it’s that time of year again! where the christmas music is overplayed (guilty), turtlenecks are worn in 70-degree weather and i pretend to be on the great british bake off. the best place to pretend you know everything about baking is at williams sonoma, but it’s a dangerous place to be during the holidays. they have peppermint bark, holiday mixes and lots of festive dining decor… which is how we ended up here with this blog post! i saw this holiday bundt pan and knew it’s rightful place was at home with me. it didn’t matter that i had never made a bundt cake before, i was going to make a bundt cake now. i’ll admit baking does not come naturally for me, i need a recipe and i will follow that recipe to the very last pinch of salt. so, when i saw this gingerbread spice quick bread i was at ease having the reassurance of detailed directions all along the back of the pretty packaging. this recipe was quick and simple and i can’t wait to make more for the holiday season.
apparently, while mixing ingredients i bounce as if i’m trying to put a newborn baby to sleep…it’s a new technique.
my love for habanero peach jam all began after i had visited my friend in italy. she had made a batch before i arrived and it’s ALL I COULD EAT while i was there. i had to make this jam when i got back to the states. i attempted the recipe three times before having any success… yeah, it’s THAT good aaaannnddd i’m not a quitter. during one of those attempts i fell asleep (jet lag) while letting the jam sit so i’ll take responsibility for that but the other two attempts i’ll just blame mercury being in retrograde. this time around, i brought in the big guns… my sister and she didn’t disappoint! we made a successful batch of habanero peach jam! you can get the full recipe here.
4 1/2 pint jars
1 lb 5 oz peeled and pitted peaches
2 habanero peppers
1 lb 5 oz sugar
peel and slice your peaches over a bowl to catch the juices. weigh the peaches, then weigh the sugar to the same amount. finely mince the habanero peppers, seeds and all. (wear gloves! especially if you wear contacts, i made that mistake the first time, you live and you learn right?!)put the peaches, sugar, habanero peppers and lemon juice in a large heavy bottomed pot. stir to combine everything and mash the peaches a bit with a large wooden spoon or potato masher. let sit for an hour.
bring the mixture to a boil. boil for approximately 20-30 minutes, stirring frequently. it will foam up for most of the time and eventually when the jam is nearly ready, the foam will die down. check to see if jam is ready by dropping a small amount on a very cold plate. when it is ready it will jell as it cools on the plate. when you are satisfied with the jelling, ladle the hot jam into clean jars, almost filling to the top. screw on the lids, but not too tightly and immediately set the jars upside down. let the jars cool and then turn them right side up, refrigerate and enjoy!
i just love studio tours! seeing the artist in their creative space is so inspiring to me. the design files did a piece on melbourne based ceramicist, sophie harle and her passion for pottery. “there’s just something about the form, the feel, the weight, it’s all just so alive. when you hold a good pot you don’t want to put it down, and i want to make those kinds of pots”. you can read the full article here.
apartment therapy is a great online space for you to gather inspiration, learn from tutorials and get tips and tricks for all things home savvy. i love looking at all the different tours they do from all over the world. this specific house tour has me day dreaming of my future home life with all its style, quirks and trinkets. check out the full story on kirsty and simon’s coastal cottage here.
i am no chef but at least i can say i try. recently my sister, who may know a thing or two around the kitchen helped me exercise my cooking skills… or lack there of. All with the company and distraction of a very cute and curious one, macdougal the cat. i’ve made a list of recipes that i can start practicing on and have provided the links below. who knows with a little practice and a lot of error, maybe i’ll even become a better cook than my sister (seriously doubtful, she’s amazing). let’s get cooking- good luck and don’t burn the house down!
i made these brussel sprouts on thanksgiving and it was SO easy and quick. i made them right before everyone arrived, timing was perfect. with my brussel sprout success i think i’m definitely ready to try the rest of these recipes.
my latest obsession is open shelving in the kitchen. to me it just looks cleaner, less bulky and fills up the space nicely. i like the contents of the cabinet being displayed rather than a block with handles. it’s what’s on the inside that counts right? so flaunt it.