poco-cocoa

Last night Justin and I had a fantastic dinner at Parkside, on 6th and San Jacinto. I had been intrigued by the menu, which boasted such simple descriptions as “bar steak, fries” and “leg of lamb, charred peppers.” Everything seemed fun and inventive, and the photos of the place made it look very downtown, very city, very cool.

I loved the brick walls and high ceilings, the simple rag napkins and the sleek silverware. I love that the water came to the table in what looked like large medicine bottles, and that the red wine was decanted in what looked like chemistry flasks. I loved that my white wine (A really tasty Rodney Strong Chardonnay, $11) came in a tiny glass tumbler instead of the usual wine glass.

Parkside has a great raw bar, with lots of choices for oysters and other raw ocean goodness. We tried the Small Platter ($38), which came with a huge array of oysters, with horseradish, cocktail sauce, vinegar and lemon to spruce them up. Justin was able to taste a big difference in each of the oysters; I doused mine with lemon and swallowed them down, trying not to think about raw shellfish and vibrio vulnificus.

The platter also came with three tiny cups of raw delights: a super-fresh ceviche, barely marinated and studded with red onion; a mix of raw amberjack with grapefruit; and raw fluke with toasted almonds. These three little dishes were so light and flavorful.

Next we shared the sweetest, smoothest Corn Chowder ($6), topped with crisp fresh corn kernels and meaty bacon bits. So good.

Justin opted for more seafood, choosing the Bass with Watermelon and Serrano Relish ($21). The skin of the fish was crisped perfectly, and the sweetness of the watermelon made a surprising and delicious contrast to the heat of the fresh serranos.

I chose the Fried Egg Sandwich ($9), because really, what is life without runny yolks? It came on toasted white bread and topped with cheese (Swiss, I think) and slices of bacon. The sandwich was served with a side of crisp, flavorful fries and a dish of aioli for dipping. My first bite caused the yolk to run all over my fingers, and though it was super-hot and messy, I was one happy gal.

Believe it or not, we saved room for dessert, opting for the Cinnamon-Sugar Dusted Doughnut Holes ($6?), which came to the table in a tiny brown bag, and were served with three dipping sauces: caramel, brandy cream, and apple butter. Holy moly, these were good.

Also good was the “Snicker Bar” ($6?), thin chocolate wafers layered with the lightest chocolate and nougat mousse, drizzled with caramel, and served with a bourbon-toffee ice cream. Thank goodness our pal Jason showed up in time to order this, and allowed me to taste a spoonful. It was heaven.

The service was hit or miss, but the atmosphere was laid-back and fun, and the food was fabulous. I was tickled watching a young guy at the bar reading a textbook and slurping on oysters. I noticed the hostess was putting away a chalkboard sign advertising Happy Hour, so I think we’ll have to return before 7:00 p.m. someday soon to taste more from the menu. And you should, too.

Parkside
301 E. 6th Street
512.474.9898 

It’s difficult for me to explain just how much I love this necklace. I had to have it the moment I saw it. It looks perfect with a black top and a ponytail, the gorgeous flower sitting proudly on my neck. 

The flower is a bit heavy, so it tends to slide down to the center of my neck. I have to check it throughout the day to make sure its centered properly. But once it is, it’s just gorgeous. 

I’m doting on Portabello’s other vintage goodies as well…like this gorgeous bracelet, and this lovely mother-of pearl hairpin. Everything’s so…brassy and somehow harsh and gentle at the same time. 

[Sigh.]

Okay, I’m finally getting around to posting about all the lovely goodies I’ve bought from Etsy. First up, this gorgeous wristlet.

I am so grateful that I found Jodie’s Etsy shop, Meringue, through her comment on poco-cocoa! I had a bad habit of setting my purse down when we were out dancing or having drinks, and the last time I did that, my wallet and my friend’s keys were stolen from it. I felt so bad about it, and it was such a hassle to replace credit cards and such. I decided I needed some kind of wristlet purse that could comfortably and stylishly stay attached to my arm all night.

And then, like magic, Jodie commented on my blog! Her wristlets were exactly what I was looking for, so I promptly bought this silver one, which I thought would go well with any going-out outfit. And it does. 

It’s so well made, pretty, dainty, but still has that lovely handmade quality. It’s big enough to hold my wallet, my phone, keys, lipstick, etc., but not heavy or frumpy at all. And best of all, it’s comfortable enough to stay on my wrist the entire evening. 

As if that weren’t enough, Jodie was kind enough to send along extra goodies as a thank you to me for sharing recipes on this blog. How sweet is that? I feel so lucky that the package included another wristlet, in the cutest strawberry print, perfect for summer outings.

I just love it when you can find a handmade solution to a problem. Thanks, Jodie!

I’m just going to write here as if I’m in the middle of a story…

So this morning I rode my scooter to work, and it was so fabulous. It’s nice and cool in the mornings, and there’s really no traffic going North, so it’s smooth and easy. It’s fun to see fellow scooters out there. I make a point of waving or honking to them (though only a few return my greetings), just because we’re both on two tiny wheels.

The ride home is a bit different…I’m tired after a long day at work, and I’m ready to get home and flop on the couch for a bit. Instead, I’m sitting up straight, focused on the road, scootin’ through a bit of traffic in the insane heat. Monday it rained on me, so maybe I should be glad for the heat, because at least the roads are dry. But still, it’s fun. I look forward to getting back on my scooter by the end of the day.

Let’s see, what else is going on? Last night Lindsay and Chad came over for dinner. We had a simple salad and easy peasy vegetable lasagna (just layers of no-boil noodles, pasta sauce, cottage cheese, steamed zucchini, and mozzarella), then had sweet, sweet cherries for dessert. Then for our second dessert (that’s normal, right?), we headed over to Hey Cupcake for some super-sweet, super-yummy cupcakes. I just love that little place. Oddly enough for a chocolate fiend, I love the Vanilla Dream, a vanilla cupcake with vanilla buttercream frosting. When I first took a bite of this lovely little cake, I almost cried…it tasted just like the vanilla-frosted thumbprint cookies that I used to get at a little bakery where I grew up. I haven’t found them since.

Tonight we’re heading to the Belmont for freshly made cocktails, made by a friend of a friend who owns the Daily Juice. There will also be music and chatting and the cool evening air. It should be fun.

Also, I’ve bought a heckuva lot of Etsy goodies, which I keep meaning to share with you, along with links to each lovely shop. I’ll do that soon, really. I’ve had a hard time sitting down to my computer and writing anything. Creative block, I guess. Anyway, happy Thursday!

Random fun link: The Big Picture, an amazing site with news stories told in huge, gorgeous photographs. The story about the uncontacted indigenous tribe freaked me out a little.

You know, I’m just not a big fan of raisins. By themselves, they’re okay, not too offensive. But in baked goods? Yuck! I hate biting into a slice of bread or an oatmeal cookie and being confronted with the chewy sweet blandness that is the raisin. 

I do occasionally like dried cherries or craisins in baked goods, but I just have this thing with the raisins. 

So I’m always happy to find an oatmeal cookie that tastes just dandy without them. This one fits the bill, chewy and crisp, with a bit of lovely coconut to add some dimension and flavor. I took them to work today in celebration of the promotions of two of my coworkers (hooray for them!), and the plate was empty before lunch. Pretty popular little cookies.

Random fun link: Orangette, for absolutely lovely food writing. Molly makes food seem happy and lively and fun.

Coconut Oatmeal Drop Cookies

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon cinnamon

1/4 teaspoon salt

1 cup (2 sticks) unsalted butter, softened

1 cup firmly packed light brown sugar

1/2 cup granulated sugar

1 large egg

1 1/2 teaspoons vanilla extract

1 1/2 cups rolled oats (not quick-cooking)

1 cup sweetened shredded coconut

Preheat oven to 375 degrees.

In a small bowl, combine the flour, baking soda, cinnamon and salt. Set aside.

In a large bowl, cream the butter with the sugars until smooth, about 2 minutes. Add the egg and vanilla, and beat well. Add the dry ingredients and mix thoroughly. Stir in the oats and coconut. Drop by rounded teaspoonfuls onto ungreased baking sheets, leaving several inches between for expansion. Bake for 11 to 12 minutes, or until lightly golden.

Cool the cookies on the sheets for 5 minutes, and then remove to a wire rack to cool completely.

Makes 3 1/2 dozen cookies.

Source: More from Magnolia by Allysa Torey

I don’t know why I do it. You’d think I’d learn from past experience. But somehow, every time I go to the grocery store, I buy a bunch of bananas. I plan to eat them on peanut butter sandwiches, or sliced into yogurt, or drizzled with chocolate syrup. And usually I do eat one or two. But then I’m left with sad, over-ripe fruit that starts to smell too strong and attracts lovely gnats. Every time!

And it doesn’t end there. When I end up with that black bunch of bananas, I can’t just let it go. Oh, no. I start to feel guilty for not using them up, and I plan to freeze them for smoothies, or bake them into sweets. About half the time they make it to the freezer, until I realize I have several bags full of frozen bananas, with no prospects of smoothies in the near future. Otherwise, they go into the trash, or on those rare days when the mood strikes, into something sweet.

Today happened to be one of those rare days. Thank goodness, because this cake is the bomb. It’s a simple little snack cake, moist and flavorful, with no need for frosting or nuts or anything extra (though I’m sure it would be fine if you decided to add those things). It’s a nice change from banana bread, and it serves well as a dessert or a snack. Or both. Or, you could eat half of it while it’s still warm. Whatever works for you.

Random fun link: Food Fight, a short film depicting an abridged history of American war, with food representing the countries in conflict. One of the coolest videos I’ve seen.

Banana Chocolate Chip Cake

1 1/2 cups all-purpose flour

2/3 cup white sugar

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1 cup mashed bananas

1 egg

1/2 cup unsalted butter, melted

1/4 cup milk (I used soymilk)

1 cup semi-sweet chocolate chips

Preheat oven to 350 degrees F. Spray an 8×8-inch pan with cooking spray. 

In a large bowl, mix flour, sugar, baking powder and salt. In a separate bowl, combine bananas, egg, melted butter and milk. Stir banana mixture into flour mixture until blended. Don’t overmix. Stir in chocolate chips.

Pour batter into prepared pan. Bake 30 to 35 minutes, or until a toothpick inserted into center of cake comes out clean (it will have some melted chocolate, but no crumbs).

Makes 16 pieces.

Source: Adapted from allrecipes.com.

Whew! What a busy couple of weeks. Work has been pretty hectic, Justin’s been super-busy with freelance gigs, and we haven’t been eating at home much. That’s all going to change, though…we’re determined to spend less, which means NO MORE EATING OUT. Or, less eating out. (I know myself too well to say I won’t eat out…)

Another thing that’s been keeping us busy is this:

We got scooters! They are too much fun. I don’t know why I didn’t buy one before…I’ve wanted one for years and years. Well now that I have one, I try to spend time on it fairly often. I’d love to ride it to work each day, but it means getting up earlier and being careful about what I take with me. I haven’t quite gotten that down yet.

I wanted to share a recipe that I made a while back that was so incredibly easy and yummy. No photo this time…though I wish I would have taken one. Actually, I have a few recipes that I’ve made recently that I forgot to take pictures of. I hate that.

I also made crazy cherry popcorn balls for a coworker’s birthday. She requested “something red.” They were fun to make, and they went over fairly well at work. There were a few people who wouldn’t touch them because they were bright red, and thus “unnatural.” I can see that.

Okay, on to the recipe.

Random fun link: Wasted Food, a blog about, well, wasted food. And how to avoid it.

Tiny Key Lime Pies

6 miniature graham cracker crusts (or 1 regular graham cracker crust)

1 1/4 cups sweetened condensed milk

3/4 cup fresh key lime juice

1 cup heavy cream, whipped to soft peaks

In a large bowl, whisk together the condensed milk and lime juice until well blended. Gently fold in the whipped cream. Pour the mixture into crusts. Refrigerate at least 2 hours before serving.

Makes 6 tiny pies, or 1 regular pie (8 slices).

Source: Entertaining for a Veggie Planet by Didi Emmons.

I like to bake, but it usually results lots of wasted sweets that me and Justin just can’t finish. Enter the coworker. My coworkers LOVE sweets, thank goodness. I always feel just a little bad, inundating them with sugary goodness, wrecking their healthy eating plans, but I make myself feel better by thinking that at least they’re getting something homemade. Out with Krispy Kremes, in with banana nut bread.

One of my coworkers requested something a bit healthier for her birthday sweet (I always bring in whatever dessert they request for birthdays…yes, they’re spoiled), and I immediately thought of this recipe. I’ll be baking it tomorrow night for her, in the shape of mini-muffins, and with the addition of craisins instead of chocolate chips. I love recipes that are versatile enough to allow for me to toss in whatever I feel like having at the moment.

And now, for your snacking pleasure, Banana Nut Bread. With chocolate chips. And cinnamon.

Random fun link: The Pioneer Woman Cooks, a fabulously beautiful blog about cooking plain-old American goodness. She makes Lawry’s seasoned salt seem gourmet.

Banana-Nut Bread

2 eggs

1/3 cup applesauce

2/3 cup sugar

1 cup whole wheat flour

3/4 cup all-purpose flour

2 3/4 teaspoons baking powder

1/2 teaspoon salt

1 cup mashed bananas

1/4 cup chopped walnuts

(Optional add-ins: 1/2 cup chocolate chips, 1/2 teaspoon cinnamon, 1/2 cup craisins or dried cherries…)

Preheat oven to 350 degrees. 

Beat eggs, applesauce, and sugar with a mixer at medium speed until pale yellow. Add dry ingredients alternately with bananas to mixture. Mix at medium speed until well blended. Pour into greased or sprayed loaf pan. Bake 40 to 50 minutes, until toothpick inserted near center comes out clean. Let cool in pan 10 minutes before turning out on a rack to cool completely.

Note: When I add cinnamon to the batter, I also sprinkle the top of the loaf with cinnamon-sugar before baking.

Makes 1 loaf.

Source: poco-cocoa.

I don’t have much to say today except that smoked paprika is one of the best things on the planet.

Random fun link: The Sartorialist, where you can admire beautiful photography and fabulous fashion.

Roast Chicken Breasts with Garbanzo Beans, Tomatoes, and Paprika

1/4 cup extra-virgin olive oil

4 garlic cloves, chopped

1 tablespoon smoked paprika

1 teaspoon ground cumin

1/2 teaspoon dried crushed red pepper

1/2 cup plain yogurt

4 chicken breast halves with bones

1 (15-ounce) can garbanzo beans (chickpeas) drained

1 (12-ounce) container cherry tomatoes

1 cup chopped fresh cilantro, divided

Preheat oven to 450 degrees F.

Mix first 5 ingredients in medium bowl. Pour 1 teaspoon spiced oil mixture into a small bowl; whisk in yogurt and set aside (this is the sauce for later).

Place chicken on a large rimmed baking sheet. Rub 2 tablespoons spiced oil mixture over chicken. Add beans, tomatoes, and 1/2 cup cilantro to remaining spiced oil mixture; toss to coat. Pour bean mixture around chicken. Sprinkle everything generously with salt and pepper.

Roast until chicken is cooked through, about 20 minutes. Sprinkle with 1/2 cup cilantro. Transfer chicken to plates. Spoon bean mixture over. Serve with yogurt sauce.

Makes 4 servings.

Source: epicurious

My boss’s birthday was last week…I usually bake something yummy for office birthdays, but my boss has been adhering to a strict weight loss plan for a while now, and I didn’t want to tempt him with anything sweet. I still wanted to give him something homemade, so I crafted these wine charms for him.

They were a lot of fun to make. I used regular old Shrinky Dink material, cut it into rectangles, and rounded the corners. Then I traced the words (I chose words that are often used to describe wine, and sometimes used to describe people) from a sheet I had printed and colored them in. I punched a hole toward the top and baked according to the directions on the package, and voila! Wine charms. All I had to do then was attach them to a jump ring and a wire loop, which I found in the jewelry section at Hobby Lobby. 

Next time I think I’ll opt for the slightly more expensive but easier-to-use printable Shrinky Dink material, so that Justin can design something fabulous on the computer and I can just print and shrink away. For now, though, I have about eight pages of Shrinky Dink to use up, so I’ll be scouring the web for some fun crafty ideas to draw by hand or trace. I’m liking the whole charm thing…maybe I’ll make some silly pendants or keychains.

Random fun link: 3191…A year of evenings. Gorgeous photographs from two very talented ladies.