Bambi in BARK Magazine

Been awhile since my last post as I am on the mend from surgery, therefore no sewing or cooking. A few weeks ago the jeweler who made Bambi's dog tag (Bella Tocca Tags) asked if she could use a picture of Bambi in her next advertisement in the Sep/Oct issue of BARK magazine. Of course I said yes. Bambi has experience as a model, as she modeled in a fashion show in SF for an animal rescue benefit.

This jeweler is located in Nevada City, CA and makes lovely and unique tags with semi-precious stones. Bambi's has a carnelian

Let them eat (zucchini) cake!

OK - it's zucchini overload time, so before I get back to sewing, I need to use up some of these zucchini's. We've been doing zucchini for every meal - including dessert.

My mother used to make the most chocolaty and moist Chocolate Zucchini Cake. This time I used what appeared to be a more healthy version from Group Recipes. Although I like the ingredients, the taste was more veggie than I would like. Granted, I didn't make the frosting, which I'm sure would improve the flavor, but didn't have any cream cheese on-hand. I think the recipe is worth trying again - next time with the frosting.

Moist Chocolate Zucchini Cake

Ingredients:

1 C unbleached all-purpose flour
1 C whole wheat flour
1/2 unsweetened best quality cocoa powder
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon fine sea salt
2 C sugar
8 Tablespoons unsalted butter, room temperature
1/2 C (+) olive oil
3 large eggs, at room temperature
1/3 C sour cream or yogurt
3 C grated zucchini (about 4 medium sized zucchini)

Ingredients:

Butter and lightly flour a 9x13 - inch pan
Sift thee flours, baking soda and powder, and salt all together into a medium bowl.
In another bowl use a mixer on high speed to beat together the sugar, butter, and oil until well combined.
One at a time, add in the eggs, beating well after each addition.
Gradually stir in the flour mixture, blending just until smooth.
Stir in the sour cream, then the zucchini.
Spead evenly into the pan!
Bake until the cake springs back when pressed in the center, about 45 minutes.
Cool completely on a wire rack.
(now, I top it with a cream cheese chocolate frosting I make up from a bar of Lindt excellence dark chocolate and cream cheese and a bit of powdered sugar.)

Cookies only Elvis (and everyone else) could love

OK - one more recipe and back to sewing. These cookies are addictive. I say this from experience because I made them last week and made them again today. I give you Peanut Butter Banana cookies from Rara Bakes blog. I added cranberries and cashews. I didn't even need to plug in mixer - all mixing was done by hand.

Peanut Butter Banana Cookies

- 2 very ripe bananas, mashed

- 1/2 cup peanut butter, chunky

- 1/4 cup brown sugar

- 1/2 cup white sugar

- 1 tsp baking powder

- 1/8 tsp salt

- 1-1/2 cups flour

- 1/2 cup chocolate chips (I recommend good quality dark chocolate chips)

- 1 tsp vanilla (not in original recipe)

In a medium bowl, combine bananas, peanut butter, and sugars.

Add baking powder and salt. Stir.

Add flour in 3/4 cup increments, stirring after each addition.

Fold in chocolate chips.

Drop by large spoonfuls onto a greased cookie sheet. Flatten the top of each cookie with a rubber spatula.

Bake at 375 degrees F for 9-11 minutes. Makes 14 cookies.

Absolutely No Strawberries!

I can't for the life of me figure out why someone would want to ruin a perfectly good rhubarb dish (from pies to crisp to cake) by adding strawberries. In my mind, there are only two ways that strawberries should be eaten, fresh/raw or in preserves.

Instead of making my usual rhubarb crisp (or pie) from the rhubarb that grows in my front yard, I searched the web for rhubarb cake recipes and decided on this one located on The Rhubarb Compendium (section 10.3). I used non-fat yogurt because I made a mistake at the market and picked some up (I always buy Strauss whole milk yogurt).

Ravishing Rhubarb Cake

Ingredients:

3 eggs
1/4 teaspoon salt
11/4 cups sugar
1 teaspoon vanilla extract
2 cups unbleached flour
1 teaspoon baking soda
2 teaspoons cinnamon
1 cup applesauce or plain nonfat yogurt
3 cups uncooked rhubarb, cut into 1/2-inch pieces
1/2 cup chopped walnuts
Powdered sugar

Preheat oven to 350 degrees. Coat a 9x13-inch baking pan with nonstick cooking spray. Beat eggs, salt, sugar and vanilla in large bowl. Stir in flour, soda and cinnamon. Add applesauce, rhubarb and nuts; stir until well blended.

Pour into prepared pan and bake for 1 hour. Cool; dust with powdered sugar. Yields 20 servings.

Men's Shirt Recon into Women's Blouse

I've been wanting to reconstruct a men's shirt for quite some time, and finally got around to it. I used one of John's XL men's short sleeved shirt and turned it into a medium size babydoll blouse, complete with fabric flower. Please check back for more recons (with tutorial)!

A big thanks to clevergirl.org for the mention. Since I started this blog, I have been thinking about how I can make it focused, interesting, and useful. I have many interests, so this has been a challenge. I have been drawn to the DIY movement (love to sew - hate to discard perfectly good clothing), but there are so many great sites out there already. Hmmm...will have to do more thinking on this.

No More Eat at Bills

Well - it's the end of an era at the Monterey Market - although I hope not. I hope that Bill's children will continue with their grandfather and father's legacy and support the local farmer to bring food to the community that is not only good for you, but good for the environment too. See sfgate.com for the scoop.

I shed a tear as I watched Bill and his wife come out of the market for what appears to be the last time. He stood patiently while over 100 people stood in the street and crowded on the sidewalks to send him off on his last day - to let him know that he is very much appreciated - and will be sorely missed. He said a few words about his grandfather and that you all 'Get it'. We can only hope and pray that his children get it.

I especially love this clip from 'Eat at Bills' on Bill talking to shoppers about puff ball mushrooms. Go here for information to show your support for Bill and Judy.

Bambi My 'Deer'...

I posted a little story of how we came to adopt Bambi on the Animal Rescue Site, entitled Bambi my 'dear'...

Steve Earle at Amoeba, SF

Heard and met Steve Earle (if you call shaking his hand and getting his autograph 'meeting him') a few weeks ago at Amoeba Records in San Francisco. He has a new album out called 'Townes'. Townes Van Zandt was an amazing singer songwriter, who is no longer physically with us, but his music lives on, not only in Steve, but countless other musicians, such as Willie Nelson, Kris Kristopherson, Emmylou Harris, and many others. The documentary on his life, Townes Van Zandt-Be Here to Love Me is a powerfully moving (and sad - cried my eyes out) doc on his musical and personal journey.

Mini Me

This is a really cool online program where you can upload a picture (certain pictures like city scapes do best) and make it look like a miniature of itself. Doesn't that truck on the left look like a toy truck? Check it out: TiltShift Maker.

Lettuce Give Thanks

Backyard lettuce patch - eating lettuce for lunch and dinner every day.

Blushing Bunny Egg

This is a Clark Summit egg, from laying hens that are truly free-range and organic, raised in Tomales, CA. I pressed the still-warm hard-boiled egg in a bento egg press shaped like a bunny. Looks like he's blushing!

Cafe Trieste Cannoli

One of my favorite treats are cannoli. John and I used to have to go to North Beach in San Francisco to get fresh cannoli, but now, we have our very own Cafe Trieste in Berkeley, not even a mile away that always has fresh (most of the time) cannoli.

Poncho made by Lucia of Larimeloom

Lucia made this lovely poncho just for me (purchased on etsy: Larimeloom)! Lucia lives in Alba in the north west of Italy, at the foot the french alps, in a big house in the middle of the hills, with goats and a garden. That's Lucia modeling the poncho.

Delicious Skirt

I made this skirt for my sister who is a cake artist. This skirt is a Titus pattern, cut on the bias. Waist dimensions: 33-1/2" (should sit just above the hip). The fabric is a delicious chocolate cake with strawberries, raspberries, and cherries and is trimmed with a rich red bias tape at the waist and hem. It has a batik kind of look to it. I hope it fits her!

I Heart Bambi

This is the 2nd coat I made for Bambi based on an existing fleece coat she has had since we brought her home from Tony LaRussa's Animal Rescue Foundation. It is made with pastel rainbow fleece (baby soft), with hook closures at the neck and belly and a sweet pink heart applique.