dracula dinner

"We left in pretty good time, and came after nightfall to Klausenburgh. Here I stopped for the night at the Hotel Royale. I had for dinner, or rather supper, a chicken done up some way with red pepper, which was very good but thirsty. (Mem. get recipe for Mina.) I asked the waiter, and he said it was called "paprika hendl," and that, as it was a national dish, I should be able to get it anywhere along the Carpathians"

"I had for breakfast more paprika, and a sort of porridge of maize flour which they said was "mamaliga", and egg-plant stuffed with forcemeat, a very excellent dish, which they call "impletata".'

Bram Stoker

Dracula

i'm really not much for horror stories

however

if the opening chapter

references two meals

i become open-minded

for the record

Dracula

it is a well written story

with astounding imagery

we all know

Dracula

is the only vampire

that counts

(get it? count dracula!)

if you are indecisive

regarding

your halloween meal

or this weekend lead

i present to you an idea

both clever and delicious

a

dracula dinner party

using

recipes inspired by

the words of stoker himself

dracula dinner party

chicken paprikash

(printable recipe)

eggplant implatata-ish

(printable recipe)
hungarian-bacon stuffed corn fritters

(printable recipe)
other recipes coming soon

custard tart with sour cherry glaze 

tokay wine

*the final recipe will be up soon--if you want more fun ideas for halloween...i will be a guest on azmomofmanyhat-radio this afternoon. pull up the archived podcast if you miss it

travelogue spokane {travel}

spokane, washington was my home for 6 interrupted years

interrupted because

the years weren't consecutive

 i attended university here

then left

transferred back for a job

and left again

i return several times each year

for meetings

and i find myself

envious of spokanites

yes

it. is. true.

each time i return to spokane i find new treasures

frozen mornings, warming to crisp afternoons

flaming red leaves of trees readying for winter

a crook of the river, hugging a long forgotten road

along a stretch of highway leading out of town

sits a charming eatery

a jewel of a place

called chaps

walking in the door

is more like stumbling into a magical cottage

i felt a bit like gretel  

following the scent of sugar and spices

to an airy room

dressed in chandeliers, marbled tables

and

incredibly hip patrons

i am a pastry chef

for professional reasons (cough,cough)

i sample

the adorable young man behind the counter {trevor}

recommended

an

apple fritter

and

vegetable omelet with chorizo
(not on the menu)

i added a pumpkin latte

the omelet was overstuffed and oozing with cheese

joined with perfectly cooked breakfast potatoes 

and freshly baked thick toast

the latte was as large as the harvest moon and filled with the flavors of pumpkin pie

it all was delicious, but i must admit

the fritter was my favorite

eschewing the cloying sweetness of a donut, for the mastery of a french pastry

it had me plotting my next visit before i finished my last

if you find yourself with a grumbling stomach

wandering the by-ways of the northwest

seek out chaps

a not-so-hidden treasure

in spokane washington

halloween wreaths

guess who is getting 

halloween happy

finally

the mantle is nearly complete

costumes are in full planning stage

and 

the kitchen is awash

in frightful projects

but for me

no holiday is official

until the wreaths are up

this year

i went simple

starting with wreaths

already aflutter in feathers

i  added a little bling

feather wreath, paper crow sprinkled in silver glitter 

feather wreath, styrofoam skulls covered in silver glitter, silk flowers 

i'm linking this up to

a little birdie @ rook no 17
tickled pink @504main
itsybitsypaper

the artsygirl

crepe brulee

pasadena

is not all about

rose queens and debutantes

or

penny loafers and posh hotels

along the edges

nearing the fringe

bijouxs and the rippler (that's me)

inspired by

art & culture

the storied past of pasadena

more

underground than paseo

after hours than high tea

pop art than prep school

created an unexpected gem

THE CREPE BRULEE

a confection well loved

in the tea salons of paris

transforms

to lust worthy

in the altier of bijouxs

bijouxs and the rippler

met at camp

and

instantly bonded over

immaculately curated bunk rooms

(think pendleton blankets, leather steamer trunks and vintage oil lamps)

and an

aversion to mingling

it was no surprise to learn

they both hail

from

pasadena

it was an instant friendship
bonding while breaking bread
not clear who said it first
but both agree
pasadena can be sexy
and hip
ahead of the curve
it just doesn't want everyone to know

now the secret is out


lynn and i have collaborated
on an amazing dessert
preppy handbook meets laduree

 crepe brulee

(printable recipe)



lynn gray of bijouxs is an artist in the kitchen
she brings a designer's palate to food

when the light casts like chiffon in my kitchen
i close my eyes
wandering my mind to the bijouxs studio
to watch
my simple dessert of crepes and custard
become art

to learn more about lynn and her classic Bijouxs style
jewels from the kitchen
click here