Impromtu weekday trip: Stone Mountain

As has happened several times before, we got in the car and drove. No particular destination, just a map (or if we're lucky, iPhone with signal). Last week we ended up @ Stone Mountain Park, just outside of Atlanta, GA.

Pictures were taken with an iPhone using the Hipstamatic app

Quiche (hmmmmmm.....)

I've always been a fan of quiche, and am endlessly peeved that it's a super-expensive dish whenever you can find it in a restaurant. It's also one of those things that you can never make enough of... a 9 inch pie will be dinner for two with no leftovers for breakfast tomorrow! (boooo!)
I have several recipes, but seldom follow them. Instead, I opt for a Alton-Brown-esque formula. It's a great way to vary the recipe, as well as the perfect vessel to use up any leftovers (and you can put in a LOT of leftovers in quiche... I've made one with rice and black beans. It was delicious.)

I've broken down the recipes: first the homemade (easy and cheap) crust, then the 'formula' and finally, the recipe for tonight's dinner.

Quiche crust:
1.5 cups flour
1 teaspoon salt
1 teaspoon sugar
1 stick butter, chilled and cut into pieces
1 large egg
1 teaspoon cold water

Mix the ingredients using your hands, a fork, a pastry cutter or a food processor, following the biscuit method (flour + salt + sugar; then cut in butter; then add egg + water). If the dough is flaky it's too dry, add a little water. Turn out on a clean surface and knead briefly. Chill for one hour. Roll out and place on a 9 inch pie pan. This crust can be pre-baked, or kept raw until the quiche filling is added.

Quiche "formula":
1 9 inch pie crust (pre-made or from scratch)
1 cup shredded cheese (cheddar, mozzarella, pepperjack)
3 eggs
1 cup milk
1 tablespoon minced onion
1/2 teaspoon salt
2 tablespoons flour
Customize:
a vegetable (I often use one 8oz package of frozen spinach, but you can also use broccoli, asparagus, tomatoes... whatever you want), cut into small pieces
a meat (this will probably be a leftover... often found in my fridge: lemon pepper chicken, spicy fajitas, barbecue pork loin, ground turkey for burritos...), cut into small pieces. In case of emergency, grab a couple of slices of deli meat.

Make sure your crust is thawed (if frozen). Heat oven to 400 degrees. In a bowl, combine all ingredients (yes, very scientific). Pour into the crust, and bake for 15 minutes. Reduce to 325 and bake for 30 minutes, or until a knife inserted into the middle comes out clean. Let stand for 10 minutes before cutting. Can be eaten hot or cold (if you have the patience).

Tonight's dinner: Spinach-chicken-bacon quiche:
Recipe stated as above. Tonight I used:
1 cup shredded mozzarella cheese
7 oz of chopped spinach (thawed and drained, left over from making Southwestern Eggrolls)
1/2 cup of diced chicken (also left over from another recipe)
2 tablespoons of cooked bacon (I use store bought) <--- freebie... everything's better with bacon!

The Diary 2011 Project

I’m participating in this great project called Diary 2011: it's a year-long day planner, each page designed by a different person. My entry this year was inspired by my new Etsy banner and graphic presence. Main colors: white and purple (gray in the planner). Graphics: texture and transparency.

This is my second year participating (also did 2010), but for 2011 I'm excited to say I was able to snag my birthday to design!

The 2011 planner features text in English, Spanish and French, and will be printed on recycled paper. There are still spots available, so get your creative on and design a page!

Check out the 2010 page
Check out the 2011 page

How To Project: Rainbow Button Earrings on CutOut+Keep

From the CutOut+Keep archives!
Use old orphaned buttons or shiny new ones…

Rainbow Button Earrings

Caribbean Colors

Natilla

Natilla is a Spanish custard made with milk and eggs; traditionally flavored with cinnamon and vanilla. It's been served at both of my grandma's houses since I can remember, and it's always a yummy, comforting dessert.
The original recipe can be found in the classic cookbook "Cocina al Minuto" from Nitza Villapol (now in reprint by Ediciones Cubamerica without the author's name). See most of it online or buy via Amazon.
Since I'm actually not a big fan of cinnamon, my personal recipe has been altered a little. I have also shrunk it considerably, so that making it once is only enough for a couple of servings (because I will sit down and eat the whole thing, it's best not to make a lot at one time).

Ingredients:
1 1/8 cup of milk (whole, 2%, skim, whatever you want)
1 egg yolk (the white goes in my breakfast the next morning)
6 tablespoons granulated sugar (or .375 cup, if you can figure that out)
cinnamon stick
lemon peel
1/16 teaspoon salt (or a pinch)
1 tablespoon cornstarch
1 tablespoon water
1/4 teaspoon vanilla extract

In a small saucepan, mix the milk, egg yolk, sugar and salt, cinnamon stick and lemon peel (I use one big piece of micro-grating it, since it's easier to pull out. I also use a lot, since me and the BF like lemon).
Keep stirring the mixture over medium heat, until it boils. Failure to constantly stir will cause it to burn onto the bottom of the pan. Once it boils, lower heat to low. Combine the cornstarch and water, drizzling it into the mixture slowly while still stirring. If you prefer a thicker consistency, use more cornstarch and water (but remember, it thickens a bit upon cooling). Finally, stir in the vanilla extract.
You can then pour the mixture into a nice serving dish, or portion it out individually into plastic cups. Sprinkling ground cinnamon over it is also optional (I don't do it). Since I like it warm (even though it's traditionally eaten cold), I just pour it into a bowl and dig in =)

Features and Retail Outlets

Sybaritic Jewelry has been featured in: 

DZFantasy Blog
Mupp Creations Blog
groovygrrl: Business Life and Really Cool Crafting

Sybaritic Jewelry is currently carried in the following boutiques:

Ouna's Closet: San Juan, PR
Savannah Hope Vintage: Boonton, NJ

Online venues:

Sybaritic Jewelry Etsy store

Springtime in New York

Artichoke dip

A delicious dip, perfect as an appetizer.

Artichoke dip:
2 cans artichoke hearts, chopped
1/2 cup mayonnaise (yes, you can use low fat)
2 garlic cloves (diced, minced, food-processed, pressed...)
1 cup parmesan cheese

Mix. Put in oven-proof dish. Bake 40 minutes @ 350 degrees. Serve with your choice of cracker.

Yes, I Google myself...

...and today I came across this: The Laser Cutter: Acrylic Necklaces
I'm not sure if he thinks I call my laser cut acrylic necklaces 'steampunk' (which I don't). I'm also not sure if he doesn't think my other jewelry is 'steampunk' (which I think it is, albeit a cute and elegant version). I'm also not sure if he's ranting *against* me, but if he is... thanks for the link to my Etsy shop!

I also found some of my Flickr pictures here: Mashpedia Clock Hands

Who knew people saved screencaptures of when they were featured in a Treasury? (I mean, other than me?) Of course, now with Treasury East and endless 'feature' opportunities, it's not quite as special =/
First Light Glass: Inspired and Featured

Pepo el Pescado

Paper Box

For everyone on Cut Out + Keep who can't see it!

Centro de Convenciones