This recipe was my grandmother's.  She made this every year at Christmas time and it was possibly my favorite part of the dinner at her house.  My grandmother had very specific times of year that she made recipes and she did not stray from her very EXACTING menu plans.  So it could have been that I got so excited about this caramel corn because I only got it once a year, but I'm pretty sure it's actually because it is so amazing.  

I've added a little flaked salt to the top as it cools because I have never had anything that wasn't better with a little salt.  Espcially caramel.  

SALTED CARAMEL CORN

makes 12 cups

STEP 1

Spread popcorn out on a baking sheet lined with a sol-pat or buttered parchment paper.  

STEP 2

Place sugar, corn syrup, butter, table salt, vanilla and baking soda in a heavy bottomed sauce pan over medium heat.  Bring to a boil, stirring constantly, until sugar dissolves.  Once the sugar has completely dissolved, boil four more minutes without stirring.

STEP 3

Remove from the heat and pour over the popcorn.  Stir quickly to caramelize every kernel,  Sprinkle flake salt over the popcorn.

STEP 4

Place in a safe place at room temperature for at least three hours until dry.  Break into pieces and store in an airtight container for up to one week.

12 cups air popped popcorn

1 1/2 cups tightly packed brown sugar

3/4 cup light corn syrup

3/4 cup butter

1/2 teaspoon table salt

1 teaspoon vanilla

1 teaspoon baking soda

1 tablespoon flake salt or fleur du sel

Pumpkin Spice isn't my favorite.  I won't order it in a latte and I really don't want it in a pie.  But I tried it as a fluffy and delicious cookie this week and I might be sold.  These crinkle cookies are easy to make and thanks to the addition of a little pumpkin, they stay super tender and fluffy even after they've cooled.  Usually you can only get that from a fresh out of the oven cookie which is why I usually only eat cookies the minute they come out of the oven.  But these suckers are light and fluffy and have a hint of fall flavor which is exactly what I need right now on these blustery fall mornings.  

Because clearly, cookies are for breakfast.

PUMPKIN SPICE CRINKLE COOKIES

makes 24 one inch cookies

STEP 1

Preheat oven to 350 degrees. 

In a mixing bowl whisk together flour, baking powder, and pumpkin pie spice.

STEP 2

In the bowl of a stand mixer, beat together granulated sugar and butter and whip until light and fluffy.  

STEP 3

Mix in pumpkin, egg yolk, and vanilla until just combined. 

STEP 4

Add dry ingredients slowly until just incorporated. 

STEP 5

Scoop cookies in one inch balls and roll in powdered sugar.  Place on a parchment lined cookie sheet and bake 10-15 minutes.  Let cool on a wire rack.

2 cups flour

2 teaspoons baking powder

1 teaspoon pumpkin pie spice

½ teaspoon salt

½ cup softened butter

1 cup granulated sugar

¼ cup pumpkin puree

1 large egg yolk

½ teaspoon vanilla extract

½ cup powdered sugar

From the beginning Mr. Hedin and I have said that this house will take one year to build. When you casually say “one year” it doesn’t sound like a long time. But then… ONE. YEAR.

The Chip & Joanna Gaineses of the world don’t make it any easier. They manage to have the whole house completed in one episode. We all know it takes longer but there’s something so satisfying about watching one hour of a house going from nothing to completed. It also sets a weird expectation that things will HAPPEN. They don’t discuss 12 week lead times for windows or that the tub wasn’t delivered when they went to the plumbing supply house the first time so they needed to go back the next week.

But here we are. This week marks six months of being out of our house. Five months of actual construction (permits took more than a hot minute). There are days when it feels like absolutely nothing has gotten done and there are days when excitement takes over and I can see progress.

I’ll walk you through where we are now and what’s to come. It’s actually getting really exciting.

Plumbing has started going in. I had already chosen all of the finishes I wanted before we even started so that part has been easy. We ordered everything from Ferguson and it has been so simple. Not only because they have a great showroom but because we were able to pick up all of the rough-in pieces as soon as we needed them. Not an ad, just a fan.

One of the plumbing choices we went for is wall mounted toilets. The plumber talked us into these when he first came out because we have one room that’s a little small and hanging the toilet on the wall gains us an extra six inches in the room. It doesn’t sound like a lot, but in that space, it will help. The other bonus of a wall hanging toilet is that there is nothing on the floor - I can now mop all the way under the toilet. No weird seam where the toilet meets the floor that gathers funk. No yucky floor smudge that you can’t get up. If anyone else has boys then you understand the need to be able to COMPLETELY clean under a toilet.

Fingers crossed these things don’t break. If they do, we’re taking apart a wall…

This outdoor space has been the most work recently. First, we had to wait for the steel to get fabricated and delivered. Once it was in place, our painters came over and coated it with a primer so it won’t rust. Mr. Hedin then had to notch out each beam so it fit over the part you see sticking up on the beam. It was a tedious project and the tool he actually needed to do the job got stolen from the job site the day before he was going to use it. Ugg. Life in the city.

Here’s what the end goal will be…

Which is a huge improvement over what it used to be…

Sorry it’s fuzzy, it’s all I’ve got of the original.

This living room plan has changed a bit since we first concepted it. While the basic bones of the plan have remained the same, a few things have changed. Here’s the original plan and here’s what it will more likely become.

In order to see where the new chandelier will hang in the living room, I used spray chalk to mark out where all of the furniture will live.

There’s also a chance that my dream fireplace may have to change a bit. I’m not thrilled about it, but I think we’ve come up with a plan that I’ll be ok with. Stay tuned for what that may change to. The good news is that we have time to change our mind.

Due to the fire codes and UL codes and what ever else, we can’t have a gas fire without glass all the way round it. Since I don’t love that idea, we’ve been targeting a bio-fuel solution for the fireplace anyway. It’s clean burning and it’s super simple for a fireplace. What that all means is that nothing is plumbed into the floor that would be a hassle to move. We can pop this thing into place when we want to. Simple.

Thanks for following along. I can’t wait to get things really rolling in the next few months. Just in time for the rain in Seattle! Here’s hoping our tarps hold.

Any reason at all to celebrate anything at all is a win in my book.  Halloween is right at the top of that list because it can be SO QUIRKY!  And quirky is the best way to celebrate anything.  I put together a quirky little Halloween that is so simple you can pull it off with almost no lead time.  Especially those rats!  Keep scrolling for a cocktail that does have to sit overnight (jell-o) but is ridiculously good (stick to one of those!) and a step-by-step of the rats that are really easy and really fun.

Here's why this is the coolest cocktail; the jell-o shot melts as it sits in the martini delivering, not only a 1-2 punch, but also a spooky 'bleeding' effect.  You can always skip the martini part and just serve jell-o shots (yum).  I make loads of jell-o shots so take my advice: 

1. Do not use cheap vodka.  You will notice.  Everyone will notice.  If the bottle is on the bottom shelf, then leave it there.  

2. Let sit overnight.  Do not rush these.  It won't set up as well and they get sloppy and weird.

3. Don't try to add more vodka.  There's plenty.  Remember this is still science and you need the right balance for these to set up. 

You know that when you've totally creeped out a three year old that you've done your job.  And when you can do it for about $5 at the dollar store - BAM!  You feel like a freaking genius.  The trick with these rats is to cut all the way through so the candle can touch the table.  When it does that, it gives it a more stable resting place than if it is attempting to balance somewhere inside the plastic rat.  

I hope you have a fabulous Halloween!  Let me know how you're celebrating and follow me on Instagram for all of the goods I'm serving up this year!

Today is National Cheeseburger Day! I have some obsessions with burgers. Good ones. I’ve loaded quite a few onto my app - Weeknight Society - that are easy to cook and total crowd pleasers. If I hadn’t eaten my weight in burgers this summer, I might be slightly more excited for burgers.

But then there’s the Bloody Mary Burger. This is one burger that I haven’t eaten too many burgers to still eat. I love this burger. You will love this burger. Especially if you are going to a football game this weekend - serve this burger with a Bloody Mary on the side and you’ll be the hit of the party!

Bloody Mary Burger

serves 4

STEP 1

Combine the meat with the spices and mix it all together.

STEP 2

Form into four even sized patties and grill until cooked through.

STEP 3

Mix together mayo, horseradish and tabasco in a bowl. 

STEP 4

Smear bottom of bun with mayonnaise. Top with cooked patty.  Then cheese, pickles, asparagus, lettuce, bacon, and celery sticks.  Add a little more sauce to the top and then the top bun.  

2 lb ground beef

2 tbs worchestershire sauce

2 tbs ground celery seed

1 tbs paprika

1 tsp salt

1 tbs pepper

1 tbs ground mustard

2 tsp tabasco sauce

2 cloves grated garlic

2 pickles, sliced

12 spears Pickled asparagus

2 stalks Celery sticks, sliced thin

1 head Iceburg lettuce

4 strips cooked Bacon

4 slices Swiss cheese

¼ cup Mayonnaise

1 tsp Horseradish 

4 shakes Tabasco sauce

My kids all started school this week!  HOORAY!  That means we could all use a cocktail.  I made one using my favorite apple juice and a locally made apple cider whiskey.  It's the perfect way to have that 'apple a day.'  Cheers!

Also, turns out I really love adding the word "tail" to the end of cocktail recipe names.  So get used to that.  It's sticking around.

My birthday party continues!  There is no birthday party with out a cocktail.  At least at my house.  A cocktail makes the whole night sing.  My signature birthday cake is a Black Forest Cake and I was dying to figure out how to get those flavors into a cocktail.  So I did it.  

Do you know what I have always wanted?  Like for real?  A cooking show.  But I didn't want a dumb show and I didn't want it to have bad sound and be lame.  And I wanted it to have a real producer or at least someone to hold the camera.  

But I've been to NYC and met with people.  It didn't happen.  I networked in Seattle.  It didn't happen.  I paid for my own videos and they are crazy expensive.  So finally, this last month I decided I don't care anymore if it's a little lame.  And I don't care anymore if the sound isn't perfect.  And I'm ok with no producer and no one to hold the camera.  

May I present to you, episode 1.  It's not perfect.  But it's out there.  It's a start.  Maybe I'll figure out the sound for the next one.  Maybe someone will come hold the camera.  Maybe not.  

What ever the case, it's fun.  And I enjoyed it.  And I'll make more so if you hate them, you should probably stop reading this blog.  But if you don't hate it, will you let me know?  Comment below or find me on Instagram and tell me there.

MEATBALLS IN RED SAUCE

serves 4

STEP 1

Cook onion and bell pepper in a large stock pot until softened. 

STEP 2

Mix together beef, pork, panko, tomato paste, seasoning, salt until well combined.  Form into 2 inch balls using your hands or an ice cream scoop. 

STEP 3

Pour tomatoes into the pan and add the spices. Bring to boil.

STEP 4

Drop meatballs into sauce. Cover and cook 15-20 mins.  Serve with a green salad.

1 lb ground beef

1 lb ground pork

1 cup panko

2 tbs tomato paste

2 tbs Italian seasoning

1 tsp salt

48oz Crushed tomatoes

1 onion, chopped

1 red bell pepper, chopped

2 tbs Italian seasoning

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College football is nothing short of my favorite time of the year.  I've been going to Husky football games since I was an infant and I have no interest in ever stopping.  The older I get, the more I pay attention to other teams, who's playing on them, and how their season is going.  But overall, it's Huskies or die.  

A significant part of Husky football is Husky tailgating.  I realize there are schools that tailgate big - any team in the SEC comes to mind - but I guarantee we have more fun.  

We plan a tailgate with and for friends but we always end up with more people dropping in, stopping by, and having a drink.  To make sure we have food for anyone that stops by, we make loads of food and bring extra chips, dips, and peanuts so there's something for everyone.  

These tailgate sandwiches are my favorite things to make & serve.  It's so simple to make ahead of time and then transfer into an insulated bag to keep warm during the drive.  You can stuff them with literally anything!  If you have children at your tailgate, try basic pizza toppings or just cheese.  If it's all adults, add spicy peppers and loads of meats. 

These are also good when they've cooled and it's the end of the game and you're camped out at your car since the traffic is so bad and there's no reason to leave yet.   

I get that decorating for a tailgate is maybe a little "over the top." But really??  It's a party!  Let's make it fun.  Choose wipeable fabrics to cover the tables and top them with trays in your team colors.  Or, if you want to be really fun, trim an old poster to fit into a frame and have a piece of glass or plastic cut to fit into the tray.  Fun fact :: My cousin is in the poster fit into the tray above.  

Finally, don't forget your supplies.  There is nothing worse than a bottle of wine and no wine opener.  Grab a box and load it with paper napkins, wine bottle openers, salt & pepper, silverware, a sharp knife and anything else you might need that you only think of when you are already there.  

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Hooray!  Hooray!  The kids are going back to school!  I am ready for them to have something to do everyday that doesn't require me entertaining them. I have usually had help so I can do my own work projects while the kids are home.  This summer I figured the kids were old enough, had things going on, and we didn't need help.  

Wrong.

It has been a long summer of entertaining children and not exactly working.  Things really fell off.  I missed this.  I missed you.  I missed working and creating.  I cannot wait for these little people to GO BACK TO SCHOOL already.

To celebrate (it makes them feel special, not just a celebration for me) I created a healthy version of our favorite dinner featuring Portobello Burgers + Dry Zero Sugar Cola.    

All summer we have eaten more burgers than it seemed possible in one summer.  We'd go to someone's house - burgers.  We went to Chelan - burgers.  We couldn't figure out what else to eat - burgers.  No one wanted to cook inside - burgers.  

When we start going back to school, I try to make things a little healthier.  My family isn't a huge 'mushroom family' because Mr. Hedin and I aren't the biggest mushroom eaters.  But I am trying harder to make sure my children have eaten everything.  Portobello mushroom caps are a great start.  They have a meaty flavor and texture that is simple for "newbies" to get into.  I layered mine with guacamole + Swiss cheese which also helps for people who haven't had much exposure to mushrooms.  

Portobello Burger

serves 4

STEP 1

Marinade the mushrooms in white wine, balsamic, oil, and garlic.  Let rest 10-15 minutes.  (15-20 mins)

STEP 2

Grill the mushrooms on either a hot barbecue or a grill pan.  Continue to baste with remaining marinade. Toast the buns while you’re at it.  5-6 mins

STEP 3

Top each mushroom with a piece of cheese and let melt.  

STEP 4

Add tomato slices, guacamole, and lettuce.  Serve hot. 

4 large portobello mushroom caps

½ cup white wine

2 tablespoons balsamic vinegar

2 tablespoons olive oil

2 cloves garlic, grated

4 leaves iceberg lettuce

4 slices Swiss Cheese

½ cup guacamole

1 beefsteak tomato, sliced

4 brioche buns

Is anything more natural than a burger and a cola? But if you're making changes to your burger - why not make your cola a little healthier too?  DRY - my very favorite soda company in the whole wide world - has come out with new colas!  I paired my burger with the basic DRY Zero Sugar cola and it was perfect.  Not only do the new Dry Zero Sugar Colas not have sugar, but they are organic.  It's also not shabby with a little whiskey...

How are you celebrating the kids going back to school?  A little mothers brunch?  Cocktails at noon?  Let me know! 

Sponsored by DRY Soda

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