Ice Bowl

Head over to My Crafty Spot for my latest guest blog for a DYI Ice Bowl 

 

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Life is short.  Moments fly by in seconds so fast and days so full, time simply slips away from us.  Try as we might, it’s hard to slow down to take it in and remember how sacred and extraordinary each moment in this life is.  Sometimes it’s good to do something for the sheer beauty of it.  It may not be practical, or very useful, or last very long but gosh darn it, it’s pretty and it should be enjoyed. Not to philosophize too much but life is like an Ice bowl.  What I love most about these delicate bowls of ice are their fleeting nature and the natural whimsy of the patterns that come out.  There is a certain amount of unpredictability with how the items freeze and the shape that the bowl will take on that I love.  They melt though.  It’s one of two things ice does best, liquefy and make things cold.  I loved how this DYI made me slow down taking the time to pop the blueberries in my mouth one at a time and watch the ice slowly melt away.  It made me remember that life is transitory and this moment will never be repeated, no matter how much you want it you can never have it again.  Now it’s here, all crystallized in its icy wonder and when it’s gone, all we have left are the memoires.

 

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So, in the honor of the ephemeral nature of life, I give you the Ice Bowl.  Its beauty lies in its fragility and impermanent nature.  It’s as striking in its display as it is in its design.  I recommend taking the time to make one, serve with fresh fruit or creamy ice cream, or simply use it as a summer time  centerpiece to remind us all of the momentary nature of beauty and life.

 

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In the words of the new Disney Ice Queen, let it go…but make sure you take the time to enjoy it before you do,

Marcella Rose

 

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Herb Butter on Sweet Summer Corn

Here in an except from my latest guest bloog on My Cooking Spot.  For the full blog go to Herb Butter on Sweet Summer Corn.

 

Summer.  It’s finally here!  One of my personal favorite ways to while away the summer days is spending time outside any way that I can.  In New York City it was always a challenge, no car to escape the city, no mountain to climb to feel the solitude, no hammock to relax in while the hours slipped by.  So I would walk by the water, wander in Central Park, take in the farmers market or go to one of the many street festivals.  It was at such a festival that I had my first taste of Street Corn.  I was instantly hooked!  Fire grilled corn with the husk still attached is then slathered in this cilantro butter and cotija cheese.  It’s pure food heaven.  I dream about it to this day.  Dreams so real and vivid I will literally drool!

 

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Readers today I give you my play on “Street Corn.”  The flavors are different, one could say more Italian, the cotija cheese is replaced by nutty salty parmesan, the citrus-like cilantro replaced by earthy parsley. Garlic is added for a kick and lime to give it that summer smack of tartness.  The thing that rocks about making herbed butter is, it adds a bust of flavor to anything you butter up.  Use it in place of fat in savory baked dishes like meat pies, slap some on steamed veggies, heat it up and slather it on your burger bun before toasting, spoon some into your baked potato to take it to the next level, dollop it on broiled fish, melt it onto grilled oysters, or heat to liquid state and dunk in shell fish… the possibilities are endless.

 

 

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Head on over to th full blog for the quickest, easiest, most sress free way to cook corn…like ever.  Herb Butter on Sweet Summer Corn

 

Butter up!

Marcella Rose

 


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The Bloody Mary

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Nothing is more desired on a Sunday morning at brunch, I think, than The Bloody Mary. Well, perhaps bacon….yes bacon wins….okay The Bloody Mary is a close second. Everyone has his or her favorite type of Bloody Mary. Perhaps you enjoy a spicy one, or maybe you won’t drink it without the custom-Mary celery stalk. Maybe you only have one if it’s extravagant, served with bacon bits on the rim, a fried egg on top, or a fresh crab claw resting in the cold red liquid.

 

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Let me tell you, after living in Manhattan I have seen Bloody Maries that would make my mother blush! There is always a new hot spot, or an old one trying to reinvent them-selves, serving a Bloody Mary with some amazing twist. The thing that I love about this drink is not only how refreshing and much needed it is on a Sunday, but also the range this Classy Lady seems to have. She can be meek and coy, she can be cruel and harsh, or she may be so spicy you can barely handle her but simply can’t resist no matter how hard you try. She can be low maintenance on a camping trip with just vodka, tomato juice and lime or dressed up so fancy you don’t recognize her with caviar and lobster. No matter how you have her, she is always good.

 

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So today I take the time to share a few secrets for my personal Bloody Mary. I like mine fresh with (if I can get it) pressed tomato juice, perfect for those red babies you have sitting around that are too ripe. I like a hit of lemon to make it pop, course ground pepper, a hunk of fresh horseradish and exactly three hits of the Worcestershire. I also love the additions; to dunk in the acidic liquid and enjoy leisurely, for The Bloody Mary should never be rushed. Currently my favorite are my homemade spicy pickles which I canned last fall…adding a slice of the jalapeno from the jar to make it that much better. On my first trip to Chicago I had the “Chi-town Bloody Mary” and it was served with a small beer back. The heaven that I experienced with that addition is not one I will soon forget. Now I always serve my Mary’s with a beer back, it helps to clean the palate or if the Mary a hottie, cool the palate. Basically it just makes Mary better, elevating her acidity, spice and the tango of flavors she comes offering. I now give you one of my favorite Mary recipes, just to give you a starting place to find your own way to Bloody Mary happiness.

 

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You Will Need

Ice
Fresh pressed tomato juice (or store bought)
Worcestershire Sauce
Prepared (or fresh-grated horseradish)
Pepper
Celery Salt
Vodka
Lemon
Garnish – celery, pickles, pickled jalapeno, green beans, lemon wedge, olives etc.…

 

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How to
Place ice in a glass and pour in a shot (or two) of Vodka
Add the juice of half a lemon
A few twists of pepper
Two shakes of Worcestershire
A teaspoon of horseradish
A pinch of celery salt
A tablespoon of spiced pickle juice
Fill to the top with tomato juice and stir
Serve with a garnish or two and a half pint beer and enjoy

 

 

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To Mary, may she be bloody brilliant always,
Marcella Rose

 

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