Co-worker Gifts!

Happy Monday, friends! I'm over gathering a few ideas for co-worker gifts on Holiday today. If you head over there, you can see what Elisabeth and I did over the weekend, find out who I went all star-struck over, and maybe get a glimpse of my newest tattoo. Put on your sparkliest, most glittery outfit and meet us over there stat!
xoxo

Still Thankful

Martha Stewart Holiday Craft Sale

Yes, this week has been a little lighter than normal in the posting department, but we'll be back in full swing on Monday. The past few days have been full of wonderful adventures and we keep marveling at the fantastic, creative people we have in our lives--yes, we mean you. Here it is a little more than a week after Thanksgiving and we find ourselves more thankful than ever for friends, both old and new. We're also thankful for our families who love and support us in all our endeavors, so we hope you'll understand if we spend today giving them our full attention (there may be some Christmas trees, hot cocoa, and mistletoe involved).

Oh, and tomorrow we're going to spend some quality friend time together checking out the Martha Stewart Holiday Craft Sale. We hope to see you there!

xoxo,
ME*

Soup's on!

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Hi kittens, we're off on a big, exciting shoot today, so in lieu of a recipe, why don't you hop on over to 101 Cookbooks and check out my favorite soup ever? Sorry for the light posting; we'll be back with bells on next week! xoxo

A Little Bit of Loveliness

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There is a huge weeping willow tree near my grandparents' house and every winter the owners of this tree smother all of its hanging branches in white twinkle lights. I wish I had a photo for you, but you'll just have to picture this tree times a million. There is a lot happening over here this week (all good things!) and imagining this tree makes me feel both relaxed and festive--a perfect combination. Have a lovely Wednesday!

Fun with glassware with Jackalope Brewing

Hello again You+Me* readers! We hope you all had a lovely Thanksgiving and even enjoyed some yummy brews with your meals. For this entry we’re leaving beer behind for a little while, but don’t worry, it will be back! Miya and Elisabeth threw the idea out that every month they would send us a picture of a beautiful piece of glassware (one guaranteed to be not look anything like the 27 mis-matched pint glasses I have in my house) and we’d suggest something appropriately wonderful and alcoholic that could go in said glass, so I am going to tackle this inaugural piece. I asked if they’d send us the actual glasses, you know for research purposes, but no such luck. Which is sad because I really like this glass. Here’s what we were working with this month:

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Oooooooh! Fancy right? Here’s a fun fact about me: I love brandy glasses but really don’t like brandy, so what’s a girl to do? I say break the rules and don’t drink brandy out of it. Bold, I know. Fun fact number two about me: I really hate eggnog, so I’m always on the look out for other festive drinks that say “Holidays!” without me having to choke down the ‘nog. I think this drink (from who else? Martha) combines my love of brandy glasses and my desire for alternative holiday drinks perfectly:

2 cups of chilled pear nectar

2 cups of chilled sparkling cider

2 cups of chilled seltzer

4 ounces of bourbon whiskey

1 Bosc pear peeled, cored and cut into 8 slices

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Stir together pear nectar, cider, seltzer and whiskey in some adorable pitcher. Put the pear slices in the beautiful brandy snifters (much cuter than Martha's choices, yes? I love you Martha but those glasses are boring!), pour the drink and enjoy!

Stop-Motion Video!

Happy Monday, Darlings! Did you see our stop-motion video over on Brooklyn Bride? If not, here it is. Let me tell you: we had an AMAZING time working on this with Trent Bailey Photography. He's such a joy to work with, and we just love collaborating with him on fun stuff like this. If you're curious how we packaged it, head on over to Brooklyn Bride for some packaging how-to (and a free download)!
(p.s. Here's a fun fact: Mike, the groom in this save the date, was one of my bridesmen. It's true! Check it:

Awesome, right?)

The Monday After

Hello, friends! We hope you had an absolutely fantastic Thanksgiving weekend. It's always hard to jump back into work after a long weekend, so we won't tell your boss if you decide to ease your way in by sipping on a fancy coffee drink and indulging in some blog reading.

As we've mentioned before, for the rest of the holiday season, we'll be posting on YOU + ME* Holiday on Mondays and Fridays. Today, we've gathered up some gift wrapping goodness for your enjoyment (after all, you have to do something with all of your Black Friday scores). Today's post is also a part of our Un-Gift Guide, which means it's about more than just pretty packaging.

Did you happen to see Brooklyn Bride last Wednesday? If so, you would have seen the inspiration board for our stop motion save the date with the fantastic Trent of Trent Bailey Photography (just a little peek above). Hop on over there today and you can see the full video.

Enjoy your Monday!

Queenie Cooks: Latkes!

Even though I'm half-Jewish by descent (the paternal half), I didn't grow up celebrating Hanukkah, aside from the macaroni-and-glitter adorned dreidls I made in art class. My dad wasn't terribly religious, and the pull of my mom's Episcopalian family's picture-perfect New England Christmas was irresistible to all of us, I think. And so, it wasn't until I was in my 20s and living alone that I started to make latkes with any kind of regularity.

Latkes, along with doughnuts, their sweet compatriots, are traditional Hanukkah fare. Why, you ask? Because Hanukkah is that most wonderful of holidays, the one at which we celebrate fried food.

Okay, okay - so, technically, we're celebrating the miracle of the oil that burned in the temple's lamps for eight whole days following its re-dedication to the God of Israel (full story here). But you know what you do with oil when you want to feature it on a holiday table? (All Jewish holidays requiring an accompanying feast, of course.) Fry crap in it. Duh!

Hence latkes, hence doughnuts, hence awesomeness. Now, traditionally, latkes are made with potatoes (typically russet), usually accompanied by some combination of grated onion, beaten egg, and possibly a little flour. They are delicious little nuggets of potato goodness, made even better by the addition of sour cream and apple sauce.

Lately, in an effort to bring a little variety and color to the Hanukkah table, people have been roping in other vegetables for latke duty. Today, I'll be calling on zucchini, in all its ridiculous goodness, to make little latke-like fritters.

In a simultaneous nod to and twist on tradition, I've topped my potato latkes with a favorite apple-cranberry chutney of mine. The zucchini latkes are served with creme fraiche (the snooty version of sour cream) and a healthy dose of gremolata, the traditional Italian condiment made of minced lemon zest, garlic and parsley. That said, you should feel free to mix it up - I'd be lying if I said I didn't try the creme fraiche and gremolata with the potato latke, and lying even more if I told you it wasn't awesome. (Like a sour cream and chive potato chip taken to new heights.)

However you choose to serve your latkes, I just hope you give them a go. You'll be pleasantly surprised, I think, by how easy they are to make, and by how easily they please a crowd - even at a Christmas party! (Especially good news for halfsies like me.) Hankkah starts on December 1st, though, so there's no need to delay.

Note: This recipe involves deep-fat frying, which means you definitely need the right thermometer. You might also want a splatter screen to place over the skillet in between flipping the latkes. You can get both pieces of equipment for really reasonable prices; try this thermometer and this screen.

Potato Latkes
Adapted from Gourmet

1 medium white onion
3 lbs. russet potatoes (about 6 potatoes), peeled and submerged in cold water
2 tsp. lemon juice
1/3 cup flour
3 large eggs, lightly beaten
Canola oil, for frying

Using the large holes on a box grater (or the shredder attachment for your food processor), grate the onion and then the potatoes into a large bowl. Stir in the lemon juice. Stir in the flour, then add the eggs and stir to coat evenly.

Transfer the mixture to a colander set over a bowl to release some of the juices.

Pre-heat the oven to 200 degrees Fahrenheit. (Depending on your oven, this might mean the "warm" setting.) Meanwhile, heat about 1/4 inch of oil in a large, flat-bottomed skillet to 360 degrees Fahrenheit over medium heat. (I used my 12-inch straight-sided skillet.)

Once the oil is hot, use a quarter-cup measure to scoop out individual latkes into the oil. Use a fork or the back of the measuring cup to flatten the pancakes a bit. (They should be about three to four inches across.) Fry the pancakes in batches of four to six, cooking for about three minutes per side, or until the latkes turn golden brown. Turn them using a fish spatula, if you have one.

Once the latkes are cooked, transfer them to a paper towel-lined cookie sheet and place the cookie sheet in the oven until all the latkes are done and you're ready to eat!

You can also cool the latkes completely on the cookie sheet, then freeze them for up to two weeks. Re-heat them in a 450 degree oven for about 5 minutes before serving.

Makes about 20 latkes.

Zucchini Latkes
Adapted from Gourmet

3 lbs. zucchini, stem ends removed
1 1/4 cups plain, fine dry breadcrumbs
2 eggs, lightly beaten
1/2 tsp. dried thyme
Kosher salt and freshly ground black pepper
Canola oil, for frying

Using the large holes on a box grater (or the shredder attachment for your food processor), grate the zucchini into a large bowl. Toss the zucchini with two teaspoons of salt and let sit for 30 minutes.

Working in batches, squeeze the zucchini dry in a kitchen towel and transfer to another large bowl. Stir in the bread crumbs, eggs, thyme, 1/4 tsp. salt and a few turns of freshly ground black pepper.

Pre-heat the oven to 200 degrees Fahrenheit. (Depending on your oven, this might mean the "warm" setting.) Meanwhile, heat about 1/4 inch of oil in a large, flat-bottomed skillet until it shimmers. (I cooled down the oil I used for the potato latkes, then re-heated it for these.)

Scoop two tablespoons of the zucchini mixture to form each pancake, flattening them a bit with a fork. You can make 6-8 pancakes per batch. Fry the pancakes until golden brown, about 2 minutes per side. Transfer to a paper towel-lined baking sheet and keep them warm until serving.

Makes about 35 latkes.

Apple-Cranberry Relish
Adapted from Gourmet

2 lbs. sweet-tart apples, such as Gala or Honeycrisp, peeled, cored and cut into 3/4 inch chunks
1 medium onion, cut into one-inch pieces
2/3 cup dark brown sugar
1/2 cup fresh orange juice
3 tbs. unsalted butter, melted
2 tsp. mustard seeds
1/4 tsp. ground ginger
1/8 tsp. ground cloves
1/2 lb. fresh cranberries

Place the oven rack in the top third of the oven and pre-heat to 400 degrees Fahrenheit. Stir all ingredients - except the cranberries - together in a shallow glass baking dish until evenly mixed. Spread out into an even layer.

Place the baking dish in the oven and roast the mixture, stirring it every 10 minutes or so, for 45 minutes to an hour, until the apples are well-softened. Remove the dish from the oven and stir in the cranberries.

Return the dish to the oven for another 15 to 20 minutes, until the cranberries have softened and most of the liquid has been absorbed. Serve warm or at room temperature.

Chutney keeps well for up to three days. Cool completely, then cover with plastic wrap and store in the fridge.

Gremolata

1 lemon
1/4 cup parsley, minced
3 cloves garlic, minced
Pinch of salt

Remove the zest (just the zest - not the bitter, white pith) from the lemon using a vegetable peeler, then mince it as finely as possible with a knife. Combine in a small bowl with the parsley, garlic and salt.

Wednesday Miscellany!

Well, darling readers, I have a confession to make--Wednesdays are my favorite posts to write. I leave windows open in my browser just because I want to remember to include stuff when it's my turn to take Wednesdays. And we've got some really good stuff lined up for you today.
We know it's on everyone's minds (and lips, and screens), but the rue issue #2 came out on Sunday night, and oh my goodness, the rue team brought it! Cover-to-cover gorgeousness. And wouldn't you know it, our pals Trent Bailey Photography and Poppies and Posies are contributors this month! Kudos, kittens!

Speaking of Poppies and Posies, did you see their camp-themed wedding? I ran across the images on facebook (did you know you can like us on facebook, too?), and let me tell you: you need to check out their blog to see the full set. Here's a teaser, shot by Jen Huang Photography: 

I KNOW, right!?!

Elisabeth and I are prepping for a shoot that is going to knock your proverbial socks off, and I came across these shoes by Vans.

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I've had a burning love for Vans since middle school, so I guess this makes this the longest-term romantic relationship I've ever had (don't tell Jordy). And with these shoes, we just renewed our vows, Heidi and Seal-style.

And also,

- Be sure to send us your slideshows, and we'll post them tomorrow. Even if you don't want it posted, we'd still love to see it if you feel like sharing. Here's mine in case you missed it on Holiday:

There's a how-to and free downloads of the first and last slides right here.

-Love the vintage cakestands in this shop.
-Love this print.
-Love that this bride is grinning her face off.
-Love unexpected features on super awesome blogs.

Elisabeth and I will have slideshows up on Holiday tomorrow, but other than that, we'll be taking tomorrow and Friday off to enjoy our families and relax a bit. We'll see you right back here on Monday, when our super secret project with Trent Bailey (he who got to shoot Bunny Williams for rue) will hit Brooklyn Bride. We can't wait to share.
We are wishing you and yours a warm, happy, and memorable Thanksgiving. We can't even begin to tell you how grateful we are for you. xoxo

Making Guests Feel At Home

Dear YOU + ME*,

We seem to have a parade of guests rotating through our small home between now and the new year. I can offer them a tiny bedroom (really, it's my office, but a daybed with a trundle makes it a semi-guest room), a shared bathroom, and a home-cooked meal. This is such a busy time of year, but I want our guests to feel welcome. Is there anything else I can do to make them feel at home?

Thanks,
H.

Dear H.,

There mere fact that all these people are clamoring to stay with you despite your small digs suggests that you are already the hostess with the mostess, but we'll give you some tips just for fun.

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The very first one may seem kind of silly, but I actually think it's the most important. Sleep in your guest room for one night. You see, there are all these little things about a space that you don't realize unless you spend the night there. Maybe the sound of your clock ticking, though barely discernible during the day, is unbearably loud in the stillness of the night. Maybe there is nowhere to rest a glass of water, or you have to walk across a dark room after turning the light off for bed. Of course these things aren't the end of the world, but spending a night in your guests' shoes makes it easy for you to make their stay comfortable.

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Whenever I expect overnight visitors, I try to anticipate their morning food and drink preferences. Even people who happily try every new thing that crosses their path, tend to stick with a predictable routine first thing in the morning. There is something so fortifying about that cup of coffee prepared just the way you like it or the green smoothie you drink every morning without fail.  If you know people well enough for them to be staying in your home, you probably have an idea of what they like in the morning, but if not, you can always ask in advance or point them to the variety of options you have on hand. This doesn't mean you have to prepare a breakfast buffet, rather it's about making your kitchen a comfortable place for your guests to carry out their typical morning routines.

Malin + Goetz

Finally, keep a little box of toiletries and over the counter medications stocked for guests (if I receive trial size or sample products, I usually put them right in the box) and make sure to mention that they should just help themselves if they need anything. It's always a little bit awkward to have to bother your host because you forgot a razor, your moisturizer got confiscated by the TSA, or your stomach is slightly upset.

These suggestions don't take a lot of time or money, but they do show your guests that you put some thought into making their stay comfortable. How about you, dear readers? What do you do to make your home welcoming for houseguests?

xo,
ME*


If you have a question, you'd like us to answer, do drop us a line at hello[at]youplusmestyling[at]gmail[dot]com.