Today's Nest

Treat of the Week: Black Forest Cupcakes

Sam Henderson — Fri, 17 May 2013 22:10:47 +0000

We are finally getting settled into our new home. I hope you have taken some time to look around and see what's new at Today's Nest. We are excited about all of the upcoming projects and treats. Today is no exception.

These cupcakes are simply divine. We've updated the classic just a bit to make it easy to carry and limit the portion. They are quite rich. We cut the sweetness just a bit by using dark chocolate and buttermilk. There is a distinct robust and slightly tart goodness about them.

Before you start:

You'll find it easiest to have all of your ingredients prepped before you start. You can make life much easier for yourself by cutting, chopping, and whipping ahead of time.

If you don't have maraschino liqueur you could substitute some cherry brandy. Alternatively, you could leave the alcohol out altogether and add a bit of the cherry syrup to the whipped cream, as well.

The ingredients:

For the cakes:

1 can cherry pie filling (20 oz.)
11 tablespoons unsalted butter (1 stick + 3 tablespoons)
3.5 oz dark chocolate chopped
1 1/3 cups sugar
1/3 cup buttermilk
1 cup flour
3 tablespoons self-rising flour
3 tablespoons cocoa powder
Dash salt
1 egg

For the topping:

2/3 cup heavy whipping cream
2 teaspoons maraschino liqueur
1.5 oz dark chocolate

The method:

For the cupcakes:

Preheat oven to 325˚.
Line cupcake tin with papers or lightly grease and flour.
Drain cherries from liquid, reserving liquid.
Add ½ cup cherries and ½ syrup to a food processor and blend until pureed.
Cut the remaining cherries in half for topping the cupcakes. Discard remaining syrup.
Add puree, butter, chocolate, and butter milk to a heat proof bowl and place it over a small saucepan filled with about an inch of water. Melt ingredients over low heat until smooth and completely melted.
Transfer mixture to a mixing bowl and cool for 15 minutes.
Sift flours, cocoa powder and salt and add to wet ingredients. Mix thoroughly.
Add egg and mix until combined.
Pour batter into cupcake tin and smooth out tops.
Bake standard cupcakes for 40-45 minutes; large cupcakes for 50-55 minutes or until they pass the clean toothpick test. Cool completely on a wire rack.

For the topping:

Assemble the cherry halves in a circle around the top of the cupcakes.
Whip the cream and maraschino liqueur to soft peaks.
Top the cherries with whipped cream.
Using a vegetable peeler add curls of chocolate to the top.
Serve immediately.

Gatsby Party: The Music

Sam Henderson — Thu, 16 May 2013 16:30:52 +0000

With all the buzz around the recent release of Gatsby we thought you might be considering your own Gatsby-inspired party. The vibe is fun and frivolous and the music of the era matches perfectly. Today we have put together a playlist to get you started. You can listen to any of the songs directly from this article or follow the playlist in Spotify for listening later and to catch any future updates.

Photography Month Spotlight: Nicole Hanhan

Sam Henderson — Wed, 15 May 2013 12:21:56 +0000

Today we are continuing our celebration of National Photography Month. I am pleased to present the work of Nicole Hanhan. Her images are often fun and always thought provoking.

We recently interviewed Nicole about her photography. Here is what she said.

TN: How did you get started in photography?

NH: I got started in photography initially as a model, photo assistant, stylist and makeup artist. I had so many ideas for images I wanted to create, paint - make something from but I didn't have the technical skills. When a project came along, I looked around for photogs to shoot it and finally decided after a lot of hemming and hawing that it would be best if I just tried myself to bring the concept to life. I fell in love with the process and kept going.

TN: What is your favorite subject to shoot?

NH: My favorite subjects to shoot are people. I do everything but I really love people. I'm a writer by nature so the opportunity to bring stories to life through moments seen in people's faces and bodies is always fun for me.

TN: Who influenced you to become a photographer?

NH: I was influenced by a friend back in the day named Anthony Cornelison - an amazing photographer and really just an incredible artist in general. He really leaned on me to give it a try. He saw something in me.

TN: Where do you show your work?

NH: My work has been shown in a handful of locales in DC: Tryst, Eighteenth Street Lounge, Marx Cafe and most recently Ultimo Lounge. I don't spend a lot of time and energy selling my work since I sort of suck at it, but other people do and I've been fortunate enough to sell a lot of prints by word of mouth.

TN: What is your favorite setting?

NH: My favorite settings to shoot are typically streets and anywhere my subject comes alive.

TN: What kind of equipment do you use?

NH: I use whatever equipment I can get my hands on. I've been robbed quite a few times so I've lost a lot of equipment but for now I'm shooting with a Sony a900 and saving for some awesome lenses. Before I shot with Nikon with vintage primes. I'll shoot with whatever.

TN: What advice do you have for those thinking of entering the photography business?

NH: My advice in general is just to shoot - to make things. If you have an idea, follow it. See where it goes and don't try to monetize everything. That ruins the purity of the process. Money comes but you've got to get your feet wet. Besides, as money does start to trickle in, you can't believe anyone would pay you to do something you would do for nothing. That being said, don't let people push you around either by low balling you for work they want to hire you for. Don't let them tell you you can put it in your portfolio because as we all know, if you wanted them in your folio, you'd approach them, not vice versa.
As a side note, discomfort makes for great visual fodder, same with writing and with any art form. That's why it's important to go places you haven't been even if they're in your own town.

Below is a gallery of some of Nicole's work. Click on a photo to open the complete gallery in a lightbox.

See more of Nicole's work at Nicole Hanhan

Tex Mex Madness: A Roundup

Sam Henderson — Tue, 14 May 2013 12:25:38 +0000

There's something about the beginning of the summer season that pulls us to the patio and starts our culinary wheels turning. Around these parts, that often includes fresh ingredients with a TexMex twist. From Sangria to TexMex Chicken and Dumplings, the freshness stands out. Oh! and the heat! Don't forget the heat.

Below we have highlighted four of our favorites. Click any photo to be taken to the article and recipe.

Slow Roast Brisket Tacos

Chili Lime Fruit Cup

Salsa Verde

Fruit Nachos

Cooking with Boys: Shrimp Scampi

Sam Henderson — Mon, 13 May 2013 11:24:37 +0000

from our previously published article at The Daily Basics:

There are infinite wonders in the kitchen that for decades were shared only with girls. In my aunt and uncle's home, for example, the boys were forbidden to do housework which included just about everything in the kitchen, save skinning a fish. Boys were meant to gather wood or feed the dogs, but certainly not fluff and fold or flute a pie crust.

Times have changed dramatically. Now with the plethora of male celebrity cooks and people staying single longer, the stigma surrounding men in the kitchen has faded. To that end, it is in our boys' best interest to prepare them for their culinary future.

You will benefit from teaching kitchen skills to your boys as much as they will. With practice, they will develop into self-sufficient kitchen wizards by adulthood. Being a good cook won't hurt their chances when it comes time to settle down either. Both of you will benefit from some quality time together and a chance to bond over food. You will benefit by producing a trusted helper in the kitchen and, if you play your cards right, someone to make dinner for everyone once in a while (when they're ready, of course).

Here are a few things to consider:

Safety first - The kitchen is a fun, but potentially dangerous place. Always demonstrate safe kitchen practices and explain the reasons behind them.
Start with the basics - Pepper your conversation with kitchen terms and vocabulary. Make sure they know the difference between a colander and arugula.
Savor the experience - Listen to the sound of chopping, rub herbs in your palm and enjoy the fragrance, feel the fuzzy skin of a kiwi.
Boys like science - Explore the wide world of food science. Why does water bubble when it boils? Why do cut fruits turn brown? Why does whisking work?
By the numbers - Consider the age of your helper and tailor your instruction and the jobs they perform as appropriate. Very young ones may be best at handing things. Young school age children might handle things like measuring or peeling carrots. By middle school, you should be able to start introducing more complex lessons where safety and sound judgment play a greater role. If you've been training all along, your teen will be ready for bigger culinary adventures.
Timing is everything - this should be time well spent. Don't bother to embark on this mission unless you have time to do it correctly and with the right frame of mind. A frantic Wednesday evening when you have 8 hours of stuff to do and only 4 hours until bedtime is not the evening to show/coach cooking.
The reveal - make a big deal out of the finished product. Enjoy the fruits of your labor and tie it back to their involvement.

Remember that this is meant to be FUN time. Experience the joy of being in the kitchen with your child and build memories that will last a lifetime.

To get you started we have selected a recipe that is simple to make yet is full of great kitchen lessons. This Shrimp Scampi recipe will allow you to discuss and demonstrate things like squeezing lemons, mincing garlic, knife skills, how to know if seafood is fresh, making pasta, and much more.

Lola's Shrimp Scampi

(4 large servings)

Before you start:

After rinsing your shrimp, pat them dry with a paper towel to remove as much water from the outside as possible.

Don't forget to use a pot holder when removing the skillet from the oven!

We chose this recipe because most of the work happens before you begin. This way you can take time to prepare your ingredients and teach some valuable lessons( including mise en place). The actual time at the stove goes very quickly and each minute is filled with action to keep your son entertained and focused the entire time.

The ingredients:

1/2 cup freshly grated parmesan
1 1/2 tablespoons parsley, finely chopped
1/4 cup bread crumbs
1/4 cup butter
1/4 cup olive oil
4 cloves garlic, minced
1 pound uncooked, cleaned and deveined shrimp
1/4 cup fresh lemon juice, about 1 large lemon
1/4 cup dry white wine
Cappellini (angel hair) pasta for four

The method:

Prepare all ingredients in advance. This dish moves quickly.
Toss parmesan, bread crumbs, and finely chopped parsley in a medium bowl.
Bring pasta water to boil and season with salt.
Heat oil and butter in a large oven safe skillet over medium heat.
Turn broiler on at high setting. Move rack to 6 inches from broiler.
Place pasta in pot to cook.
Add garlic to butter/oil and sauté until it just starts to brown slightly.
Turn skillet to high and add shrimp in a single layer.
Add wine and lemon juice.
Cook shrimp without turning for 3 minutes.
Move shrimp to broiler and broil for an additional 3 minutes.
Drain pasta (usually at about 6 minutes for al dente perfection) and divide among 4 bowls.
Remove shrimp (with a pot holder!). Salt to taste and lightly toss shrimp with sauce.
Divide shrimp equally among the four bowls. Stir sauce and drizzle a little over each dish.
Sprinkle a generous amount of cheese and parsley topping over each.
Serve hot.

Treat of the Week: Hazelnut Haystacks

Sam Henderson — Fri, 10 May 2013 18:37:07 +0000

Can a single treat make all your treat dreams come true? Maybe.

If ever any had a chance, it's this one. It marries dark chocolate, hazelnuts, and fried potato sticks. Sounds like a pretty good start, right? There is just the right amount of salty and sweet here to satisfy just about anyone's needs. The textures are smooth and crunchy at once.

The best part is that this treat is impossibly easy to make. You can be done in less than 15 minutes. Then after cooling for a bit you are ready to enjoy. Now that's a treat I can get behind.

savour… the total package

The ingredients:

1 1/2 cups dark chocolate chips
1/2 cup hazelnut spread (nutella)
3 cups fried potato sticks
1/2 cup hazelnuts, finely chopped
20 whole hazelnuts, toasted

The method:

Toast the whole hazelnuts in a skillet until slightly browned and skin cracks apart. Wrap them up in a towel and rub them all around to remove the skins. Set aside.
Place about an inch of water in a small saucepan. Place a heat proof bowl on top of the saucepan and add chocolate and hazelnut spread. Heat water to simmer over medium low heat.
Stir chocolate and spread together as it begins to melt.
When smooth, add potato sticks and gently toss with a rubber spatula to coat completely.
Scoop out dollops of the mixture with a cookie scoop and place on a parchment lined sheet.
Press one toasted hazelnut into the top of each mound.
Sprinkle the tops with the chopped hazelnuts.
Allow to cool and harden completely before serving.

Girls Night In with Monica Hart: Simply Citrus

Sam Henderson — Thu, 09 May 2013 17:02:06 +0000

Hello Today’s Nesters! This is lifestyle specialist Monica Hart and I am so excited and honored to be a contributor to Today’s Nest. So without further ado….

What girl wouldn't want a party that’s prettily packaged around what women love?

That’s the notion behind Girls Night In with Monica.

Invite a savvy and sassy group of gals to your home to

sip on signature cocktails and dine on decadent bites. In this case, Lobster Pot Pie, served in petite individual portions.

Now, throw in some clever cooking and entertaining tips, a little gold chevron and fresh tablescape ideas and you’ve got a glamlittle soiree called Girls Night in!
With spring here and summer hot on its heels, I’m currently obsessed with citrus.

So the theme for the night is, ‘Simply Citrus’. First we quench our collective thirst by sipping on Blood Orange Dry Soda.

Next comes lemon-thyme savory crackers made from scratch and served in dainty scalloped paper cups for easy clean up!

Then it’s time to share a signature cocktail. Meyer Lemon Thyme Drop anyone?
It's a sweet and tangy libation with a hint of earthy fresh thyme, plucked straight from our kitchen garden.
Each gal gets a mini shaker of her own, filled with my tasty citrus concoction and ice. Just shake and pour!

Cheers ladies!

Martini glass in hand, I share pretty tablescape ideas with the gals, ideas big on R & R, repurposing and reinventing.
The setting starts with purchased paper lanterns and homemade glittery tassels hanging from the chandeliers. The combo creates an instant party!

Below, the tablescape is all about the juxtaposition of the rustic and the refined.

Inexpensive burlap bags from my local feed store add an au natural feel to the table and make for pretty placemats, thanks to lengths of gold ribbon and sequins.

Iconic tangerine colored chocolate boxes and jewelry bags hold vibrant flora.

Now it’s time for a citrusy dessert course of,

Meyer lemon and olive oil cake!
Lemon curd topping waits in the wings.

Extra jars make adorable takeaway gifts for the gals, thanks to friend, Cindy Sullivan, of Haley’s Cottage, who sells the line.

And with that, our Girls Night In – ‘Simply Citrus’ is a wrap!
Until next time ladies!

Photography by Stefanie Knowlton, Stefanie Knowlton Photography

Photography Month Spotlight: Bruce Barone

Sam Henderson — Wed, 08 May 2013 14:31:09 +0000

As you may know, May is Photography Month. It's no secret that I love photography and this month I will be spotlighting a few very talented photographers. I am very proud to present the work of my friend, Bruce Barone.

We caught up with Bruce and asked him a few questions...

TN: What got you started working in photography?

BB: I was given a camera when I was a child. I always had a profound interest in nature, in what you might call, the spiritual. In college I studied Art History and later discovered people were truly moved by what I saw and shared. I worked at Hearst Magazines as a corporate photographer, thus these images of NYC. I think my nature, portrait and documentary photography is my calling, my ministry.

TN: What is your favorite type/subject of photography? (head shots, landscape, animals, etc.)
BB: Today I might say nature and tomorrow I might say portraits. Nature is where I often go as one might go to church. But I have a spiritual connection with people and love photographing them. As a pianist might practice playing Chopin one day and Beethoven the next, I too work every day to express myself. My documentary one might say is "about seeing," be aware, a zen state, if you will.

TN: Who or what influenced you to become a professional photographer?
BB: This is a difficult one to answer. I might say God influenced me as I truly believe I was born with a gift of sight. But a more concrete answer would be to say the feedback I get day-in and day-out to my work; as I mentioned it is my ministry, my calling. Also, as an Art History graduate I call on a wealth of art knowledge.

TN: When you finish a project or assignment, do you find it difficult to find or start a new one?
BB: No. I always have numerous projects in the works.

TN: Do you sell any of your work? for artwork/magazines/newspapers?
BB: I sell to private buyers for display in their home or office. I have worked with interior designers to both photograph their projects and sell images for installation. I would like some magazine work but have not yet received any.

TN: What is your favorite location to photograph?
BB: Honesty, wherever I am.

TN: If you could go anywhere in the world to take pictures, where would you go?
BB: Back to New York City or up into the mountains

TN: What type of equipment do you shoot with?
BB: Canon cameras and lenses.

TN: Do you have any suggestions for someone looking to go into the business?
BB: First, study and learn about art. Take an online Coursera course (not sure if they offer one in this; I am taking one right now called “Know Thy Self.” Next will be a poetry course.). Visit museums and galleries. Read. Take a few business/accounting courses, and marketing. Talk with other photographers. If you can, find a mentor. Get outside!

Below is a gallery of images from Bruce's upcoming book Famous People Famous Places. Click on a photo to open the complete gallery in a lightbox.

An excerpt...

Bruce Barone’s photographs are among other things annals of a former world, one which was documented so fleetingly and obscurely that I sometimes have felt as if it existed only in my imagination. More than once I’ve needed visual evidence of that world and could not lay my hands on any. It seemed to have disappeared, that time that now seems notional even when you are confronted with hard evidence of its existence. It was one of those points of overlap, a purgatorial era--stuck between past and future, between living and dead--a time-slip. American cities in the 1970s and early 1980s were restless ghosts, unable to believe they were no longer alive. They trailed their bricks and stamped tin and terra cotta like winding sheets. They were so dead that for a while it almost seemed as if the poor had been put in charge.

Barone, unlike many photographers of the time, was not trying to make pictures of what he wished existed, or of what happened in protected spaces behind closed doors, but recorded what actually transpired when he walked down the street, in Midtown Manhattan or in Hoboken. Midtown meant the greater Times Square, of course, and at that time it consisted of dollops of hustle and danger ladled out here and there along a plateau of inertia. It was on the nod much of the time, but could wake up angry.......

......Barone’s photographs catch the distinctive silence of the era, its somnolence, its vague menace--

Bruce Barone......shows all those aspects of the time that the punks fed on but ignored. His portrait of the lost metropolis of twenty-five or thirty years ago is appropriately elegiac, like a slow passage for unaccompanied cello.

~Luc Sante

Learn more about Barone and see more of his work at www.brucebarone.com.

The Boys Club: The Martinez

Sam Henderson — Tue, 07 May 2013 12:29:11 +0000

I am pleased to announce that in addition to my work here at Today's Nest, I have taken on the role as the History of Mixology contributor over at The Boys Club, an award winning blog headed up by Russell van Kraayenburg, the guy behind Chasing Delicious. You will find full monthly articles there that will get to the bottom of the story behind some of your favorite drinks... and maybe some you haven't tried. I will be sure to post an introduction to my Boys Club work here to let you know when there is new material to see.

Martinez Cocktail.

My first assignment was the Martinez. It's a delightful cocktail with a somewhat hazy history. To get you started, I've included the recipe graphic here. Read the entire History of the Martinez article at The Boys Club.

Martinez Cocktail Recipe Graphic

We're Back!!

Sam Henderson — Tue, 07 May 2013 05:12:45 +0000

We are so pleased to announce our new and improved site. I hope you will take some time to poke around and see what we've been doing. There are some new features and if you're reading this on a mobile device you are sure to be having a better experience.

Let us know what you think. We can't wait to hear. In the meantime, we'll get back to work on daily articles.

Screen Time: Setting Limits

Sam Henderson — Tue, 19 Mar 2013 06:20:17 +0000

From our previously posted work for The Daily Basics: Computers and the internet have enhanced our lives in many ways, but have brought with them a new set of issues that must be dealt with from a parenting perspective. While there are fewer trips to the library and less time spent digging through volumes of encyclopedias, there is the lure of the screen in the room calling your young one near to occupy their time in ways we never imagined when we were children.

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There are some recent studies that indicate a disparity between how much time parents think their kids are spending online and the actual time kids are spending online. There is no doubt that the key to managing the issue is to have a good understanding of what is really happening.

So how much time is too much? The answer to this will depend on you and your child. You must determine this based on what you know about your child and their ability to manage themselves. Also, make the limits age appropriate. It should go without saying that an 8 year old will require less time online than a 17 year old.

Kids don’t care for rules, but there is no denying the necessity for boundaries. As parents, most of us are aware that kids aren’t very good at flipping the “off” switch. This is true of many things (especially those that are fun) and surfing the web and connecting with friends though social media certainly falls into this category.

For those kids who struggle with real life interpersonal relationships, spending too much time at the screen can prevent them from developing the necessary skills to improve and live successfully. Computer addiction is a real thing for some people. If you fear that you have bigger issues than you can manage, contact a professional.

More and more our students need access to computers and the internet to be effective in school. However, it is up to you to know how much of the study time will really be spent on studying and how much will be personal computer time. You must ask very direct questions regarding homework and don’t stop until you get real answers (a list of assignments and estimated time to complete is a good start).

screentime2

So how do you manage it?

Start early. If your kids are young enough, get ahead of the game by setting expectations and sticking to it. You might start elementary aged kids at no more than an hour per day during the week.

Keep computer time in an open, conspicuous place. With all that there is to take in on the internet and the predators that exist, it is best to have an open door policy. Check in from time to time in a non-intrusive way to just make it clear that you are involved.

Explain the dangers of too much time on the internet and the internet itself. Many kids are getting this message in school, but hearing it from you says you are involved and care.

Responsibilities first. If only I had a nickel for each time I’ve had to say that. Be clear that homework and chores must come before surfing the net or catching up on social media… and speaking of that…

Reinforce the importance of focus during homework. Some studies suggest that playing music in the background can actually help students, but the distraction of the internet and television is more often counter-productive. Consider implementing a work/break block schedule. For example, work solely on homework for 50 minutes (that means no cell phones, too) and then allow a 10 minute break for a tech connect.

Manage your expectations first with discussion. Talk through difficulties calmly and re-establish guidelines. Avoid taking the computer away. That will only lead to resentment and possibly prevent them from completing school work effectively.

Consider an unplugged weekend challenge. Many kids (and parents) can benefit from this. Plan fun stuff to do that does not involve technology and reward yourselves after your success… Sunday Night Sundaes?

Don’t fight it. There is a great deal of fun, informational, and educational material available on the web. Instead of going against the grain, get involved and play along when possible.

Set a timer. Agree on a time limit and set a timer that everyone can hear so there will be no misunderstanding. This has many applications… think showers.

Be the example. Monitor your own behaviors and make sure that being connected does not interfere with connecting with your family. At our house, for example, there is a strict ‘do not disturb’ policy during dinner; no texts or calls in or out during our family meal time. Period.

If you feel it is necessary check out some of the many options for limiting access to the web and/or certain sites. There is software you can purchase and many computers come with parental control options. This will vary by computer so do some research. Just be aware… kids are clever, and can often find ways around the controls. Do not rely on computer to do your job. Your interaction is still the best course of action.

Consider an electronics curfew. For many, the answer lies in teaching their child to manage their time within a window. At 10pm, for example, all computers and cell phones are gathered up and not allowed to be used until the following morning. This will force the student to complete homework and personal tech time before the strict deadline arrives.

In a parenting nutshell, set clear expectations… and stick to them as much as possible. Be flexible with the plan but still true to the overall goal. Don’t beat yourself up if you don’t get it right every time. Parenting is a work in progress. The main idea here is to be involved. There is no cut and dry answer. Use what you see above and your own intuition to develop a plan that works for you and your family.

Lola Digs: Starting Basil Indoors

Sam Henderson — Mon, 11 Mar 2013 04:45:00 +0000

basil-cover

Just beyond the last chill of winter lies a place where perennial patio dwellers linger over glasses of wine and caprese salad. If you close your eyes for just a moment you can probably place yourself there and imagine plump, red tomatoes and the tangy bite of balsamic vinegar. You can likely see the vibrant green of the fresh basil, too. There… right there… is where our story begins today.

Blame it on my Mediterranean blood or my love of food, but I cannot get enough basil. It regularly claims the majority percentage of our garden space. Summer is filled with pesto, salads, pastas and even cocktails all fragrant from fresh basil. To have enough ready we start it from seed inside. It’s easier than you may think and the results are well worth it.

savour… fresh ingredients

The good news is basil grows very easily from seed. In fact, because basil likes a relatively high and stable temperature to get started, it is actually best under most circumstances to start your basil inside. Do this whether you will be planting outdoors later or not.

Before you start:

Do not allow soil to dry out completely, but do not over water it either.

For our example we used starter pots that will be headed outside when the weather improves. We also put some in very small pots that will be used for a future project. If you’d like to play along, dip a few mini terra cotta pots in chalkboard paint and sow 2-3 seeds in each. We’ll use them in an upcoming post soon.

We live in Texas and spring comes earlier here than in many places. As a rule of thumb, start your basil inside 6 weeks before the last expected hard frost.

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The steps:

Fill a small terra cotta pot (4 inch wide) or two with moist potting soil. Mix in a bit of perlite for drainage at this point if you wish.
Spread 5 or 6 seeds across the top of the soil.
Cover lightly with a bit more soil and then water gently.
Move the pots to a bright, warm room.
Place plastic wrap over the top of the pots to promote germination. Remove the plastic as soon as you see new seedlings emerge.
When seedlings emerge keep pots in a bright place but out of direct sunlight.
When second set of leaves are fully formed, move the basil to its final position. If keeping indoors be sure to choose a sunny spot.
At 3 or 4 inches tall, pinch off the top leaves to encourage more lateral shoots. This will produce a fuller, more productive plant.
As the plant continues to grow, pinch off what you need for cooking and be sure to pinch off any flowers that form. This will enable future growth and maintain the flavor of the leaves.

Nest Chat Announcement: March 2013

Sam Henderson — Thu, 07 Mar 2013 04:45:00 +0000

Spring is just off in the distance and we are ready to jump in with both feet! Come join us on Wednesday, March 20 at 8pE 7pC for our monthly twitter chat party. Use the hashtag #NestChat to be part of the fun. This month there will be plenty of conversation around eggs, spring gardening, and, of course, Easter. We will have a virtual cocktail ready for you and, of course, the Word of the Day. Tweet you there.

nestchat-easter

Need help getting into the party? Shoot us an email or leave a comment. We'd be happy to guide you through the process.

Money Matters: Smartypig

Sam Henderson — Tue, 05 Mar 2013 04:45:00 +0000

This article is not endorsed or sponsored by Smartypig. I started with that disclaimer right up front to make it clear that I am writing this because I believe in what the folks at Smartypig are doing. I did not write this article for money… and it is quite possible that smartypig will never read it. I offer it up, instead, as a tool for you to start saving and put your money to work.

Smartypig is an online service that helps put you on the right side of the interest equation. Instead of spending money on what you need/want and then paying interest to some company for the right to do it, you save money up front easily and then the interest is paid to YOU. Not only that but if you work things out just right, you can get even bigger bonuses on purchases at retailers you already trust and use.

savour... a penny saved

How it works

You open an account with Smartypig. – Your account at Smartypig is safe and secure. Your funds are placed on deposit with their partner bank and are fully FDIC insured to the limits set by current law. You will be dealing directly with Smartypig for all of your account needs.

You set a goal (or goals) for yourself. – You can open your account with as little as $10 but your goal must be at least $50. The maximum for a goal is $250,000. You can see that this offers plenty of room to grow for goals from back to school shopping to a down payment on a new home.

You determine the frequency of your contribution to the goal. – Smartypig has thought of everything. You can set up recurring contributions from a checking or savings account or just make the contributions when you wish. They even have a calculator to help you determine how much you will need to contribute each time to reach your goal by the date you specify.

You reach the goal and then decide how to redeem. – Here’s where it gets REALLY good. After you have reached your goal there are several options for redeeming all the goodness you achieved. You will have reached your goal and earned some interest along the way. You can choose to have the money put back into the account you use to fund the goal, have the money put on a Smartypig debit card to use as you wish, change your goal and keep growing, or purchase a gift card at one of their partner retailers and earn even more. Several of these retailers will add up to 10% of the amount to the balance of the card.

Along the way

Put social media to work for you. – For those of you who are social media savvy and have a few good connections, you will love how Smartypig has incorporated the tools at your disposal. Through social media you can share, if you wish, your goal and even get your friends, family, and followers to contribute. Of course, your privacy is always protected and you have complete control over how much information people get.

Change as necessary. – If for any reason you need to make a change, nearly everything can be done through www.smartypig.com . In case of emergency, you could even change your goal and request your funds. It will take a day or two to get, but it is possible.

Make additional contributions. – So you’ve got a goal set up and even have auto-recurring contributions set up. Let’s say your income tax check comes and you want to make an extra contribution. No problem. Just access the site and contribute manually as often as you wish.

More to consider

Smartypig Cash Rewards Card – To make your life easier, Smartypig even offers the option to place your goal funds on a debit card, of sorts. This card can be used anywhere that VISA is accepted, and to make it even better they will even give you cash rewards when used at partnering retailers.

Refer a Friend program – If you decide you love it (and I think you will) you can even earn rewards for referring your friends.

Mobile app – Keep track of your goals and savings with the Smartypig mobile app for iPhone and Android.

On a personal note

I am a proud member of Smartypig and have used it several times to save for upcoming events and purchase items from holiday shopping to a new computer. Like everything, this may not be for everyone. Also, there are probably some legal disclosures that I left out. That’s not my job, but the fine folks at Smartypig have all the necessary legal mumbo jumbo over on their site. Head over to www.smartypig.com and check it all out for yourself.

Lastly, I am probably an idiot for not working the referral angle somehow with you, but I am really not in it for the money. I so strongly believe that you can benefit from saving first and spending later that my reward will be you visiting Smartypig and telling me what you think. Leave your comments below or on our Facebook wall.

Family Game Night: Scopa

Sam Henderson — Fri, 01 Mar 2013 04:45:00 +0000

scopa

You’ve heard it before… the family that plays together, stays together. These days there are more and more distractions and people are busier than ever. Taking the time to unplug and spend time playing some good old fashioned games can be a great step toward building family bonds.

As a student in Europe I spent many nights playing the game Scopa. This Italian card game is by far the most popular game in Italy. Although, while I was in Spain, I frequently spotted patios dotted with tables and men playing this game over cerveza and tapas.

It may seem a little confusing at first, but after a few hands you will likely have caught the fever. The game moves fairly quickly and can get quite exciting when someone sweeps the table allowing them to shout out ‘scopa’.

savour... playtime

Scopa

Before you start:

The cards are available at some specialty game shops, specialty European shops, or online at Amazon and other retailers.

You can play this game with a deck of poker cards. You will need to remove the face cards and use the suit of diamonds in place of gold.

This game is typically played in a counter clockwise manner, but go for clockwise if that is what your American mind dictates.

The person to the right of the dealer goes first.

If playing in teams the teammates should sit opposite each other.

If the initial face up cards are 3 or 4 kings, it is a misdeal and must be dealt again.

The rules of the game:

Shuffle and deal

If 3 players deal 4 cards all at once to each player.

If 4 players deal 3 cards all at once to each player.

Place 4 cards face up in the middle of the table.

How to play

Take a card from your hand and place it on top of a matching card that is face up in the middle. Use your card to take more than one card that adds up to the value of the card you are playing unless the card you hold is also on the table (ex. You are playing an eight and there is a one, two, and five face up. You can take all three cards with your eight as long as there is not an eight on the table. In that case, you must take the eight.)

If you take the last face up card from the table, you have just ‘swept’ the table and have earned a ‘SCOPA’ (1 point) and the right to shout it out. Turn one of these cards face up in your ‘win’ pile so you will remember to add a point to your score.

If you cannot pick up any face up cards with the cards in your hand then you must pass by placing one of your cards face up in the middle of the table.

When all the cards are played the dealer deals out 3 or 4 more cards all at once to each player.

After all cards have been played any remaining face up cards are given to the last person who was able to capture face up cards.

The first person or team to get to 21 points wins.

Scoring

One point for player or team with the most cards
One point for the player with the most gold coin cards
One point for the player with the most sevens
One point for the player with the gold coin seven
If there is a tie in any of the categories, no points are awarded to either player for that round.
Bonus: One extra point for each ‘SCOPA’

Treat of the Week: Kahlua Cupcakes

Sam Henderson — Wed, 27 Feb 2013 13:25:01 +0000

kahlua-cupcakes

Cupcakes are the perfect little treat. They offer up just the right amount of cake and icing in an easy to carry package… and no dishes afterwards! Box mixes make it easy to make cupcakes just about any time, but the truth is making them from scratch doesn’t take much longer. With a few simple ingredients you can be on your way to cupcake bliss.

Today we have a very easy recipe for you that is not your usual cupcake flavor. Our Kahlua cupcake is flavored with Kahlua liqueur and just a bit of chocolate to take it over the top. We topped this coffee flavored cupcake with Kahlua Buttercream. The result is a handful of chocolate coffee goodness.

savour… the perfect serving

Kahlua Cupcake

Before you start:

For best results use all ingredients at room temperature.

Two tablespoons of Kahlua is a good middle ground for the icing. You could add or subtract a little without much impact to the consistency of the finish product.

For our cupcakes, we cut out a circle from the top, added some icing to the newly created hole plus some for the top, and then placed the ‘hole’ we cut out on top.

We dusted our cakes with powdered sugar for visual effect. This is completely optional.

kahlua-cupcakes2

The ingredients:

For the cupcake:

1 stick (1/2 cup) plus 3 tablespoons unsalted butter
3 ounces bittersweet chocolate, roughly chopped
1 1/3 cup sugar
2/3 cup strong brewed coffee
2 ounces Kahlua liqueur
1 cup all purpose flour
3 tablespoons self-rising flour
3 tablespoon cocoa powder
1 egg

For the buttercream:

1 stick unsalted butter, at room temperature
½ cup non-hydrogenated vegetable shortening
3 ½ cups confectioners’ sugar
2 tablespoon Kahlua liqueur

The method:

For the cupcake:

Preheat oven to 325 degrees.
Line baking pan with 12 cupcake papers.
Sift together both flours and cocoa powder. Whisk to fully incorporate.
Cut butter into medium size pieces.
Place butter, sugar, coffee, Kahlua, and chocolate in a medium sized saucepan. Heat over medium low heat and stir until smooth and fully blended.
Remove from heat pour into a medium bowl. Cool for 10 minutes before proceeding.
Add dry ingredients to wet ingredients in bowl. Whisk together until fully incorporated.
Add the egg and whisk until fully incorporated.
Divide the batter among the twelve cupcake papers equally.
Bake for 30-35 minutes or until cakes pass the clean toothpick test.
Remove from the oven and cool completely before icing.

For the buttercream:

Add butter and shortening to a medium mixing bowl.
Beat on medium speed until well combined.
Add sugar and mix on low for 30 seconds.
Add liqueur and mix on medium-high for 2-3 minutes.

Nest Chat Summary February 2013

Sam Henderson — Thu, 21 Feb 2013 06:14:42 +0000

Last night we held our second #NestChat twitter party of the year. The February edition was lots of fun. There was, as usual, an incredible amount of information shared and lots of recipes. The Word of the Day was lasagna. One lucky participant will receive a Today's Nest prize pack.

Want to get a jump on some of your St Patrick's Day preparations? There's a bunch of that in here, too. Read through the transcript by clicking on the link below. You can click any link inside the document to be redirected. You can also click on the avatar to learn more about the commentor and give them a follow on Twitter.

Treat of the Week: Chocolate Tart with Mint Mascarpone Cream

Sam Henderson — Wed, 20 Feb 2013 16:13:02 +0000

I’ve often wondered how someone stumbled upon the perfect pairing of chocolate and mint. These two, it seems, were made for each other. Apart, they each enjoy goodchemistry with a variety of other flavors, but when they come together it is sheer magic. They are the Liz Taylor and Richard Burton of culinary couples.

chocolate-tart

Our treat for this week is a super simple chocolate tart paired with mint mascarpone cream. I first made this mint mascarpone cream for Pineapple Upside Down Cheesecake, but it truly has found a better home here. Mint and chocolate are once again happily together on a single plate.

savour… perfect matches

Chocolate Tart with Mint Mascarpone Cream

Before you start:

Letting this cool completely before serving will allow it to dry out a bit and, yes, a ‘pudding skin’ will form. That’s intentional.

You may wish to adjust the mint up or down. This produces an adequate mint flavor, but if you prefer more intense mint add a few extra leaves.

chocolate-tart2

The ingredients:

For the crust:

2 cups graham cracker crumbs, finely ground
¼ cup sugar
1 stick unsalted butter

For the filling:

¾ cup granulated sugar
3 tablespoons cornstarch
1/3 cup cocoa powder
1/8 teaspoon salt
4 egg yolks
2 cups milk
1/2 cup heavy whipping cream
1 ounces semisweet chocolate
3 ounces dark chocolate
1 teaspoon vanilla
1 tablespoon butter, softened

For the cream:

4 oz. mascarpone cream
4 oz. heavy whipping cream
12-15 mint leaves, finely chopped
1 tablespoon sugar

The method:

For the crust:

Preheat oven to 325˚.
Add all ingredients together in a small bowl. Use a fork to combine them to a coarse sand consistency.
Mash the crumbs into your tart pan.
Bake for 10-12 minutes.
Allow to cool completely.

For the filling:

Gather your materials and ingredients.
Whisk together the sugar, cornstarch, cocoa powder and starch in a heatproof bowl.
Whisk in 1/2 cup of the milk and mix well.
Whisk in one egg yolk at a time.
Set this mixture aside.
Place heavy whipping cream and remaining milk in a saucepan. Bring to just boiling, stirring frequently.
Remove from heat.
Slowly pour the heated milk mixture into the chocolate/egg mixture while whisking.
Transfer the pudding mixture to a clean saucepan and cook over medium heat.
Stir constantly until thickened (about 4 or 5 minutes).
Remove from heat and pour into heatproof bowl through strainer into heatproof bowl.
With a rubber spatula, stir in butter and vanilla.
Add 1 ounce semisweet chocolate and 3 ounces dark chocolate to bowl.
Stir until well combined.
Cool for about 3 minutes before pouring mixture into prepared crust. Smooth top with rubber spatula.
Cool, uncovered, completely before covering loosely with plastic wrap and storing in refrigerator.
Top with Mint Mascarpone Cream to serve.

For the cream:

Muddle the mint leaves and the sugar together with a pestle and mortar.
Add the mixture to a bowl with cheese and whipping cream.
With the whish attachment start whipping on low speed and work up to highest speed.
Whip until stiff peaks form (around 2 - 3 minutes).
Store in refrigerator.

True You: On Being a Maker

Sam Henderson — Thu, 14 Feb 2013 13:50:31 +0000

Chances are if you are reading this you are a maker. Perhaps you make photographs… orstationery. Maybe you are a quilter or your thrill is driven by making food. Whatever it is (and it is quite possibly many things) there is something about you that compels you to create.

Makers are a strange breed and sometimes misunderstood. They are often distracted by the tiniest opportunity to make something else. You may find them staring as if they’ve just gone catatonic. They’re still there. They’re just making... only in their mind. Makers routinely see things and instead of thinking, “Oh, cool!” they think “How can I make that?”

maker

Those of us who are true makers make for the joy of making. Over the past few years I have made and shared many things here from roman shades to unbirthday cake, laundry care lists to classic lasagna. Truth be told, I made way more than you see among these pages, but some stuff didn’t turn out so bueno. Being a maker doesn’t mean you’ll always get it right.

I suppose there are varying degrees of “maker-ness”. I happen to be on the nuttier side of the spectrum, believing that I can do just about anything. Sometimes that’s good; sometimes not. However, I would be willing to bet that many more of you would be on my end of the seesaw if you had the chance... if you weren’t weighed down with all the stuff that keeps you from unleashing your inner maker. So to that end, I offer you...

Rules for unleashing your inner maker:

Be BOLD! Think BIG!
Be courageous, but not fearless.
Make mistakes.
Learn stuff!
Get inspired!
Record every little idea.

Be BOLD! Think BIG! Think of something you want to make. Now, add something to make it even better. Add a little more. Think of what would take it to the point that it is SO awesome that some people might find it a bit too awesome and turn away. You’re almost done... take a half step backwards. Stop! Make that. I know it’s hard sometimes because you want to put your great idea in motion, but take the time to stop and really think through the process and desired outcome.

Be courageous, but not fearless. These two things are not synonymous. Fear can be good. It’s what keeps us from putting our hand on the hot burner or doing something stupid to land ourselves in OZ. Being courageous means you might be a little fearful (perhaps worried that others won’t love your work) but carrying on despite it. Being courageous means you know that your idea may be difficult to execute or it may be rejected, but the pain of not doing it exceeds the fear of doing it and you persevere.

Make mistakes. I cannot stress this enough. I make MUCHO mistakes. Fortunately, lots of them are delicious mistakes so that’s still kind of a win. Nonetheless, the mistakes slow us down, take wind out of our sails, etc. That’s ok for about a minute, but then it’s time to set your feet straight and begin again. The world is full of great ideas that were actually accidents. Ivory, the soap that floats?... big blunder turned marketing wonder. Just get out there and try things... and fail... and try again. You only truly fail if you never try.

Learn stuff! I began Today’s Nest with a fair amount of knowledge based on my experiences and education, but I can’t tell you how much I have learned myself over the past 3 years. If there is something you want to tackle, take a class, search it on YouTube, or read a book. There is far too much information at our fingertips in this new digital world to ever stop learning.

Get inspired! The web is overflowing (if that’s possible) with ideas for inspiration. Be careful not to fall into the “trendy trap”. Just because Pinterest is bursting at the seams with ‘food in jars’ doesn’t mean you have to take that path. Think beyond what you see and strictly use it to propel your ideas forward. Also, consider a visit to the library to look through some old books. Sometimes the best ideas are new takes on old concepts.

Record every little idea. I keep a small notebook with me nearly every second of the day. It is full of notes, sketches, reminders, websites to visit, and so on. You may like this method or maybe you want to go more digital by keeping a gallery of ideas on your smartphone. The point is record it all. Make notes and then revisit them later. You would be amazed at how many projects I do that are spawned from ideas I had years ago.

Whether you make for yourself or someone else, there is real satisfaction in turning an idea into something. So go make! Create clothes, or a song, or a video, or some hip earrings that you conjured in your mind... or cupcakes! You can’t go wrong with cupcakes. And share with us! Show or tell us what you make. Send us your photos, your songs, your videos, your poems. You can send it in the comments, send us an email, or share it on our Facebook page.

A word of caution: There’s little that can be done to stop a maker. Once you unleash the monster there is no turning back.

DIY Valentine Treat Box

Sam Henderson — Tue, 12 Feb 2013 22:01:43 +0000

Looking for a way to package up those little Valentine’s treats? We’ve got youcovered today with this simple printable box template that is just the right size. You simply print the pdf from the link below. Then just cut, fold, glue and decorate to suit your needs.

valentine-treat-box

II printed my box on white card stock, cut it out with scissors nd used a craft knife for the holes. I decorated the box before I folded and glued the end. Then it was just a matter of filling it and closing the flaps.

The very best thing about this box is the versatility. It’s great for your upcoming valentines, but it could be used for so many other things… print it on green paper for St. Patricks Day or load it up with jelly beans for Easter.

Got more ideas for it? Share your ideas in the comments or send us a picture of your project.