Today's Nest

Treat of the Week: Blueberry Cheesecake

Sam Henderson — Fri, 24 May 2013 16:58:25 +0000

We've got you covered today with a dessert that is perfect for your Memorial Day celebration. It is classic cheesecake covered in blueberry sauce made from fresh berries. The cheesecake is simple to make and I often regard it as the last cheesecake recipe you will ever need.

The blueberry sauce is perfectly sweet and just a little tart. I like to make it just thick enough to stick together but not be too gooey. The sauce would be perfect for topping vanilla ice cream, too. In fact, both of the components are keepers for other ideas.

savour... something you can rely on

Before you start:

We used low fat cream cheese in our dessert, but you could substitute with full octane if you wish with no consequence.

If you do not have superfine sugar on hand, you can make some by whizzing regular granulated sugar in your food processor for 30-45 seconds.

Tip: If you make some superfine sugar, make extra to have on hand. It is perfect for sweetening iced tea in the summer. Consider placing the leftover vanilla bean in the sugar to flavor it after you've scraped out the seeds.

Be sure to stir the berry sauce very gently if you wish to have plump full berries on top of your cake. They become quite fragile with heat.

The ingredients:

For the crust:

4 oz graham crackers
4 oz ginger snaps
4 tablespoons unsalted butter

For the filling:

1/4 cup cornstarch
1 cup superfine sugar
2 1/2 cups light cream cheese, at room temperature
1 vanilla bean
2 eggs, at room temperature
1 1/4 cups sour cream

For the sauce:

1/3 cup superfine sugar
3 tablespoons water + 2 oz water
3 1/2 cups fresh blueberries
1 teaspoon
cornstarch

The method:

For the crust:

Preheat oven to 350 degrees.
Line the bottom of a springform cake pan with a circle you cut from parchment paper.
Crush graham crackers and ginger snaps into fine crumbs using a food processor or plastic bag and rolling pin.
Melt butter and pour over crumbs. Mix completely with a fork.
Press the crumbs into the bottom of the springform pan. Using a glass or other flat bottomed tool, press the crumbs firmly into the pan and up the sides about 1 1/2 inches.
Bake at 350 for 10 minutes. Remove and allow to cool slightly before adding filling.

For the filling:

Whisk sugar and cornstarch together in a large bowl.
Add cream cheese and mix thoroughly.
Split vanilla bean down the center and scrape inside. Add to mixture along with the eggs. Mix thoroughly.
Add sour cream and mix until smooth and creamy.
Pour filling into crust and smooth out top with a rubber spatula.
Bake at 350 for 10 minutes.
Reduce heat to 275 and bake for 35-45 minutes. The outsides will be firm and the center will still be a bit jiggly.
Turn off the heat but leave the cake inside the oven undisturbed for 2 more hours.
Remove from the oven and allow to cool slightly before placing in the refrigerator.
Refrigerate at least 8 hours.
Top with blueberry sauce and serve.

For the sauce:

Place sugar and 3 tablespoons water in a medium saucepan. Stir to dissolve sugar. Bring to a boil over medium low heat.
Add fresh blueberries Gently stir to coat berries with syrup. Cover pan and cook for 5 minutes, stirring gently once at the halfway point.
In a small glass or bowl add 2 oz of cold water to 1 teaspoon cornstarch. Stir to dissolve.
Add cornstarch to blueberries. Stir gently for about 30 seconds. Remove for heat and allow to cool.

Patio Perfect: Pitcher Cocktails

Sam Henderson — Thu, 23 May 2013 12:35:32 +0000

Spring. The birds are chirping, the sun begins to shine a little more, and all over people start venturing outside to enjoy the greatest of all man made features…the patio. Yes, It is once again patio season. Time to hose down the patio furniture, hang a few ferns, crank up the warm weather tunes, invite a few friends over and imbibe these celebratory pitcher cocktails. Old man winter is gone for another year and the dog days of summer are still miles away.

Pitcher Cocktails. Story by Andrew Yenne. Photos by Sam Henderson.

Fact: Patio season is best enjoyed in the company of others. These pitcher cocktails are made to be shared and then made again.

Old Tom’s Lavender Lemonade

Before you start:

This is a unique twist on a patio favorite. Sure you can find recipes for lavender lemonade all over the interwebs, but what makes this drink really interesting is the malt backbone provided by the use of Old Tom’s gin. A gin made with malted barley. This one is sure to become a favorite.

You can substitute any London dry gin and it will still be delicious, but you will lose the malty uniqueness.

Ingredients:

5 Lemons
Old Tom’s gin
Lavender Simple Syrup
Club soda

Lavender Simple Syrup:

Six 3" sprigs of fresh lavender
1 cup water
1 cup sugar

Slowly bring water to a boil. Add lavender and remove from heat. Allow sprigs to steep for about 10 minutes. Bring water back to a boil adding a cup of sugar. Stir until sugar has completely dissolved. Remove from heat and let cool.

The Method:

Fill a pitcher with ice.
Squeeze 5 lemons over the ice.
Add 5 oz of Lavender Simple Syrup.
Add 6 oz Old Tom’s gin.
Top with club soda (no more than 5 oz).
Stir.
Add sliced lemons to the pitcher for garnish. (personally I reserve any extra lemons for my next batch, these won’t last long).

Hibiscus Passion Mojito

Before you start:

First, one of my pet peeves is when someone takes a classic cocktail adds a new flavor to it and the just calls it “new flavor classic cocktail” instead of renaming it something cool. With that said, I’ve broken my own rule here. The inspiration for this drink is a) awesomeness and b) the good folks of GoodPops Hibiscus Mint frozen pop... sweet deliciousness.

Ingredients:

4 limes
a handful of fresh mint
7 ounces of white rum (I prefer Flor de Cana)
6 oz Hibiscus Passion Simple Syrup
8 oz club soda

Hibiscus Passion Simple Syrup:

1 cup sugar
1 cup hibiscus tea (I used Tazo Iced Passion Tea)

Brew a strong batch of Hibiscus tea. For the Tazo tea I add one bag to a pitcher and pour 24 oz of boiling water on top. Let it steep for 10 minutes. Take the hibiscus tea and add it to a pot. Bring back to a boil while adding the 1 cup of sugar. Stir until all sugar is dissolved. Remove from heat and let cool.

The Method:

Add ¾ of mint to bottom of pitcher.
Juice 2 limes into pitcher.
With a wooden spoon, muddle the lime juice and mint to release the mint leaf oils.
Add ice to the pitcher.
Juice remaining limes into pitcher.
Add 6 oz of hibiscus simple syrup.
Add 7 oz of white rum.
Top with club soda.
Stir.
Garnish with a lime wedge and a healthy amount of mint.

Classic Sangria

Before you start:

Who doesn’t love sangria? It is the original pitcher cocktail. Easy to make, hard to perfect. All sangria connoisseurs have their own secret recipe with every fruit imaginable. This recipe is for a very basic but tasty sangria. Take this base and create your very own secret recipe to enjoy all patio season and beyond.

The ingredients:

1 bottle Spanish red wine
2 oz brandy
1 small lemon
1 small lime
1 orange
1.5 oz simple syrup
Splash club soda

The method:

Fill pitcher with ice.
Add entire bottle of red Spanish table wine.
Add 2 oz brandy.
Add juice of 1 small lemon.
Add juice of 1 small lime.
Add juice of 1 whole orange.
Add 1.5 oz of simple syrup (more to taste).
Top with club soda.
Stir.
Add slices of lemon, lime and oranges to the pitcher.

Photography Month Spotlight: Liren Baker

Sam Henderson — Wed, 22 May 2013 13:11:09 +0000

This is the third article in a series for National Photography Month. Earlier this month we spotlighted Nicole Hanhan and Bruce Barone. Today we are pleased to present Liren Baker. I love photography, but as you may have guessed, I have a special affinity for those who shoot food. Liren does it superbly and manages to catch light in all the right places.

Recently we interviewed Liren with a few photography questions. Here is what she said.

TN: What got you started in photography?

LB: I've always had a deep appreciation for photography, but it wasn't until I started my food blog that I began to actually work at developing my own skills as a photographer. I pushed myself to shoot better every day, to learn more about how to manipulate light, and to use my camera to its fullest potential. Over time, I learned so much, and outgrew a few cameras along the way. But each day, I learn something new. The learning never ends.

TN: What is your favorite subject to shoot?

LB: Food, of course, is my favorite subject to shoot. I have a weakness for fresh salads with pops of color. I especially love to shoot food and ingredients in an environmental context, whether that is at an event such as Pebble Beach Food & Wine, the local farmer's markets, or right at the source in a farm. In those settings, everything is styled, whether rustically or with finesse, and I can focus on just capturing its raw beauty. I personally find it most exciting when I can tell the story behind that apricot, or that pomegranate, or the lovingly raised turkey, and the people who work so hard to feed us.

Other than food, my other favorite subject to shoot is women's portraiture. There is, in particular, nothing more graceful or elegant than a mature lady, and I love celebrating the beauty of someone who, as a busy mother or business woman, does not have the time to celebrate herself. Capturing this gorgeous moment in their life is always an honor.

TN: Who or what influenced you to become a photographer?

LB: I'm not sure if there was an influence as so much as it literally just happened. It was a process that evolved on its own. As I learned more and grew, opportunity just presented itself. Before I knew it, I was photographing families and portraits, in addition to photographing food and developing recipes for clients. I had no choice but to embrace it.

TN: Where do you show/sell your work?

LB: My blog is where you will see much of what I photograph, what represents me quite intimately, but some find me through my portfolio on www.lirenbaker.com. I also am affiliated with the newly launched PhotoPolitic, which showcases an immense amount of talented photographers throughout the world.

TN: What is your favorite setting/ location to shoot?

LB: Other than my own kitchen? I love farms and gardens. It's always a treat to walk in fields and photograph fruit dripping from vines, or the bramble of fresh herbs. I am lucky that I live in a part of the world that has so much rustic beauty.

TN: If you could go anywhere in the world to take photos, where would it be?

LB: I would love to travel to the Philippines, to revisit my heritage. While I was born and raised in New York, I still have family there, and I haven't been back to visit in over 20 years. I know that I would see and appreciate it with new eyes, and of course, with new tastebuds.

TN: What equipment do you use?

LB: I shoot a Nikon D3s, which can't seem to shake off a 50mm 1.4 lens. For portraits, my 85mm 1.4 is my baby. And for events, I can't leave home without my 70-200mm 2.8 lens. I love my ExpoDisc so much that I should just wear it as a necklace. While I prefer natural light and some good old fashioned white foam boards, I'll use my speedlight, too. And when I'm feeling especially industrious, I'll dust off my tripod.

TN: Do you have any advice for those looking to enter the photography business?

LB: Starting a business was an eye opener for me, but perhaps the best thing to remember is that the learning will never end. There's always a new product or technique to fine tune, or customer experience to learn from. For me, it has been especially interesting to learn how to be a one-woman show, and to learn how to balance work with family life when you work out of your home. Start slow and if you can, find other photographers who will be open to giving you advice along the way.

Below is a gallery of some of Liren's work.

Click on a photo to open the complete gallery in a lightbox.

See more of Liren's work at www.lirenbaker.com and www.kitchenconfidante.com and follow her on Facebook and Twitter.

All photos in this article are the property of Liren Baker and should not be used without her permission.

Today's Fitness: The Science of Weight Loss

Sam Henderson — Tue, 21 May 2013 12:50:33 +0000

Summer is just weeks away. Perhaps you started the year with good intentions to drop a few pounds but it just hasn't worked out as you planned. The reason could be as simple as changing your mind. As explained here before in our weight loss basics article, a sustained healthy weight and body composition is about a lifestyle change and not just cutting back on McFastfood.

Making healthy choices doesn't mean you don't get to enjoy life. It just means you have some control and employ moderation. Good food choices combined with regular exercise like walking, jogging, or rowing will get you well on your way. The equation is simple... healthy diet + cardiovascular conditioning + strength training + flexibility = a healthier you.

Recently, I came across this infographic from the Pritikin Longevity Center that is loaded with useful information about making the right choices when it comes to weight control. There are many choices out there to help us on our journey. Remember that no one answer is right for everyone and the real magic begins with you. Choosing to make a lifestyle change is the first step.

The Science of Weight-Loss Infographic by pritikin.com

Prepping for Summer: The High Cost of Keeping Cool

Sam Henderson — Mon, 20 May 2013 13:56:11 +0000

Tired of ridiculous summer energy costs? Take some control of the situation by arming yourself with knowledge. With a few simple tips, a little work, and perhaps a change of habit you could be on your way to skinnier bills in no time.

Below are some simple ways to get started in the war on high summer energy costs. Some of them may seem obvious, but use what you can from the list to improve your odds at keeping cool… and keeping some money in your wallet. Have additional ideas? Leave a comment for our readers.

The list:

Make the switch: Switching to flourescent bulbs will not only save you money in the long run, but they put off significantly less heat.

Become a fan of fans: Installing ceiling fans can produce a breeze that will allow you to reduce the feel of the overall temperature in the room and use the AC less. If you already have fans installed be sure to set them so that the air blows in a downward direction. Be sure that you have a good attic fan installed to remove some of the excess heat from the attic. Also, be sure that the attic is adequatetly ventilated. Temperatures can exceed 140 degrees up there in the hot summer sun.

Curtain call: Draw those curtains. You may not want to live in a cave, but blocking out the sun during the hottest parts of the day can make a big impact on your overall cooling expense. Block off any rooms that you won't see much traffic throughout the day and if you're leaving the house for the day, darken everything until you get home.

Put a seal on it: This is as important in the summer as it is in the winter. Keep the hot air out and the cool air in by sealing up cracks and crevices around windows and doors.

Insulate to save: While it may not seem important for summer months, this has a great deal of impact on your summer cooling bills. If your insulation is not up to par, heat will find its way into your home and combat your cooling efforts.

Use your green thumb to save some green: Plant life creates shade. Not only will this have an effect on the overall look of your home, but the shade will help dramatically in your campaign against high summer cooling costs. Plenty of shade producing plant life on the south and west sides of your home will keep the hot summer sun off of the exterior of your building. A deciduous tree that loses its leaves in the winter and allows the sun to warm your home would be best.

Find some money in the dryer: Blocked dryer vents prevent the hot air from escaping properly and can cause some of that heat to find its way back into your home.

Keep daytime low-maintenance: Try to limit use of heat producing devices to early morning or late evening when it won't be so difficult to keep your home cool. Things like ovens, dryers, slow cookers, and computers put off a great deal of heat.

Determine your comfort zone: Set your AC to the highest comfortable level in the summer. Even 1 degree difference can make a big impact on your overall cooling bill.

Give your AC some space: Be sure your AC unit or thermostat are far enough away from heat producing electronics. The heat from the electronics may 'fool' your AC into running unnecessarily.

Care for your AC: Make sure your AC unit is clean and free of debris. Remove obstructions from the condenser and hose off any dirt that has gathered on it. Change your filters frequently in the summer months to allow clear airflow.

Take your AC high tech: Consider a new digital programmable thermostat. These new devices, often available through your power company, will allow you to program the AC for higher temperatures when your home will be vacant and cooler temperatures for when you'll be home.

Have it made in the shade: Install awnings over windows that are exposed to direct sunlight.

Take advantage of cool temperatures: If evening outdoor temperatures fall below your target indoor temperature, open windows to cool your home naturally.

Shut the door: Limit trips in and out of doors. Every time you open them, you let a little of the cool out and the heat in.

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’