the angelo:HOME blog

forklifts and frappuccinos...

2012-01-27T14:21:00.000-08:00

Do you like being photographed? Are there certain ways that you prefer to be photographed over others, or maybe in a particular setting? I don't like it at all. There's nothing that makes it better or more comfortable.

What I do love is being at photo shoots. The process of setting up, positioning the lights, watching the photographer scope out the location, all of it is fun, good times. Until I have to get in the shot. Yesterday was one of those days that was mostly fun, good times. I was at a warehouse in Pomona, Ca. with our angelo:HOME product photographer, Inta and her assistant Kate. I barely had to be in the photographs. We spent most of the afternoon looking for interesting spots to shoot new upholstered pieces, that will be available this Spring. We also had cheeseburgers and frappuccinos. It was a very fancy affair. I was in shorts (It's in the 80's here is SoCal---sorry to my Midwest and East Coast friends) and we had a blast just goofing around. It was actual work that will be used to showcase the product, but it really felt like I was playing hooky from my job.

The photos here are just a couple of random behind the scenes shots from my iPhone. I'll share the more professional looking ones of the new product line--including me driving a forklift, soon.

In the meantime, I highly recommend finding ways to make what you do fun. Maybe it doesn't include warehouse machinery and cheeseburgers, but maybe it could.

Carry on,
-angelo

move away from the wall...

2012-01-25T09:58:00.000-08:00

dinner...

2012-01-23T19:28:00.000-08:00

Sometimes, you just have to do greasy and delicious take-out. -angelo

stripes...

2012-01-23T16:46:00.000-08:00

Stripes.

They seem to find their way in my work a lot.

Maybe it's the repetition, or the chance to add some energy to a wardrobe, a room, a way of being, in an often very solid block kind of world. They also made for a good movie.

Either way, I'm glad for them. -angelo

movies made me do it...

2012-01-22T21:56:00.000-08:00

Did you ever cut class to go to the movies? I did. A lot.

Going to the movies was not high on the list of things my parents and I did. As a matter of fact, I was forbidden to see them. I grew up in a very conservative and religious home and going to the movies was considered an act against the big wig in the sky. Even G-Rated movies were frowned upon since they glorified secular behavior. I was determined to get in on the whole movie thing somehow. My poor parents were doomed.

So, movies became my version of "smoking in the alley after school" rebellion. I saw as many as I could sneak in. There were a lot. To this day, going to a film is my religious experience. Everything about it is magical. I love previews, I love the way a theater smells and feels and I'm in heaven when the theater goes completely dark and the screen starts to glow. Love it.

I learned a lot from films and for the longest time I thought of (and worked towards) being an actor. I should have known that it would not come to pass, because I would talk about the way rooms were styled just as much as the performances or the story. I'd notice the shape of a chair, the fabric on the drapes, the type of finish on a table, wall color. It was mesmerizing to me. I read as many books as I could find of movie making. All aspects of film fascinated me. Actors, the good ones, were my Gods and the rooms they moved in on film were my minds playground for the lives I wanted to live.

When I actually gave up the idea of actually making a career out of acting and took design seriously, I would ask my clients what movies they loved. What rooms/homes from films they coveted or were inspired by. It was one of the tools I used in getting a better understanding of who my client was and how I could best express that with design.

Then came the opportunity to design my own line of furniture. I wanted to be able to combine style with affordability. But, I also wanted to design pieces that when put together, a room could feel cinematic. I wanted a story be told through furniture and accessories.

To this day, films get me all sorts of excited. A couple of weeks ago I saw "The Artist." I'm not even sure how to describe what's going on in my head right now, but I can guarantee you there's a whole lot of designing going on!

-angelo

casual by design...

2012-01-18T20:32:00.000-08:00

You already know how inspired I am by food.

A meal is a celebration of all things great about life for me. It doesn't have to be fancy, though sometimes it is and that's swell, it just has to be good. Color, texture, aroma, flavor, presentation are all part of the joy of eating in my world. The less fussy the concept the better. I'm always amazed at food presentation that looks almost architectural. It's impressive but it doesn't excite me or stir any kind of culinary passion. I like it when there's just bit of messiness or unkemptness to the finished product. You can see the hands that put it together--it creates a story. Julia Child was a master at that. I'm not sure she knew she was specifically doing that, maybe she did, but I think it was just her way. She cooked the way most of us want to eat. Comfortably, yet well. There was no question she was great at what she did, but the finished product made you feel like it was possible for you to attempt.

I feel the same way about design.
food photos: Anders Schonnemann Photography

When a room looks too perfect, too symmetrical, I start to feel uncomfortable in the space. I look for ways to move something, or find a way to add a little bit of humor to the surroundings. One of my favorite compliments from a client was when a project was finished, they decided to entertain in their new surroundings. The next day they called me to say that everyone loved their home and they were glad that they finally "got their act together." No one suspected they had hired a designer, but that they put their own personal style to good use in their home. It didn't feel "designed"--it was just right for them, everyone said. I've had clients tell me that they have been asked to help their friends put their rooms together, after they saw what a good job they did in their own homes. It just seemed like they did it. I love that. I have no desire to leave my mark on someone else's place. I have my own to do that with.

above photo: angelo:HOME/iPhone

So, getting back to the

subject of food.

There's so much there to be inspired by--Even if it's

just a color.

Use it.

I also recommend eating it.

-angelo

cookie o' the month...

2012-01-10T08:43:00.000-08:00

It's been a year. The standard, "where does the time go?" really does apply. Baker Beth has given us a year of baking wonderment and tasty good times. I would have been happy with that. I didn't want to press my luck and as for more, yet I did. I'm greedy that way.

So, Baker Beth is back for more sugary goodness and this time, it's personal and it's biscotti! I loves me some biscotti. The problem? Most store bought ones suck. They just do. When you have the good stuff, the really authentic great tasting kind (see recipe below) you wonder why biscotti hasn't become the new cupcake. Maybe, just maybe it's best it doesn't. This way you and I can savor the delicate deliciousness, without all those pesky trendy biscotti boutiques popping up everywhere with more mediocre versions of the stuff. Enjoy, -angelo

P.S. Fine Cooking not only thinks it "fine"---so do it's readers. 5stars all the way, baby. Read all about it HERE.

It all started one year ago today.

Where does the time go?

For my second baking trip 'round the sun on the angelo:HOME blog, Angelo requested that I shift my focus from reinterpreting recipes to creating them. Which is a fine idea (he seems to have a lot of those), as that way, in theory, I can use said recipes beyond this site. In a book, maybe? Perhaps.

But apparently, my brain has not yet fully recovered from all the holiday hubbub, for as much as I sat and thought and thought and sat in recent days, nothing interesting was coming to mind, nothing to make me say, "Ooh! Yes! That!"

So, I decided to ease into the new year with this recipe, one that I did indeed create, one that has made many appearances in Fine Cooking publications: in the magazine, then online, then in a magazine special issue, and now in a cookbook (which is on sale, by the way).

These biscotti were inspired by my fondness for Almond Joy. I must say, if you're any kind of fan of biscotti, chocolate, coconut, almonds, butter, or brown sugar, you should give these a try. Right now, my house, I have to tell you, smells amazing.

Enjoy them with espresso. Enjoy them with milk. Enjoy them with whatever beverage you please. But do enjoy them. They're scrumptious. And I don't use that word lightly.

Happy New Year, kids!

— Beth

Coconut Chocolate Almond Biscotti
(Recipe by yours truly; appears in Fine Cooking Cookies: 200 favorite recipes for cookies, brownies, bars & more, Published by The Taunton Press, 2011)

10 1/8 oz. (2 1/4 cups) unbleached all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. table salt
4 oz. (1/2 cup) unsalted butter, softened
3/4 cup firmly packed light brown sugar
2 large eggs, at room temperature
1 tsp. pure vanilla extract
1/2 cup firmly packed sweetened shredded coconut
1 cup chopped toasted almonds
1 cup semisweet mini chocolate chips

In a medium bowl, whisk the flour, baking powder, and salt. In a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, 2 to 3 minutes. Add the eggs one at a time, mixing on medium speed after each addition until incorporated. Mix in the vanilla and then the coconut until well combined.

With the mixer on low speed, gradually add the flour mixture and mix just until combined. The dough will be sticky. With the mixer still on low, mix in the almonds and chocolate chips. Cover the bowl with plastic wrap and refrigerate for 30 minutes.

Position a rack in the center of the oven and heat the oven to 350°F. Line a large cookie sheet with parchment. Divide the dough into equal halves and place on the cookie sheet. Working on the sheet, shape each half into a loaf about 10 inches long, 3 inches wide, and 3/4 inch high. Bake until the tops are browned, cracked, and crusty, and spring back slightly when gently pressed, 30 to 35 minutes.

Cool about 30 minutes on the cookie sheet. Reduce the oven temperature to 325°F.

Transfer each loaf to a cutting board and with a sharp serrated bread knife, cut 1/2-inch slices crosswise on the diagonal. When slicing, hold the sides of the loaf near each cut to keep the slices neat. Put the slices cut side down on the cookie sheet and bake until the biscotti are dried and the cut surfaces are lightly browned, 15 to 20 minutes. Transfer the cookie sheet to a rack and let the biscotti cool completely. The biscotti may give slightly when pressed but will harden as they cool.

Beth Note: These aren't like some rock-hard biscotti you may have had. They're crunchy, but not teeth-harmingly so.

Further Beth Note: When cutting these, saw carefully and let the weight of the knife do most of the work. You want to cut through the almonds, not jam the knife into them and pull them out of the slices.

happy new year...

2012-01-09T09:05:00.000-08:00

I'm late to the party.

What else is new?

How were your Holidays? Feeling good about the New Year, even though it may be our last, according to those "life o' the party" Mayans?

I had a spectacular Season and the New Year is off to a fantastic start. I was going to write "amazing" but someone recently told me that the word "amazing" has been put on the "out list" of words by some place/body/thing that puts things on out lists. So, screw it---it WAS amazing. You know what happens when you put something on an out list? I want in.

It's silly, really.

You already know my feelings about trends in decor...who cares? If you're trying to decorate and express your own personal style in a space, a trend has absolutely nothing to do with that. Actually, designing based on a trend is a sure fire way to NOT create personal expression. Sure, being aware of what's out there is great and sometimes can be inspiring, but how many trends have you come across where you thought to yourself, "their kidding with that, right?" If it's not the appropriate fit for you, no matter how "hot" it is, it's not the way to go. I feel the same about said "out of trend" word--AMAZING.

So, speaking of *amazing* I have been in the market for a cart since moving to New York a year and a half ago. You know the kind, the ones that little old ladies use for their groceries. They're usually metal and have oversized, large wheels and pretty much scream, "I am not sexy in any way, but I certainly appreciate form and function. Also, I make a delicious soup." I want one. Mind you, carrying groceries around the city, back to my apt has actually acted as a form of aerobic exercise for me. Since I am not a gym goer and the idea holds absolutely no appeal, the bag carrying has been quite useful. Maybe I'll put out a work-out DVD: "Rock Hard Abs by Carrying Lots of Soft Cheeses."

My quest for the cart has lead me to various incarnations and quite frankly, the one I really want is usually already with it's original owner. It seems like the old, great looking, metal carts are in use and the new ones at the drug and hardware stores look, well--cheap. I saw a nice one (minus the plasticky wheels) at The Container Store, but I felt at the time it was too pricey ($79).

Then, I saw THIS from Creatures Of Comfort. Now the $79 dollar one seems like a bargain. Aside from the sea foam color (a simple gunmetal grey would suffice), I love everything else about this. Everything! The canvas bag, the wheels, the frame, AND the fact that it can be a backpack-What the What?!

A-M-A-Z-I-N-G.

Happy New Year Kids.

I hope it's filled with everything you love!

-angelo

o christmas branch...

2011-12-11T02:58:00.000-08:00

Last year, I bought a little tree for my New York apartment from the bodega around my block. It was so convenient--located directly in front of the market I shop at, I couldn't resist it's piney goodness. The guys working there are also really nice and helpful with everyone and they are happy to give you as many free clippings as you can carry. I can carry a lot. All those years of moving and carrying furniture have given me freaky upper body strength. Mind you, aesthetically it's nothing to look at, but work-horse wise--my upper torso can heave-ho some clippings and stuff. If I ever get into a scuffle with a Blue Spruce (they can be bastards), it's ON.

I decorated my table top tree last year with lights, some new and some vintage ornaments. I took in it's wonder and after enjoying it for about a week, I bid it farewell as I went off to L.A. to celebrate the Holidays with friends. I came back to a John Carpenter movie, starring my tree. Well, probably more of a David Lynch meets John Carpenter kind of film. My beautiful and noble, Noble Fir had rigor mortis. The branches and needles were so dry and stiff, that trying to remove the ornaments and lights was like being repeatedly poked by a sewing needle. The color of the tree was a pale, sickly ashen grey. It didn't look sad, it looked dead. The kind of dead that isn't fresh. Then there was the stench. The once clean and subtle scent of pine that filled my studio was now replaced with the stench of, well---death. How did the super not break into my apartment to see if I had died? OK, that was for dramatic effect, he has keys and would merely unlock the door and walk right it. No breaking in would occur, but seriously?! How? Did the smell not permeate the building? Were the residents not concerned? Every time someone brews a pot of tea I can tell you not only what it is, but where the tea leaves were harvested from. No odor goes unnoticed. That is one of the perks (luckily I live in a bldg. that seem to be filled with great cooks) of living in an old, pre-war apartment building. Nothing is air tight. Yet, my dead tree created no hubbub.

I vowed that if I was not going to spend Christmas Day in New York City this year, I would not get a tree. So, as the holiday bodegas were setting up in the city and all the beautiful and fragrant trees were being stocked, I stood firm. It was hard. I really wanted a fresh little tree. Also, these New Yorkers were taunting me. Carrying trees on their shoulders. Making joyous holiday small talk with the vendors, who untied trees to show how they would look in full bloom. C'mon people. You're killing me. Stay strong, angelo.

I was going to get a Christmas Branch! I had done one last year, back in L.A. Not only did I have the luxury of a Christmas tree, I plucked a eucalyptus branch from the yard, hung some paint chips and made myself a little DIY table topper.
Well, easier said than done. In L.A. I would just cut one from my back yard. In New York, they frown upon clipping one from the trees in Central Park. Whatever. So, I went to the flower market looking for my branch. Well, apparently I wasn't the only one with this idea. The prices were outrageous. IT'S. A. BRANCH. PEOPLE. The best price was $47 and since it was appox 35 blocks from my apartment, it was another $15 to get it delivered. What the what?! No. I will not participate in this, kind sir with the hipster moustache/beard combo. I will not. Though I am quite envious of the full growth and zero patchiness of said moustache/beard combo. I carry on.

Last night as I contemplated the artificial table top tree scenario and saw a few that were quite nice, I decided that it was not meant to be. I'd be leaving for L.A. in appox a week and I would get my fresh tree fix there. I wanted to come back to some sort of holidayness here in New York, since I'm coming back for New Year's Eve, but I have a dried magnolia wreath hanging on a floor mirror and it's doing the trick. Then it happened. Three blocks from my house, a flower shop that I sometimes visit, was closing and bringing in all their buckets of flowers and topiaries from outside into the store.

As I observed this task while walking past the store, in the window I spotted a large, black plastic bin filled with branches. I was cool and nonchalant as I entered, "We're closing, what do you want?" grumped a large, old, hunched over man with patchy stubble. This is the kind of hipster that resides in my neighborhood. "Are you selling these branches?" I said mustering an air of boredom, not to seem to eager. "Ten bucks. Pick the one you want. I'm not delivering this shit." Wiser words I had not heard all day.

And that, boys and girls is how the Christmas Branch (above left) came to be.

Happy Holidays, Kids.
-angelo

ship, ship away...

2011-12-07T03:31:00.000-08:00

Baker Beth has conceptualized, created and baked for us many inspired and tasty cookies this past year--Now, since it's the Season of giving and sharing, she imparts her wisdom on shipping your baked creations to those lucky friends and family!

Baker Beth Says:
For all I've written about cookies over the years, I haven't written much about shipping them, mostly because I hand-deliver most of the cookies that I give away--But there are some simple things you can do to get them to their destination at their cookie best. From the outside in, then.

1. Ship overnight or two-day delivery

Yes, I know: Duh. But time is not a baked good's friend. Wine, yes. Baked goods, no. And since the post office or other shippers can sometimes delay a package, the more you pony up to post it, the likelier it'll get there when it should. Also, if it doesn't, you probably warrant a refund.

2. Seal every edge of the box or shipping container

Just as time is not a baked good's friend, neither is air. Use a few extra inches of shipping tape and seal that baby up to the point where the recipient will curse you for the effort it'll take to open it.

3. Cushion, cushion, cushion, tight, tight, tight

Have you ever seen how packages are handled? The more cushion you have in the box, and the more the cookies are surrounded by that cushion so that the contents of the box don't shift, the better your chances that your cookies will arrive intact. Some folks use air-popped popcorn for packing material. That's a nice idea, as it can be tossed outside for critters at the destination. I keep a stash of packing peanuts from past shipments and use those. Most these days are biodegradable. (Really. They dissolve in water.) Fill the box so that it looks a bit too full. You should have to press down slightly to tape it shut. If you shake it and feel the contents shift, add more filler. It should ship as a solid mass.

4. Wrap, stash, and suck

Wrap cookies in waxed paper in pairs, back to back, so that they support each other. Stash them in a zip-top bag in rows. Stand them up along the bottom of the bag, like a roll of pennies. Then stash another row on top of that. Then another. Most gallon-size zip-top bags can accommodate three rows of cookies. Nestle them in next to each other snugly. Don't cram them if they won't fit, but don't leave excess space for them to move around. Then, lay the bag flat on the counter, seal the zip top almost all the way shut, and stick a drinking straw into the bag part of the way. Suck out as much air as you can, and while you're sucking, pull the straw out (yes, with your mouth) while you finish sealing the bag.

5. Bake cookies that will travel well

Not all cookies are made for travel. Delicate cookies that like to crumble are best enjoyed locally. Heartier cookies – oatmeal, sugar, any cookie with a bit of body – will travel well, assuming the steps above.

Don't be daunted. Bake and ship. Nothing heightens a holiday like tastes from our childhood homes or little bits of decadence.
And as corny as it sounds, cookies baked with love taste infinitely better than anything anyone can buy.

tonight...

2011-12-06T05:24:00.000-08:00

Join Overstock.com & Me for Holidayness!

windmill cookies & cookie o' the month...

2011-12-04T06:37:00.000-08:00

Do you remember them? I would dip them in coffee, even at the age of seven when I wasn't supposed to have coffee. Mind you it was Greek coffee and if you're ever had that, it can be as thick as mud but dangerously much tastier. I've also been known to dip them in red wine--As an adult, not when I was seven. My wine connoisseur friends are appalled, as they probably should be or I think the wine connoisseur society (WCS) raises your membership dues or something like that. I digress, Baker Beth has brilliantly brought us the December Cookie with the the beloved windmill as the inspiration. Oh Baker Beth, (like Jem--remember Jem) you truly are outrageous. Enjoy and Happy Holidays! -angelo

From Baker Beth:
December is the patron month of cookies. There are a whole lot of memories wrapped up in holiday treats. I used to love thumbprint cookies, little shortbread-like numbers rolled in ground nuts, dented and filled with half a glacé cherry. (Mom used both red and green.) They were like little jewels on the
cookie tray.

As an adult, I find glacé cherries disgusting. Such are the perils of growing up. What we loved as children doesn't always translate to our grown-up tastes.

But some things remain endearing.

Recently, Angelo mentioned that he was having almond thins for dessert. He shared a web site, so I could see them. (We like pictures of food; have you noticed?)

I replied, "Oh, almond thins! They remind me of windmill cookies. I loved windmill cookies when I was a kid."

To which he replied, "Windmill cookies are the best. BEST."

But Angelo's a fan of soft cookies, too, so for this month's cookie, I merged his love of soft cookies with his fondness for windmill cookies to create Almond Spice Drops.

They're simple to make in this hectic time of year. And the subtle spices offer a nice bit of contrast to many other holiday sweets. (Also, your kitchen will smell lovely while they're baking.) I added finely chopped toasted almonds to hearken back to the windmill cookies of my youth, but you can leave them out. Or swap in pecans. Or walnuts. Or hazelnuts, for that matter. They'd all be delicious.

Bake a little love this season. Happy holidays, kids.
— Beth

Almond Spice Drops

1 cup shortening
1 1/2 cups lightly packed brown sugar
2 eggs
3 cups all-purpose flour
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1/2 teaspoon salt
1 1/2 teaspoons baking soda
2 tablespoons milk
Chopped toasted almonds

Preheat oven to 375º F. Measure flour, cinnamon, nutmeg, cloves, salt, and baking soda into a medium bowl and whisk just to combine. In a large bowl, beat shortening for 30 seconds. Add brown sugar and beat to combine. Add eggs and mix thoroughly to combine. Add dry ingredients and mix just to combine. Add milk and mix just to combine. Add chopped almonds and mix just to combine.

Roll dough into 1-inch balls and place on parchment-lined baking sheets, 12 per sheet. Bake, one sheet at a time, for 10-12 minutes, until edges just begin to turn golden brown. Cool on sheet for two minutes then remove to wire rack to cool completely.

Yield: About 5 dozen

arrgh matey...

2011-12-03T13:50:00.000-08:00

When a fabric is called Black Pearl, I almost feel like it should be followed by--"and the Deathly Hollows." Or, you expect Johnny Depp being all piratey and such to be involved somehow. Neither of those two things are taking place.
Truth be told, it’s less pearl-like and more soft, touchable and comfy. I’ve added my beloved antique finish wooden block legs, nail head trim and a couple of accent pillows to round things out. Even though this sofa will probably not be involved in any kind of adventure-like shenanigans, it will definitely make your room feel a bit more dramatic--in a good way. -angelo

P.S. This chair goes nicely with it as well. I don't have a fancy pirate name for it. It's just called Black Paisley. The accent pillows on the above sofa match the chair (they come with the sofa) and the combo together is quite the looker, if I do say so myself. Plus, I'm a sucker for a nail head and a great set of legs.

Both from angelo:HOME & available at QVC.

easy holiday...

2011-12-03T06:23:00.000-08:00

Even the most modern home can benefit from a bit of vintage style.

Since we're in full Holiday mode, entertaining is upon us and I for one, love it.

These vintage silver trays from greenhouse design studio range from $19-$35 and can add an instant classic touch to your holiday gatherings. OR, picture a grouping of them hung on a wall! You can even mix them with other trays, vintage plates, or even baskets. I love it when wall decor can beautiful and tell a story.

So many good times, kids!

Have a great weekend. -angelo

you'd think the perfect burger would be easy...

2011-12-01T21:47:00.000-08:00

A long time ago I was a vegetarian.

For those of you that know me or have followed my culinary adventures, you know how utterly bizarre it is for me to go without meat. Yet, early in my arrival to L.A. from Chicago (the land of meat) I decided I wanted to "get leaner." At the time, I had reason. It was all vanity and not health related--I was probably carrying around an extra 25-30 pounds and figured giving up meat, eating more vegetables and working out (I actually belonged to a gym at the time, that's even more bizarre for me) would help with the extra weight. It did. I was a vegetarian for six years.

Then, one day I was driving down Sunset Blvd. and I thought--I need a cheeseburger. That was it. I pulled into In-N-Out and had a double cheeseburger with fries and a shake. Chocolate. I have never looked back and that was at least 12 years ago. I'm not even a huge In-N-Out advocate. Don't get me wrong, their burgers are fine. Their fries, well--I've had better. I like their shakes. Their employees and the cleanliness of their stores are rock star quality.

When I want a rock star burger in L.A. I go to the OINKSTER in Eagle Rock. My backups are the APPLE PAN in West L.A and PIE 'N BURGER in Pasadena.

That's why I was super excited to try SHORT ORDER at the Farmer's Market in Los Angeles. It just opened. The space looks amazing. The neighborhood offers lots to see and do AND it's from the incredible team of Nancy Silverton and Amy Pressman. Hellooooo, L.A. food legends. SUUUUPER food geekdom at it's finest. Then, I had the food. The "Old School Burger." It was tough, nodule filled and the bun was lack luster. How?! How, is this possible? The service was lovely. The place looked amazing. I kept eating thinking my mind and taste buds were not fully functioning. I could literally feel my mouth and tongue working towards a common goal: FIND THE TASTE. FIND THE TASTE. It was like a mantra. Yet, all I kept finding was tough hamburger meat, lots and lots of salt and condiments that did nothing to work with the meat.

OK, this can be remedied, right? Potato time--the "old school fries" and the "short order spuds." I ordered both. I loves me some fried potato. Hell, any kind of potato. Alas, my old nemesis "Over Salt" from my burger was back and with a vengeance. Plus, they were both cold. Again, how? I finished my burger because I was hungry and was thankful that my glass of red wine was good and nearby. I went with a friend and he was so disgusted with his burger, he couldn't even finish it. I felt awful. Was my recommendation and excitement for this place misplaced? I really wanted to like it. Then it dawned on me. Every burger joint I have ever been to and have experience a great cheeseburger, a really great, classic, not over the top fancy cheeseburger has had one thing in common---simplicity of execution. Of course great ingredients, the perfect medley of flavor enhancing (not overpowering) condiments, ideal bun to meat ratio, etc., all had a lot to do with the final outcome. BUT, the key ingredient was simplicity. The good ones either never try too hard OR they don't let you see "the try." It's like good design. It should seem like it was like that all along. This place was trying.

Oh well, I leave for NYC tomorrow morning. My ultimate, forever cheeseburger lives there. At this place, BURGER JOINT. Please forgive me for straying. -angelo

2011-12-01T11:38:00.000-08:00

My Love of Holiday Lights is Legendary.

Here's our latest angelo:HOME/Overstock Video on how to turn your milk/juice cartons into a lighting spectacular extravaganza!

Enjoy and Happy Holidays, Kids! -angelo

just in time for the new year...

2011-11-29T07:09:00.001-08:00

You know how you always say to yourself, "I need a year's supply of Swiffer products delivered to my door by Angelo!"?

Right?!

Well, your time has come.

Enter the Swiffer HD Clean Challenge and WIN Swiffer products (3 different ones to be exact) for a year AND one person gets them delivered by me, AND the chance to appear on TV. Oh, the good times--they just keep coming, kids!

It's really easy to enter. Here's the LINK.

All the rules, details and all other sort of awesomeness is there as well. As an FYI, Baxter sheds a whole dog daily and my Swiffer Sweeper is truly the best thing ever...

-angelo

cyber monday angelo:HOME bedding sale...

2011-11-28T10:10:00.001-08:00

$78!

Oh, that also includes shipping.

It's a 4PC Queen set. Reversible comforter (solid chocolate brown on the other side) a body pillow sized sham (you can fit 2 standard pillows in it) and 2 decorative pillows. The rectangular one is reversible--chocolate brown with blue buttons.

Happy Mondaying to You All!

-angelo

BTW, the throw (hanging 2nd from left on branch--pic to the right) is on SALE for under $30 & includes shipping as well!)

Carry on.

so thankful...

2011-11-24T11:33:00.000-08:00

Wishing everybody the most joyous Thanksgiving Holiday with those they love.

I'm thankful for so much in my life that I can't think of anything I'm missing---so, I'm adding these to the list!

Enjoy your Holiday, Kids! -angelo

From SMITTEN KITCHEN:
Pumpkin and Sour Cream Puddings

I told you about how I ran back to the kitchen as soon as I could? Yeah, it didn’t go so well. That would have been too happy an ending, right? I found my first pudding a little too wet and coarse and I remembered writing about silky smooth pumpkin pie a few years ago (and mocking the fussiness of adding so many steps to a simple pie, that was, until I tried it) and decided to make it again with a couple of Cooks Illustrated’s suggestions, namely pureeing the squash in a food processor and cooking some of the water of of the squash on the stove before baking. I really liked the second version better, but since I always made it the lazy way before (and without complaint), I’ll explain where you can skip extra steps. But seriously, the extra steps really amp up the dreamy pudding-ness of the whole affair, and don’t take terribly long.

Yield: 7 to 8 half-cup puddings

Pudding
1 3/4 cups (from a 15-ounce can, 415 grams) pumpkin puree (unsweetened; not pumpkin pie filling)
1/2 cup (100 grams) granulated sugar
1 teaspoon (2 grams) ground cinnamon
1/2 teaspoon (3 grams) table salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 cup (237 ml) whole milk
1/2 cup (118 ml) heavy cream
2 large eggs, lightly beaten

Topping
1 cup (227 grams) sour cream
1 tablespoon (13 grams) granulated sugar
1/4 teaspoon (1 ml) vanilla extract

Preheat oven to 350°F.

The quickest method: In a medium bowl, whisk together all of the pudding ingredients.

For creamier, silkier pudding: Combine pumpkin, sugar, salt and spices in a food processor and blend for 30 seconds. Transfer to a saucepan and heat over medium-high. Once glurping and simmering in the pot, cook for another 5 minutes, stirring frequently. The mixture will thicken and get a bit darker. Reduce heat slightly and whisk in milk and cream. Off the heat, slowly whisk in eggs.

Both methods: Divide between 7 to 8 (I had just shy of enough to make eight 1/2-cup puddings) ovenproof 6-ounce pudding cups or ramekins on a baking sheet. Bake for 35 to 40 minutes, until puddings barely jiggle when shimmied and/or a knife tip inserted into the center of puddings comes out clean. Try not to overbake.

While they bake, combine topping ingredients in a small bowl. When the puddings are cooked through, transfer to a cooling rack on the counter and leave oven on. Spoon 2 tablespoons of sour cream mixture onto first pudding and use a small offset spatula, butter knife or spoon to quickly (it will get melty fast) spread it over the top of the first pudding. Repeat with remaining puddings.

Return puddings to oven for 5 more minutes, then cool completely at room temperature, about 1 to 2 hours. Chill until ready to serve. Eat with a gingersnap.

sweet home chicago...

2011-11-14T01:42:00.000-08:00

A part of my heart will always belong to Chicago--no matter where I live.

Growing in the suburbs of Chicago, the city was always the gleaming, strong, inspiring place I gravitated towards. I'd take the train into the city as often as I possibly could afford to, just to walk the streets. When I was finally able to drive, I'd venture into the city every spare moment I had in my 1976 yellow Honda Civic Wagon. Yes, that's right--a yellow station wagon. I actually picked that car. Granted, cost had a lot to do with it (it was just under $500) but there were other choices for that price. I picked, The Wagon. Yellow. I know, Sexy. I was beating them away with a stick. It was dubbed "The Duck." The Duck was rusted (with holes) all around the base and door edges. It even had a enough rust on the driver's side floorboards, that I placed a piece of wood under my floor mats in order to not go through the hole that opened up to the street below---Fred Flintstone style. It didn't matter though. If I could scrape together the gas money, I'd be jugging down to the Big City with a big, goofy smile on my face the whole way. I think I may have been singing something off key along way as well. Good Times.

Seeing the skyline unfolding in front of me, as I got closer, gave me goosebumps everytime. It still does. I'd walk the city streets for hours. On weekends, I'd be down there from sunup to way beyond sundown. The streets heard my dreams with every step. Oh, they were big--embarrassingly big. They kept them and encouraged even bigger ones.

Chicago's architecture has always been more than first class. It defines the city beyond just aesthetics. The place is a visual feast of everything I love about my hometown. The modest strength and perseverance of the people. The amazing scope and personality of it's weather. The comfort and diversity of it's food. Every time I hear about a new restaurant, business, hotel or other new building being built or refurbished I get excited. Another awesome story is being told!

The newest one is PUBLIC. A hugely ginormous transformation for Chicago's Gold Coast famed Ambassador Hotel East. I used to walk that neighborhood all the time. I'd pass the original Ambassador and image living in such a building. Yup, a night's stay wasn't enough. I wanted to live there...actually I wanted the whole building. My goal was to open it up to be a mix use live-work space for creative types. I told you the dreams were big. Well, Ian Schrager beat me to it and turned it into an amazingly gorgeous new hotel. The classic bones are still in tact with a freshness that feels like it was always there.

I have not had the pleasure of staying here yet, but from the looks of things, Ian and his team seem to not only have created something beautifully new--but they have captured the subtle gorgeousness of Chicago. I have a feeling the city had something to do with it. Well played Chicago. Well played. Till we meet again on your streets. -angelo

cookie o' the month...

2011-11-06T10:53:00.000-08:00

Baker Beth's November Cookie O' The Month is Here! Once again, brilliance with flour, butter and sugar have found their way to a cookie. Don Corleone Would be Proud. I kiss the ring Beth. I kiss the Ring. -angelo

So, here we are. November.

In July, I had the beginning of an idea for a cookie, but it wouldn't gel. Because, I eventually realized, it was a fall cookie. Late fall. Not the vivid colors we associate with autumn but the muted palette of now.

And so I waited. Tucked the idea away and waited for November to come.

And here we are.

As you know, Angelo is my inspiration for these cookies I create.

"The Godfather" is Angelo's favorite film.

And this is my interpretation of "The Godfather" in cookie form.

I watched the movie again as research. (I own it, of course. Do you?) And there are many food references throughout. But I didn't want to simply take ingredients from the film and incorporate them into a cookie. I wanted to conjure the feel of the film, the essence of it.

I kept coming back to loyalty. How to bake a cookie that conveyed loyalty. I thought about those who ask the Don for favors and kiss his hand. And then I thought about the famous scene in "The Godfather Part II" in which Michael, now the head of the family, confronts his brother Fredo. Michael clutches Fredo's head in his hands, kisses him, hard, on the mouth, and says, "I know it was you, Fredo. You broke my heart. You broke my heart."

That moment sums up the entire saga for me, the gulf between loyalty and love.

And with that, my brain arrived at agrodolce baci. Bittersweet kisses.

These cookies are intensely flavored – dark chocolate and bourbon and espresso and toasted almonds ground fine – and a contrast in textures: the tender-yet-crumbly cookie gives way to silken ganache. The bittersweetness slightly lingers.

If I may, I suggest a languid dinner, with olives and cheese and then pasta and wine, with these for dessert, paired with espresso and a bit of bourbon to sip.

Later, pour what's left of the wine, and settle in on the couch to watch Brando and Pacino and Duvall and Keaton and Caan cast their spells.

Now that is a November evening. It wouldn't have been the same in July.

Buona sera, i miei amici.

— Beth

Bittersweet Baci
(Adapted from Dolce Italiano: Desserts from the Babbo Kitchen by Gina DePalma, Published by W. W. Norton & Company, Inc., 2007)

For the cookies:
1/2 cup whole raw almonds *
1 tablespoon granulated sugar
1 1/2 cups plus 1 tablespoon unbleached, all-purpose flour
1/3 cup less 1 tablespoon Hershey's Special Dark cocoa powder **
1 tablespoon instant espresso powder
1/4 teaspoon baking powder
1/2 teaspoon kosher salt
1 cup (two sticks, 8 ounces) unsalted butter, softened
1 cup confectioners’ (10x) sugar
2 teaspoons pure vanilla extract
1 tablespoon bourbon

1 egg white lightly beaten with 1 teaspoon water

For the ganache filling:
8 ounces high-quality bittersweet chocolate, chopped
3/4 cup heavy cream
1 tablespoon unsalted butter
2 teaspoons bourbon (optional, but recommended)

To make the cookies, preheat the oven to 325ºF. Spread the almonds in a single layer on a baking sheet, and toast them until they are fragrant, about 15 minutes. Remove the almonds from the oven and turn off the oven until you are ready to form the cookies. Allow the almonds to cool completely, then grind them in a food processor with the granulated sugar until they are finely chopped.

In a medium bowl, whisk together the flour, cocoa powder, espresso powder, baking powder and salt; set aside.

Using an electric mixer fitted with the paddle attachment, beat together the butter and confectioners’ sugar on medium speed until creamy and light, about 2 minutes, then beat in the vanilla and bourbon and scrape down the sides of the bowl. On low speed, beat in the dry ingredients, followed by the ground almonds. Remove the dough from the bowl, flatten it into a disc, wrap it in plastic and chill the dough for about an hour, or until it is firm enough to handle.

Preheat the oven to 325ºF. Line two cookies sheets with parchment paper. On a cutting board or other surface, divide the dough into 3 pieces. Work with one piece at a time, keeping the others wrapped and refrigerated. Roll each portion of dough into a small log about 3/4 inch in diameter. Cut each log into 1/2-inch lengths and roll each piece into a ball. Drop each ball into dish of egg white and swirl to coat. Remove balls with fork, allowing excess egg white to drip off. Place balls on the prepared baking sheets, spaced half an inch apart. Repeat with the remaining portions of dough.

Bake the cookies, one sheet at a time, rotating the sheet 180º halfway through the cooking time to ensure even browning, until the cookies are puffed and cracking slightly on top, approximately 12 to 15 minutes. Allow the cookies to cool for 1 or 2 minutes on the sheet, then use a spatula to gently remove them to a wire rack to cool completely.

While the cookies are cooling, make the ganache filling. Place the chopped chocolate and butter in a medium bowl. Heat the heavy cream in a saucepan until it comes to a boil, then pour it over the chocolate and butter. Allow the mixture to sit for a few moments, then whisk until smooth and glossy. Whisk in the bourbon, if desired. Allow the ganache to cool, whisking it occasionally, until it is firm enough to pipe.

To assemble the baci, pair up the cookies according to size. Turn one cookie upside down, and using a pastry bag fitted with a plain tip ***, pipe a small amount of ganache onto the flat side, then place the bottom of another cookie on the ganache to form a sandwich; the two round tops of the cookies should be facing outwards. Allow the ganache to firm up, then transfer the baci to a serving plate.

Beth Note: Gina writes, "The cookies may be stored, layered between sheets of parchment, in an airtight container kept in a cool place, for up to 3 days," but they're best eaten shortly after they're made to maintain the different textures.

Makes approximately 5 dozen single cookies or 2 1/2 dozen sandwiches.

* The original recipe calls for whole blanched almonds, but I wanted the hint of bitterness from the almond skins.

** Hershey's Special Dark is a blend of both natural and Dutch-processed cocoa powders. The original recipe calls for Dutch-processed cocoa only, but I wanted the darker color that's achieved with Special Dark.

*** A zip-top bag makes a fine stand in for a pastry bag. Tuck one corner of the bag into a glass then cuff the opening of the bag around the top of the glass to hold it open. Fill with ganache, snip off a bit of the corner of the bag, twist the top of the bag closed, and proceed with piping. Alternatively, just use a spoon to dollop a bit of the filling onto half of the cookies, then top them with their mates.

happy halloween...

2011-10-31T06:53:00.000-07:00

HAPPY HALLOWEEN KIDS! -angelo

help me-help you...

2011-10-29T15:45:00.000-07:00

You can't WIN if you don't ENTER.

Here's how it works:

Shoot a video of the room(s) in your home you want most changed ($10,000 worth) and tell me your story. Your cell phone probably has video capabilities, or your kids can shoot it on one of their moving picture capturing device thingys AND help you upload it.

Grab a neighbor, tell a random stranger to help you--Shoot the video, upload it to YouTube and then provide that link to the O.co ENTRY PAGE for a chance to WIN a makeover with me and O.co.

Details and how to enter HERE!

You have till Oct 31st., so what are you waiting for?! If you win, make the coffee. I'll bring donuts and for those of you that are fancy, doughnuts.

Good Luck!

-angelo

rug preview...

2011-10-28T18:37:00.000-07:00

From Our New angelo:HOME Rug Collection by Surya, as Introduced This Month at our HighPoint Showroom.

The new rug collection will be available early 2012. Happy Friday Kids! -angelo

cookie o' the month...

2011-10-14T23:47:00.000-07:00

Fall. How I love thee, let me count the ways:

1) As a fan of color, this time of year has some of my favorite hues going on.
Not to mention the natural light. Awesomeness.

2) When there's a crisp chill in the air and I can combine wearing shorts with a casual blazer, I'm happy. I know, the style level on my clothing choices are not what I'm known for. With anyone. I like my clothing like I do my home decor---comfortable and layered. Fall is the perfect backdrop for that.
(BTW, that is not me in the photo. A professional model was used for obvious reasons.)

3) Food. Throughout the year I have no problem enjoying all sorts of epicurean delights, but Fall signals the beginning of the kind of "stick to your ribs" meals that I love.

Those are just a few of my reasons for my Fall love. Below is one more. Baker Beth is back this month with a stellar combination (like there was any doubt) of Fall like flavors, that will have you cheering for the arrival of the Season as well. Please, do enjoy. -angelo

from Baker Beth
Oh, fall. Must you be so brief?

Fall is my favorite season. No other season even comes close.

And in this part of the world, it lasts maybe six weeks. But it feels like a whole lot less.

One day it's sunny and 80, the next day, the trees are bare and we're in the grey run-up to winter.

But at least there's fall food. Soups and stews and crisps and cobblers.

And pumpkin. And pecans.

This month's cookie was borne out of a revelation on Angelo's Facebook page.

Pumpkins and pecans are his two favorite things.

Wait. What?

I knew he liked pumpkin. Who doesn't? But a favorite thing? Nuh uh!

I had resisted a pumpkin cookie for this month. It seemed too predictable. But we love pumpkin. Pumpkins are at their peak. Why fight it?

And happily, I realized that this offering of a cookie and dip fits in perfectly with a pattern that's emerged: February? Cookie. Dip. March. April. May. June? Cookie. Dip. July. August. September. October? Cookie. Dip.

Ah, logic. My left brain is pleased.

And so, this month, I made crispy pecan wedges and – as a creamy foil and nod to Angelo's love of cheesecake, as well – a pumpkin-cream cheese dip, with bourbon, because, well, why not?

Happy fall, kids!— Beth

Pecan Crispies
(Adapted from Better Homes and Gardens)

1/2 cup shortening
1/2 cup unsalted butter, softened
2 1/2 cups packed brown sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
2 eggs
2 1/2 cups all-purpose flour
1 cup chopped pecans, toasted*

Preheat oven to 350°F. Lightly grease cookie sheets; set aside.

In a large bowl beat shortening and butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, baking soda, and salt. Beat until combined, scraping side of bowl occasionally. Beat in eggs until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour, and pecans.

Divide dough into eight equal portions (about 2/3 cup each). Place two portions on each cookie sheet in opposite corners, leaving about 7 inches between portions. Flatten portions until 1/2 inch thick.

Bake about 20 minutes or until tops are golden. (Do not underbake.) Cool on wire racks for 2 minutes. Using a knife or pizza cutter, cut each cookie round into desired number of wedges. (Beth Note: The recipe, as written, calls for 6. I prefer 8.) Transfer cookies to wire racks; cool.

* To toast nuts, preheat oven to 350°F. Spread nuts in a single layer in a shallow baking pan. Bake for 5 to 10 minutes or until nuts are fragrant, stirring once or twice; cool.

To store, layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Pumpkin Cream Cheese Dip with Bourbon
(Adapted from Country Living)

1 package (8 ounce) cream cheese, softened
1/2 cup pumpkin purée, blotted (see note, below)
1/4 cup (1/2 stick) unsalted butter, softened
2 tablespoons bourbon
1/2 teaspoon pure vanilla extract
4 cups confectioners' sugar, sifted

Blend the cream cheese, pumpkin purée, butter, bourbon, and vanilla in a large bowl using an electric mixer set at medium speed until smooth. Add the sugar and continue to beat until light and creamy – about 5 more minutes.

Beth Note: Pumpkin puree out of the can is very wet. For this recipe, I portioned it out into the middle of a triple thickness of paper towel and used the rest of the towel surface to blot it dry. Don't worry: It won't stick to the paper towel.

Further Beth Note: If you'd like to skip the bourbon in the dip, that's just fine. Use a bit of milk to thin the frosting to a dippable consistency.

Further Further Beth Note: This recipe makes a lot of dip. You may want to halve it.