Chris Duffy of the so-called “Grimm design collective” designed this table around Little Red Cap. Web searches reveal nearly nothing about such a collective, but Duffy’s website features a number of other amusing tables.
New Kitchen Shelving April 22, 2012
I love my apartment. In a city like San Francisco, where the rental market has higher stakes than a professional poker game, you are often forced to settle for a place that has only few of the characteristics you want. Our apartment is nearly the perfect: great location, a parking space, great light, high ceilings, spacious living space, and an office/guest room. The one blemish on all this perfection is the kitchen. It’s small and not terribly user-friendly. If you are a gal like me who loves to cook, it’s a problem.
What you see above is what we have to the left of the kitchen entrance. What you see below are the Ikea butcher-block carts we’d placed to the right of the the entryway to give a bit more counter space and a bit of storage.
The problem is it just hasn’t been enough storage. I tried attaching hooks to the carts, I added some bins, but it always looked messy and things were hard to get to.
Yesterday, my genius of a husband built me shelving and a pot rack to add to the carts. The result is organization bliss. Ahhh!
Now, I do believe my apartment in just about perfect.
Cut Off October 9, 2011
I am not allowed to buy new furniture for a very long time. Seriously, I am cut off.
Since moving into our new place I’ve been splurging a bit too much. Our last new item arrived this week and now I forcing myself to abstain from all future purchases. However, I do want to share the latest acquisition.
We’d been searching high and low for a hutch to store our plates in since the small kitchen does not allow for storing them there. It turns out attractive hutches are really hard to come by. I looked everywhere. Then last weekend we took a little drive to Santa Rosa and stopped into a cute little shop called Cokas Diko. They specialize in “wine country” furniture, though I am not entirely sure what that means. What I do know is that they had a gorgeous sideboard made from reclaimed wood. We loved it, but it wasn’t hutch.
After spending far to long pondering every piece in the store we came back to the sideboard. Casey pointed out that, if we stacked the vintage milk crates I’d toted cross country on the sideboard, we could easily make it work for storing our dinnerware. I liked this plan and so we purchased the sideboard.
It happily and beautifully accommodates our plates and even allows our printer to perch unobtrusively. It’s good that I love since it is the last piece of furniture I am allowed to buy, ever. Seriously.
Tomato Bliss August 28, 2011
My mother and I have always shared a passion for August tomatoes. Those fresh-off-the-vine orbs of succulent red yumminess. A farm fresh tomato, at it’s peak of ripeness, simply tastes like summer.
Now that I’ve moved San Francisco I am haunted by guilt. I have discovered tomato nirvana and my mother is not here to share them with me. Of course, I am not allowing this guilt to stop me from indulging in tomato gluttony. Yesterday I made my pilgrimage to the farmers’ market and picked up seven pounds of gorgeous Early Girly tomatoes.
When I returned from the market yesterday I de-stemmed and halved my tomatoes. I covered large baking trays with parchment and covered them with tomato halves. Then I brushed on a little olive oil and a sprinkle of kosher salt. They went into a 200 degree oven for about 7 hours. I read about this method in Molly Wizenberg’s A Homemade Life and have been obsessively roasting tomatoes ever since.
This morning it was time to take those roasted tomatoes and make soup.
Sandee’s Roasted Tomato Soup
- 1 large sweet vidalia onion chopped
- 1 tablespoon butter
- 2 tablespoons olive oil
- 7 pounds Early Girl tomatoes, slow-roasted
- 3 cloves of garlic chopped
- 1 box organic vegetable broth
- 1 large can of whole tomatoes (I used Trader Joe’s)
- 2 tablespoons of red wine vinegar
Melt butter and warm olive oil together in a large soup pot over medium-low heat. Add onions and let caramelize slowly. I kept mine on the stove for an hour. Then add garlic and raise heat slightly to soften garlic.
Add roasted tomatoes, vegetable broth, and canned tomatoes. Bring to a boil and then reduce to a simmer. Add red wine vinegar and adjust salt.
Let simmer for an hour and then remove from heat. Puree in batches. Adjust seasoning and serve.
I firmly believe that grilled cheese sandwiches must be served with tomato soup. At the market we also grabbed some delicious Toma from Point Reyes Cheese Company. We’ll be grilling that on sourdough bread for lunch. Sorry, Mom!