blog news

(lots!) more photo vomit coming soon

Back by request......my where-to-eat page! 

Updated with all our favorite places to go--most in Utah, a few in California, and some places we will HAVE to drive all the way back to Canada for. 

Check it out HERE, and watch for updates!


Happy August! Where did July go?
I'm excited to announce two new desktop calendars for the month--both can be downloaded

insta-canada

a few phone snaps of our road trip into Canada. 



notes:

-the Montana/Canada border where we crossed was literally a barb wire fence.

-photos taken near Canmore, Banff, Lake Louise and the many windy roads in between.

-Canmore was my favorite town.

-It was chilly. But beautiful. But really, chilly.



the end.

Graduation Day

Last time I attended a graduation, it was that of my husband. A little over 25 years ago. Last week I attended another graduation. My son Mitch graduated and I can't believe he's now free!!!! Free from studying late at night, early in the morning, catching trains, missing trains, going all day without his lunch, storming through the doors starving and too hungry to speak till he's eaten, blurry eyes, computer screens, experiments and assignments. All now over.

He didn't have much time to register for the graduation as he only received his results the week before. Boy they don't muck about.  A good thing I guess. And his results? Too amazing. His major project and two final subjects all received High Distinctions. I nearly fell off my chair - when he finally told me.

 As I recall he knew his results the night before, but only mentioned them to me next morning. This followed on to the rest of the family in his own good time - no rush. He's too humble that boy. But then again, he's probably got the right idea. Feeling relieved it was all over and pleased that he passed, what's the point in bragging. But I'm mother, and I can't help it. I'm just so proud and I can't contain myself.  My Mitch was one of the few to receive a Bachelor of Mechanical Engineering with Honours. Wow!!!!

What an achievement son!!

As for the road ahead, well that I'm dreading. You see I get on really well with my son and he's become quite a handy boy around the place. I wouldn't say I rely on him, but he certainly pulls his weight and helps his mother with chores and fixing things and just being there to talk to when something comes up.

I've become very used to having him around and the thought of him not being around anymore is a little hard to bear. It's going to hurt a lot more than I will lead on of course. I'll put on a brave, smiling face and send him off into the world, probably across the other side of the country.  I look up from my computer and see him in the corner of the lounge room on his computer and all is well.  But the day will come when I look up and he won't be there. Sooner than I expect. My eyes are already welling at the mere thought. And my heart will really ache. I think for the first time in my life I get how my Dad felt when I married.  It meant I was leaving home for ever and in his world, everything changed.  I wish I could call him. I wish I could see him. Hug him. Tell him I now understand.

I treasure every moment you're home Mitch.  I understand you have to go. I just don't want to think about it. Congratulations on a well-deserved, marvellous achievement.  You earned it.

A small gift to remember this special day!

insta-montana

more photo vomit here. a little instagram action of montana. 

oooohhhhhh montana how I love your open roads, big sky, puffy clouds, old buildings, ghost towns, thunderstorms, clear lakes, and cutest cousins.


notes:
-images near simms, fairfield, choteau, dupuyer, avon, and georgetown lake, montana.
-Granite Ghost Town was a huge hit with the kids (and myself)
-next time you are camping, have

photo vomit

I have about one bazillion photos to go through.

One. Bazillion. 

And I can't decide which ones to post and how/when/what order to do so. 

We saw blue green lakes/raging waterfalls/wild animals/wildflowers/meadows. 

We hiked/drove/and drove/and drove/camped/roamed/fished/explored.
Utah/Idaho/Montana/cross the border/Alberta/British Columbia/and back again.

So that's when I just photo vomit

Really Fudgy Brownies

"I talk to him when I'm lonesome like; and I'm sure he understands. When he looks at me so attentively, and gently licks my hands; then he rubs his nose on my tailored clothes, but I never say naught thereat. For the good Lord knows I can buy more clothes, but never a friend like that.  "

~W. Dayton Wedgefarth

 

These brownies are amazing. I don't think I've ever eaten such a fudgy brownie. They are really a cross between fudge and a brownie, seriously. So if that's your thing, this recipe is for you. They are super easy too, mix it all in one pot, and you're done. What more can you ask for in a recipe?

First melt the butter and some unsweetened chocolate, then add everything else, all in one pot!

I made them for my chocolate loving friend who was watching our dog while we went on a quick overnight trip to Hood River, Oregon. I made them Monday night, that's 4 days ago and they are still as fudgy and delicious as the day they were made.

Add everything and mix together, this recipe is super easy

About once a year we take a trip to the Fruit Loop in Hood River, Oregon. It's a fun place to take a trip. Lots of small farms to visit, wineries and the beautiful Colombia River. We stayed at a hotel in a room that had a gorgeous river view and balcony.

Ready for the oven. A foil sling makes for easy removal and clean up

But that's not even the most exciting part about our trip.

Have you ever seen such a fudgy brownie? 

We went to the Hood River County Fair. It was fun, but wow, it was hot outside.

The view of the Columbia River from our room

Then we stopped at one of our favorite farms, Cody Orchards.

Lavender Valley, Hood River, Oregon, this place is so picturesque, we love stopping here for lavender plants, and lotions, and really all things lavender.

The girl there was holding an adorable little black terrier. I asked, "is that your dog?" She replied, "no, actually I'm waiting for animal services to come and get her, she was running along the road."

Lavender Valley, Hood River Oregon

I asked if I could hold her, and it was over. I was in love. She laid on my shoulder like we were long lost friends. The girl behind the counter urged us to take her home. She said she actually volunteers at the animal services and mentioned that she sees this all the time. The dog seemed unkept, not fixed, no tags, and looked as if she had even given birth to a litter of puppies at her young age.

We didn't need to be talked into it. It seemed right, it felt right. This dog is pure unconditional love. A girl who works at the animal services is telling us the dog is abandoned and needs a home. I mean it was perfect. The terrier is the same size as our dog, and the same age. It was so right. We got her home and our dog Lucien, LOVES her. He is a different dog around her. No longer neurotic, he's perfectly behaved and happy. They play like toddlers. It was the best thing that ever happened to us!

Lucien is our boy on the left, Coco is our new friend, the black terrier

UNTIL, the next day I wanted to be sure no one was searching for her. I'd be devastated if someone took my dog and never reported him missing, so I felt like I had to be sure she was unwanted. I called the local animal services. When I described her, and they told me details about her back to me, my heart dropped. Her family was looking for her,  I started to cry uncontrollably. Turns out they had only had her for a week and a half. Before that she was an abandoned dog. They love her as much as we do and she showed them all of that unconditional love she showed us. It's like she knows if she's abandoned, it's o.k. I'll just show someone some much love. I'll lay my head on their shoulder and they'll take me home. With an attitude like that, I think this dog will always have a home.

All this time we thought we were helping her, when she has really been the one to help and teach us what love can do.

She's still with us, waiting to find out when she and her family can reunite. We're still holding out hope that somehow, she can stay with us. But if she can't, her memory will remain. And now we've learned, we need to find our dog another good friend.

Edited to add** I am so happy to announce, the dogs previous family very generously let us keep the dog! We are of course, overjoyed!

Vintage Lenox plate, available at my Etsy Shop, House of Lucien


Never miss a post! Like The Alchemist on Facebook!  

 

 

 

Really Fudgy Brownies

Recipe adapted from these Salted Fudge Brownies from Food and Wine

Ingredients

1 1/2 sticks (170 g.) unsalted or salted butter - I used salted plus included the  1/2 tsp. salt below and the salt content was perfect

2 ounces (57 g.) unsweetened chocolate, finely chopped

1/4 cup plus 2 tablespoons  (38 g.) unsweetened cocoa

1 cup (200 g.)  white sugar

1 cup (180 g.) brown sugar, packed

3 large eggs

1 1/2 teaspoons pure vanilla extract

1 cup (150 g.) all-purpose flour

1/2 teaspoon sea salt

Directions

Preheat the oven to 350 degrees Fahrenheit, 180 degrees Celsius, Gas Mark 4.

Line a 9 inch pan with heavy duty foil to hang over the edges, if it isn't long enough on each side, line it on the opposite side as well to create a sling. Spray with nonstick spray or butter the foil, set aside.

In a large pan over medium heat, melt the butter and the unsweetened chocolate together until melted. Whisk in both sugars, and mix until blended, then add the vanilla, salt and eggs, and whisk again well. Add the flour and cocoa and stir until incorporated, the batter will be thick. Pour the batter in the prepared pan.

Bake in the center of the oven for 35-40 minutes, until the edges are set, but the center is still a bit soft, and a toothpick inserted in the center comes out coated with a little bit of batter. Don't over bake.

Let them cool to room temperature for an hour, then refrigerate them until they are just firm about another hour. Lift the brownies from the foil and peel off the foil. Serve them at room temperature.

They will keep (and remain fudgy) (wrapped well in plastic or in an air tight container) for at least 4 days.

Avocado Cucumber Soup

I owe you a story... and oh, is it a long one. 

I just have this one problem.  I've been so hot lately I just can't think.  

It's blazing outside and I'm totally blaming my slowness and total lack of concentration on this blasted heat. Yep, I blame the heat for my exhaustion that leaves me little to no energy to do anything but lay on the couch, drink Coconut La Croix and watch Real Housewives reruns.  It's simply not my fault.  

I've found a way to jumpstart my brain and while I try to pull my thoughts together on the wedding cake roller coaster saga, I decided to share what is to thank for pulling me through. 

Chilled avocado cucumber soup.  Ah, I feel refreshed just talking about it.  I've only wanted the coldest of foods lately and while three popsicles and another Coconut La Croix  is soothing, it doesn't quite leave me full. 

Enter this chilled soup.  For the first 25 years of my life, I wouldn't touch cold soup with a ten foot poll.  It just seemed so wrong to me.  If I'm slurping up a bowl of soup, I could only imagine a yummy chowder in the dead of winter.  I happened to try a tomato gazpacho that someone brought to work during another exhaustingly hot summer and I was hooked.  It was filling and refreshing all at the same time. 

I could eat little else besides avocados for the rest of my life and be happy so when I saw this recipe in my favorite cookbook, I had to give it a go.  

Try it.  I promise it will cool you to the core. 

From my little kitchen to yours... Enjoy. 

Avocado Cucumber Soup

Recipe Notes

*This recipe requires advance preparation... at least three hours.  There seem to be two sizes of avocados.  Big and small.  If using smaller avocados, use 3 to four to get lots of creamy avocado flavor.  Taste the soup after it is well blended.  You might need to add a bit more salt and blend if you're a big salter (I'm a big salter if you were wondering so I added a 1/2 teaspoon more).  This soup freezes really well.  Freeze in an airtight container and when ready to eat, thaw in the refrigerator overnight.  

Ingredients

1 1/2 cups chicken broth

2 large cucumbers, peeled and chopped (about 2 1/2 cups)

2 large avocados, pitted, peeled and chopped

1 medium sweet white onion, chopped (about 1 1/2 cups)

1/2 cup fresh lime juice

1 cup loosely packed fresh cilantro leaves, plus additional for garnish

1 fresh jalapeno, seeded and coarsely chopped

1/2 teaspoon ground cumin

1/2 teaspoon coarse salt

plain nonfat greek yogurt or sour cream, for garnish

Step by Step

Puree the ingredients except yogurt in a blender until smooth.  Refrigerate for at least 3 hours or up to 1 day.  For best flavor, make the day before.  Add a dollop of yogurt (or sour cream) and a little bit of minced cilantro for garnish. 

Serves 6. 

Call me cupcake turns THREE!

Den här dagen, för tre år sedan, startade jag Call me cupcake. Jag hade inte direkt någon avsikt att göra något seriöst av det hela, utan gjorde det som en kul grej. För att jag tyckte att det var roligt helt enkelt, och för att jag behövde något att göra. Bara sådär helt plötsligt började jag baka, och ganska snabbt fick jag ändå känslan av att det här vill jag göra för alltid och för evigt. Det var ett bra val, och jag känner fortfarande att jag inte vill göra något annat än just detta (och mer därtill naturligtvis). Och jag vill säga TACK till er fina bloggläsare som besöker bloggen, kommenterar och bakar recepten. Tack!
Även om uppdateringarna varit.. hmm.. oregelbundna den senaste tiden så kan jag lova att jag inte precis varit ledig (inte ens på min riktiga semester). Ibland klagar jag på att jag alltid har så mycket att göra, men när jag väl sitter där i soffan och verkligen inte har något att göra blir jag snabbt uttråkad och tänker, när jag ändå är hemma kan jag ju lika gärna baka en tårta.. eller två. Fungerar ni också så?



In English:
On this day, three years ago, I started Call me cupcake. It all started with very little intention to actually make something "serious" of it. I simply LOVE baking and obviously a lot of other people do too (and looking at foodie pics of course!). I'm just so glad I started this blog. Best decision ever!

Anyway, I want to thank you. Thank you for coming here and reading, just browsing or commenting. It means so much to me! You're the best and I can't thank you enough. Ok, getting kind of sentimental here..

Even though I haven't blogged for quite some time I can guarantee I haven't been on holiday (even on my actual holiday, of course). First I made the White Sangria pictured below and thought I could make a blogpost about it, but it just never happened. Then the blogbirthday came and there just had to be cake! Of course there has to be cake on a birthday! Last year I made an announcement and celebrated with cake. Anyway, I just really really wanted to share some pictures with you after all this time so I will update soon with the cake recipe!



Cherry vanilla cake with swiss meringue buttercream









White Sangria








Cherry trifles
The best thing about these trifles is that they're so versatile and simple to make! These only take 10 minutes to make and they're so delicious! You could make them with any type of fruit or berry, custard, chocolate, nuts, hey, I even thought of making them with vanilla pudding! And if you're like me you probably have lots of cake scraps in the freezer that you don't know what to use for. This is the perfect recipe for that!




Read on for recipe!
Klicka nedanför för recept!




Körsbärstårta med vaniljsmörkräm
Receptet kommer från min bok Lomelinos tårtor, fast med vissa ändringar


Körsbärsbottnar
100 g rumsvarmt smör
4 dl strösocker
2 1/2 dl mjölk
1/2 tsk vaniljpulver eller 1/2 vaniljstång
5 dl vetemjöl
1 tsk bakpulver
2 stora äggvitor
2 msk kirschlikör
En handfull körsbär
ev. rosa pastafärg

1. Värm ugnen till 175°.
2. Smörj och mjöla två små formar, cirka 15 cm i diameter.
3. Vispa smör och socker ljust och pösigt, i 3–4 minuter. Tillsätt mjölk och vaniljpulver eller skär ett snitt i vaniljstången och skrapa ner fröna. Vispa till en jämn smet. Ställ åt sidan.
4. Mät upp mjöl och bakpulver i en skål och blanda det med smörblandningen. Tillsätt äggvitorna och vispa i ytterligare 2 minuter. Vispa i kirsch. Dela upp smeten i två skålar och färga den eventuellt i två olika rosa nyanser.
5. Häll smeten i de två formarna. Tryck ned några urkärnade och halverade körsbär i den ena formen (eller båda om du vill).
6. Grädda bottnarna samtidigt i ugnen i cirka 25-30 minuter. Kontrollera med en tandpetare så att bottnen är färdiggräddad innan du tar ut den.



Marängsmörkräm med vanilj

4 stora äggvitor
2 1/3 dl strösocker (200 g)
250 g rumsvarmt osaltat smör
2 tsk vaniljextrakt
ev. rosa pastafärg
Färska körsbär

1. Häll äggvitor och socker i en värmetålig skål. Placera den över ett vattenbad i en kastrull med sjudande vatten. Vispa hela tiden med en handvisp, tills blandningen är cirka 65° eller tills sockerkristallerna har smält.
2. Ta bort skålen från värmen. Fortsätt att vispa med elvisp eller med en köksassistent tills blandningen är vit och fluffig, som en marängsmet. Vispa tills smeten har svalnat, vilket kan ta upp till 10 minuter.
3. Tillsätt smöret, en liten bit i taget. När allt smör är tillsatt, vispa i 3–5 minuter. Oroa dig inte om smörkrämen skär sig – det är lätt fixat! Är den för kall, sätt skålen över ett vattenbad i några sekunder och vispa igen. Är den för varm, låt skålen stå i kylen en stund och vispa sedan.
4. Tillsätt vaniljextrakt och vispa till en jämn frosting. Reservera eventuellt några matskedar vit smörkräm för att spritsa ovanpå tårtan.
5. Tillsätt lite rosa pastafärg om du önskar färg på smörkrämen.


Sätta ihop tårtan

1. Dela båda bottnarna på mitten till fyra tunnare bottnar.
2. Lägg den första bottnen på ett tårtfat eller en tårtbricka. Bred ut ett jämnt lager smörkräm över bottnen. Upprepa tills du har använt tre av bottnarna. Lägg den sista bottnen överst med den skurna sidan ner.
3. Bred ut ett tunt lager frosting över hela tårtan. Låt den stå i kylen i cirka 20 minuter eller tills lagret har stelnat något.
5. Dekorera med färska körsbär.


In English:
Cherry cake with vanilla SMBC
Recipe is adapted from my book Lomelinos tårtor


Cherry cake
100 g softened butter
4 dl sugar
2 1/2 dl milk
1/2 tsp vanilla powder or 1/2 vanilla bean
5 dl all purpose flour
1 tsp baking powder
2 large egg whites
2 tbsp kirsch liqueur
Handful of fresh cherries
Pink food coloring

1. Heat oven to 175° (350F).
2. Butter and flour two 15 cm/6 inch baking pans.
3. Beat butter and sugar until pale and fluffy, about 3-4 minutes. Add milk and vanilla powder (or scrape out the seeds in the vanilla bean). Mix until smooth. Set aside.
4. Measure flour and baking powder in a bowl and mix it with the butter mixture. Add the egg whites and mix for 2 minutes. Add kirsch and mix until smooth. Divide the cake batter evenly between two bowls and dye with pink food coloring into two different pink shades.
5. Pour the batter into the two prepared pans. Add some pitted and sliced cherries to one of the cakes (or both if you want to).
6. Bake the cakes for about 25-30 minutes, or until a toothpick comes out clean.


Vanilla SMBC
4 large egg whites
2 1/3 dl sugar (200 g)
250 g butter, at room temp.
2 tsp vanilla extract
Pink food coloring

Fresh cherries

1. Pour egg whites and sugar in a clean and heat proof bowl. Put the bowl in a double boiler, the water should be simmering.
2. Whisk the sugar and eggs constantly so they don't curdle. The mixture should be about 65 degrees celsius, about 140-150 degrees F. If you don't have a thermometer, just rub some mixture between your fingers. If the sugar has melted, it is ready.
3. Remove from heat, whip until white, fluffy and cool. This step can take up to 10 minutes.
4. Start adding the butter, very slowly. Don't worry if the mixture looks curdled and soupy, it's easy to fix! If the buttercream is too cold, just put the bowl in a double boiler again for a few seconds and whip again. If it's too hot, just put it in the fridge for a few minutes and whip.
5. Add vanilla and food coloring to the buttercream and whip until smooth.

outstanding in my field

somewhere in canada......



we have a lot of catching up to do.....

see you soon!

grilled guacamole

I LOVE guacamole. I could eat it every day (and often do). 

It pairs well with so many things, and it's perfectly easy to throw together. 

I also love putting veggies on the grill, and in the summer it's just about the only way I cook vegetables--brush with olive oil and grill. easy easy. 

So when I pulled out my guac ingredients when I was already prepping to grill some fish......I just

Week-End With The Solo Man

Weekend before last, I spent a beautiful day in the country on a magnificent thoroughbred horse stud enjoying a lovely ladies high tea.  Weekend just gone? Hmm. Well read on and you choose which week-end you'd prefer.

I knew going out to the 'still-setting-up-of-the-house' in Goondiwindi had some challenges. No water, no sewerage, no power, no gas. "Why can't we just have it easy for once"? I plea. "Think of all the fun you'd miss out on if you simply walked into a house ready to go" Hubby cheerily replies. I say nothing.

A Country Reflection

The weekend almost over and the tasks we set out to do now complete, Hubby dashes off to see the farm manager before we head home. Strapping on my camera, thongs and wearing simply a T-shirt I go walk-about with the sun streaming warmly on my back.  Half an hour later I hear the quad bike start up and I see Hubby tear up the drive to the little house. He calls for me. Thinking it's time to go home, I wave and start walking back when he rides up to me and says "hop on and I'll take you to see the lagoon". I make the mistake of hoping on.

One minute into the ride and I'm freezing. With no flannie or jumper, no proper shoes I get off to open a gate and ask "how far is the lagoon"? "Well do you want to see it or not?"  I say nothing.

We reach the lagoon after sidetracking when he sees some cows and wants to check them out. Our place in Gundy is not easy to muster as there are so many trees on the place, except for the cultivation areas.  Hurrah made it in one piece; take a few pics and head back - is what I'm guessing.

If you look closely you can see pelicans stretching across the middle of the sky

I check out all the pelicans on the lagoon. We call it Pelican Pie Lagoon. Aptly named. Next minute the quad starts up and as I'm racing back, Hubby tells me he's trying out a new route. Oh great. When I see what's ahead, it's more like 'oh ****'!!

Before me lies an endless sea of grassy water, apparently water that's spilled over from the lagoon and spread across the land for what seems like kilometres. Turns out it was kilometres!  And deep!
After knocking out branches from shrubs and thumping over loose logs we lunge into the sea with a thud. The tyres become three-quarters submerged in the water and my 'Solo Man' decides to 'kayak' on regardless.

At this stage my friends I've forgotten that I was feeling cold and needed my flannie. As I hung on for dear life I prayed that we please make it to dry land.  After getting over my inital fear, I take a good look around me. You wouldn't read about it. Who does this? Am I lucky or what? I'm on safari and I didn't even ask for it!!  This is risky, scary and way out of my comfort zone - but fun.

I manage to turn the camera on with one hand and take a few snaps as we bumpily wade through the grassy sea.  I'm sure the pics don't do the scene justice; but here's a little view anyhow.

Just before we reach the end of the sea, there's a fence that's been pushed half way down ahead of us. Oh no - how can the quad go over that - I don't want to turn back!! My "Solo Man", half hops off the quad with one leg holding down the fence, one leg leaning onto the seat and with his hand, gently accelerates the bloody thing over the fence and then dives back onto the seat. I was in too much stress to take a pic of that moment - you'll just have to take my word for it.

Phew - out of it thank goodness!

Thank god that's over. I enjoy seeing our the Numinbah steers who still recognise Solo Man and despite a little coaxing, eventually come over to say hello. I forgot to mention on the ride to say hello, we had one last obstacle. I managed to duck my head up just the once and take a quick pic of the long tall dried out grass that scratched the hell out of my arms as we flew through the entire paddock to get to the cows.

Hello Cows - what I've been through just to say hi to you guys!!

 Would you believe that by the time we got back, instead of freezing my tail off, I actually felt hot!! - despite being somewhat wet! I guess that's what an unpredictable adventure can do. Life with Hubby ain't a bunch of roses that's for sure; more like an armful of scratches, a sore,wet bottom and mud flying up onto of my glasses. As I sit here recollecting it all and smiling, I guess that must be a good thing.

Sunset in Gundy

dear summer,

I really really,

really really really,

REALLY.

reaaaalllllly......

love you.



that's all.

love,

me.

Cucumber Ribbon Salad and A Thousand Cranes Party

Every single one of us can do things that no one else can do -

Can love things that no one else can love...We are like violins,

We can be used for doorstops, or we can make music.

-Barbara Sher

This is a salad I've been making for years. I love it's simplicity. Now that it's summer, there's nothing more refreshing on a hot day than a cucumber. Today is the first day this summer that I've made the salad. It reminds me of a party I had for a few Japanese friends of mine who were getting married. This salad was one of the dishes served. We had a Thousand Cranes Party.

This dish is so easy, here are the dressing ingredients. All in all, less than 5! And takes about 5 minutes to make.

The story of a Thousand Origami Cranes is a Japanese legend that promises that anyone who folds a thousand origami cranes will be granted a wish by a crane, such as long life or recovery from illness or injury.

The crane in Japan is one of the mystical or holy creatures (others include the dragon and the tortoise), and is said to live for a thousand years.

It is traditional to take the thousand origami cranes and string them up, and hang them at your wedding. Or not just a wedding, one could hang them in your room, even. It's good luck. And it also signifies world peace. It's a prayer in paper form.

You need a mandoline slicer to get the cucumbers really thin.

I read stories of brides folding origami cranes months before their wedding, and mothers of brides helping fold them. Some are given to the bride as gifts.

I knew when I read about this tradition, I wanted my party for my friends to have a Thousand Cranes theme. First I needed some origami cranes to hang. I read about this about a week before the party, so first I consulted Etsy and Ebay to purchase some.

No luck. No one could get them to us fast enough. So my friend Cindy and I started folding origami cranes. How in the heck did we do that, you ask? We consulted U Tube of course! We found a great tutorial on how to make them. Still not super easy, and not the fastest thing to make for a couple of gringos who have never folded origami anything in their life.

Here's our cranes we made hanging in my dining room, with some paper lanterns and streamers.

All in all, we had hundreds of cranes, not a thousand. No matter, it's the thought that counts, right?

We made some bigger cranes to hold our place cards.

I was even able to find crane chopstick holders

The couple was so delighted. They took home our cranes to hang in their new baby's room. We were so relieved they liked them, and were proud the cranes we folded were worthy.

All in all it was such a great and fun party! I love learning traditions from other cultures. 

In the hot weather I like to make cucumber water. Just add sliced cucumbers to ice water and let sit a half hour or so for the flavors to blend. When I drink it I feel as if I'm at the spa waiting for a facial.

Personal Size Princess House Water Pitcher available at my Etsy Shop, House of Lucien.

 

Never miss a post! Like The Alchemist on Facebook!

Cucumber Ribbon Salad

Make this salad right before eating, if let sit too long it will get soggy.

Recipe Adapted from  Epicurious

Ingredients

1/4 cup (59 ml) seasoned rice vinegar

1-2 teaspoon sugar

1 teaspoon soy sauce

1/2 -1 teaspoon Asian sesame oil

 2 English cucumbers (1 1/4 lb total)

Sesame Seeds (optional)

Directions

Add all dressing ingredients  (everything except the cucumbers and sesame seeds) in a medium bowl and whisk till blended. Set aside. Slice the cucumbers thin on a mandoline slicer (or another type of slicer, I used this one from Kuhn Rikon, it works well and I bought it at Marshals for maybe 10 bucks, I also have a fancier one, but if you don't own one I think it's work it.) into  1/8 inch thick ribbons. Toss Cucumbers with dressing and top with sesame seeds (if using) and eat immediately.

* edited to add* If you don't have a mandoline, or if you want the salad to last longer and not get soggy, I've been told that just slicing the cucumbers (so they're not so thin) into 1/2 inch slices, will prevent them from getting soggy so fast. If you do that, I'd let the salad sit 30 minutes or so to absorb the flavors.

If you let the dressing sit too long it will get soggy, (longer than about 20 minutes.)