Mother's Day Musings

A few quick suggestions as we think of Mother's Day.  All of these make a lovely gift: not only for mothers, but for any dear friend, any time of the year.  I so appreciate receiving a gift that has a bit of the givers heart in it.  They are the things I remember long after a celebration has past, and I'm happy to hold the memory each time I pick up a special book, or a sweet memento.  

Remember, we stand ever-ready to help you select just the right gift, and are happy to wrap them for you...

GIVING BOWLS

Our sweet Giving Bowls are one-of-a-kind and handmade.  Each bears a sentiment or phrase, and comes with a hand-printed muslin bag and story card that explains that a percentage of the profits go to animal rescue.  

FRIENDS LIKE US

Kind of a book...more than a card...Friends Like Us is a wonderfully illustrated sentimental celebration of friendship.  Revel in your similarities, notice your differences, and show her that you appreciate and enjoy all the moments you've shared, and that you thank every last one of your lucky stars for her. That you’re just so glad you’re friends.  That really says it all...

NEST CEDAR LEAF AND LAVENDER CANDLE

New from Nest!  Cedar Leaf & Lavender is the latest introduction from our favorite candle company.  Rosemary, lavender and sage are enhanced with cedar leaves and a touch of eucalyptus.  This is a clean, fresh scent that's already a favorite.  Every time you light one of these candles, the fragrance is a total joy.  Truly a great gift.

KINFOLK TABLE

Kinfolk magazine—launched to great acclaim and instant buzz in 2011—is a quarterly journal about understated, unfussy entertaining.  Now there’s The Kinfolk Table: Recipes, a cookbook from the creators of the magazine. Each of these home cooks—artisans,bloggers, chefs, writers, bakers, crafters—has provided one to three of the recipes they most love to share with others, whether they be simple breakfasts for two, one-pot dinners for six, or a perfectly composed sandwich for a solo picnic.  

Whip up these pancakes for Mother's Day breakfast + present this tasty cookbook to Mom as a gift. Remember, cleaning up the kitchen is part of the deal...

BANANA CHOCOLATE CHIP PANCAKES
Makes about a dozen 4-inch pancakes.

INGREDIENTS:

1 large egg

1 overripe banana, mashed

1/2 cup almond milk

2 tbsp fresh lemon or orange juice
1 tbsp unsalted butter, melted + cooled
1 tsp vanilla extract
1/2 cup whole wheat pastry (or oat) flour
1/2 cup almond meal
1 1/2 tbsp coconut palm sugar (brown sugar will also do)
1 tbsp flax meal
1 tsp baking powder
1 tsp ground cinnamon
1/4 cup bitter or semi-sweet chocolate chips (optional, but not really optional)

DIRECTIONS:
Whisk the egg in a medium bowl until well beaten, then whisk in the mashed banana, almond milk, lemon (or orange) juice, melted butter, and vanilla, and mix until well combined.

Whisk the flour, almond meal, sugar, flax meal, baking powder and cinnamon together in a large bowl. Stir the banana mixture into the flour mixture just until combined. Allow the batter to sit at room temperature for 8-10 minutes, then stir in the chocolate chips (if using).

Heat a large pan over medium-low heat. Brush the pan with butter and pour about 1/4 cup of the batter onto it. You may be able to fit 3-4 cakes on a large pan, but don’t overcrowd it, or you’ll bring down the cooking temperature. Cook for 3-4 minutes or until the edges are set and the surface is bubbly. Flip the pancake with a spatula and cook for another two minutes. Transfer to a plate and repeat with additional butter and remaining batter.  Serve hot with maple syrup.  

*****

I myself have been blessed with an amazing mother.  She is friend, sounding board, hero and champion always, all days.  

Cheers to our Moms!

A New Favorite...

 

Well hello there, Clever Girls!  Allow me to share our popular "favorite thing" with you all.  As the cold rain beats down outside the store, I find myself drawn to our new Kantha throws.  The colors are so happy and cheerful, I thought you would love to see them.

These artisan-made quilts will brighten any bedroom, and make a perfect summer blanket. They straddle the line between the new boho-chic look, or an almost classic French textile.  Sort of modern, country French.   I love them--just look at theses colors!

"Kantha" refers to the type of stitch used in the craft of embroidery--the kantha stitch gives the quilts their general wavy, textured quality.  It's a technique that has literally been around for centuries. 

Wouldn't this just make your room?  Makes you want to dive right into bed?  Simply by adding this terrific pop of color, the whole aesthetic is changed.  I find them quite energizing...

I'm quite sure your assorted cats and dogs would find this most appealing as well...

And look how pretty a table becomes when this beautiful throw is the foundation.  How wonderful would a Mother's Day brunch be around this?  Mimosas for everyone!  Look at a detailed photo of the hand-stitching that is the signature of a kantha.

Truly, theses are so lovely.  Beautiful, handmade, and rich with history, our throws traveled the globe to find their way here to Clever Girl.Remember, no two are ever the same.  Visit our collection in person, or see them {HERE} on the web site.

Easter Blessings...

A most joyful Easter to you all...

Let's Get Sauced...

Repeat after me--say this slowly three times: Boozy Bacon Sauce, Boozy Bacon Sauce, Boozy Bacon Sauce.  Now.  How do you feel?  Primed with anticipation no doubt.  

Well, it's here at last: the latest and greatest offering from our favorite people over at Stonewall Kitchen.  It's thick, it's rich and it's zesty.  Bits of real bacon, onion and spices get friendly with a dash or two of smooth bourbon in this bottle.  Slather it on beef kabobs, pour it on racks of ribs or serve it on the side as a dip.  Kick up your burgers, highlight a hot dog or sauce your smoothie (not really!).  Here's a yummy plan for pork...

Boozy Bacon BBQ Pulled Pork
Serves 4

Ingredients:
1 pound pork tenderloin
2 Tablespoons olive oil
3/4 cup Stonewall Kitchen Boozy Bacon Barbecue Sauce
Salt and pepper
4 Kaiser rolls
Coleslaw, optional

Directions:
Preheat oven to 325 degrees F. Line a rimmed baking sheet with foil.
Trim silver skin and fat from pork tenderloin. Season with salt and pepper.
Heat oil in a large heavy bottom skillet over medium-high heat. Add pork and brown on all sides. Transfer to prepared baking sheet.
Apply Boozy Bacon Barbecue Sauce with a basting brush. Fold foil over pork and pinch top and ends to seal well.
Bake 45-60 minutes until very tender. Pull pork into shreds with two forks. Add additional sauce and season with salt and pepper. Serve on buns with coleslaw.

Clever Girl Quick Tip: If you're short on time, grab a rotisserie chicken at the grocery store, shred it up and sauce it up with this.  Quick.  Easy.  Tasty!

Click HERE for all the yummy details.

The Envelope Please...

Are you ready for the Oscars? Have you picked your favorites yet? Ready to watch the red carpet, and see who wore what?  Sunday is the big day...

I must confess, I've only seen one nominated movie this year, (The Grand Budapest Hotel) but I still love watching the awards. All of the Academy buzz has got us thinking and talking movies lately, and we thought we'd share some of the Clever Girl's favorite movies with you in celebration of this week.

Here are are three recommendations from each of us: Movies we love-for better or worse-that you might want to check out for yourselves.  And if you have something we would enjoy, let us know--we're always looking for a good movie to try...

Linda Recommends...

Rosanne Recommends...

Katie Recommends...

Sally Recommends...

Lynn Recommends...

Kathy Recommends...

Jinny Recommends...

If you're ever stumped for a movie to match your mood, try these two web sites for some ideas...tell them what you like or are in the mood for, and they will give you some suggestions.

• AGoodMovietoWatch.com
• YourNextFilm.com

P.S. FACEBOOK ALERT! 

There is a great gift-with-purchase offer on the Clever Girl Facebook page right now...be sure to "Like" us on Facebook so you don't miss out on these specials!  Click HERE to check it out.

"G" is for Groundhog...

As a true blizzard swirls outside my window this morning, I'm crossing my fingers that Monday shall bring happy news from a furry Groundhog in Punxsutawney, Pennsylvania. Yes, it's Groundhog Day, everybody!

 This quirky little tradition, involves the weather and a rodent, and was forever immortalized in the movie, Groundhog Day, staring Bill Murray.  (It's running all day today on the AMC channel, by the way...)



What you may not know is that the movie was actually filmed in nearby Woodstock, Illinois! I had no idea about this!!!  The town is devoted to celebrating all things Groundhog.

"Woodstock Willie" is available for photos, there's Groundhog Bowling at Wayne's Lanes, a trivia contest and even a walking tour!  You can stay at the Royal Victorian Manor Bed & Breakfast which was featured as the “Cherry Street Inn” in the movie; and there's even a Groundhog Hotline (815- 334-2620) if you need updates.  I don't know about you, but next year I'm heading there for the big day... 

Here's something else I didn't know: Brian Doyle-Murray, who plays the gravelly-voiced Groundhog Day official, is Bill Murray’s older brother!

So, whatever the outcome; shadow or not, Groundhog Day is quite the fun little February diversion to observe when the wind is howling and the snow is a-flying.  Thank you Mr. Groundhog...

Please note:
As a service to readers of the Clever Girl Chronicle, we offer two important links below.

Should you be interested in acquiring your own weather forecasting mammal (AKA, a Groundhog) my internet searching reveals that they seem to sell for between $400-$700. Decidedly not the cheapest weather forecasting method available.  
Click HERE for an example.

Before you and your family take on one of these fuzzy companions, I strongly suggest that you read this short, yet helpful article on Groundhogs as pets.  I found it most insightful. Especially Section 5, entitled Special Dietary Needs. Click HERE.

Soup for the Super Bowl...

Good Morning!  Can you believe another week has flown by?  It's the Super Bowl on Sunday, and we'll all be tuning in for the game, and, of course, the commercials.  

I was perusing one of my favorite cookbooks and this struck me as a good game-day recipe to try. Best Ever Beer Cheese Soup sounds like a good Super Bowl idea, right? Add a crusty loaf of warm bread, and I think we'll be all set. If I keep it on low heat in my giant Le Creuset pot on the stove, everyone can help themselves.

 The New Midwestern Table is quite a cookbook; and if you like to "read" them as well as cook from them, this is defiantly one to check out.  Author Amy Thielen weaves great backgrounds and history into every recipe in this book.  

Best-Ever Beer Cheese Soup

Ingredients
8 tablespoons (1 stick) salted butter
1 to 1 1/2 large carrots, diced (about 3/4 cup)
3/4 cup small-diced piquillo peppers, or 1/2 large red bell pepper, diced
Fine sea salt and freshly ground black pepper
3/4 cup all-purpose flour
4 cups chicken stock, low-sodium store-bought or homemade
One 12-ounce bottle beer, preferably a mild-flavored blond or pale ale
1 1/2 cups half-and-half
12 ounces aged yellow cheddar (aged at least 2 years), grated
1/2 tablespoon Worcestershire sauce
Dash hot sauce
1/8 teaspoon grated nutmeg
2 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
Mustard oil or extra-virgin olive oil, for garnish
Fresh goat cheese, for garnish
Fresh thyme leaves, for garnish

Directions
In a large stockpot, melt the butter over medium heat. Add the carrots, peppers and 1/2 teaspoon salt and cook, stirring, until the vegetables are soft, about 5 minutes. Add the flour and cook, stirring, until well incorporated, about 5 minutes more.

Add the chicken stock, beer and half-and-half and cook, whisking often, at a very slow simmer over medium-low heat for 15 minutes.

Add the cheddar to the soup by the handful, whisking each batch until smooth. Add the Worcestershire, hot sauce, 1/2 teaspoon black pepper, the nutmeg, mustard and lemon juice, and stir to combine.

Puree the soup in batches in a blender (holding a thick towel over the lid to prevent overflow) until very smooth.

Just before serving, reheat the soup until steaming and taste for seasoning, adding salt as necessary. Ladle the soup into bowls and garnish each bowl with a swirl of mustard oil, a dollop of goat cheese and a sprinkle of thyme.

May the best team win on Sunday!!!

P.S. Here are two quick links for you:

Click this link to see a short video about cookbook author Amy Thielen from Midwest Living Magazine...

http://www.midwestliving.com/videos/v/99974696/on-the-road-a-winter-s-table-amy-thielen.htm

And please check out the book on our website here:
The New Midwestern Table

Time to Read....

Winter Greetings, Clever Girls!
By now, hopefully, you've packed away all your Christmas decorations for another year, and are settling into the winter routine.  Certainly we are not enduring a season like last year, but the dreary days are definitely here.  The silver lining is this affords us some time to be cozy with cups of tea, stacks of books and a snoozing cat or two, as happy diversions.

I was grateful to receive many lovely books this holiday, and have delved into them with gusto.  A vintage copy of The New Yorker Early Works of Humor has been fabulous, as has War Dogs: Tales of Canine Heroism, History, and Love.  The Art of Eating, by M.F.K. Fisher, a collection of essays that are often more autobiographical or historical than anecdotal musings on food preparation and consumption by one of America's best known food writers.  Did you receive a tome you are loving right now?  Please share in the comments section if it's something you think your fellow Clever Girls should know about.

Downton Abby has started again, and I really look forward to Sunday evenings with the Crawley family.  So much action and drama all with a stiff, British, upper lip, and always while wearing the most perfect attire.  Case in point: Just look at what's coming up on this Sunday's installment (1-25).  As Edith's access to Marigold slips away, news about Gregson arrives. An unwell Thomas returns, Mary meets her match, and police suspicions narrow. Can you stand it!?!  
We have a book at the shop called, A Year in the Life of Downton Abbey;  and it's full of photography and brimming with traditional British recipes for each calendar month, such as Eton mess and sloe gin.  This beautiful book takes us on a fascinating journey through a year in the life of Downton Abbey. I highly recommend it!  Speaking of all things British, be on the lookout for a new series, called, Wolf Hall, coming soon.

A belated Happy New Year to you all...

Holiday Open House Treats...

Recently, we had our annual Christmas Open House at Clever Girl; and everybody had a splendid time.  The band was playing, the cocktails were flowing and the shop was buzzing with the Christmas spirit.  I discovered something that night: I discovered that our customers love caramelized bacon!  

I should have known this would be a hit, because anytime people discover this crunchy, sweet, spicy treat, they go a little bit nuts...  And, wouldn't you know that it's a recipe from Ina Garten?  

Here's what it looks like--and trust me, it disappears quickly, so make PLENTY.  Once you get going, it's easy to keep making batch after batch.  Wiz it up in the food processor (or a mini-prep works just fine, too, if you have one of those.)

Lay out your bacon on a rack and pop that onto a lined baking sheet.  (Hint: Don't let any topping land on the bottom of your pan, it may smoke if you do.)  Pop it in the oven and prepare for the stampede that is guaranteed to follow.

What's so nice about this caramelized bacon is that it's so versatile; great for tailgating, or with martinis at a cocktail party.  Top a burger with this and you'll hear the angels singing softly in the background.  Oh, and be prepared, while it's baking, a pack of dogs may spontaneously appear at your doorstep.

Caramelized Bacon

Gather the goods.  Here's what you need:

½ cup light brown sugar, lightly packed
½ cup chopped or whole pecans
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/8 teaspoon ground cayenne pepper
2 tablespoons pure maple syrup
½ pound thick-sliced applewood-smoked bacon 

Directions:
Preheat the oven to 375 degrees F. Line a sheet pan with aluminum foil (for easy cleaning) and place a wire baking rack on top.

Combine the brown sugar and pecans in a food processor and process until the pecans are finely ground. Add the salt, black pepper and cayenne pepper and pulse to combine. Add the maple syrup and pulse again to moisten the crumbs.

Cut each bacon slice in half crosswise and line up the pieces on the baking rack without touching. With a small spoon, evenly spread the pecan mixture on top of each piece of bacon, using all of the mixture. Bake for 25 to 30 minutes, until the topping is very browned but not burnt. If it's underbaked, the bacon won't crisp as it cools.

While it's hot, transfer the bacon to a plate lined with paper towels and set aside to cool. Serve at room temperature. (The caramelized bacon can be made early in the day and stored at room temperature.)

Recipe from Barefoot Contessa Foolproof: Recipes You Can Trust.

The other item everyone was quite taken with was the cranberry cocktail skewers.  Truly, these couldn't be any easier to make.  We served them with our favorite mix from Stonewall Kitchen (that we conveniently sell both at the store and online, click here) 

These little beauties require only two ingredients and the result is an absolutely stunning little morsel of sweet-tart deliciousness.

Sugared Cranberries

Gather the goods.  Here's what you need:

2 cups sugar, divided
1 (12-ounce) bag fresh cranberries

Directions:

Combine ½ cup sugar and ½ cup water in a medium saucepan over medium heat, stirring until sugar is dissolved, about 2-3 minutes. Stir in cranberries until well coated. Using a slotted spoon, transfer to wire rack; let dry for at least 1 hour.
Working in batches, roll cranberries in remaining 1½ cups sugar until well coated; let dry for at least 1 hour.

Really, this is so simple.  Store them air tight, and skewer them up as needed.  They look lovely in a bowl, and some people like to serve them as a little nibble on their own.

Gathering with family and friends is such a wonderful part of the season.  Opening your home to others is such a special  gift.   I wish you all a Merry Christmas!