New Product Alert - Gourmet Matzo Ball Soup September 08 2017
Just in time for the coming Jewish Holidays, I am happy to welcome The Surprisingly Delicious Matzo Ball Soup Kit from The Matzo Project to our marketplace. If you’ve tried their Matzo Crackers you know this isn’t going to be your typical Matzo Ball Soup. The geniuses over at The Matzo Project have once again succeeded at turning something that could taste like cardboard into something gourmet!
This Matzo Ball Soup Kit has almost everything you’ll need to make the matzo balls and the broth. You just need 4 tablespoons of oil (slightly more or less if you are interested in making sinkers or floaters), 2 eggs and water. There are three easy steps to follow on the back of the box and it really is that simple. The mix is vegetarian, low fat, and contains no MSG, Trans Fats or anything artificial. It doesn’t get much better than that, unless it is grandma’s homemade matzo ball soup. The signature Grandma from The Matzo Project is pictured on the box sitting atop of a bowl of her delicious soup.
My family likes to have Matzo Ball Soup every Friday night. I made the switch a few weeks ago to this mix without telling them. They were all smiles when they tried it and I am sure your family will be too. Order some now for your holiday meal and I guarantee you will not be disappointed.
Farmers Market Finds July 21 2017
This week began my ‘summer vacation’ on the beautiful island of Block Island. The island is full of beautiful beaches but I am beginning to discover there is a lot more that makes it a special place. While the island is small, about 8 miles by 4 miles, there is a lot to do.
This week I was really excited to visit the Farmer’s Market. It is held twice a week but on Wednesdays it is outside of the Spring House Hotel. The hotel restaurant did not disappoint on our dinner there earlier in the week stating they are a farm to table restaurant with an ocean view! The garden out back is pretty impressive so I had high expectations for the market. The produce at the market was top-notch and I came home with some Swiss Chard, Zucchini and Radishes. Follow our Instagram feed to find out what happens to those. I was surprised by the number of local artisans who set up shop at the market selling everything from baked goods to jewelry to clothes & Block Island Coasters. There were also musicians playing making the market an event for the entire family.
I hope I will visit the market again before heading back to New York. In the mean time, I am also excited to see what other hidden gems there are lurking around the island.
Purim Celebration March 10 2017
This Saturday night marks the beginning of the Jewish Holiday of Purim. This is one of the more festive holidays and is enjoyed by all ages. Children dress up in costumes similar to Halloween and there are often carnivals to celebrate the holiday. One big tradition of Purim is to give Mishloach Manot or Purim Baskets. Traditionally these consist of at least two different food items that are given to family and friends. Historically this was to insure everyone had enough to eat during the feasting portion of the holiday. These days it just adds to the celebration.
I am sure you already have your baskets set for this year but we do have a lot of great Kosher products in our marketplace that would be perfect for next year! I prefer to do homemade items and my kitchen has been busy this week with lots of baking to get ready for the holiday. Today we packed up our Purim Baskets and will deliver them to friends this weekend.This year, along with a hand decorated card by my 2-year-old, we included Grandma Terry’s Hamantaschen, Oatmeal Raisin Cookies and Rococo Chocolates Bee Bars. I am sure our friends will not be disappointed when they open their baskets of goodies.
New Year, New Resolutions January 06 2017
Welcome to 2017! With a new year, comes new resolutions. Last year I resolved to be more organized. I’ve gotten better at putting everything in the proper place, but there is still plenty of room for growth in the area of organization. In 2017, I’ve decided to set more concrete goals for myself. I’m going to tell you about them so you can hold me accountable and also cheer me on as I achieve them.
- IMPROVE THE BLOG I’ve been planning to move this blog to a different platform. I dream of a platform where you can sign up to follow the blog and have this wonderful information delivered to your inbox instead of visiting the site to see if there is anything newsworthy happening. I’ll be sure to let you know how to sign up when that happens.
- HIRE AN EMPLOYEE OR AN INTERN Starting my own business has been amazing and I love all aspects of it. Unfortunately, there just isn’t enough time in a day for me to complete everything I want to. I’m ready to see Julie’s Beet reach the next level and to do that I’m going to need some assistance. If you know someone interested in the food/e-commerce world please send them my way. Just a few hours a week would be helpful.
- BE HAPPY! This one isn’t quite as measurable as the first two but you can still help. When you see me out and about remind me to put my smile back on. Being happy is really important for your health and nothing beats a positive outlook on life!
I’m looking forward to see what 2017 brings and I’ll hope you’ll join me for the adventure and the journey.
Sneak Peak - New Year's Eve Menu December 30 2016
I am busy getting ready for our annual New Year’s Eve Celebration. I’ve decided to give you a sneak peak at this year’s menu. How many products from our marketplace can you spot?
I may add a few other surprise items to keep it interesting. For those of you attending… come hungry!
Happy New Year!
Devilled Eggs with La Boîte Izak N. 37 & Rick’s Picks Hotties
Caviar with traditional condiments(egg white, egg yolk, chives, red onion, crème fraiche)
Smoked Fish from Barney Green Grass with lemon wedges, toast points and crackers
Cheese Plate with Paul and Pippa Don Manchego and Tomato Bravo Biscuits
Baked Brie in Puff Pastry with Gus & Grey Jam
Simple Pizzas with Due Cellucci Tomato Sauce( cheese, mushroom & truffle oil)
Tiny But Mighty Microwave Popcorn
Rococo Chocolates Dipped Pretzels and Strawberries
Banana Chocolate Chip Cupcake Menorah
Happy Holidays December 23 2016
Wow! It feels good to sit down. The past three weeks have been super busy finishing everything before the holidays begin. I hope you found something perfect for everyone on your list. I’m coming to the end of my list, crossing off a few small items here and there. The rest will just have to wait until next year. I hope over the next week you have plans to spend time with family and friends. We read a lot of Curious George at my house and in the story, Curious George and the Big City, George and his friend, the man with the yellow hat, get separated while shopping in New York City. At the end of the story they are reunited and they hold tight to each other’s hands because ‘The best part of the holidays is spending them with friends.’ I totally agree!
Cheers! Berry Pomp Punch Recipe December 16 2016
We’re just over 1 week away from Christmas and Hanukkah. While I’m looking forward to celebrating those holidays with family and friends, I am actually focused more on New Year’s Eve. We have a tradition of hosting the New Year’s Eve festivities at our home. The tradition has changed a bit over the past 2 years now that I have two small children. The party that used to last until 2am and beyond now begins at 6pm and everyone is gone by 10pm. It is great for my other friends with children and serves as the warm-up for those who have bigger and better plans afterward.
Each year my husband and his friend spend hours if not days and weeks trying to decide what will make the perfect punch. There used to be 2 punches that no-one drank but last year I limited them to one and it seemed to work out. We had guests drink every drop of that punch. This year I am going to make a suggestion by placing this recipe from P & T for Berry Pomp Punch out on the counter. It is the perfect punch for all of your upcoming holiday celebrations.
P&T Berry Pomp Punch
Makes 4-8 servings
2 bags P&T Berry Pomp Tea
350 mL Vodka
200 mL Fresh Lemon Juice
400 mL Cloudy Apple Juice
400 mL ginger beer
Orange Slices for Garnish
-Infuse P&T Berry Pomp Tea in vodka overnight
-Strain vodka into punch bowl
-Mix all ingredients together and serve with ice and orange slices
The Best Meal for a Crowd December 09 2016
It is amazing how fast time flies between Thanksgiving and New Years. We have just over three weeks left to make the most of 2016! I don’t know about you but I have a lot of family get togethers between now and the end of the year. I always want to make sure everyone is well fed, but also want to enjoy their company. This recipe for vegetable lasagna is always a hit. The best part is it can be made ahead and just heated on the day. Serve with a salad and some fresh bread for a quick and easy meal.
What are your go-to recipes for a crowd? I am always looking for new ideas on how to keep a hungry crowd happy.
Vegetable Lasagna with Due Cellucci Tomato Sauce
Makes 6-8 Servings
1 package(9 oz) lasagna noodles, oven ready
2 each green zucchini
2 each yellow squash
1 medium eggplant
1 – 10oz bag frozen spinach
16 oz ricotta cheese
8 oz shredded mozzarella
1 piece fresh mozzarella(about ½ pound)
1 –jar Due Cellucci Tomato Sauce
- Slice zucchini, yellow squash & eggplant into ½ inch slices. Lay in a single layer on a baking sheet and drizzle with olive oil, salt & pepper. Bake in a 350°F oven for 20-30 minutes, until cooked through.
- Defrost bag of spinach and ring out extra water. Mix all the spinach with the ricotta cheese.
- Slice the fresh mozzarella into ½ inch pieces.
- Now you are ready to build the lasagna
- Layer 1 – Due Cellucci Tomato Sauce (generously coat the bottom of the baking dish(9x13 pan approximately)
- Layer 2- lasagna noodles(break into pieces so they don’t overlap)
- Layer 3 – single layer of zucchini & yellow squash
- Layer 4- more Due Cellucci Tomato Sauce
- Layer 5- noodles
- Layer 6 – Eggplant
- Layer 7 – fresh mozzarella
- Layer 8 – Due Cellucci Tomato Sauce
- Layer 9 – ricotta & spinach
- Layer 10 – noodles
- Layer 11 – Due Cellucci Tomato Sauce
- Layer 12 – shredded mozzarella
- Once the lasagna is assembled, cover with tin foil and bake in 350 degree F oven for 1 hour, take foil off for the last 10-15 minutes to make the cheese golden brown.
- If you’re making ahead. Let cool before placing in the refrigerator. Reheat in a 350°F uncovered for 20-30 minutes until heated through.
The Perfect Gift November 25 2016
I hope you had a great Thanksgiving. The turkey has digested and we’re getting ready for the traditional Friday-after-Thanksgiving Family Football game. I would be lying to say I’m not 100% focused on the game; I’ve got a few other things on my mind.
Tis the season for gift giving and I spend a lot of time pondering what will be a good gift for each person on my list. The list becomes pretty long when you have 15 nephews and nieces! Here are some tips on how to select the perfect gift for everyone on your list.
- Give a piece of You – Even if you aren’t crafty, you can still give a unique gift that represents yourself. Do you love to cook? Give a cookbook. Do you love the movies? A gift of popcorn would be appropriate.
- Find a common ground – Giving a gift is tough when you don’t know the person well, so focus on what you do know. I know my cousin’s husband really likes to grill and I love to cook too. A gift of these spices from La Boîte are going to make the perfect gift. Do you both love dessert? Then you cannot go wrong with our chocolate selection.
- Resist the urge to give something you’d like – This one is tricky given tip #2 but ultimately the gift is for someone else, not yourself. Make sure you’re thinking about them when selecting the gift and keep that other one for yourself and a rainy day.
At the end of the day, be sure to give. Multiple studies support that you feel better after giving a gift compared with receiving one.
If you are in New York in December, be sure to stop by our showroom. We’re opening our doors the first three Fridays to help you find that perfect gift.
2016 Holiday Gift Guide November 18 2016
Is thought of getting something for everyone on your list freaking you out? We've got you covered. Here is our gift guide for this year. If you are shopping on a budget be sure to check out the gifts in each price range featured under the gifts tab.
If you are in the New York City area, we'll be opening our showroom from noon - 4pm the first three Fridays in December. Mark your calendars so you can swing by and take advantage of some amazing in store deals.
GIFTS FOR HIM
D.a.T. Ketchup($8) – This Ketchup from our friends in Louisiana has just the right amount of heat to take things up a notch!
La Boîte Bloody Mary Spice Master Collection($60) – If he loves football and Sundays, he is sure to love this collection of spices. The set of four spice blends is intended for four types of liquor and comes with recipes for each drink.
Bloody Mary Gift Set($88) - All the fixings to take that Bloody Mary to the next level. These spices and condiments are also perfect for jazzing up your chilli at the next tailgate!
GIFTS FOR HER
Cacao Prieto Chocolate Bark($12) – Made with 72% Single Origin Dark Chocolate from the Dominican Republic may even be considered good for you! The better part is that it tastes great and each bar comes with a beautifully designed post card.
FIVE Holiday Extra Virgin Olive Oil($49) - One of my favorite seasonal products that can be used year-round. This stunning red bottle looks amazing in any kitchen. It is the perfect gift even if you don't cook because it will make you look like you do!
Best Breakfast(from $60) – Every woman enjoys breakfast in bed. Surprise her with this selection of goods making the start of the day, the best part of the day. Includes Bee Local Honey, Paul + Pippa Biscuits, Gus & Grey Jam and Lucy’s Granola. The large version also has even more breakfast goodies, including P & T Tea Bags.
GIFTS FOR THE KIDS
Tiny But Mighty Popcorn($8) – Available in butter and kettle corn flavor, popcorn is the perfect treat for any little one. In just 2-4 minutes they’ll have a treat they are sure to enjoy!
Rococo Chocolates Bee Bars ($4) – These bars are the perfect size for tiny hands. Your kids are sure to love the sweet flavors like Milk Chocolate Honeycomb Crunch and White Chocolate Raspberry Fizz. For the kid in all of us we have great dark chocolate flavors like Basil & Persian Lime and Chilli Pepper.
Thanksgiving Recipes! November 04 2016
Halloween is over and it is finally time to look ahead to Thanksgiving. It is definitely one of my favorite holidays because it is all about family, friends and eating!
Here are some great recipes for your Thanksgiving meal using some of the products from our marketplace.
Roasted Chicken with Jacobsen Kosher Salt, just in case a Turkey won’t fit in your NYC oven
Honey Glazed Carrots with Bee Local Cherrywood Smoked Honey
Place orders by Thursday November 17th for guaranteed delivery before Thanksgiving.
Good Bye Summer! September 02 2016
There is just something about being at the beach that relaxes me. Maybe it is the sound of the waves crashing on the beach or the feeling of the sand in my toes? Perhaps it is knowing that after my kids play at the beach all morning they’ll take the best naps ever? Or that since we have a grill my husband will be cooking dinner? I’m not sure what it is exactly but my family and I just returned from the most relaxing week on Block Island. We went to the beach every day and some days twice.
When I return from a relaxing week like last week, I always welcome the hustle and bustle of New York City to get me back to reality. I’m a bit less relaxed as I see the possibility of checking things off my To-Do List but I always have a better perspective than before a week away. I enjoy going back to all of our usual spots and just being home. My children love rediscovering their toys and they still take naps (thank goodness!). My husband still helps with dinner and we find a few minutes each day to unwind together.
This weekend marks the unofficial end of summer. My family and I are off for one last getaway before we get into the rhythm of the school year. It is sure to be another great weekend, hopefully as relaxing as the rest of them. Enjoy the last weekend of fun in the sun. Let me know where your adventures take you and if you find any good food gems!
Getaway Weekend to the Country August 12 2016
It was a very cold February night when we were out to celebrate the birthday of my husband and our good friend, @la_boite, that we first discussed taking our families away together. We just wanted to get out of the city and on that frigid night were really looking forward to the summer. It took a little time to plan the perfect getaway but we set a date and settled on a cute house in Washingtonville, New York. This past weekend we packed up both families (including the kids ages 5 months, 1 year and 2-2 year olds) and set off on our adventure.
Even though Washingtonville is only about a 90-minute drive from New York City, it definitely felt like we were in the country! The weekend was planned with equal time ‘sight-seeing’ and relaxing. We needed something to keep the kids and adults entertained. We started out with a delicious lunch at The Hop in Beacon, New York. This place was recommended by almost everyone we spoke with about the area. After our lunch I can see why. It had a great relaxed vibe and the food was delicious. I had a fried egg on polenta with Swiss Chard and too many tater tots. After lunch we headed to the Dia:Beacon, another recommendation by many. This museum is in an old factory and the building is just as spectacular as the art inside of it. The next stop was our house in Washingtonville, our home base for the weekend.
The house was set back in the woods and we frequently saw a family of deer as we were coming up the drive. One BIG perk of country living is having a yard and a grill. We put both to good use. We went to Blooming Hill Farm where @la_boite got a box full of goodies from the farmer’s market and treated us to delicious meals the entire trip. The rest of our weekend included an adventure to the Storm King Art Center, an outdoor sculpture park. We also went to Circleville Town Park for a swim in their lake and a perfect picnic. We finished the weekend off with a trip to Ochs Orchard, visiting their animals and bringing home some delicious peaches and tomatoes.
It was a fantastic weekend away and I hope we will do it again next summer. I always love getting away and exploring new places. It is especially nice to do it with good friends. I know the kids had a good time because the morning after we got home, my son asked where his friends were.
Delicious Passover Foods April 22 2016
Tonight marks the beginning of the Jewish Holiday of Passover. This holiday celebrates the exodus from Egypt of the Jewish people and incorporates the story of Moses, Pharoh and the ten plagues. As with most holidays, there are a lot of special foods for Passover. Unfortunately for this holiday, there are a lot of foods to avoid. That doesn’t mean you cannot have something delicious during the holiday.
I’ve taken some of the products from the marketplace to make these holiday staples even better.
Matzoh Pizza is a favorite at my house. This year, we’ll be using Due Cellucci Traditional Tomato Sauce to top our Matzoh. Just spread the sauce over a piece of Matzoh and cover with your favorite toppings. Then finish with shredded mozzarella cheese. Put under the broiler in your oven for about 5-7 minutes until the cheese is melted.
Chocolate Toffee Matzoh is one of my favorite Passover desserts. When you have to cut out leavened foods, there isn’t much to feed a sweet tooth but this always does the trick. Cover a baking pan with aluminum foil and place a single layer of Matzoh on the foil. Next heat one cup butter or margarine with 1 cup brown sugar. Stir constantly until the mixture comes to a boil. Pour over the arranged Matzoh. Place in a 350°F oven until the toffee topping is bubbling. Immediately sprinkle with one bag of chocolate chips. To make this even better we chopped up some Rococo Chocolates Dark Chocolate Sea Salt Artisan Bars and used them instead of Chocolate Chips. As the chocolate melts, spread it to cover the toffee layer. Cool in the refrigerator for 10 minutes, if you leave it too long it will become difficult to cut. Cut and enjoy.
If you are celebrating Passover, I hope you have a wonderful holiday filled with family, friends and delicious food!
Cooking with Kids April 08 2016
One of my fondest memories growing up is cooking with my family. Whether it was baking with my grandmothers, grilling with my grandfather (he set a timer so we would have a perfectly cooked steak with perfect grill marks) or making dinner with my parents, I always enjoyed being around food and creating something from a recipe. As a parent now, I love cooking with my son and introducing him to new foods.
It is my son’s second birthday on Saturday. He had few requests for his party but high on his list were a chocolate cake and chocolate muffins. We made the cake and muffins yesterday. I have been cooking with children for years but am still amazed at how they manage to make a mess in the kitchen. We had a great time baking and hopefully he likes the finished product once it is decorated with lots of frosting. For the chocolate cake I used this recipe for chocolate cupcakes and baked it in a large cake pan for about an hour. Here is the recipe for the chocolate muffins.
Chocolate Chip Birthday Muffins
Makes 12 Muffins
2 cups All Purpose Flour
1 cup White Sugar
¾ cups chocolate chips (we used Rococo Chocolates Milk Chocolate Sea Salt Bar)
½ cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon vanilla extract
1 cup plain yogurt
½ cup milk
½ cup vegetable oi
¼ cup chocolate chips (we used Rococo Chocolates Milk Chocolate Sea Salt Bar)
-Preheat oven to 400°F. Grease 12 muffin cups or line with paper liners
-Combine flour, sugar, ¾ cup chocolate chips, cocoa powder and baking soda in a large bowl. In another bowl, whisk egg, yogurt, milk, and vegetable oil until smooth. Pour into chocolate mixture and stir until batter is just blended.
-Fill the prepared muffin cups ¾ full and sprinkle with remaining chocolate chips.
-Bake in preheated oven until a toothpick inserted in the center comes out clean, about 20 minutes. Cool in the pan for 10 minutes before moving to a wire rack to cool completely.
These eggs are EGG-STRA Special March 25 2016
With Easter this weekend, I’ve got one thing on my mind… EGGS! Specifically I’ve been daydreaming about our Hazelnut Praline Quails Egg Crate and Superior Sea Gull “Fleur de Sel’ Salted Caramel Egg Crate. These delicious eggs were created by Rococo Chocolates for the Easter Holiday but became so popular they are now part of their selection available year round. One bite and you’ll agree we cannot limit the enjoyment of these eggs to this time of the year. You’ll find them in our marketplace year round as well!
These eggs are so realistic you’ll need to remind your friends they are the chocolate ones, not the ones you boil! A creamy hazelnut praline center is coated with milk chocolate and wrapped with a candy shell. The shell is painted to look identical to a real quail egg. The packaging in the crate makes the perfect gift!
These eggs are filled with a delicious and gooey Sea Salt Caramel. With just the right amount of salt added to the sweetness it is hard not to eat the entire crate. These Sea Gull eggs make the perfect gift for anyone living near the coast. They will be enjoyed by adults and children alike!
I hope everyone celebrating Easter has their share of delicious chocolate eggs and the hardboiled ones as well!
Sending Mishloach Manot March 18 2016
With Purim less than one week away, I am frantically trying to decide what to include in the Mishloach Manot I will be giving to friends. The gift of MIsloach Manot is one of my favorite Purim traditions. The idea is to give the gift of food (at least 2 types) to family and friends so they will have enough food for the Purim feast. It is also said to increase love and friendship among the Jewish People.
Our Gourmet Kosher Gift Set is the perfect go-to Mishloach Manot for procrastinators. It includes Rick’s Picks K.O.(Kosher Organic) Pickle Spears. These pickles are the perfect straight out of the jar and are even better when paired with your favorite sandwich. Cacao Prieto Chocolate Bark is so delicious. I love the apricot pistachio and the art work is a postcard so beautiful. This is part of a gift that keeps on giving. Tiny But Mighty Heirloom Microwave Popcorn will make a treat for many in just 3-4 minutes. Use the Jacobson Salt Co. Kosher Salt in your cooking or put a bit on your table to finish your dishes. All of these products are certified Kosher but so delicious it doesn't even matter!
Our products are also always available on their own. Have some fun and put together your own unique collection. We would be happy to put together a personalized set and ship them off to your family and friends. Order by Tuesday March 22nd for Purim delivery.
Here’s our favorite recipe for Hamantaschen. Another great item to include in your basket.
No matter how you celebrate… Happy Purim!
Celebrate Ghana Independence Day with EssieSpice March 04 2016
This Sunday, March 6th is Independence Day in Ghana. In honor of the celebration, we’re excited to spread the word about EssieSpice. While the sauces are made in New Jersey the inspiration and recipes for the sauces come from Essie’s family and traditions based in Africa.
EssieSpice is the creation of Spice Mixologist Essie Bartels. Essie began cooking with her mother as a little girl making recipes that were passed down through the generations. Every jar of EssieSpice is a tribute to Africa, the land of Essie’s birth and the place of her culinary inspiration. Each jar contains an Adinkra symbol, a visual symbol created by the Akan people of Ghana representing various concepts.
Essie’s heritage really shines through in every jar of EssieSpice. From the sweetness of the TamarindOH! to the spice of the Mango-Chili Medley, there is something in the collection for everyone. Essie created these sauces to add a bunch of flavor with little effort to your cooking. We know they will soon become a staple in your pantry.
If you are lucky enough to be in Ghana this weekend, you can visit the EssieSpice Pop Up at Café Kwae. Details below.
We won’t be able to make the trip but will be transporting ourselves through cooking with Essie’s delicious sauces. Shop the collection here.
It's a Boy! February 26 2016
This is what I have been telling my family and friends since I welcomed my second son on Tuesday afternoon. Having a baby is hard work but totally worth it. You cannot pass up the unconditional love...He’s curled up taking nap on my lap right now!
My mom is visiting this week to take care of all of us and I am going to take full advantage of it. She’s been cooking up a storm in my kitchen and I look forward to sharing those recipes with you soon. I also hope to share some tricks for staying energized on less sleep (but I need to figure those out first). I’ll be back to regular blog posts soon but for now I am going to enjoy my new bundle of joy.
The Crown Roast January 22 2016
I’ve always been impressed by the presentation of a Crown Roast of Lamb(or veal or pork for that matter). It seemed really intimidating to make but I was eager to accept the challenge. When I decided to host a dinner for Christmas, I thought this was the perfect opportunity to go for it! I did my research and ended up adapting a recipe from the book Meat, Everything you Need to Know by Pat La Frieda. I figured a celebrated butcher wouldn’t lead me in the wrong direction for this ambitious meal.
I am pleased to report the Crown Roast was a success both in terms of how it was presented and how it tasted. The recipe said it would serve 10-12 and we were only 8. There were very few leftovers which I take as a compliment and glad everyone was up for the challenge of consuming the delicious piece of meat.
Click HERE for the recipe.
New Year = New Resolution January 08 2016
I am still amazed that we are in 2016! It is going to be another exciting year. I am sure many of you have resolutions for the New Year. As I have been quite busy with Julie’s Beet and a few other side projects I’ve decided to focus on just one resolution for 2016. It was tough to narrow down the list but here it is.
My resolution for 2016 is to be more organized. I know I am probably not the only one with this resolution but here is how I plan to tackle it.
- Put everything away in its proper place. That means everything from hanging up my jacket in the closet to filing important papers, instead of just making a stack on the floor. The hope is having less clutter with physical items I’ll be able to have a clearer picture of what needs to happen.
- Make Lists! I already do this sometimes but need to do it all the time. Typically if I write something down I have a better chance of remembering to actually do it. A daily to-do list or a grocery list make the smallest tasks more manageable. By having the items written down, I won’t have to spend time wondering what I forgot or worrying that I am missing something.
- Storage...I guess this goes back to number 1 but when everything has a proper place it is much easier to find something and also prevents items from going missing. I plan to get proper storage for the items that clutter my life. Then I won’t have to spend time looking for my keys, my phone and that piece that is missing from my son’s puzzle!
If you have any other recommendations on how I can organize my life better in 2016 please send them my way.
Happy 2016 and Happy Friday!
Happy 2016! January 01 2016
As I write this post, I am recovering from another wonderful New Year’s Eve! It has become a tradition that we host New Year’s Eve at our home. This year was the sixth or seventh party at the Rosenberg’s and boy have they changed over the years.
There are some consistencies from year to year and that is why we continue to host. The evening always includes good friends, good wine, interesting punch and great food. The guest list continues to grow even though we now start the party at 6 pm and kindly ask everyone to leave at 9pm. There is a little one at our house who doesn’t understand sleeping in, and I need to get some sleep too! This means I am finished cleaning up in time to watch the ball drop and then head straight to bed. I remember a few years back getting to sleep around 5am… that doesn’t happen too often anymore.
The drinks continue to get better. My husband is in charge of all beverages from the wine to the punch. The punch is usually very involved and doesn’t get touched. This year the punch included grapefruit, honey, banana liquor, strawberries, basil and Szechuan Peppercorn infused vodka. I’m not giving away the recipe here but you can see it was interesting. The wine is always a safe bet and we have a champagne saber which usually results in one minor injury but allows everyone to enjoy a lot of bubbly.
The menu was streamlined this year and included meatballs, pigs-in-a-blanket, guacamole and a caviar display. My friend Jeremy brought some decadent foie gras and chicken liver mousse. I couldn’t help but serve that with some Notorious F.I.G. from Gus & Grey. I used some of the spices from La Boite to season the meatballs and had some D.A.T. Sauce out with the pigs-in-a-blanket. As you can imagine, there wasn’t much left!
Overall I feel the party was a success and know we will do it all over again to ring in 2017. I am looking forward to an eventful 2016 and am very excited to share it with all of you.
Merry Christmas to Everyone! December 25 2015
I know we all don’t technically celebrate Christmas but most of us do have Christmas Traditions. Growing up I spent the holiday with my dad. He would always buy the biggest tree he could and sometimes it was a struggle getting it into the house. We had other traditions which included making pies on Christmas Eve and eating Spaghetti for Christmas dinner. I'm glad putting coal in my stocking didn't become a tradition.
Unfortunately I don’t get to spend Christmas with my dad every year anymore but I have some new traditions with my husband and our family. As stereotypical as it may be, we always eat Chinese Food on Christmas, like most Jewish people do. My husband usually cooks dinner on Christmas Eve since I’ve historically been super busy working. This was my chance to relax a bit after the holiday rush. We also tend to travel on Christmas Day usually to somewhere with snow for a ski holiday or back from that ski holiday to visit family.
This is the first year in many that we’re changing it up a bit. We ordered our Chinese food last night and are looking forward to a nice afternoon with friends. I’m cooking and trying some new recipes. I will be sure to post the recipes that are winners. We are headed to Williamstown, Massachusetts next week and hope to find some snow there!
Have a great holiday whatever your traditions may be. Feel free to leave a comment and tell me about them. I’m always looking for new ideas to incorporate into my family’s traditions.
Eight Crazy Nights! December 11 2015
We just finished the fifth of eight crazy nights of Hanukah! I love the holidays and Hanukah is one of my favorites for a few reasons.
- Because the holiday lasts for eight days and nights there is plenty of time to celebrate with family and friends!
- Lighting the menorah each night brings a sense of warmth to the home(kind of like a fire place would) and brightens the cold nights.
- During Hanukah we are celebrating the miracle of the oil burning for eight days instead of just one. That means there is lots of oil involved. How can you beat a holiday that encourages you to eat FRIED FOODS? Here are two great recipes for traditional Hanukah Latkes and Sufganiyot (jelly donuts).
- Presents, presents and more presents. This year my son is having the best time opening each package to find something great inside. I love watching the excitement in his eyes, it is almost like unwrapping a gift of my own.
Happy Hanukah to those of you celebrating! What are some of your favorite things about the holiday? I’d love to hear any traditions you have and please share your recipes!
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