Friday Bits

I’ve been devising a plan for a new feature here on the blog for Fridays, after wanting to share more than just a photo and a happy weekend greeting with you all for a while now. I want to expand photo and personal life sharing beyond Bits Of My Weekend, but only just small bits as getting too personal here leads to comments that make me feel strange (not even bad comments necessarily) and this sudden panicked feeling I’ve shared too much. We’ll call it “sharing light”, if you will. So, Friday Bits will bring you just a little bit of something, anything really, from my life. I can’t promise I’ll keep it up well, but I’ll indeed try. I need to get out of the habit of only taking photos on the weekends!

Today I thought I’d share two recipes I’ve recently discovered that are pretty dang amazing. A dessert and a drink.

sweet & salty rosemary shortbread

First up is Sweet and Salty Rosemary Shortbread.
A huge fan of anything sweet and salty, I’m also kind of a shortbread fanatic. I’ll take if plain any day, but the mere mention of putting herbs in shortbread over at Food52 had me salivating all over my keyboard. It’s incredibly fast & easy to make, and the smell of rosemary was absolutely amazing while mixing it up. You can use any hearty herb, I imagine lavender would be pretty delicious as well, but couldn’t find it anywhere to save my life. I’ll fare warn you that it’s nearly impossible to just eat one piece, and if you eat five or maybe even 10 in one sitting, I will not judge you. I’ll just ask that maybe you can help me start a support group for addicts?

Here’s Food 52’s recipe:

Sweet and Salty Herbed Shortbread

Makes about 27 pieces

  • 1 cup all-purpose flour
  • 1/4 teaspoon kosher salt
  • 2 tablespoons plus 1 teaspoon sugar
  • 1 teaspoon finely chopped fresh herbs (sage, rosemary, thyme, lavender, etc.)
  • 1 stick unsalted butter at room temperature

1. Put a rack in the center of the oven and heat it to 350 degrees. Sift the flour and salt into a medium bowl. In a small bowl, use your fingers to gently rub together 2 tablespoons of the sugar and the chopped herbs (this will help release the oils). Whisk this mixture into the flour.
2. Cut up the butter into chunks and add it to the flour, stirring with a fork to make a soft dough. Gently pat the dough into a 9-inch round or square baking pan. Prick the dough all over with a fork and sprinkle the remaining teaspoon of sugar evenly over the dough. (note from Kate: I also sprinkled just a little bit of kosher salt on top as well, for extra zing.)
3. Bake the shortbread for 20 to 30 minutes, until it is golden and no longer looks at all wet. Using a very sharp knife, score into fingers, squares or wedges while it is still quite warm, and let it cool completely in the pan before separating the pieces.

gin cuke

I mentioned in Bits Of My Weekend that I went to a new restaurant in Williamsburg called Rye over the weekend. Besides a delicious dinner, I had one fantastic cocktail there – the Southside – that I knew sounded like I could actually replicate it without too many random ingredients I’ll never use again, and was indeed correct. While my version wasn’t exactly the same (I’d love to known their proportions!) it was still really good, and a nice treat after a long hard day of watching Glee at work while half the office is out of town designing diligently (I’m kidding job, I’m kidding!)

Southside (or, since I don’t really know their recipe, we’ll call it a Gin Cuke)
makes 1 serving
2 oz Gin (I insist that you use Hendricks)
Juice of 1/2 a lime
2 decent slides of cucumber, peeled and diced.
a couple sprigs of mint
soda water
agave nectar to taste (optional, depending on your taste, I needed it)

muddle the lime juice, mint, and cucumber in a martini shaker until the cucumber is decently mashed up. Add the gin and shake/stir slightly to mix. Strain over ice, add soda water and agave to taste. I imagine you could make a virgin version of this as well, or use water and simple syrup to make popsicles. Yum, I could put cucumber and mint in everything this summer!

Have a wonderful weekend everyone! I will be making tons of necklaces this weekend, for those who have asked, I will hopefully have a little shop update in two weeks if all goes as planned! I will keep you updated.