IRON AND WINE

          iron

           iron art

                                                                 wine
                                                                                                              my favorite region; Priorat

Iron and Wine

Samuel Beam, American singer/songwriter

my COSMO

1. Cover fresh cranberries with vodka for at least 5 days in a closed jar

  

2. Lime juice, Triple Sec and a hint of grenadine 

(optional; No granadine, Yes lemon!)

 3. Mix all with icy water AND POUR!

4. VOILA! Doesn't look like much but I promise you its top 5 in your all-time cocktail list

ABUSIVE RELATIONSHIP POP!

...And now I feel like, oh, you're the reason why I'm thinking
I don't wanna smoke all these cigarettes no more
I guess this is what I get for wishful thinking
I should've never let you into my door

Next time you wanna go on and leave
I should just let you go on and do it
It's not amusing like I believe

It's like I checked into rehab
Baby, you're my disease...

FOOD GAWKER

LATEST RECIPE AND WHERE I GOT IT FROM


                          foodgawker.com

Carrot Cake with Cream Cheese Frosting

Adapted from Baking Illustrated

This recipe is great halved and baked in an 8x8-inch pan if you don't need to feed a crowd or stress.

Because they are akin to toddler currency and I always have them on hand, I used baby carrots for this recipe.

Be sure your cream cheese and butter are completely at room temperature before making the icing to get the best consistency.

For the cake:

2 1/2 cups all-purpose flour

1 1/4 teaspoons baking powder

1 teaspoon baking soda

1 1/4 teaspoons ground cinnamon (I love Vietnamese cinnamon)

1/2 teaspoon freshly grate nutmeg

1/8 teaspoon cloves

1/2 teaspoon salt

1 pound (about 6 to 7 medium) carrots, peeled (or an equal amount of baby carrots)

1 1 /2 cups granulated sugar

1/2 cup packed light brown sugar

4 large eggs

1 teaspoon pure vanilla extract

1 1/2 cups vegetable oil

For the frosting:

8 ounces cream cheese, at room temperature

5 tablespoons unsalted butter, at room temperature

1 tablespoon sour cream

1/2 teaspoon pure vanilla extract

1 1/4 cups confectioners' sugar, plus a little extra for adjusting the consistency of the icing

Preheat the oven to 350 degrees. Spray a 9x13-inch baking pan with cooking spray and line the bottom with parchment paper.

In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt.

Fit a food processor with the shredding disk, and shred the carrots into it. Dump the carrots into the bowl with the dry ingredients. Wipe out the bowl of the food processor with a paper towel--don't worry about getting it perfectly clean.

Pace the bowl back on the processor, and place in it the sugar, brown sugar, eggs and vanilla. run the processor to blend throughly, about 20 seconds. With the processor running, pour in the oil in a steady stream. Blend 20 seconds more.

Stir together the shredded carrots and flour until evenly mixed, and make a well in the center. Pour in the wet ingredients and stir well with a rubber spatula until the batter is evenly mixed and no lumps of dry ingredients remain. Scrape the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 35-40 minutes. Set the pan on a wire rack and let the cake cool completely, about 1 1/2 to 2 hours.

When the cake is cool, make the icing. In the clean bowl of a food processor, place the cream cheese, butter, sour cream and vanilla. Process until smooth, stopping to scrape down the bowl as necessary. Dump in the confectioners' sugar and process again just until smooth, about 10-15 seconds. Be careful not to overwork the icing, as it will start to break down if blended for too long.

Generously ice the cake, cut into squares and serve. Tightly cover and refrigerate any leftovers.