Picnic

I hate good-byes.

A new chapter is about to begin for me and my family so it seems like a good time to have a fresh start with Picnic, my beloved little blog I have had for the past 5 years.  We are moving on to bigger and better times and Picnic is deserving of more too.  

The new site is www.picnicblog.org

Please come along with me on our journey abroad.  I will be sharing photos and videos of everyday life... food, style, travel and crafts and tips for how to move abroad.

At the moment, I am super excited, anxious, nervous and terrified.  I am also very thankful for that vision Doug and I shared on the fire escape of our apartment in Nob Hill late one night in the summer of 2001.  It took 12 years to build our family, build financial stability and begin to prepare our children for this trip but we are FINALLY ready. 

Here is a little video I put together as a final post here before I move to the new blog.

 

Music: Buildings and Mountains by The Republic Tigers

Weekend Style: My Favorite Color

In packing for France, I tried to find ways to spruce up a few of my favorite outfits.  We all know that Parisian women are known for their stylish ways, stilettos and all.  Stilettos are simply not practical for me but at the same time, I want to try and fit in.  American tourists are targeted by pickpocketers in the city during the summer months and I will try my darndest to trick them into thinking we are locals.  I'm really hoping our community is welcoming and we don't feel like "tourists" for the entire year.

This cotton gingham dress, I typically wear as a cover up at the pool with a pair of flip flops.  However, by belting it, adding a cardigan and a pair of ballet flats it suddenly takes it up a notch.

Cardigan: J.Crew

 

Weekend Style: Thrifted Gingham

The closet is all out of whack this week.  We leave on Sunday for Lake Tahoe and won't be returning to our home in Berkeley until August 2014.  Our departure date for France is July 27, 2013.  In the meantime, I have some clothes boxed and stored in the attic.  I have a large suitcase packed for France and another packed for our month in Tahoe.  I have kept a few simple outfits in my closet to wear in the meantime.  "Simple"... my favorite type of outfit.

The outfit suggestion above is perfect for plane rides and long car trips.  What are your summer travel plans?

What's Cooking? Golden Beet, Avocado, and Watercress Salad

Golden Beet, Avocado, and Watercress Salad

via Martha Stewart Living

Ingredients

• 1 bunch (about 12 ounces) baby golden beets, trimmed and scrubbed
• 2 tablespoons extra-virgin olive oil, divided
• Coarse salt and freshly ground pepper
• 1 bunch (about 4 ounces) watercress, trimmed and large sprigs torn into 3-inch pieces
• 2 radishes, trimmed and thinly sliced
• 1 avocado, sliced
• 1 tablespoon snipped chives
• 1 teaspoon red-wine vinegar
• 1 ounce soft-ripened goat cheese, such as Humboldt Fog, crumbled (about 1/4 cup)

Directions

1. Preheat oven to 425 degrees. Place beets on parchment-lined foil; drizzle with 1 tablespoon oil and season with salt and pepper. Fold parchment and foil into a packet and tightly seal; roast until beets are tender, about 30 minutes. Carefully open packet and let cool. Remove skins from beets and cut into wedges.

2. Combine beets, watercress, radishes, avocado, and chives in a large bowl. Season with salt and pepper. Whisk together vinegar and remaining tablespoon oil and season with salt and pepper. Drizzle over salad, gently toss, and top with goat cheese.

What's Cooking? Cherry Tomato Vinaigrette

Cherry Tomato Vinaigrette

via Bon Appetit

Ingredients

• 1 pint cherry tomatoes
• 3 tablespoons olive oil, divided
• 1 shallot, finely chopped
• 1 tablespoon (or more) red wine vinegar
• Kosher salt, freshly ground pepper
• 2 tablespoons chopped fresh chives

Preparation

• Cut half of cherry tomatoes in half. Heat 1 tablespoon oil in a medium saucepan over medium heat. Add shallot and cook, stirring often, until softened, about 4 minutes.
• Add halved and whole tomatoes and cook, stirring occasionally, until beginning to release juices, 4–6 minutes. Mash some of tomatoes with a spoon.
• Add 1 tablespoon vinegar and remaining 2 tablespoons oil; season with salt and pepper. Serve warm or room temperature; add chives just before serving.
• DO AHEAD: Vinaigrette can be made (without chives) 2 days ahead. Cover and chill. Bring to room temperature and stir in chives.
  
  
  This recipe was great topped over a filet of beef.  Serve leftovers over this Ricotta Omelet recipe the next day.
  
  

Weekend Style: Maxi Skirt

Headband:  American Apparel

Skirt: Anthropologie

Shirt: Target

Wooden bracelet: The Curiosity Shoppe

I'm much more of a skirt or dress kind of person than a shorts girl but with 2 little boys to run after, shorts are often more practical.  I spend at least a third of my day sitting on the ground.
That's why I love a nice maxi skirt.  Long and lovely with no opportunity for "I see London, I see France..." ha, ha.

An Introduction to Weaving

I've seen some amazing weaving lately and it has me thinking that a weaving class needs to be in my future.  The obsession started with a stop at Driftwood in Moss Landing where I saw the most beautiful wall hanging.  I wrote about it in this post.

This past weekend, we stumbled upon the Golden Gate Weavers Guild exhibit at The Nature Center at Little Farm. 

 I loved this weaving made from recycled newspaper bags (above) and the one below made of string and straw (below).

Golden Gate Weavers Guild meets on the third Monday of the month at North Berkeley Senior Center, 1901 Hearst St. Berkeley from 9:30 – noon.  Maybe I will see you there.?

 

What's Cooking? Spiced Salmon Kebabs

Spiced Salmon Kebabs

via Bon Appetit

Ingredients

• 2 tablespoons chopped fresh oregano
• 2 teaspoons sesame seeds
• 1 teaspoon ground cumin
• 1 teaspoon kosher salt
• 1/4 teaspoon crushed red pepper flakes
• 1 1/2 pounds skinless salmon fillet (preferably wild), cut into 1-inch pieces
• 2 lemons, very thinly sliced into rounds
• 2 tablespoons olive oil

Special Equipment

• 16 bamboo skewers soaked in water 1 hour

Preparation

• Prepare grill for medium heat. Mix oregano, sesame seeds, cumin, salt, and red pepper flakes in a small bowl to combine; set spice mixture aside.
• Beginning and ending with salmon, thread salmon and folded lemon slices onto 8 pairs of parallel skewers to make 8 kebabs total. Brush with oil and season with reserved spice mixture.
• Grill, turning occasionally, until fish is opaque throughout, 5–8 minutes.

Weekend Style: A Bowler

Channeling A Clockwork Orange and stepping a bit outside my style comfort zone, I'm putting on a bowler hat this weekend.  Pairing it with a long flowing floral skirt and simple black Vince shirt I found at Thrift Town.

What hats are you wearing this summer?

What's Cooking? Gazpacho

Tomatoes have hit the farmers market and I picked up a bunch and decided to make the gazpacho recipe from the Bi-Rite Market's Eat Good Food cookbook.  I cut the olive oil in half which made it a little thicker and easier for the boys to eat and was still just as delicious.  No cooking is required, making this a simple recipe to whip up for a summer lunch or dinner.

Sergio's Gazpacho

Makes about 7 cups.

2 cups extra virgin olive oil, more for drizzling (see Note below)

1/4 cup Sherry vinegar, more as needed

1 tsp. Tabasco or other hot pepper sauce

1/2 a medium red onion, peeled and cut into large chunks

1/2 a medium cucumber, trimmed and cut into large chunks

Leaves from 6 large sprigs flat-leaf parsley

Leaves from 4 large sprigs fresh basil

1 large clove garlic

Kosher salt

4 medium Roma tomatoes, cored and cut into large chunks

3 medium heirloom tomatoes, cored and cut into large chunks

Put the oil, vinegar, and Tabasco in the bowl of a blender and blend briefly. Add the onions, cucumbers, parsley, basil, garlic, and 3 tsp. salt and blend until smooth. With the blender running, add the tomatoes a few at a time. When the blender is about 3/4 full, pour out half of the liquid into a medium bowl. Continue to puree and add the tomatoes a few at a time until all the tomatoes are incorporated and the mixture is smooth. Pour the blender contents into the bowl and stir to blend.

If you want a super-smooth texture, pass the soup through a fine mesh strainer.

Chill for at least 2 hours before serving. Whisk to blend, then taste and add more salt or vinegar as needed.  Garnish each serving with a drizzle of extra virgin olive oil.