Vintage Finds: Kitchen Edition

As promised….here are the full photos and descriptions of the items we posted Monday. Enjoy!

  clown head juicer                                                  clown head juicer

Vintage clown head juice reamer.

  mushroom coffee pot                               mushroom coffee pot

mushroom coffee pot

   vtg yellow pot                  vtg yellow pot

Retro fondue pot

    vtg kitchen scale                                               vtg kitchen scale

American Family Kitchen scale

    vtg amber bowl                                  vtg amber bowl

amber glass bowl

    elephant tea                             elephant tea pot

elephant tea pot

Ingrid & Lucy

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Farewell Summer Cocktail

As the country bids adieu to summer this Labor Day, we join the celebration with a refreshing watermelon martini.  We prepared our thirst-quenching drink with fresh watermelon juice, Dripping Springs vodka (a local distillery) and sugar.  To add some flair, we lined the rim of our martini glasses with a tangy chile powder–Tajín.  Fresh watermelon (or nearly any fruit) sprinkled with chile powder can be found at fruit stands all over town–and it’s absolutely delicious!  With our weather expected to be near triple digits later this week, we aren’t saying farewell to summer quite yet….In the meantime, we’ll enjoy another cocktail until it’s toddy time! Happy Labor Day!

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Watermelon Martini with Chile Powder

Roughly chop 2 cups of fresh watermelon.  In the blender, add watermelon, 2 tablespoons of sugar, and one cup of water.  Liquefy watermelon mixture.  Strain watermelon juice until you no longer have pulp. Prepare martini glass by lining the rim with lime juice, then dip the rim in Tajín. In a cocktail shaker with ice, add 3 parts juice to 1 part vodka. Shake thoroughly and pour into martini glass. Salud!

Ingrid & Lucy

A Peachy Pastry

Neither of us can remember the last time we had a Pop Tart. However, when we saw this revamped childhood treat at Local Coffee, we decided to reintroduce it into our lives. In an effort to reduce our intake of processed sugars, this homemade version is great for giving us the sweet morning fix a little more naturally.  Using prepared pie crust and fresh peaches, we made this delicious treat into an acceptable part of our diets.

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Peach Hand Pie

Preheat oven to 350. Cut a fresh peach into small pieces and add a teaspoon of honey. Unroll pie crust and add a tablespoon of fruit (without the juice) to the crust, making small mounds. Unroll a second pie crust on top of the peaches and using a glass (or cookie cutter), cut out pie circles. Using a fork, seal the edges of the pie crust and bake for about 20 minutes (or until golden). If you’d like an added touch of sweetness, drizzle honey before enjoying.

Ingrid & Lucy

how do ya like them apples?

Most of our posts and projects have a bit of a recurring theme—simplicity.  For us, crafting and cooking is a time to unwind and think about little else.  Although we do enjoy the bigger projects, we love keeping it simple and finding beauty in the unexpected.  We found these fruit magnets and it brought a nostalgic feeling of Ingrid’s godparent’s home.  Remember this fruity fridge decor?  And, you guessed it….spray paint!  Such a simple idea created a bold new look.  For these we used a metallic silver Krylon paint.

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Ingrid & Lucy

How to Peel A Prickly Pear

Prickly Pears can be quite intimidating with their tiny, almost invisible needles waiting to implant themselves into your skin.  Growing up, we spent our summers in Mexico and the prickly pear (in Spanish, tuna) is one of the many foods that bring dear memories of our grandmother’s home.  When they’re at their peak (usually in late July-August) we take home as many as the bag will hold.  Our simple guide below on peeling the tuna will hopefully ease your fears, so that you can conquer this delicious fruit and enjoy in your own home (over the sink, dribbling down your chin as we sometimes do!).

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Cut off the ends of the prickly pear and make one incision from top to bottom through the skin.

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Carefully open the skin to each side and peel off in one piece.

pricklypear4Enjoy!

Ingrid & Lucy

Jicama summer salad

A few summers ago, our health concious mother made us this refreshing jicama salad and we’ve been creating it in our own kitchens ever since. The simplicity of it makes for a quick meal during these scorching summer days. This is also one of those salads that tastes even better the next day.

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Jicama salad.

Peel and chop jicama and mango into bite size pieces. Roughly chop cilantro. Combine these ingredients in a medium bowl. Add lime juice and cayenne pepper (to taste). For best flavor, chill the salad overnight in the fridge.

*possibly add ginger, cucumber, mint…we’ll definitely have to experiment next time!

Ingrid & Lucy