Kristin van Ogtrop's Blog, page 390

Can I disinfect my tech?

For over a week I have been trying, largely unsuccessfully, to recover from a killer cold. Pulling my iPhone and a wad of used tissues out of my coat pocket, it occured to me that I probably need to figure out how to disinfect my tech. Specifically, my phone, my laptop, and the keyboard at work.



Cleaning technology is always tricky. Last year I actually broke a keyboard through my overaggressive cleaning - not sure what did it, the cleaning fluid, the compressed air, or a combination of the both.



According to the Apple web site, I can clean my mouse, keyboard and trackpad using disinfecting wipes (I like Purell Sanitizing Wipes which use alcohol and won't create "super bugs"). They recommend turning off and unplugging the computer first, and avoiding wipes which are overly damp or contain bleach.



It gets a little tricker when we're talking about touch screens, such as on the iPhone and iPad. In both cases it's recommended that I only clean the screens with a soft, lint-free cloth. The back and sides of the devices can be cleaned with a damp, slightly damp cloth.



Because I am obsessive about using screen protectors and cases, I removed both cases and wiped them down with the same Purell wipes. Having found a good deal on extra screen protectors through eBay, I simply replaced the dirty protectors with clean ones.



Don't want to wipe down your tech with sanitizing wipes? Another option is a portable UV sanitizing scanner.



There are several makes and models available, each claiming to kill 99.99% of surface bacteria and viruses by using ultraviolet light. (I say claim because, let's face it, I can't really tell if the viruses are dead. And if I don't wipe down the item, it's still going to look grimy).



Of course, if a UV scanner can help me avoid another cold like this one, I certainly may put one of these on my holiday wish list:



Nano-UV Sanitizing and Disinfecting Light Scanner ($80)
UV Sanitizer Wand ($50)
Mini Sanitizer Wand ($30)



Do you take the time to clean your tech? How do you avoid doing more damage than good?

Looking For Lovely Cards To Send?

If you are looking for lovely letterpress cards to send this season, or for a stunning calendar for 2011, or even some button coasters for your next cocktail party then look no further than Parrott Design Studio. I love designer Sarah Parrott's work, her letterpress impressions are so deep and the cotton paper she uses is so sumptous and lovely. And... you can now take 10% off! More on that below...

Take 10% off of the entire collection from Parrott Design Studio from now until December 3rd, use code HOLIDAY10 upon checkout. Enjoy!

Will you be sending cards this year? Do you know where you will buy yours? What theme are you going with?

(images: parrott design studio)

More Cyber Monday Deals!

Happy Cyber Monday!

 

I hope everyone's Thanksgiving weekends were fabulous! And if holiday shopping was on your to-do list, I hope you were able to parktake in all the Black Friday deals (p.s. checkout this link for Cyber Monday deals as well)!

And if you're still craving steals and deals...here are a few Cyber Monday sales not to be missed!

 

 

 

Kate Spade

25% more off sale items and free shipping at www.katespade.com. Enter CYBER25 at checkout.

 

Fragments

15% off your purchase today at www.fragments.com. Enter CYBER29 at checkout.

 

Ariel Gordon

25% off all jewelry at www.arielgordon.com. Enter SNOW at checkout. Offer is vaild through Dec.16th!

 

Vince Camuto

50% off selected boots at www.vincecamuto.com. Just enter BOOT50 at checkout today through tomorrow (11/30). 

 

Rachel Leigh 

30% off full-priced items and a Free gift with every purchase at www.rachelleigh.com. Enter RLgivesThx at checkout.

 

Lee Angel

20% off all orders today at www.leeangel.com.

 

Noir Jewelry

20% off your entire purchase today at www.noirjewelry.com.

 

Melissa Joy Manning jewelry

25% off your entire purchase and free shipping today only at www.melissajoymanning.com.Enter CYBER at checkout.

 

Objects d'Envy Jewelry

30% off the entire website just today at www.objectsdenvy.com! Enter POST30 at checkout.

 

 

Posse Handbags

25% off your entire purchase and Free shipping today and tomorrow (11/30) at www.shopposseonline.com. Enter THANKSGIVING75 at checkout.

 

 

21 Drops oil

Free Shipping today only at www.21drops.com. Enter PMHOLIDAYSHIP1 at checkout.

 

 

New Balance

15% off your entire purchase and free shipping at www.newbalance.com.

 

 

MyJewelryBox.com

Free shipping and 20-80% off selected jewelry today at www.myjewelrybox.com.

 

 

Skinny Jewelry

30% off your entire purchase at www.skinnystyle.com. Enter BLACKFRIDAY30 at checkout.

 

 

Sonya Renee Jewelry

25% off your entore purchase at www.sonyarenee.com. Enter THANKFUL at checkout.

 

 

Nimli

25% off site wide at www.nimli.com. Enter CYBERMONDAY10 at checkout.

 

 

Brahmin bags

Free shipping and a $50 gift card when you spend $300 or more at www.brahmin.com. Enter GIFT2010 at checkout.

 

Must-Have Thanksgiving Leftover: The Penultimate Leftover Sandwich from The Kitchy Kitchen

For the month of November, we have asked some of our favorite food bloggers to share recipes for their must-have Thanksgiving dishes. Join us to see what will be on their tables this year and for years to come.

 

The Penultimate Leftover Sandwich by Claire from The Kitchy Kitchen

 

 

There is nothing second to last about this sandwich, I just paused when I was typing "ultimate sandwich" and thought to myself, "I do not think that word means what I think it means." My version of "ultimate" is definitely a tertiary definition, meaning the peak or the best, so I wanted to leave some room for improvement and left it at penultimate. Plus I so rarely get to use that word. It is awesome. Penultimate.

 

The leftover sandwich is a delight of the holiday season, sometimes more looked forward to than the meal itself. A perfect symphony of wintry gluttony! The trick is balancing out the savory and sweet, and the mushy with the crunch. Nothing worse than a mouth full of baby food! I included my two favorite sides that make the most of this bread punctuated joy: Maple Bacon Yam Budino and Cranberry Chutney with Garam Marsala. Both are twists on the old favorites. Enjoy!

 

The Penultimate Leftover Sandwich

Here's my favorite combination:
    •    Turkey, obviously.
    •    Yams for some sweetness and moisture
    •    Gravy for the salt
    •    Cranberry Chutney, for heat and a smack of sour
    •    Arugula for the crunch and pepper

 Ingredients:
2 slices brioche, toasted
3 oz roasted turkey meat
2 tablespoons yam budino (or any yam/sweet potato dish)
2 tablespoons cranberry chutney (or cranberry sauce)
2 tablespoons gravy, reheated
Handful of arugula, lightly dressed in olive oil

Assemble and destroy!

Cranberry Chutney with Garam Marsala

2 cups fresh cranberries (frozen cranberries are ok too)
1 cup sugar
1/3 cup red wine vinegar
1 serrano of two thai chiles, seeded and finely chopped
2 tablespoons grated fresh ginger
1/2 teaspoon garam marsala powder
1 teaspoon fresh orange zest

Combine the sugar and vinegar in a medium sized saucepan, gently simmering to dissolve the sugar. Stir in the cranberries and continue to simmer until the cranberries burst and soften, about 15 minutes. Add the chiles, ginger, garam marsala, and orange zest and continue simmering until thick and syrupy in texture. Allow to cool to room temperature and enjoy!

Bacon Maple Yam Budino
(serves 4)

Ingredients
3/4 pound yams
1/2 pound celery root
Salt and freshly ground black pepper
2 tablespoons unsalted butter, plus more for buttering the baking pan
1/3 cup chopped bacon
1/4 teaspoon ground nutmeg
2 tablespoons maple syrup
1 tablespoon all-purpose flour
1/2 scant cup milk
3 egg yolks
1/4 cup freshly grated gruyere

Preheat the oven to 425 F.

Peel, quarter, and rub the celery root with olive oil, and puncture the yams with a fork, rubbing them with olive oil as well. Sprinkle with salt and roast until soft in the middle, about 30-45 minutes.

Peel the skin off of the yams and celery root (the celery root will develop a a crunchy skin) and force through a ricer or food mill. Place them in a small pot over low heat. Separately, brown the butter and add it to the pureed mixture. Render the fat off of the bacon and add it to the mix, as well as the maple syrup and nutmeg. Using a wooden spoon, stir blend. Salt and pepper to taste and continue stirring until slightly dry. Add the flour to the milk and stir to dissolve some of the flour. Add the milk mixture to the pot and continue mixing until thick. Remove from heat and allow to come to room temperature.

Preheat the oven to 300 degrees F.

Add the egg yolks and the cheese, stirring to combine. Spoon into lightly buttered dishes (I use personal souffle dishes). Bake until lightly browned, about 40 minutes. If you want a little crunch on top, add some buttered bread crumbs and broil for one minute, or until browned. Remove from the oven and serve immediately.

 

Claire Thomas is the blogger behind The Kitchy Kitchen. During the day she is a food stylist and photographer in Los Angeles.
(recipes and image courtesy of Claire Thomas)

 

What is your favorite way to enjoy Thanksgiving leftovers?

 

Tune in to the National Dog Show

Hi everyone

Just a quick reminder to tune into The National Dog Show on TV!

Happy Thanksgiving!

Are you bringing your pet along to your holiday celebration?

Monkey was groomed for the occasion, though as you can see from this photo, he's none too pleased about it. (note pronounced lip)

Thankful Thursday, Black Friday and Cyber Monday!

Happy Thanksgiving everyone! I hope you are all relaxing, enjoying time with loved ones and preparing to indulge in lots of yummy food!

 

There are so many things I'm thankful for this year...

 

1. My happy and healthy family and friends

2. My happy and healthy self

3. My enagement and pending nuptials (I love...love)

4. All my amazing travel opportunities (Utah, Punta Cana, California and Beijing)

5. The time and energy to get back to running (gotta stay in shape)

6. The fact my list of thankfulness is never-ending...

 

And while we're reflecting on all our many blessings, we can also be thankful for these Black Friday and Cyber monday offers :o)

 

 

Who: Jules Smith Jewelry

What: A Week Long Black Friday Sale with up to 60% off on selected items

When:12am Friday, November 26th thru Friday, December 3rd. 

Where: http://www.julessmithdesigns.com/

 

 

Who: Treesje bags

What:Black Friday and Cyber Monday sales

When: Receive 20% off of all purchases.Take 25% off the Black Renegade Mini, regularly priced at $450.

Where: http://www.treesje.com/

 

 

Who: American Eagle

What:AE Graphic Popover Hoodie originally $29.50, Black Friday Deal: $19.77

Stripe Fingerless Gloves originally $9.50, Black Friday Deal: $5.00

Stripe Infinity Loop Scarf originally $19.50, Black Friday Deal: $5.00

When: Friday, November 26th

Where: Only in-store

 
 

 

Who: French Connection

What: Use the code BFFCFS (only on BLACK FRIDAY) and receive free shipping on orders over $125. Receive up to 40% offon select Men's and Women's outerwear and sweaters. And receive up to 50% off on select Women's dresses. Use the code FCBFFS (from Nov. 24th thru Nov. 29th) to receive free shipping on orders over $125. And receive up to 40% off of Fall sale items.

Where: In-stores from 8am-9pm and www.frenchconnection.com

 

 

 

Who: Blue & Cream stores

What: Receive up to 75% off in -store and additional 20% off site-wide discounts on top of all Black Friday mark-downs already on www.blueandcream.com

When: November 26th

Where: In-store and www.blueandcream.com

 
 

 

Who: Armani Exchange

What: Receive $50 off every $150 purchase on November 25th thru November 28th and receive 25% off all styles and free shipping online only on November 29th.

Where:In-stores and online at http://www.armaniexchange.com/.

 

 

Leftovers: A Love Story

If you are headed to someone else's house to celebrate Thanksgiving today, you may have only one burning etiquette question on your mind. Is there a polite way to ask your host to share the leftovers?

No, not really. Those leftovers—the thin slices of breast meat, the rich gravy, the tangy cranberry sauce—are essential ingredients of tomorrow's sandwiches, and your host already has big plans for them. Probably involving rye bread.

But you crave the leftovers, too. You're American, you may even be possibly descended from Pilgrims or whoever invented sweet potatoes with browned marshmallow crust. And you have played an essential role in the holiday, by adding a convivial atmosphere to your host's gathering. So why should you be denied?

The way to get the leftovers is to lay a foundation. Compliment each dish, early and often, as soon as it makes an appearance at the table. "These are the best buttermilk mashed potatoes I have ever tasted," for example. Or: "On my deathbed, when I review the high points of my life, your hashed brussels sprouts will flash before my eyes."

Then, while you are helping with the dishes, point out how full the freezer is and ask if there's anything you can do to help. This should earn you a foil-wrapped prize, if not an actual drumstick.

Flip side: If you are the host, how can you conserve your precious leftovers? Again, think ahead. Have a few tiny -- I'm talking pint-sized—plastic containers waiting in the kitchen. Before the guests even start hinting around, say, "I'm sending you home with a taste of Thanksgiving to enjoy again tomorrow." Say it like it was your idea first, and then you can control the number of small plastic containers you dole out.

(image courtesy of Quittner family archives)

Turkey Day Troubleshooting

It's the eve of my favorite Holiday, and I've got more to be thankful for this year than any other. I've just returned from the most incredible honeymoon in the history of honeymoons, which was preceded by the most incredible wedding in the history of weddings (more on those later). Forgive the cliche, but I have married the man of my dreams, and I'm over the moon. I am one lucky lady. 

Unfortunately, the preparation for these aforementioned amazing events took me away from blogging here for a bit. Now that I'm back, I hope you'll find my posts fun and helpful. Please continue to share feedback in the comments section - let me know what you like, what you don't, and what questions you'd like answered. 

So to start, anyone out there having a last minute Turkey Day Crisis? Share with us here and I'll do my best to help you troubleshoot. Perhaps you darling readers can also come to each other's rescue!  

The husband and I are headed out now for a sushi dinner - we're trying to eat "the opposite" of our Thanksgiving meal, and keep it light tonight so we can really pig out tomorrow. 

Tomorrow morning we're running in a 5K for our local chapter of United Way, and then I'll be cooking with my mother at her house for about 7 straight hours. After that, we feast! 

I'll check back here periodically throughout the day, so share your dilemmas, and I promise to chime in. 

Remember, even if the dog eats your Turkey (which is what you tell your guests should you accidentally overcook it), you'll have the best holiday ever if you keep your focus where it belongs: on enjoying yourself and the time spent with family and friends. 

And finally, to get you in the spirit, here are some cocktail napkins I had customized for last year's Thanksgiving Extravaganza - they really captured the sentiment of the day...

Must-Have Thanksgiving Dessert: Pumpkin Pie from Spoonful

For the month of November, we have asked some of our favorite food bloggers to share recipes for their must-have Thanksgiving dishes. Join us to see what will be on their tables this year and for years to come.

 

Perfect Pumpkin Pie from Sabra Krock from Spoonful

 

 

I grew up in a family of true foodies. When we get together for holidays or special events, the focus is always on the menu—what we want to experiment with, what new recipes we've discovered and how we can do something different for the meal this year. With that in mind, our Thanksgiving is never the same. The dishes always vary. There are weeks of discussion beforehand, recipes researched, bookmarked and circulated for vetting.

 

Whether I host Thanksgiving or play a supporting role, I am always called upon to make dessert. I am the only one in the family with a real passion for baking, although everyone appreciates dessert and looks forward to lots of variety.  I always experiment with something new but there are two standbys that make the cut: pumpkin pie and blueberry pie. One thing I can always count on is that there is someone at the table who has been looking forward to pumpkin pie all year long and would not consider our dinner authentic without it.

 

I made my pumpkin pie recipe for the first time years ago in a baking class at the Culinary Institute. It is Nick Malgieri's and what I like about it, apart from the fact that it is completely fail-safe, is that it is utterly traditional and satisfies a pumpkin pie craving. I also love its almost pudding-like texture and wonderful golden color. There is nothing I alter from the original recipe other than giving it a little visual pizazz at the end by scattering roasted pepitas over crust. I serve each slice with fresh whipped cream on the side. It's so delicious, you won't be satisfied with just one piece.

 

Perfect Pumpkin Pie from Perfect Light Desserts by Nick Malgieri

 

Pumpkin Filling
makes one 9-inch pie

 

2 cups canned pumpkin puree
4 large egg whites
1/4 cup granulated sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 1/4 cups evaporated skim milk
1 pie crust

1. Set a rack in the lowest level of the oven and preheat to 350 degrees.
2. For the filling, scrape the pumpkin puree into a bowl and whisk in the egg whites until smooth.
3. Whisk in the granulated sugar, brown sugar, salt, and spices. Whisk in the evaporated skim milk.
4. Set aside the filling while preparing the crust.
5. Place the dough on a floured work surface. Flour the dough and roll it to an 11-inch disk. Fold the dough in half and transfer it to the pan. Unfold the dough into the pan and press it well into the bottom and sides. Use a bench scraper or the back of a paring knife to trim away all but a 1/2-inch overhang of excess dough at the rim of the pan. Fold the half inch of dough under the edge of the crust and crimp the edge of the crust.
6. Use a rubber spatula to scrape the filling out of the bowl in to the dough-lined pan.
7. Bake the pie for about an hour, or until the crust is baked through and the filling is set.
8. Cool the pie on a rack and refirgerate it, loosely covered with plastic wrap, until serving.

 

Sabra Krock is a New York based photographer who specializes in food and children. She explores both topics on her blog, Spoonful.

(recipe by Nick Malgieri, photo by Sabra Krock)

 

What is your favorite pumpkin pie recipe or variation?

 

Get Up to 25 Percent Off King Arthur Flour Products

Here at Real Simple, we love King Arthur Flour. The 100 percent employee-owned company has been around for more than 200 years, and its flour is used by professional bakers across the country. And now we love them even more, because King Arthur Flour is offering 15 percent off your $50 online purchase through this Friday 11/26. Better yet, if you spend $100 you'll get a 20 percent discount; shell out $150 and you'll score 25 percent off.

 

 

It's the perfect time to stock up on all the ingredients and tools you'll need for holiday baking. On the site, you'll find everything from Vietnamese cinnamon (sweeter and more pungent), pretty baking pans fit for gifting, apple corers, and much more. And let's not forget the full line of flours, including organic, whole grain, gluten-free, and nut flours. You'll be inspired to whip up holiday cookies, cakes, pies, and breads all season long.

 

Get the King Arthur Flour promotion discount here.

 

 

 

(images courtesy of King Arthur Flour)