A Few of My Favorite Things: November 21

Posted on November 21, 2014 by Carol Pipes

Here are a few things that caught my eye or became obsessed with this past week.

The London Cabby
In a piece for T magazine, Jody Rosen describes in intricate detail The Knowledge, a legendary test for London’s taxi drivers. Over a period of years, the London cabby logs some 50,000 miles learning the city’s labyrinth of 25,000 streets just to pass the standard requirement to drive the iconic black taxi. A taxi driver candidate must know every theater, shop, and landmark in the city, as well as every possible route from point A to point B.

On our first trip to London, Pipes and I took the train from the airport to Victoria station. From there we caught a cab to Knotting Hill. Our cabby had been driving since he was a teenager in the 50s. On the short drive, he pointed out every building of interest and told us where certain celebrities had lived over the years. It was like having our own tour guide. We asked if he’d given any famous people a ride. “Oh, yes. Many times,” he said. He then rattled off a list of who’s who in London and Hollywood—including the Beatles.

In his article, Rosen points out that the future of the cabby is in question with the prevalence of GPS devices and the burgeoning market of ride shares like Uber. But for now the black London taxi and its cabby are as much a cultural icon of the city as Big Ben or Buckingham Palace. If you visit London, be sure and take a least one cab ride!

Serial
A couple of weeks ago, some co-workers convinced me to listen to a podcast from the creators of This American Life called Serial. Hosted by Sarah Koenig, Serial looks into the 1999 murder case of Baltimore high school student Hae Min Lee. Lee’s ex-boyfriend Adnan Syed (who says he’s innocent) was arrested, tried, and convicted of the murder. But did he really do it? That’s what Koenig and now millions of listeners (5 million and counting) are trying to figure out. Week by week, Koenig unfolds the plot and cast of of characters in this real-life crime drama. She takes the listener through every bit of evidence and testimony. This is some great storytelling. I was hooked after the first episode. If you haven’t listened to it, I highly recommend you give it a try.

Mittens vs. Gloves
It seems winter weather has moved in to stay for the Southeast. I’ve been dragging out all my winter accessories. I have quite a collection of hats, gloves, and scarves. Probably more than a girl in the South really needs. For years, people have been debating whether mittens or gloves are warmer. I’m a fan of the glitten described in this article from USA Today.

Travel Like a Local

Posted on November 19, 2014 by Carol Pipes

When I visit a new city, I like to pretend I live there. I want to go where the locals go, eat where they eat, and shop where they shop. I might take in a major attraction or two, but for the most part I try to avoid the other tourists (or touristas as my dad calls them) and find a city’s hidden gems. As soon as I step out of my hotel, I think to myself, if I lived here where would I go?

Here are my tips for traveling like a local.

Gasthof Goldener Greifen in Rothenburg, Germany

1. Skip the chain hotels and stay in a B&B, guest house, or local boutique hotel. I find these have much more charm than the typical chain hotel. Several years ago, my husband and I toured Bavaria and the Tirol region of Austria. We stayed in family-run guesthouses the entire trip. It was fantastic! The rooms weren’t fancy, but they were clean, cozy, and well cared for. Most included a wonderful breakfast each morning. I’m talking farm fresh eggs, homemade granola, and yogurt from the dairy down the street. Yum! Besides the food, the best part was getting to know the owners. We learned a lot about the people and region by staying local.

2. Ask the hotel staff where they like to eat or grab a cup of coffee on their break. Ask them about their favorite restaurants in the city.

3. Go to the local public library. When I visit a new city, this is one of the first stops I make. There’s just something familiar about a library no matter where it’s located. This a great place to find out about the place you’re visiting. The staff is knowledgable and usually eager to answer questions about their city.

4. Worship at a local church if you’re traveling over the weekend. Most churches welcome out-of-town guests. Check out a church’s website before you go to find out a little about the church. Most church websites provide service times, location, and directions, and tell you what to expect. If you’re traveling internationally or visiting a church of a different faith, you’ll want to do little research to find out what to wear and what is considered appropriate behavior. I’ve been blessed to worship with other believers all across the U.S. and on three other continents. And often I’ve been invited to lunch by church members.

Used books found at the Portobello Road Market

5. Skip the souvenir shops.
Personally, I’d rather shop for something I’ll use when I’m home rather than collecting a bunch of trinkets that will eventually wind up in a box in the bottom of my closet. I love to hit local antique shops and flea markets, as well as bookstores and specialty shops. I have silver teaspoons from London’s Portobello Road Market, handmade jewelry from an artist in NYC, pottery from Appalachia, a couple of headscarves and a rug from Baghdad, and a cheeseboard from Brazil.

6. Talk to the locals. I’ve found this to be fairly easy, especially overseas. In my experience, people who live outside the U.S. are more communal than Americans. It’s not uncommon to be seated at a table with other diners at some restaurants. I love this! It makes striking up a conversation more natural. One evening in Germany, we ate dinner at a small restaurant. The chef and owner told us two older women would probably come in and want to sit with us due to our desired location near the ceramic stove heating the small room. We were delighted when they showed up. We spent three hours eating and chatting with these two lovely ladies and the other locals who drifted in and out.

Me and Mario, my favorite maître d’ in Athens, Greece

7. Visit a local fresh market. These are always a smorgasbord of sights, smells, and sounds. Vendors will often offer samples. I make a beeline for the cheese case. Keep in mind that in some countries you’ll want to thoroughly wash any fruit or vegetables before eating. If you’re staying in one place for several days, this is a great place to pick up snacks to keep in your room.

Cheese, glorious cheese, at the Barcelona Market

8. Find a favorite spot to hang out. A few years ago, Keith and I spent 10 days in Kingston-Upon-Thames, England. We discovered a local coffee shop and stopped by every morning for coffee. It didn’t take long for the baristas to recognize us. We felt like regulars by the time we left.

9. Take a walk. The best way to explore a neighborhood is by foot. Soak in the atmosphere; notice the rhythm of the city. Stroll through the park or sit on a park bench and people watch. Imagine the daily lives of the people you see.

10. Be adventurous. But be smart and stay safe.

Want a really unique trip? Try exploring the everyday side of life in a particular city and discover how the locals live. What are some of your rules for traveling like a local?

A Few of My Favorite Things: November 14

Posted on November 14, 2014 by Carol Pipes

Here are a few things that caught my eye this past week.

With Thanksgiving only two weeks away, one of my favorites this week is the Thanksgiving playlist on Spotify put together by my friends and co-workers Lydia McMillan and Elizabeth Hyndman. This Thanksgiving soundtrack, featuring classical, Christian, and Pop music, will definitely get you in the mood for the holiday. You can bet this will be playing in my kitchen while I prepare the turkey and all the trimmings come November 27.

AP Stylebook’s editors gave tips on how to correctly write about the festivities in their November Twitter chat. Here are a few highlights:

When talking about kitchen prep, correct AP style is to say foil, not aluminum foil or tin foil.
You’ll want to roll out your pie dough on waxed paper, not wax paper. Line your baking sheets with kitchen parchment, not parchment paper.
Stuffing or dressing? If it’s stuffed in the bird, call it stuffing. If it’s cooked on the side, call it dressing.

Fast Company had an article that re-imagined famous Disney princesses with normal waistlines.

In a recent set of illustrations, artist Loryn Brantz gave the princesses a little reverse plastic surgery. Here, she’s sketched for us what Elsa, Ariel, Pocahontas, and the rest of the Disney princess crew would look like with realistic waistlines.

T-minus 2 Weeks until Thanksgiving

Posted on November 13, 2014 by Carol Pipes

Getting Mr. Turkey ready for his big moment!

When it comes to Thanksgiving Dinner, we all know the turkey is the main attraction. But honestly, I’m more about the side dishes. I can skip the turkey as long as my plate is filled with cornbread dressing, sweet potato casserole, bacon-wrapped green beans, and cranberry relish. But most people think Thanksgiving would be ruined without the bird.

I’ll never forget the Thanksgiving my mom and I decided to serve only casseroles for dinner. We’d included all the regulars: chicken and rice casserole, broccoli casserole, sweet potato casserole, and hash brown casserole. You get the picture. No turkey. No dressing. That was the year my older brother (a teen at the time) had his Thanksgiving meltdown.

First, he was upset that we were eating a late supper (around 7:30 p.m.) because he wanted to meet some friends of his who were planning to hang out that night. And then he saw the menu. He made it through dinner with only a few snide remarks. But when he asked to be excused and my father said he couldn’t leave the table until we were done with dessert and coffee, he lost it.

“Why can’t we eat early in the day like everybody else?” “And why can’t we have turkey and dressing like normal people.”

That got him sent to his room, which I’m pretty sure he preferred. For some reason that moment is forever sketched in my memory. We even joke about it some 30 years later. Remember the year we had casseroles?!

We’ve had turkey and dressing every since.

When it comes to turkey prep, I’ve tried it all—brining, basting, low and slow, spatchcocked, roasting on the grill, and even roasting the turkey breast side down. The only thing I haven’t tired is frying or smoking. I’d rather pay someone else to do those.

I have to admit, brining has produced the most tender and juicy bird. And that bird I roasted upside down was delicious. A combination of the two was fantastic! But honestly, sticking to the classic with a couple of modifications will do just fine. After trying several methods, here’s the recipe I’ve landed on. It’s my take on Alton Brown’s Good Eats Roast Turkey. He truly is a genius so feel free to follow his recipe from start to finish. You won’t be disappointed. I added a few more herbs because I like thyme with turkey. Notice there’s no stuffing. Forget the stuffing. I serve my grandmother’s cornbread dressing on the side.

I hope you have wonderful and delicious Thanksgiving. Please share some of your turkey tips!

Roast Turkey
1 fresh or thawed frozen turkey (12-14 pounds)
Salt and pepper
1 stick of butter softened to a spreadable consistency (you can substitute canola oil or olive oil)
1 apple quartered
1 small onion quartered
1 cinnamon stick
Several sprigs of fresh thyme, rosemary, and sage

Preheat the oven to 500 degrees F. Place the bird in a roasting pan on a rack. Make sure you take out the neck and giblets. Pat the turkey dry with paper towels. Season the cavity liberally with salt and pepper. Place the apple, onion, cinnamon stick, thyme, rosemary and sage in the cavity. Stuff a few tablespoons of the softened butter under the breast skin; spread the rest all over the bird. Sprinkle the outside of the bird with salt and pepper. Tuck the wings under the bird and tie the legs together with kitchen twine.

Place the turkey (legs first) in the lower third of your oven. Roast the turkey at 500 degrees F for 30 minutes. Reduce the oven temperature to 350 degrees F. Roast until the thickest part of the thigh registers 165 degrees. No need to baste. If the breast begins to get too brown, cover with a tent foil. Total cooking time will be around 2.5. Remove the turkey, cover loosely with foil, and let rest for 15-20 minutes before carving. The internal temperature will continue to rise a little after you take it out of the oven.

Tip: I put an internal oven thermometer into the breast and the thigh so I can watch the temperature of both. If the breast gets there first, I often will remove the turkey, cut off the legs and thighs and place them back in the oven to cook a little longer.

Fall Inspiration: Fall Mantel

Posted on November 11, 2014 by Carol Pipes

I love to decorate for fall. It’s truly my favorite season. I usually begin with my mantel and fireplace when decorating each season because it is the focal point of our living room.

I like to use lots of pumpkins and berries in earthy shades of orange and green. I bought the small pumpkins on the mantel at Bradley Country Acres in Cottontown, Tennessee. They have a great selection of large and small pumpkin varieties. This was the first time I’ve picked pumpkins from an actual pumpkin patch. It was so much fun. I felt like Linus hunting for the Great Pumpkin!

I just fell in love with the green and orange striped pumpkin. It’s so cute!

On the other side of the mantel I tucked in this little Paris print I picked up at the Rare Bird Antique Mall in Goodlettsville. It’s one of my favorite places to shop.

I found this metal basket at the 127 Yard Sale. Last year it sat on my porch and held a couple of mums. I brought it inside and filled it with a burlap coffee bag and some faux pumpkins.

What are some of your favorite items for fall decorating?

‘Tis the Season for Cooking

Posted on November 7, 2014 by Carol Pipes

Roasted Butternut Squash Soup

I love cooking and baking this time of year. At the first nip of cool weather, when all the farm stands are filled with apples, pumpkins, and squash, all I want to do is stay in my kitchen and create. I have a list of seasonal favorites I have to make each year—apple pie, apple dumplings, apple turnovers, pumpkin cheesecake, sweet potato pancakes, cranberry-oatmeal cookies. And then there are always new recipes I want to try. I find inspiration for dishes and treats to cook everywhere—family recipes, cookbooks, magazines, friends, and the Web. I have a notebook (hard copy and in Evernote) full of recipes I’ve torn out, snipped, and gathered over the years.

In September, I tried a slow-cooker apple butter recipe I found online. It was really good! And then last month I concocted my own butternut squash soup inspired by a couple of recipes I found and some leftover roasted butternut squash I had in the fridge. It turned out great!

I’ve had my share of recipes that bombed. But half the fun is trying something new, right? Of course, my greatest joy from the frenzy of fall dishes, is not the recipes themselves but rather feeding the people I love. There’s nothing like gathering around the dinner table and feasting with family and friends.

As you begin your holiday cooking, what are some of your favorites you’ll be making this year?

Roasted Butternut Squash Soup
1 butternut squash
1 small granny smith apple – peeled, cored and cut into small chunks
1/2 small sweet onion, dices
1 tbsp. butter
4 sage leaves, chopped
2 cups Low sodium chicken stock
1/2 cup water
1/4 cup half and half
1 tsp salt
pepper to taste

For the squash: Preheat oven to 425. Cut the squash in half lengthwise; scoop out seeds with a spoon. Place the two halves cut side up on a rimmed baking sheet lined with foil. Drizzle liberally with olive oil. Sprinkle with salt. Strip a couple of sprigs of thyme and sprinkle leaves over squash. Bake for 50 minutes or until tender. Let cool a little so you can handle it.

Melt the butter in a large sauce pan or stock pot. Add the apple, onion, and sage; season with a little salt and pepper. Cook until the apple is tender and onion is translucent, about 8-10 minutes. When the squash is ready and cool enough to handle. Scoop the flesh out with a large spoon (discard the skin). Add it to the apple and onion and break it into small chunks. Add the chicken stock, water, teaspoon of salt and fresh ground pepper (about 1/4 tsp). Stir to combine and bring to a boil. Reduce heat and let simmer for 10 minutes. Use a handheld immersion blender to purée the soup. Stir in the half and half. Season with salt and pepper to taste. Garnish with thyme leaves and popcorn (optional).

Be Our Guest

Posted on November 3, 2014 by Carol Pipes

With the holidays approaching, now is the time to prepare for overnight guests who’ll be visiting your home. Try to find ways to make your guests feel valued, welcome, and as comfortable as possible. Any special touches are always a plus.

Basket of Essentials. I keep a basket in my guest bathroom filled with new toothbrushes, travel razors, travel-size toiletries (lotion, toothpaste, shampoo), and basic meds.

Bathroom Basics. Make sure your guest bath has plenty of fluffy towels, extra toilet paper (and a plunger), air freshener, and a wastebasket. Try to anticipate the needs of your guests. I also hang a fluffy, white robe on the back of the door to give the feeling of a 4-star hotel.

Closet Space. Leave some room in the guest-room closet along with several hangers so guests came hang up their clothes.

Technology. Leave a charger on the nightstand so guests can power up their smartphones and tablets if they forgot theirs. Write out your Wi-Fi password and place it on the nightstand. Provide printed instructions for using the TV remote and include a list of popular channels (ESPN for Dad and HGTV for Mom). Make sure you have a clock with an alarm in your guest room.

Bottled Water. Leave a couple of bottles of water in the room and be sure to restock throughout your guests’ stay.

Leave a light on. A night-light en route to the bathroom will be greatly appreciated.

Spare Key. Give your guests their own key during their stay so they feel free to come and go as they please.

Stock the Pantry. Before your guests arrive, find out what kind of drinks, snacks, fruit, and cereal they prefer and have these on hand.

This is my checklist for overnight guests. What’s on your list?