Jaime of Design Milk picks her favorite gift ideas that celebrate modern design. Visit her entire collection here!
Heather has picked out some great items for your Secret Santa, and they’re all under $30!
For more Secret Santa gifts, visit Heather’s collection.
I hate waste. I’m really OCD about it. Disposable shopping bags, takeout containers, and water bottles really bug me. And yet, I do shop, eat on the go, and need H2O. Thus was born my quest for the perfect personal food transport equipment.
Our Flip & Tumble Reusable Shopping Bags are light and small and hold a lot. Sounds promising. Our BentGO Lunch Box is good looking. Most of its lunch-toting brethren are decidedly not. It’s also a good size, and except for the lids, microwaveable (for warming up, not cooking), and dishwasher safe. Also promising. Our Wine and Beverage Tote, with its tough canvas outer skin, seems a lot sturdier than fold-up plastic bottles I’ve used before.
Step 1: Shopping.
This was mostly accomplished at the Park Slope Food Coop, of which I am an enthused member. A sustainability-minded organization since forever, the coop doesn’t give out shopping bags. Flip & Tumbles are perfect for shopping there. They weigh virtually nothing, open up in a jiffy (faster and easier than any shopping bag I’ve ever used), hold a lot, and are strong and sturdy. The even have a non-slip patch on the inside top of the shoulder strap.
Here’s how they look full of groceries.
Here are most of the ingredients, spread out. (The bags actually held a lot more than this.)
Step 2: Cooking.
I bought a spaetzle maker no less than 6 years ago, and until now, had never used it. Sound familiar, gadget lovers? I saw this recipe in the New York Times, and knew this was what would make spaetzle happen in my kitchen.
I put the sweet potatoes in a casserole dish and stuck them in the preheated 350 degree oven.
I then sliced the leeks and cabbage (separately) very thinly in the food processor. I melted a bunch of butter in a big frying pan and sauteed the leeks. But I forgot to take photos of all that, so you’ll have to use your imagination.
The savoy cabbage, sauteeing on top of the already-sauteed leeks.
Above is the mixed white all-purpose, whole wheat, and whole rye flour (yes, I ground it from the berries, here’s why), to which I added an egg and whole milk. It’s supposed to end up like cake batter, not bread dough, so you keep adding milk until it feels right. Because I used whole wheat flour, which the recipe doesn’t call for, I used more milk than recommended, because whole wheat flour absorbs more liquid.
My spaetzle maker in action, at long last. You pour the batter gradually into the white hopper which you then slide along the holey stainless steel part that’s straddling the pot of boiling, salted water. The dough slips through randomly, drops into the pot, and cooks very quickly, rising to the top.
It’s pasta…it’s dumplings….it’s spaetzle!
The recipe calls for thyme, which I conveniently have growing in one of my kitchen windowboxes.
Now it’s time for it to be topped with grated Gruyere cheese, put in a casserole dish, and baked. But wait–where’s that dish?!
Oh yeah, it was baking these. When I took them out, I didn’t bother cleaning it, because sugary, gooey sweet potato ooze can only improve a dish. I did mix it in, though, so it wouldn’t just burn on the bottom.
The casserole in a state of baking readiness.
The sweet potatoes, mashed with a fork and mingling with their new BFFs: butter, fresh lime juice, and honey.
20 minutes after being put into the 425 degree oven: Done.
Now for the broiled grapefruit. Easiest thing ever: cut in half, top with brown sugar (or not), turn broiler on, pop in citrus.
~An interlude, during which I eat this delicious dinner, and sleep. A new day dawns.~
The true and ultimate destiny of this food, of course, was being consumed as leftovers. I added some homemade kefir I put into a can that I’d fished out from the recycling and washed (see above re: “OCD about waste;” also, it was the perfect size), because I thought it would go well with both the casserole and the grapefruit.
Stick a fork in it–it’s done.
Step 3: A) Eating and B) Drinking
A) The spaetzle dish, like most casseroles, was even better the next day. It nuked up beautifully in its spiffy BentGO container. I ate it in about two minutes flat. No, I will not show you what that looked like. My mother might be reading this, and it would make her cry to see that all those years of table manners lessons were wasted on me.
B) The Wine and Beverage Tote, alas, was filled only with water, because I was at work. (You think I can write all juiced up? No. I leave that to pros.) For purely scientific purposes, I did fill it with wine the night before. Miraculously, it holds an entire, normal-sized bottle, though you have to make sure the bag is poufed out all the way while (carefully) pouring. I recommend red wine, because the Tote isn’t insulated, so the wine will be at room temperature before long.
I really appreciated its sturdy canvas exterior, because it freed me from the nagging worry that something sharp in my bag might gouge it. If there’d been red wine inside, I would have appreciated it even more–no, not because of the alcohol; because of the potential for mess. (OK, the alcohol, too.) Note that I swapped out the original petite black carabiner with a larger one of my own, partly–but ONLY partly, I swear–because mine is pink.
New York Times: Rye spaetzle gratin with savoy cabbage, leeks and caraway
Saveur: Mashed sweet potatoes with lime and honey
TheKitchn: Sweet and smoky broiled grapefruit
I love a good grilled cheese. The gooey goodness inside reminds me of childhood memories past; always paired with a tomato soup, of course. I first saw the Toaster Grilled Cheese Bags and thought it would be a fun, and super easy, way to make that delicious, buttery comfort food. I’d never heard of such a product before! How simple! Just put it in a toaster! I’m, however, familiar with the iron-grilled cheese approach…enough said. In comparison, that ironing approach is quite barbaric.
Given my experience with toast, and grilled cheese, I suspect that the sandwiches will be nice and melt-y. However, the warm buttery flavor (that is signature to anything cooked with butter on a frying pan) will be missing.
Step 1: Checking out the goods
The Toaster Grilled Cheese Bags are very different than I expected! They’re a silky-papery material. Very tough and pliable. So far, I’m impressed. Three bags are included in the package (wish it was four for those 4 slotted toasters). The grilled cheese in the picture looks really delicious! Nice and golden.
The Ooma Bowl!
I love the clean and colorful look. It’s meant to easily fit into the hand for holding. Overall, the style gets two thumbs up from me. The bowl may also serve as a nice pet food dish? Food on the left, water on the right.
Step 2: Assemble the ingredients!
For my experiment I’m making 2 recipes.
First: The Classic. Simple and to the point; white bread, sharp cheddar.
Second: Italian Craving–Featuring the Ooma Bowl! Yummy take on the classic done Italian style. My plan is to cut the finished sandwiches into sticks and use to use the Ooma Bowl for easy dipping. Using mozzarella, pesto spread, fresh basil, and sundried tomatoes. For the dipping sauce I’m using my favorite marinara Rao’s Homemade (it’s the best I highly recommend trying it!).
Step 3: Get’m grilled
Attempt Number One:
The Classic. It was pretty simple to get them into the bags. It needed a little maneuvering, but nothing difficult. I have a nice toaster that accommodates bagels. After getting them bagged I put them in, I set the toaster to level 4 and set it into motion.
The end result was not what I was hoping for. Setting 4 didn’t cut it. The cheese didn’t melt, and the bread was not toasted enough. Compared to the picture on the packaging, my sandwich was a total fail. Try again…
Attempt Number Two:
OK, so the setting was too low; I overcompensated by upping the game to a level six setting. Also, I was thinking I would try to add some butter to the bread in hopes of obtaining that nice golden buttery glow. I melted 2 tablespoons and brushed the outsides of the bread with a pastry brush. Drum roll please…
I got the taste spot on and beautiful melted cheese. However, I ended up with burnt bread. It didn’t taste bad, but charred is no good either. Also, the butter made the bags all greasy.
Attempt Number Three:
I completed my attempts with the Classic recipe and moved onto the Italian Craving. First things first, I washed the bags. They got greasy from the butter and the melted cheese. Washing was incredibly easy. I used a simple sponge with handle and hot water. I hand dried but noticed that the bags held moisture. I didn’t have time to let them air dry, so I continued on with the sandwich making. I made a total of 4 sandwiches; all of which came out a little darker than I expected. I’m not sure what’s to blame. My toaster setting, the moist bags, the butter; I really am not sure. What I do know is that the sandwiches were tasty. (The chef has to taste their food before it leaves the kitchen).
Step 4: Plate & Taste
Time to eat, drink and be merry. As planned, I cut the grilled cheese into long strips and placed them into the Ooma Bowl. I heated the sauce and added that to the smaller section. Et voila! A culinary masterpiece! (At least for moi, a simple cook.)
The bowl was easy to hold. Modeled by my fiancé (thank you for your help). Recommended for couch activities such as Sunday sports and Netflix. A delicious end to a full day of ingredient shopping and toaster cooking.
Did these match up to the classic grilled cheese? Not completely; however, they were 1. Easy to make and 2. Melt-y and tasty.
1. Don’t apply butter before toasting! It may be good to apply after? Question for thought.
2. The bags need to thoroughly dry before the next use. I later washed, hand dried, and placed on the handle of a frying pan to dry.
3. Toaster settings are key; you need to find the right one. (I have yet to find the right one for my toaster.)
Photo Credit: Moi! Anna Moreno
Model: My fiancé Noah Perkins
Have a Backyard Party
When it comes to summer entertaining, there’s no better venue than your backyard. With just a few items you can create a fun, laid-back outdoor celebration.
01. Gray Stoneware. Just because you’re eating outside doesn’t mean you have to use paper plates! This stoneware is the perfect combination of rustic and elegant.
02. Stoneware Growler. I love the idea of using beer growlers as an alternative to individual bottles. Set out a few growlers and mugs? Perfect. You’ll save so much room in your fridge, too…
03. Footed Bowl. The cutest bowl ever, right? Fill it with cherries or guacamole. Your guests are going to love it. Definitely a conversation starter.
04. Reclaimed Slate Cheese Board. I’ll be honest, I need a cheese lesson… but until then, there’s this. Thank you, cheese board.
05. Neon Crocodile Planter. Using unexpected items as decor is one of my favorite things about party planning. This little guy would make a great outdoor table or bar accessory.
06. Baguette Slicing Board. This reclaimed cutting board would make the perfect outdoor serving tray.
07. 3D Garden Pinwheels. These sleek and modern pinwheels would make your backyard instantly party-ready.
08. Wine Barrel Serving Tray. Trays and other shallow dishes are the best way to keep a table of food and drinks organized. Use it for appetizers or a place to lay out napkins and utensils.
09. Star Spangled Spatula. So classic! If you’re having an outdoor BBQ this summer, you have to use this spatula.
10. Galapagos Pillows. Use throw pillows on your outdoor furniture to create an even more relaxing party space.
Happy summer entertaining!