Archive   |   January, 2011

rug-cleaning tip from angela adams: oreck dry carpet cleaner

angelaoreck

I love a company that does more with social media than just tell me about sales, and this post from Angela Adams’ Facebook page is a great example:

During this mud-tracking season, we get a lot of questions about the best way to clean our wool rugs. We love the DRY CARPET CLEANING POWDER made by Oreck. Sprinkle, wait, vacuum, and amazingly, most stains come up right along with the powder. Rug magic!

I posted a comment asking if the powder would work for my cotton Angela Adams rugs as well, and right away someone from the company responded that, yes, it would. Thanks for the tip! — Mary T.

strangely appealing: alligator feet pot stand

Anthro alligator feet

Straight from the garden of Dr. Moreau, Anthropologie’s Alligator Feet Pot Stand ($78) is my current obsession! The iron planter is deliciously gothic and would add a little Halloween to your home year round. The creepy claws-and-scales feet look so lifelike, that they seem just seconds away from slithering away with your leafy friend. The best part? Any plant accessorized with the Alligator Feet Pot Stand looks completely purposeful. Plant pretty petunias in it for an ironic contrast or, for those of us not blessed with green thumbs, a wilting flower looks oh-so-appropriate. –- Katie D.

real life test kitchen: perfect squash soup

squash

The truth is that this soup was a complete accident. I wanted to serve roasted squash for Thanksgiving. So, I sliced up a kabocha and an acorn squash I found at the farmer’s market, added parsnips and cippolini onions to the mix, concocted a vinaigrette to drizzle over the top, and tossed the whole thing on a platter. And it was a huge hit. After dinner, I wrapped up the leftovers, and no one touched them. So, after 3 days, rather than pitching the lot, I thought I’d just see what happened if I tried to turn the mix into soup. I added some stock we’d made from the turkey, threw it all in the blender, and…well, it was the best squash soup I’d ever tasted. The roasting gave the squash this wonderful, full flavor, and the sweet onions worked their magic too. The parsnips kept the flavor of the squash from being too monotonous, and the vinaigrette I’d whipped up at the last minute just made it magic. Really, how could you go wrong with sage fried in butter, with balsamic vinegar?

If I’d only known how good the leftovers were going to be, I’d have served the soup at Thanksgiving! –Becki S.
Click for more squash soup perfection, after the jump!

own a piece of roadside america: seattle’s walker rock garden house is for sale

gardenpanorama

You may remember the Walker Rock Garden, the house with the amazing backyard that I wrote about in 2009. Recent repainting and replanting at the house, which is just a couple blocks from my own, got me wondering, and now my suspicions are confirmed: the home’s owners, grandchildren of the original owners, can no longer keep the place up and are looking to sell. But here’s the good news: they are going to do everything they can to sell to someone who will not only agree to keep up the rock garden, but who will be enthusiastic about doing so and will still open the garden to the public on occasion. To that end, they have not yet listed the house but are doing some initial PR to generate interest and feel out potential buyers. You know who wants this house? Badly? So badly she can taste it? Me, me, ME. I walk by that house almost every day, and nearly every time think something to myself like, “I wish I owned that place and could prune those rhododendrons,” or “Imagine hosting a garden party on that incredible petrified-wood patio,” or “If I owned that place, I would replace that fence, and fix the fountains, and invite people to have their weddings there!” Alas, real estate is expensive, we already own one house, and for me, this may remain a pipe dream. But for you, perhaps…? Learn more about the Walker Rock Garden and how to contact the sellers right here. – Mary T.

help! what should I do with all of these lemons?

lemons

Of course the obvious choice would be lemonade, which, trust me, I’ve considered. But I’ve got 32 juicy lemons to work through. How did I end up with such a fine cache of citrus? A dear friend and recent Arizona transplant had to strip her tree to avert the impending frost, so a big priority box of fragrant desert sunshine arrived on my doorstep! I’ve been entertaining quite a few options: homemade Limoncello, for one, has been appealing to me; but I’m not patient enough to wait the month-plus it requires. I could whip up a monster batch of Lisa’s rosemary lemon simple syrup and make cocktails and sodas; but I’m really looking for something more substantial, maybe something savory. Readers, what should I make? The best suggestion just may end up featured here as a future real life test kitchen… — Megan B.