Amelie’s French Bakery…Charlotte, NC

May 3, 2013

Sara Silver . Food, Travel . Coffee

Poetic Edge

This morning’s post is all about some hometown love and a really funky French bakery called Amelie’s in the NoDa district of Charlotte, NC. My husband and I stopped by for a visit last Friday night after a late dinner at Carpe Diem on Elizabeth Ave and even at 11:30PM, Amelie’s had a line.

(This is my husband’s ‘I guess we’ll just have to wait in line’ face).

NoDa (short for North Davidson) has become the arts and cultural entertainment center for the city with bi-monthly gallery crawls and some of the best live music around Uptown. Places like Amelie’s have helped define this area as the trendy place to be; they’re eclectic with a hipster vibe – open 24 hours a day and always busy. The coffee is simple but strong, best enjoyed with fresh macaroons or an embarrassingly large Napoleon (my favorite)!

Star Peninger

Even if you’re not into coffee or fresh pastries (it’s hard for me to imagine such a person) this is just a really cool place to hang out. People watch, read a book, whip out your lap top…it’s one of my favorite spots in Charlotte.

Enjoy your weekend…maybe I’ll see you at Amelie’s! xoxo

Chalkboard Paint…Fussy or Functional?

May 2, 2013

Sara Silver . Home Design, Inspiration . Chalkboard Paint

Poppy Talk

Chalkboard paint is everywhere…and on everything. This crafty little paint has worked its way from the classroom into our living rooms, and our kitchen walls and furniture – it’s all over the place! Is it a passing trend or a new staple in home design?

Interiorspl

Here’s what I think; the flexibility of chalkboard paint is awesome. If you use it on your walls it allows you to be creative and fun; changing up the theme of your bedroom or den with the swipe of an eraser.

Dwell

One of my favorite applications is the chalkboard wall in the kitchen. I love this one because it’s practical – shopping lists, phone messages, weekly dinner menus and calender events; it’s functional and trendy.

Johanna-Vintage

The same applies for the home office; it’s much harder for your husband to tell you he’s forgotten to pay the water bill when the due date is written on the wall behind his head, right? (Don’t tell my husband I said that).

Inspired By This

And of course, awesome idea for the kid’s rooms…

Muliccia

Weekday Carnival

So, what are your thoughts on chalkboard paint…fussy or functional? Would you use it in your home?

Interiorspl

Strawberry Peach Vodka Collins Popsicles…

May 1, 2013

Sara Silver . Food

Endless Simmer

How pretty are these popsicles – perfect for a girls night or summer BBQ. Be careful to keep them away from the kids, though! Recipe from Endless Simmer.

Endless Simmer

Strawberry Peach Vodka Collins Popsicles

Makes 12 2.5 oz Popsicles

6 oz pureed strawberry (about 10 strawberries)
2 oz peach syrup (recipe follows)
12 oz tonic water
2 oz plus 3 oz vodka (divided use)

Instructions:

1. Stir strawberry puree with 2 oz. of vodka. Place three teaspoons of strawberry mixture in the bottom of popsicle form; set aside. (As mentioned in last week’s cocktail popsicle, I used cordial glasses, but any form will work.)

2. Stir peach syrup with tonic water stir to combine. Add vodka and stir to combine.

3. Pour peach and vodka mixture over strawberry mixture and stir to combine.

4. Freeze for about 2 hours or until mixture starts to solidify enough to hold a popsicle stick upright. Insert popsicle sticks and finish freezing popsicles overnight. To release popsicles run hot water on the outside of popsicle molds for a 2-3 seconds.

Peach Syrup

(You will have more syrup than you need. Save for other cocktail uses)

½ cup sliced peaches (about 4 medium size peaches)
1 cup water
1 cups sugar

Instructions:

1. Wash, peel, and pit peaches. Place peaches in a blender or food processor and process until peaches are pureed.

2. Place water, sugar and peach puree in a pot and bring to a boil and continue to boil for 5 minutes.

How to Make Any Stir-Fried Noodles in 6 Steps…Food 52 Love Pt. 3

May 1, 2013

Sara Silver . Food

Food 52

Possibly my favorite ‘Not Recipes’ ever from Food 52 and Tom Herschfeld – How to Make Any Stir-Fried Noodles in 6 Steps. If you’re not familiar with Food 52 the ‘Not Recipe’ section gives you basics on cooking without actually following a recipe; genius! I’ve posted their tutorial on making an easy risotto (which I made this past Easter and instantly felt like Rachel Ray) and 4 steps for roasting any vegetable (they taste crispy and fried but aren’t – they’re just awesome). So let’s get to it – Stir-Fried Noodles in 6 Steps!

#1. Stir-Frying happens fast so get together all of your veggies, pre-chopped and ready to throw in the pan. Dilute your soy sauce, 1 part soy to 1 part water, it reduces back to full strength when it hits the heat (didn’t know that!)

#2. Choose a Noodle – cook them ahead and let them cool. The author suggests rice noodles and steeping them rather than boiling.

Food 52

#3. Cook whatever meat you’ll be using first – add in half of the diluted soy sauce when the meat is carmalized and set aside. Wipe out the pan and return to the heat.

Food 52

#4. Sear your veggies until tender – adding the ones that take the longest first. So, carrots in the beginning – ginger and garlic at the very end.

Food 52

#5. Combine everything in the pan, tossing until it’s warmed through. Add the remaining diluted soy sauce last.

Food 52

#6. Add in the garnishes, scallions and chives, which the author states is non-negotiable when cooking Asian food – it’s necessary to round out the flavors.