Explore a little vintage Brini through this downloadable video series featuring footage from the original New York cable access show.
Fri, 23 October 2009  Hello people! It’s time for a new episode (I know, I know, it’s past time, this was the episode that almost wasn’t). This time out we’re making grilled cheese! Such fun, and so easy… We’ve chosen some delicious cheeses to feature, including Cotswold, Gruyere (our fondue sandwich) and aged farmhouse Cheddar. We’re using sourdough bread, which gives the sandwiches a nice tang. Here are a few grilled cheese tips: - Grate your cheese: Grated cheese melts more quickly and easily than slices. - Butter the bread, not the pan: That’s the outside of the sandwich, not the inside. Buttering the bread on the outside ensures that the sandwich will brown evenly. - Cover your sandwich for the first few minutes: This will conserve the heat and melt the cheese more quickly. Flip the sandwich after about 4 minutes and then leave it uncovered. Grilled cheese sandwiches are ripe for experimentation. Why not explore with cheeses and breads you find in your local gourmet store? How about a bleu cheese sandwich? Gouda or Fontina would be delicious melted up. As for breads, brioche would make a very tasty nibble! So would a rich hearty 7 grain with plenty of nuts and crunchy bits. Just in time for the holidays, we have a new Brini Maxwell store! If you click on the “Shop” link at BriniMaxwell.com you’ll be directed to our new store featuring fun Brini Maxwell products, some you may be familiar with, some that are brand new! One of the new products is the Brini poster. It’s a fun, inexpensive way to bring me into your home. Have a look!
Comments[13] |
Mon, 29 June 2009  Hi people! Welcome to another episode. This week is all about customization – we’re customizing a brownie mix and I’m going to give you some ideas for making mixes your own. The benefit of working with a mix is the convenience of it. You can throw together a quick dessert in a few minutes, bake it and have it ready in no time at all. This convenience comes at a price though. That price isn’t taste, as most mixes produce quite tasty results. That price is individuality. Making your mark with a mix is the aim of this episode. Now we’ve made a traditional brownie mix a bit more posh by giving it an island flavor. We’ve added coconut and coconut rum to the mix. Here’s how: You’ll need: 1 Duncan Hines Dark Chocolate Fudge brownie mix ½ cup oil ¼ cup coconut rum 3 eggs ¼ cup shredded sweetened coconut Dash more coconut rum Prepare mix as directed on the box, swapping out the water for the coconut rum and adding the coconut after the other ingredients have been combined. Add the dash of rum after the shredded coconut has been mixed in. Bake as directed on the box. Frost the finished product with Buttercream icing (flavored with coconut extract) and garnish with more shredded coconut. The key to making a mix your own and achieving professional results is preserving the chemistry of baking. I have a friend who always customizes his mixes and his cakes are always delicious, but they frequently don’t hold together all that well and tend to be a bit lopsided. The reason for this is that he hasn’t preserved the balance of liquid to solid ingredients and hasn’t allowed for the leavening process. The reason we add a dash of rum to the mix is to account for the added bulk to the recipe from the shredded coconut and the liquid lost more quickly due to evaporation during the baking process – alcohol evaporates more quickly than water. I’m especially fond of doctoring brownie mixes. One of my favorite holiday recipes is made with a dark chocolate brownie mix, into which you add a teaspoon of peppermint extract. Then frost the brownies with butter cream icing and sprinkle crushed peppermint candy canes on top. I call them my peppermint bark brownies. I’ll be featuring them in an upcoming episode around the holidays, so be sure and look for it! If you’re interested in learning more about customizing mixes be sure and have a look at The Cake Mix Doctor. Anne Byrn is a whiz at making mixes interesting. The NetFlix film for this time around is a perfectly delightful screw-ball comedy from 1939 with Claudette Colbert and Don Ameche called Midnight. It’s pure catnip and makes for a remarkably entertaining evening. Be sure and rent it and post your thoughts about it here. It’s available at NetFlix, and by clicking on the link or the ad on the home page you support this podcast! Speaking of films, for those of you in 7/2 Murder on the Orient Express 7/9 Evil Under the Sun 7/16 The Long Long Trailer 7/23 Kiss me Kate 7/30 What’s Up Doc Be sure and join us if you’re in town! Last, but not least, we’re having a sale at Felix Populi. We’re selling off some of our back stock on some great things for your home at up to 60% off! Be sure and come by and have a look. Comments[23] |
Tue, 21 April 2009  Hello people! This week we have an episode for those of you that are particularly anal retentive. I’m showing you how to iron fringe. Keeping all our strands going in the right direction is important! In addition to that we have lots of things to talk about. I was recently featured on the cover of the online crafting magazine “Snippets”, which is a part of the delightful Our Netflix Screening Series film this time around is another thriller – I thought it would be fun to compare the last film (Rear Window) which is so well known, to this obscure little gem about a concentration camp survivor who assumes a friend’s identity and moves to Last, but not least I’ve designed a delightful new table setting for spring for Felix Populi. It’s perfect for Mother’s Day. Treat your mom to a set! Comments[11] |
Fri, 13 March 2009  Hi people! Brini here and this week we have a delicious stew for you…Hungarian goulash! As stews go, it’s very simple – very easy. Here’s how: You’ll need: 2 lbs stew beef cut into 1” cubes 3 Tbs. flour 2 Tbs. vegetable oil ¼ cup chopped onion 1 bay leaf 2 whole cloves 1 ½ tsp. salt ¼ tsp pepper 1 Tbs. paprika 1½ cups beef stock Begin by coating the beef with the flour. Heat the oil in a sauce pan or electric skillet over medium heat and add the beef. Cook until brown on all sides, then add the onion. Stir for about 5 minutes until the onion is tender, then add the remaining ingredients. Blend well while bringing to a boil. Cover and reduce heat to simmer. Let cook for 2 to 2½ hours or until fork tender. Serve over buttered noodles or boiled potatoes. This dish is just great for the last chilly days of winter. Perfect for warming up after a blustery afternoon outdoors! I’m so glad What’s Up Doc was such a success! It’s one of my favorite films, and it’s nice to know that so many of you enjoyed it too. The next film we’ll be discussing in our NetFlix series is completely different! We’ll be talking about Rear Window – Hitchcock’s delightfully ghoulish (not goulash) classic featuring Jimmy Stewart and a beguiling Grace Kelly. If you don’t have it you can always find it on NetFlix, and by joining through my site you help support this show! That’s all for this week! Let me know what you think about Rear Window…
Comments[12] |
Fri, 13 February 2009  Hi people! This week we have another archival episode for you. This segment is from the first season of the original show. My guest Shonda Lear shows us how to make a statement with floral arranging. Her arrangement is quite remarkable and pleases Mary Ellen no end, for unexpected reasons – or perhaps those reasons should have been obvious to me – watch and see. Shonda is the brainchild of David Mandel, whose company The Show Must Go On creates fanciful jewelry and objet d’art.
I’m so happy to kick off the film discussion feature of this blog, inspired by Netflix. Our first film is one of my favorites – What’s Up Doc. If you haven’t seen it, you’re in for a treat. Inspired by the screw ball comedies of the 30’s, Peter Bogdanovich’s 1972 film features Barbra Streisand and Ryan O’Neil and has the distinction of being Madeline Kahn’s first film. I highly recommend it. Add it to your Netflix queue and screen it, then post your comments here. If you haven’t joined Netflix yet, you’re missing out on a delightful diversion and a great value. Click here to join and support the podcast at the same time! Our next film will be announced with our next episode in around two weeks.
That’s all this time! Direct download: Size_Matters_-_Valentines_Day_Excess_in_Floral_Arranging.m4v Category: podcasts -- posted at: 9:58 PM Comments[18] |
Wed, 24 December 2008  Hello people, and happy holidays! This time around we’re featuring two musical numbers from my holiday show at the Cutting Room, here in
Direct download: Holiday_Well_Wishes_from_the_Brini_Maxwell_Show.m4v Category: podcasts -- posted at: 11:27 AM Comments[13] |
Thu, 27 November 2008  Hi people! Welcome back to another episode of the show. This week I have a special treat for you. Mary Ellen is back! She joined me while I made a delicious apple strudel. You’ll also get a glimpse of the beautiful fall foliage here in the northeast. We took a trip to Ochs Orchards in Warwick New York to pick our apples for the strudel. Here’s the recipe: You’ll need: 4 moderately sized apples, peeled and cut into thin wedges 1 puff pastry sheet 1/4 cup sugar 1 tsp. cinnamon 2 Tbsp butter, melted 1 Tbsp cinnamon sugar Preheat the oven to 350. Begin by laying out a linen towel and covering it with a sprinkling of flour. Work the flour into the towel. Place the puff pastry on the towel and work it out with your finger tips to enlarge it a bit. Brush the pastry with melted butter, then lay out your apples on the pastry and roll it up like a jellyroll. Gently transfer the rolled strudel to a greased baking sheet and brush with the rest of the melted butter. Sprinkle the cinnamon sugar on the buttery pastry and bake for 25 to 30 minutes, or until golden brown. Serve warm with ice cream for dessert or cold for breakfast. I have some exciting news for everyone. I'm going to be introducing a new feature on this blog. I'll be discussing a different classic film with each post. We'll be talking about some terrific films, many obscure, but all will be very interesting, and with all my intelligent fans out there I know that we'll have some great discussions! This feature is being sponsored by Netflix. So if you're not a member, please click here to sign up! In signing up through the above link you'll also be supporting this podcast. Thanks!
Comments[17] |
Mon, 17 November 2008  Hi people! This week on the show we’re making strawberry smoothies. They’re so easy to make and so delicious. Here’s how: You’ll need: 6 frozen, hulled strawberries of varying sizes ½ banana, peeled and sliced 1 cup apple juice 1 fresh strawberry for garnish Combine all ingredients in a blender and blend until smooth. Pour into a glass and garnish with a fresh strawberry that’s been split and slid onto the rim of the glass. Serve with a straw. Our product of the week at Felix Populi is our holiday coasters. They make the perfect holiday hostess gift and come in four sensational colorways. Have a look at this and all our other great products for the home at FelixPopuli.com Direct download: Pretty_and_Pink_-_Strawberry_Smoothies.m4v Category: podcasts -- posted at: 12:00 AM Comments[5] |
Mon, 20 October 2008  Hi people! Brini here, this week with the perfect cucumber sandwich! These little morsels are a delightful addition to tea, wonderful canapés at a party and just down right tasty for a lunch time treat. They’re easy to make too. Here’s the recipe: You’ll need: Cucumbers White bread Butter Chives (optional) Begin by slicing your cucumber. You can leave the peel on or you can peel them. If you decide to leave the peel on it’s nice to groove it with the tines of a fork. It makes the slices look pretty. The cucumber slices should be extremely thin. It’s been said that one should be able to read the London Times through the cucumber slice. Once you’ve sliced your cucumber (you should have 3 to 4 slices for each sandwich you’re making), you can turn your attention to the bread. The bread should also be thinly sliced – it should allow light to pass through it – and it should have the crusts cut off. I like to use a This week on my NPR Podcast I’ll be discussing some traditional ideas for fall entertaining. Be sure and listen! I’m proud to say we have some lovely new products available at Felix Populi – new placemats, napkins and a sensational new crafting kit for the holidays – yarn ornaments. Have a look! That’s all for this time. See you soon! <!--FREEPOLLKIT.COM POLL CODE BEGIN-->
Direct download: Not_Even_for_Ready_Money_-_Cucumber_Sandwiches.m4v Category: podcasts -- posted at: 12:58 AM Comments[11] |
Mon, 29 September 2008  Hi people! This week we’re featuring my recipe for potato salad. It’s ever so easy to make and I know you’re going to enjoy it. You’ll need: 10 – 12 boiled red bliss potatoes 1 cup halved cocktail olives 1 cup sliced scallions 3 Tbs. mayonnaise 1 tsp curry powder Salt and pepper to taste Cut the potatoes into bite sized pieces, then combine with the olives, scallions and mayonnaise in a large bowl and mix well. Add the curry powder, salt and pepper and taste. Adjust seasonings. Serves 6 as a side dish. My NPR podcast will be returning soon. On the next episode I’ll be talking about adventures in the kitchen – ideas for making ordinary food taste terrific! Be sure and listen. Have a look at our new products on Felix Populi. This week’s episode features two of them. The doily dishtowel and our new tablecloth check linen napkins. Direct download: Not_Just_Small_Potatoes_-_Pototo_Salad_with_a_Kick.m4v Category: podcasts -- posted at: 12:00 AM Comments[3] |
Sat, 13 September 2008  Hello people! Welcome to season 4 of my podcast! New season – new developments. This season is all about new material. We’ll be exploring new territory together. I hope you enjoy it! This week I’m featuring the city of Steven and I made Jones’ famous mac and cheese and it’s just delicious. Here’s the recipe: You’ll need: 1 pound elbow macaroni, cooked 2oz butter +/- 2oz flour (see below) 1 qt milk ½ t 1 T dry mustard ½ t paprika ½ pound yellow cheddar, grated ½ pound white cheddar, grated Salt and pepper In a heavy saucepot, melt butter. Add flour until it looks like the consistency of wet sand. You may need more or less than recipe. Cook on med-low heat for five minutes until redolent of popcorn. Add milk (cold) and whisk well to avoid lumps. Add Place macaroni in a bowl and toss with sauce. It should be very cheesy. Spoon into a baking pan. Bake in a 350 degree oven until top starts to brown, about 20 min or so. Top with breadcrumbs for final 10 minutes to achieve a golden brown crust (or broil), watching carefully so crumbs do not burn. Can be made ahead no problem—just allow longer for reheat. MANNA Is a wonderful organization. It’s devoted to feeding those who can’t manage it themselves because of disease. They’ve been growing by leaps and bounds and are now able to accomadate 3 squares a day for over 1500 men, women and children. This all takes money, of course. If you’re looking for a worthy organization to give to, MANNA is a great opportunity. If you’re prefer your giving with a reward for you as well, then have a look at our products on Felix Populi. Any purchase made through our website will net MANNA 10% of the profits this month! Speaking of Felix Populi – we’ve expanded the line and now feature some great new products. Be sure and have a look at the felt coasters, and don’t miss the new framed prints featuring me as Kim Novak in Vertigo. They’re by Bradford Noble and they’re really beautiful! Last, but not least, you may have noticed Saturn has signed on as a new sponsor and they have a question for you:
Direct download: Sisterly_Affection_for_the_City_of_Brotherly_Love.m4v Category: podcasts -- posted at: 8:24 PM Comments[4] |
Fri, 20 June 2008  Hi people! Brini here with some fun tips. This week we're featuring a couple of tips from the last season of the original show. It's about tooth brushes - use them to clean your grout - and folding fitted sheets. It's not as hard as it looks. Watch and see!
Now I have some great news for all you New Yorkers out there! I'm going to be hosting classic films at the Chelsea Clearview Cinemas for the months of July and August - 9 weeks in all. The screenings are every Thursday at 7pm starting on the 3rd with The Gang's All Here - the patriotic musical from 1943, featuring Carmen Miranda and Alice Faye. If you've never seen it you're in for a treat. It's an outrageously creative Busby Berkley musical in technicolor with terrificly over the top production numbers. The tickets are $6.50 and there is a raffle drawing each week with Broadway tickets and products from my line up for grabs. The rest of the schedule for July is as follows: July 10th Thoroughly Modern Millie July 17th Palm Beach Story July 24th Rear Window July 31st The Ritz Hope to see you there! This week on my NPR podcast we're discussing how to make your home a haven of convenience with pushbutton technology. Be sure and have a listen! Next time I'll be back with a brand new episode! Thanks for sticking with me... Direct download: Tips_That_Prove_Life_is_in_the_Details.m4v Category: podcasts -- posted at: 1:45 AM Comments[24] |
Fri, 23 May 2008  Hi people! Brini here, back with a new episode. Now I know it’s been a while, but we’ve been busy working on some exciting new projects. More about that later. This week we’re featuring the lost episode from the first season. This episode was planned for, but never aired during the first season of my podcast. It’s all about making the most of your mornings. I’m demonstrating a family recipe for coffee cake that I like to call Hobokuchen! It’s very simple, here’s how. You’ll need: 2 ½ cup flour 4 tsp baking powder ¼ tsp salt 1 cup sugar ½ cup butter 1 tsp grated lemon rind 1 eg 2/3 cup milk 1 tsp cinnamon ½ cup chopped walnuts Preheat the oven to 375 degrees and grease a 9” by 12” pan. Sift flour, baking powder, salt and sugar and place in a bowl. Add butter and blend well with a fork until the mixture is crumbly. Reserve 2/3 of a cup of dry mixture for the streusel for the top. Add grated lemon rind to the remaining mixture. To the reserved streusel add the walnuts and cinnamon and blend well. Combine milk and egg and mix by hand, then add the milk mixture to the dry mixture and blend thoroughly. Pour into baking pan, spread with the streusel and bake for 30 minutes or until a tester comes out clean. Now making your morning more pleasant isn’t difficult if you apply these tips: Do everything you can the night before – lay out your wardrobe for the following day, set up your breakfast, you can even take your shower the night before. Having everything prepared will make getting out the door that much easier. Do you wakeup with the news? It’s a rather jarring start to your day. Try waking up to a jazz or classical station, or buy an alarm clock that will connect to your MP3 player or one you can use a CD with. It’s so much nicer to program your mornings for serenity than it is to greet the day with angst. This week on my NPR podcast we’re talking about how buying vintage can help you avoid planned and programmed obsolescence. Here are a few links with information about making this a reality: www.retrorenovation.com – This blog is choc full of ideas for creating retro interiors http://en.wikipedia.org/wiki/Planned_obsolescence - An interesting article about planned obsolescence. http://www.antiqueappliances.com/links.htm - some links to sites about vintage appliances. I’m sorry I missed posting my recipe for Brussels sprouts last week. If you’d like it, please email me at Brini@BriniMaxwell.com and I will send it to you. Don’t forget to come by Felix Populi. The site has been revamped and we have quite a few new products up, and more coming soon! Comments[16] |
Mon, 14 April 2008  Hi people, Brini here with another episode for your viewing pleasure. This week we’re delving into needlepoint! It’s a charming craft and so easy to do. The project that I’m working on in the show is One of the stitches we detail this time around is the tent stitch, which when done diagonally creates a basket weave on the back of the canvas. The reason we do the stitch in this pattern is to reduce distortion of the canvas because each diagonal line pulls the canvas in the opposite direction of the last, keeping the canvas much more square than if you work the stitch across or down. The other stitch I demonstrated is the satin stitch. It can be done vertically, horizontally or diagonally and covers more than one intersection of the canvas. The parallel stitches create a smooth surface that’s pleasant to the touch. If you’re interested in needlepoint you can find materials and supplies at www.needlepoint.com and information about the craft at www.needlepoint.org. For a more ironic view of the craft be sure and have a look at The Needlepoint Museum. This week on my NPR podcast I’m discussing the wonders of life without furniture. It’s a young look, but can be lots of fun in a rumpus room! Be sure and have a listen. Don’t forget to have a look at Felix Populi this week. We’re just about to add some exciting new products, and while you’re shopping have a gander at the Brini Maxwell auctions. This week we’re featuring easy shifts for casual summer living. That’s all for this week. Bye now!
Direct download: The_Pixels_of_Yesteryear_-_Needlepoint.m4v Category: podcasts -- posted at: 6:32 PM Comments[31] |
Fri, 4 April 2008  Hi people, Brini here, and this week on the show we’re taking care of your carpet! It’s important to keep your wall to wall looking fresh. It’s a big investment, and a shabby floor makes for a shabby home. A clipper comb is perfect for shaving the pills off your low pile Berber carpet. You can also find a little electric razor designed for the purpose that’s better for high or loose looped pile carpets. Simply run the clipper along the surface of the carpet with the blade tilted just above the surface and the pills come right off! Carpet dents can be removed with a spritz of water. The dents will relax with the water and a little fidgeting. I was pleased to find that the spots on my carpet almost all came up with Kaboom, that product from late night television. Although Orange Glo no longer makes the stain remover (they’ve migrated the Kaboom brand over to bathroom cleaners) I’m pleased to recommend Spot Shot Carpet Stain Remover. Though I haven’t used it myself, I’ve had positive reports from other’s about the effectiveness of it. Of course, be sure and test any spot remover on a hidden area of your carpet before using it on an exposed area. For more useful tips on home maintenance have a look at the tips section of the part of my website devoted to my Style Network show. My NPR podcast this week is all about stew. Even though it’s spring, it’s still quite nippy in a good part of the country. Stew can warm your cockles and make you a hit with your family and guests. Be sure and have a listen! Here’s my recipe for Hungarian Goulash: You’ll need: 2 lb stew beef cut in 1? cubes 3 Tbs. all purpose flour 2 Tbs. vegetable oil ¼ cup chopped onion 1 bay leaf 2 whole cloves 1 ½ tsp salt ¼ tsp pepper 1 Tbs. paprika 1 ½ cups beef bullion 8 oz egg noodles 2 Tbsp butter Coat the beef with the flour, then sauté it in a heavy pan with the vegetable oil. When the cubes are browned on all sides add the onion and cook until transparent. Add all remaining ingredients except the noodles and butter and bring to a boil. Cover and reduce heat and simmer until fork tender, about two hours. About 15 minutes before the two hours is up boil the noodles, drain and toss with the butter. Top the noodles with the stew and serve. Don’t forget to come by FelixPopuli.com and have a look at the Brini Maxwell auctions this week! That’s all for this week!
Direct download: Bright_and_Clean_Always_Under_Foot_-_The_Care_and_Cleaning_of_Carpet.m4v Category: podcasts -- posted at: 12:00 AM Comments[9] |
Fri, 28 March 2008  Hi people, welcome back to another fun episode. This week we have a bit of a variation on the theme. My cousin Pebbles and her best friend Lisa found themselves with nothing to do one afternoon and decided to make a little something in the kitchen. They chose my recipe for Lazy Daisy cake and it’s just delicious. Here’s the recipe: You’ll need: 2 eggs 1 tsp vanilla 1 cup granulated sugar 1 cup flour 1 tsp baking powder 1 tsp salt ½ cup milk 4 Tbsp butter 3 Tbsp dark brown sugar 2 Tbsp cream ½ cup coconut Preheat the oven to 350, then butter and flour an 8? square pan. Beat the eggs with the vanilla until thickened slightly, gradually add the granulated sugar and beat. Mix the flour, baking powder and salt together and add to the egg mixture, blending until smooth. Heat the milk and 1 Tbsp of the butter together in a small pan. When melted, stir the butter mixture into the batter and mix well. The batter will be runny. Working quickly, pour the batter into the pan and bake for about 25 minutes, or until golden brown. While the cake is baking combine the remaining 3 Tbsp of butter, brown sugar, cream and coconut in a small pan, over low heat until well blended. After removing baked cake from the oven, spread the coconut mixture on top and brown lightly under the broiler, being careful not to burn. It’s just delicious! Don’t forget to have a look at Felix Populi this week. Be sure and explore all the possibilities with the new linen pillow line and look for fun new products soon! While you’re shopping have a look at the Brini Maxwell auctions. You never know when you’ll find something you can’t live without.
Comments[3] |
Fri, 21 March 2008  Hello people, Brini here with a new episode! I know it’s been a while, but we’re back with some great new content. Thanks for your patience! This week we’re making charm bracelets! They’re so easy to make. You’ll need: Charms you make or buy Chain and clasps Or Open link bracelets Jump rings Needle nose pliers Round nose pliers Wire cutters The process is simple, just connect the charms to the links of the bracelet or chain with the jump rings. The needle nose pliers are very helpful with this process. They allow you to manipulate the tiny rings and hold them in place while positioning the charms and links. The round nose pliers act as another pair of “hands? when opening and closing the rings. If you’re using chain and clasps, use the wire cutters to shorten the chain to fit around your wrist, and then attach the clasps on either end. We also made charms with beads and headpins. For this you’ll need: Beads of your choice Headpins in the same color as your bracelet or chain Round nose pliers Wire cutters Thread the headpins with beads of you choice. I like varying the size and color of beads to create different effects. You can begin with large beads and graduate to smaller ones or vise versa. Other ideas include stacking sequins to make cylindrical beads, using buttons and bead caps. Once the beads are stacked cut the head pin off about 3/8? above the top bead, then, using your round nose pliers bend the tail around into a loop. Bend the loop back to center and you’re ready to attach it to your bracelet with a jump ring. All the supplies you need can be found in most craft shops. There are wonderful bead stores in most big cities that have a terrific supply of beautiful beads that can be bought one bead at a time. Those shops usually carry beading tools, chain and jump rings as well as beads. Here are a few internet sources: This week on my NPR podcast we’re talking about making your home beautiful with cut flowers. Flower arranging is simple when you know a few easy tricks. Be sure and listen! Don’t forget to drop by Felix Populi. We have some delightful new pillows up that can be customized for your home in 65 different colors of linen, and this week on the Brini Maxwell auctions we’re ushering in spring with some beautiful garments in blue, green and white. That’s all for this week. Bye now!
Direct download: Armed_with_Charm_-_Analysis_of_a_Craft.m4v Category: podcasts -- posted at: 12:00 AM Comments[6] |
Tue, 4 March 2008  This week we're featuring an encore of the episode featuring our bridge party. Bridge, being an extra special occassion, demands extra special nibbles. Here's an idea for sandwiches with a bridge theme: You'll need: Suit shaped cookie cutters Thin sliced sandwich bread Deli meat Thin sliced cheese Leaf lettuce Sliced olives Toothpicks Start by stacking your sandwich, then place your cookie cutters on top and press down very firmly until you've separated the shape from the rest of the sandwich. Open top tin type cookie cutters work best for this because they're sharp enough to cut through all layers. Remove the sandwich from the cutter and trim off any stragglers with a scissors. The bottom of what you've just cut will be the top of the sandwich. Finish by garnishing with a sliced olive speared with a toothpick. These can be made with all different types of cookie cutters for all different occasions. Keep in mind, however, the more elaborate the shape the more difficult it will be to cut the sandwich - the club is the most complicated of the suits to cut. Hint: If you want to add condiments to your sandwich, do it after they're cut. The layers slip around too much if you've dressed it before you attempt to cut them. This week on my NPR podcast we'll be featuring an encore of the branding episode. Be sure and listen! Be sure and have a look at Felix Populi for charming objects for your home. We'll soon have some new items up for your consideration! And come by and see what's new at the Brini Maxwell auctions. There's always something exciting to bid on! I'm sorry about the recent radio silence. We've been having some technincal difficulties here at Brini central. Hopefully we'll be able to resolve those and return to bringing you exciting new content soon. Hang in there!
Comments[6] |
Sun, 10 February 2008  This week we have an encore of the episode featuring Mary Ellen's cold. Being sick is never fun. Here are some tips for making the circumstances easier. Reading material like magazines and books can be kept in a new wastepaper basket. The corralled publications can be easily pulled up on the bed to be retrieved or put away. Instead of a tray, use muffin tins for serving meals in bed. The cups are perfect for holding the various courses of the meal and things won't slide around or spill. If the flavor the medicine is less than appealing an ice cube on the tongue will numb the taste buds and make medicating less unpleasant. Standard sized newspapers can be a bit much to handle when stuck in bed. Split them down the middle to make them easier to deal with. One of the least pleasant aspects to being incapacitated is the difficulty of bathing, and forget about washing your hair. This can be accomplished more easily by putting your subject in a plastic rain poncho. Place it on them backwards so the hood can be used as a pocket for the shampoo and conditioner. Then attach a sprayer to your kitchen or bathroom spigot and you're all set. As you saw in the show I let my self get a little carried away these tips to the expense of Mary Ellen's sanity. I would advise you to keep your head about you, even though the circumstances of taking care of a cranky sick person can be a bit trying at times... Don't forget about the the Brini Maxwell auctions and all our wonderful items at Felix Populi!
Comments[10] |
Mon, 4 February 2008  This week we're featuring a first season encore that's all about fires and fireplaces: It's lovely to cuddle up next to a nice warm fire during the brisk winter months. This week's episode was taped at a lovely home on What's better than a hot cup of cocoa in front of the fire? Here's my recipe for hot cocoa. Here it is: You'll need: 1/4 cup 1/2 cup Sugar Dash Salt 1/3 cup hot water 4 cups milk 1/8 cup Coconut, vanilla or orange rum Combine the cocoa, sugar, salt and water in a sauce pan and heat until boiling, stirring constantly. Boil for 2 minutes. Add the milk and stir until heated, but do not boil. Remove from the heat and beat with a mixer until foamy. Add the rum and serve. This should make about 6 servings. If you're a tee totaler you can eliminate the rum and flavor the cocoa with extract instead. Don't forget the Brini Maxwell auctions this week and come by Felix Populi for some fun Valentines Day products!
Comments[8] |
Fri, 25 January 2008  This week we’re revisiting an old friend from season 1 – Verena Birdsong! She’s a lot of fun, if a bit quirky. As odd as Verena’s tips were her chocolate cake recipe was just delightful! As promised, here it is: Grandma Bea’s Chocolate Cake 6 tablespoons unsweetened cocoa 1/2 teaspoon salt Don’t forget to listen to my NPR podcast this week. I’m interviewing a wonderful designer – Trina Turk. Her fashions are so chic and she has such good ideas about style. I’m sure you’ll enjoy it. Drop by FelixPopuli.com this week for a fun Valentines Day idea – grown up Valentines Day cards! They’re perfect for sharing the spirit of the season without delving into bigamy. Don’t forget to drop by the Brini Maxwell auctions!
Comments[3] |
Fri, 18 January 2008  On this week’s episode we’re revisiting a delicious recipe using one of my favorite foods - cheese. It’s milk’s leap to immortality and one of nature’s wonders. We’re making toasted sesame cheese wafers. This segment is from an episode devoted to the wonders of this dairy delight. For the wafers you’ll need: 5 oz processed cheese spread 3 Tbs. butter ¾ cup flour ¼ tsp paprika 2 Tbs. toasted sesame seeds Preheat the oven to 400. Sift the flour and paprika together, and then blend in the sesame seeds. Combine the cheese and butter in a bowl and cream together. Add the flour mixture and stir until well blended. The dough will be stiff. On a sheet of wax paper work the dough into a log about 6 and one half inches long and an inch and a half in diameter and wrap in the wax paper. Chill the dough in the fridge for at least an hour and up to one week. When chilled, unwrap the dough, slice thinly and bake for about 15 minutes, or until lightly brown around the edges. Now on my NPR podcast this week we’re finally getting around to that brunch episode that we missed last fall. Don’t miss it! We’ve just launched a charming new tabletop collection at FelixPopuli.com. It has Valentines Day written all over it (well, not literally…) so be sure and have a look! Also, don’t miss the Brini Maxwell auctions this week.
Comments[12] |
Fri, 11 January 2008  Hi people, Brini here. And this week on the show we have an encore of the organizing episode from season 1. There are so many useful tips in this one folks. Be sure and watch! On my NPR podcast we’re talking with Jamie Adler of Phyllis Morris Originals and 655 Home in We’ve just put up some new products on FelixPopuli.com and there will be more new items going up early next week. Be sure see what’s new, and don’t forget to come by the Brini Maxwell auctions this week – just in time for Valentines Day it’s all about pink!
Comments[9] |
Fri, 4 January 2008  Hi people. This week we’re revisiting an episode from season 1. It features a lovely family recipe for date nut cake. It was my grandmother’s recipe and I made it for Mary Ellen’s birthday. It’s just delicious. You’ll need: 1 stick of butter ½ lb dates 1 tsp soda 1 cup boiling water 1 ¼ cup flour 1 cup sugar 1 egg ½ cup pecans Begin by putting the butter, dates and soda in a bowl and covering them with the boiling water then let them cool. Preheat the oven to 350 and grease a 9 x 12? baking pan. Then add the egg, flour, sugar and pecans to the cooled ingredients in the bowl and mix well. Pour into your greased pan and bake for about 30 minutes, or until the cake pulls away from the sides of the pan. On my NPR podcast I’ll be discussing an idea for a few New Year’s resolutions. Be sure and have a listen! Don’t forget to come by Felix Populi. We have some new items available and some others on sale! And don’t miss the Brini Maxwell Auctions this week! Comments[8] |
Fri, 28 December 2007  Hello people! This week on the show we’re showing you all the little details of the renovated apartment. It’s such fun to dot all the i’s and cross all the t’s. One of the things we discussed this week was training your drapes. It’s easily accomplished and should be done when new drapes are installed. Begin by cutting strips of scrap fabric about 4? wide, then stack the drapes back as far as they’ll go, and arrange the folds as you’d like them to be. Then wrap the strips around the stacked back drapes and pin the in place. There should be a band about every 3 feet. Leave the bands on the drapes for about 2 weeks. When you remove them the drapes will “remember? their position when ever you open them. This week on my NPR podcast I’m discussing how best to use the week between Christmas and New Year’s. There are lots of things to do with down time. Be sure and listen! If you haven’t already, take a look at my new product line at www.FelixPopuli.com. While you’re there, sign up for an account – there are lots of fun products that will be debuted in the coming weeks and months. You won’t want to miss them! Don’t forget the Brini Maxwell auctions. This week it’s all about vintage shoes.
Comments[5] |
Fri, 21 December 2007  Hi people. This week we’re rerunning a holiday episode from season 2 that features a delicious recipe for Christmas morning. It’s called Mattie Belle’s Cranberry Bread and it’s very easy to make. You’ll need: 2 cups flour ¾ cup sugar 1 ½ teaspoon baking powder ½ teaspoon soda ¼ cup butter ¾ cup orange juice 1 egg 1 tablespoon grated orange rind ½ cup walnuts 1 cup halved cranberries Preheat the oven to 350. sift flour, baking powder and soda and set aside. Cream butter and sugar together, add the egg, then add the flour mixture in parts, alternating with the orange juice and blend well. Then mix in the orange rind, walnuts and cranberries. Bake for 1 hour, then turn the oven off and crack the door slightly to let the bread slowly cool down. On my NPR podcast I’m talking about decorating with food. Making our morsels do double duty as décor is such fun, and it honors our holiday feast in a lovely way. Be sure and listen! Don’t forget to have a peek at the Brini Maxwell auctions this week and if you haven’t already be sure and come by Felix Populi and have a look at my new line of products!
Direct download: 02-03_Cranberry_Bread_for_a_Tart_and_Tangy_Christmas_Morning.m4v Category: podcasts -- posted at: 2:20 AM Comments[7] |
Fri, 14 December 2007  Hi people, Brini here with another episode for your enjoyment. This
week we’re touring the renovated apartment. Don’t miss it! On my NPR
podcast I’m talking about bottle cutting for a fun gift giving alternative.
Be sure and listen, it’s such a fun craft. I have quite exciting news for you this week. My product
line has been launched and is available at www.FelixPopuli.com.
For the launch we have two lines of pillows. The Felix Populi line features
luxury fabrics, leather appliqué and custom tassels, while the FP line features
graphic prints with a pop art feel on cotton canvas with colorful backs. You
can also find my book there and soon we’ll have more items going up, including
items for the kitchen and bath. I hope you’ll come by and have a look! Don’t forget the Brini Maxwell auctions! This week it’s all about the 1940’s. Comments[3] |
Fri, 7 December 2007  Hi people! We’re coming into the home stretch with the renovation! This week we’re installing the carpeting and doing some upholstery. Don’t miss it! This week on my NPR podcast I’m discussing a fun idea for holiday gift giving – bottle cutting. There are some lovely projects that can be made with the right bottles. Have a listen and find out how. The Brini Maxwell auctions are featuring some fun items this week, and there are always new ones going up. Don’t forget to have a look! I’ll have some exciting news for you next week. Be sure and check back! Direct download: A_Soft_Touch_for_the_Soft_Touches_-_Carpet_and_Upholstery.m4v Category: podcasts -- posted at: 1:30 AM Comments[4] |
Fri, 30 November 2007  Hi people! Brini here with this week’s episode. We’re finishing up the fireplace this week and it looks great. Have a gander! The insert we used for the fireplace is a log and grate set from 2 Burn Inc. and the fuel we’re burning in it is SunJel. You can find those products along with free standing fireplaces right here. This week on my NPR podcast I’m discussing decorating your door for the holidays. It’s such fun to greet your guests with these clever ideas. Be sure and listen! Don’t forget the Brini Maxwell Auctions this week. We’re featuring all the glitters – holiday garb in gold and silver, and there are still some of last week’s offerings left in red and green! Direct download: The_Uncommon_Fireplace_-_Cure_for_the_Common_Flue_Pt._2.m4v Category: podcasts -- posted at: 12:40 AM Comments[3] |
Fri, 23 November 2007  Hi people, this week we're revisiting the Thanksgiving episode from season 1. I think it bears a repeat... Here's my recipe for wild rice casserole. It's a delicious alternative to turkey, and just as nice over the weekend as on the day itself: You'll need: 1 cup wild rice 1 cup ripe olives cut up 2 roasted red peppers cut up ¼ lb grated cheddar cheese ¼ tsp pepper 1 tsp salt ½ cup salad oil ¾ cup white wine Soak the wild rice in hot water and leave over night. Preheat the oven 350. Combine all ingredients except wine in a casserole dish and mix well. Heat the wine until simmering then pour over casserole. Cover and bake for 45 minutes, then remove the cover and bake for 15 minutes. Serve hot. Serves 6 as a side dish, 4 as an entree. This week on my NPR podcast I'm discussing ways to make holiday shopping easier. Don't miss it! Don't forget the Brini Maxwell auctions this week. They feature some fun holiday garb - perfect for those ubiquitous office parties!
Comments[4] |
Fri, 16 November 2007  Hello people, Brini here with this week’s episode. This time around we’re starting on my faux fireplace. It’s such a fun project and I got a fun girl to help me with it. Her name is Rose Wood and she’s one of the restorers at John Cory Studios. Rose built an enormous door that creates the impression of a flue for my fireplace while concealing oodles of storage! You’ll see us install that door, after getting a little sidetracked by some of Pebbles baking. This week on my NPR podcast I’m discussing the joy and virtue of giving thanks. Our national American holiday of Thanksgiving is a wonderful reminder of the benefits of gratitude. Don’t forget to take a look at the Brini Maxwell auctions this week. With so many fun new items going up you never know when you’ll find a treasure!
Direct download: The_Uncommon_Fireplace_-_Cure_for_the_Common_Flue.m4v Category: podcasts -- posted at: 12:00 AM Comments[6] |
Fri, 9 November 2007  Hello people, this week on the show it’s all about cork. Part of our renovation found us lining the walls of the office and eventually the ceiling in the kitchen with cork. It a wonderful retro 60’s/70’s treatment and it’s practical to boot! It makes a perfect memo board. The process isn’t difficult – just a little messy. Contact cement is the adhesive of choice and it’s a bit like rubber cement – apply it to both surfaces, wait for it to get tacky, then fuse the surfaces together. As with last week’s project, this is essentially a tile job, so plan out your tiles so the seams are centered on the wall for a professional look. This week on my NPR podcast we’re talking about collecting a prolific graphic artist – Vera Neuman. Her fashion and interior products are hot again. Be sure and listen! Don’t forget to take a look at the Brini Maxwell auctions this week. We have two new programs running at the moment – little black dresses and sweaters.
Direct download: Cork_-_Its_Not_Just_For_Bulletin_Boards_Anymore.m4v Category: podcasts -- posted at: 1:50 AM Comments[8] |
Fri, 2 November 2007  Hello people! Brini here again with some more ideas for your home. This week it’s all about decoupage! Yes, it’s not just for Victoriana anymore – decoupage is a technique that can be adapted to all sorts of fascinating projects. Now I used it as a furniture finish for the surface of my desk and it’s proved to be both durable and decorative for 7 years now. It’s an easy solution for unfinished furniture and can become the focal point of a room. What makes decoupage interesting is what you choose to apply to your surface. Now we used computer printouts of a wall paper pattern that mimicked tile. We just scanned the paper into the computer, broke out an individual tile from the pattern using a photo editing program and then printed it out 60 times. We laid the job out like a traditional tile job, working out from the center of the surface. We also planned out the job first, so we could just lay the pre cut, pre fitted tiles out without cutting as we went. Now you don’t have to use tiles or even computer printouts. There are so many options for decoupage out there – magazines, newspapers, playbills, virtually any paper product can be decoupaged to a surface. Some things to remember are that edges can catch and peel, so thin paper is best, if you plan to decoupage a table or desk top it’s a good idea to cover the art with glass and plan the project out before you glue it down – the medium is notoriously unforgiving. This week on my NPR podcast I’m discussing brunch. It’s more than a meal, it’s an opportunity! Be sure and listen… Here are some ideas for dishes to serve: Don’t forget to have a gander at the Brini Maxwell auctions this week. There are lots of fun new items to consider. Comments[10] |
Fri, 26 October 2007  Hello people, Brini here with some more ideas for freshening up your home. This week we’re finishing the cabinets and desk that we made on the previous episodes. Finishing is an important step. Here are some tips. Webbing tape is a must for filling cracks and holes. It gives the spackle something to cling to and makes the whole process a little easier. If you have large gaps in your wood work fill them with shims. The shims will fill in the space so you don’t need so much spackle. Don’t forget to sand – Sanding your spackling job will make it blend into the woodwork. After you sand run over your work with a tack cloth. Tack cloth is a loosely woven cloth impregnated with a sticky substance that picks up the dust. Repeat this process twice for a super smooth look. You can even sand between coats of paint if you want a hand rubbed finish. This week on my NPR podcast we’re talking with Dian Thomas about using dry ice for dramatic effects in your Halloween entertaining. Be sure and have a listen! Remember to have a gander at the Brini Maxwell auctions this week!
Direct download: God_Is_In_the_Details_-_Spackling_Sanding_and_Painting.m4v Category: podcasts -- posted at: 12:00 AM Comments[3] |
Fri, 19 October 2007  Hello people, and welcome to another episode! This week we continue our renovation series with the cabinets. Greg, John and I built the unit in an afternoon and I can’t recommend it enough. The clutter in your home will disappear if you utilize the space you live in to its fullest. Now construction isn’t as complicated as it’s usually made out to be. It’s really just common sense. Here are a few tips: Planning your project is all about knowing your space. For our cabinets we squared off a wall that had a slant to it, which said something about the architecture of the room. Look at your space with an eye to geometry and you’ll be able to make your built in esthetically pleasing as well as functionally viable. Measure twice, cut once – it’s an old saw, but it still rings true. When starting to work on your project you can save yourself some grief by confirming your measurements, especially if you’re planning on having your lumber yard cut your wood to size for you – which is a great idea for apartment dwellers without access to table saws and the like. Take advantage of existing furniture. You saw this on our desk episode – we built in an existing dresser. The professional finishing on furniture is something most built-ins will never be able to match. Using existing pieces of furniture is a great way to get that professional look without having to hire an expensive cabinet maker. Find the pieces in thrift shops and vintage stores for a small investment and your built-in will look like a million dollars! This week on my NPR podcast we’re talking about felt. Crafting with felt is a very satisfying experience. Warm and fuzzy fun can result in some lovely items too! Be sure and have a listen. As promised here is my favorite source for wool felt. Don’t forget to have a look at the Brini Maxwell auctions this week – with new items going up all the time there’s always something fun to buy!
Direct download: For_the_Love_of_Storage_-_Cabinet_Contemplation_and_Construction.m4v Category: podcasts -- posted at: 12:00 AM Comments[5] |
Fri, 12 October 2007  Hello people. This week on the show I'm featuring an encore of the episode with Margaret Cho! She joined Mary Ellen and I to make chocolate fondue. Chocolate fondue is delicious - a real glamour dessert. What's especially nice about it is that it's frightfully easy to make as well! The fondue we made on the episode is simply: 12 oz of bar chocolate, broken up 1 cup of heavy cream Melt the chocolate with the cream over low heat until smooth, stirring constantly. For dippers we chose pineapple, pound cake and strawberries, but you can add marshmallows, kiwi, bananas, cookies, lady fingers, and pretzels. On the show on the Style network we made fondue with milk caramels. Here's how This week on my NPR podcast we're finally getting around to those wallpaper tips. Don't miss it! Don't forget to have a gander at the Brini Maxwell auctions this week. There are some extra special items up for grabs right now! Direct download: Me_Mary_Ellen_and_Margaret_-_Chocolate_with_a_Cho.m4v Category: podcasts -- posted at: 12:00 AM Comments[4] |
Fri, 5 October 2007  Hello people, Brini here with another episode to help you with life’s little problems. This week we’re discussing entertaining in the midst of renovation. The key is to keep it simple! For me that means a salad bar with an easy dressing.
For the basic salad we combined butter lettuce, radicchio and alfalfa sprouts. We then created a “bar? consisting of two kinds of olives, hearts of palm, cold cut pin wheels, artichoke hearts, turkey breast, sliced avocado and sliced hard boiled egg.
I made a simple dressing in the blender. Here’s the recipe:
1 cup olive oil 3/4 cup vinegar 2 marinated roasted peppers
Place all ingredients in the blender and blend on high until completely liquefied. Pour over salad.
This is a simple one dish salad that’s perfect for entertaining while your home is in chaos. With all the gourmet ingredients and that luscious dressing it seems quite posh.
This week on my NPR podcast I’m telling you how to make your home sparkle with wallpaper. It’s so much fun. Don’t miss it!
Don’t forget to have a look at the Brini Maxwell auctions this week. There are new things going up all the time! Direct download: Easeful_Entertaining_During_Domestic_Demolition.m4v Category: podcasts -- posted at: 12:00 AM Comments[4] |
Fri, 28 September 2007  Hello people, and welcome to another episode of the vidcast. This week we begin construction. Last week we demolished the dining room, this week we’re delving into the desk. It’s a big job but we’re up to it! Construction can be daunting, but it can be made easier with a few tips: Soap your screws – Screws will slide in more easily if you soap the threads. Pre drill your holes – I can’t stress this point enough. Wood has a tendency to split when you drive screws directly into it without pre-drilling. Consider using MDF – Medium Density Fiberboard is a composite building material that is comparatively inexpensive, sturdy, strong, doesn’t warp and has a beautiful surface for paint. It’s what we used to build the desk and it looks great! If you don’t have the luxury of a shop you can have your lumber precut by your lumber yard. It makes for simple assembly on site providing that you are accurate in your measurements. Remember, measure twice, cut once. This week on my NPR podcast we’re discussing a wonderful old craft – mosaic making. It’s a delightful pastime that results in beautiful items to decorate your home and share with friends. Be sure and have a listen. This week we’re debuting some great new Brini Maxwell items in the eBay auctions. Be sure and have a look!
Direct download: Putting_It_Together_-_Building_a_Better_Built-In_2.m4v Category: podcasts -- posted at: 1:36 AM Comments[8] |
Fri, 21 September 2007  Hello people, Brini here with the further adventures of my apartment renovation! This week we’re demolishing the dining room. It’s a very simple process of removing screws and taking the built-ins apart, but the larger issue is change and how we deal with it. Accepting change in our lives can be scary. The key is detachment. If you’re able to remain detached from objects and outcomes then you’re much more likely to be in a position to welcome exciting new experiences into your life. It’s not as easy as it sounds, however. Letting go of our past, whether it’s in the form of material possessions, relationships or situations can be a daunting proposition. The important thing to remember is that, ultimately, we’re not defined by these things. The more we’re able to derive our sense of self from inside the less we’ll be likely to form limiting attachments to our surroundings. I’ve found that this can be accomplished with reflection. It’s helpful to keep a journal and record your thoughts about the events in your life that are challenging. These journal entries can serve as a map of your psyche which will help you understand your attachments and see that they are unnecessary. If you’d like to explore these concepts more fully I recommend a book: The Marriage of Spirit, by Leslie Temple Thurston. She has some extremely simple exercises that can help you let go of limitations and live more fully in the moment. As Socrates said “the unexamined life is not worth living?. Explore your possibilities fully! This week on my NPR podcast I’m interviewing Sheila Lukins, one of the authors of The Silver Palate Cookbook – a must have for every kitchen! Be sure and have a listen. Speaking of letting go of your attachment to objects, have a look at the items from the show that are up for auction this week. There are lots of terrific items available!
Direct download: Breaking_Up_Is_Hard_to_Do_-_The_Ins_and_Outs_of_Demolition.m4v Category: podcasts -- posted at: 12:00 AM Comments[7] |
Fri, 14 September 2007  This week on the show we’re beginning our renovation in the closet. We’re making the closet a joy to open and a delight for your clothes. Most people paint their closets white and there is a practical consideration for that – white closets make it easier to find what you’re looking for, but if your home is nice and bright you can indulge in a flight of fancy and make a statement with your closet. I used colorful paint that was left over from other projects so, for me, it was a thrifty project as well. But you can brighten your closets with pretty paper or other paint schemes as well. Make your closet pretty enough and you may never want to leave it! This week on my NPR podcast I’m discussing canning and preserving the fruits and vegetables of summer. It’s a delightful pastime that makes for a bountiful winter season and has the added benefit of reducing your carbon footprint by eating locally, as our forbearers did. If you’d like to try it be sure and have a look at homecanning.com and Successful Home Canning. You can also get in touch with your county agent who will have information on making your canning projects a success. Lastly this week, you can own a piece of the Maxwell myth. For the next few months you’ll be able to bid on vintage clothing and other artifacts that were used on the show. These auctions have items in all price ranges so be sure and have a look!
Direct download: Come_Out_of_the_Closet_-_Or_At_Least_Make_It_Pretty.m4v Category: podcasts -- posted at: 12:00 AM Comments[8] |
Fri, 7 September 2007  Hello people, I’m back with a new episode! This week is the beginning of our renovation series featuring the renovation and redecoration of my apartment. This time around we’re talking about how to fuel that renovation. We’re making a delicious mac and cheese and I have a tip for you! If your house is going to be torn up you won’t be wanting to cook much, but the work you’ll be doing requires good nutrition. Before you begin your renovation, prepare a few casseroles to cook when you’re knee deep in debris. Line your casserole dish in heavy weight plastic wrap, then fill the dish with your casserole and wrap the plastic over the top. Freeze the casserole in the dish, then pop the frozen casserole out of the dish and put it back in the freezer. Your casserole dish is free to use for other purposes and when you’re ready to eat the casserole just unwrap it and pop it back into the dish, let it thaw, then cook it normally. You can prepare several of these uncooked casseroles to tide you over until your home settles down again. Brilliant, no? Now, what to make? Why not this stunning gourmet mac and cheese recipe? Here’s how: You’ll need: 1 lb farfalle (bowties) 1 stick of butter 2 shallots, minced 6 Tbs. all purpose flour 1 1/2 tsp dry mustard 1/8 tsp cayenne 4 cups buttermilk 3 cups grated extra sharp white cheddar 1 1/3 cup grated parmesan cheese Fresh seasoned bread crumbs Preheat the oven to 350 and butter (or line with plastic wrap) a 3 quart casserole dish. Cook the pasta until just al dente, drain and set aside in a large bowl. In a heavy sauce pan melt seven tablespoons of the butter and sauté the minced shallots until transparent. Add the flour to make a roux and whisk until well combined and all the lumps are gone. Whisk in the mustard and cayenne, then add the buttermilk in four parts whisking in between. Bring to a boil and cook until thickened, whisking occasionally. Pour the sauce over the pasta, add cheddar and one cup of the parmesan and mix well. Fill your casserole dish with the mixture. Combine the breadcrumbs and the rest of the parmesan then sprinkle it on top of the casserole and bake for 30 to 40 minutes until bubbly and golden brown, or freeze to bake and serve later. This week on my NPR podcast I’m talking about managing your time as these warm, balmy days of summer dwindle down to a precious few. Don’t miss it!
Direct download: Bovine_Blessing_-_Marvelous_Mac_and_Cheese.m4v Category: podcasts -- posted at: 12:00 AM Comments[6] |
Fri, 31 August 2007  This week we have an encore presentation of my matzo ball soup recipe. Enjoy! Matzo ball soup is such a "hamishe" dish. The repudiated cure-all is a Jewish staple and it's very easy to make. This recipe originates with Ilse Sander - my grandmother. It took a little effort for Mary Ellen to wrap her mind around the ethnic dish, given her Roman Catholic roots, but once she did she certainly found it to her liking - despite a slight mishap. Matzo balls should be nice and firm - you want them to resist your teeth and your spoon. This is achieved with ganzeschmaltz, more commonly known as goose fat. Here's the recipe: 1/4 cup matzo meal Place all ingredients in a small bowl, mix until combined. Refrigerate for about an hour, then pinch off a small amount and roll into a ball between your palms. Repeat until all the "dough" is rolled. Cook in chicken broth until the balls float and serve. Makes about 10 balls This week on my NPR podcast we're discussing late summer entertaining with some delightful ideas for alfresco dining. Be sure and listen in!
Direct download: Matzo_Ball_Soup_-_Its_Not_Just_For_Shiva_Anymore.m4v Category: podcasts -- posted at: 12:00 AM Comments[2] |
Sat, 25 August 2007  Here's an encore of one of my favorite episodes. This week Mary Ellen, Delta and I went on a little shopping trip. The east village here in New York City is full of delightfully off beat stores with eccentric merchandise. The store we visited was the Wandering Dragon on East 10th Sreet. It had such a curious collection of items, including out dated military paraphernalia, stuffed oddities like two headed calves and a plethora of artificial limbs. I"m afraid it doesn't exist anymore, but if you find yourself in the neighborhood be sure and wander a bit yourself - you never know what wonderful little holes in the wall you'll find. After our foray into the odd we found our way back to my place where Mary Ellen produced what I believe is called a "joint", or marijuana cigarette. It was my first experience with "pot" and I have to say it made me feel just as odd as that two headed calf. That accounts for my less than with-it performance in the kitchen while making our dish for the day - veal with olives. The meal was just delicious, however. I found myself enjoying it with much more relish than I usually exhibit at dinner for some reason. Here's the recipe: You'll need: 4 veal cutlets Salt and pepper 3 Tbs. butter 1/2 cup white wine 1/4 cup cocktail olives, sliced Start by pounding the cutlets to ensure their tenderness, then salt and pepper them on both sides. Melt the butter in a large skillet and brown the cutlets on both sides. Add the wine and olives and let simmer, covered for about 5 minutes. Serves 4. Be sure and listen to my NPR podcast this week. We're talking about late summer entertaining with some tips and ideas for alfresco dining!
Direct download: Girls_Day_Out_-_Adventures_in_Shopping_Cooking_and_Inhaling.m4v Category: podcasts -- posted at: 7:14 PM Comments[6] |
Fri, 17 August 2007  This week our encore is all about flowers - edible flowers that is. Eating flowers sounds incredibly decadent - sort of like something that would get the Romans in trouble with the gods like plumbing with lead or Nero fiddling. It's quite respectable, however, and won't bring any lightning bolts down on your head. It's a wonderful idea for creative entertaining. I especially like serving flowers in salads. The bright oranges, yellows and reds of nasturtiums are so beautiful tucked among the variegated greens of the different lettuces. They also make a delightful conversational opener for a dinner party! Now, there are certain flowers that are just delicious and perfect for a nosh, including nasturtiums, violets, pansies, Johnny-jump-ups, roses, orchids, chrysanthemums, and clover. You can find a complete list of edible flowers here. It's so important to know what you're eating, however. Certain flowers are poisonous and should be avoided - these include: daffodils, foxglove, crocus, azalea, rhododendron, lilly of the valley and wisteria. A more complete list of dangerous flowers can be found here. In addition
to being used on pastries and in salads as demonstrated in the show,
edible flowers can also be used as garnish or frozen into ice blocks
and floated in your favorite punch or in small ice cubes for summer
cocktails or candied with sugar. It's such a delightful way to liven up
your meal. Try it the next time you entertain. Your dinner parties will
never be "business as usual" again! This week on my NPR podcast I'll be discussing the joys of insect sounds. These delightful sounds are such a staple of summer afternoons and evenings. You can invite the little creatures that make the sounds to your yard by planting grasses and other host plants for them, or you can simulate the sounds by buying recordings and playing them on outdoor speakers. One of my favorite recordings can be found here Direct download: Creative_Entertaining_with_Edible_Flowers.m4v Category: podcasts -- posted at: 1:01 AM Comments[2] |
Fri, 10 August 2007 This week we have an encore of the second episode of the series. Mary Ellen has asked me to help her throw a birthday party. It's a bit cheeky of her. Watch and find out why...
One of the subjects we cover is cake decorating. Making a pretty cake isn't difficult. To begin with if you're using a contrasting frosting you'll want to frost the cake twice. Begin by applying a very thin layer over the entire cake and then putting it in the fridge. The icing will harden and seal the cake crumbs in so you can frost it again without pulling up the crumbs and marring the appearance of the finished cake. I like to use a combination of elements when decorating a cake, as we did in the demo. Begin by amassing your supplies. We used - sprinkles - sugar flowers - colored icing in a pastry bag. The sprinkles were applied in a swath across the cake and accented with the flowers across the top. The pastry bag was used to create smaller star flowers and leaves. It's easier to create an abstract design than it is to write a name on the cake. The letters all have to be even and regular, where as an abstract design can be...well, abstract. We also had strawberry punch for that party. It was just delicious. Here's how it's made: You'll need: 4 cups of water 4 cups of sugar 2 quarts hulled strawberries 1 cup sliced pineapple 1 cup mixed fruit juice (we used kiwi/strawberry) Juice of 5 large oranges Juice of 5 large lemons 2 cups carbonated water 3 cups crushed ice Boil the sugar with the water to create simple syrup. Chill the mixture in the fridge. Combine the strawberries, pineapple and juices and add syrup to taste. Chill the mixture until ready to serve. Just before serving add the carbonated water and crushed ice. The flavor of this punch is intense. It's designed to mellow out as the ice melts. It can be thinned with more carbonated water if desired. You can also make this punch more powerful with the addition of rum. Now in this episode you meet Delta for the first time. She did a fashion segment on the original show and was just wonderful! She also made a lot of the original costumes for the first season of my Style network show. The party scene of the episode was shot in less than ideal conditions. I'm almost completely in the dark. It's one of those production value issues I mentioned last week. I feel like a Virginia Slims ad "You've Come a Long Way, Baby". Don't forget to listen to my NPR podcast this week. After missing a post last week we're finally featuring that episode on making your vacation care free. Thanks for coming by, see you next week! Comments[2] |
Fri, 3 August 2007  For the next 4 weeks I'll be taking a little time off and sharing with you some of the early episodes of the series. We're gearing up for some fun new episodes to begin next month, in the mean time please enjoy these encore episodes! Swedish meatballs are a wonderful
dish for home entertaining, piled atop pasta, and as a cocktail nibble
served out of a chafing dish. I had a little help putting the recipe
together from Mary Ellen. As promised, here's my recipe for Swedish Meatballs or Kottbuller: You'll need: thickened nicely. Put the meatballs back in the pan with the gravy and cover. Makes about 25 balls This recipe can also be found in my book, Brini Maxwell's Guide to Gracious Living, which can be purchased here. Don't forget, this is the last weekend for my mother's one woman show, Transit at the Stage Left Studios, here in New York. If you're in town and haven't seen it yet, don't miss it! Comments[2] |
Fri, 27 July 2007  Hello people, and welcome back to my blog. This week on the show we’re putting that picnic together. Yes, it’s finally time to collect our food and go out into the wilderness – or at least one of Successful picnics are all about planning. Here’s what you need to help make your picnic go smoothly: A hamper to carry your food and supplies A ground cover Plates (I like melmac) Cups (collapsible ones are great for small hampers) Flatware and napkins (for these I use disposable. Less to wash and carry home) Handiwipes (for cleaning fingers after eating messy finger foods) A cold pack (for keeping food cool from kitchen to picnic grounds) Ant stakes (to anchor your ground cover and repel those hungry little critters) And of course your food! When packing your hamper, be sure not to pack the ant stakes with the food – we don’t want to contaminate our meal! Put them in a plastic bag and attach them to the handle with a twist tie. Then they won’t be forgotten but will be kept a safe distance from lunch. If you’re packing a picnic for a crowd you’ll probably need at least two hampers – one for the food and one for the supplies. This is a wonderful opportunity to flirt! Get one of the big strong men from the party to help you carry everything. Picnics are wonderful for children. They don’t have to mind their manners so much and spills aren’t such a tragedy. Make it a nature appreciation picnic and explore what the out-of-doors has to offer with your kids. Who knows, you may learn something too! Another fun recipe for picnics is my potato salad. You can find it in my book, Brini Maxwell’s Guide to Gracious Living. It’s available right here on my site! This week on my NPR podcast we’ll be preparing for the holiday season – planting Christmas trees! Don’t miss it.
Comments[3] |
Fri, 20 July 2007  Hello people, Brini here with another episode for your enjoyment! This week it’s all about chicken. We’re making one of my favorite recipes for my picnic with Mary Ellen. It’s called almond chicken and here’s how it’s made: You’ll need: 12 chicken legs 1/4 cup flour 1/4 tsp salt 1/4 tsp pepper 1/4 tsp poultry seasoning 3 eggs 2 Tbsp milk 1 cup slivered almonds 1/4 cup butter Preheat the oven to 350. Then combine the flour, salt, pepper and poultry seasoning in a bag and in a bowl, combine the milk and eggs. Place each leg in the bag alone and shake to coat with the flour mixture. After dredging in the flour dip the legs in the egg the egg mixture and then in the almonds. The surface of the chicken should be coated in almonds. Then place the legs in a well greased baking pan. Bake for about 25 minutes. Halfway through the cooking dot the chicken with the butter cut up into small pieces. This recipe can also be made with two fryers cut into pieces. This week on my NPR podcast it’s all about wild flower gardens. Bringing summer’s beauty into you yard is simple if you follow my tips. Be sure and listen! In less than a week my mother’s show, Transit is opening. If you’re in the
Direct download: Nuts_Poultry_and_You_-_Almond_Chicken.m4v Category: podcasts -- posted at: 12:00 AM Comments[6] |
Fri, 13 July 2007  Hello people. This week on the show we begin a 3 part series from an episode about picnics. I've always loved eating alfresco and in this episode we're making my deviled eggs. They're just delicious. Here's how: You'll need: 1 dozen hard boiled eggs 2 Tbs. mayonnaise 1 Tbs. white vinegar 1 tsp. dry mustard 1 1/2 tsp. Worcestershire sauce 3/4 tsp. salt 1/8 tsp. pepper 1/8 tsp. paprika 1/4 cup grated sharp cheddar cheese Chopped fresh chives for garnish Shell the eggs, cut them in half lengthwise, remove the yolks to a large mixing bowl and set the whites aside. Mash the yolks with a fork, and then add the rest of the ingredients except for the chives. Blend well. Fill the whites with the yolk mixture and garnish with the chives. These nibbles are just delicious for summer parties and brunches. You can find this, and other delightful recipes and ideas in my book. If you haven't already, be sure and pick it up! On my NPR podcast we've finally gotten that episode on summer shares finished and up. Be sure and have a listen!
Comments[4] |
Fri, 6 July 2007  Hello people, and welcome to the first episode of our third season! This week I'm featuring segments from the You'll need: 5 to 6 pieces of cubed lime 2 to 3 teaspoons of instant dissolving sugar Cachaca Place the lime in a rocks glass and add the sugar. Crush the lime and sugar with a pestle until you have a pulpy, syrupy mix, then fill with the Cachaca. This drink is just delicious at summer parties. When we debuted it back in 1998 it was still rather low on the radar, but now you can find it in most bars. This week on my NPR podcast we're discussing how to get along with your roommates in your summer share - or any group living situation, really. Be sure and have a listen! Comments[5] |
Fri, 29 June 2007  Hello people, time for another episode! This week it's all about keeping your rubber gloves from getting holey, (just put cotton balls in the finger tips), and making sure your butter doesn't burn (add a drop of olive oil to the pan). Be sure and watch! On my NPR podcast this week we're finishing up with framing by covering such esoteric subjects as unusual framing requests, shadow boxes and off beat framing materials. Have a listen... Next week we'll resume featuring longer episodes, though I'm still on hiatus so you won't see new intro and wrap up segments, I'm afraid. You'll have to wait until fall for that. Until next time!
Comments[5] |
Fri, 22 June 2007  Hello people, this week on the show I'm talking about medicine chests. I sunk mine into a spot to one side of the sink because of a pesky drainage pipe and instead of facing it with a mirror I covered it with a painting. Clever, no? Why not try it yourself. Even if you have the standard medicine cabinet over your sink a second one can be a big boon for storage! Now that summer is here we're much more prone to little skin irritations. I've found that a small dose of vitamin A helps clear up the itches of summer. Be sure not to take too take more than directed, however, too much over too long a period can cause problems with your liver. Consult your physician before beginning any vitamin regimen. This week on my NPR podcast I'm discussing the ins and outs of framing with Maureen Coleman who's been in the business for years. She owns ABC Custom Framing. Be sure and have a listen. I know you'll find it useful! I want to let you all know about an upcoming event. My mother, Mary Jane Wells is doing her one woman show, Transit in the Midtown International Theater Festival here in New York in late July and August. You can find out all about it at the show's website. If you're in town be sure and come to see it!
Comments[5] |
Fri, 15 June 2007  Hello people, Brini here with some cheesy ideas for you. This week the show's all about smoothing your interactions with the wine of foods - cheese! Be sure and watch! Warm knives will go through cheese much more easily than cold ones will. Keep your cheese grater fresh and clean by spraying it with cooking spray before grating your cheese on it, and when it comes time to wash it use a tooth brush to clean out all those little holes! On my NPR podcast this week I'm discussing weather predictors - those old saws such as "red sky in the morning, sailor take warning, red sky at night sailor's delight" have a grain of truth to them. Listen and find out why! Comments[4] |
Fri, 8 June 2007  Hello people, Brini here with another show. This week I have tips for keeping those thighs trim and unsticking those stuck zippers. If you've got some downtime in a doctor's waiting room, use the time to your thigh's benefit - slip your purse over your ankle and lift, lift, lift to firmness. With all that we carry these days you may have trouble doing more than 6 to 8 reps to begin with, but keep it up ladies, your physique will thank you! Stuck zippers can be such a bore. They can be easily remedied, however with a few passes of pencil lead. The graphite lubricates them beautifully. Voila! This week on my NPR podcast I have some Father's Day ideas to brighten dad's special day. Be sure and have a listen! Comments[4] |
Fri, 1 June 2007  Hello people! Brini here with some more ideas for a commodious kitchen. This week I have tips for avoiding torn slices of bread (butter the end of the loaf before slicing) and keeping your watch dry while doing the dishes (hang it on a cup hook placed conveniently by the sink). The show's a little short this week. I apologize. I've been a little busy lately. This week on my NPR podcast I'm extolling the virtues of the avocado and giving you my recipe for guacamole. You'll find it below. You'll need: 1 ripe avocado 2 sprigs of cilantro The juice of a lime 1 Tbs. chopped fresh onion Salt, Pepper and Cut up the avocado, discard the pit and peel and mash the sections in a bowl with a fork. Add the remaining ingredients and serve. I like to serve it with plantain chips for an unexpected taste sensation. That's all for this week!
Comments[4] |
Fri, 25 May 2007  Hello people. It's almost officially summer! This weekend marks the beginning of the summer season for so many people I thought it would be a good idea to talk about opening up your pool on the show this week. In addition to the tips discussed in the show be sure and check your pool floats for leaks (they can be fixed with a bicycle repair kit) make sure your liner is intact, and your lounge cushions are free from mildew (a good spray with some bleach will kill any you find). Take a look at Episode 111 of my Style network show for some more great summer tips and don't forget to listen to my NPR podcast this week. I'm talking about another summer treat - the pineapple and giving you my favorite pineapple recipe - granita.
Comments[9] |
Fri, 18 May 2007  Hello people! It's that time again... time to break out those grills and make some magic to masticate on. Before you do, though, you'll want to watch the show this week. It's all about grill maintenance. Basically it's all about keeping the grill clean - or it can blow up. So get out the oven mitts and the Kiss the Cook apron! Let's make it a safe summer... This week on my NPR podcast I'm talking about keeping your tighties whighty... uh... white. Don't miss it! Comments[4] |
Fri, 11 May 2007  Hello people, and welcome to another blog post! This week it's all about candles.
With summer fast approaching our parties can spill out onto the lanai. I like to dress up outdoor spaces - even if it's just the fire escape - with candles. They look lovely if you're among them or even just through the window.
Candle wax sprayed across your tables and countertops isn't a pretty prospect. I like to extinguish my candles with a few strategically placed drops of water from an eye dropper. Just fill the little well of wax at the base of the wick with water and the candle will go out by itself, no fuss no muss!
This week on my NPR podcast I'm giving you a few tips for Mother's Day gifts with the personal touch. Why not make them yourself this year? Mom will love it!
Comments[8] |
Fri, 4 May 2007  Hello people, this week on the show it's about making a few of the gentler arts a little easier and less stressful. If you enjoy letter writing you've probably been frustrated by a mistake inscribed in pen once or twice. Eradicate those mistakes with a touch of bleach applied with a cotton swab. It will eliminate most pen strokes and leave you with a perfect note. Keeping our nails lovely can be a task. If you get a nick on one and don't have an emery board handy you can clean it up with the striking patch of a box of matches. This week on my NPR podcast we're talking about entertaining with fire. Flaming dishes are an exciting way to spark up your fetes. Be sure and listen!
Comments[12] |
Fri, 27 April 2007  Hello people, This week on the show I have some more kitchen tips for you. Have you been stymied my skid marks? It's a problem for linoleum vinyl flooring. There's a simple solution, however - lighter fluid. It lifts those unsightly blemishes like magic. You may have noticed in the comments from last week that a viewer, Donald, suggests citrus room deodorizer for the same task. I haven't tried that, but it's certainly worth a looksee. If you try it let me know how it works! Splitting an avocado can be messy business unless you use this little tip: Give it a twist instead of trying to pry the halves apart. It separates as if by magic! I also use a spoon to scoop out the pulp, rather than trying to peel the skin back, and pits can be removed with a good whack with a sharp knife and then a twist once the knife is lodged firmly in the pit. If you want to keep your avocado fresh in the fridge, leave the pit in the half you're saving and cover it with plastic wrap, similarly, place a pit in a bowl of guacamole and cover it with wrap as well and it will stay fresh too. Sign up for my weekly email for my guacomole recipe! This week on my NPR podcast I'm talking about painting. Achieving a professional paint job is simple with these tips, and maintaining the results is a breeze as well. Be sure and have a listen! That's all for this week!
Comments[6] |
Fri, 20 April 2007  Hello people, Brini here with some ideas to make your time in the kitchen more pleasant. This week on the show I'm highlighting two tips: Do you hate the extra step of sifting your flour for recipes? Try running it through your food processor for a moment or two and you can eliminate that step. Tired of your plastic smelling like your last leftover? It can be so unpleasant to eat out of. It's a simple problem to solve, however. Pop the offending plastic in the freezer for a few hours or drop a lemon wedge in it for a while and those odors will be eliminated. Now why didn't you think of that? This week on my NPR podcast we're talking with Barbra Scott of Barbra Scott flowers about drying flowers with silica gel. They last for up to a year. You can keep spring around all year! You can find the silica gel needed for the project at Active Products and the dried material used in the arrangements can be found at The Flower Mart and Floral Concepts International. Come back next week for some more tips and ideas for gracious living!
Comments[6] |
Fri, 13 April 2007  Hello people! This week it's about socks and boxes on the show. Lost socks is a perpetual problem for laundry doers everywhere. You can solve it easily by pinning them together before washing them. They'll stay mated until you remove the pins to fold them and put them away. Collapsing boxes can be a chore - especially when they're glued together. Soak them in the sink and they'll easily crumple into a ball. I'm happy to tell you that a film I did is premiering at the Philadelphia Film Festival. It's called 2 Minutes Later and is a charming murder mystery with snappy dialog and stylish characters. I play Emily, the owner of an art gallery. I hope you'll look for it! This week on my NPR podcast we're revisiting another first season episode. This time it's all about the hot bath. Be sure and listen! Comments[4] |
Fri, 6 April 2007  Hello people! Another week of tips is upon us and this week it's all about storage. Under bed (or in my case, under sofa) storage bins are a great way to utilize otherwise wasted space. You can find them in many home stores, but a more eco friendly and efficient way to create them is to attach small casters to drawers from an old piece of furniture. The casters can be found at hardware stores for a nominal fee and you may already have an old chest lying around. If not you can find them inexpensively at thrift shops and garage sales. Make sure the drawers fit under your bed, allowing for the added height of the casters first. I like to store my soap among my towels. Unwrapped, it makes them smell so fresh and pretty. Give it a try! Storage can be quite a problem in smaller homes. I like to take advantage of every space I can by finding the proper storage equipment. Stores like The Container Store and Hold Everything have great products that make organization easy. The first step is to assess what you have to store. Open up that cabinet or closet that you've been dreading looking at and bring out the clutter. Look it over and categorize it, then you'll have a sense of what sort of containers you'll need. Will everything fit in small shoebox sized bins or do you need larger ones? Will you need small trays with compartments in them? Once you've made you decision, buy the pieces right away. Don't put everything back until you've put it all into the new containers. Decorative storage can be extremely useful as well. I'm particularly fond of my beautiful leather jewelry boxes. They have a place of honor in my bedroom. Not only do they organize my jewelry beautifully, they serve as a delightful accent in the room. This can apply to all sorts of decorative boxes of many sizes that can be used to store everything from games to remotes to office supplies. Remember, keep your clutter down to a minimum and your home will be a much nicer place to inhabit! This week on my NPR podcast I'm discussing spring cleaning - that age old ritual is still a wonderful way to start fresh. Be sure and have a listen!
Comments[4] |
Fri, 30 March 2007  Hello people! I'm still on hiatus from shooting, but we have some great tips for you on the show this week, regardless. Do you dislike the smell of smoke at a party? Most people just don't allow smoking in their homes anymore, but for those of you that do just put small vessels of white vinegar around. The vinegar soaks up the smoke smell. If you leave it out over night your upholstery will smell fresh in the morning! Vinyl records are new collectors items, now that they're obsolete. Protect your investment from dust with a natural bristle paint brush. Just run the brush along the surface from the label to the edge while the disk is spinning. There are many more tips here on the site. Be sure and browse through them. Don't forget to listen to my NPR podcast this week. It's all about beauty this time around. I'm sure you'll enjoy it!
Comments[8] |
Fri, 23 March 2007  Hello people, time for tips, tips, tips - well, tips, tips, anyway. This week on the show I'm talking about light bulbs and irons. Store your light bulbs in empty cardboard drink containers. They're handy and display what you have on hand so you know when to buy more. Make your clothing smell pretty by adding a few drops of your favorite perfume to the steam chamber of your iron. It will infuse the garments with your scent of choice! This week on my NPR podcast I'm discussing small space decorating and how to make the most of your rooms. It's a must listen for anyone who has a small room to decorate! I'm cooking up a new season of podcasts which should go live sometime next month. Thanks for bearing with me while I take a little time off! Until next week...
Comments[8] |
Fri, 16 March 2007  Hello people, Brini here with another tip. This week it's all about unwanted phone callers. If you haven't done so already be sure and register your number with the national do not call register at www.donotcall.gov. This week on my NPR podcast I'm talking about interior design with hotel designers Jeffrey Goodman and Steven Charlton. They have lots of great interior design ideas and you should definitely take a look at their site. www.GoodmanCharlton.com. That's all for this week! Comments[5] |
Fri, 9 March 2007  Hello people. I'm taking a little time off shooting new intros and wraps for a while. I'll be back soon with regular length episodes. In the mean time the feed will be featuring some of the tips segments from the original show. This week I'm giving you ideas for storing and dispensing string and keeping your sleeves clean. I hope you enjoy them! My NPR podcast will continue as usual. This week we're featuring a repeat episode - one of our favorites here - Scoring your Life, with ideas for bringing instrumental music into your daily routine. Comments[8] |
Fri, 2 March 2007  Hello people and welcome to another episode! This week on the show I'm demonstrating Dina Merrill's pancake recipe. It's simple and delicious. I'm sure you'll agree! You'll need: 2 tablespoons of butter 1 1/2 cups Aunt Jemima's Complete Pancake Mix 3/4 cup apple juice 1/2 strawberries, cut up Heat your griddle to 375 degrees and melt the butter in it. Combine the mix and the juice in a bowl until all the large lumps are gone. Don't over mix, however. It can toughen the pancakes. Add the strawberries and blend well. Drop about a quarter cup of batter on the griddle and let cook until you see bubbles form on the top of the pancake. Flip and cook on the other side until you can lift the edge of the pancake with a spatula. Serve with maple syrup and fresh whole strawberries for garnish. This week on my NPR podcast I'll be discussing stock. No, this isn't about margins or the recent correction, it's about the delightful combination of ingredients that come together to create the perfect base for so many recipes. Don't miss it!
Comments[6] |
Fri, 23 February 2007  Fat is good for you! Well, some fat anyway. The fat in avocados is one of those "good for you" fats and I have a delicious way to serve it on today's show! Avocado soup - here's how: You'll need: 2 avocados 4 potatoes 1 cup vegetable stock Salt to taste Pepper to taste Curry powder to taste Start by cubing and cooking your potato until it's soft. While it's cooking you can cube your avocado. When the potato is cooked and ready, put about a quarter of it into your blender along with a quarter of your avocado. Blend them up with a bit of your vegetable stock. Continue in this fashion until all the potato and avocado has been blended. Season with the salt, pepper and curry powder. You can heat this soup up or it can be served cold. This week on my NPR podcast we're featuring that talk with Tracy Stern that I promised weeks ago. We're talking about tea and I'm sure you'll enjoy it! Comments[5] |
Fri, 16 February 2007  Hello all, it's that time again! This week on the show you'll meet my friend Jeffrey. He's from In addition to that Jeffrey showed me his biscuits. Well, that is to say, he demonstrated his grandmother's biscuit recipe for us. Here it is: You'll need: 2 cups flour 1Tbs. baking powder 1 tsp. salt 1/4 cup vegetable shortening 2/3 cup milk Preheat the oven to 425 degrees. Sift together the flour, baking powder and salt and place in a large bowl. Cut the shortening into the flour mixture until it's nice and crumbly. Add the milk by degrees, mixing together until you have a sticky, loose ball. Turn out onto a floured surface and knead lightly a few times, then roll the dough out to approximately 1/2" thick. Using an inverted drinking glass, cut the biscuits out and bake on an ungreased baking sheet for approximately 12 to 15 minutes. They're just delicious - light and flakey. This week on my NPR podcast I'm telling you how to make some lovely charm bracelets. I know you'll have fun making them. I sure did!
Comments[7] |
Fri, 9 February 2007  Hello people! Love is in the air - It's almost St. Valentines Day and I have some ideas for you. This week on the show I'm demonstrating a charming craft project - Topiary Heads! They make delightful gifts for your valentine and are such fun to put together. Here's how: You'll need: A paper mache flour pot Plaster of Paris An 8" diameter Styrofoam ball Raffia in black or brown An 18" wooden dowel Pink tint floral spray Craft paint in brown, red or pink and blue or violet Ribbon in pink and red Red and white heart shaped paper doilies Red metallic poster board Pink poster board Artificial flowers Pink or white netting or tulle Floral wire Tiny red pompons A glue gun and glue sticks Scotch tape Wire cutters A paint brush Scissors White glue Start by setting the dowel in the bottom of the flour pot so it stands upright with the plaster of Paris. Then you can create the head. Give the ball a light dusting of the floral spray, concentrating it a little more where you want the cheeks to be. Paint a face on the Styrofoam ball using the craft paint, then use the raffia to create an attractive hairstyle, pinning it to the ball using the floral wire. Use the ribbon to tie the hair into pony or pig tails, or as an attractive headband. Mount the head on the dowel. Next, create a bow for the neck by gathering up a length of tulle and holding it together with a length of floral wire. Leave the tails of the wire sticking up. Attach an artificial rose to the bow with wire or hot glue. Then insert the tails of wire up into the base of the ball to mount your bow at her neck. Now it's time to create the hat. Cut a large heart out of the metallic paper board. The heart should be larger than either of the doilies. Next create a truncated cone of pink paper board. Cut half inch deep tabs into the top edge of the cone and fold them down to create a surface to glue your heart to. Mount the heart on the cone and, once dry, you can glue your doilies, one on top of the other, down to the red heart. Mount a pouf of tulle with an artificial flower on top of the doilies using floral wire through all layers and leave the tails. Use the tails to mount the hat on the head by inserting them into the Styrofoam. Trim the dowel by winding ribbon around it spirally from top to bottom. Tape it to the dowel to secure it in place. Your finishing touch is to fill the flower pot with tulle and stud the tulle with the pompons using your hot glue gun. Congratulations! Your Valentines Day gift is complete! This week on my NPR podcast I'm discussing the perfect Valentines Day meal - A picnic on your living room floor! It's such a delightful way to celebrate with your valentine. Be sure and listen. If you haven't signed up for my mailing list yet consider joining now. Each week, in addition to getting information about my shows, I feature editorial content that you can't get anywhere else. This week I'm featuring my recipe for brownie cookies. They're delightful cut into heart shapes and frosted with pink icing! That's all for this week. Be sure and join me next time!
Comments[8] |
Fri, 2 February 2007  This week on the show, banish old man winter with the cheerful trappings of spring! Force bulbs for fresh spring blooms. This is easily done by finding bulbs for forcing at your local garden store or nursery. Plant them in pots as directed on the package, then give them a 6 to 8 week winter in a fridge. Bring them out into your warm living room and watch them burst forth with beautiful blooms! Welcome the birds with a charming birdfeeder. Here are plans for one we made on my Style network show. You can make a handy funnel for your bird seed out of a gallon milk jug. Just cut the bottom off and use the pouring spout as the bottom of the funnel. Home accessories are the perfect way to brighten your home during the depths of winter. You'll notice I've propped perky pillows up on my chaise in the introduction and wrap up of this week's show. These are the spring pillows from my forth coming line of products for Felix Populi. Look for them in stores and online soon! This week on my NPR podcast I'll be giving you some ideas for another delightful mood lifter: sun catchers. They're such fun and perfect for the winter blahs! Until next week! Comments[6] |
Fri, 26 January 2007  Hearty fare is the subject of today's show. This week I'm making Janet Leigh's meatloaf. It's just delicious and so simple! Here's how it's done: You'll need: 3 lbs. ground veal or very lean beef 1lb. ground pork ½ cup minced onion 4 ground carrots 1Tbs. salt ¼ tsp pepper ½ cup sour cream. Preheat the oven to 350 degrees. Combine all ingredients in a bowl and mix together with your hands. Pack into your loaf pan or form into a mound and bake for 90 minutes. Serves 4 So tasty and so simple! This week on my NPR podcast I’m discussing the joys of tea with Tracy Stern of Salon Tea. I’m sure you’ll want to listen! This is the first day of the Mondo Loung Atomic Frolic. I'll be there, I hope you will too. If you are, say hello!
Comments[8] |
Fri, 19 January 2007  It's all about bread today. On the show I'm making a delicious Italian bread and tasty herbed butter to go with it. These can be combined as a delightful gift from you kitchen. For the bread you'll need: 1 package active dry yeast 1 ½ tsp sugar ½ cup warm water 1/3 cup hot water 3 Tbs. butter 1 tsp salt 3 cups flour Start by combining the yeast, sugar and warm water in a bowl and stirring until smooth. Then combine the hot water with the butter and stir until melted, then add the salt. Put the butter mixture in with the yeast mixture and begin adding your flour. Add it by degrees until the dough begins to come away from the sides of the bowl. You're then ready for kneading. Turn the dough out onto a floured surface and knead it for about 10 minutes or until the dough responds to your touch by springing back when you poke it. Now we baked ours in a tubular pan which required us to flatten out the dough and then roll it into a log. You can repeat that technique and then bake it on a cookie sheet or bake it in a loaf pan. Either way you'll want the dough to rise in a warm draft free place until it's doubled in size - about 1 ½ to 2 hours. Bake it in 425 degree oven for about 10 minutes, then reduce the heat to 350 and bake for an additional 35 minutes. Remove bread to a rack to cool. For the butter you'll need: One stick of butter, softened Juice of one lemon Two tablespoons of chopped chives Place all ingredients in a bowl and combine well with a fork. Remove to a sheet of wax paper and form into a log. Twist the ends of the wax paper and place in the fridge to firm up. These recipes are just delicious together and, as I said above, make a lovely gift when combined in a basket. Be sure and include a card with the recipe, the recipient will undoubtedly want some more! This week on my NPR podcast I’m interviewing designers par excellence Jeffrey Goodman and Don't forget, I'll be at the Mondo Lounge Atomic Frolic next weekend in
Comments[6] |
Fri, 12 January 2007 Hello people, it's all about cards today! On the show I'm showing you how to make delightful card themed sandwiches. I put them together for a bridge luncheon we had on my original cable access show. They're ever so simple. Here's how: You'll need: Suit shaped cookie cutters Thin sliced sandwich bread Deli meat Thin sliced cheese Leaf lettuce Sliced olives Toothpicks Start by stacking your sandwich, then place your cookie cutters on top and press down very firmly until you've separated the shape from the rest of the sandwich. Open top tin type cookie cutters work best for this because they're sharp enough to cut through all layers. Remove the sandwich from the cutter and trim off any stragglers with a scissors. The bottom of what you've just cut will be the top of the sandwich. Finish by garnishing with a sliced olive speared with a toothpick. These can be made with all different types of cookie cutters for all different occasions. Keep in mind, however, the more elaborate the shape the more difficult it will be to cut the sandwich - the club is the most complicated of the suits to cut. Hint: If you want to add condiments to your sandwich, do it after they're cut. The layers slip around too much if you've dressed it before you attempt to cut them. This week on my NPR podcast we're featuring a bit of archival Brini with some tips for your kitchen. For those of you that haven't heard it before, enjoy! For those of you that have, we'll be back next week with an all new episode. Also, don't forget to make your reservations for Mondo Lounge Atomic Frolic! It's the 26th through the 28th of January in
Comments[6] |
Fri, 5 January 2007 Well, it's time once again to settle in to a post holiday schedule. Many people release the stress of the holidays by getting a cold. My show this week is all about caring for someone in that situation. Here are some tips for making the circumstances easier. Reading material like magazines and books can be kept in a new wastepaper basket. The corralled publications can be easily pulled up on the bed to be retrieved or put away. Instead of a tray, use muffin tins for serving meals in bed. The cups are perfect for holding the various courses of the meal and things won't slide around or spill. If the flavor the medicine is less than appealing an ice cube on the tongue will numb the taste buds and make medicating less unpleasant. Standard sized newspapers can be a bit much to handle when stuck in bed. Split them down the middle to make them easier to deal with. One of the least pleasant aspects to being incapacitated is the difficulty of bathing, and forget about washing your hair. This can be accomplished more easily by putting your subject in a plastic rain poncho. Place it on them backwards so the hood can be used as a pocket for the shampoo and conditioner. Then attach a sprayer to your kitchen or bathroom spigot and you're all set. As you saw in the show I let my self get a little carried away these tips to the expense of Mary Ellen's sanity. I would advise you to keep your head about you, even though the circumstances of taking care of a cranky sick person can be a bit trying at times... This week on my NPR podcast I'm talking about candle making. It's a delightful craft that can be fun and even profitable. There are several internet resources for candle making that you can explore, including candletech.com and candlemaking.org. See you next week!
Comments[9] |
Mon, 1 January 2007  Here's a little hangover cure for those of you who indulged a little last night...Comments[6] |
Fri, 29 December 2006  Well, it's almost 2007! What better occasion for a cheese casserole? This week on the show I'm making one of my favorites - the Crown Roast of Cheese. It's just delicious and so simple: You'll need: ¼ cup of butter 7 slices of bread (about ½ inch thick each) 1 cup grated cheddar cheese 2 eggs 1 cup milk 1 tsp salt ¼ tsp paprika Pinch of cayenne ½ tsp dry mustard
Preheat the oven to 350. Start by buttering both sides of all slices of bread with half the butter. Cut two into triangles (cut across the slice in an "X" pattern) and cut the rest into cubes. Then line the bottom of a buttered casserole dish with a handful of bread cubes and on top of that toss a layer of grated cheese. Repeat until you've used up all the cubes and cheese. Place the triangles of bread around the outside of the dish to create your "crown" and set aside. Combine all remaining ingredients except for the remaining butter in a mixing bowl and mix well. Pour the mixture over the casserole, then dot with slices of the remaining butter and bake for 25 minutes. Serve immediately.
This dish is just delish with a lovely dry white wine.
On my NPR podcast this week I'm talking about what to do with all that great smoking paraphernalia now that smoking is off limits. Be sure and have a listen!
For those of you on the west coast I'll be in
Comments[7] |
Fri, 22 December 2006  Hello people, and Merry Christmas... It's just around the corner! On the show this week I have a few last minute holiday ideas. In a quandary about what to give a girlfriend? How about making a pair of matching aprons from an old vintage tablecloth and giving her one? You'll have matching aprons! You'll need:
Cut the tablecloth in half across its shortest dimension and from each half cut a strip along the cut edge that is 3" wide. That strip will be your waistband. Cut a notch at the center of the strip and a notch on each side where you want the apron to end. (You can put the waistband around your waist and mark the side seam of your clothing on one side, then fold it in half and notch where you've marked). Also notch the center of the apron body. Then run a gathering stitch along the cut edge of the body and shirr it up. Match your notches and stitch the waistband to the apron with a half inch seam allowance. Then press the waistband up. Fold the right sides together along the top edge and stitch the waist band ends together, then turn them inside out and press. Fold under the seam allowance on the waistband and top stitch it down and your apron is finished! You can face the waistband with ribbon or trim the apron with braid or rickrack, attach pockets or a bow and it's ready to give. Another last minute gift idea is a set of tassel ornaments. We made tassels on a previous episode and they make lovely Christmas ornaments. Make a set of 4 or 6 tassels in red yarn with sprigs of artificial holly, jingle bells or metallic yarn accents. Using your imagination for holiday giving can net you ooohs and aaahs from your recipient. This week on my NPR podcast I'm discussing creative gift wrapping ideas. Once you've made your gifts have a listen and I'll give you some ideas for presenting them! Have a wonderful holiday and look for a little bonus episode in the NPR feed this weekend.
Comments[13] |
Fri, 15 December 2006  Hello people, it's time for some more ideas and tips from Brini! This week I'm making a delicious holiday recipe that's perfect for Christmas breakfast. It's called Mattie Belle's Cranberry Bread and it's very easy to make. You'll need: 2 cups flour ¾ cup sugar 1 ½ teaspoon baking powder ½ teaspoon soda ¼ cup butter ¾ cup orange juice 1 egg 1 tablespoon grated orange rind ½ cup walnuts 1 cup halved cranberries Preheat the oven to 350. sift flour, baking powder and soda and set aside. Cream butter and sugar together, add the egg, then add the flour mixture in parts, alternating with the orange juice and blend well. Then mix in the orange rind, walnuts and cranberries. Bake for 1 hour, then turn the oven off and crack the door slightly to let the bread slowly cool down. On my NPR podcast this week I'm discussing another holiday confection - fruit cake. This much maligned holiday tradition has quite a royal history. Here's my grandmother's recipe: You'll need: 2 cups light raisins 2 cups dark raisins 2 cups walnuts 1 cup blanched almonds 1 ½ cup butter 1 ¾ cups sugar 6 eggs 3 ¼ cup sifted all purpose flour 1 ½ tsp salt 1 tsp soda 1 tsp cloves 3 tsp cinnamon ¾ cups finely cut packaged citron ¾ cups finely cut moist dried pears 1 ½ cups diced candied orange peel ½ cup drained crushed pineapple 2 tsp vanilla ¼ tsp almond extract Rinse raisins, drain and dry, chop walnuts and almonds, cream butter, add sugar and cream thoroughly, blend in beaten eggs, sift flour with salt soda and spices, add to the creamed mixture blending well. Coat the nuts, citron, dried pears and peel in flour to keep them from sinking to the bottom, then stir in raisins, nuts citron, dried pears, peel, pineapple and flavorings. Place in a greased, paper lined 9" tube pan. Bake at 300 degrees for 3 hours and 15 minutes. Place a pan of water on the lower rack to keep the cake moist. Test with cake tester or pick before removing from oven. Soak cheese cloth in rum or brandy and wrap cake in the soaked cloth, then wrap in foil and let marinate for a few days. Unwrap and repeat as many times as desired. Be sure and administer a sobriety test before you send your guests home in their cars after eating though. Comments[7] |
Fri, 8 December 2006  Hello people, This week on the show it's all about gifts we make ourselves. I'm making two different gifts on this week's episode - tassels and apricot cherry cordial fruit sauce. Tassels are very simple to make. You'll need: Yarn in different colors A card that's about an inch longer than the length of your finished tassel Scissors A latch hook or crochet hook Start by winding your yarn around the card until you have a good hank of it collected. Cut off the tail and slide the hank off the card keeping the center open. Then reel off a good long piece of matching or contrasting yarn - at least 4 feet - and double it twice and twist it until it starts coiling back on itself. Grasp the center between your teeth and fold it in half and let it twist into a cord. Tie it in a loop and loop it through the center of your yarn hank making sure the knot is lost among the yarn in the hank and pull it tight. Tie matching or contrasting yarn tightly around the top of your hank close to the hanging loop and then begin to wrap it around snugly until you have about a half inch of it evenly girdling the tassel. Cut and then tie the end of the yarn to the tail left when you first tied the yarn on the tassel, then with your hook pull the tails up under the wrapped yarn.
Apricot Cherry Cordial Fruit Sauce is quite simple as well. You'll need: 1 cup dried apricots cut in quarters ½ cup sugar 10 oz jar maraschino cherries 1 cup vodka Combine the apricots, sugar and cherries with their juice in your blender until well blended, then add the vodka and blend again. Remove the mixture to a jar and let marinate, inverting the jar regularly, for two weeks or until all the sugar is dissolved. Present in a tall pointy bottle with a white pompon on the cork to create a Santa hat.
Here are a few other projects that are perfect for holiday gift giving: On this week's NPR podcast I'm talking to Barbara Bitela the author of The Art of Regifting. She has some great ideas for those gifts that you don't quite know what to do with. Along those lines, here are a few more projects that don't let anything go to waste: My Christmas show is Sunday night. I hope to see you all there!
Comments[12] |
Fri, 1 December 2006  Hello people, This week on my vidcast I have a delightful guest. Joe Ligamarri came on to show us his recipes for St. Louis Bars and Pizzels. Here they are:
For St. Louis Bars you'll need:
1 yellow cake mix ½ cup (1 stick) melted butter 3 eggs 1 8oz package cream cheese 4 ½ cups confectioner's sugar
Preheat the oven to 350. In a large bowl, lightly beat one egg, then add the cake mix and melted butter and mix until the dough is the consistency of play-dough. Press the mixture into the bottom of a 9 X 13" baking pan. Set aside 2 tablespoons of the confectioner's sugar. Combine all the remaining ingredients with a hand mixer until smooth. Pour over the dough and smooth with a spatula. Bake for 30 to 35 minutes, or until the filling doesn't move when the pan is shaken. Remove from the oven and dust with the remaining powdered sugar. Let cool completely and cut into bars.
For the pizzelles you'll need:
1 ¾ cup flour ¾ cup sugar 1 Tablespoon anise flavor 3 eggs 1 stick butter
Preheat your pizzelle iron and sift the flour and sugar together. Add the anise flavoring and the eggs and butter. Stir until the batter is the consistency of a thick pancake batter. Drop a large tablespoon full of batter in the center of the pizzelle iron and close the top. The cookie should be done in about 45 seconds. These can be shaped over bowls to create edible vessels for elegant desserts. They can also be broken up into quadrants and dipped in chocolate or tucked into a bowl of ice cream.
This week on my NPR podcast I'm talking with Barbara Bitela, the author of The Art of Regifting and she has some useful tips for saving a bundle this Christmas! Be sure and listen.
Don't forget my holiday show is next weekend at the Cutting Room. We're almost sold out so be sure and book your tickets today!
Comments[10] |
Fri, 24 November 2006 Now that we're so firmly entrenched in fall it's lovely to cuddle up next to a nice warm fire. This week's episode was taped at a lovely home on On this week's NPR podcast I expand on my fire setting advice and give you my recipe for hot cocoa. Here it is: You'll need: 1/4 cup 1/2 cup Sugar Dash Salt 1/3 cup hot water 4 cups milk 1/8 cup Coconut, vanilla or orange rum Combine the cocoa, sugar, salt and water in a sauce pan and heat until boiling, stirring constantly. Boil for 2 minutes. Add the milk and stir until heated, but do not boil. Remove from the heat and beat with a mixer until foamy. Add the rum and serve. This should make about 6 servings. If you're a tee totaler you can eliminate the rum and flavor the cocoa with extract instead. If you're in
Comments[8] |
Fri, 17 November 2006 Thanksgiving is such a wonderful holiday - a time to reflect on our blessings and to reconnect with family and friends over a delicious meal. For most of us that meal includes the traditional turkey. It doesn't have to though. After spending time with one on my show I find them just a little harder to eat. My wild rice casserole is a delicious alternative to the tradition. Here's how: You'll need: 1 cup wild rice 1 cup ripe olives cut up 2 roasted red peppers cut up ¼ lb grated cheddar cheese ¼ tsp pepper 1 tsp salt ½ cup salad oil ¾ cup white wine Soak the wild rice in hot water and leave over night. Preheat the oven 350. Combine all ingredients except wine in a casserole dish and mix well. Heat the wine until simmering then pour over casserole. Cover and bake for 45 minutes, then remove the cover and bake for 15 minutes. Serve hot. Serves 6 as a side dish, 4 as an entree. This week on my NPR podcast I'm discussing the revival of a fascinating vintage photography trend - stereo imagery or 3D photography. It has such potential for Christmas gifts, I'm sure you'll enjoy it! You can see those photos I promised you here. Don't forget my Christmas show! It's coming up on December 10th. Tickets are on sale now at Theater Mania. Hope to see you there!
Comments[7] |
Fri, 10 November 2006 What topsy turvy tips Verena has! I like my tips a little more on the practical side. Here are a few of my favorites: Put a dab of lighter fluid on a paper towel and you can pick up all those ugly skid marks left by your wedgies off of your linoleum. Lighter fluid will also remove stamps that have been stuck down - just saturate the back of the envelope under the stamp and it will lift right off. Just don't try and lick it after that... Having problems moving that heavy dresser across your hard wood floor without scratching it? Try putting some old socks on the legs and it will slide like a charm! And speaking of socks, try pinning them together at the toes with safety pins before washing them - you won't end up with mismatched pairs and lost mates. As odd as Verena's tips were her chocolate cake recipe was just delightful! As promised, here it is: Grandma Bea's Chocolate Cake: 1/4 lb (1 stick) butter 1 and 3/4 cups sugar 2 cups flour 6 Tbs. unsweetened cocoa 1/2 teaspoon salt 1 teaspoon baking soda 3 eggs 1 teaspoon vanilla 1 cup sour cream 1/4 cup hot water Preheat the oven to 350�°F. In a mixing bowl, cream together your butter and sugar. Sift all the dry ingredients together in another bowl and set them aside. Add the eggs to the butter and sugar mixture one at a time, and then add the vanilla. Alternate adding dry ingredients and sour cream in three parts, mixing well after each, then add the hot water and mix well. Pour into two greased and floured 9-inch round pans. Bake 30 to 40 minutes, until a toothpick inserted in the center comes out clean. I like this cake with cream cheese or butter cream icing. Remember if you're icing the cake with white icing, coat it with a thin layer and then chill it in the fridge until the layer has set, then ice the cake again and you won't have little chocolate flecks in the top layer! This week on my NPR podcast I'll tell you how to make your own charm bracelets for holiday gift giving. It's frightfully easy and so much fun! Be sure and have a listen. Don't forget my
Comments[7] |
Fri, 3 November 2006 Cheese. It's one of nature's wonders, and one of my favorite foods. This week on the show we're making toasted sesame cheese wafers. It's a very tasty recipe that was originally featured in an episode devoted to the wonders of this delightful food. For the wafers you'll need: 5 oz processed cheese spread 3 Tbs. butter 3/4 cup flour 1/4 tsp paprika 2 Tbs. toasted sesame seeds Preheat the oven to 400. Sift the flour and paprika together, and then blend in the sesame seeds. Combine the cheese and butter in a bowl and cream together. Add the flour mixture and stir until well blended. The dough will be stiff. On a sheet of wax paper work the dough into a log about 6 and one half inches long and an inch and a half in diameter and wrap in the wax paper. Chill the dough in the fridge for at least an hour and up to one week. When chilled, unwrap the dough, slice thinly and bake for about 15 minutes, or until lightly brown around the edges. Cheese, milk's leap to immortality, is one of the most versatile foods in any cook's arsenal. It can be used in savory or sweet dishes and has such varied flavors, as to confuse even the most devoted epicurean. Some of my favorites are: Cotswald: This is a cheddar variation from Saga Bleu and Cambazola: These are brie/bleu combinations - both delicious with French bread or fruit. Gruyere: This is the prince of Swiss cheese. It's rich and nutty flavor are delightful in fondue or on crackers.
I love having people over for cheese tastings. Putting out several cheeses on a board and letting my friends become intimate with them is my idea of a delightful Sunday afternoon. Try it yourself and see how much fun it can be!
This week on my NPR podcast I'm discussing some ideas for customizing your wardrobe. With a few stitches, the touch of an iron here and there and some imagination your clothing can look like it belongs in a while new tax bracket! Be sure and have a listen.
Don't forget to join me in the lounge at Pop Rocks this coming Thursday, November 9th. I have some delightful music for you to listen to. If you do make it, be sure and say hello!
Comments[12] |
Fri, 27 October 2006  Halloween is almost upon us and this week on the show we're carving jack-o-lanterns. Mary Ellen and I had such fun together carving that charming face. What do you do with the pumpkin seeds though? I toasted them and here's how: You'll need: Pumpkin seeds Olive oil or melted butter Salt Start by rinsing those seeds and removing any pulp, and then spread them out on paper towels to dry over night. The next day line a jelly roll pan or cookie sheet with raised sides with foil and preheat the oven to 250. Toss the dry seeds with the olive oil or butter, then salt and toss again. Spread the seeds out on the foil covered cookie sheet and bake for 1 hour, rearranging the seeds every 15 minutes. This week on my NPR podcast I'm talking about hosting a Halloween blackout party. The blackout party originated with electric light - with electricity you have occasional blackouts and the camaraderie and spooky atmosphere that occurs when the lights unexpectedly go out can be recreated without the mishap of a true blackout. On the show I discuss several different ways to create a mood. One of them is a desilvered mirror with a ghostly image in it. You can create this spooky accent piece very simply with a frame with a clear piece of glass, an image of a face, silver leaf and plain gelatin. Start by finding an image to use - a reproduction of an etching or some other piece of art with a light background will work best - and trim it to fit into the frame. Then combine two tablespoons of gelatin and one cup of water in a small sauce pan and heat until completely dissolved. Using a small paint brush (with bristles, not foam) brush the edges of the glass with the gelatin, then dry brush out to the edges without applying any gelatin to the center. The effect we're trying to create is one of a gradient application of the leaf, transitioning from a clear center to a fully slivered edge. Apply the silver leaf to the glass and with a soft, dry brush and brush away the extra leaf. When the glass has been completely covered and all the unstuck leaf has been brushed away allow the piece to dry. Then place the picture behind it and put it in the frame. The overall effect will be a mirror that stares back at you. Perfect for a spooky, candle lit Halloween party!
Comments[5] |
Fri, 20 October 2006 Organizing is the subject of this week's vidcast, and cleaning and organizing are kissin' cousins. Straightening up a room doesn't have to be a daunting task. Organize the chore with these tips: Start by picking a place in the room to deposit all the things that need to be put away. It's best to pick a spot that will inconvenience you if you stop before finishing - like the sofa. Take everything that doesn't belong out and put it in that spot. Getting your belongings out of their comfort zones on the tables and counters will force you to actually look at them so they can be more easily put away. Once everything has been returned to its little home, you can simplify the task of cleaning by thinking of your room as a big clock. Focus on one "hour" at a time - work your way around from 12 back to 12 again and the task will fly by. Here are some related tips from the archive section of my site:
This week on my NPR podcast I'm talking about keeping your car fresh and clean. It's important, not only for cosmetic purposes, but for safety sake. Have a listen! Comments[6] |
Fri, 13 October 2006 Hi people, this week I have a lovely family recipe for you: date nut cake. It was my grandmother's recipe and I made it for Mary Ellen's birthday. It's just delicious. You'll need:
1 stick of butter ½ lb dates 1 tsp soda 1 cup boiling water 1 ¼ cup flour 1 cup sugar 1 egg ½ cup pecans Begin by putting the butter, dates and soda in a bowl and covering them with the boiling water then let them cool. Preheat the oven to 350 and grease a 9 x 12" baking pan. Then add the egg, flour, sugar and pecans to the cooled ingredients in the bowl and mix well. Pour into your greased pan and bake for about 30 minutes, or until the cake pulls away from the sides of the pan. On my NPR podcast this week I'm discussing an innovative and ecologically sound wall treatment for your home that involves magazines. Many people have used the distinctive covers of New Yorker magazine as wall covering - it was quite a trend in the 1970's. I say why limit yourself to one particular magazine cover; why not use some of the beautiful editorial pages and even ads from a variety of publications? The possibilities are endless, from beautiful fashion layouts, to ironic statements using ads from Guns and Ammo or Popular Mechanics. Comments[5] |
Fri, 6 October 2006 Chocolate fondue is delicious - a real glamour dessert. What's especially nice about it is that it's frightfully easy to make as well! The fondue we made on the episode is simply:
12 oz of bar chocolate, broken up 1 cup of heavy cream Melt the chocolate with the cream over low heat until smooth, stirring constantly. For dippers we chose pineapple, pound cake and strawberries, but you can add marshmallows, kiwi, bananas, cookies, lady fingers, and pretzels. On the show on the Style network we made fondue with milk caramels. The process is similar: Combine: 12 oz milk caramels 1 cup milk Over low heat until melted. Serve with apple wedges. Speaking of apples, this week's NPR podcast is all about that delightful fall fruit. I discuss several recipes for delicious apple dishes, including apple pie, apple dressing and apple pancakes. Here's my recipe for apple strudel: You'll need: 1 sheet of pastry dough 3 apples (on the tart side) 1/2 cup sugar 1/4 tsp. cinnamon 1 beaten egg Preheat your oven to 400 degrees. Defrost the dough. Slice the apples to about 1/4" and put them in a bowl with the sugar and cinnamon. Mix well. Roll out the dough until it's a little larger then when unwrapped. Lay out the apples on the dough, then roll it up around the apples and seal with egg. Slit the top in several places and brush with the egg wash. Bake for 20 minutes or until golden brown. Now this is the basic strudel, there are lots of other options: browned bread crumbs, lemon or orange rind, rasins, currants and nuts are all wonderful in strudel. For an extra rich version, try drizzling melted butter over your filling. Comments[4] |
Tue, 3 October 2006 Hello people! Comments[2] |
Fri, 29 September 2006 Matzo ball soup is such a "hamishe" dish. The repudiated cure-all is a Jewish staple and it's very easy to make. This recipe originates with Ilse Sander - my grandmother. It took a little effort for Mary Ellen to wrap her mind around the ethnic dish, given her Roman Catholic roots, but once she did she certainly found it to her liking - despite a slight mishap. Matzo balls should be nice and firm - you want them to resist your teeth and your spoon. This is achieved with ganzeschmaltz, more commonly known as goose fat. Here's the recipe: 1/4 cup matzo meal Combine all ingredients in a small bowl, mix until combined. Pinch off a small amount and roll into a ball between your palms. Repeat until all the "dough" is rolled. Cook in chicken broth until the balls float and serve. Makes about 10 balls This week on my NPR podcast we're repurposing your old sweaters into quilts, throws and pillows. Putting a sweater quilt together isn't difficult and the results are so homey and warm. I've detailed how to create a quilt and a throw in the podcast, but if you'd like to make a pillow here's how you can do it: Start by selecting your sweaters. You'll need at least two for this project. Decide what size pillow you'd like to make. I suggest at least 18" x 18" which means that the pillow faces should measure 19" x 19" before they're sewn together. You can then cut your squares out. For this pillow you'll want 4 squares arranged in a checkerboard pattern, so your squares should be half the measurement of your pillow - 9.5" x 9.5" for the pillow mentioned above. Cut the squares out of the body of your sweaters and finish off the edges with a serge or zigzag stitch so they don't run and then stitch them together into your larger square. Now, you'll want to back the sweater squares on a more stable piece of fabric so they don't stretch out of shape with the stuffing. Stitch them down around all four edges to a 19" square piece of muslin. Choose a complimentary woven fabric for the back of the pillow and cut a 19" square of that, then with the faces together stitch the two squares around 3 sides and stuff with your pillow form. Stitch the last edge shut with a slip stitch (if you prefer, you can install a zipper in one edge). Last but not least you can tuft the center of your pillow as I mentioned tufting the quilt by stitching through the center square with pretty, but strong yarn a few times and then tying it off on the face. These pillows make lovely gifts and beautiful fall accents to your home. It's also a wonderful way to use old sweaters you have lying around. If any of you are interested in podcasting you should have a listen to Robert Walch's Podcasting411 podcast. He intereviewed me a few weeks back and you can listen to the episode here. Comments[8] |
Thu, 21 September 2006 On this week's episode Mary Ellen, Delta and I went on a little shopping trip. The east village here in New York City is full of delightfully off beat stores with eccentric merchandise. The store we visited was the Wandering Dragon on East 10th Sreet. It had such a curious collection of items, including out dated military paraphernalia, stuffed oddities like two headed calves and a plethora of artificial limbs. I"m afraid it doesn't exist anymore, but if you find yourself in the neighborhood be sure and wander a bit yourself - you never know what wonderful little holes in the wall you'll find.
After our foray into the odd we found our way back to my place where Mary Ellen produced what I believe is called a "joint", or marijuana cigarette. It was my first experience with "pot" and I have to say it made me feel just as odd as that two headed calf.
That accounts for my less than with-it performance in the kitchen while making our dish for the day - veal with olives. The meal was just delicious, however. I found myself enjoying it with much more relish than I usually exhibit at dinner for some reason. Here's the recipe:
You'll need:
4 veal cutlets Salt and pepper 3 Tbs. butter 1/2 cup white wine 1/4 cup cocktail olives, sliced
Start by pounding the cutlets to ensure their tenderness, then salt and pepper them on both sides. Melt the butter in a large skillet and brown the cutlets on both sides. Add the wine and olives and let simmer, covered for about 5 minutes. Serves 4.
Be sure and listen to my NPR podcast this week. We�¢??re talking all about the joys of needlecraft. I personally love needlepoint, embroidery and applique, but equally enjoyable are knitting and cross stitch.
Comments[7] |
Fri, 15 September 2006 Hello people, thanks for joining me! This week is all about flowers - edible flowers that is. Eating flowers sounds incredibly decadent - sort of like something that would get the Romans in trouble with the gods like plumbing with lead or Nero fiddling. It's quite respectable, however, and won't bring any lightning bolts down on your head. It's a wonderful idea for creative entertaining. I especially like serving flowers in salads. The bright oranges, yellows and reds of nasturtiums are so beautiful tucked among the variegated greens of the different lettuces. They also make a delightful conversational opener for a dinner party! Now, there are certain flowers that are just delicious and perfect for a nosh, including nasturtiums, violets, pansies, Johnny-jump-ups, roses, orchids, chrysanthemums, and clover. You can find a complete list of edible flowers here. It's so important to know what you're eating, however. Certain flowers are poisonous and should be avoided - these include: daffodils, foxglove, crocus, azalea, rhododendron, lilly of the valley and wisteria. A more complete list of dangerous flowers can be found here. In addition to being used on pastries and in salads as demonstrated in the show, edible flowers can also be used as garnish or frozen into ice blocks and floated in your favorite punch or in small ice cubes for summer cocktails or candied with sugar. It's such a delightful way to liven up your meal. Try it the next time you entertain. Your dinner parties will never be "business as usual" again! If you're in On my NPR podcast this week we'll be talking about making your own shoes. You can find out all about how to do it from Mary Wales Loomis. She wrote the book - literally. You can also work with some delightful custom shoe manufacturers like Beyond Skin and Beautiful Shoes to put together just what you want now-a-days. Custom shoes are no longer for the very, very rich! Thanks for coming by. Come back next week for some more fun! Comments[12] |
Fri, 8 September 2006 Hello people, welcome back! This week Mary Ellen has asked me to help her throw a birthday party. It's a bit cheeky of her and you'll find out why in the vidcast.
One of the subjects we cover is cake decorating. Making a pretty cake isn't difficult. To begin with if you're using a contrasting frosting you'll want to frost the cake twice. Begin by applying a very thin layer over the entire cake and then putting it in the fridge. The icing will harden and seal the cake crumbs in so you can frost it again without pulling up the crumbs and marring the appearance of the finished cake.
I like to use a combination of elements when decorating a cake, as we did in the demo. Begin by amassing your supplies. We used
- sprinkles - sugar flowers - colored icing in a pastry bag.
The sprinkles were applied in a swath across the cake and accented with the flowers across the top. The pastry bag was used to create smaller star flowers and leaves. It's easier to create an abstract design than it is to write a name on the cake. The letters all have to be even and regular, where as an abstract design can be...well, abstract.
We also had strawberry punch for that party. It was just delicious. Here's how it's made:
You'll need:
4 cups of water 4 cups of sugar 2 quarts hulled strawberries 1 cup sliced pineapple 1 cup mixed fruit juice (we used kiwi/strawberry) Juice of 5 large oranges Juice of 5 large lemons 2 cups carbonated water 3 cups crushed ice
Boil the sugar with the water to create simple syrup. Chill the mixture in the fridge. Combine the strawberries, pineapple and juices and add syrup to taste. Chill the mixture until ready to serve. Just before serving add the carbonated water and crushed ice. The flavor of this punch is intense. It's designed to mellow out as the ice melts. It can be thinned with more carbonated water if desired. You can also make this punch more powerful with the addition of rum.
Now in this episode you meet Delta for the first time. She did a fashion segment on the original show and was just wonderful! She also made a lot of the original costumes for the first season of my Style network show. The party scene of the episode was shot in less than ideal conditions. I'm almost completely in the dark. It's one of those production value issues I mentioned last week. I feel like a Virginia Slims ad "You've Come a Long Way, Baby".
This week on my NPR podcast I'll be talking about some alternative uses for some everyday household products. Make sure you catch it or you won't know what to do with your old teabags!
Also, be sure and check out my appearances page this week. I'll be doing two events, one at Macy's and one at the Nuyorican Poetry Cafe, both here in
Thanks for coming by, see you next week! Comments[9] |
Fri, 1 September 2006 Hello people! Welcome to my first blog entry and my first vidcast! This week we're making Swedish meatballs. You'll find the recipe below. The segments you'll be seeing in my weekly presentations are from my original cable access show that aired here in
Swedish meatballs are a wonderful dish for home entertaining, piled atop pasta, and as a cocktail nibble served out of a chafing dish. I had a little help putting the recipe together from my friend and neighbor Mary Ellen. She served as my sidekick - my Rhoda, if you will - for many of the episodes of the original cable access show. She was played to perfection by a wonderful actor - Thom Hansen. You'll be seeing a lot more of Mary Ellen in this series.
As promised, here's my recipe for Swedish Meatballs or Kottbuller: You'll need: thickened nicely. Put the meatballs back in the pan with the gravy and cover.
Makes about 25 balls
This recipe can also be found in my book, Brini Maxwell's Guide to Gracious Living, which can be purchased here. In my NPR podcast this week I'll be talking about tabletop cooking. It's such a fun subject. There are so many delightful appliances designed to free you from the kitchen and let you join your guests at the table. Be sure and listen to it! Thanks for coming by. Be sure and come back next week!
Comments[20] |
