Yearly Archives: 2012
Breakfast in Bed: Oktoberfest
Post by Alison Hein
The first Oktoberfest took place in Munich, Germany more than 200 years ago, on October 17, 1810. It served the joint purpose of celebrating the recent marriage of Crown Prince Ludwig and Princess Therese, and drinking up the last of the spring beer before the new brewing season. Today, Oktoberfest is the largest folk festival in the world, attended by more than 7 million people, with a staggering 7 million + liters of beer imbibed during the festival’s 2 ½ week run!
My own little personal Oktoberfest involves neither weddings nor beer, but my favorite German breakfast, and the consumption of lots of good, strong coffee. Simple soft boiled eggs, warm, golden dippable yolks, and a hunk of dense, earthy rye bread slathered with butter. Best of all, a few scant slices of rich and salty Bauernschinken – a lightly smoked “Farmers’ Ham” that I can never get enough of.
If you can’t find Bauernschinken, smoked ham or prosciutto make fair substitutes. Although, honestly, in that scenario I skip the ham altogether, and simply make buttered toast points for egg-dipping – a long-time tradition in my father’s family. Be sure to liberally salt your Weiches Ei, for a festive, German breakfast in bed. Prost!
Weiches Ei mit Bauernshinken Brot
Ingredients
2 slices thick, hearty rye bread (toast if you like)
2 teaspoons butter, softened
4 very thin slices of Bauernschinken, or substitute prosciutto or smoked ham
2 eggs
Salt, to taste
Preparation
To make Bauernschinken Brot, use plain rye bread, or toast it, if you like. Spread butter on rye bread or toast slices. Top each slice of buttered rye bread with 2 thin slices of Bauernschinken. Serve open-faced with soft-boiled eggs.
To boil eggs, fill a small, heavy saucepan with enough water to cover eggs. Bring water to a boil over high heat. Place 1 egg on a large spoon, gently lower into the boiling water, and carefully remove the spoon when the egg touches the bottom of the pan. Repeat with second egg. Cook for exactly 5 minutes. Remove from water and place on dish towel or paper towel. Dry, and serve immediately with plenty of salt. Serve with Bauernshinken Brot or buttered toast spears on the side. Delicious with strong, hot coffee.
Makes 2 servings.
Bedroom Design: Leafing Memories
Post by Laura Cheng.
Every Sunday, my toddler boys and I take a walk to our local Dunkin Donuts to bring home after supper treats. This weekend, my older son took a special interest to the leaves that had fallen to the ground. The leaves served as a reminder that the crisp days of fall had begun. Along the way, he collected all different types of leaves, claiming he wanted to make a leaf collection book. He found beauty and interest in even the leaves that I would have never stopped twice to look at. Leave it to the naïve and untainted mind of toddlers to help me appreciate art in nature. So now I have a collection of leaves drying in the garage and a new inspiration for bedroom décor ideas.
Instead of a leaf collection, how much more special would it be if I could frame the leaves that we collected into a hanging photo collage? The foliage colors are a surefire way to warm up the bedroom walls. I like the idea of incorporating only a singular leaf in each frame to showcase the unique aspects of each leaf. This one of a kind décor is a wonderful way to preserve and relive my cherished strolls.
Source: http://hgtv.sndimg.com/HGTV/2012/08/09/Original_Layla-Palmer-fall-wall-frame_s3×4_lg.jpg
If I could enlarge the leaves that we discovered this is what I would like it to look like – a large, framed abstract print hanging in the bedroom. The orange and yellow hues and a fresh bouquet of living flowers are a vibrant take on the fall season. A plush and vivid throw further enhances the feeling of warmth in the bedroom. The seagrass wallpaper indicates that summer will be back again soon.
Source: http://www.thelennoxx.com/
It’s easy to get carried away and collect too many leaves. In that case, a wreath is just the answer. However, this would be one of the times it’s easier to buy than attempt a DIY. If made by a local artisan, ask if the wreath can be custom designed to include the items from nature that have been picked out. A wreath of leaves can capture the beauty of fall and make a great contribution to any bedroom design. They can be placed over the bed or even on the bedroom door. Acorns, branches, berries, pinecones and other items are added elements that can give the wreath more texture and color. In this bedroom example, the use of fluffy bed linens such as velvet and fleece lend a cozy air to the bedroom while a nature inspired nightstand completes the look.
Source: http://houseandhome.com/design/brown-bedroom-colour-scheme
Bedtime Stories: Chloe and the Lion
Post by Mark T. Locker.
Chloe and the Lion by Mac Barnett. Illustrated by Adam Rex.
Chloe and the Lion starts out like your run-of-the-mill children’s picture book, telling the story of a little girl named Chloe who spends her weekdays collecting change and the weekends riding the carousel with tickets bought in loose change. But one day, after too many rides, Chloe gets dizzy and lost in the woods.
But the story takes a hilarious turn when author Mac and illustrator Adam have a difference of opinion over Chloe’s fate. Although Mac writes a lion into the plot, Adam Rex draws a dragon instead, insisting that a dragon is “way cooler”.
And so the story carries on, more about the conflict between Mac and Adam and each trying to outdo the other. Poor Chloe can only wait for them to resolve their issues. But when Mac decides to illustrate the book on his own, the girl is so atrociously drawn that she decides to take matters into her own hands.
What I love about this book is how genuinely funny and clever this book is. And although the meta-story may be a little above the heads of kids who don’t recognize that books are made by authors and illustrators, they can appreciate the terrible drawings and an author whose illustrator gave him a gorilla body. I intend to go and buy a copy of this book for myself.
Things We Like: Charles P Rogers Tansy Bed + The Good Wife
Post by Kyle St. Romain.
The CBS hit drama series The “Good Wife” returned for its fourth season on September 30. I don’t know about you, but we’ve been missing our weekly dose of Alicia and Kalinda. So far, season 4 has been off to a great start and we finally got to meet Kalinda’s ex-husband, Nick!!
From time to time, we are privy to some inside information here at the Charles P Rogers blog. This week, we have a hot tip and couldn’t resist sharing our excitement about an upcoming episode of the Good Wife. Episode 3, which airs THIS SUNDAY, will feature our very own Tansy headboard that was purchased by the set designer back in July. It’s absolutely stunning! Upholstered cream microfiber with hand-tufted buttons, it’s sure to add some style to the set. If you’re considering getting one of our Tansy beds for yourself, you can also get the headboard complete with matching platform; it looks even better in person!
We can’t give you many more details about the upcoming episode, but given what happened in episode 2, “50 Shades of Ice Cream” that some critics are calling it the most scandalous scene in the history of network television, we’re sure you don’t need any more reason to tune in this week.
If you catch our bed this Sunday, let us know in the comments below. We’d love to hear from you!
Breakfast in Bed: Breaded Egg Fillets
Post by Alison Hein.
Hey, all you egg lovers out there – here’s a modernized take on a classic recipe adapted from Sarah Tyson Heston Rorer. What? You never heard of her? Well, Sarah was born in Pennsylvania in 1849, and during the course of her life, was a cookbook author, editor, columnist, cooking instructor and public speaker. She is considered America’s first dietitian due to her health-focused recipes and work with medical facilities. During the 1920s, “Rorer” became a household name. Sadly, Sarah lost everything in the Great Depression and relied on friends and family for support in her final days.
Sarah was also an egg magician, and I’m aiming to bring her name back to “household” status. In this unusual approach to cooking eggs, Sarah bakes a savory custard until it’s firm enough to slice. The slices are coated in more egg, then in breadcrumbs, and pan-fried to a crisped gold. Top the eggs with some white sauce and perhaps a slice or two of smoky meat, and you’re in for a delightful surprise with this classic, eggy breakfast in bed. Thank you, Sarah!
Ingredients
Baked Eggs
6 eggs
4 tablespoons vegetable or chicken stock
Salt and pepper, to taste
Cooking spray
White Sauce
1 tablespoon butter
1 tablespoon flour
½ cup milk
Egg Fillets
1 egg
1 tablespoon water
1 cup panko breadcrumbs
2 – 3 tablespoons extra virgin olive oil
2 to 3 thin slices of smoked ham or salmon (optional)
1 tablespoon chopped, fresh curly parsley
Preparation
Preheat oven to 350°. For the baked eggs, crack 6 eggs into large bowl and whisk together with stock. Season with salt and pepper to taste. Coat a small, 5-inch square baking dish with cooking spray. Pour egg mixture into baking dish. Place baking dish in a water bath on a strong cookie sheet. Bake for 45 minutes or until toothpick inserted in center comes out clean. This step can be done one day ahead.
To make white sauce, melt butter in small heavy saucepan over medium heat. Whisk in flour until smooth, thick paste forms. Whisk in milk and cook until slightly thickened, 3 to 4 minutes, stirring constantly. Set aside and keep warm.
To bread and fry egg fillets, cut baked egg into 6 equal slices. Beat remaining uncooked egg with 1 tablespoon water. Coat cooked egg slices thoroughly with beaten egg, then roll and coat in panko to fully cover. Add 2 tablespoons of olive oil to a heavy pan and heat over medium heat. Add egg slices to pan and cook slowly over medium to medium low heat, turning once, until panko is golden brown, about 2 to 3 minutes per side.
To assemble, arrange 2 or 3 panko-coated egg slices on a plate. Top with sliced ham or salmon, if using. Drizzle with a couple of tablespoons of white sauce. Garnish with fresh, chopped parsley and serve immediately.
Makes 2 to 3 servings.
