Last Minute Merryness!

Coupons Booklets! A great stocking stuffer for your last minute someone special.

Simply print out the pages, trim along the dotted lines, staple into a booklet, and you have a clever little coupon booklet for whoever you happen to love the mostest.

• For your BFF
• For Mom
• For Someone Special (this is a big one, you can edit!)
• For Dad
• For your Lovah...

Old Friends + Summer

Enter to win two signed copies of my book, Summer: A User's Guide...



This whole 'Facebook thing' cracks me up; last week I ran into the first guy I ever kissed there (fourth grade, Ms. Finkelstein's class, and boy what a crush I had), and this week a woman I went to kindergarten through high school with saw my photo and realized that she was in yoga class with me just last week. What surprises me the most is how genuinely happy people are to reconnect with their past, to touch base with old friends. There's something about growing up with someone that allows you to feel safe with them, makes you feel comfortable and accepted in a way that you never seem to feel with friends you make later in life.

Old friends are like family.

All this "friending" got me thinking about friends in general--the people in your life you can count on when times are good, as well as bad. I have many dear, old friends. Certainly Rachael is one of them, as I have written about here, here, and here, and Maureen, has amazingly--and beautifully--become not only a niece, but a best friend, and confidante, as well. Ronni is always there for me, ready to have a cosmo, to gossip about anything and everything, and to commiserate. But hands down, the friend who has been in my life the longest -- through thick and through thin -- is Beth Anne. I've known Beth Anne since childhood, and our families know each other, so it seems as if we've been forever entwined, like one big, extended, eccentric tribe. As a result, Beth Anne and I have a friendship as comfortable as a pair of well-worn Levi's; we can tell each other anything, and know that there will be no eyebrows raised, no judgement passed. Instead, we laugh at the foolishness of our mistakes, roll our eyes at the ridiculousness of our lives, and offer unconditional support when one of us is in mourning, or has reached their tipping point.

With the holiday of gratitude -- Thanksgiving -- just a week away, what better way to observe it than to reach out to an old friend? Someone you have always loved and cherished, but might not tell them quite often enough.

And, if you're feeling particularly sentimental and misty, enter a comment telling me why your friend is the best friend in the world, and the winner will receive two signed copies of my book, SUMMER: A User's Guide (one for you, one for your best friend) as my gift.

There's an old adage that there's only one person in this world we can always count on -- ourselves. If we are lucky in life, we have family to count on as well. And the truly blessed have best friends.

Bliss Certificates (in time for the holidays!)

(PRINT COUPON BOOKLET)

I know you blogaholics love, love, love downloading my coupon booklets, so I have created a brand, spanking new one especially for the holiday season. This one is jam-packed with a plethora of coupons that make perfect stocking stuffers for best friends, loved ones, neighbors. There are plenty to choose from, so use as many or as few as you like.

For the uninitiated, simply print out the pages, trim along the dotted lines, staple into a booklet, and you have a clever little coupon booklet for whoever you happen to love the mostest.

XO,
Suzanne

Look what I found.

Wood!

File under: What did I get myself into?

I'm stripping this piece of furniture today. It was my Aunt Betty's and God only knows how old it is; there are more layers of paint than I can count.

I am thisclose to calling it shabby chic.

Stay tuned.

Chestnuts

It's that time of year again. Go for it.
(PRINT DIRECTIONS)

HEARTH-ROASTED CHESTNUTS

You'll need:
Chestnuts (Look for dry, firm chestnuts as soft chestnuts may be rotted)
Chestnut roaster or long-handled frying pan (do not use non-stick!) with cover
Paring Knife
Oven mitts
Salt (if desired)

Wipe any dirt from chestnuts, then carefully cut an "X" into the shell of each nut with a paring knife. (Note: You MUST cut the "X" in each chestnut before cooking; chestnuts that have not been cut to allow steam to escape may explode.)

Place chestnuts in pan and cover.

Roast chestnuts over the coals of an open hearth for approximately 15 to 25 minutes, or until they become tender and the shells begin to open. Remove from heat and allow to cool slightly.

When they are cool enough to handle, peel (making sure you remove both the shell and inner skin) and enjoy. If you prefer, you can add a bit of salt.

OVEN-ROASTED CHESTNUTS

You'll need:
Chestnuts (Look for dry, firm chestnuts as soft chestnuts may be rotted)
Baking sheet
Paring Knife
Oven mitts
Salt (if desired)

Preheat oven to 425 degrees. Wipe any dirt from chestnuts, then carefully cut an "X" into the shell of each nut with a paring knife. (Note: You MUST cut the "X" in each chestnut before cooking; chestnuts that have not been cut to allow steam to escape may explode.)

Arrange chestnuts on a baking sheet or in a shallow pan, with the cut sides up, then roast in oven for 15 to 25 minutes, or until they become tender and the shells begin to open.

When they are cool enough to handle, peel (making sure you remove both the shell and inner skin) and enjoy. If you prefer, you can add a bit of salt.

Sundays + Naked Chickens

I can't help myself from acting like a psychotic turrets patient each time I see that Perdue Chicken commercial for "Roasterphobia" on TV; the instant I see Tom Perdue telling that roaster-averse Mom that the correct way to cook up a chicken for her poultry-lovin' family is in a plastic bag--well--the profanities just come spewing off my tongue.

Let me say right now that there are some things in this world that I'm perfectly fine cutting corners on. Dishwashers were made for a reason. Fresh herbs from the market? So much easier than tilling soil, getting your nails dirty, slugs. Store-bought hummus? Yes, yes, more yes.

But I ask you people--have we become either so collectively lazy or dumb as a nation that we can't roast a freaking chicken in the oven without it being sealed up in it's own little sodium phosphate-filled chicken body bag? I mean--think about it--it's a chicken, and it's an oven; how bloody hard can it be to pull off? It's not like you're being asked to get Republicans and Democrats to agree on the Healthcare bill, or find Osama Bin Laden.

When I was young (way back when), there was something called Home Economics in school. Just like there were shop classes that taught us woodworking, metalworking, printing, and the somewhat puzzling "plastics" ("Here son, cook this bright yellow piece of plastic in that oven over there until it reaches ten million degrees, then bend it into a napkin holder to take home. But don't get burned while doing it, despite the fact that everything around you is as hot as Satan's lair!"), this course taught us practical skills to help us in life. In Home Ec. we learned to sew, craft and, of course, cook. I loved Home Ec. I remember making cheese blintzes, and baking chocolate chip cookies from scratch, not a log. We made homemade butter during one class, and cinnamon bread during another. Not once did we cook anything in a plastic bag (honestly, I'm not quite certain if plastic bags were even invented then, as all I seem to recall were the paper variety, and those either came as shopping bags, grocery bags, or plain, brown lunch-bags)

My Mom makes a handful of things really, really well. She makes a great pork tenderloin cooked with sauerkraut and potatoes. A classic pot roast. And a wonderful matzoh ball soup. But I have always loved her roast chicken the most. It reminds me of our Sunday dinners growing up, where we would head home after 9:00 mass, have buttered hard rolls for breakfast, read the funnies, watch Abbott and Costello reruns, then sit down for a big midday dinner with real mashed potatoes, and homemade gravy. Afterward, we would head outside to play, because, let's face it, there was nothing fun to do inside.

We've become nation of lazy asses. Home Ec. is sadly longer taught to our children, which is why chickens are now packaged in plastic bags, mashed potatoes are found in the frozen food section rather than the produce aisle, and gravy comes in a jar. And then we wonder why kids only eat junk food.

Tonight I am roasting a big, 8 lb. chicken in the oven. I cleaned it out, rinsed it off, patted it dry, then rubbed it with real butter inside and out, and stuffed some butter under the skin, too. When all was said and done, an entire glorious stick of butter was stuffed into and around that beautiful bird (get over it; it's butter, it's natural and if you use it in moderation it will not kill you). Then I put two whole heads of garlic and an entire lemon inside of the cavity, as well as some fresh sage, thyme and rosemary. These were herbs I happened to have in the fridge, and I didn't fret about how much I had because I don't cook that way; I use what I have on hand and am happy with that. And finally, I salted and peppered that plump bird before I placed it in a roasting pan, covered it with a lid, and stuffed it into a pre-heated 350 degree oven. Maybe I will baste it every 30 minutes or so to keep it moist, or I might forget all about it because I am drinking a good bottle of red wine tonight. Whatever...there's butter all over that bird, so it's going to be fine; it's not rocket science folks.

And that's my point. Cooking should not be a challenge, it should be a joy. It's sharing, and caring, and loving, and celebrating, but more than anything, it's about making memories. Memories made slowly and happily with your own two hands--and hopefully your children or loved ones--and not ever, ever in a plastic bag.

PS. My blog on mashed potatoes is here. Make 'em.

TIPS ON ROASTING A CHICKEN
From help with cooking.com

As a general rule, calculate a cooking time of 20 minutes per pound of meat plus an additional 10 - 20 minutes at a temperature of 350ºF (176ºC). Therefore, a 5 lb chicken will need to be roasting in the oven for at least 1h 50 mins. A 5 lb bird will serve between 4 - 5 people.

Some people prefer set the oven temperature to 450ºF (230ºC) and roast the bird at this high temperature for the first 10 - 15 minutes or the last 10 - 15 minutes. The rest of the time the chicken should be roasted at 350ºF (176ºC). The surge of heat will result in a really crispy and brown skin and deliciously succulent meat.

2½ - 3 lbs - 1 - 1¾ hrs
3½ - 4 lbs - 1½ - 1¾ hrs
4½ - 5 lbs - 1½ - 2 hrs
5 - 6 lbs - 1¾ - 2½ hrs

If you find that the chicken is browning too quickly during cooking, then loosely cover the breast of the bird with a large piece of aluminum foil until it is done. Covering the breast of the chicken will also keep the meat from drying out.

_______

If you do not possess a meat thermometer, then you can check that the meat has been properly cooked in two ways:

• The drumstick should move about freely when wiggled.
• The juices of the chicken run clear upon inserting a skewer into the leg

Hot Tip

Save On Crafts. Found it, loved it, wanna share.

Homemade for Mom: BEACH GLASS CHARMS

Ok, by now you know the story of my life--I'm in love with summer (yada, yada, yada). So it should come as no surprise to you that to go along with this little summer obsession of mine. I--among other things--have a giganormous collection of beach glass in all shapes, colors and sizes. So, last year, I decided to put some of my favorite pieces to good use. I dug through my collection for the most interesting colored pieces, wound some wire around them, and then strung them on to leather cords. The results of that little crafting experiment are the lovely necklaces above, which work well with both old faded jeans, or your favorite summer dress. If your mom happens to be a Summerologist like me, I guarantee she will love one this Mother's Day. Make two, and you'll be receiving compliments from now until Labor Day.

MOM COUPONS

The Mom Coupons, and my Best Friend coupon booklet are the two of the most downloaded pages on my website. So, to make your life easier, here it is again. Simply print out the pages, trim along the dotted lines, staple into a booklet, and you have a great gift for Mother's Day and every day.

Homemade for Mom: STACKED PENDANTS

STACKED PENDANTS
What you'll need:
Pliers
Seed beads
Head pins (preferable with a loop at the end)
String or chain
Buttons or drilled sea glass


Decide on the pattern you are using, and slide the head pin through the holes of either the buttons or the head pins. You can use funky colored seed beads as spacers in between.


Step 2: When you are done stacking your pendant, cut the excess wire from the headpin, and carefully make a small loop a the end with your pliers to close the end off.


Hook a chain or loop some string, ribbon, or leather through both of the loops to create a great and funky necklace!

Homemade for Mom: BUTTON JEWELRY

I am in love with old buttons, so when my crafty niece, Maureen, showed me these adorable bracelets she crafted out of an odd assortment of them, my head almost popped off. The directions to make them are below, but if you're feeling less than ambitious, order one today at Ladida.


BUTTON JEWELRY
What you’ll need:
Pliers
Craft wire
Buttons
Various findings (depending on the jewelry you are creating)


For Bracelet:

Step 1: Create a loop at the end of a piece of wire.


Carefully loop the tail around the loop to fasten it.


Add a button and cut off about an inch and a half after the button. Create another loop on the other side of the button and wrap it in the same way.


Next, repeat all steps, except with start by weaving the next piece of wire through the original button’s loop before closing the loop. Continue this process until desired length is reached.

Homemade for Mom: FELT BEAD JEWELRY

I've been having so much fun making these felted beads. They're simple to make and the results are utterly charming. If you're in a rush--or just not feeling particularly crafty--head to your local craft or bead store to pick up some pre-made ones (visit www.acmoore.com and do a keyword search for feltworks) to string up into bracelets, necklaces, or to dangle from earrings.



P.S.
Alot of people have been writing to ask me about the wool used here--yes, it's also called roving wool. I purchased mine at AC Moore, but like everything else in this world, you can also buy it online in bulk to save money. And, if you want to purchase the pre-made beads and you don't have an AC Moore near you, visit www.acmoore.com and do a keyword search for feltworks, and they'll come up. Good luck! S.

Homemade for Mom: LEATHER CUFF BRACELETS

Perhaps your mom is a bit of a bohemian, or maybe you have a cool friend you'd like to wish a Happy Mom's Day to. This leather cuff could not be easier to make, yet it's stylish and tres hip. I used scraps of leftover leather that I found at my local craft store, and turned out a baker's dozen in about an hour. Simply poke a small hole on one side of a strip of leather, thread a long piece of leather cord through, tie a knot, then wrap the bracelet around your wrist. To secure, simply tuck the end of the cord in under itself.

Rock on!

Joy + Clotheslines

Last night I had dinner with my friend Terry, and, as I have found to to be the case when I spend time with a woman as opposed to a man, we spent very little time discussing topics like work and economy, more time chatting about the things that give us joy in life--things like family, and friends, home, health, and faith. After dinner, I hugged Terry goodbye, and as I walked to my car I realized--despite the fact that I had just wolfed down a lamb T-bone large enough for a caveman--I felt lighter. I felt lighthearted. For suddenly I realized that I had grown up to become a woman who makes decisions in life that are not about money or material things, but rather simple joys. I thought about the upcoming summer and what I am most looking forward to, and I was happily surprised that I could not list one thing that had a price tag associated with it. Instead, the things I long for the most are to hang a clothesline for the first time in years, to sit in a big old tire tube on a lake with a gin and tonic in my hand at the end of a long day, to grow a really fabulous vegetable and herb garden, to plant a preposterously large row of sunflowers, to string up a hammock, and to barbecue as much as humanly possibly.

I know the economy sucks right now, but I have to admit that I am almost relieved that we as a nation are returning to simpler times. There is no shame in living leaner, appreciating things we've in the past taken for granted. I for one, cannot wait to sleep under sheets that have been kissed by the sun and a warm summer breeze, and to wake up to a big vase of sunflowers smiling at me from my bedside table.


SCENTED LINEN WATER
From my book, Summer: A User's Guide

Infuse your linens with the sweet summery scent of flowers or herbs. Spray onto your sheets and pillowcases before ironing to add a soft scent, spray onto sheets to freshen up the bed between washings, or use as a lightly-scented room spray.

Spray bottle (sterilize with boiling water before using)
10-20 drops (or more, depending on your preference) of an essential oil. You might try lavender, peppermint, rosemary, spearmint, rose, jasmine or any other summery scent.
3 ounces non-flavored high proof (80+) vodka
25 ounces distilled water

Pour the essential oil and vodka into spray bottle and shake well until it is thoroughly mixed, then add the distilled water. Shake well before each use.

New TV Spot! HOMEMADE FOR MOM - May 9th

After taking the winter off for some much needed battery recharging, I'm filled with joy to announce that I just signed on to do a few new TV spots with my good friends at WTNH in New Haven. First up is a Mother's Day craft show on May 9th. I'm hoping to get my mom and my niece to join me on that show, so stop back soon for new crafts and recipes especially for the ladies we love!

Homemade for Mom
with Suzanne Brown
WTNH, News Channel 8
May 9th at 7:40 am

Happy Spring!
Suzanne

Winter, Summer...Whatever.

It's truly inhumane today in New York with a windchill in the single digits, but I can feel spring in the air nonetheless. The light has changed; the sun is higher up in the sky and now it peeks up a bit earlier in the a.m. and tucks down just a smidge later in the p.m. Just as the day starts, I now hear the familiar sound of the spring birds sing-songing outside my bedroom window, which needless to say gives me great joy. The thaw is coming, friends.

Of course winter has not stopped me from summering; I've been barbecuing each and every weekend + a little windchill isn't about to hold me back now. Last weekend it was baby back ribs with the homemade BBQ sauce from my book + a delicious sweet corn pudding on the side. This Saturday night I'm planning on coating two plump chickens with a spice rub, perching both of those bad boys over beer cans, and cooking them for about an hour over a low heat. If you've never had beer can chicken, I suggest you get busy this weekend because it's simply the best BBQed chicken ever.

Winter, summer...it's just a state of mind. Just don't forget your hat and mittens.

BEER CAN CHICKEN (PRINT RECIPE CARD)
From my book: Summer: A User's Guide

Ingredients - Spice Rub:
3 tablespoons brown sugar
1 1/2 tablespoons paprika
1 1/2 tablespoons salt
1 1/2 tablespoons ground black pepper
1-teaspoon garlic powder

1 whole chicken, 4 to 5 pounds, giblets removed
2 teaspoons vegetable or olive oil
1 can of beer

Directions:
In a small bowl, combine spice rub ingredients and set aside.

Rinse chicken with cold water, pat dry with paper towels

Lightly coat chicken with oil, then season, inside and out, with the spice rub mixture.

Open the beer can and pour out ¼ of the beer. Carefully place the can on a flat surface, then lower the chicken onto the beer can so the can fits snugly inside the cavity of the bird. Be careful not to spill the beer.

The chicken will need to cook upright, so carefully place it on the grill and balance it on its two legs and the can – like a tripod.

Close the lid to the grill and cook over indirect medium heat until the juices run clear and the internal temperature reaches 170°F in the breast and 180°F in the thickest part of the thigh (Approximately 1-1/4 to 1-1/2 hours).

When done, carefully remove the chicken from the grill, being careful not to spill the hot beer.

Allow bird to rest for approximately 10 minutes before lifting it from the can.

Discard beer, carve chicken and serve.

Serves 3-4

Love Coupons

For your Valentine. Simply print them out, cut along the lines, staple one side, and you are ready to profess your love.

Soak.

It's been a long week. It's cold. The economy stinks. Time for a soak.

OLD FASHIONED BATH SALTS (Print Instructions)
Salt (Your choice of Epsom, Sea or Kosher. I personally like Epsom.)
Baking soda
Essential oil of your choice (I have a soft spot for Eucalyptus.)

Mix the salt, baking soda, and a few drops of essential oil together in a clean, dry jar, and seal. When you are ready to use, add about a half to a full cup of the salt mixture to your running bath.


Enter tub. Soak away your troubles. Say ahhhh...

Chapped Lips?

SUGAR LIP SCRUB
Brown or white sugar
Light olive oil
Mix sugar with olive oil to form a thick paste. To use, rub a small amount across lips with your finder to slough off dry skin.

Rinse.

Pucker up.

Smooch.