Indie Products

Well, we know about Indie Music.. (short for Independent) but what about Indie Products?  What are they, what is the deal? where do you find them?

One of the oldest, most established sources of indie products is Malin +Goetz, apothecary and lab.  They launched in 2004 and are a family-owned apothecary in NYC. They started out in Chelsea where they kept their bulldogs, Bob and Junior.  Passers-by liked to to photograph them as they sat in the storefront window.  They outgrew the Chelsea shop and in 2007 moved the apothecary, the shipping/warehouse operation, and Bob and Junior over to the Furrier District on 29th, near FIT (Fashion Institute of Design).  Here is what they have to say about themselves..

Matthew and Andrew personally develop each and every formula with a trusted chemist, whether a long time friend or industry specialist for a specific technology or ingredient expertise.  The intent was to create products that supported and served our community from start to finish, and, to offer effective treatments that benefit everyone.

The key to our extraordinary cleansers is our hydration science. Gentle amino acid-based cleansing agents thoroughly purify and hydrate, helping to maintain a natural pH balance. Our advanced moisturizers are rooted in our absorption science to compliment our cleansers; they are oil-free and residue-free, blending nourishing fatty acids instead of traditionally greasy pore-clogging oils, silicones and waxes. Into both our cleansers and moisturizers, we incorporate beneficial botanical extracts that enhance performance and provide fresh natural scents that quickly evaporate - leaving room for personal fragrance choices. Each ingredient is carefully chosen as the least irritating and most advanced for performance

Here are a couple of their most yummy looking products: 

http://www.malinandgoetz.com/index.php?option=com_content&task=view&id=9&Itemid=11

lime tonic. EDT.

12% eau de toilette. men+women.
Paired perfomance system - FL-500-01
1 fl. oz. / 30 ml.

description. 

Our fragrance is synthesized for natural citrus notes of fresh lime to effectively uplift and offer general well being.  Modern and dynamic, our formidable and long lasting lime tonic performs on its own or paired with the soft, subtle warmth of our Synthesized Musk, creating a unique sensory balance tailored to an individual or couple.

notes.

Top notes of lemon, middle notes of lime, dry down of white musk and warm woods.  paired with our innovative synthesized musk.  Natural spray.

Okay, so it's not cheap.  It's $48.00.  

They are currently recommending a candle which is a combination of Geranium and Tobacco.  Actually, you have to buy the two candles separately to achieve this sublime combo. 

My friend Marla brought be a tobacco candle and it is nice, incredibly.  M+G's are $52.. I usually spend around $8 at Target.  They also have a Cannabis candle. Yep, Cannabis.  

Another purveyor of Indie products is Indie Scents. 

http://indiescents.com/

These folks are from Portland Oregon, and they are inspired, as they say, but "urban and street culture, art, film, and music-- especially the new school of hip-hop and graffiti artists"... hmm.  Their fragrance line is called "Slumberhouse"  with exotic names like "Grev", "Jeke", and "Vikt". '

Another supplier is Aftelier Perfumes.. with scents made by hand in Mandy Aftel's studio in .. of course! .. Berkeley, California.  Her stuff looks so yummy!  She makes liquid perfumes, solid perfumes, scents that remind you of cooking aromas such as ginger (Chef's Essences)and perfumer's botanicals.

http://www.aftelier.com/home.php

Mandy's solid perfumes are served up in a base of organic unfiltered beeswax and jojoba oil.  These little cases are of her own design and are sterling silver, fabricated by an artisan in Taxco, Mexico.

If you don't want to go all in, you can try out samples delivered in small 1-2 ml volume, and see what you like best.

http://www.aftelier.com/order-samples.html

My favorite Indie scent??

It's Cherry Bomb, a fragrance with notes of wild rose osmanthus, chocolate (of course) and vetiver.  Cherries?  nope, the combination just smells sort of cherry-ish.  You can buy it in Boone at a little boutique called Gladiola Girls, but you can also buy it, I have discovered, at numerous places on-line.  But make sure you get the real stuff. It looks like this:



Or, we could just go outdoors here in North Carolina and .. inhale, exhale, inhale, exhale.

Valentine's Day ...The Linzertorte

The Linzertorte is thought of by many as a Christmas treat.. but I always associate it with Valaentine's Day.  Keep your gooey chocolates (no, not reallly) and invest in a labor of love.

The Linzertorte a a torte, or cake, (it's really what we call a tart) made with a pastry that resembles a shortbread cookie- buttery, crumbly, and most notably made with either ground almonds or hazelnuts.  I love the hazelnut flavor, but I am a serious almond fan as well. It is filled with jam: raspberry, currant, strawberry.. something RED.  I like to get a jam blend of four berries: raspberry, strawberry, currant, and cherry.   The signature lattice top is dusted with powdered sugar.   So, with the nut factor, and the fruit factor, you cam think of this sort of as a HEALTHY dessert.

The dessert originates in Austria and Hungary but is also frequently a favorite in Switzerland and Germany as well.  Growing up in Northern Illinois, the European melting pot, it was in every bakery (yes, bakeries proliferated) along with it's sister: the Linzer cookie or Linzer heart.

Here is a pretty dependable recipe from Epicurious.com

Yield: Makes 8 servings I suggest a tart pan with a fluted edge and a removable bottom rather than a springform pan.  1 2/3 cups sliced almonds with skins (6 oz) 1/3 cup sugar 1 stick (1/2 cup) unsalted butter, softened 1 large egg yolk 1/2 cup all-purpose flour 1 teaspoon finely grated fresh lemon zest 1/4 teaspoon salt 1/8 teaspoon cinnamon 1/8 teaspoon ground cloves 3/4 cup red-currant jam (8 oz) Special equipment: a 9-inch (24-cm) round springform pan Grind almonds with half of sugar in a food processor until powdery (be careful not to process to a paste), then transfer to a small bowl. Add butter, yolk, and remaining sugar to processor and blend, scraping down sides, until light and fluffy. Add ground almonds, flour, zest, salt, cinnamon, and cloves and pulse, scraping down sides if necessary, until a dough forms. (Dough will be sticky.) Divide dough into 1 one-third portion and 1 two-thirds portion and form each portion into a disk on plastic wrap. Wrap disks in plastic wrap and chill until slightly firm, about 30 minutes. Put oven rack in middle position and preheat oven to 350°F. Unwrap larger disk and put in springform pan. Cover surface with plastic wrap and press dough (through plastic wrap) evenly onto bottom and 1/4 inch up side of pan. Discard plastic wrap. Bake until golden brown, 20 to 25 minutes, then transfer crust in pan to a rack and cool completely, about 30 minutes. Leave oven on. Roll out remaining dough between 2 sheets of plastic wrap into a 9-inch round, then transfer to a baking sheet and freeze 10 minutes. (Round will be thinner than bottom crust.) Remove top sheet of plastic and cut dough into 12 (1/2-inch-wide) strips, then freeze strips 5 minutes. Discard any remaining dough. Spread jam evenly over cooled crust, leaving a 1/4-inch border around edge, then arrange 6 strips 1 inch apart across jam, pressing ends onto edge of crust. Arrange remaining 6 strips 1 inch apart diagonally across first strips to form a lattice with diamond-shaped spaces. (Repair any broken pieces of dough by carefully pressing them together.) Trim edges of all strips flush with edge of pan. Bake until top is golden brown, 30 to 40 minutes. Cool in pan on rack 10 minutes, then remove side of pan and cool completely. Cooks' notes: • Dough can be formed into disks 1 day ahead and chilled, wrapped well in plastic wrap. • Torte keeps in an airtight container at room temperature 2 days.  Cookies:  These are a little more labor intensive to me, but they are so pretty.  I saw this pretty presentation on another blog called Maja's Kitchen:  http://majaskitchen.wordpress.com/ You can see Maja's recipe on her blog, but there are several others, all with essentially the same ingredients.  But before you choose, check the quantity.  No on wants to go to a lot of trouble for 10 cookies..  A little video instruction, but this recipe uses .. pecans... uh-uh. no.  http://www.youtube.com/watch?v=LBpYc1DAuXs http://www.goodhousekeeping.com/food/cooking/best-linzer-cookies HAPPY VALENTINE's Day, whatever you choose to make.  I am afraid I am taking the lazy way out and making raspberry oat bars..

Wedding Season

We have been to more weddings in the past year than we have been in the past five years.  And, coming up this June is my brother's wedding.  Whoa!  It's a destination wedding, Park City, Utah, where he and his intended go to ski (she has a condo) and hang out.

I noticed Anthropologie has launched a new wedding line: BHLDN.  That's a bit awkward. But you say it BEHOLDEN.   Well, why didn't they just SAY that..?  The line is officially out there on February 14 (Valentine's Day, in case you are snoozing..) but there are sneak peeks all over the google-machine.  I am rather fond of the one below, mostly because I could totally picture my daughter wearing it.

Price range?? $1000-$4000.

They have some pretty offerings..





I also like this one because it is just so simple.  I could see it at a beach front or backyard wedding, or at a small chapel in the woods.  It is just not trying so hard. And I love the cream color and the eyelet that is reminiscent of an earlier time but with a little twist.. and lovely scalloped hem.  Guess this is would need to fit you properly in terms of length right off the rack because you would not want to alter that beautiful hem.

This is sort of the "stately wedding" dress that I could picture someone of any age wearing.  It has some pomp and circumstance, but without a lot of ... frou frou.  I mean it would work for an uptown large church wedding or a simpler affair as well.





This one is sweet as well.  Love the little pleated organza underskirt that peeks out at the hem.




Also worth checking out is the WHITE by Vera Wang Collection that is going to be sold by the ubiquitous David's Bridal shops as of February 11 (that's today!!)  Even though they have the coveted Vera Wang label (a wedding classic) they will be in the price range of $600 to $1400.  The initial collection will be in size 0-14 with a color range from ivory to champagne and blush.





My brother Dan and his fiance Peg are getting married in June at the Silver Lake Lodge at Deer Valley.

http://www.deervalley.com/meetings/silver-lake-lodge.html

It looks like this:



This should be FUNNN!!!

Best Brownies Ever

 Everybody has their favorite brownie recipe.  But the February Bon Appetit has been hanging around with  a photo of the brownies on the cover, so when I needed to take dinner to a friend I decided it was as good an excuse as any I was likely to have.

They really are good.  I threw in walnuts without really chopping them- there was about a cup or so left in the bag, so I just smashed a mallet on them a couple of times and dumped them in.  Nice chunky walnut texture. Also, I had some really nice Valrhona cocoa powder in the cupboard, so that probably helped make them extra yum.  Another tip: do NOT overbake.  Make sure the toothpick comes out with more than just a crumb or two when you test.. But if you use the 8 x8 pan, you will probably bake then longer than the recommended 25 minutes.  A snap to make, easy cleanup (one sauce pan and a spoon) and yum with the browned butter. Toasting the walnuts before tossing them in might intensify the chocolate flavor.

Other possible additions:  kahlua instead of the water, cayenne for a little Mexican chocolate action, or  a teaspoon or so of espresso powder for a little different flavor.



Valhrona is sort of the gold standard - from France, of course, and available at Whole Foods.

Cocoa Brownies with Browned Butter and Walnuts

Bon Appétit  | February 2011

by Alice Medrich

These are some of the best brownies we've ever had—fudgy in the middle and chewy on the outside with a shiny, crackly top. The browned butter adds a rich, nutty flavor.

Yield: Makes 16
Active Time: 20 minutes
Total Time: 4 hours 50 minutes (includes cooling time)

Nonstick vegetable oil spray 
10 tablespoons (1 1/4 sticks) unsalted butter, cut into 1-inch pieces
1 1/4 cups sugar 
3/4 cup natural unsweetened cocoa powder (spooned into cup to measure, then leveled) 
1 teaspoon vanilla extract 
2 large eggs, chilled
1/3 cup plus 1 tablespoon unbleached all purpose flour
1 cup walnut pieces

Position rack in bottom third of oven; preheat to 325°F. Line 8 x 8 x 2-inch metal baking pan with foil, pressing foil firmly against pan sides and leaving 2-inch overhang. Coat foil with nonstick spray. Melt butter in medium saucepan over medium heat. Continue cooking until butter stops foaming and browned bits form at bottom of pan, stirring often, about 5 minutes. Remove from heat; immediately add sugar, cocoa, 2 teaspoons water, vanilla, and 1⁄4 teaspoon (generous) salt. Stir to blend. Let cool 5 minutes (mixture will still be hot). Add eggs to hot mixture 1 at a time, beating vigorously to blend after each addition. When mixture looks thick and shiny, add flour and stir until blended. Beat vigorously 60 strokes. Stir in nuts. Transfer batter to prepared pan.

Bake brownies until toothpick inserted into center comes out almost clean (with a few moist crumbs attached), about 25 minutes. Cool in pan on rack. Using foil overhang, lift brownies from pan. Cut into 4 strips. Cut each strip crosswise into 4 brownies. DO AHEAD: Can be made 2 days ahead. Store airtight at room temperature.

Here is how mine turned out: 

The recipe says it makes 16 brownies.. don't think sooo.
Of course I had to try one to make sure that I didn't poison
my friends...  

I tucked these in with the rest of the meal.. 

lemon pepper pork roast, roasted asparagus
and red peppers




I added a couple of baked sweet potatoes
and a few cold Sam Adams
Cherry Wheat beers. 

The stuff in the small container at the top with the red lid is a blend of mayo, dijon mustard, and an herb blend. We love it 

as a condiment with pork and later on a pork sammich with a little swiss cheese and sliced red onion.. 

Bon Appetít! 

Local Internships

This will probably be my LAST internship post for a while.  Deadlines are approaching.  However, I did feel obliged to post a little about local, that is North Carolina, internships.  Not everyone wants to move to NYC or LA or DC for the summer.  And there are plenty of great ops right here in our own back yard. I thought I would share a few.

Okay, this one has expired, but thought I would mention it for future reference for those looking ahead because it is a rarity:  A PAID INTERNSHIP.  Woot woot.

http://www.wral.com/news/news_briefs/story/2263825/

http://www.doa.state.nc.us/yaio/interns.htm

Okay, sorry I am late on this one.. Here are the ops:

Some of the program's past internships have included: 

• introducing visitors to reptiles at the Museum of Natural Sciences
• working in the Office of the Governor
• publicizing the State Fair
• tracking the nesting patterns of loggerhead turtles on Bear Island
• clerking at the N.C. Court of Appeals
• assisting NC companies to compete in international markets.

Internships are offered in virtually all areas of state government. Up to one-hundred paid internships are available for 10 weeks each summer for undergraduates, graduate students and those in professional schools.

Consider this one for next year.. 

The link below takes you to a website that lists North Carolina Internship Opportunities.. Included are companies like Deloitte (accounting), WCNC (television), Family Services of Lower Cape Fear, State Games of NC, (Durham),  and a boat-load of internships with a company called Cummins, Inc in Rocky Mt.  Also some with IBM, Fox Broadcasting, Netapp, Dow Chemical.. Allstate, Wake Med.. LOTS of variety in business, little in the way of the artsier stuff I have blogged about in the past. 

http://www.internships.com/search/post/results?location=nc&start=70&limit=10#p/70

The DURHAM BULLS started an internship program in 2009. 

Looking to start a career working in sports? The Durham Bulls are offering Professional Baseball Internships for the first time in 2009. The internship will provide game experience in guest services, partnership fulfillment, admissions inventory management, hospitality services, merchandising, and stadium operations. The Program is designed to provide an array of event management experience combined with a lecture series from top professionals in the industry to develop talented individuals who are seeking a career in professional sports.

da bulls.

Here is how you apply: 

http://www.durhambulls.com/contact/employment.html

Capitol Broadcasting Company does not have a formal internship program, but they encourage students to apply for WRAL entry level positions such as these: 

Does Capitol Broadcasting Company have an internship program?
Our company does not have a formal internship program. However, we encourage students seeking entry-level jobs to consider our part-time positions, specifically News Production Assistant and Five on Your Side Clerk with WRAL-TV, and Promotion Assistant with WRAL-FM. Any other positions indicated as part-time are a good place for students to get a start in the field. 

They want you to go to the job search page to apply... right.. here.. 

https://jobs.cbc-raleigh.com/connect/DesktopDefault.aspx?tabindex=0&tabid=38

RALEIGH DENIM  apparently has interns, or at least they are referenced in this article. They are so small, you could just mosey on down there or send them and email. 

Check out this article:; 

http://www.newraleigh.com/articles/archive/raleigh-denim-interview-curatory/

REX HOSPITAL offers internships as well.. 

College Internships

Rex Healthcare offers a variety of internship opportunities for area college students who are looking for ways to enhance their college experience and get a head start on gaining invaluable exposure for a career in healthcare. 
Internships require a greater commitment of time that most volunteer assignments and students must have completed course work in the area of the assigned internship. Volunteer interns must also complete a tangible project during their tenure at Rex Healthcare.

Rex currently offers internships in the following areas. Please contact the area supervisor for more information & availability of positions.

• Food & Nutrition: Lyn Haft, Internship Supervisor, 919-784-3162
• Health Promotions (Wellness Works) and Exercise Science : Anneke Daugherty, Internship Supervisor, anneke.daugherty@rexhealth.com
• Medical Library: Deniz Ender, Internship Supervisor, deniz.ender@rexhealth.com

If your particular college major is not listed please consider becoming a volunteer for an external learning experience. 

Here are the deadlines:

Summer Program - 10 weeks (June - August) - Application Deadline: April 30, by 5 p.m

And here is where you apply: 

http://www.rexhealth.com/staff_and_volunteers/volunteers/Volunteer%20Application.pdf

I could go on forever here.  Actually, all you have to do is use the google-machine.  Think of a place you can work, then put the word internship behind it, and fire away. 

Good Luck.  Lemme know if you need any help! 

Taking a Break- Jammies, Sunday Pancake, and Super Bowl..

Well, lucky me.  It's sunny outside, and with a little space heater action, toasty and bright on my sunporch, my favorite reading porch.  Equipped with my Christmas-Present Kindle, the Sunday NYT, and the Sunday N&O, not a thing to do except hope no one comes over (jammies, remember?) and read on my sunny porch.

P's pancake,  just out of the oven.. 

For the third Sunday in a row, P made his new weekend favorite breakfast (and mine).  It's a lovely little puff pancake, just big enough for two, made in our ancient cast iron skillet. The recipe calls for a 12 inch skillet, but I think ours is 10 inch and it works perfectly. The pancake recipe has been around, with a few modifications, since at least 1966.  Craig Claiborne recalls in a 1985 article in the New York Times that he discovered the pancake 20 years prior at a holiday brunch given by friends in Hawaii.  His friend David Eyre presented the pancake, Craig published it, and as far as I can tell the only thing that Craig did was change increase the butter by a tablespoon and use 1/2 cup of flour instead of 1/3.  P's hot-from-the-oven is pictured above.

Below is a photo of David's pancake as rendered by Craig Claiborne..

The pancake is given a squeeze of fresh lemon and a sifting of
confectioner's sugas as son as it comes from the oven. 

Here is the recipe:

SERVES 2 TO 4

• 1/3 cup all-purpose flour
• 1/2 cup whole milk
• 2 eggs, lightly beaten
• Pinch of nutmeg
• 4 tablespoons (one half stick) of unsalted butter
• 2 tablespoons confectioners’ sugar
• Juice of half a lemon

1. Heat oven to 425 degrees. Combine the flour, milk, eggs, and nutmeg in a bowl. Beat lightly. Leave the batter a little lumpy.
2. Melt the butter in a 12-inch skillet with a heatproof handle. When it is very hot, pour in the batter. Bake for 15 to 20 minutes, until the pancake is golden brown.
3. Sprinkle with the sugar and return briefly to the oven. Sprinkle with lemon juice, and serve with jelly, jam, or marmalade.

If you want, you can make little
individual servings, sort of like
Dutch Babies, but I like the
cast iron skillet

The lemon squeeze adds to the delicate flavor

In my humble opinion, "serves 2-4" is whacko.  It just serves two.. Here is my plate on the sunporch. In the summer it would be great with fresh berries.  Last week we had it with brown sugar/ black pepper bacon..

My plate... yum!