welcome to elaney!

A quick note from elaney!  Here’s to hoping that everyone had a merry, merry holiday.

Shop now or hold your peace—-on earth.  If you are an eleventh hour shoppa, you’ve obviously missed the online shopping window, and you cannot concern yourself with price.  Crowds are unavoidable.  Don’t try.  BUT.  You. Can. Be. Redeemed.  All by getting something cool.  Try The Flip video.  They used it on the RW/RR Reunion (potential interns, if you need it spelled out  – need not apply).  The Flip is currently the coolest way to film and share video.  So, go get it you Eleventh Hour Shopper.  Don’t flip your lid, flip anyone off, flip out, flip your car,  or use the word “flipping” at any time (ever, Christmas season or otherwise).  Just get The Flip.  And have a Merry Christmas Eve.

We love SATC!!  And we just want to be free!!  As you wind down the last pre-Christmas working hours, enjoy watching the newly released trailer for SATC 2 – coming out this May.

WARNING:  Spin class stream of conciousness at play

Our spin instructor gave to we… “permission to eat anything we want between December 22nd and January 3rd.”  Yesterday, as our instructor, wearing an orange cycling outfit with a baseball hat turned backwards, was demanding that we all sing outloud to “Hotel, Motel, Holiday Inn,” we were thinking about this “license to eat.”   And we were thinking about 1) how different men and women are and then 2) all the delicious holiday food out there!  Smoked salmon and capers on Christmas Eve…coffee cakes, sausage balls on Christmas morning!!  Then honey ham…the list goes on (must spin harder…).  And then we thought about the one classic Christmas food we’ve never had.  Fruitcake.  So here’s a question.  Has anyone ever actually had fruit cake? And since no one has…maybe it would be fun to give Neiman Marcus style!  Look at these cute little cakes all packaged up.  Only $30!

Merry Bon Appetit!

 Neff cupcakes - sights to see!!  Thanks to Snoop, we have a last minute Christmas curve ball.  After he gave these ski hats made by Neff (edgy headwear company) to all the ladies on The View, the cupcake hats are on fire (or should we say overcooked?).  We were given one and had a mixed reaction, but once we found out Elisabeth Hasselbeck is wearing one, we liked it a lot better!  What do you think?  When in doubt do you just do as the celebs tell?

It’s time for apps and brie!  Christmas party apps are fun to make, and bringing a treat that looks difficult but really isn’t is a good way to make it seem like you have you life together (other non holiday related hints: talk about listening to NPR and your 5:00am workouts).  We often find ourselves looking for recipes that seem gourmet but is feasible for the layperson.  We found this random site for wine and cheese recipes, and they have some good ones.  Check out one below and more here.

Artichoke and Goat Cheese Bruschetta

18 baguette bread slices, cut on the diagonal about 1/4-inch thick
olive oil
2 jars (6 to 6 1/2 ounces each) marinated artichoke hearts
1/2 cup plus 2 tablespoons chopped flat-leaf parsley, divided
1/2 cup grated Parmesan cheese (preferably Parmigiano-Reggiano)
Freshly ground black pepper
6 ounces creamy goat cheese, crumbled

Preheat oven to 375 degrees F.

Brush baguette bread slices on both sides with olive oil and place them on a baking sheet. Bake slices until just crisp, about 3 minutes a side. Remove from oven and leave on baking sheet. (Bread can be toasted 3 hours ahead; cover loosely with foil and leave at room temperature.)

Drain artichokes, reserving about 2 tablespoons of the oil they were packed in, and place them in a food processor fitted with a metal blade. Add reserved 2 tablespoons artichoke oil, 1/2 cup of the parsley, Parmesan cheese, and several grindings of black pepper. Process, pulsing machine, until mixture is a coarse puree. (Puree can be prepared 3 hours ahead; cover and leave at cool room temperature.)

When ready to serve, spread each bread slice with a mound of artichoke puree and top with some crumbled goat cheese. (Bruschetta can be assembled 1 hour ahead; leave uncovered, at room temperature.)