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On hiatus....hope to be back someday soon...thanks for coming here...it has been a blessing to have you visit us...beckwithroad.

Whodidlily

Wendy Jones

Whodidily

1150 Coast Village Drive

Suite E

Montecito, CA 93108

Always in search of the best cupcakes...we've been disappointed of late. The last time we made up a list of cupcake places to visit in Southern California, we came up empty handed~too dry, too sweet, too lackluster, too flat on the flavor. There's a lot out  there, but  when a treat is needed we want the "whole enchilada" ~ visuals, taste, packaging and ambience ~ all must go hand in hand. Are we picky or what??? We've had to ask ourselves that question. We refuse to be snobbish about this, we're open to suggestions. One of our coworkers has been tooting Whodidily's horn lately, well for months, and we have just gotten around to checking out this delish, delightful cupcakery. 

Flavors such as: Dippity-Doo-Dah, Hunny Bunny, Koo Koo Bird, Lolligager (with cookie dough filling), Lazy Daisy, Peanut Butter Yumptious, Scrumdidily, Oreo Dollop, Sunday Stroll, and Waffelicious...have us hooked. There are even gluten-free and holiday specials. Not cloyingly sweet, these moist cupcakes...yes unlike so many out there...these are indeed moist...are great for showers, parties, weddings...and for for popping in our mouth~ just because. These cupcakes are probably not made with the rarest of ingredients, but they are creative and have that certain something that is satisfying.

Peering into Whodidily can be....well lets just say...bring your inner child with you. Remember the little sugerey dots on parchment paper? Wendy has made them into chains that drape this way and that over the her ceiling. Hot pink is predominant, but neon, greens, yellows, greens, raspberry, orange, etc. are all fairly represented here. The counters are composed of zillions of non-pariels in multi-colors topped with glass to create a countertop. You can see in the above photo, those same non-pariels act as anchors for all sorts of festive cupcake themed picks and toppers. 

So what makes Wendy tick? Why this Willie Wonka driven, candy extravaganza, cupcakery? Willie Wonka and the Chocolate Factory happens to be one of her favorite movies of all time. Wendy did not growing up baking, she just loves making things that are unique and creative. A favorite line in the Willie Wonka movie sums it up for her...when Mr. Wonka is asked how he makes the scrumdidilyumptious bar? A worker replies, "My dear boy...Do you ask a fish how it swims? Or a bird how it flies? No sir-eee you don't? They do it because they were born to do it! Just like Willy Wonka was born to be candy man and you look like you were born to be a Wonkaer." Wendy believes she was born to do just what she does so well....fill her store with scrumdidilyumptious delights! You really must visit!

This store does not lack for toppings!

When we stopped by, a woman was exiting with stacks of hot pink boxes brimming with cupcakes....a group of men...yes men...were sitting out front eating cupcakes engaged in deep conversation...a group of school girls were laboring over their decision...which cupcake to buy...this store attracts all ages. A place where we can all be children at heart.

Le Hot Pink Plume is what you use for signage...should you need to.

This is how the Whodidily cupcake is served at parties.

Walking in our eyes were darting here and there. I'm sure we'll have to go back to see more!

This is how we left Whodidily's...gifts for all our besties.

Cute packaging. Wendy even hot glues a rhinestone on our bows just before we leave...how devine!

Katemania

Everything Catherine Middleton wears is in the spotlight right now. She is a dream client~a marketing miracle for a sagging economy! Favorite products, what she uses or wears are flying off the racks and shelves. Sounds a lot like Dianamania, remember those days? Designer Luisa Spagnoli, dressed her in the red skirt and jacket and then renamed their fashion houses' newest color: Kate red. Boots glossing shampoo and conditioner ~ is now a favorite of women in Britain attempting to achieve Kate's glossy smooth  mane of chocolate brown hair.

Polished and transforming right before our eyes. It has been said that Kate has not used a stylist up to this point. She has preferred to do her own makeup and select her own wardrobe.

This Burberry trench coat was an instant success selling out immediately.

We like that she always adds a modern touch to her outfits. It's not likely we would see the queen with her scarf tied about in the same manner, or wearing the smart boots Kate seems to favor.

Emily Sheffield, Deputy Editor for British Vogue, has been commissioned to select 30 outfits for Kate's wardrobe...William and Catherine will be making an official visit to Canada at the end of June.

Emily has a proven track record of good taste and a flair for fashion. Her favorite Vogue shoots include working with Tim Walker, Kate Phelan and Corinne Day.

It has been said Kate is not interested in being a "clothes horse". Even if that is the case, she is off to a good start. All eyes will be on her and expectations will be high for her wedding to William on April 29, 2011. Perhaps Catherine Middleton's wedding gown will be her crowning fashion achievement. Even though it was fashion that first drew William's eyes to take note of Kate, we suspect there is a lot more substance to this young woman and she has so far taken the undertaking of the British Monarchy with great panache. Both William and his brother Harry seem determined to carry on their mother's tradition of charity work. Kate would have to have some of those qualities too since her soon-to-be husband had his upbringing centered on the concerns and needs of others.

all images from dailymailuk

Birthday Wishes!

Going through my files this past week and getting ready for my tax appointment, I stumbled across this poem that belonged to my mom, posted on the backside of our family tree. I wanted to share it with you today. There is probably none of us who doesn't have to work on forgiveness. I will be the first to confess it's an ongoing process. I have been mentored by the woman who's birthday occurs today even though she is no longer with us~Happy Birthday Mom! This is a poem she really lived by...I wonder how she did it sometimes...6 children and all.

Happy Birthday, Mom, Gram, Great Gram!

Family

When it's family, you forgive them

for they know not what they do.

When it's family, you accept them

because you have no choice but to.

When it's family, the're a mirror of

the worst and best in you.

And they always put you to the test

and you always try to do your best,

And just pray to God to do the rest,

when it's family.

Some are preachers, by the day,

some are addicts, drunks and strays.

But not a one is turned away,

when it's family.

Some are lucky, others ain't, some are

fighters, others faint.

Winners, losers, sinners, saints,

it's all family.

And when it's family, you trust them

and your heart's an open door.

When it's family, you love and hate

and take, then give some more.

Somehow you justify mistakes, try to

find some better way

to solve the problems day to day,

in the family.

You take the trouble as it comes

and love them more than anyone.

Good or bad or indifferent,

it's still family.

You choose your lovers, you pick your

friends, not the family that you are in.

They'll be with you until the end

because it's family.

(by Parton/Perkins)

We're a small blog...we cater to family and friends and so many of you knew this woman and can attest to the fact ~ she rarely if any ever spoke an ill word about someone. She loved her family, lived by the motto of forgiveness, and it inspires us to reach higher and live better. We're not there yet, but it's a goal we might not have had without our

"Birthday Girl" as a shining example.

This Takes the Cake... singing opera....

Cake Opera Co.

Warning: eye candy ahead!! Danger, Danger!

(Click on images to see them in a larger view)

White, Dark and Milk Chocolate Tablets

Nougatine Montelimer

Petite Gateau (sounds so much prettier than cupcakes)

Ingredients:

Pink peppercorn, pistachio, flaked coconut white chocolate tablets, lavender, toasted almonds and cocoa nibs milk chocolate tablets, pink sea salt, white sesame and crystallized ginger tablets.

Nougatine Montelimar

French, chewy, candied fruits and toasted nuts

Petite Gateau

Each a taste sensation enrobed in beauty

~Just a teeny tiny selection of their confections~



Cake Opera's Establishment

1136 Eglinton avenue west (north side)

Torontom Ontario Canada

M6C2E2

Tel. 647-347-2626

Here's what the owners, Alexandria Pellegrino and Jessica Smith have to say about their creative process. Imagine yourself for a moment standing in a dimly lit room. Walls of towering shelves surround...thick with the dust of time. Each shelf is crowded with bell jars containing history's more extraordinary and exotic specimens....this is the world of wonders in which Cake Opera Co. finds its muse. Reminds us of one of our favorite decor volumes...The New Eighteenth-Century Style by Lalande and Trillard. 

This is their Piratess Cake! Think 17th century tall ships. The delicate hand painting on each layer is incredible. They are like so many premier craftsmen of our day, it's all in the details and the execution.

The proprietors

Alexandria and Jessica-you rock!

Their header says it all...these ladies have a sense of self, history, creativity, amusement and folly.

The Moretto Mask cake

18th century French figurines finding their way into cake form. This particular cake reminds us of  masquerade balls during this era of history.

The Artist

The Baker

It's no wonder celebrities are searching out Opera Cake Co. to make their wedding cakes (do you remember pictures of the Nicole Richie/Joel Madden's cake)? We just thought you might be inspired by these two entrepreneurs.  Publications like Grace Ormonde, a well turned out bridal magazine feature them often. 

Look them up: http://www.cakeoperaco.com/

all images cake opera

Upstairs Downstairs

Mark your calendars to view the revamped series Upstairs Downstairs. Set in 1936 Britain this time, Sir Hallam and Lady Agnes Holland marry and move into a neglected 165 Eaton Place, and a flurry of characters unfold within its' walls. The aristocracy and their servants intertwine in their daily lives...the times in which they live...and the challenges of their own individual circumstances. For the original in 1971-1974, we were glued to our tellies each week as a new episode was telecast...waiting to see what would happen next...perhaps seeing a bit of us in all of them.

The new cast below...yes Jean Marsh is reprising her role as Rose (in a different position-still downstairs-Belgravia of Bucks-she arranges for the new staff). If you didn't see the original, we suggest you do...rent it...the acting is superb!

~The  cast turned out in their finest~

The fictional script of the Bellamy Family is the brainchild of Jean Marsh and Dame Eileen Atkins.

In the new version, Rose played by Jean Marsh will no longer be a maid, she will see to the hiring of the new staff at 165 Eaton Place. The original Upstairs Downstairs was seen in over 70 countries and viewed by over 1 billion. Dame Eileen Atkins was not in the original, but she will be front and center in the 2011 version "upstairs".

How this cast of characters lives intersect...what they do with the changing morays of the times...all the obstacles...humor and DrAmA are what make Upstairs Downstairs so endearing. It's a proper, British-stiff-upper-lip-sort of thing. We admit we are intrigued, the strict British societal rules, the props and sets, the costuming, the interplay of characters all make for good viewing.

Do you have a favorite character? Tune in on April 10, 17, & 24 on PBS stations here in America.

Ladies Who Lunch

Maybe those southern belles were onto something...lunch with the ladies...bridge games...gossip...giggles and above all a hat and gloves. Very demure! We are posting a light lunch recipe...perfect for having some girlfriends over. 

Pictured are some of the ingredients we used for this demo.

We are making lettuce/herb bundles, Thyme-Lemon Vinaigrette, Pesto/Mascarpone Cigars and Toasted Camembert Cheese for our luncheon. 

Thyme-Lemon Vinaigrette

Ingredients:

Juice of 1 lemon

1/4 teaspoon lemon zest from the rind (careful not to get into the white part of the skin--bitter)

1 teaspoon fresh thyme leaves

1/3 cup extra virgin olive oil

salt and pepper to taste--it won't take much

Combine ingredients in a mason jar, place the lid on tightly and shake away. Now your done with the dressing-set it aside 

Phyllo Dough aka Filo Dough

We used these "pesto/mascarpone cigars" as a garnish for our salad. You could make a cigar bar if you used this recipe for a party. Would be fun! We love fun food!

Ingredients:


6 ounces mascarpone cream or cream cheese room temperature very important for the spreadability factor when you make the cigars. 
1/2 cup grated Parmesan Cheese
1 green onion or scallion
1/8 cup pre-made pesto (you can get this at most markets)
1 box phyllo dough, you will find this in the frozen section of your market-thaw in the fridge overnight. Do not attempt to use phyllo dough frozen...it will crack. 
1 stick melted butter

In the work bowl of a food processor, add all the above ingredients. Pulse until this mixture is blended, but still a little bit chunky. See below. Set aside until your phyllo dough is prepped. Don't refrigerate unless you are doing the next step another day. In that case make sure the pesto/cream mixture is at room temperature. 

The funky picture below is an illustration of how we made the phyllo dough cigar bar holder. The shape was made by rolling aluminum foil into cylinders to create forms. Just remember to gently remove the foil right after it comes out of the oven and it is still malleable for removal. We scattered grated Parmesan cheese and salt and pepper over the surface. 

There are some rules for using phyllo dough. It dries out very quickly, but once you have lightly covered the surface with melted butter or olive oil, it becomes pliable. You must keep the unused dough covered and protected from air or it will dry out and crack. Caution if the damp towel you have covering the unused dough is too wet, it will act as glue and stick all the sheets together...it will become unusable. 

To begin, remove unwrap and unroll the thawed phyllo dough. You will remove 1 sheet of dough at a time and work very quickly. Remember cover the unused dough. Have 1 stick of melted butter and a pastry brush ready to go. 

Make sure your work surface is large enough to lay 1 sheet of filo dough out flat at a time. Gently lift 1 piece off the top of the dough. Cover the remainder with the ever so lightly dampened towel. Place the first sheet down on your work surface~lightly brush 1/2 of the surface with melted butter (go easy with the butter/it just takes a dab) and fold in half. Spread more melted butter on the newly folded surface. Using a spatula, quickly and lightly spread some of the pesto/cream mixture all over the surface. Cut the pesto covered sheet in 1/2  and roll each piece into a cigar. Brush each cigar with a little butter and cut into 1/2 again. Each sheet of phyllo dough will make 4 cigars. Repeat. Bake in a preheated 375 degree oven for 10-12 minutes on a Silpat or parchment lined cookie sheet. If the cigars are not brown yet, return cigars to the oven for a few more minutes. They should be lightly golden brown.

Just before serving lunch, remove the wrapper from the room temperature Camembert cheese and return it to the bottom of the wooden box it came in. Score the top with a sharp knife as in the photo above to make 8 sections. Add 1 clove (not head) of crushed garlic to 1/4 cup olive oil. Brush the top of the cheese with this mixture and then top the cheese with black pepper and salt. (you can do this part ahead of time and just have it ready to go) Place under the broiler of your oven. Leave the door cracked and don't leave it's side--that would be a disaster waiting to happen. In a few minutes the cheese will be browned and bubbly. Place the cheese in the center of your composed salad bundles and serve right away. 

Composed salad bundles were made from alternating a handful of red leaf and green leaf baby lettuces into a posy of sorts with a sprig or two of herb garnish such as parsley, dill, etc. Each bundle was tied with a long strand pulled apart from a green onion top. Tie loosely, you won't need to tie a knot. We did this ahead of time and placed them all on a tray covered with damp paper towel and plastic wrap to keep them fresh in the fridge. Assemble everything just before serving and drop the cheese right in the middle. 

Have fun with this...remember it's all in the planning and details. These are not difficult recipes with the exception of getting the hang of how to use phyllo dough. Now who do you want to have over?

The inspiration for this segment came from viewing cook your dream. Though we have posted recipes before using this cooking method for cheeses such as feta, we were reminded of just how fun it is to serve cheese this way.