Something Borrowed, Something New

Pop Art Sweetheart Bib Apron

(say that three times fast)

Lately I have been thinking about pairs.  What goes together.  How one part of a pair compliments or influences it's counterpart.  As I have mentioned in previous posts, wearing an apron while you cook marries a fun homemaking experience AND it makes your food taste better.  In the last year or so I have been in the kitchen a lot more, inspired by my friend and housemate FForFood.  In the last week I  have also been in the studio more, sewing and musing about good couples.  People with people, fabric with fabric, food with wine, peanut butter with chocolate...  And so, I created a pop art inspired bib apron with a sweetheart neckline and complimented it with black and white polka dot fabric inside the pockets and on the reverse side of the apron.  The Pop Art Sweetheart Bib Apron is 50's-esque and when I tied it on suddenly I was craving a deviled egg.  I sprung into action, I borrowed a recipe from FForFood and put a new spin on it, replacing the pickle relish with my favorite hot pepper relish from Blackie's Hot Dogs in Cheshire Connecticut.  I boiled, I peeled, I whipped and I filled, and I got my deviled egg.
The Pop Art Apron and the deviled eggs went well together. As for my friend and I, we make a pretty good pair too.

Over Stuffed Deviled Eggs with Blackie's Hot Pepper Relish  

Ingredients:

Maggie Mae Pop Art Sweetheart Bib Apron 


16 eggs (4 extra eggs for yolks only)
1/3 cup Dukes mayonnaise
1 tbs unfiltered apple cider vinegar
3 tbs Blackies hot pepper relish (minced until you create a paste consistency)
2 1/2 tbs dijon mustard
1 tsp sage honey
dash of cayenne pepper
Hungarian Paprika
pink himalayan salt
freshly ground pepper

you can always improvise if these ingredients aren't readily available in your cupboard

but I highly recommend the Dukes mayonnaise and Blackie's relish 

Place the eggs in a large pot and fill with water until all of the eggs are covered. Boil eggs for 10 minutes and then remove from heat.  Run the eggs under cold water immediately and then let them rest for 10 more minutes. 

Next in a separate bowl mix mayonnaise, relish, apple cider vinegar, dijon mustard and honey.

When the eggs are cool enough to touch fill the pot with more cold water and begin peeling. I generally have trouble in this area as the peeling part can be tricky. Peeling them while they are submerged in cool water helps.

Dry the peeled eggs and begin slice them in half length wise. Carefully remove the yolks and add them to the bowl with the other ingredients.  When you've extracted all of the yolks set aside 24 of the best looking egg whites (salt and pepper any remaining egg whites and pass them out to the onlookers that have collected in your kitchen, after all you are so adorable in your Maggie Mae Apron..). 

Grab a fork and mash together the yolks with the mayonnaise and relish mixture. Whip until smooth. Add salt, pepper and a dash of cayenne to taste. Sprinkle eggs with paprika and then fill each egg with a generous spoonful of  the yolk mixture. Add a touch more paprika to garnish!

Overstuffed Deviled Eggs 

It's A Walk-Off.

Today is a sewing day.  I've been waiting for it all week.  A whole day just for me to sit, cut, sew and create.  All week long I have been looking for creative inspiration and I have found it in some new places and some old friends.  Everyday this week I have been running.  And running.  And running.  Literally.  I always feel great when I exercise but this week I found that it lead me down the path of creativity.  Also, I needed to make sure that my legs are strong. Why?  Well,(I type with a flush in my cheeks), it's because my legs will be carrying me down a runway at the LACMA for the KCRW's A Slice of Pie event this Sunday the 18th.  Ok wait.. Runway?  What does a runway have to do with pie or aprons you're probably wondering?  Well the folks responsible for this event will be hosting an apron walk-off.  Yup, just like Zoolander.  And I, with my very best strut, will be there to showcase my aprons.
This Sunday, if you're looking for some good old fashioned fun, then join me and FForFood at the LACMA from 12:30-4pm for pie, pie and more pie and of course Maggie Mae Apron Co.'s first runway show and If you can't make it to the LACMA this weekend then STAY TUNED.....
xoxo Maggie

Wearing an Apron While You Cook Makes Food Taste Better...

Senorita Half Hostess Apron

I don't know if you've heard but when you wear a Maggie Mae Apron while you cook for your loved ones, it actually makes your food taste better! Ok, that may be a matter of opinion but I'm sticking to it. This morning when I woke up I tied on an apron and began making brunch for my three little loves Olivia, Beso, and Eduardo (FForFood and my chihuahua children) and then for myself and Elliott(FForFood). Inspired by the apron I was wearing I put together Spicy Breakfast Burritos with Heirloom Tomato Pico de Gallo and Sauteed Jalapenos. They were so delicious that I thought I should share my recipe with you. I am lactose intolerant so anywhere you'd like to add real butter, milk or cheese, I strongly encourage you. Happy Homemaking!
xoxo Maggie

Spicy Breakfast Burritos with Heirloom Tomato Pico de Gallo and Sauteed Jalapenos


Ingredients:

Maggie Mae Senorita Apron


Egg Scramble 
5 eggs
1 cup black beans
1/4 cup shredded Goat's Milk cheddar or Daiya tapioca "cheddar"
3 tbsp Almond Milk
2 tbsp bacon fat
2 of your favorite tortillas
salt, fresh ground pepper , cayenne pepper

Pico de Gallo 
1 cup quartered heirloom cherry tomatoes
1/2 cup finely diced red onion
1/4 cup (or 1/2 cup if you're like me) roughly chopped cilantro
1 clove very finely minced garlic
1/2 of a finely diced fresh jalapeno pepper
salt

Sauteed Jalapenos 
2 fresh jalapenos sliced in rounds
2 cloves of garlic sliced or rough chop
2 tbsp olive oil
salt,  fresh ground pepper

To get started crack your eggs into a big mixing bowl.  Sprinkle a light layer of salt, pepper and cayenne pepper over eggs like a little seasoning blanket.  Set aside.

Add the jalapenos to a hot saute pan on high coated with olive oil and sprinkle them with a little salt and fresh ground pepper. Reduce heat to a little below medium. Let them sweat and get a little soft. About 10 to 15 minutes. Add garlic and turn heat down to warm.

Combine all of the pico de gallo ingredients in a separate bowl. Give it a light stir, season to taste and set aside.

In a large saute pan over medium high heat give the black beans a quick saute in a little bacon fat and small sprinkle of salt until they are heated through. Remove and set aside. Put the rest of the bacon fat in the saute pan. Add the almond milk and 1/8 cup of cheddar to the eggs and whip until frothy or you get a shoulder cramp...  Pour eggs into the pan and add the black beans. Stir and Scramble to your liking. I turn the heat off when they still look a little runny because they'll cook up a bit more while you assemble your burritos.
If you have a gas stove turn the flame to high and put your tortilla over the flame on the grate quickly turning so they don't burn. If you're smart you'll use tongs. If you're me, you'll have toasted finger tips.. This is a great tortilla trick I learned from my friend Leah (Maggie Mae Apron owner). If you don't have gas try putting the tortillas in a hot dry saute pan until they start to breathe.

Now you're ready to assemble. Layer the eggs, pico de gallo, jalapenos and sprinkle more cheddar on top. (If you have a favorite salsa you can always add a little if you want!) Be sure to leave room on the bottom of the tortilla so that you can fold it up and then roll the sides together. Eat, Love and let your Sous Chef do the dishes!

It's September, Back to School and Back to the Studio.

                                                  

Maggie Mae Half Hostess Apron

  Well it's September and it's back to the sewing studio I go with new orders and new ways to showcase my pieces.   Baby Blues Philadelphia has placed another(!) large order of flirty little Half Hostess Aprons for their server gals to wear while they're hard at work! Half Hostess Aprons are also very cute for my happy homemakers that want to add a bit of sass to their kitchens. You don't even need to bake, tie on your Maggie Mae Apron, order a sweet something from Gabrielle Salinger of I Baked It Myself and throw a little flour on your cheek! Prepare to be adored!

A peek at what I do!

 

Each Apron is finished with great care in the details so that if you want to wear the backside you can!

You can add a personal touch, include a special message, a date, your name or a nickname.