WHAT WE'RE WATCHING

I forgot to tell you guys. Justin and I shared some of our favorite web videos over at Portable.tv for their weekly What We're Watching feature.

The stills above are from one of my picks -- Basic Black from 1967. Shot by William Claxton and starring Miss Peggy Moffitt.

Here's the link. Go check 'em out!

HEMLOCK HALL

In celebration of our two year anniversary, Justin and I took a 24 hour jaunt up to the Adirondacks and stayed in a little cabin on Blue Mountain Lake. In classic Darbie and Justin style, we made these plans sometime around 7 o'clock Sunday evening, packed, and left the next morning.

We stayed at Hemlock Hall...which we found after sifting through random google results and Adirondack hotel reviews on trip advisor. We knew we wanted to be in the woods...in a cabin...on a lake...with a fireplace. Hemlock Hall seemed to fit the bill. We also came across some unbelievably grand, picture-perfect places like The Point and The Lake Placid Lodge. But they were WAY out of our price range. I stress WAY.

Luckily, the budget vacation gods were shining down on us...and besides being incredibly affordable, Hemlock Hall turned out to be EXACTLY what we were looking for. The main lodge is a big old Victorian beauty built in 1890 (same year as our house!). It's got all of the rustic charm you expect from an Adirondack hotel. Beautiful old pine and cedar paneling, impressive stone fireplaces, and a wraparound porch with incredible views.

We stayed in a sweet one bedroom cabin, tucked in the pines on a hill overlooking the lake.

We went canoeing in the afternoon.

And spent the evening in the cabin listening to records, hanging by the fireplace, and toasting our anniversary.

The next morning we stopped by Buttermilk Falls on our way out of town. A perfect end to our Adirindack adventure.

RECIPE: CARROT GINGER SOUP

My new favorite food? Carrot ginger soup. It's all I crave anymore. Seriously. Justin and I have made two giant batches in the past couple weeks and I'm already starting to panic because I finished the last of it about an hour ago.

We didn't follow any one recipe. We kinda just winged it. I'm sure you could use the same ingredients in different proportions and it would probably still taste good. And I'm sure you could use this same technique with other vegetables to make all kinds of velvety pureed deliciousness.

Here's what we did:

Ingredients:

2 lbs carrots sliced

1-2 onions diced

1-2 potatoes diced

2 tbsp fresh ginger grated

1/2 tbsp cumin

2 tbsp olive oil

6 cups stock

salt and pepper to taste

You're gonna need a big pot for this. Preferably one with a thick bottom that cooks nice and evenly. We used our Le Cruset French oven (yay for wedding registries). First you are going to saute the vegetables. Justin and I like to add a little bit of salt as we go. Coat the bottom of the pot with the olive oil and add the onions. Cook them until they are golden. Add the potatoes and cook them for a few minutes until they start to soften up a little bit. Then add the carrots and cook for 8-10 minutes.

Next add the 6 cups of stock, the ginger, and the cumin. Cover partially and bring to a boil. Then bring the heat down and simmer until the carrots are tender when pierced with a fork. About 15 minutes maybe?

Next you are going to puree all of this in a blender. This obviously has to be done in batches. Unless you have a REALLY big blender. Put it back into the pot and salt and pepper to taste. YUM.

This recipe makes a lot of soup...but it makes awesome leftovers. I swear it gets even spicier and more delicious.

And I don't want to overload you with recipes here...but I've been super into frying up breaded goat cheese medallions and throwing them onto an arugula salad. It tastes pretty darn good with the soup...and it's a super easy way to class up some greens. Here's the recipe from the Barefoot Contessa.