the ravenna girls

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happy monday November 29, 2010

Filed under: celebrations — ravennagirls @ 3:45 pm
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happy to be officially starting the Christmas season!

B and I have lots to do and share in the coming weeks…

The decorating, the planning, the music… it has already begun around here.

Last week’s snowy Seattle weather blew nearly five inches of the white stuff to our house.  The city is just not able to handle the snow and it was proven yet again.  We were pretty thankful for just having grocery shopped, a big covered pile of firewood to burn, jobs were we could work from home, two coffee shops within walking distance being open, and of course our neighborhood video store.

We hope you and your family had a very happy Thanksgiving …

We spent Thanksgiving Day eating quite a lot, watching the parade and the Saints win, and taking a very cold beach walk.

And then we went over the weekend to get our Christmas tree.  You will meet him very soon….

: )


the greatest cranberry chutney you will ever taste November 25, 2009

Filed under: food — ravennagirls @ 8:21 am
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{in my humble opinion}

It’s a mostly Dave Lieberman, and a lil bit the goodness I love from the chutney I always had growing up.  And a little bit what I feel like at the moment.  

yumyumyum.  I cannot eat cranberry in a can. Call me snobby, but after you have this chutney, you will be singing my tune.

Ingredients to Start with:

  • 1 (10 to 16-ounce) bag fresh or frozen whole cranberries,
  • 2 crisp red apples, peeled, cored and sliced 1-inch thick  (today I only used one)
  • 2-inch piece ginger, peeled and finely grated  (I always double this number.  I love me some ginger!)
  • 1/2 cup apple cider vinegar
  • 1 cup granulated sugar
  • 1 cup water
  • (I also add the juice and zest of half a lemon.)


Combine ingredients in a large pot. Bring to a simmer and cook until softened, reduced and thickened, about 30 minutes. Cool fully before serving.

Ingredients to add at the end if you so choose after cooling:

  • a handful of chopped walnuts
  • a handful of raisins or currants


Almost as good as the taste is the smell of your house when you make this yummyness.

Also helpful for this recipe is learning how to peel ginger effectively.  It is another trick I learned from Dave Lieberman.  A peeler peels too deep for the root — which has very thin skin.  Instead use the edge of a spoon and just rub it against the skin of the ginger.  Works every time!

What are you doing for the holiday weekend?