Remember Blu Dot’s Real Good Chair experiment? They’ve teamed up with Mono again with another real good idea: a Blu Dot Swap Meet. The basic premise is, if you love great design, but don’t have a real good money supply, Blu Dot will consider your offer of talents/treasures/etc. for a single piece from their collection. You won’t be getting a set of chairs: you can only ask for one of anything. But, you might just get the couch of your dreams or a new dining table. The project has been going all week, and I’ve been thinking about it since the very earliest announcements came from Blu Dot on Twitter and Facebook.

Tom suggested we offer Blu Dot a picnic and a leisurely ride through the city of Minneapolis upon our folding tandem (seen here), given that Blu Dot is a Minneapolis-based company. He left it to me to choose the piece of furniture we’d ask for in return. I thought and I thought and I thought and I thought.

Heading into the Walker Tuesday night to see Michael Hart speak as a part of the Insights 2011 Design Lecture Series, I couldn’t help but mention the Swap Meet to Julia as we walked past the Shop with several new Blu Dot pieces on display. And, what do you know, one of the projects Hart shared that evening was the Swap Meet itself.

Today, thinking the project was over at noon… I was delighted to see it’s actually on until midnight. And, I have finally decided on the Strut Square Coffee Table in watermelon. Those of you who know of our recent jigsaw puzzling adventures are already aware of our need for a larger table space in our place to further develop our jigsaw puzzling abilities. At 40 by 40 inches, this table is surely up to the task.

So, we’ve offered up a picnic for 2–6 Blu Dotters preceded by a bike ride on a sunny Minneapolis day in June. You know we are no strangers to winter picnics, but we thought for everyone involved it would be best to hold off hosting the picnic until early summer.

Here’s hoping our friends at Blu Dot deem this a reasonable, and desirable, trade. If you agree, vote for our swap at the Blu Dot Swap Meet!

Interested in proposing a swap of your own? You have until midnight to make an offer. Get the details from Har Mar Superstar and get swapping! Wondering where such a phenomenal idea came from? See Michael Hart of Minneapolis’ Mono discuss the Swap Meet and other recent projects from the firm on the Walker Channel.

Top photo: Kate Sommers Photography … who is trying to swap eggs for a new sectional.

What’s small, bright, and makes all of our picnic dreams come true? Indeed, a tiny grill from Bodum. We’ve been hunting a round, portable, lidded grill for a while now and this just might be the one. Tom and I have narrowed it down to yellow, but the FYRKAT Picnic Charcoal Grill also comes in green, blue, orange, white, and black.

via grassrootsmodern.com

At the risk of being un-of the moment, I’d like to share some pictures from our February weekend in Duluth, MN. Allow me to set the record straight… this was the site of our first first picnic, attempted on the shores of Lake Superior and finished with gloved hands inside of a state park shelter with beautiful views of the lake.

If not for the snow, doesn’t this look like a lovely day for a picnic?

I thought it was a nice enough spot, and there were picnic tables. Tom reluctantly unloaded the (unnecessary) cooler.

In the end we got a little too cold and sought refuge. But as I said, we still had a lovely view of the lake. And with our teeth not so chattery and our hands not so cold, we were able to enjoy Tom’s creations a little more: lamb liver and pork terrine, baguette, Trader Joe’s dijon (too dijon for me, just dijon enough for Tom), olive oil, and parsley sprigs. It’s true that I continued eating with my leather gloves on. Tom found his fleece gloves didn’t take well to dipping bread in olive oil; he went bare-handed and was rather cold.

Finally, here’s the view from the shelter along with a few pictures from our stay in Duluth, MN. All images from the picnic were taken at Gooseberry Falls State Park. I’d like to return to Gooseberry Falls in the summertime, if we have a chance, to see the falls in their unfrozen state. Despite the cold, if you like to walk or hike, Duluth and the surrounding areas are a great place to visit. I’m sure it’s even better above freezing.

Ever since I found Terrines, Pâtés, and Galantines in an antique store in Red Wing, I have been itching to make a terrine. But for whatever reason, I could never muster up the enthusiasm to assemble the various meat products required to make what the book describes as “the apotheosis of meatloaf”. It was the delicious duck terrine at the Red Stag Supper Club that finally convinced me to stop just talking terrine and start terrining terrine. Terrine.

Browsing the recipe section of T,P&G I found a recipe that was simple and rustic, two words that I like. The ingredient list for “Liver Terrine” was short:

• 1# chicken livers
• 1# pork
• 1 small shallot
• 2 T parsley, chopped
• 2 1/4 t salt
• 2 t pepper
• 3/4 t ground ginger
• 1/4 t ground cinnamon
• 3 T brandy
• 6 slices bacon

You begin to see what they mean by “apotheosis of meatloaf”! I didn’t have brandy on hand, so I planned to substitute bourbon, which I like better anyway. When I got to the butcher’s counter, I ran into a more serious deficiency: no chicken livers. Normally, the Wedge has a nice little bucket of the livers but, today being Valentine’s day (I guess?), they were out. My cashier suggested people might be buying Valentine’s for their cats. Luckily, the butcher was able to suggest an acceptable substitute:

As it happens, lamb liver is delicious, perhaps even more so than chicken livers. It has almost a piney taste, but in a good way. Of course, I didn’t know this yet, so I just went ahead with terrine assembly hoping for the best. Terrines are very easy, especially if you have a food processor. First I diced the liver:

Then I gave it a few pulses to catch it up to the already-ground pork, which I added and pulsed a bit to mix and grind further. The texture of a terrine can vary, from huge chunks of meat to a smooth paste. Since I was going for a rustic touch I left everything pretty coarse. After grinding the meat I mixed it with the rest of the ingredients, except for the bacon. The bacon is used to make a delicious little trough:

To which the meat mixture is added. I covered it and put it into a 350° oven for a couple of hours, until the juices ran clear and the internal temperature is at least 160°. After the terrine cooled I weighted it (for proper shape and texture) and put it in the refrigerator overnight. The next day, we had terrine bliss:

The perfect meal for a sub-zero picnic on the shores of Lake Superior! All you need is good bread and mustard (and cornichons, which the Wedge was also out of). The lamb liver was a pleasant surprise and gave this terrine an appropriately gamy flavor that has been missing from terrines I have made in the past. When dealing with something as high-fat as a terrine, a little gaminess can be a good thing. 

This was my first time using Terrines, Pâtés and Galantines and I was very encouraged by the result, even though I wasn’t able to follow the recipe exactly. I am looking forward to more exploration: especially if I can get my hands on a baby pig…