February 16, 2010
check out the rest of the lovely jewelry in the white owl etsy shop. it’s all gorgeous. i’m having a terrible time deciding which one of these pretties should come home with me.
February 14, 2010
February 9, 2010
i keep neglecting this blog. my apologies to the two people who may accidentally stumble upon it. i’ve just been so busy. in the past two weeks i’ve painted my studio dark, dark purple, knit exactly one half of a pair of elbow-length red fingerless gloves, spent a few days (so far) recovering from a cracked kneecap, and giving up on becoming a vegetarian. i did really well for awhile! i didn’t have any meat at all, except salmon, for 3 weeks. a delicious burger from dempsey’s did me in…high quality beef, cooked medium, and topped with applewood smoked bacon, smoked gouda cheese, cocoa ketchup, and greens. it was fabulous and i don’t regret it for a second. anyway, i don’t have anything else new to report so i’m going to post a bunch of random pictures and call it good. enjoy.
also, a few words of advice: if you’re going to fall on a concrete floor, try to aim for a rug.
January 29, 2010
i’ve been neglecting my hammers and files in favor of knitting needles and crochet hooks lately. it’s cold outside. i like to play with yarn when it’s cold. check these pretties out (click for etsy listings):
all are available for sale here.
January 29, 2010
i love you, but i really wish you were a cheeseburger.
January 19, 2010
how have i lived without beets for so long? wow. i just had the most amazing salad. it was beautiful, and super tasty. here’s the recipe, courtesy of foodandwine.com:
4 medium beets (about 1/2 pound each), scrubbed
2 tablespoons extra-virgin olive oil, plus more for rubbing
1/2 cup water
Salt and freshly ground white pepper (i skipped these)
1 cipollini onion, finely chopped, or 1/3 cup finely chopped sweet Spanish or white onion (i used whatever was labeled “sweet onion” at the grocery store)
2 tablespoons red wine vinegar
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon honey (i used about 2 teaspoons)
1/2 cup grapeseed oil or other mild vegetable oil (regular vegetable oil works fine)
2 Hass avocados, cut into 3/4-inch pieces
Preheat the oven to 350°. In a small baking dish, rub the beets with olive oil. Add the water and season with salt and white pepper. Cover tightly with foil and roast for 2 to 2 1/2 hours, or until tender when pierced with a knife. Let cool, then peel the beets and cut them into 3/4-inch pieces. Transfer to a large bowl. (i roasted the beets at 400 degrees for about 45 minutes, then turned it up to 425 for another 15 because it was taking too long and i was starving.)
Meanwhile, in a blender, combine the chopped onion with the red wine vinegar, lemon juice, mustard and honey. Season with salt and white pepper and blend until smooth. With the machine on, add the grapeseed oil and the 2 tablespoons of olive oil in a steady stream. (i blended it all together at once-no need to get all fancy.)
Add the avocado to the roasted beets. Pour the onion dressing on top and toss gently to combine. Season the salad with salt and pepper and serve. (i topped mine with gorgonzola cheese, which went really well with the dressing.)
it was probably the best thing ever. for lunch tomorrow, i’m going to have a bowl of beets with dressing and gorgonzola on them. my avocados were about to go bad so i only had enough for one salad.
next time i make this, i’m going to make it in the daytime so i can take better photos of the beets. their rich red color is impossible to capture otherwise. somehow i managed to avoid getting beet juice all over my kitchen, which is a shock considering that i am the messiest cook known to man. i’m quite proud of myself.
January 18, 2010
so does jicama. somehow, the jicama dirt taste is refreshing and good, while the radish dirt taste is kind of gross.
my first day as a pseudo-vegetarian wasn’t very exciting. my meal choices weren’t all that interesting, sadly. i had cereal and a blood orange for breakfast, carrots, radishes, and a piece of toast for lunch, and a tortilla stuffed with avocado, jicama, salsa, and cheese with brown rice for dinner. i forgot to add the corn. then i had a bowl of cheerios because i wasn’t in the mood for the weird taco thing so i only ate half of it. sigh. tomorrow will be better. tomorrow i’m having more uneventful things for breakfast and lunch, but a roasted beet and avocado salad with sweet onion dressing for dinner! i bet it’s going to be pretty enough to take pictures of. if the recipe is good, i’ll share it here.
i hope you’re having a nice evening. i’m off to drink my post-yoga glass of wine, finish a hat i’ve been working on, and go to sleep. goodnight!