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A place to blather on about things that catch my eye, nomz I like to nom, and music that makes my ears happy.



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twilliamsphotog:

Bumblebees

4.5.14

Spring. Bees are busy doing stuff. Like modeling for these beautiful shots.

Reblogged from twilliamsphotog with 1 note | Permalink

4.3.14

I’d been meaning to get this album for myself ever since I grabbed a preview of it on NPR’s First Listen. But alas, work (and work, and yet more work) plus the administration of life got me sidetracked. I had forgotten about it until my sweetie gave me the CD as one of my birthday gifts, right before we left for a quick escape to Montreal. What an eargasm. Languid and lilting, this is the perfect soundtrack to keep me calm during my commute and keep me company on fun errands. Mmmmmmm.

4.3.14

I’d been meaning to get this album for myself ever since I grabbed a preview of it on NPR’s First Listen. But alas, work (and work, and yet more work) plus the administration of life got me sidetracked. I had forgotten about it until my sweetie gave me the CD as one of my birthday gifts, right before we left for a quick escape to Montreal. What an eargasm. Languid and lilting, this is the perfect soundtrack to keep me calm during my commute and keep me company on fun errands. Mmmmmmm.

1 note | Permalink

3.16.14
As Bear Bryant said, “It ain’t braggin’ if you can do it.” And when my fella told me he was a bechamel master, he was not joking. I have to admit I was skeptical when he suggested Croque Monsieurs for dinner last weekend, and I generally don’t like cream-based sauces, but HOLY DAIRY FARMERS OF AMERICA was this sauce amazing. My contribution to the project was frying eggs to go on top (why have a Croque Monsieur when you can have a Croque Madame?). I promptly dropped one on the floor after cooking it, but in his generosity, my sweet home chef insisted that I take the remaining egg for my sandwich — insert “awww” sounds and/or gagging noises here.
We used smoked Gruyere because the regular Gruyere was too expensive, and it worked perfectly for this hearty sandwich. So perfectly that we had them again the next day.

3.16.14

As Bear Bryant said, “It ain’t braggin’ if you can do it.” And when my fella told me he was a bechamel master, he was not joking. I have to admit I was skeptical when he suggested Croque Monsieurs for dinner last weekend, and I generally don’t like cream-based sauces, but HOLY DAIRY FARMERS OF AMERICA was this sauce amazing. My contribution to the project was frying eggs to go on top (why have a Croque Monsieur when you can have a Croque Madame?). I promptly dropped one on the floor after cooking it, but in his generosity, my sweet home chef insisted that I take the remaining egg for my sandwich — insert “awww” sounds and/or gagging noises here.

We used smoked Gruyere because the regular Gruyere was too expensive, and it worked perfectly for this hearty sandwich. So perfectly that we had them again the next day.

2 notes | Permalink

3.16.14
Since it’s St. Patrick’s Day tomorrow, why not celebrate by making…crepes? This was actually a spur-of-the-moment idea by the boyfriend, who has become quite the cook of late (no photos available of his outstanding chicken cacciatore but a late post of the oh-my-God-where-are-my-fat-pants Croque Monsieur/Croque Madame he made last weekend will follow soon).
Wondering out loud if we had all the ingredients to attempt making crepes, he decided we could substitute sour cream for the milk called for in the recipe — SO simple, flour/butter/egg/milk/water/salt — and we forged ahead. It turned out to be a perfectly workable and delicious solution, giving the batter an extra layer of flavor.
I had made cookies several weeks ago that were coated in powdered sugar, so now I have a massive bag of it sitting in the pantry and no use for it, since I rarely bake. Well, enter crepes. A light dusting, just like the Frenchies do it, and some homemade fruit sauce I Vitamixed last night (mixed berries, half an orange, and a few pieces of leftover pineapple) to go with my friend Erin’s pound cake (did I mention FAT PANTS?). Done, and tastier than any crepes I had in Paris. Very chi-chi-fohn-fohn.

3.16.14

Since it’s St. Patrick’s Day tomorrow, why not celebrate by making…crepes? This was actually a spur-of-the-moment idea by the boyfriend, who has become quite the cook of late (no photos available of his outstanding chicken cacciatore but a late post of the oh-my-God-where-are-my-fat-pants Croque Monsieur/Croque Madame he made last weekend will follow soon).

Wondering out loud if we had all the ingredients to attempt making crepes, he decided we could substitute sour cream for the milk called for in the recipe — SO simple, flour/butter/egg/milk/water/salt — and we forged ahead. It turned out to be a perfectly workable and delicious solution, giving the batter an extra layer of flavor.

I had made cookies several weeks ago that were coated in powdered sugar, so now I have a massive bag of it sitting in the pantry and no use for it, since I rarely bake. Well, enter crepes. A light dusting, just like the Frenchies do it, and some homemade fruit sauce I Vitamixed last night (mixed berries, half an orange, and a few pieces of leftover pineapple) to go with my friend Erin’s pound cake (did I mention FAT PANTS?). Done, and tastier than any crepes I had in Paris. Very chi-chi-fohn-fohn.

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beautifulpicturesofhealthyfood:

Refreshing Green Smoothie…RECIPE

2.20.14

I haven’t had my spinach/mango/pineapple/orange/cucumber smoothie in a long time. This looks like a yummy variation.

Reblogged from beautifulpicturesofhealthyfood with 1,490 notes | Permalink

fastcompany:

An artist creates a story out of New York’s endless snow

Reblogged from fastcompany with 457 notes | Permalink

nevver:

That’s easy for you to say, D. B. Horowitz

2.20.14

Subversive and lovely.

Reblogged from nevver with 2,916 notes | Permalink

2.16.14

Wrapping up a truly wonderful “holiday” weekend* with a fan-cy pupu platter with gyoza, sweet potato tortilla chips, and lots of other goodies, especially delicious because I was sharing it with my funny (and brilliant and sweet and hot) Valentine.

After being snowed/iced in for most of last week (second time in two weeks, no me gusta), it’s hard to believe how perfectly beautiful the weekend has been. Lots of time spent outdoors in the quaint neighborhoods of L5P and historic Roswell, home-cooked meals prepared at a leisurely pace, and Bleach on Hulu = heavenly. 

*Because as great as it is to have an excuse to celebrate love, it’s not a real holiday. And I don’t have Monday off for Presidents’ Day. But that’s a rant for a different day.

2.16.14

Wrapping up a truly wonderful “holiday” weekend* with a fan-cy pupu platter with gyoza, sweet potato tortilla chips, and lots of other goodies, especially delicious because I was sharing it with my funny (and brilliant and sweet and hot) Valentine.

After being snowed/iced in for most of last week (second time in two weeks, no me gusta), it’s hard to believe how perfectly beautiful the weekend has been. Lots of time spent outdoors in the quaint neighborhoods of L5P and historic Roswell, home-cooked meals prepared at a leisurely pace, and Bleach on Hulu = heavenly.

*Because as great as it is to have an excuse to celebrate love, it’s not a real holiday. And I don’t have Monday off for Presidents’ Day. But that’s a rant for a different day.

1 note | Permalink

wetheurban:

ART: Natural Palettes (Part 2)

Since our explosive first posting, mega-cool Tumblr-based blog Natural Palettes has consistently turned out some new and quite breathtaking content.

Read More

1.4.14

First ooh-post-me looker of the new year!

Reblogged from wetheurban with 2,359 notes | Permalink

11.24.13

"Baby, it’s cold outside." After a busy yet fun Saturday that included a less-than-healthy but scrummy brunch, I decided to combat the cold weather with one of my few no-fail dishes: homemade chili! Though the morning was pretty mild, the temperature dropped throughout the day, and it was f-f-f-frigid by 10:00. 

Chili to the rescue. My version is so full of spices, extra-lean beef works perfectly. After softening some diced green peppers in a pot, I add 96/4 beef, browning and crumbling it. Then I throw in a big can of diced tomatoes, cayenne pepper (of course!), cumin, curry powder, garlic powder, and 21 Salute Seasoning from Trader Joe’s. Right before removing from heat, I swirl in a little good ol’ Heinz 57 and sriracha. 

To serve, garnish with heart-healthy avocado and some extra sharp white Wisconsin cheddar (also a Trader Joe’s find!) and added some baked blue corn chips. Dinner, done.

11.24.13

"Baby, it’s cold outside." After a busy yet fun Saturday that included a less-than-healthy but scrummy brunch, I decided to combat the cold weather with one of my few no-fail dishes: homemade chili! Though the morning was pretty mild, the temperature dropped throughout the day, and it was f-f-f-frigid by 10:00.

Chili to the rescue. My version is so full of spices, extra-lean beef works perfectly. After softening some diced green peppers in a pot, I add 96/4 beef, browning and crumbling it. Then I throw in a big can of diced tomatoes, cayenne pepper (of course!), cumin, curry powder, garlic powder, and 21 Salute Seasoning from Trader Joe’s. Right before removing from heat, I swirl in a little good ol’ Heinz 57 and sriracha.

To serve, garnish with heart-healthy avocado and some extra sharp white Wisconsin cheddar (also a Trader Joe’s find!) and added some baked blue corn chips. Dinner, done.

0 notes | Permalink