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Monday, May 13, 2013

morestomach: movement

the seed

i have moved. that's all. you can find me at MoreStomach Blog.

besos.

Friday, March 1, 2013

tomato + meat sauce atop spaghetti squash

Greek Bolognese

when i worked downtown i used to take the city bus to the office. i felt very cosmopolitan, me wearing my sneakers with my skirt suits, my pumps tucked into my oversized shoulder bag, ipod shuffle blaring while i waited alongside the city folk at the bus stop. let it be known, it was nothing like Sex In the City, with glamorous suits, perfectly coiffed hair and speaking loudly on the phone about statistics and sales and bears and bulls. i once tried to negotiate an hourly rate for a candidate, got mixed up, almost tripped and ended up paying the guy more than he deserved and my margin was screwed; i had to explain to my district manager what had happened, how i had wanted to be like samantha jones but ended up looking like horse face carrie bradshaw instead. thankfully he was well aware of my er... quirkiness and that was a lesson learned: don't walk & talk at the same time, you lose money and look like a jackass.

there was another time where i was put in an awkward position. i had just finished a work out (back when i actually had a gym membership!) and i was standing there, minding my own business when an old school lincoln pulled up, the passenger window rolled down and the driver leaned toward me. i honestly believed he was asking for directions, kinda sorta not really like Pretty Woman and i was/am not hooker and he was not richard gere in a Lotus Esprit. he yelled out "are you hacking?" now. mind you, i had no idea what that term meant, but i figured it couldn't be good. so the best defense is a good offense, i retorted: "DO I LOOK LIKE I AM? GET AWAY FROM ME BEFORE I CALL THE PO-PO!"

you guys. no one ever says po-po, i don't even think they used it in Boyz in the Hood. but that was what i said and tho the guy drove away, i felt uncomfortable, like i had done something completely not me and thankfully this dude didn't know it, but i still felt like a farce. (never mind that it was a kinda sorta not really dangerous situation, I WAS BEING PICKED UP ON THE STREET!)

i have been thinking a lot lately about comfort. or more importantly, being uncomfortable. to combat this niggling feeling i made a huge pot of greek bolognese, a sauce that i have been making for a number of years now, that with the simple inclusion of cinnamon, cloves and my addition of star anise reminds me of pho, always puts me at ease. we had this for dinner and lunch for 3 days straight, and we still have containers of it in the freezer for the days when i'm feeling the need for comfort.

bolognese

tomato + meat sauce atop spaghetti squash
adapted from gastronomy blog


Olive oil
2 clove garlic thinly sliced
1/2 medium onion, chopped
1 lb ground chicken
1 lb lean ground beef
1 lb  hot Italian sausage
1 can huge diced tomatoes (muir glen's organic)
1 can  huge tomato sauce (muir glen's organic)
1 generous TBL tomato paste
4 sticks cinnamon
6-8 cloves
5  star anise pods
1/2 cup Italian parsley, chopped
1  spaghetti squash, baked and scraped
Parmigiano Reggiano, grated

In a pot cook up the meats, crumbling them until they're in small pieces, you may want to cook each meat separately. drain any excess oil and set aside the meat. in the same pot, pour in a splash of olive oil, add in the onions and garlic, saute on medium high until translucent. season with salt. then add in the meats, mix with garlic & onions. season again with salt. pour in tomato sauce and diced tomatoes. add in the cloves, cinnamon, & star anise, stir in the tomato paste. allow to simmer, with lid slightly on.

simmer for an hour or two, until sauce is thickened, stirring every so often. at this point, you can serve this with any kind of pasta, or, you can continually add water/stock/red wine and allow to reduce, only to do it all over again. i did this for about 4 hours. cool completely, lid and fridge.

next day, heat up gently and if you need to add some liquid and allow to reduce to desired thickness/consistency.

for the spaghetti squash, simply cut in half, put in oven at 350 for 45 minutes, face down on cookie sheet. when done, using a fork scrape out the stringy flesh. if you want, season with olive oil & salt & chopped parsley.

to serve, on plate or bowl, add in the spaghetti squash or pasta, top with sauce, garnish with chopped parsley and then grated parm. BOOM.

Greek Bolognese

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Monday, February 25, 2013

caramel popcorn {vegan}

Caramel Popcorn {vegan}

The circus arrives without warning.
No announcements precede it, no paper notices on downtown posts and billboards, no mentions or advertisements in local newspapers. It is simply there, when yesterday it was not.
And the black sign painted in white letters that hangs upon the gates, the one that reads:
Opens at Nightfall
Closes at Dawn

The circus looks abandoned and empty. But you think perhaps you can smell caramel wafting through the evening breeze, beneath the crisp scent of the autumn leaves. A subtle sweetness at the edges of the cold.
~ Erin Morgenstern, The Night Circus

Caramel Popcorn {vegan}

vegan caramel popcorn
as inspired by dinners for winners

this is my submission for Bunny Eats Design's Our Growing Edge. since going dairy free i've been also caramel free. i've been wanting to make a vegan version for awhile without the use of soy margarine and i think i've done it. you should too.

our-growing-edge-badge

1/2 cup kernels (organic arrowhead mills)
2 TBL canola oil (or anything neutral with high smoke point, like grapeseed or sunflower seed)
pop on stovetop in a 7qt cast aluminum caldero pot. heat up oil at medium high temp, throw in a few kernels & wait for them to pop. that's when the oil is hot enough. add the rest of the kernels and shake to coat. put on lid with slight crack so that steam can escape. (but not so big that kernels fly out) approx: 5mins.
when kernels stop popping, it's done.

roast up 1 cup of raw unsalted peanuts, either in a frying pan or casserole dish in the oven at 350, about 10mins.

in the same casserole dish, mix up the roasted peanuts and popcorn. set aside while the caramel sauce is being made.

caramel sauce
adapted from oh, lady cakes

2 cans of FULL FAT organic coconut milk, fridged over night
3/4 cup raw turbanado sugar
pinch of salt

measure out 1 1/2 cup of coconut milk, skim the tops where the full fatty part of the milk is. for the watered down stuff at the bottom of the cans, save for creamy soups. heat up in a saucepan on medium heat. add in the sugar and whisk. allow it to reach full on boil, and then set the clock to 25 minutes. whisk the entire time, add the salt at the end. it will change colors, deepening lusciously. it will thicken, at your own discretion and what you want, you can take it off the heat whenever. i opted for a consistency that would make it easy to pour out, plus, i knew it would continue to cook in the oven....

pour caramel over popcorn/peanut, mix thru and spread in casserole dish. bake in preheated 250F oven for 45 minutes, every 15minutes rotating the dish and mixing it. when time is up, remove from dish and spread on wax paper/parchment on cookie sheet. allow to cool. boom.

Caramel Popcorn {vegan}

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Friday, February 22, 2013

fruit tart: linzer cookie crust + lemon pastry cream

Vegan Fruit Tart

it is 11:30am in the morning. i'm working from home and i've stepped away from my desk, in the warm loft room where the mid day sunshine is streaming in, and whipping together a quick dessert, something sweet, something tart, just for my sweetheart. the tiny urban kitchen i spend the bulk of my home life in is steamy, there is a pot of potpourri simmering, giving off a heady aroma of citrus and rosemary. i'm trying to roll out the cookies but the dough is crumbly, dry. i can feel the despair creeping in my belly, insidious and gaining in force as i'm trying to salvage the dough pieces falling off the rolling pin.

it's finally reached a point where i cannot save the dough but i am unwilling to chuck it. plus, there's a conference call i need to call into. so i go back upstairs, dejected, with a cup of coffee in hand, my lower lip undoubtedly in a pout. and i can't concentrate. amidst planning to attend two college fairs, and reviewing resumes, as well as being present during the online meeting, i'm silently lamenting over the botched linzer cookies. i don't know about anyone else, but wasting food is not fun, especially when the ingredients used are hard or expensive to come by.

Vegan Fruit Tart

finally, it's time for lunch and while i prepare a simple chả lụa sandwich, i also have the kitchenaid mixing up the 2nd batch of cookies, that will, damnit, be a success!, i am sparked by genius. a tart. i have learned that i prefer cookie crust tarts, and so this fruit tart was born. in keeping in line with the ingredients in the dough, i decided the filling would be vegan as well. honestly, a curd would be just as lovely, topped with fruit of course, or a custard-based pastry cream.

moral of the story: have a Plan B, friends. it saves lives.

tart recipe

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Friday, February 15, 2013

linzer cookies with fruit curd

Linzer Cookies

maybe you think that because dw & i are nuts for each other we're all about valentine's day. truth is: not really. at the risk of sounding very gushy, we're a couple with many anniversaries. we met in the month of February, we make note of the first email we ever exchanged (ahem, dw keeps ALL the emails i've ever written him!), then there's our first kiss (4th date) to our first vacation together, and then later this year, a wedding that will result in another anniversary to celebrate. so, you get it, valentine's day is just another day to us.

we had leftover soup for dinner, crouton'd crusty old bread and watched an already aired episode of Survivor. but, despite vday just being another day to us, i made a little something for us to nibble on, something special, something sweet, something tart, just for my sweetheart.

Linzer Cookies

linzer cookies with fruit curd


1/2 cup earth balance soy margarine
2 TBL organic sugar
1/4 cup powdered sugar, plus more for dusting
1/4 tsp kosher salt
1/4 tsp baking soda
1/2 cup almond flour
1 1/4 cup spelt flour
1/4 cup citrus or raspberry curd or whatever fruit jam

in stand mixer, mix soy margarine and sugars until fluffy, scraping sides often. Add in the salt, baking soda and almond flour, mix until just combined. add in the spelt flour and mix. divide dough into two disks, wrap in plastic and fridge for 30 minutes.

preheat oven 350F.

when ready, on the counter have parchment paper on the ready and sprinkled with flour. take one disk of dough and roll out as thin as possible. slide dough, still on the parchment paper, onto a baking sheet. cut dough with 2” cutter, square or circle, and then cut another shape/heart/whatever using a 1.5” cutter in center of half the cookies. (aim for 12 cookies) do not remove the centers yet. remove dough scraps from around cookies and freeze the cookies for about 10 minutes. meanwhile, do the 2nd disk like the first.

when ready, switch up the trays. transfer frozen cookies to a baking sheet lined with parchment paper or silpat. bake for 7-8 minutes. cool on wire rack.

assemble cookie sandwiches like so: sprinkle powdered sugar on cookies with cutout centers. spread uncut cookies with jam or curd and sandwich with powdered cutouts. serve immediately. Boom

store in an air tighter container until ready to spread with jam or curd; will keep for up to five days.

yield: 1 dozen 2" linzer cookie sandwiches. (PS. the scraps could be used to make more cookies, i rolled them into logs and cut them up to make into simple cookies)

Linzer Cookies

my previous Feb. 14 posts:
hot milk cake + meyer lemon buttercream
curried lentil soup
diy heart cards

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Friday, February 8, 2013

Cinnamon Sugar Nuts ~ an anniversary

2 years


tomorrow, saturday, is the 2 year anniversary of when we met. you reached out to me. you asked me out. i was too busy but something about you made me pause. maybe it was your smile, maybe it was the direct way in which you chose to communicate with me. either way, i was smitten. in the moments since our first meeting, (did i really make my roommate Nuria wash my special jeans the night before, the pair that makes my ass look phenomenal & i can strut better than beyonce can during superbowl halftime show, so i could wear it on our date?! yes. totally.) (did i also spend an inordinate amount of time on IM with her the next morning analyzing every single detail of our date? yes. absolutely.) you arrived after me and i did something that i'd never done before: i didn't make you shake my hand. i don't know why. but we spent 5 hours at that restaurant, i don't remember what we talked about (just kidding, i do. i made you talk about your previous relationships, your favorite singer, i touched your neck, i had two glasses of wine and i tried to have good posture.) and i didn't want the night to ever end.

it's been like that for me ever since. you have held my attention like no other, and um, let's be honest here, there have been others and they were obviously duds. you make me laugh. really hard, so hard that sometimes i chortle unattractively. you put up with my neurosis, of which i have a lot. i roll my eyes at you when you read me snippets from Reddit but in actuality, i like your chatter in the background while i'm picking my nose cooking or otherwise just sitting there with you. you are a trooper when i need you to help me with my random hobbies, you're always game to make out with me in front of the camera and damnit, you spoil me rotten.

Cinnamon Sugar Nuts

our first year was spent getting to know each other, figuring out what makes us tick individually. there may have been some tiptoeing and being on our best behavior - along with a great deal of "this is too good to be true" mindsets. the 2nd year began with a trip to my motherland, we moved in together officially, and hello, there was that one time i somehow fell head over ass backwards off the bed (thanks a lot dude) and you also learned how to make ramen noodles, the right way, ie, my way. i have learned to not be so close fisted with my anger, and to open my arms to everything life has to offer me, everything you have to offer me and i can accept it without reservation or a grudging heart. i am not afraid to tell you anything, or fear that you'll judge me harshly for my weaknesses, and i am a weak individual and you love me anyway. this 3rd year of Us, a year that will end with us being husband & wife (!!), is just unfolding. i'm cynical enough to know that we will have hard times, this year, and years to come, but i'm secure enough to know that whatever we face, we'll do it together, you'll make me guffaw, i'll say or do something inappropriate and you know what, we'll be just fine.

dw. i am nuts about you. and i am so thankful you're nuts enough to put up with my shit.

Cinnamon Sugar Nuts

adapted from Texanerin Baking.

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Wednesday, February 6, 2013

momofuku crack tart

Crack Pie

some years ago, i can’t remember how long, when i lived on the other side of town, the rowhome i lived in was newly renovated, but the neighborhood itself was not hip to the trend yet. the back of the house faced a rather shady alleyway and the backyards of dilapidated rowhouses of the street over. directly across my dressing room i had quite a view of a particular backyard that was turned into the outdoor den of a couple of drug addicts. this concrete yard housed overgrown shrubs, a few trashcans, and a green loveseat. there may have been a broken down tv, but i could be lying.

i know. welcome to baltimore hon! if you know me, and if you’ve been reading this space long enough, you know that i would not find this type of scenario alarming, if anything, it was amusing, and an educational opportunity.

one weekend night, when i had cousins over for a nice visit, we were playing dress up in said dressing room (what, you guys don’t still play fashion show as adults? pity.) i happened to look out and behold, my druggie neighbors were in residence and they were about to shoot up. so, as we prepared for a night out, while we were in, we watched these two people prepare to inject drugs in each other's arms.

Crack Pie

i won’t get into the nitty gritty, just know that it took about 30 minutes for them to do much of anything. their slow, laborious movements indicated that they were already high, they were just getting another fix. (notice how i’m saying all this like i’m in the know with all this…) after they were done, that’s when i called the police and we watched that scene unfold, too.

now, i know it wasn’t crack they were doing, cus they weren't smoking (and, besides, it’s whack!). so it had to have been heroin (or the extremely off chance they were giving each other insulin shots). regardless, that lot was fenced up and i never saw those people again.

Crack Pie

in the meantime, this is in our fridge right now, i've had it for breakfast, tea and dessert. i love ky horse racing pie more but this tart, it's addictive. chewy and sweet and thankfully, much easier to acquire than actual crack.

adapted from bon appetit.

i won't write out the entire recipe but i will say that i used earth balance's soy margarine in lieu of butter, ghirardelli's chocolate powder instead of the milk powder, and so delicious' coconut creamer in place of the heavy whipping cream. it should be noted that the amount of sugar i used for both the filling and crust was scant amount, what can i say, i'm a bit stingy with the sweets. this recipe yielded one rectangular tart pan, 3 mini round tarts.

jen of savory simple also made this.

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Friday, February 1, 2013

current faves

Fave Pins


::::

these days, when i'm not thinking about the minute details of planning a wedding, or doing Real Life things like working, or what i'm going to feed dw next, i'm thinking about my hair. i know. how mundane. how utterly pedestrian. i can't cut it now, like i had planned to in the spring, to donate for the 2nd time. no. i need it long to be able to do wispy whimsical things to it when i get married. and as a result, it lays rather limp, in a winter hang that seems to start at the roots and ends forlornly down my back, all static-y and annoying.

tell me this happens to you too? not just the winter funk, but maybe the dead hair?

gentle reminder: it's Ice Cream for Breakfast day on Saturday. make it count. 

Monday, January 28, 2013

Pasta + Sardines & a Giveaway

Pasta + Sardines

drawing is done. Channon has won!
it's been a moment. hello. we've been battling the flu here and only just now getting back into the daily hubbub. one of the things that we're going to add to the craziness of our life already is training. we have a half marathon in the spring to look forward to, and this time, we have some specific goals in mind! when we train we don't have much time in the evenings after work for elaborate meals, so it's usually eating out, pre-prepared meals or really quick put together dishes.

by nature, i am not much of a pasta person, i like noodles, which is the same but not really the same thing. dw loves his pasta and it's something of a treat that we have it at home. this dish is something that he whips up when i'm not in the mood to cook, or when we are pressed for time. it's easy, something that i've touched on before, but jazzed up with verdant peppery arugula, a sharp kick from the olives and capers, but still the homey feel good vibe that only pasta can provide.

Pasta + Sardines

the thing with this pasta is that they're Dreamfields Pasta, which has 5grams of digestible carbs, high fiber content and a low glycemic index of 13. personally, it doesn't leave me feeling heavy at the end of the meal. honestly, i haven't seen them in my local grocery stores yet but the good people of Dreamfields are giving away one family pack that consists of one box each of all seven cuts of pasta to one reader. US readers only tho!

i'm not going to get fancy with a raffle circulator, just leave me a comment below with your fave pasta shape by 3pm January 31st and we'll call it a day.

Pasta + Sardines

Pasta + Sardines

1/2 box of DreamFields linguine
1 shallot or 1/4 of small red onion, diced
8-10 kalamata olives, pitted & rough chopped
1 TBL capers
handful arugula
juice of half lemon
red pepper flakes
salt/pepper to taste
1 can of sardines in olive oil, we use wild planet

bring a pot of water to boil.

meanwhile, pour the oil from the can of sardines in a saute pan. heat it up and cook up the onions until translucent, season with salt & pepper.

cook pasta according to package instructions, about 8-10 minutes. *salt the water*

drain pasta, saving about 1/2 cup pasta water, and put back into pot. add the sauteed onion mixture to pasta, toss to coat oil all over. one by one, add in the olives, capers and arugula. the heat will slightly wilt them. last add in the actual sardines and gently flake it. prior to serving, squeeze a bit of lemon juice and sprinkle with red pepper flakes.

all opinions expressed in this post are my own, i was not monetarily compensated but this post is sponsored by Dreamfields Food.

random
congrats Channon!

Thursday, January 17, 2013

peanut butter brownies

Peanut Butter Brownies

you're going to learn two things about me today, one of them i may have touched up on a few times on this here space, and that is: i like easy reading, anything from smut to young adult and i prefer boxed brownies. i know. don't judge me.

"I go to seek a Great Perhaps." That's why I'm going. So I don't have to wait until I die to start seeking a Great Perhaps." ~looking for alaska by john green via François Rabelais.

in the context of that quote it's about a kid who is in search of himself, essentially being emo. in the context of this blog post, i have been in search for the ultimate from-scratch brownie recipe for a long time. i can't tell you how many times i've made brownies and been meh about it.

i regret to inform that today's recipe is also meh but i wanted to share it with you anyway. if we're being honest here, despite the averageness of these brownies, they were still enjoyed by us. we packed them in our lunches, to nibble on during our 3pm snack time, or had them for dessert after dinner, until the final crumb was brushed off and i could go back to my hunt for the ultimate recipe.

Peanut Butter Brownies

i guess i should mention why they were just eh. they were heavy. while i enjoyed the notes of PB i would've gladly done without if it garnered a fluffier, less dense end result. it was also quite oily, which may be in part due to using the soy margarine itself or because it was TWO FRIGGIN STICKS of the stuff. if that's your kinda thing, this recipe is for you. meanwhile, valerie recently made sweet & salty brownies and shanna finished a john green novel, the fault in our stars early this month, which prompted me to remember that Great Perhaps quote.

Peanut Butter Brownies

adapted from buns in my oven

Monday, January 14, 2013

Vermicelli Noodles with Grilled Lamb & Egg Rolls

Bun Thit Nuong

it was warm this weekend, not sweltering but it was up there in degrees to make dw lament about missing winter and how it didn't feel like January. me, i was still cold, i wore knee high socks and layered my shirts. global warming aside, it was a perfect weekend of hardly any plans, the kind of weekend where a lot was accomplished.

don't you just love weekends like that?

this dish is typically eaten in the summer months, it's supposed to be served lukewarm, the noodles cool, the meat having rested before being sliced is tepid, but the herbs and pickled vegs are cold, it's all supposed to be cooling for the system but still very flavorful. i cheated, i bought the egg rolls, it's not something i have much interest in making and it's much easier just to purchase. in lieu of shredded lettuce, i used shredded kale (don't judge me, i'm obsessed with this leafy veg). another bastardization: the meat. typically pork or chicken, or even beef, is grilled but we had lamb, eye of loin, hanging out in the freezer so i figured why not?

Bun Thit Nuong


bun thit nuong cha gio (vermicelli noodles with grilled meat & egg rolls)

for the marinade
2.5 TBL fish sauce (use the red boat brand)
1.5 TBL sugar
1 garlic clove, minced
2 stalks of green scallions, diced
Add in whatever meat you want to grill. Marinate over nite.
An hour before grilling take meat out of fridge, bring it to room temp before grilling.

for the dressing:
3 TBL fish sauce,
3 TBL rice vinegar,
2 TBL sugar,
2 cloves garlic crushed,
2 TBL freshly squeezed lime juice,
1 bird's eye chili. Mix all thoroughly.

for rest, have mint, basil, cilantro ready. Also use pickled daikon & carrots. Slice up some cukes, cook up your vermicelli noodles. Garnish with crush roasted peanuts.

think of it like a salad, toss it and enjoy.

Bun Thit Nuong

this is my contribution to the Food Matters Project, a weekly reminder that we are a perishable item and we need to eat accordingly. we draw our inspiration from Mark Bittman's cookbook of the same name. if you'd like to join in the fun, invest in the cookbook & check out the schedule for what recipe is hot for the week. sara of Pidge's Pantry is the host for this week.

Thursday, January 10, 2013

goat cheese cheesecake

Goat Cheese Cheesecake

about a month ago, i had a colonoscopy.

i've been thinking about whether to share this information with you. it's a private matter, and despite being in a world where sharing has breached comfort zones i figured this particular subject matter was TMI territory. however, talking about our bodies is nothing shameful, and i am not embarrassed to discuss this topic. but if you have no interest or the subject is gross to you, scroll down, there is a recipe for a delicious goat cheese cheesecake.

stomach issues have been a part of my life for a long time. when i went in last month to be put under, i cried. it's a very simple procedure, with a less than 1% chance of complications. yet i was scared, not only about the procedure, but the outcome.

i am pleased to say that nothing awful was found in the annals (haha, get it? omg, i'm sorry, i couldn't help it!) of my intestines but my gastro-doctor confirmed what i've always suspected, i have mild IBS. i now take a daily dose of probiotics and i keep a journal of everything that i eat and how i feel after. i can't shake the feeling that something else is up, that certain things or combinations of things trigger my stomachaches.

because i've been so meticulous with what i eat, i have had far less episodes and i've been much more experimental with food consumption. i read recently that parmesan cheese is naturally lactose free -- i immediately set out to make this lovely parmesan cheese soup, trading out the milks with coconut milk, and can i get an AMEN? the bowl i slurped on was delicious, and happily, my stomach did not begrudge me such an indulgence.

this cheesecake tho, not so much. goat milk has almost the same amount of lactose as cow milk, but the cheese, due to fermentation and a few other scientific jargon i'm not familiar with has less lactose and some lactards can consume it (source). it varies from person to person. my person could not handle it, unfortch.

more for dw and our friends during our nye celebration. i chose to use a 6" spring form pan but an 8" would've probably been better. (i wanted a tall cake) the excess filling i just added to ramekins and cooked along with the cake, tho with much less time. just keep an eye on it.

if you have any questions about colonoscopies, comment below or you can always email me privately. i am no expert but i can certainly commiserate with you. as for IBS, i'm still learning about it, and how it effects me.

recipes 2

Monday, January 7, 2013

red peppers stuffed with hippie rice

red peppers stuffed w hippie rice

can you believe it?
it's a week into 2013!
the world did not end,
on the contrary,
it got sweeter & brighter for us:

we got engaged!

here's to a new year,
here's to us,
and here's a simple recipe for dinner,
full of flavor & honesty.

i soaked the lentils thursday night with the intention of cooking them friday. that didn't happen. and so, accidentally on purpose i finally sprouted my lentils. for more info on how & why, go here. this lentil-rice salad can be eaten cold or warmed up, with or without dressing. either way, it's delicious.

red peppers stuffed w hippie rice

this is my contribution to the Food Matters Project, a weekly reminder that we are a perishable item and we need to eat accordingly. we draw our inspiration from Mark Bittman's cookbook of the same name. if you'd like to join in the fun, invest in the cookbook & check out the schedule for what recipe is hot for the week. food fascination is the host for this week.

Thursday, January 3, 2013

Chevron Scarf

Notre Dame Chevron Scarf
Notre Dame Chevron Scarf

football season is just not complete without proper attire. for her birthday this year i crocheted this notre dame chevron scarf for kelcy. learn from my mistakes tho:

1. i only bought 2 skeins of the navy yarn.

2. i also didn't keep the yarn packaging so when i went back to the store to buy another skein, they were out of the yarn and they couldn't figure out what i meant when i pulled out the incomplete scarf and said "i want another skein of this navy stuff, i don't know what the weight or brand is, i don't even know what the shade of navy it is but please make this happen."

thankfully their customer service was excellent and they talked me into blocking. after a cursory glance on youtube i decided to just steam iron the scarf and boom. done.

it turned out much nicer than i anticipated, much to my and kelcy's delight.

previous homemade presents for kelcy:

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Tuesday, January 1, 2013

2013 wishes

2013 Wish

i will spend the last moments of this year holding onto what is most dear to me: dw.

to the days ahead ...

hello january