Sunday, December 18, 2011

Sunday, November 20, 2011

nature's modern art

i think these pyrite cubes are so visually interesting and beautiful.  it makes sense why we gain inspiration in design from our natural surroundings.  

Wednesday, October 26, 2011


Ace Hotel, PDX

Etsy scores...

toilet paper roll bathroom art
local bbq
vincent thomas bridge

enough said

new packaging 

homemade halloween

lolita brigante

pacific city, or. surf

Thursday, September 1, 2011

3 is the magic number

"A man and a woman had a little baby,
Yes, they did.
They had three in the family,
And that's a magic number."

and we're adding #3 to our little family this march....

Saturday, August 13, 2011

Josef Frank

Josef Frank (July 15, 1885, in Baden bei Wien – January 8, 1967, in Stockholm) was an Austrian-born architect, artist, and designer who adopted Swedish citizenship in the latter half of his life. Together with Oskar Strnad, he created the Vienna School of Architecture, and its concept of Modern houses, housing and interiors. *from wikipedia

i'm in love with his fabrics.  they are full of color and life.  this one reminds me of something charley harper would create:
green birds

or in an amazing nursery as accent pieces 


the fabric use for the drapes and some of the pillows is called Brazil

Thursday, July 28, 2011

curry roasted cauliflower with lemon and tahini

this is such an easy dish to make and is full of flavor and nutrition.  cauliflower is packed with vitamin C, magnesium, anti-inflamatory vitamin K and omega-3 fatty acids, fiber, B vitamins and folic acid!  who would have guessed?! now on to the recipe:

1 medium head cauliflower, washed and cut into florets
2-3 T. olive oil
1 t. curry powder (or more to taste)
1/4 t. garam masala
1 T. sesame seeds (these have a lot of calcium for the amount!)
1/2 yellow or white onion, sliced into 1/2 strips

tahini (i buy it from trader joes in the refrigerated section next to the hummus)
cilantro/italian parsley

mix all ingredients together in a bowl.

spread evenly on a baking sheet and cook @ 400* for about 15 min.  half way through, move cauliflower around with a spatula to evenly brown.

once it is brown and roasted to your liking, take it out of the oven and sprinkle with cilantro or italian parsley.

you can eat it fresh out of the oven or served at room temperature.  delicious with a squeeze of lemon and a dip in the tahini bath.  soooooooooooooooooo tasty. enjoy!

Thursday, July 14, 2011

this weekend:

carmageddon is on the near horizon, but i'm still willing to venture into LA for this sweet food festival started in oakland.  so many free classes to choose from, demonstrations and FOOD FOOD FOOD to nosh.  see you there!

bouchons au thon

one 6-ounce can tuna packed in water, drained well
1 cup lightly packed grated Gruyere
1/2 cup creme fraiche
3 tablespoons tomato paste
3 large eggs
1/4 cup finely chopped yellow (i used red) onion
2 tablespoons finely chopped Italian parsley
1/4 teaspoon salt


set oven rack to the middle position, and preheat the over to 325*F.  grease 8 cups of a standard-size muffin tin and set aside.
      put the tuna in a bowl and use a fork, mashing and poking, to break it up into small pieces.  there should be no chunks larger than a dime.  add the remaining ingredients and stir well with a fork, mashing a bit as you go, until the mixture is throughly combined.  it will be a soft orange-pink color.
      divide the mixture evenly among the 8 prepared muffin cups.  bake for 20 to 25 minutes, or until the bouchons look set on top and around the edges.  transfer the tin to a rack and let cool for 5 minutes.  carefully fun a small, thin knife around the edges of each bouchon to make sure it isn't stuck, then carefully removed them from the tin.  they will collapse a bit as they cool.
      serve warm or at room temperature.

yield: 8 bouchons, enough for 4 light eaters

recipe from a homemade life

these are delicious.  light, airy with flavors of tuna, gruyere and tomato.  somewhat like a soufflĂ©.  wonderful with mixed greens, fresh herbs, lemon and olive oil or roasted potatoes. 

Monday, July 11, 2011

Sunday, June 19, 2011

to my dad

thank you for teaching me to love cooking...and have fun while doing it 
thank you for getting us out of sticky situations when we needed it most

thank you for teaching us to keep smiling and move forward, even when sailing through rough waters.