October 2, 2013


I know it's not really cold, but I'm already feeling a little chilly. It's so crazy. My hands are cold, my feet are cold. OK, I am sitting here working on the computer completely stagnant and I don't have socks on. I will get up and put some socks on and make myself a cup of tea as soon as I finish this post.

I just wanted to do a quick share. I'm really enjoying Tiny Atlas Quarterly. The photos are beautiful and it doesn't hurt that a lot of the stuff so far features places I have hung out extensively in my life. I'm really enjoying the abalone article that David Prior wrote. I also enjoy David's instagram feed.

That is all.

images via: tiny atlas quarterly

September 12, 2013

I am a Maker + Golden Milk.

I am a maker through and through. I have been ever since I can remember. I love projects. I really love problem solving and seeing things through to their completion. I don't feel a sense of preciousness with things that I have made. Actually I don't really feel that way about much. I'm fairly practical and value design and usefulness equally.

I have wanted to be almost every kind of maker. I remember learning about blacksmithing when I was in 2nd grade and thinking 'that seems fun.' Apothecary, sewing, cooking, programming, designing, embroidery, jewelry, soap, candle, print and book making... the list could go on and on.

When I had my store I think I just opened it so that I could have my hands on all this stuff and have a platform for selling my stuff. It was fun. Sometimes I miss it, but I don't miss being in the store for hours on end. If I'm anything I am rebellious.

I think that rebellion is part of what attracted me to creating. I can do it myself attitude has been there since day one. It's actually only when I doubt that I can do it myself that I get myself into trouble.

I'm sorting through my passions. I can't wait to see what floats to the top next.


Turmeric is one of the best anti-inflammatory, anti-aging, super awesome, super foods out there. So the more you incorporporate it in your diet the better. Plus I love the way it tastes.

It's a rhizome like ginger. In order for your turmeric's active ingredient curcumin to make it through your stomach intact it needs to be gently heated and combined with some fat.

Turmeric Paste

¼ cup turmeric powder 
½-1 cup filtered water

Add the turmeric and water in a small saucepan. Whisk together for a few minutes over medium heat, stirring constantly. Try not to let the paste get too dry. Add more water if necessary.

Cool paste and put in a glass jar in your refrigerator. It will keep for several weeks.

Golden Milk

1 t - 1 T of turmeric paste
1 - 1 ½ cups of hot milk (animal or plant based)
Honey or maple syrup to taste
a bit of black pepper
½ t of ghee or coconut oil*
1 t of fresh ginger*
pinch of cayenne*

Combine all ingredients together. Serve warm.

*all optional - I don't add oil if I'm using full fat coconut milk or cow's milk. If I use almond/hazelnut I do.

If you make this or come up with any other combos that you love, let me know. My first post on turmeric elixir is here.

September 11, 2013

A Willingness to Fail.

I listened to this great podcast on WTF last week. I have all these notes on my chalkboard and the title to this post saved in blogger, so I thought it was about time that I write this blog post and erase the board.

Ben Sidran and Marc Maron together had some amazing insights. I think you should listen to it if you have the inclination. It was one of those conversations that I felt privileged to listen in on. I was almost glad that I couldn't chime in and get it off the rails because the words were things I needed to hear. Here's some of my takeaways:
Marc said that he never wants to take the gig. 
I can't agree with this inkling more. Every time an opportunity is presented the fear creeps in. What if I can't pull it off? Am I going to hate this? Dread. It was so refreshing to hear two creatives in fields that I'm not in (music and comedy) express this notion. It makes me feel normal. I very rarely let fear stop me from showing up, but knowing that it doesn't totally go away in some strange way gives it less power for me.
Ben was talking about how blowing on an instrument for hours and hours doesn't change the tube, but the player is transformed.
I love this so much. It touches me to see the beauty in any pursuit we decide to commit ourselves to. Anything we are willing to do in front of people, that we will let it all hang out, put perfectionism aside and be truly willing to fail because it's that important to us. It could be cooking, painting, parenting, marriage, camping... Any pursuit that makes us vulnerable has the ability to touch others and transform us.

I want to remember not to hide behind the technology, not to revise, to be comfortable with my mistakes and to pick up the mouse, spatula, pliers, sander, tent, josh's hand, a friends embrace, one more time and try it again.

There's more in there Judaism/Americanism, sex, drugs, jazz, but I don't want to spoil it.

image via: ben sidran

August 19, 2013

Paletas Forever. Part 2

I love popsicles so much. My Dad worked at a grocery store called Lucky's when I was a kid and when popsicle boxes were opened up so that people could by individual pops we would get the remainders.

Sometimes they were smashed, but who the hell cares when you have a produce box of any ice cream sandwich or popsicle your little heart desires waiting for you in the freezer in the garage. Because of that box the sound of the ice cream truck has never tempted me. I always thought "I could have ice cream any time I want." I still think the same thought today. That's why ice cream lasts around here. No need to eat it super fast when you can have it whenever you want.

I had fun making these paletas and that collage you see up above. I hope if you make these you will let me know what you think.

hibiscus-berry paletas
adapted from paletas by fany gerson

2 cups hibiscus cooler or agua de jamaica ( 4 cups of water, 1 cup of dried hibiscus, 1/3 cup of sugar )
1/3 cup sugar
4 cups berries, fresh or frozen ( I used blueberries, strawberries, blackberries and raspberries )

To make the hibiscus cooler- Rinse the flowers in cold water and drain. Put 4 cups of the water and 1/3 cup of sugar in a medium saucepan. Heat until boiling and the sugar has dissolved. Remove from heat. Stir in 1 cup of dried hibiscus flowers.

Cover and let sit for 20 minutes. Strain into a pitcher and discard the used hibiscus flowers.

To make paletas- Let the hibiscus cooler cool for awhile if you just made it.

Mix berries with 1/3 cup sugar and allow to sit until the berries release some of their juices, about 30 minutes.

Divide berries and their juices evenly among the molds, then pour hibiscus cooler over the berries. Snap on lid, insert sticks and freeze until solid. About 5 hours. Enjoy.

nectarine and coconut paletas
made this one up myself

1 organic lemon
1/2 cup of water
1/3 cup sugar
1 2/3 cup of full fat coconut milk
2 cups of chopped nectarine

Rinse lemon, then peel it. Combine water and sugar in a saucepan. Cook until water boils and sugar has dissolved. Add lemon peel, lower heat, and simmer for 5 minutes. Let cool to room temp. Strain syrup, then refrigerate until chilled.

Combine coconut milk, the juice of your lemon, and syrup. Pour about 1" of the coconut mixture into the molds and freeze for about 20 minutes. Add nectarine to molds. Pour the remaining coconut mixture into the molds covering the nectarine. Snap on lid, insert sticks and freeze until solid. About 5 hours. Enjoy.

You can find my first Paletas post here.

August 15, 2013

Etsy Love. Vol. 1

I have from time to time posted some of my favorite Etsy shops. When my friend, Elise, moved into a new place and wanted to make a gallery wall. I started sending her favorites of mine that I thought she would like. She asked me what search terms I was using and I had to laugh because I wasn't. I was just sending her stuff I had collected from what must be years of Etsy hunting by now. Plus, I have been spending a little more time over there because of my shop, so I thought I would share.

I have a thing for vintage jewelry. I always have. Some of my fondest memories as a kid are pouring through my grandmother's jewelry box. I would ask her a million questions about each piece. My grandma would indulge me because I was her first grandchild and she loved that I loved jewelry.

The Deeps feels like that. It has so many different types of antique and vintage pieces. A great selection of victorian, art deco and egyptian revival jewelry, which are some of my all time favorites. They are beautifully photographed and curated.

images via: the deeps

August 9, 2013

The Perfect Picnic or Anytime Menu

Ever since this article A Provence-Style Picnic to Take to the Park or the Beach Menu showed up in Bon Appétit's June issue there hasn't been longer than two weeks that have gone by without me making the chicken recipe. It's that good.

I've done variations on all the recipes except for the little apricot cakes, which I haven't made. I made it Jamaican, Moroccan, and Mexican. All of those flavor profiles work on this. I have grilled the chicken and roasted it depending on how hot it is outside. I almost always spatchcock my chicken or cut it up for grilling.

I highly recommend the marinated veggies. They are amazing and so satisfying. 

None of it is hard, but all of it is tasty.

image via: bon appétit

August 5, 2013

Summer Tastes.

I have been using this marinade for years. It's good on everything. Super yummy on chicken thighs, pork loin, skirt steak, zucchini, sweet potatoes. It makes the best taco meat filling or just good ol' fashioned BBQ with all the fixings. It's definitely a crowd pleaser.

Do you have a favorite Summer rub or marinade?

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