I can say, without a doubt, that it is now fall. Nevermind that fall doesn't come until this weekend, but stepping out for chai just now, it became very clear that the passage of time is, yet again, totally unavoidable.
Hello, Autumn.
Friday, September 19, 2008
hello, autumn.
I can say, without a doubt, that it is now fall. Nevermind that fall doesn't come until this weekend, but stepping out for chai just now, it became very clear that the passage of time is, yet again, totally unavoidable.
Hello, Autumn.
Thursday, September 11, 2008
what to make when you don't know what to make?
i have food. i have plenty of food. but does any of it necessarily "go" together? not really. also, i have a terrible habit of buying things that "sound good at the time" and then not cooking them before they go past their prime.
so what's a hungry girl to do?
step one: chop and sautee red onion. add ground turkey, salt, and whatever seasonings you have on hand.
step two: boil water, trim and halve brussel sprouts. blanch brussel sprouts for 2 mins, then remove to a baking sheet. garnish with salt, pepper, olive oil and hell, toss a couple scallions on the top, just to see what happens. roast in a 350-degree oven for 15 minutes.
step three: don't throw out that water! heat it back up to a boil, toss in a package of gnocchi. sure, why not? remove from water when those tasty little pillows float to the top.
step four: toss ground turkey and gnocchi with some pesto sauce. add salt to taste, and serve brussel sprouts on the side.
step five: nom nom nom.
hey, it works for me.
so what's a hungry girl to do?
step one: chop and sautee red onion. add ground turkey, salt, and whatever seasonings you have on hand.
step two: boil water, trim and halve brussel sprouts. blanch brussel sprouts for 2 mins, then remove to a baking sheet. garnish with salt, pepper, olive oil and hell, toss a couple scallions on the top, just to see what happens. roast in a 350-degree oven for 15 minutes.
step three: don't throw out that water! heat it back up to a boil, toss in a package of gnocchi. sure, why not? remove from water when those tasty little pillows float to the top.
step four: toss ground turkey and gnocchi with some pesto sauce. add salt to taste, and serve brussel sprouts on the side.
step five: nom nom nom.
hey, it works for me.
Friday, September 05, 2008
Below the Blue and Briny Sea
If you're around in the Bay Area tonight, definitely make a point of stopping by Periscope Cellars in Emeryville for the opening of Dana Robson's new solo show, 'Below the Blue and Briny Sea.'
This new work combines vintage maps and nautical charts with hand-stitched sea creatures and vegetation. The effect is really striking in person, and if you can't make the show tonight, do try to stop by the tasting room at Periscope sometime in September to see the show!
You can find more information about Periscope and the gallery at their website. Periscope is Emeryville's only winery, located in a former World War II submarine repair warehouse. This rustic and historic setting is the perfect compliment and contrast to Dana's charming artwork.
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