Archive for July, 2006
This marks my 200th post! To celebrate, I decided that my blog was in much need of a new design. I was feeling a bit shabby with all of the new, made-up faces on your beautiful blogs. The design at top is from a logo I did for a cafe in Seattle that won’t be used — at least not in similar form. Ryan taught me how to use Freehand and wow do I love that tool! It’s like tracing paper, only much better. I redid my shoe; the last one was a little too cartoon-y. There might be a few tweaks in coming weeks, like figuring how to make a serif font a larger size so I don’t kill your poor eyes.
And, there’s a little prezie on the table for a friend who shares the same birthday as me, which is tomorrow! The beautiful flower arrangement is from a dear friend who was so kind and had them delivered to my office yesterday — a treat I’ve never received before. Ryan is taking me out for a day of surprises tomorrow, which is sure to be a blast, and on Saturday Aja and I are going to the beach for a sunny-day picnic. Yay for birthdays!
July 27th, 2006
I’ve been back to work on my state bird quilt again. Ryan had to do the late shift at ESPN (he works TV hours!), so I spent my evenings doing needlework last week — how quaint. I managed to complete four in the past week-and-a-half. This, from the woman who didn’t even look at the things in four months. As mentioned in one of my very first posts on this blog, this is my longest, ongoing project ever. I will be so happy when it’s finished. I have 20/30 done, but I have to go back and do the lettering still.
I had this brainy idea to tack my newly completed birds to the kitchen cabinets, so they would look like they were flying. But after the photo shoot was over, I realized that my kitchen is no Posie Gets Cozy or Yvestown. Mine needs a coat of paint and some updating. So, you only get to see the cropped version of one, nameless, stateless bird. Will this project ever be done?
July 24th, 2006
A bit belated, here are some photos from our trip to Boston, Portsmouth NH, and Maine. We spent the fourth of July in a sailboat on the river watching the sun change from yellow to pink (to gray, but we won’t dwell on that) while the Boston Pops played in the background. The fireworks show in Boston is spectacular–the most elaborate I have ever seen. We had a little picnic on the boat; a great time was had by all.
The next day we had a pastry (or seven) and coffee and drove up the coast to Portsmouth, which is the cutest town. We had a fantastic lunch and brew at the brewery there and walked around the town and up to the lighthouse. If you’re ever in the area, I recommend stopping here. If I was going to buy a summer home, this town is my cup of tea.
On the first day of the fourth grade, our class was tasked with writing a short story and drawing a picture of what we did on summer vacation. I decided that instead of sharing the boring story of how I spent my days at the El Dorado swimming pool, the story would shine much brighter if I had gone to Maine and flown in a hot-air balloon. I’ve thought on Maine often with ideas of saltwater, exotic birds, prehistoric bugs crawling the ocean floor, greenscapes dotted with wild daisies, and lighthouses perched on islands just large enough for a century-old willow. Oh, Maine, you lived up to each expectation beautifully.
July 22nd, 2006
The heat index for today was over 100 and let me tell you, it is boiling. Even my legs are sweating and the spaces in between my toes, too. Plus, there’s an ozone warning, so I’m leaving you with a few recipes that involve little or no time with the stove. First, you have the Zippy Mushrooms with tarragon, then there’s the Pea Salad with capers and goat cheese, and the easy Dilled Green Beans, and last but not least, Broccoli Slaw with peanuts. Stay cool!
July 18th, 2006
Serves 6
1/3 c. white vinegar
1/3 c. salad oil
1 clove garlic, minced
2 tbsp. tarragon
1 tbsp. sugar
1 1/2 tsp. salt
1/2 tsp. pepper
2 tbsp. water
tabasco to taste
1 sm. onion, thinly sliced
1# button mushrooms (this is good when the mushrooms are blanched or raw)
Combine and refrigerate overnight
July 18th, 2006
Serves 4
1/2 c. fresh mint leaves, torn
1 tbsp. capers, roughly chopped
1 sm. shallot, minced
1 tsp. grated lemon zest
1/4 c. olive oil
1/8 tsp. salt
1/4 tsp. pepper
1# green peas, blanched
1/2 c. goat cheese
Combine mint, capers, shallot, zest, oil, salt, pepper. Add peas and cheese and toss lightly.
July 18th, 2006
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