Archive for July, 2008
July 31, 2008
I love jeans. Love love love. almost as much as I love the late 60′s early 70′s stringy hair running through fields of clover with my banjo and bob dylan bo-ho thing. My friend amanda sent me this link with title “coolest jeans ever.” yes, they are certainly in the running:
or else their totally rad photo shoot for their site is just tricking us. Either way I’ll take a pair. Or two.
July 29, 2008
We have 5 kinds of tomatoes growing out back. They are just starting to ripen so we only get a few at a time, but aren’t they cute all together?
July 28, 2008
I decided a long time ago (read: before we were engaged) that my bridesmaids would pick their own dress… one that flattered them and that they would wear again. I chose green. Any green. Lime, apple, kelly emerald. I don’t much care, as long as my maid-sies are happy. I’ve had my moments of wanting to take their freedom away for sure, but all the dresses I liked were in the $400 range and I just couldn’t do that to them. And yet everyone keeps telling me that having 9 different dresses in the bridal party will look weird. But it won’t, I tell people. It won’t!
How cute? Say no to symmetry! Life is not symmetric.
Top,Snippet & Ink. Second, Modern Day Design, (which looks to be a beautiful option for a Santa Barbara Florist.) Third, Vanessa Massoud… and the wedding of one of my dearest friends Laura, a few months ago in Georgia. (That’s me on the far right.) Vanessa is finishing up her work on the rest of the pics and I’m going to post Laura’s wedding here soon.
July 26, 2008
I’m imagining it to go something like the this:
Me, wearing mad hat and unsure what’s going on. Cheetah staring at me saying “I am your wedding and I’m closer than you think, but also beautiful and a party animal, dahling.” And then the champers, being drunk by the bottle-full.
(not picutred: friends, moms, grandmas, and other excellent women… they are probably gathering ’round the food wondering to each other why I’m wearing such a very LARGE hat).
Another from Conde Nast.
July 25, 2008
…there is the home inspiration binder! YES! this is brilliant. because while we are in no position to be planning/styling/collecting inspiration for our “new home,” I still keep scraps of niceness for a later date… like in 20 years when we can afford to build a custom, rustic, modern, beautiful, perfect home of our own. And mine might look similar to hers:
I love the style files. Such a great blog, seriously. Except that (as I mentioned 2 seconds ago), we are not in a position to use much of her gorgeous findings for home inspiration. there’s always eventually.
July 25, 2008
Kay so with the wedding marching slowly closer. 3 months from today. (yay! gulp.) I am certain that I should be thinking about my accessories. No need to go further into detail here. I mean, brides need exquisite jewelry. end of story.
Look what I found:
Though actually I WAS sort of planning on wearing family jewelry. One piece from each grandma. From my dad’s mom, I’m planning to wear a really neat necklace made from a vintage chinese poker chip, that her mom bought in Hong Kong before WWII. One thing I always forget to mention when I’m explaining this to people is that the pokerchip is made from carved pearl (NOT clay) and it’s a little bigger than a quarter. It’s really beautiful and I’ve always admired it. From my mom’s mom, I’m planning to wear her blue topaz cocktail ring. Which is also pretty neat.
But see, I need earrings. So I had to start looking. And I found all these other things! I am in LOVE with the opal ring. It is completely perfect for our vintage inspired black and white wedding in a garden. And certainly I can find something to do with the brooches. and the 5 pairs of earrings.
My rings are also vintage inspired. So I’m keeping a theme, here people. So far I’m kind of into the first pair of earrings on the right, with the crystal drops and rose gold. My wedding band is also rose gold (with diamonds)… and if that’s not a valid rationalization, I don’t know what is. But then, I also like the round ones.
These are all from Fay Cullen and Ruby Lane.
July 23, 2008
In honor of 2 dearest friends birthdays, I made my first batch of cupcakes ever on Sunday for our outing to the hollywood bowl.
I generally am not a big fan of cake. I was the kid who had peach pie with candles at her birthday party every year. Except for yummy carrot cake, which I absolutely, unfailingly LOVE.
I found a recipe that had good reviews on epicurious and added and extra cup of shredded zucchini (they are taking over the kitchen counter), raisins, and nutmeg.
Happy birthday Jen (last sunday) and Melanie (today)!
July 23, 2008
I may owe you an apology. It’s just that you know, EVERYBODY getting married registers with you. And I just want something unique, perhaps made by hand or by a timeless artisan of craft. So I apologize for saying that I wouldn’t ask my guests to buy your things. Esp when you sent such a cute email today:
Look at you, alluding to your support for local food and reusable bags! I love the green and white stylings, the 60′s-pyrex-inspired designs, and the light an airy kitchen you promise. I’m not changing my mind at this point, but I do remember that in a time before weddings dominated both my creative energy and my vacation days, I did like a good stroll through your brightly lit aisles. I did enjoy the anticipation of a more thoroughly organized kitchen that the pages of your catalog so seductively displayed. And I love that you, with your home decor prowess are maybe making a more conscientious way of life just a teeny bit more mainstream. Truce?
July 22, 2008
I love farro. It’s so nutty and rustic and wholesome tasting, the time it takes to prepare is always worth it to me. And for summer, it’s an ideal picnic food (big time crowd pleaser) when presented in salad form.
Sunday we went to the Feist show at the Hollywood Bowl (which was super fun! Sharon Jones and the Dap Kings opened and they are amazing too), and for non-LA residents the Hollywood Bowl is like the grande dame of picnicking spots in town. Picnic must be impossibly delicious and gourmet, must include wine and/or beer, and must also fit in a bag you can carry on the shuttle.
Perfect Picnic for the Bowl (in my opinion)
Cheese, fruit, baguette
Farro salad with fresh herbs, corn and grapefruit
Rustic cucumber and heirloom tomato salad with basil and cotija cheese
Carrot Cupcakes (for Jen and Melanie’s birthdays!)
This farro salad is really QUITE delicious. It’s sweet from the corn, spicy from the peppers and flavored oil, and full of herbs. All day yesterday I was fixating on coming home from work and eating the leftovers. All of them.
Farro Salad with fresh herbs, corn, and grapefruit
(this “recipe” makes a potluck picnic-sized amount)
3 cups farro
Soaked overnight. Dump farro in a heat-proof bowl and cover with boiling water. Let stand overnight. This is an essential step. I have attempted to skip the soaking process multiple times and the results are less than ideal. Just plan a teeny bit ahead. It’s so worth it.
1 small-med fennel bulb, thinly sliced or shaved on a mandoline.
4 ears corn, kernels removed, blanced for a few minutes in boiling salty water
1 large bunch of cilantro, leaves removed from stems
1 bunch of mint, leaves sliced into thin strips
handful of chives, sliced into 1/2 in pieces
1 shallot, finely chopped
3 oro blanco grapefruit, fruit removed from the membranes, but save any juice released for the salad
6 shishito peppers, thinly sliced (these a japanese pepper, sort of a cross between jalapeÃ±o and bell pepper. if you don’t have, maybe use minced de-seeded jalapeÃ±o? you just want it a teeny bit spicy)
olive oil (i used jalapeÃ±o-lime flavor from O, and some regular dressing-quality too)
Drain the soaked farro. Follow directions on packaging for cooking (boil, simmer, etc). Once it’s perfectly tender, but still retains it’s shape, drain and toss with a bit of olive oil, salt and pepper. Let sit until it’s cool. You don’t want your cold ingredients heating up from the warm grain.
Add all ingredients together. I could go into detail, but I’m not super exact with this sort of thing and I don’t think anybody really reads this part. My advice is to go by what tastes yummiest. Toss everything together and taste. Now add olive oil, salt and pepper until it is extremely delicious. You may want to add a bit more grapefruit juice or even some lime?
I was also thinking of adding some avocado, but figured it might be brown by the time we reached our picnicking destination.
July 21, 2008
I am tortured by this on a regular basis:
I can’t help but acknowledge that if I didn’t design one of my projects, someone else would.
Secretly, I wish I was an NPR correspondent, asking smart, thought-provoking questions to people doing interesting and important work/research and then having the perfect follow-up to their answers every time. Does everyone struggle with this question of “Why?” when it comes to their profession… I wonder.
poster via a cup of jo