Friday, August 14, 2009
Thursday, June 18, 2009
shopping
this week in boston has been bipolar- the first half: gorgeous, warm, sunny; the second half: cold, spitting rain, dark and dreary. the weekend? rain. and more rain. and clouds. no sun in this 10-day forecast. i don't mind, even though we want to take the kayaks out again soon. instead, i think i'll be spending a bit of time in the local mall. julie's wedding is in two weeks and i need some sort of "sweater" to go with my adorable polka-dotted dress. even though the wedding is inside, i'll need a little something to keep warm at the inn on the ocean in Gloucester.
my favorite stores, top five list:
1. gap. they have some amazing things in there lately. i'm attributing it to the new designer Patrick Robinson. i heard lots of people got fired there. maybe they just needed some new blood? i think every brand does, every so often.
2. madewell. all my favorite stores are stores that sell fabulous basics, with feminine detailing and solid colors. madewell lives up to this, and more. i love their drapey tees and boyfriend sweaters. i love my heavenly-soft, deep v-neck tees. i love their knee-high socks (in fun stripes!) and killer leather bags. oh, and the monthly calendar you get when you shop there? Genius! i'm going to try to start something similar at NB.
3. martin and osa. more basics, a little bit more expensive, but the stores have really great sales. and their email advertising campaign! persistent! their basic tees and tanks come in SO many seasonal colors, i have trouble choosing. great blouses and nice cardigans and sweaters.
4. anthropologie. need i give an explanation? i get lost in daydreams when thumbing thru their catalog. i use their website for design inspriration at work. i practically get a boner when actually IN their stores, between the huge, amazing, magical, every-day object "pieces of art" that hang from the walls and ceilings and nooks and crannies. the bedrooms? the in-store skylights? the selection of books?? to die for. every time i'm in a new city, i search for this store to see what the local store display designer has come up with.
5. marshalls. i still have to credit this store for about 1/3 of my current wardrobe. i feel like lately i haven't been finding too much spectacular stuff there. or maybe, it's when i don't have the extra money i see stuff i want, but when i'm shopping with the intent to SPEND i don't find anything. ah, c'est la vie.
c'est fin.
my favorite stores, top five list:
1. gap. they have some amazing things in there lately. i'm attributing it to the new designer Patrick Robinson. i heard lots of people got fired there. maybe they just needed some new blood? i think every brand does, every so often.
2. madewell. all my favorite stores are stores that sell fabulous basics, with feminine detailing and solid colors. madewell lives up to this, and more. i love their drapey tees and boyfriend sweaters. i love my heavenly-soft, deep v-neck tees. i love their knee-high socks (in fun stripes!) and killer leather bags. oh, and the monthly calendar you get when you shop there? Genius! i'm going to try to start something similar at NB.
3. martin and osa. more basics, a little bit more expensive, but the stores have really great sales. and their email advertising campaign! persistent! their basic tees and tanks come in SO many seasonal colors, i have trouble choosing. great blouses and nice cardigans and sweaters.
4. anthropologie. need i give an explanation? i get lost in daydreams when thumbing thru their catalog. i use their website for design inspriration at work. i practically get a boner when actually IN their stores, between the huge, amazing, magical, every-day object "pieces of art" that hang from the walls and ceilings and nooks and crannies. the bedrooms? the in-store skylights? the selection of books?? to die for. every time i'm in a new city, i search for this store to see what the local store display designer has come up with.
5. marshalls. i still have to credit this store for about 1/3 of my current wardrobe. i feel like lately i haven't been finding too much spectacular stuff there. or maybe, it's when i don't have the extra money i see stuff i want, but when i'm shopping with the intent to SPEND i don't find anything. ah, c'est la vie.
c'est fin.
spicy black bean soup
another winter fav- really hearty and filling, great with homemade garlic bread on a cold night. black beans work well, as do small white beans or kidney beans. mix and match-- make a racially harmonious soup using both black and white.
- 2 tsp EVOO
- 2 tsp cumin
- 2 tsp chili powder
- 1/2 tsp oregano
- salt and pepper to taste
- 3 cans black beans, drained and rinsed
- 1 can diced tomato
- 1 cup diced celery
- 1 small onion, sliced
- 3 gloves garlic, finely chopped
- 2 cups vegetable broth
- avocado
- sour cream
1. In large pot, saute onion, garlic and celery until translucent over medium heat.
2. Add spices, stir for 10 seconds on low heat.
3. Add beans, tomatos, salt and pepper.
4. Increase heat to med/high and simmer for 15 minutes.
5. Put 1/2 of soup mixture into food processor and blend until fairly smooth.
6. Add pureed soup into pot.
7. Serve with dollop of sour cream and half of an avocado in center of soup.
8. Enjoy :-)
- 2 tsp EVOO
- 2 tsp cumin
- 2 tsp chili powder
- 1/2 tsp oregano
- salt and pepper to taste
- 3 cans black beans, drained and rinsed
- 1 can diced tomato
- 1 cup diced celery
- 1 small onion, sliced
- 3 gloves garlic, finely chopped
- 2 cups vegetable broth
- avocado
- sour cream
1. In large pot, saute onion, garlic and celery until translucent over medium heat.
2. Add spices, stir for 10 seconds on low heat.
3. Add beans, tomatos, salt and pepper.
4. Increase heat to med/high and simmer for 15 minutes.
5. Put 1/2 of soup mixture into food processor and blend until fairly smooth.
6. Add pureed soup into pot.
7. Serve with dollop of sour cream and half of an avocado in center of soup.
8. Enjoy :-)
Vegetarian Chili
- 2 tbsp oil
- 1.5 cups chopped onion
- 2 tbsp minced garlic
- 1 large serrano pepper, stemmed, seeded and minced
- 1 medium zucchini, cut in 1/2 lengthwise and then cut into 1/2 slices
- 1 medium summer squash, cut the same way
- 2 bell peppers, sliced into bit sized chunks
- 2 cups fresh corn kernals (about 4 small ears)
- 2 tbsp chili powder
- 1 tbsp cumin
- 1 tsp salt
- 1/4 tsp cayenne
- 4 large plum tomatos, sliced into small cubes
- 3 cans black beans, drained and rinsed
- 1 (15 ounce) can tomato sauce
- 1 cup vegetable stock
1. In large heavy pot, heat oil over medium heat.
2. Add onions, bell peppers, garlic, serrano pepper. Cook until soft.
3. Add zucchini, corn and any additional vegetables. Cook until vegetables are almost done.
4. Add chili powder, cumin, salt and cayenne. Cook for .5 minute.
5. Add tomatoes and stir well.
6. Add beans, tomato sauce and stock. Stir well. Bring to boil.
7. Reduce heat to simmer and cook for 20 minutes, stirring occasionally.
8. Serve with brown rice !
- 1.5 cups chopped onion
- 2 tbsp minced garlic
- 1 large serrano pepper, stemmed, seeded and minced
- 1 medium zucchini, cut in 1/2 lengthwise and then cut into 1/2 slices
- 1 medium summer squash, cut the same way
- 2 bell peppers, sliced into bit sized chunks
- 2 cups fresh corn kernals (about 4 small ears)
- 2 tbsp chili powder
- 1 tbsp cumin
- 1 tsp salt
- 1/4 tsp cayenne
- 4 large plum tomatos, sliced into small cubes
- 3 cans black beans, drained and rinsed
- 1 (15 ounce) can tomato sauce
- 1 cup vegetable stock
1. In large heavy pot, heat oil over medium heat.
2. Add onions, bell peppers, garlic, serrano pepper. Cook until soft.
3. Add zucchini, corn and any additional vegetables. Cook until vegetables are almost done.
4. Add chili powder, cumin, salt and cayenne. Cook for .5 minute.
5. Add tomatoes and stir well.
6. Add beans, tomato sauce and stock. Stir well. Bring to boil.
7. Reduce heat to simmer and cook for 20 minutes, stirring occasionally.
8. Serve with brown rice !
dog cookies
Peanut Butter Biscuits
- 4 cups whole wheat flour
- 2 tbsp baking powder
- 2 cups peanut butter
- 1.5 cups milk
1. Preheat to 400 degrees.
2. Combine flour and baking powder in bowl.
3. In separate bowl, whisk together milk and PB.
4. Fold PB into flour mixture and mix to a soft dough.
5. Turn out onto floured surface and roll to .5" thick.
6. Cut into squares.
7. Bake for 15 minutes on ungreased cookie sheet.
Garlic Beef Biscuits
- 3 cups whole wheat flour
- 2 cups cornmeal
- .5 cups wheat germ
- 4 tsp beef buillon powder
- 1 tsp garlic powder
- 2 eggs
- 2 tbsp cooking oil
- 2.5 cups hot water
1. Mix all dry ingredients in bowl.
2. Add egg, oil and water. Stir well.
3. Roll out onto floured surface to .5" thickness.
4. Bake for 1 hour at 300 degrees on ungreased cookie sheet.
- 4 cups whole wheat flour
- 2 tbsp baking powder
- 2 cups peanut butter
- 1.5 cups milk
1. Preheat to 400 degrees.
2. Combine flour and baking powder in bowl.
3. In separate bowl, whisk together milk and PB.
4. Fold PB into flour mixture and mix to a soft dough.
5. Turn out onto floured surface and roll to .5" thick.
6. Cut into squares.
7. Bake for 15 minutes on ungreased cookie sheet.
Garlic Beef Biscuits
- 3 cups whole wheat flour
- 2 cups cornmeal
- .5 cups wheat germ
- 4 tsp beef buillon powder
- 1 tsp garlic powder
- 2 eggs
- 2 tbsp cooking oil
- 2.5 cups hot water
1. Mix all dry ingredients in bowl.
2. Add egg, oil and water. Stir well.
3. Roll out onto floured surface to .5" thickness.
4. Bake for 1 hour at 300 degrees on ungreased cookie sheet.
Pumpkin Chocolate Chip Muffins
great fall muffins! or make them if you want to taste fall on a warm day.
- 3/4 cup sugar
- 1/4 cup vegetable oil
- 2 eggs
- 3/4 cup canned pumpkin
- 1/4 cup water
- 1.5 cups flour
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp cloves
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/4 tsp nutmeg
- 1/2 cup semisweet chocolate chips
1. preheat to 400 degrees. Line pan with paper liners.
2. mix sugar, oil, eggs. add pumpkin and water.
3. in separate bowl, mix flour, soda, powder, spices and salt.
4. add wet mixture to dry mixture.
5. stir in chocolate chips.
6. fill muffin cups 2/3 full.
7. bake for 20 minutes.
- 3/4 cup sugar
- 1/4 cup vegetable oil
- 2 eggs
- 3/4 cup canned pumpkin
- 1/4 cup water
- 1.5 cups flour
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp cloves
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/4 tsp nutmeg
- 1/2 cup semisweet chocolate chips
1. preheat to 400 degrees. Line pan with paper liners.
2. mix sugar, oil, eggs. add pumpkin and water.
3. in separate bowl, mix flour, soda, powder, spices and salt.
4. add wet mixture to dry mixture.
5. stir in chocolate chips.
6. fill muffin cups 2/3 full.
7. bake for 20 minutes.
Spinach + Chickpea Soup
i started cooking this in the winter time, which is when i tend to crave soups. this soup is NOT boring, and very filling. serve with homemade bread to use up all that extra broth in your bowl.
- 2 cups uncooked brown rice
- 1 tbsp EVOO
- 1 medium onion, finely chopped
- 2 cloves minced garlic
- 8 ounces fresh shiitake, stems removed, caps thinly sliced (4 cups)
- 6 cups veggie broth
- 1/2 tsp rosemary
- 1 can chickpeas, drained and rinsed
- 2 bags (10 ounces total) baby spinach
- salt + pepper
- 1/2 cup grated parmesan
1. in large saucepan, bring 4 cups water to boil. stir in rice and return to boil.
2. reduce to simmer + cover. cook for 30 minutes.
3. in second large saucepan, cook onion in oil for 5 minutes.
4. add garlic + shiitake. cook til mushrooms are tender (around 5 minutes).
5. add broth and rosemary. bring to boil.
6. cover and remove from heat.
7. check rice-- if not tender after 30 minutes, cover and cook 10 minutes more.
8. stir in 2 cups cooked rice + chickpeas into broth, return to boil.
9. reduce to simmer, cover, cook for 5 minutes.
10. stir in spinach + cook, uncovered, until just wilted.
11. season with s+p and sprinkle with cheese.
- 2 cups uncooked brown rice
- 1 tbsp EVOO
- 1 medium onion, finely chopped
- 2 cloves minced garlic
- 8 ounces fresh shiitake, stems removed, caps thinly sliced (4 cups)
- 6 cups veggie broth
- 1/2 tsp rosemary
- 1 can chickpeas, drained and rinsed
- 2 bags (10 ounces total) baby spinach
- salt + pepper
- 1/2 cup grated parmesan
1. in large saucepan, bring 4 cups water to boil. stir in rice and return to boil.
2. reduce to simmer + cover. cook for 30 minutes.
3. in second large saucepan, cook onion in oil for 5 minutes.
4. add garlic + shiitake. cook til mushrooms are tender (around 5 minutes).
5. add broth and rosemary. bring to boil.
6. cover and remove from heat.
7. check rice-- if not tender after 30 minutes, cover and cook 10 minutes more.
8. stir in 2 cups cooked rice + chickpeas into broth, return to boil.
9. reduce to simmer, cover, cook for 5 minutes.
10. stir in spinach + cook, uncovered, until just wilted.
11. season with s+p and sprinkle with cheese.
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