April 15, 2014 § Leave a comment
heard these ladies are at coachella this year! press the center arrow to listen!
April 12, 2014 § 4 Comments
i am absolutely in love with these cute oven mitts that i just purchased from collisionware on etsy! i also ordered one in orange (not shown) to complete the set because i couldn’t decide on a color. i was in great need of new ones for my kitchen so i’m super happy, thank you angie ;)
photo courtesy of: collisionware
April 9, 2014 § 1 Comment
also known as vegetarian coconut curry with forbidden rice with the forbidden meaning that it was at one time reserved for only the emperor of china, as to ensure his health and longevity. the star ingredient in this dish is the coconut milk which yields the perfect creamy smooth sauce. i would definitely recommend keeping this meal tucked away in your arsenal of recipes, so easy and so delicious.
ingredients: (serves 4)
• 3 small yukon gold potatoes cut into bite-sized pieces
• 3 stalks asparagus cut into bite-sized pieces
• 1 small yellow onion, diced
• 3 cloves or so of garlic, minced
• handful of frozen broccoli, chopped
• 2 medium carrots, peeled and chopped
• 1 can black beans, drained and rinsed
• 1/2 can garbanzo beans, drained and rinsed
• 1 inch cube raw ginger, peeled and minced
• 1 to 2 tablespoons organic coconut oil
• 1 square golden curry bar
• 2 tablespoons or so of brown sugar
• 1 can organic lite coconut milk
• salt and cracked black pepper
• cinnamon, a couple dashes
• cardamom, a couple dashes
• sunflower seeds for garnish
• fukujinzuke for garnish (optional)
• 1/2 cup black rice
boil 1 cup of water, add the black rice and 1/4 cup of the canned coconut milk and simmer for about 25 to 30 minutes until fully cooked. set aside. in a large cooking pan add the coconut oil with the onions, garlic, carrots and ginger. season with salt and pepper and saute until translucent and until the onions are slightly caramelized. add the potatoes with 1 cup of water, bring to a boil and lower to a simmer, cook for about 10 to 15 minutes or so until the potatoes have softened. add in the broccoli, asparagus, beans, brown sugar, curry bar, cinnamon, cardamom and the remaining coconut milk and cook on medium low until the vegetables are fork tender and the sauce is bubbling and has slightly thickened. serve the vegetable curry sauce over the hot black rice. garnish with sunflower seeds and fukujinzuke, serve immediately and enjoy!
April 7, 2014 § 1 Comment
i think one of the reasons why i’m so infatuated with this show is because of the classic alfred hitchcock movie psycho. my dad introduced it to my sister and i so i vividly remember touring the original psycho home at universal studios as a kid. in my opinion i don’t think that this prequel could’ve been done any better. it definitely seems to have skewed my view on the original movie which is interesting.
i’m also fascinated with the set design. they tactfully add in contemporary pieces while at the same time keeping with the vintage originals. it’s not shown in any of these photos but i love the pretty hanging flower baskets outside each of the rooms. this little touch definitely reflects the true oregonian style as i haven’t noticed many other states doing this in the spring and summer seasons.
April 4, 2014 § 1 Comment