Saturday, November 30, 2013
Andy colors like me
it's such an honor when kids get inspired by what i do and make. it's even more of an honor when they share that with me. these are from my friend andy, who is 5. he colors like me :)
Garden Update: November 2013
Zach and I have been a little behind with our garden this month. We haven't really kept up with anything. In fact, we were even too lazy to deal with our plants even when we knew snow was in the forecast. So on a cold morning a couple of weeks ago, we woke up to this:
and this:
and this:
nero di toscano kale
gai lan
red choy
baby bok choy
scarlet turnip
pea shoots
We're going to call this is our little experimental garage garden for now ... I think the plan is to get some grow lights soon so the plants can have a little more light on those infamous Indiana grey days. Hopefully we'll have something to share in December!
Thursday, November 28, 2013
Happy Thanksgiving!
Happy Thanksgiving!
We have our cake, our pies, a jar of pickled beets, Zach's incredible mac and cheese, and our wild rice dressing packed. We're off to spend the day with family. Safe travels to everyone who will be on the road today.
In the meantime, here's a video that moved me to tears. Watch it. It will uplift your spirit!
Hope you have a wonderful day.
Wednesday, November 27, 2013
Turkey Day Etsy Sale
Happy day before Thanksgiving! If you are celebrating, we wish you a wonderful time with your loved ones.
We're having an Etsy sale! From 11/27 through 12/1, simply use the coupon code "TURKEYDAY" to receive 15% off everything in the store!
If you've been eyeing that cute plush doll,
set of linocut Christmas cards to mail to friends and family,
this one of a kind bowl as a hostess gift,
a miniature house for your mom,
handmade hair clips for your niece,
a teapot for your mother-in-law,
a print for your brother,
a new ornament for the tree,
or a teacup and saucer set for yourself,
this is the time to get a great deal.
Have fun browsing!
And in the spirit of giving thanks, thank you dear readers for supporting Letter Blocks Say What?, for reading our posts, inspiring us to write, and supporting us with so much love and generosity.
Cooking Frenzy
Zach and I just got home from the last Sagamore West Farmers' Market of the season. It was brrrrr ... cold, but it was so nice to get to see our favorite stall vendors one last time and to wish them all a happy Thanksgiving.
We haven't been buying and eating much apples this year. But today, we walked past the apple stall and the Arkansas black apple caught my eye. We sampled a little slice and ended up buying ourselves 5 pounds of apples. These little fruits have the most gorgeous red I've ever seen on an apple; all dark and gem-like, so very beautiful.
Now we are home and the cooking frenzy continues. I am done with my 2 different kinds of dessert, and wild rice stuffing, so it's Zach's turn take over the kitchen. He is going to pickle some beets, make mac and cheese, and a soup. Can't wait to see the family tomorrow!
We haven't been buying and eating much apples this year. But today, we walked past the apple stall and the Arkansas black apple caught my eye. We sampled a little slice and ended up buying ourselves 5 pounds of apples. These little fruits have the most gorgeous red I've ever seen on an apple; all dark and gem-like, so very beautiful.
Now we are home and the cooking frenzy continues. I am done with my 2 different kinds of dessert, and wild rice stuffing, so it's Zach's turn take over the kitchen. He is going to pickle some beets, make mac and cheese, and a soup. Can't wait to see the family tomorrow!
Sunday, November 24, 2013
Recipe of the Week: The Best Pumpkin Pie Ever ...
It's almost Thanksgiving! This year, Zach and I are going to his grandparents' in Ohio for the big meal. We are in charged of bringing desserts, and we are making pumpkin pie (of course!).
Here's a tried and true recipe that everyone (including those who previously hated pumpkin pie) will love. It is smooth, creamy, and just sweet enough so you don't go into a post-Thanksgiving meal coma (you can blame the tryptophan instead!). The best part is, it's not complicated to make at all!
Ingredients
1 (15oz) can of pumpkin puree
3/4 cup white sugar
1/2 tsp salt
1 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp nutmeg
1/4 tsp ground cloves
2 eggs, beaten
1 cup heavy whipping cream
1/2 cup milk
1 (9-inch) unbaked pie crust
Directions
Preheat oven to 400F degrees.
In a saucepan, stir the pumpkin puree over medium-high heat for 15 to 20 minutes, until slightly dry and caramelized. Be patient and stir continuously. This step is pretty crucial to the success of the pie.
Remove from heat; add sugar, salt, cinnamon, ginger, cloves, and nutmeg. Mix well. You'll get this rich caramel looking goodness.
In a large bowl, mix together the eggs, cream, and milk.
Add pumpkin mixture into egg mixture and mix until smooth, then pour into pie crust.
Bake for 25 to 30 minutes or until crust is golden brown; the center of the pie will still be a little jiggly.
Allow to completely cool on rack before cutting and serving.
(adapted from this original recipe)
Here's a tried and true recipe that everyone (including those who previously hated pumpkin pie) will love. It is smooth, creamy, and just sweet enough so you don't go into a post-Thanksgiving meal coma (you can blame the tryptophan instead!). The best part is, it's not complicated to make at all!
Ingredients
1 (15oz) can of pumpkin puree
3/4 cup white sugar
1/2 tsp salt
1 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp nutmeg
1/4 tsp ground cloves
2 eggs, beaten
1 cup heavy whipping cream
1/2 cup milk
1 (9-inch) unbaked pie crust
Directions
Preheat oven to 400F degrees.
In a saucepan, stir the pumpkin puree over medium-high heat for 15 to 20 minutes, until slightly dry and caramelized. Be patient and stir continuously. This step is pretty crucial to the success of the pie.
Remove from heat; add sugar, salt, cinnamon, ginger, cloves, and nutmeg. Mix well. You'll get this rich caramel looking goodness.
In a large bowl, mix together the eggs, cream, and milk.
Add pumpkin mixture into egg mixture and mix until smooth, then pour into pie crust.
Bake for 25 to 30 minutes or until crust is golden brown; the center of the pie will still be a little jiggly.
Allow to completely cool on rack before cutting and serving.
(adapted from this original recipe)
catching snowflakes
we created an installation in the front window at artists' own for the winter season.
i worked with mindy and fellow AO member andrea wellnitz to create a winter scene built entirely from hanging paper. after deliberation and input from andrea's daughters ,we decided on creating a scene with kids catching snowflakes. at first we intended to both create our own versions of kids catching snowflakes, but in then end, we changed direction a bit. andrea cut all of the kids and the animals, i did the trees, and mindy cut the majority of the snowflakes.
with everything prepped ahead of time we just had to install. we taped the snowflakes and rigged the figures to strings. we taped the trees to dowel rods that we tied into the grid and just started building. it took us about 2 1/2 hours, but the results are quite stunning.
i don't know what it will look like in the daylight, but at night, it is immaculate with its play of shadows and fragility. if you are in lafayette, please stop by artists' own and check it out. and stop in the shop and take a look around.
i worked with mindy and fellow AO member andrea wellnitz to create a winter scene built entirely from hanging paper. after deliberation and input from andrea's daughters ,we decided on creating a scene with kids catching snowflakes. at first we intended to both create our own versions of kids catching snowflakes, but in then end, we changed direction a bit. andrea cut all of the kids and the animals, i did the trees, and mindy cut the majority of the snowflakes.
with everything prepped ahead of time we just had to install. we taped the snowflakes and rigged the figures to strings. we taped the trees to dowel rods that we tied into the grid and just started building. it took us about 2 1/2 hours, but the results are quite stunning.
i don't know what it will look like in the daylight, but at night, it is immaculate with its play of shadows and fragility. if you are in lafayette, please stop by artists' own and check it out. and stop in the shop and take a look around.
Saturday, November 23, 2013
cutting up a storm
For the past couple of days, Zach and I have been cutting up a storm, getting things ready for the new window display at Artists' Own.
Zach cut six really delicate-looking trees out of scrolls of kraft paper, and I made some paper snowflakes.
We'll reveal the gorgeous new window on the blog tomorrow. In the meantime, here's a silly stop-action video of Zach unfolding the paper snowflakes!
Stay tuned!
Friday, November 22, 2013
Attica Mural: Official Ribbon Cutting
today was the official ribbon cutting for the mural in attica. it was rainy and cold, but we had a great turn out. the kids that helped paint got out of school a bit early to come down and participate as well. here are some pictures from this afternoon:
p.s. if you'd like to read earlier posts about the making/progress of this mural, click here.