Archive for ‘ze blog’

March 9, 2011

Tendons and Delays

Alright so there’s going to be a little delay on some of the things I had planned for this week – tutorials and such – due in part to spraining my ankle, new recipes to memorize for work, and hopefully a layout overhaul coming soon!

P.S. Hair cut !

February 21, 2011

$5 Art show

This friday I’m participating in a $5 art show in order to ensure that the collective hosting the show can have heat next year, yay!

February 21, 2011

C L A S S Y Jello Shots !

How do you reconcile your cocktail pretension with your love of easy cheesy fun?  You make really expensive and labor intensive Jello shots with BONUS adorable presentation!

These would be perfect for a classy summer outdoor dinner party, they look cute, the concept is pretty neat, and they get the job done.

  • 16 oz boiling water
  • 3 oz fresh sqeezed lemon juice
  • 3 oz simple syrup
  • 3/4oz gelatin
  • 10 oz vodka / gin

  1. Make 3 ounces of simple syrup
  2. Cut lemons in half, juice and gut insides with grapefruit spoon
  3. Mix juice and simple syrup in a bowl
  4. Boil water, add water and gelatin in a separate bowl, stir until dissolved.  Let stand 10 minutes.
  5. Add the juice/simple bowl, and Vodka/Gin to your gelatin bowl.
  6. Stir, and pour into gutted lemon halves.  (I used an egg carton to keep the lemons upright.
  7. Refrigerate until solid, cut into slices.

February 19, 2011

Mentally preparing for summer nights

February 18, 2011

Goodbye untucked shirt tails, hello wedgies!

I know what I’m doing tomorrow – after yoga, a bike ride, and soaking up as much sun as possible.  This tutorial via OutsaPop Trashion is … almost on the top of my to do list.

February 14, 2011

MmmMMMmm Sazerac

This is a quick and simple way to make delicious Sazeracs at your house.

  • Take a rocks glass, rinse it with water and place it in the freezer.
  • Whip up some simple syrup*
  • In a glass mix and stir
  1. 2 oz Bulliet Bourbon
  2. .25 Simple Syrup (a hair more than that)
  3. A tiny dash of Peychaud bitters (optional)
  • Stir to chill ingredients, as well as dilute it to your prefernce
  • Pour a bit of Absinthe, Herbsaint, or whatever into your chilled glass, roll it around the inner rim and the inside of the glass – shake out excess
  • Pour cocktail into glass, break lemon peel over glass, and insert.

Simple Syrup*

Simply mix one part sugar to one part cold (or room temp) water.  Stir and stir til clear.  TIP:  When 1 ounce of sugar is added to 1 ounce of water, it makes 1.5 ounces of simple syrup.

February 14, 2011

Post-Valentine’s Day

Due to our (lame) work schedules, valentine’s Day has come and gone for us already.  Sam cooked me the most wonderful dinner, a vegan’s worst nightmare, actually.

I got him all the mixin’s for classic Sazeracs at home, as well as this hilarious comic – Henry and Glenn Forever.  The best part is the quote on the back:  “Has Glenn seen this?  Trust me, he would not be impressed.” – Henry Rollins.

In case you’re interested in making Sazeracs for your love, or friends, or to drown your Valentine’s Day blues, I’ll post a recipe a little later.

February 14, 2011

It buys me a tablesaw! (please)

I think woodworking would be the worst hobby ever for me.  I am definitely a cut first, measure afterwards, curse, re-cut later type of person.  I am still fascinated with it, though.  Furniture is so expensive, who can even afford it new?  Who wants to?  I’d rather take a vacation to somewhere warm, for roughly the same cost.

BUT – wait!  For those of you who are disciplined and skilled enough to build it yourself, you have to check this out.  And then make one for me, please.

For an estimated $100 – $150 you can make this via

This one from Dangerously Domestic Jen might even be more awesome than the original is.

February 11, 2011


Admit it, you love McDonald’s french fries. And if you have any sense, you prefer a nice, crispy fry over a limp, lifeless potato stick. This is the perfect recipe for delicious tasting AND crunchy french fries AT HOME, without a deep fryer.

Step 1:  Cut potatoes up!  Preferably into thin pieces, unless you want mushy potato wedges, which, hey, to each thier own – but not recommended.  Approx. 1 potato per person will be plenty.

Step 2:  Place potato slices into a pot, cover with water (just enough so they float).  Squeeze one whole lemon into the pot, and then throw the whole rind in with it!  Bring to a boil for 10 minutes or so, or until soft, but keeping their shape.

Step 3:  Drain potatoes, and set aside.  Bring 2″ or so of vegetable oil (or other) to an almost boil.  Carefully drop in some potato slices with a metal spoon, or spatula.  Let them fry for 7 – 10 minutes.  They will NOT turn brown, so don’t wait for them to.

Step 4:  Carefully remove fries with said spoon, and let cool.

Step 5:  Wait for oil to heat back up, and place fries back into oil for 1 – 2 minutes.  Fries will start to brown quickly.

Step 6:  Toss some salt and pepper on them while they’re still hot!

Step 7:  eat.


I tested this recipe last night and it was.. um perfect.

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February 9, 2011

Skirt update

Finally took some pictures of the skirt attempts.  I’m glad I started with the less-than-awesome fabrics, because there were many less-than-awesome skirts made.  Skirts and dresses and weird drapey numbers that doubled as IQ tests when dressing yourself.

I have to say, I am pretty pleased with the results of my self-lessons.  Now I can move on to something a little more fitted, maybe.  After all, I bought a dress form.  DOH!   Impulse buy.  Now I have no choice but to become a full fledged seamstress, because I’m so cheap.  I think I might do a ‘how-to’ of sorts in a few days, considering how many how-to’s I had to consult to get all of the bits of pieces of info I needed.  I can show you how to hem a circle skirt without feeling to the need to do violence to things!  YAY!

Now I just need it to be spring so I can actually wear them.