FINALLY busting through my google reader unread items. here are a select few ‘starred’ items.
1. everyday chocolate cake, from smitten kitchen.
2. vanport outfitters from cool hunting.
3. singapore papercut map, from paper crave.
4. DIY mason jar chandelier kara pasley designs, from apartment therapy san francisco.
5. behind the bar: dia and patrick’s sardinian blood orange mojito, from design*sponge.
i heart stone fruit season. i splurged on a mixed bag of peaches, plums and nectarines this morning at the noe farmer’s market. throw in a few other tasty staples and i had a rather lovely summer salad: chopped mixed greens, plums, blueberries, cherry tomatoes, carrots, and almonds in RS’s homemade balsamic dressing.
while up in marin yesterday, i popped by the book passage and said hi to EP, who serendipitously had an envelope full of old family photos. i spent the rest of the afternoon pouring over them. i love, love, love these little morsels of family history.
i just discovered a radical site called potholes in my blog, where i found this video of aloe blacc + the grand scheme doing a cover of billie jean. it’s fantastic. enjoy.
in honor of the summer solstice, i made gazpacho. crisp, refreshing, and perfect for the longest day of the year. no surprises in the recipe: 4 cups of tomato juice, 2 cups diced tomatoes, one cucumber, one red onion, 2 green onions, one green bell pepper, one clove of garlic, fresh cilantro, hot sauce, red wine vinegar, salt and pepper. garnish with avocado and more cilantro. enjoy!
these are always a treat. nothing like a warm chocolate chip cookie to welcome you home.
1 cup butter
3/4 cup packed brown sugar
1/2 cup granulated sugar
2 tsp. vanilla
1 egg
2 1/4 cup flour
1/2 tsp. salt
1 tsp. baking soda
2 cups chocolate chips
(add walnuts or pecans if you’d like)
preheat the oven to 375°f. in a small mixing bowl, stir together flour, baking soda, and salt. set aside. in a large mixing bowl, cream butter and sugar together until light and fluffy. add vanilla and egg. beat well. add dry ingredients to the creamed mixture. mix well. add chocolate chips and nuts. mix well. roll a heaping tablespoon of dough into a ball. bake for 10-15 minutes or until just lightly browned.
now, my mom’s secret? she rolls the dough into balls and places them in a ziplock bag to store in the freezer. so you ALWAYS have fresh baked cookies. just take out as many as you’d like. dangerously delish.
i’m in idaho for the week, just in time for some lovely spring weather (read: snow). sans camera this trip, though the iphone is sufficing. here’s the big bald one, all lit up amidst the clouds.
due to popular demand, here’s a pic of my (sort of) new glasses. they are allyn scura and i love them.
