white gold : green amethyst : white diamond
i was commissioned to make this engagement ring for a close friend of mine. i’m quite excited about it. congrats to you, carly and roxanne. i am so happy you found each other. love and a big hug to you both =)
this dish is quick and easy…and really yummy!!
angel hair pasta
sesame oil
soy sauce
agave nectar
fresh ginger, peeled and minced, about a 1″ piece
cayenne
s & p
this recipe is not an flexible and good to make in a pinch when you don’t have much time. i had this at my friends house and was craving it for days later so i just improvised what i remembered about the dish and made this up.
cook noodles in salted water.
drain water and splash with a generous amount of sesame oil to prevent noodles from sticking to each other.
add a few splashes of soy sauce (i probably use about a 1/4 cup) & agave nectar depending on how salty/sweet you like it.
add salt, pepper and cayenne to taste
stir well and eat up!!
also good with a handful of snap peas or tofu cubes.
new necklaces
chalcedony rosette….ripples of white and gray with real GEN-U-INE sparkle…the center is flashy!
and a vintage glass single pendant in hot red
i am in awe with the work of katie niewodoski. the pop of color among the nude, skin-like, color palette and the use of polymer clay and bead materials are made into something resembling systems in an underworld or within the human body. it would be a treat to see these pieces in person.
…old glass candy blue tile found in a heap while thrifting…
…glass freeform cabochon made from a pool of yellow ceramic glaze…
…tiny opal…
…icy lime glass with filigree detailing…
think this would fit nicely in my cupboard.
plate by lauren gallaspy. see more work here.
she current has a show at akar gallery.
tasty quick lunch…
mango & roasted sesame seeds
i like to roast sesame seeds and have them around the kitchen to throw at a salad, bowl of fruit or even a peanut butter sandwich for a little extra twist. those tiny little seeds, when smoked, pack a mighty punch.
commission piece: 14kt yellow gold with 2.5 mm black diamond
i must confess that typically i am not a fan of yellow gold or shiny metal and therefore never work with it….BuT my friend, katy was interested in a ring such as this and since she is one of my favorite people i thought i would give it a whirl!!! NOW, i must admit that after finishing this ring (AND for the first time giving yellow gold a chance) i am definitely inspired by it. the burnished shiny yellow surface accented with the black diamond….it feels so fancy and timeless!! i am unexpectedly loving it….i will be excited to work with this material again if the occasion presents itself. thanks for the inspiration katy. i hope you love it 
umm, did i say i just liked something shiny?? yellow gold???…someone please check my temperature!!
off to finish one more fancy ring in the studio today! happy sunday!!
i am floored & inspired by the breast to breast brooch by margaux lange. personally, the timing couldn’t be any more meaningful.
additionally every detail is lovely:
the classic shape
the putty color
the barbie doll breasts
the concept & homage
click here for complete details about the “breast to breast brooch” and the other work in the “celebrating 70″ show at facere gallery.
i am hopeful margaux will make the “strand of pearls” breast necklace as well =)
we made this when we had a handful of friends over a couple weeks ago. it was really yummy. we had madras curry to go along with it but this, to me, was the real highlight.
COCONUT SPINACH RICE
1 t ground cumin
2 t brown mustard seeds
1 t curry powder
1 t sea salt
1/2 t black pepper
pinch of cayenne
2 cups of basmati rice
1 can coconut milk
1 1/2 cups water or veg stock
1 (10oz) package frozen spinach, defrosted, cooked, drained & pressed
1 can of chickpeas
1 cup of cashews
-toast the cumin & mustard seeds in pot for 1 minute over medium-high heat, stir constantly. add curry powder, salt, pepper, cayenne, rice, coconut milk, and water (or veg stock) & bring to boil.
-cover pot, lower heat to simmer, and cook til liquid is absorbed, about 10 minutes. turn off heat and let rice sit for 5 minutes.
-add spinach, chickpeas & cashews and toss together.
we doubled the recipe…and made this in our rice maker vs. stove top directions above. really yummy. even better cold the next day! enjoy!!!
this recipe came from our new “30 minute vegan’s taste of the east” cookbook that my mom gave us =)