Tuesday, May 27, 2014
Monday, May 26, 2014
Sunday, May 25, 2014
Just a sneak peak of our lovely brunch we shared with our beloved family. You can see the squash medallions dish in the photo and the whole menu we prepared (by the way the squash is from our vegetable garden). All our organic and fresh ingredients were either from our vegetable and herb garden or Santa Monica farmers marker. We baked our bread and made a very yummy chocolate ice-cream. It was delicious.
Tuesday, May 20, 2014
these scarfs. I decided to make a quilt out of all the samples I made. These are the strips of fabric after I trimmed all the excess of my design. I hope to show you the new quilt soon.
Monday, May 19, 2014
Remember this salad? here is what I do with the beet greens. Ingredients: 1 yellow onion, chopped • Beet greens from 2-3 medium beets, stems removed • 1 can of chickpeas • Olive oil • Salt. Instructions: 1. Sauté the chopped onion in olive oil until soft. 2. Pour all the liquid from the can and transfer the chickpeas to a container. Wash the chickpeas with running water until there is no foam and the water are clear. Drain the chickpeas and put aside. 3. Cut the beet greens to 1/4" pieces (I roll a few of the greens together and then cut them). Add the greens to the pan and cook until they are wilted and tender. 4. Add the drained chickpeas and cook for a minute or two. Add salt to taste. Serve immediately. Enjoy.
Sunday, May 18, 2014
French General over the weekend, it was great. We made the indigo vats first and then dyed our folded/stitched fabrics. I'm so happy to find a place in LA with all these amazing workshops.
Friday, May 16, 2014
The work of Raw Color reflects a sophisticated treatment of material and color by mixing the fields of graphic design and photography. This is embodied through research and experiments, building their visual language. More here.
Wednesday, May 14, 2014
Monday, May 12, 2014
this recipe but made a few changes. Ingredients: 2 medium peeled beets • 2 medium peeled fuji apples • handful of dried cranberries, chopped • handful of parsley, chopped • juice from 1.5 lemons • 3 tsp honey • 3 tbs olive oil • salt. Instructions: 1. slice the peeled beets and apples and cut into sticks. You can use a food processor. 2. Add the cranberries and parsley to the beets and apples. 3. Add the lemons juice, honey, olive oil and salt. Mix gently and let it sit for a few minutes. You can add almonds or walnuts if you like. Enjoy.
Sunday, May 11, 2014
Saturday, May 10, 2014
Xiem Ceramic Art Fair in Pasadena today and my dear friend gifted me with these wonderful bowls. Thank you so much Limor, I love each and every one.
Wednesday, May 7, 2014
Monday, May 5, 2014
I went yesterday to a great design show in downtown LA called UniqueLA. UNIQUE is the destination for all things Made in America both in-person at UNIQUE LA/NYC/SF shopping events and on their site. Launched in December of 2008, the independent design show UNIQUE LA was created by community leader and designer Sonja Rasula as a way to bring local-made design and art to the masses while helping to grow and support the US economy and small businesses. Find out more here.