THE LOVELY CRAZY
The radishes in my garden have gone from these tiny little wisps of green to a freaking jungle of greens with bright red bulbs bursting through the dirt. Ah, radishes., those little red balls of zesty crisp goodness that grow like crazy in the garden. They are no fuss, no joke, toss them seeds into the grown and bam, you get you some radishes. No matter how crappy of a gardener you might think you are, I bet you could grow you some radishes no problem.%u00a0
And with those radishes comes a butt load of greens, the greens that everyone seems to just toss away which is crazy because the greens are so good. They are tender and zippy and make for great eating. I usually just toss them into salads or whatever but I guess I went a little overboard with the planting of the radishes and I have so so so many radishes all ready to be pulled now with so so so many greens that need to be eaten. So pesto. Fresh early summer, tangy and bright green goodness. It is super tasty and great. Definitely anew favorite and a great way to use up your radish greens.%u00a0
The stuff. Lemon, olive oil, garlic, walnuts, salt and pepper and a bunch of radish greens.
Pretty freaking simple here. Stick garlic, and walnuts into the bottom of the blender and give that a pulse or two.%u00a0 (I would have used my food processor but the new blade has yet to arrive). Add in all the greens, the juice of lemons, sprinkle with salt and pepper. Turn on low and stream in a oil. You might need to push down greens to get them into the blenders vortex.
And once it’s all blended you have pesto.
Pour it into a jar and it’s ready to go.
Eat it any way you eat your pesto.
Enjoy
-C
Makes about 2 cups
- 4ish cups radish greens (I used the greens from about 10 radishes)
- 1-2 lemons
- 3/4 cup toasted walnuts
- 4 cloves garlic
- about 1/2 cup olive oil
- salt and pepper
Stick walnuts, garlic and the juice of the lemons into a food processor or blender. Give it a pulse or two. Add in a pinch of salt ans pepper then the greens. Turn on blender and stream in olive oil. You might need to stop a few times to push the greens down. Blend until combines. Taste and season with more salt and pepper to taste.
Pour finishes pesto into a jar. Eat with pasta, use as dip, smear on toast, dollop in soup. Eat it however you like.
Lasts for a week or two in fridge and freezes really well .
Are you sizzling? Is that pool of water next to you , in fact, your own sweat?
Yeah, I feel you…..stupid heat wave.%u00a0
During these long extended periods of heat and humidity, my body starts%u00a0to revolt. I get bitchy, by skin get itchy, my head goes foggy, my stomach starts to refuse food. and I generally just feel like crap. I love the summer, but I am not,%u00a0%u00a0by any means, %u00a0a hot,%u00a0high humidity person.
So during%u00a0this nasty bout%u00a0of heat, I do what I can to find comfort. And one of my comforts is%u00a0watermelon. I am pretty sure that watermelon is a magical fruit. A giant green oblong ball that when cracked open is the brightest, sweetest bright pink fruit.. I mean, thats pretty f ing magical.%u00a0It can make anything better, and is%u00a0one of the few things that I want to eat when its a million degrees outside without barfing.
Watermelon is my official heatwave food. Watermelon all day long%u00a0(Is it bad that I could literally eat an entire watermelon all to my face, in one sitting? )%u00a0And because I am me, I like to spice it up a bit and slather a big glob of basil pesto to the melon%u2026. and that makes me happy. Plus it%u00a0makes the fact that I am eating nothing but melon seem a little more substantial.
%u00a0%u00a0%u00a0Do you have a heatwave food? If not, try this%u2026.It will be your food.
The stuff. A big hunk of watermelon, basil, a lemon, olive oil and salt.
Stick the basil, the juice of the lemon, and a pinch of salt into a blender. Turn on and blend, adding just a tad bit of olive oil until a nice green pesto is made.%u00a0
Prepare your melon. Remove rinds if you want and%u00a0save for later.. (seriously, we can make gazpacho with it) and cut into inch thick chunks.
And now if your feeling it, stick a skillet on the stove and preheat on medium high. Once heated, place watermelon chunks%u00a0on hot skillet and sear%u00a0each side for about 3-5%u00a0minutes per side.
If you want to go fresh, just skip searing it. Me, I do a bowl of both.%u00a0
And now slather the melon with the pesto%u00a0
And go to town
Stay cool my friends!
-C
- Watermelon
- a bunch of basil
- a lemon
- salt
- olive oil
Place basil, a pinch of salt and the juice of the lemon into a blender. Turn on and blend, adding in a drizzle of olive oil until pesto forms.%u00a0
Preheat a lightly oiled skillet (or a grill) on medium high heat. Take your watermelon and remove rinds (save for later) and cut into inch chunks.* When heated, add the watermelon. LEt each side sear for 3-5 minutes, or until caramelized. Tarnsfrer to a bowl.
*Note. The seared melon is fantastic cooked then cooled. Also, I know some people blot out the juice before grilling, but I think that is a waste and I find unnecessary, but if you don’t want a juicy piece of cooke melon, by all means, blot out the juice..%u00a0
Or if you don’t want to cook it, don’t
And lastly,%u00a0%u00a0toss in a big giant scoop of pesto%u00a0
Now eat%u2026 eat eat eat.%u00a0
Peas scream spring to me. The bright green color with that nice bright fresh taste%u2026.. kind of like a fresh spring day. Ah spring, so lovely, so nice, so hasn’t made its way here yet. So I guess I am left to eat my spring.%u00a0And what better way to highlight those lovely spring tastes? A fantastic pesto my friends, and it can be made lickidy split.
Pesto is one of those things that I am constantly making, and not just the kind most people think of with basil and nuts, I pesto everything..peppers, greens, carrots, squash. %u00a0And yea, I used this post to make a pesto pasta dish, but pesto has so many other fantastic uses. Like as a sandwich or wrap spread or a dip for veggies and crackers. I have used it as a soup base, a pizza sauce, on roasted potatoes and marinated tofu with pestos. It can also be thinned down and used as a salad dressing. See, so many uses.%u00a0
And this pea pesto is no exception. It has such a great light, almost fruity, super bright taste. I mean, it’s peas so it taste just like peas but somehow even better. It really works in my mouth. I could eat a bowl of this stuff and be happy.%u00a0
Whatever you plan on using it for, make the pesto. You will be thanking me later.%u00a0
Pesto Stuff. We got the peas, garlic, lemon, oil, cheese if you please, and salt. %u00a0
Take a handful of peas and set aside for later. Juice the lemon and take that and the rest of the stuff and stick in%u00a0a food processor and puree until smooth.%u00a0
Oh my, so green, so good. %u00a0I first made it without cheese and %u00a0scooped a little out for me. It was perfect. Like the most brilliant bright pea flavor ever. It made me happy. After I added in the cheese, the mister said it tasted even better%u2026. so cheese or not, it’s going to be good!
The%u00a0pesto is made, and it only took about 2 seconds, now boil up the pasta. %u00a0If you were a thinker, you could start the pasta and make the pesto while its boiling. (I wasn’t being a thinker) I used bow ties cause they are super cute, but use whatever pasta you’re feeling. Shells or the ones that look like little brains would be good options.
Once the pasta is cooked, strain, reserving about 1/4 cup of the water. Add that bit of water back to the pot, add in the pesto, give a stir and dump pasta back into the pot. Toss in a handful of peas, maybe sprinkle some cheese and give it a good crack of some pepper.
Into a bowl and served with a fork to eat it with. %u00a0A super green fresh springy meal of happiness. And all under 15 minutes in the kitchen.
Oh you want to thank me for this…
Hey, not a problem%u2026.not a problem at all.
-C
Spring Pea Pesto and Bow Ties
Makes enough pesto to coat a pound of cooked pasta and have some left over for sandwiches or to spread on crackers.
- 1 lb. fresh or frozen peas (thawed if frozen)
- 1 lemon
- 4-5 cloves garlic
- 2 ish tablespoons of olive oil
- 1/4 cup parmesan, really or vegan (optional)
- salt
- 1 lb (an average box) of bow tie pasta (use any whole wheat, vegan, gluten free variety)
Place peas, (remove a handful and set aside to toss into the pasta) garlic, the juice of the lemon, olive oil and the parmesan (if you are using) into a food processor. Blend until smooth. Taste and salt as needed.
Pasta%u2026 Boil per instructions on box. Strain pastas but save about a 1/4 cup of starchy water. Toss pasta, starchy water and pesto together, adding in the handful or more of the whole peas. Sprinkle with more parmesan and or cracked pepper ,if wanted, and serve in big bowls.%u00a0
Use a fork. Eat, smile and be happy.%u00a0
HOORAY FOR SPRING!!!!!!!
Yesterday The mister and I went for a walk, a long walk. I was wearing a sweater, a light jacket and I %u00a0left the mittens and hat at home. There was sunshine, huge puddles and mud. Birds were chirping. It was amazing.
After our nice long walk, we got home and I needed to start dinner. It was a little later than I usually so I wanted fast and easy %u00a0I usually always have pesto in my fridge (I had to make some, but it only takes 5 minutes)%u00a0because when it’s in there, I can whip up a big awesome meal in the time it takes to boil some pasta or quinoa or smear on toast or toss with potatoes. It really can be used on everything and can be made out of just about anything. Kale and walnuts are just one of so many fantastic combos. And frozen ravioli is always in the freezer too. I %u00a0used just plain cheese, but use whatever kind you like.
Together, pesto and ravioli, well that’s a quick, easy, and tasty meal, perfect for a spring evening, %u00a0And yea, there will be left over pesto from this recipe%u2026 just stick it in the fridge or freezer%u2026.you will be glad you have it.
%u00a0 %u00a0%u00a0
%u00a0 %u00a0Pesto stuff. Kale, walnuts, parmesan cheese(nutritional yeast to keep it vegan), garlic, lemon, olive oil, and salt and pepper.
A few little pre steps before the blending.. Toast the walnuts. Just toss onto a dry skillet and stick on medium heat for about 5 minutes or until they start to become n%u00e9e and fragrant. Remove from skillet and add in a bit of water. Add in chopped or ripped kale and cover to let the kale tenderize, but only for about 2 minutes. (you want the kale to still be crispy and fresh tasting) %u00a0Drain water and add kale, garlic, toasted walnuts, cheese %u00a0and the juice of the lemon into a food processor. Turn on and slowly add in olive oil until you get to a nice paste, adding more oil to get to your desired consistency. Oh and don’t forget to salt and pepper to taste!
%u00a0
Straight up frozen ravioli goes onto an oiled baking sheet.(make sure that non are overlapping) Place into an oven at 400 degrees for about 15-18 minutes, flipping after 10. If you want to add mushroom and a few more walnuts, just toss them onto the ravioli when you are flipping over the ravioli.%u00a0
When the ravioli is nice and brown and crispy, remove from oven and dump the ravioli and the mushrooms into a bowl. Add a big old scoop of the freshly made pesto and toss around.%u00a0
Look at this%u2026 fresh, crunchy, light and happy. Kinda like a spring day.
I am the best lady, making the mister a pretty yummy dinner.%u00a0
Have a great Tuesday!
-C
Kale Pesto and Baked Ravioli
- 4-5 cups chopped Kale
- 1/2 cup Parmesan Cheese ( Nutritional Yeast %u00a0to make it vegan)
- 1/2 cup Walnuts
- 1/4-1/2 cup Olive Oil
- 4-5 Cloves Garlic
- 1 Lemon
- Salt and Pepper
- 1 bag of frozen ravioli(use vegan or gluten-free if you want)
- 3-4 mushrooms
Note..There will be plenty of left over pesto%u2026 Just fridge or freeze it
Place walnuts in a skillet and toast on medium heat for about 3-5 minutes or until the nuts become fragrant. In the same skillet, add enough water %u00a0to cover bottom and add in all the kale. Place a lid on it and let kale wilt on medium heat for about a minutes or 2, Take off heat. Add walnuts. garlic, cheese, salt and pepper, and juice of lemon to a food processor. Blend. Now add in the kale and blend, slowly adding olive oil until a thick paste forms. You can add as much oil as you want to make it as thick or thin as you like.
Preheat oven to 400
Place frozen ravioli on an oiled baking sheet, making sure none are overlapping. Place into oven for about 15-18 minutes, removing after 8 minutes to flip. When you take the ravioli out to flip, slice up the mushrooms and grab a few more walnuts and toss onto baking sheet with the ravioli. %u00a0When the ravioli’s%u00a0are nicely browned and toasty, remove (mushrooms and walnuts too) and place into bowl. Add a big scoop of pesto and toss to mix.
Serve and eat.. fork is optional.
Note..Add a thin layer to the top of any left over pesto to keep it fresh and from turning black%u00a0
%u00a0It’s Friday!!! And what does that mean? Pizza Pizza!!!!But not just Fridays%u2026pizza happens more times then not in our house%u2026It’s the misters favorite food and for real, he could eat it everyday, all day.%u2026He is kind of made of the stuff. As for me, well I don’t mind making it for him because it’s easy. And because I am making it, it doesn’t have 8 million calories, 9 million grams of fat and have 10 million milligrams of sodium like takeout of frozen. %u00a0My pizzas are for the most part pretty freaking heathy. It really depends on how its topped. Like take this one.. Homemade pesto, good quaility cheese, (you can use vegan or low fat)%u00a0chickpeas and tomatoes. Not to shabby. And really, it isn’t any more complicated then calling the take-out place or unwrapping the frozen plastic disk from the box. All you need is some good dough (I guess you could use store bought) and some good quality toppings%u2026 and you’re there%u2026Pizza in your face.
For this pizza I used the skillet cooking method. This crust is one of %u00a0the misters favorites. It is a basic pizza dough but cooked on the stove in a skillet. It’s almost like a pita bread, but not. And I like to make it this way because its really fast (once the dough is made) and I can even make up a few crusts to have on hand for later.
Fast, healthy, and tasty%u2026..Why not eat pizza every day?%u00a0
Not too many ingredients here. 3 cups of all purpose flour or 2 cups all purpose and 1 cup white whole wheat. A teaspoon salt, a teaspoon honey (use sugar if vegan), yeast and warm water%u2026%u00a0
Start with the dough. %u00a0Add honey or sugar to yeast and warm water and let sit to active, which should take about 5 minutes.
%u00a0Mix together the salt and flour(s) and add the foamy yeast mixture. Mix until it all comes together and dump out onto a floured surface. (if the dough seems to dry add a splash of water..if way to wet, add a little flour) Give the dough a good 2-3 minute knead session, adding flour as needed to keep the dough from sticking. Form a nice ball, place back into bowl and drizzle with oil. Cover bowl with a towel and stick in warm place to rise for about an hour or until it has doubled in size.
When dough has doubled, dump back onto a floured surface and divide into 4 equal sized balls (or as many balls at whatever size you want)
Now you have a few choices here. You can either cook up all the dough now if you need it, or freeze dough balls for future use. If you think you are going to make pizza again within the next few days, it can be refrigerated, or you could also blind bake the dough and freeze or fridragerate that and have pre baked crusts all ready to go. So many options%u2026 just do whatever works for you.%u00a0
To make the dough in a skillet, oil the bottom of a 15 inch skillet, turn burner on to high and let preheat until the oil is sizzling. Roll dough out to roughly the size of the skillet and when it has preheated, place dough on in there and let cook for about 3-5 minutes, or until the dough starts to bubble and the bottom has started to brown. Turn burner down to medium and flip. Cook this side for another 3-5 minutes.
If you want oven crust, just roll out and place on a baking sheet and bake with topping on at 475 degrees for about 20 minutes
Now the crust is ready for the toppings!!
Preheat the oven to 450 degrees.%u00a0
Smear the pesto (for this pie, I used the last of my homemade pesto from last summer%u2026sad face) Mince garlic and distribute evenly on top of that. Then do the cheese, followed by the tomato slices and chick peas. Sprinkle with a bit of salt, cracked pepper and some parmesan cheese.%u00a0
Stick into oven for 10 or so minutes or until the chesse is nice and bubbly and the crust os crispy and brown.
And that is pizza. A super duper, yummy, healthy, not too fatty or overly salty%u2026 %u00a0can be eaten breakfast lunch or dinner time, pretty, satisfying, pizza. %u00a0
Make it for yourself, for you lover, for a friend. Make it in the shape of a heart or an elephant. Give you kid(s) a ball of dough and have them make their own%u2026 I know%u2026 such a good idea.%u00a0
Everyday, all day.. Happy Friday and Happy Pizza
Stay warm!
-C
For the dough ..Makes about four 10 inch pizza doughs or three 12 -14 inch doughs. This is also the same recipe I use for all of my pizzas (skillet and oven)
- 3 cups of all purpose flour or %u00a02 cups all purpose and 1 cup white whole wheat
- 2 1/4 teaspoons of yeast or 1 packet
- 1 teaspoon of honey or sugar
- 1 teaspoon salt
- 1 1/2 cups warm water
The Pizza Toppings (for a 15 inch crust..adjust amounts to your need or liking)
- 1/4 cup of pesto
- 1 large %u00a0roma tomato thinly sliced
- a few cloves of garlic minced
- 1/1 cup of prepare chick peas.. rinsed and drained
- 1/2- 3/4 cup of cheddar cheese (or any kind you like..use vegan cheese if you want too)
- salt, pepper, and parmeasan (optional) to sprinkle on top
To start, place honey, yeast and water into a jar or bowl and let sit to active until mixture starts to foam. Mix together flour and salt into a large bowl and add in yeast mixture. Stir until combined and dump onto a well floured surface. Knead dough for a a few minutes and form into a ball. Place back into bowl, drizzle with oil and top with a towel. Place somewhere warm to rise for an hour, or until dough has doubled in size.
When dough is done rising, dump back onto floured surface and divide into 4-8 equal sized balls.( 4 balls make %u00a015 inch pizza%u2026 8 balls are good for individual size pizzas) Place whatever dough you are not going to use into a closable plastic bag and either stick in fridge(if using within a few days) or freeze for future use.
Place skillet on high heat on stove and drizzle with oil. Also, preheat oven to 450 degrees. Roll out you dough and when the skillet is has gotten really hot, place dough right on in. Let cook for about 3-5 minutes or unit the cough has started to form bubbles and the bottom has started to brown. Turn heat down to low and cook other side for another 3-5 minutes or until browned.%u00a0
Now pizzafy it.. Add on the toppings. Smear with pesto, add minced garlic, then evenly sprinkle cheese. Top with the chick peas and the sliced tomatoes. A sprinkle of salt and pepper and a dusting of grated parmesan%u2026%u2026Right into the oven for about 10 minutes to melt it all together%u2026..
Pizza Pizza!!!
One of the best things about winter is that I can have something in the oven at any time and not worry about how hot the house is going to get. %u00a0I get to spend my free time (or my in between free minutes) baking up all the thing that I would not dare bake in the summer. (lots of bread and cakes) Yeah,%u00a0I might complain a little about how cold it is outside (to my defense, -20 is kind of a bitch) but then I think of the super hot humid days that come during the summer and cringe. %u00a0At least when its cold out I am able to get warm, (que oven) %u00a0but when its super hot and humid, I just turn into something that border lines a wet towel and the rabbit animal%u2026 Not so pleasant. %u00a0 I much prefer cooler weather. So no big surprise%u2026.I made bread.. or focaccia to be exact. And now you should too because first off, you want to eat it, and secondly, you can probably whip this up faster then it would take to get all of you winter warmies on and leave the house. Don’t leave, just turn the oven on.%u00a0 
The stuff, which isn’t a whole lot%u2026 Flour and salt. %u00a0A mixture of honey, water, and yeast. And olive oil. Its pretty much my pizza dough recipe, tweaked with the addition of oil, less flour and no kneading.%u00a0 
Mix together the wet and dry%u2026I used my nifty dough whisk, but a wooden spoon or even your hand works. Mix mix mix. The dough should %u00a0be really slack and sticky. %u00a0And guess what.. no need to knead! Just make sure the dough is uniformly incorporated%u2026hehe.. uniformly incorporated%u2026 sounds weird.%u00a0 
%u00a0 %u00a0 %u00a0 %u00a0
Drizzle the dough (don’t worry about making it into a ball, a blob is good) with a little oil and place in a nice warm place topped with a towel to rise for about an hour or until dough has doubled in size. Once is has fully risen, drizzle 2 tablespoons oil in two 9 inch cake pans. %u00a0Divide dough in half, and kind of smoosh dough into pans. Cover and let rise for another 20 minutes or so. 
When dough has finished its second rise, drizzle each %u00a0with another tablespoon of oil and with your fingers, fill out the pan and indent the dough, kind of like%u00a0playing a piano or tickling a puppy(?)%u2026.Then layer your toppings (if you want any) %u00a0Start with any herbs, then the veggies. Then last, any cheese you got. I used thyme, cracked black pepper, tomato, onion, topped with parmesan cheese. And the other one is just plain old salt.%u00a0 
Pulled from the oven when nice and golden brown..set on a wire rack to cool for a few minute and removed from the pans. 
The mister was practically salivating waiting for a slice%u2026 and he was so not disappointed. Crispy outside with soft airy insides%u2026 Everything a perfect focaccia should be. The one with the toppings was the favorite for the first night, but for a peanut butter and cheese panini for lunch the next day%u2026plain is the way to go.. My suggestion, do what I did, jazz one up and leave one plain. And then make more if you need too because the forecast call for another week of below zero!!! Oh the things that I’ll get to make! (me being positive) Stay warm! -C
THE LOVELY CRAZY
August 19, 2019 by maximios • Blog
It is June. Already. That was fast.
The week started off great. We spent Sunday in Belvedere with family. The weather was perfect. There were barely any life sucking mosquitoes. Not to sunny, no rain. We just hung out, ate food, walked to the water falls, and basked in the glories of the world. Not to mention Judah invented a watch cookie, Shannon read my telepathically read my mind and picked me up the heart shaped baking tins that I was thinking about at a garage sale, and Sophia. She ate all my broccoli. All the littles played without fighting. All the adults talked without fighting. It was really nice.
And then we came home and by Monday afternoon, the shit starting to hit the fan. First off, it was the week before the June first rental turnovers. Always a hectic week. Always a lot of running around. It has been especially crazy for the mr this year because he was dealing with not only our tenant turn over, but a bunch of other apartments for other landlords. Painting, getting rid of garbage, fixing broken things. That in itself was not the issue. The issue was Monday afternoon, after the mr had been working all day, pulled into one of our driveways with the car to grab some paint, got back into the car, and the key wouldn’t turn. And the wheel wouldn’t turn. The car was stuck. Our newish (3 1/2 year old) car. The mr spent more then an hour trying to turn the key. I sent more then an hour on the internet trying to figure out what the heck was wrong. In the end, the car was just left for the night, the mr hitched a ride, and we ended up getting the car towed to the garage. (Note that this is the second tow in within a week.) After getting off the phone with the mechanic the next day, we were told it was going to be a few days before they can even look at it because they were so busy. We were feeling pretty screwed. Luckily for us, my mom is awesome and lent us her truck which if she didn’t , well we would be stuck with the rental car that I rented one afternoon, drove home, had a massive anxiety attack about crashing (we are having bad car juju right now), turned around and returned. I just had a bad feeling about it. So yeah, I rented a car, for about an hour. They laughed at me. I laughed at me too. Then cried a little. HAHA.
By Thursday the shop was able to look at the car. After the mechanic took a look at the car, he told us the master cylinder was stripped and needed to be replace. Or better yet needs to be. Almost a week later. The car is still there. They had to order the part and it won’t be in until Tuesday. Yup. Just a week ago we were sitting pretty with a car and a sweet ass van and now, no cars. Oh, and the lawn mowers stopped working mid mowing. We think its the gas line or something.
Anyway. The week, hectic but not all bad. I found a bike on craigslist that I am going to fix up and call my new bike for a while (I am done bike shopping for the time being). Barb came over for a lunch and a walk one day. I made rainbows and popsicles another afternoon. Working at the studio was calm. That was nice. And the weather. I can’t complain about that at the least bit.
Then yesterday. June first. Tenant moving day. It was cray cray. New tenants moving in and out usually isn’t a big deal because most of the time our tenants are great and leave without issue. But yesterday the mr stopped over to check on all the apartments and found one in pretty awful condition. Long story short, we spent the day scrubbing filth and paint and hair (so fucking gross) off every surface then repainting the apartment while the new tenants were moving in. We did manage to have a little lunch picnic in th park with Miley and I took her on her first ever bike ride across town. That was good, but then it was back to the crazy apartment. Then we came home, ate dinner, cleaned our house, then passed the f out.
Today is going to be good. Why? I don’t know yet, but we need it to be. I am not looking for anything spectacular, maybe just to find a few new good books at the library. Maybe go the day without getting 100 mosquito bites. Or maybe even just be able to take a nap. Just a mellow day. Wish us luck.
Stuff I looked at and read about on the internet this week.
–There Is Too Much Stuff. I couldn’t agree more and I hate it. Too much stuff makes me so anxious. And maybe a little angry. The piles of shit just keep getting bigger. AAGGHHH!!!!
-As a person who makes a lot of mugs with handles, this is very important. I have kept myself up all night on many occasions just thinking about mug handles. Shape, feel, visual ascetics. So much goes into a well made mug handle. But it is worth it and when you have a good one, you know.. Let’s Talk About Mug Handles
–Why You Should Use a Wooden Spoon to Taste Your Food. What about a wooden fork, would that work too?
-Bad making bad worse. How pesticides can actually increase mosquito numbers
-Simple and clean… My kinda place. A HOLIDAY HOME IN PORTUGAL.
–Would you leave your life behind for a house you saw on Instagram? These people did. I love the instagram account CHEAP OLD HOUSE. And yes, I have definitely imagined buying half of them because some of them really are amazing. Maybe one of these day. Drafty windows and crumbling foundations don’t scare me.
–Your Walls Need This Whimsical Magnetic Wallpaper. I don’t need it, but oh boy would it be cool.
-If Ikea is doing it, then it’s for real. Everyone is going vegan. HAHAHAHA. Ikea’s Meatballs Will Officially Go Vegan This Fall
-As avid outdoors people, we really make evey effort to leave the outdoors exactly (if not better) as we found it. How to leave the great outdoors exactly how you found it. How pissed would you be if someone cam into your place and trashed it and moved things and picked at you?
-I eat beets eveyr single day and my pee has never turned pink but I know everyone I feed beets to pees pink. Hum? Why Do Beets Make Your Pee Turn Pink?
And pictures from the week