Some experiments with bleach and denim. Not sure what exactly I’m going to end up doing with it, but I like where it’s going.
It may not sound super exciting, but this week our big accomplishment was that we finally finished painting our front porch. It’s been a long odyssey of stripping off carpet (ew), carpet glue, and old paint, and then repairing old, damaged wood. The painting itself was really the easy part. And now we can hopefully actually enjoy the porch while there’s still some summer left.
Some lava rocks and a sticker, our souvenirs from our trip to Crater Lake.
We’re lucky enough to have friends visiting Portland this weekend, so I made up a bouquet to make the house look extra special. The mums (or dahlias? I’m not sure) and roses are from the store, the rest was foraged from our yard.
I think I might have a houseplant addiction. This is my newest specimen, a variegated philodendron. Isn’t it pretty? On the left is my desert terrarium, which is doing pretty well these days.
This week I made my own sourdough starter and baked up a couple of loaves. I used this recipe.
Have a wonderful weekend!
This salad makes me think of that old Skittles motto, “Taste the rainbow.” Except instead of being made up entirely of sugar and artificial colors and flavors, this version is composed of fresh vegetables. I’m not gonna lie, I eat plenty of candy and junk food, but I try to balance it out by eating stuff like this. I’m hoping the math is something like: one bag of Skittles is canceled out by one giant rainbow salad, but I suspect that might be wishful thinking. Anyway, we all know that salad is good for you, but when it tastes this good, you might actually look forward to eating it.
Chopped Asian Fusian Salad
Adapted from here.
For the dressing:
1/3 cup grapeseed oil
3 cloves garlic, peeled
3 tablespoons low sodium soy sauce
2 tablespoons water
2 tablespoons rice vinegar
2 tablespoons honey
juice of 1/2 lime
1 tablespoon sesame oil
1 inch peeled fresh ginger
For the salad:
8 ounces frozen shelled edamame
3 cups mixed greens
2 large carrots
1/2 red bell pepper
1/2 yellow bell pepper
1/2 cup cilantro leaves
1 green onion
1/3 cup cashews
1/4 tsp chili powder
1/4 teaspoon chili garlic paste
Puree all the dressing ingredients in a food processor or blender until smooth. Transfer to a jar and rinse the food processor out for later use.
Cook the edamame by boiling it for 3-5 minutes in a pot of boiling water. Drain and allow it to cool. Meanwhile, slice up the kale, carrots, peppers, cilantro leaves, and green onions into thin strips or shreds, or shred them in the food processor.
Place the cooked edamame in the food processor and pulse 5 times to get a minced texture. Transfer to a bowl and repeat the same process for the cashews. Toss the grees, carrots, peppers, cilantro, green onions, edamame, and cashews together until well combined. Drizzle with the dressing, toss gently a few times, and serve immediately.
Lace is one of those embellishments that never really goes away. (Sometimes it takes a leave of absence, but then it comes back, refreshed and better than ever.) Although lace appliques have been around for hundreds of years, designers can still find fresh new ways to use them. This season there are some great examples of carefully placed lace embellishments. You can easily sew, glue, or bond lace to a finished garment for a luxurious touch even on something as simple as a t-shirt. Or go all out and add lace accents to a dress for a va-va-voom effect.
1. Nina Ricci top | 2. Betsey Johnson dress | 3. Diane von Furstenberg sweater 4. Valentino dress | 5. Alice + Olivia top
Does this faux fur look familiar? It’s the same stuff I used to make a throw pillow recently. Since I had leftovers I decided to make it into a fancy faux fur stool, complete with hairpin legs. It was way easier than I thought it would be, and now I have the perfect glamorous fluffy place to put my feet up. Although I may move it upstairs and sit on it while I put on my makeup. Gotta spread the fluff around between rooms.