30 September 2010
orbiting
Ann Hartley's shop
After more than a handful of conversations, Ann and I settled on a plan for the gold hoop earrings I've been wanting for. . .ever. In the process, I learned a bit about the world of metalwork. This ring is one of my favorite things in her design collection. She knits, too.
(photo by hartleystudio)
After more than a handful of conversations, Ann and I settled on a plan for the gold hoop earrings I've been wanting for. . .ever. In the process, I learned a bit about the world of metalwork. This ring is one of my favorite things in her design collection. She knits, too.
(photo by hartleystudio)
23 September 2010
equinox
06 September 2010
snappy
apple apricot cake with Snap
about 8 dried apricots (mine were Turkish)
about 2 shots of Snap
A) Macerate the apricots in the Snap for a few hours or overnight.
B) Preheat the oven to 350. Grease and flour a 9" springform pan. Sift together the following:
1 1/2 cups all-purpose flour
1 1/2 cups whole wheat pastry flour
1/2 teaspoon salt
1 teaspoon baking powder
C) Whisk together the following in a second, bigger bowl:
1 cup safflower oil
3 large eggs
1 cup sugar
1/2 cup packed light or dark brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
1 teaspoon vanilla
D) Stir the dry mix into the wet mix. Add the fruit:
3 cooking apples (mine were Gala), cut, cored, and diced into 1/2" pieces
the macerated apricots quartered and their soaking liquid
E) Spoon the batter into the prepared pan and bake for about one and a quarter hours. Let the cake cool completely. Store it in an airtight container. It's even better in the days after it's made.
about 8 dried apricots (mine were Turkish)about 2 shots of Snap
A) Macerate the apricots in the Snap for a few hours or overnight.
B) Preheat the oven to 350. Grease and flour a 9" springform pan. Sift together the following:
1 1/2 cups all-purpose flour
1 1/2 cups whole wheat pastry flour
1/2 teaspoon salt
1 teaspoon baking powder
C) Whisk together the following in a second, bigger bowl:
1 cup safflower oil
3 large eggs
1 cup sugar
1/2 cup packed light or dark brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
1 teaspoon vanilla
D) Stir the dry mix into the wet mix. Add the fruit:
3 cooking apples (mine were Gala), cut, cored, and diced into 1/2" pieces
the macerated apricots quartered and their soaking liquid
E) Spoon the batter into the prepared pan and bake for about one and a quarter hours. Let the cake cool completely. Store it in an airtight container. It's even better in the days after it's made.
05 September 2010
chirpy
a planner cover
my new Moleskin academic-year calendar covered in a Galbraith and Paul print
my new Moleskin academic-year calendar covered in a Galbraith and Paul print
