click here to maximize your minimalism!
click here to view my favorites from the archives. gee
are you a fonts enthusiast? a typophile?
find the beauty on your daily walk! take time to notice the details of your landscape.
there is nothing like seeing a great handbag in action.
plastics are our future. how can you resist plastic? it is so shiny and pleasing. I have a penchant for plastics.
chronicling my quest for the one true
have you ever noticed the similarity between nyc fire call boxes and benevolent Kannon, goddess of mercy?
every design, fashion and art magazine I read lately features some important directional artist making big contributions to their genre. and where do they live? brooklyn!
who says there are no more 'new ideas' in art and design? the newness is in the juxtaposition.
this is how I really get things done. with my little green co-worker/task-master.
clothing & accessories design
useful, economical, modular pieces that can be mix-matched in numerous
ways (because why can't fashion be useful and lasting? I think
it can!) So I say Maximize your Minimalism!
Satin Karate Belt featured in Dec 06 Real Simple
Voted Best Designer 2006 Style Bakery
'On the Rise'
Daily Buss Feature
in the blog press
the girl who ate everything
(into) the fray
far too cute
couture in the city
high fashion girl
furniture (especially chairs from the 50s and 60s), uniforms, repeating patterns, menswear, Oscar Niemeyer,
traditional Japanese architecture, the Rimpa School and Ogata Korin's 8-Point Bridge, Matisse, bromeliads,
succulents and other waxy flora
bamboo, coral, moss, woodgrain, silhouettes & other cut-outs, plastic,
low-resolution images, the photo copier, off-registration prints, Max
Ernst's Lunar Asparagus, NYC fire call boxes that look like Kannon, Fauvist color sense, the Noguchi Museum,
pretty much all of Abstract Expressionism
magazines of current
Domino, Elle Decor (British), ARTnews, Art in America, Wallpaper
favorite heel style
the wedge, but a sleek modern interpretation
current shoe obsession
alas, the sneaker. (because I live in nyc and walk a ton!) but not too
sneakery of a sneaker. more of a sneaker disguised as a shoe, like a mary
jane style or a high-tech looking black one with a metallic accent. how
about Royal Elastics? I must go try some on. I really like the non-sneakeryness
of their styles.
cold vietnamese noodles
serve with extra crushed peanuts for garnishing individual servings
Did you try making the iced tea
last night? (Weird. I just took a sip of my iced coffee after I wrote that and it tasted gross. I thought it was iced tea...but that doesn't really have to do with this post.) It has been suddenly very hot here lately, and our air conditioner isn't installed yet (because do we really want to run it starting in May? No, not really.)
My idea for natural air conditioning is iced tea and cold noodles. Here is my recipe, which I never write down, never remember exactly how I make it from year to year, and thus always make it a little differently. Hopefully this doesn't ruin the spontaneity of this dish. Oh well, I don't have to reread it, right? Try this dish tonight. It is really great. The vinegar is cooling. And the peanuts and tofu are filling in just the right way. I have taken the liberty of photographing some of the ingredients so you can find them more quickly in the store.
rice noodle packets come in hot pink mesh, Chinese rice vinegaringredients
3 packets thinnest rice noodles
Chinese rice vinegar
hot chili sauce
sesame oil or canola oil
fresh ginger root
Sriracha hot chili sauce, fried tofu trianglesrecipe
- boil water in a pot, then turn heat off
- soak noodles in hot water, stir for 2 minutes or so until they become a bit maleable and opaque (not too soft! they will disintegrate)
- drain and set aside
- wok the ginger (cut into short thin strips), carrots (sliced into small discs), peapods (cut into smaller angled rectangles), tofu (cut into short thin strips) in a pan with oil. add a bit of water to steam them towards the end of cooking.
- make your sauce in the bowl you will serve in as follows: if you don't have a lime, use 4 parts vinegar (if you do, juice of one lime, 2 parts vinegar), 1 part soy sauce, 3 parts Sriracha. stir.**note, if you like fish sauce, you can add it too, but it is too salty for me.
- cut the scallion and mint into small pieces, add to sauce.
- in a separate bowl, mix noodles and wokked veggies together. cut the noodles with scissors to be 4 or 5 inches long. this will help the noodles and veggies integrate.
- 20 minutes before serving, combine the noodles, veggies and sauce. toss with crushed peanuts. refrigerate to cool a bit, optional. **note: the vinegar will continue to "cook" the noodles, making them too soft, so do not combine too far ahead of time.
Labels: food, recipe help