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.
doesn't this look tasty?
We bought some polenta made from two varieties of heirloom corn at the farmer's market in Greenpoint last weekend. And tonight's the night to attempt to cook it. I am pretty excited!
Some recipes I am considering from Epicurious:Polenta with Green Beans, Mushrooms, Peas, and Leeks
- 3/4 pound green beans, trimmed
- 1 cup fresh shelled peas (12 to 14 ounces in pods)
- 4 cups whole milk
- 2 1/2 cups vegetable broth
- 1 3/4 cups polenta (coarse cornmeal)*
- 2 cups thinly sliced leeks (white and pale green parts only; about 2 medium)
- 1 1/2 cups dry white vermouth
- 1/4 cup (1/2 stick) chilled butter, cut into 1/2-inch cubes
- 3 tablespoons heavy whipping cream
- 3 tablespoons olive oil
- 1 pound assorted wild mushrooms (such as crimini, small portobello, and shiitake), stemmed, caps cut into wedges
- 3 large shallots, sliced (about 3/4 cup)
- 2 tablespoons chopped fresh Italian parsley, divided
- 2 teaspoons chopped fresh thyme
Blanch green beans 1 minute in boiling water. Add peas and cook until both beans and peas are crisp-tender, about 3 minutes. Transfer to bowl of ice water to cool. Drain. Cut beans on diagonal into 1-inch pieces. Set beans and peas aside.
Bring milk and broth to boil in large saucepan over high heat. Reduce heat to medium. Gradually whisk in polenta. Reduce heat to low. Cook until polenta is very thick, whisking almost constantly, about 10 minutes. Season with salt and pepper. Remove from heat; cover to keep warm.
Meanwhile, combine leeks and vermouth in medium saucepan. Boil over medium-high heat until reduced to 1/3 cup, 8 minutes. Remove from heat. Gradually whisk in butter, allowing each addition to melt before adding next. Add cream and whisk over very low heat to blend. Season with salt and pepper. Set aside.
Heat oil in large skillet over medium-high heat. Add mushrooms and sauté until almost tender, 5 minutes. Stir in shallots, 1 tablespoon parsley, and thyme. Sauté until mushrooms are very tender, about 5 minutes. Add beans and peas, tossing to coat.
Rewarm polenta and spoon into large shallow bowl. Top with green bean mixture and remaining 1 tablespoon parsley. Rewarm leeks over low heat, whisking constantly; spoon evenly over polenta.
or...Polenta and Vegetables with Roasted Red Pepper Sauce
- 1 cup uncooked instant polenta
- 2/3 cup grated Parmesan, divided
- 1/8–1/4 teaspoon cayenne pepper
- Vegetable oil cooking spray
- 2 cloves garlic, chopped
- 2 tablespoon chopped fresh thyme (or oregano) or 1 tablespoon dried
- cup fresh lemon juice
- 1 tablespoon olive oil
- 8 asparagus stalks, ends trimmed
- 8 scallions, trimmed
- 2 small Japanese or Italian eggplants, trimmed and halved
- 1 medium-large yellow squash (about pound), cut into 1/3-inch-thick slices
- 1 cup cherry tomatoes
- 1 jar (12 ounces) prepared roasted red peppers, drained
- 1/3 cup vegetable (or chicken) broth
- 1 large clove garlic, chopped
- 3 tablespoon chopped fresh chives, basil or parsley (plus extra for garnish)
- 1 tablespoon balsamic vinegar
Bring 3 cups water to a boil in a medium-sized heavy saucepan. Add polenta in a stream, whisking to combine. Reduce heat to medium-low and simmer, stirring frequently, until thick, 3 to 5 minutes. Whisk in 1/3 cup Parmesan and season with cayenne and salt. Coat a 9-inch pie plate with cooking spray. Transfer polenta to pie plate, smooth into an even layer and let cool 15 minutes. Heat broiler. Whisk garlic, thyme, lemon juice and oil in a bowl. Season with salt and pepper. Toss vegetables with dressing. Coat a baking sheet with cooking spray and arrange vegetables in 1 layer (or in 1 layer in a grill basket). Broil vegetables about 4 inches from heat until tender and slightly charred, 3 to 5 minutes on each side. Transfer to a platter. Combine all sauce ingredients in a blender or food processor and blend until smooth. Sprinkle polenta with remaining 1/3 cup Parmesan. Broil polenta in pie plate until golden brown, 2 to 3 minutes, then cut polenta into 8 triangles. Divide polenta among 4 plates. Top with vegetables, drizzle with sauce and sprinkle with chives. Serve any remaining sauce on the side.But what I'll probably do,
which I always do, is make some amalgamation of vegetarian polenta recipes from Epicurious
. The mushrooms for sure. Asparagus if I can get a nice bunch. Fresh tomatoes sauteed in the pan. A bit of fresh mozzarella. Some Reggiano Parmesan. Oh and some zucchini, cooked in a dry pan to get a good sear on it.
Labels: recipe help