i am a fashion designer. gee
click here to maximize your minimalism!

click here

click here

click here

click here to view my favorites from the archives. gee




are you a fonts enthusiast? a typophile?
read more

find the beauty on your daily walk! take time to notice the details of your landscape.
read more

there is nothing like seeing a great handbag in action.
read more

plastics are our future. how can you resist plastic? it is so shiny and pleasing. I have a penchant for plastics.
read more

chronicling my quest for the one true
Greek Cup
read more

have you ever noticed the similarity between nyc fire call boxes and benevolent Kannon, goddess of mercy?
read more

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!
read more

who says there are no more 'new ideas' in art and design? the newness is in the juxtaposition.
read more

this is how I really get things done. with my little green co-worker/task-master.
read more

my clothing & accessories design
east-meets-west minimalism

my site

the look
dressy utilitarian

my concept
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

Luckymag.com Feature

in the blog press
midtown lunch
the girl who ate everything
queens eats
(into) the fray
funky finds
style document
gowanus lounge
far too cute
ethereal bliss
couture in the city
independent luxe
decor 8
funky finds
urban socialite
lady licorice
high fashion girl

more press...

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

particular loves
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 interest
Domino, Elle Decor (British), ARTnews, Art in America, Wallpaper

favorite heel style
the wedge, but a sleek modern interpretation

second favorite
the stiletto

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.





a twist on pasta & veggies

The Italian Flag, in veggies! Yes I am corny like that.
[L-R] Roasted cherry tomatoes, chickpeas, Brussel sprout leaves

The New Year always inspires me to breathe new life into my cooking habits. And I've been cooking up a storm lately, thanks to the Internet with blogs like Vegan & Demanding, What the Hell Does a Vegan Eat Anyway? (excuse the title here Mom, I didn't make it up) and the like. I think this idea for Kamut Pasta with Roasted Brussel Sprout Leaves & Portobello Mushrooms more came from a pizza we had at Motorino just before Christmas, and a realization that I should be buying more fancy mushrooms.

So here's what you need
(modify it any which way you like)

1 box Brussel Sprouts,
1 box Cherry Tomatoes
1 can Chick Peas
1 Portobello Mushroom
Kamut Spirals
Sundried Tomatoes (about 10)
Balsamic Vinegar
Extra Virgin Olive Oil
A Pepper Mill

Fundamental Order of Operations

Cut the bottom end off each Brussel Sprout, then slice in half vertically. Peal. You want to get a lot of leaf here, because the roasted leaves taste yummy and carmelized. Mmmm. Do not discard the little bulb that is leftover. Roast it! Marinate in balsamic, olive oil and black pepper.

Put Brussel Sprout leaves, plain chickpeas, and plain cherry tomatoes on a pizza pan and roast in the oven at 400 degrees. Until done. 20 minutes? Less? I didn't time it.

Slice Portobello mushroom. Marinate in balsamic, olive oil and black pepper. Roast!

Boil the pasta water. Throw in the sundried tomatoes for 5 minutes. Scoop out and drain. Then add pasta. Boil, drain, you know how to do this.

Make a simple sundried tomato sauce in the food processor by adding a little water. Stir into pasta when hot. Add all the roasted veggies when hot. Serve! (If you need to reheat, put it all in a pot and stir until hot. Then serve!)

Kamut Pasta with Roasted Brussel Sprout Leaves & Portobello Mushrooms

It was delicious.




Post a Comment

Links to this post:

Create a Link

<< Home