1. Veggie kabobs, chicken and corn in insane ranch dressing. BBQing is a requisite for summer.
2. Annual photoshoot with our little sister in a field near our parents house.
3. Gorgeous betta fish from a centerpiece at my friends wedding last weekend. My cat has neglected to eat the fish but instead opts for yanking the silk plants out of the bowl.
Part of the collection I’ve been amassing since forever.
We made this last Sunday for Mother’s Day. So good for celebrations but equally great for any other day. And yes, that bright pink is completely natural and not enhanced by dyes or photoshop!
The recipe:
You’ll need one bag of lemons, one container of strawberries, filtered water and about a cup of sugar.
Cut off the tops of the strawberries and halve them before throwing in the blender. Roll the lemons on the counter before cutting to release the juices. Cut in half and squeeze into a separate bowl. Use all the lemons expect for one. Strain the juice into the blender to keep the seeds from getting in.
Add a cup of filtered water to start. Blend until smooth. Add another two cups of water and about a half a cup of sugar (you can add more later, it’s good to start with 1/2 and add to suit your tastes. I like my lemonade slightly tart). Blend another 30 seconds. Strain through cheesecloth or a nut milk bag. Cut the last lemon to garnish the glasses. Serves four.
Amazingly cool clutch up in the shop right now. I’d keep it for myself but I’m more of an oversized tote kind of girl.
I’ve had these in a small white box that has traveled around with my art supplies for years and years and years. I think they originally came from a snow globe I made with my grandmother as a child. I need to find them a proper home.
My younger sister and I made a rock lined path through the woods in front of our house last week. She added the dandelions to the entrance and my Mom and I moved the bench from another forgotten area of the yard. It was a good afternoon.
Soak 1 cup raw organic almonds in filtered water for 6 hours (or overnight if you have the time). Drain water out of cup and put almonds in blender with 4 cups filtered water. Blend until smooth. Strain mixture through nut milk bag and add 1 tablespoon of vanilla extract. Store in a glass container.
I made this the other day after getting my hands on a 10 cup bag of almonds. I’m thinking of experimenting a little more next time to try for a sweeter, thicker milkshake like consistency.
As I was packing up the past three years of my life I couldn’t help but photograph every nook and cranny before directing it towards boxes or dumpsters (which we both nervously and excitedly watched neighborhood street urchins pilfer through and take for their own). This wall was one of my favorites in the whole apartment. What started with maps of Chicago (the red line connects Lake Michigan across several maps) quickly turned into a wall of all our future destinations after coming across a huge old atlas book. The record table framed everything perfectly.
We’ve had these hanging by our front door for almost three years now. They’re one of my favorite parts of the house, it will be hard to take them down for the upcoming move.
Copyright 2024.