Charlize Theron rock'n some sparkles @ the 2012 Golden Globes
Sunday, January 15, 2012
Saturday, January 14, 2012
Etsy Favorites
1 . Baby Kitten painting Jenny Belin 
2. Outer Space Tea Towel Leah Duncan
3. Holla Wood Sign William Dohman
4. Geometric Wood Candlesticks Urban Analog
5. antler and magnolia no.6935 kari herer
Tuesday, January 10, 2012
Wisconsin Pride
I love this Wisconsin tattoo Justin Vernon of Bon Iver has. The tattoo says:
photograph by Mads Teglers.
Monday, January 9, 2012
J.Crew Warehouse Sale
J.Crew is having a gigantic warehouse sale here in Richmond, VA. Basically, they hand you a garbage bag at the door and ask you rummage through hundreds of boxes to find amazing deals. Everything is from $5-$50.I found way too many lovely things.
J.Crew Warehouse Sale
January 7th-22nd (10AM - 8PM)
Located in a former Boarders Bookstore (near Costco)
9750 W. Broad St
Richmond, VA 23060
click here for a map
Sunday, January 8, 2012
Dipped in Beeswax
I took another one of Lynda Ray's encaustic wax class this fall at the Visual Arts Center of Richmond. This time, I experimented with dipping some of my photographs in beeswax and playing with circles and textures.
Friday, January 6, 2012
Ladies Night: Homemade Naan
The ladies and I got together this week to make some amazing Indian fare. Viv prepared roasted cauliflower, Smitten Kitchen's Chana Masala, Heidi Swanson's Buttermilk Curry, and Aarti Party's Naan Bread. Everything was wonderful but we were all surprised by how delicious and easy to make the naan bread was. Seriously, if you can make pancakes, you make this naan recipe.Naan: Indian Oven-Baked Flat Bread Recipe by Aarti Sequeira
Directions
In a large glass, dissolve the dry yeast and 1 teaspoon sugar with 3/4 cup warm water (about 100 degrees F). Let it sit on your counter until it's frothy, about 10 minutes.
Meanwhile, sift the flour, salt, remaining 1 teaspoon of sugar and baking powder into a large, deep bowl.
Once the yeast is frothy, add the
Ingredients
1 teaspoon active dry yeast
2 teaspoons sugar
2 cups all-purpose flour, plus more for rolling1 teaspoon fine sea salt
1/8 teaspoon baking powder
3 tablespoons plain yogurt
2 tablespoons extra-virgin olive oil
1 teaspoon kalonji (nigella seeds), optional
1 teaspoon fennel seeds, optional
Melted butter for slathering on the finished naans
Coarse sea salt for sprinkling
1 teaspoon active dry yeast
2 teaspoons sugar
2 cups all-purpose flour, plus more for rolling1 teaspoon fine sea salt
1/8 teaspoon baking powder
3 tablespoons plain yogurt
2 tablespoons extra-virgin olive oil
1 teaspoon kalonji (nigella seeds), optional
1 teaspoon fennel seeds, optional
Melted butter for slathering on the finished naans
Coarse sea salt for sprinkling
Directions
In a large glass, dissolve the dry yeast and 1 teaspoon sugar with 3/4 cup warm water (about 100 degrees F). Let it sit on your counter until it's frothy, about 10 minutes.
Meanwhile, sift the flour, salt, remaining 1 teaspoon of sugar and baking powder into a large, deep bowl.
Once the yeast is frothy, add the
yogurt and the olive oil into the glass, and stir to combine. Pour the yogurt mixture into the dry ingredients and add the kalonji and fennel seeds, if using, and gently mix the ingredients together with a fork. When the dough is about to come together, use your hands to mix. It will feel like there isn't enough flour at first, bu
t keep going until it transforms into a soft, slightly sticky and pliable dough. As soon as it comes together, stop kneading. Cover the dough with plastic wrap or a damp tea towel and let it sit in a warm, draft-free place for 2 to 4 hours.
When you're ready to roll, make sure you have two bowls on your counter: one with extra flour in it, and one with water. The dough will be extremely soft and sticky-this is good! Separate the dough into 6 equal portions and lightly roll each one in the bowl of extra flour to keep them from sticking to each other.
Shape the naan. Using a rolling pin, roll each piece of dough into a teardrop shape, narrower at the top than at the bottom. It should be 8 to 9-inches long, 4-inches wide at its widest point and about 1/4-inch thick. Once you've formed the general shape, you can also pick it up by one end and wiggle it; the dough's own weight will stretch it out a little. Repeat this method with the rest of the dough.
Warm a large cast-iron skillet over high heat until it's nearly smoking. Make sure you have a lid large enough to fit the skillet and have a bowl of melted butter at the ready.
Dampen your hands in the bowl of water and
When you're ready to roll, make sure you have two bowls on your counter: one with extra flour in it, and one with water. The dough will be extremely soft and sticky-this is good! Separate the dough into 6 equal portions and lightly roll each one in the bowl of extra flour to keep them from sticking to each other.
Shape the naan. Using a rolling pin, roll each piece of dough into a teardrop shape, narrower at the top than at the bottom. It should be 8 to 9-inches long, 4-inches wide at its widest point and about 1/4-inch thick. Once you've formed the general shape, you can also pick it up by one end and wiggle it; the dough's own weight will stretch it out a little. Repeat this method with the rest of the dough.
Warm a large cast-iron skillet over high heat until it's nearly smoking. Make sure you have a lid large enough to fit the skillet and have a bowl of melted butter at the ready.
Dampen your hands in the bowl of water and
pick up one of your naans, flip-flopping it from one hand to the other to lightly dampen it. Gently lay it in the skillet and set your timer for 1 minute. The dough should start to bubble.
After about 1 minute, flip the naan. It should be blistered and somewhat blackened, don't worry - that's typical of traditional naan! Cover the skillet with the lid and cook 30 seconds to 1 minute more.
Remove the naan from the skillet, brush with a bit of butter and sprinkle with a little coarse sea salt. Place the naan in a tea towel-lined dish. Repeat with the rest of the naans and serve.
After about 1 minute, flip the naan. It should be blistered and somewhat blackened, don't worry - that's typical of traditional naan! Cover the skillet with the lid and cook 30 seconds to 1 minute more.
Remove the naan from the skillet, brush with a bit of butter and sprinkle with a little coarse sea salt. Place the naan in a tea towel-lined dish. Repeat with the rest of the naans and serve.
Tuesday, January 3, 2012
10 Wall Prints for Less than $20
One of my New Year's resolutions is to clean house and decorate more. I would love to hang any of these prints on my wall, and they can all be purchased for less than $20.
1. Wander Wesley Bird
2. You've Gotta Have Heart Elle Moss
3. Cool Sweaters Jaakie201
4. Elvis Tamarlevine
5. Bear Sebastian Gomez De La Torre
6. French Poppa Chris Piascik
7. hello around the world Abby Hyslop (SCAD Alumna)
8. Way Up High Christina Shaffell
9. The Invincible Summer Matthew Kavan Brooks
10. Untitled (Landscape) 20110310e Tchmo
1. Wander Wesley Bird
2. You've Gotta Have Heart Elle Moss
3. Cool Sweaters Jaakie201
4. Elvis Tamarlevine
5. Bear Sebastian Gomez De La Torre
6. French Poppa Chris Piascik
7. hello around the world Abby Hyslop (SCAD Alumna)
8. Way Up High Christina Shaffell
9. The Invincible Summer Matthew Kavan Brooks
10. Untitled (Landscape) 20110310e Tchmo
Husk Restaurant
Every single ingredient at Husk restaurant came from the South and the place has been packed since it opened. We traveled to Charleston for New Year's Eve and happened to snag a table. We had duck, fried green tomatoes, and sweet potato pie. Husk is now one of my favorite restaurants in Charleston. I also really love FIG and Hominy Grill.
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