Tuesday, July 31, 2007
My step-dad grew some delicious potatoes in his garden so I started with those (three large-ish ones). I cubed them and boiled them for a just a few minutes. Then I heated some olive oil in a skillet, added the potatoes, and cooked them for a while - maybe 10 minutes? Next, I added about one half of a large red onion, chopped, and a red pepper, also chopped, and plenty of minced garlic. I cooked that for a while longer - perhaps another 10 minutes - then added red pepper flakes, salt, pepper, and about a tablespoon of soy margarine, stirred it all up, put some shredded Follow Your Heart vegan mozzerella on top, and covered the pan to help the fake cheese melt. Then I heaped it in a bowl and topped it with chopped avocado, Tofutti sour cream, and the most delicious salsa that I got recently at the farmer's market (very garlicky though, you wouldn't want to smell me right now).
It was SO good. I didn't bother taking a picture because it wasn't particularly pretty, but damn, it was sure tasty.
Large Swarovski Pearl Stud Earrings
(Charcoal, Misty Grey, Ivory, & Tahitian, 8mm)
I like them because they are unlike anything I've seen anyone else doing lately... now don't burst my bubble and tell me someone else makes something just like this. :-)
Monday, July 30, 2007
Peanut Butter Chocolate Chip Muffins
1-1/4 cups whole wheat pastry flour
1/2 cup white flour (or more whole wheat pastry flour; I ran out)
1/2 cup oat bran
1/4 cup ground flax seeds
1 teaspoon baking powder
1 teaspoon salt
2 tablespoons vegetable oil
1/4 cup peanut butter
2 tablespoons brown sugar
1 teaspoon vanilla
1-1/2 cups soymilk
2 tablespoons molasses
1/2 cup chocolate chips
Preheat oven to 350 degrees. Stir the flours, oat bran, flax seeds, baking powder, and salt together in a large bowl. In a small bowl, combine oil, peanut butter, brown sugar, and vanilla and mix thoroughly. Add soymilk and molasses and blend. Add liquid mixture to flour mixture and stir in chocolate chips (do not overmix). Fill greased muffin tins almost full with batter (these don't rise much) and bake for 18-20 minutes, or until they pass the toothpick test.
Sunday, July 29, 2007
Saturday, July 28, 2007
Thursday, July 26, 2007
Wednesday, July 25, 2007
I used large moonstone briolettes, Swarovski (vegan) pearls, tiny faceted aquamarine rondelles, smooth round labradorite beads, faceted moonstone rondelles, and tiny sterling silver beads and chain to construct these beauties.
I always have trouble photographing white pearls so these pictures aren't the greatest... does anyone have any tips for dealing with that? I wonder if it has something to do with the high contrast between the dark wood background and the light beads (since it looks better in the photo against my skin)... maybe I will have to play around with using different backgrounds with white pearl jewelry.
Monday, July 23, 2007
Anyway, I used these beads in vegan_noodle's bridal jewelry, and in the wire wrapped rectangular labradorite cab necklace I put together recently, and now most recently in this new ring I made last night.
I started with a plain square, hammered sterling silver ring band (purchased elsewhere; unfortunately I'm not a metalsmith - yet), then used very thin sterling wire to attach about 20 of these prehnite gemstones in a chaotic, clustered mass. I'm going to wear this one for a few days to test its durability before I add it to my shop, but hopefully, if it passes the Tamara torture test, you will be able to find it there within about a week.
Sunday, July 22, 2007
For now, it's for sale in my shop, but if it sits around for very long I might just have to snatch it up for myself. I still don't own one of these fancy wrapped necklaces yet, and I've been wanting to choose one to keep. Hmm...
I left the sterling silver shiny this time, but I'm somewhat tempted to oxidize it (like in this piece) - what do you think?
The stone is pietersite, which is new to me, and I'm so impressed with it's gorgeous swirls and color patterns; I'll definitely be working with it again when I can find some more of it. It was difficult to photograph though, and I'm afraid my pictures don't do it justice. I bought it from Ed at stonesinmotion - an Etsy seller who I highly recommend to anyone looking for unique cabochons. A quick Etsy search brought up several other pietersite items - I think this is my favorite:
And here's what Wikipedia has to say about pietersite...
While Pietersite has the lovely chatoyancy of tiger eye, it is not found in continuously structured bands or fibers, more in swirls, swathes and fibrous (sometimes linear) segments. Thus the structure of the fibrous streaks in Pietersite may appear rather chaotic, and can flow or exist in many directions side-by-side like bold paint strokes.
Colors include various blues, golds and reds, that may appear together or alone. Blue is the rarest color, followed by red. The blues range from a baby blue to dark midnight hue. Golds can be light to very deep and rich, sometimes having a reddish hue. All fibrous color variations will have a superb and striking chatoyancy, the bright and subtly changing shimmer of color that moves along the surface of a gemstone as it is viewed from varying angles.
Saturday, July 21, 2007
First I made pizza for myself and Carlos with plenty of homemade pesto sauce (fresh basil, pinenuts, olive oil, and salt), Follow Your Heart vegan 'cheese' (I meant to get mozzerella flavor because when you run it through the food processor it makes a yummy ricotta-ish topping, but I must have spaced out in the grocery store because I ended up with monterey jack), walnuts, sundried tomatoes, olives, garlic powder (since I forgot to put garlic in the pesto), and Parma. It was really good, although I think Carlos prefers a traditional red sauce pizza.
I also made a loaf of my favorite bread. I've been trying to make homemade bread more often lately because vegan bread is so hard to find, and when you do find it, it tends to be really expensive. This bread works great for sandwiches, or for an indulgent breakfast treat, toast it and top with soy margarine and pumpkin butter - my favorite!
1-1/4 cups water
1-1/2 teaspoon yeast
2 tablespoons powdered soymilk
2 tablespoons canola oil
1 tablespoon molasses
2 teaspoons unrefined sugar
1 teaspoon salt
2-1/4 cups whole-grain spelt flour
2 cups white spelt flour
I let my bread machine make the dough, but then I take it out after the dough cycle is finished, let it rise in a greased bread pan, and bake it in the oven (30-40 minutes at 350 degrees) because I don't like the loaf shape that my bread machine makes.
Right now I have a pie in the oven full of blueberries fresh from our very own front yard, and tomorrow I'm going to make a pot of Pa's Beans to take to Matt at work for dinner (along with the pie).
Friday, July 20, 2007
Thursday, July 19, 2007
They are on their way to their new homes bright and early tomorrow morning. Yay!
Wednesday, July 18, 2007
Thanks for looking! Please feel free to email me with any questions.