One of my best friends sent this to me. It's pretty cool...for about an hour after you eat this special berry, your taste-buds are rewired and nothing tastes the same...crazy!
Have a great Halloween :)
31 October 2009
GLITTER PUMPKINS!
HAPPY HALLOWEEN EVERYONE! These sparkling pumpkins make me happy! love it.
this picture was found on apartmenttherapy.com (on a stoop on Charles St. in NYC) !
30 October 2009
the fruits of family trees
an excerpt from Jonathan Safran Foer's new book "Eating Animals," which will be published in November: http://www.nytimes.com/2009/10/11/magazine/11foer-t.html?_r=1
29 October 2009
SHARKS!
A 3.7 meter great white shark eaten by a bigger shark off North Stradbroke Island, Queensland, Australia. Bite marks on the great white show the shark that feasted on it was probably over 5 meters in size and still prowling the coast...
learn something new everyday!
check out this great website i found...each day a cute cartoon with a clever fact you just might not know...and a new one EACH DAY!
28 October 2009
pumpkin time
I must admit, baked goods in the fall are my favorite kind to bake! I think its because of all the delicious spices and pumpkin and apple flavor! so yummy! I am increasingly drawn to cupcake recipes. I like individual desserts (perhaps I have sharing issues?) and cupcakes are so darn cute. And they are not very common in London-town...So, I shamelessly decided to bake some in honor of Halloween and Autumn's arrival. (One does not willingly make cupcakes when one lives alone. It is, literally, a recipe for disaster...). This is a good recipe for impulse baking as well, because it calls for melted butter, not softened. (could be a dangerous thought)
Pumpkin Cupcakes with Cream Cheese Icing
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon coarse salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon freshly grated nutmeg (I doubled this because I love nutmeg.)
- 1/4 teaspoon ground allspice
- 1 cup packed brown sugar
- 1 cup granulated sugar
- 1 cup unsalted butter, melted and cooled
- 4 large eggs, lightly beaten
- 1 can (15 ounces) pumpkin puree (I used a 14-ounce can and it was still lovely and pumpkin-y)
Preheat oven to 350. In a medium bowl, whisk together flour, baking soda, baking powder, salt and the spices. In another bowl, whisk together the butter, brown sugar, granulated sugar and eggs. Add dry ingredients and whisk until smooth. Then whisk in pumpkin puree.
Line the cupcake pan with liners and fill each about halfway with batter. Bake until tops spring back when touched and a cake tester comes out clean, about 20 to 25 minutes. Rotate the pans if needed. (I have one pan, so did not bother with that step.) Transfer to wire rack and let cool completely before icing.
Cream Cheese Icing
- 8 oz. cream cheese, room temperature
- 1/2 cup butter, room temperature
- 3 cups icing sugar, sifted
- 1 tsp. pure vanilla extract
Beat butter and cream cheese until light and fluffy. Add vanilla and sugar.
27 October 2009
rules for my unborn son
Walker Lamond's blog is adorable and amazing. He has included everyday maxims such as...
-be cool to the younger kids; reputations are built over a lifetime
-you don't get to choose your own nicknames
-thank the bus driver
-know your idioms, avoid cliche
-dress for the job you want, not for the one you have
-eat more fish
-ask your mom to play; she won't let you win.
-bring your mit to the ballpark
-experience the serenity of traveling alone
-smile at pretty girls
-if you attend a late night afterparty, have an exit strategy.
-make yourself useful on a boat
-there is no need to tell anyone you are leaving the bar. its called an irish goodbye, and it comes in handy.
-look people in the eyes.
-your best chance at being a rockstar is learning the bass
-there's no better remedy than a dip in the ocean
there are 1,001 rules and they are all great! take a look. and keep an eye open for his book based on the blog coming out today, Oct. 27th! :)
26 October 2009
farms from above
let's float up into the air in a cozy wicker basket with a blanket and a picnic. and then have a champagne toast when we land -- which happens to be a tradition dating back to the first ballooning flight from Paris in 1783, when farmers thought that demons were falling from the sky and ran after the balloon with pitchforks - so the pilots offered the farmers champagne to keep them from destroying the balloon!
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