a white russian for a vegan.

I started thinking about south dakota today and when we met wayne in april.
this past april we went out west again on our family trip, our plan was to get to south dakota, all the way to the southwestern edge to rapid city and custer. i wanted to make a stop up at Carthage, where Chris Mccandless went through on his journey in the early 90's. It is such a small town, you drive down this deserted road and finally see the water tower and signs weloming you to carthage. the whole town is tiny, with dirt roads going thru it all. there is the cabaret, a general store...I snapped tons of pictures and we parked. Dad went into the Cabaret and found that the owner is a big Packers fan, so he came back out with no news of Into the Wild, just that. Mom and I went in and started talking to the owner about why we came thru there. There was into the wild memorabilia covering the walls.
He eventually said, "well there's the guy over there, Wayne."
so we actually met Wayne and dined with him and his family that night. He put us up in an old victorian bed and breakfast. I slept upstairs in my own room, with a window overlooking a white house that Alex/Chris had stayed in when he was in Carthage. He painted it, but it had been repainted since then.
Our plan was to meet up with Wayne the next day to see some of his things he had, we ended up driving to Madison, where he lived. We ate at a chinese restaurant and I rode with him to his house.
He showed us videos and the photographs from Alex's camera, and all his original journals. He made me a white russian at his bar, and I sat in the seat where Emile had sat when they had bunked out there.
We had a blast, and everything we did after that seemed to pale in comparison.
*bus photograph from Ed Plumb-blogspot.

White Russian Shake

Gourmet | July 1994

• 1 pint (2 cups) softened vanilla ice cream
• 2 ounces (1/4 cup) vodka, or to taste
• 2 ounces (1/4 cup) Kahlúa, or to taste
• Garnish: grated fine-quality bittersweet chocolate

Preparation

In a blender, blend ice cream, vodka and Kahlúa until smooth but still thick and pour into 2 chilled stemmed glasses. Garnish drinks with chocolate.

soft touches in a pond.

tied around your waist...kitty licking on kitchen tables. thomas lennon reno 91-1ing. all these colours all these bicycle wheels. dresses hardly covering your knees and exposing those marilyn monroe legs. cake carving boys under clear umbrellas.
watching some like it hot tomorrow with kray or going swimming.
last week in bloomington for a while, with mermaid fashions and coleco rubbing her scabbed nose on my fingers.
jenny lewis tunes have been playing thru my head.
taking picnic foods tomorrow, and a raspberry sunshine scone.

*bowed girl back from catherine.
reminds me so much of Mandy. <3
*ballerina from lavender lines, tumblr.

Raspberry-Pistachio Ice Cream Pie with Almond Praline

Bon Appétit | August 2001

For crust

• 1 1/2 cups finely crushed amaretti cookies* (Italian macaroons; about 7 ounces)
• 5 tablespoons unsalted butter, melted

For almond praline

• 3/4 cup sugar
• 3/4 cup blanched slivered almonds

• 2 pints pistachio ice cream, slightly softened
• 1 pint raspberry gelato, slightly softened

• Raspberry Sauce (optional)

Preparation

Make crust:
Preheat oven to 325°F. Butter 9-inch-diameter glass pie dish. Mix cookie crumbs and melted butter in medium bowl until evenly moistened. Press crumb mixture onto bottom and up sides of prepared dish. Bake until crust is firm and crisp to touch, about 10 minutes. Cool completely.

Make praline:
Line baking sheet with foil; oil lightly. Stir sugar in heavy medium skillet over medium-low heat until sugar begins to melt, about 8 minutes. Increase heat to medium-high and cook until sugar turns into deep golden syrup, stirring occasionally, about 4 minutes. Stir in almonds. Immediately pour praline onto foil-lined baking sheet; spread with wooden spoon. Let stand until praline is cool and firm, about 30 minutes. Cut praline into 1/2-inch pieces. Transfer half of praline pieces to processor; grind until powder forms. Reserve remaining praline pieces for topping.

Spread 1 pint pistachio ice cream gently and evenly in cooled crust (crust is fragile). Sprinkle 1/4 cup praline powder over. Spread raspberry gelato evenly over. Sprinkle remaining praline powder over. Leaving 1 inch border of raspberry gelato showing, spread remaining pistachio ice cream over top of pie, mounding slightly in center. Sprinkle reserved praline pieces over top. Freeze until firm, at least 4 hours. (Can be made 5 days ahead. Cover tightly; keep frozen.)

Let pie soften slightly at room temperature, about 5 minutes. Serve pie with Raspberry Sauce, if desired.

i'm tastin' naomi's perfume

Back in town. stopped by the daily grind on the way and got a big ol' ice cappucino. sucked it down and rode the way holding it together. b-foods stop and got a bag of veggie booty and a grab and go blackened tofu sandwich.
watching reno 911! and eating oatmeal raisin cookie.
park show at 8pm tonight.
this week i hope to swim at the lake again and photograph friends. talk astrology and have more pink strawberry ice cream with mickey. make some sushi and breakfast waffles with the sister.

Laduree is so famous on blogs! Give me a macaroon from there. i'd eat it.






purple skirt yellow shirt girl from sequin magazine blog.

Whole-Wheat Peanut Butter Waffles

Cookie | May 2006

Melissa Clark

• 2 1/4 cups whole-wheat flour
• 4 teaspoons baking powder
• 1/2 cup creamy peanut butter
• 1 1/2 tablespoons sugar
• 2 eggs, beaten
• 2 1/4 cups whole milk
• 1/4 cup vegetable oil
• 1/4 teaspoon kosher salt
• Cooking spray or melted butter

Preparation

1. In the bowl of an electric mixer fitted with the paddle attachment, combine the first 8 ingredients.

2. Preheat a waffle iron. When it is hot, spray its surface lightly with the cooking spray or brush it with the butter.

3. Fill a medium-size ladle with batter and pour it onto the waffle iron. Cook until the waffle is golden brown and a toothpick inserted into the middle comes out clean, approximately 3 to 5 minutes. Serve hot with maple syrup and butter or fresh berries.

handmade. old geezer.

My first handmade tulle skirts! the one on the ground i sewed last night, it's not as thick as the hanger one. The hanger one has sparkles underneath like a mermaid. Mermaid fashion is my thang right now

Mint Hot Fudge Sundaes

Bon Appétit | August 2008

by Sarah Tenaglia

• 1 cup bittersweet chocolate chips
• 1/4 cup light corn syrup
• 1/4 cup water
• 2 tablespoons (1/4 stick) butter
• 2 tablespoons sugar, divided
• 1 ounce unsweetened chocolate, chopped
• 1/2 teaspoon peppermint extract
• 2 tablespoons sliced fresh mint leaves plus fresh mint sprigs for garnish
• 1 pint vanilla ice cream
• 10 chocolate-mint sandwich cookies, coarsely broken
• 1 pint green mint chocolate chip ice cream
• Sweetened whipped cream

Preparation

Stir first 4 ingredients and 1 tablespoon sugar in heavy small saucepan over medium-high heat until chocolate is melted and smooth. Bring just to boil. Remove from heat. Add unsweetened chocolate and extract; stir until smooth. Set mint-fudge sauce aside.

Toss remaining 1 tablespoon sugar and sliced mint in small bowl. Set mint sugar aside.

Place small scoop of vanilla ice cream in each dish. Top with some broken cookies, then scoop of mint ice cream and more cookies. Drizzle 1 to 2 tablespoons warm sauce over each. Top with whipped cream. Garnish with mint sugar and mint sprigs.

early morning

morning beauty. sookie woke me up barking. oatmeal morning.











i sewed my own magenta pink tulle skirt last night!
planning to sell them starting next year.

the little apple butter pony.

Originally uploaded by Olivia Bee

sunny morning pony skin.

BAKED APPLE BUTTER

10 lbs. apples 1 1/2 qts. apple cider 1 tbsp. cloves 1 tbsp. cinnamon 1 tbsp. nutmeg 5 lbs. sugar Wash and quarter apples. Simmer in large pot until soft. Run through food mill. Stir in spices and sugar. Pour the mixture into an enameled roasting pan. Cover. Place in a 350 degree oven. Stir occasionally, until mixture boils. Then turn down the oven to 250 degrees and bake 5 hours or overnight. Ladle the thick apple butter into hot sterilized jars and seal. from cooks.com

top 12 & survey.

my favourite things last month & beginning of this.
Inspired by sweet dreams till sunbeams find me blog. (12 things)

1*tulle skirts. 2*cupcake kabobs. 3*mermaid fashion. 4*marion cotillard.5*the sprockettes. 6*pirates veggie booty. 7*boys and ice cream. 8*blackened tofu sandwiches. 9*biking. 10*foreign films. 11*cat sitting. 12*county fairs.

and a questionnaire from her blog.
Answer the questions on your blog,
replace a question you don't like with one of your own invention and finally add a question of your own.

1. What is your current obsession?
sewing my own tulle skirts! being in bloomington and going to shows.
2. If you could have one superpower, what would it be?
fly fly fly!
3. What do you see outside your window?
the moon, almost full, haunting with clouds sweeping over it. exact view.
4. What's your favourite colour?
ballerina powder pink
5. Your weakness?
natural peanut butter. real beauty.
6. Which animal would you be?
butterfly
7. What's for dinner?
i had jasmine rice with broccoli
8. If you could learn another language, which one would you choose?
the lovely French language
9. What's on your bedside table?
i don't have one! i sleep on a palette on the floor
10. List the beautiful actresses.......
marion cotillard!!!
11. If you could have a house totally paid for, fully furnished anywhere, where would it be?
devon england
12. What's your favourite children's book?
alice in wonderland
13. What's your favourite thing to do in the summer?
be with friends, go swimming under the sun, take pictures, host themed parties
14. What would you like to have in your hands right now?
a fluffy pillow to hold
15. What's your favourite tea flavour?
stash brand chocolate hazelnut
16. What's your favourite article of clothing
i love fancy vintage tops, white camisoles
17. What would you like to get rid of?
uneasy feelings
18. If you could go anywhere in the world for an hour, where would you go?
chris mccandless' bus in alaska
19. What did you want to be as a child?
zookeeper, anything with animals
20. Do you prefer day or night?
i love both
21. What's your plan for tomorrow
hangout with best friend until she leaves for work, making collages for bloomington friends, sewing another tulle skirt, watching reno 911!
22. What jewelry do you wear?
my left wrist has a bracelet from julia, a braided rainbow bracelet i gave out to bloomington friends, and a silk faded purple bracelet i tied on when i was in carthage south dakota. my right wrist has a paper bracelet from rollerderby event.
23. What's your favourite smell?
creamed butter & sugar
24.What is on the walls of your bedroom?
blood red dark paint, marilyn monroe a few times, a carousel painting.

cake from sequin magazine.

dreams meadow. meadown

kray asked me the other day in goodwill what my style was....
here are sample photos....
fluffy tulles, whites, bright magenta, powder pinks.
~~~ribbons tied in the hair, fake mermaids & nymphs, fanned out tulle skirts, pancakes with syrup, dark eyes and raggy hair of the 20s, marie antoinette pastels like laduree macaroons, braided hair stuffed with birds, flowers, cakes!, faeries, dark haired boys, eating cotton candy at the fair while riding the carousel, cupcakes (cupcake kabobs), claw foot tubs outside, boys & ice cream, girls and cupcakes, the woods, candy colors, corsets, crinoline cages, bubbles
all photos found on we heart it.
then led me to other blogs.

the product of girls.

these 2 girls have a blog called Sequin magazine. they remind me of mandy and i. the clear purse photo is from their blog.

heading to the local hobby lobby store to freeze in the air conditioning and buy 10 yards of tulle for my first ever homemade tulle skirt.
i think i shall go with pink. and a white ribbon to sew on the top part.

Babycakes NYC. Chocolate Chip Cookies

Makes 24 cookies

• 1 cup coconut oil, melted and cooled
• 6 tablespoons prepared unsweetened applesauce
• 1 teaspoon salt
• 2 tablespoons pure vanilla extract
• 1 1/4 cups evaporated cane juice
• 2 cups Bob's Red Mill gluten-free all-purpose baking flour
• 1/4 cup flax meal
• 1 teaspoon baking soda
• 1 1/2 teaspoons xanthan gum
• 1 cup vegan chocolate chips

Directions

1. Preheat oven with a rack set in the center to 325 degrees. Line 2 baking sheets with parchment paper; set aside.
2. In a medium bowl, mix together oil, applesauce, salt, vanilla, and evaporated cane juice. In another medium bowl, whisk together flour, flax meal, baking soda, and xanthan gum. Using a rubber spatula, add the dry ingredients to the wet mixture and stir until a grainy dough is formed. Gently fold in the chocolate chips just until they are evenly distributed throughout the dough.
3. Use a 2-inch ice cream scoop to make evenly sized dough pieces and place onto prepared baking sheets, 1 inch apart. Gently press down on each cookie with the heel of your hand. Transfer cookies to oven and bake until edges are crisp but cookie is still soft in the center, about 15 minutes, rotating baking sheets after 9 minutes.

1. Let cookies stand on baking sheets for 10 minutes before transferring to a wire rack to cool. Cooled cookies may be kept in an airtight container for up to 3 days.

lady butterfly painting by stephen mackey.
swimming girls from sabino.
masked girl from lucia holm flickr.

party pink.

Party cupcake kabobin's look like some underwater growth rising up from the shiny green flooring.
Miss Lady Victoria is consuming a cupcake on the back step.