Friday, December 31, 2010

Happy New Year's Eve

I hope you all had a wonderful Christmas, and are looking forward to the new year!

I've been terribly busy, but it's all finally calming down, and i'm looking forward to waving goodbye to 2010! It's not been the best year for me in some ways, but it's been very kind to me in others.

But i'm looking forward to new beginnings!

I've cracked open my beautiful new diary and drafted my resolutions, nothing out of the ordinary, drink more water, go to bed and thus wake up a little earlier, manage my money better, etc etc!

Anyway, i just thought i'd do a little post on 'new year nails' featuring a product i mentioned a while back, the rococo 24ct gold leaf topcoat! Worn on top of Butter london 'all hail the queen'

Happy new year to you all!

Tabitha.

Saturday, December 25, 2010

Happy Appies: Zesty Chickpea Poppers


I just received my january/february 2011 issue of Whole Living Magazine in the mail yesterday.  It's a great edition, and if you don't get the mag stop by the store and pick it up or order a subscription here on my amazon store (click here).  There is a fantastic article for a 28 day challenge that offers some really great recipes, a detox structure similar to what i use, and it will surely get you started on your post holiday health kick on the right foot.  One of the recipes that caught my eye was for crunchy chickpea snacks.  What a great last minute app to offer if you're hosting an occasion.  They are easy to pop in your mouth, not fattening, and fully delicious!  Lucky for me i had a can of garbanzos in the cabinet and i went to town creating  my own spice mix for my poppers.  They turned out YUMMY and didn't last very long.  Next time i'll double, triple, or quadruple the recipe so that i can save some in a glass jar to munch on throughout the week.



Zesty Chickpea Poppers:

Preheat oven to 425 degrees
drain and rinse a 15 oz can of garbanzos
lay the beans out on a baking sheet and mist well with vegetable oil (canola, olive, etc)
Sprinkle liberally with garam masala and cumin and add a light dusting of cayenne
Sprinkle as well with sea salt
Bake in the oven for 30-35 minutes shaking the pan or toss the beans with a spatula occasionally
Allow to cool, additional salt if you like, and enjoy.

The original recipe says these little crispers should last in a tightly sealed glass jar for up to 2 weeks.

Friday, December 24, 2010

Christmas Morning Greens Booster: Chlorophyll To Cleanse



Chlorophyll rich foods like spirulina and chlorella have amazing health benefits, are natural detoxifiers, and make great additions to your green drinks.  Here's a recipe for you to enjoy this christmas morning, or any other morning, as well as a list of benefits that chlorophyll rich foods offer our bodies. 

My Christmas Morning Smoothie (serves two):

2 ripe bananas
1 cup frozen strawberries
1/2 cup fresh cranberries
2 Tbsp Honey
Juice from half a lemon
1/4 cup raw almonds
a few solid fist-fulls of spinach (about 3-4 oz)
chlorella or spirulina (i used about 15 sun chlorella tabs)
16 oz of water

Blend, Pour, Sip, & Smile.

You can buy chlorella as tabs or a powder.  Either will do just fine.  Chlorella is rich in complete proteins, all of the B Vitamins,  as well as Vitamin C and E.  Along with Beta Carotene and a wealth of trace minerals, chlorella also contains Omega 3 fatty acids.  It binds to heavy metals and pesticides aiding detoxification, improves digestion and is attributed to relieving constipation, alkalizes the blood contributing to a proper pH, normalizes blood sugar and blood pressure, and can relieve arthritic pain and bad breath.

You can buy chlorella tabs at the health shop, or follow this link to buy chlorella and spirulina combo tabs at 'We Love Super Foods' (click here)'We Love Superfoods' (homepage, click here) are two friends of mine: Jason & Pia.  They promote a high vibration/raw diet and whole body healing and prevention through superfoods.  They are an absolutely inspiring pair with beyond vibrant energy.  If you get the honor to meet them, or experience their kirtan, you will want to make sure you are eating every superfood they do so that you can vibrate at their same level.

Tuesday, December 21, 2010

Buckeye ReDeux: A Better Bon Bon


Let me first start by saying i was born in Ohio and spent the first 10 years of my life there.  I remember as a small girl going to the Big Bear Grocery with my mom and getting a treat at their bakery counter called the 'Buckeye'.  Anyone from Ohio knows what these are, but for those of you not from Ohio, a buckeye is the most heaven sent chocolate covered peanut butter ball you could have ever dreamt up, and you can find it at any bake sale across the Buckeye State.   It's sweet, it's peanut buttery, it's chilled, it's covered in chocolate, and i'm quite sure The Three Wise Men brought it along with frankensense, gold, and myrrh when they visited the Baby Jesus.  The story is, upon sinking his little Baby Jesus toof into the buckeye he cried "Halleluah!" and the angels sang in chorus while a brilliant gold glow surrounded the group.  Okay, so maybe I just made that up, but this is what i see and hear when i bite into a buckeye.  You get it right?  Buckeyes are utterly amazing.



Now if you live anywhere around southern california or if you have a TV or radio and listen to the weather you'll know we are deep in rain.  For me this means going into June Cleaver mode, busting out the apron, rolling pins, and of course pearls and heels, and putting in some serious home maker time in the kitch.  I finally put the granola aside long enough to take on another sweet holiday treat, and my buckeye redeux was born.

Let me go back a bit.  Yesterday I was the most unproductive person i could have been.  I seriously don't think it's possible to be lazier than i was.  I wanted to bake the rain away so i surfed on line for ideas, and then it hit me....I wanted buckeyes!  Once i came to this decision, it was like this overwhelming craving had set in that absolutely refused to dissipate until i was seated in my car at the market with an open jar of peanut butter in one hand and an arsenal of dark chocolate morsels in the other.  "Seriously Meredith??  What has come over you?  Put the Peanut butter back in the bag, and put the chocolate down."  I had to have a stern talk with myself.  There would be plenty of a-nibbling when baking begins.

Now i didn't know how to make buckeyes, so I found another foodie blog that shares her recipe.  Check hers out (click here)...they are beautiful and are what buckeyes are supposed to look like, if you follow the traditional directions.  The ingredients on her site call for:  confectioner sugar, PB, butter, chocolate, and edible wax.  Butter??  Edible Wax?? (i don't even know what that is?) Confectioner Sugar?? Are these really necessary when chocolate and peanut butter are already involved (a marriage made in heaven)??  You know i like to take a more natural approach, so in an attempt to make this unhealthy treat a scoatch more healthy i opted for local honey and fresh dates instead of confectioner sugar, skipped the butter all together, and opted for dark chocolate for it's anti-oxidant qualities.  I figured i could leave the wax out too...and though the chocolate glaze isn't as shiny and perfect as hers is, it works just fine.  The only hiccup i ran into was that my dough wasn't binding.  I added in some chia gel as a binder (chia and water mixed together make a gel), and it not only worked but gave my treats a little omega 3 boost.  While i hadn't planned on sharing this recipe i realized shortly after making them that it was far too dangerous to have so many bon-bons in my fridge, so i brought some to work today.   The girls loved them so much they asked me to post the recipe here so that they could bring them to their holiday event.  I'll do my best to share it since it wasn't really measured out, but rather buck-eyeballed.  It's an easy treat to make, super delicious, but get them out of the house fast for sake of your waistline!

Here's the not so healthy, healthier version of this deliciously decadent treat.


Makes 18 bon-bons:

10-12 pitted fresh medjool dates
3/4 jar of peanut butter
about 2 Tbsp - 1/4 cup of honey
1/2 bag of ghiradelli dark chocolate chips (60% cocoa), i melted half the bag but threw a lot of it away
1 and 1/2 Tbsp chia seeds
2 Tbsp water
sea salt

Add the dates, PB, crank or two of sea salt, and honey to a Food Processor and process down to a smooth-ish dough.  You'll need to stop and scrape the sides down as you go.

Put the chia and water together in a small bowl and mix well to make a gel.  Add this gel to the Food Processor and process again until the dough forms a ball.

Prep a tray, baking sheet, or large plate with parchment paper.

Grab a small amount of dough and squeeze tightly to get rid of some of the oil.  You'll need to wipe your hands well (and often) to get the oils off.  Roll this dough in between your palms to make large balls about the size of a gum ball, a little smaller than a golf ball.  Set on your parchment lined plate.  When all the balls are formed set them in the freezer to firm up.

Meanwhile melt a bunch of the chocolate chips in a double boiler, again feel free to add a crank or two of sea salt.  If you are like me and do not have a double boiler than put a large stainless steel mixing bowl over a pot with an inch of boiling water.  Stir the chocolate as it melts down.  Remove from heat.

Dip your PB balls into the chocolate leaving a little round spot of the PB ball visible at the top and transfer back to the parchment lined plate.  When all are done use a spoon to lap up more of the melted chocolate and drizzle this over the top of your buckeyes (don't forget to lick the spoon before you put it in the sink).

Wha-lah.  Put these in the freeze for a couple of minutes to harden the chocolate or put them directly into the fridge where you'll store them.  Let them set up for a few hours.  Chocolate covered Peanut Butter Bon Bons or Buckeye ReDeuxs will have you crying Halleluah!  AAAHHHHHHHHHH (chorus of angels)

Sunday, December 19, 2010

More DIY X-Mas Ideas: Giving Granola


I'm a big proponent of homemade gifts.  Not just because they're affordable, but because they are so personal and straight from the heart, a labor of love so to speak.  Last year i blogged about making hand stamped cards (click for link), the year before I made salves from fresh herbs, oils, and beeswax.  I've been known to knit scarves, make jewelry, and craft candles or soaps as well.  I figure each year is a new gift, and gets me involved in a new project, teaching myself a new skill.  This year...i've mastered granola (click for link).


 If you read this blog regularly you may have noticed that lately i've gone on a bit of a granola bender.  Maybe it's not quite apparent from the blog, but one step in my door and you'd know.  The house always smells like carmelized sugars, it's warm and toasty from the oven running, and there are glass jars of granola lining the shelves.  Thing is, it's so good, it never lasts long.  Perhaps this is why i've blogged less about food lately;  I'm too busy being a granola factory to remember to take pics of the other foods i eat.

On a recent trip to LA, i went to one of my favorite stationary stores, Urbanic (click for webpage),  on Abbot Kinney in Venice.  I found these great little Sukie (click to order on amazon) sticker labels that i thought would look fab on containers of granola.  The light bulb went off above my crown - ahhhh, christmas gift project solved. 


Off to "Fart and Smile", my pet name for the smaller, though costco-esque supply store, Smart and Final, to purchase food containers, oats, honey, and almonds in bulk, then to my local co-op to get organic gojis, cacao nibs, coconut shreds, pumpkin seeds, dried persimmons, and good coconut oil.  All together i spent about 100 smackers, but had i used cranberry, gold raisins, dried apples, or anything other than organic gojis and cacao i would have saved about 30 bones.  The trip to the co-op is always a bit costly, but i love the quality of foods and unique options i get there.  Once i had all my bits and bobs i dove baking mits first into the kitchen for a four hour 40 container granola making experience.  40 gifts, $100 investment...we're looking at under $3 per quality and heart felt gift.  Now that's good stuff.


The only warning i will give you if you decide to bake away hours on end for holiday gifts is to skip breakfast.  I promise you, you will eat more than your fill (maybe even more than your body weight) in samples of granola throughout the baking process.  Not such a bad thing, but it could get a wee bit sickening if you started your day heartily.


I took all my pics during the baking process with my boyfriends Cannon 50D since my camera battery needs to be recharged.  Out of laziness i never took pics of the final product.  So any of the labels you see in the pics eventually have all the ingredients hand written in pencil on them.  A very nice homemade touch.

Merry Granola-Making and Happy Holidays!

PS...i can't help but post a pic of the cute elves that helped me make sure the kitchen floors stayed clean during the baking process.




Tuesday, December 14, 2010

DIY Lantern Makin': Used Glass Jars Make Simple Gifts


Mason jar lanterns are a super easy and uber cheap DIY gift idea, as well as a sweet addition bringing more mood lighting into your boudoir, home, or yard.  All you'll need is clean glass jars of various sizes, tealight candles, scissors, and about 3 feet of roping of choice per jar (i used a suede rope but a thick hemp would work.  You could also use a heavy gauge wire if you have wire wrapping tools).




*Take a piece of the 3 ft rope at one end and loosely wrap it around the jar mouth, just above the bottom lip.

*Gently tie it in a half knot (same as the first step in tying your shoes) leaving about two inches on either end of the strings coming off the knot.

*Snip the remainder of the roping from the end still attached to the other few feet of rope.  This extra long roping you've just snipped will be the hanger.

*Create an upside down U shape with this long roping by weaving either end of it UNDER the rope you gently tied around the lip (both ends need to be directly across from one another so that it hangs balanced).  Leave both ends of this rope long enough to hang down lower than the jar.

*Now tighten the rope around the lip really good and knot it again (so it's now in a full knot)

*Make sure the U shape (hanger) is as long as you'd like it and that it will hang balanced.  take the rope hanging down on either side and simply knot it over itself and let the strings hang, or trim them up a bit.

*Insert a tea candle.  Hang and light.

These look great outside tied to tree branches and create the perfect ambiance for a yard party or to add glow to a snowy yard on Christmas night.

Monday, December 13, 2010

No Downtime for P-Dawg!

Apart from giving myself stupid nicknames (although I actually want people to call me P-Dawg from now on) I'm really quite busy right now. School's out for Xmas, but I still got 7 days of work a week. Gotta write 8000- 10000 words for dissertation, which I'm not gonna blog about, cause it's boring. I'm gonna write a plugin for Maya nParticles, that mainly enables localized erosion, but also kinda works like the Sandman effect in Spiderman 3. That's my innovations project sorted. Plus I gotta start on all the FX animation stuff for the major projects.
Okay... I started with most fun task- A fire wall for Charlie's project. I haven't really done fire before. It does look like a lot of fun though. I found David Schoneveld's blog quite a while back and I really enjoy watching his tutorials. He's pretty much "the Daddy" when it comes to MayaFluids and I learnt quite a lot. He also talked about SoUP an opensource Plugin bundle written by Peter Shipkov http://petershipkov.com/development/SOuP/SOuP.htm, which is kind of based on the node based workflow from Houdini, but for Maya. Very cool stuff for any kind of Maya related problems.
The thing Schoneveld talks about is UpresFluid in SoUP. Like I said most of the nodes are based on Houdini nodes and so is UperesFluid.
The problem with MayaFluids is that the fluid container resolution changes the simulation ( in some cases quite drastically), so when you start off with a low resolution to get the motion right in realtime and then crank the resolution up for the shading, the low resolution motion of the fluid can be significantly different to the high resolution one. In Houdini you start on a low res container then upres it, which makes an exact copy of the low res container but with the option to multiply the resolution. SoUP's upres fluid does exactly the same (Awesome!!!).
Now to the practice... Charly and Luke are going to make a life action film with quite a bit of Vfx in it. One of the effects is gonna be a wall on fire, best example to test upres fluid.
I know it's not really good, but it shows how much more details you can get out of the original MayaFluid sim. Another really handy option is the wavelet turbulence. I'm not quite sure how it works but I know by changing some of the setting it gets rid of the puffy look of the flames.
I've definitely got quite a bit more work to do.

P-Dawg is out!

Monday, December 6, 2010

Falling Victim to the Seasonal Seven?: Let Strategy Be Your Anti-Cookie Ammunition


Crisco's on the counter, Mama's baking apple pie.  Granny's pouring stiffies and knocking em' back with the boys and Uncle Joe's making his famous velveeta dip with fritos.  Pop's on his third rummed 'nog and just snuck the dog Aunt Linda's beef yorkshire pie, and your little cousin's in his cowboy gear, high on butter cookies and m&m's, shooting grandpa whose either really dead, or fast asleep on the coach with a piece of fruitcake stuck to his belly.  Welcome to the Holidays!!!

Yup, it's that time of year again.  Where social occasions should be called mandatory obligations, and where not partaking in a cocktail will get you renamed Ebenzer Scrooge quicker than you can say Bah Humbug.  You visit your family, your partner's family, your friend's family, and your friends' friend's family, and while some of it may be fun and entertaining, often we show up completely unsure why we agreed to go.  Either way, all to often we take refuge in too many cocktails, too many cheese plates, too many buttered rolls, and too many traditional treats that remind us of childhood, inevitably finding that seasonal seven, that freshman fifteen, that muffin top or dunlap (where your waist dunlap your pants) or whatever you want to call it, rearing it's ugly head by january (hmmm, and i wonder what your new years resolution will be, AGAIN).  So how can we skinny, rather than just shimmy, our way though the holidays when faced with all these exotic (yes sarcasm intended), rich delicacies and so many social gatherings??  Here are a few tips to give you a little Anti-Cookie Ammunition:

*Start your day right by eating light.  Since holiday dinners may include heavier foods and richer desserts, let your body have the daytime hours to rest, process, and prepare.  Start every morning with a glass of room temperature or hot water with lemon and ease into your day with fruit, fresh pressed green juices, or green smoothies.

*Eat three meals and two in between meal snacks so that the body receives nourishment every three hours.  Breakfast (fruit/juice/smoothie) at 7am, snack (fruit/juice/smoothie) at 10am, lunch at 1pm, snack at 4, dinner at 7.  This should help curb your hunger so you aren't famished by the time you show up for your event.  Make sure the food you are eating is filled with fiber and nutrients.  At lunch prepare a salad with steamed veggies and have a small serving of grain, legume, or sweet potato, and bring veggie crudites and a little hummus to work as your later afternoon snack. 

*Eat a healthy meal at home before showing up at your event, eliminating hunger so there's no need to snack.


*Use food combining principles.  Don't combine protein with starches, and always eat fruit by itself.  Include LOTS of water filled vegetables with all of your meals (vegetables combine well with starches and with protein).  This way you can eat heartily without overtaxing your digestive system.   You could also consider taking a digestive enzyme at the start of each meal.  Wait 3 hours after a carb based meal, 4-6 hours after you eat animal protein, and 30 minutes after fruit to consume anything else.  If you even just focus on those transit times it'll keep you from munching and allow your digestion to work effectively.

*Drink minimally during mealtime.  Drinking during meals dilutes digestive juices making it harder for your meal to get properly broken down.  

*Choose good starches.  Forego white rice, white bread, pasta, and sugar laden baked goods.  Search for brown rice and quinoa dishes, and let sweet potatoes and butternut squash curb your sweet tooth.

*Bring Sparkling Water and lemon to potlucks and social occasions.  Enjoy this out of a wine glass.  Sometimes it's just drinking out of the big kids glass that makes all the difference. 


*Drink lots of water and herbal teas.  If you choose to indulge in a drink or two make sure you drink a 16 oz glass of water in between your two drinks, and again after.  Once you get the water in your glass you may be less likely to go back to the alcohol...just keep the glass full with water, or your tea cup full of warm water to sip on.  Treat your cocktail or wine as if it were a dessert.  Alcohol has 7 calories per gram (carbs have 4, fats have 9), those calories add up QUICK plus drinking hinders your best judgement.  When judgement goes out the door, so does your anti-cookie ammunition.

*Bring your toothbrush, a small toothpaste, floss, and a travel size mouthwash, and excuse yourself to the lieu and clean up that dirty mouth.  Often when you clean your mouth you lose the desire to eat, and many foods just don't taste good combined with mint (ever had OJ after a tooth-brushing sesh?  ewww).  Give it a shot.  At the very least, everyone will be impressed with your minty fresh breath!

*Remind yourself of your goals, and how you want to look and feel.  Just because you start to overeat, or slip up with a couple sweets, don't fall into the self sabotaging, defeatist attitude of, "Oh well, i ate the cake, i might as well eat the entire pie too".  While it's fine to indulge a little (you shouldn't feel deprived, just strong willed), don't add insult to injury.  Nip it in the bud and get back on track before your body has a much harder time getting back to where you need to be.  If you know you are the type of person who cannot stop with just one, don't start.  Rather keep sipping your sparkling water, herbal tea, or go for a minty gargle in the restroom.

*Consider bringing an individually wrapped square of your favorite 70% dark chocolate in your bag.  Again, it's not about deprivation, it's about being strong willed and making good choices.  If mom's tiramisu and aunt kathy's eclairs are the only options, you'll be glad to have a little something to enjoy without having to unbutton your jeans.

*Wear slightly restrictive clothing.  HA!  I do this and it works!  Find something (not uncomfortable) that looks good, but might be slightly restrictive.  Like a figure fitting dress with heels that will make you stand proper (so the belly can't fall out), or pants that don't have a lot of give, or a shirt that is not very forgiving through the midsection (girls, get rid of those empire waist tops if you're not preggers), and let this outfit be a gentle reminder of the old saying "nothing tastes better than skinny feels".  Although, some things do taste better than skinny feels, after the holidays you'll be glad you told yourself that anyway.

*Last but not least is the MOST important.  Be truly engaged.  Rather than making the occasion about food, drinks, and jibber-jabber, really tune in.  Who are you really talking with?  Get to know them.  Ask questions.  Learn from them (yes, you can even learn from folks you think are stupid and crazy).  Be present.  You'll have a much better time, get so much more out of the night, and won't feel the need to nibble cuz your mind will be active on other things.

...And if all else fails, join me in January to start the year off right recommitting to your waistline and learning how to take control of your health for a 30 day yoga challenge and cleanse: 'Detox and Flow' at Sculpt Fusion Yoga in San Diego (sculptfusionyoga.com)

Saturday, December 4, 2010

One dude post-production

I read on fxguide a couple of years back about a guy called Gareth Edwards, who directed a TV history drama about Attila the Hun for the BBC. The remarkable thing about that guy and the film was, that on top of being the director, he also made all the 250 vfx shots himself. He only used off-the-shelf software like 3DMax, After Effects and Photoshop ...AND... it only took him 5 month. Now the same guy directed a feature film called "Monsters" and guess who did all the vfx shots!
Again it only took him 5 month and again he only used off-the-shelf-software. Fxguide interviewed the guy and I want to shared it, cause it's just the perfect example of what is possible through efficiency and discipline. Especially with the major project hanging over everybodies head I hope my fellow animators take some motivation from that, regardless of their field.
Here's the link:
The link for the article about his work on Attila the Hun:



Tuesday, November 30, 2010

Eye replacemant - First Test

Since I'm doing post-production on pretty much every final project that involves CG I get to really concentrate on the stuff I really want to do this year. There are some cool projects this year, but probably the most challenging task is an real-life eye replacement on a stop motion character. It's Sarah's idea and she took it from the Canadian stop motion short "Madame Tutli-Putli" which first involved life action eye replacement. On the web side it says that production for that 17 min short took 4 years in total. The main reason is that they had the actors act out the animated scenes and then masked out the eyes and compted them on top of the stop motion character. My first thought was: "Why don't they used 3D camera mapping?" Well as it turns out the compositor working on it is mainly a portrait painter and probably (I only assume) doesn't know 3D that well. So I came up with the idea of 3D motion track the movement of the stop motion character, then camera project the life action footage (taken from the front) onto geometry, which then is animated according to the 3D motion track.
Now to the testing!
Orla did a quick stop motion test. Because of technical difficulties, we had to shoot it in low res (788 x 576), while the life action footage is shot in HD 1080.
Here's the stop motion test!



Here's the life action front shot!



So... I tracked the stop motion test, but unfortunately I (again) messed up the set up. There were not enough tracking points to track all of the movement, without any jerky glitches. The first 2, 5 seconds are pretty much useless. Well I guess that's why we do the testing. The last 6 seconds were fine though, so at least I had something to play with.
I prepared (stabilized and masked) each eye in After Effects and exported them as 32bit EXRs.

Then modeled the geometry according to the 3D location of the locators exported from the 3D motion track. Because MatchMover allows you to animate the camera rather than the scene, it's possible that the geometry can just sit in 3D space, while the camera moves around it, making it look like the geometry is moving.
This is the geometry for the projection (not perfect. Gotta spend more time on it once it comes to production).


Next thing I build the set up for the camera projection and painted transparency onto the mesh using Maya 3D paint tool! Here's a screen shot of the geometry with the life action footage projected onto it!
The main thing here is that the camera is already tilted, but because the 2d(!) footage is projected onto 3D geometry it still looks 3D.

Maya's viewport allows to see the camera projected geometry displayed and updated, which makes it easier to set up the mesh and the cameras.

The shading and lighting is going to be a bit iffy. But I tried to simulate the lighting.
That's all the work done in Maya. Now it's comping!
I rendered out each eye and one render of the mesh with a lambert material override to get some shading. The comping mainly involved color grading, masking out the nose and adding some grain to the CG shots, since the resolution was much higher (although I think I got a bit carried away with that).
I also had to paint out some bits of the puppets eyebrows, that woulg stick out at the beginning when it turns around.

There're still some things to sort out, but the main idea stands. The test was mainly to go through the pipeline and to proof to Sarah that it could be done. She's not that familiar with 3D so she didn't trust the idea at start. But I think I managed to convince her that this technique is feasible and will save her a lot of time over the masking technique from Madame Tutli-Putli.

Thursday, November 25, 2010

One More For The Holiday Feast: Easy cRAWnberry Sauce



Happy Thanksgiving all!  I wanted to share a quickie recipe for cranberry sauce that's super delicious, sweetly tart, and perfect to round out the holiday plate.  It's so simple since you don't have to cook it, and therefore it retains all of it's nutritional qualities and is sweetened with natural sources.  Cranberries are notorious for their aide against UTI's, but did you know these babies pack a powerful punch of antioxidants?  They also have anti-inflammatory qualities and can help combat the oxidative stress from cholesterol helping to lower blood pressure.  So when you pile your plate high today drop on a solid serving of the cranberries, and make sure you round it out with as much fresh, raw, seasonal foods that you can find at the table!  Enjoy the good eats and happy holidays!

cRAWnberry Sauce:

1 12 oz bag of cranberries, washed
pitted dates - I used about a dozen pitted dates.  They were a smaller variety, so if you are using big beefy medjools you may need less
1 peeled and segmented tangerine
agave to your liking to sweeten

Put all of the ingredients but the agave in your Food Processor and blend down to a thick sauce.  Taste. Drizzle in agave as it is processing and taste as you go so you don't over sweeten.  I used about 1/8 cup of agave (just a couple tbsp).

Wednesday, November 24, 2010

Gobble This: Acorn Squash & A Grateful Thanksgiving


So here it is the day before thanksgiving and i haven't planned what i'm making.  hrrrmmmm....  Let's figure this out together.

This year is all about EASE.  We have some friends coming over for dinner, but it's all very informal.  A casual day/evening of hanging out, eating, drinking, socializing, and enjoying the wonderful friends and company that we keep.  I just hit the market (a complete zoo and parking lot hell-zone) and still need to pick up a couple of harder to find essentials.

So what's on the menu?

Boyfriend is taking care of the bird (so not my thing), and he's picked up Trader Joes gravy and stuffing, and beer for the boys.  He also picked up some brussel sprouts which he's recruited me to roast.  Simple enough task.

I have one friend bringing dessert and one bringing a salad and a rutabaga dish.

I made sure we had ample vino for the wino-friends i keep (God love'em).  I know i'm making a tagine of carrot, butternut squash, and yam (all from my csa this week) with prune, gold raisins, onion, and warm spices.  The chopping will take some time, but the tagine cooks slow without much attendance or effort on my part.  The outcome is always worth the chopping time!  I'll also whip out some cranberry sauce tonight, no sweat...and i don't have to think of it tomorrow.  Oh yea, and the persimmons....what to do with the insane amount of these i have.  I tell you, from the csa, i have persimmons out the hoo-ha.  Perhaps i'll make the persimmon salad i blogged about on halloween, as well as a little persimmon in a second dinner salad if we need.  My favorite salad right now is a 6 oz bag of spinach, some thinly sliced red onion, 1 persimmon sliced and chopped, 1/3 - 1/2 an avocado, a dash of seasoned rice vinegar, a squeeze of lemon, and a few solid cranks of sea salt...you have to mush it all together in a bowl with your hands so the juices from the persimmon and the avocado squish into the salad...it's sooo good).


My final act will be acorn squash.  It's so simple to prepare and so delicous with warm holiday spices.  That's the effortless recipe i'm sharing with you today. 

I hope your Thanksgiving is full of warmth, love, smiles, hugs, and lots and lots of healthy delicous foods.....and maybe a spirit and/or dessert.  Tis the season, right?!



Half Moon Squash:

Preheat oven to 400 degrees
Clean the outside of the squash well with a scrubby brush.  The often pushed aside skin is edible.
Slice your acorn squash in 1/2 and scoop out the seeds and stringy flesh in the inner circle.
Place halves flesh side down onto a cutting board and cut into slices (half moons) about 3/4 inch thick
Line a baking sheet with parchment paper
Place half moons on parchment lined baking sheet and drizzle lightly with EVOO
Gently rub the EVOO into the half moons to coat all sides
sprinkle with cinnamon and garam masala
Roast in the oven at 400 until soft, about 45 minutes.



*acorn squash images sourced from google images, but the last one looks exactly like this dish does!

Saturday, November 13, 2010

Home-made Gran'ole: To Warm Your House & Heart


One of the things i love most about having this blog is that it's my own little recipe index.  When i want to make something or have an idea for a recipe, i can often scroll back to another one i made similar, find the basic outline for it, and build from there.  Last night was no different.  Another mellow friday night with the house to myself, which often means you'll find me in my kitchen.  It was a chillier night than most, and i wanted the house to smell and feel warm and cozy.  I decided to make a batch of granola.  After fishing back for my muesli recipe from last year, i got the basics down, set the oven for 300, and started to melt the honey and coconut oil.  Into my cabinets i go to see what treasures i can add.  Here's what i found:  dried persimmon, dried blueberries, dried mulberries, cacao nibs, pumpkin seeds, and of course gluten free oats.  Just what the doc ordered to make a great comforting gran'ole.  Here's your easy steps.

*set oven for 300 degrees
*lightly mist a shallow baking dish with oil
*into a saucepan, melt 1 Tbsp of coconut oil and 1/3 cup of honey
*spread any oats/nuts/seeds you plan to use into the baking dish ( i used 2 1/2 c. oats, and 3/4 c. pumpkin seeds), optionally sprinkle with a little cinnamon
*Pour melted honey and coconut oil from saucepan over the nuts/oats/seeds and stir very well to coat
*Put this mixture into the oven for about 20 minutes, stirring occasionally, until the oats are lightly toasted.  Taste.  You might want to leave in for a few more minutes to toast up longer, or if your oven runs hotter than mine, you may not need as long (?)
*remove from oven/shut oven off
*Mix in any dried fruits/extra tidbits you'd like to add (i used 1/2 c dried bluberries, 3/4 c dried mulberries, 1/4 c cacao nibs, and 3/4 c. chopped dried persimmon)



That's all there is to it.  Allow it to cool and store in an air tight glass jar.  This should hold for a few weeks time.


Enjoy sprinkled over a bowl of seasonal produce such as persimmon and pear, over yogurt to make a parfait, or in a bowl with your choice of milk/milk alternative.

Wednesday, November 10, 2010

Rapidlash serum- updated 6 weeks


So a few posts back was my 4 week rapidlash serum review, i've continued to use it, albeit not religiously, i remember perhaps every other day, and these are the 6 weeks results, again i am thrilled with this product. I think you can definately see a difference, the 4 week picture is at a different angle, if you imagine it straight on, you can determine that the lashes went just past my eyelid crease, whereas now, they are quite a bit longer than that.

As always, covergirl lash blast volume mascara.

Roll on the 8 week mark!

Tuesday, November 9, 2010

I love Zara

Before this year, i'd never stepped foot in a zara as i thought it was a bit snooty, the only one i'd passed was in birmingham, and anyone who's been will know that it is possibly the worst one ever!

Towards the end of the summer, Craig and i went to the trafford center almost everyday for dinner and a light spot of shopping, we've pretty much eaten in every restaurant there!

Anyway, the zara in the trafford center is much much nicer than birmingham and i fell a little in love... One one visit i saw a black leather bag, very similar in shape to the alexander wang rocco, i liked it very much but Craig thought it was ugly and i reconsidered, a few weeks later, the bag was still on my mind, and up popped a post from Laura (lollipop26) with the bag in, which only fuelled my desire for it, i then saw an article about some wag with her friend, and her friend was carrying this bag, that was it, i knew it was meant to be if it kept popping up!
So off i went in a number of different zara's but to no avail, so... i bit the bullet and ordered online.

The box arrived within about 3-4 days which isn't too bad, nothing can beat net-a-porter's packaging, but zara gave it a good shot, a plain brown box with the 'zara' in medium black font in the center of the box, inside, wrapped in tissue was my beautiful bag!!

The one i originally saw in store was much more shiny and 'crackled' than mine and not as attractive, in my opinion.



To give you an idea of size...


It's oh so soft, not balenciaga soft, but i wouldn't expect that for £99 anyway!
i got it a few weeks ago and i've used it alot, sadly its a struggle to get a4 folders in so not everyday.
So yes, this has confirmed it... I love Zara!

Friday, November 5, 2010

Happy VEGAN, GLUTEN FREE Birthday To You: Treats To Impress Your Non Vegan Friends


 It's the night before my boyfriend's birthday and i've procrastinated.  I've bought him a subscription to Rolling Stone magazine and ordered a Guided By Voices record for him through Amazon (because i've been to busy or lazy to go shopping).  It's pretty bad i admit, and the gifts are pretty impersonal.  It's especially shameful since i really would like to show him my appreciation for the fact that he was brought into existence.  So here it is 8:30pm on a warm friday night and i'm left with only my kitchen skills to try to impress the man.  Hopefully the old adage 'a way to a man's heart is through his stomach' is still valid.  AND HOPEFULLY this meat eating, dairy loving, wheat monger will be inpressed with a vegan, gluten free version of what's supposed to be his birthday cake...or rather cupcakes.

The good news is that they turned out pretty darn tastey (mind you i sampled it warm out of the oven, and really anything warm out of the oven is beyond fabulous especially when it involves chocolate.)  Here's what i'm thinking....the boy likes to drink.  So if i slip him a birthday cocktail BEFORE his cake, he might not think to ask me what the shreds of veggies inside are...or if its 'vegan' or 'gluten free': all words that don't necessarily mean no flavor, but rather an implication that it could not possibly be as good as if it had come from lard and refined wheat.  I tried my hand at these cupcakes earlier in the week for my girlfriend's birthday, and of course i asked everyone if they were blog worthy.  The reviews were mixed from 'Awesome - i'm taking one for the road' to 'they're good, but i think they need something else...nuts?'.  I agree that the texture did have a bit of a sponge like dough quality...but even so the boyfriend (who got the last few scraps of cupcake) approved of them.  So this go around i put the 'something else' in: carrots, zuchinis, walnuts, and coconut (See...they are good for you, or at least less bad for you than a cupcake without vegetables) and i must admit, now they are blog worthy.

this is the first batch with just pumpkin and chocolate (no veggies)




deliciously melted and goey from the chocolate chunks right out of oven



Oh and PS - i'm not the best baker.  I'm better at putting together raw food, or cooking veggies, or whipping up gourmet style salads.  My mom's no betty crocker either (probably where i get my lack of baking skills - it's genetic right?), and while she did bake, it was often from a box. The times it was from scratch it might have included crisco or an enormous amount of butter or heavy oil....all things i wouldn't even conceive of adding to my baked goods.  So as you can imagine, when i'm going to bake something, i often opt for a prepackaged item, and then try to doctor it up to limit the fats and make it more healthy (if that's even possible).  This is exactly the program i used for these cupcakes.  Here is a list of the ingredients:

1 package of Bob's Red Mill Gluten Free Vanilla Cake Mix
3/4 of a 15oz can of organic pumpkin puree
a few dashes of cinnamin and a couple dashes of garam masala
1 carrot and 1 zucchini shredded (it was about 1 and 1/4 cup of each)
1/2 cup of shredded coconut
1/3 cup chopped walnuts
1/2 a bag of ghiradelli semi sweet chocolate morsels

Now...you don't really need icing - these are great as is.  However, since it's for my boyfriend's birthday i decided to try my hand at a little topping.

for the icing/topping:
part of a box of Dr Oetker's boxed organic icing mix (basically all sugar)
Virgin Coconut Oil (softened, but not liquified)
shredded coconut
a pinch of rice milk
chunks from a dark chocolate bar

Let's get the cupcakes going:

Set your oven at 325 degrees.  Place the vanilla cake mix in a big mixing bowl and add the spices and pumpkin puree.  Stir well to combine.  Add the vegetables and coconut and stir well into cake mix.  Gently fold in the walnuts and chocolate morsels.  Line a cupcake sheet with foil liners and mist lightly with oil.  Fill the cupcake tins up to the top, bake for 25 minutes or until toothpick comes out clean.

this is boyfriend's birthday batch with carrot, zuch, coconut, walnut, and chocolate


For the icing, i simply mixed the ingredients listed in a bowl and stirred well.  It's not incredibly smooth, but i'm only using a little and it'll do the trick.  You could easily leave the icing off...they are already tastey treats.

When the cupcakes are done let them cool completely before you ice, or the icing will melt off of the cupcake.  Dab a little scoop of icing over top each one and top with a chocolate bar chunk and dusting of coconut shreds.



One last note.  Since this blog was originally composed, both my boyfriend, his parents, and myself have had the cupcakes and all of us are impressed.  I personally am having a hard time keeping away from his birthday treat because they are so unbelievably delicious.  Even the non vegan boyfriend who was a bit skeptical of a gluten free, vegan cake this year has raved about them and said "these really are amazing!"  :)



*You could omit the chocolate if you wanted a less sweet, less fat option.

Thursday, November 4, 2010

Glamour and Nails Inc



Glamour magazine are once again giving away a nails inc polish, the magazine is £2, and the nail varnish is usually £11 so i don't think thats a bad deal at all!
There are four to choose from,
Warwick avenue, a baby pink
Hampstead heath, a burgundy, mulberry colour
Saville Row, a muddy brown
Jermyn Street a light taupe

I love nails inc, i love their 3 week manicure which i recently tried out, though when i went to have it re-done, i ended up walking out at the fact that they charge £20 for a soak-off! Acetone is about £3 for a huge bottle, and if i'm paying the £50 to have the nails re-done, surely i deserve some kind of money off the soak off?? Also, the nails inc i go to is in a house of fraser, who have a year round student discount, yet this does not apply to nails inc... hmm...
sort yourselves out nails inc!

My autumn colour du jour.

As you may have noticed when i post clothing hauls, i have a penchant for black, so it may come as somewhat of a surprise to learn that this season i'm loving a warmer hue.

Burgundy.

Oh i love it so! The first thing i bought in this tone was the batwing sweater (top left) from vince at net-a-porter, and the Anya Hindmarch 'remedies' make-up bag, and i've gradually accumulated quite the burgundy collection, So i thought i'd put together a little collage of some pieces i'm loving, and really want to buy!

This colour is so warm, it suits the colder months perfectly, i do find it suits pinker skintones better than yellow based skins, which might suit a mustard, or chocolate colour better.

There are many variants of burgundy, the more orange/red based (top right), to the more plum based (the heels), to the deeper wine tones.

I find it works equally well with gold jewellery as it does with silver, though gold blends well, silver appears more striking. (Until recently i would only wear gold, silver was a dirty word to me!) I also love that unlike navy, burgundy works perfectly with black, so it has blended into my wardrobe seamlessly.

What is your favourite colour at the moment?
If you want to know where anything is from just let me know! :) x

Sunday, October 31, 2010

Happy Halloween and Sunday Summary


My gosh, this year has flown by! In 2 months and one day this year will be over!

I havent posted this week, so i thought i'd do a 'sunday summary' type post...

What have i done this week?

-Apart from uni, i've collected my car from Craigs, i missed driving too much!

-I've done alot of cooking, todays leek and potato gratin was particularly yummy.

-I've dyed my hair, it's not permanent, just a 28 wash one, as you know i've been trying to grow my hair and keeping it in tip top condition means no ammonia, having said this i did add a couple of blonde bits recently out of boredom, but i've just put a colour called 'iced chocolate' on, it was so dark at first but now its a nice rich brown, but thank goodness its not permanent!



Sooo dark!

-I've painted my nails numerous times, after removing the 3 weeks gel manicure my nails were nice and long but damaged but now theyre cut down and filed to my perfect length, this week theyve been particulere, ruby pumps and now essie angora cardi.

And last but not least i've purchased a few new necklaces which i love, 2 from hrhcollection's etsy store, and one from Lorraine Stanick, thecurrentcustom.com


Lisa Taubes 42" gold fill.
I love this, it really is very elegant, feels weightier than you would expect too!
The ultra sleek (silver)
Gorgeous, especially for a/w i think, It's so much heavier than i expected though! But it adds an edge to even the most plain outfit.

And The Elin (gold and gunmetal)
I loooooove this! its gorgeous, theres nothing else to say other than it's lovely!
Obviously it's costume jewellery, the gold section is very light while the gunmetal is heavier, gorgeous!

So overall a pretty decent week, im loving all the amber, golden leaves all crunchy everywhere, i like autumn, i just don't like being outdoors in autumn! haha it's so cold!

Did everyone remember to put their clocks back?

I hope you're all well, what have you been loving this week?

xo