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: