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March 7, 2010

Beautiful Weekend, I wish you’d stick around just a little bit longer.


puppy to penguin

March 7, 2010

So I was looking for Harry Nilsson’s, The Puppy Song, to accompany this post. No surprise that most of the videos were cutedog-snapshot overload. I went over to Vimeo and came across this. Unrelated but ever so sweet. She’s also got some great hooping to Björk as well.

I haven’t shaken my blues off yet but I did stay busy this week, mostly in pursuit of the puppy dog. You may have seen him in a recent post, poor thing lying on the wet ground. We almost lost him a couple of times in the past few weeks but finally left him completely behind on Tuesday at the Liberty Science Center along with a cherished back pack. We went back for him the following day and discovered that the backpack was indeed in their Lost and Found but the puppy was not in the backpack. However, he was listed in their directory of lost items (lovely that they have one). Only problem was that the man with the keys had just left for home, after sending down our backpack.  On the third day, we successfully brought doggy back home.

Funny thing — when I first discovered we’d lost him, I made a phone call from home to the Liberty Science Center and left a message. My boy overheard the recording, mishearing it as “animal center.” This thought, that his doggy was at an animal center, lodged right into his mind, easing his trepidations. I must say he was a bit surprised to see us pull up to the same old Liberty Science Center and not some sort of Diego-ish animal rescue center.

What follows is a tribute to doggy because, dear doggy, ever since we lost you things haven’t been quite the same. Make space for penguin. He’s cute. He’s tiny and he fits so well in one hand.

February 26, 2010

When you’re feeling blue, pretend to be cheerful. Sometimes it works.

Bake cookies and use those thrifted plates for the first time:

Play in the snow with your pajamas on:

Build for a puppy dog:

And if that doesn’t cheer you up, strike a pose for a snow girl:

Still not cheered? Well, then you *must* watch this (thanks, Angela, for posting this to Facebook!):

Other inspirations of mine today: drips of rain, birthday greetings, bread flingers, vintage chalkboards, and Lykke Li:

I love her 80’s inspired quirkiness. I love that she is a woman and yet not afraid to be publicly odd!

feeling melancholy

February 25, 2010

I’ve had a melancholy week. A moment from it, inspired by this simple thoughts blog:

Why is it that getting off to something which promises such fun is SO difficult?

whatcha cookin?

February 18, 2010

Leftovers for lunch. I picked up this cute, little skillet at the thrift store on Saturday. I’m loving it!

We made this dish for the first time last week. Smitten, we put it on our meal plan again for the new week, doubling the recipe. Hubby eats a very low sodium diet, which cuts out most dairy, so we have not tried it with the cheese and butter but I’m sure it is quite delightful that way. By the way, what is your personal protocol for posting recipes on the web? I am new to this.

This is adapted from Madhur Jaffrey’s World Vegetarian. I highly recommend this book! It is a favorite of ours.

Risotto with Spinach, Golden Raisins, and Pine Nuts

1 vegetable bouillon diluted in 4 cups of boiling water (we use Rapunzel’s No Salt Added) or 4 cups light vegetable stock. The stock will get cooked down so it is important that your stock is not too salty.

3 tablespoons olive oil

2 tablespoons pine nuts

1/2 smallish onion (about 1 ounce), peeled and finely chopped

1 tablespoon golden raisins

1 1/4 cup frozen spinach, defrosted and drained or 10 ounces fresh spinach, washed and cut into fine ribbons

1 cup unwashed risotto rice

1/4 teaspoon ground cinnamon


1/2 cup grated Parmigiano-Reggiano cheese

1 tablespoon unsalted butter, cut into small pieces

Keep the stock hot on very low heat. Heat oil in a a large, heavy pan over medium-high heat. Add the pine nuts. Stir and fry until golden brown. Remove and set aside. Add the onion to the remaining oil. Stir and fry it for one minute. Add raisins. Stir a few times before adding the spinach. Stir the spinach for 3-4 minutes. Add the rice and cinnamon. Stir and fry for another minute. Now pour in a ladleful of the stock. Turn the heat to medium. Keep stirring the risotto. When the stock has been absorbed, add another ladleful. Keep doing this until all the stock has been used up and the rice has cooked for at least 22 minutes.  Cook to absorb the last of the liquid.

If you are using the dairy, add the cheese and butter. Stir until the cheese and butter have melted and have disappeared in the rice. Turn off the heat.

Sprinkle the pine nuts on top and serve. Yum!

the great backyard bird count

February 15, 2010

I wonder if any of you participated in The Great Backyard Bird Count this year? I always seem to miss it.

Pinecone feeders like these? Mostly just good for the squirrels:)


February 14, 2010

Much love to you all!