A New Year

I love celebrating New Years staying up late, drinking champagne, being with friends and family, reflecting on the previous year, accomplishments, changes, relationships, views, places I have visited, I love it all.

Some of the rituals I incorporated into my new years this year included burning small pieces of paper with words representing things you want to leave behind for the new year, such as judgement or bad habits. I was lucky to do this at the Cheese Board Collective's annual New Years Eve party with a few of my closest friends and many others who are apart of the collective.

New Years Day began with a hangover, delicious home brewed coffee and playing around in the kitchen perfecting a black eyed pea chili recipe. To say the least, the chili turned out amazing.

New Years Day Black Eyed Chili:

2-3 cups black eyed peas - soaked overnight
1 can kidney beans
1 can black beans
6-7 cloves garlic roughly chopped
1tbsp cayenne pepper
2tbsp oregano
1tbsp chili powder
2tbsp cumin
2-3 Cans diced tomatoes (I was lucky enough to use some that had been freshly canned this summer!)
1 small can of tomato paste

Put the black eyed peas into a large pot with a little water and olive oil and place on low heat. Make sure the peas have been soaked over night and feel hydrated (the alternative is using 2-3 can of black eyed peas). Add in the other beans, the tomatoes and the garlic. Make sure the heat is at a low simmer. Add the spices, mix and keep on low heat for 1 hour, mixing every 15-20 minutes. Taste often and add spices to taste, and any additional salt and pepper desired. I ended up throwing a big bag of fresh spinach in at the end because we can always use more leafy greens in our diet! Since I was feeling easy (not lazy), a mixing up a Trader Joes Corn Bread premix did the trick in completing my lucky New Years Day Dinner - yum!

2013

2013 has been a wonderful year, full of adventures, musical birthday celebrations, travel to south east asia, a new home, job and car, and of course and most importantly a circle of friends and family who have supported me in making 2013 a year of living every moment to the fullest.

After taking a break from blogging the past few months, I was discouraged to come back to my blog and see where I had left off. The first thing I noticed was my post count stating that I had posted 18 posts in 2013 -how freaking exciting! I know that they haven't been regular or organized or always complete (but now I have something to work on in 2014) but that is very impressive to me. I am looking forward to a new year filled with creativity. I plan to better documents my artistic endeavors and expand into new mediums including adding poetry and short story to my blog. 

Bagan, Myanmar in November 2013

Simple Leather Wallet

I have always had an eye for leather purses and wallets, really of all shapes and sizes. Inspired by a friend of a friends handmade leather wallet and her claims of how easy and simple it was to sew together. I promptly took a trip to the local leather shop, Leatherwise, to see what inexpensive scraps I could find to create something on my own.  I found myself in heaven. Leather Wise carries all types of leather and the selection of scraps was just what I needed.

Stitching together the wallet after pre 'poking' holes with the Awl

I ended up taking home two squares of leather and choose to begin with a very simple wallet. I needed to purchase a few tools for proper assembling including an Awl-to pre 'poke' holes in the leather, and a setter-to attach the front snap. I already had a large sewing needle and thick thread.

Finished product, top wallet lined with cotton print

 To add a pop of color my mom gave me the idea of lining the interior of one of the wallets with a cotton fabric. 

I am extremely happy with how these turned out and have plans for several more leather pieces, including a larger purse. These simple wallets have been very handy, to cary cash at the farmer's market and as a chic checkbook holder.

Close up of interior

Gourmet Dining

So far the month of July has been filled with amazing gourmet food from several amazing restaurants around the bay area. I have been feeling like a spoiled piglet but have embraced each meal and enjoyed every experience. My taste buds have definitely become accustomed to these decadent meals, and my standard homemade quinoa salad last night did not taste as good a usual.... 

Phillip, Me, and Mom, left to right, top to bottom, anticipating tacos and beer, tacos and beer and zinnias from my backyard garden

 July 1, 2013 began with a trip to Santa Cruz Mountain Brewery where we enjoyed there Monday Happy Hour with $1.00 off beers. We selected the SCMB IPA and Wilder Wheat to pair with Fish Tacos delivered from Kelly's French Bakery around the corner, hands down the best fish tacos I have ever experienced. Enjoyed in the small beer garden of SCMB, with the smell of the fresh ocean air of Santa Cruz, CA.  

Close up of double scoop in house waffle cone, mint chip and green tea, bottom to top

Later that week I landed at my all time favorite dessert shop The Penny Ice Cremery, where we indulged in a double scoop of Fresh Mint Chip and Green Tea. The Penny Ice specializes in high end, gourmet, small batch ice cream with ingredients from local farms. The mint chip contained actual pieces of fresh mint leaves and the green tea was absolutely to die for. They also are the only ice cream shop to be license  to pasteurize all their own milk. 

Goods, Me, Phillip, left to right, sitting on a bench in front of the Cheese Board Collective rationing

 On a spur of the moment trip to Berkeley we decided to go all out. Beginning the day with a stop at the The Cheese Board Collective where we sampled Rosemary Foccacia, Sourdough Baguette, Wisconsin Blue Cheese, Corn-Cherry Scone, Ginger Cookie, & Chocolate Chip Cookie and coffee from Philz Coffee. I was quite excited to try all of our tasty treats and got a bit territorial wile rationing the goods. 

Artsy menu, drinks, pizza and filet mignon, left to right

Chez Panisse Cafe had one reservation for 9:45 p.m. and we didn't think twice in booking the reservation. We would have loved to eat in the restaurant, obviously, but decided to start with the cafe and to stick with something of budget.....ha...... the average meal in the cafe is $30-$50 per person. 

We started with drinks around 9:15 at the bar selecting a Farmhouse Ale and a Napa Valley Zinfandel both made especially for Chez Panisse. Dinner began with a Corn Zucchini Blossom soup and a Squab (pigeon!) Beet Salad and followed with a Fennel Sausage Pizza and the most perfect filet mignon and potato crisps. This meal was worth every minute and bit and I hope someday for some special occasion I get to go back and eat downstairs!
 I hope you enjoyed this post and I encourage all you foodies and non foodies to check out these great spots, every dollar is worth every bit! Here are some links to other delicious spots I recommend checking out and stay tuned for more eatery reviews... this has been quite fun.

Buttery Bakery- Sandwiches, breads and pastries are all amazing. Santa Cruz, CA
Gayles Bakery- Cakes and pastries. Santa Cruz, CA
Chaam Berkeley- Thai everything is excellent. Berkeley, CA
Lillian's Italian Kitchen- Pesto and Prawns, Lasagna, Polenta. Santa Cruz, CA

What I'll be wearing this weekend....Happy Friday

Bright V-Neck T's & Do It Yourself Circle Scarves

This week at the Gap I scored when finding a sale on basic v-neck t-shirts in bright summer colors, $10.00 each! I paired these basic comfy T's with Do It Yourself circle scarves. Since I am totally against wearing anything remotely uncomfortable ever this is perfect for me to throw on for work....pretend it is business casual... Also a great outfit for a morning coffee date or farmers market run usually paired with jeans, yoga pants or a neutral summer skirt.
 I made these circle scarves last fall with my sister and friend. Another easy, simple, and cheap do it yourself project. I used 1/4 - 1/2 a yard (depending on how full I wanted the scarf to be) of cotton stretch spandex. The blue scarf is 1/2 yard and black/white stripe is 1/4 yard. The fabric was between $6.00-$10.00 per yard. I sewed the fabric long way first into a tube with a sewing machine and then hand sewed the tub together creating a circle tube. So easy! I already have 4 of my own and made a couple more as gifts for friends. Happy Friday!

Colorful Hair Ties

Although I have made the claim before, this is the easiest do it yourself project EVER. Over the past few years I have seen these cute hair ties in several salons and boutiques  There are so freaking cute, in all different colors and patterns including tie dye and stripes. The average cost I have found to be about $1.00 (+) each, affordable for one but definitely not to purchase the entire collections. These are perfect to match with an outfit or to spice one up and can keep you looking fashionable while working out. They are also really great for the health of your hair because it is more difficult to damage and break your hair while using these soft elastic ties.
How to? I was able to find this stretchy material ribbon at my local fabric store Hearts Fabric, so check yours or go online and place an order. Cut pieces of the elastic ribbon to your desired length and tie! Great addition to a birthday gift. Enjoy!

Seven Salads

One - Quinoa Fennel 

Key ingredients are quinoa and thinly sliced fennel bulb. Incorporating a grain into your salad can be an easy yet amazing transformation for a salad. I use warm grains, on fresh salads to lightly steam and soften the fresh veggies or chilled grains to add additional crunch, especially during the warmer months. I highly recommend adding fennel bulb into your salad regiment, it also can be grilled or sauteed in olive oil for a warm salad topping, a refreshing substitute to onions! Other ingredients featured are avocado, thinly sliced baby red cabbage, red bell pepper, butter head lettuce, Bragg's Liquid Aminos, olive oil, lemon.

 Two - Yellow Beet Parmesan 

Key ingredient is the grated beet, the sweet beet juices are combined with a balsamic vinegar and Parmesan cheese. Several types of greens were mixed for the base of this salad including fennel leaves, arugula, mustard greens, butter head lettuce, chopped leeks, lemon, and olive oil. 

Three - Pea Shoot with Mustard & Dandelion Green

Key ingredient is the sauteed mustard greens and Dandelion greens which add bitterness and spice combined with the sweet sauteed pea shoots. Lightly sauteed in olive oil and garlic and arranged upon a bed of fresh mixed greens (baby lettuce, fennel, arugula) and blossoms. Dressed with Meyer Lemon and coarse sea salt.

 Four - Rainbow Chard-Sunflower Sprout-Tahini 

Key ingredients are steamed rainbow chard chopped and cooled. Fresh sunflower sprouts, avocado, steamed and cooled sweet potato, red cabbage, parsley, cilantro, mint, fennel. Dressed in a homemade Tahini dressing-sesame butter, olive oil, garlic, lemon, salt, turmeric, cumin, black pepper blended until smooth and creamy. 

Five - 100% Backyard Gardener

Key ingredients are steamed rainbow chard chopped and cooled. Fresh sunflower sprouts, avocado, steamed and cooled sweet potato, red cabbage, parsley, cilantro, mint, fennel. Dressed in a homemade Tahini dressing-sesame butter, olive oil, garlic, lemon, salt, turmeric, cumin, black pepper blended until smooth and creamy. 

Six - Carrot Avocado

 Key ingredients are fresh baby carrots, roasted in olive oil and plenty of garlic and topped with salt and pepper. Let roasted carrots cool and mix in with fresh cut avocado, dress with additional lemon if desired. This is such a simple but delicious salad.

 Seven - Rosemary Garlic Potato 

Key ingredient is the rosemary garlic olive oil roasted potatoes. I found a large selection of miniature potatoes at the local market this past weekend. Roasting them was amazing because they we so small and tender and only took 25 minutes to roast at 400 degrees! The warm potatoes steamed my fresh greens. I used the left over garlic rosemary olive oil from roasting to dress my salad. Other ingredients in this salad include, arugula, parsley, cilantro, sliced white, orange and purple carrots, grated beet.