5.28.2012
scenes from san francisco
our friends tied the knot at city hall, drew's college band reunited at the reception, i ate macarons and cheese in the ferry building, i lounged in dolores park with allie (the love of my life), and it all went by way too fast!
5.24.2012
san francisco
we're heading down to san francisco today for a wedding! i'm so ready for this little vacation. i think a weekend away -- full of friends, food and alcohol -- will give me the boost of energy i need to power through the rest of my thesis. writer's block is killing me right now.
ps: i snagged that wall map (above) at the flea market last saturday for a whopping $2!
5.21.2012
strawberry-rhubarb-hazelnut crumble
after seeing so many strawberry-rhubarb recipes floating around on the internet, i ventured to the farmers market on saturday to gather supplies for a crumble. this dish is pretty perfect, considering the fact that portland is currently straddling the seasons. the cinnamon crumble is warm and comforting, while the bright flavors from the strawberries and rhubarb signal that summer is just around the corner.
strawberry-rhubarb-hazelnut crumble adapted from this recipe
for the filling:
1 1/2 cups rhubarb, chopped into 1-inch pieces
1 lb. fresh strawberries, hulled and quartered
juice of 1 lemon
1/2 tsp vanilla extract
1/4 cup sugar
3 tbsp almond flour
pinch of salt
for the crumble:
1 1/3 cup almond flour
1 tsp baking powder
3 tbsp raw turbinado sugar
1/4 tsp cinnamon
1/4 cup crushed hazelnuts
6 tbsp coconut oil
preheat oven to 375 degrees f. mix ingredients for the filling and place in your baking dish. in a separate bowl, mix all ingredients for the crumble (excluding the coconut oil) until combined. add coconut oil to the crumble mixture with your hands, working it until clumps form. then evenly distribute the crumble on top of the filling and bake for about 40 minutes, or until the filling is bubbling and the crumble turns golden brown.
strawberry-rhubarb-hazelnut crumble adapted from this recipe
for the filling:
1 1/2 cups rhubarb, chopped into 1-inch pieces
1 lb. fresh strawberries, hulled and quartered
juice of 1 lemon
1/2 tsp vanilla extract
1/4 cup sugar
3 tbsp almond flour
pinch of salt
for the crumble:
1 1/3 cup almond flour
1 tsp baking powder
3 tbsp raw turbinado sugar
1/4 tsp cinnamon
1/4 cup crushed hazelnuts
6 tbsp coconut oil
preheat oven to 375 degrees f. mix ingredients for the filling and place in your baking dish. in a separate bowl, mix all ingredients for the crumble (excluding the coconut oil) until combined. add coconut oil to the crumble mixture with your hands, working it until clumps form. then evenly distribute the crumble on top of the filling and bake for about 40 minutes, or until the filling is bubbling and the crumble turns golden brown.
5.18.2012
friday
youth lagoon and the portland flea. i have ashely to thank for these two wonderful discoveries. we're going to check out the flea market tomorrow morning -- i'm hoping to find a few treasures for the new apartment. happy friday!
5.14.2012
5.13.2012
mother's day
happy mother's day, mom! thank you for all that you do. wish i was at home drinking wine and eating potato chips with you on the deck ♥ love you.
5.11.2012
friday
we're going to see the head and the heart and damien jurado in july at the oregon zoo. speaking of the oregon zoo, have you seen this video? happy friday!
5.08.2012
happiness
on sunday, i prepared my first meal in our new kitchen. as i was stirring ingredients together, i was hit with an unfamiliar emotion: HAPPINESS. from something as simple as looking out the window and seeing greenery. from light and fresh air pouring in at dusk. it occurred to me that the dismal conditions of our old apartment had sucked all the joy out of cooking.
but in this new space i feel inspired and energized. i think i'm going to like it here.
but in this new space i feel inspired and energized. i think i'm going to like it here.