either way, i felt a little guilty after. all i need is a solid week of home-cooking so that i can face take-out with impunity and my head held high.
i've added a new wreath concept - i want to do a felt leaf one, an ornament one, AND a yarn-wrapped one! inspiration from the ones made by this etsy seller, knockknocking:
pretty cool, huh? i'm going to raid michael's for styrofoam wreath forms and then see what kind of yarn i have to get rid of before i go looking for complimentary felt. FUUUUUUUUUUUUUN.
so, of course, the tree ornaments i love the most above all are the ones that whip ebayers into a frenzy of pre-auction expiration overbidding and merciless sniping as the clocks wind down. these are mercury glass bead icicle ornaments. aren't they beautiful, though? so delicate and colourful...i love them.
what i should REALLY be doing with my time is doing GMAT practice questions so that i can apply next year to start school in 2010-2011 - but that's assuming i still want to do this silly masters of public policy anyway. and seriously, if it impedes perfectly acceptable crafting time - why would i prioritize it?
tonight i made us a kale, ricotta, and mozzarella pie with a spinach salad with a warm bacon vinaigrette and pecans.
i forgot to post the recipe for the cheddar jalepeno drop biscuits last night, so they're at the end here - MAKE THEM. they're good! and the perfect accompaniment to beef up a weeknight soup dinner.
roll call of awesome:
i'm currently coveting these 2 prints to dress up lil' ugmo (available from lovelydesign):
aren't they dear? i love that late 70s, early 80s educational aesthetic. love the font, love the colours, love the subject, love the overall design. love them!
cheddar jalepeno drop biscuits
adapted from gourmet magazine, makes 12 hearty biskweets
2 1/4 c. all purpose flour
2 1/2 t. baking powder
2 t. sugar
3/4 t. baking soda
1 t. salt
3 scallions, finely sliced
1 jalepeno, minced
1 c. sharp cheddar cheese, grated
6 T. cold unsalted butter, cut into large pieces
1 c. shaken buttermilk
- preheat oven to 450F
- mix the dry ingredients together with the scallions, jalepeno, and cheddar
- cut in the butter (i rub it in with my fingers) until the butter is in small, pea-sized pieces
- stir in the buttermilk
- drop by 1/4 c. (i used a large ice cream scoop) and drop them on a silpat or parchment lined tray, spaced about 2" apart
- bake for 15-20 minutes until they're golden brown.