When did Lush get a new site with a USA category and everything?
I get word that Fred Flare is having a sale in San Francisco:
“San Fred-cisco Sale:
fred flare’s Summer SALE at Build!
Saturday, May 31st 11am-5pm at Build, 483 Guerrero St (Near17th St.) 917-488-8071
To celebrate their fifth year in business, fred flare designers Chris Bick and Keith Carollo are excited to launch their summer sale tour in SF at Build – a storefront performance space that Keith started way back in the 90’s! fred’s SF fans will be able to scoop up tons of items from the Spring/Summer collection at discounted prices! You’ll find fred’s quintessential guitar pick earrings ($5) and brand-new ice cream earrings ($6), pink note totes ($6 or 2 for $10), pixie composition notebooks ($4), vintage Charlie clutches (set of 3 for $6), Drew Barrymore’s fave birdy notes ($4) as well as some unexpected goodies from the fred flare archives for just a buck! Shop ’til you drop to a fun electro-pop soundtrack! Rock it!”
I’m looking for a good eye cream to wear at night and during the day when I know I won’t be going outside for a while and don’t want to deal with the SPF stuff yet. So far the ones I have tried have not been soaking in and eventually get up into my eyes. Not stingy – but it’s like having vasoline in your eyes. Any recommendations?
There was a discussion about knitting and riding in cars on last weekend’s Car Talk (I can’t find it on the site). The caller was concerned about impaling herself on a needle if the airbag were to deploy, and getting hurt in an otherwise non-fatal accident. I think the (not very comforting) consensus they came to was that we all have to die sometime.
Diet Vanilla Coke – yes? no? I want to try it but the place I shop at only sells it in a 12-pack and I’m just not willing to commit.
Martha Inc is on tonight, while I’m not really looking forward to someone having a bad light shed on their life, I am curious.
Last night was Breakfast Dinner around here, we made cloud pancakes and they were yummy, reminded me of french toast.
What do you guys do about warm foods creating condensation on plates? Besides getting a huge kitchen with those warming drawers. I don’t like soggy toast and so I wrap it in a napkin (I read somewhere that this is actually called a toast diaper). A while back I saw a toast rack at Ikea and I thought it was just another thing to clutter a kitchen, but now I kinda want one.
There is some great info on vegetarian gelatin alternatives and how to make your own agar agar in the comments of the coffee jello! post below. I’ll pull the info and post it when I have some time, but if you’re interested check it out, super thanks to everyone that contributed!
We made the tofu fries again last night and had a lot more luck this time. We really squeezed the liquid out between kitchen towels, I put the oven rack up to the second slot so it was close to the (electric) broiler. They were crispier and more fun to eat than our first try. If you are wondering, there is no breading or frying involved, you are just broiling firm tofu so it’s extra good for you, as long as you choose dipping sauces carefully. But, using the Silpat if you have it is recommended, and may even be neccessary. Yay for tofu fries!
I just got the new Bliss catalog and they recommend my favorite sunscreen as the best for oily skin. I feel so ahead of the times. They had Ask Miss Bliss features throughout and I started to get ‘annoyed’ by the ‘overuse’ of quotes.
Has anyone used their Diamancel foot buffers? Are they worth it? I keep buying elcheapo plastic ones from Walgreens which don’t last. But, I’m not sure if I really need diamond dust grit either.
In a bookstore yesterday I ran across the Klutz picture bracelet kit, and lookie, they also sell just the bracelet and plastic cabochons.
weekend in food
After a particularily gooey failure at making the Zuni Cafe ricotta gnocchi, we decided instead to attempt to recreate one of my favorite things – Petto di Pollo alla Genovese, lemon garlic chicken, from the adored ‘Stino da Napoli in Rocky River, Ohio. I make sure I get to this restaurant each time I visit home, and I always order this chicken. This is what we did, and we came fairly close to the real thing. We pounded some good chicken breasts between layers of plastic wrap (this keeps everything very clean). I saw a segment (similar) on the Food Network that Martha Stewart did on this, she used a cool meat pounder like this one and smashed the hell outta that meat. We used the only thing we could find since we lack most culinary tools — a small rubber mallet from the tool box. It worked pretty well, but pound really really thin as the chicken will get thicker as it cooks. Dredge the chicken through some flour. Have ready some freshly chopped garlic, say one clove for each piece of chicken, a thin slice of lemon for each piece, and some lemon halves for squeezing. Heat some of the more fragrant kind of olive oil (ours was Trader Joe’s brand) and throw the chicken in, cook until golden browny on one side and turn over. A few minutes before it looks done throw the garlic in the pan (you want lots of good garlic flavor, but not crispy brown garlic). Put the chicken on plates, sprinkle on some salt, give each piece a good squeeze of lemon over the top, and drop on the slice of lemon for visual appeal. Wha-la. It’s not neccessarily good for you, but it’s good, and simple. I’m sure this technique has some fancy name I’m unaware of, so this whole paragraph has been for those of us who are otherwise clueless.