Shelterrific on living walls, which I now really want for my barren back deck.
How high up on the wall should my mirror hang? at Ask Metafilter
The Perfect Pear Terrarium, I want this too. At Decor8.
I tried caulk singles, at Shelterrific. (It’s the name of the post, not actually me.) I agree with Mary, if I could show you all the half-used caulk guns we’ve tossed when we moved the caulk singles are far more eco-friendly.
Museum Frame Decal at Better Living Through Design. See also, Do Frame adhesive tape over at Anh-minh.
· comments  · 05-13-2009 · categories:the home ·
Crystalized orange, yum, at Brownie Points.
Understanding health risks and rewards in what you eat and drink, at Rebecca Blood. This article explains a nice bit.
Tasty crops for a gin garden? at Ask Metafilter
Space Invaders Cutting Boards at ThinkGeek
Prosciutto Dijon and Gruyere Puffs, gah, yum, ahh. At Joy the Baker.
Do you rinse off your chicken before cooking? at Ask Metafilter.
Edamame Hummus at Pink of Perfection
Porcelain #4 Size Coffee Cone Filter Holder with only one hole!. This search was inspired by this post over at Super Eggplant. Granted, we use our over-the-cup drip maker for single cups and a #4 may be way too large. Maybe using #2 filters in the #4 cone will work out?
We’re having a “tiny food” party / BBQ, and I need menu suggestions. at Ask Metafilter. I will never tire of tiny foods.
· comments  · 05-12-2009 · categories:food ·
Has anybody sat in the Midcentury Chair from Urban Outfitters? Is it by any chance comfortable?
· comments  · 05-8-2009 · categories:the home ·
This is yummy, easy to make and well worth the leftovers since it tastes even better after a day in the fridge. I first had it as part of a frozen foods swap (like a soup swap but with dinners) and have been meaning to make it ever since. The recipe is from The Silver Palate Cookbook. You cook it in a little white wine, leaving you with the rest of the bottle to sip while it’s in the oven. I think I need to make a collection of recipes that involve a bit of leftover wine and a good long cooking time.
This was the first main-course dish to be offered at The Silver Palate shop, and the distinctive colors and flavors of the prunes, olives, and capers have kept it a favorite for years. It’s good hot or at room temperature. When prepared with small drumsticks and wings, it makes a delicious appetizer.
The overnight marination is essential to the moistness of the finished product: The chicken keeps and even improves over several days of refrigeration; it travels well and makes excellent picnic fare.
1/2 cup olive oil
1/2 cup red wine vinegar
1 cup pitted prunes
1/2 cup pitted Spanish green olives
1/2 cup capers with a bit of juice
6 bay leaves
1 head of garlic, peeled and finely puréed
1/4 cup dried oregano
Coarse salt and freshly ground black pepper, to taste
4 chickens (2 1/2 pounds each), quartered
1 cup brown sugar
1 cup dry white wine
1/4 cup fresh Italian (flat-leaf) parsley or fresh cilantro, finely chopped
1. Combine the olive oil, vinegar, prunes, olives, capers and juice, bay leaves, garlic, oregano, and salt and pepper in a large bowl. Add the chicken and stir to coat. Cover the bowl and refrigerate overnight.
2. Preheat the oven to 350°F.
3. Arrange the chicken in a single layer in one or two large, shallow baking pans and spoon the marinade over it evenly. Sprinkle the chicken pieces with the brown sugar and pour the white wine around them.
4. Bake, basting frequently with the pan juices, until the thigh pieces yield clear yellow (rather than pink) juice when pricked with a fork, 50 minutes to 1 hour.
5. With a slotted spoon, transfer the chicken, prunes, olives, and capers to a serving platter. Moisten with a few spoonfuls of the pan juices and sprinkle generously with the parsley or cilantro. Pass the remaining pan juices in a sauceboat.
16 pieces, 10 or more portions
Note: To serve Chicken Marbella cold, cool to room temperature in the cooking juices before transferring the pieces to a serving platter. If the chicken has been covered and refrigerated, reheat it in the juices, then allow it to come to room temperature before serving. Spoon some of the reserved juice over the chicken.
(From The Silver Palate Cookbook. Prettier picture and oh so much more at Simply Recipes.)
· comments  · 05-7-2009 · categories:food · recipes ·
A while back I asked about how to re-pierce my ears, I got a lot of advice and I wanted to report back on what I ended up doing. At the time I wask asking about this Seattle was still difficult to drive around because of the snow (our city has like three snow plows) so I went to the only local place I could find, Lady Luck Body Piercing. The person there was friendly and helpful. She first threaded something like a needle through my rapidly closing up holes, then slid in some small-ish gauge body piercing hoops (all the shop sold). I won’t lie, that part hurt a lot. She instructed me to soak them in saline each night, and any time during the day when they were feeling dry. No twisting or pulling the hoops back and forth. She recommended buying a bottle of saline from the drugstore, it’s sold in with contact cleaning solution (I was warned against substituting contact cleaning solution). I carried a little bottle of saline and some Q-tips with me for a while, and at night used cotton pads.
It hurt at first to sleep lying on my side, but felt better after about a week. After two weeks I was allowed to take them out, but I think I left them in for three. After that I bought some all silver hoops from Target, they were the kind recommended in the previous thread — thin hoops that are a little tube, and the post of the earring fits into the end of the tube so that there are no sharp bit sticking out and are comfortable to sleep in. I struggled to get on a small pair of hoops and wore those until a few weeks before the wedding because I was frightened of my holes closing up if I slept without earrings in and then, the horror!, not being able to wear my wedding earrings.
Since then I have not been wearing earrings unless I’m going out, so I’ve been sleeping and spending whole days without them in and so far it doesn’t seem like my holes are going to close up. Now I think I just have to stick to silver (or gold) earring posts and I’ll live happily ever after.
· comments  · 05-6-2009 · categories:beauty ·
I got some good news for those of us who would like to learn about making our own soap: Anne-Marie Faiola, the CEO of Bramble Berry, is hosting a free DIY soapmaking series on YouTube. It’s called Soap Queen TV and a new episode will appear every Thursday. The series will walk you through the basics of melt and pour and on to things like swirling, embedding and layering, secrets of packaging, and bath fizzies. The first episode, Fragrance and Essential Oils, is up at the Soap Queen YouTube page.
Her blog Soap Queen is also full of great advice and instructions, and you still have time to make the Sea Salt Foot Scrub for Mom.
· comments  · 05-5-2009 · categories:craft ·
The Maker Faire is coming up, May 30 & 31, 2009 at the San Mateo County Expo Center. Every year I contemplate going but can never quite swing it. This year is extra tempting because of this amazing life-sized mouse trap game. Wow. Will those who are going report back?
· comments  · 05-5-2009 · categories:events ·
In case you missed it the first time around it looks like some of the Orla Kiely goods are back at Target. This is a picture of an endcap in the kitchen section of my Target last week. Sadly, there was no sign of the much coveted pears apron anywhere in the store.
· comments  · 05-4-2009 · categories:shopping ·
Cakespy has up our story about taking a trip to Freed’s Bakery in Las Vegas to get slices of wedding cake. It was a fun adventure and I was really happy to be able to be a Cakespy for Jessie.
· comments  · 05-1-2009 · categories:food ·