This blog is moving!

Hey guys!

I've just decided to make some big changes to this blog, including a new address.

Will you come visit me at my new home? All the same content from this blog will be carried over, but the new spot will have a new design, URL, and hopefully some fun new content coming soon!

I won't be updating to this address anymore, so if you currently follow my posts either by email subscription or in a reader, and you wish to continue to get posts from me, go on over to my new blog MIX IT UP and click "follow" or "subscribe" on the top right!

New blog design project is underway now, so check back soon!

Be kind to yourself

I've been pretty AWOL lately, hopefully I'll be checking in soon with some recipes and projects I have worked on recently.

In the meantime, something I have been thinking about:

Earlier this year I made a resolution to end my habit of negative self talk. I realized what a truly hard time I give myself. I judge myself for how I look, talk, act, and especially for whatever negative things I assume other people think about me. This is such a negative pattern!

And the sad thing is, after speaking to several of my friends about this- all beautiful, admirable and seemingly confident people- it seems each person I spoke to is just as rough on themselves. I know it's not such a huge surprise, and the negativity with which many people (especially young women, though honestly people of all ages and genders) think about themselves has been part of an ongoing conversation in so many venues for a reason.

If you are reading this, I urge you to evaluate how fair you are being to yourself in terms of self judgement. Take a moment to remind yourself all the things you like about yourself, and make a conscious effort not to be so mean in the future.

Ok, I'm gonna stop my cliche preaching now!

Check back soon, I have a lot in the works- from a new location for this blog, new design, some new recipes, and news about my upcoming cross-country move!

Food Photography

I have been working lately on improving my food photography. Nothing is too impressive, but I have been pretty happy with some of my efforts lately.

Here are a couple food photographs I took while in Portland recently.

Beer samplers at Rogue Brewery

Employees at Beast plate the first two courses of a six course meal

Course #2 at Beast, which included steak tar tar, quail egg, and several different pates. 

Simple Peanut Sesame Noodles

I used to make this all the time. I saw a similar recipe on a TV show once when I first moved away from home. I think it might have been TLC's Home Made Simple. I didn't know how to cook very many things. But I could make this. And it was yummy.

I like to toss a bunch of cilantro on top so that it looks green and healthy. It isn't healthy. But I like to fool myself.

I always love sesame noodles at potlucks, but I think this version (which is so super easy to make!) which includes lots of fresh lime juice and cilantro is particularly yummy & lively.

The ingredient list is short, and mostly compromised of pantry staples. (do you all keep soy sauce, rice vinegar, and siracha as pantry staples?)

Your favorite noodles - I like to use linguini, I really like the Ronzoni "smart taste" one because it is supposedly healthier, but looks and tastes the same as the normal stuff.
1 cup peanut butter - any kind works, but keep in mind if it is salted or sweetened, you will need to taste as you go and adjust the flavors.
1 TBS rice vinegar
1 TBS soy sauce
1/2  cup water
2 tsp sirracha
1 TBS sesame seeds - I have the mix of dark and light seeds. the dark ones sort of look like ticks. I prefer the regular whiteish seeds alone for that reason. But the blend works. Just don't think too much about how much the dark ones look like ticks. Thanks.
a lot of chopped fresh cilantro
juice of half a lime


If you want to be fancy with this, you can start by lightly toasting your sesame seeds in the bottom of a pan.You can also cut nice extra lime wedges to put on the plates when you serve. Just saying.


1.Start by boiling some water for your pasta. Follow the directions on the package and make your noodles.
2. while they cook, put the peanut butter in the bottom of a hot sauce pan. Add the rice vinegar, soy sauce, and sirracha and taste as you go. If it's too sour you can add more PB or a bit of sugar. Too sweet, add more soy sauce, rice vinegar or siracha. you get it, this is one of those adjust it as you go along recipes.
3. Add the water and mix over heat until blended. This should create a thick, opaque sauce.
4. Drain your noodles (don't rinse or add oil) and pour the sauce over. Mix, adding the sesame seeds, lime juice, and cilantro.
5. Serve warm, room temp, or chilled. Totally your choice. Today is all about choices. You're in charge.

This Time Last Year- March

Flowers! Just Because!

Last March was an incredibly productive time for me on this blog.

By far my favorite of the recipes I posted that month was the cheddar, brown butter and sage mashed potatoes I made as a side when I made Slow Cooker Pot Roast with Coffee and Caramelized Onions. Another favorite recipe was also served as a side at that dinner: honey rosemary glazed carrots.


I also devoted a few posts that month to planning changes to my living room. I did end up making some big changes, but it is funny looking back, almost none of them were what I was originally planning.

hey, why not check out some of my posts from last year, here are the links!

The recipes:

Bacon Jam

Parmesan Polenta with Spinach

Slow Cooker Pot Roast with Coffee and Caramelized Onions

Honey Rosemary Glazed Carrots

Carrot Apple & Ginger Soup

Chocolate Red Wine Cake

Cheddar Mashed Potatoes with Brown Butter & Sage









Also, take a look at these two posts about the living room/ my living room plan. I think it's kind of fun to compare it to the final outcome (totally different!) that you can see here.

1. Of Curtains and Chairs and Form Over Function
2. The Living Room Again


PS- at the end of this month it will be my second Blogiversary. Cool to think that I've been at this for 2 years now.  Thanks to everyone who has been encouraging to me!