Saturday, November 19, 2011

Inspired by: a tiny source

I love walking and I walk a lot. Especially now with a pup. But I'm not known for my grace in movement.

My eyes are fixed to the ground often when I'm walking and rarely to the path ahead. This can be dangerous at times, but it is a reasonable price to pay for finding treasures like these. 

I've always been inspired by the universe's most tiny creations. I think that it is in these small moments that we can begin to explore and understand the complexities of our world that govern humongous  things like mountains and stars.

So I collect them in a tray on my desk. But yesterday I finally decided to take out my camera and photograph them as a way to help me see them more clearly. Isn't that funny?

There are a few more here.

Tuesday, November 15, 2011

inspired by: bumps and grids

Sonya Yong James

'Art in Gridirons', Studio International, 1893
via an ambitious project collapsing

Pan de Muerto recipe by Cake Walk

Susan Johnson of Avalanche Looms

Bumps and grids I guess...

I love Pan de Muerto and was sad I didn't get around to making it this year as I had hoped.

Texture and shape are lovely textile components.

And curlycues in cast iron... of course.

Friday, November 11, 2011

i spy with my little eye




It's all in the details.

Wednesday, November 9, 2011

Made This: Blueberry-Nutmeg Banana Loaf

Made this kick-ass banana loaf the other day.

Wanna know how?


4 bananas
1/3 c melted unsalted butter
2/3 c sugar
1 large egg, beaten
1 tsp vanilla
1 tsp baking soda
pinch of salt
1 1/2 c all-purpose whole wheat flour
2 c frozen blueberries
1/2 tsp freshly grated nutmeg


1. Mush bananas while still in their skins and let sit while you prepare the other ingredients. Mushing the bananas in the skins causes the natural sugars to develop quickly, requiring less cane sugar in the recipe.

2. Oven to 350°F.

3. Combine melted butter and sugar. Add the remaining wet ingredients and stir well.

4. Sift baking soda, salt, and nutmeg into wet mixture and stir gently. Add flour by half cup to the wet mixture. Stir well.

5. Fold in frozen blueberries gently. Don't over mix.

6. Pour into nonstick standard loaf pan (or gently greased or parchment lined) and bake in oven for one hour, give or take. Cool for 15 minutes before releasing loaf from the pan. Slice and enjoy warm or at room temperature.


P.S. If you like to freeze loaves like these for later, try slicing them at room temperature first. It will be easier to enjoy from the freezer in the future.