It’s no secret I love line drawings and pattern. This obsession is likely thanks to artists like Julia Rothman. I’ve been a long time fan of her work and couldn’t remember the last time I checked out her website. Thankfully, I was just as happy to see her new work as I was seeing her illustrations via design*sponge for the very first time.
I’m heading to Monolith this weekend. I have a dilemma. Two bands I want to see are playing at the same time. I can’t decide. On one hand, I’ve seen Phoenix and they were so great I would see them again. On the other hand, I’ve seen Phoenix and haven’t seen Deer Tick. Thoughts?
PHOENIX – 1901
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DEER TICK – EASY
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I need a break. From American food that is. This past weekend put me over the top. Granted it was a holiday but I’ve had my fair share of burgers, brats and the fixin’s. Three nights straight to be exact. Last night during this self inflicted break I made tart, or a quiche. You can call it whatever you like but I used a tart pan so I’m calling it a tart. Along with the tart I made a simple mixed green salad that had a few of the tomatoes from my garden and Jevan made his usual dressing. It was just the break we both needed.
When I’m looking for recipes for quiches, tarts or the like the first place I look is Orangette. Molly is known for her French fare. Especially when it comes to baking. I finally found exactly what I was looking for via Bon Appetite. I used a pre-made crust instead of making one from scratch. Because, after all, it is Tuesday night. Otherwise, the recipe was simple. Just be sure to plan some time for the tart to set up. This isn’t a throw it together in 30 minutes dinner. This is a start at 5:30 and eat at 7:30 type of dinner. You need time for the crust to cook, the tart to cook and the entire thing to cool off. If you’re limited on time, you could make it the night before and heat it up again. There’s a good chance you’re looking at what I’ll be having for lunch today.
Loving this new-to-me jewelry line from Erin Considine. The crocheted yarn is reminding me of sweaters and fall. Perfect for now.
I’m back! And I have so much to share. Thank you all for being so completely over-the-top supportive. If it weren’t for you, I wouldn’t be telling you about all the changes that are happening. You are probably sick of the word by now but, change is in the air. Not only is fall just around the corner, I have some major changes going on in my world that will be simultaneously exhilarating and tumultuous. The most obvious change is right in front of you. I’m very excited to share the look of the new K.I.D. Collective website. Thanks to Celeste over at Design is Fine and Super Ordinary for coming up with my brand spankin’ new site and giving the blog a whole new life. I think she nailed it. Don’t you?
The other great news is I am finally setting up the design collective that has been in the works for as long as I can remember. With this comes full interior architecture services including design consultation, furniture selection and styling. And eventually a shop of all my wares. I’ll still update the blog regularly with all things that inspire me. From here on out you’ll get a first hand account of a designer out on her own. I’ll try not to bore you with the details, only the juicy stuff. So be sure to check back as often as you like. And if you have a project in mind and don’t know where to start, drop me a line.
If you are subscribed to the RSS feed through the old blog, you’ll have to resubscribe. Sorry for that. And if that’s not enough you can follow me on twitter.
I’m back in town and doing some catching up. Fortunately, my sister-in-law, Catherine, put together a post and recipe for me so I can get through my mile long to do list before I get back to this here blog. Thanks Catherine!
I’m a frozen yogurt nut. Actually, the vast majority of my extended family is, too. With the dawn of Pinkberry and Red Mango has exploded a veritable cultured cornucopia of delicious eating. I think the best part of this particular dessert is the toppings. Toppings are easy enough to emulate, but the soft-serve frozen goodness part isn’t as easy to procure for home consumption. So the next best thing is fresh yogurt with toppings!
Yogurt Parfaits
Plain and/or Vanilla Low or Non-fat yogurt (you can squeeze a little lemon juice
and some agave syrup in to make it really zingy)
Granola (see recipe below)
