All posts tagged newsletter

Recipe: Raw Red & Gold Beet Salad

Raw Red & Gold Beet Salad w/CilantroLast month we happened to get both red and golden beets from our CSA share (Community Supported Agriculture). We chopped and tossed them with some olive oil and herbs and were on our way to a lovely vibrant salad. It’s so easy, you’ll wonder what took you so long to try beets.

Prep Time: 20 min / Serves: 3 – 4

Ingredients
6 red beets, peeled
3 – 4 golden beets, peeled
1/3 bunch of cilantro, washed
1 medium red onion, sliced and half chopped
2 tbsp olive oil
1 tbsp rice wine vinegar
juice from 1/2 a lime
1 tsp sesame oil
1/4 teaspoon sea salt or kosher salt
cracked black pepper to taste

Directions

Chop and slice the beets into strips, similar to a double-wide julienne and add to a medium-sized bowl. If you don’t feel like chopping, it’s totally okay to use the shred attachment on a food processor. Chop cilantro and add it to the bowl along with the chopped red onion.

Mix all three together, then add the lime juice, oils, vinegar, salt & pepper. Mix all to the desired wetness and taste, trying it as you go. Some folks may prefer more oils and vinegar.

Enjoy! I told you that was easy…

Summer To Do List: Get it All Done by Fall…

I don’t know about you all but I have a lot going on this summer. So much so, that I started what I call my Summer Happy Fun Time To Do List™ to just get it all out of my head and down on (digital) paper. After this, I’m going to plot all this out on a real live calendar so I can get a spatial feel for the season. There’s nothing like using a real calendar to see you have 4 deadlines or events all one day. Also, because I’m concurrently in school for my MFA while running a business, it kind of feels like I’m “on summer vacation” when that’s entirely not true. At all. Doing this will help me balance out a design practice mixed with an academic practice. On to the show, here’s what is swimming around my head for the summer…

Ongoing Throughout Summer:

– land 4 new projects
– make something every day
– finish Sketching User Experiences by Bill Buxton
– finish 2 other interaction design books
– conquer Drupal
– upload all my photos to Flickr from last 3 years
– do user research for thesis
– purge 20% more of my books & papers, aka de-clutter
MFA Design & Technology summer thesis assignment

May:

– enjoy my vacation to Brussels, Belgium (with a day trip to Paris and a couple of days in Malmo, Sweden!)
– web site launch
– thesis user research
– read Making Ideas Happen by Scott Belsky (CEO & Founder of Behance.com)

June:

– finish Brooklyn Urban Homesteaders Unite project & user test (click for a click through demo)
– start practicing yoga
– start the Design Procedures class at School of Visual Arts Continuing Ed
Creative Freelancer Conference in Denver, 6/4 – 6/7 (I’m hosting a breakfast round table!)
#TechMunch NYC Food bloggers workshop, 6/10
– quarterly taxes, 6/15
Design for Drupal in Boston, 6/19 – 6/20

July:

– finish applying for grants and scholarships for thesis year
– design an iPhone/iPad app (interface only)
– learn how to swim at the Y
– launch Brooklyn Urban Homesteaders Unite

August:

BlogHer ’10 Conference in NYC – 8/6 – 8/7
– Fall promo project for papercut
– streamline all my blogs
– Final launch of web site
– squeeze out one last weekend away before school starts again
– drink to my awesomeness and not be disappointed if I don’t finish all of it.

So, dear readers, what’s on your Summer Happy Fun Time To Do List™? Do you need help with any of it? If so, feel free to ping me and let’s figure out how we can work together.

Recipe: Blueberry Crisp

Blueberry CrispFruit crisps are seriously some easiest desserts to make with a ton of pay off. You can substitute any good baking fruit in the recipe below such as apples, pears, peaches, etc. Add some vanilla ice and whoa, heaven. The recipe below fits a 12” circular dish.

Cook Time: 40 min / Active Time: 10 min / Serves: 10 – 12

Ingredients
Filling
2 pints of fresh blueberries, rinsed
1/4 cup (packed) golden brown sugar
1 1/2 teaspoons ground cinnamon
1 tablespoon softened butter
1/4 teaspoon salt

Topping
1 cup quick-cooking oats
1 cup all purpose flour
2 teaspoons ground cinnamon
1/2 cup (packed) golden brown sugar
4 tablespoons (1/2 stick) chilled unsalted butter, cut into small pieces

Directions
Preheat oven to 425°F.
Filling: In a medium size bowl, mix the blueberries, brown sugar, butter, salt and cinnamon together. Pour in a shallow 12” pie dish.

Topping: Stir oats, flour, cinnamon and brown sugar to blend in the medium bowl. Cut in the butter with a pastry cutter or fork until moist clumps form. Sprinkle oat mixture evenly over blueberries. Bake crisp until berries are bubbling and topping is golden, about 45 minutes. Serve warm by itself or with ice cream.