Wednesday, February 18, 2015

Creatives and Casual Living

probably stolen from some Tumblr somewhere


I've always liked the word louche. A bit transgressive, bad-boy, you know… with attitude. It might not be the most accurate definition, or the most flattering admission; but it pretty much summed up much of my young adult life. Plenty of time now to mull that over. Or not. :)

Casual Living I
Best. Name. Ever… I think, for this collective of creatives in the"unceded Coast Salish Territories, Victoria, British Columbia, Canada"

Digression: my favorite line in the Mad Men series was when Peggy snarled "Everybody hates creative" in reference to the ad agency's workplace culture. Creatives are often (mostly?) just a bit different. Whether it's inborn or an affectation, who knows. And her acknowledging that, with sort of a whiny, self-absorbed lens turned back on herself, and that this perception of hers could very well be wrong. Well, I thought the writers just got it dead-on.
I worked in publishing and advertising…it was great fun. I liked being surrounded both by like-minded creatives, and those well-groomed, otherworldly creatures on the business side.

Casual Living II
Perhaps I'm also attached to the name because of this favorite paper ephemera scrap I've been toting around with me for years, glued to first one thing—then another.
Being a creative, the practise of casual living, and making about $23 a week. Coincidence?

Casual Living III, or, Casual Decorating
I own three sewing machines.
Behold, my sewing room/guest bedroom curtains.
Louche lurks here. ha ha whateva

Next favorite word: tatterdemalion

Spring green and Casual Living

The long shadows brought by a sun sitting high in the sky are a welcome end to a lo-oong rainy stretch.
Languid with the tail-end of what was labelled as 'the 30-day flu'; 
I'm enjoying a browse through my little weed book instead of heading outdoors to wrest weeds out of the ground. Not today. It's a  good day to just stay inside with the long shadows, a hot drink, some mending and a bowl of fruit.


Tuesday, February 10, 2015

this and that

Coral-pink seaweed…
Snowy Mt. Baker…

But on our side of the Salish Sea there's only rain, rain, rain.
Good time to start sashing those quilt blocks made 3 years ago?
!#*/

Thursday, February 5, 2015

February browns

Overheard in the shoe store "what IS cordovan, anyway? I've never heard of it!" This, from the salesperson, not the customer. 

I bought my boots, resisted the urge to mutter 'leather! red-brown!' and came home thinking about beauteous browns.

Random Vancouver Island goodness below:  Leaning tree on a pebbly beach, seaweed melange, February skies, and lovely things made by talented people.





L to right: cards from Dancing Rabbit Press, Iphone case handcrafted at Bonspiel Creations, and Weeds print from Jo Waterhouse
Objects that spark joy in this particular Vancouver Island household, along with my new boots. :)

Oh!, and, ducks—big, little, predominately brown. Winter is very ducky around these parts. 
Overheard on the seaside walkway near my place. 
"What are those?" 
Response. "I dunno, sum kinda' ducks". 
Decent pictures of our wintry duck tourists on my phone have not been a success, so, thank you, Internet, for the profiles below. 

Wednesday, January 14, 2015

tyger tyger




This is good news. Hooray for the Chinese Zodiac and a new year that begins with tiger month commencing February 4. A few of my favorites.
Top to bottom: thrifted needlepoint hanging in my sewing room, blue tiger by Marcus Butt (available here), Tiger Brand and Tiger balm logos.




Saturday, January 3, 2015

Coconut Granula

No white food? Tell that to the currently coconut-crazed food world. Thinking about using up my giant pillow-sized bag of Costco coconut…I shake my head no at tempting visions of macaroons, and instead make granola.  I've made various iterations of it for years, not so much cause I like to eat it— but because my husband does. And the house smells good when it's in the oven.
There are gazillion ways to do it; my version is sort of a mashup of old-school Harrowsmith/Moosewood cookbooks and modern-day Smitten Kitchen. (She also has a very nice recipe for a sort of reverse-granola;  nuts with beaten egg white and a pulverized granola coating.)

My version is nut-heavy, and light on the dried fruit. Knowing now what I never knew back then about glycemic indexes and other such tedious dietary topics; I've also dialed back the sugar, honey, maple syrup or molasses from a cup or more in the good old days—to about 1/4 cup sweetener per 5-6 cups rolled oats. Fat—about the same; 1/4 cup of melted coconut oil with ghee is good. And, to give it a bit of that nice sticky quality, I always melt a couple of tablespoons of nut butter into the warm oil.  Also, a tablespoon of either coconut flour or dried milk powder tossed in as you mix it all together boosts the sticky factor nicely. So. To sum up. 

Granula…my way

5-6 cups rolled oats
1/4 cup of oil
1/4 cup brown sugar, plus your choice of: honey, maple syrup or molasses, about 2 heaping tablespoons
1/2 teaspoon salt
1/2 cup flaked quinoa (optional),1/2 cup ground flax seed (or substitute wheat germ if you are reliving 1972. "Quinoa? Flax? what the—huh?")
1 cup coconut (pre-toast lightly in oven—don't skip this step!)
1/4 cup sesame seeds (optional)
2 generous tablespoons peanut or almond butter
1 and a half cups of assorted nuts: flaked or slivered almonds, hazelnuts, pecan pieces, walnuts or pepitas
1/3 cup raisins, cranberries, dates or dried cherries
Optional flavorings: 1 tsp cinnamon, vanilla or almond extract (or all 3!)
1 tablespoon coconut flour or dry milk powder

Method:
Pre-toast coconut and nuts/seeds. Just enough to freshen them up and give the coconut a hint of blonde. Set aside to cool.
If your oil is solid, melt it in a heat proof container large enough to add the sweeteners, plus the nut butter.(You'll need room for fairly vigorous stirring)
Toss dried milk powder or coconut flour over the oats in a large bowl. Drizzle the still-warm oil, sweetener, nut butter emulsion over top. Stir with spoon or mix with your hands.
!Don't add the coconut or dried fruit yet! And don't wash the big bowl, you'll need it again.
When oats and emulsion are nicely mixed; spread thinly on the biggest sheet pan you've got. You don't want it crowded because it'll be messy when you stir, and takes longer to achieve desired texture.
Bake 250 to 300 degrees. After 15 minutes to half an hour, stir, bringing the outer edges of the mix to the middle. Back into the oven for 15 minutes to half hour. Keep an eye on it; when you start getting that toasty colour, it will only need a few minutes more. Pour toasted mixture back into mixing bowl when cool enough to handle, then add coconut, dried fruit and ground flaxseed. Return to the oven for 5 to 10 more minutes. 
Let cool completely before storing in jars. And to keep that crunch intact; store your granola in the freezer. It's delish.