08.25.09
Posted in Look at 2:07 pm by Erin
I first learned about the Cupcakes Take the Cake blog in my favorite cookbook, Vegan with a Vengeance. Recently, I joined their Flickr group and added a photo. Imagine my excitement when I opened my Google Reader and saw my very own cupcake photo featured on their blog! Someday I’ll commit the recipe–which was an experiment–to writing, and you can try it out for yourself. If you love cupcakes (and I don’t trust you if you don’t), you might wanna check out their blog:
Cupcakes Take the Cake
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08.18.09
Posted in Make at 6:43 pm by Erin
Living at high altitude, one of the modifications that I’ve been instructed to make is to reduce the amount of sugar in baked goods–it keeps the structure more rigid that way. What I’ve come to realize is that there’s way too much sugar in everything. I’m a lady who loves her sugar, so believe me when I tell you that reducing each cup of sugar by 1/4 cup has not had any negative impact on my treats. I devised this recipe for a delicious, light-tasting cookie one night:
Ingredients
2 cups whole wheat flour
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/2 cup unsalted butter (softened)
3/4 cup sugar
1 large egg, lightly beaten
2-4 tablespoons milk
1 teaspoon vanilla extract
1/2 teaspoon maple extract
Directions
Preheat oven to 350 degrees F. Lightly grease two cookie sheets.
- In a medium bowl, combine the first five ingredients (through the salt). Everyone says to sift dry ingredients. I almost never do this, and nothing horrible has ever happened. But if it makes you feel like more of a pro, knock yourself out.
- In a large bowl, cream the softened butter and sugar together. Toss in the rest of the wet ingredients, and mix.
- Add the dry ingredients to the wet in two batches, mixing after each addition.
- Cover dough with plastic or glass, and refrigerate for an hour or so.
- Roll out dough on a lightly floured surface, about 1/8-1/4 inch. Cut out with awesome cookie cutters, and transfer to cookie sheets. Leave an inch of space between cookies.
Bake until lightly browned at edges, approximately 10 minutes.
After allowing to cool, you could decorate with icing. I ate them plain, and loved them.

Om nom nom
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08.14.09
Posted in Look, Make at 1:36 pm by Erin

I love the juxtapositioning of the rose fabric with the (jokingly) violent sentiment. Particularly when one considers the historical domain of embroidery as “women’s work.”
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08.12.09
Posted in Look at 8:49 pm by Erin
For my 30th birthday, my husband took me on a fabulous week-long vacation to the Grand Tetons and Yellowstone. We did tons of hiking, and saw moose, elk, mule deer, a grizzly bear cub, and many bison. We dined on sushi in Jackson, stopped in to a few art galleries, and camped a few feet away from a gorgeous lake. It was an incredible trip!
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08.09.09
Posted in Look at 7:50 pm by Erin
We recently got a second kitten to keep our first one company. We named him Mars after both the color Mars Black (art nerds, represent!) and for the God of War. Not because we are war-loving people, but because he is a warrior: the people at the shelter told us that when he was brought there, as an abandoned feral kitten, he was so slight that they didn’t expect him to survive. Only one month later, he is healthy, happy, and completely rambunctious! The two of them play constantly. In other kitten news: Juliet is now Argento. Turns out he was a male. Oops.

First Night in a New Home



Mars likes to stay up-to-date on the news of the day.
And now, I will try to refrain from blogging incessantly about our happy little family.
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08.06.09
Posted in Look at 9:22 pm by Erin




Rocks and cattle: the defining characteristics of Wyoming’s landscape. Vedauwoo is only 15 minutes away from us.
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