I've officially given up on keeping this blog current. Sorry folks. It's been nutty for me lately. Stuff is definitely going on. But I am not going to stress about it :) I do want to share some lovelies from around the web. I've been saving this as I see them... Here are a few:
Leather Cuff bracelet from recycled belt. LOVE. Get here.
So I'm planning my daughter's b-day and have seen some CUTE things to make! These are all very colorful and may not go with her age or party, but what the heck. You'll love it:
The wedge is probably my favorite type of shoe. They come in myriad of forms and colors and you can go about town and all around with barely a blister! Here is a sampling of some of the seasons loveliest (and most comfortable!) shoes...
As I was hunting around for an appetizer to make for this weekend, I came across an informative article on serving cheese. I'm not a HUGE fan, but I think it's mostly because I'm not well informed ;)
Here are some tips (via a cup of jo) on creating the perfect cheese plate.
When you invite friends over, buy one ounce per person per cheese; and stick to five to six cheeses total.
Choose a fun variety of cheeses: different textures, countries, and all three milk types (goat, sheep, cow).
Serve all the cheeses on one big board. You want your guests to start with the mildest and work up to the strongest, so place the cheeses in "clock order"--12 o'clock being the mildest and 11 o'clock being the strongest.
Take the cheese out of the fridge at least an hour before serving. Cheese should be eaten at room temperature, when it's at its full flavor and texture.
Put out a few different knives. Goat and blue cheeses crumble if you use a regular knife, so cheese wires are the best thing to use--if you don't have one, you can use dental floss! Softer cheeses work best with a butter knife. Harder cheeses, like parmesan, are good with a triangle-shaped knife. Cut circular cheeses in wedges, like a pizza.
If you have leftovers, don't store the cheese in Saran Wrap, which will make the cheese sweat and leave a plastic-y taste. Cheese is living and needs to breathe, so wrap it in parchment or wax paper, and keep it in the most humid part of the fridge (usually the vegetable drawer).
The tips are courtesy of Sydney Willcox from NYC's Murray's cheese shop.
You can find out more about the cheeses pictured above on Jo's blog here.
When I saw this on krisatomic, it cracked me up. I can soooo relate to bitchface.
It's all about the eyebrows, let me tell you. My father has the "man" version of this. It runs in the family... I promise I am usually not annoyed or pissed off, it's just the way my eyebrows come together and my mouth at rest looks frowny. ;)
I haven't gotten any "cheer up" or other inquiring comments lately, so I guess I've learned to "put on a happy face". Either that or they just plain gave up wondering what the hell is wrong with me. hee hee.
Sorry loves for taking too much time off. I know I've been slacking. But in my defense I have been taking a nice break, beach-side, with martini in hand as I dreamed a few posts back...
I'm a bit behind with what is going on in the interwebs, but did you hear in NPR about the lost roll of film that some guy found in NYC?
Well the photos were amazing. Todd Bieber (of no relation to K's teen idol) found the canister in Prospect Park. He wanted to find the owner/photographer. So he made a video and posted it on YouTube and the adventure that followed is amazing...
He made so many wonderful connections throughout the world while searching for the owners. And after many months, finally, he was contacted by Camille, the owner. You can read more about the ending here. It's great!
Here's a video that Todd made about The Return of The Lost Film. Love it!!!! Not only is it fun, spontaneous, adventurous and romantic... it ends in Paris. Oui!
Hope you have a fabulous day! Keep your eyes peeled, you never know what you may find.
