Tuesday, March 27, 2012
Back home, I go to a woman that I trust. I can show her a picture of what I want, she'll tell me what will and will not work with my hair/face, and she gives me something better than I had hoped for. Every. Single. Time.
I sit down in the chair with high hopes. They tell me how my hair is a giant knot (I know that already). They yank on my hair, breaking combs (not really, but it came close). The stylist scrunches up their face while they look at my coif. Their breathing is labored. They "trim" off 2-3 inches of hair. They forget all mention of layers. I walked out with what I like to call "girl haircut."
But you know what? Next time I get my hair cut, it will be different. I won't have to look like everyone else in this city. You know why?! Because I won't be living in this city anymore! Austin and I are moving to Boulder, Colorado (I hope you read that in a Portlandia-esque tone, because that's how we say it) in just 2 months!
We couldn't be more excited for the move back West - closer to our families, closer to nature and closer to getting Dingo! If you have any recommendations for a good hair stylist in Boulder, I'm all ears :)
BANANA NUT ROLL
Monday, March 19, 2012
This past weekend, Austin and I visited our good friend who now lives on Long Island for her Ph.D. program. She's going to be a doctor. She'll be able to answer all of our questions then (re: Austin always saying, "I don't know, I'm not a doctor!")
We also learned some pretty amazing new dance moves from some cargo-short clad dudes leaving the bar after their St. Patrick's Day shenanigans.
Most of the weekend was spent just enjoying each other's company. Is it just me or does it sound like we got engaged?!
Here are the save the date photos! :)
8. Whisk together glaze ingredients in small bowl. Drizzle over cooled biscotti (or dip one end in!).
Thursday, March 8, 2012
Music is weird. Powerful weird.
Walk This Way brings me back to making mixed tapes in Missy's room while she was supposed to be cleaning.
Build Me Up Buttercup brings me back to our long car trips up to "the farm."
Anything off of this Switchfoot album reminds me of my "angsty" teenage years.
And Indian Summer by the Doors transports me to the top of a desert mesa on a sunny day.
Every Cat Stevens song makes me stop in my tracks and appreciate the moment.
I love those little undistracted, unrushed moments. They are often very few and way too far between, but when you have one, they are magical. Sometimes the circumstances force you to create your own moment. Take a break with a cup of tea and a fresh baked good. Those are good moments too.
4 c. oat bran
1 c. flour
1 1/2 tsp. baking powder
1/2 c. brown sugar
pinch of salt
2 tsp. cinnamon
2 c. milk
4 T. vegetable oil
2 extra large eggs, lightly beaten (or 2 1/2 large eggs)
2 T. honey
2 c. shredded carrot
1 c. shredded apple
1 1/2 c. raisins
2. In a stand mixer, blend together milk, vegetable oil, eggs and honey.
3. Add in dry ingredients.
4. Stir in carrots, apple and raisins.
5. Bake in a lined/greased muffin pan for at 350 degrees for 20 minutes. (fill these muffins higher than you would a normal muffin because they don't rise much).
6. Allow to cool for about 5 minutes in the pan then transfer to a wire rack.
Tuesday, March 6, 2012
This past summer I had the opportunity to go on a trip of a lifetime (literally) and I saw soooo many animals. We thought when we landed in Kenya that we were going to be really unlucky and only see pigeons and rats or something. Luckily we were wrong. We saw all of these animals, and then some.
GINGER COOKIES with LEMON GLAZE
4 3/4 c. flour
2 inches fresh ginger (substitute with 4 tsp. dried)
2 tsp. baking soda
1 1/2 tsp. cinnamon
1 tsp. cloves
1/4 tsp. salt
1 1/2 c. shortening
2 c. sugar
1/2 c. molasses
2 c. powdered sugar
zest of 2 lemons
juice of 2 lemons
1. Preheat oven to 350.
2. In large mixing bowl, combine flour, ginger, soda, cinnamon, cloves and salt. Set aside.
5. Press plastic wrap over the top of the dough (in the mixing bowl) and refrigerate at least 2 hours (or overnight).
6. Roll out dough (about a third at a time and leave the rest in the fridge) about 1/4" thick.
9. Whisk together ingredients for lemon glaze and pour into a shallow dish.
10. Dip the tops of the cookies into the glaze and place on a wire rack to allow any excess to drip off.