Saturday, January 31, 2009

pretty papers make interesting pictures


i've spent the last few weeks taking advantage of our cloudy skies by snapping photos of my jewellery to upload to my etsy shop. but i started getting really bored with the white background i was using. after browsing around etsy i had a lightbulb moment and decided to search for some intersting papers for backgrounds. luckily there's a fantastic scrapbooking store near my home and even though i don't scrapbook, i always feel like a kid in a candy store when i go in there. the endless racks of pretty papers is almost overwhelming. after an hour of browsing on thursday afternoon i settled on the handful of papers you see above.

i've only taken a few photos with these backgrounds so far, but i'm already excited about the results! my favourite so far is this little russian doll brooch. i love how it looks against this needlepoint-looking paper.

Friday, January 30, 2009

soup for a winter cold

hi! i'm back!
hopefully for awhile, although i've come to the realization that i'm not the most um...consistent blogger. (no kidding, right?) but acceptance is the first step. and so here i am to try again.

after making it through a very long while without a cold or flu to speak of (haven't had one yet this school year), i finally felt something coming on yesterday. i started mega-dosing on cold-fx, which i swear is a wonder drug. and then today after a nice long nap after work, i made a lovely, hearty, and delicious soup that i think is going to help me kick this cold in the butt!

i modified the "miso soup for one" recipe in la dolce vegan.
here's my recipe:

Krissy's Kick-Your-Cold-in-the-Butt Winter Soup

2 c water
1" fresh ginger, peeled and cut in chunks large enough to fish out later
1/2 tsp veggie bouillon
1 carrot, chopped
1 stalk celery, chopped
handful frozen shelled edemame
small handful dried wakame (seaweed)
5 cubes dulp pock (puffy tofu)
2 tbsp miso

Boil water with chunks of ginger. Throw in chopped carrots and celery and cook until softened. Add veggie bouillon to water. Throw in frozen edemame and dried wakame and cook 3 minutes. Add dulp pock and cook a few minutes, just long enough to heat through. Remove from heat and stir in miso. Let stand 3-5 minutes. Stir well and enjoy! (Don't forget to fish out the ginger as you eat!)

Mmmmm...

Also pictured: 2 steamed vegetarian bbq pork buns.