{ Food for Thought } Being Kind to Ourselves

This watercolor is in the spirit of being kind to yourself, remembering that you deserve as much consideration, respect and courtesy as others - basically, taking care of yourself. It isn't about being vain, selfish or parsimonious, which sometimes people confuse when faced with the choice. It isn't about taking anything away from others or operating under inferiority/superiority complexes. (If your approach is based in self-entitlement, presumptuous or exploitative expectations, then you should worry.) It's about people being kind to and considerate with themselves and each other. So work out in a way that's fun for you, enjoy hobbies when you can, try healthy and flavorful meals, connect with good people with positive influence, learn something new, save up for travel and new experiences, unwind with a pampering/grooming session, and be gracious and helpful but clear and assertive with boundaries so that everyone can enjoy equally their time together. You let it go once but multiplied over the years it's a philosophy and lifetime pass. It's never too late to start; just be consistent and democratic about it. Not to worry - like I said before, everyone who truly values, respects and embraces you will not just understand, they'll treat you accordingly. Those who don't have their own issues or are accustomed to the convenience of being on the asking-receiving end of a relationship that could be healthier. Hopefully, they'll eventually develop the maturity and appreciation to understand and be as considerate with you as you are with them. 

Make dining solo a little luxury by making it special with something like this gourmet sandwich. Savor it with a favorite beverage, a good book or delightful tunes. (Alternate toppings, if you're down on eggs: fruit, roasted veggies.)

open-faced egg, arugula, ricotta sandwich
2 (2-ounce) slices whole-wheat country bread
cooking spray
1 c arugula
1/2 tbsp extra-virgin olive oil, divided
3/4 tsp fresh lemon juice
1/4 tsp salt, divided
1/4 tsp freshly ground black pepper, divided
2 large eggs
1/4+1/8 c part-skim ricotta cheese
1/8 c (1/2 oz) grated fresh Parmigiano-Reggiano cheese
1/2 tsp chopped fresh thyme
1. Preheat broiler.
2. Coat both sides of bread with cooking spray. Broil 2 minutes on each side or until lightly toasted.
3. Combine arugula, 1 tsp oil, juice, pinch of salt, and 1/8 tsp pepper; toss gently.
4. Heat remaining 1/2 tsp oil in a large nonstick skillet over medium heat. Crack eggs into pan; cook 2 minutes. Cover and cook an additional 2 minutes or until whites are set. Remove from heat.
5. Combine 1/8 teaspoon salt, ricotta, Parmigiano-Reggiano, and thyme; spread over bread slices. Divide salad and eggs evenly over bread. Sprinkle with remaining salt and remaining 1/8 tsp pepper.
(serves 2 because it's always more fun when there's enough to share or have seconds)

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love yourself more image by kopriva via whatsmineisyours; recipe via myrecipe

New Jewelry: Modern Femininity

The latest addition to our collection exudes a subtle sexiness in its delicate yet self-assured femininity. Its airy minimalism is fresh like a light breeze. Even better, it's perfectly versatile and accessible. That was the intention of brilliant designer Rachel Blakely. Handcrafted jewelry for well under $50 that illuminates outfits from the classic white t-shirt and jeans to a hot little cocktail dress. Beyond functional and affordable, it's really creative. Rachel uses film, familiar objects, sentiments and the natural world as inspiration. Remember friendship bracelets and necklaces from your schooldays? Here's a sophisticated version below available in blush and mist.
I'm patting myself on the back over this find! (I'm amazed by the great work coming out of the North West.) What would you wear this with?

golden kites necklace | teardrop wonder silver necklace | satellite petals necklace in gold or silver | friendship necklace in blush pink or gray mist | jumprope chains gold necklace | faceted stones set of stacking silver and gold rings

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{ Food for Thought } Deathly Hallows

In honor of my fellow Gryffindors, Ravenclaws, Hufflepuffs and select Slytherins... Also, scroll to the bottom for Christina Perri's Jar of Hearts video with Harry Potter-esque effects.

Official Wizarding World of Harry Potter Cauldron Cakes at Honeydukes. Find another great recipe at bakingdom.

cauldron cakes

cupcakes

3 oz bittersweet or semisweet chocolate, finely chopped
1/3 c Dutch-processed cocoa powder
3/4 c hot, strong-brewed coffee
3/4 c bread flour
3/4 c granulated sugar
1/2 tsp salt
1/2 tsp baking soda
6 tbsp vegetable oil
2 large eggs
2 tsp white vinegar
1 tsp vanilla extract

1. Preheat oven to 350°F. Line a muffin pan with paper liners. Place chocolate and cocoa in a medium bowl and pour hot coffee over it. Whisk until smooth and cool completely in refrigerator (20-30 min).

2. Whisk flour, sugar, salt, and baking soda together in a medium bowl; set aside.

3. Whisk oil, eggs, vanilla, and vinegar into cooled chocolate mixture until smooth. Add flour mixture and whisk until smooth.

4. Divide batter evenly among muffin pan cups, filling each 3/4 full. Bake until a toothpick inserted comes out clean (17-20 min). Allow to cool in pans 10 min, cool completely on a wire rack. Best to place on a wax paper-lined baking sheet in the freezer (10-15 min) to make it easier to dip in chocolate.

5. When cupcakes have cooled completely, remove paper liners. Cut a small cone of cake from the center of each one with a paring knife or large decorating tip pressed and twisted.

6. Place 3 chocolate chips in triangular formations on a Silpat or parchment paper.

7. Melt 1c milk/semisweet chocolate. Dip base of each cupcake into melted chocolate. Tap off all excess chocolate and set cakes on chips not pressing too hard but just resting on top. 

mousse filling

1 tbsp Dutch-processed cocoa powder
2-1/2 tbsp hot water
3-1/2 oz bittersweet or semisweet chocolate, finely chopped
3/4 c heavy cream
1/2 tbsp granulated sugar
pinch of salt

1. Combine cocoa powder and hot water in a small bowl and set aside.

2. Place chocolate in a medium bowl and melt in microwave in 10-sec intervals, stirring between each until melted and smooth. Set aside to cool slightly (5 min).

3. In the bowl of a stand mixture fitted with whisk attachment, whip cream, sugar, and salt at medium speed until slightly thickened (30 sec). Increase speed to high and continue whipping until soft peaks form (like whipped cream). Whisk in the cocoa mixture until smooth, then fold in the cooled melted chocolate mixture until no white streaks remain.

4. Put mousse in a pastry bag fitted with a rounded tip or in a Ziploc bag with the tip cut off and pipe into the center of each cupcake, overfilling them so it looks like cauldron's potion is bubbling out.

buttercream

1/2 c shortening
1/2 c butter, softened
1/8 tsp salt
1 tsp vanilla extract
4 c powdered sugar
1-1/4 c cocoa powder
4-6 tbsp milk, depending on the consistency desired
optional: gold luster dust, a few drops of clear extract (vanilla, almond, lemon, etc.), a small artists' paintbrush for brushing on color, or gold & silver sprinkles

1. Beat butter and shortening in a large bowl until light and fluffy. Add vanilla and salt. Beat in confectioners' sugar 1c at a time, scraping down the sides of the bowl as needed. Add cocoa powder and 2 tbsp of milk; beat at high speed until light and fluffy. Add additional milk as needed for desired consistency (5 tbsp total).

2. Put frosting in a pastry and pipe a wide ring around the edges of each cupcake, then fill the center with a rounded blob of frosting to cover the mousse. Use a knife to make two small slits, one on each side of the cauldron, where the chocolate handles will be placed.

3. When frosting is set and dry, mix gold luster dust with a few drops of clear extract. Brush color over frosting in the center of the cauldron or use sprinkles.

cauldron handles

1. Melt about 1c chocolate in the microwave in ten second intervals, stirring between each. (Maybe adding a little bit of shortening to make it smoother.)
2. Fill a Ziploc bag with melted chocolate, cut off the tip, and pipe wide U-shaped handles onto a cold baking sheet lined with a Silpat or wax/parchment paper. Place one of the cakes on the sheet, then draw the handle next to it, making it just slightly narrower than the top of the cakes. (Make as many as you can fit in case some break later).
3. Place in freezer until ready to use.
4. Remove chocolate handles from freezer and carefully peel off wax paper. Working quickly (to avoid your fingers melting the handles), gently press handles into the slits you marked in the frosting.
Makes about 15 cauldron cakes.

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Dumbledore quote "Happiness can be found even in the darkest of times, if one only remembers to turn on the light."via happinesssource, cauldron cake recipe via bakergirl, cauldron cakes at Honeydukes by natalie @ calliope

Mental Health Day Wishlist: Places

Such a lovely photographic interpretation of Rossetti's work...

Today, I kind of need to be doing that (minus the mystery of creatures unseen in dark waters below) in a place like this. (There's something so comforting, soothing and private about a cathedral of trees.)

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floating lily maid by ann he via moxeemagazine; Chamarande by baloulumix via loveyoubig

{ Food for Thought } A Pretty Shell

If you are a good person, fair, considerate and self-respecting, bright and modest, educated and well-rounded, poised, equipped with a good sense of humor and passionate about something, these gifts will make themselves known. They are undeniable because they simply are. They don't need to be generally denied or accepted; they just need to be. We tend to be accepted widely but superficially or narrowly but deeply. The rare person is embraced widely and deeply (except maybe Johnny Depp!). Those who don't appreciate your unique blend may have a concoction excessively like or unlike your own, host competing motives or insecurities at the moment, or simply may not be a kindred spirit. And that's ok. Instead of fussing over a persona and stressing about the grapevine, let's develop our gifts, use them to craft great memories with each other, and feed relationships with those who truly do respect, appreciate and embrace us deeply.

Speaking of reputation, vegan eating still seems to carry a stigma of extremist silliness. Paradoxically, eating a steak dinner doesn't seem to carry the same stigma. I don't eat 100% vegan (give up cream-based dessert and the occasional wedge of cheese?!), but - despite my cravings - I try to be honest about the  benefits and challenges of a vegan diet and concerns about and conveniences of animal-based meals. I've always preferred fruits and veggies over meats, so eating veggie/vegan foods feels natural. Can you think of a few vegan goodies you already enjoy? (Hint: beer, wine, coffee, PB&J are just a few.) Here's one bursting with flavor that will feel like a natural choice:

quinoa salad with black beans & mango

1 mango, peeled & diced

1 organic red bell pepper, seeded & finely diced

1 c chopped scallions

1 c chopped fresh cilantro

2 tbsp red wine vinegar

2 tbsp grapeseed oil

1/4 tsp salt

1 (15oz) can organic black beans, drained & rinsed

2 c cooked organic quinoa (non-GMO): 2/3 c quinoa & just over 1-1/3 c vegetable stock

optional: avocado, fresh lime juice

1. Make the quinoa per package instructions. Cool.

2. Combine mango, pepper, scallions, cilantro in a mixing bowl.

3. Add vinegar, oil, salt and stir.

4. Add quinoa and stir. Fold-in beans. Serve chilled or at room temperature.

(serves 2 because it's always more fun when there's enough to share or have seconds)

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quote image by natalie @ calliope, words via bitsotruth, photo by stan @ calliope, recipe from Veganomicon

{ Food for Thought } A Sweet, Comforting, Adventurous Find

Toast the sweetness of a kiss, the comfort of a hug, the creativity and anticipation of planning and imagining a journey with this creamy treat - a delicate drink with a dose of unexpectedness. (I substituted the root beer granita with a lemon-violet granita for a tangy yet floral contrast. You could do a strawberry or lemon-rose granita or dark chocolate shavings instead.)

cherry vanilla milk shake with lemon-violet granita

3 lemons

1 c filtered water

1/3 c raw sugar

1/2 c Crème Yvette liqueur

1/3 quart vanilla ice cream
2/3 cups bottled sour cherries with their juices, cherries drained and juices reserved
1. Shave zest from 2 lemons in long pieces with a vegetable peeler. Juice all lemons (about 1/2 c). Combine the water and sugar in a small pan; simmer over medium heat, stirring, until sugar dissolves. Stir in zest; transfer to a bowl to cool completely. Once cooled, discard zest; stir in lemon juice and liqueur. Transfer to a 13-by-9-inch glass dish. Freeze, uncovered, raking with a fork every 30 minutes to keep it from becoming too solid, about 4 hours.
2. Puree ice cream and reserved cherry juice in a blender until smooth. Add cherries, and pulse until combined but still chunky. Divide among glasses, and top each with 2 tbsp granita.
(serves 2 because it's always more fun when there's enough to share or have seconds)

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milkshake & granita recipe via marthastewart; words via wehearit & bitsotruth