A Word with You

... and the big ones, too, of course! :) 

Ready, set, draw! Easy, right? (Well, at least it is to doodle.) The background in this image is actually an abstract drawing on paper created with red thread. Can you imagine stitching a pattern on paper to create an image that makes any sense in, well, any sense? That is exactly what Emily Barletta does. This little homage doesn't do her work justice. I'll have to do a real feature on her sometime soon so you can truly appreciate her genius. Is your brain hurting yet, envisioning the planning and needle-filled execution of a work like this one?

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image by natalie | notecard by Alana Winder | red thread on paper by Emily Barletta via imrevolting

{ Food for Thought } Wonderful & Peppermint Milkshake

Do wonderful things with your relationships, work, past-times, health, surroundings... Have you surprised yourself lately with some accomplishment? In which areas of life? I surprised myself recently with growing wisdom - despite human error - rebuilding a cherished relationship, rekindling a few old friendships and letting go of others.

peppermint milkshake

2 c ice cream (vanilla soy/coconut)
1/4-3/4 c coconut milk
1/4 tsp peppermint extract
1 cup frozen strawberries
1 frozen banana
1-1.5 c ice cubes
1. Blend until smooth. Serve.
(serves 2 because it's always more fun when there's enough to share or have seconds)

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image by natalie @ calliope | greeting card by Lizzy Stewart via missmoss

milkshake photo via herzallerliebst & recipe adapted from healthyhappylife

{ Food for Thought } Thank You Kindly

As our official day of giving thanks approaches, my thoughts wander to a few treasures that add such depth and breadth to life, coloring work, dreams, plans...

* creative inspiration & its fruit (even the everyday made beautiful)

* warm, sunny days & lush trees

* a comfortable, lovely place to call home

* genuine friends, great company & good food

* fascinating classes (Design, language, dance, science, craft... I'd take it all.)

* revitalizing travels visually rich, a little pampering, full of experiences

* love solid, comforting, cherishing, passionate, invigorating

pumpkin pie oatmeal
2/3 c regular oats
2 c almond milk
1 tsp pure vanilla extract
2/3-1 c pumpkin
1 tbsp chia seeds
pinch of sea salt
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
topping
2 tbsp almond milk (alternatives: oat or coconut milk)
2 tbsp pure maple syrup
pinch of cinnamon
2/3 pumpkin butter oat square, crumbled
1. Heat the oats and milk over medium heat in a medium sized pot until it comes to a low boil.
2. Stir in the pumpkin and seeds. Heat over low-med for 5-7 min, stirring frequently. 
3. Add the spices and vanilla and heat for 5-7 minutes, stirring frequently. Pour into two bowls and divide toppings. 
(serves 2 because it's always more fun when there's enough to share or have seconds)

Here's another awesome pumpkin pie oatmeal recipe.

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image by natalie @calliope | thank you art by Emily Winfield Martin

vineyard photo by OneLovePhoto via apartment34  | oatmeal photo by & recipe adapted from ohsheglows

{ Food for Thought } Thankful for True Friends

I am grateful for true friends, reserving that special nook in my heart for those who have made an effort to stay in my life and welcomed the same from me.

By the way, the photo on the bottom right is the work of the incomparable Mario Testino. Some photographers capture the soul. Testino captures energy like none other. Imagine an apprenticeship under Testino! I would need to be revived with paddles. ; )

lavender hot chocolate
2 c whole milk
3 oz dark chocolate (70% cacao)
1 oz milk chocolate
1/4 tsp lavender buds (fragrant so adjust per preference)
1/2 c cold heavy whipping cream
1/4 tsp vanilla extract or seeds from 1/4 of a whole vanilla bean pod
1/2 tbsp granulated white sugar
1. Whipped cream: Beat cream, vanilla, and sugar in a cold mixing bowl with a whisk or mixer until stiff peaks form. Refrigerate until ready to use.
2. Hot chocolate: Heat milk and lavender over med heat, whisking occasionally until begins to simmer. Remove from heat and set aside for 5 minutes to steep. Strain lavender and return milk to saucepan. Over med heat, add chocolate and mix until melted and incorporated. Whisk until frothy (10-20 sec). Serve with a dollop of whipped cream.
*Note: To make creamier, change ratio to 1 to 1 dark to milk chocolate.
(serves 2 because it's always more fun when there's enough to share or have seconds)

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image by natalie | quote adapted from words by Jennifer Aniston & Judith Viorst | hot chocolate photo & recipe by Rick Poon | hug photo by Beginning Boutique via theelectric | model friends photo by Mario Testino via ttimechic

{ Food for Thought } Be Strong, Count Wisely

macaroni & cheese

for breadcrumbs
3 slices white sandwich bread, crusts removed
1 tablespoons unsalted butter, melted
for pasta
Coarse salt
4 ounces dried elbow macaroni
for sauce and cheese topping
1-1/2 tbsp unsalted butter, plus more for baking dishes
1/8 c finely diced yellow onion
1/8 c all-purpose flour
1-1/2 c whole milk
1 oz Italian fontina cheese, grated (1/4 cup)
1-1/2 oz Gruyere cheese, grated (1/2 cup), 1/6 cup reserved for topping
3 oz extra-sharp white-cheddar cheese, grated (1c), 1/6 c reserved for topping
1 oz Parmigiano-Reggiano cheese, grated (1/2c), 1/4 c reserved for topping
Coarse salt and freshly ground black pepper
pinch of cayenne pepper
pinch of freshly grated nutmeg
for slow-roasted tomatoes
3 small tomatoes, sliced crosswise into 1/4-inch-thick rounds
1 tbsp extra-virgin olive oil
Coarse salt and freshly ground pepper
1/2 tsp fresh thyme, leaves


1. Heat oven to 375. Cook past 2-3 minutes less than instructions on package (the inside should be underdone), rinse under cold water and drain.
2. Bread crumbs: Tear bread into large pieces and pulse in a food processor to form very large crumbs. Add melted butter in a bowl and toss evenly to coat.
3. Butter four 6-oz shallow baking dishes or one quart baking dish.
4. Cheese sauce: Melt butter in a 2-quart pot over medium heat, add onion. Cook, stirring occasionally, until translucent (about 5 min). Whisk in flour and cook, stirring with a wooden spoon, until bubbling but not browning (about 45 sec). Add milk and whisk to mix. Bring to a simmer, stirring with a wooden spoon (scrape across the bottom and around edge of pot to prevent scorching), until thickened (about 4 min). Add fontina, 2/3c Gruyere, 1/2+1/3 c cheddar and 1/4 cup Parmigianno-Reggiano, stirring until completely melted and smooth. Season with S&P, add cayenne and nutmeg, and stir to mix.
5. Add pasta to sauce and mix thoroughly. Pour into baking dishes and sprinkle evenly with the reserved cheese then the bread crumbs. Top with roasted tomato slices and thyme.
6. Tomatoes: Place tomato slices on rimmed baking sheets in a single layer. Drizzle with olive oil; season with S&P and sprinkle with thyme leaves. Roast until softened and browned in spots (about 20 min).
7. Place dishes on a parchment-lined baking sheet and bake until bubbling and cheese is golden (25-30 min). Let cool 5 min.
(serves 4 because it's always more fun when there's enough to share or have seconds)

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image by natalie @ calliope | words via middlechildcomplex | photo & recipe by Martha Stewart