Friday, December 9, 2011

The Enlightened Lens ... this Saturday

The Enlightened Lens is a juried show of images from Palomar photography students. The show will run from December 9th to the 30th. Come by the opening reception tomorrow, Saturday December 10th from 5:30pm to 8:00pm at the Escondido Municipal Gallery at 262 E Grand in Escondido. If you like photography, there are many great images in this show!

Thursday, November 10, 2011

Vintage and Handmade Market at the Duck... this Sunday

Vintage and Handmade MARKET @ The Duck
Sunday Nov. 14th 10:00 - 4:00

Artists, artisans and various vendors will offer a selection of art and vintage and collectible merchandise, interesting oddments, various and sundry unusual items, including pottery, glass, dinnerware, vintage clothing, jewelry, fabric, postcards, magazines, sheet music, books, photographs, cameras, prints, etc., etc. Treasures for the treasure hunter.

Ducky Waddle's Emporium - Book Store, Art gallery and Center for Cultural Studies
414 N. Coast Hwy. 101, Encinitas, (Leucadia)
One block south of the Pannikin
23' south of Lou's Records

Wednesday, November 9, 2011

Olivenhain Arts and Crafts Fair... this Saturday

Olivenhain is hosting it's annual arts and crafts fair this Saturday, November 12th. Olivenhain is a beautiful rural equestrian community within Encinitas. The fair includes about 80 vendors and is amidst the trees surrounding the historical Old Meeting Hall at Rancho Santa Fe Road and 7th Street. Admission is free and there is plenty of parking! The fair runs from 9 am to 4 pm. We'll be there rain or shine. We'd love to see you!

Thursday, November 3, 2011

The Language Academy Arts & Crafts Bazaar

San Diego Crafters for the Arts is a community of creative people interested in improving art & music programs in local schools while creating a unique environment for original vendors to promote and sell their handmade products to the public.

San Diego Crafters for the Arts is having an event this weekend at the Language Academy. The Language Academy Pre Holiday Arts & Crafts Bazaar is Saturday, November 5th from 12 to 4 pm at 4961 64th Street in San Diego. Please come by and support the Language Academy! Find more info including a list of crafters here.

Saturday, October 8, 2011

Flea Market at The Duck

Sunday October 9th, from 10am to 4pm, Second Sunday FLEA MARKET @ The DUCK, in the parking lot of Ducky Waddle's Emporium. Artists, artisans and various vendors will offer a selection of art and vintage and collectible merchandise, interesting oddments, various and sundry unusual items, including pottery, glass, dinnerware, vintage clothing, jewelry, fabric, postcards, magazines, sheet music, books, photographs, cameras, prints, etc., etc. Treasures for the treasure hunter. We'll be there. Come by and see us!

Ducky Waddle's Emporium
414 N. Coast Hwy. 101, Encinitas, (Leucadia)
One block south of the Pannikin
23' south of Lou's Records

Monday, October 3, 2011

Baby Aviator Hats... new color combos

We finally have a few new color combinations available for our baby aviator hats. These are super cute and machine washable. Most are made with a soft, cozy, warm vegan yarn. They make great baby shower gifts. This one is a dark coffee brown with light taupe and medium rose pink accents. You can find it here.

Monday, September 12, 2011

Featured Item... Bad Hair Day Sash

My family and friends kept asking me to make them something like a headband. They wanted something made out of a material that wasn't too hot to wear on a warm day, something that actually fit snuggly and didn't come undone. They wanted something versatile and in a variety of colors. After much prodding from them, I came up with the Bad Hair Day Sash.

The sash ties so it can be adjusted to fit any size head. I used nice cotton yarns from a local yarn shop not the dish cloth variety. One cotton yarn has a little acrylic & another has a little merino wool which is so soft. They can be worn with the tie in the back or off to the side giving a little bit of a vintage look. You can find them here. If you don't see the color you are interested in, send us a convo. We have many other colors that aren't listed on our Etsy site.

Tuesday, May 31, 2011

Gwyneth Paltrow's Grilled Halibut with Mango-Avocado Salsa

Who would have known that Gwyneth Paltrow knew how to cook? The June issue of Bon Appetit has an article about Paltrow featuring some of her recipes. We tried her Grilled Halibut with Mango Avocado Salsa and it's a keeper! It was simple, fresh, had depth and was satisfying. If this recipe is any indication of what's in her new cookbook, My Father's Daughter: Delicious, Easy Recipes Celebrating Family & Togetherness than I am submitting in my amazon order now. You can order one here.
We used snapper and sea bass instead of halibut. Tasty!
Here's the recipe:


1 medium ripe avocado, peeled and cut into 1/2" dice
1 medium ripe mango, peeled and cut into 1/2" dice
1 cup cherry tomatoes, quartered
4 large fresh basil leaves, thinly sliced
3 tablespoons extra-virgin olive oil, divided, plus more for brushing
3 tablespoons fresh lime juice, divided
Kosher salt and freshly ground black pepper
4 6-ounce halibut or mahi-mahi fillets
4 lime wedges


Prepare a grill to medium-high heat. Gently combine the avocado, mango, tomatoes, basil, 1 tablespoon oil, and 1 tablespoon lime juice in a large mixing bowl. Season salsa to taste with salt and pepper and set aside at room temperature, gently tossing occasionally.
Place fish fillets in a 13x9x2" glass baking dish. Drizzle remaining 2 tablespoon oil and 2 tablespoon lime juice over. Season fish with salt and pepper. Let marinate at room temperature for 10 minutes, turning fish occasionally.
Brush grill rack with oil. Grill fish until just opaque in center, about 5 minutes per side. Transfer to plates. Spoon mango-avocado salsa over fish. Squeeze a lime wedge over each and serve.

Serves 4

Tuesday, May 24, 2011

Roman Loranc

I was doing some research online when some photos caught my eye. They were taken by a photographer named Roman Loranc. He immigrated to the US from Poland & settled in the California Central Valley in the 1980s. He prefers black and white film & uses a 4 x 5 field camera. He mainly does landscape photography.
He has spent twenty years photographing the Cosumnes River Preserve. Every winter the river floods the 700+ acre Preserve's grasslands, fields and forests. Seasonal flooding creates wetlands and a rare river valley oak forest. Loranc tries to capture the mystery and beauty of the winter floods. He photographs other areas and things as well. He is particularly interested in photographing places of prayer in his native Poland and Lithuania. To learn more about Roman Loranc visit his website here.

Thursday, May 5, 2011

Kanom Krok... Grilled Coconut Rice Hot Cakes

I was looking for some different recipes to try with my ebelskiver pan. I came across a recipe for Kanom Krok from a few different sources that said it came from a book called, It Rains Fishes by Kasma Loha-unchit. I thought I would give it a try.

The recipe is as follows:

1 3/4 cups coconut cream and 3 1/2 cups lighter coconut milk
1/4 cup plus 2 Tbs sugar
2 1/2 Tbs tapioca starch or arrowroot flour
3 Tbs uncooked white rice
1/3 cup finely shredded fresh coconut or 1/4 cup dried unsweetened shredded coconut
2 cups rice flour
2 tsp sea salt
2 to 3 Tbs palm oil or peanut oil

Optional filling ingredients:
1/4 cup green onions, cut in thin rounds
1/4 cup fresh corn kernels
2 Tbs cilantro leaves

If using canned coconut milk, spoon into a small saucepan 1 3/4 cup of the creamiest part from the top of three cans of coconut milk. Heat just enough to melt and smooth out the lumps. Add sugar to the coconut cream and stir to dissolve. Cool before mixing in 2 1/2 Tbs of tapioca or arrowroot flour. Stir until smooth. Set aside. This is the coconut cream mixture that goes on top of the hot cakes.

Combine the remaining coconut milk from the cans. If there is less than 3 1/2 cups, add water to make up the difference. Stir until smooth, heating if necessary to melt the coagulated parts. Allow to cool. Grind the uncooked white rice in a clean coffee grinder as finely as possible. Do the same with the shredded coconut. Combine the two with the rice flour, salt, remaining 2Tbs sugar and add to the lighter coconut milk. Stir and mix until well blended and smooth. This is the rice batter.

Heat a well-seasoned kanom krok griddle (or substitute with an Ebelskiver pancake griddle) on the stove. When the griddle is hot, brush the surface indentations with the palm or peanut oil. Wait a few seconds before spooning the rice mixture into each indentation to about two-thirds full. The batter should sizzle when it hits the hot metal. Add a dab of the sweet coconut cream mixture over the top to fill and sprinkle the center of each cake with a little bit of one of the optional toppings, or leave plain. Cover with a round lid and allow to cook for a few minutes, or until the pancakes are firm and crispy brown on the bottom. Remove gently with a rounded spoon. Re-grease the griddle before making the next batch. Because rice flour tends to settle, stir the coconut mixture well before pouring onto the griddle. Serve warm.

Some information that may be helpful when trying this recipe:
This recipe was a little hard to follow. I would read it over to be clear about what to do before starting. Good brands of coconut milk are Chao Koh and Mae Ploy. Chao Koh is more delicate and sweet where Mae Ploy in more rich and creamy. Other brands of coconut milk will change their name by only one letter so be aware of this when selecting the coconut milk. You can find coconut milk at Southeast Asian Markets such as this one. The recipe recommends 3 - 14 oz. cans of coconut milk for the coconut cream and coconut milk. To separate the coconut cream from the coconut milk, the can needs to be settled. There may be an easier way to do this but I found it hard to differentiate the two. I just used a can of Chao Koh coconut cream instead. Tapioca starch and arrowroot powder are the same thing. I used a container with a spout to pour the batter which made things a lot easier. I used Jasmine Rice. I have never had an authentic Kanom Krok so I am not sure how mine would compare. They were time consuming but fun to make. I used these ebelskiver turning tools. They were easier to use than anything else once I got the hang of it. The Hot Cakes weren't as sweet as I thought they would be which was nice. The flavor was subtle. The recipe says to serve them warm but we liked them cold as well. I would definitely make these again.

Wednesday, May 4, 2011

Speed Clean your Freezer in 20 Minutes

I don't know about you but I am willing to try anything that might help get cleaning done faster. I found this information in an article in this months Real Simple Magazine. I plan on trying this out this week. If anything it will motivate me to get the job done.

You'll need rubber gloves, a large cooler, a sponge, a rag, rubbing alcohol, a plastic spatula, a cleaner container/spray bottle, white vinegar, dish soap and paper towels.

Minutes 1 to 3 ~
Unplug the refrigerator. Put on rubber gloves. Empty the ice from the freezer trays into a large cooler. Scrub the trays with water, liquid soap and a sponge. Set aside to dry.

Minutes 4 to 7 ~
Unload the freezer. Ditch anything that has expired or is freezer-burned and covered in ice crystals. Put the rest in the cooler.

Minutes 8 to 11 ~
Remove the drawers and detachable shelves and place them in the sink. Scrub them well with soap, water and a sponge. Set aside to dry. Note: Most freezers defrost every 8 to 12 hours. If yours has more than 1/4 inch of ice on the base or walls, manually defrost it. Before proceeding to the next step, dip a rag in rubbing alcohol, then cover the ice. Chip away frost with a plastic spatula.

Minutes 12 to 13 ~
In cleaner container/spray bottle, make a cleaner from 1 cup water, 1 teaspoon white vinegar and a teaspoon dish soap. Shake to blend.

Minutes 14 to 17 ~
Douse the interior with the cleaner. Wipe down the walls and shelves with paper towels.

Minutes 18 to 20 ~
Plug the unit back in. Return to shelves and food. All done!

Tuesday, May 3, 2011

Local Find... Lucky Seafood

If you are looking for Asian food products in San Diego County, Lucky Seafood is a good place to find them. Even though Lucky is a Vietnamese market, they have many other Asian products. They have a large and varied selection of fresh produce and even carry good fresh oxtails. We went there for some sauces and coconut milk. You will find Lucky Market at 9326 Mira Mesa Blvd, just west of the 15. It is much cleaner than Thuan Phat in Linda Vista. They have a restaurant connected to the west side of the store. It is a good place to have some Pho.

Monday, May 2, 2011

Queen Bee Market

the Queen Bee Market I'm looking forward to The Queen Bee Market. It's gonna be a fresh, modern craft show. It will be happening on Friday, May 6th from 4 to 9 pm & Saturday, May 7th from 9 am to 4 pm at the Del Mar Hilton in the Grand Ballroom. Find more information here!

Sunday, May 1, 2011

Mint Cuttings

It is finally warming up. It makes me feel like getting out in the yard and tending to all my plants. I have a large collection of mints and decided to offer some cuttings here! If you are interested in mints, check them out. I have some different varieties such as candy mint & sweet pear mint! They are super easy to grow and come with an instruction sheet on how to start them and how to care for them.

Monday, April 25, 2011

It's all about the Family and the Food

No one tell my mother this. She believes that Easter is about celebrating the Resurrection of Christ. For the rest of us, it's about hanging out with the family and the food. We aren't the type of family that likes turkey and ham on holidays. Because it is Easter, we can get my Mom to make one of our favorite things... chicken tostadas. The only other thing that would ensure everyone's presence is Grandma's Tamales.

So for Easter, we hung out with family. We talked, we laughed and we ate. And then, we ate and laughed some more. We had chicken tostadas, shrimp salad and capirotada, which is a Mexican bread pudding.

To make your own tostadas, simply add a thin layer of refried beans, meat, vegetables and cabbage to a tostada shell. Top with homemade salsa and queso fresco or some grated romano cheese. Make them one at a time and eat them fast before they start falling apart. Yum!

Friday, April 22, 2011

Group f/64 and Imogen Cunningham

Group f/64 was a group of California photographers who promoted a style of sharply detailed, purist photography which was different than the soft focused Pictorialism that was prevalent at the time. Some of the founding members of Group f/64 were Ansel Adams, Imogen Cunningham, Edward Weston, and Willard Van Dyke. The ideas of the group influenced the direction of photography.

Currently on exhibit at the Oceanside Museum of Art, Botanicals : The Photography of Imogen Cunningham, featuring her black and white botanical photographs from the 1920s-1930s. Dave Ehrlinger, the Director of Horticulture of the San Diego Botanical Garden, will lecture on the Plants and Flowers of Imogen Cunningham on Saturday, April 23 at 2 pm as well. The exhibition continues through May 22, 2011. For more information, click here.

Thursday, April 21, 2011


I love to make a variety of things from felted brooches to cold process soap. I also love photography especially black & white prints. Then, there's all the great food I like to sample. This blog is where I share about some of these things. As I live in an A-Frame which was built in the early 1970's, this blog is... from the A-Frame.