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Just like that, there’s only 2 weeks left in the semester. Basically. For me, at least. Its been a great month since I last posted. There was Halloween, a trip to Chicago, camping, a college field trip. Not that that field trip was specifically monumental, I just thought i’d throw it in the mix because it’s not everyday you go on a college field trip. And now its a mere week from my favorite holiday, Thanksgiving. I don’t have any amazing recipes this week, or anything particularly awesome to share, I just didn’t want my avid readers (dad, Joe…) falling asleep on my blog just yet. So here’s some of this months photos and blurbs.
First, I made an apple Pie. And carved a pumpkin. The apple pie, is from Smitten Kitchen, and it was amazing.
Next, there was halloween. Here’s me as a candy corn.
Then a quick trip to Chicago to see this guy. Some fall foliage, and his adorable pooch, of course.
There was also a fun trip to Cascabel for camping, where i learned about mesquite flour, light photography and composting toilets. Composting toilets are awesome, and are really not gross like they sound.
After tasting delicious mesquite flour pancakes and reading a bit about the health benefits of this abundant Sonoran seed pod I see littering most ground surfaces in Tucson, I can’t wait to grind up my own.
I am quite frustrated attempting to sew my Halloween costume. I thought this particular costume would be ridiculously cheep and easy, and while it’s still cheep, it is hardly easy. It’s one of those days where my creative endeavors aren’t going as planned. Even sewing a straight line has proved to be a challenge.
So let me go back to last week, before an ant highway spanned my kitchen floor. I’ve finally managed to get rid of 99% of them, after a lot of heavy cleaning, crack filling and the help of some cinnamon and jelly/borax poison baths. Which, fyi, are awesome, effective, chemical-free ways to get rid of ants.
After 3 days, I was finally able to make a meal in my ant-free kitchen. That meal was a defrosted batch of last weekend’s leftover garlic and basil marinara sauce. Which is awesome. So let me show you how.
Garlic Basil Marinara Sauce
Adapted from mom
Makes about 8 servings (extra is totally freeze-able, see below)
1/4 Cup olive oil
10 cloves of garlic
~20 fresh basil leaves
1 small white onion
2 stalks celery
1/2 green bell pepper
1tsp dried basi
4 bay leaves
1 small can tomato paste
1 small can tomato sauce
2 cans diced tomatoes
salt and pepper to taste
4 cups water
Chop the garlic, onion, celery and bell pepper. As you can see, I’m super anal retentive when it comes to chopping, but teeny tiny uniform pieces are not necessary, they’re just my preference. Add the olive oil and chopped vegetables to a large pot, turn on med-high, add salt and pepper, and saute for about 20 minutes, stirring occasionally.
I don’t like meat sauce, but if you want to make this a meat sauce, insert meat here.
While the vegetables are sauteing, chop the basil and open the cans. Add all of the herbs, fresh and dried, and saute for another 5 minutes. Add the tomato paste first, stir, then add tomato sauce and chopped tomatoes. If you like sauce with a finer consistency, you may want to chop the canned tomato chunks smaller.
Add four cups of water, stir, then let simmer on low, uncovered for 2 hours. Stir every 30 minutes. If you’re in a hurry, add less water and it can be done in less time, but the longer simmer really does make it taste better.
Unless you’re feeding a huge group, you’ll have extras, so try freezing it in portion sizes. Its just as quick as canned sauce, and so much tastier. I divided my sauce into portion sizes in water glasses, bowls and tuperware. Put them in the freezer for a few hours, and once frozen, release them from the container with hot water. Put the pieces in a freezer bag for easy single portion defrosting later.
They are super easy. Too easy, really, considering the calories involved. Thankfully I don’t buy bread often.
Mini Cinnamon Rolls (courtesy Circle B Kitchens)
Pre-heat oven to 375
1 loaf fresh fluffy white or wheat bread
1/2 cup white sugar
1 tbs cinnamon
~1/2 stick of butter
Cut the crusts off the bread. Use a rolling pin to flatten the slices out. Brush both sides with melted butter (I didn’t have a basting brush, so I used the back of a spoon). Mix the sugar and cinnamon and dip both sides of the bread into it, coating well. Roll or fold (or whatever else you can come up with) them and place into a baking dish or muffin tin (clearly, there arn’t many rules for this. I don’t think it’s possible to mess up). Bake at 375 for 15-20 minutes until they get a little crispy and golden.
Hello, social media world.
I’m creating this blog as a place to share my adventures in creating, and whatever else I feel share-worthy. I’ll be posting recent art, photographs, recipes, crafty how-to tutorials, and possibly selling handmade jewelry (Via etsy).
Today I’m working on scanning color negatives. I went to Green Things nursery yesterday to do a shoot for Photo 343. I’ve never scanned color negatives before, but i’m digging the results. I can’t wait to take color photo next semester. Speaking of which, I register for classes… tomorrow? Already!?
There’s something so beautiful about film. Here’s a few: (Shot with canon AE-1 SLR)