who's your buddy?

I am 

that's who

which is why

you'll forgive me

for more

unrelated photos

with unrelated text

cause it's past my bedtime

and I'm a little distracted this week

and the pictures are pretty

and I'm a decent person

mostly

peace

xokg

and then I see this

and wish I'd gone in a different direction 

with my patio

all soothing and green
and wood and Zen

sigh

damn you internet

peace
xokg

well said

tinywhitedasies

Sometimes

Sometimes, I eat my feelings.

And when I do

I like them to taste like this

what katie ate

martha stewart

Carbonara in first photo from Giada 

Ingredients

• 1 bunch asparagus, ends trimmed, rubber band left on
• 1 pound linguini
• 1 cup Basil Aioli, recipe follows
• 1 cup shaved pecorino
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 4 tablespoons butter
• 4 to 6 large eggs
• Salt and freshly ground black pepper

Directions

Bring a large pot of salted water to a boil over high heat. Add the asparagus and cook for 3 minutes. Transfer the asparagus to a bowl of ice water and let sit until cool, about 5 minutes. Remove from the water, remove the rubber band, and cut into 1-inch pieces.

Meanwhile, add the pasta to the large pot of salted water used to cook the asparagus and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta into a large bowl. Add the Basil Aioli, cut asparagus, shaved cheese, salt, and pepper. Stir to combine and place on a long, rectangular serving dish.

Place the butter in a medium skillet over medium-high heat. Add the eggs and sprinkle with salt and pepper. Fry the eggs to your liking. Place the eggs on top of the pasta and serve immediately.

Basil Aioli:

• 1 clove garlic, minced
• 2 large egg yolks*
• 2 teaspoons mustard
• 1 teaspoon lemon juice
• 1/4 cup finely chopped fresh basil leaves
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon cayenne
• 1/2 cup vegetable oil
• 1/2 cup extra-virgin olive oil

Yield: 1 cup

Prep Time: 5 minutes

Combine the garlic, egg yolks, mustard, lemon juice, basil, salt, pepper, and cayenne in a food processor and run the machine to mix. With the machine running slowly drizzle in the vegetable and olive oil. Basil Aioli can be kept, covered, in the refrigerator for up to 3 days.

Peace out.

Industrial vs Institutional

It's a fine line.

Adding something organic is the key.

Like a whole wall of tropical plants. Yes please.

or even just a stump.

or  a wooden step/bathmat

even a scraggly little plant warms up this concrete

(the floor to ceiling window doesn't hurt either)

Without a natural element

the industrial look feels like a public space

(like the school nurses office)

I am fascinated with industrial lofts lately, 

but probably more likely to live in an institution.

Good Riddance

2010 brought lost jobs, murdered puppies, broken promises, and shattered confidences, 

so three days of rain and a well-deserved hangover

seem a fitting way to say good bye to it.

Tomorrow I would like to wake up here.

coastal living

I ache

all over from shoveling and flu

So in my mind I am here,

scalding hot water please.

and then here.  naked wrapped up in that throw.  turn off the light.

In reality I am wearing this and tending to him, watching nickelodeon, as the virus makes another run through my house.

Tortured

by thoughts of these

I was thinking plaid

For the main paper in my gift wrap color scheme this year

but I didn't see the exact colors I wanted

then I saw this and thought, gold and red, perfect, elegant. 

then I saw this and thought, it's more me.  Casual and poppy.

then I saw this thought I'm in love, this one, it has to be

but wait,  then I thought red and white is classic

then I thought, I'm thinking way too much about this, I better get back to work.

also I have a closet full of wrapping paper, I can make something work from that,

but these pretty papers are available to you at the Container Store, 

also I found some really cool vintage paper on eBay.

All Day and a cautionary tale

There is snow on the ground, I don't have to be anywhere and I will be wearing these 20 year old sweat pants, all day.

But so you don't think this is a lazy post with no point what-so-ever, a couple of take away lessons:

a.  hockey skate laces make excellent drawstrings

2.  sugar = chubby

III.  don't get your belly button pierced in Utah

I'm Packed; Let's Go.

Still practicing escapism today.  Here's another stop on my worldwide touring of eating, drinking, blogging, and ....

Uruguay.  

Who knew?

"An amazing blend of colonial and modern architecture with a European feel, alongside a coastline with intimate beaches."

from some travel website I forget the name of.

We could watch some of this after a day at the beach.

This is their national dish.  I like these people.

I also read that every kid there gets a laptop and wireless Internet access.  For real?  

Sounds like heaven to me: Beaches, Italian food, and wireless Internet for everyone.

Who's in?

Blue

For a lot of reasons

I can imagine

myself traveling the world someday and ending up at a place like this for a few months.

Eating, drinking, shopping, soaking up some culture, blogging, and....