This delicious recipe comes to us from The New Vegetarian, a collection of Chef Yotam Ottolenghi’s inventive, modern vegetarian recipes.

I made no changes on this recipe, and it turned out quite delicious! I’ve been using my new skill of making balsamic reduction sauce all over the place now thanks to this adventure (see pizza from Monday’s post). My potatoes were a bit large, and I’m not a skilled knives-woman, so some of the potato slices were cooked nicer than others. I really can’t complain about it though. This was a very inventive dish that I was ecstatic to prepare and eat. This was also my first venture into purchasing figs! I had a fresh one for the first time a couple weeks ago, and have been going crazy about them since. So sad that they’ll be out of season in a matter of days….must stock up!

I never thought I’d be doing it, but today I’m trying acupuncture. I’m meeting with a local herbalist and acupuncturist…mostly to talk about herbs. The acupuncture just happens to go along with the appointment.

For my 3D graphics class, I’m trying to change the perception of natural remedies, and hopefully make them easy to use for anyone interested. Why not jump right in and go for it myself? One thing I’m loving about grad school is the research…yeah, didn’t see that one coming either! I’m remembering back to my 8th grade English class where I did my first research paper….my topic was Anastasia.  I poured over every book that I could find at the library, and reading a couple books in a month or so was a big deal to me back then! I had a real passion for that paper that I’ve been lacking since, now that I realize it. Lately, I love being able to immerse myself in so many different eras and ways of life to really understand the perspective that I need to take my designs in. I feel like a design scientist. It feels really rewarding when you have the research and meaning behind what your creating, instead of doing things because they look neat or you are trying to copy someone else’s successful style. It took me a while to figure this out, and really, I don’t have much figured out, but I think I’m on the right track at the very least…

Not only does this advertisement from the 60′s have an amazing application of alliteration, it’s pretty wonderful to look at. This is why I love doing research for projects, it sometimes leads you to find the most interesting things. I’m finding inspiration for a 60′s themed kinetic typography piece, and this really hit me over hard when I saw it. Hopefully I can pay tribute to the subtle type treatment, the geometry and the over lays. Just wonderful in my opinion. And it doesn’t hurt thinking about lemonade that has sass…

Came across this poster by Emily Allison this morning. It’s using three of my favorite things: neon pink, a place I’ve traveled to, and a drink I like to drink. If this were available to purchase, you bet I’d have this up in my living room next week.

Dear new boots, I can’t wait to wear you. Now if only the weather would get a bit cooler. Sincerely, Kelsey.

Restaurant La Grotte, trans en Provence, France | Waterfall Island, Alto Parana, Paraguay | Paper cave, unknown

It’s barely getting cold here, but sitting in classrooms/work is a different story. I’m drowning myself in scarves for this in-between weather. I’m loving every one of these items and wish they would just magically show up in my closet… here’s to weird weather and fancy dressings.

SCARF, BOOTIES, DRESS

…I wish this is how receipts were.

I feel like this. Photo by Elina Kolkina. I’m going in for very minor toe surgery this morning, but none-the less weirdly scared about it. Anything in a doctors office that involves more than chatting about health kind of gives me a heebies. I want to stay in bed with my head under the pillows and take a brake. A next to impossible request lately I feel. Sigh.

I’m having very few of these moments lately. These couple hours included honey badgers and homemade pizza with an assortment of leftover toppings that ended up sooo very delicious (homemade dough, asian pear slices, gouda, mozzarella, gorgonzola, arugula, fresh basil, caramelized onions, and a balsamic reduction with honey). Cheers to taking advantage of the moments like these, and hopes to having more of them.