tag:blogger.com,1999:blog-62723013922323951122024-03-12T16:48:00.832-07:00Bunny Bling Blingjleehttp://www.blogger.com/profile/13521335292751918594noreply@blogger.comBlogger21125tag:blogger.com,1999:blog-6272301392232395112.post-61803849100595322322011-12-31T08:50:00.000-08:002011-12-31T12:48:34.875-08:00Presenting: The Wingwich<h1>Greetings, 2012!</h1><img src="http://farm8.staticflickr.com/7162/6607367003_1e9a207428_b.jpg" border="0" /><br /><br />In 2011, M. moved across the street from a Wild Wing. It's a popular place for watching UFC and, from what I've observed, it's the Place 2 B for men who like to smoke out on the street and talk really loudly. This particular Wild Wing also projects the UFC match/fight/competition/show on the window for the rest of the world to see without actually going into the establishment. I've often watched and listened in on the Wild Wing happenings from M.'s window, mostly thinking about the mighty wing. I've dropped hints about making an excursion over there to chow down and share a basket to which M. replied "Hmm. I dunno, Jen."<br /><br />One fine day, M. texted me with "I have an idea!!!" Always leave it to M. to take it up a notch and put a new spin on an old favourite.<div><br /></div><div><b>THE WINGWICH</b></div><div><ul><li>One dozen wings from your favourite wing joint. Our preference is the BBQ/medium wing </li><li>A bunch of organic celery and organic carrots</li><li>Some soft and slutty buns, preferably sub buns or long hot dog buns</li><li>Two servings of blue cheese dipping sauce provided by the wing joint</li><li>Makes 2-3 wingwiches</li></ul><img src="http://farm8.staticflickr.com/7030/6607367351_515fd01b40_o.jpg" border="0" /><br /><br /><div>1. Using a vegetable peeler, shave some thinly sliced carrots and celery. Cut up the rest for some healthy snacking. </div><div><br /></div><div>2. In a bowl, strip off all of the wing meat. Set the bones aside for sucking on later. Don't worry: you can still treat yourself to the savage and Fred Flintstone-like behaviour of sucking off the meat from a tasty little bone.</div></div><div><br /></div><div>3. Slather on the blue cheese dressing onto to the soft and slutty buns.</div><div><br /></div><div>4. Pile on the wing meat onto the buns. </div><div><br /></div><div>5. Top them off with the shaved carrots and celery.</div><div><br /></div><div>6. EAT AND ENJOY!!</div><div><br /></div><div><b><span >Bunny Bling Bling Tip:</span></b> It helps if you live across the street from a wing joint.</div>jleehttp://www.blogger.com/profile/13521335292751918594noreply@blogger.com3tag:blogger.com,1999:blog-6272301392232395112.post-44495846313188224802011-10-01T15:01:00.000-07:002011-10-02T14:36:22.345-07:00Road Trip: The Oregon Coast<img src="http://farm7.static.flickr.com/6154/6201270263_9ed78d5d38_o.jpg" border="0" /><br /><br /><span style="font-weight: bold; color: rgb(255, 102, 102);"><span style="color: rgb(0, 0, 0);">Bunny Bling Bling</span> </span>took the summer off of blogging and traveled distances for a bit of an escape from the day-to-day, insufferable humidity and city aggression. I ventured towards the beloved British Columbia, road tripped south towards Seattle, Washington, then headed east to Oregon. One major highlight of the trip was the 1 full day and 1 night along the <a href="http://visittheoregoncoast.com/" target="_blank">Oregon Coast</a>. I can describe the experience as <span style="font-style: italic;">majestic</span> and <span style="font-style: italic;">wondrous</span>.<br /><br />We drove almost non-stop along the winding Highway 101, with only our final destination (<a href="http://visittheoregoncoast.com/cities/newport/" target="_blank">Newport, Oregon</a>) in mind. My eyes constantly moved across the landscape that engulfed our rented old-man black Cadillac to the point of dizziness. I was overwhelmed by the miles of healthy, monstrous walls of trees and endless beaches. The Pacific Ocean was like a dream. I don't have many opportunities to see the ocean, let alone the ocean crashing against high cliffs and rocks that bordered our big strip of a highway.<br /><br /><img src="http://farm7.static.flickr.com/6164/6201781098_a28fb97f1b_o.jpg" border="0" /><br /><br /><span style="font-weight: bold; color: rgb(255, 102, 102);">Tips for a long road trip:</span><br /><ul><br /><li>Take a decent road map with you</li><br /><li>Do a little bit of research and reading on a couple of key destinations, with places to eat and explore (We had Fodor's guide to the Pacific Northwest to help us decide where to stop)</li><br /><li>Pack snacks and water (we had a variety pack of <a href="http://voodoodoughnut.com/index.php" target="_blank">Voodoo Doughnuts</a> from <a href="http://www.travelportland.com/" target="_blank">Portland, Oregon</a>)</li><br /><li>Have a full tank of gas (we almost ran out at one point. Not a good feeling when you're literally in the middle of nowhere)</li><br /><li>Be prepared to listen to some local AM and FM radio (a lot of static and shuffling from station to station)</li><br /><li>Eat some gravol (I don't know how I'd survive a long car ride without it)</li><br /></ul><br /><br /><img src="http://farm7.static.flickr.com/6003/6201781362_4813beba34_o.jpg" border="0" /><br /><div style="text-align: center;">View from the <a href="http://www.astoriacolumn.org/" target="_blank">Astoria Column</a>, in <span style="font-weight: bold;">Astoria</span>.<br /></div><br /><br /><img src="http://farm7.static.flickr.com/6156/6201780930_5636552921_o.jpg" border="0" /><br /><div style="text-align: center;"><a href="http://en.wikipedia.org/wiki/Haystack_Rock" target="_blank">Haystack Rock</a> in <span style="font-weight: bold;">Cannon Beach</span></div><br /><br /><img src="http://farm7.static.flickr.com/6155/6201268619_763ecb3d12_o.jpg" /><br /><div style="text-align: center;">Amazing clam chowder and fish and chips at the <a href="http://www.urbanspoon.com/r/243/1144668/restaurant/Oregon/Old-Oregon-Smoke-House-Rockaway-Beach" target="_blank">Old Oregon Smokehouse</a> in <span style="font-weight: bold;">Rockaway Beach</span></div><br /><br /><img src="http://farm7.static.flickr.com/6167/6201269787_d5a9c2b27f_o.jpg" /><br /><div style="text-align: center;">Foggy morning. A lovely stay at <a href="http://whalernewport.com/" target="_blank">The Whaler Hotel</a> in <span style="font-weight: bold;">Newport</span>.</div><br /><br /><img src="http://farm7.static.flickr.com/6171/6201271243_595a720878_o.jpg" /><br /><div style="text-align: center;">Checking out some marine life in Newport, with the sounds of sea lions arfing it up in the distance.</div><br /><br />Sadly, 1 day and 1 night was clearly not enough time to really take it all in as we left with just wanting more. We would love to go back and do it again, with more time spent on the beaches and going even further down south, driving all the way to California. Next time!<br /><br /><span style="font-weight: bold; color: rgb(255, 102, 102);">Up Next:</span> M.'s post about <span style="font-style: italic;">cats in Switzerland</span>!jleehttp://www.blogger.com/profile/13521335292751918594noreply@blogger.com0tag:blogger.com,1999:blog-6272301392232395112.post-54536750159809250872011-05-24T16:23:00.000-07:002011-05-28T18:37:51.820-07:00Backyard BBQ Dinner<img src="http://farm6.static.flickr.com/5185/5756124211_9c2ca16510_o.jpg" border="0" /><br /><br />What can I say? I love warm weather, lazy days off and, most of all, BBQ.<br /><br /><img src="http://farm4.static.flickr.com/3423/5756124405_98c7dce266_o.jpg" border="0" /><br /><div style="text-align: center; font-style: italic;">What's a BBQ without roasted red peppers and asparagus? Huh?!<br /></div><br /><img src="http://farm3.static.flickr.com/2519/5756180753_a95244e4b3_o.jpg" border="0" /><br /><br /><img src="http://farm3.static.flickr.com/2648/5756125001_5c81593689_o.jpg" border="0" /><br /><div style="text-align: center; font-style: italic;"><br /></div><img src="http://farm6.static.flickr.com/5062/5756125157_f3bf895673_o.jpg" border="0" /><br /><br /><img src="http://farm3.static.flickr.com/2622/5756670174_9a66fc2f8f_o.jpg" border="0" /><br /><div style="text-align: center; font-style: italic;">Rice vermicelli noodle salad with green pepper, sugar snaps, chopped mangoes, scallions (sauteed with sesame oil, sugar cane vinegar, honey and ginger) and blackened tuna. Dressing: lime cilantro vinaigrette </div><br /><img src="http://farm4.static.flickr.com/3331/5756125377_cb206deb1c_o.jpg" border="0" /><br /><br />These incredible sandwich creations contained the BBQ'd chicken souvlaki, covered in a homemade Tzatziki sauce and a Greek Salad. The buns came from <a href="http://www.blogger.com/brazilbakery.ca/" target="_blank">Brazil Bakery</a> (<span style="font-style: italic;">1554 Dundas Street West, Toronto</span>). They were so good. I had one whole one to myself!!<br /><br />The Caesar Salad had <span style="font-weight: bold;">homemade croutons</span> that were tossed in <span style="font-weight: bold;">bacon fat</span> (what what!). It also had slivers of <span style="font-weight: bold;">wild leeks</span> that M. and her partner had picked earlier in the week on a secret journey of leek picking somewhere outside of Toronto. <a href="http://sweetgoodstuff.blogspot.com/2009/05/how-to-look-for-wild-leeks.html" target="_blank">Picking wild leeks</a> involves some insider information.<br /><br /><img src="http://farm4.static.flickr.com/3179/5756671004_f87a4c2cd6_o.jpg" border="0" /><br /><br /><span style="font-weight: bold; color: rgb(255, 102, 102);">Bunny Bling Bling Tip: </span>Always celebrate a special occasion with fireworks.jleehttp://www.blogger.com/profile/13521335292751918594noreply@blogger.com1tag:blogger.com,1999:blog-6272301392232395112.post-14933200214891094412011-05-03T19:14:00.000-07:002011-05-11T06:44:40.839-07:00Interview: David Han<img style="WIDTH: 317px; HEIGHT: 460px; MARGIN-RIGHT: 10px" border="0" align="left" src="http://farm6.static.flickr.com/5304/5688305883_27f37ca3b1_o.jpg" /><span style="FONT-WEIGHT: bold"><span style="COLOR: rgb(255,102,102)">Name:</span> </span>David Han<br /><span style="COLOR: rgb(255,102,102); FONT-WEIGHT: bold">Age:</span> 33<br /><span style="COLOR: rgb(255,102,102); FONT-WEIGHT: bold">Location:</span> Toronto<br /><span style="COLOR: rgb(255,102,102); FONT-WEIGHT: bold">Craft:</span> Smart ass/Imagineer/Media artist/Basketball enthusiast<br /><br /><span style="COLOR: rgb(255,102,102); FONT-WEIGHT: bold">How would you describe your craft to people who aren't familiar with what you do?</span><br />I usually tell them that I make the kind of film or video installations you might see in an art gallery or at an event like <a href="http://www.scotiabanknuitblanche.ca/" target="_blank">Nuit Blanche</a>.<br /><br /><span style="COLOR: rgb(255,102,102); FONT-WEIGHT: bold">Where do you primarily draw your ideas and inspiration from? What is your creative process like?</span><br />I guess a lot of work I'm interested in really goes back to <span style="FONT-WEIGHT: bold">Gene Youngblood</span>'s concept of <a href="http://en.wikipedia.org/wiki/Expanded_Cinema" target="_blank">expanded cinema</a>. Although I come from a film and television background, I really like this idea of the films being drawn out of the cinema, leaking out of the darkened interiors of movie theatres and into real life, real places. Contemporary technology has really pushed this process along, making this an everyday experience.<br /><br />As a result, it's usually the technology that's the starting point for my creative process. I'm interested in the promise surrounding a new piece of technology. Promise, not in a utopian sense, or in some fetishistic, fan-boy sense, but more like the sense of wonder or magic that surrounds new technology. A lot of my work tries to evoke this sense of wonder through the integration of such technology, often in unsuspecting and curious ways.<br /><br /><img border="0" src="http://farm6.static.flickr.com/5148/5685918568_3a70658209_z.jpg" width="660" height="440" /><br /><a style="FONT-STYLE: italic; COLOR: rgb(102,102,102)" href="http://davidhan.ca/show.asp?content_id=19740" target="_blank">"Margaret Learns to Drive From There to Here</a><span style="COLOR: rgb(102,102,102)">"</span><br /><span style="FONT-STYLE: italic; COLOR: rgb(102,102,102)">multi-channel video installation exhibited at the </span><a style="FONT-STYLE: italic; COLOR: rgb(102,102,102)" href="http://www.mocca.ca/exhibitions/upcoming-exhibitions/" target="_blank">MOCCA</a><span style="FONT-STYLE: italic; COLOR: rgb(102,102,102)">, 2010 and </span><a style="FONT-STYLE: italic; COLOR: rgb(102,102,102)" href="http://www.leonadrive.ca/" target="_blank">The Leona Drive Project</a><span style="FONT-STYLE: italic; COLOR: rgb(102,102,102)">, 2009.</span><br /><br /><span style="COLOR: rgb(255,102,102); FONT-WEIGHT: bold">What kind of materials do you love working with and how are they related to your ideas?</span><br />I love trying to find a balance between the familiar and the strange. In a lot of my work, there's an attempt to take something very mundane, or familiar - like a mirror, a car, a treadmill, or, in the case of my most recent work, your own shadow - and then subvert or alter the relationship with that object or phenomenon, usually through the integration of contemporary technologies like custom software. I suppose this goes back to my interest in the sense of wonder or magic that often accompanies new technologies.<br /><br />I'm reminded of the story of the <span style="FONT-WEIGHT: bold">Lumière Brothers</span> film "<a href="http://www.youtube.com/watch?v=zaO_H2cUh60" target="_blank">Train Pulling into a Station</a>", one of the first films ever screened for the public. As the story goes, during the scene in which the train comes towards the camera, the audience in the theatre screamed and ran away from the screen. I like that story.<br /><br /><img border="0" src="http://farm6.static.flickr.com/5308/5685349865_b423f49913_o.jpg" width="660" height="440" /><br /><span style="FONT-STYLE: italic; COLOR: rgb(102,102,102)">"Restive Threshold"</span><br /><span style="FONT-STYLE: italic; COLOR: rgb(102,102,102)">Film and Video Installation, exhibited at the Eleanor Winters Art Gallery, 2011</span><span style="COLOR: rgb(102,102,102)">.</span><br /><br /><span style="COLOR: rgb(255,102,102); FONT-WEIGHT: bold">What interests you the most about Toronto these days?</span><br />Recently, there's been an increased interest in 'maker', or DIY culture. While <a href="http://www.interaccess.org/" target="_blank">InterAccess Electronic Media Arts Centre</a> has been fostering a small, but dedicated, artist-centric maker community for the past 30 years, I've recently discovered a few other organizations that really speak to the diversity and vibrancy of this culture. Places like <a href="http://site3.ca/" target="_blank">Site 3 coLaboratory</a> and <a href="http://www.ddimit.org/" target="_blank">DDiMIT</a> are popping up all over this city, which hopefully points to a future where Toronto becomes an epicenter for this type of work. If you're interested in seeing for yourself what I mean by 'maker' culture, check out Toronto's first <a href="http://makerfairetoronto.ca/" target="_blank">Mini Maker Faire</a> on May 7-8, 2011 at the <a href="http://ebw.evergreen.ca/" target="_blank">Evergreen Brick Works</a>.<br /><br /><span style="COLOR: rgb(255,102,102); FONT-WEIGHT: bold">You've lived in and around the Bloorcourt Village neighbourhood for quite some time now. What about the neighbourhood has made you stay put there for so long?</span><br /><img style="MARGIN-TOP: 15px; WIDTH: 301px; HEIGHT: 199px; MARGIN-LEFT: 15px" border="0" align="right" src="http://farm6.static.flickr.com/5070/5685977790_2e417c998b_z.jpg" />I've lived there for almost 8 years now. I like the fact that while it has seen its share of changes, it still has a real community feel to it. The pace of gentrification in<span style="TEXT-DECORATION: underline"> </span><a href="http://5blocksout.com/n/52-bloorcourt-village" target="_blank">Bloorcourt</a>/<a href="http://thebloordalepress.wordpress.com/" target="_blank">Bloordale</a> is slow and languorous, almost as if it's not really happening, or as if the developers aren't really sure that this neighbourhood is worthy of gentrification. It means that there's enough time for a community to be born, time for adjustment and understanding (instead of resentment) and the formation of unlikely allegiances between community members of disparate backgrounds. If you've ever played soccer with hipsters, humanists, Brazilian teenagers and Eritrean cab drivers, you'll know what I mean.<br /><br /><span style="COLOR: rgb(255,102,102); FONT-WEIGHT: bold">You have two cats named Sebastian and Eddie. Tell us a funny story about them.</span><br />Ah. My cats. They are like a 80s cop movie. You know, the kind of 80s cop movie that features a grizzled old veteran, a few weeks from retirement, who gets partnered with a young, rambunctious rookie whose all bravado and nonsense. Exactly like that. All the time.<br /><span style="FONT-WEIGHT: bold"><br /><span style="COLOR: rgb(255,102,102)">Bunny Bling Bling Tip:</span></span> David is participating in the <a href="http://sightandsound2011.ca/EN.html" target="_blank">Sight & Sound: Audio & Visual New Media Festival</a><br />from May 11 - 17, 2011 in Montreal, Canada! Go check it out if you're in and around the area.<br /><br /><a href="http://www.davidhan.ca/" target="_blank">http://www.davidhan.ca/</a>jleehttp://www.blogger.com/profile/13521335292751918594noreply@blogger.com0tag:blogger.com,1999:blog-6272301392232395112.post-15628595116983012432011-04-16T22:03:00.000-07:002011-04-17T18:43:20.503-07:00beautiful eggs, happy spring<img src="http://farm6.static.flickr.com/5026/5626682442_65114bdc1f_o.jpg" border="0" /><br /><br />M. recently picked up a batch of these beautiful eggs from a friendly farmer. Check out the glorious colours and patterns on these eggs!<br /><br /><img src="http://farm6.static.flickr.com/5261/5626682242_bb285d7393_o.jpg" border="0" /><br /><img src="http://farm6.static.flickr.com/5262/5626682736_f27baf817a_o.jpg" border="0" /><br /><img src="http://farm6.static.flickr.com/5262/5626682906_67811600fd_o.jpg" border="0" /><br /><div style="text-align: left;">We then decorated a few of these eggs using scraps of silk from old ties that we found at a neighbouring thrift store. The process was simply wrapping the eggs with pieces of silk used from the tie (the silk pattern facing the egg), then wrapping them again with scraps of white cloth. We used string to secure everything into tight little pouches. We placed the eggs in a pot of water, covering them completely, and bringing the water to a boil and then simmering them for approximately 20 minutes. Unwrapping them and seeing the surprise underneath was just like Christmas!<br /><br />M. told me about another method of <a href="http://www.deseretnews.com/article/705370813/Dyeing-Easter-eggs-with-onionskins.html" target="_blank">dyeing eggs using onion skins</a>. This method seems to be popular among European grandmas.<br /><br />Try making these <a href="http://www.marthastewart.com/article/silk-tie-easter-eggs" target="_blank">Silk-Tie Easter Eggs</a> for your special bunny this Easter.<br /></div>jleehttp://www.blogger.com/profile/13521335292751918594noreply@blogger.com0tag:blogger.com,1999:blog-6272301392232395112.post-45203241382287175672011-04-13T08:08:00.000-07:002011-04-13T16:09:33.503-07:00April showers brings may flowers and a summer full of satisfaction!<img style="width: 156px; height: 208px;" src="http://farm6.static.flickr.com/5149/5617084697_62b18825e0_o.jpg" align="left" border="0" />Even though it's raining outside, and everything looks like a hundred different shades of brown and grey, I know for sure that spring is coming for a couple of reasons: it has warmed up, I can wear my Converse again, and there is this one single flower that popped up on the lawn.<br /><br /><span style="font-weight: bold; color: rgb(255, 102, 102);">Hello, flower!</span><br /><br />I started growing some seeds indoors. What a feeling! I got my seeds from a small but fantastic store in Parkdale called <a href="http://www.uharvest.ca/" target="_blank">Urban Harvest</a>. This is a wonderful little organic place where you can get all your seeds and gardening needs, as well as organic spices, oils, and beauty products made by local people who don't do sketchy stuff.<br /><br />At work, we get these trays filled with live seedlings that we harvest and then use as a garnish on our food plates. Once they are done, the guys just toss the containers out! I know! I saved a few because they are perfect for seedlings. We get 2 sizes: large and half size. If anyone wants free trays for growing seedlings, just let me know. I'm dying to pull more out of the recycling! <a href="http://www.daemonworks.ca/projects/GREENHERO/images/reduce_reuseRecycle.jpg" target="_blank">Reduce, Re-use, Recycle, folks! </a>There is no excuse. You can grow seedlings in just about anything that has good drainage.<br /><br /><img style="width: 220px; height: 164px;" src="http://farm6.static.flickr.com/5066/5617084859_4d81f003f9_o.jpg" align="left" border="0" /><br /><br />The workshops held at the <span style="font-weight: bold;">Stop Community Food Centre's </span><a style="font-weight: bold;" href="http://www.thestop.org/green-barn" target="_blank">Green Barn</a> teach kids to start their seeds in anything from yogurt containers to milk cartons. I found their little collection very inspiring.<br /><br />Hey, good job kids!<br /><br /><br /><div style="text-align: center;"><br /></div><img style="width: 220px; height: 165px;" src="http://farm6.static.flickr.com/5104/5617085071_8f1a497e05_o.jpg" align="left" border="0" /><br /><br /><br />I started some <span style="font-weight: bold; color: rgb(255, 102, 102);">beefsteak</span> and <span style="font-weight: bold; color: rgb(255, 102, 102);">cherry tomatoes</span>, <span style="font-weight: bold; color: rgb(255, 102, 102);">lemon cucumber</span>, <span style="color: rgb(255, 102, 102); font-weight: bold;">Armenian cucumber</span>, <span style="font-weight: bold; color: rgb(255, 102, 102);">patty pan squash</span>...<br /><div style="text-align: left;"><br /><br /><div style="text-align: center;"><br /></div><br /><div style="text-align: left;"><br /><img style="width: 220px; height: 164px;" src="http://farm6.static.flickr.com/5190/5617670308_b41782ecbc_o.jpg" align="left" border="0" /><br />And for the cats, some <span style="font-weight: bold; color: rgb(255, 102, 102);">cat grass</span>!<br /><br />So, just after 4 days, all the seeds have sprouted and I'm so excited for spring. I'm wondering if this year we can use the garden at its fullest potential? Maybe we won't even need to buy any produce and live off the land like the folks did back in the day? That will be my goal this summer. If I happen to buy an onion, or something I'll report back to you!<span style="font-weight: bold;"><br /><br /></span><strong><br /><span style="color: rgb(255, 102, 102);">Up next:</span></strong><span style="color: rgb(255, 102, 102);"> </span>planting seeds outside! </div></div>Melaniehttp://www.blogger.com/profile/04725754181036872041noreply@blogger.com0tag:blogger.com,1999:blog-6272301392232395112.post-58063082714538625212011-04-03T15:32:00.000-07:002011-08-27T06:26:53.604-07:00DIY: Rewire a Lamp<img src="http://farm6.static.flickr.com/5257/5586436373_77cdedb43a_o.jpg" border="0" />
<br />Rewiring a lamp: not so difficult.
<br />
<br />For the past few months, I have been on the hunt for the perfect table-top lamp that suited my tastes and overall needs of light. Lamps are important. They accent and beautify a room, set a mood and tone, maybe make things romantic or mysterious. And I didn't want to spend too much money on something ugly and generic, or something that took up too much space.
<br />
<br /><img style="width: 181px; height: 258px;" src="http://farm6.static.flickr.com/5267/5608552840_6c7aa47705_o.jpg" align="right" border="0" />M. suggested that I rewire an old or used lamp, one that I could possibly find in a junk shop or in the dumpster. Really, it's all about taking the insides out of the base and replacing them with a new and fresh wire and socket. She had done it herself (<span style="font-style: italic;">see: right</span>), having bought a <a href="http://www.canadiantire.ca/AST/browse/3/HouseHome/Lighting/LightingAccessories/PRD%7E0523162P/Atron%252BElectro%252BIndustries%252BMake-A-Lamp%252BKit.jsp?locale=en" target="_blank">make-a-lamp</a> kit from <a href="http://www.canadiantire.ca/" target="_blank">Canadian Tire</a> and assured me "If I can do it, YOU can do it."
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<br />I found quite the beaut of a lamp at <a href="http://www.valuevillage.com/" target="_blank">Value Village</a> for <span style="font-weight: bold;">7 bucks</span>. It is ideal in size and has that old timey-grandma style that I love. I visited <span style="font-weight: bold;">Jacobs Hardware</span> (<span style="font-style: italic;">410 Queen Street West</span>) and told them "I am rewiring a lamp. Give me what I need. What do I do?"
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<br /><img style="width: 254px; height: 169px;" src="http://farm6.static.flickr.com/5173/5587031208_50b2380f48_o.jpg" align="left" border="0" /><span style="color: rgb(255, 102, 102); font-weight: bold;">
<br />
<br />Supplies:</span>
<br />- Lamp cord
<br />- Keyless Lampholder (660W - 250V)
<br />- 2 prong plug (a lamp kit will have the plug already attached to the cord)
<br />- In-line Switch (optional)
<br />
<br /><span style="font-weight: bold; color: rgb(255, 102, 102);">
<br />Tools that will help you:</span>
<br />- a flat head screwdriver
<br />- electrical tape
<br />- sharp scissors or an <a href="http://upload.wikimedia.org/wikipedia/commons/0/07/Exacto_knife.jpg" target="_blank">exacto knife</a>
<br />- pliers (optional)
<br />- confidence and patience
<br />
<br />The guy was so nice and gave me the run down of how to connect the cord to all of the pieces. I had forgotten everything he had said as soon as I left the store. I also threw out all the packaging that contained all of the instructions.
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<br />The great thing about the internet is that it has all the answers.
<br />
<br /><span style="font-weight: bold; color: rgb(255, 102, 102);">Video Tutorial: How to Rewire a Lamp</span>
<br /><iframe title="YouTube video player" src="http://www.youtube.com/embed/cNcUst55t5s" allowfullscreen="" width="480" frameborder="0" height="390"></iframe>
<br />
<br /><span style="font-weight: bold; color: rgb(255, 102, 102);">Links:</span>
<br /><a href="http://www.electrical-online.com/how-do-i-install-an-in-line-switch-on-a-lamp-cord/" target="_blank">How to Install an In-Line Switch on a Lamp Cord</a>
<br /><a href="http://www.tutorials.com/09/0927/09276.asp" target="_blank">Another tutorial with nice diagrams</a>
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<br /><span style="font-weight: bold; color: rgb(255, 102, 102);">Bunny Bling Bling Tip:</span> Make sure that there are no stray wires hanging from under the socket's screws. Take your time with doing this precisely and properly because YOU DON'T WANT TO START A FIRE.jleehttp://www.blogger.com/profile/13521335292751918594noreply@blogger.com1tag:blogger.com,1999:blog-6272301392232395112.post-11513202866145453062011-04-01T18:57:00.000-07:002011-04-01T19:43:56.403-07:00Frank McAuliffe<img src="http://farm6.static.flickr.com/5263/5580639557_730c95ebb8_o.jpg" border="0" /><br /><br /><span style="font-weight: bold; color: rgb(255, 102, 102);">Name:</span> Frank McAuliffe AKA Kiki St John<br /><span style="font-weight: bold; color: rgb(255, 102, 102);">Age:</span> 32 2/3<br /><span style="color: rgb(255, 102, 102); font-weight: bold;">Location:</span> Toronto<br /><span style="font-weight: bold; color: rgb(255, 102, 102);">Craft:</span> Interiors and Exteriors (<a href="http://blackrockworks.com/" target="_blank">Blackrock Works</a>)<br /><br /><span style="font-weight: bold; color: rgb(255, 102, 102);">Tell us about Blackrock.</span><br />It's a full service design build firm with a focus on the raw beauty and natural splendor of all materials in all functions.<br /><br /><span style="color: rgb(255, 102, 102); font-weight: bold;">Where did you grow up?</span><br />Downtown Toronto. <a href="http://www.oldcabbagetown.com/" target="_blank">Cabbagetown</a>, specifically.<br /><br /><span style="font-weight: bold; color: rgb(255, 102, 102);">Where do you go for inspiration?</span><br />Out the window of my car and I <a href="http://www.google.com/" target="_blank">Google</a>. Lots and lots of Google.<br /><br /><span style="font-weight: bold; color: rgb(255, 102, 102);">What are your 3 favourite spots in the city?</span><br />I really like the <a href="http://torontorestores.com/" target="_blank">Habitat for Humanity Restore</a>. There is this place by the water where the city dumps the trees it cuts down. A butcher at Islington and Albion called Potenza where if you don't speak Italian, you are treated like an immigrant (I don't speak Italian).<br /><br /><span style="font-weight: bold; color: rgb(255, 102, 102);">Are the best things in life for free?</span><br />The best of the free shit, I guess.<br /><br /><span style="font-weight: bold; color: rgb(255, 102, 102);">What is your favourite material to work with?</span><br />Wood of any kind except ipe.<br /><br /><img src="http://farm6.static.flickr.com/5026/5580651933_bfb963f3cc_o.jpg" border="0" /><br /><br /><span style="font-weight: bold; color: rgb(255, 102, 102);">What are the basic tools you would recommend for craftspeople that are just starting out?</span><br />Pen and paper.<br /><br /><span style="font-weight: bold; color: rgb(255, 102, 102);">What is your dream project?</span><br />I think today, with the sun shining and the birds singing, my dream job would be to build a rockery in Central Park or maybe build a garden around the base of the <a href="http://www.cntower.ca/" target="_blank">CN Tower</a>. I love the CN tower. I hope they never change the name to something like the Quizno Tower or the Wild Wing Ding. Even if they did, I would still like it more than that thing they built in Kuala Lumpur.<br /><br /><span style="font-weight: bold; color: rgb(255, 102, 102);">Do you have any hidden talents?</span><br />In my line of work, you better bring your talents right off the bat.<br /><br /><span style="font-weight: bold; color: rgb(255, 102, 102);">What is on important life lesson?</span><br />Boys are garbage.<br /><br /><span style="font-weight: bold; color: rgb(255, 102, 102);">Tell us a story.</span><br />A number of years ago, I heard about a guy that was rebuilding a barn in Normandy. In order to secure the contract, I started a somewhat monogamous relationship with his daughter. As the project was nearing the end of the second of four phases, there was a halt to the work due to funding constraints. I broke it off with the girl and, of course, came home. We lost touch after that. She did email me and asked if I knew what the significance of May 5th was to her, and I explained that I am not Mexican, and don't think about what she thinks about. I've been thinking about that lately.<br /><br /><a href="http://blackrockworks.com/" target="_blank">www.blackrockworks.com</a>jleehttp://www.blogger.com/profile/13521335292751918594noreply@blogger.com0tag:blogger.com,1999:blog-6272301392232395112.post-24852316508483098382011-03-29T14:30:00.001-07:002011-03-30T19:07:46.047-07:00Earth Hour<img src="http://farm6.static.flickr.com/5303/5572042103_6e6105af6d_o.jpg" border="0" /><br /><br /><span style="color: rgb(255, 102, 102); font-weight: bold;">How did YOU spend Earth Hour?</span> <a href="http://www.earthhour.org/" target="_blank">Earth Hour</a> is my favourite event of the year, next to <a href="http://www.caribana.com/" target="_blank">Caribana</a>, the Eurocup and, of course, the <a href="http://www.cias.org/%20" target="_blank">Airshow</a>. It gives us the chance to take a step back, reflect in our thoughts, share stories and perhaps drink a lot of wine and make a collage.<br /><br /><br /><img style="width: 232px; height: 153px;" src="http://farm6.static.flickr.com/5294/5575346961_fed9870b0c_o.jpg" align="right" border="0" />M. had an Earth Hour get together a few years ago (she loves Earth Hour too), which was a great success. So this year, along with our good friend A., we decided to feast on food that didn't require an oven. We lit a few candles and got a bit cozy.<br /><br />M. made a <a href="http://www.epicurious.com/recipes/food/views/Crostini-with-Beef-Tartare-and-White-Truffle-Oil-241047" target="_blank">beef tartar</a>, topped with a raw egg yolk and it was complimented by a salad made of arugula, cherry tomatoes and fresh figs. Yum!<br /><br /><br /><br /><img src="http://farm6.static.flickr.com/5015/5572064689_18b0c21503_o.jpg" border="0" /> <span style="color: rgb(255, 102, 102); font-weight: bold;"></span><span style="color: rgb(255, 102, 102); font-weight: bold;"></span><br /><br /><span style="color: rgb(255, 102, 102); font-weight: bold;">What <span style="font-style: italic;">is</span> the point of Earth Hour?</span> Well, duh! Didn't you hear? It's a global stand against climate change. Every major city in the world participates, so why not you? Personally, I regard it as a way to conserve energy and, really, a time to shut it all down, man. Take us back to the olden times of yesteryear. Feast on raw meat and rely on the one morsel of light flickering in the darkness. Enjoy intimacy in the dark while talking with your family and friends and listening to the sounds of heavy breathing and awkward silences.<br /><br /><span style="color: rgb(255, 102, 102);"><span style="font-weight: bold;">How we spent our Earth Hour:</span></span><br />- Wrote a letter<br />- Cut pictures out of magazines<br />- Made a collage<br />- Ate raw meat<br />- Recycled<br />- Drank bottles of wine<br />- Talked about our feelingsjleehttp://www.blogger.com/profile/13521335292751918594noreply@blogger.com0tag:blogger.com,1999:blog-6272301392232395112.post-61659617199712420802011-03-18T08:15:00.000-07:002011-03-18T21:04:08.481-07:00Post a LetterI love writing (and receiving!) letters!!<br /><br /><img border="0" src="http://farm6.static.flickr.com/5254/5537573096_8bd8159372_o.jpg" /><br /><br /><img border="0" src="http://farm6.static.flickr.com/5098/5536994459_8e23f5940a_o.jpg" /><br /><br /><img border="0" src="http://farm6.static.flickr.com/5216/5536994563_77c19aecb6_o.jpg" /><br /><br />Letter writing is one of my favourite activities. I can spend hours writing nonsense and I love packaging things up and sending it out. Receiving letters is always exciting, even it's a bill or some kind of uncomfortable notice from the government. <br /><br />Once in a while, I'll head over to <a href="http://www.nacogallery.com/" target="_blank">NACO</a> (over on Dundas, near Lansdowne) for a nacho and a glass of wine. I'll pen a letter in the dark and let <a href="http://pal-sac.com/" target="_blank">Pal-Sac</a> take care of the rest. They provide the stamps and the motivation. <br /><br /><em><strong><a href="http://pal-sac.com/" target="_blank">"Post A Letter Social Activity Club (Pal-Sac)</a></strong> is an event open to everyone that takes place in cities and towns around the world. We seek to promote letter writing as a social and political tool, as well as a powerful generator of love, surprises, anticipation, relaxation and fun!"</em>jleehttp://www.blogger.com/profile/13521335292751918594noreply@blogger.com1tag:blogger.com,1999:blog-6272301392232395112.post-32435125399690104922011-03-12T19:22:00.000-08:002011-04-01T19:56:03.283-07:00Ian Jackson<img src="http://farm6.static.flickr.com/5292/5523842986_56f85c8abe_o.jpg" border="0" /><br /><br /><span style="font-weight: bold;"><span style="color: rgb(255, 102, 102);">Name:</span> </span>Ian Jackson<br /><span style="font-weight: bold; color: rgb(255, 102, 102);">Age:</span> 30<br /><span style="font-weight: bold; color: rgb(255, 102, 102);">Location:</span> Toronto<br /><span style="font-weight: bold; color: rgb(255, 102, 102);">Craft:</span> guitar/vocals in <a href="http://www.myspace.com/persianrugsmusic" target="_blank">Persian Rugs</a><br /><br /><span style="font-weight: bold; color: rgb(255, 102, 102);">Tell us about your instruments</span><br />I have a bunch of instruments. Mainly guitars that I've acquired over the years. In high school, I got a 90s-era <a href="http://en.wikipedia.org/wiki/Fender_Telecaster" target="_blank">Fender Telecaster</a> deluxe (pretty much directly because of <a href="http://en.wikipedia.org/wiki/Jonny_Greenwood" target="_blank">Jonny Greenwood</a>, with the same pickups and everything), and later on I bought a somewhat modified <a href="http://en.wikipedia.org/wiki/Fender_Jazzmaster" target="_blank">Fender Jazzmaster</a> (see: <a href="http://en.wikipedia.org/wiki/Thurston_Moore" target="_blank">Thurston Moore</a>, <a href="http://en.wikipedia.org/wiki/Kevin_Shields" target="_blank">Kevin Shields</a>). I have a beat up acoustic guitar whose main selling feature was that it was the cheapest model that the company - Seagull - made at the time. As well, I have a couple other cheap guitars from the 60s that look bad ass but don't stay in tune worth a damn, so they just hang around and look cool most of the time. Oh, and there's my... piano. It's a tiny grand piano that sounds sort of bell-like and is painted silver. It looks like something Elton John might have played when he was a little boy.<br /><br /><span style="font-weight: bold; color: rgb(255, 102, 102);">What is your creative process? </span><br />I tend to happen upon things. I don't have a specific process really. Usually random noodling on guitar is involved and I'll stumble onto something I like, then try to fashion it into something song-like. Writing just happens when it does. If I sit down and try to force myself to come up with something it's usually fruitless. It all comes in fits and starts and hopefully eventually something coherent forms out of it. Lots of keeping notes of words or phrases or small musical ideas and building on them. Often taking a small bit of music to the band will, very much with everyone else's help, turn into something more and we just go from there.<br /><br /><span style="font-weight: bold; color: rgb(255, 102, 102);">What are your three favourite spots to get inspired?</span><br />The edge of my bed. Our hovel of a practice space. The shower.<br /><br /><span style="font-weight: bold; color: rgb(255, 102, 102);">Are the best things in life for free?</span><br />Some of them.<br /><br /><span style="font-weight: bold; color: rgb(255, 102, 102);">Do blonds have more fun?</span><br />Oh yes.<br /><br /><span style="font-weight: bold; color: rgb(255, 102, 102);">Tell us about a time you felt on top of the world!</span><br />On top of the world? Well, I went up the CN Tower recently. And had oysters afterwards. That was a good day.Melaniehttp://www.blogger.com/profile/04725754181036872041noreply@blogger.com0tag:blogger.com,1999:blog-6272301392232395112.post-70711569277437677772011-03-12T16:12:00.001-08:002011-03-12T16:12:34.561-08:00everybody needs a friend<iframe title="YouTube video player" width="480" height="390" src="http://www.youtube.com/embed/qzdpgPOjKXQ" frameborder="0"></iframe>Melaniehttp://www.blogger.com/profile/04725754181036872041noreply@blogger.com0tag:blogger.com,1999:blog-6272301392232395112.post-29911745958158602152011-03-12T12:07:00.000-08:002011-05-31T06:03:11.043-07:00Farm Fresh Deviled Eggs<img src="http://farm6.static.flickr.com/5060/5523099206_1d0da00205_o.jpg" border="0" /><br /><br />Here is an idea for a snack if you're feeling like you miss your mom.<br /><br /><img src="http://farm6.static.flickr.com/5015/5522520183_c751fb32c2_o.jpg" align="left" border="0" /><span style="font-weight: bold; color: rgb(255, 102, 102);"><br /><br /><br />ingredients</span><br /><br />6 extra large eggs (the best eggs you can get your hands on. Watch out for those <a href="http://www.guardian.co.uk/uk/2010/mar/11/egg-fraudster-supermarkets-free-range" target="_blank">egg scammers</a> who sell you crappy eggs)<br />1 teaspoon Dijon mustard<br />1/4 cup mayonnaise (make your own, or purchase a <a href="http://www.swissfoodstore.com/published/publicdata/SWISSFOODSTORE/attachments/SC/products_pictures/Thomy_Mayonnaise_enl.jpg" target="_blank">trusted brand</a>)<br />1 teaspoon finely chopped onion (and we mean FINELY)<br />1/4 teaspoon hot sauce (we used <a href="http://en.wikipedia.org/wiki/Harissa" target="_blank">Harissa)</a><br />1/2 teaspoon soy sauce<br />sweet spanish paprika, or smoked paprika<br /><br /><span style="font-weight: bold; color: rgb(255, 102, 102);"><br /><br /><br /><br />instructions</span><br /><br />1. Bring a large pot of water to a rolling boil. Gently place your eggs in the water with the help of a spoon. Be careful not to crack the eggs. Boil for exactly 12 minutes. Use a timer.<br /><br /><br />2. Run your eggs under cold water to cool and place in the refrigerator for one hour.<br /><br />3. Crack and peel the eggs under cold running water. Make sure to get rid of all pieces of shell.<br /><br />4. Gently slice each egg in half, lengthwise. Be careful not to break the whites. Remove the yolks and place them in a bowl. Place the egg whites on a plate and set aside.<br /><br />5. In the bowl with the yolks, add all ingredients, except the paprika, and mash together with a fork for a very, very long time, until it is very creamy. Taste and adjust the seasoning.<br /><br />6. Stuff the yolky cream into a pastry bag. Using a large star tip, fill each egg white half with the yolky creamy filling.<br /><br />7. Sprinkle with paprika. Serve with pickled vegetables.<br /><br /><img src="http://farm6.static.flickr.com/5139/5522509447_d26dab62e5_o.jpg" border="0" /><br /><br /><span style="font-weight: bold; color: rgb(255, 102, 102);">Bunny Bling Bling Tip:</span> Don't eat too many eggs or you'll get the egg <a href="http://en.wikipedia.org/wiki/Flatulence" target="_blank">farts</a>.Melaniehttp://www.blogger.com/profile/04725754181036872041noreply@blogger.com1tag:blogger.com,1999:blog-6272301392232395112.post-90562845198555157542011-03-09T18:05:00.000-08:002011-05-31T06:03:27.101-07:00Fresh and Juicy Fish Tacos!<span style="font-weight: bold; color: rgb(255, 102, 102);">1. The Fish:</span><br />Fresh fish filets (tilapia, or maybe a nice piece of cod or halibut?) you could also use shrimps<br /><br /><span style="font-weight: bold; color: rgb(255, 102, 102);">Marinate the fish with:</span><br />1 tbsp grated ginger<br />1 tsp grated garlic<br />1 or 2 limes, juiced<br />1/4 cup olive oil<br />salt and pepper<br />1/2 grated poblano pepper, or a tbsp hot sauce<br />1 tbsp sesame oil<br />salt and pepper<br /><br />Mush and whisk together all ingredients of the marinade in big bowl. Take out a 1/4 cup and set aside to use as a dressing later. Marinate your fish filets in what is left over and chill for a couple of hours, or for a couple of minutes, like we did.<br /><br /><img src="http://farm6.static.flickr.com/5213/5515544663_3f1d3a3b58_o.jpg" border="0" /><br /><br />Make a little sealed package with some foil and bake the fish in the oven at 350 degrees for 15-20 minutes or until it's done. The fish should be white all the way through, flaky, tender and easily breaking apart when scraping it with a fork.<br /><br /><img src="http://farm6.static.flickr.com/5099/5515550499_e0754249cc_o.jpg" align="left" border="0" /><span style="font-weight: bold; color: rgb(255, 102, 102);"><br />2. The Green Salsa</span><br />1 ripe avocado, cubed<br />1 or 2 limes, juiced *<br />salt and pepper<br />1 or 2 green onions, thinly sliced<br />a couple of small <a href="http://mexicanfoodie.com/wp-content/uploads/2008/10/mexican-tomatillos.jpg" target="_blank">tomatillos</a>, sliced really thin<br />2 tbsp cilantro, chopped<br /><br />In small bowl, combine all the green salsa ingredients with the 1/4 cup of the marinade that you had set aside.<br /><br /><span style="font-weight: bold; color: rgb(255, 102, 102);">3. Red Salsa </span><br />1 seeded tomato, if in season<br />1 red onion, diced as small as you can humanly chop it<br />1 lime, juiced<br />some olive oil, salt and pepper<br /><span style="font-style: italic;"><br /></span><span>In another bowl, combine the red salsa ingredients. <span style="font-weight: bold; color: rgb(255, 102, 102);">Note:</span> You can skip this step if you don't have yummy tomatoes on hand, especially if they are not in season. Here, we just used some cooked red onion and roasted chopped poblano peppers but it was waaaaaay too spicy. Feel free to improvise</span>.<br /><br /><span style="font-weight: bold; color: rgb(255, 102, 102);">4. Begin layering using:</span><br /><a href="http://www.foodforlife.com/our-products" target="_blank">Sprouted corn tortillas</a> (love this product!)<br />sour cream<br /><br />In any order that you prefer, stack all the ingredients (fish, the green salsa and red salsa) on your heated tortillas. Squeeze some more lime juice on top! Plop some sour cream to finish! voila! yum!<br /><br /><img src="http://farm6.static.flickr.com/5051/5516134602_858ecb234b_o.jpg" border="0" /><br /><br /><span style="font-weight: bold; color: rgb(255, 102, 102);">Bunny Bling Bling Tip:</span> If you live in Toronto, we highly recommend visiting <a href="http://www.fisherfolk.ca/" target="_blank">Fisherfolk</a> at the <a href="http://www.thestop.org/green-barn-market" target="_blank">Wychood Barns Farmers Market</a> on Saturday mornings, the fish counter at<span style="font-weight: bold;" target="_blank"> Peter's No Frills</span> at <span class="street-address">222 Lansdowne Avenue, or the <a href="http://www.stlawrencemarket.com/" target="_blank">St. Lawrence Market</a> to get the freshest and best quality fish!<br /><br /><span style="font-weight: bold; color: rgb(255, 102, 102);">limes:</span><span style="color: rgb(255, 102, 102);"> </span>you know when you sometimes you get those dried up sad limes that don't even give you a teaspoon of juice? When you shop for limes, look for the heavy ones - the heavier the juicier!<br /></span>Melaniehttp://www.blogger.com/profile/04725754181036872041noreply@blogger.com0tag:blogger.com,1999:blog-6272301392232395112.post-52266026300254183072011-03-03T12:39:00.001-08:002011-03-03T15:33:11.415-08:00Make Something<img src="http://farm6.static.flickr.com/5132/5495117671_1b22c1862f_o.jpg" border="0" /><br /><div style="text-align: center; font-weight: bold; color: rgb(255, 102, 102);">Magnetic mailbox letters<br /></div><div style="text-align: center;"><span style="font-weight: bold; color: rgb(255, 102, 102);">NO JUNK MAIL!</span><br /><br /></div><br />To make this craft you will need:<br /><img src="http://farm6.static.flickr.com/5219/5495709568_ea0cd8d580_o.jpg" /><br />scissors<br />marker or pencil<br />old wall paper<br />adhesive magnet - available in this sticky roll shape with the peel off paper<br />hole punch<br /><br />Cut off a piece of magnet strip long enough for the words "no junk mail". Stick the strip to the wrong side of wallpaper, and cut out. Write out large block letters "no junk mail", then cut the letters out. I used a hole punch to cut out the holes in O and A, and used the cut out from the hole punch to make the dot on the I. Get it? Super Easy! Voila!Melaniehttp://www.blogger.com/profile/04725754181036872041noreply@blogger.com0tag:blogger.com,1999:blog-6272301392232395112.post-83263871213370141462011-02-23T20:23:00.000-08:002011-05-31T06:03:41.926-07:00Jen's Meatballs<img src="http://farm6.static.flickr.com/5257/5472526623_38af1a3443_o.jpg" border="0" /><br /><br />I visited the <a href="http://westendfood.coop/farmers-market" target="_blank">Sorauren Farmer's Market</a> this past Monday and picked up some nice ground meat, inspired to make giant homemade meatballs and then tossing them into a slow cooker.<br /><br />M. guided me through this process of making the meaty concoction, advising me to add ingredients found in my fridge and throughout my kitchen. She kindly named the recipe "Jen's Meatballs."<br /><br /><span style="color: rgb(255, 102, 102); font-weight: bold;">ingredients</span><br /><br />1 pound ground pork<br />1 pound lean ground beef<br />1 medium sized onion, finely chopped<br />1 red pepper, roasted, peeled and finely chopped<br />1 egg<br />2 cloves garlic, grated<br />2 tablespoons ketchup, for some nice slutty sweetness<br />1 tsp <a href="http://ecx.images-amazon.com/images/I/41smdWYY6lL._SL500_.jpg" target="_blank">Frank's Red Hot Sauce</a><br />1 tsp red chili flakes<br />1 tsp oregano<br />breadcrumbs<br />salt and pepper to taste<br /><br />strained tomato sauce, aka <a href="http://www.conad.it/docprod/immagini/pagine/CND_prodotti/CND_logo_rosso/CND_LR_PelatiPomodoro_L.jpg" target="_blank">Passata di Pomodoro</a><br /><br /><span style="font-weight: bold; color: rgb(255, 102, 102);">instructions</span><br /><br />1. Combine meat, red pepper, onion, garlic, egg and seasonings in one giant bowl. Give the mixture a thorough massage.<br /><br />2. Liberally add salt and pepper to achieve the right flavouring. Don't be shy about it.<br /><br />3. Add a little bit of breadcrumbs to help with consistency. You want to be able to pack these babies into nice sized balls. Don't add too much though -- you don't want them to become too dry.<br /><br />4. Make your meatballs into whatever size you think you will eat. Bigger meat balls are better for the slow cooker. I made mine the size of my palm. In total, I made 12 meatballs.<br /><br />5. In a slow cooker, gently stack the meatballs. Cover the meatballs with the strained tomato sauce.<br /><br />6. On a low heat, cook the meatballs for approximately 8 hours.<br /><br /><br /><img src="http://farm6.static.flickr.com/5100/5475749860_19e28d250e_o.jpg" border="0" /><br /><br />EAT!<br /><br /><span style="color: rgb(255, 102, 102); font-weight: bold;">Bunny Bling Bling Tip:</span> When adding salt and pepper, give the meat concoction a little taste to make sure that you've got the desired flavouring. Don't swallow the meat though. Spit it out, but don't spit it back into the bowl.jleehttp://www.blogger.com/profile/13521335292751918594noreply@blogger.com0tag:blogger.com,1999:blog-6272301392232395112.post-69446573823640443092011-02-21T15:49:00.000-08:002011-03-13T09:11:05.918-07:00Ode to the Bean Salad<img src="http://farm6.static.flickr.com/5140/5466140271_f0acb24a4d_o.jpg" border="0" /><br /><br />I've recently started appreciating a nice bean salad as a side dish, a light snack for work or something to bring to a friend's potluck. It's also great if you're on a tight budget and don't want to sacrifice your health and diet.<br /><br />Bean salad! No problem! It's easy and affordable to make. It is healthy and tastes really good with the right mixture of ingredients.<br /><br />This is my favourite way to make a bean salad:<br /><br /><span style="font-weight: bold; color: rgb(255, 102, 102);">ingredients</span><br /><br />2 cups chickpeas<br />2 cups of black beans<br />2 cups of kidney beans<br /><br />2 green onions, sliced<br />2-3 medium sized carrots, chopped<br />1 red pepper, chopped<br />2 stalks of celery, chopped<br />1 avocado, peeled, pitted and cubed<br /><br />1 clove garlic, minced<br />1/2 cup olive oil<br />1/4 cup apple cider vinegar<br />1/4 cup lemon juice<br />salt and pepper<br /><br /><span style="font-weight: bold; color: rgb(255, 102, 102);">instructions</span><br /><br />1. Evenly mix chickpeas, beans and vegetables in a large bowl.<br /><br />2. Combine the olive oil, apple cider vinegar, lemon juice and garlic. Add salt and pepper to taste. Make sure it's nice and tasty!<br /><br />3. Pour dressing into the salad. Mix it thoroughly.<br /><br />EAT!<br /><br /><span style="font-weight: bold; color: rgb(255, 102, 102);">Bunny Bling Bling Tip:</span> Buy dried beans over the beans in a can. It's cheaper and better than pouring out slimed canned beans into your salad. <a href="http://www.suite101.com/content/how-to-cook-dried-beans-a167673" target="_blank">Click here</a> for some instructions on how to prepare dried beans for cooking.jleehttp://www.blogger.com/profile/13521335292751918594noreply@blogger.com1tag:blogger.com,1999:blog-6272301392232395112.post-16863675396512116072011-02-03T13:51:00.001-08:002011-02-24T04:36:53.697-08:00A Familiar Scene<img src="http://farm6.static.flickr.com/5176/5432127865_2bec9a942f_o.jpg" alt="" width="650" border="0" height="433" /><br />Wine and sewing don't really mix well, folks.<br /><br /><span style="font-weight: bold; color: rgb(255, 102, 102);">Bunny Bling Bling Tip:</span> Don't drink and sew.jleehttp://www.blogger.com/profile/13521335292751918594noreply@blogger.com0tag:blogger.com,1999:blog-6272301392232395112.post-24609628679763706842011-02-01T17:20:00.000-08:002011-05-31T06:03:59.406-07:00French Onion Soup<img style="width: 266px; height: 400px;" src="http://4.bp.blogspot.com/-GyE0hE2tPDo/TVNTL3yTpNI/AAAAAAAAAuc/ad1Ljs8zSzU/s400/frenchonion.jpg" alt="" border="0" /><br /><br />I stopped over at M's place on the night of the highly anticipated snow storm of the year, possibly the worst of its kind in over 2 years (ooh), carrying a knapsack that contained a couple of special items, including a lovely bottle of red wine that I had been saving (a gift from an old roommate) to pair with something delicious. The night was christened with a couple of hours of random Netflix picks while M. prepared <a href="http://bunny-bling-bling.blogspot.com/2011/01/royal-bunny-icing.html">icing</a> for her <a href="http://bunny-bling-bling.blogspot.com/2011/01/sweet-bunny-swiss-butter-cookie.html">swiss butter cookies</a>. M. also served up this really wonderful French Onion soup that she had made. All of her soups are incredibly warming and tasty, but this one in particular was appropriate for this type of night. I jotted down the recipe for this one. Check it out.<br /><br /><span style="color: rgb(0, 204, 204);"><span style="font-weight: bold; color: rgb(255, 102, 102);">ingredients</span><br /></span>8 small-med sized onions, thinly sliced<br />three cloves of garlic, grated<br />six sprigs of thyme, picked<br />2 litres of chicken broth<br />1 cup of apple cider<br />1 apple, grated<br />2 tbsp red wine vinegar<br />2 tbsp balsamic vinegar<br />1/4 cup port<br />1/4 cup of red wine<br />salt and pepper<br /><br /><span style="color: rgb(0, 204, 204);"><span style="font-weight: bold; color: rgb(255, 102, 102);">Crostini</span><br /></span>baguette<br />smoked cheese, i.e. smoked cheddar<br />olive oil<br />salt and pepper<br /><br /><span style="color: rgb(0, 204, 204);"><span style="font-weight: bold; color: rgb(255, 102, 102);">Soup</span><br /></span><br />1. <span style="font-weight: bold; color: rgb(255, 102, 102);">Making the chicken broth:</span> Boil chicken bone or any kind of chicken off-cut in a pot of water, covering the chicken. Bring to a boil and simmer gently. Skim out the white foam from the pot. Add salt and pepper. Let it simmer for about an hour, or until the broth is at your desired flavour.<br /><br />2. In a different pot, a larger one, heat some oil at a high heat. Add sliced thinly onions, grated garlic, thyme and grated apple. Add salt and pepper. Cook until mixture is well seasoned, until the onions are nicely browned and carmelized but not burnt. Stir it often enough so that the onions are a pasty texture.<br /><br />4. On high heat, add the port. Scrape out the bare bits of onion from the bottom of the pot and deglaze it with the port. Separately add the red wine, balsamic vinegar, red wine vinegar and the apple cider and cook each portion until dry. Here, you are making a taste that is a mixture of sour, salty and sweet. Add the strained chicken stock.<br /><br />Bring it to a boil and then to a gentle simmer for about one hour.<br /><span style="font-weight: bold;"><br /><br /><span style="color: rgb(255, 102, 102);">Crostinis</span></span><span style="color: rgb(0, 204, 204);"><br /><br /></span>5. Cut 1/2 inch slices of baguette. Lay the the slices out on a sheet pan. Lightly brush oil and sprinkle salt and pepper over the slices.<br /><br />6. Bake for 10 minutes at 300° F<br /><br /><span style="font-weight: bold;"><span style="color: rgb(0, 204, 204);"><span style="color: rgb(255, 102, 102);">To Finish</span><br /></span><br /></span>7. Pour the soup into small, oven-friendly bowls, to be served individually. Place crostinis into the soup bowls and cover it with some thinly sliced cheese and freshly cracked pepper. At 425° F, bake them in the oven for 10 minutes. Lower the heat to 400 ° F and cook for another 10 minutes. Cook until bubbling and until the cheese, crostinis and soup are a golden brown.<br /><br />SERVE!<br /><br /><br /><!--<img style="text-align: right; margin: 0px auto 10px; width: 48px; display: block; height: 48px; cursor: pointer;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMdcifyc5Ze9ceLXp82mPnuuvu19UrbaZR6C2rpYxd8b6EZgzsqAGQg0plQ5WwZRGrTC_7JU2JxrxQQTvUE64qikTy1AldBCB6VCliAJ1SNz1I3ojsfiv8RxAdqpNrlYlRfFXKOgg4njQU/s400/Strawberry.gif" border="0" />-->jleehttp://www.blogger.com/profile/13521335292751918594noreply@blogger.com0tag:blogger.com,1999:blog-6272301392232395112.post-76815810744479218062011-01-28T17:24:00.000-08:002011-03-13T09:11:59.282-07:00royal bunny icing<img src="http://farm6.static.flickr.com/5220/5432736668_da7922e2e7_o.jpg" alt="" border="0" height="433" width="650" /><br /><br /><span style="font-weight: bold; color: rgb(255, 102, 102);">makes 2 cups</span> <div><br /></div><div>lbs = pound</div><div>oz = ounces</div><div>t= teaspoon</div><div>1 egg white = 1 oz</div><div><br /><span style="color: rgb(0, 204, 204);"><span style="font-weight: bold; color: rgb(255, 102, 102);">ingredients</span><br /></span><br /></div><div>1 lbs icing sugar</div><div>1/4 t cream of tartar</div><div>3 oz egg whites</div><div>pinch of salt</div><div>flavour and colour</div><div><br /><span style="font-weight: bold; color: rgb(255, 102, 102);">instructions</span><br /><br /></div><div>in the bowl of the Kitchen Aid, sift the icing sugar and cream of tartar. In another bowl, whisk the egg whites until frothy. pour the egg whites over the icing sugar, and with the whisk of the kitchen aid in your hand, whisk the egg whites and icing sugar together until they come together a little bit. Set up the bowl and whisk on the mixer, mix on low speed until it comes together, then on high speed for 2 minutes, or until the icing is thick and pale white.</div><div><br /></div><div>separate the icing into 2 containers, and put a piece of plastic wrap over the container, touching the icing directly, so it doesn't form a crust as it starts drying. Mix colour into each icing. start with a tiny drop, stir with a little spoon, and see the results. for the colour, add a small amount at a time, don't add a lot or you'll get intense colour, which can only be corrected by adding a ton more white icing. A little goes a long way should be your rule of thumb.<br /><br /><img src="http://farm6.static.flickr.com/5293/5432127443_91ba22ca65_o.jpg" alt="" border="0" height="433" width="650" /><br /><br /></div><div><span style="font-weight: bold; color: rgb(255, 102, 102);">flavour:</span> definitely add vanilla if you have it. other flavours can be any kind of citrus oil, add a 1/2 t, or orange blossom water, add 1 1/2 t, or any type of flavour you've got lying around. I am a big fan of rose, bergamot and lavender. think about who is going to eat your cookies before adding anything too crazy though..</div><div style="color: rgb(255, 102, 102);"><br /></div><div><span style="font-weight: bold; color: rgb(255, 102, 102);">bunny bling bling tip:</span> royale bunny icing is so hard and sweet when it dries! make sure you thin out the icing with a drop or two of water, until it reaches the correct, runny consistency. once you dip the cookies in the icing, the icing should be thin enough to run off, but thick enough that you can't see through it. make sure that the consistency is correct before trying to work with the bunny icing!<br /></div><br /><!--<img style="TEXT-ALIGN: right; MARGIN: 0px auto 10px; WIDTH: 48px; DISPLAY: block; HEIGHT: 48px; CURSOR: pointer" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMdcifyc5Ze9ceLXp82mPnuuvu19UrbaZR6C2rpYxd8b6EZgzsqAGQg0plQ5WwZRGrTC_7JU2JxrxQQTvUE64qikTy1AldBCB6VCliAJ1SNz1I3ojsfiv8RxAdqpNrlYlRfFXKOgg4njQU/s400/Strawberry.gif" />-->Melaniehttp://www.blogger.com/profile/04725754181036872041noreply@blogger.com0tag:blogger.com,1999:blog-6272301392232395112.post-73980273799615934322011-01-26T17:37:00.000-08:002011-03-13T09:12:57.284-07:00sweet bunny swiss butter cookie<img src="http://farm5.static.flickr.com/4139/5432737822_fea0980bed_o.jpg" alt="" border="0" height="433" width="650" /><br />t=teaspoon<br />T=tablespoon<br />c=Cup<br />g=gram<br /><br /><span style="font-weight: bold; color: rgb(255, 102, 102);">ingredients</span><br /><br />250 g unsalted butter, soft<br />250 g sugar<br />5 yolks<br />1/4 c 35% cream<br />zest of 1 orange<br />1 t cinnamon<br />1 t pure vanilla extract (bunny bling bling is using almond extact today, but only 3/4 t)<br />1/4 t salt<br />500 g all purpose flour<br /><br /><span style="font-weight: bold; color: rgb(255, 102, 102);">instructions</span><br /><br />cream the butter and sugar in the bowl of the kitchen aid until smooth. Scrape the bowl with a rubber spatula a lot during this whole process to get the bottom of the bowl cleared. Add the yolks, mix, scrape, add the cream, mix, scrape, then the zest, cinnamon, vanilla, salt and flour. Scrape the bowl. Add 1/2 the flour, mix until smooth, then the other half of the flour and mix until you see the dough coming together around the mixing paddle. the dough should be smooth and well mixed.<br /><br /><img src="http://farm6.static.flickr.com/5174/5432737010_be5e2c21f8_o.jpg" alt="" border="0" height="433" width="650" /><br /><br />flatten some plastic wrap on the work surface, and pile the dough on the plastic wrap. wrap it up in a little parcel, and flatten it so it cools and hardens in the fridge in a thin layer while you do something else for at least 1 hour.<br /><br />Preheat your oven to 350F.<br /><br />Take the dough out of the fridge, and cut it in half. Set one half aside. roll out the dough, using plenty of flour on the surface and the rolling pin. turn the dough and roll it in 2 directions until it is about 1/4-1/2 cm thick. cut out the bunny cookies and lie them out on a sheetpan covered in parchment paper, or non stick sheet. Freeze the cookies on the sheetpan for 1/2 hour until hard.<br /><br />Bake the cookies in your preheated over at 350F for 8 mins then rotate the pan, then another 8 minutes. baking times may vary depending on the size and thickness of the cookies, and the oven you are using. bake to lightly golden brown on the edges and underneath. <p></p><p><span style="font-weight: bold;"><span style="color: rgb(255, 102, 102);">Bunny Bling Bling Tip:</span> </span>ALWAYS use a timer!<br /><br /><img src="http://farm6.static.flickr.com/5296/5432127195_6f384bea19_o.jpg" alt="" border="0" height="433" width="650" /><br /><br /></p><p align="center"><br /></p><!--<img style="TEXT-ALIGN: right; MARGIN: 0px auto 10px; WIDTH: 48px; DISPLAY: block; HEIGHT: 48px; CURSOR: pointer" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMdcifyc5Ze9ceLXp82mPnuuvu19UrbaZR6C2rpYxd8b6EZgzsqAGQg0plQ5WwZRGrTC_7JU2JxrxQQTvUE64qikTy1AldBCB6VCliAJ1SNz1I3ojsfiv8RxAdqpNrlYlRfFXKOgg4njQU/s400/Strawberry.gif" />-->Melaniehttp://www.blogger.com/profile/04725754181036872041noreply@blogger.com0