At least as long as Mom is saying, "you should food blog that! Why don't you food blog that?"
I also don't want to stop blogging on this site, and I don't want to double-post my content (I'm a lazy bum). So I'll do my best to give you sign posts when the other site has content.
Right now, it does. Brought to you by my mother who wants all my recipes written down somewhere which is easy to access. I'm sure everyone loves pesto, even more than they love parfaits. So check it out. http://artmajorese.wordpress.com/
Love,
Mackenzie
Monday, August 17, 2009
Tuesday, August 11, 2009
Sunday, May 17, 2009
weren't we necessary to the earth?
Putting fingers to keyboard or pen to paper is never so hard as when I have just hammered out a (potentially good) idea. But at the same time I feel obligated to keep the flow of production coming as much as I can once I start something.
Maybe that's a fallacy.
In any case, I graduated yesterday -- well, I walked at Commencement. I suppose I would have regretted it had I not gone, but I'm mostly happiest about the time we spent with friends in the Grantham area on that day. We didn't get home until around 2, I think -- and go figure we've been exhausted ever since.
I've decided to make this one of my goals before I get into grad school -- to catch up on all the poetry books I've been given or earmarked for reading that I've pushed aside in favor of more "productive" or easier reading. And also to catch up on some of the writings of artists. I have a book of modern art theory which is basically what artists ranging from Cezanne to Andy Warhol said about the purpose of art. Never had time to read it in college, and I think it might be a good place to start my post-college learning process.
So if I find anything particularly awesome, I'll post it here. Well, as much as I can without infringing on copyright. =)
Ooh, also, we had the first tomato of the season last week! Greg found a homegrown tomato at the farmer's market and brought one home. I'm going to melt with happiness when we can find cucumbers and tomatoes galore at market.
Maybe that's a fallacy.
In any case, I graduated yesterday -- well, I walked at Commencement. I suppose I would have regretted it had I not gone, but I'm mostly happiest about the time we spent with friends in the Grantham area on that day. We didn't get home until around 2, I think -- and go figure we've been exhausted ever since.
I've decided to make this one of my goals before I get into grad school -- to catch up on all the poetry books I've been given or earmarked for reading that I've pushed aside in favor of more "productive" or easier reading. And also to catch up on some of the writings of artists. I have a book of modern art theory which is basically what artists ranging from Cezanne to Andy Warhol said about the purpose of art. Never had time to read it in college, and I think it might be a good place to start my post-college learning process.
So if I find anything particularly awesome, I'll post it here. Well, as much as I can without infringing on copyright. =)
Ooh, also, we had the first tomato of the season last week! Greg found a homegrown tomato at the farmer's market and brought one home. I'm going to melt with happiness when we can find cucumbers and tomatoes galore at market.
Wednesday, May 13, 2009
and the soul is a bride in a still place
-- Sylvia Plath
Well, today has been an adventure. I found out a girl at work was fired yesterday. And I also found out that I will be picking up full time hours sometime soon to help make up for her absence. And someone else will be hired for the evening hours at work. I'll be glad to get rid of the evenings hours, I think, even though they haven't started yet, but I'm also a bit in shock about seeing the girl go. Surprised and not surprised if that makes sense. The power of inertia is so great, I guess I didn't think anyone would really let her go.
I also must report to you victory on the clearing-off-my-desk front -- it is lovely to be able to work there. I'm going to do my utmost to keep it cleared off decently. I think it makes me want to work more, to have a space for it. An attractive space.
Also, my best husband in the whole wide world is working to figure out how I can get a tiny printing press. Wouldn't that be wonderful? I would be super, crazy excited. It would be lovely.
Well, today has been an adventure. I found out a girl at work was fired yesterday. And I also found out that I will be picking up full time hours sometime soon to help make up for her absence. And someone else will be hired for the evening hours at work. I'll be glad to get rid of the evenings hours, I think, even though they haven't started yet, but I'm also a bit in shock about seeing the girl go. Surprised and not surprised if that makes sense. The power of inertia is so great, I guess I didn't think anyone would really let her go.
I also must report to you victory on the clearing-off-my-desk front -- it is lovely to be able to work there. I'm going to do my utmost to keep it cleared off decently. I think it makes me want to work more, to have a space for it. An attractive space.
Also, my best husband in the whole wide world is working to figure out how I can get a tiny printing press. Wouldn't that be wonderful? I would be super, crazy excited. It would be lovely.
Wednesday, May 06, 2009
apparently i greatly exaggerated
I have only posted 717 times on this blog, not nearly 750. Ah, well. Numbers were never my deal.
Do you want to hear a sad thing? I have already eaten all of my Easter candy. It is not even a full month later! I am a candy fiend. Also, apparently I am getting old. Sitting cross-legged or with my legs tucked up under me is no longer comfortable. It makes my hips hurt and my legs go numb in about seven seconds.
It's been raining for about four days now, and very overcast. Thank goodness! I've never been so excited about rain! It means that at the creperie, no one wants to sit outside, and at my marketing job, no one wants to call to have the outside of their house painted. Woot woot! I hope it is rainy ALL SPRING! Keep your fingers crossed.
I am looking WILDLY forward to having this Sunday off and to having ALL WEEKEND off for two weeks after that. It will be rad! We will party! We will rock out!
(When I fall asleep at 8:30 p.m. on Friday, the instant I step out of the car from work, I'll have Greg take a picture and upload it here so you can have a chuckle.)
Oh, that brings me to the other part of my life that will be changing. Starting next Monday, I'll be working 3-8 p.m. on MWF. Which, quite frankly, SUCKS. But in June, I will only have to work 3-8 on Mondays and Fridays. Which is mildly better. MILDLY.
Yes, O Complain-O Tron, I live spout misery on my blog.
Really, things are not bad. I am just tired from working the last ten days in a row and looking at the next three days knowing I will have to work all of them. But now it is only three. So that is a win. And I get two whole weekends off later this month. So that is a win, too.
But still keep your fingers crossed that it rains for the next three months so my life is more sane.
Do you want to hear a sad thing? I have already eaten all of my Easter candy. It is not even a full month later! I am a candy fiend. Also, apparently I am getting old. Sitting cross-legged or with my legs tucked up under me is no longer comfortable. It makes my hips hurt and my legs go numb in about seven seconds.
It's been raining for about four days now, and very overcast. Thank goodness! I've never been so excited about rain! It means that at the creperie, no one wants to sit outside, and at my marketing job, no one wants to call to have the outside of their house painted. Woot woot! I hope it is rainy ALL SPRING! Keep your fingers crossed.
I am looking WILDLY forward to having this Sunday off and to having ALL WEEKEND off for two weeks after that. It will be rad! We will party! We will rock out!
(When I fall asleep at 8:30 p.m. on Friday, the instant I step out of the car from work, I'll have Greg take a picture and upload it here so you can have a chuckle.)
Oh, that brings me to the other part of my life that will be changing. Starting next Monday, I'll be working 3-8 p.m. on MWF. Which, quite frankly, SUCKS. But in June, I will only have to work 3-8 on Mondays and Fridays. Which is mildly better. MILDLY.
Yes, O Complain-O Tron, I live spout misery on my blog.
Really, things are not bad. I am just tired from working the last ten days in a row and looking at the next three days knowing I will have to work all of them. But now it is only three. So that is a win. And I get two whole weekends off later this month. So that is a win, too.
But still keep your fingers crossed that it rains for the next three months so my life is more sane.
Friday, May 01, 2009
so let's ride bikes into the sea
I know, I know, I should update more than once a month, right? It seems that part of the difficulty of graduating is creative frustration induced by massive laziness. And that includes feeling like I don't have anything thoughtful or interesting to say. But Grandma said she liked my hummus recipe -- so my last post was a win! And after nearly 700 blog posts, I'm too stubborn to just stop updating altogether. I mean, that's an investment.
Anyway. It's rainy but warm here today, and I'm going to work seven days this week and six next week so essentially YUCK. I'm also moving to some evening hours at the marketing company next week, so. . . well, I'm not very happy with my job right now.
What I am happy with is our home-made yogurt from the yogurt-maker we got for the wedding! It is delicious. With Greg's home-made granola and some canned peaches from Suzanna, it is like the ultimate summer breakfast. Pretty sure when strawberries and blueberries come out, I'm gonna be in heaven.
So keep praying for fruit. We've had enough rain!
Anyway. It's rainy but warm here today, and I'm going to work seven days this week and six next week so essentially YUCK. I'm also moving to some evening hours at the marketing company next week, so. . . well, I'm not very happy with my job right now.
What I am happy with is our home-made yogurt from the yogurt-maker we got for the wedding! It is delicious. With Greg's home-made granola and some canned peaches from Suzanna, it is like the ultimate summer breakfast. Pretty sure when strawberries and blueberries come out, I'm gonna be in heaven.
So keep praying for fruit. We've had enough rain!
Sunday, April 05, 2009
the ultimate hummus recipe, ever.
Hummus always sounds better in the abstract. College hummus? Oh sure, a great idea to satisfy the vegetarians out there. But the result? Lackluster. It just doesn’t have a lot of flavor, good or otherwise. Grocery store hummus? Not bad. Too garlicky for comfort. Husband’s former roommate’s homemade hummus? Too much lemon and parsley. And those of us who do not live in New York City might have some trouble finding tahini to put in it (what the heck is tahini anyway? Anyone? My best guess is that it has something to do with sesame).
But it’s a protein-filled, theoretically healthy snack. Especially if you scoop it with carrots and celery. So yesterday I set out to make my own version. My own version that is free of bizarre ingredients like tahini and as cheap as possible (my secret? Look in the international foods aisle, where chickpeas and sesame oil are often much cheaper).
And you know what? It is a massive win. So simple and so delicious. It is so awesome (and such a representation of my “that doesn’t sound right so I'll make it up instead” cooking attitude) that I’m thinking of naming it after myself. Because that’s not egotistical at all.
But seriously. You will love its earthy, almost smoky flavor, especially when dipped with fresh veggies or paired with some fresh light herbs like parsley. And you will never go back to grocery-store, college, or any other hummus recipe again. And that’s a fact.
Mackenzie’s Hummus:
1/2 cup olive oil
3 garlic cloves
1/2 tsp. salt
2 cans chickpeas, drained
1 Tbsp. sesame oil
2 Tbsp. lemon juice
1/2 can burgandy olives
Blend together, being careful not to crap up your blender. Stir frequently with a spatula, adding more olive oil as necessary to create a smooth-blended paste.
Other alternatives to the olives would be adding a handful of fresh parsley or a handful of toasted pine nuts (can’t wait to try that one, but we ran out of pine nuts after making Pine Nut Porridge — which, despite being called a porridge, is delicious). Or some pimiento. Or some roasted red peppers (if you roast them yourself, you will be a happy human. But it will take you more time). I also want to see if basil or mint tastes any good in hummus. As soon as we have fresh herbs. If you have any other ideas, leave me a comment. This summer, I am going to go hummus-freaking-crazy.
But it’s a protein-filled, theoretically healthy snack. Especially if you scoop it with carrots and celery. So yesterday I set out to make my own version. My own version that is free of bizarre ingredients like tahini and as cheap as possible (my secret? Look in the international foods aisle, where chickpeas and sesame oil are often much cheaper).
And you know what? It is a massive win. So simple and so delicious. It is so awesome (and such a representation of my “that doesn’t sound right so I'll make it up instead” cooking attitude) that I’m thinking of naming it after myself. Because that’s not egotistical at all.
But seriously. You will love its earthy, almost smoky flavor, especially when dipped with fresh veggies or paired with some fresh light herbs like parsley. And you will never go back to grocery-store, college, or any other hummus recipe again. And that’s a fact.
Mackenzie’s Hummus:
1/2 cup olive oil
3 garlic cloves
1/2 tsp. salt
2 cans chickpeas, drained
1 Tbsp. sesame oil
2 Tbsp. lemon juice
1/2 can burgandy olives
Blend together, being careful not to crap up your blender. Stir frequently with a spatula, adding more olive oil as necessary to create a smooth-blended paste.
Other alternatives to the olives would be adding a handful of fresh parsley or a handful of toasted pine nuts (can’t wait to try that one, but we ran out of pine nuts after making Pine Nut Porridge — which, despite being called a porridge, is delicious). Or some pimiento. Or some roasted red peppers (if you roast them yourself, you will be a happy human. But it will take you more time). I also want to see if basil or mint tastes any good in hummus. As soon as we have fresh herbs. If you have any other ideas, leave me a comment. This summer, I am going to go hummus-freaking-crazy.
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