Brother Thani and Mari were up here visiting last week and once again they introduced me to a really cool new game. This one’s called ANOMIA. (The previous ones are here.) A quick-thinking, brain-building, word association game that is so much fun you’ll be laughing at each other as much as you’ll be flexing the old noggin.
How it works: Each card has a symbol and a category. Each player takes turns flipping a card from the deck. Once two players have cards with a matching symbol the first person to shout out an answer to the category on their opponents card wins the card. Add in the Wild Cards that pair unexpected symbols and it’s even more challenging. Then consider two or more opponents and realize all the symbols and categories you have to keep track of and it’s insane! I pretty much sucked so I’m ordering a set for us now so that I can become a more formidable opponent. Playing with Andrew and his photographic memory will be a steep learning curve though.
Buy it here for $17.99
Get the party edition with extra decks here for $24
Filed under: Beauty
Clean, minimal face and eyes and a punch-you-in-the-face pop of color for your pout. This is my jam for summer. So alluring and festive, but also unfussy. (You know, the whole pick one thing to expose.) And since most of these looks are from DVF’s Fall 2013 RTW runway, we can take it into the fall before we go darker.
So for now I’m all about focusing on clean, healthy skin with hot pink, red, or orange lips. Sadly, I have no secret non-toxic/chemical free brands for you to try; I’m just always so disappointed in the lacking richness of their color. But I have a few in the queue so I’ll holler if any are worthy of sharing.
Have you heard of the infamous New York Times chocolate chip cookie recipe? The one adapted from master pastry chef Jacques Torres? The one with two different types of flour? The one whose dough has to “cure” in the fridge for 36-hours?
I’m not saying these things to scare you away, I’m actually trying to entice and convince you that this undertaking is worth every extra step and every restless hour that you must wait. If you’re skeptical I totally understand, because I was too. But I promise that with the cake flour and all the patience you can muster, this cookie recipe is, indeed, worth the extra effort. The end result is a gooey toffee-like center with crispy candied edges. Oh, and with the light dusting of sea salt the cookie is…transcendent.
I will be making a few tweaks on my next round, but as-is these really are the best cookies ever. The original recipe is here. Try it and let me know so we can gush.
Flour / cake flour / chocolate chips / baking soda / baking powder / brown sugar / butter / salt / eggs / sugar / vanilla / sea salt
I should also mention that my baking game has suddenly become pretty badass and it’s all because of the sexy kitchen scale. After all these years of dismissing my less than stellar baking ability as the result of “missing the skill of precision” (which is why I’ve always preferred cooking), I have to say that the game completely changed for me when I started measuring by weight and with mise en place set. The cookies will be fine without the scale, but if you’re looking to elevate your baking, which this recipe can help you do, give the scale a go!
Around the neighborhood some call me The Chicken Lady. I’ve been called way worse, so I’ll gladly take it. And anyway, I’ve (in some ways surprisingly) found so much joy in raising chickens and harvesting fresh eggs each day that it’s a name I’m proud have. I know what they eat, I know what they do, and I know that they are happy. The garden is also just as rewarding, even if there are some seeds that need replanting and I have so much left to learn. I love watching seeds sprout and grow gradually, judging their progress from the morning to evening, and I love the zen calm of daily waterings. Here too, I know everything about them.
This big evolution in my life, coupled with my deep passion for food and agriculture reform has left me craving for stimulation and conversation about all the issues that connect back to food and farm. My sweet Andrew came to the rescue when he bought me this new magazine, and we’ve been poring over it and the website ever since. Don’t let the cover sway you (even though I totally geeked out over it), it’s a beautiful publication and the content is really sexy and so well done. It’s for anyone who’s interested/concerned/curious about real food culture, global and domestic agriculture, food security issues, gardening, recipes, bees and chickens, agritourism, and much more. There’s a global cultural shift where food and food topics are concerned (the real story, not the Food Network version) and it gives me so much hope and inspiration.
Some of my favorite features:
– Celebrate bee week
– What macho herbicide names tell us about fighting weeds
Check out modern farmer online, or subscribe for the quarterly issues.
Can you imagine being a teenager today? I’d probably die. I mean just thinking of the dynamics that social media brings to the hierarchy of teenage measures of acceptance makes me cringe. And basing my disgust at the current set of “role models” and idolized celebrities (ahem, the empire of shallowness that is the Kardashians) I often wonder where I’d fall along the line of today’s teenage standards. Yeah, I’d probably die.
Thinking of all this led me to these images, from a seemingly simpler time, and the dawn of the concept of teenager. From a LIFE feature in December of 1944, shot by photographer Nina Leen, these images focus on the carefree (despite wartime) world of the typical all-American teenage girl. Not to say that it was without drama (and then there’s the whole conformity thing), but still, there’s something very captivating about this life passed.
A great read check out the original feature and full gallery at LIFE online.
Tableya is a traditional beverage from the Philippines and is a rich hot chocolate drink that’s made from chocolate tablets. This version from Askinosie is crafted and packaged by the PTA at the Malagos Elementary School in Davao, Philippines where Askinosie has direct relationships with the cocoa farmers. Each $10 package of Tableya that’s purchased provides enough money for 225 meals. In total, the project totals to 140,000 meals for 700 students–lunch for every student at Malagos for one school year.
Askinosie buys the Tableya for $1 and sells it to us for $10. The $9 profit is used by the Malagos PTA to source, purchase, and prepare local food for the students.
More from Askinosie:
During a visit to Malagos Elementary School in 2011, Shawn Askinosie met with the principal and teachers and asked about their greatest needs– hunger was the biggest issue. He learned from the school administrators that 20% of the children at Malagos were on the malnourished “watch list.” So together, Shawn and the Malagos PTA created the Askinosie Chocolate University Malagos Elementary Lunch Program. The PTA makes the Tableya and ships it to the factory and 100% of the sales of this product fund the program.
We monitor height, weight and arm circumference of every student, along with attendance and graduation rates to measure the success of this program. We are in constant contact with the school administrators. Since the program began, with your help, we have provided 185,000 meals. 90% of the students have gained weight and the school attendance rate has increased.
Askinosie, their beautiful chocolate, and this wonderful project all make me so very happy. Get your bar of Tableya from Askinosie. $10 for a great cause, and great chocolate.