Saturday Simplify

It is important to reflect on the kindness of others. Every aspect of our present well-being is due to others' hard work. The buildings we live and work in, the roads we travel, the clothes we wear, and the food we eat, are all provided by others. None of them would exist but for the kindness of so many people unknown to us.~ Dalai Lama

Friday Food Feature - Miracle Noodles

I purchased some of these Noodles a few weeks ago because I have to be gluten free for a few months. I haven't had a chance to try them yet. I thought they might taste good with a light garlic and scallion broth. Apparently they have been a Japanese favorite of many for some time. Nutritionists say because they are basically calorie less, they can do much for your waistline.  Apparently they are not a noodle at all but a Asian tuber.  The name of the tuber is called "Koon Yook". It is almost all soluble fiber so that sounds great to me! Click on the arrow below to get some more info and recipes.

Thinking Green

Ecolok

Okay, so I have admitted before to being a book addict. As a book person I am always intrigued with new and innovative design in bookcases. I recently came upon a shop on Etsy featuring some sustainable products. They are marketing themselves as eco-friendly and an alternative to IKEA furniture with the similar concept of shipping items flat but the added benefit is their furniture requires no tools.  Ecolok uses natural materials, with no veneered particle board. They are also 100% designed and made in Michigan, USA.  I particularly like this "Lokbox Ecolok Storage Cube"  bookcase. They are constructed from CARB certified wood and are harvested from sustainable forests. The pieces have a beautiful unfinished look, so you can leave them as is, put on a wax finish or paint them in any color to match your décor. When you buy more books you can simply add new cubes (as long as you have wall space). They are also quite affordable at $18.00 a cube or $42.00 for a three pack. So go ahead and click on Ecolok below the photo to check out their shop! 

other links: YouTube video on how to assemble a Lokbox:

http://www.youtube.com/watch?v=b-8VE1vHaic

Through My Lens - Wordless Wednesday

A Way of Life photo by Denise Dion-Sullivan

Tuesday's Treasure

Z Gallerie

Love these Casablanca Lanterns.  Fabulous color in turquoise and perfect for the porch for summer. Check out Z Gallerie for lots for fantastic home decor!

Monday Musings

A Prayer in Spring by Robert Frost

Oh, give us pleasure in the flowers to-day;
And give us not to think so far away
As the uncertain harvest; keep us here
All simply in the springing of the year.

Oh, give us pleasure in the orchard white,
Like nothing else by day, like ghosts by night;
And make us happy in the happy bees,
The swarm dilating round the perfect trees.

And make us happy in the darting bird
That suddenly above the bees is heard,
The meteor that thrusts in with needle bill,
And off a blossom in mid air stands still.

For this is love and nothing else is love,
The which it is reserved for God above
To sanctify to what far ends He will,
But which it only needs that we fulfil. 

Photo by www.khulsey.com

Happy Easter!

Saturday Simplify

Why exhaust yourself on tiptoes? Be at ease on your own two feet.  

Lama Surya Das

 photo via The Parenting Magazine

Friday Food Feature

 Portobello Pizza

• 1 large portobello mushroom, stem removed and chopped
• 1 tablespoon sauce
• 1/2 cup mozzarella cheese
• 1/2 tablespoon sliced kalamata black olives
• chopped rainbow peppers 

1. Preheat the oven to 375 degrees F.
2. Place the mushroom on a baking sheet, and bake for 5 minutes in the preheated oven. Remove from the oven, and spread sauce in the cup of the cap. Top with cheese, olives and other preferred toppings.
3. Bake for an additional 20 minutes, or until cheese is melted and golden.

Thinking Green

AREO

AREO is a website that features items made from natural, recycled, and reclaimed products. I especially love their Apothecary glass bottles, vintage styled grocery bags and jute totes. Many of their products are created by artisans from all over the world. Their prices are quite affordable and in honor of Earth Day (which happens to be tomorrow), if you order in the month of April they will take 15% off your order. Just shop the "Green Living" section and use the code "GREEN" at checkout. Click on the name under the top photo to be taken to their website. 

Through My Lens - Wordless Wednesday

low tide by Denise Dion-Sullivan

Tuesday's Treasure

MOMA Watermelon Knife

This is a great knife from the Museum of Modern Art in NYC.  Perfect for cutting all those summer melons from the garden. It has a whimsical design with an ergonomic handle and non-stick serrated blade. Made of quality Japanese carbon steel with a protective cover. 

Monday Musings

A little Monday humor. Okay, maybe I'm getting tired of my psychology classes. Schools almost over! Have a great week!

via Mark Stivers

Reflections

via glogster

“There is a sacredness in tears. They are not the mark of weakness, but of power. They speak more eloquently than ten thousand tongues. They are messengers of overwhelming grief...and unspeakable love.”

Washington Irving

Saturday Simplify

Do you really want to be happy? You can begin by being appreciative of who you are and what you've got.  

The Tao of Pooh by Benjamin Hoff

Friday Food Feature - Gluten Free Desserts

I have to rid my diet of gluten and wheat to see if I have some sort of allery that is causing inflammation. I was happy to find this link that will enable me to still have at least a weekly dessert treat. My cousin also assurred me that wine and chocolate are gluten free. Thankfully!!! Click on the link under the photo to be taken to the slide show via Real Simple.

Real Simple Gluten Free Desserts Slide Show

Thinking Green

Abici

The tiny Velocino bike is making a comeback. First commissioned by Mussolini, it was recently revamped and recreated by the Italian manufacturer - Abici. Defined as ultra-portable (and very green minded), it may just be the bike of the future in a city near you! View a slideshow via Inhabitat.

Through My Lens - Wordless Wednesday

photo by Denise Dion-Sullivan

Tuesday's Treasure - Japan Relief Tote -

ige

I just ordered this wonderful tote bag found on igedesign.com. The bag was designed to raise funds for those affected by the earthquake/tsunami in Japan. 100% of the proceeds will go to the Japanese Red Cross. Click on the name under the image to be taken to the bag.

Monday Musings -

 

As some of you know my son is in his second year as a design student at the Massachusetts College of Art & Design in Boston. He absolutely loves the school and the city. MassArt just opened a shop on campus called MassArt Made (where my son just happens to work), that will feature alumni and student work. Their mission is "to put MassArt talent on display and sell objects that underscore the creative impact of MassArt in a variety of industries and to create stronger connections between the college, the students, the alumni, and the surrounding community. The store, the merchandise, and the employees are touch-points for building the MassArt brand."

MassArt Made

My husband and I were recently in Boston for a few days and visited the store. There is a great selection of very talented artists represented in the shop. They will have their Grand Opening celebration tomorrow - April 12. You may want to read more about the shop here - MassArt Made. You can also click on the label under the poster to be taken to their website.

Reflections

There is no trust more sacred than the one the world holds with children. There is no duty more important than ensuring that their rights are respected, that their welfare is protected, that their lives are free from fear and want and that they grow up in peace.
      -- Kofi Annan

Saturday Simplify

Weather permitting, walk around a beautiful flower bed, park, street with blooming flowers or trees or in your yard and enjoy the day!

photo by Denise Dion-Sullivan

Friday Food Feature

Homemade Toaster Tarts

This recipe is taken from King Arthur Flour recipe website. Apparently it is a take on Pop Tarts - that legendary breakfast pastry, inspired by chef-owner Joanne Chang of Flour Bakery in Boston. I haven't tried this recipe yet but maybe once my son is home for summer break I will give it a whirl. Let me know if you make them and how they come out!

Pastry
2 cups (8 ½ ounces) King Arthur Unbleached All-Purpose Flour
1 tablespoon sugar
1 teaspoon salt
1 cup (2 quarter-pound sticks, 8 ounces) unsalted butter, cut into pats
1 large egg
2 tablespoons (1 ounce) milk

Cinnamon Filling
1/2 cup (3 ¾ ounces) brown sugar
1 to 1 1/2 teaspoons ground cinnamon, to taste
4 teaspoons King Arthur Unbleached All-Purpose Flour
1 large egg, to brush on pastry before filling

Make the dough: Whisk together the flour, sugar, and salt. Work in the butter until the mixture holds together when you squeeze it, with pecan-sized lumps of butter still visible. Mix the egg and milk, and add it to the dough, mixing just until everything is cohesive.

Divide the dough in half; each half will weigh about 10 ounces (about 280g). Shape each half into a rough 3" x 5" rectangle, smoothing the edges. Roll out immediately; or wrap in plastic, and refrigerate for up to 2 days.

Make the filling: Whisk together the sugar, cinnamon, and flour.

Assemble the tarts: If the dough has been chilled, remove it from the refrigerator and allow it to soften and become workable, about 15 to 30 minutes. Place one piece on a lightly floured work surface, and roll it into a rectangle about 1/8" thick, large enough that you can trim it to an even 9" x 12". Laying a 9" x 13" pan atop the dough will give you an idea if you’ve rolled it large enough. Trim off the edges; place the scraps on a baking sheet, and set them aside, along with the 9" x 12" rectangle of dough.

Roll the second piece of dough just as you did the first. Press the edge of a ruler into the dough you’ve just rolled, to gently score it in thirds lengthwise and widthwise; you’ll see nine 3" x 4" rectangles.

Beat the egg, and brush it over the entire surface of the dough. Place a heaping tablespoon of filling into the center of each marked rectangle. Place the second sheet of dough atop the first, using your fingertips to press firmly around each pocket of jam, sealing the dough well on all sides. Press the tines of a fork all around the edge of the rectangle. Cut the dough evenly in between the filling mounds to make nine tarts. Press the cut edges with your fingers to seal, then press with a fork, to seal again.

Gently place the tarts on a lightly greased or parchment-lined baking sheet. Prick the top of each tart multiple times with a fork; you want to make sure steam can escape, or the tarts will become billowy pillows rather than flat toaster pastries. Refrigerate the tarts (they don’t need to be covered) for 30 minutes, while you preheat your oven to 350°F.

Sprinkle the dough trimmings with cinnamon-sugar; these have nothing to do with your toaster pastries, but it’s a shame to discard them, and they make a wonderful snack. While the tarts are chilling, bake these trimmings for 13 to 15 minutes, till they’re golden brown.

Remove the tarts form the fridge, and bake them for 25 to 35 minutes, until they’re a light golden brown. Remove them from the oven, and allow them to cool on the pan.
Yield: 9 tarts.

Variation: Instead of brown sugar and cinnamon, fill the tarts with a tablespoonful of chocolate chips.

Or with jam filling: 3/4 cup (8 ounces) raspberry jam
1 tablespoon cornstarch mixed with 1 tablespoon cold water

To make the filling, mix the jam with the cornstarch/water in a small saucepan. Bring the mixture to a boil, and simmer, stirring, for 2 minutes. Remove from the heat, and set aside to cool. Use to fill the pastry tarts.

  

Thinking Green

zJayne

I am not really one who uses dryer sheets but I like this green idea from zJayne on Etsy. It also comes in my favorite scent - Lavender. She has a wonderfully eclectic shop of eco-friendly items. Be sure to check her shop out by clicking on her name under the photo.

Through My Lens - Wordless Wednesday: Quiet Morning

photo by Denise Dion-Sullivan

Tuesday Treasure

I love the look of this pot rack created from a Napa Valley wine barrel stave. Now I would just need the shiny new pots to hang from them. The pot rack was found at a great shop on Etsy called Alpine Wine Design. The Le Creuset pots below were found at Cutleryandmore.com

Monday Musings

I love this bed alcove! The thought of a tiny place in my home where I can escape to is very appealing. Even though this photo was found on a post via Apartment therapys' website, ohdeedoh, a wonderful home decor site with children in mind, I love the idea of an adult bed alcove.  This was my favorite via ohdeedoh:

I googled "adult bed alcoves" and came across this post via Apartment therapy. A few other beautiful places to unwind! Oh well - one can always dream (pun intended ;)

all photos via Apartment Therapy

Reflections

"The art of producing good music from a cultivated voice can be achieved by many, but the art of producing that music from the harmony of a pure life is achieved very rarely." Mahatma Gandhi 

photo via Thundafunda

Saturday Simplify

The real work in life is doing what needs to be done, no more and no less. 

Lama Surya Das

 "Pausing Moments" by Marlene White

Friday Food Feature

When visiting NYC last month my son and I had this delicious cake "Moelleux au Chocolat" or Chocolate Lava Cake (a few times actually), at a wonderful little French Bistro. Bon Appétit!

Moelleux au Chocolat

6 oz of good quality,sweetened baking chocolate (or 70% dark chocolate bar)
6 oz Butter (cut in slices at room temperature)
3 Eggs
1/2 c Granulated Sugar
1/3 c Flour
Butter for Ramekins

Preheat oven to 350°F

• Melt chocolate on low temperature in a double boiler.
• Stir in pats of butter, until they melt.
• In another bowl, beat eggs and sugar, until they start to whiten.
• Stir in melted chocolate and then flour.
• Butter 4 individual ramekins, and pour in chocolate batter.
• Cook for about 10 minutes.
• Tip ramekins upside down onto dessert plates and serve with a scoop of vanilla ice cream.