When I was little, I loved listening to records, the Muppets, the Aristocats, Mary Poppins and really loved Really Rosie. Really Rosie is a musical by Maurice Sendak and music by Carole King. The musical is based on Sendak's books Chicken Soup with Rice, Pierre, One was Johnny, Alligators All Around (which comprise The Nutshell Library (1962)), and The Sign on Rosie's Door (1960). Sendak based the story on a demonstrative little girl who used to sing and dance on the stoop of her building, whom he observed while he was a little boy growing up in Brooklyn.
Wednesday, July 20, 2011
Tuesday, July 19, 2011
Monday, July 18, 2011
Friday, July 15, 2011
chaos
I have been so neglectful, Im sorry, its been crazy in my home.
Its about to get even more chaotic here in LA since they are shutting down the 405 freeway between the 10 and 101 freeways starting tonight lasting through the weekend...so in honor of 'Carmageddon' I will be having a major sale at Little Eero. Settle in at home and start shopping...each item will be re-priced for low hassel; no codes, just great prices for beautiful clothes.
Its about to get even more chaotic here in LA since they are shutting down the 405 freeway between the 10 and 101 freeways starting tonight lasting through the weekend...so in honor of 'Carmageddon' I will be having a major sale at Little Eero. Settle in at home and start shopping...each item will be re-priced for low hassel; no codes, just great prices for beautiful clothes.
Starting tonight on July 15 at 10 pm. and lasting till July 17 at midnight xo
Tuesday, July 12, 2011
Monday, July 11, 2011
Friday, July 8, 2011
blog roundup
The Littlest is the most lovely blog and Elizabeth is a lovely lady. Elizabeth is a Art Director, Designer and a mom and it shows in this inspiration blog. Lots of design eye candy, beautiful shots of her adorable family and stylish lifestyle posts.
By the way, she also has a super cute vintage children clothing shop, The Littlest Shop.
By the way, she also has a super cute vintage children clothing shop, The Littlest Shop.
Thursday, July 7, 2011
food frenzy
Stone Soup:
A fun way of using the vegetables at hand and a great way to introduce health and cooking to your children. Top it all off with reading Stone Soup by Marcia Brown.
Ingredients
1 stone, big enough that it won't get lost in the soup (quartz is a good choice because it won't break down in cooking)
1 tbsp. butter or vegetable oil
1 medium onion, chopped
2 celery stalks, trimmed and chopped fine
1 large carrot, cut into coins
3 medium red-skinned potatoes (unpeeled, and cut into halves)
1/2 sweet red pepper, chopped
1 large garlic clove, pressed
6 cups chicken broth (or a combination of broth and water)
1 medium zucchini, diced large
1 medium yellow squash, diced large
1/2 cup corn kernels, fresh or frozen
2 cups cooked tubettini or ditalini, or other soup pasta (optional)
Salt and freshly ground black pepper to taste
Grated Parmesan cheese
Croutons
Instructions
The first step is for your child to scrub and wash the stone thoroughly. Then, for an extra cleaning, she can drop it in a pot of water to boil while you prepare the rest of the soup together.
In another large pot, melt the butter or heat the oil, then sauté the onion on medium-high for 2 to 4 minutes. Stir in the celery, carrot, potatoes and red pepper, sautéing for 6 to 8 minutes. Add the garlic and sauté for about 30 seconds, then add in the broth. Using a spoon, fish the stone out of the other pot, add it to the soup and bring to a boil. Add the zucchini, squash, corn and pasta, cooking another 8 minutes or until the zucchini is the desired softness. Season to taste with the salt and pepper. Before serving, sprinkle on the cheese and croutons, then ladle--minus the stone--into individual bowls. Serves 6 to 8.
recipe via
A fun way of using the vegetables at hand and a great way to introduce health and cooking to your children. Top it all off with reading Stone Soup by Marcia Brown.
Ingredients
1 stone, big enough that it won't get lost in the soup (quartz is a good choice because it won't break down in cooking)
1 tbsp. butter or vegetable oil
1 medium onion, chopped
2 celery stalks, trimmed and chopped fine
1 large carrot, cut into coins
3 medium red-skinned potatoes (unpeeled, and cut into halves)
1/2 sweet red pepper, chopped
1 large garlic clove, pressed
6 cups chicken broth (or a combination of broth and water)
1 medium zucchini, diced large
1 medium yellow squash, diced large
1/2 cup corn kernels, fresh or frozen
2 cups cooked tubettini or ditalini, or other soup pasta (optional)
Salt and freshly ground black pepper to taste
Grated Parmesan cheese
Croutons
Instructions
The first step is for your child to scrub and wash the stone thoroughly. Then, for an extra cleaning, she can drop it in a pot of water to boil while you prepare the rest of the soup together.
In another large pot, melt the butter or heat the oil, then sauté the onion on medium-high for 2 to 4 minutes. Stir in the celery, carrot, potatoes and red pepper, sautéing for 6 to 8 minutes. Add the garlic and sauté for about 30 seconds, then add in the broth. Using a spoon, fish the stone out of the other pot, add it to the soup and bring to a boil. Add the zucchini, squash, corn and pasta, cooking another 8 minutes or until the zucchini is the desired softness. Season to taste with the salt and pepper. Before serving, sprinkle on the cheese and croutons, then ladle--minus the stone--into individual bowls. Serves 6 to 8.
recipe via
Wednesday, July 6, 2011
moment in memory
When I was young, I was a runner. I was on the track team and traveled to all sorts of meets with my school team and with my father. My father was a great runner and jumper in his youth and actually still is, so he was a dedicated and insightful coach and we would have a great time at these athletic events.
When competing for these independent meets, my father and I would have to leave really early and would have to travel quite far, at least it felt far. We would listen to music and just enjoy the time together. I remember listening to one album in particular, Rumours by Fleetwood Mac. It wasn't your typical get excited and go beat someone in running music but for us it was perfect.
When competing for these independent meets, my father and I would have to leave really early and would have to travel quite far, at least it felt far. We would listen to music and just enjoy the time together. I remember listening to one album in particular, Rumours by Fleetwood Mac. It wasn't your typical get excited and go beat someone in running music but for us it was perfect.
Fleetwood Mac - Never Gone Back Again from phillyd on Vimeo.
Tuesday, July 5, 2011
Friday, July 1, 2011
blog roundup
I love this blog, Papernstitch. Brittni Mehlhoff has created a blog that is fun to read, full of stylish finds, really neat tutorials and she even has an amazing business tip and advice category. I just love her dedication to helping and promoting artist and designers.
Dont forget to visit her Papernstitch Exhibition Site
Dont forget to visit her Papernstitch Exhibition Site
food frenzy
I love to roast a chicken, I find it to be super easy and the reward is huge. My family can enjoy a delicious meal and then I can make stock from the leftovers to then make into a delicious soup that only gets better and better as the days pass. One thing you need to know about me is that I am a bit of interpreter dancer in the kitchen, I don't follow recipes and I like to add random ingredients while the food is cooking.
Cooking is fun so I try to be very NOT uptight about it.
This is how I roast a chicken:
*I wash my bird and pull any organs or parts that might be in its cavity, I wash in cold water.
*Then I lift the skin and stuff with coarsely chopped sage and rosemary. I stuff it till it looks fairly lumpy.
*Then I prick a few lemons and stuff them in the cavity of the chicken. I then rub or spray olive oil on the out side of the chicken and put a ton of salt and pepper
* I might implant cloves of garlic cut in half, depends on my mood.
*I preheat the over to very hot - and place the bird, breast up on a rack in a pan inside the oven once its fully preheated.
* Flip the bird once the skin is a deep golden brown to brown the other side
*Once the other side is fully brown I return it to breast up and add large chunks of carrots, finger potatoes, chunks of onion, more herbs and garlic to the pan. I love basting so I will do this throughout the cooking process.
*Once both sides are brown and the skin is starting to get very crisp I will lower the heat to 300 F which is a great heat to roast veggies and will cook the bird so it remains juicy.
I pull it from the oven when the leg of the chicken is very loose and the leg skin is seperating from the bone but for safety reasons you should remove it when it is between 165 - 175 F in the breast and thigh.
This is a very easy and yummy dish that seems to please the gang! Enjoy!
Cooking is fun so I try to be very NOT uptight about it.
This is how I roast a chicken:
*I wash my bird and pull any organs or parts that might be in its cavity, I wash in cold water.
*Then I lift the skin and stuff with coarsely chopped sage and rosemary. I stuff it till it looks fairly lumpy.
*Then I prick a few lemons and stuff them in the cavity of the chicken. I then rub or spray olive oil on the out side of the chicken and put a ton of salt and pepper
* I might implant cloves of garlic cut in half, depends on my mood.
*I preheat the over to very hot - and place the bird, breast up on a rack in a pan inside the oven once its fully preheated.
* Flip the bird once the skin is a deep golden brown to brown the other side
*Once the other side is fully brown I return it to breast up and add large chunks of carrots, finger potatoes, chunks of onion, more herbs and garlic to the pan. I love basting so I will do this throughout the cooking process.
*Once both sides are brown and the skin is starting to get very crisp I will lower the heat to 300 F which is a great heat to roast veggies and will cook the bird so it remains juicy.
I pull it from the oven when the leg of the chicken is very loose and the leg skin is seperating from the bone but for safety reasons you should remove it when it is between 165 - 175 F in the breast and thigh.
This is a very easy and yummy dish that seems to please the gang! Enjoy!
Wednesday, June 29, 2011
moment in memory
This past weekend, my family went to Santa Barbara to celebrate my mothers birthday (hooray!). 6 adults and 3 little girls having fun under the sun (with plenty of sunscreen). While in the hotel pool, my brother and I remised about our childhood pool that was shaped like a penguin and was very small. It was also on the shady side of the house which added to its uniqueness. We laughed about a few memories:
* the time we turned up the heat to something like 1000 degrees and didn't tell our parents, only for us to get busted when the bill came.
* we use to put all the plastic patio furniture in the pool and slide down into the deep side on the chairs, we called it chair surfing
* how we truly thought there was a shark living inside the pool light, this didn't alarm us but rather we flaunted it to all our friends by pointing it out as if we were on a home tour.
* the time we turned up the heat to something like 1000 degrees and didn't tell our parents, only for us to get busted when the bill came.
* we use to put all the plastic patio furniture in the pool and slide down into the deep side on the chairs, we called it chair surfing
* how we truly thought there was a shark living inside the pool light, this didn't alarm us but rather we flaunted it to all our friends by pointing it out as if we were on a home tour.
Tuesday, June 28, 2011
Thursday, June 23, 2011
food frenzy
These are the most amazing sticky buns. I usually make them in the winter but with all this June gloom they seem perfect for this particularly cold summer.
Ingredients
1 teaspoon white sugar
1 (.25 ounce) package active dry yeast
1/2 cup warm water (110 degrees F/45 degrees C)
1/2 cup milk
1/4 cup white sugar
1/4 cup butter
1 teaspoon salt
2 eggs, beaten
4 cups all-purpose flour
3/4 cup butter
3/4 cup brown sugar
1 cup chopped pecans, divided
3/4 cup brown sugar
1 tablespoon ground cinnamon
1/4 cup melted butter
Directions
In a small bowl, dissolve 1 teaspoon sugar and yeast in warm water. Let stand until creamy, about 10 minutes. Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in 1/4 cup sugar, 1/4 cup butter and salt; stir until melted. Let cool until lukewarm.
In a large bowl, combine the yeast mixture, milk mixture, eggs and 1 1/2 cup flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
While dough is rising, melt 3/4 cup butter in a small saucepan over medium heat. Stir in 3/4 cup brown sugar, whisking until smooth. Pour into greased 9x13 inch baking pan. Sprinkle bottom of pan with 1/2 cup pecans; set aside. Melt remaining butter; set aside. Combine remaining 3/4 cup brown sugar, 1/2 cup pecans, and cinnamon; set aside.
Turn dough out onto a lightly floured surface, roll into an 18x14 inch rectangle. Brush with 2 tablespoons melted butter, leaving 1/2 inch border uncovered; sprinkle with brown sugar cinnamon mixture. Starting at long side, tightly roll up, pinching seam to seal. Brush with remaining 2 tablespoons butter. With serrated knife, cut into 15 pieces; place cut side down, in prepared pan. Cover and let rise for 1 hour or until doubled in volume. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
Bake in preheated oven for 25 to 30 minutes, until golden brown. Let cool in pan for 3 minutes, then invert onto serving platter. Scrape remaining filling from the pan onto the rolls.
Ingredients
1 teaspoon white sugar
1 (.25 ounce) package active dry yeast
1/2 cup warm water (110 degrees F/45 degrees C)
1/2 cup milk
1/4 cup white sugar
1/4 cup butter
1 teaspoon salt
2 eggs, beaten
4 cups all-purpose flour
3/4 cup butter
3/4 cup brown sugar
1 cup chopped pecans, divided
3/4 cup brown sugar
1 tablespoon ground cinnamon
1/4 cup melted butter
Directions
In a small bowl, dissolve 1 teaspoon sugar and yeast in warm water. Let stand until creamy, about 10 minutes. Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in 1/4 cup sugar, 1/4 cup butter and salt; stir until melted. Let cool until lukewarm.
In a large bowl, combine the yeast mixture, milk mixture, eggs and 1 1/2 cup flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
While dough is rising, melt 3/4 cup butter in a small saucepan over medium heat. Stir in 3/4 cup brown sugar, whisking until smooth. Pour into greased 9x13 inch baking pan. Sprinkle bottom of pan with 1/2 cup pecans; set aside. Melt remaining butter; set aside. Combine remaining 3/4 cup brown sugar, 1/2 cup pecans, and cinnamon; set aside.
Turn dough out onto a lightly floured surface, roll into an 18x14 inch rectangle. Brush with 2 tablespoons melted butter, leaving 1/2 inch border uncovered; sprinkle with brown sugar cinnamon mixture. Starting at long side, tightly roll up, pinching seam to seal. Brush with remaining 2 tablespoons butter. With serrated knife, cut into 15 pieces; place cut side down, in prepared pan. Cover and let rise for 1 hour or until doubled in volume. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
Bake in preheated oven for 25 to 30 minutes, until golden brown. Let cool in pan for 3 minutes, then invert onto serving platter. Scrape remaining filling from the pan onto the rolls.
Wednesday, June 22, 2011
derailed
Oh boy, was I ever busy today and totally got derailed from any sort of structure.
I got a lot done and have a lot to look forward to:
I will be relaunching my store next monday under a different name. The official name is unknown at this time but the name Little Luna was not right. Stay tuned and make sure you revisit the store there is some great stuff in it and I will be adding more this weekend.
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don't you just love that image?
I got a lot done and have a lot to look forward to:
I will be relaunching my store next monday under a different name. The official name is unknown at this time but the name Little Luna was not right. Stay tuned and make sure you revisit the store there is some great stuff in it and I will be adding more this weekend.
don't you just love that image?
Tuesday, June 21, 2011
Monday, June 20, 2011
Sunday, June 19, 2011
hip hip hooray
Well, the store is open and there is still a ton to do...regardless there are pieces up and ready to be sold and loved. I will be adding pieces daily so the goodness does not start and stop here.
Here are some snapshots of some fun pieces that will be posted very soon.
its al about pattern...yummy herringbone!
Here are some snapshots of some fun pieces that will be posted very soon.
Friday, June 17, 2011
food frenzy
I was confused yesterday and thought it was Friday when I posted, hahaha so much for structure.
Anyways I will post Thursday Food frenzy today and get back to the real schedule next week.
Taste Pantry is one of the best website out there to get great recipes... this one is beyond delicious.
Anyways I will post Thursday Food frenzy today and get back to the real schedule next week.
Taste Pantry is one of the best website out there to get great recipes... this one is beyond delicious.
Turkey Bacon & Grilled Onion Guacamole
Ingredients
- 6 avocados, just ripe (not too soft, not too hard)
- 1 medium tomato, deseeded and chopped into small pieces
- 1/2 medium sweet onion
- 6 slices of turkey bacon (can use beef, pork, or veggie bacon, too)
- 2 garlic cloves, smashed and finely chopped
- sea salt, cayenne and black pepper to taste
- 1/2 tsp of lime juice
- 8-10 sprigs of cilantro, leaves pulled from stems
- 2 tbsp olive oil
Preparation
- Turn your oven to 350°, and lightly oil a pan, and lay out your turkey bacon
- Bring one tablespoon of olive oil to warm on medium heat in a saute pan
- Dice your onion half (set a few aside to add a different texture of crunchy onion)
- Saute the onion with a dash of sea salt to help it sweat, until translucent and just beginning to brown, then reduce heat to low and let it cook slowly, mixing every couple of minutes
- Start prepping your avocados, by halving, de-pitting, slicing lengthwise 6 slices, and then cross-cutting 3 times as well, to make “cubes” (I always scoop them out when all of them are de-pitted and sliced)
- Put the turkey bacon in the oven and set the timer for 11 minutes
- Scoop the avocado and place in a large mixing bowl
- Add lime juice on top (the citric acid will also help keep the avocados green)
- Dice your tomato, garlic, and cilantro, and add to the avocados
- Pull out the bacon when ready and place on paper towels to absorb the grease
- Toss the onions into the bowl
- Cut the turkey bacon into small pieces and add to the bowl
- Season with black and cayenne pepper and sea salt, mix well
- Serve with chips
- SUPER TIP: if you are planning to serve this later, keep the pits and place them back into the mixed guacamole, as they will help prevent the guac from browning. Cover with plastic wrap and keep cool in the refrigerator.
Thursday, June 16, 2011
blog roundup
I love Dos Family blog. A blog by decorator Isabelle Halling McAllister and photographer Jenny Brandt.
They both live in Sweden but Isabelle in Stockholm and Jenny in Ystad, 7 hours apart.
Isabelle writes about styling, the best DIY and her cutie-pie family and Jenny features these most amazing home tours through her dynamic photography.
I love how quirky, creative and loving the blog feels.
Isabelle writes about styling, the best DIY and her cutie-pie family and Jenny features these most amazing home tours through her dynamic photography.
I love how quirky, creative and loving the blog feels.
Wednesday, June 15, 2011
the line up
structure can be good, so I think that i will take a line up approach to this blog:
monday - monday magic | one or a collection of images to set the tone for the week
tuesday - sounds of tuesday | an inspiring music video
wednesday - moment in memory | a tale of my past
thursday - food frenzy | a favorite recipe- probably childcentric
friday - blog roundup | a review of some great blogs, some small and some big
throughout the week and weekend I am sure I wont be able to help myself and will post some random stuff as well. I like a little chaos, it makes things interesting
monday - monday magic | one or a collection of images to set the tone for the week
tuesday - sounds of tuesday | an inspiring music video
wednesday - moment in memory | a tale of my past
thursday - food frenzy | a favorite recipe- probably childcentric
friday - blog roundup | a review of some great blogs, some small and some big
throughout the week and weekend I am sure I wont be able to help myself and will post some random stuff as well. I like a little chaos, it makes things interesting
 |
| Lissy Ella |
Tuesday, June 14, 2011
knitting with love
I want my girls to knit, and sew, and weave, and just love all the fiber arts as much as I do. They are young, 3 + 4 so at this point they only know it as mommy's pass time. I have been searching for ways to get them started and well...this seems like the perfect project to kick start their love for soft materials.
A knitted jump rope using there own little fingers. So fun and what a cute treasure.
project via
A knitted jump rope using there own little fingers. So fun and what a cute treasure.
project via
Tuesday, June 7, 2011
oh my
There are some amazing children photographers out there right now; dreamy...expressive...lovely
 |
| Monika Elena |
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| Anna Moller |
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| Emily Ulmer |
Sunday, June 5, 2011
Wednesday, June 1, 2011
Tuesday, May 31, 2011
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