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!
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