Work in progress shot of my foraged wreath form. There’s so much inspiration to be found in nature in her raw state and I wish we’d been able to run away to the mountains a couple of weeks earlier to catch peak leaf season. Don’t get me wrong, the mountains are always beautiful. Earlier this week we witnessed the tail end of leaf season duke it out with the threat of a winter storm - and the result was gorgeously frosted trees on very specific spots on the mountains admit the final patches of fiery leaves. Gorgeous. Every season has its place, I’m trying to apply this lesson to my view of my own life these days. 🍂 what’s your favorite season?⠀⠀
Hot off the sewing machine! I call it the sassy peasant blouse 😘
This was such a satisfying project because it was quick to make and required no fitting changes. Also it's bra-friendly....
I'm not usually keen on projects that you can't wear a bra with them unless it's a really really special project (just being practical/realistic). I did add a bit extra to the length (of view c) and I installed the elastic a little different to the recommended way.
I'm on a bit of a sewing high from being able to complete 2 projects this weekend. I have been out of action for a while, due to having a cold.
Anyway if you wanna know more about this project check my story highlights, so you can see some of the construction process 😉
Note: trying to grow out my hair out so it doesn't exactly go with the outfit (in the photos) but I can't give up now!
Love this time of the year, bok choi seeds are almost ready to harvest, french sorrel, french poppies and red russian kale in full seed production, beets, geraniums and marigolds blooming crazy. Will have lots of seeds to share in a few weeks!
Oh silybum, can't stop cursing you every time your thorns ends up in my hands. If this thistle wasn't as pretty as it is painful, i would have removed it a long time ago, plus the bees love it so much. So i guess we'll have to cohabit a bit longer, but no more stinging or I'll eat ya!!!
It’s definitely cold outside, and there’s no better way to warm your core than a hot #pretzel and a #bratwurst with a side of #sauerkraut and of course, an @iciclebrewing IPA to wash it all down. I can’t wait to come back and spend some more time here. | #thenommist#leavenworthwa
[ you oat-a know ] ... Lazy Saturday brekkies ... inspired by a simple meal that I used to eat a lot as a kid ... whether early in the morning or sometimes even for a midnight “snack”, my parents had a quick n easy meal they would whip up for me and my brother ... kimchi, spam and egg that we would construct into bites on top of a spoonful of “mul bap” (물밥), which literally translates to “water rice” ... mul bap was Korean white sticky rice, over which we’d pour cold water (or sometimes cold barley tea) to make a sort of loose, cold “porridge” ... it sounds strange, but it’s just something that my family really LOVED eating, and only with kimchi, spam and egg ... any other Korean-American families that did this? I’ve always wondered if it was only us 🤔 ... i didn’t have any sticky rice in my pantry, and i can’t really eat spam anymore, but i managed to make something somewhat similar 😉 ...
organic steel cut oats, simmered into a loose warm porridge with homemade chicken stock ... topped with a runny yolk egg fried in bacon fat (to replace the “spam”, kind of lol) and homemade bok choy kimchi ... touch of sesame oil, bit of melted butter (which goes really well with kimchi flavors - try it!), and bedazzled with scallion and sesame seeds ... .
the bok choy kimchi (김치) was pretty tasty and on point, considering it was my first time really ever making kimchi (i know, i know - i’m such a bad Korean! 😣 but, better late than never!) ... i quartered lengthwise some bok choy (from @imperfectproduce 💚), let it sit and break down a bit with some salt for about 20 minutes, rinsed it, then rubbed in a paste of garlic, asian pear, scallion, fish sauce and super spicy Korean red chili pepper powder aka gochugaru (고추가루) ... stuffed it into a mason jar and let it ferment room temp for about 3 days (making sure to open up the lid daily to release the built up gases) ... and voila! pungent, tasty, spicy amazing kimchi! 🙌 ... will definitely be making more w/ all kinds of cabbage, radish, etc! ... .