renegade prep - week 5

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holy crap. yeah, that's right. its freak out time. we're two weeks out and i'm still making making making. it was a three day weekend from work and i've maybe taken 5 hours off plus sleep time. i love what i've been making and i'm also getting excited. the map of the show came out on friday. we're next to the lovely and talented andrea but also across from mincing mockingbird and frantic meerkat!

one mint julep

this week's ice cream experiment: mint julep. i saw this recipe last summer and have been dying for it.
i changed it a bit:

  • 1 cup bourbon
  • 3/4 cup simple syrup
  • 6 large sprigs fresh mint
  • 1 quart half and half
  • 8 egg yolks

make the simple syrup (equal parts sugar and water, boiled until the sugar melts.) in a saucepan, combine the simple syrup, and mint. over medium-low heat, simmer the liquid for about 10 minutes, to infuse the flavors. remove from the heat, mix in one cup of bourbon and cool completely.

in another sauce pan, add the cream. bring to a gentle boil. whisk the egg yolks together. whisk 1 cup of the hot cream into the egg mixture. slowly add the egg mixture to the hot cream mixture. continue to cook for 4 minutes, stirring occasionally. remove from the heat and cool completely.

strain the bourbon mixture. whisk the bourbon mixture into the cream mixture. add the bourbon/cream mixture to the electric ice cream maker. process according to manufacturer's directions. and nom nom.

Photo

or you can serve with bourbon chocolate sauce - recipe follows...

  • 4 oz. dark bitterwseet chocolate, chopped
  • 3 tbs. milk
  • 1 tbs. butter
  • 1 tbs. bourbon

heat chocolate over medium low heat until melted. add butter and milk. stir in bourbon, mix well and remove from heat. pour chocolate sauce on ice cream. delish.

etsy love - renegade sf edition

renegade prep - week 4

got new colors of silk. made more yoyos. made a list of things to do, like trying to figure out the logistics of getting our stuff to sf. ordered more supplies. slept very little. its going to be a crazy couple of weeks. but i am a little in love with this little ditty. the color is luscious.

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stunning

3602983657_74d17b9d04_o  
lorie, the woman in this picture, recently bought the partly sunny necklace from me. she contacted me to let me know she'd blogged about it. she loves the necklace and gave me a nice shout out. she even admitted she thought about making it herself but just decided clicking twice was easier. honestly though, it was all about this picture for me.

i love seeing my jewelry in action. and seeing my jewelry in action, professionally photographed... pretty great. kinda made my week.

oh and you should check out ashley forrette's photography website. she's pretty incredible. the pictures from the wedding lorie was attending are fanastic.

dear shop,

i love you. i know that seems obvious since you know, i made you and all. but some days, like today, you make it so easy to love you by looking so perfect.

Cookoorikoo on Etsy - now with twice as many yo-yos!

keep up the good work.
xo,
me

i scream

so my mom told me that i needed to pick out something extra special since shawn's gift (a gas smoker) was so rockin' this year. i mulled it over a bit. i don't need much. i want stuff but eh. then it hit me. an item i've coveted for YEARS. an item that although not necessary will probably greatly improve my life and the life of those around me. an ice cream maker. i sent my mom an email with a link to the one i wanted and sunday she gave it to me.

when we came home from father's day, i cooked up the creamy custard goodness that would become our first batch of ice cream. last night i dumped it into the maker and let it work its magic and let me tell you, tasty and easy as pie.

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so, here's the recipe, slightly revised from alton brown's:
  • 4 cups half-and-half
  • 2 cup whipping cream
  • 1 cup sugar
  • 4 tablespoons apricot preserves
  • 1 vanilla bean, split and scraped
  • 1 tablespoon mexican vanilla
mix all the ingredients in a large (lidded) saucepan. place over medium heat and stir occasionally until the temperature reaches 170 or until you see the first bubble. do not boil! remove and let it cool a bit. put lid on pan and refrigerate overnight. pour into your ice cream maker and churn (following your maker's instructions.) and enjoy!

step what?

i case you didn't know, i consider myself a lucky, lucky girl and my dad is one of the reasons i think that. he married my mom when i was 5 years old. he took on the role of dad with the greatest of ease. he was there through everything. brownies and marching band. purple hair dye and questionable boyfriends. teaching me to drive and walking me down the aisle. he loves shawn. he loves my mom. and he loves me.

two years ago, i had to have surgery to remove a lump in my breast. i held off telling my parents until the surgery was actually scheduled. i was fairly certain it was nothing and i didn't want them worrying about me for weeks. i told my mom first. she said she'd tell my dad. when she did she explained that it was probably nothing and that we don't have a history of breast cancer in our family. he started to argue with her and pointed out that his cousin has breast cancer and what about so and so... my mom, puzzled, just looked at him. he had completely forgotten that we're not actually blood related. i know, right? best. dad. ever. both my mom and i are lucky, lucky girls.

Picture 116


renegade prep - week 3

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ok, i'll admit it. i'm freaking out a bit. there is so much to make and do. my to do list is a bit like a hydra - for every item i check off, two more pop up in its place. so i sew. and sew. and sew. and i try to be like water. which is, you know, easy. especially when everything i'm making looks a bit like a swimming pool.

earrings for everyone!

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I was putting earrings on cards for renegade and as they started to pile up i thought they looked awful pretty. i especially love those pink silhouette playing cards i use for earrings and bobby pins. i wish i could get 10 more decks!

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