big sale!

Sale
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busy busy

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gluing, sewing, trimming, sorting, packing - that's me this weekend. renegade is days away and although i refuse to make myself crazy, there's still a ton to do.

i've added a bunch of new items to the shop today, including the lovely brooch you see above. and remember, (almost) everything is 25% off until tuesday, december 1.

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waka waka waka waka waka

shawn has a blog. he neglects it terribly. if he didn't, he would post things like this there. but he does so i'm posting it here.

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he's in full on renegade prep mode, making ghosts, ms. pac mans, and more. instead of going through the painstaking process of drawing a grid on each of his pieces and then painting the pixels within the grid, he's started silkscreening them. he even built an ingenius station on our sawhorses to work at. color me impressed.

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a tale of two ice creams

almost 10 years of marraige and there is something we will NEVER agree on. ice cream. if forced to choose only one flavor of ice cream to eat for the rest of our lives, i would choose vanilla. he would choose chocolate. i actually do not even see the point of chocolate ice cream. i believe he feels the same about vanilla. so, this weekend i ended up making both.

Ice cream
bowls courtesy of circa ceramics

(slightly caramel-y) vanilla ice cream

  • 3 cups half & half milk
  • 1 cup heavy cream
  • 8 large egg yolks
  • 3/4 cup brown sugar
  • 1/4 teaspoon salt
  • 1 tablespoon vanilla extract
  • 1 whole vanilla bean
  1. Warm the milk, cream, and salt in a medium saucepan just until it begins to bubble around the edges. Set aside.
  2. In a separate bowl, whisk together the egg yolks with the brown sugar. Slowly pour the warm
    milk into the egg yolks, whisking constantly, then scrape the warmed
    egg yolks back into the saucepan.
  3. Stir the mixture constantly over medium heat with a wooden or heatproof
    rubber spatula, scraping the bottom as you stir, until the mixture
    thickens and coats the spatula, about 5-7 minutes.
  4. Stir in the meat of the vanilla bean and the vanilla extract.
  5. Place into the ice bath and then
    stir until cool. Chill mixture thoroughly in the
    refrigerator.
  6. Once everything chilled, freeze in your ice cream maker according to the manufacturer's instructions.
  7. Once the ice cream has been formed in the ice cream maker, it will
    be fairly soft. You may need to put it in the freezer for a bit - unless you like soft serve.
  8. Try it with a teaspon of good flaky sea salt on top. YUM.

chocolate ice cream

  • 3 cups half & half
  • 1 cup heavy cream
  • 8 large egg yolks
  • 3/4 cup sugar
  • 1/4 teaspoon salt
  • 1 1/2 cup unsweetened cocoa (i used droste)
  1. Whisk the half & half, cocoa, cream, and salt in a medium saucepan until mixed. Then warm just until it begins to bubble around the edges. Set aside.
  2. In a separate bowl, whisk together the egg yolks with the sugar. Slowly pour the warm
    milk into the egg yolks, whisking constantly, then scrape the warmed
    egg yolks back into the saucepan.
  3. Stir the mixture constantly over medium heat with a wooden or heatproof
    rubber spatula, scraping the bottom as you stir, until the mixture
    thickens and coats the spatula, about 5-7 minutes.
  4. Place into the ice bath and then
    stir until cool. Chill mixture thoroughly in the
    refrigerator.
  5. Once everything chilled, freeze in your ice cream maker according to the manufacturer's instructions.
  6. Once the ice cream has been formed in the ice cream maker, it will
    be fairly soft. You may need to put it in the freezer for a bit - unless you like soft serve.
  7. Chow down.
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