the fever continues….

Well so far spent my year furiously weaving…. and I have to tell you I am hooked… completely. utterly, like I want to quit my job and play with yarn all day, hooked.  It’s the creative outlet I have been looking for without realizing it and it satisfies my love of texture, textiles and fiber which can be rolled into one big shaggy wall hanging.

I have been refining my “style” in the hope to be completely original with my work. I love abstract art and have been free form weaving using different techniques and yarns to create texture within the piece.. I love geometric shapes so circles are becoming a part of wall hangings… here’s some of the last pieces I have made.



Its wonderful, time consuming, hair pulling but completely satisfying! Instagram houses an entire community of creatives that are all along for the ride, not just weavers, but ceramists, jewelry makers, clothing, print making, dying.. its amazing all the things going on out there in the world. I am so happy to be part of it.




Red lentil, sweet potato and red pepper stew….

It’s fall… firmly fall… in fact fall is way ahead of itself in this part of the world.. so to match the weather try this recipe…

Red Lentil Stew

Olive oil

1 tsp each ground cumin and tumeric

1 tbsp curry powder

1 large onion, diced

4 cloves garlic, minced

2 tbsp minced fresh ginger

2 sweet potatoes, peeled and cut into chunks

1 red pepper, seeded and diced

1 1/2 cups rinsed red lentils

3 cups broth (any kind, I usually use Pacific Vegetable or Mushroom Broth)

cilantro (garnish, optional)

Heat 2 tbsp olive oil in large pot over medium heat. Add the cumin, tumeric and curry powder until fragrant, about 1 min, add the onion and a few pinches of coarse salt,  cook until tender. Add garlic and ginger, cook stirring about 2 mins.  Add sweet potatoes, red pepper, stir to combine everything, then add lentils and broth. Reduce heat and simmer until lentils are tender, about 20-25 mins. Season with salt and pepper and serve topped with fresh chopped cilantro.

I like to serve this healthy yummy stew with sauteed broccoli rabe with garlic and spicy shrimp

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weaving fever…

Ok so I have been stalking vintage fiber art for awhile now… to the point of obsession. I’m not entirely sure how it started but I stumbled upon a whole community (via instagram) of weavers. Amazing weavers I might add… who are modernizing what is now thought of as a truly vintage art that belongs next to the sad looking macrame planter in the local jumble sale that never gets snatched up.  Speaking of which I have also found some people doing amazing modern works with macrame!

But! you’d be wrong… weaving is the new knitting! It is… and I have thrown myself wholeheartedly into the craft. I took Saori lessons, a Japanese technique of weaving, I took Cricket Rigid Heddle Loom classes at the Weaving Hand in Brooklyn, and I finally found what I really wanted to do but didn’t quite know the exact words to find it.. Tapestry weaving on a Frame Loom.  The uber talented Maryanne Moodie taught a class that I was lucky enough to get a spot.

I’ve always loved texture and fibers and can spend hours in the many many yarn stores I have been searching around (and out) of the city. Its’ a beautiful craft with limitless possibilities, a little daunting but oh so rewarding.

I also snagged this beast of shaggy delight for inspiration on ebay.. all 6 feet long x 2 feet wide of it!

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These are my first finished pieces… small to start but can’t wait to try something bigger!





love this…

Found this poster on Etsy.

LOVE IT! I thank my 21 year former self for setting me on my road to the life i have today.

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Design Sponge sneak peek!

Although my profession is in food… my passion is in interiors. I am an avid follower of a few great design blogs… (see my Stuff I Read links) so when I was recently asked by Design Sponge to be part of their sneak peek section I jumped at the chance to be included.  My very talented photographer friend Kana Okada shot my apartment and we had a fun day photographing everything…



store pillow update…

New merchandise in the store right now.. check it!

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available here

New Zealand.. via Instagram

A collection of photographs from our month long trip down under….

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vegetable pot pie

New Zealand is home to the savory pie (ok and I guess Australia too), a personal fav and something everyone grew up on, fortunately there are some pie companies here in NYC now that I can get a fix, but it sure was fun making my own, vegetarian of course for Mr Weiss :)

Vegetable Pot Pies (I used 5 inch diameter personal pie tins) makes 4.


2 1/2 c flour

1 tsp salt

2 sticks butter (1 cup) cut into pieces

1 egg (beaten)

1 tsp cider vinegar

7 tbsp ice water

In a cuisinart (or in a bowl with pastry cutter), blend flour and salt together, add butter and pulse until butter is reduced to size of a pea.  Transfer to bowl and make a well in the center, mix egg, vinegar and wate, pour into well and mix together.  Gather dough by hand and knead until it comes together. Divide in half, cover in plastic wrap and refrigerate 30 mins.Cut each dough disc into 4 equal portions.  Roll out into roughly a 7 inch circle carefully fit into bottom of each pie pan (you should have 4).

1 c lentils (rinsed and picked over)

1 onion medium dice

2 cloves garlic minced

1 medium sweet potato cubed

1 zucchini cubed

1/4 large head cauliflower cut into small florets

2 carrots sliced

2 stalks celery sliced

1/2 box button mushrooms (5 oz) sliced

1 can fire roasted diced tomatoes (14.5 oz)

2 tbs each chopped parsley and oregano

1/4 c butter

1/4 c flour

2 cubes “beef style” bouillon (which has actually no meat in it) dissolved into 3/4 c water

1 egg beaten with 1 tbsp water

Heat oven to 375F.

Cover lentils with water, bring to a boil, reduce heat and simmer until cooked but still slightly firm, about 25 mins. Drain and set aside.

In a large skillet over medium heat saute the onion and garlic until soft about 3 mins, add zucchini, sweet potato, cauliflower, carrots, celery, mushrooms and cook until all the vegetables are tender and brown, and all liquid from mushrooms has evaporated, about 20 – 25 mins.  Add the canned tomatoes, fresh herbs and large pinch of salt and pepper.

Meanwhile in a small pot melt butter, add the flour and cook 1-2 mins stirring constantly until flour turns a light nutty brown color, add stock and stir until slightly thickened, add to veggie mixture and stir to combine.

Roll out pastry to fit into your individual pie pans (or you can make one 9 inch pie) divide filling equally, cover with pastry top and crimp edges, brush with egg and bake for 30-35 mins, until golden brown and bubbling.

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Piccalilli… chow chow

I totally grew up on “chow chow”, cheese and pickle sammies were a school time favorite so when I stumbled across this British recipe to make your own, I had to give it a shot.  It’s pretty authentic and tastes exactly how I remember it to be.  Nothing like fresh baked bread, a good smear of butter, generous portion of piccalilli and a good hunk of cheddar to make a great sandwich.

Piccalilli (adapted from here)

1/2 a medium sized cauliflower cut into small florets

1/2 cup salt

7 cups water

1 large onion cut into medium dice

1 medium cucumber cut, seeded, cut into medium dice

1 tbsp capers, rinsed and drained

3/4 cup malt vinegar

3/4 cup white vinegar

1/4 c superfine sugar

1 tsp pickling spice

1/4 c all purpose flour

2 oz butter (1/2 a stick)

2 tsp tumeric

1 1/4 tsp mustard powder

fresh pepper

Dissolve the salt into the 7 cups water.  Add all the vegetables (cauliflower, onion, cucumber, capers).  Put a plate onto the vegetables to make sure they stayed submerged in the brine. Cover and keep in the fridge for 24 hours.

The next day: remove the brine and vegetables from the fridge, drain and rinse the vegetables well. Place the rinsed vegetables into a pan, cover with cold water. Bring to the boil then reduce the heat to a gentle simmer. Cook for 10 minutes.

Place the two vinegars, pickling spice and sugar into a large stainless steel pan. Bring to the boil, reduce the heat and cook for 15 minutes. Leave to cool.

In another pan, melt the butter, add the flour and stir thoroughly. Cook gently, over a low heat, for 2 minutes taking care not to burn the flour. Strain the spiced vinegar and slowly add to the butter and flour, it will thicken immediately,  add the turmeric, mustard powder and black pepper stir well. You should now have a brightly colored, thick sauce.

Pour the thick sauce over the drained vegetables and stir well making sure all the vegetables are coated in the sauce. Pour into sterilized jars and seal. Keep for at least one week before opening, once opened the jars must be kept in the refrigerator, unopened the jars will keep for at least six months in a dark, cool place.


fig, sour cream and yogurt popsicles

I first saw this recipe here… but have been waiting to find figs that had a nice red interior before making them.  Totally worth the wait… these are spectacular, when I first made them I didn’t quite have enough sour cream so supplemented the required amount with yogurt, now I’m not sure I would make it any different.

Fig Popsicles

1 1/2 c milk

1/2 c sugar

1 vanilla bean

1 1/2 c sour cream (or 1/2 c sour cream + 1 cup yogurt)

5 figs thickly sliced

Add the milk and sugar to a small saucepan and gently heat until sugar is dissolved. Scrape in the vanilla beans seeds, sour cream (+yogurt) and whisk until smooth.  Remove and cool in fridge for about an hour.

Pour about 2 inches into bottom of popsicle mold and freeze until almost set, about an hour. Insert sticks and sliced figs evenly into molds, fill with remaining mixture.  Freeze until set. ENJOY!



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