It's my birthday and I'll … swim if I want to!

Hooked on you! (New flat card available in the shop here.) That's right, readers. I'm hooked on you. But… today's my birthday! I thought maybe I would work on a life list today, or maybe finally bake a "real" cake, or do some serious drawing… but no, alas. The lake calls and I'm listening. So I'm off to enjoy some sunshine and cool waters. Maybe I'll contemplate a life list and think about cakes to bake … but then again, maybe I won't!!! Have a fantastic weekend and if you're in the area, come on down and visit at the Maker Faire at the Henry Ford Museum in Dearborn.

2010 North Fork Foodie Tour

Well, thankfully the corn design got nixed for this poster, so here is the 2010 North Fork Foodie Tour poster I designed. Much more fun and appropriate, I think! The tour is in September and if you can find a way to be in this area for it, I highly recommend it. Great food, gorgeous scenery… oysters, lavender, goat cheese, amazing chefs, farm tours … what more could you ask for?! More info at here.

The easiest new potatoes

This is so basic that it's more of an idea than a true recipe. With my busy summer craft show schedule I haven't had time to try — or post about — many new recipes and I feel like I owe you — and me for that matter. I made these potatoes with a roast chicken last night because again, they're just so easy. As soon as I tasted them, I knew that I wanted to tell you about it. It's such a tasty yet different take on potatoes. So, here goes…

Puree some pitted black olives and toss your roasted potatoes in the puree. Yes, that's it. Food & Wine calls them Dirty Potatoes — cute, right? The recipe is part of an article about a dreamy picnic meal at sea with a celebrated chef in Istanbul. All of the dishes sound terrific, but for now, here's the potatoes:

Dirty Potatoes
2 pounds small new potatoes, about 1 1/2 inches in diameter, large ones halved
2 Tb extra-virgin olive oil
1/3 cup pitted kalamata olives

Preheat oven to 400°. Spread the potatoes on a large rimmed baking sheet, drizzle with the oil and toss to coat. Bake for about 45 minutes, until crisp and tender.

Meanwhile, in a mini food processor, puree the olives. Scrape the puree over the potatoes and toss well; transfer to a bowl and serve hot or at room temperature.

Vintage matchbooks

Inspired by this fabulous project by illustrator extraordinaire, Lisa Congdon, my vintage matchbook collection for your Monday pleasure.