This little owl lady was an outtake from one of my recent logo projects and I just couldn't bare to let her go to waste. Stickers, anyone? 'Cuz you can never have too many owls?!? Available in the shop today. And — just for fun — check out this super-fun new site from crafty superstar Grace Dobush to find out what the new new is! Click away…
Tuesday, February 15, 2011
Monday, February 14, 2011
The post is very unromantic, very unsexy. It reeks of garlic and thrift. But here it is anyway, on Valentine's Day, because actually there is a heck of a lot of love in this little dish. From me, for it. It's tangy and potent and makes good use of an item that too often gets chucked into the compost bin, yes?! No more! Save the broccoli! Serve it to your sweetie! Savor it all yourself! Just make some!
Pickled Broccoli Stems
3 or 4 broccoli stems (from one bunch)
1/2 teaspoon salt, preferably kosher salt
1 medium size garlic clove, minced or pureed
1 tablespoon sherry vinegar or white wine vinegar
2 tablespoons extra virgin olive oil
Peel the broccoli stems and cut, either crosswise into 1/4 inch thick medallions, or lengthwise in 1/4 inch thick spears (I do a combo depending on the shape of the stalk — I find the medallions easier to manage.) Place in a jar, add the salt, cover tightly and shake the jar to toss the stems with the salt. Refrigerate for several hours or overnight.
Drain the water that has accumulated in the jar. Add the garlic, vinegar, and olive oil and toss together. Refrigerate for several hours or overnight. Serve with toothpicks.