Stamps, Purging + Best Trail Mix Ever

We finally mailed our invitations out. Being the artsy people that we are, we really liked the Abstract Expressionist stamps. I didn't realize until I brought them home how large they were. The Pollock and Motherwell stamps are about a whopping 2" x 3" stamp! I found it hilarious, and made sure to give some of our sillier friends both huge stamps on the front of their invite. It was also fun to pair up some of the stamps with our artist friends, since we have so many of them!



Every time the season changes, I feel the need to purge and donate many of the belongings that I no longer need or want. I like to take advantage of these moods, so I can finally rip my emotions away from a 15 year old tee-shirt with my name in plastic letters back.

My friend Kari used to say that she wanted to own a uniform of 7 outfits, and I thought she was nuts. Some days, that starts to make more sense. I definitely need a bit of a makeover in the clothing department, but that's for another day.

When I was going through clothes and belongings, I finally tackled a box full of projects and research from my Interior Design program in college. I trashed most of it, but it was fun to look at the old projects and sketches. I always loved the beginning of a project, where we could sketch and dream big. I'd sketch quickly and just let a roll of trash paper (or tracing paper) keep going and going so that the ideas would not stop. If it was 2am or time for a chocolate milkshake break after 2 days of not sleeping, we'd use my 11 foot long drawing as a faux wedding veil to tease one of our wedding obsessed pals.

Needless to say, this 11 foot drawing was one of the things I kept. And my final project boards with the original illustrations, I just can't trash those! Plus, it's fun to see how your work and style has evolved over the years.



On the flip side, it's funny to see how some things do not change. I'm looking at this latest recipe card I made, and my handwriting and line quality are about the same. I've gotten a little looser with my line work, but other than that, it's pretty close!

Moving on. Behold, the Best Trail Mix Ever. It's the Pumpkin Seed Dried Cherry Trail Mix by Claire Robinson. My Martha Stewart-like friend in the office gave me a taste of hers, and I asked for the recipe mid-bite. I finally made it on Tuesday, and I am in heaven. Just thinking about it makes me want more.



I followed the instructions, but had to go out and purchase Grade A Maple Syrup on hand (you shouldn't use Aunt Jemima, which I'll admit, I love on pancakes sometimes!), and added pomegranate to the mix.

It is so good. And the colors are lovely too, with a green for the pepitas and a maple brittle that makes everything stick together. It satisfies the sweet, salty and crunchy categories (which is my favorite, probably since I was a biter as a kid).



Why aren't you making this yet?! Go on, and git!!!

Enjoy your weekends, everyone. I'm looking forward to a weekend in D.C. to celebrate my cousin's graduation part deux for her Masters from George Washington University!

Coffee + Tea

I keep typing and deleting sentences that will explain my obsessive inclinations regarding the two following products, but I give up. You know me by now.



I ride my bike to work. I like to bring my coffee in the morning because I'm realizing that I will never be one of those people who gets up early enough to sit at my kitchen table eating breakfast while drinking said coffee and reading the paper (which we don't even get)... Who are these people, and why do I admire you so much? Speak up, now!

I love practicality, common sense and good design, and hate clutter and things that don't work. I've been looking for a few months for that one coffee mug that would not spill in my bike pannier, would keep the contents hot, and have all parts able to remove so that they wouldn't get moldy and gunky. I thought it did not exist. It does. It is called the Timolino Vacuum iBottle with Infuser. I searched online for specs on this mug but couldn't really find a suitable description. Thankfully, I visited Steap, where I was able to examine it in person, and purchase it on the spot. It's for coffee or tea. There is a removable strainer that is exellent for loose tea, if you prefer. Here's how it works.



When I get home, I like to have a little snack and a cup of organic coconut black tea with vanilla soy milk. In this instance, a travel receptacle does not fit the bill, and I was having a hard time with the tea infuser I did have. I went back to Steap and treated myself to the red mug. It's called the FORLIFE Curve Teacup.



I think I'm set for the next 10 years, and am so glad that I don't have to buy any more mugs! On to the next thing to research extensively...

Sugared Cranberries

Illustration Friday's topic this week is "trick or treat". This will be my non-submission participation for "treat".

When I first had sugared cranberries, it was when I was still living in Florida. I had them at a party and had "just one more" fifty-seven times. You can't purchase superfine sugar in the South, so re-creating these was a lost dream.

Years later, I moved to Philadelphia and finally made these little jems. Everyone loves them. Especially, Aimee, who this recipe is really for!



Remember, these are not bad for you. They contain anti-oxidants and prevent certain, er, infections. Review health benefits to cranberries here.

This recipe was from Cooking Light.

Ingredients
2 cups granulated sugar
2 cups water
2 cups fresh cranberries
3/4 cup superfine sugar

Yield
9 servings (1/3 cup per serving)

Directions
Combine granulated sugar and water in a small saucepan over low heat, stirring mixture until sugar dissolves. Bring to a simmer; remove from heat. (Do not boil or the cranberries may pop when added.) Stir in cranberries; pour mixture into a bowl. Cover and refrigerate 8 hours or overnight. Marissa's note: If they do pop, it's giggle inducing, and they'll still taste good. They probably won't stay as fresh though, so it's not recommended.

Drain cranberries in a colander over a bowl, reserving steeping liquid, if desired. Place superfine sugar in a shallow dish. Add the cranberries, rolling to coat with sugar. Spread sugared cranberries in a single layer on a baking sheet; let stand at room temperature 1 hour or until dry.

Note: The steeping liquid clings to the berries and helps the sugar adhere. Store in an airtight container in a cool place for up to a week.