Homebook

I've put together so many pages of stuff I love, that it's hard to fathom getting it all posted to share - but I'm starting here, and using my Pinterest page to get the word out as well! So, follow me on Pinterest (laughingredhead) and on Twitter @LaughingRedhead, to keep up with all the visual inspiration and cartoons I'll be posting. I LOVE decor and interior design, as well, and I'll be posting from my Homebook (as I call it) as well as my art journal pages . . . lots and lots of things. I'm very visually oriented, and love to put things together. So, here goes!

Mini-Journaling

These are from the mini-journal I keep with me at all times - I do backgrounds randomly, in addition to whole pieces, so that I'm at the ready with just a pen . . . I keep black and white pens with me all the time. Nerd alert! Get over it, I love this time of year! New pens everywhere in the stores! Here are a few spreads I just finished. These are in my Moleskine mini-journal - the ones with fewer page counts are the ones which have thicker pages :-)

Random Silly Thoughts . . .

Another way of art journaling. I like to do backgrounds and have them at the ready - sometimes I do collages, sometimes collages with paint, sometimes just very basic backgrounds. That way, I can travel with my art journal and just carry a few pens with me to complete a page, if I wanna go sit somewhere and satisfy that jones I'm havin' for a grande-sugar-free-hazelnut-soy-latté. I'm also fine with just throwing down a silly thought on a background - this rose background triggered this silly thought. I didn't edit my silly thought - I just threw it down. Art journaling can be way fun - and there's a freedom you get in the process . . . especially when you don't try and judge everything you are putting down on paper!

Po' (but awesome!) Paella

Po Paella

We made paella on a budget the other night, and it was awesomeness! Two considerations for us were cost, and the fact that we had two vegetarians, and we didn't want them to have too much trouble picking out the meat and seafood, so we stuck to big chunks of chorizo, which they could easily spot. Also, we are fortunate in that LaTienda, a Spanish food importer, is based right here in Toano, of all places! So we can shop there. YOU are fortunate, in that they have a kick-ass website where you can order all foods Spanish: http://www.LaTienda.com.

I, BTW, cannot even THINK the word "paella" without thinking of the Fawlty Towers episode where Manuel makes (or talks a lot about making) his famous paella . . .

Here's the recipe - we were budgeting, and we have some great local fresh produce. My friend Alisa bought the veggies from a local farmer's market, and we went to LaTienda for the Spanish foods. I always keep smoked paprikas on hand - they add so much flavor! Anyway, here's the recipe we improv'd:

1/4 c. olive oil

4 cloves garlic, minced

salt (we had some French salt, but you can use kosher or sea salt)

fresh ground black pepper

2 teaspoons paprika - we used Spanish smoked paprika (the "bittersweet" style, from LaTienda)

1 large white onion, diced

1 zucchini, diced

1 yellow summer squash, diced

1 large (we used a ginormous one) bell pepper, diced

1 (14.5 oz.) can diced tomatoes

8 oz. Spanish style chorizo links (we got ours at LaTienda) - some recipes call for 1 pound, we went quality over quantity!!

4.5 cups chicken broth

2 cups short-grain rice (we used Bomba Spanish rice - it is awesome! you can sub Arborio)

pinch of saffron threads (don't hate us, but we skipped this, to save dinero)

DIRECTIONS:

Heat a paella pan or very large shallow skillet  - a big cast-iron skillet is awesome, but I used my flat-bottomed cast-iron wok my cousin Shelia gave me a few years ago (thank you Shelia, I love my wok!!)

Pour in the olive oil, and heat to medium. Add the paprika, and stir it into the oil. Add the onions and the bell pepper, and sauté  until softened. Stir in the diced tomatoes, chicken broth, and chorizo. Cook that about 5 minutes, and add the veggies. Bring the liquid to a boil, and then stir in the rice. Cook without stirring for about 20 minutes.

I noticed that I did add a little more olive oil as I was cooking - use the salt and pepper to taste; I tend to throw in pinches while I'm cooking - you know your own taste :-)

We bought picos (little Spanish tapas breadsticks), cheese, and anchovy-stuffed olives to use as apps and to eat along with the paella, and had a great fresh salad Alisa made - with a great vinaigrette she made. We thought another touch which would be great would be do mince the anchovy-stuffed-olives and add to the vinaigrette!

OH!!  and the SANGRIA:

2 cups simple syrup (sugar water  - dissolve sugar in warm water) - this part is to your own taste, k? I didn't put much sugar in the syrup, so you have to gauge this to your own liking

1 24 oz (750 ml) bottle red wine (I used 3-buck-Chuck)

1/2 c. orange juice

10 oz. Tonic water

thinly sliced oranges, lemons, apples, or whatever you have on hand

Mix, pour over ice, enjoy - I DID punch this one up with about 3/4 c. of Trapiche Malbec (Argentina) - and that made it JUST RIGHT :-)

What Do Women Want?!

   

 

 

 

 

 

 

 

 

 

 

 

Today I'm a wine-tastin', paella-eatin' redhead. Yay-iss.

What do women want? Some of us know . . . and some of us don't.

Today I wanted PAELLA and WINE - La Tienda brought in chefs from Jaleo who made the most humongous batch of paella I've ever seen in my life (pix to come)! It was delish! La Tienda is an amazing Spanish food import biz, based right here in my little town - check them out online! mmmmmmmmm

The wine-tasting part woulda been more fun, if SOME people understood the concept that, as George Costanza said, "We live in a society!!" Some people apparently think wine-tasting means get-all-you-can-and-camp-out-at-the-wine-table -and-hog-it-so-no-one-else-can-have-any . . . but I digress. The wine was good, the paella was awesomeness.

WDWW? Paella and wine is always a good start . . .

peace, y'all,