Saturday, June 28, 2008
Environmental Studies and resources
On my last visit to Oberlin a few weeks ago, I discovered the environmental studies building on Elm Street at Oberlin College. On the same trip at the local bookstore I saw books by David Orr who teaches environmental studies. The students of Oberlin have the opportunity to work with local farmers and they eat what is locally grown. Sustainablity is the word.
Friday, June 20, 2008
Thursday, June 12, 2008
Architectural Salvage
Architectural Salvage
Although this has been a trend for years it is now called upcycling.
If you want a piece of Cleveland, and I do mean that in the real sense of the word go to apieceofcleveland.com . They provide lumber taken from old sites to the public; why cut down trees if you don't have to?
Although this has been a trend for years it is now called upcycling.
If you want a piece of Cleveland, and I do mean that in the real sense of the word go to apieceofcleveland.com . They provide lumber taken from old sites to the public; why cut down trees if you don't have to?
Monday, June 9, 2008
Pine Nut-White Bean Dip
I found this recipe in the June 2008 Issue of Better Homes and Gardens magazine.
1/4 cup soft bread crumbs
2 Tbsp. fat-free milk
1 15-oz. can cannellini or Great Northern beans, rinsed and drained
1/4 cup fat-free or light sour cream (light is better)
3 Tbsp. pine nuts, toasted
2 tsp. lemon juice
1/4 tsp. salt-free garlic and herb seasoning blend
1/8 tsp. cayenne pepper
2 tsp snipped fresh or oregano or basil
Pine Nuts toasted, (optional)
Assorted vegetable dippers
Fresh oregano leaves (optional)
1. In small bowl combine crumbs and milk; cover. Let stand 5 minutes.
2. Meanwhile, in a blender of food processor combine beans, sour cream, pine nuts, lemon juice, seasoning and pepper. Cover and blend or process until smooth. Add crumb mixture. Cover and blend or process until smooth. Stir in herbs. Cover; refrigerate 2 to 24 hours. To serve, sprinkle dip with pine nuts and oregano. Serve with vegetable dippers.
1/4 cup soft bread crumbs
2 Tbsp. fat-free milk
1 15-oz. can cannellini or Great Northern beans, rinsed and drained
1/4 cup fat-free or light sour cream (light is better)
3 Tbsp. pine nuts, toasted
2 tsp. lemon juice
1/4 tsp. salt-free garlic and herb seasoning blend
1/8 tsp. cayenne pepper
2 tsp snipped fresh or oregano or basil
Pine Nuts toasted, (optional)
Assorted vegetable dippers
Fresh oregano leaves (optional)
1. In small bowl combine crumbs and milk; cover. Let stand 5 minutes.
2. Meanwhile, in a blender of food processor combine beans, sour cream, pine nuts, lemon juice, seasoning and pepper. Cover and blend or process until smooth. Add crumb mixture. Cover and blend or process until smooth. Stir in herbs. Cover; refrigerate 2 to 24 hours. To serve, sprinkle dip with pine nuts and oregano. Serve with vegetable dippers.
Tuesday, May 13, 2008
RubyTwilight
I friend of mine makes jewelry and has her line on etsy. To view her beautiful pieces, please go to http://rubytwilight.etsy.com . She has a sophisticated sense of style at affordable prices, who can pass this up!
Wednesday, April 16, 2008
Fashion Week
I used to think Ohio was flyover country like many people from the coasts. I think Northeast Ohio has much to offer people interested in designing clothes for a living. There have been many successful fashion startups. NEO has first rate resources and capital. Kent State has a well known fashion program. JStyle Magazine is also a terrific resource.
Fashion week is fun so check out the link.
Fashion week is fun so check out the link.
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