10-Minute Hawaij Spice Granola

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Ten minute stove-top granola is a live-saver to the girl who often forgets that she put a recipe into a hot oven. And while this kind of quick granola recipe can easily be found in any of the four corners of the wind, I'm not sure I've yet seen a version that incorporates hawaij: the floral, cardamom-centrico Yemeni spice mix that will change your idea of what a spice can be. Ever since making up a jar of hawaij spice a la Molly Yeh for use in hawaij hot chocolate, I've found uses for the stuff. From roasted cauliflower to apple crisp to this granola, I've found myself adding hawaij to anything and everything. It was only natural that it would one day wriggle its way into my breakfast plans. This granola is hearty, free from refined sugars, and packed with extra protein from the pumpkin seeds and extra flavor from the shaved coconut and sesame seeds. What better way to start my morning than something stupidly easy? I blent some frozen strawberries into plain, whole milk yogurt for a sweet/tart base and added the granola on top. A whole lot more granola than made it into the photo. Because I believe you can never have enough good, chunky, sticks-together-through-it-all granola. Can I get an amen?

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10-Minute Hawaij Spice Granola
makes about two cups
2 cups rolled oats
1/2 cup raw pumpkin seeds
1 Tbs. black or white sesame seeds
1/2 teaspoon hawaij spice
1/4 teaspoon sea salt
1/2 teaspoon vanilla
3 Tbs. coconut oil
3 Tbs. honey

  1. In a large, dry skillet over medium high, mix oats, pumpkin seeds, and sesame seeds until golden brown and fragrant, about four minutes.
  2. Add oil, honey, hawaij spice, vanilla, and salt and stir constantly for another minute or two. Remove from the heat and allow to cool completely on a sheet of parchment paper before cracking apart. When cooled, store in an airtight container.

Happy breakfasting, friends! I know it's easy to either skip breakfast or to go for something ridiculously non-nourishing (looking at you, yesterday's ice cream cone) but your day will definitely be all the better for having taken five minutes for a proper breakfast. Cross my heart.


Lipstick And Gelato: New Design + Giveaway


Hellllllo! If you're viewing L&G on a desktop/laptop right now you're likely staring at your screen wondering what the heck happened to Lipstick & Gelato. If you're viewing it on mobile, not terribly much will have changed so cheers to you. After months of brain-storming, testing, and lots of difficult work on Carmel's part, L&G has a new, professional face! And while we're still working through some final nav-bar kinks, I'm so in love with the new look. I hope you'll find it fresh, aesthetically pleasing, and easy to navigate. Carmel already works two jobs (in addition to keeping up her excellent lifestyle blog) and was still willing to wedge in a total redesign for Lipstick & Gelato. I'm so grateful for her tenacity.

While Lipstick & Gelato isn't having some big birthday or anything, this blog has undergone a massive, slow, and definite transition in the last several months that I think is worth celebrating. A huge thank you to those who have stayed on while L&G morphed from a style/food/travel/personal blog to an artistically-inclined food blog - you're the real MVPs. I'm greatly excited for this new phase in this blog's life and I'm so grateful for the community we've built here. Y'all are really the best. And I don't mean that in a "I look upon the mass and smile" way. I mean that in a, "There aren't terribly many of us so I actually do count each of you as part of my online community" way. I love the small-world feel we've established here and no matter how L&G grows, as it will, I plan to keep that. Your comments, your suggestions, and your bothering-to-care-what-I'm-cooking (or illustrating) always spur me on. After all, what is food for but to share? And what is sharing for but to nourish hearts as well as bodies?

This kind of day calls for cupcakes. Yummy, plummy, delicious cupcakes. Or muffins. Something sparkly and party-related. Muffins aren't really party-ready, but hey. To help the party-spirit (because I'm clearly such a party-animal), I decided to do a giveaway of the cookbook I've spent the last three or four months talking about. Enter the Rafflecopter below and next weekend I'll choose one of you awesome readers to win a beautiful hardcover copy of Molly On The Range! I would be a little embarrassed of how much I talk about this cookbook if I didn't legitimately love it as much as I do. The recipes speak for themselves and now you have a chance to see what I've been babbling about.



Best of luck to you, and happy L&G Makeover Day!


What To Do When You Hate Working Out

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I'm going to confess something: I've only seen a handful of Gilmore Girls episodes. I know, I know. But  I've heard a good many of them because one family member or another will be finishing off an episode while I'm pottering around putting on makeup or adding the finishing touches to a little watercolor sketch before work. It seems like every time I start listening, either Lorelai or Rory or Sookie is crying and I swear there's never been a show that is more tear-charged than Gilmore Girls seems to be. But I get it. I mean, I become that weepy woman anytime it comes time to actually purposely exercise. Okay, maybe I don't cry real tears. But I very very strongly dislike the act of purposely getting all sweaty and out of breath. My challah-bread figure is testament to this fact.

Some people can trick themselves into liking exercise because of the buzz that comes after it. I like that buzz too. It's a deranged, triumphant, primal little buzz like when you finally shift your weight off the foot you've been sitting on and all the blood comes rushing back in. It's painful but you're sort of cheering for the temporarily blocked veins that have now broken free. That doesn't mean you voluntarily let your foot go to sleep so you can have the awful pleasure of buzzing it awake again. But that is, apparently, how some people view work-outs. I don't. I begrudgingly admit the post-work-out high exists. It isn't, however, compelling enough to be the sole cause of getting un-athletic Me to work out. I don't identify with those other people either - the ones who work out for the pleasure of seeing their body grow more and more gorgeous and toned. Of course I'd like to look a little less like an over-risen pan of rolls and a little more like, I don't know, a churro? Something long and lean and glimmering. But when it comes down to it, rolls feel like home. And I've made peace with that fact. So no, the exertion high and the goddess-like figure aren't the driving force behind my campaign to purposely get exercise. I guess I'm sort of in the parenting stage with my body. Like a mother who makes her kid eat green beans because she knows they're good for him, I'm trying to parent my body into being okay with the idea of a daily workout of some variety. Why? Because it's good for me. I keep holding out this wild hope that one day my body will come to like exercise the same way I've come to like certain foods I once viewed with suspicion. So far we haven't made much headway in liking it, but I've done it and that's half the battle. So for the rest of my human family who loves food more than they love getting fit, here are some ways I've found to trick yourself into having fun while doing the right thing for your body:

1.) Park faraway - I'm a huge fan of the European method of getting in your steps while doing something you like (i.e. heading to the bakery for a croissant). Biking instead of walking, walking instead of driving. That kind of thing. If you're going to a coffee shop, for instance, why not park a little distance away - maybe at the far end of the down-town - and walk the distance? This is an easy way to get in a couple miles and since the activity is attached to something you actually want (coffee), I am always eager.

2.) Take a walk - Ever find yourself with a little free time between appointments, after getting off work, or while waiting to meet with a friend? Rather than browsing Instagram on your phone for the spare twenty minutes, why not hang out at a park, or find a new section of your city to explore by foot? Even if you're at home, I'm positive you could spare some time usually spent at your computer to get some sunshine. Invite a friend over and take a walk. You'll be talking just as fast as you usually would. The difference is that you'll be active instead of sedentary.

3.) Change it up - I think boredom is the thing that has killed more would-be exercisers than anything else. At least, boredom is probably the main reason I've always given up after a while, second only to the fact that I don't actually like working out. To keep advance of the Boredom Express, I find Youtube to be an invaluable resource in providing endless versions of "working out." Some of my favorites are beginner Zumba videos, Blogilates, and Tiffany Blair's workouts. I've found that if I constantly switch up how I'm working out, it staves off the deathly ennui of having to do the dang thing. Choose the short videos as well, and group several together to build a workout for a short attention span. I can push through if I know the video ends in three minutes. Sure, there's another video right after, but it's not the same as seeing "27 more minutes" on your Youtube video.

4.) Make it fun - I know people roll their eyes at play-list building, but there's nothing like a good list of all the songs you actually love, the songs that get you pumped up, the songs that just feel like you (looking at you, "Classic") to make rolling through your workout a little less horrible. Last week I grabbed my visiting sister-in-law to do a leg workout with me just so we could compare notes on how sore we were the next day - turns out we actually weren't that sore at all, but the fact that we spent the entire video talking about how sore we thought we'd be made it far more entertaining than usual.


I don't love exercising yet. I do love walking long distances to get a blueberry muffin. I do like walking miles through a museum. I do enjoy long talks with a pile of friends while tromping down a coast-line. Find what you enjoy doing and do it. Don't try to be a jogger if you hate jogging. Don't try to be a yoga master if your mind bunny-trails. Don't make strengthening your body a process you despise by choosing things that don't suit you. But I'm going to use my mom voice for a minute: get out there somehow, because it's good for you.

Healthy Banana Bread With Chocolate + Marzipan


I aspire to be like a banana. You know: the older I get, the sweeter I get, the more people want to come over and bake with me? I just love the fact that a banana's life is totally not over when they get old and spotty. You just take all that away and freeze them for smoothies or "nice cream" or you squish them and make the world's best banana bread. The spottiest bananas make the most delicious banana bread. That's the law. Also, I realize people are divided on this topic, but I'm 100% team Chilled Banana Bread. My aunt has a totally bad-sass recipe for the most sugar-filled, moist, perfect banana bread you could ever imagine. Sadly, it's hardly the sort of thing you can bake frequently. This past weekend I stepped into World Market and almost spent all my money in the imported foods aisle. What I came away with were a few packages of rose petals and dried hibiscus (for experimentation), some speculoos cookies (for eating), and a block of marzipan. I'd never used marzipan but after opening the block and pinching off a corner to see what the heck it tasted like anyway, I decided it was the perfect thing to throw into a batch of my new favorite banana bread. The little nuggets of sweet almond paste are the perfect compliment to the nutty flavor of the hearty loaf. Sweetened only with banana and a little maple syrup, this recipe makes a perfect breakfast. I love mine sliced thick and smeared with almond butter and perhaps some sliced strawberries. For this particular batch I decided to get a little fancy and threw in a some chopped dark chocolate from a bar which had been bobbling around my purse, plus a few bits of the self-same marzipan to finish off the party-in-a-loaf. It isn't ground-breaking or a terribly original combination but that's the fun of banana bread: it's always gonna taste like home, no matter how you spin it.








Banana Bread With Chocolate And Marzipan
makes one loaf

1/3 cup melted coconut oil
1/2 cup honey or maple syrup
2 eggs
1 cup ripe, mashed banana (about 2 large bananas)
1/4 cup almond milk (or milk of choice)
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon sea salt
1/2 teaspoon ground cinnamon
1 cup whole wheat flour
3/4 cups all purpose flour
1/2 cup chopped dark chocolate
1/2 cup chopped marzipan

  1. Heat oven to 325 degrees F and grease a 9x5" loaf pan.
  2. In a large bowl mix together oil, maple syrup, eggs, and banana. Add in dry ingredients and mix quickly and well. Toss in chocolate and marzipan and gently fold into batter.
  3. Pour batter into loaf pan and sprinkle with additional cinnamon if desired. Bake for 55-60 minutes or until a knife inserted in the center comes out clean.
  4. Cool for 10 minutes in the pan, then turn out onto wire rack and cool completely. Chill if desired, or eat immediately. 

Birch-Glazed Pork Tenderloin

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"Hey, they should make syrup out of birch tree sap."
This good idea semi-literally fell out of the sky. A large river birch at work got trimmed recently. With an uncommon string of warm days and nights dropping into the mid to low-thirties, the sap had begun to run. Whenever I was outside, I got hit with giant drops of river birch sap. The sap fell in large, glittering drops (like diamonds) from the fresh cuts. After the first several times of, "Did a bird just poop on me?" (once the answer was "yes.") I started wondering, "Hey...if that is sap...and maple sap can be turned into maple syrup...then is there such a thing as birch syrup?" My little numbskull of a brain decided it had heard of such a thing as birch syrup before. Didn't they serve it at one of the best brunch restaurants in my region of Virginia? A little further research unearthed two very interesting facts:

A) there is such a thing as birch syrup
B) the restaurant actually uses hickory syrup

After thanking my brain for such a lucky mistake and then feeling a little nervous at how often it makes this sort of mashup between facts and calls it truth, I continued my research, fascinated at this new kind of sugar-source.

Science Bit: the sugar in birch syrup is fructose rather than sucrose which makes it one of the lowest natural sweeteners on the glycemic index. Where does this expensive, rare kind of syrup come from and why isn't it more popular? The answer to the first question is, "birch forests." Most notably, those of Alaska. The answer to the second question is a little complicated. See, it only takes about forty maple trees to produce a finished gallon of maple syrup. Compare that with the approximately one hundred birch trees tapped to make a finished gallon of birch syrup and you'll understand why a little 3.5 ounce bottle of birch syrup costs just about as much as a bottle of the original frankincense brought by the Magi to the Christ Child. I'm just saying.

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Still, once I'd been introduced to the idea of birch syrup I had to order a bottle and see if it really did taste like spicy and dark like cola, as one source suggested. I cut off my right hand, sold it on the black market, got my funds, bought a bottle of birch syrup from Kahiltna Birchworks, then sat back to wait. The birch syrup shipped the following day. I imagined it traveling all the way across Canada and maybe getting stopped at the border and asked about a visa before finally ending up in my kitchen. When the package arrived I cracked open the bottle, prepared myself mentally, stuck my finger into the dark, goopy syrup and made friends with it. Turns out birch syrup tastes remarkably like molasses: mineral-flecked, rich, dark, cola-like, fruity almost. Strong and, unlike maple syrup, not a girly, pushover flavor. I spent the next few days kerbobbling around with ideas of how I wanted to use my precious store of birch-syrup and I finally came up with something that just screams springtime: a birch-glazed pork tenderloin roast which perfectly flaunts the saucy, strong-willed flavor of the birch syrup. A juicy pork tenderloin is seared on the stove-top, then brushed with spiced syrup and roasted in the oven to finish it off. To further celebrate spring in spite of the current freezing temperatures, I rounded out the meal with a few other nommies too! So if you're looking for an Easter meal that skips out on ham, eggs, and other common flavors and yet still shouts, "SPRING IS HERE," read on!

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 Birch-Glazed Pork Tenderloin 
serves 4-6

1/2 cup pure birch syrup, divided into 1/4 cup portions*
1/2 Tablespoon rice vinegar
1/8 teaspoon smoked paprika
1/8 teaspoon allspice
1 Tablespoon brown sugar
1/8 cup arrowroot or cornstarch
1 1/2 teaspoons sea salt
1 teaspoon ground black pepper
1 Tablespoon coconut oil
1.5 pounds all natural pork tenderloin
* if not using birch syrup, 1/4 cup maple syrup and 1/4 cup molasses may be substituted
  1. Heat oven to 375 degrees F. In a glass measuring cup mix together 1/4 cup birch syrup with vinegar, paprika and allspice. Set aside.
  2. Mix together brown sugar, salt, pepper, and arrowroot (or cornstarch). Pat the pork tenderloin dry and sprinkle with mixture, carefully knocking off excess so it doesn't get gummy in the oven!
  3. Heat coconut oil in a 12" skillet over medium heat. When shimmery, add tenderloin and brown on all sides for a total of 4-6 minutes.
  4. Transfer tenderloin to a lightly greased rack set inside a rimmed baking pan.
  5. Pour off excess grease or oil from the skillet, then pour the syrup mixture into the pan and simmer quickly, scraping up browned bits and incorporating. When slightly thickened, brush one half of this mixture over the tenderloin.
  6. Bake the tenderloin in the oven for 25 minutes, or until a thermometer inserted in the thickest part reads about 130 degrees F. Remove from oven and paint with remaining syrup mixture, adding the additional 1/4 cup birch syrup if needed to thin out the cooled, spiced syrup. Allow tenderloin to rest for ten minutes before serving!

- finish it out -
unsweetened iced tea
steamed green peas
garnish with wild chickweed

Food Trends, Defined


There are so many, many food trends happening right now. I feel like that girl who arrives at a party just after the playlist ends. Or that person who's new to a group and frantically trying to figure out who everyone is and possibly remember one or two names next week. Just when I finally grasp one it becomes "so last year" and is hardly available on menus anymore, or has become hard to find in grocery stores. Do you ever feel like you fumble through the annals of your cookbooks or favorite food blogs without the slightest idea what the foreign-sounding foods actually are? Or let's talk about menus for a minute. How are you supposed to know that you'd like to make a given recipe or order a certain dish if you're not sure what it actually is? Maybe it's an ingredient - a spice mix, a dairy product, a flavoring - maybe it's an actual dish you're unsure about. I'm here to highlight a couple of the things I keep coming across which, at some point in the last year have caused a Google search or a blind tasting; some with happier results than others! It probably doesn't seem super cool to admit you have no idea what something is when basically all the world is talking about it, but I'm a believer in getting real answers to avoid awkward moments. Like when I finally found out that #nsfw had nothing to do with fashion week.

tempeh - tempeh is tofu's healthier, glorified cousin. Why healthier? Because while tofu is made by curdling and coagulating heated soymilk, tempeh is made from cooked, fermented soy beans pressed into a mold. Fermented foods are super foods. And you can read all about it in this article by Alernative Daily. In the meantime, tempeh is much like its spongy cousin in terms of use!
alt. translation: what people order when a soy-hater is listening and might understand the words, "tofu" and burger"

za'atar - a Middle-Eastern spice staple starring ground sumac mixed with sesame seeds, thyme, salt, and possibly a few other spices or herbs
alt. translation: "Where's your favorite spice market in Tel Aviv? Oh. You haven't been?"

labneh - full-fat yogurt, strained overnight to make it thicker and more tangy. 
alt. translation: I forgot to put away the yogurt last night so here's some improvised veggie dip.

hawaij - Yemenese spice blend with a hefty dose of ground cardamom, black pepper, cumin, and cloves often used on meats, vegetables, in stews, and even in rice or (if you're Molly Yeh) hot chocolate!
alt. translation: a classy blend starring a spice almost none of your friends will correctly identify the first taste

bahn mi - a kind of Vietnamese sandwich, traditionally of some variation of pork adorned with fresh cucumber, pickled carrots, cilantro, and shredded radish, often served on a baguette or flat bread-style wrap with spicy mayonnaise.
alt. translation: What they tell you they're serving when making a real dinner was just too much work.

soba - a thick, chewy Asian noodle made of buckwheat flour. See also, udon.
alt. translation: "My noodle-vocabulary is cooler than your noodle vocabulary, so I won't just call these noodles. What a waste of my knowledge."

confit - a French method of preparing meat (most often goose or duck legs) which cooks the meat by submerging it in oil or fat and frying it over low heat, then storing meat in the fat to cure. Originally a method to preserve meats, now to create a velvety, melt-in-the-mouth texture to meats. The full process is described extensively at Serious Eats.
alt. translation: a method for creating fat-inception

kimchi - a Korean condiment made of vermented vegetables and spices, most notably napa cabbage, radishes, scallions, or ginger.
alt. translation: Sauerkraut fights in the Pacific theatre

sushimi - not to be confused with sushi, sushimi is plain and simplly very fresh (raw) fish sliced thinly and served without adornment.
alt. translation: perfect breakfast for your resident Gollum

What food trends have you stumped? Do you have any embarrassing, "I didn't know what this was and made a gaff" stories? I want to hear all of them, so let's chat about it. You might spare me further embarrassment by educating me now in this very safe space where we can all admit, "Yeah, I didn't know that."

Three Cookbooks I Actually Use



It's been a funny thing: the better I get at cooking, the more time I spend in the kitchen, the more comfortable I am with the way ingredients interact with one another, the less I use cookbooks. I am familiar with the recipes I like to cook and feel confident enough in my abilities to discard the usual recipe in favor of a dozen variations on the theme. And if I'm not recreating a recipe, I might be trying a new one from one of my favorite bloggers. The internet and the availability of so many mind-blowing recipes has been a gift to home-cooks, definitely. I love the ease of searching a random idea on Pinterest and almost certainly being able to find a recipe online from which I can launch my own exploration of the idea. This sort of Pandora's recipe box (eyyyyyy) is such a boon to those adventurous cooks among us. And yet there is no better way to focus and appreciate what I'm doing than when I pull out one of my favorite cookbooks and flip through the beautiful pages.
I'm an unashamed cookbook junkie. I keep tabs on the interesting ones that are coming out. I've been known to visit Barnes & Nobles just to sit in the cafe area and read Ottolenghi's newest release. I frequent Anthropologie stores and haunt the sale section just to find the deeply discounted but beautiful cookbooks that show up on occasion. And through these processes, through purchasing books for my own collection or being given them, I've compiled a short list of the cookbooks I actually use. The ones I frequently pull out for a particular set of recipes that I actually make. The triple-threat of cookbooks that have legitimately built my repertoire. And now I get to share them with you and hear from you what cookbooks hold this position in your life!


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Molly on the Range by Molly Yeh - I realize I've talked about Molly's cookbook before. I promise I'm not a crazy fan-girl! It's just that this book is equal parts amusing read, beautiful photos, and creative but practical recipes. A lot of cookbooks-by-bloggers are gorgeous...and impractical unless you've always got jars of kimchi and crates of rose apples and just about half a dozen vanilla beans to throw into a casual day-off batch of waffles. Molly doesn't play those games. Her recipes are thoughtful, delightful, and 100% achievable with the items you probably currently have in your pantry. I appreciate her ability to mix it up, though. Like having you take all the ends of your spice jars from the back of your cabinet and tossing them into a jar to make hawaij for your hot chocolate. But probably my favorite and most-used of these recipes so far is her recipe for Cauliflower Shawarma tacos. Roasted cauliflower tossed with garam masala, spooned into a soft tortilla and drizzled with a creamy tahini sauce? To. die. for. I've made this probably six or seven times since first trying it back in January...and with my schedule I don't cook dinners that often.


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Top With Cinnamon by Izy Hossack - This is one of those Anthropologie finds that is heaven-sent. I'm a huge fan of Izy's approach to food: make it healthy. Make it delicious. Make it practical and nourishing and packed with natural sugars and whole grains and proteins...then dive in for a decadent piece of chocolate cake. We've used this cookbook heartily and still do...from her pretzel cinnamon rolls to prawn & corn soup, from her 10-minute almond granola to her obnoxiously captivating Swedish chocolate cake...I don't know what I would do without Izy's cookbook on my days off. You want whole-foods-focused yum? Look no further than Top With Cinnamon.



The Ultimate Southern Living Cookbook - Oxmoor House - Okay, this is one of those cookbooks I rolled my eyes at when first given it. I mean, really? I assumed it would be full of dumb recipes clipped from magazines and I planned to thrift it ASAP. But when I forgot to thrift the darn thing and then began to actually use it...my eyes were opened to the fact that it's a very good all-bases-covered cookbook in its own right. Now I'd never dream of giving this granny-book away because it contains my beloved recipes for comfort foods like rosemary foccacia, whipping cream biscuits, and a (super yum) basic cheesecake that I've made over and over and over again. This cookbook is absolutely un-glamorous, probably out of print, and sits in a place of honor in my family's kitchen pantry.

So there is my triple threat of cookbooks! Which books do you adore and use frequently? Or are you a complete internet convert? I'd love to hear your thoughts so drop a comment and help me find new cookbooks to browse on my next trip to Barnes & Noble! ;)

When You Work In A Stew-Pot


It's the beginning of March, the third month in 2017 (just in case you don't know what a calendar is and/or haven't been following along in life). Also, does anybody else have trouble spelling calendar correctly on the first try? I'm typically an excellent speller but "calendar" and "medieval" get me every. single. time. Anyway, I'm sitting here waiting for my French press coffee to finish brewing. We lost the tamping piece + lid which means I now brew my French press in what amounts to a glorified glass pitcher, then strain it out into a little powdered sugar sieve. It works. I'm also waiting for a batch of cinnamon rolls to cool off just enough to where I can frost one without it sliding into pieces. I want it a little slide-y but also able to stand on its own two legs if you know what I mean. Gene Stratton Porter's The Keeper of the Bees is at my elbow and I've got a leisurely day of coffee shop, art museum, and some shopping errands planned.And yes, all this before 9 AM on a Saturday because guess what? I couldn't sleep past 6:30, as usual. Something to do with my window being open and the temperature dropping below freezing. I'm conveniently fleeing our farm while my dad and brother butcher our second pig. I don't mind the fact that it's being butchered, but there's a constant in and out of the house with hocks of warm, fresh meat and you don't want to be in the way for that. And since the main portion of my rare moments at home are spent somehow in the kitchen, I would definitely be in the way.
If you follow me on Instagram you'll have been noticing the occasional sketch pop up. If you're especially attentive you'll have noticed that the sketch has been categorized as belonging to the #ArtStew52 challenge. This is basically a now-official, yet very casual group of free-lance and non-professional artists who have bonded together in a group called The Stew for a 52-week art challenge. The head of The Stew (Rhea Amyett: @hatchinghartist) prompts us each week with a different theme, we create a piece of art based off that prompt, then post our work with the official hashtag. It's simple. It's supportive, it's inspiring, and it's the kind of community that makes my heart happiest. So here are a few of the things I've been creating since the start of 2017!






One of the Stewards and my new kindred spirit from afar @lipstickandgelato drew me!! Repost: "While flibbing around tonight I decided to sketch up our intrepid leader, Rhea! Thank you to the woman who started the Stew for getting us all together and continuing to lead us as we grow like profligate guppies into quite the legion!" πŸ˜‚πŸ˜‚πŸ˜‚ Profligate guppies! That is exactly what we are. I'm so impressed, she nailed the look I think and only going off a few pics of me on here! All of you Stewards have made it so easy to organize and keep the prompts coming because of your own enthusiasm. And really it's less about the prompts and more about us having quite the guppy legion that will always have the same art pond bond! If you want to join in with us our main hubs are a fb group called Art Stew and then there's the Instagram hashtag #artstew52 and #artstewprompts !
A post shared by Rhea Amyett (@hatchingartist) on

food vlog time: boring toast or terrible tea

Vlog time! Been a while since I've done a video post so I thought I'd give a food-related vlog a whirl. Today we're discussing creative ways to brush up commonplace foods (like toast, sweet potatoes, smoothies) as well as the one thing you absolutely must not do when making green tea! Watch on, and come chat fun breakfasts and horrible cups of tea in the comments!