My Fair Lady

Asheville’s French Broad Chocolate Lounge (a favorite destination of mine) asked its Facebook followers to comment on their post for a chance to procure some of their delectable chocolate. Locals were to write about what chocolate means to them (see my older “Chocolate is Important” post) and out-of-towners were asked to describe their city, what makes it unique.

FBCL’s eclectic truffles. Photo courtesy FBCL, Facebook.

I may have left a bit of a long reply, but it really got me thinking about why Atlanta is special. It’s easy to complain about the traffic, the sprawl, the rough neighborhoods (I could go on), but to focus on the great in the context of French Broad Chocolate Lounge’s philosophy was a refreshing turn of cheek for me. My response:

Atlanta native, here; just a few short miles from my beloved FBCL (your chocolate makes me swoon). Atlanta is a city that is coming into her own. We have embraced the farm to table movement, supporting wonderful local producers of meats, cheeses, produce and yes, chocolate! We have followed Asheville’s example and supported local craft breweries into success beyond our fair city, and our cocktail slingers are among the best in the country, redefining custom tinctures and elevating the adult beverage. We’ve been placed firmly on the map of foodie destinations. And I’ve watched it all happen right before my eyes!

What do you love about your city?

Published in: on May 22, 2012 at 1:11 PM  Leave a Comment  

Random Goodness

My latest project, a wedding gift. Black thread on white pillow. I’m digging this Q-Snap frame for larger pieces like this:

 

My craft room/studio/office in the morning light:

 

My hydrangeas that decided to bloom after four years of dormancy:

Published in: on May 17, 2012 at 9:13 PM  Leave a Comment  

I can finally show you!!!!!!!!!

First, let me tell you – cross stitching is way more laborious than embroidery, and much less like drawing as well.

I’ve been working on this cross stitch pattern for my cousin and his new bride for…like, six months. Good grief. They eloped in Nashville and got married by a man dressed as Elvis. What better gift than a kitschy TCB cross stitch? That’s the King’s personal motto: Taking Care of Business. With a lightning bolt. Heck yes.

The final, framed piece.

I printed the logo (which I ganked off the interwebs), cut it out, and used a tracing pencil to outline the pattern onto black cross stitch fabric. It was verrrry challenging, but so worth it.

Transferring with the stencil I made.

General shape has been colored in.

I figured out that if I held the hoop above a small light table I could see each hole in the grid of the black fabric. That was a life saver, and also when I really started trucking. Despite having to unstitch an entire letter T at one point, it really did go pretty smoothly, it just took for-e-ver.

Over a light table, the grid is very obvious.

Shiny gold thread for the letters!

Ta da! A black frame with offset white matts gussies it right up.

Published in: on May 8, 2012 at 10:45 PM  Comments (3)  

Brit’s Scotch Egg

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This is a Scotch Egg. It is delicious. It came from a warm and bright pub in St. Paul, MN. The fried cod sandwich was not so good. The bread wasn’t special, and between the fluffiness of that and the cheese, lettuce and tomato, it was hard to find any fish.

But the place was lively, the conversation energetic and intellectual, and the service was great.

Get the Scotch egg.

Published in: on May 2, 2012 at 3:34 AM  Leave a Comment  

Observations From a Hotel Room

1. It’s like 30 degrees in here. The fan is off. The thermostat is on 70. I can’t feel my fingers.

2. The bathroom is 30 years old. This includes the toilet seat.

3. The bathroom smells like cigarettes. Nothing else in the room does.

4. The bathroom sink is a horrible user experience.

5. Charging $5 for a bottle of tap water is tantamount to stealing $5.

6. An expensive hotel having the gall to charge $10 a day for wifi – in 2012 – makes me a crazy person.

7. My bedroom at home is much darker at 5:30 in the morning. This is something I appreciate more now.

8. Does anyone ever use the other bed in a hotel room? It’s a flat surface so I cover every inch with papers and clothing.

9. People that scream at each other in hotel hallways at 3:00 in the morning should not be allowed to leave their homes. Everyone can hear you. FYI.

10. No one should try to clean my hotel room at 8:00 in the morning. This is never going to happen.

What are your favorite things about staying in hotels?

Published in: on May 1, 2012 at 8:40 PM  Leave a Comment  

Twin Cities Holla

Hello from St. Paul, MN! I am visiting the twin cities for a museum conference. AAM, specifically (American Association of Museums). Along with a number of other things, my job is to create interactive experiences for museum exhibits. This is one of the most fun things about my job. It’s working with educational content to create engaging, meaningful audience experiences, and if the visitor can take part of it home with them, all the better.

The conference has several sessions that focus on issues unique to the museum industry. It’s really amazing to hear what all of the country’s museums are accomplishing both on their own and with partners. I’m learning yet another set of meanings for words like “design” and “develop” that contradict or skirt the meanings from other industries.

Admittedly my favorite session so far has been The Moth storytellers. It was after the keynote yesterday and Rudy Rush hosted as three storytellers spun their yarns. As one of my favorite podcasts, it was so amazing to see it live. These storytellers are truly gifted performers, and they lead the most interesting lives!

Last night my boss, Ken, and I went to a party at the Minnesota History Museum. The structure, modeled after a fort, was enormous and beautiful. It was flanked by the state capital and St. Paul’s cathedral, both of which are impressive silhouettes. The theme of the party was “Beer, Burlesque, and Babe” after several of the state’s original offerings. They gave away these precious, tiny glasses that you could fill with sample beer from several of the state’s local breweries. They also had “Underwear that’s fun to wear” displayed in most interesting ways, along with a burlesque show to cap off the evening. And finally, they had Paul Bunyan (this enormous man in plaid with a giant ax) walking around and taking pictures with people. Oh, and seasonal food on every level of the museum. It was a really fun party, everyone was in great spirits, and there was plenty to see and do. What an impressive museum.

One of the best parts of the night was talking to the team of graduate students who are prototyping a new exhibit on the Aris development platform. The experience utilizes mobile technology and trackable physical interactives to collect data and analyze how kids learn. It is embracing the principle that video games are onto something, and seeks to take advantage of that model and enhance it by getting kids engaged in the physical world around them (tangible objects and other people). So cool!

I asked if they were also developing the system’s UI by analyzing the collected data, and they haven’t quite gotten to that part yet. David, the director of the Aris program, phrased it nicely when he said they “haven’t reached the stage at which the experience becomes elegant.” Or something along those lines. The word elegant was used. It really sums up an intuitive UI and beautiful skin nicely. He asked if we ever had time to donate to the project. Hmmmm…..

Now on to another fun day of sessions and networking!

PS – the food has been pretty good so far! Newsroom is worth a stop. Brit’s pub apparently has long bowling on the roof. That is a must.

Published in: on May 1, 2012 at 10:15 AM  Leave a Comment  

Yellow?

Hello friends! Sorry I’ve been absent lately. Been a busy gal. I have, however, been posting photos to Instagram. Head on over there and find me under “chickerbp”.

Published in: on April 25, 2012 at 11:19 AM  Leave a Comment  

Peaches ‘n Cream

 

In addition to cooking fancy Pork ‘n Beans yesterday, J and I also made ice cream! He got an ice cream maker for his birthday and we finally got around to using it. I fell in love with Jeni’s pear sorbet in Nashville, and so jumped at the chance to purchase her recipe book.

The Basic Vanilla recipe called for the unusual addition of cream cheese. Her recipes also call for sugar as well as corn syrup. I couldn’t find any so we used honey instead.

 

The results definitely had the distinct tang of cream cheese, but I really liked it. It was almost like a cheesecake ice cream. There were tiny bits of cream cheese that didn’t melt completely and they were pleasant to come across occasionally.

We also pulled some of last year’s peaches out of the freezer and cooked them down, along with some brown sugar and honey, to create a syrup topping. The sliced peaches took on an attractively dense, chewy texture, and the sweetness complimented the ice cream in a delightful way.

This was a huge success. I wouldn’t use this recipe every time we made ice cream, but it’s got a gourmet quality to it that makes me feel very accomplished, especially with the peach syrup. Fancy!

 

Published in: on April 16, 2012 at 11:34 PM  Comments (3)  

Pork ‘n Beans

Do you ever have those Sundays where you wake up obscenely early and scrub the entire house, or cook giant, complicated meals all day? Well I did both of those yesterday. It felt good to burrow myself into tasks.

One of the things I cooked was a skillet full of pork loin chops in a tomato sauce. It was inspired by this amazing chorizo skillet that I had at Gjelina in LA:

Gjelina chorizo poached egg skillet.

In my version, I browned the two huge pork loin chops, then nestled them in a bath of Rotel, tomato sauce, and several spices from the cabinet (red pepper flakes, cayenne powder, turmeric, garlic, etc.).

Then I tucked these weird fried okra pods into the liquid for some added salt and flavor.

Weird fried okra things.

It was pretty good. Oh, and I cooked a giant pot of Great Northern Beans to go with it.

I think there are a couple of things I would do differently next time. Namely, not overcook the pork. Luckily the liquid helped a great deal. I would also involve some amazing cream sauce like in the Gjelina version…and an egg :)

Published in: on April 16, 2012 at 11:01 PM  Leave a Comment  

Little Resin Treasures

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Experimenting with silicone molds, jewelry findings, polymer clay, and resin.

Clockwise from left:
• “The Studio”…also known as the dining room table.
• Cloth-lined pendant with button, needle and thread, all sealed in resin. I’m disappointed at the streaking in the fabric from the E6000 glue. I think I should have sealed the fabric with Mod Podge.
• Cloth-lined pendant sealed in resin. This fabric darkened a little under the clear resin, but the gold print and domed effect of the resin help brighten it.
• Silicone mold made from a rock, filled with clear resin and a small bit of moss embedded into it. I’m hoping this rock thing is really original…in a good way!
• Silicone mold made from an almond. Half filled with teal resin, then a tiny metal key added and filled the rest of the way with clear resin.
• Another rock mold, this one stuffed full of leaves, moss, petals, and sticks, then filled with clear resin. In theory the back and sides will be a rough, clear texture from the stone while the front is crystal clear…a window into a tiny world.

Fingers crossed! I hope these all turn out like I envision. Either way, lots of things learned this go around. Mostly that it’s easier than you think to make the stuff, harder than you think to make it good.

Published in: on April 13, 2012 at 12:12 AM  Leave a Comment  
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