tag:blogger.com,1999:blog-30102270067587892152024-03-20T00:34:24.947-07:00Laura Lyn DiSienagraphic designer • art director • lover of all things craftyLaura Lyn DiSienahttp://www.blogger.com/profile/07576280259828031782noreply@blogger.comBlogger17125tag:blogger.com,1999:blog-3010227006758789215.post-31569881280354363922011-11-06T08:27:00.000-08:002011-11-06T08:28:47.626-08:00Get Crafty 101: Envelope Liners<div dir="ltr" style="text-align: left;" trbidi="on">
Envelope liners are a great touch to add to any snail-mail project, whether it's invitations, holiday cards, or just a thinking-of-you-and-wanted-to-do-more-than-message-you-on-FB note, they are a simple way to really personalize your project. For my sister's baby shower, I added striped and polka-dot liners to the invitation envelopes and loved the impact. Here's how to do it:<br />
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Materials:<br />
Xacto knife<br />
cutting mat<br />
straight edge<br />
pencil<br />
double stick tape<br />
scissors or <a href="http://www.amazon.com/We-Memory-Keepers-Corner-Chomper/dp/B0024M5GH4/ref=sr_1_1?ie=UTF8&qid=1320593189&sr=8-1" target="_blank">corner-rounder</a><br />
text weight (24 lb) patterned paper<br />
envelopes<br />
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For a completely individual look, create your own pattern and print it on text weight paper.<br />
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First, I created a template for the liner, which will be positioned just inside the glue area and about a quarter inch within each side of the envelope. The template is made from an envelope that is the same size as the ones you will be lining.<br />
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Grab an envelope. If you need a guide, use a straight edge to draw a
line just below the glue area, and then from the end of the glue area,
about .25" inside the vertical side of the envelope, straight down to
the bottom of the envelope, making sure it is parallel to the
vertical side. Then use the Xacto to cut on this line and the horizontal
crease of the bottom of the envelope, and you have your template. I
eyeballed it and went straight to cutting.<br />
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As you can see here, my envelope has a rounded point on the flap, so I used a corner rounder to make my template match.<br />
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Next, use your template to trim your patterned paper to the proper shape. Place the template on top of the patterned paper, making sure it is oriented in the way you would like it to sit inside of your envelope, and trim around it. I stacked several sheets together to save time. It may also help to put something weighted on the center of the template to prevent it from shifting as you cut around it.<br />
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Again, since my envelope had a rounded point on the flap, I used a .5"
corner rounder to match it. If you don't have one of these handy
contraptions, pencil in a guide and use a scissor.<br />
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Now to adhere the liner to the envelope. Place three small pieces of double sided tape (preferably not yucked up pieces like in this photo) at the point and both sides just inside the area the liner will cover.<br />
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Then slip the liner into the envelope, position it properly, and press it to the tape.<br />
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Hold the liner in place and gently fold the flap so that the liner creases along with it.<br />
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Lastly, stuff your envelope and admire your handiwork!<br />
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No one may ever comment on your lovely liners, but I feel that it's these details that add to the overall presentation of handmade projects, making them look finished and something people will admire.</div>Laura Lyn DiSienahttp://www.blogger.com/profile/07576280259828031782noreply@blogger.com0tag:blogger.com,1999:blog-3010227006758789215.post-67305787915515190262011-10-04T15:54:00.000-07:002011-10-08T08:00:25.331-07:00Mixing Bowl BrekkaAfter a 6 mile run in Prospect Park (yay!) a was in the mood for a BIG breakfast. I'm often in the mood for a BIG breakfast, so I picked up a BIG bowl from <a href="http://www.fishseddy.com/">Fishs Eddy</a>. Its actually a <a href="http://www.fishseddy.com/browse.cfm/4,1427.html">mixing bowl</a>, perfect for the yummy concoctions I like to throw together, where things tend to fly over the edges of smaller bowls. I've been missing oatmeal, which I found out I'm having a food sensitivity to recently, so I thought I would try rolled spelt flakes. They don't get all creamy and gooey like oats do, but I figured out a way to solve that problem . . . tahini! Sounds a little weird, but it turned out really rich and tasty, especially with all the other stuff mixed in. Here's the recipe:<br /><br />MIXING BOWL BREKKA<br />1 cup rolled spelt flakes<br />2 cups filtered water<br />3 tb (or more!) <a href="http://www.google.com/products/catalog?q=Artisana+Raw+Organic+Tahini&oe=utf-8&rls=org.mozilla:en-US:official&client=firefox-a&um=1&ie=UTF-8&tbm=shop&cid=7342897171042039773&sa=X&ei=e5eLToDXJaeLsgL77JjHBA&ved=0CHEQ8wIwAQ">raw organic tahini</a><br />2 tb flax seed meal<br />1 ts cinnamon<br />1 cup frozen organic strawberries, thawed in warm water<br />1/2 square of 100% cocoa bakers chocolate<br />splash of <a href="http://lauralyndisiena.blogspot.com/2011/09/homemade-rice-milk.html">homemade rice milk</a> (optional)<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4iJ6mIhTjQ66ak7DvSNTMjh9ZC-gn6qmPhUtE716sQgnPvxTSwyEp4wtFzDzhW56C7Bvntb9MwAU3_HzCEQX_buVN1jMuEcVlXfT9p-OHS2MYacEbQOubztX3lL9lARY2sckvWb5eTdo/s1600/cluster2.jpg"><img style="cursor:pointer; cursor:hand;width: 360px; height: 270px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4iJ6mIhTjQ66ak7DvSNTMjh9ZC-gn6qmPhUtE716sQgnPvxTSwyEp4wtFzDzhW56C7Bvntb9MwAU3_HzCEQX_buVN1jMuEcVlXfT9p-OHS2MYacEbQOubztX3lL9lARY2sckvWb5eTdo/s400/cluster2.jpg" alt="" id="BLOGGER_PHOTO_ID_5661120741709777554" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBxigwoqK5fOVHaSYpERGu3ZqgrQviw8Fq907BOsjRPIbHxPsHHMrCTiX1Oa8HB1Dam7gqQ5zvZfJ4IvmJJHxQ-E0QSW7v8myU7DcPHfo78SDRHHnsB15ApndRPa-l6dFB4tTNXwSyrcM/s1600/cup+of+spelt.jpg"><img style="cursor:pointer; cursor:hand;width: 360px; height: 270px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBxigwoqK5fOVHaSYpERGu3ZqgrQviw8Fq907BOsjRPIbHxPsHHMrCTiX1Oa8HB1Dam7gqQ5zvZfJ4IvmJJHxQ-E0QSW7v8myU7DcPHfo78SDRHHnsB15ApndRPa-l6dFB4tTNXwSyrcM/s400/cup+of+spelt.jpg" alt="" id="BLOGGER_PHOTO_ID_5661120727320087826" border="0" /></a><br /><br />The directions for the spelt flakes call for the spelt to be added to boiling water, but I have nicer, less watery results when I put the flakes and water in the pot and then bring to a boil and cook for 5 minutes or more.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji-FsInfdhPl3yca0MTKHxt8lHoraxYoZgI46GV-9GGgJHmW_IAYNulhKHn2W_NPovJFA_qNGgT072YMibV74RG3bF-NSGwg3Hg7lTBWELSJse3LGXhOgPE5PwFBb1TbHFhJk6xqq9ZEk/s1600/cooked+spelt.jpg"><img style="cursor:pointer; cursor:hand;width: 360px; height: 270px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji-FsInfdhPl3yca0MTKHxt8lHoraxYoZgI46GV-9GGgJHmW_IAYNulhKHn2W_NPovJFA_qNGgT072YMibV74RG3bF-NSGwg3Hg7lTBWELSJse3LGXhOgPE5PwFBb1TbHFhJk6xqq9ZEk/s400/cooked+spelt.jpg" alt="" id="BLOGGER_PHOTO_ID_5661118545767811058" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGkyqzQ9fppaSi5cY77tQRNz4D85Iw-yRfV_GUNzEFuyIfQ7-OgZoYslrs4laUpel67oJkqUMXiHtB31rU1EZyL_Ktagu3SDIMgA1_vM5LYikSNe0xdza_RYMZqtfNp4CHhKUqXPG94pY/s1600/strawberries.jpg"><img style="cursor:pointer; cursor:hand;width: 360px; height: 270px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGkyqzQ9fppaSi5cY77tQRNz4D85Iw-yRfV_GUNzEFuyIfQ7-OgZoYslrs4laUpel67oJkqUMXiHtB31rU1EZyL_Ktagu3SDIMgA1_vM5LYikSNe0xdza_RYMZqtfNp4CHhKUqXPG94pY/s400/strawberries.jpg" alt="" id="BLOGGER_PHOTO_ID_5661120729199951138" border="0" /></a><br /><br />While the spelt cooks, put the frozen strawberries in a cup of warm water so they defrost a bit. Or use fresh. I choose frozen since the organic is reasonably priced at Whole Foods and I can stock up for those times I can't get to the grocery store as often as I would like. Unlike rolled oats, there will be water left in the pot with the cooked spelt, so spoon the spelt out into a mixing bowl and toss the excess water. Then add tahini and stir it up to make it rich and creamy. While it is still warm, add the bakers chocolate and strawberries and stir some more.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNJWC_de0TY0MxHGm62nCJFlzScupUvWnTfrVZFsMvMD0Pq4Fh6urOmW6iWEKy7JWqOpxCyqgagsEPjJJXctuVZ64mjnTDCR1V22oFSqmaqqkUJcq5kWC99LO2GLyT516kPovpi98Os8I/s1600/mixing+a.jpg"><img style="cursor:pointer; cursor:hand;width: 360px; height: 270px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNJWC_de0TY0MxHGm62nCJFlzScupUvWnTfrVZFsMvMD0Pq4Fh6urOmW6iWEKy7JWqOpxCyqgagsEPjJJXctuVZ64mjnTDCR1V22oFSqmaqqkUJcq5kWC99LO2GLyT516kPovpi98Os8I/s400/mixing+a.jpg" alt="" id="BLOGGER_PHOTO_ID_5661118539110501698" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyX4KNm5niUJKSCPWgYmcgZ151UYEyCfYu_NGkbZfgm2kf7k-HM8Yb5-FaifPLX7E2Nxoi_uqv4XHudCf0Du2oLFUfW5hLzyHeD0RGnHej3nA-WGYynpY1yQLqtIZsM1DA60GKuBF1S-I/s1600/mixing+d.jpg"><img style="cursor:pointer; cursor:hand;width: 360px; height: 270px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyX4KNm5niUJKSCPWgYmcgZ151UYEyCfYu_NGkbZfgm2kf7k-HM8Yb5-FaifPLX7E2Nxoi_uqv4XHudCf0Du2oLFUfW5hLzyHeD0RGnHej3nA-WGYynpY1yQLqtIZsM1DA60GKuBF1S-I/s400/mixing+d.jpg" alt="" id="BLOGGER_PHOTO_ID_5661118536834305394" border="0" /></a><br /><br />Finish things off with some flax and cinnamon and a splash of rice milk.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhitrnrYNonQdAovNjqDYa2pN02VrDWIoynHJn9Wz_w_miL4hbekcNG4wc7vxzNVsM-dKeq7Bl1AoucS2xb56e1WkahWobTxDQiKJB6dNsnmhujOQyVwj7Mp6Isx45x0T0xY7udNPopY7w/s1600/mixing+c.jpg"><img style="cursor:pointer; cursor:hand;width: 360px; height: 270px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhitrnrYNonQdAovNjqDYa2pN02VrDWIoynHJn9Wz_w_miL4hbekcNG4wc7vxzNVsM-dKeq7Bl1AoucS2xb56e1WkahWobTxDQiKJB6dNsnmhujOQyVwj7Mp6Isx45x0T0xY7udNPopY7w/s400/mixing+c.jpg" alt="" id="BLOGGER_PHOTO_ID_5661118538222274082" border="0" /></a><br /><br />The rice milk wasn't necessary at all, but I had just made a batch using almond extract since I ran out of vanilla and it was so delicious I wanted to put it in everything! Grab a big ol' spoon and eat up!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUYJmt3E3X1FZblhKEuo6Hrr4qzEP_7UEDm0BMY_ddWB6T6-t63uy4uvmhYLxwqGn3nplpPVgxFTogj2XP76w5njpbANM_lOGwaKSEB3xpittJSpP5t-2WKJuXxhUI_FE5lcsUTDFgJXw/s1600/done+b.jpg"><img style="cursor:pointer; cursor:hand;width: 360px; height: 270px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUYJmt3E3X1FZblhKEuo6Hrr4qzEP_7UEDm0BMY_ddWB6T6-t63uy4uvmhYLxwqGn3nplpPVgxFTogj2XP76w5njpbANM_lOGwaKSEB3xpittJSpP5t-2WKJuXxhUI_FE5lcsUTDFgJXw/s400/done+b.jpg" alt="" id="BLOGGER_PHOTO_ID_5661118534552511602" border="0" /></a><br /><br />Read about some of the health benefits of tahini <a href="http://www.naturalnews.com/026409_tahini_calcium_cancer.html">here</a>.Laura Lyn DiSienahttp://www.blogger.com/profile/07576280259828031782noreply@blogger.com0tag:blogger.com,1999:blog-3010227006758789215.post-89877517355111089642011-09-23T10:03:00.000-07:002011-09-23T15:14:35.802-07:00Dogs with Umbrellas, Scrapes & Bruises, and Kitchen Sink Fro-yoThis morning, as I made my way home on my morning run, I got distracted by a golden retriever walking down the street with a big red umbrella in his mouth, and I tripped and fell. It sucked. Except that the dog really wanted to make sure I was okay and enthusiastically licked my entire face. Three times. Aw. He was such a cutie and his owner was so kind, trying to make me feel like less of a putz by telling me that she's done the same many times ("You think that running makes you stronger, but you just end up tumbling more"). Damn those Park Slope slopes and uneven sidewalks and cute dogs that I can't resist smiling at instead of watching where I'm going! So now I have a scraped hand and a gash under my knee, which isn't so bad, just a little gross, but I had to limp home since the soft bit under my knee cap is what hit the ground. Yikes!<br /><br />With the 10K just 2 weeks away, I was hoping to avoid any set backs, so I really could kick myself for this considering I shouldn't have even been running at that point. It was a 3 mile run, and I had done 3.25, so it was more than fine to walk the rest of the way, but after 2 blocks of strolling, I got bored and decided to run some more. Why not, right? Grrrr.<br /><br />Of course, this little disruption made me feel entitled to a yummy post-workout treat. So into the Vitamix went whatever caught my eye and out came Kitchen Sink Fro-Yo. The first thing I thought of was that last pot of greek yogurt in the fridge, which was still there only because I've been trying to follow what is outlined in the <a href="http://www.dadamo.com/">Eat Right For Your Type Diet</a> pretty strictly, as recommended by my nutritionist. My blood type is O and yogurt is a no-no. But I fell down and deserved a treat, right? Right! Then in went the cacao powder, cinnamon, vanilla, a cup of frozen strawberries AND a cup of the frozen butternut squash that was sitting right next to it, ground flax seed and even a date for sweetness, which is something else I'm sure I shouldn't eat because they are so high in sugar. I added a few ice cubes and then a splash of rice milk, just so the machine wouldn't burst into flames. After a minute or so of hard work by the Vitamix, I had creamy, delicious frozen yogurt with plenty of protein, which I took, (with ice for my knee) into bed and devoured.<br /><br />After icing my knee and shin, it's just a little sore when I walk, particularly if I've been sitting for a while. Tomorrow's run is only 2 miles (I'll probably do 2.5) so hopefully it won't be enough to aggravate anything, but enough to keep it from tightening up. And I didn't break my I-pod, which was in my right hand, or land badly on the keys that were in my left hand. So, overall, not such a big bump in the road on the way to the 10K. Hope it's the last!Laura Lyn DiSienahttp://www.blogger.com/profile/07576280259828031782noreply@blogger.com2tag:blogger.com,1999:blog-3010227006758789215.post-18945522454498872142011-09-06T18:10:00.000-07:002011-09-11T12:16:56.085-07:00Sweet Potato Ice-Cream!Today was the first day back to work after the long Labor Day weekend: the official End of Summer- boo hoo! It was dark, dreary and rainy when I woke up, but I looked forward to getting started this morning because not only was my run just an easy 2 miles (with some sprinting and weights for good measure) but I had plans, BIG plans, for my post-workout breakfast: Sweet Potato Ice-Cream!<br /><br />Yesterday, with the oven preheated to 400 degrees F for a side of <a href="http://lauralyndisiena.blogspot.com/2011/09/oven-roasted-marrow-sticks.html">Oven</a><a href="http://lauralyndisiena.blogspot.com/2011/09/oven-roasted-marrow-sticks.html"> Roasted Marrow Sticks</a> with lunch, in went a few small sweet potatoes. Each of the sweet potatoes below is about 1 cup, which in <a href="http://www.beyonddiet.com/Members/Tools">my world</a> is 2 servings of a high-starch veg. I used to wrap the potatoes in aluminum foil for baking because that's what my grandmother always did- and she was a food genius- but recently started feeling guilty about using all that foil, so I've been simply placing them directly on the top rack. They are still very sweet and delicious, but I do sometimes miss the moist skin and caramelized juices that accumulate inside the foil wrapper.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSpcpniOSHHYkYxE4ongKN36DKjsvffQrXJiQC_FefPau8kygN6Kq9-_d879IcVaOhCkyZls8Ios9eF2fnY1tUo5brMzyMNkXofbTRu39FPvi7KX0vNoB-qMLSS93tRsczWdHSgv73UwI/s1600/sweet+potatoes.jpg"><img style="cursor:pointer; cursor:hand;width: 327px; height: 360px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSpcpniOSHHYkYxE4ongKN36DKjsvffQrXJiQC_FefPau8kygN6Kq9-_d879IcVaOhCkyZls8Ios9eF2fnY1tUo5brMzyMNkXofbTRu39FPvi7KX0vNoB-qMLSS93tRsczWdHSgv73UwI/s400/sweet+potatoes.jpg" alt="" id="BLOGGER_PHOTO_ID_5651160924403953426" border="0" /></a><br /><br />Once cooled, I cut 1 potato into several pieces and wrapped it in parchment paper, being sure the pieces didn't touch one another, then put it in the freezer. How cool is the multi-colored flesh of this potato? I've never seen that before! All night I thought about the best way to make it into sweet potato ice-cream. Did I want to spice it up or add sweetness, or did I want authentic sweet potato flavor? I absolutely adore sweet potatoes. They really are perfect all on their own, so I decided there's no need to mess with that, but just wanted to adapt it into something new. Here's what I came up with:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCxIj5BmBy0MMTZ_DL-w68ht2ruE8QyLsLNMvGS2LWzmm1dZqxCJGcb0eVmOgkEZH4UIXhe-Fqe_-T0T2T6Lw7kQ7NLmpKuSCwtziJxB9rAjWQ-ShVIWLclBTJf87GRvB6xMch3V9JqDE/s1600/sw+pots+closeup.jpg"><img style="cursor:pointer; cursor:hand;width: 360px; height: 270px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCxIj5BmBy0MMTZ_DL-w68ht2ruE8QyLsLNMvGS2LWzmm1dZqxCJGcb0eVmOgkEZH4UIXhe-Fqe_-T0T2T6Lw7kQ7NLmpKuSCwtziJxB9rAjWQ-ShVIWLclBTJf87GRvB6xMch3V9JqDE/s400/sw+pots+closeup.jpg" alt="" id="BLOGGER_PHOTO_ID_5651160803878585394" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXfPqcyiF2sf9R_m3Nnzv6j1SAVdu5hbLXpw52xl7aYvrUxNp_xZxvsR_VqevRaV5kNKGajMpa_oJd99fwXmwOzOoBIuNA_DBx1CIP_aGi9IHuGymZw6ECdSao5ph1yO-3dueijSuPn04/s1600/frozen+sp.JPG"><img style="cursor:pointer; cursor:hand;width: 360px; height: 168px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXfPqcyiF2sf9R_m3Nnzv6j1SAVdu5hbLXpw52xl7aYvrUxNp_xZxvsR_VqevRaV5kNKGajMpa_oJd99fwXmwOzOoBIuNA_DBx1CIP_aGi9IHuGymZw6ECdSao5ph1yO-3dueijSuPn04/s400/frozen+sp.JPG" alt="" id="BLOGGER_PHOTO_ID_5651167029394927186" border="0" /></a><br /><br />SWEET POTATO ICE-CREAM:<br />1 small baked organic sweet potato, cut into 5 or 6 pieces and frozen<br />4-5 oz full fat <a href="http://lauralyndisiena.blogspot.com/2011/09/homemade-coconut-milk.html">Coconut Milk</a><br />1 scoop plain or vanilla protein powder<br />2 TB organic ground flax seed<br />1 T vanilla extract<br />1/4 T cinnamon<br />5 or 6 ice cubes, made from filtered water<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqiDdx1ITsf1Hn-ZfwHcFcBEe04ev8ITceO1YHIDw7H2TizeBFvColSPNAZ_yYXaDNSkjPBXSeAadZRievhYtveinwiX1DaTpRtXbUP9xuns9RjjkvFzOD6eo4-jUPecXIbf7wZI91AUw/s1600/SP+in+VM.JPG"><img style="cursor:pointer; cursor:hand;width: 350px; height: 360px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqiDdx1ITsf1Hn-ZfwHcFcBEe04ev8ITceO1YHIDw7H2TizeBFvColSPNAZ_yYXaDNSkjPBXSeAadZRievhYtveinwiX1DaTpRtXbUP9xuns9RjjkvFzOD6eo4-jUPecXIbf7wZI91AUw/s400/SP+in+VM.JPG" alt="" id="BLOGGER_PHOTO_ID_5651160804724545042" border="0" /></a><br /><br />Place the ingredients in the Vitamix. Turn on, to 10 quickly, then to high and push the frozen potato and ice cubes into the blades with the tamper. The machine will work really hard, blending through the dense potato, but after a minute or so it will blend freely and 4 mounds will form. Turn the machine off and you have protein packed ice-cream with all the health benefits from the beta-carotene, phytonutrients, vitamin A, vitamin C, manganese, fiber and more found in the scrumptious sweet potato. The ice-cream is super rich and creamy with an earthy flavor. The cinnamon isn't prevalent here, but adds to the depth of flavor. If you'd prefer to make this more along the lines of Sweet Potato Pie Ice-Cream, I'm sure more cinnamon, and some honey or brown sugar would do the trick.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIBULt4KDwSDkppRtuSpXIQ6bCm-jXP3yF9OtSLvAFUjLH0jccy8WkvxcTYSkNInv1zycRZO9R-EmDDgdC4lHAoiQquzycmhhtPuCrNbf_T-dny7VX65flcUHGWtouXAs6lNccepDXxrU/s1600/SP+mounds.JPG"><img style="cursor:pointer; cursor:hand;width: 360px; height: 356px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIBULt4KDwSDkppRtuSpXIQ6bCm-jXP3yF9OtSLvAFUjLH0jccy8WkvxcTYSkNInv1zycRZO9R-EmDDgdC4lHAoiQquzycmhhtPuCrNbf_T-dny7VX65flcUHGWtouXAs6lNccepDXxrU/s400/SP+mounds.JPG" alt="" id="BLOGGER_PHOTO_ID_5651160808752363202" border="0" /></a><br /><br />This entire batch is 1 serving even though it contains 2 serving of sweet potato because my breakfast meal is 2 servings carb (the potato), 2 servings protein (the protein powder with 16 grams of protein per scoop). The GI of sweet potato gets pretty high once baked, so it's best to eat it with some fat, like the coconut milk in this recipe, to slow the conversion to glucose. The fat will also aid in the absorption of the beat-carotene. I recently tried a baked potato drenched in <a href="http://www.whfoods.com/genpage.php?tname=foodspice&dbid=84">tahini</a> with some <a href="http://products.mercola.com/himalayan-salt/">Himalayan pink salt</a> sprinkled over it- so awesome! And I don't really like tahini (too bitter) or add salt to my food, but it turned out to be a decadent combination, and it's good to switch up your fats. To keep the GI low, try boiling or steaming them instead. What's your favorite way to cook sweet potatoes? Do you dress them up or just take them as they are?Laura Lyn DiSienahttp://www.blogger.com/profile/07576280259828031782noreply@blogger.com0tag:blogger.com,1999:blog-3010227006758789215.post-6785127792571127162011-09-05T16:36:00.000-07:002011-09-12T15:12:55.647-07:00Chocolate Almond Brownie BatterThis was a very tasty mistake. I was trying to make a healthier kind of <a href="http://www.nutellausa.com/">Nutella</a> spread with almonds (not that hazelnuts are unhealthy) and dark chocolate and pretty much did, but then I threw some stuff in there that changed the texture completely. I ended up with this gritty, deep chocolate paste with hints of almond that completely brought me back to when I was a kid and would make Duncan Hines brownies and lick the bowl clean. Do you remember that stuff? Here's how to make your own grown-up version:<br /><br />CHOCOLATE ALMOND BROWNIE BATTER makes approx 14 oz<br />2 cups raw almonds<br />6 squares of <a href="http://www.lindtusa.com/product-exec/product_id/44/category_id/21/nm/Excellence_85_Cocoa_Bar">Lindt 85% Cocoa Extra Dark</a>* chocolate bar or about 15 grams dark chocolate of your choice<br />1 T organic vanilla extract<br />1 TB cold, <a href="http://lauralyndisiena.blogspot.com/2011/09/homemade-rice-milk.html">unsweetened vanilla rice milk</a><br /><br />Preheat the over to WARM. Place almonds in a single layer on a baking sheet and warm in oven for 10 minutes. Throw them into the Vitamix and turn the machine on, up to 10 quickly, then to high and process for 2 minutes, using the tamper to push the almonds into the blade. The nuts will release steam and the container will get very warm. You will first get almond meal, then butter. Turn off the Vitamix, add the chocolate squares and turn the Vitamix back on, up to 10 quickly, then to high and process for another minute, using the tamper to push the chocolate into the blade. Turn off the machine and add vanilla extract and cold rice milk. Turn the machine on and up to 8 or 9 and blend for 30 seconds or so. The mixture will be very thick, gritty, intensely chocolate and HOT. Carefully use a silicone spatula to scape out the batter into a jar and let cool, if you can wait, then devour!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq6prQgF-ZV5msbXnO58sLC-lKQt1ARzXNEmjvFP-z-alrY2QCN27NQo2lPaaC7xsVeEABHxmhPUO06U_-lYv1q0u5H77TuRsAzLDXekrZ8TNpKQkPGa4RWpunz5VqYkEzElfKrI_iWmM/s1600/ch+brownie+batter.JPG"><img style="cursor:pointer; cursor:hand;width: 360px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq6prQgF-ZV5msbXnO58sLC-lKQt1ARzXNEmjvFP-z-alrY2QCN27NQo2lPaaC7xsVeEABHxmhPUO06U_-lYv1q0u5H77TuRsAzLDXekrZ8TNpKQkPGa4RWpunz5VqYkEzElfKrI_iWmM/s400/ch+brownie+batter.JPG" alt="" id="BLOGGER_PHOTO_ID_5651170991713302418" border="0" /> </a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ7-h2Vl4yea_RyO4H6W_JZ07Y2t8JIj7nwxYnx-iQObVSUJnSeDN_RsSveN8Uy7Z8DoDg7ZIB3Rs-PMLCBnxw51otXE7QgqFtHO2_f66jq4FujG4qFZLN2UnCnJNGf1JxyRDQZp2-xIw/s1600/ch+br+bat+top.JPG"><img style="cursor:pointer; cursor:hand;width: 296px; height: 360px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ7-h2Vl4yea_RyO4H6W_JZ07Y2t8JIj7nwxYnx-iQObVSUJnSeDN_RsSveN8Uy7Z8DoDg7ZIB3Rs-PMLCBnxw51otXE7QgqFtHO2_f66jq4FujG4qFZLN2UnCnJNGf1JxyRDQZp2-xIw/s400/ch+br+bat+top.JPG" alt="" id="BLOGGER_PHOTO_ID_5651170997377305058" border="0" /></a><br /><br />I am going to try again to make a Nutella spread, which should only take adding the vanilla and rice milk to the container while the almonds warm in the oven, so they become room temperature, and then proceeding as above. What I think happened was the cold rice milk made the chocolate, which was extremely hot, seize and turned it gritty. Pretty neat.<br /><br />Mid-morning snack of slice organic fuji apple and 2 scoops of Chocolate Almond Brownie Batter:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS-Ya_8uOipVW0qGyC0_B6-QZ1NnNhD3LDq8JVH-qz_vwFnLkY9BqW6Su-Q6gvDjLrReLeQrcXtT3FAeKMSeel7IYIksZhguiDQvJvcRtGoUzSwYoHbry3i6Cu6emL4zqPIuX3Pxn7U-Q/s1600/apples+and+br+batter.jpg"><img style="cursor:pointer; cursor:hand;width: 360px; height: 270px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS-Ya_8uOipVW0qGyC0_B6-QZ1NnNhD3LDq8JVH-qz_vwFnLkY9BqW6Su-Q6gvDjLrReLeQrcXtT3FAeKMSeel7IYIksZhguiDQvJvcRtGoUzSwYoHbry3i6Cu6emL4zqPIuX3Pxn7U-Q/s400/apples+and+br+batter.jpg" alt="" id="BLOGGER_PHOTO_ID_5651599197235875746" border="0" /></a><br /><br /><span style="font-size:85%;">* I would prefer an organic chocolate, but Lindt's 85% cocoa has only 5 grams of sugar per serving- giving this entire jar of Brownie Batter only a bit more than 20 grams of sugar- plus no soy lecithin, and I like to avoid soy products. It's much easier to find a 100% cocoa bar that is organic with no sugar at all and no soy, but I can't handle that much cocoa yet!</span>Laura Lyn DiSienahttp://www.blogger.com/profile/07576280259828031782noreply@blogger.com0tag:blogger.com,1999:blog-3010227006758789215.post-27183005454511209142011-09-05T13:14:00.000-07:002011-09-23T11:07:04.872-07:00Oven Roasted Marrow SticksWhat would you call this:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV87i3nE8OEKBpLldgmkNzrilVtkudD6_azhc4pGCBnH6uGhf-dKZ8Pk12SoL4w2DLgXrm5sVJG0B5GY0Y_3fTD2Bei5gkozqB16Asm0nkYPqCIzm8CrgMUDhc_dXHu9cdirTWx7HX3Ys/s1600/marrow.jpg"><img style="cursor: pointer; width: 360px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV87i3nE8OEKBpLldgmkNzrilVtkudD6_azhc4pGCBnH6uGhf-dKZ8Pk12SoL4w2DLgXrm5sVJG0B5GY0Y_3fTD2Bei5gkozqB16Asm0nkYPqCIzm8CrgMUDhc_dXHu9cdirTWx7HX3Ys/s400/marrow.jpg" alt="" id="BLOGGER_PHOTO_ID_5648979486716385682" border="0" /></a><br /><br />I call it a huge-ass zucchini. But maybe that's because I'm from Queens. EH's mom is visiting from London and when she saw it on the table she called it a <a href="http://en.wikipedia.org/wiki/Squash_%28plant%29">marrow</a>, hence the OVEN ROASTED MARROW STICKS recipe:<br /><br />1/2 huge-ass zucchini, aka: marrow<br />2 to 3 TB extra virgin olive oil<br />1 big clove of garlic, crushed<br />2 or 3 TB grated parmesan cheese<br />the following is all to taste:<br />cracked black pepper<br />himalayan pink salt crystals<br />marjoram<br />basil flakes<br />Mrs. Dash original<br />fresh basil<br />fresh thyme<br /><br />Preheat the oven to 400 degrees F. Slice the marrow into strips approx 3 inches long and anywhere from a quarter to a half inch thick, depending on your preference. The marrow is very starchy and has less seeds and no watery stuff on the inside like you find in a smaller zucchini. I just trimmed off the more pithy looking bits.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjKuS2ek7qtJcLQGrBcHoiSWNYC_2_lrrydvXTJHCnq-5jKxFpCo3B9Fr7Hv5d8rgJcVwb56-yWGrw8X-6bFut10MWlQt-p8iNCtrwr5Gh6HyUfWrpGeQSI9nU4_glCQInJJE6mHGG-1U/s1600/cut+marrow.jpg"><img style="cursor: pointer; width: 360px; height: 270px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjKuS2ek7qtJcLQGrBcHoiSWNYC_2_lrrydvXTJHCnq-5jKxFpCo3B9Fr7Hv5d8rgJcVwb56-yWGrw8X-6bFut10MWlQt-p8iNCtrwr5Gh6HyUfWrpGeQSI9nU4_glCQInJJE6mHGG-1U/s400/cut+marrow.jpg" alt="" id="BLOGGER_PHOTO_ID_5648979484639245490" border="0" /></a><br /><br />Place marrow sticks into a baking dish and drizzle extra virgin olive oil over them. Since the texture is quite like an eggplant, they will absorb the oil quickly, so as soon as you drizzle them starting tossing them around to coat all sides.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9kW3x2P7is-kb6DFdzB3Dlr3jRk81Wh9GS8WVVRSnUto7pOLdLQ9hnjdfOhaFdOvMJcya_PC32HioeGdpi8huKmaoBM4G2jUhu45wHC9bLPtlO2qAslVNqwujY9_dSCfH0WF6zdYSckg/s1600/marrow+evoo.jpg"><img style="cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9kW3x2P7is-kb6DFdzB3Dlr3jRk81Wh9GS8WVVRSnUto7pOLdLQ9hnjdfOhaFdOvMJcya_PC32HioeGdpi8huKmaoBM4G2jUhu45wHC9bLPtlO2qAslVNqwujY9_dSCfH0WF6zdYSckg/s400/marrow+evoo.jpg" alt="" id="BLOGGER_PHOTO_ID_5648979489558904626" border="0" /></a><br /><br />Now season: start by crushing the garlic over the dish, then add your pepper, salt, and other dried spices, all to taste, and toss around to coat the marrow.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2wGoQNJFNFuzXTOYztM69xjoVSB74_PqKvVxeCJijSJLi_vk_HFL1K-5-GjCsgQBwZGqfKYqbtqkmVkoa9kWC8PFA0nbr6wMXYg2Fy9MQZHojnfp59kmDeI1F7Xb4ztOK9KX0XEtcHc0/s1600/marrow+spices.jpg"><img style="cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2wGoQNJFNFuzXTOYztM69xjoVSB74_PqKvVxeCJijSJLi_vk_HFL1K-5-GjCsgQBwZGqfKYqbtqkmVkoa9kWC8PFA0nbr6wMXYg2Fy9MQZHojnfp59kmDeI1F7Xb4ztOK9KX0XEtcHc0/s400/marrow+spices.jpg" alt="" id="BLOGGER_PHOTO_ID_5648979492098495842" border="0" /></a><br /><br />Lastly, grate the cheese over the dish, or add 2 to 3 TB of grated cheese, then sprinkle the fresh thyme and basil over the top. Place the dish in the oven for 45 minutes or so, testing for tenderness.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ202xWXbeY_t4hBDGbwb7JtObdLr0SlU1KYMTUqalFhnL1dV5mwTGlOiiybRnZ1NL2RzfoatmGTLT8kG_qAgETH4JKLQNdH6BSXSk7HLfk-4RyP_RzN_UJuiBdqzkZd688mGYFHp4p8s/s1600/roasted+marrow.jpg"><img style="cursor: pointer; width: 270px; height: 360px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ202xWXbeY_t4hBDGbwb7JtObdLr0SlU1KYMTUqalFhnL1dV5mwTGlOiiybRnZ1NL2RzfoatmGTLT8kG_qAgETH4JKLQNdH6BSXSk7HLfk-4RyP_RzN_UJuiBdqzkZd688mGYFHp4p8s/s400/roasted+marrow.jpg" alt="" id="BLOGGER_PHOTO_ID_5648985471014506482" border="0" /></a><br /><br />These we very delicious and easy to make! I had mine with a turkey burger patty and EH had his with some left over Trader Joe's shredded pork, peas and a sweet potato (since I was putting the oven on, I threw a few sweet potatoes in there as well). They were a lot like seasoned potato wedges! Nice! I wonder though, since the marrow is so starchy, does it go on the list of more naughty veggies to be eaten more sparingly, like potatoes and pumpkin . . .<br /><br />An hour after eating this lovely lunch I headed to the gym for my 3.75 mile run, which is on the schedule for day 1, week 2 of training for a 10k. Mistake. About a mile in, I had THE worst indigestion EVER. You know when it's so bad it's in your head, too? Ugh. I was extremely grateful that I had decided to stick to the treadmill and not run at Prospect Park today. It's pretty muggy and I can imagine it would have been a worse situation out there.<br /><br />I really didn't think I was going to make it through, but I pushed and got there and even did some skipping after a minute or two of walking to bring the heart rate down. Have you ever skipped on a treadmill? It's a challenge! Try skipping at 4 mph or so and be really light on your feet, only touching down with your tippy toes. A minute or two could really make you sweat, depending on your activity/energy level, and you'll feel muscles working that you may not typically use. When was the last time you had a good skip? I love skipping and I am glad I lost enough self consciousness to start adding it to my workouts, because other than on the occasional late night walk down a dark, quiet residential street headed back from a movie at the Pavillion, it hadn't made too many appearances past the age 13.<br /><br />Speaking of training and treadmills, what do you think of training for a race on a treadmill? I've read that plenty of people do it, and plenty of people hate it. Since I've never run a race before, other than at Kissena Park Day Camp, I'm curious to hear of other people's experiences.Laura Lyn DiSienahttp://www.blogger.com/profile/07576280259828031782noreply@blogger.com2tag:blogger.com,1999:blog-3010227006758789215.post-58032358930588621502011-09-05T05:06:00.000-07:002011-09-11T08:58:09.191-07:00PRIME MEATSLast night, EH and I strolled over to Carroll Gardens for an early dinner. I had picked up a <a href="http://groupon.com/">Groupon</a> for a meal at a wine and tapas bar on Court Street, <a href="http://palocortadobk.com/">Palo Cortado</a>, and we were eager to give it a try- the menu looks fabulous! Unfortunately, when we arrived, it was closed. This isn't the first time that's happened either. A few Sundays ago, after a rain terrible storm (actually worse for us in Park Slope than Hurricane Irene), we trudged out with umbrellas and jumped puddles to get to the new <a href="http://www.bareburger.com/">Bareburger</a> on 7th Ave, only to find it was not going to open that day. So disappointing, because we really do love food, and when we have our hearts and minds set on a particular fare, it's difficult to switch gears (Whaaa!).<br /><br />With all the culinary choices on Court Street, we cut our moping short and decided to head over to <a href="http://frankspm.com/">Prime Meats</a>. The last time we wanted to have dinner there, it was about a 2 hour wait so we skipped it, and here was our chance to have a go! I used to live a couple of blocks away from Prime Meats, and at that time, the restaurant wasn't fully opened. I did enjoy their chocolate bread and iced coffee on summer Sunday mornings, but I was a vegetarian- a recovering vegan, in fact- so I honestly never thought dinner there would be an option for me. Prime Meats is Germanic alpine cuisine, and I am part German, yet another reason I was really looking forward to the experience! Do you feel the same way, that taking part in food and drink that is part of your heritage adds something special?<br /><br />EH and I were NOT disappointed. Being that it was early, maybe 6:30 or so, there was no wait for a table. The staff was very courteous and helpful, and the decor is nice- in the larger dining area there is a second floor balcony and skylight, which made it feel like we were in some one's house. Lots of wood and amber lighting and the typical Brooklyn tin ceiling in the smaller dining areas. There is a long menu of Six Point beer, wine and delicious sounding cocktails. Because I don't drink very much I went with the punch, which changes daily. It was made with green tea, vermouth, ... was served in a lovely little decorative clear glass tea cup, and was quite delicious!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDrfxoWKy9e4d3Zu6GOBNkh3Z0dSMSxKJv_vbUgL2AV4vIRt21UkSwGA2MPCbAhmMZAPuyRP8HPQLbxan8bUbcaXBfDV6HpjQhn03bk_OXC9zXwyqA2Ng2y6T0egGyEGhFSernjIkpxdA/s1600/Picture+3.png"><img style="cursor: pointer; width: 400px; height: 272px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDrfxoWKy9e4d3Zu6GOBNkh3Z0dSMSxKJv_vbUgL2AV4vIRt21UkSwGA2MPCbAhmMZAPuyRP8HPQLbxan8bUbcaXBfDV6HpjQhn03bk_OXC9zXwyqA2Ng2y6T0egGyEGhFSernjIkpxdA/s400/Picture+3.png" alt="" id="BLOGGER_PHOTO_ID_5648867111887842226" border="0" /></a><br /><br />I ordered the Grillerd Thuringer Bratwurst served with house-made sauerkraut, with a side of sauteed kale and EH ordered Pork Schnitzel (loin, breaded and fried) served with<br />home-made potato salad and a side of the braised red cabbage. We shared and devoured everything, including the little pot of tangy brown mustard served on the side. My seal of approval usually comes in the form of the statement, "We have to come back here with my family," and that's exactly what I said about 4 bites into this incredibly satisfying meal.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtU4Xa3wNpqz5EwMufE07ktxa8U-l_x7R5Svupk3GZ2H5r13DSa18O7BTRqEyyePBWUoD87BA9uNntHywSnDcYB7yyMYo9zpDZQyeVzaXh-24RP7IrJcKyAym-1qlp9Ycv8WhyphenhyphenWcIcrc4/s1600/0811franks.jpg"><img style="cursor: pointer; width: 400px; height: 291px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtU4Xa3wNpqz5EwMufE07ktxa8U-l_x7R5Svupk3GZ2H5r13DSa18O7BTRqEyyePBWUoD87BA9uNntHywSnDcYB7yyMYo9zpDZQyeVzaXh-24RP7IrJcKyAym-1qlp9Ycv8WhyphenhyphenWcIcrc4/s400/0811franks.jpg" alt="" id="BLOGGER_PHOTO_ID_5648863439953481234" border="0" /></a><br /><a href="http://tmagazine.blogs.nytimes.com/2009/08/12/the-insiders-frank-castronovo-and-frank-falcinelli/#more-25957">Frank and Frank</a>, of Frankies Spuntino just next door, are the ones behind Prime Meats, as well. It's safe to say, these guys know what they're doing.Laura Lyn DiSienahttp://www.blogger.com/profile/07576280259828031782noreply@blogger.com0tag:blogger.com,1999:blog-3010227006758789215.post-19634647790874586632011-09-04T18:36:00.000-07:002011-09-11T13:29:36.845-07:00JuventinoThis past Friday, unused to having days off from work, EH and I were thinking it was Saturday and attempted to bring his mom to <a href="http://www.stoneparkcafe.com/">Stone Park Cafe</a> for brunch on the first morning of her visit from London. We were looking forward to taking her to some of the restaurants we've really enjoyed visiting since we moved into the neighborhood and Stone Park Cafe is one of our favorite brunch spots. But, like most Park Slope restaurants, Stone Park only serves brunch on the weekends and we were all famished, so the frantic search for good food in a pleasant environment was on! EH remembered we had a nice breakfast at some place on 5th ave, but couldn't remember the name, and while scouring <a href="http://menupages.com/restaurants/brooklyn/park-slope-prospect-hts/all-cuisines/">menupages</a> and trying to figure out what he was thinking of, I finally recalled a restaurant that looked newly opened and I had been eager to try when we first moved here: Market to Table or Table Market, or some thing about a market and a table.<br /><br />With fingers crossed we looked for it on yelp, googled it, looked down 5th Ave at street view on google maps and eventually found a phone number. Turns out it is now called <a href="http://www.juventinonyc.com/">Juventino</a> (no longer Get Fresh Table and Market) and they serve brunch EVERY DAY! Thank goodness! Still a bit nervous since I had no idea how much it had changed since the newest naming, and I wanted to leave EH's mom with the perfect first impression of our neighborhood, we walk with high hopes to the restaurant. It was indeed open- victory #1!- and the same simple rustic decor that it had been when it was Table and Market- victory #2!- and the menu offered many mouth-watering options- victory #3!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlUbcnXjNu5Q5japizwI7Oyi9YCRm4JojBtMgoOdVB9zH-HE0IR-h5lAsEfKnpNwywz-IldgmXvAvqYlH20XcNvr84Z8oc1viIYUPx8Njh8X4bcreEWL9z8975awXOpBDQNSe7LN_l75k/s1600/FrontRoom.jpg"><img style="cursor:pointer; cursor:hand;width: 314px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlUbcnXjNu5Q5japizwI7Oyi9YCRm4JojBtMgoOdVB9zH-HE0IR-h5lAsEfKnpNwywz-IldgmXvAvqYlH20XcNvr84Z8oc1viIYUPx8Njh8X4bcreEWL9z8975awXOpBDQNSe7LN_l75k/s400/FrontRoom.jpg" alt="" id="BLOGGER_PHOTO_ID_5651194207080934866" border="0" /></a><br /><br />We shared a large french press coffee, <a href="http://www.stumptowncoffee.com/">Stumptown</a>, I believe, and lingered over the menu, since choosing a dish was difficult. Being pancake-aholics, we knew we would share a plate, but while we narrowed down the choices for our main dishes, Juventino Avila presented us with a beautiful tasting of local plums with yogurt made by Sara at <a href="http://www.yelp.com/biz/culture-an-american-yogurt-company-brooklyn">Culture</a> down the street. Nice touch! Mom and I had the Steak and Eggs with <a>grass-fed wagyu eye-round from Texas,</a> and EH had the Full English Breakfast, and none was disappointed! The staff is quick and accommodating and we took our time and talked, commenting throughout on how much we enjoyed our meal and overall experience.<br /><br />A great commodity to have in the neighborhood, I left Juventino thinking of excuses to return as soon as possible. Looking forward to having our next guest so we can share another brunch here!Laura Lyn DiSienahttp://www.blogger.com/profile/07576280259828031782noreply@blogger.com0tag:blogger.com,1999:blog-3010227006758789215.post-37196749016453695722011-09-04T04:41:00.000-07:002011-09-04T09:04:56.151-07:00I Heart My Vitamix!I've had a <a href="http://vitamix.com/">Vitamix</a> for about 2 weeks now and absolutely LOVE it! I can honestly say that I've used it pretty much everyday since it arrived, and sometimes 2 and 3 times a day. Definitely a worthwhile purchase (I opted for the <a href="https://secure.vitamix.com/Vitamix-Special-Deals.aspx">refurbished model</a> to bring the cost down a bit).
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<br />One of my favorite concoctions is my Post-Workout Breakfast Ice-cream. Who wouldn't love some ice cream for breakfast?!? And this version is protein packed and good for you! Here is the recipe:
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<br />POST-WORKOUT BREAKFAST ICE-CREAM
<br />4 to 5 oz full fat organic coconut milk
<br />1 T vanilla extract
<br />2 TB organic ground flax seed
<br />1 scoop no-sugar protein powder, plain or vanilla (I use the Plain <a href="http://www.warriorwhey.com/lp/organic-protein/">Warrior Whey by Defense Nutrition</a>*)
<br />1/2 T <a href="http://www.navitasnaturals.com/products/cacao/cacao-powder.html">raw organic cacao powder</a>
<br />3 big dashes cinnamon
<br />1 cup organic frozen fruit- strawberry is my preference, but I've tried combinations of strawberry, blueberry, raspberry and peach and all are delicious! What's important is that the fruit is frozen.
<br />5 or 6 ice cubes
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<br />Place all ingredients in the Vitamix, turn it on, up to 10 quickly and then to high, and use the tamper to push the frozen items into the blade. Once everything is blended, 4 mounds will form and this is when you should turn the machine off or it will start melting (the ice-cream, not the machine). In total, this takes 30 to 60 seconds. And then you have yummy breakfast ice-cream. This is one serving, so it's all yours, no sharing! You're getting about 20 grams of protein, which you need after a workout, a serving of fruit, heart-healthy omega-3's from flax, the anti-inflammatory effects of cinnamon, and healthy fats plus many other <a href="http://www.coconutresearchcenter.org/">benefits of coconut</a> from the milk.
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<br /><span style="font-size:85%;">* I searched high and low for an acceptable whey protein powder and I highly recommend <a href="http://www.defensenutrition.com/defense_nutrition_whey_protein_from_grass_fed_cows">Warrior Whey by Defense Nutrition</a>. The Plain flavor only has 2 ingredients: non-denatured whey protein concentrate from <a href="http://www.eatwild.com/healthbenefits.htm">grass-fed cows</a> and sunflower lecithin, not <a href="http://www.naturalhealthstrategies.com/dangers-of-soy.html">soy</a> lecithin. It tastes great- very mild and just like powdered milk.</span>
<br />Laura Lyn DiSienahttp://www.blogger.com/profile/07576280259828031782noreply@blogger.com0tag:blogger.com,1999:blog-3010227006758789215.post-35930866680037730732011-09-04T02:00:00.000-07:002011-09-04T09:23:58.398-07:00Cinnamon Almond Butter WhipOne of the reasons I wanted a <a href="http://vitamix.com/">Vitamix</a> so badly was so I could make my own almond butter, since I was practically living off the stuff, and it can be quite expensive. I was polishing off about 2 jars a week, which if you are lucky and can get to a Trader Joe's or Whole Foods, is 10 bucks each week to feed the addiction. And that's with settling and going non-organic! Organic cost at least twice as much (I've seen it at $14.99 a jar) and would definitely be the better choice, especially when eating so much of it. But with a Vitamix I can make my own organic almond butter for less than the non-organic $4.99/ 16 oz jar price. Fun!
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<br />I've read up a lot on using the Vitamix for making almond butter and it seemed that many people weren't having success, which made me apprehensive to give it a go. I already loved the machine so much and didn't want to be disappointed! But yesterday I bit the bullet and made my first batch using raw almonds, cinnamon and a touch of coconut oil. Recently, I've taken to adding cinnamon to my heaps of almond butter before smearing it onto my fruits and veggies, so I thought it would nice to incorporate it into the recipe. Originally, the goal was to make an almond butter that didn't require any extra oil, but one thing I love about cooking is thinking on your feet and improvising, so that's what I did and the results were absolutely delicious! Here is the recipe:
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<br />CINNAMON ALMOND BUTTER WHIP makes approx. 13 oz
<br />2 cups raw* unsalted organic almonds
<br />1/2 T cinnamon
<br />1 TB coconut oil
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<br />Preheat the oven to WARM. Place almond on a baking sheet (line with parchment paper if you prefer) and put in oven for 10 minutes. You don't want to roast the nuts, but get them to a temperature where they release their oils. The almonds will be warm to the touch. Throw them in the Vitamix and turn the machine on, turn to 10 quickly, then set to high and with the tamper push the nuts into the blades. The almonds will release steam and turn to a meal/powder before turning into a butter. The container will get very warm. After about 2 minutes, turn the machine off and add cinnamon and coconut oil. Scrape down the sides of the container and again, turn the machine on, turn to 10 quickly, then set to high and use tamper. Run the machine for an additional 2 minutes or so, stopping to check for the desired consistency. Use a silicone spatula to scoop out the butter and place into a jar. Let cool (do not refrigerate).
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<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-csim4NmCNIazHNFxc-UB0ar1a3Df4lN_tWbQpdXUGk0hIDIIxwEUKhwzD4i45OxefQQYTv3lkqxq2GXgu4dGIXZE5x2O5agvE9GBPQsvuQfGxAZsC9J94HLyp0d6m2k0Y6gJp1_m_-I/s1600/almond+spoon.jpg"><img style="cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-csim4NmCNIazHNFxc-UB0ar1a3Df4lN_tWbQpdXUGk0hIDIIxwEUKhwzD4i45OxefQQYTv3lkqxq2GXgu4dGIXZE5x2O5agvE9GBPQsvuQfGxAZsC9J94HLyp0d6m2k0Y6gJp1_m_-I/s400/almond+spoon.jpg" alt="" id="BLOGGER_PHOTO_ID_5648518627734932914" border="0" /></a>
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<br />I used a Bonne Maman preserves jar (I keep all glass jars that make their way into the apartment- they are incredibly useful and a shame to waste) and the butter fit perfectly. After about an hour, EH and I had a taste and it was so smooth and delicious and an amazing whipped texture! Talk about happy accidents! I am keeping this unrefrigerated because I don't want it to harden, and coconut oil solidifies below 76 degrees F. Besides, it won't last long. See:
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<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcOE1_I7yiwCcuIXA5yPiJnEXkEY_INgFg9eZvetnyYDOwcXUKA-A1M3OOyzqH151dIB8UYrtySKFzADHVu315PRHszTJGgK6hPBvoQ9_R7-5BgeZEN8QfBjHuTArnwbLJt6TDnV9Z3Lk/s1600/almond+jar.jpg"><img style="cursor: pointer; width: 315px; height: 360px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcOE1_I7yiwCcuIXA5yPiJnEXkEY_INgFg9eZvetnyYDOwcXUKA-A1M3OOyzqH151dIB8UYrtySKFzADHVu315PRHszTJGgK6hPBvoQ9_R7-5BgeZEN8QfBjHuTArnwbLJt6TDnV9Z3Lk/s400/almond+jar.jpg" alt="" id="BLOGGER_PHOTO_ID_5648520826744741074" border="0" /></a>
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<br /><span style="font-size:85%;">* Most almonds that are labeled "raw" are not actually raw because they are pasteurized, which uses high heat. The term "raw" on the packaging of almonds is more commonly used to differentiate them from "roasted". To get truly raw almonds, look for unpasteurized.</span>
<br />Laura Lyn DiSienahttp://www.blogger.com/profile/07576280259828031782noreply@blogger.com0tag:blogger.com,1999:blog-3010227006758789215.post-40949241911863161752011-09-04T01:00:00.000-07:002011-09-12T15:10:05.833-07:00Homemade Coconut MilkI use full fat coconut milk almost everyday. Coconut products are highly beneficial to our health and very delicious! Coconut milk adds a lovely creamy texture to my <a href="http://lauralyndisiena.blogspot.com/2011/09/i-heart-my-vitamix.html">breakfast ice-cream</a> and smoothies. I've even used it as a lightener for my coffee and it reminds me of the Silk soy creamers I used to treat myself to. Yum!<br /><br />Coconut milk typically comes in a can, which I'm not a fan of, and also contains guar gum, which I am also not a fan of. My food philosophy is pretty much less is more. I like to keep it simple and that begins with consuming as much unprocessed food with as few additives as possible, and leaving out the unnecessaries. Guar gum is a thickener, made from milled guar seeds. Though many may feel that if something they consume comes from nature, it must be fine, or even healthy, I tend to disagree. A lot changes from harvesting to processing. And just think of taking a hike through the woods- would you eat any berry you came across? We all know better than that! Nature is amazing and serves many purposes other than feeding human beings!<br /><br />ANYWAY, in order to avoid buying canned coconut milk with guar gum, I tried making my own using organic unsweetened dried coconut flakes. Here is the recipe:<br /><br />COCONUT MILK makes about 18 oz<br />2 cups organic unsweetened dried coconut flakes<br />2 cup filtered water<br />2 ice cubes (optional)<br /><br />Soak the coconut flakes in the water for 2 to 3 hours, minimum, in the refrigerator. If you soak overnight, the flakes will become much softer, making for an easier time pressing. Do not drain or discard water. Pour the coconut and soaking water into the Vitamix and turn on, up to 10 slowly so the flakes don't fly all around the container, and then to high and blend for 2 minutes. Scrape down the container, if necessary, or just pause for a minute or two so the mixture doesn't get too warm, and blend for another 2 minutes (I added a couple of ice cubes to the second blending because it did get warm). Check the consistency and if you would like to run another minute, go right a head.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1EHE5EWVYWUoAmQUsow8MMKpTJ8Cw7unKBKO4MaG_AZE51mF6e-dWGA-IK1KoNsxSBW3zO-98Qa_J9-MlzIWbTsVuMEUE33L4GvwQgf-8nVybraQYk1_qygt1JivQVujSV0z0jWDGC7w/s1600/coco+flakes+soaked.jpg"><img style="cursor:pointer; cursor:hand;width: 360px; height: 347px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1EHE5EWVYWUoAmQUsow8MMKpTJ8Cw7unKBKO4MaG_AZE51mF6e-dWGA-IK1KoNsxSBW3zO-98Qa_J9-MlzIWbTsVuMEUE33L4GvwQgf-8nVybraQYk1_qygt1JivQVujSV0z0jWDGC7w/s400/coco+flakes+soaked.jpg" alt="" id="BLOGGER_PHOTO_ID_5651596699076222146" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtfTgucnWF91gVexZoQm9FGcRVnTUZ3cc6t4VyDSAKwb1hfO0sq9G9gg7mVgZ0MVZlBj15yswnta9Eb0ItVCNShrudk74ffYqjHqrec2m9prI0993aEyhZ_lN_jn9aL3t1u_7SztvK04c/s1600/coco+press.jpg"><img style="cursor:pointer; cursor:hand;width: 270px; height: 360px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtfTgucnWF91gVexZoQm9FGcRVnTUZ3cc6t4VyDSAKwb1hfO0sq9G9gg7mVgZ0MVZlBj15yswnta9Eb0ItVCNShrudk74ffYqjHqrec2m9prI0993aEyhZ_lN_jn9aL3t1u_7SztvK04c/s400/coco+press.jpg" alt="" id="BLOGGER_PHOTO_ID_5651596706421833970" border="0" /></a><br /><br />Strain the milk through a fine mesh strainer, and use a silicone spatula to press the fibers into the mesh to release as much of the milk possible. This may take 10 minutes- less if the coconut has been soaked longer. Refrigerate in a glass jar. Shake before using as coconut milk tends to separate when kept cold, the cream rising to the top. Delicious!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV1SfrFabRFTmmq-OePg3GRuAPe_SmInzLBFwDnuP8jA4i8XaMMLiJU45kvcgONe9fuNb_M6HVLIuGE-h_xSV8s304NARbBaaeiCsaDO_uMvcwDFO1-W887yKzch0x4lRNTsD0DxgXfbg/s1600/coconut+milk.jpg"><img style="cursor:pointer; cursor:hand;width: 349px; height: 360px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV1SfrFabRFTmmq-OePg3GRuAPe_SmInzLBFwDnuP8jA4i8XaMMLiJU45kvcgONe9fuNb_M6HVLIuGE-h_xSV8s304NARbBaaeiCsaDO_uMvcwDFO1-W887yKzch0x4lRNTsD0DxgXfbg/s400/coconut+milk.jpg" alt="" id="BLOGGER_PHOTO_ID_5651596707804572290" border="0" /></a><br /><br />I only strained half of the milk, thinking that I would use the other half with the fiber still in when making my breakfast smoothies or ice-cream. A little extra fiber with breakfast sounds good to me! This morning, when I eagerly took out my unstrained milk, there was an interesting surprise: the milk separated, but what was on top was not just the rich coconut cream, but a thick, fluffy cloud of loveliness! It was literally the consistency of greek yogurt! Of course, a flurry of possibilities raced through my mind for desserts and spreads and toppings. I cannot wait to experiment and share new coconut discoveries!<br /><br />Back to breakfast. In order to use the unstrained milk, I just filled a bowl with hot tap water and sat the jar in it for 10 minutes or so, shaking it up a couple of times, until it was liquid again and used per usual. The fibers were not even detectable in my breakfast, so I recommend giving it a try!<br /><br />O yeah, making your own organic coconut milk cost about half as much as buying it!Laura Lyn DiSienahttp://www.blogger.com/profile/07576280259828031782noreply@blogger.com0tag:blogger.com,1999:blog-3010227006758789215.post-33797769877319833332011-09-03T17:25:00.000-07:002011-09-11T11:20:39.734-07:00Homemade Unsweetened Vanilla Rice MilkThis recipe is courtesy of the expertise of Diane at <a href="http://dianeschnier.wordpress.com/">Real Food Tastes Good</a>. Her blog is an excellent resource for healthy, sane eating/living because, really, aren't they one and the same? Have a look at <a href="http://dianeschnier.wordpress.com/the-point/">The Point</a>. I love where she states, "The perfect, universal diet does not exist . . . Although there are some general guidelines that apply to most, each of us will thrive on something a little different. Paying attention and listening to our bodies are crucial components of wellness . . ." Ain't that the truth. Thanks, Diane!<br /><br />HOMEMADE UNSWEETENED VANILLA RICE MILK<br />1 cup organic brown rice<br />4 cups cold, filtered water<br />2 T organic vanilla extract<br /><br />Soak rice in 2 to 3 cups water overnight (at least 8 hours), refrigerated. Strain and rinse rice and put in the Vitamix. Add cold filtered water and turn machine on, up to 10 quickly, then to high and blend for 2 minutes. Filter the milk through a fine mesh strainer, pour into glass jars and store in the refrigerator. I find that there is still sediment so I simply leave the jars in the refrigerator for 10 minutes before I use the milk. The remaining very fine sediment stays firmly at the bottom throughout use. Homemade rice milk is so fresh, clean and delicious!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi97PsWh1NQ_sTXIlxYOlBXtYEZrnaxGGOO6lb-mDgqS3jjvaIAvUTK6PTXsDDbLYiTVmErsoPNHLfmWBDKdaJJTbIcOARtxQXU_olzgmCahrGXFBVTVswkbPt8oyJkBRadAd5C6tXwtLI/s1600/rice+milk+single.jpg"><img style="cursor:pointer; cursor:hand;width: 257px; height: 360px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi97PsWh1NQ_sTXIlxYOlBXtYEZrnaxGGOO6lb-mDgqS3jjvaIAvUTK6PTXsDDbLYiTVmErsoPNHLfmWBDKdaJJTbIcOARtxQXU_olzgmCahrGXFBVTVswkbPt8oyJkBRadAd5C6tXwtLI/s400/rice+milk+single.jpg" alt="" id="BLOGGER_PHOTO_ID_5651168579688413138" border="0" /></a>Laura Lyn DiSienahttp://www.blogger.com/profile/07576280259828031782noreply@blogger.com0tag:blogger.com,1999:blog-3010227006758789215.post-58596858722839812122011-07-23T20:53:00.000-07:002011-08-26T08:09:52.868-07:00Middle Grade Fiction Series: Cupcake DiariesWell, first it was called <span style="font-style: italic;">Cupcake Club</span>, then <span style="font-style: italic;">Cupcake Crew</span>, and then <span style="font-style: italic;">Cupcake Diaries</span>. So here are some of the many cover comps I designed for the series:
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<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzkX7uRK9j-UTJYskWcQN5VmyrusXV-T6yKfVNhQYAHkrSwhuO8pF4IED1z4A5Mu5NUD9p839_NrAaEeizKN6-bXd9Xu_45GFb4lrR02fW4br-SmeS9K6WRfPO10A1eJfHGrOGdl48DhY/s1600/Cupcake-Crew-Banner-C-v3-NEW.jpg"><img style="border: medium none;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzkX7uRK9j-UTJYskWcQN5VmyrusXV-T6yKfVNhQYAHkrSwhuO8pF4IED1z4A5Mu5NUD9p839_NrAaEeizKN6-bXd9Xu_45GFb4lrR02fW4br-SmeS9K6WRfPO10A1eJfHGrOGdl48DhY/s400/Cupcake-Crew-Banner-C-v3-NEW.jpg" alt="" id="BLOGGER_PHOTO_ID_5632762944827091698" /> </a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8ZXDmXQIzU7lmPKhjqWAnVHMIE_rO_kcDeyUxyAfiebLxQenGnAMBbvEMbKSy1ZKCyJaApeSXIGed9_WROVkBBA4FxGSvEvn-yXU3k6gs4lEClKPptd7cgkKuyyDhYijHIcnRRmqQFuc/s1600/Cupcake-Crew-Banner-C-v4-NEW.jpg"><img style="border: medium none;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8ZXDmXQIzU7lmPKhjqWAnVHMIE_rO_kcDeyUxyAfiebLxQenGnAMBbvEMbKSy1ZKCyJaApeSXIGed9_WROVkBBA4FxGSvEvn-yXU3k6gs4lEClKPptd7cgkKuyyDhYijHIcnRRmqQFuc/s400/Cupcake-Crew-Banner-C-v4-NEW.jpg" alt="" id="BLOGGER_PHOTO_ID_5632762839812183634" /></a>
<br /><span style="font-size:85%;">DESIGN A: Front Covers: book 1 & 2</span>
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<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgETCAwHaOPX3YQ5z-egxmBWwzuu5IF6nkzvVbkj1nh3kfwxKSTfuysWt0lO9NRe7DCB83x44oYC_0H1ffUHw7PReZelEFjNoMF6UBM972i5Kw07P2-2jnTYvuoHOBjTrh-e2jKRaW0m6E/s1600/CUPCAKE.jpg"><img style="cursor: pointer; width: 400px; height: 289px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgETCAwHaOPX3YQ5z-egxmBWwzuu5IF6nkzvVbkj1nh3kfwxKSTfuysWt0lO9NRe7DCB83x44oYC_0H1ffUHw7PReZelEFjNoMF6UBM972i5Kw07P2-2jnTYvuoHOBjTrh-e2jKRaW0m6E/s400/CUPCAKE.jpg" alt="" id="BLOGGER_PHOTO_ID_5645175857205794050" border="0" /></a>
<br /><span style="font-size:85%;">DESIGN B: back cover, spine, front cover</span>
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<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkgMi_IzFjvw62FHr1zC_UZYugZCxw2MQqkvvwv0yFV4ER7M6Qcje9HKANzyzUOSWUjSeHAcvpWRQb6G4lI5aqBBdHazyfQTzfW1DVb607B_VLz_HQ2wt-v1var0UXmP3HABwXJr1PBWE/s1600/CUPCAKE2.jpg"><img style="cursor: pointer; width: 400px; height: 289px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkgMi_IzFjvw62FHr1zC_UZYugZCxw2MQqkvvwv0yFV4ER7M6Qcje9HKANzyzUOSWUjSeHAcvpWRQb6G4lI5aqBBdHazyfQTzfW1DVb607B_VLz_HQ2wt-v1var0UXmP3HABwXJr1PBWE/s400/CUPCAKE2.jpg" alt="" id="BLOGGER_PHOTO_ID_5645176234740284802" border="0" /></a>
<br /><span style="font-size:85%;">DESIGN C: back cover, spine, front cover</span>
<br />Laura Lyn DiSienahttp://www.blogger.com/profile/07576280259828031782noreply@blogger.com1tag:blogger.com,1999:blog-3010227006758789215.post-80328354669322776532011-07-23T10:25:00.000-07:002011-07-23T20:28:06.685-07:00My Best Friend DoraA new sub brand of <span style="font-style:italic;">Dora The Explorer</span> developed in collaboration with Nickelodeon for a younger reader. I am responsible for the logo and overall branding, as well as art direction of covers and interiors for the series. Currently working on the 3rd book, and it's adorable! Can't wait to post that, as well.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6WwD0z6xjScye4NgqWTmhoqT_AFHk3SQzWfviw-KEs4CCQmiChIFy4EAqB7hqI8IwfFDKS9onTtUWV_3eo0edQ7CZqRwqPizLmdC_Pj5caGX751yNON5hpjDqPglq4cq43O6yNrIRxHI/s1600/MBFD+1and2.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 229px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6WwD0z6xjScye4NgqWTmhoqT_AFHk3SQzWfviw-KEs4CCQmiChIFy4EAqB7hqI8IwfFDKS9onTtUWV_3eo0edQ7CZqRwqPizLmdC_Pj5caGX751yNON5hpjDqPglq4cq43O6yNrIRxHI/s400/MBFD+1and2.jpg" alt="" id="BLOGGER_PHOTO_ID_5632600315029554546" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvGPTAcqcs9Z2oPtM2YN7YKjpEBFJhejImU00-rsdG2jkJjVvKdS-pEq3gDtduXuMdhknJtoBLMyZa4fCyYM89Bc2xnnRYGL-EoJxwkeXtvPMxMh-cnasBa2X6n2MWmOthS1nVC7cS9KE/s1600/MBFD+backs.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 253px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvGPTAcqcs9Z2oPtM2YN7YKjpEBFJhejImU00-rsdG2jkJjVvKdS-pEq3gDtduXuMdhknJtoBLMyZa4fCyYM89Bc2xnnRYGL-EoJxwkeXtvPMxMh-cnasBa2X6n2MWmOthS1nVC7cS9KE/s400/MBFD+backs.jpg" alt="" id="BLOGGER_PHOTO_ID_5632601178132940738" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQXis_xzVH-NkpESDEqGrerZi6VuKK6UdAdIjOZgdlGLqZaEC3oD_TMfCtpIAcOejUS88eVW_6AC2U_znLPlLDGdF_yK2TCuwKJa8WB_mI1-nfHo6mmJfhmYaVQkHiKeAT5FHZ9QxOBb4/s1600/ee6b8cc814db0f911ae9225a5abe1c71.jpg"><img style="cursor:pointer; cursor:hand;width: 371px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQXis_xzVH-NkpESDEqGrerZi6VuKK6UdAdIjOZgdlGLqZaEC3oD_TMfCtpIAcOejUS88eVW_6AC2U_znLPlLDGdF_yK2TCuwKJa8WB_mI1-nfHo6mmJfhmYaVQkHiKeAT5FHZ9QxOBb4/s400/ee6b8cc814db0f911ae9225a5abe1c71.jpg" alt="" id="BLOGGER_PHOTO_ID_5632743026029175394" border="0" /></a>Laura Lyn DiSienahttp://www.blogger.com/profile/07576280259828031782noreply@blogger.com0tag:blogger.com,1999:blog-3010227006758789215.post-87976857257880491862011-06-23T13:00:00.000-07:002011-07-23T20:49:50.617-07:00Hello KittyWho doesn't love Hello Kitty? I sure do, so doing these activity book cover comps for Modern Publishing was like a childhood dream come true!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEKtzVkX-J6LzX_cOmqgP6itB8qmfZjU9zgENrI5SjSo6JnaOojXxqKVhM-b64UYrRwBenJLF2AQwkQnn54pHBLi2VVrVXhM_ZO5_tfcszdqW2te60Y7euIjslqHe3y0To1mdG9D4fZUk/s1600/HK_Photo-Album-CVR.jpg"><img style="cursor:pointer; cursor:hand;width: 302px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEKtzVkX-J6LzX_cOmqgP6itB8qmfZjU9zgENrI5SjSo6JnaOojXxqKVhM-b64UYrRwBenJLF2AQwkQnn54pHBLi2VVrVXhM_ZO5_tfcszdqW2te60Y7euIjslqHe3y0To1mdG9D4fZUk/s400/HK_Photo-Album-CVR.jpg" alt="" id="BLOGGER_PHOTO_ID_5632653742100090082" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj712UpBSykoY6iSmTDvPa7CqMCuXoCS8M6RRecbb11gliNYTkwt_xjdiutC_fXpgywgLPHmEVVqk0B_d8sr1atxXk7KWCUQJRDljvU5JA2e0iqaOXanoh5_85lzyb1WN1uYpk5AK-hAYQ/s1600/HK_Gatefold-CVR.jpg"><img style="cursor:pointer; cursor:hand;width: 302px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj712UpBSykoY6iSmTDvPa7CqMCuXoCS8M6RRecbb11gliNYTkwt_xjdiutC_fXpgywgLPHmEVVqk0B_d8sr1atxXk7KWCUQJRDljvU5JA2e0iqaOXanoh5_85lzyb1WN1uYpk5AK-hAYQ/s400/HK_Gatefold-CVR.jpg" alt="" id="BLOGGER_PHOTO_ID_5632653213553093938" border="0" /></a>Laura Lyn DiSienahttp://www.blogger.com/profile/07576280259828031782noreply@blogger.com0tag:blogger.com,1999:blog-3010227006758789215.post-58464847460511612912011-06-01T12:00:00.000-07:002011-07-23T20:43:41.451-07:00GLEE!Super fun interior concepts for a GLEE! activity book.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv6SZyiKyYtWDTl85uVerqaOqrGCMZMutsbwcMOFYLbWgHQ4RmezgBWxOz8JgPcKdcbpGhVD3iXPCj5TfanniXsOZKVLozcSFWY2RNfkDWBcjxPv5PYcQ42DRZ2QYolOkhlrLPihJ_Aq4/s1600/Glee-Activity-Book-12.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv6SZyiKyYtWDTl85uVerqaOqrGCMZMutsbwcMOFYLbWgHQ4RmezgBWxOz8JgPcKdcbpGhVD3iXPCj5TfanniXsOZKVLozcSFWY2RNfkDWBcjxPv5PYcQ42DRZ2QYolOkhlrLPihJ_Aq4/s400/Glee-Activity-Book-12.jpg" alt="" id="BLOGGER_PHOTO_ID_5632754617385334930" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSOaq2FefONLfRVYgdHSzGV8PS1DvmLR3WMAgWhFaiIj6Iy4e-Fat_0DfHNKb84DmONqe89M3CAXY7WlNzJ-q3xjLi2m3_yT3gQpvR4pz2kLVL42dSiUFY_Fnn7s5rk_o1Ftu-5N0qg1o/s1600/Glee-Activity-Book-1.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSOaq2FefONLfRVYgdHSzGV8PS1DvmLR3WMAgWhFaiIj6Iy4e-Fat_0DfHNKb84DmONqe89M3CAXY7WlNzJ-q3xjLi2m3_yT3gQpvR4pz2kLVL42dSiUFY_Fnn7s5rk_o1Ftu-5N0qg1o/s400/Glee-Activity-Book-1.jpg" alt="" id="BLOGGER_PHOTO_ID_5632656025596258706" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHUBInoEKtHQrEU6WyE0HAg7BA0-HVt7pv-Rg9RLILXVLUcLjYAZeaLfj8nlgx0bugKcVTDpChVGffJR6j6RnjJyR6k6tEAVjAALkb2YD1her1wZ0vKmEK-ORv2sRMab_dUEDrPpds_5o/s1600/Glee-Activity-Book-13.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHUBInoEKtHQrEU6WyE0HAg7BA0-HVt7pv-Rg9RLILXVLUcLjYAZeaLfj8nlgx0bugKcVTDpChVGffJR6j6RnjJyR6k6tEAVjAALkb2YD1her1wZ0vKmEK-ORv2sRMab_dUEDrPpds_5o/s400/Glee-Activity-Book-13.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5632759446439822546" /></a>Laura Lyn DiSienahttp://www.blogger.com/profile/07576280259828031782noreply@blogger.com0tag:blogger.com,1999:blog-3010227006758789215.post-83924142846195009972011-01-01T08:00:00.000-08:002011-09-04T10:27:49.356-07:00Scarlett & Crimson<span style="font-size:100%;">This chapter book series, based on the concept “Scarlett & Crimson” by UK's Ged Backland, was SO much fun to work on! Still hoping it will make a comeback!</span>
<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioxrzncJtGROOv97WUOV14iFxCkZbb0jk_JSnplmuhqOfLvegv7K8chIYYP199fHonP0f8wFVH7jNizcyTetcBN2jY_pd9DXMo0KFz658QhAm3l2bSghtao-K4TgSD_q6N52qttp9WdUQ/s1600/SC+LightintheDarq+CVR+G.jpg"><img style="cursor: pointer; width: 400px; height: 289px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioxrzncJtGROOv97WUOV14iFxCkZbb0jk_JSnplmuhqOfLvegv7K8chIYYP199fHonP0f8wFVH7jNizcyTetcBN2jY_pd9DXMo0KFz658QhAm3l2bSghtao-K4TgSD_q6N52qttp9WdUQ/s400/SC+LightintheDarq+CVR+G.jpg" alt="" id="BLOGGER_PHOTO_ID_5645180430750495650" border="0" /></a>
<br /><span style="font-size:85%;">(back cover, spine, front cover)</span>
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<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju9UtRCpYZsT-EATRwfKlbtZjSTyHNuC1OzB7ag5qep3HR3eTylhloy7tuUuLsMCt5C-m7cdn9AqAMTZZKFzMYOG2sejlPeR1Gopn866k82bAdCWqJ7uA9Bgum06LPhOUeB3d0SCrA5h8/s1600/A+Light+in+the+Darq.jpg"><img style="cursor: pointer; width: 400px; height: 298px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju9UtRCpYZsT-EATRwfKlbtZjSTyHNuC1OzB7ag5qep3HR3eTylhloy7tuUuLsMCt5C-m7cdn9AqAMTZZKFzMYOG2sejlPeR1Gopn866k82bAdCWqJ7uA9Bgum06LPhOUeB3d0SCrA5h8/s400/A+Light+in+the+Darq.jpg" alt="" id="BLOGGER_PHOTO_ID_5645180745999624082" border="0" /></a>
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<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjobYytSlyGzlxJOaC3VAMyqvJJlQummdFdBLkO6x1OhgY374RAOX7v97FWYDqIam5sjdsRqQX-A6VourjQ31SM2hyphenhyphenRLo-eczfgOT35_flZLBQDSpDtLDNrMvf_464e6Htjqjg1SChRWoU/s1600/A+Light+in+the+Darq2.jpg"><img style="cursor: pointer; width: 400px; height: 298px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjobYytSlyGzlxJOaC3VAMyqvJJlQummdFdBLkO6x1OhgY374RAOX7v97FWYDqIam5sjdsRqQX-A6VourjQ31SM2hyphenhyphenRLo-eczfgOT35_flZLBQDSpDtLDNrMvf_464e6Htjqjg1SChRWoU/s400/A+Light+in+the+Darq2.jpg" alt="" id="BLOGGER_PHOTO_ID_5645180750135004018" border="0" /></a>
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<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4sogNe6nzCyEqe15Y1zeodKTf_XDAfV02O3uRxoIAJB7k02zXFSAvB2bwYNlt46fvtffsQAW_jwUXS95fXAw0ZL5JpyBSRo5IOuiWU4vKuyZyg16SoEcuv71ALcvAleDYrZfHBt7EJWI/s1600/A+Light+in+the+Darq3.jpg"><img style="cursor: pointer; width: 400px; height: 298px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4sogNe6nzCyEqe15Y1zeodKTf_XDAfV02O3uRxoIAJB7k02zXFSAvB2bwYNlt46fvtffsQAW_jwUXS95fXAw0ZL5JpyBSRo5IOuiWU4vKuyZyg16SoEcuv71ALcvAleDYrZfHBt7EJWI/s400/A+Light+in+the+Darq3.jpg" alt="" id="BLOGGER_PHOTO_ID_5645180754271706562" border="0" /></a>
<br /><span style="font-size:85%;">(interior spreads) illustrations by Shane L. Johnson</span>
<br />Laura Lyn DiSienahttp://www.blogger.com/profile/07576280259828031782noreply@blogger.com0