Sunday, March 18, 2012

Let's Go and We'll Send Post Cards When They Ask

Life has been full. I want to say busy because that's what it feels like, but busy makes me think of doing things you don't really want to do and this week hasn't been entirely all of that. One thing that I am really excited about is this:


Gypsy Slow Down

















One afternoon my mom and I were browsing Etsy and came across some pictures that I liked. I had seen some hanging in my friend's house, where an artist had printed bright images like cupcakes and dogs over a page from an old book.

I love vintage and retro things so I thought, what if we made pictures using recycled paper from an old book and photos from ads in an old magazine? Our end product is...viola. What you see above. Check out my whole collection on Etsy here, I am putting more up.



Gypsy Slow Down


Every weeknight it seems like something is going on and the weekend as well, so Saturday Witt and I decided we would post pone all the work and go to Raleigh for the day to get out of town. We went to the Flea Market on the fair grounds and walked around. It was a beeeeautiful day and I wore my new red skirt from a thrift store ($3 at Goodwill- I got 5 shirts, 2 skirts and a sweater for $35. And some still had tags. My sisters have sold me on thrifting. I didn't invent that word but I like it) and sandals and it felt like SPRING. I bought a turqiouse necklace from a Native American man with a mohawk (on his head) and two tattoos of the sun on his chest. I could see his chest because he was wearing a white tank top that was cut so as to hang down almost to his belly button. Interesting. He informed me that all of his materials were authentic and that he was half Cherokee and that he didn't use string in his jewerly but buffalo hide. I guess I was impressed. I love my bracelet.

We ate lunch at the Player's Club near the campus and had really good fried oysters. The waiter said that the main chef was currently out having surgery and that he shouldn't admit it but the chef covering for him was a little better. He was good. Fried oysters around here are not always that delicious. I had a good caeser salad and of course some Irish beer because it was St. Patrick's Day. We walked around the history museum and then all the way downtown to get coffee. By the end of the day my feet were not happy that I wore gladiator sandals.

On the way home we went to Trader Joe's in Durham and bought some wine. Hello, $2.50 a bottle on some! I read in one of my magazines that a $3 cab at Trader Joe's beat out a lot of expensive wine in a blind taste test. So we stocked up.

On the way home we rode with the sun roof down.

 It was a good day.



Gypsy Slow Down



Last night I made a really good, fresh, upbeat, springy tuna salad with parsley from this month's Bon Appetit. I made it the night before to take to a picnic the next day with my family at the Guilford Courthouse, to watch the re-enactment of a revolutionary war battle that was fought in Greensboro, NC. My sister Lauren and niece, Ela, were in town so we met up to eat and watch the festivities. 


I love tuna salad but I don't love mayonnaise. This recipe uses a tangy parsley vinaigrette in place of the mayo and I love love love it. The recipe called for champagne vinegar which I didn't have so I used white wine instead and also pomegranate seeds in place of the radicchio for color. It added a nice tang and also sweetness. Here is my version:


White Bean and Tuna Salad with Parsley Vinaigrette

Parsley Vinaigrette

2 cups (packed) flat-leaf parsley (leaves and stems)
1/2 cup olive oil
3 tablespoons fresh lemon juice
3 tablespoons white wine
1 garlic clove, crushed
Kosher salt and freshly ground black pepper

White Bean and Tuna Salad 

1/2 cup pomegranate seeds
Kosher salt and freshly ground black pepper
2 15-ounce cans cannellini (white kidney) beans, rinsed, drained
2 celery stalks, peeled, sliced thinly on an extreme diagonal
1 cup drained olive oil–packed tuna in a jar or good-quality canned tuna, broken into large pieces
Flat-leaf parsley sprigs (for garnish)

Pulse parsley, oil, lemon juice, wine, and garlic in a food processor until well blended. Season to taste with salt and pepper. Combine all ingredients with vinaigrette and toss to coat. Season with salt and pepper.





I hope the weather where you are is getting slightly warmer and that it feels like a new season. I like winter just fine, but I have to say, there is a newness to the air right about now. The future looks bright, don't you think?

Happy Spring!

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