.Behind the Redwood Curtain.

enginedynamicsinc:

July 20 th 1969 : Neil Armstrong and Buzz Aldrin on Apollo 11. Neil Armstrong became the first to actually step onto the moon six hours after landing on July 21 1969.

I’ve seen a few posts about today being the day the final book in the Harry Potter series came out, but come on, Moon Landing/Walk much more important realistically.

enginedynamicsinc:

July 20 th 1969 : Neil Armstrong and Buzz Aldrin on Apollo 11. Neil Armstrong became the first to actually step onto the moon six hours after landing on July 21 1969.

I’ve seen a few posts about today being the day the final book in the Harry Potter series came out, but come on, Moon Landing/Walk much more important realistically.


Made lamb kebabs with Deck Family Farm meat that was part of a larger wedding present.

Then peppers, cherry tomatoes, and onions.

Seasoned the meat with: salt, pepper, aleppo pepper, coriander, cinnamon, dried garlic (that i turned to powder), and I drizzled it with lemon juice and honey that I heated together.

Served with: Pita; Fage (yogurt) mixed with: lemon, sumac, ground sesame seeds, and minced garlic; lettuce.

I bought a cucumber but forgot about it, oops.

aaaaand Honeydew melon.


Trixie is officially bathed for the first time in a couple months.

The water was a lovely shade of brown when I started rinsing out her soap.

She is so shiny again.


pandorasaurus:

HP World savings with redwoodmagpie!!

Last night on our way to dinner Adam and I were discussing how we want to go to HP World. Then we were like, “Well who should we get stoked on this with us?” and he suggested our moms. I said, “Yeah that could be fun… or, Courtney.” So we texted her, “Start saving, Harry Potter world in two years or less.” Obvi Court already had some grand plans to save for, but best start throwing dollar dollar bills in there.
Edit: Florida, Courtney asked CA or FL too, and I was like Floooorida I need all the parks. View Larger

pandorasaurus:

HP World savings with redwoodmagpie!!

Last night on our way to dinner Adam and I were discussing how we want to go to HP World. Then we were like, “Well who should we get stoked on this with us?” and he suggested our moms. I said, “Yeah that could be fun… or, Courtney.” So we texted her, “Start saving, Harry Potter world in two years or less.” Obvi Court already had some grand plans to save for, but best start throwing dollar dollar bills in there.

Edit: Florida, Courtney asked CA or FL too, and I was like Floooorida I need all the parks.


masterchefonfox:

Pumpkin Fettuccine, Roasted Chicken and Spicy Corn Purée
submitted by thewayweate
By the late 1980’s, Americans had already become completely enthralled with the glamour and simplicity of Italian Cuisine. Fresh pasta was something of a national obsession as a new generation of gourmands were introduced to the old-world array of pasta-bilities that Italy had to offer. Also popular in the late 1980’s was a leaning toward low-fat, recipes that relied far more on olive oil than the copious amount of butter called for in the 1960’s and 70’s. Grilled chicken breast became not only a restaurant staple, but an oft featured item on home menus from decadent dinner parties to weeknight whip-ups at home.
 With a nod to both of these well held trends of the 1980’s, The Way We Ate offers a dish that would have easily been found in an American dining room or restaurant in the era of big hair, big shoulder pads and even bigger egos.
Pumpkin Fettuccine, Roasted Chicken and Spicy Corn Purée
Prepare the Spicy Corn Purée:
2 - Fresh, whole Jalapeño Peppers
1 - Can of Baby Corn
1/2 Cup - Heavy Cream
Salt and Pepper
Heat a heavy cast iron skillet over high heat, and dry roast the peppers on the skillet.
Press the peppers occasionally into the skillet using a large heavy spoon, turning the peppers frequently to blacken and char them on all sides. Once fully blackened (about 10 minutes) remove peppers and allow to cool. Slice peppers in half, removing all stems, seeds and ribs. Using a small knife, remove the dried blackened skin to reveal the charred flesh. set aside.
In a food processor, combine drained corn, jalapeños and spices. Process on high for about 1 minute with a tablespoon of water, until smooth. Restart Machine and add heavy cream in a stream to processor, and process until combined (about 30 seconds). Set aside at room temperature. 
Prepare the Pumpkin Fettuccine:
1 Cup - All-Purpose White Flour
1 Cup - Semolina Flour
1 Teaspoon - Kosher Salt
1/4 Teaspoon fresh ground pepper
2 tablespoons - Olive Oil
2 - Egg Yolks
2/3 Cup - Canned Pumpkin Puree 
2 Cups - Grape Tomatoes
10 to 12 - White Pearl Onions
1 Tablespoon - fresh rosemary
3/4 Cup - Tinned Chicken Broth
1 Cup - Sliced Black Olives
1 Cup - Fresh Chick Peas (Casing Removed)
Preheat oven to 450.
Combine the flours, salt and pepper in a large bowl and stir with a whisk. Add egg yolks and pumpkin, combining the mixture with hands until fully incorporated. If necessary, add more flour or pumpkin to obtain a consistency that’s solid and moist, but does not stick to hands. roll dough into a tube and cut in four pieces. Press each piece into a disc, and wrap well in wax paper. Place discs in refrigerator to rest. 
Meanwhile, slice tomatoes in half and add to a bowl. Peel pearl onions, slice in half, and add them to bowl with rosemary, olive oil, and a pinch of salt and pepper. Combine to coat with the olive oil and pour them into a rimmed baking sheet. Place in oven on center rack for 20-30 minutes until well roasted, but not blackened. Set aside to cool.
Add cooled ingredients to food processor, and purée well. place mixture in small sauce pan and add tinned broth stirring to combine. over very low heat, reduce mixture by 1/3. (about 30 minutes)
in another small saucepan, Steam chick peas in a vegetable steamer over medium heat, with water in a small saucepan for 15-20 minutes. Place in a small bowl and allow to cool.
Remove 2 discs of pasta from refrigerator (reserving other two for another meal).
On a well floured surface, roll pasta out to about 1/16” thickness in a large rectangle, using a straight or “french” rolling pin.Dust pasta sheet liberally with flour and starting with the shorter end of the rectangle, roll pasta into a tube (as you would a Jelly Roll), and slice tube using a large kitchen knife at 1/2” intervals.  Unroll each noodle and hang on plastic hangers. Repeat with second disc and allow both hangers of pasta to dry slightly.
Prepare The Chicken Breast:
2 - Bone-in Chicken Breasts
1 - tablespoon olive oil
pinch of salt 
pinch of pepper
Rinse chicken breasts under cold water and pat dry. Coat breasts with olive oil and sprinkle with salt and pepper. Prepare a charcoal grill and roast the breasts over medium hot smoldering coals. Turn chicken frequently and roast on all sides for 10 minutes, or until the breasts read 165 Degrees on a thermometer. Remove from grill and tent with tin foil.
Combine and serve the dish:
Prepare a pot with about 1 quart of salted water and bring to a rolling boil. Boil pasta for 30-60 seconds until done and strain, reserving a few tablespoons of the water, if needed.
In a large bowl combine the pasta, the reduced tomato mixture, the chick peas, and the sliced olives. Toss and add a few teaspoons of the pasta water if needed to loosen the mixture and coat the pasta well. Plate the pasta with one chicken breast per person, and add about 1/4 cup of the spicy corn puree over or alongside the chicken. 

reblogging because I Want to make this eventually View Larger

masterchefonfox:

Pumpkin Fettuccine, Roasted Chicken and Spicy Corn Purée

submitted by thewayweate

By the late 1980’s, Americans had already become completely enthralled with the glamour and simplicity of Italian Cuisine. Fresh pasta was something of a national obsession as a new generation of gourmands were introduced to the old-world array of pasta-bilities that Italy had to offer. Also popular in the late 1980’s was a leaning toward low-fat, recipes that relied far more on olive oil than the copious amount of butter called for in the 1960’s and 70’s. Grilled chicken breast became not only a restaurant staple, but an oft featured item on home menus from decadent dinner parties to weeknight whip-ups at home.


With a nod to both of these well held trends of the 1980’s, The Way We Ate offers a dish that would have easily been found in an American dining room or restaurant in the era of big hair, big shoulder pads and even bigger egos.

Pumpkin Fettuccine, Roasted Chicken and Spicy Corn Purée

Prepare the Spicy Corn Purée:

2 - Fresh, whole Jalapeño Peppers

1 - Can of Baby Corn

1/2 Cup - Heavy Cream

Salt and Pepper

Heat a heavy cast iron skillet over high heat, and dry roast the peppers on the skillet.

Press the peppers occasionally into the skillet using a large heavy spoon, turning the peppers frequently to blacken and char them on all sides. Once fully blackened (about 10 minutes) remove peppers and allow to cool. Slice peppers in half, removing all stems, seeds and ribs. Using a small knife, remove the dried blackened skin to reveal the charred flesh. set aside.

In a food processor, combine drained corn, jalapeños and spices. Process on high for about 1 minute with a tablespoon of water, until smooth. Restart Machine and add heavy cream in a stream to processor, and process until combined (about 30 seconds). Set aside at room temperature. 

Prepare the Pumpkin Fettuccine:

1 Cup - All-Purpose White Flour

1 Cup - Semolina Flour

1 Teaspoon - Kosher Salt

1/4 Teaspoon fresh ground pepper

2 tablespoons - Olive Oil

2 - Egg Yolks

2/3 Cup - Canned Pumpkin Puree 

2 Cups - Grape Tomatoes

10 to 12 - White Pearl Onions

1 Tablespoon - fresh rosemary

3/4 Cup - Tinned Chicken Broth

1 Cup - Sliced Black Olives

1 Cup - Fresh Chick Peas (Casing Removed)

Preheat oven to 450.

Combine the flours, salt and pepper in a large bowl and stir with a whisk. Add egg yolks and pumpkin, combining the mixture with hands until fully incorporated. If necessary, add more flour or pumpkin to obtain a consistency that’s solid and moist, but does not stick to hands. roll dough into a tube and cut in four pieces. Press each piece into a disc, and wrap well in wax paper. Place discs in refrigerator to rest. 

Meanwhile, slice tomatoes in half and add to a bowl. Peel pearl onions, slice in half, and add them to bowl with rosemary, olive oil, and a pinch of salt and pepper. Combine to coat with the olive oil and pour them into a rimmed baking sheet. Place in oven on center rack for 20-30 minutes until well roasted, but not blackened. Set aside to cool.

Add cooled ingredients to food processor, and purée well. place mixture in small sauce pan and add tinned broth stirring to combine. over very low heat, reduce mixture by 1/3. (about 30 minutes)

in another small saucepan, Steam chick peas in a vegetable steamer over medium heat, with water in a small saucepan for 15-20 minutes. Place in a small bowl and allow to cool.

Remove 2 discs of pasta from refrigerator (reserving other two for another meal).

On a well floured surface, roll pasta out to about 1/16” thickness in a large rectangle, using a straight or “french” rolling pin.Dust pasta sheet liberally with flour and starting with the shorter end of the rectangle, roll pasta into a tube (as you would a Jelly Roll), and slice tube using a large kitchen knife at 1/2” intervals.  Unroll each noodle and hang on plastic hangers. Repeat with second disc and allow both hangers of pasta to dry slightly.

Prepare The Chicken Breast:

2 - Bone-in Chicken Breasts

1 - tablespoon olive oil

pinch of salt 

pinch of pepper

Rinse chicken breasts under cold water and pat dry. Coat breasts with olive oil and sprinkle with salt and pepper. Prepare a charcoal grill and roast the breasts over medium hot smoldering coals. Turn chicken frequently and roast on all sides for 10 minutes, or until the breasts read 165 Degrees on a thermometer. Remove from grill and tent with tin foil.

Combine and serve the dish:

Prepare a pot with about 1 quart of salted water and bring to a rolling boil. Boil pasta for 30-60 seconds until done and strain, reserving a few tablespoons of the water, if needed.

In a large bowl combine the pasta, the reduced tomato mixture, the chick peas, and the sliced olives. Toss and add a few teaspoons of the pasta water if needed to loosen the mixture and coat the pasta well. Plate the pasta with one chicken breast per person, and add about 1/4 cup of the spicy corn puree over or alongside the chicken. 

reblogging because I Want to make this eventually


Forever can’t forget the mustache Sam Claflin (grew? wore?) to play Philip Swift in Pirates of the Caribbean, while watching him as Finnick Odair.


my pinky, ring and middle fingers are each painted with a new shade from Zoya so I can see which one I like the best for my fingers, and all three are winning y’all.


Adam bought us a groceries the other day.

He went all alone, and he bought me free range eggs, organic strawberries, organic carrots, organic salad mix aaaaaaand It’s-It ice cream sandwiches (which I’ve recently learned aren’t found outside of CA, or if they are they’re hard to find…)

Anyways the It’s-its went into the freezer door, but weren’t staying cold enough… So I turned down the temperature, which controls the fridge and freezer.

Suffice to say all of it was frozen. ALL OF IT. Ever cracked into a FROZEN egg? Yeah that was fun.

Oh that salad, it’s like black goo. 

The strawberries are just starting to defrost, I need to bake with them otherwise they’ll be goo by this afternoon.

Carrots were frozen solid and together.

I hate the appliances in this house.


Those prep questions I went over? There were 14 of them.

I wrote:

3,280 words

6 pages

242 lines

32 paragraphs

18,000 characters

14,763 characters (no spaces)

Like that’s more than I’ve written in forever… but hey, proud of myself for articulating something out so that I have something in my brain that relates to maybe something they’ll ask me.

My parents are ready to quiz me too when I get home. Jeez, that’ll be awful


sorry for the rant this just bugs.

Adam had a friend he really wanted to come to the wedding. She lives in Colorado, let’s call her a festigirl, because she is.

He invited her to our wedding when we invited everyone else, I even made the allowance of her boyfriend/partner whatever hippy term they use in hopes that she would at least try to come… because you know road trippin’ from CO is easier with a pair.

When he invited her she was living in New Zealand, but was going to be back months before our wedding. When it finally came down to it, and I got on my facebook harassment train (lemme see ooooh you didn’t mail back my RSVP even though you knew you couldn’t come, or better yet you already have a hotel but you didn’t think it necessary to tell me?!) and asked her if she was coming.

I got some bullshit excuse about money, and ooh I’d just love to be there, blah blah blah. Since then this girl has gone to at least 3, 3, festivals. Now I don’t know about you, but I look into festis, I look at their costs. Three festi tickets alone let’s say that takes us to $750 (could easily be more) and then we need food/booze/drugs/trade items/money so we’ll round that to let’s say $150/festi (again could easily be waaaaay more, or less, props to those who it is less for.) So right there that’s $1,200… 

Driving from CO to CA is 1,134 miles each way, I know it costs me $40-$50 per 400 miles of driving. That’s $300 round trip to drive, along with hotels $300 for two nights where the wedding was, and they’d probably camp in Nevada. 

Ergo, she could have made it to the wedding had she not been selfish.

Also, I’m astonished that people who were invited to our wedding didn’t at least send a congratulations card, because technically you’re supposed to send a gift.


reading over interview questions that could? be asked based on what the internet says.

either way, I read the question, give my answer (which means type it out), and then read over what they have to say should be in my answer, and see if I hit that point.

I also have pulled all the standards and am studying the SIOP model. Wooh.


Top 2 are the bases for my centerpieces. Apparently there was styrofoam and concrete and then the flowers which had wire going through it (like a stem) ran through the foam, tissue was glued over these.

Bottom is Adam’s table that he made us years ago. However I oiled it the other day (previously we’d never stained or oiled it) and I can’t believe it took me like 2.5 years to do… Poor black walnut, at least you can show off now! That’s a before picture on the bottom at our old house.

Mostly just wanted to show ya Adam’s table because I made it pretty, though I haven’t finished the whole table just yet.


I just enjoy staring at my wedding photos.
Also lo and behold the only living flowers that were used in my wedding.
Photo Credit: Amber Pappé Photography  View Larger

I just enjoy staring at my wedding photos.

Also lo and behold the only living flowers that were used in my wedding.

Photo Credit: Amber Pappé Photography