molly irwin

blog break

Unfortunately, my computer has stopped working. I'm looking into service, but it may be a while before we decide on a solution. This is the place where I keep photos, graphic design, writing, and music (hopefully the backup drive has been doing its job), so you can imagine my unease as the tool I've become dependent upon is whisked away.

I had hoped to share some of my type design for the summer book and sources inspiring me for that project. This will all have to wait, however, I AM still photographing the series. The work is still very much alive behind the scenes. For those encouraged to join me, I hope that you carry on in your own way as well, that we might share those projects yet.

This must be a sign; a quiet directive for less screen time and more face time. Less indoors; more outdoors. That's how I'm reading it. Be back sometime soon.

spicy snacking

 

We've had friends visiting for a few days and to me that's always good occasion to try out some fun new recipes. Both that we've sampled from Ellie Krieger's book, The Food You Crave, have been AMAZING. Last night was a fun make-your-own-summer-rolls extravaganza, and tonight we'll devour a batch of edamame "hummus" with spiced pita chips during our scrabble match. I already wish I'd doubled the batch on the crisps.

Even though both recipes are available online, I highly recommend this book. It is beautifully photographed and full of delicious fresh and healthy choices. It's one I'll turn to all summer long.

100 reasons to love summer

 

Even though we live in the city we're blessed with lots of nearby green space. We missed our third wheel yesterday, and can't wait 'til school is done this week so our trio can bomb around together for a couple of months.

  

It's June already. June. Month number six. Half way through the year. In light of that, a couple things are on my mind: 1) I haven't worked on a memory-keeping project since December, and 2) How am I advancing my creative goals so far this year? *

Working on the December daily project was a really simple way to capture our family happenings. The most significant aspects (for me) were taking a few minutes each day to jot notes about our activities, thoughts and feelings in the moment, and uploading my photos same day which helped bring forth the narrative.

During that process I also reaffirmed that I want to do more with photo enlargements. Some of the images just call out to be bigger and I haven't done enough in that direction. I justified my inactivity by the fact that I'm lacking a large album (true!) in which to keep the finished pages. Of course that's just an excuse.

Last year's summer book (posting soon) is an overview; snippets of people, places, events, but nothing in-depth. I like it alright, but even as I was putting it together I realized that without enlargements I was de-emphasizing the visual focus that some of those occasions deserve. 

Enter this clever new flickr group, and I've been sparked to approach organizing my summer photos in just such a fashion:100 reasons to love summer. A plan is born.

This summer I'm working with a larger page size, bigger photos, writing my bit on the day events take place (or soon thereafter, when able). I want a project to work on over time; without urgency. It's a good thing I didn't get too far on the garden journal, because I think it wants to be encompassed into this one volume. Procrastination paid off.

Care to join me documenting '100 reasons to love summer' in whatever format works for you? My only concern is that there will be way more than 100 things. That's a good problem to have though, right? Check the flickr group for inspiration. I'll be sharing my photos there, and the book project, here.

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* I'll address 'creative goals' progress another day.

 

watermelon skirt

 

Can you take another sewing post?

I certainly hope so, because I've been loving every aspect of learning about my machine. My interest isn't primarily to sew apparel, but in smaller sizes with bright fun fabrics it's more forgiving than clothing for myself. And unlike myself, the kids look great in an elastic waist. 

We selected a bright watermelon linen/rayon blend that unfortunately frayed quite a bit and required creativity with stitch selection and construction. The directions which read "easy" on the pattern seemed unnecessarily complicated, and as I worked through the steps I kept thinking there should be a simpler way to accomplish a three-tiered skirt. Eventually, I ended up starting over entirely using my own directions, and I liked the end result much more. Lessons learned? You bet'cha!

I'm not sharing a pattern number because it doesn't get my recommendation. And I'm not sharing the simplified process [today] because it needs refinement. Maybe sometime after I've tried a few more, but I'm already moving on to other styles in crisp, neat easier cotton.

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Also, thank you so very much for your input on last friday's meatless meals question. The comments were full of informed thoughts and ideas. I'll be trying many of the suggestions beginning immediately.

napkin in your lap-kin

 

... because today we're digging in to dinner. Ideas to be specific.

Would you mind sharing your favorite meatless meals?

We aren't vegetarians, but more often than not our family dinners don't include meat. Still, when I contributed a comment to Molly's recent dinner challenge, I had a hard time recalling just what it is that I put in front of the family each night. I've begun keeping a list of what we eat (an after-the-fact list) hoping to get more consistent ideas from myself by recalling just what I do from month to month. The last few days it read like this:

• egg salad sandwiches, baked squash, tossed salad

• rotini with vinaigrette, peas and mozzarella cubes, yogurt w/banana, strawberry, wheat germ

• tofu over jasmine rice with peas, julienne sweet potato, cilantro, spinach salad (above)

• oven BBQ chicken, (recipe link soon) cous cous with cashews, brussel sprouts

• orchiette with an acorn squash, parmesan, fresh basil sauce with peas, salad

We eat salmon about once a week and chicken once a week.Breakfast for dinner is always a crowd-pleaser. We're pretty much tired of pasta all around.

Our family's meat consumption has been reduced for a very long time. Primarily because I tend to be kind of squeamish. After having cooked it I'm a little turned off and don't want to eat it. That was before I learned about the changing nature of commercial US cattle farming, and the fundamental difference in the way that cows are raised and fed now vs. thirty years ago. From what I understand, the corn fed cows we eat today don't have the same nutritional value and fat-to-protein ratio as the more mobile, grass fed cow of our childhood meatloaf. And if the health of the cows themselves is any indication of how the product effects the consumer (and why shouldn't it be?) then you can draw your own conclusions. 

Okay that's enough of that little rant, but I would be curious to hear from readers in other countries (Argentina? Deutschland? Australia? The UK? I know you ladies are out there ... ) as to whether your commercially available beef is naturally grass fed. I found some at Whole Foods market at a premium. Tonight we're having it in a stir fry over quinoa. It's been a while.

Well now, back to the topic at hand  ...

Do you serve meatless meals? And if so, what are your favorites?

even more strawberries

 

Paul made Jam. I'll be doing a second batch tonight I believe.

 

I  made muffins. These are super quick and easy from The Joy of Cooking's basic muffin recipe.

 

We made fresh strawberry freezer pops with those handy molds I picked up at Target several summers ago. ... and Marty made a mess. When it comes to summer berries I just can't resist photos of everything.

Just so you're aware, it's not all food and sewing around here; though there will be more to come in those areas. I've been working on finishing up my summer mini book project from last year, which I hope to share on Friday or Saturday.

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edit: The freezer pops are as simple as can be, and so much better than commercial varieties.

Pulverize fresh strawberries in a blender with just a tiny splash of orange juice. You may not even need the OJ; try it first without. Pour into molds and freeze. Before serving run the mold form upside down under temperate water to loosen the pops. Last year we made fudgsicles, which the kids loved too.