Numero Uno.

My first for sale Keep Cozy is finished! Im super tired, but couldn't leave this unfinished/have been up late talking to Kate. This won't be going on etsy though, that is to come. I was recently asked to sell this in a for real store, one that I love, here in Vancouver. So this is the start of my first batch. Hooray!


And this is tired me, modelling, in a messy, not yet studio glamorous den. G'night!

I sure wish I could yodel.

Today was a lovely mellow day. Sleeping in, hanging out and chatting with Richard, lunch on The Drive at little nest, chatting about consignment possibilities with Heather at Lucky Rooster (love), thrifting and a walk home past Casa Gelato aka my dream world. I even got to wear my new etsy purchase from the wonderful Rhiannon at Toast Clothing. I love, love it. So perfect for a sunny day, comfy and comes with a little piece of home (that's a fantail on the hip!). Make sure you check out her store and blog, so good.

Tonight was especially exciting, as we were able to make our first dish using veggies from our garden. Hoorah! Well, technically we have used the basil, but I don't think that quite counts like this does. When I got home from our trip out, I noticed that our rainbow chard had totally wilted in the sun and I think it was also just getting a little big. So I gave it a big drink and decided to harvest some of it tonight. It was delicious! I made a lime coriander noodle dish with tofu (when I say dish, really I just made it up) and it was simple and lovely.

Just saute some mushrooms and capsicum (bell pepper) in olive oil and garlic for awhile, throw in your chard and continue to saute for another 5 min or so. I then covered the pan to let it all steam together for a few minutes. Thoroughly squeeze half or a whole lime over the veggies and add coriander depending on how strong a flavour you like. Add enough noodles for the desired end amount and saute for 5-10 min. Throw in some tofu and heat through so all the flavours and goodness mix together. Voila! Haha, not so exact I know, but it is very simple. I'll write down the recipe next time I make it.
I'll leave you with this, my accompaniment for the evening.

Goodnight!

It's the accent.

Today's Flight of the Conchords moment.

I was on the bus knitting while trying to balance myself in the bendy bit (the new bendy buses don't have seats in the bendy bit, just a place to rest your back) and noticed this guy completely intrigued with what I was doing, so I smiled politely ('cause really he was just staring and I didn't know what else to do).

Bus guy: 'What're you making?'

Me: 'A neckwarmer'

Bus guy: 'A.....?'

Me: 'Oh, a neckwarmer' (more polite smiles)

Bus guy: 'A nick...a what?"

Me: 'A neckwarmer'

Bus guy: 'What's a nickwarmer?"

Me: 'Oh, no...a neckwarmer' (I point to my neck and try to sound a bit Canadian)

Bus guy: 'Ohhhhh, a neckwarmer!'

Me: 'Ha, yep. It's the accent' (apologetic laugh).

Awkward silence until we get to our stop.

Banana pancake goodness.

This is just a quick one, as I am really really meant to be tidying our house as we speak. We have both been sick in the last little while, with Richard only just returning to work tonight after 2 weeks off, so I am sure you can imagine what a treat our house is at the moment.

But. I wanted to share these with you.

Neither of us felt that much like cooking this evening, so I decided on banana pancakes. And yes we did eat them on the coffee table (the dining room table is covered with my latest thrift store finds, but more about that later). They were delicious, moist and just the right texture. You know, a few crispy bits on the outside, hot and a little runny from the banana on the inside.

You too can make these treats!

Ingredients

1 cup whole wheat flour

1 tablespoon natural unrefined sugar

2 teaspoon baking powder

1/4 teaspoon salt

1 egg, beaten

1 cup milk (I used soy)

2 tablespoons oil of your choice (I used sunflower)

2 ripe bananas, mashed

Method

1. Combine dry ingredients in one bowl. Mix together wet ingredients in another (make sure you beat the egg first).

2. Stir two mixtures together, don't worry about the lumps.

3. Lightly oil your skillet and heat it over a medium-high heat. Pour or scoop around about 1/4 cup of batter onto the griddle for each pancake. Cook until golden brown (your first flip will be when you see bubbles on the top of the batter) on each side.

4. Eat and enjoy!

Of course, these are easily made vegan just by using an egg substitute (which we sadly didn't have).

Time to tidy. Enjoy your day!

Peace.