McQueen

Tuesday is a busy day for me with finishing up interviews and articles planned for march, turning in our lease, and making more lip balms.

I decide to throw up some cool Alexander McQueen sketches. Oh how I love fashion sketches and McQueen’s inspirational work.

here nor there but everywhere.

I am here nor there but lately everywhere?

Lately, I’ve been testing ways to get off facebook for most of the day and checking in only at night.  I decided to take this month off from writing and carry-on with some new found projects. The good things is, it’s actually taking me away from the computer, which has surprisingly been really nice being out of touch. I realize the importance of facebook and using it to share some positive insight, as well as finding out the happenings on the newsfeed. but I tell ya, if i ever did believe in such a thing as A.D.D… I would have to say the facebook time-line could get me there. The timeline is the latest set up on facebook,  it’s format  has royally turned me off to being on there. At first the big pictures seemed pretty cool, but I just can’t seem to find where any of my post are going? It feels disorganized and distracting… and feeling I’m wasting more time trying to figure it out.  I guess I just don’t want to spend more time on the FB figuring it out? To remedy this situation and still maintain my presence, I decided to create facebook pages, starting with the re-branding of my lip balm LipJoy. You can check out the page here.

I will be posting most of my status updates as well as my blog post on my new page for The Sage Press.. Click here to view the page. you’ll find me mostly here.  In a lot of ways, it’s nice to have a fresh start, as I have not acquired the friendships or likes on my page as my main page, but it’s is all good.

And, If you ever want to know what I am doing on the Event/Party circuit. I created a page for Studio1520. Currently, this is where I’ll be working on my various projects…  screenings, art shows and fashion pop up shops...https://www.facebook.com/Studio1520

Those are the three pages you can find me… It might be a lot of work “liking” all those pages, you’re probably thinking what the hell is she doing?? I guess I kinda don’t want to be here or there, but always everywhere. I will say– you won’t see very many updates from me on own page. (aka. mikki sage), and that crazy time-line page.

on the slim chance you’ve happen to already “liked” those three pages.. then wow you know me well!!  I appreciate those who can keep up with me. so thank you.

Now have I sent you a Pinterest invite???  It’s so much fun!!

PICK A COLOR…

Just found this on my pinterst search.. oh my. remarkably I chose Sage color– and the description feel strangely familiar?  I am definitely more logical than emotional.

this is what you are suppose to do:

Look at the colors before reading the description. Pick the one you like the best & read the description.

Look of the Day

Style decade of envy… the 60′s from Pinterest

late 60′s eye make up.

Stylish eyewear was every where back then

Colorful tights & Long necklaces

Synched Proper!

Beautiful Collars!  60′S PERFECTION!      Serious envy!

Roasted Tomato Soup with broiled cheddar… YUM!!

All day I’ve had grilled cheese and tomato soup on the brain.  It was a beautifully sunny day in venice, but cold and nippy out,  kind of deceiving!  After a day of event planning, writing and yoga– I stumbled upon this recipe while curled up in my blankey researching on my pinterest. Doesn’t it look absolutely marvelous?!!

Roasted Tomato Soup with Broiled Cheddar

I loosely adapted the tomato soup part from an old Bon Appetit recipe, although more than quartering the oil, using less stock, no rosemary, roasting rather than sauteeing the garlic cloves and of course opening up a grilled cheese sandwich and broiling it on top. I think if the recipe could talk, it would forgive me.

Serves 4 (though closer to 6 if served in mugs)

Soup
3 pounds plum tomatoes, halved lengthwise
2 tablespoons olive oil
2 large or 4 small cloves garlic, unpeeled
1 teaspoon finely chopped fresh thyme leaves or 1/4 teaspoon dried
1/4 teaspoon (or more to taste) dried crushed red pepper
4 cups chicken or vegetable stock

Lid
4 1-inch slices from a large loaf of rye bread, whole wheat sourdough or bread of your choice (or 16 1-inch slices from a baguette), toasted until hard and lightly buttered on one side
1 tablespoon grated raw onion
1 cup coarsely grated cheddar (or more to taste)

Make soup: Preheat oven to 400°F. Wrap garlic cloves in a tight foil packet. Place tomatoes, cut side up, on large baking sheet. Sprinkle generously with salt and pepper (I used 1 full teaspoon of Kosher salt). Drizzle tomatoes with olive oil. Add foil packet of garlic to tray. Roast until tomatoes are brown and tender (garlic will be very tender), about 1 hour. Cool slightly.

Unwrap garlic packet and peel cloves. Transfer cloves, tomatoes and any accumulated juices to a blender or food processor and pulse machine on and off until tomatoes are a chunky puree. Transfer tomatoes to medium pot and add thyme, crushed red pepper and stock and bring to a boil Reduce heat to a simmer and cook, uncovered, for 25 minutes. Remove from heat and adjust seasonings to taste.

Create cheddar lid: Preheat oven to 350. Arrange four ovenproof soup bowls, crocks or large mugs on a large, foil-lined baking sheet. Stir grated onion into the warm soup. (I love this last-minute suggestion of onion.) Float toast slice(s) in each bowl, buttered side up and divide grated cheese generously over top. (If you’re using a wide bowl, you might find that you want more cheese to create a thick, broiled lid.) Bake soups on tray for 15 to 20 minutes, until cheese on top is bubbling and brown at the edges. If you’d like it even more bronzed on top, preheat your broiler and finish soups for a minute or two under it. Serve immediately.

Do ahead: Soup can be prepared one day ahead, and kept covered in the fridge. Rewarm before serving, or before finishing with cheddar crouton.

check out the rest here.

Enjoy!!!

today is awesome….

hello lovies– It was a nice weekend away with my hubbie on our two year anniversary. I have so much to share on the apple and gold-mining town in Julian, Ca… which I will post later on in the week. For now check out this awesome little store called the small object.  this poster “Today Is Awesome,” was a print by Sarah Neuburger ($20). And just so you know, today is awesome, I came back full of ideas to share on my blog. I’ll be posting stuff on my pinterest as well…. so many goodies on there! did I mention I’m slightly addicted pinning my post?!!   love you all… thanks for chiming in.

Creamy Peanut Butter Pie with Nutella… Wow!

So I just joined Pinterest and already addicted to checking out all the latest happenings with style, recipes, photographs, etc… the site is a bit overwhelming but I truly love seeing what everyone else in the world is creating.  Here’s a pie recipe that caught my eye to start.

This original recipe is the Peanut Butter Pie recipe from  Jenny’s  and Andrea added her version with Nutella… you decide what you want to make  but both look scrumptious!!

Creamy Peanut Butter Pie

Serves 10 to 12

8 ounces chocolate cookies

4 tablespoons butter, melted

4 ounces finely chopped chocolate or semi-sweet chocolate chips

1/4 cup chopped peanuts

1 cup heavy cream

8 ounces cream cheese

1 cup creamy-style peanut butter

1 cup confectioner’s sugar

1 – 14 ounce can sweetened condensed milk

1 teaspoon vanilla extract

1 teaspoon freshly squeezed lemon juice

Add the cookies to the bowl of a food processor and pulse into fine crumbs.  Combine melted butter and cookie crumbs in a small bowl, and stir with a fork to mix well.  Press mixture into the bottom and 1-inch up the sides of a 9-inch springform pan.

Melt the chocolate in a double boiler or in the microwave.  Pour over bottom of cookie crust and spread to the edges using an off-set spatula.  Sprinkle chopped peanuts over the melted chocolate. Place pan in the refrigerator while you prepare the filling.

Pour the heavy cream into a bowl and beat using a stand mixer or hand mixer until stiff peaks form.  Transfer to a small bowl and store in refrigerator until ready to use.  Place the cream cheese and peanut butter in a deep bowl.  Beat on medium speed until light and fluffy.  Reduce speed to low and gradually beat in the confectioner’s sugar.  Add the sweetened condensed milk, vanilla extract and lemon juice. Increase speed to medium and beat until all the ingredients are combined and filling is smooth.

Stir in 1/3 of the whipped cream into the filling mixture (helps lighten the batter, making it easier to fold in the remaining whipped cream).  Fold in the remaining whipped cream.  Pour the filling into the prepared springform pan.  Drizzle the melted chocolate on top, if using, and refrigerate for three hours or overnight before serving.

additions from Andrea’s recipes.

“I spread a layer of Nutella on the chocolate crumb crust and added a layer of sliced bananas between the Nutella, chopped nuts, and the creamy peanut butter filling. The filling is loose in hot weather, and mine started running while photographing, so just make sure you let it chill completely or give it a quick 15-minute freeze at the beginning to help it set.”