Mystery Tree.

My neighbors have the most beautiful tree in their yard. I would really like to know what kind of tree it is so someday, when I have a backyard, I can fill it with this amazingness.

♥update: Ryan's dad says this is a Tulip Magnolia! I'll take 10!

spring has sprung.

So last year I spent WAY too much money on my garden. It was my first year really doing it and I didn't plan ahead very well. This year is going to be much different. I looked up the last frost for my area (April 14th approximately) months ago and have been patiently waiting to plant my seeds. So the time has come, I planted all my seeds that could be started indoors. And guess what?! The tomatoes and zinnias are already sprouting! yippee! The others all take a bit longer to germinate but I also planted snapdragons, jalapenos, and cilantro.

What I did was saved lots of the little plastic containers my plants came in last year and also made more little seed pods out of the inside of toilet paper rolls. These things are great because you can plant them directly in the soil, and you are recycling all at the same time. I put them all on a cute tray, gave them some water, then covered the tray with saran wrap. Voila! Instant super cheap mini green house! Give these babies some sunlight and you will have sprouts in no time!

Strigiformes.

So I just discovered the New York Public Library's online digital galleries. You can serch for any subject and they have scans of books, photos, maps...you name it! Of course I searched for owls..here are some of my favs:

Dear Sisters...

Remember that time you guys made fun of me for wearing a plaid shirt with a paisley vest? What you didn't know was that I was obviously way ahead of my time and future channeling the one, the only, my man, Mr. Marc "Freaking" Jacobs. Eat your hearts outs ladies.

Marc by Marc Jacobs Spring 2010

swatch.

I am a die hard Swatch lover. So you can imagine my excitement when I found out they were coming out with a new totally awesome line called Colour Codes. I WILL be purchasing one, if not multiple of the matte ones. To help launch this line they asked magazines to do a spread showing ways to interpret the line. Anyway this pic from the Dazed spread stopped me dead in my tracks. That lipstick is ahhhhmazing. Lets up the punx ladies!

via Dazed

puppy fever.

This is my dream puppy. Alas, this dream shall not come true for some time. So we can just admire him here.

vietnamese spring rolls.

 

photo via  design*sponge

So I made these little beauties for dindin tonight. Needless to say they were a huge hit, and easy to boot! This was one of the recipes featured on design*sponge's new recipe section. The author is Giao Trac of Kiss my Spatula, a super yummy blog that also has the most beautiful photography. Who doesn't want to learn how to make homeade goat cheese, or butter for that matter? I can't wait to try out more of her recipes!

Vietnamese Spring Rolls with Hoisin Peanut Sauce
For the vegetarians/vegans out there, feel free to substitute the shrimp with grilled tofu. And for all you carnivores, simply add grilled pork, beef or chicken. In addition, mix and match any of your favorite vegetables.
Ingredients
For the rolls:
** 1 lb. fresh shrimp
** 1 cucumber, cut into thin, long strips
** 1 red pepper, cut into thin long strips
** 1 head of green lettuce, any kind
** 1 bunch cilantro
** 1 bunch mint
** Rice paper
** Rice vermicelli noodles
For the dipping sauce:
** 1 large clove garlic, minced
** 1 tsp olive oil
** 1/4 cup organic peanut butter
** 2 tsp. hoison sauce
** 1/4 cup water (more if needed)
** Sriracha chili sauce (optional)

Method
Bring a saucepan to a boil on medium heat. Add shrimp and poach for 3-4 minutes until bright pink. Allow to cool to room temperature. Remove skins, devein and slice in half crosswise. Set aside. Bring a medium saucepan filled halfway with water to a boil. Once a rapid boil is reached, add rice vermicelli noodles, cover and immediately remove from heat. Set timer for 5 minutes. After 5 minutes, drain noodles in a colander and rinse with cold water to stop cooking. Allow to dry at room temperature or in the refrigerator.
Meanwhile, begin to prepare the dipping sauce. Heat a small small saucepan with olive oil on medium-low heat. Add garlic and saute quickly, about 20 seconds. Do not let garlic burn. Add peanut butter and hoisin sauce and continue to stir. When sauce begins to incorporate and thickens up, add water. Adjust to taste and continue to add water, 1 tbsp. at a time, if it becomes too thick. Remove from heat and set aside.
To assemble rolls, dip single sheets of rice paper into hot water. Allow excess water to drain and quickly place on a plate. Once rice paper becomes pliable and soft, add shrimp, softened noodles, cucumbers, red peppers, cilantro and mint. Carefully roll closed and slice in half. Serve with hoisin peanut dipping sauce.