Her Mild Delirium

Testing out one of the Presidential Cookies on my blog HERE
Made with oats, chocolate chips, pecans, and coconut.

Check out the recipe at my blog! Savory Simple

A friend of mine has a gallery nearby and each month hosts a themed show. November is "GLUTTONY". This is my recently completed piece called, appropriately, "Breakfast of Champions". It is wood, acrylic paint, paper and ink.

( +2 )

I could wax poetic about this season. The trees, the nip in the air, and the smell of chocolate from the boys Hallowe'en loot. The chocolate can handle it's own and better writers than I have already cornered the market with their descriptive powers.

This season's chill brings the warmth of chili.

Alright, that's just an excuse, we eat chili regardless of the season. As my oldest would say, "Chili is yum!" I set out to prepare for something, different.
Over the summer we were part of a community gardening plot. This year our big harvest was pickling cucumbers, tomatillos, and peppers. Lots of Pepperocinis, Poblanos, Serrano, and Jalapeños! That, however, is for a different post. This post is about Tomatillos!

The Rest</a

( You are about to view content that may not be appropriate for minors. )

Sigrid Agren in Numero #107, Shadows.

( More )

Does anyone know what the name of that sushi place is that's on Broadway North of John on the West side of the street?
I think it starts with an A, but I'm not sure.
Thanks a ton

modeled 2day for two portrait classes back to back at a college. drawing then painting. very nice people. pleasant gig.

then we had the birthday party for our friend. the cake i baked tastes great though the texture could be better.

i long to find my InneR SPACE again and indulge in my Self Expression more fully in a "contained way" through photos and painting.

I went to Alfred Angelo (Angie in OKC is AWESOME!!!) and also David's Bridal (I don't even know the name of the girl who helped me... she kinda sucked).  I had so much fun.  I also found my bridesmaid's dresses.  Anyway, I'm still floating on excitement, so I wanted to share.

If you want to see all the pics, you can click on this link for the wedding dresses:
http://www.flickr.com/photos/30964727@N02/sets/72157622756137732/

and this link for the Bridesmaids:
http://www.flickr.com/photos/tisha_mc/sets/72157622631751695/

( Warning: VERY Picture Heavy! )


As always, honest feedback is welcome.

Hi. It's my friend's birthday today, and we're having a small party tomorrow. She asked me to make her a pecan pie, and I've heard her and my dad say a good pecan pie should have a shortbread crust. I've looked at this thread: http://community.livejournal.com/bakebakebake/2450545.html and various tips throughout BakeBakeBake and I haven't seen any mention of a shortbread crust. Most just say 'one pre-made unbaked crust'. Is the shortbread crust just how people THINK it tastes, or is there a way to make a crust from crushed shortbread/ baked in place like how lemon-bars are? I'm a bit confused by this possibilit, but would like some input. It's my first time trying to make a pecan pie ^^;