visuals

domestic exploits 4
Originally uploaded by ahall8484

i have uploaded a bunch of stuff i've been doing on my flickr account. check it out if you're interested.

it's sunday morning

i'm listening to nina simone.

i'm drinking a combo of earl grey & blueberry tea, milk & honey.

and

i'm researching a few things about my current ographies--photo & type.

i'm loving sunday morning.


what are you all doing?

Monte Carlo

Monte Carlo
Originally uploaded by lachance

ok, last one for today. promise.

isn't this COOL?

don't even THINK of parking here.

IMG_1624.jpg
Originally uploaded by lachance

well, that says it.

The Radish Is Holdin'

The Radish Is Holdin'
Originally uploaded by Depression Press

i'm in love.

fantastical

IMG_7036.jpg
Originally uploaded by lachance

this photo is awesome. from a set of vintage car photos by some flickr member.

i love typography

i love typography. for most of you, this is not news. i think some of you just don't know what typography is. and the rest of you probably do not know me.

it is my favorite subject in school. it is my favorite dorky thing to obsess about. and i don't care who knows. right now i am working on studying for a big final exam. i love learning about stuff like, the various kinds of apex on, for example, a letter A.

or about the various terminals a letter could have:


i like to read design blogs. i think that's what "designers" do these days--they blog like crazy about stuff they're making, doing, arranging, selling, and loving. that's cool. i'm into reading all of them, y'all! about crazy specific things, like fabric, or furniture design, or whatever. i also like to look through photos on flickr. ok, chill, not in a creepy way. i like to look for things like...flamingos...or...vintage kitchens...greek islands...puppies... anyway, here is a website you should check out for at least 1 minute.

i love typography

recession chicken soup

adding "recession" in front of things makes it funny. i was going to note yesterday about my reasoning for sharing this recipe with you...forgot.

i don't think avoiding talking about this economy will make it go away, but constantly obsessing and always talking about it also isn't going to make it better*. you gotta carefully and casually walk the line. you don't want to become known as

"the recession guy"

or

"the girl that always talks about the economy problems."

(yes that last one was not nearly as eloquent or as savvy a reference to my favorite thursday night tv show, but alas, it conveys the general gist.) but i have also found that people regard each other a little higher when they know what each other is doing to "tighten the belt," as it were. here's how i am...

unless you are actually in charge of the economy, like the president, etc.*

last night, [my roommate] jenny and i made chicken noodle soup. this chicken soup was the best chicken soup i have ever had or made. honestly.

chicken soup ingredients
whole chicken: $2.22
produce and chicken stock: roughly $6-8
purchased at fresh & easy and ranch 99 and olive tree market
[including, onions, celery, carrots, lemon & chicken stock]
other stuff on hand: flour, eggs, seasonings, buttah, and olive oil

all in all: about $10 soup. going to last for like 10 meals.

the chicken roasting went well. after brining the chicken for about 8 hours, we prepped it for roasting--put fresh roasted garlic & some butter on the skin & then some salt, pepper, rosemary, and fresh lemon. i'd say it roasted for about an hour and 15 minutes. after about 4 freakish meat thermometer readings (i'm obsessed with that thing. breast temp. 165F and thigh 175F.) it was finally ready for pickin'.

here is the wee chicken preparing for the oven alongside the roasted garlic:

meanwhile, on the vintage-inspired frigidaire stovetop, the chicken stock had been patiently simmering for an hour or so with lots o carrots, thinly sliced onions & celery. just a-waitin' for the goodies.

whilst amid chicken roast, jenny and i made homemade egg noodles. they were pretty good. just standard egg noodles. the only thing that could have been improved upon in the recipe. i would do an egg-less recipe next time. i think they were a little heavy, almost, for the soup. still tasty though.

we just threw the noodles into the simmering chicken stock, let em cook up for a few minutes, then added the chunks of chicken from the whole roast chicken that i deboned with almost as much skill as my friend michelle flores. nimble fingers. and then...{secret recipe info ahead} since the chicken stock was like 98% fat free and just basic, it needed obvious seasoning, so we chose to put the chicken's roasting...juices (?)...and it honestly thickened up the broth and added the most phenomenal flavor.

this chicken soup was stellar!

but you see, the most glorious part of this chicken soup ordeal is that it was also serving a secondary and yet equally important purpose. making this chicken soup (from conception to preparation to consumption) took 2 days. the actual prep took hours. we were painstakingly laboring over this chicken soup. and all the sudden, we had entertainment taken care of for friday night. you're laughing at me. i know. but you've read this far.

[blame it on the economy.]

shout out

shout outs to emmmmmma nooodle.

my lil sis is in her first musical as a high schooler this weekend. "meet me in st. louis." i do not know anything about this musical.

break a leg, my dear!

what did i do this morning?

i brined a chicken. well, technically speaking, it is still brining, and will be for several more hours. but anyway, i'm brining a chicken.

i'm making homemade chicken noodle soup tonight and in an effort to make it recession-proof [cute, huh] i decided i was going to roast my own chicken instead of buying costco or whole food's bomb roasted chickens. fresh & easy whole chicken: $2.22 other stuff for chx noodle soup: like $6. meals for a while. it's the economy y'all. this is gonna be a new kind of recipe blog. :)

here is my adorable chicken brining away!
ingredients: chicken. water, salt, pepper, olive oil, ( a lil soy sauce just because ) bay leaves, lemon juice, and garlic. lots of garlic. but not roasted like they said, cause i don't have that much time.

stay tuned. i promise to update more often. especially for my loyal reader in boston.