Saturday, January 30, 2010

Hemp Leaf Binding

DSC_0001, originally uploaded by achathampally.

I love Japanese Stab Bindings
I just taught myself this one
its called "hemp leaf"
its pretty and easy to do
going to my SIL Barb
who cheered me up immensely
by sending me "my life in france"

Spinach Turnover

DSC_0002, originally uploaded by achathampally.



I've been watching old French Chef episodes on dvd.
When I saw the "spinach twins" episode, I knew I had
to tackle the recipe.

The components are:
spinach filling
optional: sauteed mushrooms, shredded gruyere
pate brisee (french pastry dough)
sauce soubise au gruyere

It didn't take me as long as I thought it would
approximately a couple of hours

the finished turnover is really deliciousl
I'll definitely make it again.

btw, I copied down the recipe by hand - 7 pages!

Friday, January 29, 2010

mail art from Australia

mailart1, originally uploaded by achathampally.

received this great piece of
mail art from Bianca
in Newcastle NSW, Australia
I love that the name of the dark purple
paint chip is "Dr. Who"
the stamp shows
Russell Falls in Tasmania

Sunday, January 24, 2010

gingerbread biscotti

DSC_0001, originally uploaded by achathampally.

with white chocolate chunks
and almonds
smells like Christmas all over again
reading "my life in France"
its so good and makes me long for adventure

Saturday, January 23, 2010

elbowmac book

elbowmac book, originally uploaded by achathampally.

made this cool book
out of a elbow macaroni box
I like the window in the front
stitched with long stitch

Monday, January 18, 2010

3 really good documentaries

that I've recently seen:

Cowboy del Amor
King of Kong
Who the #$&% is Jackson Pollock

If you know me, you know I LOVE documentaries because truth is definitely stranger than fiction. I highly recommend these three stories. Check them out on Netflix.

Sunday, January 17, 2010

vanilla almond biscotti

vanilla almond biscotti, originally uploaded by achathampally.

my first biscotti attempt
hot out of the oven
easy and good :)

Thursday, January 14, 2010

Get Back Up



It could happen any time, tornado,
earthquake, Armageddon. It could happen.
Or sunshine, love, salvation.

It could you know. That's why we wake
and look out--no guarantees
in this life.

But some bonuses, like morning,
like right now, like noon,
like evening.

Poem: "Yes" by William Stafford, from The Way It Is: New and Selected Poems

Tuesday, January 12, 2010

field notes

fieldnotes, originally uploaded by achathampally.

I taught myself the tortoise shell pattern
from the japanese stab binding section of
books without paste or glue
by Keith A. Smith

this little book measures 4x6
has a rubber stamped cover
and is bound with baker's twine

the sketchbook

Issue 3: The Sketchbook from Underground Art School on Vimeo.

Sunday, January 10, 2010

el after a bath

el after a bath, originally uploaded by achathampally.

after all that hiking at Atalaya yesterday
El smelled like a big taco chip
he got his bath and a brush today
and is back to smelling sweet

Saturday, January 9, 2010

coconut macaroons

macaroons, originally uploaded by achathampally.

I love macaroons
but didn't know how easy they were to make
these are moist and delicious and not too sweet

Coconut Macaroons

• 5 cups (20 ounces) sweetened shredded coconut
• 6 large egg whites
• 1/2 cup (3 1/2 ounces) sugar
• 1/2 teaspoon salt
• 1/2 teaspoon almond extract

Pulse the coconut in a food processor until fine, 1 to 4 pulses. [Some brands of coconut are finely shredded, pulse it just once or twice.] Process the egg whites, sugar, salt, and almond extract together in the food processor until light and foamy, about 15 seconds. Stir the egg mixture into the chopped coconut until combined. Wrap the bowl in plastic wrap and refrigerate until the mixture is thick, about 30 minutes.

Adjust the oven racks to the upper-middle and lower-middle positions and heat the oven to 375 degrees. Line 2 large baking sheets with parchment paper and grease the paper. Using wet hands, roll 1 tablespoon of the mixture at a time into balls and lay them on the prepared baking sheets, spaced about 1 inch apart.

Bake the macaroons until light golden brown, 13 to 15 minutes, switching and rotating the baking sheets halfway through baking. Let the macaroons cool completely on the baking sheets, before serving, about 1 hour.

For Chocolate-Dipped Macaroons

After the macaroons have cooled completely, melt 6 ounces of semisweet chocolate in the microwave, stirring often, 1 to 3 minutes. Dip each macaroon into the melted chocolate to coat, letting the excess drip back into the bowl, then lay it on a clean sheet of parchment paper. Let cool at room temperature until the chocolate is set, about 30 minutes.

Makes about 24 cookies.

Recipe from The America’s Test Kitchen Family Baking Book

Wednesday, January 6, 2010

zentangle envelope

zentangle envelope, originally uploaded by achathampally.

Did a zentangle on a business size envelope
with room for the address in the oval
I love making zentangles as it is a
meditative practice

For more info go to

Sunday, January 3, 2010

Earl Grey Shortbread

DSC_0002, originally uploaded by achathampally.

warm out of the oven this morning and
sprinkled with vanilla sugar

Earl Grey Shortbread Cookies
Recipe adapted from Claire Robinson (food network)

2 dozen

2 cups all-purpose flour
2 tablespoons loose Earl Grey tea leaves (about 7-8 tea bags)
1/2 teaspoon kosher salt
3/4 cup confectioners' sugar
1 teaspoon pure vanilla extract
1 cup (2 sticks) butter, room temperature
1 Tb orange zest (2 oranges)

In a food processor, pulse together the flour, tea, and salt, until the tea is just spotted throughout the flour. Add the confectioners' sugar, vanilla, and butter. Pulse together just until a dough is formed. Place dough on a sheet of plastic wrap, and roll into a log, about 2 1/2-inches in diameter. Tightly twist each end of wrap, and chill in refrigerator for 30 minutes.

Preheat oven to 350 degrees F.

Slice the log into 1/4-inch thick disks. Place on foil lined baking sheets, 2 inches apart. Bake until the edges are just brown, about 13 -15 minutes. Sprinkle with vanilla sugar while cookies are still hot. Let cool on sheets on wire racks.

Saturday, January 2, 2010


DSC_0001, originally uploaded by achathampally.

Made a bunch of envelopes out of magazine pages today.