First off, some sugar:

Left to right: milk chocolate peanut butter cups, however misshapen,

earl grey milk chocolate truffles, curry milk chocolate blobs, and

goji/cherry/pistachio/cacao bark.

the bark and the curry lumps are awesome. I'm too scared of the sugar

crash on the other side of the peanut butter cups to taste them, but

they will be served at tomorrow night's brainstorm (i'll put them out

AFTER we do all our thinking).

Bark:

dark chocolate

goji berries

dried cherries

dried mulberries

cacao nibs

pistachios

salt

freeze a plate or tray.

melt chocolate in a double boiler (or a saucepan on top of another saucepan)

mix all the berries and nuts, keep at the ready.

spread wax paper over your frozen tray

pour half the chocolate over the cold wax paper surface

pour on your trail mix

cover with the other half of the chocolate

freeze until solid, peel off the wax paper and enjoy!

i added some salt crystals to the top of mine, i recommend it.

And some watercolors. I was itching to do some acrylic work, but after

a thorough search through my paint toolbox, i discovered that I lost my

white, and really, there isn't much i can do without my white. I promise

some paintings next time i near an art supply store.

some old, some new, found in cleaning the piles in my room

the new ones are stiffer, like my eyes got bored. it's a funny feeling.

more soon, i hope.

cake 2.0

gluten free cardamom cake with arabic coffee frosting:

potato starch! i think that's what the last cake wanted

sorghum, buckwheat, sweet rice and garbanzo flours (flours and starch = 1 c)

xanthan gum

salt

baking powder (plenty)

cardamom

cinnamon

mix all these in a bowl

water

honey

rose petal tea

boil these and strain. add:

1 egg

coconut oil

mix all that in with dry stuff, add pistachios, bake at 375 for about 20 minutes

frosting:

plain yogurt

coconut oil, melted

dates

arabic coffee (finely ground coffee with cardamom. I used decaf), strained well and boiled down while the cake bakes.

mix all that together, chill, frost cake

brainstorm # 2

The notes

A very productive meeting, although the multi-colored post-its have yet

to make an appearance. The next meeting is Wednesday, July 1 at 7 pm

if any of you care to join.

As always, feedback and suggestions are much appreciated.

the series

Dinner I II III and IV

Each print is $80 and measures 10" x 20"

Please let me know if you'd like a set!

frooshi

frooshi, or fruit sushi, is a collabo with jesse. here it is on its third iteration:

To make, first cut up all your fillings. Our favorite varieties so far are: mango,

white peach-mint-basil-ginger, and date-cucumber-mint.

Have a cooled bowl of sweet rice at the ready (sweet rice, water, coconut milk,

salt, sugar, soak and cook). Soak a rice paper sheet in warm water and lay on

your work surface. Add a small amount of rice and filling, and roll like a burrito!

Use a really sharp knife to cut it into pieces. It helps to wet the knife between

cuts. Frooshi tastes best with a competitive game of team Scrabble.

concurry cake

gluten free curry cake!

(needs a second iteration, it came out the consistency of a Chinese steamed

mung bean cake, or something)

sorghum flour, sweet rice flour (about 3:1)

touch of xanthan gum

baking powder

curry powder

salt

2 eggs (too many)

water

coconut milk

olive oil

maple syrup

plain yogurt

bake at 350 for 25 minutes

frost with:

plain yogurt

coconut oil

medjool dates, squished

cinnamon

combine, chill, whip, frost

coat with toasted coconut flakes, and coarsely ground pistachios and cardamon

seeds