oh and this too...

From Apartment Therapy... Check out this loft house tour..



There is something about this space that makes me so happy. The mix of old and new. The fact that it is not so perfect and stylish at every glance (I am thinking of the sofas and chairs). It is so beautiful and lived in and real. I love seeing a home that has clearly made use of what they had and what they could find than felt the pressure to make everything perfect in a designy kind of way.
I  lerve the  HUGE kitchen sink! And the SPACE!  If I had to live in a city I could handle this...

granola bars

Lately I have been getting into the habit of spending a larger portion of my weekends baking or preparing nytimes  no knead dough for baking. For the last two weekends I try to get most of my reading for the week done by early afternoons Sunday and spend the rest of the day being domestic. Last week it was all about baking biscuits, poaching chicken,  preparing bread dough, and making a labor intensive beef stew. This weekend I made the granola bars my friend and neighbor has been making and enjoying. She got the recipe from smitten kitchen  (a fabulous cooking blog).
Her thick chewy granola bars are amazing. The recipe is so flexible, which means you can probably make them right now.

This is the perfect thing to have around two growing boys who are always hungry and for whom the "grab a piece of fruit" answer only works so many times.

Here is the recipe... Though it is hard to read os you should probably go straight to Smitten kitchen...


1 2/3 cups quick rolled oats (if gluten-free, be sure to use gluten-free oats)
1/2 to 3/4 cup granulated sugar (use more for a sweetness akin to most purchased bars; use less for a mildly sweet bar)
1/3 cup oat flour (or 1/3 cup oats, processed till finely ground in a food processor or blender)
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
2 to 3 cups dried fruits and nuts (total of 10 to 15 ounces)*
1/3 cup peanut butter or another nut butter (I used almond butter) (optional)
1 teaspoon vanilla extract (optional, namely because I was not convinced that the flavor came through)
6 tablespoons melted butter
1/4 cup honey, maple syrup or corn syrup
2 tablespoons light corn syrup (see Note above)
1 tablespoon water
Preheat the oven to 350°F. Line an 8″ x 8″ x 2″ pan in one direction with parchment paper, allowing it to go up the opposing sides. Lightly grease the parchment paper and the exposed pan, or coat with a non-stick spray.
Stir together all the dry ingredients, including the fruit and nuts. In a separate bowl, whisk together the vanilla, melted butter or oil, liquid sweeteners and water. Toss the wet ingredients with the dry (and peanut butter, if you’re using it) until the mixture is evenly crumbly. Spread in the prepared pan, pressing them in firmly to ensure they are molded to the shape of the pan. (A piece of plastic wrap can help with this, as you press down on the back of it.)
Bake the bars for 30 to 40 minutes, until they’re brown around the edges — don’t be afraid to get a little color on the tops too. They’ll still seem soft and almost underbaked when you press into the center of the pan but do not worry, they’ll set completely once completely cool.
Cool the bars in their pan completely on a cooling rack. (Alternately, after about 20 minutes you can use your parchment “sling” to lift and remove the bars, and place them in their paper on the rack to cool the rest of the way. This can speed the process up.)
Once cool, a serrated knife (or bench knife) to cut the bars into squares. [Updating to note, as many had crumbling issues:] If bars seem crumbly, chill the pan of them further in the fridge for 30 minutes which will fully set the “glue”, then cut them cold. To store, wrap the bars individually in plastic or stack them in an airtight container. In humid weather, it’s best to store bars in the refrigerator. They also freeze well.


A few notes...I used peanut butter and butter. I had just run out of honey so I used a combo of molasses, agave syrup and granulated sugar (all in all , less sweetener than she used)
I used walnuts, dark and light raisins, unsweetened coconut and a small handful of dark chocolate chips. 
I added a bit of wheat germ. I barely measured anything, mostly eyeballing it all and they turned out wonderfully. Delicious and holding together very well. 









  Some girlfriends and I hung out last night. we nibbled on appetizers, slurped soup from freshside, drank vino and played the old 1970s board game CAREERS. By the end, I had gone on and expedition to the moon, found uranium, acted in Hollywood, spent a year at sea and been elected to the Supreme Court.  And I still lost. But it was fun.

a little boy's desk

I feel like I may have posted something about his desk when we first go it, but I was struck today by how sweet and colorful his desk looked today (after I dusted all of the eraser bits and pencil shavings off of it..).

 Henry's latest lap top creation..

 A collection of knick knacks

A Poem About Snow

The Snowfall Is So Silent
by Miguel de Unamuno translated by Robert Bly
The snowfall is so silent, so slow, bit by bit, with delicacy it settles down on the earth and covers over the fields. The silent snow comes down white and weightless; snowfall makes no noise, falls as forgetting falls, flake after flake. It covers the fields gently while frost attacks them with its sudden flashes of white; covers everything with its pure and silent covering; not one thing on the ground anywhere escapes it. And wherever it falls it stays, content and gay, for snow does not slip off as rain does, but it stays and sinks in. The flakes are skyflowers, pale lilies from the clouds, that wither on earth. They come down blossoming but then so quickly they are gone; they bloom only on the peak, above the mountains, and make the earth feel heavier when they die inside. Snow, delicate snow, that falls with such lightness on the head, on the feelings, come and cover over the sadness that lies always in my reason.

stuff to be pleased with...

This etsy shop was practically designed for me, being such an unabashed Janeite.


Imagine a soft GRAY scarf (I am obsessed with gray lately) adorned with Mr. Darcy's proposal to Jane.



The above is ridiculous. And sounds delicious.  It is cereal milk ice cream. It reminds me a bit of  my beloved Mukki Cereali which I was addicted to when I studied abroad in Florence. In the Spring, when my Brioche top has abated and I can validate cooking with heavy cream and cornflakes, this will be made.

In the meantime, my mind is on B.F Skinner and Behaviorism.


Which is fascinating and not completely believable to me yet, sorry Dr. T., Free Will has been ingrained in my psyche for a while now.



And whether I should get a nook or a kindle for a class concerning technology and education.

This article and the debate and hulabaloo Amy Chua's book has stirred is quite interesting...

Have a great weekend folks, it is almost time for my friday glass ov vino! Cocktail hour! Woohoo!

Thank You

So much


Faith is taking the first step even when you don't see the whole staircase. - Martin Luther King, Jr.

Madame Bovary

I finished Amy and Isabelle by Elizabeth Strout. Wonderful. Heart rending. Beautiful writing. In the novel, Madame Bovary by Gustav Flaubert is mentioned. I have yet to read it and it has literally been at the top of my "to read" list. Maggie B (thanks for the book idea Maggie!) and I are going to start reading it soon. If any of you dear readers care to join us please do.  We could talk about it via email or blog or something. Lydia Davis' recently translated version is supposed to be a masterpiece..."[Davis] has a finer ear for the natural cadences of English, in narrative and dialogue, than any of her predecessors, and there are many moments in her Madame Bovary when one pauses to admire how clean and spare a sentence seems by comparison with its earlier translated versions. . . . Only a very good writer indeed could have written it. . . . The bones of the original French show clearly through her English, and the rawness of her translation is, on the whole, invigorating." 
-Jonathan Raban, The New York Review of Books