Friday Favorites!

La Belle Epoque Dragonfly Necklace, by VintageFiligree:



Beaded - Textile Origami Brooch - Green, by pasipuosiu:



the day is young and the hijinks are endless, by beanforest:



Steampunk Gears Pendant Red Copper Meta, by ViragoCreations:



, by MorningLightGlass:

Friday Favorites!

3 pcs 83 mm 40 mm diameter 16mm Mini Telescope Pendant Findings, by Sweetking



Stunning Crimson Red Garnet and Sterling Silver Earrings, by tracedesigns



Earth Chant Photo Card, by FreedomToExpress



Stripe Bloomer Leggings, by emeraldangel



Senor Mouse Vintage Brooch, by blancheb



Red Vintage welding Googles, by Luxorama



Pendant hammered brass tube rivet jewellery

Friday Favorites!

8x10 Photographic Print, by Capree:



Copper Swirling Necklace, with Turquoise and Copper Swarovski Crystals, by DebrasDivineDesigns:



Herb the Garden Bunny faux fur plushie momma size, by Zygopsyche:



Argentium Sterling Silver Reversible Geometric Pendant with Entrapped Trillium Stones, by WearableByDesign:



Daddy Long Legs Black and White, by jodieflowers:

Sunday Blintzes

This weekend, we had a couple of social engagements that involved food. Most of our social engagements do, truth be told, and it makes me very happy that so many of my friends are as good food obsessed as I am. I made a cream cheese dip for strawberries that involved pomegranate syrup, and there was leftovers (we ran out of strawberries first), so today I decided to make blintzes.

1 cup flour
1 cup milk
3 eggs
2 tablespoons butter, melted
2 teaspoons sugar
pinch of salt
1 teaspoon of lemon flavoring (optional)
2 tablespoons butter
1 tablespoon canola oil

I use an 8" non-stick pan instead of a crepe pan. Melt a tiny bit of butter in, and ladle in about 2-3 tablespoons of batter, tilting the pan to cover the bottom, and cooking till the underside is golden brown. Stack them with waxed paper in between.



Once you've got them all cooked, you layer in a generous tablespoon or two of whatever filling you have, and roll them like a burrito, sides tucked in.



Melt 2 tablespoons of butter in one tablespoon of oil in a larger frypan, and put the rolled blintzes in the pan, seam side down.



Simmer till they're golden brown and flip, remove when the other side is golden brown.



Top however you like. I would have liked to garnish with fresh strawberries, but we were out so instead I used the very last of the cream cheese filling with a sprinkling of powdered sugar.



(I got a little distracted, so these got golden browner than I would have liked, but they were still tasty!)

Leftovers can be wrapped in wax paper and frozen for later. The crepes can also be frozen in their waxed paper stacks.



If only I'd had the makings for mimosas to go with these, it would have been truly perfect!



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A day at the zoo

We spent this morning at the Woodland Park Zoo. It started out looking to be a typical gloomy Seattle spring day, but the sunlight surprised us.



The animals were out and about and being all photogenic, so how could I refuse them?

We started with the komodo dragons. There's a wonderful statue outside the exhibit.



And then, of course, the real thing:


Komodo Dragon by *dbvictoria on deviantART

There was meercuteness:




Meerkat by *dbvictoria on deviantART

And we were delighted by the new wolves, a pack of four sisters:




Wolf in the Woods by *dbvictoria on deviantART

The grizzlies were sunbathing:


Naptime by *dbvictoria on deviantART


Grizzly by *dbvictoria on deviantART

As were the snow leopards:



Ended the tour with the flamingos:



Then we had super tasty bbq for lunch here:



This place is on Stone Way, just up from the intersection at 34th. I highly recommend it. Creamy dreamy mac & cheese, and their beef brisket was superb. If you aren't completely stuffed to bloating, have a blondie too.

(Full set of pictures from the day can be found here>)



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