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Refashioned Silk Sweater

August 24, 2012


(A blue silk knit from Korea. Removed 3/4 sleeves and weird neck tie ribbon, and raised v-neck from mid-belly level.)


Embellished Tee (Encore) + a reminder for myself

July 26, 2012

Sometimes looking at little projects you feel were successful is motivation to begin (or continue) a new project. (In this case, it’s the photos I enjoy. The shirt was fun but isn’t my favorite.)

Remember this? Plain tee updated with simple fabric rosettes. This is what it looks like on!

A closer view:

Feeling so inspired!
(and then realllllyyy stressed out that there are only four more weeks left in my summer omgwtf AHH!)

I need to do more shoots like this. More camera play time = more experience = more fun = better results.

Carpe diem, folks. Getttt busy doing and doing.
xoxo, L.

On the Abandonment of Old Ways

July 15, 2012

When I was in Libya a few months ago, one of my primary objectives was to learn as many traditional recipes as possible- not only to be able to make the food, but to know how to make the dishes way my family makes them. Like many countries, Libya’s youth dwells in a society that is becoming increasingly modern and less dependent on the traditional ways. Many of my cousins don’t know how to make the foods which our family has eaten for decades. Recipes, poems, folk tales, and even stories of family history that my aunts and uncles can recite on cue are unknown to many of my generation in Libya now. In my exploration of my Libyan roots, it was always my intention to gather as much knowledge as possible about the way things worked in the years before me- for my own sake, to discover who I am. But as I came to understand the possibility of the extinction of the historic culture of Libya, the gathering of knowledge of the traditional ways became essential as the first step in preservation- and eventually, I hope, the (re-)promulgation- of our families’ ways of life. Collecting these recipes, and the stories, and the photographs, is not just for me; These things are for my cousins, for other young Libyans, and for the next generations, who, at some point, may realize they have come so far but do not know what came before them. And those like me, who may move out from their family’s home and find that they wish to share their favorite foods with their friends or their new families, but realize they don’t know how.

Preparing the noodles for mgata, a traditional Libyan dish with homemade wheat pasta drenched in a spicy tomato sauce and chunks of gideed, preserved meat.

This recipe will be forthcoming in the next couple weeks, from my Auntie’s head to my notebook, to all of you.

Best, L.

Chicken Pot Pie with Biscuits

July 15, 2012

Hi dear friend. I am glad I could feed you and have you in my house and chat with you about all sorts of things. I am glad you are visiting our home country soon and I am glad I got to see you first. I am glad you like this gooey, chicken-y dish and I am glad that you’re having another serving because I am too. These biscuits are rockin’. With love, L.

I was scared of making the biscuits. Don’t be scared to make biscuits. It’s not a good way to live. They’re easy and not too gooey. I’ve definitely had more frightening dough experiences than this. And for whatever reason, not all of my biscuits fit in the baking dish I chose to use, so I baked em later on their baking tray and then I ate them for breakfast. Because that was a healthy, balanced meal to start the day with. Heh.

Recipe here (via Joy the Baker!). My version used parsley in lieu of chives, and fat free cream cheese :].

(On another note, I made a variation of this a second time this week, with D. Another mind brings a different style: we added sauteed mushrooms, canned corn, diced cooked potatoes and green beans, and nixed the peas. We also lined the baking dish with pie crust (and used pre-made biscuits on top). The chicken we used the second time around was lemon pepper spiced, and was delicious. But, I have to say I’m a bigger fan of the fluffy, peppery biscuits and no pie crust or potatoes for this recipe.)

Recipe: Reccccomended. I’ll be making this again for sure. The biscuits are da Your turn.
X, L.

Plum + Berry Bottom Cake

June 25, 2012

Soft plums, raspberries (3 for 1!) and this blog. Add a brother as cool/hairy/crafty as mine (who has fascinating friends; see link earlier).
And add an abundance of corn meal ordered by an excitable mother.

And add a scoop of Blue Bell’s Homemade Vanilla ice cream, two pairs of matching denim cut-offs, and some Elvis Presley playing on your laptop.
And you get a perfect summer dessert, whether sittin’ on the back porch or camped in the living room watching “Das Leben der Anderen”.

Recipe, originally with plums and nectarines, here.

(We sliced the plums in half, pitted them, and then cut the halves into thinnish slices. The raspberries were pretty heartily sized, so we either squished them or cut them to fit into the negative space between or around the plums.)

❤ from this hot city to your home, wherever you may be. Thanks sent to JS and to Brother!
X, L.

Strawberry Banana Muffins: Perfect for Breakfast

May 4, 2012

What do you do when you have a bunch of fruit about to go bad? You bake it all into something or you make a smoothie. What do you do when your blender’s base smells like burning plastic and feels like the outside of a flatiron?
You don’t make a smoothie.

Instead, try these bready strawberry banana muffins. They’re substantive, delicious, and not too sweet or heavy.

Fresh Berry Muffins

1/2 cup butter, softened
3/4 cup white sugar
1 egg
1 teaspoon vanilla extract
1/2 cup yogurt or milk or buttermilk
2 cups flour (sifted)
2 tsp baking powder
1/2-3/4 tsp salt
1.5 cups chopped strawberries
1 frozen banana, chopped (*If using a non-frozen banana, add 1/8 cup more yogurt or milk)

Top with cinnamon + sugar. Bake at 400*F for 20-25 minutes in greased muffin tin. Let cool several minutes before removing from tin.

Crumbs! Grateful for a sweet and fresh breakfast.

Enjoy! -L

Lace Back Tee, Final Details

December 2, 2011

Do you remember this shirt? It started as a kelly green crew neck t-shirt that I didn’t like much. I modified the neck line and added a big lace panel to the back. I finally edged the top of the lace with a bit of printed woven rayon (leftover from this skirt), and, though the neck edge is raw, I am considering it done! Finally. It only took a year or two.
At last, here are photos of the finished product.

The neckline is actually a deep scoop but it kind of cowled into a V on the lovely model.
I’d like to thank Masha for modeling and the Houston FFA for unknowingly lending us their farm. Thanks!

Happy crafting, L

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