Monday, November 19, 2012

Planned Obsolescence

My zine is now available in my Etsy shop. I made my first zine! I know, right? What.

It felt like something I had to do. The idea (sort of/partially) was to put something out without thinking too much about it, something that was sort of personal. Of course I tend to think endlessly about anything I put out (except the times when, inexplicably, I don’t) so that didn’t exactly work out as planned. Some of the pages are carefully considered, some aren’t. The conflict between the desire to just put it all out there and the desire to a.) make something I was proud of and b.) control everything, as usual, made for a very strange end product. I think.

It’s about the balance between how much you reveal and how much you obscure. And I’m revealing too much right now. So don’t read this, okay?

Also, whatever, it’s only 32 pages. Including the cover. And I’m acting like it’s like the most amazing feat I’ve ever accomplished.

Another embarrassing fact: it took me (more than) a year to make this.

I’m pretty excited about it.

Wednesday, November 14, 2012

The Cocktail Hour

The first round of Cocktail Hour books is out from Scout Books, featuring rum, gin and vodka. I have a few recipes in here. These books were illustrated by Trevor Alixopulos (who also contributes some recipes), Tuesday Bassen and Anna Hurley.

Unfortunately some of my sub-recipes got lost in the doings and were not published in the book. So in case you don't know what “cold chocolate” is (since I think I made that up?) or how to make toasted-coconut-infused rum, here they are:

Toasted Coconut Rum:
2 cups unsweetened flaked coconut
light rum to cover
Preheat oven to 375ยบ. Spread coconut evenly on a baking sheet. Bake until golden brown, stirring occasionally, checking after 5 minutes and watching carefully.
Cool coconut and place in a glass jar with a tight fitting lid. Cover with rum and let sit for 1-3 weeks. Strain through cheesecloth before using.

Cold Chocolate:
In a 1-cup measure, mix 1 tablespoon of cocoa powder with enough hot water to form a paste. fill with cold water to equal 1 cup, mix well and chill.

Brown Sugar Simple Syrup
1 part brown sugar (I prefer dark brown but you can use light brown if you want)
1 part hot water
Dissolve the sugar in the water and chill.

Caramel Syrup
1/4 cup water
1 cup granulated sugar
10 tablespoons hot water
Stir together the sugar and 1/4 cup water in a heavy light-colored saucepan. Stop stirring and heat over high heat. Brush the sides of the pan with water to prevent crystals from forming. When the sugar starts to turn light brown, watch carefully until it’s the color you want. Don’t let it get too dark! Immediately remove from the heat and add the hot water, stirring until all the caramel is dissolved. Chill before using.

Illustration by Trevor Alixopulos

Friday, November 2, 2012

Short Run this weekend!

I made my first zine. EVER! I will explain later. In the meantime, it will be with me in Seattle this Saturday (tomorrow!) at the Short Run small press event!

I also made rosemary-parmesan cheese coins and orange-frosted brownies with candied tangerines, marshmallow bits and chocolate chips for the Short Run bake sale. See you in Seattle!

Short Run
November 3, 2012 
10:30 - 5:30 at the Vera Project Seattle, WA 

Did I forget anything?