sewing projects

I started sewing a few years ago - thank you to my very gifted, patient, and humble teacher, Lisa (who previously worked at some of the fashion houses in New York!). I definitely have mastered the tote bag. I have also made three garments - a tunic, skirt, and dress. My machine has been out of order for almost half of a year now - I hope to get it fixed soon!
My favorite place to by fabric is at a little, independent store in NE Minneapolis, Crafty Planet. Incidentally, this little gem of a store is also where I learned how to sew.
Crafty Planet
2833 Johnson St NE, Mpls.
http://www.craftyplanet.com/

Driftless Organics

A few summers ago I took an urban organic farm class. It was then that I first learned about community supported agriculture (CSA) programs. CSA programs allow people to buy into a farm to receive vegetables/fruits, usually weekly for the duration of the summer. Last summer my friend, Lori, bought a CSA share from the Driftless Organics farm. I lived through her CSA experience, and knew that I wanted to buy a share this year.
Fast forward to today. My co-worker and I are splitting a share this summer. Our box of weekly "essential vegetable goodness" is delivered to the neighborhood co-op for pick-up on Fridays. I love opening the box and seeing all that's in it - it's like a getting a present each week. Each box comes with a newsletter that states the contents of the box, how to store the veggies of the week, and has some (very appreciated) recipe ideas - let's be honest, I'm looking for some ideas by the end of the week.
I've also had the good pleasure of going to the farm - it's very close to where my dad lives in WI. Mike, one of the Driftless Organics farmers, spent a morning with my dad, brother, sister-in-law, and me last August - he took us around to all of their different fields, and also shared with us some of their farming practices and philosophies.
Good stuff.
I am so appreciative that I can live in the city and still eat high-quality, organic produce that comes from people I know and from land that I know - this is what we call a win/win/win situation.

The third photo shows two vegetables I was not familiar with until this summer - garlic scapes and yellow patty pan squash. The newsletters explain how to cook with these uncommon veggies.
The fourth photo is of a recipe that came in last week's newsletter, Toasted Sesame Napa Salad.

http://www.driftlessorganics.com

Heidi Haagenson Photography

Heidi, a friend and co-worker and talented photographer, so kindly took some photographs of Bender and I last week.
I *love* how they turned out.
Thank you so much, Heidi!

www.hahphoto.com

A Cook's Journey to Japan: Fish Tales and Rice Paddies 100 Homestyle Recipes from Japanese Kitchens

I feel like I hit the sister-in-law jackpot. My brother's wife, Sarah Marx Feldner, is a very cool gal in every sense. She just had a cookbook published, A Cook's Journey to Japan: Fish Tales and Rice Paddies 100 Homestyle Recipes for Japanese Kitchens. It's a beautiful book with recipes that are flavorful and easy to prepare. I recently made the Pan-Fried Noodles (Yaki Udon, p. 88) - I added some fried tofu. This quick little meal was a perfect summer dinner. Thank you Sarah! ♥Mandy

http://www.sarahmarxfeldner.com/

roasted vegetable linguine with torn fresh basil

My bountiful pot of basil motivates me to make this dish - pending it's not too hot to use the oven. The dish is light yet filling. Add a salad and you've got a wonderful summer meal - you don't need to be a vegetarian to love this meal!

Recipe taken from Vegetarian Times, 2.2010.

http://www.vegetariantimes.com/recipes/11210?section=

garbanzo tacos

If you're a little worried about the ol' garbanzo bean taste, don't be - the taco seasoning takes over the flavor. This is a very tasty taco!

Ingredients for 4-6 servings:
2 cans garbanzo beans (also known as chickpeas)
1 packet taco seasoning
soft corn tortillas or hard taco shells
lettuce
tomatoes
onions
avocado
whatever else you like on your tacos

What to do:
Put both cans of beans into a skillet - only use liquid from one can. Add in the taco seasoning. Mash and stir, and let simmer for about 10 minutes.

If you want to fry your taco shells:
Heat a tablespoon or two of vegetable oil (enough to cover the bottom of the pan) over medium-high heat in a frying pan. Put down as many tortillas as can fit. Put some of the taco mixture on the tortilla and fold in half. Brown the tortillas. Put the tacos on paper towel to remove excess oil. Fill with the fixins.