a gripe

I am in the process of applying to teaching master's programs, and I'm noticing a disturbing trend that, as a graphic designer, forces me to ask all teachers everywhere: why Comic Sans? This typeface is surely in the running as the most revolting ever created, but it seems to be a favorite of teachers, particularly elementary school teachers. The glut of Comic Sans has made me ponder what typeface I'd like to use for my sundry materials. I think Chaparral. It looks friendly, modern, accessible, and sophisticated. Not to mention it's also highly legible, and designed for text use.

Mazanec

Yesterday I baked a Czech Easter bread called Mazanec. It's a sweet egg bread with golden raisins and almonds in it, and it's delicious. Thanks for the recipe Babicka: it turned out great! I am sending a few loaves as small thank-you gifts for my letter of rec writers, but now after making it, I wish I could send them the smell too: my apartment was filled with the heavenly aroma of fresh bread for hours. I was initially intimidated by the prospect of making bread: mainly waking up (but not killing) the yeast, and kneading. I love to cook, but when it comes to baking, but I usually stick with shortbreads, tarts, and scones, which are mainly about cutting fat into flour, and less sciency than yeast breads. But it turns out there's nothing to fear! The key to kneading is that you keep at it until the dough's no longer sticky. I was afraid that this point would come gradually, and discerning it would require a zen-like understanding of bread kneading, but it turned out to be really definitive and obvious. Thanks for the great directions Babicka!

florida citrus part 2

The tangerine tart turned out beautifully. Here's a picture for your vicarious enjoyment.


I made Dorie Greenspan's Sweet Tart Dough which I found over here at Cafe Johnsonia (I left out her lemon zest addition since I was making a citrus tart, although for a different tart, that sounds tasty). For the filling, I adapted this orange custard recipe from Epicurious. I of course used tangerine juice instead of orange, and I skipped the Grand Marnier and instead added half a teaspoon of vanilla. I topped the tart with sectioned tangerines, because then it's healthy, right? Seriously though, the fresh citrus was a lovely contrast to the buttery crust, and the overall effect was mellow creamy, and perfectly sweet.

By the way, this crust is to die for. This is definitely my standard tart crust from now on.

florida citrus

it's here! our box of florida citrus arrived yesterday, filled with perfectly sweet-tart, juicy honey tangerines. thank you so much babi and tatko! it was like opening a box of sunshine. i think i will make a tart out of some of them this weekend, assuming they don't get gobbled up by then.

alex's blog

is just fantastic.

a riddle

what do sarah palin, toronto, and hair plugs have in common?

apparently, this email:
















i am mystified.

the upholstery project...now on flickr

I've finally uploaded a set to flickr documenting (sort of) the upholstery project. I noticed when going through the pictures that it looks like I eat bon bons behind the scenes whilst barking orders to Sean the Furniture Boy, but that's really not how it went down, I promise. What happened is that the demolition process is somewhat over-represented because we needed pictures of how the furniture goes back together for reference, and then I slacked on photographing the assembly. This project was decidedly more my baby (my long-past-due baby) than Sean's. And the photos are even longer in coming, of course. But now you get a glimpse into the fun times that were our first month in Chicago. Enjoy!