Not bad, just long. I'm too excited about the projects I have slated for this weekend.
For a sneak peak, I'll show you what it all involves:
Hint: These may, or may not, be related to the same project.
Friday, September 7, 2012
TGIF!
Man, I know this was a 'short' week, but today felt extremely LONG.
Not bad, just long. I'm too excited about the projects I have slated for this weekend.
For a sneak peak, I'll show you what it all involves:
Any guesses?
Hint: These may, or may not, be related to the same project.
Not bad, just long. I'm too excited about the projects I have slated for this weekend.
For a sneak peak, I'll show you what it all involves:
Hint: These may, or may not, be related to the same project.
Thursday, September 6, 2012
The biggest of green monsters
Today's project I had zero part it. Absolutely nothing.
Today, war was waged.
A war against the ugliest meanest greenest monster.
As a child in the Buchholz household, I was bred to hate these plants. Hate them. We see junipers, we kill junipers. These Junipers had to go. I knew it. Ben knew it. My dad kept reminding us....
So today, my husband totally uprooted and generally dominated:
Three junipers, a rhodie (we have about 50 rhodies, don't need this one) and two mystery bushes met their maker today. Also... a swarm of underground wasps got uprooted, sorry guys. Can't have that.
Today, war was waged.
A war against the ugliest meanest greenest monster.
 |
| Those. |
 |
| Disgusting. |
 |
| JUNIPERS! |
As a child in the Buchholz household, I was bred to hate these plants. Hate them. We see junipers, we kill junipers. These Junipers had to go. I knew it. Ben knew it. My dad kept reminding us....
So today, my husband totally uprooted and generally dominated:
 |
| that ugly mess. |
Three junipers, a rhodie (we have about 50 rhodies, don't need this one) and two mystery bushes met their maker today. Also... a swarm of underground wasps got uprooted, sorry guys. Can't have that.
 |
| BOOM! |
Big props go to the husband and our friend John, they put in some major demolition time and braved a couple wasp stings to boot. So excited to give this home some major curb appeal.
Wednesday, September 5, 2012
You like?
Yes, it is September 5.
Yes, I am late redesigning the blog this month.
Myexcuse reason? Uh...football season started on Saturday? Blue moon? Couldn't decide what to do? All of the above.
I wanted to take a slight departure from the girly stuff for one month, and I instead did an ode to my wall, now desecrated with speaker wire. I'm also warming up to my all-time favorite color again [orange]--I think Tangerine Tango has done its bit, and I can have my color back.
Well, off to watch the DNC. I can't believe it's almost time for the debates. This is about to getugly interesting.
Yes, I am late redesigning the blog this month.
My
I wanted to take a slight departure from the girly stuff for one month, and I instead did an ode to my wall, now desecrated with speaker wire. I'm also warming up to my all-time favorite color again [orange]--I think Tangerine Tango has done its bit, and I can have my color back.
Well, off to watch the DNC. I can't believe it's almost time for the debates. This is about to get
Tuesday, September 4, 2012
Tutorial Tuesday: Makin' Sushi
OK--I am no sushi making expert. I would even say I'm mildly proficient at it...but I do love it!
Yesterday, Chef Tarah gave us a world-class sushi making course. It was so much fun, and we made SO MUCH SUSHI!
If you want a really good tutorial on making sushi, watch this video:
If you want to look at our pictures from our sushi making extraordinaire and sort of get the gist of how to make sushi, keep on rolling....
OK...so the most difficult (and first step) of making perfect sushi is the rice. It has to be just the right amount of sticky, just the right amount of not sticky, and taste just the right amount like sushi rice. It is a delicate balance.
Early in the day, I made 8 cups (!!) of short grain rice. Make sure you rinse it out until the water runs clear, and use a 1c rice to 1.5c water ratio. You do not need 8 cups of rice. I would say 1 cup for every 3 people is perfect.
Then, cook it like every other type of rice. Bring it up to a boil, cover it, turn the heat down (or off) and let it do its thing for about 25 minutes.
Now...when you have about a minute left to go on your rice, in a small bowl for every cup of rice put in a tablespoon of rice vinegar, sugar and a half teaspoon of salt. Put it in the microwave for about a minute or until everything dissolves nicely.
When the rice is done, put it into a big bowl (preferably not metal) and stir in the vinegar/sugar/salt mixture. Now, you wait until it's at room temperature.
Now, Business time:
Chop up all your veggies, mix up your spicy tuna (good sushi grain tuna + mayo +sriracha), chop your cream cheese into little baby strips. Go to town. I
Things you'll need post-chopping: Plastic Wrap, a sushi wooden wrappy thing, a bowl of water (for your hands...really important for non-sticky hands), and a super sharp knife.
This tutorial will go through an 'inside out' roll (rice on the outside).
Lay a piece of plastic wrap on top of your wooden wrappy thing. Put down a half sheet of seaweed (just break it in half or cut in half) and sprinkle enough rice to barely cover the seaweed plus about a half inch over the edges.
Once it's covered, squish the rice down on to the seaweed. Once it's squished, lift up the plastic wrap so that your seaweed-rice combination flips over.
Now, load it up. Put your favorite combination in, but leave about a half inch of seaweed on each side.
Now, it's rolling time. This would probably be the best time to watch a youtube video. Roll it over onto itself, then tighten as you roll the wrappy thing over the sushi. It's way easier than you think.
And then....
For those of you that love sashimi, just make little thumb sized 'pucks' of the sushi rice, dab a little bit of wasabi on it, and top with good sushi-grade tuna, cooked shrimp or whatever you want.
Or, if you're spicy, hide a lot of wasabi under one and see who gets it...muah haha.
This is just a small sample of what we had last night: Spicy Tuna Handrolls, Spicy Salmon Rolls, Shrimp Rolls, Tuna Sashimi, Shrimp Sashimi, Smoked Salmon Rolls and every combination in between. We had 3 plates this size:
It was an absolute feast! And so much fun to do as a group!
Then, of course, you need my absolute favorite thing: TINY DISHES!!!
We seriously had so much fun with this. It was fun to try a new 'thing' as a group--and Tarah was an excellent teacher! I think once Baby Phineas (seriously, Tarah, you can't name him anything else) is born, I'm going to bring her over some Tuna Sashimi and Spicy Tuna Rolls immediately...
Yesterday, Chef Tarah gave us a world-class sushi making course. It was so much fun, and we made SO MUCH SUSHI!
If you want a really good tutorial on making sushi, watch this video:
If you want to look at our pictures from our sushi making extraordinaire and sort of get the gist of how to make sushi, keep on rolling....
OK...so the most difficult (and first step) of making perfect sushi is the rice. It has to be just the right amount of sticky, just the right amount of not sticky, and taste just the right amount like sushi rice. It is a delicate balance.
Early in the day, I made 8 cups (!!) of short grain rice. Make sure you rinse it out until the water runs clear, and use a 1c rice to 1.5c water ratio. You do not need 8 cups of rice. I would say 1 cup for every 3 people is perfect.
Then, cook it like every other type of rice. Bring it up to a boil, cover it, turn the heat down (or off) and let it do its thing for about 25 minutes.
Now...when you have about a minute left to go on your rice, in a small bowl for every cup of rice put in a tablespoon of rice vinegar, sugar and a half teaspoon of salt. Put it in the microwave for about a minute or until everything dissolves nicely.
When the rice is done, put it into a big bowl (preferably not metal) and stir in the vinegar/sugar/salt mixture. Now, you wait until it's at room temperature.
Now, Business time:
Chop up all your veggies, mix up your spicy tuna (good sushi grain tuna + mayo +sriracha), chop your cream cheese into little baby strips. Go to town. I
This tutorial will go through an 'inside out' roll (rice on the outside).
Lay a piece of plastic wrap on top of your wooden wrappy thing. Put down a half sheet of seaweed (just break it in half or cut in half) and sprinkle enough rice to barely cover the seaweed plus about a half inch over the edges.
Once it's covered, squish the rice down on to the seaweed. Once it's squished, lift up the plastic wrap so that your seaweed-rice combination flips over.
 |
| Like that. |
 |
| This one had spicy salmon (cooked, so Chef Tarah could enjoy without hurting Baby Phineas) |
 |
| Our expert chef helping us start it out. |
 |
| Another view for clarity's sake. |
 |
| Tah DAHHH!!!!! |
Or, if you're spicy, hide a lot of wasabi under one and see who gets it...muah haha.
This is just a small sample of what we had last night: Spicy Tuna Handrolls, Spicy Salmon Rolls, Shrimp Rolls, Tuna Sashimi, Shrimp Sashimi, Smoked Salmon Rolls and every combination in between. We had 3 plates this size:
It was an absolute feast! And so much fun to do as a group!
Then, of course, you need my absolute favorite thing: TINY DISHES!!!
We seriously had so much fun with this. It was fun to try a new 'thing' as a group--and Tarah was an excellent teacher! I think once Baby Phineas (seriously, Tarah, you can't name him anything else) is born, I'm going to bring her over some Tuna Sashimi and Spicy Tuna Rolls immediately...
Monday, September 3, 2012
From the comfort of my cove...
Hello, world!
Broadcasting for the first time from my very own:
CREATIVE COVE!!!
It's not 100% done yet, but it is definitely almost there.
This was a huge project weekend in the Reese Household. It was also an absolutely historic weekend.
Ben got his dream sound system installed.
It started looking like this:
Broadcasting for the first time from my very own:
CREATIVE COVE!!!
It's not 100% done yet, but it is definitely almost there.
This was a huge project weekend in the Reese Household. It was also an absolutely historic weekend.
Ben got his dream sound system installed.
It started looking like this:
 |
| Ok...a little to the left. |
 |
| Now, a little to the right... |
 |
| alright! |
 |
| Chords...all over. ugh. |
 |
| More chords...all over. ugh. |
But then it ended like this:
 |
| Minor chord amount. To be fixed...quickly... |
 |
| Terrific! |
Ben is to the moon excited with the sound system. We tested out on my no.1 all-time favorite movie: Apollo 13. Pretty sure my house was about to take off to the moon to save them...
Today, we also got to enjoy an awesome dinner party with our friends, pictures to come tomorrow for Tutorial Tuesday--it's sushi!
Happy Labor Day, all. Hope you made it count!
Sunday, September 2, 2012
Chachacha CHANGIN'
Monumental day in the Reese household today...
Not finished, but here's a sneak peak. Testing this bad boy out to my favorite movie, Apollo 13:
Not finished, but here's a sneak peak. Testing this bad boy out to my favorite movie, Apollo 13:
Saturday, September 1, 2012
Almost there...
Currently watching the Husky game with Ben, have I mentioned I love college football Saturdays?
The Creative Cove is still coming along. I finished hanging frames today, and tomorrow my desk will go in.
We were gifted this awesome rug that fits perfect in the room, thanks Cindy and Charlie! (sorry about the pic...didn't get one in the light...)
The Creative Cove is still coming along. I finished hanging frames today, and tomorrow my desk will go in.
We were gifted this awesome rug that fits perfect in the room, thanks Cindy and Charlie! (sorry about the pic...didn't get one in the light...)
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