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This was the view from our bedroom window last night. I couldn't sleep, so I sat by the window staring at the moon with binoculars. I could clearly see the Copernicus crater. It was pretty fabulous. 
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But, I didn't know it was called the Copernicus crater until I found this map of the moon's surface. Tonight, print out this map, go outside and look at the moon with binoculars. It'll be great!

By the way! Check out the recipe box link on the left! It has pictures and links to all of the recipes I've posted on this blog! Can you believe requies has been around for more than  a year?
 
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This sauce has been really popular on food blogs recently. here, here and here for instance! I got tired of seeing it on my RSS feed all the time so I had to try it. Like most of the bloggers above express, I was doubtful that the sauce could be really as good as everyone says since it is so simple. 
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This simple: Just 28 oz crushed tomatoes, 1 peeled and bisected onion,  5 tbsps of butter, and salt. I liked it, and I'll probably make it again. But reading all of its praises made me expect something phenomenal, so I was a little disappointed. I do not want my readers to be disillusioned, so I will cut it to you straight (did I just invent this idiom? sounds vaguely drug related?), this sauce is bland. I do think this would be a perfect pasta sauce for picky kids, but for the adults make sure to provide basil and parmesan to give it more flavor.

Full disclosure, I did forget to add salt to my sauce which is a culinary no-no. Also, I kind of just cooked it for a random amount of time because I was hungry! So it is possible that the sauce is as good as everyone says if you season and cook it properly. I'll let you be the judge! 

Simple Tomato Sauce
source: many many blogs, 3 of which are linked above. I hear the original is in "Essentials of Classic Italian Cooking" by Marcella Hazan.

1 28 oz can whole peeled tomatoes with juices
1 onion peeled and cut in half.
5 tbsps unsalted butter
salt to taste

In a medium saucepan, warm over medium heat the tomatoes, onion and butter. Bring to a simmer and then lower the heat so the sauce will stay simmering and not boiling. Simmer for 45 minutes stirring occasionally and crushing the tomatoes against the side of the pan. Remove from heat and throw away the onion. Taste it and add as much salt as you like.
 
I really enjoyed showing you guys some of my favorite prints a few days ago. I found even more that I really like which I think would be perfect in a kitchen or dining room. Click on the image to access the artists' etsy shop.
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from mediumcontrol $22
A simple but eye-catching reminder. Do you guys sit down at a table to eat every meal? Jared and I usually eat dinner at TV tables as we watch Star Trek. I'm not ashamed! When  I picture our future though, with children, we're definitely eating around a table as a family. I wonder if it will really be like that!
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from handz $19
I love the mid-century inspiration in this print. But the simplicity and primary colors seem distinctly modern. Love it!
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from SweetFineDay $28
This print is simultaneously eye-catching, stylish, unique and immensely helpful! I can't tell you how many times I google "1 cup = how many tablespoons?" It also comes in different colors, but I like this pumpkin color the best.

Thanks Jan, Jenna and Kristy for letting me post your images!

Decorating kitchens is hard! Do you guys have any tips?
 
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You heard me right! Bacon + Dark Chocolate is currently my favorite dessert flavor. It all started when my dad shared Vosges Chocolate bars and truffles with us after returning from a meeting with them in Chicago. He does marketing work for lots of businesses, and lucky for us, many of them make delicious food!

So Vosges makes chocolate bars mixed with bacon pieces and let me tell you, they are absolutely delicious. I crave them, all the time. The earthy salty bacon flavor is grounded perfectly by the deep creaminess of the dark chocolate. *mouth watering*

Yesterday I found myself with a lot of bacon on my hands and I didn't know what to do with it. I planned on eating it for breakfast every morning but since it's summer I've been sleeping in till 11 without fail. Yes, be jealous of my awesome ability to sleep in! So I had all this bacon, and a huge bar of dark chocolate and it all become suddenly clear what I had to do.
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How could I resist that siren call?
A few notes for a successful outcome. Use good old fatty greasy bacon. You need a lot of fat for this recipe so using Turkey bacon won't work. When you cut it, I found it easiest to do it like so.
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Don't worry about the pieces being too big, they will shrink dramatically as they cook. You also don't have to peel apart each slice because they will separate as you stir while cooking.

Be sure to use dark chocolate, and if you have a bar of it I would recommend that instead of chips. It's not too hard to chop the chocolate if it is stored at room temperature. If it is difficult to cut, microwaving it on half power for a few seconds should do the trick. 

Bacon Chocolate Chip Cookies
adapted from Lee Anne Wong for the Cooking Channel
12 oz. bacon cut into pieces
2 1/2 cups flour
2 heaping teaspoons of baking powder
1 teaspoon salt
1/2 cup unsalted butter softened (let it sit at room temperature for a while, don't microwave!)
1/2 cup reserved bacon fat, chilled and set 
3/4 cup sugar
3/4 cup light brown sugar
2 tbsp rum (the original calls for bourbon, which is probably pretty good, but I didn't have any. If you don't have either, just skip it.)
1 teaspoon vanilla extract
2 large eggs
8 ounces dark chocolate (65% or more cocoa content) chopped

Cook the bacon in a pan until it's beautiful and crispy. Remove bacon and drain on a paper towel. Carefully strain the fat through a sieve into a container that can hold really hot things without breaking or melting. Don't hold the container while you pour in the bacon fat, you'll totally burn yourself! Put that container in the fridge and let it sit for a good while, perhaps an hour, until it is congealed.

Once the fat is set preheat your oven to 375 degrees. Chop your chocolate while you wait. Mix the flour, baking powder, and salt in a small mixing bowl. In a large mixing bowl, beat the butter, 1/2 cup of the bacon fat, sugar, brown sugar, rum (or bourbon) and vanilla until incorporated. Add the eggs and beat well, then gradually mix in the flour mixture. Pour in the chocolate and bacon and stir.

I have a funny way of forming cookies, I like to roll them like meatballs. It works for me. Do whatever you like to do, but make sure that you don't use more than 2 tbsp of dough for each cookie. Place them on your cookie sheet and bake 9 or 10 minutes or until the bottom of the cookie is golden brown. Let cool and enjoy your new favorite cookie!
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This is a simple summer dish and a great way to enjoy seasonal zucchini. Cooking your own pasta sauces is really easy and makes any pasta dish fresher and less expensive than buying bottled sauces. In my experience, homemade sauces always taste better, too. In this dish ravioli and sauteed zucchini (and squash if you like) are tossed with a parmesan cream sauce seasoned with lemon zest and chives. It's so simple I really didn't think it would taste good as I was making it, I thought there weren't enough ingredients for the sauce to be tasty. I was wrong and we both loved it. I'll definitely be making it again. Just be sure to add the chives after plating it. The bite of the chives adds a great contrast to the creaminess of the sauce. I forgot to add the chives when we had it for dinner, but when I ate leftovers for lunch today I sprinkled a bit on top and it makes a big difference! Give this recipe a shot, you'll be glad you did!

Creamy Ravioli with Zucchini, Lemon, and Chives
adapted from Real Simple
Serves 4+

20 oz. cheese ravioli
olive oil
1/4 large onion or 1/2 small onion chopped (the original recipe calls for 1 shallot, I think this would be a better choice, I just forgot to buy one!)
4 zucchini (and/or yellow squash) thinly sliced
3/4 cup heavy cream
zest of 1 lemon
handful grated parmesan cheese (or if you have really big or small hands, 1/2 cup), plus more for topping
chopped chives to taste

Boil water to cook your ravioli. As your waiting for the water chop your zucchini, onion and chives, grate your parmesan and zest your lemon. Cook ravioli with package instructions.

Warm up some oil in a large pan over medium heat. It has to be big enough to toss around all your zucchini. Add the onion and cook until soft. Next add the zucchini and some salt and pepper to taste. Toss the zucchini often so they don't burn (it's okay if they get a little brown around the edges, but it's not as pretty) for about 4 minutes. They should just be starting to soften. 

Stir in the lemon zest and cream and cook for about 2 more minutes. You may need to lower the heat at this point, you don't want to cream to boil.

Don't forget your ravioli! When it is cooked, reserve 1/4 cup of the pasta water and drain the rest. Put the ravioli back in the pot and toss with the cream sauce and pasta water. Quickly throw in a handful of parmesan and stir it until it is melted with the sauce.

Divide onto plates and top with some more grated parmesan and chopped chives, don't forget!It really is tasty! I'm going to eat some leftovers right now, even though it's 10:30 at night!
 
We just moved into our new apartment, and our walls are bare waiting to display some beautiful art. Here are my favorite pieces I've found so far. Click on the images for links to where they can be purchased. 
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"Jelly Crop" by Amanda James. $25 at Prints by Amanda James
Stunning isn't it? Could that be a pun, because jellyfishes stun people? Why not? I love the electric teal, the details and the cropped perspective. It reminds me of one of my favorite animes, Princess Jellyfish, and also of many trips to the beach with family.
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"Texas, Deep in the Heart" by Cindy Tomczyk. $30 at Paper Parasol Press
Do I even need to explain why I love this print? Texas will always be our home. We're sojourners here in Illinois, no matter how long we stay . I also love the crisp, simple design, the primary colors, and the vintage, kitschy inspiration.
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"The Great Lakes" by Marnie Karger. $35 on Crafterall
Illinois is pretty great though! I've had my eye on this paper cut art for some time now. I love the depth it gives to the Great Lakes, and the colors remind me of cold, immense Lake Michigan.
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"Abstract 1" by Ashley Goldberg. $20 at AshleyG
I already have one of Ashley G's prints called Knitty Knitty. Love it! The colors in Abstract 1 just make me happy! When I look at it I hear bossa nova in my head! There's definitely something tropical about the abstract shapes to me. I see waves, shells and tiny fish.
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"Home Sweet Home" by Rosie Music. $26 at rosiemusic.
I will definitely buy this print someday, it's just too perfect! It is exactly like Jared and I! Jared plays the bass, for those of you who don't know, and I knit, which you all know. If only the girl also had glasses, and there were no cats. They're very cute, but Jared is allergic! Maybe I could ask Rosie to make me a custom print! In addition to the similarities to our leisure activities, I love the green color  motif and the serenity captured by the artist. They all look so peaceful and content, I love love love it! She has a whole series of these prints in her store, I bet you could find one that reflects your interests!

So what do you think, which prints are your favorites? 

Thanks to Amanda, Cindy, Marnie, Ashley and Rosie for letting me post these images of their beautiful artwork!
 
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I made bread!!! and it's sooo gooooooood! but it's even easier than it is good, which is a lot! Can you tell I'm excited about this recipe? Jim Lahey, a baker in New York City developed it and the Times calls it "revolutionary" because of its "combination of great crumb, lightness, incredible flavor...and an enviable, crackling crust, the feature of bread  that most frequently separates the amateurs from the pros." Are you excited yet?! Don't you want to make this bread right now?! Well don't go preheating your oven yet, because that part doesn't come until 20 hours from now. Yes, what makes this bread so fabulous is that you needn't knead it, because the long time for rising does the work that is normally done by kneading. Does it sound like I know what I'm talking about? Because I don't. I just followed the directions. If you're interested in the science you should read the Times article linked above, very interesting! Ok let's get down to it.
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In a large bowl stir together 3 cups flour, 1/4 teaspoon yeast and 1 1/4 teaspoon salt. Pour in 1 5/8 cups of water and mix together with a spatula or your hands just until the dough comes together. It won't be pretty, don't worry. You can't really mess this up, for instance I thought that 1/4 teaspoon yeast was entirely too little and instead put in a whole packet, as if I knew more than a master baker. But the bread still turned out amazing so again, don't worry no matter how ugly your dough looks at first.
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Put some plastic wrap over it and let it sit for 18 hours. When it's ready it'll look like this, with little bubbles all over. Pour the dough onto a floured surface. The dough will be very sticky so add some flour on top so it doesn't stick to your hands. Flatten it a bit with your hands, then fold it over onto itself twice and shape it into a ball.
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On a cotton towel (not terry cloth) sprinkle some cornmeal or wheat bran. Put the dough on it seam side down. Sprinkle some more cornmeal or wheat bran on top and fold the towel to cover the dough. Let it sit for another 2 hours. After 1 hour and 30 minutes have passed, put a heavy bottomed pot with a lid in the oven and preheat the oven to 450 degrees.
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It should be a lot bigger after 2 hours. Starting to look like bread huh?
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 Now carefully take the hot pot out of the oven and plop the dough into it with the seam side up. Mine didn't have much of a seam, but that's okay.
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Put the lid back on the pot and bake for 30 minutes. Then take the lid off and bake for 15 more minutes or until bread is browned, up to 30 minutes. 
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Let cool on a rack and then stare at it. Is it not the most beautiful loaf of bread you ever saw, and all the more beautiful because you made it? Note the delicious caramel color of the crust, the subtle grid pattern left by your cotton towel, the artful contrast between the cornmeal and the crust. Once you have fully savored this moment and have taken a few pictures for posterity, you may cut into your bread.
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Gasp! Even more to admire! Look at all those air bubbles! Feel the weight of the bread in your poorly manicured fingers. Just the right consistency for absorbing an italian seasoned olive oil.
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Check out this monster sandwich. What a great picture, it looks like it's attacking you! The only downside to this bread, (is it even a downside?) is that the crust leaves a lot of crumbs, you can see them all over the background in this picture. You're gonna have to sweep your kitchen floor after slicing this bread. But that is just the price you pay for a crust that "separates the amateurs from the pros!"

Recipe source: New York Times
 
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"Twilights Moon" by Jaime Best, shop linked in image.
I just realized last night that I call fireflies "Lightning Bugs" and always have. I'm proud of that! What do you call them?

I was thinking about it because I asked myself "What is your favorite thing about summer?" This summer has been chaotic, we totaled our car (and we're both totally unscathed!), had a lot of unexpected expenses (like fixing the AC on the car that got totaled only days later), we both got sick, we moved into a new apartment (which we're very thankful for but the process was quite stressful) and we bought a new car (again which we're very thankful for but making such a big purchase can be unnerving, it also falls into the unexpected expenses category)! And all this in just 3 weeks!

In the midst of all this chaos, I haven't really had a chance to enjoy summer, with the exception of the trip to Florida which was glorious. And even now that it's all over I still am really jumpy; when the phone rings my heart races because my first instinct is that it's bad news, and I've been having trouble sleeping, which is rare for me. 

So, to help calm my nerves and force myself to enjoy this beautiful weather and all the things that come with it, I was thinking about what aspect of summer I really wanted to savor. I chose lightning bugs! They're so magical and tranquil and I love how you see them just as twilight begins, the most peaceful time of the day. They also remind me of my childhood, catching them in mason jars on Mammaw's driveway and then barbarically  rupturing their abdomens to smear their glowing guts on my face. Kids are gross! And in the future when I see lightning bugs I'll remember the walks Jared and I have been taking and how we stop to admire them as we hold hands. Yep, lightning bugs definitely help me  relax and enjoy summer. 

The beautiful print above reminds me of Psalm 4:8, "I will lie down and sleep in peace, for you alone O Lord make me dwell in safety." Thanks for reading this, writing it was a good exercise for me to remember how blessed I am and how good God is.
 
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Jared and I had a wonderful little celebration last night! We walked to a nearby lake and sat on a blanket to watch distant fireworks. We had a great view and we were the only people there! The fireworks were accompanied by a bright, low crescent moon and lightning bugs. Delightful!
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Remember how much I love baby blankets? I love love love them! I'll explain the selfish reasons first: 1) Most hand knit gifts are given to the individual, but baby blankets are usually bestowed at baby showers, which results in a room of women oohing and ahhing as soon as the blanket is unveiled. It's a very rewarding moment! 2) I love hearing stories about how much the baby loves their blanket and how they can't sleep without it. Makes me tear up a little bit!
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You know, I think I'm just going to stick with the selfish reasons. 3) They are so darn fun to knit! Behold, the Shale Baby Blanket! Faithful readers will remember this from my 26 before 27 posts. Check out that feather and fan motif and how it magically forces the fabric into a scalloped edge! Get a load of those wrapped eyelets! Gah, I love it so much! After every 4 rows I lay it down and take a good look at it (and make Jared look at it, "No Jared, take a good long look at it!"), I think it's the most beautiful thing I've ever knit, easy! I think I'll go work on it now!

A few notes about the pictures. The first blanket was knit with Lion Brand Organic Cotton Yarn for baby Nialah. Our church worked with Care Net to throw a baby shower! Care Net provides counseling and medical services to women with unplanned pregnancies. Time Magazine describes organizations like Care Net as "the new face of an old movement: kind, calm, nonjudgemental." 

The second blanket is being knit with Cascade Superwash Wool for Little Peanut, our soon to be nephew! My camera had difficulty catching the color, it's not cerulean, it's a beautiful deep royal blue.

Oh, and Happy 4th of July! I'll probably spend most of the day inside knitting!