Might as well do it all while I am feeling in the mood for sorting. I am also going through stuff in my studio and trying to make it make sense. I am working on two new projects and I find it hard to concentrate when I have older work hanging around. It is like I change personalities every six months.

Packing. Sun. Garage sales. Beer breaks. Nostalgique. More sun.

честит 24 май!

Happy Alphabet Day! My favourite Bulgarian holiday. And this is my favourite letter.

Another Gram Parsons night

We'll sweep out the ashes in the morning.

laundry, dirty martini with three olives, tomato soup and a grilled cheese sandwich. i am home.

Bridget Catchpole's Beauty Products

I am continuing the section "Art by my friends" with the beautiful collection of jewellery by Bridget Catchpole. The artist uses recycled beauty product containers to craft exqusite pieces that are conceptually critical and stunning at the same time. I have been a fan of Bridget's work since our student days in Montreal, where she pushed the boundaries of sculpture and jewellery making with fierce flare! Here is more information on the artist and her projects.

Giggling girls with Gewürztraminer

I promise this blog is not turning into a foodie/oenophile loving forum but since I have been back here on the West Coast for vacation, I have been indulging in tons of tasting of both varieties. Miss K and I tried a great Gewürztraminer from Kettle Valley winery. I tried finding it in a goverment liquor store but they don't carry it. One has to go to a specialty wine store, but it is absolutely worth it!

correction: Miss K enjoyed a nice crisp Éphémère. but she did try and agreed with my views of the wine.

I am still a BC resident even after surviving a Saskatchewan winter!

I am glad I was able to vote in the provincial elections today.

Update: I am saddened by the results.

Spain: A Culinary Road Trip

I would absolutely love to do this one day! A culinary road trip through Spain but I might add a detour through Sicily and do some olive oil tasting.

City Self/Country Self

Lately

Crisp clean air, wearing ballet flats, secondhand shopping at the Seniors Centre and hearing stories of Panama canal cruises, chèvre and champagne with Miss K, horse races and birthday cake, framing work, makeovers at the Bay, book launches and sushi joints, getting overwhelmed, needing to relax, kir royales in the afternoon, feeling calm.

Steamed Mussels in White Wine

Since I have been back on the coast, I have been indulging in plenty of seafood. From tuna tataki at my favourite Sushi joint (Sushiyama on Broadway), to grilled salmon with maple glaze at home. I am making steamed mussels* in white wine for my mom and grandmother tonight.

* 2 lbs. mussels
* 1 cup dry white wine
* 2 shallots, chopped
* 2 tablespoons unsalted butter
* 2 tablespoons chopped flat parsley

Fill a sink 1/2 full of cold water. Add the mussels and toss them around. Pull the beards and scrape off any barnacles from each mussel (inspecting them to make sure that they are tightly closed). Discard any bad mussels. Keep the cleaned mussels out of the water in the refrigerator until ready for use. Do not keep them more that a few hours after washing. Chop the shallots and parsley. 1. Put the shallots and white wine into a large stainless steel pot. Add the mussels and cover. Steam them over high heat until the mussels have opened. Shake the pot to be sure that all the mussels are cooked. Put the mussels into a large bowl. Decant the mussel liquor into a saucepan and bring to a boil. Add the butter and chopped parsley. Pour this sauce over the mussels and serve immediately.

*This recipe is from Pierre's Restaurant in Harding, New Jersey