Seattle

I don't have a lot of time to update while i'm here, but i'll tell you kids right now. I've fallen in love, and my decision [between Chicago or Seattle] is clear- I am moving by the end of 2009.

Today will be a day of getting back to my roots. Of meditation.

That means: hemming two vintage dresses i'm bringing to Seattle with me. Sewing new buttons onto another one. Baking vegan banana bread I made two weeks ago that got eaten up in three days. Preparing the salmon for dinner tonight with some fam that's coming over. Preparing my cyanotypes to bring over to a gallery that might display them early this evening. For lunch I made roasted chicken sandwiches with portobellos and gruyeré cheese. Sometimes it's nice to pamper yourself.

"Rock Bottom Riser" by Smog

Treats to keep you wired

You'll need a pot of coffee (4-5 cups), 3-4 tablespoons superfine sugar (to your liking), 1/4 cup heavy cream, and 1 shot amaretto/kahlua.

Brew the coffee, stir in the sugar, and allow it to get cold (30-40 minutes).
Pour it into a baking pan (or two), making sure that it's less than half an inch deep- any deeper and it won't freeze properly.

Every hour for 4-5 hours scrape the frozen coffee with a spatula to break it up, then pat it down into place and stick it back in the freezer- it will start to resemble sno-cone ice.

Five minutes before serving, whip the cream with a sprinkling of sugar and the shot of liquor until stiff peaks form. Pile the iced coffee into tall glasses and top with a dollop of whipped cream. Voila! After-dinner coffee for summer nights.

Eat well,

Amanda