Posts Tagged ‘how-to’

Made Weekly – Asparagus with Miso Tahini dressing

April 26, 2013

There’s already a new Made Weekly video up!

Also, have you checked out my Etsy store?

lemon gnocchi with spinach and peas

September 5, 2012

My second Epicurious recipe illustration has been posted!

We’re currently seeking votes for the next illustration. Please feel free to suggest a recipe in the comments section of the Epicurious blog here.


This made a super delicious dinner, I highly recommend it!

Here is the original recipe.

Here’s a link to the first recipe illustration.

Epicurious food blog feature

July 13, 2012

Great news, my Mojito comic is on the Epicurious food blog!

Food writer Michael Y. Park is calling for ideas from his readers (and from you too!) for a recipe for me to illustrate next. I’m excited to be involved in a fun collaborative project like this so please click on the picture above to head over there and vote!

how to fix a v-neck sunburn

May 14, 2012

grey fringe necklace

March 27, 2012

This is my second fringe necklace.

Now I just need an excuse (besides posing in my kitchen) to wear something so big and dramatic…

Here’s the post and instructions for the first one.


advent calendar how-to

January 27, 2012

Sorry to post this after the fact, I’ve meant to draw it forever… aaand by that I mean YOU’RE WELCOME. Please feel free to get a head start on your calendar for 2012.

To download and print the instructions, please click here!

wedding hair accessories

October 20, 2011

Here are a couple of hair pins I whipped up for the rehearsal dinner and the wedding.

These white bows were from my mother’s wedding dress. We’d cut them off when I was collecting materials to make what eventually became my wedding corsage.

Since they were already snipped off, I was determined to find a use for them and decided they’d make a fine hair accessory for the rehearsal dinner. Their construction was pretty simple. Here’s a picture of the back.

Here’s a picture from that night.

At the same time, I made a couple sparkly bobby pins to put in my hair on the wedding day. I used the leftover beads from making the wedding corsage and twisted them onto some extra long bobby pins with craft wire.

And here they are in my schmancy wedding hair.

(image shot by Dmitri Von Klein)

le juicer

July 19, 2011

click to see full size

Here is a VERY QUICK how-to diagram I drew for someone who borrowed our juicer.

I love drawing how-tos.

vegan chocolate and apricot ice cream

June 22, 2011

This recipe was inspired by my mother and this dessert that she ordered at Eataly.

It’s chocolate with apricot filling and it was delightful. The rich taste of the chocolate countered extremely well with the tang of the apricot so I thought I’d give it a shot in ice cream form.

the ingredient list

Vegan Chocolate pudding base

1 heaping cup bittersweet chocolate chips

2 T water 16 oz silken tofu, drained (the softest kind)

1/2 cup soy milk

1 T vanilla

3/4 cup sugar

Apricot filling:

1 10 oz jar apricot preserves

1/3 cup water

1/3 cup lemon juice

Why vegan? Probably because I was planning on eating it all and I prefer to save lactaid pills for special occasions. Also, why not?

First I melted the chocolate and water together in the microwave and then stirred the 3/4 cup of  sugar in. Why did I stir it into the chocolate? I’m not sure. I think I thought the heat would make the sugar dissolve but that was not the case and I just had to cross my fingers that I wouldn’t end up with gritty ice cream (it wasn’t gritty).

Then I added the melty chocolate mixture to the rest of the pudding ingredients in the blender. I used the homemade vanilla mentioned in this post which was fun.

not particularly exciting

This what the pudding base looked like. I put in the fridge to chill overnight. Next, I gave the preserves a taste test.

this is the face i make during all serious decision-making

I decided that while it was quite apricot-y, it was neither sweet enough nor tart enough for it’s intended purpose. I decided a lemon simple syrup would solve that problem in a pinch. I put 1/3 cup sugar and 1/3 cup lemon juice in a small pan and heated and stirred it until all the sugar dissolved. Then I added all the preserves and let that cook for a bit to thicken it back up.

here's what that looked like

Once that was done and cool I threw it in the fridge with the pudding base until the next morning. My intention was for the apricot filling to be threaded through the chocolate base, like fudge in store-bought ice cream but unfortunately ice cream makers only come with one speed… churn…

So, even though I waited until the VERY end to put it in (about 3 big spatula scoops, but measure it to your tastes), the apricot-y goodness is a bit more mixed in than I would have liked.

Despite that, however, it is quite delicious and the tofu gives is a great soft texture!

i approve of this flavor

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