Grow Bottles

Grow Bottles are upcycled planting kits composed completely of sourced and re-purposed materials. The containers are made from cut reclaimed wine bottles, half of which is inverted, and come with organic seeds. Choose from basil, chives, mint, parsley, and oregano. {via The Dieline}


Happy Weekend

{via ffffound, expired source link}

+ I’m obsessed with 3D papercrafts. Like this owl.

+ This bear? Not real.

+ Merit badges for grown ups.

+ Cannot WAIT for the Beastie Boys latest project!

+ Cover exposed pipes in your home with bamboo.

+ Mt. Washington, PA homes are always amazing.

+ Great infographic – 10 Minute Guide to the Constitution.

+ A padded cell with cotton candy walls!

+ Bathroom envy.

+ How to tie a (Hermes) scarf.

+ Make your own simple rubber stamps.

Happy Weekend!


Framed Friday: Veal Artichoke Ragout

Hi there, this is Kate from Framed Cooks. Framed Cooks started as a two week photography project, and two years later here I am, still trying to cook with teenagers and dogs constantly underfoot, still taking pictures of my supper, and still writing about my kitchen escapades for anyone who wants to listen to me! My basic rule of thumb is this: everything I cook needs to be easy enough to make when you only have about 30 minutes to get dinner on the table… AND it needs to be something you haven’t made a million times before, because suppertime is so much happier when the food is interesting.

Veal Artichoke Ragout

adapted from Simply Elegant Country Foods
• Olive oil
• 3 onions, chopped
• 2 1/2 pounds veal stew meat, cut in 1-2 inch cubes
• 3 tablespoons flour
• 1 1/2 cups beef broth
• 1 cup white wine
• 3 tablespoons tomato paste
• juice of one lemon
• 1 bay leaf
• 1 teaspoon chopped fresh rosemary
• pinch thyme
• freshly ground black pepper
• 1 package frozen artichoke hearts, defrosted
• grated lemon peel from one lemon
• 1/2 cup chopped fresh parsley

1. Heat 2 tablespoons olive oil in large skillet. Saute onions and garlic until translucent, about 3 minutes. Transfer to 5 quart Dutch oven.

2. Add another 2 tablespoons olive oil to skillet and brown the veal over medium high heat, working in batches and adding more oil as needed. Add to Dutch oven.

3. Lower heat under skillet and add 2 more tablespoons oil and the flour, stirring to make a paste. Add broth, wine and lemon juice, and stir up brown bits from the bottom of the pan. Add bay leaf, spices and tomato paste. Simmer for 5 minutes.

4. Pour sauce over the veal in the Dutch oven. Cover and simmer for one hour. Uncover and simmer for another 50 minutes, stirring from time to time.

5. Add artichoke hearts and lemon peel and simmer 10 more minutes. Stir in parsley and serve.


Astrology Run Amuck

I’ve always been proud to be a Scorpio and taken pride in the fact that I match up with the profile of the sign quite nicely. So when I thought (for a few days) that I might be a Libra, well, I started wondering how exactly one goes about changing a tattoo of a scorpion one might have on one’s foot into Libran scales. Luckily all was resolved shortly thereafter. However, since the Great Astrology Scare of 2011 I’ve been noticing lots and lots of astrologically-based things. Here are a few that caught my eye.

Astrological Brass Cuff Bracelet
via Creature Comforts

via Design Milk

DIY Astrology Artwork
via Design Sponge


Q&A A Day

After a tumultuous ending to 2010 I decided it was time to start a journal, the first I’ve had since college. It’s become my place to decompress on days when I need it, which is really only once or twice a week. I’m smitten with this one, Q&A A Day. It lets you keep track of all the usual thoughts and feelings over a five year span of time and is filled to the brim with thought provoking questions. How happy are you? What can you smell right now? Some ordinary, some fun and quirky. All held together under the covers of a beautifully designed journal.