Christmas Correspondence


Hi Dad,


Thanks for the updates! (see below
We've just been decorating and The Mr's been doing a little shopping for giftieses.
I mailed you guys down a box of nonsuch.   Since we don't really do 'presents' anymore, its just smalls for color so you won't feel left out on Christmas morning.
For Colin, I included a photography book by a french actor about facial expressions.  Its pretty funny.  Maybe he'll be inspired and become a mime. Worse things have happened.


I'm having a really hard time coming up with any good ideas for the Mr.'s gift for Christmas.  Last year I made some really adorable cufflinks out of teeny-tiny dice!
I don't feel like spending on retail, and I'm not feeling inspired to create.  Hopefully, I'll come up with something better than sewing new waist ties on his dishwashing apron. Thats all I've got so far.


I'm big into aromatherapy: I always put out some blooming Narcissus with juniper and fir cuttings -plus- a strand or 2 of holiday lights. They really make a Huge difference, especially up here in the Northwest.
 Monday is the Winter Solstice, the shortest day of the year. If its not raining we should have sunlight from about 10am to 2pm.
Seriously. Its like living inside a car wash with the lights out here.
I'm not exaggerating:This year I'm asking Santa for a gift certificate to Happy Tan-N-Teriyaki !)
String holiday lights really do make a big difference, its been documented.  The University of WA. even prescribes UV light box therapy to students suffering from S.A.D.  Folks here swear by string lights: Drive down any residential street here and it feels like the Street of Dreams in Old Town Vegas! You don't even need your headlights!


Holiday lighting and decorations just brighten up your day and make everyone happy.  People walk around with 'beverages' and there is even piped out music.  Of course electric bills might be slightly higher, but we have ours are on a timer.  Also, our lights aren't all over the roof like some houses.

We also don't have an inflatable snowman  :^(    Or, an animated creche.   I do have a Jack-In-The-Box Rudolf Ball for my Mercedes antennae.
It's awesome. I found it a few years back at a gas station. I think its a 'collectible' since Jack doesn't offer them any more, so I remove it when I'm in sketchy neighborhoods.

We sent out a lot of greeting cards; about 3 dozen. That's more than we got: (3, including one from a freight company I have an account with). It's disappointing. People seem to think that sending an email with a farting snowman or a dancing Santa with his crack showing is OK for Christmas.  I Don't agree.  The Mr. is still expecting a card from his Grandma with the check for $10 (she sends one every year). That's to ensure we'll drive down for Christmas Eve.  I'm trying to drink a lot of water to pre-hydrate before we go:  Last year I had some sort of sodium overdose and had to take one of his mom's diuretic pills.   My skin thought it was gonna blow-up! Don't get me wrong- her cooking is delicious! 


Actually,  we are enjoying the season; its all good.  There have been numerous parties and gatherings, we are healthy (I even got voted "Member of the Month" at the Y),  and we still love each other. The roof doesn't leak (at least squirrels' haven't mentioned anything).  Both our "classic" vehicles are running and still under 200k!  Even the crazy neighbor and I are on 'speaking terms' again.  Things are good!


The only thing I'm missing is you guys, the dungeness crab for Xmas Eve dinner, and the fresh squeezed Valencia OJ and eggs Benedict for "brekky", and the California Winter Sunshine.


Love you tons! See you real soon!
Lisa
-ps-
let me know that the Bacon Jam made it OK; Mom will go bonkers if she doesn't get a jar every year.

On Dec 20, 2009, at 1:46 PM, (Dad) wrote:



Greetings kids,
Well, yo mamma overcame all the blaas and finally came out with all
the you'all decos. I thought I knew where she kept this stuff.  'er
these nice crimptus tings.   We got angles an clowns an ol' nicks an
---stuff-  all over the abode!   Sheees!  Ah,  well.   Tis the spirit
and the season,        right?
Sos,  is all well with you kiddies?  Are yo getting any snow?  It has
been pretty nippy down here!   cording to the paper it has been ather
chilly up there,  but then,  it usually is a mite cooler than here.
Got a nice card from the inlaw's.    They are on top of things.
Well, that will have to be it for the moment.   I have think if I have
had the post-lunch nap yet.     It'l  come to me
love and jingle bells to you guys


pops

Veteran's Day


Thank You Veterans.

Paella

The beauty of Paella is that it is so versatile: it's basically a stovetop casserole with local ingredients. Regional specialties
influence the flavors. I love the seafood/pork flavor combo common in a Portuguese Cataplana and thought to be inspired during the Inquisition. More traditional would be a single protein flavor with a vegetable (ie:rabbit/artichoke or squid/scallion)
But my favorite restaurant growing up was La Bodega in North Beach, which served 'Paella Valencia' a combination chicken, shrimp and pea.  My version is heavy on tomatoes and I always add booze

Lisa b.'s Basic Paella
Yield 4 Servings 
Measure/Ingredient 
½ lb. Chorizo or other spicy sausage 
½ lb. mussels-- live 
1lb. Chicken -- - cut up 
⅓ cup Olive oil 
2 large Shallot - chopped 
16 oz Diced tomatoes (drain if canned) 
1 med Red pepper ¾ chopped, ¼ sliced thin for garnish 
1 bulb Garlic - whole (my preference so to flavor only) 
¼ tsp Saffron - spanish 
2 tsp Sea salt /pepper
2 cups Aborio rice 
Up to 6 cups Hot broth (chicken or fish) 
1 cup Green beans-in season 


Brown and slice sausage, set aside. Wash and trim beans, set aside.
Scrub mussels in several baths of cold water to be sure all the sand is washed away. Do not open shells.
Pour 1/2 of the olive oil into a frying pan and slowly brown chicken pieces. Set aside.
Into a shallow Dutch oven pour the remaining olive oil and saute' the shallot and garlic until tender but not brown over low heat. Add  tomatoes and peppers and simmer on med heat, stirring until the sofrito reduces to @ 1 cup.
Add the rice and stir, coating the rice with the sofrito. (this seals the grain, so it does not break down while cooking.  (This is the main difference between making a paella vs. a risotto, where the starch breaks down.)
Add the sausage.
Add broth stirring until the rice mixture is covered.





Arrange the chicken pieces, gently pressing them into the mixture.
Add the mussels and bean around the chicken.
Turn to low and simmer gently, uncovered, until the rice is cooked. About 35-45 mins.

When the rice has absorbed most of the liquid and the shellfish are open, remove from heat and cover with a towel.






It is important to carefully plan your cooking vessel. I have a collection of 2 ,4, 8 and 10 serving size pans I use for paellas and braised meals. My stove is too small for the 10, but I can use it on a grill!



sources:
Paella! by Peneolope Casas
The New Spanish Table
by Anya von Bremzen
Caphalon (my pan)













tea time


Sorry for the silence.  I've been under the weather.  Look for a fresh post soon.
Haviland and sencha by db.milgate photography and yours truly.

The Details

Truth is I am blessed to be surrounded with talented artistic souls.
And especially on this project. As a Set Dresser on this dark comedy shot in Seattle this summer, I crewed up with a tight knit posse of skill, talent, and sass. 

I felt honored to participate. 
My lovely Decorator was someone I've admired for a while. 
My Leadman is from my home town.
This project felt like kismet.







Cauliflower on my mind...


This soup looks steamy tastylicious even IF it IS cauliflower-checkit!
Dirty Kitchen Adventures
And so does this step-by-step version-Thanks to Pioneer Woman
Add some Cheese on that.....parmesan crispies... Thanks Mom-Mom!







Wholly Cruciferous! Check out this Amazing list of cauliflower options at 101Cookbooks!
and at CDkitchen
Cauliflower heaven, yum. You already know they're good for you and now you can learn how good they taste. 
Really. 
Test is this: When you roast some up and take it to a 'pot-luck' and its the first dish empty, well then something is right. Right?






A Room Filled With Thoughts


I've lost the photo credit for this scrap that's been tacked up over my desk for months. I don't even remember which mag its from.


This is my late submission to Alek at From The Left Bank, for her "What's your style in one picture" Challenge? that she offered up late this summer.


As much as I am drawn to light and airy like the next moth,  we constantly return to the continental classics; when served with a twist.  For me that twist is generally a not so obvious blend of influences.


The sound of this room is soft, but there is no denying the strength
and solidity of its features. Practical and purposeful.
Tempered with small counter balances of whimsy. Subtly enough for only the long term guests to notice.


At first it may seem moody, but it grows on you;  inviting you to linger and listen. Seems practical enough, but has sparkly things to look at and extra nice things to touch.  


The colors are timeless yet remain fresh: neutral enough to bring in any colour du jour!
(ochre, oxblood, crimson, robin's egg, chartreuse, coral...)


Another perfect example for me is this room  in Kathy Casey's Studio just beside her book pantry.  I'm crazy for the scale juxtaposition.  I love it.
This woman knows how to play style with whimsy.


(of course adding something french never hurts either.)

grafitti2


grafitti2
Originally uploaded by lbhstylist
This truism was part of a sidewalk art installation; all written on duct tape and posted on Columbus just across from Vesuvios' in SF.

Support American Health Care Reform!


No one should die 

because they cannot afford health care, 

and no one should go broke because they get sick.

AFL-CIO, IATSE, AFTRA support reform!



Spinach Souffle Surprise


Today I learn to make a souffle.


A spinach souffle (what's not to love about spinach and eggs w/cheese?!)


Requiring a souffle dish, I sourced a basic one (Portuguese, not French) at Ross, of all places!
(we often find great values on ceramics at TJMaxx as well; I found Polish terra cotta yesterday!)


My first inspiration came from a beautiful image with the Barefoot Contessa's recipe.
I can't find it so I'll give you this instead; a cute lil' pic of a souffle for one from RaspberryEggplant~


For good measure, I sourced a few more recipes to compare; The Spinach Souffle Surprise version at IndianFoodForever.com was deceptively simple so I'm wondering what the 'surprise' could be...



expeditious styling

I am exhilarated and inspired by my latest project, dressing the MV Alucia:

This month, I am not only enjoying the distinct treat of dressing the Alucia for editorial photos with Neil Rabinowitz, but staging her for show as well. (as of posting, Neil's images have not been published)


The nuances between set dressing (film or photo styling), property staging and decorating living environments are deliberate but not obvious. And while each method has a distinct approach, the end results can seem deceptively similar.


The retrofit by Deep Ocean Expeditions, LLC including all new design by Seattle's Joseph Artese, has transformed the Nadir, a french launch and recovery vessel into the Alucia, a floating research laboratory, cruise ship, art studio and media center.


The challenge presented to me was to subtly and appropriately enhance the lavish fittings while maintaining the technological flavor and industrial functionality of the refit which has placed the Alucia into a class by herself.


eat more raspberries!






Huge Gigantic Sweet Raspberries!

I buy a cup and eat-em up before I've gone round the block!

Go back for another.

-repeat-


yummy ideas with raspberries:























































The Art of Towel Drying, Clams, and a sky diving Cessna


The Art of Towel drying.

Clams. yummy goodness.

When you dig them yourself, they are even more delectable. And the Geoduck that almost got away.

If the jaw dropping sky diving loopdy loop air show directly overhead on Saturday wasn't The Flying Tenor warming up for his Tacoma Freedom Fair Show, then who was it?

Thank you to our lovely host and hostess for sharing this incredible piece of land on the sound with friends.


Happy Hours, Beanbags and Air Guitars!


A long and dreary early summer day in Seattle can really be a drag.

So, to jump start this day, I took in a leisurely cafe au lait with my new friend Kris, a writer/director I meet while working on Black Coffee for SIFF's Fly Films.

10 hours into later, it was still gray.
So it was with grungeful motivation that I attended the 4th Friday Happy Hour at Barca hosted by the Seattle Mayor's office of Film and Music.

Glad!
I was met by beaming faces and happy chatter!
SIFF has still got everyone smiling and enthused this year (as well it should!).
Special Thanks to SMOFM Director, James Keblas and Producer, Virginia Bogert!

Old friends and new aquaintances both, gassing away and bouncing around the room!
Including Johnny Dagnen- I did Production Design on Braincandy, a children's educational series written, directed and produced by Seattle filmmakers Johnny and Sam Dagnen-

So it was fitting we duck over to Boom Noodle to catch up on set dressing for green screen with puppets and kids!
Low and Behold at the noodle house- more friends Molly & Gary!
The clouds must have lifted!

The clouds now just drizzles, we wrapped up the day with bright lights and amplifiers
at El Corazon, cheering on amazing future air guitar legend: "AIR GUITAR X"! Rock On!




BECU "Same Thing"


BECU "Same Thing"
Originally uploaded by
lbhstylist
An incredibly serene spot shot locally for BECU with Director Jesse Dylan.

The beauty and thoughtfulness captured perfectly mirror not only the client's image but the mood of the crew throughout the entire shoot.

We do indeed live in a beautiful place.

tiny postings



working on my next entry...
unseasonal thunderstorms distract as they follow from south to north. throw in an 85' day and a couple of projects and some happy long distance family stuff. whatd'yah get? Sidetracked!

Mom & Dad


My beautiful parents have been married 50 years.
Happy Anniversary. Thank you both for being the best.

Memorial Day



Memories of all who have served. Past, Present, and Future.

Thank you.

heirloom trinkets and tanning booths.














In SeaTac:

Spring came and went this week in 3 days.


Looks like Winter again in May.
Awesome. note to self: book ticket south a.s.a.p.
(maybe explains all the rust colored coeds and the skin cancer rate in the PNW).



In SF:
SFIFF opened with Coppola and Redford among others.


Familia obligations prevailed and we totally missed Peter Greenaway's "Rembrandts' J'Accusse".(Oh my Gawd. we All know he is a Genius.)


Fortunately, Mr.Greenaway has a huge fan base up here in the PNW.


In my kitchen:
Charlotte attempts a web for the 3rd time this week~ Sorry Honey, I'm trying to cook here.


Back in the City by the Bay:
We made time to visit Bill at Aria. Seriously, Mr. Paris truly has the most amazing taste in Classic Collectible Ephemera and Cultural Historic trinkety-do-das Ever: 18th. century game chips, botanicals, heirloom trinkets, playbills and poppies.
Seriously. I could just follow this man around Europe with a basket and a smile.
(I think we might be related.)




The Union Label


I've side stepped it all these years:
fraternities, sororities, pledge groups (with dues and obligations), hair clubs, club cards, card tricks...

But as of today, I am 'obligated'. IATSE Local 488
Exciting!
What I'm wearing: Levis 501 (red-line) and a clean white tee?
Definitely my vintage Frye boots. chunky necklace.
I feel so American.
~and I'll still be drivin my 300Turbo~

Eat yer Spinach



Everyone loves this:
Goma-ae


Both Boyfriend and Dad can't get enough of this yummy treat, and while it may seem exotic at the restaurant, it is simple and inexpensive to make.


Boyfriend sourced this NY Times recipe  that can easily take variations.  I followed the original recipe first time-round, but the 2nd time I used Trader Joe's tahini to suppliment the ground sesame and I really think it improved the consistency.  And I'm thinking agave  nectar vs sugar.  It doesn't really matter , does it? 


Just "eat yer spinach".  Its good fer ya!

Touch of Grey


The weather has been like cement all day: the shades of grey are infinite.
A rainbow sparkled momentarily when, I was awarded the prestigious, "Cool Twitter Name of the Day" by StoryofMyLife.com .

Now that party is over, I've gone back to chores.
And working on art direction for BaoTran's Film "Black Coffee".

Chosen for SIFF 2009 Fly Film Challenge, Bao and his crew follow strict guide lines for production in order to win.

We're in preproduction now, and shoot next week! I'll post the SIFF schedule when it becomes available.

Meanwhile darts continue at Die BierStube.