hydro flask

Since I'm doing the 

June 30 day Bikram challenge,

I treated myself to this 64 ounce bad boy.

Several of my yogi friends swear by them.   

They are BPA-Free and resistant to bacteria and odors,  

and keep hot contents hot and cold contents cold. 

They come in a variety of colors and sizes, 

check them out for yourself here.

Drink up buttercup!

One Hundred Dresses

I have a mission to make myself

a few sweet summer dresses. 

I  found the perfect A-line dress,

created by talented seamstress Sonya Philip.

She made 100 dress over the year. 

 I'm going to buy her book, complete with A-line pattern.

     You can read more about Sonya here and at 100 acts of sewing.

   I'm crossing my fingers she sews her way to Boston.

Drawing People at the Whitney

Scrolling fav blogs and found this gem from swiss-miss.

If you'er local or a train ride away, this is a definite must.

Jason Polan is inviting you to draw people with him this coming Sunday,

at a Whitney Museum event. 

Cookies included. Total winner. 

Ring Prints

Beehive is making ART with the kindergarteners at Loker School in Wayland. 
We began this printing series with black tempera paint and cups of assorted sizes, 
printing multiple rings on matt board. 
This week the children took watercolor paint to their prints. 

W is for Wellies this Weekend

eenie meenie miney mo

                                                                              wellies

just dandy, lion

A girl and her brush

I just came across this, 
and it set me straight for the day.
It is so worth watching.
I'm off to live my life.

Hudson Valley Seed LIbrary

Christine gave me these seeds for Valentines Day.
The seed packets are little jewel paintings and the packaging is brilliant.   
The big sticker on back is removed and the colorful packet unfolds, seeds tucked away inside with seed info and planting instructions.  I just planted some zzzzzinias. 
Yay and thanks sister!

new BEEHIVE pop up?

As you know, 

I've been looking for a new space for beehive.

What do you think?

I love love love. 

Made by Kelly English, 

willow thicket weaver  

cheeriup studio  

Hand-made willow dwellings for all ages lovingly woven from Minneapolis, MN with recycled native willow.

Life-Changing Loaf of Bread

 I am a big (BIG) fan of eating healthy, however, I have a hard time staying away from yummy wholesome, fresh baked breads, baguettes for long periods of time. I found this recipe a month ago and decided to try. The shopping list is easy, you can substitute nuts, opt for more grains and a variety of seeds. 
Go to my new roots and read about the delicious benefits of this sturdy nutty loaf. The Life-Changing Loaf uses whole grains, nuts, and seeds. It is high in protein.
 It is incredibly high in fiber. It is gluten-free and vegan. 

                       It's beyond delish. No kidding.  Look at these slices of goodness!

The Life-Changing Loaf of Bread

Makes 1 loaf

Ingredients:
1 cup / 135g sunflower seeds
½ cup / 90g flax seeds
½ cup / 65g hazelnuts or almonds
1 ½ cups / 145g rolled oats
2 Tbsp. chia seeds
4 Tbsp. psyllium seed husks (3 Tbsp. if using psyllium husk powder)
1 tsp. fine grain sea salt (add ½ tsp. if using coarse salt)
1 Tbsp. maple syrup (for sugar-free diets, use a pinch of stevia)
3 Tbsp. melted coconut oil or ghee
1 ½ cups / 350ml water

Directions:

1. In a flexible, silicon loaf pan combine all dry ingredients, stirring well. Whisk maple syrup, oil and water together in a measuring cup. Add this to the dry ingredients and mix very well until everything is completely soaked and dough becomes very thick (if the dough is too thick to stir, add one or two teaspoons of water until the dough is manageable). Smooth out the top with the back of a spoon. Let sit out on the counter for at least 2 hours, or all day or overnight. To ensure the dough is ready, it should retain its shape even when you pull the sides of the loaf pan away from it it.

2. Preheat oven to 350°F / 175°C.
3. Place loaf pan in the oven on the middle rack, and bake for 20 minutes. Remove bread from loaf pan, place it upside down directly on the rack and bake for another 30-40 minutes. Bread is done when it sounds hollow when tapped. Let cool completely before slicing (difficult, but important).

4. Store bread in a tightly sealed container for up to five days. Freezes well too – slice before freezing for quick and easy toast!

my new roots

I realize that few pleasures in life will ever be able to compete with tearing open a fresh baguette, or slicing into a thick-crusted country levain, and I am not suggesting that those pleasures be forgotten. On the contrary, let’s let those things be what they are and enjoy them from time to time. And for now, and hopefully the better part of your bread-munching days, I offer my latest and greatest pleasure to you; a loaf with no down-side, a bread with personality, a triumphant flag raised high exclaiming that deliciousness and health are not exclusive.

This bread changed my life. Will it change yours too?

building the new

Happy Easter

Easter Chicken

The Country Bunny

This is truly an old favorite. 

As a child, 

my mom read this book to us every Easter. 

I have read it to my children over the years.

I remember thinking 

Mother Cottontail was so brave. I still do.

And those gold shoes... quite nice!

Happy Easter

granola goodness part two

A while back, Susanna gave me this great recipe for granola.  

Just this weekend,

 she made me a jar 

so I could nibble for myself 

how good this granola is. 

Really and truly.  

The recipe is below, you can make adaptions and additions as you like.

I opted to use coconut oil for the olive, and added 
chia, flax and hemp seeds cause thats how I roll.  
Taste for yourself, your kids will thank you too.

 

Granola recipe adapted from 
Eleven Madison Park Granola

2 3⁄4 cups rolled oats
1 cup shelled pistachios
1 cup halved pecans
1 cup unsweetened coconut chips
1/2  tablespoon salt
1⁄2 cup light brown sugar
1/3 cup maple syrup
1/3 cup extra virgin olive oil
1 cup dried cranberries.

1. Preheat oven to 300. In a large bowl, mix together the oats, pistachios, coconut, pecans and salt.

2. In a small saucepan set over low heat, warm the sugar, syrup and olive oil until the sugar has just dissolved, then remove from heat. Fold liquids into the mixture of oats, making sure to coat the dry ingredients well.

3. Line a large rimmed baking sheet with parchment paper or a silicone baking mat, and spread granola over it. Bake until dry and lightly golden, 35 to 40 minutes, stirring granola a few times along the way.

4. Remove granola from oven, and mix into it the dried cranberries. Allow to cool to room temperature before transferring to a storage container. Makes about 6 cups.