Wednesday, October 26, 2011

More squash!

Another soup recipe, Butternut Squash and Shrimp with a savory and tangy twist. This soup makes for a pleasant dinner, and paired with salad or bread, you cannot go wrong. It is easy to make, and fairly inexpensive sans the shrimp.

Here is what you will need:

1 butternut squash
1 red pepper
1 can light coconut milk
1 carton vegetable broth
1 pound shrimp or prawns
1 tsp cumin
1 tsp coriander
1 tsp red pepper flakes
dash of cinnamon
salt and pepper
juice of one large lime




Combine the precooked squash, red pepper, coconut milk, and broth in a large pot, cook for 15 minutes then mashed with a potato masher. Add spices, then shrimp, cook for 10 minutes on medium to low heat. Add lime juice, stir and serve.

We paired dinner with homemade caesar dressing and romaine. Yum!



Sunday, October 23, 2011

A Room for a Writer

Architecture Studio: Project 1



We started by carving from a small clay block. The intention was to create an interior space while keeping the exterior perimeter mostly intact. This method emphasized the subtractive process of carving. I would have made something much different if I was building up. I used a spoon to carve, and a straight metal rod to poke the holes, which let the light stream in.

Interior space of the block


Next, we were given our building program, a Room for a Writer. The role and action of the writer could be something very specific or ambiguous. The space could be for inspiration, a place to work or live, the intent was up to the designer.

We switched media, from clay to cardboard, but the method remained. It was required to stack the cardboard so that the interior space seemed carved, detracting from a solid block rather than building small boxes to create a larger space.

I chose to design for someone who writes about rock climbing. When climbing a person is hyper aware of the height above and below, the interior space is intended to emphasize that sensation. Upon entering, there is a monolith wall towering behind the writer, looking forward the dweller can walk out to overlook a vast depth or openness, that is visually suspending the block above. This idea remained through each iteration.

 It took a few reviews to arrive at this idea,
this is the first model that conveys the concept
(please excuse the tape) 

The opening to the left is where the writer enters.


Revised model - I changed the orientation of the entrance stair, and added an open space to the elevated block, the writer can climb up to look out.



The writer enters through a shallow stair case, and turns
left to an open space, eventually climbing upwards to the writers room.

Entrance stair







Formwork - The final phase of the project was to cast the model in plaster. To build accurate formwork, the model had to be inverted, the positive space became the negative. The professors limited each student to three parts.

Form work for part 1 (the easiest piece)

Here is the cardboard model I was working from


Final Plaster Model - 

The model with one exterior wall removed

The space became more enclosed, emphasizing the interior
 rather than exterior views. Within this assignment exterior views do not exist.

Looking into the writers room





Human-scale interior perspective

Plans and sections, charcoal on paper

Saturday, October 15, 2011

Pumpkin Patch

We took a trip to a North Bend pumpkin patch today, and picked up some of Fall's best offerings, apples, squash (I'm sensing a recurring theme here) and pumpkins. The pumpkins were a bit smaller this year, the selection had been picked through first by some hungry elk.

On the way home, we stopped at Scott's Dairy Freeze (North Bend's finest) for some fries, and a chocolate and peanut butter milkshake, yum!

Now, I am all set to make pie. I will keep you posted.


Bounty

Juicy fresh apples

Look at those colors! 

Wednesday, October 12, 2011

Cookies Galore

Upon finishing dinner this evening, I had my usual sweet craving.  Luckily my fellow blogger, and inspiration for creating this blog, recently put up a recipe for my favorite type of cookie: Oatmeal Chocolate Chip!



I tried her recipe, and ended up eating some rather delicious treats. I made some minor adjustments to the recipe, mainly I blended the oats to a flour-like consistency. Happy baking!

Saturday, October 1, 2011

Three Sisters Stew

The leaves are changing, and I am starting to feel that crisp coolness in the air. One of my favorite fall recipes seems appropriate to share as this lovely time of the year approaches.

Three Sisters Stew is hearty vegetarian comfort food, with a healthy combination of beans, corn and squash. It is incredibly easy to make, especially if you are using the beans or squash for something else (like enchiladas), then you can combine the prep time.

Beautiful fall colors
Ingredients:
- 1 large butternut or carnival squash. (I like to use yams* if I don't want to deal with squash)
- 1 onion (diced)
- 2 cloves garlic (minced)
- 2 tbsp olive oil
- 3-4 carrots (cut into silvers)
- 3 pieces of celery (cut into silvers)
- 1 red bell pepper
- 1 can diced tomatoes (I really like San Marzano)
- 1 can corn (use fresh corn if it is the right time of year)
- 1 can beans (Pinto are the best, but you can use black or pink as well)
- 1 carton vegetable stock
- 2 teaspoons cumin
- 1 teaspoon dried oregano
- salt and pepper
- a little coriander, chili powder, chili flakes, or whatever your heart desires

*Yams, Pinto Beans, Rice (I decided to add rice because I had some left overs)
Here goes:
Cut the squash in half, cover with foil and place on baking sheet. Cook in the oven at 375 degrees F for 40-50 minutes. Take out and let cool. Remove innards with spoon, and remove the exterior shell. Cut squash into pieces and set aside. *If you are using yams, you can peel then boil them for 10-15 minutes.

Saute olive oil, onion, garlic in large pot. Wait 3 minutes until the onions have cooked a bit, then add carrots and celery. Cook for another 3 minutes then add about 1/3 carton of vegetable broth. Stir, and wait about 5 minutes. At this point, you throw every thing else in, let it cook for about 20-30 minutes and you have a delicious stew!

This will feed six hungry people, but if you are cooking for two expect some left overs for lunch or dinner. I highly recommend bread and butter with this meal. If you have happen to live close to Grand Central Bakery, pick up a baguette or ficelle and you will not regret it.