Shel Silverstein for a Bad Day.

He just cheered me up.

Book Find: Inspirability

I found this book second hand off Amazon for three dollars (plus shipping). Three Dollars. 40 designers speak out about their work and what inspires them. The book is made out of green velour material with a spot like varnish. This is the reason I will not buy e-books.

It's a How Design Book, published in Cincinnati, Ohio, 2005. Here are some of my favorite people I look up to and strive to be as good as:

Here's To America.

Counting down to the big day.

Book Find: Astronauts on the Moon

Growing up, I always wanted to be an astronaut and to this day I still would love to have that job. How amazing would it be to go into space? Well everyone knew I loved space and I often received gifts relating to that. I don't remember when, where, or how I encountered this book, but I am sure glad I did. After a little research, I found out this book was published in 1969 or 1970, printed in Singapore and published by Hallmark Card, Inc. I am such a sucker for old books and space.

Strawberry Lemonade + Russian Tea Cakes

Its summertime! Which means LEMONADE season. I had some left over strawberries so I decided to make some homemade lemonade! And what do you know, lemonade taste horrible without some cookies to go with it. Russian tea cakes are one of my favorite family cookies that usually only get baked around Christmas but I decided they would pair nicely with the lemonade. Here's the recipes:

Lemonade:

Heat 2 cups of sugar + 2 cups of water until sugar is dissolved completely, let cool. In a blender mix 1 pint of strawberries, 1/4 cup of water and 3 squeezed lemons (I put some of the zest in there as well). Combine syrup and blender mixture in a jug and add a couple cups of water to your liking.

Cookies:

Cream together 1 cup of butter (light) and 1/2 cup of powder sugar, then add in 1 tsp. of vanilla, 1/4 tsp. of salt, 2 1/4 cups of flour (whole wheat) and 3/4 cups of nuts (optional). Roll into balls and bake at 375 degrees for 10-12 until light brown. Roll into powder sugar while warm and once again while cooled.

Bon Appétit!