Friday, May 13, 2011
Kind of. I'm going to try to filter posts onto this blog until I've got my .com domain site all set up and pretty, but for now you can find me at jeeyonmakes.tumblr.com. It's more of a shop blog than a general work blog at the moment, but I'd still love to see you over that-a-way if you're so inclined!
Tuesday, December 7, 2010
It's been a while, guys. Circumstances have been playing pretty roughshod with my work output. I finished these tokens in between hectic commutes and phone calls and time spent waiting for the train (circumstances play rougher with you when you don't know how to drive, it seems). Hopefully things will be smoother here on out.
Tuesday, September 28, 2010
Wednesday, September 22, 2010
This is the drawing I did a few days ago, scanned and cleaned-up for your delectation.
There are a number of Korean idioms that use the word "fox" to express a trickster-like juxtaposition or quality of the unexpected. Rain on a sunny day is called "fox rain" (another term for it, which I like even more, is "tiger's wedding"), for example. I've been playing with the term in my sketchbook and it's been pretty fruitful (no pun intended) (just kidding I totally did that on purpose oh yeah).
Look forward to more!
Monday, September 20, 2010
The tuberous things on the left are fried sunchokes and on the right are a couple squash blossoms from my garden. My method for frying most root veggies these days has been to chop or slice them into roughly uniform pieces (roughly being the key word here) and put them in a pan of cold oil. For some reason - and I'm sure Harold McGee has said plenty on the topic already - frying them by bringing them up to heat causes a lot less risk of splatter and smoke, and you don't have to worry about monitoring the temperature of the frying oil. The results were fantastic! The sunchokes were perfectly crisp with toothsome, creamy centers. They stuck in our teeth in the most delightful way. The squash blossoms were really tender and juicy, and the vegan breading I made (seasoned flour and garlic and ginger-steeped soy milk) was flavorful without overpowering the flavor of the flower.
I soaked and cooked up a bunch of dried chickpeas, intending to use them for mock tuna sandwiches, but I forgot about them for several days and decided to instead use them up in one go by making this soup. It's essentially the same ingredient list as hummus, plus lots of caramelized onions and vegetable broth (I used Better than Bouillon's No Chicken base, which is vegan but hits a lot of the same flavor notes as a classic chicken stock, with plenty of water and a little white wine). You could add a little cream, but we chose not to in order to keep our menu vegan for the night. I added some halved cherry tomatoes and basil from my garden, a generous drizzle of olive oil, and paprika. I bet it would be even better with sumac; next time!