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People are a bit feral these days.
The other day, a guy pulled out in front of me on a road where the speed limit was 50 - he pulled right into my lane - I had to swerve to miss him - then he drifted into THAT lane - I honked at him, and he flipped ME off. I was all.. um - you're welcome for me not hitting you?
I've seen some weird, aggressive driving for a year. I know it's been a minute with the insane state of the world, but do we have to make it harder? I think not. Let's not do that. Let's try to be a little nicer to each other, shall we?
I love taking a stamp and completely distorting its purpose, as you know.
I also have an unhealthy obsession with Mt. Everest since the moment I flipped open Into Thin Air in the late 1900s - 1997 to be exact. That, like the early John Gresham books, Harry Potter and Richard Preston books - I read in one sitting. I read it several times after, as well as the response book from one of the climbers Krakauer had written about, called The Climb.
The latest season of the Against the Odds podcast is about K2 - and I can't wait for new episodes.
I don't know why I love these stories so much, because I do think you have to be crazy to do what these climbers do, but I guess there's enough curiosity in me to wonder how cool it would be to stand on the tallest point on earth, and it's so fascinating to read about how much you have to risk to do so.
So anyway, all that to say, I decided to turn this beautiful layering volcano set into a serene scene in Nepal, with Everest looming in the distance! In the video, I'll show you how to layer this and fill in the areas that have a straight edge on the stamp to blend them into an organic mountain scene. Leaving the lava off just makes the spaces for it look like snow capped ridges, giving the darker areas so much dimension. Ink colors are listed below.
I also have a super simple ink layering trick for snowy mountains.
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I've been experimenting with different slaws during the pandemic, as well as some salad dressings now that I'm growing my salad veggies.
For a long time I thought there was only one slaw to rule them all. The sweet, and frankly, gross style of slaw you get at BBQ joints. I never liked that stuff - not that I ever understood the need for a side of anything with a delicious brisket!
But when I started finding delicious, vinegar based slaws, I was reborn into the genre. We use cabbage instead of lettuce in salads anyway, so slaws just are a natural extension of a dressed salad.
So I found THIS recipe from Bon Appetit and modified it ever so slightly. Anyone with a dairy allergy reacts to soy, for the most part - for me the reaction is almost identical - so I cut that out. And fish sauce is Satan's work, plus you can have this be vegan without it. It's SO good - and the raisins are so perfect with the kimchi dressing. I inhaled this. It's time to make it again.
I also am that weirdo that doesn't think Sriracha is all that, even though I know a lot of people obsess over it. So here are my edits:
8 scallions
½ cup Wildbrine kimchi, plus 1 Tbsp. juice from jar (I'm trying a new brand now too)
2 Tbsp. seasoned rice vinegar
1 Tbsp. Sriracha Rotel Cayenne Sauce
2 tsp. fish sauce Coconut Aminos
2 tsp. toasted sesame oil
¼ cup vegetable oil
1 small head of Napa cabbage
1 6" piece daikon, peeled, cut into matchsticks
2 cups store-bought shredded carrots Raisins
Kosher salt Diamond Crystal
Toasted sesame seeds and cilantro
Remove dark green tops from scallions and thinly slice; set aside. Blend scallion bulbs, kimchi, kimchi juice, vinegar, cayenne sauce, aminos, and sesame oil in a blender until smooth. With motor running, very slowly stream in vegetable oil; blend until dressing is thick and airy. Set aside.
Tear off leaves from cabbage until you get down to the crunchy white part. Rip outer leaves into 2" pieces. Thinly slice core crosswise until you have about 6 cups; reserve remaining cabbage for another use. Toss in a large bowl with raisins, and reserved scallion tops. Season with salt; pour reserved dressing over. Toss to coat, transfer to a platter, and top with sesame seeds and cilantro.
Loveyameanitbye
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10% off at Sweet Sentiment with code UNDERSTANDBLUE
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5% off at LBC here with code LYDIA5
Phone stand for filming link below in the banner - 20% off sitewide with code UNDERSTANDBLUE
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