Harry Potter Day

Today is the day that Harry Potter and the Deathly Hallows: Part I comes out. I’m so freaking excited. I would have gone at midnight but I’m planning to go with a group of friends. I really can’t wait. I’ve actually had a countdown until today.

I wanted to do a something a little extra special, and since I didn’t have time to make myself a scarf, so I decided to make some Gryffindor scarf cupcakes. I took my cue from the knit night cupcakes over on Vegan Yum Yum. Unfortunately, with my late night baking, I didn’t have any marzipan to sculpt with. I used a bit of rolled fondant instead. It didn’t quite have the materiality of the marzipan, but still looked cute.

harry potter scarf cupcake

It was a fun little project, it would be fun to make some for all the houses for a Harry Potter party. I think when Deathly Hallows Part II comes out, I’ll throw a huge festive event. Oh gosh, I can’t wait to go see the movie.

I’m excited for Thanksgiving next week, I’ve got a few exciting recipes to planned out, I can’t wait to make.

Last but not least, today is officially 3 months until our wedding. There is so much left to do before then! It’s time to really get cracking on that list. I think we have quite a few of our major decisions figured out, but still have some tough choices to make. Not to mention a lot of projects to complete. This weekend I’m going to have my first dress dress fitting. I’m nervous and excited all at once. I hope it goes well.

All things green

I realize August is not really the ideal time to be making scarves, but sometimes it’s just nice to not have to follow a pattern. I bought this yarn a little while ago from Knit Cafe in West Hollywood. It is a organic dyed cotton from blue sky alpacas and it is amazingly soft and easy to work with. I absolutely adore it and will definitely use it again despite it’s price. It was only $10 a skein but I have a habit of buying inexpensive yarn. I went with a simple moss stitch in alternating greens.
And because I cannot seem to stay out of the kitchen recently, I had quite a few different food experiments this weekend. Most of them, while edible, did not go as well as expected. In the end though, all my mistakes were completely overtaken by the fact that I made the best vegan pizza I’ve ever had. Now that is really saying a lot because I have a mild addiction to the pizza dough from Trader Joe’s and have made countless variations from tons of fake meat to vegetable overload to barbecue and most things in between. This pizza was a simple pesto, tomato and vegan mozzarella on wheat crust. I’m usually not a fan of the wheat crust as it tends to come out a bit dry, but all the oil in the pesto seemed to counteract that. This thing was definitely greasy, but well worth it. The cheese even melted! This alone would excite any vegan. In any case, I ate almost the whole thing. I attempted to make this last weekend but had a minor disaster with the pesto. The adapted version of the recipe is as follows.

Vegan pesto

1 bunch fresh basil (about 2 cups)
3/4 cup olive oil
1/2 cup pine nuts
1 tsp salt
1 1/4 tsp lemon
2 cloves chopped garlic

Throw it all in a food processor and blend.