not so white and black

Record Player miaprimacasa.com

A few days after I saw Jack White perform in Pittsburgh, I was composing, with definite irritation, an email to Third Man Records describing a newly purchased vinyl that would repeat the first song continuously and skip without end. To my surprise (and delight), I was sent the below video, describing my new Lazaretto record as an Ultra LP. I won’t give too much away, but the features on this record blew me away.

Record Player miaprimacasa.com

The most remarkable feature has to be the hologram on side A. Still skeptical, I asked my dad (a physicist) if what I was seeing was truly a hologram. For all of your reference, he described it as more of a “simple diffraction grating.”  I’m not going to even attempt to paraphrase what came next: “The simplest of diffraction gratings are made by scratching parallel lines into a substrate.  You can get the same effect by interfering 2 beams comming out of a laser and recording it on a photosenstive plate.  The angel is a slightly more complex diffraction grating where the incoming light is directed to specific points in space to create the effect.  If you shine a laser pointer in that holographic band the angel should be easier to see.”

And there you have it, an excellent album and a physics lesson in one.

Cheers!

Sarah

the power of food

Power of Food: Jamie Oliver quotation

Since I’ve run out of British detective shows to watch lately, I’ve turned to documentaries and TED Talks for my evening relaxation. While learning about Viking explorers, the evolution of humans, the “moral molecule,” and a secret river under Dublin has been quite riveting, the video I watched this evening struck a deeper cord. Jamie Oliver’s TED talk on the power of food (to do good or, as is often the case in this country, bad) renewed my vigor for healthy living and eating. I’ve been following (more or less- cookie butter is a weakness, okay!?) a plant-based diet for six months now, and contrary to what you might think, this lifestyle has introduced me to so many new ways of cooking, new food to try, and new methods to make eating and cooking easier, more delicious, and fun. I’ve felt better, ran faster (marathon PR!), and found the joy of making a home cooked meal. I love Jamie’s approach to the power of food: that it should be a part of the daily ritual that makes our lives rich and interesting. And healthy.

Cheers!

Sarah

p.s. Jamie’s website has some great vegan recipes as well! Here are the ones I’m particularly excited to try:

No-Bake Vegan Chocolate Fudge Bars

Vegan Blueberry Pancakes

The Best Vegan Burger

Vegan Shepherds Pie

european brunch: vegan style!

Vegan Style European Brunch: recipes on miaprimacasa.com #vegan #vegetarian #brunch #recipes

“When you wake up in the morning, Pooh,” said Piglet at last, “what’s the first thing you say to yourself?”

“What’s for breakfast?” said Pooh. “What do you say, Piglet?”

“I say, I wonder what’s going to happen exciting today?” said Piglet.

Pooh nodded thoughtfully. “It’s the same thing,” he said.

Ah, brunch. Truly the best meal of the day. Especially if you’re vegan. Because, frankly, anything goes! Breakfast food? Sure! Lunch food? Why not! Greens first thing in the morning? Go for it! Brunch in a vegan’s dream. Plus it’s a really good excuse to invite your friends over and chow down on all the excess Trader Joe’s groceries you bought the day before when you made the mistake of grocery shopping after a long run…

I like to think my brunches are European style because I fell in love with breakfast in Siena, Italy while filling up on Nutella croissants (still warm!), prosciutto, pecorino, and espresso. But to be honest, I think Americans do brunch best: lots of food, lots of friends, usually a hangover, and bottomless mimosas.

But for the days you want to stay in for the best meal of the weekend, I’ve put together a delicious vegan brunch menu. European inspired, American made, and to absolutely die for.

On the Menu:

Hazelnut latte with soy milk (sugar free!)

Baguette with assorted toppings: sugar free preserves, vegan butter, Dutch speculoos (In all fairness, I don’t know if speculoos is actually vegan, as the ingredients list is in Dutch! Sadly, I suspect it’s not.)

Local Pennsylvania organic apples

Fresh lemon mango cucumber water*

Sweet potato chips with homemade hummus*

Assorted veggie tofu scramble*

*Keep scrolling for the recipes below!

 

Lemon Mango Cucumber Water

Lemon Mango Cucumber Water

The idea is so simple, I can’t believe I didn’t think of it sooner! Add cut up cucumbers, lemon, and frozen mango to a pitcher of water, and suddenly you have a refreshingly healthy drink that actually makes you excited to drink more water.

 

Hummus

  • 2 15 oz cans of chickpeas, drained
  • or 1 1/2 cup dried chickpeas, rinsed, soaked and cooked (I cook mine in the crock pot!)
  • 2 minced garlic cloves
  • splash of lemon juice
  • 3 tbs olive oil
  • 1/3 cup water
  • Salt and pepper
Mix the above in the food processor. Run it for a long time (about 6 minutes) to get it fluffy. Add more water if needed.
For a fun variation on the above recipe, use less water and add a tablespoon of balsamic vinegar. Yum!

 

Tofu Scramble

  • 1-2 packages of tofu (1 package=one serving)
  • Assorted veggies, diced, cut, etc. I like to make this dish with any extra veggies from the week. It’s a great way to use up your extra produce in one dish!
  • 1 tbs sesame oil
  • 1-2 tbs soy sauce
  • salt and pepper to taste
  • sprouted grain toast (optional, of course! But the scramble is delectable with vegan butter and toast)

Wrap the blocks of tofu in a dry paper towel. Set on a smooth plate or cutting board and add weight on top. I sandwich my tofu between two cutting boards and stack my cookbooks on top. Whatever gets a decent amount of water out of the tofu, works! Let the tofu sit this way for ten minutes or so.

While waiting, heat the sesame oil on medium/high heat. When warm, add your veggies. Add a tablespoon of soy sauce. If the veggies are sticking to the pan, add water, a tablespoon or so at a time.

When the tofu is ready, crumble into the pan with the veggies. Stir and add your second tablespoon of soy sauce. Continue to cook until tofu is heated through. Add salt and pepper to taste.

 

Any other vegan recipes you’d recommend for brunch?

Cheers!

Sarah

Related Posts:
Recipes for Vegan Brunch on miaprimacasa.com

these streets

For a long time, I could never justify purchasing a beautiful new digital SLR camera. After all, I wasn’t a photographer. Sure, I have a degree in art and I create a blog that relies so much on imagery. But still, I was no Sartorialist, and I never could be. It was almost if I had convinced myself that there were so many people- bloggers, artists, whoever- being such amazing photographers that there was not room left for an ammeter to try her hand. And that who would bother looking at my work, as rudimentary as it would be, when they could look at a professional’s!?

But the truth it, no professional is having the same experiences that I’m having now: traveling, exploring my new city, finding my personal style, working in fashion, becoming a vegan athlete. And that is reason enough for me to grab a camera and shoot away. So join me on the next step with Mia Prima Casa, as I experiment and dive even deeper into what it means to be who I am, digital SLR and all.

Cheers!

p.s. Explore the streets I’ve been walking and running and  driving and riding on for a year now. Pittsburgh is a city of grit and charm, so take a moment to catch a glimpse:

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