Tuesday, August 27, 2013

the last few days of summer


soak it up while you can. 
kate and i spent most of sunday walking around capitol heights, eastern market and the national mall. it was hot and sticky and frankly i loved it. the past two months i have spent a considerable amount of time indoors avoiding the summer heat and humidity and now that it is almost over i feel like i missed out. every season has its fair share of complaints...too hot, too cold, too rainy, my allergies are miserable....the list goes on. but avoiding the season all together, is not the best way to deal.
 with fall in the near future, i plan to enjoy the last few days of summer (in dc, we will probably have a few more weeks of heat).

the coolest dog in eastern market. yes, those are doggles.


my annual crab cake at "market lunch" in eastern market. so satisfying.










Sunday, August 4, 2013

twenty-eight

i turned 28 last week.




to me, birthdays are more symbolic than new year's eve and day.
another year down, a reason to celebrate and reflect...and even make resolutions.
reflecting on this past year, 
 i am thankful for all the good that came to me during my 27th year.


a new job, new friends, and stronger relationships with the ones i already have...
i said goodbye to my childhood home
and hello to a new one
i celebrated the wedding of a dear friend
and celebrated five years with my partner and love
i enjoyed a marvelous fall.
winter and spring.
a good year indeed...


i am looking forward to a great fall, winter, spring and summer at 28....



 

Sunday, June 9, 2013

spring rehash

spring flew by in a flash and i didn't feel like blogging much over the season. while i wasn't documenting my time here, i still took plenty of photos which i am sharing now. i will keep it short and sweet for now- summer is 11 days away. enjoy the remainder of spring, friends!




some happy moments from april, may and june.       life lately according to instagram- follow me @mkheisler   





Sunday, March 10, 2013

sunday walk around

it was a gorgeous day in dc. after a week of storm threats and soupy snow, the sun came out and the temp hit 60. matt and i enjoyed a long walk to petworth where we sat and had a cup of coffee on the patio at qualia coffee. i am happy to say that spring is finally arriving in dc.












Sunday, February 3, 2013

spring cuts


the past few weeks of yo-yo weather have left me dreaming of warmer locations and floral prints. 
spring cannot come to dc any faster.

here's a sneak peak of whats to come for my spring lithographs- 
perhaps i will turn them into fabric prints as well?



Monday, January 14, 2013

homemade ravioli for two

few things taste better than homemade pasta and few things are more fun to make....

ingredients
for the filling:
lean ground beef
italian seasoning
whole or crushed fennel seed
onion powder
2 cloves of garlic, minced
parmesan cheese
salt and pepper to taste
red pepper flake (to liking)

for the pasta:
 1 1/2- 2 1/2 cups of flour
 pinch of salt
2-3 fresh eggs 
a small dish of water

a clean surface such as a wooden cutting board or countertop
a metal fork
a wooden rolling pin and lots of elbow grease
large pot of simmering water
slotted spoon or asian strainer

(*1 1/2 cup with two eggs serves two-three people,  2 1/2 cups with three eggs serves 3-4 people)

cook the ground beef in a saute pan or skillet. drain most of the fat and set the meat aside. in the same pan, toast the fennel seed. set aside. add garlic and saute for one minute. return the meat to the pan. add 3/4 - 1 cup of water to the pan. add italian seasoning, fennel seed (crushed, or whole), a dash of parmesan cheese (do not forget that parm has a good amount of salt in it, so go easy with your extra seasoning.) cook until flavors are settled. stash in the refrigerator until cool.

in a large stock pot, heat several quarts of water to a simmer.
 
the pasta.

make a mound of flour with a shallow well in the middle
crack your eggs in a separate dish and add one at a time into the well 
taking care not to break the walls of the well


slowly incorporate the flour into the well scrambling the egg lightly as you go.

as you incorporate more flour, mix faster. 
add a small amount of water as you go along.

when the well is no longer, put down the fork and start kneading the dough.
(keep mixing in the flour as you go.)

use the heal of your palm to push the dough forward. fold the dough over, and once again with the palm of your hand, knead the dough. knead until the flour, egg, and water are perfectly blended. the mixture should be flat, not sticky.

here is where that elbow grease comes in handy. 
roll the dough flat (lots of rolling).


use a sharp paring knife to create rectangles 
(they do not have to be perfect)
add a square of meat filling

dip your finger in the dish of water and wet the edges of the dough. 
fold over pinching as you go around.

using a metal fork, create ridges around the edge of the ravioli


set aside until water is at a simmer

using an asian strainer, or slotted spoon, slowly add the raviolis to the water.


cook for 7-10 minutes depending on size
set aside

cook pasta sauce of your choosing. 


ladle sauce over raviolis and enjoy!




recipe by MK and Matt 2013