I’m so excited that this is FINALLY getting underway. I felt well enough today to finish up all the journals so my Lil Journal Project starts this week! I’ll be mailing 10 little journals to start all around the world. And we’ll see where they go from there! I have a journal page set up (not public yet) where I envision maps to track the journey of each journal and some photos as we go along. Once these get going we’ll send out some more!
The journals say inside:
…..I shaved my head. I’m finally getting a chance to post photos….taken by my talented friend Taili Song Roth. (One of my favorite photos ever is one she took of Clint Eastwood at the Palm Springs Film Festival!) If you haven’t seen the video yet…..we made a digital short of it as well (click here to view).
It’s already been about 2 months since I first cut off that long ponytail:
My mother wanted a braid as a bookmark for her bible:
The final cut:
A kiss from Mr. LBB:
Boo brought her markers to draw on my head:
My mom:
My niece Courtney….my twin:
Thank you Taili!!!
Mr. LBB declares this the best pasta I’ve ever made. And if I made it….you know it’s easy. It will feed about 6 to 8 people. You’ll need a blender or hand mixer to create the sauce. You can substitute corn pasta to make it gluten free and the cashews add the “cream” needed for the sauce.
Ingredients:
4 small or 2 large ripe tomatoes
Tomato paste
1 cup Raw unsalted cashews
Fresh basil leaves
Linguini pasta (use corn pasta for gluten free)
Crushed garlic
Olive oil
Salt and pepper
First, dice up your tomatoes and start your pasta in boiling water:
And puree them in a blender or using a hand mixer:
Add about 2oz of tomato paste and mix thoroughly:
Add in 1 cup of raw cashews and blend well using the blender or mixer:
Keep mixing until the sauce has a creamy consistency:
Add 2 tablespoons of crushed garlic and 3 tablespoons of extra virgin olive oil to a pan and sautee for a minute:
Add in the sauce and let simmer for 10 minutes:
While the sauce is simmering, take your fresh basil leaves…..
….and chop up finely until you have about a full cup:
Stir in the chopped basil to the pan and mix thoroughly:
Drain your pasta and mix the sauce. Yum!
Adapted from this recipe from Oh She Glows.