The new kid’s wear collection I collaborated with the team at Gorman Playground is live!!! The kid models got me feeling so happy that I went all out collaging some of my favorite moments from the photoshoot Once again, huge thanks to the team at Gorman for making my dreams come true!!!!
오스트렐리아 패션 브랜드 Gorman 의 키즈라인 Gorman Playground 의 새 컬랙션을 제 그림들로 장식하게 됐어요! 제가 제일 좋아하는 옷은 강아지 멜빵치마와 장화랍니다 위 사진은 아동모델들 사진을 보고 너무 행복하고 감동받아서 급히 만든 콜라쥬입니다… 다시한번 너무 좋은 기회를 주고 제 꿈을 이뤄준 Gorman의 팀에게 감사드립니다!!!
Seize the day! New from Artisan/Workman, Cauliflower Power: 75 Feel-Good, Gluten-Free Recipes Made with the World’s Most Versatile Vegetable, by Lindsay Grimes Freedman.
Today in Harlem Buffalo Cauliflower w/ a Greek yogurt based “Ranch” dressing. I think I cut approx 800 florets of Cauliflower for 200 ppl .
It’s so worth it though to see ppl love something that’s new to them! Once you make buffalo sauce you can put it on everything. Cauliflower + Roasted Chickpeas are two of my favorite canvases. . . To get a nice batter I mix whole wheat flour, water, almond milk, paprika, garlic, cumin. I dip in the batter and bake at 375 for 30 min. Bring it back out coat with sauce and back in for 5-7 minutes. Super duper yummy for Football season or any game day snack.
thought i would redeem myself with a delicous cauliflower, leek, bacon & sage soup. so good for winter. so good in general.
cauli + leek + bacon = heaven (p, gf, v)
ingredients
3 cups of leeks, dark green ends removed, roughly chopped (~2 large leeks)
1 medium-sized cauliflower, chopped (4-5 cups)
1 cup onion (~1 medium)
4 cups chicken broth
1 cup coconut milk
1-2 Tablespoons ghee (clarified butter), optional
Salt and pepper to taste
method
Wash the leeks well. I usually cut off the root end then slice it down the middle lengthwise. Hold under running water and separate the leaves, rinsing well (especially the outermost leaves). Sandy soup is not delicious. I usually cut off the top ⅓ of the leek and save that for making stock. Chop the leeks roughly. Add to a large soup pot.
Cut the core out of the cauliflower and trim off any leaves. Roughly chop it. Add that to the pot.
Add the onions, chicken broth, coconut milk and ghee to the pot.
Bring to a boil, then reduce to a simmer for about 20 minutes or until all the veggies are tender.
Allow to cool, then puree until smooth using a blender. Be careful: You may need to do two or more batches so the blender doesn’t overflow.
Season with salt, pepper and burnt butter sage to taste
My friend had a lot of salmon at her place and offered to cook for myself and a mutual friend who was visiting from Spain. At the time of this dinner, she was on Whole30, so naturally our meal was Whole30 approved.
Cauliflower rice with mushrooms and carrots, pan fried salmon topped with mango salsa, and a side of baked vegetables.
By: Mark Dingemanse, Giovanni Rossi, and Simeon Floyd
Published by: Language in Society Volume 46, Issue 2 Pages 129-158
LL Abstract:
In this article, Dingemanse, Rossi, and Floyd look at the use of place references in narratives from 3 societies/languages (Cha’palaa, a Barbacoan language of Ecuador; Northern Italian, a Romance language of Italy; and Siwu, a Kwa language of Ghana). The authors find that place references are used in all three languages to set the stage or foreshadow events and to make the story cohere by anchoring elements of the developing story. This systematic study identifies possible uses of place reference that are generic to narratives across all three languages, suggesting that storytelling in conversation is a useful area to perform such comparative research.
LL Summary:
The article begins with noting the intersubjective notion of place referencing and by defining what exactly is a place reference: a possible answer to a “where-question” - in other words, a place that is logically connected to other places (recursive) and can be represented in a variety of forms. Dingemanse et al. then begin with an example analysis from a conversion in the British TV quiz show QI, demonstrating peoples’ normative understandings for how to begin stories as seen in the words of comedians Jimmy Carr and Sue Perkins. Observing how listeners in this orient to what place references evoke (i.e. inferences to a story’s point or a story’s later events) in this example, the authors introduce their aim in this paper: to identify the affordances of place references in narratives and to find cross-linguistic evidence for their use in conversational storytelling. The article then reviews previous literature from conversation analysis on the structure of story beginnings in various cultures and languages, introducing the background of the data in their current study: 108 narratives from videotaped natural conversations in the three languages of interest: Cha’palaa, Northern Italian, and Siwu. In 56 of these narratives, the analysts find place references that generally perform two affordances across all three languages: setting the stage and making the story cohere. Using a story about graveyard snakes from Siwu and 2 stories (about boar-hunting and women downriver) from Cha’palaa, the authors show how inclusion of place references serve to signal the start of a story and what it’s about (while it’s exclusion leads to sidebar conversation). Next, story beginnings from all three languages are analysed to show the second function of place references- making the story cohere, or providing a reference point for subsequent elements and developments of the story. Again, the authors use counter-examples to illustrate how the lack of a place reference in the appropriate place in a story leads to consequences (such as the humorous asides following one Northern Italian speakers’ lack of specificity). Dingemanse et al. argue that this and other examples reveal that references to places act as a binding technique to introduce and contextualise other elements and developments of the story. The article continues by introducing examples where place is under-specified, usually in narratives about the here and now, where narrators can draw on their current situation or elements of prior talk to make up for the lack of place in their narrative. In the final section, the authors discuss the differences between ‘location’ and ‘setting,’ how references can be ‘recognitional’ (known to the audience) or ‘non-recognitional’ (not intended to be known to the audience), and different language-specific practices for referring to place. Finally, they conclude that speakers flexibly use the interactional affordances of place references to meet the challenges of telling a story in conversation and call for further study of cross-linguistic features in this area of interaction.
While Dingemanse et al. find similarities in the ways that three cultures use the same linguistic strategy (place reference) in storytelling, you will count yourself lucky that this recipe combines three different ingredients into the same delicious dish! The brown butter sauce in this recipe brings out the flavor of the savory ingredients, much as the research of Dingemanse et al. brings out the interesting aspects of what makes a story compelling no matter what culture you belong to. And just like a story is incomplete without a grounding in place, this dish would be incomplete without generous amounts of Parmesan! Good Cooking!
Servings: 6 (8-10 as a side) Prep Time: 15 mins Cook Time: 1 hour
STUFF Salad: 1 cup freekeh or other grain (quinoa, bulgur, etc.) 1 head cauliflower 2 sweet potatoes 1 tablespoon olive oil a sprinkle of dried spices that you like, or a few sprigs of thyme, rosemary, etc. 1 large apple
Lemon dressing: 1 bunch parsley (about 1 cup), minced 1 small clove garlic, minced 2/3 cup olive oil juice of one lemon (more to taste) 1 teaspoon agave (optional) ½ teaspoon salt pepper to taste
STEPS Rinse the grains and place in a rice cooker with the appropriate amount of broth or water (refer to package directions – it depends on the grain). Set on the white rice setting and prep the other stuff while it cooks.
Preheat the oven to 425 degrees. Chop the cauliflower into small florets. Peel and chop the sweet potatoes. Place on a baking sheet and drizzle with oil. Sprinkle with salt and pepper and add a few sprigs of thyme or other dried spices if you have some that you like. Roast for 20 minutes, stir, and roast for another 10-15 minutes. When they are golden brown and soft, remove from oven and set aside.
While the veggies are roasting, combine all dressing ingredients in a jar with a tight lid and shake to combine. Chop the apple and set aside.
When the grains and vegetables are done, toss everything together. This can be done when everything is hot or when it’s cooled, although the texture will be different (heavier) when hot. Store leftovers separately (salad and dressing) if possible.
NOTES
If you want some crunch, add a few handfuls of chopped nuts like cashews or pecans.
Nutrition facts are for 6 servings.
Serves 10Calories Per Serving: 314% DAILY VALUE39%Total Fat 25.1g0%Cholesterol0mg6%Sodium150.5mg7%Total Carbohydrate 21.6gSugars3.8g8%Protein4g12%Vitamin A 187.4µg32%Vitamin C 19.2mg
