Sputnik Sweetie

Some might find these bejeweled skulls morbid or tacky, but I think they’re gorgeous. Maybe I have strange taste, but I’d love to have a room to decorate with dark leather furniture, old books, bell jars, and creepy-beautiful pieces like the ones above. Sadly, I don’t think I’ll have the space or resources to do that for a long time.

(For the curious, these pictures were taken at Kimberly Baker‘s jewelry shop in Seattle’s Fremont neighborhood, and Cargo in Portland’s Pearl District.)

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Kurogoma Cookie

Black sesame is a flavor I don’t get much of in my everyday eating, but I like it a lot. I recently bought a small (but surprisingly expensive) jar of black sesame paste and have been dying to use it, so I decided to use a bit of it as flavoring for cookies tonight.

I adapted this recipe for white sesame cookies, and despite the asphalt-like appearance of the finished product, they’re really tasty. The almond flour gives them great texture, too!

Black Sesame Cookies
Adapted from Elena’s Pantry


1 ¼ cups blanched almond flour
¼ teaspoon salt
½ teaspoon baking soda
⅓ cup honey
⅓ cup black sesame paste
1 tablespoon olive oil
1 tablespoon vanilla extract


  1. Preheat oven to 350° and line a baking sheet with parchment paper
  2. Combine dry ingredients (almond flour, salt and baking soda)
  3. Combine wet ingredients (honey, black sesame paste, oil and vanilla)
  4. Mix dry ingredients into wet
  5. Form dough into evenly-sized balls (12-18 or so)
  6. Place on baking sheet and flatten, leaving enough room for spreading
  7. Bake for 8-10 minutes, or until edges begin to brown
  8. Cool on baking sheet
  9. Enjoy ♥

Make sure you let them cool! This might seem like a no-brainer to some of you, but I always forget that baked goods harden slightly (or, in this case, significantly) if you let them sit for a while, and nearly burned the bottoms of these waiting for them to get crisp.

By the way, the original recipe calls for tahini, but I’ve never tried it. I imagine it tastes pretty similar to black sesame paste, though, except maybe a little more savory? Black sesame paste has a bit of added sugar… does anyone know for sure?

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I got hacked for a bit, which was really discouraging, but now I’m back! Still working on this new layout, so bear with me. I kind of want to do an 1Q84-inspired header, but so far nothing I’ve done has come out right. Oh well. I’ll figure something out eventually.

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