In December, Evan and I got married!

We planned our wedding in about five months, and it was every bit the magical experience we had hoped to have. We took a very hands-on approach, from hand-letterpressing our invitations and writing our own ceremony to making paper lantern programs for our guests and decorating our own wedding cake. More details to come soon on, well, the details. For now, here’s a little look at the big day.

You can check out the newly updated EandFgetmarried.com for lots more photos, info on our awesome vendors and more.

And don’t forget to watch the best wedding video ever, courtesy of my extraordinarily talented husband.

Big thanks to Jared Hillman for photographing the magic moment and to Evan for editing it together.

Now to start the wedding planning…

Watch and enjoy!

Hot Wheels World Record: Double Loop Dare at the 2012 X Games Los Angeles

Big congrats to Team Hot Wheels drivers Greg Tracy and Tanner Foust on completing the loop and setting a new Guinness World Record!

He arrived the day before Mother’s Day – perfect timing! And I baked a homemade funfetti cake with cream cheese icing. I need to get myself a nice bundt pan so I can make a cake as pretty as this at home.

And on the day of his bris, the whole family got to see the solar eclipse together though a pair of binoculars in my parents’ backyard – the first one I’ve ever seen!

The Porcupine Dance

My first time playing around with Cinemagr.am: The dancing porcupine we saw in Minnesota last year. This little guy was trying to intimidate us for a good fifteen minutes or more with this impressive dance. Rawr.

As we reflect on what happened in the past year in our lives and in the world, it’s hard to remember each moment and what happened when.

Just this past year, Osama bin Laden was finally found and killed, Will and Kate had their magnificent wedding, Steve Jobs and Elizabeth Taylor passed away, Japan was ravaged by a 9.0 earthquake and a tsunami, and the list goes on and on.

In my year, I spent time in Northern California, Vancouver, Minneapolis, and Montreal. I went snowboarding and wine tasting, I learned how to make cheese, I saw Bono, Lady Gaga and Usher perform live, and I found out I will become an aunt.

I’ve been thinking about the past year a lot since one of my biggest recent projects has been creating a social extension for Yahoo!’s popular Year In Review program. Year In Review brings together data and insights gleaned from search and news trends and packages it up into top 10 lists, blog posts and videos. Looking at it from a social perspective, we knew we could make the year’s stories even more personal.

We had a lot of ideas, and ultimately created My Year In Review, a Facebook app that brings together the top headlines and images of the year with a user’s own activities in a timeline set to music. The experience is dynamic, beautiful, and emotional, bringing together moments you may have not thought of for month.

Depending on how heavy a Facebook user you are, the more times you play the experience, the more different versions you’ll see, with new pictures, news events, and timeline images to share.

Don’t just let me tell you about it, though – see your 2011 My Year In Review.

Tips for the best experience using My Year In Review:

• Allow all the required and optional Facebook app permissions for the most personalized experience. The app will not post any stories to Facebook without your initiation and it does not store any of your data.
• Turn on your computer speakers so you can hear the music.
• Play again to see different views of your year. Depending on how heavy a Facebook user you are, the more times you play the experience, the more different versions you’ll see, with new pictures, news events, and new timeline images to share.
• Share with your friends and family, and add tags for the people that show up in your shared timeline photos.

Happy New Year!

This past weekend, we went to the Clinton Foundation’s Decade of Difference concert at the Hollywood Bowl. It was my very first time going to the bowl, and also my first time at a concert with such huge names. Lady Gaga, Usher, Bono, Stevie Wonder, Juanes… it was incredible.

And in true Hollywood Bowl form, we decided to do a picnic dinner, which sent me into full-on food mode. In August, I made a great picnic dinner that we took to LACMA on a Friday night, and it was basically a modification of this same recipe with a few vegetable swaps and mozzarella cheese instead of ricotta.

This time, armed with my new cheese-making abilities and a better stocked fridge, I stuck closer to the recipe from The Vegetarian Epicure, and what I ended up with was a beautiful, tasty pie that traveled well – and was big enough to feed 15 or so!

We finished less than half before the concert, but I just wrapped it back up, stuck it in a bag under my seat, and it looked and tasted just as good at the afterparty.

Saag paneer and freshly baked naan

During our cheese class last weekend, we learned that the queso blanco we made is essentially the same recipe as Indian paneer, the main difference being we used lemon juice instead of vinegar to curdle the milk. Evan and I both love Indian food, so I was really excited to try out this new cheese recipe in a dish I’d never thought I could make at home: saag paneer.

I went to see if my new World Vegetarian cookbook by Madhur Jaffrey had a saag paneer recipe – and as expected, it did. It also had a tamatir paneer recipe – basically a quick tomato and onion curry. I also tried this one since I had an abundance of tomatoes left over after pizza night and it turned out incredibly well — flavorful, beautifully rich in color, and a great highlight for the fresh cheese. I didn’t take any pictures, unfortunately, and Evan was working late so he didn’t even get to have any.

After successfully making the tamatir paneer, I knew the saag paneer wouldn’t be far behind. So I made sure to order spinach in my veggie box this week. The day after it arrived I got to work.

I made a fresh batch of paneer (there’s a recipe in the World Vegetarian book, but I used the very similar queso blanco recipe from my class), and got to work cooking down more than a pound of greens – I didn’t have enough spinach so I also used kale and beet greens since I had them on hand (about 6oz of each of the greens – I imagine you can sub in other greens just as easily as needed).

Once the greens were soft and mashed up to a texture that seemed about right, I added in just a tiny bit of cornmeal (possibly to absorb some of the water?). I cooked up some chopped tomatoes, onion and ginger, added them to the spinach and added some spices (cumin, cinnamon, cayenne, salt). I cooked it all just a few minutes longer and then added the paneer. Five more minutes of gentle cooking, and we were ready to eat.

I also made some fresh naan from a Peter Reinhart recipe. Thankfully I had made a batch a few weeks ago and saved 4 portions in the freezer, so I just had to thaw them out, shape them and cook them quickly in the oven. Sidenote: I love that dough freezes well.

All in all, the dinner took just a little over an hour to make, including making the cheese, and it probably could have even gone a little faster had I been more prepared. We’ll definitely be making this one again.

The class itself was a lot of fun. Evan and I went together, and we learned all about making fresh cheeses, including mozzarella, ricotta, queso blanco and mascarpone. We also made creme fraiche and butter. The chef teaching the course was pretty hilarious, and kept us entertained through the demonstrations and all the hands-on cooking. We also had a great lunch of all the items we’d made plus fresh bread, berries and tomatoes.

The only thing that was a bit strange about the class is that we didn’t get to bring anything home. We made pretty decent quantities of cheese and butter, and though we ate a good deal at lunch, I expected to be taking something home – especially some of the mozzarella that we pulled and formed into little balls ourselves.

In any case, not bringing cheese home gave us the opportunity to start making our own right away. Sunday we went out and bought some cheese cloth, organic milk (not ultra-pasteurized), and buttermilk. That evening, we made ricotta and queso blanco – both quick, fresh, and delicious. Even though they’re not melting cheeses, I used them on two pizzas, which turned out great.

The next night, I used the queso fresco in tamatir paneer – an Indian dish with tomatoes, onions, lots of spices and fresh cheese all cooked together – as queso fresco is essentially the same recipe as Indian paneer, it turned out perfectly.

Now we have ordered some additional supplies, like vegetarian rennet, so we can start trying out other cheese recipes soon. We’ll definitely be making more of these.

Fresh Ricotta

Queso FrescoTomato, basil and fresh cheese pizzaPlum and fresh cheese pizza with balsamic and basil

Tomato, basil and fresh cheese pizza

Plum and fresh cheese pizza with balsamic and basil

Today, Anna and I took a needle felting class at the Urban Craft Center in Santa Monica, and we made these adorable little goldfish in jars. This was my first try at the craft and I was amazed at how we were able to turn fluffy pieces of wool into dense felt creatures with defined shapes and details. I’m looking forward to heading back to the Urban Craft Center to test out other classes — it was a relaxing way to spend the morning, and we made something fun.

Any thoughts on names for the little guy?