my epic, lovely holiday wish list. :)

hey guys! i'm lyndsay, i'm eighteen years old, and from the lovely state of kentucky. i'm currently in college working towards a degree in journalism, which hopefully i can wield to be a music journalist or something fantastic of that sort. this is my second year participating in holiday wishes. i got all kinds of nice postcards, handknitted scarves, and best of all, tea. it was fantastic. i look forward to getting in with all the holiday cheer this year as well. :)

1) the main thing that i would like (and it's a bit unfeasible, probably) is vinyl records. i collect mainly vintage vinyl. i just started collecting a few months ago, and it's hard for me to find too much of anything around these parts. i adore new wave and 60's/70's alternative. so things like depeche mode, the smiths, the cars, duran duran, roxy music, joy division, the velvet underground, david bowie...any artist along those lines. it can be a full lp or just a single. i'm not picky. i'll gladly take any old, neglected vinyl off your hands. :)

2) band memorabilia! i'm not talking just t-shirts and buttons. i like stickers, newspaper clippings, ticket stubs, magazine articles, posters. my favourite bands are franz ferdinand, the strokes, kings of leon, the killers, interpol, ect. (my is here if you want a better idea of what i like.) so, anything having to do with my bands would be lovely!

3) oh god, a rename token would be an absolute dream. i've had it with this username. it's too many letters and looking at it flares up my ocd.

4) i love love love cooking. i'm always cooking, it seems like. i really enjoy foreign foods. your favourite recipes would be nice, especially if they're holiday oriented.

5) as a journalism student, you'd imagine that i write a lot. well, i do. probably too much. i love ink pens (especially the really inky kind that write fat, if that makes since) and cute notebooks.

6) i love graphic art and photoshopping. i just don't do it as much as i used to, because it seems like my creativity has been shot as of late. my resources arsenal is down. textures, brushes, fonts, gradients, ect, would be nice. also, anything artsy that inspires you would be cool. :) you can send that to me, or you can just link me!

7) coffee cups! i drink a lot of coffee, so a large variety of cups keeps it interesting.

8) perfume samples. you know the little vials that you get and often do not use? well, i'll put them to use for ya. :)

9) any books on russia. i'm fascinated with their history and art. i find russian constructivist art to be absolutely gorgeous. it just makes my brain happy.

10) and finally, get in the kitchen and help the person who's making the holiday meals! i always help my grandmother on thanksgiving and christmas, and it's something that i really love. it's fun to help her and spend time with her at the same time. you never know what cooking secrets you might pick up as well. :)

if you need my address, you can e-mail me at happy holidays everyone! <3
Rosemary pine nut shortbread :)
Rosemary Pine Nut Shortbread

2 cups white whole-wheat flour (or unbleached all-purpose flour)
scant teaspoon fine-grain sea salt
1 cup unsalted butter, at room temperature
2/3 cup (natural cane) sugar
zest of one lemon
2/3 cup pine nuts, toasted and loosely chopped
1 1/4 teaspoons fresh rosemary, finely chopped
Combine flour and salt in a small bowl and whisk to combine.
In a separate large bowl or stand mixer cream the butter until light and fluffy. Add the sugar and lemon zest and mix again, then add the flour mixture, nuts, and rosemary and mix until the dough goes just past the crumbly stage, and begins to really clump together (you don't want to over mix it, but under mixing will make the dough seem a bit dry, which can make it more difficult to handle). Turn the dough out onto a floured work surface. Knead the dough just once or twice to bring it together, then divide it into a ball and flatten into a disk 1 inch thick. Wrap in plastic wrap and refrigerate for 15 minutes.
Preheat the oven to 350F degrees and line a baking sheet with parchment paper of a Silpat mat. Roll the dough out to 1/4 inch thickness on a lightly floured surface. Cut into whatever shapes you desire, and place on the prepared baking sheet. Sometimes I chill the dough in the freezer for another 10 minutes, it seems to help the cookies hold their shape - but you don't have to. Bake for about 10 minutes, or until the cookies are beginning to brown on the bottom. The baking time will vary depending on the size of the cookies, taking less time for smaller cookies.

4. drop me a message and ill send you some recipes. i just have to dig up a few.
Well, it's a kid after my own heart! A music loving, recipe collecting, coffee drinking, graphic art-loving journalist, are you? Friend me, dear. I'm all of these things, albeit in an older and more cynical package. ;-)

I'm afraid my vinyl isn't going anywhere, but I could see about some pens, perhaps. Gotta love a good pen. As far as recipes, I have quite a few, between my own interest in food and the column I'm writing. (That's my "professional" journal, not just some person I linked to.)

Anyway, ping me on LJ and I'll be in touch. If you have any journalism questions, shoot 'em my way. I'd be happy to answer them for you!
haha. i'll certainly add you. there needs to be more people in this world like us.

i totally didn't expect anyone to give me their vinyl, because i wouldn't give up mine for anything. i just thought i'd ask. ;)
4) Ooh, I love cooking too! Here's a recipe for pierogies, which are a sort of Polish dumpling that my family always makes for Christmas!

- 2 cups flour, plus extra for kneading and rolling dough
- 1/2 teaspoon salt
- 1 large egg
- 1/2 cup sour cream
- 1/4 cup butter, softened and cut into small pieces
- butter and onions for sauteing
- potatoes, cheese, and onion for filling (filling recipe below)

Pierogi Dough
-To prepare the pierogi dough, mix together the flour and salt. Beat the egg, then add all at once to the flour mixture. Add the 1/2 cup sour cream and the softened butter pieces and work until the dough loses most of its stickiness (about 5-7 minutes). Be careful not to overbeat. Wrap the dough in plastic and refrigerate for 20-30 minutes or overnight; the dough can be kept in the refrigerator for up to 2 days. Each batch of dough makes about 12-15 pierogies.

- Roll the pierogi dough on a floured board until 1/8" thick. Cut circles of dough (2" for small pierogies and 3-3 1/2" for large pierogies) with a cookie cutter. Place a small ball of filling (about a tablespoon) on each dough round and fold the dough over, forming a semi-circle. Press the edges together with the tines of a fork. If edges do not stick well, add some water to them and pinch shut.
-Boil the perogies a few at a time in a large pot of water. They are done when they float to the top (about 8-10 minutes). Rinse in cool water and let dry.
-Saute chopped onions in butter in a large pan until onions are soft. Then add pierogies and pan fry until lightly crispy.

Potato, Cheese & Onion Filling: Peel and boil 5 large potatoes until soft. While the potatoes are boiling, finely chop 1 large onion and saute in butter until soft and translucent. Mash the potatoes with the sauted onions and 4-8oz of grated cheddar cheese (depending on how cheesy you want your pierogies), adding salt and pepper to taste. Let the potato mixture cool and then form into 1" ball

(My grandma also likes to make a variety with sauerkraut as the filling, but it's gross and I DON'T recommend it.)

Fruit cobbler (peaches and blueberries are my favorites...fresh if you can get them):
- 1 stick butter (can be reduced to between 1/2 stick and 3/4 stick if you want to make it "light")
- 1 cup all-purpose flour
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup sugar
- 1 cup milk
- 3 cups peeled and sliced fresh peaches, with their juices

Preheat oven to 350°F. Put the butter in a 9x13-inch baking dish and put the dish in the preheating oven. While the butter is melting, mix up the batter by combining the flour, baking powder, salt, sugar and milk. When the butter is completely melted, remove the pan and pour the batter into the melted butter. Then, carefully spoon the peaches and juice evenly over the batter. Return dish to the oven and bake for 30 minutes. As the cobbler cooks, the batter will rise up and around the peaches. Makes 10 to 12 servings.

Happy holidays! :)
mmmmm. i've always wanted to make pierogis, but never got around to it! i'll definitely give this one a go. thanks, love. <3
URLs for Photoshop Brushes
This isn't necessarily a holiday recipe, but it gets made fairly often once it's cold. might be time to make some! Cornbread muffins smooshed up in this is really good too!


Wash 2 cups mixed beans. Cover with water and soak for 3 hours or overnight. In large pot, combine drained soaked beans with 2 quarts of water, 1 ham bone or ham hocks, 1 clove minced garlic, 16 ounces chopped tomatoes and 1 large chopped onion. Add juice of 1 lemon and salt and pepper to taste. Cook all day.

Varieties of Beans for Mixed Bean Soup:

Michigan white
northern navy
small red beans
black eyed peas
green split peas
yellow split peas
black beans
red kidney
whole green peas
(I've also found bags of mixed beans at the grocery great!)