“For, in the end, we will conserve only what we love. We will love only what we understand. We will understand only what we are taught.” ― Baba Dioum, Senegalese environmentalist, 1968 |
Sunday, April 6, 2025
US National Park Adventures
Sunday, December 15, 2024
Airstream Interior In Winter
↓ The following pictures are from the previous year.
"The lack of options are what’s great about it because it’s small. The magic, if you look around it is you have one of everything. But if you’re going to throw your clothes down on the couch, it’s messy. [...] And they great thing about them is whenever you’re tired of a location you just hook them up and pull out and find a new backyard the next day." - Matthew McConaughey (when asked about Airstream living) |
Sunday, November 3, 2024
Simple Winter Capsule Wardrobe 2024
Seasonal wardrobe changes are extremely cathartic for me and it's one of the many reasons why I have kept up with Project 333 for so many years.
You may not want to do something like this. It's not for everyone.
I understand there are people that have a set style all year round and they are happy with it, but as a full time traveler capsule dressing works so well. My tiny closet isn't as cramped full with every single item that I own and making intentional seasonal selections keeps things interesting enough to make me feel content with what I have.
Now, while everyone is different, I know about myself that I'm very affected by the seasons, the seasonal feel and the environments and rooms in which I live. It is my experience that a thoughtfully curated capsule wardrobe will set me up for success in the way I feel about myself.
"I am going to make everything around me beautiful - that will be my life." -Elsie De Wolfe |
If you're curious about trying capsule dressing in 2025, I recommend giving it a go. A capsule does not have to be special or perfect.
I follow the rules of Project 333 for my seasonal capsules. Accordingly, I select 33 pieces of clothing for the next three months while storing all other items away until I create my next capsule. For more information on the concept of Project 333 I recommend visiting Courtney Carver's website (linked here)!
W I N T E R 2 0 2 4 C A P S U L E W A R D R O B E
Let's have a look at the pieces in my winter capsule. (Normally, I mark 'new' additions to my capsule with a * and new second hand pieces with **. Additionally, I don't count accessories towards the 33 pieces of my capsule, but I will list them here anyways.)
JACKETS
1 - green wool jacket2 - green parker3 - Airstream jean jacket4 - tan shirt jacket5 - green shirt jacket6 - tan knit poncho
SHIRTS
7 - white linen tank8 - white eyelet blouse9 - grey linen shirt ** (campground free table)10 - short sleeve chambray shirt11 - long sleeve pink linen shirt ** (campground free table)12 - white lace blouse13 - white knit tee
SWEATERS
14 - white v-neck knit sweater15 - tan waffle knit tunic16 - white cashmere sweater17 - mustard yellow sweater18 - white fleece sweater19 - light pink cardigan sweater
DRESSES
20 - black dress21 - green wrap dress
BOTTOMS
22 - blue jean shorts **23 - dark green pants24 - light blue skinny jeans25 - gray corduroy pants26 - blue straight leg jeans27 - blue skinny jeans
SHOES
28 - white boots29 - black boots30 - Ugg boots31 - black heeled booties32 - brown cowboy boots33 - short black rain boots
ACCESSORIES (not counted)
- everyday jewelry
- sunglasses- small black handbag- grey camera bag- white beanie - swimwear- bathrobe- shower shoes- yoga jumpsuits x2- sleepwear- underwear- socks- house slippers
- sunglasses
Thank you for checking out my winter capsule. I hope you could find some inspiration for your own. 🎄 💨 ❄️
♡ Nina
Thank you for checking out my winter capsule. I hope you could find some inspiration for your own. 🎄 💨 ❄️
♡ Nina
Sunday, January 14, 2024
Sourdough Focaccia
INGREDIENTS: (Day 1)
1/4 cup fed Sourdough Starter
1 1/4 cups filtered Water
1 Tbsp. Olive Oil
3 cups All-Purpose Flour
1 1/2 tsp. Salt
INGREDIENTS: (Day 2)
2 Tbsp. Olive Oil
2 sprigs of fresh Rosemary; chopped
Salt Brine Mix: 1/2 tsp. Salt, 1 Tbsp. warm Water
Optional Toppings:
Cherry Tomatoes; sliced,
Cherry Peppers; sliced,
Olives,
Hot Pepper Flakes etc.
PREPARATIONN:
I use a medium size bowl to mix the day 1 ingredients. Instead of my hands I use a chopstick to stir everything into a dough. This way I don’t get my hands sticky, plus the chopstick is the easiest kitchen tool to slide the dough from.
I cover the bowl with a lid/plate and let it rest on the counter in a warm place overnight or for at least 12 hours. For an extra boost, and especially when the room is cold, I place the bowl in a proofer and let it run at 80℉ for 2 hours.
After the long rising time the dough is ready to bake when it has the following qualities, otherwise continue the rise for a little longer.
(about an additional half more of it’s original size)
-if you pick part of the dough from the side of the bowl, air bubbles and strands of gluten are visible
Next, I spread 1 tablespoon of olive oil on the bottom and sides of a quarter baking sheet pan (9 x 13 inches). A pastry brush works well for the application and is useful to make this step less messy. After adding the olive oil, I sprinkle 1 teaspoon of semolina flour onto the bottom of the pan. This step is optional. I think the semolina flour adds a lot to the flavor of the bread, but if you don’t have some on hand don’t sweat it. If you like baking focaccia on the reg, or you enjoy making homemade pizza or bread, do pick up a small bag of semolina flour and enjoy the little extra bottom crust oomph it will bring to your baking favorites.
I pull the dough from the bowl and transfer it to the oiled and sprinkled pan. I gently pat and stretch until it evenly fills the sheet pan. The dough generally springs back a little and doesn’t immediately want to hold the newly stretched shape. For this reason the dough gets to rest another 10-15 minutes of relaxing time until it is easier for me to mold it to the shape of the pan.
Once fully shaped I brush the top of the dough with the remaining 1 tablespoon of olive oil and then I also pour the brine over top. Finally I garnish the top by scattering the chopped rosemary and sliced cherry tomatoes and then I use my fingertips to dimple the surface and press the toppings into the dough.
Once more the dough gets to rest for a final 30 minutes or until it is visibly risen a bit more.
During this time, I position the oven rack in the middle and preheat the oven to 425℉.
The focaccia bakes at this temperature for 30 minutes. Or more depending on your oven or how browned you like the focaccia.
I let it cool in the pan for about 10 minutes before taking it out and slicing it.
♡ Nina