Entries from April 2010

J and K: A new look

April 22, 2010

Photo 296.jpg

Our little blog got a big makeover today and I’m over the moon about it! If you read J & K through an RSS reader feel free to hop over to check out the new look.

A few things to point out:
+ it’s prettier!
+ and more functional!
+ we now have a navigation bar and are utilizing pages for contact info, a house tour, wedding invite portfolio and design portfolio – these will be updated over the next few months
+ the side bar invitation icons link directly to the invitation post
+ the pictures are slightly larger now

Thanks, times a million, to Daniel who helped me execute this makeover. It was kind of like a kindergarten craft project and if you were to take a look at the code you would see things like macaroni necklaces, half empty bottles of elmer’s glue and cheerios stuck in the carpet. But it works and I’m so happy with it.

We may be working some tweaks out so if you notice anything wonky let me know!

Around OKC: The Marion Hotel

April 22, 2010


Marion Hotel, 110 NW 10th, Oklahoma City

This morning I headed out for an urban trek to work (only appropriate for Earth Day) armed with my boots and my Canon G10.

I knew I wanted to capture the old Marion Hotel Building. It’s been boarded up for decades but is beaming with character and potential. It’s easy to fantasize about restoring it into something beautiful but the reality of it is not likely. One of my architect-industry friends told me that it needs an entirely new interior structure in order to support a new roof and it’s just a complicated mess.

Boarded up windows and all, it’s gorgeous, right?

Lemon-Honey Tofu and Asparagus

April 21, 2010



Have I mentioned how excited I am that the farmer’s market is full of green and life and color? So excited. I picked up some of the fattest asparagus I’ve ever seen and was inspired to cook it up with some tofu when I saw this post over at 101 cookbooks – unfortunately I didn’t have any miso or whatever mirin is so I threw this together:

Lemon-Honey Tofu and Asparagus
1 block of firm or extra firm tofu
2 bunches of asparagus
2 lemons
1/4 c honey
red pepper flakes
shoyu (soy sauce)
brown rice vinegar

Combine the juice from two lemons, honey, soy sauce (a few good shakes – maybe a few tbs.), brown rice vinegar (just a couple shakes), and red pepper flakes in a medium sized bowl. You may need to wisk to combine the ingredients into a nice sauce.

Rinse and boil your asparagus for 4-6 minutes. Just until it’s soft enough for a knife to easily slice into the shoot. Remove from heat and cool in a bowl of ice water. When cooled cut into 2″ strips. I read that you should peel really large asparagus but I didn’t find the need to.

Cut your brick of tofu into .25 – .5″ thick strips. Then cube those so you have nice little strips. Throw them in with the sauce to marinate a little. Meanwhile, heat a few tbs of sunflower oil in a large pan over medium heat. When a drop of water sizzles in the oil throw all of your tofu in – save a little sauce in your bowl. After 4-6 minutes or when browned turn the tofu and dump the rest of the sauce in. Cook for another 4-6 minutes. You may want to turn your heat on high at this point to get the tofu nice and browned. Remove tofu and throw asparagus in the same pan just to heat a little and coat with some of the leftover sauce in the pan. This only takes a minute or two.

I think this would also be great sprinkled with a few toasted sesame seeds.

Throw your asparagus and tofu in a bowl and chow down.

Dinahsaur vs. Kitty

April 20, 2010




Sometimes people think we only have one cat because clearly Scooty Boots is our favorite Scooty and Dinahsaur are twins and it just gets confusing which is which. Dinahsaur has been stepping it up lately with her own quirky personality.

See exhibit A. The other day 101 Cats was on Animal Planet and Dinahsaur was as fascinated as we were and sat on that spot to watch the TV for at least 30 minutes. The laser-eye show-down occurred during an especially cute kitty moment – Dinahsaur can be a little bitter and jealous at times.

Almost Cheeseless Pasta Casserole

April 19, 2010



About that anxiety. It’s still there. A constant buzz making it’s home in the pit of my tummy. Cooking seems to calm me down. The chopping, boiling, mixing – it brings me back to the moment.

It was cold and rainy this weekend – and I refuse to turn the heat back on so bringing the oven to 400F was certainly welcome. We made cookies and this almost cheeseless casserole from 101 Cookbooks. I’m loving how many more local ingredients we’re using now that the farmer’s market is back in full swing. This casserole has local yogurt, spinach, eggs, mint and pecans in it.

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