delineations of YIKRZ. possibly daily.
Rewards from my first ever #kickstarter support last year. Congrats @printmuseumLA!

Rewards from my first ever #kickstarter support last year. Congrats @printmuseumLA!

First tomato harvest of the year!

First tomato harvest of the year!

File under sweet summer jam.

(Source: Spotify)

Ice ice baby (Taken with Cinemagram)

Ice ice baby (Taken with Cinemagram)

AIGA LA Membership Benefits

Hey! Das me!



It puts the lotion in the basket (Taken with Cinemagram)

It puts the lotion in the basket (Taken with Cinemagram)

Mobile UX Design School Portfolio Help, a set on Flickr.

Veggie Stock

I just put together and sent a friend of mine this simple recipe for a vegetable stock. This is the foundation of my cooking and something you can use for cooking grains in, making soups, deglazing pans, braising - just about anything with liquid.


  • 1 stockpot (biggest pot you have, preferably not non-stick)
  • 1 wooden spoon
  • 1 straining device (mesh colander best)
  • 2-3 empty 32oz glass jars with a popping lid (lemonade jars)


  • 2-3 large carrots (the more the sweeter the stock)
  • 2 onions
  • 2-3 celery stalks and/or red bell peppers (the more the saltier the stock)
  • 1 potato (the more the cloudier the stock)
  • 1 clove garlic (more or less depending if you like garlic)
  • 1 large root vegetable (rutabaga, parsnip, turnip - this is key - adds complexity to the flavor)
  • 1 bay leaf
  • enough olive oil to put down a thin layer of oil on the bottom of the stock pot (you can use unsalted butter here too, though shelf life goes down)
  • salt & pepper (it requires a bit of salt maybe 4 tablespoons?)
  • frozen vegetable peelings (save your veggie peelings in a ziploc in the freezer)


  1. wash & peel all the vegetables (you can save the peels and add to the stock pot when it starts to simmer) don’t peel the garlic
  2. chop everything - the onion, carrots, potato, root vegetable, and celery into pieces approximately 1” square/round and about 3/8” thick (this is the laborous part)
  3. heat up the stock pot on medium heat, add oil and let the oil and pan warm up
  4. brown all of the vegetables - start with onions, when they get sweaty add the carrots, then celery, then root vegetables, then potatoes - the more love you add here in terms of taking the time to brown vegetables, the darker and more flavorful the veggie stock. if you are short on time then just throw all of these veggies in. don’t burn anything.
  5. parts of the vegetables will stick to the bottom, that is nice.
  6. when the veggies have browned enough, deglaze the bottom of the pan with some water
  7. add more water - at least enough to cover the vegetables inside by an inch, add more water if you want more stock. you may need to prep and add more vegetables to begin with if you add a ton of water here.
  8. bring the pot to a boil. 
  9. when it starts boiling, reduce to a simmer, add the bay leaf. crush the garlic clove with your hand and add it. you can add the peels at this time if they are clean. also any vegetable trimmings you have you can add at this point (just edit your trimmings - mushroom stalks = great. brocolli stalks = so-so)
  10. simmer for 20-25 minutes until the root vegetables get soft, but before they start to fall apart.
  11. strain. add salt and pepper to taste. you want the stock to be flavorful like a vegetables and noodle soup. then bottle and cap. when the stock cools refrigerate it for 1-2 weeks.

you can build off other soups and stocks from this recipe. for example…add a chicken carcass to the simmering stage, and you have chicken stock (though then you have to simmer for much longer for the flavor in the chicken bones to come out).