Sweet Pea

On May 7th of this year, Warner Bros. announced that they had acquired the rights to make a new Dungeons & Dragons film. Initially, there were minor cheers throughout D&D fandom. Warner's claim hinted that they were going to make a feature film, and this was a significant step up from the past two made-for-TV films that had been broadcast on SyFy. It wasn't until people read deeper into the Deadline.com article that the collective groan of D&D fans could be heard across the multiverse. The article was filled with conceptual landmines that set off the "it's going to suck" sensors of RPGers everywhere. Phrases like "the film will be produced by... producer Roy Lee and Courtney Solomon...[who] directed a 2000 Dungeons & Dragons feature," and "The studio...will use a script by Wrath Of The Titans and Red Riding Hood scribe...David Leslie Johnson. That script, Chainmail, was acquired last year as a free-standing project, based on an obscure game that was also hatched by D&D designer Gary Gygax before he and Dave Arneson launched D&D" were of particular concern. In the minds of many fans, any connection with Courtney Solomon automatically induces one to write the project off as a potential nightmare. Add to that the fact that the PR staff at Warner didn't know enough about the property to know that Chainmail is more than "an obscure game also hatched by" Gygax, it was the original combat system for D&D. The current combat system was referred to as the "optional system" in the original white box set. Given that Chainmail also happens to be the name of a trademarked miniature skirmish game published by Wizards of the Coast (read: HASBRO) that had rules designed by Chris Pramas which had been released in the early 2000s, and that the past two D&D films were direct-to-TV affairs, it is not surprising that Hasbro almost immediately filed a legal complaint asking for an injunction preventing any development of a D&D film by Warner Brothers or by Sweet Pea Entertainment (Courtney Solomon's company). Hasbro claims that Solomon's license with Hasbro for the D&D film and TV rights expired when Sweet Pea Entertainment paid Hasbro $20,000 in fees for the broadcast of Dungeons & Dragons: The Book of Vile Darkness. It is quite certain that Solomon will file a counterclaim asserting his rights, and a mass melee will ensue in which all parties will attempt to use Vorpal Blades or maybe even Blackrazor to settle the issue. You can read the initial lawsuit at The Hollywood Reporter. Continue reading "Ten Ways to Make a Dungeons & Dragons Movie Not Suck" >

1-A: Vetch 2-A: Fetching 3-A: Coastal Breeze 4-A: Pastoral This lovely photo of some Vetch blossoms among the grasses, was taken by Doug just as the sun was beginning to set.  It was on top of a large sand dune overlooking the mighty Pacific Ocean. We were at Shipwreck Beach in Seaside, Oregon during our first PcT RoadTrip (last year, Summer 2012). You’ve seen several pictures, videos and color recipes already, that were inspired by that first PcT Roadtrip through Washington and Oregon. But this is what the trip looked like from up close. The picture reminds me of the peace and tranquility that floated in the air along the Oregon shoreline, on that particular day. This close up photo captures the simplicity of the soft, pretty colors and shapes of the small vetch flowers. Vetch is a wild flower in the legume family. It looks much like a tiny Sweet Pea. Often it is considered a weed… something that gets yanked from the gardens of ‘real flower’s. But to me… like most wild flowers really… (except for the wretched Morning Glories and Buttercups that choke out my garden)… Vetch is a darling and beautiful flower that deserves to have the spotlight turned onto its face. May it shine in the warmth and glory, even if only for a brief moment, as you kneel down close to get a better look. Since we can all use some warmth and glory in our lives, I have decided to honor this sweet little flower, with its own set of polymer clay color recipes… just for itself! I hope you enjoy this fun Summer 2013 color palette for the Vol-062-A recipe series! The following Vol-062 A-series Fetching Vetch color palette will be added to the Polymer Clay Members Library at the beginning of July 2013: Vetch (Recipe 062-1A) Fetching (Recipe 062-2A) Coastal Breeze (Recipe 062-3A) Pastoral (Recipe 062-4A) … Vetch is a soft blue lavender found on the petal of the Vetch Flower. Fetching is the name given to the muted fuchsia pink, that graces the center of the flower. Coastal Breeze is the dusted blue of the surrounding background that opens to the ocean. Pastoral is the softest gray green of the grasses, that peacefully accompany the tiny Vetch blossoms, as they sway and dance in the salty air. You must be so thrilled your husband shares in your talent. The two of you must inspire each other and together comes such beauty. I am looking so forward to spending more time with you and my clay family in the new year. It is going to be a great year with breath taking colors, thanks to you and your hubby. ~Peggy-B I love how you share these photos that give you your inspiration… like the one you shared of the Mighty Madrone tree. It is a gorgeous tree, can be a messy one, very much like the peppercorn tree of California. I live south of you in Washington State on the Olympic Peninsula. ~Illaya-B Thanks so much, Cindy, for all the hard work you do creating these palettes. And thanks for the beautiful and inspirational photo, Doug! ~Phaedrakat *********************************************************************************************** If you would like more information about the Members Library, here are some direct links: Library Member Benefits and What Others Are Saying Order Page for Color Recipe and Video Back Issue Packages Become A Full Member at the Library

Well done @SaltBistro. Need dinner plans? Here you go! via @5280Magazine

[Avila, 6/7/13] Rick Gencarelli is fattening up the West End. The chef behind the two-location sandwich shop Lardo will soon debut his fresh pasta restaurant Grassa in the neighborhood's twelve | west building, officially turning the former Corazon space into a mini-ChefStable "restaurant row." As previously reported, Grassa borrows several conceptual elements from Gencarelli's sandwich spot: counter service with sandwich-board ordering, high-top communal seating, and food crafted with house-made ingredients. The menu of fresh pasta comes courtesy chef Ian Hutchings (an alum of Corvallis' lauded Luc) and his work with an Emilio Mitidieri pasta machine. The nine-item pasta menu offers dishes like gigli with smoked pork meatballs, strozzapreti with smoked olives and olive-oil poached tuna, and sweet pea agnolotti with shaved asparagus and lemon. Grassa's opening date is set for this Wednesday, June 12. Hours of operation: 11a.m. to 10p.m., daily. · Grassa [Official site] · All Previous Grassa Coverage [Eater PDX]

Following news that Alyssa Milano will host a third season of Project Runway: All Stars , who could the contestants be? In other words, who even is left at this point? Lifetime recently confirmed that Alyssa Milano will take over the hosting duties from model Carolyn Murphy (who in turn took over from Angela Lindvall) for a third season of Project Runway: All Stars. L-R: Milano, Murphy, Lindvall. Via: Getty Images The thing is, it's easy enough to find a new model or previous Runway guest judge to read some cue cards and say "bye, you're eliminated" every now and then. More challenging: to fill another cast of returning designers from the pool of (talented) Runway alumnae who haven't already had their second shot. The first All Star season's cast: Back row: Gordana Gehlhausen (season 6), Kenley Collins (season 5), Mondo Guerra (season 8), Sweet Pea (season 4), Kara Janx (season 2), Mila Hermanovski (season 7), Austin Scarlett (season 1), Elisa Jiminez (season 5), Rami Kashou (season 4).Front row: , Jerell Scott (season 5), Anthony Williams (season 7), April Johnston (season 8), Michael Costello (season 8). View Entire List ›

Mom didn't want to use these pictures of me because I'm blurry. What does she expect when I'm moving. Does she think I'm gonna sit still while these tempting tasty morsels sit here. Unattended. Minding their own sweet pea business?I gotta have a nibble. Just a little one. So yummy! Oh yeah, they make great toys too! This little one I just chomped got whapped all over the house. Until mom stepped on it and squished it.

Photo: Yury Smelov/Shutterstock"I love you, egg with eyes." Those six little words would melt just about any woman's heart ... if you live in Japan.What? "Egg with eyes" doesn't convey the same meaning to you as "baby," "sweet pea," or "cutie pie"? How about "my flea" or "little cabbage"?Here are some of the world's most interesting terms of endearment from language coach Paul Noble: Egg with eyes (Japanese)Tamago gata no kaoIn Japan, women are frequently called "an egg with eyes" by those who love them. This is a great compliment, as having an oval, egg-shaped face is considered very attractive in Japanese culture - you can see this in Japanese paintings through the ages.Little cabbage (French)Petit chou"Chou" (cabbage) is the French equivalent of "sweetheart". "Chou" conveys the idea of being small and round and is used to describe French puff pastry, often enjoyed as "chou a la creme". "Chou" is said to resemble a baby's or child's head too. Over the years, many French children have been told that boys were born in cabbages and girls in roses. You can double it too - "chouchou" is a standard translation for "darling".My flea (French)Ma puce"Ma puce" is roughly equivalent to "sweetie" in English. One theory suggests that it could be linked to the historic relationship shared by humans and fleas - in times past, removing fleas from one another became a one-to-one grooming activity, and is alleged to have been a pleasant and sometimes intimate process.Diving fish swooping geese (Chinese)Chen yu luo yanThere is a story surrounding the greatest beauty in Chinese history, a woman named Xi Shi. It's said that she was so beautiful that when she looked at fish in a pond, the fish were so dazzled by her beauty that they forgot to swim and gradually dived to the bottom. Likewise, it was said that when geese flew over a woman called Wang Zhaojun, they were so struck by her beauty that they would forget to flap their wings and would end up swooping to the ground. Because of this, to this day, when a young Chinese man is in love with a Chinese woman, he may indicate that, to him, she is as beautiful as Xi Shi or Wang Zhaojun. To do this, he will say just four words: "Diving fish, swooping geese".Read the rest over at BBC: Link

These fresh floral arrangements by Becca Olcott captured by Hello Love Photo are bright, beautiful and perfect for Spring time. The vibrant yellow Ranunculus and deep pink Tulips scattered throughout the arrangements are sure to be the highlight of any wedding decor. And who would have thought that lovely DIY could be so simple? Flowers used: 1. Foliage 2. Ranunculus 3. Green 4. Hyacinth 5. Double Tulip 6. Helebore 7. Clematis 8. Double Lisianthus Flowers used: 1. Foliage 2. Scabiosa 3. Tulip 4. Sweet Pea 5. Ranunculus 6. Antike Garden Rose © Ruffled®, 2013. | Permalink | 2 comments | Posted under: Flower Guide Tags: Becca Olcott, foliage, garden roses, ranunculus, scabiosa, sweet pea, tulip The post Late Spring Flower Guide from Petal Floral Design appeared first on Ruffled®.

I always forget how much I love purple until I see it shining brightly in a wedding like this one captured by Siri Jones Photography.  And then I remember that not only is it one of my favorite colors, but it’s the perfect compliment to a day that is dripping in elegant details and uber-romantic touches.  A day that boasts beautiful blooms from Wedding Flowers by Annette, a custom (+ stunning) gown from L’Ezu and a breathtaking Elm Bank Reservation setting.  Yep, all’s right in the world when purple makes an appearance and you can see for yourself in the full gallery. ColorsSeasonsFallSettingsHistoric BuildingOutdoorStylesCasualTraditional Elegance From the Bride… We wanted the day to be more than about the two of us. Having been together for six and a half years prior to our wedding day, we had shared a lot of memories together since we met in college. We moved from Los Angeles to Boston about a month after we got engaged, so a lot of our wedding planning revolved around an opportunity to have all of our friends and family together to catch-up and have a good time. Both of us felt that since we were already committed to being together, the wedding itself was mainly focused on having a good time with all the people in our lives that we love and hold dear. So while we took the meaning of the ceremony itself pretty seriously, we aimed to keep the reception from being overly stuffy. We hoped to make our guests, most of who flew in from Los Angeles and the Midwest to attend our wedding, to feel welcome in our new home in New England. We chose The Elm Bank Reservation (sight unseen) for the location of our ceremony and reception. We loved what the grounds had to offer: When you drive through Wellesley, you get to experience plenty of New England charm and beauty, and the long, winding dirt roads up to the grounds are breathtaking – especially in the fall. We loved that we could transport our guests to a single location for both our ceremony and reception, and didn’t have to do a thing to decorate the location of the ceremony. Our catering was important to us so that we could treat our guests to a delicious dinner, filled with great cocktails. Linda Marino of La Bonne Maison did an outstanding job making our desired menu items come to life. Our guests still talk about how great the food was. The one thing that was extremely important to us was having an outdoor ceremony. We love nature and the outdoors and were so happy that Mother Earth decided to cooperate on our October 13th wedding day to provide a surprisingly warm and dry day for us. We took a lot of time to write our ceremony, vows, and hand pick our readings all to reflect who we are and how we view the union of two people, their families, and friends. That level of detail extended to the music we chose as the prelude and processional to our ceremony, and several of the smaller aesthetic details of the wedding (e.g., I wore my grandmother’s sapphire wedding ring and pearl/diamond earrings, the groom’s Aunt loaned me his grandmother’s handkerchief, which I held with me during the ceremony). The other details were a reflection of our style and aesthetic preference: casual and simple arrangements to highlight natural beauty. I love lavender and wanted to have an all-lavender bouquet, but settled on a mixed bouquet with lavender, veronica, lilies, hydrangea, freesia, and sweet pea throughout. I was ecstatic with the end result, a design in rich aubergine by our florist, Annette. Of all the flowers, the groom’s boutonniere and the reception vases filled with baby’s breath, wheat, and lavender were my favorites. The DIY projects were pretty small. Besides crafting the ceremony and running our website, we collected various glass canisters, vases, and jars which I painted in shades of champagne, gold, and copper. These were filled with lavender, wheat, and baby’s breath in various places of our reception, which was in an old carriage house on the estate. I also

I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I briefly highlight some interesting wine and food items that I have encountered recently.**********************************************************1) The crew at Farmstead, Inc. is shaking up your typical takeout routine with family-style suppers and monthly brunches, complete with all the house-cured meaty, artisan cheesy fare you dig from Farmstead. Weekend happenings include:Sunday Suppers:Every Sunday night, excluding May 26 and June 2, from 5pm-10pmCost: $29 per person; $39 per person with beverage pairingBeginning this spring, Matt & Kate Jennings and the Farmstead team share age-old family recipes in a weekly Sunday Supper series. Diners are welcomed for three-course family-style feasts of homespun classics with a Farmstead twist, served communally with an optional beverage pairing (two hand-selected wines from the restaurant’s cellar, one cocktail or a beer-and-shot combo, depending on the menu). The full bistro menu will also be available during Sunday-night dinner starting June 9. Reservations accepted but not required.Inspired by mom’s greatest hits, upcoming menus include (subject to adjustments):June 9: Melville Rangoon and "Duck Sauce"Orange Beef and Broccoli with Steamed RicePineapple Upside-Down Cake with Maraschino Cherry Ice CreamSingapore SlingsJune 16: Fried Pickles with Garlic RanchBBQ Ribs, Coleslaw and Mom's Buttermilk BiscuitsStrawberry Rhubarb Pie with Vanilla Ice CreamBourbon Slush PunchJune 23rd: Antipasto All'ItalianaNanny's Spaghetti and MeatballsAffogato with BiscottiNero D'AvolaMonthly BrunchesFirst Sunday of every month; from 10am-2pmRound off your weekends Jennings-style with once-a-month Sunday-morning brunches done up the Farmstead way. Midday meals include playful takes on brunch standards featuring monthly changing options like Sweet Pea Waffles with Smoked Salmon, Fried Mortadella & Pancake Sandwiches, Papas Gordas and House-Made Cider Doughnuts. Reservations suggested but not required.2) It’s the mother of all pop-up dinners this June when Matt Jennings of Providence bistro/artisanal shop Farmstead, Inc. gathers ten of his closest friends – who also happen to be dynamite chefs from Boston, New York and Canada – for the first-ever Northern Alliance Dinner at jm Curley in Boston. Celebrating the camaraderie, creative collaboration and shared inspiration between US and Canadian chefs, the dinner features a multi-course meal of neo-traditional North American cuisine from ten culinary all-stars. The evening begins with a reception of chef favorites Fernet Branca and Bols Genever soaked up with passed apps, followed by five collaborative courses with beverage pairings. Proceeds from the Northern Alliance dinner support a favorite charity of the US chefs – the American Farmland Trust – in its mission to support and protect small family farms. A second event later this summer in Montreal will support an organization close to the Canadian chefs’ hearts. Participating ChefsMatt Jennings – Farmstead, Inc. (Providence)April Bloomfield – Spotted Pig, The Breslin, The John Dory Oyster House, Salvation Taco (NYC)Ken Oringer – Clio, Uni, Toro, Coppa, La Verdad, Earth (Boston)Jamie Bissonnette – Toro, Coppa (Boston)Zak Pelaccio – Fish & Game (NYC)Derek Dammann – Maison Publique (Montreal)Lee Cooper – L’Abbattoir (Vancouver)Rob Gentile – Buca, Bar Buca (Toronto)Matty Matheson – Parts & Labour (Toronto)Jeremy Charles – Raymonds Restaurant (Newfoundland)When: Sunday, June 23, 6pm-10pmCost: Tickets are $250/person and available at http://www.farmsteadinc.com/shop/things-we-love/northern-alliance-dinner-0 3) Lucia Ristorante Owner Donato Frattaroli and Executive Chef Pino Maffeo introduce the next class in the Lucia Winchester cooking series: Pasta. Guests will learn how to make Mama Lucia's Traditional Italian Lasagna, Pasta al Forno and Maccheroni Chittara. Attendees will lear