Hi! I'm Mischa!

Hi! I'm Mischa DeHart.. I do collaborative projects, promos and food. My husband is Jacob DeHart, a founder of threadless.com. I'm most interested in design, documentaries, tech stuff, events, conferences, food, wine, philanthropy and meeting people.

My Muxtape
My Flickr
Twitter

Chicago, IL

I want to know you. Say hi!

July 12
superamit:
superamit:
+
Tuna sashimi wrapped in a slice of daikon radish, rolled with pickled ginger and radish sprouts. I made a rosemary, ginger, chile, honey, soy dipping sauce.
Tuna sashimi wrapped in a slice of daikon radish, rolled with pickled ginger and radish sprouts. I made a rosemary, ginger, chile, honey, soy dipping sauce.
July 11
July 10
Girl gets struck by lighting.
+
I hate all kinds of bugs. via Google Analytics

I hate all kinds of bugs.

via Google Analytics

+

Chicago to Key West

An update on the travel plans.. We’re stopping in Nashville, Chattanooga, Atlanta and Orlando. Any recommendations on restaurants? (think diners or bbq).

Email me! Pleeeeeease.

k thnx.

xo

July 8
makeup (via Ian Broyles) Ian has some of the most interesting photos in his flickr stream that I’ve ever seen. This one is fascinating. Interesting furniture and objects, beautiful women and the lighting.. Awesome.

makeup (via Ian Broyles)

Ian has some of the most interesting photos in his flickr stream that I’ve ever seen. This one is fascinating. Interesting furniture and objects, beautiful women and the lighting.. Awesome.

+
‘Why do you sob kitty?’ (via Polish Sausage Queen)

‘Why do you sob kitty?’

(via Polish Sausage Queen)

+
I finally got my Wok out of storage and put it to some good use. I made homemade Hot and Sour soup in it and a bok choy, sugar snap pea stir fry. Although there were a million ingredients that went into the soup, it was probably one of the most fun dishes I’ve ever made.
I finally got my Wok out of storage and put it to some good use. I made homemade Hot and Sour soup in it and a bok choy, sugar snap pea stir fry. Although there were a million ingredients that went into the soup, it was probably one of the most fun dishes I’ve ever made.
+

Half of the emails I get are ones pertaining to my cooking.. and I always have the most difficult time answering questions- like how I learned to cook or where I get recipes and so on.

I guess that cooking for me is my form of stress relief. I really only got into it at the end of 2006. I was going through a really super crappy time and it was my escape. It was the one thing I could do that didn’t require me to think about anything other than the task at hand. I discovered that I loved the art of cooking and also really loved the fact that other people got to enjoy my creations. A win win.

So I guess that’s all there is to it. I do it everyday because it makes me genuinely happy and fulfilled.

I get half of my recipes my my head and half from my favorite chefs like Neil Perry and Jean-Georges Vongerichten. They have some pretty amazing books.