Ok, y'all... I know it isn't even Thanksgiving yet. But Sufjan Stevens recently came out with a new Christmas album called Silver & Gold, and it's full of classics! But with a Sufjan twist, of course.
Here's a little sample:
November 19, 2012
Music Mondays | Sufjan Stevens + Christmas!
Ok, y'all... I know it isn't even Thanksgiving yet. But Sufjan Stevens recently came out with a new Christmas album called Silver & Gold, and it's full of classics! But with a Sufjan twist, of course.
Here's a little sample:
November 15, 2012
Disney + Barney's New York
Disney and Barney's New York collaborated to create this ADORABLE video called Electric Holiday! The intersection between fashion and cartoons makes me so very happy. Hope you enjoy the cuteness as much as I did :).
November 09, 2012
November 08, 2012
Instagram on the Interwebs!
Ever want to peruse Instagram on your work computer? Or download a photo from your Instagram account without having to email it to yourself?
Well, today is your lucky day! Instagram profiles are live on the web right now. Mine is basically a bunch of photos of food and my dog....naturally ; ).
October 22, 2012
Music Mondays | Local Natives New Album!
One of my fave bands from 2010 - Local Natives - is finally returning with a new album! And the new single that's getting released tomorrow is so chill and ethereal, just like I like it. Listen to the single "Breakers" streaming below.
And mark your calendars for the release of their new full length album Hummingbird on January 29th, 2013. Can you believe 2013 is so close that people are already announcing release dates for it??
October 19, 2012
Happy Friday from Edward Monkton!
For as long as I can remember, I have loved greeting cards. Any paper products, really! When I was in London several years ago, I discovered Edward Monkton. His drawings and cards are so witty, yet simple. They make me happy. So, what better thing to share on a Friday?! Hope everyone has a great weekend!
October 16, 2012
Uncovet Sale Starts Today!
A few of the products from my Etsy shop are being featured over at Uncovet this week! They are also 20% off, so get 'em before they sell out :). The sale lasts through Friday.
I took these new fancy pictures of my antler designs for the sale. I feel like these photos showcase the many great ways these antlers can accent your home.
Hope you are all having a great week! Mine is definitely on the crazy busy, but fun, side!
I took these new fancy pictures of my antler designs for the sale. I feel like these photos showcase the many great ways these antlers can accent your home.
Hope you are all having a great week! Mine is definitely on the crazy busy, but fun, side!
October 11, 2012
New Gary Clark Jr. Album!
I can't contain my excitement about the new Gary Clark Jr. album Blak and Blu. It's scheduled for release on October 22nd, so keep an eye out!
Here's the track listing:
01. Ain’t Messin ‘Round
02. When My Train Pulls In
03. Blak and Blu
04. Bright Lights
05. Travis County
06. The Life
07. Glitter Ain’t Gold (Jumpin’ For Nothin’)
08. Numb
09. Please Come Home
10. Things Are Changin’
11. Third Stone From The Sun / If You Love Me Like You Say
12. You Saved Me
13. Next Door Neighbor Blues
Here's the video of my favorite song off his most recent Bright Lights EP:
September 28, 2012
Light Stuffed Poblanos
I've made these a few times and I think I've perfected the lightest, yet heartiest, version of Stuffed Poblano Peppers! It's a great low-carb, gluten-free meal for those of you with those diet restrictions.
Here are the ingredients you'll need:
5-6 Poblano Peppers
1 lb of ground meat of your choice (I prefer turkey, and that's what I use below)
1 can of whole kernel corn
1 can of black beans
1 block/bag of Monterrey Jack cheese, shredded
1/2 onion, chopped (use other half for Guac below!)
Spices (all optional):
- pinch of red pepper flakes
- tsp of chili powder
- tsp of garlic salt
- tsp of chipotle
- tsp of cumin
- 1/2 tsp of Ancho chili powder
- tsp of cilantro (dried or fresh, chopped)
- salt and pepper to taste
Toppings:
Sour Cream
Chunky guacamole:
- 1 avocado
- 1/2 cup of chopped fresh cilantro
- 1/2 tomato, diced
- 1/2 onion, chopped
First, turn your Broiler on high to preheat.
Next, slice Poblanos in half lengthwise and place on a greased cookie sheet with the skin-side up. Put in the oven for 10-15 mins until the skins are nice and bubbly and a little charred. They will end up looking something like this:
.jpeg)
While the Poblanos are roasting, start browning the turkey meat (you can also use ground beef, chicken, or chorizo). While the turkey meat is cooking, chop 1/2 an onion and add to the meat. Once the meat has started to brown and onions get soft, go ahead and add your preferred spices. I have listed the ones I like above. Also, feel free to add some salt and pepper for taste. Once the meat is all cooked and all pink is gone, it should look like this:
At about the same time your meat is done, your peppers are probably done roasting! Go ahead and pull them out of the oven. Then, you want to change your oven settings to bake at 400 degrees. Put the peppers in a Ziploc bag (I had to use several small ones since I was out of my big gallon bags). This will help the peppers to steam and make the skins much easier to remove! Let these sit on the counter for about 10 mins, until mostly cooled.
While the peppers are cooling, go ahead and rinse the corn and black beans and add to the turkey:
Mix that around and your filling is pretty much ready! In the meantime, you can make some chunky guacamole for a topping. Just combine the avocado, chopped onions, diced tomatoes, and chopped cilantro! Feel free to add a little salt, pepper, and lime juice for extra flavor.
Once your peppers are mostly cool, pull out of the bags and peel off the skin. Then, line au gratin pans like below. You can also put into a small casserole dish if you don't have any small baking dishes like this. It's much easier than trying to actually stuff the peppers, close with a toothpick, etc.
Then fill with the turkey mixture and top with cheese!
Pop in the oven for 10-15 minutes, or until cheese is all melted and little golden on top:
Then, top with sour cream and guacamole! Enjoy!!
This has quickly become one of my favorite meals - it's actually really light, but very satisfying at the same time!
Here are the ingredients you'll need:
5-6 Poblano Peppers
1 lb of ground meat of your choice (I prefer turkey, and that's what I use below)
1 can of whole kernel corn
1 can of black beans
1 block/bag of Monterrey Jack cheese, shredded
1/2 onion, chopped (use other half for Guac below!)
Spices (all optional):
- pinch of red pepper flakes
- tsp of chili powder
- tsp of garlic salt
- tsp of chipotle
- tsp of cumin
- 1/2 tsp of Ancho chili powder
- tsp of cilantro (dried or fresh, chopped)
- salt and pepper to taste
Toppings:
Sour Cream
Chunky guacamole:
- 1 avocado
- 1/2 cup of chopped fresh cilantro
- 1/2 tomato, diced
- 1/2 onion, chopped
First, turn your Broiler on high to preheat.
Next, slice Poblanos in half lengthwise and place on a greased cookie sheet with the skin-side up. Put in the oven for 10-15 mins until the skins are nice and bubbly and a little charred. They will end up looking something like this:
.jpeg)
While the Poblanos are roasting, start browning the turkey meat (you can also use ground beef, chicken, or chorizo). While the turkey meat is cooking, chop 1/2 an onion and add to the meat. Once the meat has started to brown and onions get soft, go ahead and add your preferred spices. I have listed the ones I like above. Also, feel free to add some salt and pepper for taste. Once the meat is all cooked and all pink is gone, it should look like this:
At about the same time your meat is done, your peppers are probably done roasting! Go ahead and pull them out of the oven. Then, you want to change your oven settings to bake at 400 degrees. Put the peppers in a Ziploc bag (I had to use several small ones since I was out of my big gallon bags). This will help the peppers to steam and make the skins much easier to remove! Let these sit on the counter for about 10 mins, until mostly cooled.
While the peppers are cooling, go ahead and rinse the corn and black beans and add to the turkey:
Mix that around and your filling is pretty much ready! In the meantime, you can make some chunky guacamole for a topping. Just combine the avocado, chopped onions, diced tomatoes, and chopped cilantro! Feel free to add a little salt, pepper, and lime juice for extra flavor.
Once your peppers are mostly cool, pull out of the bags and peel off the skin. Then, line au gratin pans like below. You can also put into a small casserole dish if you don't have any small baking dishes like this. It's much easier than trying to actually stuff the peppers, close with a toothpick, etc.
Then fill with the turkey mixture and top with cheese!
Pop in the oven for 10-15 minutes, or until cheese is all melted and little golden on top:
Then, top with sour cream and guacamole! Enjoy!!
This has quickly become one of my favorite meals - it's actually really light, but very satisfying at the same time!
September 05, 2012
Currently Listening to... Ha Ha Tonka
So, Garrett and I are headed on a road trip to Austin soon. I'm currently listening to Ha Ha Tonka, and I think this will make the perfect traveling music. Check out 'Usual Suspects' from their album Death of Decade below...
I'm also excited to see these guys play at The Record Bar in November here in lovely KCMO! Who's coming with me?
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