Month: September 2012

FASHION: Velvet Jumpsuit + Cat Man

Published by

I bought this Carreau Sport black velour zip-up jumpsuit ($4, Restyle thrift store) on a thrifting adventure with Bethany. It achieves a Forever Lazy adult -footed fleece pajama comfort level, but makes less of a sad commentary on the state of American society. Instead, I felt perfectly zhizam! and vavavoom on a quick run out to catch the tail end of Dan’s gig last weekend. Lauren by Ralph Lauren black suede, studded wood mules ($5, Good Samaritan; approximate MSRP, $100). Practically never worn, these shoes kick ass and I can just barely walk normal in them even. Score! The rad is in the details. A gold star for a zipper. Yes, please. A Tibetan turquoise, coral and beaded breastplate ($140, Armor Bijoux, an ethnic and vintage jewelry collection by Bethany Walter). Done, now blowing minds. Whoop, there it is. This is what Dan wore to his gig, but with an awesome beat-up leather cowboy hat. Up close, the shirt has lovely details, a little flare and good tailoring with pearl buttons. Another thing about Dan, he is the “cat whisperer.” Especially …

FOOD: Awesomeness Dinner

Published by

Last Monday, we had a four top up in the house, featuring the fantastic guests Jenah Thornborrow and Ned Evett.Obviously, with these peeps, there is no other way to put it than Awesomeness, the Dinner. As usual, the menu and most of the heavy kitchen labor are by Dan. MACCHIATO BEEF TENDERLOIN STEAKS Beef tenderloin fillets from Jenah’s family’s farm-raised cattle in Buhl, Idaho, cleaned, cut, then wet-rubbed (Jessica aside: hubba) with molasses, finely ground coffee, brown sugar, cumin, fresh garlic, paprika, Pico Pica hot sauce (Dan’s new favorite), and dried chili flakes. Seared on cast iron shallow skillet (and so smokey we turned on all the fans, and Dan had to step outside). CHAMELEON CARROTS PASTA Multicolored carrots, peeled (with a few peels tied together and used for fresh garnish to highlight different hues pre-cooking), fresh onions, and small eggplants from Create Common Good farm share, sauteed in butter, soy sauce, and olive oil with half of sauteed mixture blended to smooth out sauce (and sauciness). The chameleon concept was twofold: 1) The multicolored carrots changed color while cooking, and 2) …

FOOD: Create Common Good Brunch

Published by

Earlier this year, I got a half farm share from Create Common Good, a completely mind-blowing, forward-thinking, and soul-stirring organization in Boise that employs and trains refugees in creative, sustainable ways that center on food. I savvily purchased during a limited-time employee-wedding 10% off sale, so my total cost for 10 weeks of fresh-picked local organic produce (grown with deep purpose) was $247.50 (or $24.75 a week). Cheep! Brunch by Dan, also mind-blowing and soul-stirring, and made using only ingredients from this past week’s Create Common Good basket, save the bacon and bread. POTATOES with Mustard Green Stems, Chives & Flat Leaf Parsley Cook bacon first, set aside, then cook potatoes and company in rendered bacon fat. FRESH CORN MEDLEY fresh corn (cut off cob) cherry tomatoes (cut in half) green pepper basil, regular and purple flat leaf parsley tanned onion Bring sauce pot of water to boil. Blanch corn, green pepper and cherry tomatoes, drain, mix with herbs, onion, salt, pepper, lime juice, and cinnamon. OPEN-FACED SANDWICH with Bacon, Mustard Greens, and Raspberries Deglaze cast iron …