Similar Posts
Why a Blog NOW?
I’ve long thought about writing a blog, but talked myself out of it since the amazing Bumble Ward already writes Miss Whistle’s Whistling, the blog I myself would want to write. So I’ve not started a blog before this, because I didn’t have anything in particular to post on a blog. Until July 2, 2009,…
A Klout Conundrum?
I’m a fan of Klout, which (if you haven’t heard of it) calls itself “the standard for [online] influence.” I’ve been the recipient of some Klout Perks, and – unrelated to that – have recommended Klout to a client. I display my Klout badge on my blog (over there to the right; it’s not difficult…
Curt Smith Announces Los Angeles Residency
Curt’s first Los Angeles residency since 2009! Shows are 4/14, 4/21, 4/28, 5/18, 5/25 and 6/1. All shows at the Whitefire Theatre in Sherman Oaks, seating is extremely limited. Tickets $25, general admission, available exclusively online here. Get ’em while they’re hot!
Delicious Dinner
We had the most divine meal this evening: –Quinoa salad with mint, lime and cherry tomatoes –Roasted shiitake mushrooms –Arugula with dried cranberries, crumbled goat cheese, pistachios and balsamic vinaigrette –Steamed brussel sprouts marinated with olive oil, red wine vinegar, garlic and honey –Thick slices of La Brea Bakery whole grain bread SO YUMMY!
John Baldessari’s In Still Life 2001-2010
Fantastic “interactive still life” by John Baldessari. I dare you not to get drawn into it (so to speak). There’s an iPhone app for it, too. Brilliant. John Baldessari’s In Still Life 2001-2010. Heard through @moth and @AnalogC via Twitter.
Chestnut Soup
This recipe was sent to me almost a decade ago by my Aunt. It was from the February 2001 issue of Food & Wine Magazine, and credited to Alex Urena, executive chef of Manhattan’s Blue Hill Restaurant. Servings: 2 to 4 Ingredients: 3 tablespoons canola oil One 14-ounce vacuum-packed jar of cooked and peeled chestnuts…