Saturday, April 28, 2012

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MBT Women's Kesho MJ Mary Jane,Black,37 EU (6-6.5 M US Women's)

MBT Women's Kesho MJ Mary Jane,Black,37 EU (6-6.5 M US Women's)
MBT Women's Kesho MJ Mary Jane,Black,37 EU (6-6.5 M US Women's)

Product By : MBT

MBT Women's Kesho MJ Mary Jane,Black,37 EU (6-6.5 M US Women's).
Product Description
Combine your style and workout with the MBT Kesho MJ. This women's mary jane shoe features a soft leather upper with a hook-and-loop closure strap for easy on/off. An exceptionally soft, moisture-conducting microfiber sock lining and split leather insole provide breathable wear. A TPU and glass fiber shank adds firmness to sole construction and also ensures a natural rolling movement of the foot for even weight distribution. This MBT casual shoe also has a secure rubber outsole that offers lightweight support and durability. Improve posture and comfort with every step, or even when you're just standing around in the MBT Kesho MJ.

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Wednesday, April 25, 2012

wow

Matt and I headed to Chicago last Thursday night to see Jason dj at Sonotheque (and luckily we had two days off of work because of the cold weather). The show was fun, and it was great to see Jason and our friend Jamie.

The highlight of the trip was probably our lunch on Friday. We ate at Cemitas Puebla, a Mexican restaurant that specializes in tasty sandwiches called cemitas. Everything was absolutely delicious.

Matt's cemita carne enchilada was a spicy butterflied porkchop marinated in guajillo chilies on a sesame bun, layered with Oaxacan cheese, avacado, and adobo chipotles made in-house daily.

I ordered two chicken tacos on corn tortillas with chopped cilantro and onions, your typical taqueria fare. The chicken was excellent, not laden with grease like some spiced chicken. Jamie actually called it "fluffy".

Even better were the chalupas that Matt and I split. There were 5 corn tortillas, each covered in one of their yummy fresh salsas: a smoky, spicy red tomato-based sauce and a milder, tangy green tomatillo and cilantro sauce. Then the tortillas were topped with more of that "fluffy" chicken, more Oaxacan cheese, and some cilantro.

All of these authentic Poblano dishes were very reasonably priced, and were worth every penny. If you live in Chicago or happen to be nearby, I highly recommend you try this place.

Friday, April 20, 2012

l.a. foods

Fun trip, good food. Matt's brother took us to a salad place called Tender Greens in Culver City. We sat outside on the porch. It was such a lovely day.

Chicken Cobb Salad with Blue Cheese, Egg, Bacon, Avacado, Tomato, and Creamy Dressing

Chipotle Barbecue Chicken Salad with Avacado, Green Onion, Queso Fresco, Tortilla Strips, and
Cilantro Lime Dressing


We had brunch on Saturday at the Omelette Parlor in Santa Monica. So many things looked good, it was hard to decide. The omelettes were gigantic and delicious. The garlicky fried potatoes and wheat English muffin helped to make sure we were stuffed.

Omelette with Bacon, Avacado, Jack Cheese, and Sprouts

Omelette with Salsa, Cilantro, and Cheddar

Matt and I on the Santa Monica Pier

It was a great trip. Windy, but beautiful.


Saturday, April 14, 2012

arts

A couple weeks ago, Matt and I had some artwork in a 50 x 50 show to support The Project Lodge in Madison. It's a show where anyone could put in work for less than $50, and 50% of the profit would go to the organization, 50% to the artist. We didn't sell anything, but we were mentioned on the Lodge's blog, here.

mine, untitled, far right

mine, untitled, far top left
Matt's, untitled, bottom 2nd from left

These are some pretty old pieces of mine. I have projects that I want to work on, but haven't made the time yet. Later, I'll post something more representative of what I want to do in the future.

We had a good time helping to set up for the show and it was nice that some of our friends stopped by the night of the show. By the way, these photos were snagged from The Project Lodge site. Thanks, guys.

Wednesday, April 11, 2012

monroe street

In the past couple of months, we've tried a couple of great restaurants on Monroe Street in Madison: Brasserie V and Pizza Brutta.

The meal at Brasserie V was for the anniversary of six years together. The restaurant is Belgian-style, with an extensive beer list and a warm, casual atmosphere. The menu offers more pricey seasonal entrees and more affordable sandwiches and salads.

Belgian salad: frisee and grilled endive, egg, bacon, almonds, and apple cider vinaigrette

my entree: maple & beer brased pork belly on polenta with crispy fried fennel

Matt's entree: steak frites in cabernet pan sauce with sauteed greens & fries

The pork belly was unique and incredibly rich. The sweet maple sauce nicely complemented the creamy polenta and tender, fatty pork. Matt's steak was tender and juicy and we enjoyed the peppery fries with two kinds of aioli.


At Pizza Brutta, you order your pizza at the front counter, take your seat, and receive the traditional wood-fired pizza Napoletana in less than 5 minutes. The crust is softer than other pizzas we've had of the same style, but that doesn't detract from its appeal. Pizza Brutta is dedicated to including local and organic ingredients on the menu and there are many other flavor combinations on the menu that I am eager to try.

the diavola: basil, pepper flakes, spiced salami, pepperocini

Saturday, April 7, 2012

a brush with greatness


One day recently Matt brought home Tom Colicchio's cookbook from his sandwich joint, 'wichcraft. Seeing as we are both sandwich fans and Top Chef fans, it was a match made in heaven. And I feel like some of his incredible food knowledge may rub off on me if I make some of his recipes!

This past week I made two of the sandwiches and both were knock-outs. On the first, a roasted turkey sandwich, I cut corners a bit by using sliced deli turkey instead of roasting my own turkey breast. Can you believe that the grocery store was all out of whole turkey breasts? Next time (and there will be a next time) I will try to roast my own meat. Anyway, it was still delicious, so if you wanted a quicker meal, I would wholeheartedly recommend using some good-quality deli turkey.

The onion marmalade is delicious, similar to a caramelized onion jam I made to go with Thanksgiving leftovers, but with that great balsamic flavor. A few days after I made the onions, I found another use for the marmalade, Brunch Burgers from the Sticky, Gooey, Creamy, Chewy blog. Definitely on my "to make" list.


Roasted Turkey with Avocado, Bacon, Balsamic Onion Marmalade, and Mayonnaise

from 'wichcraft by Tom Colicchio

6 sage leaves
1 (3- to 4- pound) boneless turkey breast
2 tbsp unsalted butter, softened
Kosher salt and freshly ground black pepper
12 slices bacon
4 ciabatta rolls (I used slices of a country French sourdough loaf)
1/2 cup Balsamic Onion Marmalade (below)
1 ripe avocado, pitted, peeled, and sliced
4 tbsp mayonnaise

Preheat the oven to 350 degrees.

Slide the sage leaves under the skin of the turkey breast and place the turkey on a sheet pan. Rub the skin with butter and season generously with salt and pepper. Roast the turkey with 1 to 1 1/2 hours, until it reaches an internal temperature of 165 degrees. Baste the meat with its juices throughout. (Keep in mind that the meat will continue to cook even after it's removed from the oven, so be careful not to cook it too long.) Allow the meat to rest before slicing, or cool completely.

In a heavy skillet over medium-high heat, cook the bacon until golden brown and crisp on both sides. Transfer to paper towels to drain.

Slice the ciabatta rolls in half. Place the turkey slices on the bottom halves and top with the marmalade. Place the bottom and top halves of the rolls in the 350 degree oven and remove once the marmalade is heated through and the bread is toasted. Top the marmalade with the bacon, followed by the avocado. Evenly spread the mayonnaise on the top halves of the rolls. Close the sandwiches, cut into halves, and serve.

Balsamic Onion Marmalade

1 tbsp vegetable oil
4 medium onions, thinly sliced (about 8 cups)
Kosher salt and freshly ground black pepper
1/3 cup sugar
2/3 cup balsamic vinegar

Heat the oil in a large skillet over medium heat until it slides easily across the pan. Add the onions, salt, and pepper and cook, stirring occasionally, for about 20 minutes, until the onions are soft.

Add the sugar and reduce the heat to medium-low. Cook, stirring frequently, for about 10 minutes, until the onions appear dry.

Add the vinegar and reduce the heat to low. Continue cooking, stirring occasionally, for about 1 hour, until the onions are soft and dry.

Serve warm or at room temperature. Store the marmalade in the refrigerator. It will keep for several weeks.

Wednesday, April 4, 2012

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Piazza Lucca Satchel (Black)

Product By : Piazza
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Piazza Lucca Satchel (Black).
Product Description
Your go-to satchel. Tradition is honored and elegance kept.

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