New Feist Album!
September 29, 2011
I don’t know about you, but music always takes me back to a specific time and place. When I first heard the hauntingly beautiful songs of Feist, it was love at first listen; her song One Evening still gives makes me smile wistfully.
Anyway, the great news is she has a new album out, Metals, and not only can you listen to it for free online at www.listentofeist.com, but she has done a little sketch that you can download and keep, to remind you of her musical genius. We heart bigtime!
The new album cover.
September 23, 2011
Everywhere you go in Sydney at the moment, it seems there is a Taqueria opening up. And it’s about time. We love these tasty morsels and they are so easy to make yourself. Our favourite food blog of the moment Smitten Kitchen, has a great recipe for charred corn tacos and many, other food delights.
See below, or read the recipe online here:
Charred Corn Tacos with Zucchini-Radish Slaw
Corn filling adapted from David Schuttenberg
The space between “seasoned vegetable side dish” and “taco dinner” can be filled with whatever delights you. It could be storebought or tomatotillo salsa, hot sauce, cilantro, sour cream or Mexican crema, diced tomatoes, salsa fresca, diced pickled red onions, pickled jalapenos, shredded cabbage or a green onion slaw, avocado wedges, grated cheddar or jack or a crumbly, salty cheese and maybe a bib, especially if you have designs on using these all together. Keeping your favorites on hand means that all you need to cook in a pinch is the filling.
To bulk these up further, you might stir in some cooked and drained black beans. But we found them pretty shockingly filling without the beans.
1/2 pound red radishes (from about 2/3 of a bundle with stems and leaves), trimmed
1 small (4 to 5 ounces) zucchini, long and narrow if you can find it
4 ears corn, husks removed
2 tablespoons unsalted butter
1 tablespoon olive oil, plus additional if blistering tacos in skillet
1 medium white onion, finely chopped
2 cloves garlic, minced
3 tablespoons chopped epazote (if you can find it), cilantro or pasley (for the cilantro-averse) leaves (optional)
1/2 cup (2 1/2 ounces or 70 grams) crumbled cotija cheese (or another salty, crumbly cheese such as ricotta salata or feta)
1/4 teaspoon chili powder
10 to 12 small (6-inch) soft corn tortillas
Cut radishes and zucchini into tiny matchsticks with a mandoline. If you don’t have a mandoline, you can use a peeler to peel thick ribbons down the long side of the zucchini. Stack the ribbons and cut them crosswise into thin matchsticks. Cut the radishes into a similar shape by hand. Toss radishes and zucchini together. Squeeze the juice of half a lime over the radish and season with salt to taste. Add more lime juice if desired. Set aside.
Remove toddlers from the kitchen. Over a hot grill or an open gas-stove flame char two of the ears of corn until well-blackened but not completely burnt. If you’re using the burner method, you’ll probably, quickly, notice that corn likes to pop and snap, occasionally spraying you with splats of corn. It’s a little scary, which is I why I suggest you remove anyone small and easily harmed before you begin. However, I found the charred corn flavor to be completely worth the scare and hope you do too.
Remove cobs from heat, and when cool enough to handle, shave off kernels using a large knife and reserve. Remove kernels from remaining two ears of corn.
Heat a large sauté pan over medium heat. Melt the butter and oil together and once hot, add the onion. Cook the onion for about 5 minutes, until softened. Add the garlic and cook another minute. Add the raw corn kernels and sauté until corn is just cooked through, about three to five minutes. Turn heat to high, add the charred kernels of corn to the mixture, and toss to combine until heated through. Squeeze the juice of one lime over the corn mixture, and use the juice to scrape up any stuck bits. Season the corn mixture with salt and chili powder. Stir in chopped herbs, if using.
You can heat your tortillas one of two ways. You can wrap the whole stack in foil and place it in a warm (250 degrees) oven for 15 minutes while you prepare the other ingredients. However, I prefer to get a nice blister on them before filling them. Coat the bottom of a cast-iron skillet with olive oil and wipe it out so on the thinnest slick remains. Heat the skillet on high. Once hot, cook a tortilla for about 30 seconds to 1 minute on each side, until lightly blistered. Repeat with remaining tortillas but if your skillet is well-seasoned, no need to repeat the oiling process.
Fill each taco with a few small spoonfuls of the corn mixture. Top with a spoonful of crumbled cheese and a bit of the radish-zucchini slaw. Serve with an extra lime wedge on the side (you’ll have half a lime left to slice up), and whatever fixings you like (sour cream, avocado wedges, etc. See above).
We heart Minna Gillian’s Art
September 23, 2011
Etsy Weekly Favourite
September 14, 2011
We have long been a fan of Cindy Steiler Etsy store, marysgrandaughter. “Head in the clouds” is one of Cindy’s many gorgeous embroidered creations, which are all embroidered on beautiful homespun linen, that is between 100-120 years old. The porcelain doll arm is from Germany and was dug from the earth on the grounds of an old doll factory that operated between 1890-1920.
Farewell Winter, Hello Spring!
September 12, 2011
Finally it feels like winter is over!
And as an ode to winter, we thought we’d share a few awesome pics from Andrea’s (our online store manager!) recent trip to Queenstown, New Zealand. It looks so beautiful, we almost want it to be cold again… almost!
somebody I used to know
September 9, 2011
Etsy Weekly Favourite
September 1, 2011
This week’s Etsy favourite comes all the way from Lithuania! Elze will sculpt a super-cute pair of customised couple dolls, from photos of you and your significant other! Adorable. For this and so much more click here