A cast of adorable characters populate David Zinn’s delightful illustrative street art.
In his own words: “I am an inveterate doodler and a shameless word nerd, always looking for new opportunities to use art as a problem-solving tool, whether the problem is a complicated global concern or a sad-looking crack in the sidewalk.”
If you don’t know these two Classy Ladies you can get acquainted via their YouTube shows
Once you’ve been there and liked it (and you will!) go and check out their Podcast Slumber Party with Alie and Georgia
And if that wasn’t enough to make you fall head over heels, they now have their own series on Cooking Channel!
I’ve been wanting try this recipe
Do you make playlists for trips too?
-N Y C-
1. New York, New York by Moby featuring Debbie Harry
2. I Love New York by Madonna
3. Brooklyn Bound by The Black Keys
4. Hey Eugene! by Pink Martini
5. New Amsterdam by Pink Martini
6. I Wanna Be Sedated by The Ramones
7. Sometimes by My Bloody Valentine
Grilled Pork Loin
2 2 lb Boneless Pork Loin Roasts
Spice Rub (your choice, I used this one)
2 tablespoons Olive Oil
Heat your gas grill to medium heat (about 400 degrees)
Put your pork loin out for about an hour before you cook it. Remember, you shouldn’t put cold meat on the grill. It will affect the cooking time and it might not be done in the middle.
Rub your spice rub all over the pork loin then rub with the olive oil. Add more spice rub if necessary.
Place the pork on the grill, grill covered for 4 minutes.
Turn the meat 45 degrees (to get that nice cross hatch pattern) and cook for an additional 3-4 minutes.
Turn the meat over and repeat the process above, grilling for a total of 5-8 minutes.
The meat should be about 160 degrees internal temp. when checked with a digital thermometer.
Allow the meat to rest for 10 minutes before slicing and serving.
Summer calls for bright colors and comfortable fabrics! A scarf for when the a/c gets out of control. A big tote bag for other summer necessities like sunscreen, camera, maybe even a picnic lunch!
So easy and quick to make you’ll be lounging on a chaise reading a trashy magazine, eating your bonbons in no time.
Banana Bonbons
6oz Semi Sweet Chocolate Chips (that’s half a bag)
2 tablespoons creamy Peanut Butter
2 ripe Bananas
Chopped nuts or Candy Sprinkles for garnish
Peel and cut the bananas into 6 roughly equal pieces.
Place half the chocolate chips and the peanut butter into a microwave proof bowl and microwave 30 seconds at a time until melted. Stir in the other half of the chocolate chips. Stir until melted.
Place a piece of parchment paper on a baking sheet for the coated bananas to lay on.
Dunk the banana pieces into the chocolate covering them entirely. Fish them out with a toothpick and place them on the baking sheet.
Sprinkle the chocolate covered bananas with chopped nuts or candy sprinkles. Place them into the freezer for at least an hour.
Officially, finally grilling season! Also known as, “No way, it’s too hot! I’m not going near my stove!” That being said, you don’t want to linger over the hot grill too long either. Lamb chops to the rescue!
Grilled Lamb Chops
1-2 racks Lamb Chops (frenched and cut into chops)
For the marinade:
1/2 cup Fresh Lemon Juice
1 tablespoon Lemon Zest
2 tablespoons Chopped Rosemary
1/2 cup Garlic Olive Oil
Place all ingredients into a mason jar and shake well.
Place the lamb chops into a zip top bag and pour over the marinade. Allow to set out a room temperature for about 45 minutes.
(you never want to put cold meat on a hot grill. You’ll wind up with charred out side and raw inside.)
Heat your gas grill to full whack (high) about 500-600 degrees.
Place your chops on the grill. They will only take about 2 minutes per side. Allow the meat to rest for about 10 minutes before you serve.
Tada! Done!
It’s Sunday, lets hang out in our PJ’s and surf the internet!
Also:
Check out redhongyi on Instagram.
Revist your teenage bedroom.
Meet the real Alice from Alice in Wonderland.
“It depends on what you’re using them for…” She has the BEST conversations!
Fresh and crunchy with a creamy vinaigrette. A perfect side for grilled meats.
Pea, Edamame & Asparagus Salad
For the salad:
2 cups Frozen Peas (thawed)
2 cups Frozen Shelled Edamame (thawed)
2 cups Fresh Asparagus
Chop the asparagus into about 1 inch pieces. Discard the very ends as they can be tough and woody.
In a steamer basket set over boiling water add the Edamame and Asparagus. Steam for about 10 minutes tossing once or twice during the cooking.
Rinse under cold water to stop the cooking and set the bright green color.
Place the cooled veggies into a large bowl with the peas.
For the dressing:
Creamy Vinaigrette:
1/2 cup Lemon Juice
3/4 cup Olive Oil
2 tablespoons Fresh Herbs (chives, mint, rosemary, thyme, parsley etc.)
Salt & Pepper
1/2 cup Light Mayonnaise or Plain Yogurt
Mix all ingredients very well and toss with the cooled vegetable salad.
Dear Girls Above Me: Inspired by a True Story by Charlie McDowell
Charlie can hear everything his party girl upstairs neighbors say. At first it’s annoying, but then he learns that maybe he has an accidental window into the inner workings of the female mind. Or, maybe not…
A story based on his wildly popular Twitter feed in which he dutifully reports what he hears and what he’d like to say back, if they only knew he existed.
Murder in the Marais (Aimee Leduc Investigations #1) by Cara Black
“‘Madame, Madame? She switched on the light. The woman’s ashen face stared vacantly at the cobwebbed ceiling. Aimee walked towards the bed, then froze. Someone had carved a swastika into the woman’s forehead. She gasped, gripping the bed frame and her legs buckled.'”
Have you read anything good lately?
Join me on Goodreads!
Kathleen Rear 