For my birthday I had 2 sets of people over, first group was my Dad’s side, then my Moms. And then a few more friends at night. Unfortunately, I only have photos of first half thanks to my sister and her new camera but they’re still pretty great and looking back on these photos make me feel lucky to have such a great family.
I prepped some appetizers aka Sharyn’s great Proscuitto and baslamic carrot wraps. We also had rack of lamb, watermelon and feta salad, Michael’s awesome no mayo potato salad, and an asian inspired cole slaw, TWICE.
For those of you who don’t know, I have freakishly small feet. My 4 1/2 year old niece has almost caught up with my shoe size.
Sarah vs. Danie
Sarah and Uncle Adam =D This is the cutest and it kills me seeing my little brother all grown up and an UNCLE.
I opened some presents and my dad’s card made me cry cause i’m a big ball of emotion. Also, the card played our song so I was caught off gaurd!
My sister and I are looking more and more like our mothers every day. Finally a cute photo of us❤
Sarah played with some of Nick’s drums. My family is huge in getting the youngins (or as my Dad would say the poosies) to play music. SIDENOTE: this term is not as dirty as it sounds and I think it was coined by my grandpa. She already looks like her mom, but I seriously wish I could freeze her at the age she is right now.
We had a really great time celebrating my birthday.
Random Thought: I see now that the shirt i’m wearing is ridiculously bright and maybe a little too much, but it was my birthday and I was in a mood for bright colors.
Today, I started listening to music again.
It’s awakened so much happiness in me. Here’s my play list for my birthday. Friends and family are coming over and i’m making my playlist for the big day. This is a rough draft. Feel free to share your favorite tunes with me =D
- 4o Day Dream- Edward Sharpe and the Magnetic Zeros
- Little Lion Man- Mumford & Sons
- Vaporize- Broken Bells
- Janglin- Edward Sharpe and the Magnetic Zeros
- Say Hey I Love You- Michael Franti & Spearhead
- Mykonos- Fleet Foxes
- My Girl- Otis Redding
- Ghosts- Laura Marling
- Sailing to Nowhere- Broken Bells
- Holland, 1945- Neutral Milk Hotel
- You Send Me- Sam Cooke
- Slight Figure of Speech- Avett Brothers
- It’s a Shame- Raphael Saadiq
- New Romantic- Laura Marling
- Nantes- Beirut
- Sun Hands- Local Natives
- Growing a Garden- Castledoor
- Sleepyhead- Passion Pit
- Wild Mountain Nation- Blitzen Trapper
- Gone, Gone, Gone- Robert Plant & Allison Krauss
- Dust Bowl Dance- Mumford & Sons
- Under Pressure- Queen & David Bowie
- Fancy- Reba McEntire
- Our Generation- John Legend & The Roots
- The Longest Time- Billy Joel
Hello Friends and Family,
Many of you have asked me what I want for my birthday, so I wrote this list on my blog to give a few ideas.
- money to go toward my fund for new tires
- gift certificate for running shoes
- clothing steamer
- french bread mold for gluten free baguettes
- blender (lisa is letting me babysit hers )
- ticket to greece, jk
anyway this is just a rough list, i’m sure i’ll enjoy anything you’d pick out for me. xox
This weekend I shadowed an amazing Chef at a restaurant in Malibu. She taught me a few tips and we made grilled portobello mushroom caps stuffed with spicy hummus and feta cheese.
There were a few things I had to learn.
First, we took the portobello mushroom cap and cleaned it, then we added some olive oil, soy sauce, worcestershire sauce, sliced shallots, chopped garlic, salt and pepper and marinated it gills side down.
Meanwhile, we made the hummus. They took cooked chick peas and added it to a food processor with olive oil and garlic. For home purposes you can use store made hummus and add some spices. We added Cayenne, Paprika, Sea Salt, and Garlic. This is also a good time to prep your oven to 350.
After we grilled the mushroom gills side down for 10 min on medium high heat, we flipped it right side up to grill for 5 minutes. Don’t worry, if it doesn’t look fully cooked, we’re going to put it in the oven. Spoon the hummus inside of the gills of the portobello and put in the oven for 15 minutes. Then after 15 minutes add the feta to the top of the hummus mixture and continue to cook for 5 more minutes.
You can find the full recipe below.
Things I learned during this shadow.
- A chef’s life is fast paced. Be on your toes while you’re in the kitchen.
- Restaurant jobs are best for those who can stay calm and collected during chaos of rush hour lunches and busy dinners.
- Sharpen your knives-“Use sharp knives so you don’t butcher beautiful vegetables”- Chef Isabella. Personally, I love my ceramic pink Kyocera.
- Always be aware of your surroundings; in a professional kitchen people are always moving behind and in front of you so it’s important to have good communication so you don’t run into anyone and so you don’t get yelled at.
- It can be really rewarding working in a restaurant especially because you get to taste your creations.
Recipe for Portobello Mushrooms with Spicy Hummus and Feta
4 Portobello Mushroom Caps
4 Tbs Olive Oil
2 Garlic Cloves- Chopped
1 Tbs Paprika
Salt and Pepper to Taste
1 Tsp Cayenne Pepper
1 Shallot- thinly sliced
4 oz Feta Cheese- Crumbled to taste
Small Container of Hummus
- First, clean and prepare Portobellos. Cut off stems and remove dirt. Preheat oven to 350.
- Chop the Garlic and Shallots and grill in a grill pan with 1 tbsp of olive oil.
- Next remove some of the grilled garlic for the hummus. Add the Mushroom Caps gills down and grill for 10 min. Meanwhile, prepare hummus by adding paprika, cayenne, garlic, salt and pepper to taste.
- Flip Mushroom over and grill for 5 minutes.
- Next remove mushroom and stuff with hummus and put on the baking sheet lined with parchment paper.
- Cook for 15 minutes and after add feta for last 5 minutes.
- Voila! enjoy.
This week is Slow-down week for adbusters. The same people who bring you buy nothing day on the day after thanksgiving. In the honor of lowering consumption I thought i’d post this video. I’ve been a long time reader/supporter of adbusters.org and I think we should be more educated on our consumption habits. Thestoryofstuff is not connected to adbusters.org I just find it appropriate to the theme of the week.
check out this video from thestoryofstuff.com
Backhouse Mike is an amazing writer/producer I’ve had the pleasure interning for during the past 6 months. He is one half of an awesome production team who has produced and co-written Drake Bell, as well as worked on Brian Wilson‘s latest album Smile.
He is always busy and I’m super lucky to have caught him at a time he could offer me some tips.
I asked what advice he would give to those aspiring to make it in the music business as a Writer/Composer/Producer. Always the comic the first thing out of his mouth was “DON’T”.
Anyway. here are some of his tips…
- Be prepared to work a crazy long time with no pay (10-15 years).
- Write Everyday! Even if the music sucks write everyday, find people to write with (especially if you like the music they write).
- Go out and see music, try to fit your influences to what you want to sound like and try to write like them.
- Join BMI/ASCAP and go to networking events. Be aggressive and network with people.
- Don’t worry about being a rock star, life on the road sucks and everyone burns out eventually.
- Learn Pro-tools and know how to use the technology in your field.
Today, Backhouse Mike is working on one of his Nickelodeon tv shows. First, Backhouse Mike is given the footage and the cue sheets for the episode and then he plays through the movie and gets to work. He starts to write and record and then he will go back through the songs and adjust levels and produce the actual track. When he is finished he sends it back to the Producer of the show to make sure they like it.
It’s been great working at this studio and learning the ins and outs of the music business. If you have any questions please don’t be afraid to ask =D
I’ve recently found more time of my hands and being the multi-faceted (and humble) young woman I am, I’ve opted to write a blog about shadowing different professionals, instead of the usual narcissistic blogs of people who think they have something special to say.
That’s not to say I don’t enjoy many blogs about funny stories, recipes and photos.
I’ve always been one to explore the unknown and although I don’t expect to become an expert during these shadow sessions I have an unquenchable thirst to know as much as a can to avoid growing boring and old.
WHAT TO EXPECT:
Insightful tips from various professionals: Chefs, Music Producers, Film Directors, Stem Cell Scientists (cough* hopefully Sharyn cough*), Entrepreneurs, Rock Stars etc.
Occasionally you will find personal photos, recipes or other fun things if I deem them worthy.
Here’s to the unknown!