January 31, 2011
Posted by davisbaby under musings
, news 1 Comment
Steven Delopoulos and I at The Cooker during an interview
I’ll never forget the first time I heard them play. It was GMA week – I forget the year – ’98? on stage at the Ryman auditorium. My jaw dropped to the ground and an über-fan was born. I listened to them, I watched them, I wrote about them and hung out with them on a few occasions. I was even asked for an endorsement for their album (see it here).
Led singer/songwriter Steven Delopoulos, Burlap to Cashmere began as college project with his talented cousin John Philippides. The sound, lyrics and energy was just what the Christian music industry needed, and thankfully they landed at Squint Entertainment (home to Sixpence None the Richer).
Life happened and the group disbanded. But thankfully they’ve come full circle as the news began to spread this week of a reunion. I know I’m not the only one feeling happy and nostalgic.
Click here for the video.
January 13, 2011
Madilyn helped me make this pie tonight. Super easy and it looks delicious. I found the recipe attached to an online coupon (Save 55¢ when you buy any 2 one-dozen cartons of eggs ).
Easy Chocolate Custard Pie
Prep Time: 5 minutes | Cook Time: 45 to 50 minutes | Makes: 8 servings
What You Need
1 cup chocolate syrup
3/4 cup milk
1/4 cup sugar
1 tsp. vanilla
1 prepared crumb crust (9-inch)
1. HEAT oven to 350°F. COMBINE syrup, milk and sugar in small saucepan. COOK over low heat, stirring constantly, until bubbles form at edges. SET ASIDE.
2. BEAT eggs and vanilla in medium bowl until blended. Stirring constantly, slowly ADD heated milk mixture until well blended. POUR into crumb crust.
3. BAKE in center of 350°F oven until knife inserted near center of pie comes out clean, 40 to 45 minutes. COOL on wire rack. SERVE warm or refrigerate until cold.
Make pie in a graham cracker or chocolate crumb crust. Garnish with whipped cream and fresh mint.
Baked custard should be removed from the oven before the center is completely set. The center will jiggle slightly when dish is gently shaken. Custard will continue to “cook” after it’s removed and center will firm up quickly.
January 5, 2011
I love these illustrated jars from the new book by Christine Schmidt of Yellow Owl Workshop called Print Workshop ($20). It’s full of cool hand-printing techniques and templates. (via Oh Joy!)
Design*Sponge posted this amazing do-it-yourself Moravian Star PDF that you can download, print and assemble for free.
I was thrilled when a former co-worker (art director for Radiant magazine), Anna Melcon (now Bond), created Rifle Paper Co., her line of stationery and printed products online for sale. And I was delighted when she opened a brick & mortar store in Winter Park, FL. It’s beautiful, just like everything Anna puts her hand to. You can also find her work in Anthropologie and other retailers.
(left) January’s for organizing, so why not do it in style? I love the prevalence of crowns in design today, and this was a great find by the Bleugrass Boys, a blog by another former co-worker and his friend in Nashville, TN. And if you’re into online gentleman’s journals, grain&gram are doing a fabulous job as well. (top right) Taco Soup is a staple during the cooler months at our house. If you’ve never made it, you’re missing out. (bottom right) Baking Bites posted a review of this gorgeous Nordicware Heritage Bundt Pan ($34) from Williams-Sonoma. It almost makes me want to try out this Tiramisu Bundt Cake recipe.
What are you loving this month?