23rd Feb 2014
we’re only a few months in to 2014, but here’s how we’ve been spending it so far..
1// scoring vintage finds - like this 1930s era jacket
2// cooking up vegan tofu peanut bowls
3// taking ferry trips
4// snuggling this lil’ guy
5// waking up with the sun
6// enjoying the most important meal of the day
-Mike

we’re only a few months in to 2014, but here’s how we’ve been spending it so far..

1// scoring vintage finds - like this 1930s era jacket

2// cooking up vegan tofu peanut bowls

3// taking ferry trips

4// snuggling this lil’ guy

5// waking up with the sun

6// enjoying the most important meal of the day

-Mike

22nd Feb 2014
The days have been long, cold, and tiring as of late. The kind of days where all you want is jeans and take out. Days where road salt ruins all your shoes and you just want to nap forever. But today the sun came out and the weather was warm. As the snow melted away so did my winter grumpiness. I popped on my brightest red skirt and my loudest lipstick and headed out for coffee and a trip to the farmer’s market. The brightness of a spring day is pretty powerful stuff.
-Katie

The days have been long, cold, and tiring as of late. The kind of days where all you want is jeans and take out. Days where road salt ruins all your shoes and you just want to nap forever. But today the sun came out and the weather was warm. As the snow melted away so did my winter grumpiness. I popped on my brightest red skirt and my loudest lipstick and headed out for coffee and a trip to the farmer’s market. The brightness of a spring day is pretty powerful stuff.

-Katie

27th Jan 2014
As our friends, family, and long-term followers know, we are all about breakfast. One recent morning we found ourselves craving something a little different when Katie remembered the “dutch pancakes” I once made. She remembered them by their other name, the “dutch baby,” but the idea is the same: delicious oven pancakes. The key here is the non-stick oven-safe pan. I used this recipe for the pancake itself but we weren’t feeling the pear topping. Instead, I improvised by frying two bananas in butter and a little brown sugar. After they softened I added a half cup of blueberries and simmered until the pancake was ready. The result was a very nice blueberry-banana jam topping. We highly recommend these moist ovencakes, whatever topping you choose!
-Mike

As our friends, family, and long-term followers know, we are all about breakfast. One recent morning we found ourselves craving something a little different when Katie remembered the “dutch pancakes” I once made. She remembered them by their other name, the “dutch baby,” but the idea is the same: delicious oven pancakes. The key here is the non-stick oven-safe pan. I used this recipe for the pancake itself but we weren’t feeling the pear topping. Instead, I improvised by frying two bananas in butter and a little brown sugar. After they softened I added a half cup of blueberries and simmered until the pancake was ready. The result was a very nice blueberry-banana jam topping. We highly recommend these moist ovencakes, whatever topping you choose!

-Mike

19th Jan 2014
Happy 2014, everyone! Long time no blog. Hope you all had an amazing holiday season and are recharged and ready to show 2014 who’s boss. This year I resolved to cook more and try to be a little more productive in my down time (Netflix, you’re killing me on this one!). To help with my new adventures in the kitchen I bought Isa Moskowitz’s new cookbook, Isa Does It. I’m not a vegan, but I do enjoy trying different foods and recipes I normally wouldn’t go for. This mushroom and seitan stew is one example of the new recipes I’ve been whipping up recently (you can get a very similar recipe here). The only modifications I made was reducing the amount of dried mushrooms, adding in an extra veggie sausage, throwing in some fresh green beans, and putting in a few extra splashes of veggie broth. On a blah January day like today, a big bowl of this stuff is heaven. Just make sure you eat it with a big hunk of bread for sopping up the extra juices!
-Katie

Happy 2014, everyone! Long time no blog. Hope you all had an amazing holiday season and are recharged and ready to show 2014 who’s boss. This year I resolved to cook more and try to be a little more productive in my down time (Netflix, you’re killing me on this one!). To help with my new adventures in the kitchen I bought Isa Moskowitz’s new cookbook, Isa Does It. I’m not a vegan, but I do enjoy trying different foods and recipes I normally wouldn’t go for. This mushroom and seitan stew is one example of the new recipes I’ve been whipping up recently (you can get a very similar recipe here). The only modifications I made was reducing the amount of dried mushrooms, adding in an extra veggie sausage, throwing in some fresh green beans, and putting in a few extra splashes of veggie broth. On a blah January day like today, a big bowl of this stuff is heaven. Just make sure you eat it with a big hunk of bread for sopping up the extra juices!

-Katie

16th Dec 2013
A few weeks ago Katie and I took on a practical design project to teach ourselves the ins and outs of digital layout: Christmas cards! Due to some printing trouble we ended up buying mailable cards from a local artist, but our digital version goes out to all of you. We hope everyone reading this has a happy, relaxing, and snowy-but-cozy holiday season.
-Katie, Mike, & Derwood

A few weeks ago Katie and I took on a practical design project to teach ourselves the ins and outs of digital layout: Christmas cards! Due to some printing trouble we ended up buying mailable cards from a local artist, but our digital version goes out to all of you. We hope everyone reading this has a happy, relaxing, and snowy-but-cozy holiday season.

-Katie, Mike, & Derwood

8th Dec 2013
Christmas means warm lights on cold nights.
Mike & Katie

Christmas means warm lights on cold nights.

Mike & Katie

28th Nov 2013
Have some cranberries and rosemary still lying around after making last week’s festive ginger tea? Try this quick recipe. Combine brussels sprouts (cut and washed, stems removed if you’d prefer) and cranberries in a bowl. Toss to coat in rosemary brown butter sauce (like the one made here) and place in a shallow baking dish. Heat at 350 degrees for about an hour, turning halfway through cooking time. That’s it! Another super easy red & green recipe perfect for the holiday season.
-Katie

Have some cranberries and rosemary still lying around after making last week’s festive ginger tea? Try this quick recipe. Combine brussels sprouts (cut and washed, stems removed if you’d prefer) and cranberries in a bowl. Toss to coat in rosemary brown butter sauce (like the one made here) and place in a shallow baking dish. Heat at 350 degrees for about an hour, turning halfway through cooking time. That’s it! Another super easy red & green recipe perfect for the holiday season.

-Katie

27th Nov 2013
A few years ago the Turner’s Tavern building in downtown St. John’s was turned into a number of high-end apartments and a jewellery store. Maybe the greatest loss from the project was the historic mural which covered the building’s west side.
The original Golden Pheasant mural faded into obscurity half a century ago but it was recently painstakingly and expensively restored by two local artists. This kind of history is so easy to preserve - a low-upkeep iconic image and way-finding device for the downtown - that needlessly destroying it is especially sad.
This post is a partial digital reproduction of the most recent mural that I put together from photos. I love the style, and the whole situation is one I’d like to look at in some sort of future project.
- Mike

A few years ago the Turner’s Tavern building in downtown St. John’s was turned into a number of high-end apartments and a jewellery store. Maybe the greatest loss from the project was the historic mural which covered the building’s west side.

The original Golden Pheasant mural faded into obscurity half a century ago but it was recently painstakingly and expensively restored by two local artists. This kind of history is so easy to preserve - a low-upkeep iconic image and way-finding device for the downtown - that needlessly destroying it is especially sad.

This post is a partial digital reproduction of the most recent mural that I put together from photos. I love the style, and the whole situation is one I’d like to look at in some sort of future project.

- Mike

23rd Nov 2013
I’m one of those people who are prone to cabin fever. If I don’t get outside for at least a few minutes a day, I go stir crazy. It’s amazing how just a little time outdoors can clear your head and make you feel human again. Today’s outside time was brief, just long enough to hear the crunch of leaves under my boots, but it did the trick.

I’m one of those people who are prone to cabin fever. If I don’t get outside for at least a few minutes a day, I go stir crazy. It’s amazing how just a little time outdoors can clear your head and make you feel human again. Today’s outside time was brief, just long enough to hear the crunch of leaves under my boots, but it did the trick.

20th Nov 2013
Here’s a non-alcoholic holiday-themed drink recipe that is perfect for warming you up on those cold, winter days. Based on this recipe, all you have to do is bring two cups of water to boil, add a bag of ginger tea, and pour in a little bit of honey. Let the tea steep for a while, remove the tea bag, and then transfer to your mug of choice (if using a mason jar remember to add a sleeve - the glass will get very hot). Add in a skewer of fresh cranberries and a sugared sprig of rosemary and you’re done! To sugar the sprig of rosemary simply wet the rosemary sprig, shake off excess water, and lightly coat in sugar. Quite possibly the easiest holiday recipe you’ll make this season! 

Here’s a non-alcoholic holiday-themed drink recipe that is perfect for warming you up on those cold, winter days. Based on this recipe, all you have to do is bring two cups of water to boil, add a bag of ginger tea, and pour in a little bit of honey. Let the tea steep for a while, remove the tea bag, and then transfer to your mug of choice (if using a mason jar remember to add a sleeve - the glass will get very hot). Add in a skewer of fresh cranberries and a sugared sprig of rosemary and you’re done! To sugar the sprig of rosemary simply wet the rosemary sprig, shake off excess water, and lightly coat in sugar. Quite possibly the easiest holiday recipe you’ll make this season! 

17th Nov 2013
Mike and I have been on a reading kick the past few weeks, devouring all sorts of different reading materials. Everything from online articles and tutorials to novels and non-fiction. When our noses aren’t in books (and our eyes not on Netflix!) we try to get in a few outfit snapshots for the blog. Mike took these pictures yesterday on our way to work on a little Christmas project together (more on that soon). It was a cold, grey day, so I bundled up in an over-sized coat, slouchy hat, thick socks, and vintage scarf. My backpack is a recent addition. It’s nice and big and sturdy - perfect for carrying around all those books!

Mike and I have been on a reading kick the past few weeks, devouring all sorts of different reading materials. Everything from online articles and tutorials to novels and non-fiction. When our noses aren’t in books (and our eyes not on Netflix!) we try to get in a few outfit snapshots for the blog. Mike took these pictures yesterday on our way to work on a little Christmas project together (more on that soon). It was a cold, grey day, so I bundled up in an over-sized coat, slouchy hat, thick socks, and vintage scarf. My backpack is a recent addition. It’s nice and big and sturdy - perfect for carrying around all those books!

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3rd Nov 2013
During a recent trip to the farmers’ market, Mike and I decided to split a steamed pork bun from a Japanese vendor. I had eaten these types of buns, known as nikuman, many times before while I was living in Japan, but it was Mike’s first time. He was instantly hooked, and we resolved to try and make them at home. Instead of going the traditional route, we decided to get a little creative, using BBQ pulled pork. The result? A delicious, saucy, soft bun perfect for a chilly Fall day.
Here’s what we did:
We used this recipe for the dough and the steaming instructions. After dividing the dough into four balls we rolled each ball out, pinched the sides, put a little BBQ sauce in the middle, and added a generous amount of pulled-pork filling (see below). Then we pulled the sides together, pinched off the top, and steamed them for 15 minutes (in our trusty pasta pot). 
For the filling: 
We took about 1lb of pork tenderloin and rubbed it with: 1 tbsp brown sugar, 1/4 tsp cinnamon, 1/2 tsp cumin, 1/4 tsp cayenne pepper, 1/4 tsp garlic powder, 1/2 tbsp of sea salt, and 1 tbsp of fresh coriander. Then we placed the tenderloin in a slow cooker filled with 1 cup beef broth, 2 small garlic cloves (sliced), and 1 tbsp of dehydrated onion. After cooking on high for 6-8 hours, we removed the pork and shredded it with a fork. Then we coated the shredded pork with BBQ sauce and a bit of the leftover liquid from the slow cooker.
We ended up with four large buns. That may seem like a lot of instructions, but trust me, it’s very easy to make! Want to know the best part? No knife and fork necessary, just pick it up and enjoy!

During a recent trip to the farmers’ market, Mike and I decided to split a steamed pork bun from a Japanese vendor. I had eaten these types of buns, known as nikuman, many times before while I was living in Japan, but it was Mike’s first time. He was instantly hooked, and we resolved to try and make them at home. Instead of going the traditional route, we decided to get a little creative, using BBQ pulled pork. The result? A delicious, saucy, soft bun perfect for a chilly Fall day.

Here’s what we did:

We used this recipe for the dough and the steaming instructions. After dividing the dough into four balls we rolled each ball out, pinched the sides, put a little BBQ sauce in the middle, and added a generous amount of pulled-pork filling (see below). Then we pulled the sides together, pinched off the top, and steamed them for 15 minutes (in our trusty pasta pot). 

For the filling: 

We took about 1lb of pork tenderloin and rubbed it with: 1 tbsp brown sugar, 1/4 tsp cinnamon, 1/2 tsp cumin, 1/4 tsp cayenne pepper, 1/4 tsp garlic powder, 1/2 tbsp of sea salt, and 1 tbsp of fresh coriander. Then we placed the tenderloin in a slow cooker filled with 1 cup beef broth, 2 small garlic cloves (sliced), and 1 tbsp of dehydrated onion. After cooking on high for 6-8 hours, we removed the pork and shredded it with a fork. Then we coated the shredded pork with BBQ sauce and a bit of the leftover liquid from the slow cooker.

We ended up with four large buns. That may seem like a lot of instructions, but trust me, it’s very easy to make! Want to know the best part? No knife and fork necessary, just pick it up and enjoy!

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1st Nov 2013
A little while ago I entered a local call for artists put off by the Spring Garden Area Business Association. The purpose of the call was to get artists to identify their ‘Vision of the Spring Garden Area.’ Unfortunately, the call ended up being cancelled at the last minute, but in case anyone was curious, this is the piece I had submitted and this is the little write up I included with my submission:
"The entry is a digital image composed of original photos taken entirely in and around Spring Garden Road. It is focused on enhancing rather than reinventing, building on existing structures and spaces. Locality and nature are emphasized to transform the street into a vibrant downtown core. The inspiration for the piece came from the street’s namesake: The Public Gardens. After walking through the Gardens I realized I wanted to recreate what I saw there on the street – colour, vibrancy, and simplicity. By making more room for nature and small, independent business I believe my vision for Spring Garden achieves just that - a street as beautiful as the Garden it’s known for, with plenty of room to grow."

A little while ago I entered a local call for artists put off by the Spring Garden Area Business Association. The purpose of the call was to get artists to identify their ‘Vision of the Spring Garden Area.’ Unfortunately, the call ended up being cancelled at the last minute, but in case anyone was curious, this is the piece I had submitted and this is the little write up I included with my submission:

"The entry is a digital image composed of original photos taken entirely in and around Spring Garden Road. It is focused on enhancing rather than reinventing, building on existing structures and spaces. Locality and nature are emphasized to transform the street into a vibrant downtown core. The inspiration for the piece came from the street’s namesake: The Public Gardens. After walking through the Gardens I realized I wanted to recreate what I saw there on the street – colour, vibrancy, and simplicity. By making more room for nature and small, independent business I believe my vision for Spring Garden achieves just that - a street as beautiful as the Garden it’s known for, with plenty of room to grow."

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28th Oct 2013
A few weeks ago I saw this F. Scott Fitzgerald quote in passing and it really resonated with me. Earlier this fall I started preparing for post-grad life, taking time to explore the different career options and paths I could pursue after graduation. Inherent in this exploration was a process of deep introspection and reflection, one that sometimes asked more questions than it answered. The process was challenging, but I’m coming out of it with a better understanding of myself, a more defined set of goals, and most importantly, a clearer sense of direction. I wouldn’t say my life is completely starting over again, but I would say it’s more in focus. I’m not sure if that’s what Mr. Fitzgerald had in mind when he wrote those words, but that’s how they apply to me.

A few weeks ago I saw this F. Scott Fitzgerald quote in passing and it really resonated with me. Earlier this fall I started preparing for post-grad life, taking time to explore the different career options and paths I could pursue after graduation. Inherent in this exploration was a process of deep introspection and reflection, one that sometimes asked more questions than it answered. The process was challenging, but I’m coming out of it with a better understanding of myself, a more defined set of goals, and most importantly, a clearer sense of direction. I wouldn’t say my life is completely starting over again, but I would say it’s more in focus. I’m not sure if that’s what Mr. Fitzgerald had in mind when he wrote those words, but that’s how they apply to me.

25th Oct 2013
Here’s another coffee drink DIY I came up with this morning. It’s a combination canadiana (coffee + espresso) and flavoured latte. It’s super simple to make, and incredibly tasty. All you have to do is add a shot of espresso to a regular cup of coffee, pour in some steamed milk + foam, add a couple of tablespoons of raspberry syrup (I added 2 1/2 tbsp, but I like things sweet!), mix in a dash of mint extract, and top with some whipped cream and drizzled syrup. It may take a bit little longer to make than your regular morning coffee, but it’s well worth it. Try it yourself - be your very own barista!

Here’s another coffee drink DIY I came up with this morning. It’s a combination canadiana (coffee + espresso) and flavoured latte. It’s super simple to make, and incredibly tasty. All you have to do is add a shot of espresso to a regular cup of coffee, pour in some steamed milk + foam, add a couple of tablespoons of raspberry syrup (I added 2 1/2 tbsp, but I like things sweet!), mix in a dash of mint extract, and top with some whipped cream and drizzled syrup. It may take a bit little longer to make than your regular morning coffee, but it’s well worth it. Try it yourself - be your very own barista!

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