Happy Weekend.

I didn’t get to post as much as I would have liked this week with being sick Monday and being swamped at work most of the week. (Damn the Man!) That really just means that next week’s posts are going to be totally awesome and rad. Seriously.

This Weekend:
• hopefully unpack the last few boxes (NOTE: this does not mean I’m done moving in any, way, shape or form!)
• laundry, baby
• J’s farewell party
• A’s Screw Being 30 Bash
• house decorating
• maybe some shopping tossed into the mix somewhere if I can swing it!

:: photo via ffffound


Hang On Outlet.

Thanks to designer Paula Oh we can all rid ourselves of Power Vampires. You know, those appliances and whatnot that suck electricity even when you’re not actually using them. Her Hang On Outlet encourage you to unplug the little money suckers when not in use by incorporating a notch to hook the plug onto. Gotta love that smart design!

:: via geeksugar


Dog Days of Summer.

Oklahoma gets freakin’ H-O-T in the summer.

Example #1
When I moved here in 1998 to attend college we had 100º days well into October. Back in Pennsylvania where’d I’d moved from it was already jacket weather. Talk about a shock to the system…

Example #2
OK usually hits its temperature peak from mid-July through mid-September. To affirm this, the mercury has popped up into the triple-digits for the past two days and is predicted to hit 102º this weekend. Fan-freakin-tastic. (RE: I hate it) It’s literally too hot to be outside.

:: photo via ffffound


The Daily Eat: Crab Dip.

I like the chef’s idea of pairing this easy crab dip with a bottle of wine and a baguette on a sunny afternoon. Preferably one involving a cool breeze, not 100º temperatures which makes today less than ideal.

:: photo and recipe via Lazy Susin


Askinosie Chocolate.

What happens when a criminal defense lawyer is a chocoholic baker on the side? Askinosie Chocolate of course. In May 2005, Shawn Askinosie quit his day job and pursued chocolate making. (His story is a lot more interesting that that, but you’ll have to check it out for yourself!)

I love chocolate. But if it’s possible, I may love good packaging more. And this here is some very good packaging design. The earthy palette and materials feel very true to what Askinosie was originally out to accomplish – honest to goodness chocolate. Not something that been processed to there and back. Everything feels just rustic enough – like it came to you directly from the source.

Oh, and I bet the chocolate is pretty yummy!



Furniturea (fur-ni-chur-ah) designs, manufactures and sells contemporary wood furniture out of their Portland, Maine workshop. I love the clean lines and great palette options. Choose a style. Select one of their 22 standard colors. Or challenge them with a custom request.


Essential 1800.

1800 Tequila is currently featuring artwork by those they deem “essential artists.” Those creating the world’s most vital work at this very moment. The featured works are as diverse as the artists themselves, hailing from the world over and creating work which reflects not only their personalities, but their backgrounds as well. The art hasn’t been restricted to canvases either. Try pixels and street corners as well. On that same note, the artists’ creations will not only be shown in outdoor exhibitions, but also on limited edition 1800 bottles and custom-designed shoes. How’s that for thinking outside the box?


On the Rocks: Island Taxi.

All of my vacay days are used up for this year already, so the closest I’m getting to any sort of island resort is a tasty cocktail aptly named the Island Taxi. (I could make some really horrible joke right here about how if I drank too many of these I’d definitely be needing a ride home. Oops. Guess I just sort of did anyway. Damn.)

– 1 oz Light Rum (Havana Club if you can get it)
– 1 oz Curacao
– 1 1/2 oz Fresh Squeezed Orange Juice
– 3/4 oz Fresh Squeezed Lime Juice
– dash of Simple Syrup
– sugar for the rim
– lime wheel for garnish

Chill a cocktail glass. Moisten the rim with a piece of lime, then sugar the rim. Add your cocktail ingredients to a shaker, add ice and shake vigorously for 15 seconds. Strain into cocktail glass and garnish with lime wheel. Lick & sip.

:: cocktail recipe and photo via White on Rice Recipes


The Daily Eat: Crab Rangoon.

Over the moon ecstatic is the phrase I would use to best describe my emotions when I came across this recipe for crab rangoon. If I could eat them every day I would. The Crab Rangoon Diet. I’d probably be dead in a month’s time, but at least I’d go happy! The good part with this version is that baking is an option if you don’t want to go the deep fryer route. Oh, and they also have actual crab in them which most of the buffet versions do not.

:: photo and recipe via Blog Chef