1. St. Lucia saved my life. 80’s throwback syth sounds with spacey guitar rhythms, this stuff is too fun to listen to.

    (Source: Spotify)

     


  2. Minnesota State Fair 2014

    A deliciously good time!

    kandjcook:

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    For those of you who don’t know, Minnesota has the one of the largest State Fairs in the country. It consists of a full week of deep-fried food on a stick, craft beer, rides and people watching. This was Jesse and my first experience attending the Fair together. We were both anticipating it all summer and I woke up to find this little doodle on my bed. Take a look thru this post to see all the yummy, (and not-so-healthy) food we consumed. 

    The Blue Barn - Blue Cheese & Corn Frites

    Deep-fried corn fritters stuffed with crumbled blue cheese and served with a fresh herb chimichurri. The perfect balance of salty and savory. Our favorites food this year and a new addition to the fair.

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    Read More

     


  3. Summer is giving way to fall faster than most Midwesterners care to admit. Yet, cooler temperatures and ever shortening days don’t mean the winter blues need to take over quite yet. Autumn is a time of reflection on summer adventures, the turning of trees, hot chai and apple picking. Here’s a slowly growing mix of mellow acoustic, uptempo electronic, and alternative tracks to ease a summer yearning mind.

    (Source: Spotify)

     

  4. Recording an interview at MPR about a project I’ve been working on for The Current! Stay tuned. #mpr @thecurrent #radio #interview #isthisreallife

     

  5. Playground sketchin. #process #sketchbook #nostalgia

     

  6. kandjcook:

    Cheddar Parmesan Apple Grilled Cheese with Sriracha Musatard

    A few friends came over for food, drinks and laughs. There was mention that they both had a love for cheese so considering Kels and I haven’t turned out a solid grilled cheese in a long while, we pulled out the frying pan and got to cooking. 

    This ones easy, full of a balance of sweet, salty and spicy flavors. Enjoy!

    • Loaf of sour dough bread
    • 1 tsp extra virgin olive oil
    • 4 Tbsp Dijon mustard
    • 1 Tbsp sriracha chili sauce
    • 1 clove garlic, minced
    • 1/2 tsp pepper
    • 1 Tbsp olive oil
    • 10 oz spinach
    • 1 tsp salt
    • 8 oz Vermont cheddar cheese, sliced
    • 6 oz parmesan cheese, shredded
    • 1 pink lady apple, thinly sliced
    • 1Tbsp butter
    1. Cut the loaf of sour dough bread into 4 thick slices. 
    2. In a small bowl, mix together the extra virgin olive oil, Dijon mustard, sriracha sauce, garlic, and pepper. Set mixture aside.
    3. In a large frying pan, heat olive oil and add in spinach leaves and salt. Sauté leaves until they darken and slightly wilt. Remove spinach from pan and set aside.
    4. Spread mustard mixture evenly over one side of 2 of the 4 slices of bread.
    5. Add cheddar and apple slices and cooked spinach to each of the sauceless slices of bread. Sprinkle parmesan over the sauced slices of bread and place onto corresponding apple, cheddar and spinach sides of the sandwiches.
    6. Melt butter in the large frying pan over medium high heat. Place both sandwiches in the pan and cover. Flip the sandwiches once the first side is golden brown and cover once more. When the second side is golden brown and the cheddar is melty the sandwiches are ready. Remove them from the pan and cut in half.

    Makes 2 sandwiches.

    Serve this grilled cheese up with a cool, fresh summer salad, such as the vinegary slaw pictured above, or a dark greens and fruit salad with a sweet dressing. This will compliment the salty and spicy elements of the sandwich perfectly.

     


  7. Summer isn’t over yet. Here’s a small compolation of tracks to keep the love of the sun and heat going steady.

    (Source: Spotify)

     

  8. Skater bro. #creativesomethings #process #kickpush

     

  9. Thanks to all the awesome people that made my #birthday unforgettable, especially @kelsgomez #allthethings #fourthofjuly #sketch

     

  10. kandjcook:

    Kels and I have both have a love for Cubano sandwiches, consisting of that perfect mix of sharp, savory and vinegary flavor. We recently went to a local dive cleverly named The Leaning Tower of Pizza and discovered the oven-baked version of our pork sandwich obsession: the Cubano pizza. This instantly made our list of must-make recipes. What follows is our take on this mashup of two classic foods.

    The Pizza Cubano

    • 1/2 c. Dijon mustard
    • 2 Tbs sriracha sauce
    • 3 Tbs extra virgin olive oil
    • 1tsp salt
    • 1tsp pepper
    • 1tsp crushed thyme
    • 2 cloves garlic, minced
    • 1 store bought 16in pre-made Italian pizza crust
    • 1lbs of shredded pulled pork
    • 4 large kosher dill pickles, cut into 1/8in thick slices
    • 3/4 c. grated mozzarella cheese
    • 3/4 c. grated sharp white cheddar
    1. Preheat the oven for 400F. In a medium sized bowl mix Dijon mustard, sriracha sauce, extra virgin olive oil, salt, pepper, thyme, and garlic together. Place pizza crust on pizza pan and spread mustard mix evenly over the top of the crust.
    2. Spread the pulled pork and pickles evenly over the top of the pizza. Mix together the grated cheeses and sprinkle over the top of the entire pizza.
    3. Place pizza in the oven and bake for 12-16 minutes or suggested cooking time of the pre-made pizza crust.

    Watch out! These funky slices have some kick! Pair this meal with a summery brew and you’ll be made in the warm Cuban shade. 

     


  11. Summer, summer and more summer. #soundtrackoftheday #vacationer #relief #shinynewbeats

    (Source: Spotify)

     

  12. Too small… #rainyday #puddlehopper #dampenedspirits

     

  13. kandjcook:

    A month back my lovely mother handed me a small brochure calling passionate foodies to pick up a spatula and create their most impressive grilled cheese for the prestiges Grilled Cheese Academy Showdown. It boasted that winners of contest were to be rewarded with fabulous cash prizes and a bombardment of other cheesy goodness.

    Kels and I accepted the challenge.

    We each wanted to take our own swing at a top-notch grilled sandwich. The contest would be judged on the presentation of the grilled cheese (the photo), the originality of the recipe and of course the taste. 

    Below is Kels’ wickedly tantalizing recipe; a sandwich with an undeniable Wisconsin influence, combining melty Wisconsin cheese curds, bratwurst, French fries and stone ground mustard packed between two beer battered slices of rustic white bread. 

    Be ready to check your pulse because this savory flavorgasm is going to make your heart skip a beat. 

    'Scanie Teaser

    • 1 large beer brat
    • 16-20 frozen straight cut French fries
    • 2 tsp salt
    • 2 tsp pepper
    • 1 tsp chili powder
    • 1 tsp garlic powder
    • Red pepper flakes (optional)
    • 4 thick slices rustic white bread
    • 4 Tbs stone ground mustard
    • 1 1/4 c of cheese curds
    • 1 egg
    • 3/4 c pale ale beer
    • 1/4 c all-purpose flour
    • 1/4 tsp chili powder
    • 1 tsp butter
    1. Preheat the oven for 450F.
    2. In 12-inch nonstick skillet, cook beer brat until fully cooked. Remove the brat from pan. Once brat is cool enough to touch, dice into 1/4-inch pieces. Set brat aside.
    3. Spread frozen French fries evenly over a medium baking sheet and bake in preheated oven for 18 minutes. Remove fries from the over and spray with cooking spray, then season with salt, pepper, chili powder, garlic powder, and Red Pepper Flakes. Place fries back into the oven and broil on high for 90 seconds or until crispy.
    4. On all 4 slices of bread, spread 1 Tbs of stone ground mustard. Place cheese curds on 2 of the slices. On the other 2 slices, place the brat pieces.
    5. In shallow bowl, beat egg, beer, flour, chili powder and melted butter with fork until smooth. Dip each slice of bread into batter, giving it a few seconds to absorb the batter.
    6. Heat skillet over medium-high heat or to 375°F. Melt butter on skillet. Place 1 sandwich on skillet (fry each half open-faced) and cover. Cook until cheese melts and the bread becomes golden brown.
    7. Remove skillet from heat. Place fries on the cheese curd slice of bread and put the two halves together on a plate. Repeat step 6 for second sandwich and enjoy!

    Makes 2 sandwiches

    Suggestion: Make extra French fries as a side dish for this savory grilled cheese.

     

  14. Blue house. #morningcommute #vscocam #mpls

     

  15. Stepping into the world of #MPR #stpaul #vscocam (at Minnesota Public Radio)