1. Playground sketchin. #process #sketchbook #nostalgia

     

  2. 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.

     


  3. 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)

     

  4. Skater bro. #creativesomethings #process #kickpush

     

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

     

  6. 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. 

     


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

    (Source: Spotify)

     

  8. Too small… #rainyday #puddlehopper #dampenedspirits

     

  9. 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.

     

  10. Blue house. #morningcommute #vscocam #mpls

     

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

     

  12. First entry into Kels and my new creative side project about all things food. Eat it up!

    kandjcook:

    As if guacamole couldn’t get any better. Kels takes her spin of this green fiesta dip to the next level by throwing in a heaping scoop of salty feta cheese. This adds a whole new dimension of flavor to the mellow mix of avocado and tomato.

    Another genius trick, as you can see in the photo above, is she leaves the ingredients in chucks instead of mashing everything together. Not only does this make for a more appetizing display but it also separates out the flavors a bit more so there is a full appreciation of all that makes up this deliciously fresh snack.

    Stir things up and give this recipe a try. We promise you won’t make quac any other way.

    • 2 large, ripe avocados
    • 2 medium tomatoes
    • 2/3 c. onion, diced
    • 2 cloves of garlic, minced
    • 1/3 c. cilantro, chopped
    • 1 c. crumbled feta cheese
    • 1/2 fresh lime
    • Salt and pepper

    Dice avocados, and tomatoes into desired chunks and place in a medium mixing bowl. Add onion, garlic, cilantro and feta cheese to the bowl. Squeeze lime over everything and mix the ingredients together gently. Salt and pepper to taste.

    Add diced (and seeded) jalapeños if you’re looking for some extra spice. Serve with quality thick tortilla chips, a side of chipotle black bean salsa and plain Greek yogurt. Now that’s a perfect summer afternoon snack.

     

  13. I’m drawing again.

     

  14. Brush pen line work.
    Framed Fanciful Fox print in the Light Grey Art Lab gallery space.

    I was recently involved in yet another Light Grey Art Lab show titled Animystics, a show in light of spirit animals, totems and mysticism. A fun addition to this show is that each artist is donating proceeds from their work to local shelters: The Animal Humane Society, Feline Rescue Inc., and Homeward Bound Dog Rescue.

    My spirit animal happens to be the fox, the animal of cleverness, problem solving, adaptation and acute listening. I wanted to portray the fox in it’s natural environment, navigating through the numerous obstacles that lay in it’s path. Stylistically I experiment with photographic textures to fill the line work and add an odd realistic feel to the cartoonish illustration. I gained inspiration to do this from one of my favorite illustrators at the moment, Keith Negley. His collage inspired use of color and texture give his somewhat flat illustrations a whole different kind of depth and personality.

    The whole Animystics show is probably one of the best LGAL showings to date. Be sure to check out the online gallery to see the rest of the work. If you’re interested in purchasing an archival giclee print of my Fanciful Fox illustration, you can do so on the Light Grey Art Lab shop.

     

  15. Rider Above The Mist

    In Minneapolis, this April hasn’t been as harsh as last year’s relentless snowstorm, though it’s still thrown a fair share of obstacles our way. But we pedaled on threw the wind, the slush, and the ice cold rain. 

    Today marks the last day of the 2014 30 Days Of Biking. We’ve stuck to our pledge. We’ve reached the summit. Now it’s time to shift into the high gear and crank down the slope. We need to keep up the pace to take in the warm breezes and blooming beauty that is summer because, like the descent, it’s only here for a moment, but it’s what we fight for.

    Nice work, all you joyful cyclists.

    ——

    I couldn’t help turning one of my favorite paintings into something even more close to my heart. 

    Original artwork by Casper David Friedrich