It’s Almost Here!

Beach House- I Do Not Care For The Winter Sun

Atlas Sound- Artificial Snow (Campfire Metalophone version)

Best Coast and Wavves- Got Something For You

Coconut Records- It’s Christmas

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Fed Up With School Lunch

Ever wonder what goes into those bellies five days a week (ten, if you include breakfast?)  “Mrs. Q” did and recently finished eating a year’s worth of school lunch (one weekday at a time, of course).  Fed Up With School Lunch explores the unknowns of public school lunch in 162 unhealthy, sometimes mysterious, meals.  Though lunches may vary from school district to district, from personal experience I can tell you there are two themes that seem to prevail:  processed and packaged (canned, frozen, wrapped, etc.).   Her personal challenge has recently ended but Mrs. Q has decided to continue her blog and explores other topics concerning health and kids.

Check it out here: Fed Up With School Lunch Blogspot

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Iron & Wine at The Fillmore, Miami

Dashboard Confessional at Revolution, Ft Lauderdale

Phoenix at The Fillmore, Miami

 

Black Bean Burgers

As soon as I tried this Moroccan White-Bean Burger recipe from Redbook I knew that I would be using it to make a black bean burger.  I love black bean burgers but when you order out or buy them frozen you never truly know what’s in them.  Below is a simple and healthy version, a little different from the white bean burgers.

  • 1/2  green bell pepper, cut into 10-12 pieces
  • 1/2 c. of chopped red onion
  • 1/2 c. Italian parsley
  • 1 clove garlic, minced
  • 1 t no-salt seasoning
  • 1 can (15.5-ounce) black beans, drained and rinsed
  • 1/2 c. crumbled blue cheese
  • 3/4 c. breadcrumbs
  • 1 large egg
  • olive oil
  • Buns
  • Mayo
  • Lettuce leaves and tomato slices

In a food processor, pulse green bell pepper, red onion, Italian parsley, garlic, and seasoning until finely chopped. Add beans and pulse until coarsely mashed.

Transfer mixture to a bowl; add breadcrumbs and egg. Mix until well combined. Fold in blue cheese.  Shape into 8-9 (1/4-cup) burgers. Place on a plate and refrigerate 30 minutes.

Heat oil in a large skillet over medium heat. Add burgers and cook 3 to 4 minutes per side, or until golden brown. Place on a paper towel.

Spread inside of buns with mayo and top with lettuce, tomato, and burger.

Best Albums of 2010

Here it is… one of my favorite times of the year, a look back at the past year’s releases.  And while I have been pretty behind these past couple of months with keeping up on my music, I’m feeling pretty confident about this one.  PLEASE post your list or individual favorites in the comments, as I love reading those as well.

10. Ruby Suns (Fight Softly)
Ruby Suns- Sun Lake Rinsed

9. Arcade Fire (The Suburbs)
Arcade Fire- Rococo

8. Beach Fossils (Beach Fossils)
Beach Fossils- Youth

7. Local Natives (Gorilla Manor)
Local Natives- Sun Hands

6. Band of Horses (Infinite Arms)
Band of Horses- Way Back Home

5. Yukon Blonde (Yukon Blonde)
Yukon Blonde- Wind Blows

4. Blackbird Blackbird (Summer Heart)
Blackbird Blackbird- Happy High

3. Yeasayer (Odd Blood)
Yeasayer- Madder Red

2. Plants & Animals (La La Land)
Plants & Animals- Kon Tiki

1. Beach House (Teen Dream)
Beach House- Norway

Honorable Mentions:
Wild Nothing (Gemini)
Capybara (Try Brother)
Caribou (Swim)

Persimmon Pudding

A few weeks ago while visiting a friend in San Diego, I decided to bring back some organic persimmons for my mom as a souvenir.  I think they were grown by the owner of the restaurant as he told me I could take as many as I wanted after I paid him my one or two dollars for the persimmons, and a few Meyer lemons.  Prior to that I had never seen or heard of a persimmon, and honestly could barely pronounce it.  Well, I may have seen them in the store before but mistaken them for tomatoes, but they are actually a very sweet fruit.  After they were done ripening on the porch for a few weeks, I settled on this persimmon pudding recipe from Allrecipes.com.  It was quite a process, but an awesome first taste for me. I’m a big fan of bread pudding and this one was a nice balance of rich gooey dough, buttery flavor, and cinnamon.

To get the pulp from the persimmons I sectioned them and peeled the skin off, then used a very small strainer to mash them through.  I ended up using the chunky parts too, once they were smashed down enough.

I also used soymilk and 1/4 c. less sugar than the recipe calls for.

Moroccan White-Bean Burgers

Check out these yummy bean burgers from Redbook Magazine.  They’re easy, healthy, and tasty.   The original, plus nutritional info, can be found here. I slightly altered it by adding 1/2 a lemon’s juice, using plain mayo, dropping the salt and a couple spices, and substituting panko breadcrumbs for regular since that was what I had on hand.  I definitely plan on using this recipe as a guide for black bean burgers in the future.

  • 1/2  red bell pepper, quartered
  • 3  scallions, quartered
  • 1/2 c. cilantro leaves
  • 1 clove garlic, minced
  • 1 t cumin
  • 1 can (15.5-ounce) white beans (cannellini), drained and rinsed
  • 3/4 c. breadcrumbs
  • 1 large egg
  • olive oil
  • Pita breads
  • Mayo
  • Lettuce leaves and tomato slices

In a food processor, pulse red bell pepper, scallions, cilantro, garlic, and cumin until vegetables are very finely chopped. Add beans; pulse until beans are coarsely mashed.

Transfer mixture to a bowl; add breadcrumbs and egg. Mix until well combined. Shape into 8-9 (1/4-cup) burgers. Place on a plate and refrigerate 30 minutes.
Heat oil in a large skillet over medium heat. Add burgers and cook 3 to 4 minutes per side, or until golden brown. Place on a paper towel.

Cut pitas in half and toast lightly. Spread inside with mayo and stuff with lettuce, tomato, and burger.