Celebrating it's 10th season, the SoWa Open Market, sets up on Sundays in a compact three block area along Harrison Avenue and Thayer Street in Boston's South End. The Food Truck Court is located at 540 Harrison Every week, 30 to 35 food trucks will serve up a variety of mobile urban cuisines, ranging from grilled cheese sandwiches to brick oven pizza to organic, healthy eats. The Farmers Market is located at 500 Harrison Ave and will feature a mouth watering assortment of locally grown produce, flowers, and gourmet specialty foods. The Arts Market is located at the end of Thayer Street and is a mecca for all things handmade. Only the best of the region's makers and designers are accepted to the market, resulting in a carefully curated selection of well crafted, innovative, fun and funky art and craft. SoWa (south of Washington St.) is a nod to SoHo (South of Houston ) in NYC and is delivering the same cool vibe as the increasingly popular Brooklyn Flea. Check it out!
“what is thug kitchen?” (In their own words)
Thug Kitchen IS HERE TO HELP YOUR NARROW DIETARY MINDED ASS EXPLORE SOME FUCKING OPTIONS SO THAT YOU CAN LOOK AND
FEEL LIKE A FUCKING CHAMP. PART OF WHAT WE ENJOY ABOUT TK IS HOW, HOPEFULLY, IT WILL GET READERS THINKING ABOUT WHAT KIND OF ADDITIONAL BEHAVIORS THEY ATTRIBUTE TO PEOPLE WHO TRY TO EAT HEALTHY. EVERYONE DESERVES TO FEEL A PART OF OUR COUNTRY’S PUSH TOWARD A HEALTHIER DIET, NOT JUST PEOPLE WITH DISPOSABLE INCOMES WHO SPEAK A CERTAIN WAY. WE AIM TO EDUCATE AS WELL AS ENTERTAIN, MOTHER FUCKER.
Here's a Recipe from tK:
I was saving this recipe for my upcoming cookbook but you guys said FUCK THAT. So here is the most requested recipe, The Thug Kitchen RCB Burrito.
ROASTED CHICKPEA & BROCCOLI BURRITO
3 cups of cooked chickpeas (2-15 ounce cans, drained)
1 large yellow onion
1 red bell pepper
1 large crown of broccoli
4 cloves of garlic
3 tablespoons olive oil
1-2 tablespoons soy sauce, tamari, or Bragg’s
Liquid Aminos (You can usually find this old school hippie shit near the
vinegars or soy sauces in the healthy eating section of most big grocery stores
and on the internet)
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon ground coriander or more cumin if you don’t want to go to the store
black pepper or cayenne pepper to taste
Heat the oven to 425 degrees. Chop up the onion, bell pepper, and broccoli so that all the pieces about the size of a chickpea. Chop up the garlic real small but save that shit until later. Place all the chopped up veggies in a large bowl with the cooked chickpeas. Pour in the oil and soy sauce, stir, and then throw all the spices in there. Mix until all the vegetables and shit are covered.
Put all of that on a large rimmed baking sheet (like what you would put cookies on but with an edge) and bake for 20 minutes. Take it out of the oven, don’t fucking burn yourself, add the garlic, and bake for another 15 minutes. The broccoli will look a little burnt at this point but that is the plan so chill the fuck out and take it out of the oven. Squeeze the juice of half of the lime over the pan and stir the roasted chickpeas and veggies all around. Taste some and see if it needs more spices or anything. Now make a fucking burrito. I like mine with spinach, avocado, cilantro, and some fire roasted salsa but you do your thing.
makes 6-8 burritos
How knitting, baking, organic gardening and raising chickens became cool.
Newsweek has an interesting article on the rising number of Indie Artists in the marketplace. In her new book, Homeward Bound: Why Women Are Embracing the New Domesticity, Emily Matchar makes a convincing argument that it actually represents a generational change in values born of a deep disaffection with the modern workplace, one with real implications for gender equality. Inasmuch as this new domesticity represents a desire to live more sustainably and authentically, it’s wholly laudable, if also a bit precious. But a return to home and hearth also has a way of reinforcing traditional gender roles, even if everyone involved says she’s only following her heart. “The various pieces—the urban chickens, the domestic-porn blogs, the retro
cookery, the attachment parenting—are beginning to come together to reveal a
larger whole,” writes Matchar. “To say that these phenomena are ‘just trends’ or
to snark on them as the whims of privileged hipsters is to ignore this emerging
bigger picture. Citing increased dissatisfaction in the workplace, corporation greed, the sluggish economy, and a real and genuine desire for people to do something they love, Matchar proposes this is the NEW American dream for many. I think she's right. I created this blog as a way to participate in this phenomena of indie artists, home growers, micro brewers and backyard gardeners. I dig it.
The first thing to know is that I am not a pro when it comes to
gardening… at all. But basil is pretty forgiving, so I give it a go. Here are
some useful tips :
1. Plant with seeds or a starter plant.
2. Well-drained soil is good soil for basil. If you grow yours
in containers like I do, the container itself needs to have good drainage holes.
3. Keep the temperature fairly warm with lots of sunlight (at least six hours a day).
4. Fertilize the soil about once a month if you're growing it
indoors. Organic or slow-release fertilizers (like compost tea) are best for basil. Just don't fertilize it below 60°F/16°C.
5. Water often in hot weather. I watered once a day when the
temperatures got really hot this summer. But in more normal conditions, I water every other day or so. Check your soil to make sure it isn't getting dry either way.
6. Prune that bitch! Pruning leads to more basil. Start pruning
the top leaves at around six inches tall and continue to prune as it gets
bushier. Also, pinch off any flowers that you see so they don't go to seed. That will lead to bland and sparse plants.
7. Keep insects away. If pests are bugging your plants, I've
heard using liquid seaweed as a fertilizer will help.
What if you could own any dwelling your heart desired...what would it look like. I know that our new neighbor (Taylor Swift) recently purchased a home here along the shore, so her dream was a seaside mansion in New England. Mine would be something else (although living here by the beach is fabulous). Take a peak at these hobbit houses...I love them! The combination of land and architecture blur, creating dwellings that seem like fantasy. I wouldn't necessarily need to own...but I would love to spend a week..
Wisely, the owner is very quiet about the location of his house so that tourists can’t come and visit it. All we know is that the Hobbit house is tucked away somewhere in Chester Country, Pennsylvania. The architecture team are now working on a similar project in Tasmania. Everyone wants a Hobbit house and it’s easy to see why.
You know that wonderful smell when you walk into Williams Sonoma? Here’s how to get it: water, sliced lemon, 3 springs of fresh rosemary and about a teaspoon of vanilla. Simmer on the stove....this smells amazing! I used 2 lemons, 3 sprigs of rosemary and about 2 tablespoons if vanilla. It only took 5 minutes to make the whole house smell fresh! Thank you Pinterest.
Confession: I like easy recipes. Don't get me wrong, I'm a big fan of difficult,
involved and time-consuming food experiments too. But, dude, I work a lot (I bet
a lot of you do too). Sometimes you just need any easy dinner+dessert idea that
can be ready in 30 minutes or less. So last night I had some pals coming over and wanted to put something together quickly to serve with wine...went to the stand by freezer item...PUFF PASTRY!
For the tomato tart I used half a sheet of puff pastry. I smeared on a few tablespoons of homemade pesto and layered on a few slices of fresh mozzarella and a few thinly sliced heirloom tomatoes. Then I drizzled on just a little olive oil and a sprinkle of salt and pepper. The mozzarella was pre cut before I bought, and it was a little thicker than I would have preferred. This resulted in a very cheesy tart, which was still very delicious. I baked this at 375 F for about 20 minutes, until the crust was golden and puffy looking
We've been absent this winter and in that time we have done a little tweaking and streamlining to the site. Hope it suits you. I will be blogging (Deborah) and our intern (Lauren) will head up the sponsorships and web information updates throughout the 2013 season. Wahoo!
When I read that this years color of the year was emerald, I have to admit it caused me to pause...really emerald green! How the heck will that work...but then I remembered how much I enjoy apple green. Love that color! So maybe I can work with green!