Lykke Li: Fun music, dynamic singer, interesting videos. Clap and Dance Along!
Tonight

And look, here they are together.
Lykke Li & Bon Iver doing ‘Dance Dance Dance’ in L.A from Lykke Li on Vimeo.

Rachael Yamagata (Piano)
Be Be Your Love

Priscilla Ahn (Guitar, Harmonica, Piano)
Dream

Meiko (Guitar)
Reasons to Love You

Ryan’s Banana Pudding

Secret Ingredient
Bananas
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He finally did, but I had to take an oath not to give it to anyone else. Seriously. My sister made me raise my right hand and promise not to give it to anyone else.

**UPDATE**
This is also real.

Delta Spirit: Trashcan

Delta Spirit: People C’mon

Turkey Chili
Adapted from Real Simple Magazine (mine will serve around 4 people or so)
1 pound lean ground turkey
1 yellow onion, chopped
2 cloves of garlice, minced
1 cup chicken broth (Pacific Organic Chicken Broth)
1/4 cup chili powder
1 tsp ground cumin seed
The Secret Ingredient
6 Roma Tomatoes, diced, simmered for 10 minutes
1 can kidney beans
1/2 tsp salt
2 tsp rice vinegar
Cayenne pepper to taste

In a large saucepan cook ground turkey over medium-high heat until browned. (I spoon out any grease before proceeding) Add onion and garlic, and cook for a few minutes, until onions are translucent. Pour in the broth. Stir in the chili powder, cumin, and tomatoes. Reduce heat and let simmer for 10 minutes. Add the beans, salt, and vinegar and simmer for 10 minutes more. Add cayenne pepper and any other spices you like. Serve with cornbread.

They’ve been around since 2000, but I recently found out about them in my NG Adventure Magazine. I’ll have to get them on the Ipod for my next adventure, then.

They have a brand new album out today, and I like their single, “My Girls”.
They sing:
“I don’t care for fancy things
Or to take part in a vicious race
And children cry for the one who has
A real big heart and a father’s grace.”

The song make me think of a few things:
1. Of how we should pray and be thankful for our daily bread/provision.
2. Of Ecclesiastes and how we cannot be satisfied by things “under the sun”.
3. Of how sweet and sufficient God’s grace is.

Animal Collective: My Girls

This next one is from an older album, but I think this particular song would be something Rebecca and I would come up with, especially the last 15 seconds (given the right talent and musical instruments, of course).

Animal Collective: Leaf House

Barbeque Apricot Chicken

Olive oil
2 cloves of garlic, thinly sliced
5 Roma tomatoes, diced and simmered 10 minutes
Couple spoonfuls of apricot preserves
Spoonful of balsamic vinegar
The Secret Ingredient
Salt
Pepper
Some chicken

Heat oven to 400F

Heat the oil in a saucepan and add the garlic, cook for 1 minute. Stir in the tomatoes, preserves, vinegar, salt, and pepper. Simmer until the sauce thickens, about 15 minutes.

While sauce simmers, rinse and pat dry the chicken. Arrange the chicken pieces in a 6X6 dish, season with salt and pepper, and pour the sauce over the chicken. Roast, spooning the sauce over the chicken. Cook for about an hour. Serve with green beans and croissants.

I did a poor job at taking pictures this time but here are some tomatoes and green beans.

Listen and Read: Zoe Keating_Untitled

Listen and Ride your bike on a beautiful day down a country road: (if it’s a rocky, dirt country road be careful!)
All I Got – Newton Faulkner

Fun Fact: 2/3 of today’s artists have red dreadlocks.

Deep-Dish Chicken Pot Pie:

2 Pastries
1 large onion, chopped
1 red sweet pepper, chopped
A couple carrots, chopped
A couple potatoes, chopped
The Secret Ingredient
1/3 cup all purpose flour
Salt and pepper
1-1/2 cups chicken broth
1 cup milk
Some chicken, cooked and chopped
Some frozen peas

Preheat oven to 400F.

In a large saucepan saute all the veggies over medium heat until tender. Stir in the flour, salt, and pepper, and any other seasonings. Add broth and milk. Cook and stir until thickened and bubbly. Stir in chicken and peas.

Place one of the pastries in the bottom of a 9X13 baking dish. Pour mixture into dish. Place second pastry on top of mixture. Bake uncovered for about 30 minutes or until crust is golden brown.