Imagine low-fi, fuzzy, garage, surf rock. Imagine no more, cause they're here in the form of Bethany Cosentino, Bobb Bruno and Ali Koehler, better know as the trio called Best Coast.
I am really digging them, and from now on, they will represent summer to me.
The band has released about 4 singles and 2 or 3 EP's and finally released a full length disc in July titled "Crazy For You". They're still touring, so if you get the opportunity to see them live, do yourself a favor and GO!!! For more band info, check out their blog at http://bestycoasty.blogspot.com/
In the meantime, here are a few tracks by them for you to check out.
xo
"Sun Was High (So Was I)"
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"When I'm With You"
"When The Sun Don't Shine"
"I Want To"
"Crazy For You"
Apple Cake
Saturday, September 25, 2010
jj "nº 2"
I friend of mine in Amsterdam sent me a a disc called "nº 2" by a Swedish band called "jj" earlier this year, and it's been in my player ever since. The duo consists of Elin Kastlander and Joakim Benon. Though they've only got 4 total releases (1 single, 1 EP, and 2 full length discs), I have a feeling that they'll be cranking out good music for quite some time. They remind me of another Swedish band that I really like called "The Legends".
The disc is pure indie electronic pop, but the lyrics have just enough of a edge to keep them from dissolving into stock, sugary-sweet dance songs. However...many of the tracks CAN make you break into dance, or at least the shoulder dance whilst driving.
Overall, "nº 2" is absolutely going to make my top album list for 2010. FYI..."nº 3" also came out this year. It's got less of a pop feel to it, and I'll be posting tracks from that disc later.
Anyway, here are the first 2 tracks from "nº 2". I hope you like what you hear, and buy the album!
xo
"Things will never be the same again"
"From Africa To Málaga"
The disc is pure indie electronic pop, but the lyrics have just enough of a edge to keep them from dissolving into stock, sugary-sweet dance songs. However...many of the tracks CAN make you break into dance, or at least the shoulder dance whilst driving.
Overall, "nº 2" is absolutely going to make my top album list for 2010. FYI..."nº 3" also came out this year. It's got less of a pop feel to it, and I'll be posting tracks from that disc later.
Anyway, here are the first 2 tracks from "nº 2". I hope you like what you hear, and buy the album!
xo
"Things will never be the same again"
"From Africa To Málaga"
As promised...Pulled Pork!
Hello!!
Sorry to be out of pocket, but it has been a pretty crazy week.
Anyway, as promised...here is my Pulled Pork recipe. The best thing about it is that you do it in a crock pot! A few people have made it recently and really enjoyed it, so here it is.
1 4-7 lb. bone in pork shoulder
2 white onions, halved
Kaiser Rolls
Broccoli Slaw
1 c. bbq sauce (homemade or your favorite brand)
Dry Rub
Wet Marinade
Dry Rub:
1/2 c. brown sugar
1 tbsp. paprika
1 tsp. Salt
1 tsp. Pepper
1 tsp. Chipotle Powder
1 tsp. dry mustard
1 tsp. granulated garlic
1/4 tsp. cayenne pepper
Stir to combine.
Wet Marinade:
3/4 c. Cider Vinegar
1/4 c. Rice Vinegar
1/4 c. Worcestershire Sauce
1 tsp. crushed Red Pepper flakes
1 tbsp. granulated sugar
1 tbsp. brown sugar
1/2 tsp. dry mustard
1/2 tsp. granulated garlic
Whisk to combine. Cover, and refrigerate.
Pat the pork dry with a couple paper towels, and then score fat side of the roast with a sharp knife. In a zip top bag, add the roast, then all of the dry rub. Seal bag, and turn until pork is covered with the rub. Refrigerate for at least 2 hours, but up to 24 hours (I prefer to go the full 24 hours. I then add all the wet marinade to the porky bag of goodness, and let it rest for another 12 hours).
After the meat has had a chance to absorb the dry rub, put the onions on the bottom of your crock pot as a "base", then put the pork and the now syrupy juices right on top. Add about half of the wet marinade on top of the roast, and refrigerate the remainder (to drizzle over your pork later, if desired). Cover the crock pot, and cook on low for 10 hours, or high for 6 hours.
Remove meat and onions. Shred the meat in a large bowl adding some of the cooked juices from the crock pot, and the bbq sauce. Chop the onions and serve on toasted rolls, topped with slaw.
I use a pack of shredded broccoli slaw tossed with about 1/4 c or Poppy seed dressing and about a tablespoon of Apple Cider Vinegar. If you're not a broccoli fan, please use any slaw you enjoy (even if it's none)!
Enjoy!!! xo
Sorry to be out of pocket, but it has been a pretty crazy week.
Anyway, as promised...here is my Pulled Pork recipe. The best thing about it is that you do it in a crock pot! A few people have made it recently and really enjoyed it, so here it is.
1 4-7 lb. bone in pork shoulder
2 white onions, halved
Kaiser Rolls
Broccoli Slaw
1 c. bbq sauce (homemade or your favorite brand)
Dry Rub
Wet Marinade
Dry Rub:
1/2 c. brown sugar
1 tbsp. paprika
1 tsp. Salt
1 tsp. Pepper
1 tsp. Chipotle Powder
1 tsp. dry mustard
1 tsp. granulated garlic
1/4 tsp. cayenne pepper
Stir to combine.
Wet Marinade:
3/4 c. Cider Vinegar
1/4 c. Rice Vinegar
1/4 c. Worcestershire Sauce
1 tsp. crushed Red Pepper flakes
1 tbsp. granulated sugar
1 tbsp. brown sugar
1/2 tsp. dry mustard
1/2 tsp. granulated garlic
Whisk to combine. Cover, and refrigerate.
Pat the pork dry with a couple paper towels, and then score fat side of the roast with a sharp knife. In a zip top bag, add the roast, then all of the dry rub. Seal bag, and turn until pork is covered with the rub. Refrigerate for at least 2 hours, but up to 24 hours (I prefer to go the full 24 hours. I then add all the wet marinade to the porky bag of goodness, and let it rest for another 12 hours).
After the meat has had a chance to absorb the dry rub, put the onions on the bottom of your crock pot as a "base", then put the pork and the now syrupy juices right on top. Add about half of the wet marinade on top of the roast, and refrigerate the remainder (to drizzle over your pork later, if desired). Cover the crock pot, and cook on low for 10 hours, or high for 6 hours.
Remove meat and onions. Shred the meat in a large bowl adding some of the cooked juices from the crock pot, and the bbq sauce. Chop the onions and serve on toasted rolls, topped with slaw.
I use a pack of shredded broccoli slaw tossed with about 1/4 c or Poppy seed dressing and about a tablespoon of Apple Cider Vinegar. If you're not a broccoli fan, please use any slaw you enjoy (even if it's none)!
Enjoy!!! xo
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