February was a frigid month that tested my patience in more ways than once. My list is a bit shorter this month thanks to that, and the fact that I’m knitting a baby blanket for a dear friend of mine, so my time reading, watching, and otherwise experiencing life outside of my knitting chair has been limited. But, with the weather warming up a light at the end of the tunnel coming into view, I have a feeling that March will be much, much better.
Good Reads
6 Rituals and Traditions from Successful Creative Teams by Andy Duke on Inside Design.
Why Pride is Good by Christian Jarrett on 99U.
5 Ways to Get Creative with Gradients in Graphic Design by Renee Fleck on dribbble.
Stuck in a bad design feedback loop? Here’s what to do about it by Renee Fleck on dribbble.
There’s an Entire Industry Dedicated to Making Foods Crispy, and It is WILD by Alex Beggs on Bon Appetit.
Worth Watching
Mardi Gras Bowl of Fire: Café Brûlot from How to Drink
I’ve featured quite a few videos from How to Drink on my blog since I started it in October. I’ve said it before and I’ll say it again; Greg’s entertaining approach to cocktail history is unparalleled. In this episode, in honor of Mardi Gras, he recreates the showstopping New Orleans tradition of Cafe Brulot. Which, after watching, you’ll also understand its a bit of a scary undertaking to make.
Jessica Abel on Flow from Creative Mornings — Philadelphia
In a fast-paced world where our to-do lists are miles long, it can be really difficult to find those long stretches of time and the clear mind that it takes to get into ‘the zone’. Jessica Abel summarizes how our monkey brains just don’t cope well with modernity’s pace, and shares techniques on how to combat all of lifes distracting notifications.
Pastry Chef Attempts to Make Gourmet Combos from Bon Appetit
I have no problem shouting from the mountaintop how much I love Combos. I know they’re probably 3-4 times your daily recommended serving of salt, but dammit they’re delicious. Seeing Claire Saffitz from Bon Appetit break them down and figure out how to make them in a home kitchen was deeply fascinating and satisfying.
Why Burger King is Proudly Advertising a Moldy, Disgusting Whopper on AdWeek
Ok, so this is more of a read than a watch but PLEASE watch the included timelapse of a Whopper decaying. To me, this campaign signals a shift in the ‘truth in advertising’ culture that my generation (Millenials) have been demanding since we became the generation with the most buying power. Gone are the days where picture-perfect hamburgers are shined up with shoe polish. It doesn’t get more real than a Whopper being ravaged by time and fungi.
Worthwhile Bites & Sips
Undertow Bar Takeover at S.O.S. Tiki Bar in Decatur, GA
I’ve listed S.O.S. before and this probably will not be the last time either. But, my husband saw that a bar from Phoenix, AZ by the name of Undertow was doing a bar takeover, and so we had to go on a schoolnight. We sat in sub 40 degree weather (plus wind chill!) under a head lamp for some tasty tiki drinks. Worth it.
Mamoun’s Falafel on the Westside — Atlanta, GA
I love me some good falafel and pita, and to be honest, I felt like the part of Atlanta I live in was missing it. Until Mamoun’s opened up a little less than a month ago, and I’ve been five times since. The falafel is bright green and crispy, and don’t get me started on their fries and garlic dipping sauce. As a treat, try their baklava.
Chef’s Counter at No. 246 in Decatur, GA
The Chef’s Counter is an intimate, four-seat experience at the edge of the kitchen at No. 246, Ford Fry’s Italian full-service restaurant in downtown Decatur square. It features five custom courses showcasing the best of what the restaurant has to offer that week, taking locality and seasonality into account. Freshly made mezzaluna pasta with shaved black truffle, roasted halibut collars… definitely the best gastronomic food experience I’ve had in my 28 years of life.