Miles

Legend.

Miles Davis - Blue in Green

Truly there is nothing material which lasts forever. Everything passes away. Trends come and go. Clothes and hairstyles change with the whims of the weather. Even foods have become commodities of the hipster ‘culture’, wherein hot veggies will be featured on menus around restaurants around town.

Make Moments Happen

Let’s say you work for a coffee shop. You earn minimum wage or below that if you’re getting compensated in tips. Really your job is to take orders. But, you decide that you will treat customers as if they’re your friends. Not in an annoying way, but you’ll pretend that you’re the host of a coffee cupping and will go out of your way to make sure that you put a smile on the faces before they leave.

You’ve just made a moment. One that will make people forget what they had, but remember your face.

I had a similar experience today at a Starbucks in India and realized the simplicity of it all. I’m not a fan of Starbucks coffee. I like it, but it is not my favorite. But, I will return to the shop only to interact with the person once again.

Social Media Love

In social media, it is difficult to share great moments. The reason being that so much of it can be manufactured. But, here, what really shows is effort. When a post has been thought through, designed, crafted with care, the user sees it. Forget the statistics for a while, the percentages of people who will see your post, etc. 

Craft each post as if your brand’s future depended on it. Reach out and connect. 

But the truly wonderful way you can make people remember you on social media is to be truthful.

If someone hated your product, don’t delete their comment. Let it be. Don’t simply apologize, fix it. Don’t give a free coupon to your product or service, improve the service - let the customer pay for an improved service rather than giving away the same shitty disconnected tripe. 

Share in the laughter and love.

Creative Blocks

Lower East Side in the 1940’s. A promotional video from the past! Neat.

Fun is the first aspect that needs to be infused in every facet of your social media presentation.

• Taking pictures is fun.
• Writing random quotes is fun.
• Taking in trivial facts is fun.
• Voting is fun.
• Solving puzzles is fun. 

What’s not fun is making everything in your social media campaign something to sell. Let people have fun. If they enjoyed themselves enough, they will let you know through purchases.

If they don’t, maybe you’re not providing enough fun things for them to do with your brand.

Let them have fun!

(photo by murphyfp on flickr)

Beautiful

ianbrooks:

Jersey Shore Reconstruction

A $3.6 million project to rebuild the infamous New Jersey boardwalk began last Friday, with giant hole-drillers, piledriving machines, and apparently a friendly T-Rex already hard at work.

(photos: Mark Wilson @ Getty Images / via: NBC Photoblog)

Too deep for technology. Unmovable, still, ever-progressing, this episode is filled with heart. Like finger snapping along with the snycopating beats, layererd with the pulp and the subtle cries of truth. If ever you questioned yourself, “what is the meaning of life?” then the music embedded within this show will surely not resolve that query. But, you will be momentarily suspended in mid-air amidst the echoing hymns of space.

Volunteers clean up Mumbai vbimumbai.org

Norwegian public television plans to broadcast a burning fireplace for 12 straight hours from Friday evening, with firewood specialists providing color commentary, expert advice and a bit of cultural tutoring.We’ll talk about the very nerdy subjects like burning, slicing and stacking the wood, but we’ll also have cultural segments with music and poems,” Rune Moeklebust, a producer for state broadcaster NRK.

“It will be very slow but noble television.”

No way.

My kind of television.

-

Originality, simplicity and wide reaching. 

Raisin Bran for the win.

India, while being well respected globally for its coffee beans has just recently in the past decade truly come into accepting its rich and enamored commodity. Through the coffee shop/cafe setup, outlets of Cafe Coffee Day, Barista, Costa and other global brands are now commonly frequented by the youth.

But with coffee shops, not much of the social culture of India’s youth or adults, for that matter has changed. That is to say, people do not visit coffee shops to strike up conversations with those they don’t know.

Generally, coffee shops are frequented by groups of friends, large or small. Sometimes you’ll see business styled meetings happening, but it is rare to glimpse upon a chance encounter happening at a coffee shop. The lore of the cafe serenades us with stories of serendipitous encounters. Where those who are caffeinated have an opportunity to engage with strangers over common interests, ruminate about philosophy, start revolutions or forge friendships and even business deals.

Thus far the culture of the coffee shop in India has been lacking. But will Starbucks infuse this missing factor into the Indian cafe? What do you think?

(Your answers may be used as a part of a published survey.) 

Organic chai breakfast (at The Yoga House)

This is where my freshman 15 came from amongst other things. Geneseo late night snacks. 

Road to Perdition

Misty mountaintop jingle

Gotham

“You’ve got to keep on pushing.

Push the sky away.”

Volunteers clean up Mumbai vbimumbai.org

Personalized #coffee from Blue Tokai Roasters #India

A garlanded truck #nofilter #India

Train ride to Dharampur

My friend Mike uploaded this image. Producer and long time supporter of the Juicy Show podcast. We used “holla” with an echo in a drop that we’d made. That’s the joke. Hope I’ve not ruined it by this explanation.

Holla.

View the large version here.

love.

Snow. Oval Office. Enough said.

Verano Italiano. (tuscany)

Vegan Peach Napoleon.

(click for recipe /photo)

Tandoori Cauliflower

• Cauliflower Florets (medium)-2 cups
• Dairy Free Yoghurt-1 cup 
• Crushed Ginger-2 tsp
• Garam Masala-1 1/2 tsp
• Red Chili/paprika-1 tsp
• Turmeric-1/2 tsp
• Lemon Juice-2 tbsp
• Oil-1 tbsp
• Salt-to taste
• Chat Masala (optional)

Instructions

1. In a ziplock bag mix all the ingredients and let it marinade for about 2-3 hours in the fridge.
2. Place the florets on a foil lined baking sheet and broil on low for about 20 mins (turning once in between) until all golden and cooked!
3. Arrange on a platter and sprinkle some chat masala all over.

Image courtesy: sonisfood

Worth listening to. On Repeat.

Kathy’s Peanut Butter, Vega Maca Chocolate Chip Shake
vegan, makes one shake

4 ounces unsweetened almond milk
4 ounces water (or more almond milk)
1 1/2 bananas, frozen
1/3 - 1/2 bar of vegan Chocolate bar (or 2 vegan oreos)
1 Tbsp peanut butter
1/2 cup ice

Blend all ingredients except the chocolate or Oreos. When shake is smooth, add in the Chocolate or Oreos and blend on low until it blends into chips. 

(photo/recipe adapted via kblog.lunchboxbunch.com/)

Easy Crunchy Tofu Salad

vegan, makes 5 cups

1 lb firm tofu, drained

1 1/4 cups celery, chopped

3/4 cup flat leaf parsley, finely chopped (sub or add dill, basil, cilantro)

4-5 Tbsp Vegenaise (vegan mayo)

3 Tbsp Dijon mustard

1 lemon, juiced

pinch lemon zest

1 Tbsp maple syrup

dressing spices:

1/4 tsp celery seed

1/4 tsp fine black pepper

1/8 tsp cayenne

a few dashes mustard powder

optional fold-ins:

1/2 green apple, finely diced

for more saltiness add in a splash of tamari (or salt to taste if needed)

Directions:

1. Squeeze your tofu dry with a paper towel and slice into large cubes. Steam for about 5 minutes. Let cool.

2. In a large mixing bowl, add all your ingredients and whisk into a creamy sauce. Fold in the tofu and begin breaking into smaller bits with a fork. Fold well until all the tofu is coated.

3. Fold in the parsley and celery.

4. Adjust salt and spices as desired.

5. Cover and place in the fridge until ready to serve - allow at least an hour for the tofu to chill and the flavors to marinate.

Serve with a side of organic chips (I prefer Foodshouldtastegood Chocolate or plain corn chips)

(Photo/Recipe adapted via kblog.lunchbox.com)

Vegan Tofu Kangjung (Korean General Tso’s Tofu)

Recipe (serves 2-3)

Ingredients

1 16-19 ounce package of extra-firm tofu (frozen, then thawed)

1/3 cup corn starch (or more if needed)

1 cup of steamed broccoli

1 Tbsp finely minced or shredded ginger

2 Tbs soy sauce

1 Tbs white vinegar

4 Tbs agave syrup (or equivalent amount of maple syrup)

1 cup water

1 tsp crushed red pepper flakes (more or less to taste)

1Tbs & 1 tsp corn starch mixed with 2 Tbs water

Directions

Press the tofu to drain the water from it (freezing the tofu beforehand gives it a chewier texture and really makes a difference).

To press the tofu, place it between two absorbent towels on a cutting board. The key is to push out the water without breaking the tofu.

Slice the tofu into 1″ by 1″ cubes.

Put the tofu in batches in a bag or container with a lid, add the corn starch and shake to coat.

Add more corn starch if needed.

Heat oil in a small pan over medium heat and fry tofu in batches until crisp and slightly brown, turning to cook both sides.

Cut broccoli into bite sizes and steam.

Add 1 cup of water and all of the the sauce ingredients except the cornstarch and water mixture to a large pan, stir to dissolve the sugar (maple syrup) bring to a boil over high heat and cook for several minutes.

If desired, you can first saute the ginger, and red pepper in a tablespoon of oil for a couple of minutes before adding the other ingredients.

Add the cornstarch and water mixture to the sauce and continue to cook, stirring. When the sauce thickens enough to be syrupy remove from heat. If the sauce is too runny, combine a little more cornstarch and water and add to the sauce.

When sauce has thickened enough, remove from heat and allow to cool slightly.

Add the fried tofu to the sauce and stir and flip to coat (if desired, you can add the broccoli too).

Serve with brown rice and the steamed broccoli on the side.

(Recipe and photo adapted via vegan8korean.wordpress.com)

Thai Vegetable Soup

Vegan Berry Scones with Cream

For the quick jam:

Method:

For the cream:

Method:

(Photo/Recipe courtesy: theeverydayveggie.com)

Vegan Strawberry Cupcakes from Michellescakerybakery.net

Vegan Ciabatta Sandwich

Ingredients:

• 4 ciabatta baguettes
• 12 slices vegan deli cheese slices
• 2-3 tablespoons sweet grainy mustard
• 2 peaches, peeled and sliced
• 
  

Directions

1. Slice the ciabatta baguettes through the center as a hot dog bun.
2. Spread both the top and bottom lightly with the mustard.
3. Layer 3 slices of vegan cheese.
4. Peel and slice the peaches and layer the peach slices on top of the deli slices.
5. Grill and serve warm.

Adapted via vegalicious.org

Vegan donuts from Ritual Coffee Roasters 

Baked Zucchini Sticks

Ingredients

• 2 whole zucchini

• ¾ cup whole wheat bread crumbs

• 3 tbsp vegan parmesan

• ⅓ cup plant-based milk

Instructions

Vegan Candied Nuts

- Maple syrup or Brown Rice Syrup (or both)

- Add to a large skillet or pot and sprinkle in cinnamon, fresh ground nutmeg, cardamom, and a bit of salt

- Add a bit of vegan butter

Let it all reduce to a syrup.

- Add nuts of your choice, and mix thoroughly to coat them.  (Aim for a ratio of about 1:6, sweetener:nuts.) 

Once the liquid is basically gone, turn them out onto some aluminum foil or parchment paper.

Vegan burrito. 

Best ingredients to put inside your vegan burrito: 

Black beans (plain chipotle powder), slightly sauteed tofu seasoned with pepper & salt, lettuce, tomatoes, cooked rice flavored with some original Tabasco, vegan cheddar cheese and of course a whole wheat tortilla.

(photo via quarrygirl)

MINI COCONUT BLOOD ORANGE BUNDT CAKES

(Photo/Recipe)

Vegan biscuits

(Photo via ieatgrains.com/Recipe here)

Just made some Lemonbars Larabar style.

1 cup cashews

1 cup Muscat dates (or any high quality dates - seedless)

Half a slice of lemon juice

Process cashews and dates until coarse and doughy. Add lemon juice. Blend some more. 

Place on some kind of saran wrap or smooth non-sticky surface. (My hands got super sticky while making this, use plastic gloves if possible). 

(Photo via rawified.blogspot.in)

Vegan Blackberry Coconut Crumble Bars 

1/2 cup sugar plus 1 tablespoon 
2.5 cups flour 
1 tsp baking powder 
1/4 cup coconut 
1 cup virgin coconut oil, solid (NOT melted) 
12 oz blackberries (about 2.5 cups)
1 tablespoon lemon juice 

Preheat oven to 375 degrees. Lightly coat a 8” square inch baking dish with cooking spray. Line the bottom with parchment paper. 

Stir together 1/2 cup sugar, flour, baking powder, and coconut. Stir in coconut oil. Press half of dough into pan. In another bowl toss berries with remaining tablespoon sugar and lemon juice. Pour over dough. Crumble remaining dough over top. Bake for 40 minutes until top is golden brown.

Photo/Recipe - YummyMummyKitchen