A blog about family, work, fear, love and the stuff in-between.
What I learned last week (#2)
There’s lots of music I’ve been sleeping on, as evident by KEXP’s Top 90.3 Albums of 2018: I’ve been swimming in new music since last week. Combing through all of the “best of 2018” lists made me realize how much I’ve been missing out on some great stuff this year. My favorite lists are KEXP’s Top 90.3 Albums, and the lists from their DJs, namely Troy Nelson, John Richards, DJ Alex as well as many others. My top albums of the year right are:
Kasamai Washington- Heaven and Earth
Against All Odds – 2012 – 2017
DJ Kose- Knock Knock
Curtis Harding – Face Your Fear
Black Milk – Fever
Pusha T – Daytona
Black Panther OST
TiRon & Ayomari- WET
Plus a few new albums I’m now all about as a result of this past week:
IDLES – Joy As An Act of Resistance
Children of Zeus – Travel Light
Mick Jenkins – Pieces of a Man
Car Seat Headrest – Twin Fantasy
Confidence Man – Confident Music for Confident People
A new book for the kids called The Day Louis Got Eaten by John Fardell: Our latest discovery in kids books has been John Fardell and his two picture books “The Day Louis Got Eaten” and “Jeremiah the Jellyfish”. The illustrations are incredible and the stories are great. We change the names of the main characters to our names and pretend my daughter is saving her brother from the monsters. It’s fantastic. I’m now on the hunt for the first picture book he did, “Manfred the Baddie”.
How to cook my new favorite food, coconut bacon: I’ve never heard of this until last week, but apparently you can not only make it but buy it in grocery stores as well. It’s amazing. My wife and I experimented with a month of eating vegetarian this past September, and it’s continued through October, November and now December. Eliminating meat has been eye-opening as a way to expand our horizons of what’s possible in the kitchen, and we’ve loved it. Coconut bacon is a great example of why. I originally found it in the book Protein Ninja by Terry Hope Romero. It’s so simple, and so good, I don’t know whether I’d ever go back. Here is a similar version of the recipe from the book.