It is still VERY COLD in NYC! I need a tropical escape... ASAP! To combat the hum-drum style of winter (layering galore!), I decided to write an article for the folks at Darling Magazine about how to style a statement coat (we all have them in our closets). Be sure to check out the full article here for some styling tips + ideas. Stay warm out there, friends!
Here is a mix of some of my favorite tracks I like to listen to when I want to escape to a place out West.. Enjoy + Yee-Haw, ya'll!
1. The Good, The Bad and The Ugly | Ennio Morricone
2. Deviltown | Daniel Johnston, Bright Eyes, Nick Zinner
3. Harvest Moon | Neil Young
4. Bird on the Buffalo | Angus Stone
5. Boots of Spanish Leather | Bob Dylan
6. Blue Moon | Beck
7. Rocky Mountain High | John Denver
8. The Magnificent Seven: Main Titles | Elmer Bernstein / James Sedares
9. Don't Take Your Guns to Town | Johnny Cash
10. New Mexico's No Breeze | Iron & Wine
11. Hey, Good Lookin' | Hank Williams
12. Sedona Slumber | Massage Tribe
13. Red Eyes | The War On Drugs
Take a listen HERE
Had so much fun making these delicious + fluffy blueberry pancakes a couple weeks ago. I have shared the recipe below for your eating pleasure. I hope you have a marvelous time trying this recipe out! Good Luck + Happy Cooking!
Prep Time: 10 minutes Cook Time: 4 minutes per batch Servings: 4 servings
1 1/4 cups gluten-free all-purpose flour
2 tablespoons sugar
1 tablespoon ground flaxseeds (flaxseed meal)
2 teaspoons baking powder
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup whole milk
1 large egg
2 tablespoons vegetable oil
1 1/2 teaspoons vanila extract
1 cup Driscoll's Blueberries
Mix flour, sugar, ground flaxseeds, baking powder, cinnamon and salt in a medium bowl until well combined. Set aside. In a separate bowl, whisk together milk, egg, oil and vanilla. Whisk flour mixture into egg mixture just until combined. Fold in blueberries. Lightly grease a large nonstick griddle or skillet over medium heat. Pour heaping 1/4 cup batter onto griddle. Cook about 3 minutes, or until edges are dry and the bottom is golden. Flip pancake and cook 2 to 3 minutes longer or until lightly golden. Adjust heat as needed to prevent burning. Place pancakes on a heatproof platter and keep warm in oven. Repeat with remaining batter. Drizzle with maple syrup to serve.