1. Other Side Of The World- KT Tunstall
2. This Charming Man- The Smiths
3. Stacy's Mom- Fountains Of Wayne
4. Happy- The Rolling Stones
5. No Surface, All Feeling- Manic Street Preachers
6. Baby Fratelli- The Fratellis
7. Let It Be- Aretha Franklin
8. Mersey Paradise- The Stone Roses
9. Christmas Island- Jimmy Buffett
10. Comin' Down- The View
Bonus-
11. Alfie- Lily Allen
12. Tumbling Dice- Linda Ronstadt
Thursday, November 20, 2008
Wednesday, November 19, 2008
Cannot wait
Lee at Tar-jay...
As the first participant in Target’s Designer Collaborations, McQueen is eager to expose a new customer to his richly nuanced and atmospheric aesthetic. The line has its roots in McQueen’s diffusion collection, McQ, which made its debut in January 2006 and ranges in price from $235 for a lace panel dress to $860 for a wool admiral’s coat. “The focus of this collection will be younger and more renegade, but always signature McQueen,” the designer said at the launch of McQ. His new venture is called McQ Alexander McQueen for Target.
Tuesday, November 18, 2008
Monday, November 17, 2008
Yum.
Stir-Fried Sweet Potatoes With Brown Butter and Sage
4 tablespoons olive oil
2 to 3 pounds sweet potatoes, peeled and grated, 4 to 6 cups
Salt and pepper
1/2 stick butter, more to taste
4 cloves garlic, crushed
20 sage leaves.
1. Put oil in a large skillet over medium-high heat. When hot, add sweet potatoes and sprinkle with salt and pepper. Cook, stirring only occasionally, until they change color and begin to brown, then stir more frequently until they are tender but not at all mushy.
2. Meanwhile, heat butter in a small saucepan over medium heat. Add garlic and sage; shake pan occasionally. When butter turns brown, turn off heat.
3. Use tongs to remove sage and garlic from butter. Serve potatoes drizzled with butter and garnished with a few sage leaves. Garlic can be served alongside, though it will not be super-soft.
Yield: 4 to 6 servings.
4 tablespoons olive oil
2 to 3 pounds sweet potatoes, peeled and grated, 4 to 6 cups
Salt and pepper
1/2 stick butter, more to taste
4 cloves garlic, crushed
20 sage leaves.
1. Put oil in a large skillet over medium-high heat. When hot, add sweet potatoes and sprinkle with salt and pepper. Cook, stirring only occasionally, until they change color and begin to brown, then stir more frequently until they are tender but not at all mushy.
2. Meanwhile, heat butter in a small saucepan over medium heat. Add garlic and sage; shake pan occasionally. When butter turns brown, turn off heat.
3. Use tongs to remove sage and garlic from butter. Serve potatoes drizzled with butter and garnished with a few sage leaves. Garlic can be served alongside, though it will not be super-soft.
Yield: 4 to 6 servings.
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