Mighty Life List
Jul 18 2014

Rock to Never Never Land

I like it when real life reads like an Onion headline.

Jul 14 2014

Piccolo in Minneapolis


Bay scallop crudo with coconut, golden raisins, hot pepper and citron vinegar

Thanks so much for the Minneapolis tips, everyone! I’m exploring like crazy and the food and cocktails here are so good. I made a reservation at Piccolo to celebrate our first night in town, and it was a huge treat.


Rabbit liver tart with caramelized onions, compressed strawberries, olive oil and sorrel

I bit into this before I thought to take a photo, but that snowy dust is olive oil, which they powdered presumably using magics.


Monterey Bay squid with fresh dragon beans, manila clams, smoked pork shank and fresh okra

They have a 5-course tasting menu for only $55, and our waiter Xan made great suggestions for wine to pair with the courses.


Hanger steak with butter poached radishes, tomato and Calabrian pepper jam, white anchovies and horseradish

The room was so sunny and happy. One of the nicest meals I’ve had.


Rabbit loin with summer truffles, artichokes, tortellini, turnips and parmigiano-reggiano

Also, and maybe this sounds odd, but the bathroom was charming. Navy blue walls with a gold peacock feather wallpaper on one wall and lots of attention to detail. I liked it so much that I asked the waiter who designed it, and apparently it was the proprietor of a local boutique called Honeyshine. So if you go, make sure to stop into the loo.


Sweet corn panna cotta and bourbon corn cake with blackberries and caramel

Piccolo
4300 Bryant Ave. S.
Minneapolis, MN

Sun-Mon 5:30-9pm
Weds-Thurs 5:30-9pm
Fri-Sat 5:30-10pm
Closed Tuesday

If you liked this post, you might also like:

Dinner at the French Laundry? Check.
Trying the Snow Egg at Quay
Consult the Tea Sommelier at Vue de Monde? Check

Jul 11 2014

See a Real-Life Cockeyed Experiment in Action? Check.

I suspect a lot of you know of Cockeyed, Rob Cockerham has been around since the dawn of internet times when modems made sounds and and only the very dedicated could download porn. This Fourth of July, Rob met up with us and conducted one of his famous experiments. This one was about which firework is loudest, and we were right there to watch him at work.

If you don’t know Rob, he’s the guy who made the crazy Disneyland costume that was making the rounds. He’s into silly pranks, experiments, and amazing Halloween costumes. Some of my favorite stuff he’s done:

The photographic height/weight chart
His Llyod Dobler costume
Formal Dinner Party at Ikea
Sign replacement prank
Paparazzi costume

Thanks for letting us sit in on your mad genius, Rob.

Jul 10 2014

I’m in Minneapolis!

I’ve never been to Minnesota before, but I’m in Minneapolis for a few days, so I’d love some tips. I’m particularly looking for delicious items of food to put in my mouth — like the best doughnut, or best bloody mary, that kind of thing. Also, I’m curious about fun places to shop, especially vintage and second hand.

Last night our waiter at the Mexican food restaurant said, “The green salsa is gonna be our Salsa Verde.” Also, there were key terms on the back of the menu explaining the types of peppers and what “queso” was and such. For me, it was exotic, like the menu at Denny’s needing a glossary. The food, in case you’re wondering, was delicious.

So far, Midwesterners are living up to their reputation of being crazy nice, and the streets downtown are clean enough that I’d feel comfortable picnicking on the sidewalk.

Hat in the air,
Maggie

(Update: I wanted to edit the menu paragraph after a couple of people pointed out that my comments came across as rude, but decided to apologize and explain my intent in comments instead. Search for *** to find my notes.)

Jul 7 2014

Rookie Yearbook 3

“I just feel like, overwhelmed by not knowing who I am now or what my Identity is or what my Core Me–tools are to come back to when I feel sad. Going back to what used to be myself just pulls me into a lot of painfully bittersweet memories, so I’ve been talking less and drifting more and actively testing a theory that reincarnation can happen to live bodies by trying to turn myself into a blank slate. It leaves me both terrified that I could become an actual monster, as well as thrilled that I could become the exact person I ought to be, WE CAN BE HEROES Bowie-style.” -Tavi Gevinson from her July 2014 Rookie Mag editor’s letter.

The New Rookie Yearbook is available for pre-order.

Jul 3 2014

Say, Do You Have Lips?


Image from She Shoots He Scores

This is Jihan, head balloon trooper at Geronimo Balloons, and she is a damn delight. Jihan is having a birthday Sunday, which also happens to be National Kissing Day.

She’s hoping to break the world record for kisses (1,001) in three hours, and who wouldn’t want to kiss this face?

Obviously, she’s going to need some help, so come on over and pucker up:

SUNDAY, JULY 6
10 a.m. – 1 p.m.
GERONIMO STUDIO
1930 ECHO PARK AVE.
LOS ANGELES, CA

This is going to be fun.

Jul 1 2014

Dinner Party Ideas

I’d like to improve my dinner party repertoire. Are dinner parties still a thing? I met an older woman when I was in college who mentioned that she had several meals memorized in case she needed to host an impromptu dinner party. Magician.

Years later, I read a piece in Vogue (I think) about a woman who was known as one of the best hostesses on the New York social scene. She would make a giant pot of stew, pick up some crusty bread, and overfill wine glasses while people ate cross-legged on the living room floor.

One of the best dinner parties I ever attended was hosted by my friend Pableaux, who put everyone into service chopping, grating, running for ice cream, and then shooed everyone toward a giant table in the kitchen. He kept the conversation running late into the night, and I’ve rarely felt more welcome.

I’m working on building out my recipe tin, and I added a section for dinner parties. So far I have one go-to: Homemade Guacamole and chips, Fish Burritos, Cucumber Salad, Strawberry Shortcake, Sparkling Wine.

So I want nine more solid meals. What do you serve when you’re having people over, either casually or for a more formal dinner?