You GUYS. Look at my little chunky monkey!!! This is my nephew and he was born yesterday morning. Nine pounds, one ounce. 21 inches long. I haven’t even met him yet but I love him sooooo much! Those CHEEKS, people!

My sister and her husband are so thrilled to finally welcome their miracle baby into the world. Heather was diagnosed with PCOS almost 10 years ago and she was told by several doctors that she probably wouldn’t be able to conceive. But Jonah is here and he’s healthy and he’s beautiful!

I’m going out to Denver next week to spend some time with them. Can’t wait to hold that precious little guy!

- Jessica

P.S. Speaking of babies, I am dying over these Naptime Adventures. So cute!!!

The combination might sound a little odd, but the result is surprisingly yummy! It’s creamy yet refreshing, slightly earthy and not too sweet. The color is lovely. Plus it’s kinda healthy! Avocados have omega-3s, so you can justify the indulgence (sort of).

I found this recipe in Sunset’s Best Recipes of 2010 and I’ve had it in the back of my mind ever since. The other night we finally got the chance to break out our ice cream maker (best use of a Williams-Sonoma gift card EVER, btw).

Here’s the recipe if you want to give it a whirl:

Ingredients

2  ripe medium avocados (about 1 lb. total), chilled
1/4  cup  sugar
1 1/2  tablespoons  fresh lemon juice
1  can (14 oz.) sweetened condensed milk
1  can (13.5 oz.) coconut milk*, chilled

(I added a few drops of vanilla just ’cause… but it probably doesn’t make much difference)

Preparation

1. Pit avocados. Scoop flesh into a food processor or blender, add sugar and lemon juice, and whirl until smooth. Add sweetened condensed milk and coconut milk and whirl to blend.

2. Pour mixture into an ice cream maker and freeze according to manufacturer’s instructions. Freeze a metal bowl.

3. Scrape ice cream into cold bowl. Cover and freeze until firm enough to scoop, about 2 hours.

*For a delicate flavor, buy real coconut milk. For a bigger coconut hit, buy a product made with coconut extract.

Make ahead: Freeze airtight up to 2 weeks.

Enjoy!

- Jessica

It started with a chunk of wood in my Christmas stocking with the text, “money for new shelves” from my parents. Actually, it all started a few months prior when Morgan over at the Brick House sent ripples across the shelter blog world with her Mission C.A.H.L.R.S.P. So with funding from the fam we set out.

Before and after – Shazammm! Oh, and don’t mind the ugly rug… it’s merely a placeholder for something awesome! Perhaps some chevrons? Or a Navajo rug? We shall see….

We don’t really have anything cool to put on these shelves YET, but here’s what has made the cut so far. We also plan to add a cupboard to the bottom right quadrant (where the books are now) in the near future. So stay tuned for that.

Materials:

1 – One sheet of 8′x4′ Oak Plywood

Fittings & Plumbing (All 1/2″):
19 – 90 degree elbows
17 – 3-way tees
10 – 18″ pipe
8 – Flanges
7 – 8″ pipe
4 – 24″ pipe
4 – 9″ pipe
1 – 37″ pipe (custom cut)

Other Supplies:
8 – 1.5″ All-in-One Anchor & Screws
3 – Cans flat black spray paint
1 – Half Pint of Varathane Golden Pecan wood stain
1 – Half pint Varathane Polyurethane

All in all we are super happy with the result. Feel free to drop us an email if you have any specific design questions or want the CAD file of the design.

- Curt

Jess and I just got back from seeing Inception. It. Was. Awesome! Director Christopher Nolan is on a real tear. Let’s hope the studios just keep giving him money and staying out of his way. Besides the amazing story (which he usually writes) Nolan’s films always have a rich and integral soundtrack that enhances the suspense. Check out the video above for a sampling of the film and some behind-the-scenes commentary about the music and sounds in the film.

- Curt

I’ve been on a quest to find an airy summer shoe that’s a little more dressed up than the trusty ol’ Rainbows (no, not Double Rainbows) and ever since I saw these, I knew I must have a pair. Sadly, the Ace Hotel x Arktip x Generic Surplus colabs only go up to a size 12 so no dice for me. Luckily, Generic Surplus knew they had an awesome thing going and they expanded the mesh design to other parts of their line – which includes the pimosol in a size 13. Wooooo. So I snagged a pair over on Moxsie earlier this week and oooo-weeee these babies are exactly what I need to stay cool this summer.

- Curt

Howdy! Fresh new mixtape for your weekend. Check out the tracklist after the jump. Anyone in LA needs to be going to Grand Performances at California plaza featuring The Miguel Atwood-Ferguson Ensemble (Flying Lotus + many more). Then, go check out the Renegade Craft Fair at LA Historic Park on Sat and Sun.

- Curt

Our dear friend Jennifer made a special request for my coconut cream pie recipe, so here it is! This pie was surprisingly easy to make and pretty darn delicious. I do have to say, though, that it’s even better after being refrigerated overnight. Enjoy!

Ingredients

2/3 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
2 cups milk
3 egg yolks, lightly beaten
1 cup flaked coconut, finely chopped
2 tablespoons butter
1/2 teaspoon vanilla extract
1 (9 inch) pastry shell, baked
MERINGUE:
3 egg whites
1/4 teaspoon cream of tartar
6 tablespoons sugar
1/2 cup flaked coconut

Directions

1. In a small saucepan, combine the sugar, cornstarch and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in chopped coconut, butter and vanilla until butter is melted. Pour hot filling into crust.
2. For meringue, in a small mixing bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust. Sprinkle with flaked coconut.
3. Bake at 350 degrees F for 12-15 minutes or until the meringue is golden. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers in a tightly sealed container.

- Jessica

This screen test featuring a 24 year-old Bruce Lee for an episode of the Green Hornet is fascinating on so many levels. Bruce’s natural charisma and strength are shockingly evident even while he’s holding still. Secondly, the juxtaposition of the sterile, jaded directions from off camera and Bruce’s sincerity is classic. Plus the content of the filler conversation is often very interesting.

- Curt

Mad Men season 4 premieres on Sunday night. Don and Betty and Joan and Peggy are back!!!! I’m so excited about this season.

Can. Not. Wait.

- Jessica

P.S. did you know you can Mad Men yourself? Try it, it’s fun.

Not that we don’t love our cowhide… but I can’t get these rugs out of my head! I spotted that first one over on Junia’s blog and I’m obsessed. And the other one? Anthropologie has it, and every time I go in there I have to go “visit” the rug. I spend a minute or two just staring at it, imagining how awesome it would look in our apartment. Maybe someday when we have a bigger place… and, you know, $1000 lying around.

- Jessica