Monthly Archives: March 2011
PUNKY
Garage-Girls Profile, Kara Bowman; One Fast Gal!
Put a little “Bristol” in your Spring Step
So long to our wintry rest, soon the naked earth will burst with color and we will wander about enjoying the suns golden kiss of warmth and dread the winds chilling touch. Springtime is upon us and we found the perfect boot to trek outdoors in this time of the year. No doubt the grounds are soaked, muddy and brown and what is worse than wet cold feet? Blech…. Well for this spring season our mission was a boot that wasn’t too bulky, had good flex and movement so we could trek around the wet hillsides, but at the same time be sturdy enough to ride a moto-bike, and above all else be comfortable.
Eureka! The Bristol Boot by Harley-Davidson Footwear meets our above criteria to a “T”. The Full grain leather upper is not too thick and plenty soft enough to be flexible. The cushion sole is key to keeping the “footsies” happy and the Goodyear welt construction rubber outsole provides that solid footing you need this time of the year. We are so happy with this boot that we want to share a pair with you. Thats right you have a chance to win a pair for yourself! Head on over to our facebook page and “like” the post about the Bristol Boot. You’ll be entered into our random pick contest where one name will be randomly picked as the winner! Hurry deadline to “like” the post is March 20th (first day of Spring) 5pm EST. (thats this Sunday, so get a move on!) Winner will be announced Monday the 21st on our facebook page.
ADOPT don’t shop
Get your Charge On!
Michael Lichter’s Eleventh Annual Motorcycles as Art Exhibit: Slant Artist-An Eccentric View on Motorcycles and Art
Kale is King
Kale Parmesan Salad
Adapted from Plate Magazine (May/June 2010) Serves 4
1/2 pound kale (one bunch)
3 tablespoons olive oil
Juice of one large lemon
1/2 cup dried currants
1/2 cup grated Parmesan
1/2 cup pine nuts
1/4 cup sun-dried tomatoes, thinly sliced
Wash and dry kale thoroughly. Remove the tough stem from the center of each leaf using a very sharp knife. Roll the leaves up like a cigar and cut into chiffonade. Place the kale into a large bowl. Add olive oil and work through leaves with clean hands, massaging gently to soften the leaves and distribute the oil evenly. Add the lemon juice and continue tossing with your hands. Add currants, Parmesan, pine nuts and sun-dried tomatoes. Toss again, then serve.
Quick Tips
1. Tossing kale with your hands may seem like a messy task, but working through the leaves in this way really softens them up. The salad should be soft by the time you are ready to serve.
2. I have tried drizzling a little balsamic reduction syrup on this and it’s delicious! Try it if you have some on hand.
3. I use sun-dried tomatoes packed in oil for this recipe. In this photo, I used shredded Parmesan but I think freshly grated Parmesan gives a better end result.