|Temps are 25*F (4*C) with 20 mph winds.|
|Man-door and stairs to loft.|
|Loft looking East. Window will go in upper center square.|
|West side of loft. Window will go in upper right corner.|
We also fit in a concert on Friday night: Low was playing at St. Scholastica and it was a night that worked for us. I had not heard of them before and the Husband had, so a 'new to me' group. Hmm, how to describe? Dark, edgy, hints of frustration, sublime in the simplicity and wonderful harmonics which were a bit drowned out by the guitar...not a band you want to listen to if your feeling depressed, or, maybe a good band to listen to if your feeling depressed. I guess it depends on what kind of depressed you are feeling. See, hard to describe. Definitely not your run-of-the-mill pop/rock style band. Indie, alternative.
This was the flyer info:
Bravo! Performances: Low is an American indie rock group formed in Duluth in 1993 and now tours worldwide. Its striking vocal harmonies represent perhaps the group's most distinctive element; critic Denise Sullivan writes that their shared vocals are "as chilling as anything Gram and Emmylou ever conspired on -- though that's not to say it's country-tinged, just straight from the heart."
And, a couple new recipes:
Pressed Cuban-Style Sandwiches (Ckng Lght Jan/Feb 2013)
I love a good Cuban style sandwich. I think it's the pickle... For this recipe I used leftover slow cooked chicken from the previous week and shredded. The ham was 1/2 lb deli-style ham as I didn't want to buy a lot for just a couple sandwiches. I baked for ease of prep since I had the oven on anyway. Quick, easy, served with some tatertots along side (I LOVE tater tots!).
Cuban bread(I used a baguette - seriously, where the heck am I going to find "Cuban" bread in Northern MN?)
- 2 teaspoons canola oil
- 1 pound chicken cutlets
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 teaspoon minced garlic
- 1 tablespoon spicy brown mustard
- 1 ounce shredded Havarti cheese (about 1/4 cup)
- 1 ounce lower-sodium sliced ham
- 2 tablespoons chopped spicy kosher dill pickle
- Cooking spray
- Cut bread in half horizontally.
- Heat canola oil in a large skillet over medium-high heat. Sprinkle chicken with salt and pepper. Sauté 3 minutes on each side or until done. Let stand 10 minutes. Slice chicken; toss with garlic.
- Spread spicy brown mustard over bottom half of bread; top with Havarti cheese, ham, and chicken. Sprinkle chicken with chopped pickle; cover with top half of bread. Return pan to medium heat; coat with cooking spray. Add sandwich to pan; top with another heavy skillet to weigh down. Cook 2 minutes on each side or until toasted. Cut sandwich crosswise into 4 equal portions.