This is probably better fodder for Portlandia, and it’s likely to have been discussed already somewhere else, but I did a quick search and didn’t find anything marking the existence of this trend, so!

TREND: Naming things (shops, blogs) in an “A & B” format, where A and B are related as descriptors for the feel/merchandise. Typically these shops/blogs have a very [rustic arty twee style artisanal modern vintage design] vibe that is up my alley. Sometimes A and B are two surnames, which isn’t a new phenomenon, but I’ve included such examples whose content has the vibe.

I followed blogroll rabbit holes and did searches on Etsy for shop names with the word “and” (the “+” and “&” searches were fruitless). I also did some Etsy shop/item favorite rabbit holes. If you’re into this aesthetic, this should be a damn good suggestion list! The figs! The figs!

ALPHABETICALLY:

AIRHORNS & LASERS

BUTTER + BRASS

Chocolate & Zucchini

cupcakes and cashmere

Bevel and Boss

BIRD & BANNER

Bleu & Fig

blink & boo

BODIE and FOU

Bompas and Parr

bugandBear

Bunny and Dolly

Burlap and Basil

coos & aahs

ebb & flow

Cactus and Quail

Cocoa & Fig

coco + kelly

Damask & Dentelle

FERN & FEATHER

fig & cherry

fig + fox

fig + kindle

fig & me

Fig & Plum

fig + sage

Fig and Thistle

fig & walnut

frazier & wing

the girl & the fig

HankandLucy

heart & stone

HI + LOW

Hither & Thither

House & Fig

JAK & JIL

KNOT & BOW

LABOUR AND WAIT

Lillian and Leonard

Lily & Fig

Lined & Unlined

LOTTIE + DOOF

Luxe + Lilies

lylaandblu

Mary & Matt

mustard & sage

Nectar & Light

The Oven and The Fig

Paper+Cup Sketchbook

Peonies and Polaroids

pewter + sage

print & pattern

purse ‘n boots

rackk & ruin

Raine & Sage

Sage & Simple

SAGE & STYLE

scout&catalog

SHIM & SONS

sho & tell

simple + pretty

Smith & Ratliff

the snail and the cyclops

snippet & ink

stripe and field

Stuart & Wright

Swell and Stylish

TOBACCO&LEATHER

TWIG & THISTLE

vogue and coffee

{ wit + delight }

Whimsy & Spice

woolgathering & miscellany

…ETSY:

The Beaver & Panda Brand

BettsandBrand

Bird and Blossom Design

BitchandStitch

byrdandbelle

CONCRETEandSAND

Fern & Rolland

GlitterAndGarland

Hammer and Hand

Kiki and Polly

KNOT & BOW

olive and garland

PineandMain

Present & Correct

PrimandPosies

QuillandFox

roddy&ginger

Shuttersandsand

silverandsand

SurfAndSand

Figs, yo!

Lord I need the state to process my license faster. HURRY UP.

So I didn’t even touch bands, bookshops, bars, restaurants, or try searches for “and” in other languages.

Any I’m missing? Who are the originals?

Cheers, Genna

Here is how you can make your own yogurt*, because it is really easy and turns out tasty and fresh:

1. Heat up milk (any kind – lately I have been having tasty, repeatable results with whole milk**) in a saucepan or something over, oh, medium-high heat until it just about boils. This means you have to tend it or it will boil over/burn/etc. If it does boil over, no worries – the yogurt should turn out fine – scrubbing cooked milk just blows. Heating kills off organisms in the milk and denatures the milk proteins so the yogurt sets all creamy-like instead of in curds (next foray: cottage cheese!).

2. Take the pan off the heat and let it slowly cool down to a bit above body temperature (I just leave it on the counter – never have tried speeding the process in the fridge or with an ice bath or something, but I think you could end up letting it get too cool, and you want to catch it at just the right temperature to create a nice home for the bacteria to grow and munch). I check the temperature with a clean finger. Once I take it off the burner I also take the opportunity to mix in the skin on the milk and clean the bottom of the pan a little with a clean wooden spatula since once the pan cools down it’s harder to scrub it off. I’ve left all the bits in and it turns out just fine, with some interesting texture. But it’s your call!

3. Mix in 1 or 2 tablespoons plain yogurt (meaning, lots of hungry bacteria, ready to go!). Mix really well so all the bacteria get a fair chance to eat the milk sugars and propagate. Pour mixture into a squeaky clean vessel and seal with the cap. I use plastic food containers, or old yogurt containers, but there is probably some terrible leeching going on with the plastic, so maybe it’s time to look into glass jars.

4. Tuck the vessel tenderly into an insulation system of some sort. I fill a soft ice chest with blankets or shirts or whatever and make it cozy and then zip it up. People have successfully made yogurt in far more primitive settings that your home over the eons – you’ll be fine with whatever setup you have. I’ve experimented with heating pads and changing surrounding hot water, but my most consistent results involve simply insulating the vessel and leaving it alone for 7 hours.

You insulate because you want the bacteria to be warm and happy so they munch on the milk sugars and turn them into the lactic acid and other stuff that makes yogurt yogurt! I do 7 hours, but you can play with the time – think of it as: the longer you leave the bacteria in a warm environment, the more time they will have to munch and convert sugar to acid, so the longer you leave it, the more sour the product.

5. Refrigerate and enjoy! Lately I have been obsessed with just yogurt and sliced red grapes – oh man so good. Breakfast, snack, and dessert, yo. If you’re into the Fage strained yogurt, read this. I have successfully strained yogurt once using a clean pantyhose. True story. Made a tasty beet salad. Speaking of which: USE YOGURT INSTEAD OF SOUR CREAM! So good.

In conclusion, of course making yogurt like this is time-consuming, but it turns out so fresh, and, heck, you could even make little to-go cups of it with small reusable containers! Dude that is my next yogurt adventure once I start working. I also love how making yogurt expands your mind regarding the importance of microorganisms in the foods we eat.

Bon voyage! Genna

*I could have just linked to this exceptional yogurty resource and be done with it, but one more article on homemade yogurt can’t hurt!

**Benefits of fat.

I grew up in San Diego. I am particular about my burritos. And when I say burritos I only refer to carne asada burritos, because that’s the kind of burrito I order. Now, I apologize for the fly on my final chunk of carne asada burrito in the photo above – it’s the only picture of a burrito I have ever taken, and I think it really shows all the best parts of a burrito like this, plus a cute fly.

Best parts of a carne asada burrito:

1. The tortilla. They always start with a raw tortilla* that they toss on the big industrial griddle and heat a bit on each side. I have no idea what is in the tortillas – vegetable shortening or lard** – or if what is more important is that they are cooked to order, but the texture is just divine. As you can see in the photo, at the end of the burrito you get a chewy chunk of folded tortilla that has been marinating in the contents.

2. The contents. The way I like a carne asada burrito, you order, they throw on the tortilla, and at the same time they throw the good, good, salty carne asada on the griddle too. Then they put the meat on the tortilla, and add, essentially, guacamole: avocado mashed to a near liquid with onions, tomato, cilantro, maybe lime. That’s all. No beans. No cheese. No rice. No grilled peppers.

I guess that’s pretty much it. They roll it up in paper and ask if you want hot sauce. They are simple, delightful foodstuffs.

I’ve just returned to southern California after a long time in the SF bay area, and let me tell you, burritos up there, they are the kind that inspired Chipotle. So, you know, they taste good! They are fine! They feed you and have ingredients! But oh, they ain’t the same. They steam a pre-cooked tortilla, maybe melt cheese inside it, and then it’s like building a sandwich. What kind of meat you want? You want refried or pinto beans? Rice? Lettuce? Mild, hot, or pico de gallo? Guacamole costs you extra. Sour cream costs you extra. Then they roll it up in two layers of thin tin foil that tears unpredictably once you start eating.

Growing up, my dad was the only one who got the whole huge cane asada burrito, and the rest of us got tacos (ooh SD shredded beef tacos all fried, with the break-yo-teeth crunch, shredded cheese, lettuce and faint cleanser smell…). So yeah: when you unwrap the burrito a bit, there’s excess tortilla, and my dad would give me that as a treat. Growing older, I’d order tacos and a single flour tortilla, heated all perfect and wrapped in that paper.

One time I was home for a holiday and bought two burritos, one to bring on the plane the next day. I went to the beach alone, ate part of one burrito, and went to swim. I looked back after a minute and SEAGULLS WERE EATING MY BURRITO. So sad, but I still had my extra in the car! Amen amen!

In conclusion, I really love San Diego-style carne asada burritos.

Love, Genna

*You can buy uncooked tortillas at Costco and probably other places like Mexican food markets – my aunt recently turned me on to the Costco ones, but now I need to try to find even fresher market ones.

**Who Killed Lard? is a great news piece. I mean really: lard. bacon. fat on pork. butter. fat on chickens. fat on fish – we eat all this animal fat and demonizing lard is pretty arbitrary when you step back and look at all the animal fats, animal bits and pieces, we eat happily.

Here is a blog! All about going places, growing plants, cooking foods, things I know and things I want to know. All about getting inspired! Apologies in advance if I forget to give a proper citation. Giving credit and sharing awesome sources is important.

Today is drizzly and I am cozy inside drinking chai, making progress settling into my new room in my new apartment in my new city. New roommate is baking squaw bread, and her dog is asleep on my bed. New job will start once the state processes my paperwork. But yes: cozy day inside listening to these:

Jazzy Radiohead cover, via The Kid Should See This.

Edgar Oliver’s hypnotic voice, via rackk and ruin and The Moth.

Miles Davis – Around The Midnight (1967). 45 minutes, yo!

Allright! I’m acited.

Abrazos, Genna