Mod Birds

I don’t remember exactly when or how Mike Andriola and I met, but I remember we hit it off straight away. A smart and talented digital designer, Mike cut his teeth at Turner Broadcasting’s Cartoon Network and helped launch Adult Swim. He worked on the 1996 Olympics and even lent his talent to a Super Bowl ad. Soon after he moved into new territory with the launch of his own business – Graffects – an award-winning motion / digital design company. And a few years later, in search of new adventures, Mike parted ways with his beloved family home in Atlanta’s Virginia-Highland, where we were neighbors, and headed West to be closer to family and set up shop in San Francisco. With new roots now firmly established in California, Mike got even more creative during the Pandemic and started designing and building whimsical birdhouses for family and friends. But these weren’t just any birdhouses… They’re based on classic mid-century architecture (from 1945-1970) and are mini recreations of some of the best designs of those decades.
“When I moved to California, I was surprised by the amount of wildlife inhabiting such urban areas. Deer, raccoons, opossums, coyotes, skunks and lots and lots of birds. While I’m certainly no bird expert, I do have a great love for mid-century modern architecture, which is plentiful in The Bay Area, and I wanted to create something fun to capture the whimsy and style of that period.”
Combining his love for all things mid-modern with interests in DIY and design, this summer Mike ‘hatched’ Mid-Mod-Bird, a collection of custom birdhouses now available for special order. Each house, made by hand, is based on classic period design and made from up-cycled, reclaimed wood and “oops” paint.
You can see all the colorful creations at MidModBird.com — and order soon if you’d like a gift ready by Christmas! (ps: pls tell Mike you heard about his houses here 🐦)

Related Posts

Our garden has given us big, beautiful tomatoes this summer. And we are thankful. 🙂 We’re now sharing lots of them with friends and looking up ways to cook/store/freeze these ‘pommes d’amour’ to make them last just a little longer.

More tomato goodness:

10 Fun Facts about Tomatoes from The Chef’s Garden

Our favorite Tomato Pie can be found at Wildflower Café in Mentone. Moon, the owner, is one of a kind!

 

Here's a recipe we created inspired by Wildflower's...

SUMMERTIME TOMATO PIE

You’ll Need:
4-5 Fresh Garden Tomatoes (Red & Yellow), Sliced Thick
1 1/2 cups Balsamic Vinaigrette
1 Baked Pie Shell
1/2 cup light Mayonnaise & 1/4 cup light Sour Cream
3/4 cup grated Cheddar Cheese
3/4 cup grated Mozzarella Cheese
2 tablespoons fresh chopped Basil

To Make:
1. Preheat oven to 350
2. Marinate sliced tomatoes in vinaigrette for 30 minutes and drain
3. Layer tomatoes in baked pie shell and sprinkle with salt and pepper.
4. Combine mayo, sour cream, cheese and basil in separate bowl and spread on top of tomatoes.
5. Bake 30 minutes or until lightly brown. Let cool for a bit. Cut into slices and serve warm with a fresh green salad on the side.

Related Posts

The Garden Gods

On the subject of gardening, there is always much to discuss each year with family, friends, neighbors, even the smart folks at the Co-Op. How to prep the soil? Plant before Easter or before? Why is rainwater better for the vegetables than county water? And the weeds, oh geesh, who’s gonna tackle those every day?

We’re still learning, of course — and I’m not convinced there aren’t divine forces at play when it comes to how a garden will grow. Here’s hoping our good behavior this year will help make the garden gods shine down favorably upon us and our little patch of country dirt.

Happy Gardening! And please feel free to share any secrets to your own backyard garden successes…

Related Posts

Perfect timing

sweet-potatoes

Our very first sweet potato planting was a small success! Here’s a shot of the ‘harvest’ — dug up today at the start of Thanksgiving week. We loved seeing all the funny tater shapes emerge with each shovelful of turned dirt. If the family doesn’t choose the classic casserole with marshmallows and all the trimmings, we might just opt for this yummy looking recipe from our talented friend Tara, whose delicious food ideas can be found at TaraTeaspoon.com. Let the Thanksgiving Day cooking commence!

 

Read more about the 10 Health Benefits of Sweet Potatoes.

 

Related Posts

Near Pear-Fect

img_3457

Every fall we stare at the old pear trees out back and make plans. What will we make this year with this sweet country fruit? Who might need extra for canning? In past years, our friend Wendell whipped up an easy Pear Crisp that I love, and two years ago we went around to all our neighbors surprising them with Friendship Pear Muffins. This year we wanted to do an Apple Pear Bread, but after a few tries I was about to give up — that is until last night when, using the very last of the pears, we managed to make a pretty delicious bread…the kind you want to scarf down for breakfast, lunch, snack and dessert. And this time, we think the effort is worth sharing! So here you go, friends: our near Pear-fect Fall Bread (and muffins). 🙂

img_3460img_3465img_3462

Pear-Fect Fall Bread

Ingredients:

1 1/4 cups packed light brown sugar
1/2 cup coconut oil
1/2 cup plain applesauce (or 1/2 cup mashed-up peeled apple)
1/4 cup honey
3 eggs, lightly beaten
1 tblsp vanilla extract & 1/2 tsp almond extract
1 tsp salt
1 tsp baking soda
2 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground ginger
1/2 tsp ground allspice
2 cups all purpose flour
1 cup whole wheat flour (we like King Arthur)
4 cups firm pears, peeled and diced

Optional: 1/2 cup sliced almonds, ground up in food processor

To Make:

Preheat oven to 350° and grease one large loaf pan (or 4-5 mini loaf pans); also line a 6-count muffin pan for the extra batter. In a big bowl, combine brown sugar, coconut oil, applesauce and honey. Stir to mix, then add eggs and extracts. Stir well. In separate big bowl combine salt, baking soda, cinnamon, cloves, ginger, allspice, ground almonds and flour. Mix well. Fold in wet mixture and stir until moistened. Gently fold in pears. Pour batter into pans and muffin tin. Fill almost to the top. Bake large loaf pan for 45-60 minutes (until toothpick comes out almost clean); bake small loaves and muffins approx. 30-40 min. Eat up right away, the next day…or freeze for later.

img_3469

 

Inspired by Chew Out Loud.

Related Posts

  • No products in the cart.