Good Stuff

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It’s been six hectic weeks since my last Good Stuff post, but things have settled down and the rest of 2012 promises a smooth and gentle coast to the finish line. I hope the year ends on a pleasant note for all of you as well.

Here’s a Christmas Eve list of things I’ve come across lately and have really enjoyed but for whatever reason they didn’t make it into their own blog posts here, on my tikichris-to-go Tumblr blog or on one of my client blogs.

Merry Christmas!

Bompas & Parr: Their Feasting book launch at the Barbican Centre’s conservatory was a “rumble in the jungle” of a party. A jelly doughnut ziggurat? Why not? Slightly decadent, definitely out there and totally fun.

Hansen & Lydersen: Just picked up my whole side classic fillet of the best smoked salmon I’ve ever tasted. Yeah.

Leonard Lopate: Listened to a great episode of this WNYC show featuring an excellent interview with author Howard Bloom, who imparted this bit of wisdom during the airing:

There are only 26 letters in Shakespeare. And it’s where they’re placed, the context in which they are placed that makes them meaningful.

More Old Jews Telling Jokes: Caught this hilarious BBC 4 show featuring “American Jewish pensioners from all walks of life” telling their favourite jokes, a lot of them pretty dirty too. Brilliant. There’s a new episode out now.

Orange Buffalo:
You’ve heard about these guys selling buffalo wings out of a trailer at the Old Truman Brewery, right? Their wings are awesome.

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Paranoia on Paper: Another memorably fun book launch, this one for the Sickboy/Word to Mother collab, ,.

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The Regimental Condiment Company: This Australian brand’s “West Bengal Rifles” mango chutney’s the tastiest I’ve ever had. Best I reckon, you can still pick their pruducts up at Harvey Nichols.

Scandinavian Kitchen: Okay, I mentioned their Christmas gift offerings some time back but I didn’t mention how awesome their stinky Danish Gamle Ole cheese is. Gotta get some more of it before New Year’s.

Steamy Kitchen: Tried and loved this blog’s step-by-step recipe for super healthy and seriously yummy baked crispy kale.

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About tikichris

Chris Osburn is the founder, administrator and editor of tikichris. In addition to blogging, he works as a freelance journalist, photographer, consultant and curator.
This entry was posted in Art, Blogs, Books, Food, Graffiti, London, Recipes, Shopping, Television. Bookmark the permalink.

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