The annual Twin Cities Film Festival hosted at The Shops at West End is quickly approaching! We had the honor of designing their website and couldn't be more excited to get out and see some of these amazing films. Some of the films we are looking forward to are:
Born to Fly - talk about nail biter.
Flying Paper - get ready for the feels.
House of Manson - well, Christina is anyway (she finds him fascinating).
Mysteries of the Driftless - get ready for an adventure in Geology!
With so many good ones though, we hope to see them all! Check out all of the film trailers, purchase tickets, sign up to volunteer and more here.
The festival opens October 16th. Don't miss out!
Ideas From the Barn and All Things Mod.
Monday, October 6, 2014
Wednesday, October 1, 2014
It's National Kale Day and We're Kalegating at Mod!
It's National Kale Day and we're celebrating here at Mod with a few concoctions of our own.
Delicious ingredients, plus Kale of course!
Kale Salad
1 bunch kale, de-stemmed and thinly sliced
juice of 1 lemon (approximately 3 tablespoons)
3 tablespoons extra-virgin olive oil
2-3 cloves garlic, minced - I always use 3 large cloves
pinch of fine sea salt
pinch of freshly ground pepper
pinch of red pepper flakes, to taste
2/3 cup grated Parmesan cheese - you can use more or less here or omit it all together
juice of 1 lemon (approximately 3 tablespoons)
3 tablespoons extra-virgin olive oil
2-3 cloves garlic, minced - I always use 3 large cloves
pinch of fine sea salt
pinch of freshly ground pepper
pinch of red pepper flakes, to taste
2/3 cup grated Parmesan cheese - you can use more or less here or omit it all together
Instructions
Wash, de-stem and thinly slice your kale.
Throw your kale slices into a large bowl.
Whisk together in a small bowl or glass measuring cup the following: juice of 1 lemon (3 tablespoons), 3 tablespoons olive oil, 2-3 cloves minced garlic, pinch of fine sea salt, pinch of freshly ground black pepper, pinch of red pepper flakes.
Make sure to whisk the ingredients together well.
Pour the dressing over the kale and make sure to massage it well so that all the kale absorbs the dressing.
After your kale is massaged, add the 2/3 cups of parmesan cheese and toss again.
Let the kale rest for at least 5 minutes to an hour. This salad can be made hours ahead of time or even the day before.
Wash, de-stem and thinly slice your kale.
Throw your kale slices into a large bowl.
Whisk together in a small bowl or glass measuring cup the following: juice of 1 lemon (3 tablespoons), 3 tablespoons olive oil, 2-3 cloves minced garlic, pinch of fine sea salt, pinch of freshly ground black pepper, pinch of red pepper flakes.
Make sure to whisk the ingredients together well.
Pour the dressing over the kale and make sure to massage it well so that all the kale absorbs the dressing.
After your kale is massaged, add the 2/3 cups of parmesan cheese and toss again.
Let the kale rest for at least 5 minutes to an hour. This salad can be made hours ahead of time or even the day before.
Kalegating Kale Juice!
Ingredients:
One bunch kale
Four big stalks celery
Medium cucumber
Juice of a lemon
3/4 cup cilantro – loosely packed
One apple
One inch of ginger root
Instructions:
Juice it!
Makes two servings – because who Kalegates alone?
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