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Mad World
Michael Andrews feat. Gary Jules

The making of John Mayer’s Born and Raised album artwork.

Source: http://wildcubmusic.com/

Wild Cub is centered on film composer (Cold Weather, Dance Party USA) and singer/songwriter (2009’s LP Islands, 2010’s Nothing Shows EP and Two Hearts/Reluctance 7”) DeWitt, and multi-instrumentalist Jeremy Bullock (Pico vs. Island Trees, Jessie Baylin, Madi Diaz). They toured most of 2011 under DeWitt’s name, who’d gotten good press attention from AOL Music’s Spinner, FilterMagazine.com, My Old Kentucky Blog, Paste (‘Best New Solo Artists of 2010’), Popmatters, and Vogue.com, among others: hitting SXSW, New York Fashion Week (for designer Billy Reid), and the CMJ Music Marathon; and touring with Jeremy Messersmith and on the 4th Daytrotter Barnstormer tour alongside artists including Sondre Lerche and Guards, among other shows. Wild Cub was officially born upon returning home last fall, and Youth was written and recorded over two months in Bullock’s house, which was turned into a multi-room studio.  

©madastro

linxspiration:

Darth Vader

justbesplendid:

Sweet & spicy caramelized onion bbq grilled cheese by Ring Finger Tan Line

Ingredients:

8 slices challah bread
4 slices sharp cheddar
4 slices pepper jack or other spicy cheese
1 large red onion, thinly sliced
3 Tbsp butter
2 Tbsp BBQ sauce (I used Stubb’s Sweet Hot, and it was perfect)

Directions:

Melt 1 tbsp of butter in a skillet over medium heat. Add the sliced red onion and stir occasionally until color changes to slightly brown and taste is sweet, about 10-15 minutes. Remove onions from skillet and set aside.

Spread 1 Tbsp of the remaining butter onto one side of each slice of bread.Divide BBQ sauce evenly among 4 of the slices, and spread evenly opposite the butter side. Lay cheddar cheese on top of sauce. Divide caramelized onion among the sandwiches, then top with pepper jack. Finish assembly by placing remaining bread slices on top. The butter sides of the bread should both be on the outside of the sandwiches.

Melt the remaining butter in the skillet on medium-low. Cook sandwiches two at a time, flipping when bread is golden brown on one side and cheese begins to melt. If cheese is not melting quickly enough, place a lid over the pan or use a heavy skillet to place on top and press the sandwiches down. Now devour.