cover Time | I'm Not The Only One, THIRDSTORY

Can we just all fangirl a little bit over the genius that is soul. Ugh, my heart. The feels. To me, music is less about vibes and grooves and beats- it's about hurt and triumphs and all the feels. I find that I don't want to listen to it unless you really have something to say. Unless your heart has something to say, and your voice can translate that. 

My weekly vocal lessons are one part life advice, one part singing advice. We got to talking last week, and I very candidly stated that I see more of the type of music I want to make coming out of New York and London. And then I showed her this. She agreed. 


I have been working hard the past few months with a client to get her branding just right. I am super passionate about her brand and what she does, and her taste is pretty spot on. We wanted something really clean, with touches of gold, and maybe some additional low-key color. I can't wait to unveil this one. 

In other news, I'm fairly certain there is nothing your middle school/high school music tastes can't cure. Seriously, I feel like no matter where we go and how our tastes change, the music we loved as teenagers never gets old. It's near and dear. Or if you're me, it just means a lot of Relient K and Fall Out Boy and anything else that allowed me to wear Chuck Taylors at all times. 

The Common Cook: Roasted Farmer's Market Carrots with Fresh Herbs & Ginger

These carrots don't mess around. They are next level carrots. On fleek carrots. Beautiful carrots. You almost don't want to eat them because look at dose colors and dem-herbs-doe, carrots. Street cred carrots.  (Or maybe not.

What I can tell you, is that they are delish and will make your kitchen smell like you were cooking for hours, when you really flipped through the latest issue of SHAPE magazine, and did a 30 minute power circuit... 

Like most of what I cook, these are easy and flavorful, because who really has the time to be a normal upstanding citizen and be a French pastry chef? Some of the mysteries of the universe...


  • 2 bunches carrots
  • fresh ginger, grated (at least a tablespoon)
  • sprigs of fresh herbs (I used oregano, thyme, and rosemary)
  • garlic salt
  • dried oregano, basil, crushed red pepper
  • S&P
  • evoo (extra virgin olive oil)

Season to your liking, and cook for about 25 minutes at 400 degrees.