Outside Lands 2011

Trying to describe my weekend at Outside Lands in one post is just too hard. Honestly, I'm sure you don't really need to hear it all anyways. I did my best to keep it short but inevitably got a bit carried away. For someone whose not a big "festival goer," I have to say this weekend changed my mind about it all. Amazing. Here's a little taste of some of my favorite take aways, and if none of this suits your fancy, I know no one can turn down crepes in the end :) Hope your weekend was as unpredictable and crazy as mine! xx

1. Girl Talk. Never seen anything like it. If you ever get the chance to see him live, do it. You won't regret it. Ever. (See below)

2. Saturday morning crepes with berry compote, chocolate and bananas, butter and sugar. Anything goes with the Big Girls, Small Kitchen recipe. They were incredibly necessary after Night 1. (See below) 

3. Running into random friends you would never be able to find otherwise because of the terrible service and 60,000 person crowd. Sometimes the universe works in your favor.

4. Summer sun and heat, a midst an otherwise depressing season in SF. Couldn't have asked for better weather this weekend. 

5. Packed cars, filled high with friends, music and craziness. It's a wonder how we got away with it, but it made getting to and from the park unbelievably fun. 

6. Meeting new people, going with the flow and enjoying every second of this crazy mish mash of excitement. I definitely let myself enjoy the little things that happened this weekend, and I wouldn't have had it any other way.

Girl Talk. Day 2. Unreal.

Twin peaks, SIA, Day 2

Twin Peaks, STS9, Day 3

Saturday Morning Crepes. So necessary.

Zesty Lemon Crepes with Butter & Sugar

From Big Girls, Small Kitchen

Makes 4 crepes

Ingredients
1/2 cup milk
1 egg
1 tablespoon butter, plus more for serving
Pinch salt
1/2 teaspoon sugar, plus more for serving
1/3 cup all-purpose flour
1/2 teaspoon lemon zest (from about 1/2 a lemon)
1 teaspoon lemon juice, plus more for serving

Melt 2 teaspoons of the butter in the microwave. Add it to a mini prep or blender and add the milk, egg, a pinch of salt, sugar, flour, lemon juice, and lemon zest. Process until smooth. Set aside for 10-15 minutes. This is a good time to make your coffee or, er, wash last night’s dishes.

Heat a 9 to 12-inch castiron pan over medium-high heat. Brush it with some of the remaining butter. Pour 1/4 cup of crepe batter into pan and tilt to spread it in an even, thin layer. Cook for 2-3 minutes, until the top of the crepe looks dry and slightly bubbly. Using a small offset spatula, release the edges of the crepe from the pan and flip the crepe with your fingers. Cook for 1-2 minutes, until the second side is dotted with gold. Spread about 1 teaspoon of butter across the crepe, then slide it onto a plate. Sprinkle it evenly with about 1 teaspoon of sugar, and drizzle with a little lemon juice. Fold into quarters and serve.

Repeat with the remaining batter to make 3 more crepes.