The Heatherland Blog

Hot Off The Presses In Heatherland

Chance of Rain.

Over the past few years my coat wardrobe has become quite sizable.  It’s a borderline addiction.

I like to have a lot of variety, but there is one category I struggle with:  Raincoats.   They never seem to go with any of my outfits… It’s kind of an ensemble killer.

With spring around the corner (hopefully) I am in the market for something new.  And I have just been made aware of these little cuties from Terra New York.  I’m obsessed with the Tribeca:

photo credit: vogue it

photo credit: vogue it

I have seen clear raincoats in the past, but I’ve never wanted to own one.  They either made me look like a parking lot attendant at a football game, or they weren’t vented- so a walk around the city turns into a trip to the steam room… in your coat.

terra new york

terra new york

But these are fashionable, vented, and super wearable.  Finally an intelligent design.



Photo Credit: Terra New York

Bacon Guacamole.

I just went to Trader Joe’s and there it was… the most perfect selection of Haas Avocados.  Avocados are a staple in my diet, but this is the first time in months they actually looked really great.  I felt around and picked out the ripe/almost ripe ones.


It wasn’t until I got home and was unpacking groceries did I realize I bought way too many.  Like… six more than I needed.  Oops.  Time for some guacamole!


come to momma...

come to momma…

I grabbed the ripest two and got to chopping.  My guacamole recipe is a little unorthodox compared to traditional Mexican Guacamole (this could be because my heritage is French-Danish-German-English-Etc).  I use shallots instead of onions, olive oil for some slip, and bacon for the saltiness: it’s basically the best guacamole recipe ever.


Heatherland Guacamole


grab a cutting board, sharp knife, bowl, fork, baking sheet, foil


  • 2 Haas Avocados
  • Bunch of Cilantro
  • Small Shallot
  • Lime
  • Habanero Chili Pepper
  • Sea Salt
  • Olive Oil
  • And…. 2 strips of bacon!
  1. Set oven to 375 degrees.
  2. Line the baking sheet with foil, put the strips of bacon on it, and bake for 7-12 minutes until crispy.
  3. Meanwhile cut your avocados in half, score them into small squares, and squeeze them into bowl.  Mince the shallot, chop the cilantro, and start mashing it all together.
  4. Depending on how hot you want your guacamole, mince the chili pepper and toss it in (taste as you add, so you don’t make it too spicy) I used 1/2 my pepper.  Then squeeze with lime juice, add a pinch of salt, and a splash of olive oil.
  5. When the strips of bacon are crispy, blot them down with paper towels and roughly chop them.  Add to your bowl and give it a final stir.  Place the pit in the bowl to slow down the browning process.

The first time I ever added bacon to guacamole was for a burger I was making.  I hate it when I’m eating a sandwich or a burger and all the ingredients slip out; and I find whole strips of bacon notorious for poor sandwich construction.  But I didn’t want to ditch the bacon, so I chopped and added it to my guacamole, making every bite of that burger rich with flavor, and no slippage.


I’ve been doing it like this ever since.

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