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TheGoodLife! & Ricky Powell present Up, Up & Away with Professor Puffington…

For the perfect compliment to your 4/20 festivities TheGoodLife! and Ricky Powell present: Up, Up & Away with Professor Puffington!

Grab your new TheGoodLife! Medtainer, roll something proper and then just kick back and relax while you enjoy the classic stoney sounds that only Professor Puffington can deliver.

Up, Up & Away, the 4/20 playlist can be heard and shared exclusively through TheGoodLife! on Spotify. Enjoy!

Rack of Lamb, Mustard, Herbs de Provence

I’m not a practicing Catholic, but I still use Easter as an excuse to make Lamb for dinner, and you should too! Not that I really need an excuse to make lamb, but it’s pretty convenient. Start to finish, this shouldn’t take you more than 30 minutes, so not only is it really tasty, but also super easy. – Michael Paddock

Ingredients:

1 Frenched Rack of Lamb. (get your butcher to french it if needed – you can do it yourself, but it’s a pain in the ass)
1 Tbsp olive oil
2 or 3 Tbsp Dijon mustard
½ Cup dried Herbs de Provence (dried mixture of rosemary, thyme, oregano, marjoram, etc)
Sea salt an fresh cracked pepper

Preheat oven to 400 F

Step 1:

Heat the olive oil in an oven-proof skillet to medium high. Coat both sides of the Lamb with salt and pepper.

Step 2:

When the oil is up to temperature, place the Lamb in the skillet fat side down first, and give it a good sear until it’s nice and golden,
2 to 3 minutes.

Flip the rack over and get the other side of the meat. Remove from heat and place the rack on a clean surface.

Step 3:

With a basting brush, coat the seared surfaces with the Dijon mustard, and then coat with the dried Herbs de Provence. Return the rack to the skillet, fat side down, and place in the oven for 8-10 minutes.

Step 4:

After 8 minutes, remove the pan from the oven and place the rack on a plate to rest. This will give you nice, rare meat (how good lamb should be eaten). If you like you meat medium rare, give it some more time, but keep an eye on it so you don’t over cook it. That makes everyone sad.

Step 5:

While resting the meat for at least 10 minutes, pour yourself a glass of wine and relax – you deserve it.  After a good resting period, cut each lamb chop off the rack, and serve.

TheGoodLife! FC x adidas “Edizione Speciale” 2014 Football Kit

TheGoodLife! FC x adidas "Edizione Speciale" 2014 Football KitTheGoodLife! FC marks our return to the pitch with the unveiling of our 2014 “Edizione Speciale” football kit. Produced in partnership with adidas with design consultation by Moscoso Sport, the “Edizione Speciale” debuts our new “Silver Eagle” crest created by team striker Vincent Mark. Released for players and extreme fanatics only, the “Edizione Speciale” is accompanied by a red & black TheGoodLife! FC x adidas Tango ball and was designed to match our Hooligan Scarf and Supporter Beanie. Here top scorer Juan Aguiar shows off the kit during training under the Manhattan Bridge in photos by Craig Wetherby. Join the TheGoodLife! FC in our quest for city dominance as we battle on Wednesdays in the Bowery Premier League and Thursdays in the Fanatic Premier league, hit the links for schedules. See more after the jump!

TheGoodLife! FC x adidas "Edizione Speciale" 2014 Football Kit

TheGoodLife! FC x adidas "Edizione Speciale" 2014 Football Kit

TheGoodLife! FC x adidas "Edizione Speciale" 2014 Football Kit

TheGoodLife! FC x adidas "Edizione Speciale" 2014 Football Kit

TheGoodLife! FC x adidas "Edizione Speciale" 2014 Football Kit

TheGoodLife! FC x adidas "Edizione Speciale" 2014 Football Kit

Running Around Tokyo

MikeIrving_Tokyo2014_Blotto_8282

Running around the streets of Tokyo with two of the east coast’s finest players…Mike and Irving…buup buup! If you haven’t been to Tokyo, grab your crew, book the tickets and get here! Image by Blotto

DJ Smoke L.E.S. – Brooklyn – March 2014
STASH