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Gift Guides

Uncommon Gifts for The Mixologist

December 3, 2012

Even the most complex cocktail is no match for The Mixologist. Armed with a bottle of booze, ice, and a splash of soda, this brave bartender helps you battle thirst, then celebrate your victory with a toast. With a penchant for the perfect pour and a reputation for really shaking things up, a true mix master may have enough swizzle sticks and tiny umbrellas to get through last call, but they’re always in the mood for new drink-worthy designs. These giftable goods are perfect companions to their well-crafted concoctions, so why not give one a shot?

The 7 Deadly Sins Glasses / Bar10der / Wood Bow Tie / Lemon Press Squeezer / Splash Martini Glasses / Himalayan Salt Tequila Glasses / Molecular Mixology Kit–Mojito / Cocktail Dice with Shaker

Gift Guides

Uncommon Gifts for the Eternal Hostess

November 30, 2012

Her home is always immaculate; her fridge, fully stocked. She’s prepared for out-of-town guests, visiting neighbors, and no-notice pop-ins. There hasn’t been a holiday for which she couldn’t plan the perfect party. And, showers–bridal or baby–she’s ready with cute games and an even cuter cake. She is the Eternal Hostess. She may not need much, but she’s always looking for that extra special something to add just the right touch to any get-together. This holiday season, show her that you appreciate her hospitality with one of these handsome housewares that she’ll be proud to display at her next shindig.

Wine Pairing Towel Set / Aerating Wine Glasses / Recycled Windowpane Candle Holders / Place Card Stamp / Teardrop Serving Boards / Holiday Wine Box / Bird Project Soap / Upcycled Music Score Ornaments

The Uncommon Life

Cooking Local Pinterest Contest

September 21, 2012

Do you look to your favorite pinner when it’s time to make dinner? Are you always hungry to share your love for your city or state? Then our latest Pinterest contest is for you. We’re combining fabulous food and hometown pride in the UncommonGoods Cooking Local Contest.

Cook up your best board and leave a link and an email address in the comments below and/or on the original pin in our Cooking Local board and you’ll be entered to win an UncommonGoods prize package featuring designs from CatStudio.

The package includes a Hand-embroidered Pillow, a Geography Apron, and a Geography Towel. We’ll announce the winner on Friday, October 5 on our blog.

Follow us on Pinterest for more updates. Good luck and happy pinning!


Entries must be received by midnight on Thursday, October 4.

Open to US citizens only.

The Uncommon Life

A Rockin’ Sinangag (Filipino Garlic Rice) Recipe

August 31, 2012

I had a bunch of leftover cooked jasmine rice in the fridge and a new UncommonGoods gadget I wanted to try, the Garlic Rocker. So I did the math and came up with Garlic + Rice = Garlic Rice. Clever, eh?
Googling “garlic rice” in search of a recipe led me to the discovery that in the Phillippines, it’s a breakfast staple called “sinangag” in Tagalog. Garlic for breakfast?! I was on it like white on rice.
Because fried rice doesn’t require exact measurements–you can judge just by looking how much of each ingredient you want to add to it–I looked at several recipes and more or less winged it from there. (The recipe links are at the bottom of this page.) I also consulted UncommonGoods’ two Filipino software developers, Albert Tingson and Orlando Geronimo.
Orlando (right, in photo) said, “How about if you bring the sinangag to work and we’ll have a good breakfast with some tapa and fried egg. We call it ‘Tapsilog.'” All three of us were enthused about this idea until we remembered that we have no way to cook fried eggs at work.
With any kind of fried rice, you want to get all the elements (except herbs, if you’re using them) cooked and chopped before the “frying” begins (actually, sautéeing in my case, as I used a flat pan instead of a wok).
I put some “fancy” generic store brand frozen peas in a bowl and defrosted/cooked them in the microwave. When they were done, I set them aside.I started scrambling a couple of eggs. The secret to good scrambled eggs is low heat, minimal scrambling, and removing the eggs when they’re still slightly underdone, because they’ll cook a little more from their internal heat. That way, the eggs turn out soft and delicious rather than rubbery and tasteless.
When the eggs were done, I sort of stab/chopped them into irregular, bite-size chunks with the plastic spatula I was using in the non-stick pan. Then I set them aside.I took my leftover rice out of the fridge and broke up the stuck-together hunks so that it’d be ready to be scattered into the pan when the time came. I set that aside, too.Then I cut each garlic clove in half lengthwise so that it would lay flat and stable.Now I was ready to ROCK. I pressed the rocker down onto a nice, fat garlic clove and rocked it back and forth to cut through the whole clove.Oh, how beautiful the results were. Perfect little bullets of garlic that resembled part of a honeycomb. Without bothering to scrape off the “bullets,” I put another couple of cloves underneath the tool and pressed/rocked them, too.Because I’m a garlic glutton, I rocked a few more cloves. Then it was time to sauté the garlic bullets.
I used peanut oil. Chinese cooks normally use it because it has a high “smoke point” – meaning it can get a lot hotter than, say, canola oil, corn oil, or butter, before it starts smoking and burning. Also, its flavor goes better with Asian food than olive oil’s does. (If you live near an Asian grocery, buy it there. It’s a lot more expensive at typical American groceries.)I put maybe three tablespoons more into the pan than I needed for sautéeing the garlic, so that there’d be plenty of gloriously garlicky oil left over to fry the rice with.
I’m an impatient cook and I hate to watch over things, which is why I very often overcook my hamburgers and burn my garlic. Burning garlic ruins it. It tastes really acrid and bad. So I made myself pay attention and kept the heat low-ish. I didn’t ruin it! OK, actually a few pieces were overcooked, but I deleted them.One of the recipes I’d found said to add the rice to the garlic in the pan, but I didn’t want to risk cooking the garlic any longer. Instead, I set it aside with the other prepped ingredients, leaving as much as possible of the now-flavored oil in the pan.
It was time to put together the sinangag. I raised the heat to high and added the rice, stirring it in order to make sure it all got some oil on it. I cooked it for maybe three minutes, not enough to brown it, but sufficient to get it hot and give it some of the character of the hot oil. You can smell when it’s right — it’ll remind you a little bit of popcorn cooking in oil.
I added the peas and eggs and stirred to more or less evenly distribute them in the rice and to get all three elements to flavor-kiss a bit. Then I turned off the heat, added the garlic, and stirred some more. A wave of garlic bliss came over me while putting so much into what was only a couple of servings of rice.And there you have it. In imitation of the photo accompanying one of the recipes I’d found, I pressed it into a little bowl-type thingy (I don’t know what to call it because it isn’t round like a bowl — mini-crock?) and made it look all nice and photogenic.
I served some of it into a bowl that I know is an actual bowl because it’s rounded, added a couple of dashes of soy sauce, and dug in. It was a beautiful, heavenly, garlic symphony, much more than the sum of its humble parts.

Recipe: Sinangag (Filipino Garlic Rice)

(I’m not giving amounts because it’s up to you and how much leftover rice you have.)

Leftover cooked rice (it should be at least one day old)
Frozen green peas
Garlic cloves (lots)
Peanut oil
Salt or soy sauce

Preparation steps
1. Break up the rice if it’s sticking together; set aside.
2. Defrost and cook the peas. Set them aside.
3. Gently scramble the eggs; then break them up into small pieces. Set them aside.
4. Peel and cube (or “rock” – but do not use garlic press) the garlic into quarter-inch-size chunks and saute until golden–not dark–brown.
5. Set frying pan or wok on a burner and set heat to high.
6. As soon as oil has a subtle, shimmery sheen (but before it smokes), add rice and cook for about 3 minutes, until the rice is hot and perhaps very slightly browned in a few places, but no more. Turn heat down to medium.
7. Add the peas and eggs and stir to mix; cook for about a minute.
8. Turn off heat; add garlic and stir.
9. Add salt or soy sauce to taste.

Recipe links
Sinangag – Filipino Garlic Fried Rice
Garlic Fried Rice
Sinangag – Eggs and Peas Fried Rice
How to cook fried rice (Sinangag na Kanin)

Maker Stories

Inside the Designer’s Studio with Laura Fisk

August 10, 2012

The creator of memorable screenprinted characters like the Pancake Monster, artist Laura Fisk grew up on the East Coast and called New York home for 10 years. She recently said goodbye to her Brooklyn studio and relocated to Austin, TX. From across the country, Laura opens the doors to her new studio to us and shares about embracing an unfamiliar work space, making art in a new city, and creating a happy place.

How is working in Austin different than working in Brooklyn?
I love Brooklyn and New York so much, and leaving was really hard after living there for 10 years, and growing up on the East Coast. It’s a total cliché, but it came down to space, space, space. My husband and I both needed more space for our businesses (Josh just started a content development and production company this year with a business partner). I almost felt guilty when we first got here setting up my office space and studio. After working out of mostly a corner of our apartment and a communal studio it felt decadent to be able to have two functional workspaces all to myself! It’s a little slower paced here than NYC. I both like that and miss the sometime frantic New York energy.

How are you adjusting to a new studio in a new city?
Moving makes your brain work in different ways, although it’s a bit painful. It forces you to do things differently, but in the end that’s a good thing. Austin is a really creative town so it’s been great getting to know people, finding out about arty/crafty things, eating at the delicious food carts, and discovering new fun stuff. In my head I’ve always had ideas how I’d want to set up my space and now I have a chance to enact them. Joining a screenprinting co-op down here has also helped me get to know some local printers. I loved working side by side to other printers in NYC, so still having some element was important to hold on to. I now mostly print in a little house in our backyard. It took a bit to get set up, but now I’m in love with it. It’s my own world back there, and enjoy it even more than I thought I would.

What are your most essential tools for creating your art?
As an illustrator, my drawings are hand-drawn with all sorts of different pens, and I do touch ups and work on color ideas on the computer. At this point I really work back and forth, and I wholeheartedly thank the person who invented the scanner. I need a slew of specific things for printing, but for me, it’s all about the ink. I love bright colors, and the saturated color that you can get with screenprinting is amazing. It’s the reason I keep printing.

Where do you find inspiration within your workspace?
I have piles of books–old and new–that I like to flip through that take me to a new idea or for an animal photos for reference. Staring at my ink shelves does wonders, thinking what colors will work together best. I like putting images up on the wall or holding on to articles that inspire me. It’s important for me for where I work to be a happy place, with little fun things to catch my attention.

What are some of your time management secrets?
To do lists! I feel completely out of control without lists and I have them everywhere. I usually hand-write them, because it helps me remember things more, and it feels really satisfying crossing things off. I’m not the most organized person, so forcing myself to stop and think what I have to accomplish for that day, that week, etc. keeps me on target.

What advice could you offer yourself 5 years ago?
Too many things; if only there was a time machine. One, be more organized from the get-go. Set specific goals from the start–not vague–but specific plans. Think ahead more. I tend to jump head first into projects without fully thinking them through, which is something I actively work on now. Also, and this is a big one, everyone needs help in a business. Doing everything completely by yourself isn’t the best way. Knowing your limits of what you’re good at and what someone else can do for you will only make your business better.

How do you recharge your creativity?
Forcing myself to stop and do something else–which honestly is hard sometimes! I love going to see movies in a theater because I can’t do anything else but watch the screen and get sucked into the world on screen. There’s a great group of theaters here, the Alamo Drafthouse, and it makes me want to go see something everyday. We just adopted a super sweet pug, Salsa, from Pug Rescue of Austin and taking her for walks forces me to get out of the house and clear my head. I love taking classes in different mediums, even if I’m terrible at them. It’s so interesting to learn about different creative pursuit, and usually helps inform my own work, or at least gets me into different studio environment for awhile. I took a natural dyeing class last summer (at the Textile Arts Center in Brooklyn) and would love to take a weaving class or something in sculpture.

What quote keeps you motivated? What does that quote mean to you?
This may sound like a weird quote, but I constantly keep in my head “How I learned to stop worrying and love the bomb,” the alternate title to Dr. Strangelove. My business and life is pretty hectic and there’s always some weird issue or situation that comes up unexpectedly. I just try to embrace the crazy and roll with it.

How do you set goals for yourself?
Setting real deadlines is key for me. I’m a natural procrastinator, and am working on trying to get things done over time not at the last minute. Setting real deadlines with hard dates helps me get things accomplished. I just finished exhibiting at the National Stationery Show, and having that show date looming in my mind kept me on track with new designs for the show. Real deadlines make things actually happen.

How and when do you decide to celebrate a victory?
Just taking some time off, taking in a movie, or going out to dinner with my husband and allowing myself to really appreciate it. It’s when all the work makes it feel worth it.