How Much Do We Love…

HDMWL 175!

How much do we love spa night?? Bath bombs (LUSH please!) essential oil diffusers, linen sprays, clean sheet night, bath trays, candles, Kiehl’s Facial Fuel Eye Depuffer, a shower beer, face masks and more.

Want to win some amazing Burt’s Bees face masks? Enter our Spa Night contest by sharing and tagging your #HMDWLSpaNight photos on Twitter, Instagram, our Facebook page, or email it to us at [email protected] by September 15!

Join our fan page on Facebook and follow us on Twitter: HMDWL, Rob, Sara

HMDWL 173!

Tonight we love chicken pot pie, PEN15 on Hulu, and a catch-all/valet tray. Also you can watch Sara eat weird things over at Gross or Delicious.

Join our fan page on Facebook and follow us on Twitter: HMDWL, Rob, Sara

HMDWL 153! Tonight we love the Fitbit, making homemade pizza with Rob’s Mario Batali pizza pan or on the grill, and Work of Art on Bravo.

Shop for some of our favorite HMDWLs at HDMWL Store!

Join our fan page on Facebook and follow us on Twitter: HMDWL, Rob, Sara

HMDWL 96! Tonight we are excited about the new fall TV season, Sara’s obsession with Freaks and Geeks, and theme parties. And we’re throwing our own theme party!

HMDWL Listener Party!
Join Sara and Rob and guest host Danny Seo for an evening of eco-crafting!
2034 N. Halsted Street
Chicago, IL 60614
Monday, October 6
7-10pm

Space is limited, so if you are interested in joining us, please send an email to [email protected] as soon as possible so we can save you a spot!

We also (finally!) reveal the winners of our Summer Cocktail Contest. Drumroll please... Congrats to all of our winners:

Austin and his White Spaniard – winner of an iPod Shuffle

Chase and his Sweet Secret – winner of a vintage slide lampshade from Honeysuckle Creations

Kay and her creation, The Merida – winner of a $50 gift certificate from Tasty Jewelry

Jennifer and her Cherry Pink – winner of a shiny new cocktail shaker!

We’ll be posting all the recipe entries soon!

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HMDWL 84! Tonight we love schwag, tagless t-shirts and undergarments, and Muhammara.

Muhammara (Red Pepper Dip with Walnuts and Pomegranate)
Source: adapted from Paula Wolfert’s The Cooking of the Eastern Mediterranean
Yield: 3 cups
2 1/2 lbs. red bell peppers
1-2 small hot chilis, or 1/4 tsp cayenne pepper
1 1/2 cups walnuts
1 tablespoon fresh lemon juice
2 tablespoons pomegranate molasses, or more to taste
1 clove garlic, minced
1/2 teaspoon ground cumin
3/4 teaspoon salt
1 teaspoon sugar
2 tablespoons olive oil
For best results, make the recipe at least one day in advance.
Roast the bell peppers and the chili, if using, over hot coals, a gas burner, or under the broiler in the oven, turning frequently until blackened and blistered all over, about 12 minutes. Place in a covered bowl to steam for ten minutes, then rub off the skins. Slit open the peppers and remove the stems, membranes and seeds. Spread the peppers on paper towels and let drain for at least ten minutes.
In a food processor, grind the walnuts, lemon juice, pomegranate molasses, garlic, cumin, salt and sugar until smooth. Add the peppers; process until pureed and creamy. With the machine on, add the olive oil in a thin stream. If the paste is too thick, thin with a tablespoon or two of water. Taste and add more pomegranate molasses, salt or sugar to achieve a good balance between sour, sweet and salty. Refrigerate overnight in a covered container to allow the flavors to blend. Serve at room temperature.
MOLASSES:
3 cups pomegranate juice (if there is added sugar in your juice,
reduce the sugar called for in this recipe)
1/2 cup lemon juice
1/2 cup sugar

Combine all ingredients.
Simmer and reduce until there is only 1 cup of liquid remaining.
Chill.

Come see Sara sing!
Friday, March 21st
8pm
Cheri Coons in
It’s About Time
with Beckie Menzie
with guest vocalists Sara Davis, Tony Gibson, and Steve Wallem
Davenport’s Piano Bar & Cabaret
1383 N Milwaukee Ave
Chicago, IL 60622
$10 cover with a 2 drink minimum
Reservations suggested: (773) 278-1830

Don’t miss Rob in Carousel at Court Theatre in Chicago.

Email us at [email protected] or call our new listener line at 206-666-5995!