On Thursday we released our music video for "Friends" - check it out on YouTube! youtube.com/user/moselyband #ottmusic #musicvideo #letsjustbefriends

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One Nice Bug Per Day

祝日 / Permanent Vacation

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❣ Chile in a Photography ❣

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shark vs the universe
Alisa U Zemlji Chuda
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YOU ARE THE REASON
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@moselyband
On Thursday we released our music video for "Friends" - check it out on YouTube! youtube.com/user/moselyband #ottmusic #musicvideo #letsjustbefriends
Hitsman’s Spicy Pico De Gallo (8 servings)
When I joined the band Mosely, one of the first things we decided to do was have a “taco party” – After making everything from scratch and taking our first bite, we all looked at each other in disbelief at how delicious our tacos were.
“I’m pretty sure this is the best taco I’ve ever had” – The Whole Band
This has now become a staple for all our special occasions. So when we brought Heavy Hearts & Still Life to Ottawa, clearly we had to share our favorite tradition with them.
As a guitarist with a beard, clearly my specialty is my tasty Pico De Gallo. (There is a connection somewhere…) While I don’t stick to an exact recipe (I tend to eye-ball measurements), I will share with you all, my secret recipe.
Ingredients: 3 Hot House Tomatoes (Diced) Half a yellow onion (Minced) Red Pepper (Minced) 1-4 jalapeños (Or dried Chipotles) Garlic (Minced) 2-3 Limes (Juice) Olive Oil Chili Powder Salt and Pepper Cilantro
How to:
Tomatoes: Hot House tomatoes are important – and the more Ripe the better. When they are Ripe, they are a little less juicy – this makes a less water filled bowl AND less messy tacos Before dicing, cut the tomatoes into quarters, and empty the seeds and juice into a garbage bowl (WHICH YOU WILL THEN COMPOST!) Using a serrated blade, dice them to your desired size and throw them into your Medium sized salsa bowl. Onion: Definitely eyeball this till it seems right – You might need more than half depending on how big the tomatoes were. However, you don’t want too much onion or the Pico will taste mostly like onion. There should be A LOT more tomato than onion.
Red Pepper: Dice the whole dang thing. I used to not put this in, but when I started, it brought it to a whole new level. Yellow or orange peppers might work well too, but I’ve never tried.
Jalapeños: This is the secret ingredient. Eyeball depending on how spicy you want it. The secret is in charbroiling them.If you have a gas range, throw them straight into the fire until they are completely black. If not, you can turn your broiler on high and leave them inside the oven for 5 minutes or so per side (Highest rack possible). Then the skin should peel right off. Then chop off the top – take out the seeds (DO NOT RUB YOUR EYE!!!!! WHATEVER YOU DO!) Mince them and throw ‘em in the bowl.
Garlic: I used to use pickled garlic – While this works fine, but the best flavor comes from garlic cloves. I have no idea how much I put in…sometimes 2 cloves, sometimes 5 or 6. It really depends on how much garlic I feel like AND how large the cloves are.
Limes: This is where A LOT of the flavor comes from. Roll the Limes along the counter before chopping them open (This releases the juices and makes it easier to get the juice out). Chop them in two and CRUSH THEM WITH YOUR MIGHTY FISTS. Drain the juice into your hands before hitting the bowl to catch the seeds.
Olive oil/Chili powder/ Salt and pepper – This is another thing that is to taste. Drop in maybe ¼ cup of oil and maybe 1 tbsp of Chili powder – VERY important ingredients. Add salt and pepper and taste it to your liking. Salt and pepper will bring out the flavors of everything you have thrown in. Less spicy – You can substitute chili powder for Cumin if you want a little less spice; I have tried this, it’s not quite as tasty, but still yummy!
Cilantro: I couldn’t even begin to think of how much I put it. I throw it in until it looks like a good mixture. With this herb, you can include the stems. If you are one of those CRAZY people that can’t eat cilantro because your brain tricks you into thinking it tastes like soap – use Basil or Parsley – But it will be half as good cause cilantro is the god of all herbs.
Finishing Touches
Stir everything together and let it rest in the fridge for 30 minutes to an hour. This will allow all the flavors to mingle and incorporate. Before serving, check to see if you’d like to add any more salt and pepper – just don’t go to crazy on it or it will taste like salt. While taco’s are the best place to use this – consider it for nachos – bruschetta – chip dip – or simply a pico salad to eat on the side. It is relatively healthy lunch snack food! -Eric Hitsman
PRE-SHOW TACO PARTY! #ottmusic #tacos #homemade #delicious @thisisstilllife @heavy__hearts
OTTAWA - House of TARG
If there has been one thing missing from Ottawa over the past decade, it was a classic arcade where one could enjoy an ice-cold beer. With House of TARG, you can enjoy an ice cold beer, while playing the arcade game Ice Cold Beer.
Walking down the stairs into the a space full of pin-ball machines and classic arcade games like Tron, Pac-man, Space Invaders, Area 51 and more, it absolutely gives the impression of a dive bar; dimly lit and staff members with shaggy beards, shaggy hair and impressive tattoos. The employees, however, are enthusiastic and welcoming making it a comfortable and enjoyable environment for anyone of any age.
Then you order their specialty: Perogies. HOLY COW! Perogies are the only thing on the menu, but it doesn’t matter.
They are a home run…a slam-dunk…a hat-trick…a touchdown or whatever sports metaphor you can think to compare. These aren’t frozen – they are made fresh from scratch out of locally sourced ingredients. My personal favorite (I have tried almost all of them) is #1 THE TRADITIONAL: Potatoes and cheese. The dough is perfect and the potato and cheese mixture is an amazing consistency that basically tastes like magic in your mouth. They are served with a dill sour cream for dipping that ups the flavor profile by about 1 million percent. On the side, you are given sauerkraut and a beet salad. If you are like me you are thinking: YUCK! ….NOPE! One of the most delicious things I ever put in my mouth. When I was finished, I even ate someone else’s.
Then we got the dessert perogies: #5 THE BIG SWEETIE - Four extra large apple cinnamon perogies drizzled with caramel sauce. Absolutely DIVINE. I described it as the second best dessert I have ever had. (I really really like cheesecake).
I haven’t even mentioned the stage for live music that Mosely will be performing on this coming Thursday August 7th. House of TARG is AWESOME! You should probably stop reading this and go there RIGHT NOW. Amazing staff – Amusing video games (complete with beer holders on the side) – Incredible food – GREAT PEOPLE. -Eric Hitsman
MONTREAL - Frite Alors!
MONTREAL, QC - A beautiful city, with vibrant arts culture and many delicious culinary experiences to be had. But when Mosely thinks Montreal, we think about one specific food indulgence, and that's very obviously Poutine!
Now, I'm a fan of the wide versatility of the potato in general, as you'll likely see from more blog posts. But there truly is something magical about the combination of fries, gravy and the glorious cheese curd.
We asked our fans where to eat and you guys said to check out Frite Alors! So we did!
Conveniently enough for us, Mosely was playing at Piranha Bar which is located right upstairs from Frite Alors! so, it made the decision of where to get food extremely easy. Not to mention, they deliver to the bar and they give a 50% discount for the musicians playing. Nuff said.
I struggled through the menu, because I have a hard time making up my mind when it comes to food, and they had many options. When I saw that they had "La Montréalaise" which is their Montreal Smoked Meat Poutine it just seemed like the right thing to do... because, "when in Rome"...
It was délicieux! The fries were fried in dirty fryer grease (fry truck style), this is the most authentic way and it really kicks up the flavour on the spuds. This place has earned their name, because their fries (frites) were crispy on the outside soft on the inside and held up surprisingly well to the veritable mound of cheese curds and gravy. Not overly salty like some poutine gravy can be, just right.
But my favourite part was the smoked meat, they do it just like if you ordered a stacked smoked meat sandwich from any deli in Montreal... they pile it sky high right on top of your poutine. If you're like me, you just add a little yellow mustard for tang, and you're in flavour city! Magnifique! -Dani Poisson
Straight up G. #goldrecordz @audiovalley #bms2014 @live885fm #mosely
STOLEN: Black Electric/Acoustic Takamine - car was broken into at Garland St. / Wellington St. W 9pm-12am Wed #ottawa #hintonburg #theft
Back at it! #music #writing #demos #newsong #ottmusic
Just another day at the office. #ottmusic #jams
Taking the luxurious red limo to a songwriting session this morning! Mat's not awake yet.... #rockstarlyfe #octranspo #ottmusic
#tbt to #ORL2014 where Mat played drums in a band called "First Sex"! Catch Erik's band, Cold Capital at Bluesfest on Blacksheep Stage Friday at 6pm! @ottawabluesfest
Thunderstorm acoustic jams. #moselyband #acoustic #music #band #ottmusic
Found an inexpensive way to update our posters! #crafty #beard #sharpie
Dani is able to take this selfie because a wonderful human being named, "Emily" found her iPhone, contacted her and returned it! Enjoy the free Mosely swag, Emily! You rock! #kindness #bethechange
Laying down some tracks for some new song demos! #moselyband #studio #recording #writing
Mat on drums! #ORL2014 #madness
Ottawa Rock Lottery magic happening right now! #ORL2014