After more than three years of sharing our favorite—mostly local—treasures with you, it’s time for YHO to take an indefinite break. Work has never been so much fun, and yet, we find ourselves too geographically and financially challenged to keep this project moving forward for the time being. If you would like to stay updated, be sure to follow us on Twitter and Facebook.

In the meantime, if you’re in need of a lifestyle writer or editor, don’t hesitate to e-mail ali (at) yourheartout.com. (She writes most of the stuff around here, unless otherwise noted. And she’s used to writing about herself in the third person, in case you were wondering.)

Please, continue to keep up with all of the gang by visiting our sites and blogs.

We remain your faithful Utahphiles. We’re really gonna miss you.

Ali & the YHO crew

Samantha is already tired of being cold. And on her bleak lunchbreak, the last thing she wants to do is fork out $5 for a so-so sandwich with pink tomatoes and partially-frozen deli cuts at another footlong franchise. She wants soup, glorious soup. As they say, it’s good for the soul—especially cold souls.

As such, she wrote in looking for the best cuppa soup in the state. We’ve hashed out the Soup Kitchen and Big City Soup in the past (what happened to Big City?!), and now we’re on the lookout for more options.

We’ll take chowders, bisques—even split peas. Got a soup du jour in mind? Chime in below.

They say imitation is the greatest form of flattery. If that’s the case, local designer and crafty lady Ann H. must be feelin’ some serious love. She’s the face and fingers behind adorable Lou and Lee headbands for kiddos—the same headbands that have generated a handful of spin-offs on crafty sites like Etsy. But just like a Louis V handbag or classic Frye boot (or Magnolia cupcake, while we’re at it), there’s nothing quite like the real thing.

Especially when the real thing is handmade and hand-stitched by a fashion-loving stylista. Ann’s signature designs are uniquely intricate and fashion-forward, always incorporating fabric rosettes, textured blossoms or vintage-inspired tattoos—and loads of sequins, on occasion. Attention to detail and creative genius come together to make a perfect look that can’t be replicated.

And that’s the kind of thing you can wrap your head around. Or wrap around your baby’s head.

{Band Together}

Lou and Lee headbands
www.etsy.com/shop/louandlee

If you need a crash course in “best of” songs for the closing year, look no further. Here’s our roundup of quality tracks that have been on repeat:

1. “You Told a Lie” by Camera Obscura
2. “You and I” by Wilco featuring Feist
3. “The Giant of Illinois” by Andrew Bird from “Dark Was The Night” compilation
4. “Basic Space” by XX
5. “Skeletons” by Yeah Yeah Yeahs
6. “Cheerleader” by Grizzly Bear
7. “Eet” by Regina Spekter
8. “I Was Only Going Out” by Loney, Dear
9. “Gimme Sympathy (Acoustic)” by Metric
10. “Knotty Pine” by Dirty Projectors and David Byrne from “Dark Was The Night” compilation
11. “Middle Cyclone” by Neko Case
12. “In These Arms” by The Swell Season
13. “Laughing With a Mouth Full of Blood” by St. Vincent
14. “All is Love” by Karen O and the Kids from “Where the Wild Things Are” soundtrack
15. “The First Days of Spring” by Noah and the Whale
16. “I Wish it was Christmas Today” cover by Julian Casablancas … just barely making the cut this week.

Preview some tracks here.

Now, you tell us who and what topped your track list this year.

Ostrich Looking Back print / $6 / By Ashmae

Felix baby tee / $50 / By Mafe Maria

Pram Cards / $6 / By Lemon Squeezy

Rusty Red hat / $30 / By K2P2

Geisha earrings / $19.50 / By Beaucoup de Bijoux

Aspens print / $30 / By Johnny Kurtz

Japanese-print Granny Bag / $42 / By Momi Style

Sayonara, First Night. Hello, Eve. Salt Lake City’s brand-new, three-day shindig kicks off today, and for just $15, you’ll get to take part in all sorts of goings-ons: brain freeze contests, break dance crews, ice skating, handbell ringers and ugly dog contests, to name a few. And there’s plenty of stuff for the kids, too: children’s theatre, storytelling, arts and crafts, etc.

It all goes down in a handful of downtown locations today, Wednesday, and Thursday. Let’s hope this par-tay is everything you could hope for.

Get a map here.
Check out the schedule here.
Buy tickets online here.
Get a dining deal here.
Snag a hotel package here.

{Evenin’}

Eve
December 29, 30 and 31, 2009
Downtown Salt Lake City, various locations
www.eveslc.com

This eco-friendly shop spins out organic tees and onesies in hip hues like “Not Baby Blue,” “Shimmery Lake,” and “Mustard Bisque.” Then, with the help of fun, pre-selected fonts that will bring out your varsity blues or inner grandma/geek (any needlepoint or zipsonic sketch fans out there?), you can apply a witty slogan of your own. You can upload your own images, too.

If you’re not up for the DIY thing, then look to Apericots for some of the freshest, funniest, or coolest onesies out there.

{Monkey Business}

Apericots
www.apericots.com
www.etsy.com/shop/apericots

At last, it’s so close we can almost taste it. We hope that your gift shopping is wrapped up, and that soon enough, the children will be nestled all snug in their beds or indulge in a long winter nap … so you can do the same. We’re wishing you glad tidings of great joy this weekend.

Here are some seasonal delights, if you still need help feeling the holiday spirit. Or simply misplaced your gift tags or can’t summon up the creativity for another girlfriend gift.

• Download YHO’s “Get Merry Mix” for you and some friends.
• Try your hand at homemade marshmallows.
• Print out some easy cheesy YHO gift tags.
• Make it special by putting some glam in your makeup or hair.
• Gather more ideas for off-the-beaten-path holiday tunes.
• Even candlesticks need cozies.
• A tulle headband or fabric-covered button project make easy last-minute gifts.
• And let this holiday be the one you decided to up and volunteer.

With the temperatures dipping below freezing in our neck of the woods, we Utahns are seeking places of shelter from long, chilly days of holiday shopping, working and general busy-ness. If said shelters can hook us up with fresh food, hot drinks, and downright charming atmosphere, we won’t complain either.

One place we don’t mind chilling (or thawing) out for lunch is Toaster’s Deli in Salt Lake City. With a cheery yellow reading nook stocked with plenty of magazines and giant windows that flood the restaurant with light, Toaster’s is a perfect place to relax and recharge. The menu includes a selection of breakfast items, coffee, tea and cocoa, as well as fresh sandwiches made with quality ingredients, and filling salads loaded with delicious toppings.

We felt obliged to try the most popular sandwich on the menu: the turkey avocado. It’s an instant classic served on grilled bread and made special by the addition of sweet balsamic vinegar. The soup of the day during our stop was a delicious chicken enchilada topped with crispy tortilla strips, and alone made our drive from Utah County worth it. Our salad of choice was the “Frenchy”: a savory mix of crisp romaine lettuce tossed in feta dressing, topped with tomato, cucumber, avocado, red pepper, onion and Swiss and provolone cheeses.

If you find yourself in need of physical and emotional refreshment during what will inevitably be another long winter—or simply during this rushed holiday season—head to Toaster’s for a pick-me-up. Whether it’s for caffeine or sustenance, it’ll be served up with style.

{Nice ‘n Toaster’s}

151 W. 200 South
and
30 E. 300 South
Salt Lake City, Utah
Open Monday through Friday, 7 a.m. - 6 p.m; Saturday, 10 a.m. - 6 p.m.; and Sunday, 11 a.m. - 3 p.m.
www.toastersdeli.com

Today’s Sweet: Homemade Marshmallows
Recipe From: Alton Brown via Food Network

Turns out, around here, we like marshmallows. The team has tried and shared before, but I’ve been wanting to put some recipes to the test for a while now. I’ve been holding off because I thought it would be hard and intensive. As it turns out, it’s easy—just incredibly messy. And I’m a messy cook to begin with. Let’s just say that my kitchen might be covered in a thin layer of cornstarch and powdered sugar.

Since this is the season for cozying up with a blanket (Snuggie, anyone?) and a hot beverage, homemade marshmallows made the perfect kitchen experiment. They make darling gifts, and you can take it up a notch by adding some to a jarred hot chocolate mix.

I searched high and low for the right recipe, and by George, I think we’ve found it. Alton Brown’s does it just right. It’s simple and he explained everything so well. Just don’t forget a candy thermometer or a clean-up crew.

Ingredients:

3 packages unflavored gelatin
1 cup ice cold water, divided
12 ounces granulated sugar, approximately 1 1/2 cups
1 cup light corn syrup
1/4 teaspoon kosher salt
1 teaspoon vanilla extract
1/4 cup confectioners sugar
1/4 cup cornstarch
non-stick spray

Directions:

Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. Have the whisk attachment standing by. In a small saucepan combine the remaining 1/2 cup water, granulated sugar, corn syrup and salt. Place over medium high heat, cover, and cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes.

Once the mixture reaches this temperature, immediately remove from the heat. Turn the mixer on low speed and while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the mixer speed to high. Continue to whip until the mixture becomes very think and is lukewarm, approximately 12 to 15 minutes. Add vanilla during the last minute of whipping. While the mixture is whipping, prepare the pans as follows:

For regular marshmallows:

Combine the confectioners’ sugar and cornstarch in a small bowl. Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use. When ready, pour the mixture into the prepared pan, using a lightly-oiled spatula for spreading evenly. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight. Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel dusted with the confectioners sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in airtight container for up to three weeks.

For miniature marshmallows:

Combine the confectioners sugar and cornstarch in a small bowl. Line 4 half-sheet pans with parchment paper, spray the paper with nonstick cooking spray and dust with the confectioners sugar mixture. Scoop the mixture into a piping bag fitted with a 1/2-inch round piping tip. Pipe the mixture onto the prepared sheet pans lengthwise, leaving about 1-inch between each strip. Sprinkle the tops with enough of the remaining cornstarch and sugar mixture to lightly cover. Let the strips set for 4 hours or up to overnight. Cut into 1/2 inch pieces using a pizza wheel or scissors dusted with confectioners sugar. Once cut, lightly dust all sides of each marshmallow with the remaining sugar mixture and store in an airtight container for up to a week.

And while we’re at it, here’s a recipe for a hot chocolate mix:

2 cups powdered sugar
1/2 cup cocoa (Dutch-process preferred)
1/2 cup mini semisweet chocolate chips
2 1/2 cups powdered milk
1/8 teaspoon salt
2 teaspoons cornstarch

You can also add crushed candy canes, or for spice, throw in a pinch of cayenne pepper. My personal favorite is a sprinkling of nutmeg and cinnamon.