For anyone who’s been a kid in the last handful of decades, you must see The Lego Movie. It’s seriously fun and the animation is just so so cool. Plus, I dare you to keep “Everything is Awesome” out of your head.

If you think that Ke$ha/Pitbull song “Timber” is pretty silly, you may change your mind after hearing this version.

I’m a sucker for a good pair of glasses. Everyone’s favorite online glasses shop Warby Parker just released their new Palm Canyon Collection. It features their coolest frames with a charming textural update. The details on the frames are made by “melding sheets of woodwork-inspired acetate and tortoise acetate together” and each pair is unique, just like you. Check out the entire collection at warbyparker.com.

Teaser trailer for the new stop motion film The Boxtrolls, from the makers of the amazing Coraline. This trailer makes me want to watch a movie of them just making the movie. So much work and such incredible detail.

This year, Clay and I spent the time between Christmas and New Year’s Day in Austin, Texas with his family. While there, I was able to cross off an item from my 30 Before 30 list, #15: Eat at a Top Chef’s restaurant. Not only was it a Top Chef, but it was one of my very favorites: Paul Qui from Top Chef Texas.

They graciously accommodated our party of 14 for a 3-hour meal. The menu was exciting and the service was unbelievable. Every course came with unique flatware, locally-designed plates, and table-side presentations. Paul even served and explained a few dishes to our table.

I was already so excited and then I saw calimocho on the menu. I make my own basic version by adding red wine to Diet Coke, but theirs was, expectedly, soooo much better. It included some spices I can’t remember and orange peel. And it came in this really neat spouted carafe. Amazing.

Qui serves family-style so we were able to try most of the food from the menu. We started with an “ode to Michel Bras”: chilled turnip dashi over a selction of vegetables from Austin farmers, and kinilaw: amberjack filipino ceviche (one of my favorite dishes of the night).

Next we had chicken adobo rice, kare kare: filipino peanut curry vegetables, cabbage with crispy chicken skin and spiced yogurt, and sea urchin pasta (not pictured). The kare kare was the best thing I ate. It was a new flavor and so delicious; it didn’t even need meat.

Next we tried dinuguan: pork and blood gnocchi, three preparations of rabbit, and chicken inasal. I couldn’t get good pictures of these courses, but they were all phenomenal. My mother-in-law even said it was the best chicken she’d ever had. After dinner they brought us crackers with a foam topping, meant to taste just like Ritz crackers and cheese. This was an exciting Top Chef kind of moment for me. I haven’t eaten much foam anything, let alone cheese-flavored foam.

For dessert we tried halo halo and a cheddar cheese ice cream sandwich. Both were delicious and so different than anything I’ve ever tasted.

All in all, it was an unforgettable experience. Now Clay and I are talking about traveling the country to eat at more Top Chef’s restaurants. And I can’t wait!