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A collection of photos and recipes of food & flavorful settings.
Here's to the things that make us feel good and the people we share it with.
Welcome.
  1. Because La Pain Quotidien is the stingiest when it comes to lox in their dishes. Top with goddess dressing or eat it naked. Pocket the 11.99 and get your eyebrows waxed, ya fancy hipster.
  2. Semi-Homemade (upgraded) shrimp broccoli and mushroom udon. Cause the weather is strangely cold for late February in SoCal but at least I won’t starve.
  3. Hels & Chew Midweek Dinner Date: Half & half turkey burger with colby pepper jack, eggplant tomato spread and grilled veggies on sourdough with a side of sweet potato tots b.c. not everything I make can be gourmet, and Trader Joes had the best comfort sides.
  4. Golden Deli: in which we ate EVERYTHING.
  5. Spiced almond and sage crusted salmon with mushrooms caramelized in pomegranate molasses and creamed honey over a bed of micro-greens (catch your breath..) and dressed with a balsamic glaze. BUH-DA
  6. I made my main man a fine ass cake for no specific reason other than to saturate him with sugar and affection before I go back to the academic hustle. Inside is a basic fluffy white cake (which I colored Tron blue) laced with cream cheese frosting and filled with strawberry compote cream. It sure was tasty but ain’t it pretty tho?
  7. Bibigo chicken cilantro potstickers cause its 3 am and I’ve been craving Korean food for days (meh, this is as close as its gonna get); I cannot bother to make anything else.
  8. Raspberries & Mint
  9. Sunday brunch with the little man at Europane was eggcellent.
  10. Brunch today Poached egg on cottage cheese on baby arugula and basil garnished with cherry tomatoes and avocado. Oh, and how could I forget the grilled garlic sourdough. Top it off with your favorite hot sauce and you got a plateful of fancyyy~
  11. Café Bizou As emotionally exhausting bridal showers are -what with the speeches and remembering what your cousin was like after her first break up and not believing that she’s going to actually bare children probably at one point and oh god at least have the decency to warn me to wear water proof liner I actually worked hard on this- the seared tuna with a side of fresh ginger, avocado and sweet and spicy dressing was on point. The never ending flow of mimosas don’t hurt either. Keep em coming, garçon.
  12. Food from my phone | Ma and I make a life-ruining chicken cacciatore recipe Served over fresh and buttery gnocchi, garnished with crema mexicana.
  13. Food from my phone | Early summer supper Indian spiced turkey burger with cheddar, grilled mushrooms, onions, and green chili on grilled sourdough. Paired with garlic fries and passion fruit lemonade.
  14. Brunch | Mother’s Day celebration with the family on the patio. Smoked Salmon Eggs Benedict with avocado, bacon (for the men in my family) and basil. Blueberry & Strawberry Lebneh garnished with mint and a drizzle of honey. Bubbly Mango Mascato Mimosas (tongue twister of the day!). & French Press Vanilla Lattes .
  15. Things I Could Eat Forever | Spiced Mangoes: what locals in Baja Mexico taught me (*with some tweaks) Lots of sliced mangoes. If you wanna step it up, slice them transparently thin. A whole lot of lime juice and some pulp. (golden ratio - 1 mango: 2 decent sized limes)  Add course sea salt and cayenne pepper to taste. I can b.s. measurements all I want but for this component it varies.  Some people have different preferences of how spicy/salty or sweet/sour they like their mangoes so test it out and find the right balance for your palette. Start out by adding small amounts until its just right and remember not to over do it! Garnish with teaspoon of *zested ginger root and chopped cilantro to give it some bomb floral notes and color. Spiced mangoes are an awesome side dish for summer; it compliments most all things BBQ and its a spicy tangy (& healthy!) lounge snack.  I get some pretty insatiable cravings for this stuff sometimes and I am a diehard fan of mangoes and spicy/sour things so if you’re like me you’ll be likely to whip this up, save it in the fridge and eat it all da thyme.
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