Beer Please

I know I have to work on this posting regularly thing. Maybe aiming for once or twice a week is a more realistic goal for me, since I started working full-time for a start-up… read long hours. But I love it and I get to stare and the Santa Monica beach all day, so can’t really complain.

But that’s neither here nor there.



What is HERE, is this amazing design work my Timur Salikhov. I just couldn’t resist sharing! Need I say anything else. Time to go crack one open. Hope it tastes as good as it looks!

Design Love

It’s been awhile since I’ve posted here. My apologies dedicated readers. I had some issues with my account info and was unable to log in and post. Funny how you want to blog that much more what you have no access to your account. But fear no more, for I am back.

I thought would start with a design post since it’s been a while for one of those. I fell in love with the designer Caleb Heisey and her packaging for a Swedish Folksaga Liquor. Enjoy!

Outstanding In The Field

For a few years now I have been pining over going to Outstanding in the Field. It started in 1999, an outdoor culinary dining adventure set in the middle of a farm. Founder Jim Denevan invites a chef from a nearby restaurant to cook outside ingredients that grow right there at the farm you are on, and sometimes a neighboring farm as well.

So, I finally said this year is the year. I am going to Outstanding in the Field. So, right when tickets went on sale I snagged my pair to one outside San Jose in a town called Sunol. And a few weeks ago I enjoyed some of the best food I have ever had.

Chef Sean Baker was there to cook all the food right there next to the table. He works at Gather restaurant in Berkley and was named 2010 Chef of the Year by Esquire mag.

I think everyone there (about 150 people) was taking pictures of the plates as they came out. They were as beautiful as they were tasty. Here’s just a few.

Thursday Thanks ::: 10 :::

It’s thursday. And today I am so thankful for so many things:

• Having a fun convertible to drive up the coast anad have a lovely dinner in Malibu with my beau

• A girls weekend in Palm Springs riding horses and drinking vino

• Having two of my favorite people coming over for dinner at the new apartment

• A wonderful step father who helps me turn my old furniture into something shinny and new!

One Beachy Salad

A few weekends ago I visited my hometown of Palm Springs. My visit there is never complete without a visit to Cheeky’s. Now normally when I go there I get some sort of brilliant egg concoction and a cocktail. But this particular past visit I was feeling a little on the butterball side of healthy, so I opted for a salad called the Bikini Salad to ease my conscious. It was just what my body needed. Light, healthy and even better yet, tasty! So of course when I got home, first thing I needed to do was re-create it.

+ 1 bunch kale

+ 1 cup jicama, sliced

+ 1 cup carrots, sliced

+ 1 cup green beans (French are the best, the skinnier the better)

+ 1 cup shelled edamame (frozen is just fine)

1. Bring pot of water to boil on stove. Toss rinsed breen beans and edamame into the boiling water for 3-5 minutes. Careful not to over cook, you still want them to have some crunch. When done, throw into a large bowl of iced water to stop the cooking and to hold the bright green color. Set aside.

2. Rise, dry and trim kale, cutting out the tough stems and chopping the leaves into bit sized pieces. Toss into large salad bowl. Add 1/2 teaspoon of salt, making sure to coat all the leaves and cover and set aside at room temp for about an hour. When done, leaves should look darker in color and moist.

3. While the kale is marinating, slice the carrots and jicama.

4. When the kale is ready add the carrots, jicama, edamame and green beans. Add dressing (recipe below) and Enjoy!

+ 1/2 cup sliced carrots (about 1 large)

+ 1 small shallot, sliced

+ 1 2-inch piece fresh ginger, peeled and sliced

+ 1 clove garlic, sliced

+ 2 tablespoons white miso

+ 1/4 cup rice vinegar

+ 1 tablespoon soy sauce

+ 2 tablespoons honey

+ 3/4 teaspoon toasted sesame oil

+ 1/2 cup olive oil

1. Add all ingredients minus the oils into blender or food processor. Blend together for about a minute, until finely incorporated.

2. Add the sesame and olive oil until smooth, about 30 seconds. If you need to thin the dressing out use 1 tablespoon of water at a time until you are satisfied with the consistency. Dressing will save for about 3 days in the refrigerator.

Enjoy and Happy Monday all!

FNL – Unbooked 6

Today’s jam is from Jed & Lucia, who have been around for more than a hot second. The Californians started playing their indie electro-folk-pop together since 2005.  There latest track “Its a Wonder” has that wonderful summer sound. It’s even a free download for you right now on their site.

“This is Why” released in 2011 and “April Showers” released in 2010 are great mellow jams to chill out to.

They remind me of another awesome summer tune I got stuck on back in the summer of 2010, “Brazilian” by Gramophonedzie. (Please, excuse the video, I couldn’t find a better clip of it. might I suggest pressing play and closing your eyes and just enjoy the sounds.) Also, a free download here.

Though both, Jed & Lucia and Gramophonedzie may never make it onto SNL, I think they are fantastic and deserve to be heard. Happy Friday! Summer’s nearly here!