Okay if I fucking offer you a tissue it means you won’t stop snorting back your snot and you better damn well take it if you don’t want me to kick you in the shin
Stop fucking sniffling you damn snifflers
LA Arts DistrictWe love DTLA. You’ll find the city’s creatives away from the beaches and suburban sprawl and nestled in a few blocks of warehouses that is the Arts District. The area is undergoing a huge reoccupation that’s resulted in amazing people and places to make up a vibrant community.
Stay: book an AirBnB in one of the many beautifully refurbished warehouse lofts
Shop: Alchemy Works, Apolis, and Poketo are all beautiful and eclectic shops that have everything from Warby Parkers to “cologne” to make your campfire smell better.
Eat :Wurstkuche has the perfect people-watching patio, complete with beers and sausages for everyone (from rattlesnake and rabbit to vegetarian). La Reyna is an excellent taco stand, and you know you’ve made it when you get invited to actually eat inside. For a garden patio full of good-looking people, check out the new vegetarian Zinc.
Drink: BlackTop Coffee attached to Alchemy Works serves up Sightglass Coffee and Tony’s Saloon is a dive bar with craft cocktails, but definitely try to check out the homegrown Handsome Coffee Roasters while it lasts (it’s turning into Blue Bottle’s LA HQ).
Chocolate Chia Cookies
Makes 10 cookies
- 1 cup of almonds
- 1 cup of hazelnuts
- 1 cup of quinoa or buckwheat flour
- 1/3 of a cup of pure maple syrup
- 1/4 of a cup of medjool dates
- 1/4 of a cup of water
- 3 heaped tablespoons of raw cacao powder
- 3 tablespoons of chia seeds
- 2 tablespoons of coconut oil
Simply place the nuts into a food processor and blend for a minute or two until a flour forms, then add all of the remaining ingredients and blend again until a sticky cookie dough forms.
Scoop about a tablespoon into your hands, roll it into a ball and then flatten it using a spatula onto the baking tray so that they are nice and thin. Keep doing this until all the cookies are on the tray.
Bake for about twenty minutes at 180C, until the cookies are firm and starting to slightly brown. Then leave them to cool for a few minutes before enjoying!
So much yum
On the one hand: it’s a pretty straightforward recipe (before adaptation, anyway)
On the other: before I come home, some nights, one or both of us will text the other about feeling like ramen but not like going out, at which point it’s a matter of time before this particular recipe comes into play. We make it often enough that most of the things required are on hand, and the things that aren’t can be picked up on the way home (when you remember to.)
Side note: lemon grass freezes pretty well, as does ginger. It wouldn’t be all that hard to assemble little freezer bags of aforementioned aromatics, along with whatever else you might like to add (I’ve been thinking about lime leaves, maybe.)
Usually I’ll queue up an inadvertently melancholy playlist (though I keep telling myself that maybe The National isn’t the greatest thing to sing when you’re cooking and then do it again, but anyway), throw all the aromatics into the water before stirring in the “better than bouillon,” and having typed this admission I can feel Kristen’s disapproval from all the way across the country (because I should either be making my own stock or making my own better-than,) and the night I made the bowl above, I then realized that there was nothing suitably green in the fridge, and so turned the stove off, put a sweater on, and then ended up inspecting heads of garlic for firmness and asparagus for consistency at one of the local markets.
The extended soak time didn’t do the broth any harm, so while the bacon simmered, it was easy enough to handle the rest of the prep (boil water for five-minute eggs and three-minute noodles, chop garlic, break off what always seems like a distressingly large amount of inedibly woody asparagus bottoms, get a frying pan ready.)
After that’s done, it’s a minor matter of juggling pans: pull the bacon out of the broth, slice it up, and then render into crispness but not burnitude; throw some chopped garlic and asparagus into the bacon fat along with a little smoked salt; soft-boil some eggs and then cook your noodles in the same water. Somewhere in there, strain the solids out of your broth, but pull the whole garlic cloves out, mash them with the flat of your knife, and stir them back in. It won’t taste like garlic: merely velvety and a little sweet.
When it comes time: to lay the noodles in the bottom of the bowl, and then top with the bacon, egg (poached, fried, or soft-boiled, depending on the day,) asparagus (sometimes it’s a different vegetable, sometimes it’s just frozen spinach that went in with the noodles,) before pouring the broth over.
Photo reblogged from with 1,698 notes
They come over with a bag that’s got haloumi, wine, crusty bread because they went by the bakery on the way. And everyone plops down somewhere in the kitchen, and we set up little prep stations, everyone with their wee corner, someone always standing in the way of the compost, and there’s music and chopping and I always wish for more knives and butcher blocks. We make a meal together that goes well into the night.
A great supper begins by putting guests to work.
Need to actually do this
Greek Yogurt, sunflower seed butter, vanilla bean honey, cocoa nibs, dried cranberries, chicory granola, fresh strawberries. Starting this week off right! #vscocam #healthy #breakfast
Page 1 of 16