About Me

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Los Angeles, California, United States
Graduating college w/ a BA in Criminal Justice,a minor in dance and a background in Nutrition I was super psyched for the life that was before me. At 25 I moved to Los Angeles & began my culinary adventure. After my first pop-up venture at a dive bar on Fairfax, I quickly moved up the culinary ladder. Jumping from Production Catering, to Sous, to Executive Chef, to business owner has been a whirlwind of adventure. Here is where I jot down my favorite recipes & places to eat. Welcome !

Monday, February 12, 2018

Galentine's   

  Someone once told me I reminded him of Leslie Knope.  So, naturally, I binged watched seasons 1,2 & 3 of Parks and Recreation the first chance I got.  Amy Poehler’s idea of this badass female character captivated me instantly. I would later walk around in my own head cloud repeating to myself ‘I am Leslie Knope’ !  Fearless leader, never takes no for an answer, stands up for what she believes in, friendships come first and above all an avid lover of all things breakfast … if this is what being Leslie Knope is all about, sign me up!
  Being the power woman that she is, Leslie created the ever elusive Galentine’s Day, held every year on February 13th.  It’s a time to grab your favorite gal pals, throw on your best shade of purple and head out for a night on the town making absolute sure that at some point breakfast will be eaten.  Leslies Galentine’s traditions have become so integrated into society that you can now find a section of Galentine’s cards at Target…I’m not joking I literally was there today. So, without further adieu I give you the ultimate Galentines Day plans to share with your bestie.

 The past few Galentine’s I’ve had a cozy night in with some friends for a breakfast pot luck, which of course, included multiple bottles of champagne…I mean if we’re going breakfast themed we’re going mimosa.  However this year bc it falls on a Tuesday I’m heading to the Paint & Sip Studio LA in Hollywood! A fellow Galentine’s bestie is the instructor  there and there’s lots of spaces to fill up. With that being said  I am packing up some champagne and strawberry pure ! Although I love the classic OJ , I’m also a huge lover of strawberry.  Strawberries are coming into season in the next month, but I can resist sipping on my bubbly topped with strawberry goodness.  This recipe is so easy and with minimal mess.
  When purchasing fresh strawberries, look for fruit that's free of bruises, or other blemishes. Since strawberries are part of the "dirty dozen" - foods with the highest pesticide residue - it's a good idea to buy organic. Six whole strawberries yield about four ounces of puree.

Strawberry Puree
1 dozen large strawberries
1 medium size pot or steamer
food processor or blender

  Make sure to wash strawberries with a mixture of three parts water and one part white vinegar to remove bacteria. Rinse in cold water and dry.  Remove stem and slice each strawberry in half, lengthwise, then into quarters.  If your strawberries are hard or frozen either steam or boil until fork tender.  Once done place strawberries in a bowl of cold water to stop the cooking process, then pat dry.  Puree in a food processor or blender until smooth.  Don’t worry if this is a little thick the champagne will thin it out.

  If you’re planning on having a girls night in, I recently made these pancakes with my mom over Christmas break.  Since we both like to keep it healthy we combined some favorites.

Pretty Lady Pancakes
6 tablespoons of almond flour
2 tablespoons tapioca
2 mashed bananas (or one sweet potato)
1.2 tsp vanilla
1 egg 
splash of almond milk (sometimes I sup for Hemp)
dash cinnamon (or whatever Im feeling)
  Mix together, pour in a greased pan and cook to your desired golden brown-ness