gracias madre

  I had lunch this week at Gracias Madre, an amazing restaurant in West Hollywood serving fresh, inventive tasting Mexican food in a seriously beautiful space. The menu is all ‘plant based’ aka vegetarian, but not in a new wave, hippie kind of way – just casually and deliciously, and still with a full bar replete with a lengthy tequila menu…
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italian night at the campeaus

The other night I was craving Italian food; not big bowls of pasta or a super thin crust pizza (though I do love both), but something light, fresh and delicious, like you would find in Tuscany or a little coastal town. I flipped through my Eataly cookbook and found exactly what I wanted to make: Branzino with tomatoes and olives accompanied by…
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currently loving:

Roasted Brussels Sprouts in a Maple Miso Glaze

I know it might seem a little early for a Brussels Sprouts recipe, but they’re currently in season and the perfect looking ones at the farmers’ markets have been calling my name. I bought some last weekend and roasted them with just some olive oil, salt and pepper, but wanted to try out a recipe for them that wasn’t super…
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the best berry crisp recipe

I’ve never been much of a baker, but I’ve found a couple of recipes that I like to make. The key is that they have to be very simple, and have very delicious results. Enter my favorite dessert to make: mixed berry crisp from Jessica Seinfeld’s Can’t Cook Book, which is a great resource even if you can cook. I basically follow her…
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Ester’s Wine Shop & Bar

So many new restaurants have been opening up near my house and it is very exciting. The latest one that I’m most excited about is Ester’s, an incredibly beautiful wine shop and bar hybrid tucked inside a refurbished Art Deco building in downtown Santa Monica. I haven’t actually eaten (or drunk) there yet, but I did pop my head in the other day…
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cherry time

Cherry season is in full force, especially here in The Okanagan where particularly gorgeous cherries are grown. My sister and I recently picked up a bunch of them from a fruit stand, which she used to whip up a clafoutis from Mimi Thorrison’s cookbook. It turned out perfectly, and I got inspired to look up a few other cherry centric recipes…
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