Lemon + Rosemary Potato Pizza

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You know what’s delicious? Pizza, always. You know what’s the most delicious? This pizza from Martha. I mean, common. Lemon and rosemary! I know that sounds like soap, but trust me it’s fantastic. I swapped goat cheese for mozzarella and I also didn’t cook the onions for as long as she suggested, but success was still had.

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Soap pizza for the win,

-K

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Temescal

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Today was a bright shiny California day so I took roamed around one of Oakland “up and coming” neighborhoods: Temescal. (Tem-eh-scal, not Te-meh-scal) Most of my favorite places, I’m looking at you Bakesale Betty with your crazy changing hours, were closed so I went to Cholita Linda for the first time. Fish tacos + strawberry/mango aqua fresca = delicious heaven. Plus it’s got this fun Miami vibe, which is nice because I would never actually want to go to Miami so this is a nice alternative.

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Sunshine forever!

-K

An Unconventional Taco

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There’s this Mexican restaurant in my neighborhood that I go to basically all the time, partially because it’s über convenient, but mostly because it’s deee-lish. Anyway, they make this seasonal veggie taco that is so good I could probably eat it all the time, so I decided to recreate it. And might I say, it’s pretty on the money so give this a try.

Now, I know most people don’t associate kale and butternut squash with tacos and that is their loss. The squash is sweet and the kale is crunchy and the guacamole is guacamole which is known angel food. The best part about this recipe is if you throw some beans, rice, and sour cream it becomes a burrito! Burritos are good too!

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Ingredients: 

6 pieces of cooked Butternut Squash (I would do this the night before, the squash needs to be baked for 40 mins at 375 degrees) *see photo for size approximation 

1/3 cup Curly Kale

1/2 Sweet Onion

2 Flour Tortillas

3/4 cup Shredded Cheddar

4 tablespoons Guacamole (I bought this from my local market, but they hand make it so it still counts)

1/4 cup Chopped Tomato

Preparation:

Preheat the oven to 350 degrees. Pour a fine layer of olive oil on your skillet and place the butternut squash and the kale on it. Cook for about 5 minutes, or until slightly browned, then flip to the other side. When both sides are complete, move to plate and proceed to cook onion in skillet. Cook until onion is caramelized.

Place tortillas on a baking sheet, then put cheddar in the middle of tortilla. Stack kale, butternut squash, and onion on top of cheddar. Place in oven and cook for 10 minutes or until cheese starts to bubble. Spread guacamole on top of veggies and sprinkle tomato on top of that.

Fold in half and you are good to go!

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Also, my neighbors dog came to visit me and he was so stinking cute so he deserves to be in this post.

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Titus and tacos, what else does a girl need?

-K

Just Another Terrific Tuesday

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Today I took a Master Class from the incredible Wendy Whelan, who I’ve written about in past Favorite Things. She is the ultimate prima of New York City Ballet, or at least she was until she retired last fall. One thing that really astounded me is how nice she was. I mean she is so talented she doesn’t have to be nice to anyone, and yet she was super sweet. Anyway, after her class, Audrey and I decided that filling our stomachs with as many carbohydrates as possible would be the best course of action. And that means breakfast for lunch. So good. To put the cherry on top, I stopped my my parents to pick up a package (to be discussed in a later post) when I came across my old school portraits and some old glamour photos my mom did back in the late 80’s which are supremely hilarious, but also make me jealous of her hotness.

B7RIGwaCEAAeErV

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Happy Tuesday to you,

-K

Sunday Brunchday

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Yesterday, which was Sunday, we had Family Christmas Brunch which is a semi-annual tradition. Now, normally I would not recommend decorating sugar cookies at 9 in the morning, but because this was the only time we could get together (and also, I think, because my mom felt guilty for not doing all the other Christmas traditions this year because “we’re so busy”. psh) we will allow this much frosting this early in the morning. Also, TANGERINE JUICE. So good.

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I May Be Obsessed With Caesar Salad

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Another caesar salad recipe, yes I know, repetitive, but it’s with brussels sprouts! And its warm! I think that means it’s a fall caesar recipe, which is different than the other caesars? Anyway, I stole it from this blog and the only changes I made were removing the sardines and bacon because of that whole vegetarian thing and also because bacon and sardines don’t really do it for me. But even without the animal additives, this is DELISH. Highly recommend.

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Bon Appetite,

-K