11.08.18

EAST SIDE LA TOUR!

east side LA | food tour

you could probably argue that los angeles is one of the most exciting food cities in the world right now and there is no shortage of fun new places popping up all the time. i live on the east side of the city, (i consider the east anything from east hollywood to south pasadena) which is FULL of cool places to explore, new cocktail bars to try, lunch spots, farmer’s markets and casual dinner joints. i love to cook at home but i also like to get inspired and try new places. transportation issues are real in the city, getting places, parking, etc so we partnered with to create this east side food guide. i’ve used for years and really appreciate how accessible it makes traversing los angeles. i get really anxious thinking about parking logistics and i appreciate not having to worry about that. they also have a new feature that lets you request a ride for a friend which is awesome because sometimes an LAX pick up isn’t the easiest but i don’t want someone visiting me having to pay for their own airport ride.

east side LA | food tour
east side LA | food tour
east side LA | food tour

here are some highlights from our food day and i am adding a few faves in as well!

: a new-ish local spot in our neighborhood where we easily grab a beer and a pretzel on the weekends. it has a cute, laid back retro vibe.

: we love this authentic mexican restaruant in eagle rock. we eat at the bar on a friday nights and order the tacos, elote, and a few modelos. their food is really delicious!

east side LA | food tour
east side LA | food tour
east side LA | food tour
east side LA | food tour

a few minutes down the road we stopped at , the sister restaurant to pine and crane in silver lake. the minced pork rice bowl and the shrimp wontons are my favorite!

also, bonus of riding in an is getting to look out the window and take in the scene. we drove through the cutest neighborhoods by occidental college with tons of pretty craftsman homes that i’d never noticed before.

east side LA | food tour
east side LA | food tour
east side LA | food tour
east side LA | food tour

a quick pick me up coffee from , basically a walk up coffee window on york street. love their tiles too!

and if it’s happy hour, check out across the street. it’s a good date spot.

and then took a ride over to the thursday night which is a nice treat in the fall. it’s from 4-7pm so the weather is great, the vibe is chill and you can grab a bunch of snacks for dinner. i highly recommend taking an there because the parking can be tricky in that neighborhood. 

east side LA | food tour
east side LA | food tour
east side LA | food tour
east side LA | food tour
east side LA | food tour
east side LA | food tour
east side LA | food tour
east side LA | food tour
east side LA | food tour

we tried the gourmet rice balls from a stand there and wow they were so good!

when in south pasadena try out . love the diner vibe in there and they make great classic cocktails! we always share a bbq plate and sit at the counter!

east side LA | food tour
east side LA | food tour
east side LA | food tour
east side LA | food tour
east side LA | food tour

and then a short 10 minute ride to check out some new and old faves in highland park. there is SO many new spots opening on figeuroa, it’s exciting. we’ve been spending a lot of weekends just strolling from place to place.

for queso and classic texan cuisine!!

is somewhere i go at least once a week, it makes me so happy. i love getting meats and cheese there, along with other specialty foods when i’m entertaining. it’s really the perfect little grocery shop.

east side LA | food tour
east side LA | food tour
east side LA | food tour

then we tried the new vinyl bar, . we ordered manhattans and played a few songs on the jukebox before dinner. i like it in there!

is also a great breakfast and lunch spot, i love the breakfast tacos and the moros cakes! definitely check it out.

east side LA | food tour
east side LA | food tour
east side LA | food tour
east side LA | food tour

is definitely a new favorite, we loveee their pizza! we tried out the new restaurant in the back and the ambiance was super nice, we loved the wine but didn’t love our food as much as the pizza in the front…just gotta be honest here. but it’s a nice patio and the food is pretty good.

and grab a bottle of wine from on your way home!!! they also have tastings there and it’s nice to feel a part of the community and enjoy wine and cheese.

east side LA | food tour
east side LA | food tour

it was a very cool day exploring for joanie’s birthday! do you have any east side spots i gotta try out?! xx bri

photos by: designlovefest + ivan solis

(this post was sponsored by )

11.02.18

HI THERE

happy friday everyone. i am sitting alone on my couch in my robe and 4 blankets (i am becoming that person and i love it) i thought i would just come check in because i haven’t in a while. the past month has been kinda strange…

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11.02.18

PIE WORKSHOP!

pie workshop | designlovefest
pie workshop | designlovefest

this is a post you’re going to want to bookmark because we’re giving away some serious pie secrets from the dessert genius Valerie of . we first met valerie a few weeks back at the Samsung dinner we attended and we were blown away by her pies and her charm. we asked if she’d want to offer a little pie workshop to get us prepped for the holidays and she kindly agreed and our friends over at , who are always game for our fun food related ideas, offered to sponsor the event. we had the best afternoon, making pies, sipping mulled wine, eating cheese and feeling very fall and festive! and we’re sharing all the recipes below! let us know if you make one, we’d love to hear how it turned out.

pie workshop | designlovefest

we started the day with making a roasted grape galette which is essentially a pie without the top crust. it’s really easy to make and doesn’t require the crimping or a pie pan.

Roasted Grape Galette

2 Quarts Purple Seedless Grapes, sliced in half
2 Ounces salted butter
2 teaspoons corn starch
12 ounces Vanilla cream (recipe below) 
one 13” Pie dough Round (pie dough recipe below)
2 Tablespoons sugar
2 sprigs fresh thyme
½ teaspoon Fleur de Sel

• Heat Oven to 350F

• In a medium sized bowl, pour melted butter over prepared grapes and thoroughly combine.

• Sprinkle cornstarch over the buttered grapes and mix until evenly coated.

• Place the dough on a baking sheet. Evenly spread the Vanilla cream in the center of the dough creating a 9 inch circle.

• Pour the prepared grapes onto the vanilla cream creating a tall mound.

• Lift one side of the dough onto the fruit and press down so it gently adheres. Continue all the way around the galette creating 5-6 folds in total.

• Refrigerate until firm to the touch. valerie and i are pictured below with the that i’ve had for a little over a year now and love!

pie workshop | designlovefest
pie workshop | designlovefest

• Using a pastry brush, evenly paint egg wash over the dough. Generously sprinkle sugar over the entire

• Bake for 40-45 minutes until golden brown.

• Finish with bits of fresh thyme and a sprinkle of fleur de sel.

Vanilla Cream

6 ounces whole milk
1.75 ounces sugar
1 Tablespoon light brown sugar
½ teaspoon vanilla paste
2 ounces heavy cream
2 large egg yolks
2 Tablespoons cornstarch
1 ounce unsalted butter (cut into small chunks)

• Combine the milk, sugars, and vanilla paste in a medium saucepan and bring to just a simmer over medium-low heat, stirring constantly. Remove from heat.

• Whisk together the heavy cream, egg yolks, and cornstarch in a medium bowl. Continue whisking as you slowly stream in the hot milk mixture. Pour the vanilla cream back into the pan and cook over medium-low heat, whisking constantly until the cream thickens. Remove from heat and stir in the butter until melted.

• Pour the cream through a fine mesh sieve into a medium bowl. Cover the surface of the cream with plastic wrap so it doesn’t form a skin, refrigerate until cold, about 2 hours.

pie workshop | designlovefest
pie workshop | designlovefest

the foundation of every good pie, the pie crust! Valerie is a crust lover and rolls her dough out thick, it makes it easier to handle and gives a solid base. one tip she gave and that i found helpful is that once your dough is rolled out, don’t pull on it. you can pinch it, fold it, etc but no pulling!

Buttery Pie Crust
makes enough for one 9-inch double-crust pie, two 9-inch single-crust pies, or fifteen 4-inch hand pies

2 ½ cups (12.5 ounces) all-purpose flour
2 teaspoons sugar
1 teaspoon salt
2 ½ sticks (10 ounces) unsalted butter, cubed and chilled
1/4 to 1/3 cup (2 to 2.5 ounces) cold water

• To make the dough in a food processor: Put the flour, sugar, and salt in the processor bowl and pulse once or twice to combine. Drop the pieces of butter through the feed tube, continuing to pulse until the mixture resembles coarse crumbs. Slowly add 1/4 cup water as you continue pulsing a few more times, then add more water if necessary; stop when the dough just starts to come together.

• To make the dough by hand: Put the flour, sugar, and salt into a medium bowl and mix together with a fork or small whisk. Cut the butter into the dough using a pastry cutter or a large fork until the mixture resembles coarse crumbs. Drizzle 1/4 cup water directly over the dough, mixing with the pastry cutter or fork, then add more water if necessary, mixing until the dough just comes together.

• Remove the dough from the processor or bowl and form into 2 equal disks. Wrap each disk in plastic wrap and refrigerate for at least 2 hours, or up to 3 days. The dough can be frozen for up to 2 months; thaw in the refrigerator.

pie workshop | designlovefest
pie workshop | designlovefest
pie workshop | designlovefest
pie workshop | designlovefest

CLICK THROUGH FOR MORE RECIPES!!

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11.01.18

DRESS YOUR TECH / 245

well these are sure PRETTY! grab your free desktop downloads from artist below and scroll through thousands of other designs right here!

CLICK THROUGH TO DOWNLOAD THE DESKTOPS…

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10.31.18

TORTILLA SOUP

tortilla soup | designlovefest

my aunt gave me the cookbook and i’ve been loving it. i’m really picky when it comes to cookbooks i’m willing to add to my collection because i don’t have a ton of space and i want ones that i’m actually going to use. her recipes are approachable, beautiful and fit for a weekday dinner or entertaining. i made her Tortilla Española and for today’s recipe post we made her tortilla soup. there are a zillion recipes out there for tortilla soup, this one is super approachable and could be bumped up by roasting your own chicken and making your own chicken stock or make as we did, the short cut way! the only thing i’d add would be some spice in the broth. we also made our own fried tortilla strips but you could skip this part and use chips. although, the fresh strips really take it up a notch – joanie

tortilla soup | designlovefest

what you’ll need:

• 1 rotisserie chicken shredded
• 1 large onion, peeled and chopped
• 1 15oz can of whole kernel corn
• 3 cloves garlic, peeled and smashed with the edge of your knife
• 5-10 tortillas
• 1 32oz container of chicken broth
• 1 15oz can diced tomatoes
• olive or avocado oil

garnishes:

• 1 avocado diced
• 1 bunch of radishes thinly sliced
• 1 cup diced Cotija cheese
• 1 bunch cilantro chopped
• 1-2 limes

tortilla soup | designlovefest

• to make tortilla stripes place the tortillas in a single pile and cut into strips. heat oil on medium in a pan filling it about 1-2 inches high. place the tortilla stripes in small batches so that they don’t overlap each other and fry on each side until golden brown. place fried strips on paper towels and set aside.

• in the same pan,  toss the corn until slightly charred (trader joes sells fire roasted corn in the freezer aisle if you want to bypass making it yourself!)

• in a large pan heat 2 tablespoons of olive oil on medium heat, add diced onions, a big pinch of salt and cook down until translucent; about 8 minutes. add 3 peeled and mashed garlic cloves and continue to cook for an additional 3 minutes, tossing occasionally.

tortilla soup | designlovefest

• remove the onions and garlic and place in a blender with the canned diced tomatoes. blend until smooth. heat 1 tablespoon oil and pour the pureed tomato mixture in, cooking down until most of the liquid is gone and it starts to thicken like tomato paste about 6-8 minutes, add the broth and bring to a boil, reduce to a simmer and taste, adjust seasoning as needed. next add the shredded chicken and the roasted corn. continue to cook for an additional 20 minutes on a simmer. remove from heat, add salt and pepper to taste.

tortilla soup | designlovefest
tortilla soup | designlovefest
tortilla soup | designlovefest

• prep all your garnishes, and set out on in bowls so people can top their soup as desired. we highly recommend a big squeeze of lime before serving!

tortilla soup | designlovefest
tortilla soup | designlovefest
tortilla soup | designlovefest
tortilla soup | designlovefest
tortilla soup | designlovefest

images by:
styling by: joanie cusack 

www.arbud-prom.com.ua

sweet-smoke.com.ua

В интеренете нашел интересный блог про направление грузовое такси киев exstraeconom.kiev.ua
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