Category Archives: food

DIG In!

26th June 2013

DIG

The other night some friends and I were invited to Oakland for dinner at my friend Kristies house. Kristie had been talking about her blooming eatable garden ever since the weathers been getting warm and was planning on making us meal using ingredients from it!

I didn’t bring a real camera because I wasn’t expecting anything like what was presented. I knew that Kristie was cooking alongside her friend Madeleine but I didn’t know that Madeleine was also a chef of Sons & Daughters in San Francisco, when she wasn’t helping my friend Mother Nature make meals. They were calling the dinner event DIG. (dinner in the garden!)

DIG

It was a little cold and rainy outside, so Skinner started up a fire while we waited for dinner to be served. Then we were called back into the garden for dinner. We sat at the dinner table underneath an umbrella of grape vines. The 4 foot tall branches of kale gated off from any sort of reminder you that you’re in Oakland and not a vineyard France. And the unique flavors of food that we were served, could be compared to nothing but the feeling you get when you realize that you’re in the middle of creating new fond memories.

 Kristie and Madeleine created a perfect 5 corse meal that blended Madeleines fine dinning background and Kristies healthy vegetarian home cooking, beautifully.  The pasta was made from scratch, the ricotta cheese was made in the house, the vegetables were all plucked from where we got to sit and talk to each other for one of those rare, no-work environments that everyone practically lives in for being self employed.

I ate a meal but created a memory of a new moment in a new environment with a group of really inspiring friends.

DIG

 

My New Favorite Energy Bar

19th June 2013

Last week, while I was at Disney, I passed that sticky thing on a stick that I see at every purchasable corner of Disney World.

The massive lollipop. It seems so intimidatingly sweet and oversized that I’ve never attempted to eat one but that day was different.

I had been up since 5am with nothing to eat and no clear view of when I would have a chance to get real food, in sight. It seemed like the most logical idea for how to regain some energy.

So I picked out the one with the most twists of fun colors and bought it!

I realized quickly that there are three important things to remember while attempting to eat a cartoon-like lollipop:

  1. Its not possible to fit it in your mouth, so choose only one side to lick
  2. If your milkshake brings all the boys to your yard, then your lollipop will bring all the children to where you’re standing in line for the Dumbo ride
  3. Your hair also may love it. Keep both children and your hair back, and the treat will sustain minimal germage.

I could only get to a certain point in the 2 hours that I spent working on it before it brushed up against a very sweaty parent and had to be thrown away but it was a fun time while it lasted.

Whats the last new food you’ve tried?

D.I.Rye

23rd April 2013

I recently got to work with the people over at Whole Foods online magazine, Dark Rye! I was asked to submit a tutorial that is environmentally friendly and cute. I had lots of fun making baskets out of paper, and strawberries out of watercolor.

Check out the whole tutorial that I shot and illustrated, over at Dark Rye!

This Time, Last Week.

27th January 2013

Alex and I went on a day-te last Sunday. We roamed around Utah hoping to stumble upon some hidden gem shops or strange people to befriend. Thats where the Mormon aspect of the town really came forward. Everything was closed on Sunday, and it was far too cold for even the craziest crazies.

After a bit of aimless driving, we worked up an appetite and stumbled into the nearest open restaurant for breakfast. It was a glorious stumble.We ended up at The Copper Onion. A brightly light, rustic themed restaurant that was unassumingly placed practically within the movie theater next door.

The best things I got out of our trip to The Copper Onion:

  • BBQ brisket on a biscuit with a fried egg and hollandaise
  • 4 dollar mimosa
  • shishito peppers

and seeing this face being constantly concerned with biting into a spicy pepper, within the bunch.

How Tu-esday: Ham and Gruyère Pop Tarts

8th January 2013

Ok, to their more of a “turn over” than a pop tart, but pop tarts are just such a fun breakfast food that I these deserve that title, anyway!

I was in a bit of a bind when Christmas came out of nowhere this year, and I had offered to contribute a dish to a family full of cooks. Christmas eve is no time to brave the grocery store, so I used some things sandwich essentials I had in the refrigerator, along with some pre-made pie crust that I like to keep in the freezer. With this, I put together with what has now become my new favorite hand held meal!

It was so easy to make, that I didn’t even know how to take photos of the short process, so I drew it out instead!

Some great things about these ham & cheese pop tarts:

  • it takes nearly no time to make, for a ton of people
  • instead of baking them right away, you can freeze the pocket and thaw/ bake it on a later and lazier cooking day
  • you can add lot of things other than just ham and cheese. (examples: mushrooms, peas, bacon, macaroni!!)

To make about 15 of them, you’ll need these things

*You’ll also need a baking sheet and some parchment paper, but I forgot to add that doodle. Ooops!

Now, preheat your oven to 400 degrees and follow the instructions on how to make some pop tarts:

grate the cheese, dice the ham, and roll out the doughCut the dough into rectangles. Pile some ham and cheese in the middle of one rectangle of dough, then stack another rectangle on top of it.Seal the pop tart by pressing along the edges with the tip of a fork.

Separate the yolk from the egg, and lightly brush the egg white on top of the pop tart. (It’ll give it a nice glossy toasted look in the end.)

Place the pop tarts on a parchment lined baking sheet, and put them in a preheated 400 degree oven for 25 minutes, or until golden brown. Serve them with a little whole grain mustard and pat yourself on the back because you’re totally a baker, now!

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