Historic Crenshaw is Getting Upgraded

(my new Avi pic @ilovecollins taken at the BHCPLive)

Who: BHCP
What: Baldwin Hills Crenshaw Plaza Redevelopment Project
Where: Its in the neighborhood
Rating: Live music is always a good time.

Its very cool that the time is being taken to redevelop the historic Crenshaw district. Namely the Baldwin Hills Crenshaw Plaza and the now Rave Cinema. I lived up the street from this mall between the ages of 7-16, so my days of roaming the streets and spending a countless amount of hours with friends window shopping happened within the radius of King, Crenshaw, and Stocker.

Of what we can call LA culture this area has given us cruising low riders, movies (Boyz in the Hood and Thin Line Between Love and Hate), The Incense Man, that guy that dances really hard on the corner listening to his head phones... you get the idea. While these aren't the greatest of memories its what's going on over there.

So if the city, the community, or even residents can muster up the backing and support to redevelop its appearance and activities, I'm in. I had a good time at the free concert series BHCPLive. I was able to catch the opening night. The set-up was very inviting and cozy. There were lots of families, a great mix of people in the crowd.

While the interior of the mall is still very much under construction its still open for business.

Totally Obsessed xoxo, Love

@weareKingmusic performing at the BHCPlive. 

babysistah (@elstylesla) getting interviewed

Goapele performing.

The Set-up. it was very cozy, love these lights. 

Southern Girl Desserts were in the house!!!

The Lobsta Truck

Who: The Lobsta Truck

What: Lobster roll with butter

Where: On Wheels

Rating: Get in my belly!

menu after the jump

Birthed out of a trip to Maine and inspired by the taco shacks in LA the Lobsta Truck is serving one delicious New England lobster roll after another.  I am usually one for variety on a menu but when you've got it right, stick to that. 

lobstatruck.com

@lobstatruck

Foodies: AHH Iced Coffee!

Are you a dedicated caffeine drinker? Do warm summer mornings put a damper on your daily dose of hot Joe? Well the @pioneerwoman has just the recipe for the best Iced Coffee... ever.

I can't even call myself a mild coffee drinker, but I have to admit I love to savour a nice tall cold glass of iced coffee. But who would have thought they there would be a smarter method of making this delicious creamy concoction without melting your ice. Check it out!

Start with a big ol' container, bowl, or pitcher (2 gallons). Pour in 1 pound of your favorite ground coffee. Stop and savour the aroma!

Pour in 8 quarts (2 gallons) of H2O, stir and make sure all grounds come in contact with the water. Cover and steep for at least 8 hours.

In another container place a few layers of cheese cloth over a strainer. (cheese cloth will prevent stray grounds from seeping into your new container) Slowly pour coffee into cheesecloth and strainer. Allow enough time for liquid to pass through. With a spoon you may gently force water out.

Voila! Isn't she a beauty?!

Add your favorite cream, sweeten to taste, add ice.  If your feeling fancy try a flavored syrup.

This mixture can last up to three weeks, if kept refrigerated and tightly sealed.

Recipe: Perfect Iced Coffee

courtesy of the (www.The PioneerWoman.com)

Prep Time: 8 Hours |  Cook Time: |  Difficulty: Easy|  Servings: 24

Ingredients

• 1 pound Ground Coffee (good, Rich Roast)
• 8 quarts Cold Water
• Half-and-half (healthy Splash Per Serving)
• Sweetened Condensed Milk (2-3 Tablespoons Per Serving)
• Note: Can Use Skim Milk, 2% Milk, Whole Milk, Sugar, Artificial Sweeteners, Syrups...adapt To Your Liking!

Preparation Instructions

(Adapted from Imbibe Magazine)

In a large container, mix ground coffee with water. Cover and allow to sit at room temperature eight hours or overnight.

Line a fine mesh strainer with cheesecloth and set over a pitcher or other container. Pour coffee/water mixture through the strainer, allowing all liquid to run through. Discard grounds.

Place coffee liquid in the fridge and allow to cool. Use as needed.

To make iced coffee, pack a glass full of ice cubes. Fill glass 2/3 full with coffee liquid. Add healthy splash of half-and-half. Add 2-3 tablespoons sweetened condensed milk (can use plain sugar instead) and stir to combine. Taste and adjust half-and-half and/or sweetened condensed milk as needed.

Southern Biscuits To The 10th Power Baby!

Who: Nathalie Dupree & Cynthia Graubart

What: Book Southern Biscuits

Rating: Southern Seventh Heaven

We love a twist on an old classic. My grandmother makes home made drop biscuits, my cousin makes homemade monkey bread, and I even dabble with a mixed berry dessert biscuit. Its perfect for a brunch. I am a serious bread lover, so obviously I was  juiced when I came across a cookbook devoted to the simply delightful biscuit. Check it out!

 

Natalie Dupree has written and coauthored many cookbooks. Back in 1985 Dupree began her culinary television  production career with New Southern Cooking, where coauthor Cynthia Stevens Graubart produced. Together since they've introduced a new cookbook devoted to the versatile Southern Biscuit.

Southern Biscuits features a variety of recipes and baking secrets. With variations from simple three ingredient biscuits to more creative and technical biscuits that range from sweet to savory. Sounds good to me! Its a bread lovers dream, fruit filed, cream cheese topped, and savory spicy biscuits till your little heart is content.  Southern Biscuit is the definitive biscuit baking book. 

Here is a sample recipe: Pumpkin Puree Biscuit

INGREDIENTS

• 2 1/4 cups commercial or homemade self-rising flour (see below), divided
• 1/4 teaspoon ground cinnamon (optional)
• 1/4 teaspoon ground nutmeg (optional)
• 
  

• 1/3 cup chilled shortening or lard, roughly cut into 1/2-inch pieces
• 1 cup mashed cooked sweet potatoes or pumpkin puree
• 1/4 cup milk (optional)

ICING:

• 1/2 cup confectioners sugar

• 2 tablespoons buttermilk or milk

DIRECTIONS

Preheat oven to 450 degrees F.

Select the baking pan by determining if a soft or crisp exterior is desired. For a soft exterior, use an 8- or 9-inch cake pan, pizza pan, or ovenproof skillet where the biscuits will nestle together snugly, creating the soft exterior while baking. For a crisp exterior, select a baking sheet or other baking pan where the biscuits can be placed wider apart, allowing air to circulate and creating a crisper exterior, and brush the pan with butter.

Fork-sift or whisk 2 cups of flour, cinnamon, and nutmeg in a large bowl, preferably wider than it is deeper, and set aside the remaining 1/4 cup of flour. Scatter lard over the flour and work in by rubbing fingers with the lard and flour as if snapping thumb and fingers together (or use two forks or knives, or a pastry cutter) until the mixture looks like well-crumbled feta cheese, with no piece larger than a pea. Shake the bowl occasionally to allow the larger pieces of fat to bounce to the top of the flour, revealing the largest lumps that still need rubbing. If this method took longer than 5 minutes, place the bowl in the refrigerator for 5 minutes to re-chill the fat.

Make a deep hollow in the center of the flour with the back of your hand. Scoop the sweet potatoes into the hollow and stir with a rubber spatula or large metal spoon, using broad circular strokes to quickly pull the flour into the sweet potatoes. Mix just until the dry ingredients are moistened and the sticky dough begins to pull away from the sides of the bowl. If too dry, add 1 to 4 tablespoons of milk.

Lightly sprinkle a board or other clean surface with some of the reserved flour. Turn the dough out onto the board and sprinkle the top lightly with flour. With floured hands, fold the dough in half, and pat dough out into a 1/3- to 1/2-inch-thick round, using a little additional flour only if needed. Flour again if necessary, and fold the dough in half a second time. If the dough is still clumpy, pat and fold a third time. Pat dough out into a 1/2-inch-thick round for a normal biscuit, 3/4-inch thick for a tall biscuit, and 1-inch-thick for a giant biscuit. Brush off any visible flour from the top. For each biscuit, dip a 2-inch biscuit cutter into the reserved flour and cut out the biscuits, starting at the outside edge and cutting very close together, being careful not to twist the cutter. The scraps may be combined to make additional biscuits, although these scraps make tougher biscuits.

Using a metal spatula if necessary, move the biscuits to the pan or baking sheet. Bake the biscuits on the top rack of the oven for a total of 12 to 14 minutes, depending on thickness, until light golden brown. After 6 minutes, rotate the pan in the oven so that the front of the pan is now turned to the back, and check to see if the bottoms are browning too quickly. If so, slide another baking pan underneath to add insulation and retard browning. Continue baking another 6 to 8 minutes until the biscuits are light golden brown.

Meanwhile, whisk the confectioners sugar and milk until smooth to make an icing. When the biscuits are done, remove from oven and slide them onto a rack over a piece of wax paper. Drizzle the icing over the warm biscuits. Discard the paper with the excess icing. Serve hot right away.

Foodies: Yellow Trio Salad

What: Yellow Trio Salad

Ingredients: Corn, Summer Squash, and Yellow Heirloom Tomatoes

Where: Food Network

Rating: Easy

Take a cue from mother nature and combine three of summer's golden-hued crops: corn, summer squash, and yellow grape tomatoes. 

Directions

Cut the kernels off an ear of corn

Saute in olive oil with yellow squash slices. 

Toss with yellow grape tomatoes, basil, salt and pepper.

foodnetwork.com

Foodies: Farmers Market

Who: Farmers Market

Where: Crenshaw and Stocker parking Lot of the Crenshaw Plaza (Weekends 9-4)

Rating: Its in the neighborhood

Ever since my days at Howard and living in New York I've grown accustomed to shopping fresh produce at farmers markets. Great on so many levels, they support farmers, small businesses, and there is always some treasure to discover.

Since the first time I visited this particular one they've increased in the number of vendors which is always good to see. I like to get the kale salad with pine nuts. Its dressed with a mango olive oil goodness, you have to get their early for that one because it sells out. Stop by if you can.

I always get the goat cheese with sundried tomatoes & garlic. its great for salads, sauteed veggies, and anything in a tortilla, trust me! They also carry olives, tapenades, and a garlic spread that is amazing. 

Avocado Oil
There's lots of info at this booth but its worth the samples

Homeboy Salsa & Chips
Jobs or Jails @ HomeboyIndustries.org

Bolani East & West Gourmet Afghan Food
These are so good!

,

Foodies: OH Thank Heaven...

Happy 7Eleven Day!! Get a Free Slurpee

Click here to find a location near you
7eleven.com

I wonder why its called 7Eleven?

Foodies: A Quick Summer Drink

What: Easy Summer Drinks

Recipe: 1 Lemon, 1 Orange, Blue Agave (to taste)

Rating: Simple Fresh Delicious

So it goes like this... I was so thirsty the other day and burnt out on drinking water. My other only option, at that time,was my chocolate Silk Soymilk. Although I think its quite refreshing, it just wasn't the taste I was looking.  I grabbed a lemon, an orange and started squeezing. Enjoy!

1 Lemon

1 Orange

Blue Agave (or choice of sweetener)

1/2 Cup of water

Ice

Squeeze lemon and orange into 8 oz. glass. Add 1/2 cup of water and sweetener to taste, stir. Add lots of ice and enjoy.

 

What I love about this drink is you can really build your flavors from here. Get creative, add fresh pureed fruit and colored sugar around the rim or glassware. Or even try your favorite carbonated soda or tonic waters for a spritzer. My new obsessions flavored syrups! 

Foodies: Gram and Papa's Slow Food Fast

Who: Gram and Papa's Restaurant

What: Spinach salad w/ charred corn, grilled onions, crumbled feta cheese and egg, cherry tomatoes, and roasted red peppers. House dressing, a lemon and olive oil base.

Where: 227 East 9th street LA CA 90015

Rating: Had this for lunch the other day, very chill and very good!

Serving breakfast and lunch to the downtown set, GP's philosophy of using carefully sourced ingredients to create simple food that tastes and feels good, has made them a faithful destination.  

gramandpapas.com

Foodies: Just Say No To Diet Coke

Ahhh, Diet Coke, how I loved thee, let me count the ways. 

So I have been trying to knock down a few pounds for the summer. Sugar and carbohydrates being a friend to my heart and a foe to my waistline I needed some alternative to satisfy my major cravings. Never really big on sodas I'd much rather splurge on cookies, popcorn, and a fresh bag of lays, plain or ruffles work for me.  But Oh, what a friend I found in that pretty little diet coke can until one day I came across a tag line that said "Worst food for that beach body". Much to my chagrin #5 on the list was Diet Coke.

While she is packaged well and the sound of that first crack on the can is mouth watering, don't be fooled. I'm not saying never have a diet coke again, I can't even promise that I won't. But I am warning you against the artificial sweetener Aspartame. Finding out that it can keep me from knocking off some pounds and ruin this perfectly moisturized, weekly exfoliated skin that I work so diligently to preserve. No thanks,  I'll have a glass of water no ice, and a lime please! I'm taking back my waistline... who's with me!

for more info on this sneaky little ingredient:

The Dangers of Diet Coke, Pepsi and other diet foods

Don't Drink the Diet Coke http://www.mcmanweb.com/diet_coke.html

Foodies: Malibu's Perfect Little Ice Cream Sandwich

Who: Beachy Cream
What: All natural ice cream sandwiches
Where: 395 Santa Monica Place Ste. #341 & via the wheels of a mobile cart?!
Rating: So many of my favorite things... ice cream, cookies, and summer fun!

With a menu that consists of flavors like Key Lime Cowabunga (key lime ice cream on coconut oatmeal cookie) and Ginger Wipe Out (candied ginger ice cream on a molasses spiced cookie) needs no convincing. Beachy Cream, Malibu's Natural Ice Cream sandwich offers organic and locally sourced ingredients to fulfill signature family recipes and memories Ann Ryan experienced during her summers on Cape Cod. Described as "mouth-altering", quirky, and genius Ryan and master baker Debbie Kimble have created perfect ice cream sandwiches inspired by hip coastal surfers infused with 100% all natural ingredients. Its sure to transform your ice-cream-sandwich-eating experience into a flavored- fueled extravaganza whether stationed at local farmer's markets or roaming the streets of Malibu.

beachycream.com

Foodies: Wednesday is Cheese Day @ Norcino Salumeria

Who: Norcino Salumeria

What: Cheese-bar and Delicatessen

Where: The Market At Santa Monica Place, now open

Rating: Every Wednesday at 11:30 a.m a cheese monger will be preparing fresh buffalo mozzarella and buratta for your enjoyment. 

A sister to the Prima Al Mercato, Norcino Salumeria is the second eatery to acclaimed Santa Monica based restaurateur Piero Selvaggio. Meaning  "the Butcher", Norcino's concept combines premium cheeses with charcuterie plates in a sushi-inspired fashion.

norcinosalumeria.com

Foodies: Ice Cream on the Block

Who: Fruit Bar
What: All Natural Ice Cream Bars
Where: Around the corner from my house.
Rating: 75 cents! I close my eyes and I'm back on the shores of Costa Rica.

Around the corner from my house is a llittle market that I frequent weekly. One of my favorite things to get, and foods period, is ice cream.

This Coconut Milk bar, is so delicious and smooth. Its hard for me to decide between this one and the Pecan Milk. If you happen to see one in the store or come across an ice cream cart you must sample. I promise you will enjoy!

Foodies: GourmetNutrition Cookbook

Who: Gourmet Nutrition

What: The Cookbook for the Fit Food Lover

Rating: For the people who love to eat great food without after dinner guilt. Enjoy!

From the creators of Precision Nutrition  comes a cookbook for people who love to eat with style, but hate to look indulgent. Enter Gourmet Nutrition: The Cookbook for the Fit Food Lover.

Over 300 pages of the healthiest ingredients whipped into delicious culinary creations that you can serve with confidence to the most discerning foodie or nutritionist. Say hello to healthy skin, and a tighter waistline. Besides the detailed instructions, I personally love that they've included ideas for improvisation and a photo for every recipe.

Here are a few mouth watering recipes I've picked out.

Foodies: Lemon Blueberry Pancakes...Good Morning

Lemon Blueberry Pancakes

Researching for new web design ideas I came across a new site thePioneerWoman.com. These fluffy beauties were on the front page and it made me realize I'd left my breakfast at home in the toaster.  while she's a housewife in the country and obviously a great cook. My food taste's great, but the presentation is not as sophisticated. I won't be posting many pics of my food just yet. Until we'll just enjoy others. 

Recipe after the jump!

Recipe: Lemon Blueberry Pancakes

Prep Time: 10 Minutes  |  Cook Time: 10 Minutes  |  Difficulty: Easy  |  Servings: 4

• Preparation Instructions
• 1-½ cup Cake Flour
• 1 Tablespoon (additional) Cake Flour
• ¼ teaspoons Salt
• 1 Tablespoon (heaping) Baking Powder
• 3 Tablespoons Sugar
• 1-½ cup Evaporated Milk (more If Needed)
• 1 whole Lemon (more If Needed)
• 1 whole Large Egg
• 1-½ teaspoon Vanilla
• 2 Tablespoons Butter, Melted
• Zest From 1 Lemon
• 1 cup Heaping Blueberries
• Extra Butter
• Maple Or Pancake Syrup

Heat heavy skillet or grill over medium low heat.

In a medium bowl, mix flour, salt, baking powder, and sugar. Set aside.

In a separate bowl, mix evaporated milk, juice of 1 lemon (more if lemon isn’t very juicy), and lemon zest. Allow to sit for five minutes, then add egg, vanilla, and melted butter. Mix to combine.

Pour wet mixture into dry ingredients. Stir gently to combine. Splash in more evaporated milk if mixture is overly thick. Stir in blueberries. Again, check to make sure mixture isn’t overly thick.

Melt butter in heated skillet. Drop batter by 1/4 cup measures and fry pancakes on both sides until golden.

Serve with softened butter and warm syrup.