LA's MOSCOW MULE

April 22, 2017

It's starting to warm up here in Los Angeles, so why not cool down a little this weekend with a yummy, Historic LA-based cocktail?

Let's talk about the Moscow Mule!

As with most wonderful things in life, this cocktail was created on accident and on a whim. Believe it or not, vodka and ginger beer haven't always been popular. Let's rewind to Los Angeles, circa 1941. Inside the late Cock 'n Bull Restaurant in Hollywood sat 3 dudes: "Jack" Morgan (the owner of the restaurant & ginger beer brewer), Wes Price (bartender at the restaurant), and John G. Martin (owner of Smirnoff Vodka). Morgan and Martin were discussing what to do with the surplus of both vodka and ginger beer that they had in the basement. Their solution? Add ice and limes! Little did they know that they had a magical recipe on their hands.

Fast forward to 2017, there are few mixed-drink fans that haven't heard of the concoction - and if you're like me, perhaps you've indulged in one yourself. But, if you've never tried it, this drink is a dream come true! It's refreshing, with a little bite and just the right touch of sour and sweet. Plus, you get to drink it out of a cool mug! Thirsty, yet?

And where does the copper mug come in, you ask? Besides being very aesthetically pleasing, the copper locks in the temperature, keeping your tasty beverage colder longer. Also, if you have ever had a Moscow Mule in a glass, you will notice a slight taste variation. A combination of increased oxidation and decreased temperature enhances the taste of the tangy lime complimenting the spice of the ginger beer.

I recently had the honor of partnering up with The Copper Mug Company, who distributes and sells the most beautiful copper-wares. As luck would have it, they are also based locally out of Southern California (win!). I couldn't be more excited to put their products to use in creating my favorite cocktail!

What you'll need:
Vodka (I recommend Titos)
Cock 'n Bull Ginger Beer (or a similar spicy brew)
Fresh Lime
Fresh Mint
Ice
Copper Mug, recommended

Directions:
Squeeze ~1oz lime juice into Copper Mug and place remaining skin at bottom.

Add desired ice (the more the better in my opinion)

Pour in 2oz Vodka

6oz Ginger Beer

Garnish with fresh mint

Stir & ENJOY!

DAYCATION // VENTURA, CALIFORNIA

April 7, 2017

So, my brain has turned into wedding mush. Danny and I are less than 2 months out and we have dove into the details. I can't wait to share more of everything but the time is not right... yet. Soon.

Anyway... last weekend we took a daycation to Ventura for my future mother-in-law's (aka "Ma") birthday and well... wedding things. Last year, I ran the Malibu Half Marathon with my favorite Canadians and we stayed in Ventura. I never really spent time there before, but it's cute! So when the opportunity came to go back and celebrate a great occasion there... let's go!

Our first stop was to Copper Mug Company's warehouse! Again, if you know me, you know I love copper and I loveeee moscow mules!!! I fell in love with Copper Mug Co's products about 3 years ago when we came across their booth at the monthly Rose Bowl Flea Market in Pasadena, CA. Their mugs are made with utmost quality copper, craftsmanship, and are utterly beautiful. It was so awesome to visit their location, see and touch all their products, talk to one of the owners, Eric, in person, learn more about them, and pick up some exciting stuff!!

Next, we headed to the pier and schmoozed about. I actually really love their port. So many cool boats and it's fun to read their names and where they came from! We then saw the mission - v pretty - and headed for some seafood!

We chose the former Erik Erikson, now Beach House Fish, and it did not disappoint! Unlike most places, their more formal restaurant is located downstairs and offers a wonderful array of fresh seafood, prepared the way you wish, located right on the pier with awesome views (the bartender has the best view... really). My fiancé's sister and I came prepared with mini party hats - since Ma hates tiny hates - and we became affectionally called "the tiny hat table." I ordered their blackened salmon salad and it was perfect. Would definitely eat here again!!

I think Ma had a good birthday. I love her and can't wait to officially become her daughter.

SPRING ON HUMMUS

March 20, 2017

Hello Spring!! We have all been waiting!
Since hummus' popularity has grown over the years you can now find grocery store's shelves packed with all kinds of flavors and types. Some good but mostly all kinds of acidic ones and packed with all sorts of unnatural ingredients to create these wild flavors. I am a huge fan of hummus (& mediterranean food in general) and try to be as aware as possible of the ingredients I put into my body, so I re-created a favorite flavor of mine: Edamame Hummus. Easy to make at home with only using a handful of natural ingredients that pack a bunch of flavor!

What you'll need:
1 cup shelled organic edamame (thawed if frozen)
3/4 cup organic chickpeas, drained & rinsed well
1/2 cup organic tahini
1 lemon, squeezed
2 Tablespoons extra virigin olive oil
1-2 tablespoons ground cumin (to taste)
1 teaspoon kosher salt (to taste)
1/2 teaspoon fresh ground pepper (to taste)
1/2 teaspoon cayenne pepper (to taste)
Dash dried oregeno
1 clove garlic, crushed
Smoked paprika, for garnish

Directions:
Set up food processor with bottom s-blade.

Place all ingredients in food processor.

Blend until smooth - adding additional lemon juice, olive oil, or spices until desired taste and texture.
Tip: Adding a tablespoon of water will help smooth it out if needed.

Plate and garnish with desired olive oil and smoked paprika. Serve with your favorite fresh vegetables, pita bread/chips, or use as a spread for sandwiches or a side with chicken or beef.
See, easy? ENJOY!