Insta Updates, Instagram

So when did 2012 end and 2013 begin?  I feel very behind...

Yes, naturally I'm obsessed with Instagram.  What I love about it is how effortless it is to document memorable events in real time.  I also have a horrible memory so this is really a match made in heaven.  2013 is all about change and I'm excited for what ever comes my way!

Follow me on Instagram @seeksophia!  I promise I won't upload any disgusting shots of food.

Tour de Small Town California

My friends Sean and Phillina got married this past weekend in Mendocino, CA.   Since my friend Emily recently moved to a small town two hours from the wedding site, I decided to visit her and attend a beautiful wedding all in one wholesome weekend.  Although I had a wonderful trip, I neglected to foresee the amount of intense driving this vacation demanded.

Have you ever wanted to see how you would handle yourself in a stressful situation?  Simply drive solo for three hours on unfamiliar country roads in total darkness.  Did I mention that 75% of your drive will be without signal?  I am proud to report that I made the drive from Oakland Airport to Kelseyville (Emily's place of residence) and came out of it alive and with minimal psychological damage.

The highlight of my weekend (besides witnessing my dear friends get married) was hands down staying at The Andiron Seaside Inn and Cabins in Little River, CA.  The owners, Scott and Madeleine, are married and insanely adorable.  Prior to them taking over ownership, this place was a run down inn without any innkeepers ever present.  The cabins would be rented out and the guests were given a code to a lock box to retrieve their key.  I'm so delighted to see that these grounds have been properly revived to it's potential.  With a new paint job and a significant amount of charm, Scott and Madeleine transformed and furnished each room into it's own unique theme.

We stayed in Curious-er which the owners describe as:

"...the first room we redecorated and it's a little peek into our personal style. It features, well, VERY CURIOUS items and activities. An original 8-ball. Kreskin's ESP. Dogs that wear suits. Old-timey circus art (including the mural of the undercarriage of an old carousel). A Ouija board. Chalk dogs. A little bit of the mysterious Masons. And - the best of all - our perfect condition 1950's Viverator, which we found in a salvage yard! Sit back, relax, and crank the dial. You may never leave!"

Welcomed with homemade whoopie pies!

The lobby is simply warm and inviting.  We arrived just in time for happy hour where Madeline made us raclette paired with wine at the bar.  They don't provide a full breakfast but do offer a toast bar served with local preserves alongside their very own Andiron apple butter.

board games!

Emily found her favorite childhood card game.

This place even has a hot tub tucked away and surrounded by trees.  So romantic.  Each cabin is equipped with adirondack chairs and a BBQ on the deck.

Two sweet goats named Peanut Butter and Jelly greet you right outside of the lobby.  To top it off, two lovable greyhounds named Isaac and Jemma wait for guests to arrive in the lobby.

Jemma

 I have officially decided that this is where my wedding will be held.  Now I just need a proposal...

2012 MLS Cup Final

Congrats to the LA Galaxy!  Here is some personal footage of their first goal.  It was exhilarating to be a part of the crowd.  At one point I was screaming and jumping so much that I nearly passed out.  The game was sold out and happened to be the largest audience in LA Galaxy history.  I'm not a huge soccer fan but have been to about five Galaxy games and FINALLY got to see Beckham play live.  He is quite the talent. 

Cafe Gratitude: Consume Without Guilt

YUMMMMMMMMMYYYYYYY

  

We finally tried Cafe Gratitude and I absolutely adore it.  Okay okay, so I am only basing this place off of the coffee, tea, and dessert that we had.  However, I bet that their food is as scrumptious as the few items we ordered along.  In addition, their slogan is, "Local. Organic. Vegan."  I'm an obvious sucker for all three of those things.

 

Items Ordered from their charming menu:

• I AM OPEN Earl Grey black tea. Specialty Rishi tea made with natural bergamot fruit 
• I AM COURAGEOUS 100 %Organic Arabica Bean Coffee. (8oz)
• I AM ADORING TIRAMISU Nut flour cake soaked in espresso with vanilla “whipped cream” & chocolate frosting 

Everything we ordered was delicious!  The tea was amazing and very aromatic.  I appreciated their generous tea offerings (about ten options).  Unfortunately for all you coffee drinkers, your only option is I AM COURAGEOUS.  All the desserts are coconut based and the tiramisu was so soft and light.  I'm salivating just thinking about it.

I AM MAGICAL

Look at that thick fog!!

Many may think that the menu's schtick of using words of empowerment, endearment and encouragement is a bit cheesy but I think it's brilliant.  The server also needs to repeat your order back to you.  For example, our server said to us, "You are open, courageous, and adoring."  I told our server that they forgot to include "I AM HOT STUFF" on the menu.  She laughed and said it would be a bit awkward to have to tell people, "YOU ARE HOT STUFF".

 

Best part about it, it has a parking lot underneath the restaurant.  A rare feature in Los Angeles. 

Emily Browning to my right.

Thumbprint Cookies

It's never an easy task to share holidays and sometimes it just doesn't work out.  This year both our family Thanksgiving dinners were scheduled at the same time.  I wanted to do something special for Joe's family to let them know that I was thinking of them so I sent him with some of these cookies.

(*Recipe is from Martha Stewart)

• Yield Makes about 3 dozen

Ingredients

• 1/4 pound (1 stick) unsalted butter, room temperature
• 1/2 cup plus 2 tablespoons sugar
• 1 large egg, separated
• 1 teaspoon pure vanilla extract
• 1 1/4 cups all-purpose flour
• 1/4 teaspoon coarse salt
• 1/2 cup pistachio nut meat (Martha called for blanched almonds)
• 1/2 cup jam, or preserves

Directions

1. Preheat oven to 350 degrees. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and 1/2 cup sugar on medium speed until light and fluffy, about 3 minutes. Add egg yolk and vanilla; beat well. Whisk together flour and salt, and add to mixture, beating on low until combined.
2. In a small food processor, combine pistachios with remaining 2 tablespoons sugar, and process until almonds are finely ground. In a small bowl, lightly beat egg white. Form dough into 1-inch balls. Dip in egg white, then in almond-and-sugar mixture. Place balls on parchment-lined baking sheet. Make a deep indentation in the center of each ball with your finger or bottom of a thick wooden spoon.
3. Bake for 10 minutes, remove from oven, and press down the centers again. Fill the center of each cookie with about 1 teaspoon of jam. Rotate sheets, and bake until golden brown, 10 to 12 minutes more. Remove from oven, and place on a wire rack to cool.

I Am a Robot

Over the years I've unintentionally become a collector of all things robots (and elephants).  Robots are often thought to strictly fulfill some sort of mechanical role.  However, I see the use of color and shapes to provide robots with unique and upbeat personalities.  (Okay, I have seen a few that look a bit menacing.)

The Giant Robot Biennale 3 is currently on exhibit at the Japanese American National Museum.  (*Free general admission every Thursday from 5 to 8 PM and every third Thursday of the month.)  My favorite two artists from this exhibit were Eishi Takaoka and Saelee Oh.  

I love that Eishi's medium of choice is wood and that he uses both subtle details and, oppositional to that, exaggerations to convey expression.  The final intricacies in his facial expressions are simple and complex.

Saelee Oh's obvious extreme patience and attention to detail is inspiring.  I think it's safe to say that a minute percentage of the population have enough discipline to create the intricate pieces that she creates. 

I enjoyed the playfulness and storytelling of Deth P. Sun.  His work has a musicality to it that I naturally created an internal soundtrack for them.  On top of that, his hero is a cat!

Instagram Collage (Note the elephant cameos!)

Cool time lapse of Saelee Oh and Deth P. Sun installing their works.  (source: Giant Robot)

  

Next up!  Stanley Kubrick Exhibit at LACMA

Time to bake! Happy Thanksgiving!

Pumpkin Ricotta Pancakes

 

A few weeks ago after having made Sausage Lasagna and Pumpkin Bars, I had some Polly-O ricotta and canned pumpkin left over.  If I've learned anything from my Italian boyfriend, it's that letting any amount of ricotta go to waste is one of the worst sins one can commit.   Therefore, I decided to make Pumpkin Ricotta Pancakes!  I've made pancakes both with and without ricotta and I definitely prefer it with ricotta.  I find that the pancakes are more moist and fluffy.  

I served the pancakes with whole grain toast, an egg (over medium), and Trader Joe's Spinach, Fontina & Roasted Garlic Chicken Sausage. 

Quick Advice:

Buttermilk is very easy to substitute it with milk and apple cider vinegar.  Don't have apple cider vinegar?  I've read that you can also use lemon juice, cream of tartar and other types of vinegar.  It's not always necessary to follow a recipe precisely.  If there is an ingredient that you don't have, try researching for a substitute prior to buying it. 

• 1 3/4 cups all-purpose flour
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 2 cups whole milk
• 2 tablespoons apple cider vinegar  
• 2 large eggs, separated
• 1/2 cup Polly-O ricotta 
• 1/2 cup canned pumpkin
• 1/4 cup Trader Joe's Pumpkin Butter
• 1 teaspoon Trader Joe's Pumpkin Pie Spice   
• Olive oil, for frying

1. Add 2 tablespoons apple cider vinegar to 2 cups whole milk, mix together with a spoon and let stand for five minutes.
2. In a large bowl, whisk the flour, sugar, salt, baking powder, baking soda, and pumpkin pie spice. In another large bowl, whisk the milk mixture, egg yolks, ricotta, canned pumpkin, and pumpkin butter. Fold the wet ingredients into the dry ingredients. In a large, clean stainless steel bowl, beat the egg whites until stiff but not dry; fold them into the batter.
3. In a skillet, heat a thin film of olive oil. Drop in 1/4-cup dollops of batter and cook over moderately high heat, 2 minutes per side, until golden and fluffy. 

(My recipe was adapted from Food & Wine's - The Breslin's Ricotta Pancakes with Orange Syrup)