Join us THIS SUNDAY, November 3 at Westside Pavilion (10800 W. Pico Blvd.), 11:30am - 2:00pm to learn pretty ways to wrap your autumn gifts (or decorate your house)! We’re teaming up with Papyrus to provide the materials and the know-how!
FREE with RSVP (email@example.com) | Gift Bags | Treats | $10 off your Papyrus purchase
BoatsBoatsBoats #boat #socal #sandiego #sailing #coronado http://ift.tt/H9dDYB
A #seal seen sunning while #sunning in #sandiego #socal http://ift.tt/1gwwL2w
#coffee at #gogetemtiger on #larchmont
#astronaut #vinyl http://ift.tt/19L5QGA
#ponybeads for days
#craft #crafting #plastic #lanyard #community http://bit.ly/12egRRF
More awesome #pencils #craft #crafting #topiary http://bit.ly/17UIr5o
Love the #ballerina on the side of this building on #beverly!
#streetart #lister #yellow #westhollywood #weho #losangeles #mural #wall #citycstreets http://bit.ly/14oBLym
The view of the #LATimes building from @GrandPark_LA today! Love being a #dtla #touristinmyowncity today! #park #tree #losangeles #dtla #downtownla #downtownlosangeles #sundayfunday #freshair http://bit.ly/17sU2Zc
Next time you’re at #grandcentralmarket, know this: the #pulledpork #bbq from @horsethiefbbq is #delicious! #dtla #downtownla #downtownlosangeles #dtla #food #barbecue #alfresco #foodiepics #whitebread #texasstyle http://bit.ly/14tbO3A
Hanging with my bestie, seeing #wattstowers #historiclandmarks #artsandcrafts #losangeles #watts #ilovelosangeles #publicart #simonrodia #comptonave #onemanstrash http://bit.ly/16mzrXj
Melding together brown sugar, hints of coconut, and the luxuriously comforting flavor of vanilla, this French toast is pure heaven. Our recipe is very scalable and can be adapted to your tastes (and of course, you can switch out the kind of granola, or leave it out entirely), but the recipe below yields the most wonderfully rich custardy French toast, with the right amount of crunch on the outside.
What You Need:
- 4 slices of bread (fewer, if they’re thick slices)
- 2 eggs
- 1/3 cup milk
- 1 tsp. vanilla
- 1 1/2 tbs. white sugar
- 1/2 cup coconut granola (our recipe is below)
- 2 tbs. butter
- Pecans and maple syrup to taste
What You Do:
- In a medium-sized bowl, whisk together, egg, milk, vanilla, and sugar.
- Soak bread in the mixture until all of the liquid in the bowl has been absorbed, or until bread is saturated.
- In the meantime, spread granola onto a small plate. When bread is saturated, lightly coat each piece with granola, placing each slice on the bed of granola, patting gently, and then turning, to coat.
- On medium-high heat, melt butter in a skillet. When butter begins to bubble, place soaked bread in skillet, and cook until golden-brown (about 2 to 3 minutes on each side).
- Garnish with pecans and maple syrup (and if you’re us, more butter!)
Coconut Granola Recipe
- 2 cups uncooked oats (regular or quick-cooking will work)
- 1/3 cup brown sugar
- 1/3 cup sweetened coconut flakes
- 1/3 cup chopped pecans
- 2 tbs. honey
- 1 tbs. oil (coconut, vegetable, olive, canola, all work well)
- optional: 1 egg white, beaten (use only if you want to make granola clusters)
Preheat oven to 275°
- In a mixing bowl, combine dry ingredients. When combined, gently mix in honey and oil (if using egg white, mix in after oil and honey are incorporated).
- Spread the oat mixture onto a greased cookie sheet, and bake until browned (about 35 - 45 minutes), strirring and turning the mixture every 15 minutes to prevent scorching.
- Remove from oven, stir gently to loosen any of the mixture that may be stuck to the pan. If using egg white, be very careful not to break apart any clusters that have formed.
- Let cool thoroughly, undisturbed, and store in an airtight container. Use it to coat the French toast (above), or to top Greek yogurt and fruit. Enjoy!
Love this #greetingcard by Dear Hancock!
#dearhancock #quilt #kaleidoscope #pattern #color #square #repeat #card #papergoods #paper #stationery #stainedglass http://bit.ly/13qgUa7
In our efforts to post a something a day, here’s our sweet tomato jam recipe. We just whipped up a batch (and tomato sauce, too, but that’s a different story…), and we don’t anticipate it being around long. From meat to bread to pancakes (yep, pancakes!), this tomato jam is just a little spicy, just a little sweet, and just a little savory. You can even can it! We like the canning instructions here.
What you need:
- 4 large tomatoes
- 1/2 cup white sugar
- 1/4 cup brown sugar
- 1/4 cup apple cider vinegar
- 2 tbs. lemon juice
- 1 tsp. cinnamon
- 1/2 tsp. cloves
- 1/4 tsp. chili powder
- pinch of black tea
- 1/2 tsp. powdered pectin
What you do:
- Quarter tomatoes and remove cores. Place tomatoes, sugar, vinegar, lemon juice, and spices in a heavy saucepan.
- Bring to a boil for 5 minutes, stirring constantly. Lower heat, and simmer for 1 to 2 hours, stirring occasionally. The tomatoes will break down and meld with the sugar-vinegar mixture, and become jammy. (After about an hour, we used an immersion blender to make the texture more uniform. You don’t have to do this – you can mash the tomatoes with the spoon as you stir, or put into a regular blender and transfer back into the pan).
- Remove from heat, stir in pectin (if you use powder, make sure you sprinkle it slowly, so it doesn’t clump). If canning, follow canning instructions. Otherwise, let cool to room temperature (or use right away).
Refrigerate any unused jam.