Panton's Colorful & Geometic Egg Cups

Buy these at Menu.

Happy Hour!

Fish Tacos, Crab Cake, Spicy Calamari, Dungeness Crab Nachos, Artichoke and Shrimp Quesedilla at Enterprise Fish Company in Santa Monica, CA.

Mario's Peruvian Restaurant

This hole-in-the wall Peruvian Restaurant in Los Angeles is fantastic! The Ceviche and the Lomos Saltados are my two favorites, along with the hot green sauce with bread and a cold Inca Cola to wash it down with.

Juicy Photography

by Raymond Meier

...why not?

I saw this house when driving in Santa Monica and one just have to love the creativity!

Love California Breakfasts!

The Happiest Place on Earth!

Ben & Jerry's on Main Street in Santa Monica, CA.

Tuna Tacos at Kifune's in Marina del Rey

My favorite Ethiopian place

Vegetarian combo plate at Merkato restaurant in little Ethiopia in Los Angeles.

Sus' veggie quesadillas

Mix tofu, mozzarella cheese and feta cheese together and let it marinate for a bit. Mix the veggies (corn, zucchini, garlic, red onion, tomatoes and black beans) and fry everything in a pan until the onions turns soft. Use corn tortillas and fill them with the veggies and cheese mix, and use a hot plate or frying pan to slowly fry the quesadilla until golden brown and the cheese is melted. This is good and healthy meal!

Cheesecake Factory.......Mmmmmmmm!

Amazing cheesecakes at the Factory.

Do vegetarians eat animal crackers?

The Funnest Toy in the Kitchen!

Keurig gourmet single serving coffee right in your kitchen.

California Grown

Cholada Thai Beach Cuisine on PCH

I've been going to Cholada for 10 years and it never disappointed me. Their sweet sticky rice with mango is wonderful! And the Tom Kah soup.....And the Papaya Salad..... And the Ga Pow.... Everything is delish!

Farmer's Market on Main

My favorite Farmer's Market is in Santa Monica every Sunday am. A perfect place to eat, shop, stroll around, hang out with friends or all of the above.

Silverware

Photo by Augustus Butera.

May's Scrumptious Spring Rolls

Bright Tastes Of India's Spring: Holi

The recipe is adapted from one by Floyd Cardoz, chef at Tabla restaurant in New York City, a contemporary Indian-French restaurant.

Makes 4 to 6 servings
3 tablespoons canola oil
1 tablespoon mustard seeds
1 tablespoon cumin seeds
1 red chili, crushed
3 sprigs curry leaves*
1/2 tablespoon turmeric
2-inch piece fresh ginger, peeled and minced
1 small yellow onion, peeled and thinly sliced
2 fresh serrano green chili peppers
2 small tomatoes, diced
1 quart whole milk yogurt
1quart water
10 fingerling potatoes boiled, cooled and broken into large pieces
Salt to taste
Pinch of sugar

*Curry leaves are available at most Indian grocers, Asian stores or from online sources. Heat a large stew pot over moderate heat and add the canola oil after the pot is hot. When the oil shimmers, add mustard seeds. When the mustard seeds pop, add cumin, red chili and curry leaves. Cook for 1 minute, then add ginger and turmeric and cook for another 20 seconds. Add onion and green chilies and saute for 2 minutes. Add the tomatoes and cook for 2 more minutes. In a large bowl, whisk the yogurt and water together. Turn the heat to low. Let the pan cool down for about 5 minutes. Add the yogurt and water to the pot along with the potatoes. Simmer for 20 minutes stirring constantly. Be sure the heat is low or the yogurt will curdle. Season with salt and a pinch of sugar. Read more about the Holi festival and get more recipes.

The belly rules the mind.
~Spanish Proverb

Lördagsgodis

Nobody eats as much candy as Swedes. There is an expression; "lördagsgodis" which means "Saturday candy". It is when kids and adults alike are filling up the candy isles in Sweden's many many candy stores.

Brick by Boel

This Tunisian Brick pastry is filled with boiled potatoes, tuna, egg and parsley.

Vegetarian Chili

Ingredients
1 yellow onion
1 red onion
1 can of tomato sauce
2 cups of black beans I prefer Goya products
2 cups of red beans
2 cups of pink beans
1 red pepper
1 yellow pepper
1 orange bell pepper
1-2 jalapeño (make it spicy!)
3 cloves of garlic
2 tps of paprika powder
2 tps of chili powder
1 tps of curry
1 tps of cumin

Directions:
Use at least a 3-5 quart pot. Add your cooked beans. Stir as you continue to add the tomato sauce and the chili seasonings. Add 1/2 cup of water and let it simmer. This will give you time to chop up both onions finely. I usually chop the bell peppers into strips to give it more color. After you are done preparing the vegetables add them to the chili. Stir and put it on low heat. Chop the jalapeño last and stick it in the center of the chili. Once all products are used, add salt and more chili powder to taste.

Oliver Schwarzwadl's Breakfast Series

This the breakfast series was shot by photographer Oliver Schwarzwadl for the German magazine Feld Hommes. The serie includes breakfasts most commonly eaten in Sweden, Russia, France, US, UK and lastly an international meal.

Le Creuset - Le Must Have!

Love these classical & colorful cookware!