We are popping up at the Native Tongues appreciation night at Project One Gallery in San Francisco on Saturday! Think De la Soul, A Tribe Called Quest, Queen Latifah, Black Sheep, etc. Starts at 9pm. We will be selling tacos until we run out! Project One Gallery 251 Rhode Island St, San Francisco, CA (415)Continue reading “astellar is popping up at the native tongues appreciation night! ❤️”
When we lived in our first home, we didn’t have the proper yard space with the right amount of sun so we planted an urban farm in milk crates. This made it easy to move the plants around the light. Since then we have moved and my lovely father in law graciously installed raised bedsContinue reading “Astellar mini farm update.”
My designer Joe, from Push Visual, is a genius. He is brilliant at what he does. Super easy to work with. He creates timeless, creative, standout designs. The proof is in the pudding. This is the new business card design he came up with for my catering company. The wedge wood stove is the sameContinue reading “New astellar business cards + logos!”
The great #astellar muffin tin pan poached eggsperiment. one egg + kale + spinach + 1/2 slice turkey + shaved parmesan. Put 1.5 teaspoons of water in the bottom of your muffin pan. Crack an egg on top of water. Add ingredients. Bake @ 400 F for 8-10 minutes. Pop out with a spatula. DrainContinue reading “Astellar muffin tin pan eggsperiment.”
I marinated the portabellas in olive oil + balsamic + soy sauce. Put them on a sheet pan in the oven for 350 for 10 minutes. In a separate pan I sautéed onions + bacon + zucchini + panko breadcrumbs + thyme + goat cheese + a nob of butter + s+ p. Got itContinue reading “Astellar stuffed portabella mushrooms”
Fall is in full force in our house. I’m constantly looking for inspiration. I found a recipe on Pinterest and adapted it to my liking. Acorn squash + olive oil + balsamic + local honey + goat cheese + s + p. Roast acorn squash in olive oil + s + p @ 400 degreesContinue reading “Astellar roasted acorn squash”
So easy, so delicious.
Clyde is ready for fall with his cashmere scarf.
My chef, Noah, welcomed his baby girl, Aubrey, into the world and I brought over lunch and a fruit box for the new mom and dad.