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
Here is the menu. See you there!
Here is the flyer for the event!
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 beds and a drip system.
In our first garden we planted cauliflower, kale, broccoli, and lettuces. At first broccoli was in abundance. But then we got the whitefly. I wasn’t around enough to take care of the garden and without any prior knowledge of how to properly take care of a garden, we miserably failed our first harvest. Since then I have been told that earthworm castings curbs whitefly.
Second season I decided herbs were the way to go in at least a full bed. I have three beds total. Success! I still have tons of parsley, rosemary, thyme, chives, mint, lemon basil, and oregano. It is so clutch to have these things at my disposal. I cook everyday!! My friend, Ji, gave me advice to make a fish emulsion mixture and feed my garden. Guess what!?! It totally works! I also planted zucchini, gherkin and persian cucumbers. I had to give zucchini away!!
Now we are moving into winter and I planted heirloom carrots, spinach, kale, chard, and all my herbs are still in abundance. Promise to keep you updated. I have really enjoyed the farm to table experience.
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 same as the one I had in my apartment in San Francisco. You had to turn the gas on, drop a match in the hole, and hope you didn’t blow yourself up!
New logo in white.
New logo in black.
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.
Bake @ 400 F for 8-10 minutes.
Pop out with a spatula.
Drain any excess water.
*I have gold touch muffin pans that are nonstick. This recipe with that kind of pan uses no oil! Amazing.
Egg is runny. Just the way I like it. I put my little egg bundle on a toasted double fiber English muffin.
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 it browned and set it aside to stuff the mushrooms.
Stuffed the mushrooms and baked for another 10 minutes.
I served them over a simple mixed green and arugula salad with olive oil + red wine vin + s + p.
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 degrees F for 20 minutes.
Mix olive oil + honey + balsamic to create a dressing for squash.
Flip squash over and dress the squash and bake for a remainder of 10 minutes.
Serve on a platter and sprinkle your goat cheese and fresh parsley on top.
Clyde is ready for fall with his cashmere scarf.