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.
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.
My husband realized how tired I was after our vacation and went to my favorite independently owned grocery store, Diablo Foods, and bought groceries for us tonight. He got scallops and asparagus and this is what I came up with. Follow me on Instagram: @stellarmich or search #astellar on IG.
astellar vanilla bean ice cream + milk chocolate chips + fresh mint + fresh strawberries.