Celene came over on Saturday bearing the best gift ever: a massive bag full of fresh lemons from her grandma's tree. I immediately began rattling off things I could make with all the fruit. Sorbet! Lemonade! Pie! Lemon bars! 

I love the flavor of preserved lemons, but never have any on hand. Since I had more than enough lemons to mess up a few times, I figured I'd give making my own a go! Turns out, this recipe is nearly impossible to mess up. The result is a beautiful jar of preserved lemons that will be ready for all sorts of exotic recipes in just 2 weeks. I think they might make a fab gift as well! 


4 large lemons

2/3 cup sugar

7 tbsp salt

1/4 tsp turmeric

2 bay leaves



Boil lemons in a large pot of water for 10-12 minutes or until softened. 

Transfer immediately to a bowl of ice water

Once cooled, score the lemon four times without cutting all the way through

Combine 3 cups of the hot cooking liquid with salt, sugar, turmeric and bay leaves. 

Stuff the lemons into a large mason jar and fill all the way to the top with the hot cooking liquid mixture

Seal tightly and store in the refrigerator for at least 2 weeks before using. These babies will last for months! 


The final pit!

The final pit!

Not so sure the headband works on the cone head...

Not so sure the headband works on the cone head...

This past Sunday I completed my very first 5k mud run and oh my god it was soooo much fun.  If you know me, you know that I am typically last to volunteer for any kind of dirty activity that involves publicly testing myself amongst a crowd.  Let's just say middle school basketball marks the highlight of my athletic career thus far.  But with my newfound appreciation for crossfit and one of my closest friend's encouragement (thanks JonCarlo!), this sounded like a challenge I was overdue to take on.  Merrell Down & Dirty, bring it on.

It was just my luck that something went awry with my timer, but my awesome cheer leaders (including the little cuzzies pictured below) are confident I made it under an hour.  Woohoo!  Made my goal!  Any recommendations for my next race?

P.S.  Highly recommend going with a go-pro, the footage is quite hysterical.


I'm always game for a taco taste test and when I heard about Mariscos Jalisco's fresh fish tacos, I knew I had to make a point to try them.  And wow, this little food truck did not disappoint!

I decided on the tacos de camaron and the ceviche de camaron.  The ingredients were incredibly fresh, the salsa tangy, and the tortillas aromatic and light.  I visited their Boyle Heights location, found parking right away, and sat down almost immediately with my grub.  Can't wait to head back!  Oh, and don't forget the Mexican Coca Cola.  Stay up to date on their location by visiting their twitter account here.


If you're looking for a recipe that you can make A TON of and eat throughout the week, we think you've finally found what you've been seeking. This soba noodle salad is easy to customize based on your tastes, and lasts for days. This recipe would also be delicious with add-ins like baby corn, bamboo shoots, minced jalapeño, or water chestnuts. The flavors just get better and better as it sits in the refrigerator. 


1 lb, buckwheat soba noodles

1/2 cup chopped yellow bell pepper

1/2 cup tempeh or tofu, pan-fried in oil until lightly golden

1/2 cup chopped cucumber

1/2 cup shitake mushrooms, sauteed in oil until brown

1/2 cup edamame

2 tbsp, chopped green onion

1/2 cup chopped cilantro

3 tbsp soy sauce

1 tbsp sweet red chili sauce

Sriracha to taste

Juice of one lime

1 tsp grated ginger

1 clove garlic, crushed

 1 tbsp sunflower oil

1 tbsp toasted sesame oil


Cook noodles according to package. Rinse and allow to cool. Combine cooked noodles, vegetables, and tempeh in a large mixing bowl. In a separate bowl, combine soy sauce, red chili sauce, sriracha, lime juice, ginger, garlic, and sunflower oil and whisk together. Taste and adjust seasoning as necessary. Add to noodles. Finish by drizzling sesame oil on top. Plate and use more sesame oil depending on personal preference (we like a lot!)


Basil Prosecco.jpg

It is definitely spring in Los Angeles! This weekend was breezy, warm, and clear as crystal. We created this fresh, herbaceous cocktail to put us in a springtime mood. We need no further proof that basil is good for so much more than just tomato sauce.  


1/2 cup sugar

1/2 cup water

Juice from 1 large lemon

10 fresh basil leaves


Directions: Heat water and sugar in a small saucepan until sugar has totally dissolved. Cool to room temperature. Combine sugar water, lemon juice, and basil leaves together in a blender and blend until smooth. Strain through a fine mesh sieve. Add 1 tablespoon of simple syrup to each glass and top with prosecco. Garnish with a lemon wedge.