Wednesday, November 30, 2011



Great thanks glad we're on the same page.

Raspberry Shortbread Cookies
from the September 2011 issue of Bon Appetit

2 cups whole wheat flour (You think you can just use regular flour but you are wrong! I mean technically you're right, but whole wheat gives the cookies this full, nutty taste...just do it)
1/2 cup sugar
1 1/2 teaspoons baking powder
10 1/2 teaspoons butter, room temperature (This seems obscene, but its just a stick and a fourth)
2 large eggs
1 egg yolk
Raspberry preserves or jam

Preheat oven to 400 degrees.

Whisk together the dry ingredients.  Add butter, and using your hands, work the mixture into a loose meal.

Beat egg and yolk together and add to the meal mixture.  Stir to just combine.

Roll spoonfuls of dough into balls, flattening them slightly on a baking sheet about two inches apart.  Make an indentation in each ball, and fill with a small dollop of jam.

Bake for 13 minutes, or until slightly browned.

Sunday, November 27, 2011

separation anxiety.

I am in a long distance relationship with the smell of the sheets on my bed in California.
It might be the detergent that I'm in love with, now that I think about it.
Acually it might just be home.

California was all orange and autumnal and 67 degrees,
and I can't wait to be back in two weeks.

In the meantime, I'm going squeeze as much fun as possible into the next 14 days.

Word up.

Saturday, November 26, 2011

big. top.

Vintage Rebecca Beeson dress; Hue tights; vintage bracelet
Last night my family went to Teatro Zinzanni to celebrate some birthdays.  We had a five course meal involving a lot of squash, saw a man hula 9 hoops at one time (Around his neck! shoulders! chest! stomach! hips! knees! ankles!  It was weird!) and were served by a bevy of corseted women in a pop-up circus tent on Pier 29.  Dude.  Teatro Zinzanni is the coolest.  Cirque du Soleil extraordinaires doing aerial arts over your appetizers.  I kept telling everyone that I wanted to work there, but I settled on purchasing a feather headpiece from their Barbary Coast/Mardi Gras store and wearing it the rest of the night instead. 

It was the day after Thanksgiving and I was eating ANOTHER huge meal, so the glittery sack dress was a must. 

Friday, November 25, 2011

potato sack thanks.

BCBG sweater dress; Hue tights; charm necklace (vintage, Tiffany & Co.); Zara shoes
After a black-and-white-thift-store-silk-dress-neon-yellow-stain debacle (HOW DID THIS HAPPEN?!? Someone tell me how this happened), I was left sitting in my bedroom at home with literally nothing to wear for Thanksgiving.  I had only brought one outfit home per day, and the patterned silk dress had been my planned Turkey Day attire.  So I did what I always do in these moments of need -- turn to my mother('s closet) -- and was met with THIS glorious double sweater thing.

My mom has a number of articles of clothing in her closet with the tags still on them.  She says, "The sleeves are too long."  This is the magical phrase that means, "Kendra, you can have this if you want."  And so it was with this dress fraught with illusion layering.  Its really just one piece, and has this awesome baggy/structured thing going on.  My sister told me I looked like a second grade teacher.  I was into it.

See?  Cool layered fake buttons.

The kitteniest kitten heels EVER.  So teeny.  So green.  Great.

These were the shoes my sister wore.  She's cooler than me, isn't she?  Don't answer that.

I hope you had a Thanksgiving full of family and friends and love and laughter and too many carbohydrates.  Also maybe there was a little hint of Christmas in there too?  We made peppermint bark. No regrets.

Tuesday, November 22, 2011

going out / staying in

Flea market Levi's flannel; BDG jeans; Silence + Noise top; Kelsi Dagger boots
Sometimes you have to mix things that don't initially seem like they should go together.
You have to do it just to see.

Or the inventor of the PB&J.

Wear a backless silk nude tank and a giant flannel at the same time.

Its like wearing all of the kinds of pajamas that exist, all at once.

Things that have been in my brain recently:

- excitement to be able to look Mount Diablo in the face later today when I'm back in the Bay for Thanksgiving
- growing obsession with model Charlotte Free; she's only 5' 7" and she has pink hair and ugh
- fond remembrance of the pumpkin ravioli I made last night for dinner that knocked me sideways

Sunday, November 20, 2011

science project.

This is the only picture I got of the finished cake! Oops.  Its the one in the back with the heart.

A chocolate cake that is

a) not too sweet (allowing for you to add supasweet frosting to the top of it, like the vanilla cinnamon buttercream that I did)
b) only requires the use of one bowl and one pan
c) uses no animal products, because maybe that's your life choice, AND
d) makes you feel like a little bit of a chemist?

Sign me up, yo.

Vegan Chocolate Cake
from The Vegetarian Student's Cookbook

My sister got me this cookbook for Christmas freshman year when I was still not eating meat on purpose.  I've given up vegetarianism per se, but I still don't eat meat very often, and try to save red meat consumption for In-and-Out and In-and-Out alone.  This cookbook is the most hilarious thing I've ever read.  I think it assumes that you've never seen any kind of food before in your life but have decided today is the day to make a meal for the first time.  It includes a recipe for "Sandwiches" which literally states, "Put whatever ingredients you like on one slice of bread, including condiments.  Then, top with the other slice.  Enjoy."

.....ladies and gentlemen, The Vegetarian Student's Cookbook.

This cake though. This was a great find.  Whip it up for a non-occasion because it is so easy!  And really moist and good tasting too.

1 1/2 cups flour
1 cup sugar
1/4 cup vegetable oil
1/2 teaspoon salt
1/3 cup unsweetened cocoa powder
1 1/4 cup water
2 teaspoons vanilla extract

Get the good kind, humanoids.  Definitely worth it.
AND here's the reason its a science project:

You're making an exploding volcano of a cake!!

1 teaspoon baking soda
2 tablespoons vinegar (I've used both red and white vinegar in preparing this cake, and they work equally don't taste it at the end anyway)

Preheat the oven to 375 degrees.

Mix all of the dry ingredients in the pan that you're going to bake the cake in (9 inch round or 9x6).
In a separate bowl, mix all of the wet ingredients except the vinegar.

Add the wet ingredients to the dry and stir until incorporated.  Then, add the vinegar, and stir until just mixed.  There will be color variations where the chemical reaction is taking place, and lots of bubbles.  Don't overmix cuz that'll kill the fluffiness of it, but make sure the vinegar gets to all of the batter.

Bake for 25 - 30 minutes.  Cool slightly before frosting.

Side note:

Vanilla Cinnamon Buttercream
Beat 1 stick of softened butter while adding 3 cups of powdered sugar in increments.  Add two teaspoons vanilla and one teaspoon cinnamon and beat until fluffy.

Tuesday, November 15, 2011

in this stuff on the steps.

Sparkle & Fade sweater; American Eagle tank; H&M pants; Aldo boots; bracelets I made with my sister
A sweater that was evidently too garish for anyone but me and was thus on sale for $5 at Urban Outfitters, and some subtly snakeskin pants.

Guys I can't even pretend that anything is more important than the new Marcel the Shell, because nothing is important at all except the new Marcel the Shell.  I melt all over and then I fall down and then I die.  Ugh.  Ugh.  Ugh.

Monday, November 14, 2011

lay me down.

My apartment is a fan of the crumble.  Speedy and easy to make, crumbles = a layer of warm and bubbly fruit + a layer of crunchy/sugary/buttery heaven.  They are Bad Day or Very Busy Week Turn-Around food.  Plop some ice cream on there and watch the worst Wednesday of your life very quickly become palatable.

You're literally washing the Wednesday down with pears and cranberries and gingersnaps.  I dare you to keep scowling.

ANYWAY.  I made a crumble most recently for a happy occasion and it was just as good.  Use whatever fruit you have on hand, but this stolen recipe for gingersnap topping was great, so don't pass that up.

Pear and Cranberry Gingersnap Crumble
adapted from smitten kitchen

For topping:

1 cup flour
1/4 cup granulated sugar
3 packed tablespoons brown sugar
1 cup gingersnap crumbs (I used the Whole Foods 360 brand gingersnap cookies which was PERFECT because they are so gingery I could die.  You need the extreme spice to be able to taste it after baking.  Put the cookies in a bag and smash them with a hammer.  Work through your angst.  You know.)
1/8 teaspoon ground ginger (I omitted this because the cookies were so intense.  If your cookies have less bite, ya need this.)
1/8 teaspoon salt
1 cup unsalted butter, melted and cooled

For filling:

2 lbs (4 or 5) large pears, pealed,cored, and cut into half-inch chunks
1 1/2 cups fresh cranberries, rinsed
1 tablespoon lemon juice
1/2 tablespoon lemon zest
1/2 teaspoon vanilla extract
1/2 cup granulated sugar

Preheat the oven to 350 degrees.

Mix all of the filling ingredients together and pour into 1 1/2 to 2 quart baking dish.

In a small bowl, mix all of the topping ingredients except for the butter.  Then stir in the butter until large clumps form.

Spread the topping mixture over the filling in the baking dish.  Bake for 45 minutes, and remove when the topping is browned, and the filling's juices are bubbling.  Melt a little bit at the sight of it, and then consume.

Sunday, November 13, 2011

buzzin all over me.

bp sweater; Topshop skirt; vintage belt and bracelet; BCBGeneration boots
Looked a little like a pirate in the swingy piece of brilliance that was among the glory I brought home from my first (of what I hope will be many) (these snake earrings...I mean how did I even leave the store without them) trip to Chicago's Topshop.

Post title stolen from Shwayze. Because that's the kind of day it is.

Thursday, November 10, 2011

too good to be this easy.

This was all that was left by the time I got to the table with my camera.  Oops.
Step 1: Make this dessert.  It takes mere minutes.

Step 2: Hide a piece for yourself to eat with ice cream later.

Because once you

Step 3: Put a plate of it in front of people you like,

there will be none left vey, very quickly.

Easiest Apple Tart Ever
from The Pioneer Woman

1 package puff pastry
1 lemon
4 - 5 apples
1 cup brown sugar
1/2 teaspoon salt
Powdered sugar

Preheat the over to 415 degrees.

Allow puff pastry to thaw in the counter.  If the dough starts to get warm or sticky, throw it into the fridge until you need it.

Core and halve the apples, then slice them as thinly as possible.  Toss the slices in a bowl with the juice of half of the lemon, the brown sugar and salt.  Allow to sit and become a stupidly good goo mixture.  Try one of the apples.  Die a little bit.

Unroll the puff pastry and cut lengthwise into three identically sized pieces.  Line the apples in the center of the pasty, leaving a small border around the edge.  Side note: leftover apples and sugar goo make a GREAT ice cream topper.

Place tarts on a parchment paper-lined baking sheet and bake for 20 minutes or until golden brown and puffy.  The parchment paper is imperative, as the sugary goo is prone to oozing all over everything.  While this is the best and most delicious thing, its sort of a mess, so do some parchment paper lovin.

Let cool a little before sprinkling all over with powdered sugar and slicing the tart into little strips.

This dessert looks and tastes 147 times more difficult to make than it actually is.  So whip it up in the half hour you have before friends are coming over, and watch yourself quickly become the most impressive person they know.

Monday, November 7, 2011


Sparkle & Fade sweater; vintage skirt; Steve Madden kitten heels, Anne Klein coat; a necklace I made one time

Dressed a little bit like a princess yesterday for two reasons.

First, after costume designing a show featuring a sort of dilapidated monarchy, I started thinking about what royalish things I have in my own closet, and this high-waisted purple taffeta skirt definitely wins.  It's the perfect skirt.  I would buy it in every color and fabric ever if that were possible.

Additionally,  it was my birthday.  And if there was ever a reason  to dress sort of princess-y, that's it kids!

Mmm mimosa/bellinis with my mom, time spent in the kitchen, and good friends/dessert/conversation late into the evening.


Sunday, November 6, 2011


Waking up on your twenty-first birthday with a zit on your forehead is, no sarcasm, absolutely wonderful.

Its a little reminder that even though its entirely legal for you to purchase a four pack of Daisy Cutter at 8:30 AM (check),

you are in no way a grown up.

:) oh I like that a lot.


a casual 40,000 people and me preparing to run

post-race fondue platter
taste of home

sensible trail mix station

for the last time ever

Runnin // Chocolate // Topshop // Mama V// The Story So Far
A Saturday for the books.

Thursday, November 3, 2011

all hallows.

I'm less than a week late so I figure its still ok to talk about.

What were you for Halloween?!  So vital.  So important.  Best holiday of the year maybe.

In my dream world, I looked like these people on each respective night of Halloweekend:

But in reality --- just not the case.

This year I was a skeleton and Cleopatra.  My makeup looked a little bit like I got in a fist fight for the former, and was definitely not Elizabeth Taylor -esque in ANY way for the latter, but dudes, I did my very best.

Similar and strange facial expressions.

I loved that I got to utilize some old favorites (Betsey Johnson bones sweater: such a good thing) and pick up some cool new pieces that will definitely keep appearing in my everyday outfits (a chunky vintage gold necklace, and a mummy-tastic bandage crop from the theatre department costume sale at school).