Three Things.

Three Things // Hourglass & Bloom

Last summer I bought a mandoline and was obsessed with making zucchini ribbons. This was one of the most simple yet beautiful little salads I’ve made thus far. Who said veggies had to be boring?



Three Things // Hourglass & Bloom

Yeahhhhhh I pretty much hit the jackpot as far as roommates go. E works for Le Metier de Beaute, this insanely awesome beauty and cosmetic company. I’m usually not a gloss girl, but this little gem has me head over heels!



Three Things // Hourglass & Bloom

My nuevo zapatos. Nice and bright and cheerful 🙂



What are your tiny moments of happinness this week?





Inca Gold : A Healthy Brunch

So, hear me out. I don’t make resolutions. The only thing I’m plotting when the clock strikes twelve at the beginning of the New Year is how I’m going to manage my hangover the next day.

That being said, my jeans are unspeakably tight. The holidays took a toll. I’m desperately clinging onto the last shreds of hope that my twenty-five-year-old metabolism can carry me through to bikini season. Ha! That’s a laugh.

Enter: cleverly disguised……health food.

I’ve blabbed on about quinoa before. But really guys, the Incas were right. It’s freakin’ gold. I can’t get enough of it. I’d even step foot in a Whole Foods for it! (Don’t worry I didn’t….I buy it in bulk at Costco. And I don’t own any LuluLemon so I don’t think they’d let me into a Whole Foods anyway). But that’s neither here nor there. What I’m trying to say is that this little brunch recipe here is going to blow your mind. It’s packed full of vitamins and amino goodness and it’s a complete protein and when you schmear it in runny egg yolk and wash it down with a bloody mary you’re going to be weeping tears of joy and your muscles and your belly and your digestive system will be belting out hallelujah at the top of their non-existent lungs. Alas! Delicious and healthy goodness! You’re welcome.

So…..without further ado, I present the Quinoa Cake:

QUINOA CAKES // Healthy Brunch

You’ll need:

3 cups cooked quinoa

3 large eggs, beaten

1/3 cup fresh chives, chopped

2 large shallots, finely diced

Half cup grated parmesan cheese

3 or 4 garlic cloves, minced

3/4 cup Panko bread cumbs (or bread crumb of choice)

Olive oil, for frying

Poached eggs

QUINOA CAKES // Healthy Brunch

QUINOA CAKES // Healthy Brunch

Cook the quinoa, and set it aside until it’s room temperature. In the meantime, get to chopping. Dice up the garlic and shallots, and chop the chives. Measure out your freshly grated parmesan and Panko bread crumbs.

Once your quinoa has cooled, thoroughly mix in the chives, shallots, and garlic as well as a pinch of salt and pepper. Next, add your three whisked eggs and mix well. Lastly, stir in the breadcrumbs and grated cheese. Heat a very shallow amount of olive oil (about 4 tbsp.) over medium heat in a non-stick skillet.

When you’re forming your patties, make sure that you squeeeeeze and press to ensure they’re well bound and won’t fall apart in the skillet. I started forming mine in a ball shape, then worked them into more flattened patties about 3 or 4 inches in diameter. Carefully place them in the skillet and cook until each side is golden brown (approximately 3-5 minutes per side, depending on thickness).

Now, serve with a deeeeeelicious little poached egg and a garnish of greens for good measure and dig in!

QUINOA CAKES // Healthy Brunch

QUINOA CAKES // Healthy Brunch

a flea market and a tavern

Skeleton keys, cutoff jeans, vintage fur, brass candlesticks, shabby chic vanities, hipsters with cigarettes, derelict army boots, watches, churros, old photographs, tie-dye, chihuahas, velvet couches, old video games, circa 1922 hairbrushes, antlers…

What does all that hoopla have in common? Melrose Trading Post.

MTB is a huge flea market (among the most popular in Los Angeles). Sprawled out in the heart of Fairfax Village, local vendors here offer an eclectic mix of vintage and modern wares. With entry costing a pittance ($2), it’s become the ideal place for tourists and residents alike to spend their Sunday afternoons. Looking for quirky t-shirts or hipster-esque cutoffs? MTB is your place. On the hunt for the perfect ottoman or writing desk? Yep, MTB. Walk slowly and take it all in – you won’t want to miss a single treasure.





HOURGLASS AND BLOOM // street style


This weekend, MTB was packed with LA locals soaking up the sudden blast of warm weather, and every square inch of the Fairfax High School parking lot was filled with glorious clutter.

I perused some kitschy jewelry, marveled at an amazing blue velvet couch, and thought seriously about buying about five broken wristwatches.










After an hour or so, we had browsed just about every stall. Walking away empty-handed (I can’t believe it),  we began to put some serious thought into finding a barstool to perch on and a cold glass of somethin’ to sip on. Luckily Mike was the perfect tour guide (he used to live just around the corner) and knew of the perfect place: Rosewood Tavern. Just a few steps down the road and we were there!

If ever you have exhausted yourself traipsing around the Trading Post, and need a bit of refreshment, I absolutely recommend this local hangout. Skylights, rustic communal tables, exposed bricks, cathedral ceilings, and a very impressive array (twenty-eight to be exact) of beer taps. Yep, checks off all my favorite things in a watering hole.





ROSEWOOD TAVERN, LOS ANGELES // hourglass and bloom


We dug right in to a bowl of fried brussels with HUGE chunks of bacon and a platter of salty and herby fries.



ROSEWOOD TAVERN, LOS ANGELES // hourglass and bloom

ROSEWOOD TAVERN, LOS ANGELES // hourglass and bloom

ROSEWOOD TAVERN, LOS ANGELES // hourglass and bloom


To round it out with something slightly healthy, a gorgeous salad of little gem lettuce, creamy burrata, Persian cucumber, and quinoa. So. Good.



ROSEWOOD TAVERN, LOS ANGELES // hourglass and bloom

ROSEWOOD TAVERN, LOS ANGELES // hourglass and bloom




So, if you’re a local or passing through on vacation, trot on over to Melrose Trading Post. And….if you really want to make it a Sunday Funday…..head down to Rosewood Tavern for some adult libations and finger lickin’ snacks!


What did you all get yourselves into this weekend?





Come on… aren’t all the best things in life fermented?

Fermented curd, fermented cucumber, fermented grapes, fermented cabbage, fermented chilis……….. Sheesh, I could go on and on!

As you can tell, I love me some briney scrumptiousness. My mom says it’s because when she was pregnant with me, all she consumed were Pepsi and pickles. My earliest PMS cravings were for daiquiri-ice flavored ice cream from Baskin Robins and a big ol’ Claussen dill pickle, alternating bites. Too much? Okay okay.


QUICK PICKLED CARROTS // hourglass&bloom

QUICK PICKLED CARROTS // hourglass&bloom


Well, these days my pickle peckish has nothing to do with hormones and everything to do with the fact that pickles are delicious. So last night, I made my own. That’s right, I’m pretty crafty and skilled and kitchen-savvy like that. Jusssssssssst kidding, they’re incredibly easy.


You’ll need the following:

(This brine will be enough for two mason jars, approximately 20 oz. each)

Some vegetables (I used carrots, obviously. Feel free to use cucumber, chilis, cauliflower, radishes, anything!)

2 cups Distilled white vinegar

2 cups Water

2 tbsp. kosher salt

2 tsp. dill seed

2 tsp. fennel seed

2 tsp. black peppercorns

1-2 tsp. red chili flakes (adjust according to how essssssspicy you like it)

2-3 cloves garlic


QUICK PICKLED CARROTS // hourglass&bloom


Begin by peeling your carrots, then slicing them into sticks of similar sizes. Make sure they aren’t too tall for your jar, trim to fit. Place all of your seasonings (peppercorns, dill seed, chili flakes, fennel seed, garlic) into the jars. Now, slip the carrots into the jars, packing them tightly enough but not so that you can’t pluck them back out again when you’re hungry!

After you’ve readied your jars, begin the brine. Heat the water, vinegar, and salt over high heat until boiling. Make sure the salt is dissolved. Carefully pour the boiling brine into the jars until there is just a half inch of air at the top. Place the lids on the jars and set on the counter to cool. Once the jars have cooled to room temperature, pop them in the fridge to sit and become tasty for a day or two.

Poof! You’ve just pickled!

They’ll keep in your fridge for about a week or two, but I doubt they’ll ever last that long in my house anyway!


QUICK PICKLED CARROTS // hourglass&bloom

QUICK PICKLED CARROTS // hourglass&bloom