Reporting live from: San Francisco Pride

With the Supreme Court changing history this week, San Francisco Pride was the place to be. No matter how you feel about the topic it is beautiful to see the celebration of love. At the end of the day we are all humans who want to feel the same things. Just a few shots of the madness and mayhem that is San Francisco.

Back to my roots

Dress- Iranian bazaar, shoes- La Manual Alpargatera, bag- Marc by Marc Jacobs, belt and bangle- vintage, lipstick- Bobbi Brown Orange

Gym clothes and sweats (I don't care if you spent $100 on those lululemon pants) should only be worn to work out, clean the house, or lounge in privacy when no one else can see you. It takes very little effort to pull something together. Slip on some comfy flats and a tunic dress for your Sunday errands today but no spandex allowed. Present the way you would like to be perceived.

The dress is really some tunic thing that goes down to the floor and looks like a potato sack. I found it in a bazaar in Iran, but adding a belt around the waist and pulling the top up and over the belt makes it much more than a potato sack.

The shoes are from the famous shoes store in Barcelona,  La Manual Alpargatera. Salvador Dali, Elton John, and even Pope John Paul II have worn their creations. If you're ever visiting the beautiful Spanish city be sure to buy as many pairs as you can; they're unisex and come in so many colors.

Finally the sunglasses, years after my grandma passed we went through some of her things and these older and slightly uncomfortable aviators were stashed in some old case. My brother and I still fight over who they should really belong to, but finders keepers.

Mezze sabzi

The great part about having friends who love food as much as me is A. they feed you and B. share their recipes. Avis readers let me introduce you to Sami, one of my guest bloggers.

By day Sami works in events and conference services for a big finance institution in one of the most exciting cities in the world. But when it's time to play she's a foodie at heart: always trying new restaurants and making new recipes. Her international background has heavily influenced her interests in traveling to new cities and soaking up art and music. She sees her future moving into food media and marketing, but for now perfecting her Mediterranean cuisine.


Baked feta

All proportions to taste
fresh block of feta
scallions, chopped
capers
thinly sliced garlic
chopped fresh parsley
olive oil
crushed red pepper flakes
black pepper

1. Preheat oven to 350˚. Slice the block of feta into slices approximately 1/2 inch thick, laying them out on large individual pieces of foil.
2. Top with the rest of the ingredients, using whatever proportions you would like.
3. Seal the foil packets by folding over the flaps on all sides. Place on a baking tray and bake for 15 minutes.
4. Transfer to a plate and enjoy with fresh bread or crackers.


Lemongrass edamame hummus
Makes 2.5 cups

1 package/12 oz. frozen shelled edamame
2-3 cloves of garlic
1/2 cup flat leaf parsley
3 lemons
1 tsp. fresh chopped ginger
2 tbsp. olive oil
3-4 green onions
Crushed red pepper flakes to taste (optional)

1. Thinly slice green onions, separating the green and white parts.
2. Cook edamame according to package. Grate the lemons, setting aside the peels, and then juice.
3. In a food processor combine and process the white parts of the green onions, parsley, lemon juice, lemon peels, olive oil, garlic, ginger, and edamame (save some for the garnish).
4. Manually stir in he green parts of the green onions. Transfer to a serving bowl and garnish with edamame, a few sprigs of parsley, and a few crush red pepper flakes.
5. Serve with pita chips, dipping vegetables, or fresh baguette slices.

3 confessions away from the office

Shirt- some random beachy store, jacket- Urban Outfitters (tag ripped out), shoes- ecote, belt- Escada, bangles- Madewell

I have some confessions to makes:
Confession #1 - I have a thing against women button-down shirts. I mostly steal my brother's or find myself in the men's department. Something about the bigger size gives you more versatility. Sure the sleeves are a little big, but if you pull a jacket over it and tuck it into your skirt no one will ever know.

Confession #2- I don't believe in repeating outfits. Don't get the wrong idea that just means that I'm really good at mixing and matching. So to transition your outfit from the office untuck your larger shirt (in my case shirt dress) out of your pencil skirt. Add some Downey wrinkle spray (lifesaver you must buy it) and belt your blazer. Change of shoes and a pop of brighter lipstick and you have two outfits in one.

Confession #3- These are some of my oldest, cheapest pieces, and yet they've lasted the test of time. Don't disregard something cause it's on the sale rack or isn't "in," if you have a good feeling about it trust your gut. The pink blazer goes way back to a time before it was cool to wear bright colored blazers, to a time when Urban Outfitters had about 20 of them on a sale rack for $2.99. Yup less than a latte, but something about that bright color drew me in. Next season everyone had one with a much more expensive price tag.

Fig yogurt pops

The weather is getting warmer, and all I want is ice cream. I used to be a mint chip kinda girl, but as I've gotten older my palate has expanded and I love crazy combinations. I can't really eat ice cream every time I crave it, but these pops are definitely an option for my daily diet.

Figs are food of the gods, and since all Avis readers only deserve the best these Greek yogurt fig pops are perfect for all of you and so easy to make. Alternative options that could be great are pomegranate seeds or summer berries. This is not super sweet but has virtually very little sugar. Figs have potassium and fiber, and Greek yogurt is packed with protein and probiotics.

I picked up some popsicle molds for $3 at Target. Super cheap and definitely worth the minor investment to try out different concoctions all summer.

Fig yogurt pops
6 popsicle molds
1.5 cups milk (I used almond)
A swirl of honey (more if you'd like)  Note: for a sweet treat do 1.5 cups of granulated sugar instead
1 tbsp. vanilla extract
1.5 cups of Greek yogurt (Fage 0% is my favorite)
3 figs

1. Bring the milk and honey to a low boil in a saucepan. (If you're using sugar make sugar it's fully melted and mixed in). Add the vanilla and yogurt.
2. Whisk until it's smooth and remove from the heat. Allow to cool in the refridgerator for about a hour.
3. Pour the mixture into the molds, filling the molds halfway. Freeze the molds for a hour.
4. Remove the molds and slice the figs into thicker slices, placing two slices per mold.
5. Add more of the yogurt on top of the figs and stick the sticks in.
6. Back into the freezer until they're solid and enjoy!

Lazy Sunday

T-shirt- Hanes crew, skirt- LaROK, booties- Seychelles, bag- Prada, sunglasses- Ray-Ban

If you're going to have a lazy Sunday filled with plenty of sunshine and a big brunch then you're going to need a loose top to hide the food coma that is about to ensue. The most important thing is to always contrast: lose shirt and tighter bottom, tight top and a flowing skirt. Little booties keep the outfit a little more put together especially against a basic Hanes t-shirt but are the perfect solution to give your aching feet a rest after a night of dancing in heels.

Outdoor summer dinner in less than a hour.

I always get a weird rush when I cook for my parents. Mostly cause you never know if they're going to eat it or stare at it like an alien has landed in the backyard. These summer evenings have been so perfect, and we're so lucky to have a great area to eat outside and enjoy this beautiful weather. I kept it cool and refreshing with a watermelon and feta salad to start and a healthy and light citrus and dill salmon.

Salmon is packed with omega-3 fatty acids that help with cognitive function and inflammation of the joints and tissues (chia seeds, flax, and other seafoods are great sources too). Feta cheese is not as fattening or caloric as other cheeses and because it has a strong taste you only need a little to get the full effect.

What are some hits or misses you've cooked for your loved ones?

Watermelon, feta, basil salad
Serves 3

1/4 small watermelon chopped into cubes
4 oz. feta cheese crumbled (did it myself with a little fork)
handful of basil chopped
lime juice

1. Add the watermelon, basil, and cheese into a bowl and mix.
2. Squeeze a lime over the mix just enough to make it tangy.
3. Set in individual bowls and garnish with mint.


Citrus and dill salmon cooked in parchment paper
One of the best parts about using parchment paper is the steaming effect when everything is all wrapped up that makes the fish so moist and flavorful.

Salmon filet (I used sockeye) to be cut into 4 oz. portions
1/2 orange
handful of dill
olive oil
pepper
garlic powder

1. Preheat the oven to 400° F. Cut and clean your salmon into 4 oz. pieces. Place the filets on separate pieces of parchment paper (3 for me).
2. Add dill, pepper, garlic powder, olive oil, and slices of orange (in that order) on top of the salmon.
3. Wrap the papers up like mini envelopes and places the pouches on a baking tray.
4. 40 minutes in the oven and you have a very moist piece of healthy and delicious salmon. The fun part about the parchment paper is just putting the envelope on the plate and letting your guests open it to see the beautiful presentation and get a whiff of the citrus and dill aroma.

Blushing bride... just not yet

Dress- Kova and T, shoes- Jean-Michel Cazabat, jewelry- a mix of things from over the years

Dressing appropriately for a black tie wedding where everyone is going to be in floor length gowns and fur coats but wanting to maintain your own style can be a challenge. When I saw this blush cocktail dress its shorter length didn't bother me cause the butterfly bodice and color were perfect for the event. For when it gets cooler at night nothing is better than a leather motorcycle jacket, even if you get a few awkward stares.

Solstice Salad

As today marks the start of summer in the Northern Hemisphere nothing sounds better than a crisp and refreshing salad. Heirloom tomatoes, fennel, and avocados are so good at this time of year meaning this is a great opportunity to take advantage of those vegetables. I went to the local farmer's market and found these amazing ingredients; the smell of the fennel was so strong it lingered in my car till the next day.

Herbivores rejoice, carnivores don't be afraid I promise this salad is just as delicious as it looks. This recipe comes from Pure Food and Wine NYC restaurant chef Sarma Melgailis with some adjustments.

Heirloom tomato, fennel, avocado, pistachio, and mint vegetable stack

Serves 2

1/3 of a fennel bulb, cored and thinly sliced

1 large heirloom tomato, chopped into 1-inch cubes (I used yellow and red ones for a color boost)

1 scallion, sliced

10 pistachios, roughly chopped

1 small handful of mint, finely chopped

1/3 avocado, chopped into 1-inch cubes

Salt and pepper to taste

Fennel fronds and mint leaves to garnish

1. Put all the items into a large mixing bowl. Be careful not to smash the tomatoes and avocado while mixing. Add lemon juice and olive oil to taste till it's fully coated.

2. If you don't have a ring mold, cut a red Dixie cup in half to serve as a mold. Place the cup in the middle of a plate and now that the top is open place the salad into the mold. Push down salad on the ingredients so they'll hold their shape. Don't overfill or it will topple over. Once complete remove the mold and do the same for your second salad. 

3. Garnish for effect, and dig in.

Keeping it neutral

Top and skirt- Uniqlo, blazer- vintage, shoes- London Sole, sunglasses- vintage Dior

Transitioning your work outfit for drinks or dinner after work just means swiping a few things for an updated look without the stiff look that professional attire has. My favorite Andy Warhol T-shirt makes this outfit much more casual, and after a long day of running around in heels nothing sounds better than studded oxfords.

Epicurean- Vegan Truffles

 

Desserts are always good, but especially these ones. No dairy or butter because they're vegan, and something about a truffle makes chocolate seem a little more fancy.

Ingredients:

1/2 cup margarine
3/4 cup packed brown sugar
dash of salt
1 tablespoon of vanilla extract
2 tablespoons of water
1 1/4 cups of gluten free flour
1/4 cup of carob chips or a dairy free alternative chip (for the inside0
12 ounces of dairy free semisweet chocolate

Add everything except for the 12 ounces of chocolate into a big bowl and sit it in the refridgerator till it is harder, almost at a dough consistency probably 45 minutes. Once the dough is firmer roll the dough into little balls and place on in the freezer for 15 minutes till they're rock hard.

Melt the 12 ounce bag of chocolate, a microwave will do, and allow the chocolate to cool a little. Remove the frozen balls and dip them into the melted chocolate till they are covered. The chocolate will harden almost instantly around the dough balls. Place them on a parchment paper covered plate so they don't stick. Finally still the completed balls back into the fridge until they are ready to be eaten and be sure to keep them in there if they aren't all eaten (unlikely but just in case).