Dry Bar's Triple Sec

Earlier this week I was treated to an amazing blowout at Dry Bar in Georgetown. I always go with the Cosmo, and it has never failed to give me the smoothest hair with voluminous curls. During my trip there I got to try their latest product the Triple Sec, it's a three in one product that texturizes, amplifies, and refreshes so your hair can last even longer and look like when you first did it even days later. Think of it as a dry shampoo, hair spray, and teaser all in one. Plus it smells amazing with Madagascar vanilla and coconut reminding me of a tropical destination. I have very thick and generally larger hair, but this made it out of control big and bouncy (note the selfie). Good news about this amazing product it's finally in stores starting today. So ask for it to be used during your next blow out to try it yourself, or pick up a bottle and give it a go.

Poached eggs with mushroom eggplant hash

I've really become the poaching expert, and I can't wait to host a benedict party to show off my skills. I've been a miso paste advocate for some time. I used to just make miso soup with it, but slowly I've been using it on my salmon and now to roast vegetables. Miso is so flavorful, and it's so good for you (fermented). Trader Joes now carries it so super easy to access.

Serves one
1 egg
1 small eggplant cubed (I used a local Pandora striped rose one)
5 small mushrooms sliced
Grated hard cheese
2 tbsp. miso paste
1 tsp. Soy sauce
Sesame oil (a drop)
1 tsp. Coconut oil 
Dried parsley
Dried garlic
Red chili flakes
White vinegar

1. Turn on your oven to 350 F. Mix the miso paste, coconut oil, soy sauce, and sesame oil and apply to your eggplant and mushrooms. It'll be a thicker paste so be sure to spread evenly.
2. Add dried garlic and parsley to the vegetables.
3. Spread the vegetables on a baking sheet with enough room so they're not touching and can evenly roast. Allow to roast in the oven for about 15 minutes.
4. While the vegetables are roasting grate your cheese.
5. Check on your vegetables and flip or move if necessary. You want the eggplant to be on the softer side.
6. Once the vegetables are closer to being done prepare your poached egg.
7. While you're waiting for the egg to finish in the water act quickly and remove the vegetables and transfer to a dish for serving. Remove your egg and place on top of the vegetables.
8. Finish with the cheese and chili flakes.

Peach leather and some big changes

Palak chaat at Rasika

Dripping candles on the bathroom wall at Red Hen

Sweet corn burrata at Red Hen

Top- Zara, skirt- Zara, shoes- Zara, bag- DVF (sold out but same shade with different style), watch- Burberry men's Old Classic (old but similar style here or here)

A lot of exciting things have happened/are happening/will be happening this week. Big steps for me professionally/personally/Avis-ly. With those changes comes time for celebrating, which calls for an all leather (faux) peach two-piece and the best cocktails and food in DC. The Gibson's patio only can be used on flawless days like the not humid sunshine we had after a few days of sticky swamp. For food, Friday I got a James Beard winner Chef Vikram Sunderam sighting at Rasika. Yelp is filled with the same picture of the palak chaat, but there's a reason: it's one of the most delicious dishes I've ever had. These days everyone is trying to make kale a thing, but this dish celebrates the classic spinach and in the best way possible. Saturday called for catching up with my girl Hafsa at the Red Hen. I loved watching Chef Mike Friedman running the kitchen so calm and collectedly, and even spotted him taking off his white chef jacket to reveal a pink Faconnable shirt. Their menu is seasonal, but make sure you start with whatever they have with their burrata. Their summer menu uses corn, but the burrata steals the show literally melting in your mouth. For the record, their team was the most courteous and cautious about food restrictions out of any other dining experience I have ever had. A+

So now for the other c-word besides celebrate, change. Keep checking my Instagram and Twitter for more updates as things unravel this week. I'm about to take a big leap of faith, and do something that most people would never do. And to be honest I'm scared, but I've always been a dreamer. I believe in following your big dreams no matter what that means sacrificing. So I'll need your support as I follow my childhood dreams, and I hope you'll follow me along and join me on this new adventure.

Lastly, I want to thank ALL of you. From my closest friends and family who have showed me what unconditional love really is, to those unexpected readers who catch me by surprise, and to those of you I haven't met. Thank you.

Union Market.. and less familiar grounds

 Shorts- JCrew, t-shirt- Madewell, chambray- Madewell (similar here), booties- ecote (similar here)

Disclaimer: You  might read this and think pretentious, but some people feel relaxed and comfortable in the outdoors or on a beach. I on the other hand feel most comfortable when I'm in the middle of absolute chaos about to get run over by a cab. Call me crazy, but to each her own.

I'm convinced I'm allergic to the suburbs. I always say that I was misled before I moved to DC that I was moving to a "city," when in reality more people have cars than use public transportation. There are the perks like no skyscrapers so you can see the Washington Monument from different points all over the city, but I digress. Back to the suburbs, I get this weird feeling like I'm suddenly lost.

So on a Saturday when I was in need of adventure, I somehow ended up off to the nearby big mall in the suburbs with the only other person I know that gets emotional at the sight of vintage Hermès. It was one of those we need to be around a Bloomingdales moments, but after getting lost with no help from Google Maps we arrived exhausted and stressed. Long story short, we ended up not buying anything and were more eager to get back into a more familiar urban environment than browse through the racks of clothes. Finally catching sight of the city, we headed into Union Market. We browsed the different vendors including Goshen the vegan, raw stand. We were drawn in by their juices, but Nathaniel later explained they also specialize in healthy food as well. Definitely get the kale juice. The only way to end the day is with a Dolcezza copetta with espresso hairbender gelato, biscoff crumbles, ground espresso beans, and fresh whipped cream.

I posed in the suburbs (plan, muted background) and back in the city (Zebra mural!!!), which I think  represents how I feel. At least for now, the exciting striped and hot pink environment is the only one I belong in.

Pitaya superfoods bowl

I almost paid $10 for a single pitaya in Chinatown a month ago, but my better judgment advised me otherwise. They're one of my favorite fruits, and I rarely come across them. Still deprived I was over the moon when I found them at my new favorite go-to market. Usually when we think of pitaya we think of that beautiful hot pink flesh on the inside, but there's three varieties including the more commonly found white flesh type. The color of this bowl isn't as vibrant as when you order a pitaya bowl/smoothie, but it still has that tart taste that I love.

Serves 1
1/2 pitaya flesh
Handful of frozen berries or any other fruit you want
1/4 cup of spinach
Coconut milk
Hemp seeds, chia seeds, flax seed, shredded coconut, nuts to top

1. Throw everything except the toppings into a blender. If you want it to be chunkier try adding ice or frozen coconut water.
2. Mix up everything.
3. Put in a bowl to eat with a spoon or a glass with a straw. Top with whatever toppings you want.

Balanced even in all white

I spent four years living near a beach where there was definitely a heavy bohemian influence. It has definitely played a part in my style, but I've always been sure to balance it with preppy or grungy elements. The flowy maternity like top is awesome for the humid heat, but the more structured shorts and sandals clean it up a little.

Paris for the Day

Skirt- Uniqlo (similar here), shirt- vintage, shoes- Sam Edelman

Outdoor markets, old book stores, and a perfectly rolled omelet on a Sunday really are all the elements of a beautiful day spent in Paris. Too bad we weren't actually in Paris, but if I'm going to pretend, I only want to do it with someone who loves Paris as much as I do. Pleated skirts, polka dots, and Way-farers are a cliche combo that I envision someone wearing while spending an afternoon with a good book at Cafe de Flore enjoying a glass of Sancerre. Side note: if you haven't been to Le Diplomate yet, get yourself to the beautiful patio for brunch or dinner this weekend. That's a command.

Mint, feta, fava bean, and pea guacamole with turnip chips

I have fond memories of my mom making large batches of fava beans on the weekends in the summer. The smell was very distinct and only rose the anticipation for when we would finally get to dig in. I could barely wait till they came out of the boiling water before we all dug in peeling off the skins for the soft beans. I've seen a lot of recipes using fava and peas to spread on toast. I figured adding a little avocado would make it creamier, and I decided to do a twist on guacamole. I tried guacamole with feta and corn this weekend, and I loved the bite the feta had so I gave it a go here.

Root chips are pretty simple, but to be honest unless you're super talented at thinly slicing you really need a mandolin. The goods news is that they're really cheap and would make a great addition to your kitchen. Then again, you can always go for a classic corn tortilla chip and call it a day.

Serves 2
6 fava beans (take the beans out of the inside)
2/3 cup of peas
1/2 avocado
Light squeeze of lime juice
Black pepper
Red chili flakes
10 chopped mint leaves
Crumbled feta cheese (make it vegan without the cheese)
1 large turnip (or other root vegetable like beets)

1. Prepare your root chips. This tutorial is really good and actually makes them crispy.
2. While your chips are crisping (don't forget about them though), heat a saucepan of water to a boil.
3. Add the peas and beans (not the pod just the beans) into the water.
4. Remove the greens once they're really easy to mash. Take the fava beans out of that casing; they should be easy to squeeze out.
5. Begin mashing your peas and beans till they are at a paste. If you want it to be a bit creamier you could throw it into a food processor, but I prefer it chunkier.
6. Add the avocado, lime juice, and black pepper and continue to mash and mix.
7. Add the mint leaves and feta as the finishing bit and mix.
8. Top with red chili flakes and serve with your chips.

Vouching for Jumpsuits

Jumpsuit- Nasty Gal, sandals- Dolce Vita (similar here), ankle brace- Walgreens (I'm so funny I know), bangle- vintage, necklace- Bauble Bar

This really isn't a fashion post, it's more of a persuasive argument to get you to buy a jumpsuit. For one jumpsuits are a mystery. How do you get into them and how do you get out of them? It's a mystery for everyone to figure out, and an accomplishment when you can master the art of getting in and out of a jumpsuit. Also the article of clothing is a mystery. Is it a monotone two-piece, a maxidress, smock? At first glance people are very confused why you have two pant legs, but there is no separation from top and bottom. After a few minutes they realize you're wearing this magical onesie, and either are really intrigued by you or have stared long enough for you to start a conversation with them. An icebreaker and outfit in one, two birds with one stone.

Secondly, jumpsuits allow for free movement. Walking over subway vents (no Marilyn moments), running marathons, and doing backflips are all possible in a jumpsuit. In fact, the style itself almost begs you to start doing some acrobatics. I used to wear unitards in my modern dance pieces, (see picture below, and I apologize for putting Sami through the equal embarrassment) and I suddenly felt obligated to jump around and do high kicks; same goes for jumpsuits. If you want the ultimate comfort the jumpsuit is the way to go. Finally, you can wear them for any occasion. Brunch with the girls, date night, SoulCycle class, jumping off an airplane...the list goes on and on. Think of it as the ultimate investment that you will wear literally everyday no matter what you're doing.

I will admit the above points are true (even if they are a little comedic), but most of all I'm vouching for jumpsuits because they're so flattering on every body type and that's something worth celebrating. They elongate your legs, make your waist tinier, and come in so many different styles that you can still accentuate your favorite body part. I've yet to see anyone look bad in one, and while they're still a hot piece for the summer I suggest you look at some of my favorites from Three Floor, Band of Outsiders, and Pixie Market for inspiration for your next purchase.

Seared scallops with leek, parsley pesto

I had the most peaceful and delicious terrace lunch at Iron Gate Inn last weekend, and if you haven't been to the historic spot since its reopen in the winter, you must. We started with a trio of dips including a pesto that may have been leeks, kohlrabi, kale... it was unclear. Leeks sounded like an interesting twist, and since they're so in season it made for the obvious choice to pair with my scallops.

The trick to searing scallops is drying them and then cooking them on really high heat. Once the scallop hits the pan DO NOT touch until they are seared, then flip to the other side till you are ready to remove and plate.

Serves 2
12-14 large sized scallops
1 tbsp. coconut oil
Pink salt
Black pepper
3/4 leek
1/2 bunch of parsley
Juice 1/2 lemon
2 cloves of garlic
Olive oil
1/2 cup of Parmesan cheese (optional)

Make your pesto:
1. Chop up the leeks and pull off the leaves of your parsley.
2. Add the greens with lemon, garlic, and cheese (optional) into a food processor. Pulse till mixed well.
3. Slowly add olive oil either while it's slowly mixing or in batches till you get that creamy pesto consistency.

Make your scallops:
1. Clean your scallops and feel around for any tougher stringy parts to remove. You'll know what I mean when you feel them.
2. Dry well by patting them down with paper towels. Add salt and pepper.
3. Add coconut oil to your pan and put on high heat. When you see a bit of smoke coming from the pan you are ready to add your scallops.
4. Place your scallops on the pan (be careful of splashing hot oil). Leave on the pan until you see the edges are browned. You may also need to move the pan from side to side to distribute the oil.
5. Season again before flipping to finish.
6. Remove to plate serve with pesto.

Stripes, leather, and Watermelon House

Skirt- Zara, tank- Vince (similar here), scarf- mom's, shoes- London Sole (old but I'm feeling these)

Something is so right about stripes and leather for summer, and even better if you can go with a navy stripe and a nude leather skirt version. But a classic black leather baggy short and boxy black and white striped T are a great fallback. For day: do a funky oxford sole; for night: a clean pointed toe pump and an obnoxious sized necklace. The Watermelon House in Logan Circle has been on my list of places to see in DC for some time, and by now I think you know I can't resist posing against a funky wall.