Roasted brussel sprouts with orange vinaigrette

I'm not a normal foodie. To start, I care way too much about my health and trying to feed my body the best quality ingredients that are nutrient packed and artificially lacking. At the same time I love food. I appreciate food: how it's prepared, the way it looks, the time it takes, and the taste of something that leaves you speechless and wanting to lick the plate clean. I spend too much time reading restaurant reviews, browsing Yelp photos, and memorizing menus, almost as much time as I spend looking at street style photos and putting together outfits in my head. Clearly I have too much time on my hands. I've yet to try Rose's Luxury (who wants to come with me?), but I came across one of their brussel sprout dishes that I decided to remake. Since their menu is constantly changing it's not currently on there, but if you're looking for a refreshing way to try brussel sprouts this is a great alternative.

Serves two
20-30 brussel sprouts halved
Handful of chopped fresh mint
1/4 red onion sliced (probably much more thinly than I pulled off)
Orange pieces (optional)
1/2 juice of an orange
Apple cider vinegar
Olive oil
Himalayan pink salt
Dijon mustard

1. Roasted your brussel sprouts in the oven (you know the drill coconut oil or olive oil coated 350 nice and crispy). For the more indulgent version you'll want to fry them on a pan, but we're all about the health here.
2. Meanwhile chop your onions and mint (and orange if you're doing that), and mix all other ingredients to make the vinaigrette. I prefer less olive oil and more apple cider vinegar, but it's up to your taste.
3. Once the brussel sprouts are done, remove and allow them to cool for 10 minutes.
4. Mix all the other ingredients and coat evenly with the vinaigrette. Serve immediately or allow the juice to soak up a bit, which is my favorite way to eat it.

City lights

Blouse- Hillary Rush vintage, jeans- Seven for All Mankind, boots- Sam Edelman, sweater- Gap Boys (similar here), muffler- Burberry, fingerless gloves- Marc Jacobs special items, leather jacket- Members Only (similar here)

Horrible lighting and totally impromptu on our way walking to a MJ event in Soho, but my favorite kinda grunge outfit so appropriate for a day look in New York. I'm into the layering: blouse, crew neck sweater, leather jacket, parka. In fact I'm convinced if you can't layer you're not a true east coaster. Did this LA girl just refer to herself as an east coaster?

Egg in a Parmesan cup with mushrooms and asparagus

Making the mold.

I went to brunch at Cork Wine Bar a couple of weeks ago. Going to brunch at a wine bar is definitely not conventional, but the menu was really unique especially the entree I ordered. I was so fascinated by the cheese cup, and then I thought to myself I can make that. OK I really didn't think I could, but I like to prove to myself that I can really do it all. Class, work, 5 am yoga, and make gourmet (pushing it Avis) meals. Not as great as the one at Cork, which I highly recommend you all try (and order a side of the avocado toast with pistachio oil), but a pretty close reenactment. 

1 cup (more or less ) of grated Parmesan reggiano or pecorino romano
Big handful of mushrooms of your choice, I recommend oyster or baby shitake
5 or 6 asparagus stalks
2 eggs
Goat cheese (chèvre) optional

Cheese cups:
1. Split up the Parm/peco cheese and spread onto parchment paper two thinnish 6 inch circumstance circles of cheese (that looks funny, you get the point two circles of cheese). Add some dried parsley and basil on top. You'll want the cheese to be thin but not too thin, and the paper will go onto a baking sheet and into the oven at 375 F. I messed up on the first try, but I think the trick is to make sure the cheese isn't too thick and that it's slightly browned. Follow the explanation on this website for a clearer explanation.
2. The cheese will go in the oven for four minutes or so. You'll have to act quick and remove the tray when it's ready and allow the circles to cool for about a minute.
3. Use a thin spatula to carefully remove the circles and drap over the back side of a muffin tin (or another type of cup) to create the mold. You might need to push the sides of the cheese to properly create the shape.
4. Allow the cheese to cool and take up the bowl shape.


Then the filling:
1.  Blanch the asparagus and then cut into smaller segments.
2. Poach your egg. Refer to this other Avis recipe if you forgot how. I cook a little less than usual so the whites didn't quite set, but I wanted to properly fit the egg into the mold. Set the egg aside but keep warm if possible.
3. Slice the mushrooms and sauté with the asparagus using plenty of olive oil and any other spices and herbs that you'd like.
4. If you'd like to use goat cheese melt some in at the end with the vegetables. I opted out, the Parmesan was more than enough for me.
5. Carefully remove your cheese cups from the mold and add the vegetable mix into the cup.
6. Top with the egg and add more cheese and herbs.
7. Serve immediately.

Sleek contrast

Suit- JCrew, booties- Massimo Dutti

An all black outfit against a snow rooftop is the perfect contrast. There's also something so romantic about a snow covered backdrop so a dark wine stained lip is necessary. Plus, I'm a sucker for a good pant suit-- they exude a sense of confidence (remember when women couldn't wear pants and were fighting to break the glass ceiling in the 70's).

Special thanks to the photog for letting me use her roof and climbing up there in the freezing cold to get these epic shots.

Simple green eggs no ham

I have limited time and I get easily bored with meals. This means most meals I consume are some version of an egg, but I'm always trying to think of new ways to serve my eggs when I'm on a less than 10 minute kinda time frame. Take some frozen peas and either mint or cilantro as a filler for this omelette. I go for a one egg and two whites combo, but if your taste buds need more or less yolk add accordingly. Also a trick to making eggs a bit creamer is adding a little milk after you whisk them in a bowl.

Simple enough to feed me when I have only a few minutes to spare, but not something you see on a menu everyday.

Green eggs omelette
1/3 cup of frozen peas
handful of chopped cilantro or mint
2 egg whites and 1 egg
Splash of milk
Salt and pepper
Avocado and Gruyere cheese optional

1. Whisk the eggs, salt, pepper, and milk together in a bowl.
2. Throw the frozen peas into boiling water for a few minutes till they're no longer frozen but not too long. Meanwhile chop your herbs.
3. Pour the egg batter into a pan on medium heat and wait till the bottom of the eggs are relatively cooked. Give the eggs a wiggle so you know it's cooked but not overcooked (nothing worse than over cooked eggs).
4. Add green fillings. (If you're doing the cheese you'll add that in before the greens).
5. Fold the omelette and transfer to plate (don't break in the process like yours truly). Garnish with more greens and serve with avocado.

Mixed metals

Shirt- LF, pants- J Brand, shoes- Kelsi Dagger (similar here), belt- mom's

I'm a gold hardware girl all the way. I think my 14 year-old days of Tiffany heart jewelry ruined silver for me forever, or maybe it's the Persian in me that makes me love the 24 kt. I made an exception for this shirt cause... it has spikes. Shirt that's part clothing part weapon, necessary.

Jackie O would wear winter white

Pants- Zara (here in black), blouse- Zara (similar here), flats- Corso Como

I've been waiting to pull an all white outfit in the middle of winter so for the two seconds that the weather has decided to be above freezing I'm taking advantage of it. There's something very Jackie O about this outfit especially the vintage sunnies. Since she made the fashion rules not followed them, I was inspired to do the same because really thinking you can't wear white past Labor Day is a rule that deserves to be broken.

Old is new

Blazer- mom's, skirt- a common thread (similar here), top- Marc by Marc Jacobs, booties- Zara (similar here), bag- Fendi

I have a habit of stealing my mom's clothes, I'm being dramatic she's the most generous person in the world and will let me take anything. When I saw her wearing this blazer, I casually mentioned how much I loved it and...it ended up in my closet. I mean you don't just see blazers with that kind of cut and color anymore, it's so 80's and yet I can't get enough of it. Along with the older Anthropologie skirt (hey plaid is in again) and a Marc by Marc bustier type top. Shop your own closet, your mom's, grandmother's, best friend's, the things you'll find are better than any store (and usually free doesn't hurt).