Eggs in avocado

 I've become helplessly lazy with making meals. I've seen different posts with this recipe so I gave it a try, and if you can crack and egg and wait 20 minutes you'll have a meal.

Ingredients:

1/2 avocado (both sides if you'd like)
1 egg (need one egg per avocado half)
lime juice
Salt, pepper, red pepper flakes, scallions to garnish

1. Cut open the avocado and scoop out enough to fit an egg in the hole. Let your eyes be the judge.
2. Squeeze some lime juice over the avocado and crack the egg into the hole.
3. Place into a baking dish. Helpful hint is to coat the bottom with some water so any extra egg won't stick to the bottom and make a mess.
4. Add salt and pepper and place in the oven at 450 degrees for between 17-20 minutes. I'd recommend checking on it though cause nothing is worse than overcooked eggs.
5. Garnish and sit back and enjoy your effortless creation.

There's a place off Ocean Avenue

 Romper- Madewell, espadrilles- Sam Edelman

I correlate rompers and espadrilles with summer and nothing screams summer more than a stroll along the beach. Maybe should have chosen cotton over silk cause that fabric with the wind blowing made me look about 10 inches wider in all photos.

2 Ingredients to Homemade Ice Cream

 

If you haven't tried this before go freeze two bananas for a few hours and pull out your food processor now. Because yes, ice cream can be made with bananas and a big tablespoon of peanut butter to add some flavor. I'm a big fan of sweet and savory desserts. So I added chocolate covered pretzels on top. The perfect sweet and salty mix in a bite.

Ingredients:
Serves 1

2 frozen bananas
1 tablespoon of peanut butter
Toppings: nuts, chocolate covered pretzels, chocolate chips etc.

1. Break the bananas up a little into small pieces and put into a food processor.
2. Keep processing it'll end up looking chalky, stop and add the peanut butter. You'll probably need to scrape down the sides and mix it up a bit.
3. Once it has a creamy and smooth consistency your ice cream is done.
4. Add toppings, put in a crystal bowl for dramatic effect.

So fresh, so clean

Vest- Levi's mens department, shorts- JBrand, shoes- Sam Edelman, necklace- Marc by Marc Jacobs

Something about an all white ensemble that always looks so cool. Maybe it's cause my tan has finally kicked in, maybe it's cause it makes me feel like I'm in the Hamptons or South Beach, and maybe cause it's good practice for that day when I get invited to Diddy's White Party (poppin' my collar like poppin' bottles, duh).

A Day in the Life of LA's Donut Princess

I would like to introduce you to a new segment in Avis known as "A Day in the Life" because young women around us are doing amazing and inspiring things. Mayly Tao leads the LA force behind the croissant-donut craze but all thanks to a lot of hard work and persistence.

 

Most 23 year olds are heading home after a night out when Mayly Tao, self-proclaimed Donut Princess and mother to the croissant-donut baby in Los Angeles, is heading to work. As a, “small business owner you are the one responsible for everything,” and that means you, “can’t just do things half-assed,” explaining her motivation for more recently putting in twenty hour days at her Santa Monica shop DK’s Donuts & Bakery.

Mayly’s parents first saved the shop from economic failure in 1981 when they escaped the Cambodian Genocide under brutal circumstances to fulfill what they had heard of as the American Dream. Three years ago the shop fell into Mayly and her brother’s hands, and they have been the heads of the operation ever since and the, “heirs to the donut kingdom.” However, this opportunity has come with its daily sacrifices, plenty of research, constant hard work, and minimal sleep.

It is clear why Mayly has taken the role as the spokesperson and face of DK’s. She maintains a positive and congenial attitude even though she’s been up since 3 am to oversee an order for The CW’s Press Tour at The Beverly Hilton. Her commitment to the customer is what keeps the regulars coming back for more and brings in new faces including some famous ones. Listening to customer’s feedback through Twitter or Yelp or even an in-store suggestion of a new flavor has helped to change the business in the past few years to adapt to new trends. It doesn’t hurt that Mayly is social media savvy, which she has grown from nothing to all outlets including Facebook, Twitter, and Instagram. She refers to social media as a vehicle to allow other people to promote your business for you, and social media was the driving force behind the croissant-donut hybrid they have been selling at their shop.

This summer’s latest trend is a croissant-donut, and DK’s has their own rendition called the Double Decker O-Nut. DK’s remains one of the few places in Los Angeles to carry this type of pastry and is notably the most well-known with almost everyday media attention from sources like Carson Daly from Amp Radio, KTLA, Zagat, and Thrillist. Lines out the door and around the corner for these sixteen flavors, the most popular being Nutella and Special House Cream (the original). Mayly even let us in on the newest flavor to be released Green Tea. People from all over the country are coming in to get their hands on these O-Nuts even proclaiming they’re better than that other version in New York.

Most of Mayly’s experience has been teaching herself and remembering “there are no stupid questions,” she remarks. “You have to be passionate about and care about what you’re doing.” You also have to be practical and smart; see where your money is going to be spent choosing quality always. While DK’s success is booming, Mayly is humbled by this experience and knows that, “even if this pastry craze is just a fad the fact that we’re on the map says so much for what my parents wanted when they came to America. The American dream is here, we made it.”

If you’re lucky enough to live in the Los Angeles area stop by DK’s Donuts at 1614 Santa Monica Blvd in Santa Monica. Did I mention they’re open 24 hours a day and not just limited to donuts but tons of other goodies?

DK’s Donuts & Bakery

1614 Santa Monica Blvd.

Santa Monica, CA 90404

(310) 829- 2512

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Mayly proud Princess of her creations

Green Gazpacho

I tend to have this plasma addiction with food: smoothies, acai bowls, oatmeal, yogurt, and soup. On a cold and snowy night nothing sounds better than a piping hot bowl of butternut squash or tomato basil soup, but when the temperature is rising you want something to cool you down. Gazpacho is one of my favorite recipes. This one is particularly healthy cause it's green and all, if that's not your thing stay tuned for the tomato version.

Ingredients:
Serves two

1 small Persian cucumber
1 clove of garlic
1/2 green pepper
1/2 rib of celery
1.25 cups of spinach
2 tablespoons of olive oil
3/4 cup of water
1 tablespoon Greek yogurt
Salt and pepper
Red pepper flakes for garnish (optional)
Olive oil to drizzle over for garnish

1. Cut everything up into smaller pieces to make it easier to puree. Throw everything except the garnish into a blender for food processor. Might be easier to do in batches.
2. Once everything is mixed well, refrigerate for a hour.
3. Throw everything back into the blender/food processor for a final mix then serve in bowls.
4. Drizzle with olive oil and add red pepper flakes.
5. Enjoy on a particularly warm evening.

"The west coast has the sunshine and the girls all get so tanned"

Shirt- 6th grade keeper, shorts- LF stores, booties- ecote

I found this gem of a shirt in the back of my closet a couple of years ago. My mom first bought it for me when I was 11. Clearly it doesn't fit all flowy and baggy like it once did, but after a recent WWD post on bohemian tops over the decades I just can't seem to let it go. Let's call it vintage perhaps... it does come from a different decade after all.

If you think California is some dream like vacation 365 days a year, head to PCH on a day like this and you'll believe it. Messy hair in a bun from the salty ocean breeze, bohemian clothes and not a care in the world. Who even cares what you're wearing when this is your backdrop... never mind less effort when this is your backdrop.