01.24.19

A COLORFUL BREAKFAST

a colorful breakfast | designlovefest
a colorful breakfast | designlovefest

i’m a big breakfast fan. i’m not one of those people who can skip it and somehow not eat until lunch. i fall asleep thinking of coffee and breakfast and wake up hungry! ivan wanted to make this colorful breakfast spread and i was in full support. we blanched the chard for just a minute or so in boiling salted water but you could also sauté which would be delicious as well. if you do blanch it just do it until the leaves turn bright green. we also garnished with the stems because they are so pretty and i ate those as well, i hear they’re very good for you?! for the egg, we follow bon appetit recipe for their ramen egg and it turns out perfectly. make sure you put the eggs in an ice bath after they are done boil to ensure they don’t continue cooking and slightly crack the shells, it will make them easier to peel.  – joanie

a colorful breakfast | designlovefest

makes 3-4 servings 

• 4 small flatbreads
• 1 15oz can chickpeas (skins removed, it’s annoying to do but worth it!)
• some chopped fresh herbs for garnish, we used Italian parsley and mint
• 3-4 eggs
• sesame seeds
• 3 large chard leaves
• lemons

spiced yogurt 
• 1/2 cup greek yogurt
• 1/2 teaspoon sea salt
• 2 teaspoons lemon juice
• 1/2 teaspoon white pepper
• 1 small garlic cloves minced

a colorful breakfast | designlovefest
a colorful breakfast | designlovefest
a colorful breakfast | designlovefest
a colorful breakfast | designlovefest
a colorful breakfast | designlovefest

• preheat your oven to 350. take your chickpeas (skins removed!) and put them on a baking sheet lined with parchment. drizzle a little olive oil on them, not too much or they won’t get crispy! and sprinkle with salt. put in the oven for 10 minutes, give them a shake and then 10 more minutes or until golden brown!

• prep your soft boiled eggs as instructed here. while that is happening prepped the yogurt sauce, for the garlic mince it finely and then using the edge of the knife press into the garlic until it forms a paste (see photo above). add that and the lemon, salt and white pepper into the yogurt, return to the fridge.

• bring some salted water to a boil, once boiling add the chard leafs, (i just shoved mine into the pan whole). leave them in for a minute or two and then drain and set aside.

• we put the flat bread in a panini press to get those lines but you can toast it too. brush with a little olive oil and toast or pan fry until crispy.

• now assemble! put a smear of the yogurt sauce, cut one of the soft eggs in half, add some slices of the flat bread, some chard and a big handful of the chickpeas. finish with fresh herbs and sesame seeds!

a colorful breakfast | designlovefest
a colorful breakfast | designlovefest
a colorful breakfast | designlovefest
a colorful breakfast | designlovefest

images by ivan solis
styling by joanie cusack 

01.23.19

DRESS YOUR TECH / 246

it’s been awhile since we have had dress your tech! we have been gathering new artists and working on some new phone cases too. see below how to submit designs to us!

today we are featuring 7 beautiful designs from ohmeed. i love the calming watercolor terrazo and that rainbow is simple and sweet. which is your fave?

CLICK THROUGH TO DOWNLOAD THE DESKTOPS… (more…)

01.23.19

OUR NEW WORKSHOP!

it has been such a busy and rewarding start to 2019! i feel really energized and excited about everything that’s going on both personally and professionally! last week we launched our new workshop, the business of social media, and the responses and been so positive, you have joanie and i smiling ear to ear. thank you to everyone who has already watched it and who has shared feedback, we love hearing from you and it makes us so happy to hear how much you enjoyed it. this was a serious labor of love and something that we’ve been wanting to create for over a year.

we get so many questions from readers asking for tips and advice on running their own business and we wanted to compile that information into one place. originally the thought was to do more small business consulting but that’s not affordable or accessible for so many and so this workshop was born and we’re really proud of what we created. it took us a really long time to work out the content and how to best share it and we hope you find it inspiring and insightful.

it’s broken down into two parts...the first is with me where i go over what it looks like to be a creative working with big brands like target and keds, how i stay motivated, coming up with new ideas, my process, mood boards, instagram sponsors, collaboration, constantly evolving…i lay it all out there!

and the second part is with joanie! she covers the business side of things, how we negotiate our rates, how much to pay out, how we pay our bills, creating budgets, invoicing, quickbooks, reaching out to new clients, big things to look for in contracts, etc. the class is 1.5 hours and we highly recommend watching it one time through without taking notes and then a second time and take notes and really let it soak in. we tried to cram as much as we could into the class without making it completely overwhelming.

and it goes without saying that there are SO many different ways to be a small business owner and there isn’t a one size fits all, we try and be as transparent as possible because we think that’s where the real growth happens and that a lot of times in business there is a wall where people don’t want to talk about numbers or percentages, etc and it just becomes a guessing game. there was a moment where we looked at each other and said, “are we giving away too much?!” and then we decided it’s okay to give them away because everyone deserves to succeed and one person’s success and growth doesn’t diminish another person’s potential. and everyone has their own voice and vision to share and there is room for everyone!

it felt appropriate to launch this around the 10th birthday of designlovefest (and joanie’s 6th year with me!). thank you to everyone who has supported me and my evolution, who has visited the blog and left comments and encouraged me to keep going when i wasn’t feeling inspired. it has been a real honor to share so much of my life with you and i feel so lucky that i get to call this my job. i hope you love the workshop and i’d love to hear from you once you’ve watched it! and if you’re interested, you can sign up here!

01.18.19

COOKING SCHOOL UPDATE

cooking update | designlovefest

it’s hard to believe but we’re more than half way through our 20 week pro cooking class at the new school of cooking pasadena! it has been an amazingly eye opening experience on so many levels. it has changed the way i cook and truly given me the techniques and skills to take on almost anything. when they tell you at the start of each week what the class will be focused it always feels a little intimidating (pork chops! handmade pasta! deboning a fish! lobster bisque! braised chicken!) we’re going to do that?! and then by the end i always feel like that wasn’t that hard and i feel excited to try and make it again at home.

i feel so much more empowered in the kitchen! one of the most important things that i’m taking away from my time in cooking school is that time and effort leads to serious reward. there are so many things in life that feel out of reach out or not part of my skillset and i realize that if i can put focus on something for an extended period of time i will get better and that accomplishment feels amazing. seems obvious but i forget how rewarding it is to grow and learn at something new. i still share lots of cooking stories on monday on instagram if you’re interested in following along!

cooking update | designlovefest

here are some LESSONS i’ve learned along the way, probably more than this but it’s a start!

PATIENCE IS EVERYTHING. learning to enjoy the whole process of cooking, preparing, and staying organized is what’s kept me in the game. i think it’s important to cook when you aren’t hungry, so you don’t rush the process. you watch the soup grow in flavor while it simmers. you wait for the pan to get piping hot for the perfect sear instead of just rushing into it. keep roasting the carrots longer until they are ready. making something from scratch is so satisfying and sometimes we want to speed up the process. but i promise it’s worth it to take your time and enjoy the fruits of your labor.

cooking update | designlovefest

MISE EN PLACE: i am not really a neat person, but i am learning to be. having a clean space is so helpful for my mood so i have been trying to be less avoidant when it comes to cleaning up. i know a lot of people think that when you have all these little bowls it can add up and be so many dishes. but incorporating mise en place (a french culinary phrase which means “putting in place” or “everything in its place”) really helps you keep tidy and makes cooking way less stressful.

cooking update | designlovefest

• i have these small glass bowls that i put all my ingredients in before i start cooking. you can place all the ingredient bowls on a baking tray so you can easily carry the entire tray to the oven, and then to the sink after. rinse the whole tray and all the bowls right away and you will see how much easier the process is. no stuck on food. also having these mixing bowls for larger ingredients and you can use one as your “scrap bowl” that sits right next to your chopping station and all of the extra pieces and ends go in there and then directly into a freezer bag for stock. (or compost, or trash, up to you. i just get giddy about not wasting food.)this bench scraper will help you easily scoop up all of your chopped veggies to put in a bowl or into a pot. it’s also how i clean my cutting boards so quickly. remember how i talked about the patience portion before? if you are like me and don’t like to just stand around in the kitchen, you can take those extra minutes where your sauce needs more time and do a quick cleanup so that when your food is ready, you feel calm and relaxed.

cooking update | designlovefest

KITCHEN TOOLS! i remember when i first started cooking for real (prob about 2 years ago) before justin moved in i had really sad dull knives from ikea, i had just gotten my first set of nice pans for christmas from my parents, and i was lacking a lot of kitchen tools. while having all the gadgets is exciting, it’s also really not that necessary. i know for me it was overwhelming to think of all the things i still needed in the kitchen. take it slow. learn to cook and make a list of things you really want to purchase next. but as long as you have a heavy duty cutting board (boos blocks is cool), a sharp knife (this is a good one and this is a cheaper starter knifea cast iron skillet, a nonstick skillet for eggs, a pot (love these dutch ovens but they are pricier. this martha stweart one i really like. i think the white inside is important so you can really see the browning happening on the bottom), and a spatula, that is a wonderful start. once you get some momentum, a food processor is a great next step. and a microplane is awesome for zesting, grating garlic, and adding touches of cheese to your final plates.

BRI’S RECOMMENDED KITCHEN TOOLS:

oh! and williams sonoma has 20% off this weekend, good time to get something you need!

 

cooking update | designlovefest
cooking update | designlovefest

FOOD SHOPPING: groceries and constant meal ideas. also overwhelming! i get it. i use a variety of things that work for us. once a week i go to grocery store. if i don’t have time or just feeling lazy, i use instacart and that saves me a ton of time and the delivery fee is only $5. i also find that i spend less money when i use instacart because i am not strolling through the aisles just adding a bunch of stuff we don’t need. it saves your favorites in a list…

SEE THE FULL LONG POST AFTER THE JUMP!…

(more…)

01.16.19

CLAM CHOWDER

clam chowder | designlovefest

we’re over half way through cooking school (more on that later!) and we wanted to share another favorite we learned in class, clam chowder!! this was definitely one of those dishes i hadn’t thought about making from scratch as it seemed too hard and then i was totally surprised to find that it is both manageable and so insanely delicious to make. rain or snow, this is the perfect thing for dinner!

clam chowder | designlovefest

we had never cooked with clams before this dish and i imagined them to be challenging but they really aren’t, you just wash them, keep them on ice (over a sieve so they aren’t sitting in water!) and then throw them in the dish. you know they are cooked when they open up. if any of them don’t open, throw them away! it means they aren’t fresh.

clam chowder
serves: 2-4 (depending on hunger!) 

• 2 cups clam juice (most grocery stories carry!)
• 1 cup white wine
• 1 bay leaf, 2 sprigs of thyme and 5 peppercorns
• 1 lb fresh clams (rinsed and set on ice!)
• 1/4 cup chopped bacon
• 1 medium white onion finely diced
• 1 large russet potato
• 1 cup heavy cream
• salt and pepper to taste

clam chowder | designlovefest

first / chop your potatoes! we’re all about using every scrape of food you can so fo these potatoes we cut off the edges to give us clean lines for chopping (and to avoid having to peel) but save the leftover pieces and dice them up to make a breakfast hash. cube your potatoes and set aside.

clam chowder | designlovefest

2nd / we’re going to make this all in one pot! first, render your chopped bacon which means put it in a dry pan starting on medium heat and let it cook in its own fat. once it’s brown’d, added onion and a pinch of salt. you want to sweat your onion, so cook until it’s translucent. the salt is important as that draws the liquid out of the onion. next you’re going to deglaze your pan by adding white wine. this process should pull up all the little cooked bits on the bottom of the pan. deglazing is fun! you get a little sizzle and steam and everything starts coming together! add a bay leaf (we used fresh by dry is great too) and some fresh thyme and a few peppercorns and cook until the liquid is reduced by half. this process will kill off the alcohol.

clam chowder | designlovefest

3rd / next add your rinsed clams and cover the pot. these should take around 3-5 minutes depending on the size of your clams. smaller will cook much faster! you’ll know they are done when they pop open so watch carefully. if one doesn’t open and all the rest are, toss that one, just to be safe. an open clam means it’s fresh and ready to eat! remove the cooked clams and set aside.

clam chowder | designlovefest

4th / add the clam juice and the cubed potatoes and bring to a boil and then reduce to a simmer. leave uncovered to reduce by about 25%. once reduced add the cream. if you want it to be a little more creamy, take out a spoonful of the broth and mix with a couple teaspoons of flour. return that mixture to the pan and stir, this will thicken it up! remove from the heat, remove the thyme sprig and bay leaf, stir in a tablespoon of butter and add salt as needed.

clam chowder | designlovefest
clam chowder | designlovefest

top with oyster crackers and finely diced chives! make this, you won’t regret it!

clam chowder | designlovefest

images by: ivan solis 

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