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VIBES: David Bowie “The Man Who Sold the World

A few things really matter in this recipe. Using a GOOD chunk of chocolate. Hand chopping the chocolate. And finishing with a pinch of flaky sea salt. There are 1000000000 recipes for chocolate chip cookies and I’ve tried all of them. Ok, I’ve tried many. If you like more of a thin and crispy chocolate chip cookie, I have a recipe for that here. This cookie is chewier, chocolatey-er, and the salt give it an extra layer of flavor. Definitely my new favorite. I got the chocolate at whole foods. It wasn’t cheap, but it was worth it. I like to make one tray of cookies at a time and freeze the rest.

A few notes about the recipe. Ive forgotten to add the turbinado sugar and it comes out just fine. Its not crucial to the recipe, although the addition does give it this nice unexpected crunch. Ive baked right away and also let it rest in the fridge overnight. The flavor does get a bit deeper with the overnight resting period, but not significant enough to do it every time. t freezes well. You can scoop out balls of dough and freeze them individually or just freeze the whole hunk of dough at once.


2 sticks butter
1/4 cup white sugar
1/4 cup Turbinado sugar
1 3/4 cup light brown sugar, packed
2  eggs
2 tsp vanilla
3 1/2 cup All Purpose flour
1 1/2 tsp Baking soda
3/4 tsp salt
1 lb. chocolate (use the best quality chocolate you can afford. With a serrated knife cut chocolate chunks roughly 1/2 inch)
With a hand mixer (or in the bowl of a stand mixer), cream the butter and the sugars until light and fluffy. Scrape down the side of the bowl as you go. Continue mixing on medium speed while adding the eggs one at time. Make sure each egg is incorporated before adding the next. Add the vanilla. Scrape down the bowl with a spatula. Combine the flour, soda and salt in another bowl. With the mixer on low, slowly add the flour. Mix until just combined, do not overmix. Chop the chocolate into chunks about 1/4 to 1/2 inch. Its ok if some of the chocolate crumbles into a dust. You can add that too. Note: A good serrated bread knife really helps cut through the block with ease, but any knife will do. With a spatula fold in the chocolate. Scoop tablespoon size balls of the dough onto a baking pan fitted with parchment paper or a baking mat. I love my silpat baking mats. Bake at 360 for 12 minutes. Remove from oven and immediately sprinkle a very fine dusting of good quality sea salt. Fleur de Sel is my favorite. Cool on a rack for 15 minutes and serve warm with a shot of espresso.


VIBES:The Clash – The Magnificent Seven + Police and Thieves

Whats better than fresh guacamole? I mean..really. Put it on a sandwich, burrito, eat it with chips, eat it by the spoonful. I won’t judge you. It goes like this:  Avocado, Lime, Onion, Cilantro, Sea Salt, Jalapeño. That. Is. All.

-2 Ripe Avocados (should be slightly soft to the touch)
-1/4 cup finely chopped onions
-Juice of one lime
-Generous pinch of sea salt
-2 TBSP chopped Cilantro
-Chopped jalapeños to taste (you can also substitute red pepper flakes)

Mash the onions, salt and lime juice with a mortar and pestle (if you don’t have a mortar and pestle, just mash it with a fork in a bowl) let the lime marinate with the onion for a minute. Add avocado and keep mashing, mix in cilantro and jalapeños. Taste. Adjust flavors as needed. Done.



VIBES: The Black Keys – Everywhere I Go

Use this recipe for a sandwich. This one is a good start. It will take you 10 minutes to make. Dip for chips. Dip for veggies. Eat it by the spoonful. Either way its all good.

-One 15 oz can of chick peas (you can also use dried beans)
-1/4 cup lemon juice, or juice of 1 large lemon
-zest of one large lemon
-1/4 cup tahini
-Half a garlic clove, crushed
-1/2 tsp sea salt, or to taste
-1/2 tsp cumin
-2 Tbsp water
-Olive oil and Dash of paprika for serving

Rinse chickpeas under running water. Combine all ingredients in a food processor. Pulse for 30 seconds, add 1 tbsp of water until mixture appears smooth. Add more water if hummus is too thick or clumpy. You can add a dash of olive oil as well. Scrape sides of bowl and pulse again until mixture comes together into a light smooth consistency. Serve with a drizzle of olive oil and a dash of paprika. Store in an airtight container. Will keep for 1 week in the fridge.
(Adapted from this recipe)