snackin' around: june edition
a round up of all the best bites (and bevs) I had in the month of june
hey hi hello!
I swear June was 5 and a half minutes long. I have been BUSY this month, a lot of back and forth between San Diego and LA. Been recipe testing for two cookbooks (not my own!!) which was fun and games until it hit 100F over the weekend. The last thing I want to do now is turn on the oven, so expect July to be full of no-bake or at least low temp recipes. Loving the idea of creamy panna cottas paired with a rotation of granitas.
Before we get into last months faves, I do wanna remind you that if you’re in San Diego this weekend, that I (and 25+ other bakers) will be hosting a fundraiser at Provecho Coffee this Sunday, July 6th. Proceeds from the bake sale will be donated to Border Angels- an organization dedicated to direct action in defense of migrant and refugee rights. I’ll be baking a sonora goat milk chiffon with a cafe de olla soak, and a cajeta creme legere with a hint of cardamom, served up tiramisu style (in a clam shell lol with a dusting of cocoa powder). There will be tons of other delicious treats from other San Diego pastry people and drinks, hope to see you there!
These are the songs that were heavy in my rotation this month:
SAN DIEGO
I love a good slice of a specialty, kinda out there pizza. The phở pizza from Slice Garage was banging. A little spicy, a hint of sweetness, and the crunch from the bean sprouts and the bright zing from the squeeze lime? 10/10 experience. For now, I believe they’re pop-up catering only, but def keep an eye out for where they pop up next :)
Typically, I’m not drinking coffee but this month has been so hectic, I’ve needed the extra caffeine boost to get my through the day. The tamarind + calamansi coffee soda from FRIENDS OF FRIENDS/Wavy Burger has been one of my go tos this month. It’s light, refreshing, and you can also get it made with black tea if a coffee soda isn’t your vibe. The I dunno, this has been a great alt to a latte for me, since the milk does mess me up a wee bit.
I’m a freak for anything that Helena makes. Number #1 fan type shit. So, when I saw she was collabing with Relic Bageri on a cubano croissant?? I woke up early to drive to Mira Mesa to be first (30th) in line to make sure I got my hands on 3 of them. I love a generously stuffed savory croissant and these baddies were just that. The haul turned into an impromptu parking lot picnic with Jackie and Ceci ♡ other standouts include: the creamsicle croissant and the potato tile (an all time fave)
I love the fair, the silly little games, the rides that feel on the edge of safety, and the fried food. The county fair is a lawless land riddled with pickle everything this year. Pickle lemonade, fried pickles, pickles and cream funnel cake with bacon bits (we’ve gone too far here) and I hate to admit it but the pickle soda was actually, so good. Dr.Pepper + pickle juice? Something about it works, and I’m very much not a Dr. Pepper girl. I actually uhhh haven’t stopped thinking about it for weeks to the point where I’m very close to making it at home myself. Anyways, it’s the last week of the del mar fair and if you find yourself there this week… you should get it.
Finally got around to trying An’s Dry Cleaning, except it was the Electronic’s Repair location in OB. If, you’re like girl, what? Dry cleaning? Electronics repair? Yeah, I wasn’t a fan of the schtick either but they’re a local gelato spot that’s been around for 8 years now, and I’ve just never been to into trying it. BIG miss steak. They take you on a flavor tour to sample all the flavors, which while I appreciate it, does hold up the line. But, then you know what you actually like and you can live with no regrets in your flavor choice. I went chocolate + mango passion fruit. That tart choc combo is one of my faves. I get why it’s voted #1 ice cream in America 2 years running. Not because i think its the *best* but it is pretty frickin’ good.
LOS ANGELES
My girl Casey is on the hunt for the best breakfast burrito in Los Angeles. So when she says that Taqueria Nopal is one of the best on the list—a rare 4.5/5, I’m gonna go out of my way (Northridge oof) to get it. Y’all know that I don’t believe in going out of your way for much, but, girls. GIRLS. This burrito, was an out of body experience for me. I got the valley style burrito with carne asada and no egg, even though Casey highly recommended the chorizo. Flavor city, juicy, tender, SCHTUFFED to the brim and only $12???? I normally don’t like pico on a burrito but they add it on in the final moment so you don’t get that cooked tomato and it’s still super fresh. The way I put this burrito down… I’m pretty sure I ate a few pieces of foil in the process. Don’t care.
You know what every trip to the beach needs? A sandwich. The ideal beach sandwich is a grinder!! Which sorry, not up for discussion. Bread Head makes a mean grinder with this lemon pine nut spread that brightens the whole sandwich up. Upon first inspection I was like ooh girl this bread is a little too thin for me, but it’s actually proper bread to fillings ratio. You also have to get the ham and butter add spicy pickles as like your appetizer- kinda like getting bread and butter for the table but 10x better.
MISC FAVES
I act and move different in a bougie grocery store. I will buy things that make little to no sense. Like a $6 bottle of watermelon juice. Girl, a whole watermelon is like $6 on you paid that much for 8 oz of juice? The post grocery store clarity reminded me I can just juice my own watermelon and I recommend you do the same. I chop up the melon in to chunks and throw it in the blender in batches with a lil bit of avocado honey, a little sea salt, and a splash of lime for the most hydrating summer bev. I strain out the juice from the pulpier stuff and I end up with like a gallon of juice, maybe more.
For one LARGE watermelon I add like 3/4 teaspoon of sea salt, a few tablespoons of honey for the entire batch, and maybe the juice of 3 or 4 limes. It’s all to taste and all optional.
I know, that my series recipe riffin’ is meant to highlight how I bake at home in a free will kinda way. How im baking to satisfy momentary flavor desires yada yada. Taking pre-existing recipes and make changes as I go to get something new. You know. But, yeah, I still cross test these recipes two more times to make sure they still work as written before sharing them here. HAHAHAHA because I’m so chill and casual about this chill and casual baking series hahahhaaaaah chill. Anyways, I made the brown butter woodruff cake 3 times this month. I’ve yet to get tired of it and still crave more- I think next time with roasted cherries? I obviously 10/10 recommend this recipe, just maybe when it’s not 100F out :)
INSPIRATION STATION
Just a round up of some of the things, food related or otherwise, that inspired me this month :)
Caroline (@butteryslicey) made this dome cake that I cannot. stop. thinking. about. Love the level of whimsy from the candles, and obfrickingssesed with the royal icing letters around the base. ugh so frickin good.
via @lilimarenbakes
via @mmadiscott
via @spring_ldn
This last bit of the round up comes from pinterest, if you know the original artist/creator to any of these let me know so I can give appropriate credit <333
Let me know what inspired you this month♡
Talk to ya soon, got another recipe riff coming your way this week!
That box of pastries looks so yummy!
I loved this round-up despite being on the opposite side of the country. I'm enjoying the cake inspo each month as well (despite being pretty inept w/ a piping bag). Also, I had no idea that the term grinder was used in California. I thought it was strictly a southern New England (Rhode Island) thing! Maybe you also call a milk shake a cabinet?