I made a detour through Beverly Hills yesterday to stop by the Sprinkles cupcake ATM. It was 11:30 AM and 8 people were lined up outside, even though the store was open!
Why can’t all ATMs look this bright and cheerful?
The women in front of me were repeat offenders. They swear the novelty hasn’t worn off, even though the cupcakes cost $0.50 more than they do inside. It was fun to dip my card and choose from the array of flavors that popped up on the screen.
There was no capturing it on camera but once you make your selection the screen shows a mechanical arm reaching back to grab your freshly-baked cupcake. Then it’s down the chute and out onto the hot pink landing platform. Adorable!
Opening my box revealed a Madagascar bourbon vanilla cake topped with fudgy milk chocolate cream cheese frosting, smelling like it was just baked and frosted. Heaven on Little Santa Monica Boulevard.
Watch out NYC! Rumor has it you’re next to receive your 24-hour hot pink cupcake machine.
I am a very lucky because the WAGS (wives and girlfriends) of Drew’s buddies are all super fun, cool and very into food. At this point I just think of these ladies as dear friends, but back when we were thrown together at social functions and barely knew each other, we bonded over food. These girls love to eat, cook and drink the best of the best. A potluck in our gang is something to brag about as you can see below.
We had a picnic in Barnsdall Art Park to celebrate Anjali’s birthday. Everyone brought something really beautiful and meat free since the birthday girl only eats sustainably raised meats. So considerate. Elan made a version of this snap pea and radish salad with mint, Sandra made a fruit salad with mint and fresh lime and I brought honey-ricotta stuffed apricot halves. We shared this Mango-Cucumber Wine Cooler and I brought A & O Sherry Lemonade too!
Anjali and her sister made these DIVINE basil aioli deviled eggs, which toppled in transport but tasted delightful none the less.
Dessert was fantastic, apricot and raspberry pie with homemade ginger ice cream (The Perfect Scoop recipe is perfection) care of the Prasertong Sisters.
Pie serving was made easy with a Darth Vader spatula. We washed down our gourmet picnic with the afternoon sun and then disbanded when it dipped behind the buildings of Sunset Boulevard and into the ocean. It was one of those evenings that reminded me why I love living in LA. Friends + Food + Fun + Frank Lloyd Wright.
This is my version of the M chopped salad at M Cafe in Los Angeles. So stinking healthy, you feel light and airy after eating it.
Angelinos loved chopped salads, each bite is a colorful bust of textures and flavors. In this case it’s smoky chewy tofu, creamy avocado, crisp celery, earthy sweet beets and salty tamari almonds all tossed with creamy vegan ranch dressing.
Tofu Chopped Salad
Dice all the vegetables the same size so your salad looks pretty and is easier to eat! You can buy roasted beets on the salad bar of any supermarket if you don’t have time to roast and peel them yourself.
4 handfuls of mixed greens
1/2 cup diced cooked beets
1/2 cup diced carrots
1/2 cup diced celery
1/2 cup diced avocado
1/2 cup garbanzo beans
1/2 cup diced seasoned cooked tofu (I used Thai flavored cooked tofu)
a large handful of Tamari or Bragg’s seasoned Almonds (available at health food stores)
1/2 cup of sprouts
Store bought vegan ranch dressing (I often thin this out with a little red wine vinegar or lemon juice)
Place a large handful of mixed greens into 4 bowls or plates. Toss all the chopped vegetables and garbanzo beans together then divide the mixture evenly over the salads. Top each salad with a haystack of sprouts and a sprinkling of almonds. Serve with store bought vegan ranch, on the side like we do in LA.