This is the menu for the Lake Street Creamery truck. Proprietors Beth and Tim make all their ice cream from the very finest ingredients, right there on the truck. They serve it in a waffle bowl, because it’s better for the planet if the dishware is edible. And they are really, really witty people. Lately they’ve been spending a lot of time at Wilshire and Hauser, but maybe you should just follow them on twitter so you can keep tabs on their whereabouts. If you get there first, save me a jelly donut. Thanks.
- Jessica
P.S. July is National Ice Cream month (not that I needed an excuse to write a post about ice cream).
Well, we’re almost done recapping our Baja food adventure (if you missed the first few posts, they’re here, here, and here)… but we couldn’t leave out our tour of Baja’s wine country, a beautiful area nestled in Ensenada’s Valle de Guadalupe. Our Sunday afternoon adventure in wine country was the perfect complement to our fish taco breakfast (and fish taco lunch). There’s nothing like a little wine and cheese to bring up the class level after you’ve noshed on street food all day. Balance is the key, am I right?
Doesn’t this just look so refreshing? Mint sprigs and fresh berries have a way of doing that.
And it’s called a Blackberry Smash! How fun is that?! I don’t know if that’s supposed to mean that it will actually get you smashed? Or if it’s just smashingly tasty. Only one way to find out…
Get the recipe over on Bless Her Heart (I can’t read that blog name without hearing my grandma’s deep southern drawl, haha)… found via Unruly Things.
- Jessica
Slowly but surely, I’m going to get these posts out. Our third, fourth, and fifth stops on our whirlwind Mexican food adventure through Northern Baja were all about street vendors. Fish taco stand, ceviche stand, and more fish tacos. Locations and names escape me for this segment primarily because I was driven to each one of these spots and then handed delectable little treats accompanied by “try this.” Continue reading…
Hey there party people. Sorry I’ve been laggin’ on this series, but work just got really crazy – so something’s got to give.
So to recap. Crazy Mexican food adventure a couple weeks back. First stop Tacos Salceados – upscale taco shop. Next stop, Mazanilla. Continue reading…
So the entire reason we went to Mexico last weekend was to stuff our faces with as much amazing food as possible in about 24 hours. Check out stop number one on our adventure after the jump: Continue reading…
Oh jeez. Be still my heart. I just discovered Ming Makes Cupcakes. It’s an awesome blog that features glamour shots of cupcakes, cookies and other savory treats and their corresponding recipes. Not only does it have well shot documentary photos of face stuffing sweet treats, but the minimalist design appeals to my modernist sensiblities. See more redonkulous yum yums after the jump: Continue reading…
Ahh, the food truck. L.A.’s streets and parking lots are home to dozens of eateries-on-wheels, each one offering some kind of crazy fusion dish or a new twist on an old favorite (grilled cheese, anyone?). Unfortunately, they can be kind of elusive. If you want to catch one of these babies, you gotta follow them on twitter or facebook. And sometimes you just don’t want hundreds of status updates clogging your feed, right? Well thankfully there’s Roaming Hunger, a site that compiles all those feeds in one place so you can easily see which trucks are nearby. So whether it’s BBQ, Dumplings, or Breakfast food (awesome), you can track down your truck of choice and get your facehole stuffed.
FYI, NomNom Truck and CoolHaus are two of our personal faves (click on those links to read Curt’s old posts about them). Happy truck hunting, y’all!
- Jessica
And to be more specific, homemade brown sugar nutella pop-tarts. Yes, please.
Deb of Smitten Kitchen never ceases to amaze me and/or make me really hungry. Get the recipe here.
- Jessica
PEOPLE. Three words: Grilled. Cheese. Academy.
Wisconsin has long been known to produce some of the world’s best cheeses, but never has there been such a glorious way to experience all 28 of their featured varieties. I thought I knew my cheeses but even I’ve never heard of Kasseri. There are 30 drool-inducing recipes on the website, ranging from the Sergeant Pepper (shown above) which showcases pepper jack cheese, all the way to the Brasserie (with Brie, one of my favorites) and the Big Sal, which features asiago and mozzarella. Or, if you’ve got a sweet tooth, there’s the Bianca, with dulce de leche, raspberry preserves, and mascarpone cheese on cinnamon bread. Heck to the yeah.
Of course, if you feel like you need more fat and sodium protein in your diet, there’s always the KFC Double Down…
Yes, it’s real. God help us.
- Jessica
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