hayancafe

Mahdavi's Storyboard

2012-02-01T18:55:00.000-08:00

Ali Mahdavi is know for his beautiful and seductive images in fashion, art and film but before he starts shooting all his images begging with the basic pen, paper and creativity. His collection of storyboards are mind blowing. He truly sticks to his visions and always exceeds his original sketch. He's such an icon and visionary.

images via: ali mahdavi

Roost

2012-01-25T08:20:00.000-08:00

Roost is a new food blog that I been following. Is full of rustic richness with unpretentious recipes. Everything in this blog screams lushness and decadence with a down to earth attitude. Just gorgeous and delicious. Here is a little bit about the founder of Roost blog.

images via: roost blog

Mod3: Assignment 03

2012-01-17T08:21:00.000-08:00

Coffee Cherries

Thumbnails

Front Page

Inside Pages

Back Page

Assignment03 is done! The task was to make a four page newsletter of a theme of our choice. I decided to focus mine on Mexican Coffee. Being a long time coffee lover and drinker and with my Mexican heritage this was an easy choice. The newsletter focus a little bit on everything from the History of Coffee in Mexico to the rise of the Co-Ops as well as benefits, recipes and the type of beans that grow in Mexico. I wanted something really colorful with traditional Mexican colors also something clean and easy to read. If your interested in the history of coffee read this. Also check out my previous InDesign assignments here and here!

images via: haydee yanez

Silk Sheets

2012-01-12T19:12:00.000-08:00

One of the sexiest drinks ever! A recreation of Debi Mazar for the Extra Virgin show this drinks a definitively a love potion. Strawberry, balsamic and creamy foam is scream romance. Here is he recipe:

Silk Sheets Cocktail

Ingredients

3 to 4 medium strawberries
1 ounce balsamic vinegar
2 ounces gin, such as Hendrick's
Ice
St. Germain Foam, optional, recipe follows

SAINT GERMAIN FOAM:

1/2 cup egg whites1/2 cup elderflower liqueur, such as St. Germain
Juice from 1 lime

Directions
Muddle the strawberries with the balsamic vinegar, and then add the gin. Add ice and shake and strain into a rocks glass with ice. Top with St. Germain Foam if using.

Add the egg whites, liqueur and lime juice to a nitrous oxide cream charger (You want the cream charger not the soda charger.) Shake, then double charge with 2 nitrous oxide chargers. Yield: About 1 cup.

recipe via: extra virgin

Pea & Basil Soup

2012-01-12T18:59:00.000-08:00

We love this soup! Served hot or cold this goodness has became a favorite fast plus is so easy to make. Here is the recipe:

Pea and Basil Soup:
Serves 4-6

Ingredients

2 tablespoons olive oil
1 tablespoon butter
1 small onion, diced
1 clove garlic, minced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 1/2 pounds (about 4 1/2 cups) frozen peas
3/4 cup chopped fresh basil leaves
2 cups chicken broth, divided
2 cups cream
4 to 6 very thin slices fresh mozzarella cheese
1/4 cup diced roasted red bell peppers (jarred is fine)

Directions

Place a medium soup pot over medium heat. Add the olive oil, butter, onions, garlic, salt and pepper. Cook until the onions are soft and translucent, about 5 minutes. Add the peas and basil, and heat until the peas are thawed.

Place the pea mixture in a blender. Add 1 cup of the chicken broth and pulse until pureed, adding more broth, if necessary, to puree. Return the pureed mixture to the pot. Stir in the remaining chicken broth and cream. Return the pan to medium heat and cook until hot, but not boiling.

To serve, place the soup in bowls. Float a thin slice of fresh mozzarella cheese on top of each soup and sprinkle with the diced roasted red bell peppers. Serve immediately.

recipe via: giada de laurentiis

Pizzelle

2012-01-04T18:53:00.000-08:00

One of my favorite gifts this holiday season was from The Capanos. They were so kind to give a bag full of delicious Pizzelle Cookies. It was my first time eating this cookies and let me tell you they didn't disappoint. The anise flavor went so well with an espresso. They were so good that I didn't even share with the hubby! I still dream about them. I found a similar recipe to make:

Pizzelles
Makes 60 pizzelles.
This recipe makes a thicker, firmer pizzelle.

6 eggs
2 cups granulated sugar
1/2 pound butter (2 sticks), melted
2 teaspoons vanilla extract
1 (or 2) teaspoons anise seed**
1 tablespoon anise extract
4 tablespoons baking powder
7 cups all-purpose flour

Preheat pizzelle iron. Coat with cooking spray and wipe off excess with a paper towel. You do not have to re-apply.

Beat eggs and sugar. Add cooled melted butter, vanilla extract, anise seeds, and anise extract. Sift flour and baking powder in a bowl and add to the egg mixture. Beat for a few minutes, or until the batter becomes thick. It will have a dough-like consistency. Knead with your hands for a couple of minutes until dough is smooth and has a sheen. With your hands, roll into one-inch round balls and place in the center of the pizzelle iron grids. Close the cover of the iron and bake for about 45 seconds, or until golden brown. Remove from iron and place on a cookie rack to cool.

Dust with confectioner's before serving, if desired.

Pizzelles will last for a couple of weeks if stored in an air-tight container and kept in a cool area.

**The original recipe calls for 1 teaspoon anise seed.

I also found this whole wheat pizzelle recipe. Enjoy!

recipe via: food blogga

Were Back!

2012-01-04T17:23:00.000-08:00

2012 here we go!! We are back! Café Olé is back to business! Make sure to follow us on facebook for daily news, recipes and specials. For more recipes, cooking tips or coffee news please check our blog!

Gift Giving!

2012-01-04T16:55:00.000-08:00

Is the thought that counts...not! Although I am grateful that somebody thought of me this holiday season sometimes is not always the case. This year I received the most random gifts ever! Stuff that are not my taste and that I will never ever used. I'm not gonna lie I was really disappointed with the selection but most of all was shock that somebody wasted there hard earn money on something useless or the fact that really nobody knows me/or what I liked. So before you are a victim of the gift giving blues think about this:

10 Golden Rules of Gift Giving

1. Set a Budget
The budget depends on how money you can afford to spend, how many people are pitching in to get the gift, the type of event being celebrated, and how important the gift-recipient is to you. When you set a budget it makes it easier to define the sort of gift you need to buy.

2. Consider the Event’s Importance
Particularly its importance to the person being honored. Some people go all out to celebrate a birthday; while others place more importance on Christmas... some even celebrate certain saint’s days. But there’s no need to wait for a special event to buy a gift; it’s always nice to get unexpected, spontaneous gifts.

3. Respect Your Friend’s Taste
Before you buy anything, keep in mind your friend or family member’s tastes. Take note of the sorts of things your friend tends to buy, their favorite colors, what their house looks like, their pastimes... If it’s someone you know well, buying a gift should not be too difficult. If you don’t know them very well, do some research, ask questions and find out as much as you can about them.

4. Take Notes All Year Round
If you often surf the Internet and you find a gift idea for a friend or family member, make sure you use the bookmarks on your browser to keep track of that page so you won’t forget it. Sites such as amazon.com that manage a personalize wish list of your family or friend and allow you to organize and check them out using any computer are also quite helpful. When that birthday or holiday rolls around, all you’ll have to do is consult your friends/family wish list: it’s like a letter to Santa, only the gift-giver writes it.

5. Look for Ideas: Brainstorming + Internet
Prepare a meeting with anyone else who’ll be pitching in for the gift so you can brainstorm gift ideas. Let each person make suggestions, and make sure you take notes. Then buy whatever you like. You can also get ideas from the Internet. There are specialized gift sites such as uncommon goods or red envelope, where you can find gifts for everyone (girlfriend, kids, ex, grandparents, mom...) and for any occasion (Christmas, Valentine’s, Father’s Day...).

6. Nothing Too Practical
Your gift shouldn’t be something practical: they’ve probably got that sorted. Socks, photo albums, tablecloths... Save yourself the trouble. Generally, most people take care of their own needs and when your birthday comes around you expect to get a treat, the sort of thing you’d never buy for yourself or simply can’t afford.

7. No Decorative Accessories
None. Even if you think you know your friend perfectly well, home decor is very personal. A picture, some cushions, a wall calendar, a clock... don’t risk it. If they don’t like it, they’ll have to hang it one the wall every time you visit, and will end up resenting you. It could ruin the friendship.

8. Ask Them What They’d Like
This is an extreme option you should only pursue if you’re desperate and aren’t very sure of yourself. Advantages: you’ll get something they like. Disadvantages: there’s no surprise factor and your friend will quickly forget who got them that great gift.

9. Make Creative Gifts
Gifts don’t always have to be something material. You can also design them yourself, buy theater tickets, organize a surprise party, a trip, or offer to be someone’s slave for a day. The best gifts are creative.

10. All-Purpose Gifts
These gifts may not be very original, but they’re sure to be a hit:
-For gals: candles and soaps.
-For guys: gadgets and their favorite TV series on DVD.
-For moms: flowers and theater tickets.
-For dads: films and technology.
-For people who have it all: something totally useless. It’s something they’re not likely to have already.
-For people who never buy anything: essential basics such as personalized towels, journal or a mug.
-Never Fail: movie tickets, spa certificate, favorite restaurant gift card, a good book and a staycation in their favorite hotel.

Also is your heart is not in it don't give anything. It's better that way, a bad gift can ruin everything.

Perfect X-Mas

2011-12-26T12:50:00.000-08:00

So pretty much we had the perfect X-Mas. We woke up late and I mean late (1:30 p.m. anyone?) with the hubby and the dogs in bed, had a nice walk in the neighborhood, went to see Girl with the Dragon Tattoo (it's awesome...now I want to bleach my eyebrows) and we end the night with pizza (delivered of course) and Elf. Happy Holidays!!

X-Mas Time!

2011-12-22T10:17:00.000-08:00

Casa Yanez is ready for the break as well as a cocktail! Here are some of the dishes we are cooking in our traditional Christmas Eve dinner or as we call it Noche Buena! We will be updating our blog during the Holiday break so be sure to check us out. Have a Happy and Safe Holiday Season!

Best regards,
Haydee & Yan

X-Mas Break!

2011-12-22T09:53:00.000-08:00

Hello Porteños,

Café Olé will be closed from the 23th of December to the 2nd of January. We will gladly return Monday, January 3rd. Hopefully you can keep checking our blog for new recipes, coffee and everything México! Have a Happy & Safe Holiday Season.

Best regards,
Yan & Haydee

Mexican Christmas!

2011-12-20T13:47:00.000-08:00

Christmas is almost here! Me and my mom are starting to look for produce and sea food to make our traditional Christmas Dinner on Christmas Eve. We call it NocheBuena (for the Poinsettia flower). Here are some of the dishes we are working on, it's a combination of the traditional indigenous food as well as Spanish delights and after that we are ready for the Posadas!

Christmas Salad:

Ingredients

4 big beets
½ lettuce, chopped
3 pieces of sugar cane
4 oranges with skin
3 plantains with skin
3 apples
3 limes with skin
3 clean and peeled jicamas
3 royal lemons with skin
1 cup peanuts
1 cup colacion (sugar candy)

Preparation:
Slice the oranges, limes, plantains, lemons, apples and jicamas. Peel the sugar cane and make strips.
Cook the beets with a little sugar in 7 cups of water. Keep the stock. Slice the beets.
In a salad bowl, mix the fruit slices with the sugar cane strips and the beet slices. Pour one part of the stock in which the beets were cooked. Cool.
When you serve it, cover it with chopped lettuce, peanuts and sugar candy.

Romeritos:

Ingredients

1 ½ cleaned romeritos
¼ kilo dry shrimp
100 grams breadcrumbs
6 fresh eggs
1 teaspoon baking powder
½ kilo small potatoes
10 cooked nopales cut in strips
3 spoons toasted sesame seeds
¼ cup toasted almonds
7 chiles anchos
3 chiles pasilla
3 chiles mulatos
one little piece of fried tortilla
one little piece of fried bread
pork lard or olive oil
one stick of cinnamon
salt as needed

Preparation:
Clean and wash the romeritos with plenty of water to remove the soil from them.
Cook them in boiling water with salt and drain. Shell the shrimp and ground them with the bread until they are a fine powder.
Beat the egg whites and then add the yolks, ground shrimp and baking powder. Form a paste taking spoons of it and fry them in very hot oil on low heat so they don’t burn and they rise. Fry golden brown and drain.
Clean and cook the nopales in boiling water with salt and a piece of onion. Drain and let them cool.
Toast and seed the chilies and soak them in hot water.
Toast and ground the sesame seeds with cinnamon, tortilla, bread, almonds and salt.
When everything is ground, add a little cold water so it is not so thick and add the rest of the ingredients. Season with salt and let it boil on low heat for about half an hour until everything is incorporated and the broth has lightly consumed.

It is a very common dish in Mexico served with tortillas. In province houses tortillas are still made on comales and are served warm.

ROMERITOS: the plant grows wild, it is not cultivated. It has that name for the resemblance it has with rosemary and it is only eaten mixed with pipian and potatoes, nopales, shrimp and torta de aguahutle.

Bacalao (Cod Fish with Potatoes):

To prepare bacalao for this recipe you will have to soak the fish for several hours to remove the salt.

Ingredients:

1 1/2 pounds deboned, salted codfish (soaked to remove salt)
3/4 pound potatoes (peeled and quartered)
1 green bell pepper (large size, chopped)
1 red onion (small size, chopped)
3 roma (plum) tomatoes (cut into quarters)
1 1/2 tablespoons olive oil
2 tablespoons tomato paste
2 cloves garlic (peeled and minced)
Water
Salt and Pepper to taste

Preparation:
Boil the salted codfish and potatoes in a pot of water until tender, about 10 to 15 minutes. Remove any foam that forms during boiling.
Remove the potatoes and set aside.
Remove the codfish and flake it with two forks. Set aside.
Discard the water from the pot then heat the olive oil in the pot. Sauté the onions, tomatoes, and peppers until soft, about 5 minutes. Add the garlic and sauté for another minute.
Add the flaked codfish and 1 cup of water. Bring the mixture to a simmer and allow to simmer over medium low heat for 3 minutes.
Add another 1 cup of water, the cooked potatoes, and tomato paste.
Continue to simmer over low heat for another 10 minutes. Add salt to taste.

Cod Fish with Potatoes

Capirotada:

Ingredients

4 sliced bolillos (Mexican rolls)
2 brown sugar cones
½ cup peeled peanuts
½ cup raisins
1 cup añejo cheese diced
1 cinnamon stick
1 spoon color sprinkles
frying oil

Preparation:
Boil the brown sugar with cinnamon in 2 cups of water to make syrup. Fry the slices of bread in oil and remove the grease excess placing them on a paper napkin.
Put one layer of bread slices in a pot, cover it with raisins, peanuts and pieces of cheese. Then put another layer of bread, raisins, peanuts, etc. Pour syrup on it.
Put the pot in a double boiler for half an hour to soften the bread. Decorate with color sprinkles.

Mexican Bread Pudding (NEW TRADITION!)

Rompope:

Ingredients:

4 egg yolks
6 cups milk
1 cup sugar
½ cup almonds
rum

Preparation:
Soak the almonds in boiling water, peel them and blend with some milk until it does not have any lumps.
Boil the milk and add sugar and the blended almonds. Move it constantly with a wooden spoon until it gets a little thick. Take it away from the heat.
Beat the yolks with the rum and add little by little without stopping moving until they are completely incorporated to the milk. Let it cool and put in a glass bottle.
Serve it in wine glasses with a Poinsetta flower.

Christmas Punch:

Ingredients:

25 tejocotes
15 guava apples
3 oranges
½ cup raisins
4 apples
½ bottle red wine
6 sticks cinnamon
2 cloves
brown sugar

Elaboration:
Wash the fruit, slice the apples and guava apples, cut the tejocotes (if you want you can peel them, they taste better).
Boil 25 cups of water with sugar and cinnamon in a pot (it is better if it is a clay one). Add the fruit. When the fruit is cooked, take the pot away from heat and add the wine. It is served hot in a cup with a slice of orange at the bottom, if you wish, you may add some rum.
To peel the tejocotes, heat some water, when it boils put the tejocotes in, turn off the heat and when the skin is softened peel them. The water you use in this can be added to the punch.

For more traditional Mexican Christmas Eve recipe click here! Also Mija Chronicles has great recipes. Feliz Navidad y Prospero Año Nuevo! Also this is what we did a couple of years ago.

Lust List: Mexico Must!

2011-12-17T11:33:00.000-08:00

Here are my "Mexico" must items for any season. My two favorites are the Ibarra Chocolate (of course) and the Cine Mexicano Poster book, both are a staple in any Mexican household!

1.Cine Mexicano 2. Mexican Family Cooking 3.Paletas 4.Molcajete 5.Tortilla Press 6.Latin America Graphic Design 7.The Discovery and Conquest of Mexico 8.Chocolate Ibarra 9.Las Reinas del Tropico (for more info about this book check this)

images via: amazon

Lust List: Cooking Books!

2011-12-15T12:12:00.000-08:00

Here are some of my favorite books to cook and also to give for the Holiday Season. You can also find other favorite books here.

1.Spain...a culinary road trip 2.Uncommon Grounds 3.Fresh Mexico 4.My Life in France 5.The Edible Front Yard 6.A Beautiful Bowl of Soup 7.Kitchen Confidential 8.Food Lovers Companion 9. MS:Cooking School

images via: amazon

Mod3: Assignment02

2011-12-14T09:58:00.000-08:00

Yan Yanez Photography, logo

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Front Cover

Panoramic Postcard 5x7

This is the second assignment we do on InDesign. The task was to make a promotional flyer/direct mail of our choosing. I continue with the corporative identity that I already made for Yan and make a panoramic postcard featuring some of his work, focusing in pet portraits. It was a little intense cause my days are getting busier and busier with the Holiday season, between catering, extra hours at work and the rain its getting almost impossible to complete the tasks. Good thing this is the last assignment before our Christmas break. You can see the logo here and the corporative identity here!

images via: haydee yanez

Taste N' Tinis

2011-12-13T18:06:00.000-08:00

Can't wait for TasteN' Tinis this Thrusday! Is just gonna be a fab event. Its a self guided walking tour of delightful drinks, scrumptious eats and fabulous retail shopping at the Hillcrest Taste n’ Tinis! Enjoy what our beloved Hillcrest has to offer (voted one of the best neighborhoods in the nation!). It's an amazing event that supports small business! I'm so looking forward to go to The Taste of Thai for dinner, Caffe’ Vergnano 1882 for an espresso and a martini at Cathedral. Shop Local & Shop Small!

Holiday Menu

2011-12-13T17:33:00.000-08:00

Fruit Cous Cous Salad

Smoked Salmon Tea Sandwiches

We recently cater a Holiday party for one of our customers. The plan was something easy to served and eat, effortless and fresh. The menu was two salads and two options of tea sandwiches. For salads we served a cold pesto pasta with cherry tomatoes, chunks of grilles chicken and shaved parmessano regiano as well as a cous-cous salad with toasted walnuts, dried cranberries and fresh gorgonzola cheese. For the tea sandwiches we made smoked salmon with an herb butter in whole grain bread plus an apple and brie cheese sandwich in a rosemary bun. We are happy to say that the food was a success and guests even asked for the recipe (good sign!). So here are two of the recipes:

FRUITY COUS-COUS SALAD:
(serves 8)
Ingredients

1 1/3 cups dry couscous
2/3 cup slivered almonds
1/2 cup packed dried apricots, chopped
2/3 cup Craisins (sweetened, dried cranberries) or raisins, microwaved in
1 cup water for 1 minute
1 teaspoon cumin
3 scallions, thinly sliced with greens
1 pinch Salt and freshly ground black pepper, to taste

Directions

Prepare couscous according to package directions. Combine all ingredients; toss. Serve at room temperature or chilled.

SMOKED SALMON TEA SANDWICHES:
(serves 32 sandwiches)
Ingredients

Herb butter:

1/2 pound unsalted butter, room temperature
1/4 teaspoon minced garlic
1 tablespoon minced scallions (white and green parts)
1 tablespoon minced fresh dill
1 tablespoon minced fresh flat-leaf parsley
1 teaspoon freshly squeezed lemon juice
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Sandwiches:

1 loaf dense 7-grain or health bread, unsliced
8 slices smoked salmon

Directions

For the herb butter, combine all the butter ingredients in a mixer fitted with a paddle attachment. Beat until mixed, but do not whip.

For the sandwiches, have the store slice the bread lengthwise on a meat slicer into 1/4-inch-thick slices. (If that isn't possible, you can slice it crosswise with a very sharp knife.)

Lay out 8 slices of bread and spread them all with a thin layer of herb butter. Place smoked salmon on 4 of the slices. Top with the other 4 slices of bread, butter side down. Place the sandwiches on a baking sheet and wrap with plastic. Refrigerate until the butter is very cold. Place the sandwiches on a cutting board. With a very sharp knife, cut off the crusts, cut each large sandwich in half crosswise, and then cut each half diagonally twice to make a total of 8 small triangles. (If the bread was cut crosswise, follow the assembly directions, then cut off the crusts and cut diagonally, twice, to make 4 small triangles.) Serve chilled.

All the recipes went well with the white sangria that they were serving.Cheers!

Mexa Cocoa Bread Pudding

2011-12-06T08:19:00.001-08:00

Can't wait to make this treat for the Holiday Season! The first time I tried this dessert was at the book signing of Chef Marcelas's new book "Mexican Made Easy", while we were waiting for the staff to set up the event (cause she came in 15 minutes early) they treated us with Horchata con Canela and Mexican Chocolate Bread Pudding. Every year my mom and I plan the Christmas dinner and besides our traditional Tiramisu we are definitive making this yummy goodness with a spike of Kahlua!

image via: a chica bakes, recipe via: mme

Mod03: Assignment01

2011-12-06T07:56:00.001-08:00

Original Logo

Thumbnails

Corporative Identity

We just finish our first assignment on InDesign. This program is helpful for identity, brochures, print media and more. I usually I'm really good on time management but for the last few days I struggle to keep up, between my cafe ole duties, daily errands, my part time job and school I was a mess the whole week but at the end I made it. I wasn't thrilled with the quality of the image at the print shop but at least I had something to turn in.This is the corporate identity that I'm developing for Yan's freelance work as a photographer. Hope he likes it! Check out the post on the making of his logo.

images via: haydee yanez

Mod02: Assignment04

2011-11-28T07:44:00.001-08:00

Camille Rose Garcia, original art

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Camille Rose Garcia, trace artwork

After a mini break we are back to school! The final assignment for Illustrator was to trace a piece of art from a famous artist. I decided to go with Camille Rose Garcia, being a long time fan of hers it was an easy choice. I love her whimsical but dark style to her pieces. Usually for an assignment we have a one week to complete the task but this time they gave us two weeks and every minute was need it to complete the assignment. It was hard! At the end I'm happy with the final result. Here, here and here are some previous assignments.

images via: camille rose garcia & haydee yanez

a VoltaggiosThankgiving

2011-11-20T15:05:00.001-08:00

Ever since we saw them in Top Chef (best season EVER) we been huge fans of the (Bryan & Michael) Voltaggio brothers. There so good and talented each on a unique way that is hard to choose who is the best! Recently they team up with William Sonoma and the Cooking Channel to tape a Thanksgiving special. What I love about the episode is that each brother has a unique and different approach to the Thanksgiving meal, the recipes are delicious and I cannot have enough of the Brussels sprouts recipe ( I been cooking it every week).

images via: cooking channel tv

Latin Stamp

2011-11-16T11:52:00.001-08:00

Five legendary musicians and performers of the Latin sound whose contributions have had a lasting impact on American music — Selena, Carlos Gardel, Carmen Miranda, Tito Puente, and Celia Cruz were honored on U.S. commemorative Forever stamps. Among the distinctive musical genres and styles represented by the music legends featured on the Forever stamps are Tejano, tango, samba, Latin jazz and salsa. The honorees are:

Texas-born Selena Quintanilla-Perez (1971-1995) known to fans simply as Selena — helped transform and popularize Tejano music by integrating techno-hip-hop beats and disco-influenced dance movements with a captivating stage presence. A Grammy recipient, the "Queen of Tejano" broke gender barriers with record sales and awards. Even after her tragic death, Selena remains an important representative of Latin culture.
A superb and evocative singer, Carlos Gardel (1890?-1935) was one of the most celebrated tango artists of all time. Raised in Argentina, Gardel helped popularize the tango in the United States, Europe and throughout Latin America through his performances and recordings. Known as "the man with the tear in his voice," also achieved fame as one of the stars of Spanish-language cinema.
Born in Portugal and raised in Brazil, Carmen Miranda (1909-1955) achieved fame as a samba singer before moving to New York City, where she gained celebrity in theater, film and radio. The "Brazilian Bombshell" appeared in 14 Hollywood musicals and recorded more than 300 songs. Her exotic colorful outfits and persona also became her signature.
Born in New York City to Puerto Rican parents, Tito Puente (1923-2000) was a musical virtuoso known as El Rey, "The King." With dynamic solos on the timbales and orchestral arrangements that have become classics in Latin music, Puente helped bring Afro-Cuban and Caribbean sounds to mainstream audiences. He performed for more than 60 years, and his legacy includes more than 140 albums.
A dazzling performer of many genres of Afro-Caribbean music, Celia Cruz (1925-2003) had a powerful contralto voice and a joyful, charismatic personality that endeared her to fans from different nationalities and across generations. Settling in the United States following the Cuban revolution, the "Queen of Salsa" performed for more than five decades and recorded more than 50 albums.

The stamps were painting by local artist Rafael Lopez here is a great article on how all begging.

images via: us postage

Mod02: Assignment03

2011-11-07T08:52:00.000-08:00

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Final Logo

For assignment 03 the task was to make a black and white logo in illustrator. I decided to make a logo for Yan (the hub's) for his photography classes and future business. He wanted something with a vintage cause he's working with 35mm camera but at the same time a modern touch. I made an abstract image of his camera with modern lines and the font that I chose was similar of a vintage typewriter follow by a sleek and modern type. You can see my previous illustrator assignments here and here. For Yan's work look here!

image via: haydee yanez

Coffee, Donuts & Cupcakes

2011-11-03T10:45:00.000-07:00

These mini coffee donuts in a cupcake from Always with Butter looks delicious! Three of my favorite things in one. So easy, so simple and so cute. Check the recipe here and more coffee recipes too! For more recipes that we love look here.

image via: always with butter

GingerBread Latte

2011-11-02T10:56:00.000-07:00

DIY Gingerbread Latte

Now you can enjoy our famous holiday drink "Gingerbread Latte" at CafeOle! So delicious and perfect to start the holiday season. Here is an easy recipe to enjoy this drink at home.

Ingredients:
1/3 cup water
1/3 cup sugar
A 2-inch piece of fresh ginger, peeled and thinly sliced
1/4 teaspoon ground cinnamon
1/4 teaspoon vanilla extract
1/2 cup hot espresso
1 cup hot milk or soy milk
Whipped cream (optional)

Preparation:
In a small saucepan, combine the water, sugar, cinnamon, ginger, and vanilla. Bring to a boil, stirring, until the sugar dissolves. Reduce heat and simmer slowly for 15 to 20 minutes.
Combine the espresso in a mug and add 1/4 cup of the gingerbread syrup. Top off with the heated milk. If you desire, garnish with whipped cream and a sprinkle of grated nutmeg. Enjoy!

recipe via: the kitchn

Logos

2011-11-01T12:03:00.000-07:00

Chanel

LG Electronics

Humane Society

Here are some of my favorite sites dedicated to logos and some amazing logo marks books here!

images via: google search

Mod02: Assisgnment 02

2011-10-31T11:31:00.000-07:00

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Non-Profit Poster

Assignment 02 is done! The task was no make a promotional poster for a non-profit organization of our choice. I decided to go with the Humane Society de Tijuana (amazing organization). The message is spay and neuter our pets to save lives and avoid over population. I went with rich Mexican colors (similar to travel ads 40's & 50's), the city of Tijuana in the horizon and iconic Aztec images for the dog (xoloitzcuintli) and cat and very simple type for the contact info.

images via: haydee yanez

Driving Miss Dita

2011-10-26T19:21:00.000-07:00

Driving Miss Dita

Tan, 1937 Chrysler New Yorker

Burgundy, 1946 Super Deluxe Ford Coupe

Black, 1965 Jaguar S-Type

Café Olé Updates!

2011-10-26T17:24:00.000-07:00

Hello my port friends!

Remember me? Its Haydee! Some of you may wonder...What ever happened to the girl from café olé? Like everyone, our coffee shop is also suffering in this economy and in order to bring you the best quality of ingredients and flavors I need it to take a part time job. I'm still very much part of café olé but most of you don't see me cause I'm there either at 5:45 AM or 3:45 in the afternoon. Also I went back to school to pursuit my other passion (design), with all the time restrictions WE been developing a new "daily special" menu pack with FLAVOR! I may not do the famous enchiladas or roll tacos but the tostadas, lasagnas and soft tacos are still going strong and more Mexican delights are on their way! If you want to include some of your favorites specials in a catering order please contact Yan so we can make it happen. Please visit our facebook page and also our recipe page for daily news and updates!

with care,
Haydee

image via: plan59

News & Updates!

2011-10-26T16:42:00.000-07:00

Hello All!

Just a little note to THANK our customers for all these years. We truly appreciated your business! We are always dedicated to bring the best ingredients and flavors in an affordable way so YOU our customers can ENJOY each and every bite and sip. Thanks again and for the latest updates and news as well as our daily menu befriends us on facebook. Look for cafe ole (lowercase) we want to hear from you!

with care,
Yan & Haydee

image via: pininterest

Mod02: Assignment 01

2011-10-26T09:04:00.000-07:00

thumbnails

iBlog ad

This Monday we turned in our latest assignment. It was a play of the famous iPod ad from almost 10 years ago! (wow...really? history). It's getting harder and harder to come up with original ideas in class, everybody so talented!! At first i was thinking of doing iPaint or iDesign but I scratch that cause I'm in a room full of artists so iBlog was it. I also did an iVintage just for fun.

images via: haydee yanez

iVintage

2011-10-20T10:50:00.000-07:00

Module 02 "Illustrator" started this week! This is a sneak peak of what we are working on. This is not exactly the assignment but inspired by it. The silhouette is the famous 1947 Dior New Look "Bar" Suit that was the rave of all Paris. Here is a previous post about it and for the history check here. Love this vector illustration from Steffi Schutze. I still have a long way to go!

image via: haydee yanez

The Art of Thumbnails

2011-10-17T08:55:00.000-07:00

Edel Rodriguez

Yuko Shimizu

Thumbnails are reduced-size versions of pictures, used to help in recognizing and organizing them, serving the same role for images as a normal text index does for words. Art directors and graphic designers use the term "thumbnail sketch" to describe a small drawing on paper (usually part of a group) used to explore multiple ideas quickly. Thumbnail sketches are similar to doodles, but may include as much detail as a small sketch. I can't stress the importance of thumbnails, this creative process makes you push yourself and not relied on your fist option. It is also important to save them and see how did you resolved past problems. I love this process of the evolution of the ITunes logo and Drawger always have great examples. Take a look of my thumbnails here, here and here. There are also amazing books about sketches/thumbnails from the pros.

images via: drawger

Mod01: Assignment 04

2011-10-17T08:17:00.000-07:00

Thumbnails & Sketches

Final Cover

Just for Fun!

After 5 weeks the Photoshop module is over! Our final Assignment (04) was to design an book/magazine/cd cover with a title given to us. Mine was "Harmonic Dream" besides working with original content, typography was a big part of the design. Fonts always been a big part of my designs and I usually get great inspiration from House Industries. I started with an eye sketch but after doing research online on book covers they were a lot of similar designs, so I skip this idea. I truly wanted to work with original images in a surreal atmosphere. At the end I'm really happy with the result especially with the colors and fonts. The last image is a fun flapper girl that I just imposed the tittle, it looks cute but not functional at all. Can't wait for module 02 "Illustration".

image via: haydee yanez

Lucy Love

2011-10-16T15:11:00.000-07:00

Original, I love Lucy creation

Lovely Lucy look alikes.

Lucille Ball has always been one of my heroes. What's not to love...funny, original, creative, smart and beautiful and each year I want to dress like her I Love Lucy character but I never do it (wahhhh!!) cause I want to purchase vintage clothes similar to her so I can wear them after the holiday and not a cheap looking costume. Hopefully I can start planning for next year getup. Take a look of the Desilu kitchen from the show.

images via: google search

Mod01: Assignment 03

2011-10-10T07:54:00.000-07:00

original

thumbnails

restored & colorized

Assignment 03 is done! I really enjoy the work cause we had to work with a vintage photo. The ideal solution was to bring an old image from home/family but to my surprise I didn't have any. So I went to the flea market an bought one for a dollar. Here is an excellent tutorial on photo restoration. So easy anyone can do it. Here and here are my previous assignments.

image via: haydee yanez

Creative List

2011-10-09T17:17:00.000-07:00

image via: a piece of toast

Fair Trade Month

2011-10-04T20:05:00.000-07:00

October is Fair Trade Month! Fair Trade began modestly in the 1940s when a few small North American and European organizations reached out to poverty stricken communities to help them sell their handicrafts to well-off markets. Later, a fictional Dutch character, Max Havelaar, was developed as an advocate for exploited coffee pickers. Today, Fair Trade is a global effort. Fair Trade USA and the Fairtrade Labelling Organizations International (FLO) have extended their reach beyond crafts and coffee. Consumers can enliven developing countries, relieve exploitation and promote environmental sustainability by purchasing Fair Trade-labeled tea, cocoa, fruits, vegetables, herbs, spices, sugar, honey, wine, flowers, grains and rubber products.

Café Olé is proud to served Fair Trade coffee from our friends at Cafe Moto. Here is an excellent link to understand the different Fair Trade labels. Get informed! Be Fair!

image via: fair trade usa

Espresso Desserts

2011-09-29T15:10:00.000-07:00

Espresso Souffle

Affogato Granita

Espresso Martini

Today is National Coffee Day! Yay!!! All of our customers know that we love coffee..I'm mean we LOVE it! Even at 9pm on a Saturday night. It's just to good to give up. To celebrate this day, we look up some of our favorite coffee desserts. You have your traditional like Tiramisu but we wanted to do something more special like Dark Chocolate Espresso Souffle, Affogato Granita and Cinammon Espresso Martini. For more Café Olé's coffee news check in here! Please support your local coffee shops and coffee roasters!!

Cinnamon Latte Espresso Martini

Ingredients:

1 shot espresso (about one ounce)
1/2 ounce Kahlua
1/2 ounce vanilla vodka
1/2 ounce heavy cream
2 pinches ground cinnamon

Instructions:

Combine the liquid ingredients and one pinch cinnamon in a cocktail shaker with plenty of ice.
Shake well for about 30 seconds.
Strain into a martini glass.
Top with the second pinch of cinnamon. Serve immediately.

images via: epicurious

Mod01: Assignment 02

2011-09-26T09:18:00.000-07:00

A new day a new assignment. In the second assignment we needed to do is a photo montage. The purpose of the task was to use as many Photoshop tools that we have learn along the class. Also to create an image with original content and feel. Everyone who knows me know that I have a love affair with vintage and pets, so I wanted to merge the two subjects with a Film Noir meets adventure montage. I truly love the result. It took me a couple of mistakes to get there but at the end I'm happy with the finish product. Here is a quick link of the previous assignment.

images via: haydee yanez

Pet Portraits

2011-09-22T20:13:00.000-07:00

Love, love, love all the pics that Yan takes of our dogs (Nico & Zissou) but these ones are my all time favorites. Tweet him! He would love to hear from you.

images via: yan yanez

Mod01: Assignment 01

2011-09-21T12:13:00.000-07:00

So its been 3 weeks since I started school and so far so good. Last week we had our first assignment in Photoshop, although I have experience in this program taking classes in another country with a different language is another ballpark. It was an easy assignment. We had to illustrate an emotion using the basic Photoshop tools. Thank goodness for all those tangible and intangible illustrative list my college teacher make me do way back then (10 years ago!!) cause it made it pretty easy. My word was fearless. This time around I'm thinking more about my assignments and doing something with meaning. As I chose the word fearless I thought immediately of Isabella Blow, so my piece is a little homage to her boldness and colorful life.

image via: haydee yanez

Yan Chessnut!

2011-09-20T19:20:00.000-07:00

Some of Yan's lovely images. My favorite is the closeup of the espresso shots. Check his flickr and please do comment! He would love hearing from you.

images via: yan yanez

Pera Chapita

2011-09-16T22:23:00.000-07:00

My lovely and talented friend Fernanda Loaiza from Pera Chapita was kind enough to put a button of HayanCafe in her site. Please check out her blog, it's just amazing!! Pera Chapita is a blog design for you and to inspired you with great ideas for your next event. You can also find her on twitter and facebook.Thanks Fer for the endless inspiration. Here is a previous post I did about her years ago.

images via: roxanna phillips, mink blog & pera chapita

Salpicón

2011-09-13T18:22:00.000-07:00

This summer one of the dishes that I been making lately is Salpicón. Is slow cook shredded beef (6 hours) in a refreshing lemon and veggie slaw served in a tostada. My favorite recipe is of course my mom's but this one is pretty good too.

Ingredients
2 tablespoons extra-virgin olive oil
Salt
4-6 lbs. of boneless brisket
2 large white onions
1 bay leaf
1 tablespoon dried oregano, preferably Mexican

For the dressing
One 7-ounce can chipotle chilies en adobo
1/2 cup extra-virgin olive oil
1/4 cup white wine vinegar
Salt
3 cloves garlic, minced
1 medium red onion, diced
3/4 cup finely chopped fresh cilantro leaves

For Serving
3 medium-ripe tomatoes, cut into wedges
2 avocados, cut into wedges
2 heads romaine lettuce, washed and serrated into leaves, tough outer leaves discarded
1 bunch radishes, trimmed and cut in to thin slices, chilled in ice water, and drained.

To prepare the brisket
Place a deep, large, heavy skillet over medium-high heat. When the pan is hot, add the olive oil. Slat the brisket liberally then brown for 7 to 10 minutes on each side.
Add the onions to the skillet. Lower the heat to medium and add enough water to cover the meat. Add the bay leaf and oregano and stir well to combine. Simmer gently for 4 to 6 hours (depending upon the thickness and tenderness of the meat), until the brisket is very tender and shreds easily when coaxed with a fork. (Note: If the ends of the brisket are not as wide as the center, they will cook more quickly. Transfer the brisket to a cutting board after about 3 1/2 hours and, if they seem done and easy to shred, slice off the end pieces. Place the center cut back into the braising liquid and continue to cook until the meat can be easily shredded with a fork. Set the ends aside.)
When the brisket is done, remove it from the pan and place it on a cutting board with a lip, so the juices will not run off. Let it cool for about 30 minutes, then remove any remaining large amounts of fat and discard. Shred the meat (including the end pieces if removed from the cooking liquid earlier) with two forks or your fingers. Cut the shred into one-inch-long strips. Place the meat in a large bowl and set aside.

To make the dressing
Drain the chipotles, reserving the adobo sauce in the can. Chop the chipotles and mix them with the oil, lime juice, vinegar, salt to taste, and garlic. Taste the dressing. If it is not spicy enough, add a little of the reserved adobo sauce.
Fold three-quarters of this mixture into the shredded beef. The salipcon should not be dry, but should not be swimming in the dressing, either. If you think the remaining dressing is necessary, add it now. Stir in the onions and cilantro. (The dish can be made up to a day ahead of time up to this point and refrigerated.)

To serve
Thirty minutes before serving, take the salpicon out of the refrigerator, taste for seasoning, and gently stir in the tomatoes and the avocados. Arrange the salpicon on a large, white platter lined with a bed of crisp romaine leaves. Scatter the radishes over the top.

Recipe via: From Peggy Knickerbocker's James Beard Award-winning book, Simple Soirees: Seasonal Menus for Sensational Dinner Parties.

Dita does Pets

2011-09-12T14:36:00.000-07:00

Just lovely! Dita Von Teese with her beloved pets: two dogs (dachshunds Ava and Greta) and three cats (Edgar, Herman and Aleister).Check out some our custom made pet portraits that we made for our happy customers.

Back to School

2011-09-08T14:53:00.000-07:00

Haydee's Back to school notes!

Back to School! Back to Books! This semester I decided to go back to school (Interactive Media). It's been on my mind for the last couple of years. I graduated from college 10 years ago (degree in Graphic Design) but I knew in my heart that it was time go back and update all my skills. The though of going to school in another country (originally from Mexico) it was kinda scary but I'm confident I'll make it work. Its been only one week and so far so good. Let's see what the future holds.

images via: google search

Vintage Mexicana

2011-09-07T17:42:00.000-07:00

Just found this page that sales original vintage Mexican posters. Not every single one is in perfect condition but there's plenty to choose from. They also sell lobby cards too and here's one that only sell reproductions. All posters are from the Golden Aged of Mexican Cinema.

image via: santos street

Old Hollywood Coffee

2011-09-06T16:55:00.000-07:00

Jean Harlow & Cary Grant

Clara Bow

Joan Crawford & Dorothy Arzner

Marlene Dietrich & Husband

Lauren Bacall

Marlene Dietrich & Rita Hayworth

Orson Welles & Dolores del Rio

Bette Davis with the Troops

Carmen Miranda

A continuation of my series of cooking cuties. Before I did a mix of domestic images by Hollywood starlets but this one is all dedicated to coffee. My favorite definitive is Carmen Miranda or any image from the Hollywood Canteen.

images via: google search & flickr

Close Ups!

2011-09-03T11:49:00.000-07:00

Amazing pictures of Yan on our latest weekend eats! Close ups of delicious Mexican food in Hillcrest. He use the Hipstamatic app with Instagram.

images via: yan yanez

Las Hermanas

2011-08-31T19:04:00.000-07:00

Founded in 2001, Las Hermanas is a 200-member coffee farmer cooperative based in Nicaragua.

For those who work hard for little money, achieving professional and financial independence often seems like an impossible dream. For Las Hermanas Coffee Cooperative, a group of women farmers in Nicaragua, this gradually became a reality from the late 90s to 2001, when the cooperative was officially established. Today, Las Hermanas, Spanish for “the sisters,” is not only close to being debt free, and one source of beans for Peet’s Coffee, but is also extending its success to its community and future generations.

Coffee Has Been An Important Part Of Nicaragua's History

Coffee began its history in Nicaragua in 1796, when it was introduced as a decorative plant, Luis Villanueva said in his 2006 paper “The Nicaraguan Coffee Cluster: History, Challenges and Recommendations For Improving Competitiveness.” Farmers enjoyed modest success until the 1930s, when Nicaragua’s government assumed control of coffee farms. First the Somoza regime and then the Sandinistas attempted to produce and market inferior-quality beans, driving the cost of the beans down. In 1990, a new government led by Violeta Chamorro returned coffee properties to their original owners.

In this environment, which has remained consistent with Chamorro’s successors, Las Hermanas was founded when Fatima Ismael, an agronomist, was asked to “manage a struggling cooperative,” according to her page at Peet’s website. She noticed that the women farmers’ coffee was consistently rated superior when cupped (tasted) and decided to “separate out” this coffee and label it “Las Hermanas” in 2001.

Accomplishments Of Las Hermanas Members And Management

On Peet’s website are the stories of several members of Las Hermanas. Flora, one farmer, has received awards for her beans, and has formed a nature preserve. Another member, Maria, after a series of setbacks, and with help from her husband and a bank loan, was able to purchase coffee plants which she now harvests, processes and mills, as do the other members of Las Hermanas with their own plots of land.
Fatima Israel, the leader of Las Hermanas and manager of its umbrella company Soppexcca, has watched with pride and speaks highly of the cooperative’s members as they become successful. The cooperative has almost 200 members, all women farmers.

Las Hermanas Gives Back To Its Community

The cooperative is not just for business. Grounds For Health, a medical nonprofit organization, partners with Las Hermanas and provides early cancer screening for its members; while Coffee Kids, which “improves the lives of children in coffee-growing communities,” also partners with Las Hermanas and its members in order to fund and support education for the farmers’ children.
All of Las Hermanas’ developments, both financial and nonprofit, support the opinion of cooperative member Flora who said, “the negativity of Nicaragua’s past is gone.”

Besides Peet's Coffee and Tea, you can find "Las Hermanas" coffee in Cafe Moto San Diego and Almibar, desserts in Tijuana. Support and drink this coffee!

image & text via: christina guerrero suite 101

Corset Cookies

2011-08-31T14:46:00.000-07:00

Lovely corset cookies reminiscent of turn of the century. You can buy the cookie cutter here and you can go as simple or complicated as you want. Go flapper or go modern. Perfect for bridal showers.

Go Johnny Go!

2011-08-30T13:54:00.000-07:00

Chef Johhny Iuzzini

Chestnut Pie

Beet Dessert

Chocolate Mousse

It's a new season of Top Chef: Just Desserts and Chef Johnny Iuzzini is back. Love him! Besides being an amazing chef. I love his rockabilly flair and greaser hair. His pastry book Dessert Four play is full of great images and yummy recipes. My favorite dessert is the chocolate mousse reminiscent of a Rat Fink pinstripe car.

images via: johnny iuzzini

Lust List: End of Summer

2011-08-29T10:21:00.000-07:00

The end of summer is almost here!! I don't know about you but fall is my favorite season. Can't wait to start the season with this fabulous Mexican cocktail. Here are a few things I'm lusting for fall:

Going back to school this year! Better stock up on office supplies.
Can't wait for Mad Men. Its been a long time.
Wearing beautiful jewel tones for fall is a must.
Hello...Fashion Week!!
Red lips, red nails, red anything.
This mad show looks hilarious. Love him!!
Beautiful stockings & nylons.
Love the smell of the holidays! Thymes Frasier Fir anyone?
A Pies & Tarts book. Delicious gift for any hostess.
A year in the making. Dita Von Teese's beauty book. MUST!

image via: mint design blog

Pesto Lasagna

2011-08-26T13:34:00.000-07:00

One of my favorite recipes to make is the Pesto Lasagna. Before I didn't the lazy way with store pesto and tons of ricotta and mozzarella. But ever since I saw this recipe from Extra Virgin I can't never go back. Here is the recipe:

Ingredients

Pesto, recipe follows
Besciamella, recipe follows
Butter, for baking dish, plus more for topping
1 1/2 (9-ounce) boxes no boil lasagna noodles
1 cup freshly grated Parmesan cheese

Fresh Pesto:

4 cups fresh basil leaves, about 4 ounces
1/3 cup pine nuts
3 cloves garlic
1/2 cup extra-virgin olive oil, plus more for sprinkling

1/4 cup freshly grated Parmesan Cheese
1/4 cup freshly grated Pecorino Sardo or Romano
Kosher salt and freshly ground black pepper, to taste

Besciamella (bechamel sauce):

1/2 cup butter
1/2 cup all-purpose flour
4 1/2 cups whole milk
Pinch freshly grated nutmeg
Kosher salt and freshly ground black pepper

Directions: Preheat the oven to 350 degrees F.

Butter a 13 by 9 by 4 baking dish and add a thin layer of besciamella (bechamel sauce). Cover with a layer of lasagna noodles, and then another thin layer of besciamella. Gently spread about 4 tablespoons pesto across the surface, and then top with about 2 tablespoons Parmesan. Repeat until you finish layering the lasagne. Top with a final layer of noodles and spread a final very thin layer besciamella, pesto, Parmesan cheese and a little butter to help the cheese crisp-up when cooked in the oven.

Cook the lasagne for about 30 minutes. Serve dressed with some Parmesan and a drop of extra-virgin olive oil

Fresh Pesto:
Combine the basil leaves, pine nuts, garlic, and olive oil in a mortar and pestle and pound until paste forms. Add the Parmesan cheese, Pecorino cheese, salt and pepper and stir until smooth.Keep the pesto in the refrigerator until you're ready to use it.
Mix the pasta and the pesto...serve garnished with some grated Parmesan (just a touch), fresh ground pepper and a sprinkle of olive oil.

Besciamella:
Melt the 1/2 cup butter in a pan over medium heat. Stir in the flour with a wooden spoon. Cook's Note: This is an important moment, as you have to slowly toast the flour without burning it. This will help you lose the flowery taste.Warm up the milk and gradually ladle into the pot with the butter-flour mixture, whisking constantly while bringing the mixture to a boil. Reduce the heat, and simmer for about 15 minutes. Season the sauce with freshly grated nutmeg, salt, and pepper.

NOTE:

This is a crucial moment for your pesto, as you need to season with salt and pepper. Keep in mind that Parmigiano and Pecorino are both dry and salty cheeses. You have to taste your sauce a few times in order not to go overboard when you are seasoning it.

If the sauce is too thick, add a little more milk, if too runny, return to the heat and add a pat of butter mixed with an equal amount of all-purpose flour. The most important thing though is: besciamella should not taste floury. If you think your sauce is ready, but you can spot a hint of "flouriness" when you taste it, think again, and keep on cooking it for a few minutes more.

image & recipe via: cooking tv

Mexican Cheesecake

2011-08-26T12:48:00.000-07:00

I never been a huge fan a cheesecake but this recipe may convert me. It sounds so delicious and with a Mexican hot chocolate it will be heaven.

Rice pudding Mexican cheesecake serves 12

For the crust

3 ounces Maria cookies or graham crackers, crushed (about 1 cup)
1 cup pecans toasted and coarsely ground
1 tbsp sugar
1/2 tsp ground mexican cinnamon
1/4 tsp salt
6 tbsp unsalted butter, melted

For the filling

four 6 inch mexican cinnamon sticks
2 vanilla beans
4 cups heavy cream
4 cups milk
1 cup basmati rice
pinch of salt
1/4 cup water
1 envelop plus 1/ 1/8 tsp unflavored gelatin
2- 8ounce pkgs of cream cheese, cut into pieces, at room temp
2/3 cup sugar
dulce de leche

Make the crust
With the rack in the center position, preheat the oven to 350 degrees. Stir the crushed cookies,pecans,sugar,cinnamon, and salt together in a mixing bowl. Stir in the melted butter until the crumbs are evenly moistened. Press the crust mixture into an even layer over the bottom of a 9inch springform pan. Bake until the crust is lightly browned and firm, about 15minutes. Let cool completely.

Make the filling
While the crust cooks, cut a 6 inch square from a double thickness of cheesecloth. crumble the cinnamon sticks onto the square, add the vanilla beans, and tie the cheesecloth into a neat bundle. Put the cream, milk, and rice in a large saucepan. drop in the spice bundle and heat, stirring to a simmer. Add the salt and simmer, stirring occasionally, until the rice is tender, about 15minutes.
While the rice is cooking, soften the gelatin; pour the water into a small bowl. sprinkle the gelatin over the surface, slowly and evenly to prevent lumps from forming. Whisk with a small fork until the gelatin is softened and the mixture is fluffy.
Stir the sugar into the cooked rice and remove from the heat. Stir in the cream cheese until the cheese is melted and the sugar dissolved. Pour half the rice mixture into a sieve set over a bowl and using a wooden spoon, mash the rice against the sieve to squeeze as much of the liquid from it as possible. Some rice will pass through the sieve too; that is fine. Scrape the mashed rice from the bottom of the sieve into the bowl with the liquid. Transfer the rice in the sieve to another bowl, and repeat with the remaining rice mixture. Measure out 2 cups of the reserved rice and stir into the liquid; discard the remaining rice. Whisk about 1 cup of the rice mixture into the softened gelatin until the gelatin is dissolved then stir back into the rice mixture until thoroughly blended.
Pour the rice mixture over the cooled crust. Refrigerate the cake until completely chilled and set, at least 4hours, or up to 1 day.

To serve, release the sides of the springform pan-run a knife dipped in warm water between the cake and the sides of the pan to free the cake completely. Cut the cake into wedges, making sure to cut all the way through the crust, and serve, passing the warm dulce de leche to pour over.

This recipe sounds equally delicious too! Mexican Turtle Cheesecake with Banana Rum Sauce. To die!!

image & recipe via: sweet life bake

Stylish Grocery Bags

2011-08-26T12:31:00.000-07:00

Chanel, take away purse

Cast of Vices, leather grocery bag

Natthankur London, striped grocery bag

Loving this bags! A more stylish and durable way to carry your groceries. Its a shame that they are leather but I guess it's luxury at it's best.

images via: the purse blog

K by Keaton

2011-08-24T14:42:00.000-07:00

Love, love, love K by Keaton! I'm such a fan of Diane Keaton and when I saw in the blogs that she has a new home collection I was trilled. I knew she had the interior design bug. She's been know to flip houses plus I still can't get over her "set" house in Something's gotta Give. Can't wait to get the canape plates. La-di-da, la-di-da, la la!!!

Too Hot!

2011-08-24T14:22:00.000-07:00

Love this melting ice cream truck design by Orest Keywan in Australia. The sculpture was on display on the down under beaches on 2006. The artist reportedly won a $30, 000 prize. Too damn Hot!

image via: serious eats

Fruit Prints

2011-08-21T08:44:00.000-07:00

Domino Magazine

Sarah Jessica Parker's Hamptons Home

Martha Stewart Living, magazine cover

Marimekko Pear Print

Beautiful fruit prints for the kitchen. They are simple but graphic. It will make any kitchen POP! You can them at ebay or etsy. Also here is a recipe inspired by Stella McCartney fruit prints. Just Lovely.

All prints: Marimekko

Tea Labels

2011-08-17T19:58:00.000-07:00

Beautiful collection of tea bags labels. Also check this previous post I made about produce stickers. I use to collected them when I was a kid. Ahhh Memories :)

image via: seesaw design

Mildred Fierce!

2011-08-16T13:11:00.000-07:00

Joan Crawford

Kate Winslet

Mildred FIERCE!! Who is the fiercest one of them all? Joan or Kate? At the end of the day I will go with Miss Joan Crawford. She is the Original Mildred Pierce, the icon and the mommy dearest but I'm can't wait to see Kate Winslet's HBO version. I'm sure it's gonna be flawless just like her.

images via: mildred pierce & hbo

Remembering Bob

2011-08-16T12:47:00.000-07:00

Gloomy Sunday...Over the weekend we heard the terrible news that Bob Sinclair passed away. Bob was an eclectic man but his generosity shine beyond his success. He will be remember as a East Village pioneer always on the lookout for the best in the San Diego community. We are thankful to meet him and to be apart of the Cafe Moto family. Are thoughts and prayers are with his family. We miss you Bob!

images via: sam hodgson

Apple Galette

2011-08-11T14:17:00.000-07:00

the apple galette from rachelchew on Vimeo.

Amazing video of the talented Rachel Chew from Elephantine. Currently obsess with her blog. Here is the complete recipe and OUR version of the french apple tart!

The Apple Galette (serves 2 to 4, depending) adapted from Too Much Food

For the dough
1 cup flour (I used a 50/50 mix of white and wheat) 
1/2 teaspoon sugar 
1/8 teaspoon salt 
6 tbsp cold unsalted butter, cut into small pieces 
chilled water, as needed (I used about 6 tbsp)

For the filling
2 medium apples peeled, cored and sliced 
2 tablespoons unsalted butter, melted
1/4 cup sugar (more or less depending on how tart your apples are)
turbinado sugar for topping (optional)

For the dough, sift flour in a large bowl. Mix in sugar and salt. Cut in butter, working quickly, to prevent it from completely melting. Continue until the biggest pieces of butter are roughly the size of large peas. Add chilled water a tablespoon at a time until the dough just holds together. Gather dough into a disc, wrap in plastic wrap, and chill for at least 30 minutes.

When the dough is ready, roll out on a floured surface or on plastic wrap to a 14" circle about 1/8" thick. Transfer to a parchment paper-lined baking sheet. Preheat oven to 400°F.

For the filling, place apple slices in a bowl with melted butter and sugar. Toss to coat. Overlap the apples in a circle 2" from the edge of the dough. Continue spiraling inward until you've reached the center. Fold over the edges of the dough, and sprinkle dough edge with turbinado sugar if desired (I do this for added texture more than for sweetness).

Bake on middle rack of oven for 45 minutes, or until golden brown. Rotate the galette every 15 minutes for an evenly baked crust. Serve with a scoop of vanilla ice cream.

video & recipe: elephantine

S'mores Day

2011-08-10T14:45:00.000-07:00

Today is National S'mores Day!! So en honor of that I decided to share with you my favorite recipe: Mexa S'mores from Chef Marcela Valladolid. Delicious marshmallow with Mexican chocolate in a María cracker (my favorite cookie ever)! Soo good. Here is the recipe:

Ingredients

1/2 cup heavy cream
1 (3.2-ounce) disk Mexican chocolate, chopped
Nonstick cooking spray
12 Maria crackers, or 6 whole graham crackers (12 halves)
6 marshmallows, halved cross-wise

Directions

Preheat the oven to 400 degrees F.

Simmer the cream in a small saucepan. Remove from the heat. Add the chocolate and whisk until smooth. Set aside.

Spray a baking sheet with nonstick cooking spray. Place 6 of the Maria crackers on the baking sheet and top each with half a marshmallow. Bake until the marshmallow starts to brown, about 5 minutes. Carefully arrange the crackers on a serving dish.

Top each with 1 tablespoon chocolate ganache and another Maria cracker. Serve warm or at room temperature.

recipe via: chef marcela

Naturally Sweet

2011-08-08T17:43:00.000-07:00

Lovely love stickers from Kathleen of Twig & Thistle. She originally made this post for Valentine's Day but they are so sweet that you can used them all year long.

images via: twig & thistle

Woof Top Garden

2011-08-06T10:46:00.000-07:00

Love this idea! Sustainable Pet Design is a company dedicated to animal health and environmental responsibility. The houses are a little pricey but they are so easy to made.You can create one using old wooden boards that are not used. The wooden board shaped like a cube and given a hole in one corner, as the entrance of the dog. A dog house can you paint greenish brown color that resembles a tree trunk. The top can you add green plants as a roof for the dog house. So that looks the dog house like a tree. The green plants make a fresh dog house. This can make your dog feel at natural places, making it feel more comfortable. Beautiful dog house doesn’t have to be expensive. Simply you created a good idea to manifest what you want.

images via: ready made mag

Guess that Bar!

2011-08-06T09:13:00.000-07:00

Guess that Candy bar!!! I see Three Musketeers, Payday, Snickers and others...What about you?

Mexican Macaroons

2011-08-04T14:04:00.000-07:00

Love this whole image from Theurel & Thomas!! Is a macaroon shop in Nuevo León, México with the best ingredients for their yummy macaroons with flavors such as coconut, rose petal, mexican coffee, chai...so good but the best part is the interior!! It's just brilliant everything is crisp white so the colorful macaroons can stand out. Love it!! Can wait to visit this place. Anagrama is the design company behind the shop. Here is a behind the scenes.

images via: theurel & thomas

Mojito, Chips & Salsa

2011-08-03T14:34:00.000-07:00

mojitos, chips, and salsa from rachelchew on Vimeo.

Mojitos (serves 2)
adapted from Brandy
20 fresh mint leaves
1 lime, cut into 8 wedges
2 tablespoons sugar
2 cups ice cubes
6 tbsp white rum
1 cup club soda
Place 10 mint leaves and 1 lime wedge into each glass. Use a muddler (or the handle of a wooden spoon) to crush the mint and lime. Divide the remaining lime wedges and sugar between the two glasses, and muddle again. Fill each glass with 1 cup ice. Divide the rum between the two glasses. Add 1/2 cup club soda to each glass. Stir well and enjoy.

Tortilla Chips (serves 2)

6 small corn tortillas (I used 5 1/2" ones)
1 tbsp olive oil
Stack tortillas and slice into quarters. Place in a bowl, add olive oil, and toss to coat. Cook over medium heat in a non-stick frying pan until they begin to brown, about three minutes per side. Remove from heat and, if necessary, blot with a paper towel to remove any excess oil.

Serrano Salsa (serves 2)
adapted from Rick Bayless
6 ounces cherry tomatoes (approx 17 tomatoes)
1 serrano chile
a small handful of cilantro
1 garlic clove
1/3 cup white onion
fresh lime juice to taste (I used 1/2 lime)
salt to taste (I used 1/4 tsp)
Finely dice the tomatoes. Scoop into a bowl. Cut the chile in half lengthwise and scrape out the seeds if you want (I did). Chop the chile as finely as you can, then add it to the bowl. Carefully bunch up the cilantro sprigs, and chop into small pieces, stems and all. Add to the bowl. Mince the garlic and add to the bowl. Next, finely dice the onion and add to the bowl. Mix well. Taste and season with lime juice and salt, mix again, and let stand if you have a little time, for the flavors to meld before eating.

recipe & video via: elephantine

EASY Ice Cream Sandwich

2011-08-02T15:05:00.000-07:00

In honor of National Ice cream Sandwich Day I found a super easy Ice Cream Sandwiches from Twig & Thistle!! So beautiful & retro...and people would think that you spend ours in the kitchen. Here is the recipe:

What you’ll need:
Carton of ice cream
Butter waffle cookies from Trader Joe’s
Round cookie cutter bent into an oval
Large knife
Cookie sheet
Parchment paper
Wax string

Directions:
Take your ice cream (the boxed kind works best) and cut off a 3/4″ thick slab, it doesn’t have to be exact just thinner than your cookie cutter. Next, use your cookie cutter and cut out ovals from the ice cream, set the ovals on a cookie sheet with parchment paper and put the sheet in the freezer to firm up.

While you wait, cut out 9.5″x2.5″ strips of parchment paper to use as holders for the finished product.
Once the ice cream has chilled for a bit, transfer to the cookies with a spatula. For a little extra sweetness, add decorative chocolate sprinkles; simply roll the edges through the sprinkles for an even coating.

For the final touch, wrap in parchment paper and secure with waxed thread or baker’s twine then freeze until ready to serve. Enjoy!

images via: twig & thistle

Summer Pasta

2011-07-26T14:40:00.000-07:00

Mrs Lilien ever so fabulous easy Summer Pasta! Light, refreshing and effortless. All your guests would be impress!! Here is the recipe:

Summer Pasta

2 boxes quinoa pasta cooked til al dente, then drained
the juice and zest of 2 fresh lemon
1/3 cup good olive oil
1/2 cup fresh basil chopped
1/2 cup fresh flat leaf parsley chopped
6 oz fresh mozzarella pieces
coarse salt and pepper to taste
add all ingredients to a large pasta bowl, toss + enjoy!

Please served with a fab cocktail!

image via: mrs lilien

Cheese & Pimiento

2011-07-26T14:34:00.000-07:00

This recipe of Cheese and Pimiento sandwiches looks so delicious!! As a crostinni or even wth eggs can work. Here is the complete recipe from Design Sponge:

Aunt Sissy Si’s Pimento Cheese Sandwich

Ingredients

4 oz jar diced pimentos
8 oz brick of medium cheddar
equal parts mayo and salad dressing (to taste and for good consistency)
dash of salt
secret ingredient . . . about 1/4 teaspoon of horseradish, more or less, to taste
fluffy white bread

Preparation

Mix everything together. It is better the next day and will keep for several days in the fridge.

*Note to non-Southerners/Americans: Salad dressing is similar to mayonnaise, but more economical. If you can’t find anything in your supermarket labeled “salad dressing” (not something you put on salads), you should probably just use all mayonnaise.

images via: design sponge

Oh Carmen!

2011-07-19T17:57:00.000-07:00

Love Her...Miranda Style

Carmen Miranda, Hercules Magazine

Favorite pic of Miss Miranda

Malibu Cheesecake

2011-07-18T20:26:00.000-07:00

Olivia De Berardinis Art

Malibu Cheesecake

In honor of Comic-Con and the Queen of Cheesecake, Olivia De Berardinis book signing of her latest book "Malibu Cheesecake" at the event. I found a really easy recipe of Americas favorite dessert: Cheesecake!! Here is the recipe.

Ingredients

50g butter , plus extra for greasing
150g digestive biscuits , crushed
50g walnuts , finely chopped
1 tbsp sugar
300g pot full-fat soft cheese
150g pot mild, creamy goat's cheese
50g caster sugar
1 tsp vanilla extract
250g pot mascarpone
4 eggs , lightly beaten

Method

Heat oven to 180C/fan 160C/gas 4. Butter 8 x 150ml ramekins. Melt the butter in a pan, then mix in the digestives, walnuts and sugar. Divide the mixture equally between the ramekins, so the base of each is covered with a layer about 1cm thick. Press down lightly on each, then cook in the oven for 10 mins until crisp and golden. Leave to cool, then turn oven down to 150C/fan 130C/gas 2.
Whisk together all remaining ingredients until you have a smooth mixture. Place the ramekins on a baking tray and pour some mixture into each one, filling to about 1cm below the rim. Carefully slide them into the oven and cook for 25-30 mins until just set. The mixture should give the faintest jiggle in the center when gently tapped. Don't worry if the mixture falls a little and cracks. Remove from the oven and leave to cool completely before covering with cling film and putting in the fridge. You can make to this point up to 2 days in advance.
Make the sauce by gently heating together the sugar and 50ml/2fl oz water until syrupy, about 5 mins. Then stir in half the raspberries and cook for 2 mins until they begin to burst. Strain the mixture through a sieve to remove the pips, then toss through the remaining raspberries and leave to cool.
When ready to serve, remove the cheesecakes from the fridge. Run a knife dipped in hot water around the edges. Invert, one at a time, onto a board, then turn over again onto a serving plate so the biscuit base is on the bottom. Finish by drizzling with raspberry sauce and top with strawberries.

Look for her at Comic-Con and don't forget to check out this interview about her latest book with the lovely Dita Von Teese in the cover.

images via: eolivia and goofdfood

Paletas!

2011-07-13T18:20:00.000-07:00

Fruit Salad Pop

Stripe Pop

Watermelon & Strawberry Pop

Our Pop Addiction has come to a new low. We cannot go to ViVa Pops everyday!!! Although their pops are seasonal, organic and beyond delicious is not healthy for our wallet. So we started to look for recipes that remind us of the traditional ice pops or Paletas from México. In Tijuana you can find the La Michoacana's Stores full of fruity goodness almost ion every corner. There you can find fresh fruit waters (aguas frescas), milkshakes (malteadas), ice cream (nieves/raspados) and of course ice pops (paletas). Here and here are some good recipes!! Here is my favorite Margarita Ice Pop recipe:

Margarita Ice Pops

For this clever riff on the "frozen" Margarita, try to use natural lime pops (sold at natural and specialty foods stores) rather than artificially colored and flavored varieties. 6 Servings

Ingredients

1/2 cup tequila
6 tablespoons fresh lime juice
1/4 cup coarse kosher salt
6 frozen lime-flavored ice pops or fruit bars, unwrapped

Preparation

Mix tequila and lime juice in 1-cup measuring cup. Place coarse salt in small bowl. Place all ice pops, sticks up, in deep bowl, or place 1 pop in each of 6 glasses. Pour tequila mixture over ice pops. Lightly dip 1 edge of each ice pop into coarse salt and serve.

recipe via: bon appetit

Mary Blair

2011-07-10T21:12:00.000-07:00

Mary Blair in her Studio

Small World

Peter Pan

Sleepy Hollow

Cinderella

Sleeping Beauty

Alice in Wonderland

The first time I saw Mary Blair's work was on The Three Caballeros and The Its a Small World ride. So bright and cheery but now that I'm older I prefer her darker work mostly the one in Sleeping Beauty. I just adore her. So influential for any artists and she was total babe too!!

images via: mary blair

Get your Drink ON!

2011-07-10T20:40:00.000-07:00

Lovely Bar Carts full of goodies!! Perfect for any occasion. Images from Elle Decor, Design Sponge, Domino and Apartment Therapy!

Pet Purse

2011-07-07T12:33:00.000-07:00

Dachshund Handbag

Poodle Handbag

Schnauzer Handbag

Custom made for Elizabeth Taylor

Taylor & Sugar

Judith Leiber bags and clutches are absolutely exquisite but the Crystal ones are to die for. They are practically a piece of art but my favorite collection is the DOG one. Sooo divine!! I want the Schnauzer one.

images via: judith leiber

Dreaming of Granitas!

2011-07-06T19:02:00.000-07:00

Watermelon Granita

Almond Granita

Espresso Granita

These Granitas looks delicious! Perfect for the summer heat. All these recipes are from the June Issue of Bon Appétit. The whole issue was amazing!! I was a little unsure cause it had Gwyneth Paltrow on the cover (Not a Fan) but it was good even her article was nice. You can find the recipes here, here and here! So EASY. Cant wait to make the Espresso one! More Granitas!!

images via: bon appetit

In Full (Skirt) Bloom

2011-07-06T18:32:00.000-07:00

Living in my full skirts this Summer! Cant get enough...so breezy, so lovely, so feminine! Pure summer of love. Anthropologie and ModCloth always have beautiful ones but I like mine 1940's vintage. Here's another post to dress-up your skirt.

images via: the sartorialist

LUST LIST: July Celebration

2011-07-01T19:57:00.000-07:00

This 4th of July weekend is full of sun, beach, food and good company. So here is my lust list for this weekend celebration:

Love Design Sponge vintage americana party rentals.
There's nothing more American than a sailor swimsuit from Fables!
Can't wait to go to the Dog Beach this weekend with the furry kids.
I only crave paletas for summer. Love Viva!
This party is the perfect star for summer.
Already have my coral lipstick for summer.
Rocking summer songs all week long...
I also love these patriotic songs too!
Lovely red hot pin-up girls and cheesecake too.
Red, white and blue desserts from last year!

Happy Independence Day everybody! Have fun and be safe.

images via: conde nast

Citrus (Stella) Cake

2011-06-30T18:34:00.000-07:00

Those spring Stella McCartney prints we have all been seeing look delicious enough to eat. So, now you can...in the form of cake! Here is Apollina's Citrus Cake with a Lemon Curd. Here's the recipe:

Citrus Cake with Lemon Curd Filling and Lemon & Orange Icing

Ingredients

1 cup (2 sticks) unsalted butter, at room temperature, plus more for the pans
2 1/2 cups all-purpose flour, spooned and leveled, plus more for the pans

grated zest of 2 oranges

grated zest of two lemons

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups sugar
2 teaspoons pure vanilla extract
3 large eggs, room temperature
1 cup whole milk
Blood oranges*, regular oranges, lemons, limes and mint for to arrange on top of the cake

Directions

Heat oven to 350°F. Butter two 8″, 9″ or 10″ round cake pans, line the bottoms with parchment, butter again, and dust with flour, tapping out the excess. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
Using an electric (or hand mixer -that’s all I have at the moment!), beat the butter and sugar on medium-high until fluffy, 2 to 3 minutes. Mix in the grated zest of the oranges and lemons. Beat in the vanilla, then the eggs one at a time, scraping down the sides of the bowl as necessary.
Reduce mixer speed to low. Add the flour mixture in 3 additions and the milk in 2 additions, beginning and ending with the flour mixture. Mix just until combined (don’t over mix).
Divide the batter equally between the prepared cake pans, leveling the top of each with a large spoon or rubber spatula. Bake until a toothpick from the center of the cake comes out clean, 25 to 30 minutes for 8-inch pans, 22 to 25 minutes for 9-inch pans and 20 to 22 minutes for a 10 inch pan. Cool the cakes in the pans for 15 minutes, then turn out onto racks to cool completely. (I wrapped and froze my cakes until the next day).

Transfer one of the cooled cakes to a plate and spread with the lemon curd. Top with the remaining cake and refrigerate to set, 30 minutes. Then frost the rest of the cake!

Lemon Curd Filling (adapted from RealSimple)

Ingredients

4 large eggs
1 cup sugar
1 tablespoon finely grated lemon zest
1/2 cup fresh lemon juice
pinch salt
1/2 cup (1 stick) unsalted butter, cut into pieces

Directions

In a heatproof bowl, whisk together the eggs, sugar, lemon zest and juice, and salt. Add the butter. Set the bowl over (not in) a saucepan of simmering water and cook, whisking constantly, until the mixture has thickened (like the consistency of mayonnaise), 12 to 15 minutes.
Pour the mixture through a fine-mesh sieve into a medium bowl. Place a piece of parchment or wax paper directly on the surface of the lemon curd and refrigerate until completely cool, at least 2 hours and up to 2 days.

Fresh Orange Lemon Frosting

Ingredients

2 cups (4 sticks) unsalted butter, at room temperature
2 tablespoons finely grated lemon zest
2 tablespoons fresh orange juice
1 pound confectioners’ sugar (about 3 3/4 cups), sifted
pinch salt

Directions

Using an electric mixer, beat the butter and lemon zest on high until light and fluffy, 3 to 5 minutes. Add the orange juice. Reduce mixer speed to low. Gradually add the sugar, then the salt, and beat until smooth, scraping down the sides of the bowl as necessary. Ice the cake!

Food for Fashion!

2011-06-28T17:38:00.000-07:00

Lovely pictures of Miles Aldridge for Vogue Italia. Always love his play with fashion and food. Here is a previous post of Miles!

images via: fashion gone rogue

Pretty Salads

2011-06-23T12:33:00.000-07:00

Potato Salad with Honey Mustard

Radish Salad with Basil Oil

Orange & Fennel Salad with Pistachio

Pretty deconstructed salads from Sweet Paul Magazine. So easy and delicious! You can find the recipe here, here, here, here and here!

Vintage Coffee Ads

2011-06-23T12:16:00.000-07:00

Vintage Coffee Ads, 1940'2-1960's

Vintage Coffee Machine

Vintage Coffee Cans

Crafts with Vintage Cans

Everybody loves coffee.It's rich, bold, warm and it makes you feel good or accomplish. Here are some life lesson by the ads from the 40"s-60's. But if you really what to know about coffee I would recommend the book Uncommon Grounds by Mark Pendergrast (genius) or the documentary Black Coffee or Black Gold.

San Diego's Vintage Shops

2011-06-22T20:58:00.000-07:00

Before shopping for good quality vintage items was really difficult but now you can pretty much shop in your neighborhood without spending a lot of cash. Here are a list of my favorite vintage shops in my San Diego neighborhood .

VINTAGE CLOTHES/ACCESSORIES:

Frock You Vintage (North Park)
Hunt & Gather (North Park)
Home (North Park)
Beduoin Vintage (North Park)
Flashbacks (Hillcrest)
Luigi Vera (Hillcrest)

VINTAGE REPRODUCTIONS:

Fables by Barrie (Hillcrest)
Bettie Page Clothing (Downtown)

THRIFT SHOPS:

Thrift Trader (North Park)
Revivals (Hillcrest)
Urban Exchange (Hillcrest)
Buffalo Exchange (Hillcrest)

HOME GOODS:

Vintage Revival (North Park)
Mid-Century Designs (Hillcrest)
Atomic Bazaar (Hillcrest)
Nest Vintage (Downtown)
Boomerang for Modern (Little Italy)

MEXICAN GOODS:

Vintage Religion (North Park)
Casa Artelexia (Little Italy)

ONLINE:

Wear it again Sam (previously on Hillcrest)
Wearing History (modern vintage sewing patterns)

STAYCATION:

The Pearl Hotel (Point Loma)
Hotel del Coronado (Coronado)

JUST FOR FUN:

The Rugcutters Ball (Normal Heights)

I will always recommend Frock You Vintage besides the great quality and selection of clothes every month they have an amazing sale "THE HUGE FROCKING SALE" from Thursday thru Sunday and the last day everything is 50% off! Also here is an updated version of Vintage Online Shopping!

image via: frock you vintage

From Me 2 You

2011-06-22T17:35:00.000-07:00

Luv this Girl...and her blog too! Jamie Beck's From Me To You blog is amazing. You can find photography, fashion, new york city and the most important what shes is going to wear. Her style is definitive vintage, sophisticated and modern. I love that she has curves and that she doesn't compromise style with comfort...almost all she wears are flats!! Also love her homage to glamour. I want her closet!

image via: from me to you

Fashion in Films

2011-06-22T17:08:00.000-07:00

The Lady of Shanghai, 1947

Gilda, 1946

The Thin Man, 1934

Laura, 1944

Blithe Spirit. 1945

The Women, 1937

Gorgeous costumes from movies from the 30's and 40's. Rita Hayworth looks stunning in anything but the nautical outfit its pretty much my favorite cause we always see her as a glamour girl and not laid back or relax. The fashion in The Women are insane specially the active/sportswear. Very colorful and there's not one single men in the movie so its fashion OVERLOAD!

images via: pale writer & casey's elegant musings

Vintage Storefronts

2011-06-16T18:07:00.000-07:00

Lovely vintage storefronts from the 1920's, 30's and 40's. All available from this wonderful Flickr Vintage Collective album. Enjoy!

images via: flickr

Meal in a Jar

2011-06-16T17:37:00.000-07:00

Pesto Pasta

White Sangria

Sandwich Chocolate Cookies

Chickpea Salad

Bagel Chips

What a clever and unique way to bring your lunch. Looks beautiful and appetizing!! Here are the recipes for all the meals and a little bit more.

images & recipes via: the decorated cookie

Levi Love

2011-06-14T18:41:00.000-07:00

Kobi Levi shoes are insane!! from a Birds, Olive Oyl, Slides, Dogs, Bananas and crazy Tongues there's something for everybody but my personal favorite are the lipsticks heels and the chewing gum tennis. Crazy Insane but so Irresistible.

image via: kobi levi

Cookin with Lou

2011-06-09T19:51:00.000-07:00

Can't get enough of Lou Peter's illustrations...they are beyond wonderful, full of charm, boldness and color. Ward Jenkin's has an amazing collection of them on his blog and flickr account. Sadly there's not a lot of info besides his Good Housekeeping Cookbooks years. We will keep you posted! Here are some more pics of the New England Cookbook.

image via: the ward-o-matic

Vintage Cookbooks

2011-06-09T19:31:00.000-07:00

Cute vintage cooking book covers from the 40's and 50's. I like that most of the used illustrations, two colors and super graphic compositions. Etsy has some great finds to start your collection but there's nothing wrong to initiated with a Betty Crocker one or with the queen of cookbooks, Julia Child. Here are some cute books about vintage food ads: Mr. Product and Ad Boy!

image via: google

hayancafe

Mahdavi's Storyboard

Roost

Mod3: Assignment 03

Silk Sheets

Pea & Basil Soup

Pizzelle

Were Back!

Gift Giving!

Perfect X-Mas

X-Mas Time!

X-Mas Break!

Mexican Christmas!

Lust List: Mexico Must!

Lust List: Cooking Books!

Mod3: Assignment02

Taste N' Tinis

Holiday Menu

Directions

Herb butter:

Sandwiches:

Directions

Mexa Cocoa Bread Pudding

Mod03: Assignment01

Mod02: Assignment04

a VoltaggiosThankgiving

Latin Stamp

Mod02: Assignment03

Coffee, Donuts & Cupcakes

GingerBread Latte

Logos

Mod02: Assisgnment 02

Driving Miss Dita

Café Olé Updates!

News & Updates!

Mod02: Assignment 01

iVintage

The Art of Thumbnails

Mod01: Assignment 04

Lucy Love

Mod01: Assignment 03

Creative List

Fair Trade Month

Espresso Desserts

Cinnamon Latte Espresso Martini

Ingredients:

Mod01: Assignment 02

Pet Portraits

Mod01: Assignment 01

Yan Chessnut!

Pera Chapita

Salpicón

Dita does Pets

Back to School

Vintage Mexicana

Old Hollywood Coffee

Close Ups!

Las Hermanas

Coffee Has Been An Important Part Of Nicaragua's History

Accomplishments Of Las Hermanas Members And Management

Las Hermanas Gives Back To Its Community

Corset Cookies

Go Johnny Go!

Lust List: End of Summer

Pesto Lasagna

Mexican Cheesecake

Stylish Grocery Bags

K by Keaton

Too Hot!

Fruit Prints

MORE DAILY READS!

Tea Labels

Mildred Fierce!

Remembering Bob

Apple Galette

S'mores Day

Ingredients

Directions

Naturally Sweet

Woof Top Garden