Serve your next sushi meal (or party plater) on a mini handmade skateboard sushi tray made from laminated maple veneer just like a standard street deck skateboard. (fresh sushi not included)
I got an inquiry last week from a local skate shop that is looking for a few dozen sushi tray skate decks to use in a cross-promotion at a local sushi restaurant. I came up with this design over the weekend.
Pie is the new cupcake. And my co-workers pride themselves on staying ahead of the curve so it was announced that today we would celebrate National Pie Day at the office. Everyone was invited to make one and bring it in for a collective feast.
Being a pie lover, this was one of those office events I could get behind. I decided to make a classic apple pie. Continue reading →
This cake can be decorated just about any way you want. Fresh berries taste great with the whipped cream frosting.
A chocolate cake that is super easy to make, and turns out moist and delicious every time? Yum! We can’t even take credit for inventing the Too Much Chocolate cake, it came from Allrecipes.com. But it has quickly become the go-to special occasion cake in this house, especially when paired with the Whipped Cream/Cream Cheese Frosting (also from Allrecipes.com).
In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased pan (two round pans will make for a nice layer cake ).
Bake for 30 to 35 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. If in doubt….underbake! I’ve had good luck taking it out even a few minutes before the center of the cake has sprung up and it’s delicious then – a little gooey and brownie-like, but still firm enough to frost. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate.
The Too Much Chocolate Cake was a big hit at a recent birthday party.
Whipped Cream/Cream Cheese Frosting:
1 (8 ounce) package cream cheese
1 cup white sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
1 1/2 cups heavy whipping cream
In a small bowl beat whipping cream until stiff peaks form; set aside.
In a large bowl combine cream cheese, sugar, salt and vanilla. Beat until smooth, then fold in whipped cream.
Anyone who likes chocolate will love this cake, and it couldn’t be easier to make. Enjoy!
After a brutal commute home from a long work day, I can’t think of anything more refreshing than stepping off the Metro at the Mission Street station to find myself smack dab in the middle of the South Pasadena Farmer’s Market.
The event takes over the center of town every Thursday night with vendors hawking locally grown fruits and vegetables, flowers, and other local products like honey, nuts and beans, and organic roaster chickens. And it seems like the whole town comes out to celebrate.
Even better than the groceries are the food vendors who cook up sidewalk cuisine to rival the best of them. I headed straight for the fresh tamale stand and chased one down with a buttery roasted corn on the cob. If you prefer barbeque tri tip or Peruvian or Korean or Greek or Vegan, they have something for you too.
The kids entertained themselves popping bubbles with our new friend, who we still only know as “the bubble man” (you’ll meet him later on Weekndr). He sets up camp in the grass among throngs of kids and creates giant bubbles, tiny bubbles, and everything in between, while the kids stand at attention ready to pop.
The girls topped off this night by convincing us to pony up for a pair of balloon wands, ordering up one with an alien head and the other sporting a picture of Ariel from The Little Mermaid. The five-dollar fee was the well worth the 20 minutes we waited in peace while the girls patiently watched the Balloon Man’s inflatable creations come to life.