Tuesday, July 15, 2014

The Vegan Traveler: Charleston + Being a Vegan Wedding Guest

This past weekend Patrick and I headed to the lovely city of Charleston to celebrate the wedding of Katie and Austin, two of his best friends since high school. Besides being a ridiculously beautiful place to spend the weekend, Charleston is also one of my favorite cities due to it's abundance of vegan restaurants and menus. Seriously? This place has got it going on. 

Friday morning, Patrick went to play golf with the boys at Wild Dunes and I walked with my friend Lindsay on the beach at Sullivan's Island. #winning. Besides seeing Steven Colbert (true story), I also saw just about every cute dog in existence and even got to squeeze the cheeks of a few fat babies. Pure heaven.

{a few of my beach treasures}
We then walked over to Cafe Medley, which has veggie sausage for their breakfast sandwiches and soy chai lattes. I had the Kathy sandwich, hold the cheese + add avocado. Simply amazing.

Then Linds had to go to work and I was forced to sit on the beach and read for a few hours. Such a tough, tough life that I lead. Since Patrick was in the wedding, we checked into our hotel and walked to McCrady's in downtown Charleston for the rehearsal dinner. 

Being vegan at a wedding can be one of the trickiest social situations I've encountered. Despite the fact that the bride and groom are doing their best to accommodate the needs of all of their guests, it can be rather easy to forget that the date of one of your friends doesn't eat meat. Or cheese. Or eggs. Or butter. You get the picture.

Since I'm a bridesmaid in 99.9% of the weddings I attend (but really though), I'm generally close enough with the bride that I don't have to worry about a thing. During my recent maid of honor duties for my college BFF Ashley, girlfriend had a delish vegan meal awaiting me at every event we went to (and trust me, there were a lot). At her rehearsal dinner, all of the omnivores at my table kept commenting on how delicious my (abundant) plate of grilled portobellos, asparagus, and spicy tomato sauce looked. (It tasted even better, but I wasn't sharing.) At my other college BFF Caroline's wedding, the catering staff made me a beautiful vegan dinner that I couldn't even eat after gorging myself on buffet hummus and guacamole. Embarrassing? Yes. But me + bottomless guacamole = pants that do not button for days. #notsorry.

Since Patrick was a groomsman and closer to the couple than I was, I asked him speak to the bride and groom well in advance about whether or not I'd be able to get a vegan meal at the rehearsal dinner. They graciously told him yes (just as I expected they would) and then confirmed with me when we saw them a week or so before the wedding.

McCrady's didn't blink an eye when I asked for a vegan meal (even when restaurants are given advance notice, they can sometimes be difficult), and the maitre'd made sure to specifically tell me everything that was in the courses they were bringing me to assure me they were vegan. That + the woman who kept coming by to refill my wine made me one happy camper. (By "camper" I mean "vegan wearing Lilly in a five-star Charleston restaurant".) My dinner was a gorgeous plate of roasted vegetables and farro that I ate too fast to take a picture. Whoops.

The reception was a buffet dinner with plenty of vegan options, including roasted potatoes, veggies, and portobello pasta. Afterwards, the bartender kept my grapefruit and vodkas a-flowing as we danced to a live band for so long that all of the women had to kick their shoes off.

{my hot boyfriend & I}
Top 5 Tips for Being a Vegan Wedding Guest
1. Speak to the bride and groom about vegan options well in advance of the wedding. Meaning a month or more, not Friday afternoon of the rehearsal dinner. Politely confirm with them a week or so before the wedding (unless they do so first), and make sure you're clear with them on what you can and cannot eat. 

2. Pack substantial snacks in case a chef's interpretation of vegan is simply a smattering of carrots on a plate. #stillhungry

3. Be gracious. Write thank you notes to the couple and even the restaurant if their vegan meal was outstanding. Perhaps it will encourage them to put that item on the menu!

4. Bring a hot date who makes everything more fun.

5. Have a great time! Unless there's not an open bar. 
Then just go home and seriously reevaluate your friendship with this person.  
{happy people, even after six hours or so of dancing}
Happy dancing, y'all!

Tuesday, July 1, 2014

Places I Love: Book Buyers + The Greener Apple

If you know me, you know that I'm obsessed with reading. Ob-sessed. Whether it's a book, magazine, pamphlet, postcard...if the print goes from left to right, I'll find a way to get my hands on it. (Or I've probably already read it.) This past Saturday night, I was itching to get home from a party so I could finish this edge-of-your-seat chick lit novel I was reading. #truth. #notsorry.

Living in the Plaza-Midwood neighborhood of Charlotte allows me to walk most places that I need: post office, grocery store, bank, and...used book store. Used book stores hold a special place in my heart because you can get lost in them in a way you can't in one of the big-box chains. Plus, when you do find a treasure in the stacks it costs like $2, not $25. Yes please.

In my eyes, there's little to be done that could improve a used book store. Until I stepped into Book Buyers (my neighborhood store) which has....drum roll please...a vegan section.

Not a vegan book section, though they have that as well. A vegan market. I was all like "Whaaaaaaaaaa...." when I walked in, my mouth hanging all the way open. Very articulate. Very sophisticated.
but really? how awesome is this. #reallyawesome
Turns out the owner, Lee, is vegan and opened up The Greener Apple inside the bookstore right around when I moved away for TFA. (Figures). They have all sorts of shelf-stable goodies, from cereal and non-dairy milk to baking mixes and chocolate. Just about everything you could possibly think of that doesn't need to go into the fridge.

After chatting for a little bit, Lee let me try an Animal Rescue Bar, which was one of their new products in the store. Besides being delicious (I was going to bring it home and take pics and whatnot but I just...ate it right there) it's also vegan, gluten-free, and non-GMO. Oh and 50% (that's half, for all of you non-mathematicians out there) of their proceeds go to non-profits animal rescue organizations. So basically by eating something delicious, you're doing good things for animals. It's called a win-win, people. 

So basically: 1) this place is what I imagine heaven to be like and 2) I wish I'd thought of it myself. For now, a visit every week or two (what? I'm shopping for book club) satisfies my need to read while allowing me to pick up a vegan treat or two. 

Cheers to summer reading! 

Wednesday, June 25, 2014

June Book Club Recipes: {The Signature of All Things}

Confession: I'm obsessed with Elizabeth Gilbert. Well, really I'm obsessed with Eat, Pray, Love, but considering it's her memoir that's pretty much the same thing. Every New Year I reread EPL and discover some new gem waiting for me that I hadn't seen in previous readings. Seriously, I've probably read it five times and even listened to the audio book on a solo road trip once. #obsessed. 

In my book club here in Charlotte, the rules are that when you host, you pick the book. Since I needed an excuse to buy Gilbert's new novel The Signature of All Things (in hardback, no less), I jumped at the chance to host for June. A Liz Gilbert book + a reason to dust off the Lilly wine glasses? Yes please. 

I could pretend I was a literary reviewer and discuss the plot and themes of the novel here in great detail, but you can just read the blurb in the book jacket for that. What I can tell you is this: this book is so good that I did nothing else on my travels back from Ashley's wedding but read it. I didn't crack open an US Weekly, watch the in flight TV shows, or listen to my iPod. I literally just read this book through 2 flights + a rather long layover. What more do you need to know? 

{find it here}
If I were Martha Stewart, I would have planned book-club recipes around the theme of the novel, like cupcakes made to look like orchids and shepard's pie (or whatever they ate in 19th-century Philadelphia), but I'm a working woman. Ain't nobody got time for that. Instead, I just veganized some of my family's favorite appetizer recipes (like pimento cheese and artichoke dip), uncorked some wine, and called it a day. Hostess with the mostess, right here. Check out my attempts at table styling on your way to the recipes below. 

{these Lilly wine glasses are no longer available, but you can find similar ones here}

{Cheesy Baked Artichoke Dip}
serves 12

1/2 cup of veganaise
1 can artichoke hearts, drained and chopped
1-2 Tbs nutritional yeast

1. Preheat oven to 350. 
2. Mix veganaise, artichokes, and mozzarella shreds together in a medium bowl. 
3. Pour into an 8x8 (or 9" round) baking dish. Sprinkle top with nutritional yeast. 
4. Bake 20-25 minutes, or until golden brown on top. Serve with Triscuits. 

{Classic Pimento Cheese}
makes 6-8 sandwiches

1 package vegan cheddar shreds (I used Follow Your Heart), or two vegan cheddar blocks, diced (about 2 cups of cheese either way)
1/2 cup of veganaise
1 4oz jar pimentos, drained
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon onion powder
1/2-1 tsp cayenne pepper, depending on your tastebuds (I added 2-3 tsps and it was delicious)

1. Mix above ingredients in a medium bowl. (If you like it a bit more "creamy", you can beat with an electric mixer until you get the desired consistency). 
2. Chill for 30 min-an hour before serving. (Not necessary, but makes it even more delicious.)
3. Serve on crackers, or in a sandwich with whole-wheat bread and a leaf of romaine lettuce. Yum. 

For your own copy of The Signature of All Things, click here

Enjoy, y'all! 

Thursday, June 19, 2014

The Lean Day 11: {Take Your Vites} + How to Answer "So...Where Do You Get Your Calcium?"

*Let me preface this post by saying I'm not a doctor or nutritionist, I'm merely sharing my own experiences. Take what you want and leave the rest. 

Today's Lean was something I have a lot of experience with (and opinions on): knowing which vitamin and mineral supplements you may/may not need. As someone who has suffered from iron-deficiency anemia on and off since high school (both when I've been an omnivore and a vegan), this is something that definitely affects my everyday life. I'm not quite sure why to some people "vegan" is synonymous with "deficient in vitamins and minerals", since a whole-food, plant-based diet abundantly provides the nutrients we need. After all, we're supposed to get our nutrients from food, not pills. Since nothing makes a person more concerned about your overall health than them finding out you're vegan, my party/dinner table/random conversations go a little something like this:

Question for the vegan: So...where do you get your calcium?
Answer from the vegan: The same place cows do: dark, leafy green veggies. Spinach + kale = my jam. Plus, I chug almond milk like it's my job and it has more calcium than cow's milk. (Mentally I add a little "BOO-YAH!" to the end of that sentence.) 

Question for the vegan: So don't vegans like, have a reallllllly hard time getting enough B12? Doesn't that prove it's not natural to be vegan?
Answer from the vegan: 1) I really wish we hadn't been sat next to one another. 2) B12 is produced from bacteria, and since I don't eat veggies straight from my farm/garden/yard that have a little dirt on them, it can be a challenge. Plus, it's notoriously hard to absorb and common lifestyle issues like stress and alcohol can easily deplete it in the body

Question for the vegan: My cousin was vegan for a week and she got like, sooooooo anemic. Being vegan is like straight-up dangerous!
Answer from the vegan: That wasn't really a question....? But really, being vegan doesn't necessarily mean you're healthy. You can slurp Diet Cokes and extra large fries all day and still be vegan, but you'll probably feel disgusting and need to nap about 20 hours out of the day. 

{Note: after these questions are over, ask that person"Where do you get your fiber and antioxidants?" }

Now onto today's Lean: taking vitamins. Like I mentioned above, this is something I think about daily since I've been diagnosed with iron-deficiency anemia three times throughout my life. The first was when I was a french-fries and diet coke vegetarian in high school, the second when I was a straight up omnivore and lived with Elise, and the third this past spring when I was (obviously) vegan. 

When I got my most recent blood work back in February, my doctor insisted that I was anemic because I was vegan. I might have believed her if I hadn't also been anemic two other timesneither of which I was vegan and once when I was eating meat regularly. Not only did it not make sense, but I felt like she wasn't listening to me. My diet consists of so many whole, iron-rich foods that it just didn't add up as to why this was becoming a chronic issue. My morning power smoothie alone provided me with more than 50% of my daily recommended intake of iron, and that was just my first meal of the day. Even after I felt like I'd clearly expressed my concerns to her, she continued to tell me I needed to start eating meat again. 

I found a new doctor. 

The second doctor I went to actually sat down with me and asked me a million questions about my diet, lifestyle, favorite foods, and (embarrassing!) menstrual cycle. (As Elise can tell you, I get extremely grossed out by any sort of bodily-function talk. Even with doctors.) After about thirty minutes (thirty minutes!) asking me basically everything except my Social Security number and debit card passwords, she told me that my anemia was most likely recurring due to heavy periods. (Sorry if that was TMI. Just tryin' to keep it real with y'all.)

Which actually...made total sense, especially as to why this would have happened when I was vegan AND non vegan, and why it seemed to be a recurring problem. Did someone say "winner, winner,  chicken vegan dinner?". I sure did. 
//1.deva prenatal vitamin//2. deva B12 sublingual//3. garden of life vitamin code healthy blood//
4. deva vegan vitamin d//5. garden of life vitamin code raw iron
She wrote me a presription for iron pills, and when those ran out I started taking Garden of Life Raw Iron on a daily basis. (Note: I was instructed by my doctor to take over the counter iron pills until I could come in for follow-up blood work.) I don't know if it took some time for the prescription pills to kick in or if that stuff is magic, but after a week of the Raw Iron pills I went from coming home and sleeping 1-2 hours after school everyday to barely resting my eyes for 20 minutes. Big improvement. I had my life back again. When I went in for my follow-up, my iron count had significantly risen, but my doc said it would be a good idea to continue to supplement and come back in a few months for a checkup. 

Once my Raw Iron ran out, I tried Garden of Life Healthy Blood since it contained iron AND B12. Why take two pills when you can take one? I generally take a B12 supplement a few times a week (aka when I can remember), but it's not something I stress about since my blood results for that always come back healthy. Plus, I put nutritional yeast on everything, and it's chock-full of the stuff. In the winter here in Charlotte I also pop a vegan vitamin D, since the sun basically never touches my skin. (And even when it does, I'm wearing sunscreen and you should be too!)

While I'm still building my iron stores up, my doctor also recommended that I take a daily prenatal vitamin (don't freak, Patrick!) for it's high doses of B vitamins and iron as well. Based on how much I've loved my Deva Vitamin D, I'll be trying out their prenatal daily in my next order from Vitacost.

If there's one thing I'd like to get across in this post, it's this: be your own advocate when it comes to your healthcare, and don't assume that your doctor knows everything. Find someone who you feel genuinely listens to you and considers every factor before jumping to conclusions. And switch doctors if needed!

For more info (and sources for this article):

Cheers to health!

Tuesday, June 17, 2014

Avocado-Tomato Bruschetta + Vegan Caprese Sandwiches + GIVEAWAY!

I invited a lot of people to my La Brea bread banquet thinking I'd get a lot of "no" RSVPs. After all, the invite was last minute and the party was the Sunday night before the last week of school. Not exactly a "recipe" for a night of festivity. (bam-bam-CHING! I'm here all week, people.) Of the ten or so people I invited, I expected about five to come. Rookie mistake, Ensley. Rookie mistake. Everyone RSVP'd yes. Everyone. Plus I had mentioned to invite roommates and kids, which brought my grand total up to...twelve guests. Dear Lord.

This was after I'd already shopped for food, so let's just say I panicked a bit. Would my guests arrive expecting dinner and I would only be able to provide a few small morsels? Sending people home starving wasn't exactly the advertisement for veganism that I was hoping to make. (Welcome to my home, where I send guests home hungrier than when they arrived!) I sent a few histrionic mass texts to guests asking them to bring salad ingredients, in the hopes I could fill them up on foliage so they wouldn't notice the lack of actual food. 

In the end, I should have just chugged a glass of pinot and calmed it down. Not only was there plenty of food (salad ingredients aside), there was enough for seconds and leftovers. We sipped wine, ate slowly, and enjoyed each other's company with the relaxed air of the last week of school before us. The two recipes below especially took on a sort of loaves-and-fishes quality, where there seemed to always be plenty no matter how many times guests went back for more. While I didn't deliver a Sermon on the Mount (much to the relief of my guests), the night was most definitely a success. 

And the next time I decide to host a party? I'll have the pinot chilled and waiting. 

Avocado-Tomato Bruschetta
{serves 12}
4 Tbsp olive oil, divided
1 La Brea French Baguette, thinly sliced
1 container cherry tomatoes, rinsed and halved
1 avocado, pitted and diced
About 1/4 cup of balsamic vinegar, for drizzling
1/4 cup basil leaves, finely diced (I know everyone does them chiffondale, but who wants a strip of basil hanging out of your mouth while you're trying to eat? Not I.)

1. Preheat oven to 350. Line a baking sheet with parchment paper.
2. Place baguette slices on baking sheet and drizzle with 2 Tbsp olive oil.
3. Bake 8-10 minutes, or until golden brown.
4. While baguette slices are baking, chop tomatoes and avocado and mix until evenly combined. (The best way to do this may be with your hands, so wash up.) Toss with remaining olive oil and salt and pepper to taste.
5. Spoon tomato/avocado mixture evenly onto baguette slices, then sprinkle with basil. Serve immediately.

Vegan Caprese Sandwiches
{serves 6}

2 ripe tomatoes, sliced
6-10 basil leaves, whole but with stems torn off
1 package Vegan Gourmet mozzarella shreds (what I used) or 2 packages of Vegan Gourmet mozzarella (what I probably should have used because shredded cheese can make a mess)
2-3 Tbsp vegan mayo, like Veganaise

(Note: I elected to make this as essentially one big sandwich and then slice it to make it a little easier. Ciabatta can be a beast.)
1. Slice ciabatta loaf hamburger style so you essentially have one huge sandwich "bun".
2. Spread a bit of the Veganaise onto the bottom slice, then layer basil slices to completely cover the slice. 
3. Layer tomatoes on top of basil. 
4. If you're using mozzarella slices, slice them wide instead of narrow (so they are more of a square shape than narrow slices) and evenly layer them over the tomatoes. If you're using shred like I did, good luck. (Kidding. But a little serious.) Just sprinkle them over the tomatoes and hope that half of them end up in the sandwich. 
5. Slice ciabatta loaf into 6 individual sandwiches. 

Click here to find La Brea at a store near you. And enter below for a chance to win some free bread for yourself!

If you're in Charlotte, catch the #BreakingBread tour Uptown @ S. College St. & E. 3rd St. on Friday, June 20th at 8:30am.

Cheers to great parties, even with hysterical hosts! 

a Rafflecopter giveaway

Monday, June 16, 2014

Panzanella with Rosemary Olive-Oil Croutons

Summer means bathing suits, and that means getting creative when it comes to putting together salads for lunch and dinner. (Another perk: salads generally mean you don't have to turn on the oven or any other heat-emitting device in your kitchen.) 

But let's face it: salads get boring. Really boring. While I was wholeheartedly devoted to my lunchtime salads during the school year, it's hard for me to bring myself to eat them for lunch and dinner now that it's summer, even if I switch it up ingredients and dressings. While summer vacation is fantastic, it doesn't help my waistline that I'm usually home all day with little to think about other than my next meal. In general, my daily thought process goes a little something like this:

Daily Thought Process:
 9:00am: I'm just going to nurse this power smoothie after my coffee is finished, then have a salad for lunch! I can practically feel myself losing weight now. Maybe I should go get on the scale. 

10:00am: I think I'm skinnier. Do I look skinnier?

11:00am: Is it too early to eat lunch? I'll just go ahead and have my salad. I mean, it's better for your body to eat early, right? 

3:00pm: FOOD. Need FOOD. Already ate two meals. Must. find. snack.

5:00pm: Is it too early to eat dinner? I'll just go ahead and have my salad. I mean, it's better for your body to eat early, right? 

8:00pm: FOOD. Need FOOD.

Let's just say I've had finer moments. 

Thanks to La Brea's #BreakingBread tour, however, I think I've discovered a salad that will not only keep me full, but actually excited about the idea of eating a pile of raw vegetables. (I realize I'm the world's worst vegan. We're over it.) A few years ago, a mom from my new (old) school gave me a recipe for Panzanella, a traditional Italian salad with homemade croutons. On paper, the recipe didn't sound very exciting: tomatoes, cucumbers, peppers, and a little vinaigrette. But the actual finished product? Beyond amazing. 

I lived with Elise at the time, and I don't think it even made it into serving dishes before we ate every last bit. (#notsorry.) I'm still boggled at how a few veggies + fresh bread + a vinaigrette can be so packed with flavor. For the recipe below, I used La Brea's Rosemary and Olive Oil loaf to add a little kick, and it was nothing short of amazing. (The challenge was not eating all of the croutons before they actually made it into the salad.)

A few notes on my recipe: traditionally this calls for basil, but every other recipe I served at my bread banquet had basil so I omitted it. You can have too much of a good thing. Also, Food Lion was running a special bell peppers so I used 3 instead of one. (They were just too pretty!) I also added a can of chik peas to the traditional recipe so that it's substantial enough to qualify as a main dish. 

Take this to a summer barbeque for a guaranteed crowd pleaser, or keep it all to yourself and use it as the main dish to any summer meal. Either way, good luck having leftovers. 

Panzanella with Rosemary Olive Oil Croutons
{makes 12 servings}


For the croutons:
1 loaf La Brea Rosemary Olive Oil bread, cut into 1-inch cubes
3 Tbsp extra virgin olive oil
1 tsp kosher salt

For the vinaigrette:
1 tsp finely minced garlic
1 Tbsp Dijon mustard
3 Tbsp red wine or balsamic vinegar
1/2 cup extra virgin olive oil
1/2 tsp kosher salt
1/4 tsp freshly ground pepper

For the salad:
2 large, ripe tomatoes, cut into 1-inch cubes
1 large cucumber, cut into 1/2 inch slices
3 red, orange, and/or yellow bell peppers (I used one of each), seeded and chopped into 1-inch pieces
1/2 red onion, cut in half and thinly sliced
1 15 oz can chik peas, rinsed and drained
3 Tbsp capers, drained


For the croutons:
1. In the largest saute pan/skillet you've got, heat the olive oil. Add the bread cubes and tose to coat them evenly with the olive oil. Sprinkle with salt. 
2. Cook over medium heat, tossing frequently, until the bread is toasted and golden brown. (Since I was toasting the whole loaf this took about 15 minutes. Just keep an eye on them.)
3. Remove bread from the heat and set aside. 

For the vinaigrette:
1. In a small to medium bowl, add all of the vinaigrette ingredients together and whisk until well blended. 

For the salad:
1. Combine the tomatoes, cucumber slices, bell peppers, onion, chik peas, and capers. 
2. Toss with the vinaigrette until well coated. 
3. Just before serving, add the croutons and toss to coat. 

If you're in Charlotte, catch the #BreakingBread tour Uptown @ S. College St. & E. 3rd St. on Friday, June 20th at 8:30am. 

Click here to find La Brea at a store near you. 

Cheers to summer salads!

Friday, June 13, 2014

La Brea's #BreakingBread Tour + Vegan Chicken Salad Sandwiches

Something to know about me: I really like entertaining in my home. First, it forces me to clean my place. Second, it means I get to hang out with only people of my choosing. Third, it's a good way to socialize without spending a lot of money. (#teacherprobs.) But since I returned to Charlotte exactly one year ago (yippee!), I haven't hosted much other than a solo Orange is the New Black marathon on my couch. 

So when La Brea bakery contacted me about their upcoming sampling tour in Charlotte and said they'd provide me the means to host a "bread banquet" for my friends and family, I naturally jumped at the chance. Simple carbohydrates plus a party? Check and check. 
{credit: Dave Estep Photography}
This also coincided well with the end of the school year, when teachers are by nature ready to par-tay. So I invited a few of my work friends (and their kiddos) over for a La Brea-fueled gathering. 

{part of my ranson middle crew}
The food was a hit, the wine was a-flowin', and the little ones figured out how to take selfies, which is an important life skill. Plus, the party didn't end until almost 11pm on a school night. If that's not success, I don't know what is. Below is our evening, in pictures: 
{the bread banquet}
{avocado-tomato bruschetta on french baguette}
{vegan chicken salad on ciabatta rolls}

{caprese salad sandwich on ciabatta loaf}

{panzanella with rosemary olive oil croutons}
Some party candids:

{party people}

{jamal & me}
                      Vegan Chicken Salad Sandwiches
{makes 8}

1 large container Earth Fare vegan chicken salad (available at the deli counter)
1 head of romaine lettuce, rinsed

Optional: extra Veganaise, raisins, walnuts to mix into the chicken salad

1. Bake ciabatta rolls according to package directions. Allow to cool slightly before slicing in half, hamburger-style
2. Place 1 romaine leaf on bottom half of each roll. 
3. Toss chicken salad with a little extra Veganaise if desired and divide evenly among each roll. 
4. Serve and enjoy!

La Brea will be in town all week giving away samples of their breads! Stop by the #BreakingBread tour of Charlotte at the following locations/times: 
: N. Davidson St. & E. 35th St. – Friday, June 13, 11:15 a.m.

Chantilly: Central Ave. & Pecan Ave. – Sunday, June 15, 11:15 a.m
Uptown: S. College St. & E. 3rd St. – Friday, June 20, 8:30 a.m.

Follow La Brea on Facebook and twitter for more goodies!

Stay tuned for more recipes in the days to come. Cheers to Friday, to parties, and to summer! 


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