13 March 2013
11 March 2013
it's called Fashion Week, but anyone who knows anything knows that it's really Fashion Month, a week after week long marathon that takes place across continents and hemisphere - the fashion world is a serious place guys.
It's so serious that Fendi is pumping out looks that are perfect inspiration for your ULTRA outfits; we know you take that seriously. There's fur slap bracelets (last image), goggle-like rhinestones glasses with electric blue fur legs, pops of neon stripes by way of clutch purses and wrap skirts and, best of all, colorful fur mohawks. Colorful fur mohawks.
Not only does this scream DIY but it's also a sweat proof way of incorporating a little fuzz into your PLUR look - because the ultimate raver staple, the fur legwarmer, has got to be hot this time of year.
images via style.com
10 March 2013
I licked my bowl clean at carrot ginger soup at Bugatti in Coral Gables. The very next night, less than 24 hours later, I tried to make a quick call in post yoga class and scoop up a container to-go; while this sounds like an on-the-fly decision it was a calculated move and there were several downward facing dogs sustained by the promise of Bugatti's carrot ginger soup sipped from my couch. Turns out, they don't do takeout at Bugatti - they won't do takeout at Bugatti. They refused, I begged. I vowed to make a healthy, non-dairy based, vegetable soup of my own. Now, I don't need to and you're snooty no-takeout policy! I have this coconut milk based broccoli and kale soup, a totally original recipe that I'm totally proud of.
As you can imagine, a kale and broccoli soup is, by design, a healthy soup. I'm a JugoFresh fan, I like Choices, a frequent customer of The Last Carrot and a newbie to the culty Beehive Natural Foods; I want to be healthy but I'm a girl with a hearty appetite (see: Macchialina, Best Food Coma In Town). This is a soup that's satisfying as a meal and has nothing in it but coconut milk, broccoli, kale, onion and garlic.
Vegan Broccoli and Kale Spiced Soup
Vegetable measurements are pretty loose. This serves two full bowls.
1 small head of broccoli, chopped
1/4 sweet yellow onion, chopped
3 cloves chopped garlic
two handfulls of kale (any variety is fine, if you don't have kale handy spinach or arugula would work fine, but we're fans of kale for the superfood value and earthy flavor)
1 teaspoon yellow curry powder
1 can light coconut milk (available in the Asian aisle at the grocery store)
juice of 1/2 an orange or 1 lime
Heat a teaspoon of olive oil in a deep pot over medium heat. Add broccoli and onion and saute until broccoli is bright green and onions have softened. Add kale and stir to cook evenly for about five minutes - it doesn't really matter how cooked any of the ingredients are, this soup would probably work raw, but we like to get them nice and toasty, cooked through. Add garlic and curry powder and still until curry powder coats the vegetables, about a minute.
Pour coconut milk over and reduce heat to low. Let sit until the coconut milk starts to bubble. Take off heat and mix with immersion blender*. If you don't have an immersion blender (get one, they're great for making soups on the fly and fresh salsas etc, a totally beginner friendly tool that makes you feel like a real Top Chef and are super easy to clean) wait for the soup to cool and blend in a blender. Blend until smooth and creamy. Add juice from orange or lime.
Reheat if necessary and serve.
All vegetables courtesy of Jerry's fresh fruit and vegetable stand at the Coral Gables Framer's Market (Saturdays), Pinecrest Farmer's Market at Pincrest Gardens (formerly Parrot Jungle) and the Ocean Reef Farmer's Market.
a few snapshots from a quick drive through Hialeah. Fresh shrimp for sale in a front yard for $2 a pound, M&M Liquors always has clever and poetic political quips on their sign, and a food truck by Tere who tells it like it is "UN POCO TARDE Y CANSADA PERO SIEMPRE LLEGO."
just a friendly reminder that our Pinterest account is very nice, updated daily and we've added new boards including AQF, Ay Que Fancy, for fancy-dress event inspiration, Patricia Necesita, miami nice editor Patricia's picks for things that are generally impractical but she really wants (Dolce Gabbana raffia flats with pom poms, earrings of jumproping children, woven baskets) and more.
04 March 2013
macchialina, the sister restaurant to the Pubbelly boys off of the Venetian Causeway, is located a little bit away from Pubbelly, Pubbelly Sushi and Barceloneta in the distinctly more "South Beach" location on Alton and 8th but it's no less distinctly delicious.
The entrepreneurial minds behind Pubbelly Andreas Schriener, Jose Mendin and Sergio Navarro are the champions of the gastropub scene in Miami and deliver some of the best dishes in the city. Pubbelly, Pubbelly Sushi and Barceloneta serve up renditions of fare that they don't want called "fusion" (it says so on their website), but it's at Macchialina, the more conservatively Italian restaurant that the trip really showcase their talents for food - good, clean, well prepared, ingredient rich food. At Pubbelly, you'll get a Pastrami & Sauerkraut Dumpling that tastes better than you can imagine, because it's hard to image what a Pastrami & Sauerkraut Dumpling would taste like; at Macchialina you get the best pasta you've ever had.
According to our waiter, who so clearly loved his job we kept asking him questions about the restaurant just to indulge him in answering them, the restaurant is the fruit of a new partnership with Michael Pirolo Eatery, an ex-chef of the Fontainebleau's Scarpetta. The most popular dish at Scarpetta is the spaghetti, plain ol spaghetti, so it makes sense that the pasta of Pirolo's new venture would be important to him. They couldn't poach the pasta guy from Scarpetta, who allegedly makes each fresh batch in a secluded room so no one can see, and consequently steal, his technique - so they flew in his brother and he taught him the family trade. This brother now works at Macchialina, where the pasta comes in more inventive dishes than spaghetti bolognese and the best dish we tasted all night, unanimously, was the truffled mushroom pasta (far right in above image).
Actually, that's not entirely true, the creamy polenta with sausage ragu and cipollini tied for first place in the eleven courses of our very reasonably priced $45 tasting menu. Yes, eleven courses. Eleven delicious unbuckle-your-jeans-so-you-can-eat-more courses.
The amuse bouche was a bite of burrata and after that it just kept flowing: steamed mussels; warm butternut squash salad with kale, prosciutto and hazelnuts; broccolini al cesare; the aforementioned polenta and mushroom truffle pasta (taglio li ni ai funghi); beet filled mezzaluna; spaghetti con vongole - by the time that the whole chicken came to the table it was a laughable experience. The word food coma has never rung truer. The tasting menu at Macchialina is a Man v. Food worthy meal. Then they brought a plate of scallops and four desserts.
I will probably never order the tasting menu at Macchialina again. This being said, you should absolutely do the tasting menu on your first time there. It's a bargain, it's the best way to taste everything on the menu and it's probably the best meal you'll have this whole year. So far, it was mine.
here I am in full food coma, leaning on the wall for stability and trying to convince myself that "walking it off," like, walking to the car, will help. While simultaneously planning to come back again, maybe next week for the daily $10 pizza and pint happy hour.
03 March 2013
roksanda Ilincic's geometric swimsuits are crisp and clean and would certainly make a statement in a sea of string bikinis and ill-fitting monokinis, but they come at a price. These striking suits price at just under $500, here's to hoping that designers at lower price points take a cue and give us some an alternative to the triangle top and the bandeau and the mom-one-piece.
images vie netaporter.com
02 March 2013
Have you heard Paula Deen's son that has a tv show called "Not My Mama's Meals," that pretty much banks of Paula Deen's diabetes and rethinks her butter filled recipes into healthier more modern dishes? No? It doesn't really matter, we've never seen the show either, but we're totally onboard with the idea: take flavors that you love and are familiar with, flavors you don't want to part with totally but know better than to eat everyday and rework them into recipes that are healthier and just as flavorful. Because no one wants diabetes.
Turkey picadillo is probably the most successful recipe we've had thus far in this endeavor. Now, we're not claiming to have invented this, in fact, since I started spreading the good word of turkey picadillo tons of people have told me they too eat it. With brown rice. With whole grain pasta. With whatever because it's totally addictive and crazy versatile and takes about half an hour to make - and most of that is spend letting it simmer on low heat.
Ground turkey is leaner, an easy way to avoid red meat, has half the saturated fat of ground beef and frankly, is just as tasty. Now, we aren't claiming this is like, the Weigh Watchers recipe, or the ultimate weight loss trick, it includes ketchup, which is a preserved sugary food and if you're using this to shed pounds, not just switch to a healthier lifestyle, I guess you can double the tomato sauce or just brown the turkey and use it in the lettuce wrap plain, but this is how we make it.
Here's a recipe for turkey picadillo lettuce wraps. We'll be posting more turkey picadillo recipes in the next few weeks, because one of the best parts about this meal is that it stretches for a few more. One standard package from the grocery store will last for at least 5 meals.
1 package of ground turkey
1 can of diced tomatoes
1 chopped yellow onion
2 chopped peppers (we used green)
olive oil (about a teaspoon)
1/4 cup ketchup
1 chopped cloves of garlic
sea salt and pepper
Heat olive oil over medium heat and soften the chopped onion and peppers until soft, about five minutes, we like to leave them with a bit of crunch because they're still going to simmer in the pot for a while. Add the turkey and brown, just as you would with ground beef. Add garlic, salt and pepper and sazon completa. Seasoning is a pretty personal decision, so let's not get into that, but I think a teaspoon of sazon completa, a big pinch of sea salt and a big pinch of pepper will do.
Add can of tomato, and about a quarter cup of ketchup - go ahead and add more ketchup depending on how what consistency you like your picadillo, for this recipe it works better on the drier side so the lettuce wraps stay together and don't cause a drippy (but delicious) mess.
Turn down the heat to low and let it simmer for a while, at least 20 minutes.
1 package of hydroponic butter lettuce
1 package of bean sprouts
Set out the ingredients and assemble to your liking. If you want a stronger Asian flavor, you can mix the hoisin and Sriracha in while you cook the picadillo, but if you're going to be using the picadillo for a couple other recipes later, put in on top like we did.
check out our recipe for quinoa con frijoles
26 February 2013
haulover Beach, up by Bal Harbour, is best known as Miami's nude beach but on Saturdays and Sundays they open the beach to another kind creature that doesn't wear clothes - dogs.
"Dogs on the Dunes" at Haulover Beach from 8 am to 3 pm on Saturdays and Sundays.
108th street and collins ave
25 February 2013
the newest Rodate collection was a flash back to the design duo's roots as teenagers in Santa Monica, and where there's a boardwalk, there are bathing suits and where there are bathing suits there are wardrobe malfunctions - this collection was about making swimsuit wardrobe malfunctions cool. It's totally Miami even though it was made with the West Coast in mind.
Go ahead, convince your skinniest friend to emulate this look on the next boat day.
images by style.com
was it hot in "here" or some variation of "herr"? Either way, it may technically be winter, but it's getting hot in here, like, crank the AC summer time style. Ok, maybe not summer stim style, but it's so hard to remember exactly how hot it gets.
These hand fans by Emanuela Ligabue would come in handy, we're sure they're a logical purchase. Totally sure.
images via here
21 February 2013
if you've driven around on a recent Saturday afternoon looking for a place to get a healthy lunch, roamed the streets Hialeah (leaving Flamingo Plaza, and found this Asian gynecology poster), driven through the streets of Coral Gables barely even tempted by the usual spots like The Local and wished that the Last Carrot was transplanted into your route because their vegetable and hummus pita and Grasshopper Juice is the best light lunch in town - but alas, been left driving in circle burning up precious gas dollars - you aren't alone it happened to us. There's a real drought in this city for healthy food.
Then, the Beehive came up and it became obvious that that was the only option, so we swerved the car, avoided an accident by an inch and headed to Bird and 57th.
Half of the people in the car had been there, albeit once, half of the car had been intimidated by the rumored insider culture and yes, this vegan juice bar and natural foods store has an insider culture, but it's not hard to break. The faces are friendly, the juice bar has its own language and culture - take the many samples handed to you and ask about the specials - and the pace is slow. Don't be scared of the vegan empanadas. That's all you need to know. Oh, and order the rainforest smoothie. Lime, ginger, banana and some other amazing secrets.
The juice bar, tucked away in the back end of the hallway-like store, isn't the only attraction. If you were so inclined and could sacrifice some of your less organic indulgences, you could do all your grocery shopping here. There are fresh fruits, a wide variety of the usual healthfood staples, like teas, supplements and kale chips, shelves stocked with staples, and freezers full of vegan cheeses.
5750 bird road