October 5, 2012


Hi all :) I've decided to take a blogcation. Yup, similar to those staycations. I feel like I keep promising to myself that I'll post more, then time flies away from me. (really where does it go?) Trying to stay inspired to write seems to make me more distracted than ever. And striking when the iron is lukewarm is not working. This blog is my place to be creative and I truly love it. (well, most of the time) However, I am feeling a little like it's homework these days, without focus and direction and that is not how I want LSL to be. For me. 

After a lot of thought, I've decided to take a little blogcation. Just some time away to recharge, refresh, and rethink my baby. I still encourage the comments, or emails to say hello. 

To me this is an exciting time away. And instead of feeling overwhelmed about what to post, what to cook, what to do; I can focus more on what I am interested in posting, if I feel like changing it up, but most of all, improving it overall. 

In the meantime, I'm planning a lot of this.... 

and you should too!


*Credit - 1/2

September 28, 2012

LSL {Foodie Friday} - Pasta, Pasta

Yes, you got that right. It's another pasta dish made by yours truly, for this lovely Foodie Friday. This dish was first inspired by having dinner at a friends house, then modified slightly by me. It's something that I like to cook for myself during the week because it makes delicious left overs for work lunches. And it's also very cost-effective, something that I also love. 

This dish doesn't have a name, so I have come to call it as "Pasta, Pasta." I also feel so authentically Italian, when I say it with my pretend Italian accent and wild hand gestures.

via - My iPhone
Pasta, Pasta
{via moi}
Serves 4

Ingredients: (this list is based on what I did, you can easily modify to add or lessen any of the quantity to your choosing)
1 yellow onion
6 button mushrooms
1 zucchini
2 or 3 Aidells Chicken Apple sausages
3 cups GF pasta
grated Parmesan cheese
small bushel of basil
Salt and pepper

1. Put the water on the stove and heat to high, for the pasta. Bring to a boil.
2. While the water is heating, chop onions, mushrooms, and sausage. Add onions and mushrooms to skillet, with a little olive oil and heat on medium heat. When onions are almost golden and mushrooms almost all the way cooked, (after a few mins) add sausages. Keep stirring so that all are getting equally cooked.
3. Tear off about 10-15 leaves of basil (more or less depending on your love of basil) and using your cooking shears, cut into small strips or just cut into small pieces. Put aside.
4. Water should be at boil by now, add pasta and cook to time on the box. 
5. If pasta has to cook for 10 minutes, add zucchini to the skillet with mushrooms, onions and sausage after about five minutes, letting the zucchini only cook a short amount of time so that they are crisp when added to pasta.
6. Once pasta is done, strain and pour back into pot. Add contents of skillet and stir like a crazy lady, getting it all mixed together. I tend to keep the pot on a very low heat just to keep everything extra hot.
7. Add a some grated parmesan cheese to the pot, keep stirring.
8. Once all mixed up and warm, pour into individual bowls, add basil then top with a little more parm for good measure. Salt and pepper to taste.
9. If making extra for left-overs do not add basil until ready to eat again, it will wilt and not taste as good once reheated.
10. Most important step! Open some wine and enjoy!

The during step. Don't mind my messy cooking
via - My iPhone
The after, UP close and personal. Yum!
via - My iPhone
What are you all having for dinner? Do you ever experiment with what you have on hand at home? I think my new favorite thing is to go to the farmers' market on Sunday, buy what looks good, and what will semi go together and then figure it all out by what I'm craving at the time. Next up I think I am going to do a Mediterranean version of this pasta. I'm thinking kalamata olives, artichoke hearts, grilled chicken, some balsamic vinegar... We'll see. 

Bon Appetit and Happy Weekend!


September 26, 2012

LSL {Thoughts & Quotes} - You

Saw this on my favorite site and thought I would brighten up your day/feed/blog roll. Just a lovely little thought for the day...


It's a nice reminder to be you, always. That's a courageous thing to remember to do and be when times and people get tough. But bravely being you, is the best anyone can do. I am going to try and remember this and really live with intention. 

Hope you are having a lovely middle of the week!



September 21, 2012

LSL {Foodie Friday} - Rosemary Salmon Purses

You know this list. The one where I said I was going to better myself and start a bucket list. Well, just in case you are new, or haven't visited LSL in a little, here's the post to remind you. And, I am actually off to a great start, I have accomplished two of my goals so far! 

Last night a friend and I signed up for a cooking class, (#1 on that list) and besides the very embarrassing start I had (I basically threw/spilled/knocked over a tray of salt seriously all. over. myself. Like we're talking in my hair, on my face, all over my lap, and definitely all over the dang table. Klutz Lauren was in full force!) But I *literally* dusted myself off and went from there. The class was a Mediterranean by the Sea theme, and as it sounds, it's a mostly learning to cook fish and a couple simple side dishes to compliment. It was a lot of fun and I learned a lot and feel confident showing off these new "skills."

My favorite of all the dishes we made and tasted was the Rosemary Salmon Purses. Unfortunately I wasn't able to get any pictures of me in action, so I borrowed these google images to show off what our salmon, lemon, and rosemary concoction looked like. But feel free to picture me eloquently cooking and looking oh-so fab. ;) 


Rosemary Salmon Purses
via {Cindy Roberts, Palo Alto Adult School}
Prep time: 20 minutes/Cook time: 20 minutes
Serves 4

4 Sprigs of rosemary
1 pound of salmon fillet
1 tbsp. olive oil
3 lemons
1 clove garlic
Parchment paper
Salt & pepper

1. Preheat oven to 350 Degrees
2. Cut four square of parchment paper, approx. 7"inch x 7"inch. Cut four pieces of string approx. 12"inches in length.
3. Slice one lemon into rounds, about 1/4"in. thick.
4. Squeeze the other two lemons using the juicer, you will need a 1/3-cup of juice. (And our ever so patient teacher said you could definitely modify and use less lemon if desired.)
5. Cut salmon into four pieces, and if you have any kitchen tweezers or pliers, de-bone the fish. A special touch for your guests so they don't have to be spitting out bones during dinner.
6. Mince garlic
7. Mix garlic, 1/3 cup lemon juice and olive oil together.
8. On each piece of parchment paper, place a lemon slice, a sprig of rosemary and a piece of salmon. Pour 1/4 of the lemon marinade mixture over the salmon. Sprinkle with a dash of salt and pepper.
9. Fold up corners of the parchment paper to for a purse. Twist the top of the parchment to enclose. Tie the string around to seal, finishing with a bow tie.
10. Cook for 20 minutes or until salmon flakes away with a fork.

Make the purses the day before and store in the refrigerator. This will provide a more intense seasoning.

Find a bottle of white wine and pop that baby open. Enjoy!

Bon Appetit and Happy Weekend!


*Credit - Google Images

September 19, 2012


I love quizzes. Wait let me preface that statement with, I love style, decor, fashion type quizzes. The ones where you pick three pretty pictures or the "statement that best relates to you" and voila instant generalizations of what you may want. Totally scientific.  I like it because it takes me back to my Cosmo quiz takin' days of "does he like me?" Or "are you happy?" All things we can work out for ourselves but still need a magazine's help to really figure it out. ;)

Today's quiz was "borrowed" from one of my favorite blogs YHL. A blog that I read daily and gush about almost daily as well. My girl S and I talk about John and Sherry as if we know them personally. Too bad we don't because I just know we would get along wonderfully. HomeGoods created a Stylescope quiz for you to take by picking five pretty pictures that best represents you. And (again) voila, a design genre that relates to you. And within that genre it gives tips for how to style, or throw a party, and even a Pinterest board that you can follow. I'm Urban Funk and a touch of Boho. Normally I think of myself more as a Classic with a touch of Boho, but I welcome my funky side.

Anyone else have George Clinton's "We Want the Funk" song in their head?  

"Ow, we need the funk, We gotta have that funk..."

Now you do!



September 14, 2012

LSL { Foodie Friday} - Ceviche

This Foodie Friday I wanted to try and find something light and relatively healthy to share. If you saw in my last post (and I apologize since I have really been lagging on posting anything this week...really, what is my damage?) I was on my annual house boat trip last weekend and man did I eat. Seriously like a king for. every. meal. 

Today's recipe is a little more advanced for me, you know my beginner basic skills can only handle so many steps, so this one is going to be made with Momma J on speakerphone. Thank god she is a patient woman.

{via Noble Pig}

1-1/2 pounds extra-large shrimp, peeled, deveined and halved lengthwise

1/4 pound bay scallops

1/2 cup fresh orange juice

1/2 cup fresh lemon juice

1/4 cup fresh lime juice plus more for dipping glasses

1/4 cup ketchup

3 cloves garlic, crushed

1/2 cup diced white onion

1/2 cup diced red onion

1 green onion, thinly sliced (white and green parts)

3/4 cup diced tomato, seeded

1/8 cup minced cilantro

1 Tablespoon diced jalapeno, seeded

1 Tablespoon olive oil

1 Tablespoon hot sauce

2 avocados, diced

Kosher salt

Slices of lime

I love pictures like this that show all your ingredients.

Add orange juice, lemon juice, lime juice, ketchup and garlic to a medium saucepan and bring to a boil. Add shrimp and scallops; reduce heat and cook for 3 minutes. Using a sieve, drain shrimp reserving citrus juice mixture.

Place shrimp and scallops on a plate and put in the fridge to chill. Cool down the citrus mixture by placing it in the freezer for 30 minutes or nested in a bowl of ice water.

Add tomato, white onion, red onion, green onion, jalapeno, cilantro, olive oil, and hot sauce to the cooled citrus mixture. Add chilled shrimp and scallops stirring well to coat. 

When ready to serve, dip serving glasses into lime juice and then into kosher salt. Spoon diced avocado into the bottom of each glass and spoon shrimp-scallop mixture with juices on top. Serve immediately or chill up to two hours. Garnish with lime slices.

Doesn't this look delicious?! And if you did the opposite of me this past weekend and did NOT eat your weight in Kettle Chips, this dish would be great with some tortilla chips or dried plantains. 

Bon Appetit and Happy Weekend!


September 6, 2012

LSL {Housetour} - Retro Metro's Houseboat Style

Well it's that time again of year again, time for my annual house boating trip. Think sun, booze, swimming, floaties, and more booze. Just the way I like to end my summer right. And while we are upgrading for a fancier boat this year (we're such adults) it's only something we do for a long weekend. 

Last year I featured this full-time livable house boat beauty on the River Thames in London. This year, I found two retro-lovin' lovelies and their two dogs who live on their houseboat all year in Long Beach, CA. Two very different styles but one very livable space.

How 1970-ish is this?

While it's not exactly my interior style, I do have to say that every time I go on my houseboat trip I do feel like I'm time warped back into the 70's. I love that they have embraced that and made their home so retro and cozy. What do you think about a full-time life on a houseboat? For me, it's just a long weekend deal. 

Happy (early) weekend!


*Credit - via Apartment Therapy, photos via Marcia Prentice)

August 31, 2012

LSL {Foodie Friday} - Avo + Egg Pizza

Can you believe that it's already September tomorrow?! I say this a lot, but really where does time go? Summer is basically over. (womp, womp) And, yes I know that in sunny CA September and October are actually the best months in SF. But even with this nice beautiful weather still lasting for a couple more months, I realize that my most favorite food...or fruit in. the. world. (yes, even more than mozzarella, tomato, and basil) the avocado, is officially not in season anymore. (even though you can still get it, they are just not the same as the summer month avos) I thought I would make one more delicious go of my favorite thing...besides just mashing it and putting it on toast, which is my go-to breakfast, lunch, and dinner. When I stumbled upon this recipe, and how easy it was, I knew that it could be a Lauren special. 

Avo + Egg Breakfast Pizza

Ingredients -
1. Greek or pocketless pita, or any kind of flat bread
2. Lemon
3. Ripe avocado
4. Organic egg
5. Sea salt, pepper, chili flakes, cumin, cumin seed, extra virgin olive oil

Here's what you do:
Toast pita until crisp, mash avocado and spread on pita, drizzle with a dash of lemon, olive oil and spices, place egg cooked to your liking on top and serve. Best as healthy breakfast, afternoon snack or Sunday night dinner!
Add prosciutto or a sprinkling of feta over the top for a richer snack.

Tres easy, yes?! I apologize for not using my own photos, I made this during the week and had a total blond moment and forgot to snap some pics up. Musta been a hungry girl. However, I can attest that as delicious as it looks above, it truly is that delicious going down your pie hole. I know I know, classy as ever!

What are your plans for the long holiday weekend? Camping? Stay-cation? I'm postponing my long weekend until next week...you'll see soon.

Bon Appetit and Happy Weekend!


*Credit - recipe & photos by Caitlin Levin, via Justina Blakeney blog
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