Just checking in to let you know that I’m still here! Between the holidays, hosting my biggest party ever, and planning this pop up brunch in January, I am more than ready to kick it oceanside with my family come Friday.
These insanely cute gingerbread gnomes were made by Cara over at Fork and Beans. She baked them up for the cookies and milk bar at our SNOW party this weekend, and they were almost too darling to eat (those beards!). I’m still floating on snow clouds, but I’ll be sharing all the photos and details here soon!
Stuff I’m thankful for right now: holiday carbohydrates (stuffing, potatoes, pie, etc etc), palm trees outside my window (though it makes this whole winter season confusing), and friends who’ve become family.
This time last year Alex and I were hosting our first friendsgiving celebration in LA. We propped open our doors and stuffed our tiny apartments with more people than should properly fit. We did it again this year, only with more people, more food, and way fewer photos to document the night. I prepared this cocktail, because mixing cider with bourbon and black pepper is fun. I cut a loaf of sour dough (see above) and stuffed it with turkey, brie, and cranberry sauce, slathered the outside with mayo, and made grilled cheese.
I took exactly zero photos of the sandwiches or the cocktails or the friends eating the sandwiches or drinking the cocktails. Alex and I have one dark and blurry photo of us making a toast, but that’s it. And though that doesn’t make for good blogging, it makes for good celebrating. How lucky we are that we have food on the table and friends here to eat it with us. There are definitely things I miss about being home for the holidays–my family mostly, special recipes that are only made once a year, and that magic feeling of waking up on a snowy holiday. But I know how good I’ve got it here, and for that I’m thankful.
One of my favorite parts about throwing parties is the planning leading up to the actual event. I love writing lists, testing recipes, and making inspiration boards. Today was a pretty dreamy party planning day with Haley from Brewing Happiness. We’ve got lots in the works for SNOW, our pop up cocktail party coming up next month. Some rad sponsors signed on this week, including FAIR vodka (this stuff is made from quinoa!) and Califia Farms (my favorite almond milk!).
Califia makes a vegan holiday nog that’s pretty perfect for holiday parties…and for pouring vodka into. I spent the afternoon at Haley’s, testing out cocktails while she made two amazing kinds of vegan cookies (more on that later this week!). High on cookies and cocktails, we wrote a MAJOR to do list that included things like “buy marshmallows for backdrop” and “go to craft store for metallic silver fringe.” These are the things party planning dreams are made of.
If you’re someone who lives outside of Los Angeles, the recipe below is for you. If you live here, come drink a few with us at SNOW! If you can’t even wait and need to get into the holiday spirit RIGHT NOW, go ahead and whip these up (but still party with us!).
vegan eggnog martini
makes one cocktail
1.5 oz FAIR quinoa vodka
.5 oz FAIR cafe liqueur
2 oz Califia Farms holiday nog
Mix vodka and liqueur in a cocktail shaker. Pour over a few cubes of ice and top with holiday nog.
LA readers! I’m hosting a pop up cocktail party in Hollywood on December 13th and would just love for you to be there. I’m teaming up with Haley from Brewing Happiness on this one–if you haven’t read her beautiful blog, get over there now! We’re doin’ it up big time with holiday cocktails, a vegan-friendly cookies and milk bar, a pretty photobooth, a dang ICE SCULPTURE by Troubled Ice, and live music from the talented Zach Heckendorf and Shilo Gold.
LA readers: I’m throwing a wintery cocktail party with haley from brewing happiness! rsvp here
got myself a suzani throw inspired by this beautiful room
I made this comforting crock pot meal this week
sparkly photobooth inspiration
how fun is the airstream getaway in malibu?
on buying experiences, not things
have you listened to the serial podcast yet? it is SO GOOD