1 // 2 // 3 // 4 // 5 // 6 

1 // 2 // 3 // 4 // 5 // 6 

It's March which means Spring which means dresses. As per, I've been on the prowl for a new shift. I picked up a really cute (read cheap) dress at F21 similar to number five. I recognize that number six isn't exactly a shift dress, but chevron. That is all. 

A friend of mine is trying to "minimal-ize" her wardrobe, and it has definitely inspired me to do the same. I've never been one for trends, but how much in my closet to I actually wear? Yes, tastes change, but I still end up pulling the same "old faithfuls" every morning. I've been pinning loads to my WEAR board on Pinterest as well, trying to find new ways to wear my faves. Shift dresses never fail me. Their size and cut is always flattering. Which, by the way, we need to start a movement where maxi dresses actually fit the common woman. #petitepeopleprobs Who's with me?

THE COMMON COOK | White Breakfast pan Pizza


Friends, fellow countryman, bloggers, and Amy Pohler (Because, why not? She could read this, right?) Today, I am turning a new leaf. Blogging recipes is next to impossible for me. I've had so many people ask for recipes, and then come back and say "It wasn't the same." or, "Yours was better." (Sorry not sorry about that one. I will parade that trophy around as long as the universe lets me.) 

Moving forward, most if not all recipes on this blog will simply be a guide, a blueprint for you to discover on your own. Cooking, like any other art form, is best discovered by just doing it. Experimenting. Learning your "palette", so to speak, and exploring what that can create. 

I like to think of myself as the common cook: someone who knows flavors and methods enough to know how to make really flavorful dishes, but doesn't have the time to learn the art of French pastry...yet. I am in no way a seasoned chef (Probably the best pun you've heard all year...), but I've learned what works, what doesn't, and how it can all be really easy. You're going to hear a lot of "handfuls" and "dashes" and "salt it until you think it's baller status" type of instructions. I'm giving you the blueprint. It will be your job to make it uniquely yours, bringing it to life. 

I have been wanting to make a breakfast pizza for ages, and when I found the whipped garlic spread from Brother's Products at the Larchmont farmer's market, I knew exactly what I was going to do with it. Which, by the way, I legit fangirled in the middle of the market when I saw them. Purple carrots in one hand and white roses in the other. #classy... He will undoubtedly give you samples of each one, so come hungry. If you can't find a whipped garlic spread, or don't live in LA, this is a good source of how to make it. 


  • middle eastern flatbread, Trader Joes has a great batch
  • whipped garlic spread
  • shallot
  • garlic
  • egg
  • arugula
  • feta
  • olive oil
  • mixed spices (My MPVs are oregano, basil, crushed reds, Adobo, and tumeric)

Sauté the garlic and shallot with spices until caramelized. Use the same pan to toast the flatbread on both sides. Top with spread, shallots, arugula, feta, and egg. Cook covered in pan or under the oven. I did a nice little pan/toaster over combo. 

Bring it to life, my friends! Share your story with me so I can see what you're making!



For the year 2014, my goal was to discover more of what it means to be truly gentle in spirit. Looking back, I've learned a lot about friendships and how my own selfishness effects those around me. How everything we do effects someone, or something. Friendship is such a special thing, requiring a lot of sacrifice, consideration, listening, and sometimes just good old fashion silliness.  Someone told me a few weeks ago that I "thought a lot about them, but maybe wasn't thinking  of them". What a simple way to distinguish the way we love one another.  

I want to be a woman who thinks of people, often. It's a classic case of less of me, more of You.