student film: by J

I’ve talked about my love for Jon Klassen’s kids books.

But I recently rewatched his student film, and was reminded of how much I love his playful quirky style.

I can definitely relate to the feeling of searching for a sense of completeness and the ridiculousness of where I sometimes look.

So sweet,

xo J

 

tourist: by J

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I love seeing SF with fresh eyes.

The hub’s brother and sister are visiting, and it’s been sweet taking them to different neighborhoods, and to eat all of our favorite things.

I try to remember what it was like before I knew the city as I do.

When most everything was new or a stylized memory.

It’s almost strange now to walk easily, without maps, without too much uncertainty as to where the next cafe or interesting shop is.

We’re edging on three years in this city; the first to feel like home for us both.

And of course ice cream.

Happy Monday,

xo J

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flexibility: by J

Urdhva Dhanurasana, Wheel pose, back bend

Sometimes I like to pretend I’m not, but for the most part I am a creature of habit.

I like knowing when I do something it will be what I’m expecting.  Also new things can carry a certain amount of uncertainty driven anxiety.

This can be a little nutty at times, like my obsessive need to order the exact right thing on a menu. To what is currently plaguing me; next week all of my regular yoga instructors are away.

This puts me in the realm of sub limbo, giving over my practice to unknown teachers.

I’m doing my best to see it as an opportunity to have my practice invigorated with newness.

And I’m certain that’s what it will be.

xo J

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juice cocktails: by J

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As the juice movement continues to pour forth into our cities and consciousness, cold press, juice cleanse, juice detox, etc.

One movement I can easily get behind is the use of fresh vegetable juices in cocktails.

I took my inspiration from The Alembic’s Southern Exposure cocktail, which is a riff on the Classic Southside. The Southern Exposure replaces lime for lemon and cuts back on the  gin slightly for the addition of freshly made celery juice.

The simple recipe is nice as you don’t need a juicer to make one at home, simply a small strainer and a micro plane.

As I was making it for a crowd I used a friend’s juicer to press my celery, and swapped out Zubrowka Zu Bison Grass Vodka for the gin.

This drink is a bit like a more deeply herbaceous intense mojito.

And while I’m not eschewing the classic cocktail, those made with alcohol and alcohol, I think this new wave of farm fresh cocktails is a nice addition to the scene.

xo J

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eat, eat, eat: by J

 

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One of those accidentally food stuffed weekends.

Friday night we grabbed a last minute spot at The Abbot’s Cellar, the all grown up big brother to their tiny in comparison Monk’s Kettle.

They are about craft beer and seasonal food, in a stunning wood and high ceilinged space.

I tried the Boston Tea Party, the inclusion of mate tea in a beer piqued my interest. It was good, and a little sour.

And don’t worry if you’re not too sure, our server was a wealth of knowledge and recommendations.

Oh and the food did not disappoint.

Saturday was a plethora of eats and drinks at a birthday BBQ.

I did make a juice cocktail, albeit not with cucumber or ginger juice, more on that later this week.

Sunday night was a last minute movie, a perfect for summer coming of age, it got to me, and I liked it alot.

And after a walk over to Berkeley’s Comal.

Airy with a beautiful open concept and green space in the back.

The corn on the cob and the fish tacos, and next time around I’m hoping for the ribs and margaritas.

xo J

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bourbon and basil: by J

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“Four Roses Bourbon, spicy ginger syrup, cucumber juice, lime juice, punt-e-mes vermouth, aromatic bitters. Served up with fresh basil”. ~ their ingredient list.

The bourbon and basil from Orbit Room Cafe is one of those drinks that starts easy and fresh, and gives you greater depth as you make your way through it. At first it’s herbaceous and a little sweet, soon the heat starts to build, and by the end you’ve actually tasted all of the unique elements.

It made me really curious about the possibility of using freshly pressed ginger juice in a cocktail.

I’m considering for this weekend, ginger and cucumber juices, gin and just something a little sweet.

xo J

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sweatpant, track pant: by J

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Umm, so K and I were talking about this the other day.

And we both had amusedly come across the same pair of rag & bone sweatpants that are a staggering $350.

I’m just wondering is this a thing?

My apologies for my sartorial slow mindedness. I’m not a particularly trendy person by nature.

It seems as though they are no longer in the realm of around the house schlubbiness, but an acceptable part of fashion.

I took notice when as of late I’ve been looking to find something a little more stylish, or maybe I should say less embarrassing to wear around the house.

In any case, I have mostly found a series of unrelentingly expensive sweatpants, but my search will continue. As to whether or not I will wear them outside the house, likely not, but we’ll see.

thoughts?

xo J

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introspection weekend: by J

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Strange how the cold grey days of San Francisco’s summer can bring much of the introspection of winter.

Luckily all of the produce is bright and bursting and keeping up with what I remember of seasons.

Every year the cold grey months come, and every year I am still caught off guard.

I was talking to a friend about the vibrancy of nightlife on the East Coast. Toronto is similar in that sense in comparison to Vancouver where I’m from.

I wondered if it had something to do with longing. In NYC and Toronto the harshness of winter forces you inside, and the spring is the first opportunity to be outside, and you don’t want to miss it.

In Vancouver and SF, the cold wet and the sunshine come throughout the year, somewhat unexpectedly, it’s the uniqueness of coastal climates.

some thoughts,

xo J