Friday, May 18, 2012


It is with some sadness, and much elation, that I announce my semi successful transition to owning my own URL. That is right, Miss A owns the rights to

That being said, many of you have probably seen the dismal state of my blog rencently. I have been trying to transition everything over to the new space smoothly and have hit a lot of road blocks. It is still a work in progress, as some things did not format over well. BUT... I implore you to please support and follow me on the new page.

I appreciate all of you who come to read my blog, and I promise you new recipes and a much more beautiful webpage. Thank you again.

Sunday, March 25, 2012

Jam of the Day

You know those days when your Pandora radio is just playing EVERYTHING you want to hear...
Ya... its happening this morning as I clean my house after the rain thwarted by hiking plans. There are a few stations I turn to when I want to ensure a good dance session around my living room. Sister Nancy. Britney Spears. Gypsy Kings. Nsync (don't knock it till you try it)... and my favorite right now.... Destiny's Child.

Its a good day to be a girl. I love this video too. Reminds me of nights with wine and The Sweetest Thing in college with my roommates.

Destiny's Child "Girl"

Wednesday, March 21, 2012

The Foundry on Melrose

There are a few places in LA that hold me back from trying something new, simply because I know I will always get a fabulous meal. The Foundry, by Eric Greenspan, is one of those places. 

Last night, I got some fabulous news. I began an internship with a few weeks ago doing editorial pieces for their blog. I was told yesterday that I got bumped up, and am now a news aggregator, who will write news stories for the blog EVERY DAY. Talk about intense pressure... oh ya... and I start Thursday. GAH! The point is, I deserved to go out to a fabulous dinner, and after looking for a few new places to try, Cellar 55 being booked (I haven't been, and have wanted to for a long time), I went back to one of my first loves, The Foundry. 

I know what you are thinking; why eat the same food again? Ah ha!! Well let me tell you why last night was as exciting as my first night to eat at this wonderful place. The Foundry completely redid their menu. The only thing that remains is the Classics, most of which I have had, which leaves me to a whole 4/5 of a menu not tried. Mmmmm.... Another thing, the Foundry, even in the way it used to be, always changes it up. There are times you go, and they just start passing out samples of things they are testing in the kitchen. The "bread" you get at your table is always something new. Mini biscuits with honey butter. Puffed dough something or other. Last night, it was this delicious salted poppyseed thing that was a mix between a roll and a biscuit served simply with butter. It was divine.

Friday, March 16, 2012

Guinness Beer Bread with Scallion Cream Cheese

One of my favorite St. Patty's Day treats is the Guinness Chocolate Cake I make. A number of people in my office this year gave up sweets for Lent, so I had to come up with something else to treat them. Back in college, my old roommate showed me how to make beer bread for the first time and it was this crusty, hoppy delicious bread. How perfect! To keep up with the Irish theme, I opted to use Guinness for my beer and include some Cheddar. The one thing that was missing was the green... Ah ha! A spread.... I am thinking....Cream Cheese with scallions! Overall, a perfect breakfast treat for my office, and a perfect treat for your St. Patty's Day celebrations!

This bread is so simple. Essentially, you have 3 steps. Dry ingredients. Add Guinness. Add cheese. That's it. Well, and baking it... but I guess that is a given.

*Guinness can be an intense beer, so I looked up a recipe to make sure I was not over doing the flavor. The first time I made beer bread, it was with a Bud Light. My recipe is an adaptation of The Kitchn's Cheddar and Chive Guinness Bread.*

4 1/8 cups flour
6 tbs granulated sugar
1 1/2 tbs baking powder
1 1/2 tsp salt
18 ounces Guinness
1 cup grated Irish Cheddar Cheese
1/4 cup melted butter

2, 8oz packages cream cheese
5-7 stalks green onion

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