1. 20:56 18th Jul 2014

    Notes: 46

    The stage is set for our @Comedycentral pilot. Beyond excited for this weekend. (at Peppy Spotter Co.)

    The stage is set for our @Comedycentral pilot. Beyond excited for this weekend. (at Peppy Spotter Co.)

     
  2. 08:57 14th Jul 2014

    Notes: 49

    Pinholes in the curtain of night.

    Pinholes in the curtain of night.

     
  3. 10:35 13th Jul 2014

    Notes: 38

    Forbidden beauty. (at Malibu, California)

    Forbidden beauty. (at Malibu, California)

     
  4. 10:50 10th Jul 2014

    Notes: 50

    Woke up in the movie “Her” (at The LINE Hotel)

    Woke up in the movie “Her” (at The LINE Hotel)

     
  5. 19:13 8th Jul 2014

    Notes: 14

    Pic by @joshruben.

    Pic by @joshruben.

     
  6. 08:46 7th Jul 2014

    Notes: 24

     
  7. 08:45

    Notes: 18

    @noahkalina working on his birthday. (at Indian Head Camping & Rafting)

    @noahkalina working on his birthday. (at Indian Head Camping & Rafting)

     
  8. 16:09 3rd Jul 2014

    Notes: 30

    Funerals and weddings. (at Hewes Street)

    Funerals and weddings. (at Hewes Street)

     
  9. Took a cool pic but felt like it needed something…

    Took a cool pic but felt like it needed something…

     
  10. 16:55 17th Jun 2014

    Notes: 53

    Reblogged from talkinsnack

    talkinsnack:

masterchefonfox:

talkinsnack Coconut Shrimp with Fennel Grapefruit Lentil Salad
Coconut Shrimp:
shrimp (21 shrimps)
1 can coconut milk
1 cup cornmeal 
1 cup shredded cocounut
salt
pepper
cayenne pepper
Lentil Salad:
1 cup lentils
1 red grapefruit
1/4 fennel
red onion
parsley
chives
Dressing:
lemon juice
juice from the grapefruit
extra virgin olive oil
1 garlic clove, mashed
maldon salt
freshly cracked black pepper
Ingredients In My Mystery Box:
shrimp
linguini
grits
lentils
red grapefruit
fennel
cheddar cheese
gorgonzola
coconut milk
cornmeal
soy sauce
Rinse and clean the shrimp with water and some lemon juice. Place shrimp in a bowl, and marinate with coconut milk, salt, pepper, cayenne pepper. Cover and place in the fridge to marinate while you prep everything else. Ideally marinate for no less than 45 minutes.
In a large plate, or deep dish, add the cornmeal, shredded coconut, salt, pepper, and cayenne pepper. Set aside.
Rinse the lentils, and add to a medium pot. Fill with enough water to cover the lentils by about an inch. Bring to a boil on high heat. Then turn down to a simmer and cook for about 15 minutes, or until lentils are tender. 
While lentils are cooking, thinly slice up the fennel and some red onion, set aside. Peel the grapefruit so that the rind is completely cut off. Then cut out the segments, leaving the “membranes” out, set aside. Save the other parts in a bowl (juice from this part can be squeezed out to use in dressing).
Mince up some parsley and chives, set aside.
Once lentils are cooked, strain, and cool completely.
In a large bowl, mix together the lentils, grapefruit, fennel, red onion, parsley, some of the chives and dress with lemon juice, grapefruit juice, olive oil, mashed garlic, salt, and pepper.
Strain the shrimp from the coconut milk, and in batches coat them well in the coconut cornmeal mixture. Set the coated shrimps on a large plate. 
In a large frying pan heat up some vegetable oil, about 1/2 inch of oil. Once hot enough, fry the shrimp in three batches for about 2 minutes per side, or until golden. Place on a paper towel covered plate once cooked.
To serve, on a plate add some lentil salad and top it off with a few coconut shrimps. Garnish with chives and enjoy!

Had the pleasure of being a part of “MasterChef Mystery Box At Home Challenge!” Hope you guys like what I whipped up!

Check out talkin snack’s latest recipe- featured on the Master Chef tumblr!!

    talkinsnack:

    masterchefonfox:

    talkinsnack Coconut Shrimp with Fennel Grapefruit Lentil Salad

    Coconut Shrimp:

    • shrimp (21 shrimps)
    • 1 can coconut milk
    • 1 cup cornmeal 
    • 1 cup shredded cocounut
    • salt
    • pepper
    • cayenne pepper

    Lentil Salad:

    • 1 cup lentils
    • 1 red grapefruit
    • 1/4 fennel
    • red onion
    • parsley
    • chives

    Dressing:

    • lemon juice
    • juice from the grapefruit
    • extra virgin olive oil
    • 1 garlic clove, mashed
    • maldon salt
    • freshly cracked black pepper

    Ingredients In My Mystery Box:

    • shrimp
    • linguini
    • grits
    • lentils
    • red grapefruit
    • fennel
    • cheddar cheese
    • gorgonzola
    • coconut milk
    • cornmeal
    • soy sauce

    Rinse and clean the shrimp with water and some lemon juice. Place shrimp in a bowl, and marinate with coconut milk, salt, pepper, cayenne pepper. Cover and place in the fridge to marinate while you prep everything else. Ideally marinate for no less than 45 minutes.

    In a large plate, or deep dish, add the cornmeal, shredded coconut, salt, pepper, and cayenne pepper. Set aside.

    Rinse the lentils, and add to a medium pot. Fill with enough water to cover the lentils by about an inch. Bring to a boil on high heat. Then turn down to a simmer and cook for about 15 minutes, or until lentils are tender. 

    While lentils are cooking, thinly slice up the fennel and some red onion, set aside. Peel the grapefruit so that the rind is completely cut off. Then cut out the segments, leaving the “membranes” out, set aside. Save the other parts in a bowl (juice from this part can be squeezed out to use in dressing).

    Mince up some parsley and chives, set aside.

    Once lentils are cooked, strain, and cool completely.

    In a large bowl, mix together the lentils, grapefruit, fennel, red onion, parsley, some of the chives and dress with lemon juice, grapefruit juice, olive oil, mashed garlic, salt, and pepper.

    Strain the shrimp from the coconut milk, and in batches coat them well in the coconut cornmeal mixture. Set the coated shrimps on a large plate. 

    In a large frying pan heat up some vegetable oil, about 1/2 inch of oil. Once hot enough, fry the shrimp in three batches for about 2 minutes per side, or until golden. Place on a paper towel covered plate once cooked.

    To serve, on a plate add some lentil salad and top it off with a few coconut shrimps. Garnish with chives and enjoy!

    Had the pleasure of being a part of “MasterChef Mystery Box At Home Challenge!” Hope you guys like what I whipped up!

    Check out talkin snack’s latest recipe- featured on the Master Chef tumblr!!

     
  11. 20:37 16th Jun 2014

    Notes: 19

    "The Panama hat," a measly $25,000. (at Worth & Worth)

    "The Panama hat," a measly $25,000. (at Worth & Worth)

     
  12. 13:04 9th Jun 2014

    Notes: 9

    Are YOU okay with it? (at Madonna Inn)

    Are YOU okay with it? (at Madonna Inn)

     
  13. 14:43 8th Jun 2014

    Notes: 36

    Went to a garden party. (at San Francisco, CA)

    Went to a garden party. (at San Francisco, CA)

     
  14. 17:49 29th May 2014

    Notes: 74

    Couldn’t wait to blog this bog.

    Couldn’t wait to blog this bog.