Zooey's 1st Workshop

Last year, we hosted a crafts & cocktails party with our favorite ladies from A Beautiful Mess, Shop Ruche, and Seychelles. Because we simply ran out of time this spring, we couldn't host an event on that scale. Instead, we decided to collaboratively host a calligraphy workshop with our friends from Seychelles and brought in our contributor Rebecca Caridad to teach the two courses. It was the perfect Saturday filled with ladies from all over Los Angeles.

And here comes the food... or we mean, dessert. Luckily for us, all of our friends are so talented and are pastry chefs. We had cereal panna cottas from Love Bites Catering LA, cookies from Milk Jar Cookies (the best!), lemon bars from Eat Sweets Pastry (we live for these), and we mixed our own drinks - even with some Vita Coco!

In case you're wondering, we pulled out a pretty tea towel from Light Rust Studio as part of our dessert/drinks bar decor. The design was far too perfect for this day.

We had such a great time with 2 dozen students. What should we teach next? Would you want to attend more classes? We'd love to meet all of you next time!

Pakistani Mulberry Arnold Palmer

With warmer days ahead, a 'Pakistani Mulberry Arnold Palmer' is just what you need. To put it simply, it is a half-and-half of lemonade and iced tea, and makes for a delicious and healthy drink! Our friends from Savour this Moment have whipped up this recipe just for you.

Ingredients ½ Cup of Ginger Kombucha ½ Cup of Lemonade 4-5 Fresh Whole Pakistani Mulberries 2 Tsp of Mulberry Syrup 1/2 Cup Mulberries for syrup ½ Cup of Sugar [coconut] 1 Cup of Water

Directions

1. Make a Mulberry syrup reduction. In a sauté pan, add ½ Cup of fresh mulberries with 1 Cup of water and ½ Cup of Sugar (I used Coconut Sugar). Continuously stirring, reduce ingredient under medium heat until you reach a chunky, syrup like consistency. This will take approximately 10-15 minutes. 2. In a cup layer fresh Mulberries with ice cubes. Pour in lemonade and ginger kombucha. Then pour in two teaspoons of mulberry syrup reduction. 3. Enjoy!

Recipe // Savour this Moment Photos // Megan Welker

Provencal Spring Inspired Braised Chicken Thighs

Today, our friends from Savour the Moment are sharing with us a delicious and healthy recipe for chicken! It's the perfect lunch and/or dinner, and we might just eat the leftovers for breakfast. That is, if there's still anything left! Also, they're having a Kickstarter campaign right now for their amazing sauces and can use your help!

Ingredients

4 Chicken Thighs 6 Sprigs of Fresh Rosemary 6 Sprigs of Fresh Thyme 4 Sprigs of Fresh Lavender 4 Carrots, small dice 4 Celery Stems, small dice 1 Onion, small dice 6 Garlic cloves 1 Meyer Lemon, remove Pith + Peel, rough chop 1 Bottle of Chardonnay 1/8 Cup of White Balsamic Vinegar A/N Kosher Salt A/N Pepper

Directions

1. Pre-heat oven to 350 F. Coat dutch oven or medium sized pot with olive oil at medium heat and sauté: carrots, lemon, celery, onions, and garlic. Season with salt and pepper. Saute until vegetables turn golden brown (approximately 6-8 minutes), deglaze with white balsamic vinegar and reduce. Set vegetables aside. 2. Season both sides of chicken with salt and pepper. In the same pot add a little more olive oil to coat pot with and bring to medium heat. Sear both sides of chicken in pot until golden brown and then set aside. 3. Return sautéed vegetables to the pot and add fresh thyme and rosemary, with two sprigs of lavender. Place chicken thighs on top of sautéed vegetables and place remaining lavender on top of chicken. 4. Pour white wine into pot until the chicken is covered halfway. 5. Place the pot into the oven and cook for 1 ½ hours covered. Then remove lid and cook in oven for an addition 10 minutes until golden brown. (Note: If wine has completely evaporated add a little water to avoid burning the vegetables) 6. Serve over cooked vegetables and garnish with lavender stems.

Hope you enjoy!

Recipe // Savour this Moment Photos // Megan Welker