What We're Talking About This Week

San Francisco is having a coffee shop explosion, featuring both strong roasts and amazing interior design.  We can't wait to finish crossing off all of the spots on this list.

We love this interactive guide to America's incredible sandwich varieties.  We have a big soft spot for anything featuring avocado, so we're partial to the Californian option pictured.

Cinespia is an incredible LA experience, a movie screening set up outdoors at the Hollywood Forever Cemetery.  This weekend they're showing The Godfather, which is always worth re-watching...  Unfortunately it's sold out, but you can check out their calendar for more upcoming features, including two of our favorites: Mulholland Drive and Vertigo.

If you follow our site, you know we were excited for Target's Lilly Pulitzer collection.  Unfortunately, due to high demand and low inventory, we missed out on the items.  This article helps explain how the collection was great for Lilly and not so great for Target.

We had major childhood crushes on Uncle Jesse, so this story cracked us up!

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Foodie Favorite: Bay Cities Italian Deli & Bakery

A Small Salami Sandwich

When you think of the best foods in LA, Italian sandwiches aren't usually the first thing that come to mind.  But Bay Cities has cornered the market on them in Santa Monica, featuring their freshly baked bread, a variety of deli meats and cheeses, and the option of having a small or large sandwich, prepared with the works, either mild or spicy.  The Godmother, a sandwich which includes Genoa Salami, Mortadella Cappacola, Ham, Proscuitto, and Provolone Cheese is a classic, although we tend to go a little lighter with just salami or turkey with the works.  But no matter how hungry you are, unless you are sharing a sandwich (and why would you want to do that?), always order a small one.

A Large Turkey Sandiwch

Recipe: A Dressed Up Baked Cheese Sandwich & Pear Salad with Mustard Vinaigrette

Ingredients: 

One pound round loaf of sourdough

8 oz black truffle gouda cheese, sliced

8 oz jack cheese, sliced

2 heads of butter lettuce

3 pears, we like Bosc

3 tablespoons of grainy French mustard

3 tablespoons of white wine vinegar

1/4 cup of olive oil

Juice of 1 lemon
Salt and pepper to taste

Preheat the oven to 350 degrees

Cut the loaf into thirds, and place the jack cheese on one layer and the gouda on the other.  Wrap the loaf in foil, and place in the preheated oven for about 25 minutes, or until the cheese is fully melted.  Once done, remove and let sit for about 5 minutes before unwrapping and cutting into 8 slices.

For the salad, rinse and tear the lettuce, and slice the pear.  Mix the mustard, vinegar, oil, and lemon juice together.  Toss the ingredients together in a bowl, season with the salt and pepper, and serve alongside the baked cheese sandwiches.

Foodie Favorite: The Spicy Tuna Sandwich at Ink Sack

Next door to Michael Voltaggio's Ink restaurant on Melrose Avenue in LA is his take out sandwich shop, Ink Sack.  Ink Sack's menu is full of inventive sandwiches, all about half the size of a regular sandwich, perfect for a small meal or snack - or for you to go ahead and get two different kinds. One of our favorite options is the Spicy Tuna, which is more of a treat than a typical tuna salad, but still makes us feel a little bit healthier than some of the heavier options do.  Made with Sriracha mayonnaise and homemade pickles, and served on a roll with lettuce and tomato, this is a perfect classic with a twist.

Recipe: Grilled PB&J with Banana

This is a simple, slightly healthier (and vegan if you use coconut oil) alternative to the traditional grilled cheese.  It's easy to make, and it's nice to have a warm version of the classic PB&J on a cold day.

Ingredients:

2 slices of wheat bread

2 tablespoons of peanut butter

1 tablespoon of your favorite jam

1/2 a banana

Butter or coconut oil

Spread peanut butter on one slice of bread and jam on the other.  Thinly slice the banana and place in a single layer over the peanut butter, then close the sandwich.  Melt the butter or coconut oil in a small frying pan, and use it to coat both sides of the sandwich, then place it on the pan under a lid for about two minutes on each side over medium heat. The sandwich is ready once the outside is grilled to your preference, and the peanut butter has become warm and slightly oozy.