Mid-Summer 2016

MAGAZINE 1 year 12 months 52 weeks 365 days 8,760 hours 525,000 minutes 31,536,000 seconds

When in LA..

MID-SUMMER 2016

Celebrating

#MOLLYMYMAG

MAGAZINE SUMMER 2016

WHAT'S INSIDE 14

PRETTY PAMPERING Founder of Olive & June, Sarah Gibson Tuttle shares the shades of the moment for a smooth transition from summer into fall.

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AN ENDLESS SUMMER An endless summer -always includes Sangria!

Join us at The Bungalow for the happiest hour. ​

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CELEBRATE YOUR BEAUTY Getting your glam on is fun at a place like Blushington.

Plus, it's where we go to for all of the latest on styles and trends for the season. Let's see what they had to say!

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HEALTH FROM THE INSIDE OUT The health food must-have for summer and beyond: a delicious acai bowl from Beaming!

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STRIPES ON STRIPES Summer basics that will last you through the seasons to come -- an afternoon with Splendid.

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HOME IS WHERE THE IS Get a glimpse into Molly My's home and a midsummer brunch for the books!

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SIPS & EATS Come cozy up at this hidden gem, LA's best kept secret -- The Larchmont.

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AN EVERY DAY TEA ROOM Pink galore! We talked to the team responsible for the new Alfred Tea Room.

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A MODERN DAY TREASURE HUNT Oh the things you could find! Come with us on our treasure hunt at the Melrose Trading Post!

^

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I SCREAM, YOU SCREAM What's a summer without ice cream? Salt & Straw co-founder, Kim Malek, shares what inspires her work and how it all began.

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SWEET AS CAN BE Treat yourself at Erin McKenna's Bakery! Why not? The most guilt-free treat experience; with gluten-free, dairy-free and vegan items!

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WORK & PLAY The perfect work/life balance isn't always easy, but photographer Valorie Darling sure makes it look fun!

Cake courtesy of Sweet Laurel Bakery

EDITOR’S NOTE

one year Happy Anni-Birthsary, to us… and to you, our readers. We have spent 1 year together—thank you for joining us! Oh how time flies when you’re having fun. Speaking of fun, summer is arguably the real epitome of fun—good times shared with those you enjoy the most. There's really nothing not to love about the summertime.

For me, and more so now than ever before, summer gains a new importance—as it was summer 2015 when the idea of starting a lifestyle magazine hit me, while sitting on the floor of my San Francisco apartment with some white paper and a black marker—and some rough sketches which were at most, scraps. I then sent them to Liz, our friend and amazing designer, so that she could put her magic touch on the idea. The rest is history (still in the making). Since summer 2015, I have left a full-time, rewarding job in advertising, moved to Los Angeles, and continue to proceed and progress from my (once) "scraps"—which have now proudly taken form as Magazine. I have found my life passion.

my

Summer is the perfect season to explore, try something new, and make the most out of the simple things—whatever your version of that white paper and black marker might be. Write down your thoughts and get moving! The only preventative thing between you and the life that sparks a fire within you, is in fact, you.

This issue, our mid-summer issue, takes you along with us into the scene of our summer—as a team, as friends, and with me as a new resident of Los Angeles. We're wrapping up the season by sharing some of the fun we've had, along with tips we've gathered—from recipes to work/life balance… all things to take with you as we transition from summer into fall.

Enjoy what is left of this season and remember that a lot can change in 1 year. More importantly, a lot can happen­—embrace it. Especially the scraps.

LIVING IN

xx, molly my

my WORLD

Here's a few highlights from this issue that I'm excited about incorporating into the rest of this season!

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DIYs (always!) and making my own lipgloss shades.

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Stocking up on fresh sunflowers (and seasonal fruits & veggies) at the Melrose Place Farmer's Market.

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Celebrating with friends over a glass of rosé -- cheers!

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Whipping up some Gazpacho soup -and indulging!

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Taking time for myself to recharge, enjoy the sunshine and warmer beach days.

new on MOLLYMY.com

Visit the site to keep up with recipes, DIYs, tips and more. Plus stay connected with friends. They’re always up to something new!

my

What’s

my yours is

— see you there.

On Instagram @molly_my

There's really nothing better than yummy s'mores. Make this mini outdoor firepit ​ with friends and get roasting!

Join our team!

We're hiring interns, click for deets on how to apply.

On Snapchat molly_my

Life is tough my darling, but so are you. Tips to get you through the early stages of entrepreneurship...

Considering a relationship? You need to read this!

MAGAZINE

molly my Editor-In-Chief Chief Creative Officer Senior Managing Designer Elizabeth Feeney Assistant Designer Thea Mills Senior Photographer Vanessa Tierney Copy Editor Annie Trevino Recipe Features Editor Elizabeth Palmer Califano

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BEHIND the SCENES

BTS is just as fun as it is in front of the camera! Our shoots move quickly so it's a treat to take a step back and watch the process -- the make up, the wardrobe, and all the laughs in-between. Shoot days can be hectic, but always make for a special afternoon with friends. This season brought together so many extraordinary people and contributors, (above) our trusty glam squad, Blushington got us dolled up, while we looked to The Great (a playful, nostalgic take on American classics) for wardrobe during our main feature shoot in Hancock Park.

YSL LA LAQUE COUTURE POLISH This hue is just the right amount of pink and glam. yslbeautyus.com $28

MADEWELL SKINNY CROP OVERALLS

take a pic & add me!

Over a bikini as a coverup, or topping a simple white tee, these overalls have made the season easy on me; they’re so versatile.

I’m quite literally obsessed. madewellcom $145

follow Molly My on snapchat for everyday favorites!

FAVORITES

of the season (under $200) Love

my

shop now

MAGAZINE? Me too!

By clicking and shopping Favorites or any other link in this publication, you’re helping to support the production of each issue and our continued growth as a small business. Through affiliate links, you shop and the publication makes $$ off the purchases. It’s pretty great and hugely helpful. Enjoy!

MARIO BADESCU FACIAL SPRAY Hydration is key for beautiful skin, especially during the summer, a few sprays of this and you’re all set. mariobadescu.com $7

SAINT JAMES FOR J.CREW SLOUCHY SHIRT There's nothing I love more than a classic stripe and this is the perfect 'slip on and go' t-shirt year round -- not to mention, it's so soft! jcrew.com $95

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JOUER HYDRATING LIPSTICK (IN OLIVIA) I've tried countless lipstick shades and this one is my go-to—it's the most gorgeous shade of pinky-nude and can go from day to night! nordstrom.com

MARK AND GRAHAM DAILY LEATHER BUCKET BAG

$24

The warmer months are meant to be explored — from snacks to cash, this bucket bag holds all the adventure must-haves, and looks chic too! markandgraham.com $199

KENNETH COLE "VICTORIA" STRAPPY LACE UP MID HEEL SANDAL

SWEETBITTER: A NOVEL

by Stephanie Danler

There’s nothing better than sunshine and some eye candy.

Need I say more?

Paired with rolled jeans or a sundress, these are practically a necessity.

amazon.com

bloomingdales.com

Kindle $12.99 | Hardcover $15

$130

yes way, rose KATE SPADE IZELLA "MAIN SQUEEZE" SLIDE SANDAL I mean, how could you not?! neimanmarcus.com $110

CLUB W & YES WAY ROSÉ SUMMER WATER I’m a sucker for a charming label, so when I find a rosé that’s both adorable and refreshing, I’m stocking up. clubw.com $18

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1426 Montana Ave., Santa Monica

(with locations in Beverly Hills and Pasadena too)

pretty pampering Photography by Bonnie Tsang

One spot that has been creating quite the buzz lately—Olive & June! Not your average nail salon, Olive & June uses all-natural creams and scrubs while maintaining a feminine, serene atmosphere perfectly fit for the girly girl and those alike. Gorgeous details from original nail trends to the interior— everything about this space will make you want to spend quality downtime getting pampered. We chatted with founder Sarah Gibson Tuttle about all things trendy that are perfectly fit for a transition from summer into fall.

Here’s the insider info when it comes to colors: Summer is the ultimate season for color, and this summer was no different. We saw clients going for tons of pinks, corals and neons. As we transition into fall, we believe clients will revert back to the slightly colorful neutrals that dominated this past winter and spring, like lavender greys, like CND Field Fox and Essie Find Me An Oasis, as well as shades of nude and brown, and more. The term neutral is a lot broader these days.

There you have it—neutrals! Simple enough. Enjoy what’s left of flip-flop season and get primped for fall!

Photos courtesy of Olive & June SUMMER 2016

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things we think you'll ^

CND 185 Field Fox $10.50 loxabeauty.com

ESSIE Find Me An Oasis $8.50 essie.com

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Advertisement

Christine Hunsicker, founder of Gwynnie Bee, has corned the market on making fashion accessible for everyone, no matter your size. We are so excited about this because she has created an all-you-canwear clothing rental membership service allowing full figured women the opportunity to put their best, most fashionable selves forward.

Exclusively for women sizes 10-32, Gwynnie Bee, has collaborated with tons of designers, most recently, Rachel Antonoff, whose collection pops with bright colors and quirky designs. So fitting for the warmer months, her fun and flirty dresses and cute, floral tops give women a chance to look super chic while feeling great in their clothes.

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Photos courtesy of Gwynnie Bee

What’s even better about Gwynnie Bee? You get a FREE 30 day trial to see if the service is the right fit for you. They have flexible plans, free shipping and exchanges and they even do your laundry! What’s not to love?

You can sign up and get more details by clicking HERE (or by using our unique link! bit.ly/2agWexn)

Now go out there and show off those new threads!

TRY.LOVE.WEAR.REPEAT. mollymy.com

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101 Wilshire Blvd., Santa Monica

AN

(can also be found in Huntington Beach)

endless SUMMER

The Bungalow is a breezy Baja-style cottage on the grounds of the beautiful Fairmont Miramar Hotel in Santa Monica, California. Boasting views of the Pacific Ocean, this charming space is the quintessential hangout for an endless summer—the perfect spot to get away from hectic city life. From the eats, to the sips, and casual vibe, The Bungalow has become our home away from home (the signature Sangria is a game changer). Owner Brent Bolthouse shared with us some of the inspiration behind creating this local favorite -- a place to “celebrate life.”

When we created The Bungalow in Santa Monica, part of our compass was a mythological muse “Auntie Mame.”

We envisioned a great woman who lived all over the world; she had a flat in Paris, a loft in New York, and retried in Santa Monica because she loved the Baja-ness of Southern California. In creating the atmosphere we used her life journey as inspiration to help us curate The Bungalow. Everything from the photographs on the wall and textiles from Morocco to the tchotchkes on the bookshelves, we thought about the way this great woman would curate a home for herself and her friends to celebrate life.

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enter! o t e r e h k c cl i Our greatest compliment that we receive is when our patrons tell us The Bungalow feels like an amazing house party.

AWAEYBUNGALOW G IVE M O WIN SO E! R ENTER T AND MO AT, TOTE SWAG - H

Or enter @ http://bit.ly/2aEnjf9

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BITCHIN’ SANGRIA Ingredients • • • • • • • • • • • •

1 bottle of California Pinot Noir 1/2 bottle of California Cabernet Sauvignon 8 oz Oro Pisco 8 oz St. Germain 6 oz agave nectar 4 dashes of Regan’s Orange Bitters #6 1/4 pineapple, roughly chopped 1 pink lady apple, roughly chopped (any will do) 1 orange roughly chopped 1 grapefruit roughly chopped 1 mango roughly chopped 2 nectarines or plums, when in season

Directions:

Combine all ingredients together in a large pitcher, cover and store in a refrigerator overnight before serving.

To serve, fill wine glass with ice. Add 5 oz of sangria and garnish with seasonal fruit.

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talk about a good spread!

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Chez

things we think you'll ^ CHEZ ELLE LUSTER HIGHBALLS 14 Oz - set of 4 $48 onekingslane.com

LOLOI Diamond Pattern Pillow $79 Nordstrom.com

CUPCAKES & CASHMERE Indigo Stripe Woven Pillow $49.99 Nordstrom.com

gorgeous tile galore—

IG worthy!

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8591 Sunset Blvd., West Hollywood

(with more locations in Malibu, NYC, and Dallas... to name a few!)

Celebrate

YOUR BEAUTY Let’s be honest, summer isn’t the only time of year where we want flawless, glowing skin. We find ourselves looking for that perfect glow year-round­‑—and we think it’s safe to say, the search is over! Blushington Makeup and Beauty Lounge, a one stop shop for all things beauty, has launched a new offering this season—The Peel Bar Beauty Rx, by Dr. Schultz, a glycolic peel treatment that will leave your skin feeling fresh, dewy, and simply gorgeous.

We recently attended an event at Blushington where we got the inside scoop and tried the peel process for ourselves ( mol ly my even made cheese platters for guests to snack on)! Take a look inside Blushington’s charming West Hollywood space and get a peek into our fun afternoon…

#blushingtonxlovedetailed SUMMER 2016

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ter! n e o t e r e h click

AY AW GINIAVME AG A N D AKEUP B T CARD C W E COMPA FULL FAC

Or enter @ http://bit.ly/2atpfb5

use code 'blushlovesmollymy' to receive 10% off M-F services at your local Blushington! mollymy.com

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Not only did we get our glow on, we also picked up some tips from Blushington Founder and CCO, Stephi Maron. She shared with us which summer makeup trends we could count on lasting well beyond the warmer months. Also, how to effortlessly transition into fall. Plus, why confidence and makeup go hand in hand.

You will most definitely see the trend of summer glowing skin transition into fall—the only products you will change out will be your lip, eye, and cheek colors.

You can still keep a fresh, natural, glow to your skin, but for fall, I recommend one of my favorite colors for lips, Bloodroses Lip Stain by Kevyn Aucoin. I like to keep my eyes very neutral with a little bit of bronzer in the crease to add some definition. I also tend to apply whatever highlight I use on my cheeks to the corner of my eyes to make them appear brighter and bigger. And then, a lot of mascara!

As we move from summer, into fall, the key is to keep the eyes very minimal, so the lips are the focus. I usually include individual lashes with this look, which makes it overall, much more polished.

For my cheeks, I like to use a neutral color and I love pairing the lip and eyes with Kevyn Aucoin’s Pure Powder Glow blush in Natura. If you want a little more of a raspberry color, which is beautiful for fall, I recommend Becca Beach Tint Shimmer Soufflé in Raspberry Opal And as for confidence? Well to me, confidence first comes from within, but makeup does help boost one’s confidence if it’s done the right way. I believe women look their best when they do more of a natural glam look. Here’s how: pick and choose one feature you want to focus on when you or someone else is doing your makeup. If you love your eyes, play them up and let that be your focus. I think women tend to overdo it sometimes.

Remember, less is more! Embrace your imperfections. Be confident with who you are! Show those freckles through your foundation, but also, remember that makeup can be there for you as an enhancing tool to bring out your finest features. Have fun with makeup, and find what works best for YOU.

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things we think you'll ^

KEVYN AUCOIN The Sensual Lip Satin Bloodroses $48 net-a-porter.com

BECCA COSMETICS Beach Tint Shimmer Souffle - Raspberry Opal $27 dermstore.com

KEVYN AUCOIN Pure Powder Glow Blush - Natural $37 violetgrey.com

kiss, kiss!

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health

from the inside out

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BEAMING pure.organic.joy 131 S. Barrington Ave., Los Angeles (also found in Santa Monica, West Hollywood, and even La Jolla + more)

If there’s one thing we love at any point in our day, it’s an acai bowl—but we don’t like all that sugary stuff; which is why we get our fix at Beaming! With locations throughout California, we’re at a huge advantage; they understand taste and never compromise quality.

Beaming believes in empowering people of all ages to experience greater health, happiness, and vitality through nutritious plant-based foods.

They source the freshest, most nutrient-dense ingredients that you can feel great about. Because we knew you’d love this bowl as much as we do, we got the deets… and, here’s how it’s done!

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Our signature acai bowl is packed with superfoods and protein. Unlike most acai bowls, we use unsweetened, organic acai and unsweetened, homemade sprouted almond milk instead of apple juice to keep sugar low and energy high. Our acai blend combines Beaming Superfood Protein Powder and coconut butter to help satiate your appetite and initiate fat burning. We top it with blueberries and a little banana for added antioxidants, then sprinkle on homemade gluten-free Beaming Superfood Granola. Here’s the recipe to try for yourself...

enjoy!

THE BEAMING ACAI BOWL (gluten-free + vegan) Serving size: 1 Prep time: 10 minutes

Ingredients • • • • •

•

zen acai (preferably organic and unsweetened) ¾ - 1 cup almond, rice, coconut or hemp milk (homemade or boxed) ½ cup frozen blueberries or berries of your choice ½ banana 2 tbsp organic raw plant-based Beaming Superfood Protein Powder (with or without Superfood Greens) 2 tbsp Beaming Superfood Granola

+ whatever else you’d like! mollymy.com

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Blend

acai in blender until smooth — add more milk if needed or less to thicken

2 Pour 3 Add into bowl

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spinkle with Beaming Superfood Granola

4

Enjoy your new favorite nutritious meal to be made any time of the day.

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1324 Montana Ave, Santa Monica

(with various locations throughout the U.S., and Canada too!)

Stripes This season and every season for that matter, is perfectly fit for the classics. From stripes to all whites, from the perfect t-shirt dress to that perfect pair of jeans, Splendid has got you covered. Not to mention, the fabrics are so soft. We’ve been hooked on this brand since, well, forever and they always keep us coming back for more!

Splendid to us is casual, but polished; it reminds us to play, laugh and enjoy life’s simple pleasures -- all while letting the season shine through. We looked to Splendid’s VP of Merchandising and Product Development, Jen DeClark to give us some pointers on styling with ease. Shall we?

There’s no better time than during summer to brainstorm ways to revamp your closet staples, the simple, white or black, predictable items we all have.. And how does one wear these? It’s all in the styling!

Here are a few tips to help you make the most out of some of our favorite basics: It doesn’t get any more classic than a navy French stripe, but reimagining it in a muscle tee is a fresh take. Long gone are the days when a muscle tee was left up to the boys or to the girls only wearing it to the gym. Wear a striped tank tucked into another staple, like flare denim, with slip-on sneaks for an updated and edgier, yet playful head to toe California look.

What would summer be without a linen sweater in our lives? This yarn is chic and a timeless summer classic. Slip on skinny denim pants for easy styling when paired back to stripes. Something with a slight high waist lends to the illusion of longer, slimmer legs.

Much like a striped top, a striped dress is a great throw-on-and-go staple to have in your wardrobe that keeps you cool in the summer months. We love a great ballet back as it offers a feminine detail, and a shirt tail hem provides a fresh approach to the T-shirt dress.

We often pair this look with a chambray shirt tied around the waist and sneakers.

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on STRIPES A chambray jumpsuit is the perfect warm weather staple— especially one with a v neck, flattering cinched waist, tapered leg, and great trim detail at the cuff! To add an element of newness, layer a great short sleeve tee underneath and then throw on a leather sandal for the perfect day-to-night look.

The best way to approach these months? Nothing says it’s the season of sunshine like ethereal head-to-toe white. Start with a new exciting update to a classic white tee, like something with shoulders exposed. This new fashion basic is a sexier update to your basic crew and V-neck tees. Complete this all over white look with a soft maxi skirt. Accessorize the look with brown accessories like a braided belt and sandal and don’t forget a tote to round out this boho, chic style.

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Shop these looks now on SPLENDID.COM

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It doesn't get any more classic than a navy French stripe, but reimagining it in a muscle tee is a fresh take.

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200 Santa Monica Pier, Santa Monica

(the iconic spot)

FOR THE thrill OF IT Santa Monica Pier

Adulting is something we all have to go through, but it’s important to remember not to take yourself too seriously. Nowadays there is so much opportunity at our fingertips. Whether it’s advancing in your career, starting a family, or simply doing it all; us millennials, live a thrilling life. Culture today, allows us to embrace whatever our hearts desire. And for us, that’s an afternoon at the Santa Monica Pier.

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it's always a treat to spend a day outside wit h friends! mollymy.com

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say cheese!

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Advertisement

Lovely—that’s the perfect word to describe Paper Crown, a collection designed by Lauren Conrad and co-founded with her good friend + partner, Maura McManus. The debut collection launched in stores fall 2011 and since then has taken romantic dresses, feminine blouses, chic day wear and tailored basics to a whole new level—a level that is just the right amount of fun as it is classic with a modern approach to the contemporary women’s closet. Not to mention, its recent expansion into bridal, which we so adore.

Paper Crown has shown that elegance can be achieved effortlessly with sophistication.

This brand will keep you guessing, while also making sure you look your very best— no matter the occasion.

Photos courtesy of Paper Crown

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Shop all the charming, feminine looks at

paper-crown.com.

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Hancock Park, Los Angeles

my HOME

^IS

IS WHERE THE

an afternoon spent at home (with molly my & co.)

Wardrobe: The Great Makeup: Blushington Makeup & Beauty Lounge

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There’s something special about this time of year that make the simple things extra memorable; things like enjoying the sunshine, taking a dip in the pool, the smell of sweet watermelon and sun tan lotion, and most importantly, time with friends.

We consider brunch a pastime, so on our long list of summer to-dos, it is most often at the top of our list. However you choose to spend these long summer days, remember to savor every moment because after all...

summer only happens once a year!

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I’m constantly finding any excuse to celebrate and bring people together. I’ve found that no matter which cities I’ve lived in or who I’ve met throughout my journey, everyone has so many wonderful things to share and bring to the table, literally!

So when I thought of how I wanted to celebrate the season, a brunch seemed like the perfect fit -- also I kinda have a thing for waffles.

—

molly my

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my

Waffle Bar

This is just as easy as it looks.

Here’s what you’ll need : • • • • •

Waffle maker Cake stand Waffle mix Serving utensils (forks, knives, plates, napkins, etc.)

Various bowls (for toppings)

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Toppings suggestions... whipped cream, ice cream, sprinkles, nuts, berries, maple syrup, etc.

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How To Assemble 1. Make waffles per package instructions (if not making from scratch)

2. Layer waffles on top of cake stand (the more the better!)

3. Place bowls assembly line style with toppings of your choice 4. Include serving utensils 5. Announce to guests that brunch is ready and get in line!

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things we think you'll ^

BELLA Polished Stainless Steel Rotary Waffle Maker SALE $29.99 macys.com

CHARTER CLUB Grand Buffet Gold Classic Cakestand SALE $59.99 macys.com

KATE SPADE NEW YORK Rose Park 5-Piece Place Setting $139 bloomingdales.com

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my

BLOODY MARY BAR Brunch is never complete without a fully loaded Bloody Mary in hand.

Here's What You Need:

4 ounce mason jars for condiments l 2 full size karafs l 4-6 small tongs l 2 Paper straws (optional) l Cocktail shaker l 12 ounce mason jar (or glasses of your choice) for serving l Lemon and lime l Celery Salt l Cayenne pepper l Tomato juice l Vodka of your choice l Ice l Worcestershire sauce l Tabasco sauce l Celery sticks l Pitted olives Any other garnish of your choice (cucumber, carrots, asparagus, etc.)

How To •

fill glass ¾ full with ice

•

add a pinch of celery salt

•

add 1 and ½ ounce of vodka

•

•

add 2 teaspoons of worcestershire sauce and several shakes of tabasco sauce (to taste)

pour tomato juice to the top of the glass

•

pour the mixture into the cocktail shaker and shake it up

for extra spice add a pinch of cayenne pepper

•

pour the mix back into the glass for serving

•

Optional: add a few squeezes of lemon and lime

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complete with garnishes of your choice

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things we think you'll ^ WAXELENE

NEUTROGENA

All Natural Petroleum Jelly $6.99 target.com

Healthy Skin Blush - Fuchsia $7.99 target.com

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DIY

LIP GLOSS Have you ever had your favorite eyeshadow or blush wear down so much that one day you open it and it's in pieces? Well, consider this your new way of making that favorite item last longer by creating your own unique lip gloss! It works with the old stuff or something totally new.

(if you're gifting this, we recommend buying fresh supplies)! mollymy.com

Here's what you'll need: •

Clear Vaseline, lip moisturizer, etc. anything that's packed in something similar to a jar (not a stick) so it's easy to work with

•

Eyeshadow and/or blush - you can mix the two to create a personalized shade!

•

1 small plastic cosmetic jar (about 5 grams)

How to make it: •

In a small bowl place one large scoop of lip moisturizer

•

In another bowl crush eyeshadow and/or blush into a loose powder (remove all clumps)

•

Pour the powder into the bowl of lip moisturizer and mix well

•

Add more/less powder as needed until the desired shade is achieved (test on your hand or lips!)

•

Place your new gloss into the plastic cosmetic jar, seal, and tada! There you have it; your own original lip gloss

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cheers!

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my TIE A SCARF 2 favorite ways to

(in your hair)

With warmer temps comes unruly hair and pulling back your locks becomes a necessity to keep cool. Your basic hair tie is always an option, but when you're looking to add a little more chic to your do, a scarf is the perfect option.

Here's what you'll need (for each look)... • •

1 square scarf (nothing too big, nothing too small) 1 elastic hair tie

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LOOK 1 (difficulty level - easy): This is a really simple and totally doable option!

Wrap the scarf around your hair tie one time, then secure by tying a double knot at the top, letting excess hang loosely.

Take your scarf and fold so that the two points meet each other, then gather/roll, longways so it's thin.

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Gather hair and tie into a low ponytail with an elastic hair tie.

Lastly, gently pull pieces of your hair out just slightly to loosen things up, so you create a bit of volume at the base for an effortless look (optional).

things we think you'll^

RALPH LAUREN Lara Silk Scarf SALE $39.99 ralphlauren.com

KATE SPADE NEW YORK Tiger Lily Square Silk Scarf $78 nordstrom.com

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LOOK 2 (difficulty level: easy-medium): another simple and totally doable option, but you might need an extra set of hands to help!

Wrap the scarf around your hair one time while tucking the ends of your hair with it to create a small bun-type look then secure by tying one knot

Gather hair and tie into a high ponytail with an elastic hair tie

Take your scarf and fold it so that the two points meet each other, then gather/roll longways so it's thin (same as look 1)

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With the excess ends of the scarf (depending on how much you have), either tie a bow or half bow and fan the ends to give your bow a fuller look

Lastly, gently pull pieces of your hair out just slightly to loosen things up, so you create a bit of volume at the base for an effortless look (same as look 1 - also optional)

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5750 Melrose Ave., Los Angeles

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(the one and only!)

click here t o enter!

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shop molly's look $148 TUXEDO ANKLE-LEG JUMPSUIT bananarepublic.com

$68

FIREWORKS EARRING bananarepublic.com

SIPS &EATS The Larchmont is one of those hidden gems in LA -- it’s like the modest house you wish you had, with a mixologist and chef at your fingertips.

When you step into The Larchmont, a converted Craftsman home, you feel welcome and at home. Just north of Larchmont Village on Melrose Avenue, sits this humble abode. There’s a fireplace, adorable patio, and an upstairs with a balcony. The space is bright, airy, and simply cozy.

Needless to say, when it comes to an intimate dinner with close friends, this spot is a necessity. To give you a little insight, we checked in with the talented crew to learn more about their great food and one of a kind, speciality cocktails. mollymy.com

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M

ichael Bryant, head chef at The Larchmont, has been immersed in the culinary world now for over 23 years and has traveled a long road to get to where he is today. Born and raised in Virginia, he remembers fondly his parents taking him and his brother out to the farms every summer where they would pick fresh fruits and vegetables. Later on in his 20s, when he moved to Miami, he learned food philosophy and the true art of cooking being exposed to Latin American and Caribbean culinary styles. At that point, he had gone through all the latest food fads and trends by the time he made it out to LA. He decided it was time to get back to his cooking roots. Michael realized that what’s important is simply good, delicious food with soul -- using ingredients that you can’t help but feel good about.

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He told us that thinking back on what first inspired him, was remembering the fun side of cooking. What could be so simple as a piece of braised lamb, but with thoughtful, added nuances to make it the best braised lamb possible was for him, so fulfilling when

seeing people’s reaction to it.

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The food is already beautiful enough.

You just have to accent it.

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Another source of inspiration he draws from are the countless local farmer’s markets that provide the freshest, unadulterated foods that money can buy. For Michael, he lets the produce speak for itself. “The food is already beautiful enough. You just have to accent it.” We couldn’t agree more! “We create with our hearts,” he said about having the artistic freedom at The Larchmont to manifest uniquely beautiful dishes based off seasonal local ingredients sourced from these very same farmer’s markets.

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Michael’s talent for subtle nuance and thoughtful presentation makes The Larchmont a local gem that we just adore. He was kind enough to share with us his secret on how to make his delicious Gazpacho soup.

Here’s how:

GAZPACHO Serves 4-6

Ingredients • • • • • •

5 heirloom cherokee tomatoes ½ hot house cucumber 2 shallots, chopped 1 green bell peppers 1 jalapeno 2 fresno chili

• • • • • •

3 garlic cloves 1/4 cup lemon juice 1 stalks celery2 tablespoon paprika 1.5 tablespoon garlic powder 1 tablespoon onion powder ¼ cup Worcestershire sauce

How To • • •

In a high speed blender, purée all ingredients until smooth.

Place into the refrigerator for at least 30 minutes, until cool.

Garnish with toasted buckwheat, olive oil, basil and za'atar spice blend.

great for those hot summer days!

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Resident mixologist, Chris Kramer, gave us some insight into his philosophy on crafting the perfect cocktail. With more than ten years of experience, Chris has amassed plentiful knowledge on the subject. While traveling around the world, he became inspired to pursue an education in mixology and ever since, he’s been introducing cocktail goers to a level of quality and detail that is difficult to match. He’s the mastermind behind that perfect balance -- read closely, you won’t want to miss a detail.

Here’s what you need to know...

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All elements should come to a balance. All of my drinks are balanced, they have to be -- even the would-be sweet cocktail should have only a nuance of sweetness. Another thing to note is this:

nuance is something that should ring true with all cocktails.

Flavors and ingredients should meld together gently and therefore, become a fog of dancing flavors, slightly undefinable in edge to the next. When it comes to any sweetener, there should never be more than a half ounce in any cocktail and I always reach for honey or agave, never simple syrup.

It’s so important to remember when crafting a cocktail, all elements should come to a balance.

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MIXOLOGIST [mik-sol-uh-jist] SUMMER 2016

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noun, Usually Facetious. — A person skilled in making mixed drinks; bartender. mollymy.com

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The Rainflower cocktail is a popular one -- it starts with a trip to the local farmer’s market, in Larchmont Village, where I pick up the grapes.

Two Concord grapes and two red grapes lightly muddled with Thai basil and elderflower; I like this drink with Martin Miller's Gin or Uncle Val’s Gins, from Sonoma CA. There's the botanical gin which has a wonderful lavender overtone to it, a pepperd gin for a little spice, and the restorative gin for just a little bit of that herbal elixir to soothe the nerves in the late afternoon. The presentation is important too; for the Rainflower, it’s shaken and poured into a Collins glass, topped with a rose cremant.

The Chamomile Collins is really summery, simple, but gorgeous. Crafted with a house-made chamomile infused vodka and a heavy pour of fresh, homemade lemonade, I top it off with all natural Fever-Tree soda along with chamomile flowers for garnish. mollymy.com

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(the first of its kind)

705 N Alfred St., Los Angeles

anEVERY DAY tea room Alfred {Tea Room}

O

nce upon a time, there was Alfred {Coffee + Kitchen} and then, there was Alfred {Tea Room}! The most talked about coffee hub recently expanded to create a charming tea room on Melrose Place. Like the majority, you’ve probably used or at least heard the term ‘But First, Coffee,’ Well, you can thank Alfred Coffee for that one -- and those 100+ likes you got on Instagram.

Founder Joshua Zad knows his audience and clearly knows how to create a very distinct, noteworthy brand -- so, when we got word of the new tea room, we had to check it out. What we found was our new favorite hangout dazzled in pink and full of catchy phrases like “I love you so matcha” and the slogan, “Tea, yes. You maybe.”

Brillant!

We had so many questions for Joshua and Tea Director + Manager Jordan G. Hardin we didn’t know where to start, but we narrowed it down and got right down to the deets…

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Q:

For lack of more words—Alfred Tea is just adorable! The pink, the details, and so on. What are you finding customers enjoy most about this charming spot other than the incredible tea?

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Joshua Zad (Founder + Creative Director): The space is definitely unique. Not only that, many tea rooms don’t exist — so the expectation is not really there for what a tea room should look and FEEL like — but there has been a tremendous amount of attention paid to detail; from the pink walls, brass accents, leafy pots, trendy neon, and of course the super clean lines of the equipment on the bar!

Q:

Why do you think matcha tea has become so popular lately?

For those who don't already know what it is and can you explain?

Jordan G. Hardin (Tea Director + Manager): Absolutely! Matcha is simply steamed and powdered Japanese green tea. It has been drunk for almost 1200 years. Traditionally, you would prepare it by whisking it with hot water in a bowl. The reason I believe it's been so popular lately is three-fold. Firstly, the tea industry in America has been growing exponentially every year. American consumers are more aware and knowledgeable of tea today than they've almost ever been. Secondly, almost instinctually, people know that tea is healthy for you, and specifically, green tea. The question and/or problem that usually arises is how to consume green tea. Traditionally, the tea bag is of very poor quality, is steeped too long and too hot, and comes off bitter, yet bland, that is, until matcha came along. It's not clear when it started to be used in this way, but the third reason matcha has taken hold so well is it's 1 to 1 analog for espresso and thus, espresso drinks. Since American coffee culture has been so prominent, you'd be hard pressed to find someone who doesn't know what a latte is. Take out the coffee, sub in matcha, and you have a green tea espresso that is anything but bland and bitter, but is rich, earthy, grassy, umami, and the green color doesn't hurt either. In this way, there wasn't really a learning curve like there is for other types of tea culture.

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Q:

What kind of teas can customers find on the "fancy pink tea list" — does this list ever change?

JH: The "Fancy Pink Tea List" is composed of 28 loose teas that were hand selected for flavor, quality, diversity, and appeal. The idea was to have a little something for any kind of tea person, but not to overwhelm them with too many obscure options. From the classics, like Earl Grey or Jasmine green tea to our most popular teas, which tend to be blends, like the Rosy White, a blend of white tea, roses, mint, and lavender, or the Roots & Pine, a herbal blend of ginger, turmeric, rosemary, and orange. But lest the tea aficionado be discouraged, we have a selection of artisanal and rare teas to try, including bud-set green teas, a chocolatey, extra-oxidized white tea, and an aged oolong that was first harvested in 1980! This list will change soon, now that we have a better idea of what customers order and depending on what's in season.

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Q:

Okay, what is boba made up of anyways?! We're dying to know.

JH: Boba is basically pure tapioca starch! There is a wide range of bobas out there, most of them with artificial powders and flavors, some of them supplemented with other starches, but our boba is pure tapioca starch, flavored and colored with caramel which is then cooked off, allowing the boba themselves to be essentially sugar-free. In order to preserve them after cooking though, we suspend them in a simple sugar syrup, so they don't clump together. We then top the boba with a milk tea of your choice! Almost everything is made in-house, meaning we brew real tea, use real milk, and make real syrups to compose these drinks.

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Q:

Alfred Tea does not take cash; do you think more businesses will (and should) start to implement this model? Why, or why not?

JH: It's been a funny issue, mainly because most people haven't ever been to a place that doesn't accept cash. There were lots of practical reasons, e.g. cleanliness, no practical room for a safe, loss aversion, dealing with coins, and trips to the bank... but a lot of it came down to wanting to step into the future. Yes, cash is easy and safe, but how many of us actually carry that much of it anymore? And how often do people not travel with a card or phone of some sort? We also accept Apple and Android Pay, so we do try to make it easy for the customer. As for what other businesses should do, I can't say. I do think in this day and age it's fairly odd to only accept cash.

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treasure hunt

A MODERN DAY

Melrose Trading Post 7850 Melrose Ave., Los Angeles

(transforming Fairfax High School since 1997)

Whether you're on the hunt for a unique piece of furniture or a vintage leather jacket, chances are you can find it at your local flea market. Nestled in the heart of West Hollywood, California, the Melrose Trading Post attracts a variety of shoppers and collectors. Every Sunday, small business owners and local artisans come together to provide affordable finds for the thrifty gal in all of us.

Whether it’s summer or any other season of the year, spending an afternoon with friends, searching for treasures is hands down, a top pick for favorite activities,

rain or shine.

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THE DO’S DONT’S

&

of Flea Market Shopping

DO arrive early!

The best finds will go quickly.

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DO bring cash.

Some vendors will accept credit cards, but there’s no guarantee.

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postcards are such a fun way to send snail mail!

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DO invest in reusable bags.

After all, you’ll need something to carry your treasures in.

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DON’T be afraid to negotiate.

If you feel the price for an item is high, it never hurts to suggest a counter offer.

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DON’T rush.

Take your time and enjoy the process!

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DON'T pass it up.

If an item seems sturdy and at a fair price, cosmetic repairs are an easy fix.

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the

SIMPLE THINGS

Melrose Place Farmer's Market 8400 Melrose Ave., Los Angeles

(open sundays only)

Shopping at the local farmer’s market really brightens our day; the smell of fresh vegetables, local artisans left and right, samples of handmade dips and spreads, and the colorful array of fruits fit for anyone’s pallet. We REALLY love the farmer’s market. It’s a chance to shop from the source and support your local farmers. Not only is it good for the community, it’s also great for the planet (eating local that is)! You can get everything from your list of groceries to candles, perfumes, flowers, clothing and jewelry! All in one place! What a great way to spend a Sunday, especially with friends—at the Melrose Place Farmer’s Market.

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keep a look out ­—

here are some words you might spot at a farmer's market and here’s what they actually mean...

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organic Simply put, when something is 'organic' it means the food has not been processed or grown with the use of chemical pesticides or growth hormones. It’s cultivated without synthetic fertilizers, non irradiated, and is not genetically engineered or modified in any way. There are many local farmers that use organic methods, though are not certified organic because certification can be a bit pricey. Ask questions for the inside scoop.

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local

note to self—don't assume all items are ‘local’ at the farmer's market, unless it says so. Local is food that has been produced in the same geographic region in which you're shopping.

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vegan

Not to be confused with vegetarian, vegans eat a diet made up of mostly fruits, vegetables, nuts and seeds (a plant-based diet) and stray away any source of dairy; that includes eggs and even honey (because it's produced by bees rather than a plant source).

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and lastly

what IS a farmer's market anyways?! Exactly what it sound like -- an assembly of farmers or other suppliers selling foods directly to consumers that they have produced themselves.

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240 N. Larchmont Blvd., Los Angeles (with various nearby locations and four hubs in Portland)

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i SCREAM, you SCREAM...

Like every other girl, we love to indulge.

And when it comes to goodies, there's something so nostalgic about ice cream on a hot summer day. Salt and Straw has quickly become one of our favorite places to satisfy our sweet tooth. Not your average treat, their hand-made ice cream is made in small batches to maintain that sense of authenticity, making us feel like kids again! Using only all-natural dairy and the best local, sustainable and organic ingredients, their unique flavors ranging from Black Olive Brittle & Goat Cheese to Roasted Strawberry & Toasted White Chocolate made us eager to learn more.

WE

sat down with one of the masterminds behind Salt and Straw -- co-founder, Kim Malek, to learn more about building a thriving business and following your (kid at) heart.

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Q:

How do the seasons impact S&S flavors?

Especially in Oregon [where Salt & Straw was originally founded], summertime means fresh berries and farmer's market veggies. It can be kind of a short window around here, so we always take advantage of these terrific ingredients and do our best to just let them shine through.

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Q:

What's one unexpected flavor combination we might be hesitant to try this summer – but should?!

We are serving a honey vinegar ice cream right now with raspberry fig cobbler mixed in. The combination is something you might not expect to find in ice cream, but the tartness of the honey vinegar is perfectly balanced with the fruit and really brings out the flavors in unique ways.

yum! and pretty too!

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yum! And pretty too

Q: How do you come up with these "out of the box" flavor combinations? What inspires your work?

We're constantly inspired by our local community of folks like farmers, artisans and chefs. Whether it's a local cheese maker, distillery, or a new chocolatier, we find that bringing forth their craft, philosophies, and flavors often results in ice cream that you might not have expected.

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Q:

Your 10 year-old self would probably be very happy to see she’d be working with ice cream for a living; has this always been a passion?

Why ice cream, and at what point did you realize you wanted to make a living out of it?

I've wanted to open an ice cream shop since 1996. I thought it would be a great community gathering place where you could run into your neighbors and spend time with friends and family.

Nowadays, I love seeing teenagers in our lines with their parents and hearing stories of people surprising the person behind them (formerly a stranger – who they just met in line!) by buying their cone. People have gotten job offers and wedding proposals! We have the best customers. It's such a fun environment. I realized that I wanted to take the plunge and do this for real when I moved back to Portland (for love) in 2010. I finally found the window of opportunity to realize this dream, cashed in my 401k and started working on this idea seriously. My cousin Tyler dropped everything and moved here too. We started making ice cream in my kitchen, opened a push cart and the rest is history!

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My advice is not to take anyone’s advice.

I’d never have started Salt and Straw if I had listened to all the good advice out there.

Q:

Speaking of living, nowadays there's an even greater opportunity to follow a passion and become an entrepreneur. What advice would you give to others trying to live out a dream?

My advice is not to take anyone's advice. I'd never have started Salt & Straw if I'd listened to all of the good advice out there. I find it helpful to learn about other people's experiences and take from it what you will. But if you have a good plan and you're willing to work tirelessly, stay true to what you believe. mollymy.com

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SWEET AS CAN BE 236 N. Larchmont Blvd., Los Angeles

(also found in NYC and Orlando)

Erin McKenna’s Bakery NYC was one of the first to make gluten-free, dairy-free, vegan treats a “thing” (they’ve been at it since 2005). Their target audience is the health-minded individual that normally wouldn’t be able to indulge due to food allergies and sensitivities, but love treats just like the rest of us! They select ingredients responsibly and thoughtfully and use natural sweeteners sparingly. It’s fun to treat yourself every once in a while, but when you can’t, it sucks a lot of the fun out of enjoying life’s simple pleasures -- like a cupcake or a really, really good donut. That’s why we are grateful for innovators like Erin McKenna, who can clearly predict future food trends. So, we had to ask her a few questions on two of our favorite things: entrepreneurship and sweets.

Here’s what she had to say...

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Q&A

Q: A:

What came first—the cupcake, or the cute uniforms?

As much as I am as passionate about the uniforms, the cupcake actually came first.

Q: What's your most popular treat and were you expecting it to be that?

A: The most popular item is the donuts and I had a hunch, after I perfected the recipe, that it would be as popular as it is today!

Who doesn't love a donut they can feel good about?

Q:

A:

Your bakery is one of the original bakeries to offer options like gluten-free and vegan, the use of natural sweeteners, and all with responsible ingredients, which has helped you to become such a notable business in the space! What was your inspiration?

things we think you'll ^

I was inspired to do this because nobody was doing it yet and I felt that there was such a need for a bakery that not only served those with food limitations but also the healthminded. I wanted to open a place that I wanted to go, so I did! Now it seems to be the new normal, so I'm proud that I helped pioneer the movement.

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DLC-2A Food Processor, Mini Prep Plus Pink Collection SALE $39.99 macys.com

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A: Q:

The NYC location was the first -- and NYC can be a really tough startup city. What were the ups and downs with your beginnings there?

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In the beginning we definitely stuck out like a sore thumb but New Yorkers are interesting‌ they will give you a chance and if you're good they will support you till their last breath and drag their friends in to experience it. Small businesses have created the city to be an incredibly diverse and electrifying place to live. We are all constantly looking for the next small neighborhood gem.

When we won Best Cupcake in NY back in 2006 (up against Magnolia, Baked, Crumbs, etc.) we definitely were put on the map.

Q:

A:

You now have locations in Orlando, and Los Angeles! Can you tell us a little about the process of expanding from NYC's Lower East Side to now, multiple cities? Any advice to those hoping to create a successful business/ brand, or expand a brand?

I took it very slow and didn't open up the second location in LA until 2010 when I felt completely ready. Going from one store to two is very complex and takes incredible determination and perseverance but we do it for the love that comes back to us from our customers. My advice would be to not get too ahead of yourself, and let the business lead you. It will tell you when it's ready to expand.

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Q: A:

You MUST eat treats all the time (lucky!); how do you stay active?

I'm a firm believer in daily exercise! I go to the gym before my kids wake up every day. Not only does it clear my head and set my mood for the day but I guess it's also essential if you're testing donuts and cupcakes all day (quality control: it's such a pain!)

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have a sweet tooth? try one of erin’s beloved treats for yourself!

LEMON SUGAR COOKIES Ingredients • • • • • • • • • • •

1 1/2 cups Bob's Red Mill all-purpose flour / 210 grams 1/2 cup rice flour / 70 grams 1 cup vegan powdered sugar / 110 grams 1 1/2 teaspoons salt / 9 grams 1 teaspoon xanthan gum / 4 grams 1 tablespoon lemon zest / 2 medium lemons / 30 grams 3/4 cup melted coconut oil / 165 grams 1/3 cup unsweetened applesauce / 85 grams 2 tablespoons vanilla / 24 grams 1 teaspoon lemon extract / 4 grams 1/2 cup vegan sugar for rolling cookies / 112 grams

Directions

In the food processor, pulse Bob’s Red Mill all-purpose flour, rice flour, powdered sugar, salt, xanthan gum and lemon zest until combined. Add oil and process until sandy then add applesauce, vanilla, and lemon extract; pulse until dough comes together. If dough is too wet add more allpurpose flour, one tablespoon at the time. Divide dough in half and form each into a 1 1/2-inch-wide log. Wrap in plastic and refrigerate until firm, about 2 hours.

Preheat oven to 350ºF. Spread sugar on a piece of parchment; roll logs over sugar to coat. Slice logs into 1/4-inch-thick slices and arrange, 1 inch apart, on baking sheets. Bake until cookies are golden brown around edges, about 10 minutes.

Allow to cool for 10 minutes before serving. Makes 36

Q: A:

Dare we ask... east coast or west coast?

If it weren't for New York City, I'd say West Coast. New York is like nothing else and I have had such a charmed experience here, the people here have supported me fiercely since the dark ages and that is an incredible feeling. That said, I'm definitely considering moving to LA. I love CA!!

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WORK

& play

Finding That Perfect Balance Balance is the key, but it sure can be difficult to master— especially when you're working around the clock.

There are so many opportunities nowadays that allow millennials to make their own schedules, which is great, but also calls for some major time management skills.

That said, we wanted to get some advice from one of our favorite girls who manages to do it all, and look adorable in the process! Meet Valorie Darling, a Los Angeles based photographer who specializes in capturing special lifestyle moments, gorgeous weddings and much more. She’s also co-founder of the non-profit group, SoCal HeARTs, which provides an arts-based summer camp experience for atrisk youth. We spent the day on the beach with Valorie and friend, Megan Stark (another #girlboss we love)— here's work and play at it's finest…

I can honestly say most days I feel like I’m on vacation while I’m working. Confucius said, “choose a job you love, and you will never have to work a day in your life.” But I don’t know that I actually chose photography… it found me. I feel incredibly lucky to be in a position where my job combines what I love and what I’m most passionate about: travel and working with inspiring women. Photography has taken me around the world and given me experiences I will cherish for a lifetime! I love that my job takes me to exotic places and

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cultures and I live for the next adventure, but it’s being away from home that makes me so grateful to come back and live where I do: the beach. That’s where I go for inspiration. That magic combination of sand, sea, the sound of waves crashing and sunsets that create the most magical light… It’s hard not to feel centered and happy after watching the waves and sticking your toes in the sand. Being able to end so many of my photo sessions there and watch the sunset is so rejuvenating. It reminds me how lucky I am to live in California and have photography as my profession.

One thing I’m learning that is so important through my career journey is maintaining a healthy work/life balance—it’s something I often struggle with, but who doesn’t? Here are some tips that have really helped me; even if you practice just one of these daily you’re off to a good start!

er! t n e o t e r e click h

AY G IVEEAQW UARTS

WIN A ROS K DESIGNS FROM STAR NECKLACE Or enter @ http://bit.ly/2avzRna

1. Create boundaries Take time to unplug each day. Don't turn your phone on until your official “work” day begins and after a certain hour (that aligns with your professional work schedule), close out your email and don't respond to clients. This is your time and you deserve it.

2. Listen to your body Acknowledge when you need to take a break and schedule time in for yourself just like a work schedule. Make your mental/physical health a priority and know that your career will be better because of it -- you're nourishing your business by nourishing yourself.

3. Surround yourself with your favorite people Lean on your friends and make time for them. Embrace each moment with your favorite people. Acknowledge that your work is important, but so are your personal relationships.

4. Make a list Make two lists: one of what your perfect day would look like and one of what your actual day is like. Try to swap out something from your perfect list to your daily routine and over time you will be living your best life on a regular basis. Why can’t we have our perfect day everyday?!

5. Find your happy place This one ties back to #4. Whatever that means for you. Take a moment to ask yourself: what do you love doing most? Where do you feel most relaxed? It could be a place or simply a state of mind; whatever the case, go there and access your happy place! Invest in YOU!

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take time to do what you love! pick up a good book, or spend a day playing photographer on the beach!

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win these!! see details on page #157 & page#161

Lean on your friends and make time for them. Embrace each moment with your favorite people.

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ter! n e o t e r e h click

AY G IVEULTAI-PW URPOSE

M WIN A M NI CHAR OM DON R F F R A SC Or enter @ http://bit.ly/2aIJphx

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THE LAST BITE

By Eliazabeth Van Lierde, Creator of The Whisking Kitchen

If you couldn’t tell by now, we love a good recipe and a great presentation! Recently, we connected with Elizabeth Van Lierde, creator of The Whisking Kitchen, a food blog filled with gorgeous, original recipes. From the ingredients to the finished product, we are hooked on Elizabeth’s style. With an extensive knowledge on yummy eats, we knew she’d have some great advice and an amazing recipe to share. As it turns out, we were totally right!

Q

How do you come up with your recipes and what inspires the creative process?

A:

Books! Yes, I will stand in the cooking section at Barnes & Nobles for hours! Other blogs as well. Also, eating at unique restaurants and going on vacation are all very inspiring for me. Of course the most obvious of inspirations is seasonal produce and working in a recipe around them.

For those of us who feel like we have to follow a recipe to be a successful cook or baker, but want to create some original recipes too, what do you suggest?

A:

Know the basics. The first key to success with creating your own signature dishes is knowing the basics. You have to crawl before you can walk and that is certainly true with cooking as well. Before you head into a mega complicated lasagna recipe that involves three different kinds of meats, six different cheese, and making your own sauce… take a step backwards!

Get seasoned at a few basic recipes and then begin adding your own twist. A new ingredient here or a different kind of sauce there will seem far less daunting if you have mastered a foundation with the recipe.

If you’ve never really cooked/baked, or just aren’t really great at it, what are some simple must-knows when starting out, or hoping to become more skillful in the kitchen?

A:

Start with what you like. People ask me this all the time. Seriously! The best piece of advice I can give to someone who isn’t really interested in cooking is to start out with something you actually like eating. I have never really been great at something I wasn’t interested in, and the same goes for cooking. Is pasta carbonara your go-to order for Italian? Try tackling it so you can have it in the comfort of your own home!

APRICOT TART WITH ALMOND FLOUR CRUST Almond Flour Crust Ingredients 2 ½ Cups of almond flour l 1 ½ Sticks of organic l grass fed butter, melted l 3 Tablespoons of organic sugar l ½ Teaspoon of kosher salt

Tart Ingredients 6-8 Apricots, depending on size l ¾ Cup of organic sugar l ½ Teaspoon of kosher salt l 1 Teaspoon of vanilla extract l 1 Teaspoon of cinnamon l 2 Tablespoons of fresh lemon juice

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How To

Preheat oven to 375 degrees. In a large bowl combine almond flour, melted butter, organic sugar and salt until the mixture is coarse. This crust should resemble a graham cracker crust. Press mixture evenly into a tart pan. Bake for 25-30 minutes or until the crust is just golden. Let cool for 10-15 minutes, before adding fruit.

Slice apricots into thin slices and mix with sugar, vanilla extract, cinnamon, salt and lemon juice. Let fruit slices marinate for 10-15 minutes. Arrange apricot slices in cooled tart shell in a circular rotation. Return to oven for an additional 15-20 minutes or until apricot slices have softened but not burned. Keep a close eye. Let cool for 30 minutes and serve with vanilla ice cream. Serves 8 Slices Prep time: 20 minutes | Cook time: 50 minutes

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THE LAST LOOK

By Jessica Boskoff, CEO + Founder of Twenty Three Layers

5 ways to incorporate florals into seasonal entertaining Jessica Boskoff, CEO + Founder of Twenty Three Layers - the innovative event planning and design firm, has always had a talent for entertaining and an eye for awe-inspiring design and florals. And while Summer is all about beautiful blooms and gathering with those you cherish, we looked to Jessica for easy DIY inspo and ways to add a dimension of beauty with seasonal flowers.

Tag + Card Design | TPD Design House tpddesignhouse.com Florals | Van Vliet & Trap vanvlietandtrap.com

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here’s what she had to say...

Escort Card 2 Ways: Here’s an alternative to the traditional tented place card that can also be taken home as a hostess gift: bud vases with one or two gorgeous blooms placed inside, tied with a tag including a name and/or table number. If you don’t have time to get these printed, you can easily replicate by cutting a piece of thick cardstock, painting on a design, and writing in the details. Escort sticks are also super fun -- just glue the tag to the front of a wooden craft stick and viola!

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Fresh Flower Napkin Ties: Petite flowers or foliage tied to a linen napkin is a subtle, yet beautiful accent. The great thing about this concept is that it can be used to add in some color or texture, giving your tablescape another dimension.

Floral Chair Back: This one I love to use for special occasions like hosting baby or bridal showers, rehearsal dinners or birthdays. This is a beautiful way to make the guest of honor feel special! Take a handful of blooms, tie the stems around the back of the chair with some floral wire, and there you have it! Add in some colorful streamers for another layer of pretty.

Flower Ice Cubes: Just too lovely for words! Using edible flowers, add water, and freeze them into ice cubes. Once frozen, toss them into a delicious bowl of punch or into individual glasses. Your guests will fall in love with this idea!

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Lavender Bundles: A special way of saying ‘thank you’ to your guests for celebrating alongside you.

Dried lavender has a very calming scent and the best part is, it can last for a long period of time. Wrap the lavender in a bundle with kraft paper, then with a tag, and piece of string, tie a bow, and there you have it!

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SEASONAL SIPS

recipes

By Elizabeth Palmer Califano

STRAWBERRY PINK PEPPERCORN SMASH

LEMON GINGER MARGARITAS

WATERMELON TEQUILA AGUA FRESCAS

This bright cocktail comes with a spicy kick, thanks to an easy homemade pink peppercorn infused simple syrup that’ll take your homemade cocktails to a whole new level!

Toss all the ingredients in your blender, and you’ve got a delicious cocktail faster than you can say “fiesta!”

Juicy summer watermelon and tangy lime serve as the perfect vehicle for a delicious tequila cocktail, ideal for hot summer nights.

Makes 2 cocktails (with extra pink peppercorn syrup) | Total Time: 20 minutes

Ingredients • • • • • •

1 cup organic cane sugar 1 cup water 4 tablespoons pink peppercorns, crushed 1 lemon, zest removed and set aside ½ cup strawberries, stems removed, berries halved 3 shots vodka

Makes 4 cocktails | Total Time: 10 minutes

Ingredients

Ingredients

•

• •

• • • • • •

1 whole lemon, cut into quarters (or use a lime or an orange if you prefer) 1-inch piece of ginger, peeled 1 tablespoon agave (optional) 3 ounces silver tequila 2 ounces triple sec orange liquor 3 or 4 ice cubes Salt or sugar for garnish, and extra lemon wheels to serve

How To

How To

In a saucepan, whisk together the sugar, water, peppercorns, and lemon zest.

Bring it up to a boil, and let it cook down to a syrupy consistency, 5-6 minutes.

Remove from the heat, strain out the solids, and whisk in the juice from your lemon.

In a shaker filled half way with ice, add the strawberries, vodka, and 2 shots of your pink peppercorn simple syrup.

Shake vigorously for 1 minute, and then pour into two short glasses filled with ice. Garnish with a sliced strawberry, and enjoy!

Note: You can also top this cocktail with sparkling water or champagne to make it light and bubbly.

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In a high speed blender, add the lemon quarters, ginger, agave, tequila, and triple sec. Blend on high speed until the lemon and ginger are totally pulverized.

•

¾ cup Silver Tequila 4 cups organic watermelon (seedless), chopped ¼ cup organic lime juice, freshly squeezed

How To

In a blender, combine all three ingredients, and blitz together until smooth.

Divide between four glasses, and garnish with lime or watermelon wedges if desired. Enjoy!

Add the ice cubes, and blend until smooth. Alternatively, you can pour the mix over ice to serve.

Rim the edges of your glasses with sugar or salt if using, and garnish each margarita with a lemon wheel. Enjoy!

Note: This recipe also makes a healthy virgin drink. Just replace the alcohol with the same amount of water for a zesty healthy beverage that’s perfect for sipping on a hot day.

make up a big batch of these for your next gathering—they’ll be the hit of the party!

Where there's lots of food, there's often lots of people! Whipping up a recipe is a great way to share love and application for those around you.

Enjoy!

FARMER’S MARKET SALAD

ZUCCHINI NOODLES W/ TOMS & PARM

PEACH PORTOBELLO BURGERS

This quick and healthy salad is a great way to take advantage of that wonderful end of summer farmer’s market haul.

This 10 minute, one pan wonder recipe is ready in less time thank it takes to peruse your takeout menu options.

With summer here, Bikini friendly burgers are hard to come by, but these fit the bill.

Serves 2 generously, with lots of extra dressing Total Time: 15 minutes

Serves 1 (easily doubled) Total Time: 10 minutes

Ingredients

• • • •

Serves 2 | Total Time: 30 minutes

• • • • • • • • • • • •

1- 8 oz. package firm tofu 2 tablespoons brown rice miso paste 2 cloves garlic 1 tablespoon fresh lemon juice 2 tablespoons tamari or soy sauce 1 tablespoon sesame oil 1 tablespoon honey or maple syrup 2 heads of romaine lettuce, stem remover, and leaves thinly sliced 1 avocado, peeled, pitted, and sliced 1 small handful cherry or grape tomatoes, halved or quartered Salt and pepper to taste Hemp hearts and sesame seeds, to serve (optional)

How To

In a high-speed blender, add the tofu, miso paste, garlic, lemon juice, tamari, sesame oil, honey, and a pinch of salt and pepper.

Blitz together until completely blended and smooth.

On a large platter, layer the romaine lettuce, avocado, and tomatoes. Drizzle with the dressing, sprinkle with the hemp hearts and sesame seeds, and serve with extra dressing on the side. Enjoy!

Ingredients

• • • •

2 zucchinis, spiralized 2 cloves garlic, chopped 1 tablespoon olive oil 1 small handful cherry or grape tomatoes, halved 1-2 tablespoons fresh lemon juice (about ½ lemon) Grated parmesan cheese, to taste Salt and pepper, to taste Fresh basil, to serve

How To

In a skillet over medium high heat, add the zucchini, garlic, olive oil, and tomatoes with a pinch of salt and pepper, and toss to combine. Let thins cook for 5-6 minutes, stirring often, until the zucchini is crisptender.

Add the lemon juice and parmesan cheese, and turn off the heat. Toss everything well to combine, and season to taste with more lemon, salt, pepper, or parmesan if needed.

Sprinkle over some fresh torn basil, and dig in!

Add-Ons: Chickpeas, shredded chicken, hemp hearts, grilled shrimp, crumbled tofu, red pepper flakes, peas, corn, sautéed mushrooms, white beans, mozzarella balls.

Ingredients • • • • • • • • • • •

¼ cup balsamic vinegar 1 tablespoon maple syrup 2 cloves minced garlic 2 Portobello mushroom caps 1 peach, pitted and thinly sliced ½ red onion, peeled and sliced into ¼ inch rounds 2 slices mozzarella 1 small handful fresh arugula 2 tablespoons arugula pesto (recipe below- or use store-bought) 2 sesame buns Salt and pepper to taste

Arugula Pesto

In a blender, combine 1 handful arugula, 2 peeled garlic cloves, 1 handful mixed herbs (basil, mint, parsley, etc.), ¼ cup extra virgin olive oil, and 2 tablespoons lemon juice. Blitz everything together until smooth, adding a tablespoon or two of cold water if needed. Season to taste with salt and pepper.

How To

In a large shallow bowl, whisk together the balsamic vinegar, maple syrup, garlic, and a pinch each of salt and pepper. Add the mushrooms, peaches, and onions, and toss until they’re all coated. Allow to marinade for 10 minutes.

Heat a grill pan or outdoor grill to medium high heat. Grill the mushrooms for 3-4 minutes on each side, until tender. Repeat with the peach and onion slices, until everything is just tender and slightly charred in places.

Toast your buns on the grill, or under the broiler in the oven if you’re using a grill pan. Top the bottom half of each bun with the mozzarella, and toast until melted.

Spread the arugula pesto on the top side of each bun, then layer the mushrooms, peach slices, and onions over the bottom bun with the mozzarella. Top each burger with a small handful of fresh arugula, and cover with your top bun.

Serve hot, with extra pesto on the side for dipping. Enjoy!

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credits Feature Contributors: Olive & June, Sarah Gibson Tuttle The Bungalow, Brent Bolthouse Blushington, Stephi Maron Beaming, all team Splendid, Jennifer DeClark The Larchmont, Chris Kramer and Michael Bryant Alfred Tea Room, Josh Zad and Jordan G. Hardin Salt & Straw, Kim Malek Erin McKenna's Bakery NYC, Erin McKenna Work and Play, Valorie Darling The Last Bite, Elizabeth Van Lierde The Last Look, Jessica Boskoff Recipes, Elizabeth Palmer Califano Product Contributors: Blushington Makeup and Beauty Lounge The Great Sweet Laurel Bakery Faces: Alaina Gungor Annie Trevino Carlina Baldonado Jesse Goddard Jill Dobrowolski Katie Jensen Kira Sullivan Lara Shah Megan Stark Michaela Simon Michelle Foster Molly My Nicole Haley Valorie Darling

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