#nyc

Matcha Pancakes

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Shirt- &Other Stories|Perfume- Ellis Brooklyn

Photography & Styling by. Bernadette Mira

I’m always extremely picky about my perfumes. I tend to gravitate towards sensual smells that are along the line of musky, cedar like smells. Yet, every now and then a perfume comes along and surprises me. You know when you’re shopping around and checking out different perfumes and one just hits you right in the face? (HOPEFULLY not literally.) Ellis Brooklyn’s Fable Eau De Parfum did that to me. Not only is the packaging stunning and to die for, but the smell is unique. It was immediately sense memory for me. It took me back to when I was a kid and would endlessly suck on the honeysuckle flowers. The scent is light yet has this undertone of sensuality. Please, do yourself a favor and check out their perfumes.

So, on to the recipe! I’m not going to bore you with the details of the benefits of matcha powder, but it IS SUPER good for you! Just know that detail while you’re making yourself four pancakes and end up devouring them all. (This is what I’m telling myself.) These pancakes are delicious! I was kind of skeptical about the idea of adding matcha powder to a pancake recipe, but you only live once am I right?

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Matcha Pancakes

Makes 5-7

Ingredients 

1 1/2 cups of all-purpose flour (sifted)

1 tsp. of matcha powder

1/2 tsp. of baking powder

1/2 tsp. of baking soda

1/4 tsp. of sea salt

1 tbsp. of unsalted butter

1 tbsp. of granulated sugar

1 egg

2 cups of green tea soy milk 

1 tsp. of vanilla extract 

Coconut whip cream

1 can of coconut cream (omit juice-save for smoothie or juices)

1 tsp. of vanilla extract

1 tbsp. of granulated sugar 

Toppings

confectioners sugar

matcha powder 

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Directions:

  1. Make pancake batter: Sift dry ingredients together in a large mixing bowl. Flour, matcha powder, baking soda/powder and sea salt. Then set aside.
  2. In a medium size mixing bowl, mix 1 tbsp. of room temperature unsalted butter, sugar, egg, soy milk and vanilla extract until well incorporated.
  3. Then add the wet ingredients to the dry and mix until smooth.
  4. Tightly wrap and leave over night in the fridge until the next morning.
  5. Next day: Prepare a cold mixing bowl, by adding it into the freezer and leave for at least 20 minutes. Once 20 minutes are up bring out and mix the coconut cream on high-speed, either with a standing or hand-held mixer. After it has been mixed for two minutes add the vanilla extract and sugar slowly. Mix again for 5 minutes. Then once it becomes fluffy, leave it in the fridge until ready to use.
  6. By this time, you should start making the pancakes. Making pancakes are pretty simple. The way I do them is by adding about 1-2 tbsp. of butter to a large skillet on medium heat. Once the butter has melted I then gently add pancake mix by using a 1/2 measuring cup. Once the pancake batter has started to bubble on top its time to flip. Do this method how you please and what works best for you. You may, to keep the pancakes warm heat up the oven to 175. When you have finished your first pancake and progress to make more, add them to a baking sheet and put them in the oven so they stay nice and warm.
  7. To assemble the pancakes: I did this by largest to smallest.  Pancake, coconut whip cream, pancake, and so on and so forth. To top it off add sifted confectioner sugar  and sifted matcha powder.

Enjoy!  Partake in devouring some delicious yet some what healthy pancakes!

Much love,

                                Bernadette 

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Sunset Pink- Blood Orange Cocktail

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Asymmetrical Trench Dress- Chriselle x J.O.A. Collection| Trousers- Uniqlo| Tank- &Other Stories| Earrings- &Other Stories 

Photography and Styling by. Bernadette Mira

So far this year has been an interesting one. I’ve realized that I have spent more time stressing about things that are out of my control, rather than taking care of myself and focusing on the positive things in my life. As humans, I find we tend to focus on the things that we don’t have. Constantly craving for more and never being satisfied with what we have. Obviously, I shouldn’t/can’t speak for everyone out there, but it is something I have noticed in myself and it something that I want to change.

I am always trying to strive for success and this year, I have been turning my wheels by always applying/searching for jobs. Even applying for jobs that I don’t even REALLY want to do. What sense does that even make? I’m currently shaking my head at myself and letting myself know, it’s okay to take a breath once and a while.

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One of the most important things that I feel that I have put on the wayside when it comes to constantly applying for jobs and searching for ways to make money, is putting time into my blog and into my cooking. I seriously miss it! I miss taking the time going out to markets, especially the fresh market at Union Square NY. It’s always buzzing with people and the atmosphere is always sweet with the smells of fresh produce and goods. I finally took a day and just sat myself down and said, “Bernadette, grab that blood orange over there and make something!” So, I made something.

 

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Blood Orange Cocktail

Serves 1-2 

Ingredients 

1-2 oz of blood orange simple syrup

3/4 oz of orange juice

1/2 oz of sparkling seltzer water

1/2-3/4 oz of good gin

Served with a big ice cube 

Blood orange simple syrup

juice from 1-2 small blood oranges

1/2 cup of water

2-3 tbsp. of granulated sugar 

 

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Directions:

  1. To make blood orange simple syrup (can make the day before) add the juice from two blood oranges, water and sugar into a medium sauce pan on low to medium heat.
  2.  Then, stir in the sugar until it dissolves and let it set on low to medium heat for five minutes.
  3.  After creating the simple syrup, pour it into a small container and store in the fridge until you’re ready to use.
  4.  To create the cocktail add the ice cube first, simple syrup, orange juice, gin and then seltzer water last. After seeing the sunset effect the cocktail makes, gently stir together. Then simply enjoy and take time to take care of yourself.

 

Much love,

                                Bernadette 

 

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Fighting the good fight

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Satin Red Shirt- Pretty Little Thing| Bra- UnderArmour| Leggings- Uniqlo| Boxing Gloves- Twins|Tassel Earrings- H&M

Photography by. Bernadette Mira

Assisted by. Garrett Hagen

When I was a young girl I was constantly dancing. I started dancing to keep the traumatic experiences that I was enduring when I was 6 to about 10 years old at bay. I could express my feelings that way without turning it out on myself. All I wanted to do was dance. There was never a moment that I wasn’t thinking about it. While ‘studying’ at school, I would be creating new dance combos in my head. Then as soon as I would get home from school, I would turn on the stereo and dance in the living room until most of my family members came home and there wasn’t enough room to do double turns and leaps. After dinner,  I would then head to actual dance classes till about the late evening. Even though I needed that support from my parents to understand what I was going through, dance was the only thing that I could rely on. It helped me get through the most painful moments. I would dance while tears were streaming down my face and afterwards I can honestly say that I felt refreshed and felt like I was doing something for myself.

There became a point where dancing was put on hold and unfortunately I never seriously got back into it like when I was at 17. So, after years of almost zero physically activity, I found another passion. It’s been about a year and half now that I started doing kickboxing. I never thought that I would find something else that would make me feel the way that I did when I was dancing. Not only does it make me feel great from just the aspect from working out, but I feel like I have family there.

It’s almost like a slap in the face to the people who weren’t there for me when I was younger. I have that now and I’m grateful for that. If I’m down, people notice and they care to ask. The teachers are remarkable and they care immensely about what they’re doing. The past year and a half, I’ve been in and out of kickboxing from getting sick or hurt, which ALWAYS is a bummer during the down times that I’m out, but I’m always coming back to that space when I recover.  I found my family and I’m not going to let that go.

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Spaghetti Bolognese

Serves 4

Ingredients

1 medium onion finely diced

4 large garlic cloves minced

2 tbsp. of olive oil

kosher salt and black pepper to season

1 to 1  1/2 pound of ‘good’ ground beef

1 tbsp. of tomato paste

1 can of puree tomatoes

1/2 cup of water (if needed for sauce)

1/2 tsp. of dried basil

2 tbsp. of dried oregano and fresh oregano to top

1 tsp. of dried thyme 

1 tsp. of red pepper flakes

(More kosher salt and black pepper to taste)

1/2 a packet of spaghetti 

Parmesan cheese 

Directions:

  1.  For Sauce: In a dutch oven or large skillet, saute onion and garlic on medium heat with 2 tbsp. of olive oil until soft. Season with kosher salt.
  2. Then add 1-1 1/2 pound of ground beef and cook until brown on medium-high heat with the onions and garlic. Season with black pepper and kosher salt.
  3. Once brown, add 1 tbsp. of tomato paste and stir into the meat until combined.
  4. Then add one can of puree tomatoes (if there isn’t enough sauce add 1/2 cup of water to the mix and boil off till the mixture has reduced, for about 15-20 minutes)
  5. While the sauce is boiling off  add the seasonings. Basil, oregano, thyme, red pepper, kosher salt and pepper for taste.
  6. While the sauce is cooking on medium-high heat periodically stir so it doesn’t stick to the pan and or dutch oven.
  7. For Spaghetti: For my spaghetti, I add enough water until it fills the pot half way. I then add a dash of kosher salt and about 1-2 tsp. of olive oil. I then bring the water to a boil and add the spaghetti. I like to cook my pasta till al dente, about 15-18 minutes.
  8. Once draining the spaghetti and the sauce has reduced/seasoned to your liking, grab yourself a big plate and dig in. Be sure to add some fresh oregano and parmesan cheese to top it off! Enjoy!

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Overnight Oats and learning French…slowly

 

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Blouse- &Other Stories (similar)| Shorts- Thrifted (similar)

The Penguin French Phrase Book

Photography by. Bernadette Mira

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I have been trying to learn French about a year and half now…on and off. I know, that isn’t the way to actually progress, but I get bored easily. All jokes aside, I do, sincerely want to learn how to speak French fluently. My question is though, how does anyone successfully learn a new language?

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I want to convince my husband by saying, “Hey honey, I think we need to take a lonnnng trip to Paris so I can finally learn French.” We all know that isn’t going to go over well. WHO even has the funds to do something like that? Maybe, some rich white, eat pray love, woman who during her down time, just lays in the pile of money that she has. I digress, I guess I just have to whip myself back into gear. I need to be putting 100% effort in everyday…when I can, whether that be slapping sticky notes on food or appliances to remember the word pomme for apple.

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Speaking of food, this is making me hungry and I need to start preparing breakfast for tomorrow. I try to make meal prep as easy, and painless as possible. So, today I am sharing my recipe for overnight oats. It makes getting up in the morning a breeze and actually enjoyable. You can sit back and eat your oats while you try to learn some french…which hopefully, I’ll be doing.

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Pear Overnight Oats

Serves 1

Ingredients

1 cup of Irish style oats

1 cup of almond milk

1/2 tsp. of honey

1/8 tsp. of turmeric

1/4 tsp. of cinnamon

dash of nutmeg

half of a pear finely diced 

 

Directions:

  1. Add 1 cup of oats and seasonings to a medium size bowl or cup.
  2. Then add the honey, almond milk and diced pear.
  3. With a spoon stir up the oat mixture until fully incorporated.
  4. Cover with plastic wrap and store in the fridge overnight and enjoy the next morning!

 

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Turmeric Lemon Drink

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Shirt- Madewell|Trench-American Apparel (Similar)|Earrings- Madewell|Cap- Uniqlo

Jeans- Levi’s

Shoes- Nike (Similar)

Photography by. Bernadette Mira

My adoptive father surrounded the house I grew up in with photographs that he took throughout the years. I admired the rawness and shock that his photos invoked. When it comes to photography, I do have this pain that comes with it. I didn’t know that I would spend the rest of my life without them. I don’t have that family anymore that I grew up with. They aren’t the people who I thought they were and it has taken me a lot of time, but I have come to terms with that.

Even though that pain is there, I still enjoy taking photographs and capturing the human experience. One thing I find true that my adoptive father told me about photography in his most “arrogant stern voice” is, “It doesn’t matter what equipment you have. It all depends on the photographer and the story they want to tell.” That saying makes me frustrated. It’s almost as dumb as the saying, “There are no small parts, only small actors…” BUT it’s true. There are times when I get so hard on myself about not having the ‘best’ equipment or much of it. I mean, I  have been using the same camera for over ten years, which is a hand me down anyway. A Nikon D200, which is old as fuck.  I  grew up poor. Everything I have still and had are hand me downs. It makes me embarrassed yet, I will admit, I have produced some good images even with equipment that isn’t shiny and new.

As artists its easy to convince ourselves that we aren’t “good” enough and compare our work to other people’s’. It’s something I struggle with everyday, but I try to remember why I started taking photos. When I was 16, along with dancing, photography helped me capture the pain and sadness I was feeling then. I stopped when I started pursuing Musical Theatre, but once I opened up about being sexually abused to my adoptive family I started taking photos again to help me through the pain. That’s where I discovered cooking, food and product photography. As silly as it is, photography has saved me in some ways. So, in conclusion I will continue to take photos, even with the pain, even with shitty equipment, because it is a part of me. I’m not going to let that go.

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Turmeric Lemon Drink

(To heal colds and other remedies)

Serves 1

Ingredients

Juice from half of a lemon

1 cup of boiling water

1-3 turmeric ginger iced cubes

1/2 tsp. of turmeric 

5-8 thin slices of fresh ginger

1/2 tsp. of honey (optional)

Directions:

  1. Prepare turmeric ginger iced cubes the night before. Combine 1/2 tsp. of turmeric, 5-8 thin slices of ginger, and 1/2 cup-1 cup of water. Stir well and pour mixture into ice-cube tray. Should make about 5-7 cubes. Let them rest for 8 hours or overnight to freeze.
  2. In a kettle, boil 1 cup of water or more.
  3. Then add turmeric ice cubes, juice from half of a lemon, and honey into a heat proof mug.
  4. Once the water has boiled, pour the hot water over the ice cubes and watch them melt into the water. This should happen fairly quickly, about two minutes.
  5. After the ice cubes have melted, stir the mixture one more time then enjoy slowly or take it as a quick shot to help colds, sore throats, upset tummies and more.

 

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To my husband…

Today is my husband’s birthday. The most used sentence or thought that runs along the lines of, “I don’t know what I would do without you…” couldn’t be truer in our relationship. I honestly don’t know what I would do without him. He has gotten me through some tough moments in my life.

There are times when I think that he saved me from a bad situation when I was coping with a toxic family. He was the only one that took the time to understand me and genuinely cared about what I was going through. I have never met anyone else like that. Someone that is so kind and patient. He gave himself completely to me on the nights where I was curled up in ball on the bathroom floor contemplating suicide. He helped me out of that dark hole with his love and kindness. I will always be thankful for that.

So today is for him. Life can get in the way sometimes and it’s hard to stop and remember that we have loving people in our lives. It’s important to take the time to remember that. I have a loving husband and friend by my side for the rest of my life which is pretty amazing.

So, Happy Birthday my love. May this coming year bring you joy, growth and success, for you deserve it. Love always, your kitten.

Lemon Poppy-Seed Cake

By. Lady and Pups

Photography by. Bernadette Mira

Mascot Grape Sorbet with Toasted Graham topping 

  Photography by. Bernadette Mira

The past couple of weeks have kind of been a blur. With the ups and downs, I try to remember the ups rather than the downs. It’s easier to get through the day trying to remember the positive things in life. Well, that’s what I tell myself anyway.

So for today’s recipe, I unfortunately don’t have much to say or  have an insightful anecdote. I guess, remember that even through this tough time, in this difficult and painful world that love still exists. If we all remember that and strive for a better world, perhaps maybe it will happen. I’m truly cynical as person, but deep down I still believe the world can be better someday.

 

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Mascot Grape Sorbet

Ingredients 

1 pound of Mascot Grapes

2 tsp. of Pinot Grigio wine

pinch of nutmeg

1/2  14 oz can of condensed milk

Graham Cracker Topping

Ingredients

Two original graham crackers 

2 tbsp. of good butter

sprinkle of cinnamon 

pinch of sugar

pinch of sea salt

 

Directions:

  1. In a food processor add 1/2 of the grapes and mix until combined.
  2. Then with a cheese cloth or fine strainer, strain the grape juice into a separate bowl while leaving the seeds and pulp behind.
  3. Once all the juice has been strained add it into the food processor again while incorporating the 1/2 can of condensed milk, nutmeg and pinot grigio. Mix until well combined. Then set aside.
  4. Heat up a medium size sauce pan on low to medium heat and add the other half of the grapes to the pan.
  5. Once it starts to simmer, start squashing the grapes with a wooden spoon to get out the juice. When all the grapes have been squashed, cover the pan for five minutes on low heat to simmer.
  6. After five minutes, strain the juice into a separate bowl.
  7. Once all the juice has been strained add it to the food processor with the first mixture. (Should get about 1/2 -3/4 cup of juice from this)
  8. Pulse the mixture together until fully combined.
  9. Then pour the mixture in a tightly sealed container and freeze over night.
  10. Extra step:(Not necessary) The next day add the sorbet to the food processor and blend again and freeze again for another day.
  11. To prepare the graham cracker topping, heat up a non stick pan to medium to high heat and add 2 tbsp. of butter.
  12. While the pan is heating up finely crumble up two graham crackers then add them to the pan.
  13. With a wooden spoon stir the graham crackers into the butter while adding the cinnamon, sugar and sea salt.
  14. Once the graham crackers have turned slightly browner for about 2-5 minutes, take the pan off the heat and pour the graham cracker mixture into a separate bowl. Let it cool for 5 minutes. Then serve on top of the sorbet. Enjoy!

 

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