Honey Hi

It's been so long since I've had avocado toast! Honey Hi is an adorable cafe in Echo Park that is 100% gluten-free.


It's weird that I can't think of that many completely celiac-friendly places to eat in LA.  And man they have good no-wheat bread! Along with a lemon avocado mash, this version also has paprika roasted sweet potatoes, scallion, pickled onions, sumac, and fresh herbs on top.


Our friends loved their breakfast sandwich and bowl - you can add a turmeric poached egg to any order. So fancy. The people who work there were so sweet, too. The only downside? No bathroom!


Honey Hi - 1620 W Sunset Blvd. 90026

La Colombe - Silverlake

Now we have lots of high-end coffee options in LA (Go Get 'Em Tiger, Groundworks, LaMill, Civil Coffee, Coffee plus Food) but Abe was extra excited to experience an Iced Black and Tan Draft Latte from the newly opened La Colombe in Silverlake.

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Christmas 2017

Yesterday was my birthday and it was perfect.


Whenever we're in LA on X-mas Eve, Abe and I like to drive to places that we usually avoid because of traffic and crowds. I've been wanting to visit Malibu Farm Cafe for a while, which is located at the end of the pier. Yesterday we got delicious matching vegan salads and enjoyed the view.


Abe surprised me with some treats from Rising Hearts Bakery, which is entirely gluten-free, vegan, and kosher. A yummy cookie sandwich (above) and some gingerbread cookie dough that we studded with vegan/gluten-free chocolate chips and baked off this morning for a potluck party tonight.


We've also been going to the theater a lot with our Movie Pass - Call Me By Your Name and Downsizing were both wonderful.


Our Hawaii trip was our gift to one another, but Abe still got me something to open up - this old skool (but newly released) Polaroid camera. I plan on documenting 2018 highlights and framing it all at the end of the year.


Happy Holidays!

Recipe: Rye Chocolate Chip Cookies

My friends Roxana Jullapat and Daniel Mattern have opened up Friends and Family in Thai Town! They're open for breakfast/lunch (dinner soon) - it's the perfect place to grab coffee/pastry and work, or meet friends. (And family, if you'd like.)


I met up with my buddy Nastassia Johnson - nothing gluten-free for me but I did buy a Rye Chocolate Chip Cookie for Abe. He loved it so much, I got the recipe for you. It would be the perfect thing to bring for any holiday potluck.


Rye Chocolate Chip Cookie Recipe

Yield: 20 Cookies

Recipe courtesy of Roxana Jullapat


  • 8 ounces unsalted butter

  • 1 cup granulated sugar

  • 1 cup dark brown sugar

  • 1 teaspoon baking soda

  • ½ teaspoon kosher salt

  • 2 eggs

  • 2 teaspoons vanilla extract

  • 3 cups whole-grain rye flour (we favor Grist & Toll Rye Flour)

  • 2 cups bittersweet chocolate chips


  1. In the stand up mixer set with the paddle attachment, cream the butter with the sugars for 2 to 3 minutes. Add the baking soda, and salt, and cream for another minute. Add the eggs one by one, and vanilla extract, and mix until well combined. Add the flour and mix until a dough forms. Add the chocolate chips and just mix to combine. Using a cookie scooper, portion out the dough into 20 balls. You could also portion them using a regular spoon and rolling them into balls by hand. Transfer the cookies to a tray, cover with plastic film and refrigerate for 1 hour or up to two days.

  2. Preheat the oven to 375º F. Set two oven racks to the middle positions of the oven. Line 2 cookie sheets with parchment paper. 

  3. Remove the cookies from the refrigerator and transfer to the prepared cookie sheets, spacing them at least 2 inches apart.

  4. Put the cookie sheets in the oven, and set a kitchen timer for 7 minutes. Then turn the cookie sheets, and bake for another 7 minutes or until the edges of the cookies are brown but the center is still a little gooey. Remove sheets from the oven. Let the cookies cool completely or enjoy while they are still warm.


The cookie dough freezes very well and you could prepare the dough and freeze up the shaped cookies up to 2 weeks in advance if you wished; after that the dough can acquire an off freezer flavor.