Lulu's Easy Ice Cream Cake

Whole Foods Cotton Candy Jazzy and her birthday cake!

My god child Jazzie loves red velvet cupcakes, salty caramel ice cream and any kind of candy she can get her hands on. So for her birthday I wanted to include all of the above for her cake. I had about 20 left over red velvet cupcakes from a dinner party I held at my house which I decided to crumble and freeze. I bought Malton salt, caramel ice cream and cotton candy from whole foods. I used an 8 inch spring form pan which I covered entirely with plastic wrap. I then layered the bottom of the pan with the red velvet crumbles, on top of that I added the caramel ice cream and sprinkled it with the Malton salt and then repeated the process. Next put in the freezer for about 2 hours or until frozen. When you are ready to serve the cake, take it out of the freezer, turn it over on to the plate you will be using to serve the cake. Adorn with cotton candy. Jazzie and her friends went crazy for this cake. They couldn't believe you could put cotton candy on top of cake. Goes to show you can do anything you want!

Farm to Table


Erika (Grundy) Nakamura and Amelia (Lindy) Posada

espelette pepper mustard

Lindy & Grundy is the most beautiful butcher shop I have ever seen. It is located within walking distance from my home and has become the only place I go to to buy my meat. My husband Stevie is obsessed with this place ever since our dear friend Todd told us about it. The shop is run by Erika Nakamura and Amelia Posada (aka Lindy and Grundy), these two women have become powerhouses within their industry. All products: meat, eggs, potatoes, onion, etc. are all local, organic, hormone free and come from within 100 miles. Last night I hosted my cooking club at my house. Our theme for the evening was farm to table. No whole foods, no Trader Joes, no Ralphs, and so on. Their ingredient must be locally harvested. Buying produce from a farmers market will last you twice as long as anything you purchase from the grocery store. I bought steak, sausages and lamb from Lindy and Grundy. I rubbed the steak and the lamb with espelette pepper mustard from Monsieur Marcel which I grilled. I also grilled the sausages and used the mustard as a dip, it was delicious! This mustard is a great item to keep on hand. It can be used many ways. You can add mayo, garlic and fresh herbs to turn it into an aoili or just on a great hot dog. Bottom line, this mustard is a great condiment to be used on almost anything. Buy two!