Morning Masterpiece

Fig Yogurt with Banana, Guava, Honey and Cinnamon

I love fruit. I've been called a fruit. But sometimes fruit can feel a little boring in the morning. Making overnight oats or dumping some yogurt, granola and fruit in a bowl doesn't always give me extra satisfaction I sometimes need in the early hours of the day.

So when I need an little extra visual fulfillment or just need to impress a stranger who stayed over the night before, I like to put my best fruit forward and make a lovely looking plate filled with healthy ingredients to start the day.

I stop thinking of my food as ingredients, and more as materials for art. After assessing my materials I start thinking of the shapes, colors and textures before me. I begin cut shape profiles and lay them out on the canvas, which in this case is now a white plate. A dollop of yogurt, a drizzle of honey and a sprinkle of cinnamon completes my edible art.

So, next time you have guests over for brunch, or just want to make sometime special for yourself in the morning, take a few extra minutes for plating and make your own morning masterpiece. If you create something I would love to see it. Upload your breakfast to Instagram and use the hashtag #morningmasterpiece.

Dia de los Muertos in Los Angeles

My "Dia de los Muertos" altar in Los Angeles, California

My memories of "Dia de los Muertos" (Day of the Dead) at the cemetery of Xoxo in Oaxaca, Mexico live on in my California home every November. I honor those who have been in my life and celebrate their lives. The last week of October, I begin to collect my photos, objects in one spot and buy fresh marigolds from the farmers' market. My bookshelf slowly begins to transform into a beautiful altar to remember important people in my life - this year primarily in my thoughts were my grandfather, my cousin Josh and my friend Josh Clayton-Felt, as well as the "Ayotzinapa 43" (the forty-three students who were "disappeared" in Mexico). Each item on my altar is carefully selected and holds special significance. Candles, copal (incense) and marigolds are among the gifts that welcome and guide the spirits' return.

My altar lit with candles at night 

Altar detail

Altar Detail

Altar Detail

Altar Detail

Altar Detail

Among these gifts you will also find water and food, which often was a favorite of the deceased. Potatoes and eggs are offered for the spirit of my grandfather who taught me to make fried potatoes with which he often topped with a fried egg. "Pan de muerto" is a special bread that is made for Day of the Dead. It is slightly sweet, spiced with anise, flavored with orange and topped with sugar. My loaves are made with traditional bone shapes on top, but this year I switched it up and made a full skull shape with crossbones.

Ingredients ready to make "Pan de Muerto"

Making "Pan de Muerto" at home

"Pan de Muerto" at my altar

Crew of Bones Muhroni and my friend, Anselmo, with make up and ready to party.

With our large Mexican community here in Los Angeles, "Dia de los Muertos" has long been a community tradition. The most popular of celebrations is usually sponsored by Self-Help Graphics. This year people gathered around the altars built in Grand Park and celebrated with traditional dance and song.

City Hall in DTLA behind the Grand Park celebration for "Dia de los Muertos"

Downtown LA altar detail

Giant skull on altar in Downtown Los Angeles

The candle on this altar reads "Justice for Tayvon Martin"

Mac and Cheese Waffles, Leftover Makeover!

Mac and Cheese Waffle topped with Sarayo by Xhico

My aunt sends me emails constantly of stuff to try cooking. I think somewhere in the flurry of her emails I saw something about Mac and Cheese Waffles. I never read the article, but remembered it today when I was thinking of what to do with all this leftover amazing Mac and Cheese. So I decided to pull out the waffle iron and give it a go.

I gave the waffle iron a light coat of non-stick cooking spray and heated it up on medium-high. Then I saw some smoke and could smell a burning odor. Oops. I put the cooking spray onto way too soon. But I kept going. I sliced out a piece of mac and cheese from the casserole dish. I laid it in the waffle iron and it began to sizzle. I pressed the waffle iron until it was tight. I could hear the cheese crackling away and I could begin to smell it in the air. It was delightful. I waited and waited for about 8 minutes and thought it was done.

When I opened the waffle maker my macaroni surprise fell apart. The center feel right out as the top stuck snuggly to waffle iron. I pried it away from the top and bottom and set the crispy bits on a paper towel. I tasted them and they were salty, cheesy, crispy goodness. I had to make this work. Being a designer, makes me a good problem solver among other things.

After a quick wipe down, I let the waffler get hot. This time I sprayed a nice coat of non-stick cooking spray right before I put the slice of mac and cheese in. Also, I just gave it a gentle pressure as I closed it and didn't force it in too hard. This time I waited with anticipation. Would my adjustments give me a magic-mac-cheesy-waffle?

The aroma of the cheese crisping was promising. The crackling sound was another sign things were going good. After about 10 minutes I opened the waffle iron and it came away from what has become a golden crunchy crust of cheese. "Yahoo!" I exclaimed. I was so excited that I had actually accomplished this leftover make-over. I took the waffle out and could hardly wait to eat it. I threw it on a plate, topped it with some Sarayo and got to work on that salty, crackly, gooey, cheesy wonder waffle.

Get my BAKED MAC AND CHEESE RECIPE here!