|| What I’m Lovin’ Right Now ||

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With the official start to summer only 2 short days away, I’ve been excited at all the fun to come. I can’t say that I have an absolute favorite time of year, because I’m usually ready for the change in season at the exact time the new season joins us (and this can’t ring more true right now). While fall and winter both have their unique traits and celebrations, I’m NOT a fan of being cold. At all. So if I had to pick, there’s something about summer that makes me happiest. Perhaps it’s because I’m a California girl through and through. I love sunshine, warm weather (if we can keep it around circa 80-85 degrees), the beach, long days, 4th of July, outdoor movies, the Hollywood Bowl, sundresses, sunnies, sandals, fruity cocktails and iced lattes. So the plan this particular summer season would be to channel as much of what you see in the picture above for the next 3 months.

love & light,

Candice


here’s what i’m lovin’ right now


|| Kate Spade’s Alyx sunglasses featured on Keiko Lynn’s blog last week. WANT. ||

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|| These 14k Gold Peach Wire Wrapped Earrings from Diamblond’s Etsy Shop. ||

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|| Homemade Frozen Strawberry Lemonade // Recipe here. ||

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|| Ryan Gosling’s very wise and very true words. ||7b04ce5c55ab76db9a3211a4637a4614


|| Vintage inspired door knobs as curtain tie-backs // Details here. ||

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|| Revlon’s Plum Seduction Nail Polish (currently on my toes and perfect for summer!). ||

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|| What’s inspiring me to want to drop everything and take a summer adventure.||

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|| Mushroom, Asparagus + Prosciutto Pizza with Balsamic Glaze // Recipe here. ||

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*click photos for image sources.

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How I Custom Designed My Own Pizza

Location: 12103 Ventura Boulevard, Studio City

So I know that turkey, stuffing, mashed potatoes, and cranberry sauce are all that’s on the brain this week, but I just had to share the great news with you! I cannot at all take the credit for this awesome find, my boyfriend told me about it, but the moment we stepped inside I knew pizza would never be the same. It was described to me as the “Chipotle for pizza!”

Pizza Rev sits not too far from the corner of Laurel Canyon Boulevard and Ventura Boulevard in Studio City. Its motto: craft your own pizza. My motto: I’ll take everything on mine!

{Making the dough.}

{Over 30 toppings to choose from.}

Interestingly, the decor reminds me a lot of Chipotle, down to the buffet style ordering set-up as you move along in line to build your own pizza, starting with their homemade dough. Next, choose your cheese, choose your sauce, and then choose your toppings. The thrilling thing about this place is that for $7.95 you can put ANYTHING you want on your personal sized pie. The sky’s the limit. Naturally, I went overboard as one does with a buffet of toppings to choose from.

{Building mine!}

For our gluten-free friends, Pizza Rev has you covered. While a small $2.00 increase comes with ordering their wheat free crust, unlimited toppings more than make up for it. If you’re too tired to create your own (and who in the world would these people be?) you can also order from their “Our Way” menu and stick with the basics.

{In the oven.}

A short wait while your custom designed pizza cooks in their open deck oven and you’re out the door. I crafted a regular dough pizza with olive oil, mozzarella, feta cheese, ricotta, all beef pepperoni, ham, spinach, tomato, mushroom, pineapple, and black olives! Told you, I went overboard, but O.M.G. was it delish!!

{My finished custom designed pizza :)}

Pita Pizza

Summer nights. Summer cooking. I’ve been afraid to turn on the oven over the last few nights because my apartment has been so H.O.T. You can only use the “let’s eat out because I don’t want to turn on the oven” excuse maybe once a week (and I used mine already). When the hummus I bought at the farmer’s market expired and I still had an entire pack of pita bread left over, I threw it in the freezer until I could figure out what to do with all the leftovers. So I took advantage of a little treat that my boyfriend will sometimes make while we’re hanging out on the weekends, tailored it to my taste buds, and turned it into a quick dinner item. The best news? The oven only needs to be on 20 minutes max.

You’ll need pita bread and toppings of your choice. I went with pepperoni, mozzarella cheese, monterey jack cheese, black olives, tomatoes, pineapple and olive oil.

Spread olive oil over pita bread and assemble toppings to your liking.

Place directly on the oven rack at 425º. I like to line the bottom of my stove with foil to catch any toppings that fall off during baking (and it always happens).

In 10-15 minutes you’ll have:

Grab yourself a glass of ice tea and some parmesan cheese and you’re good to go! YUM!