Lucky Buns



I have been wanting to try Lucky Buns for a while now. Last time we tried to go there, they were closed due to an electrical problem. We got there right at the opening time. We noticed there were more staff than customers. Service was friendly. We had their single patty and at $11, you can’t beat the value. We also had their Green Goddess salad and found it fine. The bowl was too small and the dressing was on the bottom, so it was a challenge to toss it.

Alfie’s Bun Creekstone patty, gouda, runny egg, pineapple, pickled beetroot, arugula, lucky sauce, grilled red onion
I picked this burger. I enjoyed the grilled pineapple but my husband did not care for it. He ate all the pickled beets though.

El Jefe Bun Creekstone patty, Hatch green chili relish, gouda, queso fresco, red onion, yellow mustard, shaved lettuce
This was so messy to eat but very tasty. Lots of flavor.

Dark Chocolate Avocado Truffles

  • 6 oz . dark chocolate (I used 85%)
  • 1/3 cup mashed avocado (about 1 small avocado)
  • 1/2 teaspoon vanilla extract
  • pinch of salt
  • 2 tablespoons cocoa powder
  1. Combine the chocolate, vanilla extract and pinch of salt over a double boiler, and melt until completely smooth. (I just use an oven safe bowl over my small saucepan for this.) Mash the avocado with a fork until no lumps are visible, then stir it into the melted chocolate mixture until smooth and thickened. Place in the fridge to set for 20 minutes, or until slightly firm to the touch.
  2. Once the mixture has been chilled and is slightly firm, use a tablespoon to scoop the chocolate into 12 balls. Place them on a pan lined with parchment paper, and roll the balls between the palms of your hand to create an smooth surface.
  3. Place the 2 tablespoons of cocoa powder in small bowl, and roll each truffle into the cocoa to coat. Serve at room temperature, but store in the fridge for a lasting shelf life.

Petite LouLou Creperie



I first saw pictures of this bakery in one of the many emails I receive daily. It looked interesting and we decided to give it a try. It is located inside the Union market (pop- up). First of all, there is no price for any of the bakery items. I knew a head of the time that their specialty croissants were in the $4-$5 range. Service was fine.

Whipped Egg & Black Truffle Croissant, Prosciutto & Gruyère Croissant
Once I cut the egg and truffle croissant, I was wondering where the egg and truffle were? I walked to their counter and one of the staff told me that the egg was whipped into the croissant! It tasted sweet and I did not taste any truffle at all!

Prosciutto & Gruyère Croissant
It was good enough for one try but not good enough for a repeat purchase. It was too small for the price.

Little Pearl


Farro & Arugula Housemade yogurt, lamb sausage & pine nuts
A very delicious Middle Eastern salad. The lamb sausage tasted like a merguez which is a spicy sausage. Yogurt helped to cool you down. Mint was very fragrant.

Summer Strawberry Salad Seasonal flowers and greens, ricotta, shiso & candied almonds
A feast for the eyes and the mouth. Ripe sweet strawberries, crunchy almonds, tasty ricotta and pretty flowers. What else can you ask for?

The LP Jr. Cheeseburger Brisket & dry-aged striploin, cheddar, caramelized onions, pickles, Russian dressing & brioche bun
This was the only let down. A very small burger for $12. The patty was too thin. I rather pay a little more and get a bigger patty.

Hirshhorn Museum

Baselitz, Win. D. , 1959

Baselitz, The Whip Woman, 1964-65

Baselitz, Various Signs, 1965

Baselitz, Woodsman, 1969

Baselitz, Fifties Portrait-M.W. , 1969

Baselitz, Nude-Elke, 1974

Baselitz, Bedroom, 1975

Baselitz, Model for a Sculpture, 1979-80

Baselitz, The Bruckechor, 1983

Baselitz, A Modern Painter, 2007

Baselitz, A Green One, Kaput ’67, 2007

Baselitz, Mrs Ultramarine, 2004

Gerhard Richter, Annunciation After Titian, 1973

Paleo Carrot & Thyme bread

I saved this recipe a while ago and finally decided to make it. It turned out well.

4 carrots (13.8 oz)
Flaxseeds, blitzed/ flaxmeal (2.1 oz)
Pumpkin seeds (1.8 oz)
Sunflower seeds (1.4 oz)
3 tablespoons olive oil
2 eggs
2 heaped tbsp of chopped fresh thyme
Good pinch pink Himalayan salt

Preheat the oven to 375 °F (fan assisted) and grease a loaf pan. (I used a Silicone pan)
Chop the carrots into chunks and blitz in a food processor until it resembles a rice consistency.
Whisk the eggs with a fork. Mix the blitzed carrots, flaxseed meal, pumpkin seeds, sunflower seeds, olive oil, eggs, salt and fresh thyme together in a bowl.
Spoon the mixture into the loaf pan and bake in the oven for about 40 – 45 minutes until you can insert and remove a skewer without any crumbs sticking. Allow to cool and remove from the pan. Slice and enjoy.

National Portrait Gallery and Smithsonian American Art Museum

Simmie Knox, Dr. Norman Francis, 2016

Gregory Heisler, David Ho, 1996

Gaspar Enriquez, 2003, Luis Jimenez

Roy Lichtenstein, 1968, Robert F. Kennedy

Timothy Greenfield, 2005, Madeleine Albright

Jesse Frohman, 1990, Spike Lee

Kumi Yamashita, 2010, Chair

Kristi Malakoff, Maibaum, 2009

Russell Hoban, Micky Mantle, Roger Maris, 1961

LeRoy Neiman, Bobby Hull, 1968

Chickpea Niçoise With Tahini Dressing

I got the recipe from Real Simple. A very refreshing summer-y dish and very flavorful.

¼ cup olive oil, divided
1 14-oz. can chickpeas, drained, rinsed, and patted dry (I cooked my own)
½ teaspoon ground cumin
½ teaspoon kosher salt, divided
½ teaspoon black pepper, divided
8 ounces green beans or haricots verts, stem ends trimmed
4 large eggs
1½ tablespoons fresh lemon juice
1 tablespoons tahini
1 small clove garlic, finely chopped
2 romaine lettuce hearts, leaves separated
1 pint cherry tomatoes, halved
1 English cucumber, chopped
½ cup Gaeta or Niçoise olives
⅓ cup crumbled feta cheese

Heat 1 tablespoon oil in a medium skillet over medium-high. Add chickpeas; cook, stirring occasionally, until slightly crisp, about 8 minutes. Stir in cumin and ¼ teaspoon each salt and pepper. Remove from heat; set aside.

Cook green beans in a pot of boiling water until crisp-tender, 3 to 5 minutes. Using tongs, transfer beans to a bowl of ice water; drain and pat dry. Return water in pot to a simmer; gently lower in eggs and cook 11 minutes.

Meanwhile, whisk lemon juice, tahini, garlic, 1 tablespoon warm water, and remaining ¼ teaspoon each salt and pepper in a small bowl. Whisk in remaining 3 tablespoons oil; set aside.

Transfer eggs to a bowl of ice water. Let cool 5 minutes, then peel and quarter.

Assemble chickpeas, green beans, and eggs on a platter with romaine, tomatoes, cucumber, olives, and cheese. Drizzle with dressing.