Poketo is now offering a variety of amazingly creative classes in store all aimed to enhance a creative lifestyle from flower arranging, to food and craft classes. In fact the condiment class I took was in such high demand that Poketo is offering a second class in June.

I was delighted to see my friend and fellow blogger Adrianna from A Cozy Kitchen at the class. Taking cooking classes with a friend is so much more fun, am I right?

Zach Negin our instructor encouraged us to get creative making our mustards and supplied us with all sorts of vinegars, spices, sugars, you name it. We sampled, tasted, mixed and blended until we each had very different and unique versions of our homemade mustards. Mine turned out to be a Spicy-Honey-Whiskey-Garlic-Mustard concoction. Entirely strange but surprisingly delicious.

Next we made Sriracha hot sauce with fresh red jalepenos, Lactose Fermented Ketchup and Vegan Worchestershire sauce. (Bloody Marys anyone?)

All that seemed to be missing was a big basket of french fries to dip in our delicious new sauces.

Cue the fairy dust sound effects….in came Wurstkuche with steaming hot, thick cut french fries for dipping. Is it sad to admit that this was my favorite part? We sampled Zach’s Champagne Garlic Mustard and Habanero Mustard as well as our own creations and I was in condiment covered heaven.

At the end of the class we went around the large prep table taking a minute to say a few words about our experience. The words Spicy, Delicious & Creative came to mind!

Photos by Joanne Pio

Poketo
820 E 3rd Street
Los Angeles, CA 90013

Sign up for future Poketo workshops here

Illustration by Ann Shen for Freutcake

Watermelon Lemonade

1/2 cup white sugar
1/2 cup water
4 cups cubed watermelon
3 cups cold water
1/2 cup fresh lemon juice
6 cups ice cubes
Garnish with fresh rosemary or mint (optional)

Directions:

1. Place the watermelon into a blender. Cover, and puree until smooth. Strain through a fine mesh sieve.
2. Bring sugar and 1/2 cup water to a boil in a saucepan over medium-high heat until sugar dissolves, about 5 minutes. Remove from heat.
3. Stir in 3 cups of cold water and the lemon juice.
4. Divide the ice into 12 glasses, and scoop 2 to 3 tablespoons of watermelon puree over the ice, then top with the lemonade. Gently stir before serving.

Variation: For Watermelon Rosemary Lemonade…add a few sprigs of fresh rosemary to step three in order to infuse the simple syrup with rosemary flavor. Remove sprigs before continuing to step 3.

]]> http://www.freutcake.com/in-the-kitchen/drinks-anyone/watermelon-lemonade/feed/ 12 http://www.freutcake.com/style-2/a-day-at-the-pool/?utm_source=rss&utm_medium=rss&utm_campaign=a-day-at-the-pool http://www.freutcake.com/style-2/a-day-at-the-pool/#comments Tue, 14 May 2013 12:00:53 +0000 freutcake http://www.freutcake.com/?p=11302 Yesterday was 97 degree outside, 111 degrees in my car, and quite possibly hotter in my studio. Friends with pools BE WARNED. I’m slathering on sunscreen and ringing door bells because this weather calls for a day at the pool and a round of popsicles for all.

1| Synchronized Swim iPhone case 2| J.Crew, Polka dot top & bottom 3| Beach towel 4| Kate Spade, Popsicle Coin Purse 5| Fishnet Tumbler 6| Beach Ball 7| Kate Spade, Mayan Riviera Bag

Note: Freutcake will not be held responsible for Mothers experiencing flashbacks to college Cabo trips while drinking this beverage.

Coconut Creamsicle Margarita- photo & recipe via How Sweet It Is

Let me start by saying that stepping into Anthropologie is pretty darn inspiring, let alone spending the afternoon crafting in store with a great group of ladies.

The tables were set with heaping bowls of dried flowers that we served up in latte bowls, essentials oils, small nosegays of roses and ranunculus and ribbon galore. It was a sensory overload of all things floral and let me tell you, these craft tables smelled heavenly.

Laura Hooper Calligraphy graciously made our crafters the most gorgeous rose gold-foiled “Happy Mother’s Day” tags to tie onto the scrub jars gifted to us by Weck. If you’ve ever used Weck jars, you will know just how beautiful they are and perfect for filling with homemade scrubs, jams, or any other homemade treats!

There was quite a bit of laughing…

Pouring and mixing…

…And snacking on scones with lemon jam, cream, berries and thumb print cookies.

We made lavender scrubs and rose scrubs both flecked with dried petals and infused with essential oils. Although most everyone gave in and added a bit of both flowers!

I absolutely loved meeting so many of you in person for the first time and seeing old friends as well.

In the end, it was a perfect way to spend a Sunday morning celebrating our Mom’s and mixing up such lovely and luxurious gifts for them.

Thank you to everyone who attended and made this event so special.

Including my own Mom (below) who just joined Instagram and was trying out her new skills at the event. Way to make your blogger daughter proud.

Photos by Joanne Pio

If you missed the event and would like to make these scrubs for yourself you can download my event handout right here. Also, I will be loading more photos from the event today on Facebook or you can check it out on Instagram under the hash tag #anthroevents.

Floral Body Scrub- recipe by Freutcake
1 Cup Sea salt
½ Cup Sweet Almond Oil
5-7 Drops Lavender or Rose Hip Seed Essential Oil
1 Tbsp. Dried Lavender or Rose
Weck Jars

Directions:
1. In a small bowl mix exfoliate, oil and essential oil until well combined.
2. Add dried flowers if desired and fold in.
3. Spoon into Weck jar or sealed container. Body scrub should last up to a few weeks in the bath.

Sources
LH Calligraphy, Mother’s Day Gift Tags – available on Etsy
Weck 900 Jars – we used the 1/5 L Mold Jar, also available at Sur la Table & Poketo
Now Solutions. Sweet Almond Oil- Whole Foods or Amazon
Now Solutions, Lavender Essential Oil – Whole Foods or Amazon
Now Solutions, Rose Hip Seed Essential Oil – Whole Foods or Amazon
San Francisco Salt Company, Dead Sea Salt
Culinary French Lavender – Amazon
Culinary Rosebuds & Petals – Amazon

Wearing
CloverLace Dress- Anthropologie

photo by Leah Bergman for Freutcake

I thought we could use something homey and light so I made a pot of Sweet Potato Black Bean Chili with a big salad on the side. This chili is healthy, fresh, spicy and incredibly delicious when topped with avocado and sour cream. It feels good to start getting back into the rhythm of things! Next up…baking.

Sweet Potato & Black Bean Chili- adapted from Eating Well

1 tablespoon plus 2 teaspoons extra-virgin olive oil
1 medium-large sweet potato, peeled and diced
1/2 large onion, diced
2 cloves garlic, minced
2 tablespoons chili powder
4 teaspoons ground cumin
1/4-1/2 teaspoon ground cayenne pepper (spice to taste)
1/4 teaspoon salt
2 1/2 cups chicken stock (or vegetable stock to make this vegetarian)
2 15-ounce cans black beans, rinsed
1 14-ounce can diced fire roasted tomatoes
1 4-ounce can green chilies
juice of one lime1/2 cup chopped fresh cilantro (optional)

garnish
fat-free sour cream
sliced avocado

Directions:

1. Heat oil in a Dutch oven over medium-high heat. Add sweet potato and onion and cook, stirring often, until the onion is beginning to soften, about 4 minutes. Add garlic, chili powder, cumin, cayenne and salt and cook, stirring constantly, for 30 seconds. Add stock and bring to a simmer. Cover, reduce heat to maintain a gentle simmer and cook until the sweet potato is tender, 10 to 12 minutes.
2. Add beans, tomatoes and lime juice; increase heat to high and return to a simmer, stirring often. Reduce heat and simmer until slightly reduced, about 5 minutes. Remove from heat and stir in cilantro.
3. Top with a dollop of fat-free sour cream and a sliced avocado.

Key Lime Mojito- Recipe/Photo via Essentially Lilly & Martha Stewart

 Illustration by Ann Shen for Freutcake

Easy Homemade Churros – via All Recipes
1 cup water
2 1/2 tablespoons white sugar
1/2 teaspoon salt
2 tablespoons vegetable oil
1 cup all-purpose flour
2 quarts oil for frying
1/2 cup white sugar, or to taste
1 teaspoon ground cinnamon

Directions:

1. In a small saucepan over medium heat, combine water, 2 1/2 tablespoons sugar, salt and 2 tablespoons vegetable oil. Bring to a boil and remove from heat. Stir in flour until mixture forms a ball.
2. Heat oil for frying in deep-fryer or deep skillet to 375 degrees F (190 degrees C). Pipe strips of dough into hot oil using a pastry bag. Fry until golden; drain on paper towels.
3. Combine 1/2 cup sugar and cinnamon. Roll drained churros in cinnamon and sugar mixture.
* Instructional video here.

Chocolate Dipping Sauce

3 1/2 ounces dark chocolate, chopped
1/2 cup heavy cream

Directions:
1. Heat cream in a small sauce pan until small bubbles begin to form around edges of the pan. Do not boil.
2. In a bowl add chopped chocolate and pour hot cream over it to melt. Allow to sit a few minutes before stirring to combine.

1| Anthropologie, Grandiflora Maxi Dress 2| NARS, Red Lizard 3| Big Garden Printed Rug 4| Recipe for Pomegranate Margaritas 5| Mason Jar Cocktail Shaker 6| Crocheted Outdoor Poof

Need a bit more inspiration? Here are a few ideas to make your Cinco de Mayo celebration sparkle: Roasted Jalepeno Blackberry Margaritas // Margarita Cupcakes // Avocado Mango Salsa // DIY Gilded Pinata // Easy Tissue Paper Garland

Just opened last week, Peddler’s is definitely a must stop cool and refreshing shop to visit.

You can watch the ice cream churn, peddle-powered, right there in the store old school style in wooden ice cream buckets.

I probably should have hopped on one of the bikes myself to peddle off the creamy calories…but my scoop of peanut butter ice cream was too tasty and I just couldn’t be bothered.

Maybe next time!

Peddler’s Creamery
458 S. Main Street
Downtown, Los Angeles

Photos by Joanne Pio

What I wore:
Pants- Forever 21, similar
T-shirt- J.Crew, old
Hair bow- vintage scarf
Ring- Jewel Mint