Iphoneography in Pacific Beach

TDH, the Frenchies and I take a weekly sunset walk on the beach.  We live in a 1940's house on the cusp of Pacific Beach and Bird Rock.  I snapped this photo on my iphone of a surfer right after he hopped out of the ocean.  I then edited and added filters using Camera+.  Which one is your favorite? 

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Video Friday - WHIT

This week's video is a creation from Whitney and her husband from the adorable apparel line WHIT out of NYC.  Enjoy the holiday weekend!  

Drive - Yoga on the Cowell-Purisima Trail

TDH and I explored the recently opened Cowell-Purisima Trail a few months ago while visiting Half Moon Bay.  You must walk the 7.5 mile trail next time you find yourself on the NorCal coast.  The gorgeous scenery inspired impromptu yoga at sunset.  (First time practicing in biker boots!)  And the coastal views were breathtaking, the herd of cows living on the trail are living the dream.  The trail was relatively flat but a perfect way to work up an appetite for dinner overlooking our wedding location at Sam's Chowder House.   

Destination - Sleepy Gamla Stan

If you find yourself in Stockholm, Sweden, you must walk around the 13th century island of Gamla Stan.  During the week it can be overcrowded and jam-packed with tourists but on a Sunday afternoon you can cruise the cobblestone streets peacefully.  Visit adorable little shops, snack on buttery bagels and take some time off of the museums & monuments itinerary. 

En Route to Santa Ynez

Can you tell I'm excited?

Lemon Thyme Whole Wheat Scones

I love scones, well all pastries for that matter.  My sister and I devoured the whole grain, buttery and flaky scones in Ireland daily last year.  But scones in the U.S. are typically super sweet and made with white bleached flour.  That is not the best way to start off a work day.
So, to satisfy my Irish pastry desires I set out to make a healthy scone.  I knew the base was going to be whole wheat pastry flour.  Do you use it yet?  It's amazing and can be used in breads, pizza dough, cookies, etc.  Go splurge on some right now or order my favorite online.
Now, what to put in the scone?
- I added toasted walnuts and almonds for a little crunch and texture. (I like textures, in my food, on my clothes, on art, anything really unless it's chocolate mousse.  Dark chocolate mousse should be smooth as silk!)
- TDH loves lemon, I mean, really loves lemon.  I experimented with the juice of two lemons and it gave the scones a bit of a kick at the end.
- Last but not least I added my favorite ingredient of Spring, fresh thyme.  My little thyme plant I bought at Sprouts was well worth the $2.50 investment, plus it looks pretty on the porch.

Alright, here's the recipe friends.  Feel free to swap out the nuts for a dried fruit or flax seeds or use a mix of flours.

Lemon Thyme Whole Wheat Scones

Ingredients
1/4 c agave
7 tablespoons milk or cream

2 1/4 cups whole wheat pastry flour
1/2 c toasted, chopped nuts
1 1/2 tablespoons baking powder
1/2 teaspoon sea salt
11 tablespoons unsalted butter, cold, cut into cubes
8 sprigs fresh thyme
2 lemons, juiced

1 egg, whisked

- Preheat the oven to 400F degrees, rack in the top 1/3.
- Toast nuts in a oven or toaster oven (another kitchen essential you should invest in) for 5-8 minutes until fragrant.  Cool and chop.
- Mix agave and cream together in a small bowl.
- Combine flour, baking powder, salt, thyme and nuts together in a bowl.  Using a pastry blender, fork or your hands cut the cold butter into the flour mixture.  Mix together until the butter is the size of peas.
- Add the milk/cream mixture and lemon juice.  Mix with a wooden spatula until the dough just comes together - don't over mix.
- Flour your cutting board or countertop and kneed the dough once or twice.  Shape into a rectangle or square if you prefer square scones or into a circle and cut pieces into mini pie slices.  Cut the pieces on the smaller side.
- Line two pans with parchment paper.  Place scones on pans with 1/4-inch distance between each of them.
- Whisk 1 egg in a small bowl.  Brush each scone generously with the egg wash.  (You can skip this step if you are pressed for time but it does give the scones a shiny top.) 
- Bake for 16-20 minutes, or until golden along the bottom and tops.

Makes 20 scones.

Shooting Borelli's Spring/Summer 2012 Collection in Belize

For this season's Borelli campaign we headed to Belize.  We spent a week shooting the new Spring/Summer colors at Matachica Resort and Spa and Ak'bol Yoga and Eco Retreat on San Pedro Island.  The bright teal ocean, vibrant casitas and white sands were the perfect backdrop for our new palette of Tangerine, Lilac, Bahama Green, Navy and Sunrise Pink.  You can view more of the shoot on our Facebook Page.  

Lilac Active Scarf

Active Wrap Dress

Bahama Green Active Scarf

Sunrise Pink Active Scarf

Tangerine Active Scarf

Crushed Red Pepper & Herb Focaccia Bread

I have a confession to make.  My parents didn't cook much growing up.  We grew up on take out.  I used to be AWFUL in the kitchen.  One time I baked cookies for a boyfriend in high school and he unfortunately shared them with his entire math class.  The teacher was horrified while everyone else had to spit them out.  The boyfriend told me later that day we would hire a professional chef if we ever got married.  (In case you are wondering, we didn't get married and TDH and I do not have a personal chef.)

I'm telling you this because I don't want you to be afraid of baking your own bread.  I had no idea what I was doing the first few times.  I tend to stick to focaccia bread because you don't need to knead it or use a special machine.  The trickiest part is getting the dough consistency right.  It should be slightly sticky and damp but not so sticky it clings to your hands.  In order to help you master fresh bread I will answer your dough questions via twitter.  Send pictures, questions or new ideas to @marissaborelli. 

Now, for the recipe.  My aunt's father-in-law passed down this recipe to her and I've tweaked it over the years.  Here's the latest version, incorporating super protein quinoa, brimming with fresh herbs from the backyard and flaked with crushed red pepper.  I didn't mince the herbs much this time around.  We've been watching Jamie Oliver's cooking show lately and in honor of one of his favorite sayings, "not mucking about" I threw whole thyme sprigs in the dough.    

Ingredients

1/4 cup lukewarm water

1 package yeast

pinch of sugar

3/4 c quinoa flour

2 ¼ c whole wheat pastry flour

3 c unbleached white flour

2-3 tsp salt

4 sprigs rosemary

small handful of fresh thyme

1 tsp crushed red pepper flakes

2 ¼ c water (add a little more if using whole wheat flour)

first cold-pressed extra virgin olive oil (the good stuff)

Maldon salt

1.  Whisk together yeast, water and sugar. Let yeast expand for 10 minutes.

2.  Mix flours, herbs and spices.  Add water slowly and combine with a mixer, spatula or your hands.  Dough should be slightly sticky.  If it sticks to your hands too much add more flour, if it is cracking add more water. 

3.  Drizzle extra virgin olive oil in a bowl three times the size of your dough ball.  Place dough in bowl and cover with a damp washcloth, secure with a rubberband.  

4.  Let rise until double - 1-6 hours (the bakers in Italy let it rise all morning or overnight but one hour is sufficient in a pinch).

5.  Preheat oven to 425* F

5.  Prepare a large cookie sheet or two 9x13 pans with good olive oil and sea salt on bottom and sides to prevent sticking.

6.  Stretch dough out on prepared pan or cookie sheet.  Punch holes with thumbs in dough, drizzle with olive oil and dust with Maldon salt.

7.  Bake 12-15 minutes.  

TriRock Series Campaign Debuts

Remember the post on the TriRock Series photoshoot?  I'm excited to share the campaign recently debuted in magazines.  Keep an eye out for Felipe and I running, biking and swimming on the pages of Competitor and Triathlete.  This particular shot was the toughest.  The crew doused us with freezing cold water while we had to smile and keep our eyes wide open.  How did I stay warm between takes?  With my BORELLI scarf of course!  Stay tuned for campaign updates all year long.

 

Weekend Photos

Del Mar, 15th st

first wildflower bloom of the season

when you let a five year old help with dinner

Percy and Nacho

Del Mar sunset picnic

pink sunrise at La Jolla Shores

Interested in working together or simply looking for more?  Email me, follow me on twitter, or join me on Facebook