Wednesday, April 24, 2013


SoCal is the land of eternal sunshine and has very nearly mastered the art of balmy. The desert evenings, on the flip side, are downright shiver-inducing. I know, I know; I'm not exactly dealing with tundra-like frigidity here. And the mild desert chill ain't got nothing on the bitter winters of the mid-West and East Coast. This gal comes to Los Angeles by way of the blustery winds of Chicago. I spent twenty odd years of my life desperately trying to acclimate to anything sub-75 degree perfection. Guys, don't hate. I just run cold. I swear I was amphibian in a former life.

The good news is that I've developed a damn near foolproof formula for a cozy evening to offset any lingering nippiness. Key ingredients include an over-sized chunky sweater, the latest episode of Game of Thrones on HBOgo (obsessed), and a steaming bowl of homemade curry. While finding the perfect sweater and TV show are on you, I am more than happy to hook you up with a stellar coconut milk curry recipe. Peep it:

{token ingredients shot}


14 oz can light coconut milk
2 tsps red curry paste
1 1/2 tsps curry powder (I used equal parts coriander, cumin and tumeric)
1/2 tsp maple syrup
1 tsp fresh ginger
4 tbsps Tamari or gluten-free soy sauce
1 bunch of green onions
an assortment of your favorite veggies (I used rainbow carrots, asparagus and bok choy)
1 cup brown rice
salt to taste

{the token in-progress shots}


  • Add the cup of rice to two cups of water in a large pot and turn the burner up high. 
  • Once the water starts to boil, cover pot and turn down to medium heat
  • Cook rice for about 45 minutes and then drain
  • Careful not to overcook the rice; it should have a nutty taste and an al dente texture

  • Do a rough chop on the array of beautiful vegetables you've assembled
  • Dice the green onions
  • Combine coconut milk, red curry paste, curry powder, soy sauce, and ginger in a skillet
  • Turn burner to medium heat; bring to a boil
  • Add chopped veggies and green onions; cover skillet and cook for 5-7 minutes
  • Stir in the basil; continue to cook for a few minutes until vegetables are tender (they should still have some bite)
  • Have yourself a taste, add salt if you so desire
  • And, huzzah, you've done it!

{token glamour shots}

Don't be timid with the portion size. My attempt at a more refined presentation was solely for the purpose of the photos. This is your night. This is your curry. Get sloppy.

Pour yourself a hefty helping of the brew over a substantial bowl of rice. Eat up,  homies!

Here's to cozy nights at home (with Peter Dinklage).

xx DRV

Thursday, April 4, 2013


On clear, sun-soaked days, herds of Angelenos grab their most revealing beachwear and greasiest tanning lotion and beeline to the nearest body of water. A fine bit of revelry to be sure, but why follow the crowds when you throw on a classic fedora, grab your camera and prance throughout downtown LA with one of your best friends in stride?

And, let me tell ya, traipsing through the beautiful, gritty streets is all the more delicious when sporting your fave vegan footwear and an over-sized handbag. Fact.

A few snapshots from the day. Admittedly, I got a little graffiti-happy, but I was rendered helpless by the colorful splendor.

Fedora from Etsy, Gap button down, Madewell jeans, Falling Whistles pendant, Rocket Dog booties, Cri De Coeur handbag

We stumbled upon this ancient contraption: ye ol' payphone.

xx Here's to aimless city wandering. In a fabulous hat. 

Photos by Meghan Wilson