30 before 30 - the complete list

my best friend put together a list of 30 things she wanted to do before she turned 30. it’s been fun helping her cross things off of her list and she recommend i make one, too. so here i sit, on the eve of my 29^th birthday.

i know many of us want to get more organized, clean out that upstairs closet and the like, but that’s not very fun to do or write about. so i’ve decided to make this list a bit more adventurous. some of these things i’m already planning to do and some are just wishful thinking.

in no particular order:

1) run the ucla perimeter

2) visit a state or national park

3) do 1 pull-up (without jumping!)

4) bake a new type of dessert/pastry

5) go to a music festival

6) perform at a karaoke bar

7) try a new sport

8) try a new food

9) see a new band

10) visit a new la landmark

11) go to the santa monica farmers market

12) explore a new trail

13) spend a day in a new city

14) enter a baking contest

15) go on an adventure in las vegas

16) volunteer

17) go to a new local music venue

18) do the splits on my right and left side

19) morning run for 7 consecutive days

20) go to house of blues’ gospel brunch

21) visit a bakery kitchen

22) bike the strand in santa monica

23) switch over to organic cosmetics

24) plant an herb garden

25) bake the momofuku birthday cake for someone

26) go to a drive-in movie theatre

27) swim in the pacific ocean

28) visit mom’s family

29) visit dad’s family

30) host a theme party

feel free to join in on the shenanigans!

treats - blueberry cornmeal cake

ucla's food science class hosted a "science of pie" lecture, featuring christina tosi of momofuku milk bar and zoe nathan of huckleberry and sweet rose creamery. as i mentioned in an earlier post, i'm a huge fan of christina and momofuku. i've also enjoyed all of zoe nathan's amazing restaurants, so needless to say i was very excited to go to this lecture.

and did i mention there was a pie contest with samples? yes please!





the goods:
- 13 1/2 tsp unsalted butter (room temp)
- 3/4 cup + 3 tbl sugar (plus 2 tbl for the top)
- 1 1/2 tsp kosher salt
- 2 eggs (room temp)
- 4 1/2 tsp canola oil
- 3 tbsp maple syrup
- 1 tbl vanilla extract
- 1 1/2 cups flour
- 3/4 cup cornmeal
- 2 1/4 tsp baking powder
- 3/4 tsp baking soda
- 1 cup + 2 tbl plain yogurt
- 1/2 cup + 1 tbl ricotta cheese
- 1 cup blueberries

the equipment:
standup mixer, 9 inch cake pan, parchment paper

the how to:
- preheat oven to 350F
- line 9 inch round pan with parchment paper and grease with butter
- in stand mixer, cream together butter sugar and salt on medium-high for 2 minutes
- reduce to low and add eggs 1 at a time for approximately 3 minutes each

super creamy, similar texture to cake frosting

- add in oil, maple syrup and vanilla
- pause mixing and add in flour, cornmeal, baking powder, baking soda, yogurt and ricotta

you can see the cornmeal in the batter

- scrape down sides of bowl and gently mix before turning mixer back onto low and mix until just incorporated
- scoop batter into pan, top with blueberries and sprinkle with sugar

blueberries will sink down

- bake for 1 hour and 10 minutes
- allow to cool for a minimum of 15 minutes in pan before transferring to serving plate

blueberry cornmeal cake