The other day, I came across a DIY for a tablet holder on Pinterest, and I immediately set out to make it. Like any good chef-in-training in the digital age, I rely on my iPad for recipes, chopping tips, and to Google quick swaps when I realize I have none of the ingredients I need and the oven is already on. So I set out to make my own and I have to say, this is DEFINITELY one of my better ones, guys.
Here’s my inspiration:
Here’s my final product:
Right?! Okay so here’s how I made it.
Wooden Cutting Board
Curved Molding – Cut to width of board
I bought approximately 8 feet of this so the man at the hardware store could cut it down to 10 inches.
To me, how the iPad looked while on the holder was most important, so I picked the perfect iPad reading height and marked the dowel positioning from there.
I used super glue because I trust it more than wood glue.
Look how horrible my hair looks in that reflection. It looks actually so much better IRL.
I still need a support for the back. My inspiration used a long building block for support. I think I may grab a wooden plate easel for it and paint it white to match. In the meantime, I’ll keep up propped up and displaying my next recipe!
Breakfast for dinner, aka brinner, is obviously the best thing that happened to meals, other than brunch making day drinking socially appropriate. Everyone knows there is nothing like breakfast for dinner and I was totally craving it the other day. When I was home, my parents and I met my brother and his girlfriend for what was supposed to be brunch at a Mexican restaurant. Unfortunately, they only serve brunch on Sundays, so we had lunch and margaritas instead. But then I was craving a Mexican breakfast, and since I have no time for real breakfast, brinner it was!
My “brunch” on Saturday
Mexican Potato and Egg Hash adapted from Mango & Tomato
2 links of Mexican chorizo, removed from its casing
2 Yukon Gold potatoes, scrubbed and diced
1/2 white onion, diced
Salt & Pepper
1 tomato, diced
This recipe called for a cast iron pan, which I appallingly do not own. I used a pan with high sides and broiled the potato mix before adding the eggs.
1. Prep potatoes and Mexican chorizo for cooking. Heat a skillet on medium heat. Add chorizo, diced potatoes, and diced onion, and cook for about 15 minutes, or until potatoes are crispy and cooked through. Season with salt & pepper.
2. Add the diced tomato to the chorizo and potato mixture and cook for one minute. Place under broiler for 5 – 10 minutes.
3. Make a spot in the middle of the cast iron skillet and carefully drop in an egg . Cover and cook for 3-5 minutes. Make sure the egg yolk is still runny
4. Serve directly in a skillet on a plate of refried beans and topped with salsa. Enjoy!
I went home this weekend, so I really have nothing fun to share with you today. I got to spend time with my family, immediate and extended, which was nice and surprisingly calming. Honestly, I typically hate Mondays and the way they rudely interrupt my restful weekends. But this Monday feels like a breath of fresh air after a long and almost suffocating seven days last week. So in all sincerity, Happy Monday, readers! I hope you enjoy this fresh start and doing something great with it.
A little beauty early in the morning.
I know I said I was back and then I literally forgot to publish yesterday. C’est la vie.
I couldn’t be more grateful it’s Friday. It’s been an unbearably long week. The kind that put everything in perspective. So, I’m looking forward to going home to spend some time with my parents. Before I do, I’m going to share some glimpses of what I’ve been up to for the past week or so…
Sushi and sake with friends from high school
Grand Central when the sun was playing hide-and-go-seek
Sorry for the bad words. You’re welcome for the good ones.
Obsessed with this mirror at a Midtown restaurant. I would have stolen it if I could.
Outtake from Sunday in the Park.