D&D | Los Angeles: Ben & Bradley of New Era

I have no excuse for not posting lately so lets make this a big one! I am happy to report that I have been on vacation. ALOT of vacation! Things are about to change for me both personally and professionally and in preparation of these small life-changing events I thought it would be nice to take some time off and visit with family and all of my best friends along the west coast! Since July I have gone to Palm Springs, Las Vegas, Los Angeles, and my beautiful hometown of Seattle (I just got back).

This particular post is dedicated to my wonderful and talented friends Ben and Bradley in Los Angeles. Ryan and I recently visited LA to spend time with mutual friends - including Ben and Brad - and we were lucky enough to spend our last night in the city at their beautiful home in Echo Park. I recently wrote about the boutique grocer Cookbook they took us to down the street from their house, which brings me to my subject... their house! We had such a great time with them. Ryan and I felt so special for getting to stay in their incredible home! See what I mean:

The house is half of a small duplex built entirely of 2 foot thick concrete walls, allowing for deep windowsills which the boys have covered in interesting objects and exotic plants potted in a mix of glass containers and assorted ceramics designed by Ben and Brad. The boys run an online store called New Era: a resource for an evolving audience of observers and buyers, working within concepts of nature and science, promoting a tradition of work utility and function.

Inside and out, Ben and Brad's house is full of little treasures... most of which were made by the boys themselves. Whether it's an iron skull, a ball of actual gold, or a sample of bedrock core, you can't wait to see what gem might be tucked away on the back of a bookshelf. It truly was one of the best 24 hours I've had in a long time.

I even had a chance to cook brunch for the boys! We enjoyed Mimosas and a Leek, Asparagus and Golden Cherry Tomato Frittata. Here's Ben helping me in the kitchen and a shot of Brad and Ryan relaxing in their yard. Why can't everyday be like this...

Dish | Zucchini, Spinach & Leek Frittata with Smoked Gouda

Sara Morris at Sprouted Kitchen (one of my absolute favorite food blogs) has inspired me many times in the past and this time it's breakfast, something I haven't done yet on Design & Dishes. Ryan and I aren't big breakfast eaters so when I saw her recipe for a vegetable-filled egg white Frittata I was excited to give it a try. After all, I have never made a Frittata until now and I like the idea that you learn something new every day. This was a delight to make and incredibly tasty!

ZUCCHINI, SPINACH & LEEK FRITTATA WITH SMOKED GOUDA  |  Recipe inspired by Sara Morris at Sprouted Kitchen

2 whole eggs
10 egg whites
1/3 cup milk
2 leeks, white and light green parts, thinly sliced
2 zucchini, trimmed and thinly sliced
1 tablespoon butter
1 cup chopped spinach
3/4 cup grated smoked gouda
1 tablespoon hot sauce
1 roma tomato sliced (the original recipe calls for baby heirloom tomatoes)
Kosher salt and freshly ground black pepper to taste

1  |  Preheat oven to 500°F. Warm the butter in a saucepan on medium heat, add the sliced leeks and zucchini and sauté about 6 minutes.

2  |  In a large bowl, whisk the eggs, egg whites, hot sauce and milk. Whisk about 4 minutes. Add a good pinch of salt and pepper.

3  |  Distribute the leeks in the pan, as this will be your frittata base. Over medium heat, pour the egg mixture on top. Scatter in the chopped spinach and the shredded cheese and allow the mix to sit for a minute. Use a spatula to lift up the sides.

4  |  As it starts to firm up, lay your tomatoes on the top. Put the entire pan into the oven on the top rack. Let it bake for about 8 minutes and check. It should be set, but still have a little give when you push on the middle. Remove and let it cool a bit before serving.

And just because it's too cute, here's a picture of Ryan eating it...