Comedians in Cars Getting Coffee Southern California Spots

Who loves the Netflix original Comedians in Cars Getting Coffee with Jerry Seinfeld? You can’t see me but both of my arms are in the air…I’m writing this sentence with my tongue.

There is also a small chance I want to visit all of the spots he goes to in the Southern California area since I live here…so I compiled a list (including the most recent season) of all the coffee spots the show has hit this far.

Here they are:

  1. JOHN O’GROATS, LOS ANGELES

  2. RAE’S DINER, SANTA MONICA

  3. JERRY’S DELI, STUDIO CITY, CA

  4. NORM’S DINER, LOS ANGELES

  5. MILLIE THE MALIBU KITCHEN, CALIFORNIA’S, LOS ANGELES

  6. FACTOR’S FAMOUS DELI, LOS ANGELES

  7. HANDSOME COFFEE ROASTERS, LOS ANGELES

  8. JONES COFFEE, PASADENA

  9. 212 PIER, SANTA MONICA

  10. ART’S DELI, STUDIO CITY

  11. NOVEL CAFE, SANTA MONICA

  12. CAFFE LUXXE, SANTA MONICA

  13. BRITE SPOT, LOS ANGELES

  14. KILLER CAFE, MARINA DEL REY

  15. MED CAFE, MARINA DEL REY

  16. INTELLIGENTSIA, VENICE

  17. DU-PAR’S RESTAURANT & BAKERY, STUDIO CITY

  18. ALFRED COFFEE & KITCHEN, LOS ANGELES

  19. 10 SPEED COFFEE, LOS ANGELES

  20. 101 COFFEE SHOP, LOS ANGELES

  21. THE HIGHLAND CAFE, LOS ANGELES

  22. HOUSE OF PIES, LOS ANGELES

  23. TRE LUNE, LOS ANGELES

  24. BEVERLY HILLS HOTEL, LOS ANGELES

  25. ESPRESSO PROFETA, LOS ANGELES

  26. GOOD STUFF, LOS ANGELES

  27. ROSE CAFE, LOS ANGELES

  28. CANTER’S DELI, LOS ANGELES

  29. LUNETTA, SANTA MONICA

  30. ROSCOS, LOS ANGELES

I’ve left iHop off the list…he went with the Inglorious Bastards star either in the first or second season. If I make it through the list then MAYBE I’ll visit it just to officially mark it as complete.

Do you have a similar situation? Which show and where is it do you want to go because of it? Tell me in the comments ❤

Everything you have ever wanted, is sitting on the other side of fear. (3).png

RamblinRandol is my journey back to loving myself (which happens to include this type of randomness). It’s an open letter on how I’m growing through what I’ve been through. And like Maya Angelou said, “the ache for home lives in all of us…” It’s time for me to feel at home in my own skin.

Click here to be my digital penpal and receive an email from mwah twice a month or hang out with me on Instagram @sjrandol.

 

(One Of) The Best Pieces Of Advice I’ve Received

(One of) the best pieces of advice I’ve ever received was actually scribbled on a stock image and re-shared on Facebook by an old high school friend (thanks, Kaylin!). The second my eyes finished reading the final word, an audible “oh” escaped my lips while a simultaneous explosion erupted in my head and heart.

Read morE

5 Ingredient Chocolate Chip Bread

There seems to be an endless supply of leftover ingredients after making or baking any recipe. You know, half bags of pecans or walnuts. That extra bag of brown sugar you bought because you couldn’t remember if you had it at home so you bought one for good measure. You know the song and dance.

So this past weekend I did an inventory check in my fridge and cabinets to see what I had and could use to make this week’s taste test recipe. Google is magical for these moments. After searching “less than five recipes” I found this one!

Anything with chocolate has to be good right? Scroll to find out.

Here is this week’s recipe:

THE RECIPE:

  • 3 large eggs, room temperature
  • 1 cup of sugar
  • 2 cups sour cream
  • 3 cups self-rising flour
  • 2 cups (12 ounces) semisweet chocolate chips
  1. Preheat oven to 350°. Beat eggs, sugar, and sour cream until well blended. Gradually stir in flour. Fold in chocolate chips. Transfer to a greased 9×5-in. loaf pan.
  2. Bake until a toothpick comes out clean, 65-75 minutes. Cool in pan 5 minutes before removing to a wire rack to cool.

BAKING HACKS/MY FINDINGS:

  1. Full disclosure: I cut this recipe in half because I didn’t have two cups of sour cream on hand and I was NOT going to the g-store to get more! Mentioning because maybe(?) this had an effect on the rising and settling of the dough.
  2. When the bread came out of the oven it looked like the picture featured on Taste of Home, but after it cooled it sank and felt VERY dense. Now, I’m not sure if cutting the recipe in half messed with science or if this is what happens with this recipe after the bread cools.
  3. I did shake the chocolate chips in some flour so they wouldn’t all fall to the bottom, maybe that contributed, too?

WILL IT MAKE THE CUT:

 

Nah…banana bread will always be my number one. Sorry, not sorry!

ps: original recipe found here.

Everything you have ever wanted, is sitting on the other side of fear. (23)

 

RamblinRandol is my journey back to loving myself (which happens to include baking because it helps me in times of stress and anxiety to keep my hands busy). It’s an open letter on how I’m growing through what I’ve been through. And like Maya Angelou said, “the ache for home lives in all of us…” It’s time for me to feel at home in my own skin.

Click here to be my digital penpal and receive an email from mwah twice a month or hang out with me on Instagram @sjrandol.

The Brave & Brokenhearted Manifesto

Have you read Brene Brown’s Manifesto of the Brave and Brokenhearted? It’s a story I go back to each time I feel like dipping out when the going gets too tough.

Paragraphs three, four and five are my favorite to re-read over and over when I need the reminder.

And it goes like this:

There is no greater threat to the critic and cynics and fearmongers than those of us who are willing to fall because we have learned how to rise. 

With skinned knees and bruised hearts; we choose owning our stories of struggle, over hiding, over hustling, over pretending.

When we deny our stories, they define us. When we run from struggle, we are never free. So we turn toward truth and look it in the eye.

We will not be characters in our stories. Not villains, not victims, not even heroes. 

We are the authors of our lives. We write our own endings. 

We craft love from heartbreak, compassion from shame, grace from disappointment, courage from failure. 

Showing up is our power. Story is our way home. Truth is our song. We are the brave and brokenhearted. We are rising strong.

I won’t let my past dictate my future. I get to write my own ending. I’m not one to play the victim but I can work on not feeling like the villain.

Side rant: it drives me batty when people are hell-bent on playing the victim, turning every injustice into a personal attack on their own day.

Will you look in the mirror and ask yourself the hard questions? Will you look your truth in the eye and not run from it? What would happen if you stopped running and started to tackle it?

Hold yourself accountable. Save yourself. It’s only ever up to you to make a difference in your own world. Ask a question. Seek understanding before you judge.

Tackling my own demons has been my biggest struggle these past two years, and yet, the most rewarding.

Stay hungry for the growth my friends.

 

 

Are You Filling A Space You’re Not Meant To?

The most recent episode of Red Table Talk on Facebook Watch titled Healing Emotional Scars with Ciara is a good watch for anyone with a blended family, in a committed relationship, or is looking for inner personal growth…so, basically everyone?

Around the eleven minute mark, Jada and Ciara get into a discussion about navigating life with bonus children and parents.

“I have a bonus son from Will’s first marriage, who I adore, but in the beginning, it was challenging because Trey already had a mother, and I had to learn how to have that motherly compassion without trying to fill that space because it was already taken,” said Jada.

Filling spaces that are already taken, hot damn, let’s say it to ourselves again because I think this idea is universal!

This sparked two thoughts/questions:

  1. Where is the line between motherly compassion and overstepping boundaries?
  2. Where am I guilty of trying to fill a space that’s already taken?

Where is the line between motherly compassion and overstepping? Everyone’s line placement is subjective due to life experiences, but I do think it’s fair to say if someone has communicated where their line is and you keep pushing, that’s when it’s a problem.

The key is to have enough self-awareness to recognize when you’re feeling pushed and if/or when you’re doing the pushing (which ties into point two). People are telling you (verbally or with body language) how they want to be treated so if you choose to ignore by only doing what you want, that’s on you.

Where am I guilty of trying to fill spaces that aren’t meant to be filled by me? Oh, plenty, but I’ll only mention one, haha.

I struggle with feeling responsible for other people’s behaviors and/or actions when my worlds (friends, coworkers, family, etc.) collide.

It goes back to how I was raised and how the phrase ‘guilty by association’  was hammered into my head, that paired with emotionally immature parents who couldn’t control their moods was the perfect equation for me (the oldest) hoping if I could manage all the moods in the room a fight wouldn’t break out because when one did, it always ended up feeling like it was my fault.

So I tried to fill a space where I was in charge of everyone’s behaviors and actions to eliminate embarrassment on all sides, which made being in a room filled with people I knew impossible.

But FYI, people are responsible for their own actions, not you. Guilty by association is bullshit (I double checked with my therapist). This space is not mine to fill, and it’s one I’m happy to bow out of with my middle finger in the air, waving it goodbye.

Where are you trying to fill a space you’re not meant to fill?

Everything you have ever wanted, is sitting on the other side of fear. (19)

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Plan B – Flying Anxiety

If just the thought of being 30,000 feet above the ground is enough to send your head spinning and make your heart race, we same same. Traveling by plane makes me want to jump out of my skin and run a thousand marathons simultaneously.

This wouldn’t be a problem if seeing the world wasn’t on my to-do list, but it is, so here we are. Now, what am I going to do about it?

Enter Plan B (Plan A being an anxious ball of wound tight nerves from the second my suitcase leaves my bedroom until the moment it returns back to its place in my bedroom).

This is my Plan B, feel free to take bits to help make your own Plan B.

But first, mindset.

I wasted a lot of time trying to conquer my fear instead of searching for ways to manage it. Flip the script in your head and ask yourself how can I manage this? instead of focusing all your energy on getting through it.

Changing your perspective (and giving yourself grace) will help you recognize what’s fueling your anxiety and what would ease it.

Here’s what didn’t work for me.

  1. Pretending I wasn’t getting on an airplane and waiting until the very last minute to pack. This did nothing but amp up my nerves because all of a sudden everything was happening all at once the night before my early a.m. flight.
  2. Essential oils. A coworker gave me her essential oils and a breath exercise to help put me in a calming space. I couldn’t manage to get outside of my own head long enough to grab the oils or want to do the breath exercise in the middle of the airport.
  3. Having the flight and my anxiety associated with the flight a topic for (what felt like) constant conversation isn’t helpful. If I don’t bring it up, please don’t talk about it.

Plan B:

  1. Focusing on one step (task) at a time. I start to panic about two weeks out, and when it happened I told myself “NO, focus on packing,” and then after I’m done packing I’ll focus on the car ride to the airport, then getting through TSA, etc. So far it’s worked.
  2. Beyoncé Homecoming playlist for takeoff and any other moment in between when I need reminding I’m a strong woman.
  3. New mantra: “I’m a badass” to say on repeat while the plane is climbing for cruising altitude (or as needed).
  4. Reality checking my anxiety (therapy gem) by reminding myself “stressing out is habit, so my brain is just following protocol and doing what I’ve trained it to do.” Also, my fear about flying is about crashing, so relating checking also means telling myself the safety FACTS about air travel.
  5. Listening to my Plane Anxiety meditation on Headspace. I did this last time I had to fly and it was HELPFUL. It teaches you how to ground yourself which came in extremely helpful during turbulence.

Reality Checking Info:

Americans have a 1 in 114 chance of dying in a car crash, according to the National Safety Council. The odds of dying in air and space transport incidents, which include private flights and air taxis, are 1 in 9,821. That’s almost three times better chances than you meeting your fate by choking on food.

You’re more likely to be struck by lightning with a one in 13,000 chance.

Aircraft go through a massive amount of testing before they even get off the ground, and there’s still plenty more after that. You can watch some of the most extreme tests in the video above from the Business Insider YouTube channel.

If there’s one thing you take away from these facts, make it this: turbulence isn’t a safety concern. Turbulence is, as commercial pilot Patrick Smith explains, a nuisance, but not a huge danger to you or the plane:

For all intents and purposes, a plane cannot be flipped upside-down, thrown into a tailspin, or otherwise flung from the sky by even the mightiest gust or air pocket. Conditions might be annoying and uncomfortable, but the plane is not going to crash. Turbulence is an aggravating nuisance for everybody, including the crew, but it’s also, for lack of a better term, normal. From a pilot’s perspective it is ordinarily seen as a convenience issue, not a safety issue.

And most importantly, never forget you’re not perfect because nobody is and chances are your anxiety will get the best of you, again. But with practice, you’ll get better at managing it.

Everything you have ever wanted, is sitting on the other side of fear.-3

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Taste Test: Upside Down Banana Bread Cinnamon Rolls

This Friday’s Taste Test recipe is Tasty’s upside down banana bread cinnamon rolls. How could I NOT make these? *In my Chandler Bing voice. Banana bread is my freaking favorite. I could eat a whole loaf with no guilt, seriously.

You know what banana flavor is awful? Can you guess? I’ll tell you at the end, think about it 😉 Anyways, will I love the shit out of this recipe because I love banana bread so much? Scroll to see if it made the cut!

But first, a quick reminder I’m not a food blogger. There will be no flour-dusted cutting board photos in-between hefty paragraphs filled with adjectives. The word foodie sends an awful noise of nails on a chalkboard down my spine.

I only want to share the recipe and what I learned when baking or cooking it for the first time. The act of making food for others is how I show love, and it’s my fun time. Trying to make something for the first time is always exciting for me because you either nail it or you don’t.

Here we go:

THE RECIPE:

1 cup whole milk

4 tablespoons unsalted butter, 1/2 stick

¾ oz instant yeast, 1 packet

⅓ cup granulated sugar

¼ teaspoon salt

3 ripe bananas, mashed 

4 ½ cups all-purpose flour, divided

2 tablespoons oil

FILLING

4 tablespoons unsalted butter, melted

¼ cup granulated sugar
1 tablespoon cinnamon
CARAMEL SAUCE 

½ cup unsalted butter, 1 stick

1 cup brown sugar

1 teaspoon salt

1 teaspoon vanilla

¼ cup honey

1 cup walnuts, chopped
  1. In a large, microwave-proof bowl, combine the milk and melted butter. Microwave for 40 seconds, until the milk mixture reaches 110˚F (45˚C). Add the yeast, then let sit for 10 minutes.
  2. Add the granulated sugar, salt, mashed bananas, and stir.
  3. Add 3½ cups (435 g) of flour, ½ cup (60 g) at a time, stirring between each addition.
  4. Transfer the dough to a floured surface and knead for 3 minutes, adding more flour ¼ cup (30 g) at a time if the dough is sticking to your hands or the surface. Form the dough into a ball.
  5. Add the oil to clean large bowl and place the dough in the bowl. Cover with a kitchen towel and let rise for in the refrigerator for at least 3 hours, or overnight, until doubled in size.
  6. Once the dough has risen, roll it out to a ¼-inch-thick (6-mm) rectangle about 18×12 inches (20×30 cm).
  7. Make the filling by mixing the melted butter, granulated sugar, and cinnamon together in a small bowl.
  8. Spread the filling evenly over the dough. Roll up the dough and slice into 15 1½-inch (4-cm) thick slices (discard the ends).
  9. Make the caramel sauce: In a small saucepan over medium heat, combine the butter, brown sugar, salt, vanilla, and honey. Keep stirring to prevent the sugar from sticking to the pan. Bring to a gentle boil, then remove the pan from the heat.
  10. Pour the caramel sauce into a 9×12-inch (23×30-cm) baking dish and sprinkle the walnuts on top of sauce. Arrange the rolls in the dish so there are 3 rows of 5 rolls.
  11. Cover with plastic wrap and let the rolls rise for 15 minutes, in a warm place.
  12. Preheat the oven to 350˚F (180˚C).
  13. Remove the plastic wrap and bake the cinnamon rolls for 40 minutes, or until light golden brown.
  14. Let cool for 20 minutes, then invert the rolls onto a serving platter. Leftover cinnamon rolls can be stored up to 5 days in the refrigerator. Reheat in the microwave or oven.

MY FINDINGS:

  1. I used all 4 1/2 cups of flour, the recipe calls to mix 3.5 and then add 1/4 cup as needed while kneading but it is the stickiest dough EVERRR so it took all 4.5 cups.
  2. The yeast

WOULD I MAKE IT AGAIN?

Maybe. The verdict is still out. Everyone BUT me was in love with them. 😂

Have you tried this recipe, too? What did you think about it? Tell in the comments, belowwwwwwww.

ps: It’s yogurt. Banana flavored yogurt taste like spoiled mayonnaise. Woof, just think I barfed a little…my bad!

pss: The original recipe can be found here.

banana bread quotes

 

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Taste Test: Baked Alaska

This Friday’s Taste Test is the Baked Alaska which is considered a unicorn in the dessert world because you don’t see it much anymore. What makes this recipe a challenge is the damn meringue.

Molding the layers of ice cream is the best part! You feel like a sculptor of foods and it’s satisfying to know you’re creating layers of goodness. An easy cheat to making the cake bit is using a white cake box mix. And you best believe I did this cheat 😉

I made this for Christmas at my Father In Law’s house, and I failed miserably. So miserably it’s comical. Never in my life had I ever made meringue and after 15-ish minutes of hand mixing the egg whites I called it good…big mistake.

As you can guess the meringue DRIPPED down the sides as everyone watched. You can’t win them all folks. Scroll to see if it made the cut and the photo proof evidence how terrible it came out.

But first, a quick reminder I’m not a food blogger. There will be no flour-dusted cutting board photos in-between hefty paragraphs filled with adjectives. The word foodie sends an awful noise of nails on a chalkboard down my spine.

I only want to share the recipe and what I learned when baking or cooking it for the first time. The act of making food for others is how I show love, and it’s my fun time. Trying to make something for the first time is always exciting for me because you either nail it or you don’t.

Here we go:

THE RECIPE:

2 quarts vanilla ice cream, softened
1 (18.25 ounce) package white cake mix
1 egg
1/2 teaspoon almond extract
8 egg whites
1/8 teaspoon cream of tartar
1/8 teaspoon salt
1 cup white sugar
  1. Line the bottom and sides of an 8-inch round mixing bowl or deep 8-inch square container with foil. Spread ice cream in container, packing firmly. Cover and freeze 8 hours or until firm.
  2. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8×8 inch pan.
  3. Prepare cake mix with egg and almond extract. Pour into prepared pan.
  4. Bake in preheated oven according to package instructions, until the center of cake springs back when lightly touched.
  5. Beat egg whites with cream of tartar, salt, and sugar until stiff peaks form.
  6. Line a baking sheet with parchment or heavy brown paper. Place cake in the center. Turn molded ice cream out onto cake. Quickly and prettily spread meringue over cake and ice cream, all the way to paper to seal. Return to freezer 2 hours.
  7. Preheat oven to 425 degrees F (220 degrees C).
  8. Bake the Alaska on the lowest shelf, 8 to 10 minutes, or until meringue is lightly browned. Serve at once.

MY FINDINGS:

  1. If using a hand mixer, whip the egg whites until you have carpal tunnel…seriously. My recommendation would be to only make meringue if you have a stand mixer because 1) easier on the wrists 2) it’s quieter, hand mixers are LOUD.

WOULD I MAKE IT AGAIN?

Yes, but not until my ego has healed. It was pretty delicious tasting, dripping meringue or not.

Have you tried this recipe, too? What did you think about it? Tell in the comments, belowwwwwwww.

pss: The original recipe can be found here.

 

baked alaska baking quote julia child

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Taste Test: Low Carb No-Bake​ Peanut Butter​ Coconut Cookies

This week’s #TasteTest recipe is a low carb no-bake peanut butter coconut cookie. I’m not on a diet but sometimes I like to try these low carb ‘treats’ just to see if they’re as good as they look. Do you think it’ll make the cut? Scroll to find out!

But first, a quick reminder I’m not a food blogger. There will be no flour-dusted cutting board photos in-between hefty paragraphs filled with adjectives. The word foodie sends an awful noise of nails on a chalkboard down my spine.

I only want to share the recipe and what I learned when baking or cooking it for the first time. The act of making food for others is how I show love, and it’s my fun time. Trying to make something for the first time is always exciting for me because you either nail it or you don’t.

Here we go:

THE RECIPE:

  • ⅔ cup natural peanut butter
  • 2 tablespoons coconut oil
  • 1 teaspoon vanilla extract
  • 1 cup unsweetened shredded coconut flake
  1. Place the peanut butter and coconut oil in a medium microwaveable bowl. Microwave for 30 seconds. Stir to combine. Add the vanilla and stir.
  2. Add the unsweetened shredded coconut flakes and mix until evenly coated.
  3. Dollop the mixture on a parchment-lined baking sheet. Each cookie should be around 1½ inches (4 cm) wide.
  4. Freeze until solid, about 15-20 minutes. Store in the refrigerator in an airtight container or bag.

56.03g total carbs 37.5g dietary fiber 18.53g net carbs/per serving 18.53g/8 cookies = 2.31g net carbs per cookie

MY FINDINGS:

  1. It is goopy and will spread all over the place, don’t make your scoops too heaping because it WILL run all over the place, haha.
  2. My trick would be to accidentally put sweetened coconut flakes in instead of unsweetened. Just say ‘oops’ so it counts as accidental.

WOULD I MAKE IT AGAIN?

Not a chance in Hell. I would make these with Jiffy and sweetened coconut flakes though…

Have you tried this recipe, too? What did you think about it? Tell in the comments, belowwwwwwww.

ps: The original recipe can be found here.

no bake peanut butter coconut cookies

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