I had been dying to try chef Kris Morningstar's California brasserie, Terrine, on Beverly Blvd.. Mainly a dinner-serving restaurant, they also serve brunch Friday-Sunday, in the late morning. I thought it would be the perfect place for Sis and I to take Mom for a Mother's Day girls' brunch. And of course, "girls' brunch" means Miss Mila is in our crew too! She'll probably write her own piece for her toddler blog. 

I love all of this - brick walls, bentwood chairs, booths and mirrors. It reminds me of a restaurant in Paris where I had my 30th birthday dinner.

Gorgeous French-style bar.

Cozy lounge spot, perfect for cocktails, out on the pretty patio.

Really nice vibe out here.

Time to get down to business and order from this great brasserie menu.

First up: Charcuteries plate and really good bread!

Four delicious craft cocktails: Paloma, French 75, Terrine Mauresque and Gordon's Cup. I might need to call an Uber after this party. Who knew Mom was so wild!

Avocado toast. Enough said. 

Super delicious spread! Clockwise from top left: Fish and Chips, Brisket Hash, Butter Lettuce Salad, Avocado Toast, Fried Chicken and Grits.

The fried chicken and grits was everyone's favorite dish of the day. Two thumbs up!!

Happy Mother's Day! Love you, Mom!! xx

Grainless Pancakes

It's National Pancake Day! Instead of making a traditional wheat pancake, I thought I would share my recipe for Paleo protein pancakes. I make these pancakes for my family several times a week. Their base is banana and egg. No grains! No sugar! And lots of protein! The banana makes these cakes very sweet, so use maple syrup sparingly, if at all. 


2 Ripe Bananas

4 Eggs

1 tsp. Vanilla Extract

1 tsp. Cinnamon

1/2 tsp. Banking Soda

2 Pinches of Salt

3/4 cup Frozen Blueberries

Butter and/or Coconut Oil

Makes about 8 medium sized pancakes

Mash the bananas in a bowl.

Add eggs, vanilla, cinnamon, baking soda and salt. Beat with a fork until completely combined. Then gently fold in blueberries.

Heat several tablespoons of grease in a pan or griddle (I like to use a combination of butter and coconut oil) on medium heat. Cook about 4 minutes per side - until golden brown. If the outside gets too dark and the inside is still raw, lower heat.