Summer might be slow dancing with the autumn months, but the heat has been a’blazin here in Los Angeles. Ten straight days of oven door open, hair cowlickin’, do I really bother putting on pants type of heat. Let’s just say I’ve been taking advantage of my “air conditioning” (a wet washcloth on my face while standing in front of an industrial strength floor fan). My heat induced delirium has sent me into hallucinations of black sandy beaches, palm tree breezes, yacht rock brunching, infinity pools with ridiculous views …and this swimsuit.

Dear perfect suit, where were you on my last poolside’capade?! Not in my suitcase, that’s where.

I have been dreaming of your criss-cross wonder for weeks and black cutouts just happen to be my jam. Especially right now..everywhere you turn: Black,  abstract and  absence of space. Swoon! ATTENTION BLACK CUTOUT TREND: my bugles are blaring for you and I pay homage in briny squash cake form!

These inky crackers are stunners, but simple to assemble. Learning to sear the perfect scallop? Well, that might take some practice. Or maybe just some quality time between a few sheets of paper towels…get those sea dumplings dry people! Yes your fingers will turn black, yes it washes right off and most definitely yes you want to make these while holding on to what’s left of summertime.

Squid ink, you are a magic maker.

Recipe: Squid Ink Squash “Cracker”


  • 1 cup finely julienne yellow summer squash
  • 1 small packet squid ink (thawed)
  • Olive Oil Spray / Baking Spray


  1. Peel outside skin of squash.
  2. Using a mandolin with the julienne setting or some fine knife skills, create long strips from the outside of the squash. Avoid any inner pithy/seedy strips as they are too fragile.
  3. Mix packet of squid ink with squash strips, stir well
  4. Spray baking sheet with oil, arrange several strips in a criss-cross abstract pattern
  5. With a 3 inch round cookie cutter, carefully trim “Cakes” into neat circles
  6. Spray tops of cakes with oil and bake at 350 for 10-12 minutes
Preparation time: 10 minutes
Cooking time: 10 minutes
Number of servings: 4

Recipe: Spicy Peach Salsa


  • 1 yellow peach
  • 1/4 red onion
  • 1/2 small jalapeno
  • 2 TBS cilantro
  • Pepper & Olive Oil

Instructions: Since we’re dealing with small scale presentation here, chop up all of the ingredients confetti style, sprinkle a little olive oil and fresh pepper, stir and let sit in the fridge for 30 minutes.

Preparation time: 10 minutes
Number of servings: 4

I never let the trends skip the table. Why not add a little drama to your culinary routine?! Black and white and cutouts all over, here are my picks to bring the look straight into your kitchen. Let’s do this!

For Yourself: {top} Mara Hoffman Black Beaded Rays One Piece Swimsuit {bottom} COS Cut Out Necklace & Incase Bird’s Nest Iphone Snap Case
For Your Kitchen: {clockwise from left} City Wall Apron by Suki Cheema // La Stanza dello Scirocco Citrus basket // IKEA RUFSIG 2-piece kitchen utensil set  // Magisso Cake Server  //  Bottle Opener by Nobuho Miya  // Cheers Felt Cutout Coaster



Photo Credits:
Top/ Shop Planet Blue
Food & Graphics/ The Cuisinerd