Monday, November 3, 2014

Donut Friend & Town Pizza - York Blvd, Highland Park, CA

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First, Donut Friend - a DIY donut house. They also have some on their list that are already made. I like ordering off their menu because well, they spent a lot of R&D money to make sure some of these ingredients work together. When left up to my demise, the donuts I create end up tasting off. 

My favorite off their menu is the Jets to Basil and Nutella Vision. This one below is neither of these. I don't even quite remember which one this was but it contained reese's pieces and it wasn't as good as the two aforementioned donuts.


You end up ordering at the cash register but the setup looks almost like you order it when you walk up to it and follow the donut maker to the cash register. That is not how it works here. You just order at the cash register and someone makes it for you (and you're allowed to watch this person make it for you). Yes, it is a confusing set up and I get annoyed as well. 

Another place we go to frequently just because it is convenient and because sometimes you just want one or two slices of pizza - not having to commit to a whole pie or the temptation of one - is Town Pizza. Three doors down from Donut Friend and 2 down from Scoops. We love this corner.



Here is the Mole Pizza and the Cheese Pizza. The Mole Pizza is really good but not the kind of good that you want to keep eating after having tried it once. So you don't feel like you wasted your money ordering it because it is indeed good, but you order it more for the novelty anyway. The next time you're there you end up getting the Cheese or Sausage (they use Lindy & Grundy's sausage) or one of their vegan ones if you feel healthy (well, healthy for a pizza).

Making Mocochinchi

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I get really excited when I can think of a food or drink that is solely Bolivian. I admit there isn't too many Bolivian dishes that are not influenced by the many countries that it borders. Even the Saltena, Bolivia's most famous empanada looking pastry comes from a woman who came from Salta, Argentina, to Tarija, Bolivia. 

So when I'm researching Mocochinchi, my favorite childhood and now adulthood drink, made from dehydrated whole peaches, sugar, and cinnamon, and I find that it's a "Bolivian"drink, I get really really excited. Bolivia Bella goes on to describe regional favorites. 

In Santa Cruz, you can buy the dehydrated peaches in the open markets. I snag a pound of dehydrated peaches because you really can't find these in the U.S. except maybe in Miami or Virginia, where there is a huge population of Bolivians. Using sliced dehydrated peaches don't really work for this particular drink because the fun is eating the reconstituted peaches afterwards like a dessert.

Here is a lowdown on how to make your own mocochinchi if you ever find yourself with whole dehydrated peaches.

My recipe is very non-scientific but I basically tossed a handful of dehydrated peaches into a huge vat of hot water, cinnamon sticks, palm sugar (or reg sugar), to taste. I've had different variations of this from really sweet (almost syrupy) to more cinnamony. I like it less sweet and more spicy/peachy but it's all up to you.








Once it is done, serve the drink with at least one or two dehydrated peaches. Some people like to eat this at the end and others just like the drink without the peach since the texture takes some getting used to. I personally love sucking on the peach and the seed once I am done drinking it.




Serving it in a nice wine glass could up the luxe factor. Haha.
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