What I get to do for a living is UNREAL.

Becoming a blogger brought my career here: traveling, hanging with my friends and doing what I do best: socialize. I’m so ridiculously lucky. #blessed #parksandrec #shutup I was dead ass beat though… but it was all worth it to me. The payoff was knowing I did well by my team. That is more rewarding than getting swasty on the sidelines of the R.Kelly x Phoenix Coachella show. Well, sort of.

A big thank you to my blogger bebes who came out to party hard with LACOSTE L!VE. Love you little kitties. And now, the best part. THE recap video by my little boyfriend cupcakes, Spreadhouse. Thanks boys.

I was so honored with the opportunity to shoot one of my best friend’s mother’s wedding a few weekends back. I was joined with my other best friend Alex (I’m sure you remember from this right?) to second shoot and it was such a great time. And definitely was something I needed after the past few months. It was such a wonderful experience to see two people who’ve loved each other for years join together in marriage simply because… why not?

Love you Jess.

You all have been asking. You all have been waiting. Well, fine. You’re very fucking welcome.

Profresh Pizzas (#bam)

Ingredients: The kind of shit you can’t live without that mixes well with garlic. Lots of it. I chose two styles of pizza: one with my homemade sauce (I’m Italian on the inside) and one without.
Toppings for potato pizza: shallots, garlic (half a head, that’s what she said), baby red potatoes, fresh or frozen corn and swiss gruyere. Yeah. Boy.
Toppings for basic bitch pizza: my homemade sauce, fresh motzerella, fresh prima donna cheese, garlic olive oil and fresh sliced roma tomatoes
Homemade sauce: keep that shit simple. San Marzano tomatoes (both crushed and diced), fresh basil, S&P, chili flakes, sweet white onion, 3/4 head of garlic, olive oil, a pinch of sugar

Directions:

Layer all those bad boy ingredients. Bake in an oven, as per instructions on the damn packaging. Rocket science, I tell ya.
Cut piping hot and sprinkle fresh cut cilantro. BANGIN’. Screw parsley, we keep it caliente up in this here kitchen.

Serve with some of your foodie crackhead besties, puppy not included.

Enjoy you little Betty Crocker/Rachael Ray wannabes.
Just kidding.
Or not.
GET COOKING! (and subscribe.)

Well, well, well. I’ve been on the busy side of life haven’t I?

I just got back from Coachella and realized I hadn’t posted in almost three weeks. Lo siento children of the Profresh. But as you know, I’ve been busy doing this and all these other cool things with work that I haven’t had a chance to write, put down some thoughts or even shoot looks. I know right? WHAT. IS. HAPPENING. I’ve got to say though, it’s been nice being on the hustle, not worrying about anything else but my job and enjoying it. But I’ll always come back to the good ol’ Profresh.

Side note, has anyone seen the previews for Girl Code? Now, you all have been following this blog for a while. Am I not made for this or what? A girlfriend of mine showed me the trailer, on the web (seemingly unlike the rest of the Western Hemisphere) and I fucking died. The first thing I hear is penises (Pennisssesss! YAY!). Okay, done. Second thing I hear is cuttin’ bitches. Okay, check please. I’m all over this new show. If I was ever made for TV, it’s TV like this. One day folks, one day.

P.S. I’d love your little faces off if you voted for my looks on Vanity Fair! It could mean good things for me…and you! ;)

Remember that time I moved to New York?
Remember when I lost my mind?
Remember when my voice was cool?
Remember that time I wore a high, blonde bun?

Yeah, me neither. SUBSCRIBE bish. Love you, mean it!