Finally getting a chance to slow down and reflect on the absolutely soul-nourishing experience it was to open up my favorite music venue in San Francisco, @audiosf
I’ve been going to this club for nearly 10 years and have met so many people that are so important to me within this space. When I first learned how to dj, my goal was to play a set here.
Huge shout out to @1to1muzik , @pdouk24 , @jonnyatom_dj for contributing to this special night of progressive music. It was such an honor to warm up the decks for @massanemusic . I wanted to play a mix of melodic vibes, nasty prog hitters, and of course, dancey grooves.
Huge thanks to all my pals who showed up in full force to make this an unforgettable night. Special shoutout to @erikkolacek for truly being one of the kindest and most incredible humans I’ve met in this industry.
LOVE YOU ALL. Link in bio for my full set on SoundCloud ♡
📸🐐: @itslitt_photography
Turning 29 today and feeling just fiiiiiine :) lil birthday mix to keep my tradition going, link in bio!
Reflecting on the last year of my life and wowza, so grateful. Full of love for my people, this earth, and groovy ass house music <3
June 🤍 Celebrating my best friend marrying her person is something I’ve waited for since we became friends 25 years ago. Cheers to two of the most special humans on this planet, I couldn’t be happier to be part of this special day 🥹
April: Lexi Journey 🏜️
Las Vegas - Zion - Escalante - Boulder - Page - Phoenix - El Paso - Joshua Tree - Oceanside
So endlessly grateful for these special friends who showed me their little slices of life throughout my journey. 🫶🏻 Easily one of the most impactful trips of my life.
KBBurgerQ
Gochujang Smash Burger for the @traderjoes burger contest! #tjsburgercontest
Disclaimer: one of the best burgers I’ve ever eaten in my life.
Ingredients:
- 90/10 Ground Beef
- Sharp Wisconsin Cheddar
- Gochujang Sauce
- Brioche Buns
- Persian Cucumbers
- Red Onion
- Rice Vinegar
- Butter, oil, sugar, salt + pepper (freebies)
Steps:
For the pickles:
1. Combine 1 cup rice vinegar, 1/4 c warm water, and 1/4 c sugar in a bowl.
2. Thinly slice red onion, toss in 1 TBS gochujang and salt + pepper, set aside in bowl or jar.
3. Thinly slice 2 Persian cucumbers, set aside in another bowl or jar.
4. Pour 3 TBS of pickling liquid over onions. Pour the rest of the liquid over cucumbers. Set aside in fridge for 1 hour.
For the burger:
1. Combine package of ground beef, dash of salt + pepper, and 1/2 cup gochujang in bowl. Set aside in fridge for 1 hour.
2. On a flat top grill or cast iron, heat 1 TBS oil on medium high heat.
3. Place onion mixture into as many piles as number of burgers (at least 6 inches apart). Let caramelize for 3 mins.
4. Measure out heaping 1/3 cup scoops of ground beef mixture directly on top of each onion pile. Press down with metal spatula to flatten.
5. Patty should be smashed thin and begin to crisp on edges. Flip.
6. Add sliced cheese on top of cooked side of patty, after flipping.
7. Brush inside of brioche buns with generous amount of butter and toast.
8. Cook until cheese is entirely melted.
9. Assemble burger. Drizzle gochujang sauce onto cheese, place cucumbers as top layer. (Optional: stab with wooden skewer)
10. Enjoy!
