New blog!

My new blog is here at WordPress and can be found here.

I just felt that I needed a new blog since so much time has passed since I’ve updated this one. The new one is called Ballena Leigh and it’s where I’ll be updating from now on. Thanks for your time everyone!



CSULB W.Vball vs. Rutgers & UNLV

CSULB – Walter Pyramid
Friday, August 27, 2010.

1h30 game: CSULB vs. Rutgers

Caitlin Ledoux (1)

Daily 49er article: ’49ers dominate Rutgers in season opener’

7h30 game CSULB vs. UNLV

Junior outside hitter Caitlin Ledoux (1) fires a kill past UNLV's Sekola Falemaka (21) in the first set Friday at the Walter Pyramid. The 49ers swept the Rebels, 3-0. Jenna Skarzenski / Daily 49er

Caitlin Ledoux (1), Lauren Minkel (15), head coach Brian Gimmillaro and Janisa Johnson (10), from left react after the 49ers took a 7-4 lead over the Rebels in the third set. Jenna Skarzenski / Daily 49er

This one is blurry, but all of their expressions are amazing. I just wish it was sharper.

Daily 49er article: ‘Rebels no match for LBSU in sweep’

Almond Fig Tart & Aspen Oat Bars

So, I came into some figs recently, thank you Jason!, and I found that figs are primarily eaten two ways. Either by themselves with honey and possibly some cheeses or as a tart. I love bread of any kind soooo I went with the tart.

This recipe comes from Giada De Laurentiis off of the Food Network website. I really liked this recipe and it wasn’t hard at all. Just a little messy….. I got flour all over me.

Almond Fig Tart

*makes about 8 to 11 servings I guess, but who really follows that anyway?*

Dough Ingredients:

– 1 & 1/2 cups of flour
– 2 TB sugar
– lemon zest (optional)
– 1/4 tsp salt
– 3 TBs cold water
– 10 TBs ( 1 & 1/4 sticks) of butter, chilled and cubed into 1/2 inch pieces

Combine all dry dough ingredients in a food processor. Then add the cubed butter and pulse until it resembles a course meal. Then add the water while the machine is running. When combined, form the dough into a disc, wrap with plastic wrap and chill for an hour or so.

Cheese / Almond Filling Ingredients:

– 1 TB sugar
– 3.5 ounces Almond paste, at room temp and cubed into 1/2 inch pieces
– 1/3 cup Mascarpone cheese at room temp
– 1 TSP vanilla extract
– 2 TBs honey

Combine all filling ingredients in a food processor until smooth. Set aside.

Topping Ingredients:

– 6 large or 12 small fresh figs, sliced, stems removed
– 1/4 cup apricot jam

Preheat the oven to 400 degrees F and position a rack in the center of the oven.

Roll out the dough to an 11 inch circle. Transfer the dough to the baking sheet. Spread the Almond filling over the dough, leaving a 2 inch border from the edge. Place the figs on top of the filling. Spoon the jam over the figs and then fold the edges over.

Bake for 40 minutes. Allow to cool and enjoy hot or cold. I prefer it chilled.


Now onto the second recipe I made. Aspen Oat Bars!

Aspen Oat Bars

This recipe comes from the LA Times food section and makes about 12 – 16 servings.


– 1 & 1/2 cups plus 2 TBs old-fashioned rolled oats
– 1/4 and 2 TBs light brown sugar
– heaping 1/2 cup coconut flakes
– 1/2 TSP salt
– 3/4 cup nuts or sunflower seeds – I used almonds and walnuts
– 3/4 cup powdered milk
– 1/2 cup raisins
– 1/2 cup dried cranberries – I used fresh figs, cubed.
– 3 TBs butter
– 1/4 cup honey
– 1/2 cup & 1 TB peanut butter
– 1 & 1/8 TSP vanilla extract
– 2 TBs plus 1 TSP raspberry jam

Heat oven to 400 degrees F and grease a 13-by-9 inch baking pan.

Mix oats, sugar, coconut, salt, nuts, powdered milk, raisins and cranberries.

In a saucepan, melt and combine the butter, honey, peanut butter, vanilla extract and jam.

Pour the mixture into the dry ingredients and combine. Press the mixture into the pan and bake for 10 to 15 minutes. Let cool and enjoy!

Italian Chocolate Cookies

I found this recipe from the food blog, Spoonful of Sugar and the photos looked so good that I had to try them for myself. Now, I’ve never really been a big chocolate fan, but lately I’ve been really craving it so I gave it a try.

These cookies are cakey with a great cocoa flavor and the frosting makes it just sweet enough. The sprinkles were my touch since I’m pretty much obsessed with them and prefer them over my ice cream, on top of my cookies and within my cake (funfetti!).

*I halved this recipe and it made enough for one person… and for sharing.. If you want to.

The Chocolate Cookies:

2 sticks butter, melted and cooled
1 & 1/2 cup sugar
3 eggs
1/2 cup buttermilk
1/4 cup milk
4 & 1/2 cup flour
1/2 cup cocoa
4 & 1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 & 1/2 teaspoon ground cloves
1 & 1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon allspice

Preheat oven to 350 degrees.

Mix cooled butter and sugar together to a gel-like consistency. Add the milks and eggs and mix until combined. Then add half of the flour and the rest of the dry ingredients and mix into the batter. Then mix in the rest of the flour.

Refrigerate for an hour or more. I just stuck it in the freezer for 20 or so minutes.

Roll into balls and bake for 10 – 12 minutes.

The Icing

3 cups powdered sugar
3 tablespoons milk
2 teaspoons vanilla

Stir the 3 ingredients together. It should be thick, but still fluid enough to coat the cookies and dry as a stiff shell.

Enjoy! I definitely did.

Laura Amiss

Ok, so every once in a while I take a post to kind of pimp an artist I’ve recently found and really like. I stumbled upon Laura Amiss via Etsy and really like her mixed use of textiles and illustrations. I think her designs are really playful and her stuff has an interesting style. Below are some of my faves…

I REALLY like the Amsterdam one (a.k.a. I want it). Check out some of her other designs from her Etsy page and website by clicking on the links below.

This is her Etsy page.

This is her website.

Arizona Law SB1070 protest in LA


On Monday, July 26, protesters  held signs over the 101 freeway overpasses in downtown Los Angeles to protest the controversial Arizona SB1070 law. The group held the banners in the morning and afternoon rush hours as cars passing honked in support. This undoubtedly added more strain to the typical LA rush hour traffic. The law is set to go into effect this Thursday.

Jenna Skarzenski / Canyon News

The next day, Tuesday, the 27th, a small group gathered in front of the downtown Edward R. Roybal federal building to also protest the Arizona SB1070 law. This group consisted of SCIC, Freedom Socialist Party members and others who made speeches to the press about the law and their beliefs.

Protestors gather signs that protest the Arizona SB1070 law outside the federal building. Jenna Skarzenski / Canyon News

John Parker, the West Coast Director of International Action Center, speaks at the protest. Jenna Skarzenski / Canyon News

Adrien Alvarez, President of Association of Latin American Gardeners of LA, 'calls for justice' at the protest. Jenna Skarzenski / Canyon News

Read more about this at…

The Canyon News article: ‘Protests Against Arizona Immigration Law’

The Daily 49er article:

The LA Times article: ‘Federal judge blocks key parts of Arizona immigration law’