Perfection is a myth. Life is a gift. Embrace your curves, embrace your life.


Have fun and take advantage of all the events, tastes and sounds the city has to offer!


I love to eat out and cook. City life is pretty tasty either way!

Friday, April 25, 2014

Curvy Crave of the Week: "The World's Most Indulgent Baked Potatoes"

I spend WAY too much time looking at pictures of food online.

Whether it's following Infatuation's #eeeeats hashtag on Instagram, reading posts from Saveur or Food and Wine or checking out tips from the food bloggers I love I can't get enough. Invariably, that leaves me headed in to my weekend with a serious cravings.

While it is very hard to pick what I am craving the most this week, hands down the one item that is making me go a bit crazy is this ridiculous recipe from Kitchen Daily for Poutine-Style Twice Baked Potatoes.

I love potatoes, it is my starch of choice...always.

You say in order to eat teriyaki chicken you need some great fragrant white rice? Puh-shah, put that over some french fries and be in heaven!  This combo was my go-to meal "treat meal" in elementary school at the Redondo Beach Pier (before the awesome teriyaki place burned down, RIP).  The fries soak up all that teriyaki sauce goodness and chicken and potatoes are good friends from way back.  But...I digress.

Oxtail Poutine from Chop Bar in Oakland, CA

The best thing about potatoes is that much like Bubba in Forest Gump, there are a kazillion ways to make them.  Having become all to well acquainted with cheese fries and gravy fries in my youth, I am a new convert to poutine.  However, poutine is a glorious, glorious food combining the things I love to cover my fries in (I forgot to put in an honorable mention for chili) with a French twist.  Even the name poutine makes you feel better about eating doesn't exactly SOUND like fries covered in gravy and cheese (curds). It sounds sophisticated.

This recipe is AMAZING because it takes several of the BEST things about potatoes and combines them in to one deliciously decadent recipe.  "First they're stuffed with sour cream and Parmigiano-Reggiano, then they're topped with tangy gravy, melted mozzarella, bits of crisp bacon and, finally, fried potato skins."

Check out the full recipe at Kitchen Daily.

What are YOUR curves craving this week?

Wednesday, April 23, 2014

It's Fatkini Season!

The swim lines are out, and there has never been more selection in plus-size two pieces.  About this time, two years ago the lovely Gabi Gregg dared to go on vacation and flaunt her curves in a two-piece from Simply Be, bringing to the forefront on a national level (hello, Today Show segments) the topic of fat shaming but also the choice as a double digit diva to wear something other than a tankini or one-piece.

One of my favorite bloggers, The Militant Baker has a great recap of some of the great bikinis out there available in double digit sizes and I am in love with the suits at Forever 21 (see pic above), ModCloth (this gingham!!), Monif C (more on the AWESOME launch party soon) and of course the second super cute, super fast selling line by Gabi Gregg for SwimsuitsforAll.

Love this fringe bikini spied at the Monif C preview party.
While we still have a long way to go, in people accepting their bodies (including myself) but what I really love is the versatility afforded me by the new interest by fashion brands in girls my size and larger. I can wear a one-piece one day, a retro bikini the next, and a midkini the next (see Gabi Fresh's ADORABLE suit below) and feel confident and beautiful the whole time!

Are you planning to rock a bikini this summer?

Friday, April 18, 2014

Dinner and a General Tso's Chicken Movie

Photo from
I love Chinese food. Like, if you ask me if I want to go for Chinese--even when the answer is no, its really, yes.

Ok, well, let me say that differently, I love American-ized Chinese food, and while my favorite take out order isn't General Tso's Chicken (I am a Orange Peel Beef Fanatic, though), the sweet and spicy dish is a go-to for me at least every 4th order or so.  It's pretty clear that General Tso's fried and sweet deliciousness was cooked up for American tastes, but its ubiquitous on EVERY Chinese menu you find in America, regardless of location is fascinating.

That is why I was completely transfixed by the new documentary airing at the Tribeca Film Festival this month called "The Search for General Tso." Watch the trailer here.

If you are now craving General Tso's chicken like me, you can make your own via this yummy recipe from Saveur or check out New York Daily news' list of the best places in NYC to eat the delicacy.

Would you watch the film? What's your favorite take-out Chinese food item?

Tuesday, April 15, 2014

Boozey Tuesday: Tax Day edition

So, its tax day.  Either you're one of those people who is elated to get some HUGE refund to spend on that new thing you want but probably don't need.  Or, you're one of those people who considers this akin to death, a reminder that we live in a government that takes an unbelievable portion of our salaries away, "Who the HELL is FICA?!?" has probably been uttered out of your mouth at least once.  Either way, I am thinking this requires a drink.

On tax day, happy or sad, I think you should keep it simple.  And my latest spirit of choice is whisky.  The genius of a simple "neat" cocktail is that it can be easily ordered (and it's impossible to mess up) at a bar, or you can enjoy from the comfort of your own couch.  One of my favorite blogs, The Kitchn, gives you a step by step guide to making yourself ready to drink your whisky neat here.

But, it's tax day so who has time for steps (you just did enough of those steps in filing your returns, right!?) I say choose your favorite (or ask your bartender for his favorite, then order the one one grade down from that one) pour yourself 1.5 ounces, sip and enjoy.

Erica Michele's Tax Day - Neat
1.5 ounces of Jameson
Clean Glass (tumbler, or rock's glass preferred)
Stella Artois Beer bottle (as a chaser)

Pour Jameson into a glass. Open your Stella. Take a lingering sip of the Jameson. 30 seconds later take a lingering sip of beer. Repeat until you love the American government again.

Monday, April 14, 2014

Pancetta, Crafting and The World's Best Cake: Sweet Paul's "Eat, Make . . ."

Pancetta, crafting and The World's Best Cake are all found in the new book from the crafting and cooking genius behind Sweet Paul Magazine.  Sweet Paul, aka Paul Lowe Einlyng,  uses his magazine, and his new book "Sweet Paul: Eat, Make..." to highlight "food and crafts through the lens of his seasoned stylist’s eye.

via s
Paul believes that perfection is boring, something I wholeheartedly believe. His genius is that he takes things that are simple, and elevate them to new heights, celebrating life's imperfections as well as its glorious beauty.  If you follow me on Twitter, you know I am a big fan of the simple, crave-inducing recipes from @sweetpaul like Brussel Sprouts with Pancetta AND Blue Cheese?! Maybe I really love him because pancetta makes its way in to a few recipes, like this delicious bite below.


A few weeks ago, I was fortunate enough to tag along with one of my besites to the New York launch party for "Eat, Make . . ."  While there was no making (I really felt like there should have been a craft of some kind) there was indeed drinking, eating, mingling and of course, book signing at the Anthropologie in Chelsea Market.  Upon arriving, we nibbled, sipped and took a look at the book which is gorgeous and features tons of curve worthy craveable recipes, like the aforementioned WORLD'S BEST CAKE.  Although, there was no cake there were cake POPS and other great nibbles.

My favorite bite was a sort of caprese salad skewer with a balsamic infusion speared in the tomato.  I LOVE balsamic and the grape tomatoes and mozzarella were an inventive and delicious combination.

If you love crafting and simple living, make sure to pick up a copy of the book "Sweet Paul: Eat, Make . . ." and subscribe to the gorgeous Pinterest feed while you're at it, too!

Sunday, April 13, 2014

Curvy Confessions: Lessons in Commitment and Vulnerability

Sometime in 2012, I was keenly aware that something in my life had to change.

You see, I was fed up with getting by but never quite getting ahead. I had also recently discovered that my genetics and years of trying to hold it all together had begun to take their toll, and I'd finally had my first panic attack.

Clearly something had to change.

It was about that time that I also began to discover how insecure I was and how my insecurities were fueling my decisions on almost every level. I couldn't even love what I looked like in the mirror. So, like any Scorpio I began to brood. I poured over old pictures and old journals, not even really knowing what I was searching for. I came a cross old memories. Now, as a passive observer, I noticed how damn cute I actually was/am, because that was the opposite of how I felt at the time.

At that time: I'd lost almost 50 lbs for a man who still loathed my curves. At that time: someone who I thought was my best friend told me I did indeed look fat (for the record just don't ask "do I look fat in this.")  At that time: there were also the fond memories; the fun, silly drunken fun of my mid to late 20s, the Sunday Dinners I cooked for friends and for profit, the street food, the meals made on a super budget and the cheap eats of LA, NY  and beyond. Looking back on all of this something clicked; even when I was a "straight size" I was curvy and the commonality in my joyous and not so joyous moments was food and exploring the "city."

I also have known, for a very long time, that I was a storyteller, a writer.  My comfort in every situation I have ever been in, for as long as I could imagine was writing.  When I was in elementary school, I would, routinely, sit out kickball and foursquare to write in my journal and "think."  But, the fear of being vulnerable, the fear of showing my authentic self, living my struggle against my imperfections that has kept me from living my purpose.  I've always wanted to blend in, not stand out...but no matter how hard I try, I wasn't meant to blend, I've always stood out.

So in 2012 I decided, to start to try to live my truth.  Having a voice (or two) online, sharing my opinion and likeness to the world has been a process, but I've decided to (finally) stop running from the fear, rather running towards it.  In the past few months, I recognized that I needed to become more "Dauntless" about writing and sharing my voice. (Sorry, for the plug, but I AM currently reading (aka FULLY absorbed in) the Divergent trilogy, but more on that soon.) The fear of being vulnerable has kept me from this blog and kept me from sharing my stories, when I was born to do just that. This blog is my commitment to myself to live openly and authentically.  I won't always get it right, but I know that, that is the beauty of this journey. We grow, by making commitments. I am trying to grow so I am committing to Curvy in the City.

Thanks for joining me and supporting me.  Each day is a lesson and I look forward to the journey.

Erica Michele