I wasn’t too crazy about Netflix’s Flaked, but I fell in love with Will Arnett’s character’s furniture store. In the show they used two locations for the store (one for the store itself and the second one for the studio apartment), which looks kinda silly when you’re watching closely to get a feeling of the place (or probably not even that closely).
So here it is, a furniture store/workshop and a studio apartment inspired by the one in the show. The building on the left is empty – can be used for another store or to enlarge the living area. There is nothing set for sale – in my game I plan to use it as a living space and sell furniture/sculptures made by my sim.
TRI Furniture Store is in the Gallery, tagged with #simmingstuff
Of course the building doesn’t match any other lots I have in my game, so I decided to turn Magnolia Promenade into a sort of faux Abbot Kinney Blvd/Venice Beach – we’ll see how it goes, as I don’t really get the Californian architecture style xD.
Riverhead Table (Breakfast Edition): MODERN LOVERS
For this edition of
#RiverheadTable we decided to head into uncharted territory: BREAKFAST. We find
that there are two categories of people:
whose passion for the first and arguably most important meal of the day runs
deeper than an actual ocean, and so they don’t quite understand how people in
category A function.
Writer Emma Straub, her husband and their two boys are category B people, and for that we are
thankful! So, along with the good folks of the awesome new breakfast focused
website Extra Crispy, we visited Emma’s gorgeous Brooklyn home to make her
family’s go-to breakfast dishes. Plus, we got an fun bonus: In celebration of
her brand new epically fantastic bestselling new novel MODERN LOVERS Emma and her
oldest son River modeled their custom Print All Over Me MODERN
LOVERS-inspired outfits for us! Could breakfast be any more delightful? We
Emma, about to pop a bottle of champagne while wearing her Print All Over Me MODERN LOVERS muumuu.
Mike’s Granola Recipe
A variety of sausages courtesy of The Meat Hook (We have yet to venture into sausage making!)
Yogurt with fresh berries
Champagne and/or orange juice
Mike’s Granola Recipe
(A NOTE FROM EMMA: “Granola is one of those wonderful foods
that you really can’t murder unless you burn it. Otherwise, it’ll taste good no
matter what. I don’t really like to measure things, and this is a perfect
recipe not to measure.”)
2 cups or so of old fashioned
½ cup or so of honey
A dollop of oil—canola,
Handfuls of other good
stuff—nuts, raisins, dried fruit, chocolate chips, coconut flakes, whatever
crazy thing you’re into.
Preheat oven to 325. Squeeze
the honey into a small pot on the stove. Over low-ish heat, add the oil and
stir absentmindedly until it’s all one thing and seems warm and delicious. Put
oats in a bowl. Add the honey mixture and nuts and mix around. (*Important*: DO
NOT ADD raisins, dried fruit, or anything melty here.) Spread out the oats
mixture in a thin layer on a baking sheet, and pop in oven. Take a peek about
10 minutes later and give the oats a stir. Give it another 10 minutes or so, or
until your kitchen smells like granola. Take out the oats, put them in a
bowl and let them cool a little bit. (If you’re excited, don’t let them cool,
just go to town and add all the raisins and cranberries and dried apples and
chocolate chips your little heart desires.) Mix. Eat.
(A NOTE FROM EMMA: This recipe is from
“Staffmeals” by David Waltuck, and I stole it from Workman Publishing 15
years ago, during my 6-month stint as an editorial assistant. I loved the cookbooks and I especially love the boy I met in the elevator
who later became my husband.)
1 ¼ cups all-purpose flour
1 tbs sugar
1 tbs salt
½ tsp baking soda
¼ tsp baking powder
5 tbs unsalted butter, melted
1 large egg, separated
2/3 cup buttermilk
1/3 cup milk
Canola or other vegetable oil, for greasing the griddle
Maple syrup for serving
Place the flour, sugar, salt, baking soda and baking powder in a
medium-sized mixing bowl and stir to combine. Place the melted butter and the
egg yolk in a small bowl and whisk to blend. Add the buttermilk, milk, and egg
white and whisk thoroughly to combine. Pour the egg mixture into the dry
ingredients and mix until combined, but do not overwork. The batter should be
quite thick and very lumpy. Heat a griddle over high heat until very hot (a
drop of water should sizzle on contact). Lightly grease the griddle with a
small amount of oil, then lower the heat to medium. Using a ¼-cup measure, pour
the batter onto the griddle. Don’t crowd the pancakes; you want the batter to
spread comfortably, leaving enough room between cakes to be able to turn them
easily. Cook the pancakes until they begin to firm up and bubbles appear on the
surface (watch closely; sometime the cakes firm up before the bubbles show up),
2 to 3 minutes. Use a spatula to lift a pancake to check its bottom side; if
it’s nicely browned, slide the spatula all the way under and flip the cake.
Check all pancakes before flipping. Continue cooking the pancakes until the
second side is nicely browned, about 1 minute more. Serve the pancakes
immediately with the syrup, if desired.
Extra Crispy’s editorial director Meredith Turits working the pancake station!
We added some breakfast sausages, fresh fruit, a healthy bowlful of yogurt and some juice to our champagne. Et
voilà! A simple yet satisfying breakfast for you and your friends. We highly recommend enjoying it on a sunny rooftop with a view.
River waiting patiently at the table for his pancakes.
Extra Crispy assistant editor Kate Welsh on berry duty!
Extra Crispy culture editor Margaret Eby, Meredith Turits, Riverhead editors Danya Kukafka and Sarah McGrath.
Tasty breakfast sausages from The Meat Hook in Brooklyn.