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Welcome to LA - the land of juices.
There's a juice shop on every corner as there are Starbucks. During a heat wave it can get pretty confusing to decide which juice will keep you from melting. With a myriad of choices I must say one juice shop stands out to me as one of the best.
Juice Served Here with 5 locations in So Cal (with more on the way) has delicious, fresh juice with original and interesting combinations. From the #5 with jalapeno to the Pipe Cleaner with ginger, each juice is thirst quenching and mind blowing. Plus they offer a variety of juice shots like tumeric and B12. And since this is LA it's fitting they have a Beauty Shot made from a blend of beet and super fruits. Now that's a way you can stay hydrated and work on that complexion.
Also receive a free shot for sharing a photo of your juice and #juiceservedhere on Facebook, Twitter, and instagram. Doesn't get any better than this!
Bobby Sankary is a design rep based in Los Angeles, California. He likes his bodies hard, his pillows soft and his sheets Egyptian.
If you have a product or service you'd like to share with SugarBang, go ahead and email us at: Or reach Bobby directly at:


Surfing the web for a new party app idea, I came across this yummy sounding Arancini dish on I've never actually cooked with Italian arborio rice. Excited to see how it comes out! Check out the recipe below.
3 cups low-sodium chicken broth
Kosher salt
1 cup arborio rice
2 tablespoons pine nuts, toasted
1/2 cup shredded mozzarella cheese (2 ounces)
1/2 cup shredded fontina cheese (2 ounces)
2 tablespoons chopped fresh parsley
2 large eggs
1/2 cup grated parmesan cheese
1 1/2 cups breadcrumbs
Vegetable oil, for frying
Bring the broth and 1/4 teaspoon salt to a boil in a medium saucepan over medium-high heat. Stir in the rice, reduce the heat to low and simmer until tender, about 20 minutes. Spread on a parchment-lined baking sheet and let cool completely.
Combine the pine nuts, mozzarella, fontina and parsley in a bowl; set aside.
Beat the eggs in a large bowl, then stir in the cooled rice, the parmesan and 2/3 cup breadcrumbs. Shape the mixture into sixteen 1 1/2-inch balls.
Put the remaining breadcrumbs in a shallow bowl. Press your finger into the center of each rice ball, insert 2 teaspoons of the mozzarella mixture, then pinch the rice around the filling to enclose. Roll the balls in the breadcrumbs and place on a parchment-lined baking sheet. Loosely cover and refrigerate, at least 1 hour or overnight. (If refrigerating overnight, roll in more breadcrumbs before frying.)
Heat 1/2 inch vegetable oil in a large saucepan over medium heat until a deep-fry thermometer registers 350 degrees F. Working in batches, fry the rice balls, turning, until golden brown on all sides, about 4 minutes.
Remove with a slotted spoon and drain on paper towels; season with salt.
As seen on




Check out this simple recipe for oven-roasted asparagus i found on Baked with ingredients found in everyone's kitchen: olive oil, parmesan cheese, garlic, lemon and spice, it couldnt be easier. I'm adding a dash of Cayenne pepper for a little heat as well!

 1 bunch thin asparagus spears, trimmed
 3 tablespoons olive oil
 1 1/2 tablespoons grated Parmesan cheese 
 1 clove garlic, minced 
 1 teaspoon sea salt
 1/2 teaspoon ground black pepper
 1 tablespoon lemon juice 


Preheat your oven to 425 degrees F (220 degrees C).

Place the asparagus into a mixing bowl and drizzle with the olive oil. Toss to coat the spears, then sprinkle with Parmesan cheese, garlic, salt, and pepper. Arrange the asparagus onto a baking sheet in a single layer.

Bake in the preheated oven until just tender, 12 to 15 minutes depending on thickness. Sprinkle with lemon juice just before serving. 

* As seen on