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#MINNAatHome with Abby Pendergrast

By The MINNA Team

MINNA welcomes prop and interior stylist Abby Pendergrast as she gives us a sneak peek into her home and life in Los Angeles.
Journal | #MINNAatHome

#MINNAatHome with Abby Pendergrast

What’s your name and pronouns? Tell us about yourself.

My name is Abby Pendergrast (she/her) and I am a prop and interior stylist. I can usually be found on set or styling creative’s homes throughout LA & beyond! When I’m not styling I am usually cooking, playing tennis or hanging with my partner Kevin and my dog, Gouda!

Where are you located, how long have you been making your space a home?

Although I have been in Los Angeles for the better part of 10 years, I recently moved into a 1920’s cozy cabin at the foothills of the San Gabriel Mountains in Northeast LA. We moved in June and have slowly but surely making it home ever since!

If you could describe your home in three words, what would they be?

Cozy, Colorful, Inviting

How long have you been a prop stylist and set designer? What inspires you?

My career journey is winding, like many creatives! After working for some notable designers in LA,  I went off on my own freelance interior & event design projects. While on a freelance job I met a prop stylist and it clicked and that the role of the stylist was what I wanted to pursue. Seeing spaces through the lens of a camera is truly my strong suit! I am constantly inspired by travel, graphic design (I am a sucker for good branding and fonts!), and the juxtaposition of grit and nature in Los Angeles!

Loops Pillow - Prism-overlay-image
Loops Pillow Prism

Made in Peru


What are your favorite ways to recharge at home?

I am a big time movie and TV buff - I love seeing sets and wardrobe and all the things that it takes to make stories come alive. So nothing makes me feel more relaxed than cozying up at home on the sofa with my family!

What is your favorite meal or craft to enjoy at home?

I borrowed this image from Molly Baz’s first cookbook (pc Taylor Peden and Jan Munk), but this spiced, grilled and swaddled chicken thighs with “the works” was my go-to for late summer dinner parties and even into LA fall! Great for groups this is truly a great meal to enjoy with a group of friends!


  • 2 medium red onions
  • 5 garlic cloves
  • 2 lemons
  • 1 bunch mint or cilantro
  • 1 3/4 cups plain whole-milk yogurt
  • 2 lbs (907 g) boneless, skinless chicken thighs (about 6 small thighs)
  • 1 cup distilled white vinegar
  • 1/2 cup sugar
  • Kosher salt
  • 1 tbsp vegetable oil, plus more for the grill
  • 1 tbsp sweet smoked paprika
  • 1 tbsp ground cumin
  • 3/4 tsp ground cinnamon
  • 1/2 tsp cayenne pepper
  • 4 pitas

1. Pickle the red onions:

Slice 2 red onions crosswise into 1/8-inch-thick rings.

In a small saucepan, heat 1 cup white vinegar, 1 1/2 cups water, 1/2 cup sugar and 1 tablespoon salt over medium heat, stirring often to dissolve. Once the vinegar mixture comes to a simmer, remove from the heat and immediately add the onions. Let cool to room temperature. The onions can be made up to several days in advance; they only get better with time.

2. Make the garlic yogurt:

Finely grate 1 garlic clove into a small bowl and stir in 1 cup plain yogurt. Season with salt and set aside for serving.

3. Marinate the chicken:

Finely grate 4 garlic cloves into a large bowl.

Stir in 3/4 cup plain yogurt, the juice of 1 lemon, 1 tablespoon vegetable oil, 2 1/2 teaspoons salt, 1 tablespoon smoked paprika, 1 tablespoon cumin, 3/4 teaspoon cinnamon and 1/2 teaspoon cayenne pepper and whisk well to combine.

Add 2 pounds boneless, skinless chicken thighs to the marinade and turn to coat. Let sit at room temperature for at least 30 minutes while you prepare a grill for medium heat (or heat a cast-iron grill pan over medium heat). If you’re going to marinate them longer (which you totes should; they only improve with time), cover and keep chilled in the refrigerator for up to 6 hours and pull them out 30 minutes before cooking.

4. Back to grilling that chicken:

Once the grill is preheated to medium (you should be able to hold your hand over the grate for about 5 seconds before it gets too hot), lightly oil the grill grates.

Remove the chicken from the marinade with tongs, letting any excess drip back into the bowl, and transfer it to the grill. Cook, undisturbed, until it’s nicely charred underneath and naturally releases from the grates, 5 to 6 minutes. Pay attention to the hot spots of your grill or grill pan, and move the thighs around accordingly to ensure even browning. Flip the thighs and cook until just cooked through, 4 to 7 minutes longer. (An instant-read thermometer should register 165°F / 74°C in the thickest part of the thigh.) This will vary depending on how large your chicken thighs are, so keep an eye on temperature more than timing in this case! Let the chicken thighs rest on a plate while you grill the pitas.

5. Warm the pitas and serve:

Warm the pitas on the grill while the chicken rests, about 1 minute per side.

Cut a lemon into 4 wedges and pick the leaves from 1 bunch of mint.

Slice the chicken against the grain into 1/2-inch-thick strips and serve on a big platter alongside the pitas, pickled onions, garlic yogurt, lemon wedges and mint for a build-your-own kinda sitch!

When do you feel your most creative?

I am a verbal ideator so I love spitballing ideas with friends - typically I will do this with either my friend and talented ceramicist, Sequoyah Johnson or my interior design partner-in-crime, Kitty Rheault. I love the back and forth banter on building ideas and taking each other's feedback!

If you could have a sit down with any three people, someone you know/don’t know/alive/dead, who would they be?

Paul Revere Williams - historic architect / designer of some of LA’s most iconic buildings: think Beverly Hills Hotel & the Mid Century gem, Theme Building at LAX airport. Would love to discuss how the buildings of the city have changed and get perspective of quintessential spaces in LA!

Sophia Coppola - As I mentioned above, I have always loved movies and I would love to hear about her creative process. The way she juxtaposes music with time periods has always been so interesting to me. Not to mention her overall eye for set and wardrobe design!

Meredith Hayden - she’s a gen Z tiktoker who is a private chef by day! I think it would be super interesting to hear the outlook of the next generation of where they see creative industries going and how you can build genuine communities online.

Where can people connect with you and your work?

I have been dabbling in TikTok more and more lately, but on my day to day you can connect with me on Instagram!

Photo Credit: Kevin Coffey @thecoffeey

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