June 7, 2013
I recently mentioned my unshakable love for all things celery, and my love for Ina Garten is no secret.
So when I saw her make this salad a few years back on Barefoot Contessa, it should come as no surprise that it was the very next thing I made.
It was delicious. And I didn’t even need “good” olive oil.
May 29, 2013
Roughly halfway between San Francisco and San Diego is a little town called Solvang, CA. When my running-addicted San Diego-based friend told me she’d be running a
marathon 50k just outside of said town, and staying for a few days, I knew a trip was in order.
I took the long route down, along Highway 1, snapping photos and chomping food along the way.
The day started out cold and gloomy with a side of fog, but that slowly gave way to warm sun and a vibrant coastline.
Posted in: Life Outside the Kitchen
May 14, 2013
Sometimes I want a cocktail that’s on the savory side, but don’t quite feel up to tackling a meal-sized bloody mary. That’s where this Green Gimlet comes in.
And for those wondering if that near radioactive green hue is the product of food coloring: nope! It’s alllll natural – a combination of lime juice, basil simple syrup and celery juice.
…And gin. Of course gin.
April 12, 2013
I recently had a “meatball sandwich” from an establishment that shall remain nameless. My friend got one too, and we were both a little confused when our sandwiches came out with lettuce, tomato, and onion on them.
Is this a Bay Area thing? This has happened to me here before, and I don’t get it.
Hot meatballs and marinara sauce + cold, bland toppings… does not compute.
To top it all off, the food from said establishment left us both with stomach aches all afternoon.
It goes without saying that I needed to make this right, so a few days later I cooked up my own meatball sandwiches.
April 2, 2013
There was a time when I really tried to hate frozen yogurt.
This, of course, had nothing to do with the year or so I spent working at a frozen yogurt shop.
Nothing at all.
I was just genuinely against its velvety texture, the balance of sweetness and yogurty tang, not to mention its health benefits over run-of-the-mill ice cream.
Nope, it had nothing to do with me having to be polite to rude customers all day while making minimum wage + crap for tips.
It’s cool. I’m not bitter.
March 27, 2013
This is the type of recipe I don’t normally write down – an impromptu side dish that came together because I happened to have some broccoli and an itch to break out some of my favorite condiments.
In fact, this applies to most things I cook; I don’t make many dishes quite the same way twice. I just make things up based on what I have on hand, then taste and adjust as I go along.
It’s like my own little episode of Chopped. Except for some reason Ted Allen never shows up…
March 8, 2013
You know that point when you’re about to go out of town and trying to whittle down the produce in the house? And then you end up with a potato and a handful of arugula and think, well I guess I’ll try to make a meal out of this…
It could just be me. Other folks might go for take-out at that point, but I like a good food challenge.
I especially like it when an attempt to use up some random food ends up being really, really delicious.
February 13, 2013
Too often I find myself in this situation: I just finished a swanky meal (most recently at Wayfare Tavern) and the waiter asks if I want to see the dessert menu.
Um, NO. Then I’ll want every single thing on it, and there is absolutely no room left in my stomach after the appetizer, entree and two cocktails. It just isn’t going to happen. That always makes me sad.
This is why it’s nice to have something like these Bourbon Caramel Peanut Butter Cups on hand. Post-Valentine’s Day dinner, you don’t want to have to be rolled away from the dinner table.
A little treat like this will be rich and satisfying, but won’t leave you feeling like a glutton.
Although I guess that depends on how many you eat…
February 6, 2013
Ah, the humble burger.
Sometimes I get so caught up in kitchen experiments that I forget to just cook a damn burger once in a while.
We have a red-meat-intolerant hubby in the house though, so burgers here are generally made from alternative meat sources.
And since a plain chicken, pork or turkey patty can’t even pretend to compare to beef, I dress them up a little.
Sometimes a lot.
January 30, 2013
When it comes to food and holidays, are you a traditionalist or do you thrive on serving the unexpected?
(Have I been watching too many Sex & the City marathons? I feel that question was worded in the style of Carrie Bradshaw…)
Personally, I like to walk the line between the two worlds. Take Thanksgiving – of course I’ll serve turkey, mashed potatoes, stuffing and something green, but they won’t necessarily be prepared in “traditional” ways. Then maybe I’ll throw in a curveball of an appetizer.
You have to keep them on their toes, but you can’t leave out the classics.
That’s where spices come in.