June 24, 2014
*taps mic, clears throat*
Ahem. Hello! Hello. I’m sorry I’ve been away.
So here’s the thing. I started a new job a couple of months ago at this huge, multi-national law firm. “It’s the logical next step,” I thought. “This is going to be great for my career. I will have this glowing name on my résumé and I’ll work my way up to Director in no time!”
In fact, no. It turns out that I am not cut out for a position in which I don’t get to stretch my creativity, in which I do not have any project which are under my control. I am not built to do the same thing over and over every day for twenty years. I do not like being a cog.
So, after a period of being very depressed, I went and found a new job. Or, more accurately, it found me. A different (smaller, younger, faster… stronger?) law firm, a virtual office, and a couple months into the gig, and here I am: fulfilled and happy, once again. And planning travel.
Though of course, I’ve been doing a bit of traveling here and there. I go up to San Francisco to visit old Paris friends every month or two. Lucky for me, sometimes that means weekend jaunts into wine country.
Yes. More of this, please.
Music to travel by: The Sky Is Falling [The Harpoonist and the Axe Murderer // Checkered Past]
April 9, 2014
Guys, I’m on a scone jag.
A couple weeks ago I had an incredibly disappointing scone from (sigh) Starbucks. It was so unsatisfying, such an affront to the good name of moist, flavorful scones, that I made three different kinds of scones that weekend alone – making my pastry-loving friends and colleagues very happy. And my freezer very full.
This recipe is a variation of the very first scone recipe I fell in love with, back in high school when I first discovered the magic of the oven. Rich with the mahogany sweetness of brown sugar, bumped even higher with a bit of molasses, and loaded with toasted pecans and brown butter, this is a far cry from the sad, dry scones in the coffee shop pastry case.
April 7, 2014
The first day that I walked into Red Bread was the day that the LA Times ran a photo of the newly-opened brick-and-mortar Culver City store/restaurant on the front page of the Saturday Section, along with an article praising its rye. Not being a subscriber, I did not know this, and all of the bread had been sold out by the time I stumbled in at 2pm.
The next weekend, not being what you call an early bird, I again went in during the afternoon, but there was no loaves of sourdough to be had. No matter, a loaf of Russian black bread was tucked under my arm, and I filled my belly with the best quiche I’d had since Soul Kitchen.
April 4, 2014
Locanda is one of those restaurants I find it difficult to write about. Of course, it’s good. Honest food, some of it innovative, in an inviting space with an excellent bar. We even scored a table at the front windows facing out onto Valencia Street.
Everything was delicious and we left happy — but I guess what I’m trying to say is that it wasn’t exciting. Then again, is an Italian osteria meant to be exciting? Isn’t the entire point of the genre extremely simple but well-made, seasonal dishes?