September 12, 2013
O and I took a road trip a couple weekends ago to San Francisco. On the way up, we took mostly PCH and the 101, which hug the coast, but which were unfortunately sheathed in fog the whole way. On the way back down to LA, though, we took the I-5, which is long and straight, cutting straight down the middle of the state.
Not that we didn’t take a couple of accidental detours that showed us unexpectedly pretty, winding two-lane paths that were nearly deserted.
September 11, 2013
As you may have surmised, I went to a lot of restaurants while I was in Paris. Something I might have failed to mention is that, on occasion, I bought the cookbooks from those restaurants.
Now that I’ve been back in LA for several weeks, I’ve gotten over the fun of eating everything that I missed while I was abroad (In-n-Out! hoppy beer!) and am now starting to miss my favorite restaurants in Paris. So I thought, why not try to reproduce some of these dishes at home?
Let’s start with a simple one from Frenchie. A play on the traditional caprese, this salad replaces tomatoes with roughly-torn ripe summer peaches and counterpoints them with savory, smoky mozzarella.
Then? You drizzle on lots of the good stuff.
September 7, 2013
Paradise Cove is a lovely beach spot in Malibu. Surrounded by cliffs and complete with a pier, volleyball nets, lounge chairs, umbrellas, and a mediocre-but-picturesque restaurant, it’s a good way to get all of your California surf culture clichés in at once.
September 5, 2013
I have discovered reason number 72 that I suck at being single: I cannot for the life of me figure out how to grocery shop for one person.
Weekly, I find myself carting home my own body weight or more in groceries knowing that, logically, there is no way I will consume it all before the next shopping trip. Which leads to recipes like this, which required me to invite a bunch of people over to help me eat it.
Not like they were complaining. These chops were dang good, though be careful not to overcook since there’s nothing worse than a dry chop. Don’t skip the raisins here, though I hear all of you moaning that raisins ruin everything. They don’t in this — they add a hint of sweetness, the way applesauce would in another classic pork pairing.