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.
September 2, 2013
I keep reading things all over the internet about it being the end of summer. Well, from where I sit, with broken air conditioning that is blowing ineffectually into my still-sweltering apartment, and a weather forecast that says it’s going to be in the upper 80’s-lower 90’s all week, for me to deal with slots on line with such heat is not good, it still feels like we’re smack dab in the middle of summer to me.
Now that we’re agreed that we still have weeks of summer left to go, let’s discuss how we’ll be cooling down. I suggest this watermelon-and-champagne concoction that could alternatively be called a spritzer or a sparkling cocktail, but I’ve decided to call an agua fresca mimosa. Fizzy and pink and cold cold cold, I would drink this every day if I could without being overly boozed up at the workplace.
July 24, 2013
One of the best things about being back in LA? The farmer’s markets.
Sure, there are a ton of open air markets in Paris, but a large chunk of the produce vendors get their fruits and vegetables from Rungis, a huge warehouse wholesale food market in the suburbs. This beautiful bundle of rainbow chard, on the other hand, was purchased at the Mar Vista Farmer’s Market, from a kindly gentleman from Jimenez Family Farm, who informed me that no pesticides were used in growing it — “We use bugs to kill bugs.”
I used the leaves in a sausage and sweet potato soup, and was left with the vibrant rainbow stalks. So I pickled them. Waste not, want not, right?
Added benefit: after a few days, the brine leeches a bit of the color out of the stalks, making the prettiest picklebacks ever.
July 1, 2013
I’ve been promising my friends to post the recipe for this frittata since that first picnic on the Seine. Well after nearly two months, and many more picnics, here it is.
This frittata is the ultimate picnic main dish. It’s substantial enough to stand in for dinner, it’s transportable, and it’s great hot, warm, or room-temperature. It’s not as fussy as a quiche. It has a ton of beautiful vegetables in it, which will make you feel virtuous, but has a bit of ham and cheese for smoke and salt.