The summer heat has hit Los Angeles and all I want to do is turn up the AC ’til it’s totally freezing, curl up in bed and watch Breaking Bad, but I can’t…because I don’t have AC, so basically I’m dying. A lot of people think Los Angeles is this smoldering, super hot place, but it’s actually fairly mild. Like, the winters are cold and the summers are summery, yes, but the nights get chilly. I likez it.
This whole week people have been freaking about Miley Cyrus; but for me it’s been all about grapes. Sorry Miley and your stupid tongue. Also, those big mascots scared me.
A few weeks ago I made a fancy-ass tuna melt and I loved every second of it. I’m tempted to make this a whole series. The idea would be I take something seemingly normal, typical, usually run-of-the-mill…and then I make it fancy.
I’ve always loved fancy things. I’m just now coming to terms with it and admitting it to myself/everyone. My parents would agree. I was always the kid wanting to order the most expensive thing on the menu. “Wait, why can’t I order the lobster for two?! I don’t like anything off the kids menu! Who wants pasta and cheese and butter?! I love lobster and steak and calamari.”
This BLT is fancy with a capital-F. There are steps in making the easiest sandwich known to man, well, fancy. I have the steps. I have step-by-step pictures, too (sort of). I gotz everything on this bright, sunny Monday!
I have dreams of opening up a little sandwich stand that would be called “Stuff On Toast.” I feel like I’ve mentioned this before. Oh and I’d serve pie too because after you eat something on toast you might want a piece of pie. You might not, actually, but I just want to be prepared in case you do. And maybe coffee. So pie, toast and cappuccinos. It would be our three life necessities under the same small, shack-like roof.
This rendition of Avocado Toast is a bit different. Having white miso in my fridge has become a staple. I love it because in the colder months I can throw it in a pot with hot water, along with seasonal vegetables and make a quick miso soup. I’m obsessed. In the warmer months it’s awesome to have on hand for making quick miso dressing. A little ginger and sesame oil and rice vinegar are added and that’s kind of it. .
I had the weirdest school lunches when I was a kid. While most kids had cool bologna sandwiches smothered with mayo and snack-paks and Capri-Suns, I had yellow rice with chicken and crudités–it was way lame, and embarrassing. On occasion my mom would give in to my begging and whining and make me tuna salad sandwich, a Hi-C and a bag of Lays potato chips. And I always, ALWAYS would carefully open the sandwich and lay the potato chips atop the tuna. It was the only way.
If I ever had a cute lil’ sandwich shop, I’d have a whole section of just “stuff on toast” and I’d totally have sandwiches on the menu that had potato chips inside. It’d be a thing. Adding potato chips gives sandwiches excellent texture and it adds another layer of flavor. My seven-year-old-self knew what was up.
I know this is a food blog and I’m not supposed to say things like this, but the first time I ate an oyster I compared it to a booger. I thought it was FOUL. Absolutely foul. And it had nothing to do with the quality, because I made sure the first time I tried one was at a nice restaurant in Seattle. I just couldn’t deal. It was a texture thing.
It took me a looong time to muster up enough courage to eat one again but I love them. Totally love. I usually opt to eat them raw with a little mignonette, hot sauce or a squeeze of lemon. If you’re a non-raw-oyster-eating type of person, I feel you. But I do think you might like them in their fried state. Everything is better fried.
These fried oyster sliders are delicious. And cute! The full recipe for the batter is over on Etsy today.
I really have so many thoughts about egg salad but GIRLS is playing in the background, so naturally my mouth is agape and I’m feeling all sorts of awkward. Seriously, any second I might jump behind the couch to hide.
I mean, Hannah jumping around the club with that sort-of-shirt on in Duane-Reade…and her cutting words to Marni (she deserved it), sheesh…
This show really does make you feel like you’re watching something you shouldn’t be allowed to watch. Like, you’re eavesdropping/snooping in on someone’s very weird and pretty normal life. If you’re crazy nosey (like me) then this is dreamy.
What would be your death row meal? That’s a weird question for me to ask you because I imagine that you’re a very lovely person and don’t kill people BUT let’s just pretend. So, if you were a bad person, what would you want your last meal to be?
It’s a fun/weird thing to think about. I’m not sure what my request would be, but I am certain that a grilled cheese sandwich with tomato soup is in the top three things I would want. Maybe next to a pastrami sandwich and this arroz con pollo my papa made me growing up. That’d be sentimental and sweet.
But if I’m being honest with myself, I’m pretty sure butter, cheese and bread would prevail as the winner.
I try to be a good person on the daily. When I’m going into the coffee shop, I always hold the door for the person behind me. I smile at strangers. I smile at cute babies…and even more at cute doggies. I give people the benefit of the doubt. I call my mama on the regular. I try to tell the truth even when it sucks. I eat my vegetables and I like it.
So, if all that doesn’t work and I’m sent to hell at the end, I guarantee it’ll look like a mall on Black Friday. There will be people and shopping carts everywhere. Babies will be crying (because they know what’s up!). There might even be a few lil’ people toppling over each other fighting over some game console I’ve never heard of. People will be outside in tents camping to get the best deal on a TV. It will look a lot like the weekend of Thanksgiving. That’s what my hell is.
My idea of heaven is cooking soup in colorful socks. What? Yes. Maybe even Vince Guaraldi’s A Charlie Brown Christmas will be blaring in the background. Cooking soup and making snacks! It’s my favorite pastime. This lil’ tartine is a perfect snack/breakfast/lunch meal.
We’re in a season transition right now. Kind of always a little awkward, right? I’m dreaming of pumpkin things and apple pies and acorn squash roasting, but I’m still sweating, wearing shorts and eating ice cream. And zucchini are still in abundance and tomatoes are just everywhere. Tomatoes are in seasons almost all summer long, this is true, but these next few weeks are really when we should be consuming and canning them. They’re just perfect.
Even the imperfect, not-really-ripe green tomatoes are perfect. Fry them in cornmeal. Even better. Add lettuce, tomato and bacon. Game changer.
I’m doing this thing–not sure if I told you–where I cook alongside Bravo’s new show, Around the World in 80 Plates (which airs each Wednesday at 10pm/9pmc on Bravo!!). Wherever they go, I go…kinda sorta.
Each week they’re in a different international city cooking away and competing, stressing out and being judged, while I stay home, turn on some music, make a dish (corresponding with each city), all while intermittently checking Instagram and texting away–it’s fun!
This week’s show takes place in the gastronomy capital of the world, Lyon, France. Um…this location had my brain in knots because it’s like the equivalent of someone letting me loose in fifty combined Chanel boutiques and saying, You can have whatever one thing you like. Too many options! Too much pressure!
I had lots of elaborate dishes on my brain, but I kept circling back around to my favorite salad ever: Salade Lyonnaise. This salad is everything. There’s frisée tossed in a bacon mustardy vinagrette topped with a perfectly poached egg. And sprinkles of salt and pepper make it extra pretty. Nothing fancy. Total simpleness at its best.