It’s my everything rite now. I went for a good three weeks totally obsessed with rhubarb. Now, I’ve moved on to peas. I hope you’re not tired of them yet because we’re just getting started, my friends.
I took a little pause; it honestly feels like I haven’t posted in forevrrrr. I’ve been working on a big recipe testing project for a private client’s cookbook so while I’ve been super busy in the kitchen, I haven’t been busy working on stuff for youuu all.
But, I took a break a few days ago from said project to make this pasta because I wanted the taste of spring in form of carbs.
A few people on Instagram were like, MINT AND BACON?!!? I’ll admit, that’s a bit of a weird combo but the pesto has mint and the bacon is cooked separately.
Hopefully that eases some of you that might be like, MINT AND BACON?!
The mint isn’t strong in the pesto, just a hint. It gives a wonderful refreshing flavor that isn’t aggressive. It’s chill. It’s passive.
Two years ago today I went on my first date with my now boyfriend, Joshua. Up until that point I had dated all the wrong people; most of them were nice and fine but all were wrong for me. I arrived at the restaurant early and he arrived 15 minutes late, which makes me laugh when I think about it because it’s very telling of who we are.
He picked a (now closed but his amazing wine store lives on!) wine bar called Lou’s. It was a pretty ideal first date spot; it was dimly lit and quiet, but full of people, especially for a Monday night, and they served interesting, hard-to-find-wines with really good snacks. We ordered our respective wines – him a barnyard-y Gamay and I ordered a Malbec. There was a charcuterie plate, a burrata salad with roasted grapes and an order of pig candy.
As we ate, we talked about all sorts of things; happy things, funny things, random things and sad things, too. Josh asked me what my hardest challenge in life was thus far. I answered, and then he answered; and then I remember us just staring at each other, absorbing the other’s answer.
Some would say sad stuff is a terrible thing to talk about on a first date, but that’s where we were in our lives. Josh had just experienced the loss of his mom and I think when you’re really sad it’s hard not to mention it. I’m glad we talked about such things. And plus, I’ve never been good at adhering to dating do’s and don’t’s.
The next day I flew to my parent’s house to work on my book and I remember wondering what would happen. I was, for the first time in a long time, excited about getting to know someone, to dive deeper into their life and perspective on the everyday.
We went on a few more dates but a relationship wasn’t something Josh could take on at the time. I was pretty heartbroken and I wasn’t sure why. I didn’t even know him that well! But something just clicked; something with him just felt right. So, I left him alone, but couldn’t forget about him. We ended up running into each other almost eight months later; he was in a better place and so was I. And we’ve been pretty inseparable ever since.
We haven’t been together for a full two years, but the day we sat down for the first time and talked for five hours is a day I love to remember. So, of course, since I’m a romantic, I’m celebrating with Pig Candy.
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!
This is such a silly “recipe.” Do you need to know how to wrap bacon around a hot dog and put onions and red bell peppers on it? No. You totally caught me wanting to do something I’ve wanted to do for a loooong time.
Bacon wrapped hot dogs are always that “post bar 4th meal” kind of thing that happens totally by accident. If you live in LA (or have visited), you’re probably familiar with these bacon hot dog stands that exist on the sidewalks of East LA after-hours. If you’re not, then it’s definitely something you should experience at least once–they’re pretty amazing.
Better yet, save your dollarzzz on a plane ticket, splurge on some shoes (I know you got some in mind) and just follow this super “joke of a recipe”!
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.