You know a few weeks ago when I was like, Everyone chill on this autumn talk. Now, I’m all about fall. I want the cool, crisp weather. I want the changing leaves and the apples. Give me all the apples! Unfortunately LA weather has not been all that cooperative. It’s been ridiculously hot.
So hot that I’ve been using that gun emoji a lot. It’s been a dark week. I’ve used this terrible weather as an excuse to break out Ali’s new spiralizer that she sent me. If you don’t know Ali, you should! She’s the queen of spiraling vegetables.
This recipe was inspired by my favorite Chinese appetizer. It’s a dish I always order when it’s hot outside. They smash cucumbers and toss them with a bit of chili flake, sesame oil, rice wine vinegar and salt. It couldn’t be simpler.
This past weekend I ate ribs, two hot dogs, one s’mores, slices of ribeye, a few slices of bread, two spoonfuls of cookie dough ice cream, a few (?) watermelon mojitos, nachos…and I feel like if I really tried, I could find more things that I consumed. But whatever, I’m past it. It happened and it was glorious.
My favorite part of the weekend was spending time with friends and family and watching Amelia swim her little heart out. I need more weekends like this one. I bet you do too. They remind you what’s important. And hot dogs are important!
This is a recovery (ish) salad. There’s fresh and spicy watercress, sliced yellow plums, sliced squash and buckwheat groats (!!).
Can we discuss buckwheat groats? Buckwheat groats are a toasted grain. I toasted these up in about 5 to 6 minutes and they were delicious on a salad. They add great crunchy texture to lots of dishes like vegetables, salads or even pancakes.
I’m back from Chicago where I ate and drank waaaaay too much. I realized that I’m too old for that shit. I’ve never been a big drinker but omg now I’m even less so because it seriously makes me feel like I might die. But it was fun and worth it. I’ll be doing a lil’ round-up of a few of my favorite places I visited…maybe tomorrow or the next day.
But first, recovery food. Poke restaurants are popping up everywhere in LA. It’s the hot new thing, unfortunately most of them are not near my apt so out of pure laziness because I’m allergic to driving and traffic, I make them at home. Also, I love making things at home because it means I can add what I want. I DO WHAT I WANT!
I like using really delicious, fatty salmon I get from McCall’s Meat and Fish Co., but really any sort of ahi tuna or other sushi-grade salmon will work.
This is obviously more of an idea than a recipe. I mean, I do mix the sauces together and I do make my own furikake and I do whisk together some mayonnaise and Sriracha but you can just eyeball all of these things. No need for measuring spoons.
I’m on my way to Chicago for no reason at all other than to hang out. How amazing is that?! I wish I could bottle up the feeling right before a trip. You’re running errands, packing, washing clothes, and while normally those are really lame things to do, it’s actually ultra fun when they’re for a vacation vs. normal life.
This salad has Memorial Day written all over it. It’s large format or whatever you want to call it. Basically, it’s a big-ass salad for hella ppl.
Do you have cherries yet? I feel like LA/California gets produce weeks (sometimes months!) before the rest of the country so it’s hard for me to gauge if this is a useful recipe or totally pointless. ¯_(ツ)_/¯
We’re so deep into May. How did we get here? How is it Monday? How did Mother’s Day go by already?! Ahhhhh! Also, it’s peony season in case you didn’t know.
Ok, we’re gonna put my anxiety about time moving too quickly to the side because today we’re making the most carrot-y carrot soup on da planet. Ready?
It’s been a lil’ brisk in LA, which I am not complaining about one bit because I just know this summer is going to be ratchet. I’m taking full advantage of the cool temperatures and rainy weather while I can and that means soup. HOT SOUP!
A few days ago it was cloudy and drizzling. Amelia was all bummed out because when it rains I make her wear her raincoat. And I had a few bunches of carrots in the fridge with no plan so I sliced them up and cooked them slowly in butter and a strip of kombu. HEAVEN.