Bring Your Produce Back To Life!

Posted on by

0

Brad has all kinds of fun kitchen tricks.

Maybe one of my favorites is when there is a bunch of basil – or a bag of spinach, or some carrots or herbs or whatever – that looks limp and sad.  Maybe it wasn’t in the crisper in the refrigerator.  Maybe we went to lunch after the market and left them in the car a little too long.  Maybe I took something out of a bag that it would have been better off left in…

Whatever happened, the produce looks withered and faded.

(hopefully this is not how you feel after that glorious memorial day weekend.  if it is, then use this same trick on yourself.  plus maybe a pastry or two.  i guarantee the holiday weekend hangover will be over in no time.  and – cheer up!  it’s “officially” summer!)

Just looking at those sad, limp, green leaves, you think you should probably just throw them away.

limp kale key of kels

Like this kale, for example.  I have no excuse, I just didn’t get to it fast enough and it sat in the bottom of the crisper out of a bag just a little too long.

But wait!!

I tried Brad’s magic trick.

limp kale key of kels I stuck the kale in a jar with a good amount of water.  I set it in a sunny spot, but not one that got direct sunlight.

And I – once again – forgot about it.
limp kale key of kelslimp kale key of kelslimp kale key of kels

Seems this week I’m just really not good at kale.

limp kale key of kels

But a few hours later, I happened to walk by the arrangement, and I noticed that the leaves were no longer touching the tabletop I’d set them on.

kind of limp kale key of kels kind of limp kale key of kelsThe leaves felt a little stronger to the touch.  A little more rigid and tough. kind of limp kale key of kels kind of limp kale key of kelsSo I left them a little while longer.  Just to see what would happen.kind of limp kale key of kels

24 hours later, the kale was pretty much 100% back to it’s natural kale-like state.

back to life kale with the key of kels back to life kale with the key of kels back to life kale with the key of kels

I was really amazed at how it had transformed from being limp, soft, and inedible right back to being tough, thick, crunchy kale.back to life kale with the key of kels back to life kale with the key of kels back to life kale with the key of kels

I will admit, it looked so pretty in the jar that I kept it on my desk for a day next to the gorgeous protea flowers I picked up at the farmer’s market.

Kale arrangement with protea

Now I’ve had both kale and artichokes as floral arrangements.  This is either multitasking or a giant waste of food.

Kale arrangement with proteaAnd I just keep thinking of what I can do with all this kale…

So, I’m off to make lunch.

xoxo

What A Week

Posted on by

0

Is it really Friday already?

I’m facing my weekly “opposite schedule of the world” sadness this afternoon.  Especially today.  Everyone is gearing up for a fun, long weekend, and my “work week” is just beginning.  My long weekend is drawing to a close.

But wait!  What a wonderful weekend it was!  There was the market, there were hundreds of cookies and other goodies made with Sydney from Curating My Cooking, there were peonies, there was chocolate strawberry banana bread…

IMG_4626 IMG_4698IMG_4572 IMG_0006 IMG_0008 IMG_0002 IMG_0007IMG_0005IMG_0003

And there was Brad’s 30th birthday!!  So there were nutella bacon pop tarts (yes, they were amazing…), car washes, prescription sunglasses and a meaty dinner at Animal with some really amazing friends…
IMG_0001 IMG_4706 IMG_4481 IMG_4718

I hope all of your fun, long weekends at the beach are nearly as fun and delicious as mine was.  Plus, I am so lucky that my mom and sister are flying out from Maryland tomorrow, and I have a good amount of time away from work to spend with them!

Hooray for visitors!  And hooray for weekends – no matter which days they fall on!

xoxo

Enhanced by Zemanta

Brad Turns 30!!

Posted on by

1

IMG_4627

I’ll tell you what.  The crazy kids wearing brown in that picture never ever thought they’d be living the life we live today.

They never thought they’d be living in Los Angeles.  They never thought they would be making a career in the food industry.  They never thought they’d have the plans and dreams in mind that we have today.  They never thought they’d be wearing such skinny jeans or such fancy sunglasses.  They never thought they’d live in such a fancy apartment.  They never thought that they would think 85 degrees at the beach was way too hot.

And they never never thought they’d be married.  They actually discussed how neither believed in marriage or ever wanted to get married.

Um…things change?

IMG_4629

Those two probably also thought 30 was insanely far away.  Or old.  Yea, they probably thought 30 was old.

But here we are.  Brad joins me at 30 today, and as he drives off to go into work to do inventory I’m about to embark on a crazy baking afternoon so he gets home to as many baked goods as a newly 30 year old can possibly handle.

And then we will celebrate all day tomorrow.  Because we have so much to celebrate.

I was reminded yesterday in a conversation with my mom how truly lucky I am to be in such a balanced, healthy, strong and loving relationship.  Brad is my rock.  He is my best friend.  I see how much love he deals out into the world, through his interactions with people and through the passion he puts into his food and his work, and I just feel lucky that I get such a big part of that love.

Happy, happy, happy birthday to my wonderful Brad.  Can’t wait until you’ve counted all the things and we can really start partying like a couple of 30 somethings.

xoxo

(these photos were taken in 2008 by a regular i thought was a little nuts at the restaurant where brad and i first met and worked together.  larry gave me these prints the day before we left orlando for new york, and i just loved them so i held onto them… i found them last spring at my parents’ house, and brought them home with me because they still make me so very happy to look at.  our journey has taken us all over the country and to so many different restaurants, but we were so young and so carefree in orlando.  the crew at citrus was a really special group of people, and that restaurant brought some of our favorite people into the world.  plus, it brought my very favorite person into my world 🙂 )

Enhanced by Zemanta

A Monday Mashup Vlog

Posted on by

0

Guys, pineapples are totally cool right now.

Plus, so are vlogs… so I made another one.  There was just a lot happening and the music was right (Music To Cook To happening in real life!!) and I just thought you’d find my situation pretty silly.

So… Happy Monday!

xoxo

Enhanced by Zemanta

Front Yard Avocado Toast

Posted on by

0

Brad has a morning routine.

He hits snooze about a gazillion times, then he gets up, makes two scrambled eggs and coffee, takes a shower, and then gives me a kiss in bed before heading out the door.

My mornings are a little more flexible.

Usually I’ll roll out of bed as he leaves and get myself a bowl of yogurt.  Sometimes I’ll feel fancy and make oatmeal with walnuts and raisins.  Even less often I’ll go wild and make bacon grits or a fried egg sandwich.

But the other day I came back from a walk with Gibson and there was a lone avocado on the ground under our avocado tree.  It seemed ripe, although a little dented on one side from it’s fall.

Gibson was curious.  I was curious.

Gibson dog with front yard avocado

It’s become trendy to serve different kinds of toasts in restaurants now.  I had a whole argument/discussion with some friends while dining out recently about whether or not it is a valuable addition to a menu.  Personally, I think it’s nice to have just a little bite of something.  Especially if it’s an interesting combination and I just want to try it.  But am I going to order a whole lot of toast for dinner?  Probably not.

Would I eat toasts for breakfast, brunch or a mid-day snack?  Absolutely.

Avocado Toast

I went simple while trying out my front-yard avocado.  I toasted up some bread and just smeared it on.

Avocado Toast

Then I sprinkled on a little salt and chili flake to season it.  I know restaurants can get all fancy with their avocado toast combinations, but all little salt and a little spice is really all you need.

Avocado Toast Avocado Toast Avocado Toast Avocado Toast

Have I seen this being sold for $6 around Hollywood?  Yep.

Does it taste better while sitting around with my bed-head in my pajamas?  Oh yea.

Avocado Toast Avocado Toast Avocado Toast Avocado Toast

If you’re just rolling out of bed and enjoying a lazy Sunday, give this a try.  You’ll feel instantly hip.  And full.  And like your skin is glowing from all of the things in avocados that are so good for your skin.

That’s right, breakfast that makes you look good.

xoxo

Enhanced by Zemanta

Lavender French 75

Posted on by

2

Before it got amazingly hot here in Los Angeles, I was really excited to find this lavender at the farmer’s market.

IMG_3501

The best part about lavender is that it is gorgeous as flowers around your house for a while, and then – once it’s dried – it also makes things floral and fancy in the kitchen.

DSC_0528

I had big plans for my bouquet of lavender. (i’ll be sharing with you some other projects very soon!)  I was going to put these tiny little flower buds to good use.

DSC_0549

I made myself a lavender simple syrup with the intention to jazz up some cocktails, but the syrup could also be used for all kinds of non-alcoholic things.  It would be delicious added to iced tea or coffee, or you could flavor your baked goods or icings with a subtle lavender taste. Continue reading →