Super Fine Muesli

Shout out to Catherine and Jess, homegirlz supreme. Let's get down girls.

Sensible breakfast love all up in here... cuz sometimes bitches be cray.

Bachelor life, trying to be sincere and sensible in my efforts to eat minimally processed, fresh, delicious food that fits reasonably into a super busy day-to-day, fly by the seat of my pants lifestyle. Swiss muesli changed my life. Requires no cooking and it's flexible, like a dream come true.

Just like Heidi Swanson. Who doesn't LOVE that dreamgirl? Her cookbooks have been inspiring me to make delicious food - beautiful and simple - since '03. Super fly classy lady. A regular hott tottie.

Nothin' but love.

Muesli

My recipe is modified from the super fine recipe in Heidi's cookbook.

• 3 cups rolled oats
• 1/2 cup sliced almonds
• 1/4 cup dried cherries/golden raisins/black raisins/get cray
• 1/4 tsp fine pink sea salt
• Milk or "milk" (I like to use unsweetened almond milk)
• Apple butter or maple syrup to taste

Combine oats, almonds, cherries, and sea salt in a large mason jar. Have a proper fitting lid on hand if you're tryin' to act like a baller.

To prepare one serving, add 1/2 cup of the mixture and 1/4 cup milk/"milk" to an appropriately sized mason jar, with dat sugar (apple butter).

Chill in fridge, at least one hour, preferably overnight. 

Get some.

 white sand beaches and fly mamas
<3

ballin, shot callin' errday <3

Where Does Food Come From?

I realize it's been many moons since I've written anything here, but it's a new season and school is in full swing, and I feel like talking about photosynthesis.

Harnessing the energy from the Sun, my friend, Matt, is the envy of all the bitches in west L.A. who wish they had dahlias like this. His garden is poppin'.

Summer is over. What did I do? I learned how to surf like an amateur; I drove myself and a surfboard up to a fundraiser farm-to-table dinner party at Happy Girl Kitchen in Pacific Grove; I surfed Big Sur on my way home and learned an important lesson in surfing etiquette (almost had my ass handed to me); I bought my first surfboard; I was spoiled with an abundance of food from the farm and my garden; I saw many of my good friends and shared delicious meals with cool people; I found myself drinking craft beer (made in my hood!) with a sophisticated gangsta who taught me all about the ways of a true playa. & then it was over. We're about to fall back and kiss daylight savings goodbye. It's all very bittersweet, because I heart summer, but it always breaks my heart. Now it's entirely acceptable for me to use the heat in the kitchen and wear sweaters while I do it.

So here we are, post autumnal equinox, and I think it's a good time to reflect on the importance of many of the things we take for granted. Let's talk about how we revolve (revolution for real) around a star that is fusing elements together, creating an absurd amount of energy in the process, sending it in our direction, and then the energy is literally trapped in between the carbon bonds of glucose while simultaneously pulling carbon dioxide out of the air. The "waste" product is oxygen, and the real miracle of it all is that solar energy is being transferred to my neurons via cellular respiration (is there such a thing as mitochondria doping?) so that I can share my love for chloroplasts and chlorophyll and those pancake-shaped thylakoids right now. Damn, it feels good to be a gangsta.

Pollinators wanna act like it's all about them, but we both know they would have a hard time without the real life reaction that happens between sunshine (aka photons) and chloroplasts. Don't get me wrong, I have a lot of love for the pollinators. They're O.G. true playas, hustlin' all day. Haters gonna hate. Role models come in all shapes and sizes.

O.G. in action

It's hard to tell, but this photo is highly inappropriate. There's a honeybee homegirl down there, gettin' all up in this passionflower. True playa.

If you're like me, you be tryin' to ball till you fall, so you probably have VIP status at your local organic farm. How else are you gonna get a hook up on some freshly photosynthesized complex carbohydrates? Gardens are legit, but I have to argue for balance here. It's a full-time job growing your own food, so why not support your local small farmer while you supplement with your own homegrown goodness?

Concrete jungles can be modified to support photosynthesis and life. Can't stop, won't stop.
Those are 4 different kinds of heirloom tomatoes growing in paint buckets (less than $3/piece), arugula in the silver bucket, and herbs in the concrete blocks. DIY, bitches.

Sun Sugars. You can make this kind of magic happen. Photosynthesis and pollinators want to help you, but you can't act like it's all about you all the time. Cultivate living space, develop and maintain.

Sun Sugar harvest. If you're a baller, harvest tomatoes in a crystal bowl. Keep it classy.

Heirloom harvest: Goosecreek tomatoes and Big Rainbow.

Summer harvest: Sun Sugars, Goosecreek, Black Seaman, and Big Rainbow.

Grand finale! Garden salsa with basil, lime, pink sea salt, and a splash of the strawberry vinegar I bought from Happy Girl Kitchen. Find something fancy in your kitchen and experiment. Be wild.

Salsa Garden Salsa

Please feel free to modify this recipe to suit your palate and/or to better complement the flavors you decide to include. For example, I did not use any jalapeño in this recipe because it would overpower the brightness of the basil and the subtle hint of strawberry.

•  1.5 - 2 lbs of your favorite tomatoes
• 1-2 cloves of garlic, minced
• 1/2 - 2/3 of a small white onion (or a sweet onion if you can find one)
• 1 cup (give or take) of your favorite fresh basil
• 1-2 Tbsp fresh lime juice
• 1-2 tsp strawberry vinegar
• Pink sea salt to taste

You have a couple of options with assembly. I tend to go either way, depending on my mood and that day's commitments. Option 1: use a food processor (faster). Option 2: don't use a food processor (slower). If you decide to go with option 1, I would recommend processing the roughly chopped onions with the minced garlic, basil, salt, and lime juice on pulse before adding the roughly chopped tomatoes. If you're not in the mood to use your fancy kitchen equipment and you have time to really involve yourself, take the liberty to add ingredients together, in a large bowl, in whatever order makes you most happy.

On a final note, I am grateful for the sun, the pollinators, and the summer harvest. However, I am also grateful for apple season that's happening right now in southern California. I can't wait to tell you about my trip to Julian and the subsequent apple butter-making-marathon.

Honey, Whiskey & Strawberries

How sweet it is... strawberries, honey, butter & whiskey all on top of a flaky puff pastry. Straight up strawberry seduction. That's all that is. Lucky me, I seduced an amazing photographer into documenting my impulsive behavior...

I have to preface this recipe with one rule: you're only allowed to make this during strawberry season. Otherwise, save yourself the disappointment and just drink the whiskey.

Strawberry Honey Jack Pastry

• 1 - 2 pints of the sweetest organic Camarosa strawberries you can find, sliced
• 1 - 2 shots of Jack Daniel's Tennessee Honey
• 1 - 2 Tbsp of your favorite local honey (if you can find it)
• Approximately 1/2 tsp sweet cream butter
• 1 sheet of frozen puff pastry

Preheat the oven and prepare the puff pastry according to the package directions. Meanwhile, warm up a small sauté pan on medium low for 1-2 minutes. Use just enough butter to coat the pan; add the strawberries and a shot of whiskey (more if you're feeling frisky).

Stir the strawberries gently and continue to heat on medium low for 5-7 minutes. Place the puff pastry on a plate and top with strawberry whiskey goodness. Drizzle with honey. Be saucy about it, please.

Enjoy yourself & don't be surprised if you get a little out of control. I did.

Spicy Curry Love

Let me start off by saying that I fall for everything. I have recently found myself in a most peculiar situation that is challenging me to be bold... to be the proverbial "fireball" in a situation that is so outrageous and fascinating... Let me just say, horse races are involved.

Ultimately, I am gullible... Someday I'll wise up, I'm sure of it. Until then, it's best that I continue to pursue my evolving and revolving list of short-term goals. Explore tide pools, pet purple starfish, slip around on some green algae shag carpet... check. Hot tub hop around the campgrounds and hostels of northern California... check. Picnic in the park... check. Thanksgiving, in fact (pictures coming soon!). My dear friend (same friend from brunch!) & I adventured our way up to San Francisco for a superbly lovely Thanksgiving Picnic in Golden Gate Park, with a few of the finest people I know. Check out the view.

Superbly delightful is an understatement. Look at the view.

Picnic time!

We don't need no dang turkey!

We walked to Strawberry Hill after dinner. Perfection.

We had ants on a log; Shepherd's Pie with lamb and curry; heart-shaped beets; marinated green bean, red bell pepper; cornbread & salted honey butter (salted butter + organic "beach blossom" honey from my hood); roasted fingerling potatoes & shiitake mushroom gravy; walnut sourdough bread from Arizmendi; $2 bottle of red wine; seasonal holiday Anchor Steam ale; pumpkin pie with whipped cream! So dang delicious y'all. I am spoiled.

Anyway, shit happened once I returned to real life. I have been working non-stop. Can't stop, won't stop. I gotta pay bills, and I'm too young & poor to be a cougar in cougar town. The holidaze is in full force all around me. Parties, presents, and fanciness.

I had to make something spicy! I need a slap in the face and a kick in the pants. I made a festive holiday curry, using non-perishable ingredients. A recipe we can all use... it's bright, it's cheery, and spicy as hell. It's especially great when you feel like you're coming down with something. When it rains, it pours.

Funny enough, this curry was made possible by a can of curry paste I brought with me all the way from Sarasota, FL. If you reside in the wonderful city of Sun Coast, please stop by Phuoc Loc Tho Oriental Supermarket on 12th to pick up a can of this spicy ass curry.

So effing hot.

It astounds and delights me to know I can make a profoundly delicious meal from a few fresh veggies and three non-perishable food items - coconut milk, curry paste, and rice.

Fortunately and unfortunately, no one was around to be assaulted by this hot mess, but of course I brought it for lunch the next day. It's so hot it made the girls get all flushed at lunch. Especially Ciena!

Festive curry & baked Basmati rice. Hot shit.

Obsessed.

The recipe for the rice came from my stunning new cookbook, My Nepenthe: Bohemian Tales of Food, Family, and Big Sur. Nepenthe is my dang dream house. Good lord. Can I please live in a baller tree house with an amazing fire pit, in the middle of the redwoods with a wide open view of the ocean?!

Spicy Hot Holiday Curry

• 1 can Maesri green curry paste (or your favorite spicy blend)
• 1 can coconut milk for those who are brave; 2 cans for everyone else
• 1.5 - 2.5 cups of your favorite fresh veggies - I used a leftover baked potato, sliced; a big handful of fresh broccoli; a small handful of fresh cauliflower; 1 small bunch of baby bok choy; handful of lacinato kale
• 2/3 cup (or to taste) diced tomato - trust me
• Salt & pepper to taste

Combine curry paste and coconut milk. Stir in chopped veggies and simmer until cooked al dente.

Baked Rice
from My Nepenthe: Bohemian Tales of Food, Family, and Big Sur.

"Perfect rice every time with no attention."

• 1.5 cup water
• 1 cup of your favorite rice

"Preheat the oven to 375 F. For every cupful of rice, either brown or white, use 1.5 cups water. Place in a baking dish, add a knob of butter if desired, and cover tightly with foil. Bake for 45 to 60 minutes, until the rice is tender and the liquid is absorbed. Fluff with a fork before serving." 

Notes: I made Basmati rice and it was done after 40 minutes. Also, this recipe fits well into a standard-sized loaf pan.

That's it! Challenge yourself to bold & spicy y'all.

So Hott

Jalapeños and lavender. Oh baby, you so cray cray. Sometimes accidents happen and the results are beautiful.

Let me start from the beginning. I came across some promising jalapeños at the farm today, so I do what I always do when I have killer jalapeños.

I make hot sauce, duh. Fortunately, I also had a bit of cilantro in the fridge that was nearing the end.

Green on green action = brilliant.

Hott Sauce

Combine 3 large spicy jalapeños (de-seeded) with 1 clove of garlic and as much cilantro as you can handle. Add 1 Tbsp (maybe 1.5 Tbsp) of apple cider vinegar, 1 tsp sea salt, and a squeeze of lime if you're feeling extra verde. Blend until smooth. Store in the refrigerator.

So hott.

Ready for immersion.

Simultaneously I was making 3 other things, as I so often do, one of which was a veggie barley salad from my fav vegan cookbook.

Barley Corn Salad
(modifications below)

• 8 large brussel sprouts, steamed & quartered
• 2 1/2 cups water
• 1 cup pearl barley
• 1 cup corn
• 1/4 cup (or more) red bell pepper, diced
• 1/4 cup green onion, diced
• 2 Tbsp flax oil or olive oil
• 1 Tbsp Italian parsley, minced*
• 1 1/2 tsp tarragon, fresh minced*
• Pinch cayenne pepper
• Pinch crushed red pepper flakes
• Sea salt, to taste
• Black pepper, ground to taste

*left out

"Place water and barley in a medium pot and bring to boil over high heat. Reduce heat to simmer, cover and cook until barley is tender and liquid is absorbed, approximately 45 minutes."

"Fluff grains with a fork, add to large mixing bowl with remaining ingredients and mix well."

Based on ingredients I already had, like some dang lavender sea salt, I made the following modifications.

• Replace plain Jane sea salt with a pink sea salt, lavender blend (you can do this, ask me how)
• Replace Italian parsely with lacinato kale
• Add 1/4 cup finely sliced carrot
• Add 1/4 - 1/3 freshly grated Parmesan
• Add 1-2 Tbsp jalapeño hot sauce (from above recipe)

lavender sea salt

jalapeño, lavender, barley ménage à trois

your body wants this

 Like I said, sometimes accidents happen and sometimes it's so dang beautiful. I must also admit, barley is one of my favorite grains, right up there with whole oat groats. I could go into more detail, but as I read out loud anything I try to write about barley, it sounds wildly inappropriate. Let that be your official barley advertisement.

Life Changes & Tacos

Once again it feels like I am beginning a new chapter in life (wtf, enough already). Despite my tendency to be cranky about changes, I am as grateful as the horizon is wide.

This is the view from my new neighborhood - sunset after a rain storm reminiscent of the east coast.

I am at the end of my first weekend in my new home. Most of what I have is still in boxes (most of what I have is still in a storage unit on the east coast), but more importantly I am grateful. I am grateful it rained this weekend versus last weekend while I was moving; I am grateful for my cozy, bright kitchen in my sweet little beach bungalow; I am grateful for the generosity of the beautiful people who helped me get here (with a lovely new collection of dishes, eating utensils, and cute Ikea storage containers); I am grateful for the little Mexican store across the street where they make the tiniest little tortillas, so I can make tiny little tacos for my super cute friends.

breakfast-for-dinner-tacos + mango avocado salsa

breakfast-for-dinner tacos deconstructed

 My friends are so cute - they came over and dolled me up for a vintage housewife photo shoot in my new kitchen while I made tacos (like a nice southern Californian vintage housewife).

"Do vintage housewives make tacos?"

"In southern California, they do."

We were banking on shrimp tacos, but I spent all my money moving and making ends meet, and there was no more money in the pot. Fortunately, I spend my Saturdays working at a charming little farm stand, and when I hang around colorful, luscious produce all day, I spend what little money I have left on the most necessary and/or seductive options.

The menu of my first beach bungalow dinner party included breakfast-for-dinner tacos with fried eggs, cabbage carrot slaw, avocado, and salsa fresca. We also had mango avocado salsa, made with some seriously seductive mangoes. They were so sweet and juicy, it was freaking inappropriate. The girls found cane sugar Coca Cola & rice pudding at the little Mexican store across the street, so we had sweet beverages and a sweet dessert to top it all off. It was so so dang delicious!

Beach bungalow dinner party #1

Let me just say, I am so easily torn apart by life changes, I don't know how I would have made it through this weekend without such wonderful friends. What is life without friends and food? and music? I should mention, the soundtrack to the photo shoot was provided by the most lovely, Zee Avi.

So, to all my friends, far and wide, please know how much you mean to me. I cherish the gifts and the memories more than you know... I only wish we could all get together for tacos more often. <3

Indulge Like You Mean It

Close to the end of a weird and exhausting week, I found myself having dinner with two hella fine ladies at a super romantic restaurant in the heart of Orange County. Let's not beat around the bush here. My friends & I were seduced by a professional... charming, talented, and capable of pleasantly obscene combinations of flavors, this man was entirely successful in catering to our complete delight.

Two words: Cinnamon Smoke

Cinnamon smoke, bitchez.
Beginning presentation of the cinderella pumpkin bisque.

Sophisticated girls often appreciate a delicate and assertive kind of attention. The kind of attention you get when the chef comes to the table to introduce himself and his romantic establishment; the kind of attention when the chef offers to prepare your dinner so it includes a little bit of everything on his impressive menu; the kind of sweet attention you get when the chef serves you seven courses of the most amazing and seductive food on this side of the Mississippi.* Jason Petrie, of Pinot Provence,  I can't thank you enough for one of the most fabulous food experiences of my life.

Cinnamon smoke demo, at our table. Geek out like you mean it.

So dang delicious, so dang outrageous! When I asked him about the cinnamon smoke, swirling around the bacon, trapped in the champagne flute, he offered to do a demo for me! (I was wondering if it was smoked cinnamon, like smoked salt) He waited until we had thoroughly enjoyed our cindarella pumpkin bisque, house made yogurt experience - so we could fully experience the highly educational cinnamon smoke experience, obvs.

I realize you can barely see the smoking contraption, so I'll tell you how it works (as far as I can tell, having watched a table-side demo). Torch pieces of whole cinnamon, which have been placed in a small contained area, in front of a fan, funneled directly to an attached tube, making it possible to smoke some dang cinnamon, in a controlled fashion. Aromatic seduction. Yes, please.

Seduction, you say? Look what happened next.

Shut the fuck up, I know. They're not truffles from China; they're not truffles from Oregon; they are black truffles from France y'all. Jason Petrie is serious. At this point, I was completely enamored with the whole experience. Between the three of us, we shared an entire one of these truffles. I'm not even sure how to classify shaved black truffle... is it a garnish? It is a damn showstopper, whatever it is! Warning: it's about to get pornographic. Food porn, y'all, don't be rude.

"wild mushroom risotto
organic carnaroli, roasted wild mushrooms, parmigiano-reggiano"

yes y'all, risotto is sexy.

I love the way JP loves food.

Frankly, I can't help but feel like both the cinnamon smoke and the French black truffles happened partly because we are three totally lovely women and partly because we weren't shy about enjoying amazingly delicious food. Girls, take note. Boys, don't let JP steal your gf.

I have to stop here. Save room for the main course - I haven't even mentioned JP's black truffle, pork belly sausage yet. That man is so talented, it's criminal.

*It was so difficult not to swear in my description of Jason Petrie's restaurant. It's just entirely too classy for me to trash it up like that. Full disclosure: it's so good it made me swear out loud during my seven courses, in between courses, and after dessert. Yum.