MoodForFood

son of a gun restaurant

2011-03-03T14:41:00.000-08:00

check out Animals new sister restaurant Son of a Gun on 3rd, I am hearing great things!!

8370 3rd St
Los Angeles, CA 90048

sunday supper at dominicks this week looks amazing!!!

2011-03-03T11:49:00.000-08:00

March 6th, 2011

Fried Green Tomatoes w/ Remoulade Sauce

Shrimp Sauce Piquante w/ Louisiana jasmine Rice

Banana's Fosters Gelato w/ Salted Pecans

dominicksrestaurant.com

thanks paige! :)

joes stone crab

2011-02-24T12:23:00.000-08:00

this wonderful gem of a restaurant with locations in las vegas, miami and chicago it truly amazing.

from the service to the decedent crab (finished off with key lime pie of course), this is one you don't want to miss.

joesstonecrab.com

art walk downtown tonight!

2011-02-10T11:51:00.000-08:00

dont forget about the LA artwalk downtown tonight!

and...the food trucks (being 90% of why i go, i thought id mention it)

http://artwalkla.wordpress.com/

bottega louie gourmet market

2011-02-10T11:48:00.000-08:00

for a split second, i forgot how delicious and easy it is to grab a quick bite from bottega louie's gourmet market within the popular restaurant. artisan cheeses like burrata, brie and humbolt fog piled high next to freshy baked baguettes and cured meats. last night i picked up a quick dinner of ham and gruyere on a long and skinny piece of french bread and a small container of burrata with prosciutto and arugula. im not even a big fan of arugula, but this was really amazing...and all for $11. other grab and go items are mac and cheese, cobb salad, tea sandwiches, couscous, mediterranean salad, meatloaf, and the list goes on. and dont forget a macaroon (or two) for desert.

bottegalouie.com

700 s grand

los angeles, ca

the best things about superbowl sunday...

2011-02-03T17:16:00.000-08:00

does this scare anyone else?

2011-02-02T11:08:00.000-08:00

The Tall size from Starbucks is more than enough for me!

http://www.huffingtonpost.com/2011/01/17/starbucks-trenta-size-31-oz_n_809878.html

www.thedailytribute.com

Matsuhisa

2010-10-17T09:55:00.000-07:00

Ben, thank you for an amazing dinner at Matsuhisa. Last time I went, I thought I was crazy for getting 2 desserts, but we topped it off this time with three.

http://www.nobumatsuhisa.com/

bridal shower

2010-09-07T12:50:00.000-07:00

my aunt terri threw me an amazing bridal shower in chicago.

see below for the delicious food she made!

gibsons famous deserts

2010-07-31T09:36:00.000-07:00

normally i do not order desert, but when my mom said we HAD to get the mud pie at gibsons in chicago, i nodded my head. after all, chicago is the mecca for over the top, fattening foods that are unavailable to me in los angeles. so why not. the more i think about eating it, the more the guilt sinks into my soul and i have to quickly make myself start thinking about something else. but let me tell you, it was worth the estimated 1,000 calories per serving. the crunchy gram cracker crust was pretty grainy and course, which complimented the soft vanilla ice cream. the hug slice was also topped with chocolate sauce and whole macadamia nuts. every bite was worth it, and it was hands down, the best desert i have ever eaten.

gibsons

1028 north rush street

chicago, il

my summer hangover cure

2010-07-15T07:31:00.000-07:00

everytime i think i find a new miracle hangover cure, i like to share it with everyone. i have found myself sitting on my couch on various sunday mornings googling "hangover cures", and trying every one in the book. this one is simple and really does the trick. an arnold palmer. something about a little sugar, a little caffeine, and the cool crisp and refreshing taste of lemonade swirled with ice tea.

Lindsey's B Day!

2010-07-13T14:59:00.000-07:00

Everyone that knows me knows that I am a little over ambitious when it comes to celebrating birthdays. Starting out with my homemade invitations, and ending with my homemade cupcakes, I really try my hardest to pick a specific theme and stick to it. For Lindsey's birthday, that was quite difficult because her sister Erica and I got excited over everything from pinatas to lanterns, to food choices, to drink options. In the end, we decided to serve heavy appetizers, frosted sugar cookies, and chocolate cupcakes with cream cheese frosting. It was defiantly a night to be remembered. Thanks to Mar, Nicki and Michelle for all of your help!
xoxo

mai tai season. the best season.

2010-06-22T22:30:00.001-07:00

dip n dots

2010-06-22T22:29:00.000-07:00

the amazing melt in your mouth beads of ice cream that my sister describes as "ice cream cavier" are COMPLETELY underrated. and why can i barely ever find the stuff anymore? at balboa bay club in newport, they offer over 10 flavors in two sizes. they are also looking for people wanting to open the franchise in california. anyone? please? for me?

this is really why ur fat...

2010-06-22T22:27:00.000-07:00

every summer calls for montage laguna beach brunch. breakfast burritos, chicken tenders made with a light and fluffy batter that i really cant compare to anything else. mimosas. pure pleasure hounding.

if you are in seattle...

2010-06-21T18:23:00.000-07:00

you must pick up beecher's macaroni and cheese, from beecher's homemade cheese in pikes place market. the self proclaimed "best macaroni and cheese in the world" most DEFIANTLY wins the title in my book. for $25 bucks a tray, you can serve 4, and it is worth every penny!!

http://www.beechershandmadecheese.com

bay cities brought to me on my bday!

2010-05-26T07:36:00.001-07:00

mother's day at aunt terris...

2010-05-26T07:34:00.000-07:00

cafe habana, open in malibu!!

2010-05-26T07:25:00.000-07:00

i nearly fell out of bed this morning when i opened daily candy to find that cafe habana is opening in malibu today. on my last visit to new york, jeff and i trenched through blocks and blocks of a snow storm so i could indulge in the melt in your mouth corn and cuban sandwich. only to find he wasn't interested in the 45 minute wait. cafe habana's amazing food and island cocktails will be an indulgence of mine every weekend this summer. and we can all hope jeff WILL suck it up and wait!

bouchon, beverly hills

2010-05-24T16:46:00.000-07:00

happy birthday to me!

new ice cram shop just in time for summer, Sweet Rose Creamery

2010-05-12T07:04:00.000-07:00

while it isnt often that i find myself in the brentwood country mart, i did want to post this for all my westsiders. this place looks amazing, there is NOTHING like freshly made ice cream, especially after a long day at the beach!!

http://sweetrosecreamery.com/

mercidato

2010-05-07T11:20:00.000-07:00

one of my favorite restaurants from new york city has finally opened in chicago.

mercidato is an an amazing place to get ice cold margaritas, tacos make of fresh seasonal ingredients, and thick and spicy guacamole.

hopefully this is a sign they are making their way out west!

http://www.mercaditorestaurants.com/

yum! new in malibu

2010-05-03T09:25:00.000-07:00

http://beachycream.com/index.html

new pinches!!

2010-05-02T19:38:00.001-07:00

dailycandy.com

paula dean has brown casserole from oprah

2010-04-27T20:07:00.000-07:00

my mom, being an avid oprah follower, saw this recipe today and asked me to get it for her off the internet. after reading the ingredients, i knew it was something that was right up my alley.

i will let you know when i try it out.

3 Tbsp. butter
1 small yellow onion , chopped
4 cups frozen shredded hash browns
1 pound bulk sausage , mild, hot or sage
2 1/4 cups whole milk
8 large eggs
1 tsp. salt
1/4 tsp. black pepper
1/4 tsp. freshly ground nutmeg
2 Tbsp. Dijon mustard
8 cups cubed French or Italian bread , crusts removed
2 cups (1/2 pound) grated cheddar cheese
2 cups (1/2 pound) freshly grated Parmesan

Directions:
Preheat the oven to 350°.

Spray a deep 13" x 9" casserole dish with vegetable oil cooking spray.

Melt the butter in a large frying pan. Add the onion and sauté over medium-low heat until soft, about 5 minutes. Add the hash browns and break apart. Sauté until soft, about 5 minutes.

In a second frying pan, sauté the sausage, breaking apart large clumps. When the sausage is cooked through, remove it from pan.

In a large mixing bowl, combine the milk, eggs, salt, pepper, nutmeg and mustard, and briskly stir to blend.

To assemble, spread the onions and hash browns evenly at the bottom of the greased dish. Place the bread cubes evenly on top of hash browns. With a slotted spoon, distribute sausage as the third layer. Pour the milk and egg mixture over these layers. Add Parmesan as the next layer, while then adding the cheddar*.

Bake the casserole uncovered for 45 to 50 minutes, until puffed and golden brown.

*Cook's note: Save a few tablespoons of cheddar for the last 10 minutes of baking, when you can add a fresh topping of melted cheddar.

http://www.oprah.com/food/Paula-Deens-Hash-Brown-Casserole

cake monkey!!!

2010-04-23T06:49:00.000-07:00

yes, its true. my all time favorite makers of the thinnest oatmeal cookies with maple cream in between them, mini red velvet cakes with raspberry cream, and the mini black and white cake dipped in chocolate frosting with cookie crumbs will have a pop up store in silver lake this weekend.

i know i said bridal boot camp would begin, but maybe i can stop and get something after?

POP GOES THE MONKEY! Come to our Pop-Up Sale April 23 - 25 at 2912 Rowena Ave. in Silver Lake. Li'l Merri Ice Cream Sandwiches and more!

www.cakemonkey.com

how exciting is this?

2010-04-20T15:40:00.000-07:00

http://blog.zap2it.com/frominsidethebox/2010/04/food-network-and-cooking-channel-serve-up-cornucopia-of-programming.html

this is why ur fat, the new kfc sammy where fried chicken is the bread

2010-04-12T16:06:00.001-07:00

Easter means more cuppie cakes...

2010-04-07T11:19:00.000-07:00

hamburger fatty melt

2010-04-07T11:16:00.000-07:00

Ingredients

1 pound ground beef *

Salt and freshly ground pepper

8 Very Thin Grilled Cheese Sandwiches

4 medium-thick or 8 thin tomato slices (optional but recommended)

Procedure

1. Divide beef into 4 equal parts. Shape into square patties slightly larger than the grilled cheese sandwiches that will serve as buns. (Use a slice of the Pepperidge Farm Very Thin bread as a template if you're uncomfortable eyeballing this.) Create an indentation in the centers of the patties—this will help maintain even thickness, as the center typically swells up when cooking.

2. Preheat a cast-iron skillet or heavy-bottom pan to medium-high. Meanwhile, in a nonstick skillet, prepare the Very Thin Grilled Cheese Sandwiches.

3. Salt and pepper both sides of burger patties liberally. Throw those suckers in the cast-iron pan, cooking them in batches of two if your pan isn't big enough to hold them all at once. Cook about 3 minutes per side for medium. Remove patties from pan and let rest a couple minutes.

4. Sandwich patties between two grilled cheese sandwiches and top each with 1 medium-thick slice of ripe tomato. (Variation: Slice tomatoes thinly and 1 slice directly into each Very Thin Grilled Cheese Sandwich.)

http://aht.seriouseats.com/archives/2008/10/the-hamburger-fatty-melt-a-burger-with-two-grilled-cheese-sandwiches-as-its-bun.html?ref=aht-bb2

2010-04-05T19:24:00.001-07:00

http://www.chrismadden.co.uk/food/balanced-diet.jpg

bacon bouquet

2010-04-05T19:18:00.000-07:00

if jeff really loved me he would send me this:

www.thisiswhyyourfat.com

scanwich

2010-04-05T19:16:00.001-07:00

http://scanwiches.com/

leftover easter eggs?

2010-04-05T19:14:00.000-07:00

Egg salad sandwich with dill

Total time: 30 minutes

Servings: 4

8 hard-boiled eggs, peeled

2 tablespoons minced green onion

1/4 cup minced celery

1 1/2 tablespoons Dijon mustard

2 teaspoons white vinegar

1/4 cup mayonnaise

1/4 teaspoon salt

2 cups shredded iceberg lettuce

2 tablespoons chopped dill

8 slices olive bread

Cracked black pepper

1. Chop the eggs. Stir in the onion, celery, mustard, vinegar, mayonnaise and salt. Cover and chill until ready to serve.

2. Toss together the shredded lettuce and dill.

3. Divide the egg salad among 4 slices of the bread, spreading it to the corners. Grind black pepper over the egg salad, then place equal amounts of the lettuce-dill mixture on each sandwich. Top with the remaining bread slices. Cut in half and serve.

www.latimes.com

AMAZING

2010-03-31T17:51:00.000-07:00

paninis

2010-03-31T16:47:00.000-07:00

paninis with ham, turkey, swiss cheese, sauteed mushrooms, balsamic, and brown mustard.

madison club in la quinta

2010-03-31T16:45:00.000-07:00

homemade pizza w wheat crust

2010-03-31T16:43:00.000-07:00

oreo crunch brownies

2010-03-24T13:19:00.000-07:00

Outrageous Oreo Crunch Brownies
Ina Garten found on La cuisine d'Hélène

2 sticks (1 cup) butter
1/2 pound semisweet chocolate chips
3 ounces unsweetened chocolate, chopped
3 eggs
1 1/2 tablespoons instant coffee granules
1 tablespoons vanilla
1 cup + 2 tbsp sugar
1/2 cup + 2 tbsp flour
1/2 tablespoon baking powder
1/2 teaspoon salt
2 cups chopped Oreo cookies (25 cookies)

Arrange a rack in the middle of the oven and preheat to 350°F. Butter and flour a 9"x13" baking pan.

In a heatproof medium bowl set over a saucepan of simmering water, heat butter, chocolate chips and unsweetened chocolate until melted and smooth. Allow to cool slightly.

In a large bowl, whisk eggs, coffee, vanilla and sugar. Blend chocolate mixture into egg mixture; cool to room temperature.

In a medium bowl, sift together 1/2 cup flour, baking powder and salt. Add flour mixture to chocolate mixture. In a small bowl, stir Oreos and remaining 2 tablespoons flour. Add Oreo mixture to chocolate mixture. Pour batter into baking pan and smooth top with a rubber spatula.

Bake 35 minutes or until a toothpick inserted 3 inches from center comes out clean; do not overbake. Allow to cool. Refrigerate, tightly wrapped, until cold; cut into squares.

salsa salsa salsa

2010-03-23T10:42:00.000-07:00

“Everybody here thinks they know what Mexican food is,” said Nicholas Cox, the chef at La Esquina in NoLIta. “Especially if they’re from Texas or California.”

Salsa, in particular, has emerged as Mexico’s most misunderstood culinary export. In Paris, Mexican restaurants make it with minced cornichon pickles and ketchup; in Japan, with green shishito peppers and Kewpie mayonnaise; in American factories, with corn syrup and red bell peppers.

Soon after the United States “discovered” salsa in the 1980s, it soared to popularity, famously outselling ketchup by 1992. American cooks flirted with peach salsa and corn salsa, while supermarket salsa evolved into a thick, sweet mix.

But on its global journey, salsa as it is actually made in Mexico often became lost.

Irma Verdejo, an owner of Tulcingo del Valle in Hell’s Kitchen, said that her customers often see it as a generic mix-and-match condiment.

“I fight with people about salsa all the time,” she said. “They want to put this salsa with that dish, or they want it more spicy, or less spicy. And they always think it should be free.”

Javier Olmedo, a Oaxaca University student and aspiring chef, said: “Watching someone shovel in salsa with tortilla chips is strange to Mexicans. Like how an American would feel watching someone drink salad dressing out of the bottle.”

Salsa is a cornerstone of the Mexican kitchen, a contrast for a repetitive diet of corn, squash and beans. Just as French cooks understand that béarnaise sauce suits some dishes, hollandaise others, Mexican cooks know salsas have different qualities and functions.

Recently, true salsas have been finding their place at the Mexican table in New York. “Now there is a conversation between Mexico and the United States about what is good Mexican food,” said Iris Avelar, who grew up moving between Guadalajara and the San Francisco Bay Area, where her parents had a restaurant. She is an owner of La Superior in Williamsburg, Brooklyn, which specializes in carefully made Mexican street food.

“When my parents opened their restaurant 20 years ago, we had to have a ‘gringo salsa’ with no chilies at all,” Ms. Avelar said. “That would never happen now.”

Brilliantly flavorful salsas, made in the classic way, have become much easier to find here, both at hipster magnets — like La Superior; Cascabel Taqueria on the Upper East Side; Mercadito in the East Village; Barrio Chino on the Lower East Side; and Hecho en Dumbo, which just opened on the Bowery — as well as at traditional places like Tulcingo del Valle, as well as Tortilleria Nixtamal and Tia Julia, both in Queens.

The chefs in these kitchens create salsas that go way past “red or green” and “mild or hot.” They highlight the green, herbaceous flavors of fresh chilies and the raisiny sweetness of dried; they use heat judiciously, to contrast the richness of meats like house-made chorizo or braised veal tongue; they let some salsas rest overnight to soften their flavors and make others to order to emphasize the snappiness of the ingredients.

These places do not serve what chefs call “contemporary Mexican cuisine,” a sophisticated blending of Mexico, Spain, France and the Americas. Instead, they are fashionably glorified taquerias that give respect to Mexico’s most basic and widespread snack.

“A great taco is a perfect food,” said Danny Mena, the chef at Hecho en Dumbo, who is from Mexico City. “A tortilla, a protein and then the salsa is just the genius Mexican way of seasoning every bite with acidity, heat and salt.”

Felipe Mendez, the chef at La Superior, said, “In Mexico, we say that the meat is what makes a taco good, but the salsa is what makes it exceptional.”

The word “salsa” does simply mean “sauce” in Spanish, but in truth salsa in Mexico almost always means there will be chilies.

But salsa is not simply a liquid delivery system for the chilies’ heat: it is meant to have flavor and depth, with a mix of tart, sweet, salty and hot effects. It should be “poignant” with heat, Mr. Mena said, but not hit you over the head with it. (Only salsa picante — thin red sauces like Cholula, Tapatío and Valentina — is simply hot.)

Salsas can be made with fresh chilies (like serrano, jalapeño, poblano or habanero) or dried chilies (guajillo, cascabel, ancho, morita or chipotle), but the two are rarely combined.

There are salsas rich with pumpkin seeds and peanuts or warmed with cloves and canela, the cinnamonlike native Mexican bark. There are salsas of tomatillos and tomatoes, and salsas that are raw (cruda) and cooked (cocida). A cooked one, like salsa ranchera (country sauce) or salsa verde (made from tomatillos), can be used as a table sauce or a cooking medium, in dishes like chilaquiles (fried tortillas simmered in salsa).

Raw salsas are explosive, setting off fireworks of heat and acid in each bite. Cooked salsas are more like candlelight, shedding a slow, steady warmth.

The most basic fresh salsa of finely cut tomatoes, green chilies and onion — basically what’s served with chips in neighborhood Mexican restaurants — is often called “pico de gallo,” in North America, but simply “salsa Mexicana” in most of Mexico.

Most authentic salsas are based on just a few ingredients — chilies, tomatoes, onions, garlic — which are easy for home cooks here to get their hands on. What produces the dizzying range of flavors, tastes and textures is how those ingredients are cooked (or not) — charred on a dry surface for smokiness, shallow-fried in oil for creaminess, simmered in water for brightness or simply buzzed in a blender for punch.

One of the best salsas in the city is the balanced, slow-burning salsa ranchera at La Esquina, made daily by Gloria Reynoso, who has been with the restaurant since it opened in 2005. Its base is a thick crimson paste, sweet but with bitter and earthy undertones, made from soaked dried guajillo chilies. The salsa combines lusciously with runny egg yolk and soupy black beans in the restaurant’s huevos rancheros.

“That liaison is just so correct,” said Mr. Cox, the restaurant’s chef, who also uses the salsa on roasts and, as he said, “when the braised beef turns out drier than you wanted it.” Another authentic use for salsa, as a moistener for dishes that become dried out by cooking or time, is a handy trick for home cooks.

Other memorable New York City salsas: Mercadito’s salsa de cacahuetes, an unctuous blend of peanuts and four different types of dried chilies; salsa borracha, traditional “drunken” salsa spiked with tequila and sweet with long-cooked onions, which tops roasted goat at Cabrito in the West Village; and a not very authentic but wonderful red sauce at the newcomer Dos Toros near Union Square, made with flowery, fiery fresh habanero chilies, which are rarely used for salsa outside the Yucatán.

At Tulcingo del Valle, a creamy salsa roja is spiced with cloves and canela, the Mexican cinnamon that comes in soft, balsa-like shards. Jesus Verdejo, the chef, said that this is the basic red sauce in his hometown, Puebla, and it tastes rich and complex. Because the dried árbol chilies and onions are fried in oil, the sauce turns creamy pink when emulsified in a blender, a key piece of modern Mexican cooking equipment.

The traditional tools for making salsa are a molcajete, a rough-textured mortar, and a tejolote (pestle) made from black volcanic rock, which can pound ingredients into a fine purée. Sometimes, that texture is desirable, but most of the cooks interviewed said that a completely smooth salsa is the modern restaurant standard, here and in Mexico.

Mr. Mena, of Hecho en Dumbo, uses a big, hungry-looking hand blender for his excellent salsa verde, a rounded, tomatillo-based trickle of concentrated flavor with serrano chilies. He said that salsa is infinitely adaptable, defying labels, able to accommodate whatever good cooks want to do to it.

In modern Mexico, salsa often gets extra savor from salsa inglesa (Worcestershire sauce), salsa de soya (soy sauce), jugo Maggi (an MSG-based sauce) or spoonfuls of chicken broth.

“Salsa is not even vegetarian in Mexico,” Mr. Mena said in discussing what makes salsa genuine. “How can anyone know what authentic is?”

http://www.nytimes.com/2010/03/17/dining/17salsa.html?

pagewanted=2&ref=dining

i hate sun dried tomatoes.

2010-03-21T12:19:00.001-07:00

never feed them to me.

now this is a wedding cake

2010-03-21T09:49:00.000-07:00

saint patricks day amazing-ness

2010-03-18T15:43:00.000-07:00

last night mary and i made a traditional irish dinner:

homemade mashed potatoes and sausages with caramelized onion red wine sauce.

it was delicious, and yes, the mashed potatoes contained close to an entire stick of butter.

guniess milkshake

2010-03-11T12:09:00.000-08:00

Take 4 scoops of vanilla ice cream and place in blender. The milkshake will blend more smoothly if you first let ice cream soften slightly. You can do this by letting ice cream sit out in room temperature for approximately 10 minutes before scooping.
Step 2
Add to blender 12 ounces of Guinness Beer. Pour slowly to avoid producing a lot of beer foam. Use the type of Guinness Beer that you like best, whether it be Stout, Draught or other variety.
Step 3
Put lid on blender and blend until a smooth consistency. If the shake is too watery you can add more ice cream, if it is too thick you can add more beer.
Step 4
Poor into serving glasses. This recipe makes about two 16 ounce servings.
Step 5
Add any garnishes you desire. Some suggestions would be topping with whipped cream and candy sprinkles.

Other options for making the Guinness Beer Shake include using chocolate ice cream instead of vanilla or adding chocolate syrup into the recipe.

i love to make cupcakes with buttercream frosting

2010-02-22T10:42:00.000-08:00

beths yummy salad bar @ her bridal suite

2010-02-17T19:23:00.000-08:00

acai bowl

2010-02-01T14:31:00.000-08:00

for all of my art smith lovers

2010-01-13T09:27:00.000-08:00

my sister, kate found the recipe to his famous mac and cheese that is served at table 52 in chicago.

looks easy enough, hope it gets me through the next 5 months until i am able to enjoy the real thing once again.

Makes 6–8 servings

1 pound penne or elbow macaroni
4 tablespoons (1/2 stick) unsalted butter
1/3 cup all-purpose flour
4 cups milk , heated
2 cups (8 ounces) shredded extra-sharp cheddar cheese
2 cups (8 ounces) finely chopped American cheese
Salt and freshly ground pepper
Hot pepper sauce
1/4 cup (1 ounce) freshly grated Parmesan cheese

Bring a large pot of lightly salted water to a boil over high heat. Add the penne and cook until al dente. Drain well.

Position a rack in the center of the oven and preheat the oven to 350°F. Butter a deep 4-quart casserole.

Melt the butter in a medium saucepan over medium heat. Whisk in the flour. Gradually whisk in the milk. Bring to a simmer, stirring constantly, until the sauce thickens. Reduce the heat to low and simmer for 5 minutes.

Remove from the heat and stir in 1 cup of the cheddar cheese and 1 cup of the American cheese. Season to taste with salt, pepper, and hot sauce.

Combine the remaining cheddar and American cheeses. Spread one third of the penne over the bottom of the casserole dish. Top with half of the shredded cheese and a third of the sauce. Repeat, using another third of the penne with the remaining cheese and half of the sauce. Finish with the remaining penne and sauce. Sprinkle Parmesan cheese over the top.

Bake until bubbly and golden brown around the edges, about 30 minutes.

yes its true

2010-01-07T16:43:00.000-08:00

doughboys is reopening on third next week. soft opening tonight with free food.

it has been too long since i have had french onion soup as good as theirs.

red velvet. hummingbird cake. turkey chili. and the list goes on.

pick these up @ trader joes.

2010-01-05T16:57:00.000-08:00

they are a tasty snack when you cant make it to dominicks.

sarkis-evanston

2009-12-30T15:45:00.000-08:00

THE BEST DIVE IN CHICAGO-LAND.

SARKI'S CAFE

2632 Gross Point Rd

(between Crawford Ave & Hartzell St)

Evanston, IL 60201

(847) 328-9703

Let me start off by saying you must get the Loretta sandwich (bacon, eggs, gooey cheese, green peppers, tomatoes, all smashed onto a piece of toasted french bread), and hashbrowns with cheese on top.

The rest of up to you. Slam a Gatorade while you wait, and you will forget you even drank till 4 am the night before.

Thanks, Lizzie!

bittersweet bakery, chicago

2009-12-30T07:58:00.000-08:00

cake tasting.

eat your greens!

2009-12-30T04:46:00.000-08:00

salads i have made/consumed lately...

yum

2009-12-28T18:58:00.001-08:00

bottega louie gelato.

2009-12-21T12:02:00.000-08:00

hazelnut, vanilla, and chocolate trio.

giada de laurentiis. mushroom risotto with peas.

2009-12-21T10:37:00.000-08:00

this is hands down one of the best recipes i have ever made. it takes a little over an hour so make sure you have the time. it is not something to make if you are multi-tasking, so prepare a salad before hand and serve them up together.

* 5 3/4 cups canned low-salt chicken broth (I only used 5 1/2 cups in the end, make sure you use low-lodium or it will become too salty)

* 1/2-ounce dried porcini mushrooms

* 1/4 cup unsalted butter

* 2 tablespoons olive oil

* 2 cups finely chopped onions

* 10 ounces white mushrooms, finely chopped

* 2 garlic cloves, minced

* 1 1/2 cups Arborio rice or short-grain white rice

* 2/3 cup dry white wine

* 1/2 cup frozen peas, thawed

* 2/3 cup grated Parmesan (I used a full cup)

* Salt and freshly ground black pepper, optional

Directions

Bring the broth to a simmer in a heavy medium saucepan. Add the porcini mushrooms. Set aside until the mushrooms are tender, about 5 minutes. Keep the broth warm over very low heat.

Melt the butter in a heavy large saucepan over medium heat. Add olive oil. Add the onions and saute until tender, about 8 minutes. Add the white mushrooms and garlic. Using a slotted spoon, transfer the porcini mushrooms to a cutting board. Finely chop the mushrooms and add to the saucepan. Saute until the mushrooms are tender and the juices evaporate, about 5 minutes. Stir in the rice and let it toast for a few minutes. Add the wine; cook until the liquid is absorbed, stirring often, about 2 minutes. Add 1 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 3 minutes. Continue to cook until the rice is just tender and the mixture is creamy, adding more broth by cupfuls and stirring often, about 28 minutes. Stir in the peas. Mix in the Parmesan. Season with salt and pepper, to taste.

san francisco. cakes. yum.

2009-12-21T10:31:00.001-08:00

love the carrots from larchmont farmers market

2009-12-04T16:57:00.001-08:00

steamed and sprinkled with brown sugar....

MMM...

comfort food.

2009-11-20T14:32:00.000-08:00

last night, i made parmesan risotto, chicken breast stuffed with prosciutto and parm, and salad with candied walnuts, red onion, and goat cheese. YUM!

ps can u tell i love cheese?

tis the season for CLEMENTINES!

2009-11-20T14:28:00.001-08:00

juicy and delicious...

All About The Bread

2009-11-12T15:28:00.000-08:00

This place is getting good reviews, has anyone gone?

All About The Bread

7111 Melrose Ave

Los Angeles, CA 90046

It is suppose to be a close second to Bay Cities...

more chicago favorites...

2009-11-09T13:34:00.000-08:00

Japonais

600 W Chicago Ave.

Chicago, IL 60610

this is one of my favorite places to go, and it was a great place to celebrate katie's 21st birthday!

frontera grill. chicago. best mexican in the world.

2009-11-05T16:53:00.000-08:00

if you are visiting chicago, your trip isnt complete until you visit frontera grill.

queso fundido. guac. catfish tacos. chicken enchiladas. all rick bayless. all amazing.

445 N Clark St
Chicago, IL 60654-4682
(312) 661-0381
www.rickbayless.com

flu fighting food

2009-10-21T11:59:00.000-07:00

as many of you know, it is almost flu season and many people i know are already getting the bug!

below is an article i read in forbes that can help us all stay healthy.

Top Superfoods
It turns out that many of the foods mom made when you were sick also can help you fight off a cold. Tea with honey is a combo that packs antibacterial and antiviral polyphenols and can aid in treating a sore throat or bacterial infection, Grotto says. Warm broth, full of phytochemicals leaked by steeping vegetables, may have antibacterial properties, too.
One way to make sure you're getting enough of these types of foods in your diet is to avoid skipping meals, Hark says. If you always eat breakfast, you can regularly aid your immune system by eating oats. Skip it and you're not giving yourself the fuel you need to recover from an overnight fast, potentially compromising your ability to fight off infection. When you're feeling run down, you're also more likely to grab whatever is available to keep you going, such as a nutritionally lacking donut, creating a vicious circle of bad eating.
If you're spending most of your time eating out, order a side salad packed with spinach leaves--not a Caesar. Skip the side of pasta and order a double helping of colorful veggies. Going out for drinks? Hark suggests having a screwdriver, which will at least give you a dose of vitamin C. While it's not clear how much of an impact vitamin C has on the common cold, it is an antioxidant that the body uses to stay healthy.
Mix It Up
What's more, by adding nutritious fare to your diet, you might be getting a bigger benefit than you realize. Research is beginning to show that when some foods are combined they produce a healthy synergy, says Wendy Bazilian, a doctor of public health, registered dietitian and author of The SuperFoodsRx Diet. Pairing a tomato with a bit of olive oil, for instance, may improve absorption of the antioxidant lycopene, a powerful antioxidant that's been demonstrated to have protective properties.
Susan Atkins, 50, a San Diego-based accountant, has been following a diet full of disease-fighting, healthy "superfoods," such as peppers, nuts, grains and sweet potatoes, since May. Not only has the switch eliminated her acid reflux and gastrointestinal problems, but it's also given her a lot more energy.
"Within a week," she says, "I noticed a difference."
But if you can't stand cabbage, don't force yourself to eat it just to keep a cold away. Focus on adding healthy foods you like to your diet. Many experts believe that the act of enjoying your food also can have a therapeutic effect on the body.
"Go for convenience, accessibility and, first and foremost," Grotto says, "it's got to taste good."

source: http://www.forbes.com/2008/01/21/health-cold-flu-forbeslife-cx_avd_0123health.html

turkey lasagna. amazing-ness.

2009-10-19T10:54:00.000-07:00

1 tsp. olive oil
1 lb. ground turkey breast
2 cloves garlic, crushed
8-oz. can tomato sauce
28-oz. can crushed tomatoes
salt and pepper to taste
1 tsp. Italian seasoning
12 oz. shredded low-moisture, part-skim mozzarella cheese
12 oz. part-skim ricotta cheese
¾ c. grated parmesan cheese
one package no-boil lasagna noodles

Directions:

Spray 8x8 baking dish with cooking spray; preheat oven to 375° Fahrenheit (190° Celsius).
Brown turkey with olive oil and garlic.
Add tomato sauce, tomatoes, salt/pepper, and seasoning.
Simmer 20 minutes.
To assemble lasagna:
- add small amount of sauce to bottom of pan
- layer noodles to cover bottom of baking dish
- add some ricotta and mozzarella
- add tomato/meat sauce
- sprinkle with parmesan
- repeat with two more layers of noodles, ending with tomato/meat sauce and parmesan as top layer
Bake uncovered for 30 minutes, or until bubbly and cheese is melted.
Remove from oven and let rest for about 10 minutes before cutting.

halloween cupcakes w homemade vanilla frosting.

2009-10-19T10:45:00.000-07:00

i have been living on chili.

2009-10-14T12:16:00.000-07:00

lindsey gave me this yummy recipe.

super easy and amazing.

here it is.

2 lbs. ground turkey meat

1 white onion

1 package of ranch mix

1 package of taco seasoning

2 28 oz. cans of diced tomatoes

1 bag of frozen corn

1 can of Rotel brand tomatoes

1 can kidney beans

1 can pinto beans

1 can black beans

dice up the onion and saute it with the raw turkey meat for about 10 minutes or until cooked through.

drain all beans, do not drain tomatoes. combine all in large pot and simmer for an hour.

add sour cream, chili flakes, taco sauce, cheese, bacon, etc.

serve with cornbread.

unami burger opens a second location!

2009-10-08T15:44:00.001-07:00

the popular spot on la brea has opened a NEW spot on the east side.
as i have been spending more and more time downtown, this really made my ears perk up.
unami burger
4655 Hollywood Blvd
Los Feliz, CA 90027
(323) 669-3922

since im into rotisserie chicken right now...

2009-10-06T17:35:00.001-07:00

I will have you know that the Whole Foods chickens are good, but Costco's are still the best.

friday night delight.

2009-10-02T19:03:00.001-07:00

whole foods pizza.

mmm...

"bacon is good for me"

2009-10-01T13:10:00.000-07:00

1 pound campanelle pasta
4 medium red onions, thinly sliced
4 ounces soft goat cheese
4 slices bacon, sliced crosswise, 1-inch thick
1 tablespoon fresh thyme leaves, plus more for serving
2 cloves garlic, chopped
Cook 1 pound campanelle. Drain, reserving 2 cups pasta water; return pasta to pot.
Meanwhile, cook bacon in large skillet over medium, turning, until browned, 5 to 7 minutes; remove to a paper-towel-lined plate.
Add onions, garlic, and thyme to fat in skillet; season with coarse salt and ground pepper. Cover; cook, stirring occasionally, until onions begin to brown, about 15 minutes. Uncover; cook until golden brown, 5 to 10 minutes more.
Crumble goat cheese over pasta; add onion mixture and 1 cup reserved pasta water. Season with salt and pepper. Toss, adding more pasta water as desired. Serve immediately, sprinkled with bacon and more thyme.

THANK YOU, MARTHA!
http://food.yahoo.com/recipes/martha-stewart/recipe3380019/pasta-with-onion-bacon-and-goat-cheese/

movies...

2009-09-28T10:22:00.000-07:00

food inc. is now out for rental.

the future of food - worth renting. sobering information about food industry.

GO TO WHOLE FOODS THIS MINUTE!

2009-09-24T12:58:00.000-07:00

BUY THIS. ADD SAUTEED MUSHROOMS, SPINACH, AND 1/4 C OF PARM.
it will knock your socks off!!!

fun w food

2009-09-21T07:26:00.001-07:00

my sister kate makes yummy pancakes.

never forget to have fun w your food!

7 Grand

2009-09-18T10:40:00.000-07:00

http://www.sevengrand.la/

515 W 7th St
Los Angeles, CA 90014-2505
(213) 614-0737

good times.

how good is that costco rotisserie chicken?!

2009-09-18T10:35:00.000-07:00

i am obsessed with this flavorful, juicy, amazzzzing chicken at costco. and its only $4.99!
no added hormones or steroids. serve it up w veggies or throw it into quesadillas, chicken salad, tacos, whatever.
YUM!

small change in plans...

2009-09-11T15:23:00.000-07:00

while i did not make it to italy because of unforeseen circumstances, i have been trying some great new places out downtown LA. my favorite hidden gem thus far is a little danish bakery called hygge. it is absolutely insane, and i am not even huge on sweets. these melt in your mouth pastries are like nothing i have ever eaten. if you are downtown, give it a whirl.

www.hyggebakery.com

1106 S Hope St Los Angeles, CA 90015 - (213) 746-2141

italy and vegas...

2009-09-02T12:23:00.000-07:00

be back 9.9.09...

with some good things to talk about.

In honor of Tucson

2009-08-26T13:39:00.001-07:00

“THE problem with American hot dogs is that they’re American,” said Tania Murillo, standing beneath a pink and blue bunny-shaped piñata, as she rang up an order of tortillas at Alejandro’s Tortilla Factory.

“A ketchup-and-mustard hot dog is boring,” continued Ms. Murillo, a high school senior. “They’re not colorful enough. You’ve got to make them colorful, and pile on the stuff. The best hot dogs come from Sonora,” the Mexican state immediately to the south. “Everybody knows that.”

In Tucson more than 100 vendors, known as hotdogueros, peddle Sonoran-style hot dogs — candy cane-wrapped in bacon, griddled until dog and bacon fuse, garnished with a kitchen sink of taco truck condiments and stuffed into split-top rolls that owe a debt to both Mexican bolillo loaves and grocery store hot dog buns.

Many, like Ruiz Hot-Dogs on Sixth Avenue, work step-side carts with two-item menus of Sonoran hot dogs and soft drinks. Set in dirt and gravel parking lots, beneath makeshift shelters, under mesquite tree arbors, these peripatetic vendors serve fast food for day laborers, craftsmen and policemen, the typical patrons of traditional hot dog stands in any town.

Other champions of the Sonoran style, like El Güero Canelo, with two Tucson outlets, have evolved from carts into full-scale restaurants. (At the Twelfth Avenue location, two of the three spaces where burritos, tacos and hot dogs are cooked and assembled remain on wheels, but the prospect of mobility is now far-fetched.)

One Sunday afternoon, as a mariachi band played, an after-church crowd, half Anglo and half Hispanic, thronged El Güero’s outdoor dining pavilion. Babies cried. Teenagers table-hopped. And parents argued that, rather than order a second hot dog, children should fill up at the salsa bar at the back of the pavilion, stocked with peeled cucumbers, sliced radishes and chunky guacamole. Front and center on every third table was a Sonoran hot dog.

For at least the last 40 years, likely longer, borderland vendors, in Tucson and elsewhere, have been refashioning the hot dog with a cloak of bacon, a clump of beans and a chop of tomatoes and onions, followed by squirts of mayonnaise, mustard and salsa verde. (Ketchup and other condiments show up, too. More recently, some vendors have begun offering a topping of crumbled potato chips.)

In a dozen or more cities across the United States, these Mexican takes on the American hot dog are ascendant — from Chicago to Denver to Los Angeles, where illegal street vendors selling so-called danger dogs to late-night crowds play hide-and-seek with the local health department.

Only in Tucson, however, do locals like Ms. Murillo cede hot dog provenance to Mexico. In Tucson, bacon-wrapped, Mexican-dressed hot dogs are not ascendant. They’re dominant.

A Mexican-American take on the hot dog aesthetic was relatively late to arrive. In 1940s Arizona, tamales were known, at least among speakers of colloquial English, as Mexican hot dogs. By the 1950s, true tamales were gaining mainstream status stateside, and American hot dogs had, more than likely, jumped the gate into Sonora and Baja and elsewhere.

The date at which bacon-wrapped hot dogs became known as Mexican hot dogs is unclear. The mystery deepens when you factor in that Sonora, one of the states most often cited as ground zero for bacon-wrapped hot dogs, is a locus for cattle ranching, not pig farming.

From the southern side of the border, numerous Mexico City origin tales emanate, some tied to feeding crowds at wrestling matches in the 1950s, others to feeding skyscraper construction workers during the same decade. (Daniel Contreras, owner of El Güero Canelo, cites a similar time frame, and tells just as plausible a story, but sets the action in his home state of Sonora, where a man he knew as Don Pancho worked the streets.)

As is the case with most folk dishes, its true crucible may never be pinpointed, but folkloric suppositions aside, the answer may be a simple matter of salesmanship:

By 1953, Oscar Mayer was running print ads, selling American consumers on the virtues of bacon-wrapped hot dogs. Perhaps Mexican consumers, inspired to emulate American dietary habits, took Oscar Mayer at its word, wrapping American-made hot dogs in American-made bacon, and claiming the resulting construction as their own.

One recent afternoon, at one of the two Oop’s hot dog stands he operates on Tucson’s south side, Martin Lizarraga sat beneath a tent-draped ramada anchored on one end by a flattop-equipped hot dog cart, and on the other end by a minivan painted with a hip hop-inspired, anthropomorphic hot dog character.

As a tripod-mounted speaker blared norteño music into the street, and toritos — mozzarella-stuffed, bacon-wrapped güerito chiles — browned and then blistered on the flattop, Mr. Lizarraga talked of the days when he worked as a liquor salesman in the Sonoran capital city of Hermosillo, frequenting the “table dancing club” for which he named his two hot dog stands.

With his 14-year-old daughter, Abigail Lizarraga, by his side, he spoke, with great enthusiasm, of Hermosillo, where “every corner has a hot dog stand” and “the health department is not so strict,” and vendors have the freedom to garnish a dog with everything from cucumbers in sour cream to crumbled chorizo.

Pressed to define the Sonoran hot dog, as served in Tucson, Mr. Lizarraga talked of the importance of the roll into which the dog is stuffed. (He buys his from Alejandro’s, where they bake a roll that is both soft and pleasantly pliant.) And he talked of the squeeze bottles of guacamole purée, with which he stocks both carts.

But Mr. Lizarraga did not mention the wrap of bacon, for that, in the world of the hotdoguero, is understood.

www.nytimes.com

Its True...

2009-08-24T10:20:00.000-07:00

Pinkberry @ LAX!

2009-08-19T15:44:00.000-07:00

Wurst and fries

"The quirky Wurstküche is a sausage lover's dream. The concept is simple: more than 20 different sausages (alligator and pork smoked andouille or duck and bacon with jalapeño, anyone?) on a soft bun with your choice of accompaniments (caramelized onions, sweet peppers and sauerkraut, for example), a bevy of mustards, a side of stubby Belgian fries. Now you've got your choice of two dozen or so draft beers, an additional dozen in bottles -- and, if one of the young owners is around, a built-in beer sommelier. Once you've got your brew -- and your sausage (in theory, eight minutes from the time it goes on the fire), head for the festive back room, which is outfitted with a long communal table, mismatched chairs and, when you're ready for another beer, a bar. It's open all through the afternoon and late into the night for a quick pick-me-up."

source: http://www.latimes.com/features/food/la-fo-review29-2009apr29,0,5708577.story

yum i am going to this...

2009-08-19T15:42:00.001-07:00

8715 Beverly Blvd.
West Hollywood.

las olas.

2009-08-17T14:06:00.000-07:00

reason #2 (food wise) to drive to cardiff.

2655 S Hwy 101
Cardiff by the Sea, CA 92007

ALSO, my new fav:

corona w a shot of tequila mixed in and fresh squeezed lime juice. salt rimmed glass.

mmm...

reason enough to drive 100 miles. PIZZA PORT.

2009-08-17T13:40:00.001-07:00

amazing beer. amazing pizza.

i die.

135 N Hwy 101
135 N Highway 101

Solana Beach, CA 92075-1128 CA 92075

(858) 481-7332

crow bar and kitchen

2009-08-14T17:15:00.000-07:00

tonight, i am going to one of my favorites: crow bar and kitchen in corona del mar. with 23 beers on tap, lots of cheese, and duck fat fries, can you really resist?

i think not.

2325 East Coast Highway

Corona Del Mar, CA 92625

(949) 675-0070

yummmmy

2009-08-12T09:45:00.001-07:00

Wishing I was in Chicago so I could eat Sweet Mandy B's right now...

1208 W Webster Ave

(between Magnolia Ave & Racine Ave)

Chicago, IL 60614

smile.

2009-08-10T17:33:00.000-07:00

one of my favorite foodies is in town for a month and you know what that means. good food. lots of it. stay tuned.

this week.

2009-08-10T17:15:00.001-07:00

monday: dominicks w roki.-west hollywood

tuesday: vinoteca w roki beth and lisa.-silverlake

wednesday: concert @ the greek w jeff. picnic. turkey club. pressed chicken bacon and brie. vanilla cupcakes.

thursday: encinitas with ash. pizza port?!

friday: ?

Larchmont Village Wine Spirits & Cheese

2009-08-07T10:27:00.000-07:00

yum. summer Saturdays mean two things: beach and sammys.
i love larchmont village wine spirits and cheese.

Neighborhood: Mid Wilshire
223 N Larchmont Blvd
Los Angeles, CA 90004

(323) 856-8699

goat cheese tart. compliments of ina...who else?

2009-08-06T13:59:00.000-07:00

Ingredients

1 package (17.3 ounces/2 sheets) puff pastry, defrosted

Good olive oil

4 cups thinly sliced yellow onions (2 large onions)

3 large garlic cloves, cut into thin slivers

Kosher salt and freshly ground black pepper

3 tablespoons dry white wine

2 teaspoons minced fresh thyme leaves

4 tablespoons freshly grated Parmesan, plus 2 ounces shaved with a vegetable peeler

4 ounces garlic-and-herb goat cheese (recommended: Montrachet)

1 large tomato, cut into 4 (1/4-inch-thick) slices

3 tablespoons julienned basil leaves

Directions

Unfold a sheet of puff pastry on a lightly floured surface and roll it lightly to an 11 by 11-inch square. Using a 6-inch wide saucer or other round object as a guide, cut 2 circles from the sheet of puff pastry, discarding the scraps. Repeat with the second pastry sheet to make 4 circles in all. Place the pastry circles on 2 sheet pans lined with parchment paper and refrigerate until ready to use.
Preheat the oven to 425 degrees F.
Heat 3 tablespoons of olive oil in a large skillet over medium to low heat and add the onions and garlic. Saute for 15 to 20 minutes, stirring frequently, until the onions are limp and there is almost no moisture remaining in the skillet.
Add 1/2 teaspoon salt, 1/4 teaspoon pepper, the wine, and thyme and continue to cook for another 10 minutes, until the onions are lightly browned. Remove from the heat.
Using a sharp paring knife, score a 1/4-inch-wide border around each pastry circle. Prick the pastry inside the score lines with the tines of a fork and sprinkle a tablespoon of grated Parmesan on each round, staying inside the scored border.
Place 1/4 of the onion mixture on each circle, again staying within the scored edge.
Crumble 1 ounce of goat cheese on top of the onions.
Place a slice of tomato in the center of each tart. Brush the tomato lightly with olive oil and sprinkle with basil, salt, and pepper. Finally, scatter 4 or 5 shards of Parmesan on each tart.
Bake for 20 to 25 minutes, until the pastry is golden brown. The bottom sheet pan may need an extra few minutes in the oven. Serve hot or warm.

Makes 4 individual tarts.

source: http://www.yumsugar.com/3797455?utm_source=onsugar&utm_medium=email&utm_term=3797455&utm_campaign=email_friend&utm_content=link_2

expansion.

2009-08-05T16:28:00.001-07:00

"After almost two years or business, some pizza wars, and several so-so reviews, Terroni is expanding to quite a large space next door. The new space is actually located adjacent to Terroni on Curson not Beverly, and judging from the photos above, there is still tons of work to be done. A staffer dished that the annex may be used as a private party room (maybe a la Mozza 2 Go?), but no conclusive info just yet except for wine racks which were seen brought in to the area under contruction. Insight on Terroni's expansion welcome." [EaterWire]

sunday supper this week.

2009-08-05T16:19:00.000-07:00

check this place out...DANK!

2009-08-05T16:15:00.000-07:00

Tere's
5870 Melrose Ave # 101 Los Angeles, CA 90038 (323) 468-9345

compliments of lizard.

2009-07-31T20:32:00.001-07:00

food is good. making invitations for dinner parties is better.

2009-07-30T15:09:00.000-07:00

Lately, I have been having just as much fun making stationary as I have cooking. There is something equally as fulfilling and creative about the freedom of paper that parallels the freedom I feel when cooking. It also gives your friends something to hang on the fridge and get excited about a week or two before the party. These days, I feel like everyone needs something fun to look forward to. What better than a dinner party?

this is vital information.

2009-07-29T13:48:00.000-07:00

Top 10 Hangover Cures:

10) Cucumbers – No doubt the eyes need some major TLC to de-puff…

9) Ice pack – Applying a cold compress works wonders on a throbbing head.

8) Tomato Juice – If you can’t stomach the “hair of the dog” with a Bloody Mary, then tomato juice contains sugar to help break down the alcohol in your stomach.

7) Coffee with Lemon - Lemon juice alleviates nausea and the caffeine helps shrink blood vessels that cause that pounding headache…

6) Crackers with honey – This naturally flushes the system to rid your body of alcohol fast!

5) Peppermints – Kills two birds with one stone by freshening breath and helps stop a churning stomach …

4) Gatorade – Dehydration is a major cause of a hangover; give your system a hydrating boost and replenish electrolytes with your fav flavor…

3) Bananas or better yet, banana milkshake - Bananas helps calm the stomach and the milk soothes the stomach and re-hydrates your system.

2) Bacon, Egg and Cheese Sandwich – The greasier, the better to soak up all those celebratory tequila shots and eggs help re-hydrate…

1) Advil – make it Extra Strength – no explanation needed…

http://www.onewed.com/blog/savvy-scoop/

sunday supper 8/1/09

2009-07-29T09:24:00.000-07:00

i think i need to go to this one.

case in point.

2009-07-29T09:17:00.000-07:00

http://www.latimes.com/features/food/la-fo-foodtrucks22-2009jul22,0,7542552.story

copy and paste the article.
xo

Sunday Traditions.

2009-07-27T10:05:00.000-07:00

Growing up, we always did the same thing on Sundays. I think that is a large part of the reason I had grown to hate Sundays so much. Wake up, go to church at 9:00, go to the grocery store with my mom, make breakfast, eat breakfast, clean my room, read, nap, make dinner, go to bed. Recently, I have discovered an appreciation for my own traditions, which include the farmers market, hiking, and making dinner with the girls. Last week, we did shredded chicken tacos with beans, guac, and everything in between.

Fish Lips

2009-07-24T13:56:00.000-07:00

image: http://farm3.static.flickr.com/2564/3725234053_efb7a3e629.jpg?v=0

Restaurants on the road are the new craze. First was the Kogi truck and now Fishlips. Follow them on their site to see where they are located at any given moment. I have actually heard they have extremely fresh ingredients and melt in your mouth sushi. Give it a whirl.

http://www.fishlips-sushi.com/