One of my favorite couples surprised us all and got engaged last night. A match truly so perfect that no one would have ever set them up, and we now wonder how they ever lived apart.
Congratulations, Scott and Kellie!
Friday, August 05, 2005
Engaged!
One of my favorite couples surprised us all and got engaged last night. A match truly so perfect that no one would have ever set them up, and we now wonder how they ever lived apart.
Congratulations, Scott and Kellie!
Monday, August 01, 2005
Picnic at the Getty
A few weeks ago, Matt and I met up with Adrian and her boyfriend, Matt, for one of my favorite summertime activities: an afternoon picnic at the Getty. Armed with picnic baskets full of fresh cheeses, bread, fruits and veggies from the Sunday Farmers' Market, we found our spot on the gorgeous lawn.
The lawn at the Getty is surrounded by meticulously-kept gardens and a pristine view of Los Angeles, Beverly Hills, Hollywood, and the Pacific Ocean. At the top of the grassy hillside sit the gleaming travertine buildings which house the museum's galleries, cafe and restaurant. A delicate balance of light, open space, and nature; regardless of whether you are gazing at the gardens, the panoramic view, or the architecture, you are beholding beauty in one of it's finest forms.
As you can imagine, it is the ideal spot for a picnic. Especially if you, like myself, have an extremely limited attention span and find yourself wandering towards the museum, or through the gardens, or attempting to convince your extremely-relaxed friends into a game of frisbee. Of course, this is only after the contents of the picnic basket have been devoured.
The Getty Center
1200 Getty Center Drive
Los Angeles, CA 90049–1679
(310) 440-7300
The lawn at the Getty is surrounded by meticulously-kept gardens and a pristine view of Los Angeles, Beverly Hills, Hollywood, and the Pacific Ocean. At the top of the grassy hillside sit the gleaming travertine buildings which house the museum's galleries, cafe and restaurant. A delicate balance of light, open space, and nature; regardless of whether you are gazing at the gardens, the panoramic view, or the architecture, you are beholding beauty in one of it's finest forms.
As you can imagine, it is the ideal spot for a picnic. Especially if you, like myself, have an extremely limited attention span and find yourself wandering towards the museum, or through the gardens, or attempting to convince your extremely-relaxed friends into a game of frisbee. Of course, this is only after the contents of the picnic basket have been devoured.
The Getty Center
1200 Getty Center Drive
Los Angeles, CA 90049–1679
(310) 440-7300
Tuesday, July 26, 2005
Tequila, Lime and Ruby Grapefruit Sorbet
One of my favorite dinner parties I've thrown was an early Tuesday Night Dinner. It was loosely mexican-inspired and served outside on our then-beautiful deck. It was my first attempt at enchiladas, and that was obvious. They were crispy, dry, and frankly, rather pathetic. Regardless, being the good, empathetic, friends that they are, the TND members devoured the enchiladas with no complaints (perhaps that was because I was consistently refilling the beer margaritas).
I had, and have, much to learn when it comes to cooking mexican food. I am intimidated by mole, overwhelmed by homemade tortillas, and scared to death of peppers. But that night I found the staple dessert for any mexican dinner: Donna Hay's Tequila, Lime and Ruby Grapefruit Sorbet. Sweet, tangy, and with the smallest hint of a kick, I turn to this recipe time and again. When the rest of the meal makes me want to crawl under the table and hide, I know that this dessert will tiptoe in at the end and save the night.
Everyone leaves happy, remembering how fantastic that sorbet was. And somehow it tends to put a rose-colored spin on the rest of the meal as well.
Tequila, Lime and Ruby Grapefruit Sorbet
(Donna Hay's Entertaining)
1 C. fresh lime juice
1 T. finely grated lime zest
1 1/4 C. sugar
3 C. bottled ruby grapefruit juice
1/3 C. tequila
Place the lime juice, lime zest and sugar in a saucepan. Stir over low heat until the sugar is dissolved. Pour the ruby grapefruit juice, sugar mixture and tequila into a bowl and stir to combine. Pour the mixture into an ice-cream maker and follow the manufacturer's instructions to make sorbet. Alternatively, pour the mixture into a bowl and freeze for 1 hour. Whisk the sorbet and freeze for another hour. Whisk the sorbet again and freeze until solid. Serve in scoops.
Serves 6.
I had, and have, much to learn when it comes to cooking mexican food. I am intimidated by mole, overwhelmed by homemade tortillas, and scared to death of peppers. But that night I found the staple dessert for any mexican dinner: Donna Hay's Tequila, Lime and Ruby Grapefruit Sorbet. Sweet, tangy, and with the smallest hint of a kick, I turn to this recipe time and again. When the rest of the meal makes me want to crawl under the table and hide, I know that this dessert will tiptoe in at the end and save the night.
Everyone leaves happy, remembering how fantastic that sorbet was. And somehow it tends to put a rose-colored spin on the rest of the meal as well.
Tequila, Lime and Ruby Grapefruit Sorbet
(Donna Hay's Entertaining)
1 C. fresh lime juice
1 T. finely grated lime zest
1 1/4 C. sugar
3 C. bottled ruby grapefruit juice
1/3 C. tequila
Place the lime juice, lime zest and sugar in a saucepan. Stir over low heat until the sugar is dissolved. Pour the ruby grapefruit juice, sugar mixture and tequila into a bowl and stir to combine. Pour the mixture into an ice-cream maker and follow the manufacturer's instructions to make sorbet. Alternatively, pour the mixture into a bowl and freeze for 1 hour. Whisk the sorbet and freeze for another hour. Whisk the sorbet again and freeze until solid. Serve in scoops.
Serves 6.
Thursday, July 21, 2005
Corona Light and Corn Salsa, or, How to Survive the Heat
It is hot in LA today. Really, really hot. The kind of hot that makes you wilt the moment you open the door to go outside. The kind that makes you seriously consider if you can, indeed, fit into that tiny narrow freezer; I think Matt might die laughing-- but not be one bit surprised-- if he came home one day to find me crammed into ours.
On days like today, all I want to do is lay on the couch in front of the fan and moan. But there is one thing that can never be beat when the temperature is flirting with 100 degrees: an ice cold Corona Light accompanied by chips with homemade corn salsa. Adrian introduced me to this fantastic snack last summer, and I now crave it the moment summer hits.
Adrian's Corn Salsa
1 can Sweet Corn
1 tomato, diced
Juice of 1 lime
2 T cilantro, chopped
Hot Sauce
In a bowl, mix corn, tomato, lime juice and cilantro. Add a few drops of hot sauce, to taste.
Take a break and catch your breath. Exert all remaining energy in opening Corona Light and squeezing lime into said beer. Pat face with clean dishtowel, take sip of Corona.
If you are impatient like me, eat salsa immediately with tortilla chips. Or cover and refrigerate for 1-2 hours, take a nap, and then enjoy.
On days like today, all I want to do is lay on the couch in front of the fan and moan. But there is one thing that can never be beat when the temperature is flirting with 100 degrees: an ice cold Corona Light accompanied by chips with homemade corn salsa. Adrian introduced me to this fantastic snack last summer, and I now crave it the moment summer hits.
Adrian's Corn Salsa
1 can Sweet Corn
1 tomato, diced
Juice of 1 lime
2 T cilantro, chopped
Hot Sauce
In a bowl, mix corn, tomato, lime juice and cilantro. Add a few drops of hot sauce, to taste.
Take a break and catch your breath. Exert all remaining energy in opening Corona Light and squeezing lime into said beer. Pat face with clean dishtowel, take sip of Corona.
If you are impatient like me, eat salsa immediately with tortilla chips. Or cover and refrigerate for 1-2 hours, take a nap, and then enjoy.
Wednesday, July 20, 2005
Grandma Bah's Seattle Baked Halibut
Growing up, dinner at Grandma Bah's meant one of two things: Stouffer's Macaroni and Cheese dipped in applesauce (I know, I know), or her incredible Seattle Baked Halibut. Each had its place and time :the mac and cheese/applesauce dinner was always at my request, and usually saved for Grandma Bah-Kristy weekends. (I'm really not sure if anyone but my grandma could stomach the sight of macaroni and cheese dipped in applesauce.) The Seattle Baked Halibut dinner was for special all-family occasions.
A sale on halibut steaks at Ralph's yesterday led to a diligent search for this recipe, and ended with a delicious and familiar dinner. The tang of the wine and sour cream mingles perfectly with the earthiness of the mushrooms in butter. Each flavor is distinct and present, while the combination is smooth and perfectly balanced. I was thrilled to discover how simple this recipe was, and that it could be made low-fat and carb friendly with some very minor adaptations. Bah's original recipe is listed below.
Grandma Bah's Seattle Baked Halibut
4 lb. Halibut steaks (fresh or frozen)
4 T. unsalted butter
1 pint sour cream
1/4 lb. Baby Bella Mushrooms, sliced
1/4 C. Sherry or white wine (I used Sauvignon Blanc)
Salt and Pepper
Preheat oven to 450. Place halibut white side down into a buttered casserole dish. Sprinkle with salt. Bake for 15-20 minutes.
While the fish bakes, melt butter in a saucepan over medium low heat. Add mushrooms and cook, stirring occasionally, for 5-10 minutes, until mushrooms are soft. Add sour cream and simmer over low heat for 5 minutes.
Reduce oven temperature to 375, pour sour cream mixture over fish, add wine. Bake for 10 minutes. Season to taste.
Serves 6-8.
A sale on halibut steaks at Ralph's yesterday led to a diligent search for this recipe, and ended with a delicious and familiar dinner. The tang of the wine and sour cream mingles perfectly with the earthiness of the mushrooms in butter. Each flavor is distinct and present, while the combination is smooth and perfectly balanced. I was thrilled to discover how simple this recipe was, and that it could be made low-fat and carb friendly with some very minor adaptations. Bah's original recipe is listed below.
Grandma Bah's Seattle Baked Halibut
4 lb. Halibut steaks (fresh or frozen)
4 T. unsalted butter
1 pint sour cream
1/4 lb. Baby Bella Mushrooms, sliced
1/4 C. Sherry or white wine (I used Sauvignon Blanc)
Salt and Pepper
Preheat oven to 450. Place halibut white side down into a buttered casserole dish. Sprinkle with salt. Bake for 15-20 minutes.
While the fish bakes, melt butter in a saucepan over medium low heat. Add mushrooms and cook, stirring occasionally, for 5-10 minutes, until mushrooms are soft. Add sour cream and simmer over low heat for 5 minutes.
Reduce oven temperature to 375, pour sour cream mixture over fish, add wine. Bake for 10 minutes. Season to taste.
Serves 6-8.
Thursday, July 14, 2005
Caprese
I hate weeding. The thought of it makes my back hurt, my legs numb, and I am immediately a little grumpier. Crouching down and repeatedly pulling little plants out of their happy dirt homes, as the sun's rays drill into your back. Oh I hate weeding. I repeat this to myself every night as I sit in our beautiful new apartment and tell myself that I don't need a garden. Who needs fresh, home-grown tomatoes, rhubarb, apples, pears and plums? Ok, fine. I do. Well, thank god for the farmers' markets.
Lunch every Thursday is the same: I run downstairs and out to the farmers' market that is held outside our office. I am that person in the elevator sighing as it stops at each floor to pick up more people. To accuse me of being impatient on Thursdays would be polite.
Today I picked up a basket of organic heirloom tomatoes. Beautiful pumpkin-shaped tomatoes, marbled in orange and red, smelling of fresh tomato vines and summer days in the garden. These tomatoes were purchased with one purpose in mind: Caprese. That fantastic Italian salad of fresh sliced tomatoes, each topped with a chunk of even fresher mozzarella and shredded basil, drizzled with my favorite balsamic vinegar and olive oil and sprinkled with fresh sea salt. The perfect dinner for these gorgeous sunny, 80 degree days that remind me of why I live in Los Angeles.
Needless to say, I am a much happier and more pleasant girl on the elevator ride back up to the office...on Thursdays.
Caprese
(my own recipe)
3-4 Garden Fresh Tomatoes
2-3 Fresh Bocconcini (fresh balls of mozzarella)
1 bunch Basil, chiffonade
Good-quality Balsamic Vinegar and Olive Oil
Sea Salt and Pepper to taste
Slice the tomatoes into about 1/4 inch rounds. Arrange on a plate. Top each slice with some mozzarella. Sprinkle with basil. Drizzle balsamic and olive oil over everything. Sprinkle with sea salt and pepper.
Carefully arrange and eat so that each bite includes a bit of everything. Try to wait until after swallowing before closing your eyes and sighing.
Lunch every Thursday is the same: I run downstairs and out to the farmers' market that is held outside our office. I am that person in the elevator sighing as it stops at each floor to pick up more people. To accuse me of being impatient on Thursdays would be polite.
Today I picked up a basket of organic heirloom tomatoes. Beautiful pumpkin-shaped tomatoes, marbled in orange and red, smelling of fresh tomato vines and summer days in the garden. These tomatoes were purchased with one purpose in mind: Caprese. That fantastic Italian salad of fresh sliced tomatoes, each topped with a chunk of even fresher mozzarella and shredded basil, drizzled with my favorite balsamic vinegar and olive oil and sprinkled with fresh sea salt. The perfect dinner for these gorgeous sunny, 80 degree days that remind me of why I live in Los Angeles.
Needless to say, I am a much happier and more pleasant girl on the elevator ride back up to the office...on Thursdays.
Caprese
(my own recipe)
3-4 Garden Fresh Tomatoes
2-3 Fresh Bocconcini (fresh balls of mozzarella)
1 bunch Basil, chiffonade
Good-quality Balsamic Vinegar and Olive Oil
Sea Salt and Pepper to taste
Slice the tomatoes into about 1/4 inch rounds. Arrange on a plate. Top each slice with some mozzarella. Sprinkle with basil. Drizzle balsamic and olive oil over everything. Sprinkle with sea salt and pepper.
Carefully arrange and eat so that each bite includes a bit of everything. Try to wait until after swallowing before closing your eyes and sighing.
Subscribe to:
Posts (Atom)