We are both so busy right now… But I can’t wait till we get a chance to steal away to the Ace for a couple days after market week. Added bonus: I’ve been eating oatmeal for breakfast for like the past two years, and the Ace’s version with seared bananas and brûléed top is a perfect just-like-home-but-better-breakfast when I get there.
Image via kchn
totally head over heels for the design, the look and the whole concept behind SQIRL jams….
there’s a great interview with the owner and creator of the jams, Jessica Koslow, here from LA Weekly
it’s always nice when you know someone and you kinda know what they do but you don’t really know and then you find out and what they do is super awesome, which you assumed, but it’s so great to be blown away by someone you already know.
dani fisher, who is a food stylist, is a great example.
Below are some beautiful examples of her work I snagged off her site and blog, and you can read a great interview here about her design and work.
added bonus, you can see some of her recipes on design sponge.
oh my.
I occasionally have to eat my words (very RARELY) but in this case I’d gladly do it again, especially if it’s covered in squid ink sauce like my pasta was, the other night at Speranza in Silverlake.
I totally judged this place by the drive-by (looks like a place by the side of the highway in Athens), and also by the first peeps to recommend in (less than taste-ful, shall we say?). But I was wrong: Speranza was lovely, delish and maybe our new joint.
Happy Birthday Isaac!
Isaac had never had lobster so i went to buy lobsters in Little Tokyo, but the lobsters were so big and real and moving around that I really felt horrible and couldn’t go through with boiling them alive! I understand the point of that whole kill what you eat thing but boiling a lobster that came from a tank seems very different to me than catching a fish in a lake or going to a farm and….wait, I couldn’t do that either. So i just went to Whole Foods and got cute little lobster tails instead and removed the larger issues of what it means to consume from our mind:)
we had an appetizer of potatoes with creme fraiche and caviar
deviled eggs with salmon roe or anchovies (inspired by the far superior deviled eggs at Barbrix)
then we had a bit of scallop ceviche and some sashimi
then the lobster tails with shitake mushrooms and an awesome kale and seaweed salad that I half made/half assembled. I kinda want to eat it everyday so I want to try a couple variations to get if just right.
our friends Kristin and Shin had us over for an amazing donabe dinner last week
thinking we should get a donabe pot once we build our house: this current kitchen has no room for thinking, or storage.
There are a bunch on Ebay and online.
Kristin and Shin have great vintage Japanese workwear in their store, Iko Iko right now…
Since we moved to LA I’ve become a bit obsessed with Korean food. I love going to Korean restaurants and getting all the banchan (side dishes), especially because I don’t eat conventionally raised meat (which can make the rest of the menu challenging).
A while ago a friend told me about a beautifully shot Korean food blog, Bap Story. And while I’ve looked through it countless times, I never tried to make anything from Bap Story till last night.
I made the Kimchi Stew (a lot of Kimchi Stew): and it was good but I’ll make it with rice next time to cut the saltiness. All photos’s are Bap Story’s: because mine didn’t look quite as nice.
more of their recipes here.
Booker likes dried seaweed as much as i do
