curly kale, place on parchment paper, drizzle with olive oil, sprinkle with salt, 350 degrees for 10-15 minutes, turning once
i could eat pounds of kale this way.
Author Archives: j
the future
RM keeps asking me what kind of lens i want. i’m not trying to be difficult, but i really don’t know. do i want the best? do i want the best for the genre i prefer? should i get lights instead? so many toys and so much $$$. which is why i become paralyzed by the sheer number of choices (as though i can’t just buy a lens for fun (what? did you just say “fun”?)). RM also keeps asking when she can refer me to other people. which frightens me a bit because i lack certain skills to make me really profitable/successful. (which is really a bunch of hooey, but a few more skills wouldn’t hurt.) i just enjoy taking photos. do i really need to turn it into a profession?
funnel mill
Continuing my quest for good work/study places. Today I landed at Funnel Mill on Broadway between 9th + 10th. Great atmosphere. Free wifi. Siphon coffee. They also offer kopi but at $80/cup, I passed. I can buy it for much cheaper. Coffee is expensive ($4.05/cup) but comes in glass mug w/ cute little sugar serving ware and a cream demitasse. Perhaps that is the price you pay for siphon coffee. Unfortunaetly, no food, but I would definitely return.
too much salt
i made kale chips tonight, but ruined them with too much salt (damn!). lots of recipes for this and it’s super easy: de-rib the kale, wash and dry completely, toss with olive oil and salt, lay out on roasting pan and roast @ either 350 or 375 for 5-10 minutes, turning over halfway. (so easy but go easy on the salt…) great way to eat kale when your farmers market and csa box is bursting with it.
a new jgold 99 list
99 things to eat in LA before you die
dear god, we haven’t even made it through the restaurant list (ahem, we have indeed given up and only seek out the a 99 restaurant if we desperate or are in the ‘hood and the food sounds interesting. after our experience at border grill, i’m less and less inclined to continue down the path of the revered 99, but my need to complete lists is undeniably strong).
after perusing this list, i have to stop at the entry for the ivy’s corn chowder. absolutely not. i cannot complete this list. i refuse.
i’ll list in the comments how many of these i’ve already had and those i *may* be interested in.
as an aside, i just unsubscribed from this email newsletter because i simply don’t read them and i don’t ride the bus anymore where i would have mindless time to read them…but when i do read one or two, i’m reminded why i signed up in the first place: to have an unending list of food places to go and to raise my food expectations beyond any achievable level. having said that, i’m still unsubscribed. to be continued…
green garlic
from my gold standard email:
“The appearance of young, green garlic at the markets marks a seasonal shift in southern California, indicating that spring is finally here. Tender and aromatic, green garlic is sold like leeks (it looks like them, too), with the leafy fronds still attached. Left in the ground, the bulb will eventually expand and separate into cloves. Thankfully, someone once saw fit to harvest the garlic early, and it has since become a much sought after springtime ingredient for season-minded chefs. Green garlic lacks the papery, protective casing of the matured bulb, so the perfume of garlic wafts unhindered around the stalls, almost sweet in its pungency. Despite the generous aroma, green garlic is significantly milder than its later season counterpart. It’s a pleasing substitute for onions in salsa and mixes well with soft, fresh cheeses like chevre and queso fresco. When cooked, it sweetens up, playing nice with other flavors without pushing them out of the way. Shellfish, scallops especially, match up well with its bright and savory flavor.”
it’s about time
that i start linking to things i find that inspire me. i don’t know how i found jessica hische (oh, yes, i do…she did the logo for a css guru i follow…will update in the comments), but i love her style and i could link to everything she does. instead i’ll just link to this funny font story.
border grill #15
I had been looking forward to border grill and, more importantly, “gourmet” mexican…perhaps this was the problem. Or maybe it was the rain. Or my midday nap. Or too much kim chi. In any case, dinner was a disappointment. The tres leches and (more complex) chocolate cream pie were the highlights of the meal. The ceviche had mayo in it (seriously?). The panuchos were the second best thing. The chile relleno + cochinita pibil were meh – nothing overly special. And although I love the green sauce, it was present in almost every dish. Mi Ranchito has way more interesting food. Perhaps if I had been in the mood for just this, it would have been better – expectations are a b***h.
i am blogging under an alias
I am blogging under an alias, having asconded w da bb o’ j. Similar too pb&j. I will corrupt. I will misspell. I will make astounding errors of grammar. I am the m.
short bike ride
decided to bike to the gym (because it’s a short distance so not too fatiguing and a couple other random reasons): klein. 1.56 miles RT. 10 mins. yes, that’s in addition to the 60 minute workout i did today (which included my *favorite* 20 minute solid green section. thanks to the gym, i am biking again, which is no small feat. i actually had given up on it because i was too tired or too afraid. next up: 3x/wk to the gym and biking on the path once a week or so.