unja's corner

Bastille Day Celebration

2011-07-16T17:26:00.000-07:00

None of us are French, but my dear friends and I decided to celebrate Bastille Day anyway. We love cheese, champagne, and pretty much all things French, so why not, right? It's basically an excuse to get together to drink and eat fromage.

Apricot Stilton, Rosemary Asiago and a Chipotle and Cranberry White Cheddar.

Olives, cornichon, green apples, grapes and dried apricots rounded out the meal.

Not exactly French, but we liked the label for obvious reasons.
The grenache was actually delicious with our cheese smorgasbord.

Here's the table view.

Macarons from Layer Cake Bakery

Post-celebration breakfast: lovely leftovers of Blueberry Chevre on La Brea Bakery Bread.

Turnip Love

2011-03-20T17:56:00.000-07:00

I've always loved turnips.

Perhaps an odd choice of affection, but really, their gorgeous fuschia top melts into the creamy white of their base. And their shape isn't rough and porous. It's curvy and smooth. Sensuous, really. And inside, their pungency counters the otherwise delicate flesh.

Well, my affection was renewed when my lovely friend, Juli, gave me this beautiful offering from her garden. All of the turnip love came rushing back. Perhaps there hasn't been a better specimen than this one raised from the earth by my dear friend's hands. Quite the gift.

Lessons in Light

2011-01-08T18:59:00.000-08:00

This photo was a happy accident. And it was another lesson in light and seeing.

The reflection emerged in an unexpected place.

And I've learned from chasing stunning sunsets and mini rainbows that everything can change...

from one second to the next...

And it's not all about the equipment. Even though I'm coveting a Nikon D7000 (but not the price tag), these were all taken with my iPhone 3GS without apps, filters, etc.

It's a good lesson in life.

Happy New Year!

2011-01-01T14:17:00.000-08:00

My dear friend Tamara gave me a big box of fortune cookies for Christmas. It's a miracle that any lasted to this day because I love them so much.

Fortune cookies, no matter their murky origin, always make me think of possibilities and luck. Sure, it's like reading a horoscope or playing the lottery. But isn't that kind of irrational reasoning part of the quirky joys/privileges of being a human?

This year, I haven't made any concrete resolutions. For a while, I played with the idea of going vegetarian again. But there's the eternal foil: bacon. Work out more, find better work, etc. Might as well pull out last year's list (and all the years before that).

Instead, I've decided to refocus energy on creative adventures. That's how I started this blog -- by taking a photo a day with my little point-and-shoot. What I didn't realize is that it would awaken a latent passion in me.

Taking a photograph -- no matter the instrument (cell phone, point-and-shoot, DSLR, etc.) -- is a slice of pure pleasure. No one else has to approve. It's the taking, the creating that is the joy in itself. To have others enjoy the images are a different layer of joy, which I've come to appreciate. But even if no one sees them, the satisfaction of their creation lights you up from within.

Happy New Year! Wishing everyone good fortune, love, happiness, and creative inspiration!

2010 Lessons

2010-12-30T19:18:00.000-08:00

A few brief lessons as 2010 comes to an end:

Remember the simple joys of being a child.

Like making sugar cookies. Ray and I felt like we were five years old when we were decorating these. And by the look of them, five-year-olds might as well have made them.

But that's part of the lesson, too. Not having to be perfect, trying to simplify. These are from Trader Joe's DIY Sugar Cookie Kit. Yes, a kit! They were so easy and surprisingly delicious.

Less stress = more joy.

And they were a pleasure to give away. As one colleague said, "These cookies have magical powers. They made me forget my horrible commute."

Cheers to the power of food -- creating, consuming, sharing.

Simple gestures are often the most beautiful.

This gorgeous gift is full of sand from the beaches of a faraway place I'll probably never visit. But my dear friend brought these tiny granules back for me, placed them in a little orb, and created a beautiful memory.

Possibilities are everywhere.

Even though we said no gifts this year, my stepdaughter gave us these sweet little things. These lovely notebooks remind me of the joyous possibilities of a blank page.
They nearly giggle with optimism.

Who knows what the next year will bring? This last year, I took a few risks, and they paid off in unexpected ways. And for whatever reason, I do feel optimistic about the year ahead and am ready for some big, positive changes.
May the year unfold and bring peace, joy, and inspiration to everyone.

Happy (almost) New Year!

Thanksgiving 2010

2010-11-27T14:56:00.000-08:00

Like last year, we tried to make the Thanksgiving feast a bit lighter, simpler, healthier.

The turkey was from Trader Joe's again. It's much pricier than a supermarket special, but it seemed worth it to us. And we're grateful we were able to have one.

I usually go a bit overboard, even when I'm trying to simplify. But this year, I came closer to narrowing the focus and not making as many dishes. The day was much more relaxed and everyone seemed to enjoy the food.

One pleasant surprise was a green bean salad. I blanched fresh green beans from our local produce stand, then cooled them, tossed them with halved cherry tomatoes, a granny smith apple chopped, a bit of fresh parsley and Trader Joe's fat-free balsamic vinaigrette. Unfortunately, I didn't take a close-up shot of it, but you can see it peeking from behind the turkey. It was a refreshing alternative green side dish -- quite festive and can be made ahead of time.

For the mashed potatoes, I used chicken broth, salt, pepper and a touch of nutmeg again. No butter or milk -- and they actually were quite light and delicious. No one missed the dairy.

And the peels looked strangely beautiful. I set them aside and baked them with a bit of olive oil. I'll have to experiment a bit more, but it seemed a shame to throw them away.

Roasted tomato salsa, fresh guacamole, cranberry sauce, rosemary rolls and goat cheese with herbs de provence rounded out the meal.

And for dessert, I made another Tarte Tatin with fuji and granny smith apples. Next time, though, I might just use a less tart apple than the grannies. The flavor might be more subtle, though this one was still delicious.

And the apples looked so lovely -- clothed and unclothed. :)

Cheers to a happy holiday season!

Very Cranberry

2010-11-21T17:01:00.000-08:00

First sign of the holidays -- making cranberry sauce from scratch today!

After years and years of buying canned cranberry sauce and actually enjoying the little "kerplop"of the crimson cylinder, I made cranberry sauce for the first time last year.

I was immediately won over and decided to try again this year. Luckily, it stores so well, I could make it early.

I started with these fresh beauties from Trader Joe's.

Then squeezed 1 cup of fresh orange juice.

Sprinkled in 1 cup of sugar.

Then added a little bouquet of 5 allspice seeds, 5 whole cloves, 1 1/2 inch of cinnamon. I didn't have cheese cloth, so I used a tea ball, which seems to work just fine.

Cook over medium heat, stirring frequently. Simmer until thickened, about 25-30 minutes.

Mmm!

Pretty Pan Dulce

2010-10-30T19:35:00.000-07:00

Ray loves pan dulce (Mexican sweet bread), but I usually don't care for it too much. It can be quite heavy and either too sweet or too bland for my taste.

But I stopped by El Molino del Oro yesterday and saw this pretty pink pan dulce. It was actually really delicious and light -- so much so that we gobbled up all three pieces and I didn't have time to take a photo. I had to pick up another one today. Oh, darn!

Cool Personified - CicLAvia

2010-10-12T08:53:00.003-07:00

Cool Personified - CicLAvia, originally uploaded by unjapark.

It's hard to imagine anyone cooler than these two dudes -- on bikes.

Later on, they got pulled over by cops (also on bikes). I was thinking some choice words about the police (NWA, anyone?), but then they surprised me.

A couple of the police officers wanted to actually sit on the bikes. Afterward, they all shook hands and went on their merry way.

How cool is that?! That's the way to roll. Viva CicLAvia!

CicLAVia - Dia de Los Muertos

2010-10-12T08:53:00.001-07:00

CicLAVia - Dia de Los Muertos, originally uploaded by unjapark.

Awesome company to cross over the 4th Street Bridge in East L.A.! Andale, CicLAvia!

CicLAvia!!

2010-10-11T22:24:00.000-07:00

Ray and I had the absolute pleasure of riding in CicLAvia this Sunday. It was one of the coolest things we've ever done in Los Angeles.

Video!

The auto mecca took a breather for a few hours and miles,

opening up to anyone -- on bikes, roller blades, whatever.

Young or old,

hot

or not,

hipster

or dogster,

everyone looked so happy and proud to be a part of this amazing -- and free -- event, experiencing a car-free city for a 7.5 mile stretch.

The ride had a special meaning because the route ran through Boyle Heights, where Ray grew up. He looked beautiful crossing over the 4th Street Bridge as we rode toward Hollenbeck Park to start the ride.

There, we saw Mayor Antonio Villaraigosa speak.

(Note: He's way more attractive in person. Just saying.)

There was just so much coolness on this very hot day (90+ degrees!).

Video!

Hard to capture in photos. You just have to experience it for yourself. Thank you to every single person who made this memory for us and thousands of others.

We can't wait to do it again!

Chocolate-Covered Bacon

2010-08-14T11:44:00.001-07:00

For this year's staff picnic, I decided to make chocolate-covered bacon. It's actually really easy.

Choose whatever bacon and semi-sweet chocolate chips you like (Trader Joe's applewood smoked bacon and their chocolate chips worked really well).

Chocolate-Covered Bacon

1 lb bacon
1/3 cup of semi-sweet chocolate chips

Cut the bacon strips into quarters, cook them until crispy (I used a cast-iron pan), then drain them on paper towels. Let them cool while you're melting the chocolate chips.
In a small, microwave-safe bowl, melt the chips in the microwave at about 80% power for 1 minute. Stop and stir the chips. Cook at 20 second intervals until fully melted.
Dip the bacon pieces in the melted chocolate. Because of the thickness, I ended up spreading the chocolate on each piece, covering about 2/3 on each side.
Place each coated piece on wax paper. Let the chocolate harden.
Store in the refrigerator. (But they won't last long!)

Note: It's much better when chilled. The flavor changes when the chocolate gets melty (which it did at the staff picnic).

Hope you enjoy this savory treat!

Savory Sweet Life's Chocolate Coconut Ice Cream

2010-08-02T10:26:00.000-07:00

I tried Savory Sweet Life 's Chocolate Coconut Ice Cream this weekend. It was so easy and delicious!

I used Trader Joe's light coconut milk and doubled the recipe because I was pretty sure I'd like it (and I always seem to lament how quickly frozen treats "disappear").

It was actually much richer than expected -- nearly decadent. And it's perfect for those of us who can't really stomach the heaviness of "real" ice cream. This is a great discovery. Thanks, Alice!

Peaches & Vanilla Frozen Yogurt

2010-07-27T07:58:00.000-07:00

Last night, I picked up some juicy peaches from the produce stand on the way home from work. We had them sliced up with a dollop (or three) of homemade vanilla frozen yogurt. It was a perfect summertime treat!

Vanilla Frozen Yogurt
(adapted from the Cuisinart Vanilla Ice Cream recipe)

3 c. plain, nonfat yogurt
1 c. sugar (or to taste)
2 teaspoons vanilla (Trader Joe's bourbon vanilla)

Blend 1 cup of yogurt with the sugar. Mix until sugar is dissolved.
Add the remaining yogurt and vanilla. Mix well.
Follow the ice cream maker manufacturer's directions.

Enjoy!

Joys of Summer

2010-07-08T21:08:00.000-07:00

So many joys of summer...

Unexpected showers

Cheery cherries

Starry-eyed tomatoes

Fresh tomatoes transform into simple and succulent pasta sauce with a little garlic and basil.

Surprise plum harvest

Sometimes one is perfect.

Happy Summer! (Part 2)

2010-06-24T13:42:00.000-07:00

One of the best parts of summer is the produce!

Sweet corn roasting on the comal.

Wax beans and haricots verts

Blanched and tossed into quick salad with a jumble of cheery cherry tomatoes. Yum!

Happy Summer!

2010-06-24T10:35:00.000-07:00

Taking a few days off for a staycation and enjoying the signs of summer.

First sunflower bloom

First lemons, which we hope will make it. Wish I could capture the sweet scent of the blooms to share. So intoxicating.

Cheers to summertime!

Vanilla Go Lightly

2010-06-15T20:43:00.000-07:00

I've never been a fan of vanilla ice cream -- ever. It just seemed pointless, or at most, a mere neutral vehicle for more thrilling tastes, primarily chocolate (via syrup, chips, etc.).

But I've actually become a huge fan of this very light version of vanilla ice cream. It's a modified version of Cuisinart's "Vanilla Ice Cream" from their instruction manual. I couldn't find the exact recipe online, but here's a version of it: Simple Vanilla Ice Cream.

Instead of the whole milk and heavy cream, I substituted 1% milk.

What I like about this recipe is, first of all, the taste -- very light and refreshing. But it's the simplicity that really makes it a winner. You can make it soft-serve style in about a half hour, without cooking, cooling, etc. Easy works for me. Hope you get a chance to try it.

Vanilla Ice Cream (Lighter Version)

3 cups 1% milk
3/4 cup granulated sugar (I used Trader Joe's organic sugar)
1-2 teaspoons pure vanilla extract (used 2 tsps Trader Joe's Pure Bourbon Vanilla Extract)

In a medium bowl, mix 1 cup of milk with sugar. Whisk (or use a hand mixer) to combine until sugar is dissolved (about 1-2 minutes).

Stir in the remaining 2 cups of milk and vanilla. Follow ice cream maker manufacturer's instructions.

Chocolate Ice Cream (lowfat version)

2010-06-07T11:04:00.000-07:00

For whatever reason, I literally can't stomach premium ice creams -- but I loooove frosty treats, especially ones involving chocolate. So I've been trying out some recipes to make my own lower fat versions.

Chocolate frozen yogurt was way too tangy for Ray, though it was edible for me. But this weekend, I tried the Cuisinart recipe for Chocolate Ice Cream, and substituted 1% milk for the cream and whole milk. I couldn't find the recipe online, but here's my quick version:

Chocolate Ice Cream (Lowfat)

3 cups of 1% milk
1/2 cup of sugar
1 cup of semisweet chocolate chips (or whatever type of chocolate you like)
splash of vanilla

1. Blend chocolate and sugar in a blender or food processor until finely ground.

2. Bring 1 cup of milk to near boil (edges begin to bubble) over a medium flame.

3. Remove from heat and stir in chocolate and sugar mixture. Mix until dissolved.

4. Transfer to a medium bowl and let cool completely.

5. Add remaining 2 cups of milk to the chocolate, sugar and milk mixture. Add splash vanilla (to taste). Mix and let chill in the fridge (for at least 30 minutes, but I left it for a couple of hours).

6. Pour the chilled mixture into an ice cream maker and follow manufacturer's instructions.

Enjoy!

This and the Lemon Frozen Yogurt are our favorites so far.

Paloma, My Lovely New Ride

2010-05-31T19:04:00.001-07:00

Ray bought me this beauty for our anniversary.

He's an avid cyclist (50+ mile rides every weekend, 100-mile rides every year), but my style is waaayyy slower.

So Paloma's ("dove" in Spanish) perfect. She's so lovely.

Riding into evening shadows. Everything looks different on two wheels...

Whale (Dolphin) Watching

2010-05-31T18:05:00.001-07:00

We decided to go whale watching for the first time, thanks to discount tickets from Goldstar. Unfortunately, Ray got sick, but I went ahead by myself because we couldn't get a refund or change the dates.

It was pretty amazing just to be out on the ocean. So beautiful -- and very humbling. Even though we only saw one whale, we were surrounded by schools of dolphins. They were so close to the boat that we could almost touch them. They're gorgeous, playful, elegant creatures, especially up close.

The immensity of the ocean astounds.

Coast guard helicopter flies overhead.

Seals lazing about. Not a bad life on the buoy.

Dolphins!

The first half of the trip was absolutely thrilling. The second half involved getting very intimate with the toilet. Next time, Dramamine.

Luscious Lemon Frozen Yogurt

2010-05-10T19:55:00.000-07:00

After a long debate, I finally splurged and bought an ice cream maker. Mind you, I'm very skeptical about kitchen appliances and we have a tiny kitchen with negligible storage space. But I couldn't resist Sur La Table's exclusive cobalt "crush." The fabulous color and ease of use eventually seduced me. It's just flat-out adorable.

However, my first attempt was disastrous! I tried to make a berry frozen yogurt, but the freezer bowl wasn't frozen enough, so the yogurt didn't set. I was too impatient. Even after putting the mixture back in the freezer, it ended up rock solid. Also, I didn't add enough sugar (so much for improvising). It was terrible and I ended up throwing it away. So disappointing -- I even considered taking the machine back.

But I decided to give it another try -- especially after Kathy's boyfriend, Kevin, gave us some fresh lemons from his tree.

Luckily, I found this recipe on the Cuisinart site for Frozen Lemon Yogurt. And even though I wasn't thrilled about having to cook, then cool the ingredients (one reason I almost didn't buy the machine), I followed the the recipe exactly (**except using fat-free, not low-fat, yogurt), hit the "on" button and crossed my fingers.

The end result was really stunning.

Tart, creamy, softly frozen (keeping its creamy, yet firm consistency even after being frozen a full day). The lemon zest added an extra tang and texture. This batch was worth the price of the machine -- and I can't wait to try more. Ray was really skeptical about lemon and yogurt together, but asked for seconds (and thirds). Mmmm.

Haven Gastropub's Truffle Mac & Cheese

2010-05-02T19:14:00.000-07:00

Thanks to Yelp, I decided to try Haven Gastropub in Orange. What lured me in were comments recommending the truffle mac & cheese and the candied bacon ice cream. The idea of the truffle mac has been stuck in my mind ever since seeing a Top Chef contestant create it in an early season (I think it was "I'm not your bitch, bitch" Dave). I don't ever really crave mac & cheese, but weave in some truffles and it's a whole new deal.

The portion is perfect, though the dish is a bit pricey ($10). It's not overly cheesy, but it is more peppery than expected. And nutmeg is definitely a pleasant surprise. My only wish is that it had a more intense, distinct truffle flavor. But it was very satisfying. So much so that I didn't have room for the bacon ice cream. Guess I'll just have to go back for that.

But an unexpected treasure was a snippet of conversation from a table over. One young woman said quite matter-of-factly: "Some people go to amusement parks. I go to restaurants." Cheers to that! (Photos from iPhone)

Grilled Chocolate Sandwich

2010-05-02T19:00:00.000-07:00

Again, craving dessert, I scrounged around to see what to make. The only thing that had any semblance of sweetness was a partial bag of chocolate chips. While I could normally pop a handful or three and be done with it, I really wanted something warm.

So, I thought to myself, if you can make a grilled cheese sandwich, could you make a grilled chocolate one? The answer is a resounding YES!

All we had was multigrain bread, so I placed one slice in a cast-iron skillet. Then I liberally sprinkled on chocolate chips, topped it with another slice, and turned the flame on low so the bread wouldn't burn before the chocolate chips melted -- flipping it a few times.

Oh my. It was surprisingly delicious. Slices of a country batard or baguette would probably be much more delicious, but this sure hit the spot in a pinch. Hope you try and enjoy one or three. (Photo with iPhone)

Berry Galette

2010-05-02T18:34:00.001-07:00

Craving dessert one night, I turned to Blog Aid: Recipes for Haiti for some inspiration. I ended up making a variation of the Blueberry Galette by Julie Van Rosendal (www.dinnerwithjulie.com).

Her recipe is lovely, but I didn't have everything that the recipe called for (and was too lazy to go to the store), so I had to improvise:

frozen Trader Joe's pie crust
frozen (slightly thawed) mixed berries and blueberries
no lemon, butter, egg or sugar (for the sparkly crust)
flour (instead of cornstarch)
powdered sugar instead of granulated (that's all I had, sadly)

Despite the liberal modifications, it really turned out quite delicious. It's worth regularly keeping a frozen pie crust and frozen berries on hand for a pretty quick, delicious dessert.

Jelly Donut in a Cup

2010-04-06T18:43:00.000-07:00

I've been wanting to try LAMill for quite some time, and finally had the chance. It was packed on a Sunday afternoon, so I ended up at the counter. After poring over the menu, the drink of choice was the Coffee and Jelly Donut.

When it arrived, I was a little disappointed. It was a tiny little shot perched on its own pedestal. But the first sip tasted exactly like a warm jelly donut blended with rich, deep coffee and steaming milk. For the mini size, it packed a lot of flavor -- and was rather rich. Such an interesting concept: dessert (or breakfast) and coffee all in one shot.

Oh, this photo was shot with my current crush: Hipstamatic for iPhone. As someone else remarked, "You could take a picture of your toe or a spoon and it would look cool." Seriously. Here's a spoon.

Happy Peepster!

2010-04-03T12:18:00.000-07:00

I don't like the taste of Peeps, unless they're charred beyond recognition and smashed between two chocolate bars. But I do like to take photos of them. Here's this year's offering.

And special thanks to my dearest friend, Kathy, for being the "talent" (a.k.a. guinea Peep) :)

Newly hatched Peep.

Sunny-side up Peeps.

Peep shake

with a little dash of a special ingredient...

Peep-kabobs...

And biting some bunny butt...

Happy whatever spring holiday you celebrate!

Best Spring Dish: Scott Conant's Chicken

2010-03-30T14:45:00.000-07:00

While perusing different cookbooks for an Osso Buco recipe, the photo of Scott Conant's Chicken Breast Topped with Peas, Asparagus, Tarragon and Melted Fontina Cheese nearly made me change course.

Instead, we tried it the very next day. It was so delicious, like the best tastes of spring in one elegant, yet easy dish. It's from Scott Conant's

New Italian Cooking book (p. 198), but the recipe's online as well. Hope you try it, too.

And this was a good reminder of the power of images. My friend Kathy gave me the book because it didn't have enough photos of the actual dishes for her, which I can completely understand.

By the name of the recipe alone, I don't know that I would have even thought about trying it. But the photo looked so enticing, and the recipe was just perfect. So easy. And oddly enough, I'd never really cooked with tarragon before. But now, after trying it fresh in this dish, it's a new favorite. That little anisey zing is so unexpected, but then you start to crave it.

I added some to our little omelet this morning (inspired by a recent Los Angeles Times piece on Julia Child): egg whites, mushrooms, cherry tomatoes, a few kalamata olives and fontina cheese. Yum!

First Osso Buco

2010-03-30T13:52:00.000-07:00

Our friends Bill and Deborah gave us a beautiful red cast-iron casserole for the holidays. To thank them, I decided to have them over for dinner and try making Osso Buco, which we learned earlier is Bill's favorite dish. However, I've never even tasted it before, let alone made it, so this was an adventure.

After poring over many different recipes (and almost giving up to make a pesto and pasta instead), I decided to try Marcella Hazan's recipe for Ossobuco alla milanese (Braised Veal Shanks, Milan Style) from The Classic Italian Cookbook, which my dear fried Kathy loaned me. It looks like the recipe's online as well.

We found the veal shanks at Bristol Farms. Usually, raw meat grosses me out, but these seemed strangely beautiful to me. They're pretty pricey, though.

Browning the shanks on all sides takes a bit of time, but it's worth it. I think this is one area I've been messing up on for other dishes. Being too impatient is a big downfall -- for a lot of things.

Placing the browned veal atop sauteed celery, onion and carrots.

Adding the tomatoes, wine, broth and herbs...

A few hours later, the finished dish was really delicious. The sauce cooks down and melds into a very subtle suggestion of all its components -- almost velvety. The veal fell apart with a fork, and we all lapped it up.

I have to say, though, that I'm not a big fan of veal -- for lots of reasons. But I really do like the flavors of this dish, so I'd like to try using something other than veal next time. But it seemed like an accomplishment nonetheless. Viva Italia!

Gifts of Anger? Yes, Please!

2010-03-30T13:15:00.000-07:00

My dear friend Kathy recently gave me these fabulous gifts. I've been a longtime fan of Lela Lee's Angry Little Girls, but having a plush little Kim all my own and a lunch bag with attitude is a whole new level of joy. Thanks, Kathy!

Happy Valentine's Day

2010-02-14T10:06:00.000-08:00

We celebrated Valentine's Day last night instead of today (but as Ray says, "Every day is Valentine's Day."). Our celebration included trying cava for the first time. It was lovely! Tiny little bubbles, not sweet at all, and very inexpensive.

Our dog, Lola, celebrated in her own way.

Cheers to however you decide to celebrate the day/every day of love!

Chili Wins, Then Loses (Sort of)

2010-02-14T07:13:00.000-08:00

For Super Bowl Sunday, the big question was to try jambalaya/gumbo (in honor of the Saints) or the standard chili. I was all set to honor the Saints until Ray saw the Los Angeles Times'Bowl of Red. Once I saw the photo, I was convinced, too. Chili it would be. Many, many hours later.

It took way longer to cook than I expected, and the flavor wasn't as intense and multilayered as I thought it would be -- especially with six different chiles AND bacon, which became a paste that was delicious by itself.

For the amount of time it took, I'd rather make beef bourguignon.

The one good thing that came out of it was that I'm pretty intrigued with using different types of dried chiles now and will try some new recipes -- and roasting them over an open flame before blending them was a thing of beauty.

And I got to use the lovely new pot that our friends Bill and Deborah gave us for the holiday.

For whatever reason, the flavor was disappointing, especially for the amount of time it took to make. So, jambalaya's next on the list. The Saints didn't need my help anyway.

ReadyMade's Caprese Stratas (A Touch Lighter)

2010-01-26T21:07:00.000-08:00

The Feb./March issue of ReadyMade had me drooling over their Caprese Stratas with Basil, Tomato & Mozzarella. I tried to find the recipe online, but didn't see it. The photo's on page 77 and the recipe's on 78.

Of course, I made a couple of modifications: All egg whites instead of whole eggs and milk, a few more cherry tomatoes than it calls for (sliced in half, instead of whole -- have experienced molten tomato bombs before) and french baguette instead of croissants. I also added a bit more cheese (how can you have too much cheese?).

It was hearty, but light, with the nutmeg adding a little nuttiness. It's a simple dish that can be made after a long day at work. Pair with a glass of wine and a salad and suddenly everything's better in the world. Salud!

Ribs, Fennel Salad & Polenta

2010-01-24T18:30:00.000-08:00

We were flipping through the tv channels yesterday and stumbled upon "Adventures with Ruth." Ruth Reichl and guest Diane Wiest were visiting Venice and taking a cooking class from Enrica Rocca. Well, every single thing they made had us salivating, but we were particularly tantalized by the Pork Spare Ribs.

Ok, I'm not a big rib fan, but these looked so delicious that we had to try them. So try them we did. I don't know if it's my lack of skill (though I followed the recipe to the T for once) or just preference, but I didn't care for them as much as I thought I would -- not as flavorful as I had imagined. But maybe you'll like them.

(Note 100125): In the sober light of morning, I'd recommend draining off the excess fat after browning the ribs and before adding the wine and water. This would result in a far less greasy, much more flavorful dish. Maybe if I wasn't testing out the wine so much last night, I would have followed my instinct. Maybe next time...)

What did turn out surprisingly well was an impromptu salad, inspired by the farmers market. Ray urged me to try a fresh English pea, which I kind of shrugged off. But then I tried one, and was so surprised by the sweetness, the burst of fresh green. We bought some on the spot and decided to eat them raw.

I had also bought a bulb of fennel, fresh spearmint and we had an oro d' blanco grapefruit left from last week. I sliced the fennel thinly, segmented the grapefruit, slivered the mint, and added a few sprinkles of the fresh peas. No dressing, just the juice of the grapefruit. It was deliciously refreshing.

Another pleasant surprise was polenta. I'd tried to make polenta once before and thought it was horrible, not attempting it since. Well, the rib recipe recommended polenta with the dish, and my dear friend Kathy had just given me a copy of Scott Conant's New Italian Cooking. I flipped through and saw his Creamy Polenta recipe and decided to try it.

With a big modification: Instead of the cream and milk, I substituted rice milk and left out the butter. I'm sure it's beyond luscious with all the goods, but our systems couldn't handle it with the pork, too. But the modified polenta ended up so light, creamy and delicious that I'll definitely be making this again. It does take a while to cook, but it was worth it. But I hope you try it either way. Cheers!

Kabocha & Thai-Fusion Pumpkin Soup

2010-01-23T13:14:00.000-08:00

R holding the beautiful kabocha squash that enticed me to try it for the first time.

Thai-Fusion Pumpkin Soup

During the holidays, a friend invited me to participate in an e-recipe exchange. I tried it last year, but it didn't seem to work for me. But this year, I received a number of recipes. One in particular intrigued me.

It was from Akiko (whom I've never met, but feel as if I have now) across the seas in Europe. In her message, she said that she's tried butternut squash and sugar pumpkin, but found kabocha worked best. Since I'd never tried one and only recently have fallen for butternut squash, I didn't know which to use.

But after my stint for MLK Day, I wandered over to a farmers market that I don't normally go to. It was near closing time, but I passed this kabocha. It nearly called to me. I tried to ignore it, but found myself meandering back to it.

Even though it was pricey, I couldn't have been happier. It's a thing of beauty. And the taste is so unusual. Woodsy, subtle, warm, earthy, with a lingering aromatic aftertaste -- even raw. It's now one of my favorite squashes. I hope you get a chance to try one, too.

Here's Akiko's lovely recipe:

Thai-fusion Pumpkin Soup

4 shallots, about 1/4 cup

2 Tablespoons miso or more as needed (white)

4 cups water

1 1/2 cups baby corn, cut in small pieces

3 cups Kabocha squash, peeled and sliced, or leave the skin on if it's organic

1 1/2 cups shitake mushrooms, sliced thin

1/2 - 1 teaspoon black pepper

dash of Thai chili powder

1 1/2 tablespoons rice vinegar

1 teaspoon sugar or as needed

2 cups fresh basil leaves

1/4 teaspoon nutmeg

In mortar, pound shallots with miso together until it becomes a paste. Put the paste in a large size pot with water and bring to a boil. Stir in young corn, squash and shitake mushrooms and let it boil for 5 minutes or until squash becomes partially translucent.

Mix in the rest of the ingredients. Cook for 5 more minutes before serving. Serve when the squash gets soft and smooth and blends in as part of the soup liquid.

Modifications: I used crushed red pepper instead of the Thai chili powder. And I didn't have the baby corn, so I used frozen sweet corn -- which worked just fine, but the baby corn would be even more delicious. I didn't use a mortar either -- just placed the shallots and miso in the water to come to a boil. It was still delicious.

Happy Birthday, Martin Luther King Jr.

2010-01-18T21:14:00.000-08:00

I swore it wouldn't be like last year. I had waited too long after being inspired to honor Martin Luther King Jr. Day by answering Barack and Michelle Obama's call to make it a day of service. All the options in my area were full.

So this year, I planned ahead and volunteered at a food bank for the first time. It was quite the experience. A warehouse full of mounds of food donated by discount stores needed to be labeled, so that's what I did -- along with a few church groups and a healthcare company who does this annually.

As I taped labels onto banged up boxes of cereal, crackers, cookies and some obscene overflow of Miracle Whip, I got a little emotional.

I love food so much that it's very sad to imagine life without it. It's a luxury to be able to discover a new dish. Many do not even have the basics -- so that even a banged-up box of oatmeal would be a welcome gift. So I hope to make this a regular thing. Maybe not the religious-oriented organization that I tried this time, but somewhere. Just some small step, even a most imperfect one might make some small difference. If nothing else, then in my own awareness of not taking things for granted.

Happy Birthday, Dr. King.

I'm sure you'd want us to help those we can, as many of us carry Haiti in our hearts right now.

Martin Luther King Jr.: I have a dream | Video on TED.com

Lemon Upside-Down Cake (A Little Lighter)

2010-01-10T17:26:00.000-08:00

Thanks to someone on Twitter (sadly, I can't remember who), I decided to try the Los Angeles Times' Lemon Upside-Down Cake. After trying a Tarte Tatin, I've become a big fan of cast-iron desserts.

However, because the original recipe calls for so much butter and we're trying to lighten things up a bit, I made a few substitutions:

whole wheat flour
meyer lemons
egg whites instead of eggs
3/4 c nonfat plain yogurt + 1/4 c water instead of butter and milk for the batter
cinnamon and nutmeg instead of vanilla

Also, there was a lot of extra liquid when the cake was inverted, so I just poured it back into the cast-iron skillet, reduced it over a medium flame and poured it back over the cake.

This cake was so delicious and tangy that we nearly polished off the whole thing today. Maybe that defeats the whole purpose of trying to go lighter...

Layer sliced lemons on top of melted butter and brown sugar in a cast-iron skillet.

Top with an easy cake batter.

Bake, cool slightly, then flip onto a plate.

And voila! Luscious lemony goodness.

New Year's Day

2010-01-03T14:30:00.000-08:00

R and I went for a bike ride on New Year's Day, and this was the view on the way home. Gorgeous way to kick off the year. (With iPhone 100101)

Cheers to the New Year

2010-01-01T17:18:00.000-08:00

Happy New Year!

Easy Peppermint Bark (via Simply Sweet Life)

2009-12-16T09:04:00.000-08:00

I've never eaten peppermint bark before, but it's everywhere this year. Or maybe I'm just noticing it more because of the gateway drug that is Trader Joe's Dark Chocolate Covered Peppermint Joe Joe's.

And I was very intrigued by Simply Sweet Life's "Easy Peppermint Bark" recipe -- emphasis on "easy." And it was soo very easy. The only thing I'd warn about is making a mess when crushing the candy canes and the finished bark. It was therapeutic, though. But if I'd planned better, I would have had a heavy-duty plastic bag or three on hand to contain the flying bits.

No matter what, it came out so much better than expected, and I can't wait to make more.

Thank you, Alice, for an amazingly easy and beautiful holiday treat to give away (or to keep). (Photo taken with iPhone.)

Office Party: Goat Cheese & Sun-dried Tomato Tart

2009-12-13T20:01:00.000-08:00

For this year's office holiday party, I made this Goat Cheese and Sun-dried Tomato Tart. It's a modified version of Martha Stewart's Everyday Foods recipe for a Mushroom Tart. The basic instructions for baking are the same, but I used sliced cremini mushrooms, goat cheese, sun-dried tomatoes and fresh basil for the topping.

Sadly, I overcooked it a bit, but it was still OK. Better than expected, actually. But next time, I'll add the chopped sun-dried tomatoes and some fresh basil after the tart has cooked. That way, the color and flavor will be more vibrant.

TJ's Dark Chocolate Covered Peppermint Joe Joe's

2009-12-07T09:12:00.000-08:00

Quick note on a delicious find: Trader Joe's Dark Chocolate Covered Peppermint Joe Joe's. They're like a Girl Scout Thin Mint on steroids -- in the best possible way. These cookies are more like towers of chocolate and mint -- almost like mini cakes. Enjoy them while they last. Just another reason to love Trader Joe's.

Turkey Tacos

2009-11-29T07:03:00.001-08:00

What to do with leftover turkey? Turkey tacos!

They're R's favorite thing. He even wanted them for breakfast the day after Thanksgiving.

Just put leftover turkey in a dry pan (cast-iron works best, but others are fine). Then cook over a medium flame, until the meat browns and dries a bit. The drier, the better. It changes the texture -- crispier.

Place inside a warm tortilla and top with salsa. Fortunately, we had some leftover guacamole and tomatillo sauce from Thanksgiving. Yum!

Thanksgiving 2009

2009-11-28T21:27:00.000-08:00

This Thanksgiving, I had a chance to try a few new things.

After watching Food, Inc., we're glad we decided to go for Trader Joe's organic, free-range turkeys. That film will really make you think about what we choose to eat -- and how fortunate we are to be able to make those choices.

We're also trying to watch the cholesterol, etc., so I made things lighter. Chicken broth in the mashed potatoes, light gravy made with turkey stock and flour, no butter basting on the turkey (just a tiny bit of olive oil) -- which tasted delicious -- as well as lighter side dishes, including some Korean cucumbers, tomatillo sauce, guacamole, and Southern style greens cooked with chicken sausage and broth.

A couple of things stood out. Number one was the cranberries. I've always used canned -- happily. So when R pointed out a recipe in Saveur, I was a little hesitant. Ok, a lot. He had just watched "60 Minutes" and Andy Rooney had a piece on how "nothing should come from a can." I got a little irritated and said, "Well, Andy Rooney can come over and cook those cranberries."

After I calmed down, I decided to try it. And now I don't know if I'll ever go back to the can. This recipe for cranberry sauce is really delicious and can be made ahead of time. The only variation that I made was using Frangelico instead of Gran Marnier, only because that's what I had on hand. It's spicy and tart and not overly sweet. Very delicious.

The best thing though was the Tarte Tatin. It's something I've been wanting to try for awhile now. I've never actually tasted it before, but cooking it in a cast-iron skillet fascinated me.

I used Williams-Sonoma's recipe from one of their free cooking classes (for French bistro cooking). I didn't see the recipe on their site, but you could try one of the others there or the million others that exist. What I liked about the recipe I used was that it called for a prepared puff pastry (thawed), which turned out great. I haven't quite mastered the whole pastry thing. The only deviation was I used only about 1/4 of the butter it called for. And Granny Smith apples were perfect.

It turned out better than expected (despite a little extra color on one side). Served with a scoop of vanilla ice cream, it was perfect. All of the flavors meld together, and it tasted so light. We all had seconds and even thirds.

Mmm! We'll be having this again soon. Hope you get a chance to try it.

Even though it's been a difficult year for so many, we're very grateful for so much. Happy Thanksgiving!

Sweet Potato from a Cart: Smokey, Roasted Goodness

2009-11-14T20:53:00.001-08:00

After polishing off a delicious bowl of hot miso ramen (though next time I'll go for the straight miso and just add hot pepper - they just add a load of chile oil, which was a bit too greasy for my taste) from Santouka at Mitsuwa Marketplace in Costa Mesa, R bought a sweet potato from the vendor right outside the market.

We could smell them from the parking lot when we first arrived and saw a small crowd gathered around. But we were famished and headed straight for the ramen first. But even as we were still inside Mitsuwa, we could smell the deeply roasted sweetness. As the vendor opened the heavy wooden lid of his cart, I was stunned by the beauties resting atop polished black stones -- like jewels on velvet. He lovingly lifted and caressed ones he thought might be ready, and even opened the other side of the cart to finally find a few for R to choose from. Then he carefully dropped the chosen one into a plain brown paper bag and smiled as he handed it over.

I told R that it reminded me of Korea; he said, "That's funny. It reminded me of Mexico." Since we were still stuffed full of ramen, we took it home and ate it later. It was delicately charred in some parts (my favorite), and almost light and fluffy in the center. The perfect ending to a perfect day. (Taken 091114, with p&s)

Quince Paste: From Tree to Table

2009-11-08T19:53:00.000-08:00

We have a small quince tree. It's a bit neglected, so we're always surprised that it yields any fruit.

But this year was better than it's been in awhile.

R asked me to make quince paste, which I rolled my eyes at because it's kind of a pain in the arse to make. But I acquiesced and followed the same recipe I've used for a number of years -- thanks, Epicurious. (Note: I use about 3/4 the sugar called for because we like a bit of the tang instead of the sweet.)

Two hours of baking.

Then peeling/coring/chopping, blending and cooking on the stove...

stirring constantly and dodging (hopefully) molten liquid. Seriously, it burns like heck -- keep stirring or pay a hefty price.

Each time I make it, I usually come to the conclusion that it's worth the effort. This time was no exception. And since he helped out by washing and stirring this time, R now understands my reluctance to get started.

But even with all the grumbling, I'm still amazed at the transformation from a hard, dense fruit

to a sweet, tangy, perfumed spread.

It's perfect with a slice of manchego (or Dubliner's) cheese.

Lowfat Pumpkin Chocolate Chip Muffins

2009-11-08T19:38:00.000-08:00

I generally don't care for quick bread mixes too much, but my dear friend K raved about Trader Joe's pumpkin bread mix. She said she adds canned pumpkin for even more flavor. Well, I was pleasantly surprised and added my own twist to it.

To lower the fat content, I eliminated the oil and used 3/4 cup of organic canned pumpkin instead. I also reduced the 1 cup of water to 3/4 cup and used egg whites instead of eggs.

Oh yes, then I added half a bag of semisweet chocolate chips and voila: a low(er)fat autumn treat that tastes decadent, without the guilt. Super yummy (and easy)!

Jamie Oliver's Hamilton Squash - So Good!

2009-11-08T18:27:00.001-08:00

I was flipping through Jamie Oliver's Happy Days with the Naked Chef, which R found used at the library bookstore, and the photo of his Hamilton Squash recipe caught my attention. Now that I like butternut squash, this seemed something intriguing to try.

Hollow out a butternut squash and make the filling.

Fill the squash halves.

Then bake the two halves together, placed on top of each other and wrapped in foil.

It takes awhile to cook (1-1/2 hours), but oh my goodness, it's worth the time and effort. The sundried tomatoes add a tang, the mushrooms (I used Trader Joe's dried wild mushroom mix) give it an earthiness, and the red chile flakes add spice.

But the actual squash seeds were a big surprise. I was skeptical and almost left them out (as I did the coriander seeds because we didn't have any and the pine nuts because of a mild allergy). Keeping them in adds a nuttiness, a richness to a vegetarian dish.

It's so delicious! I hope you try it on a lazy weekend afternoon.

Persimmon

2009-11-07T17:49:00.001-08:00

Persimmon, originally uploaded by unjapark.

This was the only persimmon from our tree this year. Sad, but it makes this one all the more precious.

Lemons in the Sky, Like Diamonds

2009-10-30T09:12:00.000-07:00

Tried a new recipe that didn't turn out well, but it did give me the chance to use my newly sharpened knife to slice lemons very thin. They looked like jewels to me. (Taken 091029, with DSLR)

Seduced by Dragon Fruit

2009-10-28T20:03:00.000-07:00

We were intrigued by dragon fruit at the farmers market -- we'd never tried it before. The skin looked like little rubbery flames. And the vendor had one cut open -- it's fuschia flesh beckoning.

The color is so stunning, but the taste was very mild: a cross between a kiwi and a tuna (cactus fruit). It's not a taste I'd crave, but I could definitely crave that color. (Taken 091026, with DSLR)

Spontaneous Silhouettes

2009-10-28T10:28:00.001-07:00

These silhouettes were a spontaneous happening. R was in the shower and telling me a story about the day -- and the late afternoon light just illuminated him, making him mysterious and intriguing. I quietly slipped away and returned with my camera. He didn't hear a thing and was really surprised when I showed him the images. We both really like them. Even though my day had been long and tiring, these made me very happy. You never know how the day will unfold.

Ladybug (a.k.a. Lovebug)

2009-10-28T10:19:00.001-07:00

We found this little ladybug in the backyard --

the day after receiving an adorable "lovebug" chocolate from my dear friend K. Must be a theme...

Second Chance for Butternut Squash

2009-10-24T18:48:00.000-07:00

I'm not sure why, but I never liked butternut squash. Until now.

I was seduced by the shape and smoothness of this squash at Trader Joe's. Why not give it another shot?

So I just cut it in half and baked it (face down) on a cookie sheet lined with foil and lightly coated with olive oil, at 350 degrees for about 30 minutes.

Originally, I had thought of adding brown sugar and cinnamon. But when it emerged from the oven, it looked so perfect just the way it was.

So we ate it au naturel: no salt, pepper or butter. It was absolutely delicious.

Cheers for second chances. (Taken 091024, with DSLR)

Oh My Cod, Avec Eric

2009-10-20T20:42:00.000-07:00

Tonight, I made Eric Ripert's Cod Basquaise from "Avec Eric" episode 4. It was simple enough to make after work and still eat at a decent hour. All the while, R was saying, "Mmm, that smells good!" It tasted even better.

The only modifications were that I didn't have any Serrano ham (or ham/bacon of any kind) or white pepper (used black instead). It was still so delicious.

The Basquaise is so flavorful and fresh, and the cod's neutral palette is perfect for its painterly colors and taste.

Hope you get a chance to try it. And the recipe says that you could make the Basquaise ahead of time, so that could save on the time if you're in a hurry. Thank you, Eric Ripert!

Cobbling a Tarte Tatin

2009-10-18T19:47:00.001-07:00

What started out as an attempt at a Tarte Tatin turned into more of an apple cobbler. R's trying to watch his cholesterol, so instead of a puff pastry, I made a sweet biscuit dough -- a la Joy of Cooking with some serious tweaks -- substituting whole wheat flour, cinnamon, yogurt and just a tiny bit of butter.

It actually turned out quite tasty, though it didn't quite turn out of the pan. Next time, maybe a little more time on the stove (or a little more butter) would help it turn upside down. (Taken 091017, with DSLR)

The Joys of Sharp

2009-10-18T18:30:00.000-07:00

My dear friend K and I took advantage of Sur La Table's free knife sharpening through the end of the month. Since I've never had a "real" knife, having this one suddenly sharp felt like a true pleasure. Already cut myself, so it feels official. (Taken 091018, with DSLR)

Pork 'Avec Eric'

2009-10-18T18:08:00.000-07:00

My first attempt at an Eric Ripert recipe is the Pork Loin with Mushrooms & Garlic & Sage Pan Jus. It was easier than expected, thanks to his show "Avec Eric" (episode 1).

Unfortunately, I didn't tie the loin (didn't have the string) or use fresh sage (used dried). And instead of fresh wild mushrooms, I used fresh shitake and crimini (that's what was available). The shitakes were really savory and kind of overpowered the crimini, so next time, I'll try to use fresh wild (or reconstituted dried). Like the recipe says...

Even though the photo didn't come out well, it was really scrumptious. It tasted fancy shmancy -- I'll definitely make this again. And the whole garlic cloves were divine! (Taken 091017, with DSLR - and really bad lighting, sorry!)

Roasted Garlic Pasta

2009-10-10T19:07:00.000-07:00

Last night, R asked me to try a new recipe from Allegro Al Dente: Pasta and Opera (which he found at the Friends of the Library store years ago for a buck). It's this lovely little book that blends pasta recipes, tips, opera and photos. It's from Australia and is out of print now, but here's the recipe -- so simple and delicious.

Roasted Garlic Pasta

2 heads of garlic
4 tomatoes
1 sprig of rosemary
2 Tbsp olive oil
1 lb tagliatelle (I used linguine instead)

Soak the garlic heads in water for one hour, then drain and toss in a roasting pan with tomatoes, rosemary and olive oil. Roast at 350 degrees for one hour.

Cook pasta in plenty of boiling, salted water until al dente.

Allow tomatoes to cool slightly, then peel off skin and roughly chop flesh. Squeeze the cooked puree from all but four cloves and mix with tomatoes, rosemary and any roasting juices from the pan.

Toss drained pasta with sauce, and top each plate with a single garlic clove. Serves 4.

The garlic skins from the roasted garlic looked so beautiful last night, I couldn't throw them away. So glad I didn't. Today, I boiled them in water and used the broth for a bean soup.

(Taken 091009, with DSLR)

Gift of Chiles

2009-10-05T19:47:00.001-07:00

Our neighbor gave R a couple of branches from his chile plant. They're like bright little ornaments and lights all rolled into one... (Taken 091004, with DSLR )

A Closer Look

2009-10-03T08:16:00.000-07:00

Walking out to the parking lot these past few days, I noticed little clusters of vibrant yellow and a few bursts of muted berry on the dark asphalt. Usually running a bit a late or scatterbrained, I just kept walking by. But the color clusters kept getting smaller and sparser.

So I made myself stop and snap these with my little point-and-shoot.

Nothing was touched or moved or altered here.

It's a reminder to find beauty in the everyday things that surround us. We just have to take time and take a closer look. (Taken 091001, with P&S)

Salmon Spring Rolls

2009-10-01T08:44:00.000-07:00

It's fall now, but last night, I decided to make spring rolls. It was a happy accident.

I started off (as I often do driving home from work) thinking about what we had to work with. There was a little piece of salmon in the freezer, carrots and spinach in the fridge.

I began grating the carrots and made a simple salad with rice vinegar, sugar and fresh grated ginger. Then I panfried the salmon with a sprinkling of lemon pepper and sauteed the spinach with bit of garlic and sesame oil (Korean style). I had planned to just serve these all separately with some leftover rice.

Fishing around (so to speak) in the fridge, I spied some fresh mint that I didn't know R had bought. What luck! My mind immediately went to spring rolls, even though I've only made them once before.

Once the salmon and spinach were cool, I squeezed out the excess water from the spinach, then layered it on the rice sheet (softened in water for a few moments), followed by a healthy heap of the ginger carrot salad, chopped mint and salmon pieces.

We dipped them in fish sauce mixed with fresh lemon juice (sadly, no limes in the house), a touch of sugar and a squirt of Sriracha. The leftover carrots and mint mixed together made a refreshing and colorful side dish.

We were so surprised by the bolder flavors in the rolls, but they all worked! Yummy!

Majesty of Mushrooms

2009-10-01T08:42:00.000-07:00

Mushrooms are so gorgeous in their earthiness and intricacy. (Taken 090927, with DSLR)

Tomato & Apple Salad

2009-09-26T12:08:00.000-07:00

This simple salad of yellow and red pear tomatoes tossed with chopped Pink Lady apples, Trader Joe's fat-free balsamic dressing and black pepper was really refreshing. (Taken 090925, with DSLR. Top photo by R.).

Gourmet's Gazpacho (Sort of)

2009-09-20T18:25:00.000-07:00

The Sept. issue of Gourmet's full of gorgeous photos and recipes. The "A-to-Z" theme is refreshing and inspiring -- so much so that I actually tried one of the recipes: Tomato and Tomatillo Gazpacho.

I've only had gazpacho once, and it was not memorable -- only that I decided I was in no hurry to ever try it again. Until now.

Today's farmers market had quite a few tomatoes to choose from, but the tomatillos were not as plentiful. However, the ones I did find were this handful of purple, nearly eggplant color. Completely captivating.

Because I didn't really plan ahead (I should have read the recipe and made a list before shopping), I had to substitute a few things: balsamic vinegar for red wine vinegar, green onion for white, lemon basil for cilantro, and Sriracha chile sauce for serranos. But even with all of the substitutions, it turned out really delicious.

Slightly tart, full of juicy and sweet tomato, and with a kick of spice. Yum! (Taken 090920, with DSLR)

Beluga Lentil & White Nectarine Salad

2009-09-19T20:14:00.001-07:00

R brought home some beluga lentils (already cooked) from Trader Joe's a while ago. I've never used them before, but they looked intriguing.

Today, I decided to make a quick salad with them and an unripe white nectarine (also from TJ's). Since the nectarine was still crunchy (weird, I know), it was almost like an apple. I added some chopped red onion, fresh parsley and tossed it with a balsamic/dijon vinaigrette. The beluga lentils are slightly dense, tiny and mild. They hold up really well in a salad and are actually rather pretty -- like tiny black pearls.

The salad was a very pleasant surprise, and paired very well with a manchego grilled cheese sandwich on rye bread, with a smear of dijon and red onion slices. Oh, and a glass of wine... It was a yummy way to spend a Saturday afternoon. Our doggy, Lola, wanted some, too. (Taken 090919, with DSLR)

Chayotes & Beef

2009-09-15T19:28:00.001-07:00

R loves chayotes, and I like them, too. But I felt like trying something different than the usual steamed or adding to soups.

So I sliced some up ...

and stir fried them with a little beef, garlic, ginger, onions and red chile flakes. Instead of soy sauce (because R's sensitive to the salt), I squeezed in the juice of one orange.

It was surprisingly delicious. (Taken 090914, with DSLR).

Cactus Flower

2009-09-14T19:48:00.001-07:00

Here's a cactus flower, just getting ready to bloom. (Taken 090913, with DSLR)

Pear Season

2009-09-13T19:13:00.000-07:00

We're enjoying pear season. Welcome, fall. (Taken 090913, with DSLR)

Orchid Tree Bloom

2009-09-13T18:57:00.003-07:00

Our tree's vibrant, joyful blooms inspired us to paint the kitchen a similar hue. But nothing's like nature's original. (Taken 090913, with DSLR)

Oven-Roasted Potatoes with Rosemary

2009-09-13T18:50:00.000-07:00

R really likes potatoes (more than I do), and one of his favorite ways is these oven-roasted wedges with rosemary.

A little shortcut is to cut the potatoes, then cook them in the microwave until they're tender. Then roast them in the oven (400 degrees) after tossing (or spraying) them with olive oil. Add some rosemary, salt and pepper. (Taken 0909, with DSLR)

Kindness of Neighbors: Plumeria

2009-09-13T18:35:00.000-07:00

R and I were driving down the street and saw our neighbor out front. We stopped by to tell him how much we admired his plumeria, which are really flourishing.

He immediately reached over, plucked a handful of blossoms from the branches, and gave them to us. Such a pleasant surprise -- and not our intention at all. We thanked him and turned the car around to drop them off into a bowl of water. They filled the house with their sweet fragrance for a whole week. (Taken 0909, with DSLR)

Bowls of Light

2009-09-13T18:20:00.000-07:00

We just found these bowls at Anthropologie today. They were on sale and we couldn't resist. So lovely... (Taken 090913, with DSLR)

Le Creuset Dream Comes True

2009-09-07T16:22:00.000-07:00

Earlier, I mentioned that I've been coveting a Le Creuset dutch oven. Well, my dear friend K found some at Home Goods for almost 1/2 the price (I was mistaken earlier when I thought the size I wanted was on sale for $109. It wasn't. It was a smaller size.) They even had one in blue (not quite cobalt, more of a cornflower, but still beautiful). They're "seconds," but this is my first pricey pot ($99). I took a big breath and bought it.

And this weekend, I used it to make boeuf bourguignon for K and her boyfriend. What a pleasure to cook with -- and a pleasant surprise is how easy it is to clean. Is it possible to be in love with a pot? (Taken 090906, with DSLR)

Sandia Slushy (a.k.a. Watermelon Juice)

2009-09-07T16:07:00.000-07:00

What to do with a seedless watermelon a bit past its prime?

Chop it up, throw it in a blender with a bit of water and a few ice cubes, and kick back with a sandia slushy (sandia = watermelon in Spanish).

The more ice cubes, the frostier it will be. Add sugar if you like, but the overly ripe watermelon's pretty sweet already. It's a great way to beat the heat. (Taken 090905, with DSLR)

Sausage + Grapes = Yum!

2009-09-02T21:25:00.000-07:00

R found Umbria by Julia Della Croce (Chronicle Books) at the Friends of the Library Bookstore - a $2 find. On the cover was this rustic dish of sausage and black grapes, which he made tonight.

Miraculously, two ingredients -- sausage and black seedless grapes -- transformed into a luscious delight. Amazingly simple and hearty. R used Trader Joe's spicy Italian sausage, even though the recipe calls for sweet. They were perfect.

He prepared the chimichurri rice from TJ's to go with it, but the dish was so delicious, we decided to save the rice for tomorrow. And we used sliced baguette to wipe the skillet clean.

Roasted Corn & Poblano Salad

2009-09-02T21:16:00.000-07:00

Take a bag of frozen organic sweet corn from Trader Joe's and roast it in a dry skillet (cast-iron). Roast 2 poblano chiles, peel and chop. Add cherry tomatoes, cilantro and a few squeezes of lemon. Yum! (Taken 090901, with DSLR)

Fava Bean Soup (a.k.a. Habas)

2009-09-02T20:41:00.000-07:00

R surprised me with this delicious habas (fava bean) soup -- his mami's recipe. Sooo delicious! (taken 0908, with DSLR)

From the Dirt

2009-09-02T19:56:00.000-07:00

Every year, this flower blooms up from the earth -- no matter how much we've neglected or abused it. (Taken 0908, with DSLR)

Blog Away Hunger Challenge: Wahoo's vs. Zucchini Scramble

2009-08-26T21:13:00.000-07:00

Marc Matsumoto of No Recipes has issued a challenge to help end hunger: Blog Away Hunger. Such an inspiring idea.

Last night after work, I was tired and craving Mexican food -- so tempted to just meet R at Wahoo's and have some fish tacos and beers. But after reading this challenge, I decided to come home and see what I could rustle up out of what we already had remaining in the fridge.

Fortunately, we had some Mexican zucchini (milder, lighter) left over from the farmers market, egg whites, onions and tomato. So I made a quick scramble, which turned out to be surprisingly satisfying. Savings = $20 (more or less).

How very fortunate to have anything to eat, let alone choice and resources. Thank you, Marc, for reminding us to be grateful for the abundance in our lives -- and for the chance to help others in some very small way. (Taken 090826, with DSLR)

Bad Apples, Good Apples

2009-08-24T18:56:00.000-07:00

For whatever reason, R's 90+-year-old friend put a bag of old apples in the freezer. Then he gave them to R, who in turn brought them home and placed them in our freezer. What to do?

Well, I placed them in a bowl to thaw them out. And they transformed into these lovely, icey globes with hints of crimson beneath.

I cored and diced them, tossing the ones that were just too far gone. There's a limit, you know? Then squeezed a bit of lemon juice, sprinkled ground cinnamon, 1/4 cup of brown sugar, 1/4 cup of water and a few splashes of Frangelico. Then I brought them to a boil and simmered them down.

Tonight, we ate them with the leftover remnants of Bristol Farms' cinnamon bread (miracle that there was any left) and a scoop of Trader Joe's Soy Creamy Vanilla "ice cream." It's way more delicious than it sounds (and so is the chocolate).

Turning bad apples into good = yum!

Blue Wonder's Back

2009-08-24T18:51:00.000-07:00

R resurrected the Blue Wonder, a.k.a. my rusty old bike. I took my first bike ride in a few years, and it was a delight. The wind blowing through my hair, caressing my face -- it's the reason why doggies must hang their heads out car windows. What a pleasure. (Taken o90823, with DSLR)

Farewell, Tomatoes

2009-08-19T21:22:00.000-07:00

This is the last tomato of the season for us. It's a small beauty, though not the best photo. (Taken 0908, with DSLR)

Julia & Boeuf Bourguignon - Part Deux

2009-08-16T18:04:00.000-07:00

I forgot to mention that I'm coveting a Le Creuset casserole -- cobalt blue, please. I even went so far as to go to Williams-Sonoma and hold one in my hand (after checking surrounding thrift stores, Marshall's and TJ Max shops). But I couldn't justify the $109 (on sale!), especially in these recession days.

So I almost didn't make the Boeuf Bourguignon because I didn't have the right dish. But that's like not going to the party because you don't have the "right" dress. I ended up taking off the handles of my old soup pan to make it ovenproof, and it worked fine. I'll keep my eyes open for a Le Creuset or Dutch oven at a thrift store. But in the meantime, if there's a will, there's a way.

Also, I almost skimped out on the bacon and small boiling onions. But they made all the difference in the world. Trader Joe's has this thick, applewood smoked bacon. It's been years since I've had bacon, so I'd forgotten how delicious it is. And that particular bacon is even more delicious than I remember bacon ever being. Oh my. Cholesterol be damned.

R's been raving about it all day. But the biggest sign of approval was his 90+-year-old friend, V, an artist who lived in France. R took a plate over to him and he ate it right there -- even though he'd already eaten lunch. He said it reminded him of France and he couldn't believe that I made it. Neither can I...

Happy Birthday, Julia Child! Boeuf Bourguignon

2009-08-16T15:04:00.000-07:00

In honor of Julia Child's birthday yesterday (8/15), I decided to try making her Boeuf Bourguignon for the first time. Thankfully, Cookstr posted the original recipe.

I was inspired by Julie & Julia's resurgence of all things Julia Child, which prompted PBS to show her first TV episode in which she makes the dish look so luscious and easy -- even in black and white.

For whatever reason, I was never a huge fan of Julia -- she seemed to belong to a different generation entirely. And the voice, oh my.

But now I'm a fan, though not of the movie. I LOVED Meryl Streep in it. She made me fall in love with Julia, I think. And I thought Stanley Tucci was perfect, sexy even, as her husband. But something fell flat for me. Maybe it was the food. Or maybe it was the secondary story, even though I can relate to it more than I'd care to admit. Something just didn't sit right. There are so many amazing films that feature food, and I guess I expected this one to have me salivating and inspired. Not so much. But again, Meryl was simply delicious -- not the caricature I used to think of -- somewhere between Dan Akroyd's version and the Swedish chef muppet. Meryl made Julia seem vibrant and alive and very human.

But back to the beef. I bought almost everything at Trader Joe's, except for the onions. I was lucky to find them at the local produce shop. And they turned out to be one of my favorite things in the world right now, at least edibly speaking. They're like a revelation that transforms from hard, pearls into smooth, sweet and faintly caramely melt-in-your-mouth goodness. These I will make again and again.

Thanks to an extremely helpful Trader Joe's employee, I used these wines: Mouton Cadel 2007 Bordeux for cooking and the Rosenblum Appellachian Series 2005 Syrah with the meal. Both were lovely on all counts.

I was going to make a salad, but didn't. And instead of the suggested potatoes or noodles, we opted for a crusty sourdough baguette. It was perfect.

I don't know if I'll make it again, at least for a while. It takes a lot of time and effort (and I'm pretty lazy). And R's cholesterol wouldn't really appreciate it. But maybe for a special occasion.

However, this did give me a new appreciation for the complexity of French food, and a bit of confidence that I could actually pull it off.

Happy Birthday, Julia!

Kerrin in the Clouds

2009-08-12T19:28:00.001-07:00

Walking in the late afternoon to an assignment, my friend and colleague Kerrin let me take this quick shot of her and this overflowing stream of amazing clouds. Isn't she lovely? (Taken 090804, with DSLR)

Trader Joe's Chimichurri Rice & Orange Salad

2009-08-09T18:05:00.001-07:00

R bought a bag of Trader Joe's Chimichurri Rice (in the frozen section) and some creme fraiche. He had tried a sample at the TJ's and was sold.

I was skeptical, but tried it and was pretty impressed. It's tangy, flavorful, quick and delicious. Might add some shrimp next time, as we made it the main course.

Also made a quick salad with oranges tossed in. Yummy. (Taken 090808, with DSLR)

A Slaw Alternative

2009-08-08T16:38:00.001-07:00

For whatever reason, I can't stand mayonnaise. So the mention of traditional cole slaw sends shivers up my spine. I just don't get it.

But this morning, there was a package of "slaw" mix on sale and it didn't look bad at all. I tossed it with a dressing of balsamic vinegar and sugar, added a few dashes of Trader Joe's 21 Seasoning Salute, and the remnants of not-so-fresh mint from the farmers market last week. It turned out quite refreshing. I just wish that I had more than a few leaves of actually fresh mint and maybe some dijon mustard to add to the dressing. It was better than expected, though. (Taken 090808, with DSLR)

Black Chilies & Baby Grapes

2009-08-08T16:32:00.000-07:00

Black chilies - turning red - and baby grapes from the garden (a.k.a. the jungle). (Taken 090802, with DSLR)

Asparagus & Tomato Omelet with Purple Potatoes

2009-08-02T17:56:00.000-07:00

Sunday breakfast was an egg white omelet with asparagus, cherry tomatoes and thyme (or marjoram, I'm not sophisticated enough to know the difference) from J's garden; purple Peruvian potatoes; a dollop of Mexican sour cream; and some roasted Anaheim chiles. We don't always eat like this, but it was a nice break from bagels and coffee. (Taken 090802, with DSLR)

Chilies Roasting

2009-08-02T17:46:00.000-07:00

I also bought these Anaheim chilies at the farmers market. I adore their shape and cheery color, especially with a little char. (Taken 090802, with DSLR)

Purple Peruvian Potatoes

2009-08-02T17:33:00.000-07:00

My friend J and I tried a new farmers market yesterday and spotted some of these purple Peruvian fingerling (I think) potatoes. Even though they were pretty pricey, I couldn't resist and just selected a few to try. The vendor said, "You've never tried purple potatoes before? Here, just try them." And he gave them to me for free. So sweet!

They're even mottled purple on the inside. The texture was pretty smooth and the taste was extremely mild -- bland even. I left them unadorned to taste them just as they are -- halved and baked with a little olive oil. But if I ever get them again, I'd doctor them up with garlic, rosemary, lemon zest or the like. They did dip well into Mexican sour cream, though. But what doesn't? (Taken 090802, with DSLR)

Lemon Basil Pesto Linguini (with Mushrooms)

2009-08-01T21:42:00.000-07:00

I made a simple lemon basil pesto from last week's farmers market bounty. Unfortunately, I can't eat pine nuts (or any nuts for that matter), but it's still very delicious without them (garlic, olive oil, parmesan cheese). Using lemon basil adds a tangy and fragrant bite.

Sauteed some crimini mushrooms and tossed with linguini -- a tasty, quick dinner. (Taken 090731, with DSLR)

Artichoke

2009-07-29T19:59:00.001-07:00

Artichoke, au natural (Taken 090727, with DSLR)

Mexican Squash

2009-07-29T19:56:00.000-07:00

Mexican squash, like a mild, light zucchini, sauteed in drizzle of olive oil and sprinkled with Trader Joe's lemon pepper seasoning. Served in latte bowls from Anthropologie. (Taken 090729, with DSLR)

Corn on the Comal

2009-07-29T19:54:00.001-07:00

Corn roasted on the comal, a Mexican cast iron griddle. (Taken 090729, with DSLR)

Oysters, Oh Yes

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

On a whim, we decided to splurge on fresh oysters from the farmers market. Paired with a squeeze of tangy lemon and a dash of Rick Bayless's chipotle sauce, they were amazing. First time shucking made us appreciate the labor involved for those served in restaurants. Not the easiest task, but somehow, it made them all the more delicious. (Taken 090726, with DSLR)

Zucchini Blossoms

2009-07-26T13:23:00.000-07:00

Fresh from the farmers market, zucchini blossoms await queso fresco and tortillas to become quesadillas. They look lovely in waiting. (Taken 090726, DSLR)

Celery Quinoa Salad

2009-07-25T15:40:00.001-07:00

Inspired by Mark Bittman's article "101 Simple Salads for the Season" in the New York Times, I created this Celery Quinoa Salad.

The real story is that we didn't have any salad greens, etc. The only remotely green thing we had was celery. It turned out surprisingly good!

Here's the "recipe" (using the term very loosely).

1 cup quinoa (I used Trader Joe's)

2 cups water

1 bunch of celery (cut in thin strips, 2-3 inches long)

1 avocado (cubed)

1/4 cup cilantro, chopped

cherry tomatoes (however many you like), halved or quartered, depending on size

zest of 1/2 or 1 lemon

Trader Joe's fat-free balsamic salad dressing (or make your own)

Prepare the quinoa as directed on package (Bring quinoa and water to a boil, cover and reduce heat to simmer. Cook until soft, 15-20 minutes.) Cool.

Combine the remaining ingredients with the cooked quinoa. Toss and add more dressing to your taste.

Enjoy!

Live/Love Life Keychain

2009-07-25T15:31:00.000-07:00

New keychain from Areo in Laguna Beach. I've been looking for one for awhile and was happy to find one (unexpectedly) last weekend. (Taken 0907, DSLR)