With a slew of phone calls, a ton of writing, and editing, I didn’t get up from my desk until well after noon.
After some speedy food shopping, I threw together a shortcut chicken shawarma with a tomato, cucumber, onion, and sumac salad.
Day drinking isn’t really my thing but when it’s in the name of recipe development, I don’t hesitate. Later that afternoon, a shipment of Madre Chocolate’s latest bars arrived on my doorstep and, of course, I to taste test it to make sure they survived the trip from Hawaii.
These guys are artisanal chocolate makers who are making bean-to-bar chocolate with local Hawaiian cacao.
With the last light of the day, I styled a shot of grilled paprika-rubbed salmon that’s served over a late-spring salad of fennel, asparagus, and peas.
This time of year, I like shooting late because the last light of the day makes for some slightly moody, interesting photography.
Saturday June 23 I’d have to say the most glamorous thing an independent food business owner is buying janitorial supplies.
Planning this cookbook launch is a huge undertaking and, after a hours of meetings, I got back home.After almost a month of recovery from a knee and back injury, I’m overdue for a yoga session. A., I know, but yoga really helps work out all the kinks I get from standing in the kitchen for hours.There always comes that day when you’re clearing out the fridge and the results become your meal– and it’s always slightly less glamorous than it looks on Iron Chef.If I think really hard I recall it was something similar to a Blood and Sand cocktail, but I can’t be totally sure.After the show I was a bit flummoxed as to where to eat in the LACMA area around P. (aside from Red Medicine where I’ve spent more time than is healthy). It was classic French bistro fare –mussels, Croque Madame, and trout almondine – along with some flatbreads to share.
That night, I cut loose and headed to Venice for a party at an ad agency my designer friend works at and danced my socks off.