Whoa. How long has it been since I’ve even been on my blog? It’s been a pretty hectic few months and unfortunately Tuna Toast has fallen by the wayside, even though this food blog is honestly one of the reasons why I’m doing the work I’m doing now.
I don’t want to get into it too much, but as the 1.5 longtime readers of this here blog know, I worked in entertainment media for years up until the end of last year. Since then it’s been a journey- honestly that’s the best way to describe it- to finding something that is both personally rewarding as well as professionally challenging and satisfying. It’s a story you read often on food blogs- blogger works in a non-food industry, is itching to make their passion their profession, makes a leap of faith and either lands on both feet or lands on one foot while the other is still dangling up on a rope somewhere. I think maybe I’m more of the latter – I’m basking in the warm glow of actually working in the food/wine industry while occasionally letting the worry of starting over (hey- I’m not over the hill but I ain’t 25!) damper the experience a bit. I know I shouldn’t waste any time or energy doubting myself, because it was only a few short months ago that I was bound to a cubicle, daydreaming of working elsewhere. The constant reminder on the nightly news about the state of employment (a complete lack of it!) in this country should also be a reminder that I should feel extremely lucky and grateful to be working at all, much less in a job (make that jobs) I actually like. Continue reading
Bacaro, dear Bacaro, how do I count the ways I love you? Now people, I’m not usually prone to hyperbole but Bacaro LA Wine Bar is the Ryan Gosling of L.A. restaurants. There, I said it. It’s nice to look at, yes; but visually isn’t as stunning as, let’s say…Johnny Depp. But beneath the unassuming exterior lies so much more….much, much more. A swirling tornado of creativity? A bubbling caldron of passion for the culinary arts? Mountains of the kind of kitchen confidence that only grandmothers wielding 100-year old cast iron skillets possess? Although Ryan Gosling may answer “yes” to the first question, Bacaro gives a thumbs up to all three. Continue reading
Lazy Friday Night Supper
Who says you have to cook to have a great meal at home? Sometimes you just need some really fresh produce, cheese, crackers and wine to create the perfect supper for a hot summer night…and let me tell you, last week in Los Angeles was HOT. I didn’t even want to boil a pot of water, much less turn on a single appliance.
Here’s what we had:
Smoked trout with dill which we purchased, plus a horseradish dressing whipped up using nonfat Greek yogurt, horseradish, a bit of light mayo, lemon zest and cracked black pepper.
Sliced baby roma tomatoes and Greek cucumbers, both from the Eagle Rock farmer’s market, plus a nub of Saint-André triple cream brie, one Laughing Cow Babybel and one Laughing Cow wedge- all of which I dug out of our cheese drawer.
A basket of various crackers and bread we had left in the pantry- some La Brea Bakery multigrain, seasoned Ry-krisp and some random olive oil flatbread crackers plus a green salad with balsamic vinaigrette:
Put together, it all looked something like this on my plate:
Not bad for a dinner on the fly, and it definitely beat sweating it out in the kitchen. I guess it’s one of those situation where each individual element might not look like much on its own, but together, makes a pretty great meal.
What’s your favorite lazy supper?