yeah - I know it's Tuesday. but i've been putting up links on FB to a song i'm enjoying. Every Monday. it occurred to me I should be doing it from here.
It's so easy to just be cranky. particularly on Mondays. but I haven't been & now I kind of look forward to sharing something happy with people every Monday.
This week is Broken Bricks - "Boy Dressed in Blue"
You should definitely check out the original but this acoustic version is pretty kick ass too. I'm in the midst of making a mix to send to a pal & this was the first thing on the list.
It's a song I just love to share.
Going to hunt down a few of the earlier ones & post a list.
Ta
Tuesday, March 27, 2012
Tuesday, March 13, 2012
man, I love cooking
It takes a bit for me to get ambitious sometimes, particularly if I'm just cooking for me but I really do enjoy it. Even in our tiny kitchen.
So I was recently directed to a sustainable practices butcher here in L.A. which I'm thrilled about. I have no interest in being a vegetarian. I like protein. & meat. but I am seriously interested in the quality of meat I'm eating & where it comes from. Please check out Lindy & Grundy. Their site has a ton of information that I will not repeat. Melissa, who handles all their curing, helped me with my decision making. I picked up a pork top sirloin cut & some lamb medallion.
Sunday morning is also the Farmer's Market near my place, just off Hollywood & Vine. Obviously the options are seasonal but there's a very good herb stand there all the time (don't just take my word for it - Jimmy Kimmel was buying mint!). They had some gorgeous sage & they also have selections of mushrooms. I picked up a bag of shitakes.
So after a little searching for ideas, I came across this for Pork Tenderloin & did some adjusting. This is for rosemary but I subbed in the fresh sage. Due to the size of cut I was using, I halved the marinade. & used cippolini onions. For red wine I used a temperanillo, as that was what I had on hand. I wouldn't go sweeter (like sherry) with this recipe but maybe something a bit bolder like a pinot noir. I hold to the rule that I don't cook with what I won't drink.
Also, I did not make the polenta. I debated doing a side of some noodles but had brussel sprouts & some white beans instead.
It was really terrific & pretty easy, despite the somewhat fussy browning of the pork & the completing the cooking after the onions.
It was really tasty & a bit sweeter than I had expected. The cut of pork had a solid chuck of fat which I left on for cooking but did not eat. I also did not use any celery & did not miss it.
The sprouts were tossed in olive oil, sea salt & cracked black pepper. this Ina Garten recipe gives a good gage for measurement if you need.
The lamb is marinating & I will put up that recipe along with any notes tomorrow. I like to explain if I tweak anything & why. I'm debating on using some Hefe for that & am still undecided.
Photos here, along with my shopping adventures & some other produce I picked up.
So I was recently directed to a sustainable practices butcher here in L.A. which I'm thrilled about. I have no interest in being a vegetarian. I like protein. & meat. but I am seriously interested in the quality of meat I'm eating & where it comes from. Please check out Lindy & Grundy. Their site has a ton of information that I will not repeat. Melissa, who handles all their curing, helped me with my decision making. I picked up a pork top sirloin cut & some lamb medallion.
Sunday morning is also the Farmer's Market near my place, just off Hollywood & Vine. Obviously the options are seasonal but there's a very good herb stand there all the time (don't just take my word for it - Jimmy Kimmel was buying mint!). They had some gorgeous sage & they also have selections of mushrooms. I picked up a bag of shitakes.
So after a little searching for ideas, I came across this for Pork Tenderloin & did some adjusting. This is for rosemary but I subbed in the fresh sage. Due to the size of cut I was using, I halved the marinade. & used cippolini onions. For red wine I used a temperanillo, as that was what I had on hand. I wouldn't go sweeter (like sherry) with this recipe but maybe something a bit bolder like a pinot noir. I hold to the rule that I don't cook with what I won't drink.
Also, I did not make the polenta. I debated doing a side of some noodles but had brussel sprouts & some white beans instead.
It was really terrific & pretty easy, despite the somewhat fussy browning of the pork & the completing the cooking after the onions.
It was really tasty & a bit sweeter than I had expected. The cut of pork had a solid chuck of fat which I left on for cooking but did not eat. I also did not use any celery & did not miss it.
The sprouts were tossed in olive oil, sea salt & cracked black pepper. this Ina Garten recipe gives a good gage for measurement if you need.
The lamb is marinating & I will put up that recipe along with any notes tomorrow. I like to explain if I tweak anything & why. I'm debating on using some Hefe for that & am still undecided.
Photos here, along with my shopping adventures & some other produce I picked up.
Sunday, March 11, 2012
Updates
Shockingly (not) running 2 blogs does not make me any better at keeping either of them up. I'm setting myself some goals to be better at posting on here & not all over FB so I'll be using that & the tweety to direct folks here.
I'm living in the same place in Hollywood. Have been here since December & plan to stay through the end of April. It's a good location, on Franklin. UCBTLA is just up the street & I've to a couple shows. & yes, I see some of the comics around the hood. I hate to post other folks activities on social media but I feel like I should be keeping a list of 'Gary Oldman at Skylight books today' or 'Dax Shepherd at the Oaks for coffee' & the like so I remember.
The Oaks is really the best coffee I've had in L.A., particularly the lattes. Good beer selection too, tho pricey.
I've added the link below to some photos of the house & courtyard. I have a great sunny bedroom & a useful large desk. Kitchen is too small to suit me though & I'd like it a bit cleaner all around. So hopefully I'll be able to find a place by end of April where I can rent out a guest room.
A couple more posts coming. Had a great day discovering a new butcher & good luck at the farmers market so some food photos pending. & keep checking my new film project ShortFilmSunday. We tweet a new short film to champion each week & eventually will have chats with creative folk & the like.
The abode
I'm living in the same place in Hollywood. Have been here since December & plan to stay through the end of April. It's a good location, on Franklin. UCBTLA is just up the street & I've to a couple shows. & yes, I see some of the comics around the hood. I hate to post other folks activities on social media but I feel like I should be keeping a list of 'Gary Oldman at Skylight books today' or 'Dax Shepherd at the Oaks for coffee' & the like so I remember.
The Oaks is really the best coffee I've had in L.A., particularly the lattes. Good beer selection too, tho pricey.
I've added the link below to some photos of the house & courtyard. I have a great sunny bedroom & a useful large desk. Kitchen is too small to suit me though & I'd like it a bit cleaner all around. So hopefully I'll be able to find a place by end of April where I can rent out a guest room.
A couple more posts coming. Had a great day discovering a new butcher & good luck at the farmers market so some food photos pending. & keep checking my new film project ShortFilmSunday. We tweet a new short film to champion each week & eventually will have chats with creative folk & the like.
The abode
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