I go to a restaurant and I want to eat in peace and not be thrown out so I give my kid my phone. Later I find many, many photos on my phone that I delete. But sometimes there is a gem. Perhaps I should an curate art show. “Shots my kid took that were actually good.” I bet, you have found some good ones as well? By the way… Who puts Venetian plaster on a ceiling? When you travel as we just did, you do go to restaurants more than at home. So it’s good to have your batteries charged. The ones in your phone, for your human battieries, you get out of town. But, when you are watching the dollars, HOW? We did a couch surfing through California trip. It helps if your friends live in cool places. Our first stop is with the Abascals at their Vines of the Marycrest winery. Victor family knew my family so when our kids play we are gazing upon a third generation friendship. They live in Paso Robles and we speed up the road so we could get to the town square in time for Paso’s first concert in the park of the summer. I love this picture, except I’m not sure why I have my hand like that. Perhaps my hand wanted more wine since it’s pointing in the direction of Vic’s winery. We are Culver City kids and he planted his first vines on our hill at the top which is called Marycrest Manor. Objectively, the wine is great and I’m a wine snob. You can’t find it in stores unless you live in Paso, so order some! We use to serve one of his reds, “Heart of Glass” at Campanile when it was, well, you know… open. The most recent vintage of Heart that I tasted has a great smokey taste to it. Now, in general I’m not a fan of California wines. I tend to like the taste of old world wines more. More restrained. Victor has found the balance of restraint with the fruit flavor we get from our California reds. Plus, his rose’ “Summertime” is so good I bought a case and passed them out like Johnny Appleseed as host presents to all those who put us up for the night. Another reason my first stop is his place. I’m a white wine nut, usually French whites, which, I use to be surprised by, are often cheaper than California whites. I like the dry, crisp, mineral nature of them. However, once again Culver City boy has made a white I love. Appropriately titled, “At Last”. You can see he likes music. None of the overly fruit, buttery Cal syrup I can’t stand. Goes great with fish, cheese, the leftovers I’m eating right now standing in front of my fridge. Oh, we’ll skip that. I love the dry air up in Paso there and we walked the vineyards before hitting the road to San Fran which has cold damp air that I don’t love. All 26 acres was covered in almond trees and Victor took them out himself. So, you could buy some crap wine that has the muscle to get into a supermarket, but why? Often for the same price you can buy quality stuff from people who don’t have the marketing budget. Please, don’t tell me there is good wine at Trader Joe’s. There isn’t. Back in the car the next day.. if I’m not driving I watch a movie with the kids. “Nanny McPhee” is good. Guess Rex had seen enough. There is never enough time to see all the friends I want to in Nor. Cal. I lived there for 12 years. We had expensive dinner in SF. It was good, largely seafood, but I was surprised at the cost. No wonder I cook at home more often than not these days. The problem is where to source good ingredients. My local markets fish, eh at best. I just got ground beef that was neither smart, but certainly final, the final time I buy meat from them. I digress. We save on a hotel though.. a friend left the keys to her SF pad for us ( she was in Tahoe). My kids were so charmed by the small balcony and little back yard. I think Rex started to go nihilistic urban I tried to explain that this was a good amount of space for the City, but they didn’t care. They perched themselves on the tiny metal balcony and watched people go by. Time to head back to the country…. ( Next post)
Since Campanile is closing at the end of the month I’m going to have to step up my game. Granted, Chef Peel will be home more so I might get some home cooked meals, but I am usually the cooker or at least the Executive Chef. So, While I’m running to feast at my husband’s fantastic restaurant for dinner as much as I can I thought I’d start on breakfast. When Vivien was little we went out to breakfast a lot, but Rex doesn’t have her ability to sit still so I’ve been working on creative breakfast for longer. This recipe came about the other weekend after I had made bacon for Rex. I cooked this in bacon fat with a small pat of butter for flavor.
1 corn tortilla, 2 eggs, ( you could use olive oil instead of bacon fat), butter, salt and pepper, boring taco cheese. When I do it again I will also add a little diced onion in the saute.
throw on the pre grated taco cheese. Could I use better cheese? yeah, but I always have this stuff on hand because the kids like it on their tacos and I’m in a hurry and don’t want to chop or grate anything in the morning.
There it is. It looks like fried potatoes. I meant to eat half and give the other half to Mark, but I inhaled the whole thing. I was full till 3pm!
I need a better name then “crispy eggs”. Any ideas?
Just in time for 4th of July and summertime, my contribution to the burger wars. Yeah, I’m back from Holland. I will post about that once I get over my jet lag, but in a nutshell, great trip and Rex was fine at home.
Here is a cooking vid my friend Michelle shot for me a billion years ago. Be wary of friends who move, they disappear for months! Thankfully, it has emerged and it gives an inkling of the great things my sister Carole use to cook for me when I was a wee one.
Forgive the shots of my dirty garage in the window. I’m firing that production designer! Like my hair? I know, I’m going to fire my hair and make up artist as well. The important thing is the taste of this yummy burger!! Husband Chef Mark Peel also adds his two cents.
I’m a Brussel Sprout fanatic. Side dish with dinner, a lunch salad with smoked trout. Now, it’s even part of my favorite breakfast.
What you need for this:
Brussel Sprouts – 2 chopped lengthwise
onion- 2 tablespoon, small diced
cooked bacon – 1 slice into lardons
dried oregeno- pinch
salt and pepper
Half and half- just a splash
Reduce heat and crack the two eggs right in there. Add a pinch of dried Oregano. Get your fork and start swirling. Most people over cook eggs. When almost done, just soft add a tablespoon of half and half. Turn off the fire, put the bacon back in and fork it up in the ( hopefully) iron pan. Quickly plate, little freshly ground pepper at the end.
Like most of my creations, it may not be pretty, but it’s tasty!
Here is another of my super simple and tasty meals that can be made well even if there are interruptions, which with a house of kids is about as common as an avocado going bad before you use it ( how did I not see it there?).
Petrale sole, caught wild, bought fresh so I had to make it within a couple of days of buying it. Rice, and salad. Does it please everyone in my family? No, Rex won’t eat fish or salad. So he got hot dog, grapes and rice. If he was a baby I’d call that meal “choking hazard delight!”
Our family this night was myself, Viv, Rex and our neighbor gal pal ( 10 years old) Gracie. She is far less picky than my kids so she is a delight to feed.
First, I make the rice. Much to Chef Husband’s chagrin I, like my father before me, I love the rice in the bag. Sorry, rice is my Achilles heel and I can’t take the time to spend 40 minutes making the kind of rice he does. Boil in a bag of salted water and then after I drain it stir in a bunch of butter. The kids love it, and darn it is tasty.
The fish goes in the flour first. Then the egg, then the bread crumb. After that trip through three bowl lane the fish is tired again and needs to rest. Back to a paper towel while it all sets. It works out better this way. ( note: Rex’s dinner is ready to go nearby)
Then I go to the garden and pick our lettuce. Our best crop of 2012. Wash and drain it. drizzle a little ranch dressing on it because universal truth everyone loves ranch dressing. I’m not kidding around with oil and vinegar, little bit of ranch, not a ton, and my daughter eats salad.
I get the plates and forks ready because the fish takes no time to make. I heat up the pan on low with olive oil, place the sole in the pan with a little chunk of butter. Not to get all Paula Dean, but butter does make things better. Everything.
Then I go to the backyard and yell for Gracie and Vivien to come in for dinner. Each side of the fish takes one minute. No more. I ask the girls where Rex is. They go to get him and as I am about to put the next fish in the pan I realized the yelling for him has gone on to long. I turn off the pan.
“Where is he?” I yell out.
The girls say they don’t know. Visions of him hurt and unconscious in the yard cause me to run out of the house into our back, back yard ( it’s long and large). I scream his name with no response. Then I find Rex looking downcast, sitting by himself by the fence in the wood chips.
“Rex, are you feeling sad?” He nods his head. I think I know what happened.
“Do you feel like the girls left you?”
“Yes, I want to play.”
“But, I called you into dinner.”
“But, I want to play.”
“It’s still early and dinner won’t take long. Then you will still have time to play, okay?”
“Okay.” I pick him and we walk and I explain to the girls that they need to be like the Marines and not leave a man behind. Always bring him up with you when you come in.
Now, they are all at the counter and I make the rest of the fish. I serve them the salad, chopped, rice and fish. Then I finish making my portion of it all and by then Rex is done and I sit down to eat ( three seats at the counter). They had juice, I had a French Rose.
4 pieces of fresh petrale sole
1/3 cup of flour
1 tablespoon of milk
1/3 of a cup of breadcrumbs ( store bought)
a couple of pinches of dried oregano
1 table-spoon of butter per two fish
In my quest, like many parents, to keep my children interested in that thing called eating I have tried on occasion to form food in fun ways. Astronaut carrots, deforested broccoli, you know the usual.
As I was taking my pizza cutter to shape a sandwich for Rex today I had the impulse to make really inappropriate sandwich shapes. Here are are some of my favorites:
Devil, but it didn’t look devilsh enough, so I thought I would try the crazy anti semite leader of Iran Ahmandad..whatever and add coffee grounds for his permanent sort of beard. This was not my finest.
I was more pleased with my next creation, Crime Scene House
By the way, Rex picked up the gun sandwich and the barrel went limp. “Momma, it broke.” Yeah, there is a reason sandwiches are NOT shaped like that.
What kind of sandwiches do you make your kids?
Now, I’m getting my groove back humor wise. . The great gift of comedy is lifting your head up out of the gutter of your dark thoughts. Or to put it another way, get over yourself.
Here is a good stab at some recession vocabulary from another site. My favorite is DUPPIE, depressed urban professional.
Today I’m thinking of combining my interest in comedy with my husband’s, and by extension myself, interest in food. How about recession food?
Short Sale Short Stack — you sell your pancakes to the person next to you.
Toxic Asset Meatloaf –this will turn you into a vegan
Pork ala Ponzi — you eat this in a room that you have to be invited into. The sauce is Mad-off of other people’s food and you must first give your own food, before you get a serving.
Double Dip ice cream — coated in chocolate and regret.
Glass-Steagall of red wine — it will numb the pain for a minute as think about how this was Clinton’s greatest failure, not all that seamen nonsense.
Sub Prime meat — what public school kids are served at lunch.
European Contagion Cheese — runny and smells, but paired with a dried apricot on a smal wheat round goes down nicely.
lil’ Fannie Mae Cookies — do you have the income to cover this? Maybe you should rent a cookie instead.
Maybe next feeding, I should wear a raincoat…