Wet Your Whistle

I own a copy of Shake:  A New Perspective on Cocktails by Eric Prum and Josh Williams so I was delighted to review their latest, Infuse:  Oil.  Spirit.  Water.   The writing and recipes are delightful and refreshing.  I have a lemon tree, so their overnight limoncello recipe will come in very handy.

Even if you're like me and already infuse many of your oils and waters with herbs, fruits and vegetables, you'll still enjoy the inspiration this book gives and the approximate shelf lives for each infusion.  I especially appreciate the recipes for concoctions that are ready quickly to ease the crunch of last minute entertaining, and stress of unexpected guests.  

The photos are beautiful and definitely wet your whistle.   Now I need to find some of those mason taps to make pouring easier.

I received this book from Blogging for Books in exchange for an honest review.

No More Excuses Diet

With three shows in the next eight weeks, one of which I'm performing in, I've got plenty of excuses (reasons) to stay in my seat, in front of the computer or in front of the stage (rehearsals).  So I looked forward to drawing inspiration from Maria Kang's story.

What I like most are her home exercises.  Easy reference.  I do belong to a gym, I trained with a personal trainer for years, but sometimes there really isn't enough time or energy in the day.  I know that sounds like an excuse, but as Kang points out, some excuse are valid.  Yes, valid!  Do I want critics to pan me?  Let my collaborators down?  I'm expected in rehearsal from 2-11 PM!     The home exercises are doable, do not require fancy equipment, and therefore they can actually motivate you.  It can be challenging to think of fun new workouts when you work out 3-5 times a week.  Your body grows accustomed and adjusts.

Second, so many diet books suggest impractical diets.  Smoothies and protein shakes galore, powders, supplements, eliminating carbs, expensive and or exotic ingredients -- again, I want something simple, doable, inviting and sustainable.  I am not going to spend thirty minutes juicing every morning, and two hours driving around Los Angeles looking for weirdo ingredients.  I don't want to lose all my friends because I'm eating things that are not commonly found anywhere within a radius of ten miles.  It's challenging enough when your foodie friends think of you as a "fitness freak," and dismiss your desire to lose five-ten pounds as petty.  But hey, I'm the one who has to live with my body.

Kang proposes a diet 30% carbs 30% proteins 30% fats with the remaining 10% for light, planned splurges.   If you deny yourself total food groups, you'll revert to your old habits (Real food!) once, if not before, you've attained your goals.  This book is about the whole you, total life fitness.   Love your body, love this book.

I received this book from "Blogging for Books" in exchange for an honest review.

Seven Spoons

Tara O'Brady writes in her introduction, "I am less about innovation and more about getting supper on the table, but doing so thoughtfully, and beautifully, too."  If this sounds like you, this cookbook was written for you.

The photographs are lovely.  The recipes are chatty and inviting.  No recipe feels too difficult or inaccessible, giving the reader the gift of empowerment.  Yes, you can!  There's a lot on breakfast and sweets.   I like her fig honey and avocado toasts -- simple, but a luscious and artistic treat.  Her discovery that miso and tahini marry well together inspires me to try that combination.  Also love that her palate is global, and her section on staples is useful.  

I received this book from Blogging for Books in exchange for my honest review.

Lentils Du Puy

Everyone says lentils are good for you.
Healthy.  Nutritious.
So, of course, I avoided lentils.

Until I sampled a lentil dish at Cobras & Matadors (now an Umami Burger).  They were a little crispy which was revelation.

Until I read about the lentil du puy, what David Leibovitz calls the caviar of lentils.  A caviar a writer can afford?!

Okay, you sold me.

The key is not to overcook the lentils.  You have to keep a watchful eye, taste.  Sauteed the bacon and veggies separately, using what I had on hand which always makes me feel good.  Hate wasting food.  Drain the lentils, add a generous splash of good balsamic vinegar.  Mix in carrots, celery, home grown onions, and folded in the spinach last.  Season.  Roasted the shrimp separately as well.  Ten minutes in the oven at 425 degrees.

It's a satisfying weeknight meal.

Most Favored Dishes Part I

My relatives  used to insist the only food they'd ever eat was Chinese.

Then they told me we were going to Souplantation to celebrate a cousin's 12th birthday.

Souplantation?

You're kidding?  I had never been.

They had.  Plenty of times.  It's perfect for big family gatherings.

Curious, I had to witness my "Chinese food only please" relatives eating salad, pasta, clam chowder...

Despite the all you can eat buffet, I stuck to salad.  This surprised my relatives and they are quite direct.  They don't waste any time telling you you've gained weight, look older, and wasted your freedom in America pursuing the arts.   So my aunt told me she thought for sure, starving artist, and so Americanized, I would be piling on the plate, gobbling, gobbling, gobbling.

Did you eat beforehand?

No.

What do you guys eat at home?

Oh dear.  Trick question.  

Every meal I've had at Auntie's house has been Chinese.  My Uncle claimed that was the only thing he'd ever eat, and I believed him until last Sunday when I saw him gnaw at a baked potato.   For Mother's Day, next Sunday, I was told specifically to bring Chinese food.  None of that American stuff.  I noticed they didn't tell anyone else this.  I was singled out.

So of course, I had to start with an apologetic tone.  I'm not sure you would approve.  I don't cook Chinese.

Thank goodness for smartphone cameras, huh?  It cuts through language barriers.  I shared some photos of my creations with them.

Sardines

Black Cod

Pumpkin Chipolte Shrimp

Miso broth halibut, Santa Barbara prawn and mussels

Zucchini Spaghetti w/Tomatoes and Basil

Shaky Beef

Stone Crab Salad

 

Summer tomatoes

Veal Chop

Branzino with Blood Oranges

Blood orange olive oil cake

Skirt steak, broccolini, eggplant

Beets and Blueberries

Rack of lamb

Garlicky Green Beans

Persimmon salad

Now my relatives want me to open a restaurant.  Yeah, right.  Investors?

They also want me to cook for them early and often.  

The truth does not always set you free.  It raises expectations.  I might have been much better off with them thinking I ate junk food.