California Dreaming

Helene Henderson defines her Malibu Farm as a home, a community, and a desire to live local and eat local.   As she describes all the animals, fruit trees, bees, beach -- you will pine to live there.   The photos are beautiful, vibrant and warm, evoking the casual, friendly and approachable attitude of Malibu and beach culture.   

Likewise, the recipes are user-friendly and inviting at the same time.   Their emphasis on fresh and local means most of these ingredients are easy to find, and many of the dishes are healthy.   Even though they raise pigs and chickens, they are not vegetarian or vegan.   Henderson doesn't eat meat, but she offers some mouthwatering red meat recipes.  

If you've ever struggled to cut up a kabocha squash, you'll love her tip to boil the squash for five minutes to make it easier to cut open.   What a life/hand saver!   I can't wait to try her recipe for basil ice cream.  Now, if Henderson only had some tips on how I can afford to buy some real estate in Malibu....I'd love to have my own farm.   Until then, Malibu Farm is the next best thing.  

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

Ten Things I Learned From Jonathan Gold

1.  Don't judge a restaurant by its strip mall.  You will be tempted to, this is L.A., after all, where looks reign supreme.

2.  Your favorite restaurant may well turn out to be located in a very ugly strip mall and yet, dinner for two will still cost you $200.

3.  Be willing to drive.  All over.  L.A.  The food might be that good.

4.  Google Translate can decipher any menu. No speakee Chinese, No problemo!

5.  Don't review a restaurant until you've eaten there more than once.   Everybody has a bad day.  Plus you could've ordered "wrong."  It could be you.  Don't be surprised if it takes you 17 times to decide what to write about in your review.

6.  Hoard books.  Read!  Research!  When I saw how many books graced the Gold home, I cheered.   Books were stacked everywhere in Jonathan Gold's home.  In shelves.  On the staircase.  On the table.   Just say no to The Life-Changing Magic of Tidying Up.  Instead, say, "Honey, I'm keeping my books just the way they are."

7.  Read Calvin Trillin.

8.  Impress chefs like Sarin Sing (AKA Jazz) of Jitlada by reciting some of her "secret" ingredients. Bonus points if you pronounce the ingredients correctly.

9.  When it's time to write your review, avoid the word "AMAZING!" at all costs.  As in, the food was amazing!  The service was amazing!  The view was amazing!

10.  Most importantly, discover the next great eatery before Jonathan Gold reviews it.  Go often, 17 times in a row if you must, because once the place receives a "Gold" star, you will never get in again.

Meet Me in the Middle

Sooner or later, every food lover faces this dilemma -- the big bad scale of life.  You love to eat, you want to live.  Preferably a long life so you can eat all the food you love.  Life.  Food.  Life. Food. Well, sooner or later, and usually sooner, your health demands top priority.  It's not just your weight you have to reexamine, as Andie Mitchell learned when she saw 268 lbs staring back at her at the tender age of 20 -- it's your whole relationship to food.  

This book helps you transform your relationship to food to a healthier diet without the "sacrifice."   Her recipes look tasty, rich with flavor, and use commonly found ingredients.   Parmesan-crusted chicken tenders with buttermilk ranch dressing.  Lightened pad thai using shredded cabbage instead of noodles to cut down on carbs.  Muffin-sized lasagna to induce portion control.  Her version of fish and chips looks so mouthwatering you'll want to make it tonight.  And maybe I will.

In essence, Mitchell is not asking you to give up anything for life.  She readily states she will never give up cake.  She doesn't want to live in a world without doughnuts.  So yes, there's a section on sweets with recipes that advocate pleasure and celebration, not deprivation.  When you stop to treat yourself, treat yourself to moderation.   Life.  Food.  Life.   Food.  Gosh darn it, you want both.  You work hard, and you deserve both.  Just be mindful.  A lifetime diet.  

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

The Gold Standard

If you love food, and live in Los Angeles, it is no accident that you know who Jonathan Gold is.   In fact, if you are a foodie living in Los Angeles, it's very likely that your dining adventures are shaped by what I call the "Gold Standard."

When you're new to the city or a cuisine, you're likely to comb through Gold's 101 Best Restaurants, tally up which ones you've tried, and make a note to visit the other restaurants.  You and your friends make a date to meet at the new restaurant and find it packed.  Long waits.  In some cases, higher prices because hey, now they can afford to charge more.   As some restaurant owners in the documentary say, Jonathan Gold saved them, brought in hordes of people.

So, if you're a true explorer and a hearty appetite, you find the real trick is to find a gem before Jonathan Gold reviews it.  This requires a lot of stealth, stamina and a full tank of gas. Jonathan Gold may drive everywhere, but let's remember, he's getting paid to write those reviews while we're not.

Glendale has a lot of Armenian restaurants so when I first moved here, I tried to emulate Gold's stomach.  The Year I Ate Pico Boulevard inspired me to sample as many restaurants I could on Brand Avenue and Glenoaks.  I thought, what the heck?  There may be less diversity of cuisines on Brand and Glenoaks, but I'm curious and hungry.   I skipped fast food chains.   I often went for lunch, alone because it was more convenient and efficient.

Gold says he never finished eating at every establishment on Pico Blvd so I feel less guilty that I gave up my mission.  I learned a lot and gained too much weight.   I discovered new flavors, and new markets.   And how one is treated as a single female diner versus in a group across all cuisines -- Whoa! -- I'll save for a book or my next comedy act.