Friday, September 30, 2011
Warby Parker, and they arrived this week. All of their prescription glasses are $95, and the shipping is free. They send you 5 pairs for a free home try-on, which helps solve the problem of buying something like glasses online. Like the whole Toms thing, for every pair you buy, a pair is donated to someone in need. Works for me!
Wednesday, September 28, 2011
It is possible I have never seen an episode of Cheers (not on purpose at least). I have, however, eaten at a Cheers restaurant, which had the most unfathomably disgusting ribs a 12 year-old could and would not choke down. When I think of Cheers, though, I think of sushi, not those ribs. This relationship would be a mystery to anyone but John.
Takahachi. We went there almost every Friday night for a late dinner before we walked to the movie theater to see whatever romantic comedy was showing. Our usual waiter always greeted John enthusiastically when we came in and the chefs would smile their "hellos." So to me, when I think of great sushi I think "the place where everybody knows your name."
We went to Kabuto for the first time a couple years ago based on its insanely positive Zagat rating. Thank you Zagat, for another win! The atmosphere is a little lacking, but I almost prefer it that way. There is nothing pretentious about this place, and we always sit at the sushi bar to watch the action. Everything is fantastic - from the sashimi to the American-style rolls (shrimp tempura above) to the special rolls the chefs think of (I know we had one with pear recently). We recommend this place to everyone we know, so it must be all their new customers that are distracting them from recognizing us just yet. I guess we'll just have to go more often.
Tuesday, September 27, 2011
I made this rye soda bread in the dead of summer and we enjoyed it with some leftover soup, but I'm sure it would have been even better once the temperatures start dipping.
The rye flavor in this bread is very mild, so it works well to accompany just about any soup recipe you have. (And Lord knows it goes well with butter.) Next time I will probably make a half recipe since this bread is too dense and filling to finish between two people in one evening. I suppose if soda bread and soup are involved, I can join the masses and welcome the love of fall into my life. But only if it means I have an excuse to buy another cute pair of boots.
Rye Soda Bread
2 1/3 cups rye flour
1 3/4 cups unbleached all-purpose flour, plus more for kneading and topping
1 3/4 teaspoons baking soda
1 3/4 teaspoons fine grain sea salt
2 cups buttermilk, plus more for brushing the bread
Preheat your oven to 400 degrees with a rack in the middle of the oven.
In a large bowl, stir together flours, baking soda, and salt. Make a well in the middle and pour in the buttermilk. Stir together by hand until the dough just comes together.
Turn out the dough onto a lightly floured counter and knead for about 30 seconds. The dough she pretty a pretty cohesive ball.
Place the dough on a lightly floured baking sheet. Brush buttermilk over the top and sides of the dough and sprinkle with flour. Cut eight slashes into the dough ball, being careful not to cut all the way through.
Bake for 30 minutes and then move the rack up a level and bake for an additional 20-25 minutes. The bread is done when it is crusty, heavy, and make a hollow sound when tapped on the bottom.
Friday, September 23, 2011
And last but not least - to my Wedding-Date-For-Life, John. Weddings are a lot more fun with a wonderful man by your side.
Wednesday, September 21, 2011
Remember when roller skating parties were the Event of the Season in elementary school? The clunky brown skates with orange laces didn't usually compliment my outfits, but somehow I was able to overcome this and have a good time. The games were the most interesting part of the evening. The limbo and Four Corners were popular, but Red Light, Green Light was always my favorite.
I've made this dish three times in about a month, that's how crazy I am about it. There is probably only a week or two of fresh corn left, so get to it. Or, more appropriately, green light!
Creamy Stovetop Corn with Poblano Chiles
Adapted from the NY Times
2 tablespoons butter
1 red bell pepper, diced
Minced jalapeno, optional
Kernels from 4-6 ears of corn
2 poblano chiles, roasted, peeled, seeded, and cut into 1/4-inch strips (I have also substituted Anaheim and Hatch chiles)
2 scallions, thinly sliced
1/2 cup creme fraiche
Juice of 2 limes
Start out by roasting your chiles, and place them in a plastic bag to steam before peeling. (See here or here.) Cut kernels off of 4-6 ears of corn. Remove skins from chiles and cut into 1/4-inch strips
Heat two tablespoons butter in a large skillet over medium heat. When melted, add in diced red bell pepper, Cook pepper for 3-5 minutes, until slightly softened. Season with salt, pepper, cayenne pepper, and minced jalapeno (if using). Add corn and chile strips to pan and cook until corn is tender, stirring occasionally, about 8 minutes. Add plenty more salt and pepper. Add in scallions and creme fraiche and heat through. Add in the juice of two limes and taste for seasoning.
Tuesday, September 20, 2011
Monday, September 19, 2011
Two weekends ago John and I attended the most beautiful wedding in the history of weddings. Our friends Trevor and Andrea got hitched at the Beaulieu Garden up in Napa.
By the time it was dark we were digging into our wedding pie (instead of cake). I chose raspberry and John had apple. I wouldn't have minded a taste of the third option, peach, but I wasn't very well acquainted with the guest on my right, so I decided to keep my request to myself.
Best wishes to the happy couple. May their life together be as beautiful as their wedding.
Saturday, September 17, 2011
Smitten Ice Cream in San Francisco churns your flavor TO ORDER with liquid nitrogen. You read that right, folks, they make the ice cream just for you.
This will be the freshest and creamiest ice cream of your life. I have to even reluctantly admit that it's better than my own homemade ice cream. Plus it requires no work from me and allows me to have fun flavors while John has his boring chocolate. Get yourself over to Hayes Valley and try yourself a scoop (or two)! Welcome to the future.