ENTREES

ENTREES

Fig Season In Full Swing

Noritake China serving dish & gravy boat (shop my curated collection here)

My neighbor Hannah has a fig tree, and too many figs. This was a problem I was more than happy to swing by to help her with.

Hannah gave me bunches of ideas for what to do with the figs, including dipping them in chocolate and large-flake salt, stuffing them with goat cheese and drizzling over some honey, and topping pizzas with them - and yes, all of those are going to happen because HOORAY FOR FIG SEASON - but what I ultimately decided to do with this particular batch was to incorporate them into a dinner by cooking them up in a port-wine sauce that I poured over goat cheese and shallot-stuffed chicken.

Entertaining

Fresh Texture

A friend from the East Coast came to visit a couple of weeks ago, and over dinner she told me that the one thing of mine she really, really covets is my "dish situation" (by which she meant my collection of serving platters and wine glasses and plates and such).

With zero humility, I have to say: I love the collection I’ve amassed over the years. It includes everything from Noritake dinnerware classics (featured in this post; you can see the collection I curated for the brand here) to vintage finds from all over the country, and is constantly evolving as I discover new style pairings that feel fresh. That’s my favorite thing about my collection, actually: every few seasons, I step back and look at it, think about if and how I want to switch it up, and then simply mix a few new pieces to create a completely new look.

Take the tablescape pictured here, for example, which started with a bunch of pieces I already owned:

ENTREES

So THAT’S How You Make Ribs

I wouldn't say that BBQ is my forte. Or grilling. I'm not as unfortunate as I used to be - I specifically recall a camping trip with my college boyfriend where I flipped all four of the burgers we had brought, and with each flip somehow completely missed the very large grate over the fire and sent them directly into the embers, leaving us to subsist on boxed wine and cheese slices - but since it's not something I did much of until we moved to California, the learning curve has been a steep one.

Like with ribs, for example: I make decent ones, but they're not great. My friend Alisa makes great ribs. So I asked her to teach me her secrets.

Apparently it all starts with the rub.

ENTREES

Chicken Thighs with Capers & Artichoke Hearts

Hmmmmmmmm.

My favorite meal on the planet is the "Trust Me" menu at Sugarfish, a sushi place with a couple of locations around the Southern California area. The menu has some a la carte options, but really you have three choices: the "Trust Me," the "Trust Me Lite," and the "Nozawa" (a.k.a. "Trust Me Mega"). You tell your server how hungry you are, and then you sit back, trust, and allow the joy to happen.

That is what I need you to do here. Trust, and allow the joy to happen.

Eat

Cedar-Wrapped Salmon (And Me Turning 35)

cedar-wrapped asian salmon recipe for the grill

I turn 35 tomorrow. (And the day after that, my son graduates from preschool, which is even more perplexing. ...How did this happen? Am I happy about it? Am I going to cry massive crocodile tears? The answers: I have no freaking idea, yes with qualifications, and ohhhmygoodness yes.)

The fact that it's my birthday has nothing to do with the photos of salmon in this post (other than the fact that I suppose I should be ingesting more omega-3s...?). It's just on my mind.

The thing is, I've never been into New Year's resolutions; New Year's is a holiday that I'm not especially fond of because it stresses me out (HAVE FUN! NOW!), but beyond that, I've never gotten that grand "Hooray! This is my chance to start afresh!" burst that apparently motivates dedicated resolution-makers. This birthday, though, I'm sort of getting that feeling: the desire to hit the refresh button in certain ways. I don't think it's any mystery that I've been going through some searching with regards to how I can live better, feel better, and mostly be better, as a partner and mother and daughter and person. These are obviously things that I've always thought about to some extent, like everyone, but something about this particular moment in my life seems different.


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