Foodventures: Made for Television

Living in LA, film and television touches on many aspects of the city culture, including food. Will and I love to watch TV programming about food, especially on the Food Network and Bravo so it's always pretty exciting to find restaurants or food trucks that we see on TV in our very own neighborhood, sometimes just down the street! When you are watching Top Chef or Iron Chef don't you ever just wish you could just get a taste of those scrumptious-looking delicacies the contestants are serving up to the judges?

It's always an interesting experience when we actually get to taste the food we see on TV. Will and I are lucky to live in a pretty central location in LA close to TLT Food (Great Food Truck Race Season 2 winner), Seoul Sausage (Great Food Truck Race Season 3 winner), Sushi Central (Throwdown with Bobby Flay winner), and The Foundry On Melrose (Chef Eric Greenspan from The Next Iron Chef)...just to name a few.

Some have been hits and others have been misses. But I think the most heavy miss thus far would have to be Stefan's at LA Farm. We followed the last season (10) of Top Chef and were surprised when Stefan Richter popped up again after finishing as runner-up back in season 5. He has the sort of personality that is pretty much "made for TV": confident (ego), outspoken (no filter), and plenty of attitude. Makes for interesting television...but food? hm.

We chose Stefan's at LA Farm for Dine LA a few months ago because we were still in the middle of the Top Chef season and as annoying as he can be on TV, it was undeniable that he's got talent. The 5 course menu also looked very promising. But in short, we were very disappointed.

Yes, we saw Stefan running around in his restaurant and taking pictures with the patrons several times that night (who was in charge of the kitchen during this time? we wondered). He looked just like he did on TV. But the food was a different story. Nothing was terrible about the meal, per se, it just didn't live up to our expectations of the excitement his cuisine seemed to evoke on Top Chef. Perhaps it was an "off-night"?

We swallowed (literally) our sub-par experience and moved on. I nearly forgot about the whole evening, (it left that bland of an impression on us) until recently when I rediscovered some photos I took of the food that night. Were these the same dishes that left us yawning? Because it actually doesn't look half bad! Quite pretty actually, just the way it was on TV.

Looks pretty decent right? An unfortunate instance when the food did not taste as good as it looked. I guess that's the power of presentation. I remember a judge on the cooking competition show Chopped always saying "We eat with our eyes first". Definitely makes me question now the food that always looks so amazing on TV.

But this doesn't mean that I've given up on restaurants featured on television altogether--  Craft (Tom Colicchio judge from Top Chef) and Tripel (Brooke Williamson last season Top Chef runner-up) are still high on my list of places to try. Hopefully we'll have a better experience next time!

Style Files: Geometric Jewelry

A trend I've had my eye on recently is geometric jewelry. I love how they can be both abstract yet structured (oxymoron?) at the same time! Math was never my favorite subject in school but I do remember enjoying geometry and learning about the properties of different shapes and the concepts of perspectives, dimension, and symmetry. These shapely pieces can add a flare of design to the simplest outfit!

1. Sunrise Geo Necklace from Urban Outfitters
2. Brick and Choose Earrings from ModCloth
3. Wood Bunting Necklace from LiKeGjewelry Etsy
4. Antique Gold Geometric 3D Pendant from MySoCalledVintage Etsy
5.  Geometric Necklace from iluxo Etsy
6. Wood Geometric Necklace from BlueBirdLab Etsy
7. Tiny Triangle Ring from virginiemillefiori Etsy

Travel Planning: Europe

Part I

I haven't even finished writing about our Napa Valley travels yet, but planning for our next trip is already full swing: Europe! Even though our trip won't be until the end of this summer, I tend to plan waaaay ahead; yes, I am the type of traveler who writes up a daily itinerary, organizes a spreadsheet full of ideas for food and attractions, and prepares a folder with map printouts and the addresses and phone numbers for restaurants and hotels.

In fact, sometimes I think planning a trip is half the fun. This article by the New York Times "How Vacations Affect Your Happiness" reports on a study that finds the largest boost in happiness (however that is measured) occurs during the act of planning and anticipating for a vacation rather than from the actual vacation itself. According to the study, planning a vacation boosted happiness levels in participants for up to eight weeks (that's almost two months!), whereas post-vacation levels of happiness remained heightened for merely two weeks for only a small percentage of individuals while most people return to baseline levels of happiness immediately following their trips.

Will and I thought about Europe for our honeymoon but when we were knee-deep in the craziness of wedding planning, we agreed to file away our little dream of an European adventure for another day when we have the time, energy, and sanity it takes to properly plan an international, multi-country trip.

The perfect opportunity came along when it was announced that an important international conference in my husband's field will be held in Copenhagen, Denmark this summer! One of the greatest things about traveling in Europe is that any given country is literally just a skip-and-a-hop away from another fantastic destination with completely different cultures and experiences. As tempting as it is for someone like me, who has never been to Europe, to want to country hop and see as much as physically possible in two weeks (Chinese tour group?) I probably wouldn't really be able to enjoy Europe that way. Since our time is limited, and a good amount of it will be devoted to the conference in Copenhagen, we wanted to allow for plenty of time to actually enjoy each city. So far, we are planning to travel to three main destinations:

Paris, France
The romantic city of lights! Looking forward to cruising the seine river at night and seeing the Eiffel tower light up and sparkle, enjoying Parisian macarons and pastries, admiring priceless collections at the museum art galleries, and marveling at magnificent churches.

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Copenhagen, Denmark
The capital of the (2nd as of 2012 rankings) happiest nation in the world! Looking forward to strolling through the lively and colorful Nyhavn, visiting the whimsical Tivoli Gardens (the world's second oldest amusement park), and trying authentic Scandinavian cuisine.

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Venice, Italy 
The unique city on the water! Can't wait to explore the cities winding bridges and canals, take a step back in time at the Palazzo Ducale, take a boat ride to the nearby artisan islands of Murano and Burano, and enjoy classic Italian pasta, wine, and (of course) gelato.

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So very excited, let the planning begin! 

Oh Glorious Day!

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Happy Easter! Today is truly a special Easter because we will be celebrating my dear husband Will's baptism this afternoon! So very excited. 

Thank you Jesus for what you have done for me on the cross. Thank you Heavenly Father for your amazing mercy and grace. 

Have a blessed Easter Sunday! 

Farm Fresh Produce: CSA in Los Angeles

Eating healthier is probably a resolution that tops many people's lists. Will and I eat out quite a bit and as much as we enjoy food, sometimes the most delicious and amazing meals are probably also not the healthiest ones. I try to balance our diet with healthier home-cooked meals but I often find myself reaching for the same  tried-and-true items in the produce section that I am comfortable with preparing. I've always wanted to learn to be a more versatile cook so I can prepare whatever produce is the freshest pick that particular week. I thought that a good way to put these pieces together is to join a CSA, community supported agriculture program.

A farm we visited during a trip to San Luis Obispo last fall

CSAs and other similar organic produce delivery programs, focus on providing fresh and quality foods to a local community group of subscribers. Weekly produce boxes contain organic and locally grown fruits and vegetables that are chosen and produced by a local farm. The contents of the box are usually announced one week in advance. Most CSAs offer either home delivery or have weekly dropoff/pickup points in the local surrounding area. It's a fantastic alternative to farmer's markets, which I love, but rarely have time to go to.

Though its been a hotly debated topic whether organic foods are in fact "healthier" than their conventionally produced counterparts, there are still plenty of other good reasons to "go organic". Locally grown organic produce are in-season (so they usually taste better), grown with non-synthetic pesticides, more sustainable and environmentally friendly, and supports local farmers!

A few great resources that I found for CSAs in Los Angeles: 

Mother Nature Network
Local Harvest
RedTri

My top picks so far are: 

South Central Farmer's Cooperative
Will probably try this one out first since they have a pickup location fairly close to us. $15 and up for a mini box and the lowest level of commitment-- you can try a one-time box. This is the most budget option but from the list of previous box contents it seems like they have less variety and don't include as many fruits.
Website: https://www.southcentralfarmers.com/scfcoop/shop/

Farm Fresh To You
A good variety and they offer home delivery of their small box on designated days for $25. Quality, but less in quantity than you can probably get at the farmer's market for the same price (according to this review). You can choose the frequency of deliveries and cancel any time.
Website: http://www.farmfreshtoyou.com/index.php

Good Life Organics
Probably the best variety of fruits and vegetables I've seen. The list on their site looks pretty extensive and it looks like pretty good bang-for-your-buck for a little more money and commitment. There is a one-time $15 membership fee and then it's $30 per half-sized box with home delivery, either weekly or bi-weekly. 

Website: http://goodlifeorganics.org/

When I think of farm-to-table cooking, my quintessential inspiration is Canelle et Vanille. Aran fills this lovely blog with gorgeous, airy, and light-filled food photography paired with fresh, healthy, and delectable recipes.

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See what I mean? I think I just might have to pick her new cook book, to motivate me to follow through with a CSA and to experiment more with seasonal produce!

Old Fashioned Corn Bread

On our trip to Napa Valley last month, we visited Bale Grist Mill Historic State Park near St. Helena. It was an absolutely beautiful stroll through the woods to reach the historic site where early settlers would gather to have their grain ground to flour by the water-powered mill. We brought home a bag of organic stone-ground cornmeal produced at the mill and I tried out a recipe to make old fashioned cornbread!

"The slow turning of the old grind stones and the dampness of the mill's site gave the meal a special quality for making cornbread, yellowbread, shortening bread and spoon bread. 
As old timers put it, "When meal comes to you that way, like the heated underside of a settin' hen, it bakes bread that makes city bread taste like cardboard." " -- Bale Grist Mill CA State Park Information

When I opened the bag of cornmeal, I could see what they meant-- the texture of the cornmeal was so soft and plush, but not overly fine or chalky the way traditional white flour can be. One cup of cornmeal made a whole loaf that lasted us for weeks: it made for a great lunch with a soup and salad, a yummy side for dinner, and even a quick breakfast that we could just heat up in the mornings and have with a glass of milk!

Adapted from Grandmother's Buttermilk Cornbread on allrecipes.com
Prep Time: 20 minutes
Bake Time: 30 minutes

Ingredients:

• 1/2 cup butter
• 2/3 white sugar
• 2 eggs
• 1 cup cornmeal
• 1 all-purpose cup flour
• 1/2 teaspoon salt
• 1 cup buttermilk (I did not have buttermilk so I used lemon juice and regular skim milk, described in the directions)
• 1/2 teaspoon baking soda

Directions:

1. Preheat oven to 375 degrees F (175 degrees C). Grease an 8.5 inch loaf pan.
2. Heat the butter in a bowl in the microwave briefly. Remove from the microwave when a small solid of butter still remains and stir to completely melt. 
3. *I did not have buttermilk so I used lemon juice with skim milk instead* Buttermilk is not butter and milk; rather it is milk that has been slightly curdled with acid, giving it a thicker consistency. The ratio to substituting with regular milk is generally 1 tablespoon of lemon juice to every 1 cup of milk. Stir and let the mixture sit for 10 minutes. 
4. Combine the buttermilk with baking soda and watch for a slight bubbling. This shows that the baking soda is still fresh and that the bread will rise sufficiently. 
5. Add the eggs, butter, and sugar in a mixing bowl and beat until well blended. Pour in the buttermilk and baking soda mixture. Stir in cornmeal, flour, and salt until well blended and few lumps remain. 
6. Pour batter into the prepared loaf pan. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

There you have it, fluffy and fragrant cornbread! Yum!

How Deep the Father's Love for Us

Nothing makes my heart melt like flowers. This past weekend Will and I took a trip back home to San Diego to spend some time with my family and my dad proudly showed off his recent gardening projects. Last year, his make-shift vegetable patch was his pride and joy. At the end of fall, we took home a big bag of his home-grown tomatoes.  Now that its springtime, I'm sure my mom has been nudging and prodding him about filling in some of the drearier looking parts of the yard with some bright spring blooms.

I noticed a few new colorful additions to the garden the minute I walked up the path to the front door. My dad went into the yard and picked a few more fresh blooms for us to bring back before we left that night. I just love the sunny yellow ranunculus and there are a few orange gerber daisies hiding in the mix too. I arranged them in a small floral mug since the stems were trimmed short and they have a been a sweet reminder of my father's love for me.

I guess a part of me, no matter how old I am, will always be a daddy's girl.

Whenever I think of a father's love, I can't help but think of the song "How Deep the Father's Love for Us." I have a heavenly father who loves me so much more than I can ever know or imagine. It is because of His great love that I have an earthly father who loves me too. If my earthly father wants to lavish me with good and beautiful things with his limited time and energy, how much more my heavenly father who is almighty and eternal!

Moreover, because of His great love, He sent His son Jesus on a search and rescue mission to save all of His lost and broken children. This words of this song states it beautifully.

How Deep the Father's Love for Us

by Stuart Townend

How deep the Father's love for us,

How vast beyond all measure

That He should give His only Son

To make a wretch His treasure

How great the pain of searing loss,

The Father turns His face away

As wounds which mar the chosen One,

Bring many sons to glory

Behold the Man upon a cross,

My sin upon His shoulders

Ashamed I hear my mocking voice,

Call out among the scoffers

It was my sin that left Him there

Until it was accomplished

His dying breath has brought me life

I know that it is finished

I will not boast in anything

No gifts, no power, no wisdom

But I will boast in Jesus Christ

His death and resurrection

Why should I gain from His reward? 

I cannot give an answer 

But this I know with all my heart 

His wounds have paid my ransom