Tasty bits sounds filthy, but the alternative was “and other offal news” but that sounds negative…as well as like I am going to give you tips and tricks on how to prepare the turkey giblets this Thursday. Which I am not. You are big boys and girls; you can Google it yourself. Hashtag lazyass.
My food blogging life has picked up considerably in the last few weeks, what with packages of meat orphaned at my doorstep, and a visit to an oceanside restaurant to sample a limited edition menu. Upcoming posts will include pie of both the sweet and savory variety, playing with artisan olive oils, a seasonal cocktail menu, and the most stressful wine post ever. Really. Look forward to that one. I’m also trying to play catch up with my International Food Bloggers Conference posts, seeing as how my flow was rudely interrupted with surgery.
In the meantime, I thought I’d chat you up with some food I’ve recently gobbled on ~
OK, sometimes a girl just feels like being fancy for breakfast and having some lox, cream cheese, onion and capers (CAPERS! That’s some fancy shit right there, man). Ignore the bagel, though, because it is merely the hockey puck shaped vessel of which to eat the quality ingredients topping it. I love bagels, but it’s really difficult to locate truly palatable ones. Einstein’s and Noah’s are above average, and I feel this is as good as it will get for the general public here in Los Angeles – short of unearthing a Jewish deli.
Rainbow Roll & Las Vegas Roll
When I go a very long time without sushi in my life – and I’m not talking about beautifully austere traditional sushi, but testosterone induced supersize Americanized rolls – I have a tendency to go bananas. Such is the case last week when my friend Evan and I went out to lunch. Due to a rocky history with San Gabriel Valley sushi, I spent hours an embarrassing amount of time researching the precise sushi joint I wanted to led us towards and wow, Yelp did not fail me! Though Maki & Sushi is just a touch pricier than I am used to, it was well worth it in terms of quality and service. I’ll definitely save my pennies to return there in a heartbeat.
Candied Bacon Eggs Benedict & Fresh Berries
As I am on the bread line, I tend to stay up to hours most working people deem “late”, while they in turn rise at an hour I typically refer to as “ungodly”. This puts a wrench in my schedule when I have to align my schedule with some day walker’s whims. Sunday was such a morning. I’d made plans to go to the Hollywood Farmers Market – escorting my mother and her friend via train. Oh, sweet freckled Jesus deliver me from ever having to teach another middle aged adult how to utilize public transportation. I’m done.
At least my efforts were rewarded in the form of candied bacon Eggs Benedict and a stiff drink from St. Felix. Note to self: Go back for happy hour.
I’d been meaning to swing by the Hollywood Farmer’s Market anyway to visit Gavin Mills, former executive chef of Wood and Vine, whose skill for charcuterie matched his passion. Passion turned into living the dream with his new endeavor, Mills + Company. I’ll be blogging more on them later, though, so I’ll leave you with just this sneak peek:
My favorite is chicken liver mousse
That’s just about all of the personal food news I have at the moment, but I haven’t done too badly for myself this last week, huh? I have to switch my brain to Thanksgiving Mode and thank my lucky stars my two responsibilities lie with a batch of deviled eggs and a pumpkin-y dessert. I’m getting together with a friend for a potluck and to work on a Top Secret Project.
What are your Thanksgiving plans? Do you have to cook/bake, or do you just get to sit back, relax and gorge?