Strange Weather & Bloody Elbows

Just getting over the record breaking heat wave from last week which resulted in tropic-like rain showers, thunder and lightning in 103 F temperature.  Stranger still in conjunction with the 'earthquake weather', we experienced a full moon and the Equinox which all coincided with one of the most stressful deadlines at work resulting in  A LOT of weirdness and hurt feelings at home AND work, where generally I tend not to cross the lines but this time...ACK!...

Is Jesus coming?????  View of the sunset from the intersection of Melrose and La Brea on my way home from work.

Peter had an early call time at work so I reheated last night's supper for my daughters' lunch:  aka 'Bloody Elbows' nick-named by Bean herself.  BTW, a fitting name for my kid who often times get scrapes, cuts, bruises, fat lips, and black eyes living with us and playing as hard as two boys on a sugar and caffeine high.  I am surprised no one has called us out at school for our parenting skills...

Bean's beloved 'bloody elbows': home made ragu and ground sirloin, Peter calls this 'American Chop Suey'.

Food Rookie Note:  Basic ragu consists of chopped (all equal parts, approximately 1 C.) onions, carrots, celery, eggplant (if you have it, it's quite okay if you don't).  Saute in the same sequence 5 minutes in between allows the ingredients to caramelize and reach a sweet, depth of flavor.  Finish with minced garlic, tomato paste (for thickness), and chopped tomatoes with their sauce...yum...  Not clear if I am predisposed to loving Italian food but man it's as comfortable as rice and soy sauce.

P.S.  When you get the chance, check out Valentino, Paul Smith, and Sonia Rykiel Spring '11 cat walk on Style.com.

Bieber & Fever

The latest members to our home Beiber and Fever...my husband Peter says that if you position fighting fish so that they can see each other it's better for their health.  Their fins spread and they stay alert....

Bean looks at them frequently to make sure they are "not dead".  We are in the middle of renaming the fish, Biebs is not happy with their names.


I have a deep fondness for 'trough food' as Peter likes to call it.  Strip Mall restaurants are my vice:  large portions and consistent flavors.  I never said I was a food snob.  In fact, because I grew up poor and hungry, I am obsessed with large portions at chain restaurants in particular.  Peter does not like to admit this but sometimes on Date Night we actually go to The Grove for Italian trough food.

Chicken Fettuccine with green and red bell peppers, garnished with fresh cilantro.

For dinner, still in the middle of the heat wave:  Chicken and peppers with a light tequila and lime cream sauce.  This is one of my family's favorite meals, inspired by a similar pasta dish from CPK.  Because the flavors are sweet from the caramelize onions, peppers, and slightly tart from lime it's a perfect summer dish for supper.  I started testing this recipe last summer and shared it with our friends The Nicks' and tend to think of our time in Carpinteria together.   Finally, I think I have it right.

Food Rookie Note:  Making a light cream sauce starts with a lot of butter (6 Tbsp), don't burn it, simmer on low.  Cream (3/4-1 C) should be added at the end again over low heat just enough for the sauce to bubble but not boil.   Lime always at the end stir and shut off the heat.  Again, try your best to garnish.