Summertime Besttime

This is why I live in LA. (and because I’m married and he lives here along with our two kids and dog. Among other reasons, summer peaches and tomatoes are up there)

~After a long break, my new site launches with this end of 2019 summer virgin post on KitchenLit101.com.
Writing against the grain these days. Thank you for being here! ~ Steph

I read recently that when you have one foot in yesterday and another foot in tomorrow, you’re just pissing on today. That makes sense in every way to me, except in this moment when I’m looking back at all that’s happened in 2019, in nostalgia and gratitude for most of what I recall in these past 8 months. I used to scoff in cynicism and criticism at the silly named “Cafe Gratitude” here in L.A. until I became part of a “gratitude” chain with some fellow ladies over the last few months. We practice gratitude daily, shared through a text chain, connecting our wide range of experiences with a common theme of gratefulness. If you’re here looking for advice, take this first bit and implement it with a few like-minded friends.

One of Pearly’s thrown together lunches.

I’ll be over here in gratitude for summer melon, zucchini and tan lines.

Summer seems to create this much needed distance from schedules and expectations, and by the time it’s over (or nearly over), just like most things, I’m eager to return to stricter routines. We have this brief moment left in this year’s sunny break, and I’ve yet to, in my life, embrace it this closely. Two days left here in paradise, in Malibu where we’re gifted a retreat with family, and I’m soaking up every last peach and tomato I can get onto these blue and white plates.

I haven’t been very good at taking pictures lately, since (you know) living, but an example of summertime Malibu lunches is this weird mix of Hampton’s like beauty mixed with roll and rock boys and girls mixing up fresh air and salads with holed up, den-like creativity.

Fresh tomatoes with raw purple onion and Pearly’s Aussie touch of malt vinegar and salt, prosciutto wrapped peaches drizzled with orange blossom honey, basil and s+p, an egg salad made with a touch of curry, mayo and mustard, served with a warm salted baguette and a charcuterie (if you can call it that) plate of cold cuts, Jarlsberg, brie, a few salami stacks, pickled onions and sweet gherkins. And fresh soldier cut watermelon.

Summertime is truly the best time. Not just for swimming breaks and binge reading sessions, but for me, its produce mostly. Blindly farmer’s market shopping by touch and smell reaps the most reward. Somehow pulling it all together, setting the table, herding the misplaced loungers from the pool and scattered quiet zones around the property can take a minute. In that minute, I’ve become skilled at brewing some form of non-alcoholic drink that rivals any Syrah or Riesling. I finally called it quit on the booze last December after a few years of see-sawing on and off the wagon; my taste buds, dreams, relationships and mental state are thanking me on the regular for this privileged decision to stop something that doesn’t serve me any longer. So enter Seedlip, FreWines, Ariel Cabernet, Vignette, Crodino… and every NA beer I can find that doesn’t suck.

I’m a steadfast endorser of non-alcoholic drinks, so to say Seedlip is a gamechanger in the the “spirit-free” world is an understatement. Not only can that gorgeous bottle rival any on a bar shelf, but the taste and smell are shockingly similar to a clean gin, without the painful bite. Served with a lovely tonic water or soda, a bit of cucumber and lime, it won’t matter that you’ve not got a buzz on. These drinks scream summertime by the pool…when you’re taking a break from the Whispering Angel Rose… Seedlip is “what to drink when you’re not drinking.” I have come to realize that drinking alcohol is like pouring gasoline on my anxiety. So coming up with alternatives has not been a chore, but a delight. I’m sharing versions of my faves on an instagram handle @clubsodala. Just a few…

Crodino with FreWines Champagne. A NA Aperol Spritz.

FreWines Sparkling Rose with Raspberry Spindrift.

Vignette Pinot Noir Soda.

Seedlip Garden with Lemon Fever Tree Tonic.

This year to date, looking back through my personal photos, it’s hard to believe how much has happened, yet how little we have to show for it, publicly, since we’ve been living above documenting. Of course, there’s the trick… how much to share, how much to keep private? In a culture of scarcity (not of product but of heart), what is enough, what is too much? However, also in a culture of abundance and immeasurable gifts, we’re proud of what we do. And perhaps need the acknowledgment to persevere. Most valiantly, we all just do the best we can. By not pissing on today, perhaps I can look back and ahead, and share a bit of what’s been between; a glimpse of a life you probably don’t care about. But it’s mine. And it’s awesome. If the only people who read this are my mother and my therapist, I’m good. Two readers! Self published!

Anyway… summer salads.

Seared Ahi with arugula, crispy onions, mango, avocado, and scallions with pan drippings for dressing

Romaine with rotisserie chicken, avocado, black olives, purple cabbage and crispy chickpeas, with Tessemae’s Green Goddess dressing

I’ve been in a deep dive with salads all year. Nothing new about this, but staying creative in general, let alone with different versions of a plate of lettuce, can be a wormhole. I’ve been a dressing snob for years whipping them up from scratch, but I’ve newly embraced store bought, wholesome ingredient dressings as a way to minimize panic to serve. Strange what surrender feels like, even in the world of salads. Short cuts are okay. No one got hurt. No one is dead. No one cares.

At the end of my 101 day break from booze, Sam drew me several logos for “101” as a reminder we are always learning.

The 2019 short list goes like this: Bye bye alcohol, hello living. We got a dog named Roger. I organized a LOT of clients homes and offices. I fell in love with Brene Brown. One kid turned 5. Another turned 10. Phantom Planet reunited. I enjoyed catering a few events. I fell madly in love with chocolate. My husband played the Super Bowl (casual). Finished two (about to be three) Prolon fast mimicking diets and never kept the weight off (don’t care, but trying once more starting Friday). Went to Cabo with nearly every friend we know. Went to Big Bear where Flynn had his first ski lesson. Went to Florida for Spring Break. Sold our House. MOVED. Read more books this year than in the last five. Was a damn good mom. Fell in love all over again with Sam. Lost a dear family member, while dealing with unresolved family trauma. Saw and loved Billie Eilish. Survived (still surviving) summer break. And did it all sober. I wish I could easily add a strong arm emoji here, but you get the point. Without pride or self righteousness, I’m just stoked.

I’m still working on how to incorporate the “101” logo into the site. I chose the image that looks like a lady showing off her muscles. Seems fitting for the missing emoji.

Wrapping up this first post with my favorite dessert… the banana split from The Ivy by the Shore.

Also fitting is tying up this first post with a banana split bow. Nothing makes my heart beat faster (without anxiety) than family hands reaching into the same bowl of a rainbowed dessert heaven. This right here, above all, is everything to me. Family, a sweet treat, community, abundance.

And above all gratitude.

Peach and Tomato Salad

Ingredients:

• 2 fresh yellow peaches, pitted and sliced

• 3 heirloom tomatoes, varying colors, cut into 1/4 inch slices

• handful torn basil

• s+p

• drizzle olive oil

• drizzle balsamic (if you want!)

Directions:

1. Plate the tomatoes and peaches, sprinkle torn basil over dish

2. drizzle oil (and balsamic if preferred) over fruit

3. season with s+p to taste

Playdates and Japancakes

By Steph Farrar

Oh so long ago, before weddings and babies, adulting and anxiety, I traveled to Osaka and Tokyo with Sam and his former band (please get back together) Phantom Planet. We ate our way around these massive cities in between their gigs and Harajuku shopping, blindfolded when tasting raw horse meat (to my and Sam's surprise), robata chicken gizzard, liver and heart - and the rest of this damaged animal, Ippudo ramen, crisp beer, and many other weird and wild dishes. 

The next afternoon, after jet-lagged Sam and I decided to dye our hair in a fancy Japanese Salon (where they had NO idea how to work with Caucasian hair) we met the rest of the guys at a pancake house, a chain actually. But to us, this spot was wholly progressive. 

Making a batter with a few simple ingredients.

We used to travel more; correction, I used to travel more. So when a memory from a decade back presents vividly like yesterday's sunset, something about it must've made it stick. It wasn't the egg in the batter, but something else ... it was just THAT GOOD.

I've always been an adventurous eater, even as a chap. I recall the first time I actually enjoyed avocado. I remember loving steamed cabbage, covered in butter and s+p, tossing cubed sweet potato back like popcorn. This doesn't seem that "adventurous" until you have your own 8-year-old who's the pickiest, most bland eater of all time. All the sudden a quesadilla would be a win for this mom. 

As my hair slowly recovered from the intense dye, a cabbage pancake sounded like a reprieve. Something crisp and unique for our American palettes. Shit, just something different from sushi, bonito flakes and ramen. 

I'm one of those ladies who always grabs last minute food magazines at the check-out stand at Gelson's. Bon Appetit, Food & Wine, Cooking Light, Real Simple...  you name it. Last month, Real Simple killed it. I pulled two pages and immediately started testing recipes for a few catering gigs. This gremolata below went so well over sea bass filets soaked in the fennel and farro, served over slow roasted tomatoes. Now, the japancake is a new staple in our house since making it for the first time in years. And the sauce is a forever larder stock. 

Just like the Japanese pancake house, adorned with dozens of topping options, the most important ingredient in the recipe is the sauce. Sriracha, mayo, ketchup, tamari (or soy, coconut aminos), Worcestershire. Die. Oh and scallions, which are really just an excuse to add green. 

Mix the cabbage, carrots, eggs, ginger, flour and s+p. Let it sit.

Between professional days, parent / teacher conferences, holidays and WTF days off for no reason, Vesper has had a LOT of playdates lately. Incidentally, the playdate is sort of a vacation for me. They play with each other, require snacks near constantly, but for the most part, they leave me alone. It's magic. I get to cook and play in the kitchen, shove food in their mouths as they scoot by, and carve out the time I need to be creative. 

I've been cooking so much for other people lately, for parties and vacations, small dinner or lunch gatherings. For someone who's always been the social butterfly in almost any setting, I'm reveling in the peace of stepping away from it all and focusing. Intent on feeding those I love and admire, winning their praises, sleeping with compliments. What a joy to provide. A joy beyond.

Feed your loved ones Japancakes. They will keep coming back for more. Just remind them to take beano before bed. Cause you know, toots. 

Japancakes  (Okonomiyaki)

adapted from Real Simple

Ingredients:

• 3 scallions

• 4 cups shredded green cabbage (from ½ small head)

• ¾ cup all-purpose flour (or almond flour for GF)

• ½ teaspoon grated fresh ginger

• 4 large eggs, lightly beaten

• 2 tablespoons tamari, divided

• 2 tablespoons canola oil

• ¼ cup mayonnaise

• 1 teaspoon sriracha

• ¼ cup ketchup

• 1 tablespoon Worcestershire sauce

Directions:

1. Slice scallions, separating white and green parts. Stir together cabbage, sliced white scallion, flour, ginger, eggs, and 1 tablespoon tamari in a large bowl until well combined.

2. Heat oil in a large nonstick skillet over medium. Add cabbage mixture; press to flatten and cover bottom of pan. Cover and cook until bottom is golden, about 8 minutes. Carefully flip pancake; cook, uncovered, until bottom is golden, about 5 minutes. Transfer to a serving platter.

3. Mix mayonnaise, sriracha, and 2 teaspoons water in a small bowl. Add ketchup, Worcestershire, and remaining 1 tablespoon tamari. Drizzle sauce over pancake and sprinkle with sliced green scallion.

Makes one large pancake or about 6 small ones. 

You can make this thing BIG or ...

A little smaller so friends can use their hands

Finish Strong

By Steph Farrar

Wow them in the end. That's always been my goal. On stage, finish with your best song; on the track, score with your fastest 400 yard dash of the season; on New Year's, compliment your love with the best toast of the year.

And on a cleanse, finish strong. Don't cheat. 

Because if you do, you will regret it. 

My favorite meal of all 30 days, shrimp with tomatoes and zucchini, topped with fresh parsley. So easy. Preheat oven to 400 and roast cut tomatoes with olive oil, garlic, salt and pepper for 15 minutes. Remove from oven and add shrimp to cookie sheet, roast for another 5 minutes. Serve over zoodles and top with fresh parsley.

There's a sick satisfaction with bragging rights. You've worked hard, you need recognition, you crave attention. Maybe that's why you did this whole thing to begin with? 

Or perhaps that is what your life has been about... attention? The world is a stage, yes?

Let's get back to food. 30 days of really good food. I hope I made this look easy. Because it is; it was. And it will be the next time I do (we do) another Whole30. I've decided to stick to this food plan, loosely. Yes, I will tear off a bite of that ridiculously good pretzel bread and warm butter before my Alaskan King crab and sautéed spinach, Yes, I will have a gorgeous glass of Cab with it. Yes, a bite of cheesecake every now and then. But moderately...proudly.

This goodness sneaks in with a major surprise. Blend 3 cups of spinach with one egg. Pour onto a parchment lined cookie sheet and bake for 15 minutes on 400. Cook egg whites in a little oil, top with tomatoes and avocado, s+p. A fake breakfast burrito! Whole30 would not support this, as any sort of carb "fake" isn't allowed. I said screw it.

Deprivation is one thing. And it's no good. Take something away from yourself and all you will do is obsess over its loss. 

But moderate with balance, realize you're not "missing" anything, and know it's only 30 days. It's meditative, restorative. 

One of the only meals I didn't make on my Whole30, from the Lake Arrowhead Resort and Spa, white and green asparagus with salmon topped with tomato compote. Marvelous.

Ever since I was little, I've always romanticized the notion of 'being a writer.' Actually, I romanticize most aspirations in my life, but tend to focus more on the end result, rather than the journey. 

I wanna be a writer, go on a book tour, sign autographs, high five strangers; I wanna be a rock star, sell millions of albums, tour the world, fly my friends to special vacations on yachts; I wanna host a cooking show, spread my love of gathering, drink wine like an Italian, listen to jazz while slow roasting lamb. 

Wait, that last one... that's gonna happen. And I'll romanticize it until it's a reality. 

Tender meatballs with slow cooked rainbow chard and brussels sprouts.

Chop chard and sprouts nicely, cook in a little olive oil and s+p while you make the meatballs. Combine 1 lb. ground sirloin, pork or turkey with chopped zucchini, an egg, any herbs you feel like, s+p, grated carrot and red pepper, form into balls. Heat olive oil in pan and sear the meatballs for about a minute on each side. Add sauce to pan (you can either make sauce like this (no cream), or add jarred sauce, my favorite is Rao's marinara). Let simmer on medium-low for 20 minutes. Add to chard and brussels.

Seaweed Salad with raw Ahi tuna. I don't care what diet you're on. This will kill you every time.

Combine high quality Ahi tuna with a touch of sesame oil, garlic, coconut amino, s+p, red pepper flake and let marinade. I bought this seaweed salad from Gelson's and it ruled. This is a great recipe, minus the sugar and replacing the soy with coconut amino.

I think life is a process of figuring out the joy thing... where do we get it from? Do we just pull it up like an onion from the soil and cross our fingers it makes a great base for life? Do we search for it with intent and purpose, or just let it arrive? 

Some people thrive on wellness and exercise, some cleanses and nutrition, some alcohol and drugs, some parenting, some addicited to work.  It's taken me this long, after being an athlete, a bartender, a singer, a songwriter, an actor, an assistant, a home cook, an organizer... (shit) to land in a spot that feels just right. Start with the heart of the home. the kitchen. And move out from there. 

Minestrone. One of my favorite make-in-the-morning go-to's. Recipe here. Skip the beans for Whole30 - and the pancetta if sugar is present. Use Pederson Farms bacon.

This wins every time I make it. Turkey burger patty over spagetti squash, with avocado, salsa and fresh cilantro. First roast your spagetti squash like French does it here. The combine 1 lb. ground turkey with one small diced onion, fresh herbs, and an egg. Make patties, cook over medium-high heat in olive oil for 3-4 minutes per side. Let rest. Plate over squash and top with avocado, salsa, and fresh cilantro. Die.

I'm missing my Whole30, something to obsess over daily, a focus. When I'm not working or writing, cooking or parenting, I feel a void. I had to take a break from organizing to let my body heal. Cause I'm old. 

All I wanna do is feed people. Manual labor hurts. 

Simple salmon skewer with onions and red and green peppers. I just grilled this right on a stove-top griddle. And served with an arugula salad with avocado and peach... lemon vinaigrette.

Three recipes - one day of your Whole30. Breakfast, Lunch and Dinner. Start with scrambled eggs in coconut or olive oil, Whole30 approved sausage, fresh fruit and an almond milk latte.

Breakfast above. Lunch below. Dinner follows. 

Chicken apple sausage with mustard, greens, mango salsa, red pepper and cucumber to dip into avocado crema.

The best chicken chili you've ever had. In fact, I'll probably do an entire post on this recipe. I stole it from the Whole30 instagram recipe page. In a nutshell... get out your slow cooker in the morning. Add one diced red pepper (or two), one diced onion, 5-6 minced garlic cloves, 2 deseeded diced jalapeños to the bottom of your slow cooker. Add 3 tbsp cumin, 2 tbsp chili powder, 2 tbsp dried or fresh oregano, 2 tbsp salt and freshly groud pepper. Add 1 lb. boneless skinless chicken breast and cover with 4-5 cups of chicken or vegetable broth. Cook on low for 5-6 hours. Remove chicken and shred with two forks. Return to pot and add one can of full fat coconut milk. Let cook on high for another half hour. Serve with fresh avocado and cilantro.

And a few more ideas before you decide to join this Whole30 journey...

I hate this picture. But the meal was excellent. Roasted sesame seed crusted pork tenderloin with cabbage, apple and pear slaw, topped with thyme. Combine 5 tbsp olive oil with a lot of minced garlic (like 5-6 cloves) s+p and whisk for a minute. Add the marinade and pork to a plastic bag and let flavors combine for at least a half hour. In a bowl, add half a head of chopped green cabbage, one sliced green apple, and one sliced pear. Top with fresh thyme. For the dressing, combine 3 tbsp olive oil with juice of half a lemon, s+p in a bowl and whisk. Add dressing to the cabbage combo and let sit. Preheat oven to 400. Remove pork from bag, cover all sides in sesame seeds and press into the meat. Sear on high heat on an oven safe griddle for 3-4 minutes per side. Place in oven for 14-16 minutes.

Sauteed, one-pan goodness. Ground turkey with sweet potatoes, spinach and topped with parsley. In a large sauce pan, bring one tbsp olive oil to medium heat and add one small diced onion. Cook for 2-3 minutes. Add ground turkey and brown meat. Add diced sweet potato and cook on medium-low for 15 minutes. Season with salt and pepper. Add 3 cups of spinach to the pan and let wilt. Cook for 3-4 minutes to combine flavors. Season with additional salt and pepper if needed.

Turns out diet can help reduce inflammation. Over the last 30 days, my thyroid levels have gone down, my overall sleep has set records in my life, and my general attitude about food has shifted.

This stuff really works.

It's only 30 days, remember? 

2 week Whole30 Shopping List

Proteins:

• 1 dozen organic brown eggs

• 1/2 lb. deveined shrimp

• 2 lbs. ground turkey / beef / chicken (or combination)

• 1 packet chicken apple sausage

• 8 oz. turkey sausage

• 1.5 lbs. boneless skinless chicken

• 1.5 lbs. wild salmon

• 1/2 lb. ahi tuna

• prosciutto

• 1 pork tenderloin

• 8 oz diced pancetta

Vegetables / Fruits:

• tomatoes

• 6-8 zucchini

• 2 large onions

• head garlic

• head green cabbage

• shredded carrots

• white and green asparagus

• rainbow chard

• brussels sprouts

• 3 red peppers

• scallions

• seaweed

• 2 sweet potatoes

• spagetti squash

• spinach

• romaine lettuce

• 2 cucumbers

• celery

• avocado (at least 3)

• jalapeno

• lemons / limes

• strawberries / blueberries

• mango

• 3-4 peaches

Spices / Herbs / Pantry:

• basil

• cilantro

• thyme

• parsley

• mint

• salsa

• coconut aminos

• almond milk

• almonds / hazelnuts

• olives

Plum and Ricotta Crostini

By Sierra French-Myerson

Snacks.  Wine.  Conversation.  Connection.  Boom!

Booming* is weird.  It’s a new adventure for me.  Those of you not exploring the world of app dating might not understand “The Boom”.  I barely do, but I’m trying.  I’m trying hard.  Trying hard to be open.  Trying hard to think outside of the optimal “meet cute” in the produce section of a grocery store.  Trying hard to date.  Trying hard to date through my phone.  It’s bizarre so far, to say the least…

I’m also not a tech / computer driven person.  So, “virtually” meeting people has been a rapid adjustment for me.  But…deep breath, take a pause…I’M BEING OPEN.  It’s just especially weird for me because it feels like a perverse video game.  You look at a picture.  “He’s attractive.”  So, you swipe right.  BOOM!  A connection is made.  What does that mean??  He liked your picture too?  OH MY GOSH, is it meant to be?  IT can’t be that easy.  But, ugh, I’m being “open” so, now, I will have a ton of awkward blind date-like app text message conversations with this man.  Uh oh…

But, I’m ready for it, and it’s just a beginning.  Sure, the beginning can be the hardest part.  What do we talk about?  I don’t care about rock climbing, but I do like tennis.  I see that you are 7.6 miles away.  Where do you live?  Culver City…cool I say.  “Where do you live?”, he asks.    “East”, I say.  And, then, radio silence.  Really, that’s how specific we’ve gotten?  In a city that stretches and reaches so far.  And, where the biggest (certainly my biggest complaint) about meeting people is that we’re wide-spread.  We’re in our cars.  We don’t randomly meet.  Especially, if we’re not 23 and regularly going to bars.  So, 7.6 miles is really a deal breaker?

Therefore, I “app text” pause on this guy, and, keep swiping.  I’M BEING OPEN.  Because, I want to have wine and snacks and conversation with someone compelling and exciting and attractive…to me.  And, ultimately have “that” connection…I want my “the one” BOOM.  And, as much as I’d like it to manifest itself in a classic and authentic romantic comedy style scenario, I’m going to commit to giving this app dating a chance.

I want to make the snacks for someone.  “Our” little tastes and treats that we eat while we get to know one another.  That I make again once we know we like each other.  And, then again, once we know that we love each other.  

I will say this now…if, I actually end up with someone through this world-wide-webness, I will have fireworks at our wedding…ideally, simply just sparklers…at our own table…as an homage…BOOM!!

*To BOOM is to Bumble

Plum & Ricotta Crostini

What you'll need:

• A loaf of Ciabatta, or other good quality fresh bread, sliced to 1/4 inch thick

• 2 different varietals of plums (I used both Dapple Dandy and Black Beauty, to offset tart and sweet)

• Fresh whole milk ricotta cheese

• Good olive oil

• Salt & Pepper

Directions:

Preheat oven to 350.  Arrange bread slices on large rimmed baking sheet.  Generously drizzle with olive oil, and season with salt and pepper.  Bake until golden, 15 - 20 minutes.  Let cool completely.

Meanwhile, slice / quarter plums.  There is no right or wrong here.

Once, crostini is cool, heavily spread each slice with ricotta.  Drizzle with olive oil.  Season with salt and freshly ground pepper.  Lay plum slices and segments however your heart desires;  casually or with strong intention (just like dating).  Drizzle plums with olive oil, and then again, season with salt and pepper.

And, keep your fingers crossed for a BOOM!

Whole30 (#2) for Immunity

By Steph Farrar

Recently I was diagnosed with a common autoimmune disorder called Hashimoto's, chronic inflammation of the thyroid. I know, I rolled my eyes too when I got the news of antibodies present in my blood, antibodies whose levels are gradually going up. After a follow up blood draw, and the news that selenium intake and mild diet changes didn't affect my levels, I decided to go full elimination (well not full, that's just too crazy for someone with the lower levels I'm experiencing.)

In lieu of jumping on a medical train, I'm adjusting diet and limiting stress (is that possible?) and retesting my blood levels in a few weeks. I've read and been told that eliminating gluten and dairy is a great first step, so I figured why not get rid of booze and sugar while I'm at it? I'm crossing my fingers diet helps reduce the inflammation and I can avoid taking drugs to aid my issue. 

I love being in control, hence a Whole30, or my version of it. 

Egg white scramble with turkey sausage, tomato and fresh basil ~ Heat a tbsp olive oil over medium heat and brown sausage, remove from pan. Add cut tomatoes to hot pan and cook for a minute, return sausage to pan, cover in beaten egg whites (or whole eggs) and scramble for about 1-2 minutes. Top with freshly torn basil.

I'm sharing my previous two weeks of recipes and a shopping guide to successfully complete the first half of your Whole30. I'm currently on Day 17, over halfway!! I'll share more recipes at the end as well. I finished a Whole30 last year and felt nothing short of amazing and 11 pounds lighter upon completion - read here about my first experience. Yes you're going to feel tired, you'll feel bloated, and you'll feel like you climbed Mt. Shasta once you're done. But it'll be worth it. Just don't celebrate with a whole bottle of champagne. Start with a glass! And make sure you slowly reintroduce foods. I'm serious. 

Zoodles with Turkey Bolognese ~ with a spiralizer, spin four zucchini into zoodles to whatever width you prefer, add a nice layer of salt and let them sweat in a colander over the sink while you make the sauce. For the sauce, heat a tbsp of olive oil over medium/high heat and brown your turkey (or chicken or beef). Remove from pan and drain excess fat, if any. Add another glug of olive oil and one finely chopped onion along with 3 cloves chopped garlic, cook for about 3 minutes. Add meat back to pan, along with a 28 oz can hand crushed tomatoes. Add salt and pepper and chopped herbs like basil, thyme, oregano, and parsley to pot and simmer for 30 minutes. Heat another pan with a tbsp olive oil and add zoodles, cook briefly to heat. Top noodles with sauce, fresh basil and crushed red pepper flake.

I'm a huge fan of zucchini, especially since I now get a weekly box of fruits, vegetables, and eggs from Out of the Box Collective. Can't suggest their produce enough for Southern Californians. If you struggle to make it to the Sunday farmer's markets while chasing your two insane kids around the neighborhood, this service is for you. 

Chicken Stir Fry ~ (Substitute coconut aminos for soy sauce, or Tamari for gluten free) recipe here.

Malibu Salad ~ Enjoy a light salad with crunchy Romaine lettuce, fresh tomatoes, cut cucumber and celery, shredded carrots, rotisserie chicken, peaches and Whole30 approved prosciutto. Add some salt pepper and use mustard for dipping! And always avocado if you have one.

Summer is a very busy time for us, as I'm sure it is for most peeps, whether you have kids or not. Either you're having way too much fun at the beach sipping on Rose' and balancing when to visit your therapist or pilates class (jerk) or you're managing four schedules, two adult's jobs, nannys, a social life, laundry and feeding humans. I'm the latter, clearly. And sometimes a plate of grab-and-go goodies does the trick. We get to spend time here and there in Malibu with Sam's parents, so Pearly always spoils us with the freshest of ingredients. And blue and white everything. 

Pretty and pretty easy ~ soft scrambled farmer's market eggs with fresh strawberries and blueberries along with a Califia Farms unsweetened almond milk cappuccino. Breakfast doesn't have to be hard, but can be hearty. Heat olive oil on medium / low heat and slowly scramble eggs until softly formed, don't overcook. Season with salt and pepper. Add avocado for a yummy fat.

Roasted sweet potatoes with over-easy egg and avocado ~ YES, you can have sweet and regular potatoes!!!! Cut sweet potato into cubes and combine with a few glugs of olive oil, salt, pepper and thyme. Roast for 30-40 minutes at 400 degrees (I like them crispy). Top sweet potatoes with over-easy egg and fresh avocado. Season with salt, pepper and red pepper flake.

This kind of detox really doesn't seem like you're missing much. Once you get into the groove, you forget that grains, gluten, a glass of wine, and cheese (the hardest for me) aren't in your system (kind of). You just feel so damn good, and so full, that it doesn't phase you. I swear. And It isn't forever. It's just 30 days. Don't forget that you're being good to yourself today. Also be reminded you will sleep the way your body is meant to... well, long and heavy. And you won't wake up in the middle of the night. Without sugar... I swear it's the enemy... our bodies are free. 

Whole30 Greek Salad ~ In a bowl, combine Romaine (or leafy greens), cut tomato, red pepper, cucumber, black olives, red onion, cooked chicken, avocado and top with slivered almonds. For your dressing, combine, 3 tbsp olive oil with 1.5 tbsp of balsamic oil, a dollop of mustard, salt and pepper and emulsify until combined. Or you can use a store bought balsamic vinaigrette without sugar added like Tessemea's.

When I have an organizing job (yes, I do that too), I always take my lunch with me so I don't have to stop for a break. The hours fly by when you're helping someone purge, and a quick salad is easy to chomp on while reorganizing a pantry. Grab some almonds and an apple and you're good until dinner. 

Take it easy on the nuts. They are NOT a low calorie food. 

Malibu Salad 2 ~ Another Malibu spread. I'm obsessed with pickles and olives. Don't be afraid to use these as your salt. Crisp romaine lettuce, fresh peaches, cut carrots and pickles, served with smashed avocado with lime, salt and pepper. I make little wraps with the ingredients. A Whole30 taco! And I never forget a La Croix. Why didn't I buy stock?

Baked eggs with leeks, mushrooms and thyme ~ Another oldie but goodie. Don't overcook the egg if you like them runny. Top with fresh thyme, salt and pepper. Recipe here. Make sure your hot sauce is sugar-free.

I forget how much I love mushrooms sometimes. They aren't a go-to for me, like tomatoes or cabbage, carrots or even beets. The earthiness works so well with the fatty, runny egg and one of my favorite onion flavors, leeks. And thyme, all the time (dork). 

Cedar planked salmon with cucumber jalapeño salad ~ Soak your cedar plank for as long as possible, at least 6 hours. Heat your grill. Generously salt and pepper both sides of salmon and place on cedar plank, skin side down. Grill for 13-16 minutes, but don't overcook. Salad recipe here. Make brown rice if you're gluten not grain-free. For tomatoes and asparagus, combine 3 tbsp olive oil with three minced cloves of garlic, salt and pepper. Quickly whisk for about 30 seconds. Combine with both asparagus and tomatoes and place on cooking sheet. Roast for 18 minutes on 400 degrees while salmon cooks on the grill.

It seems like a lot of eggs. It is. They're my favorite. Just take a break when you can. No one ever said you can't have salad for breakfast. 

Spinach frittata with turkey bacon and tomatoes ~ This can last you a few meals, by the way. heat oven to 400 degrees. Bring 1 tbsp olive oil to medium heat and add turkey sausage until cooked through. Remove from pan. Add a little more olive oil, add tomatoes and cook for one minute, add spinach and cook until wilted, another minute. Add sausage back to pan and combine. In a bowl, beat 6-9 eggs (depending on how thick you'd like your frittata) with salt and pepper. Add to pan and coat all ingredients evenly. Cook on medium low until egg sets. Place in oven for 18-25 minutes, until egg is set and cooked through. Remove and let cool slightly. Serve with salsa and / or hot sauce and avocado (of course).

I love any combination of frittata as you can grab it from the fridge, heat it up quickly and run out the door with your robe on, hair wet, and no bra. If you want to know what most mornings look like around here, there you go. 

Turkey Chili (with or without white beans) ~ Skip the shredded cheddar, sour cream and corn chips and you're Whole30 compliant. And then cry. Turkey chili recipe here, but leave out the white beans. And cry again.

Let's not forget soups. You can have soup for almost every meal here if you want. The next few weeks I'm going to play around with some new soup ideas. It's been a stretch to go there, since it's been 110 freaking degrees this week. And without a baguette to dip, my heart breaks a little. But this turkey chili is extremely filling and can last a few meals, like the frittata. 

I hope these recipes inspire you to give the Whole30 a try. Or at least give hope that this kind of detox is possible. In the meantime, while you're deciding whether or not to commit, eat that chili with beans and cheese, sour cream and a beer. Do it for me. 

Below is a shopping list to get you started. Beware of Whole30 snacks like nuts, dried fruit, Larabars, and Power Snacks. These calories will creep up on you and aid in bloating. 

See you in two weeks, with a glass of wine. 

2 week Whole30 Shopping List

Proteins:

• 2 dozen organic brown eggs

• 2 lbs. ground turkey / beef / chicken (or combination)

• 1 cooked rotisserie chicken

• 1 lb. turkey sausage

• 1.5 lbs. boneless skinless chicken

• 1.5 lbs. wild salmon

• prosciutto

• 1 lb. sliced deli chicken (no sugar)

Vegetables / Fruits:

• tomatoes

• 4-6 zucchini

• 2 large onions

• head garlic

• head green cabbage

• shredded carrots

• 3 red peppers

• scallions

• 2 sweet potatoes

• spinach

• mushrooms - large cremini or button

• 2 leeks

• romaine lettuce

• 2 cucumbers

• celery

• avocado (at least 3)

• bunch asparagus

• jalapeno

• lemons / limes

• strawberries / blueberries

• 3-4 peaches

• cantaloupe

Spices / Herbs / Pantry

• basil

• cilantro

• thyme

• cedar planks

• coconut aminos

• almond milk

• almonds / variety of nuts

• olives

EAT UP!!!!

And let me know how it's going please. I LOVE COMMENTS!!!!

Frittata

By Sierra French Myerson

Do yourself a favor...Take time to make brunch at least once this coming weekend.  Let if be uncomplicated.  Let it be fun.  Let it be easy.  Let it be long.  Eat.  Talk.  Laugh.  Eat.  Reflect.  Breathe.  Eat.  Laugh.  Repeat.

In our ever-growing complicated times, I'm finding myself having to remember to just stop and breathe more frequently.  Shut down and breathe.  1,2,3...ok.

Throwing together brunch has become especially important to me for this reason.  It is an almost essential part of my Sunday.  I ritually go to the farmer's market in the morning, and then I keep it simple.  Nothing grand.

A frittata.  Simple salads.  No fuss vegetables and fruit that I’ve gotten at the market.  Sliced, olive oil, salt, pepper, platter.  Whatever is around.  No stress.  Take your time.

Brunch is intended to be informal.  Frankly, it doesn’t even require cooking if that’s not in your “at ease” vision of the day.  Bread, cheese, tomatoes, fruit…brunch!

Brunch can even be a meditation of sorts.  Morning focus and breathing and ease of mind with no pressure to deliver anything other than food for friends and family.  The breathing even comes back naturally. 

Again, I encourage you to grant yourself the time to enjoy an effortless brunch at least once on the weekends…I promise it will help guide you into the poundings that these recents weeks seem to continue to deliver.  And, during the week while waiting in line, or on hold, or in traffic, turn down the news for just a minute and repeat the new mantra…Eat.  Talk.  Laugh.  Eat.  Reflect.  Breathe.  Eat.  Laugh…before you know it, it will be time for brunch again.

Frittata with Caramelized Onions and Boursin Cheese

What you'll need:

• 2 Tbs olive oil, divided

• 1 medium onion (white, yellow, or red), halved and thinly sliced

• 12 large eggs

• 1/2 cup whole milk*

• 2 Tbs. chopped chives

• 2 Tbs. chopped Italian Parsley

• 1/4 cup grated Parmesan cheese

• 1 package Boursin Cheese

• Salt & Pepper

*The key to the perfect frittata is the addition of the dairy.  For every dozen eggs, add 1/2 cup of full-fat dairy…whole milk, creme fraiche, heavy cream, yogurt are all good options.

Directions:

Preheat oven to 350.  Heat 1 Tb olive oil in an ovenproof skillet over medium heat.  Add onions;  stirring often.  Lower heat if onions start to brown too quickly.  Cook until onions take on a nice golden color.

Meanwhile, whisk eggs, milk, Parmesan, chives and parsley.  Season with salt and pepper.

Turn heat up to medium-high and add remaining Tb. of olive oil.  Pour the egg mixture over the onions.  Cook the frittata without stirring for 5 minutes until edges start to set.  

Dollop Boursin over the eggs.  Transfer skillet to oven.  Bake until set, 25-30 minutes.  Definitely don’t want to over cook the frittata, so air on the safe side and take it out 5 minutes early to double check if it’s done.

Transfer to platter, slice.  Can be served warm or at room temperature.

Chicken Milanese

By Steph Farrar

If someone held a gun to my head and made me choose one dish to eat for the rest of my life, this is it. Chicken Milanese, breaded chicken, schnitzel, chicken nuggets, whatever you wanna call it. This is it. 

I add lemon zest, parmesan, and usually fresh herbs to my breadcrumbs.

Over the past several months, I've started a part-time organizing business, called Stay Focused Organizing. After an initial email blast to all of my friends and family, I've been able to secure several amazing jobs, helping organize not only their kitchens, closets, offices, and clutter-zones, but also assist in making space in their lives (and mind / soul) for growth in the areas that really matter. Initially, I thought to myself, after years of being a personal assistant, "yeah, I'm really good at getting people's shit together." But I really didn't expect that helping someone else get rid of stuff they don't need, stuff that gets in the way of everything, would help me begin to define my purpose.

Don't get me wrong, this is hard work. I'm pretty sure my back is out, my wrist has developed tendonitis or arthritis, and I know the Goodwill donation guy by first name. He's really sweet. 

But, it's extremely worth it. All kinds of worth it. In fact, it's so worth it, I wanna keep doing it as long as my body can still manage. Still not sure why I didn't start this business three years ago when I was actively looking for work and became employed by Satan incarnate. Ah well... we live, we learn. 

Love those super bright orange yolks. They're like glue for the panko.

During the second day of a week long job for one of my first clients, while organizing her kitchen, fridge and pantry, she asked me about some of my recipes and if she could learn a few from me. So in addition to organizing, I've found the dream... purge, organize, clean, teach, and enjoy the fruits of our labor over a plate of delicious food... that's my kind of day. We surprised my client's lovely husband with a "schnitzel" like his grandmother used to serve as a real treat. We won all the things that day. 

This is one of those recipes that you'll use for the rest of your life, and not just with chicken. "Breading" is a simple process that you can implement with other proteins like pork and veal, soft boiled eggs, and various vegetables. A lightly breaded zucchini bite with an aioli dip might blow your head off. So once you get this simple technique down, you can use it however you want. Just make sure everything is laid out from the beginning so your cook time is perfect for serving a hot plate of food.

Chicken Milanese with arugula parmesan salad

Ingredients:

• 2-3 tbsp or a big glug of olive oil

• 1.5 lbs boneless skinless chicken breasts

• 1 cup all purpose or whole wheat flour (or sprouted whole wheat flour)

• Salt and freshly ground pepper - I combine in one bowl

• 3 eggs, beaten

• 1.5 / 2 cups breadcrumbs, panko, or sprouted grain bread, toasted and pulsed

• 1/4 cup grated parmesan

• Zest of one lemon

• 2 tbsp chopped herbs, like basil, thyme, oregano, parsley

• 2 cups wild arugula

• Shaved parmesan

• Extra virgin olive oil

• Juice of half a lemon

• Salt and pepper, to taste

Directions:

Rinse chicken and pat dry. Place the chicken between two pieces of parchment paper and either beat with a mallet or roll flat with a rolling pin. You can also place the chicken in a plastic bag and beat it with a hammer. Whatever you have on hand! The thinner, the better. If you prefer your chicken thick, skip this step and add three minutes to your cook time. Place chicken on a large platter and season both sides generously with salt and pepper.

Lay out three shallow bowls. Fill one with flour, one with egg wash, one with breadcrumbs. Add the grated parmesan, herbs, and lemon zest to breadcrumbs. 

Heat oil in a saute pan or heavy bottomed pot.

One chicken breast at a time, dredge in flour first on both sides, egg wash, then breadcrumbs on both sides. You can place the breaded chicken on parchment paper at this stage, top with a second piece of parchment and press the breadcrumbs into the chicken by rolling a rolling pin over the covered chicken. But you can also skip this step. 

One to two pieces at a time, add the chicken to the pot. Cook on first side for three minutes. Flip and cook for an additional three minutes. Flip one more time and cook for 30 seconds. 

Place on a cookie sheet and let it rest. Continue with remaining chicken. 

In a bowl, add arugula. In another bowl combine 1/4 cup olive oil, lemon juice, salt and pepper. Whisk until emulsified. Line the bowl of the arugula with a bit of the dressing and gently toss with your hands. Arugula is very delicate. 

Plate chicken, top with arugula salad and shaved parmesan. Maybe give it a little salt and pepper pop for additional flavor. Enjoy!

If you're interested in any organizing work in your home or office, please leave a comment and I'll respond with a list of services and price listing! Or go to stayfocusedorganizing.com! 

Now pig out. 

xo

Dutch Baby

By Steph Farrar

I'm always looking for ways to get protein into my kids bodies. My daughter decided to veto eggs from her morning routine recently, so besides turkey sausage and yogurt, it's been a struggle. Enter Dutch Baby. 4 eggs, milk or cream, flour. Done. 

Not long ago, one perfect Saturday morning, Vesper woke up before anyone (which is rare),  came into our room to let us know she would make her own breakfast, get Flynn up and feed him, put on some cartoons and let us stay in bed. Needless to say, this was the best morning of my and Sam's parenting life to date. We stayed in bed until 9 am, with the low hum of a golf tournament on the tube and the sweet sounds of two kids enjoying Paw Patrol and pancakes. This is the dream. 

Of course it didn't last long but it was an epic display of independence and compassion, even love. I think Sam and I are still embracing this kind gesture from Vesper. 

So Sunday morning, I had to make their favorite, a breakfast they crave and love, appreciate and devour. A Dutch baby. A pancake with protein and berries and all that's good in the world. 

Speaking of all that's good in the world...

V and I recently made a video, cooking this Dutch pancake and it went off without a hitch. The popover slid right out of the cast iron pan like never before, V made some adorable comments about adding "love" to the recipe, and we had an afternoon sweet treat together. 

You can enjoy a Dutch Baby for breakfast and dessert. When you add powdered sugar, berries and syrup, anything tastes good. Also, you can make a popover like this in muffin tins, as my Mum-in-law does, cooked for less time, about 15 minutes. We serve the "Yorkshire Pudding" with a Sunday Roast, gravy, cauliflower and cheese, roasted and mashed potatoes, and roasted root veggies. It's like Christmas dinner every time she makes it.

Now I'm hungry. 

Enjoy on a Sunday. Put some bacon in the oven on parchment paper at the same time. Cook for about 20-25 minutes and everything will be ready at the same time!

Dutch Baby

Ingredients:

• 4 eggs

• 2/3 cup flour

• 2/3 cup milk or cream

• 1 tbsp butter

• lemon wedges

• maple syrup

• powder sugar

Directions:

Heat your oven to 425 degrees.

In a blender, pulse eggs, flour and milk or cream for about 10 seconds.

Melt butter in a cast iron skillet and remove from heat. Add your batter to the pan and place in the oven for 25 minutes. Don't open the oven!

Remove from oven and top with a squeeze of lemon, powdered sugar and syrup. I always serve with fresh berries. 

Tacos and a Loss for Words

By Steph Farrar

It’s been a while since I’ve posted, and while I’m a little embarrassed by it, as this is a forum to express myself, I’ve also just been out of words.  The past few months has been littered with exhausting work and play, developing projects, the creative process, a haunting election, and now the aftermath of said political hoo-haa. Of course, there are words, there are millions of them to be said and written and expressed, but I’m having difficulty putting together sentences that reflect the times along with my broken little heart.

How do I discuss food, or something delicous I whipped up out of pure necessity, while Iran is testing ballistic missiles? How can I sit and enjoy the SAG awards or a Federer / Nadal major final while a beyond arrogant narcissist rules the roost and threatens the only America I’ve ever known? How do I talk to people in my life who voted this thing into office and not become vehement, or saddened, or back to the depressive state I’ve worked very hard to climb out of?

Just do it, I guess? I’ll just do it.

I’ve been rather sick of feeding myself and people lately. I’ve reached a plateau of recipe testing; it’s become banal. Only in the wake of too much to read, to catch up on, dozens of causes to support and protest, time sucked away on too regular a basis. The only way I’ve been able to make more time is by opening up my late evenings to expression and creativity. Usually by the time both my kids bodies and minds are fast asleep, my head hits the pillow, I’ll read for a bit, and that’s a wrap. That’s all I got!

A few things. When you’re sick of feeding people, use what you have and just get it done. This will make you feel creative, feed your aching tummy, and get you on your way faster to the next or current project you’re working on or toward. I claim rotisserie chicken, often, as one of the most important and useful things in my fridge for grown-up and kids meals. Another thing; with this year newly under your belt, give your body some sort of break. Give it a little detox if you can manage. I made the insane committment to myself 14 days ago to cut out alcohol for 60 days total, and holy bananas, I’ve never felt better in my life. I’ve been blaming bad sleep, anxiety and mild depression on parenting. Nope. All that crap is gone with the toxins in my body. Clean body, clean mind: balanced, productive mama.

Sam says parenting is full of “long days, short years.” Even in a quiet home, two kids at school, abruptly 3 pm creeps up, and I’ve barely made a dent in my creative endeavors. The struggle to make ends meet, keep myself happy and content, produce art and work that makes my soul sing… is truly endless. And thank God it is. I don’t know where I’d go if I yielded.

I won’t belittle the creative process with a forward bend into “make these easy tacos, get happy.” We are all craving ease right? Feed these human people, feed ourselves, keep our heads up, show up, do our best work. Try to remain calm and collected, focused on a process of seeking joy and purpose? Impeach an insane president? Test the boundaries of the human condition? We can do it all. Together

Flynn picked out this avocado for me. Lucky Californians get the best avo’s, never short. I made a very simple Sriracha / buttermilk dressing to drizzle on the tacos, and it truly made all the difference in flavor and my general attitude toward this new year.

I don’t know if a food blog is the best forum for introspective transparency, but this is my place to unfold and let you have my heart. In the middle of what feels like a large open room, where I’m a bit afraid, I’m somehow filled with the knowledge that we are never alone. There is no alone! Thank the stars we have each other if we choose to reach out, to get out of those comfortable slippers and put on our working boots.

I love cooking shortcuts. Hence, rotisserie chicken. If you are a meat eater, I suggest one a week. Then make some stock from the carcass.

I hope you enjoy some peace this week, knowing you are making a difference. Maybe fold your arms around a friend for an extra long hug. She probably needs it.

Rotisserie Chicken Tacos

Ingredients:

• 2 cups cooked rotisserie chicken, diced

• 6 corn or flour tortillas

• 1 medium red onion, diced

• Olive oil

• 1 avocado, peeled and diced

• 8 oz, crumbled queso fresco or feta cheese

• Bunch cilantro, finely chopped

• Salt and pepper

For dressing, combine:

• 2-3 tbsp Sriracha

• 1/2 cup buttermilk

• 1 tbsp dill, finely chopped

Directions:

Heat 1-2 tbsp of olive oil in a saute pan. Add onion and cook for 3-4 minutes or until fragrant.

Add chicken to pan and stir. Season with salt and pepper. Cook for an additional 3-4 minutes until warm.

Over an open flame, char tortillas for 10-15 seconds per side.

Add 1/4 cup chicken and onion mixture to tortillas. Top with cilantro, avocado, crumbled queso fresco, a squeeze of lime and a pinch of salt. Drizzle sriracha / buttermilk dressing over top.

Wrap tortilla in foil and let sit for 1-2 minutes, allowing the cheese to melt and flavors to meld.

Enjoy!

Noodles and a Marathon

By Steph Farrar

(Marathon length post, so SPOILER)

It all started Alumni Weekend, last October 2015, 20 years after high school. I stayed with one of my oldest and dearest friends on Lookout Mountain, TN, where I was raised well, even after all the middle-of-the-night sneak outs and kissing boys, smoking cigarettes unwell. I drove into town from Atlanta with another high-school sister, my senior roommate, the only year I boarded away from home. When driving North to Chattanooga, you round a corner directly under Missionary Ridge and just beyond the bend, a great looming, vast city, bordered by mountains, hills, and ridges announces itself to you.

And when we came upon that reveal, we hurrayed. It was actually quite comforting that we were happy to be back. Nearing the end of our thirties, it's basically an even playing ground now. We're almost (if not) mid-life, searching for answers, for purpose and meaning. And it's just now getting a little easier to accept that I'm not 25 anymore.

But it still hurts.

However, not quite as much as a half-marathon. So I have Kathleen of Lookout Mtn. to blame for the pain. As well as the achievement. After our athletic years in high school, both runners, and after the reunion, she signed me up for the Vancouver Seawheeze half-marathon in August of 2016.

Signing your friend up for a half marathon is kind of like giving someone a fish for their birthday. Like, ugh... I have to deal with this now. I have to train, book a ticket and inevitably run 13.1 miles?  But damn if it didn't pay off (not that a fish really pays off; it's a pain in the ass actually.) But finishing 22k? That's some will power, Jedi mind shit. And I'll never regret a single step.

Bucket List

I don't care if you worked out today. One of my favorite lines is, "I don't want to hear about your workout unless you fell on the treadmill and broke your face." But I'm sorry to report I am here to brag. One bucket list item checked off, completing a half-marathon before 40. Because I'm an idiot. And I like any kind of adrenaline rush, like a runner's high. Ask me about bungee-jumping off a freestanding gondola in Interlocken over turf, or paragliding off a low Lake Tahoe ravine. Good move dummy.

So...this is our Before.

The Starting Line is nearing and the pressure and excitement is everywhere. It's infectious. There is no way I'm not gonna finish this race.

I love the marooned lady in the forefront, hands on her friends shoulders. A lovely, human moment.

I can say one thing about Vancouver.

Canada.

God I love Canada. It's so clean. Calm. Generous. Warm. Even though it's usually freezing. They're all just SO NICE.

If you're going to run 22 kilometers on a Saturday morning, it might as well be somewhere breathtakingly beautiful. It's difficult to shoot good photos while jogging, but I tried. I met Vancouver downtown at the impending Starting Line. I greeted this city one mile at a time; throughout the riverwalk, over and back along an extra long bridge with elevation on both ends, mermaids, surf sirens, a guy manning one of those water hover suits holding a sign of encouragement, pumper-uppers on stationary bikes, inching us 1k closer, a sign which read "Ryan Gosling is waiting with a puppy and a beer in 5K. You can do it!" and most importantly, a GREAT playlist.

There are some people who crave camera time. And some who'd prefer to remain behind, masked, private. (I tend to shift but in this case...) you would have to pay me to dress up like a mermaid, paddle board on a melted glacier in a Grecian robe, or sky rocket in a hover-water IronMan suit... with the goal of encouraging half-marathoners to finish strong. I would just rather run the marathon.

I must admit, their presence was passionate; the demonstration of art as a means to support and encourage was invigorating. And I believe I finished because of that support. My legs were little fried chickens.

But the end was near.

I took pictures of two meals from my time in Vancouver. After 13.1 miles of running, we walked four miles around the city, landing at The Noodle Bar, chowing on the BEST spicy Kung Pao Chicken and reminiscing how brave and successful we were. It's not even noon and we already made 30k Steps. So we ate whatever we wanted. And had Oysters, Beef Carpaccio and (I had a) Cabernet from Miku for dinner.

It looked like this:

then this...

then this...

then these amazing kung pao noodles and a cold beer:

Kung Pao Vancouver

then dinner at Miku... after a four mile site-seeing journey.

In my life, I've had some very proud moments... times when I've surprised myself with some level of success. Winning our Region Pentathlon as a junior, summiting Mt. Shasta summer before my senior year, shaking David Letterman's hand after performing with Weezer, Marrying the love of my life, birthing two watermelons, finishing a Whole30... and completing a half marathon.

Celebrating these moments, these successes has been paramount. I want to run the Malibu half marathon in November so I can power shove a huge bowl of carbonara into my mouth, from the local Italian eatery Tra Di Noi. Sign me up.

And keep these moments coming.

Kung Pao Chicken

stolen 1000%  from Feasting at Home

Ingredients:

• 1 lb chicken (or sub roasted cauliflower, see notes below)

• ½ tsp salt

• ½ tsp sugar

• 1 ½ tbsp corn starch

• 1-3 tbsp peanut oil or vegetable oil for frying - optional, see notes.

• 1 red bell pepper - or handful dry red Chinese chilies (see notes)

Kung Pao Sauce:

• 1 ½ tsp chopped ginger

• 1 ½ tbsp chopped garlic

• 2 tbsp water

• 2 tsp fish sauce

• 1 tbsp soy sauce

• 1 tbsp oyster sauce

• 1 tbsp vinegar (black vinegar if you have it, or use rice or white)

• 1 tbsp sugar

• 1 tbsp garlic chili paste (Sambal chili paste)

Garnish: roasted peanuts, green onion (sliced at a diagonal), lime, raw bean sprouts

Cooked noodles (2-3 servings), rice noodle or rice

Directions:

If making noodles or rice, get them cooking.

Cut chicken into ¾ inch cubes and place in a bowl. Add the salt, pepper, sugar and cornstarch to the chicken and toss.

(Alternately -- if using cauliflower, roast cauliflower florets in a 450 F oven for 25-30 minutes, with olive oil, salt and pepper)

Chop ginger, garlic and thinly slice red bell pepper into thin strips.

Measure all the condiments and place in a small bowl (water, soy, fish sauce, oyster, vinegar, sugar and garlic chili paste) and give a quick stir.

Heat oil in a wok over medium high heat, and when its hot, brown the chicken, turning, tossing and cooking through about 5 minutes.

Turn heat off and place crispy chicken on a plate lined with paper towels, blot.

Wipe out wok, add 1 tablespoon oil and heat over medium heat.

Add the red bell pepper and sear over medium heat until tender and just slightly charred in places, about 3-4 minutes. Make a well in the center of the bell peppers, add the ginger and garlic and sear (keeping them in the center), cooking and stirring 2 minutes until they are fragrant and golden. You may need to add a few more drops of oil.

Add the small bowl of mixed sauces to the wok and bring to a simmer, lower heat, then place the cooked chicken (or roasted cauliflower) back into the sauce and toss well, coating it and heating it back up. Serve over rice, noodles, or add the cooked noodles directly into the wok and sear them for a minute or two. Serve immediately.

Garnish with roasted peanuts, sliced scallions, lime and raw bean sprouts.

Notes:

If subbing with crispy tofu, prepare it in the same way as the chicken, blot, cut into small cubes, coat with salt, pepper, sugar and cornstarch (you may want to use a little more cornstarch) , and fry in the wok until crispy. Then set aside. (Alternatively, you could use "baked tofu" and not fry it, adding it at the end into to the sauce.)

*For a lighter version, use roasted cauliflower instead of chicken and add it to the wok with the sauce (at the very end). You, of course, can also add other cooked veggies, tossing with the flavorful sauce. You can sub another sweetener for the sugar, like agave, maple or honey, but flavors won't be balanced if you leave it out altogether.

*If you use the whole head of cauliflower, you may want to increase the Kung Pao sauce by half so make 1 ½ times the recipe). 

*Traditional Kung Pao also includes a handful of red, dried Chinese chilies (Thai red chilies are too spicy) . I usually toss these in at the end with the garlic and ginger, but in this recipe you don't really don't need to because of the chili garlic paste. If you do choose to use the dried chilies, add them in right after the the ginger and garlic, and decrease the garlic chili sauce in the recipe.

img_9656

Holy Whole30...

By Steph Farrar

So you're asking yourself, what the hell is a Whole30? Can I actually complete a Whole30? Just lean protein, fish, veggies, fruit, nuts and seeds for a month? No booze, sugar, grains, dairy, or legumes... 30 days?

Yes, you can do it. I swear, you can. If I can do it... anyone can. And it will, in fact, change your life.

The night before...

This is NOT a picture of Kobe's 60 point game on 4.13.16. This is exactly one week prior, when the Lakers were pulverized by the Clippers ... the last night before we started our Whole30.

Yes, we got tipsy, which at the time seemed like a good idea: 30 clean days on the horizon, a court-side Laker Game, no kid-duty until 7 am the following morning (there's the compromise). I do not recommend a big night before you start your elimination 30. It will make it more difficult to cleanse toxins in the those first few days, hence restless sleep, night sweats, even insomnia.

No one likes a hangover anyway.

About three days in, after the charm wore off, I started to question myself on why the hell I was doing this cleanse. I was scared. 30 days began to feel like an eternity ahead of me, after counting the hours of the previous three days, eager for bedtime. I'm one-tenth of the way there? This. Is. Bullshit.

So I visited a dear friend's local community garden a few days into my Whole30, picked veggies and herbs along with one beautiful strawberry, kickstarting my cleanse with fresh air, hot coffee with my favorite almond milk, and the biggest beet I've ever roasted. Along with some Fava Beans I couldn't even eat (no legumes on Whole30... here'swhy).

The ONE strawberry Vesper later savored

Craig, The Magus of Wattles Garden.

Sorry Craig. Had to show the world what this master botanist looks like! I will be visiting Craig more often ... to steal his produce and any free time I can sucker out of him. When you've known someone for over 20 years, there's never enough time to catch up.

A ladybug for good luck

So here it is. My brief rundown of what's to come in the next 30 days. This article is a great resource for what to expect, but it's not always the same for everyone. I'll kick start with a few words of encouragement, along with the ladybug above for good luck on your adventure. I'm 14 days post Whole30, and not only am I insanely proud of myself for finishing, but these last two weeks off the Whole30 has been much more difficult than on it. My body is so clean and tidy, it doesn't want a patch of dirt in it!

There are many good reasons why you should reintroduce foods slowly, nausea being #1. My tummy hasn't warmed to most ingredients not on the program. My palette is responding to less flavor than I've ever previously enjoyed. It's taking time to freely eat again. It's been a while since I've felt as accomplished, light on my feet, and awake as I have in the last four (now 6) weeks. So I'm trying to take it slow.

After friends Jason and Katie finished a Whole30, glowing like a perfect California summer day, nearly 20 pounds lighter between the two, and gushing about the benefits, I picked a day 30 days in my near future, with something to look forward to and celebrate... my best friend's birthday party was in 33 days. Perfect.

I highly encourage you to pick a day to celebrate... but maybe not your best friend's birthday where you could potentially get loose enough that your friends think you may have been roofied. Skip the pre and post drinking nights people. Seriously. I've yet to get back to par.

MY WHOLE30

Days 1-3: Clearly, on day 1, I felt horrible. Terrible hangover, so I didn't mind eating such a clean diet, minus avoiding milk and sugar in my coffee. I had gone to Whole Foods the day before to make sure I had a few staples to get going. Eggs, fruit, avocado, coconut almond milk, etc. I had lunch with my dear pregnant girlfriend and ordered a simple salad... brought my own dressing to avoid dealing with potentially cheating, especially as it's my first day! Dinner... easy, going to bed... easy, as I was exhausted from general life stuff. Day 1, down!

Day 2 was better, as I clearly wasn't hungover, but quite the opposite. Awake with wild energy, still hating the coffee and missing yogurt, but fine. Day 3, I was able to spend with my daughter, at a friend's kid's birthday party followed by a dinner at Au Fudge... my first night out, no booze. Kind of a relief to not have to pay for booze or an Uber! But I really missed the social aspect of it. Nights 2 and 3 were very rough. Patchy sleep at best, night sweats and tossing constantly. I could literally feel all the junk coming out of my body.

Days 4-8: Someone kill me, what have I signed up for? Oh wait, I'm the only one in charge? I can quit this thing right?

No!!! Keep going.

I think my husband would have poisoned me if he didn't know this cleanse had an end-date. So cranky. So mad at myself for putting us through this. Feeling guilty that Sam was attempting to go along for the Whole30 ride. Oh by the way, total exhaustion. Even after the first night of great sleep I've had in years, Night 4.

We had friends over for brunch that first Sunday and serving them up Proseco wasn't as hard as I thought it would be. I didn't even want it. At this point, I'm not only full of pride in my already successful first few days, but also full of what feels like air. SO BLOATED. And the time is passing very slowly. Days 4 and 5 were equally boring... tired and bloated, but sleeping so well that's it's nearly worth it. By day 6, the tyrant in me erupted. I was exhausted and extremely cranky. And stressed for some reason, perhaps giving up things I love, like wine, bread and cheese, was causing some anxiety. Days 7 and 8 lit up a bit... I felt lighter and happier, yet still very gassy and bloated (tmi). I managed to hit up yoga and hike both days, felt enlightened and energized. Starting to think this could be the new me.

Days 9-14: This stretch was particularly difficult. Days 9-11 fell on a weekend where all I did was cook. This was the lovely anchor of time where Sam and I tested some new recipes. We whipped up a veggie frittata for dinner, and for breakie the following morning. We turned Bobby Flay's salmon with brussels and gala apples into a Whole30 dreamboat. We also used my friend Craig's staples from his gorgeous Wattles Garden into a beet, avocado and edible flower salad. By Day 13, after counting the days to what I've heard as "Tiger Blood" day 14, I'm ready for a turnover. I need the bloating to clear, I want my stomach to be flat (like I'd earned), and yoga classes to feel good. None of which became true.

But still, epic sleep. And an overall, undying commitment to finishing.

Days 15-22: By Day 15 I felt great, had found a new normal, and somewhat forgot about this wild new diet. I ended daily journal entries about Whole30 timeline and recipes, and just decided to live. Also at day 15, my face completely broke out... as if I was going through puberty all over again. Luckily it cleared quickly, but herein lies another shining example of toxic elimination. Knowing I had less to go than the time I've already put into my first Whole30, the time began to fly by. And my sleep grew even deeper, my energy level was through the roof, and my overall attitude healthier and happier. One day at a time.

Days 23-29: By this point, I'm bored with food, sick of cooking, and over it. But of course I'm feeling full of energy and addicted to finishing strong. I remember actually stopping by the mirror more frequently to check out my thinning thighs and bootie. Only a few days to go.

Day 30: There's no way I've actually made it. Absolutely no way. What the hell am I going to do now? The evening of this last night took all my willpower to not pop open the special bottle of wine I bought for myself for day 31. I must admit, this in fact, was my hardest challenge... finishing. But I did it.

And the next early afternoon, Sam and I shared this:

SO WORTH IT.

And all the sudden I was quickly tipsy on Dom... and truly satisfied in my ability to enjoy it, without needing it.

I mentioned at the beginning of this post that this experience will change your life. It will empower you, energize you, reveal your will power, and your commitment to the promise you made to yourself. It will change the way you see food. It will change the way you order food, the way you shop, and the habits years of bad choices have led you to. You will read labels and find sugar in nearly everything. You will learn you don't have to drink alcohol to relax. You will be so damn proud of yourself that it will rub off on everyone in your life.

So do it. And let us know how you did!!!!

WHOLE 30 APPROVED RECIPES:

(written recipes in following Farrar post, here)

1. Ground Beef with Roasted Sweet Potato and Sunny-side up Egg, sliced avocado

2. Roasted Macadamia Nut Salmon with Brussel Sprout, Apple, Raisin and Bacon Salad

3. Mango, Avocado and Cabbage Slaw

4. Beet, Arugula, Avocado, Edible Flower Salad

5. Asian Cauliflower Rice with Egg and Bacon

6. Kale Chips

7. Breakfast Frittata Mini muffins

8. Nut and Herb Pesto with raw veggies

Basket of goodies!

Everyday Whole Grains; Part 2

By Sierra French Myerson

As Steph recounted recently, French & Farrar had a wonderful day in the kitchen with Ann Taylor Pittman, executive editor of Cooking Light Magazine a few weeks ago.  She joined us at Steph’s house on a Sunday morning to cook a few recipes from her gorgeous and enlightening new cookbook, Everyday Whole Grains.  We had a blast.  With no pressure to feed a waiting party of people, the three of us were able to just casually cook, swap stories, and enjoy ourselves. The day really resonated with me.  Steph and I had never met Ann.  We loved her cookbook and aesthetic taste, so we imagined our general sensibilities would act as a common ground and comfort to our afternoon with her.  “Hi, so nice to finally meet you.  Let’s make salmon.”  It could have been awkward and unnatural but, it wasn’t…at all.

Ready to go

Within a few minutes, we were fluidly chatting about everything, reaching way beyond culinary talk.  Food may have acted as the ice breaker, but we actually didn’t need it.  Before we knew it, we were laughing and gabbing our way through four of Ann’s recipes.  We started with her Buckwheat Hot Cereal around which we set up a sweet and savory topping bar.  It was so simple, satisfying, and adaptable.  Then, we made the Kamut Salad with Roasted Cauliflower and Avocado.  It was too delicious to breeze through to the next recipe, so we poured some wine, sat down, and relaxed over our perfect Sunday lunch fare.

Crunchy Zucchini Chips underway

Next up, we put together Ann’s Crunchy Zucchini Chips.  Inspired by fried zucchini, but way better, way crunchier, and way healthier, they are truly an ultimate snack or bbq side dish, and beyond easy to make.  We whipped up a simple aioli, and couldn’t help ourselves from dipping and grazing on them throughout the rest of the afternoon.

Almost ready for the oven

Having gone from breakfast to lunch to snack-time, the Crispy Herbed Salmon was a prime “dinner” choice as our fourth recipe from Ann’s book for the day.  So flavorful and crispy, it is an ultimate dish to keep in your go-to reservoir.  The crispy bulgar that coats the salmon is insanely good.  I could probably eat it sprinkled on just about anything.  Ann’s recipes are so versatile too.  I will definitely be trying out the crispy bulgar on other fish and proteins.

Delicious and light

As the three of us stood around the kitchen island nibbling on the salmon and gushing about the lovely day, I was struck by how at ease I felt.  Cooking with Steph is always a favorite time for me.  We are so seamless together, it makes it even that much more fun.  Life can obviously get in the way of days like this, but that Sunday acted as a wonderful reminder to me about the heart of French & Farrar.  We love cooking and hanging in a kitchen together, taking inspiration from others, and never taking it too seriously.  And, Ann was a fantastic addition.

Zucchini Cheers

Crunchy Zucchini Chips

Recipe from Ann Taylor Pittman’s Everyday Whole Grains

What you’ll need:

• 1/3 cup whole-wheat panko

• 1 oz. Parmesan cheese, finely grated (about 1/4 cup)

• 3 Tbs. uncooked amaranth

• 1/2 tsp. garlic powder

• 1/4 tsp. kosher salt

• 1/4 tsp. freshly ground black pepper

• 12 oz. zucchini, cut into 1/4-inch-thick slices

• 1 Tb. olive oil

• Cooking spray

Directions:

Preheat oven to 425.

Combine first 6 ingredients in a shallow dish.  Combine zucchini and oil in a large bowl; toss well to coat.  Dredge zucchini in panko mixture, pressing gently to adhere.  Place coated slices on an ovenproof wire rack coated with cooking spray; place rack on a baking sheet or jelly-roll pan.  Bake at 425 for 26 minutes or until browned and crisp.  Serve immediately.

Serves 4 (serving size: 8-10 chips).

Crispy Herbed Salmon

Recipe from Ann Taylor Pittman’s Everyday Whole Grains

What you’ll need:

• 3/4 cup Crunchy Fried Bulgar (recipe below)

• 2 Tbs. chopped fresh flat-leaf parsley

• 2 Tbs. chopped fresh chives

• 3 Tbs. canola mayonnaise

• 1 tsp. Dijon mustard

• Cooking spray

• 3/8 tsp. kosher salt

• 1/4 tsp. freshly ground black pepper

Directions:

Preheat oven to 425.

Combine first 3 ingredients in a small bowl, tossing well.

Combine mayonnaise and mustard in a small bowl, stirring well.  Arrange fish on a baking sheet coated with cooking spray.  Sprinkle fish evenly with salt and pepper; spread mayonnaise mixture evenly over fish.  Carefully pat Crunchy Fried Bulgur mixture evenly over fish.  Bake at 425 for 10 to 12 minutes or until desired degree of doneness.

Serves 4.

Crunchy Fried Bulgar

Recipe from Ann Taylor Pittman’s Everyday Whole Grains

What you’ll need:

• 3 cups cooked bulgar

• 6 cups canola oil or peanut oil

Directions:

Line a jelly-roll pan with several layers of paper towels.  Spread cooked grains out into a thin layer on paper towels.  Let stand 1 to 2 hours to dry out surface moisture, stirring grains occasionally.

Heat oil in a large Dutch oven until thermometer submerged in oil registers 375.  Do not use a smaller pot (moisture in the grains will cause the oil to bubble up vigorously).  Add 1/2 cup cooked grains to oil; do not add more than this, or oil may bubble over.  Cook 4 to 5 minutes or until grains are browned and crisp; do not allow temperature of oil to drop below 350 degrees.  Remove fried grains from pan with a fine wire mesh ladle; drain on paper towels.  Repeat procedure with remaining grains, 1/2 cup at a time.

Makes about 3 cups.

Relax and enjoy

Everyday Whole Grains; Part 1

By Steph Farrar

One half of French and Farrar, me ... Steph ... is 5 days into an elimination diet called the Whole30. Two days ago, day 3, I was feeling strangely hungover and sluggish after wiping all traces of sugar, grains, dairy and alcohol from my system. My first thought upon waking up that day was, "what the hell am I doing?" and "I didn't drink last night, did I?" and "isn't this cleanse supposed to make me feel better?" Then I channeled an incredible Sunday, two weeks ago, where I indulged in delicious, healthy whole grains, drank Rose' and played in the kitchen with friends. Only 25 more days to go, and until then, I'll reminisce.

Sierra and I had the pleasure of hanging in my kitchen with the lovely Ann Taylor Pittman, executive editor of Cooking Light Magazine. She visited to cook a few recipes with us from her excellent, beautifully composed, and informative new cookbook Everyday Whole Grains.

Savory and Sweet Buckwheat Cereal

Ann, Sierra and I immediately jumped into getting to know each other while sharing knives and swapping stories. You can never really tell how well you might or might not get along with someone you've never met, but after mere minutes in the kitchen together, a friendship was born. Born over delicious, clean food. The first recipe is a simple Hot Buckwheat Cereal. In Ann's book she points to the savory option. We decided to throw in a sweet version, which makes for a great brunch bar, when adding fresh berries, honey and/or maple syrup. You could even add brown sugar and a little cream if you wanted to get crazy (that sounds so good to me right now).

He chose sweet - big surprise

Flynn liked it too. He literally ate the entire bowl.

Next we got really excited to stink up my house with the smell of roasted cauliflower. Tip: if you're ever having company, I suggest baking something like brownies or cookies... or even sautéing onions and garlic for that "wow, it smells so good in here" entrance. With the cauliflower, folks will enter to the sweet smell of dirty socks. Or feet. Or simply the smell of cauliflower.

This is almost the exact moment I cracked open a bottle of Rioja Rose'. We didn't even need an icebreaker, but for an afternoon hanging in the kitchen, without the stress of serving anyone, Rose' was the perfect complement.

The cauliflower is roasted, the berries are cooked and pat dry and now covered in a bit of tahini dressing. It all comes together beautifully. This is one of the easiest and tastiest salads I've ever eaten. One I will make often. Once I can eat damn grains again. So May it is!

Serve it up and chill

Thanks to sweet Ann for joining us in the kitchen and teaching us such yummy recipes. And to Zoe and Harry for helping out with photos and chasing Flynn around while we dined, dished and drank!

Savory and Sweet Buckwheat Hot Cereal

Recipes from Ann Taylor Pittman's Everyday Whole Grains

Ingredients:

• 2/3 cup cooked creamy buckwheat hot cereal

• 1 center-but bacon slice, cooked and crumbled

• 2 tbsp. reduced fat shredded cheddar cheese

• 2 tbsp chopped tomato

• slivered jalapeno pepper

• 1/2 cup mixed strawberries, blueberries, and blackberries

• 1 tbsp honey

• 1 tbsp maple syrup

Recipe:

Savory - Top cooked cereal with bacon, tomatoes, cheese, and jalapeños... add a pinch of salt and pepper if needed.

Sweet - Top cooked cereal with berries and honey or syrup.

Each serves 1

Kamut Salad with Roasted Cauliflower and Avocado

Ingredients:

• 3/4 cup uncooked Kamut berries

• 4 cups cauliflower florets

• 2 tbsp evoo, divided

• Cooking spray

• 2 tbsp tahini

• 2 tbsp fresh lemon juice

• 2 tbsp warm water

• 3/4 tsp Kosher salt

• 1/4 tsp black pepper

• 1 garlic clove, grated

• 2 1/2 ounces baby arugula

• 1 ripe, peeled avocado, thinly sliced

Recipe:

Preheat oven to 475 degrees.

Cook Kamut according to package directions. Drain and rinse with cold water. Drain again and spread evenly on paper towels to dry.

While Kamut cooks, combine cauliflower florets and 1 tbsp of oil on a foil-lined jelly-roll pan coated with cooking spray. Toss well to coat. Roast at 475 degrees for 15 minutes or until browned and crisp-tender.

Combine 1 tbsp oil, tahini, lemon juice, the warm water, 1/2 tsp salt, pepper, and garlic in a large bowl, stirring well with a whisk. Toss cauliflower with 1 tbsp of dressing. Add Kamut and arugula to bowl with remaining dressing, toss gently to coat.

Arrange 1 cup of Kamut mixture onto each of 4 plates; divide cauliflower and avocado evenly over servings. Sprinkle avocado with 1/4 tsp salt.

Serves 4

IMG_8681

Feels Like Summer, Must Be Summer

By Steph Farrar

I moved to Los Angeles exactly four days after I graduated from college. The only reason I didn't start my drive West the day after receiving my diplomas: graduation-party-drunken-barefoot-tennis-broken-foot happened. It was my left foot, and I drove an old-school stick shift Pathfinder at the time, like a good Southern gal. So, like any amazing mother would, mine flew to Dallas on a whim to drive my broken ass to L.A. Thank God, as that drive alone is brutal.

Start simple

Sometimes when I wake up in this magical city, I'm greeted by the sweet sound of birds faintly chirping, as if to wake their friends, but leave us sleepers in peace. It doesn't bother me; I'm awake anyway from the "hello mommy" coming from the monitor in my son's room, who's somewhat patiently waiting at his door for me to swoop in and rescue him from the darkness. It's an equally welcome sound, in fact, it's absolutely adorable. It must be nature's way of making getting up at dawn manageable.

Granted not all days start this way. A few weeks back, I was awoken to what sounded like dead-weighted cats dropping from the sky, massive hail or the apocalypse. It was actually just intense El Nino-like rain, but it was loud. It was massive. And it was so California. Because the day before, it was 83 degrees at 4 pm, clearest skies in weeks, same birds chirping us toward dusk.

Enchilada Sauce, Cilantro and Cheese!

This is why I moved to this great state. I am obsessed with it, as it's newly April yet feels 90% summertime. A perfect opportunity to eat Mexican food, drink a cheap Tecate with fresh lime, and listen to a killer new record or two, currently The 1975and OMG Rhianna.  So good. Nearly as good as enchiladas made at home. Well... maybe better?

I die for L.A.

Granted, I didn't make the sauce. I bought what I think is the best easy-to-find enchilada sauce, Hatch Green Chili enchilada sauce, but will soon attempt a copy. And hopefully not fail. Sometimes we need a shortcut.

Besides great weather, this city boasts an incredible array of Mexican restaurants. Given its proximity to the great border country, we better flaunt some terrific tacos, burritos, enchiladas, the works. It's our duty.

So here's my attempt.......

Chicken Enchiladas

This recipe is all ME!

Ingredients:

• Olive oil 1 medium onion, chopped

• 1.5 lbs boneless, skinless chicken breast

• 2 cans Hatch Green Chili Enchilada Sauce (or make your own from scratch)

• 2 cups shredded Monterrey Jack or cheddar cheese

• 6 flour / corn tortillas

• 1 cup chopped cilantro

• Cooking spray

• 1 avocado, sliced

• 1/2 cup chopped scallions

• Sour cream

• 1 lime, divided T

• apatillo or your fave hot sauce

Recipe:

In a medium or large Dutch or French oven (or a deep sauce pan), bring two tbsp of olive oil to med/high heat. Add chopped onions and let cook until very fragrant, about 5 minutes.

Add chicken to pot and sear first side for 1 minute. Flip, sear another minute. Add both cans of sauce to pot and bring to a low boil. Reduce heat to a gentle simmer and let cook for 25-30 minutes, flipping and coating the chicken every 7-8 minutes.

Heat oven to 400 degrees.

Remove chicken from pot and place in a medium bowl. Add about 1 cup of the sauce to the bowl, keeping the rest for later. With two forks, pull chicken apart, shredding until nicely divided. Add 3/4 cup of cilantro and 1 cup of the cheese and combine well.

Grease a baking pan with oil or cooking spray. Fill the 6 tortillas with the chicken mixture and roll up and place in pan. Spray the top of the enchiladas with cooking spray. Bake for 15 minutes, or until lightly browned on top. Remove from oven.

Add the remaining sauce from the pan to coat the enchiladas. Top with remaining cup of cheese and 1/4 cup of cilantro. Bake for an additional 20-30 minutes, until cheese is bubbling and gorgeous.

Top with scallions, sour cream, sliced avocado, a squeeze of lime and hot sauce.

One Pot.

By Steph Farrar

One of something. One of anything. One of one thing! Let's keep it simple. That's my motto. A one-pot meal always works. For everyONE.

So here are two pretty pictures of the same thing.

I've been inspired by my girlfriends lately, which is not unusual. Most recently, by their strength and wisdom, and fearlessness. By the way life is treating them, and how they are acting and then reacting to curveballs, which seem to come on all forms and from all directions.  This is a lady clan of rare weaknesses. And said lady clan deserves a break.

Yesterday was International Women's Day and Sierra and I celebrated by working for several hours, then finished off a successful Wednesday over a bottle of chilled Sauvignon Blanc. Because we deserved it. Sipping a crisp white to the soundtrack of three screaming children jumping on a trampoline is my idea of winding down. Maybe not Sierra's, but we both carried our smiles as long as the great joy of jumping lasted.

Here I find myself a day late in celebrating the other women in my life. The moms, the old friends, the new friends, the acquaintances, the school buddies... the pounding wonder of how any of us do this thing called life is beyond me. No one really tells you (or more likely, you don't listen) when you're young to fully embrace it. Wear sunscreen to avoid the brown spots, use moisturizer to avoid those lines, eat well and move to keep trim and healthy... Don't be a jerk, work hard and play harder, but sleep as much as you can. Marriage is tough, kids are really tough, save your money but splurge when you must... on and on and on.

Make your life easier in any way you can. Make dinner and only use one pot. Please listen to this one.

Tomatoes this time of year are not great. See above.

But damn they taste good, mixed down in a creamy onion garlic sauce, peppered with fresh basil and tender al dente spaghetti. Let's eat out of season if we must. And not worry about it too much. Let's not be too perfect. Or precious. This is food. This is basic. This is simple subsistence.

Since the hubby is out of town on tour, I've already made this twice in ten days. This recipe makes enough for four very hungry people, so needless to say, it lasted me and the kids three days.

Seems like there is an International something Day, every day. Women share it with pancakes. I love pancakes, don't get me wrong. But seems like we at least deserve a day of our own. Or a week. Even a month. A long month.

Shout out to all my ladies. My lovely lovely ladies. I'd be lost without you.

One Pot Tomato Pasta

Martha Stewart's vintage recipe

Ingredients:

• 12 ounces linguine, spaghetti or bucatini

• 12 ounces cherry or grape tomatoes, halved or quartered if large

• 1 onion, thinly sliced (about 2 cups)

• 4 cloves garlic, thinly sliced

• 1/2 teaspoon red-pepper flakes

• 2 sprigs basil, plus torn leaves for garnish

• 2 tablespoons extra-virgin olive oil, plus more for serving

• Coarse salt and freshly ground pepper

• 4 1/2 cups water Freshly grated Parmesan cheese, for serving

Directions: 

Combine pasta, tomatoes, onion, garlic, red-pepper flakes, basil, oil, 2 teaspoons salt, 1/4 teaspoon pepper, and water in a large skillet. Bring to a boil over high heat. Boil mixture, stirring and turning pasta frequently with tongs, until pasta is al dente and water has nearly evaporated, about 9-10 minutes.

Season to taste with salt and pepper, divide among 4 bowls, and garnish with basil. Serve with shaved Parmesan.

Turkey Burger Salad with Basil Glaze & Vinaigrette

By Steph Farrar

I love what the sun brings out in people. Our bare arms and short shorts, flip flops and personal days off. It brings out the best in our spirits and our goals; a sunny day brings a new chance to produce or encourage change. I was in a terrible mood all day on Wednesday this week, for no reason (other than the obvious mom, family, career stuff). And I almost took that mood to bed with me until my husband miraculously helped me refocus.

Red onion and cast iron

My attitude was pungent like the aroma of an onion as it's being cut. My energy was electrically disappointing and down. Heavy. If you were born in the late 70's, like I was, maybe we're experiencing a similar, regular thing. Getting older... no way around it... sucks. I don't mean actually getting older, because that's something I'm enjoying, hopefully with dignity and grace. But I mean aging, gravity weighing in, pulling down on our skin, our mood, our energy. And there's just so much spandex in L.A. All day spandex. And skinny. And young. And beautiful. And with perfectly thick ponytails and downward dogs.

It's weighing on that 22 year-old version of me, if I'm being honest (which is why I'm here).

Broccoli even my kids eat!

There's no way of knowing what a young, stunning, modelesque little tigress is going through, as I sit there envying and judging her book by its cover. It's similar to a small percentage of my Instagram feed, fueling me with self-doubt and diversion, a little snapshot of a seeming reality which most likely isn't so pretty. It would seem to me, all she eats is steamed broccoli while smoking cigarettes. But she's 22, so she can eat and do whatever the hell she wants.

But wait... so can I. And this is what I want. Almost every day. I've been trying to recreate Los Feliz's Mustard Seed's Turkey Burger Salad for years now. And I think I've perfected it. But don't tell them. We like them. We love their coffee.

I've been making this salad for a while, and until my Mum-in-Law told me she always adds mango chutney (what?) to her turkey burgers, everything changed. The skies opened up like they have this week, sun shining, spandex all too see-through, with an epiphany. No breadcrumbs. Just chutney.

Ground turkey, cilantro, onion, salt and pepper, two eggs, 1/4 cup mango chutney. It's just so easy. And so light. You can totally add breadcrumbs after you mold the patties if you want. Everything magically sticks together while cooking, as long as you don't fuss with them too much. Let them cook. In addition to the previous ingredients, I magically made a balsamic glaze from part of the original dressing, after emulsifying enough to thicken beautifully. So I added the glaze to the patties while cooking. Insane. The salad itself is simple greens with steamed broccoli and carrots, and if you're me, tons of pickles.

Tons and tons of pickles.

I'm not pregnant, thank God. I just love pickles. The only two ingredients Sam and I don't agree on are olives and pickles. He hates. I worship.

I would rock spandex all year long if I only ate those two glorious things. But who wants that? I mean, besides me?

Turkey Burger Salad with Basil Glaze and Vinaigrette

Ingredients:

• 1.5 lbs. lean ground turkey

• 1/4 cup chopped brown onion

• 1/4 cup chopped cilantro

• 1/4 cup mango chutney

• 2 eggs

• 1 large red onion, halved and sliced into half moons

• 1/2 cup either shredded or sliced medium cheddar cheese

• 2 tbsp unsalted butter

• Romaine and spring lettuces

• 1/2 cup broccoli florets

• 1/2 cup chopped carrots

• 10 pounds of pickles (just kidding)

• 6 tbsp canola oil

• 4 tbsp olive oil

• 6 tbsp balsamic vinegar

• 2 tbsp dijon mustard

• 2 tbsp minced basil s
  alt and pepper

Directions:

This salad is easy. It just takes smart timing. This is how I do it.

First, bring a pot of water to boil, and either cook or steam the broccoli and carrots. I add th carrots first, for one minute, then add the broccoli for two more minutes. Remove from heat and strain. Put aside to cool and sprinkle with a hint of salt and olive oil.

Make your glaze and dressing. In a medium bowl, combine vinegar, mustard, basil, salt and pepper. While whisking, first add canola oil slowly, then olive oil, until fully combined but not too cloudy. Set aside half of the dressing. With the second half, continue whisking until emulsified and thick, creating a glaze for the patties.

In a medium saute pan, add butter over medium/low heat. Add red onion and let slowly cook, stirring occasionally to caramelize for 25-30 minutes. Set aside.

In a large bowl, combine ground turkey, brown onion, cilantro, chutney, eggs and salt and pepper. Form into patties. Make a small indention in the middle of each patty with your thumb. Sprinkle with breadcrumbs if desired.

Bring a large saute pan to medium/hight heat. Add patties and cook 4 minutes first side and do not touch them...they are delicate.  With a pastry brush, add glaze to the top of the patties before flipping. Cook another 4 minutes, and add glaze to second side. Flip one more time and cook an additional 1-2 minutes.

Set oven to Broil. Remove patties from pan. Place on baking sheet and top with caramelized onions and shredded or sliced cheddar cheese. Broil at top of the oven until cheese is melted and bubbly.

In a large serving bowl, add lettuces, broccoli and carrots, pickles if desired, and lightly dress with your balsamic vinaigrette. Top with your gorgeous turkey burger patty. Garnish with torn basil if desired. And enjoy!!!

Roasted Beets with Burrata and Blood Orange Vinaigrette

By Sierra French Myerson

You know how hearing a certain song can transport you back in time?  Instantly, you’re in the 7th grade, or on a family vacation, or having you’re first kiss all over again.  We produce our own life’s soundtracks through our experiences. Food has that same power of time travel for me.  A particular taste, smell, or texture can immediately conjure a memory and send me somewhere else.  The pop of a warm, freshly picked cherry tomato and I’m 5 years old in the backyard with my mom and our vegetable garden.  The smell of freshly caught grilled fish happily delivers me to Spain in the summer I travelled there after 9th grade.  The tender chew of octopus summons the first time I had sushi (other than a cucumber roll) with my dad.

Save the greens to saute later

Beets play a funny role in my food-memory bank.  I grew up in “the healthy house”.  There were no pizza-bagels for me at snack-time.  A bowl of frozen organic fruit was the after-school treat at my house.  We had the best back yard in town, and everyone still wanted to have play-dates at Caroline’s or Ali’s.  It didn’t matter that one’s mom was strict or that the other’s brothers would rough-house us, they had epic junk food pantries.

The supporting players

My mom was clearly ahead of her time in the food shopping department (and in other of life’s departments, as well), and it ultimately, thankfully, rubbed off on me.  We shopped at the only two health food stores in L.A. back then.  Now, there is one on every other block.  Organic was a no-brainer to her before it was really accessible.  Now, organic shaming seems to be common practice among new parents.  If only I could time warp young Caroline and Ali to my house for a play-date in 2016, they would be jealous of my pantry and all of it’s healthy and en vogue snacks.  Sesame crackers.  Check.  Veggie chips.  Yep.  Almond butter.  Second shelf.

Perfectly in season

So, needless to say, beets were around while I was growing up.  And, their earthy flavor instantaneously takes me back to being 4 years old at The Source restaurant on Sunset Boulevard.  At the time, The Source was probably the only organic vegetarian restaurant in town.  So, naturally, it was pretty much the only restaurant at which we ate out.  I can vividly remember sitting in a booster seat eating tofu and sipping on freshly squeezed watermelon juice (my version of candy).   My mom would always order an enormous salad and feed me some of her veggies.  But, the raw julienned beets really stuck to my taste buds.  They tasted like sweet dirt, and I enjoyed it.

Let cool and then the skins will just slip off

It was during one of these dinners at The Source, while I nibbled beets and gulped down my watermelon juice, that my mom went into labor with my sister.  The excitement of the actual arrival of my new sibling was beyond thrilling.  I can recall it like it was yesterday.  Therefore, delightedly, beets always blast me with a quick burst of joy, as I remember getting to finally meet my new forever friend and sister.

*Side note:  Thank goodness I wasn’t eating a gross processed soggy bagel-pizza when one of the greatest moments of my life occurred.

Slice and toss in the vinaigrette

Roasted Beets with Burrata and Blood Orange Vinaigrette

What you’ll need:

• 1 bunch of beets (about 5), well scrubbed (the smaller beets are sweeter)

• 1 blood orange, juiced

• 1-2 tbsp

• red wine vinegar

• 6-8 basil leaves, torn

• 1/4 cup of olive oil

• 1-2 balls of fresh burrata

• Sea salt, to taste

• Freshly ground pepper, to taste

Directions:

Preheat oven to 425 degrees.  Wrap 2-3 beets, depending on size, in foil.  Place on a baking sheet.  Roast beets for 45 mins to 1 hours, until they are soft to the touch.  Cool beets in foil packets until they are cool to the touch, and peel off the skins.

While the beets are roasting, make the vinaigrette.  In a small bowl, whisk together the blood orange juice, red wine vinegar, and olive oil.  Season with salt and pepper.

Quarter the beets, or cut in eighths, depending on size.  Toss beets in the vinaigrette.  Let them marinate until you are ready to plate and serve.  They’ll just continue to soak up the dressing, so no rush.

Center the burrata on your platter.  Spoon the beets around it.  Drizzle olive oil over the burrata.  Sprinkle basil over the dish.  Finish with a pinch of sea salt.

Simple and delicious

Chicken Lettuce Cups

By Steph Farrar

This week, my post was going to be ... a glass of wine. How to open it, pour it, and drink it.

And then I remembered, most people reading this already know how to do that. And do it well.  So I decided not to waste your or my time.

I've been to an Urgent Care or doctor's office 6 times in the last two weeks with one or both kids. So I've gotten VERY good at opening and drinking wine. I thought I could share my expertise, but again, unnecessary.

Lay it all out there

Lately, I've noticed a common theme among friends regarding the kitchen, cooking, hosting, prepping, serving. More often than not, folks are genuinely scared of cooking. I think more appropriately stated, they're scared of failing at cooking. The stakes are high when you make the decision to invite people over and serve them, or whip up dinner for your best friend, or even to spend the afternoon recipe-testing on your own. It can be expensive, it's definitely time consuming, and it will absolutely destroy a clean kitchen. Unless you're Type A or have a live-in housekeeper.

Red Onion or Shallots - your choice

And then I started thinking about this blog and our input and impact. Truthfully, I should make all of my pictures look as terrible as my kitchen looks while cooking up these recipes before, during and after. Clearly these are staged food photos to help you understand the process, break down the ingredients, see how I chopped, minced, or diced etc. But am I giving off the wrong impression? Am I making it too staged, too set up, too perfect? (which is kind of a joke anyway, as I'm no photographer)

It's anything less than perfect. It's a process. And it's really not scary.

Shrooms

So, new mission. Make cooking less scary. For instance, this recipe is literally nothing more than adding a few things to a bowl and combining, cutting up some protein and vegetables, and throwing it all in a hot pan. Then spooning it all into a piece of crunchy lettuce. That's it.  Not. So. Scary.

Get it all in a pan. Watch it work for you.

There's so much that fills me with fear.

Bringing up two little ones in a world that's getting hotter and heavier with time? Anxiety inducing. Driving through a canyon in the rain at night, alone? Terrifying.

But cooking? Especially home cooking? Nah. I'm not trying to be Anthony Bourdain, Nigella, Bobby... I won't pretend I belong in a professional kitchen.

But I try every day. And if you can afford the time and groceries, you should try as often as you can as well. Even if it fails, who knows? You might enjoy it!

Chicken Lettuce Cups

stolen from Epicurious

Ingredients:

• 2 tablespoons light soy sauce

• 1 tablespoon hoisin sauce

• 2 tablespoons clear rice vinegar

• 1/2 teaspoon salt

• 1/2 teaspoon sugar

• 3 tablespoons vegetable oil

• 2 cloves garlic, minced

• 2 teaspoons fresh ginger, minced

• 1/3 cup red onion,minced

• 1 cup chopped button mushrooms

• 1/2 cup water chestnuts, minced

• 1 pound boneless, skinless chicken breasts, minced

• 8 to 10 inner leaves iceberg or butter lettuce

• Handful of fresh cilantro leaves, coarsely chopped

Directions:

Combine the soy sauce, hoisin sauce, rice vinegar, salt, and sugar in a small bowl and mix together until the sugar dissolves.

Heat 1 tablespoon of the oil in a wok or deep pan over high heat. Stir-fry the garlic and ginger for 20-30 seconds. Add the onion, mushrooms, and water chestnuts and stir-fry for 2-3 minutes. Remove the contents of the wok.

Heat the remaining 2 tablespoons of oil in the wok. Swish the oil around, add the chicken, and brown for 2 minutes, or until no longer pink. Add the cooked vegetable mixture back to the wok, decrease the heat, and stir in the sauce mixture. Stir for 1 minute, or until the sauce is heated and the chicken is cooked through.

Spoon the filling in equal amounts into the lettuce cups. Top each lettuce cup with cilantro and sprinkle with chopped cashews. Serve warm.

Lemon Yogurt Cake

By Sierra French Myerson

Well, we’ve almost made it through the first month of the new year.  The holidays are over and done with.  Champagne and Auld Lang Syne are a distant memory once steeped with positivity and eager foresight. And now, for most, the resolutions are beginning to teeter.  The work-outs are getting shorter.  The carbs are in full re-entry mode.  Self-doubt is rearing its ugly head.

I say, “Screw that!”.

So many possibilities

At the end of every year, we pressure ourselves to resolve to change things about ourselves in the new year.  The misstep in that, for me, is that we’re saying that something is broken and needs to be fixed.  I mean, sure, we all have things we’d like to adjust in our bodies and lives, but the stress of “the resolution” can’t be good for the cause.  Aren’t we just setting ourselves up for the fall?

Lots of zest

I personally made an adjustment this time around.  After a year of conscious hard work within myself, I wasn’t about to trip it all up with some invisible, yet forced, vow to lose 10 pounds or regularly organize my piles of paperwork or always put my laundry away as soon as I’ve folded it.  All worthy goals to work on if the modification will make me happier.  But, rather than pledging to do something that will inevitably make me feel guilty if I’m unsuccessful at it within the set timeline, I’m working on intentions.  Ideas, notions, hopes, guidelines.  No hard and fast rules or official goal weights, just intentions.  Broad strokes in life.

Simple wet ingredients

The end-game for me has to be happiness and contentment.  Granted, this hasn't always been the easiest category for me to fulfill for myself.  It’s one of my intentions that is a constant work in progress.  Figuring out how to just be ok with it all can be tricky.  What I’ve learned for myself, is that sometimes just sitting with “it” for a while helps me be ok with “it” (whatever “it” is).

Slowly whisk in the dry ingredients

Once I've come to terms with why I’m uncomfortable or unhappy, I’ve noticed that it seems to naturally works itself out.  Take this lemon yogurt cake, for instance.  A lot of you have a wicked sweet tooth, and may have resolved to cut out treats all together in the new year.  Don’t be crazy.  If it’s something you enjoy, just figure out a way to easily manage it for yourself.  This recipe calls for yogurt and a little bit of vegetable oil, instead of the loads of butter in most cakes.  And, truly, there is no trade out in flavor.  In fact, I prefer the added tartness and light texture to this recipe over others, so far.  Obviously, don’t go nuts and eat the whole loaf.  But, have an occasional slice, and let yourself enjoy it.  “It” is ok.

Perhaps, moderation is the best resolution of all.

Pour the lemon syrup over the warm cake and let cool

Lemon Yogurt Cake

Thank you Barefoot Contessa (with slight adjustments for added lemon punch)

What you’ll need:

• 1 1/2 cups all-purpose flour

• 2 tsp. baking powder

• 1/2 teaspoon salt

• 1 cup plain whole-milk yogurt

• 1 1/3 cups sugar, divided

• 3 extra-large eggs

• 2 Tbs. lemon zest (2 - 3 lemons)

• 1/2 tsp. pure vanilla extract

• 1/2 cup vegetable oil

• 1/3 cup freshly squeezed lemon juice

For the glaze:

• 1 cup confectioners’ sugar

• 2 Tbs. freshly squeezed lemon juice

Directions:

Preheat the oven to 350 degrees.  Grease an 8 1/2 to 9-inch loaf pan.

Sift together the flour, baking powder, and salt into one bowl.  In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla.  Slowly whisk the dry ingredients into the wet ingredients.  With a rubber spatula, fold the vegetable oil into the batter, making sure it’s all incorporated.  Pour the batter into the loaf pan and bake for about 50 minutes, or until a cake tester placed in the center of the cake comes out clean.

Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear.  Set aside.

When the cake is done, allow it to cool in the pan for 10 minutes.  Then, carefully remove it from the pan and place it on a baking rack over a sheet pan.  While the cake is still warm, pour the lemon-sugar syrup mixture over the cake and allow it to soak in.  Cool completely.

For the glaze, combine the confectioners’ sugar and lemon juice and pour over the cake.

Sit and enjoy it

White Bean and Ham Soup

By Steph Farrar

What a perfectly dark and rainy day here in Los Angeles. Perfect for my moodiness, my anxiety to accomplish much in the New Year, and for the bowl of warmth sitting in front of me.

So first of all, Happy New Year! I truly hope anyone reading this enjoyed a happy and healthy 2015. It came, it went, and now it's time to move forward. The first work week of the year seems to be dragging, along the three-foot-deep flooding stream down Laurel Canyon near our home. Dragging toward lofty yet attainable goals, a restructure of commitments and desires.

What is it about a new year that gets everyone up and running a few days a week? What is it other than just, in this year's case, a Thursday come Friday? Even Oprah, the Oprah, is finally joining the Weight Watchers team (granted she also bought 10% of the company) with her tag "if not now, when?"

And I kind of love it.

Heavenly leftovers

More easily said than done, but to me, we should always feel pushed toward greatness, toward our goals, our dreams. I know it sounds stereotypical (even hokey), but when did I somehow forget to listen to the dreams I have at night, or truly acknowledge the ambitions and wonderment of ideas that come to me regularly? Maybe it was having kids, or listening to other people's opinions before my own, or even a complete fear of success. Of course now, all that matters is this very day. I can worry about tomorrow, tomorrow.

Prettiest Parsley

Don't get me wrong, I'm a planner. All I do is plan. Plan the family schedule with school and playdates and classes, plan parties, plan what to feed four people at least five times a week, plan our social life, plan our vacations (if we can ever take one), plan how to get my career up and running again.

Plan. Plan. Plan.

I remember in my early twenties all I had to worry about was me and my dog, and getting to work on time. And that was enough. And it was great. I was broke but happy. I was happy but very curious. I was curious but afraid. Afraid, but not too scared to try.

Mirepoix

So dammit, 2016 is the year of pretending I'm still that 22-year-old, who thought she would be Taylor Swift by now. Of course, at this point, I'd much rather be Sia. Or more suitable, Nigella Lawson. So that's my plan.

What's your plan? Float down Laurel Canyon or run up Runyon Canyon?

A collection of beauty

I've been thinking on this post since New Year's day. And like some of you, I'm swearing off bad food and drink, welcoming health and wealth into my circle of energy... committed to it. I must gloat, last night I have never slept better. Maybe that's because after watching episodes 5-7 of the insanely riveting Making a Murderer, I'm feelingblessed to not be Steven Avery.

But that's besides an enormous point.

But seriously, I won't go pointing fingers on how you should embrace your new year. Just sharing my personal goals. And feeling damn lucky with what I do have, not focused on what I don't. Sure, I'm not on a yacht floating in the French West Indies, but I'm not under a cardboard box either.

White Bean and Ham Soup

adapted from Simply Recipes

Ingredients:

• 1 lb of white beans—Cannellini or Great Northern—about 2 cups

• 2-3 (I used 2 1/2) quarts of water

• 2-3 lbs of smoked ham hocks or shanks

• 2 teaspoons Herbes de Provence - or a nice dash each of dried oregano, parsley, marjoram, thyme, rosemary, and sage

• 1 Tbsp olive oil

• 1 cup of diced onions

• 1 cup chopped celery

• 1 cup chopped carrots

• 2-3 cloves garlic, minced

• Tabasco sauce

• Freshly ground pepper

• Fresh Italian parsley

Directions:

I like to quick soak dried beans if I haven't soaked them overnight. After picking through and rinsing the beans, fill a pot large enough to hold the beans and cover with water. Bring to a boil. Boil for 2 minutes, then remove from heat, cover for about 1 hour. Drain the beans.

Make the ham broth while the beans are soaking. Put the ham shanks or hocks in a separate large pot and cover them with 2 quarts of water (I actually added 2 1/2 quarts of water or 10 cups). Add the Herbes de Provence or other herb mixture. Heat on high until the water comes to a simmer, then lower the heat, partially cover and maintain the simmer for about an hour.

Heat olive oil in a small sauté pan on medium high heat. Add the chopped onions and cook until translucent, about 5 to 6 minutes. Add the minced garlic and cook a minute more. I actually add the carrots and celery in this step as well, and cook all four ingredients together, but you can choose to add the carrots and celery to the broth along with the beans.

Once the ham shanks or hocks have been simmering for an hour, add the drained soaked beans, the onions, garlic, celery and carrots. Cook for another 40 minutes or so, uncovered, until the vegetables are soft and the ham meat easily pulls away from the bone. Remove the ham bones from the soup and pull off any meat and return it to the soup. Discard the bones.

In this case, I actually had tons of extra ham on the bone before making the broth, so I removed it first and chopped into small cubes. I then added that chopped ham when I added the beans and vegetables. Your call... but my version turned out perfectly.

Add several drops of Tabasco. Add pepper to taste. This soup never needs salt!

Serve with a nice large pinch of chopped fresh parsley.

Get up, get ready, and go!