It’s almost summer – in L.A. it feels like summer already. We were sent a sample of a new drink from Laughing Glass Cocktails. Okay, we like the name, too.
It’s an artisan tequila. No, it’s an artisan margarita. In a bottle, pre-mixed (but it doesn’t feel mixed at all, it’s so light and delicious....) and all natural. The name alone was perfect. Just pour it over ice in a wine glass and if you want to be fancy add a slice of lime. But for a summer barbecue, (or a guacamole starter) and a light incredible drink under the stars, we recommend it highly! And, for a party, it’s so simple, three bottles and no muss and fuss, and slightly lighter (thank goodness) on the alcohol content than if you’d mixed it at home. Some of us have a no alcohol before six rule around here, but you don’t, I bet it would be delicious with huevos rancheros, too!
Balsamic Vinegar. Yes, it’s a standard. It’s the norm. Can I have the salad with balsamic on the side. The price of balsamic varies like wine, but a few years ago we discovered a moderately priced balsamic (also artisanal, also limited edition, also limited distribution like the Laughing Glass above) called Leonardo & Roberto’s. It’s quite simply incredible!! I’m addicted.
Only available, as near as I can tell online or at some of John Edwards select Farmers’ Markets. Less is more. The taste is fuller, the amount of dressing you need is less as well as the amount of balsamic you need in the dressing is less. If I could, I’d send everyone I know a bottle instantly. We like the traditional but also, available in other flavors....!
Shortly after noon on Saturday, I was walking down to the car rental place on 77th Street. We were off to the country to visit some friends. I was feeling a little peckish, as the British say, so I decided to grab something quick to eat on my way. On a whim – I swear I don’t do this more than once or twice a year — I popped into McDonald’s and ordered a Quarter Pounder with Cheese to go. I unwrapped it and was happily munching away as I walked down Broadway, when I ran into a friend who also happens to be a regular follower of my blog.
To call a turkey sandwich the stuff of memories sounds far-fetched (few have waxed Proustian about a turkey club), but that's what it is to Peruvian chef Ricardo Zarate. The chef behind Los Angeles' Mo-Chica and Picca came to know and love the turkey sandwich not in his native Lima but while working at the Millennium hotel in London early on in his culinary career. The object of his craving: roasted turkey with fried sweet potatoes and jalapeno-cilantro aioli between two slices of buttery brioche.
On Sundays, we stroll over to the farmers’ market along Columbus Avenue. It starts around the Museum of Natural History and meanders south a few blocks. The farmers set their stalls up on the sidewalk with their trucks parked along the avenue behind them.
Saturday morning, I was headed downtown for a walk with my dogs. On the corner of West End and 116th street, we passed a couple in the midst of a tiff. She was crying and he was saying “I want to say something that will make you feel better!” She replied “Then say different stuff!!!” I chuckled and slowed the dogs down to catch more of their fight- eager for a little distraction from my walk. The fight wasn’t explosive though, it was just a steam blowing off-er. I slipped my earbuds back in and trudged onward.