Archive | December, 2011

Happy New Year’s Eve . . .

31 Dec

from my husband, the Conquistador.Oh yeah.

Celebrate safely!  Happy New Year!!!


The Holidays Aren’t Over Yet

31 Dec

Every year around the holidays, Arianne makes these spiced pecans.  Super easy recipe.  And we eat them non-stop.  Love!

Spiced Pecans:

1 egg white slightly beaten
1 tbsp of water
3 cups pecan halves
1/2 cup sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg

In a medium sized bowl, mix together egg white and water. Stir in pecans until all pieces are well moistened. Mix together sugar, salt and spices. Sprinkle over pecans. Mix very well.
Spread on lightly greased cookie sheet. Bake in preheated 300 degree oven for 30 minutes. Stir once or twice. Cool completely. Serve or store in air tight container.

Business On The Top, Party On The Bottom

29 Dec

As a kid, I told my dad I thought the El Camino looked like a mullet.  I’ll never forget how much he laughed.  And I was right, right?

Tell This Story

28 Dec

On Christmas day, we took a little tour of the garden behind my grandma’s church.  It was beautiful out there – and a beautiful day, too.  These plaques are hung along one side of the garden wall.  There is a story here, but I don’t know it specifically (beyond what can be gleaned from each scene).  And as I was taking the photos, I was designing my own story.  I wonder how close (or far off) it is.    Gorgeous – story or none.

LA Traffic & Animal

28 Dec

We sat in LA traffic for hours today – and ended up at Animal for a meat-filled dinner.  Car conversation is always good, as is, well, a meat-filled dinner.  And I came back home to some serious rehearsals in my home-away-from-home at Kim and Sunil’s.


Holiday Eating Continued

26 Dec

This year, Christmas Eve dinner was beyond.  Our tradition is to do a tribute to the Italian Seven Fishes dinner – with fewer fish dishes typically.  The menu, in a phrase: dad’s signature martinis followed by a true feast of various local fresh fish and vegetables.

We started with a meaty bite of lobster on potato puree (not pictured – I forgot).  Next was beautiful al dente linguine with mussels and clams in a light red sauce.

Then, grilled shrimp with olive oil and parsley, and Panko-crusted, pan-fried red snapper with lemon. 


Of all the vegetables, my favorite is the chard – dressed in Christmas colors. 

And farmer’s market arugula salad with shaved Parmesan, fennel, and olives.For dessert, Pandoro – an airy vanilla butter cake with powdered sugar – and Ari’s spiced pecans.  Favorite ever.

Merry Christmas (hope you’re eating leftovers today)!

Merry Christmas!!!

25 Dec

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