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tableau_vivante to your LJ friends page yet? Dooooo it. Doooooo it.
I've been posting a few more tidbits these past few days. Instead of relinking every post here I'm just going to occasionally put in a heads up. Thanks to everyone who has stopped by to say hi. The migration of old posts will continue through this weekend. When I finish, I'll lock up![[info]](http://p-stat.livejournal.com/img/userinfo.gif)
tableauvivante and set out the mint juleps and finger sandwiches at the new site.
tableau_vivante to your LJ friends page yet? Dooooo it. Doooooo it.I've been posting a few more tidbits these past few days. Instead of relinking every post here I'm just going to occasionally put in a heads up. Thanks to everyone who has stopped by to say hi. The migration of old posts will continue through this weekend. When I finish, I'll lock up
tableauvivante and set out the mint juleps and finger sandwiches at the new site.Tableau Vivante has moved. Click here for today's food post. Or add tableau_vivante to your LJ friends page.
tableau_vivante to your LJ friends page.Tableau Vivante has moved. Click here for today's market post. Or add tableau_vivante to your LJ friends page.
tableau_vivante to your LJ friends page.I'd go into a whole post about this, but it might just be easier to direct you over here. Fun times are ahead. Hopefully you'll come along for the ride.
EDIT:tableau_vivante for those of you wanting to add it to your friends pages. I'm going to be SLOWLY importing the posts from the past two years so please forgive me if it ends up dumping a load of oldies on your doorstep.
EDIT:
tableau_vivante for those of you wanting to add it to your friends pages. I'm going to be SLOWLY importing the posts from the past two years so please forgive me if it ends up dumping a load of oldies on your doorstep.
I take a lot of pictures of pretty fruits and veggies at the market. But the ugly ones definitely merit some face time. These seemingly bruised and battered pears aren’t abused Boscs, as I had originally thought. They’re a variety Joe at Walker Farms calls “Winter Pear”. When I first saw them last week I was going to pass them by. Joe insisted I try them. I am ever so glad he did. Big, juicy pear flavor. Fragrant like a fruity flower. Musky just enough to make you go wow. Ugly? At first glance, I’ll admit that yes, I was turned off. Lesson learned. He parks these under a yellow tarp so the picture above is a bit on the amber side.
It’s not too late to plant your own peas for a nice early summer harvest. But if you can’t bear to wait, there are a few growers at the market more than willing to provide you with some instant garden gratification. Took all my willpower to not pluck these juicy looking pods from the vine.
Asparagus is sweet and crispy and oh so wonderful right now. Had some for lunch today that blew my mind. Just needs a light steam. Don’t bother with salt. Let the flavor come through on its own.
Spring here is early summer in the desert. TONS of cherry tomato varieties were out on the tables today. All of them look almost oversized possibly due to the healthy rains we had this past month? Looking to make some sunny tomato salad like the kind I enjoyed yesterday at LFCC. No basil though. Drat. Too early still.
Not a ton of shots today because I spent a good chunk of my time at the market chatting it up with a wonderful man by the name of Hel (he spelled it for me). Hel spied my camera and his eyes positively gleamed with interest. We started gabbing about lenses and such and I come to find out he’s a professional photographer who used to own a studio in San Gabriel way back in the day (he’s in his 80’s now). At first I thought it would be just a short, “nice camera” conversation. But he was genuinely interested in my photography and through the conversation I became very interested in his. And of course I’m kicking myself because I didn’t get a shot of him. I’m hoping he’ll be at next week’s market. Thanks, Hel. Was a real pleasure.
In an e-mail to someone yesterday morning, I gleefully typed, “…and today I’m having lunch at the candy store.”
Sounded like a child’s Hansel and Gretl dream. I indulged in an imaginary plate full of caramels, chocolates, and lollipops with a childlike glee. The reality of that little voyage would of course be one sickened, over-sweeted stomach. But it immediately put me in ‘wonder-mind’ prior to my much anticipated lunch at the candy store.
I have been to the Little Flower Candy Company before. It is on one of the more important streets running through Pasadena, but is placed on the hairy western edge of the city next to a peaceful (minus the roar of the 134 in the background) tree-lined residential neighborhood. Those of us on the eastside get to cross the graceful span of the Colorado St. Bridge to get there. My suggestion to those coming from the west – take the 134/210 east until Fair Oaks. Turn right on Colorado and then amble across the bridge. The LFCC will be less than a mile after the bridge on the left.
When I was last here, Christine (a.k.a. The Queen of Tarts) was testing out a new sandwich menu (which was essentially what is in the above picture plus a few additions). She willingly provided me with a copy of her handwritten menu and JJ insisted that I post something about it. I didn’t have any pictures from that visit and was knee deep in piles of busy at the time, so I let it slide. Thankfully, other more powerful voices have since trumpeted the arrival of savory at the sweet shop. The hard working queen seems pleased by the rise of her candy empire. Truth be told, so are we.
The menus are still handwritten. Yes, plural. The second page lists some really decadent seasonal offerings, some inspired by local farmers’ market fare. First my eyes lingered on the prosciutto with tomato-basil salad and goat cheese sandwich. Let your eyes wander down a bit and you hit a burrata with now in-season baby broccoli, garlic, and pine nuts on ciabatta that would be a sin to miss.
I went with a friend so we split the difference and each took one half of the other’s sandwich – half a burrata ciabatta and half a prosciutto and tomato-basil salad.
The sandwiches were the main event. But rarely do the sides ever get my rapt attention. To my delight, the pickles that accompanied them were pure gold. They get a random variety from A-1 Eastern Home-Made Pickle Company over in East L.A. and they are really one of the only accompaniments that could hold their own on a plate with her sandwiches. I recommend the garlic pickle. So so good.
EDIT: I just realized that I didn't even talk about the sandwiches. Silly blogger. Yes. They were good. The french bread on the prosciutto sandwich was crusty and flavorful and the tomato-basil salad draping it was practically summery in its warm, sweet tomato flavor. The burrata sandwich? Pure delight and vegetarian to boot. The baby brocolli was tender and very green tasting, a mouthful of spring, complimenting the uber-fresh milk creaminess of the burrata. The pine nuts just gave you something to think about amidst all that tenderness.
We sat at a large communal table in the main bay window. The seating is spacious and cozy, warmed by the presence of exposed brick, multiple tall and wavy flower arrangements, and eye-catching artwork. The pathway to the giant kitchen in the back is unobstructed, and it was pleasant to watch the kitchen at work prepping for a big catering event. Yes. Catering. Christine’s empire is going Roman in its scope. They don’t have a set menu arranged as they would rather work with you to get an idea of your tastes and preferences.
And what is the Little Flower CANDY Company without the candy? Not all of it was made on the premises. But whatever she was retailing from other candy houses looked and smelled quite lovely.
Her baked goods also didn’t disappoint. While drooling over the blood orange tarts, we were offered several samples of this cake or that cookie.
And there are always her trademark caramels and marshmallows. The sea salt caramels? So nice. They are velvety smooth and an ideal size for a small indulgence. We walked back to our parking space very content.
Which brings me to the one downside at LFCC – what parking? The bulk of the spaces behind the storefront are taken up by the women’s gym next door and the little stretch of street out front was full the entire time we were there. As this part of Colorado borders the 134, there is only street parking on the retail side. It was a pretty day so we parked by the park down the street. There really isn’t much LFCC can do about it – in every other way the space is ideal for them – but it did require some creative navigation and red-curb avoidance. Trust me, it’s all worth it.
Little Flower Candy Company
1424 W. Colorado Blvd.
Pasadena, CA
(626) 304-4800
A-1 Eastern Home-Made Pickle Company
1832 Johnston St.
Los Angeles, CA
(323) 223-1141
Sounded like a child’s Hansel and Gretl dream. I indulged in an imaginary plate full of caramels, chocolates, and lollipops with a childlike glee. The reality of that little voyage would of course be one sickened, over-sweeted stomach. But it immediately put me in ‘wonder-mind’ prior to my much anticipated lunch at the candy store.
I have been to the Little Flower Candy Company before. It is on one of the more important streets running through Pasadena, but is placed on the hairy western edge of the city next to a peaceful (minus the roar of the 134 in the background) tree-lined residential neighborhood. Those of us on the eastside get to cross the graceful span of the Colorado St. Bridge to get there. My suggestion to those coming from the west – take the 134/210 east until Fair Oaks. Turn right on Colorado and then amble across the bridge. The LFCC will be less than a mile after the bridge on the left.
When I was last here, Christine (a.k.a. The Queen of Tarts) was testing out a new sandwich menu (which was essentially what is in the above picture plus a few additions). She willingly provided me with a copy of her handwritten menu and JJ insisted that I post something about it. I didn’t have any pictures from that visit and was knee deep in piles of busy at the time, so I let it slide. Thankfully, other more powerful voices have since trumpeted the arrival of savory at the sweet shop. The hard working queen seems pleased by the rise of her candy empire. Truth be told, so are we.
The menus are still handwritten. Yes, plural. The second page lists some really decadent seasonal offerings, some inspired by local farmers’ market fare. First my eyes lingered on the prosciutto with tomato-basil salad and goat cheese sandwich. Let your eyes wander down a bit and you hit a burrata with now in-season baby broccoli, garlic, and pine nuts on ciabatta that would be a sin to miss.
I went with a friend so we split the difference and each took one half of the other’s sandwich – half a burrata ciabatta and half a prosciutto and tomato-basil salad.
The sandwiches were the main event. But rarely do the sides ever get my rapt attention. To my delight, the pickles that accompanied them were pure gold. They get a random variety from A-1 Eastern Home-Made Pickle Company over in East L.A. and they are really one of the only accompaniments that could hold their own on a plate with her sandwiches. I recommend the garlic pickle. So so good.
EDIT: I just realized that I didn't even talk about the sandwiches. Silly blogger. Yes. They were good. The french bread on the prosciutto sandwich was crusty and flavorful and the tomato-basil salad draping it was practically summery in its warm, sweet tomato flavor. The burrata sandwich? Pure delight and vegetarian to boot. The baby brocolli was tender and very green tasting, a mouthful of spring, complimenting the uber-fresh milk creaminess of the burrata. The pine nuts just gave you something to think about amidst all that tenderness.
We sat at a large communal table in the main bay window. The seating is spacious and cozy, warmed by the presence of exposed brick, multiple tall and wavy flower arrangements, and eye-catching artwork. The pathway to the giant kitchen in the back is unobstructed, and it was pleasant to watch the kitchen at work prepping for a big catering event. Yes. Catering. Christine’s empire is going Roman in its scope. They don’t have a set menu arranged as they would rather work with you to get an idea of your tastes and preferences.
And what is the Little Flower CANDY Company without the candy? Not all of it was made on the premises. But whatever she was retailing from other candy houses looked and smelled quite lovely.
Her baked goods also didn’t disappoint. While drooling over the blood orange tarts, we were offered several samples of this cake or that cookie.
And there are always her trademark caramels and marshmallows. The sea salt caramels? So nice. They are velvety smooth and an ideal size for a small indulgence. We walked back to our parking space very content.
Which brings me to the one downside at LFCC – what parking? The bulk of the spaces behind the storefront are taken up by the women’s gym next door and the little stretch of street out front was full the entire time we were there. As this part of Colorado borders the 134, there is only street parking on the retail side. It was a pretty day so we parked by the park down the street. There really isn’t much LFCC can do about it – in every other way the space is ideal for them – but it did require some creative navigation and red-curb avoidance. Trust me, it’s all worth it.
Little Flower Candy Company
1424 W. Colorado Blvd.
Pasadena, CA
(626) 304-4800
A-1 Eastern Home-Made Pickle Company
1832 Johnston St.
Los Angeles, CA
(323) 223-1141
Maybe someday. But not this day. Simple lunch today - somen with whole mini shitakes and edamame, dilled cucumbers, and blood orange slices.
This bento effectively uses up my current frozen supply of the glorious bean. I've looked for a supplier of fresh soybean at the market but no luck in Pasadena. I've seen them at the Hollywood market occasionally though. The shitakes are from my favorite (and only) mushroom vendor at Pasadena. In fact, aside from the beans and the somen, it's a fully farmers' market lunch, right down to the dill.
This shot was taken looking through the corner glass of a butcher's meat case (in Rue Mouffetard) as he was pulling cuts for a customer. It's one of my favorite shots from the trip. It's not especially great, composition-wise. But I remember the moment very clearly.
It was the moment when I wished JJ was with me. I think it was because on the day I went there, the street was full of couples holding hands. February 16th - the first Saturday after Valentine's Day. I was working Valentine's Day so I didn't give it much thought that I was thousands of miles away from him during a "love holiday". But Saturday, it felt like I was the only lone woman on the street. I'm sure I wasn't. But at the meat case, I remember turning around and taking it all in and then wishing I could buy one cut of 'rosbif' with him to take back to a rented apartment for a decadent lunch.
I liked France. But I love JJ. Food just isn't the same without him.
I liked France. But I love JJ. Food just isn't the same without him.
A little bit of macaron comparison is underway here. During my past few days in Paris, I was sickity sicky sick. The cold air outside would hit my lungs and I’d be leveled by a string of coughs that made me unfit for human company, let alone trips on the Metro or strolls along the Seine. For health’s sake, I confined myself to a one block walking radius from my hotel. Normally, this situation would have had no redeeming aspects. I anticipated pawing at the window of my room, full of longing and a pout stretched across my mouth as I watched Paris be interesting and tasty without me.
And then I walked into Stoeckl Patisserie et Salon de Thè. It was one block from my hotel on Ave Kleber. It was small. It was intimate. The women behind the counter were friendly and helpful and helped me with my French. I would get a few brioche, a salad, and some tea to go and head back to my room to watch French costume dramas. They also had the above pictured macarons, of which I bought two boxes to smuggle home. Those pictured above are the last of them. Sadness.
Europane, I noticed, also has macarons. So I brought some home for comparison.
Um. Ok. Kind of giant. Less cookie. More sandwich.
Bless them for trying though. Not only are the bigger macarons huge by comparison, they are also sweeter and the cookie parts are almost gooey, unlike their French counterparts which have more pillowy cookies. Think marzipan vs. well-done chocolate brownie. They aren’t bad. But not even close.
Did this stop me from eating them? Non. Pastry is pastry. Next stop: Boule. Word is they have the macaron down pat. We shall see…
Laura Avery, market mistress and produce purveyor extraordinaire, sent out a March newsletter to city employees detailing how
Simply select your basket type:
The Classic Market Basket - $40 Monthly ($20 per bag)
The Classic Market Basket offers all the basic fruits and vegetables for an individual to meet the USDA minimum daily requirements or 31.5 cups of fruits and vegetables. The market basket will contain 8-10 of the freshest items available such as lettuce, tomatoes, broccoli, apples, potatoes, citrus, herbs, onions grapes, and leafy greens.
The Specialty Market Basket offers all of the items in the Classic Market Basket plus a few additional seasonal and specialty items like eggs, honey, nuts, specialty fruits and berries.
The Market Basket for Two offers a selection of items in the Classic Market Basket suitable for couples or small families to receive all the basic fruits and vegetables they need for a week.
Included in every basket will be cooking suggestions, nutritional information, and recipe ideas so that you can better use and enjoy that week’s produce and keep tabs on the happenings at the farmers’ market.
Again, this is for city employees only. To enroll or just get more details, contact the Southland Market Basket Coordinator, Katie, at 310-740-7544 or Katie at sfma dot net.
Also, if you haven't seen it yet, Fresh From the Farmers' Market, they city's public access cooking show, has some interesting seasonal recipes up. Mmmmm.Well, it's tomato time if you're a gardener. March is the southland's prime planting season for summer tomatoes. The Arboretum in Arcadia is once again hosting tomato guru Steve Goto for his annual talk about what's hot in the tomato world along with his growing tips for a good harvest. After you fill up on home-grown tomato knowledge, head to the back patio for the big tomato plant sale.
Wednesday, March 26 at 10am
Palm Room & and Gift Shop Patio
Free to Members / Free to Non-Members with Arboretum Admission
For more info, contact Jill Berry at the Arb.
Los Angeles County Arboretum & Botanic Garden
301 North Baldwin Avenue
Arcadia, CA 91007-2697
Wednesday, March 26 at 10am
Palm Room & and Gift Shop Patio
Free to Members / Free to Non-Members with Arboretum Admission
For more info, contact Jill Berry at the Arb.
Los Angeles County Arboretum & Botanic Garden
301 North Baldwin Avenue
Arcadia, CA 91007-2697
Just a quick bite from France. The Louvre was a must-see on this trip, but it’s one of those must-sees that can’t been seen in just one day. So I spent as much time there as I could in one day, wandering around the maze of halls and galleries and being in awe of the grandeur and detail that surrounded me at every turn. By the time I finally got around to The Wedding at Canna (which is directly across from the Mona Lisa), I was famished. I think it was looking at all the exquisitely detailed food and wine.
So I booked it over to Café Richelieu on the other side of the museum and sat down for a quick lunch.
I ordered the Soupe Formula – A delicate vegetable bisque (which was smooth and creamy and simple), green salad with smoked duck breast (the duck was melt-in-your-mouth tender), Morrocan cous cous with preserved lemon (generic but still very taste and a good compliment to the salad dressing), “cole slaw” (unlike any slaw I've had - crispy, hardly sweet, and very green tasting - not bad, just not the usual), and a tart and tangy Bella Lula lemonade (add that to the list of commercial products I miss). A lovely repast.
So I booked it over to Café Richelieu on the other side of the museum and sat down for a quick lunch.
I ordered the Soupe Formula – A delicate vegetable bisque (which was smooth and creamy and simple), green salad with smoked duck breast (the duck was melt-in-your-mouth tender), Morrocan cous cous with preserved lemon (generic but still very taste and a good compliment to the salad dressing), “cole slaw” (unlike any slaw I've had - crispy, hardly sweet, and very green tasting - not bad, just not the usual), and a tart and tangy Bella Lula lemonade (add that to the list of commercial products I miss). A lovely repast.
Followed it up with a barely sweet hot chocolate before heading back into the depths of the museum. The cafe dining room is spacious and elegant with an ornate marble fireplace at one end of the room. There is art placed on the cafe walls as well, though it is of a more modern representation than most of the inventory housed there.
Health and time prevented me from going back for a second tour. The Louvre (and it's cafe) can't be fully appreciated in just one visit. I guess I'm just going to have to make another trip.
Darn.
Health and time prevented me from going back for a second tour. The Louvre (and it's cafe) can't be fully appreciated in just one visit. I guess I'm just going to have to make another trip.
Darn.
One of the real draws for me in establishing myself as a regular market goer are the relationships I make with vendors and other regulars. I walked into today’s Pasadena market and was touched by the repeated inquiries into my health and well being (I haven’t been to the market in over a month), and then the sincere interest and even joy when I told them about my visit to France. Thanks to everyone who said hello and paused amidst the mist and wet to chat it up this morning. Made for a very pleasant market day.
And mist it did. A right solid marine layer swooped in around 6AM and covered the valley with heavy misty drizzle. Not enough for an umbrella. But too much to not be covered at all, which I wasn’t. I walked out with damp hair, but a bag full of spring goodness. Shall we commence with the imagery? Yes, let’s.
We’re stupidly lucky in the southland. While spring is the artichoke’s true prime season, we can really get them year round (thank you, Lompoc!). Despite this, there is something more hearty, more flavorful, and more meaty about a true spring artichoke. I like mine plain with mayo (or this). The more ‘refined’ might prefer butter. Either way, I like them whole and steamed and generally unadulterated.
Just pretty. I’m not a cauli fan no matter what color they are. Nothing wrong with them. I just don’t mesh well with them. I have yet to find a good repeat recipe for them that demands to be made. Anyone who wants to convert me is welcome to try. I’d really like to like these.
She just gets better with her displays every time I see her. We chatted for a good long while about Paris and Europe in general and I remarked how much her table resembled some of the other market tables I saw in France. It was an open door for her to show me her incredible heads of frisée, or curly endive (it has many names actually).
I had a lot of frisée in France, my favorite was with a sweet mustard dressing and a side of smoked duck breast. So of course I bought some. Memories are so seductive.
Spring done sprung, yo. Green everything was everywhere. The above is green garlic, which is a component of one of the soup recipes from Russ Parsons in this week’s LA Times Food section.
Big, beautiful, smelly, green red onions.
Small, delicate, aromatic spring green scallions.
Not green. But very pretty and springy none the less. Cole slaw. Mmm. Or a really steamy clean cabbage soup…
…with turnips. There are still a mess of really gorgeous winter root veggies out there – carrots especially. I think turnips are under appreciated though. The depth of flavor they add to dishes makes them a must have.
Cane! Sugar! It’s funny that those that have it, rarely display it up front. Walker Farms had these propped up against a tree well behind the truck and trays. I love sugar cane. Again, another seductive memory, this time from childhood. Nature’s best lollipop.
And then I decided it was time to towel of the camera and myself and go grab a cappuccino from Europane.
And mist it did. A right solid marine layer swooped in around 6AM and covered the valley with heavy misty drizzle. Not enough for an umbrella. But too much to not be covered at all, which I wasn’t. I walked out with damp hair, but a bag full of spring goodness. Shall we commence with the imagery? Yes, let’s.
We’re stupidly lucky in the southland. While spring is the artichoke’s true prime season, we can really get them year round (thank you, Lompoc!). Despite this, there is something more hearty, more flavorful, and more meaty about a true spring artichoke. I like mine plain with mayo (or this). The more ‘refined’ might prefer butter. Either way, I like them whole and steamed and generally unadulterated.
Just pretty. I’m not a cauli fan no matter what color they are. Nothing wrong with them. I just don’t mesh well with them. I have yet to find a good repeat recipe for them that demands to be made. Anyone who wants to convert me is welcome to try. I’d really like to like these.
She just gets better with her displays every time I see her. We chatted for a good long while about Paris and Europe in general and I remarked how much her table resembled some of the other market tables I saw in France. It was an open door for her to show me her incredible heads of frisée, or curly endive (it has many names actually).
I had a lot of frisée in France, my favorite was with a sweet mustard dressing and a side of smoked duck breast. So of course I bought some. Memories are so seductive.
Spring done sprung, yo. Green everything was everywhere. The above is green garlic, which is a component of one of the soup recipes from Russ Parsons in this week’s LA Times Food section.
Big, beautiful, smelly, green red onions.
Small, delicate, aromatic spring green scallions.
Not green. But very pretty and springy none the less. Cole slaw. Mmm. Or a really steamy clean cabbage soup…
…with turnips. There are still a mess of really gorgeous winter root veggies out there – carrots especially. I think turnips are under appreciated though. The depth of flavor they add to dishes makes them a must have.
Cane! Sugar! It’s funny that those that have it, rarely display it up front. Walker Farms had these propped up against a tree well behind the truck and trays. I love sugar cane. Again, another seductive memory, this time from childhood. Nature’s best lollipop.
And then I decided it was time to towel of the camera and myself and go grab a cappuccino from Europane.
And now I can say with extreme confidence – Europane is where you can purchase croissants that are about as close as you are going to get to the ones available in the bakeries of Paris. I knew they were good before. Now I'm more keenly aware of how lucky I am this is just down the street.
I took hundreds of photos in France. Hundreds. I'm still sorting through the first batch - selecting the best, tweaking the ones that can be tweaked, labeling them, and then storing the 'finals' in special folders for later printing.
I was hoping to do a series of market posts, but I think that will take too long. So I'm going to do random shots with brief explanations here and there with the eventual goal of doing a big wrap up post when I have a clearer idea of exactly what I have. Food. Is. Everywhere. In France. It's displayed in beautiful ways, set out on cushions, and lit just so. We know it's a foodie paradise. If I may specialize the beauty even more - it's a food photographer's paradise. You don't even have to go in to markets or restaurants to enjoy the view - it's all set out on the sidewalks, luring you in with big, bold colors and smells.
This was at a market stall in the evening along Bd St-Germain in the Latin Quarter. There are these impossible little mazes of side streets and alleys there that weren't listed on my map and I got lost for a while trying to find my way back to the Metro. Bd St-Germain saved me (it was the main drag on my map) and I ended up strolling there late one night just to take it all in.
The fromagerie next to the seafood stall had a gorgeous display out front. I opened the ap up as far as it would go (it was night time after all) and the result is...I have no idea what cheese this is - the ap blurred out the sign. Bah. But what eye candy. I'm assuming it's a paprika -covered soft cheese but anyone with more knowledge out there is welcome to enlighten me.
More "little tastes" later as I process the pics. I leave you with one final shot of a very amiable butcher who spoke to me at length in French regardless of the fact that I couldn't understand a lick of what he was saying. I credit him with making me more brave with the language. Francois - merci.
I was hoping to do a series of market posts, but I think that will take too long. So I'm going to do random shots with brief explanations here and there with the eventual goal of doing a big wrap up post when I have a clearer idea of exactly what I have. Food. Is. Everywhere. In France. It's displayed in beautiful ways, set out on cushions, and lit just so. We know it's a foodie paradise. If I may specialize the beauty even more - it's a food photographer's paradise. You don't even have to go in to markets or restaurants to enjoy the view - it's all set out on the sidewalks, luring you in with big, bold colors and smells.
This was at a market stall in the evening along Bd St-Germain in the Latin Quarter. There are these impossible little mazes of side streets and alleys there that weren't listed on my map and I got lost for a while trying to find my way back to the Metro. Bd St-Germain saved me (it was the main drag on my map) and I ended up strolling there late one night just to take it all in.
The fromagerie next to the seafood stall had a gorgeous display out front. I opened the ap up as far as it would go (it was night time after all) and the result is...I have no idea what cheese this is - the ap blurred out the sign. Bah. But what eye candy. I'm assuming it's a paprika -covered soft cheese but anyone with more knowledge out there is welcome to enlighten me.
More "little tastes" later as I process the pics. I leave you with one final shot of a very amiable butcher who spoke to me at length in French regardless of the fact that I couldn't understand a lick of what he was saying. I credit him with making me more brave with the language. Francois - merci.
As an aside, next time I go to France, I'm getting a room with a kitchen. Eating out all the time wasn't torturous. But not being able to buy at the markets and then prep food myself was. I longed, LONGED, to grab veggies, meats, and other delectable meal bits. Lesson learned.
Two weeks out of your element can put a wrench in keeping up some hard won healthy habits. In this case, making my own lunch. Lunch in France was orchestral - it's the dominant meal of the day. Here, in my office, it's more of a 'thing to remember', as I'm often too busy to even think about eating. Some balancing is in order. Something between Mozart and a doughnut. Back to bento...
Click through for specifics. Going to try and redevelop the habit of not only making these lunches, but also of documenting them. I want to get a better grasp on my 9-5 diet and see how it evolves as I get better at The Packening.
In keeping with the theme, I did try to attempt bento lunching in France. And I did find some really stellar sushi establishments. The one closest to my hotel was on the experimental side and had something on the menu that I had to try...
Click through for specifics. Going to try and redevelop the habit of not only making these lunches, but also of documenting them. I want to get a better grasp on my 9-5 diet and see how it evolves as I get better at The Packening.
In keeping with the theme, I did try to attempt bento lunching in France. And I did find some really stellar sushi establishments. The one closest to my hotel was on the experimental side and had something on the menu that I had to try...
Yeah. Nutella Maki. The 'seaweed' is a paper-thin crepe. Lest you think I'm totally gah-gah over everything I ate in France, let the record show that this particular piece of 'cuisine' was best left alone. Ugh.
JJ came in as I was going over some e-mail to hand me Friday's edition of The Daily Trojan (he's a student there). Cover article above the fold says, "USC farmers market debuts."
Rain apparently forced it on to the EVK patio (bah...markets fear no rain!). BUT you can expect the market to be in McCarthy Quad from noon to 4PM one Thursday a month. Would be nice to know WHICH Thursday it's being planned for...first?...fourth? Anyone who knows, please chime in.
It's not your traditional farmer-to-you market. The goods are obtained at the Santa Monica market and then brought to the campus for sale. Part of the reason for this might be how you can pay for the fruits and veggies - they let you use discretionary and dining dollars. Very student friendly. No word on if the pricing fits the usual student budget, but the general consensus is that this fills a giant gaping hole in produce availability for students.
If all goes well, they'll up the frequency. So far so good, they say. For USCers out there looking for a little more frequency, there are a few downtown market options for you. I need to double-check the schedules though - farmer.net had the Little Tokyo market listed on the wrong day. I may have JJ do a little reconnaissance for me.
Fight on with your bad selves!
Rain apparently forced it on to the EVK patio (bah...markets fear no rain!). BUT you can expect the market to be in McCarthy Quad from noon to 4PM one Thursday a month. Would be nice to know WHICH Thursday it's being planned for...first?...fourth? Anyone who knows, please chime in.
It's not your traditional farmer-to-you market. The goods are obtained at the Santa Monica market and then brought to the campus for sale. Part of the reason for this might be how you can pay for the fruits and veggies - they let you use discretionary and dining dollars. Very student friendly. No word on if the pricing fits the usual student budget, but the general consensus is that this fills a giant gaping hole in produce availability for students.
If all goes well, they'll up the frequency. So far so good, they say. For USCers out there looking for a little more frequency, there are a few downtown market options for you. I need to double-check the schedules though - farmer.net had the Little Tokyo market listed on the wrong day. I may have JJ do a little reconnaissance for me.
Fight on with your bad selves!
What a lovely adventure! Yes, I am now back in Lalaland. The flights back (about 15 hours worth of travel time..zoinkies) were turbulent and messy, but I (and my macarons) survived.
That shot was taken up in Normandy in the impossibly picturesque city of Rouen, prior to Valentine's Day. I visited all the requisite historical sites (Joan of Arc's pyre, a medieval market site, etc.) while in Rouen. And as it was only for a day, I didn't get to sample much beyond the above pictured pastries. Still, tough life, eh?
Coffee in France has been a revelation. I will never enjoy Starbucks anymore. France ruined me with silky, dark elixirs. I'm normally of the heavy cream and sugar crowd and for the first time in my adult life, I drank my coffee black. Nay, I insisted on it. I dabbled in espressos too. The above cuppa and croissant were enjoyed at a small cafe at the Louvre. The Starbucks across the hallway received only a cold stare. I shall tolerate their swill no more. Problem is, where to? I must find an LAequivalent, which will of course be the subject of a post or two I'm sure.
This is mostly the 'I'm back' post. Paris was beautiful (we had bright sunlight and no wind for the majority of the trip) and I did explore and enjoy as much of their expertly prepared food as was reasonable. Though I'm not entirely sure where to begin. Do I even need to say the food experience was enlightening? One sad note - I was leveled by a really wretched cold/cough for the last few days of the trip, which would have depressed me exceedingly if not for the delightful and friendly patisserie mere steps from my hotel door. Being holed up in your hotel room with a bad cold isn't nearly so bad when you have fresh brioche, macarons, and expertly brewed tea to comfort you.
More coming. I'm trying to get the body back on LA time but it refuses to cooperate. Can't say I blame it too much. Au revoir!
I’ve been sort of out of the fishbowl for a while. I’ve been idea farming. Revamping a few things around the homestead. Exploring new creative avenues – some of which aren’t food-related. I started making this turn before the end of 2007 in a search for something sustainable. I talk a lot about local and sustainable food sourcing here. But I’ve wanted to apply that to everything else I do too. It’s been a fun process, but it’s meant a little less on the blog posting side of life. I’m of the mind that it means what I do post will be of a better quality. One can hope anyway. :)
Lunch was my first target. My office is in an area rich in food options. I can look out my window and spy four fast and easy food mills, just waiting for me to walk in the door. And I have. Many times. But it’s never the healthiest option and it’s almost always too much. Too much of a bad thing makes for a large ass and a slow heart, which is not really what I was aiming for, but there you have it. Easy is very habit forming.
I opened my work fridge on January 8th and found out that I had left my last bento lunch in there on December 17th. It wasn’t pretty. In fact it was so bad, I ended up tossing the whole thermos. That smell was going to haunt me every time I opened it, regardless of how clean I could get it. But yay! New bento shopping! And lucky me, Marukai had a whole new selection of bento lunch boxes. I opted for the quirkily named Dear Label sets. For one, they aren’t kiddie-sized. For another, they come in sexy, matte black finishes and look almost manly - which means bentos for JJ.
These are a few of the lunches I’ve made for myself this past week (click through for notes on what's what inside). Variations on a theme using some of the same ingredients in different ways. I make them prior to leaving in the morning, though I think I’m going to get fancy and start making some of the things the night before. Can’t cook fancy sauced pinwheel medallions in 10 minutes, after all. Same goes for miso-seasoned hardboiled eggs. Or roasted yams with caramelized onions. But baby steps. And the ass, she is a-shrinking and the heart, she is a-beating.
Someone e-mailed me and asked if all was well. Many thanks for the concern and yes, I am well. Just in the middle of a balancing act. One of the things I’ve been dabbling in is jewelry making, wire work specifically – a hobby I’ve had for years that I’m getting back into again. I’ve also been teaching myself some new lighting techniques in my photography – which is a whole lot of picture taking, then running to the computer to pull it up on photoshop to see if I got it right. The past two markets I went to I went without the camera in tow. Same goes for some of the restaurants I’ve tried – though I kicked myself for not bringing one to the Little Flower Candy Company the other day. It’s been a good hiatus. I’m getting closer to finding that balance, the sustainability I mentioned earlier, which means things here are going to be in motion again – just on a different level.
I leave for Paris in a few weeks. Don’t think that hasn’t been a joy to research and plan. The Marche Bastille is tops on the list….but then so are the jazillion other open air markets in that beautiful city. I’m also taking a laptop which means, wifi willing, there will be Live! from! Paris! blogging moments.
And that’s about it for now. I leave you with this video on making maki rolls. Enjoy.
Lunch was my first target. My office is in an area rich in food options. I can look out my window and spy four fast and easy food mills, just waiting for me to walk in the door. And I have. Many times. But it’s never the healthiest option and it’s almost always too much. Too much of a bad thing makes for a large ass and a slow heart, which is not really what I was aiming for, but there you have it. Easy is very habit forming.
I opened my work fridge on January 8th and found out that I had left my last bento lunch in there on December 17th. It wasn’t pretty. In fact it was so bad, I ended up tossing the whole thermos. That smell was going to haunt me every time I opened it, regardless of how clean I could get it. But yay! New bento shopping! And lucky me, Marukai had a whole new selection of bento lunch boxes. I opted for the quirkily named Dear Label sets. For one, they aren’t kiddie-sized. For another, they come in sexy, matte black finishes and look almost manly - which means bentos for JJ.
These are a few of the lunches I’ve made for myself this past week (click through for notes on what's what inside). Variations on a theme using some of the same ingredients in different ways. I make them prior to leaving in the morning, though I think I’m going to get fancy and start making some of the things the night before. Can’t cook fancy sauced pinwheel medallions in 10 minutes, after all. Same goes for miso-seasoned hardboiled eggs. Or roasted yams with caramelized onions. But baby steps. And the ass, she is a-shrinking and the heart, she is a-beating.
Someone e-mailed me and asked if all was well. Many thanks for the concern and yes, I am well. Just in the middle of a balancing act. One of the things I’ve been dabbling in is jewelry making, wire work specifically – a hobby I’ve had for years that I’m getting back into again. I’ve also been teaching myself some new lighting techniques in my photography – which is a whole lot of picture taking, then running to the computer to pull it up on photoshop to see if I got it right. The past two markets I went to I went without the camera in tow. Same goes for some of the restaurants I’ve tried – though I kicked myself for not bringing one to the Little Flower Candy Company the other day. It’s been a good hiatus. I’m getting closer to finding that balance, the sustainability I mentioned earlier, which means things here are going to be in motion again – just on a different level.
I leave for Paris in a few weeks. Don’t think that hasn’t been a joy to research and plan. The Marche Bastille is tops on the list….but then so are the jazillion other open air markets in that beautiful city. I’m also taking a laptop which means, wifi willing, there will be Live! from! Paris! blogging moments.
And that’s about it for now. I leave you with this video on making maki rolls. Enjoy.
Happy 2008 everyone!
Mochi for JJ. Menudo for me. Champagne for both of us. iProspero ano, amigos!
The holidays usually mean I’m on the road to someplace a few hundred miles from home. This year we headed north to Grass Valley, a rustic little former mining town about an hour outside Sacramento. I use the term rustic tongue-in-cheek. The GV has become a touch swankier since my first visit there years ago. The introduction of Kane’s alone (I had their roasted beet salad...SO good) has made it a delightful foodie destination, along with Tess’s Kitchen Store and Maria’s, which does a nice plate of beans and rice.
But to back up for a bit – we drive there. JJ would prefer to fly as it is a rather grueling bit of trekking. But I love the scenery along the way. We hook up to the 5 freeway and dissect right through the heart of California’s agricultural mecca – the central valley. Granted, it’s a lot of giant farms with a few family run orchards here and there. But this part of California feeds a good portion of the state – and the rest of the country. California almonds, walnuts, citrus, apricots, pecans, cotton, grapes, greens, peaches, and on and on…all along this stretch of highway.
I’d like to divert your attention away from the 5 though. At the end of our holiday visit, we decided to make a side-stop in Berkeley to visit a place near and dear to my heart.
The home of the Nibby Bar, and many other fine chocolates. The Scharffen Berger Chocolate Factory is located in a charming old warehouse that used to house a Heinz pickle factory. In that well-loved brick building is housed what I think is one of the few great raw-ingredient to final-product chocolate makers in the country. Where business-sister organizations Joseph Schmidt and Dagoba purchase their chocolates from Belgium and France, Scharffen Berger starts at the source with the humble cacao.
I’m going to back up a little bit here. We arrived a touch early for our reserved factory tour (all tours require reservations, which can be conveniently acquired online at their website at least 24 hours in advance). Neither of us had had breakfast and lunch was just around the corner. SB, anticipating the food needs of its guests, has a right nice “café” at the front of the factory. It is an open, airy, and very inviting restaurant.
…with pictures of chocolate everywhere. The visual inducements weren’t necessary. They had me at first whiff. The entire building smells of cocoa. So I decided to start with their hot chocolate.
It was a no-brainer. It was cold outside. We were at a chocolate factory. Voila. Hot chocolate. Do you need me to tell you it was good? I don’t think so. It was probably one of the best hot chocolates I’ve ever had – not too sweet, just the right blend of bitter and cream, and pleasantly hot and ready for immediate sipping. That has always been my biggest issue with hot drinks. I usually have to sit and wait for it to be cool enough to not burn my tongue. But I don’t want it lukewarm either. That hairline point between OMGOUCHTONGUEFIRE and meh isn’t always achievable in a café setting. But they nailed it. And I was most grateful.
They had a good lunch/brunch menu. JJ went for a more breakfasty option – their chilequilles…
Two thumbs up, said he. I went for one of the six or so paninis they had listed – the grilled portabello…
We ended our repast just in time for our tour to begin. We headed to the factory store to queue up with the rest of our group…
Where we were herded into a line and escorted to their public classroom for a lecture about the factory, some chocolate tastings, and the occasional quip from Danny, our well-seasoned tour guide who had obviously done many tours for the unwashed masses and had no time for shenanigans.
This is Danny answering a question and admonishing a visitor to use a spoon and not their fingers. He really was a nice guy. And incredibly knowledgeable. But it was the day after Christmas and you could tell his audience wasn’t as cooperative as he might have liked. Sweet, sweet Danny. We felt for you. Truly.
But he did pass around chocolate in all its forms. He explained the age old process for roasting, winnowing, and processing cacao into the uber-fine chocolate we had been tasting that morning. He talked about chocolate snobs. He talked about how Hershey bought the company in 2005, along with Joseph Schmidt and Dagoba, to form an artisan chocolate division. He assured us things were running the same. The biggest change has been their access to deeper pockets for production and a much bigger distribution network. Our one sad bit of info? The factory wasn’t in operation. They were on a factory holiday. Which I couldn’t really argue. And it just means I’ll have to come back again. Darn.
Most of the equipment that they use is vintage chocolate making machinery. This roaster is a touch over 50 years old, for example. I did find all of the machinery fascinating. But I couldn’t stop closing my eyes and smelling. If I thought the other parts of the factory smelled like chocolate, I was now significantly adding it to my bloodstream via inhalation. The factory itself is pretty spotless, save for a few patches of crushed nibs underfoot.
After the one hour tour and taste, we were deposited in the factory store again where we were encouraged to buy and buy and buy some more. I can get baking chocolate and Nibby bars at home. I wanted to get things from the factory that weren’t so readily available. And lo, we hit chocolate covered…well, everything.
I opted for chocolate dipped figs and zante currants, a few gifty things for like-minded friends and family down south, and a cocoa butter lip balm made from Scharffen Berger chocolate.
Public tours are given daily every hour on the half hour. Reservations are required. Walk-ins are accepted only if room is available on the scheduled tour. They ask that you arrive at least 10 minutes before your tour is scheduled to begin, though I would give yourself an hour to enjoy Café Cacao prior to your scheduled tour time. For those unable to trek to Berkeley, there is an online virtual tour sans tastings. Though you can go to your local Whole Foods before hand and pick up a few bars so you can play along at home.
Scharffen Berger Chocolate Factory
914 Heinz Avenue,
Berkeley, CA 94710
510-981-4066
tours@scharffenberger.com
But to back up for a bit – we drive there. JJ would prefer to fly as it is a rather grueling bit of trekking. But I love the scenery along the way. We hook up to the 5 freeway and dissect right through the heart of California’s agricultural mecca – the central valley. Granted, it’s a lot of giant farms with a few family run orchards here and there. But this part of California feeds a good portion of the state – and the rest of the country. California almonds, walnuts, citrus, apricots, pecans, cotton, grapes, greens, peaches, and on and on…all along this stretch of highway.
I’d like to divert your attention away from the 5 though. At the end of our holiday visit, we decided to make a side-stop in Berkeley to visit a place near and dear to my heart.
The home of the Nibby Bar, and many other fine chocolates. The Scharffen Berger Chocolate Factory is located in a charming old warehouse that used to house a Heinz pickle factory. In that well-loved brick building is housed what I think is one of the few great raw-ingredient to final-product chocolate makers in the country. Where business-sister organizations Joseph Schmidt and Dagoba purchase their chocolates from Belgium and France, Scharffen Berger starts at the source with the humble cacao.
I’m going to back up a little bit here. We arrived a touch early for our reserved factory tour (all tours require reservations, which can be conveniently acquired online at their website at least 24 hours in advance). Neither of us had had breakfast and lunch was just around the corner. SB, anticipating the food needs of its guests, has a right nice “café” at the front of the factory. It is an open, airy, and very inviting restaurant.
…with pictures of chocolate everywhere. The visual inducements weren’t necessary. They had me at first whiff. The entire building smells of cocoa. So I decided to start with their hot chocolate.
It was a no-brainer. It was cold outside. We were at a chocolate factory. Voila. Hot chocolate. Do you need me to tell you it was good? I don’t think so. It was probably one of the best hot chocolates I’ve ever had – not too sweet, just the right blend of bitter and cream, and pleasantly hot and ready for immediate sipping. That has always been my biggest issue with hot drinks. I usually have to sit and wait for it to be cool enough to not burn my tongue. But I don’t want it lukewarm either. That hairline point between OMGOUCHTONGUEFIRE and meh isn’t always achievable in a café setting. But they nailed it. And I was most grateful.
They had a good lunch/brunch menu. JJ went for a more breakfasty option – their chilequilles…
Two thumbs up, said he. I went for one of the six or so paninis they had listed – the grilled portabello…
We ended our repast just in time for our tour to begin. We headed to the factory store to queue up with the rest of our group…
Where we were herded into a line and escorted to their public classroom for a lecture about the factory, some chocolate tastings, and the occasional quip from Danny, our well-seasoned tour guide who had obviously done many tours for the unwashed masses and had no time for shenanigans.
This is Danny answering a question and admonishing a visitor to use a spoon and not their fingers. He really was a nice guy. And incredibly knowledgeable. But it was the day after Christmas and you could tell his audience wasn’t as cooperative as he might have liked. Sweet, sweet Danny. We felt for you. Truly.
But he did pass around chocolate in all its forms. He explained the age old process for roasting, winnowing, and processing cacao into the uber-fine chocolate we had been tasting that morning. He talked about chocolate snobs. He talked about how Hershey bought the company in 2005, along with Joseph Schmidt and Dagoba, to form an artisan chocolate division. He assured us things were running the same. The biggest change has been their access to deeper pockets for production and a much bigger distribution network. Our one sad bit of info? The factory wasn’t in operation. They were on a factory holiday. Which I couldn’t really argue. And it just means I’ll have to come back again. Darn.
Most of the equipment that they use is vintage chocolate making machinery. This roaster is a touch over 50 years old, for example. I did find all of the machinery fascinating. But I couldn’t stop closing my eyes and smelling. If I thought the other parts of the factory smelled like chocolate, I was now significantly adding it to my bloodstream via inhalation. The factory itself is pretty spotless, save for a few patches of crushed nibs underfoot.
After the one hour tour and taste, we were deposited in the factory store again where we were encouraged to buy and buy and buy some more. I can get baking chocolate and Nibby bars at home. I wanted to get things from the factory that weren’t so readily available. And lo, we hit chocolate covered…well, everything.
I opted for chocolate dipped figs and zante currants, a few gifty things for like-minded friends and family down south, and a cocoa butter lip balm made from Scharffen Berger chocolate.
Public tours are given daily every hour on the half hour. Reservations are required. Walk-ins are accepted only if room is available on the scheduled tour. They ask that you arrive at least 10 minutes before your tour is scheduled to begin, though I would give yourself an hour to enjoy Café Cacao prior to your scheduled tour time. For those unable to trek to Berkeley, there is an online virtual tour sans tastings. Though you can go to your local Whole Foods before hand and pick up a few bars so you can play along at home.
Scharffen Berger Chocolate Factory
914 Heinz Avenue,
Berkeley, CA 94710
510-981-4066
tours@scharffenberger.com
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