Last week, my friends at Food 52 called me a genius and resurrected an old recipe for zucchini butter. by way of The Kitchn. Almost 15,000 people saw that post. WOW. Thank you Food 52! I’m not sure grating and frying zucchini is true genius, but I do like the credit. This particular recipe came along in 2009 from using donated local bounty while cooking up a community supper to improve school lunch, a Slow Food Eat in.
It was a good party in the park. It was a potluck for over 80 local supporters. My friend Terry at Fancifull Baskets got a bounce house and didn’t have room at her Eat in, so she donated it to ours. Power 106 supported by bringing the music and Marilu (Who had me on the show last week - FUN) was our brilliant speaker spreading the word about the healing properties of eating well.
We had a great lunch and sent hundreds of letters to our government representatives. We made phone calls. We made new friends and had fun in the park. We did it for these guys.
I love that fifteen hundred folks read my recipe last week, and I would love it even more if fifteen thousand people made friendly phone calls to their government officials. Call the president. I have. At the very least, make zucchini butter, share it with a friend and talk about food. It’s all about connecting.
There were quite a few haters in the hood when the little parklet seemed to appear overnight at Sunset Junction. Mostly folks were worried about parking. I’m a regular at the Saturday Farmer’s Market and understood the fear. I also love the polkadots. As predicted by my sunny disposition, everything was wonderful as usual. I snagged a parking place right in front of El Conquistadores and cruised the gifty aisle. These shiny kale chips from London Manori caught my eye.
It’s really kale… and leaves they dippity doo, so pretty.
It was a glorious day, the polkadots really added POP and the youngsters love them too.
The sensational citrus offerings made it a perfect day to share an orange with a friend.
We love the oranges too, and this recipe from the Kitchn for a blood orange crostata is just like ours. I like them even better with the cara cara oranges, they don’t get the bitterness of the blood oranges when baked. They are super simple to make and I love the handmade look. Just remember, there’s a fine line between rustic and sloppy, fold with intention. And be generous with the finishing sugar.
Instead of giving the honor to myself (we all agree at Jennie Cooks, the best events are at the Shoppe), I award the title to the Natural History Museum of Los Angeles. For starters, they have great parking and they let you drive on the lawn for load in. That doesn’t happen at most Museums of distinction.
Then there’s the inside.
This is the whale room where we’ve seen men dance half naked at the Most Amazing Wedding Ever.
Below is the Rotunda. On this particular occasion, we served the bride’s delicious and amazing homemade vegan cakes.
Although off topic, I must also mention these adorable party favors. Alix made them. They were waiting for the guests with their table numbers. I’m not kidding when I say Alix was the cleverest bride in all the land.
Cocktails with the dinosaurs. Can you beat that?
At the AIGA RE-EXTRAVAGANZA there were amazing sustainable art installations in the North American Mammal Hall. We loved these Solar Sculptures and are hoping a client might like them too… Garden party anyone?
And look at this! Put a cork in it! Have a seat! All of these installations are from award winning local designers.
So, should you ( or your company) be looking for a fun event space… go to the Museum!
Perhaps, we weren’t all a twitter with the rest of world about the wedding. You know the one. (Where do they get those hats anyway?)
BUT… I do know where they get their royal SALMON!! The same place I do!
Loch Duart Sustainably Raised Salmon was the main course last Friday at the royal reception, and we got that confirmed through our friends at Clean Fish. For all you Angelenos, you can get it at any earth conscious fish monger – I’m particularly fond of my friends at Fish King in Glendale.
Pip Pip, cheerio and good luck newlyweds. Keep eating well!
Yes, it’s true. I didn’t post a single entry for the month of April. I did however, have lots of fun, it being my birthday month and all. Highlights include hanging out with Jamie Oliver the day he announced the chocolate milk news and Christina at LA Parent wrote a nice piece about what I do for fun (try to save the world, through food). Stay tuned for a great chocolate cookie recipe and a few wedding reviews. We’ve been busy!
2 parts melted coconut oil 1 part EVOO
I have sensitive skin. From an early age I preferred my lotions straight up starting with baby oil and Vaseline. I progressed to spray on Pam in my high school years (I loved the aerosol application) and then graduated into a life long relationship with olive oil. During my pregnancy I was a big fan of the cocoa butter stick which I would melt during bathing. A few years ago I was led to coconut oil. It’s great in the the hottest of summers because it melts, but as a rule it’s a solid block of saturated fat. And guess who loves it? Dr Mercola of course. He mentioned it was good for callouses so I’ve been using it on my hooves for a while with soft results. The problem is it eventually grows a fuzzy black mold from cross contamination which grosses me out, but just a little. I rinse the mold off and proceed. Then I got to thinking… emulsify.
This is the result of 2 parts melted coconut oil emulsified with 1 part extra virgin olive oil. I imagine with the addition of some coconut milk Kaya Toast would be the obvious direction. It”ll keep you soft. And it takes away the dry skin itch, very soothing and smells good too. It’s a nice spreadable consistency.
Six Jars I'm storing in the freezer
I overheated it in the Vita mixer so I threw it in the freezer then thawed it the next day. There was a foam on top and I whisked it in, and I think it helped the texture. It melts really fast once it’s on you, but not nearly as messy as straight coconut oil. I recommend storing in small containers to avoid the fuzzy black mold. OH – and you can cook with it!
It was a strange feeling. I’ve been eating pork my whole life. I’ve known my pigs, thanks to my family’s gentleman farmer, Uncle Bill. Born in the spring meant a nice fat fresh ham on the Christmas table. But this day was different.
Tara of Silverlake Farms found us a pig farmer, met our baby pig and then, months later, waited while the pig was slaughtered, and brought it back to my kitchen for butchering.
It was an all day ordeal and thanks to the stylings of Lindy and Grundy,
it went well into the evening. It was, oddly enough, a spiritual experience. We were all quiet as we stared at the carcass in the back of the van; in awe of the pigs sacrifice and daunted by the reality of getting it into the kitchen. I held her little foot and said a prayer of thanks while the ribs were sawed and the belly was divvied up.
I am currently living a vegan lifestyle, but I will partake in the fresh ham from this glorious pig I have brining for Christmas Eve. And I will again offer my prayers of thanks to the pig divine.
What a great night - chefs everywhere! Great wine, exceptional food and desserts! It was the kick- off party Aptly titled “Good Food for All -Celebrating the Los Angeles Food Shed” which started the Network Summit this week: Healthy Food and Farms by 2030.
The room was radiant with the energy of these sumptous local foods, appreciated by a room full of dedicated eaters and advocates for a cleaner food system. We were giddy with delight. Even the Mayor gets it. Hopes were high and the rumble of forthcoming change was palpable. It’s happening people, it’s happening!
The Good Food for All Agenda - creating a regional food system for all of Los Angeles is available on line at Roots of Change. The party was magnificent with every noble and worthy local chef in attendance, or presenting. ( I got to hug my hero Suzanne Goin)
This brown sugar peach tart was amazing.
The setting was stupendous. Vibiana is rumored to be a restaurant soon, created by the mastermind behind Grace, Neil Fraser. I think we should combine our strength and I should run the event department. I’d like that!
All my garden peeps were there. My personal favorites of course; Warren from Root Down LA and Julia from Garden School Foundation. Also in attendance, Lisa Lucas Los Angeles Slow Food Warrior and Amelia Saltsman , author of The Santa Monica Farmers Market Cookbook .
There’s just one thing… Could we please have a dialogue about all those disposable plates?
When will it end? We need to protect our seafood (and maybe eat a little less, right?) Genetically engineered salmon will soon be your if we don’t take action.
Please sign the petition and post on your social accounts. I wonder if our first lady knows about this?
Here’s the link to the petition here to stop GE (genetically engineered) salmon. If you don’t who will? Doesn’t it scare you just a little? Keep it WILD people!
love the ocean
Here is a great opportunity if: you love kids, you love gardens, you love spreading the word and the gospel of good eats! I’m coordinating the schedule for Garden School this year and looking for chefs! Sessions are 4 days a week (but you only need to teach one day a week) in the morning. Two one hour sessions culminate into a second breakfast for the kids using the foraged food from the garden.
Give me a call on the hotline 310.850 1884 – or the shoppe 323 982 0052 or drop me an e-mail and I ‘ll fill you in. and oh yeah, there’s money involved!