Musings of a peripatetic wannabe-sage: food is good

Showing posts with label food is good. Show all posts

Burger Joints to Try

These came up on the Yelp email today and they caught my eye:

Tin Roof Bistro: I love this place, but I don't know if I've had the burger.
Green Peas: I've never heard of this one, but the reviews and the name intrigue me.
Oh My Burger: Close to home and has rave reviews. It's on the list.

In fairness, I should probably also list my two standard burger spots:

Fabulous Burgers No. 1: This is my go-to charburger joint. They also have amazing carne asada tacos and always have horchata on hand.
In-N-Out Burgers: Simple. Fresh. Good.

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(C) Laura Springer

Musings of a peripatetic wannabe-sage by Laura Springer is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 3.0 Unported License..

I've been on a bit of a bacon binge lately. I like it.

I like sausage as well.

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(C) Laura Springer

Laura's Writings by Laura Springer is licensed under a Creative Commons Attribution 3.0 United States License.

Eateries I want to try

Mochi Cream, 21515 Western Ave, Torrance, CA 90501
Aristo Cafe, 3768 W 242nd St, Torrance, CA 90505
Manhattan Beach Post, 1142 Manhattan Ave, Manhattan Beach, CA 90266
Al-Hamra Halal Cafe, 2515 Artesia Blvd, Redondo Beach, CA 90278
The British Connection (store), 4413 Torrance Blvd, Torrance, CA 90503

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(C) Laura Springer

Laura's Writings by Laura Springer is licensed under a Creative Commons Attribution 3.0 United States License.

A little sliver of Europe nestled in Westchester

Let me say, I love Chalet Edelweiss: good food, good folks. That's tough to beat. On the food front, here are three good reasons:

Käse-Bier-Suppe mit Schwarzwälder Schinken (Cheese Beer Soup)

Wurstplatte (Sausage Plate)

Apfelchüechli (Sliced apples, dipped in beer batter, golden fried and dusted with
Cinnamon-sugar, served with vanilla ice cream)

These particular dishes are from the Oktoberfest menu (pdf); the regular Chalet Edelweiss menu has even more.

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(C) Laura Springer

Laura's Writings by Laura Springer is licensed under a Creative Commons Attribution 3.0 United States License.

It's true: I've gone back to oats

I stopped eating oats a while ago: part of a lower carb way of eating. Well, I had a bowl of oats yesterday and afterward, I felt great. So, they're back. I hope the body likes it.

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(C) Laura Springer

Laura's Writings by Laura Springer is licensed under a Creative Commons Attribution 3.0 United States License.

Taco Tuesday at the Borderline

Chips and Salsa

Carne Asada taco and a Carnitas taco

If you're in Cedar Glen on Tuesday, do check out the Borderline. Their tacos are superb, the chips are lovely toasted corn, and the salsa is just spicy enough.

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(C) Laura Springer

Laura's Writings by Laura Springer is licensed under a Creative Commons Attribution 3.0 United States License.

More Italian food...yum

beautiful seafood linguine from Il Fornaio

The shellfish tasted of fresh ocean, the pasta was perfectly al dente, and the sauce was just spicy enough. Plus, it was pretty.

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(C) Laura Springer

Laura's Writings by Laura Springer is licensed under a Creative Commons Attribution 3.0 United States License.

Most days, three shots are just enough

Nearly every Sunday, I enjoy a beautiful cup of espresso from Old Town Coffee and Tea in Torrance. The atmosphere is artsy small down town, the people are sufficiently friendly (but not in your face, eew), and the coffee is loved. By this I mean, loved by the proprietors. These folks love coffee and it shows in the cup (where it is supposed to). Besides, the comfy chairs make for a great place to ponder Calvin's Institutes.

Three shots and a splash of half and half = yum.

My Yelp review

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(C) Laura Springer

Laura's Writings by Laura Springer is licensed under a Creative Commons Attribution 3.0 United States License.

Have I mentioned I love good Italian food?

Lunch for short Friday 7/27 at Il Fornaio, Manhattan Beach

Minestrone

Prosciutto y Melone

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(C) Laura Springer

Laura's Writings by Laura Springer is licensed under a Creative Commons Attribution 3.0 United States License.

Nearly anything wrapped in bacon is better

Bacon-wrapped bananas

chunks of banana (about 1 to 1.5 inches)
bacon of your choice (I like thick cut)
tooth picks

Cut bananas.
Wrap bacon around banana chunk.
Secure by piercing open end of bacon with toothpick.
Fry over medium head until bacon is crisp.
Drain on a paper towel.
Enjoy.

Note: Do the math to figure out how much fruit or vege to buy: 1 strip of bacon per piece of fruit.

This same procedure can be used for any fruit or vege. Be creative and experiment.

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(C) Laura Springer

Laura's Writings by Laura Springer is licensed under a Creative Commons Attribution 3.0 United States License.

Dining in color

chicken and broccoli in the Biola Cafe

Vege salad topped with roast beef and swiss cheese in the Biola Cafe

Roasted Brussels sprouts from Tin Roof Bistro

Fig and Pig Pizza from Tin Roof Bistro

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(C) Laura Springer

Laura's Writings by Laura Springer is licensed under a Creative Commons Attribution 3.0 United States License.

I Toured New Orleans on my Stomach and Ears

And it was fabulous.

View New Orleans AIR Forum 2012 in a larger map

Food

Palace Cafe: braised pork shank Cafe Soule: creps
Jimmy J's Cafe: roasted vegetable frittata and andouille sausage
Cafe Du Monde: beignets and coffee
Deanie's Seafood: crawfish etouffee
Luke: RILLETTES OF MANGALITSA PORK (pork butter and toast), followed by AILE DE RAIE (skate)
Adolfo's: fried flounder topped with Ocean Sauce

Music

Preservation Hall: 45 minutes of amazing jazz for $15--dang
Music Legends Park: free jazz

Food photos here.
Place photos later.

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(C) Laura Springer

Laura's Writings by Laura Springer is licensed under a Creative Commons Attribution 3.0 United States License.

Some of the food of New Orleans

As a friend mentioned upon my return, I toured New Orleans on my stomach. Indeed.

Gumbo from Palace Cafe

Pork shank, braised in bourbon and strawberries from Palace Cafe

Dessert from Palace Cafe

Beignet from Cafe Du Monde

Grilled oysters from Drago's (their booth at the Oyster Festival)

Crawfish Etouffee from Deanies

Frog legs from Adolfo's

Flounder with Ocean Sauce from Adolfo's -- amazing!!

More beignets -- also amazing!

There would have been more, but I was too caught up in dining to take pics at Luke, Jimmy J's, and Cafe Soule.

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(C) Laura Springer

Laura's Writings by Laura Springer is licensed under a Creative Commons Attribution 3.0 United States License.

Rooibos FoodPairing

If you cook and you've not visited FoodPairing, you have been missing out. Amazing ideas to get you outside of your box.

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(C) Laura Springer

Laura's Writings by Laura Springer is licensed under a Creative Commons Attribution 3.0 United States License.

Farewell to summer. ..

Tomorrow my summer ends. Classes start and I once again commit myself Biola's student contract. While there are times I greatly dislike the restrictions, I also see and agree with their benefits. So, I willingly return to holy time and say farewell to the ale I so enjoy, for I value the learning and the community more than fleeting pleasures.

On my plate lately - Solitude Retreat edition


Friday dinner: Salad of mixed greens and heirloom tomatoes with a dressing of melted butter and caramelized onions; Rib eye steak, cooked in butter and seasoned with fresh thyme. I ate the salad and tasted the steak: it was very large.

Saturday breakfast, leftover steak fried up with fresh Italian sausage, served with sauerkraut and cucumber.

Saturday lunch: salad of mixed greens, heirloom tomato, greek olives, and raw milk gouda, with a dressing of melted butter and sauteed onion and garlic

Saturday dinner: soup made of leftover steak and sausage mince with some onion, all in a broth made from the rib eye bone (cooked 6 hours) and a luscious can of coconut milk. This was awesome!

Sunday breakfast: more Italian sausage, fried up with leftover soup from the night before. I could not eat all of this, so I took the remainder home and had it Monday night as a soup with some bone broth--again, Awesome.

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(C) Laura Springer

Laura's Writings by Laura Springer is licensed under a Creative Commons Attribution 3.0 United States License.