Carrot, Spinach, Parsley, Cucumber, Ginger

So I went to whole foods today (yes, i am a bit of a procrastinator. i said i was going to go last week. i know, i know.) in search of $20 worth of good stuff. I will tell you all about it tomorrow. But while I was there, I decided to indulge in a fresh squeezed juice. This is what I came up with, thought I cannot take all of the credit. I let the nice guy behind the counter pick the last ingredient. It was really good, and I noticed that he only put in a teeny tiny piece of ginger. Ahhhhhh. Ok. Be back tomorrow.

Oops! Drink of the Week. . . JUICE

I didn't forget about Drink of the Week. I swear! Thursday night rolled around and I just couldn't find any inspiration. I wanted to make some sort of sangria, because the weather has been so beautiful - - just begging for fruit floating in wine. I didn't have any ingredients, and I just felt a bit overwhelmed. Then I thought, "I might be turning these folks into alcoholics. Does the Drink of the Week always have to be a booze fest?" I then answered myself (out loud, of course), "YES!" Well, no booze fest for you this week. Let's take the week to cleanse ourselves while I pay homage to all of you with a fresh squeezed juice. Yes, that's right. I said it. JUICE. All of your comments inspired me to break out the juicer (yes, the one I just had to have, used once, and shoved in the cupboard)! So I woke up Friday morning and I juiced. My friend Jamie was here so she juiced. Andrew - - not so much. Actually, I didn't even ask him, because I thought it might put him off of all juicy liquid substances for the rest of his life. Now let me say that I was scared. Really, really scared. I did not think this was going to taste good and the memory of my first juice laden with beets and ginger - - Gag! But, I persevered. I did it for you. I had to. I'm such a martyr. This is what I used. I think it needs a bit of tweaking. Believe it or not, it was actually too sweet. I will definitely keep you posted, and I promise that next week you will have booze!

2 small apples
2 carrots
3 handfuls of spinach
4 celery sticks
5 kale leaves

ps. the froth is the best part.
pss. our computer was out of commission yesterday, so that is why i am posting today.

Thank You

I just wanted to thank you so very much for all of your comments and emails. They have been amazing and I am truly overwhelmed by all of it. Especially all of the Paris info. I think we will have to extend our trip just to see everything you mentioned.
Thank you also for assuring me that it is ok to eat tacos and Velveeta.
Thank you for telling me my drinks sound delicious - - you should try them, really!
Thank you for adding me to your link lists on your own blogs -- Gosh, I really need to update mine. Yikes.
Thank you for liking my photography. That especially means a lot. To answer a question -- I shoot with a polaroid 680 slr -- that's why it looks so good--I think I have very little to do with it. If you want to see more, go here or here.
Thank you for all of the book recommendations, and blog recommendations, and juice recommendations. My to do list is getting huge!
I'm so sorry if I have not replied to your comments on the blog. I got a bit behind with it and now I am scared to even look. If you have a question, please feel free to email me. I am finding the emails a bit easier to manage. I'm so glad you liked the $20 idea. I'm really excited about it. I will unveil my first purchases on Tuesday, and then hopefully every Tuesday after that.
By the way, the shot above is the place in our house that I usually sit to blog. Thought I'd share it. Have a lovely day. Until tomorrow - - Drink of the Week. Oh, the pressure!

Twenty Dollars

So I decided to create a fun little blogging exercise for myself, and hopefully one that you will enjoy as well. I'm giving myself $20 a week to go to the store and buy foodstuffs that look interesting, gross, exciting. When I told Andrew the idea, he said that I should be careful not to sound too much like Rachel Ray. I think I quickly lashed out at him, "I am nothing like Rachel Ray. This is nothing like Rachel Ray." He was thinking about her $50 a day thing. I said, "The only thing this has in common with that is money and food. I don't think she invented money and food." I am so rude. How does he not spit right in my face? Rachel Ray-ish or not, I'm doing it. I think I might head over to Whole Foods this afternoon and get started. Unfortunately, 20 bucks doesn't get you that far at Whole Foods.

Where have I been?

I could swear that I posted something since last Thursday, but I am known for being absolutely sure and absolutely wrong simultaneously. So I give you these lovely Korean candies as a peace offering. I was lucky enough to see my good friend (and amazing photographer) Julie this morning. She gave these to me as a gift (which I guess makes me somewhat of a re-gifter . . . how rude)and I squealed with delight. They are delicious, but more than that, they are so darn cute. The perfect color and size, dusted with the right amount of sugar. Just lovely. I hope they can make your day, as they did mine.

PS. Check back tomorrow. I've got a new weekly posting idea I want to share with you.

Manhattan Transfer

So I realized at about 7pm that I needed to create a drink of the week. Remember? I promised I would give them to you on Fridays now, so you could enjoy them all weekend long. Well, It was a beautiful day here in Southern California. The kind of day that makes you want to sip on white wine, sit in the sun and forget about the fact that taxes are due in less than a month. Unfortunately, I was only able to think about taxes - - the white wine and sunshine never came to fruition. Yet, I was also able to create a phenomenal drink of the week. My inspiration...the enormous orange tree in our backyard that is so fruitful one would think i put fertility drugs in the soil. I didn't. In case you were wondering.
Let me start by saying that I am not super fond of screwdrivers (the drink, not the tool. I actually find the tool quite useful). Screwdrivers were our drink of choice senior year in high school, and as you can imagine, we often drank too many, and we often got sick, and it often smelled. My disdain aside, I decided that the screwdriver would be my basis for this drink. I screamed out the back door for Andrew to pick me a few ripe oranges off the tree. He came back with oranges that did not look ripe to me, but as it turns out they were ripe and they were phenomenal. So I squeezed them all in to a glass pitcher and then grabbed a grapefruit and a couple of blood oranges I had laying around and squeezed them, too. Oh, and yes, I just happened to have blood oranges laying around, that's what foodies do. Now, this is where it gets a bit tricky - - for you, not for me - - because,I just started pulling a bunch of stuff out of the fridge, the pantry and the liquor cabinet. I realized I don't actually come up with drinks that people can just make that day. Noooooooo, that would be too easy. Instead I grab as many hard to find (lets call them aspirational) ingredients as possible, pour them in a glass and then say, "Hey! Hey, you! Look at me. Look what I just made. Jealous?" I'm probably going to continue to do it, but I at least wanted you to know that I was aware of it. Back to the drink. Into a glass of ice I poured the juice mixture to just over the half way point. The glass should always be at least half full, right? Then I added a shot of Grey Goose L'Orange Vodka, and then I started with the splashes.
A splash of:
Rose's Sweetened Lime Juice
Rose's Grenadine
Campari
Robert Lambert Blood Orange Syrup (I know, I know)
Cointreau
Mixed it all together, and without even taking a sip, ( I already knew it was going to be amazing)handed it off to my brother. His expression after his first sip assured me of that. Then it was off to the master drink tester. I wasn't super confident, since Andrew isn't much into juice (unless you count vitamin water as juice). He reluctantly took a sip after inspecting the contents of the glass and sniffing it. I think he said something like, "Not bad. I could see how someone would really like this if they liked juice." Then he apologized for not liking juice and handed the drink back to me. I loved it. But wait, I still had to come up with a name. I proceeded to make dinner, eat dinner, wash dishes, all the while trying to think of a name and nothing. Then I walked myself into the bathroom, sat down to pee and two words popped into my head. "Manhattan Transfer." It was like magic. I have no idea why, or how, but they just did, so I decided to go with it.

Pasta and Pine Nuts and Butter, Oh My!

I have a horrible stomach ache, but that is not going to stop me from sharing something delicious with you. First I must admit why I have a stomach ache. It's because of you. You told me it was ok to eat tacos, and pizza, and velveeta. What were you thinking? Are you trying to kill me or something? Because since then, since you told me it was ok, I have been eating the junkiest of junk. And now I must pay, with yet another stomach ache.
Was it worth it?
No, not at all.
Do I plan to go on some sort of juice fast or master cleanse starting tomorrow?
Yes!
Will I go on some sort of juice fast or master cleanse starting tomorrow?
No.

Whew. I feel much better now, and while I was complaining to you about this mess you have gotten me into, Andrew was lovely enough to bring me a cup of my very favorite camomile tea. And this is not just any chamomile tea. This is Fleurs de Camomille from Le Pain Quotidien. It's amazing. Grown in Croatia, Bottled in Belgium and a hefty 10 bucks for 16 infusettes (or teabags for us commoners). But I digress.

Spaghetti with pine nuts and browned butter. Ah-may-zing! A major crowd pleaser. It's the kind of meal that everyone likes. Comfort food with a little flair. "Oh this, it's nothing. I just threw it together. I know, I know. Isn't it just grand?" That's how I feel when I serve it, and you will, too. But before you do, here are a few tips.

You have to serve this with oven roasted tomatoes. They have to be on the vine, and it would be great if you could roast them in a white baking dish. They will look amazing when you bring them out to the table all bubbly and hissing. Be sure to coat them a bit with olive oil and sprinkle the tops with good salt before popping them in the oven. Then your guests can fork a couple of those suckers off the vine, onto their plate and then use that same fork to disembowel them onto the pasta. Yum. And yes, I said, "disembowel."

Also, you should serve up some crispy prosciutto to crumble over the top. Another easy crowd pleaser. Just heat a skillet and cook like bacon.

And some chopped parsley in a simple bowl, and some maldon salt, and some fresh ground pepper, and some freshly grated parmesan cheese (I use a vegetable peeler to get really nice pieces). And then your set. Oh, except it would be nice if you had some good wine, crusty bread and a simple arugula salad, too.

Let me know how it goes.

Here is a simple recipe for pine nut brown butter courtesy of Donna Hay's book "Off the Shelf". Just toss with spaghetti (al dente, of course).

Melt 2 3/4 oz butter in a frying pan then add 1/2 cup of pine nuts and simmer until the pine nuts are golden.