Food

Crabby Wife

Sometimes there’s nothing else you can do first thing in the morning. You just have to have a #crabbyWife. Crab cake, shrimp étouffée, two eggs as you like them. Sometimes the crabby wife is on you and sometimes it ends up in your belly. Hope for the latter. At Horn’s near Treme/Frenchmen’s Street in Marigny.

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Chop! Enjoy! Repeat!

On a recent visit to the best wine in Santa Barbara’s Funk Zone, we enjoyed a lunch which started with some delicious salumi. We asked if it was made in-house, like their delicious mortadella, and were told that it was from a small butchery/charcuterie firm in Portland called Chop. Before we heading heading home from Santa…

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Cold Springs Tavern

After all these years of driving up to Los Olivos or Los Alamos or even back from Paso Robles through the San Marcos Pass (CA-154) near Lake Cachuma in Santa Barbara County, we’d never made it into the Cold Springs Tavern. It always seemed like we’d just eaten or it was too early or we were…

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Ketchup Fave

Seriously. A favorite ketchup? Are there any others beyond Heinz or Hunt’s? Yup. While the texture of Sir Kensigton’s Gourmet Scooping Ketchup is a little lumpier than your typical brand the flavor of the Spiced variety, with a hint of jalapeño, ginger and who knows what else, is an umami-packed spoonful of deliciousness. Next time…

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Fava, Burrata & Blood

Yes, it’s spring and favas are available at the market here in Southern California. This our favorite way of eating them. Peel the favas, take half a ball of burrata (very milky mozzarrella) and loosely cut that onto a plate. Toss the favas on the plate. Squeeze the juice from half of a blood orange and be…

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It starts here

   It has to start somewhere. This it happened to be our trip to Galicia in September, 2013. Nonstop from LAX to Madrid. Then hop another plane to Santiago de Compostela. Pick up the blue Opel and drive about 45 minutes SSW to the town of Noia (which also happens to be known as Noya) on…

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Do not fear the whole fish

Love this prep—it’s really easy and quick. You just have to not be afraid of the whole fish. In a small bowl, pour in 3-4 tablespoons of olive oil, a healthy pinch of salt, a crack of black pepper and 1 to 2 tablespoons of dried oregano. Let that sit while you ready the fish. Fresh whole…

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Leftovers again?

Yes! very excited to have leftover shakshouka for lunch. Ladle cold shakshouka into the small pan, make an indent and crack an egg into it, put the gas on low for 5 or 6 minutes (covered) and then another 5 until the egg cooks. So good.    

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Friday’s tasty sandwich

I swung by O Banh Mi for lunch after reading about it in the #LosFelizLedger . We’d been to the Soy Cafe which inhabited the same space intermittently for years. On Fridays, they roast some pork at a sister restaurant up the block and haul it down to carve on the counter to make delicious…

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