We’ve been on an oyster kick lately– though its not so decadent as it sounds. More accurate: we’ve been on a oyster sharing and snacking kick, with friends! Last week we received Point Reyes oysters from Siren Fish Co. and decided to try them on the bbq with a simple mignonette. This weekend I went to the Alemany farmers market and bought a mixed bag of oysters, again from Point Reyes. This time we shucked them in the backyard while snacking and drinking with friends, while grilling some black cod, again from Siren. It can be hard to convince Intern of the occasional merits of our windy backyard, so I had to lure him out there this weekend with oysters, rosé and friends. He did not enjoy the wind + smoky grill, but he liked all the other parts.
Our weather is ping ponging back and forth from popsicle weather to soup weather, though we’re finally leaning more towards warm weather food, like strawberries and fava beans, grilled fish and of course, boozy popsicles. In my excitement for the heat wave last week, I made popsicles, pulled out a few summer dresses from the depths of the closet and put away some scarves and hats, just in time to put on a sweater and grill in the crazy wind.
A few weeks ago I played with our food, shooting some food scenes for the upcoming Skill Exchange workshops on May 17th. Purely for the sake of fancy-ing up the poster, I grilled some lemons. Since then, I’ve been grilling lemons whenever a recipe calls for regular lemon, I just can’t help it, THE FLAVOR!
1. Granola-making: oats, coconut, sunflower seeds, chopped almonds, dried wild blueberries and flax seed.
2. Working happy hour: Wireframes, product descriptions and a jalapeño olive martini
3. Brunch: Porcini mushroom grits with white cheddar, pancetta and spinach with a fried egg
4. & 5. Dinner and a recipe: Roasted butternut soup with chili and almonds, with surprise ingredient of grated apples. Absurd. Delicious. Very simple.
6. & 7. Siren Fish Co Black Rockfish over roasted potatoes with prosciutto, lemon and arugula.
Brunch: Whole wheat waffles with a poached egg and maple syrup.
Dinner: Cure-all lemongrass coconut soup with vegetables and udon noodles and a painfully good amount of sinus-clearing spice.
Dinner: Happy hour + putting away groceries + dinner prep = Seared King Salmon, grilled radicchio, tomato and goat cheese orzo… with a blistered pepper, just because.
With Intern’s parents in town this week and last, we basically gave up all cooking rights and responsibilities, and his mother took over. A pleasure and a pain, but we enjoyed all the dishes she prepared. Now that the kitchen is ours again, we’re craving raw vegetables. Some of our favorites last week included: whole wheat roti, made from scratch, every. single. day. Chai, at least twice a day (but none for me, just coffee). For breakfast, poha, a flattened rice dish, with curry leaves and fried peanuts,! We broke Ammi’s rule, and put a poached egg on top. It is not traditional, but it is delicious. The last photo, just a regular old weeknight dinner of moong daal, roti, potatoes with tomato and onion, okra and two kinds of achar. If achar (Indian pickle) is on the table, I am eating it all.
Delicious Indian street food we shared at Vik’s in Berkeley. At this point in our full week of all Indian, all the time eating, we ordered too many dishes, and ate them all. I don’t even know what we ordered.