Well my dorky little self is safely back in California. Thank you to everyone for the nice welcome home messages and to Jenn & Eddy and Troy for taking such amazing care of my little furry children. If I’m this neurotic about being away from my dogs I can only imagine how I’ll be once we have actual human children. I shudder to think.
I promise not to be one of those freakish Hand-Sanitizer dads, I swear.
Help, my brain is mush.
I spent most of February in flip flops enjoying the summer only to return to a very mild winter here. I’m confused, especially when you consider we’re between seasons and it feels like spring just a little bit. But only a bit.
So that I may jump start one of my favorite times of the year, I’ve been looking towards asparagus for excitement and satisfaction. And also because if I eat one more steak I’ll scream.
Here’s something from last year, and it’s probably one of my favorite recipes on earth.
Asparagus with Gribiche Sauce
asparagus over high heat gives it a smoky, deep flavor. Top it with
Salsa Gribiche, an easy combination of eggs, dijon, herbs, olive oil
and capers. Simple and divine.
For the sauce:
3 tablespoons extra virgin olive oil
1 tablespoon white wine vinegar
1 teaspoon Dijon mustard
1 hard boiled egg, finely chopped
1 teaspoon capers
1/2 tablespoon chopped Italian parsley
1/2 tablespoon fresh chopped tarragon
salt and pepper to taste
For the asparagus:
1 bunch asparagus
2 tablespoons extra virgin olive oil
Whisk olive oil, vinegar and Dijon mustard together. Once blended, add
chopped egg, capers and herbs and season with salt and pepper to taste.
Heat olive oil in a large saute pan until very hot, until almost
smoking. Place asparagus in hot oil and cook until slightly charred.
Top with Gribiche sauce and serve immediately.
Cobblers: On your mark, get set, and go!
Remember the freeze we had out west that damaged all those citrus crops? After talking to a few produce and grower folks I found out that it might actually be a beneficial thing for stone fruit. The trees need a good period of dormancy and the freeze delivered just that. I really have my fingers crossed that all the peaches, plums and nectarines will be successful crops – not just for the farmers but for my tastebuds as well.
A Whole New Look
Big props to Aun for the latest revamp of the enormously popular Chubby Hubby site. It’s so cool, slick and editorial that I feel as if I want to subscribe to the magazine when I read it! Hint hint, you guys! A CH Mag would be amazing.
Also, make sure to check out Cooks Classified, the latest venture from Chubby Hubby. Talk about a terrific resource!
But you can get more, right? Tell me you can get more.
What does it mean when you and 3 friends drink an entire hotel’s supply of rosé?
a) A guest appearance for all on A&E’s Intervention ("Five Red Tops, Darlin!")
b) That you were only taking advantage of a phenomenal exchange rate between the US Dollar and the Argentine Peso and doing your part to boost the economy
c) That you were only trying to color coordinate between your glass and your swimtrunks
d) You really believe it’s Kool Aid for grown ups
e) All of the above