Mattbites_doors_header_copy

My life is free and an open book. If you don’t believe me I’m sure
there’s a snapshot floating around the internet of a young Matt on some
playa naturalista on the mediterranean. Oh god I hope not – your YOUR
sake. However, that open book slams shut and you’d be wise to watch
your fingers when you head over to my fridge. Who knows what kind of
embarassing things you’ll find there. You might discover that Adam is
the real cook in the house or that I subsist almost entirely on dairy
products like cheese and half and half. So it was with sweaty palms and
a nervous heartbeat that I decided to participate in the latest
challenge of revealing the deepest, most innermost secrets.  Of my
fridge.

The challenge was simple: don’t futz with or manipulate
your fridge and capture it just the way it is. Easy enough I figured…
I’m forever turning bottles to face properly.

Our fridge is
nothing spectacular. It’s not a professional model, it’s not expensive,
but golly, it works! It’s usually overpacked with work stuff, but I do
think I caught it at a good time as it’s a bit more spacious and
represents an example of our regular personal life. I do think it would
have been fantastic to photograph it with the 5k worth of caviar or the
2 whole legs of Serrano ham that were there for a photo shoot, but then
you’d probably expect me to wear gold chains and floss an escalade and
get into spats with champagne makers, yo.  No way. However, I could do
without the current exterior color shade (I call it melted vanilla ice
cream) and without the automatic ice maker.  You may know I’m a
stickler for the right cube, and my bizarre half ice disks don’t quite
cut it for me. But I shouldn’t complain. Ice is ice. Well, sorta.

Being
the dork that I am I decided on presenting you a graphical
representation of our fridge. After I finished my little chart I
realized that had I not recently visited the doctor I’d probably think
my arteries were clogged with melted cheese. Mmmm, melted cheese! That
sounds so good right about now! Wait, oh, yes, my fridge. Without
further delay…

Matt’s Fridge. Drumroll, please. Why am I so nervous?

Fridge_inside_2up

Fridge_inside_door_2

and
Diagram_inside

Whew!

Ok, so that wasn’t so bad.

What’s in your fridge?

 

typo alert: I just noticed I typed "draw" and not "drawer."  I’m tired. I will fix it later. Can you forgive me?

http://mattbites.com/2007/05/09/299/

Mattbites_doors_header_copy

My life is free and an open book. If you don’t believe me I’m sure
there’s a snapshot floating around the internet of a young Matt on some
playa naturalista on the mediterranean. Oh god I hope not – your YOUR
sake. However, that open book slams shut and you’d be wise to watch
your fingers when you head over to my fridge. Who knows what kind of
embarassing things you’ll find there. You might discover that Adam is
the real cook in the house or that I subsist almost entirely on dairy
products like cheese and half and half. So it was with sweaty palms and
a nervous heartbeat that I decided to participate in the latest
challenge of revealing the deepest, most innermost secrets.  Of my
fridge.

The challenge was simple: don’t futz with or manipulate
your fridge and capture it just the way it is. Easy enough I figured…
I’m forever turning bottles to face properly.

Our fridge is
nothing spectacular. It’s not a professional model, it’s not expensive,
but golly, it works! It’s usually overpacked with work stuff, but I do
think I caught it at a good time as it’s a bit more spacious and
represents an example of our regular personal life. I do think it would
have been fantastic to photograph it with the 5k worth of caviar or the
2 whole legs of Serrano ham that were there for a photo shoot, but then
you’d probably expect me to wear gold chains and floss an escalade and
get into spats with champagne makers, yo.  No way. However, I could do
without the current exterior color shade (I call it melted vanilla ice
cream) and without the automatic ice maker.  You may know I’m a
stickler for the right cube, and my bizarre half ice disks don’t quite
cut it for me. But I shouldn’t complain. Ice is ice. Well, sorta.

Being
the dork that I am I decided on presenting you a graphical
representation of our fridge. After I finished my little chart I
realized that had I not recently visited the doctor I’d probably think
my arteries were clogged with melted cheese. Mmmm, melted cheese! That
sounds so good right about now! Wait, oh, yes, my fridge. Without
further delay…

Matt’s Fridge. Drumroll, please. Why am I so nervous?

Fridge_inside_2up

Fridge_inside_door_2

and
Diagram_inside

Whew!

Ok, so that wasn’t so bad.

What’s in your fridge?

 

typo alert: I just noticed I typed "draw" and not "drawer."  I’m tired. I will fix it later. Can you forgive me?

http://mattbites.com/2007/05/09/169/

Parker_collage_blog_3

You know what I love? Kobe Beef Sliders with a giant glass of Tempranillo. And cheese. And clever cocktails. And high thread count sheets. And the desert. Those things can be found at the Parker in Palm Springs.

You know what I don’t like? Neglecting my blog while I’m out of town checking on a location for a shoot and missing my 2nd Wedding Anniversary with the world’s greatest redhead.

I’ll be back in a few days!

http://mattbites.com/2007/05/08/300/

Parker_collage_blog_3

You know what I love? Kobe Beef Sliders with a giant glass of Tempranillo. And cheese. And clever cocktails. And high thread count sheets. And the desert. Those things can be found at the Parker in Palm Springs.

You know what I don’t like? Neglecting my blog while I’m out of town checking on a location for a shoot and missing my 2nd Wedding Anniversary with the world’s greatest redhead.

I’ll be back in a few days!

http://mattbites.com/2007/05/08/170/

Guac

Mattbites_cinco_de_mayo

   

Well it’s Friday and tomorrow is Cinco de Mayo. It was never a day we celebrated growing up; in fact it was just another quasi-holiday that gave everyone a pass to drink tons of beer and eat a lot of food..  And of course I see nothing wrong with that. I think Homesick Texan offers the most eloquent explanation of the "holiday" – she’s right on the money.

We’re spending our Cinco De Mayo at home testing six Yucatecan recipes for a magazine, and depending on our success I’ll be writing about the experience. Oh who am I kidding? I’ll be happy to share the mishaps and mistakes, too. Ain’t no shame in my game!

But one word: Sopaipillas. Hot damn.

But no matter what happens, there’s really no way to celebrate an Mexican-inspired event without a big bowl of guacamole. It’s quite simply one of my favorite things on earth and I laugh about how much I disliked it as a child. Funny that. I know everyone has a million recipes for their favorite type, but I really only have a few rules when making mine:

- Less is More (ingredients, not quantity because you’ll inevitably run out)

- Chunky, not blended

- Interrupt the direct path from my mouth to bowl and you very well may lose an arm


Happy Cinco De Mayo friends! And if you’re drinking do not do not do not do not do not do not drive a car!

Pink_line

Guacamole Autentico
This recipe comes from the California Avocado folks, and it’s pretty much on the money. I tend to be shy when it comes to ground cumin – too much and it’s all you taste. But adjust seasonings as you see fit, then grab some chips and a beer and knock yourself out.

4 ripe avocados, peeled, seeded
1 teaspoon ground cumin
1 ripe, medium Roma tomato, seeded, diced
½ cup minced sweet white onion
2 serrano chilies, seeded, minced
¼ cup chopped cilantro leaves
4 Tablespoons fresh lime juice
Hot pepper sauce, sea salt, white pepper to taste

Cut avocado in large chunks and mash coarsely in large bowl with a
fork. Add remaining ingredients and blend gently – leaving some small
chunks is fine. Taste and adjust seasoning with more pepper sauce, salt
and pepper if desired.

Also, let me add: I like a few more serranos in mine. And if you’re one of those people that says – HEAVEN FORBID - "Ewwwwwwwwwwww cilantro tastes like soap blech whine waaaa waaaa waaaaa" then wipe that look off your face and omit it. Better yet, pass it over here. I love the stuff.

Pink_line

P.S. Catherine, thank you :)

Keiko

I’ve had the greatest pleasure getting to know my new friend Keiko. It’s one thing to meet over a blogging meet-up and another thing to spend time getting to know someone you admire and respect. Even though she was in Los Angeles busy working she managed to make some time to hang with me and Adam, and this morning we ran by the Santa Monica Farmers’ Market to walk around and take in the sights. Because the best days are Wednesdays I don’t get the chance to visit this market too often, but when I do you can count on me to buy bunches and bunches of beautiful California fruits and vegetables. With stuff this good it’s hard not too.

I believe Keiko had a good time, and she even commented on how open and engaging the people were. Sometimes Los Angelenos gets a bum rap and people think it’s full of brash attitude and trafflc. Well, it usually is, but there are always those little nuggets of charm and civility waiting to be discovered.

Cookbook

Current_fave

In the next few weeks I will begin working on my very first cookbook.
Ok, it’s not my cookbook exactly, but a cookbook for a celebrity
personality that will hit the stands sometime in February 2008 (and god
no, it’s not Ms. EVOO… I have some standards, people!
).  I’ll be art
directing the whole shebang and providing some additional photography
for the book. And while I’m no stranger to providing creative
direction  (I’ve probably art directed over a thousand photo shoots
over the past 17 years), this will be my first cookbook adventure from
beginning to end. And I’m thrilled. And excited. And nervous. And
giddy. Between nonstop emails between the editor and food stylists
("more dramatic food shots? more action shots? who’s doing wardrobe?
who’s paying me? what’s for lunch? can we hire really cute hot models?
do I get a director’s chair?") and scouting a location for the last day
of photography, I’ve been a busy boy and that’s good…it keeps me out
of trouble.

I
often get asked about the creative process and if I have a method to my
madness. I do not. I am a sponge and try to absorb as much as possible.
Inspiration comes from everywhere, and about the only thing I can count
on is that inspiration and ideas are always spontaneous. I’ve jumped
out of the shower to jot something down, pulled over on the side of the
rode to make notes, and flung my exhausted body out of bed at 3:23am to
make a note about a certain color and its relation to plate or napkin.
But because this is a big budget job it would behoove me to prepare a creative
brief so that we’re all on the same page and ready for every single
little detail and snafu that can and will arise during a week-long
shoot.

Ah, there. All done.

So now that my creative brief is done and my margins are jumbled with
notes,  I will rest better knowing I have a direction based on the
theme and recipes from the author. As soon as I can reveal or share the
details I will. But as I spent the past few days going through
cookbooks and identifying what I loved and disliked about them it made
me think: what are your favorite cookbooks, gentle readers? I know
we’re all pretty savvy readers here and I’d be interested in hearing
what your favorite cookbooks are and why. What makes you love a
cookbook? Is it the simplicity of recipe preparation? Colorful and
engaging photography? Wit? Good Design? Clever writing? Something new
fangled or an old trusty reliable tome?

I’d love to hear from you!

The Special K’s

Double_k

Ladies and gentlemen, I give you two of the cutest, most adorable people you could ever hope to meet. There’s so much talent, creativity, love and humor in this picture that I just can’t stand it!

I adore these peeps, truly!

David, please keep my friends safe when they visit you this week. They’ll be asking you about leather and absinthe, please be prepared.

And Matthew, we’re taking great care of Keiko. What a lucky man you are indeed :)