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It was a good LA day. I met up with my former boss from Admissions for a cup of coffee this am. Doug is now the the chair of the Bible Department at Biola -- he just moved to LA in January. Then I ran into a former RA who works parttime at Biola -- her husband was dropping her off just where I was saying good-bye to Doug. We caught up for just a few minutes on the sidewalk but it was great to see her. Then I met up with Emily and we headed downtown to check out the park where the (500) days of summer bench is located. It was the perfect sunny day to soak in some sunshine downtown. We also grabbed tacos at the Grand Central Market. What a treat to spend so much time with Emily and to see such fun sights. Do I really need to go back to winter tomorrow?
Brown rice fusilli with vegetable marinara (broccolini, mushrooms, fresh tomatoes, Greek and Sicilian olives)
Cauliflower and green beans stir fried with spinach and cherry tomatoes. Served over quinoa-buckwheat-millet pilaf.
Six ears of corn, a red pepper and pasilla pepper all from @underwoodfamilyfarms along with scallions, red potatoes, ginger, and garlic. But it’s the sweet creamy coconut with fresh lime juice that creates the sweet sour magic with the pepper and ginger adding complex heat. From @uncertain.chefs on Insta.
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green beans from J&J Farm, red and yellow cherry tomatoes from Thao Family Farm, fresh mozzarella pearls, tofu, tossed with bread crumbs and grated Parmesan, and baked till the cheese gets all nice and melty
96 degrees in LA today, so we’re having vichyssoise (cold leek and potato soup) and sunomono (cucumber salad in sweet rice vinegar dressing).
With rocket, carmelized cippolini onions, avocado buttermilk dressing.
Lunch at the Restaurant at The Getty.
Soup isn’t so photogenic but this sweet potato apple leek soup was delicious. Basically vichyssoise with Hannah sweet potato plus a Fuji apple instead of regular potatoes. Thanks to Joey @alflip63 for the inspiration.
I attempted to recreate a delicious chilled corn soup I had last weekend. Put down some sweet corn off the cob, minced red pepper, and avocado on the bottom of the bowl, then poured over a corn onion purée. Kind of like a corn gazpacho. Very summery. Served with a simple green salad with tomato and sweet onion.