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Thursday, February 26, 2015

Thai larb bento and first lilacs


We love this spicy, tart chicken recipe with its vivid Thai flavors: http://www.epicurious.com/recipes/food/views/larb-chicken-salad-5680 Here it is bento'd with rice and Thai radish pods from the garden and some other spring's-in-the-air goodness from outside: mint and lilacs!

Thursday, January 8, 2015

breakfast sandwich bento

 
Today's bento was made for breakfast: sourdough bread from local Boudin Bakery with mayo and hardboiled egg, spicy Thai radish flower garnish plus orange and pineapple pieces. A cup of honey-sweetened chai, a regular feature of my weekday mornings is part of the ensemble. Both roses and camellias are blooming right now, and I love this delicate pink variety, reminiscent of apricot blossoms:
 
 
We recently checked out Larkspur, intrigued by the flourishing food truck scene it hosts close to the Ferry landing. Far and away the favorite of all the dishes sampled that chilly morning was the amazing fare from the Chairman Truck. They specialize in gua bao, steamed or baked breads filled with intensely flavored combinations of meats, vegetables, pickles. I was knocked out by the sheer deliciousness delivered by one bite of their tender pork belly, turmeric pickled daikon and green shiso number:
 
 
The Coca-Cola braised pork with Savoy cabbage and preserved yellow mustard seeds was a close runner up in edible delight. I'm already thinking about a return visit.
 
 
 
 
 
 
 
 

Some sights in and around Larkspur's historic downtown:
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Here's to new cooking adventures in 2015!
 
 

 

 




Thursday, December 18, 2014

of critters and christmas tree farms & apple fennel salad

 
 
 
Images from a recent visit to Christmas tree farms in bucolic Sebastopol (Frosty Mountain Tree Farm, Reindeer Ridge and Garlock Tree Farm). The beautiful creatures at the farms were a huge highlight:
 
 
 
 
 
 
 
 

 
 

 
 
 
 
 
 
 
 
 
 
 
 


 
 
 
 
 
 Apple, Fennel and Toasted Walnut Salad

Bright/sweet/savory! Cut one fennel bulb and a large apple (or two small) into matchstick pieces, cut a 2x2 inch piece of Gruyère cheese the same way. Toast a handful of walnuts in a 300 degree oven for about 5 minutes. Dressing: blend 2 tablespoons walnut oil, 1 tablespoon apple vinegar, 2 teaspoons grainy Dijon mustard, 1/2 teaspoon honey, dash of salt. Combine fennel-apple, walnuts and dressing, enjoy!