Cornucopia - Fall Weekend 1

walking the "green carpet" at the EMAs

Abundant is really the right word for the last few days. And perhaps the next few weeks. Aside from work and yoga and cuddling Sophie, I have a networking event on Wed., Jacy is coming to town, flight to Portland on Friday, then SF (for El Vy!), Art Garfunkel, Ellie(!) comes to town, a Gloria Steinam talk and then the UCLA football game, plus Interview with a Bruin and Thanksgiving. Geez. Imma have to up my B12 and Maca doses.

front row glam

This past week was amazing, partly bc I put some of my wandering thoughts to rest. I'm just chillin right now and feeling great about it.

I'm way too excited about chicken

Last Thursday, I made a dinner menu straight from Saveur. Now I don't usually do this, because why would I ever need to follow a recipe? But I've been a bit bored of food lately (and lost the weight to prove it, with the exception of triple cream brie). So I made a sage roasted chicken, roasted radishes with thyme, roasted garlic cheddar mashed potatoes, and an autumnal butternut squash, arugula salad. Michael, Evan, Jamie and Jeff came over and gave it pretty good reviews. It was a lovely, light fall meal. But a bit boring. I'm still on the hunt for another crown jewel meal to add to my repertoire (banh mi tacos, sweet potato gnocchi, dutch oven ribs, white wine poached salmon).

The Gorgeous Rahia

Friday, I had an awful conference at LAX, only made worth it for an impromptu happy hour with my beautiful friend Rahia. We had so much to catch up on, it was rapid-fire question and answer sesh. We met in Manhattan Beach at the Rockefeller, which is a few blocks from the beach and has a pretty decent wine selection.

Cotton Jones at the Satellite

Later, G$ (Grant) headed up for a backyard happy hour with me before we headed to the Satellite for the Cotton Jones show. My other Michael had told me years ago to see them live, and quite randomly I realized they were playing in LA and coerced Grant into coming with me. They did not disappoint - genuine, earnest and traditional folk. I was alllll about it. Then of course we finished the night off by taking an Uber to Taco Zone for mulitas de suaderos. Lake walk and Blue Bottle in the AM was the best way to start the weekend. [And also, just a note, I am soooooo lucky to have Mr. Hartwell in my life. He always cheers me up, grounds me and inspires me. Love that dude].

grant waiting for mulitas

I had the conference again Saturday morning. Which wiped me out. But my old friend Kelsey hit me up randomly to go to the Environmental Media Association (EMA) Awards and Gala. Totally amazing red carpet event, which honored, among others, Gwyneth Paltrow, Kristin Davis, and Don Henley (of the Eagles) for their work. Very rarely do I have a chance to glam out AND also talk to influential people about my work in social justice, but this was the event to do so. I had such an amazing time and hope that I get to do more things like that in the future.

Sunday I was meant to go to Joshua Tree with Jamie and Jeff. But we had a bit of a late start, so I ran a few errands, met Aline for a quick breakfast and hung out with an old friend for the afternoon. Later, Jamie and Jeff prepared an authentic, light and heartfelt tapas meal and I fell into bed satiated and exhausted.

THE MULITA 

Taco Night: Korean Fried Chicken Tacos

I've been studying at my mom's for the last couple of days because of the unlimited coffee, flowers and snack plates (thanks mom!). Last night, I was planning on heading back to LA when my mom offered to make me dinner, which turned into me making her dinner... and then cleaning the kitchen. Yeah, I don't know how that happened - she's good at what she does.

My mom had purchased gojujang (Korean chile paste) at the Korean store and I had been meaning to use it for something. When I realized we also had soy sauce, rice vinegar, and sesame oil (loving this well-stocked pantry), I got to work. 

The recipe turned out amazingly - if not a bit hot. I cut down on the honey and added another tbsp of the chile paste. The recipe here is for the more faint-hearted, don't worry.

Now back to my lavender coffee and my lecture (and watching the world cup game).

xx

Korean Fried Chicken Tacos:

Make the SLAW:

Two cups julienned green cabbage with two or three grated carrots and 1/2 a red onion, sliced.

Juice of two limes

1/2 inch grated ginger (for digestion people)

2 tbsp rice vinegar

1 tbsp soy sauce

The CHICKEN:

Cut up trimmed chicken breasts into bite sized pieces.

Mix 1 cup flour with 1 tbsp cornstarch and enough water to make a pancake-like batter.

Coat the chicken.

Heat up pot with a few inches of oil.

Once it's hot (i.e. chicken sizzles when placed in), throw in some pieces

Fry for a few minutes (4-5)

Let drain while you fry your subsequent batches.

THEN FRY AGAIN (4-5 minutes)

It should become a more golden brown

Once chicken cools off so it doesn't blister your finger,

Throw the chicken bits in the SAUCE:
2 cloves garlic, minced
1 inch ginger, grated
2 tbsp soy sauce
3 tbsp gojunjang
2 tsbp rice vinegar
1/2 tsbp sesame oil (my mom is not a huge fan, I would add 1 tsbp if it was just me)
1 tbsp honey

THEN throw the SLAW and CHICKEN in a charred corn tortillas. Sprinkle with some CILANTRO and serve with LIME.

Yum.

Taco Night: Banh Mi Tacos

Thursday night after a wretched day of bar prep, Evan and I finally gave up. Seriously, that multiple choice was bad news bears. On the bright side, our normal meager bar prep dinner turned into a little dinner party with Jacy, Annie and Paige coming over for my new banh mi tacos.

The banh mi tacos are made of chuck roast braised in amazing seasonings for four hours, over charred corn tortillas, some homemade guac, sriracha mayo, cabbage slaw, and a radish-red onion garnish. Total yum.

Banh Mi Taco Recipe:

1.5 lbs of chuck roast
3 tbsp (approx) olive oil
5 cloves garlic sliced
1 inch ginger sliced
1/2 red onion diced
1/2 cup water water
1 package miso soup powder (or 1tbsp paste)
2 tbsp sriracha
3 tbsp hoison
1/3 cup rice wine vinegar
1/4 cup soy sauce
two tablespoon brown sugar

Heat up a heavy sauce pan with a heavy dose of olive oil. Sear the cubes of meat, then add garlic, ginger and onion. Let that wilt a bit, then add the rest of the ingredients. Super simple, but tastes way complicated. Cover and simmer (LOW LOW HEAT) for four hours. Check periodically to give a stir. At the end of the four hours, the meat should literally fall apart/easy to shred with a fork. Serve with sriracha mayo, gauc, and a combination of your favorite slaws, my favorite being a simple cabbage and radish one. 

xx