I’m having one of those times where I can’t seem to feel rested. I start to analyze my sleep, eating, caffeine and exercise habits to see what’s being thrown off.
Is it the change of the seasons, or just a normal part of the cycle of living?
I haven’t quire figured it out, but I think Lego has the right idea.
xo J
I went to an interesting workshop on the relatively new California Homemade Food Act (AB 1616). Basically it allows an individual to produce a number of food items in her/his home kitchen for resale either directly from home, through CSAs, Farmers’ Markets, and Festivals and events, or indirectly through third parties like restaurants and local shops.
The beauty of the law is it supports small local business people, that can’t or choose not to use the industrial methods typically required by the food industry. The products are limited to a certain number considered of relative low risk for foodborne illness like jams, baked goods, granola, and others.
In an ideal way, this would mean a farmer with a CSA could jar her/his own preserves and jams and include them in the weekly deliveries, your neighbor who makes the best granola can now make a profit selling to the neighborhood, and people with new business ideas can start out small to try them out.
I’m excited and intrigued, and hope that the bill continues to adapt to make small, local, homemade, community driven business thrive.
xo J
We bought this as a Christmas gift for a sweet little person and it’s now on sale at Heath Ceramics. It came in a gorgeous turquoise as well, which looks to have sold out.
I love just about everything Skinny LaMinx, but a mini apron couldn’t be more perfect.
xo J
Artichokes are gorgeous right now. I steamed these for about 25 minutes, and ate them with olive oil, fresh squeezed lemon juice, a crushed clove of garlic and sea salt.
If you don’t eat it all the first night they are perfectly good cold the next day,
xo J
Super clear step-by-step prep guide.
I’m really happy spring is here. Weather wise, San Francisco is pleasant for most of the year, but the seasonal produce is what I’m most excited for. I made a quick asparagus and new potato frittata with pasture raised eggs and flowering chives.
I sautéed roughly 6 stalks of asparagus with a touch of butter for a few minutes, added 4-5 sliced previously boiled leftover new potatoes, salt and pepper to taste and poured over 3 eggs beaten with a handful of chopped chives. I baked it at 350 for about 17 minutes until mostly set with a little looseness in the egg at the center, which will firm up once out of the oven. But keep an eye on it after about 10 minutes as you really don’t want to overcook the eggs.
Serve alone or with toasted baguette, or anything else you’d like. It would also be fantastic with the addition of fresh ricotta, soft goats cheese, or any other kind of cheese you love and have on hand.
xo J
I love having fresh flowers at home, but typically prefer to spend the money on a quality bar of chocolate. I guess eating comes before most things in my life.
Walking past a construction lot I found this lovely branch drooping into the street and figured a little neighborhood gleaning wouldn’t hurt anyone. I have no idea what kind of plant it is, but I’d like to know, as I love the delicate purple black flowers and frosted green leaves.
xo J
I had two good friends staying with us this weekend and I always like to have a little something to eat for visitors after the fatigue of travel.
Two overripe bananas were not enough for my usual banana bread recipe, so I halved it and used a muffin tin instead.
I may just stick to the muffin format going forward as you don’t end up with the slightly drier end pieces.
xo J
I’m loving these little hybrid tartines. Part french tartine, but with a Danish smørrebrød influence of the dark rye bread instead of baguette.
The rye bread gets toasted, a touch of butter is optional, then topped with organic almond butter and fresh strawberry slices. The perfect spring transition breakfast or snack to enjoy the local strawberries while it is still cold out.
xo J
fogandfireflies 