The last couple of weeks have been a bit foggy. Even through the veil of normalcy in carrying on with daily routines, it’s been clear that changes in our dog’s health have taken their emotional toll on us. One day last week, for the first time since this landslide of uncertainty began, our dog was acting energetic and healthy. Just to watch him padding up the block, sniffing each tree and leaf along the way, detecting what had happened in his week-long absence, was enormous relief. It was cause for celebration! That night, my husband and I went to one of my absolute favorite Los Angeles eateries: Pizzeria Mozza. We had two pizzas (squash blossoms / burrata, and goat cheese / leek / bacon) along with a super leafy salad and a small bowl of purple brussels sprouts with walnuts and avocado. I took one bite and realized I’d need to make this at home.
Oh my! Today’s post @ Cream and Cone. Come and get it!
Under no circumstances will my love for grilling become diminished. I really can’t think of anything in the known universe that could displace my devotion to all slightly charred edibles. Try me. Yesterday I noticed two pieces of flatbread that had been neglected and probably wouldn’t be around much longer. Usually my response to this type of discovery is to toss it in the freezer and walk away as if nothing had happened. These days, my freezer is super occupied with housing ice cream, so the next best plan of action I could effect was tossing the bread on the grill. After a quick jaunt to the store I threw together some turkey burgers, Mediterranean style, to go with my salvaged flatbread.
I was gifted with another large box of yellow limes the other day which I can safely call the highlight of my week. After I arrange a choral ode of praise to a certain mamacita whose lime tree has rained citrus excellence upon my humble kitchen, I’ll finish figuring out what to do with all of them! See you all here for margaritas when the sun comes out, ok?