"What the f--- is that man, a quiche?"

Berkeley Pizza.

'Any Color You Like'

in semi-formal wear no less. 

Man, I miss my old sack lunches. They had a lot more stuff in em' back then than I bother to take for lunch these days. I remember chilling here at a small round-about between shifts with:

Celery and white bean soup (left)
Whole wheat tortilla with cabbage, omelette and a tin of smoked herring.
Somewhere around there I had a tiger's milk energy bar as those were a favorite of mine at the time.

A nutritional powerhouse; after a brief nap in the sun I'd be off to hit the grill and later, the long ride home.

A snippet of one of my several varied favorites; usually including some tinned, smoked, fish.

That's all there needs to be said about this...Hopefully you readers might be able to grasp the atmosphere of relaxation, and enjoyment I was having back there.

Anyway...it certainly made for a cool lunch.

That's Really Something.

Excellent. This is my second post, and already blogging feels like second nature.

The Story So Far...


This is a shot of a dish that I used to make quite reguarly while working at Georges at the Cove, La Jolla, CA. It is among the first of the pictures I would go on to take with my third generation iphone. Aside from certain aesthetic qualities worth discussing -- I recall that that the lobster claw IS HUGE.

The Lobster Seafood Stew features:

Lobster Sofrito (Aromatics, tomato, toasted almonds)
Braised Maine Lobster (Tail and claws),
Fregola Sarda (Toasted Italian pearl pasta),
Marcona Almonds
Orange Aioli
Various chunks of seafood and shellfish (really nice when the bivalves are plump)
A final intense drizzle of Californian extra virgin olive oil

Subtle glories

These were hell to recreate on multiple pickups because the stew's viscosity might vary depending how it was reheated, there might be more or less pasta inside and it all hinged on laying down the first shellfish foundation....The colors and un-fussy plate-up on this dish are hallmarks of a style I'm trying to absorb.

Sometimes all one needs is a few good fish.

Run Like Hell

Salutations,
When I hear "blog", I think "hokey". To be honest, that's how the production of this first entry feels; but that sentiment will no doubt dissolve as this project wears on.

This is the first post in a series that is my attempt to put parts of this lifetime - as I've experienced it - into the time(less) capsule that is internet. Being as I've kickstarted a few new habits, the consistent documentation of germanic efforts in their fields will hopefully bring about fruitful returns.

Stick around, or don't.