Archive for January, 2013

Tuesday, January 29, 2013

Native Foods Cafe in Encinitas

It seems like forever we’ve been waiting for this cafe to open, YES! Native Foods Cafe making some power moves down the coast and how lucky are we they picked Encinitas to open up shop. It’s well known that we do live in the yoga capital of the world so this is the perfect location for this popular chain of restaurants. The menu says they are America’s premier fast-casual vegan restaurant group serving made-from-scratch, chef-crafted cuisine to thousands of food lovers.” That said I guarantee you this place will be a regular haunt for us especially as my other half mainly follows a vegan diet with the occasional fresh fish meal for variety. And being that I’m not one to pass up on a delicious vegan meal I’d say I partake at least 75% of the time to his culinary choices and with Native Foods in the ‘hood now it just makes it easy. Check it, you’ll be enriched by the experience knowing you nourished your body with really good grub, there are gluten free options too.

We had the bistro steak sandwich which was really good, lightly fried crispy shallots over arugula and roasted tomatoes with thinly sliced Native seitan steak on a perfectly toasted bun.

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And the Azteca salad was a great choice too, currants and quinoa mixed in with a salad tossed in a mango lime vinaigrette.

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Of course I took dessert home for later. My favorite being the homemade apple pie, a buttery vegan crust with a light cinnamon creme was perfect. The peanut butter parfait was creamy with a bit of tang to it, I think next time I’ll pass on it though and just get myself a pack of Newman’s Own dark chocolate peanut butter cups, hands down peanut butter paired with dark chocolate is just kinda hard to beat.

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Thursday, January 17, 2013

Kate

Leave it to Refinery 29 for the perfect tribute on Kate Moss’s birthday.

(c) Corinne Day

(c) Corinne Day

Some favorite quotes,

“I never did a dirty armpit. You can look dirty, but you can’t be dirty.” (Vogue, August ’11)

“I haven’t partied since…last Friday!” (New York Magazine, February ’09)

On writing a book: “Well, I didn’t actually have to write anything.” (WWD, November ’12)

“So, I’ve got a dog, and the dog’s making me (dress) more day. It’s a nightmare. You can’t do a dog in a heel.” (Telegraph, June ’12)

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Thursday, January 17, 2013

Chinese 5 spice roast chicken

On my recent trip to Costa Rica our friend’s mother, who authors a very clever blog for seniors made us an amazing roast chicken for dinner one night. We were staying at their vacation home on the beach so there was no option of a large pantry of ingredients, let alone spices, making do with what was around and oddly enough she had some Chinese 5 spice to work with, a bottle of honey and some fresh limes from their neighbor, Gary’s backyard. Three simple ingredients, two Costa Rican free range birds and dinner was a hit that night.

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My beekeeper neighbor down the road gave me a bottle of honey a few weeks ago and this morning when I opened the cupboard the honey bear was staring right at me so here I am roasting  chicken for lunch today. Trader Joe’s now sells these organic brined birds, of course they do, it’s a good thing, dry birds are history now as the moisture and salt will always keep the meat juicy and the skin crispy.

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Chinese 5 Spice Roast Chicken

juice of 1 lime

2 Tablespoons honey

2 teaspoons Chinese 5 spice powder

1 organic chicken

coarse salt and ground white pepper

1. Preheat the oven to 300°. Mix the lime juice, honey and Chinese 5 spice powder in a small bowl. Do not discard the limes after squeezing the juice out of them, instead stuff them in the cavity of the chicken before roasting.

2. Trim any excess fat off of the chicken, especially on the backside, rinse with cold water and pat the chicken dry with a paper towel. Season the chicken inside and out with salt and pepper.

3. Place the chicken in a large roasting pan, breast side up with the wings tucked under its back, and tie the legs together to close the cavity. Pour the spice mixture over the chicken and thoroughly spread all over the bird. Roast at 300° for 1 hour covered with parchment paper tinfoil, until both the thigh and the breast read 150° on a meat thermometer.

4. Periodically keep basting the chicken with the juices that settle at the bottom of the roasting pan. Increase the oven temperature to 400°. Return the chicken to the oven uncovered and roast uncovered until crispy and golden brown for 15 minutes or until a thermometer inserted into the thigh registers at least 165ºF and the skin is browned. Set aside to rest for 10 minutes.

Wednesday, January 16, 2013

pura vida!

Just back from ringing in the new year in Costa Rica at our friend’s beach front home.

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Fall asleep listening to waves crashing and wake up to them too.

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Beach hop from beautiful black volcanic sand beaches

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to pretty white sand beaches all along the coast. Swimming, sunning, surfing, fishing

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eating (a delicious lunch at Tree Tops)

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and drinks

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with this sweet view

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full and buzzed and some patrons join the restaurant’s pets for a nap.

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Set up hammocks and read books.

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There’s howler monkeys,

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perros!

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and buzzards.

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Free range animals and ya get pigs running through the yard,

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cattle on the roads,

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some very bumpy roads and this was no surprise.

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Pura Vida!

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Friday, January 11, 2013

back

SoCal welcoming me back from sunny, warm water Costa Rica with a frosty car roof my first morning back, really?! And also sad news, Bubbles, the neighbor’s fat cat entered the food chain, just right when the stitches from his nose being sliced off healed up, he steps outside to play and never made it back home. r.i.p. fat cat. Damn coyotes!

frost

By far this is the coldest January I can remember down here, nothing close to as cold as where I grew up but cold enough that everyone’s talking. Woodburning stove’s going 24/7 and music, we’re gonna get through this cold spell.