I crave a lot of things when I try to cut down on others.
I’m postponing my inherent diabetes by cutting down on sugar, and now in turn, I keep craving sandwiches.
This is a self portrait of sandwiches on my mind. This one was a ham and cheese…
As previously mentioned, we recently rescued a puppy from the San Francisco Animal Care and Control center. At first, we talked about rescuing a fully grown dog since they are considerably more mellow but we ended up deciding against it. I wanted to be able to train a puppy and show him as much of the world that I could before he was too old to be afraid of any parts of it. So we ended up falling in love with Harvey who was approximately 3 months old according to the kennel. Then they said he was more likely about 5 months old, by the time we adopted him. By the time I got Harvey to the vet, a week later, he had grown so fast! The vet informed us that he was probably around 9 months old. Whatever his age, he’s grown out of his sniffing everything phase, and has even given himself a job!
Harvey seems to think that his job it to be a vacuum, now! It doesn’t pay well, but luckily, hes happy with just working for scraps. Floor scraps, table scraps, ever socks that fall from my pile of laundry that he seems to think are laundry scraps! This little thing wants to try everything! Heres a couple of more things that he would love to get a hold of:
One day while drifting through Whole Foods I came across a free sample booth that had a lady handing out what looked like tapioca pudding and going on about all the things you can do with chia seeds. It was reminiscent to Bubba Blue giving that never ending speech on shrimp, in Forest Gump. I couldn’t get her to fess up on how she made this delicious pudding I was trying, so I grabbed a bag of these seeds, headed home, and began experimenting on how to make it. I’ve tried it using all different kinds of milks, sweeteners, and extracts and I think I’ve finally made my favorite one. I’ve illustrated the recipe so that you can make it too!
It’s best to leave this mixture in the refrigerator for, like, 12 hours to get the best pudding consistency. Right before serving it, I like to top mine off with a little extra teaspoon of agave.
The other night some friends and I were invited to Oakland for dinner at my friend Kristies house. Kristie had been talking about her blooming eatable garden ever since the weathers been getting warm and was planning on making us meal using ingredients from it!
I didn’t bring a real camera because I wasn’t expecting anything like what was presented. I knew that Kristie was cooking alongside her friend Madeleine but I didn’t know that Madeleine was also a chef of Sons & Daughters in San Francisco, when she wasn’t helping my friend Mother Nature make meals. They were calling the dinner event DIG. (dinner in the garden!)
It was a little cold and rainy outside, so Skinner started up a fire while we waited for dinner to be served. Then we were called back into the garden for dinner. We sat at the dinner table underneath an umbrella of grape vines. The 4 foot tall branches of kale gated off from any sort of reminder you that you’re in Oakland and not a vineyard France. And the unique flavors of food that we were served, could be compared to nothing but the feeling you get when you realize that you’re in the middle of creating new fond memories.
Kristie and Madeleine created a perfect 5 corse meal that blended Madeleines fine dinning background and Kristies healthy vegetarian home cooking, beautifully. The pasta was made from scratch, the ricotta cheese was made in the house, the vegetables were all plucked from where we got to sit and talk to each other for one of those rare, no-work environments that everyone practically lives in for being self employed.
I ate a meal but created a memory of a new moment in a new environment with a group of really inspiring friends.