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Orange County, CA
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I think every table I had today made that joke. The other jokes that need to die are the ones with the "so its on the house?" punchline.
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I happen to love having you in LA, as its made it so much easier for me to decide where to eat on the rare occasion I go to LA. (Who am I kidding? I've been at the Hollywood Bowl every other week this summer...its my favorite venue). I know you'll be back in a few months, but if you can try to make it to Sattdown Jamaican Grill or Mantee before you go. I've been to both in the last 3 weeks and the oxtails at Sattdown and fattoush at Mantee were amazing.
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I saw the butter melting and I kinda hoped you were going to say you "accidentally" browned it. Because I bet they'd be even more amazing with browned butter. But I think browned butter makes everything better, so maybe I'm not the best judge.
Toggle Commented Aug 7, 2012 on Drunk Blondies at The Amateur Gourmet
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I never fully jumped on the bacon bandwagon. And now the bacon bandwagon is pretty much done. You still get your occasional bacon vodka, or maple-bacon-bourbon cupcake, but I think we can all agree its pretty much over. Like cupcakes and macarons before it, bacon’s moment in the sun has... Continue reading
Posted Jul 14, 2012 at Martha Meets Lucy
Skhug sounds delicious. In a "why have I never heard of or experience such a thing in all my 24 years?". I think hummus is a perfectly valid dinner, but I would start the night before so I could use dried garbanzos. Sure, it takes some planning, but the results are so worth it.
Toggle Commented Jul 9, 2012 on Hummus For Dinner at The Amateur Gourmet
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I had a whole post written about this, but there's nothing else to tell you that the title hasn't already. Brown butter. Bourbon. Streusel. (The bananas are not the important part here). Fine. I'll try to tell you more. Brown butter and bourbon are BFF's. They totes gave each other... Continue reading
Posted Jul 6, 2012 at Martha Meets Lucy
Since I'm unfortunately pretty sure I'm the one who recommended Wangs (it was good 5 years ago!) I'll share my recipe for date pulp. 2/3 cup sliced pitted dates 2/3 cup water Combine in a small sauce pan and bring to a boil over high heat. Once it starts to boil, drop the heat to low, and cook stirring frequently and mashing pieces of date until reduced to about 1/2 cup. You can put it in a blender at this point if you want it really smooth. If you do, I've used it in place of some of the honey in this recipe:
Toggle Commented Jun 20, 2012 on The Palm Springs Date Shake at The Amateur Gourmet
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Somethings I would like to get off my chest that I am reasonably confident ya'll won't judge me for. But if you do, its okay. I would judge me too. I had a dream about a tomato sandwich last week. I almost cried when I realized a homegrown beefsteak tomato... Continue reading
Posted Jun 20, 2012 at Martha Meets Lucy
Chard stems are also fantastic as pickles. Which then somehow manage to find their home in a bloody Mary. Weird how that works out. If I'm not stockpiling stems, I usually just saute everything together. I like the crunch of an al dente stem.
Toggle Commented Jun 7, 2012 on plain and fancy at remedial eating
“So what should I bring?” “Nothing.” “Are you sure?” “BYOB. And yes I’m sure. We have plenty of food.” You guys, I went to my first BBQ/pool party of the year and I didn’t bring anything to eat. No dips (crack or otherwise), no sides, no desserts. Nothing. Except my... Continue reading
Posted Jun 4, 2012 at Martha Meets Lucy
That is one glorious looking bagel, but I always put my capers right on the cream cheese and corral them with onions. The lox goes on top. I just hate it when the capers roll off whenever I take a bite. Being a life long Californian, I commit all kinds of sacrilege to my bagels...sometime I add avocado to my lox. I'll go sit in the corner alone with my bagel now.
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Now that summer is officially here (aka I turned on the air conditioning and Memorial Day is almost here) its time to discuss watermelon. (To people in the Southern Hemisphere, I'm sorry. Maybe bookmark this recipe and make this instead.) Now don’t get me wrong, I love watermelon plain. Or... Continue reading
Posted May 23, 2012 at Martha Meets Lucy
I’m sorry. I thought I would be back, but honestly? There hasn’t been much around these parts to post about. Or if I did make something worth posting, I didn’t measure or photograph it. I did measure and photograph these bars, but typepad doesn't seem to want to upload them... Continue reading
Posted May 9, 2012 at Martha Meets Lucy
Can I get a fried egg for the top of my rice bowl? Because I have been crushing hard on bibimbap lately. The rice bowl is a brilliant idea for little kids....I've been babysitting a very picky 4 year old and I'm trying to get her to branch out.
Toggle Commented May 7, 2012 on tip my hat at remedial eating
I thought I didn't like meringues, but your description has me craving them. I especially like the idea of finely chopped unsweetened chocolate as I've always found meringues to be far too sweet. Sorry about your least the thought of wasted food can inspire creativity.
Toggle Commented Apr 21, 2012 on the other half at remedial eating
I use my grill to make pizza, but I put my brick on it first and use it like an oven. I never actually grill my pizza. I might be about time I change that.
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When I was but a wee lass (before I turned 5) I had a very firm fashion rule: NO PANTS OR SHORTS. Ever. Skirts and dresses only. I don’t think skorts were acceptable either. I wore a dress or skirt everyday until I mastered the monkey bars and realized everyone... Continue reading
Posted Apr 20, 2012 at Martha Meets Lucy
Sorry for the sudden absence. I didn’t mean for it to happen and I missed you all. I kept trying to get a post up early in the week, but I couldn’t seem to write it. Then I realized I really needed a job and went from jobless to employed... Continue reading
Posted Apr 16, 2012 at Martha Meets Lucy
Em-I started a new job last week and training and previous commitments have kept me ridiculously busy this week. I need to get on it and post something this week. Lord knows I have the recipes photographed and ready to go.
Toggle Commented Apr 16, 2012 on How to Store Strawberries at Martha Meets Lucy
That's what I was going to say. I think Alton Brown has instructions for how to do it on his gumbo recipe. Its something like a 350 degree oven in a covered dutch oven and you stir every 30 minutes for 1.5 hours
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I bought a jar of truffle salt at Cost Plus a few weeks ago and I've been putting it on everything. I love that it smells like truffles, whereas I've always been disappointed by truffle oil. My favorite use so far is sprinkled on popcorn. Or scrambled eggs.
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This feels like kind of a lame post given that there is no recipe and the pictures were taken with my phone. And its quite likely that it is lame, but with the rest of North America quickly approaching strawberry season, I have information that needs to be shared. You... Continue reading
Posted Apr 4, 2012 at Martha Meets Lucy
I like to toast my oats, and if its the weekend I add some rum soaked raisins. And the rum they were soaked in.
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This weekend I am finally going to go visit my sister, Heather, in Santa Cruz. She’s only lived there for 2 years and I’ve been exactly...well never. I’m also going to see this girl. And meet her husband. I feel like her husband and I will bond over the Muppets,... Continue reading
Posted Mar 29, 2012 at Martha Meets Lucy
I pulled 5 beets from the garden today...well the 4 year old I was babysitting did before I could stop her. Now I know what to make with them. I think I have everything but the feta...I'm willing to bet that mizithra will work just as well.
Toggle Commented Mar 29, 2012 on like i said at remedial eating