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Deanna
Orange County, CA
Recent Activity
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.
That Joke We All Make At Restaurants
I’ve been thinking a lot about that joke we all make at restaurants. You know the one. We finish everything on our plate and then the server comes over and asks, “How was everything?” and we say, “Oh it was terrible, we really hated it” while smiling mischievously and gesturing towards the empty...
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.
One Year in L.A. (A Reflection)
I came to L.A. with the most open of open minds. As New Yorkers twisted up their faces
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.
Drunk Blondies
Repeat after me: Butter. Chocolate. Pecans. Coconut. Bourbon. Again: Butter. Chocolate.
Sweet and Spicy Pickles
Posted Jul 14, 2012 at Martha Meets Lucy
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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.
Hummus For Dinner
Hummus is many things: a party snack, a sandwich filler, a way to use up leftover chickpeas. But dinner?
Brown Butter Bourbon Banana Bread (with Streusel!)
Posted Jul 6, 2012 at Martha Meets Lucy
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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:
http://marthameetslucy.typepad.com/blog/2012/05/chewy-no-bake-fruit-and-nut-bars.html
The Palm Springs Date Shake
We found ourselves back in Palm Springs last week and after asking my Twitter
Confessions
Posted Jun 20, 2012 at Martha Meets Lucy
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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.
plain and fancy
When my mom was in town, a few weeks back now, we spent one delicious afternoon strolling the Springfield Antiques Show. We didn't bring home much, no more than we could carry, easily, for hours, under the beating hot sun. (This, I find, is an important rule for such places.) The joy of such ...
Grapefruit Jalapeno Sangria
Posted Jun 4, 2012 at Martha Meets Lucy
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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.
The Build-A-Better-Bagel Workshop
Our friends Patty and Lauren, who visited us recently from New York, did us the huge service–a mitzvah, as
Watermelon and Feta Salad
Posted May 23, 2012 at Martha Meets Lucy
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Chewy No Bake Fruit and Nut Bars
Posted May 9, 2012 at Martha Meets Lucy
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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.
tip my hat
I woke up last week and realized I've been living in the past, around here. Between Spring Break slide shows and salvaged afternoons, a month sort of slunk by. It wasn't as quiet as all that, in practice. I don't want to bore anyone silly with our domesticities, so please feel free to page...
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 fridge...at least the thought of wasted food can inspire creativity.
the other half
Our refrigerator died Tuesday. This had a few drawbacks. Sour-ish milk at breakfast, Monday morning. Off coffee, all last week. A week given over to researching/ordering/draining/disposing/re-filling. Me, carrying an armful of raw meat to the basement, in my pajamas, before 7 a.m. ...
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.
If You Have A Grill, You Should Be Grilling Pizza
Our friends Mark and Diana, who live up the street from us, have made a terrible mistake. The mistake is
The Pink Egg
Posted Apr 20, 2012 at Martha Meets Lucy
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Almond Poppy Seed Cake
Posted Apr 16, 2012 at Martha Meets Lucy
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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.
How to Store Strawberries
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 know that excited feeling ...
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
Smothered Pork Roast Over Rice
Have you ever made a roux? Like: really made a roux? I’ve made a roux in
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.
Chanterelle Risotto with White Truffle Salt
Here’s a friendly tip: make yourself buy an exotic ingredient even
How to Store Strawberries
Posted Apr 4, 2012 at Martha Meets Lucy
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I like to toast my oats, and if its the weekend I add some rum soaked raisins. And the rum they were soaked in.
Things To Stir Into Your Oatmeal
It’s hard to follow up a post
Oatmeal Spice Cake
Posted Mar 29, 2012 at Martha Meets Lucy
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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.
like i said
I forgot, last week, the suffix to Spring, at least when you have little people about: BREAK! The kiddos were off these past ten days, and we're all a little bleary-eyed and wobbly-pinned, these first days back. Mondays are iffy. Mondays after Spring Break, doubly so. I've been leaning heav...
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