Big Sweet Tooth

A Violent 21 Day Taco Bender...Is Coming to an End.

Oh the dirty little secrets I have...

Thing is, I don't eat meat.  Just doesn't sit well in my mind or my belly.  However - there are times when my mouth has no control.  And it just simply wants grease.  The grease of any meat I can get my hands on.  Doesn't happen often, but when it does - it totally dominates my whole world. 

Welcome to my 21 day crispy taco bender.

Here's how it's done.  I enter some sort of Mexican establishment.  Well, backtrack.  First, I or my pal Lisa have called them up (and confused the holy *f out of them) and demanded to know if they serve hard shell tacos with ground beef.  Muy importante. Must be ground beef.  The grease is like no other.  Keep in mind, most places don't serve ground beef tacos - or as they call them out this way - gringo tacos.  They are way more into carne asada, pork, chicken - whatevs.  But, if ground beef is a yes - well, we make our way there.

Enter taco being delivered to the table - always with a side of sour cream and extra cheese.  Cause here's what happens.  I scrape out all the meat (what I'm going for is a crispy taco made soft by the grease of the meat) and stuff it back with the 1st layer of sour cream, then the iceberg (must be 'berg), and all the cheese (needs to be shaved cheddar for maximum moan factor) and a final layer of cream.  I then toss on heart attack amounts of salt as well as a bit of salsa.  Usually this is all crunched down with a marg or two.  And, then another taco is ordered.  Or not, if the joint sucks. 

Over the past 21 days, I've hit so many places with horrific takes on tacos.  I mean, places with lines out the door - like Tito's Tacos.  YUK.  What the heck is the deal with that joint?  Are folks really that wildly uneducated about the way a hard shell should taste? 

I cannot believe that I've stayed on this wagon for so long.  But, for real - come June 1, I'm giving them up.  What I'm going to do instead is go on a 21 day health bender.  Or like, a smoothie bender.  Why not a yoga bender?  Who rolls thru 21 days of hard shells without blinking an eye?

The hands down LA winner for greasiset, most delish, ground beef taco (sans the ground beef, of course) is Hacienda Del Rey in Westchester.   They must be so sick of me by now - who is this crazy lady with this taco fix.  That's all I order, ever.  And their chips...so warm...with the perfect salsa and thick sour cream smothering it all. And, lots and lots of salt!

Yep - June 1.  Def a mad health kick.  I mean, I'm part of a CSA for God's sake! 

 

 

California Spiny Lobster Season...Over But Not Forgotten

Bring on the seasons....

I managed to find myself at a sustainable seafood cooking seminar this weekend at the magical store of Surfas. 

They had some good folks in there talking about reasons to eat seafood whilst it's in season, as well as this wizard chef, Mark Gold, from Eva.  He tricked out some mussels with a potato puree and a giant batch of spot prawns with fried tempura heads.  It was all delish and passed around to the audience like kids in a candy store.  Thing is - the reason it was so tasty was cause it was all just off the boat AND it was all in season.  You might think that seasonality doesn't matter with seafood, but it's just like fruit and veggies.  The fish come and go and they also need time to regroup and grow to a certain size.

There was also a fisherman in there that was answering questions - which of course, I stunned him with my litany of questions about fish fraud, fish tagging, and such...but it was just such a joy to see all these peeps really taking pride in where their fresh catch comes from.  And, just pulling off straight up responsible fishing.

Which brings me to California spiny lobster.  Now, ever since I was in Nicaragua years ago, I've had a real strong love affair with lobster (and mojitos and Flor de Cana rum).  I look for it in most places - but that does not mean that I will eat it in most places.  You just don't know where junk seafood trolls in from and you really gotta search out the spots that care.  The chefs that really know their shiz and have relationships with fishermen on that next level.

So, one day last fall I'm trolling about the marina and run into my old dockmaster (an avid diver and seaman all the way around) who was all jacked up about the opening day of lobster season.  His excitement in turn got me all jacked up and before you know it I was on the hunt.  Like hard core.  But, it was a little tough to come by restaurants actually serving TRUE Cali spiny lobster.  Guess where I found it?  That joint The Lobster, right off the Santa Monica pier.  I was soooo hesitant to try it thinking it was just a tourist trap, but after badgering the manager on the phone, he had me convinced that it was the real deal and BAM, I was on the move.  Turns out loads of locals go there - who knew?

Let me put it this way - no lobster I have ever had in all my travels in the world compared to that hulking slab of seafood.  It was char-grilled and dripping with butter.  Steam was smoking off it and the margaritas went down real, real kindly with it.

You know why it was so damn good?  Cause it was IN SESASON!  It was just off the boat.  It was fresh and mighty and since that day, I've pretty much turned my back on all lobster.  It was that phenom. And, now I have to wait til October to get it again - since the season is Oct thru March.

What made me bring all this up?  Welp, I was rockin' some research for my summer project of getting to know all the countries in the world via documentaries and food...and of course Afghanistan is #1 on the list.   I was looking up seasonal food there and of course all that pulls up is food shortages and god awful news about the country as a whole.  No matter.  I am going to cook some goodies from there.  I have my doc/movie list on the up and up...and I'm excited to get it all started.   I'm gonna wait til I move on my sailboat in a few weeks, though - cause right now I'm consumed with work and the FLO BO remodel beginnings.  And margaritas.   And all the seasonal goods in my CSA that I cannot possibly eat all of in one week. 

But, it's coming.  Summer ain't even here yet)...that's the good news!  And, if you've never shot over to Surfas - holy moly - bring the 'old credit card.  That place is insane. 

Casa de Mita in Punta de Mita - Who would EVER do The Four Seasons?

I guess I just don't feel like I've said enough about Casa de Mita. 

And, I say that because I think about it every day.  I just linger over memories of the lighting at night, the peachy sunsets, the chile oil that I devoured with everything (but which was especially good with buttered bread and smothering the just made ceviche). 

I keep thinking about my AM yoga classes with Tomas (who was #2 in massages only to Ayu in Candidasa, Bali)...and my daily lightily-buzzed strolls along the beach. 

The house pup was so happy sprinting along beside me and the staff there (one of whom was a budding photographer and took the above photo of the main casa) was just literally, the best staff ever.  So kind, funny, always on hand with a fresh drink...but knew when to disappear cause all you wanted to do was read deeply and watch the waves crash. 

This joint is for real my go to relaxation spot now and forever.  It's just got 6 or 8 rooms and when you're the only one there (was I was for a few days), it's like your own private mansion with a staff of 24 all focused on one thing - YOU.  I think I've mentioned the 500 thread counts (which is what really sold me on the place via the web), but man...I just can't get it out of my mind.  And, so easy to get to.   The trip of all relaxation trips. 

And, somehow through my daily walks in the marina, I'm still semi-sportin' the mega tan I got down that way.  Nice.

 

Street Food vs The Real Deal

I dream of food....

Look, I think we can all agree on one thing.  I'm a freaky-deaky foodie through and through.  It's so funny, just today, I was thinking - what in the world am I dedicating my life to?  Is there anything really out there that my soul is latched onto and wont let go of?  Of course, it all comes back to food.

I'm into the street, the rural, the ancient recipes, the grease, and the bubbling stew pots just as much as I'm into the homegrown, the fresh caught, the bio-dynamic, the organic, the heirloom, the farmers markets, the sprout fed eggs, and the herbs from the source. I love it all - but what I can say...is that the REAL GOOD SHIT makes my tummy feel better.  Those first bites of street tacos are dead on delish, but the line caught tuna that just popped off the boat that morning - well, that's a horse of a different color.  Street = slam down.  Slow food = luxurious enjoyment.

I was at Casa de Mita and lounging around sucking down what was probably my 3rd margarita of the day (oh, morning) when the scent of fish frying up on the beach wafted up and nearly attacked me.  Immediate salivation.  I started snapping pix and finally the barefoot chef popped over with a plate of fish and crispy tortillas he'd just pulled out of the fryer and sweetly handed it up to my poolside perch.  What a man!  I took a few bites, but since I knew dinner was on the way, I handed off to my pals who work the bar and stood by for the sun to set a bit and my luxe meal to begin.

Cause, you see - at Casa de Mita, they don't play around with food.  It's some pretty next level cooking going on down in that tiny kitchen.  All these amazing pureed soups, delish chopped salads, the thinnest of sashimi, knobs of goat cheese, chunky salsas, fiery chile oils with fresh baked bread, whole fish that was just drug in that morning.  Bottles of chilled champagne, glass after glass of vino.  I mean, it's like a 3 hour gorging ordeal on a daily basis for dinner.  My fave in the world. 

After I sampled a few bites of the beach fish....thank god I waited...check out my main course - this slab of pepper crusted tuna.  I mean - WTF?  Just a sight to behold. 

GOD I LOVE THAT PLACE...

I Live on TOP of the Ocean, but do I Really SEE the Ocean?

 God Bless Water....

Every day, I head to work or come home from work and am confronted by the majesty of the ocean. I live on top of it, for the love.

But, not until I gaze at a picture like this (shot from the deck of Casa de Mita in Mexico) do I realize what I'm missing in the ocean. I don't have to peer and poke about. Nor do I have to monitor high and low tide. Who am I looking for, or better yet - who the hell am I avoiding?

I just know that water connects us. Connects me. Brings all the people I love closer to my being - because guess what, they wanna be near water as well. See it, touch it, listen to it, watch it rise and lower.

At Casa de Mita, though - I just became the ocean. The waves crashing lulled me to sleep and also awoke me from my death-grip slumber. It soothed me. It was my company at night when I dined alone with a bottle of champagne. It kept me locked down late night into a spy thriller and also made me feel alive when the sun rose and the fish started frying up at the small palapas down the way.

The ocean can take over ones soul. Like the drop of a hat. Done and done....

I Think What We All Need Right Now is a Top Shelf Margarita

Lined with some kickin' chile salt...

And, if I had my way, it would be slurped down on the deck of Casa de Mita - while watching the waves crash and the sun slowly sink into the Pacific.  This tiny boutique hotel just north of Puerto Vallarta (down a long dirt road in Punta de Mita to be exact) stole my heart when I went down there a few weeks ago.  So much so, that I'm gonna need to dedicate my next few posts to it. 

Let's travel together the rest of this week and escape for a minute.  I know I need it.  Til manana...

 

J.R. Organics CSA - I Can Finally Join...

I just don't wanna go anywhere for a good, long spell...

Bottom line is - I'm home.  I can join a CSA.  Which means that every Sunday, I can roll into the Mar Vista Farmers Market and pick up my full share of organic food.  A big huge box full of all kinds of fruit and veggies for about $28 bucks.  $10 extra bones gets me a huge bushel of flowers (of my choice).  It's just heaven. When have I been able to commit to something like this in the past 3 years?  

And, when I've sorted my CSA, I can just mosey about the market and flush out the bounty from JR's and bring it all home to the soon-to-be remodeled FLOBO kitchen and go nuts.  Toss on some tunes, wash everything down.  Make soup.  I killed some Greek green beans today.  Chomp on blueberries.  Suck down a juicy strawberry.  Chat up the neighbors and plot and plan a billon recipes with fava beans.  Never cooked them before, but something big is gonna shake down this week.

What a brilliant way to spend a day.  Then, oh joy, then...I discovered an app called: Still Tasty.  It's a website, too, but for real - the app is insane.  Tells you how to store EVERYTHING proper and if you enter your goods, it sends you alerts like TIMES UP!  Meaning ditch those apples, sorry!  Best thing I've stumbled across in years.  Like, I knew the best way to keep basil fresh is snip bottoms, put in about an inch of water, cover with plastic bag and keep on counter (never put basil in fridge, it turns black and fross so fast).  Same steps go for mint - but who knew it should reside in the fridge not on the counter?  God, I just love it all.

Cannot wait for my new kitchen.  Guess what I really want is a restaurant)

My New Kayak - Tarpon Wilderness 100

Kayaks - what is really needed?

Freaky deaky how much time it takes to find the right vessel for your vibe.  I just wanted a kayak that was small - like 10'.  Weighed something insignificant - 53 lbs.  Was a super cute color - I'm calling it cucumber (The Cuke as in fatty speak).  And, that I could literally flip and flop about the marina in.  No fear.  No hesitations.

I ain't looking to traipse the damn Congo in the thing.  I like sneaking up on peeps.  Peering into situations.  Observing from up close and afar with nobody none the wiser.  A nice cup holder will do as well (full of something saucy of course).  Couple of hatches to stow some things in.  Sleek and sassy.  And, I dig the sit on top.  I'm claustrophobic you know.  Can't be trapped down low - which means a full flip and near death experience for me.

I tried out one this weekend - a pals pal had it for sale.  14' of super fast, super white insanity.  I was flying in about 2.2 and literally slid straight up under a 50' catamaran.  Just cruised on thru.  God help me.  Was a good deal - but more next level kayak.  I need the baby girl that's gonna have my back.

This one arrives on some giant 18 wheeler this week - and will be put to good use this summer and onward.  Have you ever seen a more adorable kayak?  I can strap it to the roof of my Land Rover and head to Baja - no problemo.  I can haul about in the water with my Whisper Light paddle.  I can step off the back of the FLO directly onto it.  I can lock it down on my sailboat easy peasy.  Guess I could bench press it at 53 lbs :)

Tarpon Wilderness 100.  Love it.

 

What If I Went Back in Time?

Back in time...

I happened to grab lunch at Beachwood Cafe the other day and I saw this old billboard outside.   Thing is - it's the place where I found my first Hollywood apartment at the tender, insanely young age of 20 years old.  I was in fresh from TN and living in the youth hostel at the Hollywood YMCA when I noticed this locals only billboard (all I did back then was cruise around and try to figure out how to "make it").  I saw nothing my 3k credit card limit could afford and fell into a deep depression immediately, but some random dude was standing there and offered me his copy of the latest Westside Rentals doc.

And dontcha know it - there was a tiny studio for rent right up underneath the Hollywood sign.  $400 a month - all included...with a view looking right up onto the sign.  I was in hog heaven.  My landlady was a little grandma from the south and we fell straight in love with each other. Plants everywhere, lemon trees, views from the top of the Hills.  Beyond perfect.

I always wonder what it would be like to start over out here.  Did I make all the right moves?  Where would I have been if I hadn't have gotten that little place, or lived at the YMCA hostel where I met the dude who introduced me to the first grip I'd ever met - someone who actually worked on movies - that got me a job on a TV show.  Thanks Frolic Room.  It's so easy to forget how it all happened.  Whatever "all" is.  I just keep moving on...and now that I'm back - it's like I never left.

Maybe I'd have a restaurant in Mexico if I'd never come here?  Maybe I still will :)

Meanwhile, the Beachwood Cafe did a mega makeover a few months back and is now farm-to-table....and totally delish on a whole new homemade level.  Menu changes weekly.  Who'd have thunk?  (Sorry for quality of iphone pix) - but lemme tell ya, the harissa sauce on the poached eggs is insane. 

 

 

My Other Summer Project that Revolves Around Geography

Makin' my way around the world this summer....in a real different way.

Look at all those masts and imagine where in the world these vessels have been.  This is the view right off my little FLOBO porch and it just takes my breath away every time I look out.  That's the thing with a sailboat - just a bit of wind - and bam, you are on your way.

Once I get underway on my remodel, I'm gonna have to chill on my sailboat a bit.  Which is great by me.  It's right up on the main channel and the view is bananas.  All the sea creatures abound and it's literally a slice of mad paradise.  Plus it will give me a chance to get to know all the new projects I need to tackle on it.  They never, ever, ever end.

Meanwhile - I've been marinating this idea about ways to learn more about the world.  I'm pretty decent with geography, mostly due to travel and my crazy trips on food...but there is just so much more to learn.  So, I'm gonna spend the summer and do a little something like this.

Start with the letter A and go thru every country out there. 

Pick 3 of the best films/docs from each country and watch them down.

Then, get into some food - make a few recipes from the country.  Like true to the rural roots food.

And, finally - try to concoct a super crafted cocktail from the herbs and spices the country is mad about.

Of course, all findings will be published right up here on The Tooth.

**There will of course have to be some digging deep research done on each country - just out of plain curiosity and a need to know.  Like how do you fly there, what's the VISA situation, where do they stand politically, what are the human rights issues (guess I'm all about equality), who are the game changes and pioneers of the future (take me to your leader), whats the normal income per family - you know all the things that you'd just get into to become a better educated person about whats on the happs on this giant green planet.

It all starts with the filmmakers though.  The artists in the said countries who go to great strides to get their stories told in a way that sheds a little light on their slice of the world.  We're all so different and yet, most folks just live within their 20 mile radius. 

First country up is A - Afghanistan.  If you've never eaten Afghan, well - let me put it this way - catch ya on the rebound Indian.  I have the first films chosen, so let me get into it and I'll report back pronto.  You might learn a little something, so def check back in on that project as the summer progresses and join me if you want.  Just a real neat way to dig in deeper.

Brought to you by The Tooth :))

 

Let's Move To Airstream's for a Minute

Custom VS Easy Peasy...

Once I'm done and done with the Flo revamp, it will be time to move onto my next trailer.  Remember the little 14' solar trailer I cruised thru Mexico with and then sold to a sweet gal on the make for her own nutty adventure?  I miss that trailer and the life I was living in it like crazy - just complete and utter streamline of life on wheels. 

However, the airstream's are pretty dang nice.  They're so sassy.  So clean.  But, of course the question becomes - do you buy an old one and gut it and make it like you want it?  Or, do you take the simple route and just buy a semi-new one with all the tricks already in place.   Custom would for sure be the way, but man after the sailboat flip out I've been doing, and then FLO this summer - who the heck knows. I might be ready to hurl myself off a cliff. 

I just know I really like mobility.  I must.  Nothing is on the ground.  What is that?!?!?  It's an addiction for sure.  But, better that than most I'd say...but a nice little 23' Airstream would be a real good way to make my way up and down the coast of Baja.  

Good news of the day!  I got my new canvas and stainless steel with bimini on order today for my sailboat.  Changing it all up to a nice little color called Parchment.  Light khaki...will look super sleek on the sailboat - with the shiny new paint job I'm gonna give her.  The summer is rife with projects.  All so fun...

The Most Bizarre Weekend Ever = Freedom

From paper scraps to reality...how a floating home comes together

Just back from Jersey and it's as if my mind doesn't know how to process that fact that I'm not EVER going back.  Who knew one little TV show would turn into a 3 year run!  As much as I loathed being away from my life and the world I'm pretty fiercly dedicated to protecting and growing - it was a good little stint on the other side of the US.

But, now - in LA - back home in the marina...the sun is shining, the seals are barking, the birds are dive bombing for fish, he farmers markets have their first strawberries, peaches and cherries, my sailboat is gleaming with new varnish and my new electric windlass is about to be installed...and all my magazine tears and dossiers and journals I've put together for the floating home remodel are about to come alive.  I basically took every idea/thought/note I had about the FLO revamp and whittled it down to just a few pages.  What an epic feat.  This blue beast will turn into the floating home of my imagination this summer and I'll actually be around to document it.  Now, what to name it?   Hmmm.....

Ever redone a place?  Good lord, the options are limitless - so many tiny, tiny choices to be made on a daily basis.  But...it's all coming together - I literally had to go old-school movie style and story board out the monster.  It's the only way my mind knew how to attack the breakdown of a vessel (much like the breakdown of a script).  Little by little.  Piece by very particular piece.  Took me all weekend just to whittle down the Exterior elements with exact pictures of what I want.  Now, to get into the INT.  Shouldn't be too hard - just need to make the 100% solid decision and commit to it.

Now that I'm back, I can get myself a little routine - get my groove back and just get some MST style madness on the make.  I did make the best ever (straight from Casa de Mita in Mexico) pureed cauliflower soup last night for those that care :).  Had some super antidoxiant rich Sardinian wine to go with it and enjoyed it with my parents...which is pretty cool cause they now have a boat out here too on the main channel.  We're a wily trifecta happening out here.

Oh such JOY, like thrilling, effervescent, unbridled happiness at being home and not dreading getting on a plane anytime soon.  Life is quite nice at the moment.

 

 

Just a test...a simple test.

Just seeing if I can update The Tooth from my iPhone and it shows up proper.

Headed back to NJ today for a week - my final runnnnnnnnn....holla!

Then, I'll be back to my spirited, foodie escapades - to a whole new level).

Remember the adventures - oh, it's all on the horizon once again...dawn of a new era.

My Floating Home Remodel

I've been working with my architect for months and now we're just getting into it with the contractors, but in the end, this is pretty similiar to what the FLO BO will look like when I'm done with her.  Little bit darker wood on the exterior (think IPE), able to go into full shutdown when I'm traveling, spots for storing kayaks and such, a little garden and outdoor bar on the top deck (and moving the room up there all the way to the back to optimize the marina view), and lots more glass :)

Can't wait to just get fully into it when I'm back in LA in a month.  Yup - just one more month and New Jersey is done and donnnnneeeeeeeee for me!!!

More pix and intel coming soon on FLO design and process.

 

Cooking Up a Truly Homemade Feast - Fatcake Style

God bless kitchens - it's like every day's a cookbook!

Cooking food with me and my gals is like going to war and back - with a full belly onhand.  There is no solid plan.  Just loose...and very vague ideas, that usually come together at the very last minute on a rare day off. 

What's in the fridge, what can I throw together, while half sauced.  Cause you know the sauce is on the make come high noon.  That's usually the first craving.  A good, goes-down-easy cocktail of some sort.   Or perhaps some very hyper-chilled sparkling something or other.  Maybe half frozen sake.  Lately it's been mega mixology drinks with made up names (stand by for "A Goat Named Minka" - a drink so damn good, that has me slinging back hard whiskey - and I'm not, I repeat not into the browns).

Usually a pop into someones room - rounding up a few folks who might be spending the day not slugging it to the city.  A competitive game or two is usually involved and whoever has hands and wants to help can jump in the kitchen.  Nobody really knows what's happening - it's like a tornado blazing through.  A white squall of activity around the kitchen island.  I love to cook this way.

Drinks being mixed, pans being dirtied with all the sauces and mix-ups, funky homemade dips being dunked into, laughs being had, half convos attempted.  It's easy to get distracted by the need to dump more white wine into the risotto.  Holy crap, hand-slapped, wine bottle rolled noodles to go with the beef dish - why not whip some up with a ton of butter?   The rich just-made pesto, caramelized roasted tomatoes with garlic and mixed goat cheeses skulking on top of little toasts goes really fast. 

I'm usually braising some kind of vegetable in the oven for hours and hours during the workday, so I have a fridge full of them on the wait - just chillin' out, waiting to be the inspiration for something downright delicious.  They're easy to sling onto a cracker, into the wok risotto, or eat just straight off a knife.   Wine and olive oil turn anything into something creamy and slatherable.

And, when it's over, it's beyond over.  Dishes cleaned, games tucked away, leftovers dolled out, dessert shoved down.  Everyone quickly disappearing into their own little private domain that is their corporate housing apartment.  Little waves goodbye and hasta mananas all the way around.

 

 

Lately I Just Crave Homemade

My taste buds are usually running the spicy Asian route.  Or down some dusty Mexican dirt road.  Maybe a twirl of country Italy.  Lately, though...all I can think about is Simple.  Honest.  Real.  Homemade.  Food.  No country attached to it, just a ton of freshness.  A smear, a nibble, a kiss of this and that.  SO GOOD.

Slow baked tomatoes for hours and hours since they're not in season.  So easy to do and they come out like candy.  A mix of cheeses blended up with some white wine, garlic bits and fresh thyme.  Mason jars full of so-easy-to-whip up pesto.  All smeared on a cracker with a flick of salt.  Casseroles that cook up in no time, with whatever is rockin' in the fridge.  Some lightly seared octopus.  Why is octopus so easy to jack up?  It's such a simple little treat when charred just right. 

I blame my new Vitamix.  That powerhouse has pretty much ruined me against all things non-homemade.  Killer smoothies, green drinks, ICE CREAM, hell...I just made homemade pear juice for a batch of whiskey cocktails.  I don't even like whiskey - but with the proper muddled ingredients and a chunky ice cube, well...I LOVE ME SOME WHISKEY.

Oh, and I also want a goat.  And, a chicken.  Now, I need land.  Some land somewhere to rest and play.  To read and dream.  To plant and grow.  Problemo is, I like the tropics.  So, that will take some hunting...but I'm on it, don't you fret.  I'm most def on it.

 

Wild River Oysters - Best Find of 2011.

I first became obsessed and I mean FREAKIN' OBSESSED with oysters while hi-tailing across Mexico in my little solar trailer.  A spit of a village sprang up out of nowhere and row after row of crude tables were draped along the 2 lane road - each sporting piles and piles of fresh oysters.  Never had a better one since, though my cravings have taken me high and low. 

Now, I know for sure in these jaunts, I've never had wild river oysters.  At least that I know of.  So, to hear a waitress in a tiny seafood shack in Rhode Island rave about these just harvested wild river oysters was a bit of a revelation.  Wha??  Who knew. 

We ordered up a half dozen and tentatively sniffed, picked, poked, and were just generally suspicious of them for a good :15 seconds.  They were all gone in the next :15.  What a fly back to the past.  Now, I'm not saying they were as stunning as my plump Veracruz finds, but they blew away most oysters I've had round-the-world.

Nice to know the river can still turn out some wildly spectacular goods.

View from the Top - At Least the Only One that Matters in My World

Most of ya'll know I live on a floating home in LA.  Some kind of Mississippi tugboat looking beast.  Truly the best spot in the world in my mind.  My neighbors are all quirky and full of life.  That's what marina living will do to you - make you happy and steeped in sprite.  The full moon shimmers up the water and the boats bob about.  I can kick it on the top deck late night and hear nothing but seals barking and the masts clanging. Fog rolls in out of nowhere and life is simple. 

My fave thing in the world to do is watch the planes landing at LAX.  They all seem so close together from the top of the Flo - taking off to somewhere way, way out there...and dropping off piles of people ready to unleash their goods on LA.  Wonder how many end up in the marina.  Or even really know life inside it exists?  I hope very, very few.

I'm this close to having the final plans for the Flo done (the 3d Fly-thru is totally amazing) and the transformation will being to happen in the next little bit.  Gonna be the most fantastical place to live ever.  Especially since I've created a small tincture room off the kitchen.  I've made sure there is a see thru pane of plexi, so I can light up the water and see fish underneath my home.  I'm trying to rock a full on brick oven on the top deck.  The 2nd floor will close off, so if peeps need to get to floor 3, then they can skip my master suites.  Oh yah, and the coolest...it's set up so when I travel, the whole thing can go into lock down.  Fully unbreachable.  It's gonna be a green journey all the way through, so get ready for those posts. 

What a fun time to be an adult. 

 

Just Be Thankful - You Got It Good, Trust Me On That One

Funny how we complain every day. 

I'm too bored, fat, lonley, sick, dumb, poor, angry, out of shape, unhappy, whatever.  Oh Really?  But, are you?  When you take and honest-to-god step back from yourself, jack yourself up into an aerial view and check out your life...are you any of the above?  Maybe one, two at most.  In all actuality, our world is pretty dang unreal. 

We eat amazing meals, drink mighty fine drinks, have ice at our disposal, don't hurt for much, dress pretty decent, laugh loads, read good books, glace the paper cause it barely affects us, exercise now and again, keep up with the daily doin's of our fave stars, see first run movies, have savings accounts, sport a solid family to fall back on if needed, and all around just live a super amazing life. 

Not much to really complain about.  These little ones in Thailand were the happiest sprouts I've seen in a long, long time.  And, I work in one of the most "exotic" industries in the world. 

I'd see them playing with a piece of plastic amid a sea of garbage.  Eating only fish cause their Pa just caught it and thats ALL THERE IS.  School?  Yah right?  New clothes?  Hardly.  Their own room?  Try 6 to a bed. 

Yet, they laughed.  They played.  They cheered.  They explored.  They were curious.  They peeked about.  They swam in the sea with sheer and utter delight to be cool when the air was warm.  They roved without shoes.  They chased after bugs.  They were pure and full of light.

Bottom line, they gave me hope.

Back In Thai Time

Today is one of those days where I just need to go back in time. 

Back to another place that felt right and good.  One where the days were made up of sunshine, booze explorations, snack escapades, and all day long walkabouts.  A couple of naps here and there.  Good thrillers.  No clock to watch slowly tick by.

Thailand was all at once magical and trust-worthy.  Every Thai I met felt good down to the core.  Invited me into their little kitchens.  Took pride in a coconut rum drink.  Shined with delight at being a garbage wo/man.  Just to have a job, I guess.  Glowed when I mmmmmm'ed at how good the food was.  All teeth and lips strecthing back into gigantic grins every where I turned.

I did a lot of observing.  Spying with a long lens.  I'm a bit of a natural at building dossiers on those who are unaware.  The sweaty sailor off-loading his vessel.  In my mind, it's all contraband on the make for secret spots.  It's all just something more exciting than the world of television. 

It was cruising about in balmy weather just after a rainstorm looking for a restaurant, THE restaurant, called Bang Po.  There seemed to be dozens, but I'd read about one that was the best food on the island.  Finally, at the end of the run, I found it.  Baby octopus.  Whole fish smothered in chile sauce.  Beer with buckets of ice.  I like quests like that.  My whole damn day revolved around finding one specific restaurant so I could gorge.  That is happiness at its greatest for me.  Like a self-assigned task that eats me alive in the very best way.

Just today, I'm looking for something just out of reach that's bigger and more thrilling that this life.  It's all out there.  It was in Thailand. It's out my front door in the marina back in LA.  It's out my front door on Lake Michigan in Chicago.  It's usually just within a few steps of me, but today is a weird one.  Not even Southern BBQ is a cheer up to my belly/mind/soul.

Fire Pit vs Wood Fired Oven

Burn, burn, burn...

I've become smitten with wood fired food.  Nothing in the entire world compares to the texture, taste and complexity of something that's been tossed onto a baby inferno and partially charred.  Chewy, crunchy, taste sensation like no other.

Octopus, bread, potatoes, anything at all.  I had some pizza the other day - with smoked mozzarella, thyme, and tomato cream - that shook me in my boots.  Those few bites got me to thinking about building a wood fired oven on the FloBo.  A bona fide real deal wood fired oven!

How hard could it be to toss a few bricks together, sling in some wood and get that mofo rolling?  Not sure that would be a super wise idea atop a mostly wood boat, but my God, the Pacific is underneath it, you know? 

Meanwhile - the little fire pit that the rural folks usually cobble together on the side of the road is priceless.   Crude, rough and does the job.  The meat smells that permate of every corner chop shop is intoxicating.  Makes a vegetarian want to do a full slam of all parts meat quite badly. 

Now, about that wood fired oven...I see it mine and my new restaurants future.

A Funny Thing About Thai Spring Rolls...

First of all, they ain't served up Vietnamese style.

If you could have seen the looks of confusion on those poor Thai's faces when I asked for lettuce, basil, mint - all the greens you usually get from the Viet folks when they serve up spring rolls.  Dead chaos and confusion...cause they really wanna give you what you desire, but have no idea what the frosty hell you are talking about.  Their rolls just don't come out that way!

There was one and only one street stall that immediately tossed my fresh rice paper wrapped spring roll into a tiny plastic bag, littered it with some cukes, a bit of lettuce and some fish sauce and took my 30 cents - somehow they knew a bit of the drill.  The most delish fried rolls on all of the island.  Restaurant versions were a mix between good, damn good and downright delicious, but nothing like the street hawker version.  That was just simply some next level fry up.

There is a place here in LA that I must try before I head back to NJ next week - Jitlada.  Supposed to be the very best Thai in all of LA.  Southern style.  I've seen pix, they look next to perfect.  10 more days and I'm gone.  Simply unreal.

In other breaking news though - I scored myself a new sailboat slip in the marina.  Channel side.  Super cool.  AND, AND, AND...I meet with my FloBo architect this week.  He has the first pass ready of the Flo upgrade.  Cannot wait!

My New Thai Fetish. Plural.

Not even a pad thai fan, yet I became obsessed...

Once I discovered that some pad thai was made with silky little noodles, I went a bit berserk in Thailand.  It just became some much more palatable thinking I could slip it back in about 4 bites.  Tiny dried shrimp and fresh lime are two other musts.  I can't say it really tasted anything like its American counterpart.  It was just spicier, tangier and eggier.  I love the egg.  Add more.  Three, four even.  I can kill off a cool half dozen eggs in one sitting, no problem.

Another freaky fascination became crab in yellow powder.  These small spiced up crab legs with baby bits of meat tucked in every nook.  So easy to stalk.  If you order just crab meat, well plan on getting exactly that.  Piles of meat.  Tasty, but I like sucking it off the bone.  And, being surprised and delighted when I found yet another tiny leg buried in the sauce graveyard.

Then there was the fish.  The whole fried fish (whatever was fresh that day) absolutely blanketed in spicy chile sauce. Again, lots of lime.  Each little sliver picked clean of flaky white meat.  A swig of beer after every few chomps.  A belly so satisfied.

Pretty views from every stoop on the beach and for real, when I said, "please bring ice"...it was a friggin BUCKET that showed up tableside.  I love Thailand.

Real Thai Food in Thailand...Totally Dif - Just Like Mexican!

Yet again, rough-hewn kitchens turn on the best food ever.

Just got back from a over-too-fast trip to Koh Samui - a lovely little island off the coast of Thailand.  I went to do a full on body recharge, but of course my entire stay became about finding really authentic seafood, tracking down the perfect pina colada and coming home with a mega tan.  All were achieved with great results!

First of all, I was stunned to realize that pad thai wasn't made with the thick noodles over in the mother land like we're used to back home.  It's thin noodles all the way around.  The seafood was phenomenal - other-worldly even.  The beaches were the best I've seen in a long, long time - and became even more so with a chilly pina colada served up in a young coconut that was just macheted out of the tree. I'd order plate after plate of food and the bills would be like $20. 

I have a billion photos, and a lot of stories to go with them.  Once my desktop decides to pop back on, well - it shall begin!

Indonesian Food - Always Amazing

See now, this is the food I'm talking about.  It's the kind that rural folks round-the-world whip up from whatever they have on hand.   Some would look at this pic and see the grease on the wall, the old dishes, the sheen of oil and be horrified. 

I, on the other hand, see joy.  I see the kind of food I would travel half way around the world to get a plate of.  I found an Indonesian restaurant the other day in LA that was unreal.  Tasted pretty much just like the above that's for real in Indonesia...in my fave village of all - Sembalun...on the island of Lombok.

I was going to try to make it over there before another season starts up - but with the travel time, it would take way too long and I'd have about 1 day in the village - so it will just have to wait.  Thankfully, lots of volunteers have been pouring into the village and teaching, creating and spreading the 4th World Love. 

I've got a countdown going already for the end of this season...til I eat proper again!

A Word About Chili Oil

I used to loathe spice - now I'm obsessed.

Is that from getting a bit older?  All I ever used to crave was sweets, sugar, things of that nature.  Now its spice, salt and texture.  I can't even really eat tempeh, soy crumbles, fake shit any longer.  It's more like I take real stuff and jack them up with fire. 

Homemade chili oil is so easy to make.  Roast a few in the oven on high, sling them in the processor with peanut oil and voila...something to drench on everything, which a liberal sling of salt.  This mixed with mayo takes a late night scrambled egg sandwich to a new level.  It's like I have to Dish Doctor up everything.  Should be my next show.  Take a chef's special dish...and ramp it up to the next level.  What fun.

Been on the hunt for Schezuan food everywhere I land these days.  It's a spot in China that's so damn frigid, they have to blaze up their food to trick themselves into believing they are warm.  They use liberal amounts of the Sichuan peppercorn which is wild in the mouth.  Like a tingling/numbness that's difficult to describe.  Hot pots filled to the brim with the most delicious aromas hit up the table at authentic Schezuan joints.  Frogs legs in chile oil.  Pan fried noodles in chili oil.  Baby dumplings in sweet/spicy chili oil. 

It's all about this dang oil.  Throw in a bit of brown sugar...my God, it's enough to drive someone mad with desire.

 

 

The Floating Home Renovation - The Next Big MST Project

FloBo Reno on the Horizon

Soon as I finish up the next week or so on Jerseylicious, I'm back in LA working on renovating the FloBo.  Met with a super-cool LEED architect this past week, got my dossier going of all that I want to do INT and EXT, got some As Built plans drawn up (1600+ SQ not including the top level when it's all said and done), and am simply readying myself for the next stage of life. 

Anything but NJ for a minute! 

I'm taking this beast to some next level shit.  It's gonna take a spell, and it's gonna def. take a spit of coin.  But, what an amazing process...cannot wait!

 

Montauk - South Edison - They Have Managed Perfection in a Bite

Another season down...

It was the first time I'd been alone and away from TV Land in months and months.   Just a shortie pie trip to Montauk, land of endless sun and shine if you believe what all those in the know spew about. 

I just wanted to escape the bowels of New Jersey for a brief second.  Have a good meal by the beach.  I tried to roll out all summer long, but it never could happen - just too busy working myself into a frenzy day after godawful day.  Until one afternoon, I could stand it no longer.  Montauk had to be. 

3.5 hours later, I was at a divey fish shack in the marina drinking some sake.  One hour after that, I was half tossed, cruising around scoping out chippy hotels, deserted beaches, swaying sailboats and the sandy feet of happy people.  What a nice life.  Just a real nice life.

Slowly, I made my way to South Edison, a new joint just off the beach.  I'd been stalking it all summer long.  Make a rez.  Cancel.  Make a rez.  Cancel.  Finally...here.

Exactly my kind of place. Seasonal; organic looking elements; amazing locally sourced menu;  chill vibe; delightful cocktology going on.  I managed to drop about a buck fifty just on ME and MY BELLY.  I wanted it all...and had most of it.  Oysters, lobster roll, white shrimp, scallops, olive oil cake, margaritas.   I don't even have words to describe any of it besides perfection. 

We should all eat this way every day of our lives. 

Carlitos - Pescadero, Baja - Top 10 in World?

What a lofty ass statement. 

To proclaim that Carlito's, a fish shack of a joint down a parched dirt road leading to nowhere in the wilds of Baja is one of THE TOP TEN bites of my life....well, sars to letcha - but its true. 

It's so hard for me to spill the beans here, but I feel like peeps are so scared of Mexico and the Baja as a whole, nobody will ever make it down that way, so I'm safe as a goose.  But, if you do...if you man up and  develop the cojones to head down to really good surf, amazing sun and light, immense freedom and just one of the coolest spots on earth - don't miss Carlito's. 

Yah - it's a shack - one with a real bathroom though.  Yah, it closes early - but not if you bring in special La Bufadora orange and raisin infused tequila to entice the owners to stay open late.  Yah, it's a secret and 100% off grid - but not to those who are deep foodies.  It's a gift from the Gods, this food, this vibe, this place.

I've never had sushi so fresh.  At first bite, it's like gravity changes.  I've never craved mango margaritas like these - fresh off the tree and loaded with mad alcohol.  The pup Kong makes my heart soar.  The music pulsing in the background transports, just like the sunset does.  I just want it all day, every day. 

Flight from LA to Cabo.  Car rental.  Drive to Pescadero.  Check into Rancho Pescadero.  Kill a mojito.  Spitfire down the way to Carlito's.  Stuff face and throw a billion back.  Sleep til ya can sleep no more.  Surf with my buddy Carlos at Cerritos.  Almost die time and time again.  Drink and drink some more.  Lunch at Carlito's again.  Drive to 'port.  Abandon car (they'll find it).  Flight home.  All in less than 48.  Perfection.

In 2 more weeks, I'm the F outta Jesery, back home and everything in the entire world is coming up mangos!!!

 

Next to Veracruzian Oysters, These Are Tops

South Edison and their amazing food...

The whole time I've been in Jersey, I've been dying to make it to the small coastal fishing village of Montauk for some seafood.  Just a simple batch of oysters and something wildly spirited to wash it down with.  Of course, the search began online for where to chow and the #1 place that had the exact type of meal that I love (proper local ingredients peppered throughout, good names for dishes, mixology style drinks) was South Edison. 

My tale of the meal I had there will be a post unto itself, but until I get a minute, let me just tease with an oyster.  They were so plump, so meaty, so fresh and spectacular, I had to order more, more, more.  I've not had anything even remotely this good in the oyster fam since my backroad Mexico days a few years back. 

It's a trip worth taking, even if just for this one bite.  But, trust me, at this restaurant, the whole menu must be devoured to do it up right.