Apparently, Souplantation offers kids a free breakfast during pajama month, with the purchase of an adult meal. I found out about this too late, but I'd love to go to see a bunch of kids at a restaurant in PJs. It just sounds precious!
I overheard someone talking about it, and I couldn't resist finding out more. It looks like there is no current info on the Souplantation website, though they did a press release in 2007.
It turns out that this deal only happens once a year, which was October 18 this year (i.e., yesterday). I guess I'm a day late and a dollar short. So, I guess I'm posting because I was amused. And it's something to look forward to next year ;-)
Showing posts with label restaurant. Show all posts
Showing posts with label restaurant. Show all posts
Monday, October 19, 2009
Wednesday, September 23, 2009
Around the Internet: Food
National Punctuation Day Baking Contest - Fun contest!! Not this year, but MetaBoy and I might enjoy participating in future years.
Restaurants Look Beyond Chicken Fingers - After seeing a dip in restaurant visits of groups with kids, some restaurants are changing their approach by offering healthier kids' meals, and making them free. Personally, I'm very excited at the thought of healthier kids' meals because I'm tired of seeing pizza, grilled cheese sandwiches, and nuggets. That said, I'm cautious with a healthier option, too, because I'm not sure that restaurants take kids' meals as seriously as they take those of adults. We went to La Grande Orange in Santa Monica, and I was sorely disappointed in the quality of MetaBoy's food: cold fries, mushy berries, and bland fish. Needless to say, he didn't finish it, which speaks volumes, let me tell you.
On that note, if your kid isn't eating his food in a restaurant, give it a taste to make sure it's edible!
Farmers markets fear Los Angeles' fees - Unrealistically high fees for farmers' markets in Los Angeles have historically been waived, but possibly not for much longer. While this will not impact markets held in parks, private property, and outside of LA (e.g., Santa Monica and Culver City), it could force affected markets to move or close. If fees are going to be assessed on these markets, the city should make them fair, which they are not.
Restaurants Look Beyond Chicken Fingers - After seeing a dip in restaurant visits of groups with kids, some restaurants are changing their approach by offering healthier kids' meals, and making them free. Personally, I'm very excited at the thought of healthier kids' meals because I'm tired of seeing pizza, grilled cheese sandwiches, and nuggets. That said, I'm cautious with a healthier option, too, because I'm not sure that restaurants take kids' meals as seriously as they take those of adults. We went to La Grande Orange in Santa Monica, and I was sorely disappointed in the quality of MetaBoy's food: cold fries, mushy berries, and bland fish. Needless to say, he didn't finish it, which speaks volumes, let me tell you.
On that note, if your kid isn't eating his food in a restaurant, give it a taste to make sure it's edible!
Farmers markets fear Los Angeles' fees - Unrealistically high fees for farmers' markets in Los Angeles have historically been waived, but possibly not for much longer. While this will not impact markets held in parks, private property, and outside of LA (e.g., Santa Monica and Culver City), it could force affected markets to move or close. If fees are going to be assessed on these markets, the city should make them fair, which they are not.
"Rodgers called the monthly bill, which would total $80,508 a year, 'infuriating,' and 'an arbitrary number,' adding, 'No one has given any indication what this is really for.' If the market had to pay that and received no relief, she said, it would have to close or find another space."Is it OK to replace unsalted (sweet cream) butter with salted butter if you reduce the total amount of salt in the recipe? - If you can't log in, here's what it says. You should not use salted butter in recipes because:
- The amount of salt varies from brand to brand
- Salt masks flavor nuances found in butter
- Salted butter almost always contains more water than unsalted butter.
Sunday, September 13, 2009
$25 Vouchers for $1 via Restaurant.com (with a catch)
I know I sound like an ad, but I'm not. I just love a good deal!!
MetaDaddy cringes when I start obsessing about coupons. He stops talking to me if I suggest that he use one. Is this a guy thing? Or a MetaDaddy thing? I don't think I know any guys who like using coupons. Just like I don't know any guys who like carrying coins. I firmly believe that the reason tip jars are everywhere is because guys just kept saying "keep the change." All those Starbucks baristas just knew how to take advantage of a theme.
So I was meandering around the internet, minding my own business, when I noticed that Restaurant.com is having a sale that they claim ends tonight. The coupon code NINETY will get you 90% off of your purchase. For example, I purchased a $25 gift certificate for $1 (the catch: minimum purchase of $35), which usually costs $10. So when I use it, I'll end up having paid $11 for a $35 purchase. Once you purchase the "gift certificate," you receive the voucher via email, so you can print and use it right away.
Not every restaurant participates, but I figure it's a nice way test a new place I've been meaning to try out. I've used these vouchers before, and had no problem. I printed one out for a friend to use, and she had no problem. So I'm looking forward to trying some new places!!
MetaDaddy cringes when I start obsessing about coupons. He stops talking to me if I suggest that he use one. Is this a guy thing? Or a MetaDaddy thing? I don't think I know any guys who like using coupons. Just like I don't know any guys who like carrying coins. I firmly believe that the reason tip jars are everywhere is because guys just kept saying "keep the change." All those Starbucks baristas just knew how to take advantage of a theme.
So I was meandering around the internet, minding my own business, when I noticed that Restaurant.com is having a sale that they claim ends tonight. The coupon code NINETY will get you 90% off of your purchase. For example, I purchased a $25 gift certificate for $1 (the catch: minimum purchase of $35), which usually costs $10. So when I use it, I'll end up having paid $11 for a $35 purchase. Once you purchase the "gift certificate," you receive the voucher via email, so you can print and use it right away.
Not every restaurant participates, but I figure it's a nice way test a new place I've been meaning to try out. I've used these vouchers before, and had no problem. I printed one out for a friend to use, and she had no problem. So I'm looking forward to trying some new places!!
Thursday, August 13, 2009
Around the Internet: Food
Fancy Cupcake Wrappers - I don't make cupcakes often, but I suspect I will as MetaBoy starts school. It's a great alternative to a giant cake. And with these precious cupcake wrappers made from recycled paper, I don't think I'll be able to resist. (NOTE: some items on this website are for baking (e.g., liners), but others are to be used as decoration only.)SOS: Your recipe requests answered - Looking for the recipe to a favorite restaurant meal, dessert, or drink? The Los Angeles Times to the rescue with Culinary SOS!! That said, some things are best left to the professionals ;-)
Cocoa Butter, Raw and Orgamic - I wonder if "orgamic" butter is like buying a Rolecks instead of a Rolex?
Politics of the Plate: Selling the Farm - A heartbreaking story about a 144 year old family farm that has to be sold off because being a dairy farmer is more about going into debt that making a living.
"In Vermont, where I live, that translates to a loss of $100 per cow per month. So far this year, 33 farms have ceased operation in this one tiny state. Meanwhile, the price you and I pay for milk in the grocery store has stayed about the same."It really makes me wonder what's happening to our food supply when small, productive farms run by families willing and able to work are run out of business.
Monday, July 20, 2009
Dining at The Yard with Kids
I cook for my family most days...at least I do when MetaDaddy's home. This week has been more about surviving, so I'll take up any offer to eat out. But I still go to my usual farmers' markets because it's a treat I just don't want to give up. The fruit, vegetables, and sunshine...it's just all too perfect.
My take on food is that if I buy something that's fresh and tasty, I'm better off doing as little as possible to it. Weiser Farms Cavaillon melons, Fitzerald Farms nectarines, Rutiz Farms Galante strawberries...how can I improve perfection?
When I see a restaurant that boasts of using farmers' market fresh produce, it makes me happy. I love seeing these wonderful ingredients incorporated into a clever ensemble by someone with much more culinary talent than myself. But I'm usually disappointed. I hear the word "farmers' market," but I don't see it on my plate. Grr.
Well...that brings me to a curious incident involving 3 things I mildly obsess about: the Santa Monica farmers' market, local restaurants, and Top Chef. And this is where I get sheepish. I'm generally just a reserved person. I keep to myself. As obvious by my wordy blog, I've got plenty to say, I just don't always say it in "real life."
So, I'm walking down the street in Santa Monica pushing MetaGirl in her stroller. I'm about to step off the curb onto the pedestrian street, but it's a tight squeeze since I'll be maneuvering through two parked trucks. As I'm managing, a tall someone comes walking through, and I decide it best to move...I didn't want a trampling incident. I look up (way up...he's tall), and I saw someone familiar. (This is where fame can be a pain in the butt.) "Oh!! That's CJ from Top Chef!" So, I ranted into the void that is Twitter, as one does.
So we chatted for a bit, and he told us about his food. CJ, aka Chris Jacobsen, has recently taken over and has reworked the menu to feature fresh farmers' market food. He's minimizing freezer space, improving the look and ambiance of the dining room/bar, keeping prices reasonable, and generally changing the nature of what "pub food" is in Santa Monica. It doesn't have to be frozen or deep fried to be good with a drink.
We had a few small dishes. I'm not going to pretend I know food like some people know food. I don't have a refined palate, nor do I obsess about details. I just know if I like it or not, and I enjoyed the food. Though I was impressed by some of the lovely farmers' ingredients, like the Cavaillon melon (a super juicy, flavorful melon that looks like a cantaloupe, but puts it to shame...poor cantaloupe). I also know he shops from the farmers because...well, that's where we had our "run in." If he's shopping there, you know the food will be fresh and seasonal.
My personal favorite were the fish tacos, which I'm still craving. As my friend pointed out, it would be a lighter option if it was a soft taco, but it was still mighty tasty. And even closer to my heart is a restaurant's tolerance of young kids. Despite having 2 young kids in high chairs in a place that had previously been popularized as a bar with bar food, there were plenty of healthy options for them and I didn't feel like a nuisance for having my kids or stroller. The only way to survive eating out with young kids it to find a way to keep kids content, which is hard enough for parents without feeling challenged by staff. With us, all of the staff were great. And MetaGirl, always one to make herself known, got all sorts of wonderful attention.
Overall, it was a pleasant experience. It's 1/2 a block from the beach with a patio, allowing a nice beachy view. Fresh, seasonal food that isn't too fussy. Yes, it's a bar, but don't be put off by it. And a nice getaway for a quick bite or a full meal, even if you have kids. The Third Street Promenade is a couple of blocks away (on Third between Broadway and Wilshire), but I can't think of one restaurant I would recommend to anyone. It's the little places, like this one, that are off the Promenade that are worth visiting.
In the effort of full disclosure, CJ did comp the meal (completely unnecessary, but very appreciated!). However, that was due to the above mentioned trampling incident. He was apologetic and really nice about it. And I'm pretty sure that I was more embarrassed about it than he was. After all, I'm the one who goes by MetaMommy ;-)
The Yard
119 Broadway (between Ocean and 2nd Street)
Santa Monica, CA 90401
(310) 395-6037
My take on food is that if I buy something that's fresh and tasty, I'm better off doing as little as possible to it. Weiser Farms Cavaillon melons, Fitzerald Farms nectarines, Rutiz Farms Galante strawberries...how can I improve perfection?
When I see a restaurant that boasts of using farmers' market fresh produce, it makes me happy. I love seeing these wonderful ingredients incorporated into a clever ensemble by someone with much more culinary talent than myself. But I'm usually disappointed. I hear the word "farmers' market," but I don't see it on my plate. Grr.
Well...that brings me to a curious incident involving 3 things I mildly obsess about: the Santa Monica farmers' market, local restaurants, and Top Chef. And this is where I get sheepish. I'm generally just a reserved person. I keep to myself. As obvious by my wordy blog, I've got plenty to say, I just don't always say it in "real life."
So, I'm walking down the street in Santa Monica pushing MetaGirl in her stroller. I'm about to step off the curb onto the pedestrian street, but it's a tight squeeze since I'll be maneuvering through two parked trucks. As I'm managing, a tall someone comes walking through, and I decide it best to move...I didn't want a trampling incident. I look up (way up...he's tall), and I saw someone familiar. (This is where fame can be a pain in the butt.) "Oh!! That's CJ from Top Chef!" So, I ranted into the void that is Twitter, as one does.
To: CJ from Top Chef. Dude, I know you're tall, but really? Are you too tall to see some people, even if they have a stroller?Then, I forgot about it. But a few days ago, I get a reply from...CJ! :-o
BigCeej: @MetaMommy I'm sorry. Come to my restaurant, The Yard. I'll cook for you.After some hemming and hawing, I asked a friend who is similarly Top Chef aware if she'd like to join me and the wee twosome. She accepted, so we went. That's when I turned all shades of red. In the restaurant as I admitted to be the one, the only...MetaMommy. It's kind of a stupid name to admit to in "real life." I'm glad there were lots of other things to keep me distracted, like needy kids.
So we chatted for a bit, and he told us about his food. CJ, aka Chris Jacobsen, has recently taken over and has reworked the menu to feature fresh farmers' market food. He's minimizing freezer space, improving the look and ambiance of the dining room/bar, keeping prices reasonable, and generally changing the nature of what "pub food" is in Santa Monica. It doesn't have to be frozen or deep fried to be good with a drink.
We had a few small dishes. I'm not going to pretend I know food like some people know food. I don't have a refined palate, nor do I obsess about details. I just know if I like it or not, and I enjoyed the food. Though I was impressed by some of the lovely farmers' ingredients, like the Cavaillon melon (a super juicy, flavorful melon that looks like a cantaloupe, but puts it to shame...poor cantaloupe). I also know he shops from the farmers because...well, that's where we had our "run in." If he's shopping there, you know the food will be fresh and seasonal.
My personal favorite were the fish tacos, which I'm still craving. As my friend pointed out, it would be a lighter option if it was a soft taco, but it was still mighty tasty. And even closer to my heart is a restaurant's tolerance of young kids. Despite having 2 young kids in high chairs in a place that had previously been popularized as a bar with bar food, there were plenty of healthy options for them and I didn't feel like a nuisance for having my kids or stroller. The only way to survive eating out with young kids it to find a way to keep kids content, which is hard enough for parents without feeling challenged by staff. With us, all of the staff were great. And MetaGirl, always one to make herself known, got all sorts of wonderful attention.
Overall, it was a pleasant experience. It's 1/2 a block from the beach with a patio, allowing a nice beachy view. Fresh, seasonal food that isn't too fussy. Yes, it's a bar, but don't be put off by it. And a nice getaway for a quick bite or a full meal, even if you have kids. The Third Street Promenade is a couple of blocks away (on Third between Broadway and Wilshire), but I can't think of one restaurant I would recommend to anyone. It's the little places, like this one, that are off the Promenade that are worth visiting.
In the effort of full disclosure, CJ did comp the meal (completely unnecessary, but very appreciated!). However, that was due to the above mentioned trampling incident. He was apologetic and really nice about it. And I'm pretty sure that I was more embarrassed about it than he was. After all, I'm the one who goes by MetaMommy ;-)
The Yard
119 Broadway (between Ocean and 2nd Street)
Santa Monica, CA 90401
(310) 395-6037
Sunday, June 14, 2009
Anniversaries, Campanile, and Kids
If it's not in my calendar or on my "to do" list, I will forget it.
Case in point, my 2 year blogiversary came and went with nary a sigh. Back in June of 2007, I was posting a ridiculous 3, 4, or 5 times a day. Wow. These days, it feels like I'm averaging more like once a week. What a difference a baby makes.
They Call Me Mommy - June 2007
Speaking of dates of significance, tomorrow MetaDaddy will find out if he has to travel on business during our anniversary. If he has to go, he has to go. I guess we can't do our annual Campanile dinner. We've done it 2 years in a row, but that counts as annual in my book!
A nice dinner out with 2 kids under 3. Hmmm...just as well, you say? Perhaps. That's what MetaDaddy would probably say if he wasn't scared to ;-)
Case in point, my 2 year blogiversary came and went with nary a sigh. Back in June of 2007, I was posting a ridiculous 3, 4, or 5 times a day. Wow. These days, it feels like I'm averaging more like once a week. What a difference a baby makes.
They Call Me Mommy - June 2007
Speaking of dates of significance, tomorrow MetaDaddy will find out if he has to travel on business during our anniversary. If he has to go, he has to go. I guess we can't do our annual Campanile dinner. We've done it 2 years in a row, but that counts as annual in my book!
A nice dinner out with 2 kids under 3. Hmmm...just as well, you say? Perhaps. That's what MetaDaddy would probably say if he wasn't scared to ;-)
Friday, June 5, 2009
Prix Fixe at P. F. Chang's
Do you like P. F. Chang's? They've got a prix fixe special: Four course dinner for two for $39.95. The website mentions Valentine's Day, but there's no expiration on the deal. So if you're interested, might be worth a call to your Chang's of choice.
Saturday, January 31, 2009
MetaBoy Gets Sick, and it Freaks Him Out
Oh, but it's been a harrowing evening.
Nap time ended and MetaGirl woke up with nothing but smiles. Lovely :-)
As we were leaving the bedroom, she spit up more than usual. MetaBoy saw and said "spit up!" I said "yes, it is. And I'm going to clean it up right now."
So, I did, and that was that.
About half an hour later, MetaBoy is looking still and serious in the kitchen and said "spit up." I looked at him funny and brought over a paper towel just as he began to get sick everywhere.
Watching your little boy get sick is disturbing. But this is the first time that he's been aware that he's getting sick, and it seemed to freak him out. He kept saying "spit up." So I had to console him with the mommy face and the mommy voice despite feeling panicky underneath it all. MetaDaddy took him to the bathroom while I cleaned up, and the poor little guy seemed most concerned about "kitchen mess!" We had to assure and reassure him that the mess was gone and the kitchen was fine.
Unfortunately, he continued to get sick all evening. He finally went down for the night, though later than usual. MetaDaddy sat with him for a long while as he kept waking up with dry heaves. Tomorrow will be a day of toast and bananas, if he can handle it.
As of yet, we don't know the cause. Did he pick up a bug from a friend? An elevator door? Eating off of the floor? These are all possible given his past behavior. And while I'm never looking to get sick, I really don't want to get sick over the next few days since MetaDaddy will be away for the better part of the week on business.
That said, perhaps it some sort of food poisoning? He's eaten the same thing as us today, so I can't imagine it was. But it certainly gave me pause for thought. We haven't eaten out in two weeks, but we ate out for lunch today. And it reminded of what I've come to realize: you never know what goes into your food when you eat out. This article about the peanut recall points out that you can find peanuts in the unlikeliest of places, such as "enchilada sauce, chili sauce, meat marinades."
But I digress. I'm really crossing my fingers that he's better tomorrow because we've got a fun surprise for him in the shape of a cheeky little tank!!
Note: What's in the January air here? Almost a year ago to the day, MetaBoy picked up a bug and got sick, much like tonight. And much like this coming week, MetaDaddy is going away. The one big difference? MetaGirl. I hope this coming week is better than that one was.
Nap time ended and MetaGirl woke up with nothing but smiles. Lovely :-)
As we were leaving the bedroom, she spit up more than usual. MetaBoy saw and said "spit up!" I said "yes, it is. And I'm going to clean it up right now."
So, I did, and that was that.
About half an hour later, MetaBoy is looking still and serious in the kitchen and said "spit up." I looked at him funny and brought over a paper towel just as he began to get sick everywhere.
Watching your little boy get sick is disturbing. But this is the first time that he's been aware that he's getting sick, and it seemed to freak him out. He kept saying "spit up." So I had to console him with the mommy face and the mommy voice despite feeling panicky underneath it all. MetaDaddy took him to the bathroom while I cleaned up, and the poor little guy seemed most concerned about "kitchen mess!" We had to assure and reassure him that the mess was gone and the kitchen was fine.
Unfortunately, he continued to get sick all evening. He finally went down for the night, though later than usual. MetaDaddy sat with him for a long while as he kept waking up with dry heaves. Tomorrow will be a day of toast and bananas, if he can handle it.
As of yet, we don't know the cause. Did he pick up a bug from a friend? An elevator door? Eating off of the floor? These are all possible given his past behavior. And while I'm never looking to get sick, I really don't want to get sick over the next few days since MetaDaddy will be away for the better part of the week on business.
That said, perhaps it some sort of food poisoning? He's eaten the same thing as us today, so I can't imagine it was. But it certainly gave me pause for thought. We haven't eaten out in two weeks, but we ate out for lunch today. And it reminded of what I've come to realize: you never know what goes into your food when you eat out. This article about the peanut recall points out that you can find peanuts in the unlikeliest of places, such as "enchilada sauce, chili sauce, meat marinades."
But I digress. I'm really crossing my fingers that he's better tomorrow because we've got a fun surprise for him in the shape of a cheeky little tank!!
Note: What's in the January air here? Almost a year ago to the day, MetaBoy picked up a bug and got sick, much like tonight. And much like this coming week, MetaDaddy is going away. The one big difference? MetaGirl. I hope this coming week is better than that one was.
Monday, June 2, 2008
Around the Internet
99 Luftballons - First of all, I'm annoyed that they don't do maternity sizes. Second, it's probably for the best cuz if I get this shirt, I'll end up singing the song every time I see it in a mirror. In fact, I'm singing it right now...And MetaToddler will just spend the whole time pointing at me saying "bee-bah" (translation: balloon).
And yet, still tempting.
Good News/Bad News: Gordon Ramsay at the London - Gordon Ramsey finally makes it to L.A. Per some of the Chowhound comments (see link), L.A.'s not impressed. Wonder how Gordo would rate his own shabby performance...tee hee :-)
Web feast of frugal meals - More families are cutting back on their food budgets, and it's getting more than popular...it's getting trendy :-o
Whatever about that, I'm not going to be making butter or cream cheese out of powdered milk. But kudos to anyone with that amount of energy and drive. I'm impressed!
Hangover Observations: Taste of the Nation LA - Eater L.A.'s review of the event. We ate so much, we couldn't eat a real dinner. And MetaToddler definitely made out like a bandit. From pork belly to poached salmon to gelato, all he kept saying was "more!!" We even got to see a few foodie celebs, like Antonia from Top Chef.
Saturday, May 31, 2008
LA Event: Taste of the Nation
Tomorrow, Share Our Strength's Taste of the Nation will be held in Culver City. We went last year, and it was a lovely afternoon. A bunch of great local restaurants have stalls where they offer small, but tasty treats to tempt your palate. It's not just stuff off of their menu, but a creative show of their talents. It's all you can eat with your paid admission, $115 per person ($125 at the door), $25 for kids 6-15, kids under 6 free (woo hoo!). No, it's not cheap by any stretch, but consider the following:
Joe's Restaurant
La Cachette
Melisse
Providence
Sushi Roku
Water Grill
Wilshire
There are several other great restaurants that we enjoy (complete list of participating restaurants are here and here), so the biggest challenge will be saving enough room to try everything ;-)
Oh, and don't forget to save room for dessert!!
Location: Media Park (Park is between Venice and Culver Blvd)
9070 Venice Blvd, Culver City, CA 90232
Date & Time: Sunday, June 1, 2008 from 1pm to 4pm
- The proceeds go to a good cause. "100% of ticket sales from Taste of the Nation are granted to the most effective anti-hunger organizations working to end childhood hunger in America."
- If you have a young child who's active or kid who's generally difficult to take to a nice restaurant, it means getting a sitter (at a cost), planning everything in advance, and crossing your fingers that everything goes well. Here, you get several nice restaurants all trying to impress your palate all in the same place, and it's outdoors. So the wee one can enjoy food, sun, and fun, all while you get a unique meal out.
- If the price is still hefty, consider this. You can use discount code KCRW (case sensitive), provided by one of my favorite radio programs, Good Food. The net cost per ticket is reduced to $103.50 per person. Of that, $73.50 is tax deductible. Oh, and did I mention it goes to a good cause?
Joe's Restaurant
La Cachette
Melisse
Providence
Sushi Roku
Water Grill
Wilshire
There are several other great restaurants that we enjoy (complete list of participating restaurants are here and here), so the biggest challenge will be saving enough room to try everything ;-)
Oh, and don't forget to save room for dessert!!
Location: Media Park (Park is between Venice and Culver Blvd)
9070 Venice Blvd, Culver City, CA 90232
Date & Time: Sunday, June 1, 2008 from 1pm to 4pm
Thursday, May 15, 2008
Restaurant Food
As I pointed out before, food prices are going up. While we as consumers feel the pinch a lot, restaurants do, too. A lot. The battle between price increases and portion size reductions wage on, per this article via (The Delicious Life). It also references some interesting techniques restauranteurs use to help their bottom line. For example, trimming down a cut of meat while adding more low cost sides makes people think they're getting value for money. It's all about covering that plate.
On a related note, a friend pointed out this article about Sysco's monopolization of restaurant's food distribution. From cereal to dish-washing detergent to chicken parts molded to look like chicken breasts, if you want it, Sysco's got it. What's more, they sell frozen products like cakes, which restaurants can (and do) turn around and sell to patrons at...oh, let's say $9 per serving. But hey, they do toss on some berries for good measure ;-)
It makes sense, though. Restaurants only have so many resources, so they can't make everything from scratch. Most don't make their own desserts, just like most people don't make all of their desserts at home. Can you imagine making all of your own salad dressings, sauces, and ice cream. I'll take Ben & Jerry's any day. In fact, I usually do. In fact, I've got to go do something.
On a related note, a friend pointed out this article about Sysco's monopolization of restaurant's food distribution. From cereal to dish-washing detergent to chicken parts molded to look like chicken breasts, if you want it, Sysco's got it. What's more, they sell frozen products like cakes, which restaurants can (and do) turn around and sell to patrons at...oh, let's say $9 per serving. But hey, they do toss on some berries for good measure ;-)
It makes sense, though. Restaurants only have so many resources, so they can't make everything from scratch. Most don't make their own desserts, just like most people don't make all of their desserts at home. Can you imagine making all of your own salad dressings, sauces, and ice cream. I'll take Ben & Jerry's any day. In fact, I usually do. In fact, I've got to go do something.
Tuesday, April 15, 2008
April is National Grilled Cheese Month
Did you know that April is National Grilled Cheese month? Easy enough to confuse with an April Fool's gag since it starts on the first of April, but it's true! A month in which local restaurants get cheesy, if you will. Clementine, a restaurant in Century City, has started a campaign. Go, try their sammiches, and vote for your favorite. Or as they say, "Melt the Vote." The ballots are no joke, either. Per L.A. Eater,
"They've copied a voter's sample ballot and in painstakingly great detail changed all the graphics, instructions (in multiple languages), measures, confusing explanations, amendments and bill of rights to reference grilled cheese and other cheesisms."If that's not dedication to cheese, I simple don't know what is. Now if I can only find the time to make it over this week to try out the Chorizo con Queso (Spanish dry-cured sausage with havarti and pickled jalapenos on country white bread).
In related news, the National Grilled Cheese Invitational is April 19th from 5-9:00 PM. It's somewhere in Los Angeles, but the location has yet to be announced. Ooo...exciting!!
So, check out local cheese listings for events in your area. If you don't find any, start one! You'll be the biggest cheese on the block ;-)
Friday, March 28, 2008
Chicken Run
I do most of the cooking in the MetaHousehold. For the most part, MetaDaddy gets home too late to really be able to cook anything. It's hard to start a meal from scratch at 6:30 when you've got to get the little critter down by 8:00. That said, there are meals he makes better than me (e.g., fish). And there are those I just really don't want to bother with, but I enjoy eating (e.g., BBQ). So I'll make a side dish and do all of the prep (e.g., chop, marinade) for his portion, he'll cook it when he gets home, and dinner's usually done within 20 minutes of his arrival with minimal stress.
Since I do most of the cooking, I do most of the meal planning as well. I ask for input, but he's pretty blase about it, so most of the selections are mine. Whenever I make something new, I ask for feedback. But I think he keeps it vanilla because he's afraid of hurting my feelings. Well, that whole thing led to the "bland stew crisis of 2006" where he finally broke down and confessed..."I don't really like your stew." I loved my stew bland because I grew up with it, but we found a way to fix the flavor to keep both of us happy. What annoyed me was that I'd made it several times, and each time he just swallowed it. Where's the honesty and communication, man?!? So, I do hope he learned his lesson and shares his opinions. Overall, he might say something here or there, but he's very cautious. Keeps me wondering, I must say.
But I digress. My point is that as the primary cooker and meal planner, the weekly menu is tainted by my palate. Since my palate is currently pregnant, we've been having a lot of chicken. I don't know why, but chicken is really good these days. And I don't mean the plastic chicken with the fake grill marks you find in mediocre salads. I want the tender, juicy chicken loaded with flavor and salt. You don't need gravy if the chicken is nice and moist. And don't you think you're keeping the skin away from me because I will hunt you down and take it back. The skin is arguably the best part.
So Tuesday, I had a chicken lunch from my favorite chicken restaurant California Chicken Cafe. Yesterday, I made a roast chicken cooked in a variety of vegetables. And today, after my chicken leftovers for lunch, I made spicy chicken drumsticks, courtesy of Simply Recipes.
I included our roasted chicken recipe below because we love the recipe, and I know some people are scared roasting a whole chicken. I know because I used to be one of those people not long ago. That recipe used to be exclusively MetaDaddy's, but it takes too long for him to make during the week, so I reluctantly took over. And honestly, it's not that bad :-)
As for the spicy chicken drumsticks, I found that recipe because I bought some drumsticks at Trader Joe's this week. Since I prefer to buy chicken that hasn't been chemically treated (e.g., antibiotics, etc.), I tend to pay more on average. Most people prefer white meat, so dark meat tends to be exceptionally inexpensive by comparison. Drumsticks were only 99 cents per pound, so I figured I'd try them out and see what happened. I went in search of a recipe, and voila! Jerk chicken with lots of flavor and kick (as much as you can handle ;-). It's quick and easy...I'd say about 40 minutes all in, including the 5 extra minutes we needed to finish the chicken.
On that note, a 4.25 pound organic chicken with farmers' market vegetables of cauliflower, wee potatoes, carrots, white beets gave us 6 portions for about $20 (~$3.33/portion). The drumsticks with a leftover salad served 2 and came to about $2.50 per portion. Interestingly, not that big a difference despite the fact that pound for pound, the whole chicken was more expensive than the drumsticks. So if you're looking to save a buck in these days of inflation, consider your recipes as well as your per ingredient cost.
Roast Chicken
The roast chicken used to intimidate me, and occasionally still does. I use gloves because I still can't manage the thought of touching a whole dead animal. I don't know why, but it's harder than touching it if it's in parts (e.g., leg, breast). I think the reality of it all is still too much for this city girl. The lemon makes the chicken insanely moist, and the paprika gives the skin beautiful golden color, as well as a nice flavor enhancer.
As for the vegetables, I change it up depending on what's in season at the farmers' market. Cauliflower, beets, potatoes, carrots, leeks, fennel, jerusalem artichokes, and so on. I lightly coat them in olive oil and add them as the chicken cooks. For example, if the veg needs 30 minutes to cook, I add them when 30 minutes remain for the chicken. Couldn't be easier.
1 chicken
1 lemon, halved
4-5 cloves of unpeeled garlic
olive oil
salt
paprika
2 onions, cut into segments
Preheat oven to 400F.
Get out your roasting pan and cover it in foil to avoid clean up. Unwrap the chicken and rinse with water in and out. Pat dry and set in the pan breast-side down. Drizzle on some olive oil and rub in. Sprinkle on some salt and paprika. Put the garlic and lemon inside the bird. Disperse the onion segments around the chicken and lightly drizzle with olive oil. Put in the oven for 15 minutes per pound, plus 10 for good measure (e.g., 5 pound chicken = 85 minutes = 1 hour 25 minutes).
Add vegetables as desired. When 30 minutes remain, turn the chicken over (should now be breast-side up) and sprinkle on some salt and paprika. Put back in the oven to finish.
Since I do most of the cooking, I do most of the meal planning as well. I ask for input, but he's pretty blase about it, so most of the selections are mine. Whenever I make something new, I ask for feedback. But I think he keeps it vanilla because he's afraid of hurting my feelings. Well, that whole thing led to the "bland stew crisis of 2006" where he finally broke down and confessed..."I don't really like your stew." I loved my stew bland because I grew up with it, but we found a way to fix the flavor to keep both of us happy. What annoyed me was that I'd made it several times, and each time he just swallowed it. Where's the honesty and communication, man?!? So, I do hope he learned his lesson and shares his opinions. Overall, he might say something here or there, but he's very cautious. Keeps me wondering, I must say.
But I digress. My point is that as the primary cooker and meal planner, the weekly menu is tainted by my palate. Since my palate is currently pregnant, we've been having a lot of chicken. I don't know why, but chicken is really good these days. And I don't mean the plastic chicken with the fake grill marks you find in mediocre salads. I want the tender, juicy chicken loaded with flavor and salt. You don't need gravy if the chicken is nice and moist. And don't you think you're keeping the skin away from me because I will hunt you down and take it back. The skin is arguably the best part.
So Tuesday, I had a chicken lunch from my favorite chicken restaurant California Chicken Cafe. Yesterday, I made a roast chicken cooked in a variety of vegetables. And today, after my chicken leftovers for lunch, I made spicy chicken drumsticks, courtesy of Simply Recipes.
I included our roasted chicken recipe below because we love the recipe, and I know some people are scared roasting a whole chicken. I know because I used to be one of those people not long ago. That recipe used to be exclusively MetaDaddy's, but it takes too long for him to make during the week, so I reluctantly took over. And honestly, it's not that bad :-)
As for the spicy chicken drumsticks, I found that recipe because I bought some drumsticks at Trader Joe's this week. Since I prefer to buy chicken that hasn't been chemically treated (e.g., antibiotics, etc.), I tend to pay more on average. Most people prefer white meat, so dark meat tends to be exceptionally inexpensive by comparison. Drumsticks were only 99 cents per pound, so I figured I'd try them out and see what happened. I went in search of a recipe, and voila! Jerk chicken with lots of flavor and kick (as much as you can handle ;-). It's quick and easy...I'd say about 40 minutes all in, including the 5 extra minutes we needed to finish the chicken.
On that note, a 4.25 pound organic chicken with farmers' market vegetables of cauliflower, wee potatoes, carrots, white beets gave us 6 portions for about $20 (~$3.33/portion). The drumsticks with a leftover salad served 2 and came to about $2.50 per portion. Interestingly, not that big a difference despite the fact that pound for pound, the whole chicken was more expensive than the drumsticks. So if you're looking to save a buck in these days of inflation, consider your recipes as well as your per ingredient cost.
Roast Chicken
The roast chicken used to intimidate me, and occasionally still does. I use gloves because I still can't manage the thought of touching a whole dead animal. I don't know why, but it's harder than touching it if it's in parts (e.g., leg, breast). I think the reality of it all is still too much for this city girl. The lemon makes the chicken insanely moist, and the paprika gives the skin beautiful golden color, as well as a nice flavor enhancer.
As for the vegetables, I change it up depending on what's in season at the farmers' market. Cauliflower, beets, potatoes, carrots, leeks, fennel, jerusalem artichokes, and so on. I lightly coat them in olive oil and add them as the chicken cooks. For example, if the veg needs 30 minutes to cook, I add them when 30 minutes remain for the chicken. Couldn't be easier.
1 chicken
1 lemon, halved
4-5 cloves of unpeeled garlic
olive oil
salt
paprika
2 onions, cut into segments
Preheat oven to 400F.
Get out your roasting pan and cover it in foil to avoid clean up. Unwrap the chicken and rinse with water in and out. Pat dry and set in the pan breast-side down. Drizzle on some olive oil and rub in. Sprinkle on some salt and paprika. Put the garlic and lemon inside the bird. Disperse the onion segments around the chicken and lightly drizzle with olive oil. Put in the oven for 15 minutes per pound, plus 10 for good measure (e.g., 5 pound chicken = 85 minutes = 1 hour 25 minutes).
Add vegetables as desired. When 30 minutes remain, turn the chicken over (should now be breast-side up) and sprinkle on some salt and paprika. Put back in the oven to finish.
Tuesday, March 18, 2008
Starbucks Struggling for Sales
Howard Schultz built Starbucks from the ground up, left, and is back again. What's he doing? In an attempt to prevent a further decline in sales, he's considering a loyalty program. Something along the lines of free coffees or discounts to customers who use prepaid Starbucks Cards.
Fina-friggin-ly
They might also consider...drumroll please...wait for it...hold your breath...dropping prices! Well, lowering prices on food and drink combinations. Eh, it's a start.
Bloomberg via L.A. Eater
Fina-friggin-ly
They might also consider...drumroll please...wait for it...hold your breath...dropping prices! Well, lowering prices on food and drink combinations. Eh, it's a start.
Bloomberg via L.A. Eater
Saturday, March 15, 2008
Around the Internet: Food
Advice changes for preventing baby allergies - The most recent advice from the American Academy of Pediatrics regarding food allergies. Turns out, its not all parents' fault.
Does Grease Taste Nicer at Feng Shui McDonald's? - You can put lipstick on a pig, but it's still a pig. I'm just saying.
Ben & Jerry's - They're fighting to label their products rBGH free (Recombinant Bovine Growth Hormone). I don't know about you, but I want to know where my food comes from, and how much chemical treatment it's received. If you like knowing that your that your dairy products are rBGH free, help voice your concern on the issue of allowing producers to label their products as such.
"Breast-feeding helps prevent babies’ allergies, but there’s no good evidence for avoiding certain foods during pregnancy, using soy formula or delaying introduction of solid foods beyond six months."Maple Bacon Lollipops via Daily Candy - They're made from organic, sustainable, cured bacon and organic Vermont maple syrup. The only catch in my book? It's a maple-bacon lollipop. Ewww!!
Does Grease Taste Nicer at Feng Shui McDonald's? - You can put lipstick on a pig, but it's still a pig. I'm just saying.
Ben & Jerry's - They're fighting to label their products rBGH free (Recombinant Bovine Growth Hormone). I don't know about you, but I want to know where my food comes from, and how much chemical treatment it's received. If you like knowing that your that your dairy products are rBGH free, help voice your concern on the issue of allowing producers to label their products as such.
Sunday, March 9, 2008
Food Inflation
As inflation starts to become abundantly clear in our every day lives, I'm starting to see more people react to the changes (e.g., Cathy at Chief Family Officer). How do you react when staples like eggs, milk, and flour are steadily on the rise?Per this article,
"Corn prices have more than doubled in commodity markets over two years, and soybeans nearly tripled, according to DTN, a commodities analysis firm in Omaha. Meanwhile, with poor harvests in major wheat-producing regions, wheat prices have more than tripled."As corn prices have gone through the roof, so too have those of products that depend on them like milk, beef, and some sweeteners. Wheat prices impact bread, pasta, and a number of other basics that most consumer rely on. Not to mention cupcakes :-D
Perhaps another food related concern to start watching out for is the menu at your favorite restaurant. If average families are feeling the pinch with groceries, it goes without saying that a restaurant or bakery will have a significant reaction. How do they deal with rising costs? How long do they absorb the losses? Do they change the menu or raise prices?
Our favorite local Italian restaurant opted to raise prices. Ugh.
When even McDonald's has to change their Dollar Menu to "Dollar Menu & More," you know the times, they are a changing.
The Wall Street Journal reports that a lot of restaurants are opting for menu changes. Restaurants ranging from popular hot dog stands (e.g., Pink's in Los Angeles) to high-end New York eateries are adding more profitable menu items like pasta, and sometimes eliminating loss leaders (e.g., rib eye steaks). The high cost of meat has also made some restaurants reconsider how to prepare it, while making sure nothing goes to waste. Some are decreasing portion sizes (fine in my book since portion sizes are usually obscene in the first place). And the weak dollar means that European treats like extra-virgin olive oil, wines, and cheeses are far too expensive to use carelessly. In fact, some restaurants have started looking for high-quality local substitutes, which seems like a good practice for the economy and the environment.
Wednesday, March 5, 2008
Around the Internet
Cooking with Coolio via L.A. Eater - This is funny, if you like a certain kind of humor. It's the potty mouth gangsta rapper comedy that reminds me oh so much of Dave Chappelle. Does Dave Chappelle make you want to change the channel? Then don't watch this "Damn Channel."
The Challenges of Having More Kids - A mathematical analysis from a family with 4 boys. Yes, FOUR BOYS!
OCD in a Restaurant - Do you watch Monk? I watch it...I love it! Nothing like a severely OCD detective to make you fee sane and normal, even during your most neurotic of habits (e.g., stair counting). But this article really makes you appreciate how debilitating OCD can be, especially when eating out.
Grand Canyon's deluge by design - In an attempt to mimic natural cycles on the river, aman-made flood was released in the Grand Canyon to help restore its ecosystem. 300,000 gallons of water per second. The result:
The Challenges of Having More Kids - A mathematical analysis from a family with 4 boys. Yes, FOUR BOYS!
OCD in a Restaurant - Do you watch Monk? I watch it...I love it! Nothing like a severely OCD detective to make you fee sane and normal, even during your most neurotic of habits (e.g., stair counting). But this article really makes you appreciate how debilitating OCD can be, especially when eating out.
Grand Canyon's deluge by design - In an attempt to mimic natural cycles on the river, aman-made flood was released in the Grand Canyon to help restore its ecosystem. 300,000 gallons of water per second. The result:
"The Colorado's water level rose by a couple of feet in some places and as much as 15 feet in narrower parts. After the flood ends Friday, officials hope the water will leave behind sediment and restore sandbars as it goes back to normal levels."Cool.
Tuesday, March 4, 2008
Better Restaurant Experiences
Some of my favorite blogs are food blogs. And because of my insatiable appetite for Los Angeles restaurant gossip, I always find myself blog-hopping to read a blurb about this restaurant or that.
My conclusion: if you want good service, take photos of your meal. My theory is staff and owners tend to be suspicious of customers photographing their meals, and as such, offer better service. I'm sure they'd know you're not a food critic, but how do they know you're not a blogger? And as such, how can any restaurant afford to have a mediocre representation of their restaurant floating around on the internet, with photos and all?
Just a theory. I'm thinking of trying it some day. But if you beat me to the punchline, do share your experience. And if the chef comes out to greet you, tell him/her that MetaMommy says "hi."
My conclusion: if you want good service, take photos of your meal. My theory is staff and owners tend to be suspicious of customers photographing their meals, and as such, offer better service. I'm sure they'd know you're not a food critic, but how do they know you're not a blogger? And as such, how can any restaurant afford to have a mediocre representation of their restaurant floating around on the internet, with photos and all?
Just a theory. I'm thinking of trying it some day. But if you beat me to the punchline, do share your experience. And if the chef comes out to greet you, tell him/her that MetaMommy says "hi."
Friday, February 22, 2008
Waffles are Wonderful
So like, there's a restaurant that makes nothing but waffles, appropriately called The Waffle.
Classic waffles. Chocolate waffles. Blueberry lemon waffles. Even gluten-free waffles!! And of course, eggs, hash browns, burgers, and fun vegetarian fare, like the un-BLT. Nothing like "fakin bacon" to bring a twinkle to that eye.
Oh man, I could really go for a waffle right now.
The Waffle
6255 W. Sunset Blvd.
Hollywood, CA 90028
(323) 465-6901
Menu
Classic waffles. Chocolate waffles. Blueberry lemon waffles. Even gluten-free waffles!! And of course, eggs, hash browns, burgers, and fun vegetarian fare, like the un-BLT. Nothing like "fakin bacon" to bring a twinkle to that eye.
Oh man, I could really go for a waffle right now.
The Waffle
6255 W. Sunset Blvd.
Hollywood, CA 90028
(323) 465-6901
Menu
Monday, February 11, 2008
Free Pancakes at IHOP on Tuesday
Go City Kids lists a cool deal at IHOP (formerly the International House of Pancakes). They call it Pancake Day.
In Ireland, the United Kingdom, Australia, and Canada, Mardis Gras is known as Shrove Tuesday (aka Pancake Day, Pancake Tuesday). Other cultures have similar events on the day before Ash Wednesday. MetaDaddy makes a great Shrove Tuesday Pancake, even though he's threatened to stop if I keep calling it Schroeder Tuesday. He couldn't tell me why it's specifically pancakes for the celebration, so Wikipedia to the rescue. They cite a pretty logical reason:
I'm just saying.
7 A.M. to 10 P.M.
Free shortstack (donation in kind suggested)
OK...now go get your eat on!
"In England, they call Mardi Gras Pancake Day, and the International House of Pancakes plays along by naming the day National Pancake Day. Diners at all IHOP locations can enjoy a free short stack of buttermilk pancakes and are asked to donate what they would have spent on the pancakes to their local children's hospital through the Children's Miracle Network."That's a good deal, and a nice gesture for the Children's Miracle Network, to boot.
In Ireland, the United Kingdom, Australia, and Canada, Mardis Gras is known as Shrove Tuesday (aka Pancake Day, Pancake Tuesday). Other cultures have similar events on the day before Ash Wednesday. MetaDaddy makes a great Shrove Tuesday Pancake, even though he's threatened to stop if I keep calling it Schroeder Tuesday. He couldn't tell me why it's specifically pancakes for the celebration, so Wikipedia to the rescue. They cite a pretty logical reason:
"The reason that pancakes are associated with the day preceding Lent is that the 40 days of Lent form a period of liturgical fasting, during which only the plainest foodstuffs may be eaten. Therefore, rich ingredients such as eggs, milk, and sugar are disposed of immediately prior to the commencement of the fast. Pancakes and doughnuts were therefore an efficient way of using up these perishable goods, besides providing a minor celebratory feast prior to the fast itself."But here's me being nitpicky. Shrove Tuesday was last Tuesday, February 5, 2008. IHOP is celebrating it on February 12, 2008.
I'm just saying.
IHOP
February 12, 20087 A.M. to 10 P.M.
Free shortstack (donation in kind suggested)
OK...now go get your eat on!
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