Two women of color sharing our love of food, friendship & culture
Here’s a little sample from our first gourmet club reboot. The theme was Korean food inspired by the Sochi Olympics. I had been assigned a cocktail. I had a large unopened bottle of Soju languishing in my fridge so I decided to find a Soju based cocktail. Soju is a Korean alcohol traditionally made from fermenting rice although it can also be…
Grand Central Market is one of the true hallmarks of downtown Los Angeles. Built in 1917, it brings together the cuisines and cultures of LA. Without a doubt, it has something for everyone. You can get all kinds of foods: eggs, tacos, oysters, ice cream AND they also sell produce. I love the mixture of old and new at the…
Earlier this year Karis and I made preserved lemons. There are hundreds of uses for them; for this recipe I used them with grilled Branzino. Some may be intimidated by grilling a whole fish, but I say fear not. It’s actually a lot easier than you think and yields an amazing result. I also have an abundance of Sorrel growing…
Earlier this week, Karis shared about making a meal for friends and family who are going through a difficult time. Sometimes when there’s a friend or family in need, we can get a bit flummoxed by what we might do to help. Meaning well, we ask “if you need anything, let me know.” Sometimes these challenges can get deep and…
When we first met in pregnancy yoga, it was common practice to take a meal over to your new mom friends when they gave birth. We’d cook something nutritious for our friends to help with the early days of motherhood; you’re hungry, sometimes in pain, can’t find time to cook and juggling an extra mouth to feed. More recently we…
Earlier this week Karis and I shared Part 1 about our long lived Gourmet Club. I made Cantonese Fried Rice. Before we get to the recipe, I admit, it wasn’t the first time I’ve made fried rice. It was the first time I made the char siu, barbecue pork tenderloin. One of my favorite aspects of Gourmet Club is trying…
