September 21. Space Shuttle flying over House.

Surprise excitement as the Space Shuttle twirled around California on its very last flight before landing at LAX to be hauled to the science museum in Exposition Park.  I hadn't been paying a lot of attention, but the plan was for the shuttle to do some low-flying circles around Los Angeles on Friday morning.  It was one of those jolly and unexpected communal events.  The boardwalk wasn't packed, but there were plenty of people out, hanging out of windows, on the beach, on Ocean Front walk, glancing north in anticipation.  No-one knew (or at least I didn't know) exactly what we were expecting.  Then suddenly, looming down the coast was an enormous 747 with the Endeavor atop.  Just as it hit our neighborhood, it turned eastwards--everyone I know thinks it flew directly over them--and perhaps it did--it was very big indeed.

In any case, whatever anyone's thoughts about the space program, it's beginning, it's end, whatever, this huge photo op--made everyone unexpectedly happy.

In anticipation of my departure for New Jersey, I've begun massive cleaning, but took a break to bike to Ralph's for flowers and perhaps some protein.  At the never-too-inspiring fish counter, I spotted fillets, that looked thin and elegant and were on manager's special--an excellent buy.  It was called arrowtooth flounder and was described as wild caught.  "It's like sole," the guy at the fish counter told me.  I always assume "manager's special" means cook immediately--so there was dinner ready to go.

Before cooking fish, I made a side dish of sauteed onions, zucchini, red pepper and aging garden tomatoes with lots of garlic and parsley.  Always looks better un-cooked, chopped or not.

Once the vegetables were nicely cooked, I moved them out of the frying pan into a sauce pan, wiped the pan, dipped the filets in milk, then in the mixture of bread crumbs and panko which had worked so well on halibut fillets a while back.

This has generally been a pretty effortless project.  The fillets were large--so I made one first.  It fell apart as I served myself, but worse yet, it was completely mushy and almost tasteless.  It seemed thoroughly cooked, but perhaps I hadn't browned it sufficiently.  For my second helping, I added a bit more oil, and cooked until it was browner and crispier.  But now, the only bits that were tasty were those well browned bread-crumb mouthfuls.

As you can see, I had a pretty high ratio of brown to white mush, but can't say it was a taste sensation.  But this is a moment to  praise Google.  I checked out arrowtooth flounder and learned that although it is the most common fish in the Bay of Alaska, it is basically inedible--due to its complete mushiness. The stuff I read might not have been completely authoritative--there was speculation about an enzyme that in response to heat caused fish to turn to mush.  But there was no speculation at all about the fish's ultimate unsavoriness and mushiness.   There you have it.  Lesson learned  Do not buy arrowtooth flounder.  Unlike that twirling space shuttle, it will make you very sad.

September 20. Rajas con Crema with scrambled eggs. Carol's birthday. Hunan Eggplant. Nice Cream.

Elena leaving early for the Huntington, but time enough for me to make Rajas con crema with scrambled eggs for a proper breakfast with Elena.

She went off to the Huntingdon.  I went to yoga hours later, breakfast, praise be, well digested.

Carol called, as planned late in the afternoon.  Turns out today is her birthday (I have it listed, on my list of significant dates, but alas, as is often the case, it had slipped right by).

I instantly invited her to stop by (this had always been the plan--even when I was birthday ignorant).

She reminded me that thirty years ago, for that long ago important birthday, I'd made a most excellent roast chicken with tarragon from the Julia Child cookbook, that was my special occasion recipe for years. 

I had not made such a grand effort this year.  We had assorted left-over snacks (I'd done lots of shopping before Elena's visit)--humus, roasted cauliflower, bits of frittata--and once I learned about the occasion I'd put up brown rice and made one more round of my new favorite--hunan eggplant.  I only had one small eggplant, but since I had all the necessary ingredients, it  fit the bill.

One Eggplant's worth of Hunan Eggplant in wok

We were having such a fine time, it was almost seven when we looked at the clock and realized we'd have to hurry to catch Grace who was working at Nice Cream a few blocks south on the Ocean Front Walk, for a little bit of birthday ice cream.  The store was in fact closed, but Grace was there and waiting--and was happy to let us have all the tastes we needed before settling on salted caramel gelato (actually I had mine with a little chocolate sorbet as well).  A fine birthday time was had by all.  

September 19th. Frittata. Arugula Salad. Spaghetti with garlic and parsley.

Made a morning frittata for Elena.  A variation of my new quick frittata.  Here's the recipe--no quantities--just ingredients.  I always use four-six eggs--with a splash of water and a crushed garlic clove or two,  but everything else is discretionary.  The main ingredients are herbs and cheese.  I finely chopped chives, dill and parsley.  Added grated parmesan and chopped smoked mozarella--as well as a bit of left-over brown rice (so little we didn't even notice it--sometimes when I use rice, it feels like the main ingredient--and that's fine too).  Oh--also threw in a few tablespoons of roasted tomatoes.    

All, in all, it was irresistible (at least to me).  I'd planned to eat after yoga, but I ended up sampling a bit too much.   I'm generally very good about not eating for hours before yoga (took me a while to learn this, but today (thrown off both by excellent fritatta and earlier class)  I abandoned caution and paid for it in downward dog!

Hours later, made a quite excellent salad for Elena and me--mixed greens with lots of arugula, golden beets, bacon, tomatoes--maybe more...

And later still, with Elena out for the evening, I made myself my emergency meal for visitors--spaghetti with olive oil, garlic and parsley.  I do eat more and better when guests are around, even if they're not joining me.

Many hours after yoga

September 18th. Roasted Tomatoes. Roast Cauliflower.

Roasted a pan of aging garden tomatoes with ordinary Roma tomatoes from Farmer's market.

Salad for lunch -- garden tomatoes, lettuce and a spare rib or two.

Rare outing in car to Lamps Plus where I was hoping to look at many fans, but the fans I wanted to see do not make appearances there.  So, as is often the case in my random shopping life, alarmed by the news that it could take two weeks for the fan to ship (this is always the case they said with Modern Fans--is this true?  false?  I didn't seem to have the energy to find out, so to move the process along, I ordered the fan then and there).

Inspired by the ease of that purchase, I stepped into OSH which shares the parking lot.  I was looking for an over-sized dustpan for aid in sweeping the side-walk, but didn't see the appropriate item.  Instead, bought a squeegee with a long-ish handle to help move my window-washing program forward.

Elena's plane was late--and it wasn't clear what dinner plans were but just the possibility of a visiting eater is all I need to do a little cooking.  A cauliflower had been sitting in the vegetable bin for weeks--the time had come to roast it--and as the oven was going to be on--why not roast the golden beets I'd bought just the other day?

The cauliflower and roasted tomatoes could easily be called into action.   If Elena had no other plans, I'd make pasta with garlic and parsley--the vegetables could be added or not--and there was lots of salad stuff as well.

In fact, that meal would have to wait.  Elena arrived exhausted--it was already close to 8pm.  She had tentative plans to meet friends, Andrew and Chrissy.  They wanted to go to Woodfire Pizza on Washington.   Lots of discussion about how Elena would meet them.   The easiest solution seemed to be that I would just take her and join them.  I'd been there once before with Carol and thought it was o.k.--but although it was a comfortable place to sit and quiet enough for us to carry on two simultaneous conversations, the two pizzas and two salads we got were not very good at all.  So the food was disappointing, but the conversation was fine.  No small thing.

September 17. Left-overs and Happy Hour Hamburger

Rosh Hashonah left-over lunch--Challah (i.e. brioche) with honey and apples.  The last bit of frittata, Sliced tomatoes from the Levine's garden.

After a four pm yoga class, met Linda for Happy Hour burger at M Street Kitchen  on her corner.  We had the burgers and a crispy spicy tuna roll.  The happy hour beer for the day was IPA (is this a type?  a brand?).  Although I am the cheapest drunk in the world I can usually manage a couple of beers--but I became instantly tipsy.  Our young waitress assured me this was not so strange as the alcohol content of my beer was extraordinarily high.  Nonetheless I was able to bike home successfully, all lights wildly flashing.

September 16. Challah and Apples with Honey, Hunan Eggplant. Tomato, Corn and Cucumber Salad. Green Salad with Figs and Cheese.

Woke up thinking about New Year preparations.   This is my third New Year in 9 months (had the extra bonus of Tet in Vietnam).  I've never been a champion of Rosh Hashonah meals, but I am quite committed to the round challah and apples dipped in honey.  In years gone by, I've plotted and planned to get my challah on time (they do sell out at the best bakeries), and I've even been known to bake my own.

Not this year.  Here it was the morning before--Rosh Hashonah-inappropriate spare ribs in the fridge--and no ceremonial dishes or guests.   Addressing myself to some of these issues, I biked to the Ocean Park Farmer's Market.  I'd been thinking I'd go to the lovelier Mar Vista market--but biking on the bike path in the heat is so preferable to trundling down Venice Boulevard, there was no contest.

Brioche, impersonating Round Challah for the New Year

I knew the Bread Man sold challah, but he was no-where to be found.  Stopped at the only bread outlet, Ca'Oro--where I was instantly offered a bag of four brioches.  This was not an option I'd exercised before, but earlier this morning, I'd suggested to Sarah that is she couldn't find a remaining round Challah mid-afternoon in Brooklyn, she could probably substitute brioche.  And here I was with my own brioche alternative. To celebrate their potential excellence, I bought a little jar of sage honey, fresh from the hives.   I'd assumed the apples would be the easiest part of my mission.  Wrong again. We're still in the midst of stone fruit abundance--nectarines, plums, peaches, not an apple in sight.  On the way home, I stopped at One Life. Many apples.  Organic $3.50 a pound.  Is this possible?  That would be close to $3 an apple.  They had non-organic Braeburn's for $1.99.  One would be enough for me, but I am always shopping for those as yet un-named visitors, so I bought two and headed home, on my way to the New Year. 

Getting Ready for New Years Dinner

Called Natasha around 5pm.  Days ago we'd discussed possibility of sunset walk on beach.  I attempted to lure her with promises of honeyed bread and apples.  It worked.  She and Joe showed up at my door with bags of bounty from their garden -- and we headed to the beach.  We by-passed the thousands (I don't think that's an exaggeration gathered at the drum circle), and walked along the sand as the brilliant orange/pink sun sank into the sea.

Returning home, we set to work preparing a meal.  Natasha made two salads--tomatoes from their garden with my cucumbers and kernels from the corn I'd bought at the Wednesday market (I'd cooked the corn earlier and it was still delicious)  and a green salad--arugula, kale, mixed greens with figs and cheese.  I had my left-over hunan eggplant and rice, as well as the herb frittata--and to start of course--we had blessings over the candles, the brioche/challah, and apples and honey as well.

It was a  fine beginning  to the New Year as well as an excellent example of my favorite way to entertain--some seemingly random shopping, a walk and spontaneous supper.

September 15th. Spare Ribs.

Yesterday, I'd stopped at Ralph's to buy gladiolas, but  but lured by some excellent sale prices, I also bought--for the first time in decades, a rack of pork ribs.  On getting home, I realized (oh how these things sneak up on me) that it would soon be Rosh Hashonah, and spare ribs weren't really my idea of a holiday appropriate meal.    But--there was a small possibility that Randi might stop by--so why not get those ribs going?

I have no memory of making spare ribs--though I'm sure I have over the years--but combining two recipes--one from the internet for Chinese Style Spare Ribs with one  from the Gourmet Cookbook Chinese Hawaiian "Barbecued" Ribs.  I was half-tempted to set them marinating for days--but all advice was for between four and twenty-four hours.  Decided the six-to-eight hours available to me would be quite enough.
Limited by the ingredients on hand (I only had a little bit of crystallized honey--should have perhaps just heated it up--honey might is often the preferred meat sweetener, but instead used a mixture of brown and white sugars.

This is more or less the marinade I made for about 2 1/2 pounds spare-ribs:

3 tablespoons hoisin sauce
2 tablespoons soy sauce
1/4 cup brown sugar
2 tablespoons white sugar
4 cloves crushed garlic
1 inch cube peeled ginger, grated
1/4 cup ketchup
1/8 cup red wine (long lingering in fridge).

Stir until sugar is well-dissolved.  Coat ribs with mixture (I put them in a glass roasting pan).  Cover pan and refrigerate for 4-24 hours--turning once or twice.

Pre-heat oven to 325 degrees.  Put slabs of ribs (un-cut) on a rack placed on a foil covered jelly-roll pan or cookie tray.  Cook for about two hours, basting every twenty minutes.  They should be tender and well-browned.  Don't baste for the last ten or twenty minutes so they'll get a bit crispy.  Let sit for five-ten minutes before cutting into rib-sized pieces.  

Randi didn't make it.   I just nibbled a few ribs with salad for dinner and that was that.