Life has been a bit transitional around here. I can’t quite explain it but I’ve been spending a lot of time continuing to analyze, reflect on, and continually change my patterns and circumstances for the better. Some of the more active movements (literally) have been spending 3 days a week in spin class and at least 2 on the yoga mat. Of course, challenges are thrown left and right on keeping it up (like I am very under the weather right now) but it’s been a really great 5 weeks of this re-dedication. As far as the inactive transitions, I have embraced the hours before sunrise to have for myself. There have been many old movies, cups of coffee, and dark sky egg breakfasts–more on that another time.
As I’ve mentioned a few times, I have been spending a lot of time working on a re-design of the site! I am very excited about the outcome but I’ll tell you, it’s certainly a task. A lot of puzzle piece fitting, as far as coding goes. I have been spending most of my time working on the new rather than posting here–I’m working on fixing that!
+ Meet my newest vintage find.
+ Ranunculus were everywhere in my house last week.
+ My great-grandfather’s Rx bottles on the shelf they were always stored on, with mini freesia clippings in a vintage creamer container.
Archives for February 2014
AROUND HERE LATELY
THE LOBSTER JOINT
There are still many food adventures from my last trip to New York that are yet to be shared. There is a hope that savoring each post might extend the joy even longer until my next trip. Okay, now this is just too good. The lobster roll at The Lobster Joint (their Lower Eastside location, right next to the famous Katz Deli) is unforgettable.
The restaurant wears the nautical theme well with tons of light and maintains the casual feel with the order-at-the-counter format. They carry both of the most popular versions of the lobster roll on their menu–New England style which is a mayonnaise-based, lobster salad (with celery), style and Connecticut style, which is the original and the best way, in my opinion. All the Connecticut roll has is lobster meat dipped in drawn butter on a toasted roll.
I got my roll with fries and an extra pickle (of course). It was so full of lobster meat that I actually took pieces out of the sandwich to enjoy on their own and still had a full sandwich. It’s on my long list to find something this great here in Los Angeles. Not a bad thing to have on the to do list.
+ The Lobster Joint at 201 East Houston St. (bet. Ludlow and Orchard) // other locations in Brooklyn and Rockaway Beach
PASTRAMI SALMON
Pastrami Salmon–I didn’t know such a thing existed until I had it at 2nd Avenue Deli (here!) a few months ago in NYC. It was absolutely incredible. Back when I ate meat, aside from seafood, I adored pastrami and was amazed I could enjoy the spicy and sweet flavor I loved so much without breaking my food rules.
Ingredients
Curing
1 side of salmon, remove skin and all bones! (I used Scottish Salmon)
1 cup kosher salt
1/4 cup white sugar
1 bunch fresh Italian parsley
2 medium shallots
Glaze
1/4 cup molasses
2 tbsp cayenne pepper
4 dried bay leaves
Spice Rub
3 tbsp sweet paprika
2 tbsp ground coriander seed
3 tbsp freshly ground black pepper
Directions (follow the grid!)
1. Rinse salmon and pat dry with paper towels.
2. Mix sugar and salt together and coat salmon with mixture on both side on a baking tray.
3. In a food processor, puree shallots and parsley together and rub on top of salt & sugar mixture on salmon. Wrap in plastic wrap and refrigerate for 3 days.
4. Blend spice rub ingredients together.
5. Unwrap salmon and scrape off curing mixture.
6. In a small saucepan bring molasses, bay leaves, and cayenne pepper to a boil over medium heat. Once a boil is reached, turn off immediately.
7. Brush cured salmon on both sides with molasses mixture.
8. Press spice rub mixture into salmon, on top of molasses on both sides. Re-wrap with plastic wrap and refrigerate overnight.
9. Enjoy! Slice thinly and nosh.
The salmon lasts about a week in the fridge. I recommend making the slices fresh each time you eat. Also, you must try this salmon with those fresh bagels I showed you how to make a few weeks back!