making dinner--Saturday night

Lazy cheese plate and our army of local jams

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Grilled chicken, southwest corn, mashed sweet potatoes, tricolore heirloom tomato salad

from the farmers market



for the tamatoes to soak in










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Sunday morning breakfast Seth style

all is fresh and locally produced: garlic toast, Amish butter, sunflower sprouts, heirloom tomatoes (his recent obsession), and eggs less than a week out of the chicken.


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Beef Stew and marrow amuse bouche

cross-cut shank









roasted garlic and jalapeño with spiced beef marrow on toasted ciabatta...while we wait for the stew




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Killer Shrimp: take one

Seth and I had our friend Lo over for Killer Shrimp and French bread. Killer Shrimp was an amazing eatery in L.A. where the basically served one thing: barbeque shrimp (no spoon, just bread). Sadly the economy got the best of this home of the mouth orgy, and I've been left with unfulfilled desires ever since. I'm certain it will take a lifetime to get it just right, but this first attempt wasn't bad.

Barbeque shrimp is not about throwing something on the grill as one might assume. It's actually shrimp in a spicy broth. The broth is the key.

we started with martinis.


extra dirty






Lo and a basil martini



Seth in his natural state



We are normally better about cleaning as we cook.



Is that an animal bladder? No, it's cheesecloth filled with shrimp carcasses...delicious!




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