Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

heidih

eG Foodblog: heidih (2011) - A slice of life in the South Bay of Los A

Recommended Posts

heidih   

Hello Everyone!

I am starting this off a bit early since I am on the West Coast and by the time I finish running around tomorrow it may be a bit late for some.

I live in the South Bay of Los Angeles, on the city versus the ocean side.

This is a view from the peninsula looking out to the ocean. Catalina Island is 26 miles out there but obscured by haze. To the right is the newish Terranea Resort on the grounds of what long ago was Marineland - the original home I think of Shamu the killer whale. To the left is the Trump golf course.

DSCN0549.JPG

I, however, live on the city side in an old small formerly rural town called Lomita. This is a shot I took in January of the hay truck offloading at the old feed store. As an example of the diversity of the Los Angeles that I love, the Christmas decorations are still up on the light poles, and the building in the background is the Chabad Center.

DSCN0330.JPG

I used the book "An Embarrassment of Mangoes" in my teaser photo. Really Los Angeles is an embarrassment of food diversity and my little property is a citrus heaven.

I hope to introduce you to a few of my local markets and restaurants and also give you a look at my cooking.

Share this post


Link to post
Share on other sites
heidih   

I moved a little over a year ago from a good sized house with a big open kitchen to a little cottage with a vast garden. I actually am in love with this kitchen. Some shots-

Overview

full kitchen.JPG

Share this post


Link to post
Share on other sites

I'm very excited to see you blogging and can't wait for everything!

Share this post


Link to post
Share on other sites

Really looking forward to this week! How many kinds of citrus do you have in your garden?


Edited by robirdstx (log)

Share this post


Link to post
Share on other sites
heidih   

intfridge.JPGFridgefridge door.JPG

The frozen prepared food and sodas are my son's. He is staying here for a bit and does not want me to cook for him as he might become "too comfortable"...

freezer.JPG

Share this post


Link to post
Share on other sites
heidih   

I have grapefruit, juice oranges, limes, navel oranges, tangerines and kumquats. All super juicy and delicious. I will get some pics up. I have friends with lemons, Meyer lemons, and calamansi. We share :smile:

Share this post


Link to post
Share on other sites
Darienne   

Hooray for Heidi. I am so looking forward to reading your blog. :wub:

Share this post


Link to post
Share on other sites
heidih   

There has been some discussion of kitchen flooring recently. I have 18 x 18 polished terrazo tiles fairly close set with a colored grout. The easiest floor clean up I have every had. Some consider this a hard floor for standing, but I wear good shoes and am so happy in the kitchen that it is not an issue.

These are my kitchen window views

kitchen window.JPG

dining window.JPG

There has been discussion here about trash cans. I use this basket with a liner. I am psycho about taking the trash out every evening. I hate the ick that starts up in closed systems. If I am doing something that results in smelly refuse I just run it out to the trash. Of course I have huge waste bins so that is part of my habit.

trash.JPG

Share this post


Link to post
Share on other sites
heidih   

front door.JPG

And the view out the front door The biggest tree you can see is a yellow plum - hoping to beat the 'possums and raccoons to the fruit this year.

Share this post


Link to post
Share on other sites
heidih   

I will get the breakfast posts out of the way in one fell swoop - I am not a breakfast eater. I am one of those annoying people that gets up fully awake. Caffeine is not a morning ritual. I did establish a citrus ritual when I moved. Here is the tree and the set up

DSCN0341.JPG

DSCN0593.JPG

A half gets squeezed into the lovely 50 cent crystal thrift shop glass and is topped off with some club soda. I am good to go after that and have not had a cold in a very long time. Who knows- could be related- I am not going to question it

Share this post


Link to post
Share on other sites
gfweb   

This is going to be wonderful Heidi, looking forward to it.

me too

Share this post


Link to post
Share on other sites

Heidi, I am sooooo looking forward to this blog! What an amazing start and what fantastic photos. Oh to go outside and pick your own citrus for juice in the morning. :wub::wub::wub: And your garden is gorgeous! (Is that a basil plant sitting in your birdbath?) :laugh:

I was pleased to see that we have the same fish sauce and bitters in our fridges. :cool:

This will be a great week!

Share this post


Link to post
Share on other sites

There has been some discussion of kitchen flooring recently. I have 18 x 18 polished terrazo tiles fairly close set with a colored grout. The easiest floor clean up I have every had. Some consider this a hard floor for standing, but I wear good shoes and am so happy in the kitchen that it is not an issue.

These are my kitchen window views

kitchen window.JPG

dining window.JPG

There has been discussion here about trash cans. I use this basket with a liner. I am psycho about taking the trash out every evening. I hate the ick that starts up in closed systems. If I am doing something that results in smelly refuse I just run it out to the trash. Of course I have huge waste bins so that is part of my habit.

trash.JPG

Do you still have that Gorgeous dog in your profile pic? I could never leave my trash out. My dachsunds would find it in a hot second. Looking forward to reading about The South Bay. I've been to the Penzey's in Torrance, but that is about the extent of my knowledge of the area.

Share this post


Link to post
Share on other sites

Can't wait to see another west coaster blogging...I have serious back yard envy! Do you get fruit all year?

Share this post


Link to post
Share on other sites
heidih   

I've been to the Penzey's in Torrance, but that is about the extent of my knowledge of the area.

I was thinking about doing a field trip to Penzeys. I went when they first opened and got some salt and a few paprikas. I am thinking maybe a cinnamon splurge.

Share this post


Link to post
Share on other sites
heidih   

Can't wait to see another west coaster blogging...I have serious back yard envy! Do you get fruit all year?

Yup - there are two pear trees that bear fruit in the winter. My dad has lots of apple trees for that colder season. The citrus hangs around for a long time. I will discuss the avocados :wub: and grapes in a while

Share this post


Link to post
Share on other sites

Agh! No fair! Do you preserve any of the bounty or do you mostly eat it as it comes? If you've got stuff growing all year it might be hard to come up with a time to use the preserved stuff. That's what we do in Portland when it rains for 8 mos :rolleyes: .

By all means, hie thee to Penzeys. I grew up about 20 min from the first one in WI, and they just opened a store down the street from my house here. Their spices are great, and you can get just about anything. They've got great cocoa powder too. Until I started making my own I swore by their vanilla as well. It's funny to see spice blends named after streets I grew up driving on...

Share this post


Link to post
Share on other sites
heidih   

I just mixed up a batch of Zoe Francois 5 minute bread dough. I am baking some tonight to have with just mayo and hot house tomatoes and some salami. I have never been afraid of yeast and was baking madly with it in my teens. For some reason this recipe resonated with me. I do a thin baguette on parchment that is mostly crust. The great thing about cooking just for yourself it that you can do whatever you want!

Here is the set up and the mixed dough. It has now been covered with plastic wrap and will sit in the cupboard until tomorrow morning. Then it goes in the fridge for at least at day or two to age.

DSCN0599.JPG

DSCN0600.JPG

Share this post


Link to post
Share on other sites
heidih   

On the subject of wooden spoons - I MUST have a savory one and a sweet one. (the bread qualifies as sweet) They are a link to my cooking mentors. I like the feel and well no further explanation needed

Share this post


Link to post
Share on other sites
heidih   

That sweet glass jar that has blue painter's tape on it saying "salt" is one of my favorites. Trader Joes used to sell salsas in them years ago and I have hoarded them. They have the nice open mouth. Plus I love glass

Share this post


Link to post
Share on other sites

Those are oranges? They look rather yellow.

You don't have problems with birds trying to eat the fruits when they're small? My parents have been having that problem.

Share this post


Link to post
Share on other sites

Fantastic photos, Heidi.

Am anticipating a brilliant blog week.

I love your garden - if I lived closer you would find me on your doorstep. :laugh:


Edited by andiesenji (log)

Share this post


Link to post
Share on other sites
heidih   

Is that a basil plant sitting in your birdbath?) :laugh:

I was pleased to see that we have the same fish sauce and bitters in our fridges. :cool:

This will be a great week!

Yup - basil from the market - it was $3.99 then I saw the same size at Trader Joes for a dollar less. I have few snails or slugs but they seem to emerge if I put out basil. My current thought is that they will be too lazy to crawl all the way up the bird bath which is cracked and does not hold water anyway. I refuse to use any form of bug killer even though I eat non organic stuff all the time- my personal quirk

I know that the 3 Crabs fish sauce gets dissed because it has additives but I like it for general use. The A-bitters have been with me forever - they are my "secret ingredient" in chocolate baked goods.

Share this post


Link to post
Share on other sites
Guest
This topic is now closed to further replies.

  • Similar Content

    • By Duvel
      “… and so it begins!”
       
      Welcome to “Tales from the Fragrant Harbour”!
      In the next couple of days I am hoping to take you to a little excursion to Hong Kong to explore the local food and food culture as well as maybe a little bit more about my personal culinary background. I hope I can give you a good impression of what life is like on this side of the globe and am looking very forward to answering questions, engaging in spirited discussions and just can share a bit of my everyday life with you. Before starting with the regular revealing shots of my fridge’s content and some more information on myself, I’d like to start this blog and a slightly different place.
      For today's night, I ‘d like to report back from Chiba city, close to Tokyo, Japan. It’s my last day of a three day business trip and it’s a special day here in Japan: “Doyou no ushi no hi”. The “midsummer day of the ox”, which is actually one of the earlier (successful) attempts of a clever marketing stunt.  As sales of the traditional winter dish “Unagi” (grilled eel with sweet soy sauce) plummeted in summer, a clever merchant took advantage of the folk tale that food items starting with the letter “U” (like ume = sour plum and uri = gourd) dispel the summer heat, so he introduced “Unagi” as a new dish best enjoyed on this day. It was successful, and even in the supermarkets the sell Unagi-Don and related foods. Of course, I could not resist to take advantage and requested tonight dinner featuring eel. Thnaks to our kind production plant colleagues, I had what I was craving …
      (of course the rest of the food was not half as bad)

      Todays suggestion: Unagi (grilled eel) and the fitting Sake !
       

      For starters: Seeweed (upper left), raw baby mackerel with ginger (upper right) and sea snails. I did not care for the algae, but the little fishes were very tasty.
       

      Sahimi: Sea bream, Tuna and clam ...
       

      Tempura: Shrimp, Okra, Cod and Mioga (young pickled ginger sprouts).
       

      Shioyaki Ayu: salt-grilled river fish. I like this one a lot. I particularly enjoy the fixed shape mimicking the swimming motion. The best was the tail fin
       

      Wagyu: "nuff said ...
       

      Gourd. With a kind of jellied Oden stock. Nice !
       

      Unagi with Sansho (mountain pepper)
       

      So, so good. Rich and fat and sweet and smoky. I could eat a looooot of that ...
       

      Chawan Mushi:steamed egg custard. A bit overcooked. My Japanese hosts very surprised when I told them that I find it to be cooked at to high temperatures (causing the custard to loose it's silkiness), but they agreed.
       

      Part of the experience was of course the Sake. I enjoyed it a lot but whether this is the one to augment the taste of the Unagi I could not tell ...
       

      More Unagi (hey it's only twice per year) ...
       

      Miso soup with clams ...
       

      Tiramisu.
       

      Outside view of the restaurant. Very casual!
      On the way home I enjoyed a local IPA. Craft beer is a big thing in Japan at the moment (as probably anywhere else in the world), so at 29 oC in front of the train station I had this. Very fruity …

       
      When I came back to the hotel, the turn down service had made my bed and placed a little Origami crane on my pillow. You just have to love this attention to detail.

    • By KennethT
      OK.... here we go again!!!  While this post is a bit premature (we don't take off until around 1:30AM tonight), I am extremely excited so I figured I'd just set up the topic now.  As in previous foodblogs, I may post a bit from time to time while we're there, depending on how good my internet connection is, and how much free time I have... but the bulk of posting will really get started around July 9th - the day after we get home (hopefully without too much jetlag!!!)
    • By Ian Dao
      Hi everyone, 
       
      Recently, I just found this paradise for Foodie and it is my pleasure to be here. My name is Ian and I am from Salzburg. I love to eat but have to hold myself back before I could roll faster than walk. Last month, I started my own food blog (mostly about restaurant, travel and stories). Reasons I want to be here are to improve my knowledge about food/wine and to learn more how to describe ingredients around me. 
       
      Thank you and have a great week =D 
       
      Guten Hunger (German)
      Mahlzeit (Austrian) 
      --> Enjoy your meal =D 
       
      www.iandao.com
    • By sartoric
      We're 50 something Aussies who enjoy travelling, eating, cooking, markets, kitchen shops, cooking utensils, animals & plants (often food related), architecture & photography (both kitchens and food) and exploring different cultures (of which food is a big part). The trip was January 14 - February 6, it was just marvellous. My favourite meal is now masala dosa with sambar, I had many. Here's some highlights of the food.
       
      A late afternoon snack of Sichuan pepper squid was washed down with a beer at the Ajantha Seaview Hotel on the promenade in Pondicherry. It's a colonial building with a first floor terrace overlooking the colourful display of women in their finest, and the Bay of Bengal. We're here on a Monday public holiday for the Pongal festival, a four day celebration of the harvest, with many different ceremonies and traditions.
       
       

       
      A visual bonus, cows (and sometimes goats) get their horns painted and wear flower garlands or other decorations.

       
    • By Christy Martino
      Ciao!
       
      I'm Christine and I'm a born and bred New Yorker. I’m an Italian by blood (and at heart, of course) since my parents actually came from Italy. My father was from Sciacca, Sicily while my mother was from Sondrio, Lombardy. Despite coming from different regions, or because of it, love for food and cooking has been one of the mainstays in my family home life growing up. And I’ve always loved the dishes my parents prepared during special occasions, and even on regular days.
       
      And of course, I love cooking (and eating) Italian food and I have a few recipes from my mother, but I'd really love to collect some more, especially the traditional ones. And if anyone can contribute some historical background to each dish, that would be really great.
       
      Grazie mille!
  • Recently Browsing   0 members

    No registered users viewing this page.

×