Potential Gold

Wine Corks

We have decided to start a collection - she wants to decorate the living room, maybe fill a vase (vahhs)...

An ALMOST Beautiful Day

The other day we enjoyed a bike ride along the Malibu coastline.  The day was beautiful except for those horrible Malibu Fires...

 

Tibetan Tea

Not the greatest drink in the world, this sparkling beverage was given to us at the Walk for Her walk a few weeks ago. 

The flavor was distinctly gingery but not very appetizing or friendly to the palate.

The ingredients were all normal for a canned beverage and the idea is nice, but I didn't enjoy it too much.

Fra' Mani Sausage

Fra' Mani has developed a line of premium cooked sausages.  I had the opportunity to taste a sample of the Classic & Spicy Sausage.

Both were incredibly delicious.  The fact that these sausages are cooked will make it more likely that all of America will be able to enjoy the great work that Paul Bertolli is doing out of Berkeley, CA. 

I simply pan grilled my sausages at home one night, along with a hearty tomato sauce and some fresh made pasta - the flavors of the sausages were spot on. 

Fra' Mani has been offering fresh sausage since they started and I was hopeful that the new cooked sausages would be very similar to the fresh sausage.

I was glad to see that it was. 

The spicy sausage has a really great flavor of red pepper and the classic sausage has a bold fennel flavor. 

Th casings were a bit tough when I cooked them but that may have been my luck.

The new packaging is great and on the inside cover you have some of Paul's famous recipes.

Good luck to everyone at Fra' Mani, especially Jasmine and Paul for making such great products.

McCaramel

Anyone have the recipe for this magical caramel!?!

 

Omino

Yesterday's Lunch - about $20+

They've got super fresh fish and all of the chefs are super professional - packed at lunch.

The tamago was really great too - no inari though...

Sushi Omino

The NEW Job...

After leaving Fra' Mani last May, I took some time off to travel with Limor. 

We visited Israel, Egypt and Italy for about three months.

No back in Los Angeles, Limor and I have moved in together and things are settling down.  I have started to work with a Steel Fabrication and Erection company and I manage the projects and estimate new jobs.

Food is coming back to me, slowly, and last night Limor and I cooked for some friends and we had a blast. 

Here's a shot of the 'shop' - it's much larger than it seems...

 

Ravioli

While in Italy, we picked up a bunch of different cheeses to bring back to the states with us.  We brought back about 12 kg. of cheese varying from 40 month Parmigiano-Reggiano to Pecorino aged underground and one of my favorites, the Ricotta Salata I used while cooking in Nusco.

Limor made me take back some smoked mozzarella and the other night I made some ravioli filled with the smoked cheese - very tasty...

Sorry about the quality of the photos lately - I'm in between cameras at the moment and I'm too broke to get one of those cool ones like Shola has... For now, the Blackberry Pearl is hard at work!