Homage to the Artiste

Carolina Polo & Carriage Co.

As most of you know, Dan has been in South Carolina since last Wednesday in the name of his art.  He's sent me a very small sampling of photos of subjects and images that have caught his eye and I'm sure he's very eager to come home and get back in front of his easel.  It will be interesting to see how he captures this new region on canvas.

It's not terribly normal for Dan and me to be apart.  Throughout the course of our marriage, we've worked together or, at the very least, out of the same house more often than not.  Things don't feel quite right when we're not together and this time was no exception.  This is how the first four days went for me....

Charleston balcony

Day 1:  Yippee!  I have the apartment to myself.
Day 2:  Gosh.  I wish he would call more often.
Day 3:  Wow.  It feels like he's been gone forever.
Day 4:  Damn.  I wish he would come home.

That last sentiment ran through my head as I sat eating dry cereal out of the box for dinner.  Dan, on the other hand, probably relished the peace, quiet, and tranquility of not hearing me....or the TV....drone on and on.

Last week I was cleaning out some drawers and came across Dan's stack of recipes from his "pre-me" days. We have known each other for almost twenty years and have been married for almost twelve which makes the fact we have difficulty understanding the other's handwriting quite bizarre.  As I gazed down at the yellowed piece of paper I could make out the first word as "Tuna", but the second word eluded me.  When I handed the paper to Dan, he said, "this is my recipe for Tuna Tremendique".  Say what?

I made a mental note that I had to make this tremendous tuna recipe at some point and tucked it under a book on my dresser.  This morning, as I was tidying up, I discovered the little slip of paper and decided to give it a go for yet another solo dinner tonight.  The recipe below is exactly as it was written by the artiste....who told me he went through numerous iterations to get it just right.


Tuna Tremendique

1 can (12 oz.) light tuna in water (drained and rinsed)
2 tablespoons Dijon mustard
8 Kalamata olives, chopped
1 small handful of cilantro, chopped
1/4 teaspoon cayenne pepper
1/2 teaspoon fresh lemon juice
1 tablespoon white wine

Mix all ingredients together.  Place a nice dollop of the tuna mixture on a  piece of 9-grain bread and top with arugula or spinach and then another piece of bread.  Instead of using it in a sandwich, I simply put a few spoonfuls on a bed of baby spinach. 

And to my husband, the artiste....tres magnifique!......Now come home.

What Came First, the Chicken or the Egg?

I know, I know.....very corny, but that question has been debated back and forth forever.  A few years ago it was reported British scientists determined it was the egg.  Based on the order of my blog posts last week, it was also the egg.....or rather the eggshell.  But enough of the brain teasers.

Growing up, our traditional Easter dinner was of the ham, potatoes, and green bean variety.  As a vegetarian, a lot of traditional holiday fare is off the menu.  So what's a non-meat eater to do?  In our house this year, we're going out to a Middle Eastern restaurant with our dear friend, Ridge.  Bring on the hummus, stuffed grape leaves, and felafel!

Diebenkorn's Ocean Park Series #49

Dan is a huge admirer of Richard Diebenkorn and there is an exhibit of his Ocean Park Series at the Orange County Museum of Art which he has been longing to see.  We decided it might be a nice way to spend the afternoon before we meet up with Ridge.  As we're not having a traditional Easter dinner, I decided to make a lovely Easter breakfast prior to hitting the freeway and going behind the Orange Curtain.  One of our favorite neighborhood restaurants in L.A. is BLD on Beverly Boulevard.  The first time we went there I ordered the most decadent scrambled eggs I've ever had.  They have since replaced that scrambled egg dish with another, but this is my homage to their salmon scramble that won me over on that first visit.

KCB Easter Eggs

6 free-range eggs
3 tablespoons milk
1 tablespoon butter
2 tablespoons red onion, finely chopped
1 tablespoon capers
3 oz. smoked salmon, torn into 1" pieces
3 oz. light cream cheese at room temperature
salt and pepper

Whisk the eggs and milk in a large bowl.  Melt the butter in a saute pan over medium low heat and add the egg mixture.  Reduce the heat to low.  Whenever the eggs start to set, loosen and stir with a rubber heat-proof spatula.  About halfway through the cooking, add the red onions, capers, and salmon.  Continue cooking and stir occasionally.  Do not let the eggs brown.  They should be light and fluffy.  When the eggs are finished cooking, add the cream cheese and stir just until incorporated.  Season with salt and pepper.