things I learned on a taco crawl

The Taster and I recently spent a Saturday afternoon on a taco crawl. It was SO much fun! We sampled tons of flavorful tacos, explored new neighborhoods and learned a few things on the way…

  1. Start the crawl early…I think 11am would be the perfect start time
  2. Bring a few bottles of water to hydrate between bites
  3. Fresh corn tortillas are nothing short of amazing
  4. Groups of 4 people or smaller – you should be able to drive together in a car
  5. Bring cash – a number of the places we visited only took cash
  6. Do not go on an ethnic food crawl if you need to know what every single ingredient is or if the meat is local or not. Just don’t.
  7. Don’t plan on eating afterwards! We foolishly made plans for sushi afterwards, but thankfully sushi is pretty “light” :)
  8. No matter how tempting, only order 1 taco per restaurant and better yet – share!

Now we’re looking for our next “food crawl” idea…

 

warm bacon & mushroom vinaigrette

Yesterday we celebrated our first LA Pride weekend in West Hollywood.

This means a few things:

  1. Don’t expect to drive out of West Hollywood – it isn’t going to happen
  2. It won’t be a quiet weekend
  3. Mimosas alongside a delicious brunch are absolutely necessary pre-parade
This recipe wasn’t even really intended to be a brunch recipe, but the idea of topping the warm bacon and mushroom vinaigrette salad with a fried egg sounded too good to pass up. It was turned into brunch and eaten alongside some sparkling mimosas and a healthy dose of rainbows, pride and fit men in nothing but briefs.

Sometimes, even lettuce gets away with wearing very little. :)

When the vinaigrette includes both bacon and mushrooms, you know it is going to be extra flavorful and you don’t even need  ingredients else where. Spinach is a natural companion to warm dressings as it wilts a bit, and I would highly suggest trying it with a poached or fried egg.

 

Warm Bacon & Mushroom Vinaigrette

by Inspired by Bon Appetit

Prep Time: 5 minutes

Cook Time: 10-15 minutes

 

Ingredients (2 servings)

  • 4 oz bacon, sliced (about 2-4 slices)
  • 8 oz mushrooms, cleaned and sliced
  • 1 small shallot, sliced
  • 3 Tbsp red wine vinegar
  • 4 Tbsp water
  • 1 tsp dijon mustard
  • 2 Tbsp oil (grapeseed, canola, etc)
  • pepper
  • 6 oz fresh spinach
  • 2-4 fried or poached eggs if desired

Instructions

Heat pan over medium high heat.

Add bacon to pan and cook until crispy.

Add shallot and mushrooms to pan, stirring until tender, about 5-6 minutes.

Add red wine vinegar and water. Simmer until liquid reduces, about 2-4 minutes.

Stir in dijon and oil and serve over spinach or other greens.

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lately i’ve been… (vi)

eating tons of melon (they are the perfect post-sweaty workout)

attending really fun pool parties and meeting new people

going to our first Dodger game!

adding this vietnamese noodle salad to my list of things to eat

working out with Jackie Warner. Oy. (Couldn’t move the next day)

hunting down Copper River Salmon

making smoothies – we finally got a blender! (The Ninja – so far I like)

going on a taco crawl! 5 taco joints around Los Feliz and Boyle Heights.

(waiting for our first tacos)

eating this kale, bacon & mushroom salad

finally reading Nickel & Dimed (yes, 10 years behind) – what an eye-opening book, I definitely recommend reading it.

Lately you’ve been…

Happy Weekend!  

copper river salmon

Have you ever heard of Copper River Salmon?

The Copper River Salmon organization fishes the pristine Copper River in Alaska for a few months every year, then ships it all over the country to excited chefs and the guys at the seafood counters. The salmon is some of the best I’ve ever had – full of flavor, gorgeous color and many milligrams of those amazing omega-3 fatty acids!

This year, I’ve partnered with the Copper River Salmon team to track down and locate the stores and restaurants where you can find the prized Copper River Salmon.

Last week I received the first shipment of salmon, so we’ve been eating lots of fresh salmon. It has been absolutely heavenly – I feel so spoiled!

We’ve been keeping things pretty simple and enjoying…

  • Butter Roasted Salmon from Mark Bittman (butter + salt + pepper in the oven)
  • Salmon Ceasar Salads + Avocado Dressing from Laurens Latest
  • Salad Greens + Miso Asian Dressing + Salmon + Fried Egg (sounds crazy, tasted amazing)

 

So head out to your local stores and restaurants and get some Copper River Salmon while it is here! I promise you’ll thank me. Be sure to let me know where you find it and you can upload it, or I’ll upload the locations for you.

Find Copper River Salmon Here

Copper River Salmon Recipe Ideas

Disclaimer: I received salmon from Copper River Salmon free of charge, but did not receive any monetary compensation for my opinions.