4.25.2010

lunch in 20 minutes

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Frozen peas with olive oil (I miss Spain) and grilled potato wedges with rosemary. Done in 20 minutes!

Grilled Potato Wedges
serves 2

Ingredients
potato
olive oil
2 tsp dried rosemary
sea salt
black pepper

1. Pre-heat and grease grill (in this case I used a George Foreman grill and sprayed it with cooking spray).

2. Cut potato into wedges. Rinse and soak for 5 minutes in cold water.

3. Drain potatoes and empty into a mixing bowl. Pour in enough olive oil to coat and toss with rosemary, salt and pepper to taste.

4. Place single-layer on grill and cook until potatoes are tender all the way through, about 20 minutes.

Enjoy!

weekday brunch

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Yum. Fried egg, roasted veggies, and fresh strawberries (did you hear there’s going to be a surplus this year?)

4.11.2010

a breath of fresh air

It’s been awhile! I merged this blog with my other one, then didn’t food blog, then stopped blogging altogether thanks to a hectic semester, then decided to start food blogging all over again! Anyway, I’m in L.A. right now visiting my sister and decided to share some delicious eats from today: fish tacos from the boardwalk on Venice Beach. Enjoy! IMG_1903

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