A few months back I noticed a new spice store in the neighborhood. Seeing as how "the neighborhood" I speak of is one Silver Lake Junction, a mish mash of fun but ofttimes expensive stores catering to the tragically hip and excessively moneyed, I'd all but avoided the spice shop, save for the two times I attempted a pop-in in while in the neighborhood and found it closed both times.
But one sunny Saturday morning recently, I found myself at the new cafe next door to the spice store for brunch (a little place called Forage...which was delicious, but see the aforementioned tragically hip and excessively moneyed comment above) and lo and behold, Spice Station was open! So we walked down a charming little outdoor corridor, following the signs to the back patio, and found a airy, deliciously aroma-ed little store that I'd like to someday use as my home-decor muse. 
The dude working the front counter couldn't have been more helpful, and explained the whole buying process once we told him it was our first visit. Dozens and dozens of interesting spices and flavored sugars lined the walls, with little jars out for visitors to sniff and sample. Alie and I wandered around in awe, opening jars and oohing and aahing over the varieties.
They also had gift sets, like the salt set that is definitely going on my birthday wish list next year. Alie ended up buying some loose tea, which they carry in excessive varieties, while I walked away with three little bags of exciting stuff.
ghost pepper salt, toasted coconut sugar, and aged balsamic salt
As soon as I left the store I started plotting the meal I would make utilizing my purchases (which were not at all as expensive as I had imagined). For the balsamic salt, I halved a pound of brussel sprouts and tossed them with cubes of butternut squash and chopped kale. That was mixed with olive oil, fresh ground black pepper, and about two teaspoons (probably a little more) of the salt.
The whole concoction went on a sheet pan, which I sprinkled with even more salt, and into the oven at 350 for about 45 minutes. Once the veggies were nice and caramelized, I tossed them with balsamic vinegar and Parmesan cheese. Holy crap it was good.
I left the hot pepper salt (the Ghost Pepper being the hottest pepper on the planet and me being a big pansy when it comes to spicy stuff) in the capable hands of Colin. He squeezed the juice of two limes, chopped about an inch of fresh ginger, and splash of olive oil and put that over low heat. Next he added about a teaspoon of the ghost pepper salt and gave it a minute on the heat to mingle. He then poured the mixture atop some cooked shrimp, which were skewered and wrapped in tin foil to marinate.
Then he grilled that shit, because he is in love with his grill and will not pass up an opportunity to cook something on his grill. Note: I am perfectly okay with this, as got-dayum, food tastes so much better when cooked on a nice grill.
For the toasted coconut sugar, the very first thing that popped into my head was: CREME BRULEE. And yes, it was in all caps because I just get that excited about creme brulee. Have you ever made it? It's deceivingly simple to prepare, although it does require some patience, a few extra dirty dishes, and a couple more steps than a simple dessert usually would. But my god it's worth it.
After making the coconut custard itself and refrigerating the little ramekins for a few hours, I sprinkled more coconut sugar than the recipe called for because I am Georgia and sugar is my favorite vice. 
My motto has always [just now] been "why use a creme brulee torch when your best friend has a blow torch she's willing to let you borrow in exchange for a ramekin of delicious, delicious creme brulee?"
The meal was a complete success, with every dish yummier than the next. I can't wait to hit up the spice store again and fill my spice rack with new and exciting flavors. Maybe I'll even make it a weekly thing, and start reoccurring Spice Mondays posts. Hell, I've already used the leftover spices and sugar in pretty much everything I've cooked since. Wee!
Have you guys heard of this thing called "Fallen Fruit"? It's something of a movement all over the country where people map their neighborhoods based on fruit trees. You see, at least here in LA, if there's a fruit tree in someones back yard, it's illegal to trespass and pick the ripe fruit from the tree. But! If there's a branch hanging over the gate, say, and a ripe piece of fruit just sittin all lovely and exposed and not technically on said fruit tree owner's property, well than that piece of fruit is yours to pick!
It was on that principal that Colin and I, along with his trusty dog Mona, decided to explore our new neighborhood, which is located along the quiet back streets of Silver Lake. It ended up being a really fun long walk, and it was a great way to explore and get a feel for the neighborhood, one which you normally miss when whizzing past the scenery in a car. 
Our adventure started on a down note when I spotted a very ripe, very NOT available fig, that was about to go bad just past the owner's property mark. Figs...holy fuck I am obsessed with figs. It broke my heart to see this pretty little guy all gussied up and ready to eat, but just out of my reach. What's a law abiding, play-fair girl to do??? Walk away and just pretend she never saw it, right?
Well, technically "yes", that's exactly what you're supposed to do. But what can I say? I'm weak when it comes to the siren song of a ripe fig. Read on though, ye who denounce such thievery, as that was the only piece of fruit I snatched in such a treacherous manner that day.
A good thing to have with you when venturing out on such a walk, is a fruit picker. Failing that, then a tall partner in crime is a good companion. Here is my such partner in all his 6'3 glory plucking from an overladen peach tree (alas, the peaches weren't yet ripe).
If the object of your desire, in this case some luscious looking oranges, aren't reachable even by your tall companion, leaping may just solve the problem. 
If all that fails, simply climb onto your partner's already sore shoulders and happily pluck away. Before the letters of complaint regarding cruelty come in: don't worry, we gave the poor stranger who just happened to be passing a piece of fruit for her photo-taking troubles. 
We found a ton of yummy things to eat that day, and a lot of trees that will be ripe in the next month or so. 
The furry one in our party (no, not Colin) made some friends, then growled and bared their fangs at her new friend's tiny hands, so was quickly lead away because she can't play nice.
Above all, we were respectful of the fruit we found and the kind people we were taking it from. That's really what this movement is all about, you guys. I'm being serious! Stop laughing! It's about respect for local and sustaina...oh fuck it. Who'm I kidding? 
We came home with an awesome bounty, most of which is rotting in my kitchen as I type this. What can I say? Good intentions count for a lot in my life, and I've got good intentions coming out my ears.
Starving after our walk, I quickly put together this yummy sandwich of toasted olive bread, Swiss cheese, and artichoke spread (all from the Echo Park farmer's market), a big green tomato that we found on our walk, and torn basil from our garden (side note: OMG I have a garden!!!). It was so yummy, and we felt like good people because we didn't buy any of it from evil big box stores.
We paired it with this lovely bottle of wine, which we found during our walk on an illusive Pinot Grigio tree. We'll be visiting that tree again, for sure.We're already planning our next foraging adventure, and a "fallen fruit" sangria to celebrate. Find out more about Fallen Fruit here.
Tell me, have you ever done anything like this? It was so much fun, and I highly recommended it.
I'm in the middle of writing a full post, but for the time-being, please check out this podcast Alie and I were guests on. The podcast, hosted by my hilarious friends Ned Hepburn and Eric Martin, is called This American Wife and I'm a huge fan of it.
The night of the taping, we talked and talked and drank for two plus hours on air. I can't tell you how glad they left out some of the more "blue" and "embarrassing" bits. Click here to listen to our episode
(which is, in my humble opinion, hilarious). And be sure to subscribe to the podcast on iTunes.
The dude working the front counter couldn't have been more helpful, and explained the whole buying process once we told him it was our first visit. Dozens and dozens of interesting spices and flavored sugars lined the walls, with little jars out for visitors to sniff and sample. Alie and I wandered around in awe, opening jars and oohing and aahing over the varieties.
They also had gift sets, like the salt set that is definitely going on my birthday wish list next year. Alie ended up buying some loose tea, which they carry in excessive varieties, while I walked away with three little bags of exciting stuff.
ghost pepper salt, toasted coconut sugar, and aged balsamic salt
As soon as I left the store I started plotting the meal I would make utilizing my purchases (which were not at all as expensive as I had imagined). For the balsamic salt, I halved a pound of brussel sprouts and tossed them with cubes of butternut squash and chopped kale. That was mixed with olive oil, fresh ground black pepper, and about two teaspoons (probably a little more) of the salt.
The whole concoction went on a sheet pan, which I sprinkled with even more salt, and into the oven at 350 for about 45 minutes. Once the veggies were nice and caramelized, I tossed them with balsamic vinegar and Parmesan cheese. Holy crap it was good.
I left the hot pepper salt (the Ghost Pepper being the hottest pepper on the planet and me being a big pansy when it comes to spicy stuff) in the capable hands of Colin. He squeezed the juice of two limes, chopped about an inch of fresh ginger, and splash of olive oil and put that over low heat. Next he added about a teaspoon of the ghost pepper salt and gave it a minute on the heat to mingle. He then poured the mixture atop some cooked shrimp, which were skewered and wrapped in tin foil to marinate.
Then he grilled that shit, because he is in love with his grill and will not pass up an opportunity to cook something on his grill. Note: I am perfectly okay with this, as got-dayum, food tastes so much better when cooked on a nice grill.
For the toasted coconut sugar, the very first thing that popped into my head was: CREME BRULEE. And yes, it was in all caps because I just get that excited about creme brulee. Have you ever made it? It's deceivingly simple to prepare, although it does require some patience, a few extra dirty dishes, and a couple more steps than a simple dessert usually would. But my god it's worth it.
After making the coconut custard itself and refrigerating the little ramekins for a few hours, I sprinkled more coconut sugar than the recipe called for because I am Georgia and sugar is my favorite vice. 
My motto has always [just now] been "why use a creme brulee torch when your best friend has a blow torch she's willing to let you borrow in exchange for a ramekin of delicious, delicious creme brulee?"
The meal was a complete success, with every dish yummier than the next. I can't wait to hit up the spice store again and fill my spice rack with new and exciting flavors. Maybe I'll even make it a weekly thing, and start reoccurring Spice Mondays posts. Hell, I've already used the leftover spices and sugar in pretty much everything I've cooked since. Wee!
