Welcome to Cooking Stuff. This is a place where we talk about all things food, cooking, and life. If you are not a subscriber, hit that button below to join us. More of me, here.
I turned 30 this week and I have been trying to figure out who created the narrative that your life ends at 30, especially as a woman. I feel no different than I did last month but I can tell you I feel exponentially better than I did at 27, 25, or 21. I had a rich life in all phases of my 20s but I was flailing around trying to figure everything out – who am I, what is my career, where do we want to live, oh we got married…You already know this because you read about it weekly, ha.
The thing I heard the most over the last few years was that you never really figure it out. Today I’m a hell of a lot more confident and comfortable being right where I am. My friend group is smaller but the circle is tight. I wake up in a home in a city that I want to be in. My job today is bringing people together by hosting dinners and cooking for them, pinch me!
One of the girls I nannied turned 21 last week and told me how horrible it felt. How all she wanted to be was 14 again. I know that feeling of being lost so well. When you are stuck in the in between scared of the unknown future wanting to go back to what’s comfortable. All I could promise her was that it would get better from there. Every step you get a little more comfortable being uncomfortable. You become more confident in yourself and you create the life you want to live in. Getting older is a gift. I didn’t appreciate it at 21 but at 30 I’m enjoying it.
We are in the Dominican Republic and being here is definitely helping me enjoy my birthday. We had planned to go to Maui again. Maui is a special place where my family has gone for years. I rung in my 21 first birthday there and I was excited to be there again this year. We had to make a quick pivot because of the fires and opted for an all-inclusive in the DR. Marco and I are not typically resort people but we wanted to go on vacation and not have to think about a thing. No running on subways, searching for our next meal, or walking all day. I wanted to plop on a beach and relax. This means I’ll go two weeks without cooking a single thing. Which feels weird and exciting to me.
Because my creative brain never shuts off I have my computer and have been jotting down recipe ideas constantly. My October BACKYARD will be my only fall dinner. I know a few of the recipes I want to make but I am still brainstorming the rest. Slow-roasted pork with fennel, lemon, and coconut is our protein for sure. It’s seriously delicious and I’m really excited to share it. Charcoal-roasted Japanese sweet potatoes, shaved butternut squash salad, and grilled cabbage are all calling to me this fall. Maybe a squash tart?!
The other thing I have been doing during my downtime is deleting all my photos on my camera roll. I used to do this monthly but…I forgot for the last year. 42,048 photos!!!! This is after I took about two years off of my phone. Is this a lot? I feel like it is a lot.
Those photos above from my camera roll are the prep for my hot dog party! I rung in 30 with yes, a HOT DOG party. I got a variety of dogs, buns, and toppings. The grill was lit and friends could grill their dog of choice and then mix toppings. I have to say it was a great party theme and the best part was that I didn’t have to be a slave to the grill all party.
Earlier in the day I made potato salad, a big veg salad, watermelon with olives and feta, and batched cocktails. At the last BACKYARD, we served a Cucumber Tonic mocktail. It was seriously good we made it again this time adding gin. It’s also good with mezcal for a smoky twist. You’ll find the recipe for it below, enjoy!
You Can Now Purchase 3D-Printed Salmon – This is too much. Hard no from me. We have this weird obsession with replicating things. This “salmon” is made of mushrooms, just eat mushrooms as mushrooms. Watching this salmon get printed is horrifying.
LA food tour…Anajak, YESS Restaurant , and Little Fish.
Queen St. – Another raw bar from the Found Oyster peeps. This time influenced by Charleston, South Carolina. Full disclosure we only had a few raw plates for an early evening bite and haven’t tried their mains. Oysters, grilled shrimp, ahi crudo, and halibut crudo were what we shared. All was good, a bit pricy, and we enjoyed it but it wasn’t mind-blowing. I’ll be back with a group to try the rest of their menu another time.
Gluten-free bread from Gjusta. I used this loaf for a few gluten-free guests at one of my dinners. The rest was presliced and frozen for Marco to enjoy. Good gluten-free bread is hard to come by and he says this is a great loaf.
Cucumber Tonic
Perfect as a mocktail...equally as delicious as a cocktail.
Ingredients
1 oz cucumber mint juice
1/2 oz lime juice
2 oz tonic water
Lime slice for garnish
Mint sprig for garnish
Optional:
1.5 oz gin or mezcal
Instructions
Cucumber mint juice:
Using a juicer, juice cucumbers and add a handful of mint leaves. If you don’t have a juicer, blend cucumbers and mint in a blender. Strain through a fine mesh strainer and squeeze the juice from the pulp.
Pour cucumber, lime juice, and optional gin/mezcal over ice. Top with tonic water and garnish.
To batch:
Mix cucumber, lime juice, and optional gin/mezcal in a pitcher. Pour individual cocktails over ice and top with tonic water and garnish.
*All tonic waters have different flavors. Boylan is my go-to for this recipe.