I felt my big toe push a hole through my fishnet stockings as I stepped on the gas and drove south on Fairfax. I nibbled on the broken corner of my dark red thumb nail and made a right turn onto Pico Boulevard. I thought about lighting a cigarette to calm myself but didn’t.
I was driving to see “Vertigo Road”, a band that my recently ex-fiance and I knew quite well and my social fears were getting the best of me. They were playing at a bar with one of those anti-esoteric names I can’t remember exactly, like “The Place”, or “The Gig”, or “The Thing”.
It was an unseasonably cool night for Los Angeles in early September so, when the closest parking space I found was 8 blocks from the bar, I knew I wouldn’t mind walking. I flipped down the mirrored visor to check my lipstick and stared at my reflection for a moment. I hadn’t seen many of these people since the break up and I knew they would search my face and demeanor for clues as to how I was doing. I wanted to look amazing. I wanted to seem like I had it all figured out. I knew that was going to take some effort. I applied more lipstick.
When I turned off my Honda, it suddenly sounded like I had parked in a war zone. Sirens screamed and glass shattered. I was overtaken by the smell in the air. It was luscious and earthy and charred. I shut my eyes and gulped the aroma down for a moment and then walked quickly toward the commotion on Pico. It was a fire. A big one. And as mesmerizing as the flames were, nothing could compare to the smell.
I am looking forward to more good things happening this year. With that said, the aftermath of the holiday season keeps me as far away from the kitchen as possible.
Most people look at an artichoke and think: "What do I do with this?"
But artichokes only look intimidating, they're actually easy to prepare
once you know how. Originally from the Mediterranean, artichokes have a
history that dates back to Roman times. There are countless cultivated
varieties, especially in Italy, where artichokes are enjoyed in many
different preparations including raw salads, stuffed and baked, steamed,
grilled, etc. In the States we have just two varieties: the large globe
and small baby. The simplest way to prepare artichokes is steaming. Not
only is it easy to do, the method also retains the subtle flavors that
make artichokes so revered.
I have a special fondness for pot pie. It's one of those all-in-one meals that always hits my comfort spot. And it's a welcome dish to eat on a cold and rainy day like the ones we're having this season. The origins of pot pies can be traced back to the English settlers who brought their love for pies to America. In the States I had never eaten a savory pie. It was always the frozen pies that scared me into believing that pies were no good. Not until my traveling in England did I finally eat my first savory pie. On first bite I fell in love with the flavorful meat and vegetable filling topped with flaky, buttery pastry.
There is no soup more classic than the French onion soup. It's famous
around the world and here in the United States, no bistro menu is
without it. It's a soup that is ultimately comforting, flavorful, and
adored by everyone who tries it. The best part is breaking through the
irresistible topping of bread and melted cheese. No wonder so many
people have claimed to be its inventor.