love & butter

The Seven Days

June 2nd, 2008

The Seven Days of Leah totally began today. Well, technically they began last night with a most wonderful dinner party, but my actual birthday is today. I am 21. Or is it 26? Something.(It’s not. It rhymes with me and pee and tree and free. And it’s great.)

Also I have a feeling this will be one of those years when the Seven Days of Leah turns into the Fortnight of Leah and I ain’t complaining. More fun for ME. Or, as I like to tell people, who am I to be selfish and deny you the opportunity celebrate me?

Things are super. hearts and stars and unicorns to all of you.



(Cross-posted to Oh Hey Great, and yes I promise I’ll write a real food blog soon! Been working on… work! lately, and blogging has had to take a back seat temporarily. But I miss all of you and have lots to say.)

A quick thing for you, because you should try it now and not when I have time to write a real entry

April 24th, 2008

(cross-posted to Oh Hey Great)

This shows how much I love all of you. Posting this, I mean.

Please go now to a fancy chocolate store or to Peet’s Coffee and look for Michael Recchiuti’s Dark Milk Chocolate. Yes, you read that right: Dark Milk Chocolate. SOMEONE IS A GENIUS AND I THINK I KNOW WHO!

The bar has a 55% cacao content but is a milk chocolate bar. What does that mean to you, LiveJournal reader and chocolate lover? It means that the chocolate bar has a darkness and depth (omg dirty), a complexity of flavor that is often missing in milk chocolate. It’s not bitter like some dark bars are, or even some semisweet bars are, but it’s also not too sweet or “one-note” like a lot of milks. It’s layered and well-balanced, sweet but not cloying, well-rounded and nuanced. It’s dark and it’s milk and IT’S SO GODDAMN GOOD THAT I WANT TO EAT THE WHOLE THING RIGHT NOW.

Dear self-discipline, my wallet and my stomach thank you, my mouth hates you. Pls advise.

(Props must go to Adam, the proprietor and all around awesome dude at Fog City News, who helped me and Kelly select a variety of chocolates for purchase a few weekends ago. I culled my choices down to five [that was hard to do, let me tell you; he helped me pick out the top two and highly recommended this Recchiuti dark milk, for good reason obviously]. The smaller-but-no-less-delicious bar I sampled today came from Peet’s coffee, where I stopped in for a brief how-de-do with my beloved Pookster.)

One more thing

April 18th, 2008

I forgot! When you’re doing this whole cleanse thing? GET MOVING. Physical activity makes it so, so much easier. Even long walks will help keep you focused. Especially when you think you want to cheat. Shut the fridge, stand the hell up, and start moving. Last summer I was walking, biking, swimming, and doing pilates the whole time*. It felt great (of course, the nice sunny weather helped), and I need to be fitting more exercise in now. Remember, no matter how busy you are, make time for working out — it’ll help you feel good, it’ll decrease your stress, and it’ll help you actually get more done.

And now, enough of this cleansing business. There’s a lot of love here, but GO GET THE BUTTER. In a day or two, we’ll be back to yummy foods. But expect more of a balance going forward – sure, some sugary yummy, but also yummy and healthy, stuff everyone can enjoy. Not just boring-ass dietary monks. Mmm, saffron.

*That will be too much physical activity for some, because the three week cleanse can be a lot for your body to handle, but definitely walk. You’ll be glad you did.

A Pep Talk

April 18th, 2008

con huevos

So right.

I had this big plan, you guys. This really awesome super duper fabuloso plan to write every single day during this diet thinger. Like NaBloPoMo, only um. Not national, just me. Also not a month. So MeBloPo… nevermind. Anyway, the point is, I was TOTALLY going to do it. I had it all worked out in my head, how I’d guide you through my experience of the Standard Process Wholesome Medley Purification Cleanse (go to page 13 of the .pdf pamphlet, and no I’m not making up the name), take it day-by-day and even break down what I was eating, how I was making it through, and so forth.


OK so seriously. Somewhere in the middle of the first week it occurred to me. If I had updated you every day, this would have turned into a horrifyingly boring food and exercise diary, combined with the following commentary:

DAY 1: “Hi! I’m Leah! Read along as I enjoy torturing myself and self-righteously assert how it will be NO BIG DEAL WHATSOEVER to eat nothing but steamed vegetables, salad, fruits, and lean proteins for three weeks! Watch as I mistakenly assert it will be easier this time, since I know what I’m doing! So convinced am I of my all-mighty powers on this first day I am going to march right off to join a friend at a Thai restaurant for lunch and then hang out with Molly at the farmers’ market and a bakery in the afternoon! Okey dokey!”

DAY 2: Man. I want a snack. And chocolate. I should have been more organized. This blows already.

DAY 3: Holy crap, I am so hungry. SO HUNGRY. So goddamn hungry. And yet I am eating constantly. Plus my muscles are tingly after only 30 minutes of walking. I forgot about all of this. The first week sucks.

DAY 4: OH. MY. GOD. THE GAS. Was it this bad last time? What did I do wrong? Whatever it was, God forgive me and stop the explosions.

DAY 5: Oh, I feel better. Mmm, smoothies.

DAY 17: I do really want a cracker but I feel SO much better. Cheating sounds fun, ending this sounds fun, but… feeling better, well, feels so nice for a change.

So I realized: I should have done this daily blogging business when I did the cleanse/diet/detox/whatever the first time around. I was SO STRICT and dedicated the first time, and I was really focused on the diet. I mean I was basically living like a monk: I stuck to the prescribed supplements and foods with no deviating. Not one single cheat. Every day I wrote down what I ate, including meals, snacks, and smoothies. Every day I meditated and took notes on it. Most days I exercised and I made notes on that too. I was a model participant and the experience was almost fully documented. But as with everything, the first time was different. I was basically living alone (my roommate was not around a lot and anyway, roommates are different from significant others and/or family), I was able to work at home almost the entire time on a schedule almost entirely of my own making, and it was late summer and the weather was rather conducive to constant outside activity. I was also not in a big socializing mood, so “enjoying” my steamed kale with lemon was a lot easier. This time, I’m not as focused on the cleanse, for many reasons. So even though I knew what to expect, it’s not as easy. Even though I publicly announced I was going to, I almost wasn’t going to write about it at all, until Penny e-mailed me.

Penny’s a reader who found me while searching for information on the Standard Process three-week purification diet. She tried it once before and gave up after a few days, but she’s giving it another valiant go, starting soon. To this I say: PENNY, YOU CAN TOTALLY DO IT! I know you can. Herewith, some hints and tips to keep you on your path.

1. It is not easy. The first three to five days are the absolute hardest. Your body feels kinda whacked out, you’re hungry, you’re craving different foods (especially sugar). Just get through those first five days. Set yourself that little goal. You can do that much. Then once you’re through five days, you’ll say to yourself, I might as well go to seven, now that I’m here. And then you’ll have done a whole week!

2. Get organized before Day 1. Buy the following things: flax seed oil, juice, bananas, and frozen fruits for smoothies; eggs; frozen raw shrimp (find the recipe on my blog for an easy way to make them); at least one or two lean proteins like a steak or some chicken; lots and lots and lots of veggies and fruits. Get yourself situated.

3. When you steam your veggies, make extra so you have leftovers for lunch. Make your salads enormous so you fill up. And get creative. It’s spring! New fruit and veg are popping up all over the place! Ask if you’re allowed to use a little olive oil and vinegar; if not, use some lemon juice. Get creative. See that photo at the top? Fry an egg on high (in healthy oil) and put it on a salad like the photo below; it wilts the greens slightly and the runny yolk becomes part of the dressing.

with neighboring ingredients
4. Mix it up. DO NOT eat the same thing every day. You will want to kill everyone around you and yourself. Eat a variety of proteins (shrimp, scallops, calamari, fish, chicken, steak, etc.). Some days eat more steamed veg, some days eat more salads, some days have an extra smoothie.

5. Resign yourself to the fact that you are not going to be able to socialize as much during these three weeks, because socializing on this thing is hard. It requires an enormous amount of will-power. If you do socialize, it will not be in the way you normally do. You’ll have to drink only water (or, if you’re allowing yourself some coffee or tea, during your one coffee or tea moment of the day). You’ll have to eat whatever you can eat and not share the yummy stuff your friends are having. You can’t snack like everyone else is doing, unless there’s a fruit and veg plate out. You’ll have to be the pain in the ass person who dictates where you go because “um, that place? I don’t know if they have anything I can eat there.”

6. If it’s important for you to do it, and you feel you’re getting benefit from it, try to ignore those who want you to cheat or end early. Friends and family might think you’re crazy, or you’re not getting benefit, or you’re getting too skinny. But the thing about this “cleanse”? It’s not a crazy fast, it’s just a really strict, somewhat boring, very limited diet full of healthy, clean foods. And a lot of supplements*. If you’re following along — meaning you’re eating plenty of vegetables (especially the leafy green kind), fruits, and lean proteins — and if you’re feeling good, then stick to it. Listen to yourself and your body. You’ll know if something is wrong. And if something is wrong, then talk to whoever is monitoring your progress, and see if you should end it early.

7. Take notes! Keep daily progress reports. Not just what you’re eating, but how much physical activity you’re getting, whether you’re meditating (which I highly recommend, right after you wake up, starting with five minutes at a time), how you’re feeling. That way you can see your progress in writing and feel like you’re getting somewhere.


Me? I’m almost done. I don’t want sweets, except maybe a square of dark chocolate. What I want are basic carbs, like a piece of baguette. But I’m glad I did it, because I feel so much better. This time around I plan to maintain more of the “cleanse” diet in my everyday living. Unlike last time when it was a rather rapid descent back into bad habits. That way, maybe I can keep the cleanse for a once-a-year torture experience.

Healthy living, kids. Even that should be done in moderation.

*I can’t vouch for the safety of the supplements, nor do I have any scientific or clinical proof of their efficacy. I’m just going on my personal experience of this process, and I know that I feel much better, physically and mentally, after the three weeks than before. But as with anything of this nature, CONDUCT YOUR HEALTH PROFESSIONAL(S) BEFORE PROCEEDING. Seriously. Don’t be an idiot.

The hostess is a moron, and other news items

April 1st, 2008

Ok so, you guys? I am such an idiot sometimes. Like, OH MY GOD HOW DID I MAKE IT THIS FAR IN LIFE dumb. I am so drill sergeant hardcore no deviating EVER super duper strict on this diet and it turns out that, um, I don’t need to be quite such a tightass. I mean, I guess it’s good that I was all of the above the first time I went through it – so if you’re gonna, do as I did THEN, pls – because it gave me the truest sense of just how clean and lean and mean machine I could be.

But. Let’s say it’s late in the first day of your big intenso purification diet thinger, and you think O NOES am I getting that horrible flu that everyone else has gotten? What will I do? I can’t have soup! IT IS NOT ON THE OFFICIAL LIST OF FOODS. So you eat other stuff, none of which is nearly as satisfying as soup would be. Especially soup with sizzling rice in it. Or soup with wontons or soup that resembles pho. But then you’re informed, by a very smart person, that you can in fact have soup. Just no noodles. Or sizzly rice bits. And obviously no sugar or dairy. But soup, and vegetables and protein cooked in soup, which it turns out are all allowable in limited amounts.


Somehow I transformed the diet into the most ascetic, streamlined three weeks imaginable. And while I am grateful for the ability to have soup, I am also torn: I kind of liked monkifying myself. So: What to do? I will discuss this really fascinating dilemma tomorrow. Probably while also eating soup. Right now, however, I am going to go get some rest, which will do me just as much good (more) as soup would have.

I think mostly the problem I’m having at the moment is the fact that my BRAIN is soup and I’m scattered and it’s all I can do to write this sentence, let alone somehow get it to make sense. So tomorrow’s agenda: the random assorted tidbits that made up today’s menu (and tomorrow’s), the forgotten “joys” of the SP Cleanse supplement, thoughts on artichokes, I should have eaten more Thai food, and the lovely Molly. Maybe more. Maybe not.

It’s that time again

March 31st, 2008

As some of you might remember, last year I spent three weeks on a Very Special Diet. You can call it a diet if you like, or a detox, or a total lapse of culinary sanity. You can repeat that part about THREE WEEKS, which is 21 days, which is a really long time to spend taking supplements and drinking smoothies and eating nothing but raw and steamed vegetables, fruits, and lean proteins. You can say a lot of things, and I will nod at most of them. All I remember is that at the end of those three weeks, I felt better than I’d ever felt in my life. So I’m doing it again.

Unlike last time, I’m going to keep track of what I do and how I do it this time around, to give you a better idea of how it works and whether it might work for you. That means if you’ve got any stomach or digestive problems, maybe you’ll find something in this to make it work. Or maybe you’ll decide to do just this very diet/detox/big batch of crazy yourself.

Of course, right before I started, I had my final meal (cooked by my dear friend Alan, and I think he put enough butter on my steak to not only last me three weeks but to honor this blog fully, since there won’t be any butter on this pages for many, many days). And I had to go ahead and torture myself by looking at a cookbook that I’d never bothered to peruse in depth – one of the fantastic “cuisines of the world” bargains I found at Borders, out in front, published in the UK and sold here for next to nada. I brought the Jewish cooking book with me up to Berkeley so my mom could see it, and lo and behold are there some amazing looking recipes in there – vegetarian chopped liver, bulgarian cucumber and walnut appetizer, mint and parsley tahini salad, smoky aubergine and pepper salad, and Libyan spicy pumpkin dip. And that’s just in the first few pages of recipes! Are you dying for me to try any of these?

Sadly, none of this is food I can eat for three weeks but this time I’m going about the diet and the re-entry differently: How do I want to structure my real diet when I get back to the “real” world? Which of these will work for me, and how I can incorporate them so that I stick to a healthier (for me and my restrictions) diet on a regular basis, while not feeling like I’m at steamed vegetable boot camp for the rest of my life? Can I find a routine if I don’t have strong structure like this diet going on? And how can I bring butter back without falling off my newly streamlined wagon? Chances are, you’ll see some of these recipes and others before April is over.

So tomorrow, when you see me posting about whole foods supplements and piles of steamed greens with lemon AND NO BUTTER TO BE SEEN ANYWHERE, it’s not an April Fool’s Day joke. It’s day one. And there will be 20 more to go.

Note: If you decide to follow along at home, and you’re in the Orange County/Los Angeles area, call up my friend Dr. Rudy Amicay and tell him I sent you. He’ll help you through it – I’m just here to give you my experience, and maybe some recipes along the way!

On second thought

February 22nd, 2008

The food I had at Maritime East is as good as the food I’ve eaten at Riva Cucina, just different.  I’m just so pro-Riva Cucina, I get carried away sometime.

Wait, have I even written about it here? No? Oooh! Time for dinner!

Oh my God, she lives

February 21st, 2008


I’m alive!

I know, it’s been rather… a while. But there have been oh so many reasons for it. And I mean many.

I’ve semi-permanently-for-the-time-being-at-least-the-next-year-maybe-more relocated to Northern California for my dissertation research. I’m staying at my parents’ house for the foreseeable future, as a broke grad student sometimes must, since I still have my apartment in Southern California. I’m away from my own kitchen, with its familiar appliances, equipment, accoutrement, and the perfect light in which to take photographs. I’m not cooking and baking only for myself nearly as much, or for me and one other person, but instead for me and my parents (as a token of my undying gratitude for their endless generosity) or for me and a very large group of friends. My routine and my own “way” have been totally thrown off. My stomach has been… well, you can guess how my stomach has been. And there have been some other, bigger, more personal changes that have kept me quieter and sadder than I might normally be.

But I’m still around, and I think it’s time to call it a comeback.

I don’t have too many photos of food for you at the moment, but I do have a few tales to tell. Of the 300+ cookies I baked for a reception for a friend’s new chamber music recital at the San Francisco Conservatory of Music. Of the collard greens in bacon recipe I made up for my parents. Of the eating out I’ve been doing now and again, here in the land of endless restaurants (but sadly, no sushi that compares to the sushi of Orange County). Of the “family” meals my friends and I have here, on a fairly regular basis, when we come together to cook, eat, drink, and laugh.

The other tales, the more personal and less food-related ones? I’m telling some (but not all) of those too, over at Oh Hey Great.

So let’s not waste any more time. Last night I went for dinner with my folks at a restaurant in West Berkeley my mom’s been dying to try. It’s called Maritime East and is the East Bay sister restaurant to Café Maritime in San Francisco. Like a total boob, I left my camera at home, which was a huge mistake because it was one of the better meals I’ve had in recent weeks. Not as good as, say, Riva Cucina but faultless and delectable just the same.

We shared most everything. This included what may be the single best burger I’ve ever had in my life, a cheeseburger with Neuske’s bacon and avocado and shoestring onion rings, loaded onto the ideal bun–soft but substantial enough to withstand the burger and all its juices without disintegrating, perfectly toasted, and just the right flavor to complement the burger. Which, did I mention, was cooked perfectly medium rare. The burger also came with fries (onion rings AND fries!). The onion rings were meant to be eaten as part of the burger, but my dad took them off and we shared them with the fries. By shared I mean inhaled.

We also had the “deviled” Dungeness crab linguini with a poached egg and Meyer lemon confit. The sauce was both rich and delicate, tomato-y and zesty, and had a kick of spice to it that came in at the end. It was creamy without being heavy, not coating the tongue but bewitching it with a complex layering of flavors.

Finally, we shared one of the small pizzas from the wood burning oven–a disc of chewy, blistered dough topped with artichokes, goat cheese, tomatoes, and za’atar. There may have been a few golden raisins nestled amidst the white puffs of cheese. Unfortunately, it was hard to slow down and examine it at length: TOO GOOD MUST EAT NOW. (I admit, we took half the pizza home and I had it for lunch today. It was just as good cold. Any remaining raisins had sunken in and once again, I was too entranced with the pizza to pull it apart.)

Oh. Did I mention? The side dish? That we should have gotten two or three orders of? Brussels and pea sprout hash. Please read those words again one more time: Brussels. And. Pea. Sprout. Hash. Let me explain that for you: Pea sprouts! (Or pea tips, if you prefer.) With Brussels sprouts! That have been all chopped up! And then sautéed together with maybe some garlic and I don’t know what else except maybe magic.

So in conclusion, friends and readers and anyone else here, if you live near Maritime East, you should go.

Meanwhile, I’ll be here, reading the comments you’ve left (they totally make my day, by the way, and make me wish I could go out for coffee with some of you), forcing myself back into a healthier dietary regimen (regime!), writing again, and most likely baking up some treats for my friends and neighbors along the way. If you happen to be one of those, drop me a line. Hell, drop me a line anyway.


Momentum, loss of

December 8th, 2007


Is this thing still on? Are you guys still there?

I know. A whole month! I was so good, for a whole month! Beyond good even – every day, two blogs, doing in my thing. And then it ended and I gave myself a day or two to catch my breath. I let myself relax and whammo, back to my bad old habits. Well, that and I had an awful lot to do, what with a million and one things to bake (handmade for the holidays, you know) and taking care of everything before I came back up to the East Bay for another ten days.

Oh, whatever, I suck, and there’s no use making excuses. BUT. I did bake an amazing amount of great stuff. I mean, wow. I made those Meyer lemon sablés, my favorite brownies, California fruit and nut bars with cocoa nibs, and marshmallows.

And pumpkin waffles.

And swiss chard with roasted poblano chiles and hominy, served atop white rice, alongside pan fried chicken.

Clearly, I have some catching up to do. And I will, I promise! First I have to finish giving a certain someone special a whirlwind tour of the East Bay, and then I’ll be back. I’ll even show you the cards I made to go with my goody bags of tastee-treets. OH THE EXCITEMENT. Can you handle it?

Assuming you’re all still here, of course!

NaBloNoMo, plus Shrimp and Braised Fennel

November 30th, 2007

gambas and braised fennel

I can’t believe I did it. I honestly cannot believe that I posted every single day on two blogs for 30 days. More importantly, I can’t believe November is over and December is here and 2008 is nearly upon us and oh God I think I just got short of breath from a touch of anxiety.

Today I got a little wild hair up my ass and decided it was well past high time to get on the organization train. Late this afternoon I went around town procuring items for baking (although what is up with most stores having only sweetened coconut?) and I scrubbed the holy hell out of my sink. We’re talking a serious deep clean – I soaked it in hot water and bleach, scoured it with Bar Keepers Friend (how that missing apostrophe breaks my heart) and with S.O.S. pads, used a toothbrush in the hard to reach places, and wiped it down repeatedly with paper towels and dish rags. Oooh, does that baby shine. It’s great! But also sort of a bummer because a) was it that dirty before and if so, ew and b) now I don’t want to use it.

gambas and braised fennel

I was going to start baking tonight, but by the time errands and sink spit-shining were done I was so hungry I could barely see straight. So instead I cooked, and messed up my nice pretty sink.

The other day, my mom (who is a physician) told me that fennel is supposedly very good for digestive problems. Well, boy howdy, and here’s me over here been dying to try that braised fennel with Meyer lemon and parmesan that Luisa wrote about earlier this year. And I have all these Meyer lemons lying around because I’m making so many of those Meyer lemon sablés. So at the store, I got some fennel, and tonight I made it.

There must be an error somewhere in whatever information my mom was given, because there’s no way something that tastes this fantastic can also be good for me – particularly not me of the endless digestive woes. Oooh, if this is good for me, I am in heaven.

I laid it atop some pre-made grits-in-a-tube (thank you Trader Joe’s! Like polenta-in-a-tube, only white) and I paired it with one of my favorite quick ‘n’ easy main dishes: gambas a la plancha. Or, at least, my version of them.

gambas and braised fennel

Do you have frozen shrimp in your freezer? No? You should. Especially if you are an IBS-sufferer. Frozen shrimp are so perfect and so very handy, when it is 7:30 p.m. and you are starving and you need to eat NOW and there is nothing in the fridge and you refuse to risk getting sick and you’re also not hauling your ass to the store. I have both the e-z to peel shell-on shrimp, as well as the pre-shelled kind; the latter come in handy when I’m putting the shrimp in something or need to chop them up into bits. I get both at Trader Joe’s, I’m sure you can find a similar version at a happenin’ store near you.

The rich saltiness of the shrimp played off the creaminess of both the fennel and the grits, and the deeply infused lemon flavor of the fennel gave the shrimp the extra bit of pizazz they needed. And the grits were the perfect foil to the powerful, complex flavors of the two stars. Best of all? It’s honestly good for you, IBSers and gluten-free people alike. Lactose-intolerant too, if you leave off the parmesan! Ah, a meal for the arsenal. So to speak.

Now if you’ll excuse me, I have to go lick out the pot and re-scrub the sink.

Gambas a la Plancha, a la Leah

4 oz. jumbo shrimp, preferably shell on/e-z peel (16-20 count, so this will be about 5 or 6 large shrimp)
1 tablespoon olive oil
1 clove garlic, sliced
crushed red pepper flakes, to taste
salt and pepper, to taste
Italian parsley, chopped (I know there’s none in the photo – in my rush to eat, I forgot to put it on)
lemon wedge

1. Defrost the shrimp: place in a strainer and run cold water over them for 5-7 minutes until they are defrosted. They’ll be nice and pliable.

2. Heat the oil in a medium skillet over medium-high heat. Add the garlic and cook until soft, 1-2 minutes. Before the garlic browns, add the red pepper flakes and cook for a minute more to release the flavor. Remember, the more you add, the spicier they will be – I usually do a sprinkle or three of the shaker.

3. Add the shrimp to the pan. Cook for about 2-3 minutes, or until bright pink. Turn the shrimp and cook on the other side. They should be bright pink on both sides, with a nice white inside. Do not overcook or you will have rubbery shrimp. Season to taste with salt and pepper. Sprinkle with parsley, and serve with lemon on the side.

Serves 1

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