It’s 4.20. I’ve circled the block of Selma and Cahuenga for twenty minutes and finally settled on a parking spot…or, rather, been chosen by the parking gods to receive the benison of a parking spot in West Hollywood.
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The Connoisseurs' Gasoline and Coffee Fund
Ranked in the top 3 questions people ask me about my trip is: “What will you do about food?” (The others being “You’re going alone?” and “What are you going to do for work?”) Depending on my mood, I answer in varying admixtures of snark and sang-froid. But as of today, I can now answer this concern with the story that just took place:
What must it be like to wake up in a house, stumble across a floor, make coffee in a kitchen that Frank Lloyd Wright designed?
A transportation professional obliges me with his views on musicians, Lebanese food, and the trials of moving from one place to another.
This evening, while Sister dozed pregnantly on Grandpa’s old sofa and BIL looked for an Adobe download code, I made the first pass at a trip itinerary.
Two weeks ago, when Jenna and Drew came back from their anniversary outing, I saw her slip a check into my purse.
A model talks about summer camp, blacksmithing, and being objectified.
I see that I’ve been talking (and posting) as if I’ve already left.
Back from the retreat of housesitting, faced with my room full of stuff, I began to panic again. But in slow, sad motion this time. Breaths were sighs, and I frequently stopped in the hallway, unsure if I was going to or coming from or what for.
This comes from J.P.’s book This Is Raw! I have my doubts that many people could reproduce his “rawcipes” (as he calls them) with the same results. His love of not only food, but feeding people, is at a level you usually only find in Mediterranean mothers and barbecue chefs from the deep south.
But maybe you’re one of those people. So you can try. And if you’re good at it, buy his book.
This is probably my favorite dessert that he makes.
This could have been the most expensive recipe to develop. Described as the gooey center of a traditional cinnamon role, this recipe keeps our customers coming back for more. Cinnamon has a regulatory effect on blood-sugar levels and aids in the lowering of LDL cholesterol. These will totally replace your need for traditional cinnamon rolls and other bakery type desserts and leave you with a feeling of warmth and satisfaction in your gooey center.
- 3.5 cups walnuts
- 1 cup dates, soaked
- 1/4 cup carob powder
- 2 tsp agave
- 1 tsp coconut oil
- 1 tsp H20
Grind walnuts fine. Puree the dates and combine with the walnuts and mix well. Blend the remaining ingredients and set aside. On a Teflex sheet or parchment paper, sprinkle a layer of cinnamon. Press the dough into the cinnamon. Make a rectangle about 8×6 and about a 1/4 inch high. Spread the carob goo evenly. Use sparingly. Roll it up and refrigerate.