So these are straight up Mexican Wedding Cookies, but I don’t want to call them that. They’ve got all the markings of the classic recipe: almond meal, cinnamon, a little citrus zest and most importantly in our line of work, people can’t resist gobbling them up. But I must take pause…..
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Did you see the dinner we threw for Bash, Please that was featured on Design Sponge? We served up a very unfashionable fish to some ladies all known for their popular blogs featuring style and design (Oh Joy, Bonnie Tsang, Bando, 100 Layer Cake, to name a few).
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There was a buzz going around the Santa Monica Farmer’s about a month ago because there was a new vendor, Frog Hollow Farm, that was offering the most spectacular pears I have ever wrapped my greedy mouth around. In this case, believe the hype. They taste as nuanced as a fine wine and, sadly, they are almost done for the year.
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Remember when those fierce Santa Ana winds came tearing through Los Angeles the first day of December uprooting fences and crushing trees onto rooftops leaving us all here to feel something akin to Dorothy, frantically clicking on our red bejeweled shoes mumbling “there’s no place like home”? Our electricity went out for three days too, but luckily Kelsey somehow scored the last high powered generator at Home Depot and our inventory was ultimately left unharmed.
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Any excuse to cook at Mc Grath Farms, we’re there! We love to roam the farm and forage our ingredients to prepare on our truck for another glorious Farm to Truck To Table Dinner. And those donuts you see, well the jam is from all those seascape strawberries we got in a few months ago.
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