A glorious vision of health and beauty with citrus spiced salmon…

Dearest darling reader,

How are you? How’s your day going? Ready for your 3 day weekend? Well of course you are…God bless the Bank Holiday in all it’s brief-respite-from-work-even-though-it’s-guaranteed-to-rain loveliness. We’re British and we’re used to doing things in a state of perpetual change when it comes to the weather because if we didn’t go out every day with sunglasses, an umbrella & a set of snowshoes in our bags, frankly, we’d never leave the house.

The sun appears to have departed these shores to be replaced in residency by a polar wind – pop up only I hope – so this post comes to you from the hands of a lady wearing several more layers than you’d hope for in May, who can currently be found in that slightly overwhelmed, definitely overfed state that arises post-birthday. Or more accurately, post-week-long-and-eating-out-every-day-birthday celebrations.

I love it, I love any excuse to go and eat out and normally J and I don’t have to look very far to find one.

It’s someone’s birthday? Great!

You had an excellent ,meeting at work? Ace!

Oh look, it’s Tuesday? Woo-hoo!

The plus side of all this feasting is that you get to travel the world on your plate without the need for excess baggage fees or learning to sleep upright – I’ve been to India at Dishoom, Italy via Polpo, Britain thanks to the Soho Hotel, Peru through Lima and Japan by way of Shackfuyu this week alone – but the downside is the mysterious & unfathomable shrinking of one’s waistband followed by a general feeling of utter lethargy and the craving for something fresh, healthy & reinvigorating.

image12

This is where today’s delightfully cheeky little dish comes in – something that you can eat with sheer gusto knowing that it’s every bit as good for you as it tastes. Luscious, fat-on-your-fork flakes of salmon are smothered with a marinade that combines a citrus kick with the faintest hint of floral and served alongside a juicy pineapple salsa, coconut oil roasted sweet potato half moons, sweet & nutty red rice and creamy hunks of avocado, it’s the perfect dish for getting back on the culinary straight and narrow…

Read More

A Mission with Clint Eastwood and an unforgettable evening…

Sometimes an evening is so perfect you wish it would never end.

If any destination in the rest of the planet, the galaxy, the universe was offered to you right then, there isn’t anywhere you would rather be and you fear that if you leave that place and that moment in which you have fallen in love with everything about it, you may never be able to recreate whatever it is that has cast you under this spell.

Such is the magic of the Mission Ranch, Carmel.

image[9]  Read More

Full on feasting at the altar of Chipotle…

image (1)

What do the Culinary Institute of American and the fast Mexican food chain Chipotle have in common? The first produced the man who produced the second.

Steve Ells started Chipotle in 1993 after attending the renowned US cooking school and completing a subsequent stint as a line cook in San Francisco, an area infamous for burritos especially in the Mission district and you know what? The more I learn about both Steve and his ethos, the more I like. For instance, did you know that they only have 5 items on the menu because Ells believes that ‘it’s important to keep the menu focused, because if you do just a few things, you can ensure that you do them better than anybody else.’

I. Love. That.

Seriously, in a world where growth often come at a cost, be it financial or ethical, isn’t this kind of a great thing to believe? That it’s better to be known for being the best at one or two, or in Steve’s case five things, rather than being just ok at thirty?

Or how about this for a fact with which to dazzle your peers – did you know that there are no freezers, microwaves or tin openers in any Chipotle kitchen? So wait, if you can’t freeze it, reheat it or get it from a can, where does it come from? It’s fresh! Woo hoo!

Now I’m not going to go all out and suggest that a burrito a day is the way forward (although my inner fatty is just taking a moment now to imagine how freaking fabulous that would be) because burritos are large. I mean seriously big. Often the size of your arm, sometimes the size of a 6 month old baby, with the potential to deliver 1000+ calories per portion it’s not like they’re pushing spinach or blueberries off their superfood podia BUT let’s remember that just as there are bad calories, there are also good and anything that has beans, onions, peppers, avocado, lean meat and brown rice in it can’t be all bad.

Plus, and don’t even get me started on personal accountability although it looks like it might be too late for that, aren’t we all big enough and ugly enough to take on board the facts and make a decision for ourselves? Yes, if you eat a burrito a day you will end up being very large, very uncomfortable and not someone to stand upwind of but that would be your choice. YOUR CHOICE. Y’know how Chris Rock said that guns don’t kill people, bullets do? That’s kind of how I feel about food. Everything in moderation people. Coca Cola and Krispy Kreme won’t kill you but ingesting excessive amounts of their most calorific, fate and sugar laden products might. What you put into your body is your choice and yes, it might be bad for you but it didn’t force its way in like Watson’s nightmare cake scene from the ‘Young Sherlock Holmes’ now did it? Read More