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Miso-glazed black cod - day 3

Miso-glazed black cod - day 3

It was the third day of miso marinade on the black cod and do you think I was scared to eat 3 day old fish? A little bit, but not really. I am putting my faith in this Epicurious recipe. Plus I made sure to check the fish before I cooked it. So did it taste any better day 3? I think the marinade got sweeter over time, but otherwise it wasn’t much different than marinading it over night. It tasted pretty awesome either way, but would probably be too sweet for weaker women than me by day 3.

To be honest, the cod tasted great every day so I got way more excited about changing my salad a little bit every day. For today’s salad, I used spring mix and baby spinach. In the salad I put tomatoes, carrots, grapefruit, a tiny bit of sliced onion and the best part… toasted pine nuts. I used the same dressing as yesterday because I think it is perfectly simple. Now all I can think about is all the stuff in my kitchen that will be great in my next salad. My eyes have been totally opened to how good a simple salad can be when you put a little love into it.

maguro benedict

maguro benedict

Leading up to the Honolulu marathon, I was on a sushi kick. I was also nervous about eating anything too heavy, so for breakfast the day before I had the maguro benedict at The Cream Pot. It is raw tuna over a poached egg, avocado and rice instead of english muffin. I would have never have thought of this, but it was delicious.

We stumbled upon The Cream Pot because the local breakfast place had at least an hour wait. The Cream Pot was like what I imagine an American breakfast joint in Japan would be like… if that makes any sense. In fact, all of Honolulu made me wish I was in Japan. The restaurant had these amazing pictures of all their food that they put on the table so I knew after the race, I had to go back for a more decadent breakfast.

strawberry french toast

strawberry french toast

The strawberry french toast is sorta made like a souffle to make it all light and fluffy. It takes 20 minutes to prepare.

mini strawberry crepe

mini strawberry crepe

A lot of the breakfasts come in a set that comes with a mini crepe for breakfast dessert. I didn’t feel that awkward taking pictures on my food in Honolulu because all the Japanese were there taking pictures of their dishes as well.

rack of lamb

rack of lamb

I am still in the throes of a love affair with lamb. Today at the market, I saw rack of lamb on sale. I have cooked individual lamb chops, but never a whole rack. I decided to buy it and give it a try. I found this simple recipe on Epicurious, which also allowed me to use fresh rosemary, parsley, and thyme from my container garden.

I needed something to go along with the lamb and I just received my first CSA box ever. Whenever I had previously contemplated signing up for a CSA, I worried what I would do with all that kale. I don’t know why I thought kale was a given in a CSA box, but I must have been on to something because I opened the box and bingo… kale. I have never cooked kale. I am not sure if I have even ever eaten kale. I decided to make kale chips. I also served some heirloom tomato and avocado with a little balsamic vinegar.

lamb, kale chips, heirloom tomato

lamb, kale chips, heirloom tomato

So, what did I think? I checked the lamb temperature a few times and confirmed that it was the right temperature for medium rare, but the doneness freaked me out a bit. Maybe I am a medium lamb girl. The kale chips were… like… slightly bitter, insubstantial papery things. Everything was seasoned well between the garden herbs on the lamb and the sherry vinegar on the kale chips. All in all, it wasn’t a bad meal for a mellow day where I did marathon training in the morning and just wanted to lounge about for the rest of the day. I have another week to figure out something else to do with kale before the next CSA box arrives. Now what to do with all that eggplant?

Some interesting stuff about cooking a rack of lamb

my first tomato

my first tomato

One nice thing about living in LA is that it is perfect for gardening. I only have a balcony, but I was able to start a container garden. I am growing basil, parsley, thyme, rosemary, sage (2 kinds!), chives, green peppers, strawberries and tomatoes. I have never gardened before other than some experimentation for the Wildflower Meadow Glacier Robot way back in the day. I harvested my first tomato this week. It sat on my counter for 2 days because I wasn’t sure what to do with it… one tomato. Plus I was nervous. What if it tastes bad? I hate a mealy tomato.

tomato with a little balsamic and salt

tomato with a little balsamic and salt

After an especially hot marathon training run, I was feeling like I needed some salt and nutrients to replenish. I cut up my little tomato and ate it with some balsamic and a pinch of salt. Pow zoom, what a tomato. I can’t wait to harvest the other 5 tomato buddies that are on their way.

me as a tomato

me as a tomato

Speaking of tomatoes, I have a tendency to turn as red as one when I run. Today was an extremely hot 7 mile marathon training run. I tried out a running skirt and it was awesome. Who knew? No pickles and peanut butter today though. Please consider supporting my efforts by donating to AIDS Project LA in my behalf. I will definitely think of you when I cross the finish line tomato red after 26.2 miles of Honolulu heat.