This weekend, while the kids were visiting their grandparents, Michael and I spent a whole day...doing errands. Not what you thought I was going to say, huh? Hey, I'm old and tired. I'd been sick all week. A day of errands took all the energy I had. Also, we like doing errands together. We've spent many a date night driving from bookstore to grocery store to hardware store. It's unexpectedly intimate.
Our Saturday included:
- the tailor, who had altered the first suit I've owned in 15 years;
- brunch at Grub in Hollywood, home of the best tuna melt in Los Angeles;
- a rug warehouse in the valley, where we looked for something to cover the new hardwood in our hallway;
- Ikea, where I got a $20 desk for my work-at-home days (and we ate Swedish meatballs with lingonberry sauce);
- and dinner at Din Tai Fung Dumpling House in Arcadia, where it took me a few tries to get the hang of sucking the liquid out of their famous soup dumplings. Sorry, shirt.
Normally you find snow pea shoots in Chinese restaurants, stir-fried in a delicate sauce with garlic, ginger, chicken broth and maybe a little sesame oil. Instead, I made soup. I simmered the snow pea sprouts and the garlic chives in chicken broth, pureed and strained the mixture, and floated drops of sesame oil on top. The bright green broth tasted like hot water spiked with green peas, fresh and clear and clean. Emery, my 12-year-old, had three bowls and insisted I put some in his lunchbox tomorrow. He says it will be good cold. Who am I to argue?
99 Ranch Market soup with snow pea shoots and garlic chives
- 1 large bunch garlic chives, washed, trimmed and roughly chopped
- 1/2 pound snow pea shoots, washed and roughly chopped
- 4 cups chicken broth
- 1 tsp soy sauce
- 1/2 tsp toasted sesame oil (or hot chili sesame oil, if you prefer)
Add the soy sauce - you may need a little more, depending on how salty your broth was. Ladle the soup into serving bowls and drizzle each bowl with the sesame oil. Serve very hot.
|The amazing tuna melt at Grub in Hollywood|