Julie, Julia, and Me

For those of you who haven't seen Julie & Julia, you must either be a single straight guy, or have been under a rock. I was the latter...until a couple of weeks ago when I finally rented the movie EVERYONE was telling me that I must see and would consequently, immediately "love".

I prepared myself for a serious engagement with the DVD player, sitting cuddled in blankets at the cabin, adorned in sweatpants and sipping spiked cider that Evan made.

The verdict?! I absolutely LOVED this movie. It brought back my own memories from living in Paris and going to Cordon Bleu (was that really 8 years ago that I was there!?!) and made me remember how much I love to cook and eat. My life has gotten so frantic in the last year or so, that I've neglected my dear blog that I started out of so much love for cuisine, and my desire to create something from that (my business). The movie reminded me that it was time to get back to my roots, or at least devote more time to my beloved hobby.

In my culinary renewal spirit, I decided to peruse my recipe book collection on my baker's rack for some inspiration and found a delightful surprise.

On the lower shelf was a tattered copy of Julia Child and Simone Beck's "Mastering the Art of French Cooking VOl II"!!

The inside cover told me that my darling aunt Pam (who passed away many years ago) had given this to my Nana for mother's day, May 1971. I suddenly realized that in my grief last year, after Nana passed away, that I had ignored the books and other small trinkets that I inherited, finding it too painful to look at. And here, almost one year later, my always generous Nana (and Pam) were still giving me gifts. I was overwhelmed. The best gift inside this (as I found out) rather precious and expensive first edition book, are the handwritten notes in the margins and in the back cover from Nana, always gathering more incite and recipes to enrich her culinary repertoire....

A week ago my mom sent me a surprise in the mailbox-a copy of Julie & Julia for my very own!! I have watched it a total of 3 times already and sit here debating about putting it on tonight. I find that the movie not only delights me, and brings back happy memories of my own from Paris AND of watching Julia Child on PBS as a little kid, but inspires me to use Nana's more recent gift to me and embark on my own adventure through the second volume, with the helpful notes of my grandmother scrawled inside.

It would mean I would have to face puff pastry again though, and I don't know if I'm ready for that hairy challenge...still have nightmares about that from Paris. Stay tuned.

Tricks are for Tuna

Tunafish is boring. Borderline awful at times. So boring and awful that the makers of said fish attempt to "dress it up" a bit, but most of us after having a chuckle at the bow tie or admiring the mermaid on the label, just see right through the lame little dog and pony show and put the chicken, I mean tuna, in the cart and move on to forage for more exciting grocery items.

Tuna's saving grace is that it is good for us, nice and high in protein, low on calories, there's protein...I'm trying to be positive here. So, when I'm in a positive mood I try to experiment with my albacore and entice it into something more exotic for my lunch. Sorry. This is all I came up with:

1 Can of tuna (packed in water, salt added-god! Have you ever bought it without salt? It's treacherous. Someone should put a warning label on that like they do on biohazard waste).

3 or 4 Dried Apricots

1/4 c of carrots (sliced)

1 Persian Cucumber

Slivered Almonds

Juice of 1/2 a lime

1/2 c of Mayo

Lemon Pepper

SADAF yoghurt dip seasoning (Deeelicious! It has mint, basil, tarragon, and other herbs. Find it in Mediterranean/middle eastern grocery stores)

Mix all of these ingredients together and chill. The aftermath is a delicious, light, refreshing and savory treat. It's that Sadaf seasoning that really does it. Head to the International Market on Balboa in Claremont to get it. Found those amazing little Persian cucumbers there too-cheap!

Some Pics from the SCORE networking Breakfast

Boy! This was an early morning. I must admit that I consider 5 o'clock to still be night time, but it was so worth it to drag myself out of bed to be part of such a great organization and be energized by such a wonderful group of women entrepreneurs!

Thanks Felena for taking these pics!

Be Beauty and Be Savvy (at the same time)!

This Saturday night, Be Beauty in Little Italy is the place to be! They are celebrating their one year anniversary. I'm so excited to be celebrating with them and that Savvy Cuisine is now featured in their beautiful boutique!

Be beauty

Savvy Cuisine on Display!

Hey everybody! Savvy Cuisine is going to be an exhibitor at the SCORE networking breakfast a week from today (January 22).

It was exactly one year ago that I went to this group as a first time attendee, with business cards in hand where the ink was barely dry and a dba that had just literally been filed. I was lucky to sit at a fabulous table of women entrepreneurs who inspired my journey and encouraged my endeavors. I am so grateful to SCORE for their assistance in my business as well.

I want to invite you all to stop on by and visit the Savvy Cuisine table!

To register click here.

Cheers!

Commando Goes Corbelli

Hi Everyone!

Savvy Cuisine's aprons are now being carried by Crobelli's in the Otay Ranch Town Center in East Lake! My good friend Cheri, formerly of the Candle Factory at Liberty Station, has a fabulous boutique right next to Macy's.

For inquires, call 619. 865.3085.

Savvy Cuisine Meets Up with FOCUS

Greek Salad on a Stick, catered by Savvy Cuisine. Recipe in this months upcoming newsletter!

A subtle warning to all wallflowers...

Thursday night at Wheel Works Savvy Cuisine got to mingle with San Diego's Fashion Industry Insiders and strut her culinary couture. There was plenty of sipping (on amazing cider and basil jungle juice) and snapping (with so many wonderful photographers wandering around).

These are a few snaps from the beginning of the soiree...