Can I Get a Burrito & an A+O Ruffle Sleeve Blouse Please?

Can I Get a Burrito & an A+O Ruffle Sleeve Blouse Please?

Duchess Fare

L.A. Times

So are you all as obsessed with the current food truck fad as I am?
Secret confession-- I watch the Great Foodtruck Race on Foodnetwork. Only occasionally. I swear.
Who can deny crepes that come to your doorstep? Not I.

Anyways I was introduced to something that gets me even more excited than food in trucks.
Fashion in trucks.
Yes, you heard right.
Apparently fashion has taken a cue from our current affinity towards harboring items in large moving vehicles and has come up with some traveling stores.

This is the. coolest. thing. ever.
My fave Alice + Olivia apparently trekked about in a super sweet Airstream this summer. And they looked so good doing it!
If you'd like to read more about it check out the article on the L.A. Times website.
Now if only I could order a good carne asada burrito while purchasing a great pair of jeans.  . .

A Little Sweetness

A Little Sweetness

Apparently there is a tariff to be paid 

for delicious, organic, hand picked blueberries.

In this case the price was my skin.

Yes, yesterday was a day of reds whites & blues.

My red & white skin offset the bluest of blueberries.

But tonight was the sweetest revenge

as I enjoyed fresh blueberry compote

the fruit of all my labor.
The perfect ice cream topping.

So delicious.

Ingredients

• 2 cups frozen blueberries
• 3 tablespoons water
• 1/4 cup sugar
• 2 teaspoons lemon juice

Directions

Combine 1 cup of the blueberries, water, sugar and lemon juice in a small saucepan. Cook over a medium heat for about 10 minutes. Add the rest of the blueberries and cook for 8 minutes more, stirring frequently. Serve warm. 

Thank you Foodnetwork. You made my blueberries really special!

Tilapia + Escarole = Yum

Tilapia + Escarole = Yum

It's hard to get your leafy greens in.
Especially when you are dating someone
who considers cookies
leafy greens.
Yes he is that ridiculous! lol
But I have tricked my man with yet another
slight of hand.
Tilapia & Escarole from Foodnetwork.
A few hidden red potato wedges beneath the layer of escarole (I use spinach)
give it a really hearty flavor
Add some garlic, lemon & you have a delicious dish.
I used dill here, instead of the other herbs on the Tilapia.
Tricks him into eating healthy every time!

Ingredients

nocoupons

• 1/2 cup extra-virgin olive oil
• 12 ounces baby fingerling potatoes, halved, or small red-skinned potatoes, quartered
• 4 cloves garlic, smashed
• 1 head escarole (about 1 1/4 pounds), torn into pieces
• Kosher salt and freshly ground pepper
• 1 1/4 pounds tilapia fillets, patted dry
• 2 sprigs fresh oregano, leaves torn
• Juice of 1 lemon

Directions

Heat 1/4 cup of the olive oil in a large deep skillet with a lid over medium heat. Place the potatoes in the pan cut-side down. Add the garlic and cook until the potatoes are slightly golden and crisp, 4 to 5 minutes. Add the escarole, season with salt and pepper, then add about 1/3 cup water. Cover and steam until the escarole wilts, about 5 minutes.
Season the fish with salt and pepper; place on top of the greens in the pan and sprinkle with the oregano leaves. Cover and steam until the fish is just cooked through, about 5 more minutes.
Meanwhile, whisk the lemon juice in a bowl with the remaining 1/4 cup olive oil; season with 1 teaspoon salt and plenty of pepper.
Carefully lift the fish off the greens and transfer to rimmed plates or bowls. Distribute the greens, potatoes and pan juices around the fish. Drizzle with the lemon-pepper oil.

and if he's good (or bad depending on my mood) he might just get his version of a leafy green. . .