



In it's fifth year, today is the Leucadia Art Walk, bringing over 100 artists along the 101 to sell array of fine art of all different mediums. In addition to the art, there is also live music, a wine garden and other family fun activities.








I have never been to Show, which is located up in LA's Los Feliz neighborhood, but I think I am already infatuated with the store and it's products. My friend, Amy, recently moved up to LA to attend USC's MBA program, and quickly reported back on her find. I checked out the store online, and their modern and funky home products, accessories and lighting are right up my alley. She purchased my awesome Artecnica bright springtimes tea light from Show, which are unique and garner a lot of attention. I used them recently at a patio dinner party I hosted, and the bright colors made such an impact on the spread! I can't wait to check out this 'lifestyle store'!
Salmon with Snap Peas, Yellow Peppers, and Dill-Pistachio PistouBon Appétit | August 2009
A chunky pistou with full pistachio flavor adds depth to this fresh salmon dish. Want even more vegetables? Slice lemon cucumbers (a wonderful farmers' market variety that looks somewhat like a yellow tomato) and add a squeeze of lemon juice and a pinch of dill to make the perfect starter. Yield: Makes 4 servings![]() 1/3 cup chopped fresh dill 1/3 cup finely chopped green onions (about 2) 1/2 cup shelled natural pistachios or almonds, toasted, finely chopped 1/4 cup plus 1 1/2 tablespoons pistachio oil or extra-virgin olive oil 2 yellow bell peppers or orange bell peppers, cut into 1/2-inch strips 1 pound sugar snap peas, trimmed, strings removed 1 garlic clove, minced 1/4 cup water 4 6-ounce salmon fillets ![]() Mix dill, green onions, pistachios, and 1/4 cup oil in medium bowl. Season to taste with salt and pepper. DO AHEAD: Pistou can be made 2 hours ahead. Let stand at room temperature. Heat 1/2 tablespoon oil in heavy large skillet over medium-high heat. Add peppers and sauté until beginning to soften, about 2 minutes. Add snap peas, garlic, and 1/4 cup water; sprinkle with salt. Sauté until vegetables are just tender and water evaporates, 2 to 3 minutes. Stir in 1 rounded tablespoon pistou. Transfer vegetables to platter; tent with foil to keep warm. Reserve skillet (do not clean). Heat remaining 1 tablespoon oil in reserved skillet over medium-high heat. Sprinkle salmon with salt and pepper. Place salmon, skin side down, in skillet; cook until skin is crisp, about 3 minutes. Turn salmon and cook until almost opaque in center, about 3 minutes longer. Arrange salmon fillets over vegetables on platter. Spoon some pistou down center of each fillet and serve, passing remaining pistou alongside. |
I got this forward and it made me chuckle.........
Random Thoughts of the Day:
Do you remember when you were a kid, playing Nintendo and it wouldn'twork? You take the cartridge out, blow in it and that would magically fixthe problem. Every kid in America did that, but how did we all know how tofix the problem? There was no internet or message boards or FAQ's. We justfigured it out. Today's kids are soft.

The beginning of the San Diego summer could be marked by the annual opening of the Del Mar fair. This particular picture has special meaning to me, as it was my first ever ferris wheel ride. High in the sky, I sat with two of my girlfriends and watched the sunset over Del Mar Beach. It was a happy memory!
I was thrilled when Carla Bassi told me that Che Bella would create a floral arrangement for the reception table at my Cali Orange Crush opening. Using fresh-cut unusual flowers their creations are balanced and beautiful. Their open air store is full of sweet aromas and with poetry lining the space, romance exudes from all corners.