DALE LEVITSKI

OMGOMGOMGOMGOMG

so dale levitski (THE ONE FROM TOP CHEF) lives in my neighborhood & i see him from time to time and TOTALLY FREAK OUT. he has a fancy-pants restaurant downtown that is too expensive for me. BUT he just opened a french bistro frog n snail, honestly like a block from my house. our neighborhood is really cute but there is honestly only two nice restaurants (i think its because all of boystown doesn't eat? idk) ANYWHO HE POSTED ON FACEBOOK THAT IT IS HIS BIRTHDAY AND THEY ARE HAVING THE SOFT OPENING TONIGHT AND MY FRIEND CALLED AND GOT THREE OF US SEATS I CANNOT EVEN BREATHE.

a crazy lady at work (not tomato lady) heard me screaming & squawking and brought me over two figurines, a frog and a snail... so i made dale a birthday card.

god i am so weird and lame but of course i have turned this into a full blown crush and i am a disaster. i shall keep y'all posted on how it goes.

long time no see

jesus.

since the last time i posted i have no idea what has happened. but i am ready to come back to this full throttle (half throttle?).

i saw these on tastespotting.com and just flipped out. i had never cooked (or eaten) persimmon before but they are so pretty that i have been looking for a way to use them. finally! i found this recipe & had a cocktail party to attend!



so this recipe is a twist on the classic melon & prosciutto combo. the jalepeno was thrown in for a little kick.



you just slice the prosciutto lengthwise, thinly slice seeded jalepeno, & eighth (?) the persimmon into equal sized pieces. i assembled the little bites at my house and then transported them to the venue (house). i don't remember the baking time or temp but it was hot and fast.



people started eating them before i got a chance to take a pretty picture! they were so damn good and i got to wow everybody BECAUSE NONE OF THEM HAD HAD PERSIMMON BEFORE EITHER! so i looked like a boss. (without like any effort, duh)

so i am going to try and do this more often but i am taking classes again and doing kettlebell twice a week (i know wtf). but in april i signed up for a butcher class where i get to hack a whole pig apart! i am totally pumped. okay y'all