Issue #07 (April 2024)
Where We’re Going
Little Long Pond
Back on the island after a few months away and I cannot tell you how fast I got to Little Long Pond. It took me merely hours after our drive to hit the trails of LLP. It’s absolute mayhem in the summer, but in slower, quieter months, it’s a favorite part of my daily routine.
With the sea on one side and the pond on the other, and so many beaut
ifully maintained trails and paths, it’s just the best. My pup Saul and I know those woods by heart and watching him return and dance around in his happy place warmed my heart.
What We’re Eating:
Skillet Dinners
One of my favorite things to make in cooler months are skillet dinners. It’s minimal clean up and taps into “intuitive cooking,” without exact measurements, drawing on your own preferences, which is how I prefer to cook.
This is my play on an old Bon Appetit recipe, but you should use what’s in your fridge and substitute your favorite protein.
Set the oven to 400°. In a cast iron skillet warm olive oil, and add ground lean organic chicken or turkey (let's say 8 oz), stir in salt, cumin, paprika and ground pepper, and cook until browned. Remove meat from your pan and set aside. Rewarming the pan with oil, and keeping the seasoning and juices from the meat, add two 4 oz cans of diced green chiles, one thinly sliced onion, and one thinly sliced yellow squash and one thinly sliced green zucchini. Sauté until tender. Add the protein back into the pan, and combine.
Add a generous amount (I like 1-2 full packs of shredded jack, cheddar and mozzarella cheese, depending on how many people I’m feeding) of cheese on top, sprinkle to cover the veggies and the protein. Pop in the oven for 30 mins or until the cheese is browned and bubbling. Finish with cilantro and lime wedges. Serve with warmed tortillas or tortilla chips, or simply eat as is!
I cannot stress how easy and delicious this is. It’s not glamorous, but it’s a wonderful Thursday night and I’m HUNGRY meal. It’s also fun to enjoy with a group. Serve with a chilled pét-nat or a simple mezcal and lime on the rocks.
What We’re Drinking:
Golden Rule Espresso Martinis
I am not traditionally an espresso martini gal but I was drawn to this product initially because of the amazing packaging, they come in adorable little cans with great graphics. I had one on ice during a dinner party in Santa Barbara, and I am in love. We will be carrying them at TSM this year, but until then, you can find them online at Total Wine for $18.99 for a four pack.
What We’re Listening To:
The Salt Market’s Bossa Nova Playlist
I know I’m an 80 year old at heart. I ALWAYS have been. I find comfort and glamor in old fashioned things, including music. April’s playlist is all Brazilian jazz and bossa nova. Some easy listening for slowly emerging from Winter’s long sleep. It’s April y'all! It’s Spring and we made it. Before we know it we’ll be complaining about the summer heat.
