Started with my favorite drink from this place.. The Penicillin..

doing a quick Google search, I was able to find how to make it!

2 oz. Blended Highland & Islay Scotches
¾ oz. Fresh lemon
¾ oz. Ginger syrup
¾ oz. Honey
Spritz Laphroig scotch
candied ginger for garnish

1. Shake all ingredients in a cocktail shaker.
2. Pour in a rocks glass with a block of hand-chipped ice.
3. Garnish with candied ginger.

Of course, we both got the burger… One thing that I really like about Sooj is that she’s always down to eat fattening food…. and she’s not fat.

To cap our dinner, we had a chocolate tart… it went well with the cappuccino.

Always a pleasure.

Link: Comme Ça Restaurant

Fanny Bay and Kumamoto oysters.

Because we showed up on the early side, we had a few drinks and appetizers off of the happy hour menu while our table was getting prepped. I ordered these pork sliders, which looked like fancy Sloppy Joes. They were very tasty.

For the main event, we all ordered the Comme Ça Burger - certified angus beef, cheddar, dressing, pommes frites.
Fact: New York Times’ Jane Sigal, in 2009,  called it the Perfect Burger Recipe.

Perfect is debatable. Still, delicious.

Something cool. The New York Times even published the recipe for this burger and bun.

Here’s a Copy + Paste:

Adapted from Michael David, Comme Ça, Los Angeles

Time: 20 minutes, plus 1 to 2 hours’ chilling

2. Heat oven to 375 degrees. Prepare a hot fire on a grill, or heat a large cast-iron skillet over high heat for 3 to 4 minutes. Sprinkle each burger all over with 1/2 teaspoon kosher salt and season generously with black pepper. Sear burgers on grill or in skillet for 2 minutes on each side. Transfer burgers to a broiler pan and bake for 4 minutes for medium-rare. Remove pan from oven. Position an oven rack closest to broiler element, and heat broiler to high.

3. In a bowl, whisk mayonnaise with ketchup, cayenne and chili powder, and season with salt and black pepper. Add lettuce and stir to coat. Toast buns. Top burgers with Cheddar and broil until cheese melts, about 30 seconds. Set burgers on bottom buns and top with lettuce and onion slices. Cover with top bun and serve, whole or cut in half.

Yield: 4 to 8 servings.

Adapted from Hidefumi Kubota, Comme Ça, Los Angeles

Time: 1 hour, plus 2 to 4 hours’ rising

2. In a large bowl, whisk flours with salt. Add butter and rub into flour between your fingers, making crumbs. Using a dough scraper, stir in yeast mixture and beaten egg until a dough forms. Scrape dough onto clean, unfloured counter and knead, scooping dough up, slapping it on counter and turning it, until smooth and elastic, 8 to 10 minutes.

3. Shape dough into a ball and return it to bowl. Cover bowl with plastic wrap and let rise in a warm place until doubled in bulk, 1 to 2 hours.

4. Line a baking sheet with parchment paper. Using dough scraper, divide dough into 8 equal parts. Gently roll each into a ball and arrange 2 to 3 inches apart on baking sheet. Cover loosely with a clean kitchen towel and let buns rise in a warm place for 1 to 2 hours.

5. Set a large shallow pan of water on oven floor. Preheat oven to 400 degrees with rack in center. Beat remaining egg with 1 tablespoon water and brush some on top of buns. Bake, turning sheet halfway through baking, until tops are golden brown, about 15 minutes. Transfer to a rack to cool completely.

Yield: 8 buns.

Link: Comme Ça Restaurant

For Friday dinner, Sooj and I met up in Redondo Beach…for fondue savoyarde ..

made with Emental, Gruyére and Comté, white wine, mustard, garlic & herbs…and served with French ham, proscuitto, smoked turkey, apples, and croutons…yum.

Link: Crème de la Crêpe

We had some drinks at the bar, while our table was getting prepared.

Penicillin: Blended Scotch, ginger, honey, lemon, Laphroaig 10 year…
and Rumble: Rum, lemon, blueberries

When they were ready for us…

mac n cheese

beet salad

darth playing with new phone and kickboxer having a good time

darth’s filet mignon. it was ehh.

burger. mmmm.

darth’s sister. i don’t think she really liked the burger. she only had one bite and tossed the rest away.

oh well. i’d come back.

Link: Comme Ça

Cooking Dinner Vol. I from William Hereford on Vimeo.

Link: Crepemaker

I also had a savory crêpe. In this case, tomato, cheese, spinach, and sausage, served in a casserole dish. It was pretty rich.

Craving satisfied. Cheers!

Link: La Frite Café

WORK from TheBewitchedHands on Vimeo.

Tip: The place is hidden inside the Rodeo Collection.

Link: La Patisserie Artistique

Here’s my sandwich (basically, Caprese + other stuff inside, maybe) w/ some mashed potatoes. It was good.

Link: Gainsbourg vie heroique – le site officiel

off SALM’s exclusive album for Colette.

Links: Buy Here

SALM

I’ve been in a kind of funk. I find solace in music. This is a relative oldie, but goodie from French band, Phoenix 

Lyrics:

They say an end can be a start
Feels like I’ve been buried yet I’m still alive
It’s like a bad day that never ends
I feel the chaos around me
A thing I don’t try to deny
I’d better learn to accept that
There are things in my life that I can’t control
They say love ain’t nothing but a sore
I don’t even know what love is
Too many tears have had to fall
Don’t you know I’m so tired of it all
I have known terror dizzy spells
Finding out the secrets words won’t tell
Whatever it is it can’t be named
There’s a part of my world that’ s fading away
You know I don’t want to be clever
To be brilliant or superior
True like ice, true like fire
Now I know that a breeze can blow me away
Now I know there’s much more dignity
In defeat than in the brightest victory
I’m losing my balance on the tight rope
Tell me please, tell me please, tell me please…If I ever feel better
Remind me to spend some good time with you
You can give me your number
When it’s all over I’ll let you know
Hang on to the good days
I can lean on my friends
They help me going through hard times
But I’m feeding the enemy
I’m in league with the foe
Blame me for what’s happening
I can’t try, I can’t try, I can’t try…
No one knows the hard times I went through
If happiness came I miss the call
The stormy days ain’t over
I’ve tried and lost know I think that I pay the cost
Now I’ve watched all my castles fall
They were made of dust, after al
lSomeday all this mess will make me laugh
I can’t wait, I can’t wait, I can’t wait…
If I ever feel better
Remind me to spend some good time with you
You can give me your number
When it’s all over I’ll let you know
If I ever feel better
Remind me to spend some good time with you
You can give me your number
When it’s all over I’ll let you know
It’s like somebody took my place
I ain’t even playing my own game
The rules have changed well I didn’t know
There are things in my life I can’t control
I feel the chaos around me
A thing I don’t try to deny
I’d better learn to accept that
There’s a part of my life that will go away
Dark is the night, cold is the ground
In the circular solitude of my heart
As one who strives a hill to climb
I am sure I’ll come through I don’t know how
They say an end can be a start
Feels like I’ve been buried yet I’m still alive
I’m losing my balance on the tight rope
Tell me please, tell me please, tell me please…
If I ever feel better
Remind me to spend some good time with you
You can give me your number
When it’s all over I’ll let you know
If I ever feel better
Remind me to spend some good time with you
You can give me your number
When it’s all over I’ll let you know
If I ever feel better
Remind me to spend some good time with you
You can give me your number
When it’s all over I’ll let you know

Link:
Phoenix’s website

I’m feeling this………with vodka on the rocks………

France Gall singing Nefertiti (written by Serge Gainsbourg).

lyrics:

Néfertiti
Reine barbare
Néfertiti
Prends ta cithare
Que ta chanson aille aux files
Des eaux du Nil

Néfertiti
Reine païenne
Tes bains de minuit
Belle égyptienne
Font rêver les crocodiles
Dans les eaux du Nil

Néfertiti
Reine d’Égypte
Néfertiti
Dors dans ta crypte
Que ton âme s’en aille aux files
Des eaux du Nil

Néfertiti
Sois pas inquiète
Belle momie
Tes bandelettes
Garderont leur parfum subtil
Jusqu’à l’an 2000

Vintage French chicks are hot.