June was so good. Like so good I wish it didn’t have to end. Here are a few of my favorites from the month:
Moonrise Kingdom I went to see Moonrise Kingdom the night it opened in SF. What a MASTERPIECE! First love. Whimsy. Nostalgia. Welcome to the wonderful world of Wes Anderson. His films have a very special place in my heart, as do his characters – Maxwell Fischer, Margot Tenenbaum, Steve Zissou. I’ll be adding little Sam Schakusky to the list. I want to watch it over and over and over again. And I want to go to summer camp.
Beach House Bloom Gorgeous. Lush. Dreamy. The official soundtrack of Summer 2012. This is in heavy rotation at the moment. Beach House just keeps getting better and better.
Girls I have to admit I was hesitant at first, not because I had been paying attention to the buzz that it had generated (I was actually completely in the dark), but mostly because I had imagined something pretty generic. After catching the last few minutes of an episode, I decided to check it out from the beginning, which resulted in a three hour, six episode marathon. Girls perfectly captures those awkward, at times painful to watch, often hilarious moments that are so very much a part of being twenty-something. I find it admirable that Lena Dunham has created a female protagonist who is far from perfect, even somewhat unlikeable, yet you find yourself routing for her. She also birthed the most quirky, complicated, loveable man/boy on television. I can’t wait for season 2.
au revoir, foie gras My sister and I had been meaning to have dinner at Gary Danko since last September, we just never got around to it. But we were especially motivated to get a reservation this month so that we could have our last rendezvous with foie gras before the ban. Oh California, I love you, but sometimes I just don’t get you. I decided to go big and ordered the five course foie gras tasting menu, which included a foie gras torchon, seared foie gras, foie gras custard, squab with pistachio-crusted foie gras, and foie gras profiteroles. You only live once, right?
SF Pride Since my early twenties, this has been one of my favorite weekends of the year. It is always filled with good friends and sentiment and the best kind of ridiculousness. It is also a reminder of why San Francisco is such an amazing city. This year, I learned a few important lessons: 1) You’re never too old for Pink Saturday, especially if you’re with friends. 2) Your judgement is slightly impaired after a couple of bourbon cocktails; you should listen to your friend when he says you should not get the Four Loko. 3) After age twenty-nine, you are too old to consume malt liquor energy drinks (chased with a beer) and you will pay for it the next day. And maybe even a little the day after that.
lavender strawberry shortcakes One of my favorite vendors at the farmers’ market sells Albion strawberries. They get sweeter every week and I’m totally addicted. They are perfect in their natural state, but I especially like them dressed up as a shortcake. The lavender biscuits are an excellent platform for the strawberries and I love the simplicity of the creme fraiche on top, which really ties it all together. A lovely way to end any meal. I also imagine this making an appearance at brunch.
lavender strawberry shortcakes
from The Food52 Cookbook by Amanda Hesser and Merrill Stubbs
1 cup all-purpose flour
1 cup whole wheat pastry flour
4-6 tablespoons light brown sugar
2 teaspoons baking powder
1 teaspoon salt
1 tablespoon fresh lavender flowers (or 1-1/2 teaspoons dried)
8 tablespoons cold unsalted butter, cut into 8 pieces
1 cup heavy cream, plus more for brushing
2 quarts small fresh strawberries, rinsed, hulled, and halved
6 – 8 tablespoons creme fraiche
fresh mint sprigs and lavender flowers, for garnish
Heat the oven to 350F. Combine the flours, 2 tablespoons light brown sugar, baking powder, salt and lavender flours in the bowl of a food processor and pulse a few times to mix and break up the lavender. Drop in the butter, one tablespoon at a time, while pulsing. Mix until the dough resembles course meal. Slowly add the cream, pulsing until just incorporated. (Alternately, you can make the dough by hand using a pastry blender or two butter knives. Use a fork when adding the cream.)
Drop 8 large scoops of dough onto a parchment-lined cookie sheet. Brush the tops with heavy cream and sprinkle with turbinado sugar. Bake for 18-20 minutes until lightly golden brown. Remove from the pan and let cool on a wire rack.
While the biscuits are baking, gently toss the strawberries with a few tablespoons of brown sugar (taste to determine how much sugar to add) until some of their juices are released. Set aside.
Slice the biscuits in half crosswise. Lay the bottom of the biscuit on a plate/bowl and spoon some strawberries and their juice over the biscuit. Add a dollop of creme fraiche and top with the other half of the biscuit. Garnish with mint and lavender flowers.