I love escaping the pace of NYC every now and then. The non-stop nature of the city keeps the cycle of have more, do more, be more constantly flowing. Southern California allows a step away from that pace. A calm retreat into beautiful things – including the nicest mall I’ve ever visited. There was even a Snoopy with a gold crown on his head!
Another great perk of our visits is getting to see my sister’s band perform. We haven’t seen them since July, and they’ve gone into high gear since then and are absolutely killing it! Check out Cillian’s Bridge website.
Matt joining the band 🙂
As it relates to food, trying new things is a way of taking it easy for me. Especially when I have access to a kitchen double the size of mine 🙂
Blistered Shishito Peppers
1/2 lb. of shishito peppers – about 15 – 20 peppers
1 tbsp. olive oil
1 tbsp. coarse ground sea salt
Juice of half a lemon
Heat olive oil in a wok or deep frying pan (the oil may splash as the peppers are cooking)
Add peppers and cook for 3 – 5 minutes per side or until the peppers have softened and started to blister