Tableau Vivante

These guys are jammin!

Oh yes, I am still alive. Let’s just say my summer? Fuller than my brother at a bbq. That combined with a complete home computer collapse means I haven’t had the time or the ability to post anything of merit.

HOWEVER…this one’s a no brainer. And it’s an easy quickie thing to post.

The Fallen Fruit Collective (three guys for whom I have the utmost respect for their chutzpah) is holding their annual Public Fruit Jam this weekend. Bring along your home-grown or public fruit and any clean, empty glass jars you have and voila! Big gobs of jammy goodness for all.

Details? But of course!

Public Fruit Jam 2008!
Sunday August 3
12-3pm
@
Machine Project
1200 D North Alvarado Street
Los Angeles, CA 90026
213-483-8761

Hope everyone has had a safe and celebratory holiday weekend so far. We banged it out – pardon the pun – with family down the bay way where the fireworks aren’t illegal. My word, who knew Hawthorne was the home of the neighborhood block party fireworks extravaganza? It put some of the professional shows I’ve seen to shame. But the late night plus a flat tire in the morning meant the Pasadena market was not in the cards on Saturday. And, darn it all, it meant that I had to go to Hollywood on Sunday.

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My friend A is going to Boule for cannelés today. I am riddled with jealousy. And yet really pleased with myself for suggesting it. I mentioned in my last market post that I had picked a few up at Euro Pane (my haul is pictured above) after reading a lovely little Daily Dish entry by Amy Scattergood (we like her a lot and hope that the LA Times recent layoff threats leave her unscathed). A called them up and lo, they had a few. I’ve been aching to go to Boule for a while now - there’s just never much time. I do believe, however, the time has come. My drool shall not be denied.

EDIT: Cannelés obtained. Yum achieved. Happy fourth to y’all.

See that gentleman there? The caption under the picture says, “Duck fat. Seriously.” (Actually he’s a concerned real estate investor…but for our purposes today he’s a serious duck fat advocate. It’s a much more enviable position to be in, so he might very well be grateful for it.)

I love duck fat. It has less saturated fat than butter, has a higher flash point, and browns everything from potatoes to turkey patties (pictured above) to perfection.  I’ve rendered my own following these easy, step-by-step instructions from chef and culinary teacher, Amuse Bouche.  The nice bonus of doing it yourself? Tasty roasted duck. Not your game? It’s now relatively easy to find.  You can buy it already rendered online or at gourmet grocers like Bristol Farms.

For the rest of the bento, there’s a plethora of summer fruits including a few chunks of Mexican papaya and a mission fig.