Keep It Simple

It has been super busy around Lark these days  (what’s new, right?).  A husband who had vertigo and is working on a crazy independent film.  A four year old with a broken arm (cast is finally off!) and an eye patch to correct his Amblyopia.  My work getting busy.  Visits from parents, step-daughters and in-laws (all wonderful) so it has been a bit quiet on the blog front.  I am always waiting for the time to take the perfect photos of the perfect recipe and write the perfect blog.  But that isn’t what this blog is about.  It’s about cooking, life, my home, my family, my friends and what is happening at Lark.  And yes, I can strive to find time to work on my photography and emulate some of the amazing food bloggers that I love to follow but for now, here are a few snapshots of life at Lark.

Summer vegetables coming in

Sun Gold Tomatoes on the Vine

Exploring simple vegan squash blossom recipes

(apparently it is as simple as sautéing the blossoms with some olive oil, fresh thyme and a pinch of sea salt)

My amazing son taking the patch and the cast all in stride

(with some distraction help from Nana & Papa)

Pizza Night

Celebrating my birthday on a rooftop with friends, at a spa, a decadent lunch, a family dinner & a shared celebration with my mom at The Burbank Starlight Bowl

My step-daughter, Charlie, coming home for a visit

Ollie & Charlie

Simple Sarnies – two ways

Roasted Pepper Sandwiches

Simple Roasted Pepper Sarnies – two ways
(or if you want to be fancy – Tartines)

For the vegetarian (me):

Roasted Peppers*
Fresh Basil Leaves
Shredded Mozzarella Cheese

For the meat eater (Charlie):

Pizza Sauce (or any marinara)
Roasted Peppers*
Fresh Basil Leaves
Shredded Mozzarella Cheese

Layer the ingredients on a good ciabatta roll and broil until the cheese is brown and bubbly.  Serve warm with more fresh basil leaves on top.

*I used the roasted peppers in olive oil from Trader Joes

See I told you it was simple and did I mention our summer veg has come in?


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