Hi…..It’s Sarah……remember me?
I know, I know the radio silence has been deafening lately. I’m back to some sort of normal life again so here I am ready to pay attention to this lovely little blog I created. While trying to figure out what to share, I was looking back at the last additions I’d made to my blog. I quickly realized a lot has happened and time has gone by so quickly! It looks as though I stopped posting right when I cut off the tip of my finger while working at the Montage. Man that was a bummer, my first trip to an ER…EVER! The finger situation had nothing to do with my absence on the blog, but working my ass off at the Montage did. Oh the Montage, my time at the Loft. Culinary boot camp is one way to describe it, shit show was sometimes mentioned, killing it, digging your ass out of the weeds, a blur, a blast, insanity….never boring and always exciting. The food was amazing, the Chefs were talented and so generous with their talent. I met great people while I was there and consider myself lucky to have spent time with them. Here’s a look at some of the crew I rolled with.Ben, Josh, Manny, Dylan, Spencer and Mike. Gary 86′d me on my last night. Wonder if they miss me….
I’m sure most of you know by now that I’ve moved on from the Montage. In late August I got a call from the Casa Laguna Inn and Spa asking me to come back as Executive Chef. I accepted the position, made a graceful exit from the Loft and jumped head first into my new role. Within 2 weeks I created a new menu, hired crew, had a menu tasting, launched my new menu and its all been going great since. Already working on the winter menu launching in early December.
k enough about me… wasn’t I talking about cookie season???This is the best almond cookie ever and even though she is blurry in this picture, Lily is the best dog ever. I got this recipe from my Dad, he used to make tons of these as gifts for all the nurses that cared for him back when he had his old lungs. Now he makes them for all the nurses and doctors that follow the progress with his new lungs:) I make them all the time for friends, for gifts, for parties and to help people feel better…….
2 sticks unsalted butter
1 cup sugar
1 teaspoon vanilla extract
2 teaspoons almond extract
3 eggs separated – 2 white together 1 whole egg and 2 yolks
3/4 cup finely chopped almonds
2 2/3 cups flour
1 teaspoon salt
48 whole almonds
Cream butter and sugar together until light and fluffy.Add the 2 egg yolks and 1 whole egg & the extractsbeat until eggs are incorporated and fluffy. add nuts.add flour and salt, mixing quickly but not too much, until all is blended well.With a scooper portion out all the dough into 1 inch balls or roll in your hand, dip them in the unbeaten egg whites. Place a whole almond in the center top of each cookie, brush the almond with more egg white and sprinkle your favorite salt on top. I use either pink salt or maldon salt.ready to bake at 375 for 13-15 minutesThe egg white glazes the cookies, the center is soft, rich and nutty. Seriously a great cookie. I’ve changed the recipe a bit from my Dad’s, no doubt I’ll hear about it from Dad.
Summer was a blur, besides getting my ass kicked at the Loft most days, I did find the time for fun stuff. A beautiful family wedding in Santa Cruz, JT & JZ with my Lolo, Yosemite with my Jim and a few rare beach days.
What have y’all been up to?