YouTube clip via LittleBiko

Someone wise once told me that in order to fall in love, you must be able to risk everything including getting your heart burned. He once told me it is about jumping and leaping with presumably good faith with the person you will be trusting. Now, if that isn’t risky business to partake in, I don’t know what is.

Is it worth it? Risking everything on the line for a chance at love? I am sure most of you have heard “It is better to have loved and lost than to have never loved at all”. I guess this fool had some rose colored glasses because I’ve also heard,

“It’s a thin line between love and hate”.

Breaking down of all of the years of wisdom bestowed upon me, I have conducted this bittersweet symphony, “It is better to risk everything in the hopes of falling in love but if it doesn’t work, you can look back and smile but still end up with a broken heart or some serious heart burn”.

After reading Sinosoul’s review (quick excerpt to follow),

How does previous night’s dinner make you late to work the next morning? When you must explode with something fancy in the toilet.

Doesn’t exactly fulfill my thoughts of the perfect romance. I can’t believe against all of my better judgment ESPECIALLY after hearing all those: spicy, steamy, fiery, and somewhat explosive details, I went in for a tryst at Jitlada.

I digress, I went to Jitlada because I was hoping to fall in love.

Image via Sinosoul

Deep Fried Shrimp with fried basil leaves. Very crispity crunchity and oh so remarkably savory with a hint of heady earth. This was one of my favorites.

Image via Sinosoul

Looking back on my experience with Jitlada, I should have read between the lines and noted all those red flags better. *Cough* Gold Standard where the Jitlada stand nearly burned my tonsils off. I could have prevented some major heart burn and other kinds of burn (which I won’t mention because frankly it involves splashing milk on my bunghole to control the BURN).

Did you know milk helps coat the stomach to prevent irritation?

Image via WeezerMonkey

Thai Iced Tea also help aid the burn. I needed a lot of Thai iced tea after the spicy raw blue crab salad.

Image via WeezerMonkey

Fried chicken with tumeric. Yes, Jitlada you gave me heartburn, but I can still remember your taste on my lips.

 Dining buddies for the evening.

www.deliciouscoma.com

www.bsideblog.com/

foodwoolf.com

gastronomyblog.com

eatdrinknbmerry.blogspot.com/

teenageglutster.blogspot.com/

oishiieats.blogspot.com/

foodshethought.blogspot.com/

starchymarie.blogspot.com

dailygluttony.blogspot.com/

lifewithawhisk.blogspot.com

weezermonkey.blogspot.com/ (awesome pics!)

infinitefress.blogspot.com/

wanderingchopsticks.blogspot.com

I love the Sherman Oaks Farmer’s Market on Tuesdays. Why? Ho hum, well because the Sherman Oaks Farmer’s Market has damn good food.

I enjoy the rotisserie chicken and garlic potatoes by Grill Masters. Just smack me with a clove of garlic, and I will love you for a long time. Better yet cut the top of the bulb, drizzle some olive oil over it, and let it roast. I honestly have no idea why garlic gets me so giddy.

At first, I couldn’t believe how moist and juicy my chicken was.

When my chicken gets this wet. I like to mop up the juices up with this.

If you don’t feel like rotisserie chicken, there is also this BBQ stand that has tasty mac and cheese.

Tons to chose from: kebabs, empanadas, roasted corn, soups, and more. Don’t forget to stop and smell the roses when you see the flower vendor.

If you are in the market for reasonably priced jewelry. I will also be at the Sherman Oaks Farmer’s Market this Tuesday, May 12th to showcase my jewelry with I Heart Kayden.

Here is a sneak peek on one of my $10 deals.

Sherman Oaks Farmer’s Market

May 12, 2009 from 3-8pm.

14006 Riverside Drive
Sherman Oaks, CA 91423

LA BBQ Festival at Santa Monica Pier North Parking Lot May 9- May 10, 2009 from 12pm- 6pm.

The Food (Subject to Change)

This year’s LA BBQ Festival will host 10 of the nation’s top pitmasters — more pitmasters means more food! New additions will hail from Texas, Chicago, and New Jersey. The 2009 lineup will wow the crowd with their unique, award-winning regional barbecue styles. This year’s participating pitmasters and their featured menu items include:

Bryan Bracewell, Southside Market & BBQ, Elgin, TX
Beef Brisket & Sausage & Pickles & Onions

Butch Lupinetti, Smack Your Lips BBQ, NJ
Pulled Pork & Smoked Beans

Joey Sutphen, Texas Thunder BBQ, TX
Beef Brisket & Coleslaw

Mike Mills, 17th Street Bar & Grill, Murphysboro, IL & Memphis Championship Barbecue, Las Vegas, NV
Baby Back Ribs & Beans

Jonathan Burrows, Mr. Cecil’s BBQ, Los Angeles, CA
Beef Ribs & cucumber/tomato salad

LC Richardson, LC’s, Kansas City, MO
Kansas City Spare Ribs & Baked Beans

Melinda Race, Bristol Farms, Los Angeles, CA
Chicken and Veggie Skewers

Each plate of barbecue will be $10.

Extras

To wash down your ‘cue, a variety of beverages will be available including, Coca-cola sodas, water, Anheuser Busch beers, and wine.

Beverages will be sold for $2 and up.

Sides and desserts will be $4 each.

For more Information www.labbqfest.com

For discounted admission $7.75 general or $36 VIP, go to https://www.goldstar.com/shows/223213

Please note admission only gets you in. Each plate of BBQ is $10.

Similar to Alice entering another world by simply falling walking through the rabbit hole. Or John Mayer singing about his ladies “wonderland”s. As soon as you walk into the doors of L’Atelier you feel as if you are emerged into a colorful kaleidoscope, a seemingly whole new world. The shockingly colorful display of: shaved carrots, sliced cucumbers, bunches of on- vine tomatoes, and other produce set the frame for the ironically steely cool heartland, the kitchen. The colors of the produce are so vibrant that one can easily come to the conclusion that L’Atelier uses only the finest and freshest of ingredients.

There is no crap here.

The kitchen is somewhat somber and serious. Yet it is open and visible to almost every seat of the intimate restaurant. The numerous stations within the kitchen boastfully display; an army of methodical perfectionists that seem to express themselves not through emotions but through the bravado of flavors of each plate. The counter that serves as a moat keeps the regular people patrons at bay, and only seats about 20. The other seats in the establishment are geared for larger parties. But no worries, grab a seat at the counter and enjoy the show.

L’Atelier amused my mouth with a lovely foie gras with a port wine reduction and parmesan foam. The decadent, flavorful, and savory amuse bouche rolled off my tongue like butter.

We then moved onto a surprisingly refreshing buffalo mozzarella with vegetables. Basil, zucchini, sweet sundried tomatoes with spears of basil pesto.

Our next course was quail stuffed with foie gras and truffled mashed potatoes. (This was an additional dish not included in the $75 winter tasting menu).

Deep fried langoustine with basil. The paper wrapper was fairly thin and crispy so if I were you (instead of a fork and knife) I would opt to pick it up by the toothpick and stick it in your mouth pronto.

Hanger steak with onions. Be aware that L’Atelier cooks their meat the exactly the way you ask for it. My steak was a bit too rare for me.

Did someone say cheese? Fromage!

Because I scream for ice cream, the sorbet and ice cream selection.

Variety of tarts and cheesecakes.

The highlights of my meal: foie gras parfait, mozarella and vegetables, quail and foie gras, langoustine, and tarts.

The executive chef, Steve Benjamin, reminded me of the Queen of Hearts. Luckily L’Atelier has 4 AAA Diamonds and a Michelin star to back it up. L’Atelier your body is a wonderland.

L’Atelier de Joel Robuchon- MGM Grand Las Vegas. 3799 Las Vegas Blvd S. Las Vegas, NV 89109

Was visiting Tastespotting and found this simple and tasty sounding recipe by TheNoshery.com.

Blueberry-Balsamic BBQ Turkey Meatballs (14 meatballs)

• 1 lbs of ground turkey meat
• 1/4 cup of minced parsley
• 1/2 small onion, minced
• 2 cloves of garlic, minced
• 1 egg
• 1 tsp paprika
• 1/2 salt
• 1/2 pepper

Sauce (from Cooking Light Annual Recipes 04)

• 2 cups blueberries
• 1/4 cup balsamic vinegar
• 3 Tbs sugar
• 3 Tbs ketchup
• 1/2 tsp garlic powder
• 1/2 tsp salt

1.  To prepare meatballs, combine all the ingredients for the meatballs into a large bowl, mix together working with hands.  Shape meat into about 14 1 inch balls. Set aside.

2.  Place all ingredients for bbq in a large saucepan.  Bring to a boil, reduce heat, and simmer for 10 mins.  Remove from heat and transfer into a blender, process until smooth.

3.  Place meatballs into the same saucepan over a medium heat and brown.  Pour sauce over the meatballs, cover and simmer for about 5 mins or until meatballs are done. 

Enjoy!

NOTE:  If you are just making the sauce, cook it for 15 minutes instead of 10 minutes.

Recipe & Picture by TheNoshery.com