Detroit -the move from the 1950s

My husband Paul is a car designer. We met in Detroit when I moved to work as a copywriter in a major advertising company… 2 years later we were married and off to Japan.  After one child and four years in Tokyo we moved to Monza, Italy…. 2 years later we came to Los Angeles, a place I fell in love with.  I never wanted to move to LA and thought that there was a big superficial mentality with botox romances and boob injection dreams… well that is the reality but there is much more.  After almost 4- years living here, I love it and I love our Edward Fickett modernist 1950s home we bought a year ago in San Pedro, it’s time to move.  My husband found a better more fullfilling job in Detroit!

I’m thinking food is such a part of me that the food I make will reflect the move and then life in Detroit! Maybe I will call it Deliciously Detroit or Detroit Deliciously!

I hope you enjoy this new section to my blog.

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Spicy beef Salad my way

My husband recently left for Detroit to take a job, we will follow from our sunny California home in June to finish my sons school and to selfishly ease into the climate.  My husband and I love ordering Thai food.  But alone I felt it quite silly to order for myself since my son will not eat it.  I was on the phone with a friend who was telling me she was ordering my favorite, spicy beef salad.  I was craving it.  I had lettuce, cucumbers, tomatoes, cilantro red onions and that night I was planning on grilling a beautiful grass fed piece of beef.  In the end I turned it into a delicious salad.

What I did:  I frantically looked at a bunch of recipes online as I was certain I didn’t have all the ingredients

I used :

1/4 red onion sliced thinly

1 cup chopped cilantro

a few sprigs of mint chopped

1 cup lime juice

1/4 cup fish sauce-yes for some reason I had fish sauce

2 tablespoons chili paste/sauce

1/3 cup sugar in the raw

I mixed this all together as my steak was grilling.

2 persian cucumbers sliced

Mixed greens-I prefer the ones that stand up to the sauce like romaine, butter leaf and ice berg

a bunch of herloom cherry tomatoes halved

1/2 red pepper sliced

Toss it all together with the cooked meat thinly sliced.