What a fantastic Sunday! After riding our bikes down to Forage for Blue Bottle Coffee (Justin is obsessed) and chamomile lavender cake with mascarpone frosting, we grabbed the dog and went for a hike in sunny Elysian Park.
photos by justin kane
For dinner we used all ingredients from our trip to the farmers market. First course: seared scallop salad with red onion, fennel and baby greens tossed with a orange muscat champagne vinaigrette. Second course: mustard caper and lemon crusted swordfish over pea tendrils with roasted creamer potatoes. Yummy yummy yum. A delicious end to a great weekend with my man.