Playdates and Japancakes

By Steph Farrar

Oh so long ago, before weddings and babies, adulting and anxiety, I traveled to Osaka and Tokyo with Sam and his former band (please get back together) Phantom Planet. We ate our way around these massive cities in between their gigs and Harajuku shopping, blindfolded when tasting raw horse meat (to my and Sam's surprise), robata chicken gizzard, liver and heart - and the rest of this damaged animal, Ippudo ramen, crisp beer, and many other weird and wild dishes. 

The next afternoon, after jet-lagged Sam and I decided to dye our hair in a fancy Japanese Salon (where they had NO idea how to work with Caucasian hair) we met the rest of the guys at a pancake house, a chain actually. But to us, this spot was wholly progressive. 

Making a batter with a few simple ingredients.

We used to travel more; correction, I used to travel more. So when a memory from a decade back presents vividly like yesterday's sunset, something about it must've made it stick. It wasn't the egg in the batter, but something else ... it was just THAT GOOD.

I've always been an adventurous eater, even as a chap. I recall the first time I actually enjoyed avocado. I remember loving steamed cabbage, covered in butter and s+p, tossing cubed sweet potato back like popcorn. This doesn't seem that "adventurous" until you have your own 8-year-old who's the pickiest, most bland eater of all time. All the sudden a quesadilla would be a win for this mom. 

As my hair slowly recovered from the intense dye, a cabbage pancake sounded like a reprieve. Something crisp and unique for our American palettes. Shit, just something different from sushi, bonito flakes and ramen. 

I'm one of those ladies who always grabs last minute food magazines at the check-out stand at Gelson's. Bon Appetit, Food & Wine, Cooking Light, Real Simple...  you name it. Last month, Real Simple killed it. I pulled two pages and immediately started testing recipes for a few catering gigs. This gremolata below went so well over sea bass filets soaked in the fennel and farro, served over slow roasted tomatoes. Now, the japancake is a new staple in our house since making it for the first time in years. And the sauce is a forever larder stock. 

Just like the Japanese pancake house, adorned with dozens of topping options, the most important ingredient in the recipe is the sauce. Sriracha, mayo, ketchup, tamari (or soy, coconut aminos), Worcestershire. Die. Oh and scallions, which are really just an excuse to add green. 

Mix the cabbage, carrots, eggs, ginger, flour and s+p. Let it sit.

Between professional days, parent / teacher conferences, holidays and WTF days off for no reason, Vesper has had a LOT of playdates lately. Incidentally, the playdate is sort of a vacation for me. They play with each other, require snacks near constantly, but for the most part, they leave me alone. It's magic. I get to cook and play in the kitchen, shove food in their mouths as they scoot by, and carve out the time I need to be creative. 

I've been cooking so much for other people lately, for parties and vacations, small dinner or lunch gatherings. For someone who's always been the social butterfly in almost any setting, I'm reveling in the peace of stepping away from it all and focusing. Intent on feeding those I love and admire, winning their praises, sleeping with compliments. What a joy to provide. A joy beyond.

Feed your loved ones Japancakes. They will keep coming back for more. Just remind them to take beano before bed. Cause you know, toots. 

Japancakes  (Okonomiyaki)

adapted from Real Simple

Ingredients:

• 3 scallions

• 4 cups shredded green cabbage (from ½ small head)

• ¾ cup all-purpose flour (or almond flour for GF)

• ½ teaspoon grated fresh ginger

• 4 large eggs, lightly beaten

• 2 tablespoons tamari, divided

• 2 tablespoons canola oil

• ¼ cup mayonnaise

• 1 teaspoon sriracha

• ¼ cup ketchup

• 1 tablespoon Worcestershire sauce

Directions:

1. Slice scallions, separating white and green parts. Stir together cabbage, sliced white scallion, flour, ginger, eggs, and 1 tablespoon tamari in a large bowl until well combined.

2. Heat oil in a large nonstick skillet over medium. Add cabbage mixture; press to flatten and cover bottom of pan. Cover and cook until bottom is golden, about 8 minutes. Carefully flip pancake; cook, uncovered, until bottom is golden, about 5 minutes. Transfer to a serving platter.

3. Mix mayonnaise, sriracha, and 2 teaspoons water in a small bowl. Add ketchup, Worcestershire, and remaining 1 tablespoon tamari. Drizzle sauce over pancake and sprinkle with sliced green scallion.

Makes one large pancake or about 6 small ones. 

You can make this thing BIG or ...

A little smaller so friends can use their hands

Whole30 (#2) for Immunity

By Steph Farrar

Recently I was diagnosed with a common autoimmune disorder called Hashimoto's, chronic inflammation of the thyroid. I know, I rolled my eyes too when I got the news of antibodies present in my blood, antibodies whose levels are gradually going up. After a follow up blood draw, and the news that selenium intake and mild diet changes didn't affect my levels, I decided to go full elimination (well not full, that's just too crazy for someone with the lower levels I'm experiencing.)

In lieu of jumping on a medical train, I'm adjusting diet and limiting stress (is that possible?) and retesting my blood levels in a few weeks. I've read and been told that eliminating gluten and dairy is a great first step, so I figured why not get rid of booze and sugar while I'm at it? I'm crossing my fingers diet helps reduce the inflammation and I can avoid taking drugs to aid my issue. 

I love being in control, hence a Whole30, or my version of it. 

Egg white scramble with turkey sausage, tomato and fresh basil ~ Heat a tbsp olive oil over medium heat and brown sausage, remove from pan. Add cut tomatoes to hot pan and cook for a minute, return sausage to pan, cover in beaten egg whites (or whole eggs) and scramble for about 1-2 minutes. Top with freshly torn basil.

I'm sharing my previous two weeks of recipes and a shopping guide to successfully complete the first half of your Whole30. I'm currently on Day 17, over halfway!! I'll share more recipes at the end as well. I finished a Whole30 last year and felt nothing short of amazing and 11 pounds lighter upon completion - read here about my first experience. Yes you're going to feel tired, you'll feel bloated, and you'll feel like you climbed Mt. Shasta once you're done. But it'll be worth it. Just don't celebrate with a whole bottle of champagne. Start with a glass! And make sure you slowly reintroduce foods. I'm serious. 

Zoodles with Turkey Bolognese ~ with a spiralizer, spin four zucchini into zoodles to whatever width you prefer, add a nice layer of salt and let them sweat in a colander over the sink while you make the sauce. For the sauce, heat a tbsp of olive oil over medium/high heat and brown your turkey (or chicken or beef). Remove from pan and drain excess fat, if any. Add another glug of olive oil and one finely chopped onion along with 3 cloves chopped garlic, cook for about 3 minutes. Add meat back to pan, along with a 28 oz can hand crushed tomatoes. Add salt and pepper and chopped herbs like basil, thyme, oregano, and parsley to pot and simmer for 30 minutes. Heat another pan with a tbsp olive oil and add zoodles, cook briefly to heat. Top noodles with sauce, fresh basil and crushed red pepper flake.

I'm a huge fan of zucchini, especially since I now get a weekly box of fruits, vegetables, and eggs from Out of the Box Collective. Can't suggest their produce enough for Southern Californians. If you struggle to make it to the Sunday farmer's markets while chasing your two insane kids around the neighborhood, this service is for you. 

Chicken Stir Fry ~ (Substitute coconut aminos for soy sauce, or Tamari for gluten free) recipe here.

Malibu Salad ~ Enjoy a light salad with crunchy Romaine lettuce, fresh tomatoes, cut cucumber and celery, shredded carrots, rotisserie chicken, peaches and Whole30 approved prosciutto. Add some salt pepper and use mustard for dipping! And always avocado if you have one.

Summer is a very busy time for us, as I'm sure it is for most peeps, whether you have kids or not. Either you're having way too much fun at the beach sipping on Rose' and balancing when to visit your therapist or pilates class (jerk) or you're managing four schedules, two adult's jobs, nannys, a social life, laundry and feeding humans. I'm the latter, clearly. And sometimes a plate of grab-and-go goodies does the trick. We get to spend time here and there in Malibu with Sam's parents, so Pearly always spoils us with the freshest of ingredients. And blue and white everything. 

Pretty and pretty easy ~ soft scrambled farmer's market eggs with fresh strawberries and blueberries along with a Califia Farms unsweetened almond milk cappuccino. Breakfast doesn't have to be hard, but can be hearty. Heat olive oil on medium / low heat and slowly scramble eggs until softly formed, don't overcook. Season with salt and pepper. Add avocado for a yummy fat.

Roasted sweet potatoes with over-easy egg and avocado ~ YES, you can have sweet and regular potatoes!!!! Cut sweet potato into cubes and combine with a few glugs of olive oil, salt, pepper and thyme. Roast for 30-40 minutes at 400 degrees (I like them crispy). Top sweet potatoes with over-easy egg and fresh avocado. Season with salt, pepper and red pepper flake.

This kind of detox really doesn't seem like you're missing much. Once you get into the groove, you forget that grains, gluten, a glass of wine, and cheese (the hardest for me) aren't in your system (kind of). You just feel so damn good, and so full, that it doesn't phase you. I swear. And It isn't forever. It's just 30 days. Don't forget that you're being good to yourself today. Also be reminded you will sleep the way your body is meant to... well, long and heavy. And you won't wake up in the middle of the night. Without sugar... I swear it's the enemy... our bodies are free. 

Whole30 Greek Salad ~ In a bowl, combine Romaine (or leafy greens), cut tomato, red pepper, cucumber, black olives, red onion, cooked chicken, avocado and top with slivered almonds. For your dressing, combine, 3 tbsp olive oil with 1.5 tbsp of balsamic oil, a dollop of mustard, salt and pepper and emulsify until combined. Or you can use a store bought balsamic vinaigrette without sugar added like Tessemea's.

When I have an organizing job (yes, I do that too), I always take my lunch with me so I don't have to stop for a break. The hours fly by when you're helping someone purge, and a quick salad is easy to chomp on while reorganizing a pantry. Grab some almonds and an apple and you're good until dinner. 

Take it easy on the nuts. They are NOT a low calorie food. 

Malibu Salad 2 ~ Another Malibu spread. I'm obsessed with pickles and olives. Don't be afraid to use these as your salt. Crisp romaine lettuce, fresh peaches, cut carrots and pickles, served with smashed avocado with lime, salt and pepper. I make little wraps with the ingredients. A Whole30 taco! And I never forget a La Croix. Why didn't I buy stock?

Baked eggs with leeks, mushrooms and thyme ~ Another oldie but goodie. Don't overcook the egg if you like them runny. Top with fresh thyme, salt and pepper. Recipe here. Make sure your hot sauce is sugar-free.

I forget how much I love mushrooms sometimes. They aren't a go-to for me, like tomatoes or cabbage, carrots or even beets. The earthiness works so well with the fatty, runny egg and one of my favorite onion flavors, leeks. And thyme, all the time (dork). 

Cedar planked salmon with cucumber jalapeño salad ~ Soak your cedar plank for as long as possible, at least 6 hours. Heat your grill. Generously salt and pepper both sides of salmon and place on cedar plank, skin side down. Grill for 13-16 minutes, but don't overcook. Salad recipe here. Make brown rice if you're gluten not grain-free. For tomatoes and asparagus, combine 3 tbsp olive oil with three minced cloves of garlic, salt and pepper. Quickly whisk for about 30 seconds. Combine with both asparagus and tomatoes and place on cooking sheet. Roast for 18 minutes on 400 degrees while salmon cooks on the grill.

It seems like a lot of eggs. It is. They're my favorite. Just take a break when you can. No one ever said you can't have salad for breakfast. 

Spinach frittata with turkey bacon and tomatoes ~ This can last you a few meals, by the way. heat oven to 400 degrees. Bring 1 tbsp olive oil to medium heat and add turkey sausage until cooked through. Remove from pan. Add a little more olive oil, add tomatoes and cook for one minute, add spinach and cook until wilted, another minute. Add sausage back to pan and combine. In a bowl, beat 6-9 eggs (depending on how thick you'd like your frittata) with salt and pepper. Add to pan and coat all ingredients evenly. Cook on medium low until egg sets. Place in oven for 18-25 minutes, until egg is set and cooked through. Remove and let cool slightly. Serve with salsa and / or hot sauce and avocado (of course).

I love any combination of frittata as you can grab it from the fridge, heat it up quickly and run out the door with your robe on, hair wet, and no bra. If you want to know what most mornings look like around here, there you go. 

Turkey Chili (with or without white beans) ~ Skip the shredded cheddar, sour cream and corn chips and you're Whole30 compliant. And then cry. Turkey chili recipe here, but leave out the white beans. And cry again.

Let's not forget soups. You can have soup for almost every meal here if you want. The next few weeks I'm going to play around with some new soup ideas. It's been a stretch to go there, since it's been 110 freaking degrees this week. And without a baguette to dip, my heart breaks a little. But this turkey chili is extremely filling and can last a few meals, like the frittata. 

I hope these recipes inspire you to give the Whole30 a try. Or at least give hope that this kind of detox is possible. In the meantime, while you're deciding whether or not to commit, eat that chili with beans and cheese, sour cream and a beer. Do it for me. 

Below is a shopping list to get you started. Beware of Whole30 snacks like nuts, dried fruit, Larabars, and Power Snacks. These calories will creep up on you and aid in bloating. 

See you in two weeks, with a glass of wine. 

2 week Whole30 Shopping List

Proteins:

• 2 dozen organic brown eggs

• 2 lbs. ground turkey / beef / chicken (or combination)

• 1 cooked rotisserie chicken

• 1 lb. turkey sausage

• 1.5 lbs. boneless skinless chicken

• 1.5 lbs. wild salmon

• prosciutto

• 1 lb. sliced deli chicken (no sugar)

Vegetables / Fruits:

• tomatoes

• 4-6 zucchini

• 2 large onions

• head garlic

• head green cabbage

• shredded carrots

• 3 red peppers

• scallions

• 2 sweet potatoes

• spinach

• mushrooms - large cremini or button

• 2 leeks

• romaine lettuce

• 2 cucumbers

• celery

• avocado (at least 3)

• bunch asparagus

• jalapeno

• lemons / limes

• strawberries / blueberries

• 3-4 peaches

• cantaloupe

Spices / Herbs / Pantry

• basil

• cilantro

• thyme

• cedar planks

• coconut aminos

• almond milk

• almonds / variety of nuts

• olives

EAT UP!!!!

And let me know how it's going please. I LOVE COMMENTS!!!!

Feels Like Summer, Must Be Summer

By Steph Farrar

I moved to Los Angeles exactly four days after I graduated from college. The only reason I didn't start my drive West the day after receiving my diplomas: graduation-party-drunken-barefoot-tennis-broken-foot happened. It was my left foot, and I drove an old-school stick shift Pathfinder at the time, like a good Southern gal. So, like any amazing mother would, mine flew to Dallas on a whim to drive my broken ass to L.A. Thank God, as that drive alone is brutal.

Start simple

Sometimes when I wake up in this magical city, I'm greeted by the sweet sound of birds faintly chirping, as if to wake their friends, but leave us sleepers in peace. It doesn't bother me; I'm awake anyway from the "hello mommy" coming from the monitor in my son's room, who's somewhat patiently waiting at his door for me to swoop in and rescue him from the darkness. It's an equally welcome sound, in fact, it's absolutely adorable. It must be nature's way of making getting up at dawn manageable.

Granted not all days start this way. A few weeks back, I was awoken to what sounded like dead-weighted cats dropping from the sky, massive hail or the apocalypse. It was actually just intense El Nino-like rain, but it was loud. It was massive. And it was so California. Because the day before, it was 83 degrees at 4 pm, clearest skies in weeks, same birds chirping us toward dusk.

Enchilada Sauce, Cilantro and Cheese!

This is why I moved to this great state. I am obsessed with it, as it's newly April yet feels 90% summertime. A perfect opportunity to eat Mexican food, drink a cheap Tecate with fresh lime, and listen to a killer new record or two, currently The 1975and OMG Rhianna.  So good. Nearly as good as enchiladas made at home. Well... maybe better?

I die for L.A.

Granted, I didn't make the sauce. I bought what I think is the best easy-to-find enchilada sauce, Hatch Green Chili enchilada sauce, but will soon attempt a copy. And hopefully not fail. Sometimes we need a shortcut.

Besides great weather, this city boasts an incredible array of Mexican restaurants. Given its proximity to the great border country, we better flaunt some terrific tacos, burritos, enchiladas, the works. It's our duty.

So here's my attempt.......

Chicken Enchiladas

This recipe is all ME!

Ingredients:

• Olive oil 1 medium onion, chopped

• 1.5 lbs boneless, skinless chicken breast

• 2 cans Hatch Green Chili Enchilada Sauce (or make your own from scratch)

• 2 cups shredded Monterrey Jack or cheddar cheese

• 6 flour / corn tortillas

• 1 cup chopped cilantro

• Cooking spray

• 1 avocado, sliced

• 1/2 cup chopped scallions

• Sour cream

• 1 lime, divided T

• apatillo or your fave hot sauce

Recipe:

In a medium or large Dutch or French oven (or a deep sauce pan), bring two tbsp of olive oil to med/high heat. Add chopped onions and let cook until very fragrant, about 5 minutes.

Add chicken to pot and sear first side for 1 minute. Flip, sear another minute. Add both cans of sauce to pot and bring to a low boil. Reduce heat to a gentle simmer and let cook for 25-30 minutes, flipping and coating the chicken every 7-8 minutes.

Heat oven to 400 degrees.

Remove chicken from pot and place in a medium bowl. Add about 1 cup of the sauce to the bowl, keeping the rest for later. With two forks, pull chicken apart, shredding until nicely divided. Add 3/4 cup of cilantro and 1 cup of the cheese and combine well.

Grease a baking pan with oil or cooking spray. Fill the 6 tortillas with the chicken mixture and roll up and place in pan. Spray the top of the enchiladas with cooking spray. Bake for 15 minutes, or until lightly browned on top. Remove from oven.

Add the remaining sauce from the pan to coat the enchiladas. Top with remaining cup of cheese and 1/4 cup of cilantro. Bake for an additional 20-30 minutes, until cheese is bubbling and gorgeous.

Top with scallions, sour cream, sliced avocado, a squeeze of lime and hot sauce.

How I Love Pasta

By Steph Farrar

I'm sure I'm not the only one, but if I could eat pasta for every single meal, I would. Even brown rice pasta, millet, farro, barley, couscous, quinoa, whatever. As long as it's a carbohydrate that I can combine with a sauce or fresh ingredients, I want it.

So when I began my hunt for waistline-reducing-carb-free meals, zucchini noodles appeared to be all the rage. And now I know why! I'm even embarrassed to admit I want to buy this spiralizer but instead settled onthis new little gadget. I'm happy with my multi-use mandolin / grater, but I am envious of the lovely zucchini curls created by the spiralizer. Who am I kidding? I'm totally gonna buy one.

Not too much needed here

Sierra's incredible Spaghetti Squash is another mind-blowing carb-free option by the way. I'm going to post a few of my favorite alternatives as well, like rosemary-caper tuna salad in red peppers, paleo lettuce wraps, my favorite meatballs, and a Mustard Seed Cafe rip-off turkey burger salad. All to come.

Little shoestrings

So as you can see, my mandolin makes straight noodles vs. the curly pasta-like ones. They still taste and look great, but it's just not the same. It'll never be the same. Either way, zucchini is a very wet vegetable, so you need to let them sweat. I like to put the cut veggies into a colander over the sink, add a little salt and let them sweat for about 30 minutes. Don't add too much salt though. They really soak it up.

Go ahead and chop your other ingredients

While the sweating is happening, chop everything else. You can make this dish vegetarian, add rotisserie chicken during the stir-fry step, or add a pulled pork like I did. I can't claim the pork though. It was a gift from my friend Sarah. It was so good, I must to attempt to remake it. You truly could add any vegetable or protein to the noodles and sauce. This is a great basic recipe to start from.

If you're skinny, don't give a sh*t, or didn't have a baby this year, eat pasta instead.

Jerk.

The colors of Spring!

Zucchini Noodles with Pulled Pork and Lime

Ingredients:

• 3 zucchinis, sliced on a julienne mandolin, or spiralized into noodles

• 2-3 carrots, sliced in 1/4 inch pieces

• 1 red pepper, medium dice

• 2 garlic cloves, minced

• 1 tbsp thyme, cilantro, and/or parley - I would use all three if if you have them

• 2 tbsp chopped scallions

• 1 tsp fish sauce

• 2 tbsp olive oil

• juice of half a lime, plus wedges for serving

• fresh ground pepper and Kosher salt

optional: 1 heaping cup of pulled pork, chopped rotisserie chicken,  or any cooked protein

Directions:

Heat oil over medium heat in large skillet or wok.

Add garlic and cook briefly without browning.

Add red pepper and sauté for 3-4 minutes.

Add carrot and cook for additional 2 minutes.

Add pulled pork, cooked chicken, or protein and cook for an additional 2-3 minutes.

Add spices and scallions, cook for a minute.

Finally add zucchini noodles, lime, fish sauce and pepper and cook for a few additional minutes.

Salt to taste and serve with lime wedges.

Ahi Tuna Burgers with Soy Glaze

By Steph Farrar

I’m positive Sam was a fish in a former life. If you are what you eat, then I am spot on. He eats more fish than most and because of it has moderately high cholesterol. I should encourage him to get into swimming again. Or maybe start eating Cheerios?

Neither one of us enjoy the gym, although I’m comfortable in one. If I need to sweat out some aggression and it’s 102 degrees outside, I can turn on some music and zone out for hours an hour. Sam, however, does not like the meaty vibe in our local L.A. Fitness. It's not hard to understand why... not only does it reek Studio City, but in general, it just reeks. He been known to use the pool because, as I said, he was a fish.

Ingredients for Ahi Burgers

Last year, when I began cooking more than usual, he built me a kitchen cart from scratch. It decorates one corner of our kitchen which has lovely natural light. It folds down easily, flush with the wall, so when needed we can exit our side door. It's stained a nice cutting board color and anchored to our freshly painted white walls. This table made its debut with the Tomato Tarte Tatin, but I knew for a while I wanted a cart for that corner. In fact, before Sam made the table, I purchased a cart from Target. It was the exact size of the corner, or so I thought. There is truth here, but I neglected, after spending nearly 4 hours of my life building it, to include the length of the doorknob into my calculations. So in order to roll it into its corner, I had to remove the doorknob.

Needless to say, I had to return it. And since I put the damn thing together, they only took it back for store credit. I can always use credit at Target but I’d like the cash back. Whatever. Target Shmarget.

Pulling from a magazine

Anyway, I mention the table cause I wanted to present this gorgeous tuna burger on my newest addition. The table wasn't ready when the sandwiches were, but they still look delicious on the cutting board. And they were. The soy glaze and that dripping mustard blew Sam’s head off. Which he needed after about 6 straight hours practicing nineteen new songs he had to perfect for upcoming tour. I only made two sandies, but this recipe makes 6 burgers. If you can, use La Brea Bakery ciabatta-like burger buns, baked for a few minutes.

It’s official. He’s a fish and this is his favorite new sandwich. I win.

Final touches

Ahi Tuna Burgers with Soy Glaze

adapted directly from August 2012 Cooking Light

Ingredients:

• 1/2 cup mayonanaise

• 3/4 teaspoon soy sauce

• 1/2 teaspoon toasted sesame oil

• 3 tbs Sriracha

• 2 lbs. cold sushi-grade ahi tuna, cut into cubes

• 2 1/2 tbs Chinese hot mustard

• 2 small garlic cloves, finely grated

• Kosher salt and freshly ground pepper

• Canola oil, for brushing

• 6 hamburger buns

• 3 tbs Soy Glaze (recipe below)

• thinly sliced scallions, baby lettuce, sliced tomatoes

Directions:

In a bowl, whisk the mayo, soy sauce, sesame oil and 2 tbsp Sriracha.

In s food processor, pulse one-third of the tuna at a time, until finely chopped. Transfer for a bowl and repeat with all the tuna.

Preheat a grill pan over medium-high heat.

Mix the Chinese mustard, garlic, 2 1/2 tsp salt and 1/2 tsp pepper into the chopped tuna. Use lightly moistened hands and form the tuna into 6 round patties.

Brush with oil and season with salt and pepper. Grill over high heat, turning once until lightly charred on the outside, 3-4 minutes total.

Spread the buns with the mayo, top with patties, drizzle 1 1/2 tsp Soy Glaze and 1/2 tsp Sriracha. Top with scallions, lettuce and tomato.

Soy Glaze

Whisk 2 tbsp cornstarch with 1 tbsp water.

In a small saucepan, whisk 1/2 cup soy sauce with 1/2 cup sake, 1/2 cup mirin, and 1/2 cup sugar.

Simmer over moderate heat, stirring until the sugar dissolves, 2 minutes.

Whisk in the cornstarch until slightly thick, 2 more minutes.

Transfer to a heatproof jar and cool. Stays in the fridge for 2 weeks.

p.s. I stole a bite.

So freaking good.