Lanie and Chris's Wedding Blog

Sunday supper club: Black Bean Soup
August 30, 2009, 11:55 pm
Filed under: Uncategorized

This soup is so easy and quick and is made with things I usually have in the house anyway.  Don’t let the long list of ingredients scare you – it’s all normal stuff.  Black Bean Soup is perfect for when you need throw something together in a hurry but still want a hearty, healthy meal.  Add some nice, toasty cheese bread on the side as a bonus.

This recipe makes a lot of soup.  Store it in mason jars (old pasta sauce jars) in the fridge or wait ’til it cools and store it in plastic in the freezer.  Never put hot food in plastic.  It’s gross and I wont be your friend anymore.

1 T sunflower or other high heat oil

1 1/2 cup onions, diced

1 heaping Tbsp ground cumin

1 T dried oregano

1 teaspoon chili powder

1/2 t salt

1/4 t cayenne (more or less depending on personal preference)

1/2 t fennel seeds

1/2cup carrots, diced

1/2cup celery, diced

1/2 zucchini, diced

3 cloves garlic, minced

1 28oz can diced tomatoes (lightly drained)

4 cups vegetable stock

2 14oz cans black beans, drained, rinsed thoroughly

1/2 c chopped cilantro

1/2 c corn (frozen is fine)

1/4 c good olive oil



Heat oil in a large pot over high heat.  Add onions and cook until they’re translucent – about 3 min.

Add spices and stir to combine.  When the spices start to stick to the bottom of the pan, add the tomatoes and kind of scrape the bottom of the pot to get all the good toasty onion and spice bits off.

Add the veggie stock, carrots and celery and cover the pot.  When it begins to boil, turn the heat down to Med-high and add the zucchini, garlic.  Cover and allow the soup to gently boil until the carrots are tender, but not mushy – about 20 min.

When the carrots are tender, add the remaining ingredients (Black beans, corn, cilantro).  Allow to simmer for a couple minutes, then remove 1 or 2 cups of the soup and blend it, then stir it back into the pot.  This will thicken the soup.  If you have an immersion blender, that’s even better – run it for about 15 seconds.  If you’re using a regular blender, be careful with hot liquid…put a towel over the top.  If you have no blender, don’t stress – it will still be great, just broth-ier.




No zucchini?  No problem!  Skip it or sub yellow squash or green beans.

Try throwing in a cup of leftover cooked rice from that nasty Chinese food you ordered last night.  Something good should come from that.


weekly dose of zoë
August 29, 2009, 9:48 pm
Filed under: Photos, Weekly Dose of Zoë

Zoë’s agent called and said she wasn’t getting enough face time on the blog.  Here’s a little face time…and tongue time.


Dog days of Summer
August 29, 2009, 7:57 am
Filed under: Calliope, Photos

Just when I thought Summer was over….

The hills are on fire and it’s 95º in the shade in LA.  We decided to try to beat embrace the heat and headed down to Long Beach.  In addition to having an awesome off-leash dog beach, Long Beach is the perfect place to spend a Wednesday afternoon at a sushi restaurant wondering why the hell everybody else isn’t at work.  Imagine Peter Pan’s Never Never Land with 311 or Jack Johnson playing in the background…all the time. And instead of Lost Boys, it’s 39 yr old Frat Boys.   That’s Long Beach.  But I digress.  The Dog Beach is awesome, and nothing beats watching Calliope running away from the big waves (except maybe watching her not run fast enough).

Please to enjoy:


Calliope's Day Off

Sandy 'Stache

Sandy 'Stache

Shut up - pale is the new tan.

Shut up - pale is the new tan.

The other woman

The other woman

Sunday Supper Club: How NOT to Make egg salad
August 23, 2009, 7:08 pm
Filed under: Photos

Egg salad seems like such an easy undertaking. Unless you are me and have the attention span of a puppy.


6 cups water

6 eggs

1 Distracting phone call


Step 1: Bring water to a boil

Step 2: Carefully add six eggs and cover

Step 3: Return to a boil and uncover

Step 4: Eat breakfast and then call your good friend Susan

Step 5: Forget all about the eggs for about 90 min. You’ll k now when they’re done when all the water has evaporated and the eggs are burning on the bottom of the pot. No need to set a timer…you’ll hear the eggs explode from the heat. If you are hearing impaired, don’t worry – you’ll be able to tell they’re done by the smell of burned fart wafting through your apartment.


Pot o' Burned Fart

Pot o' Burned Fart

Flintstone, Party of 2…
August 19, 2009, 8:20 pm
Filed under: This and That

I waited on that guy from HBO’s “Hung” the other night.  He was sitting with a Girl Arquette.  They were very pleasant until the end of the meal when he decided to take off his shoes at the table and put his feet in her lap.   This guy’s feet were black.  Like parking lot black.  In the South we call it “Jiffy Feet,” as in “You don’t need no shoes!  You’re jist runnin’ into the Jiffy Mart to buy yer momma some Virginia Slims Super Slim Menthols” black.  I think being barefoot must be his carefully cultivated trademark actor quirk because when they left the restaurant he left his shoes under the table and my boss had to chase him down to return them.

A little note to my reader(s)….when searching Google Images for a picture of him, it’s a good idea to type, “HBO’s Hung” and not just “Hung”……very different results.


introducing the sunday supper club!
August 17, 2009, 3:13 am
Filed under: Photos

I’m going to try to start posting a recipe every Sunday. Sometimes healthy, sometimes not, but always made with simple, fresh ingredients and without too much crazy kitchen equipment – unless we receive said crazy kitchen equipment from the Crate and Barrel Wedding Fairy.

Today I’m going to attempt a strawberry, arugula and goat cheese tart with toasted walnuts and caramelized onions on a bed of fresh arugula with balsamic reduction. I’m worried about what’s going to happen with the strawberries once they’re in the oven. The juice might ruin everything…….here goes nothin’

2 servings

1 sheet frozen puff pastry

2T olive oil, divided

Handful of thinly sliced red onion (about 1/4 large onion)

3 Large handfuls baby arugula, divided

Handful raw walnuts

Approx 3 oz goat cheese

4-6 strawberries, sliced

salt and pepper, to taste

1/4ish cup good balsamic vinegar


Preheat the oven to 425ºF

Thaw 1 sheet of puff pastry for about 40 min at room temp*

Meanwhile, heat a saucepan over med/high heat.

Add 1T olive oil, then the onions. Allow to caramelize, then set aside.

In the same pan, add 1 large handful of the arugula, stirring constantly until fully cooked (about 3 min).

In another dry pan (no oil) over med heat toast the walnuts. They can burn easily, so pay attention! Once toasted, remove them from the pan immediately. Once they’re cool enough to handle, roughly chop them.


Lightly flour a work surface and rolling pin (or empty, label-free wine bottle). Roll the puff pastry out to about 11″ x 11″. Use a small plate or bowl as a template to cut two circles about 6″ in diameter.

Use a small knife to cut a circle about 1/2″ from the edge – don’t cut all the way through!

Use a fork to poke little holes all the way through the pastry inside the circle.


Crumble about 1 oz of goat cheese into the circle (about 1oz each).

Transfer the dough to a baking sheet lined with parchment paper. Top with onions, sauteed arugula, nuts and slices of strawberries, then a little more goat cheese, salt and pepper.

Bake at 425º for 20-25 min.

While the tarts are baking, bring the balsamic to a simmer and reduce until it’s a little syrupy (enough to coat a spoon), then remove from heat.

If there is somebody in your life that you don’t particularly like, NOW is a great time to invite them to take a BIG whiff of what you’re simmering.

Toss a couple of handfuls of fresh arugula in a little olive oil. Make a little arugula nest on the plate. Place the warm tart on top and drizzle the balsamic reduction over the whole thing.

*ingredient note: you can place the puff pastry on a plate on the stove while the oven preheats and you sautee the other stuff – it will thaw more quickly without totally melting it.



Super yummy – the berries didn’t get too slimy and Chris really liked it!!! Super easy and very pretty – could be fun to make tiny ones for a party…

Peeing in the shower
August 15, 2009, 12:05 am
Filed under: Photos, Uncategorized, We hate this F*@#ing apartment

So our landlord seemed like the nicest guy. Very hands off, very, “do whatever you guys want to the place.” We thought that was so cool. Then we needed shit repaired.

Lights don’t work, plumbing sucks, the doors are screwy. The Lovely Neighbors and I reported all these problems and were always met with, “Yeah, ok, I’ll get ‘my guy’ right on it.”

That was literally more than a year ago. Now that it’s a total renters’ market and there’s a vacancy that he can’t fill, he’s suddenly become Captain Fix It. With virtually no warning my bathroom was turned into this:


I was told I’d be able to use E’s toilet upstairs….apparently that’s not the case.

I called the lady from the new apartment we found – it’s ours as soon as they finish evicting the current tenants. I sort of feel bad about taking an apartment out from under somebody…I’ll try to work through my guilt as I walk 4 blocks to use the coffee shop bathroom.