Satdha Plant-Based Thai Kitchen

SATDHA PLANT-BASED THAI KITCHEN
2218 Lincoln Boulevard
310.450.6999


One thing I've noticed about L.A. is how prevalent Thai restaurants are. I swear, I see Thai restaurants everywhere! That being said, one of my favorite Thai restaurants also happens to be vegan: Satdha Plant-Based Thai Kitchen, which is located on the edge of Santa Monica and Venice Beach. The food here is vibrant and expertly spiced yet also very clean and healthy-tasting. For such a casual place, the presentation is elegant and considered. My go-to dishes are the kukicha (twig tea), kale chips, tom yum soup with mushrooms, and pad thai with tofu, which is garnished with fresh garlic chives. 

Anne Sax

ANNE SAX
Grønnegade 30
1107 Copenhagen K
Denmark
+45 33 32 00 52
 annesax@annesax.dk


I stumbled upon an fabulous lingerie shop called Anne Sax when we were in Copenhagen over the Christmas holidays. When I peered inside the window, the shop itself was quite small but was bursting with a varied selection of silky chemises and beautiful lacy underpinnings. It was very apparent that whoever this Anne Sax was, she certainly had exquisite taste! The shop carries brands like Erès, Aubade, Andres Sarda, Cosabella, Hanro, and more. I even discovered an Italian lingerie label called Dana Pisarra that I instantly fell in love with.

Anne Sax herself was busy tending to another client when I wandered in, but I was helped by another woman named Dina who had cheery, fairy godmother-like disposition.  Dina helped me build the foundations of a lingerie wardrobe to match my minimal yet feminine aesthetic leanings: 

The whole experience definitely kickstarted a newfound love affair with lingerie. I keep these cherished treasures in silk organza pochettes with satin ribbon drawstring ties right alongside my basic, seamless Calvin Klein bikini briefs.

 

Sautéed Clams with Fennel & Cannellini Beans

I got this recipe from Bon Appétit and took the liberty of renaming it as: Sautéed Clams with Fennel & Cannellini Beans. It was originally called "Clams in White Bean Sauce." But the cannellini beans are sautéed with the clams, so it's not really a "sauce," per se. And the presence of fennel is definitely pronounced, which I feel deserves recognition. What can I say, I'm a stickler for accuracy. Anyway, the reason why I'm posting it is because it's one of those easy, elegant dishes that you can easily whip up for a weeknight–or date night–dinner. Definitely worth sharing.

*Half of the fennel is finely chopped and sautéed with the beans; the other half is thinly sliced and made into a salad to garnish the dish. I took the pic before garnishing, hence, no fennel in my pic.


Adapted from Bon Appétit
Serves 4

1 15-ounce can cannellini beans or other medium white beans, rinsed
¼ cup olive oil, plus more for drizzling
Kosher salt, freshly ground pepper
1 fennel bulb
3 garlic cloves
1 sprig rosemary
1 lemon
Handful of parsley leaves
36 littleneck or Manila clams, scrubbed
4 thick slices country-style bread, toasted

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Toss beans in a medium bowl with a drizzle of oil; season with salt and pepper. Set aside.

Halve fennel and remove fronds (don’t toss the fronds!). Thinly slice one half of fennel and transfer to a medium bowl along with fronds. Place a damp paper towel directly on fennel to help prevent browning and set aside. Finely chop remaining half of fennel, then thinly slice garlic.

Heat ¼ cup oil in a large heavy pot over medium. Add chopped fennel, garlic, and rosemary sprig and cook, stirring often, until fennel is translucent and tender but still has some bite, about 5 minutes.

While that’s happening, remove 2 wide strips of zest from lemon with a vegetable peeler. Halve lemon and pick out seeds. Coarsely chop parsley.

Add clams and lemon zest to pot, squeeze in juice from a lemon half, cover pot, and cook until some clams start to open, 5–7 minutes. Toss and stir clams; use a slotted spoon to transfer any open ones to a medium bowl. Cover pot and cook until remaining clams open, checking sporadically and transferring them to bowl as they are done, 7–9 minutes; discard any clams that don’t open. Add reserved seasoned beans to pot and stir to combine; loosen sauce with water if it looks too tight. Return clams to pot, add half of parsley, and toss well.

Add remaining parsley to bowl with reserved sliced fennel and squeeze remaining lemon half over. Season fennel-herb salad with salt and pepper and toss to coat. Drizzle with a very small amount of oil and toss again.

Serve clams topped with salad and toasted bread for dipping into sauce.

*A @singlegirldin tip: Try sprinkling some aleppo pepper on top!

The Sisterhood of the Clothes-That-No-Longer-Fit

Spring is here, which means it's time to purge the wardrobe... Yet again. In my case, it's not so much about purging outdated trends as much as making a pile of clothing I no longer fit. I measured my waistline earlier this week and it measured a horrifying 27 inches around. Miraculously, I can still squeeze into some of my size 26 jeans. It makes me wonder how on earth I could've ever once fit into a size 24. 

But I digress...

I've decided that, instead of selling the nice things on eBay or The RealReal, I'd rather send them to family or friends. I take very careful consideration in matching these items, mind you: an Hermès bangle for Ashley, a leather motorcycle jacket for my sister, high-waisted flared jeans for Amandine, a lacy La Perla number for Ana...In other words, I'm not sending everyone a box of junk. These items are also accompanied by a little typewritten note and, if I have tissue paper, I'll wrap it all up lovingly before sending.

I asked Amandine if she's worn those jeans yet. No, she replied, they were quite nice but not very flattering for her bum. Oh, I say. But she assures me that she does wear the Reformation bodysuit I sent her! I was glad to hear–I knew she'd like that piece. "I like wearing something from you," she told me, "It's like that little treasure or secret."