Got my knives sharpened and tested them out on every unsuspecting fruit and vegetable in sight.
Picnicked at the Hollywood Forever Cemetery for a viewing of American Psycho.
And yes, brunch–the most important meal of the day.
Now I leave you with a recipe for spicy pickled carrots, which we enjoyed both at the picnic and at brunch. I have a few more left for taco night tonight. They are addictive.
1 bunch of fresh baby carrots, peeled and halved (or about 2 pounds of large carrots peeled and sliced on the diagonal into ½” thick pieces)
2 1/2 cups water
2 1/2 cups apple cider vinegar
1/4 cup sugar
2 garlic cloves, thinly sliced
1 teaspoon cracked black peppercorns
1 teaspoon whole coriander seeds
1 teaspoon brown mustard seeds
1 teaspoon dried oregano
1 teaspoon whole cumin
1 teaspoon red chili flakes
2 bay leaves
3 serrano peppers (or more if you’re a spice hound), halved
1 onion, thinly sliced
Salt to taste
Combine all ingredients except for carrots in a medium-sized pot and bring to a boil over medium high heat. This will give the spices a chance to flavor the brine and for the sugar and salt to dissolve. Taste the brine to adjust for acidity, sweetness, and salt. It should be a little on the tart side. Add the carrots and turn the heat to low. Simmer for about five minutes and remove the pot from the heat. Let the carrots cool in the brine and transfer to the refrigerator to chill. Enjoy!