**UPDATE: Native Foods no longer has this happy hour! Very sad as we looked forward to it every Friday. Maybe it will come back periodically?**

Last night I took the girls to Happy Hour at Native Foods. It opened about a month ago on Ocean Park Boulevard between 29th & 30th. We used to go to the one in Culver City once in a while. Like twice a year. Since it opened here a month ago, G’s been once and I’ve already been twice (two Fridays in a row!)

This time I took the kids solo. We parked our massive stroller outside, walked in & ordered at the counter. All the starters & sides are 50% off during Happy Hour. We ordered accordingly:

Saigon Roll. A really tasty wholesome wrap accompanied by a spicy/sweet dip. YUM! I love these.

Bowl of Black Bean Soup. I could take or leave the soup. I make a fair amount of soup myself in the wintertime and found this one to be just so-so. It had some croutons in there that immediately turned to mush. Plus, the flavor was very one-dimensional. Can you tell I’ve just watched “Around the World in 80 Plates?”

Seasoned fries. (I recommend the sweet potato fries but my kids don’t like them. Bea liked the seasoned fries.)

Sweet Potato Fries (Photo taken last visit…)

Native Chicken Wings with Ranch. (I got these instead of the kids’ chicken nuggets b/c I knew my kids wouldn’t eat the rice and they didn’t need the lemonade.)*

Mini Greens Salad. This is an excellent, pretty little salad that is piled precariously high in an adorable little bowl. I dumped mine out on the large plate so I could toss it in the dressing better. This is no lame-o salad you typically get for $5.00. (Keep in mind – you get it for $2.50 during Happy Hour!)

I also got a glass of chardonnay for 50% off. Nice!

NOTE: I do NOT recommend the kids’ Macaroni & Cheese. It’s in a milky/watery sauce. Last time I was there, neither of my kids liked it and they were really hungry.

I took the pix LAST Friday when we went with our friend Elsie. Last night I was the only ahem…adult there and I had NO free hands to take pix!

My bill came out to $16 and change. Of course I had to leave a big tip for the greasy booth we left behind but still a great deal! We were all stuffed full of mostly healthy fare (‘cept for the fries) + a nice glass of wine. Not bad.

NOTES:
- Although there is patio seating, wine & beer are currently only allowed inside.
- Be sure to get a Native Foods frequent diner card. I have been twice and already got a free non alc drink.

Btw: G is a meat-a-tarian and he likes it!

Native Foods
2901 Ocean Park Blvd.
(310)450-3666
Park behind (off of 29th Street), at a meter on Ocean Park OR take the #8 Blue bus which goes from Westwood to Main Street (and not sure where it goes from there). I highly recommend the bus so you can have a couple of glasses of wine!

NATIVE FOODS
Happy Hour:
Fridays
3-6PM
50% off all appetizers, beer & wine.

Let me know how you like it!

*Incidentally – they also have Native Foods in Boulder and at several locations in Chicago! Check their site for more.

You know those nights you’re so sick of serving pasta with jar sauce? Yet, you know you’ll still be serving pasta out of some weakness of character? This is the recipe for you!

Our friend, Liana, made this over vacation. It’s the perfect meal for a large crowd – especially a large crowd who just hiked for several hours at altitude carrying toddlers. When we got home she threw this together & everyone loved it!

It’s so easy & satisfying.

You need:

INGREDIENTS:
2 TBSP extra virgin olive oil
2 cloves garlic, minced
1 lb dried pasta (I used whole wheat)
1 head broccoli, cut into small pieces (I use the stems too – peeled & sliced)
1 can diced tomatoes
a couple of handfuls of baby spinach
salt & pepper to taste
fresh parmesan cheese
OPTIONAL: crushed red pepper to taste

Heat water in large pot for pasta. When water has started boiling, add salt & pasta.

Heat your oil in a large skillet. I only have a medium sized skillet. But if I had a large one, that’s what I would’ve used!

Add garlic & cook for about a minute, stirring occasionally.

Add broccoli & stir to coat with oil.

Cover & lower heat to medium-low. Cook for 7-10 minutes, stirring occasionally. Test a piece of broccoli – it should be just tender but still have some crunch.

Remove lid & add tomatoes. This will give it some “juice” too!

Top with a couple of handfuls of spinach, stir to combine & turn heat up to medium.

Meanwhile, cocktail hour Legos.

When spinach has just barely wilted, remove from heat.

When pasta is done, drain & drizzle with olive oil to keep it from sticking.

In a large bowl or pot, combine pasta & veggies. Adjust salt & pepper to taste.

Serve with sprinkled parmesan cheese!

Either my kids loved this or they were starving to death.

All gone!

*Photo from this site!

Since Jack & Patsy have been staying on Main Street, we’ve been meeting the food trucks on the corner of Main Street and Ocean Park Blvd. most Tuesday nights. There are about 5 food trucks – that change every week.

It’s in the parking lot of The Victorian,

*photo taken from this site!

this place I’ve walked by for the past 10 years without going inside. Though known for their weddings & events, they also have a teee-rific and surprisingly kid-friendly happy hour!

G and I looooooooooove us some happy hour – ‘specially with the kids since we need to get out early anyway.

Say, what’s the difference between Happy Hour and Early Bird Special?

Anyway, The Victorian lets you munch your food at their outdoor patio tables as long as you buy a drink or two. (Actually – I don’t know if you are required to buy a drink or not but we sure do!) There’s live music outside, it’s totally kid friendly, & the happy hour menu is terrific!

Last night I toted the kids down on the bus in a TORRENTIAL downpour (read: sprinkling) to find a fuchsia sign warning that the food trucks were rescheduled for Wednesday due to rain. No way was I going to wait 15 minutes for the bus in the rainstorm (mist) with a struggling 1 year old, stroll home to make dinner, do dishes & mop up thrown food from the walls, floor and myself! Instead we headed inside the Victorian to the bar on the main floor. There is really only seating for three groups there. It was us, another couple with a toddler, and a poor couple without kids. I mean, not that they were poor for not having kids. Or that they had financial problems of any sort. Well, you know what I mean.

The live music act – Christopher Hawley Rollers was inside hiding from the rain & playing some classic and oldies covers as well as their own stuff. Instead of being bummed about playing for Romper Room (hoo boy, did I just date myself), these guys handed out stickers & gave the kids all kinds of attention! And the kids noticed it too. On one of the more somber songs Maddie leaned over and confided in me, “This kind of song makes you cry and feel scared.” She had a point. Anyway, these guys are cool and are there every Tues. night from now until time immemorial. As Mr. Hawley himself reminded me, “They (the kids) ARE our future fans!”

We had a big time there last night! So good that despite numerous pre-bus temper tantrums, some paint-eating, diaper explosions and various wardrobe changes, we headed right back down again tonight. Today was a beautiful (February) summer day so we sat outside and boy, did we love it!

Patsy, I just noticed you don’t have your Tom’s on. You trying to get yourself kicked out of Santa Monica or something?

There’s G at the Buttermilk Truck. He scored some red velvet pancakes with a mocha whipped cream. Holy heart attack!! Soooooooooooo good…

G and kid under the white lights!

This is some kind of fake chicken sandwich from the Gardein food truck. Tasty and the fries were most definitely NOT fake – not the potatoes, the garlic or the oil they were fried in. Yum!

Mother of Pearl! I failed to snap a pic of Patsy’s heart attack on a plate. She got a Buttermilk Brick. A Buttermilk Brick consists of:
- Hashbrowns
- 2 eggs over easy
- a buttermilk biscuit
all smothered under house made chorizo gravy.

Check out their menu to see more…

TUESDAY NIGHT FOOD TRUCKS/HAPPY HOUR @ The Victorian
5-8PM
Half off most of the food menu (i.e. salads, pizzas, tacos, lobster roll, hummus plate, cheese plate etc.)
$2 off all beers
$5 wines (selected ones)
cocktail specials

Parking is free in the lot by the Victorian BUT it fills up fast! Or you can take the bus and get dropped off by ZJ Boarding House.

You can sit in the patio or just inside the front door with your food truck food! There are heaters & couches as well as live music. You can also sit in the grass across the driveway near the CA Heritage Museum and bring a blanket, your own beverages & chairs. There are heaters over there too for you thin-blooded types!

I love mushrooms!! I haven’t cooked with them for years because *someone* doesn’t “dig on fungus.” But now that *someone* is working late a lot, and *someone’s* parents are in town and unable to eat anything with too much vitamin K in it (thanks, a lot, Blood Thinner!) I decided to cook them again! Why not? After all, he usually strolls in around 11PM claiming to have eaten at work anyway… This dish should be classified as an adult dinner due to the alcohol content. It may have burned off but it sure didn’t taste like it did. Or it sure did taste like it didn’t!

This is pretty easy – I chopped the mushrooms & onions ahead of time during someone’s (not my) nap. Let’s get started! You’ll need:

INGREDIENTS:
24 oz (weight) mushrooms, thickly sliced (I used crimini) (Baby Bellas are recommended but they were $$$ so I got crimini)
4 TBSP olive oil (2 for roasting mushrooms & 2 for sautéing onions)
1 large onion, peeled & sliced
1 c dry white wine
3/4 c whiskey (or another 3/4 c white wine if you don’t have whiskey)
1/2 c vegetable broth (I used bullion)
1 c heavy cream salt & pepper to taste
12 oz pasta, cooked al dente (I actually used the whole 16 oz bag so that I’d have extra “noonles” for the kids.)

1. Preheat oven to 375 degrees. Drizzle mushrooms with olive oil, sprinkle salt & pepper on top. Roast for about 20-25 minutes. Drain & set aside.

Gorgeous, earthy little shrooms…

While they’re roasting, stand back & observe your child or pet.

If you don’t have a child or a pet, lie down on the pristine couch with Bravo TV on and be happy.

2. In a large pot, heat remaining olive oil over medium heat. Add sliced onions & saute for 4-5 minutes or until translucent.

Forgive the ugly lighting as I took it at night (I prepped the veggies during the day!) and do not have my lighting down yet:

Check on kids every once in a while.

Yes! Dinner is almost done!

3. Add wine & whiskey. I used Charles Shaw b/c we have a lot since Patsy’s visiting & Maker’s Mark (which is probably a little too “nice”) since we have loads as it’s G and his dad’s trademark father-son drink.

Ode to Patsy:

Ode to Jack:

Let this concoction bubble for a few minutes. Add the broth and let it reduce for another few minutes. (You can use vegetable or mushroom broth. I was out so I used Vegetarian Chicken Flavored Bullion added to water. It’s LOADED with sodium so I use caution and add much less than its label advises.) You are now up to 2 sets of a few minutes. About 4-5 minutes according to my calculations. Now add cream and reduce heat to low. Add mushroom, salt & pepper. Allow to simmer until it thickens.

Reserve a little of your pasta water in case sauce needs thinning after you’ve added pasta. Add cooked pasta & toss together! Season with salt & pepper to taste. Delicious & not for the Designated Driver.

Slightly adapted from The Pioneer Woman.

Final verdict: the kids picked out & ate only the noodles. Although Maddie likes mushrooms, she likes them alone. She is definitely not French. But why would she be?

Oh, and guess who strolled in early & hungry that night? None other than *someone.* D’OH!