A Hollywood Notebook Menu from Wendy C. Ortiz
Tap a box of couscous so that ½ a cup pours into the saucepan.
Cover with water. Turn on the heat.
Break an egg over a heated pan. Watch it fry. Pay attention, no getting lost in the yolk.
Fluff the finished couscous in a handmade bowl. Slide the fried egg over top. Shake tamari droplets all over so it’s like sweat.
Serve in front of a window next to a full French press of coffee, your mug topped off.
Break the bright yolk you almost got lost in with a spoon, let it ooze thick over the semolina.
Combine leftover saag paneer, aloo gobi, basmati rice, and samosa in a pan. Stir, mash, over medium heat.
Serve in front of a window.
Musso and Frank Grill:
Dark red wine
Brioche Bread Pudding
*No split plates*
(Jack on the rocks)
Late night snack
Uncountable glasses of pinot grigio. Orange wedges, peels attached. Sticky wet slices of nectarine. No utensils.
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