THE LUXURY OF TIME

BL … that’s Singer Family Language for “Before Linda” … before I was born. BL is when my parents met Laurie’s parents, Mr. and Mrs. G.

Both couples lived on Sawtelle Boulevard, in an apartment complex with other newlyweds. All stayed friends over the decades, even as they moved to various corners of Los Angeles.

The G family moved to Pacific Palisades (PacPal, as Laurie called it), we went to West Los Angeles. We saw one another for weekend visits, at one home or another. As I was growing up, I knew how to navigate to 2 places … the “back roads” to LAX since my dad, as owner of an import company, traveled regularly. The other was to Laurie’s.

And two places brought week-long anticipation and excitement … Disneyland and Laurie!

Mr. G was outgoing and fun. He made quesadillas … took us to Dodgers games … on the Santa Monica Freeway, he’d pretend to take the exit lane, then re-enter the freeway. Stange what one remembers.

Mrs. G was the scary mom, maybe because she also was a well-known archeologist who went on digs in the desert. At their house, I drank more than my usual 1 to 2 glasses of milk at dinner. I even had my mom ask what brand it was … in my youth, my palate was surprisingly refined, and I preferred Arden Dairy to Adohr’s milk. Mrs. G said it was, gasp, skim.

Laurie and I hadn’t seen one another for a few years. When we were in L.A. in 2020, the world did a thing called Covid. And last year, we had breakfast on the calendar … until a doctor changed an appointment time.

Now Laurie was selling her San Diego home, moving east to live near her daughter … and she wanted to visit PacPal before she left California. Perfect timing.

I drove excitedly to her hotel in Santa Monica. After exchanging big hugs, we sat in the hotel lobby, and sipped lovely Prosecco and nibbled yummy truffle fries. Reminiscing, laughing … a great start to our weekend.

By the time we thought about dinner, we simply walked to LATITUDES, the restaurant in the hotel.

Laurie and I both ordered salmon with asparagus on a bed of wild greens, with shaved fennel salad and sweet potato. The fish was tender and tasty, surrounded by flavorful veggies. I seem to remember that David had pasta … but can’t find photographic evidence.

Seems we all had noticed the chocolate chip cookies on the menu. The waiter said an order was 2 large cookies … served warm. We ordered 2 plates … he brought 3. They were equally good for dipping into coffee the next morning.

The next day, Laurie wanted to visit her old haunts. We met for lunch at CAFE VIDA on Antioch Street, sitting outside on a sunny, blue-sky day. I ordered a very good wrap with chicken, black beans, avocado, and rice, plus sweet potato fries. David had a generous sandwich with bacon, fried eggs, cheese, lettuce, and tomato, plus home fries. And for Laurie … aside from her favorite watermelon ice tea, I have no photos of the sandwich she said was very good.

We then drove by her old house. We had been inside a few years ago … after a wonderful dinner with Laurie and her mom. The coolest part was that Mrs. G was no longer scary. Now I saw her as educated, well-traveled, soft-spoken, and generous.

The next stage of our adventure took us to the incomparable BEL AIR HOTEL … where Laurie got married “a 1,000 years ago,” as she said to the parking valet.

We crossed the wooden bridge, and stopped to visit the swans. The sun shimmered on the pond as the 2 beautiful birds glided gracefully. On shore, a pair of ducks ate the swans’ food, then jumped in for a swim. At one side was a grassy area with the gazebo where Laurie and Rocky had exchanged vows.

We headed to the bar, elegant in all black, and settled into a booth. We sipped Prosecco. We chatted. We toasted Rocky, gone way too soon. And our parents, who would love that we are as close now as we were as girls. It was leisurely and luxurious.

For dinner, we went to SANTA MONICA SEAFOOD on Wilshire Boulevard … both to eat and to buy fish for upcoming dinners.

I ordered an exemplary poké bowl … rice, ahi, candied ginger, avocado, wild greens, and sesame seeds. David and Laurie both had terrific fish tacos … Laurie had one of each (shrimp, beer-battered cod, and grilled mahi mahi), David picked mahi.

Sunday, Laurie was coming to the apartment.

I bought truffle cheese, Laurie’s favorite. She arrived with flowers and a SWAG that included the exact same truffle cheese! Plus brie (the other cheese I bought) and other tasty goodies.

We enjoyed our cheeses as we watched a Dodgers game!

Dinner was grilled opah (a/k/a moonfish), a Hawaiian fish we love, but don’t get in Italy … asparagus … sweet potatoes … salad … a bottle of pinot grigio … Laurie’s chocolate.

Monday, we met Laurie for breakfast at LATITUDES. Coffee first … then food.

I had a yummy croissant sandwich with smoked salmon, fried egg, cream cheese, and arugula. Laurie liked her mushroom, spinach, and cheese omelet, with sourdough toast. David was very happy with his pick … 2 eggs over-easy, 2 bacon, 2 sausage, cottage potatoes, wheat toast. The waiter from the other evening was there … and brought David extra bacon. He also let us sample their special morning drinks. The vegetable blend was nicely spinachy, but the lively carrot and ginger smoothie was our favorite. Each breakfast included a bowl of ripe, in-season fruit as “dessert.” Nice.

David and Laurie got along famously. They had had dinners … we’d spent time at daughter Sarah’s wedding weekend … he’d heard stories from me. This was time to get close.

We hugged. I made a heart with my hands. And Laurie said, again, that we must visit her new home. “Don’t forget it’s on a golf course,” she reminded David.

Soon.

FETTUCCINE WITH TRUFFLE BURRATA

1 ball of burrata with truffles
1 lb. fettuccine
Salt
Freshly-ground pepper
Olive oil

- Heat a serving bowl (using pasta water or in a low oven).
- In a large pot of boiling, salted water, cook the fettuccine until al dente.
- Drain the serving bowl. Add the burrata … cut into pieces, doing this in the bowl so you don’t lose the lactic liquid. Season with salt, and add a little of the hot pasta cooking liquid.
- Reserve some of the pasta cooking water, then drain the fettuccine.
- Add the fettuccine into the burrata-filled bowl.
- Add some olive oil … toss well.
- Grind some pepper over the bowl. Toss well … adding some/all of the reserved pasta and/or more oil to keep the mixture moist.
- Serve.
Enjoy!