All is Fare in Love & Food: Rachel + PJ
Soon to be husband and wife, Rachel and PJ are our latest pair to take the All is Fare in Love + Food challenge. We met Rachel through her wanderlust –inspired blog + creative design studio, One Part Gypsy. Warning! Clicking on this link will induce immediate visual inspiration and a lengthy trip down the digital space rabbit-hole! Rachel’s designs + aesthetic are so complimentary to the mantra in which she lives her life “Follow your bliss. Think big, start small. Know that you are your own best investment.“
We were lucky enough to catch up with the Venice Beach-residents to talk foodie memories, dinnertime roles, favorite artisanal treats + more.
What was the first meal you shared?
PJ: Thanksgiving of course! We met at my parent's Thanksgiving table (thank you little sister for bringing my future wife).
Rachel: We met at PJ’s family dinner table over Thanksgiving so our first meal together was a good one. We’ve been together ever since!
Who cooks and who cleans?
PJ: We both cook and clean, but we usually do them separately so one person cooks, the other cleans, and rotate.
Rachel: We can both be very bossy in (our super small) kitchen so usually one of us just takes the whole thing over. I also have a “no doing dishes in the dark” rule (who wants to clean at night??) so in the morning we take turns with those as well.
Fav dish the other makes?
PJ: I love Rachel’s massaged kale salad with apple cider vinegar and garlic, close second is her Mexican tortilla soup (both vegan).
Rachel: PJ has perfected the art of hearty pasta sauce. He’s far more patient than I am, and incorporates all the right flavors at all the right times! I love it over sautéed zucchini noodles or for dipping fresh bread into.
Local Artisanal treat of choice?
Rachel: If its savory I’m craving, I love the chard and flax chips with zucchini puree from MoonJuice. For sweets, any of the raw truffles from Gratitude Cafe are to die for.
Favorite foodie destination:
Rachel: We’re planning a trip to the Mediterranean in September and I’m already dreaming of olives, feta, margherita pizza and hazelnut gelato!
Dueling recipes with an item from the box:
PJ: The Chipotle Olive Tapenade by All Spice Cafe can be used in a wide variety of dishes and the flavor is universally tasty. It can be enjoyed on ripped up pieces of bread, but my favorite thing to make is Italian red sauce from scratch. This would be an excellent ingredient to compliment the tomato, basil, garlic, and Italian herbs. Also, the ginger apple biscotti was amazing but that's one to enjoy all on its own.
Rachel: I can’t stay away from SoNo’s whole grain mustard. I’ve been putting it on everything! The smoked porter flavor is what really gets me. Last night we grilled up some kabocha squash with a honey mustard sauce that was out of this world.
Follow Rachel aka One Part Gypsy / @onepartgypsy on Twitter and Instagram
Follow PJ @pjg_han on Instagram
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