The Weekend: Tongva Park, My First Quiche, and Easter Brunch
Saturday, we met up with some friends at Tongva Park in Santa Monica. Funny name, I had to check twice to make sure I read it correctly. It was my first time there, and since it was a Saturday, I knew parking would be difficult. Also, because it is in Santa Monica, I would have to pay for parking. Luckily, I arrived early enough where I found a spot in the small parking lot on Ocean Avenue, next to Chez Jay’s. There is also parking near City Hall, which is on the east side of the park. We parked for 1.5 hours, for $3.00. The parking pay machines are solar-powered, which is great, but they are also very slow at processing a credit card. I’m glad there wasn’t anyone waiting behind me, because in the time it took to process the card and print the receipt, I managed to get the stroller out of the trunk and get my daughter situated in it, along with the other items we were taking with us.
Tongva Park is laid out beautifully and you can tell it’s very new because it is clean. The kids play area where there are very tall slides, a rock climbing area, and water fountains that spout out of the ground is designated for ages 2 – 5. I probably would have tried out the slide with my daughter if I had someone to watch my stroller and bag, and also if it was easier to get to the top from the base of the slide. I forgot to bring a bathing suit for her and myself, so we didn’t try out the water area, which my friend’s 15 month old loved. We ended up just playing on one of the play sculptures and then had lunch in the grassy area. I’d definitely go back, but probably on a weekday.
My First Quiché
I cooked/baked quiche for the first time so I could bring it to our friend’s Easter Brunch. I asked my food-savvy, intelligent friend DOCTOR Jessica Piazza for advice. (Check out her book Interrobang on Amazon!)
I followed a recipe she sent and was very pleased with the results! I made two quiches. I used pre-made frozen pie crust shells by Marie Callenders that I bought at Vons on Sepulveda. For the filling, I used Andouille chicken sausage from Trader Joe’s (and removed the casings), 2 green peppers, one yellow onion, and cremini mushrooms.