LOS ANGELES METRO BRIDGE

 LOS ANGELES METRO RAIL BRIDGE

LOS ANGELES METRO RAIL BRIDGE

In recent years the City of Los Angeles seems to have become wonderfully enlightened.  This is a great example of this sophisticated, intelligent thinking that they are employing with city planning.  

Rather than hire and engineering firm, a bridge building company or architects, they handed over the aesthetic design to an artist, who was assisted by the technical people.  The result is absolutely stunning. 
Now, being me,my first thought was; 'can I please go into the basket ?  does the light come through the weave ?  can we put a camera obscura inside one of them ?  Well, I suppose that was three thoughts, but they came quite quickly on the heels of one another.

ANGELS FLIGHT

Angels Flight began operating in 1901. Billed as the shortest railroad in the world. It served to transport people up a steep incline between Downtown Los Angeles and The Bunker Hill residential area. In 1969 it was dismantled and place in storage when city decided to develop the Bunker Hill area in to Office buildings and Cultural Venues. It remained in storage for 27 years and at last this Los Angeles Icon is up and running again. Notice the great beauty of the interior wood work of the little cars. It is so finely crafted. It appears to be made by a shipwright to me. They are extremely talented 'cabinet makers' adept at fashioning such interiors into curved and 'lofted' spaced. A very high skill.

SEA SCALLOP BLUES

APPETIZER
for 6

6 Large Sea Scallops (2"x 2")
2 cups of whipping cream (or half and half if you must )
6 oz Roquefort Cheese
1/4 tsp white pepper
1 tbl lime juice (Mexican or Key limes are best)
2 tbl lime zest.
2 flour gorditas or flour tortillas

Roquefort Sauce
Bring cream to a low rolling boil add Roquefort and pepper reduce by half (about 15 minutes. ) This can be done earlier the same day.

Reheat on low heat just before plating add lime juice and 1 tbl zest.

Scallops
Oil and preheat grill
Pat the scallops dry, brush wit olive oil, sprinkle with white pepper and sea salt.
Grill about 3 " from heat for 2 minutes, turn and cook for another 30 seconds. Scallops should be light golden and still soft to the touch.
Toast tortilla wedges on grill for last 30 seconds or so.

Plating
Spoon about 3 tbl sauce on bottom of plate, arrange tortilla wedges (3 per plate) along left side of plate, place a scallop in middle, strew lime zest over scallops.