City Satiety

Biscuits and Buffalo Smashed Chickpeas

2012-01-28T23:28:00.001-05:00

Audax Artifex was our January 2012 Daring Bakers’ host. Aud worked tirelessly to master light and fluffy scones (a/k/a biscuits) to help us create delicious and perfect batches in our own kitchens! He studied 288 websites' scone/biscuit recipes and the bakers' comments, then made 16 batches to perfect his recipe all with the goal of "[us being] able to make a good if not great scone (biscuit)."

I don't really need words to tell you he achieved his goal - just look at my biscuits. They were golden, fluffy, and tender. I followed his basic recipe and tips to achieve success that had my Dad on cloud nine on the first try. The directions below tell you what I did for that first batch but I highly recommend checking out the full details of the challenge (and trying it right away). The next batch, also below, involved blue cheese, dill and a bit of whole wheat flour with the white.

I chose those flavors as I wanted to make a variation on Buffalo Chicken Wings with the biscuit toning down the spiciness of the Buffalo-style Smashed Chickpeas. The biscuit tasted pretty good, in spite of being precariously close to burnt, but I'm not giving proportions as it wasn't quite right. The filling, however, was awesomely tangy and addictive so the recipe for that is below. I expect to eat it for lunch often move forward with or without perfected Blue Cheese and Dill biscuits.

I also look forward to making more biscuits in the future...and my Dad looks forward to eating them.

Basic Biscuits (as made in the aforementioned first batch)
Servings: Eight 2-inch scones or five 3-inch scones

1 cup Self Rising Flour (Spoon into your measuring cup and level. Do not pack it.)
1/2 teaspoon Baking Powder
2 tablespoons Frozen, Grated Butter
1/4 cup Skim Milk
1/4 cup Heavy Cream (I didn't have whole milk, but I'm sure that would work instead of this 50/50 mix.)

1. Preheat oven to 475°F.
2. Triple sift the dry ingredients into a large bowl.
3. Rub the frozen grated butter into the dry ingredients until it resembles coarse sand.
4. Add nearly all of the liquid at once into the rubbed-in flour/fat mixture and mix until it just forms a sticky dough (add the remaining liquid if needed).
5. Turn the dough out onto a lightly floured surface, then lightly flour the top of the dough. Knead very gently 4 or 5 times (do not press too firmly) the dough until it is smooth.
6. Pat the dough into a 6 inch by 4 inch rectangle by about 1/2 inch thick. Wrap it in plastic and refrigerate it for ~10 minutes. Then using a well-floured 2-inch biscuit cutter, stamp out without twisting six rounds, gently reform the scraps into another ~1/2 inch layer and cut two more scones.
7. Place the rounds spaced widely apart on a baking sheet. (At this point you can chill them in the fridge for several hours if you aren't ready to bake yet.)
8. Bake in the preheated very hot oven for about 10 minutes (check at 8 minutes) until the scones are well risen and are lightly coloured on the tops. The scones are ready when the sides are set.
9. Immediately place onto cooling rack to stop the cooking process, serve while still warm.

Buffalo Smashed Chickpeas
Servings: 3-4 ... it really depends on how much you eat ... I ate a lot. :x

Inspired by Buffalo Chickpea Lettuce Wraps by Jenn at Jenn's Lifestyle and Menu Blog featured at Kath Eats here and created with reference to Chef Dennis, Food & Wine, Gourmet via Epicurious, and Food.com's Buffalo Chicken wing recipes.

My family doesn't brave the heat too well, so this recipe caters more to the tangy, vinegar flavor of Buffalo Chicken wings and doesn't really need blue cheese to tone down its spice. Feel free to alter the spices to suit your taste. I may give into my urge to add some Sriracha next time.

1 14.5 ounce can Chickpeas, drained and rinsed
1/2 tablespoon Olive Oil
3 cloves Garlic, minced (~1 heaping teaspoon)
1 1/2 tablespoons Apple Cider Vinegar
2 tablespoons Red Pepper Hot Sauce
2 tablespoons Tomato Paste
large pinch Cayenne Pepper
3/4 cup diced Celery

1. Heat olive oil in a medium saucepan over medium heat. Add minced garlic and cook stirring occasionally until it begins to turn golden brown.
2. Add chickpeas and stir.
3. Add vinegar, hot sauce, tomato paste and cayenne. Stir until combined. Using the back of the spatula or spoon to press down the chickpeas to smash some of them.
4. Remove from heat. Stir in the diced celery.

Friday Distractions -- Random Links & Recipes Bookmarked

2012-01-27T12:30:00.001-05:00

Ready for the weekend? To help you pass your Friday here are the highlights of what distracted me this week online, what I bookmarked that I hope to one day eat and a picture.

Martha Stewart's collaboration with Avery is available at Staples online now, and in-store come February. These may be perfect for baked goods at the Farmer's Market? Cost benefit analysis here I come. (via Oh Happy Day)

Baby Panda Tries to Escape (via Amanda)

Dr. Mary Ellen Avery is an inspiration. She not only holds a lot of firsts for women in medicine, she also made a discovery that continues to save premature babies lives today. (via Marina)

Will this be the better way to make ethanol? "Processors for decades have used government subsidies to make ethanol from cornstarch and other sugars, but these are food products. Using them to make ethanol raises the demand for staple commodities like corn and cane sugar, keeping prices high. To date, [Dr. David A. Mullin's] microbe has thrived on cotton waste, a pure cellulose composed of fibers, twigs and seeds; on bagasse, the mulchlike residue of squeezed sugar cane; and on chopped-up copies of the city’s main newspaper, The Times-Picayune." Finding a Way to Put a Zebra in Your Tank at NY Times

This commercial made me cringe. (via Healthy is the New Skinny)

Recipes Bookmarked
Buckwheat Noodle Chow Mein at Clean Eating
Grenadine at All Our Fingers in the Pie (I had no idea it was concentrated pomegranate juice.)
Pixie Sticks at Shindig Parties to Go
Prosciutto Parmesan Puff Pastry Straws at Baking Obsession
Sweet Potato Latte at Epicurious
Upside-Down Honey-Ginger Cake at NPR's Kitchen Window

View from Brooklyn Promenade, New York, January 2012

It's Real Real Estate It's Real

Friday Distractions -- Random Links & Recipes Bookmarked

2012-01-13T12:30:00.000-05:00

Ready for the weekend? To help you pass your Friday here are the highlights of what distracted me this week online, what I bookmarked that I hope to one day eat and a picture.

Carter & Co. Historic Wallpapers recreates and prints original wallpapers papers from the 1830s to the 1940s. Their creative process as described by Richmond's Style Weekly takes being detail-oriented to the next level and explains why their wallpaper is worth every penny of its cost. The Jacobs-Uberagua Celestial Ceiling wallpaper is my favorite.

I'm not a doctor, but I think I would choose to die like this article says they do. (via Jay Parkinson + MD + MPH)

Sara Dickerman's Against Pepper: Salt needs a new companion provides a concise history of how pepper became popular and describes the flavors of many varieties. I'd tell you that I'm now curious to try them only I'm not. Run-ins with Grandpop Stillman's freshly ground peppercorns as a child likely have put me off pepper for life.

57 Ways to Spread Kindness (via the kind and ever positive Andrea)

Sunflowers originated in the United States! But Russia popularized the use of their oil for frying and cooking thus saving the sunflower.

Recipes Bookmarked
Apple Sharlotka at Smitten Kitchen
Applejack Flamingo at Eat Make Read
Champagne Marshmallows at BraveTart
Chicken Soup with Ginger and Shiitake Mushrooms Recipe at Simply Recipes
Coconut-Almond Bars at Runners World
Cranberry Cordial at About.com via 101 Cookbooks

Flatiron District, New York City, January 2012

Oh My God

J. Crew Warehouse Sale: What I Bought

2012-01-12T22:18:00.000-05:00

If you live in Richmond, Virginia the odds are high that you know J. Crew's Warehouse Sale is going on right now. In case you somehow missed this fact, I'm here to tell you it is going on and going strong. The amount of merchandise inside is overwhelming and, while they try hard to keep things in order, you have to dig. So be prepared!

I went through a very small percentage of the overflowing boxes to find my haul below and I feel like I did very well getting new, current clothing at basically secondhand prices. I'm especially grateful to the individual who helped me in the tally line miraculously keeping my total under $50 when it should have been more like $80. Unfortunately this makes going back very tempting...but that is a whole different issue.

Tips:
1. Wear leggings, a tight top and flats! This will let you try on everything over your clothing without bulk, even swimsuits. There are a few mirrors, but having a friend there to advise would be fun.
2. Carry only a credit card and ID. You won't want anything extra to hang onto when you're digging, hauling a giant clear trashbag of potential and/or trying on clothes.
3. Look at the clothing carefully as there are pieces with snags, holes, ink marks, et. cetera.
4. Go at an off-peak time. I arrived at 11:30 a.m. today and it was a breeze.

The sale is open from 10 am - 8 pm daily until January 22 at 9750 West Broad Street Richmond, VA 23060 (a former Borders). New shipments arrive daily and rumor has it things are folded when they first appear on the floor. Good luck figuring out when that is going to happen though...

Natasha top, ~~$88~~ $8

Scalloped Lace Shell, ~~$69.50 $54.50~~ $8

Teddie Dress, ~~$198~~ $20

Ruched Betty Top, ~~$60~~ $3

Twist-front Bikini, ~~$42~~ $3

in Charcoal & Black, ~~$88~~ $3

in Blue, ~~$88~~ $3

I went a bit overboard with the swimsuits. Oops. Swimsuit gifts may be in the future. Also, FYI, if you have any sort of stomach get a printed swimsuit. It will hide things better; in spite of being very well made and fully lined these show bumps.

Jules dress in Ashbury floral, ~~$188~~, likely $20 at the sale

This dress was in my grasp, minus only a button, too. I wandering the sale a long while wearing it, but I didn't bite as it was tight across the back, verged on scandal when I raised my arms (sad as I am 5' 4"...on a good day) and because of Vika's texted counsel. In my laps several people inquired about the dress, so I found the one who emphatically said I should give it to her and did just that. She was so excited! It felt good to make someone's day.

Merry, Happy Christmakkuh!

2011-12-26T01:15:00.000-05:00

I hope you had a day filled with happiness and good times with loved ones. Here are some photos from my Christmas Eve and Christmas including some gratuitous photos of myself in another thrifted outfit. Thank you for indulging me this year by reading!

Friday Distractions -- Random Links & Recipes Bookmarked

2011-12-23T12:30:00.000-05:00

Ready for the weekend? To help you pass your Friday here are the highlights of what distracted me this week online, what I bookmarked that I hope to one day eat and a picture.

Meg notified me that Richmond, Virginia has been proclaimed the capital of Tacky Lights. Thanks CBS Sunday Morning for spreading the word and showing me light displays I haven't seen. Our neighbors are on the official list, but the houses in the video put their display to shame.

This watch from 1928 is beautiful. I think we were meant to be...Sapphires are my birthstone after all. ;) (via Zuburbia)

I can't wait to explore the food pairing charts in this Nature article highlighted by Epi-Log and Gizmodo. From the article "...in North American recipes, the more compounds are shared by two ingredients, the more likely they appear in recipes. By contrast, in East Asian cuisine the more flavor compounds two ingredients share, the less likely they are used together."

Precocious was meant to describe kids like Alec Greven, who wrote How To Talk to Girls. (via Motivation Into Habit)

Fairway, which is right up there with Sahaldi's in Brooklyn Heights as, my favorite grocery store in the NYC area is now online. Yum.

Recipes Bookmarked
Glogg at NPR
Creamy Condensed Soup at Clean Eating
Worcestershire Sauce at NPR Books

Tacky Christmas Lights (from a Point & Shoot Camera's Perspective), Richmond, VA, December 2011

Have Yourself A Merry Little Christmas from Meet Me in St. Louis is my favorite Christmas song after those in The Nutcracker. Read its history and listen to it here. The song begins at 00:36.

Char Sui and Char Sui Bao

2011-12-21T13:24:00.000-05:00

Our Daring Cooks’ December 2011 hostess is Sara from Belly Rumbles! Sara chose awesome Char Sui Bao as our challenge, where we made the buns, Char Sui, and filling from scratch – delicious! And I'm only a week late telling you about it.

Sara performed exhaustive research: testing marinades, grilling, searing and baking and baking char sui and then making several variations on buns: baked, steamed and vegetarian. You can see all of her work here. I used her alternative marinade without red food colouring or maltose and made the I-don't-want-to-go-to-the-store substitution of Sherry for Shaoxing Cooking Wine. As Sara said grilling gave the best result, I had my Dad work his magic on the pork with a result so beautiful that I was almost sad to dice it to create the filling for the buns.

The hardest part was figuring out how to steam buns without a bamboo steamer. Ultimately, I used a vegetable steamer insert in a large stock pot removing the lid as quickly as possible when steaming finished and drying it before replacing it over the next batch. This minimized condensationdroplets hitting the buns and prevented unsightly blemishes. It also made me feel a bit like a magician!

This challenge took some time, but was surprisingly easy and my buns tasted just like the cheap, tasty, steamed buns I used to purchase in NYC's Chinatown. I highly recommend it; the recipes I used are below the photos and Sara's other variations can be found at the above link.

Grilled Char Sui (Cantonese BBQ Pork)

1 teaspoon Salt
1 teaspoon Sesame Oil
1 tablespoon Dark Soy Sauce
1 teaspoon Ground White Pepper
2 tablespoons Honey
2 tablespoons Sugar
2 tablespoons Oyster Sauce
1 tablespoon Sherry
1 teaspoon Five Spice

1. Trim the pork loin removing fat and tendon. Slice it lengthways and then cut it in half again to create 4 quarters. Place them in the container where they will marinate.
2. Combine all the other ingredients in a blender (or bowl) and mix well.
3. Pour 2/3 of the resulting mixture over the pork. Marinate for a minimum of 4 hours to overnight in the refrigerator. Save the remaining 1/3 of the marinade in the fridge covered. ace the reserved 1/3 portion of the marinade covered in the fridge.
4. Heat grill to medium heat, then place marinated pork loin on it.
6. Grill 15 minutes or until cooked through basting with the reserved marinade.

Steamed Char Sui Bao (Cantonese BBQ Pork Bun)

Filling Ingredients
12 oz Char Sui, finely diced
2 Shallots, finely diced
1 tablespoon Dark Soy Sauce
2 tablespoons Oyster Sauce
1 teaspoon Sesame Oil
1/4 cup Chicken Stock (I used 99% fat-free/low sodium.)
1 teaspoon Cornstarch
1/2 tablespoon Canola Oil

Bun Ingredients

1 cup Milk, scalded (I used 2%.)
1/4 cup Sugar
1 tablespoon Oil
1/4 teaspoon Salt
2 1/2 teaspoons Dried Yeast
3 cups Plain Flour

Filling Directions
1. Heat the vegetable oil in a wok or pan. Sauté the shallots a minute or two or until soft.
2. Add diced char sui and stir.
3. Add oyster sauce, dark soy sauce and sesame oil to the pork mixture and stir fry for one minute.
4. Mix cornflour and stock together and then add to the pork mixture.
5. Stir well and keep cooking until the mixture thickens, 1 or 2 minutes.
6. Remove from wok/pan and place in a bowl to cool. Set aside until ready to use.

Bun Directions
1. Scald milk (heat until it begins to form small bubbles) and then stir in sugar, oil and salt. Cool until it is lukewarm (between 100-110 degrees Fahrenheit) and then add yeast. Let it sit until the yeast activates and becomes frothy, about 10 - 15 minutes.
2. Meanwhile sift flour in to a large bowl.
3. Add the foamy milk/yeast mixture to the flour, dust your hands with flour and combine the wet and dry ingredients with your hands.
4. Place dough on a lightly floured surface and knead for approximately 10 minutes until dough is smooth and slightly elastic.
5. Place in a lightly oiled bowl, turn it once and cover with a damp cloth. Leave to rise until it doubles in size. This will take from 1 - 2 hours depending on weather conditions. (I had to heat the oven briefly, turn it off and then put the dough inside. The house isn't warm enough for bread to rise on its own.)
6. Punch down dough and divide in to 20 equal portions. (I did 15.)
7. Roll each dough portion in to a 7 – 8 cm (2 3/4 - 3 1/4 inches) round.
8. Place a heaping tablespoon of filling in the center of the dough, gather the edges together at the top to seal it and place on a 8 cm (3 inch) square of baking paper. Repeat until all dough has been used.
9. Cover and let rise for 20 minutes.
10. Place buns in bamboo steamer, leaving space between the buns. Heat water in a wok until it is simmering and place steamers one on top of each other in the wok. Place lid on top bamboo steamer and steam for approximately 12 minutes. (Or jerryrig things like I did above and make your own magic happen.)

Friday Distractions -- Random Links & Recipes Bookmarked

2011-12-16T12:30:00.000-05:00

Ready for the weekend? To help you pass your Friday here are the highlights of what distracted me this week online, what I bookmarked that I hope to one day eat and a picture.

12 Christmas Trees Made Out of Books... I can't believe it is almost Christmas! (via Courtney who retweeted Kay Steiger)

"Mike Naumes thinks Oregon schoolchildren should be eating more Oregon pears. And not just the D'Anjou, Bartlett and Bosc pears approved by the U.S. Department of Agriculture's School Lunch Program, but the lesser-known Comice pears of southern Oregon's Rogue Valley." Oregon Senator Ron Wyden Pushes Local Pears For School Lunches with his proposed changes to the 2012 Farm Bill.

Midnight Sun, Iceland is breathtaking. (via Gala Darling)

I was naive to think eugenics were limited to the Nazis during WWII. "States began practicing eugenics in earnest in the United States in the 1920s and ’30s, driven by a philosophy of social engineering once so popular that President Woodrow Wilson, Justice Oliver Wendell Holmes Jr. of the Supreme Court and Margaret Sanger, the founder of Planned Parenthood, were ardent supporters." Thousands Sterilized, a State Weighs Restitution

Victoria’s Secret Revealed in Child Picking Burkina Faso Cotton is heartbreaking, but to play devil's advocate... Shouldn't they get some credit for trying to use ethically grown cotton? Gosh knows where the cotton in my less expensive undergarments originates... Hopefully this issue can be resolved and they will continue supporting the region as I can't imagine the profiled worker's life getting better if they don't. (via Jaime and Carielle)

Recipes Bookmarked
Ginger Fig Crumb Bars at Lunch Box Blues
Lamb Kebabs with Pomegranate-Cumin Glaze at Epicurious
Minty Meringues at Camilla Styles
Nut Free Macarons at Brave Tart

Somewhere in Yellowstone National Park, August 2008

The Nutcracker is Christmas and the Waltz of the Snowflakes is my favorite piece from it. Growing up I wanted to perform the Snow Queen's the pas de deux.... That said this version doesn't have a snow queen, but hopefully you will find the sheer multitude of grand jetés as entrancing as I did.

Friday Distractions -- Random Links & Recipes Bookmarked

2011-12-09T12:30:00.000-05:00

Ready for the weekend? To help you pass your Friday here are the highlights of what distracted me this week online, what I bookmarked that I hope to one day eat and a picture.

I always have wondered why older cheeses had sharp granules; Epi-Log explains.

Damn You Auto Corrects Top 25 Funniest Autocorrects of the Year made my eyes tear up from laughing so hard. It felt great. Don't click through if you don't find raunchy humor amusing. (via Alison)

Evan Ruggiero is inspiration to never give up... After osteosarcoma, multiple related surgeries, chemo and the amputation of his right leg below the tibia he is back to tapping. His inspiration is Peg Leg Bates. (via Meg)

"People like the farmer Joel Salatin, the cantankerous hero of Michael Pollan’s best-selling The Omnivore’s Dilemma, are routinely held up as visionaries for the kind of complete-nutrient-cycle, sustainable-agriculture operations they run in the comfortable United States, but Africa’s urban farmers are doing the same with far, far less." The Constant Gardeners by Joceyln C. Zuckerman

Motivation Into Habit provides some much needed fitness inspiration. (via Lara)

Recipes Bookmarked
The Crackling Spices of Indian Tempering at NPR's Open Window
Peppermint Pattie Pots de Crème at Eating Well
Ricotta Gnocchi with Spinach and Roasted Tomatoes at Vital Juice via Share our Strength's Cooking Matters
Sticky Marmalade Chicken at The Intolerant Gourmet
Thin Apple Tart and Linguine With Roasted Beets and Lemon Parsley Scallops at Tartelette

The Bear, November, 2011

Ain't No Sunshine (Album Version)

Bill Withers' Ain't No Sunshine is much better than Bruno Mars' It Will Rain and has a very similar theme. Am I alone in not enjoying Bruno Mars? I change the radio station every time one of his songs plays.

Friday Distractions -- Random Links & Recipes Bookmarked

2011-12-02T12:30:00.000-05:00

Ready for the weekend? To help you pass your Friday here are the highlights of what distracted me this week online, what I bookmarked that I hope to one day eat and a picture.

Scott Amron has developed a sticker that dissolves to clean the fruit it labels.

Hedy Lamar, who I've always found stunning, was also patented "a frequency-hopping technique [in 1942] that is found in most digital devices that communicate wirelessly today." Her biography has been added to my endless reading list. (via Curtis)

Speaking of stunning, Carmen Dell'Orefice is still living life to the fullest and modeling at 80(!).

An ice cream Eiffel Tower, insight into the creation of Häagen-Dazs and a discussion of General Mills' international marketing strategy for the brand (or what their strategy was in May).

There is a Sweet Valley High movie in the works from Diablo Cody. My interest is piqued, but we'll see if it goes further than my interest in Sweet Valley Confidential months ago. I still haven't read it and looking at its Amazon reviews I shouldn't bother. (via Emily Miller)
Recipes Bookmarked
Easy Melted Brie with Honey and Herbs at NPR
Quick-Roasted Green Beans And Shallots With Garlic And Ginger Juice at NPR
Meringue-Topped Sweet Potato Casserole at Eating Well
Cracking the Poached Egg Code at NPR's Kitchen Window ... before you poach watch Harold McGee's 40-second method to determine your eggs' age!

Sunset on The Metropolitan Museum of Art's Rooftop, NYC, August 2006

(Missing the city! This is likely to be my first year missing the Christmas decorations since 2004!)

kick it Stereoheroes remix

Squirrel Print Clothing - What?!

2011-11-30T12:30:00.000-05:00

Apparently squirrels were a print trend this Fall...in the UK. I thought only Alpha Gam's were keen on squirrels, so this blew my mind and I felt a need to share a round-up of the items I found.

The NW3 dress and the Dorothy Perkins shirt are my favorites, though I'm still not sold on wearing squirrels on my everyday attire. My squirrel charm on a chain works nicely for when I want to wear this woodland creature!

In case you want to indulge in any of these items or see them from different angles you can click through the pictures to the websites.

YMC Silk Squirrel Dress, $375 at Urban Outfitters

Pink Squirrels All Over Animal Print Socks, $8 or 3/$20 at Urban Outfitters

(Strangely enough these hot pink squirrel socks are for men.)

NW3 Woodlands Dress, $218.22 at Hobbs NW3

(They also have a maxi skirt and tie-neck blouse.)

Jersey T-shirt, $70 at Eley Kishimoto

Squirrel Print Tee, $38 (Sold Out) at Dorothy Perkins

Camilla Norrback Dorothy Squirrel Print Blouse, $118.17 (Sale Price...Sold Out)

Its Fun to Squirrel Around Dress, $38 at Aristocracie (Clever name, right?)

$19.95 at Hey Cupcake

(They also have an apron, a onesie, etc... I surprised Amanda with the t-shirt for her birthday!)

T-shirt, $14 one day, $19 the next, so ?? but hilarious!

Guys... Lest you feel left out here is one for you too and what a deal at that price. ;)

Common Sons Squirrel Cardigan, $172.71

Friday Distractions -- Random Links & Recipes Bookmarked

2011-11-25T12:30:00.000-05:00

Ready for the weekend? To help you pass your Friday here are the highlights of what distracted me this week online, what I bookmarked that I hope to one day eat and a picture.

Britney Spears Volunteers Airbrushed Photos. I still <3 Britney; this is a cool move.

Had Kevin.Murphy's Color.Bug Hair Shadow been available when I was in high school, I and my Mom would have been much happier. It gives the satisfaction of a crazy color without the commitment of Manic Panic or markers.

Want to lose weight? Shut your mouth by Jacque Wilson at CNN provides a perspective contrary to the norm. "To reach an identity goal, you need indicators of your accomplishments. ... Gollwitzer's studies found that when you tell people what you intend to do, and that intention is acknowledged, the recognition qualifies as an indicator of accomplishment. 'The danger is that you feel that you have already reached the goal and because of that you don't have to act on it any more,' Gollwitzer says."

Andrew Schneider's Tests Show Most Store Honey Isn't Honey: Ultra-filtering Removes Pollen, Hides Honey Origins was interesting. NPR's reply reassures that "Supermarket honey doesn't have pollen, but you can still call it honey. Call it filtered honey." It is always good to get several perspectives on a story.

Finally! An explanation for why I forget things when I transition between rooms...

Recipes Bookmarked
Cider-Brined Turkey with Star Anise and Cinnamon via Tartlette
Mint-Flavored Sugar at Pretty, Tasty Things (I had this last Saturday at Sheila's shower and was blown away. True story.)
Portuguese Cheese Puffs (Pao de Queijo) at the New York Times

One Golden Tree Remains, November 2011, Mechanicsville, Virginia

The Sound of Winter

Today I Am...

2011-11-24T12:30:00.000-05:00

Thinking
Happily
About
Needs Being Met
Kindnesses
Family & Friends
Understanding and
Lots of other little things that make me smile.*

Our feast is Sunday. I am making pumpkin pudding, chocolate pie and Alejandra at Always Order Dessert's Sweet and Sour Brussels Sprouts Hash. We also will be enjoying this unbelievably large sweet potato that I am tempted to give eyes. It is, of course, from Red Dog Farm whose bountiful harvest has been generously shared with me this year.

I hope you are enjoying the celebration of Thanksgiving today too...or if you are elsewhere I hope you are enjoying your Thursday.

*I'm also thinking about Organic Chemistry. In the spirit of Thanksgiving I have even found things to be grateful about it: having the opportunity to take it without getting into debt or dealing simultaneously with a crazy schedule, having an encouraging professor and having access to a tutor one hour a week for free, SI sessions and TA sessions (especially those led by the TA that makes me giggle.)

Friday Distractions -- Random Links & Recipes Bookmarked

2011-11-18T12:30:00.000-05:00

Ready for the weekend? To help you pass your Friday here are the highlights of what distracted me this week online, what I bookmarked that I hope to one day eat and a picture.

The Atlantic's highlights from the National Geographic Photo Contest 2011 are serious eye candy. My favorites are 14, 35, 36 (those feathers look like sequins!) and 39.

"Our children are suffering from a lack of any fruits or vegetables whatsoever. Canned, frozen, dried, juiced—anything would help. Here's a simple dictum for public health, endorsed by nutritionists across the land: All forms of fruits and vegetables matter." Not So Fresh: Does Michelle Obama's war on obesity give short shrift to canned and frozen produce? I'm learning this lesson, again, right now.

A recap of David Chang of Momofuku's Science & Cooking Public Lecture at Harvard... “It’s like a spice rack, if you collide micro-organisms with food – it makes the food delicious.” The lecture series has covered some fascinating topics and past lectures can be watched online. I'll be checking some of them out over the holiday break.

My Slow Prose Manifesto by Karen J. Ohlson sounds exactly like me in the kitchen (and perhaps elsewhere). "When I ask myself why I do things slowly, my stock answer is: I’m not choosing to be slow; it’s the only way I know how to be. But if I’m honest, I know it’s the only way I can feel satisfied."

DIY Glittered Flatware at Oh Happy Day because sparkly things are pretty and for this tip "The secret to this whole project is the glitter paint. Unlike regular glitter the glitter paint doesn’t get glitter everywhere and when dry the glitter doesn’t come off on your fingers! Really!!"

Recipes Bookmarked
Green Beans with Dates, Oranges and Hazelnuts at Deliciously Organic
Homemade Chicken Stock at Deliciously Organic (of interest is the concept of simmering it for 24 hours)
4-Ingredient Pumpkin Frozen Yogurt at Babble
Frozen Coconut Yogurt with Cinnamon via VitalJuice
Homesick Texan Carnitas at Smitten Kitchen
Porchetta at Home at Amateur Gourmet
Sauteed Kale with Tahini Sauce at Simply Recipes

Mosaic Tile at The Little Chapel in the Woods, Denton, TX, October 2011

Cough Syrup

Green Tea, Tofu, and Noodle Soup

2011-11-14T12:30:00.000-05:00

Sarah from Simply Cooked was our November Daring Cooks’ hostess and she challenged us to create something truly unique in both taste and technique! We learned how to cook using tea with recipes from Tea Cookbook by Tonia George and The New Tea Book by Sara Perry.

We could choose our own savory, tea-based recipe or make Beef Braised in Rooibos Tea with Sweet Potatoes, Chinese Tea Eggs and Green Tea, Tofu, and Noodle Soup. As I constantly feel like the rabbit in Alice in Wonderland right now I was thrilled that the Green Tea, Tofu, and Noodle Soup required only 30-minutes and I chose it so I could complete my first challenge in months.

I followed the provided recipe using local napa cabbage for the greens, substituting soba noodles for the egg noodles and adding cilantro for visual flair (and flavor) at the end. The broth was very delicate, too much so for my taste. I ended up adding lime juice, s'rircha and additional soy sauce and sesame oil to amp up the flavor yet still felt like something was missing. Perhaps the soba noodles were too much for the broth? Either way I don't plan to revisit the recipe.

That said based on the descriptors used by my fellow Daring Cooks - luscious, refreshing and delicious - I will be looking further into cooking with tea. Especially as tea is a great way to add flavor without calories or a lot of cost. View the recipes and Sarah's other ideas for cooking with tea here and check out those tasty sounding results here.

Friday Distractions -- Random Links & Recipes Bookmarked

2011-11-04T12:30:00.000-04:00

Ready for the weekend? To help you pass your Friday here are the highlights of what distracted me this week online, what I bookmarked that I hope to one day eat and a picture.

I can relate to this sentiment 100% - It’s Always Market Day Somewhere. Plus the photos are amazing. (via David Lebovitz)

With the holiday baking season coming, Whole Foods' Guide to Natural Sweetners might come in handy! Then again maybe we should all just avoid sugar since it is like a drug...as is fat.*sigh*

The story behind from From Me To You's cinemagraphs. (via 101 Cookbooks)

Tom's Ballet Flats look cute! Hopefully I will remember them come spring. (via Amy on Pinterest)

Recipes Bookmarked
Butternutscotch Pudding at Pinch My Salt (if only for the name)
Pan Seared Salmon Over Fettuccine Noodles with Skinny Alfredo Sauce at Self
Quinoa con Queso at Simply Recipes

Dallas, TX State Fair's Ferris Wheel, October, 2011

Don't Stop Believin' (Album Version)

Friday Distractions -- Random Links & Recipes Bookmarked

2011-10-21T12:30:00.000-04:00

Ready for the weekend? I always am... To help you pass your Friday here are the highlights of what distracted me this week online, what I bookmarked that I hope to one day eat and a picture.

I would like a milk jug skeleton, please. The adorable heart is a must.

Chessa Photography launched this week and you should go see the world through her eyes. Her photos offer a unique view of places commonly visited as well as many less traveled locales Chessa has visited through humanitarian aid work.

"Try not to do too many things at once. Know what you want, the number one thing today and tomorrow. Persevere and get it done." George Allen, Sr. (Thanks, Aunt Phebe!)

Should I ever actually start sewing, Make This Look matches store-bought dresses to patterns. Brilliant. (via Sonee on Pinterest)

Susan Gregory Thomas' Back to the Land, Reluctantly gives a little insight into how her family of 4 lives off of $100 a week. Via The Improvised Life who highlighted this great quote, "because my biggest revelation in terms of self-sufficiency is this: It is no big deal. You can tell yourself anything is too difficult, or you can just do it. And you do not need to reconstruct your worldview or take issue with others."

Recipes Bookmarked
Sherried Sardine Toast at Alton Brown's Good Eats
Sweet and Spicy Ground Turkey and Sweet Potato Stew with Coconut Milk at Kayln's Kitchen

Sparkles, October 2011, Plano, TX

I heard this on Sirius' 40s on 4 while flying Airtran last weekend. Sirius access is a nice perk of flying with them.

Friday Distractions -- Random Links & Recipes Bookmarked

2011-10-14T12:30:00.000-04:00

Ready for the weekend? I always am... I haven't been wandering online much lately, so the links are sparse BUT I have amped up the photos. Check out the gorgeousness that is Duke University! Last weekend I escaped to the Durham area to check out a graduate program in the area and have a fun visit with my friend, Jen. We relaxed, explored, ate well and still fit in a bit of studying. Hopefully I can find comparable balance this weekend as I'm in Dallas for my cousin Rebecca's wedding. Wish me luck and have a fantastic weekend!

As soon as I saw this DIY Caramel Apple Kit I was in love. Caramel is the best. I've never seen a caramel apple bar at a party or wedding, but think it sounds perfect for the cooler weather.

This medical technology development gave me chills; it could/will revolutionize the lives of burn victims as you can see in the video. (via Jay Parkinson MD + MPH) burn victims as you can see.

Recipes Bookmarked
Sardine Rillettes at Simply Recipes
Mushroom Lasagna at Recipes for Health, New York Times

This song has special memories for me. I'm always grateful for my friends.

Friday Distractions -- Random Links & Recipes Bookmarked

2011-10-07T12:30:00.000-04:00

Ready for the weekend? I always am... To help you pass your Friday here are the highlights of what distracted me this week online, what I bookmarked that I hope to one day eat and a picture.

Facebook is Lying but Nobody is Caring wasn't surprising but still made me sigh. (via Vika) If you want to block third-party social media sites from tracking you and use Firefox, consider trying Share Me Not.

On a related note, Alexis Madrigal writes What You Shouldn't Post on Your Facebook Page If You Want a Job at The Atlantic. I try to be conscious of what I put out there, but always appreciate a reminder. (via Courtney...so glad she and her buzz are back!)

Are You Living An Active or Passive Life? "...[feeling powerful sensations] is not optional. We crave and need them to function well, so the path of least resistance and most abundance will also be the path most traveled. I think we’re just too far removed from real experience, from having to engage with the world."

Steve Jobs' 2005 Stanford Commencement Address on YouTube (via Amber). May he rest in peace.

Recipes Bookmarked
5 Spice Beef Broccoli at Well Done Chef (I like his blanching method!)
Applejack Rabbit at Eat Make Read
Lamb Sausage Patties with Fresh Mint, Feta and Garlic at Epicurious

Sky over Georgetown's Key Bridge, Washington, DC, September 2005

Creative take on a catchy song that you is unavoidable as I drive around town... Thank goodness it is still fun! (via Adrienne at Fanciful Freckles)

Friday Distractions -- Random Links & Recipes Bookmarked

2011-09-30T12:30:00.000-04:00

Ready for the weekend? I always am... To help you pass your Friday here are the highlights of what distracted me this week online, what I bookmarked that I hope to one day eat and a picture.

Food rules to remember, or at least keep in mind.

New York Times' Small Fixes section never fails to excite me. Read Fighting Cervical Cancer With Vinegar and Ingenuity by Donald G. McNeil, Jr. to see what thrilled me this time. Given the discussion of healthcare costs being too high in the US, I wonder why some of these low tech, but effective and less expensive techniques can't be implemented in the United States.

Nick Meek has killer photos. That first mountain shot makes me wish I was hiking, or at least doing something in nature, right about now. (via Leslie on Pinterest)

Gretchen Reynolds' How Exercise Can Strengthen the Brain in the New York Times highlights a recent University of South Carolina study that proved regular physical training in mice stimulated development of new mitochondria in both muscles and the brain. She quotes one of the chief author's, Dr. Davis, as "[speculating] revitalized brain cells also, at least potentially, could reduce mental fatigue and sharpen your thinking even when you’re not exercising." This is one more piece of evidence that I should get back to exercising, even if I feel too busy / am worried about my left leg's hip flexors / any other excuse in the book.

Stream the Dum Dum Girls new album, Only in Dreams, here. It came out on Wednesday, 9/27/11.

Recipes Bookmarked
Braised Rabbit with Prunes at Simply Recipes
Round Challah at The Cupcake Project

Wild Goose Island, St. Mary Lake, Glacier National Park, Montana, August 2010 (lots of commas!)

Friday Distractions -- Random Links & Recipes Bookmarked

2011-09-23T12:30:00.000-04:00

Ready for the weekend? I always am... To help you pass your Friday here are the highlights of what distracted me this week online, what I bookmarked that I hope to one day eat and a picture.

Last weekend was the 53rd Annual Armenian Festival in Richmond and I got a plate of leftovers thanks to my parents generosity. It was all good, but the stand out was the Armenian Rice Pilaf. It tasted suspiciously like Rice-A-Roni. When I looked up the ingredients I learned it was the basis for Rice-A-Roni. Read about it here.

“To bear defeat with dignity, to accept criticism with poise, to receive honors with humility -- these are marks of maturity and graciousness.” William Arthur Ward (via Carielle, who is on a great adventure this year!)

And here is another quote... I sure hope this one is true!

James Murphy, of the now disbanded band, LCD Soundsystem is now dabbling in cooking among other things. Fun.

Alison Newton writes beautifully. I'm behind on all reading right now, but this piece on losing her father and grandfather really moved me. It is probably especially poignant as I'm nervous about my grandpop's surgery right now. Regardless, go get lost in her words.

Recipes Bookmarked
Banana Chocolate Chip Cookies at Baking Bites
Brown Sugar Rosemary Walnuts at 101 Cookbooks
Gooey Chocolate Peanut Butter Banana Bars at Always Order Dessert
Honeyed Gingerbread With A 20-Hour Apple Terrine at NPR's Kitchen Window

For a photo go see Carielle's shots at your big year. There is a gorgeous recent one of a lion that looks unbelievable professional.

Lazy Mexican-Inspired Salad

2011-09-21T23:22:00.000-04:00

Simple September continues with this Lazy Mexican-Inspired Salad. I was going to tell you this was my go to dinner, but then I entered its information into Self's Nutrition Data website and discovered it is probably a bit light for dinner. :/ So I suggest that you think of it as a side salad. I know I will from here on out.

That said my finding it satisfying as dinner or lunch for several years now is proof of how filling and nutrient dense it is. Self quantified that fact too. Its only downfall, according to the nutrition facts, is high sodium. This isn't a big surprise since it involves prepared foods. If you want to reduce the sodium, you can make your own dressing, perhaps a cumin-lime vinaigrette like the one I used here, and/or prepare black beans from dried beans instead of using canned. Personally sodium is not a concern when I'm eating this. My concern is eating something good and satisfying, then getting the heck out of the kitchen.

If I had more time I would have a cooking adventure instead of this salad to post, but organic chemistry and some other things are ruling my life. Given how much I've been eating this thank goodness I like it! To mix things up a bit I add tomatoes, corn and/or cilantro, but the basics are below.

Lazy Mexican-Inspired Salad

1 cup Black Beans (I used rinsed and drained a 14 ounce can, which will make roughly three portions.)
2 Tablespoons of Shredded Reduced Fat Cheddar Cheese
2 Cups Mixed Baby Greens
1 Green Bell Pepper, diced
1 Tablespoon Reduced Fat Ranch Dressing.

1. Open, rinse and drain one 14 ounce can of black beans.
2. Remove stem and seeds from green pepper, then chop it roughly or neatly your call.
3. Measure two cups of salad into a bowl, then measure out 1/2 cup of black beans and place them on top.
4. Add 2 tablespoons of the reduced fat cheese to the bowl and the chopped pepper.
5. Top with 1 tablespoon of ranch dressing.

P.S. My friend Katie thought I should let y'all know this isn't a racial slur. I am lazy...not Mexicans... I didn't even realize there was a racial slur. In fact I probably would say Mexicans were hard workers based on other stereotypes of their life - being illegal immigrants in the US.

Friday Distractions -- Random Links & Recipes Bookmarked

2011-09-16T12:30:00.000-04:00

Ready for the weekend? I always am... To help you pass your Friday here are the highlights of what distracted me this week online, what I bookmarked that I hope to one day eat and a picture.

I always saw these pretty lights at the Holiday Markets in NYC, but I never purchased them. If their presentation had been as awesome as the one in Jordan's photos I probably would have given in to the impulse.

Kate Ermilio's Spring-Summer 2012 collection features bows and interesting backs. Love it!

At a delicious dinner at Mama J's last Saturday between study sessions, Matt brought up Google's purchase of Zagat. He hopes this purchase will enable Google to compete with Yelp. It was an interesting point.

The Area of the Texas Wildfires Versus America's 10 Biggest Cities dated September 7...and to think the damage is more widespread now. Wow. This really puts it into perspective. (via Courtney)

Two great perspective giving post-its. I needed these. Er, I still need them.

Recipes Bookmarked
Apple Chips at The Cupcake Project
Candy Corn Cocktail (and others for Halloween) at Hostess Blog (via Rebekka)
Sauteed Sweet Potato Leaves at Eat Make Read

A red eye to or from Santa Monica, CA, December 2005

Find more songs like Crystal Castles at Myspace Music

While doing data entry at work I often listed to my iPod; it helped me plug away and block out distractions. Indie electronic music was my favorite as I could lose myself in the beat. This song worked a little too well. I listened to it for half an hour once without even realizing it was the same song. I only noticed when I looked down to see which artist I was enjoying so much.

Remembering September 11, 2001

2011-09-11T08:22:00.001-04:00

Dina wrote a thoughtful post about her experience on September 11, 2001 in DC and her feelings about the subject, which inspired me to jot down a few, less eloquent, thoughts.

All week VCU has had several white erase boards, post-its and pens available for students to write where they were on September 11, 2001 and how it has affected them. I was working in the Psychology department at the reception desk when I heard. I couldn't believe it. Even though we were safe in Richmond, I immediately called my family, eyes watering, to make sure they were okay. After work I spent the remainder of the day in class or with my sisters.

Everyone was scared and overwhelmed, especially those with families in Northern Virginia and New York City. Thankfully no one I knew at the time lost anyone, though later I came to know people who lost friends and family or experienced the fall out directly while living in NYC. It was such a blessing to be with friends and have family nearby when everything felt turned on end. It also was a blessing to have been so sheltered from the direct events.

My closest contact came a few weeks later when for my birthday Jaime took me to the 9:30 Club to see John Mayer perform. When we drove past the Pentagon with its gaping hole to get to the venue it jarred us into silence. Later living in NYC I saw "Ground Zero" a few times. The enormity of the absent towers never became less overwhelming.

Some things just can't be fixed. I don't think our Nation will ever be the same. What happened was shocking and uncomfortable to consider then and it still is. I can't believe it has been ten years, though seeing that a lot of VCU's current students were in elementary school at the time brought that point home in a whole different way.

Today I hope that those who were lost September 11, 2001 are resting in peace and that those who remain have found or find peace. “Peace. It does not mean to be in a place where there is no noise, trouble or hard work. It means to be in the midst of those things and still be calm in your heart.” - unknown

P.S. Sally Schmidt gives a New York perspective at The Improvised Life. I saw it after I published this and decided to add it as it is worth sharing too. I like the idea of "[fighting] back with beauty."

Friday Distractions -- Random Links & Recipes Bookmarked

2011-09-09T09:30:00.023-04:00

Ready for the weekend? I always am... To help you pass your Friday here are the highlights of what distracted me this week online, what I bookmarked that I hope to one day eat and a picture.

Lanvin's Fall-Winter 2011 Campaign teaser video will make you smile. It looks like my thrifted cobalt cape is on target for this Fall.

Also, The Glamourai's apartment is amazing. I don't think I could ever live in a home with that much white, but wow. She has these measuring cups, which somehow I missed at Anthropologie. Too bad as they were $19.95 on clearance at one point according to the internet.

How To Wallpaper" Using Fabric

"In the first experiment of its kind in the country, the Houston public schools are testing whether techniques proven successful in high-performing urban charters can also help raise achievement in regular public schools. You can read more about this clever idea here. I will be interested to see check out the results.

This gluten-free flour developed by The French Laundry sounds promising, though the cost seems prohibitive at first glance. Having never made a gluten-free flour mix I don't know how much it costs...

Recipes Bookmarked
Gingersnaps at Gluten-Free Girl
Rice Milk at at Vegan Reader
Spiced Sweet Potato Donuts at Leann Bakes
Sriricha-Baked Salmon And Kale Wraps With Roasted Red Pepper Sauce at NPR's Kitchen Window

No! Don't take me without my chips! New York, NY

I'm not THIS gloomy but the rain made me think of this song, which I have on my computer from Napster. I always thought it was by Cracker. Oops. I wish some of our torrential rain from the past few days could have dispersed into TX and Somalia where they so desperately need water.

Broiled Tomatoes with Cheese

2011-09-07T12:30:00.000-04:00

My brother, Christopher, came home for Labor Day, which always means a feast. This time was no exception; we enjoyed spinach, blueberries and strawberries tossed with raspberry vinaigrette, Keenbell Farms' spicy cheese brats, slightly over caramelized onions and peppers in gravy, mashed potatoes and Broiled Tomatoes with Cheese for lunch. It was a filling meal that was quick to put together and quick to clean up... So far so good on trying to keep things simple in September.

Whenever he comes home I start thinking of what we enjoyed eating as a kids and this time I remembered Mom serving broiled tomatoes with parmesan cheese. According to my memory they were warm, juicy, savory and comforting. All of those descriptors sounded good to me and I saw Mom's tomatos in the garden looking ripe, so I proposed we have them. She was thrilled, partly because it was such an easy request I'm sure.

Below is her rough recipe, which she emphasized can be adjusted to taste. It, or something like it, came from a cooking for two cookbook back when us kids didn't exist. While the source has been forgotten, then concept was clearly memorable as she made this without any references.

If you like tomatoes, pizza and/or tomato sauce you will like this one. Its simple ingredients and short broiling time let the tomato's bright flavor shine. Next time I might sprinkle some oregano or basil on top to see how much I can make it taste like pizza sans crust.

Broiled Tomatoes with Cheese
Serves 2

1 Tomato
Garlic Salt
Bread Crumbs
Parmesan Cheese (The grated sprinkles are fine. We used those when I was young!)

1. Turn on the broiler. Cut the tomato in half, do not core it, and place it juicy side up on the baking sheet.
2. Sprinkle the tomato with garlic salt, then the bread crumbs and finally the parmesan cheese.
3. Broil until the cheese gets slightly brown!

Friday Distractions -- Random Links & Recipes Bookmarked

2011-09-02T09:30:00.000-04:00

Ready for the weekend? I always am... To help you pass your Friday here are the highlights of what distracted me this week online, what I bookmarked that I hope to one day eat and a picture.

Our power came back last night! I immediately returned to the bad habit of staying up later than I should reading things online. Oh well. Today is a new day where I can make a different decision about how to spend my time.

The Big Picture covers Hurricane Irene. Their photo coverage of events is always amazing, but be warned the photos take a while to load (at least on my dinosaur of a desktop). Having lived in NYC I have trouble seeing #10 and #40 as rare. You can visit Fort Greene, Brooklyn's Target any weekend and find equally ravaged aisles and, sadly, people are always sleeping in Penn Station.

A teaser from Fresh and Direct From the Garden An Ocean Away (NY Times), "The foods we consider local are results of a globalization process that has been in full swing for more than five centuries, ever since Columbus landed in the New World." After reading the article I added 1493 to my long list of books I would like to read.

As one of the uncool people who almost always orders flavored vodka and soda when out, Vodka Nation: How the flavorless, colorless, odorless spirit became a billion-dollar business was of interest. (via Courtney)

Last June Edible Brooklyn's Melting Pot: An Icy Drink Turns White Hot covered another favorite beverage of mine, Horchata.

If you aren't familiar with Microbiology, The New Generation of Microbe Hunters (NY Times) gives an interesting overview.. It also provides a link to the study about the seaweed digesting enzyme I was intrigued by a few weeks ago; I plan to use school's access to Nature to read it sometime.

Recipes Bookmarked
Cheesy Parsnip Spread at Choosing Raw
Roasted Vegetable Polenta "Lasagna" at Perry's Plate (via VitalJuice)
Sunshine Kale Salad at Peas and Thank You
Thai Curry Paste at Perry's Plate

A view from Parc Güell, Barcelona, Spain September 2009

(I can't believe that trip was so long ago! Thanks again, Leslie.)

Getting our power back reminded me of this absurd video. Every time it came on at Liberation Dance Party I got the giggles. I don't remember there being nudity, but I can't promise and I still wouldn't advise that you watch it at work.

Corn, Tomato and Basil Salad

2011-08-31T13:52:00.000-04:00

Thanks to Hurricane Irene our house is without power. Like generations before we are now rising closer to sunrise, sleeping closer to sunset and eating meals by flickering kerosene lamp light. Luckily, we have a generator that we can cycle to run our refrigerator and freezer and the well's pump. This lets us have drinking water, etc. and, hopefully, will help us salvage some of food. Until the power returns our meals are improvised and, if they involve cooking, they are made on the propane camp stove or the grill.

Here's a rough recipe for a Corn, Tomato and Basil Salad I improvised the other night to go with defrosted, pre-cooked shrimp the other night. It was a fresh, satisfying and super quick. I should to keep easy meal ideas in mind when we have our power back as it is going to be a busy fall with anatomy and physiology part II, organic chemistry lab and lecture and a few other things to juggle.

I hope you aren't suffering the effects of Hurricane Irene or other natural disasters, but if you are I hope whatever troubles you are experiencing go away soon! I'm so thankful that a lack of power is my only Irene-related issue.

Corn, Tomato and Basil Salad

4 Tomatoes (from interning at Red Dog Farm!)
1 15 ounce can Corn, drained
1/4 cup Basil, approximate measure (from the porch)
Apple Cider Vinegar, Kosher Salt and Freshly Ground Pepper to taste

1. Open the can of corn and turn it upside down with the lid on to let it drain.
2. Cut up the tomatoes into large chunks. Place in a bowl with whatever residual juice remains and add corn.
3. Slice the basil thinly, or if you would prefer tear it roughly, and add it the bowl.
4. Add a tablespoon or two of Apple Cider Vinegar, 5 twists of freshly ground pepper and a sprinkling of salt (or whatever amount of these items you prefer) and toss ingredients to combine.
5. Eat it all because you can't refrigerate the leftovers for later!

Friday Distractions -- Random Links & Recipes Bookmarked

2011-08-26T12:30:00.057-04:00

Ready for the weekend? I always am... To help you pass your Friday here are the highlights of what distracted me this week online, what I bookmarked that I hope to one day eat and a picture.

Amelia Earhart was much more than an aviator. She designed a fashion line and had other careers.

John Tierney's Do You Suffer from Decision Fatigue (NY Times) reviews some fascinating social and neuroscience research about willpower. Here's an excerpt... "The discoveries about glucose help explain why dieting is a uniquely difficult test of self-control — and why even people with phenomenally strong willpower in the rest of their lives can have such a hard time losing weight. They start out the day with virtuous intentions, resisting croissants at breakfast and dessert at lunch, but each act of resistance further lowers their willpower. As their willpower weakens late in the day, they need to replenish it. But to resupply that energy, they need to give the body glucose."

Lucite for handbags was sourced from damaged nose cones of airplanes scrapped after World War II. For an article about them and great pictures, go here. Deco Jewels, the store they reference in New York, is fabulous. It also was out of my price range. (via Zuburbia)

Initially I skipped the Frank Bruni's Unsavory Culinary Elitism (NY Times) because I don't keep up with Anthony Bourdain or Paula Deen. Then Lizzie mentioned it. It is definitely worth a read and Jane Black has an equally well-written and thoughtful response: Can Food Network Chefs Help Solve the Obesity Crisis? (The Atlantic).

Recipes Bookmarked
Borani Esfanaaj-Yoghurt and Spinach Dip in the Persian Manner at The Spice Spoon: cooking without borders
Breakfast Power Truffles at Always Order Dessert
Chewy Granola Bars with Hazelnut and Chocolate at Always Order Dessert
Vegan Fig Bars at Choosing Raw
Ginger Lime Edamame Sweet Potato Burgers at Choosing Raw
Kale Mallung at Fat Free Vegan
The Savoy Cocktail Book, 1933 at How To Be A Retronaut (via Courtney)

The Sky Even Makes the Statue of Liberty Small, Brooklyn, NY August 2011

Find more A B & The Sea songs at Myspace Music

Leslie recommends this band! From a first listen through their songs on myspace their sound made me think of the Beach Boys, the Beatles and The Wonders (Yes as in That Thing You Do!). Promising.

Also! I'm so afraid of natural disasters that I would rather not think about them. While the earthquake was fairly close, I was somehow was earthquake proof except for the 1 a.m. aftershock when it woke me up Thursday. Fortunately everyone I know who was closer is safe and their damage is superficial only. Next up Hurricane Irene... Keep safe (and dry) this weekend!

Quick Beets with Chile and Lemon

2011-08-24T21:25:00.000-04:00

In 2009, The Kitchn posted a recipe for Quick Beets with Chile and Lime that I've been making ever since when I want beets and don't feel like roasting, cooling and peeling them. It requires a mere three ingredients: raw beets, lemon and chili powder. The raw beets' sweetness is exaggerated by lemon juice, instead of roasting, and the chili powder adds an unexpected earthiness. It also has a killer crunch.

To make the dish, you simply slice up the beets as thinly as you can manage and combine the ingredients. The Kitchen has you toss the everything together prior to serving, but I go next level with laziness and simply squeeze the lemon juice over the beets, then sprinkle the chili powder on top.

Fuschia fingertips be darned this is worth a try if you like beets. You can even be fancy and call it carpaccio.

To make hearts just trim the beet's ends off and cut a v-shaped chunk out of the root end prior to slicing.

Fuchsia remains

Friday Distractions -- Random Links & Recipes Bookmarked

2011-08-19T12:30:00.019-04:00

Ready for the weekend? I always am... To help you pass your Friday here are the highlights of what distracted me this week online, what I bookmarked that I hope to one day eat and a picture.

I had no recollection of there being a squirrel girl group on Sesame Street. Meet The Squirelles.

The Atlantic's The Latest Raw Milk Raid: An Attack on Food Freedom told a troubling tale and was thought provoking. Wasting resources to raid a co-op where people had already stated their willingness to take personal responsibility for their behavior is absurd, especially in contrast to the Cargill situation. (via Courtney)

This excerpt from Tomatoland: How Modern Industrial Agriculture Destroyed Our Most Alluring Fruit by Barry Estabrook gives a few more reasons to glory in fresh tomatoes only when they are in season! Gather some up while there is a bit of time left and perhaps do some canning too.

"People in different geographical locales can harbor different microbial ecosystems. Last year scientists reported evidence that the Japanese microbiome has acquired a gene for a seaweed-digesting enzyme from a marine bacterium. The gene, not found in the guts of North Americans, may aid in the digestion of sushi wrappers. The idea that people in different regions of the world have co-evolved with different microbial ecosystems may be a factor — along with diet, lifestyle and other environmental agents — in explaining why they are often subject to different cancers." This and other interesting things, though admittedly at times over my head, to consider can be read in Beyond the Genome, Cancer's Secrets Come Into Sharper Focus.

Greeley, Colorado is starting to cook meals from scratch in their schools. I hope their venture is a grand success that encourages others to join them in the effort.

Recipes Bookmarked
Cinnamon Almond Fruit Dip at The Joy of Clean Eating (via Sonee)
Fauxreos at Serious Eats by Bravetart (via Baking Bites)*
Fish Tacos with Pineapple Jicama Slaw at Clean Eating
Sriracha-Sesame Turkey Meatballs at Kayln's Kitchen

*I have made homemade oreos before, but I'm intrigued by this version.

Pantheon, Rome, Italy July 2007

Jazz Age Dancers 2 from Sparkling Pants on Vimeo.

I'll be watching and listening to this Sunday at the Jazz Age Party.

Peach Melba Gratin

2011-08-17T12:30:00.057-04:00

I had a 1/4 cup of raspberries weeping, literally, in the fridge and I need quick way to use them up. Searching my bookmarks for raspberry turned up Deb at Smitten Kitchen's Raspberry Brown Sugar Gratin. Having only three ingredients and very short instructions, I thought it would suit me just fine.

I didn't have enough raspberries, so I added a very ripe peach from the counter into the mix remembering Peach Melba. I've only been meaning to make it since home economics in ninth grade when another group made it and I had serious envy. It, Otis Spunkenmeyer cookies (so chewy) and making a duffel bag are all I remember from that class. Also in the spirit of peach melba, I also vanilla bean to the yogurt.

Deb mentioned using full fat Greek Yogurt in place of the traditional sour cream, I took it one step farther by killing the fat altogether. With all these changes it might taste nothing like the original, but I'll never know because I was perfectly happy with my end result. This one hit the tangy sweet spot just right.

(It isn't super creamy this way. If you want a creamier texture, you'll want to use reduced fat or full fat yogurt.)

Peach Melba Gratin
adapted from Deb at Smitten Kitchen's Raspberry Brown Sugar Gratin
Yield 1 serving (I eeked out two and both parties wished we had more.)

1/4 cup Fresh Raspberries
1 medium Peach, peeled and sliced
1 teaspoon Brown Sugar (optional)
6 ounces Nonfat Greek Yogurt
1 teaspoon Vanilla Bean Paste (extract would be fine)
1/3 cup Brown Sugar

1. Slice the peach and add it to the raspberries in an oven safe dish (SIZE). If your raspberries are a little tart, toss in a teaspoon of brown sugar and let the mixture macerate for a bit. This will sweeten them up and make the mixture a bit juicier.
2. Preheat broiler. Spread the peaches and raspberries flat. Stir the vanilla into the yogurt and spread it across the fruit. Sprinkle the brown sugar evenly across the surface (Deb recommends a sieve or mesh colander for this.).
3. Place the dish under the broiler until the sugar just starts to caramelize, approximately 4-5 minutes in my oven.

Friday Distractions -- Random Links & Recipes Bookmarked

2011-08-12T12:30:00.006-04:00

Ready for the weekend? I always am... To help you pass your Friday here are the highlights of what distracted me this week online, what I bookmarked that I hope to one day eat and a picture.

Hold onto your friends with both hands - a cute illustration from Things We Forget. Thank you friends for hanging on to me and letting me hang on to you. I adore y'all.

The High Five's Origin and Creative Street Sign Graffiti (via Courtney)

Oh no! I like bananas, especially in smoothies, and would be devastated to have them disappear from the market. Here's an article discussing microbiology and biodiversity as they relate to bananas.

Recipes Bookmarked
Cinnamon Roll Cake at Cookin' Up North
Lasagna Cups at Lauren's Latest
Paneer Paratha a.k.a. Cheese Stuffed Flatbread at Veggie Belly (she has amazing step by step photos too)
Fat Free Okra Fries (Microwave) at Eggless Cooking
Roasted Chicken Thighs with Miso and Ginger at Everybody Loves Sandwiches
Sesame Yogurt Pasta Salad at 101 Cookbooks
Sugar Plum Crepes with Ricotta and Honey at Smitten Kitchen

Great waves! Kitty Hawk, NC August, 2011

I really only know this song by Ahn Trio, but it is beautiful. The video isn't anything to watch, so just let it be a soundtrack as you do other things. I first heard it on So You Think You Can Dance (this dance). I really dropped the ball on watching that this summer...

Poblano Pepper Poppers with Spinach-Artichoke Dip

2011-08-10T22:46:00.000-04:00

A few weeks ago I bookmarked Kelly at Eat Make Read's Grown-Up Jalepeño Poppers. Her version made the treats I remembered slightly healthier by removing the breading while keeping the creamy, warm cheese that tones down the Jalepeno's spice so well. She also added goat cheese for a more unique flavor.

Since I had poblanos in abundance from Red Dog Farm, and to be honest can't handle jalepeño level spice, I decided to substitute them. The poblano's spice is more subtle - it grows on you rather than punching you. Then I started thinking about how to add another vegetable to the mix (because I like thinking I'm being healthy) when it dawned on me - Spinach-Artichoke Dip. The filling would remain creamy and cheesy while gaining some nutrients.

The first time I made the dip I used goat cheese in place of the parmesan, but it overpowered the popper making it all goat and spice. It turns out cream cheese and parmesan really is the way to go for spinach artichoke dip, though in the end I did add water chestnuts for an unexpected crunch.These poppers go down easy and are easy to whip up too. If you are pressed for time, you could make things even easier by filling them with pre-made Spinach Artichoke Dip. I promise not to tell.

Poblano Pepper Poppers with Spinach-Artichoke Dip
Yield: 22 poppers

11 small Poblano Peppers
1 teaspoon Olive Oil
2 Garlic Cloves, minced (approximately 1 tablespoon)
1 small Onion, diced (approximately 2/3 cup)
4 cups Fresh Spinach, pack it into the cup as you measure since it shrinks when cooked
3/4 cup Quartered Artichoke Hearts (canned and drained)
1/4 cup chopped Water Chestnuts
4 ounces Cream Cheese
1/4 cup Parmesan Cheese
1 teaspoon Salt

1. Preheat oven to 400 degrees Fahrenheit. Line a large baking sheet with foil. Halve the poblano peppers, removing seeds if desired, and place them on the sheet one to two inches apart.
2. Heat the teaspoon of olive oil in a nonstick pan on the stove over medium heat. Once it sizzles when water is flicked at it, add the onions and garlic. Set a timer for three minutes and stir periodically.
3. Rinse spinach. When the timer goes off, add the slightly damp spinach to the garlic and onion mixture. Cook until the spinach wilts and the onions are translucent. Remove the mixture from heat to cool.
4. Combine the cream cheese, parmesan cheese, salt, water chestnuts and artichoke hearts in a bowl. Use kitchen scissors to further break up the artichoke hearts, then stir to combine.
5. Pour the spinach mixture on top of the cheese mixture. Use kitchen scissors to roughly chop the spinach to break it up. Stir to combine.
6. Scoop the spinach-artichoke dip into the waiting poblano peppers so that it peeks up over the edges. I used a half tablespoon scoop for this and it worked great.
7. Place the baking sheet in the oven and bake for 30 minutes until peppers begin to brown around the edges and the cheese is bubbly.

Created with reference to:
Spinach Artichoke Dip at Serious Eats
Grown-Up Jalepeño Poppers at Eat Make Read
Spinach Artichoke Dip (Vegan) at Oh She Glows
Ellie Krieger’s Spinach Artichoke Dip at Food Network

Friday Distractions -- Random Links & Recipes Bookmarked

2011-08-05T12:30:00.048-04:00

Ready for the weekend? I always am... To help you pass your Friday here are the highlights of what distracted me this week online, what I bookmarked that I hope to one day eat and a picture.

Treating the Cause, Not the Illness discusses an Health Leads, an innovative organization operating in limited cities to connect patients with much needed social services. It appears to improve patients' quality of life as well as the efficacy of social workers in the hospitals. The initial anecdote discusses the importance of proper nutrition to health too. We need more solutions like this.

Comments on God's Blog at The New Yorker include "The dodo should just have a sign on him that says, 'Please kill me.' Ridiculous." (via The Improvised Life)

I would return to Glacier National Park in a heartbeat. Big Sky Country is gorgeous. Get glacier viewing envy, like me, by checking out the slideshow and reading Nash's article. If you go, be sure to eat at Two Sisters.

Molly at Orangette wrote an post about her struggles with procrastination, even when pursuing her passion - writing. It made me feel better knowing someone so successful struggles too.

This article on Afghans raging at young love blows my mind. I hope a solution, other than death, is found. It made me feel very fortunate to live in the US. TSA pat downs may be controversial, but we can choose our relationships freely and have many other liberties others do not have.

I can't decide. Is Twalaba cool or creepy? It maps your facebook friends and tracks the cost to visit them. I haven't given it my user info at this point (though I have considered doing so out of curiosity...I would never presume someone would let me come stay with them).

Recipes Bookmarked
Butterscotch Bars at Cooking Light
Panko Sprinkles at The Cupcake Project
Pumpkin Curry, with Ground Coconut and Mustard Paste at Le Sauce
Raw Vegan Chocolate Chip Cookie Dough at Loves Veggies and Yoga
Raw Vegan Kale Chips at Loves Veggies and Yoga

Bull Moose, Glacier National Park, August 2010

Get More: MTV Supervideo, Music, Best Coast

This video was great as is the song. (via Pinnastorm)

Corn Pudding

2011-08-03T12:30:00.015-04:00

When I said I was making Lois Freedman of Jean-Georges Management's Corn Pudding as part of dinner there was excitement... Until I read Mom the directions. At which point she emphatically said "That isn't corn pudding. It is corn casserole, corn compote or something else... Don't tell your Dad it is corn pudding or he will be disappointed."

You see here in Virginia, corn pudding is an eggy, creamy custard-type dish that has always been too sweet and heavy for my taste. This recipe doesn't require any eggs, cream or much of anything beyond fresh, grated corn. It is heavenly, summer sunshine compacted into soft, sweet bites. Think of creamed corn without the gloppy cream.

No one was disappointed. In fact, I liked it so much that I ate a smaller portion just so I could have more the next day. I used Seredipity corn from Red Dog Farms, a juicy, sweet bicolor variety, and as directed added the salt and butter to taste. I left the cayenne pepper and lime juice on the side since not everyone likes spice in our household. Adding them is tasty too, but they aren't necessary.

Corn Pudding
Yields 3 servings (approximately 1/2 cup each)
Adapted from Simplest Corn Pudding at NY Times

Ingredients
8 ears of Corn, husked
1 tablespoon Butter
Salt
Optional: Cayenne Pepper and/or Lime Wedges

1. Preheat oven to 350 degrees Fahrenheit.
2. Place a box grater on a medium cast-iron pan and grate each ear of corn directly into the pan. I found holding the corn horizontally and moving it diagonally to be the quickest way to grate. Discard the cobs.
3. Spread the corn evenly across the pan and bake until the edges and top are golden brown and the corn milk has thickened. For me this took 35 minutes.
4. Remove from heat. Stir in butter and salt to taste. If desired, season with cayenne pepper and a squeeze of lime juice. Mix well.

Blackberry Fraisier, er, Mûrier

2011-07-31T12:30:00.033-04:00

Jana of Cherry Tea Cakes was our July Daring Bakers’ host and she challenges us to make Fresh Frasiers inspired by recipes written by Elisabeth M. Prueitt and Chad Robertson in the beautiful cookbook Tartine. We were required to make chiffon cake, pastry cream mousse and simple syrup from scratch; the cake had to feature fruit on its sides and be free standing. You can download the full challenge and recipes here.

Don't be intimidated. I promise this is totally do-able. Making the components requires some advance planning due multiple steps and a 4 hour minimum chill time time, but as long as you pay attention the recipes are manageable! The Fraisier's assembly is by far the hardest part, but even my products' imperfect appearance looks impressive and more importantly it was delicious.

If you like desserts that are fruity, creamy and light on the palate (though not so much on the waist), then a Fraisier is perfect for you. The chiffon cake has a tender texture similar to Angel food cake and soaking it in simple syrup makes it very moist. If you flavor your simple syrup effectively, I'd imagine it also adds an extra flavor dimension. Since my ginger simple syrup wasn't detectable I ended up with blackberry and vanilla for my flavor profile and that was fine with me.

The pastry cream's speedy production really impressed me. It was so quick that when I walked away from the stove after returning the custard to it it clumped (see the picture with an x over it below) and I had to start again. As far as mistakes go this one wasn't so bad; Dad has been quite happy with the leftover lumpy pastry cream. I may make it my go to recipe

Thank you for a cool, sweet, summer challenge, Jana! It was a perfect fit for Virginia's heat wave and berries from the Red Dog Farm.

Basic Chiffon Cake
1 cup and 2 tablespoons All-Purpose Flour
1 teaspoon Baking Powder
3/4 cups Sugar
1/2 teaspoon Salt, preferably Kosher
1/4 cup Vegetable Oil (I used Canola.)
3 large egg yolks
1/3cup and 1 tablespoon Water
1 teaspoon Pure Vanilla Extract
3/4 teaspoon Lemon Zest, grated
5 Large Egg Whites
1/4 teaspoon Cream of Tartar

1. Preheat the oven to 325 degrees Farenheit.
2. Line the bottom of an 8-inch spring form pan with parchment paper. Do not grease the sides of the pan. (I didn't have a springform pan and substituted a 13 x 9 x 2 Pyrex baking dish.)
3. In a large mixing bowl, stir together the flour and baking powder. Add in all but 3 tablespoons of sugar, and all of the salt. Stir to combine.
4. In a small bowl combine the oil, egg yolks, water, vanilla and lemon zest. Whisk thoroughly.
5. Combine with the dry ingredients and mix thoroughly for about one minute, or until very smooth.
6. Put the egg whites into a stand mixer, and beat on medium speed using a whisk attachment on a medium speed, until frothy. Add cream of tartar and beat on a medium speed until the whites hold soft peaks. Slowly add the remaining sugar and beat on a medium-high speed until the whites hold firm and form shiny peaks.
7. Using a grease free rubber spatula, scoop about 1/3 of the whites into the yolk mixture and fold in gently. Gently fold in the remaining whites just until combined.
8. Pour the batter into the prepared pan. Bake for 45 to 55 minutes or until toothpick inserted into the center comes out clean.
9. Remove the cake from the oven and allow to cool in the pan on a wire rack. (Mine sunk a little. Reading through other Daring Baker's comments it looks like cooling it in the pan upside down helps to avoid sinking.)
10. To unmold, run a knife around the sides to loosen the cake from the pan and remove the spring form sides. Invert the cake and peel off the parchment paper. Refrigerate for up to four days.

Pastry Cream Filling
1 cup Whole Milk
1/2 teaspoon Pure Vanilla Extract
1/8 teaspoon Salt, preferably Kosher
2 tablespoons Cornstarch
1/4 cup Sugar
1 Large Egg
2 tablespoons Unsalted Butter
3/4 teaspoon Gelatin
1/2 tablespoon Water
1 cup Heavy Cream

1. Pour the milk, vanilla, and salt into a heavy sauce pan. Place over medium-high heat and scald, bringing it to a near boiling point. Stir occasionally.
2. Meanwhile, in a stand mixer add the cornstarch and sugar. Whisk to combine
3. Add the eggs to the sugar and cornstarch and whisk until smooth.
4. When the milk is ready, gently and slowly while the stand mixer is whisking, pour the heated milk down the side of the bowl into the egg mixture.
5. Pour the mixture back into the warm pot and continue to cook over a medium heat until the custard is thick, just about to boil and coats the back of a spoon. Do not walk way... This happens quickly!
6. Remove from heat and pass through a fine mesh sieve into a large mixing bowl. Allow to cool for ten minutes stirring occasionally.
7. Cut the butter into four pieces and whisk into the pastry cream a piece at a time until smooth.
8. Cover the cream with plastic wrap, pressing the plastic wrap onto the top of the cream to prevent a skin from forming. Chill in the refrigerator for up to five days.
9. In a small dish, sprinkle the gelatin over the water and let stand for a few minutes to soften.
10. Put two inches (55 mm) of water into a small sauce pan and bring to a simmer over a medium heat.
11. Measure 1/4 cup (2 oz/60 ml) of the chilled pastry cream into a small stainless steel bowl that will sit across the sauce pan with the simmering water, without touching the water.
12. Heat the cream until it is 120 degrees Fahrenheit. Add the gelatin and whisk until smooth. Remove from the water bath, and whisk the remaining cold pastry cream in to incorporate in two batches.
13. In a stand mixer, fitted with the whisk attachment, whip the cream until it holds medium-stiff peaks. Immediately fold the whipped cream into the pastry cream with a rubber spatula.

Simple Syrup
You may choose to flavor the syrup. One way is to use flavored sugar (for example: apple cider sugar, orange sugar, or vanilla sugar) or to stir in 1-2 teaspoons of flavored extract. You may also infuse with herbs or spices, if desired or add four tablespoons of fruit juice or liqueur while the syrup is cooling.

1/3 cup Sugar, flavored or white
(1/4 cup peeled and sliced Ginger)
1/3 cup Water

1. Combine the water and sugar in a medium saucepan.
2. Bring the mixture to a boil and let the sugar dissolve. Stirring is not necessary, but will not harm the syrup.
3. Remove the syrup from the heat and cool slightly.
4. Transfer syrup to a lidded container or jar that can be stored in the refrigerator. Simple syrup can be stored for up to one month.

Fraisier Assembly
Components
1 baked 8 inch Chiffon Cake
1 recipe Pastry Cream Filling
1/3 cup Simple or Flavored Syrup
2 lbs Strawberries
(Traditionally it is covered with almond paste, but I skipped this and used extra pastry cream to "frost" the top of mine.)

1. Line the sides of a 8-inch spring form pan with plastic wrap. Do not line the bottom of the pan.
2. Cut the cake in half horizontally to form two layers.
3. Fit the bottom layer into the prepared spring form pan. Moisten the layer evenly with the simple syrup. When the cake has absorbed enough syrup to resemble a squishy sponge, you have enough.
4. Hull and slice in half enough strawberries to arrange around the sides of the cake pan. Place the cut side of the strawberry against the sides of the pan, point side up forming a ring.
5. Pipe cream in-between strawberries and a thin layer across the top of the cake.
6. Hull and quarter your remaining strawberries and place them in the middle of the cake. Cover the strawberries and entirely with the all but 1 tbsp. of the pastry cream.
7. Place the second cake layer on top and moisten with the simple syrup.
8. Cover with plastic wrap and refrigerate for at least 4 hours. The longer it chills, the more firm the gelatin will become.
9. To serve release the sides of the spring form pan and peel away the plastic wrap.
10. Serve immediately or store in the refrigerator for up to 3 days.

Friday Distractions -- Random Links & Recipes Bookmarked

2011-07-29T12:30:00.046-04:00

Ready for the weekend? I always am... To help you pass your Friday here are the highlights of what distracted me this week online, what I bookmarked that I hope to one day eat and a picture.

I would have supported Debbie Reynolds' museum of Hollywood history had it been financially viable and had I known about it. How sad to know that her purchases are being split among buyers by auction. For links to fantastic Golden Age of Hollywood clothing pictures and the story see: Hollywood Auction Ends Myth of Zaftig Marilyn by Virginia Postrel. For waist measurements of Hollywood icons, all tiny, read Postrel's follow-up article.

If you haven't seen More, the 1998 Academy Award nominated short film, take 6 minutes to check it out. The end result for the tinkerer reminds me of Valley of the Dolls.

ToneCheck is a tool that proofs your e-mails for tone. I read everything twice, but this sounds super useful! (via Diana)

Recipes Bookmarked
Eggplant Crostini
Fancy Butter at Simplifried
Simplest Corn Pudding at NY Times

Beach at Low Tide, Brewster, MA July 2011

Regardless of how Amy Winehouse passed I hope she is now resting in peace.This song is still in my iTunes top 25 several years after its release.

Pink Summer Salad

2011-07-27T12:30:00.003-04:00

Growing up this pink salad was one of my favorites. I forgot all about it until a few weeks ago when I came home from Red Dog Farm with tomatoes, cucumber and onions and saw Mom, who triggered the memory. I promptly asked if she would show me how to make it for dinner. Her response was to ask if I was sure since it involved Sweet 'n' Low and mayonnaise.

It's true that I don't use artificial sweeteners and only in recent years started using mayo sparingly, but I couldn't resist the delicious memory. Thank goodness as, Sweet and Low be damned, this still is a great salad. It is comes together in a snap, especially if you don't get all OCD about dicing the veggies, and is so satisfying with its crispness, sweetness and tang. I'm salivating as write about it. In fact, I suspect by the time you see this post I'll have made it again for lunch.

Moving on now. In the picture below, I used equal amounts of tomato, cucumber and onion but I have decreased the onion in the recipe by half. If it would make you more comfortable, you probably can swap sugar or another sweetener for the Sweet and Low, but I'm not going to break with tradition. Mom got this loose recipe before I was born from a church picnic (nearly 30 years ago!) and I see no reason to change it now.

Pink Summer Salad
2 cups chopped Tomatoes (no need to seed them, you want the juice)
2 cups seeded, chopped Cucumber
1 cup chopped Onion
3 tablespoons Mayonnaise
2 tablespoons White Vinegar
1/2 to 1 packet of Sweet and Low
Salt and Pepper to taste

1. Combine the chopped vegetables in a large bowl. Sprinkle with Sweet and Low. Stir.
2. Add the mayo, white vinegar and salt and pepper. Stir until the liquid turns pink and the taste meets your approval.
3. Consume a generous portion and look forward to finishing it the next day.

Friday Distractions -- Random Links & Recipes Bookmarked

2011-07-22T12:30:00.002-04:00

Ready for the weekend? I always am... To help you pass your Friday here are the highlights of what distracted me this week online, what I bookmarked that I hope to one day eat and a picture.

Warm fuzzies, kind words from a friend or stranger, never fail to make me smile. I would be delighted to find a bit of poetry grafitti sewn into clothing during my next thrifting adventure. (via The Improvised Life)

That artist's efforts made me think of Operation Beautiful, which encourages people to place post-it notes with positive messages around for people to find them. On a similar yet different note, Things We Forget places post-it reminders in public places for people to discover. (via Courtney, indirectly)

Courtney also pointed out this Firefox Add-On, ShareMeNot, which prevents third-party buttons (such as the Facebook “Like” button or the Twitter “tweet” button) embedded by sites across the Internet from tracking you until you actually click on them. They can track you, even if you have third party cookies blocked. I installed it immediately.

This sentiment rings true for me sometimes.

If you are heading to or living in NYC, this guide to Cheap Eats in NYC (less than $10, put together by food bloggers) looks promising. (via Blondie and Brownie)

Isabella Rossellini's Green Porno series detailing the sex lives of animals is interesting and charming just as The Improvised Life noted.

Recipe Bookmarked
Cheesecake Ice Cream at Deliciously Organic
Chinese Five Spice Tuna and Stone Fruit Skewers at Tartlette
Cucumber Lime Mint Agua Fresca Recipe at Simply Recipes
Curried Eggplant Turkey Burgers with Mango Raita at Clean Eating
Dill Pickle French Fries at Peas and Thank You
Flatbreads with Honey, Thyme and Sea Salt at Smitten Kitchen
Grown-up Jalepeño Poppers at Eat Make Read
Polenta Fries without the Deep Fry at ReadyMade via Everybody Loves Sandwiches

Brewster area, Cape Cod, Masschusetts July 2011

(More photos to come!)

When you play this song imagine it sans base with a calypso beat... We'll be on the same page.

Find more Taio Cruz songs at Myspace Music

Spaetzle, Zucchini and Peppers with an improvised Green Curry Sauce

2011-07-21T20:30:00.001-04:00

Steph from Stephfood was our Daring Cooks' July hostess. Steph challenged us to make homemade noodles without the help of a motorized pasta machine. She provided us with recipes for Spätzle and Fresh Egg Pasta as well as a few delicious sauces to pair our noodles with! I appreciated her willingness to let everyone experiment with their own variations on the theme based on their personal preferences, dietary requirements and/or financial restraints.

Since the spätzle was her Dad's recipe, and it was estimated to take 30-minutes, I chose to tackle it instead of fresh egg pasta. My previous attempt at spaetzle involved squeezing it through a potato ricer and resulted in brain like squiggly masses; the tablespoon method Steph and her Dad endorse treated me better. The resulting spaetzle reminded me of dumplings, though not as soft to the bite and sans butter.

As in our house no meal is complete without a vegetable or two, I decided to drop chopped squash and yellow bell pepper into the boiling water during the last minute or so. This made it simple, summery and minimized the number of additional dishes used. The green curry sauce gave it some added zest, thank goodness as the lemon zest I had thrown in did nothing to add flavor thus it is missing from the spätzle recipe below. I would happily revisit this again, though perhaps with a revised or different sauce, and suggest that you consider trying it as long as you like dumplings and/or gnocchi.

Thanks for the reminder to not give up on spätzle, Steph!

German Spätzle
Yields approximately 15 spätzle pieces

2 Large Eggs
1/2 cup Milk (Any type works - I used Coconut.)
1 1/2 cups All-Purpose Flour (I needed 1/4 cup extra.)
1 tablespoon chopped Basil (up to 1 tablespoon of any herbs and spices can be used.)
1/2 teaspoon Salt
1 tablespoon chopped Basil (for decoration)
1 medium Zucchini, chopped
1 Yellow Bell Pepper, chopped

1. Bring a large pot of water to boil.
2. In a large bowl, whisk together eggs, milk and any herbs and spices.
3. Sift in 1/3 of the flour into the liquid mixture and stir until incorporated. Continue adding the flour until the dough is elastic, smooth and very hard to stir.
4. Dip a tablespoon into the boiling water, pour the water out. Scoop up enough dough to fill the moistened tablespoon halfway and drop the dough into the boiling water. Continue until all dough is in the water.
5. Boil for 15 to 20 minutes. If desired, add the zucchini and squash for the last minute to minute and half to blanch it. While the spätzle boils make your sauce.
6. Drain the spätzle and veggies thoroughly.
7. Place the them in a dish and pour a little sauce over each spätzle (you want just enough to dress them lightly). Top with the the chopped basil.

Improvised Green Curry Sauce
1/2 cup Coconut Milk
2 teaspoons Green Curry Paste
1/4 teaspoon Salt
1/4 teaspoon Cornstarch
1 tablespoon Shredded, Unsweetened Coconut

1. Whisk together coconut milk, curry paste and cornstarch in a bowl. Heat in the microwave for a minute. Whisk again. Continue until it has reduced/thickened to the desired consistency.
2. Stir in shredded coconut.

Friday Distractions -- Thrifting!

2011-07-15T12:30:00.063-04:00

Since I'm at the Cape, hopefully minimizing internet use and maximizing relaxation, I am skipping my usual Friday distractions. Instead here are the clothing and accessories I have thrifted since January. It is like a flashback to my long discarded stylediary, only most of these pictures include my head. ;) To see a larger version of any picture, just click it.

I am not keeping everything, as sometimes the thrill of the find overtook my best judgement and I don't want to end up on Hoarders, but thrifting these items and a few housewares has been fun. With my sporadic income, this has been my way to shop largely guilt-free.

Do you thrift? What has been your favorite find?Would you be seen with me in any of this?

(Just kidding on that last "suit." You should see the stuff I don't buy!)

Find more FELIX DA HOUSECAT songs at Myspace Music

Friday Distractions -- Random Links & Recipes Bookmarked

2011-07-08T12:30:00.064-04:00

Ready for the weekend? I always am... To help you pass your Friday here are the highlights of what distracted me this week online, what I bookmarked that I hope to one day eat and a picture.

This bunny is SO cute. Our bunny would never permit this and that makes me a little sad.

Spotify is coming to the US. I signed up for access already... If you like music, you should consider doing so as well. Jeff showed this to me a few years ago and we were able to listen to full, new albums for artists for free. (via Lara)

Are you a have-runner? I am! I miss that feeling. I've had a nagging pain in my left hip flexor area for quite a while now in spite of taking a month-long break from 95% of exercise. I suppose it is time to suck it up and pay the money to get that checked out. Sigh. (via Sarah)

An ocean wave made of maps... This is in the same vein as Liesl Pfeffer's travel art that I highlighted a few weeks ago.

iPhone/iPod touch users there is now an app to create your own animated gifs! Neat. (via Courtney)

A thought-provoking Op-Ed on our choice to lose our privacy. I will never think of supermarket loyalty programs in quite the same way. (also via Courtney)

Recipe Bookmarked
Greek Nachos at Not Without Salt

Lighthouse in Maine, July 2008

Find more Vampire Weekend songs at Myspace Music

I left for Cape Cod this morning! If you leave a comment, I'll get back to you but it might be a bit. Spending time at the beach with friends and celebrating Rachel and Peter's wedding is the perfect way to reward myself for having finished Microbio. Regardless of how the class turned out.

Cabbage, Squash and Spring Onion Pie

2011-07-06T12:30:00.102-04:00

Way back in 2008 Deb at Smitten Kitchen raved about Tomato and Corn Pie, I didn't bookmark it. Leslie made the pie, substituting greek yogurt for mayo, and said it was amazing. Still I ignored the recipe, though I did bookmark an adapted version Jeannette at Everybody Loves Sandwiches made using her favorite biscuit dough. I guess I was afraid of pie crust after attempting a lattice on my first pie.

2011 rolls around, Leslie still says Tomato and Corn Pie is one of her favorite dishes and Rachel informs me Peter loves it too. So I finally decide to try it out, only at the time tomato and corn weren't in season. Since I had cabbage, squash and red spring onions courtesy of my farming internship, I changed the filling to include those items. The filling's bright lemon flavor, hint crunch from the cabbage and overall vegetal sweetness were a hit with my taste testers.

For trial one, I used Smitten Kitchen's Cream Biscuits for the pie's crust. If, like Jeannette, I had a favorite biscuit dough recipe I could make in my sleep this would have indeed been easy. Instead it was a bit messy to put together. That said the resulting pie "crust" was doughy and a little flaky. I also added a sprinkling of feta on top of the vegetables.

For trial two, I stuck to the original crust recipe and OMFG (remember that controversial ad campaign from Gossip Girl Season 2) the resulting flaky, golden crust was SO good. I don't think you can beat butter. It also was super easy since I used the food processor to assemble the crust and it rolled out nicely. As the feta hadn't added a significant flavor I skipped it.

Final thoughts... Take whatever produce you have, throw it in Epicurious' buttery crust and call it dinner, lunch and snack. The meal time won't matter; this pie and its original crust are a little bite of heaven and it reheats pretty well. I can't wait to try the tomato and corn version for the first time next week while vacationing. As for the heavy cream biscuits, I would make them again too if I had cream on hand but not butter and need a biscuit.

Cabbage, Squash and Spring Onion Pie
Adapted from Tomato and Corn Pie from Gourmet 2003 at Epicurious with reference to the recipes linked above

3/4 cup Unbleached All-Purpose Flour
3/4 cup Whole Wheat Flour
1 tablespoon Baking Powder
1 3/4 teaspoons Salt
3/4 stick (6 tablespoons) Cold Unsalted Butter, cut into 1/2-inch cubes, plus 2 teaspoons melted
3/4 cup Whole Milk
2 tablespoons Mayonnaise
Zest of a Lemon and juice from 1/2 of it
1 medium to small Summer Squash
1/2 head Cabbage
4 Red Spring Onions
Salt and Pepper

1. Slice the summer squash into circles, I aimed for 1/8 inch or less, sprinkle it with salt and set aside. Slide the onions into circles. Chop the cabbage up thin ribbons, then go back over it to break it into small pieces. (You may not be able to fit all the veggies into your pie, if not they'll be great for stir fry.)
2. Add unbleached all-purpose flour, whole wheat flour, baking powder, and 3/4 teaspoon salt in the bowl of a food processor and pulse until it resembles wet sand. Add milk and continue to pulse until a dough forms, then remove from the food processor and make it into a ball. (This can be done by hand. See the original recipe for instructions).
3. Place one sheet of plastic wrap on the counter and place the dough ball on it. Divide the dough in half. Wrap half in plastic wrap and place it in the refrigerator. Cover the remaining dough with a sheet of plastic wrap, then roll it out into an approximately 2-inch round that is 1/8 inch thick. Remove top sheet of plastic wrap and lift dough using bottom sheet of plastic wrap and invert into a 10-inch glass pie plate, patting with your fingers to fit. Set the plastic wrap aside.
4. Preheat oven to 400°F.
5. Stir together mayonnaise, lemon juice and lemon zest. Pat the water off the squash. Arrange a layer of overlapping squash in crust, then a layer of onions and finally the cabbage. Spread approximately half the mayo mixture over top and sprinkle with salt and pepper. Then repeat the layering process.
6. Remove the remaining dough from the refrigerator. Spread out the plastic wrapping it, place another sheet of plastic on top and roll it out into an approximately 2-inch round that is 1/8 inch thick. Fit it over the filling and pinch it into the bottom crust. Cut steam vents in the top and brush with melted butter.
7. Place the pie in the oven on the middle rack and bake until crust is golden, approximately 35 minutes, then cool on a rack. Serve warm or at room temperature.

P.S. If you have any must try ideas for first time visitors to Cape Cod, please leave them in the comments. I leave Friday morning!

Friday Distractions -- Random Links & Recipes Bookmarked

2011-07-01T12:30:00.084-04:00

Ready for the weekend? I always am... To help you pass your Friday here are the highlights of what distracted me this week online, what I bookmarked that I hope to one day eat and a picture. Happy 4th of July!

Two different ways to look at your food: Wild Food, pictures of your food in its natural setting, by Jay Parkinson MD + MPH and, one he linked, Inside insides: Magnetic Resonance Imaging of Foods by Andy Ellison. The artichoke MRI is hypnotizing.

Jamie at From Me To You captured great photos of Michael Arenella and his Dreamland Orchestra's Jazz Age Party last weekend. I'm smitten with this party, as you likely know. I will be there one day in August!

Gone with the Wind, one of my favorite books, was published this month 75 years ago. I'm not sure what inspired me to read it as the movie didn't do much for me, other than creating a love for green velvet, but I could not put the book down. The characters are so well developed! And I so wanted a Rhett Butler after my last reading. Anyway, NPR's All Things Considered has a five-minute story that gives a bit of background on it. Having read the NPR story and listened to it, I can tell you they are virtually the same so explore the material as you wish, if you wish. (via Jaime)

Creative gardening, again... This garden is vertical, made of gutters and attaches to your house.

If It Were My Home allows you to compare life in two different countries. (via Marginal Revolution)

Recipes Bookmarked
Horchata at David Lebovitz which then indirectly led to Rick Bayless' Horchata recipe at Chef Bud
Korean Spicy Cold Noodles Recipe (Bibim Guksu) at Simply Recipes
Latik (coconut topping with the handy by-product coconut oil) at Cupcake Project
No-Bake Chewy Cookies and Cream Bars at Picky-Palate (I fully intend to make these from scratch.)
Take 6 Cupcake (vegan, who would have known?) at Parsnips and Sprockets via The Cupcake Project's Ice Cream Cupcake Contest Round-Up
The Best Frosting at Mel's Kitchen Cafe

Bumblebee at Red Dog Farm, June 2011

Song of the Week: Doin' Time by Sublime, which makes me remember high school summers spent riding around in friend's cars with lots of bass. Are crazy speakers still cool with high school kids these days?

Friday Distractions -- Random Links & Recipes Bookmarked

2011-06-24T12:30:00.172-04:00

Ready for the weekend? I always am... To help you pass your Friday here are the highlights of what distracted me this week online, what I bookmarked that I hope to one day eat and a picture.

True Blood returns this Sunday! I don't know how I feel about the fairy aspect but whatevs I'm psyched. HBO has an 8 minute trailer up, in case you haven't seen it.

How cute is this baby hippo? (via Pinterest. By the way you can see everything I pin on Pinterest here.)

Erin's reflections on being an introvert, which I empathize with, linked this post by Carl King highlighting 10 points from The Introvert Advantage (How To Thrive in an Extrovert World), by Marti Laney, Psy.D. If you've ever wondered why I'm so ... maybe that will help you decipher me.

“A new dress doesn’t get you anywhere; it’s the life you’re living in the dress and the sort of life you had lived before, and what you will do in it later.” – Diana Vreeland (via Zuburbia Vintage Clothing)

This week PBS' POV started airing weekly documentaries. I caught Kings of Pastry Tuesday and highly recommend it. My breath caught several times at the beauty of the pastries and drama of the competition between 16 chefs to become Meilleurs Ouvriers de France. I was also impressed at the collegiality of the competitors and current MOFs. You can stream it online here until September 20, 2011. Later this summer I plan to catch Sweetgrass, Enemies of the People, Storycorps and Last Train Home. I just wish they didn't air at 11 p.m. in my area; local PBS is making me miss DVR. Who would have thought?

Kitchens in Cuba

A Year of Meals Mapped 40 Ways is fascinating and allows you to consider the value of many different infographic styles side by side. While the stacked line graph and rainbow diagram's caused me to linger they weren't as easy to understand as some of the others. Fascinating. (via Food News Journal)

Recipes Bookmarked
Banana Rosemary Baby Bundt Cakes with Rosemary Brown Butter Icing at Always Order Dessert
Boston Cream Whoopie Pies at Baking Bites (I love this type of donut.)
Chap Chae (a.k.a. Jap Chae) and Pad See Ew at NPR's Kitchen Window
Mom's Gazpacho Recipe at Epicurious via Meg, who said it was DELICIOUS.
Rich Homemade Ricotta at Smitten Kitchen based on Salvatore Brooklyn's recipe, which is like no other...or at least it was until Deb made her own version.
Three-Ingredient Summer Cocktails at NY Times, especially the Guadalajara Sour, Cherry Caipirissima and/or the Take 3. They had readers send in their suggestions too via Twitter.

Heading to Governor's Island from Manhattan, July, 2010

Find more artists like Sharon Jones and the Dap-Kings at Myspace Music

If you live in Richmond, you can see Sharon Jones and the Dap-Kings tonight for $10 at Friday Cheers!

Summer Squash Brownies

2011-06-22T12:30:00.176-04:00

Interning at Red Dog Farm is leaving me with lots of delicious summer squash! For some reason people at the market seem to prefer sleek, green zucchini over its bumpy yellow sibling, squash, so I wanted to think of a way to encourage squash consumption. And what better way than incorporating it into something sweet? If it can be done with zucchini, it can be done with squash. After all they are pretty much interchangeable due to their mild flavor and high water content.

This reasoning and insatiable craving for chocolate led to brownies. Inspired by the recipes listed at the end of the post, I came up with a fudge-like brownie that no one will guess contains squash. I've also limited the amount of added fat and sugar in the recipe, making it a healthier choice than many brownie recipes out there.

Pleased with my end result I brought, apparently illegal, samples to the Farmer's Market this past weekend. They were gone by 9:47 a.m. as were our blueberries, which I'd say makes them a hit. Even the small children who tried them were happy (and none the wiser). I liked that people liked them and I liked it even better that I wasn't busted by an inspector for my contraband baked goods! Enjoy.

Summer Squash Brownies
Yield: One 8 x 8 square pan, which I cut into 25 pieces

4 ounces Unsweetened Chocolate
3 tablespoons Unsalted Butter
1 teaspoon Vanilla
1 cup Sugar
1/2 teaspoon Salt
1/4 cup Whole Wheat Flour (All all-purpose flour should be fine too.)
1/2 cup Unbleached All-Purpose Flour
3 Large Eggs at Room Temperature
1 cup Grated, Pressed Summer Squash
1/3 cup Semisweet Chocolate Chips

1. Grate the squash using the large holes on a box grater or a food processor's grating plate. Place the grated squash in a colander with small holes over the sink and press the liquid out with a spatula. Let the squash rest in the colander in the sink.
2. Preheat the oven to 350 degrees Fahrenheit and grease a 8 x 8 baking dish with olive oil.
3. Place 4 ounces of unsweetened chocolate in a large, microwave-safe mixing bowl. Heat on high for 2 minutes, then stir. Return to the microwave for another minute on high, remove, stir and add the butter. Heat for another 30 seconds. You want the butter and chocolate to both be just melted. Stir them until smooth.
4. Add 1 cup of sugar, 1/2 teaspoon of salt, 1 teaspoon of vanilla, 1/4 cup of whole wheat flour and 1/2 cup of white all purpose flour to the chocolate and butter mixture. Stir to combine. It will look very dry...
5. Crack the 3 eggs into the bowl. Stir to combine.
6. Press the squash one more time to get as much liquid out as possible. Measure out 1 cup of it into the bowl. Stir.
7. Add 1/3 cup of chocolate chips to the bowl and stir them into the batter.
8. Pour batter into the prepared 8 x 8 pan and place it in the oven. Bake for 20 minutes or until a knife pierced in the middle of the pan comes out free of crumbs. Take care not to overcook the brownies or they will get dry.
9. Remove the pan to a rack to cool for 5 minutes, then remove it from the pan onto the rack. Once cool wrap in plastic and chill overnight. While the brownies can be consumed hot, they taste best the next day.

They also taste good slightly frozen.

Recipes Referenced
Chocolate Zucchini Cupcakes at 101 Cookbooks
Fudgy Brownies at Martha Stewart via The Kitchn
Fudge Drops at King Arthur Flour
How to: Make Cakey, Chewy and Fudgy Brownies at Fine Cooking via The Kitchn
Moosewood Fudge Brownies at Everybody Likes Sandwiches
Zucchini Chocolate Chip Cookies from the great book Animal, Vegetable, Miracle

Friday Distractions -- Random Links & Recipes Bookmarked

2011-06-17T12:30:00.110-04:00

Ready for the weekend? I always am... To help you pass your Friday here are the highlights of what distracted me this week online, what I bookmarked that I hope to one day eat and a picture.

Six Word Story Every Day tells a story daily through 6 words (obviously). If you enjoy typography, you'll like it. Silence Has Never Sounded So Good at Time and a Half led me to their website and may be my favorite. Windows not frosted but steamed up, He leapt, fell but never landed. and Broken words for the broken souls also caught my fancy.

I ended up at Time and a Half thanks to Kristina at Up Your Wall noting that Kat there had highlighted some of their art. Liesl Pfeffer's twist on travel photography truly is art. I love Mountain Waits. Yes, there is a theme here; mountains amaze me.

Speaking of mountains, I would like to join the mob of tourists visiting the Great Smoky Mountains National Park to witness the synchronous fireflies mating. That NY Times video is a nice technical overview, but here's a pretty picture. Hurray for a new, domestic destination (Gatlinburg, TN) that isn't out West.

With the big 30 coming in September I may have to copy Subtle Revelry's matchstick birthday candles.

I've always been intrigued by antique lampshades with swing-y fringe; this fringe chandelier at The Sweetest Occasion takes that idea to the next level.

The FDA has created new rules for Sunscreen labeling as the NY Times detailed here. Most relevant is this advice for selecting sunscreen "Dermatologists suggest that consumers look for products that say 'broad spectrum,' have an SPF between 30 and 50 and generally reapply lotion every 40 to 80 minutes." Here's to avoiding sunburn this summer!

It wouldn't be a complete week if I didn't link something awesome from Courtney. This week I've chosen Juliette Tang's Still Life with Book photo series on Flickr. Juliette creates a still life portrait based on a book's contents that includes the book.

Recipes Bookmarked
Apple Pancake Cake (Gluten-Free) at VitalJuice
Asparagus, Mushroom and Ham Quiche with a Potato Crust at PositScience (because a potato crust sounds brilliant!) from For the Love of Cooking
Blueberry Sorbet at Simply Recipes
Faux Full Fat Blue Cheese Potato Salad at Audax Artifex
Mango-Ginger Potato Salad at Parsley, Sage, Desserts and Line Drives
Oat Bran and Flax Seeds Whole Wheat Broom Bread at Gayathri's Cook Spot
Potato Power Salad (Beets, Avocado, Edamame and Tahini Dressing) at Zodelicious

Great Falls Park, McLean, Virginia, April 2009

Find more artists like Those Darlins at Myspace Music

I prefer their more recent music as it is a bit less country but it is all good.

Five Layer Fiesta Potato Salad

2011-06-14T12:30:00.029-04:00

Jami Sorrento was our June Daring Cooks hostess and she chose to challenge us to celebrate the humble spud by making a delicious and healthy potato salad. The Daring Cooks Potato Salad Challenge was sponsored by the nice people at the United States Potato Board, who awarded prizes to the top 3 most creative and healthy potato salads. A medium-size (5.3 ounce) potato has 110 calories, no fat, no cholesterol, no sodium and includes nearly half your daily value of vitamin C and has more potassium than a banana!

Jami provided recipes for Green Bean Potato Salad, Creamy Yogurt and Dill Potato Salad, Light Potato Salad and German Potato Salad. You can check them and the full challenge out here. Thank you for a fun and tasty challenge, Jami. This challenge definitely inspired me as you can see below.

-------------

Have you ever had seven layer dip? In case you haven't, it consists of refried beans, taco seasoning, tomatoes, guacamole, cheese, sour cream, green onions and olives layered in a dish. It is addictive. I've been known to demolish it and a bag of tortilla chips at parties...by myself...not healthy and mildly embarrassing.

Inspired by that special occasion dip I created this Five Layer Fiesta Potato Salad, which fills the same craving without the messy fingers or crazy calorie intake. The nutrient dense ingredients are filling and include a good amount of dietary fiber since the skin stays on the potatoes. Keeping the ingredients layered makes for an attractive presentation that is still party perfect - at least until the first scoop happens.

Who wants traditional Seven Layer Dip only at parties when you can have this salad anytime? Feel free to tweak the recipe for your own purposes... I may add black beans in the future.

Five Layer Fiesta Potato Salad
3 Red Potatoes (approximately 1 1/4 pounds)
1 Orange Bell Pepper
2 Avocados
1 Lime
3/4 cup Salsa
1/2 tablespoon Cumin
1/2 teaspoon Garlic Powder
1/2 teaspoon Salt
1/4 teaspoon Cayenne Pepper
1/2 cup Reduced Fat Cheddar Cheese (l like Cabot's 75% Reduced Fat Cheddar.)
1/4 cup Chopped Cilantro

1. Scrub the potatoes and remove all projecting eyes/dents. Dice into 1/2 inch cubes placing them into a large pot half full of water as you go. Once all the potatoes are in the pot, turn the burner up to high and bring the water to a boil. Boil the potatoes for approximately 27 minutes or until potatoes yield easily to biting but retain their shape. Drain potatoes and rinse with cold water to prevent additional cooking.
2. While the potatoes boil, dice the orange pepper into 1/2 inch pieces. Cut the avocado into 1/2 inch cubes, placing them in a container and squeezing half of the lime over them to prevent browning. Remove the cilantro leaves from the stems and chop enough to fill 1/4 cup.
3. Place the drained potatoes into a mixing bowl. Squeeze the other half lime over them. Add 1/2 tablespoon cumin, 1/2 teaspoon garlic powder, 1/2 teaspoon salt and 1/4 teaspoon cayenne pepper. Toss to combine.
4. Move the potato mixture to a serving bowl. This is your first layer.
5. Top the potatoes with the orange pepper, then add the avocado on top of it. Pour the salsa over the avocado.
6. Sprinkle the avocado with cheese, then cilantro.
7. Chill until ready to serve. It can be served a room temperature or cold.

Friday Distractions -- Random Links & Recipes Bookmarked

2011-06-10T12:30:00.027-04:00

Ready for the weekend? I always am... To help you pass your Friday here are the highlights of what distracted me this week online, what I bookmarked that I hope to one day eat and a picture.

Models Unretouched still look great! But they also look a little more like normal people and that is comforting.

Chile's Puyehue Volcano Erupts - a story in pictures at The Atlantic.

Toby Ng's World of 100 answers the question: If the world were a village of 100 people, what would its composition be? through 20 infographics. They are a simple, startling reminder of inequities in the world and more personally how privileged I am to live the way I do. (via Courtney)

Decluttering as Zen Mediation

Recipes Bookmarked
Ginger Rhubarb Chutney at All Our Fingers in the Pie (I like the idea of a savory preparation!)
Matt Bites' Fudge Popsicles at Smitten Kitchen
Hamburger Buns at Deliciously Organic
Quick Salmon Tikka with Cucumber Yogurt Sauce at Jamie Oliver
Sweet Strawberry Coconut Ice Cream + Chocolate Sauce at Healthful Pursuit

Rosslyn, VA, June 2005

(I'll be near there for a hot second this weekend.)

Find more artists like Marissa Nadler at Myspace Music

Her voice reminds me of Mazzy Star. Does anyone else remember her?

May Our Chickens (and My Racing Mind) Rest in Peace

2011-06-08T13:48:00.003-04:00

Last week Dad transferred our seven chickens from indoors to a coop he built them outside. During the day the chicks wandered near the coop or roosted inside and at night they willingly re-entered it to be locked up for safekeeping. We were all much happier! They liked the freedom and we liked that the house no longer smelled.

This morning when Dad went to let them, there was one living rooster, four dead hens and lots of feathers. He found Miss Cleo, my Easter Egger, in the yard and another brown one is still missing. We have no idea how a predator got them out of the hen house! Or even got in there... Its windows were wire-lined and there weren't any cracks bigger than the 1/4 inch up where the roof and the walls met higher than 8 feet up. Based on these descriptions it must have been a fox. (Mr. Fox, you are no longer fantastic.)

The chickens weren't my idea. They weren't friendly. They weren't even laying eggs yet and I had said from day one that if they turned out to be roosters we were eating them... I know predators go after chickens. Yet I am upset. We had nurtured them from little balls of fluff into pullets that were big enough to live outside. If we ended up eating a rooster, it was our decision. These deaths, like most deaths, were not our decision. They are shocking and feel like theft.

I turned my life on end this past December. I left NYC's hustle, bustle and breathtaking bits of blue sky between the tall buildings, its comfortable friends and patterns and came home to pursue a different future. I started non-curricular classes to complete pre-requisites to apply to graduate programs, volunteering, catering and trying to catch up with the people and the changes in Richmond that had occurred since I left in 2003 for the DC-area then NYC. I had reluctantly decided to try and be brave; I still am trying.

Some days I feel like I'm pursuing destiny and everything is great! Other days, like today when something little goes wrong, I struggle. Logically I know life is unpredictable, rolling with the punches is good, that the only way I can succeed is to stop worrying and act, blah, blah blah... But here I am catastrophizing that the chickens have died, I'm not going to get through the hard science classes I largely bypassed in undergrad, graduate school won't happen, etc. Silly.

Anyway, I thought I would empty my mind here hopefully disrupting the cycle so I can get back to Microbiology. Success isn't going to come from dwelling on the past or worrying about the future. It may not come from dedicated studying either, but at least I will actively have tried rather than letting the fear of failure halt me. If the current plan doesn't work out, there is another one somewhere... I just have to be open to whatever comes my way.

May our chickens rest in peace and may we find the rooster a new home, so he doesn't meet the same fate as the other chickens tonight.

Friday Distractions -- Random Links & Recipes Bookmarked

2011-06-03T12:30:00.011-04:00

Ready for the weekend? I always am... To help you pass your Friday here are the highlights of what distracted me this week online, what I bookmarked that I hope to one day eat and a picture.

Stories about how people improved their lives by changing their diets always intrigue me. I would say they inspire me except that I keep not taking the appropriate steps... Hopefully one day I'll get over that bump. In the meantime, memorable stories I've read over the past few months that illustrate a connection between what individuals eat and how they feel.
Jay Parkinson + MD + Ph.D. cut caffeine and lost his daily migraines.
Carrie at Deliciously Organic manages her Hashimoto’s disease (thyroid) with diet.
Helene at My Tartlette manages her Meniere's disease by eating gluten-free.
Nicole at Pinch My Salt manages her reactive hypoglycemia with diet.

The "What's Cooking, Uncle Sam?" exhibit at the National Archives Building in Washington, DC sounds fascinating. It covers 200 years of America's relationship with food and the government's role in it. It runs from June 10, 2011 – January 3, 2012 and is free.

It is here! The USDA's Food Pyramid has been replaced with MyPlate. This format is easier to interpret, but I find it shocking that $2 million will have been spent between developing and marketing the new logo and creating the new accompanying web site. Marion Nestle offers her commentary on the new format and highlights other eating guides that use the plate as their shape here.

Vogue Italia is featuring three beautiful plus size models on its July cover. (via Courtney who rightly comments "But did they have to sit the "plus sized models" at a dinner table?") French Elle's April cover featured Tara Lynn, one of the models. You can see her 20-page editorial from that issue here.

Zuburbia has a neat weekly feature where they curate the best vintage items on eBay. It is worth the time if you enjoy vintage.

Jelly Shot Test Kitchen - brilliant and surely delicious. I had been contemplating a pursuit of this sort when Courtney posted this. It will be a good resource should I go down that road and, in the meantime, it is great eye candy.

Richmond residents - Broad Appetit on Sunday sounds mighty tasty.

Recipes Bookmarked
Coconut Shrimp Poppers with Chili Mango Cream at Pinch My Salt
No Knead Bread (8-12 hour version) Pizza Dough at David Leibovitz
Ranch Dressing at Deliciously Organic

Carribean, May 2006

(I wish I were there now!)

I'm not a huge fan of mash-ups, but Paul makes a good case for them with this one featuring Radiohead and Dave Brubeck. Click through to hear it.

Honey-Rum Roasted Rhubarb

2011-06-01T12:30:00.059-04:00

Last year Molly from Orangette wrote about her variation on Canal House's Roasted Rhubarb so convincingly that I had to try it. It was a risky move as I had never had rhubarb without strawberries, but there was reward in its sweet, tart taste. So for a while I reveled in it and then rhubarb was out of season.

Cue Spring in Richmond this year and a dearth of rhubarb. Apparently it is a Northern crop, so it isn't widely anticipated or available here the way it is in New York City. After a few weeks of searching I was resigned to not having rhubarb, then I saw it on Farm to Family's produce list! I squealed and promptly went to pick up some of the red celery-looking stalks.

Molly's original version still is great, but I've tinkered with it a bit halving the proportions, removing the refined sugar and using rum in lieu of wine. With wine you end up with a spare 3.5 cups to drink, which didn't interest me nor did cluttering the fridge with the bottle. Rum can be held for at room temperature in the pantry and it goes well with honey.

This rhubarb has more flavor and is sweeter when cold, so I recommend eating it that way although it eating it while its warm won't hurt you. Enjoy the rhubarb on its own, over plain greek yogurt for breakfast or over popovers, which convinced my mom that "stewed rhubarb" as she was raised eating it was actually quite tasty rather than the mushy, undesirable stuff of her memories.

Honey-Rum Roasted Rhubarb
Adapted from Molly at Orangette's twist on a recipe by Canal House Cooking, Volume 3.*
Yield approximately 1.5 cups

1 pound Rhubarb, trimmed (the leaves are poisonous!) and cut into 2-inch lengths
1/4 cup Honey (I used clover.)
3 tablespoons White Rum (We had Ronrico. Don't judge. It worked.)
1 tablespoon Water
1/2 Vanilla Bean, split up its center

1. Set a rack in the lower third of the oven, and preheat the oven to 350 degrees Fahrenheit.
2. Pour the honey, rum and water into the bottom of a pyrex dish (a dutch oven or other over-safe pot would work too). Add the rhubarb and stir gently to combine the ingredients.
3. Bake uncovered for 15 minutes, then remove the dish and stir the rhubarb to ensure even cooking.
4. Return the dish to the oven and continue baking it for 15 more minutes.
5. Remove from the oven, cool briefly on the counter and then place it in the fridge to cool overnight.

*It looks like David Lebovitz and Sarah Galvin at All Our Fingers in the Pie have done something similar too!

Friday Distractions -- Random Links & Recipes Bookmarked

2011-05-27T12:30:00.007-04:00

Ready for the weekend? I always am... To help you pass your Friday here are the highlights of what distracted me this week online, what I bookmarked that I hope to one day eat and a picture.

Between a summer cold and starting an intensive 8-week Microbiology course and a farm internship this week, I'm feeling a bit all over the place. All that fun has led to my using the internet less this week than some, which was probably a healthy change. I am still seeking balance and restored health but I swear a true food post will arrive next week as expected (by me!).

I hope you all have a wonderful weekend and remember to honor our soldiers who have fallen in service (to the US or your country wherever you may be).

I don't have a digital SLR but hope to one day. Either way this tool looks like a great way to learn about how your camera settings affect your shots. (via How About Orange)

This full gathered skirt makes me wish I followed through on the half-baked attempt to learn how to sew. Gertie appears to have great tips for making vintage-style clothing. I know I was mesmerized for a bit with her blog. I bookmarked this Fashion District Guide, A Fabric Place in Baltimore and this video on doing the Victory Roll hairstyle. (via How About Orange)

If you are a visual person and haven't seen Pinterest, check it out. It enables users to make visual collages based on topics of their choosing and to follow other people's collages. You can request an invite or I can invite you if you give me your e-mail address. I think I have 4 more invites...unlike Gmail they don't seem to provide users with infinity invitations.

iMuscle looks like a neat iPad app for those into working out. It allows user to search for exercises by exercise and individual muscles.

Recipes Bookmarked
Artichoke Hummus (a good use for the GALLON of artichokes in the basement?) at Pinch My Salt
Beef Jerky (Carrie makes it sounds so simple and irresistible.) at Deliciously Organic
Chinese Barbeque Pork at Momofuku for 2
Cole Slaw with Wasabi Dressing at David Lebovitz
Egg Nests at Simply Recipes
Fruit and Oat Snack Bars (The White House version) at Yahoo News! Weekend Edition
Honey Almond Mini Cheesecakes (No refined sugar!) at Pinch My Salt

Yellowstone National Park, August 2008

Find more artists like Britney Spears at Myspace Music

Friday Distractions -- Random Links & Recipes Bookmarked

2011-05-20T12:30:00.048-04:00

Ready for the weekend? I always am... To help you pass your Friday here are the highlights of what distracted me this week online, what I bookmarked that I hope to one day eat and a picture.

Grocery trucks are a clever way to help relieve food desserts (areas without access to fresh foods/groceries). Michael Pollan highlighted New Mexico's recently started MoGro on his twitter feed but here in Richmond, Virginia we have Farm to Family, which began in 2009. We're ahead of the curve. ;)

Am I Wearing Pants? Blair Waldorf would approve of this infographic. (via Kimberly)

This d-i-y shipping pallet vertical garden looks amazing. I liked the woolly pocket outdoor wall planter at CB2 but this is better.

A post on body image at Keiko Lynn, who has great style and fun make-up tutorials. I added her blog to my reader almost instantly after finding it. (via From Me To You)

Bcycle, a bicycle sharing program, has launched in several US cities. Check it out -- you can even vote to get it in your city! I read about bike sharing while I lived in NYC and thought it would be an awesome thing to have available. (via Jay Parkinson + MD + MPH)

Social Flights, a flight sharing program where regular people can organize and fly on private planes. (via Courtney)

Recipes Bookmarked
Cuban Flank Steak at Kayln's Kitchen
Gumbo Z'Herbes (Green Gumbo) and a wealth of other gumbo info at Audax Artifex
Teriyaki Noodles with Asparagus and Edamame at Mark Bittman

Mom's bunny, Cuddles, has finally acclimated to his new home and now gives bunny kisses.

Find more Au Revoir Simone songs at Myspace Music

Gumbo, Revisited

2011-05-16T11:34:00.001-04:00

Our May hostess, Denise, of There’s a Newf in My Soup!, challenged The Daring Coo ks to make Gumbo! She provided us with all the recipes we’d need, from creole spices, homemade stock, and Louisiana white rice, to Drew’s Chicken & Smoked Sausage Gumbo and Seafood Gumbo from My New Orleans: The Cookbook, by John Besh. Last June I made Paula Deen's Gumbo with my friend, Meg, and really enjoyed the final product so I was happy to revisit it. Thank you for the reminder, Denise!

For the challenge, I made a half portion of Drew’s Chicken & Smoked Sausage Gumbo without the file powder as I couldn't find it locally. I chose to use the full amount of okra since I love its slippery texture and felt like the extra bright green pretties up the gumbo. I reduced the oil at the start a bit more than half and didn't find the texture of the final product to be adversely affected.

I have two tips for you when you make gumbo:
1. When you add the onions to the roux have a snack ready as the mixture smells just like hush puppies and the gumbo won't be ready to eat for quite a while.
2. Don't start gumbo at 7 p.m., especially if you are leaving town at 12:30 a.m. and planning to say hello to the grandparents across town before you leave. Gumbo will win, the grandparents will be sad and you will feel guilty. However, you won't resent the gumbo too much as its savory, smoky flavor is irresistible. Its only drawbacks are the cooking time and the expense of multiple meats. Save it for the weekend and budget wisely but definitely make it.

Since I enjoy the flavor so much I think I'll try a vegetarian version next to see how it compares. I'll let you know.

Drew’s Chicken & Smoked Sausage Gumbo
Minimally adapted from My New Orleans: The Cookbook, by John Besh
Serves 5-6

1/3 cup Canola Oil
1/2 cup Flour
1 Large Onion, Diced
1/2 Chicken (1 1/2 to 2 lbs), cut into 5 pieces (I removed whatever skin came off easily but leaving it on is fine.)
1 tablespoon Basic Creole Spices (recipe follows), or store-bought Creole spice blend
1 pound Spicy Smoked Sausage, sliced 1/2 inch thick
1 stalk Celery, diced
1 Green Bell Pepper, seeded and diced
1 small Tomato, seeded and chopped
1 Cloves Garlic, minced
Leaves from 1 sprig of fresh Thyme
1.5 quarts (6 cups) Chicken Stock (I used defatted homemade stock mixed with veggie broth since that is what I had on hand.)
1 Bay Leaf
3 ounces Andouille Sausage, chopped
2 cups (11 ounces) sliced frozen okra (fresh would work too but it isn’t the time for it in Va.)
1/2 tablespoon Worcestershire sauce
Salt, Pepper, Filé powder and Tabasco, to taste (I didn’t add any of these items!)
4-6 cups Rice or Grain of your Choice

1. Prepare homemade chicken stock, if using.
2. Prepare homemade Basic Creole Spices. (Recipe below.)
3. Season the chicken pieces with about 1 tablespoon of the Creole.
4. Cut, dice, chop and mince all of your vegetables.
5. In a large cast-iron or heavy-bottomed pan, heat the canola oil over high heat. Whisk the flour into the hot oil – it will start to sizzle. Reduce the heat to moderate, and continue whisking until the roux becomes deep brown in color, about 15 minutes. Don’t step away as it will burn!
6. Add the onions. Switch to a wooden spoon and stir the onions into the roux. Reduce the heat to medium-low. Continue stirring until the roux becomes dark brown, about 10 minutes.
7. Add the chicken to the pot; raise the heat to moderate, and cook, turning the pieces until slightly browned, about 10 minutes.
8. Add the sliced smoked sausage and stir for about a minute.
9. Add the celery, bell peppers, tomato, and garlic, and continue stirring for about 3 minutes.
10. Add the thyme, chicken stock, and bay leaves. Bring the gumbo to a boil, stirring occasionally.
11. Reduce the heat to medium-low and simmer, uncovered, for 45 minutes. Stir occasionally, skimming off the fat from the surface of the gumbo every so often.
12. Add the chopped andouille, okra, and Worcestershire. If desired, season with salt and pepper, several dashes of filé powder, and Tabasco, all to taste.
13. Simmer for another 45 minutes, continuing to skim the fat from the surface of the gumbo. Remove the bay leaves and serve in bowls over rice. Pass more filé powder at the table if desired.

Basic Creole Spice
From My New Orleans: The Cookbook, by John Besh
Makes 1/4 cup. Can be stored for up to 6 months.

1 tablespoon Celery Salt
1/2 tablespoon Sweet Paprika
1/2 tablespoon Coarse Sea Salt
1/2 tablespoon Freshly Ground Black Pepper
1/2 tablespoon (15 ml) (7 gm) garlic powder
1/2 tablespoon (15 ml) (7 gm) onion powder
1 teaspoon Cayenne Pepper
1/4 teaspoon Ground Allspice

1. Mix together all spices in a bowl.
2. Transfer the spices to a clean container with a tight-fitting lid.

Find more songs like Good Girls Go Bad [feat. Leighton Meester] at Myspace Music

I chose this song in honor of Gossip Girls' Season Finale tonight. I can't imagine what new drama they will have cooked up this week...

Friday Distractions -- Random Links & Recipes Bookmarked

2011-05-13T22:21:00.001-04:00

Ready for the weekend? I always am... To help you pass your Friday here are the highlights of what distracted me this week online, what I bookmarked that I hope to one day eat and a picture.

Apologies for this being late... The blogger snafu combined with spending time in NYC prevented me from prompt publishing. I'm waiting for my next engagement now! It is so nice to be visiting.

An urn that will turn you into a tree and a comic from XKCD on Marie Curie (via Courtney).

Leslie pointed out this blog to me and I loved it, of course.

These shoes on this dress look like a party to me.

As a(n admittedly lax) member of the Presbyterian Church (USA) I was excited to see that the church voted this week to permit the ordination of people in same-sex relationships.

Recipes Bookmarked
5 Northern Thai Recipes at NPR's Kitchen Window (I would go for the Basil Chicken and Spicy Papaya Salad)
Easy Key-Lime Pie Push Pops at The Cupcake Project
French Macaroons with Nutella at Dessert for Two (via Baking Bites)
Tandoori Mushrooms and Naan at NY Times
The related article has interesting facts about Tandoors -- the oven traditionally used to cook these foods.

Peñón de Ifac, Calpe, Spain September 2009

Delicious Imperfection: Mother's Day Cupcakes

2011-05-09T12:30:00.004-04:00

Mom loves yellow cake with chocolate frosting so I tried making a small batch of cupcakes for Mother's Day. Things did not go as planned but the results were still pretty delicious. To demonstrate how my cooking and baking are a work in progress and as part of my ongoing effort to embrace imperfection, I thought I'd tell you about the cupcakes anyway.

Initially I couldn't find a yellow cake recipe in my bookmarks, then I realized yellow cake is the same as any basic cake. Its name just refers to the whole eggs being used. Once that was resolved, I printed Cupcake Project's 3 Vanilla Cupcakes with Vanilla Sea Salt with the intention of halving the recipe and using one vanilla. I set out the egg and 3/4 cup of butter to come to room temperature and started dinner. If only I also had taken the time to note the halved portions on the recipe...

Because guess who added the full portion of vanilla sugar to the halved butter? This shouldn't have been a problem as I'm not one to cry over double the cupcakes but it turns out I was short an egg and lacked the quantity of milk needed to make even the halved portion. I improvised and made up the difference with a flax egg and buttermilk. Somehow, God only knows, the batter still was lovely, light and delicious going into the oven.

Unfortunately after baking my cupcakes had concave midsections. Oops! Since the cake was still moist, buttery, vanilla goodness I need another solution. Cue filling their bellies with glossy chocolate ganache. The end product looked decent, tasted good and could be eaten with a spoon. Mom was happy and I was placated. Where there is a will there is a way... But next time I bake I'll try to remember the notes below.

1. Check ingredients prior to starting a project
2. If you plan to halve a recipe, take the time to write out the reduced proportions.
3. Pay full attention when baking (and cooking) for best results.
4. Baking is a science! Improvised baked goods are best left to professionals (or at least left for occasions where there isn't time-sensitivity.)

Find more songs like A Better Son/Daughter at Myspace Music

Friday Distractions -- Random Links & Recipes Bookmarked

2011-05-06T12:30:00.003-04:00

Ready for the weekend? I always am... To help you pass your Friday here are the highlights of what distracted me this week online, what I bookmarked that I hope to one day eat and a picture.

Vaccines Save Lives at the Cost of Everyday Splurges, an infographic with a good point. (via Jay Parkinson + MD + MPH )

While a Semolina-Crusted Soft-Shell Crab BKT Sandwich isn't me, I love Alejandra at Always Order Desserts posts' description of the joy of eating locally and seasonally. I miss doing this. One of the hardest aspects of moving home has been eating differently as I am no longer cooking for one. Then again, I also have more freedom to test ideas as I no longer am the only one eating the leftovers if I fail.

Gorgeous Spring photos that make me miss NYC! I can't wait to be there next weekend.

Vika and Damaris, are launching an online fashion business: Pattern Rebellion. Check out their blog for the fashion news and tips!

Melanie letterpresses lovely things. I especially enjoy her modern etiquette series - check out these coasters.

This quote sums up my feelings about Osama Bin Laden's death: "I mourn the loss of thousands of precious lives, but I will not rejoice in the death of one, not even an enemy. Returning hate for hate multiplies hate, adding deeper darkness to a night already devoid of stars. Darkness cannot drive out darkness: only light can do that. Hate cannot drive out hate: only love can do that." --Martin Luther King, Jr. It isn't entirely accurate (more on that here too) but what can you do? (via Joe De La Cruz, Rebecca Buck, etc.)

Lunch was served on the L-train in Brooklyn, of course. My favorite line from the article is "Other riders gawked or — this is New York, after all — continued staring ahead and listening to their iPods." So true.

Recipes Bookmarked
Coconut Margarita with Toasted and Salted Coconut Flakes at Eat Make Read
Plantain Fudge at Zesty South Indian Kitchen
White House "Purely Chocolate" Chocolate Mousse (via Svelte Gourmand)

Belle Isle in Richmond, VA May 2011

The Improvised Life put this out as a Monday jump-start but I'm reposing it as a weekend kick-off. I challenge you to watch the energy and athleticism of the dancers and to listen to the music and not tap your toes.

Should you ever be in New York City and like this type of music, seek out Michael Arenella and his Dreamland Orchestra. Their Governor's Island Jazz Age Festival will be June 18 and 19 and August 20 and 21st. I will be making at least one day of the four happen as it is a great excuse to visit the city (or escape from it if you live there).

Garam Masala Oatmeal-Raisin Cookies

2011-05-04T17:00:00.136-04:00

Inspired by Julie at One-Wall Kitchen's decision to include maple mousse as a ripple in homemade apple cinnamon ice cream I decided to freeze my leftover mousse and make "ice cream" sandwiches. Cinnamon and maple sounded great, so I wanted to use oatmeal raisin cookies. Needless to say when I spotted the Garam Masala Oatmeal-Raisin Cookies Monica Bhide adapted it was all over.

I halved the original recipe and then going by taste reduced the garam masala by an additional 1/4 teaspoon since my spice tolerance isn't the highest. The remaining garam masala and raisins still provided plenty of flavor to mask my other change -- switching out the white flour for whole wheat as whole grains are good. The resulting cookies are chewy inside with a crisp exterior and a slightly spicy flavor that builds as you eat them.

Making these cookies was so easy I am wondering why I don't make cookies more often...we'll see what happens there. Ha! As for the maple mousse, it was tasty cold but a little chewy once frozen. That won't be happening again.

Garam Masala Oatmeal-Raisin Cookies
Slightly adapted from these Garam Masala Oatmeal-Raisin Cookies Monica Bhide adapted at NPR's Kitchen Window
Yields 2 dozen cookies

3/4 cup Regular or Quick-Cooking Oats
3/4 cup Whole Wheat Flour
1/2 tsp Garam Masala (I used store-bought.)
1/4 tsp Baking Soda
1/2 tsp Baking Powder
1/2 tsp Kosher Salt
1/2 stick (1/4 cup) Unsalted Butter, room temperature
1/4 cup Granulated Sugar
1/4 cup packed Dark Brown Sugar
1 Large Egg, room temperature
1/2 tsp Vanilla Extract
1/2 cup Raisins

1. Preheat oven to 350 degrees. Grease two cookie sheets or place Sil-pats on them.
2. Combine the oats, flour, garam masala, baking soda, baking powder and salt in a medium bowl. Set aside.
3. Mix the butter and sugars in a large bowl with an electric mixer on medium speed until creamy.
4. Add the egg and fully incorporate it into the dough. Add the vanilla.
5. Add the flour mixture one third at a time and mixing until just combined after each addition.
6. Mix in the raisins.
7. Using a half tablespoon measuring spoon, place balls of dough onto cookie sheets. Flatten slighty.
8. Bake 12 to 14 minutes or until golden (my oven took 12 minutes). Cool on wire racks.

This song is still catchy and the video is still great, even if I'm not bitter about anyone I used to date at this point.

Friday Distractions -- Random Links & Recipes Bookmarked

2011-04-29T12:30:00.046-04:00

Ready for the weekend? I always am... To help you pass your Friday here are the highlights of what distracted me this week online, what I bookmarked that I hope to one day eat and a picture.

Helene of Tartlette's book, Plate to Pixel, on digital food photography came out this week. Her clear voice and amazing recipes have kept me going to her blog, so I look forward to checking out her book sometime at Barnes and Noble. Since I only have a point and shoot camera not a digital SLR, I want to make sure it will work for me before spending my limited budget on it.

New York Public Library is putting their hard copy menu collection on the internet. Read about the project here in the NY Times and view it online here. You can also volunteer to help with the transcription.

Max Lamb creates polystyrene furniture among other things. The sped-up video of his process making a chair highlighted at The Improvised Life is neat.

An amazingly vivid letter from an 8.5 year old named Mel to a school bully. I can't believe she is 8.5.

I didn't read as much that I fancied online this week. My last two exams of the semester are both Tuesday and I'm trying to stay focused on them. Good thing I have almost no interest in the Royal Wedding or I'd be in trouble. That said I did get suckered into checking out her dress this morning; it was an elegant choice. I cannot wait for my week and a half break before my summer class begins!

Recipes Bookmarked
Baked Dulce de Leche Cheesecake with Toffee Shards from All That's Left Are The Crumbs (via Chef Dennis at More than a Mountful via Georgia at The Comfort of Cooking)
Cinnamon Toast Ice Cream from Tracey's Culinary Adventures
Garam Masala Oatmeal Cookies from NPR's Kitchen Window, which is officially bookmarked. I love the vignettes that go with each week's ingredient focus. (You will see these VERY soon.)
Dehydrated Nuts from Organic Spark (I haven't been eating peanut butter/other nuts as I seem to be a bit intolerant of peanut butter. Sigh. Maybe this would help. ... via Carrie at Deliciously Organic's post with a yummy sounding Lemon Meringue Ice Cream Pie.)
Grapefruit Campari Sorbet from David Lebovitz
Whole Wheat Sweet Potato Coconut Muffins from Marcus Samuelsson (indirectly via Deb at Smitten Kitchen)

Clouds out of the Plane Window, July 2006

Find more Jars Of Clay albums at Myspace Music

I heard this at the gym this week and have never been so happy to not have an iPod. I loved this song in 1995, forgot about it and am happy to rediscover it.

Maple Mousse in Carrot Cake Cookie Cups

2011-04-27T09:01:00.005-04:00

The April 2011 Daring Bakers’ challenge was hosted by Evelyne of the blog Cheap Ethnic Eatz. Evelyne chose to challenge everyone to make a maple mousse in an edible container. Prizes are being awarded to the most creative edible container and filling, so vote on your favorite from April 27th to May 27th at http://thedaringkitchen.com! You can download all the details and provided recipes here. Thanks for another tasty challenge, Evelyne. Maple Mousse in Carrot Cake Cookie Cups was a big hit with my extended family on Easter.

Evelyne made bacon cups and nut cups for her maple mousse. I created a carrot cake "cookie cup" to hold mine. The cookies are very soft with a nice spice flavor from cinnamon and ginger and a little bit of crunch/chew from the currants and walnuts. They aren't too sweet either, which was a plus since the creamy and delicious maple mousse is pretty darn sweet on its own. I tried three methods to make the "cups" and have detailed each below in the instructions. I recommend making the largest cups as they were the easiest and allowed maximum mousse consumption.

My mousse's texture was slightly bumpy, but I would try the making it again. It tasted light in spite of being anything but with all that whipping cream and the egg yolks! I suspect my problem was the gelatin setting beyond where it should have before I could fold in the whipped cream but only time will tell... As for the cookies, I'll definitely have them again and when I do I'll add a yield for the recipe. They can be baked in a mini-muffin tin for your own Two-Bite Treat a la Whole Foods or served topped with the traditional cream cheese frosting.

Oh and I attempted these carrot curls as toppers but they didn't pan out. Candied carrot crumbles took their place - less pretty but still effective. If you have any technical or other suggestions for me, please pass them along. There is always refining to be done... Have a great day!

Maple Mousse
Yield 6 cups

1 cup Pure Maple Syrup (not maple-flavoured syrup)
4 Large Egg Yolks
1 package/ 1 Tbsp. Unflavored Gelatin
1.5 cups Whipping Cream (35% fat content)

1. Bring maple syrup to a boil then remove from heat. (Choose a saucepan big enough to hold all of the mousse.)
2. Meanwhile, in a large bowl whisk egg yolks. Pour a bit of the heated maple syrup into the egg yolks while whisking (this will temper your egg yolks so they don’t curdle).
3. Add warmed egg yolks to hot maple syrup and whisk until well mixed.
4. Measure 1/4 cup of whipping cream in a bowl and sprinkle it with the gelatine. Let it rest for 5 minutes. Place the bowl in a microwave for 45 seconds (microwave for 10 seconds at a time and check it in between) or place the bowl in a pan of barely simmering water, stir to ensure the gelatine has completely dissolved.
5. Whisk the gelatine/whipping cream mixture into the maple syrup mixture and set aside.
6. Whisk occasionally for approximately an hour or until the mixture has the consistency of an unbeaten raw egg white. (Note: I set a timer and checked at intervals. As of 35 minutes it was the consistency of rubber cement...too hard...but still usable. Keep close watch!)
7. Whip the remaining cream. Stir 1/4 of the whipped cream into the maple syrup mixture. Fold in the remaining cream, transfer to a more fridge-friendly container and refrigerate for at least an hour.
8. Remove from the fridge and divide equally among your edible containers.

Carrot Cake "Cookie Cup"
Improvised using Simplifried's Cookie Template and several Carrot Cake/Cupcake recipes (Orangette, Cooking Light, The Delicious Life, Cupcake Project, Yum Sugar, Deliciously Organic)
Yield TBD

1 stick Unsalted Butter
1/2 cup and 1 tbsp. White Sugar
1/4 cup Brown Sugar
1 Egg, room temperature
1 tsp Vanilla Extract
1 2/3 cups All Purpose Flour
1 tsp Baking Soda
1/2 tsp Salt
2 tsp Cinnamon
1/2 tsp Ginger
1/4 cup Walnuts, chopped
1/2 cup Carrot, grated and drained (or liquid pressed out if you are short on time like me!)
1/4 cup Currants (substitued for raisins per The Cupcake Project's lead)

1. In the bowl of a large mixer combine 1 stick of butter, 1/2 cup and 1 tablespoon of white sugar and 1/4 cup of brown sugar. Mix on high until the butter gets fluffy and turns light yellow. The sugar should all be incorporated. Once this happens add the egg and vanilla extract and continue mixing for 15 seconds.
2. Add the flour, baking soda, cinnamon and ginger. Mix until fully incorporated.
3. Add the walnuts, carrot and currants. Mix until just incorporated.
4. Transfer the dough into plastic wrap or a greased bowl covered in plastic and place it in the freezer for 20 minutes. Preheat the oven to 375 degrees Farenheit.
5a. Lightly oil mini-cupcake tin. Scoop 1 tablespoon of dough into each cupcake form. Bake cookies for 10 minutes*. Grease back of scoop. Remove cookies from oven and immediately press the tops with the scoop/measuring spoon to create an cup-like indention.
5b. Lightly oil upside down mini-cupcake tin. Scoop tablespoon of dough into your lightly oiled hand. Flatten. Lay over the mini-cupcake tin. Bake 10 minutes*. Cool and remove from tin. (I don't recommend this as they often crumbled.)
5c. Lightly oil a regular cupcake tin. Scoop 2 tablespoons of dough into each cupcake form. Bake cookies for 10 minutes*. Grease a shot glass. Remove cookies from oven and immediately press the tops with the shot glass to create a cup-like indentation.
6. Remove to a baking sheet to cool. The mousse will melt if you top them while they are hot.
I haven't tried it but Greenism smooshed her cookie containers into cups halfway through the baking process. That might be even better!

*Or until a toothpick pressed into the center comes out clean.

Courtney, of course, highlighted that Fleet Foxes have a new album coming out and it can be streamed online at NPR, so they seemed like a great band to highlight this post.

Find more artists like FLEET FOXES at Myspace Music

Friday Distractions -- Random Links & Recipes Bookmarked

2011-04-22T12:30:00.002-04:00

Ready for the weekend? I always am... To help you pass your Friday here are the highlights of what distracted me this week online, what I bookmarked that I hope to one day eat and a picture. Happy weekend and Easter!

Cooking aids that I can't wait to print... Darn you broken printer! Recipe Writing Cheat Sheet at Justcook NYC (via Kayln's Kitchen), Ratios (via Paul at Jawshack) and an infographic detailing the science behind thin, puffy and chewy cookies as detailed by Alton Brown.

Two super sweet, creative engagement stories: Jim and Jessa (via Jim being tagged on facebook) and Crossword Proposal (via Jeremy Rosen)

Symmetry - a 3 minute video 100% worth watching - made by Everynone in collaboration with WNYC | Radiolab (via Courtney and Jay Parkinson + MD + MPH = a doctor in NYC)

Kitchen Fundamentals: Basic Knife Skills - This was a nice little refresher for me. I love that he used photos instead of the video so you can view the process at your own pace. (via Courtney)

Pushcakes a.k.a. where Cupcakes meet Push Pops (via Baking Bites)

A very pretty Butcher Paper Wreath (via How About Orange)

Typography Manicure via Meena at (Northside Gal)

A dress and more made of Starburst wrappers - now that took some dedication.(via Kimma)

Recipes Bookmarked
Baked Oatmeal and Buttermilk Plum Cake (via Heidi Swanson at 101 Cookbooks)
Coconut Curry Pot Pie with Sweet Potato Dough Crust*
Fig and Honey Goat Cheese Tortelloni with Brown Butter and Sage*
French Onion Soup
Green Summer Borscht
Grilled Miso Glazed Salmon (via The Improvised Life where they say it also works under the broiler)
Hijiki Stir-fry with 5-Spice Tofu and Quinoa*
Homemade Oat Milk II
Lemon Buttermilk Sherbert with Stewed Rhubarb
Veggie Miso Soup with Lentil Curry Nori Rolls* (for the rolls)

New York Botanical Garden, April 9

Find more songs like I Can't Help Myself (Sugar Pie, Honey Bunch) at Myspace Music

*I found this blog via The Kind Life, after reading The Kind Diet for a fad diet project at school.

Marshmallows

2011-04-20T12:30:00.022-04:00

A few Sundays ago I headed to the one of my best friend's parent's house to make marshmallows with her younger sister, Sasha. We had a lot of fun tackling this simple project and then I had the pleasant surprise of joining their family for dinner. It was great to catch up and relax with people who have known me for half my life... The only thing that would have made it more fun would have been having Vika, Rafe and Fiona there too.

As long as you have a mixer, marshmallows are so easy to make that you have no excuse not to skip Peeps and make your own Easter treats. Plus making your own marshmallows means you can choose your own color(s). While homemade marshmallows aren't healthier, but they certainly are tastier and have a softer texture than store bought marshmallows. They will literally melt in your mouth. They also will coat many things with their sticky residue, but clean-up is easy. Carefully fill the mixing bowl, saucepan, etc. with very hot water and the sugar will dissolve away on its own.

Next time I make marshmallows I'm going to try coating the pan directly with the oil, spooning in the rice flour/confectioner's sugar mixture and carefully rotating the pan to coat it with the mixture to see if the liner can be avoided to make things a touch greener. I'll let you know what happens...

One last note - making the marshmallows takes less than an hour but keep in mind that they require at least 6 hours of setting time.

Homemade Marshmallows
Lightly adapted from Molly at Orangette's Marshmallows and Nicole of Baking Bite's Marshmallows - both of which appear to follow Thomas Keller of French Laundry fame's lead.

1/2 cup cold water
3 envelopes of unflavored gelatin (1/4 ounce each or 2 1/4 to 2 1/2 teaspoons as per David Lebovitz)
2 cups granulated sugar (I used white.)
2/3 cups light corn syrup
1/4 teaspoon salt
1/2 cup water
Saran Wrap or Foil
Olive Oil
Food Coloring (optional)
Vanilla Extract to taste
1/2 cup Confectioners' sugar
1/2 Rice flour

1. Pour 1/2 cup cold water into an electric mixer's bowl, sprinkle the three packets of gelatin over it. Soak for 10 minutes. Don't be alarmed when it looks dry as that is normal.
2. Combine the sugar, corn syrup, salt and remaining 1/2 cup of water in a small saucepan. Bring to a boil and boil hard for 1 minute. Taking care to not let syrup crystallize on the sides of the sauce pan.
3. Carefully pour the very hot syrup into the gelatin and turn the mixer up to high. Beat until the mixture has turned bright white and looks thick (approximately 15 minutes).
4. While the mixture is beating, line a 13 x 9 x 2 inch pan with plastic wrap or foil. Pour a bit of olive oil onto a paper towel and coat the liner's surface lightly with it. If desired, drizzle food coloring on the surface of the liner for a festive touch.
5. Return to the fluffed up marshmallow and add the vanilla. Continuing to beat the mixture until it is fully incorporated.
6. Scrape the mixture into the pan and spread evenly using a lightly oiled spatula.
7. Let the mixture sit at least 5 hours; I usually let it sit overnight.
8. Combine the rice flour and Confectioner's sugar. Generously dust the surface of the marshmallow block with the mixture, remove it from the pan flipping it upside down. Peel off the pan liner and coat surface with the flour/sugar mixture. Using a lightly oiled pizza wheel (a knife or scissors will work too!) cut the marshmallow into the desired size. Coat each block in the flour/sugar mixture to prevent sticking.
9. Store in a covered container at room temperature.

Our finished product ready for consumption. Yum.

Hydrated Gelatin

The sugar-syrup mixture getting ready to get hot.

I decided the syrup mixture was ready at this time and checked the temperature out of curiosity. Molly's 240 degree temperature was dead on with the one minute boiling time.

Prior to mixing the gelatin and syrup mixture.

Neon food coloring dots are in place. Don't try painting them on an oiled surface with Q-tips. It won't work.

Ooey, gooey marshmallow that is ready for pan placement.

Sasha smoothing our product out. Hands work too.

Pretty colors appear at the bottom of the pan while the top stays brilliantly white.

Other marshmallow recipes I have bookmarked:
Champagne Marshmallows
Chocolate Malt Marshmallows (I love malts.)
I also have added peppermint extract and red food coloring to marshmallows before to make them peppermint. They were a fun Christmas-time gift.

Find more Christina Aguilera songs at Myspace Music

Friday Distractions -- Random Links & Recipes Bookmarked

2011-04-15T12:30:00.014-04:00

Ready for the weekend? I always am, even more so today as I'm off to Northern VA/DC for it! To help you pass your Friday here are the highlights of what distracted me this week online, what I bookmarked that I hope to one day eat and a picture. Happy weekend!

How to Start a Gratitude Project on Tiny Buddha has reminded me that I dropped the practice of posting one thing I was grateful each day. I plan to start that again on Twitter asap. I really liked the author's choice of this Lao Tzu quote "“When you realize there is nothing lacking, the whole world belongs to you.”

I tried Mango Coconut KeVita recently and it was a delicious, healthy self-indulgence. It makes me even more interested in trying Graceful Fitness' Kefir Soda idea.

I dare you to resist laughing while watching this ridiculous video narration on The Honey Badger (via Meg and Katie)

A mini-history of gender and clothing colors. (via Jason Kottke via Courtney)

Laurie David discusses antibiotics in meat. You may have noticed I don't seem to eat much meat; that isn't an accident. This worries me and I don't have the money to buy organic. Marion Nestle briefly addressed the question "Does Factory Farming Have A Future?" and it was thought provoking.

5 free Sondre Lerche songs (love his music!)

Ramón González, a very passionate principal, works tirelessly to improve his school P.S. 233 in the Bronx.... I never have thought teaching was an easy job and this article provided additional evidence. (NY Times via Yana)

Recipes Bookmarked
Kimberly Snyder’s Glowing Green Smoothie at Shape via Vital Juice
Lemon Curd Ice Cream at Baking Bites
Macaroon Tart at Tartelette highlighted Heidi at 101 Cookbooks new cookbook
Sweet and Sour Brussels Sprouts Hash at Always Order Dessert
Tropical Burritos at Kath Eats

Brooklyn Botanical Garden, May 2007

Find more PHOENIX albums at Myspace Music

Work in Progress: Soft Pretzel Bowls

2011-04-14T15:38:00.007-04:00

Renata of Testado, Provado & Aprovado! was our Daring Cooks’ April 2011 hostess. Renata challenged us to think “outside the plate” and create our own edible containers. Prizes are being awarded to the most creative edible container and filling, so vote on your favorite from April 17th to May 16th at http://thedaringkitchen.com!

This project was a fascinating one. Everyone has come up with amazing, unique and, often beautiful, containers that I would love to eat. Sadly in spite of multiple attempts I don't have a finished product to share. But I will... Soft pretzel bowls are going to happen and I'm getting close. Maybe next month?

Here are miscellaneous pictures of my process thus far with descriptions as I'm short on time.

Right: Roasted Beets and Asparagus with Diced Horseradish Cheese

Left: Mushrooms in a Sherry-Paprika Sauce with Parsley (for color)

The yeast was bubbly...a good start.

Too dry...Add more buttermilk.

The dough isn't that smooth but it will do. I'm trying to learn the mantra

don't let the perfect get in the way of the good.

It doubled. Score.

The dough rolled out and cut into circles.

They browned much better than the previous batch and yet were still a touch too crisp.

Midnight last night. Hello, disaster. I told myself tomorrow is a new day and went to bed

once the pan was soaking. The gray cloud is still following me around today thought...

must see struggles as opportunities and continue to move forward.

Find more David LaMotte songs at Myspace Music

Spinach and Yellow Pepper Clafoutis

2011-04-12T12:30:00.030-04:00

My love affair with clafoutis began in 2008 when I first made Nicole at Baking Bites' Cherry Tomato Clafoutis. I served it at a brunch I hosted, which I spent face down in my bed asleep among coats as I had worn myself out with vigorous cleaning and baking after a night out. My personal performance brought laughter but the clafoutis brought raves. In fact I believe my former roomate, Tracey's, mom still makes it frequently. I also have tried Nicole's sweeter, still delicious, Pear Clafoutis with the twist of bacon crumbles and mint.

Yesterday morning I made a new version throwing together spinach, yellow peppers and oregano thinking of Greek food. I also substituted whole wheat flour for the all purpose flour just because. The active time is about 15 minutes, so clafoutis is perfect when you want something simple and filling with an impressive appearance. Think of a souffle, only with a third of the effort and the ability to travel well and reheat nicely (should you have any left).

Have you made clafoutis? What is your favorite flavor combination? I'm sure I'll be looking to make my next batch soon and would to hear your ideas.

Spinach and Yellow Pepper Clafoutis
Inspired by Nicole at Baking Bites' Cherry Tomato Clafoutis

1/2 cup Whole Wheat Flour
1/2 tsp. Baking Powder
~~1/2 tsp. Salt~~ (I would skip it in the future as feta has enough salt.)
1/4 tsp. Black Pepper
3 Eggs, large
1 cup Milk (I used 3/4 skim and 1/4 whole)
2 1/2 tsp. Oregano, dried

1/3 cup Feta Cheese
1/2 cup Yellow Bell Pepper, diced

1 cup Baby Spinach, packed into the measuring cup then torn

1. Preheat oven to 425 degrees Fahrenheit. Lightly coat a 6.5" x 10.5" x 2" baking dish with oil.
2. In a large mixing bowl, a 4-cup measuring cup works, whisk together the flour, baking powder, salt, pepper, eggs and milk until the mixture is smooth. Stir in the oregano and cheese.
3. Place the yellow pepper and spinach at the bottom of your baking dish and pour the custard mixture over them.
4. Bake for 15 minutes. Turn oven down to 350 degrees Fahrenheit and bake an additional 25-30 minutes, until a toothpick or sharp knife inserted into the center comes out clean.
5. Cool for 15 minutes before serving. Don't be alarmed - it will deflate.

Find more Crystal Castles albums at Myspace Music

Friday Distractions -- Random Links & Recipes Bookmarked

2011-04-08T12:30:00.008-04:00

Ready for the weekend? I always am... To help you pass your Friday here are the highlights of what distracted me this week online, what I bookmarked that I hope to one day eat and a picture. Happy weekend!

Beautiful Paper Crane Photos at Up Your Wall, a Swedish gallery co-founded by my friend Kristina

DIY Compliment Bunting from How About Orange -- This would be perfect to surprise a co-worker, a friend or to show volunteer appreciation at a nonprofit.

La Gruyère Double Cream described by David Liebovitz sounds like a little bit of heaven, no?

Max Chafkin on Etsy’s Dilemma by Reihan Salam (via Courtney) which reminded me of this article about some Etsy business owners trading their day job for hard work.

I don't know how they plan to finance it but the USDA announced a new oversight policy to reduce foodborne illness. Food safety is an important topic.

A Clever Ikea Hack -- Modernist Flowerpot (via The Improvised Life)

Recipes Bookmarked
Cookie Dough Brownies
Twice-Baked Sweet Potatoes with Feta and Sumac

My first 10K was a success; if not for stops due to overhydration and inappropriate attire,

I might have finished in an hour. My 8K in November took just under an hour, so

this was a huge improvement and personal record. Proper training helps - who knew? ;)

Find more artists like Xylos at Myspace Music

Mellow music for a Friday... This band does a mean cover of Debbie Gibson if you ever have the chance to see them in person.

Friday Distractions -- Random Links & Recipes Bookmarked

2011-04-01T12:30:00.011-04:00

Ready for the weekend? I always am... To help you pass your Friday here are the highlights of what distracted me this week online, what I bookmarked that I hope to one day eat and a picture. Happy weekend!

The Ukrop's Monument Avenue 10K is tomorrow. It is my first 10k and I can't wait! Partially because I am tired of training. ;)

Before I Die a public art installation in New Orleans (via Sarah at The One in Pink)

Wheelchair Backflip...Determination = Success... Hopefully VCU will prove that this weekend too. If not, I am still proud.

Infographic of food costs around the world -- we have it easy in the US (via Michael Pollan on Twitter)

E-readers can't replace the beauty of these books Penguin is releasing with hand embroidered covers. (via Courtney Knapp)

Laura Vikmanis is 42 and a NFL Cheerleader -- she is clearly someone who get things done and now her story will become a movie -- talk about fitness and healthy eating inspiration! (via Courtney Knapp)

Jessica at How About Orange has been exploring making your own glazed magnets (and has threatened to glaze everything in her house). She makes it look simple enough that I'm even tempted to try.

Ralph Marston succinctly discusses the power of taking action; these are words I should take to heart.

I don't have anything to sell from ex-boyfriends but ExboyfriendJewelry.com is an interesting solution. (via Unclutterer)

Recipes Bookmarked
Ba-nilla Buckwheat Breakfast Bake from Ashley at Edible Perspective (via KathEats on Twitter)
Dukkah from NY Times
Pate de Fruit from Alejandra at Always Order Dessert (sweets that are difficult are right up my alley)
Quesadillas from Heidi at 101 Cookbooks (crispy capers, yum!)

Roosevelt Island, New York City viewing the Queensboro Bridge and Long Island City, February 2011

Find more artists like Avril Lavigne at Myspace Music

Coconut Chai Yeasted Meringue Coffee Cake

2011-03-27T18:39:00.001-04:00

VCU Men's Basketball WON against Kansas! We are going to the final four! I am so excited. Please join me and cheer us on next Saturday night. Now to something else delightful...

The March 2011 Daring Baker’s Challenge was hosted by Ria of Ria’s Collection and Jamie of Life’s a Feast. Ria and Jamie challenged The Daring Bakers to bake a yeasted Meringue Coffee Cake. Their full instructions can be found here. Inspired by Ria's use of saffron to flavor the dough and some tea bags I had I came up with Chai Coconut for my flavoring.

As you can see it got a little too brown while I watched VCU beat Purdue last Sunday, the ring didn't match up perfectly and the meringue oozed a little during the second rise, which bothered me wasn't really bad as the ooze was chewy and delicious once baked. I also forgot to put the granulated sugar/cayenne inside so I brushed the outside with the egg wash, sprinkled some on and then brushed with more egg wash. It worked though I will try it the regular way to see what difference it makes to the texture.

Regardless of these little imperfections, I loved the end result. This cake is just sweet enough for a slightly indulgent breakfast and has a fun crunch thanks to the coconut and a kick from the ginger and cayenne. I highly recommend that you make some version of it, if you haven't already. This bread really reminded me of stollen and that is a high compliment as it was one of my favorite Daring Kitchen challenges to date.

Filled Meringue Coffee Cake
Halved to make 1 round coffee cake, approximately 10 inches in diameter.

For the yeast coffee cake dough
2 cups flour
1/8 cup sugar
1/4 and 1/8 teaspoons salt
1 1/8 teaspoons active dried yeast
1/3 cup whole milk
1/8 cup water
1/4 cup unsalted butter, room temperature
1 large egg, room temperature
1 Celestial Seasonings' Decaf Sweet Coconut Chai tea bag

For the meringue
1.5 large egg whites at room temperature (made that happen with Just Whites)
1/8 teaspoon salt
1/4 scant teaspoon vanilla
2 drops coconut extract
1/4 cup sugar

For the filling
1/2 cup Unsweetened Coconut, shredded
1/2 cup Semisweet Chocolate, coarsely chopped
1 HEAPING tablespoon Candied Ginger, Chopped (need to find a better way

Egg wash
1 beaten egg
1 tablespoon granulated sugar
1/8 teaspoon cayenne pepper

Directions

Prepare the dough
1. In a large mixing bowl, combine 3/4 cups of the flour, the sugar, salt and yeast.
2. In a saucepan, combine the milk, water and butter and heat over medium heat until warm and the butter is just melted. Add the Decaf Sweet Coconut Chai tea bag and steep off of the heat for 10 minutes.
3. With an electric mixer on low speed, gradually add the warm liquid to the flour/yeast mixture, beating until well blended. Increase mixer speed to medium and beat 2 minutes. Add the eggs and 1/2 cup flour and beat for 2 more minutes.
4. Add enough of the remaining flour to the mixer and run until the dough holds together (this required almost an additional full cup of flour for me). Switch to the dough hook and knead the dough for approximately 5 minutes until the dough is soft, smooth, sexy and elastic, adding extra flour as needed.
5. Place the dough in a lightly greased bowl, turning to coat all sides. Cover the bowl with plastic wrap and a kitchen towel and let rise until double in bulk, 45 – 60 minutes. The rising time will depend on the type of yeast you use.

Prepare your filling:
1. In a small bowl, combine the cayenne and sugar for the filling if using. Chop chocolate and ginger. Measure out coconut.

Once the dough has doubled, make the meringue:
1. In a clean mixing bowl (plastic or glass) beat the egg whites with the salt, first on low speed for 30 seconds, then increase to high and continue beating until foamy and opaque.
2. Add the vanilla and coconut then start adding the 1/4 cup sugar, a tablespoon at a time as you beat, until very stiff, glossy peaks form.

Assemble the Coffee Cake:
1. Line baking/cookie sheet with parchment paper.
2. Punch down the dough. On a lightly floured surface, roll out the dough into a 20 x 10-inch rectangle. Spread meringue evenly over the rectangle up to about 1/2-inch (3/4 cm) from the edges. Sprinkle your filling of choice evenly over the meringue.
3. Roll up the dough jellyroll style, from the long side. Pinch the seam closed to seal.
4. Very carefully transfer the filled log to the lined cookie sheets, seam side down. Bring the ends of the log around and seal the ends together, forming a ring, tucking one end into the other and pinching to seal.
5. Using kitchen scissors , make cuts along the outside edge at 1-inch intervals. Make them as shallow or as deep as desired but don’t be afraid to cut deep into the ring.
6. Cover the coffee cake with plastic wrap and allow it to rise again for 45 to 60 minutes.
7. Preheat the oven to 350°F.
8. Brush the top of the coffee cake with the egg wash. Bake in the preheated oven for 25 to 30 minutes until risen and golden brown. The dough should sound hollow when tapped.
9. Remove from the oven and slide the parchment paper off the cookie sheet onto the table. Very gently loosen the coffee cake from the paper with a large spatula and carefully slide it onto cooling racks. Allow to cool.
10. Enjoy! These are best eaten fresh, the same day or the next day.

I like to hold the bowl upside down to prove I have reached stiff peaks. It makes for a nice little thrill.

Find more WIZ KHALIFA songs at Myspace Music

Friday Distractions -- Random Links & Recipes Bookmarked

2011-03-25T12:30:00.010-04:00

Ready for the weekend? I always am... To help you pass your Friday here are the highlights of what distracted me this week online, what I bookmarked that I hope to one day eat and a picture. Happy weekend!

I loved Sweet Valley High, especially the Sweet Valley Saga books that I still remember vividly over a decade later. Francine Pascal has a new book, Sweet Valley Confidential, coming out with Elizabeth and Jessica at age 27. Is it wrong that this excites me? (via F*ck Yeah Lady Writers)

Clearly I'm still high on VCU making it to the Sweet 16 for the first time. Out of all the articles I read I loved this one best about us advancing. I will be watching tonight's game against FSU closely on TBS. Join me and cheer on the Rams!

Jay Parkinson + MD + MPH is working to revolutionize medicine through technology. Yana C. linked his blog post - What happens to doctors who think outside the box? - and I enjoyed it, skimmed additional entries and ultimately added him to my reader.

Bob at Stoneybrook Farms' makes a call for regionalism in meal sales as the way to increase consumption of ethically raised meat. (via @bittman)

Plastic - Too Good to Throw Away, a NY Times editorial about the value of plastic, gives a short and sweet background on why plastic can be valuable and green to use, provided it is used wisely.

I adore this recycledwood sign. I think it would be great to surround it with pictures of people and places I adored in a loose collage.

Who wouldn't want a Petite Lap Giraffe?

Real food budget tips (and Banana Ice Cream with Salted Maple Caramel Sauce) on Deliciously Organic from 100 Days of Real Food

Recipes Bookmarked
Fettuccine Alfredo (without cream! and with history) via Simply Recipes
Frittata With Grated Zucchini, Goat Cheese and Dill from NY Times
Chinese Pumpkin Pancakes from Red Cook
Oat and Maple Syrup Scones from Smitten Kitchen
Thai Carrot Burgers from NY Times

Kitty Hawk, NC March 2011

Find more Abra Moore songs at Myspace Music

Saucy Lemon-Garlic Chicken and Braised Artichokes over Wheatberries

2011-03-23T12:30:00.032-04:00

When my Alpha Gamma Delta sister-mother, Amanda, served me artichokes junior year at Virginia Commonwealth University I was perplexed by their spiky, dull green appearance and that Amanda, who prefers classic foods, enjoyed them. As I dipped the outer leaves in butter and scraped the tender flesh off with my teeth, scooped out the choke and ate the heart relishing every bite I got it.

And I've loved artichokes ever since. They taste great and are low in calories while providing dietary fiber, vitamin C, folate, magnesium and antioxidants (per OceanMist). When I saw a box of baby artichokes on markdown at Kroger; I had to buy them! The nice thing about baby artichokes is the chokes (spiky bits in the center) don't need to be removed as they haven't matured enough yet to tickle the throat. I ate some steamed and then decided to get creative braising the excess.

This preparation leaves the chicken incredibly tender while creating a light, savory lemon sauce perfect for coating the nutty wheatberries. The whole dish leaves a natural sweet aftertaste in your mouth and the wheatberries bounce as you bite into them (party in the mouth!) - what's not to love? Wheatberries aren't for everyone so feel free to substitute couscous, brown rice or another grain of your choice.

Thanks for the introduction to artichokes, Amanda, and for many other things! I got lucky when we were paired up 10 years ago.

Saucy Lemon-Garlic Chicken and Braised Artichokes over Wheatberries
Inspired by Mark Bittman's Artichokes Take a Dip in a Pool of Stock and bill granger's Honey Lemon Chicken Wings

1 cup Wheatberries
1/2 tbsp. Olive Oil
1 Onion, large, sliced thinly into rings
1 Lemon, juice only
1 tsp. Agave Nectar
1 inch Ginger, grated
3 Chicken Breasts
4 cloves Garlic, sliced thinly
1/2 cup Chicken Broth
12 Baby Artichokes, trimmed and halved

1. Bring 2.5 cups of water to a boil. Add 1 cup of wheatberries and return to a boil. Reduce heat to a simmer, cover and cook for approximately 1 hour. At the end of the hour check the wheatberries - if they have plumped up and cracked open they are ready. Set aside.
2. Add 1/2 tablespoon olive oil to the dutch oven over medium-low heat. Once the oil sizzles when flicked with a drop of water, add the onion. Saute until slightly browned adding 1/4 cup of water as needed to prevent burning. Remove to a plate.
3. While the onions caramelize, squeeze the lemon into a small bowl. Mix the agave nectar and ginger into the lemon juice. Set aside.
4. Preheat the oven to 350 degrees Fahrenheit.
5. Salt and pepper the chicken breasts, then place them to the hot dutch oven and brown each side. Remove to the plate. Turn off the burner.
6. Pour 1/2 cup of chicken broth into the dutch oven to deglaze it. Spread the caramelized onions over the bottom of the dutch oven and add the sliced garlic.
7. Place the chicken on top of the onion and garlic. Pour the lemon juice mixture over top. Cover and place in oven for approximately 20 minutes.
8. While the chicken begins cooking, prepare the artichokes by removing their stems and the top 1/4. Cut them in half longitudinally. When 20 minutes has passed, remove the dutch oven from the stove and nest the artichokes into the cooking liquid. Cover the dish and return it to the oven.
9. Bake the dish for approximately 15 more minutes. It is done when the chicken is 160-165 degrees Fahrenheit.
10. Place the wheatberries or other grain on the plate and serve the other elements over it. Salt, pepper and/or Ms. Dash to taste and enjoy.

Find more songs from the album Standing in the Way of Control at Myspace Music

Friday Distractions -- Random Links & Recipes Bookmarked

2011-03-19T12:30:00.013-04:00

Since yesterday was Bloggers Day of Silence, I'm posting Friday Distractions today. For your enjoyment here's what distracted me this week online, what I bookmarked that I hope to one day eat and a picture. Happy weekend!

I've been to some very fun weddings but this one really takes fun, and inventiveness, to the next level. Even if you aren't into weddings it has great ideas for personalizing any event. (via Jordan Ferney Oh Happy Day!)

Ruth Reichl muses about the need to be grateful for what we have in the light of the disasters and horrors taking place elsewhere while simultaneously looking to help as much as we can here. Perspective is good. (via Orangette)

Wow! I had no idea The White House was classified as a museum and had a curator. I really should tour it one day.

Courtney saves the day. She linked an article discussing Sal Kahn's Kahn Academy and it looks like a great resource for learning about many topics...most relevant to me would be relearning math for the GRE.

Clever cartoons constructed from food (via my Uncle Dave)

Recipes Bookmarked
Basil and Goat Cheese Stuffed Crust Pizza from How Sweet It Is (via Baking Bites)
Butterscotch Cashew Bars from Everybody Loves Sandwiches (I suspect I have the original bookmarked too.)
Maple Vinegar from the D.I.Y. Cooking Handbook from NY Times. There is also a D.I.Y. Cooking Bibliography that surely will lead to more neat home projects.
Meyer Lemon Macarons at My Tartlette (Helen always has amazing desserts and macarons posted.)
Spicy Vegan Verde Lasagna at Healthy Happy Life

My biggest distraction offline has been VCU playing and WINNING in the NCAA tournament! In honor of that the only appropriate photo this week is our logo. Clearly. Though a picture of Vika and Rafe's baby, Fiona, was also in the running since she her arrival made me beam.

Find more artists like CRYSTAL WATERS at Myspace Music

Help Japan -- Bloggers Day of Silence

2011-03-17T22:45:00.001-04:00

Friday Distractions can wait until Saturday as Isabel at Pretty Tasty Things highlighted a Bloggers Day of Silence tomorrow and I want to participate too! As time passes the situation in Japan looks more dire and, frankly, nothing I found amusing this week is of consequence in comparison.

Ever Ours and Utterly Engaged put the day together with the aim of raising awareness, showing respect and acknowledging the devastation in Japan. They recommend supporting ShelterBox, which was one of the first organizations asked by Japan to help and were on hand on the Saturday after the quake. Each large, green ShelterBox is tailored to a disaster but typically contains a disaster relief tent for an extended family, blankets, water storage and purification equipment, cooking utensils, a stove, a basic tool kit, a children’s activity pack and other vital items. For Japan With Love has a direct link on the website to their effort's fundraising page for ShelterBox.

If you would like to read an analysis from Givewell on how to best support Japan, go here (Thanks to Alex at Marginal Revolution for the link). I like the logic behind it, but I'm a sucker for a good deal so I still participated in Living Social's promotion today -- you give $5 and they give $5 to the Red Cross. You can too -- they will match up to $1,000,000!

If you are a blogger and want to participate, go here for more information.