Pop Songs!

This is what I'm feeling about tonight! Tonight is my first staged reading with my new company and couldn't be more excited!  There's all these new things happening, well, they aren't new they've just been "dormant" in my life for a bit and it's such a rush to be working these muscles again.  There's also an aspect of fear...but that's what we do best as actors, we embrace fear and use it to our advantage.  We make it beautiful on stage.

I read all these articles and columns about how to be a better actor - to ward off the fear of acting - to overcome obstacles...bottom line, it's different for all of us.  I had a conversation with a friend of mine a long time ago, in which we talked about getting there was half the battle...it was when I moved to NYC, I was there.  Then things shifted and changed and I was existing there and working and acting and creating.  Then things shifted again and I was in LA.  Figuring it all out again...starting over at 29.  I don't know what's going to happen next or where this is supposed to go but I feel excited about it again.  I feel like the wheels are starting the move, the cogs are getting oiled.  Like I was recently told, "you haven't 'lost' any time...time doesn't matter, you just have to do something." Baby steps.

Here's to new beginnings.  Here's to ACTUALLY setting goals and accomplish-able ones.  Here's to re ignition.  Here's to blowing oxygen on an open flame...

Also...here's to just doing work and not being so over dramatic.

so much so much so much

I have so much to fill you in on.  Right now, however, I can't...but I will, promise.  But a friend through my CSA posted this and I felt the urge to share.

We had a proposition on our CA ballots this year.  Prop 37, it was to label GMO foods.  Sadly, it didn't pass...but there's a movement behind it so it's only a matter of time. I found this article/list interesting. ... food for thought, esp. those who opposed it.

Organic Brands/Companies That Have Financially Supported the California Initiative to Require Labeling of GMO Foods  

• Alex Bogusky — Fearless Revolution ($100,000)
• Amy’s ($100,000)
• Annie’s ($52,000)
• Baby’s Only ($2,500)
• Baker Creek Heirloom Seeds ($4,000)
• Burroughs Family Farm ($5,000)
• Clif Bar ($100,000)
• Cups Organic cupcakery ($25,000)
• Dr. Bronner’s ($290,000)
• Eden Foods ($10,000)
• Earth Balance ($34,000)
• Earthbound Farm ($10,000)
• Frey Vineyard ($35,000)
• Glutino ($33,000)
• Good Earth Natural Foods ($25,000)
• Health Force ($10,000)
• Late July Organic ($12,500)
• Lundberg Family Farm ($200,000)
• Mercola.com – Dr. Joseph Mercola ($1,100,000)
• Michael Funk - CEO of United Natural Foods ($50,000)
• Mintwood Media Collective ($1,250)
• Mom’s Organic Market ($10,000)
• Mother’s Market and Kitchen ($20,000)
• Nature’s Path ($600,000)
• New Chapter Organics ($10,000)
• Nutiva ($50,000)
• Organic Consumers Association ($40,000 Association/ $730,000 fund)
• Organic Valley ($50,000)
• OrganicVille ($7,500)
• Pacific ($10,000)
• Presence Marketing ($20,000)
• Sambazon ($10,000)
• Stonyfield Organic ($500,000)
• Straus Organic ($2,500)
• Sunfood Super Foods ($3,000)
• Tofurky ($5,000)
• Traditional Medicinals ($5,000)
• Udi's Gluten Free Foods ($33,000)
• Uncle Matt’s ($2,500)
• Whole Foods, Hain Celestial and Chipotle (endorsement only, no financial backing

Read more: http://www.motherearthnews.com/real-food/gmo-foods/zw0z1209zkin.aspx#ixzz2CbUAGsZX

Organic Brands/Companies That Have Financially Supported the California Initiative to Require Labeling of GMO Foods  

• Alex Bogusky — Fearless Revolution ($100,000)
• Amy’s ($100,000)
• Annie’s ($52,000)
• Baby’s Only ($2,500)
• Baker Creek Heirloom Seeds ($4,000)
• Burroughs Family Farm ($5,000)
• Clif Bar ($100,000)
• Cups Organic cupcakery ($25,000)
• Dr. Bronner’s ($290,000)
• Eden Foods ($10,000)
• Earth Balance ($34,000)
• Earthbound Farm ($10,000)
• Frey Vineyard ($35,000)
• Glutino ($33,000)
• Good Earth Natural Foods ($25,000)
• Health Force ($10,000)
• Late July Organic ($12,500)
• Lundberg Family Farm ($200,000)
• Mercola.com – Dr. Joseph Mercola ($1,100,000)
• Michael Funk - CEO of United Natural Foods ($50,000)
• Mintwood Media Collective ($1,250)
• Mom’s Organic Market ($10,000)
• Mother’s Market and Kitchen ($20,000)
• Nature’s Path ($600,000)
• New Chapter Organics ($10,000)
• Nutiva ($50,000)
• Organic Consumers Association ($40,000 Association/ $730,000 fund)
• Organic Valley ($50,000)
• OrganicVille ($7,500)
• Pacific ($10,000)
• Presence Marketing ($20,000)
• Sambazon ($10,000)
• Stonyfield Organic ($500,000)
• Straus Organic ($2,500)
• Sunfood Super Foods ($3,000)
• Tofurky ($5,000)
• Traditional Medicinals ($5,000)
• Udi's Gluten Free Foods ($33,000)
• Uncle Matt’s ($2,500)
• Whole Foods, Hain Celestial and Chipotle (endorsement only, no financial backing)

Read more: http://www.motherearthnews.com/real-food/gmo-foods/zw0z1209zkin.aspx#ixzz2CbTzt5p1

Organic Brands/Companies That Have Financially Supported the California Initiative to Require Labeling of GMO Foods  

• Alex Bogusky — Fearless Revolution ($100,000)
• Amy’s ($100,000)
• Annie’s ($52,000)
• Baby’s Only ($2,500)
• Baker Creek Heirloom Seeds ($4,000)
• Burroughs Family Farm ($5,000)
• Clif Bar ($100,000)
• Cups Organic cupcakery ($25,000)
• Dr. Bronner’s ($290,000)
• Eden Foods ($10,000)
• Earth Balance ($34,000)
• Earthbound Farm ($10,000)
• Frey Vineyard ($35,000)
• Glutino ($33,000)
• Good Earth Natural Foods ($25,000)
• Health Force ($10,000)
• Late July Organic ($12,500)
• Lundberg Family Farm ($200,000)
• Mercola.com – Dr. Joseph Mercola ($1,100,000)
• Michael Funk - CEO of United Natural Foods ($50,000)
• Mintwood Media Collective ($1,250)
• Mom’s Organic Market ($10,000)
• Mother’s Market and Kitchen ($20,000)
• Nature’s Path ($600,000)
• New Chapter Organics ($10,000)
• Nutiva ($50,000)
• Organic Consumers Association ($40,000 Association/ $730,000 fund)
• Organic Valley ($50,000)
• OrganicVille ($7,500)
• Pacific ($10,000)
• Presence Marketing ($20,000)
• Sambazon ($10,000)
• Stonyfield Organic ($500,000)
• Straus Organic ($2,500)
• Sunfood Super Foods ($3,000)
• Tofurky ($5,000)
• Traditional Medicinals ($5,000)
• Udi's Gluten Free Foods ($33,000)
• Uncle Matt’s ($2,500)
• Whole Foods, Hain Celestial and Chipotle (endorsement only, no financial backing)

Read more: http://www.motherearthnews.com/real-food/gmo-foods/zw0z1209zkin.aspx#ixzz2CbTzt5p1

Organic Brands/Companies That Have Financially Supported the California Initiative to Require Labeling of GMO Foods  

• Alex Bogusky — Fearless Revolution ($100,000)
• Amy’s ($100,000)
• Annie’s ($52,000)
• Baby’s Only ($2,500)
• Baker Creek Heirloom Seeds ($4,000)
• Burroughs Family Farm ($5,000)
• Clif Bar ($100,000)
• Cups Organic cupcakery ($25,000)
• Dr. Bronner’s ($290,000)
• Eden Foods ($10,000)
• Earth Balance ($34,000)
• Earthbound Farm ($10,000)
• Frey Vineyard ($35,000)
• Glutino ($33,000)
• Good Earth Natural Foods ($25,000)
• Health Force ($10,000)
• Late July Organic ($12,500)
• Lundberg Family Farm ($200,000)
• Mercola.com – Dr. Joseph Mercola ($1,100,000)
• Michael Funk - CEO of United Natural Foods ($50,000)
• Mintwood Media Collective ($1,250)
• Mom’s Organic Market ($10,000)
• Mother’s Market and Kitchen ($20,000)
• Nature’s Path ($600,000)
• New Chapter Organics ($10,000)
• Nutiva ($50,000)
• Organic Consumers Association ($40,000 Association/ $730,000 fund)
• Organic Valley ($50,000)
• OrganicVille ($7,500)
• Pacific ($10,000)
• Presence Marketing ($20,000)
• Sambazon ($10,000)
• Stonyfield Organic ($500,000)
• Straus Organic ($2,500)
• Sunfood Super Foods ($3,000)
• Tofurky ($5,000)
• Traditional Medicinals ($5,000)
• Udi's Gluten Free Foods ($33,000)
• Uncle Matt’s ($2,500)
• Whole Foods, Hain Celestial and Chipotle (endorsement only, no financial backing)

Organic Brands/Companies That Have Financially Supported the California Initiative to Require Labeling of GMO Foods  

• Alex Bogusky — Fearless Revolution ($100,000)
• Amy’s ($100,000)
• Annie’s ($52,000)
• Baby’s Only ($2,500)
• Baker Creek Heirloom Seeds ($4,000)
• Burroughs Family Farm ($5,000)
• Clif Bar ($100,000)
• Cups Organic cupcakery ($25,000)
• Dr. Bronner’s ($290,000)
• Eden Foods ($10,000)
• Earth Balance ($34,000)
• Earthbound Farm ($10,000)
• Frey Vineyard ($35,000)
• Glutino ($33,000)
• Good Earth Natural Foods ($25,000)
• Health Force ($10,000)
• Late July Organic ($12,500)
• Lundberg Family Farm ($200,000)
• Mercola.com – Dr. Joseph Mercola ($1,100,000)
• Michael Funk - CEO of United Natural Foods ($50,000)
• Mintwood Media Collective ($1,250)
• Mom’s Organic Market ($10,000)
• Mother’s Market and Kitchen ($20,000)
• Nature’s Path ($600,000)
• New Chapter Organics ($10,000)
• Nutiva ($50,000)
• Organic Consumers Association ($40,000 Association/ $730,000 fund)
• Organic Valley ($50,000)
• OrganicVille ($7,500)
• Pacific ($10,000)
• Presence Marketing ($20,000)
• Sambazon ($10,000)
• Stonyfield Organic ($500,000)
• Straus Organic ($2,500)
• Sunfood Super Foods ($3,000)
• Tofurky ($5,000)
• Traditional Medicinals ($5,000)
• Udi's Gluten Free Foods ($33,000)
• Uncle Matt’s ($2,500)
• Whole Foods, Hain Celestial and Chipotle (endorsement only, no financial backing)

Read more: http://www.motherearthnews.com/real-food/gmo-foods/zw0z1209zkin.aspx#ixzz2CbUAGsZX

Organic Brands/Companies That Have Financially Supported the California Initiative to Require Labeling of GMO Foods  

• Alex Bogusky — Fearless Revolution ($100,000)
• Amy’s ($100,000)
• Annie’s ($52,000)
• Baby’s Only ($2,500)
• Baker Creek Heirloom Seeds ($4,000)
• Burroughs Family Farm ($5,000)
• Clif Bar ($100,000)
• Cups Organic cupcakery ($25,000)
• Dr. Bronner’s ($290,000)
• Eden Foods ($10,000)
• Earth Balance ($34,000)
• Earthbound Farm ($10,000)
• Frey Vineyard ($35,000)
• Glutino ($33,000)
• Good Earth Natural Foods ($25,000)
• Health Force ($10,000)
• Late July Organic ($12,500)
• Lundberg Family Farm ($200,000)
• Mercola.com – Dr. Joseph Mercola ($1,100,000)
• Michael Funk - CEO of United Natural Foods ($50,000)
• Mintwood Media Collective ($1,250)
• Mom’s Organic Market ($10,000)
• Mother’s Market and Kitchen ($20,000)
• Nature’s Path ($600,000)
• New Chapter Organics ($10,000)
• Nutiva ($50,000)
• Organic Consumers Association ($40,000 Association/ $730,000 fund)
• Organic Valley ($50,000)
• OrganicVille ($7,500)
• Pacific ($10,000)
• Presence Marketing ($20,000)
• Sambazon ($10,000)
• Stonyfield Organic ($500,000)
• Straus Organic ($2,500)
• Sunfood Super Foods ($3,000)
• Tofurky ($5,000)
• Traditional Medicinals ($5,000)
• Udi's Gluten Free Foods ($33,000)
• Uncle Matt’s ($2,500)
• Whole Foods, Hain Celestial and Chipotle (endorsement only, no financial backing)

Read more: http://www.motherearthnews.com/real-food/gmo-foods/zw0z1209zkin.aspx#ixzz2CbUAGsZ

Organic Brands Not Financially Supporting the Effort to Label GMO Foods (Hain Celestial) or Their Parent Company is Actively Contributing Funds Against the Initiative (*).

• Applegate Farms
• Newsman’s Own
• Trader Joes
• Alba Botanica (Hain Celestial)
• Alexia (Conagra)*
• Almond Dream (Hain Celestial)
• Arrowhead Mills (Hain Celestial)
• Avalon Organics (Hain Celestial)
• Bear Naked (Kellogg)*
• Casbah (Hain Celestial)
• Cascadian Farm Organic (General Mills)*
• Celestial Seasonings (Hain Celestial)
• Daily Bread (Hain Celestial)
• Danival (Hain Celestial)
• DeBoles (Hain Celestial)
• Earth’s Best (Hain Celestial)
• Ethnic Gourmet (Hain Celestial)
• French Meadow Bakery (Rich Products)*
• Gardenburger (Kellogg)*
• Garden of Eatin’ (Hain Celestial)
• Greek Gods (Hain Celestial)
• Hain (Hain Celestial)
• Health Valley (Hain Celestial)
• Honest Tea (Coca-Cola)*
• Horizon Organic (Dean Foods)*
• Imagine (Hain Celestial)
• Izze (PepsiCo)*
• Jason (Hain Celestial)
• Kashi (Kellogg)*
• Larabar (General Mills)*
• Linda McCartney (Hain Celestial)
• MaraNatha (Hain Celestial)
• Morning Star (Kellogg)*
• Muir Glen (General Mills)*
• Naked Juice (PepsiCo)*
• Odwalla (Coca-Cola)*
• Rice Dream (Hain Celestial)
• Rosetto (Hain Celestial)
• R.W. Knudsen (Smucker)*
• Santa Cruz Organic (Smucker)*
• Sensible Portions (Hain Celestial)
• Silk (Dean Foods)*
• Spectrum (Hain Celestial)
• Sunspire (Hain Celestial)
• Terra Chips (Hain Celestial)
• Westbrae Natural (Hain Celestial)
• Westsoy (Hain Celestial)

Companies Financially Opposing the Initiative to Label GMO Foods.  

• Abbott Nutrition ($3,918)
• Bayer Cropscience ($1.5 million)
• Biotechnology Industry Organization ($250,000)
• Campbell Soup Co ($179,545)
• Coca-Cola ($1.2 million)
• ConAgra Foods ($1 million)
• Counsel for Biotechnology Information ($375,000)
• Council for Responsible Nutrition (CRN)
• Dean Foods ($253,000)
• Dog Agrosciences ($815,200)
• DuPont ($4 million)
• General Mills ($520,000)
• Godiva Chocolatier ($30,666)
• Grocery Manufacturers Association (GMA) ($375,000)
• H.J. Heinz ($10,445)
• Hershey ($283,753)
• Kellogg ($632,500)
• Kraft Foods ($34,405)
• Land O’Lakes ($59,322)
• Mars, Incorporated ($100,243)
• Monsanto ($7.1 million)
• Morton Salt ($14,879)
• Natural Products Association (NPA)
• Nestle ($1 million)
• Ocean Spray Cranberries, INC. ($60,546)
• Pepsico ($1.7 million)
• Rich Products ($225,000)
• Sara Lee Corporation ($246,766)
• Smuckers ($387,000)
• Sunny Delight Beverages Co ($93,795)
• Syngenta Corporation ($178,700)
• WM. Wrigley Jr. ($116,866)

Sometimes it's not worth a picture

So, tonight I cooked.  I was in the mood for pasta but had an acorn squash to use...with a little help from the Kitchn I discovered this: Penne with Acorn Squash and Pancetta. (here) Not having everything, I did my typical I substituted, which as we know is typically fine.  But tonight, something happened....the meal I got excited for failed me.  It wasn't bad it just wasn't awesome and, you know I expect awesome 9 times out of 10.  I think my squash was over cooked, I used too much bacon, my spices didn't have enough of a punch...something.

At the end of a very rich and filling meal I decided I don't like cured meats and winter squashes - I like them each with other things, just not each other.  I almost feel a cardinal sin happening when I say that but it's true!  Such is the kitchen sometimes.

On another exciting note - last week two things happened that felt like I was finally finding my footing again, like Jordan was stepping back into her skin.  I had an audition for a theater company called the Vagrancy.  A handful of young New Yorkers (not all of them are NYCers) transplanted to LA for various reasons who all found each other.   They have all decided to work towards the company's mission:  

The Vagrancy creates visceral work that seeks to touch the human spirit. We embrace fear, vulnerability, and embarrassment - inviting the audience to experience a communion. We hope to spark a dialogue of questions and compassion, exposing a shared universal truth. We forge new, lesser-known, and classical works with that ineffable something. Duende.

When I was done with my audition, I felt good.  I felt like I stepped back into the room with my head up and ready to play.  It was a great feeling, regardless of what the outcome was going to be.  Fast forward to Thursday and I got asked to join the company!  So, I'm excited to announce that I am a new company member of the Vagrancy and can't wait to start playing again.

Also on Thursday, I went to a yoga studio.  It's been ages, AGES since I've been in a studio.  Yoga is my jam.  It's my balance.  It's my peace and it's been out of my life for a very long time.  Here I was committed to walking back into the classroom.  And what a class I walked in to!  I got my ass handed to me.  I don't think I've ever sweat that much from a non-hot class.  I don't know if it was my ego getting in the way or what but it was a very, very hard class and I left in pain.  I learned that my body has tightened up with lack of stretching and too much tense driving and computer sitting.  My body was yelling to move and move it tried.  I went again today and loved it.

What I guess I'm trying to acknowledge is being back to a familiar.  Or at least beginning to explore the familier in a new way and new place.  It's always a new lesson so we'll see how I learn it this time.  I'm coming up on my 2 year mark and there's no time like the present to move and explore things.

Hope you're voting tomorrow.  I don't care who you vote for (I mean, I do but I won't pressure you) I just want you to vote. 

Hope your weeks gotten off to the right foot!

some winter warming food!

As you may know, I'm engaged, have been for almost a year and a half.  I've loved every minute of being engaged. LOVED it.  My fiance is my best friend.  He's someone whom I trust with my whole person, he's the person I turn to when I need to advice or guidance, he's who I laugh with the most and he's the person who makes me a work to be a better person.  We just went wedding venue shopping and I can't wait to plan this celebration with my best friend, to make the most amazing dinner party where someone I know will be wearing white (ivory, are we kidding? white? no, thanks) and our friends will be dressed up and having a blast.  I can't wait to share.

On my food note, I've been cooking a lot.  We've got a lot of veggies from our CSA.  Tonight I wanted to use my butternut squash.  I was just going to roast it but while watching the debates I went over to Smitten Kitchen (if you go right now, that Mosaic apple tart looks freaking amazing) and found a tasty looking dish. (My belly is so warm right now, it's so satisfying!)  As I am want to do, I used what I had, made some exceptions didn't use some things.  Below is what I used and here is the link to the original!

Butternut Squash & Chickpea Moroccan Stew, of sorts
Adapted from Smitten Kitchen

Ingredients
1 pound butternut squash, cubed
2 large carrots, peeled and diced
6 long beans, chopped into bite-sized pieces
1 can drained chickpeas
1/2 28oz can crushed tomatoes
2 cloves of garlic, chopped
1 small to medium onion, chopped
1 tablespoon cumin (ish)
1 teaspoon paprika
just shy of 1 tablespoon of cinnamon (original calls for a cinnamon stick...)
1 teaspoon red pepper flakes
1 tablespoon olive oil
1/2 tablespoon unsalted butter
2 cups water (could be veggie or chicken stock0
juice and zest of 1 lemon
salt & pepper to taste

Directions
1. Heat a 6-8 qt pot with a lid with olive oil and butter until they are shiny, add the onion, garlic, cinnamon, red pepper, cumin, salt and better.  Let cook until onions are translucent.
2. Add the squash, carrots and long beans.  Add more salt and pepper and the paprika, cook until a little tender.
3. Stir in tomatoes, chickpeas, water and maybe after you taste it add some salt and pepper to taste (taste ! taste ! taste!)
4. Bring to a boil then reduce the heat and cover for about 10/15 minutes until tender.  Add the zest and lemon juice, simmer some more.
5. Serve over cous cous, trader joe's harvest blend, barley, pasta, brown rice...whatever.  Put a dollop of plain yogurt with some slivered almonds and enjoy.

This was so filling for a girl who typically wants seconds, I didn't need more than a bowl.  Add whatever veggies you want, just remember to add the ones that take the longest in the beginning and so on.  Serve with chicken or beef or lamb maybe...It'll all be good.

I have an audition tomorrow for a theater company out here in LA...wish me luck!
xox

share with me

I'm all about that video.  It was so much fun to make, thanks for letting me share it with you. I truly appreciate it!  I can't wait to embark on another one, see what we come up with and how. 

In the time being, R and I have taken to not drinking for a month.  Ease up on consumption and see if it makes us feel better.  I've also been doing research on Chron's, not that I think I have it or R for that matter, I'm just curious as to how food affects the body.  And I've been reading up on what it means to be gluten free.  I think I am going to try it out, see what happens.  See if I feel less bloated, less lethargic, see if my canker sores recede.  I always attribute those to my "lady-tine" or the stress I bestow upon myself.  With this research I've been doing I'm finding people that say "nuts give them canker sores" ! NUTS! I love nuts, but is this a problem?  There seems to really only be one way to figure it out, experiment with my diet.  It's hard as time is pressed with all the things we (I) have to do in a day but...like my tattoo...I have to be strong in body, mind and intention.  I think I've got that mind and maybe intention down...let's see what I can do with my body.

It'll be a process.  You know how much I love baking.  There will be mistakes.  It's going to take me time to sort out all I have to do to even do the experiment...but...I want to try it.  I'm sure you know her, but I'm going to use the Gluten-Free Girl & Chef as my inspiration.  I just read (for the first time, I have to admit) Shauna's "About Me" section.  It brought me to tears.  She's so real and honest.  The blogs I am attracted to are those of women who are strong and sure and emotionally connected with their food.  They all love touching their food, eating their food, and making food for others.  This is also where I find much joy...I'm happy to virtually surround myself with them.

Do you know anyone who's gone gluten-free?  Are you?  What's it like?  Any tips?

xo

new things

Fact 1: rory got a new lens on his camera (our camera) and he recently purchased final cut pro

Fact 2: i love to cook.  you, obviously, know this already

Fact 3: i'm an actress (maybe you didn't know this.)

Fact 4: I've wanted to make a cooking thing/video/project ... something

If we mix all these facts together we come up with a video of me that rory made!  it was fun to do.  being our first one, i think there's places we could improve for next time.  i'm hoping there will be a next time. also - i hope you enjoy the video and seeing me in my kitchen. :)  really, it all comes down to making food for people you love.  that love comes through and you can taste it.

Here's the original recipe I was using for the pasta.  The ingredients in GREEN i didn't use, if I used a replacement it's in bold inside of ( ) next to what was supposed to be in the dish.

Greek Spinach-Salad Pasta with Feta, Olives, Artichokes, Tomatoes and Pepperoncini

Recipe adapted from "The Fresh & Green Table" by Susie Middleton (Chronicle Books)

Makes 4 to 6 servings, ~45 minutes

ingredients
¼ cup mild extra-virginolive oil
1 tablespoon plus 1 teaspoon white balsamic vinegar
2 cloves garlic, finely chopped (about 2 teaspoons)
Finely grated zest of 1 lemon (about 2 teaspoons)

1 teaspoon black olive tapenade

1 teaspoon honey (raw honey)
Salt and freshly ground black pepper
1 small red onion, thinly sliced (about 1 cup)
1 can (14 ounces) artichoke hearts, drained and quartered lengthwise

8 ounces small grape tomatoes, halved (about 1¾ cups) (2 medium tomatoes, chopped)

½ cup pitted kalamata olives, quartered lengthwise

4 ounces feta cheese, crumbled

2 tablespoons finely chopped fresh oregano, divided (dried oregano)

½ pound dried gemelli or other curly pasta

5 loosely packed cups baby spinach (a big bunch of arugula)

⅓ cup chopped toasted walnuts
12 small whole pepperoncini, drained

 

directions
1. In a large mixing bowl, whisk the olive oil with the vinegar, garlic, lemon zest, honey, ½ teaspoon salt and several grinds of black pepper. Add the onion, artichoke hearts, tomatoes, feta and 1 tablespoon of the oregano and toss well. Let sit for 20 minutes.
2. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Drain well in a colander but do not rinse.
3. Transfer the warm pasta to the mixing bowl and season with ¼ teaspoon salt. Add the spinach, the remaining tablespoon oregano, walnuts and pepperoncini and toss well. (The feta will loosen up and coat the pasta.) Season with additional salt and pepper, if desired. Serve immediately.

For the fish, you can see i just gave it an egg bath, dipped it in bread crumbs and pan fried it w. a little salt and pepper.

Here's my kale salad...obviously be a little more careful then I was on the slicing of the cheese...i used to massage this salad by hand and get reeeaaal messy, then my friend kirstin suggested doing it in a ziploc bag - GENIUS!

Kale Salad

ingredients
1/2 bag chopped kale
a few glugs of extra virgin olive oil
juice of one lemon
salt & pepper
a few slices of parmesan (you can use crumbled feta or goat cheese if you'd like)


directions
1. put the kale in a ziploc bag. add the olive oil, salt, pepper and juice of the lemon.
2. seal the bag - get all the air out of there.  massage the crap out of that kale - for like 10 minutes.
3. let the kale sit until you're ready to eat, once you're ready to eat slice some parmesan over the whole salad and serve.

all about it.

i am on a roll, huh?  i'm getting inspired.  i'm also sitting in front of a computer on the reg M-Th...maybe that helps ;)

anyway, i'm sure i've mentioned her before but tracy of shutterbean is great.  she has a great blog and she and joy the baker teach and do podcasts together, which is awesome.  if you don't already know, check them out, you'll fall in love.  tracy shutterbean does an "i love lists" friday, which is a great idea, and on one of those lists she posted a NYTimes article about making friends after 30. oddly enough, with this new job at Silver Lake Farms, i've found myself forging new friendships.  when i sent the intial email asking a fellow gardener if she wanted to hang out, i felt like i was asking her out on a date! i even told my mom that's what i felt and she was like - just do it, jordan.  the two of us have joked about it and are even sillily approaching our communication as if we are in those awkward "first date" scenarios.  i find it amusing and i think she does too, but what's even better is that we're both aware that it is hard to make friends and when you like someone and think you can be friends you just  have to make the move.

 

this is adam - he's a fellow gardener at Silver Lake Farms
and CSA shareholder. we were eating the melons
at CSA the other day. YUM!

 

Breakfast!

here's a thing with me.  i moved around a lot when i was little.  we're talking (totals here) 11 different states, and 26 different homes ... that's the most up-to-date number and i'm 31, by any measure it's alot. and when i was in 6th grade, we moved.  then through my freshman year it was 4 different states and 5 different homes. that's crazy. and i hated every minute of it but the thing is, i wouldn't change anything. 

the pros:  it's made me very adaptable.  i can live pretty much anywhere and make the most of it.  i didn't visit any of my colleges, i just knew i would be fine and, i was. :)

the cons: i assume friendship too fast.  i assume when i have a great conversation or two with someone, we're insta-friends... insta-friends don't really exist.  acquaintances do and you don't pour your heart out to acquaintances.

as i've gotten older i've realized this but it's been a really hard realization. and a very self/soul searching realization.  i used to have a joke with a good friend in DC that we wore our hearts on our selves. i do. i can't help it and i don't apologize for it.  it's me.  i am an emotional, sensitive person who gets really passionate about things and takes what you say seriously and i allow it to effect me.  done and done. i think i'm a good friend and listener and i think life is full of potential. (ha, this is like my online dating profile).  SIDE NOTE: also, in the time of the internet, we can feel intimately close with someone whose blog we read.  they share themselves with us, we relate and then we feel like we know that person, even though we will probably never see this person in a physical reality. it's such a weird state of being.

just be you.  faults and all.  we're all only human!  i'm glad i got to read this article.
xo

surmonter

to overcome, en francais.  my new daily mantra. just sharing. :)

xo

Not fully in the "mode"

So much is happening.  I've made dinner a handful of nights for a handful of friends and my boy, all undocumented.  I'm shuffling through 2/3 PT job schedules.  I'm trying to help Silver Lake Farms grow and expand as a business and I'm learning how to be an organic gardener in the process.  I'm making new friends with co-workers and having drinks with old friends.  I'm trying to get back to my yoga - because it really does make me feel more balanced. 

AND we're sort of in "wedding planning mode".  I say sort of because we had a plan and that plan was too expensive and the people we wanted to work with didn't want a wedding (we don't think) on their property.  This hurdle has sort of put us back at the beginning.

SIDE NOTE: when I was, 12-14 (somewhere in there) we did an original musical at summer camp and one of the songs went "Be-gin at the begin-ning, muddle through the mid-dle and when it's oooooover, STOP." and every time I think of planning my wedding, I sing this lyric in my head.  Nerd stuff...I know...but authentic.  Rory has said over and over, and I think it's true, that this is probably a blessing in disguise, that we'll probably plan a more awesome wedding than the one we had initially were thinking about...we just have to start planning. So, as part of my August goals I plan to get the ball rolling in whatever direction I can.  And, I have to remember to check on that dress I like, it could be on its way out.

I was reading the site apracticalwedding.com (also have the book that I am reading) and there was a post about a "people pleaser" planning a wedding - all too accurate to my life - and she said something at the end of her post that is easing my nerves and tensions so, I thought I would share with you:

"Recently, I was feeling guilty about missing my family and friends spread out all across the country (warning: this is wedding side-effect). To make me feel better, my very wise husband said: “Ultimately, everybody just does their own thing.” He’s right of course, and that’s how we approached our wedding. Sometimes it’s okay to be different. Sometimes it’s okay not to please everyone. Sometimes it’s okay to let your passion outweigh your practical urges. Because weddings and marriage should never be about taking one for the team. They’re about creating a new team with your partner, where you’ll never feel like you have to."

So, it's ok to take my time and do it how we want to do it. :)


We'll get there.

Here's some of the things that are inspiring me.

kitchen aid mixin'

We all knew I was going to have a love affair w. my kitchen aid...it officially began today.  I made a load of bread...and began making cookies.  I said when I turned the bread out of the bowl after it being kneaded with a bread hook for 10 minutes...this is the softest bread dough I have ever touched and it was. Seriously.  I've also never seen sponge-y holes in the dough like I did tonight.  Perhaps I haven't perfected my bread recipe skills, but this is certainly an improvement. :)

brain operations

My brain works in an interesting way.  I guess all of ours do... I've been traveling for the last three weeks; touring with Rory, going to Bonnaroo, seeing the Wall for the last time, seeing college friends, and finally going to NYC for the first time in a year and a half for a wedding.  It was a very emotionally heavy trip, especially that last part...I had many expectations of what it would be like to be back, some were met, some were not.  What I did take away from the trip was that New York isn't my home anymore, it's a place that holds fond memories, growth and a lot of potential.  LA is my home now and being away from it made me aware that I do take comfort in that. I may not be fully rooted yet, but things are shifting and settling in.

One thing I am very glad I got to do a lot of was cook and sit around a table with a handful of very important people.  We laughed, cried, drank and ate. It was fabulous.  It reinforces the fact that sitting around the table sharing a meal with people I love is where I find my community. It's where I experience great joy with the most important people in my life. 

I'm currently on a plane, eager to get back to LA, and these thoughts came out of my mouth: "the key to  a roast chicken is to cut through the bone after it's cooked a little cooled." I mean, duh, right?  AND, "how can I make that curry rice pilaf with out using the box mix...what seasoning should I use...I think Rory would like it."  OR "I bet I could make a whole meal out of orzo, fresh parsley, tomatoes and some shredded gruyere or parm."  I'm excited to go home and set my table again, work in my kitchen, re-establish myself in MY home. 

What makes for a "home" moment for you?

travel

I've been on the road for most of June, in fact, I'm still out there.  I have made peach raspberry preserves (I'll show you the pictures when I have the camera back!), a pot roast (it was ok, I used sake instead of white wine and it was a little weird), and I used my kitchen aid to make biscuits.  You don't need a kitchen aid to make biscuits...you need your hands.  Once I'm back and settled, I am going to embark on a healthy baking kick...is that an oxy moron?  I want to use this kitchen aid!  Bread...here I come, I'm gonna let the dough hook do the kneading for me. :)

How's your summer?

lookie lookie

Say hello to my little friend....

something is coming

That's going to change my life and how I operate in my kitchen. I. Cannot. Wait.

My fiance is awesome.

Can't wait to share!

a moment in time

One of my best, best friends, Jeff reads my blog from time-to-time...he happened to read the post about the car accident I watched last week which reminded him of a moment he expereienced in Cleveland a few years ago and was inspired to write a poem.  I wanted to share it with you because I was moved and touched by it.  I was in his shoes by the end of the poem, doing in my brain what he actually did in person.  It's sad and chilling but sometimes those things form a moment of beauty and I think he captured it really well.  He is an unbelievably generous guy who's emotional life is always very present, I've always admired him for these attributes.  Enjoy. (The formatting is a little off from his original b.c of the copy and past from document to blog, but you get the idea.)

I didn't know him personally, but we breathed the same air  - Jeffrey A. Wisniewski

My neighbor killed himself yesterday.
I didn't know him personally.  Only his unyielding face.
Only his stride while walking each of his three dogs.
One at a time.  Methodical movement.
Every morning, every afternoon.
Gray t-shirt, blue jeans, white worn sneakers.
Green winter jacket, blue jeans, white worn sneakers.
Methodical movement.  Gray hair.
His routine became part of mine, but
I didn't realize that until yesterday.
We would make eye contact as I drove past.
Me, smiling and nodding hello.
Him, staring through me with unforgiving eyes.
I thought it was me.  Smiling at him.  Nodding hello.

His wife was always the more personable one.
She talked in passing
about the cheap breakfast diner just a walk away.
She offered me the shot of Jack Daniels
when I locked myself out of my running car, 10:30pm one snowy night.
When he answered the door, he looked bothered.
I thought it was me.  Knocking on the door.  Asking for help.

But no.  There was an internal dialogue I would never be part of -
a dialogue that ended yesterday.
An unyielding argument.  Unforgiving.
He had lost.  He had lost
in his fighting attempt to simply stay afloat.

I was the one who called 911.
She stood in the driveway as I pulled around the corner,
"Call 911."
It was barely a whisper.
Her enigmatic face still in my mind,
the desperate crack of her voice still in my ear.
"Call 911."
Those words had never been spoken to me before.
My thougths unsure of how to process the request.
Confusion.  Disorientation.
Her eyes hollow and lost.  Void, yet boiling over.

I stood in the street with my phone to my ear
looking for their address, as she ran into the garage.
Their car was in the garage.  He was in the car.
She screamed, hitting the glass, ordering him to wake up.
Then I saw her change.
I saw her see the truth.
He was gone.  Her husband was dead.

Fire and EMS were still on their way.
What do you do?  Tell them not to come?
Because I knew.  She knew.  We'd both seen the truth.
Moving stillness.  Loud silence.
Sirens from several directions.
Other neighbors arrived, faces I had never seen.
They heard the screams.
We circled around her, still keeping our space.  Not
intentionally making her the uncomfortable focus, but still,
we circled her.  What do you do?  What do you say?
Her pain's cloud engulfed her.
I felt her fear.  I saw her unknown.
She was lost not knowing where to turn.

I made my choice then; I hugged her.
I needed her and she needed me.
We were just scared.  We were just human -
and, in that moment, we were just together.
They circled us then.  She was not alone anymore.
"I'm so sorry.  I'm just so sorry."
I opened my heart.  I took her weight.
Her cloud included me then.
I breathed with her, held her, squeezed her shoulders close.
Her sobs muffled, hidden against my coat.
I ran my hand over her head with the cordless phone awkwardly propped between us.

I barely knew her, but we breathed the same air.

That moment was imperfect.

That moment was life.

Our breath was real.

brownies always make things better

We've got a 'ladies night' tomorrow. (Note – this was begun LAST Thursday)  I am making what how sweat eats calls "better than crack brownies"... 'nough said.  I mean, anything that starts with smashed oreos, right?  We'll see, literally in the process.  The original recipe is here.  First thing, I used a double boiler not the microwave, however, my chocolate/butter mixture is too soupy right now to do anything, so it's in the freezer - problem solving!


Ingredients
1/2 lb unsalted butter
2 oz baking chocolate cubes (I buy the kind that come wrapped in their own wax paper and freeze them to use on an "as needed" basis)
2 cups sugar
4 eggs
1 cup flour
1 teaspoon vanilla
8 Oreo cookies, crumbled
1/2 cup salted peanuts (if don’t have salted, add sea salt)
1 cup chopped Reese’s peanut butter cups
1 1/2 cup semi-sweet chocolate chips
1 1/2 cup creamy peanut butter
1/2 tablespoon butter
1 1/2 cups Rice Krispies Cereal

  

Directions
Crush Oreos in a bowl, set aside.  Melt the butter and baking chocolate together - hopefully you don't get soupy like me. I bet if you chopped up your chocolate and butter you could just barely melt them...and maybe, just melt the chocolate and have your butter at room temp. [DID YOU KNOW - you can't "over-beat" your butter and sugar mix, it only happens when adding your flour.  So, if you go crazy on the first few steps, it's ok, i promise. my girlfriend, Janell told me this...I had no idea.  This also could be wrong?  Do you know?] Also,  I think you should use 3 oz baking chocolate.


Another note - it makes you feel healthier if you're making brownies and drinking kombucha, especially when its friend-made. :)

Preheat oven to 350.  When your chocolate and butter are just combined, cream the mixture, this takes about a min or 2.  Then add those 2 cups of sugar and your vanilla, one cup of sugar at a time if you do not have a stand mixer, I don’t and it was a little messy.  Beat this mixture for 2 to 3 minutes until light and fluffy.  Mix eggs in one at a time.  Add flour and stir until just combined.  Fold in cookie those cookie crumbles!  Pour into greased 9 x 13 baking dish and bake for 20 - 25 minutes, I think I baked too long … I’d try 15 – 20 minutes, you want these just a little done, you care going to be adding more stuff to them!

Now comes the laying affect.  This layering is awesome goodness at its best.  Remove the brownies from the oven and top with peanuts and peanut butter cups,  bake for 4-6 minutes more.  While this civil union happens in the oven, melt chocolate chips, peanut butter and butter. Stir in cereal.  Remove brownies from oven and evenly pour chocolate mixture over top.  Refrigerate for 2 hours before serving.

So, I was disappointed with these brownies, they seemed dry, they were falling apart…I was sad, I was expecting so much.  So instead of just bringing these brownies, (which probably would have been sufficient) I made a Lemon Raspberry Loaf and brought both desserts, both were a massive hit.  I will give you the recipe for the Lemon Loaf soon because I think any and every person should make this…it’s so freaking good.  I’ll post a picture later!

What do you do if you feel like you have a fail? Begin again and fix or just ‘make do’?

xo

thoughts and things

I baked last night, the post on that will be coming soon. I didn't love it and in fact, I'm going to bake something else before I go to this dinner party and bring both.  I don't think this is true, I hope this can never be true, but my first round had too much chocolate....too much!?  Really, Jordan?  That's not real space...that's fake person space... I also realized last night, I need new baking gear...pans, spatulas, etc.  On my list of things.

I saw an accident on my way to work today.  Like, not saw from a distance, but literally the car that caused the accident stopped (or made it happen) right next to me.  I'm so lucky.  I'm so lucky I didn't get hit.  This minivan rear ended a car at a stop light in the middle lane, which led to that car hitting another car, maybe another car hit the minivan and the far left lane also was involved in the damage...I'd say a total of 8 cars were involved.  I sat there, shocked (it was 7:30 in the morning) and I couldn't take my eyes off the guy in the driver seat of that blue minivan.  His airbag had gone off, someone was in his passenger seat, the minivan was full of stuff and he just stared forward...I think in shock.  The guy in the accident behind him got out of his car and yelled.  He yelled and yelled and yelled, the driver didn't take his eyes away from forward.  A few other people got out of their cars, a girl on the sidewalk on her way to school called 911 (I think).  I heard her say that there was a fire house just down the street and they were bound to be there soon. 

I kept thinking: that poor man.  How terrible.  What happened?  Was he not paying attention?  Was he having an argument?  I hope he's not drunk.  I hope his passenger is ok...I hope he is ok.

Then the light turned green.  The car in front of me went, so I went.  As soon as I could I pulled over and called 911.  It's the first time I have ever called 911 in my life.  I talked to the dispatcher, told him where the accident was.  He asked if I was involved in the accident, I said no, it just happened right next to me.  He asked if there was need for an ambulance, I said I think so, the guy who caused it looks like he's in pretty bad shape and in shock.  Then I was told that a call had already been placed regarding that accident and thank you for calling.  I hung up, I turned my car back onto the main street and drove to work.  I called Rory, I told him what happened, that I was ok, that I was lucky but I felt like I hadn't done enough.  I was holding back tears.  The whole thing really shook.  He told me that I did all that I could do and it was good that I had called 911. We said 'I love you.' and got off the phone.  I tweeted to my local NPR station about the accident.  I continued to work.

I've been thinking about it for 6 hours.  I even googled to see if I could find out if everyone was ok.  I can't stop thinking about that man's face.  About the look in his eyes as he just starred forward with his hands shaking.  Could he even hear the guy that yelled at him?  Why was that guys such and asshole?  Yeah, there was an accident and you were involved...but there's a need for common human caring.  What if he was in the that car, wouldn't he want someone to HELP him not YELL at him? 

I feel like I could have done more...I should have done more.

whatever the doogie howser theme song looks like typed...

bee bee boo bee boo boo.  bee bee boo bee boo boo. 

literally listening to this on repeat right now. hilarious. do you remember how awesome that show was...wait, was it awesome. i'm having weird nostalgic flashbacks but don't remember if i ACTUALLY liked the show. i must have, right? we all did when we were 8 - 11, right? or i should say when those of use who were that age during the show did, right?

so. i tried to change my theme here - it got weird. then i tried to move to wordpress - moved everything but none of the actual posts exported, just the titles?  then i made a meal that rory wouldn't eat - it had cilantro.  then i tried to make a mexican casserole tonight - i forgot the salsa and it was too dry.  HOWEVER, i just watched all four episodes of best friends forever and i thought it was pretty great.  read an interview with those two ladies and they are best friends. and they wanted to make a tv show where ladies go "oh man, i've done that before" or "i know that 'type' of girl".  sure it's cheesy and some of the jokes are a little off, but for the most part, they are capitalizing on what they do best, laugh and play with each other. 

WHY am i talking about it. i don't know. it got me excited. it made me think of doogie howser and the typing intro and made me want to write. i need more of that. i will make more of that. this was my year to say yes to stuff....so 5 months in, i'ma'star'sayin'yes. i am.

create. do. live. explore. make stuff. smile. don't get pushed around by your brain, jordan. (just needed to pep talk myself, thanks). as tina fey says it "over, under, through!" make people get out of your way as you move forward!

what gets you excited to move in a new direction? and, you loved doogie howser, right?

xo

re-evaluate

I've been out of commission for a month, sorry for that.  I just haven't been motivated to blog.  I'm re-evaluating why I'm here, I need to decide why I write and if I still want to write here or create something else.


If you stick around, I hope to have something awesome and new to share.

a friendship blossoms...

When someone new comes into your life and you're not 100% sure whether or not the two of you will gel the right way there's always some trepidation about the first encounter.  When that first encounter goes well...man it's f*cking exciting.


All I did was take it out of the box, plop it on my kitchen table and look at it for the first 4 days.  I was out for dinner, or I didn't know which shelf to put it on, or I didn't know if I should get rid of my other one, and I even wondered if it was too big to handle...cause, guys, 13 inches is huge.


Then tonight, I got a hankering for something quick (surprisingly simple) and good...thus was born my first attempt with my new cast iron skillet - skillet macaroni and cheese.


Dang.  It was so easy.  So good, it will be better this is why I'm not sharing yet, but I had to share the experience.  I was even eager to clean it immediately and re-season. Who does those things?  Oh, clearly I do!


Anyway, be prepared for more skillet meals 'cause this guy and I are going to be amazing friends and I got a feeling the relationship is going to last a long time.


What'd you make for dinner tonight? 

sorta random

This is my friend Randy. I knew he did this video a while ago - I've seen it before. I loved it and am very glad that he's working w. Davey (also in the video) to make more food oriented videos...they're good at that.  But I am going to the park tonight for dinner w. our friend Zakiya and I was totally surprised (not sure why) when i saw this video on their site!  Wanted to share. :)

darn soft cookies!

Apartment deep clean: check.  Exercise: check.  Hike: check.  Awesome acting class: check.  Day spent with a girlfriend: check.  Italian dinner: check.  It was a good 3-day weekend. 


As you might know, I love food blogs. I love reading them and I love drooling over them.  It's one of my favorite things to do, especially at work when there's a lull in my day.  I've been reading Slow Like Honey for a couple years and I love it and bet you would too!  It's the kind of place you find yourself reading archives because you're enjoying yourself.  On Thursday night I decided to make some cookies at work because I was in the mood to bake and it's nice to bring something sweet just cause. :) So I tried out SLH's Peanut Butter Cookies. Man. These were the softest cookies I have ever made. They were so yummy.  I switched it up a little, try it!

Peanut Butter, Chocolate Chip, Cherry Chunk Cookies
Adapted from Slow Like Honey

17.feb.2012
Peanut Butter, Chocolate Chip,
Cherry Chunk Cookies

Ingredients:

• 1 1/4 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup peanut butter at room temperature (I used a generous cup)
• 3/4 cup sugar
• 1/2 cup firmly packed light brown sugar
• 1 large egg, at room temp.
• 1 tablespoon milk
• 1 teaspoon vanilla extract
• 3/4 cup chocolate chips
• 1/2 cup chopped dried cherries

Preheat oven to 350 degrees. In a large bowl, combine the flour, the baking soda, the baking powder, and the salt (I tend to put  more salt then is asked for - I really like savory with my sweet! But just a teeny tiny bit more). Set aside.

In a large bowl, beat the butter and the peanut butter together until fluffy. Add the sugars and beat until smooth. Add the egg and mix well. Add the milk and the vanilla extract. Add the flour mixture in two batches and beat thoroughly. Stir in the chocolate chips and chopped cherries. Cover the dough and put in in the fridge for about 20 - 30 minutes.  

Get a cookie sheet with parchment paper and using a spoon get a meatball amount - not like, I'm having an entree meatball but like a swedish meatball from IKEA size - roll into a ball and put on cookie sheets, leaving several inches between for expansion. Using your palm, push down on each cookie a little, you're not mashing them you're just flattening them a little. Bake for 10 to 12 minutes (I did 11 minutes). Don't overbake. They may appear to be underdone, but they're not. This is where they get good!

Cool the cookies on the sheets for 1 minute, then remove to a rack to cool completely. Enjoy with a cold glass of milk and remember to share!

Here are my other instagrams! (ps. I LOVE instagram)

18.feb.2012
Grant & Wendy hard at work - Wendy is an
awesome AD!

18.feb.2012
Josh & Vanessa getting ready to do some reaction
shoots so we have stuff for coverage. These two
are funny, funny actors!

20.feb.2012
Egg Day Off Salad Sandwich for lunch.

appropriate

Rory and I have had conversation upon conversation about this. So, its appropriate that he just sent this to me and I love it and him more because of it.  I don't know where this image came from, so I cannot source it. :( 

Do you ever feel like this?  That if only you could get over this simple stupid fear life would explode?

xo

just another day

Yesterday started as a normal day.  It was Valentine’s day, I had a plan for my day – go grocery shopping on my way home from work and also pick up a gift or two.  The day did not remain normal.  Having expectations for things sometimes comes with its downfalls...things happen.  Life happens.  Clearly, it was nothing catastrophic.  Work was hectic, the interweb was down and I had to use my phone to do follow-ups, forgot my phone charger, no one had one at work...by the end of the day, I was dead.  Out of touch with any and everything.  The mister knew I was going to the grocery store before I got home, but he didn’t know I was going shopping – as he wasn’t supposed to b.c it was a surprise for him!  When I got home, an hour later than expected, he frustratedly left for an audition, an important one where an important person specifically requested to see him...think I'd feel the same.  He was expecting to be on a certain schedule.  Nothing wrong with it, we all do it.  I try to remind myself to “hope for the best and expect the worst.”  It limits the disappointment, or so it seems...sometimes.

14.feb.2012
Yo, DJ!

I was just having a conversation (read shared blog post) with my best girl friend about telling stories with points.  [Side note: she’s really the best, I’m like totally in love with her.]  I’m not very good at it.  Rory give me a hard time about it too...I tend to ramble and get lost in my details and tangents...which, sure, is good from time to time...but all the time?  I don’t know, maybe I will take a story telling class and get my points all lined up.  Or maybe I just accept that that's the way I work after 30 years.

Back to yesterday, while there were some let downs there were also total positives...it was Valentine’s Day after all.  It was also our mini-celebration of our 7 year anniversary.  Seven years!  Man.  It doesn’t seem like that long, or it doesn’t feel that long.  I guess that’s what happens when you fall in love and decide to spend the rest of your life with someone and that someone if the right someone.  Everything just sort of fits.  It works properly.  Even when there are problems, you work them out.  I’m glad to say that we don’t fight all too often.  When we get mad at each other, we’re typically able to come to common ground and we just don’t disagree on a ton of stuff.  I’m a lucky girl who’s madly in love with the man she’s going to marry.  That’s all.  A friend of mine tonight, after I said Rory was off for a whole month, told me I was "so understanding."  Sure, I am but that's also just part of what our relationship is.  We've learned to make it work.  It's very hard from time to time but I think it's also good for us.  It's made us value each other, everything about each other.  The good's, the bad's and even the ugly's.  In the end, I think it makes us love each other harder and fuller.  That's what I feel, full.  So cliche, but Rory kinda completes me. He makes my life full.  When he's not around or off on one of his distracted ways its hard but in the end, at the root of it all there is so much love and patience and kindness and joy and positive emotion that the good truly does outweigh the bad. Really.

Now on to the food!  Yes, it’s a recipe post.  I’m excited, it’s been FOREVER.  Plus it was my instagram yesterday so, even better. (Actually I had two, both in the post)  I made lamb with a yogurt mint sauce, broccoli rabe and hasselback potatoes. Then store bought pound cake w. strawberries and homemade vanilla whip cream. Delish.

14.feb.2012
Nom, nom, nom

Lemon-Garlic Lamb Chops with Yogurt Sauce

Slightly adapted from epicurious

For yogurt sauce:
1 cup plain yogurt
1 garlic clove, minced
a big handful of chopped fresh mint

For chops:

fresh lemon juice from 2 lemons
4 large garlic cloves, chopped
a good shake dried oregano
3 tablespoons olive oil
4 (1/2 to 1 inch-thick) shoulder lamb chops (I asked my butcher for shoulder chops and he sold me a whole shoulder, thought of roasting the whole thing but just ended up cutting my own pieces – I guess you could do the whole thing but think you’d need to increase the marinade)
1 tablespoon water (plus whatever you feel like you need, probably used ~ 1 cup)

Make sauce:
Put a cup of yogurt in a doubled up piece of cheesecloth, make sure you have enough to tie this up.  Then tie the lose ends to a spoon and rest the spoon over a large pot, be sure to put a bowl under the cheesecloth/yogurt concoction so you catch the liquid.  Recipe calls for 20 minutes, I did it for like 30-40 minutes…so worth it.  Mix in the garlic, mint, and salt and pepper to taste.  You can do this a day ahead of time if you want to, just make sure it comes to room temp before serving.

Prepare chops while yogurt drains:
Stir together lemon juice, garlic, oregano, and 2 tablespoons oil in a shallow baking dish. Add lamb chops, turning to coat, and marinate.  Recipe calls for 20 minutes, I did it for a little over an hour (I had the time) just be sure to take the lamb out of the fridge so it comes back to room temperature.  Remove lamb from marinade, reserving marinade, and season with salt and pepper.  Heat remaining tablespoon oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté chops in 2 batches, without crowding, about 2 minutes on each side for medium-rare.  I had to go back and heat these a little longer, so be sure to check the meat and do sauté to the appropriate done-ness for you.  Transfer to plates. Boil reserved marinade in skillet with water 1 minute and pour over chops.  Serve w. the yogurt sauce.

Now for the potatoes…so yummy, they were sweet and spicy from the pesto.  Rory doesn’t like pesto, I knew this and still made this…he even LIKED the pesto.  Goes to show you can’t judge all pestos by the cover...wait, what?! Oh, before potatoes, I really didn’t do anything to the broccoli rabe.  I blanched it, then sautéed it with olive oil, garlic and red pepper flakes until they were done.  Easy-peasy!

Hasselback Potatoes with Spinach Cashew Pesto
Barely tweeked from Joy the Baker

For the Potatoes:
4 russet potatoes
4 garlic cloves
4 tablespoons unsalted butter
coarse sea salt
olive oil for drizzling
Preheat oven to 425 degrees F.  Thinly slice garlic cloves – try to keep them consistent, this is near impossible for me…just try to get them pretty thin.  Set aside.  Clean the outside of your potatoes well.  So your potatoes don’t slip around and you don’t slice off a finer, cut a small part off the bottom of the potatoes…I picked the wonkiest side. (You can do this with onions too so as to not have the onion roll around while you’re sobbing through your slicing)  Slice into the potatoes creating ribs, don’t go all the way through the potatoes, so everything stays connected.  Slide garlic slices in between potato slices.  This is a lot harder than it seems, you may have to be a little rough with these buggers, but not so rough that you break them apart.  End goal, keep them in original potato shape!

Put 'em on a baking sheet, salt them, well.  Put a tablespoon of butter on each potato and drizzle with oil.  Bake for about 1 hour. Every 15 minutes, baste the potatoes with the oil and butter deliciousness that is happening.  (When I was doing this, I wished that I had put the potatoes in a deeper dish, I kept fearing that the mixture would pour over onto the bottom of my oven, so...a suggestion?) When cooked through and crispy, remove from the oven, top with spinach pesto and serve.

For the Pesto:

2 loosely packed cups of spinach

3 garlic cloves

1/4 cup toasted cashews

juice from one fresh lemon

1/2 teaspoon lemon zest

1/3 cup freshly grated Parmesan cheese

salt and pepper to taste

1/3 cup olive oil

Put everything (sans oil, salt & pepper) in the bowl of a food processor.  Blend until spinach is broken down and, whiles still blending, slowly pour in the olive oil.  Taste and add salt and pepper as needed. 

Cook's note: this makes a TON of pesto, after dinner I grabbed a piece of parchment paper and put 4 globs (about the size of a silver dollar pancake) of pesto on it and put in the freezer.  I meant to grab them last night, but just put them in their own ziploc bags in the freezer.  These are perfect for a pesto pasta dinner down the road...now you don't have to make the pesto!

I hope you enjoy these recipes, it always makes me so happy to cook. To cook something I've never eat but have read about somewhere else that someone else tried...I always want to know what I can do with it.  

What'd you make (do) for Valentine's day? 

xo