28 June 2014
18 June 2014
maybe you can help?
Hi interweb. I doubt anyone reads this anymore but, maybe. I'm on new adventures. I've started gardening and am getting on the workout bandwagon. .. Plan is to do 21 days straight and eat healthy, starting today however, I did just have a chocolate caramel.
I think I am going to use this space as a place to post garden deets and talk yoga and food. You know, use it for what I'm involving myself in.
Tech question first - does anyone know how to move a blogger blog to wordpress? I've made the blog but cannot for the life of me figure out how to import this ol' blog over there....
Garden details. We have SO much stuff. Who's we? We is my friend Sara and I. We've planted 3 plots in her backyard. We were her landlord let us do it....he had a ton of space and we made it useful? I'll show you the plots later, swears. WE have eggplants, tomatoes (galore!), peppers, cucumbers, melons, pumpkin, squash, zucchini, cliantro, parsley, basil, grapes(!), beans, oregano, chard, kale, frisee, dill, fennel, carrots...SO MUCH.
If you're a gardener, I have a question for you. Our beans are turning yellow. They are bush beans and about 8inches tall. They are still producing yield but I'm afraid I'm either over watering OR we have spider mites. Ew. What do you suggest I attack first?
Yay gardens. And off to bootcamp - me want strong body.
I think I am going to use this space as a place to post garden deets and talk yoga and food. You know, use it for what I'm involving myself in.
Tech question first - does anyone know how to move a blogger blog to wordpress? I've made the blog but cannot for the life of me figure out how to import this ol' blog over there....
Garden details. We have SO much stuff. Who's we? We is my friend Sara and I. We've planted 3 plots in her backyard. We were her landlord let us do it....he had a ton of space and we made it useful? I'll show you the plots later, swears. WE have eggplants, tomatoes (galore!), peppers, cucumbers, melons, pumpkin, squash, zucchini, cliantro, parsley, basil, grapes(!), beans, oregano, chard, kale, frisee, dill, fennel, carrots...SO MUCH.
If you're a gardener, I have a question for you. Our beans are turning yellow. They are bush beans and about 8inches tall. They are still producing yield but I'm afraid I'm either over watering OR we have spider mites. Ew. What do you suggest I attack first?
Yay gardens. And off to bootcamp - me want strong body.
21 March 2014
Read the readers suggestions!
Man. I don't think I will ever lose my love for soups, stews, one-pot-meals, bowls full of warm goodness. It's a comfort to me in words I don't really know how to articulate. It feels like home. Like you're cuddling on the couch with your favorite blanket and person by your side. Seriously. That's how deep A BOWL OF WARM GOODNESS gets me.
I've said this before, I like tweaking recipes as I go...not after I've already tried it! I can't help it. I either work with what I have or let my taste buds dive in, it's more fun for me. When a girlfriend, who was coming over for dinner, wanted something healthy and I wanted something easy - I started clicking around on Bon Appetite. I found this Black Bean Soup w. Roasted Pablano Peppers. Mmmmm, I thought. Read the recipe and then began to read the comments. "It's too thin" is what everyone said. "Too runny." "Had to add shredded chicken to feel like it thicken up." "Served it over brown rice" Okay, cool. Thanks for ideas, yos. Noted community, I'm getting in on this too. Eff, yeah.
What we ended up eating that night was so good. So, so good. A perfect warm bowl of goodness. It's even good tonight for leftovers! I hope you try this. Or, try some variation of your own that you discover because you decided to play in the kitchen. Let me know if you do find something amazing.
Warm Bowl of Goodness (ie. Black Bean Stew/Soup w. some heat)
Makes 4 hearty bowls
Ingredients
2 poblano chiles
1 teaspoon cayenne pepper
1 tablespoon vegetable oil
1 medium onion, coarsely chopped
4 garlic cloves, peeled, crushed
1 14.5-oz. can fire-roasted or plain diced tomatoes
4 cups low-sodium vegetable broth
2 tablespoons fine corn meal
Kosher salt
2 14.5-oz. cans black beans, drained
½ cup crumbled feta
1 avocado (for serving)
Lime wedges (for serving)
Quinoa, enough for 4 servings, follow package details
1. Preheat broiler. Broil poblano chiles on a foil-lined baking sheet, turning occasionally, until blackened, 8–10 minutes. Transfer to a bowl, cover with plastic wrap, and let steam 15 minutes. OR you can put them in a plastic bag - I did this, they were fine. I only worried the bag would melt for like a few seconds...
2. Peel, seed, and finely chop.
3. Heat oil in a medium saucepan over medium-high heat. Add onion and garlic and cook, stirring occasionally, until onion is soft and golden brown, 8–10 minutes. Transfer to a blender, add tomatoes and cayenne, and blend until smooth.
4. Return tomato mixture to saucepan and cook over medium-high heat, stirring often, until thick, 6–8 minutes. Stir in broth; season with salt. Bring to a boil, reduce heat, and simmer until soup is slightly thickened, 10–15 minutes. This is where the "it's too thin" comes in...so, I decided to try to see what 2 tablespoons of corn meal did...It made this soup so much heartier. If you do go this route, you have to stir constantly until all of the corn meal is mixed in - and be aware of chunks, they aren't bad, it's just polenta basically but if the wring consistency for the soup.
5. Stir in black beans and poblano chiles. Cook, stirring occasionally, until warmed through, about 5 minutes.
6. Serve soup over quinoa and topped with feta and avocado, with lime wedges alongside.
I've said this before, I like tweaking recipes as I go...not after I've already tried it! I can't help it. I either work with what I have or let my taste buds dive in, it's more fun for me. When a girlfriend, who was coming over for dinner, wanted something healthy and I wanted something easy - I started clicking around on Bon Appetite. I found this Black Bean Soup w. Roasted Pablano Peppers. Mmmmm, I thought. Read the recipe and then began to read the comments. "It's too thin" is what everyone said. "Too runny." "Had to add shredded chicken to feel like it thicken up." "Served it over brown rice" Okay, cool. Thanks for ideas, yos. Noted community, I'm getting in on this too. Eff, yeah.
Warm Bowl of Goodness (ie. Black Bean Stew/Soup w. some heat)
Makes 4 hearty bowls
Ingredients
2 poblano chiles
1 teaspoon cayenne pepper
1 tablespoon vegetable oil
1 medium onion, coarsely chopped
4 garlic cloves, peeled, crushed
1 14.5-oz. can fire-roasted or plain diced tomatoes
4 cups low-sodium vegetable broth
2 tablespoons fine corn meal
Kosher salt
2 14.5-oz. cans black beans, drained
½ cup crumbled feta
1 avocado (for serving)
Lime wedges (for serving)
Quinoa, enough for 4 servings, follow package details
1. Preheat broiler. Broil poblano chiles on a foil-lined baking sheet, turning occasionally, until blackened, 8–10 minutes. Transfer to a bowl, cover with plastic wrap, and let steam 15 minutes. OR you can put them in a plastic bag - I did this, they were fine. I only worried the bag would melt for like a few seconds...
2. Peel, seed, and finely chop.
3. Heat oil in a medium saucepan over medium-high heat. Add onion and garlic and cook, stirring occasionally, until onion is soft and golden brown, 8–10 minutes. Transfer to a blender, add tomatoes and cayenne, and blend until smooth.
4. Return tomato mixture to saucepan and cook over medium-high heat, stirring often, until thick, 6–8 minutes. Stir in broth; season with salt. Bring to a boil, reduce heat, and simmer until soup is slightly thickened, 10–15 minutes. This is where the "it's too thin" comes in...so, I decided to try to see what 2 tablespoons of corn meal did...It made this soup so much heartier. If you do go this route, you have to stir constantly until all of the corn meal is mixed in - and be aware of chunks, they aren't bad, it's just polenta basically but if the wring consistency for the soup.
5. Stir in black beans and poblano chiles. Cook, stirring occasionally, until warmed through, about 5 minutes.
6. Serve soup over quinoa and topped with feta and avocado, with lime wedges alongside.
14 January 2014
A New Start
I wish I had taken more pictures of our food in Kauai. We just got back from a mini-honeymoon vacation with a few friends. You can read all about our adventures on Lindsay and Jay's blog, FunnyLoveBlog. She was great at capturing parts of our trip. You can also check out our instagram hashtag #funnylovehawaii to see everyone's pictures.
So much happened over the last half of 2013. Rory and I got married, I became the Company Manger of my theater company, was in a great show called Bottom of the World, Rory was on an original series on TBS called Ground Floor...it was all so great. I'm hoping that 2014 lends itself to many more adventures. I think it will and if I feel like there's a loss of adventure, I'm'a'gon'make it. I guess you could call it a New Year's Resolution...make my own adventures. You only live once, right? So. Here's to once.
Back to Hawaii. It was so lovely. Rory and I went last year for New Year's and I think we may have decided to make an annual tradition out of it! Last year we only had a few days of sunshine but this year was mostly sunny. AMAZEballs. We rented an awesome house that had all the amenities and was close to a beach, Kalihiwai Bay, which we called "our" beach. It's a beach were the mountain stream meets the ocean so we had cold and warm and fresh and salt water - it was pretty awesome. Because Hawaii is expensive we tried to cook and eat at home as much as possible. Lucky for me, there were some top notch cooks on our trip.
Lindsay made fish tacos after our first full day. Delish. I made the Pioneer Woman's Sausage gravy and biscuits with some eggs one morning; I used a spicy sausage so my gravy was a little pink. Silly but really good. Sara made awesome biscuit cinnamon rolls another morning. Gotta tell you, might be how I do cinnamon rolls from now on...the biscuits made the whole dish less cloying and really really nice. Lindsay also make spaghetti with mean sauce one night with garlic bread and salad. Then I wanted to roast a chicken but we didn't find a whole chicken at the grocery store...so we braised legs and thighs in stock, lemon juice, white wine and garlic and onions. I also made mashed potatoes and Jay grilled some veggies. Lots of good for, awesome company and a great vacation to start a new year.
Rory wrote on a piece of paper earlier this year - art is patience. Art is patience. Life is all about it. Keep working. Keep creating. Keep moving. Happy New Year!
ps. if you like brussles sprouts make these....I made them for Christmas dinner...the BEST I have ever eaten. That chicken broth...man, makes for an tasty sauce!
So much happened over the last half of 2013. Rory and I got married, I became the Company Manger of my theater company, was in a great show called Bottom of the World, Rory was on an original series on TBS called Ground Floor...it was all so great. I'm hoping that 2014 lends itself to many more adventures. I think it will and if I feel like there's a loss of adventure, I'm'a'gon'make it. I guess you could call it a New Year's Resolution...make my own adventures. You only live once, right? So. Here's to once.
Back to Hawaii. It was so lovely. Rory and I went last year for New Year's and I think we may have decided to make an annual tradition out of it! Last year we only had a few days of sunshine but this year was mostly sunny. AMAZEballs. We rented an awesome house that had all the amenities and was close to a beach, Kalihiwai Bay, which we called "our" beach. It's a beach were the mountain stream meets the ocean so we had cold and warm and fresh and salt water - it was pretty awesome. Because Hawaii is expensive we tried to cook and eat at home as much as possible. Lucky for me, there were some top notch cooks on our trip.
Lindsay made fish tacos after our first full day. Delish. I made the Pioneer Woman's Sausage gravy and biscuits with some eggs one morning; I used a spicy sausage so my gravy was a little pink. Silly but really good. Sara made awesome biscuit cinnamon rolls another morning. Gotta tell you, might be how I do cinnamon rolls from now on...the biscuits made the whole dish less cloying and really really nice. Lindsay also make spaghetti with mean sauce one night with garlic bread and salad. Then I wanted to roast a chicken but we didn't find a whole chicken at the grocery store...so we braised legs and thighs in stock, lemon juice, white wine and garlic and onions. I also made mashed potatoes and Jay grilled some veggies. Lots of good for, awesome company and a great vacation to start a new year.
Rory wrote on a piece of paper earlier this year - art is patience. Art is patience. Life is all about it. Keep working. Keep creating. Keep moving. Happy New Year!
art IS patience.
ps. if you like brussles sprouts make these....I made them for Christmas dinner...the BEST I have ever eaten. That chicken broth...man, makes for an tasty sauce!
03 August 2013
Mmmm. Curry Noodle Bowl.
I miss cooking when I don't. I love doing it. Rory doesn't really like curry or anything spicy or super exotic...you'd NEVER see him say yes to Ethiopian food, ever. So, when he's away, these are things I cook. Spicy ethnic foods.
I've been reading the blog, 101 cookbooks for years. I even own one of Heidi's cookbooks and have borrowed another from girlfriend. I love how she embraces the simplicity of food. Loving it's real taste, texture, earthiness, etc. She eats real food simply. I was flipping through Super Natural Cooking the other day and stumbled upon her recipe for Big Curry Noodle Pot...I suddenly had a hankering for curry.
I enjoyed this so much, that I froze some for later. I'd like the curry a little thicker next time, not sure how to get there with out adding corn starch. And that lime at the end, I'd cut it in half, so just the juice of half a lime. Use the other half the next morning in some warm water before you eat anything - it aids in digestion.
Big Curry Noodle Pot
Adapted from Super Natural Cooking by Heidi Swanson.
Ingredients
Directions
1. Prep! Chop everything, put it all in bowls, make sure you have everything you need out and ready.
2. Cook noodles in boiling salted water - read the package, follow those instruction.
3. When you start your water, start your curry. Heat the coconut oil in a large saucepan over med-high heat. Then throw in the garlic, onion and curry paste. Mash the curry paste around the bottom to make sure it gets distributed. Cook until fragrant.
4. Add the carrots, cook for a few minutes. Add the tofu, stir and cook for a few. Add the zucchini, cook and stir for a bit. Until all of these guys are coated in this yummy curry.
5. Stir in the coconut milk, stock, tumeric, soy sauce, and sugar. Bring this all to a simmer and simmer gently until your noodles are ready. (Recipe says 5 min...mine took longer than that and I wanted my carrots to get a little more tender).
6. Remove from the heat and add the lime juice. Toss in your noodles, get everything nice and coated with curry sauce. Then put a big helping of noodles and veggies in a bowl and spoon as much sauce over everything as you would like. This is also where you top with shallots, peanute and the cilantro.
Oh man, enjoy this! xo
I've been reading the blog, 101 cookbooks for years. I even own one of Heidi's cookbooks and have borrowed another from girlfriend. I love how she embraces the simplicity of food. Loving it's real taste, texture, earthiness, etc. She eats real food simply. I was flipping through Super Natural Cooking the other day and stumbled upon her recipe for Big Curry Noodle Pot...I suddenly had a hankering for curry.
I enjoyed this so much, that I froze some for later. I'd like the curry a little thicker next time, not sure how to get there with out adding corn starch. And that lime at the end, I'd cut it in half, so just the juice of half a lime. Use the other half the next morning in some warm water before you eat anything - it aids in digestion.
Big Curry Noodle Pot
Adapted from Super Natural Cooking by Heidi Swanson.
- 8 oz. dried udon noodles, should be in the Asian section of your supermarket
- 2 tablespoons coconut oil
- 2 cloves garlic, chopped real fine (oh, hey, garlic...lookin' good)
- 1 red onion, chopped
- 2 med carrots, peeled and chopped
- 1 large zucchini, chopped
- 1 1/2 teaspoon red curry paste (you could add a little more...if you want)
- 12 oz extra-firm tofu, cut into 1/2 inch chunks
- 1 (14 oz) can coconut milk
- 2 cups homemade chicken stock (use veggie stock if you want to make this vegetarian)
- 1 dropper full of tumeric extract (recipe calls for 2 teaspoons ground tumeric, used what I had!)
- 2 tablespoons soy sauce (recipe calls for shoyu sauce, what I found was the difference on the web was that shoyu is richer.)
- 1 tablespoon brown sugar
- Juice of 1 lime (again, I think you should just for 1/2 and add more if you want)
- 1 shallot slivered
Directions
1. Prep! Chop everything, put it all in bowls, make sure you have everything you need out and ready.
2. Cook noodles in boiling salted water - read the package, follow those instruction.
3. When you start your water, start your curry. Heat the coconut oil in a large saucepan over med-high heat. Then throw in the garlic, onion and curry paste. Mash the curry paste around the bottom to make sure it gets distributed. Cook until fragrant.
4. Add the carrots, cook for a few minutes. Add the tofu, stir and cook for a few. Add the zucchini, cook and stir for a bit. Until all of these guys are coated in this yummy curry.
5. Stir in the coconut milk, stock, tumeric, soy sauce, and sugar. Bring this all to a simmer and simmer gently until your noodles are ready. (Recipe says 5 min...mine took longer than that and I wanted my carrots to get a little more tender).
6. Remove from the heat and add the lime juice. Toss in your noodles, get everything nice and coated with curry sauce. Then put a big helping of noodles and veggies in a bowl and spoon as much sauce over everything as you would like. This is also where you top with shallots, peanute and the cilantro.
Oh man, enjoy this! xo
16 July 2013
way to start a day
i've been getting up every (most) days at 6:45am to hustle off to fitness bootcamp. i'm loving every second of it - i just signed up for 10 more weeks! the wedding will have come and gone by then and i hope to be in, potentially, the best shape of my life. not just FOR the wedding but from here on out. i feel better, i sleep better, i eat better - all around its better and i want to keep it up.
i'm sure i've mentioned it, or you do this even but my favorite thing to eat for breakfast is avocado toast. i've even started to see it on menu's at restaurants. it's the simplest thing ever and it's good for you. so. if you like avocado at all...you MUST try this.
it's real easy. toast two pieces of your favorite bread. meanwhile slice open a fresh, ripe avocado (not a huge one but a med/small one), slice it out of its shell. pop it all in a bowl, squeeze 1/2 a lemon onto it mix it around w. a fork. sprinkle in some red pepper flakes, salt, pepper, a small glug of olive oil and mix and mash it all together. i didn't taste mine because i knew i'd like it but feel free to add more salt, pepper, lemon, red pepper. you could even throw in some roasted red peppers or sundried tomatoes if you felt so bold however, i like it simple style. when your toast is down pop it out of the toaster/oven/whatever you use and drizzle with olive oil. i learned this from joy the baker, i don't know if she only does it on fancy bread but i now do it on most if my bread. now split your avocado mixture onto both pieces of toast and mash some more. and volia! mange!
this is like oatmeal for me - i'm satisifed for hours. enjoy! xo
i'm sure i've mentioned it, or you do this even but my favorite thing to eat for breakfast is avocado toast. i've even started to see it on menu's at restaurants. it's the simplest thing ever and it's good for you. so. if you like avocado at all...you MUST try this.
this is like oatmeal for me - i'm satisifed for hours. enjoy! xo
28 May 2013
River Ego or River Entertaining?
Ah. Memorial Day weekend. Sadly, this lovely 4 day weekend is over. We went camping on the Russian River with some friends and had an amazing time. It's been a while since I've slept in a sleeping bag in a tent, in fact, I can't remember the last time BUT it was awesome. We campfire'd, we smore'd and best of all, we canoed all day on Saturday. On the river in a canoe, coasting and paddling. It was so fun. Rory and I had a blast.
Rory went on the trip last year without me, unfortunately, but I heard about all this amazing food everyone had eaten and I was bound and determined to make something that was amazing on a camping trip. As I was frantically, yes it was frantic...did we not read "bound and determined"...looking for what to make on the river I hopped over to a blog I love, Cuisinerd, she always has great LA insights and is always working on fun projects. Anyway, her most recent post was about Bánh mì's...the sandwich of the summer and I knew that was it. Contained yet fun and fresh and, lest we forget, impressive. WHAT if I could bust out Bánh mì's ON THE RIVER when we stopped to eat? What if? How amazing would that be. And let me tell you...it was awesome. I was even asked, while I was constructing this little guys for everyone, "Was this for the group or your ego?" and, if I answered honestly...it was both. I had set out to do a 'blow your mind' kind of meal and I thoroughly enjoyed making sandwiches for everyone. I love this sh!t. So much. I wish I could show you a picture but on the river, electronics get ruined. Just know, I had 16 happy canoers on beach happily eating my fresh little sandwiches.
These are pretty tasty sandwiches, and they are pretty customizable. You can make 'em as hot or mild as you want. I tried Cuisinerd's quick pickle recipe but used black radishes first and left them out overnight and they smelled and tasted funky...so I started over with a different recipe and they were awesome.
River Bánh Mì's
adapted from Cuisinerd's recipe here
Ingredients
French baguette
Sliced roasted Ham
Pâté of choice (we use chicken with black mushrooms and a vegan terrine)
Mayo
Quick-pickled julienne carrots & daikon radish (recipe below)
Sliced jalapeños
Julienne cucumber
Cilantro
Sriracha
Directions
1. Slice baguette leaving a hinge on one side.
2. Coat one side with mayo and the other with pâté.
3. Begin to layer - we went ham, pickles, cucumbers, jalapenos, cilantro then sriracha...you can put as little or as much on these guys.
Quick Pickled Carrots & Diakon's
I used a modification of this recipe, we all know how I like to modify pickles! (I can't help it...I can, but don't want to)
Rory went on the trip last year without me, unfortunately, but I heard about all this amazing food everyone had eaten and I was bound and determined to make something that was amazing on a camping trip. As I was frantically, yes it was frantic...did we not read "bound and determined"...looking for what to make on the river I hopped over to a blog I love, Cuisinerd, she always has great LA insights and is always working on fun projects. Anyway, her most recent post was about Bánh mì's...the sandwich of the summer and I knew that was it. Contained yet fun and fresh and, lest we forget, impressive. WHAT if I could bust out Bánh mì's ON THE RIVER when we stopped to eat? What if? How amazing would that be. And let me tell you...it was awesome. I was even asked, while I was constructing this little guys for everyone, "Was this for the group or your ego?" and, if I answered honestly...it was both. I had set out to do a 'blow your mind' kind of meal and I thoroughly enjoyed making sandwiches for everyone. I love this sh!t. So much. I wish I could show you a picture but on the river, electronics get ruined. Just know, I had 16 happy canoers on beach happily eating my fresh little sandwiches.
These are pretty tasty sandwiches, and they are pretty customizable. You can make 'em as hot or mild as you want. I tried Cuisinerd's quick pickle recipe but used black radishes first and left them out overnight and they smelled and tasted funky...so I started over with a different recipe and they were awesome.
River Bánh Mì's
adapted from Cuisinerd's recipe here
Ingredients
French baguette
Sliced roasted Ham
Pâté of choice (we use chicken with black mushrooms and a vegan terrine)
Mayo
Quick-pickled julienne carrots & daikon radish (recipe below)
Sliced jalapeños
Julienne cucumber
Cilantro
Sriracha
Directions
1. Slice baguette leaving a hinge on one side.
2. Coat one side with mayo and the other with pâté.
3. Begin to layer - we went ham, pickles, cucumbers, jalapenos, cilantro then sriracha...you can put as little or as much on these guys.
Quick Pickled Carrots & Diakon's
I used a modification of this recipe, we all know how I like to modify pickles! (I can't help it...I can, but don't want to)
Ingredients
1 medium daikon radish, julienned...which is hard, so get as thin as you can
3 carrots julienned, see above
2 whole garlic cloves
2 whole garlic cloves
For the brine
1 tablespoon mustard seeds
1 teaspoon whole black peppercorns
1 1/4 cups cider vinegar
3/4 cup water
1/4 cup granulated sugar
2 tablespoons kosher salt
1 bay leaf
1 tablespoon mustard seeds
1 teaspoon whole black peppercorns
1 1/4 cups cider vinegar
3/4 cup water
1/4 cup granulated sugar
2 tablespoons kosher salt
1 bay leaf
Directions
1. Layer your veggies tightly in a 1-quart glass jar, leaving about 1/2 inch of room at the top. We went carrots, radishes, carrots, radishes and so on. I could have/should have used more veggies. Set aside.
2. Make the brine - I forgot to toast the mustard and the peppercorns, this would have added more flavor so I'd suggest you remember but if you don't, don't stress...pickles were still good. In a small saucepan add all of the ingredients and stir until the sugar and salt have dissolved. Bring to a boil.
2. Make the brine - I forgot to toast the mustard and the peppercorns, this would have added more flavor so I'd suggest you remember but if you don't, don't stress...pickles were still good. In a small saucepan add all of the ingredients and stir until the sugar and salt have dissolved. Bring to a boil.
3. Immediately pour into the jar,
covering all the vegetables completely. Allow the mixture to
cool to room temperature, about 1 hour. Seal the jar with a tight-fitting
lid and shake or rotate it to really mix it all up.
Store in the refrigerator for at least 1 day...then move to a cooler you hope will remain cold and hope for the best! (OR preferably leave them for 1 week
before using. The pickles can be kept in the refrigerator for up to 1
month)
I can't forget to mention that we did pickle-backs with my leftover pickle juice. NOM. Do you know what a pickle-back is? It's a shot of whiskey followed by a shot of pickle juice and it's AWESOME. We used Bullet Rye. Sheesh. Adults on a camping trip!
What did you do for Memorial Day?
17 May 2013
the persistent drip
Life does amazing things. It's oftentimes serendipitous.
ser·en·dip·i·ty (sĕr'Ən-dĭp'ĭ-tē) n. pl. ser·en·dip·i·ties
1. The faculty of making fortunate discoveries by accident.
2. The fact or occurrence of such discoveries.
3. An instance of making such a discovery.
Or it's just chance. I'm a believer I think in former rather than the latter but sometimes we have to just raise our hands and go with it. I think things happen for reasons, I embrace the hard or bad as much as I revel in the amazing and great. Lessons are not always easy to understand or see or even digest but they are always there. There is always something to gain from experience.
I just read an article on backstage.com, for those of you who don't know, this is an online (and print!) publication for actors. There's advice coloumns, there's audition notices, there's class reviews/suggestions/ideas, op-ed pieces.... it's one of those entertainment professionals trade publications. I get emails ona regular basis some I enjoy, some are eye-roll worthy - it happens to the best of the best. ANYWAY, Jordan. This article was about gaining success like Edie Falco (here if you want to read). It was talking about how this woman worked her but off doing showcase after showcase and off-off Broadway productions, loving her craft and working the multitude of jobs actors tend to do to make ends meet. Then, she got to read a new play, then she got cast in said play, then the play went to Broadway and now she is the Edie Falco we know and who has this great acting career with constant work. The author speaks of actors too green and impatient, reminds us that this career takes a lot of hard work, a lot of persistence and a whole sh!tload of patience.
"Time. Give it generously to yourself. Embrace the journey—ruts and rolls included.
Patience. Determination. More patience. A dash more of determination. That’s how success is achieved – however you define your success.
It’s the persistent drip that cracks the stone."
It's hard not to compare yourself to those around you. To see their successes and wonder what you did wrong to not have that same opportunity. Each and everyone of us is different, we have different paths, there's different reasons different things happen to each of us. And, quite frankly, if it was so easy...everyone would act. You get to play pretend for a living. This article reminded me that it takes work, that it takes time, that it takes a strong spine to keep doing and trying. I say to people all the time, you have to keep moving forward. What am I doing to move forward? How do I make the most of what I've got, what time allows and what I want? I know I have these little "life realization" moments over and over again. I think they're good for me. I just have to keep moving and make it work.
On these theme, I also read an interview yesterday with Kris, the woman behind Young Married Chic. And the thing that popped out at me and resonated was when she was talking about blogging:
"Biggest obstacle you’ve overcome since starting YMC?
I think most bloggers would say the same thing- you reach a point where you question giving up blogging because (you think) no one is reading your site and you are wondering why you are doing it. If you push past that moment, I think you will find that amazing things can happen."
I think most bloggers would say the same thing- you reach a point where you question giving up blogging because (you think) no one is reading your site and you are wondering why you are doing it. If you push past that moment, I think you will find that amazing things can happen."
Speak to my soul world!! "Push past that moment..." I want to, it may take me a little time but, I'll get there. Thanks for sticking with me.
xo
04 April 2013
this girl
had a birthday yesterday. and went and sat in a sauna for 45m and then had some amazing korean bbq and was spoiled by some friends. it was fabulous. and there's more to come this week.
haven't been cooking much lately. i've got wedding brain, which is nice, but all consuming.
with that, i leave you with this...
haven't been cooking much lately. i've got wedding brain, which is nice, but all consuming.
with that, i leave you with this...
13 March 2013
the way the universe moves
It's so funny to me how things work. I read a handful of blogs on a weekly/monthly basis. I have my favorites that I go to when I'm bored at work or looking for something new to cook. There's places I go very infrequently but love just the same. I think I've said this before...but bloggers seems to ruminate over the same things...we play around with the same recipes, the same crafts, the same challenges, the same joys. Obviously, they aren't the same but you know what I mean...we all dabble in our own creative wells and often times themes are very similar, if not the same.
I'd been sitting on that last post for over a month, I had to go back and re-edit my "time frame" over and over. So, its amazing to me when this happens...I'm struggling with blogging and I stumble upon Joy's 10 real blogging tips. Great post, my favorite was #10...the support. It is amazing how much support is in this community. Then, yesterday, I was reading Food Love Writing...Shanna's blog was one of the first blogs I started to follow 3 or 4 years ago. I haven't been as fervent a reader as most but I always find comfort in her writing, in her exploration of life, of love and following the directions life points her in. Anyway, she posted this on the 10th, which led me to this from back in June. And it was like a light bulb went off... Sure, it sounds cliche to say that both of these posts resonated deeply with me...but they did. So, even if she never knows, thank you Shanna, you've helped clear my head, helped pat me on my butt and point me in the right direction, reminded me it's okay to go at my own pace. Thank you.
And! Here's some food. Rory is on the road again, so I'm on my own and when that happens I do one of two things: make some really bad food OR only eat greens with some other stuff. Greens!
Wilted Kale with lemon and Garlic over Creamy Polenta (Vegan + Gluten free!)
Polenta slightly adapted from food52
2 cups polenta (not instant - coarse cornmeal)
1 tablespoon of salt
1 or 2 bunches Tuscan Kale, de-ribbed and chopped into strips
3 cloves of garlic, chopped
juice from half of a lemon
olive oil
salt + pepper
POLENTA
Read my recipe but also look at the original one...Begin with that polenta, it will take at least an hour. If you're anything like me, don't realize this until you begin to cook at 8pm, but carry on nonetheless. The recipe calls for a double boiler, oh how I wish I had one. Instead I took the pot and bowl method.
1. Bring both your top pot and your bottom pot to a rolling simmer - the water should be touching the bottom of the top pot or bowl.
2. Make sure all 2 cups of polenta are in a measuring cup that is easy to pour with - have on hand. Once water is rolling, take a wooden spoon (preferably with a long handle) and stir in one direction to create a vortex in your bowl/top part of the double boiler. (Original Note: This is critical because, if you simply slosh the water around, you create lumps in the polenta that are almost impossible to remove. (If you do get lumps, don't worry -- just mash them against the side of the pot now.))
3. Drizzle in the polenta, keep stirring - never stop stirring, this motion makes it NOT lumpy...and everyone wants that no one likes lumpy polenta - if you do, please explain. Once all the polenta is in, you don't have to stir so fast but you cannot stop stirring. Lower your heat a little, not a ton.
4. Keep stirring for about 5 minutes. I forgot to put a lid on it, but the original recipe says to do this. I think this would have quickened my process a lot. SO, do that and if you don't have a lid, use foil. Stir ever 30 minutes or so, checking for doneness. It should be yellow (very), smooth, shiny and sweet...if its still bitter, cook it a bit more.
5. At this point, it can see for like 4 hours. This makes SO much polenta guys. I put mine in a muffin tin and then in the fridge to make polenta cakes for breakfast/lunch/or dinner. Let them sit overnight, covered! Then put in an air tight container separated by wax paper. Fry em up later - yum.
KALE
This is the easy part. : ) And quite frankly could be any green you want, well, not lettuce. Gross.
1. De-rib and chop kale, set aside. Chop garlic, set aside. Grab your lemon, set aside. Grab your pan and olive oil. Heat pan on med-high heat, when ready pour in olive oil.
2. When oil is hot, throw in kale. I did this in rounds because I used SO much kale, which it just fine.
3. When kale begins to wilt throw in garlic, salt and pepper it. Then squeeze half a lemon and reduce the heat. Try to time this out so its done and hot when your polenta is ready to be served.
Put some polenta in a bowl, cover with kale and enjoy. At this point too, you can put some parm on it, hot sauce, more salt and pepper, a poached egg...its all up to your mouth and belly.
Enjoy.
xo
I'd been sitting on that last post for over a month, I had to go back and re-edit my "time frame" over and over. So, its amazing to me when this happens...I'm struggling with blogging and I stumble upon Joy's 10 real blogging tips. Great post, my favorite was #10...the support. It is amazing how much support is in this community. Then, yesterday, I was reading Food Love Writing...Shanna's blog was one of the first blogs I started to follow 3 or 4 years ago. I haven't been as fervent a reader as most but I always find comfort in her writing, in her exploration of life, of love and following the directions life points her in. Anyway, she posted this on the 10th, which led me to this from back in June. And it was like a light bulb went off... Sure, it sounds cliche to say that both of these posts resonated deeply with me...but they did. So, even if she never knows, thank you Shanna, you've helped clear my head, helped pat me on my butt and point me in the right direction, reminded me it's okay to go at my own pace. Thank you.
And! Here's some food. Rory is on the road again, so I'm on my own and when that happens I do one of two things: make some really bad food OR only eat greens with some other stuff. Greens!
Wilted Kale with lemon and Garlic over Creamy Polenta (Vegan + Gluten free!)
Polenta slightly adapted from food52
 |
| Wilted Kale w. Lemon & Garlic over Creamy Polenta |
2 cups polenta (not instant - coarse cornmeal)
1 tablespoon of salt
1 or 2 bunches Tuscan Kale, de-ribbed and chopped into strips
3 cloves of garlic, chopped
juice from half of a lemon
olive oil
salt + pepper
POLENTA
Read my recipe but also look at the original one...Begin with that polenta, it will take at least an hour. If you're anything like me, don't realize this until you begin to cook at 8pm, but carry on nonetheless. The recipe calls for a double boiler, oh how I wish I had one. Instead I took the pot and bowl method.
1. Bring both your top pot and your bottom pot to a rolling simmer - the water should be touching the bottom of the top pot or bowl.
2. Make sure all 2 cups of polenta are in a measuring cup that is easy to pour with - have on hand. Once water is rolling, take a wooden spoon (preferably with a long handle) and stir in one direction to create a vortex in your bowl/top part of the double boiler. (Original Note: This is critical because, if you simply slosh the water around, you create lumps in the polenta that are almost impossible to remove. (If you do get lumps, don't worry -- just mash them against the side of the pot now.))
3. Drizzle in the polenta, keep stirring - never stop stirring, this motion makes it NOT lumpy...and everyone wants that no one likes lumpy polenta - if you do, please explain. Once all the polenta is in, you don't have to stir so fast but you cannot stop stirring. Lower your heat a little, not a ton.
4. Keep stirring for about 5 minutes. I forgot to put a lid on it, but the original recipe says to do this. I think this would have quickened my process a lot. SO, do that and if you don't have a lid, use foil. Stir ever 30 minutes or so, checking for doneness. It should be yellow (very), smooth, shiny and sweet...if its still bitter, cook it a bit more.
5. At this point, it can see for like 4 hours. This makes SO much polenta guys. I put mine in a muffin tin and then in the fridge to make polenta cakes for breakfast/lunch/or dinner. Let them sit overnight, covered! Then put in an air tight container separated by wax paper. Fry em up later - yum.
KALE
This is the easy part. : ) And quite frankly could be any green you want, well, not lettuce. Gross.
1. De-rib and chop kale, set aside. Chop garlic, set aside. Grab your lemon, set aside. Grab your pan and olive oil. Heat pan on med-high heat, when ready pour in olive oil.
2. When oil is hot, throw in kale. I did this in rounds because I used SO much kale, which it just fine.
3. When kale begins to wilt throw in garlic, salt and pepper it. Then squeeze half a lemon and reduce the heat. Try to time this out so its done and hot when your polenta is ready to be served.
Put some polenta in a bowl, cover with kale and enjoy. At this point too, you can put some parm on it, hot sauce, more salt and pepper, a poached egg...its all up to your mouth and belly.
Enjoy.
xo
09 March 2013
over three months
That's a long time and I'll be honest, I haven't felt the pull to get back here. I've made some great meals and even taken a bunch of pictures but was missing the desire to write it out. Maybe I'm hoping for some divine inspiration - but then again...the art of creating is to DO and CREATE...
So, three months into 2013 I vow to work harder here, promise, but I'm going to go at my own pace.
And, wedding brain is a real thing! I can do nothing but think about planning.
xo
So, three months into 2013 I vow to work harder here, promise, but I'm going to go at my own pace.
And, wedding brain is a real thing! I can do nothing but think about planning.
xo
27 November 2012
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.
18 November 2012
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
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)
- 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)
- 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)
05 November 2012
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:
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!
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:
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.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.
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!
22 October 2012
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
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
15 August 2012
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
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
05 August 2012
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
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)
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)
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
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.
- Makes 4 to 6 servings, ~45 minutes
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 walnuts12 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.
02 August 2012
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.
just be you. faults and all. we're all only human! i'm glad i got to read this article.
xo
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.
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
01 August 2012
31 July 2012
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:
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.
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:
Subscribe to:
Posts (Atom)