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
Showing posts with label newness. Show all posts
Showing posts with label newness. Show all posts
15 August 2012
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.
29 May 2012
24 February 2012
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?
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?
29 June 2011
TONIGHT!
My fiance is going to be on Conan this evening - June 29th at 11pm (10pm C)... you should check it out. :)
03 May 2011
Double Celebration!
First of all - Rory has done it again!! Check out his most recent Land Rover commercial:
Pretty sweet huh!? And secondly, he proposed to me this weekend at an Explosions in the Sky Concert! Song. Ring. YAYAYAYYAAYAYAYAYAY!
xo
09 February 2011
nothing a little fresh squeezed orange juice can't help
These are from my backyard,
I'm enjoying my new home but, I think I've been on the go so much since I got here that now that there's silence, it's an overwhelming stagnation. It's a stand still that I know is avoidable but I can't figure out how to break out of it. It stinks. The city I live in is foreign, it's habits are different, it's in's and out's are all new. I miss the old, I miss the familiar. I would even deal with the cold. Yes, new is an adventure, an exciting one nonetheless...sometimes it's just overwhelming.
Those oranges are sweet, juicy and perfectly ripe. I needed something to cheer me up. I feel better. I feel a little more motivated. We'll see what tomorrow brings, but tomorrow is tomorrow and today is now. In high school we had a substitute teacher, I can't for the life of me remember his name, but he was awesome. He always wore polyester pants, a stripped short sleeved shirt and a solid tie. He had shaggy hair and big thick 70s style glasses. He was also the guy who would chat, we did the minimal work we were supposed to then it was chat about life time. Which could seem creepy but he was never creepy. When we would be going through any of those "teenage-crisis" moments, he'd always remind us to take it one day at a time and if that was too hard, one minute a time...still too tough? Go moment to moment. It seems pretty straight forward and obvious, but when you're a 16 year old girl it's advice gold. I remember it whenever I'm in this space...so, it's a day at a time for now.
Thanks for bearing with me.
xo
Breakfast!
08 February 2011
talk about procrastination...
this is what i did today instead of those "adult" things i was supposed to.
xo
15 December 2010
guilty pleasure
reality cooking shows. i can't help it. i love them. i love watching the fineness with which these chefs cook. fine! i love the drama. i love the high stakes. i love the pressure. when a chef can keep their cool under such high pressure...AND...make an awesome dish. come. on. come on, people! when i'm alone, i could watch hours, marathon upon marathon of cooking shows. seriously. i just finished watching 2 episodes of top (knife) chef ALL STARS, now, i'm catching up on the next iron chef.
the traveling you can do with your palette....its incredible. you can go to a country with your tongue. (nasty thinker, you!) really though. i could learn how to cook italian, mexican, hungarian, thai, japanese, scotch, spanish, brazillian, whatever and its almost as if you've been there because i think the best part of traveling is the eating. it colors your trip. don't get me wrong - i think food served in its native country and food you learn how to cook from wherever your grandmother is from is the best. but if you don't have that luxury or grandma didnt cook...cook and explore.
my brains was just thinking thoughts. so i shared.
whats been cookin' in my new kitchen. a lot of things. i'm getting used to the apartment and my new kitchen. i don't fully feel like its mine yet. i mean, i know it is, but its still settling in. thats pretty much how i feel about this move on a whole right now. i'm settling in. i'm getting used to the noises the house makes at night. i'm getting used to sleeping in my bed alone when my bf travels. i'm getting used to the sounds my downstairs neighbor makes. the way the cabinets won't close. where all our stuff is put. the coyotes. guys. there are a lot of coyotes in LA and they like ganging up on littler creatures and yelping while they eat. its really no fun. i dont like it one bit. i wake up to the most awful noises and slowly fall back in to a trouble sleep only to dream i carry a bebee gun and dub myself the "coyot' killin' bandit." and i know somewhere thats bad karma or something...its just, ugh. i don't want to think about it.
i do like it. i'm just in my adjusting period. my getting used to. my next phase. so, here's to it.
what do you do to make yourself feel more at home in a new place? how do you settle in? do you have one thing that you take to a new place that dubs your new home home?
xo
the traveling you can do with your palette....its incredible. you can go to a country with your tongue. (nasty thinker, you!) really though. i could learn how to cook italian, mexican, hungarian, thai, japanese, scotch, spanish, brazillian, whatever and its almost as if you've been there because i think the best part of traveling is the eating. it colors your trip. don't get me wrong - i think food served in its native country and food you learn how to cook from wherever your grandmother is from is the best. but if you don't have that luxury or grandma didnt cook...cook and explore.
my brains was just thinking thoughts. so i shared.
whats been cookin' in my new kitchen. a lot of things. i'm getting used to the apartment and my new kitchen. i don't fully feel like its mine yet. i mean, i know it is, but its still settling in. thats pretty much how i feel about this move on a whole right now. i'm settling in. i'm getting used to the noises the house makes at night. i'm getting used to sleeping in my bed alone when my bf travels. i'm getting used to the sounds my downstairs neighbor makes. the way the cabinets won't close. where all our stuff is put. the coyotes. guys. there are a lot of coyotes in LA and they like ganging up on littler creatures and yelping while they eat. its really no fun. i dont like it one bit. i wake up to the most awful noises and slowly fall back in to a trouble sleep only to dream i carry a bebee gun and dub myself the "coyot' killin' bandit." and i know somewhere thats bad karma or something...its just, ugh. i don't want to think about it.
i do like it. i'm just in my adjusting period. my getting used to. my next phase. so, here's to it.
what do you do to make yourself feel more at home in a new place? how do you settle in? do you have one thing that you take to a new place that dubs your new home home?
xo
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