darn soft cookies!

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


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

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

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

Ingredients:

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

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

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

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

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

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

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

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

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

Comfort Food

Before we get to the deliciousness that is below, know that if you decide to make this pot pie - it takes some time, and having that time is really really nice because you don’t feel like you’re in a rush.  Albeit, we made it fast and it was still amazing.  But slow and steady really wins the race...I may have felt rushed b.c I was also making chocolate chip cookies for out dessert. That’s my own fault for reaching for more...I could have bought cookies.

Also, totally random side note, when I cook for myself I don’t go fancy nor do I always go awesome...like I just make a quesadilla with really just cheese and that’s it.  If I have greens, it’s greens and an egg. And, even if its gross, I’ll still eat it because I took the time to cook it! Terrible, right?

This recipe calls for shredded chicken.  I assume they don’t sell shredded chicken so you have to cook and shred your chicken.  I poached chicken breasts in milk and water until they were done, barely let them cool then pulled them apart.  I then just started chopping it up because my hands were burning and like I mentioned, I was in a hurry.  These biscuits are also awesome and really easy.  I’d make them on Saturday morning for a homemade brunch.

Enjoy this! And thanks to Joy, she really does know how to make amazing food...can’t wait for her cookbook, which I pre-ordered!

Chicken Pot Pie with Cream Cheese and Chive Biscuits
Makes one 9×13-inch dish with 12 biscuits

For the Biscuits:

• 2 1/2 C all-purpose flour
• 1 T baking powder
• 1/4 t baking soda
• 1 t salt
• 1 t granulated sugar
• 1/2 to 1 t coarsely ground black pepper
• 1/4 C chopped fresh chives
• 1/4 C (2 ounces) unsalted butter, cold and cut into cubes
• 4 oz (half of a brick) cream cheese, cold
• 3/4 C buttermilk, cold (if you don’t have buttermilk, take a T of of white vinegar and then enough milk to make a C and let sit for 10 minutes, then get 3/4 C from it.  So easy! You can even use lemon juice)

For the Filling:

• 4 T unsalted butter
• 1/2 C all-purpose flour
• 2 C chicken broth
• 1 1/2 C whole milk
• 4 oz (half of a brick) cream cheese
• salt and pepper to taste
• 1 T fresh lemon juice
• 1/8 t fresh ground nutmeg
• 3 C shredded chicken meat (I used 3 decent sized chicken breast - might have been too much)
• 2 T butter or olive oil
• 1 small onion, diced
• 1 small garlic clove, minced
• 1 1/2 C thinly diced carrots
• 1 C diced zucchini (optional)
• 1 1/2 C frozen peas, thawed

Make your biscuits first, really simple, really quick.  In a medium bowl, whisk together flour, baking powder, baking soda, salt, sugar, black pepper, and chives.

Add butter and cream cheese to the dry ingredients.  Use your fingers to quickly incorporate the butter into the flour.  This is one of those, use your hands add the love type recipes, it’s really the best way to get the best results.  Break up the butter and cream cheese with your fingers until there’s some the size of oat flakes and some the size of small pebbles.

Make a small well in the center of the fat and flour mixture.  Add the buttermilk.  Using a fork, combine the wet and dry ingredients, make sure you get everything moistened.  Dump the biscuit dough onto a lightly floured work surface - at this point you may think the dough’s a little weird it’s okay, just go with it.  Knead together until dough forms a disk about 1 1/2 inches thick.

Use a round, 1 1/2-inch biscuit cutter to cut biscuits.  Gather the dough scraps, knead a few times, and cut out more biscuits until no dough remains.  Place biscuits on a small cookie sheet and place in the fridge until ready to bake.

Place a rack in the center of the oven and preheat oven to 400 degrees F.

Dice onion, garlic, carrots, zucchini, and thaw the frozen peas.  Set aside.

In a medium saucepan over medium heat, melt butter.  Whisk in the flour, this will be really thick, heat for 1 minute.  Turn heat to low and add the chicken stock.  Whisk until no flour chunks remain now, whisk in the milk and add the cream cheese.  Turn your heat back to a medium/low temp, stir often until cream cheese has melted and the mixture is the consistency of warm, thick pudding.  Add chicken, lemon, and nutmeg, stir then add salt and pepper to taste.   Remove mixture from heat and set aside.

In a medium pan over medium heat, melt butter.  (I added all of the veggies at once, you could do it like Joy and go layer by layer I think this is better but remember I was on a time crunch.) Add onions and saute until translucent, about 3 minutes.  Add minced garlic and saute for one minute more. (At this point, if you wanted to kick up the heat, you could add a few shakes of red pepper flakes.)  Add carrots, zucchini, and peas.  Cook for  about 3 minutes.  The vegetables will not be entirely cooked through do not worry!  Remove from heat and add vegetable mixture to the creamy chicken mixture, stir to combine.

Spoon filling into a 9×13-inch pan.  Remove the biscuits from the fridge and place them on top of the filling.  Brush the tops of the biscuits with heavy cream, buttermilk, or egg wash.

Bake for 20-23 minutes, or until biscuits are puffed and golden, and the sides of the pot pie are bubbling.  Remove from the oven and allow to cool slightly before serving.

Chicken Pot Pie will last, well wrapped in the refrigerator, for up to 4 days...if you can make it that long, we for sure didn’t.

Enjoy this so much … treat yourselves to it! xo

I started doing this

 
Which is a great new distraction and I feel like a good way to organize wedding thoughts and ideas. You might get bored of it, but I think it's pretty darn cool.  Thanks to Joy & Tracy for talking about it on their podcast! (ps. if you haven't already, start listening to their podcast).

It's been a few of those days.  Life's on the lows but, as I have said before and I will say again, this too shall pass.

the best part is the grass people.

pickles

I seem to always try to make fridge pickles. My problem, a) I never have "enough" cucumbers or whatever it is I am pickling, b) I don't really measure my brine ingredients c) or my spices, d) I rush it and e) I don't follow directions well.

So, these are sort of from Mark Bittman's website.  I'd say, wait until I see if winging it is sufficient enough OR if you want to jump on this train right now, follow the directions.  His directions not mine.

I wonder if this realization about how I make pickles could correlate to how I live my life...both the positive and the negatives of it all.  Hmmm. Maybe there's room for some soul searching here.

This is what they look like, at this point (the beginning):

What I did was: took 1 Persian cucumber, 2 large radishes, 2 summer squashes and probably 6-8 cloves of garlic.  Then I cut them all up and shoved them in the jar, like the other recipe says, I sprinkled spices as I went.  I used: dry dill, coriander, black peppercorn, yellow mustard seeds, fennel, bay leaves and a thing my friend got me from St. Martin's called magic spice. Oh, and salt.   I also boiled 1/4 cup kosher salt with 3 cups of water and 1 1/2 cups of white vinegar.  Once it was boiled, I poured as much as I could over the veggies, closed the top, shook it all around and added more.  I did this a few times until I lost what felt like too many of my spice balls....you know what I mean.  And now, they come to room temp and I leave them in the fridge for 2+ days.

I'll let you know how they turn out!

Ever make quick fridge pickles? Got a good recipe? What have you been cooking now that summer is here?

out of sorts

I've been way busy organizing my work schedule that I haven't had much time for blogging. I also just got back from a Florida family vacation, I was even called Aunt Jordan which was nice.  I'm Auntie Jo on my families side and think I will be Aunt Jordan on the other side. :)

I have made stuffed chicken breast w. goat cheese, sun-dried tomatoes and lemon, served with quinoa and roasted beets. I also made a brown butter strawberry banana bread...this was inspired by joy the baker.  I suggest, if you haven't already, check out her website...she's incredible. :)

I'll get back in here when my schedule is on more of a routine. xo

Easter! Nummy Bread!

I was inspired by my Mother last night.  She said she was making Pork Roast for Easter dinner and we have a guest in town so...it seemed fitting to make a nice dinner.  It was great.

Roast Pork w. Mustard and Herb coating (I don't like the word coating, it feels kind of gross.  But I can't call is a rub or a glaze because it's not either of those things.) It was a lot easier than I thought it was going to be. Found it on epicurious.com.  Also made Seared Rainbow Chard w. Leeks (I added beet greens too) also found on epicurious.com, had I been away from my computer I would have used my handy-dandy iPhone app. Unnecessary statement.  Lastly, I threw together some mashed red potatoes w. garlic.  The most exciting part is that the Swiss Chard, the leeks, the beet greens and the green (!!) garlic all came from my farm share. Oh farm share, how I love you.

The highlight of today is that I am making a Banana Cranberry Walnut Cornmeal Quick Bread. I can't wait to show it to you. I tweeked the recipe from Joy the Baker. Here it is for you.

Banana Cranberry Walnut Cornmeal Quick Bread

adapted from Joy the Baker

Ingredients

• 2 cup all-purpose flour
• 1 cup medium or fine ground cornmeal
• 1/2 cup sugar
• 1 1/2 teaspoons salt
• 1 1/2 teaspoon baking powder
• 1/2 cup (1 stick) unsalted butter, melted
• 1/2 cup honey (or pure maple syrup if you have it on hand)
• 1 cup buttermilk
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 super ripe bananas
• 1/2 cup chopped walnuts (reserving a small handful for decorating the top)
• 1/2 cup dried cranberries

Arrange a rack in the center of the oven and preheat oven to 350 degrees F.  Butter and flour one 9x5x3-inch loaf pan, or two slightly smaller loaf pans.  Set aside the greased and floured loaf pans.  

In a large bowl, whisk together both flour, cornmeal, sugar, salt and baking powder.  

In a smaller bowl whisk together honey, eggs, buttermilk, melted butter, bananas and vanilla extract.  Make sure you really mash up the bananas.  If you don't have buttermilk - and who does, you can make some.  I took a cup of milk and added 1 1/2 teaspoons of cream of tartar.

Add the buttermilk mixture to the flour mixture and stir just until blended.  

Fold in the cranberries and walnuts.  

Divide batter between two smaller loaf pans or into one large loaf pan. Spread evenly in pan and tap out the any bubbles.  Add the whole walnut halves and place in preheated oven.  I probably should have made two smaller loaves because I have bits of batter spilling over onto the bottom of my oven.  For smaller loaves bake for 40-50 minutes, or until a skewer inserted into the center of the loaf comes of clean.  For the larger loaf, bake for 60-70 minutes, or until a cake tester comes out clean. I baked mine for like 80 minutes. (yikes!)

Cool loaves in pan on a wire rack for 20 minutes.  Invert onto a plate or board.  Serve warm with butter. 

xo

things to remember

50 WAYS TO COPE WITH STRESS

Get up 15 minutes earlier. Prepare for the morning the night before. Don’t rely on your memory ... write things down. Repair things that don’t work properly. MAKE DUPLICATE KEYS. SAY “NO” MORE OFTEN. Set priorities in your life. Avoid negative people. Always make copies of important papers. ASK FOR HELP WITH JOBS YOU DISLIKE. Break large tasks into bite sized portions. Look at problems as challenges. Smile more.  Be prepared for rain.  SCHEDULE A PLAY TIME INTO EVERY DAY. Avoid tight fitting clothes. Take a bubble bath.  Believe in you. Visualize yourself winning.  Develop a sense of humor. Stop thinking tomorrow will be better today. Have goals for yourself. SAY HELLO TO A STRANGER. Look up at the stars. PRACTISE BREATHING SLOWLY. DO BRAND NEW THINGS. Stop a bad habit.  TAKE STOCK OF YOUR ACHIEVEMENTS. Do it today. Strive for excellence, NOT perfection. LOOK AT A WORK OF ART. Maintain your weight. Plant a tree. Stand up and stretch. Always have a plan B.  Learn a new doodle. Learn to meet your own needs.  BECOME A BETTER LISTENER. Know your limits and let others know them too.  THROW A PAPER AIRPLANE. Exercise every day. Get to work early. Clean out one closet.  Take a different route to work.  LEAVE WORK EARLY (WITH PERMISSION).  Remember you always have options. Quit trying to “fix” other people.  GET ENOUGH SLEEP. Praise other people. RELAX, TAKE EACH DAY AT A TIME ... YOU HAVE THE REST OF YOUR LIFE.

got this from cup of jo and she found it here. easy enough, right.

c.r.e.a.t.e.

2/4: Tell us about three ways you express your creativity.

- I cook. I love creating in the kitchen. Most of the time, I am following a recipe but there's always something I adjust to make it more me.

- I act. When I take on another character it allows me to express me...I find myself in these other characters.

- I write. Be it a few thoughts, words, a post, whatever...it's a great release.

What's your creativity expression mode?

procrastination

2/3: Tell us seven things you do when you procrastinate.

1) Surf the interweb.

2) Organize my desk.

3) Sort my clothes for what I want to keep and what I should send to Good Will.

4) Bake.

5) Call folks I haven't caught up with in a while.

6) Talk to my dad on the phone.

7) Snack....is that bad, doo doo doo...name that reference, 5, 4, 3, 2, 1...

What do you do to procrastinate?

feb-roo-ary

2/2: Think about someone who annoys you. Write a list of everything you don't like about them, and then write a list of all the things that you're grateful that they've shown you about yourself.
- ego centric, distracting, way too tangential, pretentious, not self driven.
- focus and clarity, specificity, drive and passion, the ability to allow myself to release control to another person.


2/1: Who's your favorite character from a book, play, film, or other work of art?
The French Post-Impressionist painter, Edouard Vuillard, has a painting of a young girl holding the hand of what looks like her father or grandfather that always speaks to me.  It is very similar to his Child Wearing a Red Scarf.  I think what speaks to me so much about the image is the trust the child seems to have in her father and the innocence she exudes. That sounds all bougie lame, but I mean it. The whole image is very grey and drab and she's wearing this bright orange/red beret and she pops out of the image. I love it.

What's a great book or film you've seen recently, or your all-time favorite that you think I just have to read or see?

four in one

1/28: Is there anyone in your family who was or is currently in the military? Tell us about them.Nope. All of my grandfathers were in the military but it was never been a big thing in my family, so I don't know them as military men.  I know them as Bud, the most generous man who lived in Jersey and made great fried egg sandwiches. And, Gene. The grandpa who would howl out the window at me in Northern CA and tell me wolves were coming and I better be careful. The man who whenever he met new people would tell them how when I was a baby he would be pushing me in a stroller and I would say 'hi' or smile at anyone. The man who when I went fishing with him and my father, was holding my fishing pole helping but got distracted by a bull frog and lost the only sun fish I would have caught. And finally, the man who I spoke to on the phone from Vermont as he was dying in the hospital...I told him I loved him and I would always and that I would miss him...5 minutes later he passed away. I love that man a lot, he was a great grandfather.

1/27: Have you ever had a moment in your life feel like it was pointing toward your destiny, either at the time or when you looked at it in retrospect?
Whenever I work in a theater - building sets, sorting props, painting, rehearsing, etc. I feel like I am doing what I am supposed to be doing.  I also have


1/26: What are five good reasons to break off a wedding?

- He's cheating

- You're cheating

- You really don't love this person you're doing it for other people

- Death of a close family member

- The big game's on at the same time...duh, people.

1/25: What's something you do really well that other people are amazed by?
I bake really well. :)  

shy? me?

What are you shy about? Or, what situations do you find make you shy?

I've never thought of myself as shy. A family member once said I was a wall flower and it's haunted me to this day.  I don't want to be a wall flower.  Yes, I'm an observer. Yes, I analyze and listen and contemplate. Yes, I'm quiet when we first meet; I'm feeling you out, I'm learning our rhythm, I'm sorting out the dance steps...but once I've settled in, I'm not shy. Maybe I'm more reserved when it comes to things about me. I tend to be a little uncomfortable when talking about myself and what my strengths and weaknesses consist of. But, I don't think I'm shy. I'm certainly not shy about my friends talents. I could brag until I am blue in the face about the awesome things my friends do.   

One of my best friends, the one who encouraged/introduced me to this 'proj' (say it with style - it's hilarious), sent this video the other day:

This is a side track from the point of this post, but that's how this works, right, it allows your brain to want to write more. I couldn't agree more. 'Home is when I am with you.' As we get older, it becomes more and more difficult to make friends, to form bonds that really sink in. I think part of this is because we become consumed with our day-to-day: we have families, we have careers that take up a lot of time and...sometimes...it's just a lot of work. It can be exhausting. That's why this song is so appropriate. She will always and forever be one of my best friends. We, and a few friends, used to have family dinners on a regular basis. We'd cook together, eat together and clean together. It was the perfect family. My family will always be my family but as we grow and mature they can sometimes become further from you, this is where your friends step in...your friends become your family.  They are who you spend the most time with, they are who you go to in need. I don't mind it. I love my dear friends and will call them ll family forever.

What do you think? Friends vs. family - do they become one in the same as we get older? Do you think distance from family effects this?

catching up.

Oops, here we go..

1/21: What are three things you can do to be a better friend to the people in your life?
- Keep in better contact
- Be patient and know sometimes life gets in the way
- Be more open to new possibilities


1/20 : What's holding you back?

Right now? My hand. I fluctuate between numb and pain. Today, pain; got a half cast on my hand, cried a lot at the doctors, almost passed out, it was a great time. On the flip side, hopefully the pins come out in a week. 

In general? Fear of failure. It can be over powering. I try to all the time to build blocks against it but it's a consuming thing. Negative thoughts can seep into the brain space. They can be very persuasive even when your positive side is shouting at the top of its lungs. I'm sure this sounds like a bunch of crap but its what i feel. How are ways you keep yourself fighting fear?

1/19: What was the best day of your life so far?
I think there have been too many good days to pick out a "best" day so far in my life. I'm also a firm believer in living each day to its fullest and making the most of it. Sure, I've said that a day was "the best ever" but those are quickly replaced but something else, by another adventure, by another set of moments.

something not invented

Day two: Write about something you feel should not have been invented.

Can I say gossip? Who am I asking, myself? It's something that was invented at some point and I haven't done my research so I don't know who or why but I don't like it. Gossip hurts feeling, feeds negative energy and wastes time.

Gossip? Or something else?

NaBloPoMo(National Blog Posting Month)...here we go...

It's 2011. I'm tired of making excuses for not blogging (but a broken finger does make it tough to type or have the energy to type), so, I know I'm late to the game but I just joined NaBloPoMo. National Blog Posting Month. I'm going to take the prompts and use 'em. I'm going to make this a habit that I can't break. So, here's this girls spin on doin' stuff. :)

What do you want to be admired for?

Man, off the bat I have to be self-reflective?! Ugh.

I want to be admired for my patience. My persistence. My perseverance. My friendship.

I want people to think, man that girl pushes herself so hard for what she wants. She challenges herself to grow, to try new things, to fail and be okay when that happens. I hope that I help makes others happy, I hope I'm able to led by example (or show an example, at least). I hope that my friends, old and new, know how very important they are to me. How much I cherish out moments and your love.

There you have it. What would you like to be admired for? Tough to answer, huh? xo

back at it

here i am. i had a draft of a post for like 2 weeks. sorry. way past due.

so, when i got back to the kitchen all i was making was poached eggs and greens. more poached eggs and toast. an avocado toast with a poached egg. then, it was roommate night and i made dinner for lexi, her friend megan and myself. we ate dinner, drank wine and played scrabble. i lost guys. pretty bad. i'm really good at 3/4 letter words but then...well...lets just say my vocabulary lacks. 

i hadnt been eating a lot of meat but wanted something easy, quick and delicious. so, i roasted a chicken. it was so simple.  i got the recipe from shannalee's blog.  i love her website food loves writing. she always has insightful posts and oftentimes they are inspiring. i am a fan. the chicken was the most moist (i know people hat this word, sorry!) chicken i've ever made. it was perfect. i was going to keep the carcass to make stock or something, but i knew i wouldn't. chris wanted me to keep the carcass for the animals to chew on the bones, but thats bad for dogs - right? i also made a twist on the quinoa salad i've made here before. very easy - quinoa, cooked. a lemon, feta, cherry tomatoes, blanched aspargus...mix it all together, salt & pepper to taste...then you're done. its so satisfying. it is a meal in-and-of itself. 


have you ever roasted a chicken? any suggestions?

Easiest Roast Chicken Ever
Adapted from food loves writing, who adapted from Romanlily, who adapted it from Thomas Keller

Ingredients:
One 4-pound chicken (approximately), preferably farm-raised

Kosher salt and black pepper
2 Tablespoons dried tarragon (optional)

Directions:
Preheat oven to 450 degrees F. Rinse the chicken and pat it as dry as you can, inside and out, with paper towels. Salt and pepper the inside cavity, and then truss the bird.

(you should google trussing if you don't know what that is or don't know how...i should take my own advice b.c i don't know how to do it and just wing (no pun) it.

Sprinkle salt and pepper generously over the bird, like you’re “raining” it on there, enough that you will be able to see the salt on the chicken after it’s cooked. Bake, on roasting pan in preheated oven, for 40 minutes. Then turn temperature down to 375 and bake for another 20 minutes. It’s done when the internal temperature reaches 160 degrees.

Remove it from the oven. sprinkle the tarragon all over the chicken. b.c. i don't have a baster, i spooned the chicken juices all over the chicken and let it rest for 15 minutes on a cutting board.

xo

opening night cookies!!

cookies. what better than chocolate chip cookies on opening night. everyone gets their own little bunch. i havent started baking yet and the current brain debate is: make them a 'normal' cookie shape OR make like chocolate chip cookie bars. sounds sort of incredible...i decided to try this out with molasses instead of granulated sugar (mainly cause i have a lot of molasses that is just sitting in the pantry but also, b.c it reduces the sweetness factor).  with a little research on that handy-dandy-world-wide-web, i learned that you a) should not replace more than half the sugar content in a recipe w. molasses, b) you have to add 1/2 teaspoon baking soda for every cup of molasses you add to the recipe, c) you use 1 1/3 cup molasses for every cup of sugar (*note: i replaced the granulated sugar b.c thats the more processed of the two sugars - brown and granulated) and d) reduce the liquid in the recipe by 5 tablespoons. (there's no liquid in the recipe so...i'm ignoring that step.) Ali (from Gimme Some Oven) suggests cooling the dough for 20/30 min to make sure your cookies dont go flat. on it!

i also have an affinity to dark chocolate and when you're making gifts for people...why not splurge a little. at whole foods i found sirius chocolate. its pure icelandic chocolate. i purchased 14.1 oz of their 70% extra bitter (damn...) i also borrowed this picture from someones website b.c i couldn't make sense of the actual companies website. doesnt this look amazing? Found here.

the packaging is even awesome.

so...i am taking my first batch out and they fell and look like chocolate on chocolate cookies...verdict will be the taste - i guess. verdict: they taste like molasses cookies w. a hint (slight) of chocolate. SO - if you dont like molasses cookies, don't make them my way. :)

Dad’s Chocolate Chip Cookies
(adapted from Gimme Some Oven)

Ingredients:

• 1 cup + 2 Tbsp. butter, slightly softened
• 1 1/3 cup molasses
• 1 cup packed brown sugar
• 2 eggs
• 2 tsp. vanilla extract
• 3 cups flour
• 1 1/2 tsp. baking soda
• 1 tsp. salt
• 2 cups dark chocolate chips (mini, regular, or chocolate chunks!)

Method:

Preheat oven to 350 degrees F (175 degrees C).

Beat the sugars and butters together until smooth. Mix in the egg, vanilla, and baking soda. Stir together the flour and salt, then mix them into the batter. Mix in the chocolate chips.  Drop by large spoonfuls onto prepared cookie sheets.

Bake for about 15 minutes in the preheated oven, or until they look cakey.

a long way to a point

i'm amazed by so much in life. so much. the little things make me happy, they confuse me, they excite me, they challenge me, they inspire me, they amaze me. 

my junior year in college i took a course called "Chinese and Japanese Religious Traditions" with Dr. Oldstone-Moore, it was eye opening. i had already started down the path of simplicity, or at least what i thought at the time was simplicity. i had also always been really in-tune w. nature, i was into healthy food and my sister had introduced me to yoga principals and practices. but this class. this class blew my mind. i wasn't expecting much as this was my "required" R class for graduation and sure, i wasn't the only one thinking this class would be an easily filled requirement. much to my dismay, i fell in love. i have to be honest, i don't remember much of what we studied in this class, i just know it was taking me down a path.

then my senior year, when i had filled all of my requirements and didnt want to be a pud and not take ANY classes, i decided to sign up for another Oldstone-Moore class...this time around i tried "Buddhist Thoughts and Scriptures" the Wittenberg website states that this course is:

       Seminar studying the teachings and practices of schools of the Buddhist tradition through pivotal scriptures.  Sutras and other texts from Theravada and Mahayana Buddhism will be considered in their historical and cultural contexts, and within the framework of central themes of Buddhism.  Requirements include class discussion and presentations, two exams, one short paper, and a term paper.  Writing intensive. Every third year.

well, sure, thats what we did. i remember devouring the texts, relishing in writing my papers, but the most fulfilling part of this class was the monastic project. 

whats that you ask? it was when we became practicing monks for three weeks. we altered our diets (no meat, no coffee, no processed sugars, no white flour/rice...ALL VEGGIES/ALL ORGANIC), we had group meditation, individual meditation and a yoga practice, we journal-ed everyday, we didn't speak unless spoken to all three Monday's and when we ate we practiced eating meditation. where we weren't supposed to do anything but talk during our meals. no books, no tv, no music, just chewing and talking if anyone else was there. we also had to put our forks down after every bite and really chew and engage with our food. (i lived with three of my best friends my senior year and we had weekly family meals.  

[this picture is from sarah's wedding] we'd all cook together and eat together, it was one of the best things about my senior year and i was lucky that they all were patient with me during this monastic project and even, when we all ate, played along.) this project was awesome. it was really rooting and humbling. its established some of the ideas with which i live my life. its one of those experiences that i think back on all the time.  its the little things from the project that i hold onto and try to practice now and then.

it even helped me, subconsciously (i think), come up with my tattoo.

its in Sanskrit and says 'Chinne mūle maivashakhā na patram' (no branches, no leaves in the absence of the roots.) this is a vedic medical expression that i discovered. and the tree is a bodhi tree, the tree that Buddha was enlightened under. the idea of a tree came to me in a rough/transitional patch. you have to be grounded, rooted to solid ground personally and professionally. you have to have a strong body physically and mentally. finally there is a constant reach towards something, be it a goal, a dream, whatever. and there's also the idea of a cycle, with the leaves, it begins all over again...

where was i going...amazement. i think this foundation (i'd call it that, i guess) in buddhism and breaking down to the simplest form of anything is what led me to this whole cooking endeavor. this wanting to touch what i eat and know where it came from. this sharing of a process and eating at a community table with everyone i know... i wanted to share with you, if you haven't found it already, something that i adore. i can easily say - i effing LOVE this site: food. curated. (www.foodcurated.com) liza basically interviews local foodies, chefs, farmers, fisherman, bee keepers, etc. its pretty amazing. i want you to know about it because this is the sort of thing thats fueling me and inspiring me right now. i love love love it. and there are some really good and innovative ideas. theres all this talk about rooftop farms and backyard farms, its awesome. i think i sense something i may be looking into doing in LA...here we go new chapter.

what gets you going right now? is there someone, some place you go on a regular basis to infuse your life?

xo

 

essential tools for any kitchen

i really have to thank bon appetit for posting this from their cookbook. this is the original post about what is essential for a college graduates kitchen, i think it applies to any kitchen really. there are 73+ items on this list, seems like a lot... its not. its a superb list. i have...34 of these 73+ items about half. i think thats a good ratio, i'd love to say i have 100% but thats a long shot and will have to wait until i have a new kitchen in los angeles. 

wait, what? 

that's right folks...i'm moving to LA in the fall. (more later!)

enjoy this list, and do yourself a favor, have at least a quarter of these items in your kitchen. it will make your cooking life much much better. i'm 100% positive.
xo

driving blind

This is my friend Justin's website. Justin and his brother, Tod, both suffer from Choroideremia a degenerative eye disease, which can lead to complete and total blindness. I met Justin in DC while I was involved with Washington Improv Theater, he's a fabulously funny improviser and a generously good person. He and Tod have decided, that since they might lose their sight entirely as they get older, that they are going to see this country and all the things it has to offer. They're going on a road trip, guys, and its pretty freaking awesome. Please check out their website, all donations will go towards the trip costs and expenses with all remaining funds going to the Choroideremia Research Foundation.

I think that it is bold and brave of Justin and his bro to strike out on this adventure, so, cheers to them! Please, check it out if you have time.

xo