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

brain operations

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

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

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

What makes for a "home" moment for you?

lookie lookie

Say hello to my little friend....

thoughts and things

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

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

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

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

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

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

just another day

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

14.feb.2012
Yo, DJ!

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

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

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

14.feb.2012
Nom, nom, nom

Lemon-Garlic Lamb Chops with Yogurt Sauce

Slightly adapted from epicurious

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

For chops:

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

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

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

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

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

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

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

For the Pesto:

2 loosely packed cups of spinach

3 garlic cloves

1/4 cup toasted cashews

juice from one fresh lemon

1/2 teaspoon lemon zest

1/3 cup freshly grated Parmesan cheese

salt and pepper to taste

1/3 cup olive oil

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

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

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

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

xo

on a whim

I decided to make granola.  I looked at a few different recipes from sites I love (shutterbean & big girls small kitchen) and made an easy bastardized version of their granolas.  It smells great.  I hope it tastes good and that I can wait until tomorrow morning to eat it.  I really think this is the kind of thing you can put anything crunchy in. Walnuts? Pumpkin seeds? Other fun crunchy grains? Whatever.


Fall is the time for baking, so get on it.  I recommend some explosions in the sky blasting in the background and, this might sound dumb, but as you mix an bake have an intention.  Are you making this to help you be smarter about what you eat?  Is it because you love your partner and want to make the something yummy?  Is it for that friend of yours that is going through a rough patch?  Whatever it is (it could even just to celebrate you - we don't do it often enough) just think it while you work.  You'll end up putting so much love into something so simple you will be able to taste it. Enjoy!

Tuesday Granola
bastardized from here and here


Ingredients
3 C rolled oats
1/2 C slivered almonds
1/2 C raw sunflower seeds
1/2 C (+ more) mix of raisins, dried blueberries, cranberries, and cherries (what, what trader joes!)
1/2 C raw millet
1/2 C honey
1/2 T cinnamon
1/2 C canola oil (you can probably use olive oil to give it a more savory quality)
salt to taste


Preheat the oven to 350. Mix all of your dry ingredients in a big bowl. Once mixed add the honey and the oil to coat.  Spread out on a rimmed baking sheet, set your timer for 10 minutes and bake.  Take out and stir around, then do this 2 more times.  Once your granola is a nice even toasted brown color, you're done.  Let cool completely before putting into air tight containers. While its cooling - continue to stir it around to keep it all broken up. (The other recipes said they made about 6 cups...I think thats what I got?!)


xo

change

Things be movin.' 

What if I talked like that?  I mean, apparently I do because I just did but seriously, like all the time?  I'd hate me. A lot.

But seriously. I got a new job, October is going to be a little crazy and will end with awesome...

I feel good. I feel like all things moving are moving in the right directions. 

Yay! xo

return-schmetrn

Where'd I go!? Sorry.  Busy is busy is busy is busy. (I'm sure some of you have eagerly been anticipating this return of sorts. :) ) Ugh. Sorry.  Not much to say about it, I've been making things and eating things and watching things and thinking things and shooting things.


A friend sent this to me, so I thought I'd share.  And, I'm going to pickle some carrots and green beans later, maybe I will fill you in on the process. :)

10 Days

I've been asked to compile meals for 10 nights for a family of 6, I was given a binder FULL of delicious recipes. I love it. I love the organization aspect of the whole thing.  And when have I ever denied loving food?!

While I am excited about this, it's organizing someone else's life - not mine.  I keep coming back to what exactly is it that I want and how do I want it.  And the answer never ceases to be difficult to muster up all I know is that I have to keep moving forward, one foot in front of the other.  And maybe, like I always try to do when I am seeking something from someone else and they can't seem to find an answer, ask it a different way.  Come at this whole thing from a different angle.  We shall see.

On another note, I think I've eaten more corn this summer than I've ever eaten in a summer!  I love corn. :)

xo

the return - of sorts

I made this the other night.

It was so good. AND so simple.  Boil salted water, throw in your pasta (I almost got bucatini but opted for these guys).  After you've put the pasta in the water, start the sauce.  Melt some butter in a pan, throw in a few spoonfuls of capers, add chili flakes, saute for a bit.  Then squeeze half a lemon into this, add some parmesan cheese, stir, stir, stir.  Get yourself a cupful of that pasta water, be careful not to burn yourself!  Add it bit by bit to the sauce - not all of it yet.  When your pasta is al dente, drain, then put the pasta directly into the pan with the sauce to coat.  Add the reserve pasta water as you see fit, more parm as you see fit then when you feel (cooking it all about feeling and taste!) the pasta is coated and ready to go you are set to eat.  Dress with more parm if you want and some fresh parsley.

It was the best dinner I've had in a while.  I have a feeling that my fall is going to get really busy.  However, I am committed to this outlet so I will make the most of my return.
  
See you in a second.
xo

Long Month

Where did August go and what do i have to prove that it was busy?! Not much.  

Rory's sisters came into town, it was awesome.  We ate awesome food, took an amazing road trip to San Francisco and drove back down the Highway 1, taking our time.  It was so nice.  We stopped in Santa Cruz and picked up some cheese, bread, wine, honey and an apple or two.  Then we stopped at a roadside farm stand and picked up a few pints of strawberries.  When we were about 15 min away from the Hearst Castle we pulled off the road, walked out to the edge of the cliff and sat down and had a picnic.  We sat and talked and ate and looked at the ocean for about an hour. It was great, I think the best part of the journey.

I've cooked a few meals with my girlfriend Janell.  We've made salads full of summer veggies, talpia, steak, corn and there's been a lot of brie and baguettes with a side of wine. :)  I've started exercising more and I've made a point of having at least one day off from all of my many jobs. I think I might be turning a new corner here in LA.  I miss acting. I miss the creative process.  So...I have to make it for myself. I have to just do...even if that means no time to myself and no days off, I just have to do. 

What exactly does this all mean? I'm not 100% sure but I do know that I will have to take baby steps, one bit at a time. Mini goals nothing too terrifying.  Being terrified is what has stopped me in the first place. I know I need to do my research. I need to finish making my reel again - I have new things to add. I have to move forward. On anything. 

Well. There's August. Now comes September.  I might do the NaBPoMo (right?) again.  The theme for September is Return. Seems fitting.  (Oh yeah - and I have to start thinking about planning a wedding!)


How was your August? Did you survive the heat, the earthquake back east, Hurricane Irene? Fill me in.
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.

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

thank you, scare.

Desiderata.  By Max Ehrman

Go placidly amid the noise and haste,

and remember what peace there may be in silence.

As far as possible without surrender

be on good terms with all persons.

Speak your truth quietly and clearly;

and listen to others,

even the dull and the ignorant;

they too have their story.

Avoid loud and aggressive persons,

they are vexations to the spirit.

If you compare yourself with others,

you may become vain or bitter;

for always there will be greater and lesser persons than yourself.

Enjoy your achievements as well as your plans.

Keep interested in your own career, however humble;

it is a real possession in the changing fortunes of time.

Exercise caution in your business affairs;

for the world is full of trickery.

But let this not blind you to what virtue there is;

many persons strive for high ideals;

and everywhere life is full of heroism.

Be yourself.

Especially, do not feign affection.

Neither be cynical about love;

for in the face of all aridity and disenchantment

it is as perennial as the grass.

Take kindly the counsel of the years,

gracefully surrendering the things of youth.

Nurture strength of spirit to shield you in sudden misfortune.

But do not distress yourself with dark imaginings.

Many fears are born of fatigue and loneliness.

Beyond a wholesome discipline,

be gentle with yourself.

You are a child of the universe,

no less than the trees and the stars;

you have a right to be here.

And whether or not it is clear to you,

no doubt the universe is unfolding as it should.

Therefore be at peace with God,

whatever you conceive Him to be,

and whatever your labors and aspirations,

in the noisy confusion of life keep peace with your soul.

With all its sham, drudgery, and broken dreams,

it is still a beautiful world.

Be carefull.

Strive to be happy.

I am on vacation with Rory and his family.  We're going to the baptism of his niece, Emma. A week off was much needed, I hope that it recharges and refocuses me. 

simplicity

It's been an emotional roller coaster recently.  

I haven't felt like doing much of anything.  My running isn't helping and I've even been bored in the kitchen. That's no good...that's supposed to be my place of solace and it hasn't been.  I've let my dishes pile up, I've eaten more bread and cheese than I should.  Sigh.  These are just the ebbs and flows of life, I guess.  

I did stumble upon a few things tonight.  A marinade that's great for pork or chicken and doesn't take too long to settle into the meat....ew, that can kinda sound gross.  Whatever.  It's easy.  You need, a ziplock bag, whatever meat you are using and here's how it goes: Put your meat into the ziplock, pour in a healthy dose of olive oil, salt and pepper, a good pour of low sodium soy sauce, about a tablespoon of honey and a big spoonful of chile sauce...found next to the Saracha at the grocery store, same brand but in a smaller bottle w. a green top...seal and let sit in the fridge for an hour (or more, I did three b.c I was doing stuff) and then broil your meat until done.  Or if you have a grill, I bet it would be great grilled.

I also stumbled upon this and it made me smile, so I leave you with it and hope you enjoy it as much as I did.

may my heart always be open to little
birds who are the secrets of living
whatever they sing is better than to know
and if men should not hear them men are old
   
may my mind stroll about hungry
and fearless and thirsty and supple
and even if it's sunday may i be wrong
for whenever men are right they are not young
   
and may myself do nothing usefully
and love yourself so more than truly
there's never been quite such a fool who could fail
pulling all the sky over him with one smile

- e.e. cummings

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

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.

Friends and good ol' comfort cures

I just got back from a week out of LA. It was great, it was needed and even though I've come back a little sick (I think OR it's allergies) it was awesome.

We road tripped to San Francisco for my birthday and for Rory's CD recording. We stopped in Monterey, had a birthday beer.

Checked into our hotel, rested and relaxed and went out to celebrate my 30th birthday. Went to the Elbo Room in the Mission, a bar that has arcade games and a photo booth plus great cocktails. This is where Rory surprised me with one of my birthday presents.

Then we went to Delfina, a lovely Italian (DUH!) restaurant in the Mission. We had a lamb ragu, a spicy cauliflower pasta, roast chicken and a buttermilk panna cotta with balsamic strawberries. Yum. Yum. Yum. We also had a lesson in determining if our wine was good or not.  We got a bad bottle, thought it was okay and the sommelier wasn't so sure, so she tried it and brought us a different bottle. We were thankful that she was so honest. I enjoy San Francisco, a lot.  Rory had two awesome shows and I'm pretty sure he's going to be happy with his album. 

Then I drove 9 hours to Vegas - long long trip but I drove through San Luis Reservoir and it was gorgeous. Had birthday dinner with my family. 30 candles!

Hung out with this guy, Aadi. He's pretty adorable.

Got to hug my super pregnant friend, Tiff, while hanging out with a ton of friends.

And now, I'm home and a little under the weather, so, I made chicken soup. Easy and delicious. 

Old Fashion Chicken Soup 
slightly adapted from here
serves 12 or more

16 cups chicken stock (low sodium or not)
1 4lb chicken, cut into 8 pieces
1/2 onion, chopped
3 carrots, peeled and sliced
3 celery stalks, sliced
2 tablespoons butter
1 cup sliced mushrooms
1 tablespoon lemon juice (I forgot this step!)
2 leeks, sliced
8 oz dried wide egg noodles (I poured the whole bag in...oops!)
1/2 cup finely chopped fresh parsley


Break down your chicken. I demolished my chicken...not the way I was supposed to I don't think. You can always buy pre-brokendown chicken or you can goggle breaking down a chicken and follow someones steps.


Combine chicken stock and chicken in a large heavy pot. Bring to a boil, reduce heat and simmer until the chicken is cooked, about 20 minutes. Take the chicken out, let it cool. Let broth cool and skim the fat off the top. Discard the skin and bones (you can keep the bones for your own stock! I forgot and put the bones into a freshly bleached sink), tear chicken into bite-size pieces and reserve.


Return the broth to a simmer, add onion, carrots and celery.  Simmer about 8 minutes.

Melt butter in a heavy skillet, add the mushrooms and leeks, saute until the mushrooms are a little brown.  Add to the broth, stir in the noodles, parsley and chicken.  Simmer until noodles are tender, season with pepper and salt if you need it. And enjoy. 


xo

project in mind...

Hey you.  You who read my blog. :) I have a project brewing in my brain and I'd love a little help.  Is there something you want to learn how to cook?  Or do you have a go to meal that delicious and satisfying that you make after a hard days work?  If you're willing to share, I'd love to know about it!!

change of plans

The plan for this post was to talk about an enchilada recipe I made a few weeks back. ... again, I forgot to take pictures, I think. I'll work on that maybe I should put my camera in the kitchen so I REMEMBER to take pictures of my food....

So, here's what I wanted to talk about.  Libya.  All I listen to when I'm in the car alone is NPR, non-stop.  It's where I get my news, my information.  For the last several weeks every time I've heard anything about Libya I start to cry.  It's not sobbing but it's this emotional frustration and sadness for the people living in Libya.  This morning there was the announcement that the NY Times is missing 4 journalists and there was this wave of fear and empathy for them, their safety, their family members and friends.  Then there was the story about the people living on the outskirts of the conflict torn cities, they go on with life sort of normal just waiting for something to go wrong, terribly wrong.  So wrong that they could lose their loved ones.  Then there's all these stories about how Colonel Qaddafi refuses to step down and threatens his own people...pays people to kill his own people...it's unbelievably tragic.  It's sickening.  There's the story of the immigrant workers who are stranded in Libya and can't do anything to get out because they don't have the money or they don't have their papers...I mean, there was even a woman who was saying that she was working for an American diplomat, who has fled the country and has left her totally stuck with no offer of.  Fine, I don't know the details but this is what it seems.  And then there's the Libyan who is doing everything he can to help, he brings the stranded immigrats food and water and whatever else he can do.

kjfhgiurnvkjf I don't even know what to say.  I'm horrified by the situation.  I feel fucking terrible and I wish there was something, anything, I can do.  I think I (we) take so much for granted.  We think we are so safe and so removed from any potential problems or issues with all of this suffering going on around us.  The tsunami, the poverty in third world countries...the poverty in our own country.  Not us.  Not next door.  Not even close.  But this shit happens.  It's so so real.  I'm not sitting here thinking I know anything about any of this, I'm just trying to understand the conflict.  To understand my own feelings and it's a fucking shit show.

Sorry for being crass.  I'm just stuck with all these feelings.  I can't fully explain, its just this constant weight and pain. 

Thanks for listening.  I'll get that enchilada recipe soon.

xo