I made 'em again

I pickled.  I pickled carrots and green beans.  I don't have the proper pickling stuff....so I improvise!  I have tongs, I have a deep pot and I have old pickle jars (yes, I see the irony).

I haven't eaten dinner yet, I wanted to make pickles and I had a late snack, no worries though, 'bout to heat up left overs and poach an egg. 

Pickles.  Here's what I did:

6-8 medium carrots, cut into spears

a good handful of green beans, ends cut off

1 1/4 C white vinegar

1 1/4 C filtered water

1/2 T kosher salt

about a palmful of:

crushed bay leaves

yellow mustard seeds

whole black peppercorn

coriander seeds

fennel (much less than a handful)

dill

red pepper flakes

magic spice - if I could tell you what's in this, I would...but I don't know

Put everything in a pot, bring it to a boil.  MEANWHILE, put the chopped veggies in your sanitized jar let it hang out.  When the mixture comes to a boil spoon over the veggies, leave yourself 1/2 inch head space.  Put your lid on, tight. Then fill your big pot with water again, bring it to a boil, place your jar of veggies into this boiling liquid, let boil for 5 - 15 minutes. Use tongs to remove the jar, place it on a flat surface and DO NOT TOUCH it for until tomorrow.  Then when the jar is cool, push on the lid a little, if there is give and it makes a popping noise, you can't put these on your shelf, they have to go in the fridge.  They'll still be good and will keep for about a month.  If your lid has no give, you've done it!  You can put these babies on your shelf for up to 6 months (I think...any other picklers out there disagree with me?) If you can't wait to eat your creation - I understand - just give them like 3-4 days before you pop 'em open.
my picture is so small. :( Enjoy!
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

buds

My friend Mike sent this to me...watch all 3.


MOVE from Rick Mereki on Vimeo.

LEARN from Rick Mereki on Vimeo.

EAT from Rick Mereki on Vimeo.

things and stuff and things

I made scones, but they weren't that great.  I also tried to make a Red Velvet cake but it stuck to the bottom and there was a huge FAIL stamped on the cake. UGH.

I'm making Flank Steak tonight and mashed potatoes and corn on the cob w. salad tonight.  This, I am looking forward to.   Rory's family is in town and we're having a feast!