Have Spork, Will Travel

Behold, the Super Muffin

2012-01-19T21:50:00.000-06:00

It's a new year and time for a new college try at regular blog posting. I care less about you, dear readers, and more about myself, really. Do you know how many times I've freaked out having lost recipes I loved because I didn't blog them? Like, three times. It was horrible.

THIS recipe must not be lost. It's too good. In fact, it's super... as you'll soon find out for yourself.

Super Muffins ( Adapted from Banana Bread Recipe at simplyrecipes.com)

Ingredients

4 ripe bananas, smashed

1/3 cup melted butter

1/2 cup brown sugar

¼ cup white sugar

1 egg, beaten

1 teaspoon vanilla

1 teaspoon baking soda

Pinch of salt

1 1/2 cups of all-purpose flour

3/4 cup heath bar, smashed ( can buy this way in the baking aisle- make sure it’s the bits that include the chocolate coating)

Optional: ½ cup semi-sweet or milk chocolate chips ( I didn’t include these)

Method

Preheat the oven to 350°F (175°C). With a wooden spoon or fork, mix butter into the smashed bananas in a large mixing bowl. Mix in the brown sugar, white sugar, egg, and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix. Fold in ½ cup of the heath bar bits and chocolate chips ( if using) reserving ¼ cup of heath bar to sprinkle on top. Pour mixture into a prepared muffin tin or 4x8 inch loaf pan and top with remaining heath bar. Bake for 1 hour ( or, 30-35 minutes for muffins.)

Homemade Granola

2011-08-21T20:18:00.000-05:00

I've been trying to develop healthy snacks for Aubrey lately that don't cost a fortune because, well, the guy can eat. In high school, his friends told me he'd have a box of cereal for breakfast when us normal folk were simply having a bowl. So, throw in several hours of physical training per day as he goes through the new fire academy and you see what I've got on my hands here. I've been experimenting with different types of homemade granola and I think I now have a winning and wholesome combination. I've been holding off posting because I couldn't get the stuff to cluster and it would just spill everywhere when I'd eat it and the I.T. guys at work were probably sick of cleaning out my keyboard ( I once got a cornflake lodged under the "F" key for a week... it was reakin unny.) But, alas, I figured it out. Egg whites... not just for lame breakfasts!

You can do any fruit/nut combo you like with this base recipe but this is my fave.

Homemade Granola with Mango and Tart Cherries
1 cup old-fashioned rolled oats
1 cup quick oats
1 cup chopped walnuts
1 cup sweetened shredded coconut
1 cup dried tart cherries, rough chopped
1/2 cup dried mango, rough chopped
1/4 cup vegetable oil
1/6 cup good honey
1 1/2 tsp. ground cinnamon
1 tsp kosher salt
2 egg whites, whipped until foamy

Directions:

1. Preheat the oven to 350 degrees F.

2. Toss the oats, coconut, walnuts, and dried fruit together in a large bowl. Pour the oil and honey over the oat mixture. Add the cinnamon and salt. Stir with a wooden spoon until all the oats and nuts are coated with the liquids.
3. Fold in the egg whites until coated.
4. Pour onto a sheet pan in a single layer. Bake until the mixture turns a nice, even golden brown, covering with foil on areas getting done too quickly when needed, for about 25 minutes.
5. Remove from oven and allow to cool completely before disturbing the granola, ensuring that the egg whites set. Granola should form light clusters when scooped off. Store in an airtight container. The clusters won't survive extreme jostling but are perfect for easy snacking and won't break your teeth like the store-bought stuff. Yay!

Spicy RC Cola Pork Sandwiches with Cilantro-Jalepeno Slaw

2011-07-14T19:22:00.001-05:00

P-Dub has done it again. And, before all you haters go off a-hatin' let's just appreciate the fact that the woman didn't make it on money alone... she's talented. Yeah, I said it.

I've been eye-balling her Spicy Dr. Pepper pork for months but haven't had much time to make anything involving more than 30 minutes of my time since Aubrey started the Fire Academy. Luckily, I worked from home today so at lunch, I popped this baby in the oven and by six it was falling off the bone and winning over my heart. And, it only took a whole 2 minutes to put in the pot. Seriously, quarter an onion, throw in the roast, open a couple cans of peppers and pour in some leftover RC cola from the fourth ( I didn't have Dr. Pepper.)

I had it with P-Dub's cilantro slaw sans red cabbage because apparently it's exclusive to Whole Foods in Tulsa and at $1.69 PER POUND, they can keep it.

Here's the link to the recipe. I halved the pork amount but kept the spice amount and it was SPICY. Almost too much even for me. But, it was so worth it. I highly recommend this one.

England

2011-07-10T09:46:00.006-05:00

Aubrey and I recently took a U.K. trip and had an amazing time. We flew into London and rented a car to drive through England and Scotland with a flight out of Edinburgh. We had sort of a hellish return flight which warrants no further recollection but the trip itself was amazing. We had absolutely no plan other than to book it up to Manchester immediately after getting our car to watch Manchester United v. Chelsea at Old Trafford Stadium. (If you think you're gifted in the art of profanity, go to an English football match and get schooled.) After that, we were free to do whatever we desired for two weeks and it was heaven on earth. So here's a few of my favorite choices in England...

Getting a pint at the coolest pub that some how mixed diva wallpaper with old world rustic charm.

Discovering widespread availability of local cider. I thought I'd spend the whole trip with an empty hand at the pubs but was pleasantly surprised at how much I loved this stuff. Plus, it was great to try the local brew in every city. The Cotswolds stuff has got to be the best in the world. I'm sure of it.

The Tower of London. If you pay admission for one thing in all of England, make it this. Crown Jewels, intense historical significance, a superb cafeteria on the grounds...yum. We spent a whole day here. And, yes, I know this isn't a representative picture of the Tower but look at those doors!

Walking. Seriously! The national pastime of England is walking which sounded a bit weird to me until I discovered that they know how to do it right. There are public footpaths through most of the countryside where you can walk through private property and from town to town. It was gorgeous.

These pics are currently serving as decorating inspiration for me. In fact, the whole trip is inspiring. I have to go hang a curtain rod!

Good Eats in Boston

2011-06-11T20:53:00.001-05:00

Guess what? I'm in Boston. Guess what else? I've got food on the mind. Here's some good stuff I ate over the last couple of days...

Legal Seafood in the airport really delivers, especially for terminal fare! Way better than McDonalds or Chili's To-Go. I'd give the chowder a "7" for the clam chunks but it was lacking in heft and seasoning. Their crabcakes were pretty good, too, but they've got nothing on The Original Pierre Maspero's in New Orleans. Nothing. I'm sort of a crabcake snob but I couldn't tell you my criteria. It's just good, better, or best.

Sourdough makes my heart sing. As does butter served room temperature. I'm a bit of a butter snob, too. Cold butter is high on my list of restaurant pet peeves...right under the dreaded half-serve ( where only half the people get their food and awkwardness ensues- We'll wait for yours...no really, go ahead and eat... are you sure? )

This was the Funghi pizza at Pasta Beach where I ate way too much, drank way too much ( iced tea) and waddled all the way back to my temporary home. Also, they had beautiful paint colors- striped cream and grey with colorful coastal art. They also had very fresh and tidy looking desserts but unfortunately I had no more room. Oh well, I have four more days here to practice belly space management!

Lately with a side of Candor

2011-06-10T20:17:00.004-05:00

I’ve lost a lot of sleep lately with anxiety manifesting itself in the form of interior decorating. Paint color to be exact. It’s been a year since we moved in and it’s time to finish this madness. Do you know how many shades of white have been invented? Too many. You see, it took a long time for me to even get to white. And, even so, it’s now turned to vanilla cream or canvas. Though, hazy sky and urban putty keep creeping in and laughing at me behind my back.

I’ve now employed my friend, Sindy, to help navigate my twisted style preferences of the day. She’s pretty handy since she accepts payment in the form of rugs I buy but no longer like or for which I have no more room. Her weapon of choice is asking me what I like. And, that’s the problem.

I like so many things, I can’t narrow it down. My husband’s patience and our funds are wearing thin with my failed attempts. I’m starting to think the problem is that I’ve been lacking the courage to determine what I don’t like in order to rule crap out. I’m not really one for passing judgment easily which is a trait I usually value in myself. The down side is an extreme undermining of my self-judgment, as of late. So, I told this to a therapist and she ended up telling me all about herself for a full half-hour and told me I should be doing this and should be doing that, which included her recommending I get a colorful couch like hers which happened to be a repeating pattern of montaged Monet. This is when I decided I didn’t need to go back to her despite her slow, concerned insistence that I was going through sooooo much and should really see her for the duration of my free sessions I get through work. Bottom-line, that couch was fugly. And, there it was. The spark of hope that I could make a judgment and be completely okay with it.

I didn’t think about that again until today but that freedom to judge, to make mistakes, to try and try again is precisely what I love about cooking. It’s up to me. If I screw up, there’s another meal in a few hours to try again. Some mistakes are beautiful. Sometimes, I enjoy just being surrounded with gorgeous ingredients. I don’t obsess. I just flow. This is the same feeling I have when traveling with Aubrey. Judgment without fear or guilt, knowing that whatever way we decide to turn, wherever we decide to sleep, however we get there, we’re gonna love every second of it. Maybe it’s not so much the knowing but the decision to love every second of it that counts. Maybe its allowing something to be without definition. Damn. I’m already better than my therapist.

So, that was the lately and here’s the candor...

My parents are getting divorced after about 30 years together and it's messing with me in weird and deep ways.
So, interpret my decorating dillema as you will.

Also, I sorta hate writing this blog. Not so much the idea of writing, because I love writing. And, not so much the topic of Aubrey, food, and travel, because I love these, too. In fact, these are things I am most sure of in my entire life. It’s more about what the idea of this blog meant to me. I approached this thing with extreme ambition, over-thought, and under-execution. Sorta like decorating… hmmm?!?

I took tap lessons when I was younger and got really mad at my instructor because she made me shuffle, ball, heel all flippin’ lesson when all I wanted to do was go Shirley Temple on her ass. It wasn’t that I thought I was advanced. I loved learning. I was just really embarrassed at displaying my lack of skill in front of everyone in the meantime… I wanted to learn in private.

Confession: I used to watch my traffic counts daily. If that's not the cart before the horse I don't know what is. I fantasized about being the next Pioneer Woman. This is embarrassing to admit but I bet I’m not alone in this feeling, especially among the many budding food bloggers out there. The internet is the great equalizer. Anyone can make it in the age of reality stars and American Idol, after all. So, I picked a name. I picked a theme. I picked a differentiating factor. I felt regret for not having a comprehensive business plan or the time to conduct the necessary market research. In other words, I turned this into a work ambition and I started to hate doing it. I hate the disappointment I feel when my posts are lame, when my voice is forced, or when I hear the ring of inauthenticity in my tone. I hate the guilt I feel when I don’t post. Ugh.

I don’t know what I’m doing in the kitchen any more than I know what I’m doing when I travel or when I’m buying rugs or paint or trying to figure myself out. I’ve just embraced enjoying the process and the beauty of the kitchen and travel (I’ll get there with the others.) I don’t like writing like I know anything and for some reason I've felt compelled to write this way. I much prefer learning as I go and now I’m feeling comfortable doing it out loud without boundaries or embarrassment. I don't know if you'll see changes but I'll feel changes so that's good. Trusty 44 followers... thanks for taking this journey with me. I’m deciding to have some fun with it now. Also, please don't worry about me unless I start posting videos like this:

Pizza

2011-01-18T22:08:00.000-06:00

I decided to quit buying Naan for my pizza endeavors and just started making my own. I've done P-Dub's Basic Pizza Crust and it's pretty tasty. I'm still working out the kinks on how to make it crispy on the bottom but, generally it's pretty perfect (Someday, I'll quit being lazy and I'll dig out my pizza stone.) Today, we incorporated kale which was weird but I felt really healthy afterward, despite the massive cheese intake. Total combo included kale, tomatoes, red onion, crimini mushrooms, minced garlic, sundried tomato, and basil pesto base. WHY NOT? It was great.

Bread and Butter

2011-01-10T22:57:00.001-06:00

Sometimes I get mad cravings for delicious crusty bread lathered in expensive butter that's so delicious it tastes like cheese. This is one of those times. I'm too lazy to go start myself a round of 5 minutes a day bread or the go to No-knead so I'm just gonna satisfy myself by checking out these loaves of days gone by...

Ugh. No satisfaction. Must start on that "year of the perfect crust" thing...

Po Boys for President

2011-01-03T18:03:00.001-06:00

This is a Po Boy. You will find such things if you randomly hop in a car and drive to New Orleans for New Year's Eve or Groundhog's Day or whatever other time strikes your fancy. You will become overwhelmed with the number of "authentic" cajun restaurant offerings and you will want to pull off the highway and get some gumbo in your belly, pronto. I would encourage you to wait. Stake out your options. Look for something real. And, by "real" I mean real good. To do this, you may need to venture a little further off the highway than within sight of the exit. You may need to drive in circles a little bit. You may need to stop and call for directions even though you have three iphones at your disposal and a gps. You may even find that you've passed the place... once or twice. You may accidentally mistake it for an abandoned convenience station. You may realize it WAS a convenience station. At this point, you must go in.

This is Robbie G's in Alexandria, LA and I found it ALL BY MYSELF. Okay, Yelp is a helpful tool for this and I am a huge fan but I'm gonna go ahead and claim credit for this because Yelp only got us so far. It got us a name of a place where the "locals go." I had the daring nerve to seek it out and call it my own. I even used their toilet ( which is located " 'round back.")

Mr. Robbie G came out of the back himself, apron on with spatula in pocket and said "Whadyallwan?" We asked. And, we received.

Yum. Get yourself a Po Boy at your earliest convenience like these fine folks. I recommend it with cheese ( as I do for most things.)

New Year, New Word

2011-01-02T21:13:00.001-06:00

Once upon a time, I was was way into scrapbooking. Well, more accurately, I was really into buying scrapbook supplies. Anyway, through this process, I became a follower of the "one little word" challenge known to the scrapbook community. I liked the idea of having a simple guide to help me remember what's important and be able to document my life accordingly. It soon became evident that the one little word challenge was deeper than a page layout. Thus, Aubrey and I started picking a word every year. For example, our year of "Experience" led us to sacrifice buying home comforts and we saved up like crazy to take a European adventure. Our year of "Be" led us to figure out what makes us tick and brings us peace so we literally moved to a new town. For 2011, we have chosen the word "story." We aren't exactly sure what this means yet... or, more specifically, how this will manifest itself. It's a pretty powerful concept to me. Also, it's compelling because there is no clear direction. What will the story be? I don't know but I want to be presently aware of the actions I take and the contributions I make that develop my own narrative. To me, it's the opposite of "summary." A story is something I've consciously contributed to as both a participant and an observer. Maybe I'll have a story of the year I finally learned how to make baguettes. The story doesn't start if I don't get up and grab some flour. Maybe it's something bigger than perfect crust. I don't know. I'm looking forward to where our word and our story will take us this year.

Now, with all that said, we got a jump start on adding to our personal narrative. We pretty much recruited a buddy, hopped in a car, and celebrated the new year New Orleans style. Stories about that are to come...(yeah, this is a food blog, so expect a bunch about food.)

White Chocolate Macadamia Nut Cookies

2010-12-20T18:25:00.001-06:00

I baked cookies and didn't burn them which is good because these happen to be Aubrey's favorite cookies.

Me: Aubrey, how would you describe the cookies I just made?

Aub: Good.

Me: No, like if you had to describe the flavor?

Aub: Delicious.

Me: No, I mean, so I could tell people what they taste like?!?!?

Aub: Extra delicious.

Ugh. Let's just give some background info-- I'm not a huge white chocolate fan and I couldn't classify "White Chocolate Macadamia Nut" as my favorite cookie, despite Aubrey's insistence that I just need to try one every time we go to Subway. I have tried one. Many times. And, I still don't choose it. With that said, I ate about 14 of these in 10 seconds flat. Or, maybe over the course of two days, but, I could have and that's the point. Yay for perspective.

White Chocolate Macadamia Nut Cookies ( a.k.a. The best cookies I've ever made)
Makes about 4 dozen ( Adapted from recipe found at allrecipes.com)

Ingredients

1 cup butter, softened
3/4 cup packed light brown sugar
1/2 cup white sugar
2 eggs
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup coarsely chopped macadamia nuts
1 cup coarsely chopped white chocolate or white chocolate chips

Preheat oven to 350 degrees F
In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the eggs, one at a time, then stir in the vanilla extract.
Combine the flour, baking soda, and salt in a separate bowl; gradually stir mix into the creamed mixture.
Fold in the macadamia nuts and white chocolate. Drop dough by teaspoonfuls onto ungreased cookie sheets.
Bake for 10-12 minutes in the preheated oven, or until golden brown.

Perfect Roast Chicken

2010-12-15T21:59:00.001-06:00

Really. That's all there is to it.

Perfect Roast Chicken
Not adapted at all from the amazing, Ina Garten.

Ingredients

1 (5 to 6 pound) roasting chicken - I highly recommend organic. It is so choice.
Kosher salt and fresh ground pepper
1 bunch of Thyme plus 20 sprigs
1 lemon, halves
1head of garlic, halved crosswise
2 Tbsp. melted butter ( 1/4 stick)
1 large yellow onion thickly sliced
4 carrots cut into 2-inch chunks on a diagonal
1 bulb of fennel cut into wedges, tops removed
Olive Oil

1.Preheat the oven to 425 degrees F.
2. Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry.
3.Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic.
4. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken.
5. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.
6. Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. 7.Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.

Note: I highly recommend using a roasting pan that allows all sides of the chicken to be exposed, otherwise your skin doesn't get so crisp and golden.

Sourdough, Wild Mushroom, Bacon Stuffing

2010-12-13T21:47:00.001-06:00

If you're like me and already thinking about Christmas dinner, you might be itching to try a new accompaniment dish. Then again, you might have more important things to think of than a side dish for a meal two weeks out but, this is a food blog so, odds are you're like me and already wondering what the crap you're gonna do to make the holidays special. I'll tell you what you can do. Make this stuffing already and be quick about it.

Okay, there's nothing really quick about this. I think the loving care you put into cultivating the perfection of every morsel is worth it and will be totally be noticable by your guests...well, assuming they take the time to chew versus inhale because, folks, this has bacon in it. Oh yeah. And, three types of mushrooms. And, lots and lots of tart sourdough and herbs and all things good in this world. And, bacon.

Sourdough, Wild Mushroom, Bacon Stuffing
Adapted slightly from original Bobby Flay version( Featured on Throwdown episode with our very own, Pioneer Woman)

Ingredients

1 1/4 pounds sourdough bread, crusts trimmed, cut into 1/2-inch cubes (about 12 cups)
1/2 pound shiitake mushrooms, stems removed, coarsely chopped
1/2 pound oyster mushrooms, coarsely chopped
1/2 pound cremini mushrooms, thinly sliced ( NOTE: If you have no money like me, do 1 lb of cremini, 1/4 pound oyster and 1/4 pound shiitake--- you'll save bucks and not sacrifice much flavor.)
4 tablespoons extra virgin olive oil, divided
Salt and freshly ground black pepper
3/4 pound slab bacon, cut into 1/2-inch dice
1 large yellow onion, finely diced
5 cloves garlic, finely chopped
3 to 5 cups homemade chicken stock or low sodium canned chicken broth
2 large eggs, lightly beaten
3 tablespoons finely chopped fresh sage
2 tablespoons finely chopped fresh thyme leaves
1/2 cup chopped fresh flat-leaf parsley

1.Preheat the oven to 350 degrees F.

2. Spread the bread onto a large baking sheet (or 2 smaller baking sheets or 4 extra small baking sheets) in an even layer and bake, stirring a few times, until lightly golden brown, about 12-15 minutes. Remove and let cool. Once cooled, put the cubes into a very large bowl.

3.Increase the heat to 375 degrees F. Combine the mushrooms in a large baking dish or baking sheet, toss with 3 tablespoons of the oil, and season with salt and pepper. Roast in the oven, stirring several times, until soft and goldeny brown, about 25 minutes.

4.While the mushrooms are roasting, heat the remaining 1 tablespoon of the oil in a large high-sided saute pan over medium heat. Add the bacon and cook, stirring occasionally, until golden brown and the fat has rendered, about 10 minutes. Remove the bacon with a slotted spoon to a plate lined with paper towels.

5. Remove all but 2 tablespoons of the rendered fat in the saute pan and place back on the stove over high heat. Add the onion and cook until soft, about 4 minutes. Add the garlic and cook for 1 minute. Add 3 cups of the chicken stock and the herbs, season with salt and pepper, and bring to a simmer.

6. Add the mushrooms to the bread, and then add the onion/stock mixture, egg, salt and pepper, and gently stir until combined. The dressing should be very wet, add more stock as needed. Scrape the mixture into a buttered 13 by 9 by 2-inch glass baking dish. Cover with foil and bake for 20 minutes. Remove the foil, and continue baking until the top is golden brown, about 30 to 40 minutes longer. Remove from the oven and let cool for 10 minutes before serving.

Note again: You want the dressing very wet but be careful not to go crazy. This stuff absorbs moisture like crazy and before long, you're stuff will look "very wet" but really be a swamp which tacks on a lot of cooking time and makes the flavor much saltier. Still good, though, so do whatever you want.

House Salad

2010-12-06T20:26:00.002-06:00

Aubrey and I recently enjoyed a dinner at Caz's Chowhouse, a newish downtown eatery in the Brady district. In addition to having a cool and cozy atmosphere (fireplace, brick walls, exposed bulbs, dark wood, vintage decor... right up my alley) they also have inspired my new favorite salad. Essentially, it's their house salad which features sliced granny smith apples, mixed greens, feta cheese, and sugared walnuts with their lemon herb vinaigrette. I dug it but felt it needed something a little sweet to round out all the tartness that the sugared walnuts just couldn't handle. I had some dried apricots and voila! Also, I had to whip up a lemon herb vinaigrette which is quite different from theirs but still tasty. Give it a go. Also, go to Caz's and order the Chicken and Biscuit. I give you permission to eat it all in one sitting.

Lemon-Herb Vinaigrette ( best applied to our House Salad - quantities are approximate)
1/4 cup Extra Virgin Olive Oil
2 Tbsp. Lemon Juice
2 tsp. Red Wine Vinegar
1/8 to 1/4 tsp. salt ( depending on how you like it)
1/4 tsp to 1/2 tsp. Herbs de Provence ( or, seriously, whatever herbs you feel like adding. Tarragon would be good... or basil!)
1/2 tsp. white sugar

Optional- I read a recipe that was basically this but added a dollop of dijon mustard without the sugar. I think I'll try this next time.

Mix together and drizzle on salad. Eat it.

Busy

2010-12-04T16:07:00.000-06:00

Life's been busy. I took a new job, survived Thanksgiving, ate a giant vat of cheese puffs, hosted a wicked Halloween party...and, probably some other stuff. Also, my Dad was here from SoCal and completely remodeled my dining room. Steampunk?

We think so.

For the record, this is the third light fixture I bought for this room. Fortunately, Aubrey hasn't thrown me out. You see, I have trouble with decisions. Not big ones. Just small ones like, what to order, what to wear, what furniture to buy. For example, I donated hundreds of dollars to Ikea due to a recent round of impulse purchases only to resell on craigslist within a week. Not so easy to change your mind when the nearest store is four hours away ( a fact I learned all too late.) In fact, I've got a buddy returning some stuff for me AS I TYPE. It's a problem. One thing I know for sure is that I must own the new Le Crueset Ocean colored 4 1/2 qt. Dutch oven with included trivet sold exclusively at Williams Sonoma which can be purchased here. Anyone? I won't return it, promise.

Hey! It's almost Christmas now. Hopefully I'll be back before next year.

Greek Fest 2010

2010-09-18T21:33:00.000-05:00

There are some foods enjoyed while traveling that I just haven't attempted to replicate (not that I could even do so successfully.) Pain Au Chocolat, Doner Kebab, Duck Confit... and Gyros, to name a few. Sadly, the three former haven't graced my mouth in a long time. Fortunately, Gyros come once a year to good ol' Oklahoma.

You know, I'm not sure if there's an awesome Greek restaurant in Tulsa. If there is, I could stop this whole "once a year" nonsense. Someone please let me know because I'm not sure I can wait another year for this stuff. Also, I need more of these squares of feta in my life...

And these balls of honey... Actually, don't tell me about any Greek restaurants in town unless they have these honey dumps ( proper name escapes my mind. I was too busy trying to make sure I got my fair share of these before Aubrey inhaled them.)

It's okay if any Greek restaurants in town don't serve this stuff...

The term "cough syrup" comes to mind. But, hey, had to try it. If you're local, you have a chance to score some delicious grub. Greek Fest runs through tomorrow. Get the scoop here.

Jerk Chicken

2010-09-08T12:31:00.000-05:00

Aubrey recently spent a week in Yellowstone backcounty equiped with a can of bear spray, some underwear, and a backpack full of dehydrated food ( there might of been some other items essential for survival, too.) He organized his meals by day in ziploc gallon bags. Cute, but certainly not appetizing. At least not my style of appetizing but, then again, I've never spent a week hiking 10 miles a day with 50 pounds on my back and no shower. I'm sure then anything would be tasty.

Nevertheless, after a few days of making his own meals in a plastic pouch, he was missing me. I don't think we made it to the front door before he started a running list of all the meals I needed to make him asap. Before kissing me hello, he requested this jerk chicken... and, I get it. I would totally understand if this was his LAST meal request. This is some good chicken. And, it's really fun to place a plate piled with browned and juicy chicken in front of a man who's just spent a week with three non-showered guys in a leaky tent. It's good to be appreciated.

Jerk Chicken

Gourmet, May 2002

There's no standard recipe for jerk chicken. Some are screamin' hot while others really allow you to feel the complex warming spices. Jerk chicken typically shows up in mid summer cookouts but I think it's great for early fall when I am craving some cinnamon and nutmeg. I used serrano peppers in this version but you can turn up the heat with habaneros or scotch bonnets.

For the marinade:

3 scallions, chopped
4 large garlic cloves, chopped
1 small onion, chopped
4 to 5 fresh chiles ( Serrano, Scotch Bonnet, Habenero...your choice), stemmed and seeded
1/4 cup fresh lime juice
2 tablespoons soy sauce
3 tablespoons olive oil
1 1/2 tablespoons salt
1 tablespoon packed brown sugar
1 tablespoon fresh thyme leaves
2 teaspoons ground allspice
2 teaspoons black pepper
3/4 teaspoon freshly grated nutmeg
1/2 teaspoon cinnamon

For the Chicken
Roughly 3 lbs of chicken, portioned- I used 10 drumsticks but you could use any combination of dark or white meat.

1.Add ingredients to a food processor or blender and mix until smooth.

2.Place marinade in a large Ziploc bag ( or, two bags if needed) and add chicken, shaking to coat. Sealm pressing out any excess air and place bag in a shallow dish ( to avoid any drippage.) Marinate for at least 2 hours and up to a day in the fridge.)

3.Remove chicken from fridge one hour prior to grilling.

For Gas Grill
Preheat burners on high, then adjust heat to moderate. Cook chicken until well browned on all sides, 10 to 15 minutes. Adjust heat to low and cook chicken, covered with lid, until cooked through, about 25 minutes more.

For Charcoal Grill ( from Epicurious)

Open vents on bottom of grill and on lid. Light a large chimney of charcoal briquettes (about 100) and pour them evenly over 1 side of bottom rack (you will have a double or triple layer of charcoal).

When charcoal turns grayish white and you can hold your hand 5 inches above rack for 3 to 4 seconds, sear chicken in batches on lightly oiled rack over coals until well browned on all sides, about 3 minutes per batch. Move chicken as seared to side of grill with no coals underneath, then cook, covered with lid, until cooked through, 25 to 30 minutes more.

Skillet Cornbread

2010-09-04T17:04:00.000-05:00

First- I'm calling this summer officially completed.

Now-Enter skillet cornbread. Nothing is tastier on a crisp fall day than some old-fashioned beans and skillet cornbread. ( wishful thinking here in OK... not quite there yet.)

I'll get to the beans someday but let's devote our attention where attention is due. Look at those crisp brown edges...those buttery crevices ( buttery crevices?)...the rustic presentation.... Okay, quit looking. Just go make some. You'll never use a boxed mix again.

Skillet Cornbread

Adapated from The Pioneer Woman

The key to this cornbread is a piping hot skillet and a properly preheated oven so don't rush it! Also, you can make this in a casserole or baking dish but that hot skillet really sends those browned edges into a whole new realm of tastiness. LodgeLogic makes high quality and affordable cast iron skillets ( and a panini grill and press that would make a really great birthday present for someone...just sayin.)

Ingredients

¼ cup plus two Tbsp. unsalted butter

1 cup Yellow Corn Meal
½ cup All-purpose Flour
1 tsp. Salt
1 cup Buttermilk ( don't sweat if you don't have it... just add a Tbsp. of lemon juice to a cup of milk and let sit at room temp. for 5 minutes- Voila! Buttermilk!)
½ cup Milk
1 large Egg
1 Tbsp. Baking Powder
½ tsp. Baking Soda ( PLEASE, don't confuse the baking powder and baking soda measurements. It tastes nasty when you do. Trust me.)

1.Preheat oven to 450 degrees.
2. Melt butter
3. Combine cornmeal, flour and salt in a bowl. In a separate bowl, combine egg, buttermilk, and milk.
4. Join in happy matrimony the wet and dry ingredients you just combined until just incorporated.
5. Sprinkle in baking soda and baking powder- Stir.
6. Add in melted butter, stirring constantly. Also, start preheating your skillet over medium to medium high.
7. When your pan is hot, add the two Tbsps. butter reserved and spread along the sides and bottoms to coat. Pan should be hot enough to readily melt the butter but not hot enough to scorch it.
8. Add batter to hot skillet.Smooth with a spatula and let set for 15-20 seconds.
9. Transfer skillet to oven and bake for 20-25 minutes until golden brown and beautiful.

Sauteed Button Mushrooms

2010-08-12T19:04:00.000-05:00

I am so ready for the leaves to start falling. ENOUGH of this Oklahoma summer, I say. I'm sweaty and I'm grumpy. I'm also out of bug spray so I can't even walk outside without getting eaten alive. Grrr...

Now, Autumn. That's a nice season... it makes me want things with earthy flavors and anything containing apples and raisins and cinnamon and rum in no particular order. It makes me anxiously anticipate cozy layers of fleece, scarves, and smartwool socks... I'm getting carried away again. I was a bit too excited yesterday about the upcoming season and bought a new jacket on Zappos. Too bad it's still over a hundred flippin degrees here. Ugh.

Mushrooms taste like Fall to me. The fact that mushrooms are available year round in Oklahoma is great because, though I can't snuggle in my new jacket, I can at least savor the flavor of the season. I never cared for mushrooms until I lived in Miam-uh and got introduced to JM Farms, a major supplier of mushrooms throughout the midwest located just a few miles northeast of my work. You'd think having first hand experience at the SMELL that goes along with mushroom growing would have turned me off but I was intrigued with the little things and they kept giving me free samples at our city business fairs. I'm a sucker for free samples. Unless you're giving out free green beans and then I'll tell you what you can do with them.

Here's a great recipe for sauteed button mushrooms. It's extremely simple and accessible year round in these parts. In the summer, you'll be grateful for a quick side that does't take forever to make over a hot stove. Whatever time of year, you'll love the freshness of it all. You get highlights of meaty mushrooms without the butter pool which tends to accompany dishes of this kind.
Sauteed Button Mushrooms (Adapted from a recipe by Michael Chiarello)
5 tablespoons extra-virgin olive oil
1 1/2 pounds whole small button mushrooms, wiped clean
3 tablespoons butter
Gray sea salt or Kosher Salt
1 tablespoon minced garlic
1 1/2 teaspoons fresh thyme leaves, chopped
2 tablespoons lemon juice
1/2 cup white wine
1 tablespoon chopped parsley leaves

1.In a large skillet, heat the oil over high heat. Add the mushrooms. Do not move the mushrooms until they have caramelized on the bottom. If you toss them too soon or put them in too small of a pan, they will release their liquid and begin to steam. Steam is the enemy of browning and all that delicious carmelization. When the bottoms are caramelized, toss them and continue to cook for about 5 minutes.

2.Add the butter. Cook and toss for 5 minutes, until beautiful =) ( that means browned, of course.)

3.Season with salt and add the garlic. Saute another 2 minutes, and add the thyme, lemon juice, and white wine. Cook to evaporate the liquid.

4.Toss in the parsley and serve immediately.

Sun-dried Tomato Pasta Salad

2010-07-18T12:43:00.001-05:00

Tulsa is so flippin' hot right now that words cannot describe the sweaty, sticky, soppiness of my body. Actually, one word can: Gross. It's gross out there. If lunch time is upon you and if my introductory sentence didn't make you lose your appetite, you might want to consider this pasta salad. Try not to relegate this to the side of that same old sandwich...it can stand alone. And, it's cold. Plus, it features some lovely summer ingredients that will make you really happy and you'll forget that you hate summer and want Fall to arrive with all your heart. Except when Fall comes, you really start to miss all those fresh herbs and tomatoes that actually have flavor...it's a harsh cycle. One day, I'll embrace the flavors that are upon me when they are upon me but, what can I say? I'm always thinking ahead.

Let me say one more thing before I proceed here... I typically dislike pasta salad. I can't get beyond the cold pasta with the salty mayo thing. I mean, it always sounds good in theory but I never quite enjoy it as much as I feel I should. This pasta salad has no mayo or unidentifiable cream laden bits. Instead, it is oil based and gains it's flavor from a rich base of sun-dried tomatoes, salty capers and olives ( which I actually enjoyed in this dish.) Throw in some fresh basil and sliced local tomatoes ( I used grape tomatoes from Livesay Orchards) and you're in summery bliss.

Sun-dried Tomato Pasta Salad

(Serves 12-16----- makes for great leftovers!)

Adapted from Ina Garten: Barefoot Contessa Family Style

For the salad:

1lb corkscrew pasta such as fusili or rotini

About 1 cup assorted black olives, roughly sliced

1 pint cherry or grape tomatoes, sliced

10-15 basil leaves- chiffonade ( roll em up and slice thin!)

About 1 cup fresh grated parmesan cheese

For the dressing:

7 oz jar of sun-dried tomatoes in oil *

4-5 cloves of garlic, slightly crushed.

3 tbsp red wine vinegar

1 cup extra virgin olive oil**

Optional: 2 teaspoons capers

Salt and Pepper to taste

* You can also get sun-dried tomatoes that have been packed in seasoned oil. This recipe doesn't call for that but it's not a bad idea if you like the flavor variety. Just check your salt levels.
**You can choose to discard the oil from the sun-dried tomatoes and add a fresh cup of oil or you can use it here and just add enough new oil to make the total about 1 cup. It is especially tasty to retain that preseasoned oil we just talked about!

Add all dressing ingredients to a food processor and puree. That's your dressing! This can totally be made ahead of time and kept in the fridge.

For the pasta, boil until al dente in a large stock pot. Drain and allow to cool. Once cool, toss with dressing to coat. Stir in olives, basil, and tomatoes ( NOTE: if you're planning on making this in advance, I found that adding the tomatoes right before serving keeps things fresh and crisp. I have a thing with tomato consistency... you'll notice I don't even have them in there for the pic! Oops.) Keep chilled until ready to serve. Top with cheese.

Peach and Blueberry Galette

2010-07-11T19:52:00.002-05:00

It's the peak of peach season 'round these parts and a galette is a great way to whip up a summery treat. I love the charm of a rustic galette, which is basically a free form pie. I suppose if I was rolling out pie dough already this would only be mildly easier than making a full fledge pie but, since I was cutting corners with premade dough, this was clearly the way to go. Everyone loved it and it made a great Fourth of July dessert.

Peach and Blueberry Galette (makes 2)

1 box pilsbury pie dough

6 cups sliced peaches

1 cup blueberries

1egg whites

1/4 cup raw sugar

1/2 cup white sugar

Instructions for one galette- bake individually for best results.

Add 1/2 cup white sugar to peaches and blueberries in a small bowl. Allow to macerate ( mix and do good things with the sugar) for about an hour.

Preheat oven to 350 degrees F.

Place one, round pie dough on a cookie sheet lined with parchment paper. Pour 1/2 of fruit in center of pie dough, leaving enough room around the edges to roll up around the sides.

Carefully fold the dough around the edges and brush with egg whites. Sprinkle with raw sugar.

Bake on center rack for 40-35 minutes until golden brown. Allow to cool before serving.

Chicken Enchiladas with Tomatillo Sauce

2010-07-05T10:36:00.001-05:00

Miami, OK has two main sreets, one McDonalds, one Wal-Mart, and four Mexican restaurants. I freaked myself out the first time I said, "Anywhere sounds good....except mexican." Needless to say, standard Mexican fare has worn on me. And, by that, I mean standard American Mexican food which has been reduced to picking a number off of a combo menu. I needed to experiment with more interesting flavors. Enter Chicken Enchiladas with Tomatillo Sauce. Number one- these aren't swimming in some sauce only distinguishable by its color. Number two- I think these might actually be healthy. I adapted this from the orginal because I really didn't want to ruin all the healthiness by deep frying the tortillas. The result was fresh, light, and very different from my standard #23. Bonus: These are super easy to make.

Chicken Enchiladas in Tomatillo Sauce

Adapted from Simply Mexican by Lourdes Castro

Serves 3-4

1 lb (about 3) boneless, skinless chicken breasts
2 cloves of garlic, slightly crushed
1 onion, halved
2 bay leaves
1 tsp dried oregano ( I only had ground and it seemed to work fine)
1/2 tsp. salt ( plus more to taste)
2 cups Fresh Tomatillo Salsa
3-5 Tbsp. olive oil
1 onion, sliced thin
Black pepper
9-12 fresh corn tortillas ( this really depends on how full you stuff 'em)
Cilantro sprigs for garnish
1/3 cup crumbled cotija or feta cheese
1 cup mexican crema (OR, you could do like I did and thin out some sour cream with milk)
Optional: shredded iceberg lettuce for garnish

First, poach the chicken. Add chicken, garlic, one onion ( 2 halves), bay leaves, oregano and 1/2 tsp salt to a large saucepan. Add enough water to cover the chicken and bring to a boil. Decrease heat and simmer ( low boil) for 35 minutes until chicken is done. To check, just slit the chicken and make sure it's no longer pink and the juices run clear. Allow the chicken to cool in it's broth and when it's cool enough to handle, shred the chicken by hand or with two forks, pulling apart all those delicious fibers.

Note: You can prepare the chicken the day before. Just keep refridgerated.

Next, saute the second onion that you sliced in 1 tbps of oil. Toss in the shredded chicken when the onion is soft and translucent. Transfer to a bowl and set aside.

Meanwhile, heat the 2 cups of tomatillo sauce over medium heat. Also, prepare your tortillas by lightly pan frying ( 1 tbsp oil per two to three tortillas) the tortillas in a flat skillet until golden but still pliable.

Assembly:

To build the enchiladas, you need your serving platter or individual plates on hand. To assemble, fill a tortilla with the chicken and onion filling ( about 1/4 cup each) and roll, placing the seam side down on your plate. Once you have placed as many as you like on your platter or plate, top with heated tomatillo sauce and finish with crumbled cheese, mexican crema ( or thin sour cream), and sprigs of cilantro. Serve shredded lettuce alongside if you choose.

Fresh Tomatillo Salsa

2010-07-01T22:25:00.000-05:00

Yes, yes, I know the picture sucks. It's hard to frame up an awesome shot when you're hungry and trying to eat. The important thing here is that I made this and it was GOOD. Also, I'm feeling real proud of myself because I went shopping for the ingredients on 21st and Garnett which was a pure stroke of genius (great produce, great prices) and I got to feel instantly transported to my homeland--Southern California. I felt... authentic. For those of you not familiar with the Tulsa area, 21st and Garnett is our hispanic district. I was scared to death someone would try to talk to me in spanish only to quickly discover that I'm the worst Mexican ever. Whatever, I can make a mean salsa verde and it's a nice break from the red stuff. Check it:

Fresh Tomatillo Salsa- yield 2-3 cups

Adpated from Simply Mexican by Lourdes Castro

1 pound of tomatillos (that's about 9- pull them out of the husks, rinse, and quarter.)

2 jalepenos, stemmed and halved (Add more or less depending on your desired heat)

1 cup lightly packed cilantro leaves and stems

1 clove of garlic, slightly crushed

1/2 onion roughly chopped ( I used 2 green onions and it was tasty)

1/2 tsp. salt

2 Tbsp. water

Combine all ingredients in a food processor. Puree. Ole!

Can be stored for up to a week in the fridge in a container.

Pasta with Shrimp and Cilantro-Lime Pesto

2010-06-24T21:36:00.001-05:00

I'm on a pasta kick. Good for my tastebuds, bad for my physique. Also, bad for the butcher because I haven't seen a need to eat meat for dinner all week. We're talking about ME here... this must be some kind of record. Anyway, the pasta...

First, I'd like to give myself props for actually using my foodie magazine this month and also for not abandoning it when I realized I had no jalepenos last night. I grabbed the car keys and dashed to Reasors. I felt so freakin cool. And, it was worth it. Having never had any pesto other than basil pesto, I was hesitant but quite relieved to find this meal refreshing and completely repeatable. Plus, it introduced me to COTIJA cheese, a mexican hard cheese that crumbles beautifully much like Feta, though more mild in flavor. I'm already looking for another recipe in which to use it.

Pasta With Shrimp And Clilantro-Lime Pesto

Bon Apetit, July 2010 (Adapted from Tejas Texas Grill and Saloon)

Serves 4

1 1/4 cups (packed) fresh cliantro leaves plus 1/4 chopped

1/4 cup (scant) chopped green onions ---I did the full 1/4 because, why bother?

3 Tbsp fresh lime juice

2 garlic cloves, pressed

1 Tbsp chopped, seeded jalepeno ( do take care to seed it with a utensil, not your finger... especially if you wear contacts.)

1/2 cup plus 1 Tbsp olive oil

1 lb linguine

1 lb uncooked medium shrimp, peeled and deveined

3 Tbsps tequila ( Ole!)

1/4 cup crumbled Cotija cheese ( or good feta will work fine. Bad feta, will not.)

Blend 1 1/4 cups cilantro and next 4 ingredients in a food processor until a coarse puree forms. With machine running, gradually add 1/2 cup olive oil. Season generously with salt. It will taste too salty but this will be fine as it will flavor the rest of the dish well.

Do ahead- this can be done the day before. Just cover and chill.

Cook linguine in large pot of boiling watter until al dente. Drain.

Meanwhile, heat remaining Tbsp of olive oil in a heavy, large skillet over medium-high heat. Add shrimp and cook until almost opaque (about minutes.) Remove from heat and add tequila. Return to heat and cook an additional 30 sec- 1 minute until liquids are syrupy.

Add pesto, stir to coat and remove from heat. Toss with drained pasta to coat and season with salt and pepper to taste ( I didn't add any seasonings other than the pesto!) Serve sprinkled with crumbled Cotija and chopped cilantro ( if you remembered it.)

Swiss Chard Spaghetti with Garlic Chips

2010-06-23T23:06:00.005-05:00

We are now officially moved! I'm happy to say the only thing we've yet to unpack are several boxes of books due to a severe lack of bookcase space. I'm thinking it might be time to part with some of my college-era books...seriously doubting I'll be reading Makers of Modern Strategy: From Machiavelli to the Nuclear Age again anytime soon. Also, twenty back issues of Everyday with Rachel Ray may need to go. Tough decisions. Either way, who needs reading material when you live in a city with a bounty of fresh entertainment options?

My entertainment has consisted of grocery shopping seven times in past two weeks. SEVEN TIMES. One trip was a trip to an Indian grocer where I procured garlic ginger paste and tamarind concentrate which will hopefully come in handy while recreating Bhavna cooks.

But, the trip that's nearest to my heart at the moment was my visit to the farmers market where I scored some swiss chard. Some people have a strong aversion to swiss chard despite being greens eaters in general. I have no idea if I like greens or not (seeing as this is the only type I've ever had) but it's dang tasty and the fact that it hums a soothing melody of health as it melts in my mouth makes it my current heart of hearts.

I've adapted the following recipe as found on Smitten Kitchen. The difference is that I substitute feta cheese for freshly grated parmesan and I remove the olives....olives me no likey. The resulting version is bold and earthy and it doesn't get ruined by nasty olives. Bleh.

Swiss Chard with Spaghetti and Garlic Chips

Adapted from Gourmet: November 2008 as represented by Smitten Kitchen

Makes 4-6 servings (we halved this)

1/3 cup extra-virgin olive oil
1 head garlic, cloves peeled and thinly sliced (lengthwise or crosswise)
1 medium onion, finely chopped
2 pounds Swiss chard, stems and center ribs finely chopped and leaves coarsely chopped separately (Green Swiss chard is recommended though I used red and green this time with no problems... plus, it looks pretty.)
1/2 cup water
1 pound thin spaghetti ( plus water for cooking)
6 ounces freshly grated parmesan (1 1/2 cups)

Heat oil in a 12-inch heavy skillet over medium heat until it shimmers, then cook garlic, stirring, until golden, about 3 minutes. Transfer garlic with a slotted spoon to paper towels to drain. (Be really careful not to let it burn. It's a total jerk when it burns. Believe me.)

Cook onion in oil remaining in skillet over medium heat, stirring occasionally, until softened, 3 to 5 minutes.

Stir chard stems into onion mixture with water and 3/4 teaspoon each of salt and pepper. Cook, covered, over medium-high heat until almost tender, about 5 minutes. Stir in chard leaves and cook, covered, until stems and leaves are tender, about 5 minutes.

Meanwhile, cook spaghetti in a pasta pot of boiling salted water (2 tablespoons salt for 5 quarts water) until al dente. Reserve 1 cup pasta-cooking water and drain spaghetti.

Toss hot spaghetti with chard leaves and 1/2 cup cooking water, adding more cooking water if necessary. Season with salt and pepper. Stir in parmesan cheese. Sprinkle with garlic chips and more cheese if desired.

We're Moving!

2010-05-14T20:32:00.001-05:00

Guess what? We're moving.

As in packing boxes, signing papers, fixing faucets, renting U-hauls, MOVING.

Squee!

No more weekened trips to get rare* produce. (* Swiss Chard! Fingerling Potatoes!) No more lengthy intervals between me and Pei Wei Lettuce Wraps ( my new love.) Seriously, though, to everything (turn, turn, turn) there is a season and our time in Miami is just... no more. That's not to say we haven't met some great people, made lasting friendships, or that we won't miss it in any way. But, it is to say, we're moving on to a new place and energy in our lives... and working appliances.

I've been deprived of my oven for the past couple months ( our house's last ditch effort to suck us dry of funds and trap us here forever) so, not only do I get to relocate to the big city, I also get a sparkly new oven.

Maybe I'll finally get around to roasting some cornish game hens in the new one...

For now, I'm becoming quite the stove top gourmet while trying to use up odd ingredients in my pantry so I don't have to pack them. Also trying to clear out the freezer, which reminds me, if you've ever got five chicken thighs you need to use up, don't boil them. That's all I have to say about that.

Ginger Steak Salad

2010-04-03T08:00:00.002-05:00

Don't let the word "salad" fool you... this Ginger Steak Salad is a main course, completely filling and packed with flavor. I want to relive it for a moment here...the marinated steak served hot over crisp spring greans with blanched snow peas and topped with a sweet and spicy asian- inspired dressing... Aubrey stopped speaking entirely. Not that he was chattering away or anything but when he did speak, it was to the point: "This could be the best thing I've ever had." Look out Thai Salmon.

This recipe was influenced by The Pioneer Woman's Ginger Steak Salad and is pretty much the same except I added Sriracha in place of jalepeno in the dressing and added sweet snow peas and crisp red onion for color and crunch. I think they gave a nice fresh balance to the rich steak.

Ginger Steak Salad (Serves 2-3 BIG salads)

For Steak Marinade:

2 Tbsp. Soy Sauce
1 Tbsp. Sherry
2 cloves Garlic, Minced
2 tsp. Brown Sugar
1 whole Rib-eye, Strip, Or Sirloin Steak ( I used sirloin and will probably try Rib-eye next time as it was a little tough.)
2 Tbsp. Extra Virgin Olive Oil

For Dressing:

2 Tbsp. Olive Oil
2 Tbsp. Soy Sauce
2 Tbsp. White Sugar
1 Tbsp. Lime Juice
2 cloves Garlic, Finely Diced
1 Tbsp. Fresh Ginger, Minced
1 Tbsp. SRIRACHA!

For Salad:

1/2 Red onion thin sliced lengthwise
5-8 oz ( 1 small package) of Organic Spring Greens

4 oz. fresh snow peas, blanched ( boil 2-3 minutes- let cool.)

1. Combine steak marinade ingredients in a Ziploc bag or shallow dish. Mix and insert steak. Marinate 30 min. - 2 hours.

2. Whisk together salad dressing ingredients. Set aside.

3.When steak is finished marinating, add 2 tablespoons olive oil to a hot skillet or grill pan. Cook steak about 1 1/2 minutes per side, or until medium rare. Remove from skillet and place on cutting board and allow to rest for 5- 8 minutes. Slice thin against the grain, working at an angle. TIP: prep board with a bit of olive oil and sprinkle with kosher salt to avoid losing any delicious flavor. Yeah, I learned that from The Naked Chef.

4. Mound salad greens on a platter or individual plates. Toss with peas and most of red onion. Top with sliced steak. Drizzle salad dressing over the top. Sprinkle with more red onion on top and you're all set.

I highly recommend serving with firecracker shrimp. Be sure to reserve some dressing for dipping.

Firecracker Shrimp

2010-04-01T20:11:00.006-05:00

I made P-Dub's Ginger Steak Salad for dinner tonight and had some last minute inspiration to make Firecracker Shrimp in the style of Jaden at Steamy Kitchen. They practically have the same ingredients as the salad dressing so I thought, why the heck not?

"How many shrimp appetizer things do you think would be enough?" I yelled from the kitchen. Response: "Uhhhh.... " --- In Aubrey-speak, that means, "How long have you known me ? You call yourself my wife?" So, I made 14. He ate 10 of them. For perspective, these are JUMBO shrimpys. As in, not small. I can't blame him, though. They were super tasty and fairly easy to make. Probably even easier if I had read all of Jaden's tips beforehand.

Pioneer Woman has a recipe for firecracker shrimp which calls for SIRACHA sauce. Steamy Kitchen's version calls for sweet chili sauce of which I had none. So, I did a hybrid and replaced the sweet chili with the hot chili and it came out amazing.

Here's my adaptation though I highly recommend checking out the original recipe for some great tips that I missed ( which resulted in curly shrimp and less than uniform frying)....

Firecracker Shrimp (in the joint styles of Steamy Kitchen and Pioneer Woman)

14 large tail-on shrimp, deveined and nicked (basically cut three little nicks in the curve of the shrimp to make it lie flat- I read this tip halfway through.)

7 eggroll/springroll wrappers, cut in half diagonally (2 triangles)

oil for frying

Marinade ( this quantity is enough for 20-25 shrimp)

1 tsp. grated garlic
1/2 tsp. grated ginger
1/2 tsp. sesame oil
1 1/2 tsp. soy sauce
1 1/2 tsp. SIRACHA!
1 tsp cornstarch

Cornstarch Paste- mix well to combine

1 Tb cornstarch
1/4 cup water

1. Combine marinade ingredients in a bowl and marinate shrimp for 20 minutes.

2. Pat dry each shrimp with a paper towel. Wrap each shrimp in a wrapper half. Seal with cornstarch paste. You can see detailed pics of how all this is done and why here.

3. Fry in hot oil for 3 minutes, until golden brown and shrimp is cooked through. Transfer to papertowel lined plate to sop up oil.

Serve with SIRACHA! for dipping ( also, if you're making the Ginger Steak Salad, the dressing is a fab dip, too.)

The Worst Mexican Ever Series: White Chicken Chili

2010-03-29T22:24:00.009-05:00

It's time to be real... It's time for you to see what I make when the camera isn't snapping away...

It's time for you to see that my cats get on my countertops.

This is White Chicken Chili- pure canned goodness. I'm sorry I've been hiding it from you.

I like to make myself believe I'm too cool for canned goods but, I'm not. I don't make my own stock and I've never refried a bean. Someday I'll get there...maybe. Taco Bell makes some mean canned refried beans...

I've been eyeballing this white chicken chili recipe at Simply Recipes for some time but can't bring myself away from my new standby. Authentic? Probably not. Amazing? Totally. Friends from work serve this at parties and potlucks and I finally got the recipe. I almost always have ingredients on hand and it makes up in ten minutes.

Since I'm going full disclosure here, you'd better look at this:

You try to resist giving them a little canned chicken juice. Now you know.

One more thing... I have trouble following recipes exactly. You see that can of diced tomatoes up there? That was supposed to be a can of Rotel. I didn't catch this until I already added it so I diced up some leftover pickled jalepenos I had from making this and added crushed red pepper. It came out awesome prompting Aubrey to proclaim my "homemade version" to be the best ever.

Truth is good.

White Chicken Chili

1 can of Great Northern Beans

1 can of Rotel ( hot, mild, whatever. Or, diced tomatoes and add your own peppers.)

1 can cooked chicken breast

1 can corn

1 package white chicken chili mix

Optional Garnish-

Sliced Scallions

Sour Cream

Grated Cheese ( I use jack or colby jack)

Special Equipment: Can opener

1. Add all ingredients to a big pot. Bring to a low boil and simmer 10 minutes.

Serve on tortilla chips and garnish as desired.

Indian Home Cooking

2010-03-21T14:31:00.003-05:00

I have many excuses for not posting more frequently (boring flatwear, overuse of the same dishes, general lack of cooking adventure as of late.... you know, that sort of thing. ) So, it was high time to let someone else do the cooking and reignite the passion for trying new things.

My new friend Bhavna is from the south of India and can whip up a mean meal. First, she offerred to cook me dinner which turned into dinner for me and Aubrey... which somehow turned into dinner for seven. The prospect of home cooked Indian food can really draw a crowd.

With the promise of a guided trip to the grocery store to learn how to make all this stuff, Bhavna set out on making us a many coursed meal of Aloo Paratha, Eggplant Curry, Masoor Ke Daal, and basmati rice. Aloo Paratha is a potato stuffed bread similar to naan except stuffed with a potato mixture and served with sweetened yogurt and a type of mint flavored yogurt of which I do not know the name. The Masoor ke Daal was a form of lentil soup which I had never had. I mean, it never actually dawned on me that the only Indian food I'd ever eaten was probably the equivalent of Indian fastfood... imagine if the only American food anyone ever experienced was McDonalds. Bhavna showed us the light.

Even Aubrey got involved rolling out the parathas.

We all sat down to the awesomeness and my friend's son proclaimed the meal to be the best Indian food he'd ever had. He was right. It was amazing. I can't wait to learn the recipes and share them here. Particularly the Aloo Parathas... hello, love. This new friendship is very fortuitous, indeed! Don't worry I have stuff to offer, too. Bhavna has never had a biscuit.

Artisan Bread in 5 Minutes A Day - Review and Master Recipe

2010-02-15T21:34:00.005-06:00

Wait! Before I delve into a long love story about the bread above, I just want to say that I couldn't muster up the energy to make another batch of blueberry muffins. I tried. I bought the blueberries and everything....they went moldy. Let's just say, we were blueberry muffined out and nothing, not even the allure of content for this here blog, could make me bake more. Besides, Round 2 totally won and I declare them the undefeated champion until I feel like making blueberry muffins again. Or, blueberry anything. Don't worry...it'll happen soon.

Now, what you've come here to hear about... The bread. The wonderous, crackly bounty of your fantasies. My fantasies include a river of nutella and a visit from Legends of the Fall era Brad Pitt. Who's with me? Oh, yes. The bread...

In the time it took me to ramble on and the time it took you to seriously consider going to do the dishes, you could have been well on your way to artisan bread thanks to the science and craft of Jeff Hertzberg, M.D. and Zoe Francois and their book Artisan Bread in Five Minutes a Day. I swear, I've been carrying around this thing like a bible.

I've craved the crackle ever since our first trip across the pond and haven't been able to satisfy my urges to slather butter and aged cheese on a worthy recipient. France has us whooped in the baking department and I just can't handle grocery store bread anymore. Except, I've been forced to do so...either that or shell out 6-8 bucks for a good quality boule which also requires a drive to the city. NO MORE, I SAY.

I made two loaves in two days and it's all because this one genuis idea... you can store high moisture dough in the fridge for over a week. Yes, you can.

I read the master recipe on Ivory Hut and gave it a go only to realize I needed to financially support the wonderment and buy the whole book. The end product is not much different in taste than my previous bread making attempt but it's all about the texture and aging. I find this method to give me crisper crust, chewier crumb, and more depth in flavor as the week progresses. I will now share the master recipe with you in the hopes that you can discover a life filled with baked goodness ( and, go get some nutella, too...oh, and buy the book. You'll love it.)

The Master Recipe ( Makes four 1 lb. loaves--- we did halfsies)

3 cups lukewarm water
1.5 Tbsp. granulated yeast ( or two packets of instant yeast)
1. 5 Tbsp. kosher salt
6.5 cups unsifted, unbleaches all purpose white flour measured by scooping with minimal pressure and sweeping off level ( I don't know why this is specified in every recipe in this book but I went with it and it worked fine- normally I spoon in and then sweep.)

Cornmeal for dusting

Special equipment: Pizza stone or other baking stone ( not totally necessary but important for the crackle.) Large 5 qt. lidded container.

1. Warm water slightly to about body temperature and add yeast and salt. You can add make this in a large mixing bowl or a lidded 5 quart container ( that way, you only dirty one thing because you're gonna store this stuff in the container. Or, you can start all this off in a 14 cup food processor or stand mixer.

2. Mix in flour until uniformly moist. Either do this by hand, with spoon, or in a 14 cup food processor or stand mixer, both fitted with a dough hook.

3. That's it. Once uniformly mixed, let it rest at room temperature for 2 hours. After 2 hours, you can make it or refrigerate the dough.

4. Once you're ready to bake, liberally sprinkle cornmeal on a pizza peel ( not the stone) or cutting board or counter top. This is where you're going to set your loaf to rise and you don't want it to stick.

5. Sprinkle the surface of your dough with flour and pull off a grapefruit size hunk ( that's about 1 lb.) Quickly form it into a ball by the "gluten cloak" method-- this means, stretch the surface of the dough around to the bottom, rotating the ball a quarter turn until all sides are tucked under. Resist the urge to knead- this whole process should take 30-60 seconds. Set the seam side down on the corn meal and let it rest for 40 minutes.

6. 20 minutes into the rest period, preheat your oven to 450 degrees F and make sure you have an empty broiler tray in there and the stone on the middle rack.

7. When the dough has rested for 40 minutes, dust it with flour ( dusted a bit too much) and score with a serrated knife into a pattern (tic tac toe, stripes, x marks the stop, etc.) and then carefully place your ball on the stone and return to the oven. Quickly dump about 1 cup of tap water into the broiling tray and shut the door real fast to trap the steam. THIS IS THE KEY TO THE MAGIC.

8. Bake for 30 minutes. Try to let it cool completely before you break in. Oh, when it first comes out, listen to it sing. Oh, the merriment. Confused about the 5 minutes part? Well, the whole process takes about 5 minutes of actual interaction with the stuff...maybe 15 minutes tops once you've cleaned everything up. I say, that's pretty good since I could be doing plenty of other stuff in between and still have hot bread in record time per day. And, it's yum.

Blueberry Muffins: Round 2

2010-01-12T21:30:00.007-06:00

There was no melty blueberry goodness in round 1. There was no inviting perspiration in round 1. This muffin brought it.

Aptly titled, the "To Die For Blueberry Muffins" are a serious front runner in my quest to find the best blueberry muffin recipe, ever. I think I may have to limit myself to three challengers ( and, I might pick a wimp for the third try so this one can win.) These were so moist, dense, and delicious... no residue but I'm starting to think that might be a good thing.

Something of note: the batter was like glue, keeping the berries from sinking to the bottom which I didn't even know I cared about until I realized I fully appreciated the even distribution. So, I checked back to round 1 muffins... there's no comparison.

(Oh, sorry about round 1, Trisha Yearwood. For what it's worth, I really liked your baked beans recipe and I sang "She's in love with the boy" for about three years straight....)

I found this recipe thanks to the fine community of Allrecipes.com I really like that there's a strong following at allrecipes.com providing invaluable information on how the recipes turn out, along with modification suggestions. I followed some advice and cut down the quantity of the crumb topping and did a 1/2 c. brown sugar + 1/4 c. white sugar mix ( instead of the 3/4 c. white sugar called for...this is because I ran out of white sugar.)

Crumb topping? Yes, that's right... and all was right with the world.

I'm not kidding. These are scary good. Seriously, look at this face I found in my evenly distributed berries...

Scary Good Blueberry Muffins

Source: Adapted from "To Die For Blueberry Muffins" by Colleen on Allrecipes.com
Yield- 7 big muffins

Ingredients

1 1/2 cups all purpose flour
1/4 cup white sugar
1/2 cup brown sugar
1/2 tsp. salt
2 tsp. baking powder
1/3 cup vegetable oil
one large egg, beaten
approximately 1/3 cup milk ( you'll see why the approximation)
1 cup fresh blueberries

For the topping:

1/8 cup white sugar
1/8 cup unsalted butter, cubed ( 1/4 stick)
1/8 cup flour
1 tsp. ground cinnamon

1. Preheat oven to 400 degrees. Line muffin tin with muffin liners.

2. Combine flour, sugar, salt, and baking powder in a bowl.

3. Add 1/3 cup vegetable oil and egg in a 1 cup measuring cup. Add milk until the total volume of all wet ingredients is 1 cup. Add wet ingredients to flour/sugar mix, gently stirring until dry ingredients are just blended.

4. Fold in blueberries then spoon into muffin tin.

5. To make crumb topping, cut the sugar, flour, butter, and cinnamon together in a small bowl with a fork until a coarse meal forms.

6. Top muffins with crumb mixture and bake at 400 degrees for 5 minutes then lower temperature to 350 and bake an additional 15-20 minutes or until a toothpick inserted comes out clean. ( The temperature change makes the outside crumb crust a bit crispy while preventing burning...I'm getting the hang of this.)

Blueberry Muffins- Round 1

2010-01-10T13:46:00.009-06:00

I dig a good blueberry muffin... the ones that are super moist, chewy, and leave a little residue in your mouth for hours after you eat them. The tops are sometimes sticky, too. Yeah, those ones.

As I sit here on this bitter cold Sunday (the first day I've had to actually sit and chill since the year started) I found myself craving the above. With a pint of blueberries in the fridge, WHY THE HECK NOT? Exactly. I mean, nevermind the fact that I gained 10 pounds over the last month eating every cookie and confection in sight. Oh, and nevermind that every gadget I have is on the fritz and not configured properly. You know how they say never make three major life changes in one year? Well, I think that should include technological devices...trust me, switching a computer, a cell phone, and cable service in the same week is bad news for post-holiday destress.

Anyway, about the muffins.

These Blueberry muffins were made with Trisha Yearwood's recipe in "Georgia Cooking in an Oklahoma Kitchen." They're good but not what I was after... remember the residue of which I spoke? Not happening here. However, you might find these up your alley if your style of muffin is light, moist, and more breadlike. I consider these a success either way since I didn't burn them.

Nevertheless, the quest for my dream blueberry muffin is now on.

Blueberry Muffins

Source: Georgia Cooking in an Oklahoma Kitchen by Trisha Yearwood

Yeild: 16-18 muffins

Ingredients

2 cups all purpose flour
3/4 cup sugar
1 Tbsp baking powder
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/2 cup ( 1 stick) melted butter
1/2 cup milk
2 large eggs, beaten
1/2 tsp. vanilla extract
1 1/2 cups fresh blueberries

1. Preheat oven to 350 and place liners in your muffin tin.

2. Sift dry ingredients together in a medium size mixing bowl . Make a well in the center and add butter, milk , eggs, and vanilla, stirring just enough to moisten the flour. Gently fold in blueberries.

3. Spoon batter into the lined muffin tin. Bake 25 minutes or until a toothpick inserted in a muffin comes out clean.

OH, hey! If you have a blueberry muffin recipe you think I'll like, hook me up! Thanks.

How to Make Butter

2009-12-08T20:17:00.010-06:00

I knew I'd abandoned the Spork but I didn't realize how bad it was until I saw my last post was back in October. OCTOBER! Have I not cooked nearly every night since then? Have no recipes been new? Do I have no travel adventures to share? The answer is "No" ( at least I think it is...I get confused with all those double negatives.) What I'm trying to say is, sorry, dudes. I've missed you. Can we still be friends?

You'll be happy to know that I've been baking more since we last met... not that I've been successful or anything ( pssst...if you're making bread this holiday season be sure to remember the baking powder. Especially if said bread is intended as a hostess gift...) Oh, and I've gained five pounds...that might actually coincide with the wee bit of knowledge I shall impart to you today.

Ready for it?

Okay. Prepare yourself to be hailed as chef extraordinaire when you bust out this culinary skill.

Yes, friends, I'm talking about making the butter. Just imagine yourself at your next holiday potluck...

Relative: "Mmmm, I just love Grandma's mashed potatoes. Oh, what did you make this year?"

You: "Me??? Why, I made a little something called THE BUTTER!"

Just don't tell anyone how easy it was and you'll totally be in the clear from helping with the dishes. Here's what you do:

Photo Credit: GwenElliott on Flickr ( Can you believe I didn't snap my own pic?) Thanks, GwenElliott-- beautiful shot.

Butter

Yields a 1/2 cupish

1 cup Heavy Whipping Cream ( the fresher and colder, the better)

1/2 to 1 tsp of kosher salt ( it all depends on how salty you like your butter.)

Special equipment: Food Processor and Fine mesh strainer or cheesecloth

1. Add cream and salt to food processor fitted with blade.

2. Constantly pulse the heck out of it. Seriously, first it will look like whipped cream followed by supremely thick whipped cream. It will trick you for a little while and you might give up on it, but don't. Keep it going. All the sudden, the thick cream will slosh and clumps of curds will separate from the liquid. I'm told the liquid is buttermilk but I really don't know. I'm concerned about butter here, people.

3. Discard the liquid and strain the curds through the cheesecloth or mesh strainer, pushing or squeezing out all liquid. Place in a ramekin or small bowl.

At this point, you could fold in seasonings or herbs or whatever strikes your fancy. I like it plain in all it's creamy goodness. Served immediately if a whipped texture is desired or form and chill.

Pretty easy, huh? You won't even break a sweat and you'll reap all the benefits of hours spent churning away. It kinda makes you feel like you should exercise to make up the difference. But, then again, why do that when you can consume mass quantities of homemade butter? The world makes sense again.

Pumpkin Pie Balls

2009-10-27T20:26:00.005-05:00

I decided to make cake balls again to take to our annual family hayride a couple weeks ago. Call me crazy because apparently I forgot how time consuming they can become. Call me awesome because I stumbled upon an even better recipe than my last attempt. I was looking for something thoroughly fall/hayride appropriate and Bridget at Bake at 350 totally came through for me. She calls these delicious autumn wonders "Pumpkin Spice Cake Balls" but I found that when adapted a tad, they can come out with the consistency of pumpkin pie. Okay, okay, "adapted" means I accidentally used a whole can of pumpkin instead of 1 cup and my cake fell because it was super thick and dense. Guess what? It turned out great. Since it was so moist, I added a 1/2 a can of cream cheese versus the standard full can and the sweetness and texture was spot on.

Here's my adapted recipe for Pumpkin Pie Balls
(Makes about 4-5 dozen balls)

1 box French Vanilla cake mix

1 full can of pumpkin ( not pumpkin pie blend- just straight up canned pumpkin)

2 tsp cinnamon

1/4 tsp ground ginger

1/8 tsp allspice

1/8 tsp freshly grated nutmeg

3/4 cup water

1/3 cup canola oil

4 large eggs

***********************************

1/2 can cream cheese frosting

***********************************

chocolate candy melts or almond bark

***********************************

Nuts, sprinkles, grated coconut, or reserved almond bark for decorating ( optional)

1. Beat all top section ingredients until blended and bake according to package instructions in a 13x9 pan. Cake should rise and toothpick should come out clean from center. However, since the cake is extra dense, it will fall when removed from the oven.

2. Allow cake to cool enough to handle. Crumble and smoosh the cake together- it will be pretty mushy. Add 1/2 can of cream cheese frosting and blend well. NOTE: I don't know why but I really prefer Duncan Hines cream cheese to Pilsbury. The Pilsbury one tastes like plastic cotton candy. Is that just me?

3. Shape into bite size balls and place on a parchment lined baking sheet ( you'll probably need a few.) Chill in the fridge for at least an hour. You want these to be pretty cold.

4. Melt almond bark or chocolate melts however you like but not over a direct flame. 10-15 second intervals in the microwave works well. Or, you can put a mixing bowl in a a stock pot to steam water in order to melt them. I'm pretty sure there's an actual piece of equipment for this but why buy one more thing?

I bought lousy bark from the convenience store because I thought I had some but I didn't and I didn't want to drive all the way to the Wal-Mart and get suckered into buying forty more things. Lousy bark or overheated bark may require the addition of shortening to loosen things up a bit. Add in small spoonfuls if needed until it is a smooth consistency that will easily coat your pie balls.

5. Remove balls from the fridge and individually dunk into the almond bark using a fork to remove from the bowl and a spoon to toss chocolate over the top. The use of a toothpick is very handy for replacing the ball back on the parchment paper. You can see a great example of this technique in action courtesy of P-dub here.

6. If decorating with loose bits like nuts or sprinkles, top while the chocolate is still tacky. If decorating with piped almond bark, wait until the chocolate coating is fully set.

I prefer these chilled but I also hate warm pie so, there ya go. I'd use your pie preferences as a guide here because, they aren't cake-like in texture at all. One last piece of advice...if you want any of these for yourself, hide them. I only got one.

How to Grate Fresh Coconut

2009-10-18T22:19:00.009-05:00

It's been a month since my last post and really even longer since I've been inspired to get creative in the kitchen. I tried so very hard to push myself to make something new but I just kept falling back to the comforts ( we had a lot of chicken potato burritos...)

So, it took our latest themed dinner party to break me out of my shell.

Ahhh, Indian Food night. I'd been looking forward to this theme for forever. I selected an amazing recipe for Southern Spiced Lahori Chicken Curry from Indian Home Cooking by Suvir Saran and Stephanie Lyness and I'd already sent Aubrey to the city to get all the unique ingredients. I was all ready to go except I forgot to get unsweeted grated coconut. No prob, they always have that junk at the Wal-Mart, so off I went.

I was wrong. There was no grated coconut to be found other than the severely sweetened version of which I despise. Oh, but wait... could they? Do they? YES, they do have real, actual, whole coconuts. Leave it to my Wal-Mart to finally come through with an off the wall item. I had no other choice.

I bought the little dude.

Now, I realize this isn't exactly a seasonal post. People are usually thinking about coconuts when it's a little bit warmer outside. As for me, it's the middle of fall and I need me some coconut. I put on some N'Sync to psych myself up and set out trying to figure out how to conquer the coconut. Fortunately, Indian Home Cooking has some suggestions as to how to crack into these babies.

Step one: They say to get a screwdriver or a sharpening steel to poke into the "eyes" in order to drain the coconut juice. HA! I say...

Step two: Pour out the juice or save to make a "lovely, sweet and very refreshing drink."

Psssh. I only had six hours until showtime.

Step three: "Bake the coconut in a 350 degree F oven to make the white flesh pull away from the brown husk." Sure, how long? Wait...it doesn't say!!! I went with 25 minutes.

Step four: Wrap the coconut in a towl and bang on it with a hammer to split it open...can do.

Look at that! It smelled deliciously toasty and I felt like such a success. Except, now's probably a good time to tell you that there was actually a second coconut partaking in this process. Just incase I screwed up on the time I left the second one in for about 35 minutes. This is what happened:

Oh, and that delicious toasty smell? Replace that with roasted windex and you've got an idea of how foul this was. I'm not quite sure if it was rotten to begin with or if the ten extra minutes did it in. Either way, 25 minutes worked great so I'd rather not try 35 again. Into the trash this went. Now, onward!

Step five: Use a flathead screw driver to separate the white flesh from the hard shell. (Not as easy as it sounds but doable... have no fear if it breaks away in small pieces. Oh, and it takes some force.)

Step six: Use a vegetable peeler to peel off the thin layer of brown skin.

Step seven: Grate on a grater or in a food processor--- ( use the processor- you've earned a break by now.)

And, that's pretty much it. It was actually much easier than I expected...not that I want to do this everyday or anything. One coconut yeilds a sandwich baggy full of freshly grated coconut. I only needed 1/2 cup so I froze the rest. In the end, the N'Sync tunage seemed much more appropriate for the task at hand...it just tried to seem tough.

She's ALIVE!!!!

2009-09-17T07:55:00.002-05:00

Apparently, I'm not destined to blog this month. But, hey, my whole point in writing this here blog is to allow myself to unabashedly lust for travel and food from around the world. Since I've actually been doing some of that stuff lately, I haven't had time to pine for it. I'm in it!

Needless to say, I haven't been cooking much for the last few weeks either and it doesn't look like that trend is gonna end anytime soon. Miami Little Theatre's "The Sound of Music" begins at the Coleman Theater tomorrow night and I bear the title of "dresser" this time. That is, I get to help 7 kids through 9 costume changes one of which happens in less than a minute flat. But that's beside the point! The point is as soon as I get a break, I'm back baby. Then you'll get to hear all about what I've been up to, how Aubrey caught the biggest fish ever, how I'm the worst barterer in history and how my bud Tasha did a town OTHER THAN Tulsa...

Eating in Santa Fe Pt. 1: The Santa Fe Farmer's Market

2009-09-04T19:59:00.020-05:00

Sorry again for the hiatus. I'm sorta lousy at blogging and traveling at the same time. Great quality to have for a travel blog, I'm sure. Also, sometimes, I get too hungry to photograph and document my food adventures which makes content a bit of a challenge.... that's another story though that involves the fact that I have no flash and tend to cook at night. Gah!

Anyway, point is, we've been hittin' the road pretty hard these days. Last weekend, we went to Santa Fe for a fishing/shopping getaway with pals Kevin and Sindy. Last time I was in Santa Fe, Aubrey got food poisoning. This time, he got sick in advance. I'm not quite sure what it is with him and traveling west on I-40. Something deep within him rebels. Either way, he doped up and recovered nicely which made for a pretty fab trip.

Now, onto the delciousness...

I know, I know- how can I write that Aubrey contracted food poisoning last time and recommend great eats in the same post, right? It's real easy. I'll start with what NOT to eat...and that would be McDonald's New Mexican inspired Green Chile Double Cheeseburger. Just don't do it.

Instead, get the real deal. Santa Fe is known for it's roast hatch green chile and you can get a pretty good whiff of it throughout downtown where roasters are turning their roasting aparatuses like mad men. I have no idea what these spinner things are called ( roasters perhaps?)...I just know they work.

Sindy and I got our chile in the form of fresh baked Green Chile bread from the Intergalactic Bread Company. They're featured in the current issue of Edible Santa Fe and known for their free form loaves made with locally grown ingredients. Oh, and, you can only get it if you travel to New Mexico- they only sell it at farmers markets in Santa Fe, Los Alamos, and Taos. So, since we were there and all...we got some. Of course.

But we didn't stop there.

The Santa Fe Farmer's Market is sprawling with vendors boasting goods of all varieties and colors. For instance, I learned that there are at least seven different types of eggplants and probably more...

Likewise, I've never seen so many different types of tomatoes in my life.

That's B & B Farms of La Mesilla, New Mexico ( thanks for the hand modeling) and they had some pretty amazing cherry tomatoes that we snatched up. They also had the BEST blackberries I've ever had in my life. I sampled one and they said, "I bet you'll have to buy some" and they were right. I bought some, promptly ate them, and snuck back for a few more "free" samples-yeah, they're pretty much crackberries.

With bread and tomatoes, all we needed was a little cheese (aged cheddar made with goat's milk, to be exact) and we had ourselves a fine lap lunch. We walked around for a while to find the perfect bench on which to sit and enjoy it. I think we made a great selection.

Entertainment in St. Louis- Herbaria Soaps (WINNER UPDATED)

2009-08-24T18:32:00.016-05:00

Okay, so soap making may not be the first thing that comes to mind for entertainment in St. Louis. Afterall, there are plenty of pro-sports teams, cool jazz joints, and other rambunctious activties. Nevertheless, I highly recommend you check out Herbaria, a little soap company on The Hill where scents of lavender and peppermint win the sensory battle of a ten foot section of the charming streets, leaving you clammering to get into the door for a better whiff. And, whiff you may...

There are plenty of sniffs to go 'round like those of Lycopene Tomato, Indonesian Safflower, and Patchouli Hemp ( to name a few.) You can even pick up some incredible handmade soap dishes to hold it all in.

The cool thing is, they give tours of how everything is made and are completely welcoming.

I love that every product is made independently and free of chemicals- we're talking pure vegetable goodness here. I also love that Herbaria granted me my first "paid" photography gig- trade photos for their website for free soap and THAT, friends, is a gift I'm passing along to you.

All you have to do is leave a comment telling me what recipe you'd like me try and make next and you're entered to win a bar of Avocado Lemon soap!

"What? You're giving away a bar of soap??" This isn't just any soap, people. Husby will attest to the quality and let me just say, he doesn't give a flip about soap...usually. The Herbaria Licorice Bar has him won over for good. I really wish I liked black licorice because it makes the entire bathroom smell like it. That's some good soap.

They were slicing up freshly made Avocado Lemon bars while we were there so this is your chance to get a piece of it.

Winner will be randomly drawn using random.org and announced on Thursday morning ( 8.27.09) I'll accept entries until the very moment I get up on Thursday morning ( around 7:00ish, give or take a snooze.)

Now go come up with something good for me to make!

UPDATE: April!- You are the lucky winner of a bar of Avocado Lemon Soap! Random.org had the harrowing job of randomly picking 1-4 entries and you got it. Congrats. Now, go take a shower.

Eating in St. Louis- Guido's Pizza and Tapas

2009-08-20T20:25:00.010-05:00

When we weren't risking rash and arrest in St. Louis last weekend, we went on a normal bike ride through one of my favorite neighborhoods of St. Louis known as The Hill District. The Hill is a predominantly Italian community populating roughly 50 square blocks south of downtown where Italian immigrants began to settle as early as the mid-1800s.

I love the character of the streets from the green bricked buildings and uniquely painted doors to the prideful fire hydrants and people walking around with bread. And, oh yeah... that's pizza you're smelling in the air...

Never come to The Hill on a full stomach. I mean, that's just crazyness. In fact, you might want to skip breakfast to make some more room for the tasty deliciousness to be had all around. We decided to try out Guido's Pizza and Tapas as it's rated one of St. Louis Magazine's Best 35 restaurants. Oh, and because it's perfect for the person who can't make up their mind ( like, me, for instance.)

The menu is extensive and decidedly diverse, ranging from albondigas to calamari, homemade lasagna to mediterranean mussels. Though I'm sure the tapas are great, you don't go to a mexican place to order a cheeseburger and you don't go to The Hill to eat anything other than Italian. That's as far as my decision making got us, though.

We started with drinks and a salad to share with the house vinagrette and provel cheese while we studied our options. Mmmmm....

Ultimately, when I was about to order a cheese pizza and some lasagna, we saw this massive plate of pasta go by and had to have it to share.

The tortellini was filled with a blend of veal and pork served in a buttery cream sauce and topped with peas, pruscutto, and freshly grated parmesean. You know how sometimes Italian restaurants shoot for rich and just end up salty? This was spot on rich. We were in Italian heaven. And, don't be fooled by all the sharing... we left fully stuffed and satisfied with food left on the plate all for under $25.00. Seriously, it's worth a trip to St. Louis just for this.

2009 World Naked Bike Ride- St. Louis (NSFW)

2009-08-16T20:56:00.020-05:00

Let me just start with the answer to your question...

Aubrey's buttcheeks are just fine.

And, YES, he did ride completely naked if you don't count the wig, tie, and shoes. ( We felt the tie added a touch of class, don't you think?)

Photo by Egan O'Keefe

Hundreds of people turned out for the cause, which was largely to protest big oil, car dependency, negative body image and, well, clothes.

The pre-ride festivities began at Tower Grove Park ( a very appropriate Victorian-style garden) in the heart of St. Louis. After nightfall and once everyone was sufficientyly painted and nude, the riders beat a path that led them past hundreds of cheering spectators (most supportive) and ended with a bash at the Atomic Cowboy. All fears of arrest were abandoned when it was evident the police were cooperative- They even gave the riders a full escort most of the way, resulting in the most naked "naked bike ride" to date in the city.

I expected hilarity and fun but what I didn't expect was the level of community, trust, and general appreciation for mankind. No one was out to judge, everyone was super kind and even as out of towners, we were instantly welcomed. It was actually extremely refreshing. Still, I wasn't about to bare it all- I'm not a pilgrim, I swear! I'm just keeping all my options open for becoming the President someday. I did help out, though...

I met (and painted) an older woman who said she had made it a point every year of her life to do something new and wild. I was completely impressed and inspired. I'd never painted anyone's naked body before so I figure I can just count that experience and keep my clothes on.

It took Aubrey a good 30 minutes to warm up to the idea of the breeze he'd soon be feeling. Mid-strip down he turned some heads and got a little media attention ...

This was for the St. Louis local alternative news, River Front Times. You can check out his interview here. Later in the video, you can see his naked butt go by in the background...

While everyone is concerned about the state of Aubrey's buttcheeks, the questions I'm getting asked the most are" How could you stand someone else seeing your husband naked?" or "you let him be around naked women??!?!?!" with nervous laughter and condemnation from a hundred generations of wives before me. Is there something I'm missing here? I'm just not seeing a problem.

The last thing the naked bike ride was about was sexuality... it was a celebration of humanity

I decided to put some skills from the Tulsa Digital Photography Group to work on photographing strangers. If you came to this post from the card I gave you, thanks for modeling for me! Message me for copies of your portraits.

Wondering why I didn't post any REALLY naked pics? This blog is shy. =)

(This blog is also practicing the golden rule for naked pics posted on the web. Fingers crossed, eh?)

Got Anything Fun Happening This Weekend?

2009-08-13T22:55:00.004-05:00

Well, do ya? That's the question that starts popping up late Thursday afternoon with an all day blast come Friday morning when you work it office style. Usually, my response is a mix of, "Not really...I finally get to relax at home" or "Yeah, we're going to Tulsa..."- sometimes I give the same answer in the same day, to the same person.

This weekend is different...

It's a weekend to separate the men from the boys...

In fact, this weekend will be recounted again and again through the course of our ENTIRE LIVES....

This weekend, my husband will be riding a bicycle in downtown St. Louis, bare-ass naked.

That's right. When Aubrey commits to living life adventurously, he does it in style. Birthday suit style.

When he heard the 2nd annual World Naked Bike Ride would have an event in St. Louis- close enough to get to but not close enough to be recognized- he was all over it. I'm pretty sure he has a secret quest to build the most embarrassing portfolio of experiences to torment the kids we will one day acquire... and he's succeeeding. But, is there another point to having kids?

It takes a while to appreciate the humor of, say, getting locked out of the house naked or, puking when you think the relish your dad just smeared on your face is actually a booger. But, you know? I think I get it. Not quite ready to relive the public nudity thing yet, though... so, I will NOT be riding naked. I don't think my butt cheeks can handle a ten mile ride in the nude. I don't think Aubrey's buttcheeks can handle it either but he's having none of that talk of talcum powder.

I still haven't figured out why anyone would do this of their own free will. I'd have to be double dog dared and then I'd still flake out. "When else could you ride your bike naked down the street?" is all Aubrey has to say about it. I've safely never actually wondered when it might be appropriate for me to do that. But, I've got to see it. Will I see you there? Got anything fun happening this weekend?

Zucchini Bread

2009-08-09T21:24:00.008-05:00

My heightened awareness and possession of zucchini this season has led me to seek out many ways to make it. Zucchini and squash stir fry can only take me so far and, after the massive chicken and zucchini failure, I was on a hunt for something new and different that I could master. So, of course, I had to set out trying zucchini bread when a friend suggested I make it with this giant zucchini I'd acquired. (I should have taken a picture of it next to my head for perspective...)

I wasn't immediately sold on the idea...I mean, banana and pumpkin, yes, but whoever heard of zucchini bread? I entertained visions of providing my bread to unsuspecting receptacles... "Oh, wow, that's delicious" they would say. "What is that making my taste buds swoon?" Then I would squeal out, "It's...It's... Z-Z-ZUCCHINI!!!" and all would herald me as a creative extraordinaire. MUhahahaha.

Very quickly, my dreams were crushed. Sadly, everyone and their mother has had zucchini bread in my town except for me. Even MY MOTHER said she used to make it all the time and she's not even from my town. Oh, and, the above scenario is based on a very optimistic view that I wouldn't burn the thing. Yet, I was still set on making it depite the fact that my bud bailed on providing the recipe. Plus, I was pretty determined to find someone who hadn't had it before.

I came across this foundational piece at allrecipes.com and modified it resulting in less fat and full deliciousness. I reduced the sugar and used half white and half brown. I swapped half the oil for applesauce and to make up for what I feared would be a loss in moistness, I added an additional cup of grated zucchini. Hey, I had to get my tricks in there somewhere and, guess what? It was a winning combo by all accounts - even from experienced zucchini bread eaters. I'll definitely be making this again ( especially since the zucchini supply hasn't diminished at all)

Zucchini Bread ( adapted from Mom's Zucchini Bread and Allrecipes.com) Makes 2 loaves ( one to eat- one to share!)

3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs
1/2 cup vegetable oil 1/2 cup applesauce
1 cup white sugar 1 cup brown sugar
3 teaspoons vanilla extract
3 cups grated zucchini
1 cup chopped walnuts

1. Preheat oven to 325 degrees F (165 degrees C). Butter 2 8x 4 inch loaf pans.

2.Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
Beat eggs, oil, applesauce, vanilla, brown and white sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.

3. Bake for 40 to 60 minutes, or until toothpick inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

4. Deliver second loaf to the neighbor but don't tell them it's zucchini bread, just in case they haven't had it before.

Score! They hadn't had it. Mission complete.

Happy Birthday, Aubrey

2009-08-07T12:18:00.006-05:00

Aubrey has managed to drag his birthday celebrations out as long as humanly possible. He had a week's worth of festivities and well wishes. Last night marked the end when I finally was able to make him his favorite Irishy birthday dish...Horseradish Shepherd's Pie. Oh yes, you've seen this recipe before. But THIS time, the flames on the pie were intentional.

We listened to very Irishy music and slammed pints of Guinness. It was all very authentic, mmm hmm, definitely. To round out Aub's current obsession with all things Irish, I gifted him a couple tickets to see the legendary Shane MacGowan of The Pogues in Kansas City on October 25th. Did you know Shane MacGowan once ate Volume 3 of a Beach Boys album because he thought he was convincing the Russian Ambassador of the worthlessness of American Imperialism. Huh? What? That's what I said. But, the dude's got something. He really does.

And you can find out what it is! If you can't get to Ireland for a pub crawl, this might be the next best thing. Tickets are still on sale here for their American Tour dates near you. If you go to the one in KC, look for the horribly out of place short mexican girl... that'll be me.

Happy Birthday, darling!

Julia Child's Ratatouille

2009-08-03T21:24:00.006-05:00

I'm not a huge TV watcher. When I do watch, I'm usually drawn to the food network and those weird food shows on the public station. Despite this, I only recall catching a Julia Child show twice in my whole life. Strangely, I could recognize her voice anywhere. Julia Child is a culinary fixture, the literal voice of a movement, the Chuck Norris of the kitchen. To many, her recipes are timeless classics. To others, her dishes are antiquated and reminiscent of a time long before I was wielding a spatula, that's for sure. The Julia of my mind leans toward the latter...a person you know through the collective filters of popular culture, certainly not accessible. Definitely not an inspiration to me.

When I read Julie & Julia, (a book inspired by the true story of a pioneering food blogger who randomly decides to make all 524 recipes from Mastering the Art of French Cooking in 365 days) I expected to be alienated, punished for not knowing a thing about Julia Child- a no-no in the food world. Instead I found something I could relate to... a real life Julia seen through the eyes of someone like me- a complete and utter non-pro. Did you know Julia Child started cooking when she was 32? If that's not an inspiration to try new things, I don't know what is.

In celebration of the triump of two 30ish women with the cajones to try something new, I decided to get all Julie/Julia and make a recipe from MTAOFC myself. I chose Ratatouille because it looked the EASIEST! Guess what? Not Easy! Am I a convert to Julia's ways? Absolutley not. Do I respect them? Completely. Just be prepared to do a lot of dishes because one dish wonders are not Julia's forte. And remember, do as Julia says!

Ratatouille- From Mastering the Art of French Cooking ( sourced from Bon Apetit August 2009)

6 Servings

Ingredients
1/2 pound eggplant
1/2 pound zucchini, trimmed
1 teaspoon salt
7 tablespoons olive oil, divided
1 8-ounce onion, thinly sliced (about 2 cups)
2 green bell peppers, thinly sliced into strips
2 garlic cloves, pressed
1 pound firm but ripe tomatoes, peeled, seeded, cut into 3/8- to 1/4-inch-thick strips
3 tablespoons minced fresh parsley

1. Promptly freak out about eggplant looking like a Conehead. Impersonate Coneheads for 3 minutes while watching the eggplant impersonate James Dean in the fridge.

Peel eggplant; cut lengthwise into 1/4-inch-thick slices, then cut into 3-inch-long, 1-inch-wide strips. Cut zucchini into same size strips. Place vegetables in large bowl; sprinkle with 1 teaspoon salt. Let stand 30 minutes. Drain; dry with paper towels.

Heat 4 tablespoons oil in large skillet over medium-high heat. Working in batches, add eggplant and zucchini to skillet; sauté until light golden, about 1 minute per side. Transfer to plate; reserve.

Add 3 tablespoons oil to skillet; heat over medium heat. Add onion and peppers; sauté until just tender, 10 to 12 minutes. Stir in garlic. Season with salt and pepper.

Place tomato strips atop onion-pepper mixture in skillet. Sprinkle with salt and pepper. Cover skillet; cook over low heat until tomatoes begin to juice, about 5 minutes. Uncover; baste vegetables in skillet with juices. Boil until juices are almost evaporated, 2 to 3 minutes.

Transfer 1/3 of onion-pepper-tomato mixture to 2 1/2-quart pot; sprinkle with 1 tablespoon parsley. Top with half of eggplant and half of zucchini, then remaining onion-pepper-tomato mixture; sprinkle with 1 tablespoon parsley. Layer remaining eggplant and zucchini over; sprinkle with 1 tablespoon parsley. Cover; simmer over low heat 10 minutes.

Uncover; tilt pot and baste with accumulated juices. Increase heat to medium; simmer uncovered, basting several times with pan juices until only 2 to 3 tablespoons juices remain in pot, watching closely to avoid scorching, 10 to 15 minutes longer. Season with salt and pepper.

You get all that? Makes Rachel Ray seem downright concise.

When you get all the dishes done, be sure to see Julia go to the masses when Julie & Julia, the movie, opens on August 7th.

Meat and Potato Pie

2009-07-26T16:22:00.006-05:00

Wow, has it really been over two weeks since my last post? It's not due to laziness in blogging...I promise! It's more like zero time to invest in securing ingredients unknown to the Wal-Marts in my town and only a fraction of my normal energy for such causes. Work has been demanding my whole existence for the last few weeks. At such times, I look to tried comforts, readily available and up for the task of satisfying the ravenous hunger of 10 working men or at least me and Aubrey for a couple days. That's right- Meat and Potatoes. This recipe is my mother's and it happens to be easy as pie... HA! I crack myself up. I like to have a vat of Louisiana Hot Sauce to go along with this and let me just say, I love any opportunity to use the stuff. Did you know my mom is the charter member of M.A.T.O.C ( Mothers Against The Overuse of Condiments)?? It's a one woman club but she's as active as a full force. Oh, mother... whatever will I do with you? I know, I'll make your flippin' amazing pie!

Meat and Potato Pie

(Serves 6 sorta hungry people and 4 really hungry people.)

Ingredients

1 pound lean ground beef

1 medium onion finely diced

1 Tbsp. minced garlic

Lawry's season salt ( the comforts are back!- this was the only seasoning I used through college.)

4 cups peeled and diced russet potatoes

1 can cream of mushroom soup

1/4 to 1/2 cup milk ( for thinning and rubbing onto top crust)

1 pkg. prepared pie crust ( top and bottom- I like Pilsbury in the red box.)

1. Brown beef with onions, garlic, and season salt to taste in a large pot. Drain of excess fat.

2. Preheat oven to 350 degrees.

3. Add potatoes, soup to the beef. Stir in milk as needed to thin out if you added more potatoes. Mix and season again to taste. Heat over medium high until bubbly. Reduce heat to low and cover for 30-40 minutes until potatoes are nearly soft. Stir occasionally and briefly.

4. While potatoes are getting all soft, prepare a 9" pie dish and get the crust out of the fridge so it will be near room temperature. Place the bottom crust in the pan.

5. When the meat and potatoes are done, add to pie dish and top with top crust. Feel free to get all fancy with crimping the edges to seal. I use the ol' fork method of pressing the tines into the dough around the edge to create a seal. Guess what? I totally just learned that the fork prong things are called tines. Yay for Google.

6. Cut slits into the top crust and rub a bit of milk on top to make a delicious golden crust.

7. Bake for 40-45 minutes, or until golden and not burned ( important.) You may want to put a baking dish underneath in case you overfilled. Not that I've ever done this, of course.

Yay! Let's eat this muther!

Top-Crust Peach and Cardamom Pie

2009-07-10T21:19:00.006-05:00

It's the moment you've all been waiting for.... I actually baked something without destroying it on my first go. Not only that, but it was my first ever pie- from scratch. Oh, yeah.

I didn't mill the flour or anything, but you get the point. Not only that, I utilized my whole patch of fresh Porter Peaches so I felt very old-fashioned, indeed. The occasion called for my Big Band playlist. If you're ready to embark on the "pie from scratch" journey or if you're an old pro looking for a new twist on the standard peach, this is sure to flip your wig. Newbies like me will enjoy the entry level pie rolling skill requirement!

Top- Crust Peach and Cardamom Pie

Bon Apetite, August 2009

Serves 8 ( or Aubrey and I over 3 days)

Crust:
1 1/4 cups unbleached all purpose flour
1 1/2 teaspoons sugar
1/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
3 tablespoons (or more) ice water

Filling:
2 1/2 pounds firm but ripe peaches, peeled, halved, pitted, sliced 1/2 inch thick****
1/3 cup sugar
2 tablespoons cornstarch
2 teaspoons fresh lemon juice
1/4 teaspoon ground cardamom
1 egg, beaten to blend (for glaze)
1 1/2 tablespoons sugar in the raw

2 1/Special Equipment: scalloped cookie cutter ( or, in my case- a mini tart dish)

**** We'll talk about this!

For crust:

1. Blend flour, sugar, and salt in processor. Add butter; using on/off turns, process until mixture resembles very coarse meal. Add 3 tablespoons ice water; process using on/off turns until moist clumps form, adding more ice water by teaspoonfuls if dough is dry.

2. Turn dough out onto lightly floured work surface and knead briefly just until dough comes together, 4 to 5 turns. Flatten dough into disk; wrap in plastic and chill at least 1 hour. Can be made 1 day ahead. Keep chilled.

3. Line large baking sheet with parchment paper. Roll out dough on lightly floured work surface to 13-inch round. Transfer dough round to prepared baking sheet and chill 20 minutes. Using 2 1/2- to 3-inch heart-shaped or scalloped cookie cutter, cut out shapes from dough, spacing close together (leave cutouts on baking sheet). If necessary, remove dough scraps, reroll, and cut out additional shapes for total of about 20. Chill on sheet while preparing filling.

For filling:

1. Position rack in center of oven and preheat to 400°F. Place peach slices in medium bowl. Add sugar, cornstarch, lemon juice, and cardamom and toss to coat.

2. Transfer peach filling to 9-inch-diameter glass pie dish. Carefully arrange cutouts atop filling in slightly overlapping concentric circles, starting at edge and working toward center, covering filling completely. Brush crust with beaten egg, then sprinkle with raw sugar.

3.Place pie on rimmed baking sheet. Bake until crust is golden brown, peaches are tender, and juices are bubbling thickly at edges, about 45 minutes. Transfer pie to rack and cool at least 30 minutes. Spoon warm or room-temperature pie into bowls.

****EASILY skin peaches by blanching them... that is, pop them in boiling water for about 30 seconds, transfer to iced water for 30 seconds and watch those skins come off like butter with just the slightest rub down. It took me a mashed peach and a quick Google to figure this out.

You probably won't believe me that I didn't burn it since I didn't get a good pic of the full post-baked product. But, trust me. It came out golden, bubbly, and thick. Delicious warm and even better cold the next day served in cups.

Chicken Breast and Zucchini Pappardelle FAIL!

2009-07-07T20:01:00.007-05:00

It's dangerous this time of year to leave your car windows down... you're likely to end up with a backseat full of zucchini. I can't turn the stuff down fast enough so we are swimming in it and in desperate need of zucchini related recipes. I decided to try a recipe I saw in Gourmet for Chicken Breast and Zucchini Pappardelle. Uses zucchini? Check. Uses basil?!?!?! Double bonus. In the quick and easy section??? SCORE!

Somehow, I managed to overlook a slightly important detail- It's called Chicken BREAST and Zucchini Pappardelle not Chicken THIGH, stupid. Don't worry... the oversights don't end there.

For reference, here's the recipe:

Chicken Breast and Zucchini Papparedelle
Gourmet June 2009
Serves 4 ( I cut it in half in both quantity and quality!)

1 pound zucchini, trimmed
2 garlic cloves
4 boneless chicken breast halves with skin (1 1/2 pounds)
1 tablespoon olive oil
2 tablespoons water
1 cup torn basil leaves
S & P

Equipment: an adjustable-blade slicer

1. Shave zucchini lengthwise (1/8 inch thick) with slicer and put in a large bowl. Thinly slice garlic and reserve separately.

2. Pat chicken dry, then cut crosswise into thirds. Season all over with 3/4 teaspoon salt and 1/2 teaspoon pepper. Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Sauté chicken in batches, skin side down first, until browned and just cooked through, 8 to 14 minutes total. Add chicken to zucchini.

3.Add garlic to skillet and cook, stirring, until pale golden, about 1 minute. Add water and scrape up any brown bits, then drizzle over chicken. Add basil and 1/4 teaspoon salt to bowl and toss until zucchini wilts slightly. Season with salt and pepper.

See step number 2? That should have been broken down into smaller portions for me I guess because I thought I was supposed to add the zucchini to the chicken...in the skillet! Forget delicate wilting with light chicken breasts. I had a grease fest of savory chicken thighs with slippery squash ribbons. Flavor was top notch... seriously, the combo was delicious. The texture was so very wrong. It prompted Aubrey to say, "What's this called?" "It's called Chicken Breast and Zucchini Papparedelle, why?" " Now it's called Chicken Breast and Zucchini Pappardelle FAIL!"

So, lesson learned? Amending recipes is great! In fact, here are a couple tasty-sounding versions at Eat and Greet and Epicurious Reviews. So, feel free to play around in the kitchen. Just so long as your willing to accept an alternative dinner in the face of abject failure ( In my case, egg sandwiches.)

Porter Peaches

2009-07-06T12:09:00.016-05:00

It's officially peach season and the only time of year when Porter, Oklahoma becomes a foodie destination. Though a few cities fight for the title, only Porter reigns supreme as the Peach Capital of Oklahoma (or, so it says on the water tower. OH, and I'm not kidding about this...there is a big heart painted on the side that says "Billy Bob loves .....?" I couldn't make out the second name! I bet it's Charlene.)

Porter Peaches are delicious. I bought a 1/4 peck of Redhaven as they were a bit more tart and I have baking intentions. You can also get Belaire, the sweeter variety. You DO have purchasing options to consider but I recommend Livesay Orchards as they are friendly, conveniently located to my in-laws' house, and the store is quite cute. You can even pick your own bushel by heading out to the trees.

If all this talk of sweet, juicy goodness has you jonesin' for some cobbler, you're in luck.

The annual Porter Peach Festival is on July 16th, 17th, and 18th. It's fairly artsy-crafty ( more on the crafty side,) they usually have an old car show, they crown Miss Peach, and you can catch the tractor races, too. The festivities are okay but the real thrill is the excitement in the air at all the orchards where you can buy stuff like peach salsa, BBQ sauce, jams, chutneys, butter, the works. Someday, I'll have to go to Georgia to compare!

An Oklahoman Fourth of July!

2009-07-05T17:22:00.014-05:00

Hope everyone had a happy and safe Independence Day!

Even though we love to get out of the U.S. as much as possible, we can go All-American with the best of them. To do so, we head DEEP into the country...that is, we go to Porter, Oklahoma. Every year, Aubrey's parents throw a pretty killer party and shoot off some serious fireworks.

Do you see that up there? Aubrey launched it. You can buy this stuff no questions asked. I'm not sure this California girl will ever get used to it:

Mmmmm, nothing like the smell of sulfur in the air to bring people together ...

Tasha Does Tulsa came out of her city shell to join the festivities, despite the high likelihood of vehicular difficulties. Last year, she popped her tire on the gravel road. Psh... city driver.

At least she didn't hit my parked car... again.

Sindy In Tulsa ventured out yonder, too. Her hubby tried to get her to ride a horse but it wasn't happening.

Activities included Four-wheeling...

Jumping off the storm shelter...

And generally awesome pyrotechnic stunts.

Thanks, Oklahoma.

How to Dry Coriander Seed ...

2009-07-01T17:59:00.006-05:00

How DO you dry coriander seed? Wait a minute.... What the heck IS coriander?

Well, until about three months ago, I'd never heard of or cooked with coriander, much less did I know about it's origins and roots. I am now so very glad I gave this spice a try. It is extremely common in dishes around the world, especially Indian dishes, as it's a key spice in Garam Masala.

Word of warning... if you don't like cilantro, you may not like coriander. Why? Because they're from the same flippin' plant. Cilantro is the leaf and coriander is the seed. [UPDATE: Because they are the SAME plant. The name "Cilantro" commonly refers to the leaf while "Coriander" commonly refers to the seed.] I happen to be on the side of the fence that ADORES cilantro so, I think coriander and I are gonna have a promising relationship...that is, if I learn how to dry it.

Coriander can be used green but is commonly used dried whole or ground. The best time for harvesting is when the cilantro leaves are starting to brown, usually late summer or, if you live in Oklahoma...right about now. It made sense to me to pick off the seeds and let them dry away.

Guess what? It is so not the officially recommended method. I should have googled first but here is the answer to our question: Cut stems, hang to dry for a week or so inside a bag or over a bag until seeds have FALLEN OFF... that is, of their own accord. As in, no work necessary. As in, a half an hour saved. Then, that's that. Store in a dry, sealed container. So, if you are growing Cilantro and just chucking the seeds, give this a shot. It'll be worth it.

Chicken Potato Burritos

2009-06-30T20:51:00.008-05:00

When I was younger, "What's for dinner?" became synonymous with "What type of burrito are we having tonight?" My mom is master inventor when it comes to burritos and when I was 14, she out did even herself. The year? 1999- The summer of the burrito. Along with the standard rice or beans, we had peanut butter and jelly burritos, hot dog burritos, even thanksgiving dinner burritos. Recipes? Hah! My friends came to dinner just to see what my mom could fit inside a tortilla.

I've since abandoned the hot dog burrito and occasionally make the corned beef hash burrito but just one invention has found it's way into regular rotation at our home....it is the chicken and potato burrito.

It took me forever to work up the courage to make this burrito. It's just one of those untouchable meals from your childhood that you can't make better than your mom, you know? I've added a few ingredients since it's humble beginnings but I gotta say... it still tastes better out of mom's kitchen. In the spirit of her free filling nature, I've provided you a rough guide to burrito heaven.

Chicken Potato Burritos

(Makes 8 hefty burritos)

Ingredients ( add more or less of anything depending on how you like it)

1 large boneless skinless chicken breast, cubed

4 largish potatoes, diced

1 medium onion, diced

1 green bell pepper, diced

Dark Chili Powder

Cumin

Lawry's Season Salt

Minced Garlic

1. Brown chicken in a skillet over medium high heat. Add in garlic and seasonings to taste.

2. Add onions and bell pepper and potato. Season a bit more to taste.

3. Cover and reduce heat to low. Leave covered for 15 minutes. When you open it, potatoes will be soft and starting to brown. Let's observe a moment of sizzle.

4. Raise heat to medium-high and brown until you have all those delicious brown bits. Serve in warm tortillas with cheese, salsa, and... and...and... I like mayo on it, okay? Feel free to go with sour cream like Aubrey but I'm pretty sure the entire country of Belgium would support me.

I'd love to hear about meal inventions from your past... Seriously, I can't be the only one with a mom who made bologna and cheese burritos can I? Anyone? Anyone?

Six Flags Over Texas

2009-06-24T12:41:00.005-05:00

Aubrey and I just returned from a weekend getaway to Dallas to visit our buddy, Ritter, and a handful of terrifying roller coasters at Six Flags Over Texas.

Before I continue, can I just say something? The TITAN is by far the scariest ride I've ever been on. I had to ride it three times just to be sure. Want an indication of how insane it is? I temporarily lost vision from the force of going down the drops and around the bends... every time.

I lost my sight, people! Plus, if you try to hold your hands up, they just come back and slap you in the face. So, it scares you blind and then insults you. That's a bad ass roller coaster.

If coastering is up your alley and you've always wanted to test your upchuck reflex, this is the place for you. Go for it! Aubrey and I knew we wanted to go to Six Flags for our anniversary but we were planning on driving to St. Louis. At the last minute, we switched to Dallas. Oh, and we included Ritter.

The point I'm making is, don't let proximity and the college roommate that won't go away keep you from doing something new and fun. And, if you buy tickets online, budgeting is less of an obstacle, too. Adults get kids prices when you buy in advance. Just 31 bucks a piece! Plus, we breezed by a bunch of dopes in line who paid full price and we got straight in the park.

One of the things I'd like to do with this blog is inspire people to get up and go do things they've always wanted to do but think they can't. Experience adventure around the world, even if that world is a land at an amusement park. The lines weren't horrific, the giant fans took the edge off the heat, and it was generally a good "six flags day."

You've got nothing to lose ( except your vision.)

Summer Vegetable Farfalle

2009-06-16T19:06:00.002-05:00

I can't claim to go way back with this hippie of a meal. We're relatively new friends. To me, a meal wasn't a meal unless it included a nice helping of meat or, as some midwesterners like to call it, food. Fortunately, I decided to try this dish with absolutely NO MEAT last summer. Much to my surprise, I dug it. Really. Plus, there's something completely peaceful about preparing a meal of fresh veggies and herbs from your own garden. Mine are growing like freaks right now...

So, in addition to being super tasty, this dish helps make good use of the basil attempting to consume my pots and my fantasies. What could go wrong with basil on basil? It's not like I'm baking it. And, yes, I realize there's no basil in the pic... it was being shy today.

Summer Vegetable Farfalle

Adapted from The Pioneer Woman's "Farfalle with Zucchini Recipe"

Liberally serves 2 plus leftovers!

Ingredients

2 small to medium sized zucchini, diced

1 small pkg. grape tomatoes, halved

1 medium white onion, diced

3 cups Farfalle pasta

1/2 cup white cooking wine ( I used Chardonnay I had open)

1/3 cup half and half

A generous amount of chopped herbs including basil ( I used about 12 large sweet basil leaves, a large sprig of oregano, and about 15 leaves of another basil variety that I don't know the name of...)
3 Tbsp. Extra Virgin Olive Oil

3 cloves of garlic, minced

1 cup freshly grated parmesean cheese

Kosher salt and Fresh Ground Pepper

1. Get your pot of water on and cook the Farfalle according to directions until al dente.

2. Add 2 tbsp. of extra virgin olive oil to a pan ( one that you can scrape to deglaze) and heat medium- high. Add zucchini and brown. Season with salt and pepper.

3. Remove zucchini to a plate. Set aside. Add remaining oil and onions, scraping the browned bits from the zucchini. Saute over medium to medium-high until softened and nearly carmelized.

4. Lower heat to medium low and add halved grape tomatoes.

5. Add wine. Simmer until reduced by 1/3.

6. Add half and half. Bring to a simmer and reduced until thickened. If it gets too thick, add some of the starchy water from the pasta!

7. Season to taste with salt and pepper. It needs a bit of the stuff so don't be afraid.

8. Add drained pasta and herbs and cheese. Mix.

9. Serve immediately garnished with more herbs and more cheese, of course.

There you have it. All the chop chop, none of the butcher block. Enjoy.

Strawberry-Citrus Salad

2009-06-14T10:24:00.002-05:00

After the vacation of meat, I was ready to return to something light. If you, too, have gone overboard on steak intake, then this dish is for you. It's for you even if you didn't consume about 5 cows last week. I saw it first in my Bon Appetit last month but didn't realize how simple it was to make until I saw it in The Bitten Word. If you want to be a purist, follow the recipe. But, it's as simple as combining the four ingredients to suit your tastes which is what I did... strawberries I had on hand, an orange, a heaping spoon of brown sugar, and about 5 mint leaves chiffonade ( that means stacked, rolled up together, and sliced thinly.) It's super refreshing and yet has depth from the brown sugar. Give it a try for any summer picnics you have coming up ( um, July 4th anyone?)

Strawberry-Citrus Salad

Bon Appetit May 2009 Serves 4

Ingredients

3 cups sliced hulled strawberries (about one 22-ounce basket)
3 large navel oranges, peeled, thickly sliced crosswise, cut into 3/4-inch pieces (about 3 cups)
2 tablespoons (packed) golden brown sugar
2 tablespoons thinly sliced fresh mint leaves

1.Toss all ingredients in large bowl. Let stand at room temperature 30 minutes.

Colorado Days 4 & 5: Rounding Out the Vacation of Meat

2009-06-10T21:11:00.011-05:00

Since we were living it up Cabin-style, we didn't really go out to eat much. Good for the eats... not so good for having some new and awesome restaurants to review.

I never thought I'd say this but after the gift of meat AND meat and potatoes nearly every night on our trip... I think I need a break from steak. Seriously... no amount of A-1 could bring me back for at least the next week and a half. Oh, but it was so juicy....

And, meaty.

On the last couple of days of the trip, my mother-in-law and I went shopping and we made a couple trips to the Castle Rock Outlets. They have amazing deals. I got about a thousand dollars worth of clothes for a quarter of that. Bet you'll never guess what I did after shopping... yes, more meat!

This is actually Aubrey's Mediterranean Philly from the Rockyard Brewing Co. I had the french dip but you get the idea. Rockyard was good but it wasn't "oh. my. god." good. We kinda have a thing for checking out micro-breweries or drinking local brews. I should get Aubrey to make a list of his faves....hmmm....

We also went shopping in Manitou Springs. It reminded me very much of Eureka Springs in Arkansas... quaint, touristy, and with lots of local crafts and hippie-fare. I bought a dress made of handloomed cotton from Nepal. It makes me feel responsible and earthy, okay? It doesn't make me go vegetarian, though. That's just crazy talk. Afterward...yep, more steak!

Non-steak recipes to come...

Colorado Day 3: Pikes Peak

2009-06-10T19:03:00.010-05:00

On day three of of our trip to Colorado, we FINALLY ventured up the mountain we'd been seeing in the distance from our cabin balcony. We made it up to the top of Pikes Peak. Did you know it's the view of the Great Plains from the journey up that inspired the poem (and soon after, the song) America, The Beautiful? Did you also know it has about six more versus I've never heard? It does. In the late 1800s, the price to pay for the vast view (where you can see the curvature of the earth!) was a hefty journey on mule or by carriage. Today, you can see the splendor for about 30 bucks and three and a half hours of your time.
The Pikes Peak Cog Railway was a MUCH better option for us than driving up the treacherous and flippin scary road to the top. Especially because, as I would learn over the last few days, two year olds don't exactly like being in their car seat without screaming. Trains, on the other hand, are A-ok. Yeah, we were all wearing matching T-Shirts. What? I have no problem looking like an American...in America. At least we weren't in "I Like It On Top" caps.

It was pretty nice on top...with the exception of the freezing cold wind! FREEZING COLD! Notice the mix of snow and non-snow views? The temperature dropped over 40 degrees from the bottom to the top.

Aubrey was a bit chilly. I took it with a little more cool, if I do say so myself. Word to your mother.

Colorado Day 2: Garden of the Gods

2009-06-07T18:19:00.008-05:00

So, it's really day 4 of our vacation but, hey, I was busy vacationing to give real time updates!

Day 2 started out really great...with food.

Yeah, they were slightly burnt. But, oh, were they ever delicious.

After breakfast we ventured out to Colorado Springs to visit the Garden of the Gods, a free public park that's definitely worth at least five dollars admission. But, free is better, of course. Here, you can get hands on experience with unique and beatiful rock formations whether you're scrambling, climbing, or just generally craning your neck to see them. They're watching this crazy guy... I don't understand rock climbing.

Oh, wait. If rock climbing has anything to do with driving moms crazy then I totally get it. Look Mom! I told you I'd be doing really safe things like playing with cotton and such.

That's Pike's Peak back there. We got an even closer view the next day...

My nephew's getting an early start at being adventurous and pushing parental nerves. I'm just now getting the hang of it.

Risky rock scrambling comes with it's rewards. Check out this view!
Uh, oh. Signature Aubrey and Amanda travel pose.
I've got to go watch a John Denver tribute and eat steak kabobs now. Oh, it looks like my nephew found another way to be daring...by crashing face first into the ground off of a step stool. Gotta run. More to come!

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Colorado Day 1: Where the Heck are the Mountains??

2009-06-04T13:20:00.006-05:00

Upon first landing in Colorado I was pretty convinced John Denver might have been high on something other than a mountain top .... dude, you lied to me! Where are all these mountains? Where are the shadows from the starlight? Come out come out wherever you are....

Oh, okay. It's not the Rockies, but it'll do just fine!!! John, you're back to being the coolest guy ever.

So, we just arrived at our amazing cabin in Larkspur, Colorado, home of the famed Renaissance Festival that starts the week after we leave....of course. No sweat. There's plenty more to do and we're hitting the ground running. We're not driving very fast, though.

We've Been Gifted

2009-06-01T21:26:00.014-05:00

Kevin and Sindy officially own Martha Stewart. Yes, when they came over last weekend, they made us the most proud hosts in history...they gifted us with a cooler full of freshly butchered beef!

Sorry to any vegetarians out there. But, just look at all that beefyness...

Mmmm... and the steak looks good, too. Bonus! There's a whole freezer more of the stuff in many cuts. Aubrey grilled it up in his signature fashion: Worsheshhershire sauce, extra virgin olive oil, and salt and pepper. Simple yet amazing on a quality cut. Yum.

I'm not sure I cut it right myself off of the massive slab this came from...I have no experience as a butcher. Aubrey wants to be a butcher...

An evil butcher, that is. Aubrey goes a little psycho around meat. Especially raw meat. Aubrey goes a little nuts for steak on the "rare" side of life. I prefer mine medium rare.

So, wow! Free beef and free furniture? We rule.

Kevin and Sindy--Thanks, dudes! I'm gonna have to get even more creative in my gift giving skills now...

Backyard Entertaining

2009-05-31T16:41:00.005-05:00

There's a small fact about backyard entertaining that I forgot about yesterday... namely, that it all takes place in the backyard. As in, outdoors. As in, allergy central. My allergies were already giving me grief last week at Kevin and Sindy's Memorial Day bash but that attack of the drippy eye was no match for today. Appetizing huh?

Kevin and Sindy made us this last week...

Mmmm, banana nut waffles...

So, today was our turn to provide food. I made Baked Dijon Chicken with a spinach salad (spinach, goat cheese, cranberries, walnuts, and sugar snap peas. Dressed with a mix of olive oil, lemon juice, Herbes De Provence, and honey. No snot. Just food- in case you were wondering.) There's no picture because we inhaled it. Also, I was eating as fast as possible to get back inside. Curse you allergens!

Don't worry, though. We had plenty of indoor entertainment. One of our favorite things to do is make our friends play Wii Fit. Sure, the exercising part may suck but watching your friends try the tree pose and hula hoop challenge on the Wii board is pure comedy. See, exercising can be fun!

Hermy laughs in the face of exercise...

You know what all that exercise is good for? Dessert. Behold, the rhubarb tart the way it was supposed to look ( not like this version but you can get the recipe there!) And, come on? Can rhubarb get any better than paired with strawberries, too? Rhubarb!! You're amazing!

Well, it's off to the couch for me with a hot washcloth compress for added coolness. I've got to get better for our vacation to Denver in 3 days! ( travel posts to soon invade your computer... )

Let the Backyard Entertaining Begin!

2009-05-30T17:30:00.005-05:00

Is it just me or do others have rooms in their houses they never go in? I had two; One was a ghastly pink that's now a lovely tan and the other was this sunroom. I just spent the last four and a half hours of my life scrubbing the siding in it:

Every year since we've lived here we've said we'll get patio furniture on sale at the end of the season in preparation for the next summer of fun. We've been through three end of the season sales and no furniture.... Sadness. But that't not the end of my story here.

When my lovely parents decided to abandon me to return to our native land of Southern California, they left me a parting gift in the form of all the stuff they weren't taking with them. Look at the punks... Do they really think they can fill the void of family in my life with all of their old stuff? Why, yes they can. I scored a rug, some closet organizers and this!

I'm not really a white wicker furniture kind of gal, but I am a free furniture kinda gal. See, Mom! I'm taking care of your stuff! I even put out a cute plant and it's still alive! If you were an ant, it would look like this...

Well, if I can't have you, I can at least party with your stuff. Let the backyard entertaining begin!

A Swiss Engagement: E-Day Pt. 2

2009-05-26T20:59:00.009-05:00

Did you miss E-Day Pt. 1? Check it out here...

The romance saga now continues:

So, we arrived in Gimmelwald, Switzerland at The Mountain Hostel, an amazingly affordable and perfectly situated dormitory style hostel in the middle of the Swiss Alps. I know people get freaked by the word "hostel" especially thanks to that very pg movie by the same name. Nevertheless, I implore everyone to give them a shot! This particular hostel is ran by the lovely couple, Petra and Walter Brunner and was one of the most fun and hospitable places we've stayed in Europe (and for just 25 franks a night.)

When we arrived we unloaded our bags and groceries ( there are no places to buy food in Gimmelwald. You eat what you bring up with you.) I then took a nap because I wasn't feeling well thanks to the journey to the top of this scene:

Then, I got up and...

Well, why re-write it when you can experience it as my folks did back home when I sent them the news via email:

Hi Mom Dad and Beau, the weather here is perfect and clear.

We are in Gimmelwald and guesswhat? AUBREY ASKED ME TO MARRY HIM!!! I said yes, of course! He asked at a little bench rest on a path in Gimmelwald here in Switzerland. After a brisk hike which included about five straight minutes of me making farting noises (with my mouth and commenting like " didnt that sound like a big juicy one?") we stopped to rest.[ I am a pillar of grace...] I said "isn't this beautiful?" Aubrey had no answer -Then as I thought this would be the perfect spot, I asked him if he liked the ring I was wearing and suggested he practice. [I'm a little pushy, huh? They don't call me Demanda for nothing.] He took the ring I was wearing and I told him to practice by presenting me with a granola bar. He got on his knee and pulled out the ring ( the real one) and asked. I thought he found a fake one to play a prank on me but once he promised it was real I cried laughed snorted and agreed all at the same time.... EVERYONE KNEW BUT ME and I have been pretty sneaky.. not good enough I guess. It was perfect, farts and all-

See wasn't that romantic? I actually hope you weren't expecting a Harlequin here... I just can't help but ruin potential movie perfect moments. Petra gave us champagne and the hostel hot tub all to ourselves after I made us a gourmet meal of instant noodles- they're cheap. Even in Europe. We then got to experience the not so great side of hostels in the form of the loudest snorer in history about 5 feet away from us in our room...it was so bad that half the people in our dorm left to sleep in the dining room. Ahh, well...we'll never forget that night...the snores, the meal, the granola bar...swoon!

I wish I was there now. Minus Mr. Bear Snore next door. If you're looking for a great place to travel, this is HIGH on my recommendation list. Just make sure you pack good shoes.

Rhubarb Bread Pudding

2009-05-21T21:38:00.010-05:00

With Memorial Day Weekend upon us, I thought I might share this new lovely recipe I happened upon while deepening my love affair with rhubarb. Behold, Rhubarb Bread Pudding:

Whether you're charged with bringing a dessert for the Saturday picnic or if you're taking it easy and finally have time to make a nice breakfast for the fam, this recipe is the way to go. I like standard bread pudding but sometimes it's too sweet for me. This with the kick of tart rhubarb???...oh my. Now that I'm thinking about it, I should mention that it's totally fair to have desserts for breakfast and breakfast for dessert. That's just how I roll.

Rhubarb Bread Pudding - Serves 6 ( or, two for 3 days)

Adapted from This Recipe at allrecipes.com (a great source for all sorts of recipes.)

The original recipe calls for regular sandwich bread with crusts removed and a lot more egg than I like in my bread pudding... I'm a fan of dense bread pudding- more creamy and doughy than eggy so I altered it to suit my needs. If you like your bread pudding more on the "pudding" side of life, you might check out the original.

Onward...

6 slices French Bread with crust on- toasted and cubed ( like, literally toasted in the toaster.)

4 eggs
3/4 cup milk
2 Tbsp. unsalted butter

1/2 tsp. cinnamon ( plus more for dusting)

1/2 cup white sugar

1/8 tsp. salt

1/8-1/4 cup walnuts

Raw sugar for sprinkling

.
.

That's all...

Oh, and 1 cup of diced rhubarb. Don't worry baby...I didn't forget you.

1. Preheat oven to 325 degrees Farenheit.

2. Arrange cubed pieces of bread in a buttered baking/casserole dish (about 2 qt.)

3. Combine milk and butter in a sauce pan and bring to the point just at the boiling point...like if allowed to stay one more second it will boil. Remove from heat and pour over bread. Allow to set for 15 minutes or until it is all absorbed. Your kitchen will smell really good right about now...

4. Combine eggs, rhubarb, sugar, salt, and cinnamon in a bowl. Pour over bread and top with walnuts. Mix lightly.

5. Sprinkle with raw sugar to taste and more cinnamon if you love it like I do...

6. Bake for 45-50 minutes or until browned. Notice I didn't destroy it this time?

Round Two of Rhubarb baking goes to Amanda ( Oven smackdown!)

At this point you can go solo like I did, or serve it with a basic cream sauce:

1/4 cup sugar

1/2 stick butter

1/4 cup cream

(optional- 1/8 cup Jack Daniels? P-dub's idea, not mine... though, I might steal it.)

Heat all ingredients in sauce pan on low heat until boiling. The end.

Yum.

Mmmmm....I wish I had more of this. I'm fresh out of Rhubarb now! Good thing I'll be in Tulsa this weekend...

A Swiss Engagement- E-DAY Pt.1

2009-05-21T19:21:00.017-05:00

Did you know Aubrey and I got engaged in Switzerland? Seriously, we did exacty 4 years and 1 day ago. It would have been in Paris if I hadn't been noncompliant with making a nighttime trip up the Eiffel Tower (by the way, I'm glad I was stubborn. It turned out great!)

E-Day started out like any other day. I got up, brushed my teeth, hopped in the shower... Oh, wait... I was in flippin Interlaken, Switzerland! This was the view from our window:

(By the way, this is pure straight out of the camera color...oh. my. gosh....beautiful.)

Think that's some high priced luxury suite window? Think again. This view was at the righteous price of 13.50 Euros per person courtesy of the Backpackers Hostel-Interlaken. You can't really ask for more than a roof and clean sheets... oh, and perhaps a bed you don't have to climb. Bonus! The staff was awesome and there's an attached bar. Double bonus!

Note: That is not a fanny pack. That is a travel belt wallet and our travel belt wallet can beat up your travel belt wallet any day of the week.

We made our way to the train station and made the journey up to Gimmelwald, which could quite possibly be my favorite European destination save Paris. This journey consists of a regular train ride, a switch to a local line and, *gasp* this:

I'm okay...

Holy Crap....
Oh, look, a waterfall...
AUBREY! IF YOU SHAKE THIS THING ONE MORE TIME I'M GOING TO MURDER YOU!

It's just the nerves talkin... gondolas will do that to you.

But, oh, was it worth it...

Breath deep....

Go ahead, I won't stop you...

Now, that's some fresh mountain air!

This was actually my last chance to take it all in before Aubrey took my breath away...
(but not before I got to yell, "RIIIIIIIICOLAAAAAAAA!!!!!" Don't act like you weren't thinkin' it.)

Stay tuned for E-day PART 2...

Happy Anniversary, Us!

2009-05-18T20:43:00.004-05:00

Today marks the 3rd anniversary of me officially gaining a last name that everyone can spell and Aubrey gaining a personal chef and toilet cleaner!

We have grand plans to go to Six Flags over St. Louis to celebrate! Roller-coasters are the perfect way to celebrate a happy marriage, don't you think? So, here's my awkward tribute- Husby, life with you is like slowly climbing the "big drop"........

I can hardly stand the anticipation for adventures lying ahead and I'm always willing to stand in line to do it all over again. I love you!

Photographing People- Tips on Approaching Strangers

2009-05-17T21:08:00.025-05:00

"Hey, that's bread, not people!" Well, unless you have lots of practice hiding in trees with binoculars, photographing people is sort of a new and scary venture....I'm easing my way into it, here!

Remember my last post about adding people to your travel photos? Well, as a beginner, I can tell you that it's scary enough when someone is willingly posing for you... I mean, what if the exposure isn't right? Can you ask them to stay still a little longer? People are much more intimidating subjects than say, a loaf of bread. Perhaps this is why I like photographing food... no backtalk.

Lucky for me, I didn't have to take my first crack at photgraphing people I don't even know all by myself. The Tulsa Digital Photography Group had their latest meetup at Blue Dome Arts Festival in Tulsa on Saturday and it was a blast. Our challenge was to get photos of strangers and practice technique in requesting their permission. Marty Coleman, Napkin Dad artist and co-organizer of the Meetup group shared some tips before we started out and here's my take on them...

1. Have a reason for requesting the photo. Just telling someone they're pretty won't get you far ( especially if you're a mid-age white male...just sayin'.) Find something specific you want to focus on. You can come up with your reason on the fly or even be working on a project ( say, you're really into unique earring photos, or something.) I happened to love this woman's focus on her work. She was making art right there on the spot and her necklaces were awesome so, I told her so...

2. Legitimize yourself. If you're part of a group (like we were) say so. Have cards so people know where they can go to see these photos ( psst, you can see all the group photos here.) Of course, this might not always be practical when traveling, especially when you are barely speaking the same language. Just do your best to give yourself credibility, actually BE credible, and if they aren't down with it, leave them alone. (Chances are, people are more than willing to be your subject.

3. Get permission for photographing minors. No exceptions. The kid may be more than willing to ham it up for your camera, but unless there's a parent there, you're getting yourself in a potential world of hurt. This amazing red head was too cute to pass up and his parents were happy to oblige. I even sent them the out takes and other crops. It's awfully encouraging when people actually like the photos you take!

4. Don't always ask for permission. There's no better way to ruin a great candid shot than telling people you're taking their picture. I know, I know I just gave the no exceptions rule on asking for permission. However, from afar, there is a boundary and you need to be aware of it. Riding that boundary carefully can get you some great opportunities. This is probably how you'll shoot most travel photos of people. Just remember rules 1-3 if you get into their personal space.

5. Don't forget about composition. Once you've scored the subject, don't forget about good composition, non-distracting backgrounds, etc. Sometimes, the shot just won't work. But, othertimes, you have a chance to reposition people, ask them to move into the light, or even move hair out of their face. After getting this guy to move to the side, I tried moving that dread lock over but he liked it there...and that's okay, too!

Marty had a lot of great ideas for composition and themes. He does photo collages and attempts to portray personality without faces. I really like this take and have a couple more tips of my own to add that I found helpful to get the shot...

6. Make your subject comfortable through conversation. You know how you go to the dentist and they start asking you all these questions and you can't really answer because you're jaw is pryed open? Well, same technique but better execution....chat 'em up to make them comfortable! I'm not much for small talk but I found it very helpful to talk while framing up a shot. It really helps eliminate the auto-smile or the blank stare.

Plus, you can focus on whatever you want and they need not know.

7. Appreciate the unexpected. So, you've framed up a great shot of some guy's hair and then his buddy comes and grabs his nipple. Go with it! You can get frustrated or you can capture the experience happening in front of you. (They proceeded to bite each other, too.)

I hope this has inspired you to add people in more of your photos on trips...even if you don't know them! Don't forget that you're a person, too. Jump in front of the camera once in a while... Even though you may dread it (like I do) it's nice to remember that you're a part of your travel experience, too.

Travel Photo Tip - Sharing the Experience versus the Cliche

2009-05-12T22:16:00.021-05:00

Travel photos are a weird thing. Everyone asks to see them but few really want to see all 824 them (ah, the joy of digital photography.) You ever get the sense that your family is counting the minutes they'll never get back and your friends are secretly plotting your death after they see that fountain that looks just like that other fountain for the 10th time?

A way to avoid post-trip assasination attempts is to come back with something new to share and and something authentic to talk about. The fact is, when you're in Vegas, you're getting a pic of that welcome sign. Disneyland? Mickey's gonna be in there somewhere. And this is all well and good as they will represent to YOU the memories you cherish. Unfortunately, they don't do much to communicate your experience, which is usually the story you want to tell.

So, ask yourself...what is it that you love about being in a new place and what do you want to be able to share about your trip? Chances are, it's not the world famous landmarks that flip your skirt up and it's probably not what gets you excited for sharing. For me, it's all about immersion in a new culture and being around new people ( and new food, of course!)

See that pic above? How cool would it have been to get a photo of all the tourists with their hands up in the air? I love seeing my handy husband saving that poor leaning tower but what does it say about what it was like to be there? Not much. I found myself showing this picture and explaining what it was really like to be there more often than I desired. Ahh, to be able to communicate the experience!

Likewise, we all know what the Mona Lisa looks like ( and, I'm sure everyone's seen a better pic than mine.) So, why not try going for a bit of human interest? Why not make the crowd surrounding the Mona Lisa your subject? You could even develop a portfolio on tourists in action! You don't have to go to The Louvre to find tourists...they're everywhere complete with fanny packs and baseball caps.

People are the missing denominator in most travel photos but they're really what makes a trip memorable. This is actually a tip I need to take my own advice on more often... I would do this photo above much differently today, but you get the idea... Now, that's what the experience was really like (and we promptly left in search of a more authentic French experience a la crepe stand man.)

It's not always easy getting great photos of people, especially when they're strangers. Good thing the Tulsa Digital Photography Group had another meetup yesterday all on approaching strangers for photos. We'll cased the Blue Dome Arts Festival in Tulsa! More to come on that!

As you can tell from the pics above, photography skill itself is a journey, but so is understanding what you truly want to capture in your travel photos. Fortunately, there's nothing like a missed photo op to make me want to hop back on a plane! In the meantime, I can get inspiration ( and you can, too) from this travel photographer I happened upon- note how the people make the shot.

http://www.pennydelossantos.com/

Tarts- A Love Story with Rhubarb Tart Recipe

2009-05-12T21:34:00.018-05:00

Aubrey and I discovered the joy that is a tart while on our first voyage across the Atlantic in May of 2005. It all started for us in Frankfurt, Germany when we discovered that,
a. It costs money to use a public toilet in Europe;
b. German police actually patrol with German Shepherds, and;
c. We would never be the same again after eating this:

Thus began our love affair with tarts and tart-like things...

But, it was really all about the tarts...

I patiently waited a year and we returned in May of 2006 to Paris for our honeymoon... and, guess what? So, you see my problem...we love tarts, we live in the middle of nowhere Oklahoma, and I can't bake. I can't remedy any of these conditions but I like to go down fighting against my oven. Yes, yes, friends. I tried baking......................again. Enter, rhubarb tart.

Have you ever had rhubarb? This was actually my first time and I can't believe I lived without it for so long...

For an amazingly simple recipe, I managed to screw up the puff pastry ( premade pastry dough, people! How can I mess that up?) and burn the edges. So, both of these faults should make my next statement really hit home.... this was the best sweet I've had since our trip last November. I'm telling you the honest truth. It brought tears to my eyes.
Sure, my puff pastry didn't puff ( note: don't thaw puff pastry in the microwave. Oh, and you roll it out in a sheet, not from the melted ball you formed in the microwave. I learned that here, too late.) But, despite all the obstacles, this was amazing. Whoever first combined tart and tangy rhubarb with the sweetness of a sugar orange glaze will go down in history as a genius in my book. Without further ado...

Rustic Rhubarb Tart with Orange Glaze( adapted from Gourmet April 2009. It's "rustic" because I can't roll out a rectangle... hehe. Recipe found here.)

1 cup fresh orange juice
1 tablespoon fresh lime juice
1/2 cup sugar
3/4 pound rhubarb stalks, thinly sliced diagonally ( about 1/8 inch)
1 sheet frozen puff pastry (from a 17 1/4-ounces package), thawed
1/2 teaspoon grated orange zest ( I skipped this part and it was just fine.)

1. Preheat oven to 400 with rack in the middle.

2. Mix orange juice, lime juice, and sugar in a bowl. Add rhubarb and soak for 10 minutes, stirring occasionally.

3. Meanwhile, cut the sheet of puff pastry in half and roll out into two rectangles approximately 11" x 7." I literally brought out my ruler but didn't need it since the blob from the microwave wasn't going anywhere near a rectangle.

4. Place both rectangles on an ungreased baking sheet.

5. Strain rhubarb (retaining the liquid) and arrange on both of the pastry sheets.

6. Bake for 30 minutes or until golden brown.

7. While the tarts are baking, boil down the remaining liquid to reduce to a thickend glaze.

8. When tarts are finished, remove from oven and brush with the glaze.

9. Try not to burn yourself when you immediately attempt to eat the thing. Ahhh, what one does for true love.

Spicy Orange Garlic Shrimpys

2009-05-12T18:47:00.009-05:00

Mmmm, spicy orange garlicy goodness….

Want to know how cool this meal is? So much so that I made it for Christmas Eve 2008, that’s how cool. I mean, it’s no Braums ( Flashback Christmas Eve 2007- sorry, husby…I’ll never do it again) but it’ll do. Also, so cool that it warranted getting a new plate just to enhance its awesomeness (stay with me, you'll see it in the photo...a bit.)

Seriously now, shrimp is one of those things that used to frighten me. I mean, it was up there in my list of scary things to cook like a whole chicken, ribs, a souffle, flan, or just about anything baked, in general. Anyway, shrimp has officially made a departure from that list. Not ready to open the world of seafood up in this kitchen beyond shrimp and salmon, but I’m making progress.

Something that makes a recipe decidedly NOT scary is pure simplicity. Give me a few ingredients and a skillet and I’m good to go.

Spicy Orange Garlic Shrimp (Adapted recipe from The Pioneer Woman contributor, Pastor Ryan…you rule, man.)

Ingredients

1 lb frozen, raw “shell on, tail on, deveined” shrimp 26-30 per pound size ( “” means…yeah, right. I bought them ready to go.)
¾ cup Orange juice
2-4 gloves of minced garlic ( psst, don’t tell…this became 2 tbsp. of jarred minced stuff.)
3 Tbsp. SALTED butter
½ tsp Ground Cayenne Pepper
1 tsp. Old Bay Seasoning ( I had to buy a can just for this. I told you I don’t do seafood…)

1. Prep, thaw and dry your shrimp. If you’re cool like me, this shouldn’t take long. If you go the shell on stuff, guess what? You have to take it off. Sorry ‘bout that.
2. Thinly slice the garlic if you used whole cloves and add to orange juice. I actually think you should do what he says here... the minced stuff makes for awkward deglazing. 3. Add seasonings to garlic/juice. Stir and let it hang out for a bit.
4. Meanwhile, heat up 2 tbsp. of the butter on high heat in a frying pan until it’s melted but just before it starts burning.
5. Quickly add shrimp one at a time so they all have a full side down. Wait 30-60 seconds from the time you put the last one in to flip the first one you put in. Tongs are ideal for this. Pastor Ryan says so, too.
6. Once the last shrimpy is flipped, wait another 30-60 seconds and they should be cooked through with a nice caramelized exterior. Remove shrimp to a plate or bowl and LEAVE THOSE BROWNED BITS. Leave the heat on until it starts to smoke a bit. This is important. I don’t know why, but it is. Look at all that poorly lit naked shrimp...

For some reason, a doctors office comes to mind when I look at this... yeah, anyway...

7. Add garlic juice mix to the pan and deglaze. Scrape up all that browned goodness and let it boil. 8. Add the final Tbsp. of butter and simmer the sauce down until thickened. You can leave it more saucy if you like (which I do because I like to pour it over rice.)
9. Turn off heat, toss in the shrimp and coat. Serve all on their own or over rice. It’s yum. So, stop looking at pictures of shrimp and go eat some.

Whip Me Up Some Pizza!

2009-05-11T23:08:00.005-05:00

I've been super excited about getting into the swing of things in the kitchen now that my schedule has settled down a bit. I even went grocery shopping at a real live grocery store this Sunday on our way back from Porter, OK. The only problem is that my excitement as of late has got me as far as theory and shopping lists but no further. When it comes time to crack open a little sumthin' sumthin', I go blank. No inspiration. Only hunger. This happened to me tonight. I had grand plans of making a spicy orange shrimp dish ( which will hopefully make an appearance tomorrow) but instead I almost made a Taco Bell run.

As luck would have it, I did get some semblance of inspiration and made pizza (inspiration came in the form of an extremely low bank account...no eating out for us for a while.)
Fortunately, pizza is the easiest thing in the world to make, especially if you have a premade crust. I had been buying a premade thin crust but I find them cumbersome to store and not so tasty, anyway. Then, I discovered the wonders of Naan. It's a traditional Indian bread and goes great with currys and masala. It also makes an excellent pizza crust. It could probably also make a good one way boomerang.

I have no recipe to share other than what I threw on the Naan tonight. It turned out pretty amazing. So, when following a recipe starts to feel like a chore, whip out your intuition and go crazy ( as long as it doesn't get you into making a Turkey Burger.) Aubrey says he doesn't quite trust me yet but he doesn't NOT trust me anymore after the burger fiasco. Redemption!

Today's Naan Pizza - Serves Me

1. Preheat oven to 350. Place naan with a little bit of olive oil in the oven on a baking sheet to start heating up.

2. Meanwhile, saute sliced portabello, onion, and minced garlic until soft. Add swiss chard greens and cover with lid about 4 minutes on med/low heat until wilted. I didn't measure anything out...just determine how much topping you want.

3. Pull out bread and smear with a bit of basil pesto. Top with sliced fresh mozzerella, all that stuff you just sauted and sliced tomato. Sprinkle with Italian seasoning and fresh basil leaves.

4. Broil and remove when melty but not burned yet like mine. It was still good but a little charred. Like my mind.

Tulsa Mom's Nite Out

2009-05-07T22:15:00.012-05:00

I'm currently sitting across from Tasha at her house after joining up with Oklahoma women bloggers for the "Tulsa Mom's Nite Out." I'm occupying her couch tonight since my lovely parents abandoned me this week and moved back to California... but that's another story. I'm occupying her house tomorrow night, too, but she doesn't know it yet. Oh, wait, now she does.

Anyway, even though I'm only the mother of two hairy beasts, I had a pretty good time despite being nervous about tripping and such. I always feel really awkward in crowds and become very self conscious of my nostrils for some reason. So, I made Tasha wear me like underwear 'cause she's pretty good at networking. I think it's because she knows how to loosen up...

Also in tow was chic Sindy of Sindy In Tulsa. She's really helpful to have around when meeting new people, too. You just have to say, "she's from Germany" and conversations explode!

That's how we learned that Christine of Stine Stuff lived in Germany herself for a year. How cool is that? Of course, I already knew Tasha and Sindy. On to the new people! And a lot of new people there were...this was quite the happenin' event.

The crowd was friendly and chatty as we all went around with eyes at breast level to figure out who belonged to what blog. I finally met Holly with Tulsa Art Blog though we've been virtual friends for quite awhile now.

AND, I made a brand new friend...

Alicia of Penny Princess was super cool. She and The Coupon Queen will have me rollin' in dough in no time. The list continues...I met Jill of All Trades who won my guilt driven giveaway, Courtney with Homemaker Hero who helps me get organized with my home maintenance and so many more. Thanks to the lovely hostesses who set this up and I look forward to next year. It was great meeting everyone! And don't think for one second that I made it out without managing to be a total nerd...

It can't be done.

Turkey Burger FAIL

2009-05-06T21:30:00.005-05:00

I ate this amazing burger in Detroit on a business trip a couple weeks ago called the California Veggie Burger at Uptown Grille. First of all, I didn’t get the veggie patty…I demanded beef. Second of all, it totally didn’t need ranch dressing. You see, I like ranch dressing on my burgers (as if they weren’t already enough of a caloric splurge) but this burger would have none of that nonsense. It was dressed with pesto, gorgonzola, basil, and avocado on a crusty bun. Yum. I set out to recreate the magic and, as Aubrey so kindly put it to me, “Hmmm, well, you failed.”

My first mistake was trying to make it a turkey burger. I figured somewhere between the intended veggie burger and my all beef substitution was the happy turkey patty. My first clue to the failure is that it started out looking like this…

I thought I’d get creative and actually mixed pesto, garlic, gorgonzola, a bit of Italian bread crumbs, some olive oil, and salt into the meat. Oh, and some parsley for kicks and since I had some. You know what? It made for a pretty moist burger! And, that’s saying something because turkey burgers are notoriously dry. It would have been alright, too, if the gorgonzola I had wasn’t flavor-challenged. It was actually better described as disgusting and WAY too close to aged bleu cheese to do anything for the delicate pesto I used. I literally took my second bite and spit it back out on the plate. I should have known it wasn’t meant to be when I accidentally burned the first set of buns.

Oh, what potential it had. Next time, I’m back to the beef… and ANYTHING but that awful cheese. Pesto, yes. Gorgonzola, no. Pesto, yes. Gorgonzola, no. I think I’ll stick to actual recipes for a while now.

Oklahoma Women Bloggers Meetup- HURRY!

2009-04-30T13:27:00.002-05:00

Hey, if you’ve ever dreamed of being surrounded by 20-30 amazing blogging women AND if you also happen to be a blogging woman, you’re in luck. As a part of the national “Mom’s Day Out” celebration, a handful of some great okie women bloggers have organized a meet-up for us all to get together and hang and learn from one another. And eat, which is why I’m so there. The good news for me is that you don’t have to be a mom at all. Sweet. Your hostesses for the evening will be TTownMoms.com, Shannon, Christine, Natasha, Trisha, 918Moms.com, and Courtney.

I know it’s late notice but you’ve got to RSVP by tomorrow if you’re going to attend!

When: May 7th at 6:30pm
Where: Hideaway Pizza on South Memorial
Why: Didn’t I just tell you???
How: $10.59 Go HERE for more info and to see a list of who’s gonna be there.
RSVP to melanie.nelson @bloggingbasics101.com .

Hope to see you there!

Mayhem in Miami...I mean, Mayville

2009-04-29T13:13:00.004-05:00

Remember I told you I was assistant director for the next Miami Little Theatre play, “Mayhem in Mayville”? Huh? Well, I’m still the assistant, and now an actress in it, oh, and a stand in director since original director has now turned actor as of yesterday at 11:00 pm. Did I mention the play opens TOMORROW??!?!?! Mayhem in Mayville is a fast-paced, murder mystery where YOU have it in your power to determine whodunit. Seriously, you do!

Holy cow, directorship is tough work and I’ve only been a full-fledge one for less than 24 hours. Don’t let the craziness be in vain… come see our show, please. Pretty please. We’ll be ready. Yeah, totally. We’re totally ready. For real.

So, if you happen to be up thisaway, it opens on Thursday, April 30th at 7:30pm with shows on May 1st and 2nd at 7:30 and a matinee at 2:00 on Sunday, the 3rd. All performances are at the NEO Fine Arts Center…just look for the mad crowds and lines, of course. And, for two lucky people, if you respond IMMEDIATELY, I’ll give you free directions on how to get there. What? Sorry, I’ve got nothing to give but an evening of pure entertainment (and here’s hoping that the entertainment is all planned…)

Test Kitchen: Dijon Chicken

2009-04-20T18:54:00.008-05:00

I decided to start a new test kitchen series where I will make recipes solely out of cookbooks I already own. You see, I have a vast library of cookbooks because I’m a sucker for food photography and anything food related. Plus, I’m pretty sure my mother-in-law buys them in bulk for my Christmas gifts. No complaints here….just a lack of utilization. No more book neglect from this foodie.
Well, I didn’t get off to a great start using said library…instead, I grabbed a magazine I had saved for some reason from 2002: The Better Homes and Gardens Special Publication for 100 Comfort Cooking Recipes. I probably saved it because that sticky roll was winking at me.

I haven’t exactly set the rules for this Test Kitchen business… I suppose I should have to follow a recipe exactly out of my stash but, rules are made to be broken. So, recipe 25 out of 100 was for Chicken with Pasta Primavera. It called for roast chicken and vegetables over thin spaghetti and all in this mustard sauce. The mustard sauce was appealing and I already had the ingredients on hand. Plus, I really like mustard. And, I really like Dijon. All those people staring into the mustard shop like it, too, but I'm not a dork like that. I drool from across the street.

Anyway, thus was born Dijon Chicken and I think it already has a devout following in my house (which is a testament to it’s yumness since I made it like a day ago.) Basically, I just smothered the chicken in the mustard sauce before roasting. That’s it. A no brainer!

Dijon Chicken ( Adapted from Chicken with Pasta Primavera- Better Homes and Gardens Special Publication, 2002)

Serves 2 ( assuming you eat 2 ½ chicken drumsticks a piece, I’ll probably make 6 next time…awkwardness, ya know?)

5 Chicken drumsticks with skin on
1 Tbsp. Dijon mustard ( Pardon me, will you pass the Grey Poupon?)
1 Tbsp. Extra Virgin Olive Oil
½ tsp dried oregano, crushed
¼ tsp. celery salt
¼ tsp. dried thyme, crushed
A pinch of kosher salt (or, whatever, I just prefer my salt more coarse for this)
Fresh Ground Pepper

Preheat oven to 350 degrees.
Mix mustard, oil, oregano, celery salt, and thyme together.
Smear it all over your chicken in a baking dish roomy enough for the legs not to be touching.
Sprinkle with salt and pepper.
Bake for 30 minutes.

I like to broil mine for about 2-3 more minutes to get browned, but that’s because browned bits rock my world.

For a quick side, I made some roasted red potatoes which are a cinch. Just quarter some red potatoes into bite size wedges, coat with a bit of extra virgin olive oil, season to taste and bake for 25 minutes at 350 degrees. I seasoned with rosemary, salt, pepper, and smoked paprika (for a color boost…a trick I learned from Kay in the Netherlands.)

In the last 7ish minutes of baking time, I sautéed some asparagus in extra virgin olive oil salt and pepper in a frying pan. Put everything together and you have yourself instant comfort food pretty enough to even be company food! See, I saved that magazine for a reason, after all.

Sushi Conspiracy

2009-04-19T14:42:00.010-05:00

Everyone's been on our case lately about trying sushi. You see, we consider ourselves fairly adventurous with food but sushi just hasn't been on my list of things I aspire to try or even enjoy. Well, I do kinda wish I could magically like the stuff...I just don't want to put any effort into it. We had it once and were set for life.

Unfortunately, I'm pretty sure the sushi eaters of the world plot the demise of the non-sushi eating world. They even have quick one-liners to bring you down like, " I'm sure what you had wasn't very good, you really need to go to (insert name here)" or, "you maybe just don't know how to order, perhaps we should go togther ( this is so they can witness you in your misery.)" So, after the meetup with The Tulsa Digital Photography Group last week, we gave in....again... and met up with Tasha and the fam for another trial at Sushi Train in Tulsa.

To all with an affection for or affliliation with Sushi Train, please hear me out...I'm sure your sushi is grand. It was very pretty, fresh, and well-displayed.

It just doesn't get my juices flowing. Oh, and it made me feel a bit like my god-baby looked.

The kind staff at Sushi Train brought the kid some Chips Ahoy so he'd chill out...I sorta wanted to steal one but parents tend to frown on that sorta thing.

Either way, I had to bail. We promptly went to Jason's Deli and I got a good ol' baked potato with all the soft-serve I could eat. Lunch Rescue!

I've since relayed this tale to other sushi eating friends and you'll never guess what they said...

"Oh, well, where you really need to go is In the Raw. Next time you're going, give me a call and we can go together." And, since I'm working against a huge conspiracy here, you can almost guarantee that I'll be going. It's hopeless.

Frijoles Negros De Cubana

2009-04-18T20:20:00.006-05:00

So, I have no idea if that actually says "Cuban Black Beans," but let's say for arguement's sake that it does. And let's also say that they're simple and delicious. And while we're at it, we can assume that they're authentic, too, right? Let's not go crazy, I guess.

How I arrived at this recipe was a bit of a rebellion...you see, we eat a lot of beans at this house and I'd grown up with a certain prejudice to black beans. My mom is a pinto loyalist to the core. Black beans were "Tex-Mex" and, as a rule, we don't do that stuff. Tijuana, yes. El Paso, no. So, I was feeling rather liberal and wanted to try these babies out. Granted, I didn't go Tex-Mex( which I'm happy to report, I've had and love) but I did stray far from the bean of my childhood.

Frijoles Negros ( Adapted from a five-star recipe on RecipeZaar found here!)

Serves 6

About 2 tbsp. extra virgin olive oil
2 (10 ounce) cans black beans with juice (don't hate the cans.)
1 medium onion, chopped
1 green pepper, chopped ( sometimes, if I'm getting lazy, I use 2, 4 oz. cans of green chiles.)
4 cloves garlic, minced ( you know you wanna use the jar stuff...)
1 teaspoon cumin powder
1/2 teaspoon oregano
1/2 teaspoon salt
1 tablespoon red wine vinegar ( oh my gosh, use more...it's amazing.)

1. Saute the pepper ( or chiles) and onion with the oil.
2. Add the garlic.
3. Add a bit of bean juice until everything gets soft.
4. Add the rest of the beans, all the spices, and simmer 30 minutes.
5. Add vinegar just before serving. Add a bunch. Then, add more. Yum.

We eat these over rice as a whole meal now...not the most gourmet thing I've ever done but sometimes it just hits the spot. I've made them as a side to roast chicken and I've actually made them on a camping trip, as well...they're so easy, especially if you pack the other ingredients already prepared. So, go try new things! Am I the only one with random food prejudices?

My Fave Four!

2009-04-13T17:27:00.003-05:00

Well, well! I finally came through when I said I'd do something "next." Here are my fave four out of the hundreds of pics I took with the Tulsa Digital Photography Group!

I liked the tentacle things on this one and how they burst out. I call it "Burst."

This was an accident. I call it "Daisies in Black and White."

This reminds me of spiders which should work against it, but I still like it. Behold, "Berry Thing."

This little bee eluded me for twenty minutes. I finally got him. This is, "Bee."

Okay, less plants and more food, NEXT!

Tulsa Digital Photography Meetup Group

2009-04-12T21:35:00.006-05:00

I don't pick up hitchhikers or stop when people are pulled over on the side of the road, but I sorta have a thing for meeting people online. In the age of connectivity, it's a bit odd that most or all of our socialization and touch points with humans happens in the space between our keyboard and their screen. Seriously, does anyone use the phone at work? I know I don't. So, when it comes to making flesh and blood friends, I tend to start with the net. For instance, my best friend Tasha of Tasha Does Tulsa???...yeah, we met on Facebook. No joke. She messaged me and said, "Hey, I'm an American Studies major, too! [Our mutual professor] says you're a very organized individual. Would you like to start an American Studies club with me?" I did. And, we did. Now, look where we are. I get behind the scenes access to all her Tulsa doing ( like this weekend at the Cherry Street Farmer's Market) AND I get her child in the case of her untimely death.

Anyway, since that particular online meeting worked out so well, I decided to try again. In case you haven't heard of it, Meetup.com is this cool new social networking site where you can organize and sponsor events based on anything that interests you. Type in your zipcode and away you go to meet others like you, ranging from people who get together to walk their pugs, to people who get together to read Eckhart Tolle. Seriously, if you like something, there are at least two others that would like to meet you. I met up with the Tulsa Digital Photography Group at Woodward Park on Saturday and it was awesome. They were so willing to help out a beginner and I learned a ton. For instance, I learned that I should always keep the neckstrap around my neck so I don't drop my camera ( which I threatened to do all day.) It's things like this you can't learn in a manual! Seriously, this group is rad. I will definitely be joining them for the next meetup. I'll post the fruits of my work next...

"It's a Twista! It's a Twista!"

2009-04-09T22:44:00.000-05:00

One of the many intrigues of Oklahoma to us "non-natives" is the existence of "meterologists." California has weather girls. Huge difference. Meterologists take their title seriously in this state, tracking any hint of percipitation or thunder in order to warn you at the exact moment your favorite contestant on American Idol is about to sing. It doesn't matter if the possibility of rotation is happening 100 miles south of you. They diligently perform their duties sparing no commercial break. I had grown to respect these meteorologists for a job well done. I mean, I assume their warnings help some people.

Tonight, they failed me.

ONE, I repeat, ONE warning flashed on our tv during America's Funniest Home Videos. That show comes on everyday and they repeat clips anyway. You can totally have at least two warnings, if you really wanted. But, no. One flash, and that was it. Good thing my cautious hubby was paying attention. Some serious rotation was headed straight for us and the lone warning didn't even have audio. I grabbed a quick pack of stuff I'm not willing to see fly away... my cats, my camera, my external hard drive, and my computer. Oh, and Aubrey. Then, we boogied over to our neighbor's house because they have a basement. Our cats love us.

By the time we got there ( within one minute) the sky had turned from light and mild to dark, rainy, and creepily balmy. I hate balmy. We went in and still, no warnings on the tv on any station. Oh, wait, here's some weather. Oh, wait, that's at the whole other side of the state. Wtf?

Our neighbors had a police scanner and we're literally listening to them saying, "sound the sirens now!," " roger that, confirm siren sounding!," "Rotation directly over Morgan Hills." Morgan Hills? That's a flippin half mile away. Still, no siren sounding. No radio coverage. No local news break-ins. So, while abundantly underwarned, we decided to use our own eyes.

Yes, we're those dummies standing in the yard when a tornado is going overhead. To be fair, there was no siren happening. There was even an amateur storm chaser parked at the stop sign right after I took this picture. However, it wasn't until it was past us ( to the right of this image) that the sirens started....about a minute later. That, friends, is a long-ass time to not be sounding a siren.

I got scared at that point and ran in, even though it was already past us. I missed a good photo op. Aubrey said he could see the full funnel tail. So, then I came out and I totally saw the sky rotating!

By the way, there's a reason storm chasers use video cameras. Still shots just don't cut it.

We went back inside when we couldn't see it anymore and, still, nothing on any channel. Finally, a station from Joplin, Missouri broke in, and, I kid you not about the events I am about to depict. The weather guy shrugged his shoulders and said, " I really don't know what's happening....this little thing here is moving this way...I think the warning will expire in (looks at his watch) a couple of minutes..." Those are direct quotes. And the crappy thing is, I have to give the dork props because at least he was doing something.

So, Oklahoma weather authorities...you proved your point. We need you more than we need to know who died on [insert favorite show here.] Now get back to work!

HEY- Can you name the movie I quoted in the title? I bet you can.

My One True Hate

2009-04-08T21:00:00.000-05:00

Hey, Green Beans... You suck.

Chicken and Stuffing for Jen

2009-04-06T22:00:00.001-05:00

Jennifer, my Colombian sister and bff from Cali, is a fairly high maintenance woman. She will settle for no less than the best. She’s a name brand junkie and she’ll probably laugh that I said “name brand” instead of “label.” She also gives me instant advice on anything I need to buy, from face moisturizer to under eye concealer…way cool. I like to remember that it was yours truly who first introduced the girl to makeup when we were in middle school, but hanging on to that fact has only become more and more lame over the years. Where she got the looks, I got the cooks. Sadly, my diva’s idea of cooking is very similar if not identical to re-heating.

She emailed me last Friday with a craving for her all-time favorite meal that my mom used to make us when we were little…chicken and stuffing. Delicious and incredibly simple, I’d forgotten that little miss high-class knows how to eat the good stuff. Chicken and stuffing is not company food. It’s not pretty. It’s practically all the same color. BUT, it’s “stick to your ribs” delicious and, if you swap out for low fat versions of all the ingredients, it won’t necessarily stick to your hips either!

So, it turns out, Jen is pretty easy to please. Of course, I’ve known that all along… 15 years of this and we’re still going strong.

For you, my love!

Chicken and Stuffing

2-4 chicken breasts ( basically, enough to fill a 9x 13 inch baking dish)
1 large can of cream of mushroom soup ( swap for 98% fat free for a good time.)
1 cup of sour cream ( or, light)
1 cup Stove top stuffing
1 cup hot water
Lawry’s season salt

1. Preheat oven to 350.
2. Place chicken in baking dish and season with Lawry’s season salt. Bake 15 minutes each side covered with foil.
3. Meanwhile, mix soup and sour cream together. Set aside.
4. Mix stuffing and cup of hot water together. Set aside.
5. Carefully remove chicken from oven and top with soup mixture. Smear it around so it blends with the chicken juices and everything is well covered in it.
6. Evenly sprinkle the stuffing on top of it all.
7. Cover with foil, bake 35 minutes. Remove foil and bake an additional 5-10 minutes, or until desired brownness of stuffing.

8. Devour with a side of mashed potatoes. Oh, and if you’re wondering if your eyes can still see color, garnish with parsley. Ta Da!

Cake Balls

2009-04-02T21:07:00.005-05:00

I'm not a dessert kinda gal... partially because I can't bake and partially because I just don't have a sweet tooth. I'm made of more spice than sugar, I suppose. Anyway, I've been a total slacker lately at contributing to office birthday celebrations despite always eating my fair share. I figure it's time to give back. Office birthdays= dips or baked goods and I made dip two days ago ( I'm really making up here.) So, I venture into the world of baking, again.

I've been seeing cake balls popping up everywhere lately and I decided to try it out.

These were a lot more time consuming and messy than I planned. I still need to go scrub my kitchen. I think I've made up the effort now in office giving for the next two months. Plus, I lovingly fondled every ball, so that's gotta count for something.

I followed the recipe instructions found at The Pioneer Woman. And, even though they took longer than I planned, cake balls turned out to really be fool proof.

Here's what you do:

1 box of cake mix ( I used Devils Food) - Bake according to directions in a 9 x 13 pan

1 jar frosting ( I used cream cheese flavor)

Almond Bark ( I got two packages...one chocolate, one vanilla)

1. Once your cake is made, let it cool and then crumble it all up in a big bowl.
2. Mix in most of the jar of frosting until it makes a nice mush.
3. Shape into small balls. Pop in the fridge until cool and firm or in the freezer to save time.
4. Melt Almond Bark according to instructions.
5. Drop the balls one at a time into the Almond bark, spooning the meltyness over the ball. Scoop up in a spoon, tap on side of bowl to let the coating smooth out, and transfer to a wax sheet.
6. Decorate at will.
7. Refrigerate to help them set up before serving.
I used opposite colored Almond Bark to do some squiggles.

FACT: Not as easy as I thought that would be either. DECORATE FAIL! :

Anyway, I hope they're okay. I still haven't had one but I had to beat Aubrey to keep him from stealing them. He still managed to get five. So, I'm guessing they're good.

Recipe Oops ( With Guilt Driven Giveaway!)-WINNER UPDATE!!

2009-03-26T21:33:00.004-05:00

I recently learned that I made a recipe error on my Albondigas soup recipe, making me not only the worst mexican ever, but also the worst recipe writer EVER, too. I had a *slight* discrepancy between the amount of water I had listed in the ingredients list and the amount I referenced in the instructions. The recipe is now corrected but not before leaving a reader paniced with nothing to hold onto but a measuring cup. Measuring cups make the worst company. This is why I can't bake. Anyway, my distressed reader was way cool and saved the whole thing using daring intution. Plus, she totally left me props which makes my day.

I hope I didn't mess anyone else up. If I did, I'm sorry. Don't give up on me. I need your love.
What? You're not the loving type? This awesome pot holder will melt even the coldest of hearts.

Up for grabs is an amazing, BRAND NEW, Calphalon Pot Holder. My husband bought me one like pictured above for Christmas and it's my all time favorite pot holder. It's such a fave that I bought a small inventory. The one I have to give is just like the one above except it's a lovely orange and it's a bit bigger than pictured (obviously.) Oh, and it's not really Calphalon. Actually, it is Calphalon but how many exceptions can you list and have it still be just like the one above? These are things I ponder.

Just leave me a comment and tell me about your worst cooking blunder and what you did ( or didn't) do to save the day. Or, just say what's on your mind. Whatevs. Winners will be randomly chosen using Random.Org ( which, I totally use all the time at work for my real life job as a researcher...it's legit.)

Entry cut off shall be at 10:00 pm CST on Saturday, March 28th. Winner shall be announced shortly thereafter.

Good luck!

WINNER UPDATE! Jill of All Trades, you are the proud new owner of the best pot holder ever. Pretty good odds of winning on this one! I coded comments by order and here's what random.org had to say on the matter.

So, yay! It pays to be first. I'll email you and we can work out how to get this puppy to ya.

No Knead Bread

2009-03-22T22:01:00.005-05:00

It's usually the case that when Aubrey and I are craving good bread, we have to drive to Tulsa and then freeze our loot to make it last. Even then, it's hard to find good crusty bread that breaks your teeth on the outside and then lets them have a little fun on the inside. Yes, I think chewy things are fun. When I was little, I used to chew the glue that holds credit cards to junk mail. Fortunately, my treats have become much more sophisticated these days.

Anyway....

In the midst of preparing our horribly ugly 3rd bedroom for its transformation from pepto pink to a lovely neutral tan, we got a hankering for good bread and a two hour drive to Tulsa was off limits. So, I finally decided to try the infamous, Sullivan Street Bakery No Knead Bread. Since I generally suck at baking, I was really nervous at investing 18-20 hours into a no-guarantee creation( actual interaction with the stuff was only about 15 minutes...pretty easy.) It turns out that even a person who chews glue can make this bread. And, if you're a real genius, you can add more yeast to cut the time down substantially.

No Knead Bread

3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast
1¼ teaspoons salt
Cornmeal or wheat bran, as needed

1. Mix flour, yeast, and salt together in a bowl. Add 1 5/8 cup of warmish water. Blend. Dough will be wet and shaggy. Cover with plastic wrap and let rise for 8-12 hours at room temperature ( I did about 14 hours and let it hang out in the bathroom...the warmest room in the house. Don't knock it!)

2. Dough is ready when it has bubbles all over the surface. Flour a work surface and fold the dough once or twice. ( The original recipe says to lightly flour the surface but I found that the dough was just too sticky at this stage. I didn't add much more and I should have.)

3. Cover loosely with plastic wrap and let it hang out for 15 minutes.

4. Using "just enough flour to keep the dough from sticking" ( which will probably be a lot more than I used....) work the dough into a ball and place on a cloth ( not terry) generously coated with more flour, cornmeal, or wheat bran. ( I used more flour and when it says generously, it means generously. I lost half my dough by not using enough.)

5. Dust with more flour, cornmeal, or wheat brand and cover with another cloth towel and let rise for 2 hours. It is ready when it doesn't readily spring back when poked and is doubled in size.

6. Preheat oven to 450 degrees during the last 30 minutes of rising time. Place a covered casserole dish or a cool dutch oven like the one I got for Christmas in the oven to heat up, too.

7. Carefully remove dish or dutch oven and flop your dough into it. The original recipe says seam side down but I didn't end up with a seam because I didn't use enough flour.

8. Bake 30 minutes with lid on and 8-15 more minutes with lid off ( depending on how crusty you want your crust.

That's it. It was smaller than it should have been due to the stickage but overall amazing. Our awful room is now halfway to a decent color and we're half way to Paris with this recipe. Coolness.

Austin Adventure

2009-03-12T18:31:00.011-05:00

Austin, TX is officially where I want to be RIGHT NOW, even though I scored a wicked cold resulting from drastic weather changes, airports, and working until the wee hours of the morning. I was there for most of last week and, though I was busy through most of my stay, I had the opportunity to roam the streets of downtown for an evening in search of late night entertainment and good eats. Tuesday night in Downtown Austin was livelier than Friday night in Downtown Tulsa of the same week. What am I saying? It was livelier than the last 20 Friday nights in Downtown Tulsa. Sadness. I have high hopes for T-town, though.

Anyway, I didn't take my camera because I honestly had no room to bring it. Oh, and I didn't want to look like a total dweeb busting out a very conspicuous piece of equipment with people from work who ( let's just face it) get out a lot more than I do. I need a point and shoot...bad. I felt naked all week without it. Fortunately, it turns out there was no need to bring it afterall because the fine folks at Flickr already took pics of nearly everything I saw. Weird.

So, up first ... The Iron Cactus located on historic 6th Street. Contemporary styling with youthful flare. Oh, and rooftop seating. Gorgeous. I ordered this massive burrito and nearly ate it all. For perspective, this thing is larger than my head. That's big.

Following dinner, you're sure to find entertainment anywhere you turn. On one corner, a guy asked me what my favorite animal was with hopes of making me one out of a sheet of tin foil. This might be him:

I said a cat and he asked, "Wild or domestic?" Hilarious. I passed on the cat art and we made our way to a billiards hall, followed by live blues at Nuno's and Live Band Karaoke at Maggie Mae's.

Note to self: Before you sell your mad karaoke skills, make sure you pick a song you can actually sing. Yellow Ledbetter by Pearl Jam is officially not karaoke material.

After I blew my live band karaoke debut, I returned to my room and got the last bit of sleep I'd have for the next week. I'm still not sleeping. Austin, you were so worth it.

Photos linked to original sources ( Various Flickr Members)

The Worst Mexican Ever Cooks!: Albondigas

2009-03-10T17:51:00.006-05:00

I just got back home from Austin, TX on Sunday and was having some cooking withdrawals. Sure, I had some fine meals ( of which I'll blog later....) but I've been ansy to try out some new recipes out of all the foodie mags I read on the plane. I was planning out my grocery list at my Mom's house (with the intent at making a stop at a real live grocery store so I could avoid the Walmarts) when I suddenly remembered my all time favorite soup: Albondigas. Out went the plans to find roasted red peppers and a leg of lamb. Enter Mexican comfort food.

Okay, so I didn't actually suddenly remember it. I've actually been hounding my mom for her recipe for ages. On Sunday, she finally shared.

There's a bit of a story that goes with this recipe. We got it from our neighbor when we lived in Perris, CA. about 13 years ago. Our families were pretty friendly, swapping recipes, sharing bird baths, afternoon snacks, etc. Then, they got a dog. A little yipper, to be exact. My dad had to commute for several hours to work and this little muther barked all day and all night resulting in little sleep and lots of stress. After speaking with the neighbors about the issue, we learned that our angst fell on deaf ears ( well, they maintatined that since THEY didn't hear the dog, it wasn't a problem.) So, my dad installed an antique fire alarm on the side of our house near their bedroom window. He blasted it all night to see if they heard THAT! They say they didn't. Anyway, after a long drawn out battle, we eventually had to call animal control to ask them to do something about the dog. Animal control came and took the dog! We didn't even count on that! They moved the bird bath back to our side, shoved my baby brother off his bike when he touched their lawn resulting in my mom's longest stream of profanities to date, and planted a hedge to screen us out (which I'm happy to report has finally grown in some 15 years later.) Fortunately, before the fallout we scored this recipe:

Phew...

Albondigas ( Mexican Soup with Mexican Drama)

2 small cans of tomato sauce

1 to 2 lbs of lean ground beef ( make sure it's lean because it will get greasy otherwise.)

5 tsp. Tomato Chicken Boullion

10 cups of hot water

A rough handful of raw white rice

2 Tbsp. ground Mexican Oregano

2 Tbsp. minced garlic

6 bay leaves

2 cups diced carrots

2 cups diced potatoes.

In a large pot or dutch oven, put 10 cups of water on to boil.

Combine beef, rice, oregano, and garlic and form smallish meatballs.

When water is boiling, add tomato sauce, boullion, and bay leaves. Return to a boil and drop meatballs in one at a time.

When meatballs are cooked through, add carrots and potatoes. Boil until tender or about 20 minutes.

Serve with tortillas.

This recipe is so good your mom will cuss like a sailor, too.

Strike Day

2009-03-01T21:19:00.006-06:00

Ahhhh, sigh of relief. Plays are busy business and this last one just came to a close. We had some stellar nights and I only had one mishap where I nearly dropped an actor off a ladder. Oops. On the day of the final performance, the entire cast and crew remains behind for hours to remove the set. It's tough work but mostly fun. I notice, however, that I have a strong pet peeve for which I can thank my father. I CANNOT stand to see kids standing around doing nothing. When I was a kid, if people were working, I was working and if it wasn't up to par, I got in some bad trouble. So, I probably annoyed just about every teenager trying to whip them into gear. Sadly, there are some battles I can't win. Included in this list are getting Aubrey to take out the garbage and getting my brother to eat beans.

Speaking of eating, they feed us on strike day and I, for one, ate for three. Seriously, I'm stuffed...I can't move. I was going through my former play photos and remembered how nice it is to be working behind stage this time and not packed in a costume. Why can you never breath in costumes? I was squished into my maid outfit for Cat on a Hot Tin Roof. My name was Sookey. I think I look like a Sookey. See how I strategically placed the feather duster there?

This is me with my buddy, Lynn. She's an incredibly talented actress and she likes to make me feel like I'm good, too. However, you'll notice that I'm the maid here and she's in the fancy dress.

Lynn gets cast in glorious lead roles. I get cast as dinnerware:

I was definitely poured into this saucer. I enjoy acting but I'm going to try my hand in a different capacity next month. I'm going to be assistant director for the next play. Squee! Wish me luck!

A Funny Thing Happened On the Way to the Forum

2009-02-26T12:11:00.003-06:00

Ahhh, I wish I had a fish eye lens......... huh, what? Oh, I'm back. These photos of the Historic Coleman Theater are from Visitmiamiok.com and, if you happen to be doing so this weekend, you can check out the latest play from Miami Little Theater, "A Funny Thing Happened on the way to the Forum." The play itself is pretty funny, telling the tale of this one dude that wants his freedom and this other guy that wants some girl and this other guy who wants money and this other guy who.... .oh just come see it. However, the grand event for me is a chance to enjoy this great theater, built in the 1920s as a vaudeville locale, featuring like likes of such no-names as Will Rogers, Bob Hope, and Bing Crosby. It's also the home of the Mighty Wurliztzer organ and I just love to say that.

The show opens tonight at 7:30 with shows on Friday at 7:30, Saturday at 7:30 and a matinee on Sunday at 2:30. The theater is smack dab in the middle of Main Street. You can't miss it.

If you happen to notice the smooth flow of the curtain close or the impeccable timing of cast placement, give me a shout-out....I'm back stage support! (well, don't really shout, we frown on that sort of thing in theater.) I'll be looking for you! (Dun, DUN, Duuunnnn.)

Busy Time

2009-02-24T17:48:00.009-06:00

I've been SO busy lately.... sorry for the lack of new recipes!
Here's a snippit of what's been goin' on:

Dad's birthday. It was a smash! We played pool at 11 in the morning and threw out our backs at the batting cages.

Then, fairy godson turned the big 1. Weirdness. He's already walking!
Then, it was my Mother-in-law's birthday. We went out to dinner and I bought her tupperware. Man, I'm good.

So, now you know!

Our German Buddy!

2009-02-21T00:25:00.004-06:00

This is Sindy. She's way cool and not just 'cause she married our crazy friend, Kevin. You see, Kevin was my hubby's roommate through most of college which means he was practically my roommate, too. We got in frequent quarrels over creative control in the kitchen. He usually won by sneaking in black pepper, but I still consider myself the undefeated champ since I never actually paid rent. Just when I thought we'd have to send the dude off to 'Love Connection' he shows up with this hot-talkin, German goddess. AND, get this....she moves from her gorgeous home in Dresden to Tulsa, OK to grace us with her cute German self. Now we can actually take Kevin out in public... =)

We love us some Sindy and it's not just because she's generous with her frequent care packages from home. Check out her interview at Tasha Does Tulsa and see how a true world traveler gets down in Oklahoma.