tag:blogger.com,1999:blog-83234698405937203102024-02-19T03:00:15.453-06:00Gnocchi No Plan..just breathe it in.eeghttp://www.blogger.com/profile/00882144632801743906noreply@blogger.comBlogger121125tag:blogger.com,1999:blog-8323469840593720310.post-27223011084286721052011-05-30T14:05:00.000-05:002011-05-30T14:05:01.221-05:00a new project...<span style="font-family: Arial,Helvetica,sans-serif; font-size: small;">Last week I got a call from my boss about a grant to combat childhood obesity that she is applying for. </span><br />
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<span style="font-family: Arial,Helvetica,sans-serif; font-size: small;">Our company is dependent on families with disposable income signing up their children for extracurricular activities. But deep down, my boss understands the power of food. In her words: "We can teach <i>*insert name of wealthy Austin neighborhood</i>* kids to make crepes all day long, but we have the chance here to make a difference."</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif; font-size: small;">Oh happy day.</span><br />
<span style="font-family: Arial,Helvetica,sans-serif; font-size: small;"> </span><br />
<span style="font-family: Arial,Helvetica,sans-serif; font-size: small;">If the grant comes through, one of my weekly classes in the fall will be a <i>free</i> afterschool enrichment program for a lower income school. Added bonus, the school will more than likely be in my 'hood. E</span><span style="font-family: Arial,Helvetica,sans-serif;">ast Austin livin' ain't just for hipsters, you know.</span><br />
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</div><div style="font-family: Arial,Helvetica,sans-serif;">As my spring classes wind down, I'm spending a lot of time working from home researching recipes. I wanted to write about this process so I can think it through a bit more and also because I find it pretty interesting. This week I will be doing a test run of the below mentioned recipes recording the difficulty, cost, and taste. I will try my best to post some pictures along the way.<br />
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<u>Criteria</u>:</div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;">For the grant, I've been asked to develop four recipes (2 savory, 2 sweet) that are simple, healthy, and inexpensive. The recipes should also be substantial enough to feed a whole family. Since my company's purpose is to provide children with hands-on cooking experiences, the recipes obviously have to be something kids can be involved with making and will eat. I also have to consider the demographic of the neighborhoods and what parents would actually try. </div><br />
<div style="font-family: Arial,Helvetica,sans-serif;"><u>Possible recipes- Savory</u>:</div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;">Lentil tacos</div><div style="font-family: Arial,Helvetica,sans-serif;">Posole with beans and corn tortillas</div><div style="font-family: Arial,Helvetica,sans-serif;">Corn pancakes with fresh salsa</div><div style="font-family: Arial,Helvetica,sans-serif;">Lentil Sloppy Joes</div><div style="font-family: Arial,Helvetica,sans-serif;">Sweet potato and black bean chili</div><div style="font-family: Arial,Helvetica,sans-serif;"><u><br />
</u></div><div style="font-family: Arial,Helvetica,sans-serif;"><u>Possible recipes- Sweet</u>:</div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;">Sweet potato mash</div><div style="font-family: Arial,Helvetica,sans-serif;">Summer fruit salad</div><div style="font-family: Arial,Helvetica,sans-serif;">Pumpkin empanadas</div><div style="font-family: Arial,Helvetica,sans-serif;">Oatmeal carrot cookies</div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;"><u>Challenges</u>:<br />
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<span style="font-family: Arial,Helvetica,sans-serif; font-size: small;">This is something I've daydreamed about since starting work with this company. Outreach is where my heart is, and I'm more than a little excited about this prospect. But as I look and plan and try to advise other people on what to eat, I realize I must tread lightly.</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif; font-size: small;">Food is such a personal choice. I don't appreciate people picking on the husband for being vegetarian (light-hearted picking, mind you, but still I know it gets old). In the same way, I make it a point to not scoff at people with different food preferences or get on a soap box about what I will and won't eat. I have my own reasons for the food choices I make, but in my experience no one appreciates unsolicited opinions that are that big. So, when faced with the challenge of advising people what to eat who come from a completely different socio-economic and cultural background than myself, I have to consider the different meanings food can have. </span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">For me, crafting a well rounded vegetarian meal is a way to unwind. Going to the grocery store and seeking out fresh vegetables, chopping and dicing, taking time to simmer and smell and taste as I go along...the entire process is relaxing if not meditative. Eating, too, is a special moment in the day. Something we attempt to sit and savor, regardless of if we are having dinner at home or eating <a href="http://gnocchinoplan.blogspot.com/2010/12/so-this-is-it-then.html">beet fries</a> with an ice cold Lonestar at a bar. These things mean so much to me that I find ways to devote even more time by reading <a href="http://gnocchinoplan.blogspot.com/2010/08/blog-post.html">books</a> about food, writing about food, and having a job involving food.</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">This isn't the case for everyone, nor should it be. Food is a necessity, something we must have to sustain ourselves. </span><span style="font-family: Arial,Helvetica,sans-serif;">Is it really feasible or fair for me to suggest to a tired, overworked parent that an hour spent chopping and roasting eggplant (which their family may or may not eat) is more valuable than time to sit and relax? Honestly, I'm not sure. It is a luxury to be able to give this much attention and time to food, and while it makes for healthier families and better budgets, the fact is that is not the society we all live in. </span><span style="font-family: Arial,Helvetica,sans-serif;"></span><span style="font-family: Arial,Helvetica,sans-serif;"><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"> This is why I cringe at the word "foodie." This is why I don't truly believe you can have a real appreciation of fine food if you never step foot in your kitchen. As fun as it is to indulge in extravagant, expensive, beautifully prepared meals, when it comes down to it food is sustenance and a necessity. We all have to eat.</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">Michael Pollan said it best, <i>"To have healthier food, we must invest more money or more time." </i>I have that quote in my kitchen and I look at it everyday to remind myself that time spent cooking is indeed worth it, even when I'm feeling tired or lazy. I'm attempting to approach my recipe planning with that in mind. If you're interested in food at all, I highly recommend <a href="http://www.newsweek.com/2010/11/22/what-food-says-about-class-in-america.html#">this</a> article, that dicusses the class differences inherent in our food system much better than I ever could.</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">Wish me luck! </span>If you have any feedback or suggestions I would love to hear about it in the comments. </div>eeghttp://www.blogger.com/profile/00882144632801743906noreply@blogger.com0tag:blogger.com,1999:blog-8323469840593720310.post-13912038834055101762011-05-17T08:09:00.000-05:002011-05-17T08:09:36.136-05:00"i'm here darling to enjoy the party"<div style="font-family: Arial,Helvetica,sans-serif;"><i>I originally published this post last week, but Blogger decided to delete it. Hmmm...my first post in months and the internet makes it disappear? Should I take this as a sign?</i><br />
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<b>the song: "Hello" Martin Sloveig and Dragonette </b></div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;"> Well hello there, beautiful.</div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;"><div style="clear: both; text-align: center;"><a href="http://farm3.static.flickr.com/2269/5711592279_f7543909c7.jpg" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img border="0" height="300" src="http://farm3.static.flickr.com/2269/5711592279_f7543909c7.jpg" width="400" /></a></div></div><span style="font-family: Arial,Helvetica,sans-serif;">It has been a long time. I just wanted to check in and let you know that a) I'm still alive and b) I'm still cooking. Like...a lot. In addition to cooking with my kiddos every day and cooking at home <strike>often</strike> as often as I can, my life now also includes developing recipes for my job. </span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">On Monday, I taught an amazing class at a lovely school. My seven children were enthusiastic and well behaved. We started the day by making pizzas and ended with (my favorite!) <a href="http://gnocchinoplan.blogspot.com/2009/10/to-all-mothers-and-sisters-and-wives.html" target="_blank">carrot oatmeal cookies</a>. The best part was knowing that they really <i>got</i> it. One of my little guys was adament about not trying an oat cookie with carrots until they came out of the oven smelling delicious. He then ate two and told me it was the best cookie he'd ever had. When his mom came to pick him up, he told her "You know, I didn't think I liked it. But then I tried it. And guess what? I did like it!" Four years old. </span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">Call me sentimental. Call me a sucker for cute kids. Call me whatever you want. Moments like that make me feel really really good.</span><br />
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<div style="clear: both; text-align: center;"><a href="http://farm4.static.flickr.com/3315/5711594061_a8f1460032.jpg" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img border="0" height="300" src="http://farm4.static.flickr.com/3315/5711594061_a8f1460032.jpg" width="400" /></a></div><br />
<span style="font-family: Arial,Helvetica,sans-serif;">After class, my afternoon job was to test out a tortilla soup recipe. I haven't felt inspired to take pictures while I'm cooking in weeks. But the combination of these beautiful multi colored tomatoes and my first garden peppers was too beautiful to pass up. Summer food isn't my favorite, but it is awfully pretty. Fitting, too, because my <a href="http://gnocchinoplan.blogspot.com/2009/09/you-just-did-what-youre-supposed-to-do.html" target="_blank">very first recipe</a> to write about was tortilla soup. (Full disclosure...the one I did Monday was better.)</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">When I quit my old job almost a year ago, I didn't really know what to expect. I wanted to work with food. I wanted to do something that made a difference. Something that would inspire and motivate me without exhausting me. I didn't realize I would find this. We're still a small and struggling company, so we'll see how long it lasts. But I plan on giving it everything I've got for as long as I can. </span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">Anyway, I just wanted to pop my head in. I'm really trying to make time to write again. So with any luck, I'll be seeing you again soon...</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">~eeg</span>eeghttp://www.blogger.com/profile/00882144632801743906noreply@blogger.com0tag:blogger.com,1999:blog-8323469840593720310.post-79017483544422185992011-03-10T21:19:00.000-06:002011-03-10T21:19:02.798-06:00"i'm working, i sweat but it's all good"<div style="font-family: Arial,Helvetica,sans-serif;"><b>the song: "I'm Good I'm Gone" <a href="http://www.lykkeli.com/">Lykke Li</a></b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b>the food: Migas</b></div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;">It's nice to feel inspired.<br />
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I'm happy to say that I'm feeling quite inspired this week. I've recently discovered the library (sounds silly, but it has been a revelation!) and am reading more than I have since college. The weather is absolutely perfect- cool, fire pit worthy evenings and bright afternoons perfect for outdoor beer sippin'. My job is going great and spring break is so close I can taste it. Of course, spring break means SXSW. And south by means I have days and days of sunshine, good friends, and hot tunes to look forward to. <br />
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Life is good.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://farm6.static.flickr.com/5256/5516326678_8656a72a62.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://farm6.static.flickr.com/5256/5516326678_8656a72a62.jpg" width="400" /></a></div><br />
As if all that wasn't enough, this weekend I made migas. I've made migas before in <a href="http://gnocchinoplan.blogspot.com/2009/10/youre-sound-asleep-with-cats-as-i-climb.html">various forms</a>, but these were different. I set out to make restaurant worthy migas, and I came pretty darn close. There are a few things to which I owe credit.<br />
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First, the homemade tortilla strips.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://farm6.static.flickr.com/5020/5516327984_99b4ce8ca7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://farm6.static.flickr.com/5020/5516327984_99b4ce8ca7.jpg" width="400" /></a></div><br />
Gah, I hate frying. Not because it is unhealthy, but because I'm so bad at it. So naturally, I set off the fire alarm while frying these tortilla strips. I also splashed oil up on myself and yelped and cursed more than once during the process. But you know what? It was totally worth it. Because at the end of all of that, I had <i>this</i> to show for it.<br />
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Truth be told, I had about double that amount to show for it. But then I sprinkled them with a little salt and ate them. It's amazing I left any tortilla strips for the migas, really. Way to show self restraint, Emily.<br />
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Speaking of self restraint, my second tip for good migas is to not skimp on cheese. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://farm6.static.flickr.com/5097/5515738275_3c1a9f2a58.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="323" src="http://farm6.static.flickr.com/5097/5515738275_3c1a9f2a58.jpg" width="400" /></a></div><br />
I mean really...why would you? It is the easiest way to ensure delicious migas (or anything for that matter). Don't be shy about it. Cheese is your friend. I used plain ol' cheddar, shredded it myself, and piled it on in layers as I was cooking the eggs. If you were having migas in a restaurant, I assure you they would be have more salt and fat. So don't feel bad. If you need to, call me and I'll talk you through it. I can justify cheese all day. <br />
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For my final suggestion, I have an actual cooking tip. You see, I had an advantage before I even dreamed up these migas because my parents taught me long ago the proper way to cook eggs. It's simple. Cook 'em sloooow. Treat them gently. Scrambled eggs are an easy thing to rush through. I've been guilty more than once of letting my hunger get the best of me, cranking up the heat and hurrying along the egg scrambling. But not this time. So friends, when you make this recipe, please don't spend all that time sauteing peppers and shredding cheese just to rush through cooking the eggs. Your migas deserve better.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://farm6.static.flickr.com/5174/5516330398_281883058e.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://farm6.static.flickr.com/5174/5516330398_281883058e.jpg" width="400" /></a></div><br />
</div><b style="font-family: Arial,Helvetica,sans-serif;">Migas</b><br />
<span style="font-size: x-small;"><span style="font-family: Arial,Helvetica,sans-serif;">adapted from </span><a href="http://homesicktexan.blogspot.com/2008/05/migas-in-morning.html" style="font-family: Arial,Helvetica,sans-serif;">Homesick Texan</a></span><br />
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<div style="font-family: Arial,Helvetica,sans-serif;">5 eggs</div><div style="font-family: Arial,Helvetica,sans-serif;">splash of milk (about 1 tablespoon)</div><div style="font-family: Arial,Helvetica,sans-serif;">vegetable oil for frying tortillas</div><div style="font-family: Arial,Helvetica,sans-serif;">3 corn tortillas, cut into strips</div><div style="font-family: Arial,Helvetica,sans-serif;">1/2 cup diced onion</div><span style="font-family: Arial,Helvetica,sans-serif;">1/2 cup diced peppers (I used red and green bell and homemade/grown <a href="http://gnocchinoplan.blogspot.com/2010/12/i-dont-have-to-leave-anymore-what-i.html">pickled jalapenos</a>)</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1/2 - 1 cup shredded cheese</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">salt and pepper to taste</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">Add enough vegetable oil to a large skillet to coat the bottom. Place skillet on medium-high heat and add tortilla strips to skillet. Cook for about three minutes, turning once. Remove the tortilla strips and place on a plate covered with a paper towel. Keep remaining oil in skillet.</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">Add onions and peppers to the skillet<span style="font-family: Arial,Helvetica,sans-serif;"> and cook until peppers are just soft and onions are slightly browned. Meanwhile, </span>whisk together eggs and milk in a separate bowl. Season with a little salt and pepper.</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-family: Arial,Helvetica,sans-serif;"></span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-family: Arial,Helvetica,sans-serif;">Turn the heat on the skillet down to low. Add egg mixture, making sure peppers are evenly distributed. <u>Do not stir</u>! Allow to cook for at least a minute or two. When the sides of the pan are beginning to look a little firm, <u>gently</u> lift up the cooked sides of the egg, allowing the uncooked portion to reach the pan. Repeat until eggs are mostly cooked along the sides but not quite cooked on top. Add a layer of tortilla chips and cheese and <u>gently</u> fold eggs in on themselves. Repeat until the eggs are just cooked. The whole process should take about 7-10 minutes. </span></span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-family: Arial,Helvetica,sans-serif;">Top the migas with more cheese and tortilla strips. Serve immediately with flour tortillas, salsa, and refried beans. In our house, this serves 2.</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-family: Arial,Helvetica,sans-serif;"> </span><span style="font-family: Arial,Helvetica,sans-serif;"> </span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-family: Arial,Helvetica,sans-serif;">~eeg </span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-family: Arial,Helvetica,sans-serif;"></span></span><span style="font-family: Arial,Helvetica,sans-serif;"></span>eeghttp://www.blogger.com/profile/00882144632801743906noreply@blogger.com1tag:blogger.com,1999:blog-8323469840593720310.post-35836863103600731272011-03-02T10:49:00.000-06:002011-03-02T10:49:03.447-06:00"tame our ways if we start to devise something more"<b><span style="font-family: Arial,Helvetica,sans-serif;">the song: "The Man of Metropolis Steals Our Hearts" <a href="http://asthmatickitty.com/sufjan-stevens">Sufjan Stevens</a> *</span></b><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">Seems like Wednesday is as good a day as any to get personal. </span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">I've told you <a href="http://gnocchinoplan.blogspot.com/2010/03/where-did-our-respectable-convictions.html">before</a> about the two sides of Emily. First, there is the "I-care-about-food" "I-plan-ahead" "every-meal-must-include-more-than-one-vegetable" Emily. She writes this blog 95% of the time. She also writes the</span><span style="font-family: Arial,Helvetica,sans-serif;"> weekly meal plan on a dry erase board on the refrigerator. </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9-Cnb2dK0mvxmC6Y12CKVNHMoYDTVHx9EmVGAqini-0nfwmcQ34RnrCcNJs1rYR1P2sVWdhyphenhyphenmL1ge2ezSZ1DSnfYNDRSdksc11nvjHlU_q3j5pdaTo8djuuI8RYHBZYTTwmnRBLpfL28/s1600/DSCN4170.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9-Cnb2dK0mvxmC6Y12CKVNHMoYDTVHx9EmVGAqini-0nfwmcQ34RnrCcNJs1rYR1P2sVWdhyphenhyphenmL1ge2ezSZ1DSnfYNDRSdksc11nvjHlU_q3j5pdaTo8djuuI8RYHBZYTTwmnRBLpfL28/s400/DSCN4170.JPG" width="400" /></a></div><br />
<span style="font-family: Arial,Helvetica,sans-serif;">The other side of me </span><span style="font-family: Arial,Helvetica,sans-serif;">wins free rounds for my girlfriends by correctly identifying mystery beer presented by an overconfident bartender, debates a life well lived in the rain at 2 am, karaokes in random bars in Longview, and dances as often and as late into the night as possible. In her wildest moments, she throws caution to the wind and eats a bowl of cereal for dinner. </span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">I'm going to take a minute and let you think about which Emily you like better. Whose blog would you rather read? Honestly, the verdict is still out for me. </span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">Lately, I've been (too?) easily convinced to abandon our meal plan for the above mentioned bowl of cereal or extended happy hour snacks with friends. Deep down, I know that's ok. Life is a series of ebbs and flows and just because right now I'm not cooking as much doesn't mean it will never come back. Right now, I enjoy our full and busy life. But I can't help but feel guilty when I have to send the husband to work without leftovers from last night's dinner. </span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">As traditional as it sounds, it is my job to manage our house** and what to eat requires the majority of the planning. So this month, I'm trying a new approach. Rather than a meal plan, I stocked the house with easily prepared, healthy staples during this week's grocery trip. It's not the easiest switch. Last night I found myself scrambling and worrying that our meal would not be substantial enough. But </span><span style="font-family: Arial,Helvetica,sans-serif;">I need to get into this habit, because things aren't going to change anytime soon. SXSW is only 2 weeks away.***</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">Part of having a healthy relationship with food is being able to roll with the punches. When we get too attached to a certain way of thinking...whether that's rigid meal planning, or a huge list of 'I won't eat this' or 'I only like that'...it takes the fun out of eating. I doubt my food challenges are over for the month (um- we're only one dinner in), but I do hope it will allow me to fit more home cooked meals into our life. As always, you can keep track of our progress <a href="http://gnocchinoplan.blogspot.com/p/what-we-really-eat.html">here</a>. And just maybe over one of those dinners, the two Emily's can come to an agreement. </span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">~eeg</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">* Sufjan, this album still makes me swoon like the first day I heard it. </span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">** Because I only work part-time and because I love food. Not because I'm the girl.</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">*** The music part of my South By starts at <a href="http://partyends.com/blog/?p=4765">this party</a> with some of my favorite people ever. Won't you join me?</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"> </span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"> </span>eeghttp://www.blogger.com/profile/00882144632801743906noreply@blogger.com1tag:blogger.com,1999:blog-8323469840593720310.post-1417420841114385782011-02-23T10:12:00.000-06:002011-02-23T10:12:55.998-06:00"baby, you've got to be more discerning"<span id="goog_1632837762"></span><span id="goog_1632837763"></span><b><span style="font-family: Arial,Helvetica,sans-serif;">the song: "This Modern Love" <a href="http://www.blocparty.com/">Bloc Party</a></span></b><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">I woke up this morning with a plan to clean house, but was quickly distracted by <a href="http://www.seriouseats.com/2011/02/modernist-cuisine-the-wok-shot.html">this</a> Serious Eats post about <a href="http://modernistcuisine.com/about-modernist-cuisine/">Modernist Cuisine</a>. Now, you know me...I'm wordy, not visual. But these photos stopped me in my tracks. I thought you might enjoy them too.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://modernistcuisine.com/images/hp_slideshow/_MG_9983.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="341" src="http://modernistcuisine.com/images/hp_slideshow/_MG_9983.jpg" width="400" /> </a></div><div class="separator" style="clear: both; text-align: left;"> <span style="font-family: Arial,Helvetica,sans-serif;">I'm a simple girl. My taste in art is questionable at best. But I'll ogle pictures of food all day long. </span><span style="font-family: Arial,Helvetica,sans-serif;">Cooking is truly a beautiful thing. These photos resonate with me because these images actually exist in the kitchen. While cooking, if you take time to notice, you can loose yourself in all kinds of gorgeous moments. </span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Arial,Helvetica,sans-serif;"> </span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://modernistcuisine.com/images/hp_slideshow/Wok_Cutaway.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="341" src="http://modernistcuisine.com/images/hp_slideshow/Wok_Cutaway.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Arial,Helvetica,sans-serif;">The best part is that these shots aren't made in Photoshop. Apparently the studio is fairly low-tech and the photographer is just out of art school. The wok picture above was achieved by (wait for it...) cutting a wok in half and then tossing noodles in it. Is that not amazing?</span><span style="font-family: Arial,Helvetica,sans-serif;"><br />
</span></div><span style="font-family: Arial,Helvetica,sans-serif;"> </span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://modernistcuisine.com/images/hp_slideshow/Griddle_Opener_Fried_Egg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="342" src="http://modernistcuisine.com/images/hp_slideshow/Griddle_Opener_Fried_Egg.jpg" width="400" /></a></div><br />
<span style="font-family: Arial,Helvetica,sans-serif;"></span><span style="font-family: Arial,Helvetica,sans-serif;">The beautiful 6 volume cookbook is due out next month. I rarely use cookbooks, but would happily have this on my coffee table for the art alone. If you have an extra $500 lying around, you can pre-order your very own copy <a href="http://www.amazon.com/gp/product/0982761007?ie=UTF8&tag=modercuisi-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=0982761007">here</a>. You can also do what I'm doing and dedicate a few minutes of your morning to <a href="http://modernistcuisine.com/">art appreciation</a>. It might just inspire me to make lunch, too.</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">~eeg</span>eeghttp://www.blogger.com/profile/00882144632801743906noreply@blogger.com0tag:blogger.com,1999:blog-8323469840593720310.post-44372684942442802622011-02-22T21:57:00.000-06:002011-02-22T21:57:17.532-06:00"i dance in dirty pants, a drink in my hand"<b><span style="font-family: Arial,Helvetica,sans-serif;">the food: whole wheat pasta with cauliflower & chickpeas</span></b><br />
<b><span style="font-family: Arial,Helvetica,sans-serif;">the song: "Dirty Pants" <a href="http://www.dragcity.com/artists/bill-callahan">Smog</a></span></b><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">In my <a href="http://gnocchinoplan.blogspot.com/2010/10/show-me-what-you-can-do.html">cooking class</a> this afternoon, we made a whole wheat orange raisin muffins. While perusing the recipe, I commented to my coteacher that the muffins would be earthy. My elementary kids </span><span style="font-family: Arial,Helvetica,sans-serif;">(kindergarten through fourth grade) </span><span style="font-family: Arial,Helvetica,sans-serif;">picked up on our talk and asked me what it means when something tastes "earthy." </span><br />
<div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;">"You know," I said to my group of thirteen aproned foodies-in-the-making "It's when the food has a nice texture in your mouth, but is also really simple and natural. It kind of tastes like dirt." The reception to my answer was less than enthusiastic.*</div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><span style="font-family: Arial,Helvetica,sans-serif;">My coteacher came to the rescue, as he often does. "Granola bars are earthy," he offered, "And you all like granola bars, right?" Good save. I'm happy to report that the majority of my kiddos ate the muffins that were indeed very dense and "earthy." </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://farm5.static.flickr.com/4132/5001084207_8a79dcc692.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://farm5.static.flickr.com/4132/5001084207_8a79dcc692.jpg" width="400" /></a></div><br />
<span style="font-family: Arial,Helvetica,sans-serif;">It was an honest mistake. As a gardener, I genuinely appreciate when I can taste the dirt in my vegetables. Perhaps my afternoon conversation inspired my meal this evening. The husband is out stretching creative muscles, so I decided to treat myself to a special solitary meal. A meal to show myself a little love. A reminder that a night at home in pajamas with a cat in your lap and a can be pretty freaking awesome. The pint of <a href="http://www.abcbrew.com/harrisburg/brewery_flagship.htm">Scottish Ale</a> was a nice touch as well. </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://farm3.static.flickr.com/2538/4225874218_009b28f4fd.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://farm3.static.flickr.com/2538/4225874218_009b28f4fd.jpg" width="400" /></a></div><br />
<span style="font-family: Arial,Helvetica,sans-serif;">This particular dinner featured homegrown cauliflower and parsley with grainy chickpeas, tart feta, and a hearty dose of garlic. It is the definition of "earthy." It's dense and simple all at once. I find it extremely satisfying; I kept going back for one more taste of the cauliflower/feta/chickpea combination. If you can manage a big crunchy grain of sea salt in the same bite, more power to you. This dish would actually be delicious without the pasta, as well (I was planning ahead for lunch leftovers for tomorrow, otherwise I would have left it out.) </span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">Whatever ingredients you add, use the freshest/highest quality you can get your hands on. This goes for the olive oil and salt, too. And please don't overcook your vegetables. Roast the cauliflower until the florets are <i>just</i> tender. Saute your herbs and garlic <i>just</i> until fragrant. Most importantly, take a minute to really taste it while you eat. Earthy, right?</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPY8CAqRcRA72b4Dmv_NqgA-k3BmgZxvyLK5Z_ya_DmtFccM31-1rnw0Ylme9eLZ5uI2O0cSNoAhdUlAtRdBHY6tyvmXlLuGFcB7y8yNLOO6ww2Fm3D5Ip9_kMASo2vVDRLnWJPc3mFlY/s1600/DSCN5037.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPY8CAqRcRA72b4Dmv_NqgA-k3BmgZxvyLK5Z_ya_DmtFccM31-1rnw0Ylme9eLZ5uI2O0cSNoAhdUlAtRdBHY6tyvmXlLuGFcB7y8yNLOO6ww2Fm3D5Ip9_kMASo2vVDRLnWJPc3mFlY/s400/DSCN5037.JPG" width="400" /></a></div><br />
<b><span style="font-family: Arial,Helvetica,sans-serif;">Whole Wheat Pasta with Cauliflower, Chickpeas, & Feta</span></b><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">1 large head cauliflower, separated into florets</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1 can chickpeas, drained and rinsed</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1-2 large garlic cloves, diced</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">cracked red pepper, to taste</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">small handful parsley (or other herb), chopped</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">salt (preferably large sea salt)</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">about 3/4 cup whole wheat pasta (I used penne)</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"> olive oil</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1/4 cup feta cheese</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">First, roast your cauliflower. Toss the florets with olive oil and a generous pinch of salt, then spread evenly onto a roasting pan or baking sheet. Roast at 425 degrees for 15-25 minutes depending on size of florets, until just tender and slightly browning.</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">In the meantime, cook your pasta al dente according to package directions. Drain and set aside.</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">In a medium skillet, heat a splash of olive oil over medium-high heat. Add your chickpeas, parsley, garlic and cracked red pepper (I like quite a bit). Stir until herbs and garlic are just fragrant, about 30 seconds, then turn heat to low. Add cauliflower and oil from roasting pan and stir gently to combine. Stir in pasta and remove from heat. Add feta cheese and salt to taste. Serve immediately or at room temperature.</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">~eeg</span><br />
<div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">*Note to self: In future classes, don't suggest to children that what they are about to make tastes like dirt. Also, eight year olds have no appreciation for </span><a href="http://en.wikipedia.org/wiki/Mouthfeel" style="font-family: Arial,Helvetica,sans-serif;">mouthfeel</a><span style="font-family: Arial,Helvetica,sans-serif;">.</span></span>eeghttp://www.blogger.com/profile/00882144632801743906noreply@blogger.com1tag:blogger.com,1999:blog-8323469840593720310.post-6573382713563217972011-02-14T17:28:00.000-06:002011-02-14T17:28:05.404-06:00"i can feel it in the air"<span style="font-family: Arial,Helvetica,sans-serif;"><b>the song: "When (and if) the Big One Hits...I'll Just Meet You There" <a href="http://www.thepaperchase.net/">the pAper chAse</a></b></span>*<br />
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<span style="font-family: Arial,Helvetica,sans-serif;">Valentine's Day, Schm-alentine's Day. Am I right? I mean, everyone knows this "holiday" was just created to sell cards and make people spend needless money on empty calories and fluffy things.</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">Ok, is my cynical cred intact? Good. Now come closer and let me tell you a little secret.</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"> </span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">I actually kinda like Valentine's Day. </span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">Please don't tell my cool friends.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://farm2.static.flickr.com/1084/4724188879_bf4bf2f1f3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://farm2.static.flickr.com/1084/4724188879_bf4bf2f1f3.jpg" width="300" /></a></div><br />
<span style="font-family: Arial,Helvetica,sans-serif;">Today marks the 10th (count 'em, <i>tenth</i>) Valentine's Day the husband and I have spent together. Our very first date happened right before Valentine's Day in 2001, when we were babies. He brought me Hershey's kisses in a Chinese takeout box. We've moved and graduated and bought a house and gotten jobs and quit jobs and become such <i>grown ups</i> in the last ten years. </span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">But incredibly enough, we're still in love. We're still best friends. We still support each other even though we're completely different than we were when we met. Heck, we're really different from when we got married. But it still works. All my <i>humanness</i>-- however flawed it might be-- somehow matches up with all of his. No, it hasn't all been a piece of cake (food idiom!), but looking back on the last 10 years, I'll say it's all been pretty damn great.</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">So that's that. Happy Valentine's Day! </span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">~eeg</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">*</span><span style="font-family: Arial,Helvetica,sans-serif;">This sweet little song about the end of the world was the very first song we saw at our very first concert together. </span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"> </span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"> </span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"></span>eeghttp://www.blogger.com/profile/00882144632801743906noreply@blogger.com0tag:blogger.com,1999:blog-8323469840593720310.post-86979759606353021482011-02-07T21:26:00.000-06:002011-02-07T21:26:01.804-06:00"a special kinda lovin' reaches right to my heart"<b><span style="font-family: Arial,Helvetica,sans-serif;">the food: savory butternut squash muffins</span></b><br />
<b><span style="font-family: Arial,Helvetica,sans-serif;">the song: "Night by Night" <a href="http://www.chromeo.net/">Chromeo</a></span></b><br />
<span style="font-family: Arial,Helvetica,sans-serif;"> </span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">Good news! I uncovered my garden after the cold spell and everything made it! Plus, after a little snow on Friday we had sunny beautiful shorts-worthy weather all weekend. Austin, I am <i>so</i> in love with you.</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">Speaking of things I love...</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://farm6.static.flickr.com/5098/5422340759_acb6760a4f.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://farm6.static.flickr.com/5098/5422340759_acb6760a4f.jpg" width="400" /></a></div><br />
<span style="font-family: Arial,Helvetica,sans-serif;">I have been eating butternut squash all winter long. Eating it <a href="http://sproutedkitchen.com/?p=2111">with lentils</a>. Eating it <a href="http://www.chow.com/recipes/27597-browned-butternut-squash-couscous">with couscous</a>. Eating it <a href="http://www.thekitchn.com/thekitchn/main-dish/quick-recipe-pumpkin-ricotta-pasta-casserole-130962">with pasta</a>. And most recently, in delicious savory feta muffins. Can I take a minute to explain my love for butternut squash? It makes me feel warm and fuzzy and indulgent. But it also makes me feel strong and healthy, like I'm making a good choice. I think those are signs of a healthy relationship. </span><br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://farm6.static.flickr.com/5059/5422341265_6d45c6aba9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://farm6.static.flickr.com/5059/5422341265_6d45c6aba9.jpg" width="400" /></a></div><br />
<span style="font-family: Arial,Helvetica,sans-serif;">A few weeks ago, our friend had a Sweet & Savory birthday party (good idea, huh?). These tasty little butternut squash muffins were my contribution to the party. There were also bacon cupcakes, which probably would have won had there been an official savory/sweet battle. But these little muffins held their own and I'm proud of them. They may not have been the champion, but you should see the other guy...</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://farm6.static.flickr.com/5133/5422952748_c57412721f.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://farm6.static.flickr.com/5133/5422952748_c57412721f.jpg" width="400" /></a></div><br />
<span style="font-family: Arial,Helvetica,sans-serif;">Looking at the ingredient list should give you a good idea about whether or not these muffins are your style. The creamy butternut squash and sharp bite of the feta kept me coming back for another sample. There's not much else to say about them, other than me encouraging you to give them a try. </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://farm6.static.flickr.com/5256/5422344493_83530a7940.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://farm6.static.flickr.com/5256/5422344493_83530a7940.jpg" width="400" /></a></div><br />
<b style="font-family: Arial,Helvetica,sans-serif;">Savory Butternut Squash Muffins</b><br />
<span style="font-size: x-small;">adapted from <a href="http://www.101cookbooks.com/archives/pumpkin-and-feta-muffins-recipe.html">101 Cookbooks </a></span><span style="font-family: Arial,Helvetica,sans-serif;"> </span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">1 tablespoon unsalted butter</span><br />
<div style="font-family: Arial,Helvetica,sans-serif;">2 tablespoons olive oil</div><div style="font-family: Arial,Helvetica,sans-serif;">2 cups butternut squash, cut into small cubes</div><div style="font-family: Arial,Helvetica,sans-serif;">salt and pepper </div><div style="font-family: Arial,Helvetica,sans-serif;">1 small bunch spinach or other greens, chopped</div><div style="font-family: Arial,Helvetica,sans-serif;">2 tablespoons chopped parsley</div><div style="font-family: Arial,Helvetica,sans-serif;">3 tablespoons roasted pumpkin seeds</div><div style="font-family: Arial,Helvetica,sans-serif;">3/4 cup Parmesan</div><div style="font-family: Arial,Helvetica,sans-serif;">1/2 cup feta</div><div style="font-family: Arial,Helvetica,sans-serif;">2 large eggs</div><div style="font-family: Arial,Helvetica,sans-serif;">3/4 cup milk</div><div style="font-family: Arial,Helvetica,sans-serif;">2 cups flour </div><div style="font-family: Arial,Helvetica,sans-serif;">4 teaspoons baking powder</div><div style="font-family: Arial,Helvetica,sans-serif;">1 teaspoon fine-grain sea salt</div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;">Preheat oven to 405 degrees with rack in the top third. Use the butter to grease a 12-hole muffin pan and set aside. (You can also use muffin cups, which worked well for me.)</div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;">Toss the squash with the olive oil and some salt and pepper. Arrange in a single layer on a roasting sheet or baking pan and bake for 15 - 25 minutes or until cooked through entirely. Set aside to cool.</div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;">Transfer two-thirds of the squash to a large mixing bowl along with the spinach, parsley, Parmesan, and two-thirds of the feta. Gently fold together. In a separate bowl beat the eggs and milk together and add to the squash mix. Sift the flour and baking powder onto the squash mix, top with the salt and a generous dose of freshly ground black pepper and fold together just until the batter comes together.</div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;">Spoon the mixture into the prepared pan, filling each hole 3/4 full. Top each muffin with a bit of the remaining squash, feta, and pumpkin seeds. Bake for 15-20 minutes or until the tops and sides of the muffins are golden, and the muffins have set up completely. </div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;">~eeg </div><span style="font-family: Arial,Helvetica,sans-serif;"> </span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"> </span><br />
<blockquote style="font-family: Arial,Helvetica,sans-serif;"></blockquote>eeghttp://www.blogger.com/profile/00882144632801743906noreply@blogger.com4tag:blogger.com,1999:blog-8323469840593720310.post-31132725510714592282011-02-03T01:22:00.000-06:002011-02-03T01:22:05.656-06:00"best to get you some sleeves"<b><span style="font-family: Arial,Helvetica,sans-serif;">the song: "Damn I'm Cold" <a href="http://bunbonline.com/">Bun B</a></span></b><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">Oh my gosh. It is <i>so cold</i>. </span><span style="font-family: Arial,Helvetica,sans-serif;">Once again, it is evident that Texans are <a href="http://www.statesman.com/blogs/content/shared-gen/blogs/austin/weather/entries/2011/02/02/statewide_power.html">totally unprepared</a> for winter. </span><br />
<br />
<span style="font-family: Arial,Helvetica,sans-serif;">Flash back to Sunday morning when the husband and I were watching SNL on the laptop in our backyard in shorts. I have literally nothing to complain about, but cold always makes me mopey. A friend of mine put it best "I live in Central Texas. I should be in jorts and a tube top." Even in February.</span><br />
<br />
<span style="font-family: Arial,Helvetica,sans-serif;">So, in an attempt to stop feeling sorry for my self, I present my current top ten favorite things about winter. No particular order here, I'm just going with it.</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"> </span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><b>1</b></span><b><span style="font-family: Arial,Helvetica,sans-serif;">. Winter gardens</span></b>.<span style="font-family: Arial,Helvetica,sans-serif;"> They are so lush, so pretty, so low maintenance. I probably lost all my plants last night</span><span style="font-family: Arial,Helvetica,sans-serif;">, but they have been a pleasure while they lasted. <br />
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<div style="font-family: Arial,Helvetica,sans-serif;"><b><span style="font-family: Arial,Helvetica,sans-serif;">2. Over-the-knee socks</span></b><span style="font-family: Arial,Helvetica,sans-serif;">. I'm a little late, but I just got a pair of <a href="http://store.americanapparel.net/rsaskth7.html?cid=204">these</a> bad boys and they are making me love life just a bit more.</span></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://farm4.static.flickr.com/3179/2996866276_edb81999ee.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://farm4.static.flickr.com/3179/2996866276_edb81999ee.jpg" width="300" /></a></div><br />
<div style="font-family: Arial,Helvetica,sans-serif;"><b>3. Cuddly Pets. </b>They lay around all day. All they want to do is eat. My cats might have <a href="https://health.google.com/health/ref/Seasonal+affective+disorder">SAD.</a> But it sure makes them cute.<b> </b><br />
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<b><span style="font-family: Arial,Helvetica,sans-serif;">4. New classes. </span></b><span style="font-family: Arial,Helvetica,sans-serif;">Each semester, I am assigned a whole new slew of <a href="http://gnocchinoplan.blogspot.com/2010/10/show-me-what-you-can-do.html">cooking classes</a>. It's always fun and challenging to get to know a new group of kids. Thankfully I've picked up a lot of classes this time around. Busy feels pretty good sometimes.</span><b><span style="font-family: Arial,Helvetica,sans-serif;"></span></b><br />
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</span></b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzC5OcXZQ2P2bh8BZfGV12oJrnnOvzBwL8mXVy6uU8tsfpmsIsW5ZppqejkQXxKKqhKrz3abB9URTXrr2-sF2DzZSMeT5oRWpnZOczHZDoqT70tQRDAMoQK30b4bjdWtWBpewchCGhe3k/s1600/DSCN4975.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzC5OcXZQ2P2bh8BZfGV12oJrnnOvzBwL8mXVy6uU8tsfpmsIsW5ZppqejkQXxKKqhKrz3abB9URTXrr2-sF2DzZSMeT5oRWpnZOczHZDoqT70tQRDAMoQK30b4bjdWtWBpewchCGhe3k/s400/DSCN4975.JPG" width="400" /></a></div><br />
<b><span style="font-family: Arial,Helvetica,sans-serif;">5. Roasted vegetables. </span></b><span style="font-family: Arial,Helvetica,sans-serif;">Cold nights call for lighting the oven. Roasted vegetables served up with a bit of creamy polenta is one of the most perfect, simple dinners ever and to works best in the winter. Same goes for <a href="http://gnocchinoplan.blogspot.com/2010/04/you-dont-need-speed.html">chili</a>. </span><span style="font-family: Arial,Helvetica,sans-serif;">It's just not right to eat chili when it's hot outside.</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"></span><b><span style="font-family: Arial,Helvetica,sans-serif;">6. Baked goods. </span></b><span style="font-family: Arial,Helvetica,sans-serif;">This is a lot like the last one, but any excuse to heat up the oven on a cold winter day is good in my book.</span><b><span style="font-family: Arial,Helvetica,sans-serif;"> </span></b><span style="font-family: Arial,Helvetica,sans-serif;">Plus, cookies!</span><b><span style="font-family: Arial,Helvetica,sans-serif;"><br />
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<b><span style="font-family: Arial,Helvetica,sans-serif;">7. T.V. </span></b><span style="font-family: Arial,Helvetica,sans-serif;">We have watched so much television this winter. And it has been so awesome that I have no regrets. I mean, have you <i>seen</i> the John Lithgow season of <a href="http://www.sho.com/site/dexter/home.do">Dexter</a>? And don't get me started on <a href="http://www.ifc.com/portlandia/">Portlandia</a>. Actually, I'll just leave you with these two words: <a href="http://www.imdb.com/title/tt0979432/">Nucky. Thompson.</a></span><b><span style="font-family: Arial,Helvetica,sans-serif;"> <br />
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<b><span style="font-family: Arial,Helvetica,sans-serif;">8. Books. </span></b><span style="font-family: Arial,Helvetica,sans-serif;">Definitely did more tv than books. But that's ok, because the books I read were really good! </span><a href="http://www.hiddenrobot.com/WALKINGDEAD/"><i><span style="font-family: Arial,Helvetica,sans-serif;">The Walking Dead</span></i></a><span style="font-family: Arial,Helvetica,sans-serif;"> is soul crushing in the best kind of way.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://farm3.static.flickr.com/2793/4240790605_8ba20bdd29.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://farm3.static.flickr.com/2793/4240790605_8ba20bdd29.jpg" width="300" /></a></div><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><b>9.</b></span><b><span style="font-family: Arial,Helvetica,sans-serif;"> Seasonal beer</span></b>.<span style="font-family: Arial,Helvetica,sans-serif;"> </span><a href="http://www.drinkrangercreek.com/san-antonio-brewery/la-bestia-aimable-2/" style="font-family: Arial,Helvetica,sans-serif;">La Bestia Aimable</a>. <a href="http://512brewing.wordpress.com/2011/01/14/introducing-512-cascabel-cream-stout-available-now/" style="font-family: Arial,Helvetica,sans-serif;">Cascabel Cream Stout</a><span style="font-family: Arial,Helvetica,sans-serif;">. </span><a href="http://www.rahrbrewing.com/our-beers/seasonal-beers/winter-warmer.html" style="font-family: Arial,Helvetica,sans-serif;">Winter Warmer</a>. <a href="http://beeradvocate.com/beer/profile/383/46105" style="font-family: Arial,Helvetica,sans-serif;">Primus</a>. <span style="font-family: Arial,Helvetica,sans-serif;">And these are all beers brewed in Texas. Holy cow- I <i>love</i> winter beers. Don't tell the other items on the list, but this is definitely my number 1. I mean, just look how happy/cold I am. </span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><b>10. Promises of things to come. </b>Springtime in Austin. <a href="http://gnocchinoplan.blogspot.com/2010/02/im-changing-my-ways.html">Potato planting</a>. Green lawns. Margaritas. Planning a trip for my (eek!) 30th birthday. Really cheap asparagus. </span><span style="font-family: Arial,Helvetica,sans-serif;">Sundresses. </span><span style="font-family: Arial,Helvetica,sans-serif;"><a href="http://sxsw.com/">SXSW</a>. Cookouts. <a href="http://blog.originalalamo.com/2011/01/10/off-centered-film-fest-wants-your-off-centered-films/">Off-centered Film Festival</a>. </span><span style="font-family: Arial,Helvetica,sans-serif;">Swimming. </span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">And lots and lots of sunshine, because honestly I'm pretty over the rolling blackouts. Bring on the jorts!</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">~eeg<br />
</span>eeghttp://www.blogger.com/profile/00882144632801743906noreply@blogger.com0tag:blogger.com,1999:blog-8323469840593720310.post-25461397104209916592011-01-22T12:06:00.000-06:002011-01-22T12:06:21.350-06:00"are you lost?"<b><span style="font-family: Arial,Helvetica,sans-serif;">the food: eggplant parmesan</span></b><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><b>the song: "Preparedness" <a href="http://www.thebirdandthebee.com/">The Bird & The Bee</a></b></span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">How important are recipes in cooking? Personally, I've always liked having a set of directions to follow and have relied heavily on recipes for the majority of time I've been cooking. Lately, though, I've found myself "winging it" more often than not. One of my unspoken goals for this year, actually, is to trust my food instincts and become a more <a href="http://www.foodandwine.com/articles/become-an-intuitive-cook-thomas-kellers-cooking-lessons">intuitive cook</a>. </span><br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG4eX3c-AVhpUA_3mSlNV_OOBzBpikUDCF8T6KPT4FcDexqrJCDl4Ijvg0stCMCpQDHVelpKaRXa0v6h1cpd-5m9_NgiOeyL4y5AhwmBZxIOuhI6ksDkBVbCCAw9H02vj5hQGplikHidg/s1600/DSCN4911.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG4eX3c-AVhpUA_3mSlNV_OOBzBpikUDCF8T6KPT4FcDexqrJCDl4Ijvg0stCMCpQDHVelpKaRXa0v6h1cpd-5m9_NgiOeyL4y5AhwmBZxIOuhI6ksDkBVbCCAw9H02vj5hQGplikHidg/s400/DSCN4911.JPG" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><br />
<span style="font-family: Arial,Helvetica,sans-serif;">There are some recipes that I've made so many times I know them by heart. I'm pretty proud to have a really good eggplant parmesan under my belt. </span><span style="font-family: Arial,Helvetica,sans-serif;">The idea is for a lighter eggplant parmesan...no frying is required. That is an extremely good thing since my attempts at frying up to this point have consisted of lots of fearful yelping about hot oil, then greasy results because of said fear.</span><span style="font-family: Arial,Helvetica,sans-serif;"> But I'm fine with being a bad fry cook. If I was good at it, I <strike>might</strike> would most certainly fry things all the time. </span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">My stepmom first sent me this recipe a few years back when I was just getting started in my own kitchen</span><span style="font-family: Arial,Helvetica,sans-serif;"> (thanks, Linda!). I have followed this recipe step by step so many times that I can now do it almost blindfolded. The thing I really love about this eggplant parmesan is that it has grown with me as a cook. You can make it as simple or fancy as you like, depending on the occasion and time you have available. </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://farm6.static.flickr.com/5250/5377644709_77fac72296.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://farm6.static.flickr.com/5250/5377644709_77fac72296.jpg" width="300" /></a></div><br />
<span style="font-family: Arial,Helvetica,sans-serif;">The original recipe calls for jarred tomato sauce, but these days I usually whip up my own marinara while the eggplant slices are baking. Similarly, you can build upon the basic recipe, adding extra ingredients between layers of tomato sauce and cheese. This time, I did spinach and artichokes. Pesto would also be good.</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">No matter how simple or elaborate you make it, this eggplant does take a little time. But it is worth the effort. The dish feeds a lot of people and is always a hit. Serve with a bit of pasta and even more vegetables on the side. And don't be afraid to get creative. Recipes are a nice starting point, but food is more fun with a little improvisation.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://farm6.static.flickr.com/5124/5378248420_b3d2325ed2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://farm6.static.flickr.com/5124/5378248420_b3d2325ed2.jpg" width="400" /></a></div><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><b>Eggplant Parmesan</b></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: x-small;">adapted from Dallas Morning News</span></span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">2 medium eggplants (about 1 1/2- 2 pounds)</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">2 large eggs</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">3 tablespoons water</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1 cup <a href="http://www.reluctantgourmet.com/blog/ingredients/panko-bread-crumbs/">panko bread crumbs</a></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1/2 cup grated parmesan cheese (divided)</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">2 1/2 cups marinara (homemade or your favorite store bought variety*)</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1-2 cups grated mozzarella cheese (divided)</span><br />
<i><span style="font-family: Arial,Helvetica,sans-serif;"> Optional additions:</span></i><br />
<span style="font-family: Arial,Helvetica,sans-serif;">spinach or other greens, chopped</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">marinated artichoke hearts</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">sun dried tomatoes</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">pesto</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">Preheat oven to 375 degrees. Lightly oil two large baking sheets and a medium-large baking dish. Set aside.</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">Slice the eggplants into 1/2 inch thick slices. Set aside.</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">In a bowl, whisk the eggs and water until frothy. Set aside. In a shallow bowl, combine panko bread crumbs, 1/4 cup parmesan cheese, salt and pepper.</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">One at a time, dip the eggplant slices into the egg-white mixture, then coat both sides with the breadcrumbs. Arrange the slices in a single layer on the prepared baking sheets. Bake until eggplant is golden brown and very tender (about 20 minutes), turning halfway through.</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">Spread about 1/2 cup of prepared marinara in the bottom of the baking dish. When eggplant is done, arrange half the slices over the sauce, overlapping them slightly. Cover with about half of the remaining sauce, then top with any optional ingredient you might be using, then 1/2 cup mozzarella cheese. Arrange the remaining eggplant slices on top, pressing them down into an even layer. Top with remaining sauce, additional ingredients, and finish with the rest of the mozzarella and parmesan.</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">Bake, uncovered, until the sauce bubbles and the top is browned, about 20-25 minutes.</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">*Whether store bought or homemade, I like to include some garden herbs and a bit of cracked red pepper in my tomato sauce. </span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">~eeg </span>eeghttp://www.blogger.com/profile/00882144632801743906noreply@blogger.com0tag:blogger.com,1999:blog-8323469840593720310.post-58005160523813658562011-01-18T00:06:00.000-06:002011-01-18T00:06:45.698-06:00"i want a restorative beer"<div style="font-family: Arial,Helvetica,sans-serif;"><b>the song: "Restorative Beer" <a href="http://www.thefieryfurnaces.com/site/">The Fiery Furnaces</a></b></div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;">A few months ago, our good friend got a new job and was looking for a picture for to use in his press release. He encountered a problem...in almost every picture he was holding an alcoholic beverage. It is kind of a hilarious problem to have ("geez, I sure have a lot of fun!") but it got me thinking...</div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://farm5.static.flickr.com/4114/4742153821_ef0d450d55.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://farm5.static.flickr.com/4114/4742153821_ef0d450d55.jpg" width="400" /></a></div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;">If it ever came to it, I might have that problem too. So I've made it a point lately to put down the drink I'm holding before I pose for a picture. Just something to consider. </div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;">As you probably know, I love beer. I love it in the same way I love good food. <span style="font-family: Arial,Helvetica,sans-serif;">About a month ago, the Austin beer community took a huge step forward. Our fair city got something that it has been lacking-- an establishment that pays equal attention to beer and food. </span><span style="font-family: Arial,Helvetica,sans-serif;"><a href="http://www.blackstar.coop/">Black Star Co-Op</a> has been blowing my mind. </span><span style="font-family: Arial,Helvetica,sans-serif;">From the moment you walk in the door, it's clear that t</span><span style="font-family: Arial,Helvetica,sans-serif;">hese people love beer. They love it so much that they <a href="http://www.blackstar.coop/co-operate/about/history/">dreamed up</a> an idea for a </span><span style="color: black;">co-operatively</span><span style="font-family: Arial,Helvetica,sans-serif;"> owned brewpub and made it a reality. </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://profile.ak.fbcdn.net/hprofile-ak-snc4/hs321.snc4/41567_7988714301_7017_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://profile.ak.fbcdn.net/hprofile-ak-snc4/hs321.snc4/41567_7988714301_7017_n.jpg" /></a></div><br />
<span style="font-family: Arial,Helvetica,sans-serif;">No beer at Black Star bores me. In addition to recently added house beers, drafts are available that highlight local breweries. During my last visit, </span><span style="font-family: Arial,Helvetica,sans-serif;">I sampled two of their house brews, the Double Dee (think sweet- I could drink too many of these) and </span><span style="color: black;">Recalcitrant Dockhand (think molasses- this one's for sippin'). Both are extremely tasty, solid, and impressive. <span style="font-family: Arial,Helvetica,sans-serif;">I also was fortunate enough to have the</span></span><span style="font-family: Arial,Helvetica,sans-serif;"> <a href="http://www.drinkrangercreek.com/about/">La Bestia Aimable</a> made by San Antonio's "brewstillery" <a href="http://www.drinkrangercreek.com/">Ranger Creek</a>. I'm truly at a loss to describe the deliciousness of that beer. Let's just say that I would be a-ok with my picture in the newspaper making kissy faces with a La Bestia.</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">*Ahem*</span><br />
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<span style="color: black;"></span><span style="font-family: Arial,Helvetica,sans-serif;">As if that wasn't enough, Black Star's </span><span style="font-family: Arial,Helvetica,sans-serif;">huge, ambitious and beautiful menu highlights locally grown, seasonal ingredients. </span><span style="font-family: Arial,Helvetica,sans-serif;">Along with my fish and chips, we also ordered a side of locally grown cauliflower and carrots. Added bonus, they have plenty of options for vegetarians and vegans. I mean, it <i>is</i> a co-op. The best part is that the menu will obviously change and evolve with the season. And that is a pretty exciting thing for pub food.</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">If you're in Austin and haven't been, please go. Go today. No...seriously. They open at 4. </span></div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
<span style="font-family: Arial,Helvetica,sans-serif;">~eeg</span></div>eeghttp://www.blogger.com/profile/00882144632801743906noreply@blogger.com2tag:blogger.com,1999:blog-8323469840593720310.post-37174770652184252272011-01-07T14:43:00.000-06:002011-01-07T14:43:23.225-06:00"it's hard to get hold of"<div class="separator" style="clear: both; text-align: left;"></div><b><span style="font-family: Arial,Helvetica,sans-serif;">the song: "People as Places as People" <a href="http://www.modestmousemusic.com/">Modest Mouse</a></span></b><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">We all have our different ways of remembering years gone by. Photos of friends and family. Top ten lists. Diary entries. Food.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://farm6.static.flickr.com/5005/5333761058_7e30550d6e_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://farm6.static.flickr.com/5005/5333761058_7e30550d6e_b.jpg" width="400" /></a></div><br />
<span style="font-family: Arial,Helvetica,sans-serif;">Looking back on my pictures from the last year, I realized there were an embarrassing amount of food pictures. M</span><span style="font-family: Arial,Helvetica,sans-serif;">ore food than people. </span><span style="font-family: Arial,Helvetica,sans-serif;">When my old computer was stolen a few years ago, my response was "Well, now that person has a lot of pictures of food, kids, and cats." </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://farm6.static.flickr.com/5007/5333761362_a770d4ea6d_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://farm6.static.flickr.com/5007/5333761362_a770d4ea6d_b.jpg" width="400" /></a></div><br />
<span style="font-family: Arial,Helvetica,sans-serif;">Try as I might to keep up with food stories, there are a lot of photos from 2010 that never found a home. </span><span style="font-family: Arial,Helvetica,sans-serif;">Maybe the recipe didn't turn out right, but the process of putting it together was beautiful.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5Ukvnf-HhADoaRbsYmh8DOa68mgkx1md8T4NLfzGdiN6n3tGrgclNwh-jUccXnoAktTYxKPjwxnKuJmVqMU6dvRGxGLwteFgxf4uhraF6aC4arETfzuQh9ZtgQgHM0jrspU_Hm-NKPuU/s1600/DSCN1875.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5Ukvnf-HhADoaRbsYmh8DOa68mgkx1md8T4NLfzGdiN6n3tGrgclNwh-jUccXnoAktTYxKPjwxnKuJmVqMU6dvRGxGLwteFgxf4uhraF6aC4arETfzuQh9ZtgQgHM0jrspU_Hm-NKPuU/s400/DSCN1875.JPG" width="400" /></a></div><br />
<span style="font-family: Arial,Helvetica,sans-serif;">Maybe I did write about it, but the picture didn't make the final cut.</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"> </span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://farm6.static.flickr.com/5281/5333146513_543c13d735.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://farm6.static.flickr.com/5281/5333146513_543c13d735.jpg" width="400" /></a></div><br />
<span style="font-family: Arial,Helvetica,sans-serif;">Maybe there never was a plan for the picture in the first place but I felt the need to document it anyway. </span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">Maybe the food struck me as so satisfying at the time but later seemed too simple for a story.</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"> </span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://farm6.static.flickr.com/5086/5333147059_ce4c60518a_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://farm6.static.flickr.com/5086/5333147059_ce4c60518a_b.jpg" width="400" /></a></div><br />
<span style="font-family: Arial,Helvetica,sans-serif;">Maybe the moment in time was special and the best way I knew to capture the happiness was a picture of the food.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://farm6.static.flickr.com/5168/5333146205_4b3928b2f8_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://farm6.static.flickr.com/5168/5333146205_4b3928b2f8_b.jpg" width="300" /></a></div><br />
<span style="font-family: Arial,Helvetica,sans-serif;">I certainly rely on words more than images to express myself. But sometimes I'm at a loss. In those times a picture can bring back the exact feeling I'm looking for. </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://farm6.static.flickr.com/5209/5333762992_02515f7dfb_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://farm6.static.flickr.com/5209/5333762992_02515f7dfb_b.jpg" width="300" /></a></div><br />
<span style="font-family: Arial,Helvetica,sans-serif;">For whatever reason, food is the thing I've found that makes me slow down and take notice. Where it comes from, how it is prepared, and who I share it with connects me. We all need that, whether it is through music or art or comedy or spirituality or nature. It's nice to have something that binds us together. </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://farm6.static.flickr.com/5050/5333147801_8606dceed5_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://farm6.static.flickr.com/5050/5333147801_8606dceed5_b.jpg" width="400" /></a></div><br />
<span style="font-family: Arial,Helvetica,sans-serif;">~eeg</span><br />
<br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">For those of you interested: 1. Homemade vegetable enchiladas topped with scrambled egg 2. Pies at <a href="http://www.woodlandaustin.com/">The Woodland</a> 3. Flour coated blackberries from a failed quick bread 4. Roasted beets for <a href="http://gnocchinoplan.blogspot.com/2010/04/red-is-my-favorite-color.html">salad</a> 5. Garlic cloves for Christmas <a href="http://gnocchinoplan.blogspot.com/2010/12/i-dont-have-to-leave-anymore-what-i.html">gifts</a> 6. Brown rice with edamame 7. Panini and <a href="http://512brewing.com/">512 Pecan Porter</a> from <a href="http://www.whipin.com/">Whip In</a> 8. Wedding cake from our best man's wedding 9. My last tomato harvest before the temperature dropped.</span></span>eeghttp://www.blogger.com/profile/00882144632801743906noreply@blogger.com0tag:blogger.com,1999:blog-8323469840593720310.post-28056843559034365632011-01-05T10:53:00.000-06:002011-01-05T10:53:29.900-06:00"you don't win friends with salad"<b style="font-family: Arial,Helvetica,sans-serif;">the food: homemade croutons</b><br />
<b style="font-family: Arial,Helvetica,sans-serif;">the song: if you don't know what this quote is <a href="http://www.youtube.com/watch?v=aM6xVQwIOYQ&f">from</a>, we probably shouldn't talk anymore</b><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">Know what my favorite part of salad is?</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbaTOzZ17Db78CEmBwgRxV_uXN3oQySCJcry9in-B-LC0wgZvnHHYiCIxgC1_8fxJU0cvvcU5MI1HWkTQXVkgh-mHIcEnEO9Gt7XMtVZkMF4579W9NEoVWA4NFB3chDLJ8ltQW2PMPAMs/s1600/DSCN4898.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbaTOzZ17Db78CEmBwgRxV_uXN3oQySCJcry9in-B-LC0wgZvnHHYiCIxgC1_8fxJU0cvvcU5MI1HWkTQXVkgh-mHIcEnEO9Gt7XMtVZkMF4579W9NEoVWA4NFB3chDLJ8ltQW2PMPAMs/s400/DSCN4898.JPG" width="400" /></a></div><br />
<span style="font-family: Arial,Helvetica,sans-serif;">The croutons. </span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">Here's the deal. I love salad when it is brought to me. All the little picky ingredients chopped, the dressing already on, copious amounts of cheese or tofu or <a href="http://gnocchinoplan.blogspot.com/2010/04/red-is-my-favorite-color.html">beets</a> or something...anything...<i>interesting</i>. </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3GexAeQv_lC-B-7Yp4tIQ7ObffE4L9k1Gm0Zukf6JXH2JUdwFUVlmvDlFilJJv1kXjDMdIHcTaIgPhKZ2A78gTlhQGg1lBG_CsBvhIBp_yCpFBXeJ7-qScdZUPxoNT4fem0Rqiv6-Hj4/s1600/DSCN4894.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3GexAeQv_lC-B-7Yp4tIQ7ObffE4L9k1Gm0Zukf6JXH2JUdwFUVlmvDlFilJJv1kXjDMdIHcTaIgPhKZ2A78gTlhQGg1lBG_CsBvhIBp_yCpFBXeJ7-qScdZUPxoNT4fem0Rqiv6-Hj4/s400/DSCN4894.JPG" width="400" /></a></div><br />
<span style="font-family: Arial,Helvetica,sans-serif;">But this is what happens when I make salad. A big ol' bowl of lettuce and shredded carrots. Yeah it tastes okay, but honestly I don't think it's worth the effort. I have no problem spending time with vegetables when I think the payoff is high. You should see the way I lovingly dissect a butternut squash. But lettuce bores me. </span><span style="font-family: Arial,Helvetica,sans-serif;">The Kitchn has tackled this issue before and has some good tips to make your salads <a href="http://www.thekitchn.com/thekitchn/inspiration/seeking-inspiration-how-to-make-salads-interesting-100862">more interesting</a>.</span><span style="font-family: Arial,Helvetica,sans-serif;"> My problem is that I rarely have enough ingredients on hand and again don't think it's worth the effort</span><span style="font-family: Arial,Helvetica,sans-serif;">. I've even grown my own lettuce, which means it actually tasted like something. Still, salad doesn't win me over.</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">Is there a solution here, internet friends? Maybe not. But these croutons might help me eat a second serving of salad with dinner tonight. This is a ridiculously easy recipe- so much that I feel weird posting it. The main thing to take away from this is to save your stale bread. In the end it will inspire you to eat more salad. And if anyone has a fail proof dressing recipe, lettuce know.</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"> </span><b><span style="font-family: Arial,Helvetica,sans-serif;"> </span></b><br />
<b><span style="font-family: Arial,Helvetica,sans-serif;">Homemade Croutons</span></b><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">1/2 loaf stale french bread, cut into bite sized cubed</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1/4 cup olive oil</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">salt </span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">pepper</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">any dried herb you like (I used about a 1/2 teaspoon of Italian blend)</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"> </span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"> In a medium bowl, toss bread cubes with olive oil and seasoning until well coated. Bake for 20 minutes in a 350 degree oven, turning halfway through cooking time. Watch closely to make sure they don't burn. Remove from oven and allow to cool or toss with salad while still warm.</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">~eeg</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"> </span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"> </span>eeghttp://www.blogger.com/profile/00882144632801743906noreply@blogger.com0tag:blogger.com,1999:blog-8323469840593720310.post-8854677198647207822010-12-31T18:42:00.000-06:002010-12-31T18:42:11.218-06:00"so this is it then?"<div style="text-align: left;"><b><span style="font-family: Arial,Helvetica,sans-serif;">the best food of 2010 </span></b><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><b>the song: "Rill Rill" <a href="http://www.myspace.com/sleighbellsmusic">Sleigh Bells</a> </b></span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">As you may or may not know, I keep a meticulous <a href="http://gnocchinoplan.blogspot.com/p/what-we-really-eat.html">record</a> of what I eat. For example, I can tell you that the last meal I ate in 2009 was an open faced spinach and mushroom grilled cheese and sweet potato fries with <a href="http://www.dogfish.com/brews-spirits/the-brews/occassional-rarities/red-white.htm">Dogfish Head Red & White</a>. I've been keeping this list for more than a year, recording every dinner no matter how embarrassing. This is not some crazy calorie counting thing. I do it to remind myself how lucky I am. </span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">I've spent some time looking back at the past year of food and have come to the simple conclusion that I eat really really well. In the spirit of end of the year lists (do you love 'best of' lists like I do?) I am sharing some of my favorite meals of 2010. </span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">First of all, things I cooked! I do that a lot, you know. These aren't in any particular order...how do you compare chili and cookies?...but if I had to list a top recipe, it would be homemade vegetable broth. It is the reason I included 2 soups on this list.</span><br />
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<u><b><span style="font-family: Arial,Helvetica,sans-serif;">Top Ten Recipes of 2010</span></b></u><br />
<div style="text-align: left;"><span style="font-family: Arial,Helvetica,sans-serif;"><br />
</span></div><div style="text-align: left;"><span style="font-family: Arial,Helvetica,sans-serif;">1. </span><a href="http://www.101cookbooks.com/archives/tempeh-curry-recipe.html"><span style="font-family: Arial,Helvetica,sans-serif;"></span></a><span style="font-family: Arial,Helvetica,sans-serif;"><a href="http://gnocchinoplan.blogspot.com/2010/03/make-me-something-somebody-can-use.html">Homemade Vegetable Broth</a></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">2. </span><span style="font-family: Arial,Helvetica,sans-serif;"><a href="http://www.101cookbooks.com/archives/tempeh-curry-recipe.html">Tempeh Curry</a> *<br />
</span></div><div style="text-align: left;"><span style="font-family: Arial,Helvetica,sans-serif;">3. <a href="http://gnocchinoplan.blogspot.com/2010/03/youre-icing-on-cake.html">Vegan Avocado Cupcakes</a></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">4. <a href="http://gnocchinoplan.blogspot.com/2010/04/you-dont-need-speed.html">Three Bean Veggie Chili</a></span></div><div style="text-align: left;"><span style="font-family: Arial,Helvetica,sans-serif;">5. <a href="http://gnocchinoplan.blogspot.com/2010/02/im-changing-my-ways.html">Roasted Garlic Potato Soup</a></span></div><div style="text-align: left;"><span style="font-family: Arial,Helvetica,sans-serif;">6. <a href="http://gnocchinoplan.blogspot.com/2010/07/i-found-my-mind-in-brown-paper-bag.html">Jap Chae</a></span></div><div style="text-align: left;"><span style="font-family: Arial,Helvetica,sans-serif;">7. <a href="http://gnocchinoplan.blogspot.com/2010/11/pouring-myself-over-this-page.html">Cilantro Pecan Pesto</a> </span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">8. <a href="http://gnocchinoplan.blogspot.com/2010/09/id-eat-every-word.html">Oatmeal Chocolate Chip Cookies</a> </span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">9. <a href="http://sproutedkitchen.com/?p=2111">Lentils with Butternut Squash</a> * </span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">10.<a href="http://gnocchinoplan.blogspot.com/2010/02/ive-got-pocket-full-of-pretty-green.html"> Ribollita </a><br />
</span></div><div style="text-align: left;"><br />
<div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: x-small;">*I haven't written about these! But it doesn't mean I love them any less. </span></div><br />
</div><span style="font-family: Arial,Helvetica,sans-serif;">Now, meals I didn't cook.<b> </b>We eat out quite a bit but honestly it takes a lot for a restaurant meal to impress me. Don't get me wrong...I <i>love</i> eating out. </span><span style="font-family: Arial,Helvetica,sans-serif;">I'd eat <a href="http://www.drafthouse.com/">Alamo</a> burgers and pizzas 5 nights a week with a smile on my face.<b> </b>But when a meal makes me think "wow...how did they do this?"</span><span style="font-family: Arial,Helvetica,sans-serif;"> it carves out a special little spot in my brain and earns a place on this list.</span><b><span style="font-family: Arial,Helvetica,sans-serif;"><br />
</span></b><br />
<b><span style="font-family: Arial,Helvetica,sans-serif;"><u>Top 5 Restaurant Meals of 2010</u></span></b></div><div style="text-align: left;"><span style="font-family: Arial,Helvetica,sans-serif;"><br />
</span></div><div style="text-align: left;"><span style="font-family: Arial,Helvetica,sans-serif;">5. <b>Pizza</b> from <a href="http://www.firesidepies.com/home.asp">Fireside Pies</a>. Woah, woah. I'm starting this off with a (very small) chain restaurant? A DFW chain restaurant? Yes, my friends, it's true. For my step dad's birthday, we visited the newly opened Fireside Pies in Fort Worth. My socks were knocked off. Fresh herbs sit in glasses of water on the counter of the open kitchen that is the center of the restaurant. Our waiter enthusiastically informed us about 2 different types of cheeses I'd never tasted before. Also, they have handmade buttered noodles.</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">4.<b> Bean & Cheese Breakfast Taco </b>from <a href="http://www.mimadresrestaurant.com/">Mi Madres</a>. Sure, I could do this one myself. But Mi Madres does simple and delicious <i>so</i> well. It is important to understand this meal always includes at least one basket of salty, greasy chips with peppery salsa and three to four cups of coffee. Being so close to this place is one of the many benefits to east Austin livin'. Promises of this meal have gotten me out of bed when little else would. Plus, it costs somewhere around $3.</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"> </span><br />
<div style="text-align: left;"><span style="font-family: Arial,Helvetica,sans-serif;">3. <b>Bagel and Lox</b> from <a href="http://www.russanddaughters.com/">Russ and Daughters</a>. Is it cheating to include New York food? These lox were life changing. I say that without a hint of exaggeration. It raised my standards. It made me think $10 for a bagel was a bargain. </span></div><br />
<span style="font-family: Arial,Helvetica,sans-serif;">2. </span><span style="font-family: Arial,Helvetica,sans-serif;"><b>Red Snapper</b> from <a href="http://olivia-austin.com/">Olivia</a></span><span style="font-family: Arial,Helvetica,sans-serif;">. Oooooh-livia. I love this place so much. The building is beautiful, the food is exceptional, and the service is awesome. Olivia is the least surprising thing on my list, because last year it was listed as one of the <a href="http://www.bonappetit.com/magazine/2009/09/top_ten_best_new_restaurants">best</a> places to eat in America. I concur.</span><br />
</div><div style="text-align: left;"><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1. </span><span style="font-family: Arial,Helvetica,sans-serif;"><b>Beet Fries</b> from <a href="http://www.eastsidekingaustin.com/">East Side King</a>. I list this as my number one for several reasons. First, everytime this is my dinner it means I have had an excellent time drinking beer at <a href="http://www.yelp.com/biz/the-liberty-austin">The Liberty</a> with my friends. I love this bar. I love my friends that love this bar. And I love that my go-to late night drunky pants food is beet fries with <a href="http://www.thekitchn.com/thekitchn/condiments-dressings/what-is-kewpie-mayonnaise-044639">kewpie mayo</a> from a food trailer. Self, you have arrived.</span><br />
<div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;">Happy New Year from the bottom of my well-fed little heart! May 2011 bring even more deliciousness and happy times.</div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;">Cheers!</div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><span style="font-family: Arial,Helvetica,sans-serif;">~eeg</span></div>eeghttp://www.blogger.com/profile/00882144632801743906noreply@blogger.com0tag:blogger.com,1999:blog-8323469840593720310.post-92117371048613749512010-12-30T16:39:00.000-06:002010-12-30T16:39:06.385-06:00"i gotta keep my balance"<b><span style="font-family: Arial,Helvetica,sans-serif;">the song: "Tightrope"* <a href="http://www.jmonae.com/">Janelle Monae </a></span></b><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">Hello hello! Long time no see. I hope everyone had a merry and bright holiday. While I was visiting family, the same question came up more than once:</span><br />
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<div style="text-align: center;"><i><span style="font-family: Arial,Helvetica,sans-serif;">"Are you going to keep blogging?"</span></i></div><div style="text-align: center;"><br />
</div><div style="text-align: left;"><span style="font-family: Arial,Helvetica,sans-serif;">*Sigh* I have been so neglectful of this little space on the internet as of late. I blame Facebook. I knew there was a reason I avoided it for so long. My posts have become fewer and further between since I joined in July. My words don't flow like they used to. I'm too busy now thinking of short and witty comments, it seems. So...right now, this very minute, I resolve to stop thinking in status updates in 2011. I want to get back to writing and creating and celebrating. Expect more words from me next year. </span></div><div style="text-align: left;"><span style="font-family: Arial,Helvetica,sans-serif;"> </span></div><div style="text-align: left;"><span style="font-family: Arial,Helvetica,sans-serif;">My 2010 has been a year of big changes, overwhelming gratitude, admiration, and self reflection. It hasn't all been pretty. Some of it has been downright confusing. But overall it has been a great year for me. </span><span style="font-family: Arial,Helvetica,sans-serif;"> </span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">Last year, I resolved to be fearless. This year, I hope to find balance. Balance between noise and quiet. Happiness at home or on an adventure. I want to welcome whatever life may bring next with poise and resolve. Whether I'm high or low.</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">2011, I look forward to meeting you. We'll have some good times together. </span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">~eeg</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">* "Tightrope" is my #3 song of the year! If you haven't heard it, you really <a href="http://www.youtube.com/watch?v=pwnefUaKCbc">should</a>. </span></div><span style="font-family: Arial,Helvetica,sans-serif;"> </span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"> </span>eeghttp://www.blogger.com/profile/00882144632801743906noreply@blogger.com2tag:blogger.com,1999:blog-8323469840593720310.post-49252790546386577282010-12-13T09:37:00.000-06:002010-12-13T09:37:15.297-06:00"i don't have to leave anymore. what i have is right here."<b><span style="font-family: Arial,Helvetica,sans-serif;"></span></b><span style="font-family: Arial,Helvetica,sans-serif;"><b>the food: gifts...now with added love!</b></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><b>the song: "Islands" <a href="http://thexx.info/">The xx</a></b></span><br />
<br />
<span style="font-family: Arial,Helvetica,sans-serif;">I'm a notoriously horrible shopper. I get bored quickly. I'll never buy anything that's not on sale. Sometimes I find clothing I like but usually talk myself out of it before I leave the store. Honestly, <a href="http://gnocchinoplan.blogspot.com/2010/02/this-is-why-im-hot.html">I'm fine</a> with this. But sometimes you actually <i>need</i> a new pair of shoes. And then the inability to spend money on clothing is really frustrating.</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://farm3.static.flickr.com/2559/3833442805_e7918270df_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://farm3.static.flickr.com/2559/3833442805_e7918270df_o.jpg" width="400" /></a></div><div style="text-align: center;"><span style="font-family: Arial,Helvetica,sans-serif;"> </span><span style="font-family: Arial,Helvetica,sans-serif;"> <span style="font-size: x-small;">My 13 year old Converse, on their last day of wear. RIP.</span></span></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">This is an odd time of year to have an aversion to shopping. Last year I swore off buying tons of Christmas gifts for family. Gifts tainted with stress are not good gifts. So, with the exception of a few smaller items (a picture frame for my MIL, a gift card for my college freshman cousin), our gifts will be homemade this year. Unlike shopping, cooking fills me with good feelings and allows me to focus on the people receiving the gift instead of if I can find parking at the next store. I am not a big fan of sweets, so instead of cookies and fudge, I'm pickling <a href="http://pinchmysalt.com/2010/09/08/summer-fest-spicy-pickled-garlic/">garlic</a> and jalapenos and seasoning <a href="http://www.marthastewartweddings.com/good-things/rosemary-sea-salt-favor">salt</a> and <a href="http://www.joythebaker.com/blog/2010/10/lavender-vanilla-sugar/">sugar</a>.</span></span></div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://farm6.static.flickr.com/5085/5255048448_7a6f2b45b9_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://farm6.static.flickr.com/5085/5255048448_7a6f2b45b9_b.jpg" width="400" /></a></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">I did a test run of pickled jalapenos a couple of weeks ago with the aid of my best friend who brought over makings for <a href="http://www.thekitchn.com/thekitchn/liquor/straight-up-pimms-cup-for-the-english-gardener-050696">Pimm's cups</a>. Can you understand why I love her so? Our afternoon was tinged with Christmas magic. Or something.</span></span></div><div style="text-align: left;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br />
</span></span></div><div style="text-align: left;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">I was a bit nervous going in, but I enjoyed the jarring process. The emphasis on cleanliness and the importance of following a formula reminded me of the handful of times I've helped brew beer. And that moment when the lid pops down is really satisfying. A little check mark to show you you did something right. This weekend, the husband and I opened a jar of jalapenos to test them out. Oh. Man. I can't wait to share these babies. </span></span></div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://farm6.static.flickr.com/5006/5255048860_de3f1fe712_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://farm6.static.flickr.com/5006/5255048860_de3f1fe712_b.jpg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="text-align: left;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">My blog readers are mostly my friends and family, so I'm sorry to spoil the surprise! But please know that this week when I'm working on your gifts that I'll be doing it with love in my heart and a smile on my face. </span></span><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"> </span></span></div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://farm6.static.flickr.com/5161/5254437691_391f41d806_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://farm6.static.flickr.com/5161/5254437691_391f41d806_b.jpg" width="300" /></a></div><div style="text-align: left;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br />
</span></span></div><div style="text-align: left;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">For more tips on pickling, <a href="http://www.howtopickle.com/">this</a> is a great resource. </span></span></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><b><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Easy Pickled Jalapenos</span></span></b></div><div style="text-align: left;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="font-size: x-small;">adapted from <a href="http://www.examiner.com/farmers-market-in-seattle/easy-pickled-jalapeno-recipe-adaptable-to-other-hot-peppers">Examiner</a></span></span></span></div><div style="text-align: left;"><br />
</div><b></b><span style="font-family: Arial,Helvetica,sans-serif;">5 cups commercial 5% vinegar (white or cider)</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"> 1 cup water</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"> 4 teaspoons pickling salt</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"> 2 teaspoons sugar</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"> 2 pounds fresh jalapeno peppers (I used a mix of garden jalapenos, banana, and bell peppers)</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"> 1 peeled carrot, sliced (optional)</span><span style="font-family: Arial,Helvetica,sans-serif;"></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">4-5 cloves garlic, peeled (optional)</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1/2 onion, sliced (optional) </span><br />
<div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;">First, sterilize your jars and lids. Wash the jars, lids and rings with hot soapy water. Rinse well and set aside to air dry. Fill a large pot with enough water to cover the jars completely and bring to a rolling boil. Submerge tongs in boiling water to sterilize. Then (in batches if necessary) submerge jars, lids, and rings in boiling water for 5 minutes. Carefully grasp the jars with the tongs and drain water from them before setting them, right side up, on a clean dish towel. </div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;">Keep water hot while you prepare the jalapenos for pickling. </div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;">Wash the jalapenos and slice 1/4-inch thick; discard the stem ends. If using the carrot, onion, and garlic, place 1 or 2 pieces of each in the jar. Pack the jalapeno slices into the sterilized pint jars. They should be tightly packed, but not crushed.</div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;">Make a brine. Place the vinegar, water, pickling salt, and sugar in a medium non-reactive saucepan or kettle. Bring to a boil over high heat, reduce heat to low, and stir briefly to dissolve the salt and sugar. </div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;">Ladle the hot brine over the sliced peppers in the sterilized jars. Clean the rim of the jar with a clean towel and place canning lids securely on jars. Place sealed jars back into boiling water bath for 10 minutes. If you did it right (which I'm sure you did!) the middle of the jar lid will pop down as it seals. Cool and store up to one year.</div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;">~eeg </div><span style="font-family: Arial,Helvetica,sans-serif;"> </span>eeghttp://www.blogger.com/profile/00882144632801743906noreply@blogger.com3tag:blogger.com,1999:blog-8323469840593720310.post-81437221473992601832010-12-01T11:19:00.000-06:002010-12-01T11:19:53.075-06:00"she don't care how the sweets taste"<div style="font-family: Arial,Helvetica,sans-serif;"><b>the food: Blueberry Muffins</b></div><div style="font-family: Arial,Helvetica,sans-serif;"><b>the song: "California English" <a href="http://www.vampireweekend.com/">Vampire Weekend</a></b></div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;">Today I present to you a cautionary tale of hubris with a happy, muffin-filled ending.</div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;">A few days ago...</div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;"><b>Me</b>: I went to the store today. I got you some of that good blueberry cereal.</div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;"><b>The Husband</b>: Oh cool. Thanks. You know what's better than blueberry cereal? Blueberry muffins.<br />
<br />
</div><div style="font-family: Arial,Helvetica,sans-serif;"></div><div style="font-family: Arial,Helvetica,sans-serif;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig8v2M0BqJvuZa3xTOonFahgQJU-8pESG8vl40CGNDYau_S_Fb8LgzWGIbr0b-DkMdwAYbbavDt55j9CnOIg9f5Xr9IU1MrnsN61u4xto7HxAsRoritDWSvP9-ed0ud5Adil3nCaJ-d5A/s1600/DSCN4496.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig8v2M0BqJvuZa3xTOonFahgQJU-8pESG8vl40CGNDYau_S_Fb8LgzWGIbr0b-DkMdwAYbbavDt55j9CnOIg9f5Xr9IU1MrnsN61u4xto7HxAsRoritDWSvP9-ed0ud5Adil3nCaJ-d5A/s400/DSCN4496.JPG" width="400" /></a></div><br />
<b>Me</b>: Well...yeah...obviously. [pause] Would you like me to make some blueberry muffins?</div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;"><b>The Husband</b>: Mmmmm! Yeah! But they have to be <i>really</i> good.</div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;"><b>Me</b>: Uh, yeah, I've made blueberry muffins before.</div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;"><b>The Husband</b>: But I want these to be <i>REALLY</i> good. Like...the top of the muffin has to be the biggest part. With some of those good crumbs on top. And I don't want <a href="http://gnocchinoplan.blogspot.com/2009/10/to-all-mothers-and-sisters-and-wives.html">anything</a> <a href="http://gnocchinoplan.blogspot.com/2010/03/youre-icing-on-cake.html">weird</a> in there.</div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;"><b>Me</b>: [silence]</div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;"><b>The Husband</b>: Like no maple syrup or dates or wheat flour.</div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;"><b>Me</b>: Ok, so just an unhealthy, fatty awesome rich muffin?</div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;"><b>The Husband</b>: YEAH!</div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;">Before I go on, let me assure you that I do not relate any of this to make the husband look bad. Without him, I wouldn't be half the cook I am today. He is an incredibly adventurous, supportive, complimentary, up-for-anything taste tester. But a man wants what he wants, and sometimes that includes blueberry muffins.</div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;">Needless to say, I walked away from this conversation feeling a bit challenged. Truthfully, for sweets to interest me they have to be...well...interesting. "Fine, " I thought. "How hard can basic blueberry muffins really be? If I can make flax seed and applesauce banana bread taste good, I'll have no problem with butter and sugar." I promised muffins would be on the table the next morning.<br />
<br />
</div><div style="font-family: Arial,Helvetica,sans-serif;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxDm9Yny1Lsxr9qropZYP6XqiaqUuTQkcZI_moNnkcIHoqwu1pSHAf-NbJNOCKuidpWkiCWP956Ep4YcDn_AvXxur_m25T47dSAJk4rtx2PdXSA4tEjy9xqOgtywE-lt5iTWE9d3BCgOg/s1600/DSCN4491.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxDm9Yny1Lsxr9qropZYP6XqiaqUuTQkcZI_moNnkcIHoqwu1pSHAf-NbJNOCKuidpWkiCWP956Ep4YcDn_AvXxur_m25T47dSAJk4rtx2PdXSA4tEjy9xqOgtywE-lt5iTWE9d3BCgOg/s400/DSCN4491.JPG" width="400" /></a></div><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;">Problem one arose when I started assembling ingredients. I'd made a quick run to the store to pick up blueberries with the certainty that I had everything else I needed at home. I realized right away that I was out of muffin cups. No biggie, right? If I oiled down the muffin tin enough it shouldn't be a huge deal.<br />
</div><div style="font-family: Arial,Helvetica,sans-serif;"></div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
Flour, on the other hand, is a muffin making necessity. And I was running low. (By the way...what the what?? How does a girl who loves to cook only have a cup of flour in the house? The horror!). Insert "weird" ingredient number one. While I only had 1 cup of flour, I did have a 1/2 cup rolled oats. Rather than admit defeat in Muffin Making 101, I decided to work with what I had.</div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
I took the rest of my muffin making cues from a few bakers that <i>never</i> run out of flour. First, I included 1/4 cup of plain greek yogurt to fluff them up and make them extra moist. I picked up this trick from <a href="http://savorysweetlife.com/">Savory Sweet Life</a> 's blueberry <a href="http://savorysweetlife.com/2010/04/blueberry-muffins/">muffins</a> that call for sour cream. It's a genius move. Don't underestimate the power of this trick. The second trick comes from cutie pie <a href="http://www.joythebaker.com/blog/">Joy the Baker</a>, who includes <a href="http://www.joythebaker.com/blog/2009/07/browned-butter-blueberry-muffins/">browned butter</a> in her muffins. Again, this step adds a rich extra layer of flavor to the muffins.<br />
<br />
How did they turn out, you ask. Well...they needed more flour. But otherwise, they were actually very good. Like a lot of baked goods, they were even better the next day. I'm amending the recipe to include the correct amount of flour. Same goes for the topping. Our muffins were topped with brown sugar, butter, and toasted walnuts. It made for a delicious rich top that melted into the muffin and gave it a semi crisp bite. Next time, the flour will create the "good crumbs on top" as per request. I left the oatmeal in, though, because I like the additional texture. Also, it's hard for me to bake without something earthy in there.<br />
<br />
As I was pulling the muffins out of the oven, the husband rounded the corner. </div><div style="font-family: Arial,Helvetica,sans-serif;"></div><div style="font-family: Arial,Helvetica,sans-serif;"></div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
<b>Me</b>: Now listen...these aren't the muffins you asked for. These don't count. I get a redo.</div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;"><b>The Husband</b>: Alright! More muffins next week! [takes bite of not-so-pretty muffin] MMMMM! Baby, you're amazing. These are GREAT!</div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;">And that's why I love him.</div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJDjexr_YhTYGcc6d9a30Bos4ZgwO861x_-HNqcRntlAYLrvTq9tqC6rlIN2fEgT_lC7G5T08x-_YwrWEay1uZeUzfS-ZgnAlst0T1h2ibovomRDlAH53RURS5xOW75-bjlyzhhOJgVDM/s1600/DSCN4494.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJDjexr_YhTYGcc6d9a30Bos4ZgwO861x_-HNqcRntlAYLrvTq9tqC6rlIN2fEgT_lC7G5T08x-_YwrWEay1uZeUzfS-ZgnAlst0T1h2ibovomRDlAH53RURS5xOW75-bjlyzhhOJgVDM/s400/DSCN4494.JPG" width="400" /></a></div><br />
<b>Blueberry Muffins</b><br />
<br />
<i>For the topping</i>:<br />
<div style="font-family: Arial,Helvetica,sans-serif;">1/2 cup toasted, chopped nuts (pecans or walnuts work well)</div><div style="font-family: Arial,Helvetica,sans-serif;">1/3 cup all purpose flour</div><div style="font-family: Arial,Helvetica,sans-serif;">1/3 cup firmly packed brown sugar</div><div style="font-family: Arial,Helvetica,sans-serif;">12/ teaspoon cinnamon </div><div style="font-family: Arial,Helvetica,sans-serif;">3 tablespoons unsalted butter, cut into small pieces</div><br />
<i>For the muffins</i>:<br />
6 tablespoons butter<br />
juice from 1 lemon<br />
3/4 cup of sugar<br />
2 eggs<br />
2 tsp. of vanilla extract<br />
1/4 cup plain Greek yogurt or sour cream<br />
1 1/2 cups of AP Flour<br />
1/2 cup rolled oats<br />
2 tsp. of baking powder<br />
1/2 tsp. of salt<br />
1 1/2 cups fresh blueberries</div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;">To make the topping, stir together the flour, cinnamon, and brown sugar. Add the butter pieces and combine the mixture with a fork or your clean hands until the topping resembles coarse crumbs. Set aside.<br />
<br />
Preheat oven to 350 degrees.<br />
<br />
In a saucepan over medium heat, melt butter. Keeping a close eye on the pan, cook the butter until little brown bits appear in the pan. The butter will get brown pretty quickly. Once it does, remove from heat.<br />
<br />
Whisk eggs, yogurt, lemon juice, and vanilla until combined. Add the brown butter and stir to combine.<br />
<br />
Combine flour, oats, sugar, baking powder and salt in a medium bowl Add yogurt and butter mixture all at one and stir gently to combine. Batter will be nice and thick. Gently fold in blueberries and pour batter into muffin tin lined with paper cups 3/4 cup full.<br />
<br />
Sprinkle topping on each muffin and bake for 30 minutes, until a toothpick inserted in the middle comes out clean.<br />
<br />
~eeg</div><div style="font-family: Arial,Helvetica,sans-serif;"></div><div style="font-family: Arial,Helvetica,sans-serif;"></div>eeghttp://www.blogger.com/profile/00882144632801743906noreply@blogger.com0tag:blogger.com,1999:blog-8323469840593720310.post-60742446476965707152010-11-29T12:34:00.000-06:002010-11-29T12:34:14.231-06:00"i count my blessings but you can only be expected to count so high"<span style="font-family: Arial,Helvetica,sans-serif;"><b>the song: "Love Cuts the Strings" <a href="http://www.mountain-goats.com/">The Mountain Goats</a></b></span><br />
<br />
<span style="font-family: Arial,Helvetica,sans-serif;">So how was Thanksgiving? We had a great time. There was food, there was a champagne toast, there was more food, there was a fire (outside and inside...I lost one of my favorite dish towels.) </span><span style="font-family: Arial,Helvetica,sans-serif;">I'm glad that all the cooking and prep and clean-up is over, but it makes me a little sad to see it go.</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"> </span><span style="font-family: Arial,Helvetica,sans-serif;"> </span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRLG2aFdSY4UjYvZ1WeIZwETtpOYH19nnfpSxWZ2fzPISYQSBRvY49s9Q6mA5Ml8ZpFAGJSI8iV007JKs5hv5ActlWBkDrHeOdRZjkxz5AfKqaYxmpUAX-0mml7UObejFvssLz26nA6cA/s1600/DSCN4571.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRLG2aFdSY4UjYvZ1WeIZwETtpOYH19nnfpSxWZ2fzPISYQSBRvY49s9Q6mA5Ml8ZpFAGJSI8iV007JKs5hv5ActlWBkDrHeOdRZjkxz5AfKqaYxmpUAX-0mml7UObejFvssLz26nA6cA/s400/DSCN4571.JPG" width="400" /></a></div><div style="text-align: center;"><span style="font-size: xx-small;">Rowdiest kid's table ever.</span></div><div style="text-align: center;"><span style="font-size: xx-small;"> </span></div><span style="font-family: Arial,Helvetica,sans-serif;">Cleaning up all day Friday, I found myself with a case of the post Thanksgiving blues. It got pretty emotional. Listening to The Mountain Goats definitely didn't help. </span><br />
<br />
<span style="font-family: Arial,Helvetica,sans-serif;">In short...I'm completely overwhelmed with gratitude. For the roof over my head where so many good memories have been made, the amazing interesting supportive husband, a loving healthy family, and friends that just don't quit. I could go on and on, but I might get teary eyed again. </span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">Thanks, Thanksgiving. I really <i>really</i> got you this year.</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">~eeg</span>eeghttp://www.blogger.com/profile/00882144632801743906noreply@blogger.com0tag:blogger.com,1999:blog-8323469840593720310.post-77404492024255377012010-11-24T08:49:00.000-06:002010-11-24T08:49:59.174-06:00"take your leftovers home"<b><span style="font-family: Arial,Helvetica,sans-serif; font-size: small;">the song: </span></b><span style="font-family: Arial,Helvetica,sans-serif; font-size: small;"><b>"Clean Your Plate" <a href="http://bleubird.org/">Bleubird</a></b></span>*<br />
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<span style="font-family: Arial,Helvetica,sans-serif; font-size: small;">Happy Thanksgiving!! Are you ready?</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif; font-size: small;">We started the celebration early last night as guests at Sidesgiving, an annual event hosted by a group of friends featuring only side dishes before everyone moves onto their family meals. So a full 24 hours before Thanksgiving even begins and I've already had my fair share of cranberry sauce, <a href="http://www.delish.com/recipefinder/sweet-potato-garlic-macaroni-cheese">sweet potato macaroni and cheese</a> and apple pie. Perhaps we should be taking it easy with lighter meals before the big day. But why fool around? </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://farm3.static.flickr.com/2779/4134166721_8c9b61cff4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://farm3.static.flickr.com/2779/4134166721_8c9b61cff4.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: center;"><span style="font-size: xx-small;"><a href="http://www.flickr.com/photos/27282406@N03/4134166721/"><span style="font-family: Arial,Helvetica,sans-serif;"> image credit</span></a></span></div><div style="text-align: center;"><span style="font-family: Arial,Helvetica,sans-serif; font-size: small;"><span style="font-size: x-small;"><br />
</span></span></div><span style="font-family: Arial,Helvetica,sans-serif; font-size: small;">Very quickly (because I know you're also all busy getting ready) here is our Thanksgiving menu. I will link to the things I'm making. Otherwise, the dishes will be prepared by our lovely and immensely talented friends. If I can brag on everyone for a moment...just <i>look</i> at this menu. We will be <a href="http://www.seriouseats.com/2010/11/what-to-drink-at-thanksgiving-beer-goose-island-founders-odell.html?ref=thxgindex">serving beer</a> with the meal, along with champagne for the first toast and boozy coffee with dessert. Behold, Thanksgiving 2010!</span><br />
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<div style="text-align: center;"><b><span style="font-family: Arial,Helvetica,sans-serif; font-size: small;">Appetizers</span></b></div><div style="text-align: center;"><a href="http://zabars.typepad.com/recipes/2010/09/baked-butternut-squash-samosas.html"><span style="font-family: Arial,Helvetica,sans-serif; font-size: small;">Butternut Squash Samosas</span></a></div><div style="text-align: center;"><span style="font-family: Arial,Helvetica,sans-serif; font-size: small;">Baked Brie</span></div><div style="text-align: center;"><span style="font-family: Arial,Helvetica,sans-serif; font-size: small;">White Bean Hummus</span></div><div style="text-align: center;"><a href="http://gnocchinoplan.blogspot.com/2010/11/pouring-myself-over-this-page.html"><span style="font-family: Arial,Helvetica,sans-serif; font-size: small;">Cilantro Pecan Pesto</span></a></div><div style="text-align: center;"><span style="font-family: Arial,Helvetica,sans-serif; font-size: small;">Olives</span></div><div style="text-align: center;"><span style="font-family: Arial,Helvetica,sans-serif; font-size: small;">Crostini</span></div><div style="text-align: center;"><span style="font-family: Arial,Helvetica,sans-serif; font-size: small;"><br />
</span></div><div style="text-align: center;"><b><span style="font-family: Arial,Helvetica,sans-serif; font-size: small;">Main Dish</span></b></div><div style="text-align: center;"><span style="font-family: Arial,Helvetica,sans-serif; font-size: small;">Mushroom & Onion Shepherd's Pie</span></div><div style="text-align: center;"><span style="font-family: Arial,Helvetica,sans-serif; font-size: small;">Turkey </span><b><span style="font-family: Arial,Helvetica,sans-serif; font-size: small;"> </span></b><br />
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<b><span style="font-family: Arial,Helvetica,sans-serif; font-size: small;">Sides</span></b></div><div style="text-align: center;"><span style="font-family: Arial,Helvetica,sans-serif; font-size: small;"> </span></div><div style="text-align: center;"><span style="font-family: Arial,Helvetica,sans-serif; font-size: small;">Green Bean Casserole</span></div><div style="text-align: center;"><span style="font-family: Arial,Helvetica,sans-serif; font-size: small;">Sweet Potato Fries</span></div><div style="text-align: center;"><span style="font-family: Arial,Helvetica,sans-serif; font-size: small;">Stuffing</span></div><div style="text-align: center;"><a href="http://www.foodnetwork.com/recipes/emeril-lagasse/roasted-garlic-mashed-potatoes-recipe2/index.html"><span style="font-family: Arial,Helvetica,sans-serif; font-size: small;">Garlic Mashed Potatoes</span></a></div><div style="text-align: center;"><a href="http://www.epicurious.com/recipes/food/views/Mushroom-Gravy-12013"><span style="font-family: Arial,Helvetica,sans-serif; font-size: small;">Mushroom Gravy</span></a></div><div style="text-align: center;"><a href="http://www.nytimes.com/interactive/2010/11/08/health/20101108_thanksgiving.html?ref=dining#Maple-Roasted_Brussels_Sprouts_With_Toasted_Hazelnuts"><span style="font-family: Arial,Helvetica,sans-serif; font-size: small;">Maple Roasted Brussels Sprouts</span></a></div><div style="text-align: center;"><span style="font-family: Arial,Helvetica,sans-serif; font-size: small;">Macaroni & Cheese</span></div><div style="text-align: center;"><span style="font-family: Arial,Helvetica,sans-serif; font-size: small;">Sweet Potato Casserole</span></div><div style="text-align: center;"><span style="font-family: Arial,Helvetica,sans-serif; font-size: small;">Corn Casserole</span></div><div style="text-align: center;"><a href="http://www.nytimes.com/interactive/2010/11/08/health/20101108_thanksgiving.html?ref=dining#Savory_Butternut_Squash_and_Parmesan_Bread_Pudding"><span style="font-family: Arial,Helvetica,sans-serif; font-size: small;">Butternut Squash Bread Pudding</span></a></div><div style="text-align: center;"><a href="http://gnocchinoplan.blogspot.com/2009/12/it-was-hit.html"><span style="font-family: Arial,Helvetica,sans-serif; font-size: small;">Cranberry Jalapeno Relish</span></a></div><div style="text-align: center;"><span style="font-family: Arial,Helvetica,sans-serif; font-size: small;">Rolls</span></div><div style="text-align: center;"><span style="font-family: Arial,Helvetica,sans-serif; font-size: small;"><br />
</span></div><div style="text-align: center;"><b><span style="font-family: Arial,Helvetica,sans-serif; font-size: small;">Dessert</span></b></div><div style="text-align: center;"><span style="font-family: Arial,Helvetica,sans-serif; font-size: small;">Sweet Potato Dessert</span></div><div style="text-align: center;"><span style="font-family: Arial,Helvetica,sans-serif; font-size: small;">Tiramisu</span></div><div style="text-align: center;"><span style="font-family: Arial,Helvetica,sans-serif; font-size: small;">Cheesecake</span></div><div style="text-align: center;"><span style="font-family: Arial,Helvetica,sans-serif; font-size: small;"><a href="http://dandysugar.com/food-photography/comforting-and-cozy-blackberry-pear-cobbler">Blackberry Pear Cobbler</a></span></div><div style="text-align: center;"><span style="font-family: Arial,Helvetica,sans-serif; font-size: small;"><br />
</span></div><span style="font-family: Arial,Helvetica,sans-serif; font-size: small;">Happy Thanksgiving, everyone! Have a beautiful time around the table. Drink some good beer, eat an extra piece of dessert, and enjoy every minute of the day. I am thankful for you!</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif; font-size: small;">~eeg </span><br />
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<span style="font-family: Arial,Helvetica,sans-serif; font-size: small;">* This week we got to spend some time hanging out with our friend <a href="http://en.wikipedia.org/wiki/Bleubird">Bleubird</a> as he came through town. Jacques is a charismatic performer, an avid kitty enthusiast and an all around good dude who is currently traveling the country <a href="http://bleubird.org/about/what-is-freeebird/">in an R.V</a>. and making a <a href="http://bleubird.org/freeebird/">video blog</a> about people he meets along the way. </span><span style="font-family: Arial,Helvetica,sans-serif;"></span><br />
<span style="font-family: Arial,Helvetica,sans-serif; font-size: small;"> </span>eeghttp://www.blogger.com/profile/00882144632801743906noreply@blogger.com2tag:blogger.com,1999:blog-8323469840593720310.post-1897549547287604962010-11-18T12:07:00.000-06:002010-11-18T12:07:04.462-06:00"pouring myself over this page"<b><span style="font-family: Arial,Helvetica,sans-serif;">the food: Cilantro Pecan Pesto</span></b><br />
<b><span style="font-family: Arial,Helvetica,sans-serif;">the song: "Honey in the Sun" <a href="http://www.camera-obscura.net/">Camera Obscura</a></span></b><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">I just updated my <a href="http://gnocchinoplan.blogspot.com/p/recipes.html">recipe index</a> and realized "Hey, I've been rambling a lot lately! I really owe you guys a recipe." So before I get all wrapped up in Thanksgiving, here's a nice simple pesto to brighten your day. </span><span style="font-family: Arial,Helvetica,sans-serif;"></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi25rmP0cayEJzSjvFnDThhsVyrqKpnPHO7Ir3IZUeMj64vlkXXulwI43pTrXKtPbK6ZaRdDWnYnlf1sGArQu-5B7P40ot3PdAYr8tZQNb616AV8Q06WU4wHe9oza5qYnN0N1ouBWnbrv4/s1600/DSCN4333.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi25rmP0cayEJzSjvFnDThhsVyrqKpnPHO7Ir3IZUeMj64vlkXXulwI43pTrXKtPbK6ZaRdDWnYnlf1sGArQu-5B7P40ot3PdAYr8tZQNb616AV8Q06WU4wHe9oza5qYnN0N1ouBWnbrv4/s400/DSCN4333.JPG" width="400" /></a></div><span style="font-family: Arial,Helvetica,sans-serif;"> </span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">Have you heard that honey is good for your allergies? Since <a href="http://funfunfunfest.com/">FunFunFun Fest</a> a few weekend ago I have been coughing and sniffling. This cold marks the true beginning of fall, just like changing leaves and cooler nights. My garden still isn't convinced that summer is over, though. Checking my basil the other day, I encountered these drunk, happy bees that reminded me of the healing powers of nature. They were so enamored with those big basil blossoms. Something so <i>alive</i> is bound to be good for you. We're eating lots of just-picked peppers, bright green collard greens, and spicy basil pesto. </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic3i1mrRAUIHJ56mmDgJrzS2_1ui4XZGGBysH-kh2V7ZCP04a8CkzmMmLxudYYC-85lpALhCvYq49EXrRr9OS8rdcOkAC-0X1g5jBk3gB9o98r7IuoCPgot1W2lp2lL9t5CZypW2x29Ac/s1600/pesto1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic3i1mrRAUIHJ56mmDgJrzS2_1ui4XZGGBysH-kh2V7ZCP04a8CkzmMmLxudYYC-85lpALhCvYq49EXrRr9OS8rdcOkAC-0X1g5jBk3gB9o98r7IuoCPgot1W2lp2lL9t5CZypW2x29Ac/s400/pesto1.JPG" width="400" /></a></div><br />
<span style="font-family: Arial,Helvetica,sans-serif;">Do you love pesto like we do? We eat pesto on just about everything. Obviously pasta, but also rice, quesadillas, grilled cheese. The list goes on. One of my favorites is a less traditional cilantro pecan pesto. </span><span style="font-family: Arial,Helvetica,sans-serif;"></span><span style="font-family: Arial,Helvetica,sans-serif;">Unfortunately, I've never had any luck growing cilantro. It is just too hot here...the cilantro grows happily for a few weeks, then </span><span style="font-family: Arial,Helvetica,sans-serif;">shoots out long, airy </span><span style="font-family: Arial,Helvetica,sans-serif;">stems and goes to seed. Fortunately, cilantro is cheap. Like, $.38 cents a bundle right now. When I make this recipe, I usually double it because it goes so fast in our house. We are pesto machines.</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">There are a few things that make this pesto so fabulous. One is the pecans. Pecans have become my favorite nut to include in pesto. I like the dryness and richness of pecans as opposed to more oily, sometimes bitter walnuts. Second is the unexpected flavor of the cilantro. </span><span style="font-family: Arial,Helvetica,sans-serif;">Neither taste is overpowering. They meld together </span><span style="font-family: Arial,Helvetica,sans-serif;">and become quite creamy, just like a good pesto should. </span><span style="font-family: Arial,Helvetica,sans-serif;"></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5FtboF9HgjZsMleWf7JsDM41u2WOMyZnNreA3C7FnWaBY5LndpOXILITE6KqaAuWMKqaP9flXjNYVweCHuk4VecJlLAzZnRIvv_IjKyZoasVA9m9GO03CIVbGKc9dAxoNkUZ8_ygGUqc/s1600/pesto2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5FtboF9HgjZsMleWf7JsDM41u2WOMyZnNreA3C7FnWaBY5LndpOXILITE6KqaAuWMKqaP9flXjNYVweCHuk4VecJlLAzZnRIvv_IjKyZoasVA9m9GO03CIVbGKc9dAxoNkUZ8_ygGUqc/s400/pesto2.JPG" width="400" /></a></div><br />
<span style="font-family: Arial,Helvetica,sans-serif;">There is a lot of room for variation here. </span><span style="font-family: Arial,Helvetica,sans-serif;">If you aren't a cilanto fan, you can definitely substitute basil. </span><span style="font-family: Arial,Helvetica,sans-serif;">I love cilantro and am not shy about my affection for this hotly <a href="http://www.nytimes.com/2010/04/14/dining/14curious.html">debated</a> herb. Also, if you don't care for spice you can leave out the peppers or at least take the seeds out. I like the little kick that the jalapenos add, so I throw them in seeds and all. Right before it is served, it is nice to drizzle a little extra olive oil on top. </span><span style="font-family: Arial,Helvetica,sans-serif;"> </span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">Come to think of it, this would actually make a pretty nice appetizer a week from today. Hmmmm...</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw_kb878QnkO_AzVjTOEQ3qymXFTOKoDHg5CftuxFYbiWX3Gha6xhyNMP9rhoYnsVMjFVor8YG3BUdPPJty3BQekEWKMX3HgP9eI64IN8IQBrl47UH9FKBkUB_xaVLLOVOt8VBA2dEibU/s1600/pesto3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw_kb878QnkO_AzVjTOEQ3qymXFTOKoDHg5CftuxFYbiWX3Gha6xhyNMP9rhoYnsVMjFVor8YG3BUdPPJty3BQekEWKMX3HgP9eI64IN8IQBrl47UH9FKBkUB_xaVLLOVOt8VBA2dEibU/s400/pesto3.JPG" width="400" /></a></div><br />
<b><span style="font-family: Arial,Helvetica,sans-serif;">Cilantro Pecan Pesto</span></b><br />
<span style="font-size: x-small;"><span style="font-family: Arial,Helvetica,sans-serif;">adapted from <a href="http://www.culinate.com/recipes/collections/Contributors/Matthew+Amster-Burton/cilantro-pecan_pesto">Culinate</a> </span></span><span style="font-family: Arial,Helvetica,sans-serif;"> </span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">1 cup fresh cilantro, chopped</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">2 cloves garlic, peeled</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1-2 hot peppers (jalapenos or serranos work well)</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1/2 cup pecans, toasted</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">squeeze lemon juice</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1/4 tsp. cumin</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">2-4 tablespoons olive oil</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1/4 cup water (if needed)</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">salt & pepper to taste</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">In a blender or food processor, combine pecans, hot peppers, garlic, cilantro, cumin, lemon juice, and 1 tablespoon olive oil. As you blend, add more olive oil and water until desired consistency is reached. Season with salt and pepper as needed. Cover and refrigerate until ready to serve. Serve at room temperature with bread.</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">~eeg</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"></span>eeghttp://www.blogger.com/profile/00882144632801743906noreply@blogger.com0tag:blogger.com,1999:blog-8323469840593720310.post-91986044076956680322010-11-16T13:06:00.000-06:002010-11-16T13:06:19.576-06:00"they've got something it's so hard to find"<div style="font-family: Arial,Helvetica,sans-serif;"><b>the song: "Friends of Mine" <a href="http://en.wikipedia.org/wiki/The_Zombies">The Zombies</a></b></div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;">Woowee! We just got back from a whirlwind trip to Puerto Vallarta where we spent three days...</div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://farm2.static.flickr.com/1259/5179888105_68eb97b512_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://farm2.static.flickr.com/1259/5179888105_68eb97b512_b.jpg" width="400" /></a></div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;">Laying on the beach.</div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://farm2.static.flickr.com/1434/5179855367_ca5fb9cb17_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://farm2.static.flickr.com/1434/5179855367_ca5fb9cb17_b.jpg" width="400" /></a></div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;">Drinking drinks with silly names like "Swimming Pool" and "Miami Vice" (our poolside waitress' description? "Pina colada with red.")</div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://farm5.static.flickr.com/4127/5180476784_7748bedeb4_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://farm5.static.flickr.com/4127/5180476784_7748bedeb4_b.jpg" width="400" /></a></div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;">Getting too much sun. That's me out there teetering on the edge. You can see the husband's feet, too.</div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://farm5.static.flickr.com/4152/5179847043_5069e84cc9_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://farm5.static.flickr.com/4152/5179847043_5069e84cc9_b.jpg" width="400" /></a></div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;">And eating delicious Mexican food that was almost-certainly-not-vegetarian. Seriously though, how could I resist those chilaquiles?</div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;">It was a really amazing way to celebrate 5 amazing years of marriage, and I feel extremely fortunate that we got to dedicate time to relaxing together in a beautiful place. I'm also thankful to be home in one piece with very few travel problems. </div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><span style="font-family: Arial,Helvetica,sans-serif;">Now you know what time it is, right? It's my favorite time of year...Thanksgiving! It's a good thing I'm relaxed because boy oh boy do I have some work to do. For the past three years the husband and I have hosted Thanksgiving dinner with our friends who stay in Austin for the holiday (read about last year <a href="http://gnocchinoplan.blogspot.com/2009/11/i-want-to-live-for-living.html">here</a>.) We both look forward to this so much, because it is one of the first traditions we've created for ourselves. </span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">We moved into our home (with the help of a dear and super strong friend) on Thanksgiving day 4 years ago. After a day of moving, which obviously was more stressful than the average day, said strong friend had us over for an amazing Thanksgiving feast. We didn't bring a thing. I don't even think we brought beer. That night, I was able to forget the boxes to be unpacked. I was able to forget the mortgage we'd just signed and all the "am I really grown up enough to do this?" thoughts that had been racing around in my mind since we started the process of buying a home. Surrounded by our small group of our beautiful friends, eating delicious vegetarian food, I started to feel like we were doing something right. </span><span style="font-family: Arial,Helvetica,sans-serif;"></span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"> My confidence grew as years rolled on. The next year, we moved the party to our home. The following year we branched out and invited even more people, rearranging our kitchen and living room to accomodate everyone. This year I feel so little anxiety going into the holiday that it makes me a little nervous. </span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">My eerily calm state comes from having the most wonderful friends on earth. I sent out a somewhat vague Thanksgiving email to see who was around and who was interested. It was immediately met with many excited "yes" responses, descriptions of food that will grace our table next week, offers to help, and thank you's. And I'm happy to say that our awesome friend who started this tradition will be attending as well. Just like they did 4 years ago, my friends fill me with a sense of peace. We may not have it all figured out, but we're all in it together. That goes for dressing and cranberry sauce, too.</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">Recipes and menu to come! Stay tuned. </span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">~eeg</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><br />
</span>eeghttp://www.blogger.com/profile/00882144632801743906noreply@blogger.com1tag:blogger.com,1999:blog-8323469840593720310.post-60564337208911049262010-11-02T18:37:00.001-05:002010-11-02T18:39:38.304-05:00"we make plans for good times"<div style="font-family: Arial,Helvetica,sans-serif;"><b>the song: "Plans" <a href="http://www.blocparty.com/">Bloc Party</a></b></div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
Since I've started cooking, I've slowly and inadvertently developed a little game with myself. The goals are simple. Make it through the week with only one store trip and provide enough food for leftovers for everyday of the week. In order to do this, I menu plan. <br />
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Menu planning has saved us money and proven to be healthier than the "I'll just grab a bite on my way home after working a long day" strategy. But it can become tedious if it is too strict and boring if you fall into a rut. I have learned to leave a lot of room for dinners with friends, date nights, and impromptu happy hours. Come to think of it, I'm probably a little too lenient with the impromptu happy hours that turn into dinner. Oh well.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV6UZeR-qS7RHnp9-PHJFipT0-E7rc-wvo7eXW25fmRTEgBM-ZmcKsGoUvuAwQxgY-0k_-J4muyl7PASN5SerlJwmqTu9amM_o9G6eW_bj6pfYgoSK-Iou4caMz22zXBTmT7Cd2Y9e8WM/s1600/DSCN4235.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV6UZeR-qS7RHnp9-PHJFipT0-E7rc-wvo7eXW25fmRTEgBM-ZmcKsGoUvuAwQxgY-0k_-J4muyl7PASN5SerlJwmqTu9amM_o9G6eW_bj6pfYgoSK-Iou4caMz22zXBTmT7Cd2Y9e8WM/s400/DSCN4235.JPG" width="400" /></a></div><div style="text-align: center;"> <span style="font-size: x-small;">Nothing to do with menu planning. Just thought you might like it.</span></div><div style="text-align: center;"></div>If you plan your menus a week in advance, a month in advance, a few days in advance, or a <a href="http://abcnews.go.com/GMA/Parenting/mom-plans-meals-entire-year/story?id=9618348">whole year</a> in advance I have a tip for you. The best tool I've found to prevent boring menu planning is tumblr. I read a lot of food blogs and when I see something I like, I add it to my tumblr for future reference. Oh how I love <a href="http://gnocchinoplan.tumblr.com/">my tumblr page</a>. The photos provide the best inspiration and remind me why it is worth it to menu plan and grocery shop and cook. Because I am constantly bookmarking new things, I don't get bored with cooking. It reminds me to be adventurous in the kitchen. Plus, it gives me an excuse to sit and browse food blogs for hours at a time. I'm not killing time, I'm <i>menu planning</i>. Really.<br />
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So what are we having this week? I'm glad you asked.</div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;"><b>Monday</b>: I ran across this <a href="http://www.thekitchn.com/thekitchn/main-dish/quick-recipe-pumpkin-ricotta-pasta-casserole-130962">pumpkin ricotta pasta casserole</a> over the weekend. Doesn't it look amazing? Well...it was. You should make it. I had a few mini pumpkins for table decoration (as seen in the above photo) and last night they were (once again) put to good use. Plus, the husband will have leftovers for the rest of the week even after the nights we go out.</div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;"><b>Tuesday</b>: I had to buy yogurt for Monday's meal. And when yogurt is on hand, it seems appropriate to make <a href="http://gnocchinoplan.blogspot.com/2010/10/let-it-all-hang-out.html">quinoa falafel</a>. I've been hungry for it since I wrote about it over the weekend. It's chilly today so this dinner will be a nice excuse to heat up the oven.</div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;"><b>Wednesday</b>: Speaking of cooler weather- I'm in the mood for soup. This <a href="http://smittenkitchen.com/2010/10/roasted-eggplant-soup/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+smittenkitchen+%28smitten+kitchen%29">roasted eggplant soup</a> caught my eye a few weeks ago when it was still hot out. But thanks to my handy dandy tumblr page I haven't forgotten about the soup. Plus, my eggplant is still producing like crazy so we'll save a little money there and get to eat from the yard (which always tastes better.)</div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;"><b>Thursday</b>: San Antonio for the husband's job. Easy enough.</div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;"><b>Friday</b>: Out. Our buddy from New York is coming into town (yay!) and he is in desperate need of queso. </div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><b style="font-family: Arial,Helvetica,sans-serif;">Saturday</b><span style="font-family: Arial,Helvetica,sans-serif;"> & <b>Sunday</b>:</span> <span style="font-family: Arial,Helvetica,sans-serif;">Beans and rice. Old friend. I put this on our weekend menu a lot. I always have these 2 things in my pantry, plus salsa. </span><span style="font-family: Arial,Helvetica,sans-serif;">We have tons of peppers growing right now to dress it up a little bit.</span><span style="font-family: Arial,Helvetica,sans-serif;"> Beans and rice always makes me feel so good. I like knowing it's there. It will wait for me if we stay out all day. It won't be mad if I put it off until the next night. It never gets its feelings hurt when I pass it up for flashier meals. The perfect thing for a weekend.</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">Now I'm off to start dinner! What are you having this week?</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">~eeg </span>eeghttp://www.blogger.com/profile/00882144632801743906noreply@blogger.com0tag:blogger.com,1999:blog-8323469840593720310.post-30002729980222656612010-10-30T14:14:00.000-05:002010-10-30T14:14:52.927-05:00"let it all hang out"<b><span style="font-family: Arial,Helvetica,sans-serif;">the food: Baked Quinoa Falafel & Cilantro Yogurt Sauce</span></b><br />
<b><span style="font-family: Arial,Helvetica,sans-serif;">the song: "Get on the Good Foot" <a href="http://en.wikipedia.org/wiki/James_Brown">James Brown</a></span></b><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">Lo and behold, October is almost over and every recipe I've posted has been about <a href="http://gnocchinoplan.blogspot.com/2010/10/my-mouth-is-full.html">sugar</a>. It's what happens when cooler weather settles in. I <a href="http://gnocchinoplan.blogspot.com/2010/09/id-eat-every-word.html">warned</a> you. But all this sugar is making me feel a little icky. Or at least that's what I'm going to tell myself so I don't bake today.</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">Ahem...</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">Let's talk about vegetables.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDo3PSFaRhUvvVBC4hX0nSjBbGnrSMqjEZFsw0WeZBowNr6YRlwzSH6bbiOsDDt4gw2mhYE9ZHeSM06yP7_RTng6zHSxMHAVngHcH97nPUiCnGU0AyHUnU5OpOO0uwNE4DrV4ojf9Q_mw/s1600/quinoa2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDo3PSFaRhUvvVBC4hX0nSjBbGnrSMqjEZFsw0WeZBowNr6YRlwzSH6bbiOsDDt4gw2mhYE9ZHeSM06yP7_RTng6zHSxMHAVngHcH97nPUiCnGU0AyHUnU5OpOO0uwNE4DrV4ojf9Q_mw/s400/quinoa2.JPG" width="400" /></a></div><br />
<span style="font-family: Arial,Helvetica,sans-serif;">And quinoa.</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"> </span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsHtst4pIoXyCWQBsmZOMR7k1dVCWe9YcZuHqsdkStxyLr93mYAvgmM15VdLurNtAuGzPw2njI3tUB4wct6V8UTb-JN4QVO8fLJGwfTT1jmzf90RHGFxAEp6muY7MMxwy6h1-SjPBX894/s1600/quinoa1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsHtst4pIoXyCWQBsmZOMR7k1dVCWe9YcZuHqsdkStxyLr93mYAvgmM15VdLurNtAuGzPw2njI3tUB4wct6V8UTb-JN4QVO8fLJGwfTT1jmzf90RHGFxAEp6muY7MMxwy6h1-SjPBX894/s400/quinoa1.JPG" width="400" /></a></div><br />
<span style="font-family: Arial,Helvetica,sans-serif;">Are you still with me? Good. Because this recipe is exciting and delicious. It is also healthy. So after you finish stuffing your face this Halloween weekend, don't waste time counting calories in <a href="http://beerinfood.wordpress.com/2008/09/30/nutritional-info-for-sam-adams-oktoberfest-beer/">Octoberfests</a> and <a href="http://caloriecount.about.com/calories-hersheys-krackel-chocolate-bar-i19110">Krackle bars</a>. </span><span style="font-family: Arial,Helvetica,sans-serif;">Just enjoy yourself. And Monday, dust yourself off, wipe the chocolate from your lip, and put this on your menu to start your November on the good foot. </span><span style="font-family: Arial,Helvetica,sans-serif;">You have 3 1/2 weeks until Thanksgiving. Treat yourself well during that time. </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij31boZ3LeeuEUAeXVNtjlU7VoOmZ29DF5Oi8p4e_YdySJ2GpHXz8B5q7s35XbY7EsIpOiaoQQAbuOLd_pdiNIWEtXSfEo77GaHwitCtCK8SACqAkexV5lfhOWkmC3kQf6dw9xJm2w_RA/s1600/quinoa4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij31boZ3LeeuEUAeXVNtjlU7VoOmZ29DF5Oi8p4e_YdySJ2GpHXz8B5q7s35XbY7EsIpOiaoQQAbuOLd_pdiNIWEtXSfEo77GaHwitCtCK8SACqAkexV5lfhOWkmC3kQf6dw9xJm2w_RA/s400/quinoa4.JPG" width="400" /></a></div><div style="text-align: center;"><span style="font-size: xx-small;">Can you spot the lemon seed? Don't worry, I did!</span></div><div style="text-align: center;"></div><br />
<span style="font-family: Arial,Helvetica,sans-serif;">Quinoa falafel is a guaranteed to help you regain your composure, no matter how many <a href="http://caloriecount.about.com/calories-brachs-candy-corn-i89817">candy corn</a> you've eaten. The garbanzo beans compliment the nutty flavor of the grain which ups the nutritional value of the whole thing. </span><span style="font-family: Arial,Helvetica,sans-serif;">I adapted the original recipe (from the stunningly beautiful <a href="http://sproutedkitchen.com/">Sprouted Kitchen</a>) so that the falafel is baked. If it is cold where you are it provides a great excuse to heat up the oven and fill your kitchen with good smells. As an added bonus, I'm also including a recipe for yogurt sauce to accompany the falafel.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivzjwx61NCMt7h7hGXO6-9tngI2UUDSFf9HAu-TAMykebKH9VBAsqnpW0PqOmkJ-5WlENkHTsFCo-dXp9-rxGPEvX6z4k6Pcplj3yAEne3xVQsKdLjmQi5R36Sq38fNZA7L3SfXQ-fxRE/s1600/quinoa3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivzjwx61NCMt7h7hGXO6-9tngI2UUDSFf9HAu-TAMykebKH9VBAsqnpW0PqOmkJ-5WlENkHTsFCo-dXp9-rxGPEvX6z4k6Pcplj3yAEne3xVQsKdLjmQi5R36Sq38fNZA7L3SfXQ-fxRE/s400/quinoa3.JPG" width="400" /></a></div><br />
<span style="font-family: Arial,Helvetica,sans-serif;">Let me warn you, the texture of this is a little different. It isn't the fluffy, fried goodness you get at <a href="http://www.austinkebab.com/">Kebabalicious</a>. These are a patty, almost like a little quinoa vegetable cookie. If you made it a little bigger, I think it would make a great veggie burger. I like the taste of them, but don't go in expecting any falafel you've had before. They taste healthy. But don't let that dissuade you, because healthy done <i>well</i> actually tastes good.</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">In our house, falafel night is pretty exciting for several reasons. One, obviously, is the falafel itself. Two, double obviously, is the yogurt sauce. Three, we add hummus, greens (usually raw or lightly sauted spinach), chopped tomatoes, warmed pita, and Sriracha on the side. Such a pretty plate, really. </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb7PRmkHlInVO5lXpL5AViSQ-7F6HEPr_wDbR393vmrRbgmkTYmjPCf4isKz8jnyfwJ90n-VlAqj8AS2a8RDsVq78pSosl2u1_-eQ9Bxls3f5ygW9JP6hHPBmY0QLjs3xj98O7fV4Otvs/s1600/DSCN3607.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb7PRmkHlInVO5lXpL5AViSQ-7F6HEPr_wDbR393vmrRbgmkTYmjPCf4isKz8jnyfwJ90n-VlAqj8AS2a8RDsVq78pSosl2u1_-eQ9Bxls3f5ygW9JP6hHPBmY0QLjs3xj98O7fV4Otvs/s400/DSCN3607.JPG" width="400" /></a></div><br />
<span style="font-family: Arial,Helvetica,sans-serif;">So what are your plans this weekend? The husband and I are headed to New Braunfels tonight to eat junk food at <a href="http://www.wurstfest.com/">Wurstfest</a> (no apologies- Halloween weekend is for food). Tomorrow, I'm going to dress up like a <a href="http://www.thehighball.com/events/zombie-prom-2/">zombie</a>. And next week when I've washed the makeup off and real life has kicked back in, I'll probably make this falafel.</span><br />
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<b><span style="font-family: Arial,Helvetica,sans-serif;">Baked Quinoa Falalel</span></b><br />
<span style="font-family: Arial,Helvetica,sans-serif; font-size: x-small;">adapted from <a href="http://sproutedkitchen.com/?p=1635">Sprouted Kitchen</a></span><span style="font-family: Arial,Helvetica,sans-serif; font-size: x-small;"> </span><b><span style="font-family: Arial,Helvetica,sans-serif;"></span></b><br />
<div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;">1/2 cup quinoa</div><div style="font-family: Arial,Helvetica,sans-serif;">1 cup chopped carrot<br />
1/2 cup sliced onion <br />
3 tbsp. chopped cilantro<br />
15 oz. garbanzo beans (1 can)<br />
2 eggs<br />
2 tbsp. lemon juice<br />
1 tsp. cumin<br />
2-4 cloves garlic <br />
Salt/Pepper</div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;">Cook quinoa according to package directions (2 parts water or vegetable broth, 1 part quinoa). Set aside to cool.<br />
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In a blender or food processor, pulse carrots and cilantro. Add onion, garbanzo beans, lemon juice, eggs, garlic clove and cumin. Season with salt and fresh ground pepper. Pulse until roughly combined, add quinoa, and pulse a few more times. Allow to set in fridge for an hour or overnight.<br />
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When you are ready, scoop the mixture out with a large spoon. Form into small balls and slightly flatten. Place onto an oiled baking pan. Bake at 375 degrees for 15 minutes on each side, until outside is browned and crispy.<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhgu4011nnXILt25ZAWxmnzeY-3qiY1Fg4za5YhXIMyUBjiiEJq9HYioorMLzyklgaIs2qYhRpEi7v_IO1kDyokK823Sd50snbOb7oyzuHkNIMNmQRZw1AkL22QsYmx0t9JKDTwQpNxw0/s1600/DSCN3592.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhgu4011nnXILt25ZAWxmnzeY-3qiY1Fg4za5YhXIMyUBjiiEJq9HYioorMLzyklgaIs2qYhRpEi7v_IO1kDyokK823Sd50snbOb7oyzuHkNIMNmQRZw1AkL22QsYmx0t9JKDTwQpNxw0/s400/DSCN3592.JPG" width="400" /></a></div><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><b>Cilantro Yogurt Sauce</b></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: x-small;">adapted from <a href="http://www.epicurious.com/recipes/food/views/Cilantro-Garlic-Yogurt-Sauce-240167">Epicurious </a></span></span><br />
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<span style="font-family: Arial,Helvetica,sans-serif; font-size: small;">1 container plain Greek style yogurt</span><br />
<span style="font-family: Arial,Helvetica,sans-serif; font-size: small;">1/2 cup finely chopped cilantro</span><br />
<span style="font-family: Arial,Helvetica,sans-serif; font-size: small;">squeeze lemon</span><br />
<span style="font-family: Arial,Helvetica,sans-serif; font-size: small;">2 cloves garlic, minced</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">dash cayenne to taste </span></span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Combine all ingredients. Taste for seasoning, adding salt if necessary. Allow to chill, covered, for at least 30 minutes. </span></span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">~eeg</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"> </span><span style="font-size: small;"> </span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">P.S. Let me take a moment to wish my beautiful Mama a happy Halloween birthday. Mom, I love you and hope your day is filled with delicious cake and happy times!</span><br />
</span>eeghttp://www.blogger.com/profile/00882144632801743906noreply@blogger.com0tag:blogger.com,1999:blog-8323469840593720310.post-20405304033882591182010-10-19T18:33:00.000-05:002010-10-19T18:33:16.812-05:00"show me what you can do!"<b><span style="font-family: Arial,Helvetica,sans-serif;">the song: "ABC" <a href="http://en.wikipedia.org/wiki/The_Jackson_5">Jackson 5</a></span></b><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">What did you want to be when you grew up? The first thing I can remember wanting to be was a dentist. How bizarre is that? Not a princess, not a rock star, not a nurse or teacher. Nope, little Emily was going to be a dentist.</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">Clearly that didn't work out so well. But I'm happy to report that for most of my life I've had a job I like. Excuse me for sounding like a broken record, because I know I've told the first part of this story <a href="http://gnocchinoplan.blogspot.com/2010/07/im-content-to-walk-little-slower.html">before</a>. Back in June, I decided to take a major leap of faith and <a href="http://gnocchinoplan.blogspot.com/2010/04/it-may-be-years-until-day-my-dreams.html">leave my job</a> to pursue something involving food. </span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">5 months later, I am actually <i>cooking</i> for my job. More specifically, I am teaching children's cooking classes (part time, for now) to small groups ranging in age from 2 1/2 years to 5th grade. The company I'm working for is run by two moms who started cooking at their kiddo's daycare classes a few years ago and recognized the learning opportunity that is there. I am incredibly fortunate to have met these women and to have the chance to combine two things I'm passionate about into one job.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://www.reluctantgourmet.com/images/kids_cooking2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="http://www.reluctantgourmet.com/images/kids_cooking2.jpg" width="400" /></a></div><div style="text-align: center;"><span style="font-family: Arial,Helvetica,sans-serif; font-size: xx-small;"> image courtesy of <a href="http://www.reluctantgourmet.com/kids_cooking_schools.htm">Reluctant Gourmet</a></span></div><br />
<span style="font-family: Arial,Helvetica,sans-serif;">So why is cooking with kids so awesome? Oh let me count the ways. (I will try my best to not get too child development-y on you, but no promises. Most of the links below go straight to a child development article, so if that's not your thing, no need to click.) </span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><b>Readin', Writin', 'Rithmatic. </b>I know, boring, right? But, like the Jackson 5 tell us, they are the branches of the learning tree. And man, can you learn a lot <a href="http://www2.scholastic.com/browse/article.jsp?id=958">from recipes</a>. I taught my first ever fractions lesson to a second grader last week asking me how to measure 2/3 cup. My 3 year olds are learning the difference between a little and a lot. And my fifth graders are completing the recipes on their own. Fact: the promise of cookies motivates more than worksheets and a gold star. </span><b><span style="font-family: Arial,Helvetica,sans-serif;"> </span></b><br />
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<b><span style="font-family: Arial,Helvetica,sans-serif;">Getting messy. </span></b><span style="font-family: Arial,Helvetica,sans-serif;">Sensory is a <a href="http://www.earlychildhoodnews.com/earlychildhood/article_view.aspx?ArticleID=227">huge</a> <a href="http://notjustcute.com/2010/03/24/a-handful-of-fun-why-sensory-play-is-important-for-preschoolers/">huge</a> part of a child's development. Thankfully the folks I'm working for have a hands on approach to children learning to cook. There are very few things I demonstrate for my classes (obvious exceptions include dangerous things like cutting with real knives, working next to the stove top or oven, etc. We talk about grown up jobs at the start of every class.) But it is their job to crack eggs and tear up herbs and roll out dough and cut vegetables with plastic knives. We wash our hands a lot. </span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><b>Bravery</b>. Time for some truthiness. I was a <a href="http://www.education.com/magazine/column/entry/Fearful_Child/">fearful child</a>. I was a <a href="http://www.nytimes.com/2007/10/10/dining/10pick.html?pagewanted=1&_r=1">picky eater</a>. I was scared of loud noises. I didn't make friends very easily. I shed my shyness...slowly and awkwardly...through a combination of fabulous parents, church camp, high school theatre, </span><span style="font-family: Arial,Helvetica,sans-serif;">outgoing and loyal friends, blogging, and dance parties. Oh yeah...and <i>cooking</i>. </span><span style="font-family: Arial,Helvetica,sans-serif;">Cooking is a fabulous confidence builder, because everyone loves to be fed. If you're able to fill people's bellies, you will never be lonely. </span><span style="font-family: Arial,Helvetica,sans-serif;">I meet shy kiddos in my classes all the time, and cooking often helps them open up. They always show a sense of accomplishment when tasting something they made, even if they don't necessarily care for the end result. When we take the first bite, I always remind my class "You made this! You should be proud of yourself!" Which leads me to...<b> </b></span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><b>Choices</b>. We don't all like the same things. And that's ok. No scratch that. It is <i>awesome</i> we don't all like the same thing. I encourage children to try whatever we made (easier with apple muffins than okra fritters). 8 times out of 10, they try it. Afterall, they just spent an hour putting the recipe together. Usually, some like it and some don't, so we talk about differences and how it's ok to <a href="http://www.eduguide.org/library/viewarticle/1016/">like different things</a>. This is also a natural time to encourage good manners. After the first bite, I explain that sometimes we like recipes we make and sometimes they are just so-so. Then I ask each child if they would make it again. My suggestion is to say "I don't care for this" rather than "Yuck." Believe it or not, it usually works...even with the 3 year olds.</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><b>Making mistakes. </b>Children of all ages (and dare I say adults, too) are told all the time to behave themselves. Follow the rules. Don't make a mess. Stay in the lines. When I was a preschool teacher, I was totally guilty of this. And people, that is A LOT of pressure. But the truth is that messes and mistakes and overzealous seasoning and incorrect measurements happen. They happen all the time, in and out of the kitchen. </span><span style="font-family: Arial,Helvetica,sans-serif;">If you end up with crumbly tart crust or salty muffins you <i>learn</i> something from that. </span><span style="font-family: Arial,Helvetica,sans-serif;">And you know what? Mistakes can sometimes lead to better food. No one should follow a recipe all the time. </span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">I'm a happy lady with my new job. </span><span style="font-family: Arial,Helvetica,sans-serif;">I love getting hugs and being told "You're the best cook ever!" </span><span style="font-family: Arial,Helvetica,sans-serif;">It makes my day.* Most importantly, </span><span style="font-family: Arial,Helvetica,sans-serif;">I'm once again in a position where I'm learning as much as I'm teaching. What a good feeling.</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">~eeg</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">*</span><span style="font-family: Arial,Helvetica,sans-serif;">Note: I'm talking about the kids, but really this is a nice thing to hear from anyone. Hug your cook today and tell her/him they are the best thing ever! You'll probably get an extra large piece of dessert out of it.</span>eeghttp://www.blogger.com/profile/00882144632801743906noreply@blogger.com0tag:blogger.com,1999:blog-8323469840593720310.post-48213760945778850282010-10-17T14:11:00.000-05:002010-10-17T14:11:47.944-05:00"with a little water and a little bit of sunlight and a little bit of tender mercy"<b><span style="font-family: Arial,Helvetica,sans-serif;">the song: "Absolute Lithops Effect" <a href="http://www.mountain-goats.com/">The Mountain Goats</a></span></b><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">This has been a busy week for me. Along with my new job (which I still haven't told you about...this week, I promise!), I also picked up some hours substituting at my old school. After taking a break from children for the past 4 months, I'm having a really good time hanging out with them again. On Friday, one of the three year olds told me "I love you because of your shiny face." I'm taking that as a compliment.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://farm5.static.flickr.com/4090/5089173237_2b5c5fec86_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://farm5.static.flickr.com/4090/5089173237_2b5c5fec86_b.jpg" width="300" /></a></div><br />
<span style="font-family: Arial,Helvetica,sans-serif;">Because I've been so busy I've been a little neglectful of my garden. The husband has been helping me out by watering my little plants who are still fragile when the weather gets up into the 80s. He's been telling me all week "Wow, it's really looking good out there." I took that to mean that he was just seeing the work from a month ago when I put in our <a href="http://gnocchinoplan.blogspot.com/2010/09/it-goes-full-circle-like-cheerio.html">fall vegetables</a>. But today I finally got out into the yard. And yeah, it's looking pretty amazing.</span><br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://farm5.static.flickr.com/4147/5089768816_f6979fe3ac_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://farm5.static.flickr.com/4147/5089768816_f6979fe3ac_b.jpg" width="300" /></a></div><span style="font-family: Arial,Helvetica,sans-serif;"> </span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"> </span><span style="font-family: Arial,Helvetica,sans-serif;">Leftover pepper plants from the summer are producing beautifully, even better than they did during the hottest months. I'm counting at least 6 bell peppers on one plant. Same goes for the eggplant. I need to think of some good dishes to use up the last remnants of the summer. Maybe some vegetable fajitas or ratatouille. Also, I might try to pickle some of the hotter peppers. I've never tried it before, but homegrown hot peppers are something we really miss once the weather turns cooler.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://farm5.static.flickr.com/4106/5089768404_7b157b6f6b_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://farm5.static.flickr.com/4106/5089768404_7b157b6f6b_b.jpg" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><span style="font-family: Arial,Helvetica,sans-serif;">Another summer reminder. My basil stayed small this year, but it is still so pretty. Summer isn't my favorite time in the garden, but it does produce some lovely things. The little tinge of purple really gets me.</span><br />
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Now let's get to the fall plants. Out of the 30 or so plants that I put in last month, I only lost 2 (one collard, one beet). That's not too bad, considering I pushed it and put them in when it was still pretty warm. My greens are thriving- we had our first harvest last week for some Asian greens to go into a stir fry. There is nothing...<i>nothing...</i>like homegrown greens. Broccoli rabe will be the next harvest. In one month, it has gone from this:</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://farm5.static.flickr.com/4110/5001686572_a5d7326612_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://farm5.static.flickr.com/4110/5001686572_a5d7326612_b.jpg" width="300" /> </a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Arial,Helvetica,sans-serif;">To this: </span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://farm5.static.flickr.com/4145/5089172185_1a7151ec99_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://farm5.static.flickr.com/4145/5089172185_1a7151ec99_b.jpg" width="400" /></a></div><br />
<span style="font-family: Arial,Helvetica,sans-serif;">Pretty, right? I'm planning on using this in <a href="http://www.tastefoodblog.com/tastefood/2010/01/broccoli-rabe-white-bean-and-parmesan-soup.html">soups</a>, <a href="http://www.chow.com/recipes/10849-sauteed-broccoli-rabe">sauteing</a> it with garlic, and throwing it into some <a href="http://simplyrecipes.com/recipes/shell_pasta_with_sausage_and_greens/">pasta</a> with a little tempeh. </span><span style="font-family: Arial,Helvetica,sans-serif;">I'm so lucky that the husband is ok with bitter, alternative greens. I don't know what I would do if I lived with an eater who only liked baby spinach.</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">Something is nibbling on my brussels sprouts and cauliflower. This one- a cheddar cauliflower that produces orange florets- has just been sampled, but there are a few brussles plants that are pretty chewed up. It always surprises me how picky the little buggers are. Why brussels sprouts but not collards? Why cauliflower but not broccoli? One goal for today is to track down some <a href="http://en.wikipedia.org/wiki/Diatomaceous_earth">diatomaceous earth</a>. </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://farm5.static.flickr.com/4084/5089169217_02a694184d_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://farm5.static.flickr.com/4084/5089169217_02a694184d_b.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Arial,Helvetica,sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Arial,Helvetica,sans-serif;">Anyway, things are looking good around here. And I'm truly inspired by my little plants. I can't wait for the first fall harvest. Come on cooler weather and bowls of greens! We're ready for you.</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Arial,Helvetica,sans-serif;">~eeg </span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://farm5.static.flickr.com/4089/5089170477_e1b95cbc28_b.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a></div><div class="separator" style="clear: both; text-align: center;"></div>eeghttp://www.blogger.com/profile/00882144632801743906noreply@blogger.com2