a new project...

Last week I got a call from my boss about a grant to combat childhood obesity that she is applying for. 

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 *insert name of wealthy Austin neighborhood* kids to make crepes all day long, but we have the chance here to make a difference."

Oh happy day.

If the grant comes through, one of my weekly classes in the fall will be a free afterschool enrichment program for a lower income school. Added bonus, the school will more than likely be in my 'hood. East Austin livin' ain't just for hipsters, you know.

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.

Criteria:

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.

Possible recipes- Savory:

Lentil tacos

Posole with beans and corn tortillas

Corn pancakes with fresh salsa

Lentil Sloppy Joes

Sweet potato and black bean chili

Possible recipes- Sweet:

Sweet potato mash

Summer fruit salad

Pumpkin empanadas

Oatmeal carrot cookies

Challenges:

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.

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.

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 beet fries 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 books about food, writing about food, and having a job involving food.

This isn't the case for everyone, nor should it be. Food is a necessity, something we must have to sustain ourselves. 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. 

 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.

Michael Pollan said it best, "To have healthier food, we must invest more money or more time." 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 this article, that dicusses the class differences inherent in our food system much better than I ever could.

Wish me luck! If you have any feedback or suggestions I would love to hear about it in the comments.

"i'm here darling to enjoy the party"

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?

the song: "Hello" Martin Sloveig and Dragonette

Well hello there, beautiful.

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 often as often as I can, my life now also includes developing recipes for my job. 

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!) carrot oatmeal cookies. The best part was knowing that they really got 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.

Call me sentimental. Call me a sucker for cute kids. Call me whatever you want. Moments like that make me feel really really good.

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 very first recipe to write about was tortilla soup. (Full disclosure...the one I did Monday was better.)

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.

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...

~eeg

"i'm working, i sweat but it's all good"

the song: "I'm Good I'm Gone" Lykke Li

the food: Migas

It's nice to feel inspired.

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.

Life is good.

As if all that wasn't enough, this weekend I made migas. I've made migas before in various forms, 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.

First, the homemade tortilla strips.

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 this to show for it.

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.

Speaking of self restraint, my second tip for good migas is to not skimp on cheese.

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.

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.

Migas
adapted from Homesick Texan

5 eggs

splash of milk (about 1 tablespoon)

vegetable oil for frying tortillas

3 corn tortillas, cut into strips

1/2 cup diced onion

1/2 cup diced peppers (I used red and green bell and homemade/grown pickled jalapenos)
1/2 - 1 cup shredded cheese
salt and pepper to taste

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.

Add onions and peppers to the skillet and cook until peppers are just soft and onions are slightly browned. Meanwhile, whisk together eggs and milk in a separate bowl. Season with a little salt and pepper.

Turn the heat on the skillet down to low. Add egg mixture, making sure peppers are evenly distributed. Do not stir! Allow to cook for at least a minute or two. When the sides of the pan are beginning to look a little firm, gently 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 gently fold eggs in on themselves. Repeat until the eggs are just cooked. The whole process should take about 7-10 minutes. 

Top the migas with more cheese and tortilla strips. Serve immediately with flour tortillas, salsa, and refried beans. In our house, this serves 2.
 
~eeg 

"tame our ways if we start to devise something more"

the song: "The Man of Metropolis Steals Our Hearts" Sufjan Stevens *

Seems like Wednesday is as good a day as any to get personal. 

I've told you before 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 weekly meal plan on a dry erase board on the refrigerator. 

The other side of me 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.

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.

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.

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 I need to get into this habit, because things aren't going to change anytime soon. SXSW is only 2 weeks away.***

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 here. And just maybe over one of those dinners, the two Emily's can come to an agreement.

~eeg

* Sufjan, this album still makes me swoon like the first day I heard it.
** Because I only work part-time and because I love food. Not because I'm the girl.
*** The music part of my South By starts at this party with some of my favorite people ever. Won't you join me?

"baby, you've got to be more discerning"

the song: "This Modern Love" Bloc Party

I woke up this morning with a plan to clean house, but was quickly distracted by this Serious Eats post about Modernist Cuisine. Now, you know me...I'm wordy, not visual. But these photos stopped me in my tracks. I thought you might enjoy them too.

 

 I'm a simple girl. My taste in art is questionable at best. But I'll ogle pictures of food all day long. 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. 

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?

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 here. You can also do what I'm doing and dedicate a few minutes of your morning to art appreciation. It might just inspire me to make lunch, too.

~eeg

"i dance in dirty pants, a drink in my hand"

the food: whole wheat pasta with cauliflower & chickpeas
the song: "Dirty Pants" Smog

In my cooking class 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 (kindergarten through fourth grade) picked up on our talk and asked me what it means when something tastes "earthy."

"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.*

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." 

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 Scottish Ale was a nice touch as well. 

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.)

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 just tender. Saute your herbs and garlic just until fragrant. Most importantly, take a minute to really taste it while you eat. Earthy, right?

Whole Wheat Pasta with Cauliflower, Chickpeas, & Feta

1 large head cauliflower, separated into florets
1 can chickpeas, drained and rinsed
1-2 large garlic cloves, diced
cracked red pepper, to taste
small handful parsley (or other herb), chopped
salt (preferably large sea salt)
about 3/4 cup whole wheat pasta (I used penne)
olive oil
1/4 cup feta cheese

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.

In the meantime, cook your pasta al dente according to package directions. Drain and set aside.

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.

~eeg

*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 mouthfeel.

"i can feel it in the air"

the song: "When (and if) the Big One Hits...I'll Just Meet You There" the pAper chAse*

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.

Ok, is my cynical cred intact? Good. Now come closer and let me tell you a little secret.

I actually kinda like Valentine's Day. 

Please don't tell my cool friends.

Today marks the 10th (count 'em, tenth) 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 grown ups in the last ten years. 

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 humanness-- 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.

So that's that. Happy Valentine's Day!  

~eeg

*This sweet little song about the end of the world was the very first song we saw at our very first concert together.

"a special kinda lovin' reaches right to my heart"

the food: savory butternut squash muffins
the song: "Night by Night" Chromeo

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 so in love with you.

Speaking of things I love...

I have been eating butternut squash all winter long. Eating it with lentils. Eating it with couscous. Eating it with pasta. 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. 

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...

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.

Savory Butternut Squash Muffins
adapted from 101 Cookbooks  

1 tablespoon unsalted butter

2 tablespoons olive oil

2 cups butternut squash, cut into small cubes

salt and pepper 

1 small bunch spinach or other greens, chopped

2 tablespoons chopped parsley

3 tablespoons roasted pumpkin seeds

3/4 cup Parmesan

1/2 cup feta

2 large eggs

3/4 cup milk

2 cups flour 

4 teaspoons baking powder

1 teaspoon fine-grain sea salt

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.)

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.

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.

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.

~eeg

"best to get you some sleeves"

the song: "Damn I'm Cold" Bun B

Oh my gosh. It is so cold. Once again, it is evident that Texans are totally unprepared for winter. 

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.

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.

1. Winter gardens. They are so lush, so pretty, so low maintenance. I probably lost all my plants last night, but they have been a pleasure while they lasted.

2. Over-the-knee socks. I'm a little late, but I just got a pair of these bad boys and they are making me love life just a bit more.

3. Cuddly Pets. They lay around all day. All they want to do is eat. My cats might have SAD. But it sure makes them cute. 

4. New classes. Each semester, I am assigned a whole new slew of cooking classes. 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.

5. Roasted vegetables. 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 chili. It's just not right to eat chili when it's hot outside.

6. Baked goods. 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. Plus, cookies!

7. T.V. We have watched so much television this winter. And it has been so awesome that I have no regrets. I mean, have you seen the John Lithgow season of Dexter? And don't get me started on Portlandia. Actually, I'll just leave you with these two words: Nucky. Thompson.

8. Books. Definitely did more tv than books. But that's ok, because the books I read were really good! The Walking Dead is soul crushing in the best kind of way.

9. Seasonal beer. La Bestia Aimable. Cascabel Cream Stout. Winter Warmer. Primus.  And these are all beers brewed in Texas. Holy cow- I love 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. 

10. Promises of things to come. Springtime in Austin. Potato planting. Green lawns. Margaritas. Planning a trip for my (eek!) 30th birthday. Really cheap asparagus. Sundresses. SXSW. Cookouts. Off-centered Film Festival. Swimming. 

And lots and lots of sunshine, because honestly I'm pretty over the rolling blackouts. Bring on the jorts!

~eeg

"are you lost?"

the food: eggplant parmesan
the song: "Preparedness" The Bird & The Bee

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 intuitive cook. 

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. 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. But I'm fine with being a bad fry cook. If I was good at it, I might would most certainly fry things all the time.

My stepmom first sent me this recipe a few years back when I was just getting started in my own kitchen (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. 

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.

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.

Eggplant Parmesan
adapted from Dallas Morning News

2 medium eggplants (about 1 1/2- 2 pounds)
2 large eggs
3 tablespoons water
1 cup panko bread crumbs
1/2 cup grated parmesan cheese (divided)
2 1/2 cups marinara (homemade or your favorite store bought variety*)
1-2 cups grated mozzarella cheese (divided)
 Optional additions:
spinach or other greens, chopped
marinated artichoke hearts
sun dried tomatoes
pesto

Preheat oven to 375 degrees. Lightly oil two large baking sheets and a medium-large baking dish. Set aside.

Slice the eggplants into 1/2 inch thick slices. Set aside.

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.

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.

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.

Bake, uncovered, until the sauce bubbles and the top is browned, about 20-25 minutes.

*Whether store bought or homemade, I like to include some garden herbs and a bit of cracked red pepper in my tomato sauce.

~eeg

"i want a restorative beer"

the song: "Restorative Beer" The Fiery Furnaces

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...

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.

As you probably know, I love beer. I love it in the same way I love good food. 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. Black Star Co-Op has been blowing my mind. From the moment you walk in the door, it's clear that these people love beer. They love it so much that they dreamed up an idea for a co-operatively owned brewpub and made it a reality. 

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, I sampled two of their house brews, the Double Dee (think sweet- I could drink too many of these) and Recalcitrant Dockhand (think molasses- this one's for sippin'). Both are extremely tasty, solid, and impressive. I also was fortunate enough to have the La Bestia Aimable made by San Antonio's "brewstillery" Ranger Creek. 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.

*Ahem*

As if that wasn't enough, Black Star's huge, ambitious and beautiful menu highlights locally grown, seasonal ingredients. 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 is 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.

If you're in Austin and haven't been, please go. Go today. No...seriously. They open at 4. 

~eeg

"it's hard to get hold of"

the song: "People as Places as People" Modest Mouse

We all have our different ways of remembering years gone by. Photos of friends and family. Top ten lists. Diary entries. Food.

Looking back on my pictures from the last year, I realized there were an embarrassing amount of food pictures. More food than people. 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." 

Try as I might to keep up with food stories, there are a lot of photos from 2010 that never found a home.  Maybe the recipe didn't turn out right, but the process of putting it together was beautiful.

Maybe I did write about it, but the picture didn't make the final cut.

Maybe there never was a plan for the picture in the first place but I felt the need to document it anyway. 

Maybe the food struck me as so satisfying at the time but later seemed too simple for a story.

Maybe the moment in time was special and the best way I knew to capture the happiness was a picture of the food.

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.

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. 

~eeg

For those of you interested: 1. Homemade vegetable enchiladas topped with scrambled egg 2. Pies at The Woodland 3. Flour coated blackberries from a failed quick bread 4. Roasted beets for salad 5. Garlic cloves for Christmas gifts 6. Brown rice with edamame 7. Panini and 512 Pecan Porter from Whip In 8. Wedding cake from our best man's wedding 9. My last tomato harvest before the temperature dropped.

"you don't win friends with salad"

the food: homemade croutons
the song: if you don't know what this quote is from, we probably shouldn't talk anymore

Know what my favorite part of salad is?

The croutons.

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 beets or something...anything...interesting. 

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. The Kitchn has tackled this issue before and has some good tips to make your salads more interesting. My problem is that I rarely have enough ingredients on hand and again don't think it's worth the effort. I've even grown my own lettuce, which means it actually tasted like something. Still, salad doesn't win me over.

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.
  
Homemade Croutons

1/2 loaf stale french bread, cut into bite sized cubed
1/4 cup olive oil
salt 
pepper
any dried herb you like (I used about a 1/2 teaspoon of Italian blend)

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.

~eeg

"so this is it then?"

the best food of 2010 
the song: "Rill Rill" Sleigh Bells

As you may or may not know, I keep a meticulous record 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 Dogfish Head Red & White. 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. 

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. 

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.

Top Ten Recipes of 2010

1.  Homemade Vegetable Broth
2.  Tempeh Curry *

3.  Vegan Avocado Cupcakes
4.  Three Bean Veggie Chili

5.  Roasted Garlic Potato Soup

6.  Jap Chae

7.  Cilantro Pecan Pesto  
8.  Oatmeal Chocolate Chip Cookies 
9.  Lentils with Butternut Squash * 
10. Ribollita

*I haven't written about these! But it doesn't mean I love them any less. 

Now, meals I didn't cook. 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 love eating out. I'd eat Alamo burgers and pizzas 5 nights a week with a smile on my face. But when a meal makes me think "wow...how did they do this?" it carves out a special little spot in my brain and earns a place on this list.

Top 5 Restaurant Meals of 2010

5. Pizza from Fireside Pies. 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.

4. Bean & Cheese Breakfast Taco from Mi Madres. Sure, I could do this one myself. But Mi Madres does simple and delicious so 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.

3. Bagel and Lox from Russ and Daughters. 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.

2. Red Snapper from Olivia. 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 best places to eat in America. I concur.

1. Beet Fries from East Side King. 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 The Liberty 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 kewpie mayo from a food trailer. Self, you have arrived.

Happy New Year from the bottom of my well-fed little heart! May 2011 bring even more deliciousness and happy times.

Cheers!

~eeg

"i gotta keep my balance"

the song: "Tightrope"* Janelle Monae

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:

"Are you going to keep blogging?"

*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. 

 

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. 

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.

2011, I look forward to meeting you. We'll have some good times together.

~eeg

* "Tightrope" is my #3 song of the year! If you haven't heard it, you really should.

"i don't have to leave anymore. what i have is right here."

the food: gifts...now with added love!
the song: "Islands" The xx

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, I'm fine with this. But sometimes you actually need a new pair of shoes. And then the inability to spend money on clothing is really frustrating.

  My 13 year old Converse, on their last day of wear. RIP.

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 garlic and jalapenos and seasoning salt and sugar.

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 Pimm's cups. Can you understand why I love her so? Our afternoon was tinged with Christmas magic. Or something.

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. 

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. 

For more tips on pickling, this is a great resource.

Easy Pickled Jalapenos

adapted from Examiner

5 cups commercial 5% vinegar (white or cider)
1 cup water
4 teaspoons pickling salt
2 teaspoons sugar
2 pounds fresh jalapeno peppers (I used a mix of garden jalapenos, banana, and bell peppers)
1 peeled carrot, sliced (optional)
4-5 cloves garlic, peeled (optional)
1/2 onion, sliced (optional)

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.

Keep water hot while you prepare the jalapenos for pickling.

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.

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. 

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.

~eeg