tag:blogger.com,1999:blog-300748672024-03-13T01:33:21.522-07:00Kitchen ShenanigansAiryhttp://www.blogger.com/profile/09531099079044413483noreply@blogger.comBlogger130125tag:blogger.com,1999:blog-30074867.post-84880641556311991842008-03-10T08:17:00.000-07:002008-03-10T08:23:07.129-07:00I live like a celebrity (well, for a weekend):<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZPIlw0yrVhf-z49ECDLwWqfDjI_L9pza_amuxRadDizPE19_rzLBPjDjRKASub_UNwutQfTjwOHJ4JTLwSr6pk8heJ1XHxbs-t3EJgBm5YpH-nUg4rgiNQsuoROz9ZYlOK41D/s1600-h/miami+08+016.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZPIlw0yrVhf-z49ECDLwWqfDjI_L9pza_amuxRadDizPE19_rzLBPjDjRKASub_UNwutQfTjwOHJ4JTLwSr6pk8heJ1XHxbs-t3EJgBm5YpH-nUg4rgiNQsuoROz9ZYlOK41D/s320/miami+08+016.jpg" alt="" id="BLOGGER_PHOTO_ID_5176133745994879650" border="0" /></a>This is my breakfast at the Raleigh Hotel in Miami. That's where all the celebs stayed during the Miami Film Festival. You know those pictures of Kate Hudson in a red bikini that have been up on all the gossip sites? Yeah, she was at this hotel. What with all the celebrities about, they didn't take too kindly to me pulling out my camera to photo my breakfast....but it was just so cute that I had to.Airyhttp://www.blogger.com/profile/09531099079044413483noreply@blogger.com0tag:blogger.com,1999:blog-30074867.post-79951808509592504502008-03-10T08:09:00.000-07:002008-03-10T08:17:46.011-07:00when bad things happen....<br />There is a fat girl living inside me. Lord knows she was living outside me for enough years, but I beat her back, and now she just lives inside....lurking, waiting. Every once in a while the right combination of events will unleash her, and she will go wild. Saturday was one of those nights.<br />Let me start this by saying that I've been doing Weight Watchers, and I've been doing pretty good. I lost 10 lbs in the last few weeks. I gained one back when I was in Miami, but you know, I was keeping it in check, and despite a slight run-in with some red velvet cake, I was fine. Then came Saturday. I ate olive pizza, peanut butter and jelly sandwiches, a poppy seed cookie, 1/2 of the bus boy's sandwich at this bar we went to, toaster strudel, more pb&j. I'm pretty sure I woke up with peanut butter still in my mouth. It was disgusting. The scale this morning was even more disgusting. Am I the only person that can gain 6 lbs in a weekend? I'd like to think no. I'm crossing my fingers and hoping it's bloat, water weight, anything but fat....but the voice of reason inside keep telling me "no, it's peanut butter."<br />Here's a picture pre-binge:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR5mm4XOhK-ydTfhXSJd7fLncu5WJRXtS6b7SAS95CcIVuAeXaDFpfYV0FPhnWqD0h4qEGPIsIELrYWrJlnXmfnLAdJR7FnVMKkXx8f16iKEcjDiixjywK_jnWDn4w-Bn2D8J4/s1600-h/martina's+birthday+010.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR5mm4XOhK-ydTfhXSJd7fLncu5WJRXtS6b7SAS95CcIVuAeXaDFpfYV0FPhnWqD0h4qEGPIsIELrYWrJlnXmfnLAdJR7FnVMKkXx8f16iKEcjDiixjywK_jnWDn4w-Bn2D8J4/s320/martina's+birthday+010.jpg" alt="" id="BLOGGER_PHOTO_ID_5176132320065737362" border="0" /></a>Airyhttp://www.blogger.com/profile/09531099079044413483noreply@blogger.com0tag:blogger.com,1999:blog-30074867.post-27316614804280104892008-02-08T07:42:00.000-08:002008-02-08T07:54:54.449-08:00I come from a family of feeders. Some may call us food "pushers," but that sounds so negative. I prefer to thing that we just have an unhealthy need to make sure that the people around us are fed. "Are you hungry?" "Did you eat yet? I know this place you'll love." "Not feeling great? You should probably eat something." And so it goes until we make the people around us fat. We don't mean to make them fat...we just want to make sure that they are happy and full, and in making them full all the time, we inadvertently make them fat. <br />Now, there have been a few people (AL) who have entered into our ranks who have a little thing that I like to call "will power." You just can't feed these people all the time....they won't eat it...and this, my friends, is very frustrating. <br />"No, I'm not hungry." "No, I don't really like that." "No, we just ate 5 minutes ago."...I tell you, it's enough to drive a feeder mad.<br />Denying our food is like denying our love. <br /><br />Now, I come from a long line of feeders, especially on my dad's side, and I'm not about to change now. I better damn well not have kids like Al who don't enable my "feederism." Oh, sure, my kids may be a little rotund, but that will just be a sign of my love for them. Besides, I was a fat kid, and I think I turned out pretty well. I deveolped a sense of humor and I wasn't out getting pregnant at 16, which I think are things that we hope for all of our children.<br />When studies come out about childhood obesity all I can think is "good on those parents..chances are they won't be taking their daughter to pick up pre-natal vitamins at 14...who cares if her ticker is a little worse for the wear, she can always loose the weight later in life and come home pregnant then."<br /><br />(I tried to find a good picture of me as a fat little kid to plug in here, but I would have had to scan one in, and I just don't have the patience for that this morning)Airyhttp://www.blogger.com/profile/09531099079044413483noreply@blogger.com0tag:blogger.com,1999:blog-30074867.post-69531623732300524472008-01-31T09:42:00.000-08:002008-01-31T09:52:38.053-08:00Best Vegan Food Sites <br /><br />I have to say, that in an effort to get back to the healthyness that I was striving for at the beginning of this month, I have to re-innundate myself with vegan cooking and recipes.<br />The auther of Vegan With a Vengeance said that if you're doing it for health reasons you are not nearly as likely to stick to being vegan as you are if you do it for ethical reasons...and I think she's right. Health is great and all, but it takes constant vigilance and awareness to think about the suffering of animals. <br />I can't remember if I already talked about this, but before Jan 1st, I joined PETA and got their starter kit (no, I won't be throwing blood on anyone any time soon) and I was pretty shocked at how animals are treated...but when you're so used to eating meat and cheese it's really hard to think about everything that you put in your mouth (especially when it's -4 degrees and your in Sundance and your tired and you forget your New Year's resolutions and order prime rib). <br />Here are some sites that I really like for vegan recipes and info:<br /><a href="http://www.vegalicious.org/">Vegaliciuos</a><br /><a href="http://everydaydishtv.blogspot.com/">Everyday Dish<br /></a><a href="http://karmafreecooking.wordpress.com/">Karma-Free Cooking</a> (okay, this is vegetarian, but there's lots of vegan stuff)<br /><a href="http://veganfeastkitchen.blogspot.com/">Notes from the Vegan Feast Kitchen</a><br /><br />Happy vegan site surfing!Airyhttp://www.blogger.com/profile/09531099079044413483noreply@blogger.com1tag:blogger.com,1999:blog-30074867.post-87068887772838049872008-01-31T07:28:00.000-08:002008-01-31T07:36:27.580-08:00PT<br />Last night Rachel and I went to dinner at <a href="http://www.ptbrooklyn.com/">PT</a> in Williamsburg. It was delicious. I haven't spent a lot of time in Williamsburg. I tend to get lost there. The streets are all crazy. Why would S. 3rd run parallell to N. 3rd. The whole layout just doesn't seem logical to me...plus it's one of those areas where the cool hipsters hang out, you know, one of those places where you question if you're cool enough to be there. There is a definite uniform that most of the people there strictly adhere to and I am just not keen to it. I swear that almost all the girls were wearing the same hat. It's weird.<br />But dinner was great. The waiter and the bartender were both from Italy and had strong Italian accents. We started with the cheese plate which was served with pollen on the side. The pollen was interesting and really fun. Then we shared the artichoke salad. It was more of a slaw really and I don't highly recommend it. The bread was great, the olive oil was great. We shared the tuna and it was pretty good, served on a bed of chickpeas and spinach. <br />In all honesty what we oredered wasn't amazing by any means, but I felt like there was a lot of potential and maybe we just made a couple bad choices. It was the ambiance that really sucked me in. The atmosphere is amazing, like you are stepping down into this little cavern and once you are inside it feels like you're on an old ship.<br />I guess the only things I can really recommend are the wine, the bread and the cheese...and really, what more should you really need?Airyhttp://www.blogger.com/profile/09531099079044413483noreply@blogger.com0tag:blogger.com,1999:blog-30074867.post-40388258969542786012008-01-31T07:10:00.001-08:002008-01-31T07:17:02.176-08:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho-bb60lY7pbxlV_mLZ1HfVKd4D4ktlkeDOUfzwvcUbei84veQ8I_UqnAKZRUQolgHE26rbo4yadattGACI7GCvtaGlFHlRSm9BVvoVvrJY095ABCR2QYPBbHjCKj-0SB-Rv2_/s1600-h/smartonesfiregrilled.gif"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho-bb60lY7pbxlV_mLZ1HfVKd4D4ktlkeDOUfzwvcUbei84veQ8I_UqnAKZRUQolgHE26rbo4yadattGACI7GCvtaGlFHlRSm9BVvoVvrJY095ABCR2QYPBbHjCKj-0SB-Rv2_/s320/smartonesfiregrilled.gif" alt="" id="BLOGGER_PHOTO_ID_5161659954659691570" border="0" /></a><br />I've never really been a fan of the frozen meals, but sometimes you just do what you have to do.<br />This week I've been living off Smart Ones for lunch. It's not like they are the most delicious thing I've ever had, but they're decent...and when it's really cold outside, a sandwich for lunch just isn't going to do it. You need something warm.<br />Yesterday I had some sort of Spanish rice, the day before that it was ravioli, and today it's some Asian rice dish. Now, I know what you're thinking, none of this is vegan. Well, after some un-tasty run-ins wiht Annie's vegan burritos, I've gone over to the dark side, at least for the time being. At least until this weekend when I can go to the farmer's market and get myself back on track.Airyhttp://www.blogger.com/profile/09531099079044413483noreply@blogger.com0tag:blogger.com,1999:blog-30074867.post-28613486560719162002008-01-28T14:03:00.000-08:002008-01-28T14:16:56.411-08:00January, you have not been kind to me. It all started out so well. There was the healthy <span class="blsp-spelling-error" id="SPELLING_ERROR_0">veganism</span>, the renewed <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">commitment</span> to working out...and then, well, then I went to <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Sundance</span> and I'm just not sure what happened. I was just so cold and tired the whole time. It was like junior year of college all over again, when I ate <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">pop tarts</span> all the time, not because I was hungry, but because I needed the sugar to keep me going. It was all a <span class="blsp-spelling-error" id="SPELLING_ERROR_4">blurr</span> of frostbitten fingers and cups of coffee.<br />The first weekend back from <span class="blsp-spelling-error" id="SPELLING_ERROR_5">Sundance</span> didn't prove to be much healthier. On Saturday we celebrated Al's birthday family style, with breakfast at Max Brenner's and Dinner at Hawaiian Tropic Zone. Yesterday we ate Shake Shack. Oh, body, don't give up on me now.<br />I'm still tired.<br />Oh <span class="blsp-spelling-corrected" id="SPELLING_ERROR_6">February</span>, please be kinder than January.<br /><br />This is Nacho. He directed Timecrimes. He had fun at Sundance.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXNFXZBSiJF3UIMKFeSzeWG4s5Y9v1xAmW-BtwNFqbheUitU5N-XghkX64HpA5fjqjIlxzuzV_y_0pmCj1TNCDCd8EBp-jFIXeKgkJnXUUrGy-ncy5Kz-tmta-k_ReFVdN4K_-/s1600-h/Sundance+2008+025.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXNFXZBSiJF3UIMKFeSzeWG4s5Y9v1xAmW-BtwNFqbheUitU5N-XghkX64HpA5fjqjIlxzuzV_y_0pmCj1TNCDCd8EBp-jFIXeKgkJnXUUrGy-ncy5Kz-tmta-k_ReFVdN4K_-/s320/Sundance+2008+025.jpg" alt="" id="BLOGGER_PHOTO_ID_5160654571535174690" border="0" /></a>Airyhttp://www.blogger.com/profile/09531099079044413483noreply@blogger.com0tag:blogger.com,1999:blog-30074867.post-30280352055744311312008-01-06T06:49:00.000-08:002008-01-06T06:59:22.389-08:00Vegan Update #1<br />The whole vegan thing has been going really well. I'm almost down to the weight I was before Christmas, and I'm feeling pretty good. Yesterday there was a slip-up when Al and I went to Soda Bar to see my friend Sarah at work. There was a veggie burger on the menu, but it was served on a roll...and I'm not totally up to date on my "what breads are okay" knowledge yet, and without a label to read I didn't want to order that. Now, besides eating <span class="blsp-spelling-error" id="SPELLING_ERROR_0">falafel</span> earlier that day, this was our first real meal out since the whole vegan thing began. On some level I thought I would be fine with ordering a salad with oil and vinegar at places that had no other vegan options...but clearly I was lying to myself. Besides the veggie burger, the only other choice (besides a salad) was <span class="blsp-spelling-error" id="SPELLING_ERROR_1">perogies</span> with mushrooms and sauerkraut...I was pretty sure that neither choice was safe...so I went with my <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">gut</span> (if you will...<span class="blsp-spelling-error" id="SPELLING_ERROR_3">hahah</span>) and ordered the <span class="blsp-spelling-error" id="SPELLING_ERROR_4">perogies</span>, even though I was pretty sure there were eggs in the dough. I'm a terrible person. Sarah's friend, who I had never met before, looked over at me and said "um, that's not vegan." To which I responded, "Shut your face! You don't know me! I'll cut you!"<br /><span class="blsp-spelling-error" id="SPELLING_ERROR_5">Arianne's</span> cravings: 1<br /><span class="blsp-spelling-error" id="SPELLING_ERROR_6">Veganism</span>: 0<br /><br />I'm going to say that I'll do better next week, which I probably will, but the week after that I think there might be some cheating. My boss and Matt said that if I try to be vegan in <span class="blsp-spelling-error" id="SPELLING_ERROR_7">Sundance</span>, they will hurt me, and I best just plan on taking a week off. We'll see. I will be staying with my cousin Connie, who is a vegetarian, so she should be good support.Airyhttp://www.blogger.com/profile/09531099079044413483noreply@blogger.com0tag:blogger.com,1999:blog-30074867.post-72231659176235741102008-01-02T08:09:00.000-08:002008-01-02T08:27:53.501-08:00<span style="font-weight: bold;">Clean Slate '08</span><br />That's the mantra for this month. After all the crazy eating of the past few months, it's time to be healthy. I decided to go vegan. Not really for weight loss reasons, just to feel good again. I feel like living in NY has made me a more unhealthy person. I mean, sure I walk everywhere, but I eat junk food all the time and drink coffee like it's going out of style. I was vegan once for like 5 months, right after college, and I felt pretty good. I didn't loose that much weight, but I really felt healthy. <br />Day two of being vegan, and it seems to be going pretty well so far. Last night I made two soups out of my new cookbook, <a href="http://www.amazon.com/Vegan-Vengeance-Delicious-Animal-Free-Recipes/dp/1569243581/ref=pd_bbs_sr_1?ie=UTF8&s=books&qid=1199290410&sr=8-1">Vegan With a Vengeance</a>. One was white bean and garlic, and the other was potato and asparagus. They are both delicious. (I don't want to post the recipes, cause the author lives in Brooklyn, and might cut me for republishing her recipes)<br /><br />As if the desire to just feel better wasn't enough, I ordered <a href="http://www.peta.org/">PETA</a>'s free <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">vegetarian</span> starter kit. Now, I wouldn't exactly call myself an animal lover. I mean, I'm fine with animals, I just don't particularly want them around...especially when I'm cooking, or eating, or on the couch, or in bed. The thing they do to poor little chickens is really kind of <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">appalling</span>, and the poor <span class="blsp-spelling-error" id="SPELLING_ERROR_2">wittle</span> cows. It's really sad. Milk has pus in it? gross.<br /><br />I guess the coming weeks will reveal how easy/hard this is for me to stick to, what with all the eating out that we do, but I'm feeling pretty good about it.Airyhttp://www.blogger.com/profile/09531099079044413483noreply@blogger.com0tag:blogger.com,1999:blog-30074867.post-27821948381831223762007-12-29T19:38:00.000-08:002007-12-29T19:54:34.743-08:00I'm trying to clear my house of all non-vegan items before the first. I made a batch of cookies to get rid of the last of the butter.<br /><br />Damn cookies! Why are you so good?<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqyp7HwwlDmY6GQXPORwf5c7DPj_rC3_yQM601dFz3Eul9Im310z4BSSDyLUKCMACFqrcp4DOf5w26YSuqHHTHOXgKREsntoqnR0y7Pu7ksOZXY30aim5ccnK28Rils44FP1QJ/s1600-h/IMG_4195.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqyp7HwwlDmY6GQXPORwf5c7DPj_rC3_yQM601dFz3Eul9Im310z4BSSDyLUKCMACFqrcp4DOf5w26YSuqHHTHOXgKREsntoqnR0y7Pu7ksOZXY30aim5ccnK28Rils44FP1QJ/s320/IMG_4195.JPG" alt="" id="BLOGGER_PHOTO_ID_5149606326136824786" border="0" /></a>I also used the gelatin packets I've had in my house forever. I have been promising myself to make my own marshmallows for years now, and I finally did it...and then I covered them with chocolate, cause really, why just eat pure sugar when you can cover it with chocolate.<br /><br />I got the marshmallow recipe from the Dec. issue of Gourmet. They wanted me to roll them in coconut, but then I knew Al wouldn't touch them for sure, and that's just what I need, one more thing that the skinny boy won't eat and I'm forced to consume by myself.<br /><br /><span style="font-weight: bold; font-style: italic;">coconut marshmallows</span> <p class="meta_info"> </p> <div class="tab_header"> <script language="JavaScript1.1" type="text/javascript"> <!-- debugMode = getCookie('adStatDebug') == "true"; if (debugMode) { document.write('<div class="adDebug">'); } // --> </script> <!-- begin: ad.jsp --> <!-- determine dcopt --> <!-- DART AD START --> <!-- AdStat: dartSite = epi.dart, dartZone = recipedetail, dartKwds = [rid=15798;kw=Dessert;kw=Winter;kw=Advance;kw=Egg;kw=Christmas;kw=gt;ad=N;kw=recipes;kw=food;kw=views;kw=15798], statKwds = [rid=15798&kw=Dessert&kw=Winter&kw=Advance&kw=Egg&kw=Christmas&kw=gt&ad=N] --> <script language="JavaScript1.1" type="text/javascript"> <!-- if (typeof condenetads_ord == "undefined"){condenetads_ord = Math.random()*10000000000000000;} if (typeof tile_num == "undefined"){ tile_num=1; } else { tile_num++; } placement = '120x60'; sysparams = 'sz=' + placement + ';tile=' + tile_num + ';ord=' + condenetads_ord; adTargetingParameters = addSearchKeywords("rid=15798;kw=Dessert;kw=Winter;kw=Advance;kw=Egg;kw=Christmas;kw=gt;ad=N;kw=recipes;kw=food;kw=views;kw=15798"); dartZone = "recipedetail"; dartZoneVar = getDartZoneCookie(); if(dartZoneVar != null){ dartZone = dartZoneVar; } var referer = document.referrer; var dessertIndex = referer.indexOf('/recipesmenus/desserts'); if (dessertIndex != -1 && dartZone == 'recipedetail') { dartZone = 'rm.desserts.recipe'; } document.write('<scr'+'ipt language="JavaScript1.1" src="http://ad.doubleclick.net/adj/epi.dart/'+dartZone+';abr=!webtv;'+adTargetingParameters+sysparams+'?"></scr'+'ipt>'); if ((!document.images && navigator.userAgent.indexOf("Mozilla/2.") >= 0) || navigator.userAgent.indexOf("WebTV")>= 0) { document.write('<a href="http://ad.doubleclick.net/jump/epi.dart/'+dartZone+';'+adTargetingParameters+sysparams+'?" target="_blank">'); document.write('<img src="http://ad.doubleclick.net/ad/epi.dart/'+dartZone+';'+adTargetingParameters+sysparams+'?" border="0" alt="" /></a>'); } dartSite = "epi.dart"; dartKeywords = "rid=15798;kw=Dessert;kw=Winter;kw=Advance;kw=Egg;kw=Christmas;kw=gt;ad=N;kw=recipes;kw=food;kw=views;kw=15798"; dartCalls[dartCalls.length] = sysparams.split(';'); //--> </script><script type="text/javascript" language="javascript" src="http://www.epicurious.com/rd_scripts/recipe_detail/recipe_tabs.js"></script> Servings: Makes about 96 coconut marshmallows.</div><div style="border-top: medium none; border-bottom: medium none; overflow: visible;" class="content_unit dropshadowed" id="recipe_detail_module"><div class="rdm_content" id="recipe_detail_content"><div id="recipe_summary"> <div id="servingInfo"> </div> <span class="sub_link"> </span> </div> </div> <div style="width: 648px;" class="r_footer"><span style="border-color: rgb(204, 204, 204); background-color: rgb(255, 255, 255);" class="bottom_gradient"></span><span style="border-color: rgb(204, 204, 204); background-color: rgb(204, 204, 204);" class="bottom_border"></span></div></div> <div style="border-top: medium none; border-bottom: medium none; overflow: visible;" class="content_unit dropshadowed" id="ingredients"><div style="width: 648px;" class="r_header"><span style="border-color: rgb(204, 204, 204); background-color: rgb(204, 204, 204);" class="top_border"></span><span style="border-color: rgb(204, 204, 204); background-color: rgb(255, 255, 255);" class="top_gradient"></span></div> <h2>Ingredients</h2> 14 ounces sweetened flaked coconut (about 5 cups)<br />3 1/2 envelopes (2 tablespoons plus 2 1/2 teaspoons) unflavored gelatin<br />1/2 cup cold water<br />2 cups sugar<br />1/2 cup light corn syrup<br />1/2 cup hot water (about 115°F.)<br />1/4 teaspoon salt<br />2 large egg whites*<br />3/4 teaspoon coconut extract<p> *if egg safety is a problem in your area, substitute powdered egg whites reconstituted according to manufacturer's instructions </p><div style="width: 648px;" class="r_footer"><span style="border-color: rgb(204, 204, 204); background-color: rgb(255, 255, 255);" class="bottom_gradient"></span><span style="border-color: rgb(204, 204, 204); background-color: rgb(204, 204, 204);" class="bottom_border"></span></div></div> <div style="width: 648px;" class="r_header"><span style="border-color: rgb(204, 204, 204); background-color: rgb(204, 204, 204);" class="top_border"></span><span style="border-color: rgb(204, 204, 204); background-color: rgb(255, 255, 255);" class="top_gradient"></span></div> <h2>Preparation</h2> Preheat oven to 325°F.<p> In a large baking pan spread sweetened flaked coconut evenly and toast in middle of oven, stirring halfway through toasting, until golden, about 12 minutes total. Cool coconut. </p><p> Oil bottom and sides of a 13- by 9- by 2-inch rectangular metal baking pan and sprinkle bottom evenly with 1 1/2 cups toasted coconut. In bowl of a standing electric mixer or in a large bowl sprinkle gelatin over cold water and let stand to soften.</p><p> In a 3-quart heavy saucepan cook sugar, corn syrup, hot water, and salt over low heat, stirring with a wooden spoon, until sugar is dissolved. Increase heat to moderate and boil mixture, without stirring, until a candy or digital thermometer registers 240°F, about 12 minutes. Remove pan from heat and pour sugar mixture over gelatin mixture, stirring until gelatin is dissolved. With standing or a hand-held electric mixer beat mixture on high speed until white, thick, and nearly tripled in volume, about 6 minutes if using standing mixer or about 10 minutes if using hand-held mixer. In a large bowl with cleaned beaters beat whites (or reconstituted powdered whites) until they just hold stiff peaks. Beat whites and extract into sugar mixture until just combined. </p><p> Pour mixture into baking pan and sprinkle 1 1/2 cups toasted coconut evenly over top, pressing lightly to adhere. Transfer remaining toasted coconut to a large bowl and reserve, covered, at room temperature. Chill marshmallow, uncovered, until firm, at least 3 hours, and up to 1 day.</p><p> Run a thin knife around edges of pan and invert pan onto a large cutting board Lifting up 1 corner of inverted pan, with fingers loosen marshmallow and let drop onto cutting board. With a large knife trim edges of marshmallow and cut marshmallow into roughly 1-inch cubes.Toss marshmallows in batches in reserved coconut to evenly coat and press lightly to adhere. Coconut marshmallows keep in an airtight container at cool room temperature 1 week.<br /></p><p><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUdQkwxbHdUEpThZhtip7B87DlGpEPwp1RG6cPHGm6s4FL37MIxAPxeozzwSi4_TD99n1Exn60teUDSOsF150hHIahejWHY9dCuSngpUSyrxhq5_Ib5ydyIq7KYaYkqgK8ywn_/s1600-h/IMG_4207.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUdQkwxbHdUEpThZhtip7B87DlGpEPwp1RG6cPHGm6s4FL37MIxAPxeozzwSi4_TD99n1Exn60teUDSOsF150hHIahejWHY9dCuSngpUSyrxhq5_Ib5ydyIq7KYaYkqgK8ywn_/s320/IMG_4207.JPG" alt="" id="BLOGGER_PHOTO_ID_5149609324023997458" border="0" /></a></p>Airyhttp://www.blogger.com/profile/09531099079044413483noreply@blogger.com0tag:blogger.com,1999:blog-30074867.post-7557026762618388062007-12-29T19:09:00.000-08:002007-12-29T19:55:18.100-08:00<span style="font-size:130%;"><span style="font-weight: bold;">Bake-a-thon 2007</span></span><br /><br />Okay, I was too busy having fun with my parents and Al's parents, and Ed to take pictures of all this stuff, but trust me, it has been a delicious and fattening holiday season!<br />I wanted to share a couple of the recipes I made that I found especially tasty.<br />I never knew how much I loved gingerbread until this year.<br /><br />I got this recipe from <a href="http://www.culinaryconcoctionsbypeabody.com/2007/11/15/so-not-excitingput-tasty/">Culinary Concoctions by Peabody</a>. My mom said it was the best thing I made over the holiday.<br /><p><strong><em>Gingerbread Bars with Cream Cheese Frosting</em></strong></p> <p>1 1/4 cups flour<br />1 tablespoon ground Ginger<br />1 teaspoon ground Cinnamon<br />1/4 teaspoon baking soda<br />1/4 teaspoon salt<br />3/4 cup (1 1/2 sticks) butter, softened<br />1 1/4 cups sugar, divided<br />1 egg<br />1/3 cup molasses<br />3 tablespoons water<br />1 package (8 ounces) cream cheese, softened<br />2 teaspoons Vanilla Extract<br />1. Preheat oven to 350°F. Line 13×9-inch baking pan with foil. Spray foil with no stick cooking spray. Mix flour, ginger, cinnamon, baking soda and salt; set aside.<br />2. Beat butter and 3/4 cup of the sugar in large bowl with electric mixer until light and fluffy. Beat in egg until well blended. Gradually beat in flour mixture until well mixed. Stir in molasses and water just until blended. Spread evenly in prepared pan.</p> <p>3. Beat cream cheese in large bowl with electric mixer until smooth. Beat in remaining 1/2 cup sugar and vanilla extract until smooth. Reserve 1/2 cup of the icing; refrigerate remaining icing. Spoon dollops (about 1 teaspoon each) of the reserved icing over batter in pan. With knife or spatula, swirl icing through batter to marbleize.</p> <p>4. Bake 30 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes. Lift out of pan using foil. Cool completely on wire rack. Invert and peel off foil. Spread refrigerated icing over bars. Cut into bars. Store in refrigerator.</p><span style="font-weight: bold; font-style: italic;">Gingerbread Pudding Cake:</span><br /><br />I got some sugar-free vanilla ice cream to serve with this because of my dad's diabetes and all...I don't know why I would bother serving SF ice cream with this. It's like ordering the double double with a diet coke. Anyway...the ice cream was gritty and I rarely recommend SF anything, so this was much better when I just piled an obscene amount of whipped cream on it.<br /><h2>INGREDIENTS</h2> <ul><li>2 1/2 cups all-purpose flour</li><li>1 1/2 teaspoons baking soda</li><li>1 1/4 teaspoons ground ginger</li><li>1 teaspoon ground cinnamon</li><li>1/2 teaspoon salt</li><li>1/2 teaspoon ground allspice</li><li>1/4 teaspoon ground nutmeg</li><li>1/2 cup butter, softened</li><li>1/2 cup sugar</li><li>1 egg</li><li>1 cup molasses</li><li>1 cup water</li><li>3/4 cup firmly packed brown sugar</li><li>1 1/2 cups hot water</li><li>1/3 cup butter, melted</li></ul> <!-- DIRECTIONS --> <h2>DIRECTIONS</h2> <ol><li><span> Heat oven to 350 degrees F. Combine flour, baking soda, ginger, cinnamon, salt, allspice and nutmeg in medium bowl; set aside. </span></li><li><span> Beat 1/2 cup butter and sugar in large bowl on medium speed until creamy. Add egg; continue beating until well mixed. Reduce speed to low. Continue beating, alternately adding flour mixture with molasses and 1 cup water, beating after each addition just until mixed. </span></li><li><span> Pour batter into 13x9-inch ungreased baking pan; sprinkle with 3/4 cup brown sugar. </span></li><li><span> Combine 1 1/2 cups hot water and 1/3 cup melted butter in medium bowl; carefully pour over top of batter. Bake for 40 to 55 minutes or until gingerbread is cracked on top and toothpick inserted in center comes out clean. Serve warm with ice cream, if desired</span></li></ol>These sparkling ginger cocktails were in the Dec. issue of Gourmet. I still have some of the ginger syrup left, and I imagine it would be delicious mixed with just about any alcoholic beverage. It was pretty awesome. I garnished with a circle of crystallized ginger (instead of doing the whole rim of the glass thing), which no one ate but me. People don't know what's good.<br /><br /><span style="font-weight: bold; font-style: italic;">sparkling ginger cocktails</span> <p class="meta_info"> </p><div style="border-top: medium none; border-bottom: medium none; overflow: visible;" class="content_unit dropshadowed" id="recipe_detail_module"><div id="recipe_nav"><ul><li><a style="border-top: medium none;" href="javascript:void(0);" id="notes_tab"></a> <script type="text/javascript">new LoginRequiredLink('240940','notes_tab','/recipes/drink/notes/240940','recipeBox'); </script> </li></ul> </div> <script type="text/javascript" language="javascript" src="http://www.epicurious.com/rd_scripts/recipe_detail/recipe_tabs.js"></script> <div class="rdm_content" id="recipe_detail_content"> <div class="recipe_thumb"><a href="http://www.epicurious.com/recipes/food/photo/240940"><img src="http://www.epicurious.com/images/recipesmenus/2007/2007_december/240940_116.jpg" class="scale_down" alt="SPARKLING GINGER COCKTAILS" /></a></div> <div id="recipe_summary"> <p>Active time: 15 min Start to finish: 1 hr (includes chilling syrup)</p> <p>Servings: Makes 10 drinks</p> <div id="servingInfo"> </div> <span class="sub_link"> </span> </div> </div> <div style="width: 648px;" class="r_footer"><span style="border-color: rgb(204, 204, 204); background-color: rgb(255, 255, 255);" class="bottom_gradient"></span><span style="border-color: rgb(204, 204, 204); background-color: rgb(204, 204, 204);" class="bottom_border"></span></div></div> <div style="border-top: medium none; border-bottom: medium none; overflow: visible;" class="content_unit dropshadowed" id="ingredients"><div style="width: 648px;" class="r_header"><span style="border-color: rgb(204, 204, 204); background-color: rgb(204, 204, 204);" class="top_border"></span><span style="border-color: rgb(204, 204, 204); background-color: rgb(255, 255, 255);" class="top_gradient"></span></div> <h2>Ingredients</h2> <p>3/4 cup water<br />1/2 cup sliced fresh ginger (2 ounces)<br />3/4 cup sugar, divided<br />1 tablespoon finely chopped crystallized ginger<br />2 lemon wedges<br />2 (750-ml) bottles chilled Prosecco</p> <div style="width: 648px;" class="r_footer"><span style="border-color: rgb(204, 204, 204); background-color: rgb(255, 255, 255);" class="bottom_gradient"></span><span style="border-color: rgb(204, 204, 204); background-color: rgb(204, 204, 204);" class="bottom_border"></span></div></div> <div style="width: 648px;" class="r_header"><span style="border-color: rgb(204, 204, 204); background-color: rgb(204, 204, 204);" class="top_border"></span><span style="border-color: rgb(204, 204, 204); background-color: rgb(255, 255, 255);" class="top_gradient"></span></div> <h2>Preparation</h2> <p>Simmer water, fresh ginger, and 1/2 cup sugar in a small saucepan, uncovered, 10 minutes. Remove from heat and let steep 15 minutes. Strain syrup through a sieve into a bowl, discarding solids. Chill until cold.</p> <p>Finely grind crystallized ginger with remaining 1/4 cup sugar in a blender or food processor, then spread on a small plate.</p> <p>Run lemon wedges around rims of glasses, then dip rims into ginger sugar. Put 1 tablespoon syrup into each glass and top off with Prosecco.</p> <p><strong>Cooks' note:</strong> Syrup can be chilled, covered, up to 2 weeks.</p><p>Yeah, I made a lot of not sweet things too, but who cares about those. I made some biscuits that didn't rise very well, a pork roast for Christmas day, some great potatoes....um, that's about it. The rest of the time we were eating out and stuffing ourselves until we begged for the sweet release of death...and that's just how I like it.<br /></p>Oh, January, we have so much work to do.<br /><br />And just for fun, here is a picture of Al and Ed and I getting rained on in Rockefeller Plaza.<br /><p><!-- NOTES --> </p><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFgXZQfrVHKCz-3zXDNWrlH_zXGVhaHetHe0HQ1jTyBS2V79Co_ex-bjX_QcLTepd4653w8NYYRVEHmOpxZns7XZ5t5Hroj4HmP__XkUWY9uCgx6xv_rJZYigdBO34PW_VSWF7/s1600-h/IMG_4134.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFgXZQfrVHKCz-3zXDNWrlH_zXGVhaHetHe0HQ1jTyBS2V79Co_ex-bjX_QcLTepd4653w8NYYRVEHmOpxZns7XZ5t5Hroj4HmP__XkUWY9uCgx6xv_rJZYigdBO34PW_VSWF7/s320/IMG_4134.JPG" alt="" id="BLOGGER_PHOTO_ID_5149602160018547650" border="0" /></a>Airyhttp://www.blogger.com/profile/09531099079044413483noreply@blogger.com0tag:blogger.com,1999:blog-30074867.post-12198255067341803772007-12-11T11:33:00.000-08:002007-12-11T11:47:34.712-08:00I can't believe that I haven't posted a blog in so long...it's not like I haven't been baking up a storm...I certainly have. Last weekend I made almond cookies, thumbprint cookies, and my mom's famous chocolate chip cookies (which is hilarious, because she just uses the recipe on the back of the Nestle chocolate chip bag, but for some reason her cookies always taste better than everyone <span class="blsp-spelling-error" id="SPELLING_ERROR_0">else's</span>...she says it's because she uses real butter...but there's something else to it.) <br />When I was a kid my grandma, who we all called <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Gammi</span>, lived with my mom and dad and I. She loved Christmas. She was pretty much the best person in the world. She loved people unconditionally and always helped anyone who needed it (lucky for me I got surrounded by a family full of people like that). She passed away when I was 14, and it's really weird to think that I've been alive almost as long without her around then with her around. Since she died Christmas hasn't really had the same feelings around it. I didn't think it would until I had my own children, but I have to say, living here in NY, well, Christmas really feels great again. Everyone seems happier and more giving. It snowed a little and everything is lit up. Everywhere you go is so crowded that you <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">know</span> people are flocking here to feel that wonderful feeling of Christmas in New York (and to shop). <br />I'm eating too much and the pants that fit last week didn't really want to go on today...but man, this is Christmas in New York...and who am I to judge me?<br /><br />I guess I better soak up all this over-eating now, cause my New Year's resolution is to be <a href="http://www.answers.com/topic/vegan?cat=health">vegan</a>.Airyhttp://www.blogger.com/profile/09531099079044413483noreply@blogger.com1tag:blogger.com,1999:blog-30074867.post-39558923620527090682007-12-02T11:43:00.000-08:002007-12-02T11:46:44.353-08:00My new toaster<br /><br />Moving to NY has been a challenge in a lot of ways, not the least of which has been space. I thought our apartment in LA was small, but this is tiny. I gave up on having a lot of appliances because we just don't have the space. I had given up on having a toaster too, but was about to break down and buy my own when I got one as a birthday gift from Al's parents.<br />I love it. You never realize how much you use something until you haven't had it for a long time.<br />All those mornings without the possibility of toast are over.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjuPhoFABgZozs_IUljPyIZs8Okf4qLReN_wXM3wzagKoCNqfrUCO0SkbTKLKLo6mW8MV2tN7l7rPaKdIKzJdqyQJxae9zNvB8UwK8w5grX0KqVv4boRhHRi2vjjratVEryBxB/s1600-r/IMG_4018.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1RFt5-Fd7hD9KDHe9a31Jv5JehPtpdHvzcIeXW-AhXfnJDt-xBYxoDQoYSTt4EDMvTjEQGUFbYd8SAHkXSpqsZvXEVzHe2L2C_8JXLt9YsiPrFUwH_tOy7eYyYLjfNT66io7c/s320/IMG_4018.JPG" alt="" id="BLOGGER_PHOTO_ID_5139464238216810882" border="0" /></a>Airyhttp://www.blogger.com/profile/09531099079044413483noreply@blogger.com3tag:blogger.com,1999:blog-30074867.post-80545047389976945522007-11-28T06:10:00.000-08:002007-12-02T11:42:56.964-08:00Pumpkin Chocolate Chip Cookies<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4J06RhxrVViZVWR5KrHZRsNyz3YEVlV7lTKKKEMVGSwf9ign1GuXaZ4h1-RLCNkZWargZ4rg_R0duJE5MJPtU4KfZXAXzWUx5NUrUFsR6xYDls3o2J5Ps6gnKNtT1hJRQ1zrF/s1600-r/IMG_4008.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis8ZU2yInli4fIvhZyLxBJim2zHV15tI3hFy9PrisZXYgM6SsKE3J3LfqqwpLO3e7nmFoDzv_3n4G9xNzfOwh0ZSYqFrMX1Th1AemC5ZyxxvXOY2axAkFkDBHAC3tl8BgYh4cP/s320/IMG_4008.JPG" alt="" id="BLOGGER_PHOTO_ID_5139462099323097458" border="0" /></a>You know how sometimes things are so good that you can't stop eating them, and after a while you wish you had never made them because they just keep calling your name...and even if you made them to give away or take to your future mom-in-law's house for Thanksgiving you just sit there and keep eating them? That's what these cookies are to me. The night I made them I ate 5 of them. The next day two more, and about 10 more over the course of Thanksgiving. <br /><h2>INGREDIENTS</h2> <ul><li>1 cup canned pumpkin</li><li>1 cup white sugar</li><li>1/2 cup vegetable oil</li><li>1 egg</li><li>2 cups all-purpose flour</li><li>2 teaspoons baking powder</li><li>2 teaspoons ground cinnamon</li><li>1/2 teaspoon salt</li><li>1 teaspoon baking soda</li><li>1 teaspoon milk</li><li>1 tablespoon vanilla extract</li><li>2 cups semisweet chocolate chips (or more, if you're me)<br /></li></ul> <h2>DIRECTIONS</h2> <ol><li><span> Combine pumpkin, sugar, vegetable oil, and egg. In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt. Dissolve the baking soda with the milk and stir in. Add flour mixture to pumpkin mixture and mix well. </span></li><li><span> Add vanilla, chocolate chips and nuts. </span></li><li><span> Drop by spoonful on greased cookie sheet and bake at 350 degrees F (175 degrees C) for approximately 10 minutes or until lightly brown and firm. </span></li></ol>Airyhttp://www.blogger.com/profile/09531099079044413483noreply@blogger.com0tag:blogger.com,1999:blog-30074867.post-83937148318125565802007-11-15T06:02:00.001-08:002007-11-15T09:16:14.179-08:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOTKWOzl_GVoB5c5_wgziuQXOhH6jNEi69ZwYuCWWcfcXrIxms7yabubGGi7vvXh5CWSe7QvCtZH31wznTmmOs-GThftAJM_v4QJUKBIAuDSQGoA7DRbq30SKKb3P7TtB-uPxP/s1600-h/IMG_3990.JPG"><span style="font-weight: bold; color: rgb(0, 0, 0);">Airplane Food</span><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOTKWOzl_GVoB5c5_wgziuQXOhH6jNEi69ZwYuCWWcfcXrIxms7yabubGGi7vvXh5CWSe7QvCtZH31wznTmmOs-GThftAJM_v4QJUKBIAuDSQGoA7DRbq30SKKb3P7TtB-uPxP/s320/IMG_3990.JPG" alt="" id="BLOGGER_PHOTO_ID_5133067456709165490" border="0" /></a>When Al and I went to LA last weekend for Jon and Corrinne's wedding we flew on Virgin America. It was a pretty great flying experience. Personal tv. Nice seats. You can buy your food from your seat and all that good stuff. I am normally opposed to buying airline food...okay, I'm always opposed to it. You want me to pay how much for something you should be giving me? No thanks. I will buy my food in the airport. <br />On the way home we got the row of seats with the broken tvs. I'm surprised that Al's little heart didn't break, but he kept it together and got us some free food out of it. Good man. <br />For airline food it was pretty delicious. Of course you can bribe me with a toblerone bar and I'll say just about anything. Al fell asleep after we ate. I stole his toblerone. Should have been quicker man. <br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMSARQtGBUK83dy-L1HKq4cwaNPFJmUxPnmmcPHzES1HkNu0BtxvfqYr0o1Y2QHibD8WGUrTpP_m5wawTCCaKgDyMG89pjpkUodumfxrbi3kY0rHdXjIncALDf9EJJhaL3mbSB/s1600-h/IMG_3991.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMSARQtGBUK83dy-L1HKq4cwaNPFJmUxPnmmcPHzES1HkNu0BtxvfqYr0o1Y2QHibD8WGUrTpP_m5wawTCCaKgDyMG89pjpkUodumfxrbi3kY0rHdXjIncALDf9EJJhaL3mbSB/s320/IMG_3991.JPG" alt="" id="BLOGGER_PHOTO_ID_5133068088069358034" border="0" /></a>Airyhttp://www.blogger.com/profile/09531099079044413483noreply@blogger.com0tag:blogger.com,1999:blog-30074867.post-50798454501405138202007-11-15T06:01:00.001-08:002007-11-15T09:11:21.527-08:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0POOONxnY_cPghW6XV0L9pTXUPLsiZY3mQluIMt1Ze8v5Cgtj8aUX5UUZ4-P4rL_tHvWw58dFytgyQcyBtp1aOiQiBclI-7Q_E3DQUMkEpgtg7MqfWyFJUSFbZFLuk_pzm5Z0/s1600-h/IMG_3902.JPG"><span style="font-weight: bold; color: rgb(0, 0, 0);">Behold this beautiful sandwich. </span></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0POOONxnY_cPghW6XV0L9pTXUPLsiZY3mQluIMt1Ze8v5Cgtj8aUX5UUZ4-P4rL_tHvWw58dFytgyQcyBtp1aOiQiBclI-7Q_E3DQUMkEpgtg7MqfWyFJUSFbZFLuk_pzm5Z0/s1600-h/IMG_3902.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0POOONxnY_cPghW6XV0L9pTXUPLsiZY3mQluIMt1Ze8v5Cgtj8aUX5UUZ4-P4rL_tHvWw58dFytgyQcyBtp1aOiQiBclI-7Q_E3DQUMkEpgtg7MqfWyFJUSFbZFLuk_pzm5Z0/s320/IMG_3902.JPG" alt="" id="BLOGGER_PHOTO_ID_5133067186126225826" border="0" /><span style="font-weight: bold; color: rgb(0, 0, 0);"></span></a>It was delicious. The best thing is that any deli you go to around here is pretty much guarenteed to be good. I didn't feel like I had enough good sandwiches in my life in CA, but here they are everywhere. I don't think I've had a bad sandwich. <br />We got this at the bodega around the corner, on Lafayette. Not the one close to the laundry mat, because that place sucks. I've never had a sandwich there, but they did neglect to give me my change one day when I bought a soda there. When I asked for it, the guy behind the counter didn't speak english, but I'm pretty sure that "give me my damn change" is universal. <br /><br />What I really want to do here in NY is eat the bad for me sandwiches. I mean, if you are into the whole carb thing, all sandwiches are bad for you, but I believe in the healthy sandwich...and yet I find myself pulled toward the rubens and the pastramis of the sandwich world.Airyhttp://www.blogger.com/profile/09531099079044413483noreply@blogger.com0tag:blogger.com,1999:blog-30074867.post-68534780755261906512007-11-14T08:46:00.000-08:002007-11-14T08:48:36.844-08:00TasteSpotting<br />Gone are the days when I had countless hours to explore all of my favorite food blogs, read the posts, marvel at the beauty of their culinary creation. Now I just skim. Most days I just hit up <a href="http://www.tastespotting.com/">TasteSpotting</a> for a few quick seconds of lovely looking food. Remember when I cooked? Remember when I blogged? Remember when I read the blogs of others? Oh, the good old days.Airyhttp://www.blogger.com/profile/09531099079044413483noreply@blogger.com0tag:blogger.com,1999:blog-30074867.post-25898124485933267472007-11-14T08:43:00.000-08:002007-11-14T08:46:12.626-08:00Granny Cart<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW1b4ZtNol8m3s0jcmvxKNWo0n1rbefiIxJ4KUcJHB29TVhygZxW_-FPvF15BgWAPNc-yZJeKfd9GIi2G98-ncs9vJdTG4zFbGSBrCNE3UIh_b2uuFzs0hmaC8oTqkILRDo2mY/s1600-h/granny+cart.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW1b4ZtNol8m3s0jcmvxKNWo0n1rbefiIxJ4KUcJHB29TVhygZxW_-FPvF15BgWAPNc-yZJeKfd9GIi2G98-ncs9vJdTG4zFbGSBrCNE3UIh_b2uuFzs0hmaC8oTqkILRDo2mY/s320/granny+cart.jpg" alt="" id="BLOGGER_PHOTO_ID_5132738227913003778" border="0" /></a>When I frist moved to NY, I didn't know what a granny cart was, nor did I know how badly I would need one. I feel like it would be impossible to live here without one of these bad-boys. I couldn't get all my laundry to the mat at once, I couldn't get my superfluous food purchases back home...basically I would be lost.Airyhttp://www.blogger.com/profile/09531099079044413483noreply@blogger.com0tag:blogger.com,1999:blog-30074867.post-20843121408930336692007-11-04T17:37:00.001-08:002007-11-04T17:39:48.009-08:00Welcome to my kitchen.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVqOBpS733Ds2BdTqbLAVaHuXuC4rKk4h5kwSAV8oMhiKke7WyKw8QoygisLdYRBwpOD_pMJigfF4_jKO0tN4ZlXFLefq1WAjiYLX1qeatEivPbI9nSLqC3fHlqJwkIF0odbYX/s1600-h/IMG_3886.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVqOBpS733Ds2BdTqbLAVaHuXuC4rKk4h5kwSAV8oMhiKke7WyKw8QoygisLdYRBwpOD_pMJigfF4_jKO0tN4ZlXFLefq1WAjiYLX1qeatEivPbI9nSLqC3fHlqJwkIF0odbYX/s320/IMG_3886.JPG" alt="" id="BLOGGER_PHOTO_ID_5129164654415791362" border="0" /></a>Al took a surprise picture of me cooking. There it is in all its glory. <br />I know. Impressive.Airyhttp://www.blogger.com/profile/09531099079044413483noreply@blogger.com0tag:blogger.com,1999:blog-30074867.post-14888608648308419632007-11-04T17:31:00.000-08:002007-11-04T17:37:14.708-08:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5xOautxS9dS1hp151xLWHFW4WJSd9PfFaMYh7TFhh4hkIrNg_NwcpU-jKkFJgkNb9KXfiWdF27Sqm76wMvlBaxL9MrtgteUqxHTXC5M_vrZMYVuuTiTvaOZ7cpU3jh_AqPTRh/s1600-h/REDHOOK-IS-COMING.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5xOautxS9dS1hp151xLWHFW4WJSd9PfFaMYh7TFhh4hkIrNg_NwcpU-jKkFJgkNb9KXfiWdF27Sqm76wMvlBaxL9MrtgteUqxHTXC5M_vrZMYVuuTiTvaOZ7cpU3jh_AqPTRh/s320/REDHOOK-IS-COMING.jpg" alt="" id="BLOGGER_PHOTO_ID_5129163254256452850" border="0" /></a>Today we went to the Fairway Market in Redhook. Even though getting there required a subway and a bus ride, it was totally worth it. It's pretty much the best grocery store ever. The prices are great, and they have everything. I would do all my shopping there, but I'm not sure how I would maneuver my granny cart on the bus. If Al wasn't there and we didn't have to get home for the start of the Pats/Colts game, I think I could have stayed there all day. <br />One of the best parts is that it is right on the water, and right across the water is the Statue of Liberty. It's the closest I have ever been to the lady, and it was a pretty great view. I don't have a strong desire to actually go out to see her up close, or climb stairs, cause really I already climb enough stairs, so I'm good.Airyhttp://www.blogger.com/profile/09531099079044413483noreply@blogger.com4tag:blogger.com,1999:blog-30074867.post-16001423279018752272007-11-01T14:53:00.000-07:002007-12-12T15:52:52.876-08:00Food Blogs<br />I like to think that some food blogs are there for the fun reading, and some are there for the pictures...the amazing pictures and recipes that make me drool on my keyboard.<br />I stumbled upon a new one today: <a href="http://jenyu.net/blog/">Use Real Butter</a>.Airyhttp://www.blogger.com/profile/09531099079044413483noreply@blogger.com2tag:blogger.com,1999:blog-30074867.post-11960108066683349592007-10-17T07:54:00.000-07:002007-10-17T08:20:42.132-07:00<span style="font-size: 12pt; font-family: "Times New Roman";"><span style="font-size:130%;">AAAAAAAAAAAAHHHHHHHHHHHH!!!!! I skipped a holiday. And not just any holiday....my favorite holiday. What have I done? I wrote about Thanksgiving before I even mentioned Halloween. Shame on me.<br />I have to go straight home today and make something with pumpkin.<br />My friend Jamie's mom used to make these little biscuit cups filled with what I can only describe as sloppy joe mix. Then she would cut a slice of American cheese into a circle and cut out a little jack-o-lantern face in the cheese and put it on top of the stuffed biscuit cup. It was the best.<br />I tried to re-create this Halloween magic by making this for my family one year. I'm still not quite sure what went wrong...or if sloppy joe mix, cheap cheese, and buttery biscuit dough were never meant to be mixed, but I'm pretty sure I gave my brother dissentary.<br />He kind of looked like the poor pumpkin on the right:</span><br /> <!--[if !supportLineBreakNewLine]--></span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvxqCvxpgAcbE7OwUgGqT0rITSTT77qVouu2e7qLwy-zWbMn_7f90MFQAdWqr4w6W4dUI8BzwvDnCIOQMmhiQKBKr04Jl8Sj4GHlAYIT13JrxCJxCd3KNWX1W1VK0nF_3T6jU8/s1600-h/chester_and_chuck.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvxqCvxpgAcbE7OwUgGqT0rITSTT77qVouu2e7qLwy-zWbMn_7f90MFQAdWqr4w6W4dUI8BzwvDnCIOQMmhiQKBKr04Jl8Sj4GHlAYIT13JrxCJxCd3KNWX1W1VK0nF_3T6jU8/s320/chester_and_chuck.jpg" alt="" id="BLOGGER_PHOTO_ID_5122320836482994146" border="0" /></a> <p class="MsoNormal">And I am the pumpkin on the left, laughing..."ha ha, I poisoned my brother."</p>Airyhttp://www.blogger.com/profile/09531099079044413483noreply@blogger.com0tag:blogger.com,1999:blog-30074867.post-5203274596142434072007-10-14T16:27:00.001-07:002007-10-17T07:54:00.281-07:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTvJe93SNs6S_iiAxqGsEwAO6-QFAkhuMxKz9tCd8ESbS_w_RpwPLvhD32ybrEFT27NVaAGaEGcI8glfp7bAtpeBZhTcRHOz21EmQOx5VjQK-H8b5FGVHtsDg7kgm_5idD3K7n/s1600-h/Turkey.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 138px; height: 138px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTvJe93SNs6S_iiAxqGsEwAO6-QFAkhuMxKz9tCd8ESbS_w_RpwPLvhD32ybrEFT27NVaAGaEGcI8glfp7bAtpeBZhTcRHOz21EmQOx5VjQK-H8b5FGVHtsDg7kgm_5idD3K7n/s320/Turkey.jpg" alt="" id="BLOGGER_PHOTO_ID_5121338113605930946" border="0" /></a>I subscribe to some food magazines, and I love them. I especially love when I get the Thanksgiving issue. I would even say it is almost better than the Christmas issue. I've never been that much of a Thanksgiving person, but there is just something about all those recipes for stuffing, cornbread and pies that is just so homey and comforting.<br />I haven't actually made sure of this yet, but I'm assuming that this year we will spend Thanksgiving with Al's family and I'm pretty excited. I mean, I will miss my cousin's fruit and marshmallow salad that I get when I go to Idaho for Thanksgiving, and I will surely miss all the wonderful food that my sister-in-law whips up when I go to her house for Thansksgiving (causing me to overeat to the point where I undo the pants at the table), but I'm looking forward to spending my first full holiday with my future in-laws.<br />Here is a link to Epicuriuos, where they list some of the fantastic Thanksgiving recipes from this month's <a href="http://www.epicurious.com/recipesmenus/seasonal/recipes?browseByAtt=146">Bon Appetit</a>.Airyhttp://www.blogger.com/profile/09531099079044413483noreply@blogger.com0tag:blogger.com,1999:blog-30074867.post-53653098380763057402007-10-04T19:32:00.000-07:002007-10-04T19:53:12.648-07:00Tortilla Soup<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNI0EyQpeN-dgeXBnMRgETYC0pY2qPtOfPIv99ECYZuZI7d5pSB8K_u7JFN-KctHsWTmu3I7kHhOfvld7mwinSVi0RoBiiT8JpWzMumFR68de6H-yRRsohZiqhHkNcFIi8okGC/s1600-h/IMG_3752.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNI0EyQpeN-dgeXBnMRgETYC0pY2qPtOfPIv99ECYZuZI7d5pSB8K_u7JFN-KctHsWTmu3I7kHhOfvld7mwinSVi0RoBiiT8JpWzMumFR68de6H-yRRsohZiqhHkNcFIi8okGC/s320/IMG_3752.JPG" alt="" id="BLOGGER_PHOTO_ID_5117676010870261362" border="0" /></a>All good things come from Oprah.<br />Al's going to hit me in the face for typing that. He hates Oprah. Not so much because of who she is as a person, but because of her legions of sheep-like followers...I like her. I think it might secretly hurt him inside when I buy an Oprah magazine, but they're just so good. I mean, the articles are 10x better than in any other woman's magazine, and the recipes...well, let's just say I've never seen a bad recipe come out of an Oprah magazine. <br />This recipe is from the October 2007 issue.<br /><br />Tortilla Soup<br />1 dried ancho chili<br />1/2 cup boiling water<br />2 Tbsp olive oil<br />3 boneless, skinless chicken thighs<br />Kosher salt and fresh ground pepper, to taste<br />1 large onion, chopped<br />2 carrots, peeled and sliced<br />2 stalks celery, cut into 1/2-inch slices<br />3 garlic cloves, peeled and quartered<br />2 tsp ground cumin<br />6 cups chicken broth<br />2 cans (14.5 oz) chopped tomatoes<br />1/2 cup loosely packed cilantro leaves<br />6 corn tortillas<br />vegetable oil, for frying<br /><br />1. place chili in a small, heatproof bowl; pour boiling water over and let soak 30 min. Drain; remove stem and seeds. Slice into 1/2-inch thick strips and set aside<br />2. In a heavy dutch oven or soup pan, heat olive oil over med high heat. Add chicken; season with salt and pepper. Brown on both sides, about 10 min total. Add onion, carrots, and celery. Continue to cook about 8 min, stirring often. Add garlic and cumin and cook and additional 2 min. Add broth, reserved chili, tomatoes and cilantro and bring to a boil. Reduce heat and simmer about 15 min. With your hands, tear 3 tortillas into 2-inch strips and add to the soup. Continue to simmer about 15 min. <br />3. With a slotted spoon, remove chicken to a cutting board; take soup off heat. With an immersion blender, puree soup until smooth (or take your life in your own hands and do this in small batches in the blender...if you put the lid on tight the heat will cause some sort of pressure reaction and the lid with come flying off, leaving you scalded and scarred for life). With two forks, shred chicken; return to soup. Season soup to taste with salt and pepper. <br />4. Now you can either slice up the rest of those tortillas and deep fry them to make a tasty garnish, or you can be lazy and use some ready-made tortilla chips. <br /><br />This soup is delicious and spicy. If you have a cold, this will burn it out of you. If you have an ulcer...this is a bad plan.Airyhttp://www.blogger.com/profile/09531099079044413483noreply@blogger.com0tag:blogger.com,1999:blog-30074867.post-90001214274205868982007-10-03T07:33:00.000-07:002007-10-03T07:35:52.683-07:00Just when you thought I would never blog again...<br />Its been shenanigans, and I don't mean the kitchen kind. I had birthday fun and then more mouth trouble, not to mention getting busy with wedding planning stuff. I want to blog...really, I do.Airyhttp://www.blogger.com/profile/09531099079044413483noreply@blogger.com1