for funsies

Yanked from Katie

Today...

Outside my window... Trees and a quickly storm darkening sky. Hoping that thunderstorms aren't coming.

I am thinking... about the things I'm going to cook when I'm in Chincoteague. So far: peanut chicken with noodles, appetizery things, cold press coffee, lots of chips and guac, ribs, blue cheese puffs.

I am thankful for... a sister who makes me laugh on the phone when she's raging at traffic; a cat that is not being bitey at this moment; the advil starting to kick in to wallop my headache.

From the kitchen... Trader Joe's Frozen croissants that proofed overnight, that I will be putting some tuna into. (delicious)

I am wearing... sweatpants and a black t-shirt.

I am creating... the plans for an album for Penelope (better late than never, right?!).

I am going... to have a productive evening of cleaning and dancing around my apartment to music. Which reminds me, I have to make an "upbeat" music playlist on itunes.

I'm reading... blogs, mostly, but also Cook's Illustrated, and HP six to prepare for the movie.

I am hoping... it does not rain too long tonight; we've had an insane amount of rain here lately.

I am hearing... the cat play with his new toy, and an old episode of the West Wing playing in the background.

Around the house... Need to throw some laundry into the machine, so I have things to wear to work tomorrow, the rest of my laundry to sort, some dishes do do, make my bed, and general straightening up.

One of my favorite things... taking a nap on sunday afternoon, after I've had an awesome lunch at the mexican place down the road. Definitely adding that place to the Take People Who Visit Here List.

A few plans for the rest of the week... Wednesday off, working friday, making rub, drinks in the city, wearing new clothes, bringing my lunch every day this week (I will do it!) working on my 27 in the 27th list.

A picture to share...

Say hello to the bitey cat. he does not enjoy having his picture taken.

Amusing

I just saw online a person who mixed up serial killer for cereal killer.

What, do you think he's going to murder that box of fruity pebbles, so you don't get any?

hee.

Things I'm a little bit in love with right now:

Twitter
It takes my favorite things about facebook- the status updates. and puts them all in one place. I wish everyone was on twitter.

Garfunkel and Oates

Fruit salsa

Strawberries

Gin and Tonics with Bombay Sapphire

Southwest Airlines

Counting down to my vacation in august. 53 days, baby!

Strawberry Compote and Weekend Awesomeness

My cousin Kate, and my sister Jackie came down to Baltimore this weekend. I was really excited for them to come down and to hang out. And as with any time I have visitors coming, my mind immediately starts spinning to what I'm going to make for them. This time, I was intrigued by rhubarb. I had never cooked with rhubarb, but the legion of food blogs that I read had been extolling the virtues of this tart stalk for the last two months, ever since they began appearing at farmer's markets across the country.

So I began to plot. I disregarded pie, and cloufoutis, briefly thought about roasting them, but eventually landed on making a compote. Per Wikipedia, Compote is a dessert made of whole or pieces of fruit in sugar syrup Whole fruits are immersed in water and with sugar and spices added to the dish, over gentle heat. I liked the idea of a strawberry rhubarb compote, spooned over thick greek yogurt, for a breakfast on Saturday morning. With a side of trader joe's mini croissants that had baked up fresh that morning, It made for a fine breakfast.

We spent the weekend going to Hon Fest, and Five Guys for some fries, hanging out at my apartment watching movies, (bad, bad, cheesy movies), and going to the Farmer's Market under the JFX, to the store at AVAM (where my friends Katie and Lisa and Jackie bought some awesome art by this guy). We had lunch at my favorite Indian Place,

When I look back at the weekend, I am so happy, not only because I had a great time (I did!) but with how delighted I am with the friendship that Jackie, Kate and I have. As adults, we've developed thisfriendship that has been unexpectedly awesome. Especially with my sister; If you told me ten years ago that I would be eagerly anticipating her coming to visit for weeks, I would have probably looked at you like you had three heads. We haven't always had the smoothest relationship. But over the years, it has evolved into a friendship that I'm so thankful to have.

And when the three of us devolve into helpless giggles, watch out; you'll probably be waiting awhile before we can talk.


Strawberry Rhubarb Compote
1 pint strawberries, hulled and halved
1 lb rhubarb, chopped into 1 inch pieces.
1 cup sugar
zest of one lemon

Toss fruit, zest and sugar together and let sit for a minute. Then, in a medium to large pot, cook on low, stirring occasionally, until you can still see visible chunks of fruit, but is a hybrid between sauce/fruit. with a spoon, taste (after you let it cool! it'll be FRICKA HOT) and adjust if you need more sugar. Let cool and then put in a tupperware/jam jar and refrigerate.

10,119

My sister sent me this link today.

I have been on the planet for ten thousand, one hundred, and nineteen days.

ten thousand.

That number seems so large, in comparison with what I've done with my life so far.

It doesn't help that I am feeling a bit aimless, and directionless in my life right now. and uninspired. I am someone that does very well with teamwork, and looking forward, and working to make positive change, and wants to be inspired to do better every day. To work for the common good.

What am I doing to contribute as a citizen of the world? When I ask this question of myself, I imagine a giant, echoing chamber that reverberates until it's a whisper, without an answer.

I know that I have done things, in past jobs, and activities, that have made me feel like I'm making a positive difference. To take a deep breath and feel that you are really doing the right thing. It seems that I've lost that. I know that it's on me to make these changes to make myself better. For me. for my family, for my community, and for the world. And that is what I begin today.

I am accountable for those ten thousand days. I am accountable for the next ten thousand, and the one after that.

Sofi's Crepes

Downtown Baltimore, next to the Charles Theatre, there is a place. A place of delicoiousness, of sweet and savory, of the bbq crepe (with pulled pork and cheddar) and the nutty banana (nutella and banana). Sofi's Crepes is quickly becoming one of my favorite Baltimore places. next to the Charles, it makes it easy to grab a delicous bite before or after a movie.

They have a list of savory crepes, with meat, and vegetarian options, and a list of sweet crepes that I am working my way through. (up next- the crepe suzette, which I hear is boozy and awesome) The crepes I've had have been really good- a balance of flavors, and textures. Plus, it's resonable! a crepe and a drink will set you back less than ten bucks, and for sweet crepes, it's even less than that.

If you're in Baltimore, you should definitely check it out. If you're my family, be warned that this is going to be added to the list of baltimore places I take out of towners to.

Chicken Pot Pies

Ever since my Nana passed away last month, I've taken some time when I've been home (I have been home to New Jersey quite a bit in the last month and a half) to make dinners for my Grandad to freeze, and then heat for dinner.

I started with a roast potatoes and chicken, and my sister made her awesome sheperd's pie, and I knew that I was going to be home for bachelorette party awesomeness this weekend, and so began to plan what I would make.

A few weeks ago, I saw a recipe in what chicken thought was Cook's Illustrated for make ahead chicken pot pies that you freeze. I didn't buy it when I saw it in Barnes and Noble, and then, when I went back to buy it, it was gone! I asked co-workers, and friends, and searched online, and my search was fruitless. So I began to look at chicken pot pie recipes online, and was somewhat dissatisfied with what I found, nothing quite hitting me in the right way.

Then my mother called. She had found the Cook's Illustrated! It wasn't in the regular magazine, it was in a special one devoted to make-ahead food. She had picked one up for me, and I did a happy dance.

Then, when I got home, I looked at the recipe, and it wasn't exactly what I had remembered.... so I created my own recipe anyway.

Chicken Pot Pies

Hardware:
Large soup pot
medium pot
tinfoil individual serving containers (or ceramic ones, if you're fancy)
knife
Cutting board

Ingredients
two large or three small to medium chicken breasts
rosemary - one sprig
one garlic clove (smashed)

one yellow onion
one rib of celery
one stick of butter
two boxes of frozen vegetables (I used a corn, peas, green bean mix)
1/2 cup of flour
5 cups of chicken broth

Pie dough- either purchased, or a recipe to make a top and bottom crust.
I used a betty crocker recipe here , doubled

fill a medium saucepan with water, add sprig of rosemary, and garlic, and chicken breasts. bring to a gentle simmer, until chicken is cooked through. drain water, and then chop chicken into small bite-sized pieces

Dice onion and celery into small dice. heat large pot, melting 1tbs butter in pot. put in onion and celery, and salt. when onions are translucent, put in rest of butter, then melt. once butter is melted, add flour, stirring regularly, until flour has been lightly browned, and has lost raw flour taste. add vegetables, chicken, and stock, and bring to a simmer. add pepper, and salt, if needed. take off heat and cool to room temp.

Roll out pastry dough, and cut out lid sized pieces.

fill the foil containers with the chicken stew, and then place on pastry lid, and go around the edge of the pastry with a fork, smushing the edge of the pastry into the side of the container.

cut holes in the top of the pastry for venting, wrap in plastic wrap, then foil. and freeze.

when you are ready to have one, preheat oven to 400 degrees. take of plastic wrap, and foil, and place foil on top of pie, loosely. cook for 35 mintues with foil on, remove foil, and cook 30 more minutes. take out of oven, and let sit 10 mintues (otherwise you risk burning the roof of your mouth right off your body)

makes about 5 pies