what's up, wrap up

Oh hey, didn’t see you there.

Before I come back and just dive into some random post about this or that I thought we could start with what I’ve been up to lately and why maybe I’ve been M.I.A. 

On love: well, I feel into it. Actually I got up and looked for it and happened to find someone doing the same thing. We shared pizza with an egg on it, potatoes and exchanged phone numbers. That was 7 months ago. Additionally, my sister got married. It was beautiful and I’ll never be able to not tear up when I think about her dancing her heart out swinging her dress from side to side and us screaming lyrics out loud at her reception. 

On life: Yoga, meditation, healthy and clean living. New trending eating habits and then falling back into eating an average of 10-15 mini candies a day. I mean I don’t do drugs and I rarely drink so what’s a few candies a day and a 2-3 cups of coffee. There are worse things. I also had my hair cut very short and colored ‘mocha’ and have been eating approximately 4 avocados a week.

On work: Where… do… I … start…. 

So that’s a snap shot. I’ve been reading, perfume designing and smelling, drinking lots of coffee and slicking back my hair. I’m going to try to get back to writing. Because I miss having this outlet for thoughts. Plus I think my guy would appreciate if he could have one moment of silence from me. Especially when I request he sit in the bathroom with me while I shower and spill my guts about all the things bouncing around in my head. This usually ends with, “Tone I have to open the door, it’s so hot in here.” What am I supposed to do, I have a lot to say.

cheese please

At picnics when I was younger, you could always find me in one of two places. The first, the pool and the second, at the meat and cheese platter. Since I can remember I’ve never turned down a piece of cheese. The only other thing that comes close to cheese is chocolate and that’s a whole other therapy session. This past weekend I took the Cheese 101 course at Murray’s. If you live or plan to visit New York, I highly suggest this class. If not a class, stop in to the melt station and get yourself a Murray’s Melt.

As I was well in over my head with cheese knowledge, I took a few takeaways that would come in handy if I were ever to share my cheese at say, a dinner party or more likely, attend a dinner party.

1. Your cheese should be plated about 45 minutes before serving so that it reaches room temperature which is when cheese is at its peak for flavor and texture.

2. If you find mold on your cheese (blue, green or white) you can safely cut it away and eat the rest. 

Don’t eat it if the mold is red. Side note: I always knew this but all along thought my dad was trying to poison me.

3. The holes in cheese come from bacteria.

4. Cheese that releases a lot of oil has more fat content.

5. That subtle crunch in your cheese means it was aged for a longer period of time (thumbs up). It’s the breakdown of the protein you’re tasting.

6. The blue in blue cheese is activated by oxidation.

7. Cheese can be left out 5-6 hours and then put back in the fridge for later use (or if you are me, a late night snack).

8. From lightest to darkest or whitest to more yellow in hue: goat, sheep, cow.

9. When making a cheese plate, arrange your cheese from most mild to strongest in a clockwise rotation.

10. Don’t know what to choose to bring to a party or stock for your own? Think: something old, something new, something stinky, something blue.

juicy juice

 

 So here's the thing about juices.

I've always been 100% "get that stuff away from me." I saw people "juicing" or "cleansing" and I'd roll my eyes and tell them to hit the gym if they wanted to lose some weight or what not. What I didn't realize is that a juice can be added to your normal eating habits just as an extra dose of nutrients and antioxidants. A coworker of mine inspired a trip to our local bodega-style juice bar. I tried an orange, ginger, carrot and apple juice and it was love. Most recently my roommate Mel has been mixing up a Super-C which I've listed below. The spicy, sweet taste is amazing. My new approach to juice is that it's a healthy alternative when I'm craving something sweet. Instead of reaching for a lemonade or other store brand juice, I go to the counter and order a freshly made juice. No sugar crash, no unhealthy additives. Having that I was the world's biggest jerk about the entire fad, you should give it a try. It's changed my mind, it may change yours. Enjoy.

Super-C
from Everyday Raw Detox by Meredith Baird

The combination of pineapple and orange is a mega dose of vitamin C, a powerful cold and flu fighter. Pineapple provides an additional benefit with the enzyme bromeliad which helps suppress coughs and loosen mucus. Jalapeños elevation sinus congestion and reduce sinus headaches. Everything about this juice makes it a flu fighter. Or in my option, just plain good.

Makes 1 juice serving

1 quarter fresh pineapple
1 orange
1/2 handful of cilantro
1/2 small jalapeño, seeded

the weight of getting older

So here's the thing about turning 27. You turn the corner on being able to eat whatever the hell you want. I'm telling you now so that when you get here, you know it ahead of time. Maybe you'll be lucky enough to make it to 28 or unlucky enough that 26 is when it happens but for me, it is 27.

I've always considered myself an active person. I run, lift weights, spin and even did boxing for about a year. Suddenly though out of no where I gained about 8 pounds and no matter how much I do or don't eat, no matter how hard I run myself into the ground, that scale will not move. 

So I tried "dieting." Quotes because I'm not a person who can diet or further more wants to. I hate being the person that eats salad while everyone else enjoys pasta. I don't like saying no to candy and I really hate not being able to visit my favorite bakery on 23rd street. So my diet was this; replace lunch with a green juice, drink more water, no more candy or bakery goods and no butter. Simple right? Sort of… except, nothing changed. Except my attitude which was annoyed and aggravated because all I could think about was rose macarons. So what do you do?

You stop looking at the scale. 

I run. I run really freaking hard and long on some days. I bike. I have a nifty single speed bike that means I can't cheat on hills with gears. I lift weights and jump around like a nut. I think you can classify this as CrossFit. I twist and bend in yoga. And I have stopped looking at the scale. After 5 days straight at the gym some weeks I feel like a brand new woman and what can ruin that moment isn't a cookie but that damn number.

But my jeans still fit the same and I still trot around in a bikini of vacation so at the end of the day, do those +8 pounds matter? Sometimes. Sometimes they bug me and make me select the non-fat yogurt rather than the 2%. But most of the time, they don't. Because I can eat macaroons with the understanding that I'm going to ride my bike a bit harder that day. That's okay with me. Because of all the vices I could have, +8 pounds isn't so bad.

apples to apples

I made my first apple pie back in October when inspired by Blue Stoves own homemade pies. I've been perfecting my skill since then for Thanksgiving, Chris's Birthday and just for the sake of the smell filling the apartment. Tonight I made apple cake as requested by the apple king himself, Chris. As we wait for the cake to cool, I thought to share the two recipes for those of you who are looking to fill your own kitchen with the amazing aroma of baked apples. Happy Sunday to everyone. Cheers.

apple pie

crust

2 1/2 cups of flour

1 cup butter, chilled and diced

1/2 teaspoon salt

1/2 cup ice water

Combine flour and salt in a bowl. Cut in butter until mixture resembles crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Refrigerate while you prep the filling. Roll out half the dough to fit a 9 inch pie plate. Place crust in pie plate. Fill the pie with your apple mixture. Roll out the other half of the dough and either lattice 1/4" wide strips or cover it fully and slice small slits into the top.

filling

4-5 baking apples

3/4 cup fine sugar

2 tablespoons all-purpose flour

1 tablespoon cinnamon

Peel and core the apples. Dice them into 1-inch cubes. Place in medium bowl with sugar, flour and cinnamon. Mix together and empty into pie curst. Bake at 400 degrees for 30-40 minutes.

apple cake

ingredients

3/4 cup flour

3/4 teaspoon baking powder

pinch of salt

4 large apples (a mix of varieties)

2 large eggs, at room temperature

3/4 cup sugar

3 tablespoons dark rum

1/2 teaspoon vanilla extract

8 tablespoons butter, salted or unsalted, melted and cooled to room temperature

Preheat the oven to 350 degrees. Butter an 8-inch pan. Combine flour, baking powder and salt. Peel and core the apples. Dice them into 1-inch cubes. In a separate bowl whisk eggs until foamy. Whisk in sugar, then rum and finally the vanilla. Add in half of the flour mixture and half the butter. Add the rest once it blends together. Fold in apple cubes little by little until they are well coated in the batter. Scape everything into your pan. Bake for 50-60 minutes.

blueberry beauties

Seems that lately all I have to blog about is food that I'm cooking up. But for now, that's all I have time for. Somewhere between the garden I started with my guy and fixing up an old bike, I've been hacking away at my pile of recipes. A perfect excuse for a new recipe was the just passed fourth of July. The best part about these cupcakes that they can pass for muffins without the frosting. You can eat them anytime of the day and feel guilt free! Like all my baking/cooking posts, take your time and the cupcakes will make themselves. AND for once, the food looked like the photo from the website which was great since I was bringing them to a party! :) Cheers!

Blueberry Hill Cupcakes

Ingredients

Cupcakes
3 1/4 cups all purpose flour
1 1/4 cups sugar
1 tablespoon baking powder
1/2 teaspoon coarse kosher salt
1/4 teaspoon baking soda
6 tablespoons (3/4 stick) unsalted butter, melted
1/4 cup canola oil
2 large eggs
1 cup low-fat yogurt
1 cup whole milk
1 teaspoon vanilla extract
1 teaspoon grated lemon peel
1 1/4 cups fresh blueberries, frozen for 4 hours

Frosting
2 1/4 cups powdered sugar
10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
1/2 cup plus 2 tablespoons maple sugar
1/2 teaspoon coarse kosher salt
1 1/4 teaspoons vanilla extract
4 teaspoons (or more) whole milk
1 cup chilled fresh blueberries
Fresh mint sprigs (optional)

Preheat oven to 350°F. Line two 12-cup muffin pans with paper liners. Sift flour and next 4 ingredients into large bowl. Whisk melted butter and oil in medium bowl. Add eggs; whisk to blend. Whisk in yogurt, milk, vanilla extract, and peel. Add yogurt mixture to dry ingredients; whisk just to blend. Stir in frozen blueberries. Divide batter among liners. Bake cupcakes until tester inserted into center comes out clean, about 23 minutes. Transfer cupcakes to racks; cool.

For frosting:
Combine first 5 ingredients in medium bowl. Add 4 teaspoons milk. Using electric mixer, beat until well blended and fluffy, adding more milk by teaspoonfuls if dry (small granules of maple sugar will still remain), about 4 minutes. Spread frosting over top of cupcakes. Garnish cupcakes with chilled berries, and mint sprigs, if desired. (Can be made 4 hours ahead. Store in airtight container at room temperature.)

original recipe from bon appetit

say cheese

  I feel that I am not alone when I say some days I miss the comforts of home. One of the ways I bring that comfort to my small upper west side apartment is by cooking. I wasn't always comfortable in the kitchen. My cooking skills didn't go past french toast and grilled cheese. But it's true that practice makes perfect and the latest experiment of mine has been homemade macaroni and cheese. Following one of my favorite blogs, I came across this recipe. I thought it was a perfect way to wrap up a long day and make up some time in the kitchen. While I was making this for a special dinner guest, I wish he had been there to help. There were many things happening at once and it would have been good to have another set of hands to grate cheese and check the boiling pasta and milk. Either way I believe it turned out well. Next time I would like to make more of the béchamel sauce for a cheesier dish. Make sure you are paying attention when constructing this masterpiece because if you over cook your pasta, burn your milk or get too carried away with the béchamel, you'll have to start over. Recipe below and enjoy!

delish mac-n-cheese

Ingredients
1 lb pasta (your noodle of choice)
1 1/2 cups pancetta
2 cups béchamel (see recipe below)
1  1/2 cups cheese (I used a 1/2 cup of each - grated Asiago cheese, smoked gouda and cheddar)
1/2 cup of panko crumbs

Preheat oven to 375F. Grease 2-quart casserole dish. I used a bread pan for a smaller batch. Cook pasta according to directions but al dente (do not overcook!). Drain pasta and set aside. Prepare meat by dicing pancetta into tiny cubes; then sauté in a separate pan until slightly crispy.

Make a medium thick béchamel sauce (see separate recipe below). Gradually add the three cheeses to the béchamel, stirring until melted. Stir in the cooked pancetta. Stir the (cheesy-pancetta-béchamel) mixture into the cooked pasta. Pour the (pasta and cheesy-pancetta-Béchamel) mixture into the casserole dish.

Sprinkle the Panko crumbs on top of the pasta mixture. Cook in the oven, uncovered, for 25 minutes. Let stand for 10 minutes before serving.

Recipe for béchamel:
2 cups milk
4 tablespoons butter
3 tablespoons all-purpose flour
1/4 teaspoon salt

Put the milk in a saucepan,turn on the heat to medium low, and bring the milk just to the verge of boiling.

While heating the milk, put the butter in a heavy-bottomed saucepan and turn the heat to low. When the butter has melted completely, add all the flour, stirring it in with a wooden spoon. Cook, while stirring constantly, for about 2 minutes. Do not allow the flour to become colored. Remove from heat.

Add the hot milk to the flour-and-butter mixture, no more than 2 tablespoons of milk at a time. This seems a bit excessive but makes all the difference. Take your time for a perfect sauce. Stir steadily and thoroughly. As soon as the first 2 tablespoons of milk have been incorporated into the mixture, add 2 more and continue to stir. Repeat this procedure until you have added 1/3 cup milk; you can now put in the rest of the milk 1/2 cup at a time; stirring constantly, until all the milk has been smoothly combined with the flour and butter.

Place the pan over low heat, add the salt, and cook, stirring constantly, until the sauce is as dense as thick cream.

summer sangria

I woke up this morning to the sound of cars zooming through the rain. Not the morning I was expecting. Everyday I wake up and hope for sun and blue skies. Spoiled by those few weeks where temperatures rose and I was able to leave the apartment without a jacket and without that sudden chill when you first open the door. During those few weeks where it felt more like summer than spring, I ventured to the local market to stock up on supplies for sangria and guacamole. Tried and true, the guacamole recipe I knew by heart. The sangria however was something I thought of making several times but it always seemed like a ton of work. I was surprised to find out that it's nearly impossible to mess up and was much easier than expected. I made adjustments as I saw fit and without measuring much, I just taste tested until it felt like I was drifting away on a boat on the ocean. Recipe below, cheers!

brooklyn red

1 cup brandy
1 orange
1 red apple
1 green apple
1 lime
1 bottle well-chilled dry red wine (Shiraz or Cabernet)
1 cup ginger ale
1/2 cup sprite

Dice your apples. Mix brandy, wine, ginger ale and sprite together. Add in apples. Halve your orange and lime. Squeeze into mix. Allow to sit in fridge for 15-20 minutes. P.S. Wouldn't it look awesome in this modern carafe?

xs

Unless you're one of the few New Yorkers who live in real estate heaven - odds are your apartment is smaller than what is deemed appropriate for an average adult. You stay because it's either in an awesome part of town or because somehow you scored an amazing deal. In my case, I love my location. Yes it may seem far uptown to others but I'm between 2 parks and it's quiet and clean. It is however small. Rather than see that negatively, I've actually learned that small isn't always a bad thing.

1. The anti-hoard: That sweater I wore once? Donation box. Those extra heels that hurt but I swear I'm planning on breaking in? Sayonara. I clean out my closet and dresser each season and donate everything that I don't wear or don't plan on wearing to Goodwill. My beauty cabinet is slim as well. Because honestly why do I need 6 half full bottles of lotion when I only really use one.

2. The buy-only-what-you-can-carry: I used to buy vegetables and stock up on soup in college because I figured if it was there I'd have to eat it and skip out on burgers and beers. Wrong. It sat and spoiled before it was eaten. Now I only buy what I know I'll eat that week since my cabinet and fridge space is coveted. No excess buying because 4 blocks and an avenue is too far to haul anymore than you have to. Side note: I once went to BJ's and overbought. Out of stubbornness I walked from the train to my apartment with my groceries. By the time I got to the door I was in tears with welts up my arms from my bags. I learned my lesson nonetheless.

3. Only the useful can stay: You don't need 16 coffee cups, 7 cookies pans and 4 ladles. Living in a small space makes me buy what I need only. On the flip side I spend a little more on that perfect set of gold flecked coffee cups (thanks Dani) than normal since I can only have 2 and not 6.

All-in-all I feel that living smaller brings quality over quantity. Since it's just me I can easily get by on my weekly trip to the market, 2 perfect coffee cups and a simple wardrobe. One things I refuse to skimp on are pillows - the more the merrier and with that said, time to get up and get going.

do the macaroni

Perfect for a cool day or just a day where you need some comfort in the form of food. This simple recipe was easy, quick and delish. We haven't had the coldest winter (thus far anyway) but that's no reason to not enjoy winter-like food. Enjoy.

cheesy baked pasta with spinach and artichokes
real simple magazine, april 2012

serves 4

8 ounces mezzi rigatoni or some other short pasta (1/2 box)
1 14-ounce can artichoke hearts, rinsed and quartered
1 9-ounce package of frozen creamed spinach, thawed
1/4 cup grated parmesan (1 ounce)
2 cups grated mozzarella (8 ounces)
black pepper and salt to taste

Cook the pasta according to the package directions, drain and set in broiler proof baking dish. Add in the artichoke hearts, spinach, parmesan, half the mozzarella, pepper and salt. Toss to combine. Sprinkle the remaining mozzarella on top. Broil until the cheese is browned in spots, 2-3 minutes.

scrumptious scone

I've been busy catching up on my New York life since I've returned from my month of travels. Playing catch up means that I'm back to cooking and baking, or at least trying to. I'm good at pulling and saving recipes but that's often as far as it goes. This past Sunday I set out to make scones. I'm a breakfast/brunch fanatic so it only seemed fitting to learn how to bake the perfect scone. Originally the recipe came from Epicurious.com. With minor tweaks and a whole lot of mess, my scones came out semi-perfect. It is of my own belief that they would have been 100% perfect if I had more counter space to work in and an oven that wasn't comparable to Barbies. The recipe is below with my added changes. This weekend I hope to try a vanilla, blueberry batch. Cheers!

Lemon Cream Scones
Bon Appétit, May 1996

Ingredients
*revisions/tweaks I made
2 cups all purpose flour
1/4 cup plus 2 tablespoons sugar
1 tablespoon baking powder

1/2 teaspoon salt
*3/4 cup chopped dried peaches (originally apricots)
1 tablespoon plus 1 teaspoon grated lemon peel
1 1/4 cups whipping cream
3 tablespoons unsalted butter, melted
*1/2 lemon to squeeze into dough
   
Preparation
Preheat oven to 425°F. Mix 2 cups flour, 1/4 cup sugar, 1 tablespoon baking powder and 1/2 teaspoon salt in large bowl. Stir in apricots and 1 tablespoon lemon peel. Add whipping cream and stir just until dough forms. This is where I squeezed in some fresh lemon juice to add more lemon flavor. Turn dough out onto lightly floured surface. Knead gently just until dough holds together. Form dough into 10-inch-diameter, 1/2-inch-thick round. Cut into 12 wedges.

Transfer wedges to large baking sheet, spacing evenly. Combine remaining 2 tablespoons sugar and 1 teaspoon lemon peel in small bowl. Brush scones with melted butter. Sprinkle with sugar mixture. Bake scones until light golden brown, about 15 minutes. Transfer to rack and cool slightly. (Can be prepared 1 day ahead. Cool completely. Wrap in foil; store at room temperature.) Serve scones warm or at room temperature.

lavender longing

Whenever I see a familiar scent listed as a food item on a menu I am always intrigued. For example, lavender. This strong, cozy scent is a favorite of mine that reminds me of home. While out to dinner this weekend at the legendary 21 Club in Manhattan, I ordered a Lavender-lime rickey which was simply listed as a combination of Tanqueray, fresh lime and lavender syrup. I've had food before that's been infused with lavender but never anything so strong. I highly recommend visiting the restaurant if you're visiting or live in the city. The "rickey" would be a perfect drink to serve with brunch.

fast food

I'm a big fan of easy, fast dinners. I never feel like cooking anything when get home from work and the gym at the end of the day. I am constantly looking for recipes that are quick, delish and can be made with only a few main ingredients (I loath grocery shopping!). Here's one below that I made up as I went that took 20 minutes and tasted amazing!

Day before: Marinate your chicken breast over night with just a few ingredients listed below. I just put mine in a zip bag, nothing fancy!
-Fresh basil leaves
-Montreal chicken seasoning
-Virgin olive oil
Day of: Set your pasta to boil and put your chicken in the oven at 350 degrees. Depending on how thick it is, cooking time may vary. Add more seasoning if preferred. Whisk together butter, freshly chopped garlic, pepper, pinch of salt and minced basil leaves. Once your chicken is done chop up and put it into pasta and pour butter sauce over. Enjoy!

tricky sticks

Prior to my internship in New York City I had never eaten sushi or thai and therefore, never learned how to use chopsticks. Feeling awkward and embarrassed I picked up my chopsticks amongst my new coworkers and tried to mimic their hand movements. It wasn't until a few weeks later while out to dinner with a good friend and fellow designer, Melinda that I was shown how to properly hold and use chopsticks. Recently while at a sushi restaurant in downtown Baltimore I felt the need to pass along my chopstick knowledge. How many of you also do not know how to use these tricky sticks? The key is to make sure the bottom stick stays put as your anchor and to use the top stick to squeeze your food. Here's a good how-to online, you'll be a pro in no time: http://www.ehow.com/how_3261_chopsticks.html

summer sips

Two Christmas holiday's ago I was inspired by a friend's homemade irish liquor which was gifted to me. He and his girlfriend have been making the liquor since their first Christmas together with the recipe steaming from their family's backgrounds in Ireland. The blend was absolutely divine and I instantly started wondering how I could put my own spin on the idea. Since summer is one of my favorite seasons in the city, I was influenced by all the fresh fruit in my local grocery market. I found this simple recipe and have been meaning to share it for some time now. The raspberries I used can be replaced with just about anything. Note that I am absolutely not a fan of typical flavored vodka but this recipe flavors it in a way that is perfect with just a splash of soda or additional juice over ice. I am going to prep blueberries and strawberries this weekend. Recipe below & cheers!

Materials
large stock pot

spatula

1 1/2 cups sugar

1 1/2 cups water

1 whole bag fresh raspberries

4 cups reasonable vodka

food processor (you can do this by hand with a knife without an issue)
cheesecloth (you can also use a coffee filter, see below)

large very clean glass bottle or steeping jar with lid

4-6 or more small decorative bottles with lids to hold the finished liqueur (only if you are giving these as gifts)

Instructions
1. Pour water and sugar in large stock pot over medium heat. Stir constantly until sugar dissolves and water looks clear. Let cool.
2. Place raspberries in food processor and pulse until finely chopped. Add to the cooled sugar water and then add vodka. Stir. If you don't have a food processor just mince up the raspberries by hand, I did this myself and it worked fine.
3. Pour into large steeping jar or bottle. Seal and store in cool dark place. Steep for 2 to 3 weeks, shaking every other day. (I put mine in the back of our kitchen closet)
4. Pour mix through strainer to separate solids. Using cheesecloth will remove more impurities. You can also use a coffee filter!
5. Use funnel to pour into small individual bottles, tie ribbon around the fun red liqueur and voila! Makes 4-8 gifts depending on bottle sizes. Cost is about $5 to $10 dollars per gift depending on vodka and individual bottle cost.
Other fruit options include but are not limited to: vanilla bean, simply slice in half and place in storing. I recommend steeping this a month. Orange or lemon peel (avoid rind). The bottles store for one year.

my only mister

I have a very meaningful relationship with Mr. Coffee. He's reliable, satisfying, consistent and uncomplicated. While I love my weekend routine of coffee brewing at home, I also look forward to trying new coffee shops here and there. My absolute favorite coffee shop is Saint's Cafe in State College, Pennsylvania. While in school and on a typical college budget, I would pick up an extra table (I was a waitress) or skip on a pizza slice (at 2 am) so that I could afford my coffee habit. I can't explain how a simple latte at this place would instantly snap me into bliss. Even now traveling back to State College, one sip takes me back to football weekends, crisp fall air and carefree afternoons. Below you'll find my 4 favorite coffee shops and menu choices. Happy Brewing.

Saint's Cafe
Vanilla chai latte with soy milk & a lemon poppyseed muffin
123 West Beaver Avenue, State College, Pennsylvania

Café Grumpy
Hot apple cider & a chocolate cupcake
224 West 20th Street, New York, New York

Jupiter Outpost Cafe
Pumpkin spice coffee
1139 West Fulton Market, Chicago, Illinois

La Maison du Macaron (previously Madeleine Patisserie)
Café au lait & blueberry macaron (but really any flavor, I love them all)
132 West 23rd Street, New York, New York

thumbless

Out of all the skills that were passed down from my parents, being able to garden was not one of them. No matter how hard I try, my plants always die. My mom has sent/gifted me dozens of plants for birthdays or housewarmings and no matter how hard I try, they always die within a few weeks. I have managed to kill both a cactus and a bamboo plant which is seemingly impossible. I have the anti green thumb which made me wonder where that saying came from. There are many different stories but one that seems to make the most sense is when gardeners handle pots which have green algae around the base and outside, their fingers (thumb) become stained green. I'm trying yet again this year to grow both basil and mint. So far the basil has sprouted but the mint stays hidden (probably dead before I even planted it). I am determined to have one plant live long enough so that I can harvest it for a pizza, drink, salad, etc. Here's to hoping and maybe a light green thumb.

guac-a-mole-me

While in sunny Charleston, South Carolina over Memorial Day weekend, I celebrated a good friend's birthday. Her mum took her out for a 2 hour shopping trip so all of us visiting were able to get to the market and prep for the surprise party. I contributed with fresh guacamole which turned out better than I had anticipated. I went out on a whim having that this was the first time I was making it from scratch. I doubled the recipe since I was making it for a party of 10. It took 30 minutes (mostly because I was eating and talking between) and came out delish! I think I'm going to make another batch this weekend to enjoy in the park.

Ingredients
2 ripe avocados
1/2 red onion
1/2 tomato
1-2 serrano chilies or jalapeños
1 lime
2 tablespoons of cilantro leaves
coarse salt to taste
fresh grated black pepper to taste

Cut the avocados in half and remove the seed. Scoop avocado from peel. Usually I cut up the avocado into small pieces to make mashing easier. Place in mixing bowl and mash with a fork. Chop your onion, tomato and cilantro leaves, add to avocado. Remove the stems and seeds from your chilies or jalapeños and dice up. Add to mixing bowl to taste. Be sure to taste as you go so that you don't make it too spicy! Add salt and pepper to taste. Cut your lime in half and squeeze both halves into mixing bowl. Most of the recipe is done to taste because your fresh ingredients will vary. Enjoy!

fish dish

I'm not much in the kitchen past breakfast foods. However in hopes of eating better and crossing off a personal 'to-do' of learning to cook, last night I prepared panko crusted tilapia for dinner. The entire dish took 30 minutes to make from start to finish and was easy as can be. It was also not only edible but delish. I escaped with only one burn on my hand. The dish cost about $8 which if you know about NYC, you can't even get a sandwich under that for lunch. Here's the recipe I used but mostly just for the ingredients. Once you get it all on the table, it just makes sense how to go about it. I also did not bake my dish but broiled it because it took only 7 minutes per side and everything I bake, burns. Enjoy!

perfect pair

Whenever I'm at dinner or thinking about making dinner it always stumps me on which wine to pair with which food. I had clipped out a cheat sheet from a magazine years ago which I recently found again and thought I'd put to good use. It's simple, useful pairings makes selecting a wine easy as can be. I'm sure there are tons of opinions about which could be flip flopped but for now, this will do. Enjoy!