A few things to know

Here are a few key things to know about me.
All but one of the GIFs featured below were created by yours truly in order to showcase my creativity, digital experience and resourcefulness.

I’m always looking for new ways to accomplish goals and am energetic about learning new things. Although I don’t have energy like this until after a cup (or three) of coffee.

Multi-tasking is an everyday thing, while at work or at home.

Even when things get chaotic, I’m organized.

I communicate clearly and succinctly, whether it’s a written message or a verbal request. People listen to what I’m saying, comprehend it and take action. Even my dogs understand (because dogs are people too). They just tend to respond better when a treat is involved.

I am a leader. I take my team where they need to go.

I am productive whether I need to execute independently or in a group. “All the women [and men] who are independent, throw your hands up at me.” – Destiny’s Child

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The Random Things I Make

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This post is dedicated to my friend Christina, because she, like me, prefers veggies and always tells me how awesome my food is. 

I’m known to make some pretty peculiar things for lunch during the day. Sometimes even performing in my very own version of chopped, no mystery basket – but a bunch of random things that I decide to throw together. Here’s a taste of some of the crazy things I’ve done recently.

Just FYI – I was also testing out my fancy camera for these particular culinary adventures. Stay tuned. I’ll try and update this page with additional weirdness.

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Krispy Kale Salad
Roasted kale, apples, carrots and parmesan cheese crisps

This was very good. Lots of crunch. Hence, the krispy.

 

 

 

Tofu Scrambletofu
If anyone knows the recipe for the tofu scramble at Bouldin Creek, please share it. I’d love you forever. This was an attempt to recreate it. Still delightful. Kale, mushrooms, tomatoes and tofu with soy sauce and nutritional yeast.

 

Weird Breakfast Non-Panzanella Salad

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Massaged kale with lemon & olive oil
Hard-boild egg
Toasted Wheat Bread

Weird, but tasty. I did actually eat this for breakfast…

 

 

bagel

Bagel Salad Sandwich
(Put an egg on it)

This isn’t all that crazy, but look at that egg! I had to share a pic. Kale massaged with olive oil and cumin, tomatoes, cream cheese, everything bagel and that EGG.

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The Incredible Edible Egg

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Do you remember a few years ago when eggs were known to be hazardous to our health? Good thing that pandemic is over with because If that was still the case today, my doctor would HATE me… or perhaps he would love me because I would probably be close to death due to massive egg consumption.

Eggs are a magnificent food. They are so versatile in the ways you can cook them and their ability to pair with pretty much anything. However, the extravagance of the pairings depends on ones preference, the time of day and ones emotional and physical state.

There are so many things you can do with these babies … oh yikes no pun intended? Did I take that too far? I promise it wasn’t intended at first.

 

SOFT BOILED

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Back to eggs and their versatility. Every way you cook them creates a new flavor, new texture and ultimately a new experience. My
favorite way to consume eggs is soft boiled. I eat one at least 3 times a week. It’s easy, it’s quick and most importantly, delicious. The secret to a soft boiled egg is to boil the water first without the egg in it . Once you’ve got a rolling boil, gently place the egg in with a slotted spoon and then set the timer to 6 mins. When the six minutes is up I’ve found its easier to just keep the egg in the slotted spoon and run cool water over it. Then gently crack and peel the egg. Oh also, brown eggs are much better for this kind of experience than white eggs. Guaranteed. If you don’t believe me, try it yourself. You’ll see.

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FRIED / SUNNY SIDE / OVER EASY
Softboiled eggs have a bit more charm than a fried eggs (in my opinion at least). Perhaps its the burst of excitement that happens when you slice through the egg white. Or the delicacy associated with it,  or the fact that fried eggs are essentially the PERFECT addition to any hungover meal, and I mean any. In fact, I could tell you about some pretty weird dishes i’ve put a fried egg on. But I’ll just keep you guessing instead. Mainly due to the fact that I don’t have a reason why fried eggs work their magic,  they just do and there is really no point in questioning it.  There is also the fact that I’ve always been kind of confused between the difference of a fried egg and an over easy egg, and a sunny side up egg. As long as they have gooey yolk seeping out, it’s good.

HARD BOILED
Hard boiled eggs add a whole new dimension to salads and yet are still relatively easy to make. Hard boiled eggs also make for a quick pre-made snack. Cooking hard boiled eggs is a little different than soft boiled.

  1. Add the egg to water and then bring the water to a boil
  2. Once the water is boiling, turn off the heat
  3. Let the egg sit in the water for nine minutes
  4. After nine minutes remove the egg using a slotted spoon
  5. Run it under cold water, crack it and peel

(I find that plunging hard boiled eggs into an ice bath is typically beneficial but not always necessary)

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SCRAMBLED
The next way to cook eggs is one that doesn’t have such a precise method. There are many different variations on how to scramble eggs. I have heard so many different ways on how to successfully scramble eggs. Whisk the eggs together before cooking, crack them in the pan, use a blender to mix them with milk…. umm what? a blender? I barely ever want to bust out my blender for a smoothie. Why in the world would I want to make scrambled eggs with one?  No thanks.

My preferred method is one that I recently discovered, without even realizing how I discovered it. Seriously. Have you ever heard of mixing in a little water while you are whisking your eggs? Apparently I have, somewhere in time, I just don’t remember where… Regardless, one day I did it. I added a splash of water to my eggs and whisked it all together. Then I decided to add a good splash of siracha and whisk that in too. Truth be told… siracha is never a bad decision. Mind you this method has only really worked well for me when performed with two eggs. Basically a solo serving. Just a side note for your reference.

Once the egg mixture is whisked, I pour it into a pan heated with butter and let it sit there for a minute or two…maybe more, at least until the edges looked cooked, almost like you are cooking an omelette… almost. But then grab a spatula and mix it all up. flipping it over a little bit at a time. I have officially fallen in love with cooking eggs this way. The result is a scrambled egg that is still thick and put together. These scrambled eggs don’t need cheese. Which I was a proponent of before I figured out how to cook eggs like this. It’s true. I was never a fan of scrambled eggs unless they were smothered with cheese. You can’t blame me, because Cheese.

FRITTATA / QUICHE
Probably the best egg invention ever. It baffles me how many different ingredients you can put into either one of these baked egg dishes to make unique and delicious. The best thing about both of these dishes is that they are easy. super, super easy. Except if you make the quiche crust by hand.. then you are in for an adventure. I’ve written plenty of other blog posts about frittata and quiche (Hatch Chili, crawfish & brie, veggie) so I won’t go into it here. I mean I’ve written an entire blog post on eggs… mind blown.

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Oh one egg I forgot. The egg white in boozy drinks. Don’t turn your nose up at it. When a bartender mixes an egg white into your drink you are in for a delightful treat. Because they mix everything up the consistency turns into a frothy goodness that takes your drinking experience to a whole new level.

There’s also poached… but I’ll leave that to the pro’s for now. I’ve tried a few times with only one success. Here’s a great referenceif you feel like conquering the poached egg.

There is also the fact that eggs go into pretty much every baked good ever made.
In essence, Eggs are AWESOME. So go… enjoy the amazing egg. You really can’t go wrong … whisk it, fry it, boil it, bake it..even raw it?

I’d like to dedicate this post to the FDA and their decision to declarie eggs healthy again. Without that deceleration I’d be a complete mess.

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You’ll Never Eat Regular Pizza Again

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Would you stand out in the snow and freezing cold in order to consume some pizza? If you already answered no, stop reading, pop your frozen pizza in the oven and move on with your life.

Listen people, it’s all about the grilled pizza. I’ve only experienced it once before, but this time my mind was blown. Yes, I was standing out in the snow and cold because why would I say no to grilled pizza, cocktails and some great conversation! It really wasn’t bad and I’m sure the Harvest Sangria helped distract me from nature’s elements. Oh yea, and the hot grill I was standing next too.

So here’s how you make grilled pizzas happen:pizza2
First, you’ve got to figure out how to turn on a grill. Sorry, you are on your own on this one….

Grab a handful of dough, roll it out and make sure it’s thin then slather it with an olive oil, garlic and salt mixture. If you don’t have additional helpers, you probably want to prep several in advance so that you don’t have to worry about rolling the dough pre grilling. Transfer the dough to a parchment paper covered cutting board or flat surface that you are able to carry out to the grill easily, hopefully with a drink in hand. Put all your necessary pizza ingredients on the cookie sheet. (pesto, smoked mozzerella, sweet potatoes and arugula? All right!)

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Now mosey on outside with your friend tagging along, one of you holding the cutting board with the dough and the other one with the cookie sheet of goodies. The grillmaster needs to put the dough olive oil side facing down and then brush additional oil to the dry side. Close the grill, take few sips of your cocktail while you listen to your friend tell you an enticing, but brief story.

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Don’t forget to check the dough! Once you start to see bubbles, check the underside. If it looks a little toasty and brown, turn that sucker over. Lather on your ingredients, sauce, cheese, others with any leafy greens going on last. Close the grill again and take a few more sips of your drink. Have your friend toss you the cutting board and transfer the pizza back once the cheese looks melty and delicious.

Then you head inside, cut up the pizza and taste your masterpiece. Assemble your next ingredients on the cookie sheet and repeat the process. The best thing about grilled pizza is that you can make several different kinds and mix all sorts of unique flavors together. If you get really clever (or drunk), you can start naming your pizzas.

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When my sister and I had our grilling experience we named our pizzas man meat (because it was a pizza for a man and it had tons of meat – c’mon guys), reverse Texas (because it looked like Texas but – reverse) and kamikazee (it was our last pizza and we basically threw on everything we had left). So maybe we actually were clever, and the booze had nothing to do with it. Doubtful.

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Here are a few additional tips and tricks to make your pizza grilling experience a great one:

  1. 1. You need two people, four hands to make the grilling happen and make sure you are working with someone who you can tolerate. Even better someone you actually enjoy talking to. If not, you’ll have a lot of awkward moments and although your pizza might not go up in flames, your night might.
  2. Don’t have an agenda, or plan to sit down and eat with the family. This is one of those times when you cook, cut, eat a little bit and then head outside to go cook again.
  3. Prepare. Have all of your potential ingredients ready on the counter and have a cookie sheet with the necessary ingredients for the pizza you are about to grill up. Want one with tomato sauce, cheese and mushrooms? Put that on the cookie sheet.
  4. Keep in mind what combination of ingredients you want to try next and how much dough you have left.
  5. Always keep your boozy glass full.

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If you haven’t experienced grilled pizza, you’ve got to find yourself a grill, some dough and some crazy toppings ASAP. Yes, it seems like a lot of work but I promise it’s fun and it’s not everyday you get to make a bunch of homemade pizzas that are all unique and have precisely the toppings you choose.

To all my friends… I’m scheming to make a grilling pizza party happen very soon, so keep an eye out on your grills.

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Good folks, good food, good booze and a pool. Summertime get here soon!

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Asian Slaw

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Cole Slaw. Blah. It looks so gross in it’s regular form, and frankly, even worse as a mayonnaise laced side dish for barbeque. Oh, shredded cabbage, which is usually more white than green with a few specks of weird purple cabbage intermixed. Lame. But add a few things to it and you are on your way to flavortown… yikes, I just said flavortown.

So, I’ve been thinking about asian slaw for a LONG time and I’m really not sure why I hadn’t made it.  I kept coming across all types of different recipes but I never actually made them. Whhhyyy have I been depriving myself?

So how do you dress up a lame cold looking cole slaw mix?

Add some goodies that hover in the genre of asian, none of that Americanized fat-adding bullshit.

Edamame, shredded carrots, red onion, peanuts, red bell pepper, scallions, cilantro and even some good ol fashioned avocado.

And the dressing? Sesame oil, rice wine vinegar, ginger, PEANUT BUTTER, honey and siracha, oh goodie.

You can also just follow this recipe, that’s pretty much what I did the other night (minus the red bell pepper) and it was a hit with my guests. Served alongside a bed of rice topped with roasted salmon covered with a salmon siracha lime sauce. Everyone ate every last bit of that slaw…

Oh and here is the easiest way to cook rice in the whole world. It might take an hour, but it ends up being so much better than whatever other way is recommended. I’ve written about this rice making tactic before, but it’s on my old blog and meh, I don’t want you guys checking out that outdated thing. (even though I am trying to and working to transfer that content to this site. Someday.)

So asian slaw. do it.

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Mambo Italiano

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Just a little background on some things before we get started…. apparently, marinara and tomato sauce aren’t the same thing. They are often confused and used interchangeably but nope. The New York Times recently did a feature story on marinara. It explained the differences, how marinara is actually very simple and shared tips and tricks on how you can re-create the perfect italian sauce.

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This difference was unbeknownst to me until just recently. It’s a good thing I didn’t publish this post earlier because I definitely interchanged marinara and tomato sauce throughout the below recap of my roommates delightful Sunday night TOMATO sauce.

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It’s always such a treat when someone prepares a homemade meal, except when I’m not involved in the process at all. I start to freak out a little bit, getting antsy and poking around trying to find things I can do to help out. Unfortunately this kind of behavior doesn’t fly in our kitchen because it’s so small. So last weekend when my roommate cooked homemade tomato sauce and pasta I had to completely avoid being in the kitchen and find ways to distract myself. I was being asked questions from time to time. Although I’m pretty sure they were out of pity though because she could see how weirded out I was. Looking back I’m starting to question why I didn’t have a glass of wine already poured and why a dance party wasn’t occurring in the living room. What was I doing?

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It’s not that I don’t trust the other persons ability to cook (ok this HAS happened before) it just feels so weird that I’m not the one doing things, which may relate o a need to be in control issue. So back to my awesome roommate and the mambo italiano that was Sunday night. The smell of garlic and onion was in the air while Frank Sinatra played in the background. The tomato sauce recipe was simple, and oh so delicious. Coming from Mario Batali, one of the food networks italian “experts”, how could it not be good?

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We used homemade pasta from Whole Foods, which truth be told, I’ve never had before. Not pasta from whole foods but HOMEMADE pasta. Whaaat? Yea, I’m never buying your average joe pasta ever again. This pasta was creamy, melt in your mouth, buttery goodness good.

IMG_6172 copyAfter dinner, the tomato sauce was in abundance and so the next week was spent scouring the internet for good, somewhat unique ideas. Hence, red lentils with tomato sauce. One morning I finished off the marinara sauce by making a dish known as eggs in purgatory. Basically, an egg poached in tomato sauce. Super quick and very tasty.

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Eggs in Purgatory for One

2 cups tomato sauce
1 clove minced garlic
1 egg
Parmesan cheese
1 slice of bread

Sautee the garlic in a frying pan on medium heat (I used a small one since I was only cooking for me). Add tomato sauce and let the sauce start to bubble. Add the egg and partially cover the pan. Let cook for 5 minutes or until the whites are set and the yolk is still runny. Five minutes is probably the perfect amount of time without you having to judge if everything is set and runny. Add parmesan cheese, or any kind of cheese. Cheese! Smother the bread in the eggy-tomato sauce or eat the bread alone, dry and alone. Whatever your preference.

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If only every dish was this easy…

So there you go. Tomato sauce-a-plenty. Remember next time you want “marinara,” it’s most likely some Americanized version of the simple Italian sauce and it should really be referred to as tomato sauce, or one of the other 18 names that classify a red sauce with lots of tasty shit in it.

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drinking well at drink.well

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drinkwellHappy Hour, the greatest time of day. If you are able to get out of work fast enough and get over to drink.well, you are in for quite the treat. With a seasonal menu, happy hour drink specials that rotate monthly and drinks that are catered to your taste, the husband & wife owned establishment will open your eyes to the world of simple, yet crafted food and drink. The quaint establishment, otherwise known as an “American Pub,” has a liquor selection that goes on for days, a floor to ceiling (or close to it at least) wine fridge and a small but unique beer selection.  It’s a boozy person’s dream come true, and the food is pretty darn great too.

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Happy hour at drink.well consists of $6 “classic” cocktails, each created in the mind of their talented bartenders. Six bucks may seem like a lot, but when you think about the work and creativity that goes into each drink, you realize what a great deal it actually is. Even better, they all still know how to make a specific drink, even if it’s not featured on the menu at that time. Happy Hour also includes $1 off draught beers and $2 off wine by the glass, $1 teasers – otherwise known as bar snacks – and $1 off select sandwiches. If you solely focus on the happy hour menu, you can walk out of their spending less than $30.

booze

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Since the menu, happy hour and regular menu alike, is separated into specific drink flavors, there isn’t a particular drink that is recommended. The bartenders will ask you what you prefer, and then recommend a drink that suites your liquor preference and your taste buds, making the experience truly unique and to your liking. As for my own personal opinion, I favor gin and a bit of sweetness. My favorite drink is The Fitzgerald, which includes gin, lemon, simple syrup and bitters. However, the last time I visited I had an Old Cuban – aged rum, lime, simple syrup, sparkling wine and bitters… see a resemblance here? If you aren’t sure what you like, the bartenders will help you walk through the flavors and help you decide on a drink you will thoroughly enjoy.

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Ok, enough about the booze, now for the food. The Well Mix is a must. It’s a great before dinner play on chex-mix that is salty, savory and pairs perfectly with a sweet beverage. The Housecut Potato Chips & Dips are also a good “teaser” that can get you going during happy hour. For the main course, referred to as “commitments” on the menu, the Smoked Mushroom Mac & Cheese is to die for. I mean, CHEESE! & mac… yum! Another great option, which low and behold is on the happy hour menu as well, is the Ratatouille on Rye. It’s a version of the classic vegetable dish placed between two slices of rye bread that are smeared with goat cheese and pesto.

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As I mentioned before, drink.well is a small venue. I’m not exaggerating about that either. The place holds 6 tables that range from sitting two people to four people with only one table that will sit up to six with 12 barstools circling the bartenders. If you visit at a “hot” time, you may have to stand at one of the two tables attached to poles that stand in the middle of the restaurant. It’s still worth it though, but getting there early for the happy hour experience is definitely preferable. If you happen to snag a table, you must head to the bar/register to place your order. One of the bartenders will call your name when your drink is ready, and another will bring your food out by referencing the Uno card that is given to you upon ordering.

** Note: For dessert, drink.well also features rotating flavors of baked-in-house twinkies…
can it get any better?

All about drink.well 

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Location:
207 East 53rd Street
Austin, TX

Phone:
512.614.6683

Hours:
Tues-Thurs 4pm -11pm
Fri 4 pm – 12 am
Sat 12 pm – 12 amdrink3
Sun 12 pm – 11 pm

Happy Hour:
Tues – Fri 4 pm – 6 pm

Takes Reservations: Nope. First come, first serve.

WiFi: Yes

Website: http://www.drinkwellaustin.com/


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Red Lentils with Leftover Tomato Sauce

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**The word marinara has been changed to tomato sauce. This is why.

Has no one used leftover homemade tomato sauce with lentils? Seriously? Most lentil dishes are made with tomatoes… someone had to have thought of this already. After extensive research (ok maybe extensive is pushing it) but a few good searches using different word choices I still didn’t find anything all that helpful. Silly, silly internet… lucky for all you curious people wanting to use marinara tomato sauce with your red lentils, I’ve provided a quick recipe below. Technically, I could be the only one that wants to eat this kind of creation, actually that’s most likely the case. Oh well, if you read this you now know another way to use leftover marinara tomato sauce instead of just having pasta everyday for an entire week. BLAH.

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A majority of the recipes I looked at included curry, spices, ginger etc. the typical accompaniment to lentils. I decided against adding these because the sauce my roomie made was FREAKING DELICIOUS and there was no way I would add a whole bunch of other spices. That would most likely completely screw up everything I was aiming for. At least, I’m pretty sure.

 

{Hopefully this turns out, i’m actually writing this post as the lentils cook}

1/2 tbs coconut oil
1 garlic clove minced or diced or bothlentilingredients 2 carrots diced
1/2 cup lentils
1 cup water
1/2 cup to 1 cup leftover tomato sauce
**this depends how tomatoey you want to make this dish. I put closer to 1 cup**
1 cup kale julienned

Heat 1/2 tbs of coconut oil over medium heat. Add minced garlic and cook until fragrant. Add carrots, lentils and water and bring to a boil. Once boiling, turn down the heat, cover the pot and let it all simmer for 20 minutes. Add the leftover tomato sauce and kale and continue simmering for 10 more minutes.

Hey… this actually turned out awesome. I’m shoveling spoonfuls into my mouth as I type this.
It may look like mush, but it is delicious mush with a hint of heat.

So folks, it can be done. Red lentils with leftover tomato sauce. Byah!

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Okie Dokie Artichokie

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I’ll give you two guesses on what this post is going to be about.

Yes, an artichoke.That odd sort of tree-shaped vegetable that you are scared to pick up and have NO idea what to do with. People are used to artichokes being part of the often-times butchered spinach artichoke dip or as baby artichokes deep fried or others marinated in olive oil.

This is neither of those. This my friends, is the au natural way of eating an artichoke. No fancy smancy antics, just pulling the leaves and scraping the meat with your teeth. It blows my mind when I think about how someone figured out the process of cooking and consuming an artichoke.

Hey guys this looks interesting, let’s throw it in some boiling water and eat these weird leaf looking things.

Actually, that’s probably exactly how it went down and along the way they figured out that only the very end of the leaf is edible. Oh yea and the very middle of the artichoke, after all the leafy layers and the hairs you have to remove. Again, what a weird veggie.

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Even though it may seem strange, if done right an artichoke is a fun and tasty appetizer. I used this post as a reference for the preparation and the cooking process and the artichoke turned out super fantastic. Cut off all the necessary parts, put the artichoke face down in a small amount boiling water for 20 minutes covered, turn over and sit the artichoke on its base, cover with olive oil and salt and boil for another 20 minutes in a covered pan. Fairly easy…although I did hit a speed bump along the way.

Here is a quick lesson on how NOT to burn your pan in the process of cooking an artichoke:

  1. Even if the recipe says to fill a pot with 1/2 inch of water, put in a little more
  2. Keep your eyes on the boiling water, making sure it doesn’t get too low
  3. Have extra water nearby, just in case the water does get too low
  4. Don’t multi-task by whisking your life away with an attempt to make ailoi

artaoliYou know, burning the pan really wasn’t THAT big of deal. It’s what gave the little bit of char on the edges of the leaves, making the pictures a little more fancy. It did not affect the taste of the artichoke at all and cleaning the pan was actually really easy.

In case you are like me, attempting to do 100 things at once, and you do burn your pan here’s a way to fix it:

1 cup water
1 cup white vinegar
2 tsp baking soda

Fill the pan with water, you may want to add a little more depending on the size of the pot. Add the vinegar and bring the mix to a boil. Once the liquid is boiling, remove from heat. Put the pan OVER THE SINK and add the baking soda. There is emphasis on over the sink, because the mixture will fizz and it will potentially fizz a lot and overflow, causing everything to go everywhere. (trust me on this step, the overflowing fizz happened to me) Think of the volcano science fair project you always here about… FIZZ EVERYWHERE.

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The artichoke was amazing and the burnt pan was only a minor setback…the aioli, on the other hand, is a totally different story. I’ve attempted aioli three times and only once did it turn out right. This time, it tasted awesome but it didn’t thicken up. I’m pretty sure it was due to the oil I used. If you look for “How to make aioli” online you will come across a ton of articles that all tell you to use a different oil. mix canola and olive oil, canola, grapeseed etc. Apparently mixing extra virgin olive oil and vegetable oil was not the right answer. I think I also used an entire egg instead of just an egg yolk too, ugh. Here is the recipe I used the first (successful) time. It comes from the How to Cook Everything Vegetarian Cookbook by Mark Bittman.

1 egg yolk
2 tsp dijon mustard
1 cup natural oil (grapeseed, corn or extra virgin) – I used grapeseed
salt and black pepper
1 tbs lemon juice, sherry vinegar or white wine vinegar

1 clove of garlic (or more, depending on your taste preference) – this is a common edition to aioli but is not in the original recipe from the book.

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(The following description is my paraphrasing of the instructions Mark provides in his book)

By hand: beat together yolk and mustard. Begin to add the oil a little at a time as you whisk, a tablespoon at a time is best. Add a little more oil once it is incorporated. You can begin to add the oil a little faster once the mixture becomes thicker. Depending on how fast you are at whisking, the process should take about 5 minutes.

You can also use a machine…but blah. You can find your own recipe for that. Why didn’t I follow this recipe? I don’t have a good answer except that at the time my computer was closer than the book. Like I said, the flavor of the aioli was great and we still used some of it with our artichoke. The only issue was that it was a little too liquidy. Oh well, another day.

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How to Stay Classy on a Tuesday Night

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There’s really nothing special about Tuesdays… am I right? I know I’m right. The only good thing is maybe the $1 oyster night at Foreign & Domestic, which I have regrettably not been to yet. Tonight was nothing new. Got off work went to a new workout session called 9 Round (30 minutes of kickboxing and stuff…pretty cool). Came home starving with no prospects of food except a can of tuna, some greek yogurt, and luckily a few random salad worthy vegetables lying around. Duh tuna salad… but how do I make it tastey? So it doesn’t taste like, well, tuna salad? It’s always so boring and bland and makes you think of tuna casserole. Frankly, tuna casserole kind of scares me…. and isn’t there a rule you don’t add cheese to fish? I don’t care if the fish came in a can. For once, I will turn down the cheese.

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I’m fairly positive you can add pretty much anything to make tuna salad. I’ve even seen a recipe with cranberries and almonds. I don’t know about that, but hey everyone has their thing. I made mine by mixing together tuna, greek yogurt, quinoa, diced tomatoes and sautéed garlic and red onions. Then I decided to add pickled jalapeños. I toasted up some pita bread, poured myself a glass of leftover prosecco and took a deep breath. This really isn’t that bad. Actually, my tuna salad turned out great and the leftover prosecco was still bubbly and delicious. The prosecco may have been from Sunday night when my roommate and I were watching the Golden Globes – but hey I have a problem with wasting things. Like a serious problem, that I have gotten better at, but still…

Obviously the only thing classy going on for me tonight is the prosecco, and that’s even pushing it. But, you gotta do what you gotta do when it’s a Tuesday night and it feels like it should be Friday already.

Happy Tuesday to all! (even though it’s most likely Wednesday for all you reading this)

Other ways to stay classy:

  1. Light some candles
  2. Eat cheese! Duh
  3. Wear some lipstick.Like dark, long lasting lipstick.
  4. Wink and point at someone simultaneously oh with the a little click click of your mouth… You know what I mean, I just don’t know what to call it
  5. Paint your nails… or have someone else do it.
  6. Turn the music up loud and dance around the room. Probably best if it’s in your underwear
  7. Do something creative. Hello everyone, Pinterest is still alive and well.
  8. Go to a fancy (or not fancy) dinner with someone you actually want to talk to
  9. Make cupcakes, or any dessert type of treat or go out and get ice cream (that actually sounds like a GREAT idea right now)
  10. Just simply. Do what you love.
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