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Guacamole

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I find the phrase “holy guacamole” somewhat misleading. Holy things are revered. They are viewed from afar. They are stored in stone cathedrals and world museums.

They are never scooped onto chips, dolloped onto quesadillas, or spooned directly out of the bowl.

By these guidelines, this is decidedly unholy guacamole.

Cinco de Mayo was as good of an excuse as any to buy avocados and make my favorite electric-green dip. I generally try to limit my produce purchases to those grown locally, but the convergence of both a holiday AND a dinner invitation were enough to merit an exception.

The cilantro on the porch, however, was ready to harvest! After researching HOW to harvest cilantro without killing the plant and preventing future growth, I went to the balcony armed with scissors and a bowl and voila! Really fresh cilantro!

Guacamole is one of those things that can be prepared “perfectly” in a million different ways. Some guacs are smooth and creamy, some are chunky and spicy, some have tomatoes, some don’t. Personally, I’m in the no tomato camp. If I want tomatoes, I’ll eat salsa from the other dip bowl, thank you very much.

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Roasted Red Pepper Pasta

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Roasted Red Pepper Pasta

There aren’t enough sauces, ingredients, shapes, cheeses, or styles in the world to burn out my love for pasta. If anything, it seems my taste for the stuff has only expanded since I started this blog; my childhood pasta preferences were limited exclusively to spaghetti with butter and parmesan cheese, and now I favor short, thick pasta dressed in zesty, flavorful sauces. There’s really nothing like writing a food blog to force me into trying new things. And as much as I want to make some of my favorites over and over again, then I’d have nothing new to tell you about! (However, if you haven’t already tried the Penne alla Vodka, you should really make it your top priority.)

Well, maybe your second priority. Because I’m pretty darn happy with this one, too.

All the bits and pieces

Roasted red peppers are pretty easy to come by at the grocery store. Yes, I know that fresh red bell peppers are EVERYWHERE at this time of year (at least in North Carolina), but for a quick and filling weeknight dinner, I went with these. Plus I already had them in my pantry and it was time to use them up.

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New Years Pensive, 2013 Edition

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The sun sets

The New Year always offers such a nice, fresh start. A blank slate. New calendars, a few months with no plane tickets to buy, no approaching major holidays (or holiday parties). But I don’t exactly believe in New Years Resolutions. You can probably guess why. I don’t think I’ve ever made one that really worked. Often, my goals and resolutions are tied heavily to a season, a school year, a semester, or a show. But at this point in the year, I do like setting a few little goals for myself. Some specific, some general, some philosophical, some pragmatic.

At the risk of over-sharing, here’s a list of some little wants, needs, goals, and plans I have for the coming year.

  1. Cultivate a garden worthy of hobbits.
  2. Go outside every day (commuting and errands don’t count, no cheating).
  3. Explore salads.
  4. Don’t let the groundhog scarf up all the baby plants in the garden this year.
  5. Don’t freak out if the groundhog scarfs up all the baby plants in the garden this year.
  6. Join a CSA.
  7. Floss, dang it.
  8. Complete my watch-all-the-Disney-animated-features-in-chronological-order-of-release project (next up: Lady and the Tramp.)
  9. Learn to cook Swiss chard. Also, eggplant.
  10. Get. A. Passport.
  11. Give generously.
  12. Drive the Blue Ridge Parkway in October or BUST!
  13. Throw a Harry Potter theme party.
  14. Visit my sister.
  15. Write more.
  16. Read more.
  17. Laugh till I turn a little purple more.
  18. Call my grandmas more.
  19. Send fifty surprise letters.
  20. Don’t wish away any months, weeks, days, or hours. Each is rare if not unique.

That’s probably not all. But it feels like a start. Some things to look forward to.

What’s on your mind for 2013?

In the Tulips

Charred Corn Salsa

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Charred Corn Salsa
It felt like spring the latter half of this week. The sun was shining, the last of the snow that has persisted in our street for weeks has melted, and it was nice enough to wander about without a jacket. The thrill of the weather finally breaking is one of my favorite moments each season!

Ingredients
Perhaps associated with the first burst of warm-ish weather, I tend to also get an itch to vacation at this time of year. It might also be years of Spring Break indoctrination, but I suddenly yearn to pack my bags for some tropical adventure! Not that I actually did a lot of that growing up, but the once or twice that we did vacation somewhere warm over Spring Break were enough to permanently spark anticipation every February. Unfortunately, we have no imminent vacation plans for this spring. So! To ease my wanderlust, I’ve settled by making some charred corn salsa.

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Strawberry Ice

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Strawberry Ice

The last three days, I think I’ve been on my first faux-cation. That’s right. A vacation that’s not real. It’s not like I’m actually even on vacation but just not going anywhere, which is a staycation. I’m not on one of those. I just emerged from one of the more intense periods of work I’ve ever experienced, culminating in a hugely successful film festival. It was fun in that mind-bending, 17-hour work day sort of way, ya know? Rewarding, exhilarating, but exhausting. And since we wrapped up late on Sunday night, it has been nearly impossible to force myself to do ANY activity that remotely resembles work: putting dishes in the dishwasher, cooking at all (seriously, I feel like I’m at the beach, we’ve been eating at restaurants with patios to take advantage of the nice weather), grocery shopping, nothing. Each time I’ve tried to get something done, I drift into daydreams of real beach vacations, lazy days in the sun, and the slower pace that simply MUST be coming soon.

But I miss you guys. I miss testing recipes, playing with food, editing photos, and writing to you. So I finally got myself back on track, though admittedly, the “recipe” that follows is vacation-inspired, and possible even in a stress-triggered faux-cation.

I made some dang strawberry ice.

Strawberry Iced Lemonade

Why? Because summer is coming, which brings lemonade. And strawberry lemonade is the best lemonade, and hiding strawberries in ice cubes seemed like fun! It’s an easy, splashy way to step up your beverage game at summer cookouts and spring brunches. And all you need to make it is ice, sugar, water, and your favorite ice cube tray.

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Money Where Your Mouth Is: The Fall and The Year

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Im-not-totally-crazy

On January 1st of last year, I began meticulously tracking my food purchases, both for groceries and for dining out, to see how much of my money was going toward locally-produced & sustainably-grown food. It was a daunting task. I logged every receipt, made notes of my cash use at farmers markets and on nights out, and even calculated the market value of the produce grown in my garden plots. Though I originally planned a monthly post documenting my progress, life did what it does and I ended up grouping together the months in roughly seasonal quarters. Now, having tracked for a year, I wanted to take a look back at my spending to see how I did.

But first: a brief moment to discuss my September-December expenses (since, you know, that just ended).

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Breakfast Crostinis

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Weekend!

Weekend!

This is one of those rare weekends when I have not a single show to work. I love working in performing arts, but oooooh how I do relish these weekends with minimal events.


I feel like a superhero the Friday before a full weekend. So many potential things to do… elaborate cooking projects! Sleeping in! Planting seeds! Reading on the porch!

And of course, the opportunity to make fancy breakfasts. Or at least something fancier than a poached egg and an apple, my normal morning fare.

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Cranberry Maple Granola

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Hi.

I’m finally clearing out the dust bunnies and cobwebs from my little food blog, which has been somewhat abandoned on a shelf for a while while my job has been the focus of my creative energy. The last six months have been exhilarating, exhausting, and exciting, but as a result, I’ve felt culinarily dead inside. I’ve been in triage mode: cooking only the fastest and easiest recipes in my arsenal (that is, when I cooked at all) and focusing on meals that made lots of leftovers so I only needed to cook every few days. Finally though, the muse is slowly re-awakening. I am interested once more in trying out new recipes, and more importantly, taking twice as long to make them so I can take pictures of the process to share with you.

But I’m not jumping back into the deep end, exactly. What I needed was some granola, and when I felt pretty meh about the options available in the cereal aisle, I grabbed a canister of oats ran for it, deciding I’d figure something out when I got home. And thanks to my sister’s excellent Christmas present, I found the answer pretty quickly: a ridiculously easy granola recipe with only three ingredients. I decided to add a fourth, but only because I had some cranberries in the pantry.

I’ve made granola before, and I’ll be honest, there are a few reasons I don’t make it very often. First, I go through phases with yogurt, so it’s not something that strikes my fancy very often. Second, it’s kind of a hassle to round up all the ingredients. So this recipe, with only oats, salt, and maple syrup, sounded too good to be true. BUT IT ISN’T.

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Rhubarb Marlow

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Though the last few months have been a meteorological roller coaster here in Colorado, the temperatures that now soar up near or above 90 every day indicate that summer has finally arrived in full. The air conditioner in our apartment can hardly keep up with the summer sun, blazing through our western-facing windows on its long descent toward the mountains. Fortunately, our freezer faces no such challenge and can house within it a treasure trove of icy treats perfect for combating the summer heat. And what better way to welcome the arrival of the season than with a dessert that features one of its most celebrated fruits?

Ahhh, rhubarb. Such pretty stalks. Such poisonous leaves. (Seriously, don’t eat the leaves.) And such a short growing season that it’s best to indulge heavily when it finally appears. I can hardly prevent myself from making into my favorite Rhubarb Crisp, but in an effort to broaden my horizons, I dug into a very, very vintage cookbook to find some new ideas. To my delight, I discovered marlow, a dessert that is now so out of the common psyche that when I poked around to learn more, I couldn’t even find it on Wikipedia.

From what I’ve pieced together, marlow is a marshmallow-based dessert that can either be frozen to mimic ice cream or chilled to mimic mousse. It can feature a variety of flavors as the marshmallow, sugar, and heavy cream act as a clean canvas onto which you can paint rhubarb, cherries, chocolate, butterscotch, or anything else you want to eat for dessert. After the fruit (in this case) is cooked down with sugar, the marshmallows and whipped cream are mixed in to create a frothy, fluffy mixture ready for freezing.

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Workday Breakfast Burritos

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Easy Breakfast Burritos
When I moved to Columbus last January, Brad and I encountered a major first: we began working on the same schedule. With my former life in theatre and Brad’s many years of graduate and then law school, we always operated on schedules that left us with very few hours that we were both at home. But now, both working very regularly-scheduled jobs close enough that we actually carpool, we suddenly found ourselves facing a dilemma: who has to get up first?

Simple ingredients
For lots of reasons, I was the lucky winner to set my clock earlier and use the shower first. I like to pack my lunch in the morning, I blow-dry my hair, I could daudle around a bit. And one day, for a treat, I made us a hot, freshly-cooked breakfast. It wasn’t a major affair: there were no biscuits, no gravy, no French toast or quiches. But it was hot, it was savory, and it was DELICIOUS.

It was this breakfast burrito. Don’t be afraid! These take about 10 minutes to make, start to finish, and they take fairly basic ingredients. Sure, you can gussy up a breakfast burrito with sausage, bacon, peppers and onions, all kinds of things: but the basics are utterly delightful and allow for quick, weekday breakfasting.

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