(source)
She is a hot mess. I love that she doesn't care how she looks in public.
1.24.2011
bangs and brit
So I went to bed semi-early and woke up at 12:30 am and could not sleep! I stayed up for a long time. Long enough to cut myself some bangs. I wonder how many insomniacs have an improptu hair style change during the hours that they cannot sleep? At least my hair doesn't look like our girl Britney's.
(source)
She is a hot mess. I love that she doesn't care how she looks in public.
(source)
She is a hot mess. I love that she doesn't care how she looks in public.
1.23.2011
orsay turns to chew
Restaurant Orsay is mine and Ben's go to place for excellent food and service. Unfortunately, Orsay was bumpin and we did not have reservations, so we were unable to eat there. We decided to go to Orsay's sister restaurant, Chew. Just like Orsay, Chew strives to use local ingredients. We had a three course meal with a nice bottle of wine, YEAH! Love having an appetizer, entree, and dessert at a great restaurant and not feeling like I just birthed a food baby. Quality over quantity, fo sho!
I usually don't order meat at restaurants, but I now know how important it is to support restaurants and farmers who believe that food should be humane and environmentally friendly. I'm voting with my dolla dolla bills y'all (or at least Ben was on this one). I LOVE good food and so does my belly, and I am so happy Ben made me realize food meant more than BK chicken tenders (reminds me of childhood, once a week treats) and french fries (don't worry... my palete still has a love for fried potatoes).
1. steamed mussels in a red curry broth with crispy shallots, cilantro (sorry but EW), basil (YUM!), and toasted baguette.
2. my dish: duck leg confit with baby bok choy, braised fingerling potatoes, and star anise broth (don't worry I have no idea what star anise broth is either, but it was tasty and I finished my portion).
3. wine that didn't make my tastebuds cringe.
4. Ben got the braised short rib with creamy polenta, braised swiss chard, pine nut gremolata, and red wine jus... I did not use flash or color in the restaurant hence the reason why Ben's plate looks like a pile of you know what.
no picture of our dessert which was a green tea cheesecake (didn't taste the green tea?) on a ginger crust. so good, but what isn't good that involves cheese and sugar?
I usually don't order meat at restaurants, but I now know how important it is to support restaurants and farmers who believe that food should be humane and environmentally friendly. I'm voting with my dolla dolla bills y'all (or at least Ben was on this one). I LOVE good food and so does my belly, and I am so happy Ben made me realize food meant more than BK chicken tenders (reminds me of childhood, once a week treats) and french fries (don't worry... my palete still has a love for fried potatoes).
1. steamed mussels in a red curry broth with crispy shallots, cilantro (sorry but EW), basil (YUM!), and toasted baguette.
2. my dish: duck leg confit with baby bok choy, braised fingerling potatoes, and star anise broth (don't worry I have no idea what star anise broth is either, but it was tasty and I finished my portion).
3. wine that didn't make my tastebuds cringe.
4. Ben got the braised short rib with creamy polenta, braised swiss chard, pine nut gremolata, and red wine jus... I did not use flash or color in the restaurant hence the reason why Ben's plate looks like a pile of you know what.
no picture of our dessert which was a green tea cheesecake (didn't taste the green tea?) on a ginger crust. so good, but what isn't good that involves cheese and sugar?
HAPPY EATINGS!
1.22.2011
before and after
1. yummy beers: Chimay, Choklat (dessert in the form of strong alcohol), and Storm King.
2. green smoothie the next morning after said beer. in the mixture: pear, banana, hearts of romaine (I usually use spinach, but was out), and water.
1.20.2011
ready, set, go!
One thing I love to do, is make dinner (any food, for that matter) at home. This saves money, although it takes time planning and searching, and you know all the ingredients going into your bod, even if it is 1 stick of butter, thank you Paula Deen, "HEY Y'ALL!"
I present to you black bean chili topped with avacado and sharp cheddar and homemade biscuits with sharp cheddar. Cheddar is so yummy, no?
black bean chili (makes 6 servings):
ingredients:
1 tablespoon extra virgin olive oil or vegetable oil
half of an onion (I used a red one because that's what I had on hand)
3 carrots, peeled and diced
2 cloves of garlic, minced
1 14.5 oz can of stewed tomatoes
2.5 cups of dried black beans soaked and drained
3.5 teaspoons chili powder
1 teaspoon cumin
1.5 - 2 teaspoons cayenne pepper (depends on your level of hotness)
salt and pepper to taste
1.5 - 2.5 cups of organic chicken stock (I eyeballed this)
1/2 cup of frozen corn
toppings (optional):
avocado
sour cream or greek yogurt
your choice of shredded cheese
cilantro
directions:
heat oil in stockpot on medium heat. add onion and carrots and saute for about 4 minutes then add garlic. pour in stewed tomatoes, black beans, and seasonings. add in enough stock so the chili is not too runny (unless you want soup?). lastly, add in corn. let this all cook together for an hour or longer.
cheddar biscuits adapted from Paula Deen (makes 10 - 13):
ingredients:
2 cups all-purpose flour
1 teaspoon sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 stick of butter or 8 tablespoons, cubed
1.5 - 2 cups sharp cheddar
3/4 cup milk
directions:
preheat your oven to 410 degrees. mix flour, sugar, baking powder, and salt together. add in the cubed butter and mix until it resembles cornmeal then add in sharp cheddar. slowly incorporate the milk into the dough. put dough on a floured surface and roll out to a 1 inch thickness.
grab a biscuit/cookie cutter or a small (wine) glass and cut out pieces, be sure to place down hard enough that you do not have to twist the cutter. place the biscuits on a greased pan and bake in preheated oven for 10-12 minutes. turn the oven up to 425 degrees and bake for another 3-5 minutes.
I present to you black bean chili topped with avacado and sharp cheddar and homemade biscuits with sharp cheddar. Cheddar is so yummy, no?
black bean chili (makes 6 servings):
ingredients:
1 tablespoon extra virgin olive oil or vegetable oil
half of an onion (I used a red one because that's what I had on hand)
3 carrots, peeled and diced
2 cloves of garlic, minced
1 14.5 oz can of stewed tomatoes
2.5 cups of dried black beans soaked and drained
3.5 teaspoons chili powder
1 teaspoon cumin
1.5 - 2 teaspoons cayenne pepper (depends on your level of hotness)
salt and pepper to taste
1.5 - 2.5 cups of organic chicken stock (I eyeballed this)
1/2 cup of frozen corn
toppings (optional):
avocado
sour cream or greek yogurt
your choice of shredded cheese
cilantro
directions:
heat oil in stockpot on medium heat. add onion and carrots and saute for about 4 minutes then add garlic. pour in stewed tomatoes, black beans, and seasonings. add in enough stock so the chili is not too runny (unless you want soup?). lastly, add in corn. let this all cook together for an hour or longer.
cheddar biscuits adapted from Paula Deen (makes 10 - 13):
ingredients:
2 cups all-purpose flour
1 teaspoon sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 stick of butter or 8 tablespoons, cubed
1.5 - 2 cups sharp cheddar
3/4 cup milk
directions:
preheat your oven to 410 degrees. mix flour, sugar, baking powder, and salt together. add in the cubed butter and mix until it resembles cornmeal then add in sharp cheddar. slowly incorporate the milk into the dough. put dough on a floured surface and roll out to a 1 inch thickness.
grab a biscuit/cookie cutter or a small (wine) glass and cut out pieces, be sure to place down hard enough that you do not have to twist the cutter. place the biscuits on a greased pan and bake in preheated oven for 10-12 minutes. turn the oven up to 425 degrees and bake for another 3-5 minutes.
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