Chaos, Cookies and Creativity...

When life dishes up chaos I often procrastinate by piling another dish with cookies... and other culinary items all while crafting... perched on the floor of Kasa K.  


Top ways to tell when my plate runneth over... 
1- You find me sitting on the floor, a lot.  Often quite.  Old school Indian Style.  There is something grounding about this position.


2- I start inviting you over for dinner and gifting you baked items.  Almost daily.   (Now I see why I was writing so much in the blog circa 3 years ago.)


3- My best ideas revolve around paper products, beads or books that I want to write.


What is it about chaos that brings creativity (and often in my case, chicken)?  I read once that artist need to be in a depressed emotional state to create their best work so does my best work come from high levels of anxiety and stress?  So far this week, I made two entrees, one soup and two types of cookies.  Oh yes, and I made a pair of earrings, holiday cards, visited a knitting shop and I am signed first pottery class. (And am currently typing while sitting on my floor).  


In efforts for my creative outburst to be more productive (than adding to my calorie count), here are the recipes from this week's sweet items of procrastination:

Caught between two deadlines Chocolate Chip Cookies
Adapted from The Great Book of Chocolate

Makes 12-18  cookies, depending on how much dough is consumed in the process

(On December 8, 2010 there were 11 cookies created)

1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
8 tablespoons (1 stick) unsalted butter, cold, cut into 1/2-inch (1cm) pieces
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 1/4 cups all-purpose flour
1/4 teaspoon salt or 1/2 teaspoon flaky sea salt
1 1/2 cups semisweet chocolate chips
1 cup  walnuts or pecans, toasted and chopped

Adjust the oven rack to the top third of the oven and preheat to 300F (150C). Line three baking sheets with parchment paper.

Beat the sugars and butters together until smooth. Mix in the egg, vanilla, and baking soda.

Stir together the flour and salt, then mix them into the batter. Mix in the chocolate chips and nuts.

Scoop the cookie dough into 2-tablespoon (5cm) balls and place 8 balls, spaced 4 inches (10cm) apart, on each of the baking sheets.

Bake for 18 minutes, or until pale golden brown. Remove from the oven and cool on a wire rack.

Store at room temperature in an airtight container for up to 3 days.

____________________________________________

Save the Work for Tomorrow Snickerdoodle Cookies

Adapted from Martha Stewart Cookies

2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
16 tablespoons (2 stick or 8 ounces) unsalted butter, at room temperature
1 3/4 cups sugar, plus more if needed
2 tablespoons ground cinnamon, plus more if needed
2 large eggs

Preheat the oven to 400°, with one rack in top third and one rack in bottom third of oven. Line baking sheets with silicone baking mats or parchment paper; set aside.

Sift together flour, cream of tartar, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with a paddle attachment, combine butter and 1 1/2 cups sugar. Beat on medium speed until light and fluffy, about 2 minutes. Scrape down sides of bowl. Add eggs, and beat to combine. Add dry ingredients, and beat to combine. At this point, I chilled the dough for an hour (or you can overnight) before scooping it, because I otherwise found it too difficult to scoop into balls and roll but the original recipe doesn’t find this step necessary.

Once dough has chilled, in a small bowl, combine remaining 1/4 cup sugar and the ground cinnamon. Use a small ice-cream scoop* to form balls of the dough, and roll in cinnamon sugar. Place about two inches apart on the prepared baking sheets. Bake until the cookies are set in center and begin to crack (they will not brown), about 10 minutes, rotating the baking sheets after five minutes. Transfer the sheets to a wire rack to cool about five minutes before transferring the cookies to the rack. In theory, they can be stored in an airtight container up to one week, but I say good luck wtih that.

Which Came First--- The Chaos or the Chicken?

Well, according to Carolee Bondurant, previous owner of my local Radford business, and the card she gave me for my 23rd birthday, it was the chicken.  Almost 9 years have passed and we all know that the chaos  always floats to the top! 

These days I am working out of of Chaos on K.  Yes, there are new recipes everywhere recently... personally, professionally--everywhere but my kitchen.

I digress.

While creating just the right filing system in my new home office, I came across a journal which reads on the front:

"You must have chaos to give birth to a dancing star".  In this said book purchased from a Carolee owned Encore, circa 1997, was a business plan and sketch logo for the original  Chaos&Chicken.  In this form, Chaos was a kitchen store with a cafe.  A cafe that made amazing chicken salad.  A kitchen store that had a mix of vintage and modern with a sprinkling of gifts and stationary in between.  This concept was explored several times during my tenure as a small business owner.  Once when we were considering an Encore renovation, once when I was contemplating purchasing The Coffee Mill and in my final days when I was thinking about all I was leaving behind.  In between, over the last 13 years, Chaos&Chicken has been used as a label for a line of food I gave for Christmas, inspiration for hand painted, mixed media birthday cards (as seen above, to right), a blog and even a book title with a few chapters constructed. 

As I sit in my shoebox, flipping through my 1997 plan for the concept I realize that for me Chaos&Chicken is organic (as all chicken should be) and will continue to change over time.  Chaos&Chicken represents me, my passions and my dreams.  Chaos&Chicken is a figure of speech, a term of endearment and often a metaphor for this life that is my own.  No matter the recipe, the year, the location or the plan-- life always dishes up chaos, some good and some bad-- but when served with a side of chicken (or lamb), shared with colorful characters and good music, it always seems a little more manageable. 

Did the Chicken Die?

This was the subject of an email I received in my chaos&chicken box this morning. 

Yes, I am aware that it has been 33 days since my last post.  And yes, I am aware that my last post really had nothing to do with my chaos or cooked chicken.  And yes, my dear culinary friends, I appreciate your concern for my quiet blogging nature.

Truth:
Amidst all the chaos that is my life, I have not had much to say.  Yes, the former shopgal that you all knew for speaking is silent.  No worries, it is a happy silence.  Though this summer has been a savory one-- sprinkled with just the right amount of spice, I am not ready to give up the recipe... not just yet.  And on the real cooking front, truth be told, I am dormant.  The closest to cooking I did was my Tiramasu, which if I am honest to myself is merely assembly.  Assembly that yielded lots of pleasure, but assembly all the same. 

So rest assured readers, I am okay.  Better than okay.  I am still chaotic.  I still have chicken in my future.  If not preparing, I am still eating and soon, soon my friends, I will be speaking in the culinary metaphors you have grown to love on a consistently chaotic basis.

xoxo,
Chaos on K

365 Days

365 days ago I had just returned home from being with family after my mother was ill.

365 days ago I had just created amazing foods for the graduation of a dear friend including my now famous cantaloupe and asparagus salad.

365 days ago I had just turned in my last set of grades at VA Tech and Radford University.

365 days ago I was beginning to prepare my little house at 409 in the 24141 zip code for sale.

365 days ago I was there preparing this dish below for dinner.   It was amazing. 

A lot can change in 365 days... but when you look at, a lot is still the same.  Tonight I will prepare this dish again.  On K.  In 20037.  I will add more lemon.  It will still be amazing.

Asparagus, Goat Cheese and Lemon Pasta
Adapted from Bon Appetit

1 pound spiral-shaped pasta
1 pound slender asparagus spears, trimmed, cut into 1- to 1 1/2-inch pieces
1/4 cup olive oil
1 tablespoon finely grated lemon peel
2 teaspoons chopped fresh tarragon plus more for garnish
1 5- to 5 1/2-ounce log soft fresh goat cheese (the pre-crumbled stuff will not melt as well)
Fresh lemon juice to taste (optional)

Cook your pasta in a large pot of well-salted water until it is almost tender, or about three minutes shy of what the package suggests. Add asparagus and cook until firm-tender, another two to three minutes. Drain both pasta and asparagus together, reserving one cup of pasta water.

Meanwhile, combine olive oil, lemon peel, tarragon and cheese in a large bowl, breaking up the goat cheese as you put it in. Add hot pasta and asparagus to bowl, along with a couple slashes of the pasta water. Toss until smoothly combined, adding more pasta water if needed. Season generously with salt and pepper, and lemon juice if you feel it needs a little extra kick.

A Typical Sunday Feeding the Soul and Stacey

I try to be spontaneous.  I hate it when people predict me.  I despise the concept of a box. But on Sundays, my friends,  Sundays I have always been as predictable as the paper delivered to my doorstep.  As square as the box my latest shoes arrived in.  The characters and recipe in a Sunday meal might be spontaneously chosen but the core ingredients are a foundation that I rarely stray from--- food, friends and fine reading. 

And for this Sunday's meal...
For the character I chose a G*.  A G who loves good food and words as much as I.  A G who showed up while I was working at my client's shop--- Hello Cupcake.  A G who is always up for a trek across town.  A G who saw a run down building and immediately imagined (as I) a loft and restaurant downstairs run by a S.  A G who told me today we should form a band called G and the M Ds, with a straight face and I am certain meant it. 

The food was brought to me in the form of lunch eaten at Bus Boys and Poets, on 5th and K.  I had an amazing Veggie Burger and Sweet Potato Fries.  Served with sprouts, avocado and vegannaise on a chickpea bun, this burger competed closely to the one that I had three weeks ago at another District favorite--- Open City.  As a fan of the BBand P 14th and V location, I  equally loved the new location near Union Station.  In a brand new building, the atmosphere was a little more modern than V but the decor was still eclectic.  A combination of coffee shop, bar and restaurant... throw in a little retail and it is the perfect combination of food, books and my favorite two types of beverages.  The crowd was diverse and the food was the same--- amazing.  The service was a little slow but hey, it was Mother's Day and I am learning to be more forgiving**. 

The words, well they sprinkled in all day... they were found in The Post, NY Times.  A Plethora of magazines on Food, Fashion and Wellness (or scripture as I call it) at the Church of Barnes and Noble.  They were also found in great conversation exploring life and love and pursuit of all things food.  And finally in the form of lyrics in new tunes from indie bands such as Horse Feathers and Local Natives. 

Add a very tasty Bloody Mary to the mix, four miles of walking  and all that reading... I was on my couch napping by 5 p.m.  Predictable or not, Sundays are a day of rest, rejuvenation and really, whatever makes you happy.

* Not to be confused with my two other G's.  One, though often there in spirit, words and lyrics is AWOL in physical sense on most of the seven days a week.  One is never around on a weekend and this one, well, this one is a predictable, reoccurring guest star on a weekly basis.

**On Saturday I was slightly less forgiving when I sat for 20 minutes at a restaurant I will not speak of on 17th without any service.  It is just like the kid's fable, Little Bunny FooFoo, "I'll give you three whole chances"  or in baseball terms, "Three strikes you are out."  Right now they are 1.75 chances/strikes out. 

Lads who Lunch. . .

Dear Jamie Oliver:

I think I may possibly be in love with you.

What I am certain of:

I do love your accent.  I adore how you say pasta (to be read PAST-a). I love your organic way of growing and cooking.  (Give a man a shovel, a spatula, have him sing a song or play any sort of instrument and I am known to weaken) 

I do love how passionately you chop your veggies.  Most of all I love what you stand for and I DEFINITELY love your latest initiative--Food Revolution.  Please keep spreading your mindset one state, one school system and one young person at a time.  You are showing us that 1) Reality TV isn't all bad, and 2) One person (with a TV camera and a Rolodex) can make a difference.

xoxo,

sdp

We had a healthy (no pun intended) debate recently in my office about California's decision to remove toys from Happy Meals more than 450 calories.  As a person that vows to make her (potential) future child crave sushi and brussel sprouts, I bet you can guess what side of this regulation I was on :) 

We are past the point of changing how people eat one person at a time.  Sure we can educate them but until there is more regulation from states, governments and school systems on healthy standards the majority of American's will continue to eat what is the least expensive and easiest to get.  Well, that is unless they live in DC.  A trip to Wholefoods on P Street will show you that almost every Type A Washingtonian does care about eating healthy and organic without any reservations about price, distance or the VERY long lines to get there. Initiatives like Jamie Olivers', Michelle Obama's and the state of California are a start in a very long journey to a healthier US. 

She Ate, He Ate but were they both really "eating"?

Men are from Mars and Women are from Venus. 

This morning I read an article in Newsweek while riding the Metro that says, "Women connect food to their hearts. For men, it's a different organ." Surprise, surprise.  We are different, yeah, yeah.    Another case of he says tomato, she hears avocado. 

She Ate, He Ate explores food inspired memoirs and the differences in those written by men and women.  It explains that women write about food as a substitute for love, while men write about food as a way to brag about sex. "I was sad then I made brisket and felt better."  As an emotional cook, I could not help but to relate.

I had to laugh when I read, "According to celebrity chef Mario Batali, 'There's two ways to make someone happy—both are by putting something in them.' "  I immediately went into The Office (even though I am not a loyal watcher) mode and heard, "That's what she says."

I must be the last foodie in the world to hear of blog inspired book about to be released called Cook to Bang: The Lay Cook's Guide to Getting Laid, by Spencer Walker that proves this theory.  His blog has this incredible list of recipes that in one way or another are supposed to turn your late night into a "I made eggs for breakfast". There are great one liners such as-- "Tap that Ass-paragus." Crass or not, I think it's hilarious!

I have to admit that I see cooking as more poetic and a more creative task but am happy that no matter if you are male or female, from venus or mars, we are all putting a metaphorical spin on my favorite two past times:  cooking and eating.

5 Things that Make this Foodie Happy

It is Wednesday and I am happy to report that I have already been delighted at least 5 times, culinarily (tm sdp) speaking.

Just a few of the things that have made me happy, thus far:

1. One Falafel Pita from Zorkafor's SandVeg.
I have walked by this place 400+ times less than one block from my office and never stopped. This week I did. Delightful service, delightful food, delightful price. Plus they had an entire bar of veggies and sauces you could add. 

2. A Dozen Muffins Eaten By My Intern.

I made super healthy, Stacey style buckwheat, bran carrot zucchini nut muffins for the office.  No one would eat them.  No one but Bobby.  Good ole' Bobby (Bert or Bob). And he has eaten all of them.  He may just feel obligated but I secretly think he really likes them.  Either way it makes me happy (but concerned for his digestive track).

3. Bacon Wrapped Scallops. 
Served with horseradish dip.  At a party with free wine.  Eaten while meeting great new gals.Done. Done. and, Done! 

4. Cherry Chocolate Chip Soy Ice Cream.

Last night my Minnesotian BeFri made me buy it.  And the Mango Soy Icecream.  And watch Reality Bites for the second time in three days.  I have a love/hate relationship with her (says the gal still snacking on the frozen treat, thinking of Ethan Hawke).

5. Serious Eats Blog.

My colleague sent this to me, hours ago.  I am inspired to make many, many things.  Tonight.  Instead of doing all the things I should do.  Love it.  Love her. Love procrastination. 

Porta Pops, Pop Rocks and Personal Confessions...

Last Wednesday was filled with many surprises. 

It all started with a sing-a-long,  a halt at Thomas Circle, followed by an event at Vastu with amazing treats, add in an off-color comment and finally a phone call confession that later made me question my judgment in others. 

The story is not the beginning or the end.  It is the food.  In the laws of story telling we know the muddle is the heart, and like most of my stories, the heart was in the food.   The food offered creative surprises all night long.  The mini potpies... the fondant tin foil and my two favorite Ps---- porta-pops (trade marked sdp) and poprock pieces (trade marked sdp).   

To follow the lollipop trend that has come and is on its way out was portabella mushrooms on a stick with corn pops on top---- AMAZING!  But the kicker, not photographed, was a chocolate truffle that offered a surprise as you savored the inside... a party in your mouth.  Yes, my friends... this treat was baked with Pop Rocks in the center.  PopRocks... the signature candy of my childhood, there covered in dark chocolate.  It took me to an amazing place. 

All DC events have great food and the wine always flows but no food has surprised me like the food I had last Wednesday.  It was creative, fun and quite tasty.  And the best part was that it surprised me almost as much as the phone call that ended my day.  The call and the confession and the email that follow is another story... a story best saved for the book. 

FONT YOU Cherry Blossoms!

Oh the cherry blossoms... the cherry blossoms that I was so excited for... the cherry blossoms that I could not wait to see... the damn cherry blossoms have turned me something-like-a synical, tourist hating Washingtonian. 

The people... the people are EVERYWHERE.  On the sidewalks, lined up in fours.  On the metro, taking pictures and spilling koolaid.  Crossing at the wrong time at crosswalks, maps spread open.  I know, I know--- it is "our nations capitol" and someone told me as a resident it is our job to share.  But why, WHY???? I ask must you all come this week.  In crowds.  With your families.  ALL of your family.  Or schools? In cars.  Cars that keep you at a circle for an hour?  WHY?

I have decided that when the Cherry Blossom loving tourists come to town and get their map there should be an addendum to their "Guide to DC" that says:

1. When on sidewalks please file in a single line.  64% of Washingtonians are pedestrians. We are in a hurry. You are on vacation.  We are not.

2. Stay to right when riding escalators.  The left is for the passers.  See last three sentences of tip 1. 

3. Use elevator ettiquette when using metro.  People out.  People in.  Do not let your kids jump around.  Do not bring liquids that they can spill on people on their way to work.  Again, see tip 1.

4. Enjoy the city, and the blossoms and ignore the over worked, hot, cranky Washingtonians like me. But still see tip 1, for best results. 

*FONT you:  Is all caps font in email, a loud voice, the ultimate TYPOGRAPHICAL middle finger. Trade Marked Stacey Price, used by all Epic Media Relations Staff, circa Spring 2010. 

Three Whole Days...

(Isn't that a Ray Lamontagne song?)

Once upon a time, earlier this week, I was vegan.  Yes, that's right, a vegan.  After 1 email and an hour and 10 minute of research I decided to give up meat, cheese and all animal products.  Not only was I giving up animal products but also gluten.  Oh and wine.  Wine for a week.  $50 and a trip to Wholefoods later I was stocked up on all my favorite plant based foods and ready to go.  Three whole days of veganism and I fell off the animal-free wagon pretty fast Tuesday night at a spontaneous meal while consuming Goat Cheese Lamb Ragu and a very dry Bordeaux.  It was amazing, I savored each bite and I did not turn back.  Am I sad I could not persevere for more than 36 hours?  Yes.  Do I have regrets? No.

Maybe this week I will try three more days (Ah yes, that is the Ray Lamontagne song I was thinking of) but this is an example of the "inside a box rules" I enforce and break weekly. Why is it that a gal that hates rules so much creates so many?    Lesson learned is moderation but that is a lesson that takes many, many tries for this gal what is a little bit of chicken, a whole lot of chaos and all or nothing when it comes to life. 

You've Got Mail

... And thankfully it was not another tax bill circa Encore. Seriously.

Each month my RI BFRI and I exchange mix CDs.
Finding the recycled envelope and the recycled note and often a CD recycled from the disk I forgot to burn is the highlight of my day.

This month's mix, delivered today was inspired by big hair and blogs and was my music ensemble while cooking beans (aduki style).

Thanks, JR!

Food for your Soul

Speaking of food and eating... I have been thinking a lot recently about what really feeds my soul.  Here is my short list menu for inspiration:

1. Coffee, cocktails or meals with certain friends leave me rejuvinated--- Check!
2. Magazines, blogs, books (cooking, design, business) create new knowledge--- Check!
3. Museums, Music and Making Food make me feel creative--- Check!

Good news Chaos fans... my goal is to do something each day that leaves me inspired and cooking is top on that list (please sing refrain--- more chicken, less chaos).

Today I came home to this email from a friend who has the ingredients to fall into all three of my menu items.  The meal sounds AMAZING and it was nice to hear that it was inspired by me. 

Sooo I didn't tell you about my menu yesterday... It was good.
Appetizer/snack of crispy baked chickpeas with ceyanne-chili seasoning.
Mesclun greens with cannelini beans, shredded carrots, green onion, feta cheese and a cumin-spiced balsamic vinigrette.
Sautee of Chicken, Asparagus, Snow peas and Green Onions with a Garlic-Ginger-Coconut Milk sauce (secret ingredient vanilla)...
It was Stacey inspired!

Q&A about a Friday lunch out

Did I eat a burger for lunch?
Yes I did.


Seriously? A burger? One with Meat?

Yes. I did. I will not lie.


Was it from the BRG?
Why yes. Yes, it was.


The one across the street from your office that you pretend is not there?
Yes. That one. The one that has the amazing Greek Burger I dream of but rarely speak of.


Did it have cheese?
Yes, damn it.  It did. It was amazing. Oiey Gooey. Couldn't get enough.


Did I eat the entire burger?
Yes. Yes, I cannot lie. I ate the ENTIRE burger. Bun and all. (Bun prepared with butter)


But I had them hold the sweet potato fries, right?
No.  I got them. I savored over half of them. There, I told you.


Was it good?
Yes. It was amazing. Worth every calorie. Worthy of the Bobby Flay Throwdown.


Am I feeling guilty?
Yes. Yes I am. Couldn't feel more guilty unless I was Catholic. Conversation with healthier, more fit, slightly guilty conscious would have and should have stopped me.


Unfortunately the smarter, more health conscious Stacey is on vacation... at a spa... eating seaweed and kale... and dreaming of a juicy, cheese filled, carb loaded burger. Sometimes you just have to give in.


*the guilt led me to look up nutritional value of this said meal and it is never a good sign when the restaurant does not include it on the website. Just saying... Just saying.

**image is not representative of exact burger I consumed (from Best Bites Blog).  My burger was without bacon and disappeared WAY TOO FAST for flash.  Visit the Washingtonian Best Bites for more details on BGR, The Burger Joint. 

Excuse me, but Is that an onion growing in your kitchen?

Yes, my friends, it is. 

This gal has a certified garden growing in her microscopic kitchen on K.  Organic at that.

This is what happens when you buy organic produce and do not cook enough.  I think it has artistic possibilities so I have displayed the spring bulb beside the winter berries I snatched from the tree outside.  What will happen if I let it grow?  Will it produce more onions? Without dirt?  I am my father's daughter, rumor has it he grew rocks once.

Time will only tell my friends.  But no worries... I am sure with lack of cooking I will keep you up-to-date. A gal has to have something food related to speak of!

Stay tuned for the agrarious adventures of a said Ms. Farmer Price...

WARNING- This is a tale of a SAD, SAD, SNOWY city

The stores were barren, even lastnight...

Food bloggers were twittering about no flour left in the district.

This is my neighborhood... not a soul in sight.
TV urges us to stay in...  The streets feel like the day after on a bad Sci-Fi movie.
Will we ever be able to leave again?  Will it be Spring? Will we be the same?
Please, please make it end.   

xoxo, sdp
stir-crazy and stir-frying (with not a lot of food but a lot of creativity) on K

Boxes and Babushkas

I am not sure why this is but people always want to put me in a box (please see my thoughts on boxes) and get challenged when they can't. Seriously, aren't we all this complex?  I guess not.

I was creating a snack like dinner with a friend and with a confused look he said, "I don't know... I just thought you would cook something fancier."  The other day a colleague said, "Sometimes I am surprised at what comes out of your mouth... you look like such as fashionista but you are really intelligient."  Guess what folks, I am all those things! 

Last week I was described as a Russian Babushka doll: a set of hollow wooden figures, each of which splits in half to contain the next smallest figure, down to the smallest.  The outside doll being fashion girl, followed by intellegient girl, followed by confident girl, then funny girl and finally the sensitive/shy girl.  Since this was the funniest description I had heard since 1984, I was in tears.  It is true.  I think people probably get most confused by dolls one and two and then finally when they discover five they are stumped.

My reflection of all this self-reflection lead me right back to the kitchen to the Onion Theory.  Once upon a time in 1996, Betty Kennan taught us the Onion theory in an interpersonal communication course.  We are a collective of many layers that can only be peeled one at a time.  When you finally get to the last layer you know that you have the complete trust of the individual. 

So, in food terms, no matter how you peel me, slice me, saulte me I make your dish a some-what spicy, certainly more interesting and a little more delicious.

You can not put me in a box, friends, but maybe you can put me in a babushka.

Snow Survival for Snowpacalyse 2010

Will it happen?  Will it come?  Well the people in the grocery store seem to think so.  They are calling it EPIC, PARALYZING and CRIPPLING.  Seems like the focus is on the district...

 I stopped at Whole Foods at 7 a.m. to beat the crowd and stood in line for 30 minutes. 

 There is no milk,  little bread and NO BANANAS. While others are gathering batteries and the like, here's what I have put together for my time indoors: 

SSS Kit (Stacey Snow Survival Kit )

available online soon

Hank Moody and the first 2 seasons of Californiacation

The Ad Guys in Season 1 of Mad Men

Red Wine

Hummus

Veggies

Cheese

Olives 

Greek Yogurt
Coffee

Hazelnut Gelato

Amy's Organic BBQ Chicken Pizza

Two copies of Newsweek

One Women's Health

One Cooking Light

And one great mixed CD sent RI style... 

Rumor has it that there are two snow ball fights in the city on Saturday (see Twitter and Facebook) so I am getting my throwing skills in check.  

I am ready folks... are you? 

Chaos and Coconut

So I must admit that since I have started working with my new client, Hello Cupcake, my dreams have been sugar coated... covered in Coconut Frosting.  I am IN LOVE with the Triple Coconut Cupcake in a way that only lyrical dance could show.  It is coconut cake, coconut icing with toasted coconut on top.  Seriously, it is heavenly.

This month, until February 15th when you go online to :http://www.youhadmeathellocupcake.com/ you can get a free cupcake (even the coconut one) if you give a pick-up story.  I know, clever, right? 

Clever, coconuty and even a little chaotic... just like we like it! 

Expiration Dates...

This Sunday I cleaned out my refrigerator. It was filled with items that were expired. Cream that had soured, broccoli gone bad and pasta that was passed the point of no return. This task and reflection back on an article I recently read brought my thoughts away from food and back to life, its plan and the preferred time span of each phase. Should people, places and things come with expiration dates? Is there a time limit in the nutrients they give us? Do places often become sour? If we knew the limitations when we met someone, moved somewhere or began a job would it help us to make more healthy decisions?! Would we cease the time and become more aware of the mold when it started growing before it made us sick? I am just saying... food for thought since I am lacking in the food department...


xoxo,

Contemplation on K