A Tale of Sourdough, Assumption and Misinterpretation

Oh... and patience. This is definitely a tale of patience.

I have a problem with patience, especially when food is involved. On a glorious Sunday afternoon where I am sure that the birds were chirping around my head, in a neighborhood that I have grown to love, at a restaurant that serves amazing carb filled heavenly sandwiches on sour dough* as fluffy as clouds, with my favorite DC dining companion... that is where this tangled tale begins.

I may have had on my rose colored glasses but I was starved... and so was my companion. Upon arriving we were pleasantly surprised when the outdoor table customers had paid and even vocalized that they were ready to leave. I mean, could the day get more perfect?

That is, until they would not MOVE. As we waited, patiently at first, we noticed their non-verbals. The woman looked angry, first at her date and then at us. The longer we stood there, the more she glared and the longer they sat. With each second we grew more annoyed, more impatient and more judgmental.

Twenty minutes later they were still sitting, fumbling with their straws and we were quite disturbed. Maybe if we go inside they will leave. NO. Maybe if we hover they will leave. NO.
The bartender tries to convince us to sit at the bar. NO. We were holding out if we had to physically remove them.

By this point, my assumption is that they are being spiteful. They are unhappy, mean people. That's it, I know it.

Finally, thirty minutes and counting they stand-up, we start to make our move and they linger... LINGER, I tell you---hugging, talking and organizing the big dog that escaped from under the table. With each gesture we grow more mad. These people were ruining our day. Our day, you know, with the sun and the birds and the rose colored glasses. Then, we see it... maybe it was the way that he glanced over his shoulder or the cold hug he gave her or the tear in her eye--- this gal was doing more than lingering onto the table, she was lingering onto a relationship that was clearly over. They were breaking up. Breaking up over pancakes, mind you.

After a caloric tuna melt my perspective changed. Maybe it was the heavenly bread or a carb endorsed state of euphoria but my sediment for Karly (this is what I named the what I first labeled hateful but now fragile, girl in the tale) had changed, I no longer felt so angry. I had misinterpreted their behavior. I made it personal as we often do. I forgot that we should not make assumptions. And mostly, I forgot to be patient. After all, I think if I were broken up over pancakes I might behave the same way. I am not sure if I would linger but I would definitely be angry. . . because---come on man, the least you could do is order a gal something on the sourdough. Geez!

*Heavenly sourdough, caloric sandwiches and people watching can be found at Stoney's Lounge
on P and 14. Remember, bring your appetite, patience and an open mind.

Funny How Life Is...

I am finding that lately my days are filled with pleasant and unpleasant coincidences. I think about someone and they call... I think "wouldn't it stink to be locked out" and I walk out without my keys. Luckily for me the positive far exceeds the negative.

Today, my coincidental surprise was of the tasty sort.

I was in VA at Crate and Barrel when spied Cheesecake Factory. I normally hate a chain restaurant but this is one that is an exception. They have an amazing salad adorned with a Cilantro Peanut dressing that I could drink if it was appropriate to. Recently they have been selling it in-house and today I kicked myself for not going in and purchasing it. I mean, seriously Stacey, it is $8 and you were there.... but I did not buy it and I regretted it since 11:03 a.m.

This evening at Trader Joes they were sampling Spicy Peanut Slaw and as any good, hungry, money saving customer I sampled it... and there it was... my dressing.... here, three blocks away, $1.99 I find a Spicy Peanut Cilantro Dressing that was so good I gobbled my salad before I could photograph it for you. (And yes, I have incorporated meat back into my diet, only slightly

Spicy Peanut Salad with Grilled Chicken
Grilled Chicken Strips
Chopped Red Cabbage
Chopped Cucumber
Chopped Snow Peas
Arugula
Mixed Greens
2 tablespoon Spicy Peanut Cilantro Dressing
Toss and Serve.

Served with the wine of the day from Best Cellars--Monarc Oliverhia Irsay and tunes from Brandi Carlise (who I plan to see October 7th!!!!!), it was one of the best meals I have had in a while. In honor of my recently read book I ate slow, with wine and good tunes... I was just alone, but not lonely. Now, tomorrow I will focus on employment of the permanent, well paying type, good hair and a fun evening... We will see what surprises these thoughts will bring me.

Chaos & Confusion in the Cupboard

I am reading a fascinating book, In Defense of Food by Michael Pollan that is making me question my eating in a way that I never have.

I like to think that I am a fairly healthy eater. At times I am a little wacky at what I put in my body but I also clearly indulge with brownies, gelato and beverages, often. No judgement! Pollan says that most of American culture has become a little too obsessed with healthy eating. I know that I go to three separate grocery stores so I can get my Ezekial Live Cereal, homemade Peanut Butter and Brown Quinoa in bulk. I eat organic veggies and little meat. I think to some this could be seen as obsessive but to me it is the norm.

The book explains that we (the health obsessed) eat for the nutrients not the food. As a culture we are positioning foods as healthy but adding nutrients like Omega-3 or pro-biotics to foods that do not typically have them. I find myself victim to this... I am a sucker for enhanced Omega-3. The problem with this is that our bodies may or may not process these manufactured nutrients.

This book, though not rocket science, has muddied up my views on soy, nuts and overall consumption.

Seven main concepts that I took away:
1- Look at label. Less is more in terms of ingredients
2- Avoid products that have health claims. If they have to "claim" it... well, you get the point.
3- Shop open markets or the peripheries of grocery. Stay away from the box.
4- Eat mostly plants, especially leaves.
5- Eat wild foods when you can, including meat.
6- Eat as the Asians do... or the French... or the Indians. Anyone except us dumb, unhealthy Americans.
7- Pay more, eat less, eat slow and with someone. Cook and enjoy your food...with wine.
That's advice I can take. So, if anyone is up for dinner, in honor of Pollan, I will cook wild and leafy foods with the promise good tunes and great wine and slow eating! Bon a Petit!

Love! Love! Love! Creative food options...

After a great day off enjoying the warm, not humid sunshine of the city, I met a friend at Bar Pilar on 14th Street for a snack and a glass of wine and was pleasantly surprised at the creative food options on the menu. I left both satisfied and inspired. This is the true test of a restaurant in my book. If I can leave wanting to re-create the dish or simply create something else then I have had a good experience. Pair this with good ambiance and great company and I will be back so soon. (Not to mention good wine and beer options!)

We were not very hungry but enjoyed Swiss Chard with Blue Cheese and Sour Cherries and a Sweet Corn and Parmesan Soup. The gal next to us was eating a Roasted Beet Salad that looked amazing. So many small plates and vegetarian options under $9 and the menu also had very temping meat options including a crisp bronzini with caper olive relish! I bet the calamari would be amazing, too!

With two small outdoor tables and a cozy outdoor scene, this is yet another 14th St restaurant I will frequent again...

No wonder this street was rated #1 Restaurant Street in DC, 2009. What a great way to start the Restaurant Week Celebration!

Aftershocks. . .

So, I decided that leaving your life is like an earthquake.

When you instigate such a change, your whole world and everyone's world around you is disrupted--- practically shaken to the core. Then in a matter of moments, or weeks in my case, the ground stops shaking and things start to find their place. No matter what the decimal the quake we know that minutes, days, weeks or in my case a month later you can have an aftershock.

Today, on M Street in Georgetown I had my first aftershock. It was unexpected , confusing and sent me straight in the arms of the barista at Baked and Wired*. One Raspberry Creme Cheese Brownie and cappuccino later I was feeling a bit back to normal. It is amazing the power of the sugar & caffeine... and later the shopping and wine.

I am not sure how far my shock was felt but if you are still in disarray and no where near the District and my sweet sugar offering, cappachino making friends, I recommend this recipe for amazing brownies... they are not Baked and Wired recipe exact but you are sure to find comfort in this staple.

Raspberry Creme Cheese Brownies
Filling:
1/3 cup sugar
1/3 cup cream cheese, softened
2 tsp. all-purpose flour
1/2 tsp. vanilla
1 large egg

Brownies:
Cooking spray
3/4 cup all-purpose flour
1/4 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt
1 cup sugar
2/3 cup unsweetened cocoa
1/4 cup butter, melted
1 Tblsp water
1 tsp vanilla
1 egg
2 large egg whites
3 Tblsp raspberry preserves

Preheat oven to 350 degrees F., coat an 8 inch baking pan with cooking sray.

To prepare the filling, beat the first 5 ingredients at medium speed of a mixer until well blended, set aside. Combine flour, baking powder, baking soda, and salt in a medium bowl.

Combine sugar and next 6 ingredients, stirring well with whisk. Add to the flour mixture, stirring just until moist. Spread two-thirds of batter in bottom of prepared pan. Pour filling over batter, spreading evenly. Carefully drop the remaining batter and preserves by spoonfuls over filling; swirl together using the tip of a knife to marble.

*Baked and Wired is my favorite DC coffee shop/bakery. Located on Thomas Jefferson, right down from my part-time gig at Anthropologie, this locally owned place is a gem! The employees always are in the best spirit, service is AMAZING and the baked goods... only a lyrical dance could express my love! As an added bonus, everything is organic... you know I love that. And plus, I am sucker for the guy that puts a heart in my very dry cappuccino. It is the little things that keep this gal coming back for more!

Lycopene and Lyrics

I am fresh from a day of food shopping, library going and hanging out with my closest DC gal pal who shares my love of all foods whole. I am in the mood to re-create the wonderful soup* I sampled at the market with all my new local grown goods.

I cannot cook, or in this case blend, without good tunes. Tonight I not only offer my recipe but I offer my music mix. Sometimes the mood you bring to your cooking adds to the outcome (Hello, did you read Like Water for Chocolate?). My mood tonight is relaxed, happy and excited for the flavors my meal and week will bring me.

On tonight's menu:
Gazpacho Soup
Fresh and light and filled with lycopene, this cold soup is as much a summer vitamin concoction as a meal.

Ingredients:
7 large tomatoes
2 Cloves Garlic, peeled
1 Large Onion, Vidalia or another sweet variety
1 Large Cucumber
1 Yellow Bell Pepper, seeded and finely diced
1 Tablespoon Fresh Lemon Juice
1/2 Teaspoon Ground Cumin
1/2 Teaspoon Red Pepper Flakes
2 Tablespoons Fresh Cilantro
1 tablespoon red wine vinegar
1/8 cup olive oil
Salt and Pepper, to taste

Preparation:
Add all ingredients other than olive oil to blender and pulse. Add oil slowly. Served chilled.

On tonight's music mix:
Can You Tell- Ra Ra Riot
Distorted Thoughts- Charlene Soraia
Fix You- Coldplay
Close Call- Rilo Kilay
Sex and ReRuns- Matt Duke
Brown Eyes- Andy Davis
Beautiful World- Colin Hay
No Time to Sleep- Tina Dico
I and Love and You- Avett Brothers
So Natural to Love- Toby Lightman

*Get ready... fall is coming and so is your favorite soup goddess... I cannot wait to make and share new recipes with you!

One pot perspective. . .

I realize that since I moved my operation to the Chaos on K one month ago I have cooked with only one pot. This pot, given as a present, was the source of great controversy in my last house... in this house it is the source of everything tasty. Funny how perspective, roles and outcomes can change in the matter of 30 days.

At the Eastern Market this Saturday I picked up beautiful eggplant, heirloom tomatoes and basil. I combined these items with onion and garlic for a Mediterranean feast for one.I started with the onion, garlic, eggplant and olive oil and later simmered in the tomatoes on low creating a ragu of sorts.I ate this dish hot and plain with fresh basil on top and a sprinkle (or two) of fresh Parmesan and the next day cold. I think that for pasta eaters it would be great with couscous or whole wheat pasta.

What's Up with All the Pizza?

So, I have been in DC for three weeks now and every restaurant that I have eaten in (except one) or read menus of, has pizza on the menu. Gourmet pizza, mind you but it's pizza. I find it very interesting.

Could we be having a pizza culinary revolution? I feel like it is a little passe... haven't gourmet pizzas been around for awhile? Guess it is a simple, cost effective option for a chef... a blank palate of sorts to showcase your creative efforts. Hell, even I ordered one at Sette the other night. It was quite the tasty meal.

Pizza was on the menu at Pontenza but for a lunch out we opted for something lighter. Located at the corner of 15th and H Streets, NW,this restaurant has all the ingredients to be a success: the food, service and ambiance was great. So far this has been this finicky foodie's favorite DC find. It is actually a restaurant, bakery and wine shop under one roof... I do love someone that can multi-task.

The atmosphere was sophisticated and the menu was creatively simple. Rich orange walls and dark wood furniture presented a professional environment for the day time and a contemporary scene for night. The food (Italian- American) was priced great--- entrees for $8 to $20. Small plates under $10. My visiting girlfriend and I split Calamari (yes, I finally ate meat again), and Caprese Arugula Salad. The Calamari was fresh, light and very flavorful. The salad was amazing--- fresh heirloom tomatoes, basil, light dressing, marinated mozzarella and arugula presented as bite size morsels. I cannot wait to go back and try one of their talked up homemade pasta dishes. Their wine list was also appealing. Not to mention that the tiramasu at their bakery next door has been in my dreams nightly since my visit. Seriously.

District restaurants serving pizza I plan to visit soon:
Vapiano
Matchbox
Agraria Farmer's and Fishers
Urbana

Will I cook pizza in the K Street kitchen this week? Doubtful, but I am sure I can cook up something other than chaos sometime soon...

Chaos in Minutes...

Move over Rachel Ray... you may have 30 minute meals but I can beat that!
Sometimes I am amazed with how fast I can whip up a meal. Really. Those people who say they have no time to cook... Who are you? and Would you pay me to teach you how? Seriously, I need a job.

I had a spontaneous dinner date last night with about 15 minutes to prepare. Nothing like a game of "Make Do With What You Got"-- good thing I have good things in the K St. Kitchen. Upon arrival I had made an Asian Salad and Tempeh with Peanut Sauce. If given more time and flexibility of ingredients I would have served the tempeh over spinach with scallions on top. But hey, I will save that for a 20 minute meal episode...

Peanut Thai Tempeh
1 package 3 Grain Tempeh
1 Tomato Crushed
1/8 cup of Soy Sauce
3 Tablespoons Vinager
1/2 Teaspoon of Red Pepper Flakes
1/4 cup Peanut Butter
1/2 tsp sea salt
4 Tablespoons EVOO

Brown Tempeh in 2tbsp EVOO and then set aside. Crush tomato and add in saute pan with 2tbsp of EVOO. Add soy sauce, vinager, red pepper and salt. Simmer. Add peanut butter and tempeh and toss. Serve warm with crushed peanuts.

The salad, I must admit was a replay from Monday's picnic so see that recipe--- no judgement, I told you I was playing "Make Do With What You Have".

A little chaos, some quick cooking and a lot of great conversation... sometimes that is all a gal needs, especially on a Tuesday night. Well, that and really great mix playing in the background. . .

My Soapbox on Boxes...

I do not like boxes.
I do not like food that comes from a box. Period. If it comes in a box it can sit on a shelf. If it can sit on a shelf without decomposing then what does it do in your body? One time I purchased cupcakes (they came in a small box, mind you) from the grocery. I was going to shellac them for a window display. As I am telling the gal at the counter this she explains that if I just leave them out they will solidify without rotting. I did it. It worked. I used to think that I had thighs... now I am wondering if they are misplaced, trans-fat cupcakes from my childhood.

I also do not like the boxes people try to place you in. People constantly do it--- admit it, you do it too! You know little about someone so you try to categorize the things you know and label them. I get it... but most of the time the analysis is all wrong and very incomplete. I am a product of my experiences and am very complicated, folks. Life is not so black and white. Or square. Well, unless you are in my bathroom.

My words of wisdom for the week: Cook fresh things and think gray. Just steer clear of cooking items that are gray... that scares me!

PS- I do like boxes that are wrapped with ribbon, boxes filled with shoes and the brown cardboard box that my sweet dog came home in, circa 2003. See, I told you... I am complicated and you can try, my friend, but you cannot label that.

Is Salad Prep Cooking?

For this gal, in the heat of the summer, in her little shoe box kitchen -- I say, YES!

In preparation for last night's Screen on the Green* I prepared a little picnic--- Chaos in the City style. Packed my cute little back pack you found three tupperware filled with summer salads, rice crackers and a wonderful chive and garlic cheese, two spoons and a water bottle filled with Famage Wine.

My three yummy salads including the quinoa dish from last week, an Asian Salad and Chickpea Chutney Salad. Fresh, light and lots of flavors. My favorite picnic food.

Asian Salad
(mix all ingredients and chill)
1/4 cup chopped Snow Peas, raw
1/4 cup chopped Green Beans, raw
1/4 cup chopped Red Cabbage, raw
1/8 cup chopped Cashews
1 small chopped Cucumber
Teaspoon Sesame Oil
Teaspoon Greek Yogurt
Squeeze of Lime Juice
Pinch of chopped Dried Hot Peppers




Chickpea Chutney Salad
(mix all ingredients and chill)
1 Can Chickpeas
1/2 Green Pepper Chopped
1/2 Red Pepper Chopped
3 Scallions Chopped
1 Clove Minced Garlic
1/8 Cup Crumbled Feta
2 Teaspoons Good Olive Oil
4 Teaspoons Red Wine Vinager

. . . maybe next week there will be warmer food, cooler weather and less thunder.


(Screen on Green: movies played on a big screen on The National Mall on Mondays from July 20 through August 10, starts around 8:30 p.m.)

Oh Mercy, Mercy Me. . .

Did you know that a beer can be a double, or triple or I think even quadruple (I could be exaggerating this one)? I may not be cooking but I am learning so much from my DC beer loving friend...

This Friday we were enjoying the roof top deck at Marvin* when I had my first triple Belgium beer. As it was explained to me, when a triple, the brewster starts with three times the ‘normal’ amount of malt in her brew kettle, he starts with more starches, he has more sugars after boiling and will end up with more alcohol after fermentation. All I can tell you is that the flavor was bold, I liked it and I probably should have stopped there!

*As a music lover I also loved Marvin--- located in the U St. District and themed after the late, great and talented Marvin Gaye. A seductive as his tunes, the inside is dimly lit with dark wood and the rooftop patio had the same feel with candles, velvet curtains and painted brick adorned with mirrors. The food is deemed amazing but we had already eaten. A very cool scene... possibly my favorite place (thus far) for a Friday evening out...

Surprise... It's Quinoa

Yes, it is back. I know, "Hello, old friend."
There was a time that I was making so much quinoa that every morning or night we were having some sort of "Quinoa Surprise"... kind of like I thought I was on the Food Network show where the chefs are given one ingredient to make 9 things... yeah, I am up for that challenge if the ingredient is quinoa. I think I may have even create a quinoa dessert. Poor Scott.

Thanks to an old friend, I am bringing it back for my 1st cooked meal. The thing I love about this grain is that it has more protein than most meats and surprise, you can make it taste like anything you want.

For dinner tonight I gave it a taste of Italy and did as the Italians do --- actually cooked, the grains at least. Baby steps back to the old (but improved) me...

Caprese Quinoa Salad
1 cup quinoa cooked in 2 cups water
1/2 cup shredded basil
3/4 chopped tomatoes
3/4 cup mozzerella, chopped
1 clove garlic, minced
2 tablespoon olive oil
2 tablespoon baslamic vinager

Serve chilled. It's that easy and very healthy. I chased my down with a lot of water and ibuprophen after a very challenging yoga class... I may be a little (or possibly a lot) sore tomorrow... or right now, it is officially morning.

Perfect for most vegetarians but I will warn you that when cooking for someone new you may want to stay away from this grain---1) sometimes the texture throws off a meat and potatoes type of person and 2) Since it is high protein and fiber it sometimes upsets the digestive track.
Yeah, lesson learned...

Ode to the Bloody Mary. . .

So, I have gotten a few emails in response to my Beer vs. Bloody Mary entry...
1- By ordering a Bloody Mary, I was not in anyway saying it was more refined... that is just my choice of beverage. It was merely an observation to Sunday morning drink specials

2- Sorry, beer lovers, based on my responses most people feel that Bloody Marys and Mimosas are more appropriate due to the nutritional value of the drink. Again, we all have our opinions. Today in the Washington Post there was a great adaption on a Bloody Mary recipe I wanted to share that not only is deemed "a health drink" but also a cure all for a morning after over indulging. Again, like opinions, we all have had one (hangovers).

Vampiro
1 serving
Created by Wayne Curtis of the Atlantic and John Myers of the Grill Room in Portland, Maine;adapted from "Stir Your Soul: Tales of the Cocktail Recipe Book" and vodka added by Chaos!

Ingredients:
Ice
2 1/2 ounces tomato juice
1 ounce freshly squeezed orange juice
1 tablespoon freshly squeezed lime juice
1 ounce vodka
1 teaspoon honey
1 tablespoon finely chopped onion
3 thin crosswise-cut slices hot chili pepper, such as jalapeno
1 dash Worcestershire sauce
Salt

Directions:

Fill a highball glass with ice.

Combine the three juices, vodka, honey, onion, pepper slices, Worcestershire sauce and salt to taste in a cocktail shaker. Add ice and shake vigorously, then pour (strained) into the glass.

*PS- I am cooking tonight so stay tuned for a Chaos made and tried recipe. I know... sounds more like an urban legend*

Living with a double standard...

As my friend I attended brunch at Belga Cafe (near the Eastern Market) we had an interesting discussion.

Why is it perfectly acceptable to have champagne or vodka before noon but not beer? Do we live in a world of alcohol double standard? Is a good Belgium beer any less refined that a Bloody Mary with celery foam? As she looked at the list of over 100 choices she decided no ...

To accompany my refined BM, I had a great savory waffle with roasted tomatoes and goat cheese. I keep dreaming about another... with maybe a bit more goat cheese. If I were making at home I would use the following recipe and serve with an herb salad.

Roasted Tomato and Goat Cheese Waffles
1/2 cup sifted flour
1/2 teaspoon salt
1 clove garlic, minced
4 eggs
1/2 cup milk
1/4 cup olive oil
1 cup goat cheese
¼ cup chopped, soaked roasted tomatoes

Sift flour and salt together, set aside. Beat eggs, milk, garlic and oil. Add goat cheese and beat until smooth. Combine with flour and cook using waffle iron.

If I wanted, I could get all of these ingredients in the Eastern Market district... with the freshest produce and herbs to the hybrid cheese options and the amazing meat counter--- I may just be in love with this city.

Kitchen unpacked but still no cooking...

Good news- everything fit in the K Street Kitchen.
Bad news- have not turned on a stove.

I am by myself so I am snacking not eating meals. SORRY. I am however supporting my
local Trader Joe's! Favorites include: 3 Buck Chuck, Edamame Hummus, Sesame Soy Rice Crisp, and Goat Milk Cheddar. YUM! Tonight I was able to entertain on $11. Seriously. Thanks, Joe!


I promise, I will cook on demand. Someone needs and app for a dinner party--- I am there. Someone wants to come for dinner---there. Someone is having birthday, baby or leave their life celebration---there. Until then, it may be me, TJ and a little chaos.

Dear K Street Kitchen,

Can you handle all of this stuff?

Really? Seriously.

I am on my way with my Kitchen Aid, Blender, Food Processor, Emulsion Blender, Cappachino Maker and much, much more.

See you soon,

Ms. Chaos

You don't know what you could have had until you go?!

Now that I am moving Scott wants to remodel the kitchen. Looks like if our house does not sale by August 1st (Going Once, Going Twice, Sold to a Very Lucky Owner??!!! Anyone? Please?!) he will stay put and remodel my little, tiny kitchen where I have slaved over the stove in solitude with no cabinet space, little counter space and no view of the rest of the house for the last five years... Seriously? That's okay. I have always said that working under such minimal conditions in my kitchen and my life has taught this gal a thing or two... about cooking, budgeting and about marketing on a shoe string.

What I have made in my shoebox kitchen this week?
1- Iced Coffee
2- Hot Coffee
3- Conversation--- some pleasant, some not so pleasant

I promise, more chicken again soon...

Things I Learned Yesterday During Chaos in My Kitchen... and House

1- Do not clean refrigerator with oven cleaner. Can result in chemical burns. True Story.

2- If one needs a moving truck and three pick up trucks to move their stuff from storage that is probably, definitely, too much stuff. I hate stuff. Period.

3- No matter how calm someone tries to stay amidst the chaos... things still get a little chaotic. Human nature.

Yes! Yes! Yes! I did it--- I cooked!

Hallelujah, I am back! Well, as back as a for-sale kitchen will allow.

Tonight I had a fellow shop gal and very close friend over to celebrate closing on her house. I am hoping that now she officially gets her check I will get mine... or at least an offer. You know, one shop gal at a time!

On any given night you could find us last summer on my patio grilling vegetables and drinking Pinot Grigio. I decided in my last few days of patio life I needed to disobey all selling-your-house rules and bring this summertime ritual back. Tonight's menu was not elaborate, it will win no culinary awards but it did bring this gal that loves to cook (and entertain) some simple pleasure
In addition to a great bottle of Cupcake Pinot Grigio and Grilled Purple Asparagus, Zucchini and Red Pepper we enjoyed one of my summer favorites...

Panzanella Salad
Adapted from Ina Garten
3 tablespoons good olive oil
1 small French bread, cut into 1-inch cubes (6 cups)
1 teaspoon kosher salt
2 large ripe tomatoes, cut into 1-inch cubes
1 cucumber, unpeeled, seeded, and sliced 1/2 inch thick
2 bell peppers, seeded and cut into 1-inch cubes

1/2 red onion, cut in half and thinly sliced
basil leaves, coarsely chopped

3 tablespoons capers, drained
For the vinaigrette
1 teaspoon finely minced garlic
1/2 teaspoon Dijon mustard
3 tablespoons champagne vinegar
1/3 cup good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Heat the oil in a large saute pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed. For the vinaigrette, whisk together the ingredients. In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Allow the salad to sit for about half an hour for the flavors to blend.

I'm looking at the gal in the mirror...or in my art?

If art is a reflection of our personalities, what does it say that most of my favorite art is of food?

I have a 12 day countdown until Chaos and Chicken packs up and hits the road. I am making final decisions as to what goes and what stays. Mostly things will stay... I am going from 1700 to a minimal 450 sq feet.

This weekend a friend asked me if I was keeping all of my art work. Over the years, especially through the store, I have created quite the collection. Today I took sometime to look it over to see if it (1) fits in my new space and (2) fits in my new life. I laughed because I had never really noticed, but a lot of the subjects are food... a Turkish man holding a pomegranate, Susan Lockwood's Blush, an oil painting of clementines in Italy... and even great food shots from the Eastern Market in DC. I guess that should not come as a surprise since cooking is my creative outlet and is really where I found comfort in this house.

I look around the boxes and I am everywhere... from the walls to furniture to the crazy gal that likes to cook reflected in the mirror. What items will create comfort in my new space? Do I carry the old me there or start fresh?

Hmm... I have a little less than two weeks to decide but I think I take my food art, my kitchen aid and shoes for now. I am sure as time goes on the mirrors will start to reflect new inspiration, new comforts and a gal that still likes to cook.

I am not cooking but that does not stop a gal from dreaming...

Well, that is if she could ever get any sleep.

If I was cooking I would definitely get out the flour and butter to make these. I think I can smell their sweet, nutty aroma but then I realize I am exhausted from insomnia and the scent is a mirage. Alas...

Pecan Bars
Adapted from The Barefoot Contessa Cookbook by Ina Garten

I cut the recipe in half for this attempt and used an 12 by 7 by 2 inch pan.. Be sure to note the proper pan size for the full recipe below (18 by 12 by 1-inch baking sheet), as it yields a whole lot of love.

For the crust:
1 1/4 pounds unsalted butter, room temperature
3/4 cup granulated sugar
3 extra-large eggs
3/4 teaspoon pure vanilla extract
4 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt

For the topping:
1 pound unsalted butter
1 cup good honey
3 cups light brown sugar, packed
1 teaspoon grated lime zest
1/4 cup heavy cream
2 pounds pecans, coarsely chopped

Preheat the oven to 350°F.

For the crust: Beat the butter and granulated sugar in the bowl of an electric mixer fitted with a paddle attachment, until light, approximately 3 minutes. Add the eggs and the vanilla and mix well. Sift together the flour, baking powder, and salt. Mix the dry ingredients into the batter with the mixer on low speed until just combined. Press the dough evenly into an ungreased 18 by 12 by 1-inch baking sheet, making an edge around the outside. It will be very sticky; sprinkle the dough and your hands lightly with flour. Bake for 15 minutes, until the crust is set but not browned. Allow to cool.

For the topping: Combine the butter, honey, brown sugar, and zests in a large, heavy-bottomed saucepan. Cook over low heat until the butter is melted, using a wooden spoon to stir. Raise the heat and boil for 3 minutes. Remove from the heat. Stir in the heavy cream and pecans. Pour over the crust, trying not to get the filling between the crust and the pan. Bake for 25 to 30 minutes, until the filling is set. Remove from the oven and allow to cool. Wrap in plastic wrap and refrigerate until cold. Cut into bars and serve.

Taken from one a my favorite blogs, East Village Kitchen, these have to raise the bar in dessert creation. I said the other day that I do not bake for neighbors but I am thinking if I show up to my new apartment building with these in hand I may have instant friends.

Wishing you and yours sweet dreams...

The Hard Choices

People have been very surprised and somewhat disturbed at the amount of stuff that I have been able to purge preparing for my move. Sorry guys--for better or for worse, I have emotional attachment to people and experiences, not things. Or so I thought.

Last night I was sorting through kitchen gadgets and dishware that I can take or leave (stand-up mixer is going no matter how small that kitchen is) but I got to the basket on top of the fridge and alas... I came to a stand still: My Cooking Light Collection- Four years worth.

I don't even use them for the recipe, just inspiration. But still, the thought of giving them away them made me very sad. I know, I know--- I am a smart gal, I know that the 50 magazines cannot go (but 25 coats can?). I am working with 410 sq feet of space. But somehow last night, all logic went out the window. I turned around and walked away. I mean how could I give these away?

What I realize this morning as I box them up is: I am not attached to the paper (well, as pretend graphic designer I may be a little) what I am holding on to are the memories of the meals that were inspired by the content inside. With each item I give away or throw out there is a little emotional tie to a memory, whether I like to admit it or not. As each colorful issue hits the bottom of the Goodwill box I remind myself that life will be filled with many more meals, both delicious and exciting, and I can place these memories beside the old in the basket on my fridge, no magazines required...

When one is not cooking she takes to talking in food analogies

So, I woke up in a bit of a panic this morning at 3:42 a.m. What am I doing leaping without a net? Moving without a plan? I always have a plan, I am Ms. Plans. And then, I took a deep breath and I thought about cooking. I am my most peaceful when cooking, my most creative, my most passionate. Should not I look to it for life lessons?

When I am making dinner (dear kitchen, I miss you) I don't really have plan, I have ingredients. Ingredients, gut instinct, experience and culinary expertise. I use these to select and match produce, meat and spices to create an end product that is often very delicious. The entire experience is organic and I rarely follow a recipe unless I am baking. Hmm... now that I think of it, some of my best work starts out with a blank canvas (or platter). Thinking of this makes me feel so much better.

So, my friends, I head back to slumber knowing that when I head out with my very unplanned, plan I am packed up with all the ingredients, expertise and experience to create a delicious adventure... the journey will be organic and hopefully filled with many tasty bites.

Just a little patience...

Two years ago I did not have the patience to bake a cake. I mean, come on, one hour and then you cool and then you ice it. And you have do exactly as the directions say. No way.

You see, I am goal driven. If I have a goal I not only meet it, but I go over and beyond. Just incase you did not know, I am just slightly competitive. On January 1, 2008 I decided that I would become a baker. With my lack of patience and my need to always improvise this proved to be challenging ... but I did it. Over the course of one year, I perfected a handful of cakes, more cookies than I choose to tell that I tasted, brownies, tortes, pastry... you name it and my lofty stand-up mixer and I created it.

I would like to say that since that cold January morning I have come a long way but waiting, WAITING to know what I will be doing is proving itself challenging. Maybe I need to break the rules, dirty our for-sale kitchen and remind myself what a little patience can get you.

Can one still have a food blog if she is not cooking?

I know, enough with the chaos... I promised three scoops food and one scoop me but lately life is too chaotic for cooking. (Gasp says the gal that finds therapy in cooking.)

So. Here it is.
1- Our house is on the market and kitchen needs to stay clean.
2- I have been out of town
3- I may be moving to a place with an even smaller kitchen. Yes, it is possible.

I am, however, eating. Eating lots of fast fuel efficient meals. One of my favorite items I snag from the Coffee Mill daily I will be recreating, thanks to Women's Health Magazine, in my hopefully new small city kitchen (please employers, call.) These are my idea of Fast Food.

Energy Chunks
Simply put, Chunks of Energy are all-natural cubes of goodness, so we asked the folks who make them at Dancing Star to share their recipe. Adapt it by adding your favorite seeds, nuts, and dried fruits.

1 c honey
1 c peanut butter
1 c carob powder
1 c sesame seeds
1 c sunflower seeds

1. Heat honey until warm, then add peanut butter slowly, until just mixable.

2. Stir in remaining ingredients and press into oiled 8 by 8 inch pan.

3. Chill for 1 hour. Cut into 25 small squares. Keep in fridge for up to 1 month; freeze indefinitely.

When life gives you limes...

...well, this weekend we made vodka tonics.

This Saturday I was at one of the best weddings I have ever attended. The ceremony was very personal to the couple, the surroundings were amazing and the reception was uniquely fun. There were about 150 people at a lake house property, spread amongst a house, boat house, deck and studio. Instead of a sit down dinner each guest received a bucket with a cloth napkin, sandwich, homemade chips, veggies and water. You gathered a blanket and copped a squat, if you will. That coupled with appetizers and late night snacks was the perfect combination of casual fun. Oh and there was cake with an amazing raspberry filling. And did I mention the limes... they were a source of pleasure and pain (the next day) for me.

Here are the three things I learned from the evening:
1. I might want to be a back up in an 80's music band.
2. One can be sore from too much dancing
3. You should always leave with the person you came with... you might feel better the next day.

You Can't Beet This Salad!

Did you hate beets as a child?
Well, I was strange and loved them. Basically, I loved most foods that kids hated. For instance, at age three my favorite pizza topping was olives. It gives me hope that one day I will have a child that will beg for healthy food and boycott chicken nuggets and fish sticks. My parenting philosophy is defined by this concept.

Anyway, if you hated beets this recipe might just change your mind. We made it Monday night and thought it was amazing. Fresh, light but avocado made it filling. If you are serving more than two please double recipe.

Simple Avocado Beet Napaleon Salad

Ingredients

1 avocado, sliced long

6 baby roasted beets or 2 large beets

1 lemon, juiced

1 cup fresh pea shoots, roughly chopped (got them at kroger)

2 Tbsp olive oil
1/2 tsp salt and 1 tsp black pepper

*May try next time with balsmatic vinegar*

Slice baby beets about 1/4 inch thick. Slice avocados to about the same thickness. Slice a few in half-keep a few long. Drizzle 1 Tbsp lemon juice on avocado. Set beets and avocado aside. Rough chop pea shoots. Set the sprouted (leafed) ends aside.Place the hard stalk ends in a small bowl. Add the olive oil, lemon juice or vinegar, salt and pepper to the stalk pea shoots bowl. Mix well. Place a few of the marinated stalks on serving plates.Arrange avocado and beet slices on top of stalks on plates. Rotate beet, avocado, beet, avocado. Add all the remaining pea shoots-stuff and drizzle the leftover oil-acid mixture over the salads.

*Taken from the Healthy.Happy. Life blog! *

Eating in the Raw...

For a couple of years I have been fascinated with the concept of eating raw. We have a juicer

and try to make fresh vegatable juices on a regular basis. I love nuts and berries and veggies. I have tried eating raw til noon. I have eaten raw til dinner... and I have tried an all day raw diet.

So what does a raw diet mean? (This is taken from a raw foodist's blog)

What are raw foods?
Raw foods are foods that have not been heated above 118 degrees.

Why eat raw?
You’ve all probably heard the basic claim: heating food above 118 degrees destroys the natural enzymes in the food. We raw foodists maintain that keeping those enzymes intact makes a dramatic contribution to digestive health—and therefore to our energy and health.More efficient digestion means more energy for other bodily functions: cell repair, physical and mental activity, and immune function. This is why raw foodists so often claim to feel tons of energy. It’s also why they often notice the sudden absence of common health complaints, from mental fog to acne to routine colds. When we digest and assimilate food optimally, our bodies have the energy and capacity to be active, to recover from physical exertion (athletes, this means you!) and to maintain a tough immune system.

Could I be a raw foodist? Absolutely not! I think like everything else, you need variety. Variety and moderation. I do think that you gain more from foods uncooked and I have more energy and feel less bloated when I eat this way but sometimes a gal needs a steak... or salmon... or cupcakes... or a fahita and margarita (thank you for lunch today, B :))! So, try out eating raw for a meal or two or maybe a day...

Here are some fun raw recipes I have been playing with:

Raw Granola Bars

1/4 cup almond butter

1/4 to 1/2 cup honey

1/8 cup coconut or olive oil

1/8 cup flax seed, ground

1.5 cups oats

1/2 cup Go Lean Cereal

1/2 cup mixed almonds, cashews, pumpkin seeds, cranberries

Mix wet and dry ingredients in bowl, pat onto baking sheet and freeze. I cut into chunks and keep in freezer. *Different from store bought. Must be eaten out of refrigerator at once or will fall apart* Also, play around with the ingredients based on your likes and dislikes.

Spinach Kale Avocado Salad
1 cup spinach
1 cup kale
1/4 cup greek yogurt
1 minced garlic clove
1/2 lemon, juiced
salt and pepper to taste
Massage spinach and kale with one mashed avocado, greek yogurt and garlic.
Add juice of half a lemon and salt and pepper to taste.

Quinoa Salad

1/4 cup chopped cilantro

1/4 cup chopped tomatoe

1 chopped cucumber

2 scallions, chopped

1 minced garlic clove

Juice of one lemon

2 tablespoons olive oil

1 cup quinoa soaked in hot water (not cooked) 3 hrs

Mix all ingredients and refrigerate for 1 hour. Serve at room temperature.

Almond Butter Fiber Shake

This is my FAVORITE lunch after yoga!

1 frozen banana

1 scoop of almond butter

1/2 to 1 cup of soy milk
1/2 cup Kashi Go Lean Fiber Cereal

Mix in blender with ice. *Best served in stainless steel coffee mug with straw*

Lessons Learned Today...

1. I can accomplish a hell of a lot when I am under deadline. This weekend is one of those times.
2. What goes up must come down. A day of manic is followed by a half a day of zombie that requires too much coffee.
3. Pressure Washing does not equal instant gratification and should be avoided by the impatient, the obsessive compulsive or the perfectionist.
4. Never, I say never, paint in your favorite yoga pants.
5. I am always happier when clean.

*Written after 6 cups of coffee, 5 hours of pressure washing, 2 hours of painting, 30 minute shower and one memorial of very cute yoga pants. Sorry, I am too pooped for chicken or anything else that requires cooking. All food must be in form of liquid... I think I will resort to my new strawberry, green tea shake. *

Saturday Night Fridge Clean Out

Yes, it is Saturday night and I am cleaning out my refrigerator. With a pending move and the house on the market at the end of the week, I am using every moment. So far today I have emptied all closets, packed up my winter items, purged five bags of clothes and three bags of shoes (GASP). I also painted porch furniture, pressure washed patio and walked seven miles. I am a woman of accomplishment that is VERY HUNGRY.

I have made up two very good treats today playing a little game I like to call: Make Do With What You Have.

1. Strawberry Green Tea Shake
I am convinced that this is my new favorite energy, hunger ending drink. I brewed an especially strong cup of green tea (2 bags) added honey to taste and then mixed in blender with ice, frozen strawberries and a scoop of plain yogurt. So refreshing and the protein in the yogurt was filling.

2. Asparagus, Red Pepper and Goat Cheese Salad
Luckily, my fridge ALWAYS has produce and good cheese... even if it is scrounging time. I boiled pasta in water with salt and EVOO. When almost done I added chopped asparagus and cooked until pasta was cooked, yet firm. I drained and while hot added half a sleeve of goat cheese, salt, pepper, juice of one lemon and cut roasted red pepper. After 30 minutes in the fridge it was such a yummy, make-do dinner!

*Scott is biased but he said that the salad was the best pasta salad he had ever had. I am just saying...*

Sweet Rewards in the Nations Capital...

This week I was in DC for two job interviews (finger, toes and stitches crossed, PLEASE!) so lots of chaos but no chicken... well, none that I have prepared anyway. I did manage to check out some old and new favorite culinary troves in the capital city...

I arrived in town on Tuesday night and met my highschool friend and her husband at a Dupont Circle restaurantnear the hotel called Lauriol Plaza (pictured to the left)where I had a great Margarita and guacamole. The weather was great so we sat outside.

Later, Scott and I wandered around the U Street area and Dupont Circle. We stopped one of our favorite places, KramerBooks and Afterwards Cafe. What a great place! They have a full menu and full bar in addition to their coffee and pastries... and it is ALWAYS packed! On our way back to the hotel we grabbed one more appetizer and glass of wine at a cute neighborhood bistro, Rosemary Thyme where I really wish I would have ordered a lamb dish but instead settled for hummus. I was slightly disappointed.

On Wednesday, I had appointments at 9:00 a.m. and 3:30 with lots of time to explore in between. My first stop was a wonderful bakery and cafe on Wisconsin Avenue in Georgetown called Patisserie Poupon where I had an AMAZING almond croissant and a perfectly dry cappachino. I really could have everything in their case but self control, my friends, self control. I also was very proud of myself for not stopping in Georgetown Cupcake or Hello Cupcake. (I say proud but they were really all I could think about on the ride home.)

After a little retail research (I was interviewing for a job to promote the Georgetown businesses) I headed back to my hotel and off to my last interview.

I met Scott when I was done for one last culinary DC adventure before hitting the road. This time we picked an old favorite, Brasserie Beck, where they have somewhere close to 500 different beers. We enjoyed a couple of lagers and split a goat cheese and lamb sandwich and frites ( I mean, they are not bad for you if they are not pronounced fries... right?).What an

amazing and caloric end to a very promising, productive and sweet DC visit...

Now, I sit and daydreaming about those cupcakes waiting for the next interview...

See you soon, DC... very soon!

More from the Luau...

Well... I am packing up Jess's food and sending her on her way to the makings of a yummy party. I love how the Key Lime Squares turned out! (See to the left)

Also on the menu:

Fruit and Chicken, Fish, Steak Kabobs

Coconut Crab Dip (see previous entry)

Melon, Asparagus, Procuitto Salad (see previous entry)

Margarita Cake with Coconut (see previous entry, add cup of coconut: half in cake, half to icing)

Pinapple Spread (see previous entry)

Key Lime Squares (see previous entry)

and finally... my new favorite salsa recipe:

Mango Lime Salsa

1 ripe mango, peeled, pitted, and diced (about 1 1/2 cup)

1/2 medium red onion, finely chopped
1 Jalapeño chile, minced

1 small cucumber, peeled and diced (about 1 cup)
3 Tbsp fresh cilantro leaves, chopped

3 Tbsp fresh lime juice

Combine all of the ingredients in a bowl. Season to taste with saltand pepper. If the salsa ends up being a little too hot or acidic for our taste, you can temper it by adding some diced avocado.

I am heading to take care of my sick mom and cannot be there for the festivities but congrats my dear friend, I am proud of you! Love you!

Tonight's Specials Are...

Stuffed Salmon & Grilled Asparagus and Melon Salad

... and a little BirdMan Wine!
Who needs a restaurant when you have your house?
What a yummy dinner on my patio. After several hours of yard work, it was a perfect dinner outside. Plus, I got to test out the salad recipe that I will use on the Graduation Luau Menu.

With a mix of cantaloupe and prosciutto, the salad was sweet and savory... add some green (asparagus) and white (Parmesano reggianno) and the dish was beautiful.

I found some amazingly pink wild sockeye salmon at the grocery store and stuffed with goat cheese, sun dried tomatoes and served with a garlic spinach.

No Cupcake Wine at the store so I chose BirdMan that was very earthy with grapefruit undertones... very good but if I were choosing for this dish again I would pick the Cupcake... A girl does love her Cupcake.

At the end of the night I had a surprise visit from my good friend, LB... celebrating her birthday with neighborhood visits. You know if I would have known she was coming I would have had cake. Cheesecake. Oh no... now I want cheesecake. I guess I will have my share at the Luau Party.

Grilled Asparagus and Melon Salad
2 ounces thinly sliced prosciutto
1 pound asparagus, trimmed
2 teaspoons extra-virgin olive oil, plus 2 tablespoons
Kosher salt and freshly ground black pepper
2 tablespoons fresh lemon juice
1/4 small melon (about 12 ounces), peeled, seeded and cut into 3/4-inch cubes
Shaved Parmesean
Directions

Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F.

Line a baking sheet with parchment paper. Place the prosciutto in a
single layer on the prepared baking sheet. Bake for 12 to 14 minutes
until crispy. Drain on paper towels. Chop the prosciutto into 1/4-inch
pieces.

Place a grill pan over medium-high heat or preheat a gas or charcoal
grill. In a medium bowl, toss together the asparagus and 2 teaspoons
olive oil. Season with salt and pepper. Grill for 2 to 3 minutes each
side until crisp-tender. Cut into 1/2 inch sections on an angle

In a medium bowl, combine the lemon juice and 2 tablespoons olive oil.
Whisk until combined. Season with salt and pepper, to taste. Add the
melon, asparagus and Parmesan cheese and toss until all ingredients are
combined.Drizzle any remaining vinaigrette over the top. Sprinkle the prosciutto.

*See previous entry for salmon*

Chaos and Coconut????

I am contemplating a name change due to my new love of this fruit... I am digging it way more than chicken. Hold on, is coconut even a fruit?

I am preparing to make appies and desserts for a graduation Luau on Saturday. I am using lots of new recipes and a lot are filled with coconut. I must sample them before the real deal... right?

Today's sample is: Coconut Crab Dip. Yes, that is right- coconut and crab. Delicious.
I think that I will serve this in coconuts but I am still contemplating on the chip... baked plantains? Pita?Coconut Crab Dip
Ingredients:
1/3 cup well-stirred unsweetened canned coconut milk
3 scallions, chopped
1 teaspoon chopped fresh jalapeño chile, including seeds
1/2 cup chopped fresh cilantro
1/2 cup mayonnaise
3 tablespoons fresh lime juice, or to taste
1 lb jumbo lump crab meat, picked over and coarsely shredded
1/4 cup shredded coconut

Preparation
Blend coconut milk, scallions, jalapeño, and 1/4 cup cilantro in a blender until smooth and pour into a bowl. Whisk in mayonnaise, juice and remaining 1/4 cup cilantro until just combined. Stir in crab and salt to taste and serve spooned on ____________.

To be continued...

Mother Knows Best...

When it comes to Lasagna, that is.

The relationship between mother and daughter is tricky. I think "I dooz it" must have been the first words out of my mouth. I know I spent the majority of my childhood and often my adulthood trying to show her that I could do it myself, and often better or atleast I would convince myself of that. This holds true on everything except lasagna making. I will never try to outdo her and if is she would come to my house right now I would bow out gracefully and let her have total control of my kitchen... as she has done for me many a time.

Happy Mother's Day Margaret... the sweetest mom and the best lasagna maker in the world (well, definetly the best in our family kitchen!)


Mother Knows Best Lasagna
1 lb ground beef
3/4 cup chopped onion
2 tablespoons salad oil or olive oil
1 (1 lb) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 cups water
1 tablespoon chopped parsley
2 teaspoons salt
1 teaspoon sugar
1 teaspoon garlic powder (I use real clove garlic, minced)
1/2 teaspoon black pepper
1/2 teaspoon oregano leaves
4 ounces lasagna noodles
1 lb ricotta cheese
8 ounces shredded mozzarella cheese (I like it cheesey, so I use more)
1 cup grated parmesan cheese

Directions
In large heavy pan lightly brown beef and onion in oil. Add tomatoes, paste, water, parsley, salt, sugar, garlic, pepper, and oregano; simmer uncovered, stirring occasionally about 30 minutes.Meanwhile cook lasagne as directed; drain.
In 13x9x2" baking pan, spread about 1 cup sauce. Then alternate layers of lasagna, sauce, cottage cheese, mozzarella and parmesean cheese, ending with sauce, mozzarella and parmesean.Bake at 350 for 40 to 50 minutes until lightly browned and bubbling. Allow to stand for 15 minutes; cut in squares to serve. Makes 8 servings.

Cupcake Wine? Wine in your Cupcakes? I am Sold!

When discussing Dirty Vodka Martinis, a friend told me that he did not like food in his drink... but what about drink in your food?

Last night I enjoyed a glass (or two) of Sauvingnon Blanc wine from the Cupcake Vineyard. It is crisp and has the zest that I love on a summer night... even if it was cold and raining last night, I am still in summer mode. I had originally bought it for the label (you know I do love a cupcake) but it was really good.

Today I found a recipe from a fellow blogger- Vanilla Garlic that infuses the Cupcake Wine into a cupcake... I cannot wait to try it.

She describes them as:
"Well, when wine and olive oil are combined in baking they produce a subtle, almost ethereal, fruity flavor. The orange oil from the zest permeates the entire cake. The sugar crusts on top during baking and maintains it's snowy sparkle. You can't help but imagine eating them with slices of ripe orange and a glass of white wine, which consequently is how I suggest you eat them. You can't help but close your eyes and imagine eating them at a wrought iron table over looking a tuscan vineyard in the afternoon sun. Due to the cornmeal they're very dense too, so one cupcake is the perfect serving (as opposed to five)."

White Wine Cornmeal Cupcakes

What You'll Need...
1/2 cup of olive or sunflower oil
2 large eggs at room temperature
1 cup of sugar, plus 1/4 cup for topping
1/2 cup of dry white wine
1 1/4 cups of all-purpose flour
1/2 cup of yellow cornmeal
1 teaspoon of salt
2 teaspoons of baking powderFinely grated zest of one orange
4 strawberries, sliced thinly

What You'll Do...
1) Preheat oven to 375 degrees.

2) In a large bowl, whisk together the oil, eggs, sugar, and wine until smooth. Add the flour, cornmeal, baking powder, salt and the zest; whisk together gently.

3) Line a cupcake pan with paper and brush with olive oil. Pour in the cake batter and arrange sliced strawberries on top. Sprinkle with remaining sugar.

4) Bake for 35-40 minutes or until a cake tester comes out clean. Allow to cool on wire rack.

PS- I made the Margarita Cake last night and we have not eaten it yet but I did taste the batter, YUM!, and also the crust, nice mix of savory and sweet! I added 1/2 cup plain yogurt to make more rich! I cannot wait to eat a piece tonight!

Hey... Margarita!

My girlfriend sent me this recipe just in time for Cinco de Mayo! I am heading to the store to get ingredients in 10 minutes. Looks really easy, refreshing and probably similar in flavor to the cheesecake I made the other night... that is now gone, by the way. Happy Cinco de Mayo!

Margarita Cake
1 1/2 cups coarsely crushed pretzels
1/2 cup sugar
1/2 cup butter or margarine, melted
1 box Betty Crocker® SuperMoist® white cake mix
1 1/4 cups bottled nonalcoholic margarita mix
1/3 cup vegetable oil
1 tablespoon grated lime peel
3 egg whites
1 container (8 oz) frozen whipped topping, thawed
Additional grated lime peel, if desired


Heat oven to 350°F (or 325°F for dark or nonstick pan). Grease bottom only of 13x9-inch pan with shortening and lightly flour (or spray bottom with baking spray with flour). In medium bowl, mix pretzels, sugar and butter. Sprinkle evenly on bottom of pan; press gently.

In large bowl, beat cake mix, margarita mix, oil, 1 tablespoon lime peel and the egg whites with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour batter over pretzel mixture.

Bake 35 to 40 minutes or until light golden brown and top springs back when touched lightly in center. Cool completely, about 2 hours. Frost with whipped topping; sprinkle with additional lime peel. Store covered in refrigerator.

High Altitude (3500-6500 ft): Heat oven to 375°F. Decrease oil to 1/4 cup; use 4 egg whites.

You say you want chicken?

Well, I will give you chicken, alright! My famous Chicken Enchiladas, that is! I cannot believe that I have never shared this yummy recipe. I honor of May 5, I will be making margaritas, cranberry salsa and enchiladas. Adapted from an older Cooking Light recipe, this is low-fat but gives you the gooey decadence you crave and the fiber and veggies you need.

Lowfat Chicken Enchiladas
4 oz lowfat creme cheese
1 package of frozen chopped spinach, de-thawed
Pulled chicken from rotisseri chicken
1 can black beans
1 small can green chilis
1/2 cup cooked onion
3/4 cup monterey jack cheese
Salt & Pepper to taste
3 tablespoons cumin
8 Corn Tortillas
1 can red enchilada sauce

Soak tortillas in sauce. Mix chicken, beans, chilis, spinach, onion and creme cheese with spices in sauce pan. Spoon 1/2 cup filling in center of tortilla, add a sprinkle of cheese; roll tightly, and place in an 11 x 7-inch baking dish. Repeat procedure with remaining tortillas and filling.Pour sauce over enchiladas. Cover and bake at 375° for 20 minutes. Uncover; sprinkle with Monterey Jack. Bake an additional 5 minutes or until cheeses melt. Top with sour cream.

Support Your Local Businesses, Support Your Local Restaurants

Pick 3, Spend 50
As a former small business owner and a forever small business advocate, I really understand the importance of keeping it local.

Local is usually no more expensive or harder to frequent and often if is the best choice in quality, atmosphere and taste.

Take time this weekend to support three local establishments... and while you are at it, stop by your local Farmer's Market. Buying local is not only better for the economy but it is better for you.

Check out this site for more details of the trickle down effect.

I am heading out to the Radford Farmer's Market and local coffee shop, The Coffee Mill right now!