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Valentine

Every single day, I get a valentine from GrubHub. Every day, without me ever replying or even opening a metaphorical window with a simple click, GrubHub send me a love letter via electronic mail.  So many unread and unanswered letters sit in my mailbox, gathering dust.

I don’t read them, I never have.

This unwavering dedication of getting my attention is something I have never experienced until advertising got a hold of me through electronic means. My mailbox at home has never gotten this much attention.  Just a glance is all GrubHub wants. Just a reminder like hey, I’m here and waiting for you.

But this is not the way to my heart.  It is true, that food is the way to the heart.  But even with the promise of someone cooking for me, delivering it right into my hands, having no cleanup, the ability to get virtually anything under the sun, I repeatedly shut it down.

I am hoping the GrubHub will take the subtle hint, but there is worried part of me that thinks this will go on for a long time.  Can you get a restraining order against a website?  How do you break up with a machine?  How do you follow a harassment suit against automated messages?

Although I am a terrible client, GrubHub does not care.  I know that tomorrow, and the next day, and forever on, GrubHub will never forget me.

I will never give my heart to you, Grub Hub. I have given my heart to a refrigerator full of fresh produce, marinating meat, stocked high with leftovers, and crammed full of bubblers.

 

Eating up Easter

Easter 2016 Menu, in no particular order, because that’s how my brain works.

Roasted chickpea and sun dried tomato hummus with naan chips

Antipasti platter with cured meats and triple cream brie

Duck Curry- roast the duck, pull the meat, use the carcass to make stock for the curry.  Red curry with sweet potato or butternut squash

Mushroom and leek risotto with parmesan and sage

Roasted cauliflower with pine nuts

Arugula salad with olives, sun dried tomatoes , basil, balsamic, parmesan

Roasted broccoli with cheddar cheese melted on top

Saluted green beans or bok choy with soy and sesame seeds or almonds

Charred cream of poblano soup with crispy duck skin

House made naan

Steamed white rice

I want to make Chinese style egg noodles with assorted veg: carrots, zucchini, eggplant, topped with bean sprouts.  Use hoisin and sherry, oyster sauce for flavoring.

Lemon poppy seed cake with raspberries, whip cream, candied almonds

Going over board?  Certainly.  Let’s see how many of these things I actually get around to making today.

Peace, Love, and Colored Eggs.

 

 

 

 

Push It

My head is officially feeling extremely full at the moment.  I cannot even think about all the details surrounding the upcoming events, I am banking on blind faith that all the pieces will fall into place.

There is much to be done this week, a lot of work and a lot of fun to be had.  So there is this Easter holiday coming up, which means that in addition to family dinner, there is padded celebration all weekend long because for most people this is a chill time.  The social demands are no joke, following up after a long weekend of excitement, with opportunities to have fun all week long- but alas to these I must decline.  Too many errands before the rapidly approaching weekend.  Saturday’s day long activities have been booked for months, now there is a very fun sounding after party.  Oh great, wh0 needs sleep these days?  Sunday morning will prove to be a challenge because the restaurant decided that it would be great to host brunch.  So early bird in to get everything baked before the brunch cooks arrive, then hustle to get out to start family dinner.

Oh but that is not all- new dessert on the menu so there is added work for that change.   You make the test, then test the tweaks, then make the dish, then you have to make it again because the batch sizes are small due to potential error.  So, currently we are at the stage of making everything again for the 5th time.  But, I think it’s going to be a winner, stayed tuned to Marigold for the detailed post, including photos!

But that also is not all- the new restaurant experiments and menu development is getting rolling.  Plans are being hatched, and I really need to pick up the pace on getting the menu ready, experimented, tested, tweaked, photographed, and blogged.

This long rant is one of happiness and looking forward to a great week fun of food, fun, and family.  It’s my own fault for going overboard, wanting to do everything, being a perfectionist, a lover of the wine and the dance, and I would have my overactive to-do list no other way.

Gifting and Expectation

I am scrooge and I do not like Christmas.  It’s not like I don’t like giving and making presents, it is one of the last joys as an adult, to reconnect with childhood and really think about the person you are aiming at.  But it gets hard when you want to show your love through a gift but you can’t, you don’t know how to personify through an object, or you don’t have the time, or your packages get stolen, you have the best intentions but life gets in the way.  There is a lot of pressure to make someone feel as special as they are.  This is why I don’t like Christmas, the personal feelings of not being good enough at this American holiday.  I try so hard to remember what this is supposed to be about, about family and appreciating your friends and realizing how everyone enriches your life.  It has gotten so backwards that you have giver’s guilt, that you manifest present regret.  Why have I sucked everything good about this holiday and made it about myself?  It’s hard when you want to express your love, but you don’t have the right material possessions to do that.  I am trying to make this holiday about what it should be, not about a fat man’s generosity.  Peace and love my friends, and may your heart be satisfied with what you can attribute to this world with your warm fingertips, tight hugs, and diamond eyes.

Dear Diary, A Teenage Inspired Adult Entry

I need a lot of wine to function, I need a many a taco to operate.

I need a hot passion and a cool demeanor to balance my feung shui soul.

I need your heavy hug and I need your soft skin to calm my stormy weather.

Do porcupines cuddle? Is softness just an abstract?  They say that you like the way a person smells when you like them personally. Do you like the way someone feels when you like them?

I want to be excited but I am afraid.  Afraid of failure, afraid of waking up early, afraid of making ugly art, afraid of being bland, afraid of being too bold.  I am afraid of making spelling mistakes, I am afraid that my outfit is too eccentric, I am afraid that I have nothing to say. I am afraid of running out of ideas, I am afraid that my concepts are crumbling.  I am afraid of not prioritizing properly, I am afraid of butterfingers.

I want to feel excited and pumped and so sure that I am making a winner.  Something super cool.  Something that people will get excited about.  Something sweet, but not too sweet that you miss the subtly involved in creating superb experience.

Today I tremble.  Tomorrow I hope to be bravely bold and smoothly savvy.

The Tomato’s Last Stand

I sort through the ruby red jewels, the tiny gems left from the great last garden heist.   The wonderland of tomatoes is just about depleted, just about wrinkled up, ready to wink out of existence.  There are still a few more catches to be had, then back to the grocery store to get tomatoes from Mexico, tomatoes in a can, tomato paste in a tube.

 

I don’t watch movies either

Seriously like never.  For example: I flew to India from Chicago and back, and got delayed by 6 hours on the way there.  I was on an airplane for 47 hours total for the trip.  I managed to watch 1 movie and 1 stand up comedy act (The Grand Budapest Hotel and Hannibal Burgess) over the grueling 47 hour journey.  That is how dedicated I am to avoiding movies.

I don’t have the patience. I get too bored.

Most of the time is it too unbelievable. Seriously though, get a grip and make your story line mildly believable.  Or else I will be drunk, and miss the plot line because I have to pee so often.

Why does there always have to be a love story? Always.  Seriously I will like a movie more even if it sucks royally if there is no fucking fairy tale fall in love non imaginatation story arch.  But all shitty movies, even the few good one, have a love story.  A Hollywood Perfect Woman with great boobs falls for a  maybe? hot man.  He will NEVER take his shirt off.   I have seen one male butt in Hollywood. I love boobs like everyone else but I also love the male nipples.  Why you gotta hold out Hollywood?  Why you got to be so cold?

Everybody has to be good looking all the time.. nobody can be just like normal.  God forbid undesirable.  Ugly is a thing that is left for villains, that’s it.  It is so unrealistic I can’t do it.  Unless it is complete fantasy like aliens, that’s fine.

Breakfast, my favorite meal

Sweet hash brown -n- egg

It all started with the sweet potato. And not wanting to cut the large starchy football into tiny squares, and not wanting to wait for the hard cubes to soften in the skillet.  The cheese grater, or sponge shredded, depending on what you call it, became my very good friend and did the work pretty much for me.  No, no, do not bother to peel the brown wrapping, leave it be and grate away.

Hash brown style cook those shoe string sized starch nuggets in a cast iron pan, over moderate heat, in a good amount of fat.  I prefer olive oil (not extra virgin, that is not good for high heat cooking), add a dollop of butter or bacon fat if you have it lying around.  Place the shreds of orange potato in the hot skillet, spread evenly covering the whole surface of the pan.  Sprinkle with salt, and let fry for 10 minutes.  Move the pan around and see if the disk of congruent strings moves easily and together, like a raft on an ocean.  If so, time to invert.  Place a large dinner plate over the circle of sweet potato, and carefully turn  the skillet upside down, landing the potato Frisbee on the plate,  like a flipping a cake out of its pan.  Grease the hot skillet once again, and slide the hash brown disc back into the hot pool of fat, raw side down.  Finish cooking for 10 minutes more, over low to medium heat.  The sweet potato hash with start to smell charred and sweet.  Finish with a dusting of salt.

Sweet Brown Skillet Hash

Proceed to top the golden deliciousness with more examples of fine ingredients found on the countertop and in the nearby fridge.  For this particular meal I added avocado, arugula, tomatoes, zucchini, mushrooms, 2 sunshine eggs.  This is a simple meal, one that you can tailor depending on what is in the house.  Don’t go to the store with a list of ingredients to make up a nice breakfast for yourself, use what you have and experiment with your favorite toppings.

To think that for a long time I never ate breakfast, and wasn’t all that nuts about eggs.  I guess that I was a fool then. Man, I can’t wait to have some breakfast tomorrow.