tag:blogger.com,1999:blog-53921494270933866322024-03-13T13:08:59.870-04:00Vegan Royalechronicling our compassionate culinary adventuresVegan Royalehttp://www.blogger.com/profile/05782099681797687924noreply@blogger.comBlogger195125tag:blogger.com,1999:blog-5392149427093386632.post-89313623091499941082012-07-12T14:02:00.001-04:002012-07-16T09:48:36.846-04:00the cool kids<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-dIjo8JqKt5I/T_7ofahlUVI/AAAAAAAAA_8/MF9-pG8xj_E/s1600/snacking_under_the_influence.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://4.bp.blogspot.com/-dIjo8JqKt5I/T_7ofahlUVI/AAAAAAAAA_8/MF9-pG8xj_E/s200/snacking_under_the_influence.jpg" width="196" /></a></div>
i've been drinking beer for a long time...could it be 12 years now? i am starting to feel like i have this better understanding - a fluency really - about what to order based on my moods, the weather, the occasion, and so on.<br />
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standing in front of <a href="http://www.local44beerbar.com/bottleshop.htm" target="_blank">a case stocked to the teeth</a> with hundreds of fantastic bottles no longer gives me that weird choice anxiety. even the bearded beer dude coming over to chat feels less intimidating now that i can accept that he's not showing off - he just gets true smiles from sharing all his nerdy, sudsy wisdom.<br />
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it's no brewmaster geeky secret, though, that as temperatures rise lighter, crispier, often wheat-y beers come into vogue. a glass of berliner weisse or super cold pale ale in blue skied july is divine, melting the edges of even the most gnarly humidity induced angst. much like music selection and lighting schemes, the right beer at the right time can really pull everything together.<br />
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but where to go when the mercury reaches sadistic new heights and that coriander flecked white beer might as well be a coffee porter? when the only food that can rouse the least bit of your appetite is raw fruit? when the only energy you can expend is staggering towards a cold shower like a sweaty zombie?<br />
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now pull yourself together, man! it's Shandy Time. so round up some fresh fruits, cold beers, and a fistful of fresh herbs and get on this road to recovery. shandies are all the rage in philadelphia this summer, popping up at menus high brow and low. of course i've sampled a few of these offerings, and while the good ones are indeed quite good (the jolly rancher inspired watermelon shandy at morgan's pier and the lemonhead scented one at pub & kitchen are two of the more memorable), but they're often too cloying for my taste. sweetness alone does not equal refreshment for me, quite the contrary, so i thought through a way to find more balance in this juicy beer cocktail (oh, could there be any three words more lovely together??), and this is where i ended up.<br />
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instead of starting with an already-fruited beer, i cracked a lovable, affordable, and fuss free standard: <a href="http://www.slyfoxbeer.com/index.php/front/beer_weisse" target="_blank">sly fox royal weisse</a>. allagash white or walt wit would do just fine, too. since some distinct flavors are going in the mix, a beer of too high quality or rarity might be overwrought. keep it simple, as this cold one may be a matter of survival.<br />
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<b>Watermelon Rosemary Shandies</b><br />
~ makes 4<br />
~takes 5 or 10 minutes, depending on how quick/slow you're moving<br />
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ingredients:<br />
a 6 pack of sly fox royal weisse (you'll only need 3 for this recipe, but you'll want a second round, trust me)<br />
about 4 cups of watermelon, seeds optional<br />
2 lemons<br />
3 sprigs of rosemary, leaves stripped off the stems<br />
2 tablespoons rice syrup (another sweetener is fine...just keep the ratio low so you don't make the simple syrup too sweet)<br />
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- bring about a 1/4 cup of water to a boil and add the rice syrup or other sweetener. stir til dissolved and take off the heat. add the rosemary and let it steep while it cools. you want to ideally get a lot of herbal flavor, so the longer the better.<br />
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- roughly chop the watermelon and puree in a food processor or blender. whiz the hell out of it. strain the juice through a mesh sieve. if you don't mind a texture-y drink, leaving the pulp in could be good, too.<br />
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- roll the lemons under your palm to get their juices flowing. cut each in half.<br />
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- fill 4 pint glasses with ice. pour the beer about 2/3 of the way up, then squeeze half a lemon in each glass. a seed or two might fall in but that's ok. top off each glass with a healthy slug of watermelon juice, then stir in teaspoon or two of the rosemary syrup. taste and adjust with little splashes of beer, juice or syrup til those suckers are right where you want them. if there's a little beer left over in one of the three cans you opened, well that's just a little bonus for you being such an awesome friend to share these drinks with your pals in their time of need.<br />
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- if, at the end of all this there is leftover watermelon juice, rejoice! a wee splash added to even the most sub-par light beer brings it to a sick new level of deliciousness.<br />
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viva variations: the lemons can be replaced with limes, or any other sour citrus (seville oranges at brunch time?), and of course the secondary fruit can be swapped to suite your tastes. watermelons are such a snap to puree and strain, though, and blend with the beer so happily, that i cannot recommend them enough. and the herbs really brings it all home, adding some bass to the constant high note that all the sweet and sourness brings. a shandy in your hand and an episode of <a href="http://dsc.discovery.com/tv/frozen-planet/" target="_blank">Frozen Planet</a> cued up, and hey look! you're making it through the heat in one piece.</div>
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love,</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
emily</div>
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<br /></div>Anonymoushttp://www.blogger.com/profile/13646222166157828220noreply@blogger.com0tag:blogger.com,1999:blog-5392149427093386632.post-40421674034318442222012-06-15T15:50:00.000-04:002012-06-15T15:50:42.855-04:00growing pains<div class="separator" style="clear: both; text-align: center;">
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i've been ruminating on this post for a week now, trying to articulate why my activity on this blog has diminished so much over the past year. it does take energy and intention to write with frequency, but i love writing. especially about food, adventures, and feelings. and i've certainly had no lack of of all three of those things lately. it's hard to know how much to share in a public-ish forum like this, you know? blogs and profiles and tumblrs and twitter feeds and all of these virtual forums allow us to landscape and edit our lives and personalities as much as we please. we can be a brutal and gruesome about our flaws, or present only the most charming, shiny moments. i will just say here that there have been lots of changes afoot in my life, some tough and tricky and some really good. all of them have made it easy to feel scattered, unfocused, and at times deeply uncertain. <br />
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as i get older, it has become clearer: even the most positive transitions carry with them that awkward sense of moving-through-it-ness, like that feeling in dreams when you're trying to run or swim and your body feels heavy and awful and won't obey your commands.<br />
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<a href="http://4.bp.blogspot.com/-VLAVsHy2RTs/T9krjRLIosI/AAAAAAAAA_U/rrG27gk6Fv0/s1600/IMG_1090.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="http://4.bp.blogspot.com/-VLAVsHy2RTs/T9krjRLIosI/AAAAAAAAA_U/rrG27gk6Fv0/s640/IMG_1090.JPG" width="640" /></a><br />
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about a month ago, ryan and i bought a house in west philadelphia (yes, the kitchen rules). the day after we moved in, these lillies rocketed out of the front yard, reckless floral fireworks. they stood proud on their green legs for a few days and then slowly began to bow under their own grand weight, submitting to the humid force of gravity.<br />
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this is jacket - we adopted her in october and i do believe it's one of the best decisions we've ever made. i love this little dog more than is probably acceptable. she's missing a bunch of teeth, and purrs deep, guttural sighs of satisfaction when your hands hit the sweet spots. the perfection of her companionship surprises me constantly, and has inspired in me a whole new kind of care taking and nurturing...just further proving the infinite capacity of the heart.<br />
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<br />i think Vegan Royale is nearing its natural end. cooking, drinking, eating, researching and learning are still very much at the core of my passions. but i'm not vegan anymore and haven't been for a long time. lately, i've even been grappling with conflicted feelings about my vegetarian diet, and what kinds of choices i'm going to make in the future. i will certainly continue writing and sharing, perhaps just in a new venue. perhaps with a bit more structure and a refreshed focus that more accurately reflect the foodie things i'm excited about these days. so while this isn't the last post ever, i'm getting ever closer to closing this chapter to make way for a new endeavor. and it feels kind of scary and risky and weird - as most real, good things usually do.<br />
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love,<br />
emilyAnonymoushttp://www.blogger.com/profile/13646222166157828220noreply@blogger.com0tag:blogger.com,1999:blog-5392149427093386632.post-85866453645381181302012-03-31T11:16:00.009-04:002012-03-31T12:51:39.457-04:00such a tease<a href="http://1.bp.blogspot.com/-deqi3wgVW1w/T3chQTbKVRI/AAAAAAAAA_I/sX1q_mmsrbs/s1600/tools.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 129px; height: 110px;" src="http://1.bp.blogspot.com/-deqi3wgVW1w/T3chQTbKVRI/AAAAAAAAA_I/sX1q_mmsrbs/s200/tools.jpg" alt="" id="BLOGGER_PHOTO_ID_5726082015200695570" border="0" /></a><br />on a chilly, dreary saturday morning - made all the more painful after the unfair teaser of utopian spring weather in the past few weeks - i just want to hide under a big blanket and tuck into an f. scott fitzgerald novel. yes, there are little chores to do around the house (figure out where i put my microphone, throw away an old batch of cupcakes, maybebutprobablynot clean the bathroom), but sometimes you have to ignore all that sensible stuff and temporarily lose yourself in a fictional world.<br /><br />this is the prime occasion for a cup of tea, no? we'll save the coffee for later, when the am flips to pm and it's really time to jump start the day. coffee is for get-up-and-go, and tea is for get-up-walk-the-dog-and-go-back-to-bed. i am by no means a tea fanatic, or even really an enthusiast. i have a few boxes of herbals, a 100 count box of tetley (that i've been chipping away at for literally 3 years), and some other odds and tea-ends haphazardly crammed onto a shelf in a kitchen cabinet. what i'm usually after is not nuance or delicacy, but a bitter, hearty elixir to sand down the rough edges of my mood. my current go-to is a loose lavender earl grey tea from <a href="http://www.clairmontfarms.com/">clairmont farms</a>, a lavender centric farm in santa barbara county, california. oh man, i bet that place smells <span style="font-weight: bold;">AMAZING</span>.<br /><br /><a href="http://farm8.staticflickr.com/7270/6886072376_a0b8a22c05.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 500px; height: 333px;" src="http://farm8.staticflickr.com/7270/6886072376_a0b8a22c05.jpg" alt="" border="0" /></a>i'm almost certain that my mom gave me this tea after a trip to the west coast with her husband. but how many years ago was that? how many moves has this sturdy jar survived? can tea go bad? this stuff, both floral and bold, seems to be holding up just fine, despite the fact that i didn't have a loose tea filter for a long time and the tea just sat neglected on the shelf, patiently collecting dust. i don't even know where the tea infuser pictured above came from - it just sort of entered my life in that mysterious, subtle way that small objects have a habit of doing. i say a little thank you to it every time i pour steaming water over the fragrant leaves, and the lavender essence wafts into the air.<br /><br /><a href="http://farm8.staticflickr.com/7195/6886156998_eb24d43c70.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 500px; height: 333px;" src="http://farm8.staticflickr.com/7195/6886156998_eb24d43c70.jpg" alt="" border="0" /></a>did you guys know that there is a whole, mind bending-ly huge tea culture out there? when i was in my early 20's, i went to my first proper tea house in nyc, right near washington square park. clear as a bell, i remember the feeling of something akin to humiliation as the barista handed me their tea menu in a freaking <span style="font-style: italic;">binder</span>, packed to the gills with a hundred odd pages. i suffer from acute <a href="http://www.radiolab.org/2008/nov/17/how-much-is-too-much/">over-choice overwhelmedness</a>, and in a flushed daze chose some sort of berry-kiwi tea that i actually really disliked. so i don't go into high end tea shops looking for new sensations; in fact, i really try to spend as little money as possible on tea. i'm more than content to keep scooping out one spoonful at a time of tea leaves from and old jar with a faded label. for me, tea's true beauty isn't in the top note or bouquet, but in the soothing properties that start to kick in somewhere between the mug and the body.<br /><br />love,<br />emilyAnonymoushttp://www.blogger.com/profile/13646222166157828220noreply@blogger.com3tag:blogger.com,1999:blog-5392149427093386632.post-46670871848881465422012-02-29T10:46:00.014-05:002012-03-02T15:57:12.728-05:00ribollita salad<a href="http://1.bp.blogspot.com/-IMVd74Pbayw/T05KnLEsV0I/AAAAAAAAA-4/bTHoTjAjrYY/s1600/cooking_experiments.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 79px; height: 142px;" src="http://1.bp.blogspot.com/-IMVd74Pbayw/T05KnLEsV0I/AAAAAAAAA-4/bTHoTjAjrYY/s200/cooking_experiments.jpg" alt="" id="BLOGGER_PHOTO_ID_5714587014027564866" border="0" /></a><br /><a href="http://4.bp.blogspot.com/-fFDatPW5CYQ/T05KafJK6FI/AAAAAAAAA-s/YibNe148qCE/s1600/produce_notes.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 90px; height: 66px;" src="http://4.bp.blogspot.com/-fFDatPW5CYQ/T05KafJK6FI/AAAAAAAAA-s/YibNe148qCE/s200/produce_notes.jpg" alt="" id="BLOGGER_PHOTO_ID_5714586796076755026" border="0" /></a>real talk (does anyone say that anymore?): i love kale. i will refrain from going on and on with all the reasons i adore it so, and just state finally that it is my favorite green vegetable on this planet. everything you need to know about why kale is king veg are clearly illustrated <a href="http://comiques.tumblr.com/post/2902666057/so-yes-i-drew-this-because-im-really-into-kale">here</a>. its emerald frills are welcome in every savory dish i can imagine, but i think i like it best in a pure state: sauteed with garlic and lemon, or better yet - raw in a salad. yes, raw! when its inside-scrubbing powers are at their most potent.<br /><br /><div style="text-align: center;"><a href="http://farm8.staticflickr.com/7044/6933011805_2b207cbe6e.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 432px; height: 324px;" src="http://farm8.staticflickr.com/7044/6933011805_2b207cbe6e.jpg" alt="" border="0" /></a><span style="font-size:78%;">to paraphrase my friend allison,<br />"even being in the same room as kale makes you healthier"</span><br /><br /><div style="text-align: left;"><span style="font-size:100%;">last thursday sister lauren and our pal annabell came over for dinner. before they arrived i started prepping a salad whose concept had occurred to me earlier while i was browsing <a href="http://food52.com/">this awesome food blog</a>. one of the featured recipes on that site was for <a href="http://www.food52.com/recipes/14464_ribollita">ribollita</a>, a hearty and simple tuscan peasant soup. i ate ribollita constantly awhile back, when i worked for <a href="http://capogirogelato.com/">an italian cafe</a> that makes consistently top notch stuff, including killer soups. you probably already know that white beans and kale are best friend ingredients, but they meld extra well together against the tomato broth-y backdrop in ribollita. i scanned the Food52 recipe and excitedly realized that all the necessary elements were already waiting in the fridge at home! but thursday was one of those spring preview days: warm and cheery and decidedly not a soup day. and then a little idea bubbled up from my cooking-brain, and there it was: ribollita salad!<br /><br /></span><div style="text-align: center;"><a href="http://farm8.staticflickr.com/7038/6786894570_7b269e2a30.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 456px; height: 342px;" src="http://farm8.staticflickr.com/7038/6786894570_7b269e2a30.jpg" alt="" border="0" /></a></div><div style="text-align: center;"><span style="font-size:78%;">the ingredients await their fate<br /><br /></span></div><span style="font-size:100%;"></span>note- when i make this salad again i will do one of a few things to improve it:<br />1. make the salad a full 24 hours in advance to let the marinating powers really take over.<br />and/or<br />2. seek out younger, more tender kale. 2 bunches of farmer's market lacinato kale in the summer will be just the ticket.<br />and/or<br />3. toss the kale with still-hot vegetable broth to wilt it ever so slightly (this is reflected in the recipe below).<br />as it was, the kale in this salad was still very raw by the time it was served, and kind of intense in texture. for true kale-o-philes such as ourselves it wasn't a big deal, but for the uninitiated, it might be a less pleasant chewing experience.<br /><br />but otherwise, the end product was indeed a cold and crunchy version of the soup, just as i'd envisioned. this also made a monster batch, but was perfect for lunch for the next few days, as the dressing dutifully worked its magic on the tougher bits.<br /><br /><span style="font-weight: bold;">Ribollita Salad<br /><span style="font-weight: bold;">~takes about 30 minutes, plus marinating time~<br />~serves 4-6, or lunch for days~<br /><br /><span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"></span></span></span></span></span> ingredients:<br />1 large bunch of kale, cut off the rib and torn or cut into bite sized pieces/ribbons<br />2 tomatoes<br />2 stalks of celery<br />2 carrots<span style="font-weight: bold;"></span><span style="font-weight: bold;"><span style="font-weight: bold;"><br /></span></span>2 shallots<br />2 cloves of garlic, minced<br />1 15 ounce can of white beans, drained and rinsed<br />4 tablespoons vegetable broth, warmed<br />1 tablespoon tomato paste, tomato juice, or the watery tomato stuff from canned tomatoes<br />1 tablespoon red wine vinegar<br />2 tablespoons extra virgin olive oil<br />the juice of 1/2 a lemon<br />salt, pepper, red pepper flakes and dried italian seasoning to taste<br />1/2 cup homemade breadcrumbs (do not use pre-made here! too sandy, blech)<br />parmesan reggiano (optional)<span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"></span></span><br /><br /></span></span>- put the prepped kale in a large salad bowl.<span style="font-weight: bold;"><span style="font-weight: bold;"><br /><br />- </span></span>heat up the veg broth, either in the microwave or on the stove top. while it's still hot, whisk in the garlic, tomato paste, vinegar, and lemon juice. add the olive oil in a slow, steady stream, whisking to emulsify best you can. season with salt, pepper, red pepper flakes and oregano/basil/marjoram. taste to adjust. if the dressing has cooled by this point, re-heat gently til medium warm.<br /><br />- toss the kale with the dressing, making sure all the leaves are coated. cover with a lid or towel and set to the side. you want this to marinate for at least 30 minutes before eating. if you're making something else for lunch or dinner as well, now is a good time to start working on that.<br /><br />- chop up the rest of the vegetables for the salad. if you want to get fancy and shred the carrots, or soak the shallots in cold water for a few minutes to tame their bite, go for it.<br /><br />- prep the breadcrumbs. if you're making your own from a heel of stale baguette (bravo!), rub the bread with the cut edge of a garlic clove, then blast apart in the food processor. toast gently in the toaster oven or in a pan, til golden and fragrant.<br /><br />- taste the marinated kale. add a splash more vinegar, or more s&p, or another secret weapon (caper juice? dry vermouth?) if you desire a bolder flavor. otherwise, toss in the rest of the vegetables and the beans. before serving, dump the breadcrumbs on top. for the dairy eaters, some shaved parm is called for here.<br /><br /><a href="http://farm8.staticflickr.com/7199/6933013101_f76f82af51.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 500px; height: 375px;" src="http://farm8.staticflickr.com/7199/6933013101_f76f82af51.jpg" alt="" border="0" /></a><a href="http://farm8.staticflickr.com/7177/6786896848_289fb3b08d.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 500px; height: 375px;" src="http://farm8.staticflickr.com/7177/6786896848_289fb3b08d.jpg" alt="" border="0" /></a><br />a craft beer in a frosty can is rarely out of order with dinner, and the citrusy crispness of the avery white rascal was a fine companion beverage to the kale salad, the roasted brussels with tempeh bacon (team Lauren), and red rice and root vegetables (team Annabell) that made up the vegan feast that we three sat down to. you know, if i'd been cooking and eating alone (as happens a bit more often now), i probably would have called the salad dinner and left it at that. but working in the kitchen alongside two other creative, confident, considerate cooks meant that while i was making my dish, other delicious things were simultaneously just <span style="font-style: italic;">happening.</span> annabell even did the dishes! and for dessert, we watched pop videos on youtube...<br /><br />love,<br />emily<br /></div></div>Anonymoushttp://www.blogger.com/profile/13646222166157828220noreply@blogger.com1tag:blogger.com,1999:blog-5392149427093386632.post-65110793090207317592012-01-26T17:41:00.009-05:002012-08-09T10:05:19.759-04:00comforts, confessions<a href="http://2.bp.blogspot.com/-Oku_vFybHok/TyHW1GYuf2I/AAAAAAAAA-Y/hgqQseAVTR8/s1600/dairy_diary.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5702074810963492706" src="http://2.bp.blogspot.com/-Oku_vFybHok/TyHW1GYuf2I/AAAAAAAAA-Y/hgqQseAVTR8/s200/dairy_diary.jpg" style="cursor: pointer; float: left; height: 100px; margin: 0pt 10px 10px 0pt; width: 113px;" /></a>it recently occurred to me that it's been quite some time since i was vegan. my first brush with dairy after nearly 3 years of cheat-free, rather blissful veganism, transpired in the warm, swank dining room of the wondrous <a href="http://www.zahavrestaurant.com/">Zahav</a>, when I impulsively forked a tiny bite of soft sheep's milk cheese into my mouth. i told myself that it was kind of a special occasion, and didn't feel too guilty or weird.<br />
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that was back in 2009, when we still lived in our big, bustling house in west philly. for the next few months, random encounters with animal products followed, though i stuck firmly to the diet i'd chosen on a day-to-day basis. the times when i relented were sometimes wonderful (a dollop of fresh whipped cream on a 4th of july blueberry cobbler will remain in my memory for the rest of my life), and sometimes awkward and regret-filled (day-old mozzarella panini hurriedly consumed in the cramped office of the cafe where i worked at the time). it wasn't until sister Lauren started working the cheese counter at diBruno Brothers that i realized that i was ready to re-enter a state of mind where the occasional egg or wedge of cheese should not make my heart feel like shit. it didn't mean that i didn't care about animals, or the environment, or my own health. as an emerging adult, i felt i could hold onto my beliefs while re-exploring a significant culinary genre that i'd been keeping the lid on. and for the most part, i'm proud to say, i haven't gone totally nuts with the dairy, and still have a big, fuzzy place in my heart for completely vegan snacks and meals.<br />
<br />
but, when the world feels harsh, or bed calls from the moment you leave it, or you spend the afternoon at work fighting off loneliness or some unnamed, mild despair, there can be true comfort in the products of animals. last week, i had just that sort of day, and found myself walking through the city twilight and right into the doors of diBruno brothers, the mothership of my acquaintance with fine, fine cheeses. there, my sweet friend and smiling cheese monger Rich sold me a small piece of an italian cheese he'd brined in beer and aged in-house. on my way to the counter, i couldn't help but scoop up a few olives from their sturdy barrel, and a slim baguette from its low basket. an idea was forming in my head, and i was already breathing a bit easier. i listened to a podcast from <a href="http://themoth.org/">the Moth</a> on the walk back to my house, letting the anxiety of the day go, knowing that these newly acquired snacks, little soul bandages of comfort, were jostling around in my bag.<br />
<br />
<a href="http://farm8.staticflickr.com/7015/6722193187_31f39aaa28.jpg"><img alt="" border="0" src="http://farm8.staticflickr.com/7015/6722193187_31f39aaa28.jpg" style="cursor: hand; cursor: pointer; display: block; height: 333px; margin: 0px auto 10px; text-align: center; width: 500px;" /></a>home in the kitchen, i made quick work of plating the cheese, olives and slices of bread. a glass of malbec in a juice glass set up on the dining room table, and i sat down in complete silence to this unfussy cheese plate for one.<br />
<br />
<a href="http://farm8.staticflickr.com/7019/6722249101_0ae5cecfae.jpg"><img alt="" border="0" src="http://farm8.staticflickr.com/7019/6722249101_0ae5cecfae.jpg" style="cursor: hand; cursor: pointer; display: block; height: 333px; margin: 0px auto 10px; text-align: center; width: 500px;" /></a>i ate slowly, with the true pleasure of knowing that this was all mine. cheese plates are often social affairs: your party hunched over the table with rounded knives drawn, comparing little bits of this or that, goat or cow, cracker or bread, lavender honey or fruited compote. but this was altogether different. this was a solo moment - in fact, a rather grown up moment, as i saw it- where i had been feeling down and knew myself well enough to seek out this simple remedy. the cheese was sweet, soft, rich, and just a little dank; not too challenging but not boring in the least. tallegio-esque, but with a different edge of intensity. as i quietly consumed it, i just started to feel really <span style="font-style: italic;">good</span>. and though the me of four years ago would probably take offense to this statement, i felt it strong in that moment: dairy is a comfort. whether due to some biological reasons i know not of, or the more obvious connection to our first meals as humans and the physical bond to our mothers, it soothes in ways that sometimes friendly words or acts of kindness cannot.<br />
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sometimes i think this blog needs a new name (man, but i don't want to give up our logo! i love that thing!). lauren and i have bandied about a few ideas, but nothing seems quite right. i'm sure the answer is out there somewhere, but until we stumble across it thanks for putting up with the unarguable contradiction of a "vegan" blog whose authors swoon over water buffalo cheese...<br />
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love,<br />
emilyAnonymoushttp://www.blogger.com/profile/13646222166157828220noreply@blogger.com4tag:blogger.com,1999:blog-5392149427093386632.post-53172544331781432702012-01-12T10:49:00.028-05:002012-01-13T16:22:57.836-05:00the chills<div align="left"><span style="font-family:georgia;font-size:130%;"><a href="http://4.bp.blogspot.com/-O49aFu3oND4/TxBUj5SeT9I/AAAAAAAAA-E/ye316cyBYFg/s1600/old_favorites.jpg"><img id="BLOGGER_PHOTO_ID_5697146504274137042" style="FLOAT: left; MARGIN: 0pt 10px 10px 0pt; WIDTH: 105px; CURSOR: pointer; HEIGHT: 135px" alt="" src="http://4.bp.blogspot.com/-O49aFu3oND4/TxBUj5SeT9I/AAAAAAAAA-E/ye316cyBYFg/s200/old_favorites.jpg" border="0" /></a></span><span class="Apple-style-span" style="font-size:100%;"><span style="font-family: georgia;font-family:georgia;" ><br /></span><span style="font-family: georgia;font-family:';" ><span style="font-family:georgia;">a new year, an emerging winter with those telltale harsh blue skies and cruel winds. a year whose number is hard to imagine - 2012 - a clean symmetry to the numeral, a mystery to its contents. just shy of two weeks into this year, and the one we left behind already feels sealed. isn't it strange how our brains allow us to imagine time acting that way? january is a month that follows the last, but it doesn't feel as such - it's not just another chapter, but a new book completely. even the december whirlwind, so socially (and gastronomically) consuming, looks like a vague shadow now, even as our christmas tree still stands, green and proud, in the living room.</span><br /><br /></span></span><span style="font-family:georgia;"> </span></div><img id="BLOGGER_PHOTO_ID_5696855001416073314" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 267px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/-C6Ubs2f6-eo/Tw9LcMhQAGI/AAAAAAAAA9g/nclSZz86RSM/s400/IMG_0828.JPG" border="0" /><p class="MsoNormal" style="MARGIN-BOTTOM: 12pt; LINE-HEIGHT: normal" align="center"><span style="font-size:78%;">a very old ornament that belonged to my great grandmother, Nana Kane</span><span style="font-family:georgia;font-size:130%;"><br /></span></p><a href="http://3.bp.blogspot.com/-MHASMxYnbE0/Tw9LcVCUn5I/AAAAAAAAA9s/iK5W7JmwG0M/s1600/IMG_0829.JPG"><img id="BLOGGER_PHOTO_ID_5696855003702271890" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 267px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/-MHASMxYnbE0/Tw9LcVCUn5I/AAAAAAAAA9s/iK5W7JmwG0M/s400/IMG_0829.JPG" border="0" /></a><span style="font-family:georgia;font-size:100%;">one of the first meals of the year was prepared by dear Ryan: a massive pot of chili that fed us, like some modern miracle, for days and days and days. Ryan is a super good cook, but it didn't always used to be that way. but even back in his early 20's, when a sixer of pbr and a cheese hoagie counted as dinner, chili was one of those things that he somehow just intuitively knew how to make. how charming is it when men have a few solid, no-fail, feed-the-masses dishes in their repertoire? my dad's included pancakes, BLTs, and scrambled eggs. i still love eating eggs for dinner.<br /><br />anyway, chili is one of those special foods that has a million interpretations, variations, an openness to each cook's trademark. chili is more a concept than an actual dish, one that can change with the seasons or the contents of the pantry. and, best of all, it never turns out quite the same but (barring scorched vegetables or horrendously ill proportioned seasoning), always turns out delicious.<br /></span><span style="font-family:georgia;"><br /><a href="http://4.bp.blogspot.com/-wL9TlTU9504/Tw8Ji8c3LII/AAAAAAAAA9U/IcDNSEi0kjA/s1600/IMG_0801.JPG"><img id="BLOGGER_PHOTO_ID_5696782549594352770" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 267px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/-wL9TlTU9504/Tw8Ji8c3LII/AAAAAAAAA9U/IcDNSEi0kjA/s400/IMG_0801.JPG" border="0" /></a></span><p class="MsoNormal" style="MARGIN-BOTTOM: 0pt; LINE-HEIGHT: normal" align="center"><span style="font-size:78%;">a wide array of seeds and spices, plus beer and chocolate (!) are Ryan's secret flavor weapons in chili</span></p><span style="font-family:georgia;font-size:130%;"><br /><img id="BLOGGER_PHOTO_ID_5696779921763218418" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 267px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/-GBkvOWqJE4U/Tw8HJ_BGM_I/AAAAAAAAA9I/qqBaNC-lmYQ/s400/IMG_0799.JPG" border="0" /> </span><span class="Apple-style-span" style="font-size:100%;"><span style="font-family: georgia;font-family:';" ><span style="font-family:georgia;font-size:100%;">on the day this batch of chili was made, january 2nd, we let it sit for hours on the stove. we even left the house to run errands, the giant simmering mass doing its thing over a low flame (leaving the house with even the smallest flame going makes me nervous, but i manage). when we came back, the spicy stew-y, tomato-y smells had occupied every room. hints of cinnamon in the bedroom, smoked paprika molecules haloing the TV. the rich fragrance of all the ingredients melding seemed to warm the house by a few degrees, and made the process of recovery from the new years extravaganza just a bit easier. and as the weak sun began to set, the chili was finally deemed ready, and we ate bowls of it on the couch, wrapped up in blankets. it was good to feel safe and fed, taking a moment of stillness before rocket launching into this year that lies ahead.<br /><br /></span><span style="font-weight: bold; font-family:georgia;font-size:100%;" >Ryan's Avocado Crema<br />(super good on chili, spread on a sandwich, or scooped onto a cracker)<br />~makes about 3/4 cup~<br />~takes 5 minutes~<br /><br /></span><span style="font-family:georgia;font-size:100%;">ingredients:<br />1 ripe avocado<br />1/2 cup of sour cream<br />juice squeezed from half a fresh lime<br />dash of frank's (or other hot sauce) to taste<br />salt & pepper to taste<br />a few sprigs of fresh cilantro, chopped up<br /><br />-in a medium sized bowl, mash the avocado with a fork.<br /><br />- scrape the avo mash into a food processor fitted with a metal blade. add all the other ingredients and pulse to combine. you might need to scrape the bowl down once to make sure everything is mixed in.<br /><br />- you can also skip the food processor and just mix everything up by hand. this a pretty unscientific process, but yields creamy, tangy, beautiful green crema that is the perfect foil for the deep flavors of the chili.<br /><br />love,<br />emily</span><br /></span></span><span class="Apple-style-span" style="font-size:100%;"><span style="font-family:georgia;"></span></span>Anonymoushttp://www.blogger.com/profile/13646222166157828220noreply@blogger.com1tag:blogger.com,1999:blog-5392149427093386632.post-10918489757611180412011-11-22T19:22:00.008-05:002011-11-23T10:39:31.838-05:00beer soup for chilled bones<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-4-6YuNewP54/TsxBBjKQv0I/AAAAAAAAA8s/MRjtEw2MAsg/s1600/old_favorites.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 113px; height: 144px;" src="http://1.bp.blogspot.com/-4-6YuNewP54/TsxBBjKQv0I/AAAAAAAAA8s/MRjtEw2MAsg/s200/old_favorites.jpg" alt="" id="BLOGGER_PHOTO_ID_5677984725081308994" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/--yRAxQZAChY/TsxBBr14Y8I/AAAAAAAAA84/LQrkLKAuNXQ/s1600/dairy_diary.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 95px; height: 84px;" src="http://1.bp.blogspot.com/--yRAxQZAChY/TsxBBr14Y8I/AAAAAAAAA84/LQrkLKAuNXQ/s200/dairy_diary.jpg" alt="" id="BLOGGER_PHOTO_ID_5677984727411745730" border="0" /></a>it feels like a very, very long time ago when i last posted, lamenting but also celebrating the finale of a really rad summer. when i wrote that (eep! over 2 months ago - sorry for the extended radio silence) autumn was just edging up against us, but now we're just full on in it: the late november cold rains and windy days. a mild day here and there helps to keep the spirits up, but soon we will have to accept the dawn of winter, which creeps a little closer with each day.<br /><br />the only real respite from the hunched-shoulder, soggy boot trudge is a cheery yellow kitchen, with warm counter tops and sharp knives. dairy, dark beer, and vintage bowie are small but important accessories of comfort to usher in the premature evening without complaint. one recent particularly harsh weeknight, i decided to go all out and make a decadent recipe i'd been eying for awhile. this goldenrod soup - haughtier than pub grub but maintaining some working class charm - is a pretty quick dinner and you might already have all the ingredients nestled in your fridge. to our true vegan readers: i'm sorry, my more disciplined brethren, but this recipe is not for you.<br /><br /><a href="http://3.bp.blogspot.com/-Oe59QwR7Zd0/Tsw-v-JZHDI/AAAAAAAAA7w/GJy8MzGQcmA/s1600/IMG_0514.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 285px;" src="http://3.bp.blogspot.com/-Oe59QwR7Zd0/Tsw-v-JZHDI/AAAAAAAAA7w/GJy8MzGQcmA/s400/IMG_0514.JPG" alt="" id="BLOGGER_PHOTO_ID_5677982224064519218" border="0" /></a><a href="http://1.bp.blogspot.com/-afEioBrvvxE/Tsw-wFSiXaI/AAAAAAAAA78/lcEuJBebz7Q/s1600/IMG_0522.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://1.bp.blogspot.com/-afEioBrvvxE/Tsw-wFSiXaI/AAAAAAAAA78/lcEuJBebz7Q/s400/IMG_0522.JPG" alt="" id="BLOGGER_PHOTO_ID_5677982225981922722" border="0" /></a><br /><a href="http://2.bp.blogspot.com/-DopXsCDzi6U/Tsw-OpLpWwI/AAAAAAAAA7Y/-lkkm7GmEzo/s1600/IMG_0505.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://2.bp.blogspot.com/-DopXsCDzi6U/Tsw-OpLpWwI/AAAAAAAAA7Y/-lkkm7GmEzo/s400/IMG_0505.JPG" alt="" id="BLOGGER_PHOTO_ID_5677981651501144834" border="0" /></a><a href="http://2.bp.blogspot.com/-OneiDTR-iXM/Tsw-O640_mI/AAAAAAAAA7k/yv-Bf-DprxI/s1600/IMG_0508.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://2.bp.blogspot.com/-OneiDTR-iXM/Tsw-O640_mI/AAAAAAAAA7k/yv-Bf-DprxI/s400/IMG_0508.JPG" alt="" id="BLOGGER_PHOTO_ID_5677981656254053986" border="0" /></a>a gently sauteed mirepoix creates a base for the vegetable broth, milk (heavy cream if you want to get real cray), and a medium bodied english beer. a literal heap of sharp cheddar cheese melts into something spectacular. the first bite of the finished product, silky and rich, is like a hug from the universe. hyperbole? make it yourself one night, as sharp rain pelts your window panes, and see if you don't agree.<br /><br /><span style="font-weight: bold;">Brawler Bisque</span> extremely loosely adapted from a Gourmet recipe<br />~ takes about 40 minutes<br /><br />ingredients:<br />1/4 stick of unsalted butter<br />1 medium white or yellow onion<br />2 carrots<br />2 stalks of celery<br />2 cloves of garlic, chopped<br />1 bay leaf<br />1/3 cup flour (all purpose, or any other kind to make it GF)<br />2 cups milk<br />2 cups vegetable stock (homemade is best)<br />1 12 oz bottle of english style ale (<a href="http://www.yardsbrewing.com/ales_brawler.asp">go local</a>)<br />1 teaspoon mustard<br />4-8 ounces of shredded cheddar, totally depending on how cheese-ified you want the soup to be, plus the odds and ends of any forgotten cheeses in the drawer, also shredded<br />salt & pepper<br /><br />- melt the butter in a soup pot over medium-low heat. dice up the onion, carrot, and celery and cook them in butter until tender and fragrant, about 5 minutes.<br /><br />- add the bay leaf, garlic, salt and pepper. stir everything around in the butter for another minute or two. add the flour to the veg mix and try to coat everything in it. let it cook a bit more until the flour gets a bit golden. this is like making a little roux-on-the-fly.<br /><br />- add the milk, veg stock, mustard and beer. simmer the pot, whisking from time to time. let the whole thing cook gently until the vegetables are softened and cooked all the way through. if you're using some carrots that have seen better days (like i did), they can be tough and might take a few extra minutes.<br /><br />- turn off the heat and fish out the bay leaf. whizz up the beer-y soup with an immersion blender. if you need to use a regular blender, carefully transfer the soup in small batches, and may god have mercy on your soul.<br /><br />- once the vegetables are well pulverized, turn the burner back on to a low flame. stirring all the while, add the shredded cheese one handful at a time. when all the cheese is melted, season with salt and pepper to taste.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-ll38aWyLZRY/Tsw_8oE9grI/AAAAAAAAA8U/cFXnEppXEW4/s1600/IMG_0526.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 420px; height: 280px;" src="http://2.bp.blogspot.com/-ll38aWyLZRY/Tsw_8oE9grI/AAAAAAAAA8U/cFXnEppXEW4/s400/IMG_0526.JPG" alt="" id="BLOGGER_PHOTO_ID_5677983540990280370" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-X-xutviPFl0/Tsw_9GV5nJI/AAAAAAAAA8g/X7zyQ9a_r7Q/s1600/IMG_0517.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 439px; height: 293px;" src="http://4.bp.blogspot.com/-X-xutviPFl0/Tsw_9GV5nJI/AAAAAAAAA8g/X7zyQ9a_r7Q/s400/IMG_0517.JPG" alt="" id="BLOGGER_PHOTO_ID_5677983549114391698" border="0" /></a><br />pour yourself a glass of malty, strong beer to accompany your beer soup. i went with great lakes' <a href="http://www.greatlakesbrewing.com/uploads/Beer/WEB%20Profile%20Edmund%20Fitzgerald%202012.pdf">edmund fitzgerald</a> porter, a fine brew that fortifies the soul. the label on the bottle features a great ship battling a raging storm, not unlike us east coast kids battening down the hatches for the long winter ahead. i think if we can cook our way through it, we'll be just fine.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-afEioBrvvxE/Tsw-wFSiXaI/AAAAAAAAA78/lcEuJBebz7Q/s1600/IMG_0522.JPG"><br /></a>love,<br />emily<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-DopXsCDzi6U/Tsw-OpLpWwI/AAAAAAAAA7Y/-lkkm7GmEzo/s1600/IMG_0505.JPG"><br /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-OneiDTR-iXM/Tsw-O640_mI/AAAAAAAAA7k/yv-Bf-DprxI/s1600/IMG_0508.JPG"><br /></a>Anonymoushttp://www.blogger.com/profile/13646222166157828220noreply@blogger.com6tag:blogger.com,1999:blog-5392149427093386632.post-47477058475978243132011-09-08T20:23:00.013-04:002012-01-13T17:04:34.483-05:00l'été does end<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-1IhioCuSnaU/TmldHwOYWRI/AAAAAAAAA7A/0Kb-XJ0sfPg/s1600/produce_notes.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 87px; height: 68px;" src="http://3.bp.blogspot.com/-1IhioCuSnaU/TmldHwOYWRI/AAAAAAAAA7A/0Kb-XJ0sfPg/s200/produce_notes.jpg" alt="" id="BLOGGER_PHOTO_ID_5650149595298683154" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-Xv2bLHaTfss/Tmlc2xrh7CI/AAAAAAAAA64/xn2HLctZvqQ/s1600/old_favorites.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 110px; height: 113px;" src="http://4.bp.blogspot.com/-Xv2bLHaTfss/Tmlc2xrh7CI/AAAAAAAAA64/xn2HLctZvqQ/s200/old_favorites.jpg" alt="" id="BLOGGER_PHOTO_ID_5650149303631604770" border="0" /></a><br />well, another glorious summer has come to an end. i know the season doesn't officially end until later in september, but it just kinda of feels over, right? little kiddies are going back to school, balmy afternoons are replaced with rainy ones, there is a tiny edge in the air. i even wore a hoodie today! better to embrace change than long for a stasis which can never be, but it's still hard to say goodbye to my favorite three months of the year.<br /><br /><a href="http://farm7.static.flickr.com/6128/5961019764_e4aa80b90a.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 500px; height: 333px;" src="http://farm7.static.flickr.com/6128/5961019764_e4aa80b90a.jpg" alt="" border="0" /></a>i spent more of june, july and august working than lounging by the pool or the ocean, but i'm kind of okay with that. i spent a lot of my early 20's not working a whole lot, so it feels pretty satisfying (albeit, an exhausted kind of satisfaction) to be hustling while i still have the energy and time. one very small regret of my summer is not spending quite as much time in the kitchen as i would have liked. i do think we made the best of our CSA and farmer's market hauls, as dozens of ears of corn, countless salads, and a bushel of tender tomatoes crossed our cutting board and graced our plates.<br /><br /><a href="http://farm7.static.flickr.com/6067/6128356501_2537a0a92a.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 500px; height: 333px;" src="http://farm7.static.flickr.com/6067/6128356501_2537a0a92a.jpg" alt="" border="0" /></a>one of my favorite salads of the summer was an unexpected combination of raw fennel slices, paper thin radish half moons, a sprinkling of blueberries, and a touch of firm goat cheese. something about the interplay of all the colors and textures came alive together. the fennel and blueberries have a casual vibe, like denim cut offs and a worn out v-neck. but then outta nowhere the sleek radishes are like a swipe of matte red lipstick to give the shorts and tee a glamorous pop. the goat cheese is the sexy lingerie no one knows is under that unassuming, bleached out cotton shirt.<br /><br />plus, it's based on <a href="http://www.foodandwine.com/recipes/kohlrabi-fennel-and-blueberry-salad">this recipe from food&wine</a>, created by one of my all time most beloved top chef contestants, <a href="http://www.stephanieizard.com/">stephanie izard</a>. i took some liberties with the ingredients of the original salad, but i made the lovely dressing obediently, and smiled a little more with each bite. at first, i straight up balked at the addition of mayo to the dressing, but its binding powers make the whole thing a dreamy, gingery delight. this smooth operator will certainly elevate any salad or vegetable to a sunny, happy place.<br /><br /><span style="font-weight: bold;">Creamy Ginger Dressing</span> from the recipe linked above<br />~takes about 5 minutes<br /><br />ingredients:<br />2 tablespoons minced, peeled fresh ginger root<br />2 tablespoons minced shallot<br />1 tablespoon white balsamic or champagne vinegar<br />1 tablespoon mayo or veganaise<br />1 and 1/2 teaspoon dijon or spicy brown mustard<br />1 teaspoon soy sauce<br />1 teaspoon maple syrup or agave nectar<br />1/4 cup grapeseed oil or XVO (maybe a little less if you want to keep it on the lighter side)<br /><br />- no nonsense: combine all ingredients in a mini food processor. whir on high until well blended. season with salt and pepper. done, kind of like the summer of 2011.<br /><br />love,<br />emilyAnonymoushttp://www.blogger.com/profile/13646222166157828220noreply@blogger.com1tag:blogger.com,1999:blog-5392149427093386632.post-91191561813871841972011-07-07T16:17:00.009-04:002012-08-23T14:24:54.825-04:00hi ho cherry o<a href="http://1.bp.blogspot.com/-mEP2Wb9wrQY/ThYX1tFuo8I/AAAAAAAAA5U/43YdPA1ukxg/s1600/baking.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5626710995850142658" src="http://1.bp.blogspot.com/-mEP2Wb9wrQY/ThYX1tFuo8I/AAAAAAAAA5U/43YdPA1ukxg/s200/baking.jpg" style="cursor: pointer; float: left; height: 79px; margin: 0pt 10px 10px 0pt; width: 99px;" /></a><br />
<a href="http://2.bp.blogspot.com/-4Mxu7T9MGOA/ThYXjgfPR-I/AAAAAAAAA5M/ru0YnHwgeA4/s1600/produce_notes.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5626710683229833186" src="http://2.bp.blogspot.com/-4Mxu7T9MGOA/ThYXjgfPR-I/AAAAAAAAA5M/ru0YnHwgeA4/s200/produce_notes.jpg" style="cursor: pointer; float: left; height: 62px; margin: 0pt 10px 10px 0pt; width: 85px;" /></a><br />
remember <a href="http://en.wikipedia.org/wiki/Hi_Ho%21_Cherry-O">this board game</a> from when we were little kids? it was always one of my favorites. i loved the smooth, spherical plastic cherries and the way they nested so gently in the holes cut out of the cardboard tree. i can't remember much about the rules or logistics of the game but the tactile pleasure of those tiny fake cherries has stayed with me for a long time.<br />
<br />
i desperately love real cherries, too. up until a few years ago, i had only ever eaten your standard bing cherries (mostly from the regular grocery store and often lacking pizazz), but through my old job at capogiro, i was exposed to a nice array of local cherry varietals, usually in the form of perfect vegan sorbets. over the past few summers i have allowed myself to splurge on an organic quart or two from the farmer's market, and relish each bite into the taut skin of the fruit, and the adolescent fun of spitting the pit into the garden or out of the window of a moving car.<br />
<br />
so what an unpleasant surprise it was when the heaping quart of blushing sour cherries from our <a href="http://www.greensgrow.org/farm/overview/csa.html">CSA</a> proved to be too sour to snack on! i wanted to buck up and make myself enjoy their intense mouth puckering tartness but i just couldn't force it. like in so many other desperate times, i called in for back up: butter and sugar to the rescue!<br />
<br />
<a href="http://farm6.static.flickr.com/5070/5889530530_606cfc91d9.jpg"><img alt="" border="0" src="http://farm6.static.flickr.com/5070/5889530530_606cfc91d9.jpg" style="cursor: pointer; display: block; height: 333px; margin: 0px auto 10px; text-align: center; width: 500px;" /></a><br />
this cobbler, which is about a million times easier than making a pie, is everything i could have ever asked for out of these crimson beauts. seriously! the bright, piquant sourness of the raw cherries are tamed into a mysterious submission by the other ingredients and hang time in the oven. the topping, which is just the right amount of rich and sweet, keeps the whole thing from being too damn serious.<br />
<br />
<span style="font-weight: bold;">Sour Cherry Cobbler</span><br />
<span style="font-weight: bold;">adapted from an old ass Gourmet Magazine (RIP)</span><br />
~takes about 1.5 hours<span style="font-weight: bold;"><span style="font-weight: bold;">, </span></span>including baking time<span style="font-weight: bold;"><span style="font-weight: bold;"><br /></span></span>ingredients:<span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"><br /></span></span></span></span>4 cups of sour cherries, rinsed, drained and pitted - save any and all juices from the pitting process!<br />
2 tablespoons cornstarch<br />
2/3 cup plus 2 tablespoons of sugar<br />
1 tablespoon orange juice<br />
1 tablespoon lime juice<br />
1/4 teaspoon almond or vanilla extract<br />
1 cup all-purpose flour, or any other decent baking flour of your choosing (spelt might be nice!)<br />
1 teaspoon double acting baking powder<br />
1/2 teaspoon salt (omit if using vegan margarine)<br />
6 tablespoons cold, unsalted butter or Earth Balance<span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"><br /></span></span></span></span>- preheat the oven to 350 degrees F.<br />
<br />
- combine the pitted cherries and their juices with the cornstarch, 2/3 cup sugar, orange and lime juices, and almond or vanilla extract. stir well to combine and set aside.<br />
<span style="text-decoration: underline;"><br /></span><a href="http://farm6.static.flickr.com/5231/5889530000_31def13273.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" src="http://farm6.static.flickr.com/5231/5889530000_31def13273.jpg" style="cursor: pointer; display: block; height: 333px; margin: 0px auto 10px; text-align: center; width: 500px;" /></a><br />
- in a mixing bowl, combine the flour, baking powder, and the 2 tablespoons sugar. add the butter or margarine by breaking it off into little pieces with your fingers and dropping it into the dry ingredients. using a pastry cutter, a fork, or just your fingers mix it all together until the dough is kind of coarse and sandy.<br />
<br />
- add 1/4 cup boiling water to the dough and gently stir until it's just mixed. set aside.<br />
<br />
- put the cherry mixture into a pot. bring it to a gentle boil over a medium flame. stir to dissolve any remaining sugar and take off the heat.<br />
<br />
- pour the warm cherry mixture into a lightly greased oven proof pie plate, an 8-inch cast iron skillet, or any other baking vessel you like. drop the cobbler dough in small, rough pieces on top, covering as much of the cherry filling as possible (see image above).<br />
<br />
- bake on the middle rack of the oven for 45-50 minutes, until the top is golden brown and the crimson insides are bubbling.<br />
<br />
<a href="http://farm6.static.flickr.com/5028/5888959635_e89be037c3.jpg"><img alt="" border="0" src="http://farm6.static.flickr.com/5028/5888959635_e89be037c3.jpg" style="cursor: pointer; display: block; height: 333px; margin: 0px auto 10px; text-align: center; width: 500px;" /></a>- allow it to cool a bit, then dish it up. a tiny scoop of ice cream sends you on a rocket ship to the planet Summertime. good for an indulgent breakfast, too!<br />
<br />
<a href="http://farm7.static.flickr.com/6023/5889532868_2abdf86d80.jpg"><img alt="" border="0" src="http://farm7.static.flickr.com/6023/5889532868_2abdf86d80.jpg" style="cursor: pointer; display: block; height: 333px; margin: 0px auto 10px; text-align: center; width: 500px;" /></a>love,<br />
emilyAnonymoushttp://www.blogger.com/profile/13646222166157828220noreply@blogger.com5tag:blogger.com,1999:blog-5392149427093386632.post-11282678690363528142011-06-30T15:57:00.003-04:002011-06-30T16:01:44.563-04:00flying vie<a href="http://3.bp.blogspot.com/-1TmP4R19WSk/TgzD3YkzKdI/AAAAAAAAA30/nbJd5FkKELw/s1600/produce_notes.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 107px; height: 78px;" src="http://3.bp.blogspot.com/-1TmP4R19WSk/TgzD3YkzKdI/AAAAAAAAA30/nbJd5FkKELw/s200/produce_notes.jpg" alt="" id="BLOGGER_PHOTO_ID_5624085390935927250" border="0" /></a>cruising down 38th street today after an extremely challenging hour at the gym, a bright green food truck, resplendent with photos of giant fruits, caught my attention. the clean sunlight was bouncing off this thing with such intensity, i had to shield my eyes.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-gtZn7WAsLGE/TgzHowrDoiI/AAAAAAAAA4M/h83GuVrc4AY/s1600/IMG_5122.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 461px; height: 345px;" src="http://1.bp.blogspot.com/-gtZn7WAsLGE/TgzHowrDoiI/AAAAAAAAA4M/h83GuVrc4AY/s400/IMG_5122.jpg" alt="" id="BLOGGER_PHOTO_ID_5624089537753096738" border="0" /></a>around university city, shitty food trucks are ubiquitous and i usually pay them no mind (except for you, my beautiful <a href="http://www.facebook.com/itssunshine#%21/pages/Magic-Carpet-Foods/130251873665043">magic carpet</a>). so it doesn't quite surprise me that i hadn't ever noticed <a href="http://www.lavienaturaljuice.com/">La Vie</a>, boasting fresh juices and smoothies. i don't often spring for commercially made smoothies - so expensive!! - but my sore muscles immediately started screaming for some fresh carrot ginger juice. i wandered over to the truck to check out its offerings.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-WdOLCqIFWSo/TgzHoqPAHYI/AAAAAAAAA4E/uvXI35k72ds/s1600/IMG_5121.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 429px; height: 321px;" src="http://1.bp.blogspot.com/-WdOLCqIFWSo/TgzHoqPAHYI/AAAAAAAAA4E/uvXI35k72ds/s400/IMG_5121.jpg" alt="" id="BLOGGER_PHOTO_ID_5624089536024812930" border="0" /></a>to my dismay, there was no evidence on the menu of fresh juices. their <a href="http://www.lavienaturaljuice.com/index.php?option=com_content&view=article&id=3&Itemid=2">online menu</a> lists them as an option but that wasn't clear in person. i suppose i could have asked the guy working, but...i didn't. anyway, what i saw were two menus: one for fruit smoothies (yawwwwn), and one for green smoothies. just when i was about to walk away, i read the "tropical green smoothie" description and was reeled right back in. avocado, broccoli, mango, orange, pineapple and ginger?! i relented. fine! fine. this will make my body feel so good, right? so i got in line, placed my order (extra ginger, please!) and waited. and waited. and waited.<br /><br /><a href="http://2.bp.blogspot.com/-dtojObT-rmc/TgzHoKWzaII/AAAAAAAAA38/UlxJjsdRzAI/s1600/IMG_5120.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://2.bp.blogspot.com/-dtojObT-rmc/TgzHoKWzaII/AAAAAAAAA38/UlxJjsdRzAI/s400/IMG_5120.jpg" alt="" id="BLOGGER_PHOTO_ID_5624089527467600002" border="0" /></a>for lack of nothing else to do, i took this photo of the cool orange wheel well of the truck. if you go to la vie, do not expect it to be a quick experience. it was kind of hard to see inside the truck, but i'm pretty sure the dude working in there was cutting everything to order. this is a nice touch that guarantees absolute freshness, but takes forever. also, he let everything whiz around in the blender for a very long time. the results, however, were rather magnificent.<br /><br /><a href="http://3.bp.blogspot.com/-GDV0GewiiUo/TgzNVa0TcSI/AAAAAAAAA4c/2E4IpsZIQgk/s1600/IMG_5124.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://3.bp.blogspot.com/-GDV0GewiiUo/TgzNVa0TcSI/AAAAAAAAA4c/2E4IpsZIQgk/s400/IMG_5124.jpg" alt="" id="BLOGGER_PHOTO_ID_5624095802538553634" border="0" /></a>this smoothie was truly blended to perfection, with nary one un-pulverized piece of broccoli or ginger! my request for extra ginger did not fall on deaf ears, either: the smoothie was as spicy as it was fruity. the avocado lent a nice creaminess, but a bit of a weird texture. if the idea of something resembling snot in even the tiniest way makes you uncomfortable, you might want to steer clear of the tropical green. maybe the sweet spinach (banana, blueberry and spinach) or the go green (broccoli, cucumber, pineapple, mango, orange and ginger) would be better choices? i thoroughly enjoyed it though, and had pretty much drank it all by the time i was back at my office. a small green smoothie set me back $3.75, which is too pricey for a daily treat. but, considering how often i shell out at least that much money for beer, ice cream, caffeinated beverages and the like, this is a totally worthy expenditure of four bucks. as hoped, it made me feel wonderful and i've been flying high all afternoon!<br /><br />love,<br />emilyAnonymoushttp://www.blogger.com/profile/13646222166157828220noreply@blogger.com0tag:blogger.com,1999:blog-5392149427093386632.post-33109934338821849172011-06-27T14:01:00.013-04:002011-06-30T11:38:48.691-04:00best coast // beast coast<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-JfZUWKmgaIU/TgjFskEKERI/AAAAAAAAA2U/MsJiGlz0bFA/s1600/outside_adventures.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 109px; height: 80px;" src="http://3.bp.blogspot.com/-JfZUWKmgaIU/TgjFskEKERI/AAAAAAAAA2U/MsJiGlz0bFA/s200/outside_adventures.jpg" alt="" id="BLOGGER_PHOTO_ID_5622961504158093586" border="0" /></a>well, by all accounts, the trip to san francisco was a raging success. we ate, we drank, we had extremely fun times with friends. we saw sights, relaxed, wrote postcards, ogled adorable dogs and their often adorable-r owners. the weather was sheer perfection: warm, breezy, humidity free. the kind of weather that just makes you super psyched on life; the kind of weather that allows you to eat a massive breakfast burrito and still feel energized and lusty. every day we woke up, walked outside and saw the cloudless sky, we'd giggle. "hey, look! another gorgeous day!!" no wonder californians generally seem more chilled out than most on the eastern seaboard.<br /><br /><a href="http://4.bp.blogspot.com/-DULKxFlfpyA/TgjJvxBWwcI/AAAAAAAAA2s/aKUE2BBKIU8/s1600/IMG_5039.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://4.bp.blogspot.com/-DULKxFlfpyA/TgjJvxBWwcI/AAAAAAAAA2s/aKUE2BBKIU8/s400/IMG_5039.jpg" alt="" id="BLOGGER_PHOTO_ID_5622965957222121922" border="0" /></a>it is also entirely possible that the deeply caffeinated, high quality coffee that these folks start their days with has something to do with all the good vibes, too.<br /><br /><a href="http://4.bp.blogspot.com/-NxXoQuAEU0Q/TgjIrz4iuTI/AAAAAAAAA2k/JsUhVxnyznU/s1600/IMG_5031.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://4.bp.blogspot.com/-NxXoQuAEU0Q/TgjIrz4iuTI/AAAAAAAAA2k/JsUhVxnyznU/s400/IMG_5031.jpg" alt="" id="BLOGGER_PHOTO_ID_5622964789759359282" border="0" /></a><a href="http://4.bp.blogspot.com/-VvBPaI_GEAE/TgjL2xDWgxI/AAAAAAAAA3E/y7Fqt8CJN04/s1600/IMG_5112.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://4.bp.blogspot.com/-VvBPaI_GEAE/TgjL2xDWgxI/AAAAAAAAA3E/y7Fqt8CJN04/s400/IMG_5112.jpg" alt="" id="BLOGGER_PHOTO_ID_5622968276512834322" border="0" /></a>if the caffeine gets on top of you, there's always a cold, hoppy beer just moments away from gently bringing you back down to earth.<br /><br /><a href="http://2.bp.blogspot.com/-PdjUCCWYk6g/TgjLVM-by8I/AAAAAAAAA28/CZ5Lu__0VEc/s1600/IMG_4983.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://2.bp.blogspot.com/-PdjUCCWYk6g/TgjLVM-by8I/AAAAAAAAA28/CZ5Lu__0VEc/s400/IMG_4983.jpg" alt="" id="BLOGGER_PHOTO_ID_5622967699892849602" border="0" /></a><a href="http://4.bp.blogspot.com/-x_ZgmVO9biA/TgjMrESpMhI/AAAAAAAAA3M/PR3Y607EUEM/s1600/IMG_5085.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://4.bp.blogspot.com/-x_ZgmVO9biA/TgjMrESpMhI/AAAAAAAAA3M/PR3Y607EUEM/s400/IMG_5085.jpg" alt="" id="BLOGGER_PHOTO_ID_5622969175030444562" border="0" /></a>can't even get into the breadth and depth of the amazingness of the food we consumed - that's fodder for another lengthy post entirely! you know, it's hard not to make east cost/west coast comparisons sometimes. by many accounts, the bay area is a nearly ideal city. there's just so much goodness there.<br /><br /><a href="http://2.bp.blogspot.com/-3ZTSWf1pZns/TgjPMIMjwFI/AAAAAAAAA3U/9TCnraoKIQo/s1600/IMG_5057.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://2.bp.blogspot.com/-3ZTSWf1pZns/TgjPMIMjwFI/AAAAAAAAA3U/9TCnraoKIQo/s400/IMG_5057.jpg" alt="" id="BLOGGER_PHOTO_ID_5622971942037602386" border="0" /></a>yes, it's expensive, and the economy is in major trouble. there are surely myriad social, political and practical problems that i'm not even remotely aware of, not being a resident of that city. but each day as i wandered around <a href="http://www.sfgate.com/neighborhoods/sf/mission/">the mission</a> taking it all in, i wondered to myself, "why is it again that i live in a gritty, troubled city full of hardened, pissed off people?" still, stumbling out of the philadelphia airport on thursday and taking in that first breath of dank, humid oxgyen, i felt the unspeakable joy of Coming Home. the feeling of home-ness is so hard to define that it's almost mystical. you just know it when you feel it...<br /><br />love,<br />emilyAnonymoushttp://www.blogger.com/profile/13646222166157828220noreply@blogger.com0tag:blogger.com,1999:blog-5392149427093386632.post-88310379791959258602011-06-15T15:16:00.005-04:002011-06-15T15:35:15.174-04:00vacay, it's ok<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-OgiV2GkK_Ts/TfkFYxKidZI/AAAAAAAAA18/6gnzQDCcJQ0/s1600/outside_adventures.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 138px; height: 101px;" src="http://1.bp.blogspot.com/-OgiV2GkK_Ts/TfkFYxKidZI/AAAAAAAAA18/6gnzQDCcJQ0/s200/outside_adventures.jpg" alt="" id="BLOGGER_PHOTO_ID_5618527933193942418" border="0" /></a>not much to report from the rest of beer week besides sipping on a few cans of <a href="http://www.nytimes.com/2011/05/25/dining/sixpoint-craft-ales-sells-beer-in-cans-food-stuff.html">this new beautiful canned beer</a>, working my ass off, and trying to find a few hours here and there to take care of business and relax. what can i say? my beer week plans always seem to get away from me. i'm resolved to not care about it, though. there's always next year.<br /><br />plus, i'm in full on, full swing (pre)vacation mode! ryan and i leave tomorrow for a week in san francisco and santa rosa. we'll put in some seriously necessary face time with <a href="http://www.flickr.com/photos/emily_jk/3530243886/in/photostream">brother steve</a>, and BFF john s. i decided to celebrate my last day at work until next friday by spending my precious lunch hour watching a few innings of the phillies game and drinking a nice, crispy wheat beer at a local watering hole.<br /><br /><div style="text-align: center;"><a href="http://4.bp.blogspot.com/-Z6RD0zYWUMU/TfkGw_OR-mI/AAAAAAAAA2E/-_XNHPUakGU/s1600/IMG_4966.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://4.bp.blogspot.com/-Z6RD0zYWUMU/TfkGw_OR-mI/AAAAAAAAA2E/-_XNHPUakGU/s400/IMG_4966.jpg" alt="" id="BLOGGER_PHOTO_ID_5618529448796224098" border="0" /></a><span style="font-size:78%;"><a href="http://www.boulderbeer.com/">boulder </a>sweaty betty - so good!<br /><br /></span><a href="http://2.bp.blogspot.com/-Wut1p1UOtmQ/TfkHw7SjOiI/AAAAAAAAA2M/S2We4JoobOU/s1600/IMG_4967.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://2.bp.blogspot.com/-Wut1p1UOtmQ/TfkHw7SjOiI/AAAAAAAAA2M/S2We4JoobOU/s400/IMG_4967.jpg" alt="" id="BLOGGER_PHOTO_ID_5618530547252017698" border="0" /></a><span style="font-size:78%;">new shades<br /><br /></span><div style="text-align: left;">i hereby resolve to take tons of photos of all the food and drink awaiting me in northern california. expect a mega post upon my return!<br /><br />love,<br />emily<br /></div><div style="text-align: left;"><br /></div></div>Anonymoushttp://www.blogger.com/profile/13646222166157828220noreply@blogger.com0tag:blogger.com,1999:blog-5392149427093386632.post-58864422898919341352011-06-09T21:46:00.014-04:002011-06-10T09:49:51.124-04:00beer wk: sunday boozy sunday<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-ANpYlIqapO0/TfF3obMHBMI/AAAAAAAAA1M/37oSP1bAv44/s1600/snacking_under_the_influence.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 87px; height: 87px;" src="http://4.bp.blogspot.com/-ANpYlIqapO0/TfF3obMHBMI/AAAAAAAAA1M/37oSP1bAv44/s200/snacking_under_the_influence.jpg" alt="" id="BLOGGER_PHOTO_ID_5616401746684740802" border="0" /></a>what better way to delay the consequences of <a href="http://veganroyale.blogspot.com/2011/06/beer-wk-day-ii.html">a fun <span class="blsp-spelling-error" id="SPELLING_ERROR_0">saturday</span> night of beers</a> and excessive high <span class="blsp-spelling-error" id="SPELLING_ERROR_1">fiving</span>, than a boozy brunch with a beautiful broad? that's how i started my <span class="blsp-spelling-error" id="SPELLING_ERROR_2">sunday</span> - met up with my friend D for the beer week special <a href="http://allagash.com/home"><span class="blsp-spelling-error" id="SPELLING_ERROR_3">allagash</span></a> brunch at the pope. over pancakes, tofu scramble and 2PM beers, we kicked off what would be the first of a multi-hour hang out <span class="blsp-spelling-error" id="SPELLING_ERROR_4">sesh</span>.<br /><br /><div style="text-align: center;"><a href="http://1.bp.blogspot.com/-jVjs-WKlWBs/TfF6tFdpV6I/AAAAAAAAA1c/rxSpxPPN8Jg/s1600/IMG_4955.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://1.bp.blogspot.com/-jVjs-WKlWBs/TfF6tFdpV6I/AAAAAAAAA1c/rxSpxPPN8Jg/s400/IMG_4955.JPG" alt="" id="BLOGGER_PHOTO_ID_5616405125286942626" border="0" /></a><span style="font-size:78%;">wish every brunch was an allagash brunch<br /></span><div style="text-align: left;"><br />D is a seasoned bartending veteran and a true beverage <span class="blsp-spelling-corrected" id="SPELLING_ERROR_5">connoisseur</span> , so i followed her lead when she ordered the allagash <a href="http://www.allagash.com/beer/collaboration/vrienden">vrienden</a>, which turned out to be a stunning ale in the flemish sour tradition. it was, we learned, an allagash collabo with <a href="http://www.newbelgium.com/home.aspx">new belgium brewery</a>, brewed with dandelion greens and elderberries (the two breweries even blended their special yeast strains! isn't that cute?). the quiet amber liquid in this glass is the stuff beer week dreams are made of: tart, fruity, strong, and just the right amount of weird. i loved every little sip. i had hoped to catch a bit of the live set by our pals <a href="http://www.facebook.com/pages/Agran-Events/181403528551065?sk=wall">the glotones</a>, but alas, they were breaking their gear down when we arrived.<br /></div></div><br /><a href="http://2.bp.blogspot.com/-I9lKWhDYKBM/TfF88oe4ktI/AAAAAAAAA1k/vyJ-Rx_HSps/s1600/IMG_4956.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://2.bp.blogspot.com/-I9lKWhDYKBM/TfF88oe4ktI/AAAAAAAAA1k/vyJ-Rx_HSps/s400/IMG_4956.JPG" alt="" id="BLOGGER_PHOTO_ID_5616407591408669394" border="0" /></a><br />after our plates were cleaned and cleared, D and i hightailed it over to her place of employ - and the only place in old city i'll regularly patronize - the <a href="http://www.khyberpasspub.com/">khyber pass pub</a>. they were in the midst of a supreme beer week jam: saison sunday! ten rare and immensely intriguing saisons on tap. oh dear.<br /><br /><a href="http://3.bp.blogspot.com/-h_0oqbF7IoU/TfGAJl0FUnI/AAAAAAAAA10/412g8AYXNOE/s1600/IMG_4959.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://3.bp.blogspot.com/-h_0oqbF7IoU/TfGAJl0FUnI/AAAAAAAAA10/412g8AYXNOE/s400/IMG_4959.JPG" alt="" id="BLOGGER_PHOTO_ID_5616411112565461618" border="0" /></a><br /><a href="http://4.bp.blogspot.com/-SzP5q9h97QQ/TfF99B6EugI/AAAAAAAAA1s/H5PBXkrXJgU/s1600/IMG_4957.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="http://4.bp.blogspot.com/-SzP5q9h97QQ/TfF99B6EugI/AAAAAAAAA1s/H5PBXkrXJgU/s400/IMG_4957.JPG" alt="" id="BLOGGER_PHOTO_ID_5616408697745226242" border="0" /></a>the first of quite a few tulip glasses to grace the bar before us was la moneuse by the belgian brewery <a href="http://www.brasseriedeblaugies.com/">blaugies</a>. malty, barn-y, aged to a nice warmth, but still wonderfully effervescent on the tongue, this was a classic saison. literally the perfect beer for a sunday afternoon, though perhaps a brasserie in belgium would have been a slightly more perfect place to be drinking it. no matter: a dim bar in philadelphia with D was a really good place to be, too.<br /><br /><a href="http://2.bp.blogspot.com/-4rQL57JWmbA/TfF38aIdCjI/AAAAAAAAA1U/lIL_SlQUnL4/s1600/IMG_4960.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 338px; height: 253px;" src="http://2.bp.blogspot.com/-4rQL57JWmbA/TfF38aIdCjI/AAAAAAAAA1U/lIL_SlQUnL4/s400/IMG_4960.JPG" alt="" id="BLOGGER_PHOTO_ID_5616402089998354994" border="0" /></a>i must confess that i forget which saison was second on my list. the sun was still shining a bit too brightly for the level of tips i was feeling, but our spirits were high, and we were deep in one of those great, rambling conversations. amongst a hundred other things, we talked about men and relationships, food and dietary choices, and going fishing as little kids. the third (and last?) saison i ordered was <a href="http://www.voodoobrewery.com/">voodoo brewery's</a> bitchin' camaro. this farmhouse ale is apparently a very new release from the brewery. so new, in fact, that there wasn't really a description for it on the draft list, and in the column listing abv there a mysterious "?." i distinctly remember that the last line of the description read something like, "any beer named after a dead kennedy's song can't be bad." though D wasn't crazy about it, i liked the hefty, malty, boozy kick in the teeth it gave me. if you're already getting loaded on super high quality beers on a sunday afternoon, why not go big?<br /><br />after dutifully chugging some water, we called it a day, and headed home. woozily walking down walnut at sunset, we hugged on the corner of 6th street. D said she was going home to take a nap, but i was headed off to band practice in east falls. being tipsy on small quantity of good, strong beer is a distinctly light, energizing feeling, with 0% hangover. alright, alright...maybe just a 5% one.<br /><br />love,<br />emilyAnonymoushttp://www.blogger.com/profile/13646222166157828220noreply@blogger.com0tag:blogger.com,1999:blog-5392149427093386632.post-80421739277136938952011-06-05T11:55:00.011-04:002011-06-06T10:32:42.249-04:00beer wk, day II<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-Tf02AbNScOQ/Teun4VzfV_I/AAAAAAAAA0c/kQZNNCysvjg/s1600/snacking_under_the_influence.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 86px; height: 87px;" src="http://2.bp.blogspot.com/-Tf02AbNScOQ/Teun4VzfV_I/AAAAAAAAA0c/kQZNNCysvjg/s200/snacking_under_the_influence.jpg" alt="" id="BLOGGER_PHOTO_ID_5614765946815076338" border="0" /></a><br /><div><br /><br /><a href="http://3.bp.blogspot.com/-NW2odKu1XzE/Teu2q442jZI/AAAAAAAAA1E/NAen0IO8uJY/s1600/IMG_4948.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 289px; height: 217px;" src="http://3.bp.blogspot.com/-NW2odKu1XzE/Teu2q442jZI/AAAAAAAAA1E/NAen0IO8uJY/s400/IMG_4948.JPG" alt="" id="BLOGGER_PHOTO_ID_5614782208389057938" border="0" /></a>philadelphians, rejoice! <a href="http://www.phillybeerweek.org/">beer week</a> is upon us. you may find yourself musing, a bit confusedly, "but isn't every week beer week?" if you partake in regular happy hours, distributor perusals, geek outs with the dudes at <a href="http://hawthornecafe.com/">hawthorne's</a>, backyard/park bottle top pops, etc. then the short answer is Yes. but capital B Beer Week offers hundreds (almost a thousand, some report) of special events across the city and the region in celebration of suds, the geniuses who craft it, and the nerds who love them. the past few annual Beer Weeks have expired with me consistently feeling like i didn't take advantage of enough of the awesome happenings, and this year i am determined to not let that happen. it's really too bad that i am as yet iPhone-less, because they've even rolled out a beer week <a href="http://itunes.apple.com/us/app/philly-beer-week-2011/id373000998?mt=8%22">app</a> to help keep track of all the madness! seriously. dumb-phone laden as i may be, i won't let this one slip away without sampling at least half my weight in saisons, double IPAs and other such glorious libations.<br /><br />so, i had to work on friday night, and thus missed the official first day of beer week. however, i did jam a few much needed pints of <a href="http://sixpoint.com/creations.html">sixpoint</a> at the abbaye afterward, so maybe that counts for something? last night, post-ballgame, ry and i decided to bike over to fishtown to the 'it's a firkin riot!' event at <a href="http://www.johnnybrendas.com/">johnny brendas</a>. the night air was cool enough to require a denim jacket, and the ride across town was just lovely. we rounded girard to frankford ave. to the familiar, fuzzy sight of this fine bar.<br /></div><div><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-BGEsoGMq1Jg/TeunPs6Eq_I/AAAAAAAAA0U/dpEHw8vAYLw/s1600/IMG_4935.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://4.bp.blogspot.com/-BGEsoGMq1Jg/TeunPs6Eq_I/AAAAAAAAA0U/dpEHw8vAYLw/s400/IMG_4935.JPG" alt="" id="BLOGGER_PHOTO_ID_5614765248642067442" border="0" /></a>inside, our pal herbie was spinning <a href="http://www.facebook.com/profile.php?id=8402282#%21/group.php?gid=46354458813">all manner of british tunes</a>, and hoisted above the bar in a purely brilliant set up (whoever built this thing deserves many accolades), was a row of the firkins, tapped and pouring beer like there was no tomorrow. for a quick and painless explanation of what a firkin is - by a badass bearded brewer dude no less - see <a href="http://www.youtube.com/watch?v=XYAkqaRwwto">here</a>. the firkin loft was even outfitted with packs of dry ice (i think) to keep the beers mildly chilled. i can't get over how cool this apparatus was.<br /><br /><a href="http://2.bp.blogspot.com/-4k_bEFhScgw/Teu0skEClSI/AAAAAAAAA0k/ZoufKyGOhp8/s1600/IMG_4943.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://2.bp.blogspot.com/-4k_bEFhScgw/Teu0skEClSI/AAAAAAAAA0k/ZoufKyGOhp8/s400/IMG_4943.JPG" alt="" id="BLOGGER_PHOTO_ID_5614780038135321890" border="0" /></a><a href="http://1.bp.blogspot.com/-nlFbHh0C2nc/Teu0-KD_7gI/AAAAAAAAA0s/A-AeCZ3YRLU/s1600/IMG_4940.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://1.bp.blogspot.com/-nlFbHh0C2nc/Teu0-KD_7gI/AAAAAAAAA0s/A-AeCZ3YRLU/s400/IMG_4940.JPG" alt="" id="BLOGGER_PHOTO_ID_5614780340393471490" border="0" /></a><a href="http://3.bp.blogspot.com/-sTelF70_z1A/Teu1LYtQZ2I/AAAAAAAAA00/b3q3hrpq5sg/s1600/IMG_4951.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://3.bp.blogspot.com/-sTelF70_z1A/Teu1LYtQZ2I/AAAAAAAAA00/b3q3hrpq5sg/s400/IMG_4951.JPG" alt="" id="BLOGGER_PHOTO_ID_5614780567662913378" border="0" /></a>the $5, 10 ounce pours allowed for a wide variety of tastes, but i was most impressed by the <a href="http://weyerbacher.com/blog/2010/02/verboten/">weyerbacher verboten</a>, a belgian style pale ale with all the crispy, clean, gentle fruity yeasty-ness i could ever ask for. these went down easy peasy. a little too easy...<br /><br /><a href="http://1.bp.blogspot.com/-3KNmE6U4GV8/Teu2SUEC0QI/AAAAAAAAA08/kN2_DRB5shM/s1600/IMG_4942.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://1.bp.blogspot.com/-3KNmE6U4GV8/Teu2SUEC0QI/AAAAAAAAA08/kN2_DRB5shM/s400/IMG_4942.JPG" alt="" id="BLOGGER_PHOTO_ID_5614781786187026690" border="0" /></a>i also tried the <a href="http://www.beerlass.com/2011/06/standard-pils-wins-inquirers.html">standard pils</a>, a new local collabo beer that was a delightful quaff. as a few sweet friends joined us at the bar, our glasses were emptied and refilled as our tab did grow. herbie kept it solid at the turntables, and the place just got more and more packed out. i hazily realized that one potential down side of these beer week shenanigans is the increased presence of douchey dudes. i almost NEVER get approached by men at bars, but last night i was hit on by not one, but a handful of drunk, drunkie drunk drunk amateurs. i will give a certain red-cheeked young fellow credit for at least using "what beer should i order?" as a pick up line, instead of whatever other hack bullshit the ladies of the world must endure.<br /><br />the bike ride home was punctuated by a stop at <a href="http://www.maozusa.com/restaurants/locations/philadelphia">maoz</a>, followed by an impromptu 2am viewing of the film <a href="http://www.imdb.com/title/tt0107211/">indecent proposal</a>. in a stroke of luck, i don't have to <a href="http://www.cantinadossegundos.com/">work</a> my usual shift this morning, and so could sleep in, rock some brunch, and prepare for the day's <a href="http://www.phillybeerweek.org/bio_page.cfm?venue_code=341">beery</a> <a href="http://www.khyberpasspub.com/">activities</a>...long live my liver!<br /><br />love,<br />emilyAnonymoushttp://www.blogger.com/profile/13646222166157828220noreply@blogger.com0tag:blogger.com,1999:blog-5392149427093386632.post-78710225514681495402011-05-24T22:04:00.006-04:002011-06-06T10:34:17.731-04:00tap that<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-Vm0F1V0DmMA/Tbm6aW37VfI/AAAAAAAAAzw/4qkTbdK5Aag/s1600/restaurantreview_fancy.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 148px; height: 114px;" src="http://4.bp.blogspot.com/-Vm0F1V0DmMA/Tbm6aW37VfI/AAAAAAAAAzw/4qkTbdK5Aag/s200/restaurantreview_fancy.jpg" alt="" id="BLOGGER_PHOTO_ID_5600712573591442930" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-qXNBDg1Xvtg/Tbm6Wkc2KRI/AAAAAAAAAzo/f5ybDzSB_vw/s1600/restaurantreview_cheap.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 104px; height: 83px;" src="http://4.bp.blogspot.com/-qXNBDg1Xvtg/Tbm6Wkc2KRI/AAAAAAAAAzo/f5ybDzSB_vw/s200/restaurantreview_cheap.jpg" alt="" id="BLOGGER_PHOTO_ID_5600712508516477202" border="0" /></a><br />it's proof that a place is special when you've been there countless times, and each visit renews your love tenfold. this is how i feel about <a href="http://www.southphiladelphiataproom.com/index2.html">the south philly taproom</a>. yeah, the service might not always be at 100%, but i'm learning to chill out and slow down in my older age, and not get all annoyed when a server is sort of moseying around instead of hustling toward my table. the rest of sptr (or "spitter," as i sometimes call it) kicks so much ass that i can safely call it one of my favorite bars/restaurants in philadelphia.<br /><br />the decor and layout of this joint are spot on. during the day with the windows open, the dining room is happy and breezy. at night, rustic vintage light fixtures keep the bar dim and cozy (but not too dark), good tunes float through the speakers (but not too loud), and you and whomever you're with can settle in for a real good time. <a href="http://www.southphiladelphiataproom.com/beermenu.html">the draft list</a> consistently reads as a who's who of local craft beermakers with a few midwestern, west coast, and international brew dudes thrown in for good measure. i can always find something i'm stoked to sip on, and they have, like, a majillion bottles to choose from if you're not feeling draft-y.<br /><br /><div style="text-align: left;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm2.static.flickr.com/1336/3267633006_4b4bcedd5d.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 339px; height: 500px;" src="http://farm2.static.flickr.com/1336/3267633006_4b4bcedd5d.jpg" alt="" border="0" /></a>the food menu is also simply stellar with clearly marked vegetarian options aplenty. vegans, fear not: the spitter has got you covered. there are some decent soups and salads, but their vegan hoagie - packed to the gills with savory tempeh, marinated mushrooms, lettuce, tomato and thinly sliced red onion - is not to be missed:<br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-H6PHpY2VcAE/TbnCWFQZpaI/AAAAAAAAA0A/tj8GBKTsFtE/s1600/IMG_4818.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://1.bp.blogspot.com/-H6PHpY2VcAE/TbnCWFQZpaI/AAAAAAAAA0A/tj8GBKTsFtE/s400/IMG_4818.jpg" alt="" id="BLOGGER_PHOTO_ID_5600721296235799970" border="0" /></a><span style="font-size:78%;">there is a wonderfully unconscionable amount of vegan mayo on this roll</span><br /><br /><div style="text-align: left;"><span style="font-size:100%;">sandwiches come with a side of thick cut fries, chopped salad, OR pasta salad. hooray for</span> choices! to boot, $3 gets you a dish of bangin house made pickles and, according to the omnivores i know, they also prepare delicious meats. for brunch, the dairy-free inclined can rock a very interesting plate of mushroom studded tofu scramble that comes flanked with a watercress salad and hard-to-describe but FANtastic white rice dumplings.<br /><br />it really does something for me when an establishment has different kinds of seating for different kinds of moods. the taproom offers lots of options: well worn stools at the long, curved bar, plenty of high top tables, intimate low round tables, and a big booth in the back by the windows, perfect for gathering with ten or so of your BFFs.<br /></div><span style="font-size:78%;"><br /></span></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm2.static.flickr.com/1406/3267615452_b81311d6f1.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 500px; height: 375px;" src="http://farm2.static.flickr.com/1406/3267615452_b81311d6f1.jpg" alt="" border="0" /></a><span style="font-size:78%;">best seats in the house<br /></span><div style="text-align: left;"><br />south hicks & mifflin maybe used to seem like a random corner for a great lil pub, but the neighborhood has come a long way, and outside tables provide copious people and cute dog watching. they also frequently host cool <a href="http://www.southphiladelphiataproom.com/events.html">events</a>, including a well edited selection for the impending 2011 <a href="http://www.phillybeerweek.org/">philly beer week</a> (including a <a href="http://www.lagunitas.com/home.html">lagunitas</a> "420" event on june 9th featuring stoner snacks - does it get any better?). sptr- what can i say but: i love you!<br /><br />xo,<br />emily<br /></div></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-71YlzDhlZEA/TbnPu55GOOI/AAAAAAAAA0I/n_fHKxKAWK0/s1600/winter%2Bbeer%2Btwo%2Btone.jpg"><br /></a>Anonymoushttp://www.blogger.com/profile/13646222166157828220noreply@blogger.com3tag:blogger.com,1999:blog-5392149427093386632.post-11485948065703948852011-04-22T14:11:00.018-04:002011-04-23T13:22:29.113-04:00non edible delights<a href="http://3.bp.blogspot.com/-HokNSZ43xhY/TbHE-c1yW5I/AAAAAAAAAyM/qo_hctliNP0/s1600/other_stuff_we_like.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 181px; height: 83px;" src="http://3.bp.blogspot.com/-HokNSZ43xhY/TbHE-c1yW5I/AAAAAAAAAyM/qo_hctliNP0/s200/other_stuff_we_like.jpg" alt="" id="BLOGGER_PHOTO_ID_5598472388970961810" border="0" /></a>on my way to work on tuesday, i had to stop at <a href="http://www.dickblick.com/?wmcp=google&wmckw=[blick]&wmcid=adwords&gclid=CMiq5ITnsKgCFQ075QodkwXyHA">blick</a> art supplies to grab some face paint for an upcoming event at the dorm i work in. despite the lingering sleep still in my eyes, i felt a nice buzz riding through downtown, watching the world crank up for the day. after locking my bike up on the corner of sansom and chestnut, i noticed this little sign right next to the door leading down to blick: <span style="text-decoration: underline;"><br /></span><a href="http://1.bp.blogspot.com/-As-YR_6RD44/TbHF1emED7I/AAAAAAAAAyU/Q5V_aVx14Xs/s1600/IMG_4875.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://1.bp.blogspot.com/-As-YR_6RD44/TbHF1emED7I/AAAAAAAAAyU/Q5V_aVx14Xs/s400/IMG_4875.jpg" alt="" id="BLOGGER_PHOTO_ID_5598473334334689202" border="0" /></a><br />in a city as old as philadelphia, you see a lot of historical monument signs outside of buildings and homes, and while it's a cool reminder of how much has happened here, you sort of get used to it. however, this sign (or "tablet" as it refers to itself) gave me a distinct thrill. who on earth is the mystery admirer who placed it on this wall? what did eakin's studio look like in 1885? can anyone just put up a tablet commemorating an artist of historical significance? and calling yourself "an admirer" is so much more romantic than "anonymous," or a real name! maybe it was the lack of coffee in my system, but something about this sight just made me swoon with joy.<br /><br />with a lingering smile, i bounded down the steps into blick. i forgot how visually overwhelming big art stores can be, and to add to it, this one in particular is lit insanely brightly, so everything just pops. my eyes immediately pulled me in a hundred directions, toward different colors, textures and shapes.<br /><br /><div style="text-align: left;"><a href="http://3.bp.blogspot.com/-kQ4xhA63Hyc/TbHV6aMauhI/AAAAAAAAAyc/URd_aHZKTSM/s1600/IMG_4876.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://3.bp.blogspot.com/-kQ4xhA63Hyc/TbHV6aMauhI/AAAAAAAAAyc/URd_aHZKTSM/s400/IMG_4876.jpg" alt="" id="BLOGGER_PHOTO_ID_5598491011238771218" border="0" /></a><a href="http://1.bp.blogspot.com/-WtkP_-o0So0/TbHYHrXnBAI/AAAAAAAAAyk/KQx1VLZJiUk/s1600/IMG_4880.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="http://1.bp.blogspot.com/-WtkP_-o0So0/TbHYHrXnBAI/AAAAAAAAAyk/KQx1VLZJiUk/s400/IMG_4880.jpg" alt="" id="BLOGGER_PHOTO_ID_5598493438210671618" border="0" /></a><a href="http://2.bp.blogspot.com/-IgvU8ZMpnxk/TbHYuhPQjnI/AAAAAAAAAys/WDjtBEleLf8/s1600/IMG_4882.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://2.bp.blogspot.com/-IgvU8ZMpnxk/TbHYuhPQjnI/AAAAAAAAAys/WDjtBEleLf8/s400/IMG_4882.jpg" alt="" id="BLOGGER_PHOTO_ID_5598494105506188914" border="0" /></a><a href="http://2.bp.blogspot.com/-2MTsWvodKuk/TbHZLJhKfeI/AAAAAAAAAy4/Y3F1ebDBTlo/s1600/IMG_4884.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://2.bp.blogspot.com/-2MTsWvodKuk/TbHZLJhKfeI/AAAAAAAAAy4/Y3F1ebDBTlo/s400/IMG_4884.jpg" alt="" id="BLOGGER_PHOTO_ID_5598494597355044322" border="0" /></a><a href="http://3.bp.blogspot.com/-Awj9lLxZOYU/TbHbBPErV1I/AAAAAAAAAzI/WEnXVvBAupY/s1600/IMG_4885.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://3.bp.blogspot.com/-Awj9lLxZOYU/TbHbBPErV1I/AAAAAAAAAzI/WEnXVvBAupY/s400/IMG_4885.jpg" alt="" id="BLOGGER_PHOTO_ID_5598496626070738770" border="0" /></a><a href="http://3.bp.blogspot.com/-ke-QLSZqW3w/TbHZiqP1PkI/AAAAAAAAAzA/gyn5T2w_LH4/s1600/IMG_4886.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://3.bp.blogspot.com/-ke-QLSZqW3w/TbHZiqP1PkI/AAAAAAAAAzA/gyn5T2w_LH4/s400/IMG_4886.jpg" alt="" id="BLOGGER_PHOTO_ID_5598495001277709890" border="0" /></a><br />keep in mind that i don't actively make this kind of visual art. despite my years of art classes in middle and high school, i wouldn't really know what to do with a tube of oil paint or tiny plastic trees. the things i felt compelled to photograph don't appeal to me because i want to buy them - they're just weirdly pleasing to my eye.<br /><br />wandering through the store, i thought about how a real artist might feel in here: aisles and aisles of glossy new materials and tools ready to make anything the heart desires. so much potential energy waiting to be unleashed through eyes and fingers out into the world. then it hit me - this is exactly how i feel upon entering a well-stocked grocery store or farmer's market. different items seem to whisper of what could be, and as i take it all in, ideas start to form in my brain, called into being by some mysterious force of creativity. so many things seem possible as i fill my cart with assorted sundries.<br /><br />the connection between art and well prepared food shined brightly as i considered all this on the way to blick's kids section. whether it's a white wall, public park, or an empty porcelain plate, filling spaces with form and/or sensation that didn't exist before is what makes life tolerable, even beautiful. it's what makes us feel connected to one another. it's what prompted an admirer to hang a plaque for thomas eakins on a dirty gray wall in center city.<br /><br /><a href="http://4.bp.blogspot.com/-JvBA7DI0elI/TbHebKs8nyI/AAAAAAAAAzQ/_hwr-jMm59U/s1600/thomas-eakins-an-arcadian-85444.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 302px;" src="http://4.bp.blogspot.com/-JvBA7DI0elI/TbHebKs8nyI/AAAAAAAAAzQ/_hwr-jMm59U/s400/thomas-eakins-an-arcadian-85444.jpg" alt="" id="BLOGGER_PHOTO_ID_5598500370108948258" border="0" /></a><br />love,<br />emily<br /><a href="http://3.bp.blogspot.com/-ke-QLSZqW3w/TbHZiqP1PkI/AAAAAAAAAzA/gyn5T2w_LH4/s1600/IMG_4886.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"> </a></div>Anonymoushttp://www.blogger.com/profile/13646222166157828220noreply@blogger.com0tag:blogger.com,1999:blog-5392149427093386632.post-22897340808988548732011-04-07T01:22:00.009-04:002011-04-14T11:43:56.889-04:00pack a bowl (full of salad greens)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-PgiTUMVmtr4/TaWxvtHKptI/AAAAAAAAAx4/NEoFQtxGaCg/s1600/tools.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 90px; height: 77px;" src="http://4.bp.blogspot.com/-PgiTUMVmtr4/TaWxvtHKptI/AAAAAAAAAx4/NEoFQtxGaCg/s200/tools.jpg" alt="" id="BLOGGER_PHOTO_ID_5595073545199331026" border="0" /></a><br />it's not like dressing a salad with tongs or a wooden fork & spoon is <span style="font-style: italic;">that</span> much of a chore, but something about it just annoys me. precious ingredients always go man overboard or i get balsamic on my white shirt or something. first world problems, i know. but sometimes, it's the little things that separates mundane tasks from being a pain in the ass and being no big deal. this set of bowls - in cheery crayon hues and sturdy as hell - are kitchen tools i find myself using almost every day. it might be funny to think of plain old mixing bowls as "tools," but they really do wonders. the secret is all in the lids!<br /><br /><a href="http://4.bp.blogspot.com/-bkpoKjw1am0/TZ1KXiBKN4I/AAAAAAAAAxw/mkcNWJM3jzw/s1600/IMG_0102.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 337px; height: 504px;" src="http://4.bp.blogspot.com/-bkpoKjw1am0/TZ1KXiBKN4I/AAAAAAAAAxw/mkcNWJM3jzw/s400/IMG_0102.JPG" alt="" id="BLOGGER_PHOTO_ID_5592708080393140098" border="0" /></a><br />they make the act of preparing a salad the easiest thing in the world. everything goes in, dressing is drizzled on top, lid is snapped on, and then you <a href="http://www.youtube.com/watch?v=k1F37VmwKJE">shake shake shake shake shake shake shake shake</a>. you get full, even coverage of dressing on the salad, with no sad dry greens hiding at the bottom.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-as7D2TPvio8/TZ1KPJ5v_9I/AAAAAAAAAxo/ZnO55vinknE/s1600/IMG_0098.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 567px; height: 377px;" src="http://3.bp.blogspot.com/-as7D2TPvio8/TZ1KPJ5v_9I/AAAAAAAAAxo/ZnO55vinknE/s400/IMG_0098.JPG" alt="" id="BLOGGER_PHOTO_ID_5592707936480657362" border="0" /></a><br /><span style="font-size:78%;">trying to eat more spinach these days<br /><br /></span><div style="text-align: left;">the lid + shake technique is especially good with coleslaw. plus, for leftovers you don't need crappy tupperware - the bowl is its own leftovers container! you don't have to look too far for thrills in my kitchen. my set is by <a href="http://www.macys.com/catalog/product/index.ognc?ID=386700&cm_mmc=Google_Feed-_-6-_-77-_-MP677">martha stewart</a> (who i've learned to stop hating and start sorta appreciating), but there are surely other good brands if you think m.s. is a zombie lady and are loath to give her any of your money. ooh, <a href="http://www.amazon.com/Tovolo-Melamine-Mixing-Bowls-Lids/dp/B000O1BKUE/ref=sr_1_11?ie=UTF8&qid=1302795371&sr=8-11">here's</a> some nice ones on amazon. a bit pricey, but anything that makes you want to eat more salad is a worthy investment, in my book.<br /><br />love,<br />emily<br /></div></div>Anonymoushttp://www.blogger.com/profile/13646222166157828220noreply@blogger.com1tag:blogger.com,1999:blog-5392149427093386632.post-35035524601524855582011-04-04T21:36:00.006-04:002011-04-04T22:04:36.540-04:00lifesaver<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-SEv6W2corfY/TZpyQmPG5uI/AAAAAAAAAw0/MVzlTEWwEy4/s1600/old_favorites.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 96px; height: 124px;" src="http://1.bp.blogspot.com/-SEv6W2corfY/TZpyQmPG5uI/AAAAAAAAAw0/MVzlTEWwEy4/s200/old_favorites.jpg" alt="" id="BLOGGER_PHOTO_ID_5591907516801279714" border="0" /></a>for some reason or another (could've been my very recent birthday and the extension of the annual shenanigans? or the highly anticipated return of <a href="http://philadelphia.phillies.mlb.com/mlb/gameday/index.jsp?gid=2011_04_01_houmlb_phimlb_1&mode=recap&c_id=phi">this reason</a> for copious beer consumption?), this weekend was a doozy. without even really trying to, i partied with the gusto of a woman ten years my younger. raucous times with friends, ballgames, quality time with my fella: all were so, super fun, but i felt hella worse for the wear come this morning.<br /><br />my idea of a "hangover cure" is usually coffee and some steely resolve. however, this morning i realized, while pawing around aimlessly through our fridge, that we had all the makings for one of my favorite breakfasts - and, coincidental nutrition-bombs - of all time.<br /><br /><a href="http://2.bp.blogspot.com/-xgqJv9o0e-U/TZpz9rXrstI/AAAAAAAAAw8/mZjnlFyTUQQ/s1600/IMG_0075.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://2.bp.blogspot.com/-xgqJv9o0e-U/TZpz9rXrstI/AAAAAAAAAw8/mZjnlFyTUQQ/s400/IMG_0075.JPG" alt="" id="BLOGGER_PHOTO_ID_5591909390785163986" border="0" /></a><br />kale smoothies! i was first introduced to the idea of raw kale pulverized with other, more traditional, smoothie ingredients by the wonderfully weird folks at <a href="http://www.facebook.com/pages/The-Satellite-Cafe/234221543635">the satellite cafe </a>in my old stomping grounds of west philadelphia. i can't be sure, but i think their kale smoothie involves pineapple juice, kale, coconut milk and some other stuff. my at-home version was a bit different, but that is the beauty of smoothies, right? you can just throw whatever produce you've got into a blender, give that thing a whirl, and out comes a delicious breakfast beverage!<br /><br /><a href="http://2.bp.blogspot.com/-_7SE1YYzstI/TZp1Zj17bEI/AAAAAAAAAxE/3q1H9g7NWho/s1600/IMG_0076.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://2.bp.blogspot.com/-_7SE1YYzstI/TZp1Zj17bEI/AAAAAAAAAxE/3q1H9g7NWho/s400/IMG_0076.JPG" alt="" id="BLOGGER_PHOTO_ID_5591910969312504898" border="0" /></a>let's not front: it is the kale that saves your life. without it, you've just got some pulverized fruit and juice, which certainly does a world of good for your aching body as opposed to a jelly donut or whatever. but it's the beta carotein, vitamin and calcium packed green that somehow makes you feel like a million bucks (well, a thousand, maybe) when you woke up feeling like a piece of gum stuck to someone's shoe.<br /><br /><span style="font-weight: bold;">The Lifesaver<br /></span>~takes 5 minutes<br />~makes 1 large, or 2 small smoothies<span style="font-weight: bold;"><span style="font-weight: bold;"><br /><br /></span></span>ingredients:<span style="font-weight: bold;"><span style="font-weight: bold;"><br /></span></span>1 cup of kale, tough stems removed and torn into small pieces<br />1/2 cup plain low fat or soy yogurt<br />1 ripe banana<br />1 handful of grapes<br />3/4 cup orange, mango or pineapple juice<span style="font-weight: bold;"><br /></span>1 tablespoon ground flax seed (optional)<span style="font-weight: bold;"><br /><br /></span>- slice the banana into pieces. put into a blender, or into a tumbler that can handle an immersion blender.<br /><br />- add the yogurt, kale and grapes.<br /><br />- pour the juice on top, and blend.<span style="font-weight: bold;"> </span><span>add a bit more liquid if needed.</span><span style="font-weight: bold;"><br /></span><br />- to really kick your hangover's ass, stir in 1 tablespoon of ground flax seed after blending.<span style="font-weight: bold;"> </span>but if that's like, too much effort for your weary bones, just chug that smoothie and wait for the rush of well-being to kick in.<span style="font-weight: bold;"><br /><br /></span><div style="text-align: center;"><a href="http://2.bp.blogspot.com/-4XUOfWMF644/TZp3noDXphI/AAAAAAAAAxM/avD7tPYoHno/s1600/IMG_0077.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://2.bp.blogspot.com/-4XUOfWMF644/TZp3noDXphI/AAAAAAAAAxM/avD7tPYoHno/s400/IMG_0077.JPG" alt="" id="BLOGGER_PHOTO_ID_5591913409984046610" border="0" /></a><span style="font-size:78%;">the kale smoothie in its natural habitat</span><br /></div><span><br />so, even though i pick my poison...at least i've got the antidote, right?</span><span><span><br /><br />love,<br />emily<br /></span></span><span style="font-weight: bold;"><span style="font-weight: bold;"><br /></span></span>Anonymoushttp://www.blogger.com/profile/13646222166157828220noreply@blogger.com2tag:blogger.com,1999:blog-5392149427093386632.post-15280729092468998682011-03-31T23:27:00.007-04:002011-03-31T23:48:50.889-04:00grade A upgrade<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-npIB61Bo-cI/TZVHivzWkfI/AAAAAAAAAws/ZdmR3A0WHnQ/s1600/tools.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 95px; height: 81px;" src="http://4.bp.blogspot.com/-npIB61Bo-cI/TZVHivzWkfI/AAAAAAAAAws/ZdmR3A0WHnQ/s200/tools.jpg" alt="" id="BLOGGER_PHOTO_ID_5590453174723318258" border="0" /></a><br />perhaps one of the most important kitchen tools, as far as blogs go, is a camera. <span style="font-style: italic;">of course </span>not nearly as important as a sharp knife, a good cast iron skillet, a reliable gas stove, or a kick ass food processor. though some would probably argue this point, preparing and especially EATING the food we make is far more important than blogging about it. documenting and finding clever things to say about our meals is fun and rewarding, but the cooking comes first.<br /><br />however, since i do find myself in the casual business of publicly sharing the culinary part of my life with all who care to read and view, it's nice to feel like i'm doing it with some style. up until very recently, i felt severely limited in this respect by my pedestrian point-and- shoot digital camera. even the best lighting scenarios i could muster - even just nice daylight by the window sill - never seemed to do the food, or the labor i put into it, justice. what's the fun in reading about food without some visual evidence? i thank you all for bearing with some seriously less than stunning photography.<br /><br />however, all this is about to change! tuesday was my 29th birthday, and bestowed upon me was an incredibly generous, thoughtful and totally out-of-the-blue gift from ryan and my mom:<br /><br /><div style="text-align: center;"><a href="http://3.bp.blogspot.com/-osZ1HQUw4XI/TZVGSZBuWQI/AAAAAAAAAwk/ny8MYpVgygE/s1600/IMG_0071.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="http://3.bp.blogspot.com/-osZ1HQUw4XI/TZVGSZBuWQI/AAAAAAAAAwk/ny8MYpVgygE/s400/IMG_0071.JPG" alt="" id="BLOGGER_PHOTO_ID_5590451794220046594" border="0" /></a><span style="font-size:78%;">hello, beautiful<br /></span><div style="text-align: left;"><span style="font-size:100%;"><br />this slick digi SLR beast is all mine, and it's just <span style="font-style: italic;">killer.</span> i hate to brag</span>, but i'm just so stoked on it and wanted to share with you all! i feel like i just graduated, or something. anyway, from this day forward, expect a serious upgrade from the VR photography. except maybe for photos taken outside of our house - i am still too nervous to bring my new camera out into the harsh world!<br /><br />love,<br />emily<br /></div></div>Anonymoushttp://www.blogger.com/profile/13646222166157828220noreply@blogger.com2tag:blogger.com,1999:blog-5392149427093386632.post-8319600419331722572011-03-30T11:48:00.007-04:002011-03-31T12:10:01.182-04:00the bitter end<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-UvoYDEjCTD0/TZNRZjxXP6I/AAAAAAAAAwA/mf-oiDH6kts/s1600/snacking_under_the_influence.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 106px; height: 108px;" src="http://3.bp.blogspot.com/-UvoYDEjCTD0/TZNRZjxXP6I/AAAAAAAAAwA/mf-oiDH6kts/s400/snacking_under_the_influence.jpg" alt="" id="BLOGGER_PHOTO_ID_5589901062037782434" border="0" /></a><br />back in the days of collective living in west <span class="blsp-spelling-error" id="SPELLING_ERROR_0">philly</span>, one of the all-time best housemates, <a href="http://marymaker.blogspot.com/"><span class="blsp-spelling-error" id="SPELLING_ERROR_1">mary</span> maker,</a> bought a bottle of <span class="blsp-spelling-error" id="SPELLING_ERROR_2">campari</span> for our house bar. perhaps it was for a special cake flavor, as she was wont to experiment with, or a brief flirtation with before-dinner cocktails - the reason isn't as important as the fact that, unlike every other form of alcohol to grace the shelves in our house, this one wasn't sucked down within moments of entering the building. and because i can't bear to throw out perfectly good booze, <span class="blsp-spelling-error" id="SPELLING_ERROR_3">i've</span> spent the last few years lugging the half full bottle of crimson, syrupy <span class="blsp-spelling-error" id="SPELLING_ERROR_4">liquer</span> from one rental to another. an ounce or two has been sipped, but for the most part it has stood quietly amongst the other, more popular inhabitants of our liquor cabinets.<br /><br /><span class="blsp-spelling-error" id="SPELLING_ERROR_5">campari</span>, like most bitter flavors, is foreign to the average young drinker's palate. the flavor profile isn't one we're introduced to often as children, and when we are, we're generally conditioned to equate these tastes as "medicinal," or just "gross." while i still don't think a glass of straight <span class="blsp-spelling-error" id="SPELLING_ERROR_6">campari</span> is my tipple of choice, <span class="blsp-spelling-error" id="SPELLING_ERROR_7">i've</span> come to appreciate a dose of bitterness in my older age. maybe this can be attributed to the fabled every-7-year-<span class="blsp-spelling-corrected" id="SPELLING_ERROR_8">taste-buds</span>-changeover (when foods and flavors you used to despise are suddenly tolerable, or even enjoyable). or maybe it was my stint at the 40<span class="blsp-spelling-error" id="SPELLING_ERROR_9">th</span> street <a href="http://capogirogelatoartisans.blogspot.com/"><span class="blsp-spelling-error" id="SPELLING_ERROR_10">Capogiro</span></a>, whose <span class="blsp-spelling-error" id="SPELLING_ERROR_11">italian</span>-centric liquor selection included <a href="http://en.wikipedia.org/wiki/Amaro_%28liqueur%29"><span class="blsp-spelling-error" id="SPELLING_ERROR_12">amaro</span></a> of many shades and <span class="blsp-spelling-error" id="SPELLING_ERROR_13">strenghts</span> that i cautiously sampled throughout my time working there. i found that when i really gave these strange new flavors a fighting chance, instead of just assuming i wouldn't like them, some of them were really quite wonderful.<br /><br />and so lately, the ancient bottle of <span class="blsp-spelling-error" id="SPELLING_ERROR_14">campari</span> in my possession has been slowly but surely disappearing. finishing the bottle - which at one time seemed like an insurmountable feat - is now immanent, and when the last drop is gone, i just might buy another. the "<span class="blsp-spelling-error" id="SPELLING_ERROR_15">negroni</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_16">sodi</span>," as <span class="blsp-spelling-error" id="SPELLING_ERROR_17">i've</span> dubbed it, is my new favorite <span class="blsp-spelling-error" id="SPELLING_ERROR_18">apertif</span> of choice: just the right amount of astringent to rev up the old appetite before dinner.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-C1Nb9l_cgzI/TZNbESQUgLI/AAAAAAAAAwI/XZiCRkzdAHA/s1600/IMG_4804.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://3.bp.blogspot.com/-C1Nb9l_cgzI/TZNbESQUgLI/AAAAAAAAAwI/XZiCRkzdAHA/s400/IMG_4804.jpg" alt="" id="BLOGGER_PHOTO_ID_5589911691674812594" border="0" /></a><span style="font-weight: bold;"><span class="blsp-spelling-error" id="SPELLING_ERROR_19">Negroni</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_20">Sodi</span> - a lovingly bastardized <span class="blsp-spelling-error" id="SPELLING_ERROR_21">apertif</span><br />~makes 1 cocktail<br /><br /></span>ingredients:<span style="font-weight: bold;"><br /></span>1 ounce good quality gin (or, whatever, you can use crappy gin if you want to)<br />1/2 ounce dry vermouth<br />1/2 ounce <span class="blsp-spelling-error" id="SPELLING_ERROR_22">campari</span><span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"><br /></span></span></span></span>seltzer<span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"><br /></span></span></span></span>slice of orange (optional)<br /><br />- fill a rocks glass full of ice cubes.<br /><br />- pour the gin, then slowly add the vermouth and <span class="blsp-spelling-error" id="SPELLING_ERROR_23">campari</span>.<br /><br />- top with cold seltzer water, and stir gently. garnish with an orange wedge if you want to go the extra mile.<br /><br />- imbibe<span style="font-weight: bold;">. </span>but be prepared! this manner of cocktail really does stimulate your appetite, so if dinner isn't for another hour or two, have some little snacks on hand! <span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"><br /></span></span></span></span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-lSqNZRJkt6o/TZNddyWUcDI/AAAAAAAAAwQ/gsWWjagKfvM/s1600/negroni%2Bspritzer.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="http://1.bp.blogspot.com/-lSqNZRJkt6o/TZNddyWUcDI/AAAAAAAAAwQ/gsWWjagKfvM/s400/negroni%2Bspritzer.jpg" alt="" id="BLOGGER_PHOTO_ID_5589914328809893938" border="0" /></a><br />for fancier times, the gin/vermouth/<span class="blsp-spelling-error" id="SPELLING_ERROR_24">campari</span> can be topped with sparking wine - a <span class="blsp-spelling-error" id="SPELLING_ERROR_25">negroni</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_26">royale</span>! <span class="blsp-spelling-error" id="SPELLING_ERROR_27">i've</span> always love the fact that champagne or sparking wine added to almost any beverage makes it a "<span class="blsp-spelling-error" id="SPELLING_ERROR_28">royale</span>." sound so much classier than "spritzer," don't you think?<br /><br />love,<br /><span class="blsp-spelling-error" id="SPELLING_ERROR_29">emily</span>Anonymoushttp://www.blogger.com/profile/13646222166157828220noreply@blogger.com2tag:blogger.com,1999:blog-5392149427093386632.post-61709884006092881892011-03-17T11:30:00.001-04:002011-03-17T19:23:45.700-04:00evil twin<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-Sq0oa7GISFw/TXBLGcoilSI/AAAAAAAAAus/v-XxM6uJROw/s1600/IMG_4763.JPG"><br /></a><a href="http://2.bp.blogspot.com/-sDQLOE6fYOo/TWv8ry9hCjI/AAAAAAAAAuc/o1vSH_Uoazo/s200/produce_notes.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 103px; height: 75px;" src="http://2.bp.blogspot.com/-sDQLOE6fYOo/TWv8ry9hCjI/AAAAAAAAAuc/o1vSH_Uoazo/s200/produce_notes.jpg" alt="" border="0" /></a><br /><div style="text-align: center;"><div style="text-align: left;">on a whim the other week, i brought a nice cache of fresh fennel back from the <span class="blsp-spelling-error" id="SPELLING_ERROR_1"><span class="blsp-spelling-error" id="SPELLING_ERROR_0">superfresh</span></span> (goddamn, i miss the farmer's market). once breaking two lovely bulbs down, i realized it was just too much fennel for one dish. well, it would've been the perfect amount for <a href="http://veganroyale.blogspot.com/2011/01/motto-friendship.html">tomato soup with two <span class="blsp-spelling-error" id="SPELLING_ERROR_2"><span class="blsp-spelling-error" id="SPELLING_ERROR_1">fennels</span></span></a>, but we were in the midst of a spell of warm weather, and i was feeling kinda souped out.<br /><br />so in the interest of diversification, i tried two very different approaches to preparing this licorice scented beaut. the first was a crunchy, tangy salad that plays the clean, citrusy flavors of grapefruit off the clean, sharp flavors of the fennel. a handful of thinly sliced red onion <span class="blsp-spelling-error" id="SPELLING_ERROR_3">added</span> a pungency which popped against a backdrop of tender lettuce leaves. i then dressed this pink and purple melange with a light shower of orange juice, mild honey, red wine vinegar and <span class="blsp-spelling-error" id="SPELLING_ERROR_4"><span class="blsp-spelling-error" id="SPELLING_ERROR_2">xvo</span></span>. this salad brought a fierce brightness to the plate, which is just what a winter salad should do. it would be a great compliment to a rich entree of stew, pasta, or braised protein.<br /><br /><a href="http://2.bp.blogspot.com/-Fii6aMgvtps/TXBXdTPG9MI/AAAAAAAAAu0/EmrD4b4H8d4/s1600/IMG_4756.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 473px; height: 354px;" src="http://2.bp.blogspot.com/-Fii6aMgvtps/TXBXdTPG9MI/AAAAAAAAAu0/EmrD4b4H8d4/s400/IMG_4756.JPG" alt="" id="BLOGGER_PHOTO_ID_5580056099203511490" border="0" /></a><br />i reserved the other half of the fennel slivers for another night, which, in typical spring fashion, was as cold and rainy as the previous night had been warm and breezy. so, i decided to take a totally opposite direction, with an easy, fuss free recipe from the stellar <a href="http://books.wwnorton.com/books/The-Essential-New-York-Times-Cookbook/">The Essential <span style="font-style: italic;">NY Times</span> Cookbook</a> by <span class="blsp-spelling-error" id="SPELLING_ERROR_5"><span class="blsp-spelling-error" id="SPELLING_ERROR_3">amanda</span></span> <span class="blsp-spelling-error" id="SPELLING_ERROR_6"><span class="blsp-spelling-error" id="SPELLING_ERROR_4">hesser</span></span>. the fennel is steamed for just under ten minutes, and then sauced with a <span class="blsp-spelling-error" id="SPELLING_ERROR_7"><span class="blsp-spelling-error" id="SPELLING_ERROR_5">chile</span></span>-infused olive oil, and a touch of salt and pepper. i lined the plate with a bed of arugula in a half <span class="blsp-spelling-error" id="SPELLING_ERROR_8"><span class="blsp-spelling-error" id="SPELLING_ERROR_6">assed</span></span> attempt to squeeze some more greens into my diet.<br /><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-q2MP-cF7lTQ/TXBfBP0zGSI/AAAAAAAAAu8/FkyLDDsaiAE/s1600/IMG_4763.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 422px; height: 317px;" src="http://2.bp.blogspot.com/-q2MP-cF7lTQ/TXBfBP0zGSI/AAAAAAAAAu8/FkyLDDsaiAE/s400/IMG_4763.JPG" alt="" id="BLOGGER_PHOTO_ID_5580064413344536866" border="0" /></a><a href="http://2.bp.blogspot.com/-Sq0oa7GISFw/TXBLGcoilSI/AAAAAAAAAus/v-XxM6uJROw/s1600/IMG_4763.JPG"><br /></a><div style="text-align: left;">i really love vegetables that are equally good cooked and raw, and fennel really wins in both cases. it's so hard to imagine when eating it in its sweet and crunchy raw state that it can also be transformed into a silky version of itself. these two wildly different treatments of fennel reminds me of that always enthralling narrative theme - the evil twin. like, the raw fennel salad is cheery, sweet and straightforward, while the spicy, steamed fennel is mysterious, rich, almost musky. ok, <span class="blsp-spelling-error" id="SPELLING_ERROR_7">i'll</span> stop personifying my food and just get on with recipe already.<br /><br /><span style="font-weight: bold;">Steamed Fennel with Spicy Olive Oil</span><br /><span style="font-weight: bold;">adapted from The Essential </span><span style="font-style: italic; font-weight: bold;">New York Times</span><span style="font-weight: bold;"> Cookbook by Amanda <span class="blsp-spelling-error" id="SPELLING_ERROR_8">Hesser</span></span><br />~takes about 15 minutes~<br /><br />ingredients:<br />1-2 fresh fennel bulbs, trimmed and sliced thinly (i mean, really you can make this with as much or little fennel as you'd like - just adjust the amount of olive oil)<br />1/4 cup extra virgin olive oil<br />1-2 teaspoons crushed red pepper flakes, depending on how much spiciness you enjoy<br /><br />- place the fennel in a steaming basket over a pot of gently boiling water. steam until tender, 5-7 minutes.<br /><br />- in the meantime, put the olive oil in a small pot over a very, very low flame. after it is gently warmed, turn the heat off and swirl in the red pepper flakes. set this aside. if you are in the habit of making your own olive oil infusions, this would be a wonderful opportunity to skip this step entirely and use your ready-to-go flavored oil.<br /><br />- when the fennel is done, plate it as artfully or messily as you care to. gently drizzle the infused olive oil over it, and sprinkle with a pinch of salt and pepper, to taste.<br /><br />while you eat it, listen to <a href="http://www.youtube.com/watch?v=UO6R276hBeM">this song</a> and think about all the awesomely dangerous, selfish and lascivious things you would do if you had an evil twin.<br /><br />love,<br /><span class="blsp-spelling-error" id="SPELLING_ERROR_9">emily</span><br /></div></div>Anonymoushttp://www.blogger.com/profile/13646222166157828220noreply@blogger.com0tag:blogger.com,1999:blog-5392149427093386632.post-53030199905509732372011-03-09T20:28:00.010-05:002011-03-09T21:10:37.290-05:00can't trace time<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_2ZgDw_Y--mk/SVUqakGvRiI/AAAAAAAAACc/1VT86kmdVpk/s1600/media_stuff_we_like.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 200px; height: 92px;" src="http://1.bp.blogspot.com/_2ZgDw_Y--mk/SVUqakGvRiI/AAAAAAAAACc/1VT86kmdVpk/s1600/media_stuff_we_like.jpg" alt="" border="0" /></a><br />i'm sitting here in the kitchen, finishing a simple dinner of roasted purple potatoes and oyster mushrooms with sun dried tomato & parsley pesto, and a nice big side salad. the radio is playing softly in the background, but i'm not paying much attention. maybe it was the long, heated discussion i had with my friend <a href="http://barjadelphia.blogspot.com/">carrie</a> earlier today about food and american culture, but i'm feeling a little sentimental tonight.<br /><br />how things have changed since i swore off meat in 1996. that the words vegetarian, vegan, raw, gluten free, and locavore are even present in the mainstream vernacular is something spectacular. at the dawn of my vegetarianism, the only people publicly meat-free that i knew of were my fellow politicized punks and hardcore kids, hippies, and people motivated by religious doctrines. foods that are now relatively easy to find in regular groceries (tofu, organic produce, ancient grains, carob, etc.) were only available in my hometown's <a href="http://www.newarknaturalfoods.com/">small natural foods co-op</a>, which smelled funny and was certainly not a place for one-stop-shopping. this was before whole foods moved east, before <a href="http://www.theppk.com/about/">isa</a> had cookbooks for sale on amazon, before farmer's markets were in every public park on saturdays. it's weird to say this, but they really were different times - barely 15 years ago! i'm not sure exactly who to thank (i'm sure an accurate list would include tens of thousands of names), but the foodscape i face now as a vegetarian is a million percent more accommodating then when i first embarked on this personal culinary journey.<br /><br />this was driven home even more while i was walking around reading terminal market on monday, killing a bit of time before meeting mom and sis at the philadelphia flower show. while cruising the many stalls hawking both edible and non-food wares in this most excellent philadelphia institution, i veered off into a <a href="http://www.readingterminalmarket.org/merchants/view/26">cook book store</a>. while browsing, i came across a sight that made my heart swell:<br /><br /><div style="text-align: center;"><a href="http://1.bp.blogspot.com/-DAvCUF0cmKU/TXguMCiqW-I/AAAAAAAAAvE/miwMgqQa6qI/s1600/IMG_4788.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 477px; height: 356px;" src="http://1.bp.blogspot.com/-DAvCUF0cmKU/TXguMCiqW-I/AAAAAAAAAvE/miwMgqQa6qI/s400/IMG_4788.JPG" alt="" id="BLOGGER_PHOTO_ID_5582262522501290978" border="0" /></a><br /><span style="font-size:78%;">this was only about 1/2 the shelf, too!<br /><br /></span><div style="text-align: left;">an entire shelf dedicated to vegan cookbooks! the vegetarian and produce-centric books took up almost another two shelves, as well. even in this snapshot, there are vegan tomes for every taste: the calorie conscious (i.e. "skinny bitch"...i want to hate it but must ask - is it better than nothing?), the time-strapped ("fresh & fast vegan"), the conscious parent ("<a href="http://veganlunchbox.blogspot.com/">vegan lunch box</a>"), and the post-punk warrior ("veganomicon," i will never tire of thee).<br /></div></div><br />and so while the world is still riddled with problems, and most americans' diets are somehow worse than ever, there is a silver lining. many people who used to have no clue, at least know what veganism means, however vaguely. businesses and stores that specialize in vegan, vegetarian, and natural products are flourishing. it's becoming normalized to spend time thinking and talking about how our diets affect agriculture, animal cruelty, the environment, the economy, and of course, our health. for sure, i could go on about this for many more paragraphs, but i'll just leave it at this: there are so many things about the current state of our world that scare me shitless. thankfully, one thing that bolsters me and helps me feel brave is knowing that, as far as personal diet choices go, i am less alone than ever before.<br /><br />love,<br />emilyAnonymoushttp://www.blogger.com/profile/13646222166157828220noreply@blogger.com1tag:blogger.com,1999:blog-5392149427093386632.post-6200188211696978282011-02-28T14:47:00.015-05:002011-03-02T08:32:37.995-05:00high dive<div style="text-align: center;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-sDQLOE6fYOo/TWv8ry9hCjI/AAAAAAAAAuc/o1vSH_Uoazo/s1600/produce_notes.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 92px; height: 67px;" src="http://2.bp.blogspot.com/-sDQLOE6fYOo/TWv8ry9hCjI/AAAAAAAAAuc/o1vSH_Uoazo/s200/produce_notes.jpg" alt="" id="BLOGGER_PHOTO_ID_5578830392772856370" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-JhkZsKp2460/TWv75esY1DI/AAAAAAAAAuU/3Ugc70-ssq8/s1600/cooking_experiments.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 72px; height: 128px;" src="http://3.bp.blogspot.com/-JhkZsKp2460/TWv75esY1DI/AAAAAAAAAuU/3Ugc70-ssq8/s200/cooking_experiments.jpg" alt="" id="BLOGGER_PHOTO_ID_5578829528338846770" border="0" /></a>what to do with an endive? i usually encounter them in the grocery store, looking wan and sad in a small pile along side other less popular vegetables. but i've always liked the look of endive - smooth and sleek, like little white torpedoes with elegant green tips.<br /><div><br /></div><div>endive (a member of the daisy family, i just learned), have only really functioned for me heretofore as edible cups for dips and appetizers. and who doesn't love an edible cup? cones (for ice cream), taco shells, wontons - even tomatoes and cucumbers hollowed out can become edible vessels for dips and salads. but is this all the lonely endive is good for? relegated to a life of bland transport?</div><div><br /></div><div>in the february issue of food & wine magazine, my eye was caught by a simple and genius mode of endive preparation, conceived by tory miller, chef at <a href="http://www.letoile-restaurant.com/">l'etoile</a> in <a href="http://www.huffingtonpost.com/news/wisconsin-protests">madison, wisconsin</a>. the article itself was totally adorable, about how as a way to bust the seasonal boredom, chef miller and his restaurant staff play broom hockey and then eat amazing wintry meals together. the meal highlighted in f&w had a <a href="http://www.foodandwine.com/chefs/tory-miller">"winter white" theme</a>. when i saw the technique for braising endives in gin and orange juice, i wrote right on the magazine page in an excited scrawl "want to try this!" and stalked my neighborhood grocery stores until i found endives that seemed acceptable. perhaps a bit over zealous, i also splurged on high quality, local gin and organic fresh oranges.</div><div style="text-align: center;"><img src="http://farm6.static.flickr.com/5093/5477362346_d239e15af5.jpg" border="0" alt="" style="cursor: pointer; width: 500px; height: 375px; " /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://farm6.static.flickr.com/5219/5477364448_d6e3d6f037.jpg" border="0" alt="" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 500px; height: 375px; " /></span></div><div>there are very few dishes that i ever have, or ever will, refer to as "gorgeous." or "sensuous" or "voluptuous," or any of those over wrought food writer words that seem to convey more the party in your pants than the one in your mouth. and so, i struggle to find a way to describe this vegetable side that doesn't rely on those silly tropes. i will just say, before sharing this gem of a recipe: while eating the finished dish, i sat alone in my kitchen, uncontrollably exclaiming out loud to the universe, "holy shit, this is so GOOD!" it may be one of the best things i've ever made. the caramelized, tender leaves of the endives, dry juniper berry zing of the gin, and tart sugars of the orange juice are fast friends. however, the finishing sauce is what really takes this to a gourmet level, and is a sophisticated, awesome technique i am sure i'll employ a thousand times to come.</div><div><br /></div><div><b>Gin & Juice Braised Endives</b></div><div><b>adapted from the February 2011 issue of Food & Wine magazine</b></div><div>~serves two as a side, or one hungry person who doesn't want to share~</div><div>~takes 30 minutes~</div><div><b><br /></b></div><div>ingredients:</div><div>1 tblsp extra-virgin olive oil</div><div>5 belgian endives, halved lenghtwise</div><div>1/4 cup good quality gin</div><div>salt & pepper</div><div>1/2 cup (maybe a little less) fresh orange juice</div><div>2 tablespoons margarine or butter</div><div>2 tablespoons agave nectar, brown rice syrup, or honey</div><div>1 scallion, white and light green parts only, sliced (optional)</div><div>1 tablespoon roasted pumpkin seeds (optional)</div><div>balsamic vinegar, for drizzling</div><div><br /></div><div>- heat the oil in a large, non-stick or well seasoned cast iron skillet. add the endive halves, cut side down, and cook over medium heat until nicely browned, about 5 minutes.</div><div><br /></div><div>- slowly pour the gin over the pan and let cook until reduced by half. flip the endives over, season with salt and pepper (less salt if you plan on using margarine later), and add the OJ. </div><div><br /></div><div>- lower the heat and cover. cook for about 15 minutes, turning the endives back over one time, about 10 minutes through. </div><div><br /></div><div>- once the endives are tender, transfer them to a plate using a slotted spoon. add the margarine or butter to the remaining liquid in the plan, then swirl in the agave or honey. bring this radiant sauce to a quick boil, stirring gently with a spatula. when it's nice and syrupy (only about 2 minutes are needed), season with more pepper. this makes your kitchen smell amazing.</div><div><br /></div><div>- pour the sauce over the endives, and garnish with the scallion and pepitas. i didn't have either of these things on hand, and trust me, it did not matter one bit.</div><div><br /></div><div>- drizzle the plate with a tiny bit of balsamic vinegar, and serve. </div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://farm6.static.flickr.com/5017/5476773987_fd816a34f3.jpg" border="0" alt="" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 500px; height: 375px; " /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#0000EE;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); "><span class="Apple-style-span" style="font-size:x-small;">for even further decadence, enjoy this dish with an ice cold gin martini</span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#0000EE;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); "><span class="Apple-style-span" style="font-size:x-small;"><br /></span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#0000EE;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); ">try to take your time with this heady, wonderful dish. your impulse will be to inhale them all at once in a fit of pleasure, but it's really worth it to savor each small bite, letting all the distinct but harmonious flavors and textures dance through your mind. </span></span></div><div><br /></div><div>love,</div><div>emily</div><div><b><br /></b></div>Anonymoushttp://www.blogger.com/profile/13646222166157828220noreply@blogger.com2tag:blogger.com,1999:blog-5392149427093386632.post-11456250804609021542011-02-16T23:03:00.013-05:002011-02-17T11:36:47.598-05:00pop!<div style="text-align: center;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-vxINa4E8kFQ/TVykc0bzAFI/AAAAAAAAAtI/3KRgMMJ9Ol8/s1600/IMG_4743.JPG"></a><div style="text-align: left;">just a quick little note about a special kind of beverage lauren, <a href="http://weregonnabakeit.blogspot.com/">alex</a> and i recently encountered. guess what - it's not beer! fooled ya. it's good old fashioned soda pop! which is a genre of drink we rarely tango with. sure, an ice cold diet coke from a gas station in ohio in the middle of a summer road trip is one thing. there too is a time and a place for a big splash of ginger ale to mellow out some whiskey. but when it comes to non-beer bubbles, the sisters kovach almost religiously drink seltzer (add some juice, it's called "so-jay") and not much else. i kind of like to think about seltzer like regular soda with all its make up scrubbed off.</div><div><br /></div><div>so then why, the other week, did we order 2 bottles of soda pop alongside our slices of succulent vegan pizza at <a href="http://www.blackbirdpizzeria.com/">blackbird</a>? well, we're suckers for great packaging and wacky flavors, and that about explains it:</div><div><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-XYmhuXyCfcQ/TVyelHB8qJI/AAAAAAAAAs4/iL1dhJohl1U/s1600/IMG_4742.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://3.bp.blogspot.com/-XYmhuXyCfcQ/TVyelHB8qJI/AAAAAAAAAs4/iL1dhJohl1U/s400/IMG_4742.JPG" alt="" id="BLOGGER_PHOTO_ID_5574504799157397650" border="0" /></a><span class="Apple-style-span" style="color: rgb(0, 0, 238);"><img src="http://3.bp.blogspot.com/-XH9f6gZNjWQ/TVyj-_rpIXI/AAAAAAAAAtA/YPuNK2w875s/s400/IMG_4746.JPG" alt="" id="BLOGGER_PHOTO_ID_5574510741419532658" style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" border="0" /></span><div><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(0, 0, 238);"><br /></span></div><span class="Apple-style-span" style="color: rgb(0, 0, 238);"></span><div><a href="http://www.drysoda.com/index.php">DRY soda</a>, a relatively new small company based in seattle, cranks out beautiful, clear, sparkling beverages in lovely bottles, infused with unconventional and creative flavors. each bottle contains only 45-70 calories, and between 11-19 grams of cane sugar. this is just a fraction of what is in "regular" soda. so despite our normal FU attitude towards pop, i ordered the <a href="http://www.drysoda.com/flavor-cucumber.php">cucumber</a>, and lauren got <a href="http://www.drysoda.com/flavor-lavender.php">lavender</a>, though our other choices included blood orange, rhubarb, vanilla bean, and more. although still a bit sweet for my taste, the flavors harnessed in these sodas were amazing! the cuke was dry and smooth, and the lavender was floral and light, but not in a soapy or overtly fragrance-y ways. </div><div><br /></div><div>DRY really gives a shit about its shit. even the briefest perusal of their website will prove as much. each soda flavor has its own page describing the flavor profile, food pairing ideas, and cocktail recipes. while i'm still a major proponent of making your own simple syrup or liquor infusions, all the DRY flavors would be out-of-control good in a boozy drink. might not buy this stuff by the case, but for a treat once in awhile, i'll totally go for it.</div><div><br /></div><div>bonus- a few photos of blackbird's sexy za, best vegan pie in the city:</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238);"><img src="http://1.bp.blogspot.com/-vxINa4E8kFQ/TVykc0bzAFI/AAAAAAAAAtI/3KRgMMJ9Ol8/s400/IMG_4743.JPG" alt="" id="BLOGGER_PHOTO_ID_5574511253796356178" style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" border="0" /></span></div></div><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(0, 0, 238);"><span class="Apple-style-span" style=""><img src="http://3.bp.blogspot.com/-G-sp_-i4Dqo/TVykoLRk43I/AAAAAAAAAtQ/oH-7Tu2YOsc/s400/IMG_4744.JPG" alt="" id="BLOGGER_PHOTO_ID_5574511448906064754" style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" border="0" /></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:x-small;">mushroom & potato</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:x-small;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:small;">alright, stop drooling! if you haven't been to blackbird yet, the time is now. i think they even deliver...</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:small;">love,</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:small;">emily</span></div>Anonymoushttp://www.blogger.com/profile/13646222166157828220noreply@blogger.com5tag:blogger.com,1999:blog-5392149427093386632.post-48410103977968091852011-02-07T11:28:00.010-05:002011-02-09T10:04:33.922-05:00morning, sunshine<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_2ZgDw_Y--mk/SVUgb8JrGuI/AAAAAAAAAB8/br9bR9dlX6k/s320/tools.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 120px; height: 102px;" src="http://2.bp.blogspot.com/_2ZgDw_Y--mk/SVUgb8JrGuI/AAAAAAAAAB8/br9bR9dlX6k/s320/tools.jpg" alt="" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_2ZgDw_Y--mk/SVUccFdrbPI/AAAAAAAAABc/LO2Mp-Nq9bY/s320/baking.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 119px; height: 93px;" src="http://3.bp.blogspot.com/_2ZgDw_Y--mk/SVUccFdrbPI/AAAAAAAAABc/LO2Mp-Nq9bY/s320/baking.jpg" alt="" border="0" /></a>after nearly an entire year of eating the same thing for breakfast every weekday morning, i'm switching it up! don't worry, i haven't gone all eggs and bacon on you. in fact, to the naked eye, these changes won't seem like much at all. but look little closer, and you'll see that these changes are indeed significant: oatmeal and quinoa porridge replaced the granola, muffins replaced the toast, coffee replaced tea. the old yogurt and granola routine was good, but the deep winter calls for more substantial, fortifying fare.<br /><br /><a href="http://1.bp.blogspot.com/_fF5Dw_-Vcq0/TVAinPnWAmI/AAAAAAAAAsg/kJplYonGW8w/s1600/IMG_4762.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://1.bp.blogspot.com/_fF5Dw_-Vcq0/TVAinPnWAmI/AAAAAAAAAsg/kJplYonGW8w/s400/IMG_4762.JPG" alt="" id="BLOGGER_PHOTO_ID_5570990796659098210" border="0" /></a>the porridge is a really rad technique that i learned from the candle cafe cookbook. basically, before you go to bed one night, measure out a cup each of irish steel cut oats and quinoa. put them in a pot and cover with water and add a pinch of salt. let them soak all night while you're dreaming of intergalactic adventures, and in the morning, turn the heat on while you're preparing your lunch for the day. once it comes to a boil, bring it back down to a simmer, stirring occasionally with a spatula. you might need to add some more liquid - stirring in some soy or almond milk instead of water really lends a rich, silky quality to the porridge. coconut milk would be truly luxurious. after about 15 minutes of simmering, it should be ready! scoop some in a bowl, top with yogurt, chopped nuts and fruits, and a drizzle of agave nectar or a little scoop of brown sugar.<br /><br />i used to think that steel cut oats took, like, an hour to cook, but the overnight soak shaves off well over half the time. it's really worth it to think just a little bit ahead and treat your body to the higher protein experience of steel cut oats. they beat the nutritional pants off their rolled or quick-cooking counterparts. i think they taste a lot better, too. if you do start with a whole cup of each grain, you'll have lots of leftovers, which makes the next few day's worth of breakfasts a snap!<br /><br /><div style="text-align: center;"><a href="http://2.bp.blogspot.com/_fF5Dw_-Vcq0/TVAmH-_suCI/AAAAAAAAAso/hDnT1Ah1s60/s1600/IMG_4760.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://2.bp.blogspot.com/_fF5Dw_-Vcq0/TVAmH-_suCI/AAAAAAAAAso/hDnT1Ah1s60/s400/IMG_4760.JPG" alt="" id="BLOGGER_PHOTO_ID_5570994657668413474" border="0" /></a><span style="font-size:78%;">sort of looks like the cat is wearing a big top hat!</span><br /></div><br />the tea-to-coffee upgrade has come courtesy of my favorite new little kitchen gadget: a manual one-cup coffee maker, which is about as awesomely low-technology as it gets. sure, the plastic kind (as shown above) is not as sexy as <a href="http://www.fantes.com/images/120291coffee_manualdrip.jpg">the porcelain type</a> i've been seeing around, but it cost $2 and gets the job done. some people claim that the one-cup drip method develops the deepest, best flavor, better even than the beloved french press, but i haven't noticed any huge improvement. it's just fast and easy, as all things in the morning should be, takes one second to clean, and always makes me feel like a cool bachelor.<br /><br />finally, the muffins - which are probably the healthiest thing i've ever baked EVER - come from a vegan cookbook i checked out of the library, <a href="http://www.arsenalpulp.com/bookinfo.php?index=312">ripe from around here</a>, by jae steele. the book, while a tad on the hippie dippy side for my taste, is pretty solid. the author, a cute canadian who also maintains <a href="http://domesticaffair.blogspot.com/">a food/health & wellness blog</a>, is very interested in eating locally and sustainably, tailoring diet toward the season, avoiding refined foods and animal products...you know, all that vegan stuff. she manages to do this mostly without seeming preachy or dogmatic, though she almost lost me in the segment where she suggests giving up bananas because of their politically fraught past and the carbon footprint they create. are you rolling your eyes a little bit, too?<br /><br />anyway, the cookbook includes some old standards (stir fries, pancakes, etc.) and some more interesting stuff, too (homemade oat milk, creamy kale soup, blueberry lavender ice cream). these muffins really caught my eye because they just looks so insanely healthy and simple. carrots, raisins, dates and seeds make these like a complete meal unto themselves. indeed, every morning when i eat one, i feel the vitamins and minerals coursing through me!<br /><br /><a href="http://3.bp.blogspot.com/_fF5Dw_-Vcq0/TVAsYKV0cHI/AAAAAAAAAsw/1vJBtAhXsKs/s1600/IMG_4757.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://3.bp.blogspot.com/_fF5Dw_-Vcq0/TVAsYKV0cHI/AAAAAAAAAsw/1vJBtAhXsKs/s400/IMG_4757.JPG" alt="" id="BLOGGER_PHOTO_ID_5571001532661657714" border="0" /></a><br /><span style="font-weight: bold;">Morning Glory Muffins<br />adapted from "ripe from around here" by jae steele<br /></span>~makes 12-18 muffins~<br />~takes about 50 minutes, including baking time~<br /><br />ingredients:<br />2 cups spelt flour (i actually didn't cheat and use all purpose, but it'd be fine if you did)<br />1/4 rolled oats<br />2 tsp baking powder<br />1 tsp baking soda<br />1 tsp cinnamon<br />1/2 tsp allspice<br />1/2 tsp sea salt<br />1 & 1/2 cups grated carrots (the grating attachment on the food processor is a real hero, here)<br />3/4 cups raisins or currants<br />1/3 cup pumpkin or sunflower seeds<br />1 cup packed, chopped and pitted dates, soaked in very hot water for at least 20 minutes<br />1/2 cup safflower oil<br />1 cup apple cider (or apple or orange juice - or all three!)<br />2 tbsp apple cider vinegar<br /><br />- preheat the oven to 375F and prepare a muffin tin with liners.<br /><br />- boil water to pour over the dates. let them soak while you're getting everything else together.<br /><br />- stir together the flour, oats, baking soda and powder, spices and salt in a large bowl. add the carrots, currants and seeds, and stir it up, making sure all the little bits get coated in flour.<br /><br />- put the softened dates and the water they soaked in in a food processor and blend until smooth. while it's running, slowly pour in the oil, and then the apple cider or orange juice.<br /><br />- scrape this mixture into the dry ingredients and mix until just combined. add the vinegar and stir just a bit more to make sure all the flour is absorbed. overmixing can make the muffins too tough!<br /><br />- pour the batter into the muffin tin. she claims that this makes 12 muffins, but i ended up with enough batter to make 18. maybe i didn't fill the tins up enough? anyway, it all worked out in the end.<br /><br />- bake for 22-25 minutes, til a toothpick inserted in the middle comes out clean. let them cool for a few minutes in the pans, then move to a cooling rack.<br /><br />- her recipe says they only keep for 2 days unless refrigerated, but i've been chipping away at the batch i made for at least a week, and after a few minutes in the toaster they're almost good as new.<br /><br />love,<br />emily<br /><br /><br /><span style="font-weight: bold;"><span style="font-weight: bold;"></span><br /></span>Anonymoushttp://www.blogger.com/profile/13646222166157828220noreply@blogger.com1