Quarter Life (Crisis) Cuisine

Coming Full Circle and Bacon Jam Recipe

2013-05-15T10:50:00.001-07:00

I still remember that early spring morning in first grade. My mom had woken me up early and insisted I wear my pink and green jumper with the white collared blouse to school. The one with the pink polka dot trim on the cuffs, the special occasion outfit. "Why?" I remember asking, "it's just a Wednesday."* It was mid spring and my jumper was probably going to be too warm for recess. "Oh, no reason," my mom said, "I just think you should look nice today."

It didn't dawn on me just then--I was probably worried that my nice outfit would keep me from participating in gym class and I didn't want the teacher to yell at me again--but this was the day Jane Yolen was visiting the school. All grades, Kindergarten through sixth grade, had entered various poems and short stories to Mrs. Yolen, an author in our town, for the writing contest she sponsored every year. Jane Yolen is an award-winning writer, for both children's books and novels, and has been described as "the Hans Christian Andersen of America and the Aesop of the twentieth century." Each year she hand-picks a number of winners from the submissions and awards them prizes for their writing. This was the day she was announcing the winners of the 1994 installment.

That morning, all of us brought our sit-upons (carpet square samples donated from a local home improvement store were the sit-upons of choice) to the gym and shifted restlessly as elementary school children are wont to do during an assembly. I believe I remember a friend sitting behind and braiding my hair, which was down to my waist at the time and even curlier then than it is now. "Ashley!" my friend Shannon hissed, "your mom is here!" I turned around and there she was, my mom in her nurse scrubs, waving enthusiastically at me and beaming. A bouquet of flowers and my favorite candy bar were hidden behind the seat.

"Why is she here?" I wondered, "this is sooo embarrassing! It's not like I'm going to win!"

But, I did.

The book I won the second time I won the contest
(I LOVED horror so it was a GREAT prize!)

My book, "My Garden and the Humongous Flower," had won the honor of "Dearest Tale," one of the many awards given that day. My prize was an autographed book by Jane Yolen herself. I was floored. The story was based on my family's garden plot we rented a town over, as I had recently became obsessed with growing my own veggies. In the tale, the garden grows the largest flower in the world, and the little elf who lives inside gives me a crystal rose that I give to my mother for Mother's Day. I am pretty sure "Humongous" was spelled incorrectly, as neither my teacher nor I knew how to spell it in these days before spellcheck. I had also intentionally included a grammatical error, because a "popular" girl in my class often made the same error and for some reason my 6 year old brain thought this would help my first grade popularity somehow.

The contest had opened my eyes to something I had never considered before (writing!) and despite not winning the grand cash prize, my little kid ego went through the roof: "A famous author picked ME for a prize. I must be an AMAZING writer." And that was all it took to start me writing. I filled hundreds of journals with thoughts and stories. I wrote everything from fantasy to fan-fiction to personal essay to horror. I read anything I could get my hands on in order to note how other authors wrote, and upon finishing a book I would write my own story using inspiration from what I'd just read. I taught myself web design at age ten and began to blog before I even knew what it was. I breathed in words through my eyes and exhaled poetry and prose through my fingertips. My little kid ego with its illusions of grandeur had started it all, but once the passion for writing took hold there was no letting go.

I went on to win a prize again as a 6th grader, and when I graduated high school I was awarded the Jane Yolen Scholarship for students who are pursuing a degree in the literary arts. I picked Emerson College because it was the one college I found with a degree specifically in writing.** And now, years and years later, I am whisper-close to publishing my first book, with a few magazine articles and two fiction stories published already. I credit Jane with sparking my passion for the written word, and have been so grateful that she gave me that award nearly 20 years ago.

My favorite Jane Yolen book, which I am
kicking myself now for not finding for her to sign!

Imagine how honored I was when Heidi Stemple, Jane's daughter and also a widely published author herself, found me on Facebook after my newspaper article in the Greenfield Recorder about my agency representation with Lisa Ekus was published, and invited me to this year's award ceremony. I had mentioned in my interview how the contest had inspired me to start writing, which is how Heidi found me.

Jane Yolen to the far left, this year's contest winners, and me on the far right.

So this morning I spoke at the award ceremony that started it all. I wasn't prepared to speak, as Heidi had told me it wasn't necessary, but when Jane handed me the microphone I knew I had to say something. I usually pride myself in my public speaking abilities, but flying on improv skills alone I was a bit nervous and my voice felt shaky. I asked if anyone there likes writing. Nearly every hand flew to the air. I asked who REALLY likes writing, the hands went higher. I think the three of us beamed at that--so many budding writers!--I mentioned how I had won a prize in the contest twice, and how I went to college to be a writer and now I am working on publishing my very first book. I told them to write, and never stop. Don't be discouraged if you don't win the contest, if you love to write, just write. I hope it encouraged them. I thanked Jane for having this contest, and for inspiring me. When we posed for a picture the little girls on the end were motioning for me to stand near them. My heart melted.

I watched as excited children received their awards, the autographed books, and the checks. I saw children hugging and cheering on their friends, parents snapping pictures (now on iphones instead of cameras) and handing out hugs and kisses and flowers. I smiled as widely as I would have had they been my own children, though I am likely years from having any of my own. I remembered what it felt like, that first spark, that first little seed of encouragement that THIS was something I enjoyed more than most things. This was something I was good at and more importantly, loved doing.

I hoped at least some of those winners, the tiny hands clutching shiny new books, I hoped some of them were feeling that same spark I felt so many years ago.

*Full disclosure: I don't remember if it was actually a Wednesday, but today is Wednesday, so I decided to pretend I remembered it being Wednesday.
**My official degree is a BFA in Writing, Literature, and Publishing with my focus in fiction and magazine and book publishing.

And, you know, because this is a cooking blog, here's a recipe for bacon jam. Because bacon jam is a thing that exists. I'm still not entirely sure how to use it correctly, but I assume it's great on toast or sandwiches. I used it as a topping for panna cotta and was satisfied but not blown away by the results. Less is probably more when it comes to bacon jam, in my opinion. But it's definitely a condiment worth trying!

Bourbon Bacon Jam
(Adapted from Martha Stewart's Recipe)

1 1/2 pounds sliced bacon, diced small
2 medium yellow onions, diced
3 garlic cloves, crushed
1/2 cup cider vinegar
1/2 cup packed dark-brown sugar
1/2 cup pure maple syrup
3/4 cup brewed coffee
2 beef bouillon cubes
1/4 cup bourbon

In a large skillet, cook bacon over medium-high, stirring occasionally, until bacon is lightly browned and cooked through but not crispy. Transfer bacon to paper towels to drain. Reserve 1 tablespoon of bacon fat from skillet and swirl it in the pan. Add onions and garlic and cook until onions are translucent. Add vinegar, brown sugar, maple syrup, bouillon cubes, bourbon, and coffee and bring to a boil, being sure to deglaze the pan of any browned meat bits. Add bacon and stir to combine. If needed, add additional brown sugar and maple syrup, to taste.

Transfer to a 6-quart slow cooker and cook on high for 4 hours. Transfer to a food processor; pulse until coarsely chopped. Let cool, then refrigerate in airtight containers. Will keep in the fridge for a little over a month.

Chef, or Food Writer? -- Spicy White Wine Mussels

2013-05-10T07:10:00.001-07:00

A conversation I had with a friend:
"I have a great opportunity for you!"
"Really? About what?"
"Your cooking!"
"My... cooking? Or you mean writing? My blog?"
"No, your cooking. [the restaurant across the street from my community theater] is starting a program where they let local chefs into their kitchen for a night for special menus! You could make a menu and open it up to their customers and make it yourself in their kitchen! I gave them your name."
"But... I'm not a chef, I'm a writer. A food writer, but still--"
"But you cook."
"I do but--"
"It'd be a great opportunity to promote your book, you should think about it!"
So, I thought about it.

Not that I ever thought seeing my dishes on someone's paid-for plate would ever be a reality for me, or even something I was remotely interested in. After all, I want to write about food, not make it for other people in the very intimidating restaurant business where as a waitress I was once stiffed a tip for not letting my table purchase alcohol without proper ID. And, remember, just a few years ago I could hardly make toast.

Me, in the kitchen. Running a restaurant kitchen?
Hard to picture...

When I began this blog, I was not one to think up a recipe on my own. If you go back far enough--please, don't, the pictures are abhorrent--you'll mostly see either recipes pulled from cookbooks in my personal collection or Google searches, or simply links to outside recipes since I didn't feel right copy and pasting. I was unsure of my abilities in the kitchen, and refused to stray from what was written lest I create something inedible.

Random Cat Picture to break up text!
My cat, Finn. Duh.

These days, I'm happy to say, I find myself rarely following a recipe word-for-word. I'll glance at it once or twice, then search for similar recipes to compare cooking times and techniques, and when I have the bare bones of the process down I just go wild. More often than not, I end up with something ranging from absolutely delicious to at least mostly enjoyably edible. Recent posts link back to content I've "adapted," often showing little resemblance to the original content.

I look back on these two years of food blogging and am so proud of myself for coming this far. Could I compile a menu of recipes for an actual restaurant? Why not? I'm already conceiving 100 recipes for my cookbook (which is being pitched by my agent RIGHT NOW OMG), I already have dinner parties for friends about once a month. Though my timing isn't the best--appetizers and main course should not come out at the same time--timing is something that I can fix.

For you dog lovers, Random Dog Picture to Break Up Text.
Random Dog is my roomate's dog, Baxter.

I think, to be a truly well rounded food writer, one needs to understand all different angles and aspects of careers in food. I'd love to be a food critic for a day, or be on a farm tending to vegetables and livestock, just to know what those sides of the industry are like. Running a restaurant for a night would surely put me out of my comfort zone, but even if I failed miserably I'd be all the better for it and my writing would improve. This goal I have of being a food writer (or publisher!) as a full time career feels so close, but I know I still have so far to go. Chef and writer are not necessarily mutually exclusive, and perhaps to be one or the other you must appreciate both.

So, I'll think about it. I know I COULD do it, I'm always up for the challenge. The idea is apparently still in the planning stages, so I have time. We'll see if they call.

In other news, my play opens this weekend! If you're in the Western Mass/Western New England area you should come check it out. Free to all under 18, $10 otherwise. I play Tom Snout

Rockin' the I'm-not-a-lady hair hiding hat.

And Cobweb the Fairy.

Midsummer was always one of my favorite Shakespeare plays, probably because it was the only one I read in high school where someone did not die. It's hilarious, to say the least.

Oh and, because I apparently hate having free time, I just applied to direct a short play this summer. We'll see how that goes, and if I'm chosen, as I've never directed before (only acted). Again, it'd be a really fun challenge!

And now, back to recipe development. These mussels were on sale for just $1.99 per pound, and though I'd never made mussels before, the deal was too good to pass up! I knew that I loved spicy mussels, and I loved mussels in white wine sauce rather than the heavy tomato sauce they sometimes come in at restaurants, but could not find a recipe that combined the two. So, I made my own. The results were pretty fantastic.

Spicy White Wine Mussels
(Used Ina Garten's Recipe for times and liquid amounts for steaming)

1.5 lbs mussels, rinsed and de-bearded
1 tbs butter + 1 tbs olive oil
1 small onion, diced
2 cloves garlic, diced
2 tsp red pepper flakes
1/2 tsp cayenne pepper
1 tsp hot chili oil
1 cup dry white wine
1/2 cup chicken broth
1 handful of fresh parsley, diced
2 tsp capers, optional
salt and pepper, to taste

-In a dutch oven or large saucepan (make sure you have a lid handy), heat the butter and olive oil until combined. Stir in the onion, garlic, pepper flakes, cayenne, and chili oil and heat until onions are translucent and garlic is fragrant.

-Add the wine and broth and stir until combined and just barely simmering. Add the mussels and cover immediately. Cook over medium heat for 10 minutes, until mussels have opened and cooked through. Remove from heat and stir in the parsley and capers. Let sit for two minutes with the cover on. Remove any mussels that have not opened and serve hot with sauce spooned over the top.

Meyer Lemon Curd

2013-05-07T07:39:00.000-07:00

Lemon curd has got to be my favorite thing that I can make from scratch. At least right now. During Meyer Lemon Season. It's so tangy and sweet and flavorful--PERFECT on French toast, as a fruit dip, as the center to a lovely lemon tart--the possibilities are really endless.

My last purpose for lemon curd was to fill my 2 Year Bolgiversary Cupcakes:

But the remaining jar has been used mainly for sneaking spoonfuls or dipping strawberries in.

I'm not sure how well curd actually cans, or if it's possible to can it, but it keeps for over a week in the fridge. I know Meyer Lemon season is ending soon, but this is just as good with regular lemons, just a little more tart.

Enjoy!

Meyer Lemon Curd

4 Meyer lemons(regular lemons are larger, you may only need 3 if not using Meyer)
3 large eggs
1 1/2 cups sugar
1 stick butter, cold and cut into cubes

-Finely zest the lemons--I use the second-smallest grate on my cheese grater--and mix well into the sugar.* Juice the remaining lemons, you should have about a half cup. If you do not have a half cup, you may juice another lemon or simply add water or a bit of citrus juice until you reach 1/2 cup.

-In a double boiler, mix the sugar into the lemon juice, whisking thoroughly until combined.

-Slowly add the eggs, whisking vigorously to avoid scrambling. Whisk constantly until mixture is thick and coats the back of a wooden spoon. Remove from heat and stir in the butter until melted.

-Keep in the refrigerator for up to 10 days, preferably in a sterilized glass jar.

EDIT: I think I've been lacking in the cat pictures lately. So here's some more.

P.S. I'll be pulling a winner tomorrow...

Click Here and leave a comment on the post to enter to win a FREE download of this awesome app by T. Susan Chang!

Happy Cinco De Mayo! -- Roundup

2013-05-05T11:47:00.002-07:00

So, sometimes you make a ton of Mexican food for a holiday that is very food-centric in order to have a kick ass blog post but don't have time to photograph it and then when you finally have time on the day of the holiday itself--you are kind of feeling sickly from too many Margaritas the night before and decide to just eat the leftover food and not take pictures.

In other words, I am 25 and I clearly cannot drink like I'm 21 anymore. Life happens.

I hope you're all celebrating today and eating the best tacos, it's gorgeous outside. Me, I'm in bed with the windows open trying to drink enough seltzer to get rid of this tequila headache. Thankfully I drank my fill last night and have today to recoup--Margarita-overload tonight would mean feeling like this at work tomorrow and being hungover at work is not something I'd like to make a habit of because I'm supposed to be an adult now.

If you're saving your celebrating for tonight and need some recipe options, I've got ya covered! Here's what I've posted this week and in the past to get you started:

Oldies (look how gross my photography skillz used to be!):
Homemade Guacamole
Roasted Salsa
Taco Pizza
Fried Fish Tacos
Tortilla Soup
Chicken Enchiladas
Margarita Cupcakes

This Week:
Strawberry Mango Margaritas
Chorizo-ish Burrito Bowls
Jalapeno Poppers

And I figured I'd give you this one, despite the crappy picture quality:

I took this picture before devouring this the night I made it. This steak taco was kind of the winner of the evening when I had my Thursday Night Cooking Endeavor to make Cinco De Mayo food. I feel bad I couldn't do it justice with a nicer, better styled picture. But today I'd rather put everything into a bowl and eat it cold so as to spend less time not in bed.

If the recipe looks lazy it's because I feel lazy right now.

But trust me, this thing is TASTY.

Steak Tacos with Chimichurri Sauce and Pickled Onions

1 lb flank steak
Jalapeno Popper Herb Mix (based on Emeril's Essence, double my measurements from the poppers)
Chimichurri Sauce (recipe below)
Pickled Onions (1 red onion + 1 cup vinegar + 1 tsp sugar, refrigerated 1 hour)
Queso Blanco
Warm flour tortilla
Guacamole

-Rub steak with herb mix and let sit (chilled) while you prepare the onions, chimichurri sauce, and guacamole. After about 20 minutes, cook steak on a hot grill or skillet until done to your liking--I like medium rare. Let sit five minutes after cooking, then slice by cutting against the grain.

-Assemble tortilla with desired amounts of all other ingredients. Eat.

Chimichurri Sauce

1 cup firmly packed fresh flat-leaf parsley
1/2 cup cilantro
3-4 garlic cloves
1 tbs Italian Herb mix
1/2 cup olive oil
2 Tbsp red wine vinegar
1 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon red pepper flakes

-Pulse all ingredients in a food processor until consistency of pesto. Serve over meat.

DON'T FORGET--GIVEAWAY! I'll be pulling a name sometime this week, don't miss your chance to win a free download of T. Susan Chang's CookShelf App! Click Here to Enter!

Cinco De Mayo 3 -- The BEST Jalapeno Poppers

2013-05-04T16:20:00.001-07:00

These are the perfect appetizer. My secret is that I buy the jalapenos as "seconds" produce--you know, the part of the grocery store with the discount produce that's lumpy or almost passed. For whatever reason, I ALWAYS see bags of jalapenos there. Perhaps they're just a delicate pepper that bruises or wrinkles easily? A bag of seconds jalapenos is typically under a dollar! And, since you're breading them, you cannot tell that they're ugly. SCORE!

Best appetizer for Cinco De Mayo.

Baked Jalapeno Poppers
(barely adapted from Emril's recipe)

12 jalapeno peppers, halved lengthwise and seeded
1 cup cream cheese, softened
1 cup shredded cheese of choice
1/4 tsp paprika
1/4 tsp cumin
1/4 tsp cayenne pepper
1/4 tsp Italian mixed herbs
1/4 tsp chili pepper
1 egg
1 cup panko crumbs

Preheat the oven to 350 degrees F. In a small dish, mix together all the herbs.

Mix together cream cheese, shredded cheese, and 1 tbs of the herb mixture. Spread 1 tablespoon of the cheese mixture into the middle of each jalapeno half.

In a small bowl, beat the eggs. One at a time, dip the jalapenos into the egg and then toss with panko crumbs.

Place the peppers cut side up on the baking sheet and bake for 30 minutes, until jalapenos are soft.

Cinco De Mayo 2 -- Chorizo-ish Burrito Bowls

2013-05-03T09:53:00.001-07:00

Last night I tore apart my kitchen making Cinco De Mayo recipes. Thankfully, some friends came over to help me eat the results, because I sure as heck couldn't have done it myself.

We were too busy eating to really take many pictures...

I created the following:

Homemade chicken enchiladas (recipe forthcoming if I can get a good picture of them),
Corn tortilla failure that turned into delicious chips -- I suck at making tortillas, but misshapen tortillas + hot oil = CHIPS!
Roasted corn and bean salad
Two kinds of salsa (mango and regular)
Baked jalapeno poppers (recipe forthcoming)
Guacamole
Steak tacos with chimichurri sauce and pickled onions
Impostor-chorizo sausage tacos (scroll down for chorizo-inspired recipe)
And I got all the ingredients for Margaritas and my lovely roommate assembled them for me

The chorizo was a last-minute idea. I LOVE the chorizo burrito bowls at my local favorite Mexican joint, Mesa Verde, and knew there were recipes floating around on how to make your own. As I zipped around the supermarket looking for the various peppers used and coming up with nothing, I realized that making authentic chorizo was pretty hopeless. So, I decided to fake it. I found some pre-made mole and used that, since it included many of the peppers needed in the sauce.

The result? Pretty dang close! I was really impressed with the flavor. My boyfriend, hater of all vegetables, used the chorizo as extra filling for his Meat & Cheese Taco (steak, cheese, chorizo) and a little bit of mango salsa.

The veggie hater. Gorgeous eyes though!

Though I used them as tacos last night, I decided that a better use for them would be to make burrito bowls! This was my lunch at work today and it was absolutely amazing. The photos are kinda crappy since I had very little natural light to work with, but trust me--this is worth doing.

Chorizo-inspired Burrito Bowls

1/2 cup Brown Rice
1/4 cup Chorizo (recipe below)
1/4 cup Roasted Corn Salad (recipe below)
Sour cream (optional)
Salsa (optional)

Imposter Chroizo

1 lb spicy ground Italian sausage
3 cloves garlic, crushed
1/4-1/2 cup pre-made Mexican mole (found in the International Foods section of most grocery stores or make your own)
1 cup apple cider vinegar
1/2 cup hot water with 1 chicken boullion cube dissolved inside
1 tsp cumin
1 tsp chile powder
1/2-1 tsp cayenne pepper
1 tbsp Italian blend herb mix, or equal parts oregano, basil, thyme to make 1 tbsp
Salt and pepper, to taste

-Over medium-high heat, cook the garlic until fragrant (use a tiny bit of oil). Crumble in sausage, and cook until brown. Add all of the remaining ingredients and stir until well combined and hot. If not thick enough, a mixture of 1 tsp cornstarch and 2 tsp water can be added.

Roasted Corn Salad

Corn kernels from 2 ears of corn
1 can black beans
1/2 red onion, diced
1 jalapeno, seeded and diced
1/2 lime, juiced

-In a dry skillet, cook the corn over high heat until lightly browned. Remove to a small bowl. Combine all ingredients and refrigerate for at least an hour for flavors to blend.

Assemble burrito bowl: Rice with a squeeze of lime, then corn salad, then chorizo, with salsa and a dollop of sour cream.

DON'T FORGET! I am giving away a free download of T. Susan Chang's Cookshelf app on my last post. Head on over for details on how to win!

Cinco De Mayo Preview 1 -- Strawberry Mango Margaritas

2013-05-02T08:05:00.000-07:00

(Scroll to the bottom to see the Giveaway!)

So. This is pretty much how my days have been going: Get to work for 8:30. Get out of work at 4:30. Somehow fit in making dinner, getting any blog/book stuff crossed off my to-do list (often includes making three recipes INCLUDING dinner AND photographing it), and getting some Boyfriend (Cory) time and outdoors time and if I'm very lucky and not too tired some exercise (hah, yeah right) time before play rehearsal from 7-10. Then come home, snuggle Cory a bit more, then pass out as soon as my head hits the pillow. Rinse, repeat. At least weekends have been free, but those also seem so busy I feel like I've hardly had time to think! And with tech week upon us, the space between work and rehearsal will be even smaller.

Cory and me, enjoying a makeshift picnic of Taco Bell before rehearsal yesterday
in my tiny front yard.

But with the weather FINALLY becoming warm and sunny and amazing, it's hard to motivate myself to do anything but lie in the sun and continue to work on my tan/burn before the sun sets. New Englanders know that Spring is always far too short, so we need to enjoy it while it lasts! I'm always torn: do what I NEED to do, or what I WANT to do? Gah!

Times like these, I need to take Finn's advice:

Sometimes, you just need a cocktail to relax and unwind. And if you add loads of fruit to said cocktail, you can pretend it's healthy!--that's my story, and I'm sticking to it. Plus, for non-drinkers, you can simply eliminate the tequila and have a great smoothie to usher in the gorgeous weather of Spring.

Cinco De Mayo is only days away, and Margaritas are the drink of choice. I am a little late with posting my holiday recipes, but be on the lookout for a few in the next couple of days!

Relaxing moments are few and far between!

I am not a master mixologist by any means, and I don't really know the ounces or whatnot to use for this, so I'm giving you measurements as I used them. Feel free to calculate the exact measurements to suit your tastes!

But please, serve these in mason jars. It's just so classy and fun.

Frozen Strawberry Mango Margarita
(Makes 1 serving/pint jar)

1.5 Shots White Tequila
1/2 Lime (juice and one slice for garnish)
1 cup orange juice
2 scoops mango sorbet
3 large strawberries
Sugar for the rim (or salt)

-In a blender, blend the tequila, lime juice, orange juice, sorbet, and strawberries until smooth. Wet the rim of a mason jar (or margarita glass) with the lime slice, and dip into the sugar to line the rim.

-Pour mixture into glass and garnish with lime wheel. Drink immediately, preferably on a porch in the setting sun.

***

GIVEAWAY! I have a code for a FREE DOWNLOAD of T. Susan Chang's cookbook rating app, Cookshelf! This app is perfect for you, dear readers, if you're anything like me--I can't afford to drop $25+ on a cookbook without knowing if it's any good! It also lets you know if the recipes include pricey ingredients or expert-only techniques. A valuable resource for a newbie chef! I met Susan at a goat roast once and was amazed by her achievements and career. We chatted for a long time about everything from her new chickens to cutting your teeth in the food writing world. You might have heard her on NPR, as she is a regular contributor. My friend who accompanied me to the goat roast recognized her voice immediately and was a little starstruck, haha.

To enter, simply leave a comment telling me what your favorite cookbook is. Additional entries for liking my page and Susan's page on Facebook! Simply leave me a comment letting me know you've done so and I will count two extra entries.

Fried "Rice" and The Longest Short Weekend

2013-04-29T07:29:00.000-07:00

How was your weekend? If the weather was anything like New England's the past few days, I hope you all were out in the sun enjoying the amazing weather! I was dead set on getting my first sunburn of the season and stupidly went outside without SPF for a full day. Oops. I need to remind myself that somehow in my family of lovely even-tanners I was blessed with porcelain skin dotted with freckles that takes all summer to adhere some sort of color to. Oh well.

My friend said yesterday, "this weekend feels like it lasted two whole weeks!" --and I certainly agree! In four-ish days I sure packed in a lot...

Thursday: Not technically the weekend, but my roommate and I hosted a surprise party for our friend's birthday. She's gluten-free, so it was a challenge for my friends and I to come up with a proper dinner. I was in charge of appetizers, and I made a super guacamole and two homemade salsas--one with jalapenos (mild) and one with habaneros (medium to blazing depending on who you ask). My roommate made a lovely strawberry goat cheese salad and roasted herbed potatoes in butter, and our other friend made chex mix crusted chicken. I made cucumber infused gin lemonade as a drink.

Party at my house? Finn likes to be in the middle of it all.

Friday: Work all day, but got out a little bit early. My friends and I gathered before play rehearsal and walked to the liquor store for a wine, beer, and pizza tasting. It was really cool, and I picked up a bottle of what will definitely be my new summer drink: Ginger Libation. The ginger taste is incredible and it's 8% alcohol. A bit pricey, but worth the splurge! After we ate/drank our fill, the cast of A Midsummer Night's Dream went off into the woods to rehearse our play at the director's cabin nestled in the woods of Bernardston. It was really cool, doing a play that takes place in the woods while actually IN the woods. Too bad we can't perform the actual play there! Afterwards we had a cookout around a fire pit. It was a wonderful cast bonding experience, even if it did get too dark halfway through the rehearsal to continue.

Rehearsing in a clearing in the woods

Saturday: This is the earliest I've gotten up on a weekend in YEARS: 7am. Some friends and I traveled an hour to go to a town-wide yard sale our friend was helping out at. It was pretty neat, and for about $10 I got a bunch of kitchen stuff I've been needing! After the yard saling I went to a fancy dinner for my step-grandma's birthdayat Monte Carlo. Their signature beef Marsala is to DIE for. Tender, juicy, drizzled with a thick and flavorful Marsala sauce and mushrooms--droooool. I am DREAMING of this dish now.

Check out our Website for ticket info!

Sunday: Up early for the Flea Market, but didn't give ourselves nearly enough time. We barely made it through half the flea market before having to hop in the car and go to another town to look at a house. A bunch of friends and I want to split the rent for a house, and we're looking to rent in the area. I am excited of the idea of FRIENDHOUSE and the place we looked at was awesome, but we have a couple more to look at though, so here's hoping! Later in the day we saw Jesus Christ Superstar, which a few friends of ours were in (the guy who played Rocky when I did Rocky Horror was Jesus, LOL!) and then we laid by the river and I got the majority of my sunburn. The day was finished with sushi, and watching some documentary about "The Biggest House in America." And cuddles with Cory, who sadly worked most of the weekend.

So, yeah. A lot of stuff packed into just a few days. Summer is on the horizon and I couldn't be happier!

As I try to fit into my bikini for summer, I've been looking into that whole "low carb" thing. Not completely cutting carbs, since I am not totally convinced that is the right choice for me, but I definitely see the argument that we consume more carbs and sugar than we need overall, and that unless you're very active you're probably not burning them enough. Considering I have a job where I am at a desk most of the day, I can see the benefits in at least paying attention to how many carbs I'm burning verses consuming. Here's hoping this experiment with lower carb/sugar intake at least helps my butt deflate a little before I hit the beach.

My friend and former high school science teacher, Stephanie of Stupid Easy Paleo, has some amazing recipes that I constantly drool over. It's really opened my eyes to how many amazing things you can make without the usual carbs/dairy! I remember her having a fried "rice" recipe way back in the beginning, but couldn't find it so I referenced a handful of recipes and came up with my own. Cauliflower takes the role of rice in this awesome substitute, and I actually like it better than the takeout favorite! Thanks for the suggestion, Stephanie--though it's impossible for me to not think of her as Mrs. Castonguay, since that's who she was to me in high school!

Pork Fried "Rice"

1 large head cauliflower
5-10 slices of bacon, diced
1 small onion, diced
3 garlic cloves, crushed
1 tbs grated ginger
1/2 cup shredded carrot
1/4 cup frozen peas
2 green onions, sliced into rings
2 eggs, scrambled
1-2 tbs soy sauce (shoyu sauce if you're really being paleo/low carb)
1 tbs Sriracha sauce

-Using a cheese grater, grate as much of the cauliflower head as you can. This will be about 4-5 cups of shredded cauliflower--this will be your "rice."

-In a large skillet or wok, cook the bacon pieces over medium-high heat. Remove to paper towel to blot off excess grease and remove all but a few tablespoons of bacon grease from the pan, saving a few tablespoons in a bowl to use if needed.

-Using the reserved bacon fat to fry the onions over medium heat. When onions are just translucent add the garlic, ginger, and carrot. Cook for about five minutes, until carrots have begun to get soft. Add the cauliflower and cook for another five minutes.

-Slowly add the eggs, stirring constantly so that the egg pieces are incorporated entirely into the rice mixture. Add the soy sauce, green onions, peas, and return the bacon to the pan. Cook until the peas are warmed through and the sauces are evenly combined.

Happy 2 Years/200th Post/Blogiversary! -- Meyer Lemon Cupcakes with Strawberry Buttercream

2013-04-24T07:51:00.000-07:00

Photo by my former-photographer-turned-print-artist boyfriend ;)

Two years. I feel like it was just yesterday that I'd destroyed my kitchen and decided to take pictures of it for the first time. Just yesterday that I posted my first recipe, Mac and Cheese, thinking that if nothing else, this blog would simply be an online recipe collection for personal use. My pictures were horrible, and while I still have a very LONG way to go, at least my pictures are somewhat tolerably decent these days. Basically, this blog began because I was addicted to trying new recipes and wanted some way to document the process.

In that sense, this blog is everything that it ever was. Something to show for all the money I keep spending on kitchen adventures.

...and cats. Always cats.

I've come quite a long way from my first few months/year of posting though. It's fun to look back at older posts and see how much I've grown as a blogger, as a cook (or chef? I can never remember), as a writer, as a recipe developer, as a still-very-novice-but-learning food photographer, and as a person. Not to mention the fact that this blog is inspiring a freaking BOOK in the near future... wow. If you'd told me two years ago that today I'd be sending in my final book proposal to my AGENT I'd probably laugh at you.

Met this guy this year, isn't he handsome?

Life certainly has changed in the past two years, that's for sure. In addition to this blog changing and growing and becoming a bigger part of my life than I ever thought possible, I accomplished so much in this year. I had my first published piece in a national magazine. I moved out of my parents' house. I held the titular role in a local community theater production. I visited Iceland. I got my first pet that is all my own. I met the most amazing man who became my boyfriend. I developed a strong circle of friends who I love and admire. I FINALLY HAVE A LE CRUESET DUTCH OVEN (guys, I'm really excited about this). And I won a contest that snagged me an agent and is paving the way for my first published book.

Wearing the local fashions of Iceland with friends

There is surely a lot to celebrate.

My party-time outfit, and my messy kitchen

Despite putting myself on a frantic diet in order to fit into last year's bikini before summer hits, I felt like a cake is the only proper way to mark this milestone of a year. However, there was one problem: can you believe I don't have a cake pan?? I'd been borrowing a friend's set and he'd cashed in and taken it back. So, my cake idea turned into cupcakes.

I love lemon. When I indulge in a dessert, despite an undying love of chocolate, I rarely actually opt for chocolate. If there's a lemon tart or a citrus cake I am all over it. Plus, I had just bought two pounds of meyer lemons that were sitting in my fridge, waiting to be used. Meyer lemons are the best lemons, because they think that they are oranges. Sweet, but still tangy and almost sour, the zest and the juice of these lend themselves perfectly to baked goods. So I figured it was only fitting that my two year cupcake be a lemony cupcake with a lemon curd core and a strawberry buttercream topping!

Meyer Lemon Blogaversary Cupcakes with Strawberry Buttercream

Cupcakes (adapted from The Alchemist)

2 sticks butter
Juice and zest from 5 Meyer lemons
1/2 cup water
1 1/2 cups sugar
2 eggs, whisked
1/2 cup vanilla greek yogurt
2 tsp. vanilla extract
2 cups flour
1/2 tsp. salt
1 1/2 tsp. baking soda

Buttercream

1 stick butter, softened
5 large strawberries
1 tbs sugar
1 tsp vanilla
3+ cups confectioner's sugar

Directions

Preheat oven to 350 degrees F. Line cupcake tins with the prettiest cupcake liners you can find.

In large saucepan over medium heat melt the butter. Whisk in lemon juice and water until completely combined, then slowly whisk in sugar and continue whisking until dissolved. Remove from heat and add the yogurt, eggs, vanilla, and lemon zest. Stir vigorously until completely combined.

In a separate bowl whisk the flour, salt and baking soda together. Slowly add the dry ingredients into the wet, transferring to a larger bowl if saucepan is too small. Pour batter into the cupcake liners 3/4 of the way full. Bake for 18-20 minutes, until a toothpick inserted into the middle of a cupcake comes out clean.

If frosting immediately, place in the refrigerator to cool, about 20 minutes. If desired, core cupcakes and fill with lemon curd (recipe forthcoming!).

Buttercream: Slice strawberries in quarters and sprinkle with sugar. Microwave on high for one minute, then smash with fork. Let cool for at least ten minutes.

In a stand mixer or large bowl using a hand mixer, blend together strawberries, butter, and vanilla until just combined. Slowly add confectioner's sugar until desired texture is reached. Frosting should be fluffy, hold shape but still be soft and not wet-looking.

Use a piping bag to pipe frosting onto tops of cupcakes. Keep in fridge in an airtight container for up to three days.

Thank you for all your support!

I'm Still Here!

2013-04-22T09:45:00.002-07:00

Just popping in to say hello! I'm still here! Just haven't had time to post a real recipe with everything that's been going on. The above picture was from the one day I had to relax this week--yesterday. Went to the beach with friends and had a great time sipping on terrible malt beverages and playing with kites and frisbees and all that good stuff.

Bud Light Lime-a-Rita... you're too bizarre and chemically to be good. Oh well.

Between the Marathon Bombings last week making me cry on a nearly daily basis last week and trying to use my spare time to test recipes for my book and finish my proposal--I've hardly had time to do any blog recipe making.

I realized my past few posts have had lots of text, but no food. I guess you guys got a little taste of my more emotional/verbose-writery side lately. New followers, scroll back a bit, there IS food here...

Expect something in the next few days or so though, promise!

My 200th post and 2nd Blogiversary are coming up. I need to bake a cake or something to commemorate. My, what an exciting year it's been :)

Stay Safe

2013-04-19T07:08:00.000-07:00

And the horror continues.

Boston friends, please stay safe. Stay inside.

CT friends, it looks like the remaining living suspect might have fled to your state. Be on the lookout and keep your distance.

I just want the nightmare to be over.

Once everyone is safely in custody, you bet your ass I'm taking a nice long weekend in Boston. It's only been a week since I've been there, but already that feels like too long. I just want to lie down in the Boston Common and cry for a bit, then walk around my old haunts and remember all the good things.

Stay safe, everyone. Stay strong.

2013-04-17T07:29:00.002-07:00

Every time a friend posted an "I'm okay" Facebook status, I felt a punch in the chest. "Thank God," I would think, "they're safe." It's funny how, even those of us with shaky faith and little or no religion still call out to a higher power like that. It is comforting, reaching out to something bigger than oneself I guess. I don't even know which friends still call Boston home, as many of us have scattered across the globe since graduating Emerson College in 2010. I felt guilty, for not keeping in touch, for not knowing who was where, but the same relief washed over me every time. "Thank God they're safe."

That night, my boyfriend had to pry my cellphone away from me as tears streamed down my cheeks. I was watching the same video of the explosion, over and over. Seeing the too familiar Copley erupt into chaos. Seeing the people running from the blast, running TO the blast, stumbling and running and trying to help. I saw the pictures of the wounded and bloody and while I felt it was disrespectful for those pictures to even be posted, I could not look away. I felt connected to it all--this was MY city. MY city in such chaos, in such pain. The city I called home for four years, the city that's always called my name to return, someday. I couldn't handle it. If you were to walk just one block up Boylston you would be able to see my alma mater. No doubt current Emerson students were there, taking notes, taking video, covering the Marathon for some journalism class--Emerson's big draw is the excellent experience you get for every major--and seven students were injured in the blast. These were my people, my Bostonians, my Emersonians, how could someone do this to them?! My boyfriend put my phone on the other side of the room and held me until I calmed down. When the tears stopped we put on Futurama and promised not to look at the coverage until the next day.

I have been refreshing news sources ever since. I want those responsible caught. I want the horror to be over.

I remember, during my college years, I would get scheduled to work on the two biggest "Boston Holidays"--St. Patrick's Day and Marathon Monday. I have always wanted to return to Boston to see it now, as an adult, but my current job doesn't give me the day off. Sometimes I'd make it to the end of the festivities, if I had an early shift at the restaurant. Marathon Monday was always such a fun event, so full of joy and happiness. People achieving an incredible goal while the citizens of Boston, friends and family, and visitors all cheered them on. To think all of that positive energy and encouragement and accomplishment was all put into danger is more than heartbreaking.

You can say a lot of things about Boston, as you can with any city, but it will always hold a special place in my heart. It IS a strong city. You only need to hear the countless stories of the citizens of Boston who helped the victims after the attack. From those who ran into the blaze to save strangers to those who simply offered their couch or guest room to displaced runners--Boston has heart. A huge one. We will move on, we will grow ever stronger, and we will remember.

Here is a good list of ways you can help.

The best way to help? Don't be afraid. Don't let this stop you from enjoying everything this city has to offer. Take a day trip to a Red Sox game, follow the Freedom Trail, buy things you don't need at Quincy Market, see an Emerson Stage show, eat at a ritzy cafe on Newbury Street, visit the ICA or the MFA and enjoy the amazing art, people watch in the Boston Common, take a Swan ride in the Garden, see Shear Madness or Blue Man Group, have a beer at Cheers or Boston Beer Works, get a cannoli at Mike's Pastry, see if Emerson will let you into the library to view the pointless Will and Grace set... or just get off the bus and walk and explore. Don't let the events of Marathon Monday stop you. Come discover how amazing Boston really is.

Some pictures of my favorite Boston memories, from then and now.

Red Sox game with friends

Sitting on the Charles, my favorite place to be

At the harbor

Random cow statu first day of college

The first friends I made in college

Jellyfish at the Boston Aquarium

Christmas at Quincy Market

Springtime in the Common

On the Charles, again

Going away party when I left Bertucci's (the one under the Citgo sign)

Freshman year of college

College friends

Freshman year fashion competition

Roommates at my first apartment in the city

Skyline over Fenway

Sox game with the boyfriend

Since You've Been Gone

2013-04-11T07:21:00.000-07:00

Happy 53rd birthday, Dad.

September 20th is the day I get to be sad and angry, I told myself that the first year you were gone. April 11th is the day I am supposed to be happy, and remember. Because I had the most amazing father for the first 19 years of my life, and while I deserved so many more years than that, it's more than a lot of people get. I am the luckiest daughter, to have had you as long as I did.

This is now the sixth birthday you've been gone, sixth year. Wow. I want to say "time flies" but I remember my writing workshop teacher sophomore year of college telling me that's considered a cliche and I should not use it in my writing. Stephanie Meyer uses cliches all the time but look at where it's gotten her (were you even around for the travesty that is Twilight?) Also, starting sentences with "I" is frowned upon, but on a blog where I talk mostly about myself it's rather hard to avoid.

Anyway.

It's really amazing how the world has changed, since you've been gone. How I've changed, how our whole family has grown. I wrote a story once where the main character's father came back from the dead and didn't even recognize the town they lived in anymore--it was only the house, with all of its things in the same spots they'd been placed in when he left, that he remembered. I think you'd still recognize it, Hatfield that is, but I haven't lived there for years now. I know they still have yet to install a traffic light, and Smithsonian Restaurant is now Grill n' Chill and the wings aren't as good anymore, but Smithsonian now has a chowder house where you can still get their amazing clam chowder--not as good as Boston Oyster House, but amazing for Western Mass. Other than that, it's probably the same little town where you taught me to ride a bike in the church parking lot behind our house.

Six years... it's hard to really catch you up on everything. Wherever you are, you probably know already, but I thought I'd give you some highlights, just in case.

When you died, as you know, I was studying abroad. It was really hard to come home and deal with it all--having the most important person in your life gone so quickly like that... to say it "takes a toll on you" (another cliche, whatever) is an understatement. But after the funeral, I flew back. I couldn't NOT go back, you know? You were so excited for me. I had to finish, as hard as it was. And though I wanted so badly to be with my family and friends, it really was the best place I could be. It gave me time to distance myself from the grief, package it up across the ocean and wait until I was strong enough to open it back up. Take pictures in front of the Eiffel Tower, Big Ben, the Giant's Causeway, Prague Castle, with a smile on my face that eventually became genuine. You didn't choose to leave us, but if you had to go, I suppose this was a better time than most.

I graduated college, Drew graduated high school and then two year college. I didn't graduate with honors--I could have, but I decided my social life was just as important as my studies and I know you would have supported that. After all, you were the one sneaking bottles of vodka into my dorm room that first year. I tell that story a lot. I want my friends to know how cool you were. Drew's in his third year of college now. It's amazing. I know the struggles you and Mom went through in the beginning for him, to make sure he got the education he needed for his situation, and he's such an amazing young man now--and you should hear him SING! You thought I was the singer of the family, I know, but Drew's far and beyond my singing ability now. You'd be so proud of him. He'll graduate college next year. He's incredible. He misses you too. In truth, he probably needs you more these days than I would have, but he's doing great regardless.

We both do a lot of community theater. I know that if you were still around, you'd be front row center for each show, just as you did when we were in school. It didn't matter that you lived in Boston, or that you sometimes missed the first scene, I hope you know how grateful we were that you made the trip. Don't worry, Mom grabs the front row center seat, and often comes to every show. Brian too. I miss hearing your laugh from the audience--it was really a great, booming laugh--but we know we're supported and loved.

I was in the Rocky Horror Picture Show last fall. I know you would have gotten a kick out of that.

A year after graduating, I landed my first "real" job. I do marketing for an energy company, I like it a lot. I wish you were here to chat with about the ups and downs of office life. I remember showing you Office Space and how hard you laughed because of how true it was. I don't have a cubicle, I have an actual office, with a door, and I got to choose the color of the walls and carpet. Dusty Rose and Petal Pink on a paint chip translate into "Barbie Dream Office" apparently--I hated Barbies, remember? It's nice, though. I grew to like it. It's very hard to be negative when surrounded by pink.

You'd be a Facebook guru by now, I know it. You were so good with computers. Don't be angry that I use a Mac now, I know you were a PC guy.

I moved out of Mom and Brian's house in September--they got their first house together and it is GORGEOUS, you'd be so happy for them!--and now live in Greenfield. It's not my first apartment, that one was in Boston, but it's my first apartment as a real adult. My roommate rocks. I have a cat, and he is awesome. You were always a cat person. You'll be happy to know that we found a good home for your cat. She's gotten nicer in her old age, thank goodness. Scratches from a double-pawed cat are the worst.

I've had a few boyfriends since you've passed, but I think you'd really like this one. He reminds me of you, in ways. Manly man on the outside, big ol' teddy bear on the inside. I can just imagine you meeting him, and saying "Hey man, what's up?" and then "Later, dude," as you always did. I'm glad you liked my stepfather, because he gets to be the Dad when I bring guys home, now. These two look out for me, even when I am dead-set on taking care of myself. I know you'd appreciate that.

I'm writing a book. It's a cook book, because I'm actually pretty into cooking these days (if you couldn't guess from the blog). I won a contest, got an agent, and my proposal is being pitched to publishing houses. I know this news would have made you cry, and I would have cringed in embarrassment because seeing a man of your stature cry (even when they're happy tears) is always kind of ridiculous. But it was so you, and I love remembering it now. Anyway, it's going to be tough, but it's a challenge that I'm more than ready to face. I love writing. You always told me I was meant to be a writer. I know you're proud of me. I'm proud of me, too.

Well, that's about all for now. I'm sure there's more, but those are at least some of the highlights I guess. I miss you so much. I hope you have a wonderful birthday, wherever you are.

Love,

Ashley

Click here for past posts about my Dad, they have more food.

Cauliflower Mash and Red Sox!

2013-04-09T07:37:00.000-07:00

New Englanders, REJOICE! Spring is here! Easter has passed, the clocks have sprung forward, it is APRIL, and the snow piles have finally transformed into piles of dirt and sand. All of the final signs of Spring--we Northerners know not to trust the equinox as it's very likely we'll get another heaping pile of snow dumped on us regardless of the official "start" of spring--are finally here!

Also, the Sox had their first home game yesterday:

AND I WAS THERE!

3rd Baseline, GREAT seats!

My boyfriend's mom took my boyfriend, his brother, and me to the home opener for her birthday. It was so much fun! I miss Boston, a lot, and it was a great, gorgeous day to be in the city, cheering on my first favorite sports team. To make it better, the Sox even won! I don't think I've ever been to a game where they've won, and I've been to about five. Every time, it seems like the other team scores while I'm in the bathroom or something, and not only do I miss the most exciting part of the game, but we lose. I tend to eat my way through the game and take a lot of pictures. This time I was way more invested--something about it being the first game of the season turned me into a fanatic sport fan for the day.

I didn't eat my usual Fenway Frank because we got to the park early and decided to visit the Bertucci's under the Citgo sign--the one I worked at through college. The entire restaurant has changed dramatically, and I only recognized a few people who worked there now, but thankfully they had my favorite pizza, the Sporkie.

At the park, I had my usual beer and some nachos. No Fenway Frank this time, I was too full from the pizza!

Me and Cory enjoying a cold one while the Sox killed the Oriels.

It was a seriously fun day and reminded me to get my butt back to Boston to see another game soon. I always tend to find a good deal on tickets, and it's a great excuse to visit my old city and feel nostalgic for my college days. And spending the day with Cory and his family is always a fun time :)

All gussied up to cheer on the team

In other news, my mom was so excited about my cookbook endeavors that she got me an extremely generous and awesome gift that I've been coveting for YEARS:

A Le Crueset Dutch Oven! I've been scouring ebay for used ones but I never get my bid in on time. Now I have a brand new one to play with---yay! I was so excited, I hugged the box, hehe. She got me an oval one, and I'm considering exchanging it for a round one. Do any of you have a preference? Is oval better? I can see advantages for both, but I feel like for my first one, maybe I want the original. What do you think?

So, after the junky food of yesterday, I feel like a detox is necessary for this week. Enter, the Cauliflower mash. This was supposed to be part of my St. Patrick's Day recipes, but I missed posting it somehow, hence the green background and the Guinness. The feeling of mashed potatoes all lightened up. No heavy-stomach aftermath here.

Though my veggie-hating boyfriend couldn't handle this mash, I loved it. It's not a substitute for mashed potatoes by any means, but it's awesome in its own right. In this picture it's topped with Guinness Gravy but I know it'd be great with just a dollop of butter. I feel the need to use the huge head of cauliflower in my fridge for this again this week.

Cauliflower Mash

1 large head cauliflower, florets cut into bite sized chunks
1/2 cup sour cream (I used low fat)
4 tbs butter
salt and pepper, to taste

Guinness Gravy

1 can Guinness
1 cup chicken or beef stock (I used beef)
1 tbs cornstarch + 2 tbs cold water
1 tsp parsley, chopped
salt and pepper, to taste

-For the Cauliflower Mash: bring a pot of water to a boil and carefully drop in cauliflower florets. Boil until florets are fork-tender, about 7 minutes.

-Drain cauliflower and return to pot with sour cream and butter. Using a potato masher or immersion blender, mash until desired consistency is reached.

-For Guinness Gravy: Simmer Guinness over high heat until half reduced. Add stock and reduce a bit more, until just a bit thick. Add cornstarch and water combo and whisk well until desired thickness is reached. Remove from heat and add parsley and salt and pepper.

And oh, hey, check out my post (written after my last big breakup a while ago, originally posted here) over at Quarterlife Conversations, an awesome resource for 20-somethings that is run by a handful of my fellow Emerson alumni!

Stuffed Mushrooms and Other Crazy Things

2013-04-03T07:12:00.002-07:00

Giveaway Winners please contact me with your info so I can send along the baskets! Dawn and Astra Libris :)

Wow, it's been a crazy week! I wrote my book proposal over the weekend, signed with my agent yesterday, and now I need to start testing recipes so that the proposal can go out to publishers--it's FINALLY sinking in that I AM WRITING A BOOK. Woah! Though I have edits to make to my proposal and I need to test all recipes that I'm including (check and double check that they aren't too close to any other recipe that's been written), and THEN a publisher needs to pick it up... it's still very likely that I'll be spending my summer and fall writing my cookbook/foodoir/advice book that was conceptualized in a single tweet.

Technology rules.

With all that craziness, plus rehearsals for yet another play because clearly I am a masochist who hates having any sort of free time, my time in the kitchen has been very limited. I really wanted to do a week of living off $4 a day for The Giving Table's campaign to fight hunger... but with all the running around I haven't had time to shop or cook for myself and I've had to grab quick bites at local restaurants (aka Taco Bell... I know, I'm sorry!) just to be able to eat--totally negating the purpose of the campaign which is that so many people do NOT have that luxury. I do want to try that challenge though, and am going to make an effort to start next week if at all possible.

Anyway. As always, I am utterly blown away by the amount of support everyone's given me throughout this entire process. I love and appreciate every one of you. Hopefully I'll be able to do another giveaway soon, to say thank you yet again!

These mushrooms fueled me through last week. I made a big batch on Sunday and took a few each day for lunch, snacks, and even ate them cold! They were also a huge hit at my last dinner party. I can't find the rest of the pictures I took of them, though...

In lieu of more pictures of the mushrooms, here is my cat in his attempt to infiltrate the clean laundry. Note his lack of tail, and furry pantaloons.

Stuffed Mushrooms
(Adapted from Back to her Roots)

1 lb ground spicy Italian sausage -- if you can find it without casing, all the better. But I did some sausage-surgery and got it out of the casing just fine
2 cartons full mushrooms, button or baby bella
1 small onion, diced
3 cloves garlic, diced
1 small red bell pepper, diced
1 large egg
2 tsp chopped fresh parsley
1/2 cup Pecorino Romano parmesan cheese blend
Optional--1/4 cup bread crumbs*

-Preheat oven to 350 degrees F. Hollow out the mushrooms and dice stems. Grease a baking sheet and place mushrooms about an inch apart, hollow side up.

-Mix remaining ingredients in a large bowl. Form into meatball shapes and press into mushrooms. Bake for 40 minutes, until meat is cooked through. Top with more cheese, if you wish.

*First time I made these I used the breadcrumbs because I thought they'd make the filling nice and moist. Second try I left them out and they were just as moist and delicious. So, it's up to you. If you need to make the filling stretch a bit, it's a good trick to add the breadcrumbs.

Giveaway winners!

2013-04-02T12:47:00.004-07:00

The winners of my VERY FIRST GIVEAWAY are....

Drumroll....

#8 and #17

DAWN and ASTRA LIBRIS!

Dawn will be getting the kitchen stuff basket, and Astra Libris will get the New England basket :)
Ladies, please email me your contact info at quarterlifecrisiscuisine (at) gmail.com so I can send you your prize!

Hope to have a recipe up soon! With all the excitement--and, ahem, writing a book proposal!--I haven't had much time. Soon soon!

Gentile Goes to Seder -- Matzo Toffee

2013-03-29T09:30:00.004-07:00

I grew up in a tiny, white, 90% Polish Catholic town in the farmlands of Massachusetts. Diversity was moreso economic than ethnic, and I didn't know any Jewish people my own age or even someone of a different ethnic background than myself until college. The one brush with Judaisim I had was when I was a flower girl for a Jewish wedding when I was 5 or 6, and I wanted to be able to sit on the chairs people were lifting into the air but my mom told me I couldn't. By age 10 I'd decided that Catholicism wasn't my ideal religion, and today my spirituality is kind of all over the place. However, religion has always fascinated me, and I love learning about them.

Fish and soup appetizer

This is why I was thrilled when my good friend Gilana--whom I know well through local theater--invited me to her Seder dinner last night. A holiday with a huge focus on food and WINE? Count me in. Using an electronic copy of a Passover comic book projected onto our friend Bart's big screen television, Gilana began the Seder. The very first Seder I have ever attended!

This was her first time officiating a Seder to a room full of Gentiles, and she was the only Jew in attendance. We were a very captive audience. It was fun to hear my Christian friends chime in with what they knew about the Passover stories through their own religious education. We made Gilana giggle with our interpretations of the symbols like the Haroset (a fruit and nut paste that is delicious) and Maror (spicy-hot horseradish) sandwich. Gilana told us that the Haroset is meant to symbolize compassion, while the Maror is meant to symbolize the suffering of the Jews. We were instructed to eat them separately, and then together on some Matzo. The idea that we were eating compassion and suffering tickled us, and for the rest of the night we would say "pass the compassion, please!" and "My Gefilte fish needs more suffering." Or, when my boyfriend arrived late to the party I explained what he'd missed as thus: "We drink wine after each part, Gilana is reading us the story of Passover, find a pillow to sit on, we had to dip parsley in salted water eat a sandwich of suffering and compassion and eat an egg."

Each section of Seder concluded with drinking a glass of wine. I joked that Seder must be God's First Drinking Game and made one of our friends spit out his wine from laughter. I worried the comment was a bit blasphemous but Gilana was nearly out of her seat with laughter as well. We wondered why the door is set open for Elijah (I suggested Elijah is clearly the life of the party), marveled at how the wine in the cup was gone without our knowing it, and Emily found the afikomen. I assume these traditions began to entertain the children, and that seasoned Jewish youths become disenchanted with them quickly, but as first-time Seder guests we had a lot of fun running around looking for the Matzo that Gilana hid, and trying to figure out when the wine was sipped without our knowing it.

My favorite part of the Seder table was the new tradition of the orange. The mythical reasoning is that at after a lecture by a famous Jewish feminist, a man stood up and angrily said that "a woman belongs on a bima the way an orange belongs on a Seder plate!" and so the feminist reaction was to put an orange on the Seder plate. I love this story, because for one, YAY GIRL POWER, and for two, it is a new addition to an old tradition that was made within our century. It's a symbol that we are forever growing, forever evolving, and bringing our traditions with us. While that story is mythical, I found the real story online, in a copy of an essay written by the feminist scholar who started the tradition.

Then we all played Cards Against Humanity, which probably isn't a tradition that will happen at many Seders but was a hilarious way to end ours!

Gilana, knowing I am "the chef" in our group of friends, asked me to provide a dessert. She fed us well with Matzo ball soup, Gifelte fish, and Matzo lasagna (maybe I'll make a version with the two boxes of Matzo I have left), but there still was a little room for dessert, so this was a good call on her part. I was going to try my hand at making a candy bar out of Matzo, but with my recent fails with cake pops I was a little hesitant to be working with tempered chocolate. Thankfully, I found a recipe for TOFFEE Matzo. Toffee is probably my weakness. Perfect!

Toffee Matzo Bark
(From Once Upon a Chef)
Makes about 25 pieces, or 20-25 servings. Recipe can be halved

Enough Matzos to cover 1 large baking sheet or 2 small ones -- I used whole wheat
4 sticks butter
2 cups brown sugar
1.5 bags dark chocolate chips -- I used a combo of that and semisweet
1 cup pecans (or whatever nuts you wish)
sea salt, a few pinches

Preheat oven to 350 degrees F. Spray baking sheets with non-stick spray. Cover with Matzos, using broken pieces to fill in any bare spots.

Heat butter and brown sugar until they come to a rolling boil. Whisk vigorously until mixture is thick and bubbly. Pour over Matzos and put in oven for 10 minutes, until toffee is crackled.

Pour chocolate chips over Matzos and return to oven for 1 minute. Immediately spread with spatula and then sprinkle with pecans. Let chill in fridge.

Before serving, break into large chunks--I used a meat hammer--and serve.

PS. I've decided to pull the Giveaway winner on Tuesday. Two hand-picked-by-me gift baskets are being given away to say thank you for all of the love and support I've received this week with the Sign Me Sal/Do You Wanna Write a Cookbook contest. Seriously, I am absolutely FLOORED and I wish I could hug every last one of you! Please enter the contest for a chance to win some awesome goodies!

Is This Real Life?

2013-03-28T09:11:00.003-07:00

I am about to pee my pants.

2013-03-27T13:02:00.002-07:00

I WON!!!!!

I am one enormous step closer to being a published author.

Today is the best of days :)

WE FIND OUT TODAY. HOLY AHHH!!!

2013-03-27T07:43:00.002-07:00

I find out today if I won the Sign Me Sal competition...

I can't tell if the hell going on in my stomach is excitement, nervousness, or period cramps.

Well, it's DEFINITELY the latter but probably good portions of the other two as well.

Oh, those mushrooms will be my next recipe, just FYI. They're mighty tasty.

Yep. That's all.

Oh, right, I AM HAVING A GIVEAWAY! My first one ever, not sponsored by anyone but myself. Click Here to see what's up for grabs--two gift baskets, hand-picked by me, to say thank you for the OVERWHELMING support I've received through this whole crazy journey with the contest. I bought them myself and tried to find interesting little knick knacks and food stuffs that you'd love. One is a Kitchen Goodies bag (with ADORABLE apron set!) and one is a basket of New England-themed goodies (Yankee Candle stuff included!) Seriously, you guys rock. I wish I could give you each a gift basket, and a hug, and all of the baked goods :)

Whatever happens today, the love and support is prize enough. I'll make Quarter Life (Crisis) Cuisine a book someday, whether I win or not! Thank you all so so much, it really means the world to me <3

I'll end with another cat picture, because this IS the internet, afterall. Here's Finn again, to say thanks. And Baxter, in case you like dogs better.

IT'S TODAY IT'S TODAY!!

2013-03-25T05:11:00.003-07:00

GAAAHHH IT'S TODAY!!

The last challenge in the #signmesal cook book/literary agent contest is a Twitter Chat on TODAY between 1 and 2 PM Eastern Standard Time! I am going to be en route to somewhere and tweeting via phone (NOT while driving, I'll find a place!), but I encourage you all to tweet your support to #signmesal when the time comes and tweet questions to me at @AshleyBeeCooks! The final task is answering questions about my book proposal, and in the end they'll be asking for followers to weigh in on the decision. I need your help now more than ever! If you're by a computer, or a phone (and like my book idea, of course!) please join the chat! It would mean the world to me. Thank you yet again!

Have you ENTERED MY GIVEAWAY YET? A cool gift bag put together by yours truly! I want to get at least 25 entries before I give it away, so I'm gonna keep on pluggin it until I reach the minimum :)

Also, Google Reader is going away... How will you read my blog?? That's easy--Follow my blog with Bloglovin. Sweet!

GIVEAWAY!!

2013-03-23T14:00:00.002-07:00

If for whatever reason you can't watch the video here, I'm explaining a little giveaway I'm doing to say THANK YOU to everyone who has been so amazingly supportive through this past week! (See my Last Few Posts if you're confused about what I'm talking about).

This is my first giveaway I've ever done on the blog, and I thought the time was right, to say thank you to all of you :)

Gift basket of kitchen items (apparently in a red theme?)

I have TWO gift baskets I put together--one of fun kitchen items, one of "New England" things--which will go to two lucky winners. To enter, just leave a comment here! I will choose a winner at random after all the Sign Me Sal stuff has come to a close.

Gift basket of New England goodies!

Whether or not I win or lose on Monday, it means so much to me that you all have supported me in this journey. Thanks again!!

For extra entries:

-LIKE me on Facebook

-Share the contest on Facebook (tag me so I can see it!)

-Follow me on Twitter

-Tweet about this contest with a link back

-Share the contest on whatever platform you wish! (pinterest, facebook, twitter)

Just be sure to leave a comment for each, so that I know they've been completed. I will be manually drawing a random number and notifying the winners by email and on here, so be sure you leave your email :)

IMPORTANT: The last challenge is a Twitter Chat on MONDAY between 1 and 2 PM Eastern Standard Time! I am going to be en route to somewhere and tweeting via phone, but I encourage you all to tweet your support to #signmesal when the time comes! The final task is answering questions about my book proposal, and in the end they'll be asking for followers to weigh in on the decision. I need your help now more than ever! If you're by a computer, or a phone (and like my book idea, of course!) please join the chat! It would mean the world to me. Thank you yet again!

Much love to you all!

PS. Boy do I need some lessons on how to speak on camera... SO many "um's" and I call lobster dip "cute." I call everything cute. Wow. Jeezum.

PPS. When I said "I can't wait to have pancakes" I totally meant waffles... we all should know by now pancakes are on my very short list of "foods I don't like"--sorry to lie to you all like that...

I Can't Even.

2013-03-21T12:30:00.004-07:00

Why is my un-makeup'd, frizzy-headed, moon-ish face freaking the heck out?

I AM IN THE FINAL FREAKING TWO OMFG!!!!
And clearly that means I no longer can care about taking a current picture of my face despite looking like hell. No time for that!

If you are a casual reader of my blog and don't know what the heck I'm talking about, please refer to this post (throwing my heart on the table and explaining my idea), and this one. For an actual overview of the contest, follow this link.

Winning the contest would not be a guarantee on a book deal, but it'd be almost a sure thing. Representation with the award-winning Lisa Ekus Group, and seasoned agent Sally Ekus pitching your book to publishing houses. I'd be very surprised if the winner didn't see their book in print!

At the Final 8 I looked at my competition--many were already published authors. All had Facebook and Twitter followings that doubled mine at LEAST. I felt hopeless. But I've made it to the FINAL TWO somehow.

Thank you so so much for your support. I seriously cried last night seeing the re-tweets, the comments, the shout-outs, and new Facebook likes I'm getting from all over the place. I feel loved. And what's more, I feel like I owe you guys--I need to do this. I need to make it to the end, even if it's not through this contest, and accomplish my dream of writing a book and seeing it through to publication. I WILL do it.

I'm going to be putting together a basket of goodies this weekend and giving it away via a blog contest this weekend--so please check back! Something to say thank you for all of the overwhelming support!!

And, if you haven't already and would like to show your support, please follow me on Twitter and Facebook. Love you all so much!

IMPORTANT: The last challenge is a Twitter Chat on MONDAY between 1 and 2 PM Eastern Standard Time! I am going to be en route to somewhere and tweeting via phone, but I encourage you all to tweet your support to #signmesal when the time comes! The final task is answering questions about my book proposal, and in the end they'll be asking for followers to weigh in on the decision. I need your help now more than ever! If you're by a computer, or a phone (and like my book idea, of course!) please join the chat! It would mean the world to me. Thank you yet again!

A Picture of my cat. Just because.

Just Keep Swimming, Just Keep Swimming -- Blood Orange Salad

2013-03-20T07:36:00.002-07:00

So, aside from making it to the final 8 for the Sign Me Sal competition from the Lisa Ekus Group (check out my last post about it), I accomplished a crazy personal goal last night.

-----

*UPDATE!!*

We interrupt this blog post to say, OMFG I GOT IN I GOT IN! I am now in the Final Four!! (If you have no idea what I'm talking about, please refer to THIS POST!) This is crazy, I was certain I'd be out in the first round, nevermind make it this far. I need your support now more than ever! Follow me on Twitter and tweet to #signmesal that you'd love to see Quarter Life (Crisis) Cuisine as a book (Facebook couldn't hurt, either!). If I make it through the next round, they will be asking for people to vote for their favorite! I am seriously the underdog here--all of the other contestants have much bigger followings than I do, and have way more street cred as writers. I KNOW I can do this and I know I can write a funny, informative book about surviving the "quarter life crisis" through food. I appreciate your support endlessly and thank you so so much for all of the love! Onto the FINAL FOUR!

-----

I swam six laps at the YMCA!!

This may not seem like much but...I CAN'T SWIM.

Well, I guess this means I can swim? Up until yesterday, I didn't think I could. Put me in water, I stay off to the side, thankyouverymuch. No water polo or Marco Polo for me. Give me my noodle and let me float in peace, and in a beach situation I am staying firmly on the sand lest I get carried out to sea: I don't swim.

It's always been kind of a sore issue for me. It's not that I don't WANT to swim, I just get freaked out when my feet don't touch the bottom. This results in swallowed water and near-panic-attacks. And the ocean? Fuggetaboutit. I've gotten knocked over in waist-deep water too many times to even want to venture to dip a toe in. Years ago, I never made it past the intro-level Pollywog 1 at the YMCA despite taking it twice, and since I was 6 when I started I was embarrassed to be the oldest kid in the class. I begged my parents to take me out of it, and they did. Many friends have offered to teach me, but get frustrated quickly when I refuse to budge from the shore, pool edge, etc. These days, when it takes more than an hour to straighten my stupid-curly hair, I have even more of an excuse to not dunk my head in the water. No thanks.

My relationship with water = SITTING IN IT.

In all honesty, I really don't know what happened. My roommate let me borrow her suit, I needed motivation to go to the gym, and I decided it was a good as time as any to see what I could do when I was REALLY trying. I guess I just let my body do what it thought it should do, and aimed for the other end of the pool and didn't stop--I knew if I stopped, I'd realize my feet can't touch the bottom and I'd freak. To strangers, I probably looked like a drowning dog who was ferociously paddling its way across the pool, despite being the slowest person in the lane.

But I didn't care. I WAS SWIMMING. My roommate and two friends were doing laps, plus my other friend was life guarding, so I felt safe. Today, my muscles are killing me (swimming is HARD, who knew!) but I am happy. I know my form was abysmal and I need to remember to breathe, but that will come in time. The initial fear has been overcome, this is a start. I have accomplished something that, to me, is amazing. I swam. IN THE BIG KIDS POOL.

My cat's fluffy, tail-less butt

FYI: I've decided when I get all verbose like this and don't have relevant pictures, I am going to break up the text with pictures of my cat. You're welcome.

Finn, looking rather dapper.

So, even if I don't get to the ~~final four~~ final two in the contest, I accomplished something awesome this week. And that's enough for me. It's a good lesson: if I want to be a writer, if I want to write a book, I need to just jump in and DO IT. I need to get freelance gigs, work on promoting my blog and myself, and make time to write write write. No excuses. No more saying "I can't" or "I don't have money" or "It's too hard." Just jump in, look for the other side of the pool, and DO IT.

See what I did there? I made a life experience into an analogy. Someone sign me already, jeesh.

Onto the recipe! Blood orange season is already thinning out, so do try this before it's gone completely. I love blood oranges, they're just so pretty and make the perfect Blood Orange Mojito (I drank it before I could get a decent picture, oops). I used this recipe as a base and added a few extras to make it acceptable to the blood orange flavors. It's a lovely little side dish, and pairs well with Asian cuisine. It was actually the side dish for the Curried Chicken of a few posts back!

Blood Orange Salad

3 tbs shredded coconut

2 tbs fresh lime juice

2 tbs fish sauce

2 tbs brown sugar

2 cups blood oranges, cut into bite-sized chunks

2 tbs almonds

1 tbs coarsely chopped green onion

2 tsp finely chopped jalapenos

1/2 cup coarsely chopped mint

-Toast the coconut in a dry skillet until lightly browned, 3 to 4 minutes.

-In a medium bowl, combine lime juice, fish sauce, and sugar and stir until dissolved. Add the blood orange, coconut, almonds, jalapenos, and mint and toss well.

THIS IS MY EXCITED FACE!!

2013-03-18T10:13:00.000-07:00

To be fair, this is my excited face in Iceland, not right now. It looks very similar, except I am in my office and not in front of a snow-covered lava field. My excited face right now is accompanied by no-makeup blotchy skin and frizzy hair so I figured this snowbunny-esque one might be better. It's the day after St. Patrick's Day and despite the fact I stopped early and got plenty of sleep I'm still feeling the effects of an overabundance of alcohol that comes with the celebrating.

But why am I excited?

I MADE IT TO THE NEXT ROUND OF THE LISA EKUS GROUP'S SIGN ME SAL COMPETITION!!

If I can make it through the next two rounds, I will basically win a literary agent for my book, who will help me flesh out my proposal and pitch it to publishing houses. Basically, it would be a huge step in accomplishing my dream of publishing a book.

My idea: well, basically the idea for this blog. Life advice and foodoir (food memoir) about making it through your 20s in one piece. How to survive the "quarter life crisis" with food, and I don't mean binging on Ben and Jerry's. What to cook for a first date, what to cook when you get laid of from work, homemade ice cream for breakups, the best party hors d'ovres whether you want to host a drunken rager or a classy dinner party like the adult you are, cheap meals when your boyfriend has just broken up with you and you spent your last $10 on emergency wine... with some fun and quirky memoirs from yours truly.

Quirky anecdotes because I am quirky even though that word is SO last season
and SO Zooey Deschanel

Writing a book would be a dream come true. Since the time I learned to read and write I've had a pen in my hand and ideas in my brain. Sadly, my writing has taken a backseat to more "grown-up" things like a job or whatever. To be able to have the opportunity to publish a book? To see my name in print on a hardcover at Barnes & Noble? I would probably faint. And cry. I don't even care if it ends up in the dollar bin in a week (oh please, no though), it would be my greatest accomplishment.

At age 6 I won the annual Jane Yolen Writing Contest at my elementary school for my story about a magical flower the size of a house. I was hand-picked by a famous author to win a prize! My little-kid brain was hooked--I AM GOOD AT THIS! it screamed, and I was a gonner. I filled composition notebooks with stories based on my Lisa Frank stickers (Marky the Unicorn deserved a novel!), Animorphs books (fanfiction much?), and the antics of my friends and fantasies of how our lives would turn out.

At this age I was writing about unicorns

As I got older I became the star student in English class, and a few amazing English teachers convinced me that this was MY THING, writing. That this is what I should pursue, this is what I should do. As I crossed the stage at graduation I received every writing scholarship they offered, and set out to earn my BFA degree in Writing, Literature, and Publishing at Emerson College.

High School graduation

College is where, as most of us do, I really came into my own. I discovered a type of fiction I could write well and loved (Magical Realism) and published a story in the school's literary magazine before becoming fiction editor the next semester. I impressed my professors with my unique style, but also learned how to write nonfiction--memoirs, magazine articles, scholarly papers--and developed a love of that too. My trip to Europe, my two years as a vegetarian, my first apartment--all of these things began to develop my passion for fiction into a fully rounded love of writing, as well as plant the seeds for my sudden love of cooking.

Love of cooking and fashionable aprons

I love writing fiction, but I also love this blog. These past few years, since graduating, this blog has been my saving grace. Despite working in a field that offers little creativity in the written word, I've been able to come here and escape. To put my words out into the world and see what people think. To develop a love of cooking I never knew I had, a love and passion that would save my sanity countless times as I realized your 20s are not always smooth sailing. The opportunity to turn this blog into something physical, a real book that could help or at least empathize with other lost 20-somethings, and share my "secret" to surviving it all by messing up my kitchen?

And on a career note... publishing a book could help me become the writer I've always wanted to be. I know it's not the cure-all for a struggling writer's bank account, and it's likely any advance I'd get would be small, but it would be something. Perhaps enough to pay off a little of this "expensive writing degree" I grumble about paying for so much. Or maybe enough to jump start my dreams of moving to California. Who knows. But it really could change my life, and that is both a terrifying and thrilling idea.

If you're going to be lost, the apple orchard MIGHT just be the best place

What's making me nervous is the fact that I seem to really be the underdog here--my competitors all have HUGE followings on Twitter, as well as their blogs. I love my blog and I love my followers, but I've never gained a very huge following. It's never really been important to me. If I have a few favorite blogs that I regularly interact with, a few blog friends that matter to me, that's what I want. However, that doesn't convince publishers you could hold a book deal. This is where you, my lovely readers, come in.

Please follow me on Twitter if you haven't already, and Like me on Facebook. Simply make yourselves known! It would be a huge help and I'd really appreciate the support! Share anything you feel like sharing, any new eyes to my blog would be appreciated. This could make my dreams come true, and I'm not even begging for Kickstarter handouts ;)

Books behind me = Image of a Writer, yes?

Now, to figure out how to ace the next step of the competition. Wish me luck!! Much love to you all <3

New Here? Want to know more about me? Why not check out my About Me page, 100th Post Favorite Recipes, My Review of Icelandic Cuisine or Bahamian Cuisine, How I Got Over a Really Dumb Dumping, That Time I Got a Cat And Boyfriend in the Same Week, Admitting I Like Fall in the Valley, Posts About My Dad/Grief, How I Lost My Gallbladder (on ashleyblom.com), My Love of Theater, and the Best Meatballs You'll Ever Eat.