Notes from the Kitchen Sink

show me that (zombie) smile

2012-01-25T17:16:00.000-08:00

This is hilarious.

baked pumpkin donut holes

2012-01-06T08:34:00.001-08:00

Just the other day, I was out on a Target run with baby A when I spied a most welcome addition to the shopping center. There, in the midst of such esteemed eating establishments as Chevy's, Wing Stop, and Five Guys, were the curving red letters against a cheery green and white background, a beacon of sweet decadence, Krispy Kreme.

Never mind that when it comes down to it, I prefer a good old-fashioned cake doughnut to the yeasty glaze that is Krispy Kreme's classic offering. Never mind that the last thing I need is another excuse to visit Target. THERE ARE DOUGHNUTS IN MY VICINITY!

As I drove past the Krispy Kreme, showing an incredible amount of restraint (truthfully, this could also be attributed to the fact that I have a little darling to satisfy, and it wouldn't exactly be nice for him to be pulled out of his new big boy car seat and then thrust back in only five minutes later), I contemplated my deep and abiding love for doughnuts, concluding that they are my greatest culinary weakness. I thought of all the times I picked up a bag of Entemann's or Mrs. Baird's cinnamon miniature doughnuts, vowing to share, but inevitably devouring all of the little treasures in a few days. I recalled with great pleasure the blueberry cake doughnut (or two) from Dunkin Donuts that used to sustain me on my commute from Hoboken to the Bronx. I remembered the warm and cozy feeling that I got from my stops at the local doughnut shop in our neighborhood, where the kindly Korean proprietor always tossed in a doughnut hole or two for free, on top of the sugared doughnuts I picked up those first few weeks after we bought our house. Ah, the doughnut. Is anything better?

Unfortunately, the humble fried treat is not the sort of thing one should eat if aspiring to be the picture of health. There isn't the slightest hint, in fact, of "good for you" in a doughnut. Enter two peas and their pod, a lovely new blog I found that I now cannot stop visiting. Run by a husband and wife team, the recipes on the blog not only look delicious and appealing, but are often exactly the kind of thing a responsible eater should consider whipping up. The moment my eyes glimpsed baked pumpkin donut holes, I knew that I would be a faithful follower forever. The little gems are the perfect solution for my perpetual doughnut craving! Yes, they are dipped in butter before being rolled in a generous amount of cinnamon sugar but they are BAKED. And they contain pumpkin, that excellent squash, bursting with antioxidants, healthy fats, and fiber! One should feel nothing short of virtuous after reaching for a second or third helping.

I should tell you that the recipe makes 24 decadent miniature doughnut holes. My SH and dear SIL ate six between them. Approximately 3 1/2 are sitting forlornly in the bowl right now. You do the math.

I must also say how excited I am to have found two peas and their pod. Besides my new favorite treat, I've also tried their sweet potato kale pizza with rosemary and red onion (delicious, definitely post-worthy), and I plan to make roasted chickpea fajitas this week.

rock of ages

2012-01-02T22:07:00.000-08:00

I really, really want to see this.

2012

2012-01-01T22:30:00.001-08:00

I rang in the New Year with a heavenly plate of Dungeness crab, accompanied with fresh Meyer lemons from our yard. A very good start to the year. - Posted from my iPhone

MFEO

2011-12-30T11:11:00.001-08:00

Made for each other.

mexican chicken

2011-12-20T15:56:00.000-08:00

I'm a big fan of John Irving, even though his works can be rightfully judged for the repetitive themes creeping up in practically all of them, i.e. circus bears, anything Viennese, unconventional relationships... For the record, my favorite is Hotel New Hampshire. While reading, I remember thinking it was too twisted for me, but by the time I was finished, I was overwhelmed by the power of what is a really great book, about family and just how important it is.

Anyway, a few nights ago as I set out to make dinner, one of my favorite and most comforting dishes, I thought of a John Irving quote, this one from The World According to Garp. "If you are careful," Garp wrote, "if you use good ingredients, and you don't take any shortcuts, then you can usually cook something very good. Sometimes it is the only worthwhile product you can salvage from a day: what you make to eat." Granted, ever since the arrival of baby A, my days are a mixture of wonder and delight, so I wasn't feeling sorry for myself as I sorted a brightly colored pile of vegetables atop my cutting board. I was, however, dwelling on the happy thought of our dinner, a simple, homely meal that I first learned about from a dear former colleague, Teresa.

I was especially close to Teresa because in addition to working with her every day, she was also the mother of one of my favorite students. We spent many hours discussing her daughter and how to best help her succeed, but we also bonded over a love for good food. Teresa's family is large and Irish-Catholic, three boys and one girl. It's not difficult to picture her bustling household. Despite being in a constant state of busy-ness, Teresa always made sure to have the family sit down together for a home-cooked dinner. I know those words are tossed around a bit casually these days, but the sad thing is a routine like that is something families tend to aspire towards rather than insist upon.

In addition to making sure her family spent quality time together at the dinner table, Teresa also made an effort to making birthdays and holidays, even the smallish ones, really special. For Valentine's Day, she set the table with vases of red roses and her best china and crystal, and the kids drank out of wine glasses. For her son's fifteenth birthday party, she draped a sheet on the side of the house in the backyard and rented a projector-surprisingly, the angst-y teens had an amazing time watching the relatively tame When a Stranger Calls while devouring party treats. When her nephew turned 21, the entire family, minors included, met at an Irish pub to share in a first pint. Teresa's special attention to details that don't even require a lot of cash or time always made an impression on me. She would get along famously with my mother-in-law, who also works to make every occasion exactly that, an occasion, with a real reason for celebrating. Now that I have baby A, I often think about what kind of home I want ours to be. More often than not, Teresa's (and my MIL's) come to mind.

Mexican Chicken (serves 4)
(the amounts listed can easily be tweaked or adjusted to suit your purposes-I often double up on the vegetables because it makes me feel virtuous)

1 1/2 pounds chicken breasts or tenders
1 small onion
2 cloves garlic
2 carrots
1 zucchini
1 yellow squash
1 jalepeno
1/4 cup sliced green olives (I don't love olives, so I don't include them)
1 4 ounce can of diced green chiles
1 14 oz can of chickpeas, drained
1 large tomato, chopped

1. Brown the chicken in a large skillet or pot. The dish seems to work best for me if I've sliced the chicken into bite-size pieces or strips first. Once the chicken is browned, add the garlic and onion to the pan and continue to sauté until lightly browned.
2. Add the remaining ingredients, one at a time, sprinkling them one on top of the other. It works best if you go in order of ingredients, with the juicy tomato last.
3. Simmer on low heat for two hours. Do not stir! It will be tempting, but this way the chicken stays especially moist and tender.
4. Serve with rice. If I'm feeling especially healthy, I'll make a batch of brown rice, though it's not SH's favorite. I might compromise with half white, half brown, which is very conveniently done in my rice cooker.

Again, this dish is extremely simple and unfussy. It is also delicious. At Teresa's suggestion, I make extra for the next day. I dish out spoonfuls onto single tortillas, then top with grated cheese (cheddar or Monterey jack, but it's totally a matter of preference) and a second tortilla. I crank up the oven and let the tortillas sit until the cheese is oozing out of the sides in a delectable-looking manner. Then I serve my oven-baked quesadillas with a bottle of Cholula and a cold drink. Yum.

First shoe

2011-12-13T18:04:00.001-08:00

- Posted from my iPhone

i know this sun will set to rise

2011-12-13T09:27:00.000-08:00

I sat poised over my laptop at exactly 9:58 yesterday morning, two minutes before the presale for Coldplay tickets began. As is usual in these situations, my back was tensed and ramrod straight. My credit card number clearly memorized. My mind plotting the diagram of the stage and which side had the best view. I would not be defeated this time, Ticketmaster/LiveNation/supplier of concert tickets.

The good news is that I did manage to obtain tickets. It's tough, obviously, to get great seats when buying for group, even a small one like ours, but the alternative of not sitting together is dreadful. It looks like I'm going to have to use my "wait a few months" strategy to improve upon our otherwise fairly forlorn seats. Take note, Coldplay. This is what happens when you wait a veritable ETERNITY to return to the US for a tour.

For the record, Mylo Xyloto isn't my favorite album (that would be Viva la Vida), but I'm warming to it day by day. Besides "Paradise," I'm really loving "Hurts like Heaven" and "UFO." I should also say that I'm still rattled every time I hear Rihanna's voice on "Princess of China." Something wrong about that.

P.S. I feel that there was some illegal substances involved in the production/conception of this video.

bittersweet chocolate and pear cake

2011-11-30T09:58:00.001-08:00

You can't possibly begin to imagine the sense of accomplishment I feel in merely titling this post. I haven't written about food in so long that it causes me a bit of physical pain. Clearly, I have a serious problem when it comes to time management, because HOW DO MOM BLOGGERS DO IT? Posting day after day, even though many of them have multiple small children running about? I only have ONE wee baby, and it's a struggle to shower every day, much less keep up with household chores and all sundry items that need to be taken care of.

I'm just going to come right out there and say that I am exceedingly proud of myself for the construction of the piece of deliciousness you see pictured above. I made it when sweet baby A was only 2 months old (yes, that's right, almost THREE MONTHS AGO). Yes, it is true that newborn babies tend to sleep more, leaving us new moms with slightly more down time than we have when they're older and nonstop awake and rolling all over the floor like there's a fire in the house. By no means is it easy, however, to prepare food for yourself with an infant, no matter the age. Hence the pride.

Strangely enough, when I was pregnant I didn't want much to do with sweets at all. It wasn't exactly a pregnancy aversion, because I'm not the hugest dessert person, but it was weird for me to avoid things that were traditionally my favorites, like dark chocolate, cinnamon doughnuts, and lemon bars. I kept up a steady diet of cheeses and savory items, from which baby A clearly benefitted (see entry on ginormous nature of my newborn babe). The pendulum rapidly swung upon his birth, however, and all I wanted (and still want) are sweet things. Vanilla meringues and chocolate chip cookie dunkers from Trader Joe's. Salted caramel cupcakes. Every new Ben and Jerry's flavor in the freezer. Yes, even brown sugar cinnamon Pop Tarts (I'm capable of sinking quite low).

It is because of my unquenchable craving for sweets that I opted to take a whole bunch of pears from a delicious gift basket and swiftly turn them into the opposite of healthy, this bittersweet chocolate and pear cake. I have probably mentioned this before, but I'm not a fruit person. I know I need to eat it, and I do, but I don't like it! A giant bowl of freshly sliced pineapple will make me happy, and maybe some delicate raspberries or really juicy strawberries, but the rest of the general fruit population I could probably live without (in my defense, I've never met a vegetable I didn't like).

Needless to say, as I looked at those pears one summer day, a little memory crept into my mind, that of reading about Deb's recipe for a pear and chocolate cake. Two things particularly stood out, the shards of dark chocolate and the lightly whipped cream. Side note: I would eat anything, I think, if accompanied by lightly whipped cream.

Conveniently, I had two bars of bittersweet chocolate in my pantry (saved for making these, also a heavenly treat I enjoyed this summer) and a container of heavy cream in the fridge. Feeling virtuous about the fact that I was indeed going to put the pears to good use, I set about making the cake.

The cake is a wonderful piece of heaven. I know that it really is especially good because my pears were rather forlorn and old-ish, so the fact that it tasted so good in spite of that fact is a testament to the success of the recipe. It's also not that difficult, because I made most of it while baby A sat cheerfully in his bouncer right next to me, and even though he is very good-natured, he has an extremely short attention span. You should make it immediately. DO NOT FORGET THE CREAM.

P.S. I don't know if I have ever been more excited about a food blogger's upcoming cookbook than I am about Smitten Kitchen's. I can't plug her site enough.

the best so far

2011-11-30T09:46:00.001-08:00

My first movie outing was a resounding success. I shan't spend much time dwelling on the lovely appropriate-ness of our movie selection, my most delicious guilty pleasure of all (and we know I have many, MANY of these). It will suffice to say that my beautiful and hilarious sister and I, along with my wonderful sister-in-law, cozied up in a theater that had more than enough available seats (movie anxiety YET AGAIN UNWARRANTED) and giggled and whispered throughout what is undeniably the glossiest, highest quality Twilight film thus far. Granted, the original movie has quite a bit of charm, so I'm not sure I can call The Twilight Saga: Breaking Dawn, Part 1 my favorite. Let it be known that I feel even more ridiculous typing out that long title than I do admitting that I loved watching it and can't wait to see it again.

P.S. Minus the elaborate back, the dress was heinous. It matches the ring.

P.P.S. I aspire to post more than movie trailers in the month of December.

Team Peeta

2011-11-14T06:54:00.001-08:00

I. Am. So. Excited.

baby essentials

2011-11-08T21:23:00.000-08:00

To follow up on my post reflecting on my lessons and revelations as a new mom, I thought I might take note of the things that I have found most helpful in these first few months. There must be something like 5,000,000 baby items out there, tempting or confusing new moms and moms-to-be everywhere. It's increasingly a challenge to sift through them to figure out what really might be necessary or provide comfort and support. Just like any other new mom, I had a giant baby registry, even though I really made an effort to keep my list practical and devoid of space-consuming or frivolous items. I'm quite glad that I registered at Amazon-had I actually physically been in a baby store (it would have been Buy Buy Baby, btw, that place is a baby wonderland!), there is no telling what would have made it on my list. I took stock of the things I feel I couldn't live without and have recorded them here. In a few more months, perhaps I'll create a "nice to have" and "totally unnecessary" list.

essentials:

muslin swaddle blankets. I have a solid collection of these, and though they're not the cheapest items to purchase, they are completely wonderful, and exceptionally multi-purpose. I use them to cover the stroller or car seat when we're out, as burp cloths, as a playmat of sorts on the lawn, and of course, for swaddling. Aden + Anais and Luna Lullaby are my mainstays.

Gerber cloth diapers. I know not every baby is a monumental spitter like my precious little baby A, but most will still muss up their clothes from time to time after eating. Forget about buying lovely burp cloths with cute designs, because these are all you will need! Side note: if I were to go the cloth diaper route in the future, I would certainly be more inclined to try the hip, efficient all-in-ones or pocket diapers. No prefolds (which these Gerber cloth diapers are) for me!

multiple changing pad covers. I was blissfully ignorant when I included a single changing pad cover on my registry. After only a few days at home, and multiple poop explosions and/or pee fountains which my inexperienced hands failed to catch with a clean diaper or washcloth, I realized it would be a whole lot easier if I had a few spares. Of course, it's not really necessary, if you stay on top of your laundry or are not averse to throwing a regular towel down on the changing pad if you've forgotten about your laundry and your lone pad is swirling around in a whirlpool of eco-friendly detergent. A towel will suffice, but because they're not actually fixed to the pad, baby will be quite a bit more wiggly and slippery. I currently have three covers, which is just about the right number.

bouncer. Of all the soothing/entertaining baby gear we acquired, the bouncer has by far been the most useful. I know every baby is different, and some will respond more positively to certain items than others, so this item might not be as essential for you as it is for us. The swing, for example, was something most moms encouraged purchasing, but baby A never warmed to it at all. The bouncer, on the other hand, has been wonderful! I keep it in the kitchen all the time, where it props up little A while I'm eating breakfast and lunch or cooking dinner. He likes it mostly for his vantage point right now, though as he becomes more mobile I'm sure he'll appreciate the movement factor.

iPhone. Last on my list, but certainly not least. I admit that it's a bit snobby for me to include such an expensive device as an iPhone, but I am getting every single penny's worth. There is seemingly no limit to the usefulness of this device. In fact, I don't believe I ever truly appreciated it until I had a baby. It was cool to be able to surf the web in such a clean, flawless, fashion, and I loved having the dual function of the iPod feature, of course, but I never really used my phone to its full potential. Now, I entertain myself while nursing with the Netflix and Kindle apps. In fact, I've read more books in baby A's first three months of life than I did during my entire pregnancy (full disclosure: when it comes to books, I will always be a three-dimensional, classic, words on the physical page kind of person-I just make an exception for the up-all-night stage of babyhood). I've added a Raffi station to my Pandora app, and it's a cinch to thrust the phone into the iHome in the nursery, though the phone's speakers are just the right volume to use anywhere. I tried multiple new baby apps before landing on my favorite, Baby Connect. It's excellent, keeping track not only of nursing, diapering, and sleeping, but also milestones, moods, medicines, and doctor's appointments. In the anxiety-inducing first days of new-motherhood, it's hugely helpful to have an easy way to keep track of everything, rather than having to find pen and paper all the time to write down each pee and poop. The camera is, of course, of exceptional quality, and it's wonderful to be able to email or text videos and pictures instantly. What I would NOT suggest is using your phone to engage with that devil, Dr. Google. STAY AWAY FROM GOOGLE, NEW PARENTS! Too long there, and you'll be diagnosing your precious newborn with all number of horrific, and probably obsolete or nonsensical illnesses.

There you have it! My can't-live-without-'em list! Excuse me now while I ensure one of my three changing pad covers is clean...

Bel Ami

2011-11-08T16:29:00.000-08:00

I'll have you know that Bel Ami is a fine piece of French literature.

baby a's first movie

2011-10-11T16:23:00.000-07:00

He is looking at me innocently from his bouncer as I post this, fully unaware that I'll be toting him into the theater for a morning viewing come November.

what I've learned so far...

2011-09-28T11:05:00.000-07:00

In the two and a half short months that have passed since I became a mom to the most beautiful boy in creation (see above, I really don't think I'm all that biased), I can't honestly say that I have become a real fountain of knowledge when it comes to babies and motherhood. It is abundantly clear that I have loads more to learn, and that it will be ~~months~~ years before I feel the teeniest bit of real confidence that I might, just might, have a handle on what I'm doing. There are, however, a few conclusions that I have managed to draw which I feel properly reflect my practical sentiments regarding my new, wonderful life as a mother.

You will never need an alarm clock again. Every time we have an event planned for the next day, I instinctively reach for my cell phone's alarm option. Then I stop. Why in the world would I need to set an alarm? It's a guarantee that we'll be up with the dawn, bright-eyed and bushy-tailed. Or at least one of us will be bright-eyed. That one being baby A.

Clothes are no longer interesting. I wasn't the biggest fashionista before my little baby arrived, but whatever style I did manage to pull off has perilously declined. My wardrobe is now extremely minimal, confined to two or three pairs of yoga pants, my pre-pregnancy skinny jeans (I have breastfeeding, that marvelous devourer of calories, to thank for that), four or five soft tees that are easy to pull up, and four nursing tanks. I occasionally attempt to look slightly more dressed up with a cute Gap button-down shirt, but those days are rare. On the other hand, I have developed a serious shopping problem when it comes to my baby. I obsessively check Zulily every morning when we get up, and can spend hours perusing the Gap and Gymboree websites. It's probably not a good thing that it's so simple to shop online. I may or may not have spent an outrageous amount on ensuring that little A has a different Halloween-themed outfit for every day of the week leading up to Halloween.

Your brain is smaller. I'm not even making this up, actually. Yes, I noticed almost immediately during my first real, non-baby oriented adult conversation that it felt like an entire layer of functioning brain cells had literally been shaved off the top of my now pea-sized brain. This is not simply a side effect of sleep deprivation, either. Even at two months, when my darling little A sleeps enough at night that I generally get 7 hours of sleep, I can tell that there is a real struggle to get all those neurons firing when it comes to anything that doesn't have to do with caring for my baby. As it turns out, the female brain actually DOES shrink during pregnancy, a fact I discovered in the conveniently titled book, The Female Brain. Incidentally, it's a very good read!

Grooming hits the skids. I embraced an extremely simple beauty routine in the month before A was born. It involved a neutral shade of Clinique eyeshadow, a trusty Laura Mercier concealer, dab of Maybelline mascara, hint of black eyeliner, and my standby, Benetint cheek stain. I figured I would be able to manage it after the baby was born, and for the most part, I have had an extra two or three minutes after showering to make myself slightly more attractive and less like I've been up all night. However, after the passing of two months, I decided that I might want to spend a bit more time on the ol' routine, and one morning, I dug through my makeup bag a bit to look for a different eyeshadow, only a slightly deeper, but more sophisticated brown shade. As my fingers brushed across the few other items in my bag, I realized that I had completely forgotten how I wore them before. What shades did I combine? Did I actually use that blue/black eyeliner? I have literally lost my beauty know-how.

It's not just the baby that will need a spare outfit. I know that not every baby is a spitter. In my mind, I imagine these babies as mostly girls, who after a few gentle pats on the back, release delicate, subdued burps, and have eaten so quietly and gracefully that mere drops of milk occasionally escape from their mouths. My dear, sweet baby is the complete opposite. He has the digestive habits of a burly, uncouth man. I'm envisioning a logger. Or steel worker. Or maybe an ice road trucker. After he eats, he lets out huge, echoing belches. During his dinner, he likes to do what I call "making a little room"-forcefully releasing giant amounts of poop. Let's put it this way-it hasn't been just once that I've had to change my pants because a large, colorful pile of poop has stained them with a most unbecoming curry-bright stain. Most troublesome to the wardrobe, however, is the massive amount of spit-up that results from my overly enthusiastic eater. It results in several changes of his clothes, to be sure, but I'm seriously considering packing along an extra top for myself every time we go out, lest the employees of Trader Joe's or proprietors of my local children's bookshop think I'm embracing a bold new fashion statement which involves rivulets of creamy white spattered in unusual patterns all over my clothing, emitting a sourish odor. It would be a mistake to assume it's simply your top layer that is exposed-many a day I have had to rush to find a clean bra or nursing top, after I've discovered a small reservoir of spit-up in the middle of my bosom, accompanied by a few curds of milk. I'm so happy my baby is getting enough to eat, but let's face it-I can't exactly walk around with a puddle sloshing around in my bosom.

Hopefully, the next few years will find me adding to this list. Of course, I aspire to be a parenting pro, but I have a feeling that my new boss, baby A, will have plenty of curveballs to throw my way. One thing I know for sure is that it will be worth. every. minute.

P.S. That oft-shared piece of advice, "sleep when the baby sleeps"? I haven't exactly clung to it. The hour or two I have during the day when A is asleep (he sleeps very well at night, but pretty much boycotts daytime naps) allow me some real "human" time. I'm able to clean up the house a bit, catch up on thank you notes and school work, and maybe even blog (which, as you can see, is a challenge-it's been over a month since I posted!)! Incidentally, you will find that it's often next to impossible to lay down your precious sleeping baby when he is snuggled, warm and cozy, against your chest. There is no better feeling in the world, and since I know it won't last forever, many a nap has passed in my arms. And really, is there anything more important I could be doing than cradling my little love?

our greatest accomplishment

2011-08-22T20:33:00.001-07:00

Meet Baby A. He was born on July 5, at 4:15 pm, approximately twelve hours after we arrived at the hospital. We are absolutely smitten with him, in all his perfection! He was a solid 9 pounds, 9 ounces, and 21 inches long. It wouldn't have mattered one bit, of course, had he been a little peanut and weighed 6 pounds, but I had always secretly had my heart set on having a ginormous baby. I got my wish!

Our first month has been a dream, and I know that some day soon I will long for the sleep-deprived nights and most precious feeling of snuggling with a newborn, who wants nothing more than to be in our arms. It has already gone so much faster than I thought it would. My heart is bursting with love, every single second, for our little boy. He is the greatest blessing we could have ever been given, and I still cannot believe he is ours.

a time for everything

2011-08-19T20:04:00.001-07:00

I've never been a big reader of Ecclesiastes, even though I'm very well-versed when it comes to the Bible. I know it's full of wise sayings, but its position there, tightly ensconced between the even wiser Proverbs and the passionate lamentations of Isaiah and Jeremiah has occasionally had the unfortunate consequence of losing my attention.

The one passage that I have always remembered from Ecclesiastes is probably the most oft-quoted. Nevertheless, there is hardly anything more appropriate for the tumultuous and surreal surges of feeling that I have experienced during my almost two-month hiatus from blogging.

I steer clear from getting too personal on my blog, preferring instead to write about food and fluff, but as it is a record of sorts, I wanted to mark the time before I begin to write again in my normal flow and rhythm. For now, I write as a mother, and also as a woman who has lost her own mother. That the two events, a birth and a death, occurred within 10 days of each other still seems impossible to comprehend.

I take comfort, however, in these words, for they are too true. I take comfort in the fact that my mother was able to meet my son, arriving on the very day he was born, a virtual miracle given her condition. I take comfort in the knowledge that my mother has been eased of the burden of her illness and sadness, and must now blissfully enjoy a reunion in heaven that she has longed for. I take comfort in the fact that I know I will see her again, and that she can look down and relish the sight of my little baby A. I take comfort in the sight of my baby's incredibly beautiful, perfect little face, for he has brought me so much joy in the midst of sorrow. And sometimes, that is as it should be, a natural part of life.

"There is a time for everything, and a season for every activity under the heavens: a time to be born and a time to die, a time to plant and a time to uproot, a time to kill and a time to heal, a time to tear down and a time to build, a time to weep and a time to laugh, a time to mourn and a time to dance, a time to scatter stones and a time to gather them, a time to embrace and a time to refrain from embracing, a time to search and a time to give up, a time to keep and a time to throw away, a time to tear and a time to mend, a time to be silent and a time to speak, a time to love and a time to hate, a time for war and a time for peace." Ecclesiastes 3: 1-8

Almost three years ago, I wrote about a book my mom recommended, One True Thing, which is about a young woman's relationship with her mother. It's a terribly sad, terribly good book, and it subject matter is even more resonant for me now. I thumbed through it recently, and as I always have when rereading, turned to the passage when Ellen, the protagonist, is asked whether she loved her mother.

"The easy answer is yes. But it's too easy just to say that when you're talking about your mother. It's so much more than love-it's, it's everything, isn't it?" as though somehow they would all nod. "When someone asks you where you came from, the answer is your mother."

When someone asks you where you came from, the answer is your mother.

turkey chili: my first original recipe

2011-06-21T11:19:00.000-07:00

I had such high aspirations for all the blogging I would do in these last lingering weeks before my little baby W arrives*. "What else would I have to do?", I thought. I envisioned golden mornings at my new breakfast table, typing away, and perhaps the occasional entry after my daily afternoon nap. As it happens, however, I have found myself to be one of two things lately: INCREDIBLY distracted and TREMENDOUSLY exhausted. Despite the plans I make for each day, after one big grocery shopping trip or drive down to Palo Alto for yoga, I'm done for the day. I inevitably eat a big lunch and collapse on the couch for a lengthy snooze. Upon awaking, it takes approximately five to ten minutes to successfully get off the couch, because apparently having one's 9-months-pregnant body in the same position for any extended length of time results in a feeling akin to being run over by a truck. You would think once I got that accomplished I might decide to do a bit of blogging, but instead, that's the moment when I manage to get a burst of energy, or enthusiasm, rather, for doing something productive. For the past week, this has resulted in a crazy cooking spree, the fruits of which have been a diverse variety of frozen meals for those days when all our family help has left and I'm responsible for taking care of my little baby and cooking dinner for SH and I.

This has been my plan all along, and it was something I talked about eagerly for months, telling everyone of my lofty goals for installing a chest freezer in my garage that I would be sure to stock completely full of dinners before baby arrives. Of course, that hasn't exactly turned out as planned. I've got a surprising amount of room in my freezer, which is a good thing, because as you might imagine, there is nothing waiting for me in the garage at the moment, besides a huge post-remodel mess and lots of dismantled cardboard boxes.

Thankfully, my cooking has gone exceptionally well, despite the fact that in an effort to reduce meal boredom later in the summer, I've cooked separate, non-freezer friendly meals for SH and I each night, and they've been served at an alarmingly late hour. In addition to lasagna, bolognese, my favorite turkey noodle casserole, and a delicious chicken dish that I'm definitely going to write about at some point, I froze several batches of my own original turkey chili.

Don't get me wrong, my humble little recipe is not exceptional in any way, and could easily be modified or altered. I'm sure there are hundreds of similar recipes out there, but I can't help but feel a little proud of the fact that I finally produced something on my own that is, I must say, extremely tasty and satisfying. It's also very easy, and quite healthy. So, without further adieu, I present my turkey chili:

Turkey Chili, a Katie original

1 lb ground turkey (I've taken to buying packages and keeping them in the freezer specifically for this dish)
2-3 zucchini, sliced into thirds length-wise and then chopped into half-inch size pieces
1 squash, given the same treatment as the zucchini (if your zucchini or squash are on the smallish side, feel free to add another)
1 small to medium onion, finely chopped
1 jalepeno, finely chopped (optional)
1 1/2 tablespoons red chili powder (I get mine special-ordered from New Mexico, in both red and green varieties, but you can easily find it in the spice aisle)
2 cans Rotel (or any brand of canned diced tomatoes and green chiles-in fact, the ones I find at Safeway and Trader Joe's are actually bigger than the cans of Rotel, which are more like 12 oz cans as opposed to 14)
1 28 oz can of hominy
Cooked rice for serving
Grated pepper jack or monterey jack cheese (optional)
Diced avocado spritzed with lime juice (optional)

1. In a medium-sized saute pan or large pot, brown the turkey in about 1 tablespoon EVOO over medium heat, breaking it up as it cooks with a wooden spoon.
2. Shift the turkey over to one side of the pan and add the chopped onion. Cook until slightly translucent, stirring frequently to prevent sticking. If you're adding a jalepeno to the chili, mix in with the onion.
3. Mix the onion and cooked turkey together, then add the squash and zucchini. Cook together for approximately five minutes, stirring frequently, just until the zucchini and squash soften a bit.
4. Add chili powder and season with salt and pepper.
5. Pour the diced tomatoes and green chiles into the turkey mixture. Fill one can with water and add this as well. If you would prefer a stew-like texture, stop here, but if you want your chili to be more soup-like, add two cans of water (Bonus: your cans are now conveniently clean enough to toss into the recycling bin!)
6. Allow the chili to begin to bubble, then add the entire can of hominy. Reduce heat to low and maintain a simmer until the hominy has completely heated through. The flavors will deepen a bit if you simmer for a half hour or so, but you could easily eat the chili once it's at a uniform temperature.
7. Serve with rice and top with grated cheese and avocados.

My SH and I are usually able to eat this for a few days, and I was able to divide this version of the recipe up into two freezer bags. I was hugely proud of myself as I flattened the bags carefully and placed them into the freezer.

I must acknowledge that I feel incredibly fortunate to be able to be at home in these last few weeks. So many expectant moms don't have that opportunity, and I know that I am VERY blessed. No matter how thrilling and exciting a time it is, I can definitely say with confidence that the last bit of pregnancy is physically exhausting-you are simply not yourself and not able to do everything you used to do. I tip my hat to those of us who are working until the last day or running around after other small children! And I definitely must thank my SH, for working so hard to provide for us so that I can be at home.

*No, that is NOT a clue to our baby's name! It's simply a notation for our last name. We haven't chosen it yet, though we have a short list.

Don't worry-I'm not going to name my son Edward Anthony Masen Cullen.

2011-06-18T23:59:00.000-07:00

Just in case you were wondering if my Twilight-love was still intact.

Bella's wedding look! Brazil, really Brazil! Bed-breaking!! Oh my!

Babies need a lot of stuff.

2011-06-18T23:19:00.001-07:00

- Posted from my iPhone

Cornmeal-Crusted Catfish and Green Rice Pilaf

2011-05-28T00:28:00.001-07:00

During these last few months while my beautiful new kitchen was taking shape, I often imagined what I would do when it was finished. I was sure that I would immediately embark on a cooking frenzy, relishing the view of my chopping boards on the cool green granite countertops and the very chef-like heaviness of the burners on my new stove. As it turns out, the exact opposite occurred. When the kitchen was finally ready, I couldn't bear to defile its pristine perfection. The idea of a simmering pot on the stove or splash of sauce on the counter seemed dreadful, and I could not stand the the thought of a dirty dish in that beautiful new sink.

However, after at least three dinners of salad and bowls of Panera's broccoli cheddar soup (my one true pregnancy addiction), I decided that I needed to snap out of it. A kitchen is meant to be used! We didn't spend all of that money for looks alone! I figured that rather than branch out with a bunch of new recipes, it might also help if just went back to some tried-and-true stuff, which inevitably meant turning to Rachael Ray.

This most WONDERFUL fish dish is one of the best things that I've made from 365:No Repeats, which is also by far the RR cookbook that I've used the most-sections of it have fallen out of the binding and it's a bit water-logged. I've prepared it a few times, but not for at least a year or so, and I had almost forgotten how good it was.

As I have confessed on many, many, occasions, I adore things with a "crust," especially when it's made of cornmeal. Cornmeal in particular makes for a very low-maintenance crust-no soaking in egg or flour is necessary. It clings quite well to fish, though to be honest, I'm not quite as sure about chicken. Catfish is a cheap, delicious option, and also quite safe for pregnant women, so a win-win for me.

The pilaf, though a bit more time-consuming than you might like, is totally worth the effort. My SH was out of town when I prepared the dish, so I had to resort to the light and easy-to-carry blender instead of my ginormous and heavy food processor when it came to making the spinach puree. It worked like a charm, and reminded me that I really should be making smoothies more often. It was highly satisfying to pour the bright green puree, smelling sweetly of basil, into the herb-flecked rice, and the lovely green pilaf goes perfectly with the fish. I suggest a generous squeeze of lemon.

P.S. The picture I've included is obviously what one might call a "pregnancy-sized portion." Although I could easily see my non-pregnant self devouring that same amount of green rice. It is very, very good.

Cornmeal-Crusted Catfish and Green Rice Pilaf, adapted from 365: No Repeats, by Rachael Ray

5 tablespoons EVOO
1 tablespoon unsalted butter
1 large shallot, finely chopped
1 tablespoon fresh thyme leaves, chopped (from 4 sprigs)
Salt and freshly ground black pepper
1 1/2 cups long-grain rice
1/2 cup dry white wine (I used extra chicken stock)
3 cups chicken stock or broth
1/2 cup fresh flat-leaf parsley leaves (a couple of generous handfuls)
1/2 pound fresh spinach leaves, trimmed and cleaned
20 fresh basil leaves
1 lemon, 1/2 juiced, the other half cut into wedges
4 6-8 ounce catfish fillets
1 cup yellow cornmeal

1. Preheat the oven to 400. Bring a medium sauce pot filled three-quarters full with water to a boil.
2. Heat a second medium saucepan or pot over moderate heat. Add 1 tablespoon of the EVOO (once around the pan), the butter, shallots, thyme, salt, and pepper. Saute the shallots for 2 minutes, then add the rice and lightly brown, 3-5 minutes. Add the wine and allow it to evaporate entirely, 1 to 2 minutes. Add the chicken stock and bring to a boil. Cover the rice and reduce the heat. Cook for 18 to 20 minutes, until tender.
3. Salt the boiling water in the other pot and add the parsley, spinach, and basil. Stir to submerge the greens for 30 seconds, then carefully take the pot to the sink. Use a slotted spoon or a spider to remove the greens to a colander. Discard the water. Rinse the greens under slow-running cold water to stop the cooking process. Give the greens a gentle squeeze to get rid of the excess water. Transfer the cooled, drained greens to a blender or food processor. Add about 2 tablespoons of EVOO and the lemon juice. Puree until completely smooth. Reserve the puree for finishing the cooked rice. (*I was very lazy when I made the dish this time-I didn't use a colander, simply the lid to my pot, draining it as best I could. There were no ill effects!)
4. Preheat a large oven-safe nonstick skillet over medium-high heat. Add the remaining 2 tablespoons of EVOO. Season the catfish with salt and pepper and coat evenly and completely in the cornmeal. Add the coated fish to the hot skillet and sear for 2 minutes on each side, then transfer the skillet with the fish to the oven and continue to cook for 8 to 10 minutes, until the fish is firm to the touch and opaque.
5. Once the rice is cooked, add the reserved greens puree and stir with a fork to combine and fluff the rice. Pile the rice onto dinner plates and serve the cornmeal-crusted catfish on top. Pass the lemon wedges at the table.

Stefan Salvatore ≠ Dawson Leery

2011-05-21T00:18:00.000-07:00

Before you judge me for my indulgence in a little supernatural teenage melodrama, I should point out that the dreadful time of year has arrived, the ONLY bad thing about summer-network television hiatus. Or hiatuses? Season finales are happening left and right, signifying the end of my favorite Thursday night shows. I had no other choice but to revert to something fresh and new, with at least a season's worth of episodes I had missed. Before I get into my chosen selection, The Vampire Diaries, I should state with vehemence that there is definitely a positive effect of a lack of good television in the summer-it motivates you to be outside enjoying balmy patio dinners or day-long trips to the beach. Those things will ALWAYS trump television shows. For that rare evening, however, when you're either exhausted or maybe even a bit bored, it's always nice to think you can find something on the old tube. My SH and I particularly like shows because of their neat and tidy time slots of 30 or 45 minutes-with a movie you feel that you have to sit down through the whole thing. I should confess now that Vampire Diaries was not sanctioned or endorsed by my husband. He would rather poke his eyes out, I'm sure, than watch a show inevitably inspired by, though refreshingly more humorous and complicated than my beloved Twilight saga.

Needless to say, I'm really getting sucked in by the goings-on in Mystic Falls, Virginia. It's a bit silly, of course, but I like the little mysteries, historical flashbacks, and new vampire lore. I ESPECIALLY like heroic, good-hearted Stefan Salvatore. He's no Edward Cullen, of course, but he's slightly less broody. Shockingly, I far prefer him over his villainous brother Damon. Normally, I like there to be a bit of an edge in the dominating male characters of a drama or love triangle. This is why, during the Dawson's Creek years, I adored Pacey and loathed Dawson. Needless to say, Stefan, despite his goodness, has just enough darkness to keep him really interesting.

Off to shamefully watch an episode or two more, while my SH takes a late-evening Friday nap.

things I fell in love with while i was away...

2011-05-12T13:22:00.000-07:00

On my months-long blogging semi-hiatus, whilst in the middle of a stressful house remodel and exciting preparations for our little bundle of joy (who, by the way, FEELS like a big bundle!), I developed an affinity, love and sometimes obsession, with several new things. As I am basking in the glory of my new kitchen, not particularly feeling like defiling it by cooking anything yet, I thought I might share.

-the good old Bartlett pear. I am not a fruit person. It is a total struggle for me to consume my daily fruit allowance. Yes, this makes me a sort of weird anomaly amongst all the normal folk who joyfully peel oranges and virtuously enjoy bananas. Now, there are a few fruits for which I have an affection. Give me a bowl of freshly sliced pineapple and it will be gone within minutes. Douse some blackberries in cream and I'll devour them (that could be the cream, I suppose). Those fruits aren't exactly common everyday fare, though. I simply don't manage very well with fruit. Thankfully, I adore virtually every vegetable, so I'm not a complete nutritional delinquent. In the past few months, however, I have taken to eating a lot of pears. I found it strange that they've tasted so good for so long-I always think of pears as autumnal or wintry fruits. Perhaps it's our unseasonably cold spring. Either way, I am really enjoying the bounty of pears and gradually edging towards a new appreciation for fruit. The Bartletts have been especially pleasing-sweet and juicy, but more tender than apples. I might even be inspired to make, as my first dessert in the new kitchen, this most heavenly sounding cake as an homage to my newfound love of pears.

-Philz hot chocolate. Philz is mostly famous for their delicious coffee, where each cup is individually brewed. They have some sort of crazy system set up at each barista's station, with rounded slots built into the counter, each one its own little coffee pot of sorts. For obvious reasons, I haven't been going four times a week for the coffee, though I have tried it in the past and it is absolutely delicious. No, I have been visiting on an almost daily basis to enjoy their hot chocolate. Hot chocolate has been my morning beverage of choice throughout these past eight months, mostly for the comfort of having something hot in the morning. After a while, however, I got absolutely sick of it, mainly because it is just too sweet. In fact, what I've missed about coffee the most is not the caffeine, but the taste of something hot, creamy, and slightly bitter, not shockingly sweet (for the record, I am aware that hot chocolate contains an amount of caffeine, which is acceptably negligible). You can imagine my surprise when I ordered hot choc at Philz for the first time and was asked "How sweet would you like that?" Music to my ears! From that moment on, it has been an immense challenge not to go every single day to sip on a deliciously creamy, only slightly sweet cup of hot chocolate. Now, I realize that writing about a local chain of coffee shops isn't exactly fair. It's not as though anyone can run right out to the closest Philz, but those of us who are sick of the sweet can be inspired to tone down our hot choc a bit! My dear mother-in-law has this skill mastered. She uses regular cocoa (Ghiradelli, Droste, or a similar brand for the best taste), adds a tiny bit of water to make a paste, and stirs that into hot milk. Then she adds spoonfuls of sugar to taste, and tops it off with freshly whipped unsweetened cream. Divine.

-quinoa + spinach. My affection for quinoa is not new, but most of the time I've made it, I've followed a Rachael Ray recipe, which usually means it's got a nice depth of flavor from being boiled in chicken broth and is jazzed up with a medley of finely chopped herbs or lovely combination of sauteed vegetables. That's all fine and good, of course, but when trying to make lunch in a hurry, I just haven't felt like going through the hassle of throwing together a bunch of different ingredients. Knowing how exceptionally good for me quinoa is, though, and how quick and easy it is to cook on its own, I decided I needed to come up with a way to make it more tasty AND timely. Enter bagged spinach. A staple of our diet, I almost always use it as a sauteed side dish, though I know I should be consuming it raw in salad form sometimes as well. I decided that in the 10 minutes it takes the water to boil and quinoa to soften, I could easily chop up a few garlic cloves, let them get toasty and brown in a bit of EVOO, add a sprinkling of red pepper flakes, and then saute a whole bag of spinach. Once the quinoa is done, I throw the whole mess of spinach (which as most know, has know wilted down to a tiny sad pile) into the pot with it and mix thoroughly. Now my quinoa is flavorful and made even more healthy with the addition of veg, as Jamie Oliver would say.

-etsy. I'm not new to Etsy and its many delights, and I'm not at all ashamed to say that my first Etsy purchase was a replica of Bella's Twilight mittens. THEY ARE CUTE! DON"T JUDGE! THEY WERE A GIFT! I could spend hours perusing all the many shops, and I love the customization of the home page once you've made a few purchases. Anyway, my love for Etsy grew into a obsession when it came to baby stuff. Here you can see screen shots of my chosen fabrics for custom baby bedding, courtesy of a lovely Etsy shop. Once I found the zoo print, I started to look for all sorts of coordinating items, and it's been difficult to rein myself in. Why shouldn't I have matching stroller blankets, car seat strap covers, burp cloths, or diaper bag accessories? I jest-I'm perfectly aware that the vast majority of baby-related items out there are unnecessary. Doesn't mean that I might not splurge on the stroller blanket though...

-dinner: a love story. I'd never heard of this particular blog until I stumbled across a new column in the latest issue of Bon Appetit written by the husband and wife team who maintain the blog. The majority of the posts are written by wife Jenny, but her husband contributes occasionally. It's a GREAT food blog, and clearly also a good family blog. I feel like it was the perfect find for my new transition into motherhood.

-the killing. This extremely dark mystery is based off a Danish television series, and once I heard the American remake was going to air on AMC, I figured I must check it out. AMC has quite the reputation for quality television these days (and by quality, I mean good writing and solid acting performances, not so much uplifting stuff or light humor) and the show got a lot of good press before it premiered. It's set in Seattle, which I love, though they are doing their very best to make it look like the MOST rain-soaked, dreary city on God's green earth. I can say with confidence that it's not that bad! The 13-episode season follows a single case, which is a nice marked difference from a typical procedural drama. It's tough to watch, but at the same time, enjoyable for the lack of melodrama and unusual main characters. I'm particularly impressed with Holder, the male detective with a potentially shady past. He's also Swedish, and I must confess that I'm fascinated with the ability of European actors to imitate the American accent. He does a bang-up job.

There you have it. A few of the things that have proven welcome distractions during these long months. I should probably stop thinking about Philz hot chocolate right this moment and get to doing something productive in my kitchen!

"I don't care what nobody says, we're gonna have a baby..."

2011-04-19T15:09:00.001-07:00

My last, completely legitimate and totally exciting reason for a lack of writing in these past few months. In just 10 weeks, we're going to be meeting our baby BOY, an event that we have been longing for for years (and for me, longer than I can remember). We are so grateful and thankful to God for granting us this blessing, and our prayers daily include the safety and well-being of our son.

P.S. I am proudly wearing one of my Kings of Leon shirts. Somehow I feel they would be proud.

P.P.S. In case anyone is wondering, the blog post title is a song lyric. Conveniently, courtesy of KOL. Just wanted to clear that up.

another thing to blame for the lack of my blogging presence

2011-04-19T15:01:00.001-07:00

A house remodel. The cause of stress, anxiety, and much pulling-of-hair. Yes, we decided to take it on, seeing as how I was living like a pioneer woman with no dishwasher, and the general layout of our bathroom was something cavern-like as opposed to being light and accommodating. We felt if we didn't do it now, we might never, so after meeting with four contractors and getting all sorts of advice, we embarked on the project with the help of a lovely designer, whom I'll just refer to as CP. It is almost done, and I cannot WAIT to store my Fiestaware in those lovely glass-fronted cabinets.

An early view of my beautiful sage-y green, subway tile backsplash. I had my heart set on a green and white kitchen, something that would look natural and beautiful, making a nice segue into our backyard. Let me tell you, finding a nice green tile that will not break the bank is no walk in the park. There was lots of green glass, and plenty of minty and forest green, but nothing that fit my bill. Until I encountered "Sequoia," the perfect shade. As I soon came to expect along this journey of renovation, there was a huge obstacle to my happiness once I chose my tile. It cost millions of dollars. Well, not millions. Not even hundreds. I am exaggerating because of my initial despair. I decided to persist in my search, and finally found a store that stocked "Sequoia" at half the price. Another lesson learned about remodeling: if you have all the time in the world, you will be able to eventually get what you need, at the proper price point. Of course, I do NOT have all the time in the world, but just happened upon an incredible piece of luck, not just with the kitchen tile, but also with my granite. A big part of me wanted to have tile on the counters as well, but my propensity to spill anything and everything caused my SH to immediately veto the idea. So, granite it was, and again, I was on a quest to find something that might have a hint of green. Enter "Costa Esmeralda," the absolutely PERFECT choice for our kitchen. Not too light, not too dark, with flecks of green (and brown, my favorite), it was just right. Yet again, I was stymied when it came to finding what I needed-my Costa was very popular and simply not available when we needed it. I have a terrible tendency to like the most popular things. Fortunately, CP kept calling the granite/marble shop, and when some poor soul failed to pick up their granite after an extremely long grace period of a week, we managed to snag it for ourselves.

The almost-finished bathroom, so light and beautiful and blue! I am in love with the floor, and thankfully, was not presented with so many difficulties in selecting and ordering the tile. My SH is quite hirsute, so not only is the color of my floor gorgeous, its deep blue shade serves as a disguise of sorts.

The pièce de résistance! My made-in-England, weighs-as-much-as-a-person farmhouse sink! CP tried to keep me in line with our budget, warning me that this sink would cost a king's ransom (not really, but a good deal more than an average old sink), but it was the one thing that I just HAD to have. Despite the fact that we had to reconfigure the cabinets to make it work, I know it is going to be worth. every. penny.

Mere days remain before I'll be cooking away again in my new kitchen. It has been arduous and difficult at times, but I am full of excitement at the improvements now present in our little house.

food revolution

2011-04-02T16:16:00.000-07:00

I HEARTILY admonish you to check out the second season of Jamie's Food Revolution. The first season was probably the best thing I saw last year. I adore Jamie for obvious reasons: fresh and easy recipes, the ability to make a novice cook feel like they can make something delicious, propensity to name children after flowers, adorable lisp, and of course, his Britishness; but what he is attempting with his food revolution is very significant and necessary. We should be paying attention.

top chef fail

2011-04-02T16:05:00.001-07:00

Yes, I dropped the ball on my recapping. I was confident that I would be able to get my proverbial act together and plow through the five or six episodes I had missed, but as the season progressed, I gradually lost my TC enthusiasm. Chefs I admired fell by the wayside, one after the other, and I began to worry that the finale would be bereft of any of my favorites. As it turned out, Antonia was the only one left standing that I really admired, and the eventual showdown was between Mike Isabella and Richard Blais. Though I made an early prediction that Richard would go far, I had no idea at the time how much I would grow to dislike him, and the the judge's decision at the finale was a real disappointment to me. Granted, I appreciate their consistency when it comes to grading the best dishes on a challenge-by-challenge basis, and Richard clearly had the best tasting food (despite the horrid and repulsive-looking foie gras ice cream). I simply could not tolerate Richard's self-pitying, inexplicably insecure behavior, which was only made worse by the occasional burst of arrogance. He repeatedly stated that the only reason anyone remembers his season is because he didn't win. Ironically, the winner of his season (and the only female winner of Top Chef), Stephanie Izard, has been one of the most successful in the show's history. She scrupulously planned and developed a concept for her own restaurant (The Girl and the Goat) during the time since her win, and it has opened to rave reviews and great success. Richard, on the other hand, has struggled in the restaurant business. It's a highly competitive, risky industry, with huge failure rates, I'm sure, but a bit of humility would be much appreciated. Richard's strange tendency to doubt his food and propensity to say he "hates everything" he has done after the fact is hugely annoying, and disrespectful to his fellow chefs and competitors. Needless to say, his final victory, however deserved, left me with a bad taste in my mouth. I couldn't even include a picture of him on this post in good conscience! Let's just say I'm looking forward to a new season with fresh faces.

finally spring playlist

2011-04-02T15:29:00.000-07:00

Hark! It is the second month of spring, and I am finally emerging from my veritable cocoon of busy-ness to write about my musical frivolities once more. Because of my various distractions, I really didn't invest a lot of energy into what I was listening to in the past few months. I'm not one that is capable of writing papers while listening to music, unfortunately. Now that I'm getting back to a more normal routine however, I am all over finding new musical sources of inspiration and calm. There are some "repeat offenders" on my list, but that probably won't surprise you.

england-the national. Yes, I'm still completely addicted to these guys. It doesn't hurt that this song is conveniently titled "England" and contains lyrics like "You must be somewhere in London, you must be loving your life in the rain...." Be still my heart!

down by the water-the decemberists. I haven't listened to much more of their latest album, but I became completely enamored of this song after hearing about from Rose. No big surprise there. "Down by the Water" is a bit more folksy-sounding than "The Crane Wife 3" and "O Valencia!" but change can be good!

sort of revolution-fink. Herein lies another case of me being caught up and emotionally manipulated by the music used in television. My beloved Friday Night Lights is the show in question, and I'm confident the song accompanied a scene both gut-wrenching and powerful. Would I have loved the song so much had I innocently come across it whilst perusing the Itunes store? Probably, but a father-son moment between Coach Taylor and Vince or the sight of a guilty Billy Riggins most likely sealed the deal.

the cave-mumford & sons. I am very, very late to the Mumford & Sons party. Thank goodness for my sister's newfound adoration and persistent dropped hints. I am dangerously close to obsession with the latest album, "Sigh No More"-despite the fact that it may be the first I've bought which contains a parental advisory (for one errant word!)! I am also further convinced that pretty much everything musically great must originate in England.

pickup truck-kings of leon. I love the sound of this song. It's drifty and slow in the beginning, with a refreshingly strong and surprising chorus. I tend to not focus a whole lot on the lyrics when it comes to the Kings, and I advise you to do the same. Just get caught up in Caleb's soulful whine and enjoy the fine, fine music.

rolling in the deep-adele. Adele is hugely popular, so this particular selection isn't especially original, but I'm allowed! She is the pure, clean, and untroubled version of Amy Winehouse, and only 21! Unbelievable.

maps-yeah yeah yeahs. A bit of an older tune, but great to revisit. I thought it added a nice sound to my spring list, which is relatively somber.

vagabond-wolfmother. Two summers ago, I listened to the soundtrack to 500 Days of Summer like it was the last CD on earth. I put it on repeat while I was working in the classroom, and shuffle while I puttered around in the garden. This particular song was the one I loved to hear with the windows rolled down on a golden California day. It's taken quite a while for us to finally get to that weather this year, but I was ready when the sun finally arrived, with this song.

bigger than us-white lies. My very first posted playlist contained a song by the White Lies which I still LOVE, so you can imagine my happiness when I discovered the release of their newest album. They're British. Of course.

i want a house-twin sister. I overheard this song on an episode of Grey's Anatomy, and I'll be the first to admit it's a bit strange. After a few listens, though, the quirkiness is irresistible. Like "vagabond," it's a great song for an afternoon drive with the windows rolled down. A slow drive, that is.

laughing with-regina spektor. This song is certainly not light-hearted, but I appreciate the lyrics. No one is quite as good with the piano and high notes as Regina Spektor.

comfortably numb-roger waters featuring van morrison & the band. I've taken to watching The Departed a lot lately. There is nothing more to say.

the immortals-kings of leon. This particular tune was selected for use in promotions for March Madness, so I suppose my newfound appreciation for it also falls under the television manipulation category. It helped that my Duke Blue Devils were prominently featured in the music video.

winter winds-mumford & sons. Though I pretty much can't get the ENTIRE ALBUM out of my mind, I figured it was best that I start with just two or three on my spring playlist. This one is especially pleasing.

helplessness blues-fleet foxes. My darling sister has become completely immersed in the folksy/indie/alternative genre, and she can't stop talking about Fleet Foxes. They're like her Coldplay. She particularly loves this song, and when I saw it available as a free download, I decided to check it out. So good.

blue mind-alexi murdoch. This is by no means a new tune in my library. In fact, I have an extremely powerful memory of listening to it on my Discman (!) the summer I moved to New York. I lived with my aunt in Fairfield, CT, for a few months, and I had to take a commuter train every day to the city which left at the ungodly hour of 5:50 am. I can remember hearing this song as the sun started to break, hurting my tired eyes a little. Even though I was exhausted, it helped relax me and give me a sense of calm and purpose for the long day to follow. Still works today.

come thou fount of every blessing-sufjan stevens (friday night lights soundtrack, volume ii). This is my favorite old hymn, and I love this barebones, banjo-accompanied version.

devil town-tony lucca (friday night lights soundtrack, volume i). Friday Night Lights ended its five-season run just over a month ago, and I felt I must honor its passing with the iconic "devil town." The song played in a pivotal, mood-encapsulating scene in the first season's penultimate episode, and the producers/music supervisors/powers that be decided to recreate the feeling by replaying it in the same episode of the fifth season. I don't exactly know how to explain it, but the song perfectly conveys the sentiment of the show, the whole small town, football is everything feel that is what makes it so near and dear to my heart.

There you have it! It is GOOD to be back!

i keep telling myself...

2011-03-14T17:26:00.001-07:00

(source)

My mantra, as I attack two enormous papers this week.

whole wheat chocolate chip cookies

2011-03-09T17:03:00.001-08:00

Thankfully for me, the "whole grain" movement is something I can joyfully welcome with open arms and hungry belly. It is though I have a genetic predisposition to crave the hearty, earthy tastes of pretty much any grain. Rice (in any of its varied forms) and I are soulmates, but I will also happily devour bulgur, quinoa, and couscous. I adore a hearty sprinkling of wheat germ on ice cream or as a toasty topping to homemade macaroni and cheese, and find flax seed on oatmeal (preferably steel-cut oats as prepared by my lovely mother-in-law) to be an excellent addition to an otherwise "not crunchy enough for me" dish.

Thus, it was pretty much no surprise to me that I wouldn't have a problem enjoying the nutty flavor of whole wheat pasta or fully appreciate the depth of flavor added to a baked good made with whole wheat flour. I think they're easily as tasty as their pasty, less nutritious counterparts-I'm talking to you, white rice, plain semolina pasta, and, HORRORS, white bread!

In order to continue to bolster my virtuous culinary ways, I decided to purchase Good to the Grain, a relatively recent cookbook that got quite a lot of great reviews in the blogging world and elsewhere last spring and summer. It's a baking cookbook, so there aren't a lot of recipes for whole grain salads and sides, but it's still very diverse, including sections for several different kinds of whole grain flours. Of course, as is usual with my cooking goals, it took me some time before attempting a recipe. Tons of them look great, but after reading this post on Orangette, my favorite food blog of all, I decided that whole wheat chocolate chip cookies were definitely the best place to start.

The results? AMAZING. Huge, delicious, cookies with a wheat-y, slightly subtle taste that made me almost feel as though I really was eating something good for me. Which they're not, I must admit, even though I tell myself that bittersweet chocolate is actually full of antioxidants and is therefore justifiable. Speaking of the chocolate, there is something so much nicer about finding slivers and uneven chunks of chocolate throughout the cookie, rather than perfectly formed chocolate chips. It gives the cookies a nice dimension and better texture, I think. I also can't underestimate the size-they're giant. I'm pretty sure that if you wrapped one or two up they'd be a perfect thing to take on a long hike. To serve as the kind of snack you might need in an emergency.

I'm fairly certain this version of a chocolate chip cookie is now my favorite. It's going to take a lot to convince me that there is something better out there! I suggest you make at least two batches, immediately!

*By the way, I didn't even crack open the cookbook, but instead followed the recipe on Molly's site, though I stuck to Kim Boyce's original specifications.

the perfect combination

2011-03-04T15:22:00.001-08:00

College hoops and the Followills. Could I love either more?

P.S. You'll notice the footage is laden with Duke clips. Those CBS/NCAA peeps know what's best.

"Things"

2011-02-20T00:22:00.001-08:00

This app is either going to be a huge lifesaver OR the bane of my existence. I'm not sure which yet.

Should I be alarmed that my normally frugal husband purchased the expensive software for my computer AND insisted that I have the $10 mobile version as well?

I have to go. More "things" need to be added to my list...

Fourth time's the charm...

2011-02-16T17:40:00.000-08:00

Yes, it's a bit lame of me to post a fifteen second video that was undoubtedly aired during a timeout on ESPN this week. However, I just wanted a quick sneak peek promo of Survivor's new season, in which my beloved FAVORITE, Boston Rob Mariano, gets yet another shot to win the million. I'm not at all ashamed that I keep looking at the clock and eagerly waiting for the premiere to happen. I. CANNOT. WAIT.

What's up with my blogging drought...

2011-02-16T16:57:00.000-08:00

I have been a lackluster blogger as of late. The few posts I have managed to churn out have been poor efforts at recapping my FAVORITE reality show. You would think I would have been all over the chance to regularly keep up with my all-star chefs! The fact that I have been so bad at it should tell you that I must have had good reasons keeping me from successful and healthy blogging!

The largest hurdle in my way has been the monstrous amount of reading I've had for my two courses this quarter. Taking multiple classes would have been a walk in the park in ~~the days of yor~~e college, when I had the ability to function on a mere two hours sleep and my entire universe was concentrated in the relatively few miles that made up my college campus. Now, I'm out of academic (and physical!) shape, have other additional responsibilities, and spend lots of time driving to and fro. Truly, I have loved reading the novels visible in that pile, but my aspiration to carefully complete each one has resulted in a necessary sacrifice of my time. Though I had read most of them before, I determined to read them all again, start to finish. I am proud to have completed my goal thus far, though we'll see how I can manage when we finally arrive at our last book for the quarter, Absalom, Absalom!

Each week we are required to write a brief paper (only a few pages long) honing in on an issue or thorny problem that stuck out in our minds while reading. It's given me a chance to scrutinize all my notes and highlighting, so I include a smattering of quotes here. My favorite book so far? Wuthering Heights, though I admit that my teenage notions of great love from my first reading were dissipated immediately when my more mature adult perspective saw Cathy and Heathcliff for who they really were. Most pleasant surprise? The Scarlet Letter. I should not have read it in high school, a time when most great literature is tragically unappreciated. It was excellent.

"Even where the affections are not strongly moved by any superior excellence, the companions of our childhood always possess a certain power over our minds, which hardly any later friend can obtain. They know our infantine dispositions, which, however they may be afterwards modified, are never eradicated; and they can judge of our actions with more certain conclusions as to the integrity of our motives." -Frankenstein, Mary Shelley

"My sensations were those of extreme horror and dismay. In vain I attempted to reason on the probable cause of my being thus entombed. I could summon up no connected chain of reflection, and, sinking on the floor, gave way, unresistingly, to the most gloomy imaginings, in which the dreadful deaths of thirst, famine, suffocation, and premature interment crowded upon me as the prominent disasters to be encountered."
-The Narrative of Arthur Gordon Pym of Nantucket, Edgar Allan Poe

"My great miseries in this world have been Heathcliff's miseries, and I watched and felt each from the beginning; my great thought in living is himself. If all else perished, and he remained, I should still continue to be; and, if all else remained, and he were annihilated, the Universe would turn to a mighty stranger. I would not be a part of it."
-Wuthering Heights, Emily Bronte

"But there was a fatality, a feeling so irresistible and inevitable that it has the force of doom, which almost invariably compels human beings to linger around and haunt, ghost-like, the spot where some great and marked event has given the color to their lifetime; and still the more irresistibly, the darker the tinge that saddens it."
-The Scarlet Letter, Nathaniel Hawthorne

"To add to the difficulties and dangers of the time, masses of sea-fog came drifting inland-white, wet clouds, which swept by in ghostly fashion, so dank and damp and cold that it needed but little effort of the imagination to think that the spirits of those lost at sea were touching their living brethren with the clammy hands of death, and many a one shuddered as the wreaths of sea-mist swept by."
-Dracula, Bram Stoker

"Here at present I felt afresh-for I had felt it again and again-how my equilibrium depended on the success of my rigid will, the will to shut my eyes as tight as possible to the truth that what I had to deal with was revoltingly, against nature. I could only get on at all by taking 'nature' into my confidence and my account, by treating my monstrous ordeal as a push in a direction unusual, of course, and unpleasant, but demanding after all, for a fair front, only another turn of the screw of ordinary human virtue."
-The Turn of the Screw, Henry James

And now for the REAL reason why I have difficulty taking a few minutes to sit down and blog about whatever recipe or movie is on my mind. Meet my nemesis:

Yes, my other course revolves around this hefty, inscrutable tome. It is my second on James Joyce, both taught by a lovely, gem of a professor who has been a faithful guide through the murky forest of Joyce's words. I knew I would certainly never be able to sit down with Ulysses outside of an academic setting, and considering its fame, I felt I should take the opportunity to study the book with a real expert.

I can't say that I'm full of regrets for the decision, but I can certainly tell you that I have never been challenged in such a way before. It is easily the most difficult text I have ever encountered. In the beginning of the course, I spent most of my time racking my brain to figure out what was going on, even sentence by sentence. Now, rather than get frustrated, I simply accept that I'm going to miss some things. I can readily identify the reasons why Joyce is such a huge literary giant, and will thoroughly attest to his talent. When our class finishes, however, I don't think I'll be returning for a second reading any time in the near future.

Just to get an idea of the sheer craziness that goes on week after week, try this rather tame quote on for size:

"A frowsy whore with black straw sailor hat askew came glazily in the day along the quay towards Mr. Bloom. When first he saw that form endearing? Yes it is. I feel so lonely. Wet night in the lane. Horn. Who had the? Heehaw shesaw. Off her beat here. What is she? Hope she. Psst! Any chance of your wash. Knew Molly. Had me decked. Stout lady does be with you in the brown costume. Put you off your stroke, that. Appointment we made knowing we'd never, well hardly ever. Too dear too near to home sweet home. Sees me, does she? Looks a fright in the day. Face like dip. Damn her. Oh, well, she has to live like the rest. Look in here." -Ulysses, James Joyce

Just over halfway done with winter quarter-here's to better blogging in my future!

"He HAS to do a foam!"

2011-02-08T15:16:00.001-08:00

By some miracle, I am now a mere three episodes behind in my recapping efforts. Granted, catching up requires several hours of television watching, but as the cursed water company has taken over the street for the day AND shut off my water, I figure this is just as good a day as any to catch up. It's not as though I can take a shower and prepare myself properly for any outings.

Opening scenes:
At this point, the least I can say for Jamie is that she put up an admirable effort in praising Casey's fearlessness for preparing chicken feet. The chefs spend a bit of time in the stew room admiring her and all secretly wishing Jamie was gone. I'm pretty sure they would have all devoured ALL of Casey's bad chicken feet if it meant she stayed and Jamie had gone home. Marcel uses his time to instigate a fight with Trying-to-Reform-Angry Dale. Something about how he cooks for the people, and for the challenge. Tre tries to stay out of the tirade, while Dale tosses back a few calm curses. Apparently, he has taken anger management, and is above all of Marcel's "saltiness." We'll see, Dale.

For some unknown and ominous reason, the chefs are up and 'at em at 4:30 in the morning. They head into the Top Chef kitchen and find a personalized note from Padma and Tom, accompanied by a map to Montauk. Must be a fishing challenge. Thank goodness the chefs have their Toyota Siennas for the drive.

Despite my slight prejudice against all wealthy areas of the country, I must admit that the lighthouse point where the chefs met Tom and Padma was quite stunning. It was made even more lovely by the early morning sun casting golden light on Tom's head. My favorite informs the chefs that they will be going out fishing in four teams, two teams per boat. They will be cooking what they catch in five hours for a double elimination challenge.

Team 1: Angry Dale, Carla, Tre

Team 2:Mike, Angelo, Tiffany D.

Team 3: Antonia, TIffani F., Jamie

Team 4: Marcel, Fabio, Richard

As they prepare to head out, Angelo displays a remarkable knowledge of shark biology and admits that he is terrified of the water. A bit odd considering that seafood is is specialty. Have some respect for your product, Angelo! Fabio, on other hand, is completely in his element, having come from good Italian fisherman stock.

Dale, also a descendant of a fishing expert, was the first to catch a fish. It's impressively huge. Antonia screams like "a fourth grader" when she picks up her first, and soon, the boat they share with Team 1 is loaded with fish. Afternoon crickets are chirping on the other boat, which has yet to pick up a fish. After three hours. I start to worry that those two teams will have nothing to prepare for the challenge. It's a bit odd, because it appear that the two boats are within sight of each other.

Finally, with practically an hour left to go, Teams 2 and 4 start reeling in some fish, despite having to resort to a rather intimate technique which Tiffany does not completely appreciate. Back on the successful boat, Dale ends the trip with the triumphant catch of an enormous striped bass, which he believes resembles Marcel in some ways.

Once they're back on land, the chefs head to a local farmer's market to shop. I loved this, despite the fact that I KNEW we'd have to hear from Jamie about how she feels totally in her element when shopping locally and within season. An especially great moment was witnessing the camaraderie between Richard and Fabio as they pulled a cute green wagon full of produce around behind them.

The next day, the chefs head to a beachfront area with an awesome view of Manhattan, where they'll be serving for an evening beach party. It's difficult to figure out what's going on with the respective teams in the midst of Jamie's myriad of complaints.

Fabio, Richard, and Marcel have opted to make one dish, which, as well all know, is a huge risk. "Baby-kisser" Fabio concludes that it's a great plan, because if they end up on the bottom, the judges will have a hard time figuring out who to eliminate. He also mumbles something about reverse psychology.

Carla informs us about the infamous bloodline of the blue fish. It's not the greatest fish anyway, but if the bloodline is not properly removed, it becomes downright unpleasant. I have a feeling this might become a problem.

As is his wont, Tom visits the chefs during prep time. Predictably, he questions Marcel's team for only cooking one dish and slightly chides Dale for not making his own flour tortillas. We hear more about the blue fish and its tendency to be overly fatty and delicate.

Tom and Padma are joined by Gale and Kerry Heffernan, a Long Island chef and close friend of Tom's. I read up on Heffernan after the episode, and through Tom and Gale's blogs, learned that he had never done a television appearance before. He was a natural, and it was enjoyable to see how much Tom enjoyed his presence.

Perhaps it was the lovely locale or lively presence of a beach party, but the chefs displayed an uncharacteristic calm and charm while serving. Catching the big fish was transformative for Angry Dale, and he prepared a delicious, perfectly appropriate fish taco. Carla's "ode to New York" lettuce wrap, ensconcing smoked blue fish and bagel croutons, was a huge hit. Antonia prepared the notoriously difficult porgy, crafting it into a delicious po-boy with Old Bay mayo that the crowd devoured with relish. Angelo, Mike, and Tiffany's dish suffered from too many components. It didn't help that Angelo referred to every one of those components as "beautiful" while plating. The curse of the bloodline came up with Tiffani's smoked dish, and Jamie's poorly cooked fish died a second death, drowned in cucumber water.

Surprisingly, Angelo's team was called out with Dale, Carla, and Tre for the favorite dishes of the night. It's starting to get a bit confusing, because the top group hasn't been consistently brought out first. This time, the winner would be Carla, who skillfully prepared a less than stellar fish in an inventive way. Her prize? A trip to Amsterdam. She is really starting to pick up some steam!

Fabio, Richard, and Marcel did indeed face criticism for preparing only one dish, but also because their dish wasn't especially fitting for the setting. Despite the disorganization of their dish and unnecessary components, their errors seemed minor compared to the lack of flavor in Jamie's dish or the mistake of including the bloodline in blue fish. Poor Antonia was put on the spot by a icy cold Padma, who asked if she could have done anything to salvage their dishes. On a positive note, she was praised for having Tom's favorite dish of the night, and informed that if she had been on another team, she would not have been facing the judges.

To no one's great surprise, Jamie was FINALLY sent to pack her knives. It was such a long time in coming that the remaining chefs (and me) barely noticed that Tiffani F. was the second half of the double elimination. I'll miss the brazen redhead, and only wish that Marcel could have gone in her place. He is simply insufferable. It was a nice touch to hear her final thoughts-they were refreshing humble. I didn't even pay attention to the last time Jamie appeared, and can only hope that we never see her again.

I believe 3 o'clock has arrived! My water has returned! This can only mean the end of my relaxing day...

"I do hear the theme song of the Titanic in the background."

2011-02-02T21:13:00.001-08:00

Forget the levity and comfort afforded by the Top Chef bar last episode. Instead, us humble viewers are forced to relive Spike's departure and Jamie's descent into utter uselessness. I'm not sure her job was waiting for her when she returned from filming.

Quickfire:
As if to offer a pleasing succour to the bitterness swallowed by rehashing the last episode, the quickfire challenge is going to feature none other than Tom Colicchio! The chefs are informed that speed is critical to success in the restaurant world, and will thus be competing against the speed of an accomplished chef. This would be our dear Tom. They'll observe him preparing a dish as fast as he can, and will then create an award-winning dish in the same amount of time.

It's truly amazing to watch Tom work. He's extremely organized, and very, very fast, shucking oysters like he's the reincarnation of Hung. He finishes his dish, a concoction of black sea bass with clams simmered in a tomato and zucchini broth, in 8 minutes and 37 seconds. The chefs all agree that it's delicious. We should all remember that Tom, as a famous restauranteur and television personality, probably doesn't spend much of his time in the kitchen anymore. He has STILL GOT IT!

Though they are a bit distracted by the fact that once again, an extravagant prize (in the form of a Toyota Prius) will accompany immunity, the chefs engage in the typical "dash for the best proteins." Marcel decides to emulate Tom, Richard finds some "fois" (so obnoxious when they use all their pithy little abbreviations) and Angry Dale reveals, in an apparent lapse of sanity, that he's going to make egg noodles for pad thai. Did he think they had EIGHTY minutes and 37 seconds? And he thinks not having a wok is his only problem...

Jamie criticizes the idea of cooking for speed. Of course. Angelo goes against Tom's wishes and starts making a crudo. Angry Dale's noodles are a predictable disaster.

It's a giant mess in the kitchen as Tom and Padma begin to stride around tasting dishes. Fabio and Marcel both use Tom's ingredients. Jamie only produces one clam. Dale tries not to cry while Padma and Tom snicker at his single torn egg noodle. MIke Isabella's dish is plated beautifully, and because his dish comes right before Marcel's, the young sprout immediately assumes that bits of his flavor are cutting into the judge's opinion of Marcel's dish.

Dale, Jamie, and Angelo wind up on the bottom, basically for not finishing or following the rules. Richard's fois, Marcel's dashi, and Mike Isabella's dishes are the favorites. Mike wins the car, in a glorious display of happiness. Marcel fumes about flavor.

Elimination challenge:
Speed is clearly the theme of this episode, for the elimination challenge involves taking over lunch time rush at a dim sum restaurant in Chinatown. The chefs will have to keep their dim sum carts constantly filled throughout lunch, selecting dishes that will adapt well to their purposes. A few of them begin to plan while driving back to the townhouse in Mike's Prius.

The strategizing back at the house is complicated, understandably so. The challenge requires a chef to expedite the dishes from the kitchen as well as two chefs to perform the dreaded "front of the house" role, passing out carts and explaining dishes. Carla and Casey agree to "take one for the team."

Evening shenanigans at the house involve Tiffani's bra size and Mike's numerical calculations for how long it has taken him to win a car. Dale has a quiet moment in his room with a picture of his girlfriend. Aw, the angry one has a heart!

Shopping is slightly stressful for everyone but Dale and Angelo. Fabio is especially panicked, given his fear with dealing with anything not of an Italian nature. He's also crushed to discover that the adorable turtles he finds swimming around in a tank are going to be used for turtle soup. Casey takes another huge risk by making chicken feet, a decidedly popular but very specifically prepared dish.

While Dale is truly in his element back at the Chinatown kitchen, the rest of the chefs are nervous and unfamiliar with the equipment. Jamie's scallop dumplings are looking bad. Fabio fears he won't be able to braise his ribs. Casey has the unenviable task of removing the nails from her chicken feet. The kitchen is a huge steam bath, which is doing no favors for Tre's orange dessert.

In the last minutes before service, Mike Isabella runs upstairs to find a room completely full of Chinese diners. The guest judge is Susur Lee, a former Top Chef Masters participant. He is from Hong Kong, and eagerly anticipates the dim sum.

Service becomes a problem immediately, though Fabio's ribs and Angelo's shrimp roll are adequately distracting the judges. As they start to notice Carla's plain summer roll and the huge amounts of sesame seed on Tiffani's salad, things begin to roll steadily downhill. Richard Blais accurately describes the chefs' tendency to plate delicately, which doesn't fit the challenge. Eventually almost every chef heads upstairs to help.

On a happier note, Dale's sticky rice and cheung fi are very successful. Tiffany's steamed pork bun is perfectly authentic and the judges enjoy it. Unfortunately, the same cannot be said of Jamie and Antonia's long beans or Tre's dessert.

The service gets so bad, "daddy" Tom has to head down to the kitchen to figure out what's going on. Antonia and Tiffany spend their time yelling, while Dale enjoys a few snacks and looks at his shoes. The Chinese patrons are on the verge of leaving, and Casey's inedible chicken foot is not convincing them to stay. Not surprisingly, Jamie's scallop dumpling is plain and uninteresting. A final highlight, though not enough to save the meal, is Antonia's shrimp toast.

In an unusual twist, the worst dishes are judged first. Carla, Casey, Jamie, Antonia, and Tre attempt to dig themselves out of a very deep hole, but when it came down to it, there was simply no way to get around those chicken feet. Casey's decision to help with front of the house kept her from properly preparing her dish, and the judges literally could not eat it. By this time, most viewers and I'm sure all of the chefs were ready to see Jamie go, and she certainly didn't use this opportunity to redeem herself. Casey is also one of the more popular all-stars competing. Even if it's not a decision we can all be happy about, one has to at least appreciate the consistency of the judges-eliminating the worst dish or worst performance despite previous efforts.

Dale, Tiffany, Fabio, and Angelo found themselves on the winning side, and in the end, Dale's conscientious effort to cook what he knew best helped him garner a win.

Two episodes away from Restaurant Wars! My fave!

"How I do this? Crash potato with my head?"

2011-02-02T19:13:00.000-08:00

We are granted a refreshing reprieve from the "Top Chef Kitchen of Doom" in the opening scenes, instead getting a glimpse of a bar cleared out for the benefit of our chefs after the perilous double elimination. I don't know why this is unusually special, because we all know they drink boatloads in the "stew room." Fabio wants to create a t-shirt emblazoned with "I survive elimination challenge." Tiffani fears she'll repeat her poor performance. Mike Isabella declares that he's glad Angry Dale won, because at least it prevented Angelo from taking another win. I underestimated his likeability in the Vegas season, I'll admit. I think he's goofy and fun, and the rest of the chefs really like him.

Quickfire challenge:
Tony Mantuano is the selected guest judge for the episode. I recognize him from Top Chef: Masters, or as I like to call it, Top Chef: Lite and Lame. His specialty is Italian, which one would have figured out when he begins to describe the ideal stuffing, replete with prosciutto and sage. Yes, that's right. It's another product placement challenge. Swanson is sponsoring, and the chefs must prepare their own delish version of stuffing. Angelo, who is clearly unfamiliar with traditional American comfort food, looks perplexed, and can barely concentrate as Padma then informs the chefs that they'll be preparing said stuffings without the benefit of kitchen tools. Ouch. As an incentive for their inconvenience, the winner will receive the double bonuses of immunity and a tidy sum of $20,000.

Carla chooses to be zen-like rather than mad dashing to the kitchen, which leaves her with the only thing left: quinoa. Fabio congratulates himself for his ingenuity in grating his "Parmesan-a" on the steel racks in the pantry. Tiffani butchers a quail with a peppercorn grinder. Tre has the ingenious idea of using the liquid nitrogen to help smash the necessary ingredients for his southwestern style stuffing.

Of course Jamie has to use a broth for her stuffing. Carla adorably calls her undercooked quinoa "undone-te." Spike is applauded for using lemongrass spears for service. In the end, Tre's spicy stuffing and Marcel's lovely stuffed bird are the favorites. Tiffani's overly sweet stuffing, Casey's appetizer-like offering, and Carla's quinoa don't pass stuffing muster. When Tre takes the win, Marcel can barely keep his composure.

Elimination challenge:
In an especially superior tone, Padma informs the chefs that their elimination challenge will take place at the home of U.S. Open, one of the "most prestigious" tennis competitions. They will be cooking healthy, high-energy food. Attention chefs! This is an important clue! She then reveals a tray packed full of tennis ball cans. They have conveniently removed the label and replaced it with a special Top Chef one. Thanks for not selling out, Wilson! The cans contain orange and yellow balls, thus providing a dividing method for two teams.

Team Yellow: Casey, Spike, Jamie, Tre, Tiffani, Tiffany, Angelo

Team Orange: Mike Isabella, Angry Dale, Antonia, Marcel, Carla, Fabio, Richard

Strategy comes into play immediately, as the chefs learn that they'll be competing based on tennis scores, serving one dish against another for points. This brings up the issue of whether or not to serve weakest dishes first, making sure to win the match points or to just come out of the gate strong. Before the teams break down their respective strategies, they brainstorm dishes. Angry "I've been to the U.S. Open" Dale wonders whether or not Carla's African peanut soup is a wise choice. Apparently they're quite upscale at the U.S. Open. I have been myself, and while the selection was vast, I still recall having something like nachos or sandwiches. Maybe I'm just a bit low class.

Team Yellow determines that they will be serving their weakest dish first, spearheaded by Spike. Team Orange's relaxed meeting occurs on the rooftop, where they basically applaud themselves for a diverse, global menu and spend no time talking strategy. During prep time, they continue to display a greater concern for the quality of their dishes. We learn that Fabio can make the gnocchi "with his own little hands" and that Antonia smoked pot instead of playing sports in high school. Team Yellow, on the other hand, are more worried about identifying the weak dishes. They are also beset by problems like slimy mackerel, undercooked chickpeas, and convincing the world that farro is a "delicious grain." Tom has to go all the way back to a dark corner of the kitchen, before the devious team of Angelo and Spike finally agree to reveal their strategy.

The only thing that really goes wrong with Team Orange is that Carla sustains a knife injury, which immediately leads the entire cast to recall Jamie's pathetic inability to cook with a tiny cut on her finger. For the record, Carla's injury looked much, much worse.

In the bright lights of the stadium, the drama is turned up a notch. Jamie's chickpeas are not cooked, automatically making her dish the weakest. The entire team had agreed on the strategy, but stubborn Jamie won't send her food out. Team Orange, on the other hand, has simply determined a set order, throwing strategy out the window. Casey takes the bullet, and heads out with her pork and fab grain farro, matched up with Fabio and his delish whole-wheat gnocchi. Casey's dish is too heavy, so Fabio takes the win, joyously leaping over the net mid-court. 15-0

A brief moment of tragedy is avoided at Team Orange when Angry Dale, who has turned into Emotional/About To Burst Into Tears Dale is allowed to go second instead of Marcel. Unfortunately, Tiffani F's light fish dish is declared the best. 15-15

Angelo brings a tiny spoon of fish out to compete with Marcel's tuna and cauliflower couscous. Unfortunately, the cream Marcy (nickname courtesy of Angelo) added to his dish distracts from the overall flavor. 15-30

Team Yellow sends out Antonia to face Tiffany D. Her sea scallops were beloved by almost all at the judge's table, giving her the smallest edge over Tiffany. 30-30

While Team Orange has been panicking about their lost strategy, Angelo and Tiffani felt free to manhandle Spike's dish, tossing in a yuzu gelee at the bottom of his soup bowl. When he heads out to face Richard's "thai-bouleh", his shrimp and soup simply can't hold up. Jamie hides behind a table, peeking her head out only occasionally to stir her chickpeas. 40-30

Carla prepares her healthy, bold soup, and the camera flashes over to Angelo yet again meddling in his teammate's dish. Tre carries out overcooked salmon, saved only by his seasoning. It's a tense moment, but Carla takes the victory for Team Orange. Jamie jumps out from behind the table and hugs everyone. She can barely control her glee at the knowledge that not putting forth a dish at all keeps her out of the bottom four. Her lack of remorse is infuriating.

Fabio, Carla, Richard, and Antonia are praised for their excellent offerings at the U.S. Open, and told about the grand prize, a trip to Italy. It's a bit distressing to see Richard there, as the lamb portion of his dish was weak. Any irritation there, however, is dispelled at learning Carla and her brave soup were deemed the best dish.

Casey, Tiffany D, Tre, and Spike are called forth to face judgment. Considering that both Tiffany and Tre did receive positive votes at the challenge, it's clear that either Casey or Spike will be going home. I have to admit to a sinking feeling in the pit of my stomach, as Spike's demise seemed sure. There was some chit chat about the possibility of Angelo sabotaging dishes, which Tiffany neatly avoided. Back in the stew room, Richard called Jamie out for not cooking.

As I feared, it was Spike's time to go. He's brash and wild, and certainly has not always displayed appropriate behavior, but I like the idea of having a scrappy chef like him in the competition. It already hasn't been quite as fun without him around.

autumn/borderline winter playlist

2011-01-21T18:56:00.000-08:00

You may have noticed that my burning desire to share my oft-played tunes had sort of gone beyond seasonal lists. My first offense was an extremely lengthy summer playlist, followed by an "indian summer" list. I have now gone far beyond that trespass, and have completely neglected to appropriately compile my fall list. In case you haven't noticed, we are nearing the third month of winter! Since it is my blog, however, and I would like to keep the memory of my lists for posterity's sake, I still feel inclined to post. Also, far be it from me to keep such wonderful musical suggestions from you.

animal-neon trees. My autumn list is particularly heavy on tracks hailing from my birthday gift, a mix created by my BFF Rose. As we know, she's brilliant. Apparently, my version is the earlier, lesser-inspired one, but I find that hard to believe. Out of 22 songs, 5 are from her list, cutely titled, Badassnass. Animal is an addictive, highly pleasurable song that, much to my chagrin, made a big splash on the movie trailer for Love and Other Drugs. Don't hold that against it!

forget you-glee cast version, feat. Gwyneth Paltrow. I will confess that extreme profanity and all, I found Cee-Lo Green's original, unedited version to be incredibly appealing. It wasn't the same at all to listen to the clean version, somehow. Enter Gwyneth Paltrow and guest-star performance on Glee. Not only was she the best celeb guest-star they've ever had, she made me love the clean version! Thanks, G!

mary-kings of leon. I only wrote about this album about 162 times, so it should be no surprise that it was on repeat in the car for the duration of the fall. This song is one of my favorites. It's delightfully old-fashioned, but with some really great riffs towards the end. Definitely demonstrative of the Kings' considerable musical skill.

i know what i am-band of skulls, friday night lights, volume ii. I could tell you that I love this song because it's fun, with crazy lines about a "triple salchow" and a chorus with a great beat, but secretly, I have a sneaking suspicion that on the show, it may have been attached to a scene with Tim Riggins. A lady may have been involved as well. My sister would probably say, "Inapprope!"

speak now-taylor swift. After getting past the possibility that each song may or may not have been penned for this or that celebrity lost love, you would have to admit that Taylor Swift can be completely appealing. I have selected the song that I am fairly certain, at the ripe old age of 20, she has likely truly not experienced in real life.

apartment story-the national. I love this band more and more as time goes by. This song isn't from the most recent album, but everything I've heard so far is just, solid. Interestingly, I have heard them on no less than four television shows lately. Not entirely pleased about that, as there is so much pleasure in having a more "secret" interest, but I'm sure it's good for the band.

heavy in your arms, florence + the machine, eclipse motion picture soundtrack. One need only hear the first few lines ("I was a heavy heart to carry, my beloved was weighed down...") to guess that Florence took it upon herself to pen a song especially for Eclipse. Of course, you might need an encyclopedic knowledge of Twilight, like me, in order to immediately make the connection. How I love her.

everlasting light-the black keys. The first track on the aforementioned playlist from Rose, "Everlasting Light" is one of those songs that's extremely mellow without being slow. It's got a great seductive feel.

pyro-kings of leon. The second single off the new album is probably my favorite, even though it's a bit dark. Caleb, w is a twisted soul. The video embedded above, is complicated, though I am sure there were some religious overtones involved in its conception. The boys never leave their faith far behind, whether they realize it or not.

on melancholy hill-gorrillaz. Thanks once again, Rose. Did I even know Gorrillaz before I met you? Or White Lies? Or My Morning Jacket? Or (gasp) Kings of Leon? "On Melancholy Hill" is a pop-y, '80's-esque tune, by the way.

horchata-vampire weekend. Winter's cold IS too much to handle. Thank goodness for Vampire Weekend, conjuring up images of horchata-drinking in December.

marry you-glee cast version. I'm not immensely familiar with Bruno Mars, but I adored this adaptation on Glee, serving as the wedding music for Kurt's dad and Finn's mom. Bonus? I don't have to feel guilty about it, which I do for harboring affection for Chris Brown's "Forever", the previous contender for best wedding intro music.

i'm not calling you a liar-florence + the machine. Slowly, but surely, I'll insert a F + TM song into every playlist I ever make. When I first heard the album, I really only adored one song. Then I listened closely to another and became captivated. And then another. That's how it goes with Florence.

get on the road-tired pony. A slow, quiet buildup to a subtle crescendo. Soothing and perfect for a night drive.

have a little faith in me-john hiatt. This is an oldie, but a goodie. Of course, it's been done and redone, and I perused all the covers I knew before settling on this as my favorite.

santa clara-the national. "I don't worry anymore, nothing like I did before..." It's a great beginning to one of the most mellow, therapeutic songs on my list. I have a soft spot for the name, too-it's Californian.

something good this way comes, jakob dylan, friday night lights volume ii. Has there ever been a more remarkable father-son dual musical talent? I've always loved listening to Jakob Dylan and contemplating the evidence of pure genetic abilities being seamlessly transferred. All of my deep thoughts aside, this song is sweet and country. No one who heard it could criticize.

the crane wife 3-the decemberists. For my autumn playlist, I went on a search for some of the songs that have really grabbed my attention in the past few years. Like many of my discoveries, I first heard it on a movie trailer. (Possible dream job: seeking out the perfect independent unknown songs to attach to film and television, full well knowing said songs will become famous because of sentimental saps like myself) Anyway, it's not possible that I would ever grow tired of this tune. I also find it tremendously uplifting.

you got what I need-joshua radin. I love Joshua Radin SO much that I don't mind that he continuously puts forth, like Jack Johnson, a slew of songs that sound remarkably similar. I heard this recent offering on Grey's Anatomy, and of course cried during the scene. I'm pathetic.

these hard times-needtobreathe. The more I get to know this band of my sister's heart, the more I love them. This anthemic song is both convicting and encouraging to me, a difficult musical feat.

christmas lights-coldplay. There was quite the bit of hubbub and buildup to this single's release, all of it completely justifiable. A bit melancholy, but still incredibly moving. Musical perfection, as usual. With Coldplay, "I always know what I'm getting, and I'm always pleased."

"I overdo it."

2011-01-19T17:03:00.000-08:00

As I shared in the episode 2 recap, gone are the cheerful opening scenes of early morning rituals and intimating of the doom facing one chef. Alas, they have been replaced by a rather sinister clip of an empty Top Chef kitchen, which features a dire soundtrack and an immediate flashback to the drama of last week's episode. This time we were treated to Jen C's profanity-laced tirade and various talking chef heads complaining about Jamie's two teeny stitches/lack of effort.

I miss the old days.

Quickfire challenge:
The incredibly famous (according to Marcel) David Chang is waiting in the kitchen with Padma. I feel guilty for judging Marcel's seemingly overzealous eagerness when I discover he is the chef/owner of the Momofuku chain.

After the chefs are divided into four teams of four, they discover that it's time for my most favorite, the most beloved quickfire: the mise en place relay! Fabio, who is teamed up with Angelo, Tiffany D., and Mike Isabella, worries only that Angelo wears his pants a bit too tight. Spike, who'll be working with Richard, Stephen, and Tre, hilariously determines that Stephen will only be useful for serving them a bottle of wine while working. This mise en place relay has been given a bit of a twist: the four teams will divide up the tasks of dicing garlic, butchering lamb chops, and prepping artichoke hearts. All of these items will be used to create a single dish. The team that finishes prepping first will press a large red button (inevitably stolen from Staples) that starts a fifteen-minute clock. The remaining teams will then be on a time crunch to finish prepping and then complete a dish in the remaining time. It's a hardcore relay. Plus, it's being judged by superstar bada** David Chang. The chefs are justifiably freaked out.

As usual with this challenge, there's a lot of flurry and bustle going on in the kitchen. Richard seems especially crazed. Marcel alarms his team with his freakish laughter, while lauding his own ability to use his nifty trick to create perfect chops. Fabio is attacking 40 cloves of garlic at a time with a huge chopping board, and wonders how the other chefs do not realize the futility of peeling cloves. It's a race, people! Because he finishes first, the other teams freak out. Jamie shows that even if all she can cook is soup and scallops, she does have a knack with the garlic, and starts to give her team an edge. Team Green, Fabio's team, rings the bell first.

Team Blue (Spike's team) finishes with just under thirteen minutes on the clock, followed by Team Red (Antonia, Jamie, Casey, and Dale L.). Team White (Marcel, Tiffani F., Carla, and Dale) plods along at a pathetic pace, finishing with only eight minutes to go. Looks like we'll be having lamb carpaccio in the Top Chef kitchen this morning.

One of the carpaccio's, that of Team White, is successful, while the other, made by Team Red, is deemed overwhelmed by garlic and not as cleanly presented. Despite having finished first, Team Green's lamb chop covered with tandoori-spiced yogurt was not beloved by David Chang. Team Blue's chop with chili aioli was selected as the winning dish, despite not having received the benefit of Stephen's accompanying wine selection.

Elimination challenge:
As she often does throughout a season, Padma dramatically states the obvious when she declares New York City the "Restaurant Capital of the World." Though I am distracted by the vast quantity of garlic peelings, bits of lamb fat, and artichoke leaves that litter the floor of the kitchen, I manage to hear that the for the elimination challenge, the four teams will each have the opportunity to dine in one of the fabulous restaurants in the "Restaurant Capital of the World." They will then create a dish that would be a fitting addition to that restaurant's menu. The four restaurants chosen are:

Ma Peche-part of David Chang's empire; focus on French Vietnamese cuisine; "straight-up yummy" according to Angelo
Team Green: Angelo, Fabio, Mike Isabella, and Tiffany D.

Townhouse-Chef David Burke; focus on modern American cuisine
Team Red: Antonia, Jamie, Casey, and Dale

Marea-Chef Michael White; Italian, focused on coastal cuisine
Team Blue: Tre, Stephen, Spike, and Richard

wd-50-Chef Wylie Dufresne; famously quirky with focus on molecular gastronomy; Marcel is predictably thrilled.
Team White: Marcel, Tiffani, Carla, Angry Dale

The twist? This will be a double elimination.

At first, I felt like it was an interesting, albeit straightforward challenge. All of the restaurants have a good reputation, but I assumed the only one that might really throw the chefs for a loop was wd-50. This was all before I observed the fare at Townhouse.

At Ma Peche, Angelo gives his teammates a lengthy presentation about each dish they taste. Fabio tries to figure out how he can incorporate pasta into a French-Vietnamese dish.

Stephen does not impress Tre by his inexplicable knowledge of Marea, which is where he apparently spends all of his time. We learn that Tre does not like sea urchin and that Marea's dishes have restraint and elegance, which worries wacky Richard.

Wylie Dufresne is a charmer, bringing out all kinds of weirdness. The first course is an "aerated fois gras." Marcel is almost shaking with excitement, because "food is what I do." Not sure how that talent specifically applies to Wylie Dufresne's techniques.

The jolly, rotund David Burke is easily the most charming chef. I echoed Casey's sentiment when one crazy plate after another arrives at the table: lobster with tentacles shooting out; roasted rack of lamb bedecked with octopus, and a cocktail served on top of a glass with a real live fish floating about in it.

Back at the house, we learn that Stephen may or may not have a weakness for something other than nice ties and white wine, and that something is highly illegal and addictive. It's alarming.

The prep goes smoothly at the restaurants. Tiffani is diving headfirst into the liquid nitrogen container. Dale L. is making some sort of buttery popcorn dish. Angelo is up to his usual brilliant knife techniques, carefully preparing his fish. Tre reveals that he is known in some circles as "the black Italian."

First up is Marea. Padma and her crew of judges, which include Anthony Bourdain, have decided to travel by taxi to each restaurant, as the peasants do. None of the dishes fail miserably, though Spike's caponata is a bit murky and Stephen's salmon is overshadowed by the herby fennel pollen, which Anthony says makes it taste like a "head shop." Richard and Tre are the favorites.

At Ma Peche, Angelo has determined his fish would benefit from the addition of white chocolate. It's a hit with the judges. Fabio couldn't restrain his Italian and made his own ricotta to accompany a lamb chop. Mike's sockeye salmon is flavorful, and David Chang gives him props for paying close attention to their dinner on the previous night. Tiffany's crudo was pedestrian, but tasted good.

The judges arrive at Townhouse and enjoy partaking in some of the craziest dishes of the evening. Casey has made a "scallibut", a beautifully prepared piece of halibut carved and cooked like a scallop. Antonia prepared a vibrant and colorful dish, two perfectly executed purees (peas and carrots) topped with scallops that looked impeccably cooked. Unfortunately, Dale's roasted veal loin included thyme caramel, peanuts, and popcorn. Not looking good for him. Jamie, once again, made soup, and attempted to make the presentation "cool" by covering it with a glass bowl turned upside down, creating the illusion of "smoked soup." Soup is soup, Jamie. Get a new trick.

Last stop is wd-50. At the commercial break, we learn that Marcel was accused of culinary plagiarism by one of Wylie's sous-chefs. Scandalous! Both Tiffani and Marcel abandon common sense and instead attempt to use Wylie's techniques rather than stick to what they know. Dale wisely determines to make a dish "inspired by Wylie" instead. To her credit, Carla manages to incorporate the scary modern techniques in a very effective way, presenting a delicious yet not ordinary dish of shrimp and grits. Dale's sunnyside up egg dumpling and braised pork belly, surrounding by braising liquid, "tastes like breakfast." The judges love it, especially Wylie, who loves eggs. Tiffani's shattered melons look a mess on the plate, and Marcel's lamb dish is unexciting.

Angry Dale, Angelo, Antonia, and Tre are selected as the favorite dishes from their respective restaurant challenges. They're especially excited to learn that the winner receives a six-night trip to New Zealand. (Side note: Bravo is really stepping it up with the prizes this season-a trip has been given away almost every week!) Dale, after graciously answering whether or not he knew that Wylie Dufresne is a "notorious egg slut," is declared the winner. He can be quite pleasant when he's not angry.

Sweet Dale, Stephen, Fabio, and Tiffani prepared the least favorite dishes. Poor Fabio is attacked for his resistance to making an appropriate dish. Stephen realizes that his dish was too muddled. Tom calls out Tiffani for trying too hard in Wylie's kitchen, and Dale cannot talk his way out of his crazy French toast veal dish. Sadly, he and Stephen were the two chefs chosen to pack their knives. It's a great example of how the structure of Top Chef is completely unpredictable. One bad dish can send you home. Period. Dale was the runner-up in his season, and now he's out after three episodes. Stephen, on the other hand, was barely keeping his head above water, and leaving was probably a blessed relief.

Recapping progress: three episodes down, three to go. That doesn't take into account the fact that it airs tonight. Heck.

Awards season has begun!

2011-01-17T23:09:00.001-08:00

Last night heralded the beginning of awards season, with the deliciously lightweight Golden Globes airing here at the most lovely early hour of 5 pm. Of course I have planned for the afternoon for weeks, determining precisely what time the red carpet shows began and when I should arrive at my dear mother-in-law's house to watch (we don't have cable). I don't care nearly as much about the actual Globes, far preferring the Oscars, but in a way these are a bit more fun, like watching a light romantic comedy instead of a deeply moving drama. Plus, we get a dose of television stars too!

The fashion, unfortunately, was for the most part sorely lacking. There were some downright horrific choices, and I had to carefully consider my favorites. I'm hoping things will shape up by the time the Oscars rolls around.

5. Emma Stone. I debated this choice because I am disappointed that Emma, for whom I have a great affection, has become so excessively thin. It's just not right! Despite that disturbing quality, however, I thought she looked stunning. I'll be the first to admit that I prefer her red tresses, but as she is currently playing the new Mary Jane in the new Spiderman film, blonde will have to do.

4. Olivia Wilde. Lots of critics hated this dress, but I must include it. It's the kind of thing I would have wanted to wear, were I a celebrity attending the GG's. I get irritated watching the shows when the celebs play it safe and wear tons of black and uninteresting necklines. This was glamourous, even if the people who really know fashion disagree.

3. Mila Kunis. The photos of this dress really don't do it credit. It was truly stunning on television, more of a deep, shimmery emerald green. Mila's makeup was dark and dramatic, and the whole look suited her perfectly. An excellent choice, particularly considering that she must have known, as part of the Black Swan cast, that she would get a fair amount of air time.

Ooops! How did that get in here?

2. Anne Hathaway. I'll be the first to admit that I would never wear such a gown. It's glitzy, sparkly, and tight, with somewhat questionable shoulders. However, Anne absolutely MADE the dress. It looked stunning on television, and was easily the most fashionable gown of the night. She stood out in a very good way, though I'm the sure the super-low cut in the back didn't hurt. Interesting note: Armani Prive is credited with the design of this gown and also my least favorite of the night (see below).

1. Kyra Sedgwick. I LOVED this whole look! The picture truly doesn't capture how lovely the whole ensemble was, despite the tangerine shade of the dress. Paired with the turquoise and gold earrings, it was beautiful! I'm probably biased because I love those shades together and would definitely wear the whole thing myself if given the chance. Rose probably won't feel the same way.

Worst, most hideous choices of the evening:

Michelle Williams: Bless her heart.
Natalie Portman: Being pregnant is no excuse for this gown!
Angelina Jolie: The lack of attention she pays to fashion is becoming insulting to the general public.

"They will cry in your face if you don't give them what they want."

2011-01-07T18:38:00.001-08:00

For this especially exciting edition of Top Chef, the producers have decided to change up the format a bit. Rather than the usual opening scenes of cheftestants waking up hung over and bedraggled or meeting the new day with fresh zeal and confidence (immediately setting us up to believe those happy chefs are probably on the chopping block for the episode), we are now graced with the ominous view of an empty Top Chef kitchen, then flashing back to the even more ominous, and infamous stew room during the previous episode. Yelling and outbursts of emotion ensue. As if we needed more assurance that this is a high-stakes season! In fact, as Dale L. states, it's "open season."

Quickfire challenge:
When the chefs stride into the Top Chef kitchen, no one is more shocked than me to see Padma standing with a Jonas brother! Apparently, it is Joe Jonas. I haven't the faintest idea which Jonas is which, and I find it amusing that Spike identifies him immediately. Even more hilarious is the fact that Dale Talde is also oblivious to the Jonas existence and thinks he might be a pastry chef. I cringe a bit with some of these guest selections, because they obviously don't have a lot of culinary experience.

Thankfully, culinary experience isn't the most important thing about this challenge, which is to create a midnight snack for the kids staying overnight at the American History Museum. Joe Jonas will get to select two winning snacks, but ultimately the kids will decide which is the best. The winner will receive immunity and an advantage during the next challenge. I give Joe props for telling the chefs their snacks have to be better than peanut butter and celery, and even more when he cutely jokes that they have to complete the snack in 30 seconds. He's got a little sense of humor, that Jonas!

As usual, there is a gigantic rush to the pantry and fridges. Dale Talde commandeers all the sugar in the house. I don't know why it's such a big deal-walk over to his station, people! Cooking for kids "hits very dear" to Marcel, and Tiffani F. tries to wrangle the liquid nitrogen, while reliving her poor behavior with kids from Season 1. Her dish is a weird mix of marshmallows and chocolate.

Richard, for whom I have nursed a burgeoning dislike, completely endears himself to me when he shares a tale of how, as a husky kid, he used to eat things like cereal with heavy cream. Be still my heart. I would eat cereal like that every single day if I could.

Joe Jonas thought the chefs performed well, but wasn't in love with Tiffany's coconut treat, Mike's low-on-chocolate polenta bars, or Stephen's strange snickerdoodle sandwiches. He did, however, love Tiffani's snowball and Spike's carrot and potato chips served with marshmallow mascarpone dip. I know that last one sounds a bit strange, but something tells me it would be REALLY good.

It's at this point that the chefs learn the tie between Spike and TIffani will be broken at the museum, and the remaining chefs will have to assist in making enough servings for the kids. Setting us up for a team elimination challenge, Tiffani and Spike pick their teams. Fabio is picked last, and chooses to be on Spike's team because he "wants to pissed off" Spike. There is a bunch of back and forth about which team leader is better, we learn that Richard teaches Liquid Nitrogen 101 back home, and two of the best chefs, Angelo and Dale Talde, are on bag-stuffing duty. We also hear from Fabio that he likes to be "under the rudder." He means radar. Bless his heart.

Not surprisingly, the kids ultimately go the sugar route, wholeheartedly embracing Tiffani's supersweet snowball/moonpie. Poor Spike attempts to work the crowd a bit, to no avail. Jamie can't tolerate the noise, and gives the audience more reason to dislike her by stating with firm certainty that she never wants children. I was a bit surprised to see that the kids all knew which Jonas was present. I underestimate their popularity.

Elimination challenge:
After Tiffani is declared the winner, the cheftestants begin to clean up the mess. In the midst of it, Tom arrives. A twist, of course. He announces that the elimination challenges begins now. They'll be joining the sleepover, and then preparing a breakfast for the kids and their parents in the morning. Said breakfast will be inspired by the diets of the brontosaurus and T-rex (the skeletons of which are conveniently located just behind Tom's head as he explains the details). You can probably guess that this means one team will be cooking with meat, and one will be cooking with fruits and vegetables. Tiffani, as the winner, picks T-rex. Let the record state that everyone should have paid closer attention to Tom's explanation!

The chefs head to a quiet wing of the museum, set up with little cots. Stephen worries about space issues, while Tre fears he won't be able to sleep naked. They have brief team meetings about their plans, which are a little useless considering they have no idea about the contents of the kitchen. Team T-rex decides to work in pairs. Team Brontosaurus seems a bit more cohesive. After the meeting, some chefs sleep, while others sneak about the museum on a flashlight tour. They sleep for approximately one hour.

Team T-rex is in for a big surprise when they arrive at the kitchen, which is color-coded with cute brontosaurus and T-rex tags. They will be using exclusively meat and dairy. This means no fruit, no vegetables, no grains, no herbs, no flour, no acid....the list goes on. The advantage becomes a giant disadvantage.

Tragedy strikes when Jamie slices her thumb open whilst preparing pork belly. At least it's a tragedy for Jamie, who immediately bolts for the hospital to receive two tiny stitches. Virtually everyone else loses every shred of respect they may have had for her culinary talent. Almost every season has seen a chef with a minor injury, requiring stitches or not, and for Fabio, it's particularly grating, considering that he actually BROKE his finger during his season. And continued to cook. She doesn't express much remorse, and leaves Jen to finish the dish by herself.

Team T-rex seems to have major issues in the kitchen. Tre and Casey are discouraged with their salmon. Antonia and Tiffany can't make the oven work properly. Jen slips on the floor.

Team Brontosaurus has to deal with Spike's tsunami-like stirring of Fabio's gnocchi, but they seem cool and collected. Casey tastes Jen's pork belly and declares that it tastes like "wet bacon." Uh-oh.

Jamie arrives just as the chefs are setting up for breakfast, the morning sun blazing down on their stations. This pretty much sums up her entire contribution for the episode. Back at Team Brontosaurus, Angelo begins a startling trend of interfering in other dishes, with questionable intentions.

The crowd heads straight to Team T-rex, which is a normal reaction. People want bacon and eggs for breakfast. I'm pretty sure they're going to be disappointed. The judges arrive with Katie Lee, the original hostess of Top Chef. Padma is far superior, even with her annoyingly picky habits.

Fabio works the crowd, endearing all the older women to his charm. As a whole, the judges seem to like the dishes of Team Brontosaurus, particularly Angelo and Richard's yogurt parfait.

Things take a turn for the worst at Team T-rex. Every dish has major flaws, with the exception of Tiffani and Dale L, who have prepared a simple steak and eggs. Casey and Tre's salmon is overpowered by a salty sauce. Antonia and Tiffany's fritattas are not consistently cooked well, so some kids and parents receive good ones and other choke down poor ones. Jen's pork belly is underdone and topped with flavorless eggs.

Team Brontosaurus is declared the winning team at judges' table, and the banana parfait, a work of art in Gail's eyes, was picked as best dish. It's a bit hard to choke down that recipe title as a winning dish on Top Chef, I'll admit.

Fireworks ensue when Team T-rex is called to judgment. Tiffani attempts to explain away their problems by blaming them on only being able to use meat and dairy. Jen pipes up that T-rex eats everything, and spends the rest of the time at the table making angry gestures, shrugging her shoulders, and yelling at the judges. Antonia threw Jamie under the bus for not being in attendance during the challenge, but is interrupted by Jen's vehement defense of her dish. I begin to think that she is either pregnant or suffering from a strange taste bud condition, because she cannot understand the judges' criticisms at all.

Despite how terrible the dish looked (see above) and the scathing reviews from everyone, it was still a cold shock to see Padma announce that it was time for Jen to pack her knives and go. She is undoubtedly one of the most talented chefs in the group, and I could easily have seen her advancing to the finale. There was quite a bit of strife and controversy around her elimination. Bloggers and commenters were irate that Jamie wasn't sent home. I was upset too, but as a long time viewer of the show, I know that the judges are consistent about the core format. Cheftestants are judged on an episode by episode basis. One bad dish is literally all it takes, no matter how amazing every dish before might have been. It's a frustrating rule, but it's how the show runs. Now isn't the time to switch it up. Reading Tom's blog at Bravo's website is a great resource, particularly when you're curious about the behind-the-scenes drama. He expressed that despite Jamie's lack of participation, if a chef feels that they need to seek medical attention, that cannot directly lead to their elimination.

At this point, I'm at a loss as to who might go home each week. It is open season.

"Now it's your turn to do the roasting."

2011-01-06T15:15:00.000-08:00

*Note: The following two paragraphs were hastily written OVER A MONTH ago. I have the best of excuses for getting around to this post now, some adorable and perfect, and some Christmas festivities- and family holiday-related. I fully intend to get back on track, long before there are SIX episodes of TC in the proverbial can.

We are currently twelve days into December, and I only have two measly blog posts to show for it. I can't say that I or my loyal few are really surprised, particularly considering that I've just finished fall quarter at grad school. You might think of this last week as my resting-on-my-laurels-though-entirely-undeserved period. It's completely normal for me at the end of a quarter. I casually research and do bits of reading and outlining here and there in the weeks leading up to a paper, then work manically on it in the 48 hours before the due date. I breathlessly e-mail the paper an hour or two before it's due, and then heave a huge sigh of relief and spend the next seven days or so in self-satisfied bliss, as though I have just achieved a tremendous accomplishment. I'm not proud. It's shameful behavior, really.

What is perhaps most shameful about this particular occasion is that I have allowed not just one, but TWO episodes of what could very well be the most entertaining, shocking, and delicious season of Top Chef pass by.

And now I shall return to my regularly scheduled programming :)

Opening scenes:
Top Chef: All Stars has thus far been an extremely satisfying, if shocking season. I was thrilled by the group thrown together. Who wouldn't want to hear more of Fabio's confusing analogies? Or witness Angelo's shenanigans and cringe at his sexual food references? Or heartily cheer on the most adorable Tre, so wrongfully eliminated in Season 3 after a particularly stressful Restaurant Wars? I wasn't especially happy to see Marcel, who hasn't changed one single bit and is still reeking of immaturity, or the prone-to-ferocious-bouts-of-anger Dale Talde, but I was consoled by the fact that at least they're all quite talented.

The first episode began in a typical all-stars fashion, with the chefs listing various reasons why they're back to win, interspersed with glimpses of upcoming episodes. Padma, clad in an odd, geometric-patterned black and white dress, delivered her usual spiel with aplomb, sharing the exciting news that the winner would receive $200,000 (instead of the usual $100K) furnished by Buitoni. At least this time, the sponsor is actually related to food, unlike last season's Palmolive disaster.

Tiffani Faison (Season 1 runner-up) was the first to arrive at the fab apartment in NYC, and the remaining chefs trickle in, in order of their seasons. The drama is immediately notched up when we get back footage of Marcel and his behavior from Season 2. He acts like someone who wants to be friends with those guys from Jersey Shore. The Season 3 contestants are all bound to be fan favorites, Casey, Tre, and Dale L. They're sweet, and not the back-stabbing types. I'm a bit worried that they'll be able to hold their own against the likes of the Vegas cast and Angelo.

Not surprisingly, Richard Blais, the runner-up from Season 4, is the first chef to arrive from the Chicago cast. In not one minute, I found myself loathing him, because the first words out of his mouth were something along the lines of "I think the only reason anyone remembers my season is because I didn't win." While I was attempting to recover from my disgust at his arrogance, I looked up his bio, discovering that he has done virtually nothing of significance since his season aired, and in fact losing over a million on one restaurant venture. Stephanie Izard, his season's winner (and the only female winner thus far), has patiently worked on the establishment of her first solo restaurant over the past two years, and has seen great success. It was recently written up in the New York Times. Take that, Blais. His mentality is disappointing, because he is indeed quite talented, and displayed humble and generous behavior during his original season.

The Chicago cast is rounded out with three other contestants, Spike Mendelsohn (also more successful than Richard), Dale Talde, and Antonia Lofaso. Antonia I love. I'm praying she doesn't meet any pigeon peas this time around.

New York is represented by Jamie "This is Top Chef, not Top Scallop" Lauren and Fabio Viviani, the "good Italian dog." Apparently, he has had problems in the past with both Jamie and Marcel, who the producers shove in front of the elevator to greet him as soon as he arrives. Kindly, mother-hen Carla is also amongst the mix.

Jen and Mike Isabella are the representatives from the Vegas cast, arguably the most talented group in the history of the show. Though I initially disliked Jen, she is an AMAZING chef, with good delegating skills and a tough skin. Mike is a good example of a dark horse; he initially doesn't seem like much, but every so often, he delivers with something really great.

There is no way the All Stars season would have been able to pass up giving Angelo a second opportunity to take the prize, so it's no surprise seeing him arrive last, with Tiffany Derry, Season 7's fan favorite, who just missed the Singapore finale. As a whole, the whole group is very, very strong.

To demonstrate the special nature of the season, the Bravo producers have provided especially sleek black chef coats. The chefs nervously don the jackets, and get ready to head to the Calphalon, GE, and Glad-stocked Top Chef kitchen. Let the games begin!

Quickfire challenge:
I'm always happy to see Tom, who stands with an elegant Padma in the kitchen. She quickly reminds them that NONE of them took home the final prize. Always has a slight edge, that Padma. I do love her delicate gold necklace, though. The first challenge is a creative spin on figuring out which season is best. The chefs have to work with other chefs from their season to create a dish that represents their city. Already I'm dreaming about what pork deliciousness will come from Team Miami.

Richard decides to make mustard ice cream with a gourmet hot dog, utilizing his liquid nitrogen skills. Of course.

Team New York decides to make a trio of apple. Jamie, who is rather catty, immediately separates from her team, because she's so sure that she's better than both of them. Ironic, considering that Carla and Fabio lasted longer than she did.

Marcel's apple-wrapper for the fish tacos he's making with Elia seems strange. I don't think I would like apple with my avocado and fish. Tiffany and Stephen work on a cioppino to represent San Francisco, and immediately the viewers are treated to a sweating Stephen working slowly and painstakingly on the dish. He's a sommelier, people, not really a chef!

Tom and Padma determine that the San Francisco cioppino is overwhelmed with raw garlic garnish. As I predicted, the fish tacos are a disaster. I'm sensing a trend of weaker earlier seasons. New York's trio strategy also falters, though Jamie's soup was singled out as solid. Of course she was thrilled by that. Angelo and Tiffany were also criticized, though I'm sure Angelo blamed everything on the fish he dropped on the floor after a run-in with the hapless Stephen.

Miami's pork tenderloin with mango-habanero sauce, Chicago's sausage with mustard gelato, and Vegas' lobster and bucatini were selected as the strongest dishes, to no real surprise. I could have devoured each one of those dishes in about two minutes. Team Chicago was declared the winner, much to Mike Isabella's chagrin. I have to say I think it truly looked the best.

Elimination challenge:
After the Chicagoans gleefully celebrate their victory, a group of staff arrives in the kitchen, carrying ominous covered silver platters. Their hearts quickening, the chefs lift the covers to reveal the dishes that sent them home. I am LOVING these challenge ideas! Points for creativity, Bravo! As if they weren't already petrified, Padma reveals the identify of the new guest judge, the master of acerbic wit, Anthony Bourdain.

Some of the chefs have greater challenges to get over than others. Spike still has to use frozen scallops in his dish. Dale Talde has to figure out a way to redeem butterscotch scallops. Stephen was eliminated for his poor front-of-house performance, so has to prepare dishes that he never made in the first place. I'm worried about him-he looks entirely out of place next to the other chefs.

Jamie has met her nemesis, black bass with braised celery, once more. It was that particular challenge that made me dislike her the first time, when she arrogantly informed ERIC RIPERT, of all the chefs, that she never liked his dish in the first place. As if that is an excuse for making it poorly. I'm so glad she has to make it again. She is in sore need of humility.

The chefs are serving at the Russian Team Room, and when they arrive, Tom informs them they'll be cooking in two groups of nine. When they're not cooking, the chefs will be dining with the judges. Always fun. They're relentless when it comes to judging their competitors.

It appears that Stephen isn't ready within ten seconds of plating time. Richard give me further reason to dislike him when he continues to plate after time is called. Everyone gives him the evil eye as the ticking of the timer sounds loudly in the background. A sneaky producer directs the chefs in the kitchen to a television displaying the second group of chefs and the judges preparing to dine.

Elia sits in a corner while the chefs and judges begin to eat, avoiding the judgment and harsh criticisms. Padma immediately finds a tiny scale in one of the dishes. Angelo, Richard, and Dale are all successful at their attempts to improve their dishes. Fabio's pasta is universally panned, especially for its presentation on paper. He immediately develops animosity for Anthony Bourdain, who refers to it as "an inside-out animal." Elia's dish is also loathed, though to Marcel's credit, he doesn't participate in the slam.

Group 2 has the advantage of knowing what half their competition has put forward, giving them renewed vigor in the kitchen. Group 1 is much more subdued arriving at the table, considering they've already heard all the comments.

Spike is celebrated for his craftiness in hiding his frozen scallops, earning high praise from Anthony Bourdain. Mike Isabella, who had a particularly difficult challenge given he had to make a vegetable dish, also made a great dish. Casey also redeemed herself. Marcel, Jen, and Dale were all given poor reviews.

Judges' table is always interesting in these situations, because the judges usually have a slightly different view of the dishes, less guided by personal issues. Padma called out Spike, Jamie, Richard, and Angelo as the top four dishes, though Richard is eliminated from consideration because of his timing error. Thanks for following the rules, judges! Annoyingly, he feigned ignorance, which I simply don't believe. This isn't his first Top Chef rodeo. Angelo is declared the winner, and he continued his habit of appearing shocked at hearing of his victory. Dale Talde had his first rage-fueled moment, expressing extreme displeasure that Richard didn't win. I'd like to see what Dale would have done if the clock had run out on a contestant not from his season.

Stephen, Fabio, and Elia made the least favorite dishes of the evening. Bless Stephen's heart and tie pin. I'm not sure if he's prepared to handle the intensity of Top Chef. Elia committed the unforgivable error of completely raw, unseasoned fish. Fabio can barely control his Italian anger, which is kind of like a small kitten pawing at a large dog. All he can focus on is how much Anthony Bourdain hated his paper-plated pasta. Despite his bitterness and misery, Elia is the first elimination. Besides the inherent problem of raw fish, she had opted to do practically nothing to improve the dish, feeling that it was solid the first time around. Lesson learned, Elia. You don't know better than the judges.

Whew! One done, four to go!

A good reason for not writing...

2011-01-06T13:54:00.001-08:00

...spending time with my precious, darling new niece.

- Posted from my iPhone

true grit

2010-12-26T21:09:00.001-08:00

After a lovely Christmas dinner with my family, in which my sister and I whipped up lemon and garlic roasted pork tenderloin, savory green beans, and the most beautiful mashed potatoes I've ever seen (I'm pretty sure it's because I kept tossing in generous splashes of half and half), we decided to venture out to the movies. My parents don't get to see them much, and we were all excited about True Grit, being from a western ranching family and all. Of course we'd all seen the original.

Since I find it impossible not to share my opinion about pretty much everything in the entertainment world, I had to post about True Grit-it's easily my favorite movie of the year. It was a delightful combination of witty, fast-moving dialogue (much more intelligent than The Social Network in this way), an absolutely fabulous young actress who clearly held her own, the surprising amiability and comedic timing of Matt Damon, and the wonderful, HUGELY appealing Jeff Bridges. I should disclose that I kind of have a thing for Jeff Bridges, despite my earlier-than-appropriate viewing of The Vanishing*, in which he plays a terrifying psycho killer. He's a man of many talents! The Coen brothers are big in Hollywood, definitely Oscar darlings, so I'm confident the film itself will snag a nomination or two, though the Best Actor/Supporting Actor categories are simply too crowded for a repeat for JB. Either way, it's completely worth a trip to the theater.

I cannot believe my meager, pathetic list of December postings, and am feeling particularly guilty about Top Chef, especially considering that it's already raised quite a bit of ire with controversial eliminations. WILL WRITE SOON! I blame the holidays!

*This movie, though on the older side, is quite entertaining and a good selection for those of you who stream Netflix. It's one of Sandra Bullock's first roles (though minor), and stars Kiefer Sutherland, who spends the movie attempting to find out what happened to his missing girlfriend.

Team Jacob

2010-12-15T22:04:00.001-08:00

Jankowski, that is.

Yes, there are THREE Top Chef recaps, several recipe write-ups, and various other goings-on that are waiting to be written about. And this is what I post first. A girl has to have priorities!

I should mention that I'm also a bit Team Holbrook. Every time I see Hal Holbrook in even a minute or two onscreen I want to cry because he is so endearing. Happy tears, of course.

P.S. I have an even greater, more justifiable reason for my delay in posting. As of today at 3:43 EST, I am an aunt, to a precious sweet blonde baby girl!

The chefs are back!

2010-12-01T13:42:00.001-08:00

I am So. Unbelievably. Excited. about this premiere! Now, if only there could be a celebrity version of The Amazing Race, all of my reality dreams and wishes would come true!

I picked Tre as my favorite for the season in my initial announcement about Top Chef: All-Stars, but I though I should give my honest, objective, no-holds-barred opinion about the chefs that I really think are going to be the most formidable. Out of the 18 chefs competing, I would say that the strongest four are Angelo, Richard, Antonia, and Jen. Without question. I will be truly surprised if one of them doesn't take the prize.

My recap will be especially late, because I am in a panicked state working on my final paper. Does this mean I won't set aside time to watch the premiere? Of course not!

Christmas Lights

2010-12-01T12:48:00.001-08:00

A fitting first December entry.

pot-roast meatloaf

2010-11-26T22:58:00.002-08:00

You might find it ridiculous that I'm posting quite an un-Thanksgiving recipe on the day after Thanksgiving, but as is usual around here, I'm quite late with my blogging. I actually made this most delicious meatloaf for the LAST holiday, Halloween, and I've been meaning to write it up for days. Well, almost a month, really.

I'm going to say from the start that I am not a fan of baked meat. I don't like meatballs for this reason, and usually, I hate meatloaf. Granted, the traditional American version is usually slathered with an oily-ish topping of ketchup, which you have to admit, doesn't exactly look mouthwatering. However, when I encountered this recipe in what is undoubtedly one of my new favorite cookbooks from a most beloved source, Jamie Oliver, I was tempted to try it. The recipe was preceded by a little introductory paragraph, where Jamie sang the praises of a good meatloaf and emphasized its comforting nature. I knew that I wanted a warm, comforting dish for our Halloween dinner. I'd invited my prospective sister-in-law C and brother-in-law over to enjoy the plethora of trick-or-treaters and a few traditional scary movies, and considering that it is one of my MOST favorite holidays, it was important that the evening was relaxed and pleasant, without a lot of stressful running around the kitchen or worrying about food. I knew that most everyone loves meatloaf, and even though it isn't my favorite, I was swayed by Jamie's comment about treating the meatloaf "as if I'm roasting a big joint of meat." Perhaps if I could think of it way, I mused, I might be able to actually enjoy it myself. Excellent strategy, Jamie!

Preparation was a breeze-don't be fooled by the long list of ingredients. It was easy to make the meatloaf mixture, and while it baked, I worked on the sauce. The end result was exactly as I'd hoped. The tomato sauce was deeply warm and greatly enhanced by the chick peas, which gave the whole dish a bit more substance. The meat, albeit of the baked variety, had the smoky salty flavor of bacon seeping delicately through it, and soaked up the tangy sauce nicely. Everyone loved it. Including me.

Pot-Roast Meatloaf, adapted from Jamie's Food Revolution, by Jamie Oliver

2 medium onions
olive oil
sea salt and freshly ground black pepper
1 level teaspoon ground cumin
1 heaped teaspoon ground coriander
12 cream or plain crackers, such as Jacob's (I used regular unsalted Saltines)
2 teaspoons dried oregano
2 heaped teaspoons Dijon mustard
1 pound good-quality ground beef
1 large egg, preferably free-range or organic
2 cloves of garlic
1/2-1 fresh red chile, to your taste
1 teaspoon smoked paprika
2 tablespoons Worcestershire sauce
1 x 15-ounce can of garbanzo beans, drained
2 x 14-ounce cans of diced tomatoes
2 tablespoons balsamic vinegar
2 springs of fresh rosemary
12 slices of smoked bacon, preferably free-range or organic (I found that I didn't need that much)
1 lemon

To make your meatloaf:
Preheat the oven to full whack (475 degrees). Peel and finely chop one of the onions-don't worry about technique, just chop away until fine. Place in a large frying pan on a medium high heat with 2 lugs of olive oil and a pinch of salt and pepper. Add the ground cumin and coriander. Fr and stir every 30 seconds for around 7 minutes or until softened and lightly golden, then put into a large bowl to cool. Wrap the crackers in a kitchen towel and smash up until fine, breaking up any big bits with your hands. Add to the bowl of cooled onions with the oregano, mustard, and ground beef. Crack in the egg and add another good pinch of salt and pepper. With clean hands, scrunch and mix up well. Move the meat mixture to a board, then pat and old it into a large football shape. Rub it with a little oil. You can either cook it straight away or put it on a place, cover, and place in the refrigerator until needed. Place the meatloaf in a Dutch oven-type pan or baking dish, put it into the preheated oven, and turn down the temperature immediately to 400 degrees. Bake for half and hour.

To make your meatloaf sauce:
Peel the other onion and chop into 1/4-inch pieces. Peel and slice the garlic. Finely slice the red chile. Place the onion, garlic, and chile in a large pan on a medium high heat with 2 lugs of olive oil, the paprika, and a pinch of salt and pepper. Cook for around 7 minutes, stirring every 30 seconds until softened and lightly golden. Add the Worcestershire sauce, garbanzo beans, tomatoes, and balsamic vinegar. Bring to a boil, then turn the heat down and let it slowly simmer for 10 minutes. Taste the sauce and season with salt and pepper as needed.

To finish off and serve your meatloaf:
Pick the rosemary leaves off the woody stalks and put them into a little bowl. Remove the meatloaf from the oven and pour all the fat from the pan over the rosemary leaves and mix up well. Spoon your sauce around the meatloaf. Lay the slices of bacon over the top of the meatloaf and sauce. Scatter over the rosemary leaves. Put the pan back into the oven for 10 to 15 minutes, until the bacon turns golden and the sauce is bubbling and delicious. Serve with a mixed leaf salad and some wedges of lemon for squeezing over-this will add a nice sharp twang.

there are times I think I couldn't love them more...

2010-11-26T22:58:00.001-08:00

It's a bit much that I'm writing about them now, considering they have a new song entitled "Christmas Lights" coming out on December 1st. Clearly, I'll have to write about them again then, even though by that time I should be fully immersed in my paper for fall quarter. I can't help myself.

something you didn't know about me

2010-11-26T21:52:00.000-08:00

I'm usually quite forthcoming on my beloved blog. I fully admit to my Twilight obsession, which is mock-worthy and shameful by the standards of many. In my seasonal playlists, I confess to the times when I've been influenced to find a song that was featured on a movie's trailer. By now everyone who reads knows that I'm relentlessly loyal to Rachael Ray and hate mayonnaise. I write about loving everything British and occasionally share my thoughts on my favorite books.

Despite my open nature, there is one teensy little fascination of mine I've left unshared. In the interest of full disclosure, I'll just come out and say it: I'm kind of into the whole zombie phenomenon. Yes, I've seen 28 Days Later more than twice. I've had many hours-long marathons playing Left for Dead with Joey (check out my usual avatar, Rochelle, in the pic below. For the record, my fave weapon is a machete). World War Z, the immensely popular novel by Max Brooks, son of Mel, is the book I've secretly been devouring all week instead of finishing up Portrait of the Artist as a Young Man for grad school. When I heard about "The Walking Dead", the new show based on comic books detailing a zombie infestation in America, I had to check it out immediately.

In my defense, I'm TOTALLY NOT ALONE in this rather morbid fascination. There are piles of remakes of George Romero's "living dead" series, tons of zombie-related books, and of course the ubiquitous zombie video games. "The Walking Dead" is the featured cover of Entertainment Weekly this week, and is aired on the highly respectable AMC channel. Brad Pitt went through a bidding war to snatch the rights to World War Z, which is slated for a 2012 release (good lord, I actually just wrote "slated for release"-how pretentious and film critic-y of me!). When Brad Pitt gets involved, you can rest assured it's no run-of-the-mill or ridiculous idea. I'm pretty sure that gives zombie-philes some credibility. I don't think the fad is going away any time soon.

Let's just say that I would be good to have on your side should there be a zombie apocalypse. :)

This baby has good taste.

2010-11-19T09:22:00.001-08:00

Surely you're living under a rock by now if you haven't checked out Florence + the Machine.

the great gatsby

2010-11-17T22:24:00.000-08:00

I'm all over casting news these days, so it shouldn't be any big shock that I would write about the official decisions coming out regarding Baz Luhrmann's planned adaptation of The Great Gatsby. People have been talking about this for weeks, probably months. Though not officially confirmed, Leonardo diCaprio is widely believed to be taking on Jay Gatsby, an inspired choice if you ask me. No offense to those of you who love All the President's Men and will always enjoy a viewing of Butch Cassidy and the Sundance Kid, but I'm fairly certain that Leo has more acting ability in a mere thumbnail than the best performance Robert Redford is capable of putting forth (Redford played Gatsby in the best-known film version).

Needless to say, most of the hubbub in the entertainment world has been a result of the speculation about Daisy Buchanan. Everyone seemed to have an idea of who the best Daisy might be, and reportedly, the final four contenders were Scarlett Johanssen, Rebecca Hall, Blake Lively (shudder), and Carey Mulligan. Two days ago, Luhrmann officially announced that Carey Mulligan snagged the coveted role, referring to her, in a rather overdramatic way, as "his Daisy." Though I'll admit that her face is not exactly what I imagine-she's not what you might call conventionally pretty-Carey is poised to be a huge star. She's good. And certainly making good choices.

I'm not thrilled with the rumored casting of Tobey Maguire as Nick Carraway (ugh, I just cannot dredge up any feelings of like for him) but I'm thinking the rest is a great start for a reboot of the beautifully written, tragic American classic.

In honor of the news, I decided it might be fun to thumb through my copy of the book and highlight a few of my favorite quotes. It's such an astounding book, and I have the fond memory of being inspired to read it after a conversation with my then-seventeen-year old cousin. He's a cerebral, thoughtful type, much more than one might expect at that age. I remember coming into the house one afternoon (I lived with my aunt and uncle for a summer), and he was intently watching the Redford/Farrow/Waterston version of the movie. I was surprised to see that he was so into it, and after a chat about the book, I decided to read it right away. It's one of the few books I've actually reread.

Reserving judgments is a matter of infinite hope.

He smiled understandingly-much more than understandingly. It was one of those rare smiles with a quality of eternal reassurance in it, that you may come across four or five times in life. It faced-or seemed to face-the whole external world for an instant, and then concentrated on you with an irresistible prejudice in your favor. It understood you just so far as you wanted to be understood, believed in you as you would like to believe in yourself and assured you that it had precisely the impression of you that, at your best, you hoped to convey.

'If it wasn't for the mist we could see your home across the bay,' said Gatsby. 'You always have a green light that burns all night at the end of your dock.' Daisy put her arm through his abruptly but he seemed absorbed in what he had just said. Possibly it had occurred to him that the colossal significance of that light had now vanished forever. Compared to the great distance that had separated him from Daisy it had seemed very near to her, almost touching her. It had seemed as close as a star to the moon. Now it was again a green light on a dock. His count of enchanted objects had diminished by one.

breaking dawn: on location

2010-11-09T14:32:00.001-08:00

There has been a veritable drought of Twilight-related news on my blog. Perhaps you all thought I had somehow recovered from my mania/obsession/fascination with the saga and its irresistibly appealing principal stars. That is most certainly not the case, as you can see from the relative speed with which I jumped on these pictures, taken only two evenings ago whilst the couple filmed early scenes from Breaking Dawn, Part I, on location in Brazil. I'm sure the movie will have some more elaborate name when it's actually released, something along the lines of "The Twilight Saga: Breaking Dawn, Part I." To be brutally honest, I deliberately waited to post until now. I'm attempting to practice some self-restraint. Which is difficult, considering the sweetly romantic, yet smoldering nature of these photos.

It's terribly hard to get anything accomplished in the midst of all this sweetness. And filming has just begun!

Wedding #5

2010-11-06T21:01:00.001-07:00

- Posted from my iPhone

the devil in the white city

2010-11-01T19:04:00.001-07:00

Due to my compulsive daily visits to EW.com, I am on the veritable cusp of all entertainment news. Really, you should try me. I'd practically pay someone to prove me wrong. Where does this knowledge get me, you ask? The answer is a disappointing nowhere, unless I'm challenged to a rousing game of Scene It or participate in an Oscar ballot competition. Pop culture is a hobby that I simply cannot relinquish!

Thus, I feel compelled to share on this little blog of mine the "newest" of news about one of my favorite actors, the incomparable Leonardo diCaprio. After a significant amount of effort, he has signed on for the film version of The Devil in the White City, an excellent historical novel documenting the first World Fair in Chicago, which coincided with the murderous rampage of one serial killer, H.H. Holmes.

According to Entertainment Weekly, Leo and Tom Cruise have been in something of a battle to bring the story of Holmes to life. Cruise bought the rights back in 2003, but Leo was so committed he opted to use public documents to craft his own version of the story. He finally acquired the rights himself, and will now be playing a killer for the first time (at least, I'm fairly certain it's his first real villainous turn-you would think I would know!).

It's going to be good. Mostly because the book is great-I highly recommend checking it out-but not in small part because Leo just doesn't make many mistakes. If any.

apple and cheddar scones

2010-10-31T23:06:00.001-07:00

I've always wondered about the popular pairing of apple and cheddar. I haven't shied away from it for any particular reason; in fact, I've thought it sounded quite tasty. I just never landed on that exact recipe, the one fit for my first effort.

Enter Deb, the talented wit behind my favorite food blog, Smitten Kitchen. Of course she would find a way to entice me to head into the kitchen immediately with a bag of apples and hunk of cheddar. How did she do it, you ask? By combining those infamously paired ingredients into a scone. I can't imagine a being who doesn't like a scone-those crumbly, buttery, bits of breakfast and tea deliciousness, always enhanced by the inclusion of cream, usually more hearty than a muffin...I love 'em.

I knew I would love Deb's apple and cheddar scones. She was exactly right, they are like "October on a parchment-lined baking sheet." The tart apples become mellow with the roasting, and the cheddar is a savory partner within the scone, which is as golden and decadent as any scone you've ever seen. It's an excellent choice for the beginning of fall, the perfect seasonally appropriate dish to whip up for breakfast on a lazy weekend or take to a gathering with friends.

As I suspected, my first outing with apple and cheddar was wildly successful. I'm not sure i can imagine topping it.

Portobello-Prosciutto Burgers

2010-10-31T22:46:00.001-07:00

I'm fairly passionate about mushrooms. Shiitake, portobello, even plain white buttons. A big pile of them, sauteed in butter and garlic and mixed with a bit of cream of fresh thyme blends in beautifully with pasta. They're the perfect accompaniment to a good bolognese sauce, adding a nice depth of flavor to the other traditional ingredients. I love seeing them floating around with sauteed veggies and soba noodles. To put it simply, they're a dreamy ingredient. And not as a supporting player, either-mushrooms sing their tune pretty loudly in any dish.

Needless to say, when I was perusing the impeccably beautiful blog of Pioneer Woman, Ree Drummond, and my eyes lit upon her entry for Portobello burgers, I decided I had to try them. I've had plenty of portobello sandwiches before, some that I've made myself (a la a delicious Nigella Lawson recipe that I'll have to share some time), some in cozy little coffee shops that sell savory treats for lunch. They've all been pretty good, but nothing that comes close to this recipe.

It's quite simple, really. Just grilling wine-soaked portobellos until they're juicy and tender, topping them with flavorful sharp provolone until it's gooey slightly browning on the edges, slapping them on a soft roll, then adding a layer of fresh basil and salty prosciutto. Ree's recipe calls for a basil-infused mayo, but it's me we're talking about! My sandwich won't be defiled by the tiniest drop of that wretched condiment! Even mayonnaise aficionados wouldn't mind the Katie version, I must say, because this is one amazingly delicious "burger." The prosciutto adds just the right touch, blending beautifully with the tang of the cheese, and the basil literally pushes the whole thing right over the top, crossing the line from ordinary to unforgettable.

As I usually do with blogger recipes, I'll just include the link here. I would imagine that you've been hiding under a rock if you haven't checked out Pioneer Woman before, but be sure to stop by! It's an incredible, diverse blog, with everything from funny stories to photography tips to homeschooling strategies. Before you go though, make this sandwich. You won't be sorry.

I think I might have to start watching Sesame Street again...

2010-10-30T21:51:00.001-07:00

When we first met...

2010-10-29T17:49:00.000-07:00

I can remember the very first time I saw Rachael Ray. It's like it was yesterday. Yes, I'm beginning the post in which I share my first Rachael Ray recipe the same way some people begin their stories of how they met and fell in love.

My first glimpse of Rachael came whilst flipping through the channels one afternoon on what must have been a holiday at home during my first year in New York, 2003 to be exact. I've officially been cooking with RR before I was married! Anyway, good ol' Rach was making a comforting pasta dish, which involved bright green peas and creamy ricotta, stirred into the pasta and sprinkled with a healthy grinding of coarse black pepper. It's not so much that I loved either peas or ricotta that intrigued me, but Rachael's genial nature and the haphazard way which she stirred. What she was doing didn't look complicated or fussy, and I thought to myself, "I'm going to have to try this." My SH (then SB) loved cooking, and I was inspired to get a bit better at it myself, so when I returned to New York, the first thing I did was purchase 30 Minute Meals 2, Rachael's second book. I also ordered a few DVD's of 30 Minute Meals from the Food Network website, and watched them religiously.

It was from that first DVD that I found the recipe for Three-Bean Chili, or as Rachael cutely names it, Chili for Veg-Heads (the name she coined for vegetarians). Like the pea and ricotta pasta dish, the chili seemed straightforward and risk-free. There was only a bit of chopping involved, no major chef skills were involved, and it had the spicy Mexican flare I loved. I decided that this chili would be my first Rachael Ray endeavor.

As has been the case with literally EVERY RECIPE of Rachael's I've tried (only one slightly less than stellar result has occurred, when a recipe called for a bit too much cornbread), the chili was amazing. To this day, more than seven years later, I've never even attempted to make chili with meat, because this recipe is that good. Plus, I have a freakish loyalty to things I love (Coldplay, Jack Bauer and 24, Lindt 70% dark chocolate bars), and have serious trouble abandoning them in any way. Not to say I won't eventually make chili with meat-I am a red meat loving girl!!-I just don't have the need with this recipe in my repertoire.

There are so many huge bonuses to the chili. Most importantly, it's spicy and flavorful, with quite a bit of kick as is, though you can easily increase or decrease the amount of jalepeno you add. My SH and I like it hot! To add to its impressive deliciousness, you'll be glad to know it's actually quite good for you! I use fat free refried beans, and only the tiny bit of oil I need to saute the veggies, which there are a lot of! On top of those qualities, add convenience. Almost all of the ingredients are things you can keep on hand, so if you're exhausted at the end of the day and want something comforting and tasty, you can whip it right up without having to go to the store. Finally, it keeps well-we usually eat it for at least two more days. To mix it up a bit, I'll serve it with chips and guacamole on the first night and with rice and grated cheese on the next.

This was the beginning, but won't be the end. Seven years, sixteen cookbooks, one book signing, and many recipes later, I'm still loving Rachael Ray. She's never let me down :)

Chili for "Veg-Heads", adapted from Classic Rachael Ray 30-Minute Meals: The All-Occasion Cookbook, by Rachael Ray

2 tablespoons olive or vegetable oil
1 medium onion, chopped
1 medium bell pepper, red or green, seeded and chopped
1 jalepeno pepper, seeded and chopped
4 cloves garlic, minced
1 cup beer or vegetable broth (I use beer-I think it adds a depth of flavor to the chili)
1 can (32 ounces) crushed tomatoes
1 can (14 ounces) black beans, drained and rinsed
1 can (14 ounces) red kidney beans, drained and rinsed
1 to 1 1/2 tablespoons ground cumin (1/2 palmful)
1 to 1 1/2 tablespoons chili powder (1/2 palmful)
6 dashes cayenne sauce, such as Tabasco (I use Cholula)
A few good pinches coarse salt
1 cup spicy vegetarian refried beans
Shredded cheddar cheese, for garnish (optional)
Chopped scallions, for garnish (optional)
Tortilla chips (optional)

1. Heat oil in a deep pot over medium to medium-high heat. Add onion and peppers and saute, stirring frequently, 3 to 4 minutes. Add garlic and cook 1 minute more.
2. Add beer or broth and scrape up any good stuff from the bottom of the pan. Cook to reduce the liquid by half, 2 or 3 minutes.
3. Add tomatoes and beans and season with cumin, chili powder, cayenne sauce, and salt. Thicken by stirring in refried beans.
4. Serve in bowls topped with shredded cheese or scallions with plenty of tortilla chips for dipping.

A weekend with Joey.

2010-10-25T22:47:00.000-07:00

As I have shared on more than one occasion, my SH and I are occasionally blessed with the presence of his childhood best friend J, whom I fondly refer to as Joey for all intensive purposes. Those of you who were faithful and loyal Friends fans will understand quite a bit about our Joey-in the stucklikeglue to Chandler and Monica way, NOT in the intelligence arena! During our three years in New York, we were able to see him all the time, practically on a daily basis. In fact, one of my fave stories is the night we woke to strange noises, only to find J in our bathroom-he had a long road home to Brooklyn that night, and was in the neighborhood...why not? The fact that we weren't at all surprised should tell you a lot about him.

One of our favorite things to do together is cook, huge dinners that are more comfort food than fancy, employing the freshest and best ingredients we can find. There has been roasted chicken, with golden crackling skin enhanced by fresh herbs, accompanied by rosemary-garlic mashed potatoes, skins on. Pulled pork doused in chili and bbq sauce and piled into soft corn tortillas. Huge green salads with tiny sliced cherry tomatoes, diced celery and red peppers, roasted corn, pine nuts, and tangy crumbles of goat cheese...agh, come back already, J!

In all of our cooking lessons/adventures, nothing could possibly beat our roast pork evenings. I use the plural because we went through a stage (rather, J went through a stage) in NY when chutney became an obsession. We tried all kinds, pear, apple...each time, miraculously, our chutney was delicious, the perfect accompaniment to a roast pork loin. J would sear the pork on all sides, use twine to attach fresh sage or rosemary for flavor, let it roast for a while, and as a decadent step, would wrap the pork in bacon for its final minutes of cooking. As if roasted pork could get any better, right? We'd serve the pork with a slew of roasted vegetables, potatoes, carrots, mushrooms... usually we'd toss them right in the roasting pan with the pork towards the end of cooking. Our side dish was one of my beloveds, Brussels sprouts sauteed with bacon. J or my SH would tend to the pork, slicing off thick, steaming pieces fragrant with herbs. We'd slather our pork with spicy chutney, take generous scoops of roasted vegetables, and fight over who got the most Brussels sprouts (me, always me). The meal usually took hours, and eventually we'd retire from the table to the living room, sprawling out on the couch or chairs for a movie or game of Monopoly. Pure heaven, I tell you. You can imagine my happiness when we were able to recreate our roasted pork night last weekend, heralding the (finally!) fall-ish weather with the perfectly autumnal meal.

Pretty much everything J has come up from the top of his head (he's one of those, who doesn't need recipes) has been divine, a delicious combination of pure, fresh flavor. I'm so glad that I can occasionally be his sous-chef, a position I found myself in again just last weekend when we were the recipients of an impromptu visit. J is now residing in LA, only a quick flight away. Not quite the same distance as a quick subway ride, but it's definitely the next best thing.

"I am?"

2010-10-20T18:17:00.001-07:00

I would like to start this final recap by stating that it is a RARE occasion when my favorite competitor on a reality show manages to win. I suppose that's a reflection on me. I just don't know how to pick 'em...MOST OF THE TIME.

Opening Scenes:
After a reel featuring Angelo's greatest hits, Kevin's teddy-bear like furies, and Ed's inexplicable sweating, we're transplanted immediately back to Singapore. Ed gloats while the others bid Kelly adieu. The chefs are called back to judge's table, though Ed acts as though there must be some mistake. As they stare at the ominous knife block that now hides a bit of Padma and Gail, they hear the details of the final challenge: a four-course meal that is to be the most amazing, incredible dinner of their lives. Always love hearing that description!

It isn't entirely up to them, as Padma and Tom begin to bring the hammer down by specifying what each course will be.

First course: veggie
Second course: fish, purchased at the crack of dawn at the Singapore market by Tom and my darling cherished Eric Ripert
Third course: meat
Fourth course: of course, dessert!

Padma informs the chef that additional help has been flown in, and I am not at all surprised to see Mike Voltaggio, Hung, and Ilan being ushered through the greenery. Everyone wants Mike, and pretty much no one wants Ilan. I don't know why, even though there is a skeezy quality about him that I find shamefully appealing. Ed draws his knife, while Kevin picks Mike and Angelo is luckily paired with Hung.

I say luckily because the moment the chefs arrive back at the hotel, Angelo is struck with the Singaporean version of Montezuma's revenge. He is basically incapacitated the next morning, leaving Hung to do all of his shopping. Kevin expresses remorse about his illness, while Ed cheerfully downs his orange juice and secretly relishes the fact that he might not have to worry about his greatest competition.

Dr. Gary Chee comes to check on Angelo and pretends to diagnose what is obviously Montezuma's revenge. I do feel for the greasy-haired, uber-talented chef. At least he's got Hung.

The next morning, Tom meets the chefs in the kitchen and gives them the 411 about Angelo's participation for the day. Eric Ripert shows off the absolutely beeyooteeful rouget (red mullet), cuttlefish, cockles, and slipper lobsters that were purchased at the morning market. Tom passes around pork belly and a nice whole duck. Officially, the fish course is the rouget and the meat course is the duck, but the rest of the proteins have to be incorporated somehow.

Shopping goes well for everyone but Ed and Ilan. They are not having an especially collaborative relationship, though I feel that Ilan is giving fairly good advice about not going overboard. Hung calmly listens to Angelo's weakened voice and speeds about the store picking up duck and fois gras for a marshmallow. How Angelo envisioned that after puking all night is beyond me. Props, buddy!

Hung continues to be fierce in the kitchen, swiping the entire amount of fois gras available and refusing to share. Kevin and Mike knew each other previously, so they work together seamlessly. Kevin is making a terrine (yikes!) for his first dish, but a very cool-sounding cuttlefish noodle for his second dish. Ed continues to be arrogant and obnoxious, teasing Hung and bossing Ilan around. Yes, we all know what happened when Carla allowed Casey to take over two seasons ago! Not going to happen to you, Ed!

*Side note: Dr. Chee returns to the hotel room to give Angelo a miracle shot in the buttocks. Just thought you'd like to know.

The day of the finale arrives. Ed spends a little extra time on his 'do while adorable Kevin sips his morning coffee. Angelo is fully clothed and on top of the covers, but is clearly not 100%. He's looking rough. It helps that he finds his black journal on his desk and is able to spend a few minutes crafting some new diagrams.

He's back to his old bossy self in the kitchen, but is clearly grateful for the incredible amount of work Hung completed in preparation for the final dinner. Ed continues to terrorize Ilan and remains unappreciative. Kevin and Mike are like the textbook definition of chef and sous-chef working together.

First course goes out with much fanfare. The room is full of foodies and culinary hot shots, as usual. It's quite difficult to figure out which are the weaker dishes, because for the most part, they seem to get good reviews. Same goes with second dish, though it does seem that Kevin's cuttlefish and Angelo's memorable seafood broth have a leg up on Ed. Protein course, always a biggie, also seems quite successful, with the exception of Angelo's strange sour cherry shooter. The judges loved Kevin's caramelized bok choy and duck ravioli and adored Ed's stuffed duck neck.

That troubling course, the infamous dessert, arrives. Angelo's icy "Thai Jewel" and Ed's sticky toffee pudding appear to fall slightly below Kevin's Singapore Sling 2010, a delicious-sounding mixture of Singapore Sling components frozen on top of coconut panna cotta and tropical fruits.

Like the previous episode, it came down to the little details in the end. Ed was praised for his duck course but criticized for a lackluster dessert. Angelo's broth was wonderful, but the cherry shooter accompanying his duck was little short of disgusting. Kevin was nailed for the plain terrine, but his duck dish and dessert were spectacular.

Though the editing was typically tricky, it apparently wasn't all that difficult for the judges to come to a decision (I've been reading Tom's blog, stalkerish fan that I am). The winner of Top Chef: Hail to the Chef?

KEVIN!!!

Finally, I picked a winner! And a likable one at that! Congrats, Kevin, on a well-deserved win.

Don't feel sorry for Angelo, folks. To my great pleasure and excitement, I recently learned that he and seventeen other former contestants will be returning to New York for Top Chef: All Stars! I LOVE All-Stars seasons! Of course, I've already picked my favorite, Tre from Season 3, ousted all too soon after a dreadful showing at Restaurant Wars. For those of you who have followed this season, you'll be happy to learn that Tiffany will also be returning for a second shot at winning.

I aspire to recap All-Stars in a much more timely manner! Can't wait!

"I'm in trouble, I don't wok."

2010-10-20T16:47:00.000-07:00

Well, it appears that a sufficient amount of time has elapsed since the finale of Top Chef: Hail to the Chef. Thirty-four days to be exact. Clearly, it's just about time for my recap! It is exceedingly difficult for me to not boldly display a photo of the winner at the top of this post, but I'll refrain.

Opening Scenes:
As is usual with Top Chef, there is always a length of actual time between the penultimate episode and the finale. Invariably, one or more of the chefs have changed their hair style. Occasionally, a chef will have a new outlook on life. Without fail, the three or four final chefs are all chomping at the bit to create the best meal of their lives.

This time, the finale takes place in the exotic locale of Singapore. Ed and Kelly meet up first, while casually wandering through the market. Kelly's hair is dark, and Ed's eyebrows are even more artfully sculpted than usual (see above points). They stumble into Kevin, looking adorable in a fishing hat. Of course slick-haired Angelo is the last to arrive. He looks exactly the same.

My beloved Tom, accompanied by famed Singapore food expert Seetoh, meets the chefs at the market. After a brief introduction, Tom leaves Seetoh to lead the chef around the markets. There are lots of fried noodles, sprouts, black cockles, and Chinese sausage. Apparently, Singapore's food culture is a diverse mixture of various Asian foods, from Malaysian to Chinese. The national dish is roast chicken. Seetoh calls it the Singapore hamburger.

Quickfire:
Why the chefs expressed any surprise at seeing Padma in all her bejeweled glory waiting for them with a Singapore street food challenge is beyond me. Kevin freaks out when he learns that they'll be creating their own version of Singaporean street food using a wok, because he doesn't wok.

The chefs attack the piles of ingredients waiting for them, but are stymied by the Cantonese labels. Padma and Seetoh knock back a beer or two while the chefs are literally sweating it out nearby under a tarp. Almost everyone is sure that Angelo is the one to beat, and Ed in particular is obsessed with wresting the "Best Asian Chef" title from him. Angelo is confused with all the ingredients, and decides to change his chile crab idea to a "bangin'" chile frog leg.

After expressing dramatic and extreme displeasure with Kevin for not owning a wok, Padma and Seetoh declare that Ed's stir-fry noodles are the winning dish. In a huge boon for Ed, he achieves immunity for the elimination challenge, guaranteeing a spot in the final three. Angelo can barely contain his displeasure.

Elimination:
Apparently, Dana Cowin of Food and Wine has arrived in Singapore, and would like a delicious, cohesive menu for a fancy dinner. The four chefs are going to have to work as a team to contribute dishes. The chefs head back to the obligatory luxury hotel suite, where they share champagne and spend time poring over thick black journals full of lists of proteins. They decide to each complete one dish.

After quibbling with a complacent Ed over morning coffee, the chefs head out to shop for spices and proteins. Unbeknownst to the rest of the team, Ed decides to make a second dish, even though he'd been the biggest proponent of only one dish the evening before. Wow, Ed. I'm a bit surprised by your dastardly side.

Prep time is stressful. Angelo and Ed split snide remarks while Kelly tries to remember all of the different Singaporean veggies. Angelo attempts to follow a ridiculously complicated diagram of his dish that he drew in his handy black journal. The tense mood worsens after Tom's visit, where he chides the chefs for only planning one dish each. I had to rewind that scene a few times-love it when Tom gets upset. Teacher's pet Ed pipes up that he has two dishes already planned, making an enemy out of the rest of the competitors.

While Angelo and Kevin seethe Ed's behavior, I simply worry about the amount of sweat that will be going into both of Ed's dishes. Kelly struggles with an ethnic can opener and displays visible frustration at the language barrier when it comes to reading ingredients. Ed sweats and joyfully runs about the kitchen saying things like "Downtown!" and "Right behind you!" and "I'm better than you!" Kelly eventually concedes to the can opener and bleeds copiously into plastic gloves whilst shucking oysters. Eww.

After a day of stressful prepping, the chefs take a little detour to a prawn-fishing pond. Inexplicably, Kevin isn't wearing his hat, and is afraid of touching the prawns. I don't blame him-the water looked suspiciously murky. No offense, Singapore!

Final prep is slightly calmer. My main concern is Kevin's 63 degree egg. I'm fairly certain it's a gigantic risk to make something that can be ruined in an instant. Ed decides to do a "pre-meal" with the striped-shirted wait staff, who look completely disinterested and apathetic, with the exception of one chirpy go-getter. He also attempts to redeem himself by helping the rest of the chefs out at the last minute.

Service does not go smoothly, to say the least. The wait staff floats in and out of the kitchen and write indecipherable orders. Thankfully, the orders for the judges' table arrive unscathed. Tom orders five of everything for himself, Padma, Gail, Seetoh, and Dana Cowin in all her green glory.

First course is a resounding success for all of the chefs, which is a nice thing to see at this point in the competition. I breathed a huge sigh of relief to see that Kevin's egg and tapioca were successful. Kelly's seared prawns and guava-enhanced salad and Angelo's lamb tartare were pleasing, but it was Ed's banana fritters that the judges could not stop talking about.

Back at judge's table it came down to tiny imperfections and plates that were simply better than others. In the end, Kelly came in last, while Ed sailed to a fritter-fueled victory.

One down, one more to go!

latest movie recommendations

2010-10-12T20:20:00.000-07:00

As I am wont to do when it strikes my fancy, I've decided to gather a list of the up and coming films that I've decided to see. They're of course the best of the best, the cream of the crop, the talk of the town. I've already mentioned one or two of them, but fall tends to be a time for awards-potential releases. Clearly, I'm going to be very busy.

the king's speech. The true story of King George VI and his nervous stammer has already made a big splash in the festival circuit (seriously, I sound like a professional here-Entertainment Weekly, hire me!). Colin Firth is a shoo-in for a Best Actor nomination, and considering the Best Picture field has broadened to 10, it may have a shot. I think it looks great, and not because of my admittedly strong preference for anything British. You must confess, the trailer is quite moving!

127 hours. Another true story here, though far removed from the simple fear of a stutter in the shadowy rooms of an English castle. Instead, imagine your greatest problem is that despite your considerable skill as a mountain climber and outdoorsman, you've managed to wedge yourself in a canyon, arm pinned beneath a boulder, and the only way to survive is to CUT IT OFF. I don't mean to make light with this description, or trivialize-the story of Aron Ralston is truly incredible. James Franco is said to put forth an astounding performance, which is impressive given that it's likely he carries the majority of the movie alone. I'm a big fan of director Danny Boyle (Slumdog Millionaire) too, and the cinematography looks excellent. I will warn you that there were multiple reports of people falling ill at the theaters during the various early showings. It's a lot to take watching a man cut off his own arm!

due date. I don't care if you think Zach Galifianakis is the same in every movie. That is, as Ross would say, "FINE BY ME!" I find him to be ridiculously funny, and I LOVE the pairing with RDJ, who rarely makes a bad move this days. I was of course laughing throughout most of this trailer. P.S. This addition to my list is for fun, of course. I'm not trying to pass out Oscars here!

the fighter. This must be the year of the biopic/true story. "Irish" Micky Ward and his down and out brother Dickie Eklund were both welterweight professional boxers in the 80's. Dickie, famous for almost taking down Sugar Ray Leonard, did indeed become his brother's trainer when he returned to boxing after a few rough years. The project was simmering for quite a while, which isn't always the best sign for a film, but Mark Walhberg reportedly poured a lot of passion and energy into the project, which has switched directors and was originally slated for Matt Damon and Brad Pitt. Thank goodness for the change! I feel that Mark Walhberg is one of the most underrated actors around-he recognizes roles that are good for him, he works consistently, and as a bonus, he's a big family man. Also, for the love of Pete, let Christian Bale finally be recognized for his fine, fine work (I say this completely objectively, choosing to ignore his maniacal outburst during the filming of Terminator Salvation).

blue valentine. I am dismayed to report that on the day the much-anticipated trailer was finally released, Blue Valentine was slapped with an NC-17 rating. I am no fan of gratuitous sex and violence in my movies, but I'm going to go ahead and jump out on a limb now and say that giving this movie, an admittedly painful and realistic look at a relationship/marriage and its ups and downs, such a rating is incomprehensible. I've read multiple articles both before and after the news of the rating that express shock and disappointment, and Harvey Weinstein is negotiating with attorneys now in hopes to make a change. I just cannot believe that movies like the Saw franchise and Hostel can escape the MPAA with an R rating. It's an atrocity. I am confident that Ryan Gosling's amazing skills will shine through, ratings snafu or not, and Michelle Williams is reported to be equally great, but it would be a terrible shame if their potential for recognition is marred by the rating.

I cannot in good conscience make my latest movie list without including the final full trailer for HP 7! Rereading the last book has left me beside myself with excitement for the premiere date. In fact, I'm already having movie theater anxiety. I really have a problem...

excuses, excuses

2010-10-08T22:27:00.001-07:00

To my dismay, I have heralded this most favorite of seasons, the time I look forward to every year, with a pathetic lack of posting. As I've shared many times, blogging regularly gives me a feeling that's simultaneously comforting and satisfying. As though all is right with the world. Whether I'm writing about a good plate of food or the sappy moment that made me cry on television the night before or my altogether inappropriate obsession with the Twilight saga, it's just a joy, a real pleasure to send my words out there.

You must have known that a big HOWEVER was coming. Meet my nemesis:

That's right, I'm taking an online course, via the University of Phoenix, to satisfy the ridiculous requirements for my California teaching credential. Let me tell you, it is no walk in the park, but rather an absolutely obnoxious amount of work, and has been draining me of time and energy. While I would truly love to spend my time reveling in the perfectly adorable little round pumpkins at every store, planning my Halloween party, and joyfully wrapping myself in warm blankets at night for the now cool evenings, I instead must spend my hours responding to various other teachers in my position (at least 2 times a day for at least 4 days out of the week), completing individual assignments, and attempting to collaborate with a group that I can neither see nor call. Lovely.

A few things have managed to brighten my days, however, reminding me of the exciting things I can do when I emerge out of this dark raincloud of schooling. Molly of Orangette recommended a red lentil soup from In the Kitchen with a Good Appetite, and I was pretty convinced I should add it to my voluminous cookbook collection. I could not have made a better decision. One of the chapter titles is "Things with Cheese." Be still my stomach.

My Kings have kindly amassed a collection of daily videos in preparation for their album release on October 19th. This particular one is a favorite. I love Caleb describing his angst about Nathan's nuptials, and how the spelling is "Mary" but really it's "marry." Can't wait to hear the song, boys.

Fall television, or new television, rather, is back. My top 3 (at least until Friday Night Lights returns) have yet to disappoint. The Office has been equal parts hilarious, clever, and touching. Bones has managed to maintain a subtle, but painful tension in Booth and Brennan's relationship, but keeps it interesting with gross-out cases, witty repartee, and plenty of socially inept behavior. Fringe is keeping me on the edge of my seat! When will Peter realize that he's romancing faux-livia? Does our Olivia KNOW she's our Olivia? What's happening in the other world?! Yes, I know my questions won't make sense to anyone who doesn't watch the delightfully fascinating Fringe. Listen to my ringing endorsement!

There WILL be more to come, during my favorite time of year, on the dear old blog. I won't let the U of P keep me down!

summer harvest

2010-10-06T18:29:00.001-07:00

Clearly, this has been a day of belated seasonal recipe postings. I am something of a repeat offender, so you shouldn't suspect that this most busy of all summers has been the only time I've neglected to share a delicious plate or two. There's my favorite minestrone waiting to be written about, Jamie Oliver's wonderful spaghetti and meatballs, steak and bacon-flecked German potato salad...

It's just that all of those are so profoundly NOT for the hazy, sun-soaked days of summer, when my SH and I spent the vast majority of our time in the backyard, trying various combinations of spice rubs and sauces on ribs, grilling fish, and relaxing in our lounge chairs (On a side note, though I previously held a prejudice against ribs (I don't like gnawing into bones that are so frequently laced with fat, thank you very much), my SH's ability to grill them has made me a proper convert). Summer is all about sparklingly sweet hunks of melon, creamy slices of fresh mozzarella sandwiched between thick tomato slices and sprinkled with balsamic vinegar, sizzling hamburgers topped with blue cheese and pepper jack, hot dogs and a dazzling variety of sausages tucked into Ozery Bakery's One Buns (I'm fairly certain we'll never go back to standard buns, these are SO very good).

To my intense delight and satisfaction, I was able to use my very own produce to celebrate summer appropriately this year with a recipe that I've longed, literally for years, to make. When I purchased Fresh Every Day almost five years ago, one of the dishes that jumped out at me immediately was the delectably titled Fried Green Tomato and Ripe Red Tomato Salad with Goat Cheese and Sweet Basil Vinaigrette-whew, that's a mouthful! As I've documented more times than I could possibly link, I have a strong affinity for anything crusted, especially if the crusting agent is cornmeal. A favorite childhood dish, in fact, was one my best friend's mother frequently made, a simple platter of lightly fried, cornmeal-crusted zucchini. I've been intrigued by the notion of fried green tomatoes since, well, I first watched the movie of the same name. I was sure that those thick, golden slices passed around the Whistlestop Cafe by Izzy and Ruth would be incredible in real life.

Unfortunately, I was stymied by the seeming impossibility of acquiring a green tomato. It seemed such a rarity, and the few times I ever encountered them in the grocery I completely forgot about the recipe languishing in my beloved cookbook. Fast forward five years later, to my second, incredibly fruitful year of tomato planting. Though my repeated absences over the summer prevented me from staking properly (leading to a jungle-like mass of tomato vines that has completely taken over one corner of the garden), I had quite the crop, including loads of thick, heirloom-shaped green tomatoes, which I promptly took inside, some to ripen, some to finally use for my salad.

It was worth the wait.

Fried Green Tomato and Ripe Red Tomato Salad with Goat Cheese and Sweet Basil Vinaigrette, adapted from Fresh Every Day, by Sara Foster

serves 6-8
2 large ripe beefsteak or heirloom tomatoes (about 1 pound), cored and sliced 1/2 inch thick
1 teaspoon sea salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
1/2 cup all-purpose flour
1/2 cup yellow cornmeal
2 tablespoons sugar
1 large egg
1/2 cup well-shaken buttermilk
Canola oil for frying (about 1/2 cup) *I cannot, for the life of me, do anything that resembles deep frying. I lightly pan-fried my tomatoes. This probably means they don't taste quite as good, but it's a sacrifice I'm willing to make!
4 large green tomatoes, cored and sliced 1/2 inch thick
1/2 pint grape or small heirloom tomatoes (such as Sungolds or Sweet 100's), halved lengthwise
4 ounces goat cheese, crumbled (about 1 cup)
Sweet Basil Vinaigrette (recipe follows)
8 fresh basil leaves, cut into thin strips

1. Preheat the oven to 200. Line a baking sheet with paper towels.
2. Arrange the tomato slices in one layer on a large platter or individual plates. Season with salt and pepper to taste.
3. Stir the flour, cornmeal, sugar, 1 teaspoon salt, and 1/2 teaspoon pepper in a small bowl.
4. Whisk the egg and buttermilk together in a separate small bowl.
5. Pour enough oil in a large skillet to fill to 1/4 inch deep and heat over medium-high heat to about 375, or until the oil sizzles when you drop a small amount of flour into the skillet.
6. Dip a green tomato slice in the egg-buttermilk mixture to coat both sides, dredge it in the flour mixture to coat both sides, and place it in the hot oil. Repeat with enough tomato slices to fill the skillet without crowding and fry until the under sides are golden brown, about 2 minutes. Turn and fry the other side to golden brown. Use tongs or a slotted spatula to transfer the fried tomato slices to the prepared baking sheet to drain; place the sheet in the oven while you fry the remaining green tomatoes.
7. Arrange the fried tomato slices on top of the fresh tomato slices. Scatter the small tomatoes over the slices and sprinkle with the crumbled goat cheese. Drizzle with 1/2 cup of the vinaigrette and top with the basil strips. Season with additional salt and pepper and add more vinaigrette to taste. Serve immediately.

Sweet Basil Vinaigrette (makes about 1 cup)
1/2 cup balsamic vinegar
Juice of 1 lime
5-7 fresh basil leaves, cut into thin strips
Sea salt and freshly ground black pepper to taste
1/2 cup extra-virgin olive oil.

Whisk the vinegar, lime juice, basil, salt, and pepper together in a small bowl. Slowly add the olive oil, whisking until the oil is incorporated. Season with additional salt and pepper to taste. Use immediately or refrigerate in an airtight container for up to 1 week.

lime yogurt cake with blackberry sauce

2010-10-06T16:48:00.000-07:00

As you may have guessed from the preview that I posted an inexcusable amount of ~~days~~ months ago, another crop to add to my considerable backyard bounty is was my extremely productive blackberry bush. Blackberry plants don't typically produce fruit in the first year they're planted, so last year, I dutifully put up a lovely wooden trellis for the plant to eventually wind through. Of course, I showered the thorny plant with love and water, completely confident that I would be the beneficiary of the "fruits" of my labor. That's just the kind of attitude you learn to adopt whilst living in California. "If you plant it, it will grow!" should be the mantra hanging over the signs at the plant nursery. In fact, one should be wary about frivolity and whimsical desires to lay out your own plots of corn or to plant a banana tree-if you're not sure you want a giant tree or a field of grain in your backyard, think twice!

Besides my main ambition to douse my freshly picked blackberries in cream, with the tiniest sprinkle of sugar on top, I had my eye on a few recipes that sounded particularly delectable. It should not be at all surprising that the ever-reliable, delightful Deb of Smitten Kitchen would have a tempting blackberry recipe up her sleeve. When I saw her April (yes, it's been THAT long since I've seen the recipe, I shan't confess when I actually made it myself!) posting about lime yogurt cake with blackberry sauce, I knew I must make it themomentmyblackberriescametofruition. I've made a citrus-tinted yogurt cake several times by now, though my favorite is the Molly Wizenburg version. I think it's going to be my answer to my mom's pound cake, which has always been her go-to dessert. Deb's yogurt cake follows an extremely similar formula, but has the added bonus of the too-die-for blackberry sauce.

The cake (and the lemon version linked above) couldn't be simpler, and the end result is light, almost spongy, without feeling too dense. It stands up well to a healthy ~~pouring~~ drizzle of sauce, and the delicate lime flavor mixed with tart, barely sweet blackberries is a positively divine combination. You could easily use the blackberry sauce, as Deb suggests, swirled into ice cream or yogurt. My beloved Trader Joe's has recently been selling a lowfat vanilla Greek yogurt, and it proved to be magical when spruced up with the sauce.

Now, I realize it's been close to three months since I made this extremely seasonal recipe, but I could not help but pass it along. If you're like me, looking longingly at a sad mess of vines shorn of their fruit, you might want to sneak into the freezer section for a bag of frozen blackberries, run right home, and make this cake, imagining that it's summer again.

*recipe is linked above. You have been forewarned about my lack of photography skills compared with Deb's!

Love this.

2010-09-30T10:23:00.000-07:00

I really can't stop watching it. My day has been immeasurably brightened.

P.S. Advise all to see The Social Network this weekend. Comparisons have been made to Citizen Kane. 100% on Rotten Tomatoes. I'm dubious, fascinated, and obsessed.

"Beaumont, we have a problem."

2010-09-29T08:28:00.001-07:00

Perhaps I was overcome with pride at the rapidity with which I finished those FIVE recaps. That must be the only reason why I am once again behind, with two recaps left to go before the finale airs tomorrow night. I have been coasting on a wave of euphoric self-satisfaction.

I should tell you that the previous paragraph was written two weeks ago, while my SH and I sat comfortably on a plane anticipating our glorious arrival to Maui. Obviously, the finale has come and gone. Yet, I persist in my efforts to recap!

Opening Scenes:
I worry immediately that Kevin might be on the losing end of this episode after I notice how much time is devoted to his morning shaving ritual. Kelly is borderline falling apart, awash in loneliness for her husband. She expresses this to a greasy-haired Angelo while they share a smoke in the courtyard.

Quickfire:
As the chefs stride into the Top Chef kitchen for the last quickfire in DC, they see a table loaded down with all sorts of wine. Not surprisingly, wine is one of Angelo's passions. Thankfully, he doesn't begin to wish out loud that he could make love to any of the wine bottles. Padma is wearing some sort of strange costume that looks as though it could be worn by a waiter at an old-fashioned restaurant. She is accompanied by Dana Cowin, editor-in-chief at Food & Wine.

It is somewhat disappointing that the last DC quickfire is as ordinary as a wine pairing. Even though Tiffany admits that wine isn't her strength, it's hard to believe that any of these chefs (or the thirteen that came before them) would have an especially difficult time coming up with a somewhat decent pairing. I could do it with my eyes closed! White wine, meet fish! Red wine, let me introduce you to my friends steak and short ribs. I think a beer-pairing, which has been done before on the show, is much more challenging. I always enjoy the relish with which the chefs taste all of the wines, though.

Kevin chooses to make a braised pork belly, though even I know that braising appropriately in this amount of time might not work out the way he wants. Kelly is going for bold, wild boar with a blue cheese emulsion to pair with her zinfandel. Tiff and Ed are both making rib eyes, and in what comes as a surprise to no one, I'm sure, Angelo is making fois gras to pair with his riesling.

Predictably, Kevin has to change his game plan, using quail instead of pork belly at the last minute. As he feared, Dana Cowin immediately mentioned that the delicacy of the quail doesn't pair effectively with a heavy merlot. She was also overcome by Kelly's blue cheese emulsion, which proved too overpowering for the pairing.

Angelo's fois gras/riesling and Tiffany's ribeye/shiraz were selected as the best pairings, and Angelo pulled out the win, including a trip to London. Lately frustrated with his performance, it's quite obvious that the win was a giant confidence booster. The other chefs, particularly Kevin, inwardly lament the loss of that tiny advantage.

Padma announces that the final challenges will take place in Singapore, marking the first time that Top Chef goes international for the finale. I'm excited about the news, but hope that the the final challenge remains the same, essentially cooking the best meal of your life. I'm all for cooking internationally, but I don't want the finale to be completely crowded with local specialties.

Elimination Challenge:
To space nerd Kelly's glee, the elimination challenge will occur at NASA. Via satellite from the international space center, the chefs learn that they will be making a dish that can be reproduced, freeze-dried, and served in space. They'll be serving astronauts, NASA scientists, the judges, and VERY SPECIAL GUEST Buzz Aldrin.

The chefs are in remarkably good spirits as they cruise through Whole Foods. Ed and Kevin both paid close attention to the astronauts at the space station, who mentioned spicy food as being especially enjoyable. Despite his burst in confidence, Angelo falls all over his cart whilst rushing about.

During prep, the good moods continue. Tiffany moon walks through the kitchen. Kevin shares his pepper with Angelo, who draws an indecipherable diagram of his planned dish. All goes swimmingly until Tom enters the kitchen. The moment Angelo shares his idea about ginger-glazed short ribs, Tom's raised eyebrows spread a panic throughout the room. After he grills each chef, smiling in his ever so charming way as he departs, Kelly discovers that Tiffany's mussels have frozen to death in the refrigerator, thus rendering them unusable.

Back at the townhouse, Ed attempts to console Tiffany, who had previously been very confident about her dish. Sad Kevin eats a bowel of cereal for dinner and vows to keep fighting. As the chefs prepare to depart the next morning, they find a note on the kitchen table which points them to a brand new Toyota Avalon parked outside, the prize for the winner of the challenge.

The chefs get to work in the cramped kitchen. Ed brings in a table to make more room. Tiffany reveals her former high school job, a stint at IHOP which inspired her to cook. Angelo spends most of his time bent over some sort of braising liquid, tasting it every few seconds and declaring his love for it. The food looks GOOD.

Kelly's dish goes out first, and she is simultaneously frightened by Anthony Bourdain's appearance and excited to see the adorable Buzz Aldrin. Everyone seems to enjoy her pan-roasted halibut. Ed goes next, describing his "trip to Morocco", a rack of lamb with a delicious couscous croquette. My favorite Eric Ripert finds the dish too busy, but Anthony Bourdain strongly disagrees, saying that Ed nailed the Moroccan flavors.

Kevin's strip steak with bacon-jalepeno marmalade and corn puree looks delicious, and essentially everyone enjoys it, though there are logistical concerns with his crispy onions, which would undoubtedly not remain crisp in space. Tiffany's halibut and coconut curry, though looking to me like a bowl of heaven, did not impress Eric Ripert.

Angelo's ginger-lacquered short ribs were thoroughly enjoyed by Buzz Aldrin and Anthony Bourdain, who has apparently undergone a personality switch. He feels that the ribs would adapt well to an extraterrestrial situation.

It was clear at judges' table that there were precious little flaws in the dishes across the board. NItpicky criticisms like "playing it safe", and "not enough strong fish flavor" were pretty much all the judges had to go on. In the end, Tiffany's lost mussels may have been the one thing keeping her from Singapore.

It was painful to see such a likable, clearly talented, TEXAN chef go, but Tiffany fans should take heart! There's big news on the Top Chef front!

wedding #4

2010-09-22T14:57:00.001-07:00

indian summer playlist

2010-09-22T14:23:00.000-07:00

I have decided that it's simply not enough to stick to four seasons this year, for just as rapidly as I've worn out one playlist, another seems to take its place. I probably shouldn't attempt to impose my musical brilliance upon my few readers, but I think I might be getting the hang of creating a decent list. This one, which I've been tweaking for the past month, has been cycling on my Ipod over and over lately. I'm pretty sure that it's one of my best. As usual, I must give almost all credit to Rose.

killed myself when I was young-a.a. bondy, friday night lights soundtrack volume ii. You must attempt to ignore the morbid nature of the song's title, because let me tell you, what I conjure upon listening to this song is the image of Tim Riggins driving away from college in his brokedown black pickup, tossing his textbooks out the window into a green pasture somewhere outside of Austin. And that is not a bad picture at all! Both volumes of the soundtrack for my beloved FNL are excellent, though I have found this second offering to be far superior.

radioactive-kings of leon. As previously noted, I am beside myself with excitement about the Kings new album, though it doesn't drop until OCTOBER 19-a veritable ETERNITY. Thank goodness for the Itunes pre-order privilege of instant access to this first single. Behold, Caleb and brothers + one cousin frolicking in an idyllic Tennesseean summer afternoon, with only the most adorable children on the planet. And I must mention again, Caleb holding a baby? I can only handle so much.

the wrestle-frightened rabbit. A subtle gem, this song. I dismissed it initially, but found myself particularly enjoying listening to it with my windows rolled down one afternoon on a trip back from Santa Cruz. Yes, I live quite the rough life.

trying my best to love you-jenny lewis. I love to sing along with Jenny Lewis and pretend that my meager voice can compare with her soulful, deceptively strong, high-pitched one.

my love-sia, eclipse soundtrack. Sia's whispery, moody voice is highly addictive. I could listen to it all day. The fact that this song accompanies the most romantic scene in Eclipse has absolutely nothing to do with its inclusion on my playlist. No, not at all. What's that? Did someone mention a "leg hitch"?

gray or blue-jaymay. Yet again, bff Rose came through with this lovely light summer pearl of a song. I'll admit that there are days I actually avoid reading her tweets and FB postings because I have no impulse control when it comes to purchasing the songs she finds.

slow show-the national. I caught a few minutes of The National's set a few years ago at Austin City Limits, and though I was definitely intrigued, I didn't invest a lot of time in looking into them. BIG mistake. HUGE! There is something absolutely bewitching about the deep, throaty baritone of lead singer Matt Berninger. The songs have a dark, terribly romantic feel about them, too. I couldn't help myself and practically bought the entire discography one afternoon.

swimming-florence + the machine. Even now, months since I composed my winter playlist and discovered Florence Welch, I cannot stop listening. She absolutely nailed her recent live performance at the MTV VMA's, as pictured above, during which she managed to dance, jump up and down, and still belt out each powerful note all while wearing a diaphanous, drapey gown that would certainly have caused anyone else to trip over their own feet.

at or with me-jack johnson. Oh, Jack Johnson. So pleasantly reliable. Like a big slice of chocolate cake with a glass of ice cold milk. No matter what, you know you're going to like it. You didn't know that the adorable Hawaiian could be funny? It's a lovely surprise, isn't it?

40 day dream-edward sharpe and the magnetic zeros. I give the band credit for its inventive name alone. This particular tune is delightfully old-fashioned, and I find myself swaying to it at the funniest moments, like when I'm dealing with my giant sink full of sudsy, steaming water and loads of unwashed dishes.

perfect time-we shot the moon. I shan't reveal the source of this song. Never. I couldn't possible admit to you that I may have heard it whilst watching a fanmade video of a certain celebrity pair for which I have an inappropriate obsession. My pathetic truly knows no bounds.

suburban war-arcade fire. Whew. What a refreshing break from the humiliation of my previous song. Not a soul could criticize this addition, from indie fave Arcade Fire. They received almost exclusively five-star reviews for the new album, and I have been enjoying it immensely. There's a sort of vintage, Eagles-like feel to this song.

laredo-band of horses. I'm really starting to warm up to Band of Horses. They're a sort of strange beast, I'll admit. I can't quite figure them out, but for now, I'll enjoy listening to songs the like of "Laredo," with such charming lyrics as "Are you having troubles in droves?"

goin' to acapulco-calexico and jim james, i'm not here soundtrack. Our Joey, as you'll know that I call my husband's errant best friend, introduced me to this dreamy, lilting tune. He and I listened to it practically on repeat as we drove around town every day in search of new discoveries at Trader Joe's for dinner. Jim James is the lead singer of My Morning Jacket, and his distinctive voice does justice to Dylan's original version, in my humble opinion.

james-camera obscura. Though this song certainly has nothing at all to do with my life, you might still find me, headphones stuffed in my ears, singing along with this tale of heartbreak at the hands of someone named James. I adore Camera Obscura.

if it's the beaches-the avett brothers, friday night lights soundtrack, volume ii. This is only the most romantic song I've heard, possibly ever. Another treasure from FNL, I really hope I can remember the scene where it was played. I can only imagine that it was a wonderful one. Hold out past the slightly strange voiceover. You do not want to miss the last bit. "If it's the mountains' bending rivers than you will have them..."

bloodbuzz ohio-the national. Yes, the song title is a bit odd. The moody background + Matt Berninger's voice overcomes the weirdness of the lyrics. Somehow I don't care at all what he's saying when I listen to this song.

the only exception-paramore. I couldn't help including this lovely Top 40 tune. I'm sure quite a few of us have heard it this summer, but I've yet to tire of it.

life on earth-band of horses, eclipse soundtrack. A fitting end to my Indian summer, I believe. This song is a soothing lullaby, a gentle melody perfect for warm evenings gradually turning cooler.

I can't be blamed for my absence!

2010-09-18T11:48:00.001-07:00

- Posted from my iPhone

Oh happy day!

2010-09-02T20:54:00.001-07:00

FINALLY a bit of news about the new album, set to drop on October 19. I have been WAITING, thankyouverymuch. I'm thinking it looks/sounds, oh, I don't know, AWESOME!!! (Yes, I do enjoy writing in all caps when it pleases me)

And by the way, Caleb holding a baby??? It's too much.

Team Kelly

2010-09-02T20:50:00.001-07:00

In case you haven't noticed, today is 9-02-10. A day to celebrate! Oh, the fond memories I have of those relatively tame California teenagers. The Kelly-Dylan-Brenda love triangle, DONNA MARTIN GRADUATES, Steve's first true love Celeste, the arrival of homewrecker Valerie, Ray Pruitt!! (try not to think about his abusive behavior and when he pushed Donna down the stairs at Palm Springs), the time when Kelly was burned, the time when Kelly was attacked, the time when Kelly got involved in a cult, the time when Kelly dated a drug addict...

For the record, I loathed Brenda from the start. And secretly loved the Donna and David romance-through-the-years. Of COURSE I have to use the crustiest, sappiest clip ever to document this day:

I hate myself a little. Even though I'm pretty sure it's the best television wedding EVER.

Thank you, Steve Jobs.

2010-09-01T21:15:00.001-07:00

BE STILL MY HEART!

P.S. There is another version of the video which includes Chris's witty commentary before playing the last song. I loved it, but the quality isn't as great.

"And that bread? It drank all the juice right away and became like a soft ball."

2010-09-01T13:07:00.001-07:00

I was PUMPED when I watched the previews for this episode. I find any sort of glorified concession stand food to be highly exciting, and I couldn't wait to see what the chefs would prepare. Even though I'm not a big baseball fan, I love attending games in the summer. The atmosphere can be deliciously wonderful, sitting in the hot sun, devouring all kinds of salty treats.

Opening scenes:
For much needed levity, there was a considerable amount of footage in the opener devoted to Ed walking around in Tiffany's dress. It was equal parts humorous and awkward, I would say. Good to see all the chefs except Kelly and Angelo getting a laugh. For her part, Kelly sneered at the undeserving Amanda and wished she would go home. Angelo, apparently, worships the gods of cooking, which happen to be all famous chefs in the world. He's crossing over to the dark side, if you ask me.

Quickfire:
Padma and Rick Moonen (famed seafood chef and Top Chef: Masters participant) await the chefs next to a colorfully designed table. After five minutes of forcing the blank minds of the cheftestants to guess the challenge, Padma reveals that they'll be basing their dishes around food idioms, such as "the big cheese", "hot potato", and "bigger fish to fry." The winning dish will be featured on frozen food delivery giant Schwan's menu. Oh, how I remember the days of the Schwan truck pulling up to my house with our beloved cartons of ice cream and other delectable frozen treats...

The chefs draw knives to determine the order in which they'll pick a dish, and all determinedly avoid "hide the salami." Amanda decides to make mac and cheese while Kelly works on a chicken breast with grape puree. Angelo spends his prep time racing through the kitchen and having a conversation with his fried fish. Kevin, who has made the extremely wise choice of "bring home the bacon," quietly and calmly goes about making bacon three ways. Love him.

Though I had heart palpitations for Tiff when she confessed to using canned beans, Rick and Padma seemed to enjoy her dish. Not surprisingly, Kevin's chopped bacon+bacon puree+bacon froth was delicious and aromatic. Ed's "hot potato" gnocchi was light, tasty, and quite appropriate for a frozen dish. Rick's least favorites were Kelly's-he thought the concord grape puree didn't sing-and Amanda's sledgehammer of a dish, super-rich macaroni accompanied by a giant pork chop. Ed managed to squeak by with the win, probably because his dish would freeze better than bacon foam.

Elimination Challenge:
To half-Dominican Angelo's great joy, the chefs learn that they'll be going out to the ball game, where they'll be preparing one high-end dish each to be served at the concession stand at the Washington Nationals' ballpark. Apparently, when Angelo was finished praying to Julia Child each day, he spent the rest of his time dreaming of becoming a ball player.

The organizational meeting for the challenge doesn't go well, though it was clearly a bunch of passive-aggressive chefs who didn't feel like going up against Kelly. I thought they were being a bit whiny, because Kelly's suggestions were sound.

At Whole Foods, we learn that Kevin isn't taking any risks, by opting to make a plain chicken skewer. Amanda, on the other hand, is going the wildly impractical route, and preparing tuna tartare. Ed and Tiffany both take on quite the task as they work on hundreds of meatballs and arancini. Ed freaks out once he calculates the sheer number of shrimp and corn poppers he'll need. He turns into Angelo, racing around, dropping things, talking to himself, and yelling at everyone else.

Back at the townhouse, the chefs tackle the necessary issue of figuring out how service will work the next day. There is quite a bit of debate about taking orders as they come or having a single chef take orders. Angelo makes the rash decision to take this task on, though the rest of the chefs are visibly unsure about it.

During prep, Angelo wakes up and realizes that it doesn't really work for him to cook and take orders at the same time. Kevin has a conniption about the change of plans and a shouting match ensues. Ultimately, Angelo goes back to the original plan, relying on Ed to help him with his dish. In the last minutes of prep time, Angelo shouts out the details of each dish to the chefs, making sure he gets it all right. In an alarming turn of events for Amanda, the tuna has begun to oxidize, turning grey.

A wild mass of red-shirted fans descends upon the concession stand in a matter of minutes. The chefs seem to handle it quite well, and Tiffany notes that crab cakes and meatballs are called out more than anything. Three Nationals players devour their dishes with glee, even eating the tuna tartare with their fingers. It seems evident that their fave was Tiffany's meatball subs.

The judges were much more critical, as you might expect. Eric Ripert was terrified to take a bite of the tuna. Padma found Kelly's crab cakes a bit salty, but Rick and Tom felt they were the perfect thing for a baseball game. Tiffany's meatball sub, while messy, was flavorful and satisfying. Ed's shrimp and corn fritters, with perfectly crunchy outsides and creamy middles, were universally admired by the judges. Kevin's chicken was well-prepared, but the skewers were dangerously long and his shoestring potatoes overwhelming. Angelo's choice to sandwich his pork in hot dog buns was a poor one-the hot dog bun soaked up all the juices in an unappealing, bread-y way.

The poor chefs have to leave the fun of the game to head back to the stew room, and Padma calls all six of them to the table. Of course, there had to be some drama with Angelo and the orders, which Tiffany attempted to clear up. Kevin is still nursing a pretty serious grudge against Angelo.

The judges declared Ed and Tiffany to have the best dishes, complimenting them heartily on the flavor and presentation. Ed was the victor, and just as I was feeling sorry for him only receiving a copy of Rick Moonen's newest book, Padma announced that he also won a trip to Australia.

While the four remaining chefs faced the music, Kevin couldn't help throwing Amanda under the bus by vehemently stating that he would not have made a tartare. I am really thinking that he woke up on the wrong side of the bed. Otherwise, why would he have made such deathly long skewers? Kelly's dish was actually quite good, simply lacking in a bit in the texture department. Angelo was dinged with the proportion of bread to meat.

Despite some fairly serious mistakes, it was impossible that any of them compared to Amanda's unforgivable error of allowing the tuna to spoil. After quite a successful run considering her background and experience, Amanda was finally sent home. I can't say that I'll miss her much, though I do feel she was treated unfairly by the other contestants.

I'm still Team Kevin. I hope he snaps out of this 'tude.

I loved, loved, LOVED this.

2010-08-31T12:38:00.001-07:00

Yes, I realize it's a bit much to post two videos in one afternoon. What can I say? It's been a fruitful few days in the entertainment world!

P.S. PLEASE let there be a Boss-themed episode of Glee!

footloose

2010-08-31T12:25:00.001-07:00

Awesome, though points are taken for gratuitous footage of Jessica Alba and one too many clips from "Step it Up", or whatever that Jenna Dewan/Channing Tatum movie is called.

"It's Muffin Winthrop."

2010-08-31T09:02:00.000-07:00

You would think I might manage to catch up, rather than sitting on my laurels and congratulating myself on being only two episodes behind instead of three. You would THINK. Not I, however, the self-proclaimed queen of non-productivity! Granted, there has been distraction in the form of a lovely weekend away, a flurry of academic tasks requiring completion, and bridesmaid dress drama for the FOURTH impending wedding of the year. I do have other occupations beyond scrutinizing episodes of my beloved reality cooking show.

Before I begin to rectify the situation, however, I must heartily congratulate Top Chef for its first Emmy win, knocking out the seven-times-crowned Amazing Race. I thought I couldn't love Tom more, but I found it was possible as I watched a motley group of hosts and producers awkwardly spill out of their seats to collect their trophies. Tom was BESIDE himself with happiness and pleased shock. It was nothing short of adorable. Gail was like a kid at a candy store on the podium, which I also found tremendously appealing. The only big disappointment was the mic-hogging Padma. I suppose I shouldn't be surprised, though. She seems the type.

Now onto "Covert Cuisine," the aptly titled tenth episode. Tomorrow night, the twelfth episode airs. Here's to hoping I will have successfully written about the eleventh before then!

Opening scenes:
Quite understandably, the chefs are reeling from the elimination of one of the stronger chefs. Kenny's departure has done the opposite of taking pressure off Angelo. Kevin is still fuming about the fact that Alex is still in the house and chooses to ignore him in spite of the hated chef's creepy stares. Amanda cheerfully makes coffee and thanks her lucky stars she's still in the competition.

Quickfire:
In the Top Chef kitchen, Padma awaits the chefs with a new partner in crime, the ever-quirky Wylie Dufresne, king of molecular gastronomy in America. Scattered around on the tables are mysterious black boxes emblazoned with question marks. While Ed wonders what kind of chemicals might be hiding in the boxes, Padma informs the chefs that they will be working to create a dish based on the ingredients in the boxes. Each box contains identical ingredients. The twist? More mystery boxes will continue to arrive during cooking time, and the final dish must contain every single ingredient.

The original box contains fish, fava beans, and a can of hominy. Interestingly, a few of the chefs are stymied by the hominy. Except Tiff, of course, my Texas girl. Angelo is all over the place, nervously cleaning his chopping board over and over. Kevin fears for his sanity.

A man in black comes into the kitchen with the next mystery box, which is full of squid and black garlic. This challenge is TOUGH! I can't even begin to think of how hominy would really "go" with squid. Approximately 30 seconds later, box #3 arrives, containing ramps and passionfruit. I'm thinking ramps is great, adding a bit of onion flavor, but passionfruit? Clearly, Angelo is having the same troubles I am. He is talking to himself and starting to develop a nervous twitch. I worry what he'll do when the last box, bearing jicama, arrives.

The chefs are pouring sweat by the time the judges come back. I don't even think they particularly care about winning the money (another high-stakes quickfire) or being on the bottom. Wylie did not relish Alex's strange puree and disorganized dish or Amanda's butter-heavy dish. He adored Tiffany's seafood stew and Kevin's balanced fish, puree, and fresh salad. Tiffany used the crazy ingredients best, and joyfully pulled out a second high-stakes win.

Elimination Challenge:
Padma begins a meticulously rehearsed monologue about the elimination challenge, complete with raised eyebrows and borderline winks. The chefs will be taking on the role of spies, and will be serving a dish at none other than the CIA headquarters. Their task will be to create a new identify for a classic dish. Among the dishes to be disguised are chicken cordon bleu, french onion soup, and kung pao shrimp.

At Whole Foods, Angelo purchases puff pastry for his beef Wellington. Clearly, he has lost his mind. Not only because now his dish is going to be all "Hello, I'm beef Wellington, pleased to meet you!" when it's served to the spies, but also because LEARN TO MAKE YOUR OWN PUFF PASTRY ON THIS SHOW YOU FOOLS!

Kelly has never cooked Chinese food before in her life, so she makes the smart move of studying the back of a Kung Pao sauce bottle to figure out what flavors she needs. Thankfully, because the chefs shop at Whole Foods, she is likely to find a sauce with real ingredients and not MSG. Amanda is essentially making french onion soup, despite her aspiration to be a spy named Natasha wearing a gun in her garter. Alex succeeds at annoying everyone in the kitchen except Amanda.

Remarkably, the CIA allows all the knives to pass smoothly through entry, and the chefs gaze with fascination upon the portraits of famous agents and the CIA seals on the floor. After Ed does a preliminary run through the kitchen to find all hidden cameras and microphones, the chefs get going on their disguised dishes.

Not a whole lot occurs in the kitchen, other than Kelly's rice fiasco, a problem that occurs with frequency on this show. Amanda has the revelation that her dish is basically the same as the original. The majority of the chefs find time to criticize Alex.

Padma, Tom, and Wylie arrive with Eric Ripert, and are seated at a table full of officials and important people like Leon Panetta, the director of the CIA. Truly, this season is pulling out all of the proverbial stops.

Angelo's dish was immediately recognized as beef Wellington. Hilariously, Director Panetta said that they "would have captured this individual and hung him." Kelly's shrimp fared considerably better, stumping a few of the diners and tasting all-around delicious. Tiffany's take on gyro was hugely successful, even if the flavors were guessed immediately. Kevin's dish was yummy, but not disguised well enough.

At this moment, Director Panetta received some sort of secret communique, and had to leave dinner abruptly. I'm pretty sure the note said something like, "Dear Director Panetta, In order to preserve the drama for our episode, it is imperative that you leave immediately. Hearts, The Top Chef Producers."

Thankfully, the director missed Amanda's poorly disguised and overly sweet french onion soup and Alex's wretched veal parmesan. The final dish, Ed's chicken cordon bleu, was unanimously liked, but not properly disguised.

The judges decided that Tiffany, Kelly, and Ed made the best dishes. However, as Padma so dramatically stated, there can only be one winning trip to Paris. Tiffany's elegant gyro-inspired dish was the clear winner, and the boisterous, kind-hearted chef added another prize to her bag.

Angelo, Amanda, and Alex found themselves on the bottom, for a host of predictable reasons. Angelo was dinged for the puff pastry, Amanda for a poor disguise and two-sweet oxtail marmalade, and Alex for the all-around horror that was his veal parmesan. Despite having the best disguise of the night, Alex was finally sent packing.

Everyone heave a sigh of relief. No longer must we gaze upon that strange bald head and wonder what he might do next. In related news, according to Tom's blog and post-show interviews with other cheftestants, Alex did in fact make his own pea puree. The scandal doesn't exist.

On to the ball game!

"They seem like they're whistling Dixie over there."

2010-08-25T14:09:00.000-07:00

Truth be told, I had more than enough time last week to properly recap episode 9, the highly-anticipated Restaurant Wars. I was all finished with the fifth, sixth, seventh, and EIGHTH episodes. If I'm being totally honest, it's mostly because I couldn't bear to get to that elimination. SPOILER ALERT: FORMER SEASON FAVORITE OF KATIE HAS BEEN ELIMINATED! Yes, in a shocking twist, Kenny, one of the few remaining chefs who seems to have enough talent in him to compete with Angelo, was kicked to the proverbial curb. I'll just go ahead and put it out there right now.

I'm not quite awash in sadness, however, though I am always disappointed when weak chefs make it closer to the end than strong ones. As I mentioned in my last recap, I had already developed a sneaking suspicion that Kenny was starting to falter a bit, attempting to disguise lost confidence and general disappointment up in wild and crazy, over the top dishes. I must take heart! Kevin is still here, after all! (Yes, I'll go ahead and spoil another detail: Kevin is not eliminated in episode 10!)

It's a glorious day in DC, as a rumpled Amanda rises and shines, giving herself a pat on the back for still being around. Kenny continues to puzzle over what he's been doing wrong to find himself constantly in the middle.

Quickfire:

For the first time in a long while, Padma awaits the cheftestants in the Top Chef kitchen without a sidekick. Neatly laid out on the counters are a series of red and blue (of course!) aprons, each accompanied by a blindfold. It's time for the tag team cookoff, a wonderfully inventive challenge in which each team has 40 minutes to prepare a dish. Each chef will have ten minutes to cook, but during the non-cooking time, the remaining three chefs on the team will be blindfolded, thus completely unaware of what's being prepared for them to work with. To soften the blow of losing immunity at this point in the season, Padma tells the chefs that the winning team will split $10,000, courtesy of Dial Nutriskin (who are inevitably still waiting for a challenge that features special hand-washing techniques for chefs).

Kevin and Ed draw the first and second choice knives, respectively, giving them a chance to shape their teams. Kevin picks his BFF Kenny, and Ed predictably selects wannabe lady love Tiffany. For his next choice, Kevin picks Kelly, giving Ed the chance to snatch up Angelo. I find this to be a perfect example of how important personalities and general relationships are, even during a competition. Kelly is undoubtedly a strong chef, but for pure talent and ingenuity, she can't match up to Angelo. I suppose you could say that Kevin didn't want the two reputed alpha males together on the same team, too. Because no one wants to work with that fiend Alex, Amanda is picked for Kevin's team.

Kenny starts it up for the blue team, a good choice because he is wickedly quick during prep. Tiffany thoughtfully heats saute pans and works on preparing a big piece of fish for cooking. Amanda follows Kenny's lead perfectly, though looking a bit confused, while Alex basically ruins the fish with too much salting. Kevin and Ed breeze through their ten minutes. Can I just say that I ADORE hearing Kevin's gentle, adorable little voice? So appealing. Angelo goes on an insane rampage as he completes the dish, in sharp contrast to Kelly's zen calm. We might blame his frenetic anxiety on the fact that Alex committed the unforgivable sin: seasoning fish too soon. Whoops.

Just when I thought this would be a Padma-only challenge, in walks Nancy Pelosi. I tell you, they are bringing in the BIG GUNS this year with Top Chef, Season 7: Hail to the Chef! The perfectly coiffed, third-in-line-for-president foodie adored the blue team's shrimp in mustard sauce. She appreciated the red snapper as well, but seeing as how the producers want to beat us to death with Alex's seasoning fiasco (a part of their ploy to keep us thinking Alex is going home), that had to be the problem that kept the red team from winning.

Elimination Challenge:

As any dedicated fan of Top Chef knows, when the numbers get down to eight, it's time for Restaurant Wars! Oh, the hallowed day! The inevitable bickering in the kitchen, the shocking incompetence displayed by the chefs who take the front of house position, the inventiveness (or lack thereof) of the menu and restaurant name! It's often my favorite episode, though that is not the case for this edition.

While Tiffany and Ed inwardly cringe at the thought of having to work on a team with Alex, Padma drops a bomb on the chefs. Frank Bruni, former food critic for the NY Times, will be the guest judge. The chefs are understandably intimidated, and not at all encouraged when they meet the two random dudes that are plugging some sort of wine they've made.

Hilariously, Tiffany wants absolutely nothing to do with Alex as he blabbers on in the Toyota Sienna on the way to the Restaurant Depot. Kenny and Amanda, their car-mates are the picture of calm. A similar picture emerges in the other Sienna, on the way to Whole Foods. Ed and Angelo conspire to keep Alex out of everything, while a nonplussed Kevin piously states that they're wrong to exclude him.

Prep time is pretty much a disaster for the red team. Alex is incapable of butchering anything. Executive chef Angelo barks out orders. Inexplicably, the pea puree makes a reappearance.

The blue team is all flowers and rainbows, working perfectly together, tasting dishes with constructive criticism, planning carefully. Even their prepped containers are impeccably organized.

Disappointingly, there is not a lot of discussion about restaurant theme, which will be telling at the end of the challenge. Red team's name is EVOO, and Angelo tries to pretend it wasn't stolen from my Rachael Ray by referring to it as "e-voo." While the chefs squeeze into the tight, shared space at the borrowed restaurant, there are many more ominous hints about what will SURELY be Alex's forthcoming elimination, including Angelo's gem of a line about ETA and lamb.

The blue team's name is 2121, inspired by the address of the Top Chef house. Again a sign of perfection, a cohesive team working like a well-oiled machine. The only suggestion of disharmony in paradise is Amanda's uncertainty with the grill. The red team continue to blast Alex, all the way into a tiny isolated corner of the kitchen.

Probably because of the way he had just been abused, Alex proceeds to treat his waitstaff like the citizens of a dictatorship. Kelly, on the other hand, is humble and kind. The blue team continues to shine, bringing out all of the food to the servers so that they'll know the appropriate details to share at dinner. All signs point to an epic failure for the red team.

Dinner service begins, and the drama ensues immediately. Alex leaves the judges to seat themselves, Angelo assists him in berating the servers, and Kevin and Amanda give each other high fives.

The first plates from the red team go out. Frank Bruni decides that he would like to try Angelo's cooking, after enjoying his soup. Tiffany's crudo is overly salty. Padma and Gail become overly anxious about the timing of their second courses, pan-seared striped bass and slow-baked turbot. Fortunately, both dishes are modestly praised. The final dishes, broiled lamb and seared rib-eye are acceptable. I begin to feel concerned, especially considering how much footage was showed of the blue team's seamlessness. Despite Alex's poor service, the food from the red team was miraculously successful.

The judges admire Kelly's calm, even though she is visibly uncomfortable. They do not admire, however, the beet salad and corn and crab soup that come out first as appetizers. Amanda's steak is cut too thin and not totally saved by a good sauce. Kevin's halibut is beautiful and unanimously adored. A glimmer of hope begins to flicker within me, thinking maybe I was wrong about the manipulative editing I've come to expect from the producers of the show.

My hopes were dashed by the arrival of Kenny's cheese course, referred to as a "horror show", "soapy", and "horrible." Despite Kelly's chocolate tart and Kevin's halibut, I knew that it simply wouldn't be enough to save Kenny.

Judges' table, and the stew room, for that matter, were my own kind of horror show. The red team was called out as winners, basically due to the efforts of Angelo and Ed. Certainly without a BIT of help from Alex. Ed won for best individual dish, and the scrappy, haphazard, team-that-could headed back to send the blue team out for judgment.

It was painful to watch Frank Bruni, Padma, and Gail ripping into Kenny. It's hard to believe all of the criticisms were fully warranted, because it's asking the viewers to believe that the remaining members of the team didn't taste Kenny's food and warn him about it. Kevin and Kenny couldn't help but attempt to save themselves by calling out Alex for not having prepared anything individually, and the fight continued back in the stew room. I had to agree with them, even though it's a classic lowball move to throw a fellow cheftestant under the bus. I almost felt as though there was something we didn't know, because the judges were certainly aware of Alex's general ineptitude, even considering that they cannot consider past history when eliminating.

Ultimately, Kenny made not just one, but two dishes that the judges found entirely unpalatable, and he was sent to pack his knives. I was truly looking forward to a real showdown between Kenny and Angelo, and I'll be disappointed to miss it. Though this was a shocking elimination, I would be willing to bet we'll see Kevin, Angelo, and Kelly as our final three.

I'm sticking with Kevin.

east of eden

2010-08-22T18:51:00.000-07:00

Even though I finished it almost a month ago, East of Eden lingers in my mind. I think about it on a daily basis, pondering the apparent vacuousness of Adam Trask's character, solidifying my notion of Cal as the most fully realized figure in the story, even wondering whether Steinbeck gazed upon the orchards that used to flourish on the very ground upon which I now reside.

As I sit down to write a few words about a book for the first time in what feels like eternity, I find that I feel hopelessly inadequate. How else might one feel, when asked to eloquently express just what it is that makes this book so profoundly unforgettable, so much THE ONE? It's a bit silly to apply that nickname, so often used by romantics to describe just what they're looking for on seemingly interminable quests for love. Yet, it seems appropriate here. It's truly difficult for me to imagine reading another book in my lifetime that could match it. Steinbeck himself said of East of Eden that "It is a first book," and "There is only one book to a man."* Perhaps there is only one book to a reader as well.

East of Eden is a sweeping, epic novel, spanning from East Coast to West. It's the story of two families, two sets of brothers, and one monstrously villainous woman. Incorporating painful autobiographical aspects of Steinbeck's life, at times it feels like a personal history. Most important, however, is that most of the time it perfectly, succinctly, heartbreakingly conveys something universal: the desire to be loved and the devastating consequences that result from the lack of love. It's the best way I can describe the book without giving anything away.

I wanted to share a few passages, not only for posterity's sake (now these words are bookmarked cleanly here on my blog as well as hastily underlined in pink pen in my well-worn copy) but in the hopes that any of my tiny loyal few might be enticed to pick up this book of all books. These barely scratch the surface of the wonder of the book, but at the same time don't reveal enough of the plot to ruin anything for a prospective reader.

Adam stood panting. He felt his throat where the blacksmith hands had been. "What is it you want of me?"
"You have no love."
"I had-enough to kill me."
"No one ever had enough."

Dessie was not beautiful. Perhaps she wasn't even pretty, but she had the glow that makes men follow a woman in the hope of reflecting a little of it. You would have thought that in time she would have got over her first love affair and found another love, but she did not. Come to think of it, none of the Hamiltons, with all their versatility, had any versatility in love. None of them seemed capable of light or changeable love.
Dessie did not simply throw up her hands and give up. It was much worse than that. She went right on doing and being what she was-without the glow. The people who loved her ached for her, seeing her try, and they got to trying for her.
Dessie's friends were good and loyal but they were human, and humans love to feel good and they hate to feel bad. In time, the Mrs. Morrisons found unassailable reasons for not going to the little house by the bakery. They weren't disloyal. They didn't want to be sad as much as they wanted to be happy. It is easy to find a logical and virtuous reason for not doing what you don't want to do.
Dessie's business began to fall off. And the women who had thought they wanted dresses never realized that what they had wanted was happiness.

In uncertainty I am certain that underneath their topmost layers of frailty men want to be good and want to be loved. Indeed, most of their vices are attempted short cuts to love. When a man comes to die, no matter what his talents and influence and genius, if he dies unloved his life must be a failure to him and his dying a cold horror. It seems to me that if you or I must choose between two courses of thought or action we should remember our dying and try so to live that our death brings no pleasure to the world.
We have only one story. All novels, all poetry, are built on the never-ending contest in ourselves of good and evil. And it occurs to me that evil must constantly respawn, while good, while virtue, is immortal. Vice has always a fresh new face, while virtue is venerable as nothing else in the world is.

You should know that I've become all verklempt at least three times whilst working on this post. The book is THAT amazing; it can bring on the waterworks just while I'm rereading a passage or two. Also, I couldn't resist posting the gigantic image of the book cover. It seemed appropriate.

*All quotations taken from the following source:
Steinbeck, John. East of Eden. New York: Penguin Classics, 1992.

"It was like a little nightmare."

2010-08-19T09:04:00.000-07:00

I'm thinking that it may be time to come to the realization that I might not actually catch up on my recapping. I may have to concede defeat. Two to go before reaching tonight's ep. Am I going to make it? I think not.

Every elimination finds the chefs more and more morose as the townhouse gradually empties. With the departure of another woman, Kelly and Tiffany are feeling the pressure especially. Kelly is still writhing in guilt over her seasoning error. Alex is still being his lanky weird self, and Ed attempts to get his confused feelings about the infamous pea puree out in the little journal John left for him.

Quickfire:
At the Top Chef kitchen, the sad moods dissipate upon seeing the charming face of Marcus Samuelsson, famed Scandinavian/Ethiopian chef. Fresh off his win from Top Chef: Masters, Marcus looks especially pleased to see the cheftestants.

Unbeknownst to me, Washington DC is known for its Ethiopian cuisine. I'm not sure if this is really true, or if the producers just wanted to incorporate Marcus's expertise into the episode. Nonetheless, the chefs have to create an Ethiopian-inspired dish. Common features of Ethiopian food include a spice called berbere, spongy, pancake-like sourdough breads, and spicy stews. I'm proud of Amanda grabbing the goat leg immediately, and cringe inwardly as Alex bumbles into the pantry and almost clocks Kelly with a pressure cooker. When will he be off this show, for crying out loud?

Not surprisingly, Angelo has worked/assisted/consulted at an Ethiopian concept restaurant. Of course. Ed and Kenny also have some experience with Ethiopian food, but the rest of the chefs are floundering around, tossing red berbere here and there and hoping that nuts might fit in an Ethiopian stew.

It's hard to tell what Marcus thinks about the dishes. He frequently mentions spice and heat, leading me to believe that Ethiopian food is super hot. Ed and Angelo nail the challenge, making traditional, appropriate dishes. Kevin's dish was too "shy", Stephen's giant lamb meatball platter was not good, and Alex's strange duck tongue, while bold, was too dry. Marcus singled out Amanda's goat and Tiffany's flavorful dish, along with Angelo. It was great to see Tiffany win, especially since she had no experience with Ethiopian food. Rather than freak out when it was time to cook, Tiffany tasted each spice carefully and then incorporated it into a stew. Way to play to your strengths, girl!

Elimination Challenge:
The international cuisine continues into the elimination challenge, as Padma and Marcus wheel out a giant chalkboard emblazoned with a map of the world. Nine countries are highlighted on the map. The chefs will be cooking a dish inspired by one of the countries, which will be served to dignitaries, ambassadors, and the judges at the Meridian International Center. A knive pull to determine order quickly ensues, and the chefs go up one by one to select their country of choice. I thought the options seemed a bit stereotypical. Where is Greece? How about Russia? And in an episode featuring Marcus Samuelsson, there is no Sweden? What are these producers all about?

Tiffany from Texas gets Mexico, making it her lucky day. Amanda is thrilled to get France. Angelo picks Japan, so more Asian success is surely in his future. Stephen gets the last pick, Brazil. The other chefs steered clear of Brazil like it was the plague, so I feel sorry for him. Is there no native cuisine in Brazil? I'm going to have to look this up.

At Whole Foods, it's confirmed that Stephen knows basically nothing at Brazilian cuisine. His only experience has been a Brazilian steakhouse. I'm fairly confident he won't be able to go around to tables carving various cuts of meat for these dignitaries, especially considering that there is no kitchen at the center and the chefs must rely on chafing dishes. I was shocked to learn that Kevin knows nothing about Indian food. How is this possible? I've said this before and I will say it again, any chef who chooses to apply for this show should have at least one dish from every popular ethnic cuisine under his or her belt (and also one good dessert, but that's neither here nor there at this juncture). I love Kevin, but I'm a bit disappointed in him.

At the townhouse the night before the challenge, Kevin gets a call from his little girl. Of course this only makes me warm up to him more and forgive him for his lack of Indian food knowledge. Kelly gets a liquor-enhanced care package from her hubby which EVERYONE enjoys.

The chefs are in a chafing dish panic at the beautiful Meridian house, with the exception of Angelo, Kenny, and Kelly. who have opted to serve cold dishes. Stephen's rice and beans look atrocious, and Alex can't stop himself from eating his tortas.

The guest judge is Spanish chef Jose Andres, a fact which undoubtedly pleased most of the chefs, who hope for Alex's failure. Happily for them, the judges don't like his tapas at all. On the other hand, they love Kevin's curry and the simplicity of Kelly's Italian carpaccio. Unfortunately for Stephen, it was glaringly obvious that he had no understanding of Brazilian food. Angelo's tuna was masked by wasabi, which seemed to bore the judges. Kenny's cold Thai salad and Tiffany's tamales were high points of the meal.

It was refreshing to see that there were several good dishes to choose from, though the judges selected Kelly, Kevin, and Tiffany as the top three. Tiffany's tamales were deemed the best, and she won a cash prize to boot. Tiff is really on a roll, with her second victory in a row. She beams about her "$10,000 tamal" as the three go back to the stew room to summon the losing three, Alex, Ed, and Stephen.

Stephen's goofy, infectious laugh couldn't make up for the fact that he mistakenly used chimichurri (classic Argentinian relish) for his Brazilian dish and managed to ruin his rice. Rice is important to this competition, folks. Get it right!

Well, I have at least made the slightest of dents in my recaps.