tag:blogger.com,1999:blog-164445902024-03-07T16:36:37.001-05:00Hold the RaisinsMeBethhttp://www.blogger.com/profile/03483285987073498332noreply@blogger.comBlogger138125tag:blogger.com,1999:blog-16444590.post-28676593212782247632010-12-05T20:55:00.000-05:002010-12-05T20:56:31.190-05:00TestingJust wanted to see if the blog is still functioning.MeBethhttp://www.blogger.com/profile/03483285987073498332noreply@blogger.com1tag:blogger.com,1999:blog-16444590.post-66659445555303055842007-07-01T13:38:00.000-04:002007-07-01T13:39:38.215-04:00Carbonara DreamsSeems I can’t get it together to do much blogging now that I’m back in the kitchen. Working nights means I have the luxury of sleeping in every morning, and I’ve been taking full advantage of it. Each night, while enjoying a cold hoppy beverage, I prepare dutiful lists of projects to accomplish the next morning, only to find myself waking up at noon and barely making it out the door with pants on. And the dreams – endless hours of making pasta while I sleep. The worst dream is the one where I show up at work late, don’t do any prep, and the orders start flying in. Only I have no mise en place! No tomatoes, no garlic, nothing. I run about madly while the tickets pile up and I contemplate just dashing out the door and never returning. I wake up in a cold sweat, locate my pants, and rush to work full of guilt for slacking off so badly in my sleep. Although my job is completely free of take-home stress I can’t seem to stop manufacturing my own. <br /><br />Update on my left hand – still a claw, my ring finger now gets stuck in a bent position and I have to use my other hand to flip it back to straight. Ouch! The 22 year old guys I work with on the line don’t seem to have this problem. My only consolation is that based on our conversations I suspect I have a much richer inner life, and I don’t waste nearly as much time running out to the dining room to verify a rumor of “hot chick on table 8.”MeBethhttp://www.blogger.com/profile/03483285987073498332noreply@blogger.com7tag:blogger.com,1999:blog-16444590.post-78086784867341750172007-06-19T12:58:00.000-04:002007-06-19T12:59:00.104-04:00Zing!Dear Dunkin Donuts,<br /><br />When I say DECAF, I mean it! I know it can be confusing to keep track of the myriad facets of my order, (large iced decaf with milk) but GET IT TOGETHER, PEOPLE, I am the only customer in the store. My arm hair is now standing on end (at least what little arm hair I have remaining, the rest having been singed off by close proximity to the flat top) and I’m racing around the apartment like a squirrel. I am going to appear to my coworkers like a cook with a nasty cocaine habit and my hands are shaking so much that I’m going to be dropping pans all afternoon.<br /><br />DECAF!<br /><br />Thank you,<br />Raisinhater<br /><br />On another note – so far work is great. No crying, lots of tasty pastas to sample, left hand only partially stuck in claw-like formation.MeBethhttp://www.blogger.com/profile/03483285987073498332noreply@blogger.com4tag:blogger.com,1999:blog-16444590.post-52917015721382391802007-06-11T11:22:00.000-04:002007-06-11T11:23:17.747-04:00Back on the Chain GangToday is my first day back at the restaurant. They’re promoting me to the dinner shift in the hot kitchen where I’ll be cooking pasta. I’m terrified. Pasta is the toughest spot on the line; there’s no time for mistakes and you must be tough as nails. And strong. Hella strong. Considering my arm hurts from yesterday’s tennis lesson I think I have some work to do.<br /><br />Embarassingly, my other fear is that I’ll cry. Because that is what I do now, apparently, when something gets to be too much, or too stressful, or too hard. I cry like a kindergartener. And that’s NOT OKAY because there is NO CRYING in the kitchen. Not when you’re trying to prove yourself in front of a bunch of big strong men. (Didn’t you read Kitchen Confidential – imagine how much worse it would have been if he were a girl, and if he cried? Ouch.)<br /><br />The title of this post refers to <a href=" http://www.youtube.com/watch?v=jvfq4dZOTNs&mode=related&search= ">this song</a>, which they used to play before the beginning of the night shift when I was first starting at Garde Manger because it was at the beginning of somebody’s iPod mix. You know how each baseball player has a song that they play when he approaches to bat? Maybe this is my song.<br /><br />And hey, I just watched the youtube thing and you know who cries? Chrissie Hynde. Chrissie freaking Hynde cries in this video, while she’s singing. Probably because the song was written about the death of her lead guitarist (and boyfriend?) after his overdose. If Chrissie Hynde can cry at work maybe I can too.MeBethhttp://www.blogger.com/profile/03483285987073498332noreply@blogger.com8tag:blogger.com,1999:blog-16444590.post-72883134246584058972007-06-06T12:22:00.000-04:002007-06-06T12:25:10.576-04:00France<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSldjOvjNEo_6UC6YC2irbTVvICTVbdfmn_A9p3EtwYdXrg1vpKSUkN-7UFxlZEO7cCFwY16ursFFq02deH03ioGbnJ9OWo6-POwvGhgH7_wKq2nAS6UYSJMKypf_z9QQQJTQ/s1600-h/DSC_0183.JPG"><img style="cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSldjOvjNEo_6UC6YC2irbTVvICTVbdfmn_A9p3EtwYdXrg1vpKSUkN-7UFxlZEO7cCFwY16ursFFq02deH03ioGbnJ9OWo6-POwvGhgH7_wKq2nAS6UYSJMKypf_z9QQQJTQ/s320/DSC_0183.JPG" alt="" id="BLOGGER_PHOTO_ID_5072987965404281634" border="0" /></a><br /><br />We’re back from France and it was a lovely vacation. It was great just to spend time together and relax and laugh again – it felt like I hadn’t laughed in a month. A little time and distance didn’t make us forget what happened, but it provided a blanket to help us cover some of our rough spots.<br /><br />I was a terrible food blogger because I took no photos of food, but I did write down nearly everything I put in my mouth. But since <a href="http://www.blogger.com/%20http://mightygirl.net/shop">No One Cares What You Had For Lunch</a>, I’ll just summarize:<br /><br />Wine<br />Cheese<br />More wine<br />Pain au Chocolat<br />Just a bit more wine<br />Fois gras<br />One more glass<br />37 ducks<br />Butter<br />Cheese (for dessert!)<br /><br />Maybe I’ll post more later about some of our meals, but here are a few of my brilliant observations about Paris:<br /><br />1.) Everyone is a good driver. No, really. It’s not like Rome where you fear for your life every time you step off the curb.<br /><br />2.) No one was rude. No one. No one giggled at my awful French accent, no one made snooty faces or laughed at my Old Navy fashions, no one looked at us askance as we sat sipping wine among beautiful tanned fit men at what was obviously a gay bar.<br /><br />3.) People really do walk around carrying baguettes all the damn time.<br /><br />4.) Meals take longer. This is a good thing. You sit for a while, you get some wine, you order, you eat a bit of this and a bit of that and drink some more wine, maybe you have a coffee or a smoke, you wander home, maybe stopping for a drink on the way. Dinner is an event.<br /><br />5.) The adorable metro! Cute little green trains, only 5 or 6 cars long, and the stations don’t smell like pee (as much). The best part – there are little digital signs above the tracks telling you when the next train is coming, and they come every 6 minutes or so. No more standing on the platform waiting if perhaps the entire subway system shut down and no one bothered to mention it to you.<br /><br />6.) Like any other big city, there are plenty of mediocre touristy restaurants. With just a little research you can avoid these spots and get some great food.MeBethhttp://www.blogger.com/profile/03483285987073498332noreply@blogger.com6tag:blogger.com,1999:blog-16444590.post-58061725571667668332007-05-09T11:51:00.000-04:002007-05-09T11:52:29.249-04:00Thank YouI’ve been trying to figure out what to write here on the blog and I’m just not sure what to say except thank you all so much for the love and support through this difficult time. I just cant tell you how much it means to me to feel surrounded by such caring people and even though I haven’t been emailing I’ve read every one of your comments over and over again. <br /><br />Juan and I are doing ok, he took a short leave of absence from work so that we could be together, and we’re planning a trip to France just to get away for a while. This experience is by far the most difficult one either of us has had to go through, and we’re muddling through the best we can. I think it’s going to help me to get back to some of my normal activities, so I’m going to try to return to posting regularly on the blog.<br /><br />I just want to say thank you again to everyone out there commenting or emailing or just keeping us in your thoughts and prayers.<br /><br />BethMeBethhttp://www.blogger.com/profile/03483285987073498332noreply@blogger.com8tag:blogger.com,1999:blog-16444590.post-38740389003460656702007-04-18T09:24:00.001-04:002007-04-18T09:24:16.839-04:00LucasLast Thursday, April 12, our baby Lucas was stillborn as a result of an umbilical cord accident. At birth, Lucas was 38 weeks old, weighed 7 pounds, was 20 inches long, and was a beautiful baby. We miss him very much.MeBethhttp://www.blogger.com/profile/03483285987073498332noreply@blogger.com13tag:blogger.com,1999:blog-16444590.post-78992835466999878782007-03-31T09:56:00.000-04:002007-03-31T10:04:36.322-04:00Casserolling, Rolling, RollingThere is only one thing I fear more than turning into a June Cleaver-style 1950’s housewife, and that is starving to death. Throughout history, humanity has faced food shortages caused by wars, famines, mini-ice ages (yes, I’ve been watching the History channel, why?), and malfunctioning kitchen equipment. Rarely, if ever, is humanity given an opportunity to prepare for and thwart an upcoming shortage. But I, I have been given such an opportunity to avert impending starvation right here in my very own apartment.<br /><br />You see, a famine is coming soon to the Raisinhater household, the famine of no-way-I’m-cooking-I-just-gave-birth. Fortunately, after the baby arrives, Mr. Raisinhater will be staying home for a few weeks because of his company’s generous paternity leave. Unfortunately, Mr. Raisinhater cannot cook. He REALLY cannot cook. I have never in my life met anyone with a greater kitchen ineptitude. He did not know we had a gas (not electric) stove until last month (we’ve lived here for three years). He orders takeout grilled cheese from the diner across the street. <br /><br />I have tried. Lord knows I have tried. But we all have our strengths and our weaknesses, you can’t teach an old dog, blah blah. The truth is I don’t want to share the kitchen anyway. I'm bossy and there's only room for one chef in there. And it's too much fun to watch him struggle with the <a href="http://www.bedbathandbeyond.com/regProduct.asp?order_num=-1&WRN=-1019198374&sku=11970656">self-locking tongs</a>. He just needs the basic tools to feed us for a few weeks. Those tools are…<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEJTqef1g5LbU74gosbteVSS2EC9MA0UOV1eaMKGNUSVgzLD4LfRzCc-gOh7vL4kINgPWRHKWTPYLBPj5PN4eEjsuhfxCKTkr6T0w6NWvrq7vjwK5EjqsuTAxcfkbA85yqjUg/s1600-h/IMG_3462.JPG"><img style="cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEJTqef1g5LbU74gosbteVSS2EC9MA0UOV1eaMKGNUSVgzLD4LfRzCc-gOh7vL4kINgPWRHKWTPYLBPj5PN4eEjsuhfxCKTkr6T0w6NWvrq7vjwK5EjqsuTAxcfkbA85yqjUg/s320/IMG_3462.JPG" alt="" id="BLOGGER_PHOTO_ID_5048087984041940754" border="0" /></a><br /><br />Casseroles!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA9DitDBlvb9PYd1ue1vktAM3FFpUGHLjSrVtQTozG2lfh2ySMkWcYwMGbLF78lhYj9nADuSjTRmvjl2pDK7UF2HRxcJupQDzxT6zPI6KkeMNjevY6rEKGJG657jQbOs2gUTc/s1600-h/IMG_3464.JPG"><img style="cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA9DitDBlvb9PYd1ue1vktAM3FFpUGHLjSrVtQTozG2lfh2ySMkWcYwMGbLF78lhYj9nADuSjTRmvjl2pDK7UF2HRxcJupQDzxT6zPI6KkeMNjevY6rEKGJG657jQbOs2gUTc/s320/IMG_3464.JPG" alt="" id="BLOGGER_PHOTO_ID_5048087992631875362" border="0" /></a><br /><br />Check out those simple instructions. A monkey could do it! But can my husband? (He may have done 3 points better than me on the LSATs but at least I wouldn’t starve to death if we lost all the takeout menus.)<br /><br />I’m putting aside my June Cleaver fears and storing up for the lean times ahead. Easy as a TV dinner, but full of tasty healthy stuff (chicken, spinach, mushrooms and onions) because I made it myself (without a recipe, so lets hope it actually turns out ok).<br /><br />Anyone out there have a recipe to share – something I can make now and freeze, that Mr. Raisinhater can pop in the oven without too much difficulty? Preferably something healthy with lots of veggies?<br /><br />Also, is <a href="http://www2.blogger.com/%20http://en.wikipedia.org/wiki/Rawhide_%28song%29">that Rawhide song</a> from the title still stuck in your head? Yep, me too. Sorry about that.MeBethhttp://www.blogger.com/profile/03483285987073498332noreply@blogger.com5tag:blogger.com,1999:blog-16444590.post-19757993582929299642007-03-19T21:09:00.000-04:002007-03-19T21:10:25.852-04:00Same As It Ever WasThe journey was treacherous – the sidewalks were icy and slushy and I stepped in dog poo – but it was so worth it…<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKLx2lCShJX41kukBRkOQtbqyqab4L5O_Pa3jT7cCHu9jltA6olcUO_PLzn6RYC1QlAeFadKkBnDsKtn8fgjl5oBMfG9RguNkNSuMNrWrND3_9BqOo6QJluqxoyNp4-eFj1U8/s1600-h/IMG_3449.JPG"><img style="cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKLx2lCShJX41kukBRkOQtbqyqab4L5O_Pa3jT7cCHu9jltA6olcUO_PLzn6RYC1QlAeFadKkBnDsKtn8fgjl5oBMfG9RguNkNSuMNrWrND3_9BqOo6QJluqxoyNp4-eFj1U8/s320/IMG_3449.JPG" alt="" id="BLOGGER_PHOTO_ID_5043807708624356146" border="0" /></a><br /><br />The 2007 Shackburger!MeBethhttp://www.blogger.com/profile/03483285987073498332noreply@blogger.com3tag:blogger.com,1999:blog-16444590.post-30370360715012043432007-03-19T10:40:00.000-04:002007-03-19T10:44:36.601-04:00Let the Wild Rumpus BeginHoly shit, people - <a href="http://eater.com/archives/2007/03/breaking_eaterw_2.php">rumor has it</a> Shake Shack is opening today at noon. The <a href="http://www.shakeshacknyc.com/">official website</a> says 11 - 6. See you there!MeBethhttp://www.blogger.com/profile/03483285987073498332noreply@blogger.com0tag:blogger.com,1999:blog-16444590.post-9783915471466778432007-03-13T05:27:00.000-04:002007-03-13T05:38:15.211-04:00The Countdown BeginsA few weeks ago I started maternity leave.* I’ve still got about 6 weeks to go before my due date, but line cooking isn’t one of those jobs you want to do right up until you go into labor. Standing 11 hours straight, lifting heavy crap, trying to move quickly (ha!), trying not to sample the forbidden cheeses – no fun. I plan to go back in August or September but, until then, I’m spending my days lounging about on the couch gestating and thinking about my next meal.<br /><br />This is what I’ve been looking forward to…<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSMPyc_UrCZYtUcOvRQ6Vb5gauaZmZba5bj6902J2JwJ9gkgUOz5iKLUyYI5UMmJN4jXFCF_79C1RiqCyUbumwu2fmaKe3i22jzaMBXBI34-Fssz6x8YglJAigseXsrPmw4KQ/s1600-h/IMG_0283.jpg"><img style="cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSMPyc_UrCZYtUcOvRQ6Vb5gauaZmZba5bj6902J2JwJ9gkgUOz5iKLUyYI5UMmJN4jXFCF_79C1RiqCyUbumwu2fmaKe3i22jzaMBXBI34-Fssz6x8YglJAigseXsrPmw4KQ/s320/IMG_0283.jpg" alt="" id="BLOGGER_PHOTO_ID_5041340908409830818" border="0" /></a><br /><br />That’s right – only 8 more days until <a href="http://www2.blogger.com/%20http://www.shakeshacknyc.com/">Shake Shack</a> reopens. If you find yourself in line on March 21st behind a very pregnant woman with chunky ankles, stop and say hi!<br /><br />*I use the term “maternity leave” pretty loosely here, I just kinda stopped working and will start up again at some point in the future, hopefully at the same restaurant. The culinary world doesn’t typically offer a law firm-style multi month maternity leave package. Then again, I no longer work for a firm full of humorless soul sucking bastards, so I'm still regret-free in the career change department.MeBethhttp://www.blogger.com/profile/03483285987073498332noreply@blogger.com4tag:blogger.com,1999:blog-16444590.post-47579522867245056472007-03-05T08:28:00.000-05:002007-03-05T08:33:40.435-05:00How To Make Your Own Blue Pizza<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4DuKb0tig5luE4CuufJldWKOHpK5itH3_eV8R8bT1is0iXohKm5N-ThUKppMQoiBpRuhE-U8zKc_MTQ5GGaeEcfQ0RbEfdjR8HJcdX9idxMivX_WGWNpx_Oes3CBQRBTpuLg/s1600-h/IMG_3410.JPG"><img style="cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4DuKb0tig5luE4CuufJldWKOHpK5itH3_eV8R8bT1is0iXohKm5N-ThUKppMQoiBpRuhE-U8zKc_MTQ5GGaeEcfQ0RbEfdjR8HJcdX9idxMivX_WGWNpx_Oes3CBQRBTpuLg/s320/IMG_3410.JPG" alt="" id="BLOGGER_PHOTO_ID_5038433034166057106" border="0" /></a><br />Alas, my blue pizza didn’t take the prize, but the dough was nevertheless a winner around my apartment. I’ve had terrible trouble finding/developing a pizza dough recipe that produces sufficiently thin, stretchy, chewy, and crispy crust in my regular old oven. Finally, I found the ONE. Jeffrey Steingarten’s recipe in <a href="http://www2.blogger.com/%20http://www.amazon.com/Mustve-Been-Something-I-Ate/dp/0375727124/ref=pd_bbs_sr_3/102-9461300-8456922?ie=UTF8&s=books&qid=1173100614&sr=8-3">It Must’ve Been Something I Ate</a>. I should’ve known the curmudgeonly ex-lawyer would come to my rescue again.<br /><br /><span style="font-weight: bold;">Jeffrey Steingarten’s Pizza Recipe, but <span style="color: rgb(51, 51, 255);">Blue</span></span><br /><br />2 lbs (6.5 cups) flour, half all-purpose ubleached and half bread flour (preferably King Arthur brand, which is actually pretty tough to find in both Whole Foods and the dirty Gristedes on my corner).<br /><br />1.5 tsp. active dry yeast (or 1.125 tsp. SAF-Instant yeast)<br />1Tbsp. plus 1 tsp. salt<br />3.25 cups cold water<br />Olive oil and cornmeal for oiling/dusting<br /><span style="color: rgb(51, 102, 255);">Blue food coloring</span> (fancy professional kind from Williams Sonoma)<br /><br />I halved the recipe, making enough for two medium pizzas.<br /><br />First, I added the <span style="color: rgb(51, 102, 255);">food coloring</span> to the water until I got a deep shade of <span style="color: rgb(51, 102, 255);">turquoise</span>. I combined the flours, yeast, salt and water in the bowl of my mixer, stirring by hand until they stuck together in a very messy shaggy dough. I mixed (using the paddle, not the dough hook) on low for one minute and then high for 3.5, as he recommends. My dough formed a very loose ball at this stage, which I plopped on a floured cutting board to rest for 10 minutes. I divided it in half (again, I only made a half recipe), formed two balls, and let each rise on an oiled plate, covered with oiled plastic wrap, for three hours. Then I let them rise for four more hours in the fridge. I removed one from the fridge, shaped the pizza carefully, using cornmeal on the bottom to prevent sticking, topped it with sauce, mozzarella, bacon and gorgonzola and cooked it on the pizza stone in a 500 degree oven for about 10 minutes. (I preheated the oven for at least a half hour so the pizza stone got quite hot, and I think my oven temp was actually closer to 550 degrees.) The crust was thin and crisp without being too crackery, and it had a chewy bite. My next experiment - does it freeze?MeBethhttp://www.blogger.com/profile/03483285987073498332noreply@blogger.com1tag:blogger.com,1999:blog-16444590.post-72981882606953769352007-03-01T17:30:00.000-05:002007-03-01T17:35:19.333-05:00Blue Pizza!I made a blue pizza for the <a href="http://www.amateurgourmet.com/the_amateur_gourmet/2007/03/the_blue_food_p.html">Amateur Gourmet's Blue Food Contest</a>, check it out...<br /><br />The dough<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWcskIphub7Lh_Zzt7KJdToPb1B7EovxFRMC4uagIMkFD7qsj8kg8pbVXMt6GYXeLkYgr_4TXRoP-PhPGUwnMinetYPhiErfKybmgKpeehjG5nchXjaD60rO4T8JPUX3o0nXM/s1600-h/IMG_3405.JPG"><img style="cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWcskIphub7Lh_Zzt7KJdToPb1B7EovxFRMC4uagIMkFD7qsj8kg8pbVXMt6GYXeLkYgr_4TXRoP-PhPGUwnMinetYPhiErfKybmgKpeehjG5nchXjaD60rO4T8JPUX3o0nXM/s320/IMG_3405.JPG" alt="" id="BLOGGER_PHOTO_ID_5037087668897966850" border="0" /></a><br /><br />The pizza before cooking<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeYYf6eKcfvR6lFbMHTmcTRijlPoDxA3yaN2EqpX4YdeRvixOR_fUiLzqZBj37-IvUt_O8MJySZFEEAjDf5TDYB02MtmnORZU9-jIVzJ6AkZ6HFFkc3D4kpHmdgJs0s5m7jZk/s1600-h/IMG_3410.JPG"><img style="cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeYYf6eKcfvR6lFbMHTmcTRijlPoDxA3yaN2EqpX4YdeRvixOR_fUiLzqZBj37-IvUt_O8MJySZFEEAjDf5TDYB02MtmnORZU9-jIVzJ6AkZ6HFFkc3D4kpHmdgJs0s5m7jZk/s320/IMG_3410.JPG" alt="" id="BLOGGER_PHOTO_ID_5037087660308032242" border="0" /></a><br /><br />The finished product<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx5zXUQyH1hCyY5tjsvTuYBSPoQUkTOBcvFh9CZXgJQuOHqDYDxOlKGxHiRStM1fSCDaKRbNI6KqQa6m5p_rrn0Yq53PBV9OKvCENQr06434L8w26K8_FX9hz9mwlQyIlUf1I/s1600-h/IMG_3415.JPG"><img style="cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx5zXUQyH1hCyY5tjsvTuYBSPoQUkTOBcvFh9CZXgJQuOHqDYDxOlKGxHiRStM1fSCDaKRbNI6KqQa6m5p_rrn0Yq53PBV9OKvCENQr06434L8w26K8_FX9hz9mwlQyIlUf1I/s320/IMG_3415.JPG" alt="" id="BLOGGER_PHOTO_ID_5037087673192934162" border="0" /></a><br /><br />Will I win tickets to see <a href="http://www.blueman.com/">Blue Man Group</a>? We'll see what judge <a href="http://blog.ruhlman.com/">Michael Ruhlman</a> decides.MeBethhttp://www.blogger.com/profile/03483285987073498332noreply@blogger.com8tag:blogger.com,1999:blog-16444590.post-17927930878429708912007-02-28T10:21:00.000-05:002007-02-28T10:30:18.003-05:00Strip Steak for BruniThat saucy Bruni is at it again! <a href="http://events.nytimes.com/2007/02/28/dining/reviews/28rest.html?ref=dining">Today's one star review</a> of Robert’s Steakhouse in the Penthouse Executive Club may have just made <a href="http://www.chinagrillmgt.com/blog/">Jeffrey Chodorow's</a> head explode. Part of me wondered if I should be offended at his trivial treatment of the objectification of women and the fact that my subscription money is paying for his dinner at a strip club and blah blah Andrea Dworkin blah, but I just can’t take myself that seriously.<br /><br />Bruni. Makes me. Laugh.<br /><br />In other news, this sandwich made my heart sing with joyful glee.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiraYDyvzDB2q3kunN4_VSafLEhv6OeBRtLFXqq_UZVICVYGtkY93-CNl-RXK-n32fSjLUTqpevgPRiN3qMsoahZQJ3jPDZLuKkTnio0wv5BJr3jrUZ7otXUcPCgk31ACZKdZM/s1600-h/IMG_3422.JPG"><img style="cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiraYDyvzDB2q3kunN4_VSafLEhv6OeBRtLFXqq_UZVICVYGtkY93-CNl-RXK-n32fSjLUTqpevgPRiN3qMsoahZQJ3jPDZLuKkTnio0wv5BJr3jrUZ7otXUcPCgk31ACZKdZM/s320/IMG_3422.JPG" alt="" id="BLOGGER_PHOTO_ID_5036606817244408546" border="0" /></a><br /><br />Torta Milanesa de Pollo (with black beans, jalepenos, avocado, cheese, lettuce and tomatoes) from a secret location that I will not disclose! Wha ha ha ha ha ha.MeBethhttp://www.blogger.com/profile/03483285987073498332noreply@blogger.com0tag:blogger.com,1999:blog-16444590.post-48151914646490046242007-02-26T14:28:00.000-05:002007-02-26T14:39:22.296-05:00The Joys of PregnancyFoods I suddenly can't live without...<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMggfiiN42wXnx8NR7HLl0hZ0ZQ8e0xAqT1W5czjFhnO6y_07o1r3rbDmaw8pge55xRIPWToCUy9VXIWsF1U20zCXIouarQ0flzP_LKpDq7LmIOBvuF0VtLWOFJkD4zyr7eVU/s1600-h/IMG_3307.JPG"><img style="cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMggfiiN42wXnx8NR7HLl0hZ0ZQ8e0xAqT1W5czjFhnO6y_07o1r3rbDmaw8pge55xRIPWToCUy9VXIWsF1U20zCXIouarQ0flzP_LKpDq7LmIOBvuF0VtLWOFJkD4zyr7eVU/s320/IMG_3307.JPG" alt="" id="BLOGGER_PHOTO_ID_5035928332670724770" border="0" /></a><br /><span style="text-decoration: underline;"><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFTyWJbw9R_cmNb1Z8JoL4PPV2VhEjZ7Y2jUx1WvYldOcBVZCgxwwi0mY33iiSNq8-vNFmlLoQVJWqxPISycEHd4ocZGpAbtqkYvnODphSFhI91nG923CMuAjJtmvX-01uQ7g/s1600-h/IMG_3301.JPG"><img style="cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFTyWJbw9R_cmNb1Z8JoL4PPV2VhEjZ7Y2jUx1WvYldOcBVZCgxwwi0mY33iiSNq8-vNFmlLoQVJWqxPISycEHd4ocZGpAbtqkYvnODphSFhI91nG923CMuAjJtmvX-01uQ7g/s320/IMG_3301.JPG" alt="" id="BLOGGER_PHOTO_ID_5035928465814710978" border="0" /></a><br /><br />and, of course,<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFnwC3HyQ8iYiIfeQPVUJpKskQfoTAK9yyn1K1aXlt53NvI6DOboozbKRlSaqc1F_2tx9JUYMdw3tWfJAk1f0El5TdqxX8U3WbFkxLfiNpmjD3CupxMQyqHpXWnj5bxaDGh70/s1600-h/IMG_3395.JPG"><img style="cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFnwC3HyQ8iYiIfeQPVUJpKskQfoTAK9yyn1K1aXlt53NvI6DOboozbKRlSaqc1F_2tx9JUYMdw3tWfJAk1f0El5TdqxX8U3WbFkxLfiNpmjD3CupxMQyqHpXWnj5bxaDGh70/s320/IMG_3395.JPG" alt="" id="BLOGGER_PHOTO_ID_5035928336965692082" border="0" /></a><br /><br />Arby’s bacon cheddar deluxe with cheddar curly fries.<br /><br />No pickles at 2am, yet.MeBethhttp://www.blogger.com/profile/03483285987073498332noreply@blogger.com2tag:blogger.com,1999:blog-16444590.post-71253350159473787632007-02-22T09:24:00.000-05:002007-02-22T09:29:40.215-05:00Fire Up the Deep FryerSome of you may know of my fascination with extra-large <a href="http://en.wikipedia.org/wiki/Cephalopod">cephalopods</a>.<br /><br /><a href="http://news.yahoo.com/s/ap/20070222/ap_on_fe_st/new_zealand_colossal_squid_4">The largest colossal squid EVER was caught in Antarctic waters south of New Zealand earlier this month.</a><br /><br />Dr. Steve O'Shea, a squid expert at the Auckland University of Technology, said that "if calamari rings were made from the squid they would be the size of tractor tires."MeBethhttp://www.blogger.com/profile/03483285987073498332noreply@blogger.com3tag:blogger.com,1999:blog-16444590.post-39910497420048935992007-02-20T15:18:00.000-05:002007-02-20T15:40:29.177-05:00Vegetarian Lasagna<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx_tycsSLcpSDd64U5BtkNxqPGRnWp9R5QjvNrGvxIGtJCFay48DtOYZGpIBysb3k4iMzkkyFBjJNx2CxPHAjgflOH26GttureNkFa4BCgTIsGV-3hOOctS47-1exyvXoUGx8/s1600-h/IMG_3391.JPG"><img style="cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx_tycsSLcpSDd64U5BtkNxqPGRnWp9R5QjvNrGvxIGtJCFay48DtOYZGpIBysb3k4iMzkkyFBjJNx2CxPHAjgflOH26GttureNkFa4BCgTIsGV-3hOOctS47-1exyvXoUGx8/s320/IMG_3391.JPG" alt="" id="BLOGGER_PHOTO_ID_5033714837574398098" border="0" /></a><br /><br /><br />Some days you are lazy, and you don’t want to spend hours standing over simmering sauce and bubbling béchamel; instead you want to take a nap. Other days, you watch too much Molto Mario and everything must be homemade and fresh and organic and you want to spend the whole afternoon in the kitchen, teensy as it may be. Fret not, mercurial reader, lasagna is there for you whatever your mood.<br /><br />It all started with <a href="http://www2.blogger.com/%20http://www.epicurious.com/recipes/recipe_views/views/102199">this Epicurious recipe</a> and a last minute vegetarian dinner party. Four elements – marinara sauce, no bake noodles, spinach with pesto, and creamy cheese – make up the basic recipe. In a pinch, you can easily make the recipe as written, using jarred sauces and ricotta mixed with parmesan for the cheesy layer, and it’s really pretty tasty.<br /><br />If you have the time, though, this recipe is the perfect springboard for creating your own lasagna. The key to the homemade version is the béchamel or, since this dish is Italian, besciamella, sauce.<br /><br />And I have something to say about béchamel. Frankly I'm just sick and tired of hearing people complain, lambasting it as some kind of deadly liquid fat, acting like it's impossible to make, moaning about cream sauce and cholesterol. Just stop it right now, because béchamel's bad rap is totally undeserved. Do the math – this lasagna recipe uses 4 T of butter, 3 cups of milk, and makes 8 to 12 servings. That’s about 1 teaspoon of butter per serving. And milk – milk is good for you! Milk is healthy. Who can argue with milk. So I say bring back the béchamel as the new health food!<br /><br />(steps off soapbox)<br /><br />Here's the recipe.<br /><br />I started by making a double recipe of marinara and a single recipe of pesto<br /><br /><span style="color: rgb(153, 0, 0); font-weight: bold;">Dad's Marinara</span><br /><br />2 cloves garlic, minced<br />1 large yellow onion, diced<br />3 T olive oil<br />1 28 oz. can diced tomatoes<br />1/4 tsp. crushed red pepper flakes<br />1 tsp. dried oregano<br />1 tsp. dried rosemary<br />1 tsp. dried parsley<br />1⁄2 tsp. salt<br />1⁄2 tsp. black pepper<br /><br />Drizzle oil into a medium size saucepan over medium-low heat, add onions and garlic and sauté until translucent, approximately 10 minutes. Add tomatoes, increase heat to medium, and cook for 5 minutes, stirring occasionally. Add the herbs, salt, pepper, and crushed red pepper flakes, stir and cook for 15 more minutes (still stirring occasionally) or until sauce has reached desired consistency.<br /><br /><span style="font-weight: bold; color: rgb(0, 153, 0);">Simple Pesto</span><br /><br />2 small bunches basil<br />2 cloves garlic<br />1/3 cup pine nuts<br />½ tsp salt<br />olive oil<br /><br />Add garlic and salt to mini food processor, process until minced, add other ingredients and process until desired consistency is reached. Alternatively, mince the ingredients by hand and mix together. Mix pesto with two 10oz. packages of frozen spinach (thawed and drained).<br /><br />Next, prepare the béchamel sauce.<br /><br /><span style="font-weight: bold;">Béchamel</span><br /><br />4 T butter<br />4 T all-purpose flour<br />3 cups milk, scalded but not boiled<br />salt to taste<br /><br />Melt butter in a medium sized saucepan and add the flour. Cook until bubbling and golden brown, stirring constantly. Add milk and lower heat – do not allow the sauce to boil. Keep at a low simmer until sauce has thickened and coats the back of a spoon.<br /><br />I added at least ½ cup grated parmigiano reggiano to the béchamel just before taking it off the heat and then let it cool a bit (it will thicken) in preparation for assembly.<br /><br /><span style="font-weight: bold;">Assembly</span><br /><br />Layer as follows:<br />1.) Marinara<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEill9F3HY0kuJ5Alrm6FRVMsq5_d3zwUJ7LaKjI_hKTm1_IiDrl7mVeirjs6MLL5_IsY5LI-eTPaqzx_6gXijSyJXiNZYY2jYjRisoTmgujfhUi0giJyeAMrwAAIlQoay_X7rI/s1600-h/IMG_3381.JPG"><img style="cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEill9F3HY0kuJ5Alrm6FRVMsq5_d3zwUJ7LaKjI_hKTm1_IiDrl7mVeirjs6MLL5_IsY5LI-eTPaqzx_6gXijSyJXiNZYY2jYjRisoTmgujfhUi0giJyeAMrwAAIlQoay_X7rI/s320/IMG_3381.JPG" alt="" id="BLOGGER_PHOTO_ID_5033714197624270946" border="0" /></a><br /><br />2.) Noodle<br />3.) Spinach<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGTMQa4JnYvvoqe48h3OmJz72nNPhi3RI02iSSFGNgfYvj2ulChrEuDOTidMrYW6PharLaPZAI8wO4cfbTFxRW8N1CBYfs1ZVcB-ONE9xUrEK2KQRZ8hdY6M7RWSD07X9LPb0/s1600-h/IMG_3382.JPG"><img style="cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGTMQa4JnYvvoqe48h3OmJz72nNPhi3RI02iSSFGNgfYvj2ulChrEuDOTidMrYW6PharLaPZAI8wO4cfbTFxRW8N1CBYfs1ZVcB-ONE9xUrEK2KQRZ8hdY6M7RWSD07X9LPb0/s320/IMG_3382.JPG" alt="" id="BLOGGER_PHOTO_ID_5033714189034336338" border="0" /></a><br /><br />4.) Bechamel. Repeat 3 or 4 times, ending with noodle. Add one more layer of marinara.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_9ARZdG0vpyoFviiA9Hg1X7oTfbMtAFoy_w95mIwfgUSGcJW5V-BzF6BkRkJ9lLeEGqx2dFN3EDIpZVwCfsVSQJkF-SynAUB7RR4E3u3QBi6TzH2jL3skW-JRn1SgvCCOPWA/s1600-h/IMG_3386.JPG"><img style="cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_9ARZdG0vpyoFviiA9Hg1X7oTfbMtAFoy_w95mIwfgUSGcJW5V-BzF6BkRkJ9lLeEGqx2dFN3EDIpZVwCfsVSQJkF-SynAUB7RR4E3u3QBi6TzH2jL3skW-JRn1SgvCCOPWA/s320/IMG_3386.JPG" alt="" id="BLOGGER_PHOTO_ID_5033714833279430786" border="0" /></a><br /><br />Bake, covered with foil, for 35-45 minutes at 350 degrees. Remove foil and top with shredded fontina cheese. Bake for 10 more minutes and then broil for 3-5, until top layer of cheese is crispy and brown. Let sit for at least 10 minutes before serving. Makes 8 - 12 servings (twice amount shown in photo above).<br /><br />If you're not having vegetarians over for dinner, just substitute browned hot Italian sausage for the spinach pesto mixture and/or bolognese for the marinara.MeBethhttp://www.blogger.com/profile/03483285987073498332noreply@blogger.com1tag:blogger.com,1999:blog-16444590.post-68680634287863431742007-02-12T11:52:00.000-05:002007-02-11T23:22:09.232-05:00Or Perhaps the Alien Invaders are to Blame?For the past week I’ve been eating grapefruit for breakfast and it’s far sweeter than I remember. It’s been a few years since I’ve had a grapefruit, but certainly not long enough for it to have evolved all Darwin-style into a more yummy citrus product. I am suspicious, and I’ve narrowed it down to a few possibilities…<br /><br />1.) Grapefruit is actually getting sweeter.<br /><br />There’s some genetic engineering hocus pocus going on and they’re cross breeding grapefruit and Skittles to create a more delicious breakfast for me.<br /><br />2.) Fresh Direct has special grapefruit.<br /><br />Unlikely, because I’m just buying the cheap one from Fresh Direct; it’s not even organic. For the sake of science, I’m going to purchase a grapefruit from Whole Foods and one from the dirty Gristede’s on the corner and have a little taste test. I’ll report back.<br /><br />3.) It’s not you, it’s me.<br /><br />Perhaps my palate has changed? Is this part of some bizarre adult rite of passage signifying that I’m now mature enough to appreciate what was once a very unpleasant tasting food? If this is the case, please send gifts. (One of those grapefruit knife/spoon combo things would be particularly appropriate.)<br /><br />4.) Global Warming<br /><br />I don't know how, but I'm sure it's to blame for this too.MeBethhttp://www.blogger.com/profile/03483285987073498332noreply@blogger.com5tag:blogger.com,1999:blog-16444590.post-67162452643496509732007-02-09T08:15:00.000-05:002007-02-09T08:23:02.541-05:00Simple SaladSometimes you can create pretty interesting combinations just by trolling through the fridge for random odds and ends. For example, the other night I made a surprisingly delicious salad of sliced cucumber, blood orange <a href="http://en.wikipedia.org/wiki/Supreme_%28cookery%29">supremes</a>, and basil.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoqy5DiiGrN277pXG7lo6AxPw6BSXcStzi18ZSbwxcNMulX6ZQps618RCTHgSZfv9V079IQ4TNNxtY-SREQS0ZB07P58wxMfsiwRUE8X3zjMxuJdYaf1gjrESMPzvVJu0c5nw/s1600-h/IMG_3327.JPG"><img style="cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoqy5DiiGrN277pXG7lo6AxPw6BSXcStzi18ZSbwxcNMulX6ZQps618RCTHgSZfv9V079IQ4TNNxtY-SREQS0ZB07P58wxMfsiwRUE8X3zjMxuJdYaf1gjrESMPzvVJu0c5nw/s320/IMG_3327.JPG" alt="" id="BLOGGER_PHOTO_ID_5029524319588069378" border="0" /></a><br /><br />Just toss together the above ingredients, along with some olive oil, salt, and lemon juice if you need extra acidity. I served it with SPICY chicken and the flavors were very refreshing. I would've subbed mint for basil but it's about negative 500 degrees right now and there was no chance I was going back outside just to spend $3 on mint.MeBethhttp://www.blogger.com/profile/03483285987073498332noreply@blogger.com3tag:blogger.com,1999:blog-16444590.post-1170857135112561532007-02-07T09:02:00.000-05:002007-02-07T09:05:35.130-05:00The Sound of 2,000 Samurai Swords Crashing to the GroundThere’s nothing I enjoy more than a <a href="http://events.nytimes.com/2007/02/07/dining/reviews/07rest.html?ref=dining">Bruni Steakhouse Smackdown</a> (password required). In case you haven’t made it through the <a href="http://nytimes.com/">Times</a> today, Bruni gave Jeffrey Chodorow’s <a href="http://www.chinagrillmgt.com/kobeClub/main.cfm?pp=0">Kobe Club</a> a deadly “Satisfactory,” finding that “it presents too many insipid or insulting dishes at prices that draw blood from anyone without a trust fund or an expense account.” Bruni correctly reasons that if you’re going to charge hundreds of dollars for beef and go through the foolishness of hanging 2,000 samurai swords from the ceiling, the food better be outstanding. It wasn’t, thus the dreaded “Satisfactory” (why mince words, change it to Sucks!)<br /><br />While we’re on the subject of <a href=" http://en.wikipedia.org/wiki/Kobe_beef">Kobe beef</a>, anyone else out there dream of being reincarnated as a <a href=" http://en.wikipedia.org/wiki/Wagyu"> Wagyu cow </a>? Daily massages and ample feedings of beer to fatten up? Yes please.MeBethhttp://www.blogger.com/profile/03483285987073498332noreply@blogger.com2tag:blogger.com,1999:blog-16444590.post-1170441875197941602007-02-02T13:42:00.000-05:002007-02-02T13:44:35.240-05:00Get Your Can Openers ReadyLook at the treasures I just added to my cookbook collection…<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/x/blogger/5044/1291/1600/154900/5841.jpg"><img style="cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/x/blogger/5044/1291/320/964161/5841.jpg" border="0" alt="" /></a><br /><br />And a closeup of my favorite…<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/5044/1291/1600/5847.jpg"><img style="cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/x/blogger/5044/1291/320/483642/5847.jpg" border="0" alt="" /></a><br /><br />A big thank you to <a href="http://hrblogs.typepad.com/skat_and_the_food/">s’kat</a> who sent me these terrific books as part of her bookshelf cleanout project. I love old cookbooks and I can’t wait to start tearing through these. <br /><br />Frankfurter casserole, anyone?MeBethhttp://www.blogger.com/profile/03483285987073498332noreply@blogger.com5tag:blogger.com,1999:blog-16444590.post-1169606650946324802007-01-23T21:41:00.000-05:002007-01-24T10:40:35.586-05:00Look for the Beauty Within<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/x/blogger/5044/1291/1600/66262/IMG_3266.jpg"><img style="cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/x/blogger/5044/1291/320/420594/IMG_3266.jpg" border="0" alt="" /></a><br /><br />Oh bananas, I’m so sorry, I had such plans for you. Laying on a bed of grape nuts, enjoying healthy smoothies, a nutritious snack on the way to work. But I let you languish, alone, in the bowl in the corner. I didn’t notice you. I (gulp) forgot. My cruel husband, who frowns on even a single brown speckle, scorned you a week ago as long past your prime. Don’t despair - I can, I will, I must make it up to you. There’s still time for us…<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/x/blogger/5044/1291/1600/749891/IMG_3285.jpg"><img style="cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/x/blogger/5044/1291/320/951398/IMG_3285.jpg" border="0" alt="" /></a><br /><br />Banana Cake!<br /><br />Adapted from <a href=" http://www.epicurious.com/recipes/recipe_views/views/102982">this recipe</a> to include extra chocolate instead of those pesky potentially healthy walnuts. Great to bring if you’re a dinner guest because your hosts can store it and eat it for breakfast the next day rather than feeling obligated to serve it that night. If gifting, decorate the top with drizzles of melted chocolate.MeBethhttp://www.blogger.com/profile/03483285987073498332noreply@blogger.com5tag:blogger.com,1999:blog-16444590.post-1169205219886714412007-01-19T06:07:00.000-05:002007-01-19T06:13:39.900-05:00Could This Be LoveWhile watching the <a href=" http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_31740,00.html?rsrc=search ">Vinegar/Sauerbraten episode</a> of Good Eats I heard Alton Brown mention that as far as he’s concerned, raisins are ALWAYS optional. Could I have found my soulmate?MeBethhttp://www.blogger.com/profile/03483285987073498332noreply@blogger.com4tag:blogger.com,1999:blog-16444590.post-1168881737351736402007-01-15T12:15:00.000-05:002007-01-15T12:22:17.386-05:00Trust Me, I Deserve ItIt’s been a nasty nasty week and a half here in the land of Raisinhater, and yesterday was my birthday, and today is my wedding anniversary, and it’s cold and rainy, and I’m pregnant. I say all this to justify the breakfast I made for myself today. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/x/blogger/5044/1291/1600/949347/5734.jpg"><img style="cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/x/blogger/5044/1291/320/304712/5734.jpg" border="0" alt="" /></a><br /><br />Yes, biscuits with sausage gravy.<br /><br />I posted this recipe <a href=" http://holdtheraisins.blogspot.com/2006/01/one-good-way-to-ruin-your-new-years.html">about a year ago</a>, but reading about <a href=" http://monasapple.blogspot.com/2007/01/egg.html">Mona’s breakfast at Egg</a> started me thinking about it again. Irresistible. Almost delicious enough to wipe away the horrors of last week. Probably one more dose tomorrow and I'll be good as new.<br /><br />Thank you all so much (on behalf of the whole Raisinhater family) for your good wishes and congratulations! Soon there will be quite a bit more posting and time to cook, as I'm starting maternity leave at the end of the month. It's a bit early, but the working as a line cook during my last few months of pregnancy sounds like a pretty bad idea. Instead I'll be going in to the restaurant occasionally to help out and spending lots of time at home playing around with food.MeBethhttp://www.blogger.com/profile/03483285987073498332noreply@blogger.com4tag:blogger.com,1999:blog-16444590.post-1167881919522794812007-01-03T22:34:00.000-05:002007-01-03T22:38:39.536-05:00Eating for TwoWe Raisinhaters have been keeping a big secret for a while now. Check it out…<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/x/blogger/5044/1291/1600/867259/5669.jpg"><img style="cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/x/blogger/5044/1291/320/525505/5669.jpg" border="0" alt="" /></a><br /><br />Those little red things are the toes of my clogs. They’re obscured by six months of pregnant belly. The worst thing about being pregnant – no gorgonzola. The best (but also sometimes worst) – the superhuman sense of smell. I can tell what the neighbors are cooking for breakfast (usually, burnt toast). At work, I can tell from across the room when it's time to take the beets out of the oven. <br /><br />The young Raisinhater (a boy!) is due in late April and we’re very excited for his arrival. We’ll be hosting a wine and gorgonzola party approximately 30 seconds after he is born. You’re all invited.<br /><br />Happy New Year!!MeBethhttp://www.blogger.com/profile/03483285987073498332noreply@blogger.com9