Eh
4 Sep

Its not quite what I had envisioned, but it’ll do (pig).
28 Aug
Well, they certainly don’t look like these, but they’ll do. Practically perfect.
Katey and I (mostly Katey) made these blue macaroons with chocolate ganache last night, and they were successful except that I accidentally grabbed milk chocolate chips and the ganache totally didn’t work. I left a bowl of it out overnight and it kind of hardened, making this photo possible but not really lending anything to the taste.
Determined to try again, I made chocolate macaroons with peanut butter filling tonight, all by myself. It was nerve-wracking. Every time I thought it wouldn’t work, it would. And these are what I came up with:
Cute, huh?
Here’s the recipe I used. I figure you can’t go wrong with Martha, right? But I think there’s a lot of room for improvement and I need a couple more tools (a better pastry bag attachment, for example) in order to make them perfect. I’ll probably be bringing future variations to an event sooner or later… maybe yours?
26 Aug
Just woke from a dream in which I mis-used the word “literally” in casual conversation with President Barack Obama. Of course he called me out on it and I was completely humiliated, but then he said he liked my style and offered me a job.
25 Aug
After reading The Help, I grew curious as to how my grandparents raised seven children without lots of help. I called my mother immediately to ask- wondering if there was some element of that story in our family history.
Turns out, my mom and my aunties and uncles weren’t raised by African-American Southern domestic servants, but my grandmother was. That prompted the question, “Then how did she ever learn to cook?!”
My mom says that when my grandparents got married, my grandfather told my grandmother that if she could read, she could cook – and he bought her a cookbook.
Brilliant. And so true.
That’s just something I’ve been thinking about as I ponder my upcoming macaron adventure, and as I’ve been scouring TasteSpotting for dinner ideas. I’m roommate-less this week and have been literally fending for myself for 48 hours. It’s not THAT fun to cook for yourself, but there is fresh produce all over our kitchen, literally dying to be cooked.
This week’s eggplant and zucchini were nearing their expiration dates, but thankfully, Smitten Kitchen just posted a recipe for eggplant salad toasts and I found this recipe for zucchini and summer squash risotto. The toasts are just a great alternative to a tomato bruschetta and would be GREAT for entertaining. The risotto was also delicious- and I’ll probably be eating it for the rest of the week because it made a ton!
24 Aug
Just kidding. End credits of the latest episode of Hung. This video matches the episode perfectly.
24 Aug
I can’t decide if reading 13 books in one summer is a lot or a little. I also can’t believe that I’ve spent the summer reading about serial killers, disease, and maids.
“Genre” #1: Serial Killers
I wish that had wrapped up the list of morbid tales, but unfortunately, it does not. We now move over to the second genre, but if I consider HIV/AIDS to be a serial killer, then I suppose The Plague should also be in that category…
“Genre” #2: Servitude (through the ages)
“Genre” 3: Miscellaneous
In conclusion, here are the major takeaways:
23 Aug
I have said this once, and I’ll say it again: if you’re going to volunteer at events for organizations you don’t know very well, it’s best to sign up for the ones that are based on food and that feed you.
Last night, Heather and I volunteered at the Neighborhood Farmers Market Alliance’s annual fundraiser, “The Incredible Feast: Where the Farmers are the Stars“. The event paired some of Seattle’s best chefs with local farmers who provided the raw ingredients for all the dishes.
We were assigned to help out with the “Celebrated Chefs” booth, enrolling people in the free program and giving away free cookbooks! Celebrated Chefs seems like a pretty cool program: sign up and every time you dine at one of the participating restaurants, 5% of your final bill is donated back to the NFMA. Plus, recipes from all the participating restaurants are featured in the free cookbook- which is this really nice yearbook-sized hardcover.
We managed to sample just about everything that the 28 chefs were serving up. We ate fish eggs, tuna pate, duck galantine (served by the very very cute owner of Rain Shadow Meats), roasted fingerling potatoes and Foraged & Found mushrooms, a really delicious rice pudding with peaches, an awesome lamb kabob, a yummy roasted corn and cucumber soup with a hot pepper, an heirloom tomato panzanella (you know how I feel about a good bread salad) and a beet salad that ended up being my favorite- probably because we were stationed right across from it and were forced to stare at it for two hours.
Also of note: the guys serving up the food from Marjorie (newly relocated to Capitol Hill) were super cute – as were the reps from Tiny’s Organics. Also, there are still people out there who don’t own computers, and I think that’s fantastic.
21 Aug
A lot of delicious stuff has been coming out of our kitchen lately. I have no pictures to prove it, so you’ll have to trust me. Here are a bunch of the recipes that I’ve enjoyed- maybe you will too!
Bon appétit!
On another note, I have been remiss in my blogging- mostly because I’m feeling uninspired but ALSO because I have been devouring some really great books, which I will post about soon in a recap of my summer reading list.
Love