Archive | March, 2012

Lurve yourself

30 Mar


Warning. If you are a person who is bitter and hates it when people get serious and talk about shit like self-respect don’t read this entry or you may decide you hate me. I probably would have bypassed the following reading at points in my life. I’m about to get a little self-indulgent here. Fair warning. I promise to get back to sarcasm and self deprecating banter soon. I’ll bring back the dark gothiness too. Patience.

We are making a toast and celebrating today. We’re celebrating me and you. You and me. Good stuff has been happening.

I had decided this year I am dating my career. Taking it out, spending quality time with it, dressing it up. It gets lonely at night sometimes, dating one’s career, since it is always working. It’s not too snuggly. But it always comes home at night-except when it has night shoots that is.

My plan has started paying off.

I got a new manager. I have been booking work. I joined the union. I am being An Actor.

On the non-acting front, I’m a writer now too, y’all! My first review evah, that’s eeeevvvvaaahhhh, got published yesterday here.

And now some vocabulary, courtesy of’s word of the day: Eudemonia 1. Happiness; well-being.
2. Aristotelianism. Happiness as the result of an active life governed by reason.

Eudemonia. It’s what I’m feeling.

I’d made my career my raison d’etre, which is a reason I was governing my life by, not straight up reason itself, but it has led to some degree of happiness. So naturally the next step will be to marry it. I’m gonna propose. Keep you posted on how that works.

In the meantime I took me, my career, and my state of eudemonia out. With a friend.

We went that evening to the nearby Rockwell to celebrate. I love their glowing walls you see behind my glass of rose in the main picture.

So if I can wax even more philosophically I think good things are happening because I had enough respect for myself to make me and my career the number one thing for a while.

You should to. Love yourself. Take care of yourself. It’s good for you and it’s good for the world.

Go out and make a toast and a roar to yourself, you deserve it.

If you want to stay in, however. Here is an Ellen-ified traditional. Cause this ain’t no cooking blog without a freakin’ recipe:
Un-totally-classic Martini, the Ellen way
2 ounces vodka
1/2 ounce dry vermouth
Lime twist
The lime makes it Ellen. Stir that mofo. Sip. Don’t swill. Smile to yourself and think “life is on its way”.

Eggs in a nest

28 Mar

Well, duh, that’s way they are supposed to be.
But what if the eggs are the nest? Crazy, dude.
Do it.

I think maybe I spread the egg whites a bit thin on the bottom. Unexpectedly the yolk formed a layer at the bottom of the nest. I accidentally broke the yolk before depositing it in its nest so that probably played a part in this too.
But if you are into striped food(I am!)this is actually pretty nifty:

That was the nest, bisected.

Eggs in a Nest(from the 1964 version of the Joy of Cooking by Irma S. Rombauer andarion Rombauer Becker)
Heat oven to 350. Beat egg white til good and stiff. Like I like my drinks.
That’s a lie. About the drinks. Because I’m a total lightweight.
But the egg whites, yes. Beat em’.
Pile in a sprayed dish, make a hole for the yolk and add it in, bake until set, ten-ish minutes. Season to your taste with freshly ground sea salt and pepper.

I hate yogurt!

24 Mar

When I think of Spaceballs, the main things I remember are the line “I hate yogurt!”(Yogurt being Yoda) and that they go plaid speed.

Fashion and food. All that really stuck with me. I am a very deep individual.

Oh, wait now I am remembering Pizza the Hut.

Food again.

My first memory after I had brain trauma was food too. Egads.

Oh, wait, yogurt. Sorry.

I do strongly dislike it. But it can be used for good instead of evil in baked goods and being as such I bought some to make banana bread. Then was faced with trying to decide what to do with the remainder.
So I called my lover for help.
That’s Ellen-glish for “I consulted How to Cook Everything Vegetarian by Mark Bittman”.

He told me to make the Indian-style Omelet and I agreed, but only if I could keep the lights on.

Indian-style Omelet (Ever-so-slightly-altered from Mark Bittman’s How to Cook Everything Vegetarian)
2 eggs
1 Tbsp. milk
freshly ground black pepper
olive oil spray
1/4 c. yogurt
1 cup spinach
1/4 tsp. cumin + small amounts of cardamom, cinnamon, cloves, nutmeg and fennel-I am pretty particular about these spices and so are lots of folks so use more of what you like, and less of what you don’t
1 oz. diced reduced-fat swiss cheese
Heat that yogurt over medium-low, then add the spinach, spices, salt and pepper(grind that shiz-nit fresh, fo realz). Cook until spinach is wilted then add cheese. It would be more Indian if you have paneer but since we don’t all have fresh cheese at the ready…and by we I mean me.
Set aside.
Spray skillet with olive oil and heat over medium-high. Whisk eggs, milk, salt, and pepper(yes, freshly ground). Pour into skillet and make an omelet however suits your fancy. Just be sure to put your yogurt-spinach mixture down the middle before you fold it or roll it.

Love, pie

21 Mar

I wrote me a guest-blog! Which is good since I am back to being a crazed actor this week.
Audition here!
Interview there!
Don’t be late to class!
Memorize these lines stat! Then be prepared to improv and throw em’ all away.
Not quite time to make pie which is why I am grateful that my beautiful friend Sabrina, whose blog MiBoSo tells us how to balance our lives, posted the article I wrote for her about my pie.
This is the pie someone is probably gonna marry me for.
It’s that good.
Go here and read.

Waffle Week Day 6: dessert last

17 Mar

Today is the last day of waffles! My fondest hope is that you will go get a waffle iron already because so very much can be done with it. I didn’t even get to waffling sandwiches. Which if you do you should spread pimiento cheese between two pieces of buttered bread and waffle away.
After you waffle that sandwich, then you can make dessert. Like a proper sentient creature does.

Oh yes. Cookies.

At some point maybe I’ll try waffling actual cookies. Crazy thought. They’d have to be soft ones.
In the meantime I found this recipe for Chocolate Tic-Tac Doughs in the Pillsbury Poppin’ Fresh Homemade Cookies book I’ve had since sixth grade.

Poppin’. These better be some groovy snacks.

Please note my initial attraction to this recipe came from the words “dough” and “chocolate”. Done. And done. And how.

The recipe claimed they were “especially delicious eaten warm”. I must disagree. I may be the only person I know who can do without chocolate that has been heated. To me this dilutes the chocolate taste. I tasted a hot one and it was meh. Maybe it would be better with butter. Everything is better with butter spread on it.
I chilled the remainder of the cookies. Once chilled, the chocolate and the almond flavor from the extract really stood out. Then I got a bowl of ice cream and some Reddi-whip. I put a cookie at the bottom of the bowl and layered with stuff on top and let the cookie soak up some of the melt-y creams. I layered in more cookies. This was like a smashing chocolate cookie trifle. Yeah, baby. Do this. I’ll give you the recipe:
I halved and altered this a bit based on what I had. And to make it healthier-ish.
Chocolate Tic-Tac Doughs(based on a the Pillsbury Poppin’ Fresh Homemade Cookies recipe)
1 T. +1 tsp. splenda half bown sugar blend
1 T. Smart Balance
1 1/2 tsp. almond extract
1 1/2 tsp. plain unsweetened almond milk
2 T. beaten egg
1 T. whole wheat flour
4 T. + 1 tsp. white flour
2 tsp. dutch process cocoa powder
1/2 tsp. baking powder
Blend sugar, Smart Balance(if you have butter on hand, use it), almond extract, almond milk and egg. Do not fear the curdled look.
Blend remaining ingredients then stir in until well mixed. Drop by the teaspoon on heated and sprayed waffle iron.
Cook. Chill. Eat. Repeat.

Question of the day: How do you take your chocolate? Hot? Dark? Milk-y? Chip form? And am I the only one who can do without heated chocolate?

Waffle week day 5: Cause I could

16 Mar

I used leftover egg/milk mixture from my housewife waffles to waffle-ify a cracker. A bran cracker. Oddly good. With butter. Duh.



Waffle Week Day 4: housewife waffles

15 Mar

Today we are waffling French toast! It’s like the ultimate lazy person’s way to waffle.
Or the harried housewife’s genius, clever way to impress her husband. Her children who will compliment her cooking then go brush their teeth without having to be told to, whilst the hubby tells her she’s perfect and he’s going to give her a little extra pin money this week. Go out with the girls and have a malted, honey.
At least, this is the sort of scenario I imagine reading vintage cookbooks.
Sounds goddawful.

I made this from the General Foods Kitchens Cookbook

Written by The Women of General Foods Kitchens.

Because the Men of the Kitchens were busy dicking off.

This cookbook is a 1959 treasure, it is. A 50’s housewife cookbook. I love these because occasionally when stressed I have the fantasy that I’d be perfectly content to stay home and look pretty and cook meals for a man. But really, I wouldn’t. I’d get bored.

Although I do like to cook for the men in my life.

Incidentally, that is a bit of limoncello in the shot glass in the picture. To be sipped, not shot.

I’m ladeeeee!

Mad Men waffles, anyone? Good lord, if only I was making these for Jon Hamm. Not even as his wife, but as his fellow St. Louis native turned actor buddy. That sounds good…

Bread n’ Butter Waffles(adapted from The General Food’s Kitchens Cookbook)bread(duh)
Butter(ditto that)
3/4 cup almond milk
dash of salt
1 egg, slightly beaten
Butter your bread and mix the remaining ingredients. Dip bread in mixture then cook on waffle iron. Awesomeness abounds.

Waffle Week Day 3: my normal eats all in one waffle. or not. fail.

14 Mar

Things I consume on an almost daily basis:
cottage cheese
protein powder
Also in the mix:
vanilla extract
So what would my favorite work-a-day foods taste like blended and cooked on a waffle iron?
I couldn’t tell you:

I am sure Janetha, writer of the lovely blog Meals and Moves from which this recipe came, could.
I was all ready to dig these Protein Waffles and I am blaming failure on the fact that when I made this I was but a fledgling waffle-woman. However!

Wise wise Janetha of the rock-hard abs said I could make it into pancakes instead.
So I did. With the remainder of the half-recipe of batter I’d made. Then I decided to get cocky and flip the first pancake. More fail.
That fail was totally my fault. So I did not take a picture.
Trying not to dwell on my shortcomings.
Finally I managed one pancake:

Pretty much equal parts oats, protein powder, cottage cheese and egg whites with flavorings added.

Perhaps too much of a good thing just overwhelmed my waffle maker.

Perhaps my waffle maker is acting up because it wants a name. It just wants to be loved too. I will have to dwell on this.

On to what we should all really care about: taste.
Seeing as I love all these ingredients, the fact that it tasted delectable makes sense.
Ah, logic.
If I continue to follow logic I wouldn’t name my iron. I’d buy a new waffle iron-I’m pretty sure the reason I’ve been having sticky issues is simply that it is really, really old.

Do tell me, o blog readers: have you named any household appliances?

Waffle Week Day 2: why has no one else done this

13 Mar

Next time I’ll use more than one egg.
But seriously. Why has no one else extolled the joys of being able to cook an egg like this? I think it’s pretty friggin’ awesome. Oh yes I do.
So get out your waffle iron and get to wafflegging!
Wafflegging. It’s the verb to know in 2012.

In case you were curious, the 2011 noun was piedenfroid.

Know it.

Gateway: Waffle Week!

11 Mar

It’s here! The long awaited waffle week hath arrived!
Lest anyone think this week was influenced by a recent spate of waffles on Bon Appetit or the kitchn’s sites, I’ll have you know I conceived this idea ages ago here, on May 23rd 2011 to be precise, and have been hoarding waffle recipes ever since.

Neither a joiner nor a follower. Just an accidental follower.

I must confess I amassed these waffle recipes over an embarrasing length of time. A girl can only waffle so much. Or can she?

The debate wages on.

A great deal of things are waffle-able, and the waffle-ization improves not only taste, but the also appearance. The looks of food can be highly influential on how we perceive their taste. Check out my science-y post here for more on that.

By the way, Webster definition of science-y is science lite.

Disclaimer: the previous statement is in fact false.

I wanted to see just how far I could push myself with the waffler. Cause I’m a doer. But this did not happen suddenly. There was a gateway waffle. The waffle that started it. I’m warming y’all up with that before I push the hard stuff.

Who better to get us loose and easy than my lovah, Mark Bittman.

Everyday Buttermilk Waffles(adapted from How to Cook Everything Vegetarian by Mark Bittman)
1/2cup flour
1/2 cup oatmeal
Pinch of salt
1 Tbsp. sugar
3/4 tsp. baking soda
14 Tbsp. buttermilk
1 egg, separated, white beaten into sweet surrendering soft peaks
2 Tbsp. melted smart balance light
1/4 Tsp. vanilla extract
Mix the flour, oats, salt n suga. The soda too. Don’t you forget it.
In another bowl mix the butta milk, egg yolk, melted pseudo-butta(smart balance) and vanilla. Stir liquid into dry and fold in egg white. Cook according to waffle maker instructions. Who am I to tell you how to work your iron. That’s a personal choice.