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STL I <3 U

10 Jul

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TOTES forgive me for, like, my cray use of stuff like <3's, but I just luv my hometown-you can find a beginner’s guide to my fave StL places here.
But I also went to new places this time and the new places convinced me of one thang.
I luv StL even mo because it is ON the craft cocktail thang.
2 many ccktls explain y I’ve devolved 2 so many abbr. words.

Okay, time lapse, I am better now. Bear with me and this post, for there is a drink for you at the end of the road.

And for Kelly, well, I don’t have anything for you, but I promise if you are ever at my house I’ll make the mocktail of your dreams.
After chilling with my parents and some corn in the cob, I started the partay-ing segment of Friday night at Basso, a new gastropub. In true St. Louis fashion it took all of five minutes for me to run into a ghost from the past. The creator of the “Philharmic” drink, Phil, and I worked at a restaurant together when I was in college. I had been in the mood for wine but the cocktail list was too dang interesting. Why have grapes when you could get a Criminale, made with bourbon, pistachio, pear, lemon and cinnamon? Between the three of us we sampled quite a few things. Almost all of them were a bit more sweet than I’d have liked, but were still tasty, if not quite balanced. That is balanced for those of us with bitter tastes in beverages.
I managed to avoid getting into the booze all day Saturday, which began by heading to The St. Louis Art Museum which is magically amazing and free.

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The SLAM has an Ahhhh-mazing new modern wing that was opening that very day. Again, in StL fashion I bumped into another old ghost, my high school art teacher who now works at the museum and was a part of the creation of the new wing. Ahhhh, Rothko:

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I began to reminisce about how my high school had neither a football team nor cheerleaders, but a killer chess team and my father informed me that St. Louis is actually considered the chess capital if the world.

The more you know.

After SLAM we traversed Forest Park aka one of the top ten urban parks in the world to the zoo (also free) to see the new sea lion exhibit. Such cute sea kittens.

Back home it was Clue-playing time with the rentz. I am always Miss Scarlett. Don’t even TRY to be her, she’s mine. I do get bossy sometimes. Seeing as I am queen.

I lost the game.

On with cocktails! One of my most highly anticipated activities was a date with my fwife (definition here) at Taste by Niche where I wanted to try every single one of Ted Kilgore’s cocktails. Taste is getting quite known, and rightfully so. Eleonor learned what Cynar was and I learned to pronounce it. Chee-NAHR. Not SIGH-nar.
Whoops-a-daisy.

Lemme tell you. I need to figure out the Old Flame. My beverage (please pronounce that bev-ehr-RAUGE in your head) included cognac, rye, cocchi rose, dolin dry, solerno blood orange, and absinthe. I had to look up some of those. I would need to buy most of those. But it might just be worth it. It was enough, more cocktails there and I’d have been under the bar, and I wanted my wits about me to enjoy my fwife night.

And yet after some pizaa dinner at the solid Central Table Food Hall, ince back at home we decides to continue the cocktail madness and I raided my parents’ liqueur supply to make a dessert drink. Actually, my mom had requested I make something to use up the vanilla vodka in the freezer so I HAD to oblige.

The recipe awaits your thirsty tongue at the end of this post.

We also made chocolate chip cookies (actually I ate the dough, Eleanor went for the cookies). From the only recipe you really need.

Like, in life. For-evah.

Sunday day included the best damn cup of coffee in the world with my fwife and two of my best damn friends in the world. Meshuggah I have been faithful to you since the wee coffee-swilling age of 13, and I always will, at least when I visit St. Louis.

Next up, a movie with the rents’. I thoroughly endorse Whedon’s version of Much Ado. Much fun.

More Clue. I love that game. Lost one, won one.

Dinner and more cocktail madness came with Andrew, another of the best friends in St. Louis (I have about 3, plus the fwife, I hope that is ok-I realize it is several “bests” but it doesn’t seem too excessive). Andrew is also the fearless leader if the taiko group I used to play with. I miss being in the band.

On with the cocktail madness. Sanctuaria had an out of this world program. I can’t even begin to discuss the merits if the Manhanzerac and all the other delights we drank. Come to think of it, the Old Flame I drank at Taste had elements of a Manhattan-Sazerac mash-up, but also mashed with an Old Pal. I need to figure out my own perfect mash-up of said beverages.

And I want to go back to Sanctuaria. And I want the book. Matt Seiter done good.

Whilst you await my own Manhattan-erac-a’-pal, please accept a very sweet beverage.

FWIFE-NIGHT (makes two. duh.)
1 oz. vanilla vodka
1 oz. Kahlua
1 oz. clear creme de cacao
1/2 oz. amaretto
1 oz. half and half
8 raspberries
orange twist
Add everything but 4 raspberries and the orange peel to a mixing glass. Muddle the berries then add ice and stir the shit out of it. Strain into dainty cups. Float raspberries. Run peel around rim, twist, and drop in. These are very sweet, pretty, SMALL drinks. Probably the way that super-sweet dessert drinks should be.
I hear-tell recently that you shouldn’t drop the citrus peel in the drink unless it is one of those classics like a horse’s neck and the spiral peel is important. But I like a peel in my drink, dammit. And the orange of the peel next to the deep red raspberries is so becoming.

Third Annual Pumpkin Week in Spring Day Five: Black and White Pumpkin Cookies

24 May

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It ain’t a good meal if there isn’t dessert at some point. Seriously. I HAVE to have dessert every day. Just like I have to have a bedtime snack. I need a bedtime snack. I’ve practically broken up with a guy because he never had food at home. Sometimes I like my bedtime snack to be followed by it’s own special dessert. Considered breaking up with someone over that too.

Get yer mind out of the gutter Cliffy!

I am en route soon to do my second show with my improv group, Commonwealth at the Neon Venus Theatre, so I best be getting out of the gutter and into the game.

Then when the night is over I shall have rum, and maybe, just maybe, a cookie.

Incidentally, these cookies are not really black and white. They are black and beige (from the cinnamon) and orange. The world ain’t just black and white and has much more than just variants on the color grey.

Crud, I was headed back into the gutter there.

Black and White Pumpkin Cookies adapted oh so slightly from the Joy the Baker Cookbook by Joy Wilson
Cookies:
1/2 cup whole wheat flour
1 1/2 cups flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
2 eggs
1 cup sugar
1/2 cup applesauce
1 15 oz. can of pumpkin
1 tsp. vanilla
White Frosting:
2 cups powdered sugar
1/2 tsp. cinnamon
1 Tbsp. light corn syrup
1 tsp. vanilla extract
Up to 1 tsp. water
Chocolate Frosting:
2 oz. (about 6 Tbsp.) oz. bittersweet chocolate chips (I used Ghiradelli)
1 heaping Tbsp. butter
Pinch salt
1 Tbsp. light corn syrup
FOR COOKIES:
Heat the oven to 325 F, line a baking sheet or two with nonstick foil.
Sift flours, baking soda, baking powder, salt and cinnamon. In another bowl whisk your eggs and sugar. Put some muscle into it, you want it to get jut slightly lighter in hue. Then whisk in pumpkin, applesauce and vanilla. Fold in the flour mixture until totally incorporated. Dollop by heating tablespoons onto the sheet and spread to a 2-inch circle. Bake, start checking around ten minutes doing the clean toothpick test. When you stick it in the middle and it comes out clean, take them out if the oven and put pan on a wire rack for ten minutes, then grab a spatula and move cookies to the wire rack to cool.
FOR GLAZES:
Whisk powdered sugar, corn syrup, vanilla and cinnamon, adding water drop by drop if necessary until it is spreadable.
Melt the chocolate and butter. I put my chocolate in the microwave for 2 minutes at 50 percent power, then add butter and stir. Continue to zap at 50% for shorter periods of time, stirring when you stop, until it is melted. Add the salt and corn syrup.
Turn the cookies over so you are putting the frosting on the flat side. Spread on, half and half, then give them some time for the frosting to get firm. Teach the world to sing, in perfect harmony. Then eat.

Sticky

27 Dec

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Sticky situation, when you make something as a gift and there is something wrong with it. See number two.

Two things I learned in the last week:

1) Just when you have given up on something, that is when it comes back. I had not gotten assigned a review from Blackboard Eats in forever (despite writing a month or so ago to remind them of my presence on their roster of reviewers) and decided that either my last review must have been horrible or that they had found more writers whom they liked better. Then out of nowhere they sent me to Sage which I reviewed here. Seriously the best vegan food ever. Go to Echo Park and indulge.

2) Pull your hair back in the kitchen. I made a new gingerbread recipe to give a friend for Christmas. I put a bit of the batter in a single muffin tin so I would be able to try it. I gave the gingerbread to my luckylucky friend. Later on, I tasted the muffin. Hot diggity, Cook’s Illustrated is the best. So I waited to hear what my friend thought.

He thought it was pretty good except one of my hairs was in it. Humiliation.
What the hell kind of Christmas present is that?

Pull your hair back in the kitchen.

3) Apparently I am intriguing and/or amusing enough to merit a Liebster award! The delightful super-runner-ridiculously-smart (she’s on her way to being a doctor) Nadiya nominated me. I gots me some facts (11) to give, some questions (11) to answer and some questions (11) to ask (surprise!) eleven other bloggers. It is a narcissists dream, I tell ya. Skip to past the recipe for all the Liebster lovin’.

For those of you who just want some sticky sweets, get cleaned up and get yer bake on.

This is the best gingerbread I’ve ever made and I shall love it forevah and evah cross my heart and secure my hairnet.

Gingerbread from Baking Illustrated (adapted jut a tad from Cook’s Illustrated)

2 1/4 c. Sifted flour
2 Tbsp. buttermilk powder
1/2 tsp. baking soda
1/2 tsp. salt
2 tsp. ground ginger
1 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. nutmeg
1/2 tsp. allspice
1 tsp. Dutch-processed cocoa powder
8 Tbsp. butter-melted and cooled to room temp
3/4 c. Molasses(not the robust or blackstrap type)
3/4 c. Sugar
1/2 c. Water
1/2 c. Almond milk
1 egg
Heat the oven to 350 F.
Whisk flour, buttermilk powder, baking soda, salt, ginger, cinnamon, cloves, nutmeg, allspice and cocoa together.
In another bowl beat butter, molasses, sugar, water, almond milk, and egg on low speed one minute.
Add to dry ingredients and beat on medium for a couple of minutes, scraping the sides of the bowl to get all the flour in. But don’t get carried away, you don’t want a ton of air whipped into this.
Spray a 9-inch square pan (I first lines mine with nonstick foil) with nonstick spray. I deeply fear sticking. Pour batter in. Even out with a spatula. Bake around 40 minutes. You want the top to spring back a bit when you lovingly touch it, and the sides should be pulling away. Take out. Cool as much or little as ye please.

Liebster time!

11 Random Facts
1) I wrote a play about breasts called FLAT: a play about small breasts and everything else that’s great in life.
2) I go hiking at night-the Sierra Club leads these arse-kicking hikes through Griffith Park that are perfect for vampires like me.
3) When I was 14 I hung out with satanist vampire wanna-be’s nearly twice my age. Stupid move on everyone’s part, but I’ve got stories to tell.
4) I have a bionic arm. The white stuff is metal:

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5) I used to draw all the time. In college I even took classes at the art school part of Wash U but between studio time drawing and rehearsal/class time for acting I ran out of time and frankly, creative energy
6) I love animals. I wanted to be a vet up until I was maybe 14 and changed my plan to acting.
7) I was a C-section baby
8) I am a hard-core minimalist when it comes to furniture and decor. There is nothing more beautiful than empty space. I don’t like owning too much stuff, although I hang on to clothes because I never know when I’ll need something for a role or audition.
9) I don’t love kale (I prefer Swiss chard) and I think agave syrup is no good. No good at all. Give me some friggin’ corn syrup.
10) I played and performed taiko drums with a group in St. Louis. Taiko drums are the large, thundering Japanese drums. Here is me doing it! We got hired to play all over the Midwest, actually. If you want to see them, contact them here.
11) I am getting really into wine and cocktail mixing but I hate being drunk and avoid it much as I can. I don’t mind getting relaxed yeah, I really hate feeling drunk

And now my answers to Nadiya’s questions. I’d list the questions but based on my answers I am going hope y’all can figure them out.
1) Number one thing I love about having my blog is probably when I can be really funny or maybe it’s that I am much more experimental than unused to be. No, it’s the laughter thing.
2) My relatives do know about my blog.
3) If I could change one thing about the world it would be that we’d follow the golden rule more and treat others the way we want to be treated.
4) My favorite song is…geez, I don’t know. Something by Nine Inch Nails, if I really had to pick. Or Bach’s cello suite number one in G major.
5) If I could learn another language it would be Japanese, I started classes in it in college but remember nothing. Heh, I could talk to my agent in his original language then think it is a beautiful language though and I’d like to visit Japan…
6) …which brings me to my dream destination: Japan. Of places I’ve never been I want to go there-of places I’ve been though I really want to go back to Paris.
7) The craziest thing I’ve ever done was probably the weird eating/exercising behavior I had when I was all eating disordered and stuff.
8) My favorite subject in school was probably art class. No, Spanish class. No, art.
9) I never cheated on a test.
10) My favorite hot beverage is a cup of coffee at Meshuggah in St. Louis. They hand make each cup, basically giving you an Americano: espresso and hot water.
11) If safety were no an issue a pet snow tiger would be lovely.

My nominated bloggers-who I am not sure if even read my blog but we shall see…and guys, if quizzes aren’t your thang, feel free to skip and take my nomination as an expression of my admiration for what you do:)
1) Sabrina at Miboso. Full of good life stuff from one of the most caring and lovely humans I have the privilege of knowing.
2) Joy the Baker who I am positive doesn’t read my blog but if you don’t read her already, you should.
3) Shin’s Vegan Lovin’
Even if you aren’t vegan, she makes awesome vegan bento that are too cute in all the right ways. Go ooh and ah at the adorable creations.
4) Eden who writes Eden Eats Everything. She is so funny and probably too cool to be reading this, but I’d love to know her answers.
5) Ellie, one of the sisters who write Boots n Burbs. You never know what little bit of awesome-ousity they’ll be posting from music to vocabulary to clothing.
6) Melissa at Melissa Was Here. She’s a model. Tells it like it is.
7) Ameena at Fancy That, Fancy This who chronicles her life in a way that you can’t stop reading. Ameena, if you are too busy or find this a pain in the arse to do, no sweat-I can only imagine how wickedly busy life as a working mom is. But the offer to take part is yours if you like.
8) Kelly at Foodie Fiasco. So clever you wouldn’t believe she’s 15.
9) Averie who writes Averie Cooks. Great recipes!
10) Either one or both of the Spoon Fork Bacon girls. Their
photography is smashing.
11) Eleanor who founded this site with me and now writes the interesting and informative Vicinity Blog. Go read it and contemplate her genius. She’s my fwife so of course I want to know what she’s thinking. Although I know her busy life so Eleanor of you don’t wanna do it, no sweat.

Now the questions, many of which have possibly been asked before:
1) What is your favorite office supply? For instance, are you a post-it abuser or is the three-hole punch more your style? Do tell.
2) If forced to wear one color forever what would it be?
3) Favorite adult beverage-you can give both a summer and winter one if you want, because I know the season affects choices. Kelly (or any bloggers who don’t drink)you can tell me a non-adult drink or if you like the virgin types of alcoholic drink you enjoy.
4) Do you root, root, root, for any team or love any sport? Did you play it?
5) Do you keep your nails or toes polished? How and by who?
6) Write me a four sentence short story.
7) Do you prefer shoes, socks, slippers or bare feet?
8) Have any phobias?
9) What do you geek out about? Comics? Cooking? Movies? Chemistry? Inquiring minds want to know.
10) Were you an only child? Or if you had siblings, how many and where do you fall in the line-up?
11) What is the best thing about and/or favorite place to go where you live?

Phew, that was exhausting. I’m spent. I’m going to eat some more Christmas cookies now.

Pomegranates. Limes. Bran. Little Things.

14 Nov

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I don’t know that I have a graceful segue from from my random musings into the recipe today.
Metaphor? Not really.

Simile? This cake is like a golf cart.
No.

How’s about an analogy? Little things are to actors as pretty pink fruit is to a cake. Both bring stupid amounts of joy.

I will settle for that.

Because it is the little things. Case in point: I had an audition on the lot at Fox studios. Which is wicked awesome because it means I was auditioning for something a large amount of people watch.
No offense at all to all the smaller projects I generally work on AT ALL. But I wouldn’t mind whoring my acting capabilities around on network tv too.
Anyway, going on the lot is always a treat, even if auditioning actors are now made to park in a lot across across a major intersection from the studios that is a loooong twisty hike just to the studio gate from which you will blaze a decent sized trail to find the casting director’s office. I needed two maps to find my way from my car to my audition. But I made it. I auditioned. I think it went well.

I left the office and looked around the lot hoping to see a bathroom near me. Stopped a guy cruising around in one of those carts to get directions. He only knew where the men’s room was (right around the corner, naturally) and stopped a woman to ask her if she could direct us to the ladies room and it sounded like it was going to be another hike. So he said “hop in”.

Nothing to make you feel like a real actor like cruising round a studio in one of those carts.

That guy made my day.

This cake, super-sweet, quite pretty thanks to the pomegranate seeds, tasty, and thanks to my adaptations decently healthy, will hopefully bring a little happy happy joy joy to you too. Woot!

Dig it.

Pomegranate and Lime Cake adapted from Bon Appetit

1/2 cup flour
1/4 cup wheat bran
3/4 tsp. baking powder
1/4 tsp. salt
1/2 cup sugar
1/4 cup applesauce
1 egg
1/4 c. + 2 Tbsp. pomegranate juice
2 tsp. grated lime zest, divided
1/4 c. Greek yogurt
3/4 cup powdered sugar
1/2 tsp. vanilla extract
1/3 c. pomegranate seeds
Heat oven to 350. Line an 8×8 pan with nonstick foil and spray with nonstick spray.
Sift flour, baking powder and salt together. Whisk in bran.
Whisk sugar and applesauce together. Whisk in 1/4 cup juice and one tsp. lime peel. Beat in flour mix. Stir in yogurt. Spread it in the pan. Bake until done. Use your senses. Allow to cool 15 minutes.
Sift powdered sugar, then whisk in juice, vanilla and 1/2 tsp. line peel.
Poke holes in cake with a fork an inch apart. Pour on the glaze and spread. Once cool, sprinkle with pomegranate seeds and lime peel. Purty!

Vote Pie Party, Go to Pie Party

4 Nov

Finally you, yeah YOOUUUUUU can eat my pie. The one I bake. Please.
Last I blogged about The Pie I believe it was to tell you about entering it in the KCRW pie contest.
I’ve also discussed the ever controversial pie crust. Some people are shortening crust people, some butter, some like a combo. I am actually becoming bi-partisan. Some pies demand sweeter more flavored crusts, some like The Pie demand a saltier, plainer flaky crust to set them off.
To experience the magic, The Magic!, oh yes, of my pies in November I am telling you to get yourself to my favorite wine bar, City Sip because they will not only be carrying The Pie, they also will have my pumpkin pies. Two kinds of pie, two kinds of crust, and wine!
And they are kicking it all off with an election night party this Tuesday.
More details here.
Oh, and bring your voter sticker for one buck off your beer or vino.
Cheers!

City Sip
2150 W Sunset Blvd.
LA, CA 90026

Boyfriends and bran

10 Oct

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Surely if I had one he’d desire his lady to have good digestion. Enough to make her bran muffins.

And he did. Well, my cookbook lovah Mark Bittman at least made a bran muffin recipe. When he was writing his cookbook. I need higher standards.

In the meantime I’m still seeing that classy lady, my career. Sexy wench just gave me the gift of turning a short I’m set to act in into a feature so I supposed I should reward her.

I made not one but two renditions of bran muffins. Because ladies are all about their muffins.

One version with the egg separated, for the fluffy factor, one with whole eggs. Generally girls like to keep their eggs intact but I preferred the muffin with the separated.

Then I went girly and consulted my new Joy the Baker Cookbook and made a pretty pb and j milkshake:

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As you can see I tried to make it pretty by layering in a wine glass but there was a huge amount so in the end my hot career and I just cozied up and ate this super-thick shake out of a bowl:

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These are the exciting things you can do in a long-term relationship, people. I love my career, I do I do. To us I say I do.

Make your own love muffins.
That’s all!

Bran Muffins(reduced and adapted from Mark Bittman’s How to Cook Everything Vegetarian)

2 Tbsp. applesauce
1/2 c. Flour
1/2 c. Wheat bran
1 Tbsp. honey or more maple syrup
1 Tbsp. maple syrup
1/4 tsp. salt
1 1/2 tsp. baking powder
1 egg, separated or not
1/2 c. Almond milk
Heat ya’ oven up to 400. Hot! You and your oven. Spray 5 muffin cups with a lady-named nonstick spray or one of her cheaper knock-offs.
Mix dry stuff. Beat wet stuff. If you separated your eggs only add the yolk. Add wet to dry. Stir in until all is moistened. Don’t overdo this. Lumps are fine n dandy. If you separated your egg, you must now beat the white until stiff, but not dry peaks form. Fold in. Spoon into cups. If you have empty ones put some agua in them. Bake 20-ish minutes. Do the toothpick test.
Present them to yo lovah fo evah.

Not a winner but lost nothing

12 Sep

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I entered the kcrw(Los Angeles’ NPR station) pie contest. With my pie. The pie.

There were 285 entries this year and I think most were in the fruit pie category. Next year maybe I’ll enter the art-based category.

Everyone made one pie for the public, whom we served ourselves, and one for the judges.

I got to taste the fare of the people I was serving next to: a caramelized onion and Roquefort tart(need that recipe), a cherry pie with a chocolate crust(adore the concept but the crust was sort of like mediocre chocolate cake, not crust, a sweet and sour cherry pie(solid), and a shoo-fly pie that was not like the types I’d seen recipes for. It seemed more like a pecan pie without pecans but better texture. I’m getting her recipe. I’ll blog that shit up, yo.

I met Joy the Baker! She was one of the judges. Super nice, super humble that Joy.

But I did not win. I am not sure how the judges narrowed down the hundreds of pies but they did and I was not one of the chosen ones, which is too bad because I always have said I make the best pie.

After it all, when we contestants went to collect the pies we’d sent to the judges, we tasted more of each other’s wares but by that time I’d been in the sun and heat for two hours, and eaten nothing but sugar and coffee and nothing I tasted stood out. And I just was feeling loser-ish.

But.

At the end of the day. I
got home, tired and sweaty and started eating the remains of my pie and had a revelation:
Hot DAMN. I make amazing pie.

Possibly the best.

Balls. Too late.

5 Sep

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Gosh durnit to heck. I made this for a party weeks ago. And put off posting it. Then suddenly everyone has been posting balls and non-cook things and I feel like I am just hopping on the bandwagon. Like when I spent a year waffling things then a couple weeks before my waffle week waffles were everywhere. Fortunately I had this pumpkin waffle entry written way back when I conceived the idea to prove I did it first. I mean good golly, I admit it when I decide to be a joiner.

Does it matter? What matters is that I made balls and they were tasty so screw it. Here they are. And the entry I wrote ages back when I made these:

Averie loved veggies and yoga. Then she decided she liked dessert more.

Smart woman. Whilst still writing under blog title Loves Veggies and Yoga, she crafted these lovely balls.

I had festivities to contribute to that only had one gluten-free attendee but seeing as she was also host, I thought I better cook in that vein. Vane? Vain? Dictionary.com time…vein.

Too hot to cook. Note made now: it is still too hot to cook, doggonit!
So I scrapped any notion of baking the chocolate bars I had made to woo my Midsummer cast and made the dough balls instead, using brown rice flour instead of regular. And they were good. So there. I’ve got balls too.

Go try em here and say hi to Avery for me.

Chocolate and vanilla: it’s not so black and white

29 Aug

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It’s my birthday y’all! And I didn’t have time to make myself a cake.
Yet! I dare say I’ll fete myself with something sweet and homemade when I’m not fretting over 7 pages of sides for an audition that by the time you read this I hopefully will have dominated.
In the meantime you get to see a birthday cake I made earlier this month for the fantastically talented Suilma.

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I need to try this recipe again when I haven’t been karaoke-ing and champagne sipping for a couple of hours inhibiting my critical tasting abilities.
That was a good party, I’m looking forward to seeing how things play out when my various worlds collide at my most favorite-est wine bar in LA tonight.

So about this cake:
Vanilla is underrated. Why is it an insult to call something “vanilla”? Vanilla is so not vanilla. Chocolate gets all the glory while vanilla hangs out, chill and sophisticated, knowing it is awesome without needing to claim to be the devil, an angel, or life-threatening. Giving you the stink-eye, death by chocolate.

But chocolate is magical. So put them together and you get a fantastic shade of gray. Tan.

Chocolate Vanilla Cake(adapted from Mark Bittman’s How to Cook Everything Vegetarian)

1/3 vanilla bean, ends trimmed and finely minced
1/4 c. Boiling h2o
1/2 c. Flour
6 Tbsp. cocoa powder
3/4 tsp. baking powder
1/4 tsp. salt
2 eggs, separated
10 Tbsp. sugar
1/4 c. Applesauce
1/2 tsp. vanilla extract
Heat over to 350. Line a nine-inch cake pan with nonstick foil and spray. Put bean in big bowl and cover with boiling agua. Let it sit there.
In another bowl mix flour, cocoa, baking powder, and salt.
Beat egg white until stiff in another bowl.
Add yolks, sugar, applesauce and vanilla extract to vanilla water. Beat until good and creamy. Mix in dry stuff. Fold in the whites. Spoon into Pam and allow to settle. Bake until it passes the toothpick test, around 20 minutes.

The frosting was from Mr. Bittman too, I’ll give you that recipe when I try again with the cake.

Wake em upper

8 Aug

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Firstly, my latest review for Blackboard Eats was published. Read about some stellar pizza pie here.

Lest you not know what to do with leftover coke from your Kalimotxo, I give you the Colorado bulldog.

The notion of Coke and dairy is not so novel. There is the venerable ice cream float.

Then there is the time I saw a man pour himself a diet coke and add a splash of skim.
I said “ew”.
He said “taste”
And so I did. Coke float. In a diet way. Which is not what I need right now.

So Colorado Bulldog it is. I know not the origins of the name and heat has rendered me unable to think clearly enough to google.

Incidentally, in my family we called coke wake-em-upper, but only when enjoyed in the afternoon as a post-nap beverage.
Preferably with a chocolate chip cookie from the best recipe.

Finally, if you are in Colorado and have a bulldog please tell me about it in the comments, or heck, email me a picture if you like, I will try to see if there is any resemblance to the beverage… scrumptiousgruel.ellen@gmail.com

Colorado Bulldog, just barely adapted from the Bartender’s Companion by Mittie Hellmich
Ice
1 oz. vodka
1/2 oz. Kahlua
1 oz. half n half
Coke
Fill the glass you want to use with ice. Pour that ice as well as the vodka, Kahlua and half n half into a shake and shake.
Pour that, ice and all back into the cup and top it up with coke.