Tag Archives: acting

Boyfriends and bran

10 Oct

20121006-133959.jpg
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:

20121006-134341.jpg
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:

20121006-134519.jpg
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.

For one, fo’ realz

12 May

20120430-232401.jpg
I have to use words like “realz” to counteract the amount of Shakespeare I’m spouting. That’s right. Shakespeare. I just started rehearsals for a play, y’all. More details in future posts. Moving on.

I love single person recipes. Which gives me a tinge of sadness that they are not “for two” recipes until I remember I am cooking for me and my small-eater love, my career.

Who doesn’t love a good quesadilla? I mean really. Certainly not my career. She ate it all and left me none. She does the same thing with my time and energy, selfish whore,

But she’s really sometimes delightful and fulfilling so I’ll keep feeding her.

Good thing these are easy:

Bean and Chili Quesadilla for Uno(from How to Cook to Everything Vegetarian by Mark Bittman)
olive oil spray
1 tsp. minced garlic
1/2 poblano chili, chopped
2 Tbsp. black beans
2 tortillas(wheat or corn, I used corn-multigrain-flax ones)
cilantro
1 oz. shredded cheese(I used Swiss)
Spray nonstick skillet with olive oil and heat over medium. Cook garlic and chili a couple of minutes then add beans. Transfer to a bowl and add cilantro.
Clean skillet then spray and heat again, over medium low. Put a tortilla in it and spread chili-bean mixture and cheese on it, then add another tortilla. Cook a couple minutes, til cheese starts to melt. Flip, cook a wee bit longer. Then mangia. Comate!

Pssst

21 Apr

I know you are so ready for Second Annual Pumpkin Week in Spring to begin but hold your horses. T’will begin Monday.

IN THE MEANTIME!

If you live in LA and want some free Sunday night entertainment come on down to the Del Close Theatre of Improv Olympic at 6366 Hollywood Blvd. and see a staged reading of some Parks and Rec spec scripts.

No I did not write any of them, no I’m not acting in all of them, just one, written by my friend Roxana Altamirano, fellow UCB classmate and the woman behind Nerd Boyfriend. Which also has a Nerd Girlfriend counterpart. She’s a cool lady.

I’ll be playing April. Total duh.

So if you are bored the show starts at 8:30, I think the episode I’m reading in is last but you can hang out with me and laugh at(with?) the first readings while I work to channel my best Aubrey Plaza.

Fun!

I’m a joiner

23 Feb

20120223-014006.jpg
Usually I’m not.

I think I moved to LA because I hate sun and everyone told me I was such a New York person.

“You’ll fit in so well there!” they said.

I’m not used to fitting in.

But when it comes to the food blog world, I really just wanna be loved.

Next thing you know I’ll be using mason jars.

But for now I’ll stick with the used vons brand salsa jars I have oodles of.

Also, I needed a quick recipe cause acting is being busy. I was awoken with a text for a goth-y audition and the day started with a black eye-liner bang as I slapped this look together:

I have now seen the microwave muffin a lot of places. It was created by Deb of Smoothie Girl Eats Too and has been made by loads of other food bloggies who I wish were my friends. Fo’ rizzle. Cause they make tasty stuff and are witty and funny and everything I aspire to be if not as a person at least as a food blogger. Hmm.

So I joined in the fun and made some microwave muffins too. And I liked em.
A Lot.

And I asked Deb if I could print my renditions on her recipe and she took the time to write back and say ok and so I love her. Hope that doesn’t creep you out Deb. But you rock. As do your muffins of which I made a chocolate-peanut butter version using Fitnutz which is awsome powdered peanut butter I initially bought to add PB flava to ma smoothies. Ya.
And I made a plain version.
Both I used my free NuNaturals liquid stevia to sweeten because I won both the vanilla and the cocoa flavors and this seemed like a good application for them.
What I’m saying is this recipe is highly adaptable.
Play, cook and do what you like but make sure you give maddddddd props to Deb.

20120222-133357.jpg
And much like Deb I felt the need to make a couple of versions of this.

Macro because they are big. Micro because you make them with waves of the micro variety.

Protein Micro-Macro Muffin(adapted from Deb’s recipe on Smoothie Girl Eats Too)
2 Tbsp. whole wheat flour(for version 2 use 1 Tbsp. whole wheat flour, 1 Tbsp. FitNutz-its a powdered peanut butter, and one Tbsp. cocoa powder)
3 heaping Tbsp. unsweetened applesauce
2 egg whites(normally I’m all about eating yolks cause they are good for you but the whites will give your muffin epic volume)
1/2 tsp. baking powder
A few drops NuNaturals vanilla stevia(version 2 use NuNaturals cocoa bean extract)
A spoonful of sweetener to your taste(I used Splenda for both varieties)
Spray a large ramekin. In small bowl beat all ingredients like you a a mean kid. Beat em’ up. Add to greased ramekin and microwave on high 2 1/2 to 4 minutes. Know your microwave kids.

Bittman time

16 Feb

In honor of Valentine’s Day I had to visit the cookbook of my true author-love, Mark Bittman:

20120201-003614.jpg
It’s another simple dish.

Can I bore you with another acting tale? Cause acting is the reason I’ve been resorting to the quick and simple.

I am busy this week trying to find a shot from my last headshot shoot in which I have “ice in my eyes”. My agent’s words.
Ummmm, yeah.

Here is what my agent picked out of the options I gave him:

Am I icy? I dunno.

In between actual jobs, auditions, mailings and class, finding an appopriate photo out of the hundreds taken that day took the rest of my time. My eyes are rarely icy, apparently.

Woe is me, having to look at myself all day. That’s enough of that.

On to food.

Again with the dishes with nationalities. This one is “Swiss-style”, according to my love, Mark Bittman. At least, the original recipe made with potatoes and other vegetables was. I made the variation on this bake.

Bake means casserole. But sounds fancier.

This is so simple it seems silly to post it, almost. It’s basically a mound of cheese and some peppers on bread.
In the future I want to make a version with cheddar and pimientos.
That would no longer Swiss.
More Southern like pimiento cheese?
Pimiento cheese is the shiz-nit, incidentally.

What are your favorite cheese/veggie combos? I want to know!

Swiss-style Bake(based on Mark Bittman’s How to Cook Everything Vegetarian)
Several slices of whole wheat bread
Freshly ground pepper
Freshly ground sea salt
2 cups reduced-fat mozzarella, shredded(but really I’d use full-fat in the future as this was a bit dry)
1 Tbsp. cornstarch
I cup chopped jarred roasted red peppers
Preheat oven to 375.
Layer bread, salt and pepper, then cheese, then peppers in an 8×8 pan. So hard. Cover with foil and bake around 15 minutes, then uncover and bake til cheese is browned n bubbly. Kind of how you want your champagne to be minus the brown part.

Busy actress=great recipe, less description

12 Feb

20120126-005533.jpg
I haven’t too too much fascinating to say on these corn cakes. I have been a busy busy actress.

I’m all about the repeated words with no comma separating them today. My my.

Why was I busy?

For one, putting together a new set of acting reels!
One funny:

One dramatic:

For seconds, I had a part in a short! Any weekend acting is a good one, particularly with these goombas:

20120211-184606.jpg

And now your regularly scheduled gruel. It was worth wading through all the nonsense about my career to get to the recipe, no?

This is one of the few recipes I have made multiple times.
If you love the sweet corn cakes you get at Mexican restaurant you will love this healthier take on them.

That’s all she wrote, folks.
As I type this I am between shots on set so I better get back to set!

Sweet Corn Cakes from just barely adapted from More Healthy Home Cooking by Evelyn Tribole
5 Tbsp. Smart Balance(I used the light variety that is vegan)
1/3 c. Masa harina(or as auto correct says, mass hate)
1/3 c. applesauce
2 c. corn(I used frozen)
1/3 cup splenda(bad me)
2 Tbsp. buttermilk
1/4 tsp. baking powder
1/4 tsp. salt
Preheat yer oven to 350. Spray and 8×8 pan. Beat that balance good. Slowly pour in masa harina and applesauce whilst you beat.
Chop that corn a bit in your lover. I mean in your candy-red Kitchen Aid food processor. My bad. Add that to the other bowl and mix in along with the remaining ingredients. Spread in you pan and bake around 40 minutes. I know, I know, its a thick pasty mix, how could it need 40 minutes? It just does. It should be getting a bit golden on top when you take it out.
This would have been great with the EZ recipe I posted last.

Chocolate chip oat cookies

11 Jan

I forgot to take a picture if these before I went took them out a-party-ing:


Fortunately they actually turned out looking more or less like the picture in The Cook’s Encyclopedia of Chocolate, where I found the recipe.
Last entry in this blog was sort of a downer. Let me give you an upper, hehe.
Cookies.
But first I’ll take you through a glorious weekend day leading to these cookies.
Slept in. Per usual whenever possible.
Worked out.
Filmed myself for a commercial audition. More and more people are having you do that, rather than holding casting sessions in person. I know most folks consider a work-free day to be good, but for me a day involving acting work is a fantastic day.
Next up, I volunteered at a no-kill cat shelter. I am known there as mopping girl, a that’s the task I usually arrive in time for. Then I pet the kitties and try to resist the urge to take them with me.
Then I drove home smelling of cat and Clorox.
Mmmmmm, cat n’ Clorox.
Checked the mail.
Got tickets in the mail for Skrillex. I’d never heard of them but my brother in Chicago told me I needed to check them out and he was gonna get me tickets. My brother rocks. His analysis of why I’d like Skrillex was
“He is actually a DJ, not a band. But he dresses in black so I figured you’d like him ;)”.
I have no idea what you speak of, brother.

20120107-185516.jpg
Really.
Then what better way to celebrate good mail than making cookies I’d promised for my friend Lindsay’s fete, then going a-partying.
First party: My improv class and I are hard-core nerds. Using our Saturday nights to get together and improv, yo. I couldn’t stay long there…sorry improv friends! More party-rehearsals soon.
Then off to the party that I’d promised cookies for. Cookies were consumed. Wine was indulged in. Hugs were had.

That was a more or less perfect day.

Acting, cats, concerts, cookies and friends. If that’s not good living, what is?
Not much.

What makes a perfect day for you? Please pretty please comment and tell me bout’ yourself.

These are thin, slightly crispy, slightly gooey in the center cookies.
Chocolate Chip Oat Cookies(from The Cook’s Encyclopedia of Chocolate by Christine McFadden and Christine France
1 c. Flour
1/2 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
1 c. Butter, softened
1 c. Sugar
1/2 c. Light brown sugar
1 egg
1/4 tsp. vanilla extract
1 c. Rolled oats(I used old-fashioned)
1 c. Chocolate chips
Sift flour, baking powder, baking soda and salt.
In separate bowl cream butter and sugars. Add egg and vanilla and beat it up. Like you are a school bully. That’s not funny. Bullying is bad kids! But not when applied to cookie dough.
Add flour mix and blend in. Use spoon to stir in oats and chocolate chips.
I let the dough chill a bit. I also set some aside for munching on. Cause I’ll take dough over cookies any day. But these cookies were party-bound.
Scoop out on sprayed cookie sheets and cook in 350 degree oven for 10-15 minutes. Edges should brown but centers should be a bit soft.

A Toast To a Blog Birthday

29 Oct


Happy Birthday Scrumptious Gruel! One year ago you started. I wanted to make you a cake. I did.
But my life has exploded in the happy doing work-that-I-love type of busy, so I made you a drink instead. Please forgive me. But I have to go off and play a ballerina in search of her missing leg, which was ripped from her by an evil doctor. The film is titled “Frankendancer”. Good clean fun. Actually it will be bloody fun.
I need a lot of energy to be playing a vengeance-filled one-legger hoofer.
So I went for an Espresso Martini.
Don’t worry. I drank this at night, at home. Not before heading off to the shoot. I’m thinking showing up drunk on set tipsy would not be a brilliant move on my part.
Actually, I didn’t even finish it myself. Too tired. anyway, happy birthday blog!
Espresso Martini(adapted from The Bar Book by Mittie Hellmich)
1 0z. vodka (enjoying the Sobieski)
1/2 oz. homemade vanilla extract(if it’s not homemade use 1 1/2 oz. vanilla vodka and omit plain vodka)
1/2 oz. strong coffee
1/2 oz. Kahlua
Stir all over ice. Strain into glass and garnish with espresso beans.

Next year, cake.

What is your favorite birthday treat?