Botany of Desire, one of Michael Pollan's first books was made into a documentary and aired on PBS last night. Check it out.
I find that while Mr Pollan's books are fascinating and informative, they tend to ramble a bit in the beginning making them a little hard to get through at times. This does not mean I don't love his work, but it was nice to watch the book rather than to re-read it.
Enjoy!
Thursday, October 29, 2009
Wednesday, October 28, 2009
Monday, October 26, 2009
Moving On
We all need time. It is time who calls out the difference between our decisions. The countless or counted moments it takes for us to say yes or no, maybe or maybe not.
The time I'm talking about is the distance between who we are now and who we will be in the future. The future, meaning, any time after a realization. Without getting too personal, just know that I'm starting to feel that realization and it's creeping up on me much faster than I thought it would. Basically, I'm finally honing in on who I want to be and who I currently am.
I've set aside cooking for a few weeks and have been depressed. I've pushed aside charity work and have felt empty. I'll catch only headlines in the news and without reading on, feel disconnected. So, I don't want to be this person.
I have to get back involved and tonight I'm finally watching PBS, cleaning my house, and roasting a soup (yes, roasting). It sounds silly, but, alas, it's true. It has to be normal to get out of touch with your intellect and drift into vanity... but you have to come back to the true you.
So now? A sweet potato, squash, some onion, two apples, garlic, curry and carrots are sitting in a water bath in my oven at 400 degrees. I have no idea what I'm doing but I know, however it turns out, it's going in the right direction (and perhaps I may even be on to something).
Happy timing....
The time I'm talking about is the distance between who we are now and who we will be in the future. The future, meaning, any time after a realization. Without getting too personal, just know that I'm starting to feel that realization and it's creeping up on me much faster than I thought it would. Basically, I'm finally honing in on who I want to be and who I currently am.
I've set aside cooking for a few weeks and have been depressed. I've pushed aside charity work and have felt empty. I'll catch only headlines in the news and without reading on, feel disconnected. So, I don't want to be this person.
I have to get back involved and tonight I'm finally watching PBS, cleaning my house, and roasting a soup (yes, roasting). It sounds silly, but, alas, it's true. It has to be normal to get out of touch with your intellect and drift into vanity... but you have to come back to the true you.
So now? A sweet potato, squash, some onion, two apples, garlic, curry and carrots are sitting in a water bath in my oven at 400 degrees. I have no idea what I'm doing but I know, however it turns out, it's going in the right direction (and perhaps I may even be on to something).
Happy timing....
Sunday, October 18, 2009
Cold Days...
...mean warm cider.
I bought some locally produced cider this morning. Now, I'm heating it up with some cinnamon and splash of citrus. I'll curl up on the couch with my book and my dog and loose myself in the evening.
Happy Cider Days!
I bought some locally produced cider this morning. Now, I'm heating it up with some cinnamon and splash of citrus. I'll curl up on the couch with my book and my dog and loose myself in the evening.
Happy Cider Days!
Friday, October 16, 2009
World Food Day is Today!!
I'm still reading up on what World Food Day really entails, but it can't be a bad thing!
More to come...
More to come...
Wednesday, October 14, 2009
Breakfast Before Bed
I often talk of how comforting breakfast food is for dinner. Last night after having dinner plans cancelled with a dear friend, I rushed home to fill that pit in my stomach. Mulling over in my mind what I had in the fridge and pantry, I finally decided on an omelet and sweet potato home fries!
I threw some chopped onions and sweet pots into a skillet with olive oil, s/p, & thyme - they did their thing. Next, I steamed some kale with a squeeze of lemon, ran off the water/juice (saved it of course!), then sauteed it with a little olive oil & garlic. I then whipped up two eggs with water and poured them over my popping kale, shredded some asiago, added a "pinch" of red pepper and let it all cook together.
By the time my eggs were cooked, the home fries were crispy and ready! I poured a glass of homemade iced tea, made my plate, and cozied up on my couch to watch crap TV (literally, nothing was on so I laughed my way through Melrose Place).
And that was that!! Everything took about 45 minutes to cook, but it was completely worth it!
Oh yes, and the wine, you ask? She's doing well!! Every time I go down to the basement I remind my juice-of-life how much I love her!!!
I threw some chopped onions and sweet pots into a skillet with olive oil, s/p, & thyme - they did their thing. Next, I steamed some kale with a squeeze of lemon, ran off the water/juice (saved it of course!), then sauteed it with a little olive oil & garlic. I then whipped up two eggs with water and poured them over my popping kale, shredded some asiago, added a "pinch" of red pepper and let it all cook together.
By the time my eggs were cooked, the home fries were crispy and ready! I poured a glass of homemade iced tea, made my plate, and cozied up on my couch to watch crap TV (literally, nothing was on so I laughed my way through Melrose Place).
And that was that!! Everything took about 45 minutes to cook, but it was completely worth it!
Oh yes, and the wine, you ask? She's doing well!! Every time I go down to the basement I remind my juice-of-life how much I love her!!!
Tuesday, October 13, 2009
Harlem Children's Zone
Saturday I got to spend the day with Share Our Strength & Wholefoods at the Harlem Children's Zone for the unveiling of yet ANOTHER New York City garden!!!
Here I am with the wonderful, fabulous, brilliant, and all inspiring, Sarah Copeland. Sarah has been such an incredible mentor and friend to me this past year... I don't know what I would be doing without her.
The kids were awesome! We taught them about some veggies, pulled carrots from the planter, and gave them seeds. SO MUCH FUN!!!
Friday, October 9, 2009
Overwhelming Unwinding!
A bit paradoxical, right? But, alas, it is true *sigh*.
My mind and heart have been taken over by mixed feelings, intense emotions, and soaring standards. While I'm not a huge fan of these transitional tides, I am welcoming them.
I've been swaying away from humility and walking the line of vanity. As my co-worker and dear friend, Mel, puts it "you BETTER step down!". I don't let many people talk to me that way, but she is different. A woman of remarkable strength and faith, she is my mother away from my mother.
So this is where I'm at now. I've been trying to get myself back onto a schedule, however, I need to try harder. I read in Runner's World magazine that consistency in your daily routine is the secret ingredient to achieving a better you. I believe it.
Tonight, I'll go home, go for a run, do some yoga, and brew soup!
For now, I leave you with this beautiful quote from my favorite book that I found in Portland, OR.
In the wilds every season has its wonders, but there is
always something unchanging: the immense, heavy sound of
heaven and earth, the sense of being surrounded on every
side, the darkness of the forest, the friendliness of
the trees. Everything is heavy and soft, no thought is
impossible there.
- Knut Hamsun, Growth of the Soil
My mind and heart have been taken over by mixed feelings, intense emotions, and soaring standards. While I'm not a huge fan of these transitional tides, I am welcoming them.
I've been swaying away from humility and walking the line of vanity. As my co-worker and dear friend, Mel, puts it "you BETTER step down!". I don't let many people talk to me that way, but she is different. A woman of remarkable strength and faith, she is my mother away from my mother.
So this is where I'm at now. I've been trying to get myself back onto a schedule, however, I need to try harder. I read in Runner's World magazine that consistency in your daily routine is the secret ingredient to achieving a better you. I believe it.
Tonight, I'll go home, go for a run, do some yoga, and brew soup!
For now, I leave you with this beautiful quote from my favorite book that I found in Portland, OR.
In the wilds every season has its wonders, but there is
always something unchanging: the immense, heavy sound of
heaven and earth, the sense of being surrounded on every
side, the darkness of the forest, the friendliness of
the trees. Everything is heavy and soft, no thought is
impossible there.
- Knut Hamsun, Growth of the Soil
Thursday, October 8, 2009
Wednesday, October 7, 2009
The Goodness That is Truffle Oil
Ok, so it's really olive oil infused with truffle... but who's counting?!
I love the foodie movement. It allows me to be pretentious amongst friends and family. My parents now call me for cooking advice! But, then I always feel guilty and awful after. I'm not Catholic, but I think it is similar to Catholic Guilt. It's very weird, so I've been making a valiant attempt to stop bragging about my "food knowledge".
The thing I hate about the foodie movement, however, are all the rules (and the pretension).
For example, I went to Tuscany in 2008 for my friends' wedding. On this trip I purchased a small vile of olive oil infused with the ingredient of topic (one of my prized treasures).
We are now approaching 2010 and I still have a great majority (basically all) of my oil booty!
I've spoken of my dear vile with several fellow foodie friends and they sneered at the combination, saying: "not only is it not real truffle oil, but it's probably rancid... you should just throw it out".
FOR SHAME, I thought immediately! Instead of going ballistic on them, I smiled politely, sipped my wine and drank down my words. What do they know, anyway?
It was then that I realized I must cook a meal with truffle as the focus!
Portobella Pizza
(I made this for my girlfriend, Elizabeth, who is the most un-pretentious foodie I've ever met! I love her for humbleness.)
1 lg Portobella Cap
1/4 of sm Onion (diced)
4 Cherry Tomatoes
1 Sprig Thyme
1 tspn Fresh Garlic (finely chopped)
1 tbspn Grated Parm
1/4 lemon
Olive Oil
Olive Oil infused with Truffle
Balsamic Vin
Salt/Pep/Red Pep
Saute onion, garlic & tomato together in a bit of OO on medium to high heat (add a bit of salt/pepper/red pepper). Add 1/2 of the sprig of thyme. Set aside. Place the Portebella cap in the same pan stem side down for 2 minutes. Flip the mushroom and place the sauteed contents in the cap, squeeze lemon on top & cover with pan lid. Let sit on medium to low heat for about 5 minutes. Remove the lid and add the other 1/2 sprig of thyme & grated parm. Replace lid and let sit on low heat until cheese in melted. Once finished, move to plate and lightly drizzle balsamic vinegar and finish with 4 to 5 drops of truffle oil.
Now, pour yourself a delicious glass of red wine (I ate mine with a wonderful rioja), set the table and enjoy!!!
Take THAT foodie snobs!!
I love the foodie movement. It allows me to be pretentious amongst friends and family. My parents now call me for cooking advice! But, then I always feel guilty and awful after. I'm not Catholic, but I think it is similar to Catholic Guilt. It's very weird, so I've been making a valiant attempt to stop bragging about my "food knowledge".
The thing I hate about the foodie movement, however, are all the rules (and the pretension).
For example, I went to Tuscany in 2008 for my friends' wedding. On this trip I purchased a small vile of olive oil infused with the ingredient of topic (one of my prized treasures).
We are now approaching 2010 and I still have a great majority (basically all) of my oil booty!
I've spoken of my dear vile with several fellow foodie friends and they sneered at the combination, saying: "not only is it not real truffle oil, but it's probably rancid... you should just throw it out".
FOR SHAME, I thought immediately! Instead of going ballistic on them, I smiled politely, sipped my wine and drank down my words. What do they know, anyway?
It was then that I realized I must cook a meal with truffle as the focus!
Portobella Pizza
(I made this for my girlfriend, Elizabeth, who is the most un-pretentious foodie I've ever met! I love her for humbleness.)
1 lg Portobella Cap
1/4 of sm Onion (diced)
4 Cherry Tomatoes
1 Sprig Thyme
1 tspn Fresh Garlic (finely chopped)
1 tbspn Grated Parm
1/4 lemon
Olive Oil
Olive Oil infused with Truffle
Balsamic Vin
Salt/Pep/Red Pep
Saute onion, garlic & tomato together in a bit of OO on medium to high heat (add a bit of salt/pepper/red pepper). Add 1/2 of the sprig of thyme. Set aside. Place the Portebella cap in the same pan stem side down for 2 minutes. Flip the mushroom and place the sauteed contents in the cap, squeeze lemon on top & cover with pan lid. Let sit on medium to low heat for about 5 minutes. Remove the lid and add the other 1/2 sprig of thyme & grated parm. Replace lid and let sit on low heat until cheese in melted. Once finished, move to plate and lightly drizzle balsamic vinegar and finish with 4 to 5 drops of truffle oil.
Now, pour yourself a delicious glass of red wine (I ate mine with a wonderful rioja), set the table and enjoy!!!
Take THAT foodie snobs!!
Too Busy Isn't Always Good
The fall proving to be too busy for me to get ahead. With searching for a new apartment and trying to stay focused on simplicity and my future, it makes me quite sad when I think of all the things I'll miss from Flushing.
Today, my goal is to not rush. To take note of and appreciate as many details as I can. I bought a little pumpkin for my desk this morning from the Manhattan Fruit Exchange and am willing it's bright orange skin to pop me into that go-getter spirit.
Perhaps tonight I'll really go for a run and then after pour a glass of red wine, make a gutsy meal, and curl up to You've Got Mail.
Oh yes, and the wine is doing quite well. Joe surprised me with a little thermometer that is reading 69 degrees F.
Today, my goal is to not rush. To take note of and appreciate as many details as I can. I bought a little pumpkin for my desk this morning from the Manhattan Fruit Exchange and am willing it's bright orange skin to pop me into that go-getter spirit.
Perhaps tonight I'll really go for a run and then after pour a glass of red wine, make a gutsy meal, and curl up to You've Got Mail.
Oh yes, and the wine is doing quite well. Joe surprised me with a little thermometer that is reading 69 degrees F.
Sunday, October 4, 2009
I love history... and food
Last night I had the duty of picking the place to go for drinks. I was racking my brain over the many fantastic places in this city! Do they want posh? Pub? Lounge? Music? College-crazy-like? Then, it popped into my head: Ear Bar (well, the Ear Inn).
I have visited the joint several times throughout the years of living here. I love the history behind this incredible bar and strongly believe they have the best pub food in New York City. In fact, I am even willing to go out on a limb and say that their mussels in white wine, butter and garlic sauce are #1!
Make sure to pay a visit... but please don't tell.
I have visited the joint several times throughout the years of living here. I love the history behind this incredible bar and strongly believe they have the best pub food in New York City. In fact, I am even willing to go out on a limb and say that their mussels in white wine, butter and garlic sauce are #1!
Make sure to pay a visit... but please don't tell.
Thursday, October 1, 2009
7 days
I read an old wives tale tonight:
"In seven days something extraordinary will happen... if you let it".
Just thought I'd share that with my readers. Whoever you are.
"In seven days something extraordinary will happen... if you let it".
Just thought I'd share that with my readers. Whoever you are.
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