Posted on

Evolution Of A Relationship | Cheese, Glorious Cheese

what i eat and how i see food changes…

gorgonzola | parmesan | sharp cheddar

Cheese constantly tests my will.  We’re so much better when we’re far, far apart.

I spent MLK weekend pet-sitting for P+K.  I consumed cheese and beer.  No, really.  I didn’t feel like dropping dough at Whole Foods because in a pinch my tastes tend toward a $6 pkg of capellini.  So, I played my version of Door Knock Dinners. (♥: Pls tell me you remember…)

It’s always interesting to see what someone else has in their pantry.  Things I normally wouldn’t or just can’t buy.   The cupboards seemed a bit bare this time around.  The freezer, though, that’s where I found myself.  Me and the Cheese.

I ended up eating Mac & Cheese from a box the first night and a risotto with black beans and turkey sausage, the next.  Everything Cheese.  Cheddar, Gorgonzola, Parm and more.  Cheese.

I hoped that when I got home, I could shake it.  I was sick.  Coughing from my toes.  Ridding myself of all types of things and still eating cheese.

Within days, I was at Trader Joes getting the Goat and shredded bits of Italy’s finest.  Pizza.  Four Cheese Ravioli with a tomato goat cheese sauce.

It’s funny that I’m fretting.  I know how to stop.  I worked it out a while ago.  But, there are times that going without makes me feel all deprived and brings back memories.  The ones growing up where we had Grape-Nuts and all that other not “fun” stuff.

How did I compensate for having another reason to feel different from everyone else?  Oh, I ate what we had.  All of it.  Colby, Wisconsin, New York & Vermont Cheddars, Havarti, Kraft Singles and Boursin when I could sneak it in the grocery cart.  Did I tell you about flying home from summer vacation one year with a 5lb block of Gov’t cheese? No? Yeah.

I’d eat warmed* cheese with a side of scrambled egg.  I’d nibble straight from the package or in chunks on stoned wheat thins.  Made grilled cheese sandwiches and cheesy grits with a splash of hot sauce.  My favorite cheesy rice turned into black beans and rice with sharp cheddar.  That morphed into my black bean and couscous dish.  There’s more, but I’m scaring myself.

I know me.  I know me and cheese.  I can make it work when I only bring home and cook with a few of those “help, I won’t make it to my next meal” snack packages.  Selection sucks, but I get the taste that I’m looking for without eating myself into another breakup.  But, I think we’ve gone past that this time.

So, yeah.  Cheese, sweetie.  We need to talk.

N♥

* I figured out one of those afternoons after school that I don’t really like eggs and used a lot of cheese to try to hide it.

Posted on

HFTS | Sipping On That Syrup

just something i picked up at the shop…

I was trolling the ‘International’ aisle at my newly (♥: Oooo, child, finally!) renovated neighborhood conventional grocery spot.  Fine, I was at Ralphs.

Always looking at price points, brands and selection, I decided to check out the ‘Go Not So Far East’ section of the aisle to see if anything had changed.

I wasn’t planning on buying anything until I saw the Pomegranate Molasses between the Rose Water and Orange Flower Water, all seductively on sale.  Oh, $4.99, you are too enticing.

“Why not?” in the store turned into “What took so long?” when I got home.  I poured a little into my hand.  And OHHHHHH, MY WORD.  You’ve got to be kidding me.  This is just…

I loved pomegranates as a kid because each one was an adventure.  I can’t wait to see where Pomegranate Molasses takes me.

N♥

Posted on

HFTM | Hollywood 23Jan11

just a few things that made it home from the market…

Oranges | Cilantro | Dill | New Red Potatoes

Last week, My aunt was telling me how she really wasn’t into grocery shopping at all.  She’s very “one store and done,” but her mother’s sister would hit a couple of different stores in an afternoon to get the things she needed, especially if she could save a dime on something.

With that little revelation, a wave of relief washed over me.  I may be crazy, but I’m not alone!  It’s in the genes.  I went to the market this morning, then Trader Joe’s, then 2 conventional grocery stores.  I still have to go to the South Asian shop in the neighborhood to pick up a few things.  And I’ve got to pop by the Korean grocery, too.

I’m am so excited.  Lists, I must make lists.

N♥

Posted on

LAPL At Home | Making Spaces

i have 25 books out on loan.  this is just a little of what’s at home.

I adore my apartment.  Without qualification.  But, with the new year, I’ve made a few changes.  Trashed the herbs and plants on the windowsill.  The, uh, natural elements are a bit much when it’s too cold to keep the window open. (♥: Bugs, eek!) Replaced them with jars of beads and other “girl, make something!” things.

Looking for a bit of inspiration and reference, I picked up a few books from the library.  Normally, Haven: Cozy Hideaways and Dream Retreats wouldn’t have made it home, but I was running behind and just grabbed the book from the hold shelf.  I know what I’m looking for and this book really wasn’t it.  The Beach Retreat had an image or two that I kinda found interesting.  This would have so been a quick flip through at the library if I had time.  If you have the opportunity, check it out.  Maybe it’s your speed.  Amazon has it used for freakishly cheap.

While I’m not sure I’d buy Penny Saving Household Helper, I am most definitely committing things to memory.  It might actually be cute in a hostess gift basket or new grad housewarming gift-bundle.  Because, really, it’s not an only gift thing, more like one of many.  I’m actually having problems finishing this because I can’t put it down.  No, really.  I stop typing and my left hand goes in.

I’m so glad I’m getting over myself.  While I noticed how “not my aesthetic” the artwork in  Creative Time and Space: Making Room for Making Art is, I’m allowing the information to be my guide.  Um, and Ricë Freeman-Zachery’s author photo is kinda badass.  Trying to judge less, so I can learn more.

The last year has been all about process and my obsession with it.  I didn’t know how to take pleasure in the doing part.  Loved starting.  Always knew how things would end.  Never really contemplated the work.  I think it was seeing Gorky at MOCA when I realized how intrigued I’d become with process, even more than outcome.  It was in the MOCA store that I first saw Inside The Painter’s Studio.  And this is my second time taking it out.  Joe Fig, you had me at the paint splattered on the cover and artist questionnaire.

I love that this takes longer to write because I keep stealing moments to read.  I really do want to just dive in.

N♥

Posted on

HFTM | Back In The Hood Again 21Jan11

just a few things that made it home from the market…

Tangelos | Onions | Navel Oranges | Brussels Sprouts | Asparagus | Tomatoes

It’s been ages since I’ve been able to get my farmers market on around the corner from the apt.  I saw familiar faces and noticed how tiny it is compared to Hollywood.  I forgot how much I missed the ease of it, too.   I loved being able to shoot within minutes of my last purchase.  Of course, I tore into the oranges before the first click.  It’s so last year in a very good way.

I’m thinking there might be a citrus cardamom marmalade in the making this weekend.  Okay, it really is like old times.  Hopefully, this time I’ll be taking notes.

N♥

Posted on

HFTM | Growing In The Yard

just a few things that were growing in the yard…

Broccoli | Tangerines | Lemons

Spent the weekend pet-sitting.  Didn’t make it to the Hollywood Farmers Market.  Watched things grow in the backyard.  Nibbled on a few tangerines right off the tree.

N♥

Posted on

LHTM | IHoP Is Still Down The Street

i’m still learning how to make pancakes…

I will not give up, but this kinda sucks.  Hard.  I want to make delicious, coma-inducing “Why can’t every day be Sunday?” pancakes.

So. not. there. yet.

Someday.

N♥

Posted on

HFTM | Hollywood 9Jan11

just a few things that made it home from the market…

Navel Oranges | Meyer Lemons | Onions | Golden Beets | Herbs: Cilantro, Dill, Mint

I’ve been a bit under the weather, but I woke up this morning feeling like there was a break in the storm.  I wasn’t going to cry if I coughed today.

Every week, I set my intention to make it to the market.  I’ve been doing well with that.  I need to start intending to get there earlier, though.  With 40 minutes left to shop, it was still packed.  Great people watching.  All the strollers reminded me of trying to navigate the sidewalks of the Upper West Side.

I knew I’d have a coughing fit in the middle of the market if I stayed too long, so I kept the list short and manageable: Onions and a big ‘ole bag of ORANGES.  Whatever else made it into the bag, made it into the bag.

I’m off to bed early with citrus oil thick in the air and some ginger/mint tea warming my belly.

N♥

Posted on

LAPL At Home | Let’s Take It From The Top

i’ve got 26 books and a horror flick out on loan.  this is most of what’s at home…

I  got a little ahead of myself.

Months ago, I started thinking about chronicling what an amazing resource the Los Angeles Public Library is and hopefully, will continue to be.(♥: Shade to the Mayor and City Council, intended.)  It’s given me the opportunity to really spend time with books instead of being swayed by aesthetics and a discount at my old house of worship, Barnes and Noble.

I still ache a little when I think about all the books I sold when I packed up and moved west.  Okay, I ache a lot.  The cookbooks took the biggest hit because they’d cost the most to ship.  So, slowly, I’m re-building my collection, using LAPL for research.  Mindfully, looking at the books for more than just a recipe.

The Obvi and Superficial…

Ummm, The Good Stuff Cookbook.  Spike’s cute, I watch Top Chef and he kinda had me at Old Bay Mayonnaise.  There, I’ll admit that.  But, I’m probably a little more critical of the book because of it as well.  Eh, on cursory glance, the photographs don’t grab me at all.  I don’t know why the pictures of the salads and anything with corn annoy me, but they do.  Otherwise, it looks fun.  We’ll see.

Because I Can Can…

Took a bit of a canning/putting up break over the holidays.  Still building my canning library.  Spending time with Putting Food By, The Joy of Keeping a Root Cellar, Urban Pantry, Preserve It!, Canning for a New Generation.  It’s so different reading them for pleasure/information and not looking for Can Jam inspiration.

I Like The World At My Table…

I am so lucky that my mom introduced us to the world when we were kids, even if I HATED IT. (♥: Tofu and Bulgur, still not feeling you) The flavors that I loved make the global culinary adventure exciting and familiar.  I think this year is going to be a serious South Asian exploration.  I wish it weren’t all from books, though.  There was that guy who… Oh, you don’t know that story.  I might have to actually read Ginger and Ganesh.  It’s more a memoir with recipes.

Still trying to feel my way around Japanese cooking without much luck.  Simply Japanese went back to LAPL pretty quickly.

I’m working on an In Bed With | Momofuku.  I can’t remember if this is the second or third time it’s made it home.

On Your Recommendation…

For a minute there, I thought I was losing it.  I couldn’t remember why I wanted to check out Rose’s Heavenly Cakes.  Then, it hit me.  My favorite librarian thought I might like it and held it aside for me.  J’adore her.

I always check out the book section on the Anthro site and cross-reference with LAPL to see if I can’t get my hands on the curated goodness.  It tends to take a while after release, but I’ve become patient.  I first saw The Commonsense Kitchen and Sweety Pies there.

The Odd Man Out…

I’ve been taking out fewer doing books lately.  Sometimes, I like to give up on the illusion that I’m going to make something.  It’s easier that way.  And since I’ve always had a penchant for buying expensive yarn that tends to pill like crazy, I thought it was time to take a few steps back and learn more about it with The Knitter’s Book of Wool.

Time to dig it before this batch of books comes due.

N♥

Posted on

LAPL At Home | But I Don’t Even Make Bread…

i’ve got 26 books and one french film out on loan.  this is just some of what’s at home…


Aesthetics & Intuition…

Why didn’t anyone tell me about The Well-Dressed Home?  I know I probably wasn’t listening or was taking a blogosphere timeout.  But, really, couldn’t you have hit me over the head or something?  It’s on the wishlist (♥: Mommy!) and this will be the second time it’s come home with me for an extended stay.  I spotted Life’s Too Short To Fold Fitted Sheets during a Chronicle Books search of the LAPL catalog.  I don’t like to fold much, so this might be the “Do Less” manifesto I haven’t been looking for.

Winter’s Got Me Thinking About The Hog And Hearty Cooking…

I have a confession to make: I have pork fat in the freezer.  No meat, just fat.  I got kinda excited when I saw it in the store.  I cut up some and threw it in the pot with onions, garlic, bay leaves and dried black beans.  Hello, Ecstasy.  Glad you could join me. So, I’m thinking about the pork.  No, beef or chicken or other critters.  (♥:Eeeek!)  And what did I get from the library?  Um, Pork & Sons, The Country Cooking of Ireland and River Cottage Cookbook.

It’s going to be a bit River Cottage-y around here for a while.  The Bread Handbook looks to be an interesting read.  Reading, yes.  Doing, I don’t know.  I haven’t even made biscuit bread in ages.  So love the simple beauty of Gavin Kingcome’s photographs.  The Meat book and Preserves handbook are in the Holds Queue.

Return Engagements and Explorations…

All too frequently, time passes too quickly and I don’t have enough of it to go in deep on books that at first glance seem right up my alley.  Will definitely be spending some quality time with Tamasin Day-Lewis’ Supper for a Song.

I thought I’d revisit Baked while I wait in the queue for the new book.

I live in LA, yet most of my Latin American influenced cooking is based on flavors from the Caribbean.  To be completely honest, I’m not all that adventurous when it comes to real Mexican food.  I know I’m starting small with Antojitos, but I gotta start somewhere.

Ummm…

Another Confession: I got a little squeamish cutting up the pork fat.  I think the tide is too easily turned.  The pictures of all the meat in different states of being isn’t really helping.  Where my beets at?

N♥