on [hardly heartily] surviving

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13450 Sunrise Valley Drive, Suite 100
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2008-06-19T10:51:00.000-04:00

hiatus.

2008-05-29T20:02:00.005-04:00

first off, i think maybe i'm vegan again. kinda.
i don't really want to label it. that whole "i'm vegan!" lost its charm quickly in my first year-ish run. i've got some old recipes and things i took pictures of before i made the switch back, but they still make me drool, and i can't bring myself t write about them. yet.

Work lately really does consume the majority of my time, and outside of cooking the next day's lunch when i get home, i haven't done much in the kitchen during the [7 day] workweek that has become my life. In fact, it's 8:09pm and i'm updating this from my desk in the office. Oh, did i tell everyone we moved our offices?

Dear sparse stuffy upper east side overpriced eateries and your crappy food selections,

Later.

Love Always,
Jason.

We're in chelsea now, and the gays know how to eat! My aversion to homoculture aside, there are some SOLID places to get lunch around here, which gets me out in the streets and blending pretty much on the daily. So far, my favorite is "s'nice", the place i heard about for years and stupidly never went to. my loss indeed. don't worry- i've been making up for lost time.

Also, i finally broke down and bought my own copy of The Omnivore's Dilemma, (sorry erin!) and i'm 95% of the time afraid to turn the page to see what's next. Pair this with my recent trip back to dairyfreetown, and i'm thinking i might just have to move somewhere suuuper remote and live off the land i poop in and fertilize myself. I keep repeating to myself that i'm doing better than most, i'm doing better than most, i'm doing better than most, but i still feel like i'm inevitably doomed. If anyone has read it (most everyone has, probably years ago, since i'm always behind on everything), please don't let me know how it ends. I'm making myself believe that the ending is going to involve a magical solution or a prince to come along with a list of foods which aren't guaranteed to make me feel personally responsible for the demise of the world. in short, shhhhh!

my friend mark just turned 31 so i made him a muxtape. Again, im probably the last person on this site, but let me say: how fun!
here's a link:

http://grandpamark.muxtape.com/

g'head and listen. at this point it's pretty clear that i'm never going to let go of the past in my musical preferences. i'm ok with it. (par exemple, right now this is what i'm currently listening to via youtube. if that's not proof, i don't know what else is) if you're on muxtape, let me know! it's annoying on there how you have to give a new email address each time you make a new username, but i've still got some near-dead email accounts to use.

as for right now, i'm killing some more time until i can head uptown to do my weekly surprise visit to Megan by waiting outside the theater she works at with all of the families and their kids trying to get Ashely Parker Angel's autograph. ( i got it months ago, pas de soucis)

ok, time to leave. I'll write about food for real next time!

margarita cookies.

2008-03-12T17:08:00.007-04:00

I spent a week upstate for work about 2 weeks ago, and it was AWESOME. Instead of getting a hotel, i drove the 45 minutes each way so i could be with my family, and since i rented a chevy tahoe, it probably would've been cheaper to spend the $$$ each night on a hotel after paying for all the gas. I wanted a hybrid, but i had to bring up a ton of stuff and got the exact opposite. $90 just to fill it once! but i digress...

Part of being at my parent's house means tons of time to eat, and eat some of the weirdest food ever. My mom can go grocery shopping, spend $200, and still there is nothing to eat at their house. except for sour cream. there's ALWAYS sour cream at my moms house. and hardboiled eggs. oh, and there's also always a half eaten roasted chicken. that's from bruce.

luckily, chez mes parents there's almost always stuff around if you want to bake. I don't love sweets a lot (i know, i've said this already before) but i wanted to do something nice for the team in the store who helped me with the opening, and cookies seemed about right. Some 'critics' said that these felt a little heavy handed on the lime, so if you're not one for heartburn from cookies i'd suggest using less zest and lime juice. When i found the recipe online they were called "lime & pistachio cookies", but the pistachio got lost, so I changed the name to margarita cookies. It's the closest i'll get to the real thing anyway (note:- jj + tequila = that guy at the party with the puke on his shirt, oblivious to the whole world)

here's what you'll need

3 cups sugar
1/2 cup lime zest, about 6 to 8 limes
4 1/2 cups flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
4 sticks of butter, cut into 1-inch cubes, chilled
1 c shelled pistachios
5 egg yolks
2 teaspoons vanilla extract
3/4 cup lime juice (from the zested limes, duh)

Preheat oven to 350 degrees F.

In a medium bowl, combine sugar and lime zest. Use a mixer and process until sugar and zest are well mixed. Now put that into a large mixing bowl. Save about 1/2 cup of this mixture in a separate bowl for later use.

Add flour, baking powder and salt into a food processor and pulse briefly to mix. Add cold butter into food processor with flour mixture and add half of the pistachios. Pulse the mix until it looks like cornmeal and there are no more large lumps. Add remaining pistachios and mix briefly, about 5 seconds. Pour this mixture into the sugar and lime mixture in the large mixing bowl and set aside.

In a medium bowl, mix the egg yolks, vanilla extract, and lime juice together.

Using an electric mixer (carefully! there's a lot of batter to this, and i have some major spillage) pour in the lime/sugar and flour/butter mixture and stir until combined. Next, slowly add egg/lime juice mixture and mix until well combined and the dough takes form and pulls away from the bowl.

Put the dough into a large bowl (so many bowls, i know!) and refrigerate it for 30 minutes. Use an ice cream scoop to scoop the dough onto cookie sheets, lines with either a silpat or parchment paper. Now it's time for the saved lime/sugar. Roll the tops of the cookie balls into this mixture. Press the cookies flat using either a glass or small plate, until they are about about 1/4-inch thick. Bake the cookies for about 15 minutes; they will be slightly brown on the underside and have cracks along the tops. CAREFULLY remove the cookies from the sheets and place them on a cookie sheet to cool.

I've been thinking that i should move this blog away from music, but whether or not it's relevant to the blog itself doesn't really matter to me- I write in here mostly to keep memory, and my brain splits everything into taste and sound. So, for the time being or until i get enough time to split the two into their own pages, we'll have a mostly-food-and-sometimes-a-song-or-two kinda thing going on.
Otherwise, in the past days, i've been craving a more abrasive music, but not as abrasive as say, music from 1999, you know? Those were different years. I can't really seem to come up with any commonality between these 3 songs, except for the fact that they all are the among noisiest songs within each group's oeuvre.

boomp3.com

boomp3.com

boomp3.com

I've also been feeling like i want to make a mix cd for someone these days. Any takers?
get at me. it could be sweet.

leftover pizza

2008-03-09T22:14:00.009-04:00

So, leftovers are always a problem for me. What happens is this: I get a recipe in my head, i go to the grocery store up the block, and $40 later i have 1 delicious dish and a lot of odds and ends and nothing to do with them. With that said, i spent a sunday a while ago wondering what to eat and came up with this: leftover pizza. Can you call something without tomatoes and mozzarella a pizza? There's a good question in semantics for you. I say yes.

Here's what I used:

1 pizza dough
3 small fingerling potatoes, boiled, cooled and sliced
1/2 red onion, sliced
1c (cooked and sliced) butternut squash
1 shallot, sliced
1c cooked cubed eggplant
1/2 ripe pear, sliced
1/2 c shredded fontina cheese
1/2 c crubmled gorgonzola

bake at 450 for 10-15 minutes

I have a few comments on this pizza: you can buy dough in the grocery store, but if you're lucky enough to live near a pizzeria, you'd be surprised how willing they are to sell you a ball of dough, and for dirt cheap. Sadly, i'm not lucky enough to live above a pizzeria anymore, so i used store bought this time. it wasn't so bad! Another thing: i try to stay far away from pre-crumbled blue cheeses. g-r-o-s-s. If you love blue cheese like i do, g'head and get a good quality cheese. you're worth it!
assembly on this pizza is super simple- I had the potatoes and squash cooked already, so i just threw it on with the other stuff, topped it with cheese, and threw it in the oven. really though, you could put just about anything you wanted on a pizza dough and call it dinner.

my musical taste has been just as odds and ends-ish these days.
these are 2 song's i'm loving these days though:

boomp3.com

http://www.youtube.com/watch?v=sM-F5X0Ik3w

man, do i love this song.

v-day: eat your soup out.

2008-02-14T11:33:00.009-05:00

Valentine's day has never been a good day to me, no matter how hard i try. The past few years have seen a trend towards better mid-winter-and -you're-still-alone remembrances. For today, I am catching up on lost work at my desk, listening to sad folk music, and looking forward to seeing Step up 2 tonight.
Here's my current musical obsession:

boomp3.com
And when i say obsessed, this time i really mean it. I've played this song over and over, and i still can't seem to tire of it. I even got Dionna in on the sickness. Between these guys, Amari, and Settlefish, i feel like there's something happening in Italy that i need to find out about. maybe my work will finally send me outside of the US. cross your fingers for me.
here's the rest of the 4 song mix i made to coincide with my February slump:
boomp3.com
boomp3.com
boomp3.com

Days like today in NY (ie: cold, dark, lonely) make me want to eat food that's so spicy that i'm forced to sweat. Remember the best soup in the world i told you about last time i posted on here? It has a good amount of spice to it, and it's easy enough that after making it twice, you don't really even need a recipe. Heather found this one on the post punk kitchen website (theppk.com) a ways back, and I can't believe she didn't force me to make this sooner. it rules. I made it the first night and we loved it so much that it didn't last through the next day. So, I made a surprise batch the next night for her; she's stuck at school all the time working in a cold basement, and i thought she should come home to a warm meal, since i'm #1 mom. that batch lasted for even less time. Recipewise, I made some adjustments, but otherwise i pretty much copy/pasted all of the directions from the recipe there since it's so long. oh well. WE COULD EAT THIS SOUP EVERY DAY OF WINTER. seriously. And we wonder why we have no friends.

Spicy Peanut Eggplant And Shallot Stew

Ingredients:
1 lb. Eggplant, peeled, chopped in 1/2 inch cubes
1 tsp salt
4 oz. Shallots, peeled and sliced
1/4 cup peanut oil
1 medium yellow onion, diced
1 jalapeno pepper, seeded and chopped
1” cube of ginger, peeled and minced
1 tsp ground cumin
1/4 tsp ground cayenne pepper
1 tsp ground coriander
1/4 tsp ground turmeric
1/3 cup tomato paste
1 16 oz. Can roasted diced tomatoes w/ juice
5 cups vegetable broth
1/2 cup creamy natural peanut butter
6 oz green beans, trimmed and cut into 2 inch pieces
2 T lime juice
1/3 cup coarsely chopped cilantro
chopped roasted peanuts and cilantro leaves for garnish

Directions
In a large bowl or colander toss eggplant cubes with solid pinch of salt. Leave them to sit for 30 minutes to soften, then gently rinse eggplant chunks with cold running water. Drain and set aside.

In a large stock pot heat 2 T peanut oil over medium high heat. Add shallots and fry, occasionally stirring, for about 20 minutes until very soft, browned and slightly caramelized. Scoop shallots out of pot and set aside.

Add 1 T of oil to pot and add eggplant, stirring to coat with oil. Stir and cook eggplant for 12-15 minutes until slightly tender on a medium heat. Anything too hot makes one big eggplant cake at the bottom of your pan. Remove eggplant from heat and set aside in the same bowl as the shallots.

Add remaining 1 T of oil to the pot again, then add ginger and jalapeno and fry for 30 seconds. Add ground cumin, coriander, turmeric and fry for another 30 seconds. Add onions, stir and fry them until onion is just slightly soft and translucent, about 5-6 minutes. Add tomato paste, turn the heat down, stir the mixture, and cook it for a minute.

Pour the diced tomatoes, vegetable broth, eggplant, string beans and shallots into the pot with frying onion/spice mixture. Stir until the mixture is well-combined and raise heat to medium high. Bring to a boil for 5 minutes, then reduce heat.

In a separate bowl stir peanut butter to combine any separated oils. Pour a ladleful of hot soup onto peanut butter. Stir peanut butter with soup till creamy and peanut butter is completely emulsified. Scrape peanut butter mixture into rest of simmering soup, stirring to combine.

Simmer soup on medium-low heat, covered, for 35-45 minutes or until eggplant is very tender. Remove from heat and stir in cilantro and lime juice. Salt to taste after soup has cooled for at least half an hour. True to soup form, the taste improves when heated up the next day.

enjoy- here's a picture of heather when she tried this for the first time. pure excitement, folks. PURE

better late than never?

2008-01-09T12:00:00.000-05:00

i know, i know, i know - it's been a long time since i've updated. In truth, i haven't been cooking much. The holidays through february are the busiest times for me at work, so this is when i always put on 10 pounds from stress eating and getting omelets every morning in the office.
my christmas was faaaaaaaantastic. Heather came through as a great friend and got me a new deep fryer, which i later made the new year's resolution of using (still nothing yet- the year is young); angie got me my very first cast iron skillet, a cast iron cornbread pan, and a mini salt pig ( i didn't even know these existed, but now that i've got one, i'm hooked); my mom totally surprised me with new pot&pans, and a fondue set! I love the holidays for this- things i would never buy with my own money but would dream of owning become mine.
Each year i try to make resolutions and 'best of' lists. Half of my resolutions stick, and my 'best of' lists never fully complete themselves.
Take this for example:
i tried to make a best of 2007 mix, and i tried to keep it only with songs made in 2007. this didn't happen. I can't limit myself like that, you know? i also tried to megaupload it. that didn't happen either. If you got a cd from me this year, chances are most of these songs are on there anyway. However, should you want to hear any of these, get at me and i'll make you a copy.

so, here's the tracklist:
electrelane - saturday
the thermals - test pattern
the beach boys- hang on to your ego
the crabs - she is a titan
braid - killing a camera
the marvelettes - twistin' postman
nico - little sister
panda bear - 5 [untitled]
the raveonettes - blush
settlefish - kissing is chaos
songs:ohia - just be simple
the blow - fists up
david bowie - a new career in a new town
spoon - the underdog
zookeeper - snow in berlin
logh - note on bathroom mirror
seabear - i sing i swim

i basically made this list by looking at my most played playlist on itunes (man, how ever did we live before technology, eh?) I will say, however, that 'saturday' is absolutely my favorite, favorite, favorite song of the year. so good!

I actually made these pierogies before christmas. I made a lot and froze them, and then around 3am on new years i fried them up for our company and we ate them. So, i could theoretically count them as food I made this year, right? Being surrounded by polish people all the time in my neighborhood always makes me think of starchy dumplings, but i'm sure i'd get kicked right out of the neighborhood if i ever tried to pass these off to any one of my neighbors. This is definitely my own take and not a typical pierogi, but they seemed to get a pretty positive response. (Except from blane, cause he's the weirdest person i've ever met and can't handle his starch.)

Pierogies

Dough:

2 c flour
1/2c warm water (+2T extra warm water in case the dough blends dry)
1/4c vegetable oil
1t salt

combine everything together, knead it until it is blended and sticky, and divide the dough into 2 separate balls. From here, put each dough ball in a bowl, cover it with a towel, and leave it to rest for 30 minutes.

in the meantime....

Filling:
4 medium red potatoes - boiled until tender (skin on or off, your choice!)
2 cloves chopped garlic ( i boiled them whole first with the potatoes to take some of the edge off of the flavor)
1 package frozen spinach, thawed and drained
1 ½ T soy garden (or butter)
salt & pepper to taste
3 strips tempeh bacon cooked and chopped.

in a large bowl, combine all of your ingredients and blend them just slightly - not too much or everything gets mushy.

ready to make some pierogies? here comes the part heather hated.

Roll out the dough into a thin sheet, and cut out circles somewhere between 3 or 4 inches in diameter (basically, if you don't have a cutter, use a large glass) Place about 1T of filling in the center of each. Next, rub some water around the edge of the circle, and CAREFULLY fold the dough over and press the edges closed. repeat this until your hands ache and you see that you've only made 12 or so, then fight through it until either the dough or the filling runs out.

Get a large pot and fill it with water. Salt the water and let it boil. When it's at a good rolling boil, gently place the pierogies in the water and boil them until they float, which is about 3-5 minutes.
Take these out and put them on a rack. If they touch, you're going to have a pierogi ball.
All that's left to do is either eat them or fry them in some butter with onions.

sidenote: I love caramelized onions a LOT, so the morning before i made these i cut up 2 large sweet onions and put them in my crock pot with a little oil and let them simmer all day. After i fried the pierogies i mixed the onions in and put some sour cream (tofutti!) on there too

1/24/08- UPDATES!

1. Since I first started with this blog a few weeks ago, i have actually cooked! On tuesday night I let heather pick out anything she wanted to eat, and i made one of the best soups i've ever tasted. Hopefully my life won't suck as much and I can get it in here before another 2 months pass.

2. angie is moving! with the two loves of my life now in the same city, expect some awesome eating in the future.

3. obsessions:

&

later!

2007-12-16T16:14:00.000-05:00

First off, press play:

boomp3.com

I know that the month is off in the lyrics, but I think this is the perfect song to put music to the beginning of winter. I’m traveling for work this week, and in DC I was spared from the snowstorm that hit almost all of NY. In DC it was nothing but gross rain, and everything got delayed so I didn’t get to go to the air & space museum like I’d been dreaming. Next I was in Philadelphia, and stayed at THE BEST HOTEL EVER, Sofitel. I’m not given the highest amount of money to spend on hotels when I travel, but the Sofitel came very highly recommended for their beds, and I can't say no to that. So, I booked it, and went only slightly over budget (read: almost double). BUT oh! their beds are just about as amazing as anything I’ve ever put imagined a bed could be. In general, I like traveling; I don't like flying much, but I love hotels.

Another thing about me traveling for work: everywhere I go, the first thing I do is look up where the good restaurants are (If the company's paying, why not, right?). This is good for one or two nights, but here's the thing: outside of my love of r&b, chubby animals, and hotels, I absolutely live for chain restaurants. In fact, I have 2 staples for when I’m on the road: Sonic and Chili’s. These are two places I think I could eat at daily and never tire of. Being a vegetarian and all, you’d think that’d keep me away from places like this, but the black bean burger at Chili’s is on point, and the tots, jalapeño poppers, and limeade at Sonic are high-five worthy. And since I'm expensing it, I can get so much more food than the overpriced fancy places! My friends in Philly told me I should write my very own Zagats guide for chain restaurants in all of the major cities I’ve visited, and call it Fagats. I think this is the best idea I’ve ever heard. But enough about that- here’s what happened for dinner this week:

Tex-Mex Stuffed Acorn Squash

This recipe which inspired this called for yellow squash, which I’m not a fan of cooking with (it’s too slimy and watery it it’s not girlled). When I made this I forgot to add the corn, but I didn’t realize it until yesterday, which was 5 days later, so it couldn’t have been that important.

2 acorn squashes, halved

3 T olive oil

½ T maple syrup

1 red bell pepper

3 scallions, sliced and separated green/white

2 cloves of garlic, finely chopped

1 small can of tomato paste

1 can of corn kernels (or not. oops)

1 package / container of faux ground beef/hydrated TVP (about 2 cups)

1 ½ t chili powder

S & P

Parmesan cheese (optional)

Preheat your oven to 400. Start by washing your squash and then slicing it in half. Remove the seeds inside the squash. Next, take 1 T of the olive oil and mix it with the ½ T of maple syrup in a small bowl. Brush this mixture inside of each halved squash, and then season it with salt and pepper. Put these on a baking sheet and place them in the oven for 20 minutes. While those get a head start cooking, place the remaining oil in a skillet, and add the pepper, scallion whites, and garlic. Season the vegetables with salt & pepper, and sauté these for about 5 minutes. When the vegetables look glassy, add the faux meat / TVP, tomato paste, and chili powder. (*note: depending on the faux meat of your choice, some may be dry and make the mixture be gummy. To fix this, once you’ve added the tomato paste, fill the can with water and add it to the mixture until it thins out)

When these all seem combined and well incorporated, add the corn kernels and stir until they’re evenly distributed. When the squash is done with its 20 minutes in the sun, take them out of the oven and carefully fill each hole with the mixture. If you’re not vegan anymore like me, you can cover the top with some cheese. Cover the filled squashies with some foil, and bake them in the oven for 40 minutes. 10 minutes before their time is up, take the foil off so that the cheese can brown.

Guacamole

As a garnish, I made one of my favorite fatty foods which I never eat because avocadoes cost so much: guacamole!

Here’s how I do it:

2 avocadoes

1 small tomato (just the skin, no seedy guts), cut into small cubes

1 small onion, finely chopped

Freshly chopped cilantro (I love this stuff, so I add a lot)

1 lime, juiced

Coarse salt and freshly ground pepper to taste

If you’ve got a mortar & pestle, take the cilantro leaves with some coarse salt and mash it up into a paste. If you don’t have one, just chop the cilantro. Combine all the ingredients and mix them together until the avocadoes are how you like them. It’s super easy, and good on everything.

The next time I post in here, I’d like to have a 2007 mix up and running, which will probably only include 4 or 5 songs which were actually made in 2007. I could try to do a best of 2007 mix, but I didn’t only listen to new music all year. Speaking of new music though, Beach House was a great band I loved last fall/winter, and when I recently heard this song off of their next album coming out soon, I got super excited. This song is so so so good I can’t stop playing it on repeat.

boomp3.com

As I’m finishing this, my train is speeding past Newark airport, and I’m almost home. This year is the first year that we got a Christmas tree for the apartment, and as bad as having a real tree is for the environment, I quit caring the minute I walk into the apartment and smell pine needles. I want nothing more than to get off of the subway, walk in my door, drop my bags, put on sweatpants, smell the tree, and drink hot chocolate in bed. And I really do wonder why I’m single sometimes, really.

here's what xmas in our little closet looks like:

american(a) in december

2007-12-05T14:14:00.000-05:00

Are you as annoyed by christmas in july as i am? I hope so. To try and be a little different, i thought i'd give c-i-j a new friend to annoy everyone: america in december! As i'm updating this today, i'm sitting in a hotel room in atlantic city. My mom had a real estate brokers convention, so when she asked me if i wanted to tag along, i jumped at the chance. So far i've lost $60 on video poker, and since that's groceries for 2 weeks, i need to call it quits. This place is a monument to tacky americana, and i love it!

And speaking of, sometimes there's nothing better than greasy gross food to make you feel like and american. With that said, the other night was spent watching 'Flavor of Love', drinking soda and eating hot dogs (tofu pups) and apple pie. The pie, i admit, was store bought, but at the mention of my a pre-made onion ring to my fellow flavor of love-r, i was just about slapped. So, i made my own. Onion rings make me think of summer, which makes me think of carnivals, which make me think of mariah carey. Since i'm not home, i'll have to substitute youtube videos for music:

For my 26th birthday, hk bought me a deep fryer, and at the time i was starting a new job and didn't have the chance to cook much. Around christmastime last year i finally got the chance to try it out, only to find that i lost the cord. So, i'm a terrible friend and haven't used it yet. or ever. sorry. BUT, my cast iron cookware acts as a fryer too- so for anyone wondering how to fry at home, all it takes is some grease and a big enough cooking pot to contain the mess.

Beer Battered Onion Rings

These turned out so delicious! Here's what you'll need:

1-2 large sweet onion, sliced as thick as you like an onion ring (i do about 1/2")

2-3 c buttermilk

2 c flour

1 bottle of beer ( i used brooklyn lager)

1 t ground pepper

1 t salt

Adobe spices

Cayenne pepper

Place the onion slices into a bowl and cover them with the buttermilk. Let them sit covered for about an hour. Once about 50 minutes has passed, get two more large bowls. In one bowl, combine 1 cup of flour with all of your spices (there's a lot of room for preference in the spice department here, so go crazy). In the other, take the remaining cup of flour and mix it with the beer.
with about 7 minutes left, heat up your oil in whatever you've decided to employ. Once the oil is ready (i'm not fancy enough to own a thermometer, so i do a test run with a little piece. if it browns quickly but not too quickly, you're ready) Take the onions out of the buttermilk (sidenote: I feel super wasteful throwing the buttermilk away and not using it, so the next time i do this i'm going to try to use it the leftovers to make ranch dressing), roll them around in the flour, and then dip them in the flour/beer mixture. Put them right into the oil, about 4 or 5 at a time- too many at once will give you a big mess of onion ball. Be sure to turn them over in the oil so that they cook evenly. Once they're about as brown as the leaves at your feet in december, take them out of the oil, shake the excess oil off, and put them onto a towel to drain. Repeat this stuff till they're all done.

If you told me i had to sit down and make a list of my favorite 10 songs of all time, i couldn't make it without including everlong. I say this about a lot of songs, but i really mean it about this one. In 1997 i was in my junior year of high school, and at the time i felt lost in MTV music, which i would argue was already 2 years past their prime. I wasn't quite off of grunge music altogether, and i think i was still holding onto the dream that kurt wasn't really dead. This song replaced 'i'll stick around' as my favorite foo fighters song (i bought the cassingle AND the album so i didn't have to rewind it over and over). 1997 saw me buy my first car, leave high school a year early and start really wondering what it meant to me to be queer. I drove around town with this song on blast and the windows down, feeling hopeful that my time might finally arrive. In retrospect, it's not as out of the ordinary as i made it out to be at the time, and it's completely tacky and american: a queer kid who's not like the one other gay guy in school in theater and band, getting away from the school he felt didn't suit him, and finding solace in alternative radio. How completely original, i know.
anyway watch this and swoon over davie g like i did/still do:

one last note: i might be the last to catch on, but there seems to be some sort of resurgence of 90s alternative music into fm radio, or at least that's what the posters in the subway are trying to convey. There's a poster of the Foo Fighters right next to the stairs to the street at my stop, and what'd i find peeking above the short sleeves on my davie's arms? big huge tribal tattoos, filled in with red. wow. i mean, i'd still love to have him over for some alizé and bonerbump, but those tattoos took a big chunk of his dreamy-ness away.

slower, slowest, and pommes in the oven

2007-11-22T20:45:00.000-05:00

Sometimes, a weekend at home means making friends with my oven. Normally, our relationship is respectful- I don't ask too much of it, and it treats me well in return. I'm not much of a baker, and if I have to put anything in the oven for more than an hour, I always end up forgetting about it and not coming back until I smell smoke. I blame this on the oven. On Sunday I found myself at home with nothing left to watch on dvr, and when I went to the fridge, I had little food that I could put together to make a real meal. So, I made what I love to eat the most: side dishes! And, in keeping the promise I made to myself to try to use the bottom of the stove for more than storage, I did it all sans sautée.
I even made a surprise for heather! (see above!)

here's what i made:

Roasted Fennel w/ Parmesan:

Fennel is a food I've come into loving in the past 3 years. I sometimes slice it raw and mix it with oranges and mint for a quick salad, or I put it in a sandwich with some tomatoes and whatever else is in the leftover tupperware. I know a lot of people are weirded out by the anise-like flavor
(read: heather), but for anyone who's given it a chance, I'm thinking you'll like it this way:

2 fennel bulbs, sliced

2 shallots, sliced
1/4 c parmesan cheese, shredded
olive oil
salt & pepper to taste

mix the fennel & shallots, lay them on a baking sheet (on a silpat, if you've got one), drizzle the two with a little olive oil, salt & pepper, and then top it with the cheese. So easy, right? bake it at 375 until the fennel is tender, which I timed at exactly 38 minutes. The cheese will be brown and nutty.

I ate about half of this before it even got off the baking sheet. My favorite things to eat with this are Boca Italian sausages. They're just like the real thing, I swear! Ok, I lie, but they're still really good. promise.

Oven Roasted Tomatoes

I love tomatoes, unlike a lot of people, it seems. When we got our first apartment in the city, my friend who went to the CIA once told me how to do this, and I wrote it down and lost it when we moved to this apartment a year and a half ago. Until I can remember to get it from him again, here's how I've been making due:

6 ripe tomatoes, sliced about 1/2" thick
6 cloves of garlic, sliced or whole ( I love a lot of garlic, oops)
1T fresh rosemary, chopped
2T olive oil
Kosher Salt
Pepper

mix all of the ingredients in a bowl and lay out on a baking sheet. I roast mine at about 250 degrees for hours, but if you're in a rush and don't want a huge gas bill, you can do it at 350 and take them out after an hour or so. About once a month and a lot more during heirloom season I throw this together in large batches and store it in my refrigerator to go on toast as a snack. I ate a lot more of these than I should have, and I'll be honest: when I remembered to take a picture, I was embarrassed as to how many were gone, so I skipped out on it.

Baked Stuffed Pommes

Earlier that day Heather and I had gone to brunch, and on the bus back home I had talked about how i wanted to gut an apple, stuff it with something delicious and bake it, so while HK went off to school and after my tomatoes were done, I did some experimenting. When I tell you that I had never heard of stuffing and baking apples before, I mean it. For a minute I really thought I had a great idea on my hands, and a few google searches later, it turns out I'm ridiculously late to get on the boat with this one. In my defense though, I'll try to keep my pride alive and say that my recipe is still a bit different from what I found online.

6 large baking apples (I used honey crisp)
½ c chopped dates
½ c chopped pecans
¼ c apple cider
1 t cinnamon
¼ t nutmeg
1 c cornbread mix ( I used trader joe’s)
2 T butter or soy garden
¼ c brown sugar

Preheat your oven to 350.

start off by cutting a hole at the top of each apple, and carefully removing the core. From there, scoop out the guts and save them in a bowl on the side. To keep them from oxidizing, use a little lemon juice on top of the guts and inside the hollowed out apples. Once all of your apples are ready, set them aside. In a bowl, mix together the apple guts, dates, pecans, apple cider, and cornbread mix. Between the cider, the liquid in the apples, and the lemon juice, you should get a good batter-like consistency. If you don’t, add the cider 1T at a time until you get it there. Fill a teapot halfway and set it to boil. You’ll see. Next, fill each apple with the filling and place them in either an individual baking ramekin or line all of them up in a small baking dish. Now back to the water. CAREFULLY pour the boiling water into the bottom of each ramekin/baking dish. Place the apples in the oven. Halfway through the baking, melt the butter/ soy garden in a saucepan and add the brown sugar. Pour this mixture over each apple. Your total baking time will be 30-45 minutes, so somewhere around the 20 mark, get to business.

When finished, they should look like this:

Once these were ready, the whole apartment smelled like apples, cornbread, and cinnamon. I'm thinking yankee candle should make a scent for it. These were so good, I just about cried. If anyone has any suggestions forother things to try out, I'd love to hear it!

Keeping up with the theme of slow cooking and the ever present cold weather, I can't stop listening to slowcore and everything else that defined my early 20's. Low is a big part of my musical collection, and one of my favorite things to find is a live recording of a song that doesn't have me still craving the original. This version of the song was recorded during a Peel session, and I think I might even love it more than the original. Outside of Sleater Kinney's "lions and tigers", I think this is the best song written by a parent to their child. They may be mormons and hate my people, but they've written some amazing songs. shit happens.

boomp3.com

Another amazing, amazing slow song is this version of Aaliyah's "at your best (you are loved). Again, R Kelly is crazy just like my mormons since he fell off, but there's no denying what a smooth slow jam he turned this song into. Aaliyah's death still gets me upset too, almost 10 years later. I've always wanted one of those airbrushed shirts like Missy used to wear (who am I kidding? wears), and if I ever find one in my size, I'm willing to spend some serious money. Get at me if you know how to make this happen.
anyway, enjoy, and I dare you to try and not sway along to this one.

boomp3.com

no transit

2007-11-18T18:49:00.000-05:00

My plan for this weekend was to spend Saturday on an adventure to the Transit Museum and fairway. I spent Friday night in park slope eating thai takeout, watching Waiting for Guffman and sleeping in a nice bed. Saturday morning I got a quick snack at Naidre's and took the train to the museum, but there was no parking (Blane met me there and is fancy and has a car), so he offered an earlier trip to red hook. Since I moved to NY I've been dying to go to the museum, but I've got my priorities, and free samples rank higher than learning about tunnels.

Fairway and trader joes might just be my 2 favorite landmarks in NY. I mean it. The kids get Disney, and I get overpriced grocery stores and cheap snack stores. Case in point: this summer Heather and I went to six flags, and when we got there to find the parking lot quasi-full, I wasn't bothered by the crowds or the anxiety of waiting in line for 90 minutes to get on rides. Yesterday, however, upon pulling into the parking lot to find a crowd of people grocery shopping, I just about cried and felt my heart sink from the thought of not being able to snack to my heart's content at the olive oil station and the olive bins (my favorites are the sun-dried tomato stuffed ones. cha-ching!), get lost in the aisles of imported cookies, and sneak my way into 4 samples from the cheese section. Just like the transit museum, I was promised a return trip, so I kept my whining to a minimum and was out in under 2 hours. If you know me at all, you know this is big news.

Since it was still plenty early when we left, there was still time to come home and cook up some dinner and spend the rest of the day watching Clueless and Serial Mom. I know I had promised myself that tex-mex was going to be the next thing I would tackle, but I wanted simple and quick so I could get max time in front of the TV all day. Don't judge me.

black bean burgers and fingerling potatoes

Give me a black bean burger anywhere, and I'll most likely want another. My favorite are Morningstar bbb's, but when I feel like eating a little bit healthier I opt for Gardenburger, which is what I used this time around.

The best black bean burger sandwich has these things:

1. good, ripe tomatoes
2. baby greens
3. a sharp cheese, but not too much
4. some sort of sauce: vegenaise, sour cream, ranch dressing, whatever.
5. a large bun or over-sized piece of bread.
6. avocado. avocado. avocado.

Things like this are quick, easy, and delicious- cook the burger in a skillet, add the condiments, and eat. then maybe have another.

Roasted Fingerling Potatoes:

For the first year of my post-college independent life, I did nothing but cook potatoes, and it shows. I cook them all the time, and I've got a potato recipe for just about every dish. As much as I love frites, my favorite way to have potatoes is out of the oven. They do take a little while to cook, but I still consider them "quick" food since the prep time is less than 5 minutes, and by the time they've finished roasting, I'm just about finished with everything else I have to do when I get home.

1-2 pounds fingerling potatoes
2 T olive oil
1 onion, sliced
1/2 t dried thyme
1 t coarse sea salt
fresh cracked pepper, to taste

cut the potatoes in half, add the onion, thyme, s&p, oil, mix together, and put on a tray in the oven at 350 for 45 minutes. garnish with the crème frâiche, sour cream, mayo, ketchup, or my favorite: sriracha.

After the meal, we shared a whole pumpkin pie with whipped cream, and snacked on honeycrisp apples and parrano cheese, and it was AWESOME.

I've picked out a song for the food, and a song for the movies.

The first song is a quickie, just like the meal:
boomp3.com

Pink Flag is one of the best albums to dance in your room too, and most of the songs hover in or around the 2 minute mark, so while your burger is cooking, turn this on.

and here's my homage to clueless:
boomp3.com

I stand firm in my belief that luscious jackson made some solid music in the 90's. About 2 years ago I found my old cd's in a box I brought down here from my parent's house, and much to everyone's chagrin I played "ladyfinger's" until Heather staged an intervention. 2 words: lilith fair.

company.

2007-11-13T11:02:00.001-05:00

There's nothing more fun than cooking for people, denk ik. With that said, a lot of the fun gets lost when I'm cooking for someone for the first time. Normally, I'll spend days perusing the cookbooks in my kitchen, online, and at the B&N up the block on my lunch break, modifying everything I read 10 times in my head before I give up and go with something difficult, which I'm never fully satisfied with in the end anyway. This time, I tried to keep it easy and keep my frantic cookbook page flipping to a minimum, so I asked my new friend (Blane!) what kind of food they liked. I normally shy away from doing this, because if someone says they like "x and y", they probably like "x and y" how they know it, and you're really just setting yourself up for failure. But I digress...
In the end, after 3 days of both parties doing their 'homework', we decided on vegetable lasagna and twice-baked potatoes. Simple, comforting, and 2 things I've made before and feel relatively comfortable doing. Sweet.

If you know me, I've probably talked to you about my tiny apartment, and how I cook in a closet. After living in our "new" apartment for 1.33 years, we were finally able to agree upon colors for our hallway-cum-3 BR abode, and heather and I spent all day Saturday cleaning, painting, and cleaning again.
Here's how it turned out:

you can see that my kitchen and living room are basically the same place, and everything is about 9 feet wide. I love my neighborhood a lot though, so it's a sacrifice I'm willing to make.

Dinner!

Basic Tomato Sauce:
It's best I think to make your sauce a day in advance and store it overnight. ( I stand strong in my belief that the sauce tastes better.) I like a simple sauce. It's got a nice flavor, it's super easy to make, and you can make it, freeze it, use it in a lot of recipes, and it lasts forever. Also, most "simple sauces" call for celery and carrots. I love both, but that's not a sauce to me.
Here's how i do it:

1 T olive oil
2 medium onions
4 cloves garlic
2 large cans of peeled tomatoes (splurge and get good tomatoes. its worth it. see below)
basil, oregano, thyme to taste
1/2 tsp crushed pepper

Before starting the sauce, a note about the tomatoes. I've made sauces with generic brand tomatoes, and I swear they're never as good. This week I was in trader joes shopping for snacks (shocker) and saw these tomatoes, so I decided to take a chance. I love trader joes, really. But, stay clear of these. I swear, these tomatoes were the mutant seeded variety, and they were super acidic. no good at all.

Here's some general notes about tomatoes:
If you're going to buy whole tomatoes, make sure you squeeze the seeds out of them before you add them into the sauce.
If you see 'with basil' and think it might be a time/money saver, you're about to fall into their trap, just like me. Basil is about $2 a bunch, and if you have leftovers and nothing to do with it, ask me about Italian lemon soda with basil. i swear, you'll love it!

Add the oil to the pan at medium heat. Add the onions to the almost smoking oil, and season with salt & pepper. Sautée the onions until they're golden. Add the garlic, and cook it for another few minutes, until the garlic is brown. Be very careful not to cook the garlic on high heat or for too long- it gets bitter and can ruin the whole sauce. Once everything is browned, add the tomatoes, a good pinch of oregano (fresh if you feel fancy, dried if you're me), the crushed pepper (optional), and as much basil as you like (I use a small handful), chopped. Depending on the taste of the sauce like this, sometimes I add fresh thyme. It's not necessary, but it's a nice addition. Either way, make sure you taste the sauce now to see if it needs more salt, pepper, or anything else you might have forgotten.
Let this stew for 60 minutes, and halfway through cooking use an immersion blender to purée the sauce. Sometimes, I let the sauce sit on low heat for hours so the sauce can reduce and get thicker and richer. If you've got the time, go for it!

Vegetable Lasagna:
1 package no-bake lasagna sheets
1 eggplant, pre roasted (see below)
3 cloves garlic
2 medium onions
1.5 c sliced shiitake mushrooms
1 package frozen spinach, thawed, drained, and squeezed
1/2 c ricotta cheese
2 c grated mozzarella
1/2 c grated parmesan cheese
2-3 c of the sauce you should've made yesterday

Say hello to my newest best friend, silpat! You don't really need to roast your eggplant before you add it in; a sautée will do just fine. HOWEVER, I am a gay with a kitchen toy, so here's what I did:
Peel your eggplant and cut it into 1/4 inch slices
Put them in a large bowl, and add:
1 small onion chopped
2 garlic cloves, minced
Salt and Pepper to season
Cover the mixture with a good quality olive oil (about 1/4 c), stir, and lay the slices on the silpat. Put the tray in a 350 degree oven, and let them roast until everything looks brown and delicious, which is somewhere around 60 minutes.

As for the rest of the vegetables, start by heating your pan with some oil in it. Add the onions, mushrooms, garlic, and remember what I said about high heat and garlic. Sautée this for about 5 minutes until the vegetables seem to be on their way to cooking. Remove this mixture from the heat, let it cool for a few minutes, and then add the spinach and ricotta.
Get all of your ingredients together; it's party time. Start by putting some sauce at the bottom of your medium- sized pan (this keeps it from sticking)- place a layer of the pasta sheets (the no boil kind is the best. Put them in as-is, and they cook in the oven!), the vegetable ricotta mixture, the eggplant, some more sauce, and the mozzarella + parmesan cheese. Then, just keep layering and repeating yourself until you're at the top. At this point, add the rest of your cheese to the top. get wild.
bake it in the oven at 350 for about 25 minutes. I like it when the cheese gets really dark and brown, so i leave it in until I'm happy.

Twice Baked Potatoes:
3 potatoes, washed
1/4 stick butter
1/2 c sour cream
1 c grated sharp cheddar cheese
2 c broccoli florets

This is just about the easiest thing to make, and one of my favorite things to eat since I stopped being vegan.
While you're roasting your eggplant, take the washed potatoes, stab them with a fork a few times, brush them with oil and some coarse salt, wrap them in foil, and put them in the oven for 45 minutes. You'll want them to be a little undercooked so they don't disintegrate on you. Let them cool.
Once they've cooled down, carefully cut them in half with the foil still on, and scoop the insides out, leaving the shells with enough room to still be sturdy. Put the potato guts in a mixer with the butter, sour cream, cheese, and broccoli, and mix it until it's at a consistency you like. I like it chunky, so I barely mix it.
Next, use the mixture you made to fill each of the 6 halves. Place these in a baking pan so they all stand up.
bake for 25 minutes at 350, right next to the lasagna.

So, that's dinner. I threw together a salad with some arugula, THE BEST vinaigrette ever (which Mary once taught a group of us to make at one of her dinner parties), a sliced kirby cucumber, and some yellow tomatoes I had oven roasted while playing with the silpat earlier. First time awkward jitters aside, it wasn't my prettiest dinner, but I was pretty happy with the food, and I think my new friend (Blane!) was too.

Music!

I cook and I reminisce. Depending on what I'm cooking, I either head for something more aggressive, or something heavy on the instruments so I don't get caught up singing along and burning whatever is in the oven. (if we're being truthful, I was listening to something shameful and dancing in my kitchen for the first round of eggplant roasting, and I burned it. oops)

here are 2 of my favorites from my playlist for the night:

boomp3.com
and
boomp3.com

one loud, one smooth.

Blane and I talked music at dinner, and it was decided later that while we have a lot in common, he prefers 'prettier' songs, so I went back and found one of my all-time-favorite songs, which happened to be on my mix for the day too:

boomp3.com
since the title doesn't seem to show up: Mirah + Ginger Takahashi - oh! september

Our next dinner is tex-mex night, and I'm more excited for queso than you'll know.

you're 27 jason, now grow up

2007-11-07T15:48:00.001-05:00

well, my birthday came and went. i'm now officially 27, and 3 quick steps to 30.

i had low expectations for this year, and it ended up being one of the best yet. For dinner i had a great group of my closest friends around me at dinner in my favorite place in brooklyn, Red Bamboo, and outside of a draft at the table our dinner was awesome. If ever you find yourself in my shoes, vegetarian and always hungry for meat and satisfying comfort food, this is the place for you. When eating out, i'm not one for going very fancy, and this place does a great job of giving you good food in a classy atmosphere that's not too expensive. also, check out the sink outside the bathroom- just a lil tip from me.

after dinner, we came back to my apartment for some presents from heather, who is the best vegan baker i know.
she (half)surprised me with her famous peanut butter oatmeal cookies (i accidentally found them hidden in her closet. accidentally, promise), and about 24 of these:

for her recipes, email her! heather.k.kelly@gmail.com

after my birthday weekend, i went upstate for the week to visit my family, and my mother made all of my 12 year old dreams come true by getting me this:

I spent the rest of the week buying more things than i should have, and i FINALLY broke down and bought a silpat, which i plan on using this weekend.

anyway, i couldn't wait to use my new present, so as soon as i got back to the city i made a new soup i've dreamed about for the past week:

here's what you need:

2 c slightly undercooked wild rice
2 onions, chopped
1 medium-sized shallot, chopped
3 - 6 chopped cloves of garlic, depending on your taste
3 large sweet potatoes, peeled and cubed
1 T orange zest
2 T butter/soy garden
2 T brown sugar (optional)
6 c vegetable stock
1 pinch cumin
S&P to taste, and cinnamon if you like it like that
heat some olive oil on your pot, and right before it smokes add your onions and shallots with some salt. once the two turn transparent, add the garlic. when all have a good caramelized color, add the potatoes and sautée for 5 minutes.
add vegetable stock, orange zest, sugar and spices, cover and let simmer until the potatoes are tender. (just about 20 minutes)
from there, get out your hand blender and have at it until everything is smooth.
next, add your wild rice, stir a few times, and finish it off with the butter/soy garden, or crème fraîche (shh to your vegan friends)

its not the prettiest soup in the bunch, but MAN is it good.

Musically, there are few things i love more than mojave 3 when the leaves change, and if you know me, you know about my love for electrelane. The first song is great for getting everything together and quietly preparing your food, while with song #2, if you close your eyes and listen, the song is a soundtrack to the rolling boil of vegetables, broth and zest. wow, am i gay.
boomp3.com

boomp3.com

company this weekend. get ready!

a debut of sorts

2007-11-07T13:49:00.001-05:00

and so here it goes:

after some good years of using livejournal, i've decided that it might be a good move to take my rants and raves to paper, and use blogging for something productive.
When my best friend heather and i moved to brooklyn 2+ years ago, we were so excited to leave college communal living behind and step into the domestic world that most of our graduation money went towards buying kitchen gadgets and decorative towels. We spent the better part of our first year cooking (me) and baking (heather), and even wrote down a few things we didn't mess up too bad. Eventually, the charm of infused oils, oven roasted vegetables with homemade pasta and fresh bread wore off, and lately i've been finding myself coming home from work with take out, a grape soda, and all the guilt that comes with eating greasy food in bed and waking up the next morning with french fries in your hair. And so, i made myself a promise to do my best and find a balance between 'total takeout' and time consuming and expensive meals.
So, why the blog?
Well, my favorite professor/hero in college started one (ceresandbacchus.com - check it out! she's amazing!), and i read it religiously, so i got inspired. Food and me are great friends, and sometimes our relationship isn't the healthiest, so maybe by keeping a record i can see where i go wrong when it comes time to fit into last year's jeans. Also, whenever i meet new people and it comes time to talk about hobbies, how lame does it sound to tell people that "i'm really into food, 90's r&b, eating out, language, cast iron cookware, music, and food"? At least now i can say "blogging about food, etc.", which somehow eases the sharp pain of how lame i really am.

oh, and I'm a big fan of music, which to me is just as seasonal and emotionally attached to my heart as food, so i'll talk about that too. think about it like a soundtrack to cooking.

yeah!
-le canon a tué la féodalité; l'encre tuera la société moderne

Notification about the rejected Direct Deposit payment

2002-11-15T02:04:00.000-05:00

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