Friday, September 5, 2008

EW counts down celebrity blogs . . .

Check it out here

Honestly, what stood out for me was the verdict on Meredith Viera's:
Bland but friendly, Vieira's blog is the perfect vehicle to reach her fan base. Or more specifically: If this blog wore pants, they'd be mom jeans.

I never want to be the kind of blog where if it wore pants, they would be mom jeans. If that happens, it may be time to take me out back and put me out of my misery. But the same can be said if I ever use the word "tablescape."

Points of interest:
1. New color scheme. I don't know if I like it or not, but I like it better than the old color scheme.
2. Real blog posting schedule commences next week.

Thursday, September 4, 2008

a little something to tide you over . . .

This morning I felt like it was impossible to get out of bed. Maybe if I had some raisin brahms to motivate me . . .

or perhaps van goghgurt?

I love the Ad Council.

Friday, August 29, 2008

it's oh so quiet . . .

Where did the summer go? I'm not really sure. I've managed to be stone silent on here which is unfortunate. I'm going to do some plotting and planning and overhauling. I'm not really in love with the color scheme at the moment, so it's back to the drawing board.

food: tomatoes, stone fruit, burgers, popcorn
beverage: water. and more water.
scent: kenzo amour, stella by stella mccartney
book: My Mistress's Sparrow is Dead edited by Jeffrey Eugenides. An interesting collection of love stories. I think it's a nice mix, well worth checking out.
music: podcasts: NPR Books, Food, and Pop Culture. iFanboy pick of the week. I am a giant nerd. I also listen to KDFC, the San Francisco classical station.

That's all I've got. I'll be back soon. I mean it this time.

Tuesday, June 3, 2008

sicky mcinfectedpants

I am working on a recipe/review post. But I seem to have caught a spring bug and feel . . . well, like crap. Hence, Sicky McInfectedpants.

That is my mom's homemade chicken stock. I put it in a white mug just so you could see the rich color of it. Awesome huh? I drank a whole lot of it.

So lots of fluid, a little medicine and I'll be back soon.

Saturday, May 31, 2008

Beautiful Bones

This is a post for Susan over at Food Blogga and her Beautiful Bones event. The purpose is to raise awareness about osteoporosis as May is National Osteoporosis Month, so she asked for calcium rich recipes. I really love Susan’s recipes, and the fact that she is a native Rhode Islander is near and dear to my heart.

I chose to do a French bread pizza for a couple of reasons. It’s incredibly versatile, but this also means that it is easy to make with calcium-full ingredients and on top of that it is delicious. Plus I saw Rachel Ray make a version of French bread pizza which was gross sounding and a not-even-hot mess; I’ve been making this for years, and mine is much better if I do say so myself. Not to mention it’s mild and delicious enough to serve to kids, if they are okay with the veggies.

french bread pizza
French Bread Pizza
Serves 2
Bone-friendly ingredients: broccoli, garlic, mozzarella cheese, parmigiano reggiano cheese, tomatoes.

1 half-length baguette cut in half lengthwise
1 tbs olive oil
¼ tsp. salt
2 shallots, finely chopped
2 cloves garlic, grated
2 plum tomatoes de-seeded and chopped
½ cup broccoli broken down into small pieces
1 orange pepper, roasted, de-skinned and chopped
10 basil leaves chiffonaded
2 tsp finely chopped flat leaf parsley
¾ ball of mozzarella
4 tsp grated parmigiano reggiano

1. Scoop out the excess bread from the baguette, discard, feed to the birds or yourself, or save it for breadcrumbs if you’re feeling industrious. Toast the halves in a 250°F oven until just toasted. You don’t want them to get darker, just drier. Time will vary depending on the kind of bread you’re using, as all baguettes are not created equal.
2. Mix together the herbs, vegetables (minus the shallots and garlic), and half the parmigiano.
3. Sauté the shallots in oil with the salt until golden in color. Grate in the garlic and cook for another minute, and add to the vegetable mixture.
4. Slice off enough thin slices of mozzarella to cover the length of the bread & mixture and put that aside. You want at least ¼-½ cup of mozzarella to dice and mix in with the filling, so dice and mix, add more or less to taste.
5. Assemble your pizza: pack the filling into the baguette, tamping down as needed. When it is filled, top with the mozzarella and sprinkle with the reserved parmigiano.
6. Place on a foil-lined baking sheet (easy clean-up) into a 350°F oven for 15 minutes or until the cheese is just beginning to turn golden brown.
7. Cut in half, sprinkle with salt and pepper, crushed red pepper flakes or just leave them plain. These are delicious just as they are!

Alternate shots:

Filling, pre-pizza:
pizza topping/filling

I did a more visual recipe outline, and I thought it was funny so I’m sharing it:

This is my first recipe post and my first event participation. I hope if you’re checking this out that you enjoyed. :)

Sunday, May 4, 2008

In case you were bored . . .

This past semester I took a class on graphic novels/graphic fiction. One of the requirements was completing a work of graphic fiction for a class anthology.

This is my submission. I hope you enjoy it.

I've got stuff to post, including food pictures, perfume reviews, and book reviews probably. However, I am in the throes of finals. So be patient ducklings. I'll be back soon enough to entertain.

p.s. I will also significantly jazz this place up, and put up links as well. Promise.

Monday, April 28, 2008

Cupcakecore! Not just for the airwaves anymore . . .


It's a radio show.

And it's also a blog.

Stayed tuned!