It's been a while and for good reason, on the fourteenth day of October, I officially got married to the apple of my eye, Jill. The wedding went off without a hitch and it was great to see all the friends and family that came out to see us from near and far. I don't have anything else major to share other than that, but I do have a lot of things on my mind. ¡Bullet list al rescate!
I want to start a new website/zine using submissions from cooks, specifically cooks in the industry or who have been in the industry. Much like this blog, it's not meant to be specifically about food, but rather an outlet for creativity and to express oneself without the use of a chervil coulis swoosh. I'll accept drawings, photography, articles, reviews, high school pictures, anything fit for print really. If you would like to make a submission or know someone who might be interested, please let me know. I have a few submissions already but would like to get more.
Does anyone know the Elmo/Grover cut off year? That little red guy totally took over the whole operation. I understand Grover is still around, but probably marginalized. I feel like you're either Elmo or Grover in this world. It's like Red vs Blue, Crips vs Bloods. Hell this country is divided politically by these two colors. Looking at the clip below, I think it's pretty clear which sesame street character has had the most influence in my life, I'm sure those of you who know me too well will agree.
Anyone know any board game makers? I'd like to start developing one and would like to pick a seasoned vets brains.
Mmmmmmmmmm......seasoned braaaaaaiiinssssss.
Canned some pickled beats yesterday with friend Jen M. I'll share the recipe with you once I know it's good. For now, a couple teaser pics.
Tonight for the first time I try out the new food dehydrator. I'm gonna see how pumpkin seeds do. I like roasted pumpkin seeds but find there's a chewiness to them and I'm hoping the dehydrator on highest temp might be able to make them slightly crunchier. Wish me luck.
Made some pumpkin raviolis for some friends the other weekend and they wanted to know how to make the pasta dough, specifically how to make it well. The hardest thing about making pasta is the kneading and to know when you've got a good dough without taking it too far. About 5 minutes of hard kneading is all you need. Make sure the dough is smooth. Kneading is tiring, if you're short and/or your table is tall, stand on something like a milk crate to give yourself good leverage. Put all your weight into the dough and work it like a Polaroid picture. Make sure you're concentrating the weight through the heal of your palm. Work it forward in a circular motion and turn it slightly before your next kneading action. Finally it is important to wrap your dough in plastic and let it rest before continuing.
I've been on a bit of a childhood cartoon kick lately. The "Bullet list al rescate" in the opening paragraph is a reference to one of my favorite Cartoon Network, Cartoon Cartoons. If you can guess which one, I'll send you a jar of pickled beets. No googling! Won't do you much good anyways since the character doesn't say "bullet list", but rather their alter ego's name. If you don't like pickled beets, I might have a jar of plum bbq sauce left over.
My favorite tea is Earl Grey.
I've clearly run out of things to write about for today. Feels good to be back in the saddle again and I hope to introduce the new website/zine shortly. I leave you with my favorite Daffy Duck feature to really drive home the cartoon thing.
