a quick 22 month hiatus.

•March 11, 2016 • Leave a Comment

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crispy pork salad.

•May 28, 2014 • 1 Comment

 

 

crispy pork saladThis recipe isn’t super revolutionary or anything but its something I invented and one of my favorite things to make these days. I buy precooked carnitas and throw it into a hot skillet with chopped jalapeños, onions and garlic, and any type of savory steak sauce like Worcestershire, bbq sauce, or this fancy Pepper Plant Chipotle thing I just found. While thats getting nice and crispy I heat up some black beans and corn, and toss that with butter lettuce, fresh chopped tomatoes, cilantro and huge slabs of avo. I toss the salad with Girard’s Champagne Dressing and tabasco, which is a very important detail. I plate the salad and then dish the sizzling shreddy pork pieces over the top, drizzle a little more Champagne dressing over the top, and a squeeze of lime. Its spicy and fresh and packed with summer-y flavors, mouth watering and super easy.

xo j.

 

buy it with thought, cook it with care.

•April 13, 2014 • 1 Comment

I found this in an online message board about food that I follow. It’s a poster made by the U.S. Food Administration in 1917 in order to promote conservation during WWI. I think its kind of awesome, and very worthy of a place on my kitchen wall.

 

fewd

 

xo j.

lord give me the strength.

•April 9, 2014 • 1 Comment

martini

 

 

I’ve already decided on my first post-baby meal: pf changs bbq spare ribs and a giant, ice cold dirty martini with olives. because I like my booze to punch me in the face, and fruity sweet drinks just taste like juice for children and I don’t have time for that. this is the only item on my “cannot have” list that I’ve craved, a list that includes soft cheeses, cold cuts, sushi, and other equally delicious things.

when I was younger and more poor I taught myself how to make the perfect martini, because the bars in San Francisco like to charge $12 for them and anyways I prefer to drink alone, in my robe, with my cats. here we go:

a chilled martini glass

the best vodka you can afford, I like Stoli because its only medium expensive and doesn’t burn my nose hairs when I sniff it

dry vermouth

stuffed green olives

martini shaker filled with ice

 

pour a hefty pour of vodka into your shaker, I err on the side of “more” because you can always top off your glass later. add a splash of dry vermouth. add a tiny dash of olive juice. shake that up and let it sit for a second, so it can get really blendy and cold. strain and pour into your chilled glass, and garnish with between one and seven green olives.

drink this on a warm California evening with your feet in a pool. drink this on a first date with your future husband and really impress him with your sophistication (true story). drink this on your couch and watch Real Housewives (Vicki Gunvalson prefers hers with blue cheese-stuffed olives, btw).

or, you know..let me make you one and drink this at my house, so I can smell your mouth. September is FAR.

xo j.

 

spring forward: green stuff

•March 25, 2014 • Leave a Comment

 

 

EDOC8200

 

aaaaaaaaaaauuuuuuuuuuuuuuuugggghhhhhhhhhhh yyoouu guuyys pregnaaaanccyyy isss disssgussssttiinnnggg aaauughh.

 

I haven’t wanted to cook or eat much of anything for the past 3 months. morning sickness is real and it is not joking around. a few times just opening my refrigerator and smelling the inside of it sent me running to the bathroom. I could write a whole post about how to stay alive when everything makes you barf (see: tums, oranges..thats kind of it) but the idea of writing it makes me want to barf, so it will have to wait.

this has been rough and its getting me down. one of the things I miss the most is the feeling of being hungry and enjoying what I’m eating. I don’t want to eat a steak, but I want to want to eat a steak, if that makes sense. I’m looking forward to cooking again soon, once the first trimester Vomit Olympics is over, especially since spring is approaching and all the tastiest, tiniest and tenderest stuff is starting to bloom and grow.

so, green recipes! my minty pea soup is one of my favorites, I have dreams about cella’s avocado mousse tarts, and greune sosse goes with everything. a few vibrant green recipes on my list to try this year:

grilled bread with lemony pea masharugula with roasted salmon and new potatoes. fresh green bean, walnut and feta salad. cucumber/honeydew/lime/mint sangria. tartine of peas, pickled onion, and egg. artichoke spinach pizza with white beans. nettle pesto pasta. are there any green-hued recipes that you would add to this list?

so. until this baby decides to stop trying to kill me and my unrelenting nausea finally goes away, I will continue hoarding recipes. and once I feel up to it I will storm into my kitchen with a whole arsenal of new ideas. barfing aside, I’m feeling super grateful and hopeful and ready for all the newness coming our way. new blossoms on the trees, new recipes to try, a new tiny mouth to feed.

xo j.

jawohl! glühwein!

•December 30, 2013 • 2 Comments

gluhweinthe German people are having a love affair with this hot mulled wine, a love affair that is deep and real. people drink it at lunch, in the christmas markets, at bus stops and in movie theaters. I even saw a large group of police officers standing in a circle drinking glühwein together, like ON duty. this is warming, spicy, citrus-y, when you inhale the hot wine-fumes the scent hits you like a holiday punch in the face.

3/4 cup water (or orange juice)
3/4 cup white sugar (or less to taste)
1 cinnamon stick
1 orange
10 whole cloves
1 (750 ml) bottle red wine

In a saucepan, combine the water, sugar, and cinnamon stick. Bring to a boil, reduce heat, and simmer.

Cut the orange in half, and squeeze the juice into the simmering water. Push the cloves into the outside of the orange peel, and place peel in the simmering water. Continue simmering for 30 minutes, until thick and syrupy.

Pour in the wine, and heat until steaming but not simmering. Remove the clove-studded orange halves.

Serve hot in mugs or glasses that have been preheated in warm water (cold glasses will break.).

j.

German breakfast!

•December 22, 2013 • Leave a Comment

germanbreakfast

 

 

one of my favorite parts about living in Berlin so far are the German breakfasts. my mom would make this for breakfast sometimes and it was always so tasty! a big cutting board heaping with cheeses, cold cuts, lox and patês, sweet and savory jams and spreads, a little yogurt, sliced fruit and veggies, soft boiled eggs with mustard…..all of these tasty little bits and bites.  everything is fresh and no two bites are the same. served with a basket of  hearty rolls and strong, milky coffee. sometimes we lament the lack of bacon, but not for long.

j.