Monday, September 3, 2007

The Diet Starts Tomorrow

I love the fair. It is dirty, hot and typically smells bad. What could get any better than that? Ok, so I have no idea why I love the fair. I don't go on the rides. I have never purchased a chamois. What I do is eat.

Judge all you want, but fair food is fantastic. Specifically, all I have been talking about all year is eating one of these:



I love the deep-fried goodness of the funnel cake and I justify eating one by only enjoying it once a year at the California State Fair. First thing in the morning, I was pumped for it. After a lunch of fried stuff with cheese and then some walking around in exhibit halls, it was time to purchase and fulfill the yearlong anticipation of funnel cake. It was at this moment that I made a very serious decision. Based on the fact that it was literally 106 degrees outside, the thought of once again eating something that was deep-fried in hot oil was honestly repulsive. It was a tough realization to come too, but instead I opted for one of these:



I figured it was a healthier choice; Chocolate dipped, sure, but fibrous at the same time. And no, there is not a picture of me eating it, as I am trying to keep this website "PG-13," at least for the time being. However, I do have a picture of Brittaney eating what is called a "Super Jumbo" (i.e. 10-inch long) corn dog that I will also not be posting -- not just because she said "I don't want to see that picture on the Internet" but also because she is a mother and I have respect for her children. So we'll just go ahead and leave that one up to the imagination.

We were nearing the end and I was became saddened. All year I talked about this indulgence and I was about to leave the fair without that satisfaction. Just when I thought it was over, indulge I did! I knew that Toni, a fried-food connoisseur, would not let me down. It was not a funnel cake, but thanks to her, I tried my very first...deep-fried Oreo.

I know, I know. I used to think the same thing you're thinking right now. The person who thought of a way to make the Oreo cookie more fattening should be tarred and feathered. And I am sure you think I'm a little bit disgusting right now. Maybe you are finding it hard to remain my friend. But do not judge me. May I remind you of the old saying, "Thou shalt not knock it until thou tryeth it. Especially if it be dippeth in batter and fryeth to crispy perfection." So tryeth I did, and 'twas awesome.

The other thing I tried was deep-fried Coke. Yes, that is what I said. It was Coke-flavored batter in a Coke cup, topped with Coke syrup, whipped cream and a cherry. Okay, now you can go ahead and judge me. Unlike the Oreos, not worth it.

Yeah, so I went for a run today. It was my feeble attempt to gain back the 5 months of my life that I quite literally "ate" away on Sunday.

Goodbye State Fair! See you next year!

Monday, August 20, 2007

Can I start you guys off with anything tonight?

I am not one to serve an appetizer on a random week night when it is just the two of us at home, but when sweet baby scallops are on sale for $5.99/lbs. who can resist? Sometimes dinner just deserves a little fancy.

Wednesday, August 8, 2007

Does anyone else find this slightly disturbing?



On my recent vacation to Cambria, CA, this was how the basil was packaged at The Cookie Crock Market. I hesitated slightly, but unfortunately, you can't make garlic basil aioli without it.

"Attention shoppers! Don't forget to check out our fresh fish department where you can find wild Atlantic salmon on sale for just $11.99 per pound. Ball Park Franks are 'buy one get one free,' perfect for your summer BBQ. And on your way through the produce department, be sure to pick up a fresh bunch of basil, fresh picked from Crazy McCatlady's garden and packaged up neatly in this random Ziploc bag. Don't forget to wash it! And thank you for shopping at the Cookie Crock!"

Friday, August 3, 2007

Sugar

By Joel C. Daniel

(Joel is one of my very best friends. What I value most about him is, including but not limited to, his dedication to his friends, his opinions and advice, his humor and his well written stories. The two of us can often be found at gatherings making up ridiculously tall tales for unsuspecting party goers. Normally Joel will start it off with something like, "Hey Heather, remember back in 1998 when we went to my Aunt Rhonda's retirement party?" Then I come back with, "Oh yeah, wasn't that the day we had to deliver those goats back to that apricot farm?" And it goes on from there. I know, I know, it is not polite to lie. But I promise you, the story you are about to read is true...every last word of it. -Heather)

Four weeks ago I consumed an oatmeal chocolate chip cookie. Actually, I consumed two. They were the first two cookies to move past my gums and soda-stained ivories in four years, and they were delicious. But for all the emotional turmoil getting them into my mouth caused, a suspecting individual would have thought I was eating a steaming cow pie on a cold morning.

Four years ago I nearly failed out of law school. I enrolled because I could not think of anything better to do. Smart? No. A good delay tactic? I thought so, until I realized I was not as intelligent as I had once hoped. Until the second semester of law school, I had probably studied less than 20 hours in my entire life. My desire to watch reruns of Seinfeld outweighed my desire to get "A's" in "Cultural Anthropology" and "Econometrics." Consequently, at the age of 23 I could tell you what led to the epic feud between Newman and Jerry, but if asked to describe the socioeconomic perils of New Zealand's native Maori people, or teach someone how to study for their impending statistics exam, I'd be lost.

Unfortunately, my law school property professor1 never asked me about the Jerry-Newman feud. He wanted to know about the law as it applied to-- surprise--property2. I assumed my memory and ability to bullshit would get me through law school, like it had every other school I attended. It didn't. The Christmas break following my first semester brought greasy latkes, chocolate dreidels, grandparents doting over their law student grandson, and a report card accompanied by a letter describing my newly acquired academic probation. I don't remember what the letter said, thus I will paraphrase: "Mr. Rapaport, if you don't pull your grades up, we're kicking your ass out. The end."

Now, it should be noted that getting kicked out of law school might have been the best thing for me, considering my motivation for being there was less than noble. However, once I start something, it is unbelievably hard for me to quit.3 So I changed my approach, and wound up with a law degree. Whoop-dee-do.

First, I signed up for a gym membership; I went every day. I cut out fast food, and then I stopped eating refined sugar4. Seriously. This is the thing I get the most flak for. People want to know why -- always. I did it to get into shape. The first two months were horrible. I craved it. I craved it the way I crave caffeine, which is to say I needed it the way someone who has been constipated for three weeks needs a toilet after a heavy night of beer drinking, when they feel a movement coming on, after their first shot of espresso in the morning. It hurt. Bad.

But after I got through the first couple months, I wanted it less and less, until I did not want it at all, and, finally, could not remember what it was like to have it in the first place. Once I got back into shape, people asked5 why I didn't want to have just a little bit. "Moderation is the key," they would say. The answer was: I did not want to remember what I was missing. Out of sight, out of...

This all changed a few weeks ago. At the time, I had been seeing an attractive girl for a couple weeks. For the most part we had avoided meals together, which is great for me, since I never want to tell people about my no-refined-sugar diet6 -- especially women, because if there is one thing they all have in common, it is a love of sugar. Regardless, I knew the day was coming when this news, along with the fact that I still sleep with a teddy bear named "Charlie," would have to be broken to her.7

Before I had the opportunity8 to mention my granola lifestyle, I got a text message from said attractive lady saying something to this effect: she hoped I had a sweet tooth, because she was bringing me a treat, within the hour, as a "thank you" for helping her with a project. This blows, is the first thing that crossed my mind, then I thought, maybe she is bringing strawberries, then I thought, man, you are an idiot for even considering that. I am not sure how I responded to the text, probably with a "Sounds delicious! I can't wait!" The reason for this should be obvious: this girl, I liked, and we had yet to become intimately acquainted. I may not know much about women, but I do know the best way to see someone you are into naked is not to deny them the satisfaction of at least trying a cookie they made for you9. And, this, my friends, is the reason I was faced with the largest refined sugar conundrum I had had in four years.

I already told you the outcome. If you knew her, the choice would be obvious, but that is not to say eating the cookies didn’t hurt a little bit. It did. And so did I, after I left the gym the next day. However, in the end, the two cookies were more than worth it.10 Further, they were oatmeal-based, which meant they were a little easier on the other side, and I did not have to eat as much oatmeal the next morning. Maybe she already knew me a little better than I thought.11

__

1 And this also goes for my contracts, torts, and civil procedure professors.

2 It certainly did not help matters that instead of focusing on my finals that first semester I spent most of my time working on a hand soap mold and a "Superman" belt buckle bigger than both of my fists.

3 Keep this sentence in mind as you near the bottom of the second paragraph following this one.

4 Also, I studied.

5 And still do.

6 Or the fact that I haven’t eaten red meat in six years. I am not that picky. Seriously.

7 Kidding about the bear.

8 When I say, "opportunity," I mean "balls."

9 In this case, I am pretty sure they were not made for me. They were a byproduct of a potluck-style party she attended earlier in the day. She thought my stomach would be a more appropriate receptacle than hers for the leftovers. Or maybe she wanted to get into my pants...There I go thinking like an idiot again.

10 A week later I had a piece of brownie -- complete with a chocolate chunk. You can guess who was responsible. She would have you think: good influence. I am undecided.

11 Which could be because I wear a name tag that says "Freak" where my left eye should be.

Saturday, July 28, 2007

So awesome...

This makes me want to learn to knit. Especially this one and this one.


Wednesday, July 25, 2007

It was like magic!

Grant and I can typically be found in the cheese section of our local grocery store, restocking our infinite supply of feta cheese for salads or branching out into something new for a cheese platter I typically offer at diner parties. I have been very impressed with the selection at our store that, although is a lovely store, can't hold a candle to Whole Foods or Andronico's. The other day, Grant handed me a shrink wrapped package of dense, yet soft, cheese and said, "What do you think this means?"

Grilling Cheese, it said.

"I don't know." I said. "Goes well with grilled foods? Or do you grill it...the cheese itself?"

We put it back and didn't think much of it. The next day, Grant sent me this article from seriouseats.com. So we went back and bought some and gave it a try.

Just salt, pepper and a little olive oil brushed on each side, a few minutes on the grill and enjoy. Admittedly, it feels very wrong to place slices of cheese onto a hot grill and visions of a dripping, oily cheddar-like mess will cross your mind but I swear to you, it will not melt. Instead it will be warm and chewy on the inside and deliciously salty and crispy on the outside.


Monday, July 16, 2007

Mint: The new basil?

Call me crazy, but sprigs of fresh basil seem to be popping up in my food no matter where I turn. In my omelets, in my salads -- I'm sure it's only a matter of time before Starbucks starts marketing the "Pesto Frappuccino®."

No matter what dining establishment you may find yourself in, you're sure to find a pasta dish with fresh pesto sauce, a sandwich with Roma tomatoes and pesto "aioli," or a mixed green salad drizzled with creamy pesto dressing. All delicious for sure. Don't get me wrong; I love basil fresh and in all its forms. I mean, what's the point of eating fresh mozzarella caprese if you don't have basil chiffonade beautifully sprinkled on top? I'll tell you: there is no point. However, I feel that the overuse and trendiness of this leafy herb has frankly made it quite boring. Not to mention that basil has been completely overshadowing its less popular but equally versatile and delicious cousin, mint. Today, I say no longer!

I admit it. I ignored mint for a very long time. The overpowering smell of the fresh basil sitting next to it in the grocery store attracted me like a moth to a flame. I'm sure the same happens to you, but resist the temptation, I say, and pick up a bunch of fresh mint! Much like basil, mint is very culturally diverse. It works perfectly in Greek and Mediterranean cooking, such as in a garlic and mint yogurt sauce for chicken and/or lamb kabobs or spread on Greek burgers. It's also a fresh addition to Asian cuisine like Thai and Vietnamese dishes. Try a mint chiffonade added to a seafood salad with an Asian style dressing.

I recently had an amazing fruit salad (courtesy of my dear friend Toni) that took your mama's bowl of mixed melon chunks and purple grapes to a whole new level. She tossed peaches, grapes and blackberries together with a sweet mint dressing. Hello! You can find the recipe here. And how beautiful does a pitcher of raspberry lemonade look with fresh green mint leaf circling around inside. You can't do that with basil! Well, I mean you can but....no, no you can't. Because that would be gross.


Garlic and Mint Yogurt Sauce

(Remember, I really don't measure, so...good luck!)

Ingredients:

  • 2 parts plain yogurt (One individual container will be fine. I prefer the fat free version. The consistency of the fat free version seems to work better. Also, it means you can eat more dessert later.)

  • Roughly 1 part sour cream to yogurt (if I had to guess, 1/2 cup more or less)

  • 2 cloves fresh garlic (more or less to taste) minced

  • Zest of one lemon

  • About half the juice of that lemon

  • Handful of fresh, chopped mint leaves (I found that dried mint actually does work with this recipe but the fresh tastes, well, fresher)

  • Handful of fresh, chopped parsley (flat leaf)

  • Salt and pepper to taste


  • Directions:

    Mix all the ingredients together and put in the refrigerator for a couple hours before serving with kabobs or Greek burgers and...that's it. Enjoy!