tag:blogger.com,1999:blog-83138861742438930492024-03-13T10:01:10.781-04:00The Stripper HousewifeMy name is Peekaboo Pointe. I am a world-renowned burlesque performer, stripper, and housewife. I work at night and I stay home all day. My night time passion is taking off my clothes in front of lots of people. But my daytime passion is cooking. I realized a while ago, that all I talk about on a daily basis is just that, either food or stripping. So, I am creating a blog about my life, day and night.Peekaboohttp://www.blogger.com/profile/00145202669712875798noreply@blogger.comBlogger25125truetag:blogger.com,1999:blog-8313886174243893049.post-13976155619120123262013-03-25T13:23:00.001-04:002013-03-25T13:23:39.505-04:00A Note on Rejection for the Burlesque Community<!--StartFragment-->
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdub1QT4rlD3VQH6tgPe-lPvGjNwWC5zrrLDa5JN100jjCB8YaGUL5Qr3F-X_sxzG822egqMHJb87Bgq482U1IzAiEPspjSizpoL-LNFpVAaZiBEIwS5EhZZ2z50LxQimuCu2wfa-Vyc0/s1600/PeekabooLuma.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdub1QT4rlD3VQH6tgPe-lPvGjNwWC5zrrLDa5JN100jjCB8YaGUL5Qr3F-X_sxzG822egqMHJb87Bgq482U1IzAiEPspjSizpoL-LNFpVAaZiBEIwS5EhZZ2z50LxQimuCu2wfa-Vyc0/s320/PeekabooLuma.jpg" width="259" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
I feel that this may
be a subject that quite a few of us in the Burlesque community are dealing
with. I’ve been hearing a lot of rumblings about performers being disappointed
about not getting booked in certain shows, and the recent notifications for
BHOF seem to reveal it as an ongoing<span style="mso-spacerun: yes;">
</span>theme in our community…</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
I have been performing in the burlesque community for the
last ten years, the most recent seven of which I have made my living solely on performing.<span style="mso-spacerun: yes;"> </span>I have been flown all over the world to
perform, perform 4-5 nights a week (on average), make a comfortable living, and
know that I am good at what I do.<span style="mso-spacerun: yes;">
</span>I enjoy every success that comes my way and I feel proud of what I have
accomplished…<span style="mso-spacerun: yes;"> </span>And, as a part of
this process, I experience rejection on a regular basis.<span style="mso-spacerun: yes;"> </span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Yesterday, I was notified that I was not accepted into the
Burlesque Hall of Fame, again.<span style="mso-spacerun: yes;"> </span>In
the grand scheme of my career this should not be as big of a let-down as it
happened to actually be. I have enjoyed many successes because people enjoy my
performances, and my ultimate goal is not to win a crown, but to continue on a
path to keep growing as an artist/entertainer/passionate stripper! </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
So, why does it bother me (and us) so much? What is it about
this particular event that we all seem to fret over so much? I had to really
stop and think about it. And something came over me yesterday after the
notification. First, it was disappointment and a feeling of “what am I doing
wrong?” and then it hit me…<span style="mso-spacerun: yes;"> </span>And
with it, a feeling of inspiration and utter relief washed over me. I am clearly
not doing anything wrong - my career is proof of this! It’s not about winning
one competition (or even getting in, for that matter) it’s about winning at my
CAREER! My career is not one show. It’s a decade of shows, and hopefully
another decade to follow that one! </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
I (like all of you) submitted a piece that I was proud of. I
trust in my art. A host of judges may, or may not, be into what I’m feeling and
am inspired by this particular year. Or they were seeking more than my vision
was offering. But as long as I stay true to myself, I can continue to make
meaningful and inspired work that I enjoy making and sharing. I feel absolute
euphoria when I’m onstage. And I would be honored to share that feeling onstage
at BHOF, in a theater filled with my peers from all over the world. But it
simply isn’t my time, or the judges were into something different. I have faith
in my art and I have passion for my art. My rejection wasn’t personal. None of
the rejections were personal. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
I always dreamed of being a dancer. I spent most of my life
in dance studios and ultimately in a performing arts conservatory college for
dance. I spent literally 8 hours a day in the dance studio studying technique,
choreography, the ins and outs of the body and how our muscles work,
over-and-over. In all of those classes I was constantly picked apart. My
teachers told me DAILY that something I was doing was wrong, and to “fix it.”
It is a hard thing to hear at first, but after a while, like anything you get
used to it. I knew that my teachers weren’t “out to get” me - they wanted me to
be the best I could be. And how was I going to be the best if I didn’t know
what I was doing wrong? It was positive criticism. And it wasn’t necessarily
always told to me in a nice way. I think this is true for all arts educations.
You are constantly being critiqued and told what to do to make it better. All
so that you can leave school and go to audition after audition and compete
against hundreds of other dancers for ONE job. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Yesterday, I realized that rejection in the burlesque
community might be a similar thing to the rejection and criticism in the arts
education. I never took it personally when a choreographer didn’t pick me out
of the sea of other dancers in an audition. I got disappointed, but I
understood that maybe my body wasn’t the one that was going to see THEIR vision
out. The same goes if I don’t get hired for a Burlesque show that I really want
to be in, I may not do work that that specific producer wants for THEIR show.
But, as long as I am working toward MY vision and getting stronger and working
hard at what I love, then I am on the right path. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
The jobs and acceptance letters will come when my vision
happens to fit the producers or judges. I would be doing myself, as an artist,
a disservice to not focus on my vision because I think that it might not be
what they’re looking for. Just being the best you you can be is all you need to
do. Keep making work that you LOVE and everything else will follow. The cheer
of the audience after every show you do, large or small is more important than
anything else! Relish in the sea of love from your next audience, and be proud
that you have brought joy to them. That’s what is truly important! </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
A group of judges are not responsible for your feelings of
worth. YOU are responsible. Your feeling when you’re onstage is responsible.
Your undeniable passion for your audience is responsible. The joy that being
onstage gives you is responsible. It comes from within you! If you are working
toward someone else’s’ vision (be it a beautiful one or not), it’s still
someone else’s’ vision and may not be yours! Why would you work toward someone
else’s vision? If what YOU do fits then that’s awesome!! If not, you should
never change who you are as a performer to fit in. (this goes for ANY job) Just
be your amazing self and enjoy everything that that brings you! </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
We are soul strippers, strippers forever, and forever
growing! </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<!--EndFragment-->
Peekaboohttp://www.blogger.com/profile/00145202669712875798noreply@blogger.com31tag:blogger.com,1999:blog-8313886174243893049.post-89160638591828348622012-08-16T12:53:00.001-04:002012-08-16T12:53:59.423-04:00Nancy Reagan made me a Stripper
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwuHvsppA3nKEXZTYxFgaFS7ATiBII6CyobcvCO8hLJUqtxWzWdIUbHwo-YT1TR6pBeAZIn2OTa7wpi3B6z9kLMKUKp7kvAHvY6UUM4ffe4Ak16cj1AYlRfJ3g9urq4BXbeRsnH_NjhqU/s1600/peek-jason-02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="318" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwuHvsppA3nKEXZTYxFgaFS7ATiBII6CyobcvCO8hLJUqtxWzWdIUbHwo-YT1TR6pBeAZIn2OTa7wpi3B6z9kLMKUKp7kvAHvY6UUM4ffe4Ak16cj1AYlRfJ3g9urq4BXbeRsnH_NjhqU/s320/peek-jason-02.jpg" width="320" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
“I want to be just like her when I grow up!” Was my thought
about the girl with the punk rock fringe haircut sitting at the table in the
front of the Assembly Room at Piney Branch Elementary School. She was brought
in by the DARE program to give a talk about the dangers of Drugs and Alcohol
and scare all of us 5<sup>th</sup> graders away from the idea of doing drugs.
You know the program…it was the one that Nancy Reagan started in the 80s to
keep kids from doing drugs. The one where they brought cops into the schools
with trays full of drugs and showed us how they were ingested, what they did,
and what they looked like…and even what household items that you can get high
off of and why you shouldn’t do it. When all we heard was….”wow, you can get
high off that?!” </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
My elementary school called an assembly this day, and we all
groaned. Everyone hated assembly’s because it usually meant that we had to
listen to some boring old person drone on about something so boring we couldn’t
bear to keep our eyes open. Even though we hated them, there still was
something exciting about getting to leave regular class for a bit though. This
assembly was the same as all the rest. A woman was introduced to us, “This is
Leslie, and she’s going to talk to you about her life.” I looked at the front
of the cafeteria, which also doubled as the theater for school plays, so it had
a large stage in the front with the kitchen in the back. Leslie was sitting at
a table in front of the stage. On the table there were pamphlets for D.A.R.E. I
knew at that moment we were going to have a lecture about drugs. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
This one was a little different though, Leslie wasn’t an
expert, or a cop, or a scientist… she was an actual ex-junkie. And she was
there to tell us first hand how bad drugs are. She told us about how she
started out just trying drugs occasionally and then…it lead to her running away
from home, and fending for herself on the streets. To survive…she had to work
as a stripper. (Cue the dramatic music). I stared at her, in awe. She was so
beautiful, cool, and when she was 15 she was on her own and working at a strip
club and trying lots of drugs.<span style="mso-spacerun: yes;"> </span>I
could tell that all the other kids in the room seemed either horrified at her
story, or incredibly bored. I seemed to ignore the stories about her overdose
and life on the streets, and all I heard is that she was a stripper…and she was
beautiful! I couldn’t wait to be a punk like her, try drugs, and most of all to
be a stripper. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
My mind was obsessed with the idea for a long time. My
Barbie’s were strippers for a least a month. But I kept my scandalous dream a
secret. I didn’t even tell my best friend! I just waited. I knew the day would
come, I just had to be patient. <span style="mso-spacerun: yes;"> </span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
As an adult I think about this and think how strange. That a
10-year-old girl would have that kind of reaction to what was obviously a scary
story. I just thought that stripping sounded amazing. And you forget when
you’re all grown up, how mature you can think as a kid. I knew I couldn’t be a
stripper at that moment because I was too young, I also knew that I couldn’t
tell anyone. There’s no way that my parents would understand that their 10 year
old daughter had dreams of being a stripper when she grew up. They would have
brushed it off to some weird thing that their little girl said, or found it
disturbing and I would have gotten a lecture about it. When in reality, I knew
that someday I would be a stripper, and that there wouldn’t be anything wrong
with that. I knew at 10 years old that you didn’t have to be a junkie to be a
stripper. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
This was the exact moment that I decided to be a stripper.
And 20 years later, after spending countless years thinking about it and
dreaming about it, when the time was right I did it. I just want to say, thanks
to Nancy Reagan for making me the best stripper I could be! I owe it all to
you. </div>
<div class="MsoNormal">
<br /></div>
Peekaboohttp://www.blogger.com/profile/00145202669712875798noreply@blogger.com4tag:blogger.com,1999:blog-8313886174243893049.post-19792896712111737142012-08-09T13:04:00.000-04:002012-08-10T17:33:04.557-04:00My Domestic Roots<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5spWigwi8ypLc7mS6PRuUSE8r0Y2p19l25iji-HWeP8IkBECUP-5b1KiX6WTHiONJJ9deQmBJZmiQs1yWSa5n9ouypCb7QKqEW2zGnSdWyG3375hyphenhyphentGqZBb9rt4dxydV8WiTHg7W-YDk/s1600/Moina+1978+and+Mom+Genie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5spWigwi8ypLc7mS6PRuUSE8r0Y2p19l25iji-HWeP8IkBECUP-5b1KiX6WTHiONJJ9deQmBJZmiQs1yWSa5n9ouypCb7QKqEW2zGnSdWyG3375hyphenhyphentGqZBb9rt4dxydV8WiTHg7W-YDk/s320/Moina+1978+and+Mom+Genie.jpg" width="320" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
My mother is a domestic hero. She cooked 3 meals a day for
us, cleaned the house perfectly, played with us, encouraged creativity in us,
and wouldn’t let us watch a lot of TV. We ate healthy whole meals that
were always home cooked. All this with very little help from my father. That’s
not to say that my dad was a dead beat, because he wasn’t at all. He just had
no idea how to cook, or clean. He did the man stuff. He worked, made sure the
yard and the house looked nice, took us all camping and taught me how to paint
the house, fill up the car with gas, check the oil…. you know, man stuff. My
family was pretty cookie-cutter when it came to gender roles. My Dad was well
into his 60s when he learned how to run the DISHWASHER!</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
So, naturally I picked up both of those traits. I don’t
think my mom would have wanted me to be a wife like her. She wanted me to be
more independent and free spirited in a way that she never had the chance to be
– although the fact that my mom has a recipe for pot brownies, and was the voice
of “Miss Midnight” an erotic radio show that my parents did together in
college, makes me think that she was way more free spirited than she thinks!</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
I wanted to be just like my mom…. and my dad. I wanted to be
the housewife in the apron with the amazing recipe for Lemon Meringue Pie, but
while the pie was cooking I wanted to be able to fix the car. I was on track
for that but sadly I wasn’t allowed to take auto shop in high school like I
wanted to. I’m still a little bitter about that, and don’t understand how the
Pom Squad was ok, but auto shop was a no-no. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
I always wanted to know how to cook. And every chance I had
I would help my mom in the kitchen. She would let me add all the ingredients
when baking, help her stir the pot, drop the dough in the oil when we made
fresh doughnuts…I couldn’t get enough time in the kitchen! </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
I remember the first time I ever got to cook a meal. My mom
had just returned home from the hospital and was home recovering in bed, unable
to cook. My brother was in college and my Dad…well, he was less capable of
cooking than his 8 year old daughter. I’m pretty sure I begged to do it too!
I’m sure there was a little humoring the child going on too…but I didn’t care!
I got to cook! </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
I went into the kitchen and looked around. My mom directed
me in the right direction, “There’s chicken in the fridge…” I took the chicken,
sliced it into uniform thin pieces. Chopped a few cloves of garlic. Took out
the soy sauce, marinated the chicken in garlic and soy sauce. I guess I was
making some sort of “Asian” meal. I heated up the pan and added the oil, then
added the chicken pieces one by one. Dousing them a second time in soy sauce
while they were cooking. I think I must have used at least a half a bottle of
Soy Sauce on our chicken. I worked the chicken in pieces turning them over when
they seemed cooked enough and transferred them to a plate when they were done. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
I was beyond excited as I plated my first meal. Taking extra
care to make sure that the meal looked pretty on the plate. I served my pitch
black with soy sauce chicken with great pride! The soy sauce had completely
permeated the chicken and it was black, not because I burned it, but with an
ungodly amount of sodium. If you didn’t know what it was you would probably
have taken one look at it and thought it was steak. I can’t remember what I
made on the side. It must not have been an original recipe because I certainly
would have remembered if it was. But that chicken…I really thought that I had created
the greatest chicken recipe ever! And I ate it as if it was. I’m pretty sure my
parents were humoring me as they ate theirs, reaching for a couple glasses of
water I’m sure. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
My mom put me in a cooking class after that. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>Peekaboohttp://www.blogger.com/profile/00145202669712875798noreply@blogger.com0tag:blogger.com,1999:blog-8313886174243893049.post-50199842862290533012012-08-02T17:29:00.000-04:002012-08-02T17:29:12.755-04:00Who needs the Shake Weight when you've got Mayo?<br />
<div class="MsoNormal">
<span style="font-size: 14.0pt;">Mayonnaise: that deliciously
decadent, creamy, fatty, condiment that we all love or love to hate. I for one
LOVE mayo! If you’ve ever been out to lunch with me, you know how upset I get
when the waiter forgets that my fries were <i>specifically</i></span><span style="font-size: 14.0pt;"> ordered with a side of mayo. How do you enjoy fries
without mayo?? I really don’t know, and Ketchup?? Are you kidding me? As if
there weren’t a million other things wrong with this country…we have to add Ketchup to the list! Come on…give me the mayo, and not that fake shit…I want the real stuff! Give me
all the fat, all the egg, give me all of it. Hold the corn syrup and
preservatives; I’m making it myself! And so should you! It’s so easy, and the
pay off is HUGE!</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: 14.0pt;">So, here’s my entry about one
of my favorite things in the world, which combines so many of my OTHER favorite
things as well...<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: 14.0pt;">Get this…a condiment that
makes fries way more delicious than they already are…and it comes with a
WORKOUT too!! Holy shit. And hold up…the workout it gives you specifically
targets an area that makes you better in bed? That's right…making mayo works out
your wrist, which makes you better at giving that special man in your life a
bangin’ hand job! Three</span><span class="Apple-style-span" style="font-size: 19px;"> amazing things in
one…A workout, better sex, and something delicious! Ladies, let’s get to
whippin’ up some mayo, shall we?</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: 14.0pt;">This will make a medium Jar of Mayo, which will keep for a good 2 weeks! <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 14.0pt;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1hV_f-W1Wauk_RH3PWmkLP2Fpe8Ol-HpXY4kP53EAo7c_NIwStvL6A84GMk_wOPKiaDnBoKsWXAr0FOT0ajXCpYM53ZOlIc3mgKL9ArlDGa3Ic8XQzU_Oz-m7B5hUy1v9nngGC4mD8AY/s1600/IMG_0948.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1hV_f-W1Wauk_RH3PWmkLP2Fpe8Ol-HpXY4kP53EAo7c_NIwStvL6A84GMk_wOPKiaDnBoKsWXAr0FOT0ajXCpYM53ZOlIc3mgKL9ArlDGa3Ic8XQzU_Oz-m7B5hUy1v9nngGC4mD8AY/s320/IMG_0948.jpg" width="240" /></a></div>
<div class="MsoNormal">
<span style="font-size: 14.0pt;"><br /></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: 14.0pt;">2 egg yolks at room
temperature<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 14.0pt;">1 ½ teaspoons Dijon mustard<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 14.0pt;">1 tablespoon fresh squeezed
lemon juice<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 14.0pt;">dash of salt<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 14.0pt;">dash of white pepper<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 14.0pt;">2 cups oil (a mix of olive
oil, walnut, peanut- peanut oil tends to be a bit strong, so be sure to mix it
if choosing to use it.) Feel free to use just olive oil, it works great that
way! <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: 14.0pt;">Instructions: <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 14.0pt;">-Put all ingredients in a
metal or glass bowl except the oil. Stir with a wire wisk. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: 14.0pt;">-Then slowly add the oil one
drop at a time. (yes, literally one drop at a time!)<span style="mso-spacerun: yes;"> </span>Whisking the whole time, DO NOT STOP WHISKING! Keep adding
the oil one drop at a time while whisking until the mayo starts to get thicker,
and more “mayo-like”. Toward the end, you can add the oil a little faster, but
be sure to continuously whisk- this is where the workout comes in! <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: 14.0pt;">Once the oil is all in you
should have a nice thick consistency of mayo! And that’s it! See…it’s so easy!
As long as you add your oil slowly, and never stop whisking you’ll be fine. If
you do stop whisking, or add the oil too fast you risk your mayo separating, which
you DON’T want!<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: 14.0pt;">Your Mayo will last up to 2
weeks in the fridge and trust me…it’ll be better than ANYTHING you’ll buy at
the store. You’ll find that you never have to buy it again! <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 14.0pt;"><br /></span></div>
<div class="MsoNormal">
<span style="font-size: 14.0pt;">Enjoy! </span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>Peekaboohttp://www.blogger.com/profile/00145202669712875798noreply@blogger.com0tag:blogger.com,1999:blog-8313886174243893049.post-40454471820104342442012-07-18T15:14:00.002-04:002012-07-18T15:15:26.188-04:00The Stripper Housewife re-emerges!!<br />
<div class="MsoNormal">
<span style="font-size: 14pt;">The Stripper Housewife
re-emerges! No longer a wife, but still very much a stripper with a fascination
for all things domestic! <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: 14pt;">Last November my living
situation changed drastically…to say the least! My husband of 5 years and I
decided to throw in the towel and accept the hard truth that we were, in fact,
going to join the ranks of the 50% of marriages that end in divorce. I kept the
apartment and he left. It took about a month to get what he needed out of the
apartment, and then…there I was, 1 month later with no husband and a house that
looked quite literally like the physical manifestation of what had become of
our marriage. Like you might be able to assume…my apartment was a disaster. A
constant physical reminder of something that had gone horribly, horribly wrong!
Nothing had a place; there were boxes and random items strewn across what had
at one time been a cozy little apartment. A big change was in order, and FAST!
I knew that to be happy in this new phase of my life, a phase that honestly I
was pretty excited about, I needed to physically move! <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: 14pt;">But, in case you don’t know…I
live in New York City! Moving in the city is one of the most difficult things
you go through as a New Yorker, and on top of a divorce, searching for a new
apartment was not on my list of things to do. So, I decided to move into my
apartment one more time. I packed all my things into boxes, moved the boxes to
the middle of each room, mopped, cleaned every crevice of the place and started
to redefine the rooms of my apartment! <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: 14pt;">Step one however, involved
the burning of white sage…a lot of sage…and I mean LOTS! <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: 14pt;">The next step was imagining
a whole different lay out to the apartment. The bedroom became the living room,
his studio became the bedroom, the dining room became my sewing room, and my
studio…became every showgirls dream room…the WALK IN CLOSET! <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: 14pt;">I dreamed of what I wanted <i>my</i></span><span style="font-size: 14pt;"> house to be like. This is the first time I’ve ever
lived alone and I want it my way. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: 14pt;">So, I decided on:<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: 14pt;">Minimalist 70s porn star
living room<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 14pt;">Country craft sewing room<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 14pt;">Warm Girly bedroom (which, by
the way, is only big enough for a bed!)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 14pt;">My kitchen was already
perfect, it just need a little editing and simplifying. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: 14pt;">And that’s exactly what I
did! For only $1000 I got an entirely new apartment that I am proud to have
people come over and visit. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: 14pt;">Before I could buy furniture,
linens, or anything else I had to paint! All of my things were packed up
already so it was the perfect time…the perfect time for a party!! I invited a
bunch of friends over, blasted some music, bought a few bottles of champagne,
lunch and went to town! We painted the entire apartment in about 5 hours! And
check out how much fun it was…I have the pictures to prove it! <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 14pt;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnDkDdaZm3ofNkUVaBXYeZRyWbI0OUaX5yQXxvumn6bnbbRb9erouwOTZe0HsWuM64xChPzBT0W6vRhx-iO8YdmuLGhrTxjos0hmeO7I6X5n-EFfK4KvHXE0bkNnxbxUbJDqn9OkvnDpk/s1600/IMG_1483.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnDkDdaZm3ofNkUVaBXYeZRyWbI0OUaX5yQXxvumn6bnbbRb9erouwOTZe0HsWuM64xChPzBT0W6vRhx-iO8YdmuLGhrTxjos0hmeO7I6X5n-EFfK4KvHXE0bkNnxbxUbJDqn9OkvnDpk/s320/IMG_1483.JPG" width="320" /></a></div>
<div class="MsoNormal">
<span style="font-size: 14pt;"><br /></span></div>
<div class="MsoNormal">
<span style="font-size: 14pt;"><b><i>Painting tips from Strippers:<o:p></o:p></i></b></span></div>
<div class="MsoNormal">
<span style="font-size: 14pt;"><b><i><br /></i></b></span></div>
<div class="MsoNormal">
<span style="font-size: 14pt;"><b><i>1. Never wear pants! Why risk getting your clothes covered in paint when you just paint in your panties. So much easier that way! </i></b></span></div>
<div class="MsoNormal">
<span style="font-size: 14pt;"><b><i><br /></i></b></span></div>
<div class="MsoNormal">
<span style="font-size: 14pt;"><b><i>2. Your stripper heels will help you reach those spaces up high...remember they give you an extra 7 inches! Just make sure your friend is there to spot you, and use caution while wearing stripper heels on the step stool! </i></b></span></div>
<div class="MsoNormal">
<span style="font-size: 14pt;"><b><i><br /></i></b></span></div>
<div class="MsoNormal">
<span style="font-size: 14pt;"><b><i>3. In case you get tired of painting...practice your booty bouncing while you paint!</i></b></span></div>
<div class="MsoNormal">
<span style="font-size: 14pt;"><b><i><br /></i></b></span></div>
<div class="MsoNormal">
<span style="font-size: 14pt;"><b><i>4. </i></b></span><span class="Apple-style-span" style="font-size: 19px;"><b><i>Champagne </i></b></span></div>
<div class="MsoNormal">
<span style="font-size: 14pt;"><br /></span></div>
<div class="MsoNormal">
<span style="font-size: 14pt;">Once the paint was dry the
rest was easy. I had already spent a lot of time in my space envisioning
exactly how I wanted it; all I needed to do was buy the things in my head. I
bought a couch, a rug, all new linens, a new shower curtain, bath mat, big
throw pillows and a bookshelf. That’s all it took. Well, that is after donating a lot of old stuff to local charities. Get rid of everything! There is no reason to hold on to old things that you didn't really like to begin with. The more you get rid of, the more space for positive new things to come into your life. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: 14pt;">It’s all about redefining the
space, moving things around, taking down everything off the walls and starting
over again. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: 14pt;">Assess what you have once you
pack it away. See what you can do with it that’s new and different. One
example: I realized I had a lot of large mirrors in the house so I turned them
into a collage of mirrors on one large wall in my living room. It opens up the
space, makes it look bigger, and it’s a pretty attractive design. It also
allows me to rehearse in that room without it looking like a “dance studio.” <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnnd3DdXmDvJchBfwkIOivlKlrX_RE0g6bngWaJhuDW3XCOOWX-36l2L0F4pEv-bEBGtV-P_vH0qj-wvoMY7OjPRJqmkso9Fvmjp3URgiqfNatx6Px0Cotxyw_bjnxtZuWU3vcjspKnR8/s1600/IMG_1510.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnnd3DdXmDvJchBfwkIOivlKlrX_RE0g6bngWaJhuDW3XCOOWX-36l2L0F4pEv-bEBGtV-P_vH0qj-wvoMY7OjPRJqmkso9Fvmjp3URgiqfNatx6Px0Cotxyw_bjnxtZuWU3vcjspKnR8/s320/IMG_1510.jpg" width="239" /></a></div>
<div class="MsoNormal">
<span style="font-size: 14pt;">This was the single most important thing I did at the start of my new life. It defined my mood for the next year and has really been the difference in moving forward and loving my new life! Even if you're not going through a break up, redefining your space from time to time allows you to change the energy in your life and help you jump into a new direction. Change is good, dive head first into it! You really have no choice sometimes! </span></div>
<div class="MsoNormal">
<span style="font-size: 14pt;"><br /></span></div>Peekaboohttp://www.blogger.com/profile/00145202669712875798noreply@blogger.com4tag:blogger.com,1999:blog-8313886174243893049.post-61280844385845645202012-01-16T16:36:00.000-05:002012-01-16T16:36:26.891-05:00Shit Happens.<!--StartFragment--> <br />
<div class="MsoNormal">"Shit Happens." The perfect saying for when things in your life don’t go as you’d planned. I planned to get married once. And the Universe had other plans for me. My job is to make the best out of any situation that I’m faced with. And that’s what I plan to do. I loved being a wife. Luckily for me, the things that I loved about being a wife...don’t require a husband! This is an incredible revelation. Everything I do now in my life is because I truly love it. My life is more than ever surrounded by light and love. And my desire is to spread that love wherever I go, and who ever I go there with.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">My goal now, is to spread the nurturing nature of wife-dom to you…my friends and readers. I am YOUR housewife! My kitchen is alive again, and I’ll be filling your eyes and senses with all sorts of treasures, treats and tips! </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Stay tuned!<span style="mso-spacerun: yes;"> </span></div><!--EndFragment-->Peekaboohttp://www.blogger.com/profile/00145202669712875798noreply@blogger.com4tag:blogger.com,1999:blog-8313886174243893049.post-4568864441612494912011-07-19T15:33:00.000-04:002011-07-19T15:33:44.385-04:00Fuck White Castle.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCg1LfWOlKE7iP5_Jno09Tq04gIQDAs1kc_avrsrHxnkmTzxdhkP_Hv5zIfTz3SyT8tUpeMPAnctqC1-nLlrPdYudM3x890qZEHAoOQfDnDu_4f-IED4gCbSCp171UIz5VCJTCVvvRcVE/s1600/white+castle.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCg1LfWOlKE7iP5_Jno09Tq04gIQDAs1kc_avrsrHxnkmTzxdhkP_Hv5zIfTz3SyT8tUpeMPAnctqC1-nLlrPdYudM3x890qZEHAoOQfDnDu_4f-IED4gCbSCp171UIz5VCJTCVvvRcVE/s320/white+castle.jpg" width="240" /></a></div>Fuck White Castle Mini Burgers:<br />
<br />
1 lb. Ground Beef- preferably grass fed<br />
1/2 onion chopped fine<br />
1 table spoon worcestershire sauce<br />
1 table spoon kosher salt<br />
generous sprinkle of fresh ground pepper<br />
Dinner Rolls<br />
<br />
Combine all ingredients in a large bowl. Using your hands form small patties small enough to fit in the palm of your hand. You should be able to make about 10 patties. Heat a large skillet, add a small amount of oil to the pan, when pan begins to smoke place patties in the pan. Cook until brown and a little crispy on both sides. At this time you can add cheese if desired allowing it to melt in the last moments of cooking.<br />
Remove patties from pan. Keep fire on under your pan but lower it to med-low temp. Cut dinner rolls in half, and add them cut side down to the pan for 1 minute to heat and crisp the buns.<br />
<br />
Add burgers to buns, and add all your favorite condiments! With mini burgers you can have a little of all your favorite burger styles, so have fun. Mix and match and make sure theres lots of different toppings available for your creative culinary desires to run free!Peekaboohttp://www.blogger.com/profile/00145202669712875798noreply@blogger.com2tag:blogger.com,1999:blog-8313886174243893049.post-60013592509095324532011-07-07T12:23:00.000-04:002011-07-07T12:23:23.211-04:00Going back to my roots...<div class="MsoNormal">The Husband and I just celebrated our 5<sup>th</sup> wedding anniversary. Every year we <i>try</i> to do something special and romantic. We’ve gotten all-you-can-eat crabs in Sheepshead Bay, visited my parents (WTF?) gone to Las Vegas so I could compete for Miss Exotic World (again WTF?) last year was one of our best options we went to Ocean City, MD to drink 40s and tequila on the beach with the locals. And this year we thought it would be fun to get back to nature. We would take our city-loving asses into the woods with nothing but a tent, a cooler full of food, a couple sleeping backs and hiking boots. I’m getting back to my roots. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Now, you’re probably saying to yourself, “Peekaboo? The Showgirl? Tent camping??” The answer is YES! Once the glitter is washed off, the sneakers come on, the bra gets thrown on the floor, and the makeup washes completely off and I’m a pretty down to earth boyish kinda girl. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">I grew up camping, playing in the dirt, and cooking mud-pies in the back yard covered in whatever I decided to cook. Mud-pie with a side salad of clovers and violets anyone? Sounds delicious…I’ll have two! The funny part of my divided personality is that even at that point of my life I would be cooking my mud-pies while wearing an evening gown complete with socks for boobs. Rolling in the dirt, making up stories about how my husband had tragically left me and my cabbage patch children alone in the woods with no way to fend for ourselves. He was always a truck driver. Strange…since my father was actually a scientist. But a truck driver was the <i>only</i> thing that would make me being a single mom in the woods believable. Mud was all we had. I had to build ovens, beds out of leaves, dig for food, plant seeds etc. I’m sure that at the end of the day outside I was covered in filth from head to toe! In fact it just made me look like a more believable single mother in the wilderness, so I KNOW I really smudged that grime all over me. That’s what the kiddie pool was all about. After a long day in the yard, my mom would throw me in the pool. I would inevitably try to take the cat with me…Then she would save the violet and clover salad I had made and we would often add them to our actual dinner salad. My mom always encouraged me to eat out of the yard. She taught me that the tiny strawberries in the grass were poison, but mulberries, clovers, raspberries and violets were ok for my experimental cooking. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">My love of being outside was fostered by the fact that my parents were and still are outdoors people. We spent every family vacation camping. Part a way to save money, I’m sure, and another part that they truly loved it. We would pack up the car with our camping gear and drive to wherever my Dad felt like. I’ve camped in so many state parks all across the country that I couldn’t count them anymore. And when I got old enough –about 11- I joined the BOY SCOUTS! Yes, I am <i>not</i> a boy, but the girl scouts were for sissies. My mom was teaching me how to cook, and so I had that covered. I wanted to camp, white water raft, go spelunking, rock climb, dive head first into the mud, pee in the woods, and learn how to fend for myself. And…boys were way more interesting than girls. I got along with girls just fine, but I always got along with boys better. Eventually that caused my exit from the scouts as well…but not how you think. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">I was an experienced camper in my teens and I even won a scout-cooking contest when I prepared a Cornish game hen roasted on a handmade spit (that I made) over a fire at the age of 13. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Yes, I am a very glittery tomboy. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">But ever since my last day of the boy scouts when my best friend –who just happened to be a boy-and I fell asleep talking in the same tent and I was devastatingly kicked out of the scouts for something that never happened, in the most humiliating way possible for a 14 year old girl who had always gotten along with boys better than girls…. I stopped camping. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">This anniversary was so exciting because I was going to take it back, and sleep in a tent with a boy, who is my best friend and I might actually do that other stuff too! So…the husband and I loaded up the car with our gear and headed out to Ithaca to camp in one of the State Parks. I was beyond excited! I felt like I was 11 years old all over again as we approached the entrance to the park…paid our $20 and headed our campsite, firewood in hand.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">It was about 7pm, I pitched the tent, and he worked on the fire. Then I took over the fire…got that sucker roaring and I began to cook! This was going to be GREAT!! At about 7:30 there was nothing left to do…it was official…we were bored as hell. Holy cow. We both pride ourselves at never really getting bored, I mean we don’t even own a TV…but wow…. this was epic boredom. I started to cook, and we just stared at the chicken on the fire. And stared…and stared…we had a little transistor radio that managed to get a Latin radio station, which we turned on just loud enough to not make too much noise for our neighbors. We couldn’t wait to eat so we would have something to do. The sun had gone down and it was pitch black outside when I finished cooking. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">The meal I cooked was pretty great! </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Here’s a video of it cooking: <br />
<div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dxsLRsDSE2dLQaebtcgRFCz_TyDr1QPZUby2Myr-ud-ey4DttJ_SjvHVnRZs4ySMcx4fjKQRl-2AoA5EFnbkQ' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div><br />
</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Yes...we decided to make our night more exciting by popping popcorn! It was super fun to watch, especially when you're as bored as we were!</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">and...<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwcOPZsb4gFJwbOrnAT7AKbw7K-5MrXPHWvkLKkKhDoJZxb3Uyj7agwY4VbUeKNvwpOKhUisufPiJD7GDoB47CAmzDIzjJHm9f_aFG-UPHgWdEvCWDLytuvM1j-w5TxZ5BoGs0FVkQxzY/s1600/camping+meal.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwcOPZsb4gFJwbOrnAT7AKbw7K-5MrXPHWvkLKkKhDoJZxb3Uyj7agwY4VbUeKNvwpOKhUisufPiJD7GDoB47CAmzDIzjJHm9f_aFG-UPHgWdEvCWDLytuvM1j-w5TxZ5BoGs0FVkQxzY/s320/camping+meal.jpg" width="238" /></a></div><br />
</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">the recipe for your summer camping trips!</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">1 chicken cut into pieces.</div><div class="MsoNormal">1 head of radicchio<br />
cauliflower</div><div class="MsoNormal">Zucchini</div><div class="MsoNormal">Baby greens</div><div class="MsoNormal">Fingerling potatoes</div><div class="MsoNormal">Olive oil</div><div class="MsoNormal">Kosher salt</div><div class="MsoNormal">Pepper</div><div class="MsoNormal">mustard</div><div class="MsoNormal">1 lemon</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Put a light coating of olive oil on chicken, and then sprinkle with salt and pepper. Arrange chicken on grill over the lightest flame for 15 minutes, and then move to a spot with more flames to cook more thoroughly. Cook for another 20 minutes or so rotating and flipping them about every 5 minutes. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Meanwhile, put the potatoes in tinfoil with olive oil, salt and pepper. Wrap them up tight making a sealed pouch for them. Put the pouch in the coals of the fire. Put it in when you start the chicken. Keep it there until the chicken is done. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">While the chicken is cooking cut the Zucchini, halve the raddiccio, and cut cauliflower and place on the grill. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Make a simple vinegrette dressing for the baby greens. Mixing olive oil, salt, pepper, juice of ½ a lemon, and a tiny bit of mustard. And toss greens. Serve grilled Veggies on top of the greens. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Remove potatoes and chicken and serve. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">REMEMBER TO DO ALL OF THIS BEFORE NIGHT FALLS! It is very hard to cook and see in the dark no matter how many flashlights you have. It also makes you a lot less scared of HUNGRY BEARS! </div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><br />
</div>Peekaboohttp://www.blogger.com/profile/00145202669712875798noreply@blogger.com0tag:blogger.com,1999:blog-8313886174243893049.post-77138927343124827272011-04-24T21:31:00.001-04:002011-04-24T21:37:27.988-04:00Lamb, lamb, lamb!!!<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">I can't get enough! I think I may be obsessed with this tender, slightly gamey meat. I can't stop thinking about it, I can't stop ordering it, and all I want to do is cook it and eat it! Last weekend The Husband and I had the incredible Kate Valentine and her beautiful new Husband over for dinner. In keeping with my obsession I attempted a recipe I had never tried. Leg of lamb stuffed with Merguez and swiss chard. I would never normally serve something I hadn't ever cooked at a dinner party, but this recipe sounded so good that I couldn't resist. I took the risk. And...WOW, it was delicious! I had to hold back my excitement as I sliced it for the first time to discover how perfectly cooked it was...just a little pink in the center. I even did a mini victory dance in the kitchen. Mmmmm....my mouth is watering again just thinking about it. </span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">I served it with a root mash of parsnips, rutabaga, and potatoes and swiss chard sauteed with bacon. And Kate, who is an incredible cook, brought over homemade rhubarb pie for dessert!</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">I got the recipe from the book: "Fresh from the Market: Seasonal Cooking with Laurent Tourondel"</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">It's a fantastic recipe book for those who enjoy eating local and seasonal, which I try to do as much as possible. This recipe was in the Spring section, and the only thing I changed was that I used a boneless leg of lamb instead of the shoulder. </span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Here's the recipe! Enjoy!!</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5LCKkhk1D57rnWl3bR6EJptmBzGbFLmxe8vQwTblsNqmBBt6MTTo4zrOb3cfF2UyYOqfvc-_7ZbZmdo8RyykkjTfewFiR_3-qEgue6bI-3b5tzCUg9e89206LxAQTalogWoAe8ah7EMg/s1600/lamb+1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5LCKkhk1D57rnWl3bR6EJptmBzGbFLmxe8vQwTblsNqmBBt6MTTo4zrOb3cfF2UyYOqfvc-_7ZbZmdo8RyykkjTfewFiR_3-qEgue6bI-3b5tzCUg9e89206LxAQTalogWoAe8ah7EMg/s320/lamb+1.jpg" width="240" /></a></div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span><br />
<br />
<span class="Apple-style-span" style="color: #5e5a57; font-family: Arial, Helvetica, sans-serif; font-size: 12px; line-height: 12px;"></span><br />
<div class="ingredients recipe-section" style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 12px; margin-bottom: 24px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; position: relative; vertical-align: baseline;"><h2 style="color: #222222; font-weight: normal; font: normal normal 100 20px/23px museo-slab-1, museo-slab-2, Georgia, 'Times New Roman', Times, serif; margin-bottom: 10px;">I<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">ngredients</span></h2><ul class="group" style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 12px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><li style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 12px; line-height: 16px; list-style-type: none; margin-bottom: 6px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><h3 style="color: #222222; font-size: 11px; font-weight: bold; font: normal normal 500 13px/17px museo-slab-1, museo-slab-2, Georgia, 'Times New Roman', Times, serif; line-height: 11px; margin-bottom: 5px; margin-top: 0px; text-transform: capitalize; word-spacing: 1px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">For The Lamb</span></h3><div class="item-list" style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 12px; margin-bottom: 20px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><ul class="content-multigroup-group-ingredient" style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 12px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><li class="ingredient first" style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 12px; line-height: 16px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 6px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 (4-pound) boneless lamb shoulder</span></li>
<li class="ingredient" style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 12px; line-height: 16px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 6px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 tablespoons dried oregano</span></li>
<li class="ingredient" style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 12px; line-height: 16px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 6px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 teaspoons coarsely ground black pepper</span></li>
<li class="ingredient" style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 12px; line-height: 16px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 6px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">3 tablespoons extra-virgin olive oil</span></li>
<li class="ingredient" style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 12px; line-height: 16px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 6px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Coarse salt</span></li>
<li class="ingredient" style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 12px; line-height: 16px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 6px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">5 tablespoons canola oil</span></li>
<li class="ingredient" style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 12px; line-height: 16px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 6px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 lemons, halved crosswise</span></li>
<li class="ingredient" style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 12px; line-height: 16px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 6px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">6 shallots, halved</span></li>
<li class="ingredient" style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 12px; line-height: 16px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 6px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 head garlic, halved crosswise</span></li>
<li class="ingredient" style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 12px; line-height: 16px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 6px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">8 sprigs fresh thyme</span></li>
<li class="ingredient" style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 12px; line-height: 16px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 6px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">3 sprigs fresh rosemary</span></li>
<li class="ingredient last" style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 12px; line-height: 16px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 6px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Juice of 1/2 lemon</span></li>
</ul></div></li>
<li style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 12px; line-height: 16px; list-style-type: none; margin-bottom: 6px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><h3 style="color: #222222; font-size: 11px; font-weight: bold; font: normal normal 500 13px/17px museo-slab-1, museo-slab-2, Georgia, 'Times New Roman', Times, serif; line-height: 11px; margin-bottom: 5px; margin-top: 0px; text-transform: capitalize; word-spacing: 1px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">For The Merguez Stuffing</span></h3><div class="item-list" style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 12px; margin-bottom: 20px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><ul class="content-multigroup-group-ingredient" style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 12px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><li class="ingredient first" style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 12px; line-height: 16px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 6px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Coarse salt and freshly ground black pepper</span></li>
<li class="ingredient" style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 12px; line-height: 16px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 6px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 bunch Swiss chard, leaves and stems separated</span></li>
<li class="ingredient" style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 12px; line-height: 16px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 6px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">4 tablespoons extra-virgin olive oil</span></li>
<li class="ingredient" style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 12px; line-height: 16px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 6px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 small onion, cut into 1/4-inch pieces</span></li>
<li class="ingredient" style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 12px; line-height: 16px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 6px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 cloves garlic, finely chopped</span></li>
<li class="ingredient" style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 12px; line-height: 16px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 6px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1/2 pound merguez sausage, casings removed</span></li>
<li class="ingredient" style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 12px; line-height: 16px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 6px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 teaspoon finely chopped fresh rosemary</span></li>
<li class="ingredient" style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 12px; line-height: 16px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 6px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 teaspoons chopped fresh thyme</span></li>
<li class="ingredient" style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 12px; line-height: 16px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 6px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1/2 cup panko (Japanese breadcrumbs)</span></li>
<li class="ingredient" style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 12px; line-height: 16px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 6px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Zest of 1 lemon</span></li>
<li class="ingredient" style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 12px; line-height: 16px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 6px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 tablespoons chopped fresh mint</span></li>
<li class="ingredient last" style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 12px; line-height: 16px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 6px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 tablespoons chopped fresh flat-leaf parsley</span></li>
</ul><div><span class="Apple-style-span" style="line-height: 12px;"></span><br />
<span class="Apple-style-span" style="line-height: 12px;"><h2 style="color: #222222; font-weight: normal; font: normal normal 100 20px/23px museo-slab-1, museo-slab-2, Georgia, 'Times New Roman', Times, serif; margin-bottom: 10px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Directions</span></h2><div class="item-list" style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 12px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><ol class="content-multigroup-group-steps" style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 12px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 18px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><li class="step first" style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 12px; line-height: 16px; list-style-type: decimal; margin-bottom: 16px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><div style="line-height: 16px; margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 0.38em;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Marinate the Lamb: Spread the lamb open on work surface. Score the inside of the meat with a paring knife, making incisions every 3/4 inch and taking care not to cut all the way through the meat. Rub inside of lamb with 1 tablespoon oregano and 1 tablespoon pepper. Turn and rub outside with remaining tablespoon of oregano and tablespoon pepper; drizzle outside with olive oil. Transfer to a rimmed baking sheet, cover, and refrigerate for 1 hour.</span></div></li>
<li class="step" style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 12px; line-height: 16px; list-style-type: decimal; margin-bottom: 16px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><div style="line-height: 16px; margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 0.38em;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Make the Merguez Stuffing: Bring a large pot of salted water to a boil. Prepare an ice-water bath. Add chard leaves and cook for 1 minute. Using a slotted spoon, immediately transfer to ice-water bath. Cool, drain, and squeeze out excess water; coarsely chop. Chop enough of the chard stems so that you have 1 cup chopped; discard any remaining stems.</span></div></li>
<li class="step" style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 12px; line-height: 16px; list-style-type: decimal; margin-bottom: 16px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><div style="line-height: 16px; margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 0.38em;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Heat 2 tablespoons olive oil in a large skillet over medium heat. Add onion and cook, stirring, for 1 minute. Add garlic and chard stems; continue cooking until onions are translucent and garlic is fragrant, about 3 minutes. Transfer onion mixture to a medium bowl; set aside.</span></div></li>
<li class="step" style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 12px; line-height: 16px; list-style-type: decimal; margin-bottom: 16px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><div style="line-height: 16px; margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 0.38em;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Heat remaining 2 tablespoons olive oil to skillet and increase heat to high. Crumble sausage into skillet and cook, stirring, until sausage is brown, 2 to 3 minutes. Add chard leaves, reserved onion mixture, rosemary, and thyme; stir to combine. Add panko, lemon zest, mint, and parsley; remove skillet from heat and season with salt and pepper. Spread stuffing on a rimmed baking sheet and let cool.</span></div></li>
<li class="step" style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 12px; line-height: 16px; list-style-type: decimal; margin-bottom: 16px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><div style="line-height: 16px; margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 0.38em;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Roast the Lamb: Preheat oven to 350 degrees. Season lamb with salt and bring to room temperature.</span></div></li>
<li class="step" style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 12px; line-height: 16px; list-style-type: decimal; margin-bottom: 16px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><div style="line-height: 16px; margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 0.38em;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Spread the cooled stuffing over the scored side of the lamb. Loosely roll, like a jelly roll; using 5 pieces of kitchen twine, tie lamb at even intervals to secure stuffing.</span></div></li>
<li class="step" style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 12px; line-height: 16px; list-style-type: decimal; margin-bottom: 16px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><div style="line-height: 16px; margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 0.38em;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Heat canola oil in a roasting pan over high heat. Add lamb to pan and cook, turning, until browned on all sides, about 2 minutes per side. Turn lamb so it is seam-side down in roasting pan. Add lemons, shallots, garlic, thyme, and rosemary to pan and transfer to oven. Roast lamb for 20 minutes, turn, and continue roasting 10 minutes more for medium. Transfer lamb to a cutting board, reserving juices in pan, and loosely cover with parchment paper-lined aluminum foil; let stand for 10 minutes.</span></div></li>
<li class="step" style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 12px; line-height: 16px; list-style-type: decimal; margin-bottom: 16px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><div style="line-height: 16px; margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 0.38em;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Place the roasting pan on the stove over medium heat. Add 1/2 cup water and lemon juice and cook, scraping up any browned bits with a wooden spoon, about 2 minutes.</span></div></li>
<li class="step last" style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 12px; line-height: 16px; list-style-type: decimal; margin-bottom: 16px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><div style="line-height: 16px; margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 0.38em;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Remove twine from lamb and, using a sharp carving knife, cut lamb into 12 slices. Arrange on a platter and garnish with lemon, shallots, garlic, thyme, and rosemary from roasting pan. Spoon pan juice over lamb and serve immediately.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5xNNudB_3HMVOD0Hi24l2KbsQCfMBWmF-qwqkf2aP68s6ok8insVQqDR9bqA8_Sha5q50TNkrBZg2Ta2c2rlN5Oxk2eALBPVbghqx2w9R-JkKz4AENMlXe638ETmA9it5J3N68C8kWn8/s1600/lamb+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5xNNudB_3HMVOD0Hi24l2KbsQCfMBWmF-qwqkf2aP68s6ok8insVQqDR9bqA8_Sha5q50TNkrBZg2Ta2c2rlN5Oxk2eALBPVbghqx2w9R-JkKz4AENMlXe638ETmA9it5J3N68C8kWn8/s320/lamb+2.jpg" width="240" /></a></div><div style="line-height: 16px; margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 0.38em;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div></li>
</ol></div></span></div><ul class="content-multigroup-group-ingredient" style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 12px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><li></li>
</ul></div></li>
</ul></div><div class="recipe-section instructions" style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 12px; margin-bottom: 24px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; position: relative; vertical-align: baseline;"></div>Peekaboohttp://www.blogger.com/profile/00145202669712875798noreply@blogger.com2tag:blogger.com,1999:blog-8313886174243893049.post-25449374363943673412011-03-17T12:03:00.000-04:002011-03-17T12:03:06.470-04:00DUCK IN BED: The new food movement soon to replace Breakfast in Bed<!--StartFragment--> <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBteNrjsSD-qHmPlRqoxkqRuhL3CEyomMm3EXN2ZdZHPYUXPWbWU-AzDNOgaQNd6E2wnv4Z4gqx1vlV0pd4n_ugUmoHpViHuui9KMR-fRc_NR5fxYnB8I_iKSblw2Ut9RiE1Veoff6uOI/s1600/duck+in+bed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBteNrjsSD-qHmPlRqoxkqRuhL3CEyomMm3EXN2ZdZHPYUXPWbWU-AzDNOgaQNd6E2wnv4Z4gqx1vlV0pd4n_ugUmoHpViHuui9KMR-fRc_NR5fxYnB8I_iKSblw2Ut9RiE1Veoff6uOI/s320/duck+in+bed.jpg" width="240" /></a></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">About a month ago The Husband and I acquired a duck. It was stuffed into a bag of goodies that my mom loaded us up with after a visit to my parents.<span style="mso-spacerun: yes;"> </span>We LOVE duck.<span style="mso-spacerun: yes;"> </span>There really isn’t much better than the rich fatty meat of a duck.<span style="mso-spacerun: yes;"> </span>It’s better than heaven. We decided to make an event of this treat. We called it, “DUCK IN BED”. I roasted it so it was crispy on the outside, juicy on the inside, then we brought it into bed on a platter and tore into it like we were cave men, or at least like we were at Medieval Times Restaurant.<span style="mso-spacerun: yes;"> </span>No need for utensils just a bunch of napkins. It was awesome…seriously awesome.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Last Sunday I skipped into the Farmers Market like I was a 5 year old in a toy store, I love the Farmers Market! I spotted the Hudson Valley Duck table where I learned about a type of duck called Lola. Lola is a cross between a Pekin and a mallard. Smaller than the standard Pekin, which is usually about 6 pounds; this little guy was about 3, and a little richer in flavor. Perfect for 2 people, perfect for DUCK IN BED! Here’s the recipe, and if you’d like to find your own Lola Duck, go to <a href="http://www.hudsonvalleyduckfarm.com/">www.hudsonvalleyduckfarm.com</a></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"> *note: this recipe only works with Lola Duck, if you use a regular sized Pekin you'll need to cook it longer*<o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">You’ll need: Roasting Pan and rack</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">1 Lola Duck </div><div class="MsoNormal">Fresh rosemary</div><div class="MsoNormal">Fresh thyme</div><div class="MsoNormal">1 onion</div><div class="MsoNormal">Brussels sprouts</div><div class="MsoNormal">2 chopped potatoes</div><div class="MsoNormal">Salt</div><div class="MsoNormal">Pepper</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Pre-heat oven to 350 degrees</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Sprinkle duck with a generous portion of salt and pepper inside as well as on the skin. Sprinkle fresh rosemary and thyme on the duck and inside. Place ¼ of the onion inside the duck. Place in rack. Spread potatoes and Brussels sprouts on the bottom of the roasting pan. Cook duck for 15 minutes breast side up. After 15 minutes flip duck breast side down and cook for 20 minutes. Finally flip one more time turn the heat up to 450 degrees and cook for 10 more minutes to crisp up the skin. Duck should be pink on the inside, and veggies at the bottom should be cooked nicely in the duck fat. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Serve in BED!</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">*Note: Be sure to save the duck fat at the bottom of the pan in a jar. Duck fat is one of the tastiest fats to cook with! Don’t waste this simple pleasure!!</div><!--EndFragment-->Peekaboohttp://www.blogger.com/profile/00145202669712875798noreply@blogger.com0tag:blogger.com,1999:blog-8313886174243893049.post-44276558881551247082011-03-10T16:55:00.002-05:002011-03-10T17:20:39.412-05:00STRIPPER TOP TEN: Foods NOT to eat before working at the Club<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlKxsNM2CN-PBl31iinEgeM4cR70zvjXcRs5fWuxqOUopc67njiNAdyDUQNLosE5fYOsNy4oWFg9OARlMkogeW32IMhumB1ZuFif7LwKs8gFatw2AELUsBKMlCYaYRyIqRgWXeAGZ7tbk/s1600/chili+dog.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlKxsNM2CN-PBl31iinEgeM4cR70zvjXcRs5fWuxqOUopc67njiNAdyDUQNLosE5fYOsNy4oWFg9OARlMkogeW32IMhumB1ZuFif7LwKs8gFatw2AELUsBKMlCYaYRyIqRgWXeAGZ7tbk/s320/chili+dog.jpg" width="240" /></a></div><div class="MsoNormal" style="margin-left: .5in; mso-list: l0 level1 lfo1; tab-stops: list .5in; text-indent: -.25in;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></div><div class="MsoNormal" style="margin-left: .5in; mso-list: l0 level1 lfo1; tab-stops: list .5in; text-indent: -.25in;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">10)</span><span style="font: normal normal normal 7pt/normal 'Times New Roman';"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> </span></span><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Canned Tuna </span></span></span></div><div class="MsoNormal" style="margin-left: .5in; mso-list: l0 level1 lfo1; tab-stops: list .5in; text-indent: -.25in;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">9)</span><span style="font: normal normal normal 7pt/normal 'Times New Roman';"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> </span></span></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Onions on anything</span></div><div class="MsoNormal" style="margin-left: .5in; mso-list: l0 level1 lfo1; tab-stops: list .5in; text-indent: -.25in;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">8)</span><span style="font: normal normal normal 7pt/normal 'Times New Roman';"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> </span></span></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Eggs</span></div><div class="MsoNormal" style="margin-left: .5in; mso-list: l0 level1 lfo1; tab-stops: list .5in; text-indent: -.25in;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">7)</span><span style="font: normal normal normal 7pt/normal 'Times New Roman';"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> </span></span></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Lentil Soup</span></div><div class="MsoNormal" style="margin-left: .5in; mso-list: l0 level1 lfo1; tab-stops: list .5in; text-indent: -.25in;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">6)</span><span style="font: normal normal normal 7pt/normal 'Times New Roman';"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> </span></span></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Garlic knots, or rather Garlic “Nots”</span></div><div class="MsoNormal" style="margin-left: .5in; mso-list: l0 level1 lfo1; tab-stops: list .5in; text-indent: -.25in;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">5)</span><span style="font: normal normal normal 7pt/normal 'Times New Roman';"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> </span></span></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Chinese Food</span></div><div class="MsoNormal" style="margin-left: .5in; mso-list: l0 level1 lfo1; tab-stops: list .5in; text-indent: -.25in;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">4)</span><span style="font: normal normal normal 7pt/normal 'Times New Roman';"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> Korean Food</span></span></span></div><div class="MsoNormal" style="margin-left: .5in; mso-list: l0 level1 lfo1; tab-stops: list .5in; text-indent: -.25in;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3)</span><span style="font: normal normal normal 7pt/normal 'Times New Roman';"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> </span></span></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Indian Food</span></div><div class="MsoNormal" style="margin-left: .5in; mso-list: l0 level1 lfo1; tab-stops: list .5in; text-indent: -.25in;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2)</span><span style="font: normal normal normal 7pt/normal 'Times New Roman';"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> </span></span><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Hot Dogs</span></span></span></div><div class="MsoNormal" style="margin-left: .5in; mso-list: l0 level1 lfo1; tab-stops: list .5in; text-indent: -.25in;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1)</span><span style="font: normal normal normal 7pt/normal 'Times New Roman';"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> </span></span></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Chili </span></div><div class="MsoNormal" style="margin-left: .25in;"><br />
</div>Peekaboohttp://www.blogger.com/profile/00145202669712875798noreply@blogger.com2tag:blogger.com,1999:blog-8313886174243893049.post-17491428625820785552011-03-09T12:34:00.000-05:002011-03-09T12:34:50.476-05:00I'm a Stripper.<div class="separator" style="clear: both; text-align: center;"></div><!--StartFragment--> <br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi12Fw0B1QTEi9TUqQpdZP3qSQuq3K0YRzc5-P74IZK4STv0CJWCYcekHrPF58QSDeHixu_rr0GbOYUByDDgXEdqsSnVYzZcngF9vmrEFQ5MQkKt5ftXBo1XrpqXVBAe78q8i0uqaKm-fc/s1600/PeekabooNudeHighRes.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi12Fw0B1QTEi9TUqQpdZP3qSQuq3K0YRzc5-P74IZK4STv0CJWCYcekHrPF58QSDeHixu_rr0GbOYUByDDgXEdqsSnVYzZcngF9vmrEFQ5MQkKt5ftXBo1XrpqXVBAe78q8i0uqaKm-fc/s400/PeekabooNudeHighRes.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: xx-small;">Photo Courtesy: Roxi Dlite</span></td></tr>
</tbody></table><br />
<div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-size: xx-small;"><br />
</span></div><div class="MsoNormal">I’m a stripper. I’m a wife. I’m a cook. I’m a dancer. I’m a choreographer. I am an artist.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">The last decade of my life has been about one thing…following through on all the seemingly unrelated things that I do in my life, and trying to find the one common bond between them- if any. I keep it real, I stay alive, and I discover all the little nooks around me. Now is my time to come out. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">When I was 15 years old all I wanted to be was a stripper. I couldn’t wait to turn 18 go to a strip club and maybe get a job. I turned 18, went to a strip club and felt like I had walked into a long lost home. I didn’t want to leave and at the same time I wanted to run. I stared in awe at the women around me, and was mesmerized by the men watching them. I did not get a job. The Power of Pussy intrigued and haunted me. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">For the next five years Russ Meyer, Tura Satana, and strippers were my heroes. I was obsessed with sleaze, porn, camel cigarettes, old man bars, and the underbelly of life. There was an honesty there that I craved. I wanted to get closer to the strippers but I was afraid of something. Until two years ago I never knew what I was afraid of…would I get lost into that world? Was I wrong to think there was something deeper? Or was I being honest with myself in the fact that I liked it? </div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: 'Arial Black';"><span class="Apple-style-span" style="color: #ea9999;"><span class="Apple-style-span" style="font-size: x-large;">“The Power of Pussy </span></span></span></div><div class="MsoNormal"><span style="font-family: 'Arial Black';"><span class="Apple-style-span" style="color: #ea9999;"><span class="Apple-style-span" style="font-size: x-large;">intrigued and haunted me.”</span></span><o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">I’ve always lived my life organically and very instinctually. I trust the voices in my head even though I don’t always understand why they tell me to “wait.” </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">When I was 23, I moved to New York and I discovered Burlesque. I had always been a fan of old Burlesque and was very familiar with the history. In every writing class in college I wrote about burlesque, seedy histories of strippers, stag films from the 60s, or the Golden Age of Porn…like I said, I was obsessed with sleaze and usually it was of the vintage variety. When I found Burlesque being performed in New York it was my way to strip without stripping. I loved it, and I felt like I was complete when I did my first show. Three years later Burlesque was my full time job, and I had discovered my bliss. But, I still wanted to be a stripper. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">So, for my 30<sup>th</sup> birthday I gave myself a present, permission to be a stripper. Not just a stripper…a stripper in the Bronx. Happy Birthday to me!<span style="mso-spacerun: yes;"> </span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">To be continued…</div><!--EndFragment-->Peekaboohttp://www.blogger.com/profile/00145202669712875798noreply@blogger.com1tag:blogger.com,1999:blog-8313886174243893049.post-2563048851716935842011-03-04T12:12:00.000-05:002011-03-04T12:12:49.376-05:00"We're actually going to EAT that?": Eatocracy.com's Vintage Cookbook Challenge<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx_F9pscW-5hXora1UNlCi-0cXv9LB3iQU5_jbt-7T0lffZqiqpM1H2ju1EdFuOnbyANimgXW7_P5lS8NdfQ2XbMP6k_9XFXip1YraCoICnl41R9_EvmIRImXM8K5jKPR1eJ_2AYEYecg/s1600/photo-24.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx_F9pscW-5hXora1UNlCi-0cXv9LB3iQU5_jbt-7T0lffZqiqpM1H2ju1EdFuOnbyANimgXW7_P5lS8NdfQ2XbMP6k_9XFXip1YraCoICnl41R9_EvmIRImXM8K5jKPR1eJ_2AYEYecg/s320/photo-24.jpg" width="320" /></a></div><br />
Yes, that was the real reaction of The Husband after we went out to get all the ingredients necessary for the Vintage Cookbook Double Dare. Dinner set in Jello...nothing could sound more disgusting. Oh! Wait! Let's add some lunch meat to it. Tongue and Blood Loaf, Olive Loaf, and some regular old ham. Let the 1930s live in our house for one night. Good thing this is New York City and we can order in back up if necessary, but who knows, maybe it'll be delicious. Jello was a staple in the American diet for decades! Maybe I should try being old fashioned? Thanks Kat, for opening my mind to Jello....we...maybe...<br />
<br />
Here's the recipe via Eatocracy.com<br />
http://eatocracy.cnn.com/2011/02/28/vintage-cookbook-vault-aspic-supper-salad-challenge/<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-72KkeXbhzrsERATIsqbekmo6AWzyX0OrGrgYIuqZJAXtLYlmOBiBL2cG_XRomUTKjEqISm6JD0ruD0159SKUjCvKbVnP7hYDLnq8trEL6gsZI3KTSwwU4wusihYA_6hf7PPzyH5t1pk/s1600/c1main.cold.salad.recipe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="201" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-72KkeXbhzrsERATIsqbekmo6AWzyX0OrGrgYIuqZJAXtLYlmOBiBL2cG_XRomUTKjEqISm6JD0ruD0159SKUjCvKbVnP7hYDLnq8trEL6gsZI3KTSwwU4wusihYA_6hf7PPzyH5t1pk/s320/c1main.cold.salad.recipe.jpg" width="320" /></a></div><br />
<blockquote style="border-bottom-width: 0px; border-color: initial; border-left-color: rgb(221, 221, 221); border-left-style: solid; border-left-width: 5px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #777777; font-family: inherit; font-size: 12px; font-style: inherit; font-weight: inherit; line-height: 18px; margin-bottom: 0px; margin-left: 10px; margin-right: 30px; margin-top: 15px; padding-bottom: 0px; padding-left: 20px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: black; font-family: arial, helvetica, sans-serif; font-size: 12px; font-style: inherit; font-weight: inherit; line-height: 1.7em; margin-bottom: 7px; margin-left: 0px; margin-right: 0px; margin-top: 7px; padding-bottom: 3px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><strong style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Vegetable Supper Salad</strong></div><div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: black; font-family: arial, helvetica, sans-serif; font-size: 12px; font-style: inherit; font-weight: inherit; line-height: 1.7em; margin-bottom: 7px; margin-left: 0px; margin-right: 0px; margin-top: 7px; padding-bottom: 3px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">1 package lemon-flavored gelatin<br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />2 cups boiling water<br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />2 tablespoons vinegar<br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />1 teaspoon salt<br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />1 cup chopped salad<br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />1 cup shredded cabbage<br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />1/2 cup grated carrot<br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />1 green pepper, chopped</div><div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: black; font-family: arial, helvetica, sans-serif; font-size: 12px; font-style: inherit; font-weight: inherit; line-height: 1.7em; margin-bottom: 7px; margin-left: 0px; margin-right: 0px; margin-top: 7px; padding-bottom: 3px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">Dissolve prepared gelatin in boiling water. Add vinegar and salt. Place in refrigerator <i style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Cabinet</i> until mixture begins to thicken, then fold in celery, cabbage, carrot and green pepper. Turn into mold and return to <i style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Cabinet</i>until ready to serve.</div><div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: black; font-family: arial, helvetica, sans-serif; font-size: 12px; font-style: inherit; font-weight: inherit; line-height: 1.7em; margin-bottom: 7px; margin-left: 0px; margin-right: 0px; margin-top: 7px; padding-bottom: 3px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">Unmold on crisp lettuce. Serve with thin slices of cold meat for the main course at supper or luncheon. (Any desired vegetables may be used in this recipe.)</div></blockquote><br />
DO NOT TRY THIS AT HOME! I did it for you... and The Husband and I tried to eat it...but honestly, unless you are over 80 years old or you have an unhealthy love of Jello...it's pretty bad. We ate a piece, tasted the Tongue, and honestly I enjoyed the tongue...much more than the jello. We then reached for the delivery menus. There was a part of me that thought that I was going to be very surprised, that this recipe might blow my mind with the endless possibilities of Jello. After all, my Grandma used to serve some sort of Jello salad at every Christmas dinner. But no, instead of munching down on the Aspic Salad, we ordered Chinese food.<br />
<br />
But making it is a different story! It was the most fun cooking that I had had in a long time. Learning all the rules for getting Jello out of a mold without it breaking, or simply just shopping for a Jello mold! And discovering that The Husband has an unnatural knack for arranging lunch meat on a platter was the best surprise. Yes, he was the one to decorate the plate with Tongue, Olive Loaf, and Ham...pretty impressive I must say!<br />
<br />
Here's a couple photos of my finished Jello monstrosity!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrGMag0Cux9NfitMSbR6oNpos3Ay0Ev9LfsbwYjpP99nFlFI1T6eXvYjnScdLqjS5yMBKSfW1QrCkk0Lm6f9eY-sEn4u2cSlLrfeuzLn6Mnh-fN0p7cLJ2K3MUVfGmxqut5ikUc_jCBLQ/s1600/Meat.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrGMag0Cux9NfitMSbR6oNpos3Ay0Ev9LfsbwYjpP99nFlFI1T6eXvYjnScdLqjS5yMBKSfW1QrCkk0Lm6f9eY-sEn4u2cSlLrfeuzLn6Mnh-fN0p7cLJ2K3MUVfGmxqut5ikUc_jCBLQ/s320/Meat.jpg" width="239" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHtzJvt5zA-0unXXCQr1LnZ0uB9D19f1q-P9dzrqmB-CmDY79aZrwOa91JavHwZMDCV9zNSwAVIFbDPNcaPhoWl1XWleVufglEv1IT463NoVkupRLo9DoicP2wtg5wjaKyFrQsnikblvc/s1600/Jello+Mold.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHtzJvt5zA-0unXXCQr1LnZ0uB9D19f1q-P9dzrqmB-CmDY79aZrwOa91JavHwZMDCV9zNSwAVIFbDPNcaPhoWl1XWleVufglEv1IT463NoVkupRLo9DoicP2wtg5wjaKyFrQsnikblvc/s320/Jello+Mold.jpg" width="239" /></a></div><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkn6X9T3eS-yAFgTb7sQtmCcZZjSYHYvMdvaqHY4bfUL7GN7q4LaMb_A4VVxpABvT7bDlN86W5L-jeukqOemCH_ji8eZHCpR4PeaIIDOiDRLIa2IFpvdsMsMAv-r_rX9S-qiZItRHuPVA/s1600/big+eye+close+up.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkn6X9T3eS-yAFgTb7sQtmCcZZjSYHYvMdvaqHY4bfUL7GN7q4LaMb_A4VVxpABvT7bDlN86W5L-jeukqOemCH_ji8eZHCpR4PeaIIDOiDRLIa2IFpvdsMsMAv-r_rX9S-qiZItRHuPVA/s320/big+eye+close+up.jpg" width="239" /></a></div><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvfvD7n1XlXYKLmzlTqoiePm7DPCX6HTX8F8Byl9vpjy2kNPbuT_WrGIiXX0087RXh8Voh01AxuM3b12-QlVwb8dF6iZnR23DjWyMCgWB3kz9aK6Tw-KXsL3Ut46Zt6ra9tFlNmOvepWU/s1600/Flipped+Meat.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvfvD7n1XlXYKLmzlTqoiePm7DPCX6HTX8F8Byl9vpjy2kNPbuT_WrGIiXX0087RXh8Voh01AxuM3b12-QlVwb8dF6iZnR23DjWyMCgWB3kz9aK6Tw-KXsL3Ut46Zt6ra9tFlNmOvepWU/s320/Flipped+Meat.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVIQ_VwvLiVCi82ae-UVmissqWkXA4vmQzc-c61DmBd-VmO9iy4a_XbfCRr5rKmbG-tkZdjAhlHT1BIPuf_ILPu9gSWWu2Sz_b25uAQkjhuDc8_pBhihPFdics9tNH1NJ0cKLBkOFz9xo/s1600/PeekabooHatesJello.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVIQ_VwvLiVCi82ae-UVmissqWkXA4vmQzc-c61DmBd-VmO9iy4a_XbfCRr5rKmbG-tkZdjAhlHT1BIPuf_ILPu9gSWWu2Sz_b25uAQkjhuDc8_pBhihPFdics9tNH1NJ0cKLBkOFz9xo/s320/PeekabooHatesJello.jpg" width="320" /></a></div><br />
<div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: black; font-family: arial, helvetica, sans-serif; font-size: 12px; font-style: inherit; font-weight: inherit; line-height: 1.7em; margin-bottom: 7px; margin-left: 0px; margin-right: 0px; margin-top: 7px; padding-bottom: 3px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"></div>Peekaboohttp://www.blogger.com/profile/00145202669712875798noreply@blogger.com2tag:blogger.com,1999:blog-8313886174243893049.post-7946036748330190422011-01-25T15:05:00.000-05:002011-01-25T15:05:01.044-05:00Pyrex and why I wish I had taken Physics in school.On Sunday I learned a very important lesson in my kitchen through one of the worst cooking disasters in my kitchen's history. It made me wish I had opted to take Physics in school. Maybe I'll go back and take a class one of these days, not only to learn the mechanics of tassel twirling, but to learn how and why a Pyrex casserole dish explodes in your oven. <br />
<br />
In my travels this past year, I spent a month in London. While I was there, some of my favorite moments were spent over Sunday Roast. Their tradition for Sunday Roast made me so happy. It's pretty much the same thing as our Weekend Brunch, but I've never really been a big fan of breakfast food (there's really only so many times you can have eggs benedict) But the Roast is a completely different story! And a leg of lamb is way more delicious to me than stupid eggs. Since I've been home from London, I've cooked Sunday Roast many times for The Husband. This weekends roast will go down in history.<br />
<br />
I set out on Sunday afternoon, a little late, and hoped to catch the last hour of the farmers market. My plan was to buy whatever cut of meat was left and a bunch of root veggies, head home and turn on the oven. I left too late however, and missed the market all together. Feeling adventurous The Husband and I decided we would see what Fairway in Red Hook was like. I had heard that they carried a lot of local food, and they might, but it is HUGE. Way too big for me, and the exact opposite of any store I would willingly go into. We were so overwhelmed that we ran, screaming, "How the fuck do we get out of here!!???" Big box stores are SO not my thing. Maybe if it was open 24 hours, I could go at 3am and enjoy it when there's no one in there. Probably not...over-abundant supermarkets make me a little nauseous.<br />
<br />
After that defeat we decided to go to a new butcher shop. Closed. Fuck it, we are going to our butcher. We went to our butcher shop, got a beautiful leg of lamb, and I jumped for joy! I even bought a few beef bones for future stock!<br />
<br />
We headed home, and I started the roast, rubbed the leg with honey, garlic, rosemary, salt and pepper. Put it in a Pyrex pan, and popped it in the oven for what was to be an hour and half. At an hour and 20 minutes into the roast I added a little stock (which was cold) to the pan to add a little moisture to the bottom of the pan, and as I was adding it, the pyrex pan EXPLODED! And I mean EXPLODED! Smoke started billowing out of the oven, The Husband grabbed the fire extinguisher, I screamed, turned off the oven as fast as possible, opened the windows, closed all the doors to the kitchen and placed towels at the bottom of the doors. There was glass EVERYWHERE. I'm lucky that I didn't get hit with it. We did not end up needing the fire extinguisher because The Husband and I jumped into action! The next half hour was spent fanning the smoke out the window, the kitchen was FILLED with smoke. The smoke faded, as we rescued the lamb from the rubble. Cut off the pieces that might have touched glass, and crunched the oven closed to worry about in the morning.<br />
<br />
It was a disaster, but somehow the roast came out delicious, and perfectly cooked but it still felt like a defeat. I learned an important lesson...do not add cold liquid to pyrex that is already hot in the oven. In fact, I am going one step farther. I will never roast in pyrex, only cast iron, or metal. I recommend that you do the same.Peekaboohttp://www.blogger.com/profile/00145202669712875798noreply@blogger.com1tag:blogger.com,1999:blog-8313886174243893049.post-71668810106417475872011-01-19T13:18:00.000-05:002011-01-19T13:18:50.520-05:00Easy Lunches with Easy Women: Gal Friday!Last week I had Gal Friday over for lunch. I asked her ahead of time, "if you could have anything in the world to eat, what would it be?" Her answer, "I'm craving veggies like crazy!!...And and all veggies. mmmmm :)" And that's exactly what I cooked her. Lots and lots of veggies! So many veggies...more than any other meal I've ever made. This lunch turned out so well that I have literally made it 4 times in the last 6 days! Hot damn, the best salad ever.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrmXPVqug7hIwXa6UiNzC5qSysX9C6DHC_AsGOU7UHcAXFqkAReX4Zmv-g-lpZRdwgWZ0ONsXAdVd0x1EoqFPrsA0whflxBF_iJN6aYjznZPcwtZIJs2Nz6teNkF43m3w1iEUR8Ze0T1E/s1600/gallunch.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrmXPVqug7hIwXa6UiNzC5qSysX9C6DHC_AsGOU7UHcAXFqkAReX4Zmv-g-lpZRdwgWZ0ONsXAdVd0x1EoqFPrsA0whflxBF_iJN6aYjznZPcwtZIJs2Nz6teNkF43m3w1iEUR8Ze0T1E/s320/gallunch.jpg" width="240" /></a></div><br />
<br />
Roasted Veggie Salad a la Gal Friday<br />
<br />
1 beet chopped into bite size cubes<br />
1 celery root chopped into bite size cubes<br />
cauliflower<br />
2 leeks- green part removed, sliced down the middle and rinsed.<br />
2 carrots peeled and sliced<br />
12 brussel sprouts halved<br />
cabbage- sliced into large pieces<br />
1 acorn squash or delicata squash<br />
5 fingerling potatoes<br />
arugula<br />
radiccio<br />
1 clove garlic minced<br />
2 tablespoons olive oil<br />
1 tablespoon balsamic vinegar<br />
salt<br />
pepper<br />
Romano Cheese<br />
<br />
**yes, that IS a lot of veggies!**<br />
<br />
Preheat oven to 350<br />
<br />
Combine all veggies (except for arugula and radiccio and garlic)in a bowl, coat with olive oil, add salt and coarse ground pepper, stir. Spread veggies onto a cookie sheet so that the veggies are all on a single layer. If needed use two cookie sheets. Bake for 35-45 minutes or until the veggies start to brown. <br />
<br />
While veggies are cooking prepare the dressing. Mix olive oil, balsamic vinegar, garlic, salt and pepper whisk together.<br />
<br />
Place radiccio and arugula on plates, when roasted veggies are done put them on top of the raw greens. Pour dressing on top of all veggies. Finish with grated Romano Cheese and a little fresh ground pepper. <br />
<br />
Enjoy!!<br />
<br />
Gal and I always have a great time together, she's a free spirited, down-to-earth kinda girl and I love her! At the end of the lunch the sun had gone down, and it was time for me to pack up for a gig. Gal left this note for The Husband. It has made both of us laugh many many times. This is a perfect example of what makes Gal awesome.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4TzqRqw56GvKujr2WnzPkV8ogbQYOOoBHdZftfJWPjcegr08RfTHTaiKGchWVHj7E_1cfeqT8uE9t0SWG8yQI5ZDutr5Q9u1T9t_iqMCTKUpmhcbPE6LJ-exnoNTpVziprlDTF9jkclg/s1600/galnote.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4TzqRqw56GvKujr2WnzPkV8ogbQYOOoBHdZftfJWPjcegr08RfTHTaiKGchWVHj7E_1cfeqT8uE9t0SWG8yQI5ZDutr5Q9u1T9t_iqMCTKUpmhcbPE6LJ-exnoNTpVziprlDTF9jkclg/s320/galnote.jpg" width="240" /></a></div>Peekaboohttp://www.blogger.com/profile/00145202669712875798noreply@blogger.com0tag:blogger.com,1999:blog-8313886174243893049.post-80302272549612917152011-01-10T14:00:00.001-05:002011-01-10T14:01:57.754-05:00Easy Lunches with Easy Women: Lil Miss Lixx and Leah Alice!Last week I had a fabulous lunch with two lovely ladies. I think I'm going to make a point to have at least one sexy woman over to my house for lunch every week. I'd love to have beautiful women in my kitchen everyday, but I take what I can get. So, I'm starting something new, Easy Lunches with Easy Women!<br />
<br />
Last week I had Lil Miss Lixx and Leah Alice over. We got the gossip out early, then talked about books, movies, and of course a lot about sex, drugs, and rock and roll! For the first of these lunches I decided to go with something simple. So here's what I made:<br />
<br />
Butternut Squash Soup with Ginger Shrimp<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5PpSByZ-YMLJl4oFw5_rbdOQjt0RjXAOgb3jVB-2qdH0OxnsuRYFvtOk2BZNfXXyQauqH_Ou-jsYwsg3JOUvCtn0lkh3Co1cEkgMvdpa5xDzKr_Jx3vC88hU2rXny-QmlPZ6YkBrzdtI/s1600/lixxlunch.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5PpSByZ-YMLJl4oFw5_rbdOQjt0RjXAOgb3jVB-2qdH0OxnsuRYFvtOk2BZNfXXyQauqH_Ou-jsYwsg3JOUvCtn0lkh3Co1cEkgMvdpa5xDzKr_Jx3vC88hU2rXny-QmlPZ6YkBrzdtI/s320/lixxlunch.jpg" width="240" /></a></div><br />
SOUP:<br />
1 large Butternut Squash- peeled, seeded and chopped into smaller pieces<br />
2 shallots chopped (about 1 cup)<br />
3 star anise<br />
2 cloves garlic minced<br />
4 cups chicken stock<br />
2 cups vegetable stock<br />
2 tablespoons kosher salt<br />
fresh ground black pepper<br />
cilantro for garnish<br />
<br />
SHRIMP:<br />
1 lb. large shrimp deveined and peeled<br />
3 tablespoons ginger minced<br />
salt<br />
1 tablespoon olive oil<br />
<br />
For the Soup: sauté shallots, garlic, and star anise in 2 tablespoons butter until shallots are tender. Add butternut squash and sauté for a couple minutes. Add stocks and cook until squash is tender and falling apart. Remove star anise. With an emersion blender (you can use a regular blender as well, just so it in batches) blend soup until thin. Add salt and pepper.<br />
<br />
Meanwhile, marinate shrimp in ginger and salt. When soup is ready to be served. Heat a pan with olive oil and add shrimp to hot pan. Cook until slightly browned and pink. (only a couple minutes)<br />
<br />
Serve soup in a bowl, add shrimp to soup and garnish with cilantro.Peekaboohttp://www.blogger.com/profile/00145202669712875798noreply@blogger.com2tag:blogger.com,1999:blog-8313886174243893049.post-3351418335531425042010-12-23T12:37:00.001-05:002010-12-23T12:41:22.942-05:00When life breaks your leg...Make Marshmallows!I've been a little obsessed lately...obsessed with hot chocolate and homemade marshmallows. It's just that kind of season, and there's a cafe that I love that has the best of both of those. The Husband and I have been enjoying cocoa dates quite often lately. Since the marshmallows are my favorite part I thought that I should try my hand at making them. It can't be that hard right?<br />
<br />
This seemed like the perfect time too, I recently injured my leg so bad that I have to be off of it for a while. (Yes, learning new pole tricks can be hazardous!) Even though cooking technically requires standing, most of this I was able to do while sitting at the kitchen table. And nothing makes you feel better more than a homemade sweet treat that makes you feel like your 8 years old again! <br />
<br />
I have a little feeling of guilt that I actually used corn syrup, because I am sure that you can do it without. But when I went to my pantry, I saw a bottle of it in there from a pecan pie from a few Thanksgivings ago. I thought I might as well use it up. But rest assure, I will not be using corn syrup for the next batch! I am certain that you can make this recipe just as good without it. But believe me these are good!! The Husband and I fully enjoyed our sugar high after eating a couple of them last night! Here's the recipe I used. I got it from an old issue of Bon Appetite.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEAdUr3KZ62AYr4EYGjLPWU49gzOymOfRteaSHvEC8poB0Zk73sZNb-zqdL0-Njzl8qWDFTiMOrNmr_bhtgguQRLYGM59BTsOCfQCKhuZrhjDXZkVzH0JOaV1cheUuuqP96V_M-MD6Bgg/s1600/photo-17.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEAdUr3KZ62AYr4EYGjLPWU49gzOymOfRteaSHvEC8poB0Zk73sZNb-zqdL0-Njzl8qWDFTiMOrNmr_bhtgguQRLYGM59BTsOCfQCKhuZrhjDXZkVzH0JOaV1cheUuuqP96V_M-MD6Bgg/s320/photo-17.jpg" width="240" /></a></div><br />
<br />
<br />
<li class="ingredient" style="font-family: 'Lucida Grande', Arial, Verdana, sans-serif; font-size: 10px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">2 teaspoons vanilla extract</li><br />
<br />
<br />
<br />
<li class="ingredient" style="font-family: 'Lucida Grande', Arial, Verdana, sans-serif; font-size: 10px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1/2 cup potato starch*</li><br />
<br />
<br />
<br />
<li class="ingredient" style="font-family: 'Lucida Grande', Arial, Verdana, sans-serif; font-size: 10px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1/2 cup powdered sugar </li><br />
<br />
<br />
<br />
<li class="ingredient" style="font-family: 'Lucida Grande', Arial, Verdana, sans-serif; font-size: 10px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">nonstick vegetable oil spray</li><br />
<br />
<br />
<br />
<li class="ingredient" style="font-family: 'Lucida Grande', Arial, Verdana, sans-serif; font-size: 10px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1 cup cold water, divided</li><br />
<br />
<br />
<br />
<li class="ingredient" style="font-family: 'Lucida Grande', Arial, Verdana, sans-serif; font-size: 10px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">3 1/4-ounce envelopes unflavored gelatin</li><br />
<br />
<br />
<br />
<li class="ingredient" style="font-family: 'Lucida Grande', Arial, Verdana, sans-serif; font-size: 10px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">2 cups sugar</li><br />
<br />
<br />
<br />
<li class="ingredient" style="font-family: 'Lucida Grande', Arial, Verdana, sans-serif; font-size: 10px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">2/3 cup light corn syrup</li><br />
<br />
<br />
<br />
<li class="ingredient" style="font-family: 'Lucida Grande', Arial, Verdana, sans-serif; font-size: 10px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1/4 teaspoonLine 13x9x2-inch metal baking pan with foil.<div id="preparation" style="background-color: white; border-left-color: rgb(204, 204, 204); border-left-style: solid; border-left-width: 1px; border-right-color: rgb(204, 204, 204); border-right-style: solid; border-right-width: 1px; margin-bottom: 0px; margin-left: -1px; margin-right: 0px; margin-top: -1px; padding-bottom: 28px; padding-left: 15px; padding-right: 15px; padding-top: 20px;"><div class="instructions" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Coat foil lightly with nonstick spray. Pour 1/2 cup cold water into bowl of heavy-duty mixer fitted with whisk attachment. Sprinkle gelatin over water. Let stand until gelatin softens and absorbs water, at least 15 minutes.</div><div class="instructions" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Combine 2 cups sugar, corn syrup, salt, and remaining 1/2 cup cold water in heavy medium saucepan. Stir over mediumlow heat until sugar dissolves, brushing down sides of pan with wet pastry brush. Attach candy thermometer to side of pan. Increase heat and bring syrup to boil. Boil, without stirring, until syrup reaches 240°F, about 8 minutes.</div><div class="instructions" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">With mixer running at low speed, slowly pour hot syrup into gelatin mixture in thin stream down side of bowl (avoid pouring syrup onto whisk, as it may splash). Gradually increase speed to high and beat until mixture is very thick and stiff, about 15 minutes. Add vanilla and beat to blend, about 30 seconds longer.</div><div class="instructions" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Scrape marshmallow mixture into prepared pan. Smooth top with wet spatula. Let stand uncovered at room temperature until firm, about 4 hours.</div><div class="instructions" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Stir potato starch and powdered sugar in small bowl to blend. Sift generous dusting of starch-sugar mixture onto work surface, forming rectangle slightly larger than 13x9 inches. Turn marshmallow slab out onto starch-sugar mixture; peel off foil. Sift more starch-sugar mixture over marshmallow slab. Coat large sharp knife (or cookie cutters) with nonstick spray. Cut marshmallows into squares or other shapes. Toss each in remaining starch-sugar mixture to coat. Transfer marshmallows to rack, shaking off excess mixture.</div><div class="instructions" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><i><br />
</i></div><div class="instructions" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><i><br />
</i></div><div class="instructions" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><i><br />
</i></div><div class="instructions" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><i><br />
</i></div></div></li>Peekaboohttp://www.blogger.com/profile/00145202669712875798noreply@blogger.com0tag:blogger.com,1999:blog-8313886174243893049.post-58289341511991740542010-12-12T22:16:00.001-05:002010-12-12T22:26:31.729-05:00Pickled VegetablesThis is a quick one....so I can get back to the naked Husband...<br />
<br />
This has become a staple in our refrigerator. Honestly, we get a little sad when these vegetables run out. They are a great snack late at night, they're perfect on homemade Bahn Mi sandwiches and they're really easy to make. Simply said, I love them, and the Husband does as well. Yesterday, The Husband and I had fun cleaning out the refrigerator and putting new veggies in the pickle solution. Some of the veggies did not workout though, I'll warn you ahead of time...see note below recipe.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj6Wny1Dj9Cy-VG-5xEkPGqqw7eI9NbjdDkrqDkoH-jIT3qfcR0uk17Rcaadqv9Lbi-vIRkv_yR9UYfDxk28bIGki4Yvv5NEBkyXML2LB4KA5MRzhDHK-Ga9C5ZxRGQiJMo-l3GrTyPH0/s1600/photo-16.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj6Wny1Dj9Cy-VG-5xEkPGqqw7eI9NbjdDkrqDkoH-jIT3qfcR0uk17Rcaadqv9Lbi-vIRkv_yR9UYfDxk28bIGki4Yvv5NEBkyXML2LB4KA5MRzhDHK-Ga9C5ZxRGQiJMo-l3GrTyPH0/s320/photo-16.jpg" width="240" /></a></div><br />
<br />
Vietnamese Style Pickled Vegetables<br />
<br />
1 cup distilled white vinegar<br />
2 cups water<br />
2 1/2 tablespoons sugar<br />
3 tablespoons kosher salt<br />
<br />
Veggies I have used (feel free to try your own!)- chopped in bite size pieces<br />
cabbage<br />
daikon radish<br />
celery<br />
red radish<br />
carrots<br />
scallion<br />
****garlic**** is great to throw in because it adds a nice flavor to the pickle juice, but it isn't the best for eating unless you like strong raw garlic!<br />
<br />
<br />
Add water, vinegar, sugar and salt to pan. Bring to boil. Dissolve sugar and salt. Place chopped vegetables in a large bowl. Pour warm water/vinegar solution over vegetables. Make sure all vegetables are submerged in the liquid. Cover with a towel. Leave out at room temperature for at least 4 hours. After that time has passed, put into a jar and refrigerate. They'll last about a month in the refrigerator. <br />
<br />
There you have it!Peekaboohttp://www.blogger.com/profile/00145202669712875798noreply@blogger.com1tag:blogger.com,1999:blog-8313886174243893049.post-49189440742522258182010-12-08T17:17:00.000-05:002010-12-08T17:17:56.766-05:00Simple Ginger Cauliflower SoupEver since I started cooking, and cooking well, I have had this battle...<br />
<br />
Sometimes I really want to treat myself to a nice meal out. I think of all of my favorite restaurants, and dream of what I would get. I dream of duck breasts, oysters, bouillabaisse, I could go on and on... I love eating, and I am a very adventurous eater. But, I also am a professional burlesque dancer. Which means that I am on a pretty strict budget. The more I learn about food, means the more expensive the restaurant that I actually want to go is. I can't just go to your average good restaurant anymore. Because no matter how decent it is, I will no doubt mention how I could have made it better. And The Husband will always agree with me. It has to be spectacular for me to choose someone else's cooking over mine. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div>On one hand, it's fantastic that I enjoy cooking enough to learn to cook as well as I have, and I've done it pretty much on my own, by reading cookbooks like most people read novels. But on the other hand, it forces me into the kitchen more than ever. Which I love! If I could stay in my kitchen all day everyday, I would...in a heartbeat. <br />
<br />
But for example, today...I'm exhausted from working all night last night. I wanted a day where I could do nothing. So, I decide I'm going to do my errands, and treat myself to lunch at one of my favorite lunch spots. I get to the door, think of what I really want, and realize what I always realize....I could make it myself, and I'll probably like mine every bit as much, and if I make it it's cheaper. So I turn around, go to the market and get a few things, and cook. I always feel better. Being in my kitchen is more relaxing to me than doing nothing. It's like meditation. Delicious Meditation.<br />
<br />
This is what I came up with today...<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid3Hw1YSTtfxFodIY38jp4wj2eNnC8S30u-foBUtsMO77w9PPbxA0uqkWXvhW9Ubx42poXLRZSCRScOQx0dG88GqaQRzgEyzMUkxjrusIgRITjlEU6t0QBvOmeeJik0kAXGKOLV_a-M_Y/s1600/cauliflower+soup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid3Hw1YSTtfxFodIY38jp4wj2eNnC8S30u-foBUtsMO77w9PPbxA0uqkWXvhW9Ubx42poXLRZSCRScOQx0dG88GqaQRzgEyzMUkxjrusIgRITjlEU6t0QBvOmeeJik0kAXGKOLV_a-M_Y/s320/cauliflower+soup.jpg" width="240" /></a></div><br />
<br />
Ginger Cauliflower Soup<br />
<br />
2 heads of cauliflower chopped<br />
3 cups Chicken Stock-homemade<br />
2 cups water<br />
2 small onions<br />
1 shallot<br />
3 garlic cloves<br />
2 tablespoons chopped ginger<br />
1 teaspoon of the ginger juice: I run it over a bumpy surface to get liquid...(I don't know what this is called!)<br />
1/2 Cup Romano Cheese<br />
Salt<br />
Pepper<br />
<br />
In a large soup pan, sauté onions, shallot, garlic and ginger until onions soften a little. About 3 minutes. Then add the cauliflower. Saute for another 4 or 5 minutes. Add Stock, water, and about 1 1/2 tablespoons of Kosher salt. Bring to a boil. Reduce to a simmer and cook covered until the cauliflower is very soft. Using an immersion blender, (you could also use a food processor or regular blender) bring the soup to a smooth liquid. Add cheese, and blend once more. Add salt and pepper to taste. Serve!<br />
<br />
You'll get about 4 or 5 servings out of it. I like to put the rest in a mason jar, and save it for future lunches or quick dinners.Peekaboohttp://www.blogger.com/profile/00145202669712875798noreply@blogger.com0tag:blogger.com,1999:blog-8313886174243893049.post-16140052110396692202010-12-06T16:07:00.000-05:002010-12-06T16:07:27.644-05:00Is that poly-fill in your underpants?So, you may think that I've lost my mind...but I crafted the perfect pillow last night. I was helping The Husband go through his clothes and get rid of a lot of old stuff, and re-organize his drawers. Really I was just telling him what looked good on him and what he should keep. Going through your clothes is not really the most exciting chore in the world, so to make it more interesting I tried to think of different things to do with all the old clothes that he was throwing away. I wanted to save buttons, snaps from old shirts, collars, and then we got to his old underwear...I took a couple pairs for myself because they're really comfy for around the house. Then, he pulled out the tidy-whitey's...ugh, is there any man that actually looks good in those? I doubt it, and if he does it has nothing to do with the underwear. I immediately told him to trash them! What woman wouldn't? And, then...I gave them another look...grabbed them, and pulled out my sewing kit...<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6PmxUE1vxPxr1mjV1SWNOiQok8MwYqJNPX10Ii42NDlep3VoHG3KxWanTNomDd816RSNLTkWtNw4eQiZ1wCUelS4B7C6rszFL53CGbuyIh2qW7Wl9y6gydLTTGVqiwwTNsD0oyHEWuZg/s1600/photo-12.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6PmxUE1vxPxr1mjV1SWNOiQok8MwYqJNPX10Ii42NDlep3VoHG3KxWanTNomDd816RSNLTkWtNw4eQiZ1wCUelS4B7C6rszFL53CGbuyIh2qW7Wl9y6gydLTTGVqiwwTNsD0oyHEWuZg/s320/photo-12.jpg" width="240" /></a></div>I created the most hilarious and surprisingly perfect pillow! I made underwear into a pillow...and I even tested it out last night. The Husband kept stealing it throughout the night because it was so comfortable! And honestly, mens underwear is really the perfect shape. It fits perfectly around your shoulder. And it's pretty cute. I think I'm going to make a couple out of new underwear and post them on my etsy shop. If you're interested they would look great on any couch or bed!Peekaboohttp://www.blogger.com/profile/00145202669712875798noreply@blogger.com3tag:blogger.com,1999:blog-8313886174243893049.post-13817416399172896172010-12-03T18:34:00.000-05:002010-12-03T18:34:20.126-05:00This shit is glamorous!We all have our faults, even if we don't like to admit them to anyone else and sometimes even ourselves. One of mine is that sometimes, well often, I forget to clean the cat box. <div><br />
</div><div>I have 2 beautiful cats that I love dearly....Dee Wee is a pure white persian kitty with a HUGE attitude. Seriously, it doesn't get more cliche for a Burlesque dancer to have a cat like her. She looks like a white ball of fluff with a pink nose and pink ears. And sometimes The Husband cuts her hair to look like a lion, complete with a puff on the end of her tail. After it grows out enough to not look so busted, it's freaking adorable. With or without a haircut, she's so cute it makes you want to barf. Frankly, I'm surprised we burlesque girls don't <i>all</i> have one just like her....(well, Bob does have the dog version, Movie Star.) </div><div><br />
</div><div>And then theres Jules. He's my senior citizen with separation anxiety and his anxiety is expressed in the wonderful sounds of his chirping and howling at night when I'm far away at work, causing The Husband to lose his mind, every...single...night. It's really fun for him...I mean, it's really not...at...all. </div><div><br />
</div><div>So, I really need to fix this fault of mine. And today I came up with what might be a solution. I looked at what made me forget. And I thought, well, I can't see the shit. The shit box just blends into the background and I don't even notice it half the time. If I don't notice it, how am I going to remember to clean it?? Other than the smell, yes...yeah, I know...</div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz1-M_2LgK-IXK2JakwUv_r0nzmetqmDYNMcGZp1_k5T98GU190agr-80n_IB8Uj5ocSf9wrVFmrK7-3WqrXkMBeqpImHibW5YinlF4NtqKoIu4-XMpCD90SGRaX-uTxtxbsKlqN02Czc/s1600/photo-11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz1-M_2LgK-IXK2JakwUv_r0nzmetqmDYNMcGZp1_k5T98GU190agr-80n_IB8Uj5ocSf9wrVFmrK7-3WqrXkMBeqpImHibW5YinlF4NtqKoIu4-XMpCD90SGRaX-uTxtxbsKlqN02Czc/s320/photo-11.jpg" width="240" /></a></div><div>So here's my plan, we'll see if it works. I went out today and bought a covered circular cat box. It has a brand name, but I call it the "Hoot Hut" because Jules looks like an owl perching on a branch when he takes a dump. And I like to make fun of him. After I brought it home, I pulled out all the scraps from burlesque costumes from the past. Sequins, feathers, trim. Then I pulled out The Husbands art supplies and a piece of cardboard. I decided, if I can SEE the cat box then maybe I'll CLEAN the cat box. It makes sense right. So, I made them the cutest, and most tacky cat box in all of Brooklyn, here it is. Wish me luck. </div>Peekaboohttp://www.blogger.com/profile/00145202669712875798noreply@blogger.com0tag:blogger.com,1999:blog-8313886174243893049.post-52796283603062808042010-11-29T15:39:00.000-05:002010-11-29T15:39:13.475-05:00Snack tip!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3h4QilWrlMVzZhsRHG_FR8cVOHYZn2kzQ0ZdCMoJrwk1q5ENCM9pYRV1Q38MIYHjqgmol6Y_IhlxCdn18CCTbjkn5paY0VDRHm9ct_QXctZlrMd1nlxo1AHYvSrZMBOuxDYrZInG4OJU/s1600/photo-10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3h4QilWrlMVzZhsRHG_FR8cVOHYZn2kzQ0ZdCMoJrwk1q5ENCM9pYRV1Q38MIYHjqgmol6Y_IhlxCdn18CCTbjkn5paY0VDRHm9ct_QXctZlrMd1nlxo1AHYvSrZMBOuxDYrZInG4OJU/s320/photo-10.jpg" width="240" /></a></div>Just like when you were 5, celery and peanut butter is still awesome. Especially at 2am! Crunchy, a little salty, and sweet all at the same time. And, you can even add your favorite ants to it...Peekaboohttp://www.blogger.com/profile/00145202669712875798noreply@blogger.com1tag:blogger.com,1999:blog-8313886174243893049.post-58602922601304356522010-11-29T15:32:00.000-05:002010-11-29T15:32:37.637-05:00Laundry tip!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggCMk_Kp6zlBqlFbFw7tCMUK8g-SPMGvhxoaRN7ZhD_4QsewZMmYsbOYl9yJXHEf57EitCXTtP8gWiJf6crOgRrA1n9KfDm2zHhwSUnsHtvFT0l63A6ik-TlkSCVYMAhyphenhyphenfSFYuXx8W8gg/s1600/photo-9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggCMk_Kp6zlBqlFbFw7tCMUK8g-SPMGvhxoaRN7ZhD_4QsewZMmYsbOYl9yJXHEf57EitCXTtP8gWiJf6crOgRrA1n9KfDm2zHhwSUnsHtvFT0l63A6ik-TlkSCVYMAhyphenhyphenfSFYuXx8W8gg/s320/photo-9.jpg" width="240" /></a></div>Shower curtain rings are perfect for hanging tacky spandex clothing items on.Peekaboohttp://www.blogger.com/profile/00145202669712875798noreply@blogger.com0tag:blogger.com,1999:blog-8313886174243893049.post-9260785433964892882010-11-29T15:09:00.000-05:002010-11-29T15:09:44.199-05:00How many meals CAN you get out of one turkey?My mom was my very first cooking inspiration. Like most little girls, as soon as I was old enough to stir, I loved helping her in the kitchen. She taught me so much of what I know about cooking and keeping a home. One of her biggest lessons in the kitchen is to use every part of the food. Nothing went to waste in our house. We never threw out food. I hated this as a kid, because what kid actually likes leftovers? But now that I have my own home, I get a huge kick out of how many meals I can get out all the leftovers. Thanksgiving dinner is the perfect example of this! So, since I cooked Thanksgiving this year for my parents, I decided to find out how many meals you can out of one turkey. And I'm shocked!<br />
<br />
<b>Meal 1:</b><br />
Thanksgiving<br />
-served 4 people<br />
<br />
<b>Meal 2:</b><br />
Thanksgiving Sandwiches for lunch the next day<br />
-served 4 people<br />
<br />
<b>Meal 3</b>:<br />
Second Thanksgiving- just basic leftovers<br />
-served 2 people<br />
<br />
<b>Meal 4:</b><br />
Turkey, vegetable, and mash potato soup<br />
-served 2 people (with 4 servings put into the freezer for when we aren't sick of turkey)<br />
<br />
*This is where I really feel like I'm using the whole bird. I boil down the turkey carcass and make stock first. I make sure to get all the meat off the bones after boiling and put it in the soup, and save some meat for future sandwiches. After I make the stock, I add whatever vegetables I have in the fridge, carrots, onion, celery, corn, mashed potatoes, and I even made a mistake that turned out great...I accidentally added pumpkin pie goo thinking it was leftover gravy! I thought that I was going to ruin the soup, but instead, it added a nice hint of pumpkin and nutmeg to a basic turkey vegetable soup.*<br />
<br />
<b>Meal 5</b>: Pre-work Turkey sandwiches<br />
-served 2 people<br />
<br />
So far...I've gotten <b>18</b> meals out of ONE turkey! And I might even have a couple more in there somewhere. So, all I have to say, is Thanks Mom for teaching me how to use everything!Peekaboohttp://www.blogger.com/profile/00145202669712875798noreply@blogger.com0tag:blogger.com,1999:blog-8313886174243893049.post-31273491808779033832010-11-28T20:27:00.002-05:002010-11-28T20:35:26.613-05:00Breakfast is the heartbeat of the house...and the Deviled Eggs that started it all.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK-T5iWg6kNVzEZz3ZALFWpltEsIdOAo1OZvzt4_61hGPiFuT8nOvv5xQzJBDgEICBVkWgRjrOJVzpNeK2KqErUj_uWo6oM0c5G5VOE6VRkrVotMNB_K4VYNeNQUrkqiDP03gqqBk9X-w/s1600/deviled+eggs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK-T5iWg6kNVzEZz3ZALFWpltEsIdOAo1OZvzt4_61hGPiFuT8nOvv5xQzJBDgEICBVkWgRjrOJVzpNeK2KqErUj_uWo6oM0c5G5VOE6VRkrVotMNB_K4VYNeNQUrkqiDP03gqqBk9X-w/s320/deviled+eggs.jpg" width="240" /></a></div>This morning as my coffee spaz began to set in, I started what is my favorite new ritual with The Husband, breakfast. Making breakfast every morning has been one the best things that has happened to our home in a very long time. It just makes life better. And it's not the same unless we eat together at home. I don't always feel like cooking, once I start, I can't stop. The rest of the day is always so much more productive. And it keeps The Man happy and less grumpy while he goes out into the world of day creatures.<br />
<br />
This morning I did just that, cooked breakfast. I turned on the radio and threw about 8 eggs in a pot of boiling water. At first I just thought that I would make hardboiled eggs, but when I remembered that there was still HOMEMADE MAYO in the fridge...I couldn't let it go to waste! I had to see what deviled eggs tasted like with my newest food discovery/achievement. And they were the best deviled eggs I had ever had. Every bit as good as the ones I had at Henry Public last week (which are incredible!) So, here 'ya go.... my first recipe:<br />
<br />
Deviled Eggs, Stipper Style:<br />
<br />
8 farm eggs<br />
1 minced shallot<br />
4 tablespoons homemade mayonaise<br />
2 teaspoons dijon mustard<br />
1 1/2 teaspoons apple cider vinegar<br />
dash of salt<br />
paprika for sprinkling over top<br />
<br />
Place eggs in a pot of cold water enough to cover all eggs. Bring water to a boil, reduce heat and allow to boil for 10 minutes. After 10 minutes remove from heat and place in ice water to stop cooking process. Peel all eggs. Cut egg in half long ways. Remove yolk and place all yolks in a bowl. Place whites of egg on a plate. To the egg yolks add shallots, mayo, mustard, vinegar, and salt. Mush together with a fork, and taste to make sure flavors are balanced. If too dry add mayo etc. Spread yolks on egg whites, sprinkle with paprika. EAT!!!Peekaboohttp://www.blogger.com/profile/00145202669712875798noreply@blogger.com2