ok so i saw this guy get on the car ahead of me so i had to switch cars myself. yes, it was the gold helmet that first got my attention. his name is Geronamoses. he is my idol.
so last night i looked into the fridge, starving already, and there was barely anything in there. this is the way i usually cook. we had a baby eggplant, some corn on the cob a little chicken broth and a little ricotta cheese. the one thing i try to always have are fresh herbs, they make everything better. so the following is what i made with ingredients i scraped together. serves 2-3
1 medium red onion – finely diced
3-4 cloves garlic – chopped
1/8th of a box of orzo
1 corn on the cob – par boiled and then cut off of cob
1 baby eggplant – cubed (not peeled)
2-3 cups broth (i used half chicken half Marmite and hot water because that is what i had)
1/2 a small container ricotta cheese
handful fresh parsley – chopped
1 scallion – chopped
a few pats butter
a few tsp olive oil
sea salt & fresh ground pepper to taste
in a pot boil water and put the shucked corn on the cob in it to cook (about 15 min) chop onions and garlic and saute in butter, pinch of salt and small amount olive oil until onions are transparent. remove from pan and put aside. at this point start heating the broth in a small pot , do not boil and keep covered. heat the pan back up adding another tsp olive oil and lightly brown orzo. mix garlic and onions back in and then start to slowly add some of the broth. you want to have all of the orzo in liquid but not like soup. mix in chopped baby eggplant and corn. add small ladles full of broth when ever it has reduced in half (approx every 5-7 min) and stir often. repeat for 30-45 min or until the orzo is tender. fold in ricotta cheese and a little more salt. plate (or bowl) top with parsley, scallion and fresh ground pepper. enjoy!
so i am going to be focusing an entire section of this blog to my nails. this may be a little self indulgent, but it is something that i spend a lot of time on. this segment will be updated every two weeks or so, because that is how often i get them done. right now i have what i am calling safari nails: olive green with white, black and gold hand painting. i am also including a terrible photo of myself with nails i had a few months ago. if you look closely, you can see that my nails are done the way Jessica Stam’s are in the new Dior campaign, only i had them probably about the time this ad was shot, not printed.
Coordinating outfits can be a tricky trail to tread, but if you have the balls and the sensibility, my got, it can be beautiful! Everything about this works, their ensembles are the perfect combination of Lilly Pulitzer and Spankrock.
just in case you haven’t heard, Coney Island will be closing at the end of this season to be turned into a “Vegas style theme park.” It is unfortunate that not everyone can appreciate the charm of a rickety old amusement park. If you get a chance, go check it out before it’s gone…
this morning i decided to make breakfast for my boyfriend and me. a Monte Christo type sandwich and a large salad.
1 loaf stale Italian bread cut into thick slices
1 tsp ground ground red pepper
1 tbs pure vanilla extract
1 1/2 cups milk/ soy milk
3 slices no nitrate bacon
3 slices Swiss cheese
pure maple syrup to taste
large handful watercress
medium handful cilantro
1/2 yellow bell pepper – cut into strips
1 vine tomato – cut into 1/8ths
1 large radish – thinly sliced
handful baby carrots – quartered
1/8 cucumber – thinly sliced and cut in half
1/4 red onion – finely chopped
1 scallion – chopped
2-3 tablespoons olive oil
sea salt and fresh ground pepper to taste
beat red pepper, vanilla, 2 eggs and milk together in large bowl. place all pieces of bread into mixture and allow to soak while preparing the other parts. Next cook bacon in a large skillet. After it is cooked place on a paper towel to drain. Pour the grease from the bacon into a clean container, leaving a little in the pan. Flip the bread in the mixture and begin to prepare the salad. Thoroughly rinse watercress and cilantro in colander, tear into bite size bits and as you do mix the cilantro and watercress; plate. Next, place the yellow pepper, tomato slices and carrots in a radial pattern. On the edges place the cucumber slices, if they are cut thin enough you can make them look like petals. In the center, place the radishes and scatter the red onion and scallion over everything. Salt and pepper over everything, squeeze lime and drizzle olive oil over top. Set aside, the flavors will combine while everything else is prepared. In the skillet, heat small amount of bacon grease till extremely hot and place slices of soaked bread in it. Cook on each side for about 5-6 minutes pressing occasionally with a spatula; cook till each side is golden brown and slightly firm. Place slices on a plate, layer bacon and a piece of Swiss cheese on two pieces then another piece of bread, more bacon and a half slice of cheese; put into oven at 250 degrees to melt cheese. Pour a small amount of bacon grease into skillet and bring temperature back to “high.” Crack each of the other two eggs and fry over easy, salt and pepper to taste. When eggs are done take bread out of the oven and plate individually. Pour maple syrup over layered bread, bacon and cheese. Place an egg on top of each and then place the end piece in top. Serve hot and enjoy!