To feel comfortable in the kitchen it really helps to have one or two basic recipes committed to memory. It just builds confidence. When you can make a quick marinade with just a few ingredients, one that pairs perfectly with fish*, poultry, pork and flank steak and also works on the grill, under the broiler or in the oven, you will feel like a rock star.
Here we are with October virtually behind us and only now will day time temperatures dip below 60. Yeah, yeah, yeah everyone around me loves it and I just feel like I’m being cheated out of that perfectly crisp New York weather. It’s just not natural to go apple picking in shorts people! Fall weather to me means new boots, outdoor running, good hair, and turkey chili. This is a recipe I can comfortably claim as a Flycakes original. I’ve tweaked and adjusted it over the years and honestly I barely even measure the ingredients anymore. It’s simple, healthy, delicious, makes your apartment smell like a spice market and yields so much you can freeze the leftovers for a night when you don’t feel like cooking.
I’ve been debating since I started this blog if I should share this recipe. Why? Because it’s the type of ‘Good-Housekeeping-Sandra-Lee-semi-home-made” recipe that I hesitate to admit I love. Let’s face it no one REALLY reads this blog (yet?) and other than my family and friends (that I generously bribe), no one really gives a rat’s ass what I have to say. I’ve got nothing to lose so here goes. Continue reading →
I was ten in 1976. That was the year Jelly Belly introduced Very Cherry, Lemon, Cream Soda, Tangerine, Green Apple, Root Beer, Licorice and Grape. Blueberry soon followed so President Reagan could serve red, white and blue jelly bellies in the White House. I was always fascinated by their sparkly, perfectly shaped, multi colored beauty and the fact that (when fat free was all the rage) you could actually convince yourself you were making a virtuous choice by eating them.
But, what made me fall head over heels in love with this confection was the Jelly Belly Recipes. The fact that combining flavors could create a taste experience in your mouth that made you feel part creative genius, part mad scientist, part chef and part Willy Wonka was a childhood revelation. Their combinations ranged from the obvious: two bubblegums + two cinnamon = cinnamon gum, to the most creative: one french vanilla + two coconut +buttered popcorn + two toasted marshmallow = tres leches cake!!! OK people, you know the good old folks at Jelly Belly Candy Co hire a bunch of professional stoners to come up with these flavor combos. Why didn’t I work there after grad school instead of Wall Street? Continue reading →
New York City’s late summer weather is Colorado’s weather all summer long. Rarely above 80, low humidity, cooler at night, great hair weather and the blessed absence of summer city stink. Although I can smell fall in the air and have planned our apple picking day trip, I’m not yet ready to start making chili, soup or short ribs. I’m still craving light, refreshing, raw salads. I made this salad Sunday night for a casual get together with friends and I’ve been making some version of this simple salad for decades. I mean really simple. So simple, I’m almost embarrassed to call it a ‘recipe’. Continue reading →
So, let me see a show of hands. How many of you are feeling a bit pickled from too much rosé (and/or mezcal), too many BBQ’s and the obligatory s’more, and overall just icky? Let’s face it summer vacation isn’t just for kids anymore and we’ve been pretending for the last ten weeks that eating ‘vacation food’ everyday is ok and that all of our self congratulatory consumption of farm stand produce somehow magically makes up for the all the overindulgence. Um. Nope.
“But I was in Italy/Ibiza/Hamptons/Greece/Hawaii/Vail” you might say….”I worked out/hiked/swam/ran/danced every day” you might protest…Well, I don’t know about you, but at my age (and this pisses me off more than I can express since I literally ran up MOUNTAINS this summer) it just doesn’t flipping matter. I always come home in September feeling chubby, bloated and highly motivated to do something about it. So, for the last three years I take the month of September off from booze; let’s call it “Sober September” and I really think about the food I consume.
The recipe I’m about to share with you kicks ass. It’s raw, nutritious, filling, textural, sweet and savory and yields a boat load so you only need to make it once a week. The food processor does 80% of the work for you, so preparation takes no time. Keep it in the fridge and reach for it every time you’re hungry.
My husband and I have a long standing love affair with Aspen. We got married there thirteen years ago (I was a surprise bride…yup, my husband planned a wedding unbeknownst to me….Yes, I was surprised….No, I didn’t wear a wedding gown, I wore a black suit….Yes, this will be a future blog post if I can somehow relate it back to food, or even if I can’t because it really is the best wedding story EVER), we have spent many summers in Aspen, we renewed our vows there three years ago and we are lucky to have many friends that live there. I have never skied Aspen. I repeat. Never. Skied. There. Why? I HATE skiing. Deeply. Passionately. Irreparably. But I LOVE going UP the mountain any time of year. WIth yak traks in the winter and trail running shoes in the summer. That I love. I also love Aspen’s restaurants, the shopping, the way it smells, the fact that my hair always looks awesome, its SOUL, the light, the clouds, the sky, the trails, the occasional Goldie and Kurt sighting and did I mention the food?? Continue reading →
We lived in Bermuda for a brief period right after our son was born. I’m pretty sure had the Brazilian Blowout been invented back then, my years spent on that island would have been more enjoyable. Looking like a chia pet, coupled with the lack of gyms (and a post-baby body), initially a lack of friends and a (delicious) newborn made for some rough times for this very social (and very vain) NYC girl. We invested in a home gym, I met some awesome women I am still very close with today (hello sweet Sonia), and I spent a lot of time in the kitchen. Ah yes, that gorgeous KITCHEN! Continue reading →