Double post day! So, Trader Joe's is around the corner from my office, and currently has come up with the best idea in cereal since Cinnamon Toast Crunch (CTC). It is called Whole Grain Strawberry Filled Cereal Bites (WGSFCB). WGSFCB consists mainly of a crunch puffy square surrounding a dollop of strawberry jam. That's right. Jam filled cereal. I've yet to have it in milk, since it is super good for just snacking on.You know who would like WGSFCB? Bears.
You need this if: You are having a Moby Dick themed party, you are having dinner at any time in New England, you have a blowhole. The pitcher would look adorable filled with pretty blue flowers. Plus they are both somewhat reasonably priced under $100.
I have no shame in admitting that I find "Gossip Girl" totally addicting, it is my cinnamon toast crunch of TV- full of empty calories and completely devoid of nutritional value, but sweet, crunchy and satisfying. Bluefly.com isn't helping any, as they've gathered pages and pages of each character's wardrobe to scan through. My only complaint is that there's no female-inspired Chuck Bass options.
Not to double post on pumpkins- but before I head off for a weekend of gluttonous indulgence in Portland, OR ( Beast, Le Pigeon, etc.) I wanted to expand a bit on pumpkins. While they are a usual fall staple, this year it seems to be taken further as a TREND in some respects. Specifically, heirloom pumpkin varieties and pumpkin seeds. Lately I've seen pumpkin seeds toasted in guacamole, and candied into brittle. Pumpkin seed pesto, popular in Austria, is also showing up quite frequently.
Until yesterday, I was unaware of the existence of Funkins. They are fake foam carvable pumpkins that won't rot like real pumpkins. This is cheating. If you don't carve real pumpkins, how are you going to make homemade candied pumpkin seeds? What about getting your hands covered in cold, damp, borderline gelatinous pumpkin guts and spongy pumpkin flesh under your fingernails?Plus, they're a little pricey. I wouldn't want to screw up carving one of these.
Nate Silver is dreamy. He's brilliant, adorably geeky-skinny, a hero among baseball fans, and currently is getting a ton of press for fivethirtyeight.com, his political analysis site. But the election will be over in a month, and baseball season is drawing to a close. Can we only hope that there might be a smidgen of time left over for him to resurrect his food blog, The Burrito Bracket, which seems to have been deserted almost a year ago? Or maybe come over for dinner? I doubt it, but a girl can dream.
Fakesgiving is this weekend, and everyone is getting pretty excited. What is Fakesgiving?
Fakes·giv·ing (fakes′giv′iŋ): noun
1. the celebration of Thanksgiving, usually between friends instead of family, held on a date preceding the fourth Thursday in November. Like Thanksgiving, it is celebrated as a day of giving thanks and feasting, commemorating the Pilgrims' celebration of the good harvest of 1621. "Fakesgiving" appears as a common term among bloggers but still does not have a Wikipedia article. It also appears in this Food and Wine article, which includes a delicious looking recipe for pumpkin bars, as well as alluding to "bourbon/apple/maple" jello shots.
What's better than bacon and eggs for breakfast? Poaching the eggs in a bottle of red wine. France gains another point with the brunch classic Oeufs en Meurette. Toasty country bread, rich red wine and butter sauce (add some onions and foie gras) and thick lardons (lardons!) of bacon. Bonus points is that this dish generally looks unappealing and kind of like bloody body parts. Perfect October Halloween brunch idea.
Friday Oct. 10 is World Egg Day (!). So, to get prepared for the big day, this week will feature slightly more egg recipes than usual. To start off, we have more poached egg goodness from Italy, Zuppa alla Pavese. To begin, fry a thick slice of bread in a little bit of butter till it is golden brown on both sides. Place the bread in a bowl and carefully crack and egg on top of it. Sprinkle salt, pepper, and a tablespoon of Parmesan cheese over the egg. Bring one cup of chicken broth to a boil, and immediately but carefully pour over the egg/bread. Ta-da! The egg gets cooked, the cheese melts, and the bread slowly dissolves into your soup.
I'm a 27 year old girl living in Chicago. I love cooking and France and baking and France and my dog that looks like a bear (and who is part French). These are the things that I do, and the things that I make, and the things that I like.