Thursday, February 21, 2013

in the morning.

This is what I'm thinking in terms of post title.

What is there really to say other than that sometimes you give up sweets for Lent but also feel you must bake something or you're gonna implode.  So you call your mom and have her screenshot and send you a scone recipe from your youth, and then you make it with your best friend at 11 PM on a Wednesday.  And when the scones are done, you eat them together with honey while sitting on the floor of your kitchen.  You do not complete any of your homework assignments.  You eat three scones instead.    This feels very right to you and you are a pleased individual.  The end.

Orange Currant Scones
makes 2 dozen

2 eggs, beaten and topped with milk to make 1 1/3 cup liquid
3 3/4 cups self-rising flour  (If you are like me, and it is to cold to go buy self-rising flour but you have regular, all purpose flour, make your own! For each cup of flour, remove one teaspoon, and add one teaspoon baking soda and 1/4 teaspoon salt.)
1 stick of butter
1/2 cup sugar
1 1/2 cups currant
the zest of one orange
the juice of half an orange
1 beaten egg, for a wash

Preheat oven to 425 degrees.

In a small bowl, add zest and juice to sugar.  With clean hands or the back of a spoon, work the orange into the sugar until you have this bright orange, super fragrant amazingness.  Ugh.

Cut the butter into the flour (or flour mix) with a pastry cutter, or forks, or whatever makeshift way you're gonna do it, until it gets crumby.  Add orange sugar and currants, and mix to combine.

Add egg mixture, combine until smooth.  Turn onto a parchment paper-lined surface and quickly knead before flattening out to about 3/4 inch thickness.  Use a 2 inch round cookie cutter, or be "rustic" and make flattened rounds of the approximate above measurements with your hands.

Place on a parchment paper-lined cookie sheet (I live a parchment paper-lines lyfeee) and brush each with a bit of the eggwash to ensure goldenmagichappenings.  Bake for 7-10 minutes in the top section of the oven, as the bottoms are quick to brown.

Sunday, February 17, 2013


I have a food-related problem and it is that if I cannot put sriracha on it, I do not want to eat it.
I don't know where this came from, but it came, and now it is here, and it is a problem that is equal parts spicy and limiting.  I am working on it.  But in the meantime I am also really enjoying it. I would estimate that 2/3 of my body is rooster sauce by now because I keep smothering my eggs in it and mixing it with peanut butter and thinking about how good it probably is on ice cream.  I'm sorry that's gross.  I'm sure it's just a phase.

In more important news.

I stumbled upon Stephanie LaCava's instagram the other day and became lost in a frenzy of images from a ruhl pretty lookin life.  Girl's a writer, part-time Parisian and a redhead, all of which seemed worthy to waste my time with, until it became clear that she is ALSO a home matcha latte maker.  Ugh.  Why are there people in the world who are so much better at living than I am.  I bet she has never once considered eating hot sauce with a spoon.

With SLC as my guide, I went to Whole Foods and bought my own matcha powder.  Really it was about time.  I'd been drinking the stuff from Peet's with alarming frequency and making a large dent in my coffeeshop gift card collection (I have one) because of it.  Plus I saw this.  And then LaCava.  So.  Home barista-ing it is.

You favorite kind of milk + a little water + a teaspoon of matcha powder + agave to sweeten.
Heat and whisk and wake up.

Wednesday, February 13, 2013

back to the heat

I made a real dinner with ingredients and everything!
I made a MEAL!

It felt so good.  I'd been subsisting on variants of the soup-and-quesadillas combo for an embarrassing length of time, and then received a box of brownies/shortbread cookies/toffee in the mail (I get the best mail) which became breakfast, lunch and dinner for a few delicious days.  It was time to get back into the kitchen for reals. And so I did.  And so I made this.

Miso Brown Rice Noodles with Vegetables
Adapted from Love & Lemons
serves 4

Feel free to use udon, or soba, or spaghetti, and also to sub in whatever vegetables you currently have in your fridge.  Also chicken if tofu's not your jam!  This dish is cake.  Super good hot, and awesome cold for lunch the next day.  I doubled this recipe and will thus be eating it until 2015 so if instead of making it yourself you want to just come over and have some, that is also allowed.  Ok here we go.

olive oil for the pan
1 block extra firm tofu, cubed
about 1 1/2 cups chopped eggplant
about 1 1/2 cups chopped mushrooms
about 1 1/2 cups chopped carrots
1 package brown rice noodles
a few handfuls of spinach
sesame seeds and red pepper flakes

For Sauce:
2 tablespoons miso paste
2 tablespoons honey or agave
2 tablespoons rice wine vinegar
1 tablespoon unsweetened smooth almond or peanut butter
1 teaspoon minced garlic
1 teaspoon minced ginger
1/2 cup vegetable broth

Cook noodles according to package, drain and set aside.
Mix all sauce ingredients until smooth, and set aside.

Heat a few tablespoons olive oil in a large pan or a wok until very hot.  Add tofu chunks to pan with a little salt; cook for a few minutes and toss occasionally until browned.  Remove from pan and set aside. We're setting everything aside round here.  Hide yo kids hide yo wife.

Heat a few more tablespoons oil, and then add carrots, mushrooms and eggplant.  Add a little bit of the sauce, and stir fry until browned and softened, about 10 minutes.

Turn down the heat before adding back the tofu, noodles and remainder of the sauce.  Add the greens and toss to allow them to wilt.  Add a little salt and pepper if you wish.

Serve with a sprinkle of sesame seeds and a shake of red pepper flakes -- or a few drops of sriracha.

Monday, February 11, 2013

pathetic fallacy.

BCBG sweater dress as cardigan; Staring at Stars romper; vintage belt; Hue tights
I sleep in this romper, which is really groundbreaking for me because I rarely utilize anything marketed as pajamas (as this was) for their intended purpose, choosing instead to spend nights in black leggings, long-sleeved waffle shirts and huge sweatshirts labeled with the names of universities I eventually elected not to attend.  I get cold at night slash always.  Never gonna be one of those delicate ladies snoozing in silk and lace unless I make a dedicated effort.  Baring even my arms takes some real (wo)manning up. 

So right but then I reverted to wearing things inappropriately, and this look is what happened.  Over the pajama-romper and leggings typical of my sleeping hours I threw a simple black belt, long earrings, and a sweater dress that I unbuttoned all the way to aid in my nefarious quest for more and more and still more cardigans.  

Its raining.  The Stranger Than Fiction Emma Thompson to my Will Ferrel is pulling out all the stops.

Sunday, February 10, 2013


Breakfast taco and green juice, I hope that you are each others' Valentine's Day dates because you are a MATCH.  I am so pleased to eat you up and drink you down.  The end.

Friday, February 8, 2013

and the people that you knew at elaine's.

Halston Herritage dress, Mossimo cardigan, Hue leggings, Frye boots, greasy hair
If post-modernism is the juxtaposition of high and low art, then this Halston dress and v. cheap cardigan are really achieving that for me.

Also depending on how you feel about Billy Joel and blogs (really, either way), this entire post could apply as well.

HAHAHA ok someone punch me.


A List of Things, In All Caps Because This Is An Affirmation 

A Thing, In All Caps Because I Hate It

I just want to bare some ankle, but that would be ill-advised.
It's ok.  I get it.
It's Chicago, and February.
I'm patient.

Monday, February 4, 2013

speaking to me.

This is Kate Moss, shot by photographer Kate Garner in 1990 at the Praed Street Hotel in London.  Moss was 16 at the time, and the spread, originally conceived for Vogue, never ran.

Heroin not-so-chic aside, this picture is my jam right now.
I am showing it to everyone.
I have no idea why!

That's all.