NOT my child

... but boy, is he a cute one.

If you're having a blegh day like me, please take a second to watch this little tyke discover the wonders of lobsters.



A WaPo blogger wrote that he wants to make that kid's "Wow!" his ringtone. I second that motion.

This reminds me of the first time I encountered creamy, salty, sweet foie gras. I exuded all manner of "wows!" whoas!" and "nom nom noms."

Except I was 22, and in a nice bistro.

(Incidentally, this time of year reminds me of foie gras... For the past two years, a couple of weeks before Christmas, I have placed a special order with my favorite local market for a sizable mound of the pate goodness. It's a holiday treat for us.)

I really, truly hope that when Brad and I have kids, they are as fascinated by gourmet cuisine as this little boy.

Growing the Movement

Image found here.

Just a quick blog from me today... Slow Food USA is doing a unique membership drive during the month of September (just another reason to be glad it's September!), wherein you may pay any cost you'd like to join. Memberships are usually $60, but in order to "grow the movement," they're offering a temporary promotion. Development director Kate Krauss provides a good explanation of their motives here (the link in her blog is broken though, so click here to join).

About Slow Food USA:

Good:
The word good can mean a lot of things to a lot of people. For Slow Food, the idea of good means enjoying delicious food created with care from healthy plants and animals. The pleasures of good food can also help to build community and celebrate culture and regional diversity.

Clean:
When we talk about clean food, we are talking about nutritious food that is as good for the planet as it is for our bodies. It is grown and harvested with methods that
have a positive impact on our local ecosystems and promotes biodiversity.

Fair:
We believe that food is a universal right. Food that is fair should be accessible to all, regardless of income, and produced by people who are treated with dignity and justly compensated for their labor.

I just joined Slow Food Dallas. A big fan of Alice Waters, Michael Pollan, and other slow food superstars, I'm looking forward to seeing how I can get involved and make a difference on a local level. (Barbara Kingsolver is a biggie in the slow food world, but she sort of rubs me the wrong way, actually. Probably because she never responded to the letter I wrote her after reading The Poisonwood Bible, or my request to interview her for a school project... but I digress.)

By the way, I received the most beautiful, hardback, cloth-covered copy of this book for my birthday in July, and I'm eager to read it over the long weekend. Maybe while sitting on a beach? We'll see.

Baking and New Beginnings

what would life be like if we had no courage to attempt anything?

vincent van gogh

Inspirational quote + a tie to my beloved discipline of art? Double whammy.

Alison, queen of giving good advice, throwing surprise parties, making Excel spreadsheets, choosing greeting cards, and other valuable skills, imparted these words via a killer Hallmark as I was packing up and leaving my first "grown-up" job two weeks ago. I didn't expect to cry, but...

A truly wonderful opportunity with a medical device company came my way, and I had to take it, leaving behind my good friends at the PR agency. (Or, as Alison says, not really leaving... just turning work friends into friend-friends.)

I showed my appreciation for all that I had learned during my years at the agency through one of my love languages, giving. Baking, to be exact, three days out of my last five in the office. Only thing is, it was one of my crazier weeks, what with school, leaving a job, preparing to travel out of town to start a new job the next Monday, going away happy hours and the like. So I committed a cardinal baking sin (for baking snobs like me, who, like Ina Garten, insist on using only good ingredients... "good olive oil," "good cocoa powder," "good vanilla" -- you get the picture): I used mixes. For every. single. baked good.

And they were really just as good as the from-scratch stuff that takes three times as long. (gasp)

* Sorry the format of the recipes isn't pretty. Blogger's formatting capes are, let's say, limited.

** All food photos are from my phone. The photos above are from Brad's "new job" present to me, a nice, new digital SLR. :)

*** Final caveat, I promise. I've been computerless and Photoshop-less for 2.5 weeks, but soon I promise you whimsical photo montages. Soon, friends.

Day 1: Mini Banana Muffin Cakes

Here's the thing about these muffin cakes (muffiny cupcakes). I sort of winged it. I adapted a recipe I picked up a long time ago that I break out whenever I have overripe bananas, and the freezer already has a loaf of banana bread. So here is generally what I did.

Muffin cakes:

1 pkg yellow cake mix

3 overripe bananas

1 cu. sour cream (reduced fat is fine)

1-1/2 t. baking soda

1/2 to 1 t. cinnamon, depending on your preference

1/4 t. nutmeg

Cream cheese frosting:

2 8 oz. pkg cream cheese (I use 1/3-less fat)

1 stick (1/2 cu.) butter

2 cu. confectioners' sugar

1 - 2 t. vanilla extract (depending on your preference... I tend toward more vanilla)

Preheat oven to 350 degrees F. Prepare cake mix according to package directions (sub out the oil for applesauce if you want). Stir in mashed bananas, sour cream, baking soda, and spices. Spoon 1 T. of mixture into greased mini-muffin tins. (It makes a ton of mini muffins, but you could make regular muffins or even a cake if you wanted. You just have to adjust the baking times.)Bake for eight minutes or until they are puffed and just barely golden on top. Wait for them to cool completely before frosting.

To prepare frosting, beat together cream cheese and butter. Mix in the confectioners' sugar by hand (unless you want it all over your kitchen), and once it is mostly incorporated, turn the beater back on until it's a light texture, maybe 3-5 minutes. Right when you think it's ready, add the vanilla extract.

I used a Wilton cake decorator to make pretty blobs of frosting on top of the cooled cakes. I followed this template for the cupcake flags, found via How About Orange.

Day 2: Buttery Garlic Cheese Biscuits

You may recognize this recipe from a chain seafood restaurant.

Biscuits:
4 cu. Bisquick
6 oz. Cheddar cheese, shredded (I like sharp Cheddar)
1-1/3 cu. water

1 t. garlic powder

1/4 t. onion powder

1/4 t. dried parsley

1/8 t. Old Bay Seasoning (check the spice section or the seafood section of your grocery store)
... Plus a little flour.

Butter mixture:
1/2 cu. melted butter
2 t. garlic powder
1/4 t. salt
1/2 t. onion powder
1/4 t. dried parsley

1/4 t. Old Bay Seasoning

Preheat oven to 375 degrees F.
Combine the baking mix, cheese, water and spices. Mix until dough is firm but sticky.

On a lightly floured surface (I use a cutting board), spread dough out to about 1/2-inch thickness. Flour the top of the dough a little bit too.

Use a biscuit cutter (I use the end of a champagne flute) to cut out rounds of dough. Bake for 8 to 12 minutes, until golden brown.
Combine the melted butter and spices/herbs. Brush over baked biscuits immediately upon removing from oven.

I served them with brown sugar baked ham, horseradish mayo (prepared horseradish + mayo) and Dijon mustard for mini sandwiches (I was into "mini" that week, it appears).

Day 3: Toffee Nut Brownie Bites AND Sopapilla Cheesecake Bars

Toffee Nut Brownie Bites

These really could not be easier (Thanks, Virginia and Destiny, for the recipe!). I won't even bother typing it out in recipe format, because it's just this simple.

Take a box of plain brownie mix. No fancy stuff. I used Duncan Hines original mix. Prepare according to package directions. Pour half of the batter into pan lined inside with aluminum foil (size and preparation whatever is prescribed by the box). Layer toffee and almond Symphony bars over the top of that layer. Pour the rest of the batter over the top, covering the bars. Bake according to package directions. When COMPLETELY cooled (you really have to wait or the Symphony layer gets messy), pop the aluminum foil out of the pan, brownies and all. On a flat surface, cut into squares or tiny rounds (again, I used a champagne flute and froze the leftover scraps for a future ice cream recipe).

Sopapilla Cheesecake Bars

Technically I didn't use a mix, but I did use a prepared item, Pillsbury Crescent Rolls. So deliciously bad for you. I think these would be delicious with a layer of fruit... fresh strawberries or blueberry preserves. Mmm.

2 8 oz. cans Crescent Rolls
2 8 oz. packages cream cheese
1 cu. white sugar

1 t. cinnamon
1 t. vanilla extract
1/2 cu. butter, melted
1/4 cu. sugar
1 t. cinnamon

Preheat oven to 350 degrees F. Grease a 9x13 in. pan.
Press one can of the crescent rolls into the bottom of the prepared pan.

In a medium bowl, mix together the cream cheese, 1 cup of sugar, cinnamon and vanilla until smooth and creamy. Spread over the crescent layer.

Unroll the second can of crescent rolls and lay them on top of the cream cheese layer.

Pour the melted butter over the entire pan. Combine the remaining 1/4 cup of sugar and cinnamon and sprinkle over the top.
Bake for 25 to 30 minutes in the preheated oven, or until the top is crisp and golden.

Cool on a counter, then chill overnight.

Cut into triangles (first cut into squares, then cut those diagonally).

Look for more bloggy updates from me soon. I'm resolving in my new routine to build in healthy habits, like exercising, reading regularly and BLOGGING. I have lots of ideas for posts, so stick with me. :)

Sweet Weekend

If only all weekends could be this simple and sweet. 'Twas a weekend of:

• Listening to presidential debates on radio (old-school)
• Grilled turkey-guacamole-swiss sandwiches
• Driving around Dallas helping Brad take pictures of gas stations (work)
• No makeup
• Messy hair
• Banana crumb muffins, straight out of the oven
• Working in the backyard with Brad
• Gardening
• 11-month anniversary
• Cleaning the house
• Netflix
• Relevant church and fellowship
• Laundry (even though I missed a pen in Brad's pocket with unfortunate consequences...)
• Sore muscles
• Fixing a leak
• Soothing my soul with David Crowder Band
• Speedwalking with hand weights
• Drawing
• "Mad Men" on AMC

Tomorrow I have to wear a suit. :-(

Ode to Fro-Yo

I’m trying to listen to my body more. In the same way that pregnant women get telltale signs of vitamin deficiencies by their cravings – like women with iron deficiencies may crave chalk, dirt or even laundry detergent (a condition called pica) – I’m trying to train myself to listen to my body’s cues in terms of ways I should adjust my diet.

Some girls crave breadsticks or cake or donuts. None of those things really tempt me. I always tend to crave red meat and cheese. But for the past couple of weeks, I’ve been craving yogurt! I think it’s because I don’t get enough calcium, and all the women in my family end up with osteoporosis. My mom has osteopenia right now, the precursor to osteoporosis, and she’s still quite young!

(It may just be an old wives' tale that cravings signal a nutritional need, but as long as my stomach/ brain are prompting me to eat healthy things, I'll listen!)

I went to the doctor on Monday and asked him what he thinks about probiotics. I’ve been hearing so much about them lately and how they’re just healthy body miracle-workers, and I wondered if I should pick up powder or something from GNC. He said he believes in them, but that the yogurts that have probiotics in them (Activia, DanActive, etc.) are just as good as the powders and pills.

So yesterday I went to Wal-Mart and went on a yogurt-buying spree!



My love for yogurt began in France, where my French family had a serving after dinner each night. Click here to read my blog post about French people and yogurt.

Then, during Stephanie’s Dallas visit this spring, we happened upon an old-school frozen yogurt (fro-yo) place, Natsumi. I guess old-school isn’t really the right word. Its contemporary interior with white leather Barcelona chairs, concrete floors and Calypso blue accent wall makes it very up-to-date. But the yogurt pays tribute to the way frozen yogurt is SUPPOSED to taste – not like sorbet, not like light ice cream – but like yogurt! It has a sweet but tart taste, it’s fat free, and it has those live active cultures that are good for you!

In the spirit of Natsumi (or Pinkberry, OrangeCup, or whichever fro-yo purveyor you prefer), I decided to make my own frozen yogurt last night. I took two containers of the plain Greek yogurt my grocery store carries – about six cups – and to it I added one part Splenda and one part sugar, about three-fourths of a cup each (1.5 cups total). Then I added a little bit of vanilla extract, maybe a teaspoon and a half, poured it into my ice cream machine and let ‘er rip for about 25 minutes.

The result: even BETTER yogurt than Natsumi! It came out of the ice cream machine with perfect consistency, but after storing it in the freezer overnight, it was a little too hard this morning. In fact, I had to let it thaw for about 45 minutes before it was scoopable.

Here’s my breakfast: fat-free, low-sugar vanilla frozen yogurt with blueberries on top. :-)

Oh, the Irony!

I'm sitting here in front of the TV, doing some research for work and eating my dinner, when this article caught my eye:

Eating too much? ‘Law & Order’ may be guilty
(MSNBC.com)

OMIGOSH! I'm watching Law & Order RIGHT NOW! And eating grilled cheese and a cucumber salad and drinking sugar-free grape Kool-Aid! Ooooh, what delicious, gruesome irony. :-) Who knows how many of the ten-or-so pounds I've put on over the past few years can be attributed to my Law & Order obsession?

Hmmm... do I smell a lawsuit? Perhaps I can sue NBC for my weight gain caused by LAW & Order... Irony on top of irony! Love it!

(That blog post about my friends and weekend is still coming... Sheesh, Katie, get on it!)

Let Them Eat Cake – and Pies, and Tarts…

I’m a big believer in the joy of cooking. I have to be! Goodness knows I’m not the tidiest housekeeper ever. Both of my parents are meticulously organized keep their house spotless to the point that the tops of their ceiling fans could pass a white-glove test any day of the week.

In fact, I have a bit of a complex about how I inexplicably missed the cleanliness gene. The moderate germaphobe gene, however, I got. It doesn't compute. Elevator buttons, shopping cart handles, laminated menus and the like give me the heeby-jeebies because of all the pernicious microbes undoubtedly harbored by these surfaces. Then I found out from my colleague Alison yesterday that even my own wet laundry could be a disease carrier.

But I digress.

My point is, since my house never seems to be as spic-and-span as I’d like it to be, I have to play up my strengths. Baking happens to be one of them, and cakes are a particular forte. Brad and I celebrated his mother’s birthday yesterday at Mattito’s in Uptown, and the birthday-cake-baking honor fell to me. I’m not a huge chocoholic unless it’s DARK chocolate. The darker the better. So knowing Teresa’s love for the dark master, the cocoa bean, I created my most chocolatey confection to date. It was a dark chocolate layer cake with real fudge icing, chocolate ganache filling, and chocolate-covered cocoa beans on top. (The word "ganache" always makes me think of Stephanie's wedding, since Taylor's groom's cake was covered in chocolate ganache, which Stephanie described as "magic chocolate icing." So true.) I hope you don’t mind allowing me to indulge in a little show-and-tell:

(Love the Crate and Barrel cake dome and foot too. A wedding gift, naturally.)

The night before my birthday last year, I determined to make my own birthday cake. Pathetic? Perhaps. But it gets worse. I had decided on a pineapple cheesecake (combining two of God’s greatest inventions) and set about my mise en place. I had gotten no further than melting the butter when, through an uncanny series of events, I ended up with second-degree burns across my abdomen. I won’t go into details except to say that scalding butter + laundry night = pas bon.


This year I had more luck. Here’s my birthday cake from last month, before I dressed it with gobs and gobs of cream cheese frosting. The photo was taken from my phone. This was my own recipe, three layers of yellow cake with a pastry cream filling and chopped fresh strawberries mixed in:

Now the birthday cake I made my mom. It was a coconut cake with white lemon buttercream frosting and strawberries for garnish:

Last winter I got a case of cabin fever and decided to make a super summery cake. I love coming up with my own recipes, as I did with my birthday cake this year. The next photo shows one of my more successful dabblings. To fight some cold weather blues, I created this lemon cake with raspberry filling and orange zest buttercream icing. Summer heaven:

And a final Katie-penned recipe. This pear and almond tart had the richest, most gloriously spicy glaze and a chewy cream cheese dough crust. The perfect fall comfort food:

I owe much of my lovin’ of the oven to the Thorne women. Three generations of bakers: