One month & One day later... the belly is history, but the little bundle of goodness is here to stay.

And has clearly inherited her momma's appetite.

I hope to pick up this blog all regular-like one of these days. But with another freakin' hurricane possibly coming to pick on us again, I am far too away at a rough hour and far too cerebral at that.

For the time being, that is. I should be asleep. But I can't sleep.

If i had just had a big ol' bowl of udon, i could sleep.

MMmmmmm Udon.

See, that wasn't too hard.

Now where the hell will i find udon in foley, alabama?

grrr.

be safe, y'all. Gustav can't de any worse than ms. K.

right?


right.

When I lived in DC, I used public transportation a lot. It was a breeze to zip from one end of town to the other, from VA to MD, all thanks to the lovely (and clean…ish) Metro system. I loved it. As a matter of fact, there’s still a huge part of my heart that longs to move back there because my 1.5 years of being a law student, going to the Smithsonian any ol’time, riding the metro rails, and other misadventures which are definitely not appropriate for this particular blog constitute some of the best moments of my life.

One afternoon, after classes, my friend tori asked me to meet her for coffee at this great coffeehouse/bar/bookstore called Kramerbooks. I’d been here before, I knew the route (Foggy Bottom/GWU Blue or Orane to Metro center, swich to Red line to Dupont circle)
And headed there with my books in tow. Now, with all the reading I did in my single year of legal studies (which, without doubt is the best academic feature of law school. No math. ALL READING!), I needed the occasional fluffy distraction book to remind me that i didn’t have to outline everything. As I headed to the Foggy Bottom station, I grabbed a CityPaper (DC’s Weekly… like Gambit in NOLA) and figured it would be light entertainment while riding on the Metro.

Go ahead. Make the joke. Then I can move on with m story. You know the words, it’ll be easy:
“Riding on the Met-Ro, oh, oh oooooooooooooooh!”

Okay. Now that that’s out of the way….

I’m reading the CityPaper, and I get to some book reviews. Awesome. One in particular catches my eyes. It’s this “erotic” novel (I use quotes because, to be fair, the word is a subjective one in this day and age. What turns me on may not necessarily do it for anyone else. And no, I’m not starting this as a topic of discussion. Alls I’m sayin’ is that the publisher of the slim volume decided to play up the fact that was some sex in the text.) by a English woman, who chose to use a pen name, lest she sully her reputation. That was laughable. It wasn’t a very long book, 125, tops. And the cover wasn’t conventionally suggestive, like a voluptuous Frazetta-esque vixen, or something like that.

The cover shot was a styled dusky close up of a woman putting some food in her mouth.

Now I know what you’re saying, there are plenty of phallic foods out there where any cheap shot can be had to downplay the outright sexuality of the image, and prey on the subconscious. There’s a whole scene in the first Austin powers movie that plays on that. Girl eats banana, sausage, popsicle, ice cream cone. Bor-ring. There are even foods with fabled aphrodisiac qualities (oysters, artichokes, avocados) which are more reminiscent of the female organs.

But this woman wasn’t eating any of the aforementioned foodstuffs. To be honest, if I hadn’t read the review, and saw this on one of those stacked to the ceiling tables at B&N, I would never have given it a second glance. And, if you aren’t already in the know about the story line, it looks like she could be eating a small morsel of just about anything - a hunk of cantaloupe, one of those yummy Hawaiian sweet rolls, or a piece of pound cake.

So much for judging an “erotic” book by it’s cover, eh?


What made this book immediate required reading was not that it was an “erotic novel” that would be a quick before bed read in it’s brevity.

It gnawed at my impulse-o-meter that I had to find this book at once because it was an “erotic novel” about CHEESE.

Go ahead. Laugh. This was before my culinary pursuits took off in earnest, but I was still enough of a food geek to be piqued by this concept.

Get your minds out of the gutter, because I’m going somewhere with this.

Story thus far: Riding on the Metro, reading city paper, randomly read review of “erotic novel” about cheese.

I couldn’t make this up.

The tome is titled Fermentation, and the author’s nom de plume is Angelica J.

It is a first person narrative about a French woman who discovers she is pregnant during the hottest summer of her life in Paris, which also happens to be made more miserable due to a garbage collector’s strike.

You know that Shell Silverstein poem, “Sarah Cynthia Sylvia Stout”, about the girl who would not take the garbage out? Well, that was what the city was like. Rubbish everywhere, so the heat and humidity were made more vile with the ripe odor of garbage.

Our narrator, upon telling the reader that she is with child muses briefly that she’d always hoped that her pregnancy craving would be a “sexy” food, like oysters (see list of aphrodisiac foods, ahem). But when the time came, all she wanted was cheese.

Now sometime after I read this I found two other fun pop culture-y references to cheese that always make me giggle. One being the Nick Park Animated short of Wallace ad Grommit in A Grand Day Out “Cheeeeeese, Grommit! We’ll go somewhere where there’s Cheese” And then, our heroes take rccket ship to the moon! Woohoo!

And my pal Derek who watched The State and is much more the pop culture guru than I, would do the “Cheese can’t dial the phone” skit and while I must sadly confess that I didn’t know the reference from being super cool, the mental picture of a log of chevre or a wheel of stilton trying to phone home amuses me.

I digress. I took a detour and got off on the wrong side of Dupont Circle to go to Kramerbooks because I figured I’d stop at the bookstore whose ad featured the review. I cannot for the life of me recall the name of the place. How sad. Either way, I got the book, and walked to Kramer’s.

When I got home from the bookstore, I diligently hit the books. First the cases for the next day, and I could get then devour my recent purchase. I figured even though it was small, I wouldn’t’ rush it. Take it one quick chapter at a time.

And it was pretty amusing. Amusing enough that I read it twice. And took copious notes about the cheeses our protagonist chose or was recommended by the owner of the secluded cheese shop where she went to feed her almost-amorous desire for fermented milk product. Her creepy erotic dreams were not the stuff that would fuel my fantasies, but the descriptions of the cheeses as she unwrapped and tucked in were gratifying in the vein of M.F.K.Fisher, or Ruth Reichl. More sexualized? Well, yeah. But I’d be hard pressed to find a sexier account of undressing a wedge of brie on torrid Parisian afternoon.

This is where my cheese education began. Riding on the Metro, Washington CityPaper, random review in an advertisement. And for homework, a trip to the Fresh Fields in Arlington a few days later.

Unlike our protagonist, with the realization that I am with child, I have not wished that I was craving oysters. I love oysters, but unless it’s at Cochon, I’m gonna skip ‘em.

Also, no major cheese pangs. I wanted ham the other day, so Whole Foods was the source for Niman Ranch petite uncured ham and a decent wedge of a cheese that was soft and creamy like brie, but the flavor profile more distinct. I’ll look it up when I get home.

On some Italian bread, the cheese spread like mayo and blessed folds of smoky pork goodness; it was perfect.

I realize this has been a long passage to get to a ham sandwich, but it helps to explain, somewhat, why the pregnancy craving mesmerizes me. I know that the root of the matter is that my body is going through monumental changes, and when you get a pang for something like, um, spinach, it’s basically your bod saying, “Girl, you need some calcium. Eat up, it’ll make you and the baby strong like Popeye! Awwww Yeah!”

Which just goes to demonstrate no matter how much torture or delight you subject your body to – the sleepless nights, unbelievable stress, boozin’ it up, or crappy food you eat because it’s easy at 3am -- when it knows what it needs for our well being, it takes a cue from Captain Picard and insists you make it so.

The sleep demands are random. The food, doubly so.

Engage!

Clearly, with the "new and improved" up top, you must know that there are big changes afoot.

I started this blog in a meager attempt to document my life through the food I love, the food I cook, the food I eat.

A couple of recipes, and two, yes, TWO false starts into the mix, I now really have something to say.

Oh yeah, Ney, we've heard all this before...

Don't scoff. Here I am to share the brilliant news that Jeremy and I are expecting a baby in Late February, 2008!

We're beyond excited (we went straight ahead to ridiculously nervous!) and our families are elated about the new addition to the family. Our kid will be the first grandchild for both sets of our parental units, so you can just imagine the spoilage on the way from those fronts.

Now, being me, this is going to have a food angle. And if you haven't figured it out, you deserve to have something hurled in your general direction, blueberries or grapes or pistachios or whatnot.

I have had wonky food cravings off and on nearly all my life. They're a part of our monthly girly-cycle, it's a part of coping with stress and difficult times, and it's a part of pregnancy. And thus far, the belly has been pretty amusing in it's sly, sly manner of nudging my tastes in this direction or the other.

We are at 7 weeks, according to our ob-gyn. We got nervous right around the 3 week marker, and just this Tuesday went in for formal confirmation, first ultrasound, all tha jazz. As Jeremy will agree, there is precious little in this world more stunning and exciting as seeing your baby's heart beating for the first time. Little thing even got wiggly and waved the developing limbs around. Amazing.


Considering the foods I've had my heart (and mouth) set on in the last couple of months (starting early june, i suppose...) I'vea strong suspicion that as the next months proceed, and the belly gets bigger, the cravings will get more and more amusing.

And I intend to write about them as much as as I can.

I can start off with this nugget: I should have known something was up when all I wanted to drink was apple juice. And while it's late, and we have a long day ahead of us tomorrow (going to visit Jeremy's folks at their new home in Foley, AL), this insomnia is gonna give soon, and I can tell you that apple juice is still the top craving thus far.


Welcome to our wild ride.

Per my cousin Esperanza's request for recipes, I will go ahead and share something simple before I deconstruct the antipasto platter I brought to a pot luck dinner several weeks ago.

Today, I've been at home, with an awful sore throat, and I slept all morning until my husband left for work. And my kitchen is a catastrophe that I'm in no mood or shape for sorting through to cook something to make me feel better.

What I'm craving more than anything is my Gramma Margie's Vegetable Soup.

The beauty of soups like this is there needn't be exact measurements of much anything. And if you don't like, or are allergic to, some veggie on the list, just skip it. But be warned, there are some ingredients that make the soup what it is, so if you've got tomato issues, this isn't for you.

I shop for this at the regular ol' grocery store. It's not fancy, but if you know my Gramma Margie, you know that it's pretty much the way she made her groceries too. Measurements are in packages, cans, bags... I try to use frozen veg for things out of season, and if you're feeling icky, the convenience is nice. On the other hand, if you're feeling up to the task, getting all the veg and working from scratch will take you at least two days. And when I say from scratch, I mean your beef or veg stock, too. No half steppin' if you want the full tilt from-scratch experience.

No photographs of this one... so the words are gonna have to do all the work...


St. Ann Street Vegetable Soup

Ingredients:


4 16oz. Cans of Good Quality Canned Tomatoes
2 Large-ish Onions, Chopped Fine (if you've got a food processor, have at it. I got my knife skills.)
1 stalk Celery - Chopped
Olive Oil -- NOT Extra Virgin...
2 lbs. Beef Stew Meat (a cut that's meant for braising is essentially what you want. If you get a whole roast and wanna cut it yourself, that's cool too - 3/4 inch chunks.)
1 package (12 little ears) Niblet Corn on the Cob... I think that's Green Giant Brand, but use what's there. I just like the smaller hunks. and the cob imparts more flavor than just kernels.
1 lb Fresh Carrots -- peeled, sliced in thin rounds OR small diced (whichever you find more aesthetically pleasing. i like diced.)
1 bag (1lb or so) Cut Frozen Green Beans. NOT FRENCH STYLE!
1 smallish head green cabbage - clceaned well, and cut into strips -- doesn't have to be julienned.
2 Fresh Turnips -peeled & diced.
1 lb Yukon Gold Potatoes. These are the ones I like best -- but if you can't find them, butter reds are nice too. Peel and dice.
2 Boxes Low-Sodium, Good Quality Beef Broth (y'know those boxes w/ pour spouts? those.)
Thyme - dried is easier unless you have an herb garden. i usually add to taste, but 1 TBSP of fresh OR 1 tsp. of dried, then taste and adjust.
Bay Leaves - 3 or 5. i usually add an odd number. go figure.
1 lb. Vermicelli pasta (optional)
Kosher Salt
Black Pepper


What to do:

Get a Big Stock pot. If it has a thick bottom, perfect. And a wooden spoon. Wooden spoons are the best. BUT be warned, they still get hot, so don't leave it in the pot. Okay....

Stock pot on the stove, add a little olive oil, not enough to cover the bottom of the pot, but y'know.. a little bit. Let it get hot (not smoking - that's not good!) and add onions & celery. Smother down to let them get translucent and soft. You will smell this process - stir occasionally w/ your wooden spoon to make sure it's not burning or sticking. Adjust the heat if it's getting too hot. You don't want carmelization.

OK. Once the aromatics are soft, We're gonna add the meat. This is a lazy braise, because if I were really being all technique focused, I'd be searing the beef chunks in a big saute pan while the onions & celery cooked down. If you wanna go that route, have at it.

Get some color on the meat -- this is the carmelization we ARE looking for. It will add flavor. Once you have good color on your beef chunks, add the tomatoes, and let them reduce a bit, liquid and all. This will concentrate the tomato flavor and the acid will help temderize the meat.

You've got your base. If you're using dried thyme, now is a good time to add it. Then, add 1/2 of the 1st box of stock. Stir in, and keep stirring to make sure nothing is sticking at the bottom of the pot. Add bay leaves. Slowly mix in the rest of the stock, and bring it to a rolling boil - too much bubbling will break down the veg too much! Add your root vegetables (turnips, carrots, potatoes) & cabbage and gently simmer until they are al dente... then add the corn and green beans. Check on the beef at this point, to see if it's gotten fork tender yet. It should be super close. If you want the pasta, add it when the root veg are about 1/2 way to where you want them.

Things should be smelling really yummy by now, and if the soup looks too thick, get the 2nd box of stock into a sauce pan and bring to a simmer. Add one ladle at a time, to desired consistency.

Remember, the longer you simmer, the more the liquid will cook down, so this should be a gradual process. Also, keep tasting, because you will be seasoning this at the END of the process -- all those flavors frow in concentrarion, so you want to impart as much from your ingredients as you can before salt and pepper come into play.

Moment of truth -- salt and pepper to taste. If you like it spicy, add some Tony Chacere's, or hot garlic paste (Huy Fong, makers of Sriracha Sauce, have a good one). Or you can go bowl by bowl w/ some Louisiana Hot Sauce, or the hot sauce of your choosing.

Over all, the finished product will have a warm orangy-red color from the tomatoes, a rich rich aroma from the veg, not too thick, but not overly translucent (there is a lot of starch in there). Noodles al dente, fork tender chunks beef (almost shredding in your bowl) and jsutr soft enough root veggies. The corn on the cob can be fished out and eaten easily. the cabbage will be sort of translucent, and not aggressive when you're trying to get some in your spoon.

My gramma's whole house would smell of this stuff when it was on the stove. An old fashioned New Orleans shotgun home, this is one of those things that will always be hand in hand with my memories of spending time there.

If you make some soup, let me know how it turns out. Tell me if you adjust it, change it, make it your own, and save a little for me -- it freezes VERY well. Gramma used to also add lima beans, but I don't like them. But that's okay.. recipes are meant to be a foundation, not followed to the letter. So, don't be afraid to adjust it - if you're a vegetarian, get a good quality veg stock, or make your own. If you want mushrooms, add those (but those are always best if you get 'em fresh and sear them first). If you despise cabbage, leave it out.

Just as long as it makes you happy.

Maybe next week when I'm feeling better, I'll make this myself, and post some photos..

Stay tuned.

ha ha ha ha ha.

Suddenly, I've got plenty to write about... to scream about, to cry about, to laugh about... and you are going to ba along for the ride, it seems.

Check out the date on that first entry. 20 days before the New Orleans that I adored turned into a nightmarish Atlantis, and my life turned upside down. Did my house flood? 80% of the city was underwater, care to take a guess? (Yes. 3 1/2 feet.) But my super spectacular husband and I did not lose any family or friends to the storm, though we and nearly everyone we love are feeling the aftermath just over a year later. But that's not what I'm gonna write about. Honest. This is a place to talk about good stuff. My favorite thing to talk about... FOOD!

To wit, I have been known to make people hungry, like some crazed pavlovian reflex, just by discussing food in casual conversation. I love that.

Now, I had totally forgotten about this little slice of the intarweb pie, and now that I'm kicking myself into gear to write a hellified food blog -- one for the ages, I tell ya -- this will be a perfect place.

The title is from a favorite movie -- Daisy von Scherler Mayer's 1995 film Party Girl, starring the suddenly ubiquitous Parker Posey. The line comes from her incessant inquiry of the hottie Lebanese falafel vendor as she schleps her way from the NYC club scene into a career in library science (and a place in his heart. Awwwwww!)

"Hi, I'd like a falafel with hot sauce, a side order of baba ganoush, and a seltzer, please?"

But I'm not going to write about falafel. Not just yet, anyway.

Stay tuned, truebelievers. And I hope you're hungry.

it's difficult to blog when you don't really have anything to say.

nothing witty to recount to your imagined fan base.

no life changing news to announce to the googling masses.

i'm starting to hate the internet.

maybe that's my catchy, insightful observation for the start of this blog-thingie.

...and so it goes.