Tangled Up In "Blue Cheese"

I cannot believe it is almost Thanksgiving...recalling my previous blog I had mentioned that I wasn't too certain how often I would be blogging after being cast in Les Mis; I didn't realize it would turn into months of no blogging at all. But no matter how long you've been away, if there is something you love, you'll eventually come back to it. And here I am. I am going to attempt to recap my life over the last few months in this post so I pray it doesn't go on for pages. Forgive me if it does, but I'll do my best to keep it as straight forward and to the point as possible...So I'm going to just dive right in!

I have never been so happy to be back involved with musical theater. It's difficult to always reflect on why you stop doing something that makes you happy, but for several reasons I let it go without fully understanding how greatly it would affect me. The entire act of singing and being on stage has truly breathed life into me...but in a completely new way. Granted, I thought I would find the same feelings of bliss and glee that music brought into my life before and while there are those same feelings it is much different for me now.

After being away from it for so long and stepping back into the mix as an adult, with a better and rounder insight on life mind you, I have discovered this deeply new and awakened feeling of satisfaction that is so alive inside of me. I suppose the word that best describes it is passion. And although I thought I understood the meaning of that word before I've never connected it to music in this way ever.  In short, I've never felt more free since getting tangled up with music again.

The other reason I felt like blogging tonight was because the holiday season is upon us and I've been seeing a lot of friends and family post what they are thankful for every day on Facebook. It's sweet, really, and while I haven't posted it on Facebook I'd like to talk about it here. A few years ago I lost 2 very good friends, both within a year of each other. Their lives were drastically shortened and I often wonder where they would be in their lives now as adults...I know it's probably more damaging to think like that but it's human nature, I guess. And I also find myself thinking about the circles of friends who knew these two amazing individuals. And while we either went different directions or those friendships altogether faded, I still smile when I think about them and I wish them well in their lives.

But because I have lost touch with those people who knew my friends, I have caught myself staring into space (on many occasions) thinking about them by myself. But today I shook myself from the lucid daydreams and I began to think about all of my other friends who are still here and who are ever dependable and close to me like family. I live a wonderful life and it is filled with wonderful people. I will always remember my friends I lost and I will always be sorry I wasn't present because I feel as though one action could have prevented another. But I am eternally thankful for knowing them and I am grateful for this moment in time, with the family and friends who are still present, that defines life as we know it.

Well, because this is a food blog, you're probably guessing I went home and attempted to cook it out? Well, the attempt was there...Ian actually made dinner tonight. (I was going to lie and say I cooked but I have this crazy guilt about not giving credit where credit is due...and Ian deserves the credit because he is an AMAZING cook. I think he won't admit to it because he knows how much I love to cook for him. But darn't, I need everyone to know!)

Anyhow, I bought the ingredients but he prepared and grilled everything. It was a beautiful brioche bun holding a burger stuffed with bleu cheese and then drizzled with a barbeque aioli. Muah! (I would post pictures but I don't have any to post...I ate it too quickly.) I really would have cooked tonight but I am just so exhausted and I am feeling like I need to take a minor break. I just need to take some time for myself and spend some time with my family and good friends. I suppose Thanksgiving is coming up at exactly the time I need it to most. Funny how that happens?

Homemade Cured Salmon with Egg & Capers Salad

Happy Friday! You know, I have to admit that my Friday evenings are typically pretty quiet. I am usually so exhausted from the work week. On top of that, Ian generally has to close his store on Fridays so I've gotten into a bit of a habit where I don't do much at all. But I like that.

I usually cook something that doesn't require a lot of effort and I unwind with a bottle of wine while mindlessly watching several episodes of bad reality television (you know, Keeping Up with the Kardashians, The Real Housewives of Anywhere, Watch What Happens Live with Andy Cohen, etc.).  I know, it's lame for a Friday night but it preps me for fun on Saturday and Sunday so I can be ready for the work week. I've always been one that works hard and plays hard. After all, you have to have a balance.

But now I've added even more activities to my already busy work schedule. I have recently decided to be a part of Richmond Civic Theater's ensemble for Les Mis! I am so excited for the upcoming rehearsals and the performances at the end of this summer. In fact, I am so excited that I am having difficulty putting it into words! While my family and my friends keep telling me how much more ideal it would be for me to be in a musical in Indianapolis, I think the desire to be back involved with music was way greater than what would be most ideal. I love music to no end and quite frankly, it is about time that I started making it a priority in my life.

So with all of that said, I am not sure where my week and weekend time will go with blogging this summer. I am certain there will be more than a few times I may be pulling my hair out trying to balance the busiest months our hotels have throughout the year, committing to Les Mis, planning a wedding, and trying to find the best deal for an all-inclusive, week-long vacation. Wow...already tired! So that's why I spent some of my downtime (the calm before the storm, really) compartmentalizing all of my thoughts while cooking it out.

Ingredients (Cured Salmon):

•  8 oz Fresh Atlantic Salmon
• 1/4 cup of Salt
• 1/4 cup of Brown Sugar
• 1/4 cup of Vodka
• Fresh Thyme
• 1 tsp of Ground Black Pepper

Cooking Directions (Cured Salmon):

• In a bowl stir together all of the ingredients minus the Salmon & Fresh Thyme
• On a cutting board lay a long piece of saran wrap down, then lay another long piece over the top of it to make a cross
• Place the salmon in the middle of the saran wrap and generously rub the wet mixture all over the fish
• Place the fresh thyme on top of the salmon
• Then wrap the fish very tightly with the saran wrap
• Place the wrapped salmon in a glass container and then place in the refrigerator
• Take 2 cans of soup (or something heavy) and it place it on the top of the fish
• Refrigerate for 24 hours and pour out any excess liquid that seeps through the saran wrap
• Place back in the refrigerator for another 24 hours
• After 48 hours, unwrap the salmon and rinse it well in the sink. The salmon should be tough to touch. If it isn't, wrap it back up tightly and put it back in the refrigerator!

Ingredients (Egg & Capers Salad):

• 3 Eggs
• 1 Large Cucumber
• 1 White Onion
• 2 Tbsp of Reduced Fat Mayonnaise
• 2 Tbsp of Lemon Juice
• 4 Tbsp of Capers (or less if you want, I use A LOT because I LOVE THEM)

Cooking Directions (Egg & Capers Salad):

• Boil the eggs for 9 minutes (yes, I have it down to a science but medium rare eggs)
• On a cutting board, chop the cucumber, remove the seeds, and then dice it
• Dice the onion
• After shocking the eggs, letting them cool, and removing the shells roughly chop them on the cutting board
• In a medium bowl add the eggs, cucumber, the onion, and the remaining ingredients
• Mix everything, cover the bowl, and let chill before serving

What's next?

Go to your local grocer, buy a fabulous loaf of crusty French bread that is thinly sliced, and preheat your oven to 400 degrees Fahrenheit.

Place the thin bread slices on a cookie tray, drizzle some olive oil over the bread slices, and cook for 5-6 minutes (or just until they're a little crunchy).

Take a couple of slices of the cured salmon and place it on top of a bread slice. Then pour a healthy scoop of the Egg & Capers Salad over the top.

And EAT!

Crock Pot Beef Brisket

One thing I asked for in this last year was patience. A general kind of patience, too (if that exists). I can't determine whether one is innately patient or whether it takes a lot of focused discipline to obtain such a desired virtue. In reality, I think it may be a combination of the two.

Since I fathom I was born with the short end of the "patience stick" I have diligently tried to be aware of this shortcoming. Therefore, I have tried to do whatever I can to transform what would be characteristically frustrating situations for me into oddly amusing scenarios. I'll keep you posted if anything outrageously funny happens but so far my method has been working.

In reflection of this, I recently bought Ian a brand new pair of Sperry's in his favorite color for his birthday. I noticed very shortly after buying these shoes that Mick (our dachshund/lab mix) had been sneaking into the spare bedroom and licking Ian's new shoes. After being scolded each time for his curiosity he eventually got a hold of them in the middle of the night...The next morning we woke up to 6 piles of puke and one very sick puppy.

Not knowing what in the world he had ingested the night before we started laughing in disbelief as the only evidence were the leftover shoe laces and the metal eyelets. We couldn't really stay mad at Mick either since he had an ample amount of punishment coming his way; it took a couple of days for the rest of the shoes to reappear...

It did make us realize we have to take a different approach the next time Mick becomes fixated with an object. He has now managed to destroy almost all of Ian's shoes, all of our remote controls, and the old and new carpet. On top of that he loves to eat anything he finds in our trash cans. Living with a dog that is equivalent in personality and energy to the dog from Marley and Me but happens to be only a quarter of his size makes me exhausted and grateful at the same time. But I still had enough energy to chuckle in my kitchen as I looked at both of my crazy dogs while cooking Ian and myself some dinner.

Ingredients:

• 3 lb Beef Briskett
• 4 Cloves of Garlic
• 2 Tbsp of Ketchup
• 1 Tbsp of Red Wine Vinager
• 1 Tbsp of Brown Sugar
• 1/2 tsp of Salt
• 1/8 tsp of Pepper
• 2 Onions
• 1/3 cup of Water

Cooking Directions:

• First thinly slice the onions on a cutting board and place them on the bottom of the crock pot
• Place the brisket fat side up
• Mince the garlic cloves and sprinkle them on top of the brisket
• Combine the ketchup, vinegar, and brown sugar together and coat the brisket
• Add the water to the bottom of the crock pot
• Cover and cook on Low for 9 hours

I went Barbacoa Style tonight and I paired it with my own homemade salsa...oh yeah.

Deep Fried Soft Boiled Eggs

It feels odd to be sitting on my couch, watching bad t.v. at 11:00AM on a Thursday, and not be working at the hotel. No, I'm not sick (thank God); I have to work a Bridal Trade Show tonight so I get to come into work in the afternoon. But ever since accepting my current position it is a strange thing to work "bank hours" and have weekends to myself. I'm definitely not complaining but I never thought it would be a weird adjustment.

Anyhow, it works out well I'm off this morning because my back is particularly sore today. Last night Ian and I went to Bed Bath & Beyond, which is one of my favorite places to shop, and I bought a back massage machine. Ian is sweet and he offered his massage services to save me $50.00. But quite frankly, I leaned against the massage machine for 3 hours last night...I think his hands may have fallen off.

But it seems like nothing I do is working. This morning my back is extremely tender even after the massage so I tried icing it for 20 minutes but unfortunately there has been no improvement. I definitely need professional help...I'm currently waiting for my Dr. to give a very detailed explanation to my insurance company for why I need an MRI. They've already denied the request once so I'm keeping my fingers crossed I'll get approved this second time around.

So in my efforts to stay calm and not get overly frustrated I have been spending a lot of time doing whatever I can to take my mind off of the discomfort. I wanted to cook something kind of funky and challenging and I succeeded in doing just that. This was a bit time consuming (not as much as the Gyoza) but it took some patience in peeling off the shell from an undercooked egg. It was a lot of fun making these guys and even though they were not at all healthy these were one of the best foods I've ever eaten. Hands down. It puts a whole new meaning to a deep fried egg, huh?

Ingredients:

• 4 Eggs
• Flour
• 2 Egg Yolks
• Panko Bread Crumbs
• 4 cups of Vegetable Oil

Cooking Directions:

• Bring a medium pot of water to a boil over high heat
• Add the 4 eggs and boil for 5 minutes
• Drain the eggs and place them in a bowl of ice water and let cool for 15 minutes

• While the eggs are cooling place the vegetable oil in a medium sauce pan
• Heat on medium heat
• After the eggs are cooled peel the shells off with a spoon
• Roll the eggs in the flour
• Cover the eggs in the egg yolk
• Then coat the eggs in the bread crumbs
• Place the eggs in the oil and cook for 1 minute 

 

Oven Roasted Turkey Legs with Mushroom Cream Sauce

Every week I've been trying to evaluate "the pit" and "the peak" in my attempt to stay on a realistically positive mental track. I prefer to review the pit first and foremost because it's usually what drives me into anxiety throughout my week. If I'm able to get it off of my chest immediately I can usually see the peak much more clearly, which is ideal. (This is most likely the case for everyone but my O.C.D.  kicks in particularly strong if I try to begin with the peak...I just cannot end things on a bad note.)

So to review the pit for this past week, I'd have to say it has been learning that I have to be very careful with what I say to others. Granted, I did not find myself speaking ill of others (like someone else I know). By not prefacing that a conversation I was having with a friend was considered personal and intended to be kept confidential it became unclear to this person whether it could be shared as breaking news to an entire audience.

In my attempt to branch out I tried to open up a little bit more to certain people who I don't know all that well but who seemed very trustworthy (aka with the above example). Since my closest friends happen to live very far away I thought I would try to eliminate that arm's-length-kind-of-distance with at least a couple of people. Obviously, it didn't turn out the way I had hoped...but, it's no use in crying over spilled milk.  This irony just brings me to a soundless chuckle and a rolling of the eyes. I guess Ralph Waldo Emerson was right when he said, "A friend may well be reckoned the masterpiece of nature."

So enough about the pit, let's talk about the peak! I actually had a really great week at work, I've become much more confident in what I do and it has made me feel like I'm finding so much more success than I have found in the past. On top of it all, Ian got a wonderful job opportunity in Chicago! He will be moving in just over a month while I work here for the next 6-7 months. I accepted a promotion at work in August and I know that if I leave now for Chicago my experience will be retired prematurely. I'm a very lucky girl that Ian will be waiting for me when I'm ready to meet him. 

So with everything that has gone on in this last week alone I really needed a couple of hours in my kitchen to cook through everything that has happened. I took this recipe from Julia Child but I altered it slightly - chicken is ridiculously expensive to buy right now so I bought what was on sale: turkey legs. Might sound odd, in fact, it sounded odd to me, too. But I have never made turkey legs in my life and I have only ever eaten them when visiting the State Fair. So comparing one poultry to another I thought, "Oh, what the hell!" And I've gotta say, they were so good...so, so, so good. 

Ingredients:

• 3 Turkey Legs
• 1/2 lb White Mushrooms (sliced)
• 1 small White Onion
• 1/2 cup of White Wine (I used Sauvignon Blanc)
• 1/2 cup of Chicken Stock
• 1 cup of Heavy Whipping Cream
• 3 Tbsp Butter
• Salt & Pepper
• Dried Basil
• Garlic Powder

Cooking Directions (Turkey Legs):

• First, preheat oven to 350 degrees Fahrenheit
• Place the turkey legs side by side in a baking dish
• Coat the legs with a desired amount of salt, pepper, dried basil, and garlic powder

 

• Pour enough water into the bottom of the baking dish so that it sits 1/4" inch deep 
• Then cover the baking dish with a long sheet of aluminum foil and place in the oven
• Bake for 1 hour

 

Cooking Directions (Mushroom Cream Sauce)

• In a large sauce pan melt the butter over medium heat
• On a cutting board dice the onion and then saute until the onions become translucent
• Add the mushrooms and cook over medium. 
• Once their moisture has been released and then evaporated brown the mushrooms

 

 

• Add the wine and the chicken stock into the pan 

 

 

• Then cover and simmer until 2/3 of the liquid has evaporated
• Remove the lid and add the heavy whipping cream

 

 

• Turn the heat back up to medium and bring to a slight boil before covering again and reducing the heat to simmer
• Once the sauce becomes a thick, gravy-like consistency it is ready for the turkey legs to be added

 

 

• Coat the turkey legs well and serve hot

Asian Steak Stir Fry Over Noodles

In 2012 I realized I have more anxiety than someone who is coined as "normal". Since I'm only human it wasn't easy admitting that to myself. But during the majority of last year I had several spells of depression that made all aspects of my life very dark. (Cheery topic, huh?)

It seemed that no matter how much I entertained the idea of getting a new hobby, hanging out with friends, and channeling my energy into something other than the less than perfect aspects of my life, I did not have the motivation to actually partake in any of those activities. I have never felt more like a lame ass than during those moments. Seriously.

I thank my lucky stars that I discovered the more and more I cooked I did not feel bad, I felt good. In fact, I felt great. I had heard that when you're depressed it feels like there are only dark clouds around you. Even though it would not seem like it, there would come a day when all of the dark clouds disappeared and there would only be the bright, white, fluffy clouds around you.

Well, I'm smiling as I type this because I've recently woken up to those bright clouds. Granted, there are still a couple of grey skies lingering but in the last few mornings the air has smelled differently and the way the sun spills its rays on my skin has made me feel renewed. It has felt like I'm falling back in love with life.

For anyone who hasn't suffered from depression this last statement probably seems extreme and dramatic. But for those who can relate to what I'm saying you know how amazing it feels to wake up and feel like there is something you haven't felt in a long time...and that feeling is hope.

In celebration of this feeling I decided to stir fry a vegetable medley and cook up a hearty sirloin steak. In turning over a new leaf I am trying to make a conscious effort to appreciate Ian for being there for me so I decided to make him a thank you dinner. Lord knows this past year was a roller coaster for us and I feel like I'm seeing him through new eyes, too. Since Ian loves Chinese food and steak I thought I'd combine the two and pour them over some Chinese noodles. And he loved it (go figure)!

Ingredients:

• 18 oz Sirloin Steak (1 inch thick)
• 4 oz of Rice Sticks (any brand will do)
• 6 Baby Bell Peppers
• 1 bunch of Green Onion
• 4 oz Baby Carrots
• 1 bag of raw baby Spinach
• 1 bottle of Korean BBQ Sauce (roughly 17 oz)
• Extra Virgin Olive Oil
• Black Pepper
• Garlic Powder

Cooking Directions:

• Marinade the steak with half of the Korean BBQ sauce and let sit in the refrigerator for 3 hours
• Preheat your oven to 450 degrees Fahrenheit
• Take a medium pot of water and heat over medium high heat
• In a large frying pan add a desired amount of olive oil (roughly 2 Tbsp if unsure) and let heat over medium heat
• On a cutting board quarter the bell peppers and remove the seeds
• Quarter the carrots and then dice the green onion
• Add the carrots into the frying pan since they will take the longest to soften and brown
• Add a desired amount of ground pepper and a desired amount of garlic powder (personally, I add a lot!)
• Once the carrots are browned add the bell peppers and saute
• Once the bell peppers are softened add the remainder of the Korean BBQ sauce into the frying pan
• Then add the bag of spinach and let wilt
• Finally, add the green onion into the pan
• Cover and let simmer
• Take the marinaded steak and place it in the oven for 4 minutes and then flip and let bake for another 4 minutes for medium rare before taking out of the oven and setting aside
• Add the rice sticks into the hot (but not boiling) water and let soften for roughly 8 minutes before draining
• On a plate serve a healthy portion of the noodles and a large scoop of the sauteed vegetables and then top with a portion of the steak

Homemade Gyoza

Happy New Year! 2013 is here at last and I've gotta be honest, I will NOT miss 2012. This year has definitely been the biggest emotional roller coaster of my entire life. (Ok, that sounded a bit dramatic but trust me, it's been a pretty bad year.) When the clock struck midnight I took a deep breath and I made a promise to myself that 2013 will be a platform for a healthier way of living physically and mentally.

Physically, this means no more smoking. Period. (I really hope this statement lasts longer than the next time I have a cocktail. And no, I'm nowhere near as bad as Bridgette Jones.) Another resolution for myself will be to cure my back problems once and for all. I've been dealing with the same back issue, which has not been diagnosed, by the way, in over 3 years now. It's gotten so bad that I can hardly move myself out of bed without severe pain. (This is not an over exaggeration.)

It's been a compilation of both the healthcare industry and my own actions that have prevented me from getting to the bottom of the issue. While the doctors first make you go through a list of channels like massage therapy, physical therapy, chiropractor, etc. before treating you at all, I am embarrassed to say I can be a real pushover. I need to develop a different way of asking for help when I need it.

This ties into the mental aspect of things and I just hope I can find more confidence in myself. Without smoking though, it will be difficult for me to handle objections easily. I guess you can say it won't be as easy for me to blow off smoke (no pun intended) without the cigarettes. But in wanting to be healthier mentally I know I need to make a lot of big changes in my life and I hope I find my own inner strength.


It required quite a bit of time for me to sort out and the organize my thoughts however I had plenty of time to think when I was preparing the gyoza. It took me almost 3 hours to prepare the gyoza! Granted, this is the second I've made this recipe but the first time I have ever made homemade gyoza on my own. The prep time will hopefully shorten the more often I make these.

I learned this recipe from my sister, who learned it from her best friend's mother, who learned it from her roots in Japan. I believe gyoza is actually a Chinese dish but its popularity has spread like wildfire in Japan. These pot stickers do take quite a bit of time to prepare so I wouldn't try to make them unless you have a lot of time on your hands or you just need to do a bit of heavy thinking but I can guarantee they are absolutely worth the wait.

Ingredients:

• 1 lb of ground pork
• 1 bunch of green onions
• 1/2 head of green cabbage
• 8 oz of fresh shitake mushrooms
• 2 packages of gyoza dough
• 1 head of fresh ginger root
• 1/4 cup of low sodium soy sauce
• Olive Oil

Cooking Directions:

• Soak the mushrooms in a bowl of room temperature water for 30 minutes and then pay dry
• Grate the ginger root on a cheese grater into a bowl
• Once completely grated squeeze the grated ginger together in your hand to squeeze out the juice and then throw away the root
• On a cutting board dice the green onion and set aside
• Then chop the head of cabbage in half
• Wrap the cabbage in plastic wrap and place in the microwave on high for 3 minutes
• In a food processor add the green onions, the heated cabbage, the shitake mushrooms, 3 Tablespoons of ginger juice, and a 1/4 cup of low sodium soy sauce, and the ground pork.
•  Mix together on medium high.

 

Don't worry, it is supposed to look like mush.

• Take the gyoza dough and spread them out on a clean, flat surface. There should be about 50 wrappers per package.
• Then fill a small bowl of water and place next to the wrappers. 

• Scoop a tablespoon of the mixture and place in the middle of each wrapper.

• To fold the gyoza, dip your finger in the water and make a rim of water around the dough.
• Then pick up the dough and make a crescent moon by only squeezing together the middle of the flat edges
• Fold the dough twice to create two waves on one end of the gyoza.
• Then on the other end fold the dough three times to make three waves.

•  In a medium frying pan add a tablespoon of olive oil and heat on medium high.
• Add the gyoza and pan fry for only a minute or so before the bottoms are golden brown.
• Add 1/4 cup of water to the pan and then cover. Turn the heat to low and let steam until all of the water is gone.
• Pour a desired amount of soy sauce and some hot chili oil onto the gyoza and eat hot.