Cheddar & Ham Pancakes

Our weekend just ended and today is our Monday. Sounds odd, right? That's what happens when working retail hours; your two days off can be smack dab in the middle of the week. Our Saturday and Sunday were Tuesday and Wednesday this week making today (Thursday) drag just like a Monday.

When I was working full time Monday through Friday it would feel as though I never saw Ian at all. If I begin working full time again it makes me want to have a job where I can work around his retail hours...Tuesdays & Wednesdays as days off aren't so bad. There are hardly any people out at the grocery store during the day so you don't feel like you could be hit by a moving cart.

Furthermore, if you wanted to go to the movies rarely anyone is there on a weeknight so you pretty much have full disclosure to sit anywhere you please. But there are downsides as well. If there are any concerts and/or festivals happening they are usually taking place on the weekends and you just have to work around it if you want to attend. If I hash tagged in my post right now it would be hash tag: retail problems. But despite being called hipsters during our open mic night last week I'm really not very hip...Ian is, but I'm certainly not.

Outside of "retail problems" I think I've hurt myself. Until about 10 minutes ago I was befuddled how I hurt my right wrist/forearm. A few days ago I leaned on it funny and I felt a quick, sharp twinge run from my elbow to my hand. It was a very unpleasant feeling (obviously) and I couldn't figure out why it was still sore today. And then I realized I've not been using my KitchenAid recently; all of my recipes I've done by hand. I probably over extended my arm/wrist by stirring some thick batter repeatedly. If this is true, I am definitely a little embarrassed because I knew I was out of shape but that would be pretty sad. I suppose there is also the possibility of carpal tunnel but I think I'll know more specifically after I begin icing and resting my arm. Either way, it hurts...ouch.

So in light of my recent injury I needed to cook something that was not too intensive on my right arm. So I made pancakes. But not just any pancakes, I made salty pancakes because I don't have a sweet tooth all too often. I found this recipe here: Bacon Cheddar Pancakes and while I did not have any bacon on hand (so sad) I did have ham. So I modified the breakfast meat slightly and while these were so delicious I think I will buy bacon for next time!

Ingredients:

• 1/2 Cup shredded cheddar cheese + extra for sprinkling
• 1/2 Cup green onions, finely chopped + extra for sprinkling
• 2/3 cup of diced ham
• 1 Cup all-purpose flour
• 1 Tablespoon sugar (the recipe calls for 2 but I thought it would be too sweet for my tastes)
• 2 Teaspoons baking powder
• 1/4 Teaspoon salt
• 1 Cup milk (recipe calls for 2%, I used Vitamin D)
• 2 Tablespoons unsalted butter, melted
• 1 Large egg
• Maple Syrup
• Your favorite hot sauce!

Cooking Directions:

• In a large mixing bowl, combine the flour, sugar, baking powder and salt together
• Melt the butter and then add with the milk into the dry mixture
• Whisk the egg in a separate bowl and then add it to the pancake mix. (Don't over mix!)
• Add the cheddar cheese, and green onions to the bowl and stir everything together
• Heat your griddle to 400 degrees
• Scoop about 1/4 cup batter onto the griddle at a time, and then sprinkle pieces of ham over the top each pancake (as much or as little as you want). Then add just a few pieces of green onion and a light sprinkle of cheese to give it some color on that side.
• Cook each pancake until you start to see the bubbles popping on top then flip it over and cook for an additional 1-2 minutes on the other side (or until the outside is slightly brown and the middle is cooked all the way through)
• Repeat for each pancake until the batter is gone
• Top each pancake stack off with some extra ham, cheddar, and green onions
• Serve with maple syrup and your favorite hot sauce

Pickled Eggs

Today I celebrate getting a part time job! While it has been really fun day tripping to many great places near us, I have been needing something to do while Ian is at work the remaining 5 days of the week. I've been occupying my time by taking care of our dogs and cleaning the apartment and while I have my hobbies like singing and cooking I really need to meet some people out here. We've had a lot of great experiences so far spending time with each other but eventually I think we'd both like to make a few new friends.

Recently, I've been feeling a little lost. I read a few articles recently that discuss how your mind compartmentalizes change. Remember what my client told me before I left my job in Indiana? "They say the three most stressful things in life are getting married, quitting your job, and relocating to another city. And you are doing all three in a matter of a couple of months...good luck."

I don't feel stressed so much as anxious...I'm a little paranoid I might become depressed if I continue to stay uninvolved with so many awesome opportunities out here. So I decided the best thing I can do is stay focused on keeping busy. My goal is to eventually audition for a musical once I have more structure to my weeks. I mean, hell...why not? I'm always happiest when I'm singing and performing on stage. You get to meet new people, make new friends, and exercise your passion for music. Now that I have step one accomplished I will be looking at upcoming auditions in the next couple of months!

So in my celebration today I decided to make something I've always been curious to try: Pickled Eggs. Anyone who knows me completely understands I am obsessed with pickled foods. In fact, I love pickled foods so much that I was devastated the day I found out I was allergic to pickled beets. I considered eating them anyway and then just sticking myself with an EpiPin...seriously.

Any pickled foods I cannot eat because of an allergy makes me angry at my body. I love them, love them, LOVE them! So anyway, I have been super curious to try pickled eggs for a very long time but I haven't because all of the pickled eggs available to buy at a grocery store are pickled with red beets. But I've been dying to try them. (You see what I did there? I made a little punny, didn't I?) They are going to take 8-10 days to pickle and you can bet your bottom dollar I'll be letting you know how they turn out!

Ingredients:

• Dozen Eggs
• Distilled White Vinager
• 1/2 Tbsp of Pickling Spice (I didn't have any in my kitchen so I made my own! Garlic Powder, Crushed Red Pepper, Cumin, Ground Mustard)
• 1/2 Tbsp of Peppercorn (I also didn't have any whole peppercorns so I just used ground peppercorns instead.)
• 1 Tbsp of Sea Salt, divided
• 32 oz. Mason Jar (leftover from our wedding - boo-yeah)
• Toothpick

Cooking Directions:

• Fill a large pot with water and sprinkle with 1/2 Tbsp of salt
• Bring the water to a rolling boil
• Add the eggs and boil for 10 minutes
• Remove the eggs and cool them by running cold water over the top for 2-3 minutes
• Remove the shells and insert a toothpick all the way through each egg and then remove
• Creating a small tunnel with the toothpick will allow the mixture to pickle the egg better
• Place the eggs into the Mason Jar
• In a medium bowl add the vinegar, the pickling spice, the peppercorn, and sea salt 
• Mix together and then pour over the top of the eggs inside the Mason Jar
• You may need to add more vinegar to the Mason Jar in order to completely cover the eggs
• Screw on the lid and place in the refrigerator for 8-10 days

Kolaches (Sausage, Cheese, & Jalapenos)

At the end of my last post I mentioned we have been eating out a lot. And by a lot, I mean...a ton. And by a ton, I mean we've been spending money at the grocery store and then coming home and ordering a pizza from Giovanni's...because...their pizza is the shhh - ok, see? Right there, already distracted thinking about Giovanni's pizza. It is really that delicious.

But one thing Ian and I talked about recently (as in today) is saving up money for our Honeymoon. We couldn't be like the cool kids and rush to the airport after the wedding to an amazing destination. I wish we could have but unfortunately with all of the big transitions it has wiped us out. The only leg we have to stand on is solid, don't misunderstand, but it is only one leg. (And it's getting much bigger after eating all this pizza...)

I digress...we've pinky promised one another that we will both do our best to not spend any extra money on Starbucks, Chinese Food, H&M Clothes, GIOVANNI'S, you know...start saving again. So as you know, I prefer to see the glass half full versus half empty and I am determined to do everything I can while having fun to save every dollar for our trip to South Korea. In review of this half full glass I have an amazing kitchen aid not to mention some amazing cooking gear that were gifts from our wedding. On top of that, I do love to cook and I am ready for the challenge.

So with that said, the one food I am missing the most from Indianapolis (currently) are Kolaches. Yes...they are buttery, starchy, and stuffed with zesty ingredients making my mouth water at the thought of them. While the Kolache Factory is a chain there are no Kolache Factory's anywhere on the East Coast. In fact, the furthest east the Kolache Factory has traveled is Cincinnati, OH, which is unacceptable to my taste buds. So I made my own. I followed this recipe pretty closely with a few modifications from Sausage and Cheese Kolaches but because my inner fat kid came out I doubled the recipe...and I'm not sorry.

** Just as a warning my ingredients are twice as much as you would need for the standard 15 Kolaches. And finally, here's my last side note: because I LOVE the dough so much my kolaches only made 22 when they should have made 30. (Again, the fat kid came out and took over my body. But I'm not sorry. Who said I was sorry??!) **

Ingredients:

• 28 oz active dry yeast
• 1/2 cup water, lukewarm
• 2 cup milk
• 12 tbsp butter, divided
• 4 large eggs
• 1 1/3 cup sugar
• 2 tsp salt
• 9 cups flour (+/- ½ cup)
• 15 slices of cheese
• 30 cooked breakfast sausage links
• 2 jalapeños, finely chopped

 Cooking Directions:

• Add both packets of yeast and lukewarm water to the bowl of a stand mixer with the dough hook attached. Allow the mixture to sit for 5 minutes, until foamy.
• Heat 8 tbsp. of the butter and milk in a small saucepan until the butter has melted and the milk is lukewarm. Remove from heat and add to the yeast mixture. 
• Add the eggs and stir slowly until the eggs are incorporated. 
• Add the sugar and salt and stir gently.
• Add the flour one cup at a time while stirring the dough. Keep adding flour until the dough becomes workable, but still tacky. (Adding too much flour will cause the dough to be dense, so it is better to slightly underestimate and add more later.) 
• Cover the bowl with plastic wrap and allow the dough to rise until doubled in size, between one and two hours.
• After it has doubled in size, punch the dough down then cover and let rise in the refrigerator at least 5 hours, preferably overnight.
• Remove the dough from the refrigerator and divide into 30 equal-sized balls around 2 inches in diameter. Place the balls of dough on a sprayed baking sheet. Flatten the balls into ovals and make a long indention into the center using your thumb for the filling. If the dough is too cold and difficult to work with, cover and allow the dough to rest for 10 to 20 minutes.
• Place half a slice of cheese into the indention, then top with a sausage link and some chopped jalapeño. 
• Fold the dough around the fillings, pinching the edges together. Place on the lined baking sheet, seam side down. Repeat with the remaining dough.
• Cover and allow the dough to rest while preheating the oven to 375 degrees Fahrenheit, or for about 20 minutes. This will bring the dough close to room temperature before baking.
• Melt the remaining butter and brush onto the kolaches before putting them into the oven.
• Bake for about 20 to 25 minutes, until golden brown.
• Let the kolaches cool for a few minutes before serving.

Monster Cookies

Clearly the last time I posted anything on this blog was in November...I have failed to update my life on here. I kick myself when I come to the realization each time I have neglected to blog frequently; I know that one day I will want to look back on these posts because they contain details in my experiences that I'll want to remember.

So with that said, I will do my utmost best to recap events over the last 8 months in this post to bring everything up-to-speed. I think it's best to jump right in, so, here goes:

I resigned from my position, we relocated to the greater Philadelphia area, and we got married!

Ian got a promotion in his line of work and they relocated us to Pennsylvania at the end of May. To back track, we came here for the first time at the beginning of April when Ian was still on-the-fence about taking the promotion. The purpose of the visit was to explore the area and determine whether or not we'd like to live here for at least a year.

Originally, we traveled here with the mindset we would hate Philadelphia. We had heard that people in the Philadelphia area were not exactly warm and fuzzy. We heard their personalities were much tougher and colder than what (most) Midwest folks were used to being around. But we came to find out in our visit how much our frame of mind had changed once we explored the downtown area, interacted with some locals, ate at a few (famously, great) restaurants, and found out how close we were on a map to New York & the ocean. We really loved it. So Ian accepted the promotion the following Monday and he moved out here the next month while I stayed in Indianapolis for a couple of weeks.

I had to put in my two week notice at my job and I also had to begin packing our lives into boxes, which is one of my least favorite things to do. (I always love unpacking and decorating after getting settled but the actual packing process is annoyingly easy to put off.)  In that two weeks I also had to arrange where I would stay when I returned to Indianapolis in June to plan the rest of our wedding, which was to take place over the fourth of July weekend. Luckily, my parents and my sister and my sister's husband still live in the Indianapolis area and they offered for me to stay with them in the interim. One of my clients told me prior to my last day: "They say the three most stressful things in life are getting married, quitting your job, and relocating to another city. And you are doing all three in a matter of a couple of months...good luck."

My client was absolutely right when it came to my stress levels...they were through the roof. I will speak honestly about my experience in doing all three of these transitions at once. I would not recommend it to anyone. I'm not saying to not do it if the opportunity presents itself as it did with us but I would definitely not encourage anyone to go out of their way to experience all three at the same time...unless you are looking for a reason to pull out your hair. Kidding! Well...sort of. Not really.

I admit I had been wanting change for some time at that point so I gave very little resistance throughout the acceptances of each decision. Granted, I was sad to say goodbye to the people I had worked with for almost 3 years. That was no easy feat and I miss them a lot. I think I'll always miss them. And while we still stay in touch it's hard to leave an establishment you've been every day for that long. But I truly didn't realize how drastic of a change all of this would be, in retrospect; however, I did get what I asked for...change. Life's (or God's?) sense of humor gave me exactly that. "Ask and it will be given to you...". - Matthew 7:7. I wouldn't go so far as to say you should be careful for what you ask for but I definitely learned I do receive what I ask but it's never in the form I think it will appear. So typical, right?

In any case, Ian came back to Indiana after 2 weeks because we were going to have the legal ceremony in Indiana for a couple of reasons: The first was because my insurance with my company would be cancelled after I resigned and I needed to be added to Ian's insurance. And the second reason was because it was a heck of a lot easier to get our marriage license in the state you reside versus trying to get an out-of-state marriage license.

I had planned to make arrangements at the courthouse in Indianapolis however Ian surprised me with the news he had found an officiant who was available to marry us in Bloomington, which is where we met. His element of surprise never gets old...I was swept off my feet (literally) after we said our, "I do's" on May 28, 2014. It was a fast ceremony but it was very sentimental and the two things I will remember most from that day are that May 28th is my mother's grandmother's birthday and the other detail is that our Officiant's name was Tom. Our initial officiant called off sick that day so Tom stepped in for him. Since I was marrying a 'Thomas' it only seemed appropriate and I had to remember to wink at the stars that night.

Afterwards, we packed up all of the boxes, put them into a U-Haul, and moved every last piece of furniture to Pennsylvania. For the future, or for anyone who may read this, hire movers! After a 13 hour drive (normally only 9 1/2 hours but due to the size of the Uhaul it took longer) we had 9 HOURS of unpacking the truck and carrying everything up 3 flights of stairs to our new apartment completely by ourselves. I still shake my head when I think about that day. What I would have given to have hired movers...for goodness sake, I lost 4 pounds in that day alone. Get the picture? Hire Movers!

After finally getting every box and piece of furniture into our new apartment it took several days to unpack our lives. Unfortunately, I was only able to be there for a week before Ian had to go to a meeting in Boston and I had to travel home to Indianapolis to plan the remainder of our wedding. It was fun being in Indianapolis for just under a month. I had my bachelorette party in Nashville, TN while I was surprised by my best friend in the entire world, who attended the party, all the way from Tallahassee, FL. She is truly the greatest friend I have ever had the privilege of knowing. But while everything was fun while I was in Indianapolis I really missed Ian. That was definitely the longest we have ever been apart from one another and I care not to repeat it.

Ian and I got married on July 5, 2014 in St. Joseph, MI at The Inn at Harbor Shores. The weather was gorgeous - plenty of sunshine with low humidity. The food and drink were tasteful. And all of my DIY projects (centerpieces, music playlists, hair & makeup) turned out quite well. But most importantly, our friends and our family who surrounded us that day created the best memories of all. After going through months of stressful planning it almost felt like the frustrations and worries became insignificant to us once we were joined by those friends and family members. It felt like a lot of the details we fixated on leading up to the big day were washed away, taken with the waves into Lake Michigan.

So I will conclude the overview of our wedding with this:

The wedding planning process was not shy of drama, comedy, suspense, or horror. And while there were certain details that could have published our event in any of those genres the one category the actual ceremony and reception belonged, without question or doubt, was romance. And Ian was, and still remains to be, my Prince Charming (or Prince Manly, as he prefers to be called).

Overall, we've been really happy. The changes have been cumbersome at times but it doesn't take a lot of reminders to look at the bright side of where we are at currently, which is back in Philadelphia full time.

Our apartment is really cool although it does not come equipped with all of the bells and whistles as our previous apartment. Our monthly rent in Indiana afforded us a dog park, private walkways, a modern fitness center and pool, black appliances in the kitchen, 3 bathrooms, an enclosed patio, and spacious floor layouts. We lived quite comfortably in Indiana, needless to say.

Here in Pennsylvania, our monthly rent (not very different than what we paid in Indiana) affords us a dog friendly, one bath apartment...that's it. No bells or whistles here unless you want to pay the big bucks, which unfortunately, we cannot do right now nor do we really see the sense in it. Once we are in a position to pay a lot more in our monthly payments I'd eventually like to buy a house. But I'm not sure where we will end up in a year because of Ian's job. Therefore it makes it a bit challenging for us to plan for the future. Buying a house isn't realistic quite yet but I'm not giving up on the idea! I'm enjoying this transition...er, uh...well, trying to embrace the changes while also trying to not freak out or panic about the unknowns. (That is the actual challenge right there...not panicking.)

As I mentioned at the beginning, the location of our apartment is spectacular to us. We've visited Rehoboth Beach & Dewey Beach in Delaware, which was also the first experience for both Ian and Micky to visit the ocean. It was really beautiful to see them jumping in the water and chasing the waves as the sun set. A total Kodak moment. And we've also visited New York - Ian took me to Ippudo, an absolutely delicious Ramen restaurant. (My sister introduced us to this Ramen joint prior to our most recent visit and we are totally hooked. If you've never been you should definitely put this restaurant on your list of places to visit in New York.) And we've also visited the Jersey Shore. I've come to realize there are many boardwalks along the shore with carnival food vendors, rides, and games. Since we are missing the Indiana State Fair this year I'd say visiting Wildwood made up for it, easily.

We've eaten a ton of food out here already, which has been the easiest thing we've done so far! East Coast Hoagies, fresh seafood, fruits, & vegetables, rich meats like prosciutto, capicola, & pastrami, and all of the different cheese...it's made preparing anything at home difficult! All you want to do is eat out every night! But with Ian working a lot right now and wanting to make a good impression on his new team, I've been putting my hands together in the kitchen. I recently prepared Monster Cookies for his staff, which seemed to have gone over well with them. I modified the recipe from the show, Pioneer Woman. I've gotta say she was definitely right when she said you could add and/or change whatever you wanted because of the batter. For someone like me, who is awful at baking, these were really easy. I would strongly encourage anyone to make these for a solidly delicious cookie!

Ingredients:

• 2 sticks (1/2 Pound) Butter (salted) Softened
• 1/2 cup White Sugar
• 1-1/2 cup Brown Sugar, Packed
• 2 whole Large Eggs
• 1 Tablespoon Vanilla Extract
• 1-1/2 cup All-purpose Flour
• 3 teaspoon Baking Powder (I had no Baking Soda so I had to modify the recipe)
• 2 teaspoons Salt
• 1-1/2 cup Oats (either Quick Or Regular)
• 1 cup M & M's
• 1 cup Macadamia Nuts, Roughly Chopped
• 1 cup Semi-Sweet Chocolate Chip
• 2-1/4 cups Rice Krispies 

Cooking Directions:

• Preheat oven to 375 degrees
• Cream butter with sugars until fluffy
• Add eggs one at a time, beating well after each addition
• Add vanilla and beat
• Combine flour, baking soda, baking powder, and salt. Add to mixing bowl and mix till combined 
• Add in remaining ingredients
• Add Rice Crispies at the very end, mixing until just combined
• Use a cookie scoop to scoop balls of dough onto a cookie sheet
• Bake until golden brown, then allow to cool on a rack. 

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.

Balsamic & Ponzu Bison Steak

One of my favorite things to do is shop for groceries. It may sound a little strange but if I want to shed some stress off of my day I go to the store, search for food specials, and daydream about cooking. Typically I go to the store by myself but this last time I went with my sister, Molly. I say this lightly but I go with her sparingly...

Now I love my sister a lot but I always end up spending way too much money when I go with her anywhere, particularly the grocery store. This is not to say I'm a tightwad but she happens to justify (a few) more purchases than myself. She really should have been a lawyer because she is naturally gifted in her ability to persuade.

(Here's a little side note about my sister and I: We are both serious about eating, drinking, and keeping each other balanced with our opposite personalities. We happen to live in the same apartment complex and we also happen to enjoy the company of one another. Sometimes I feel like we are the sisters from White Christmas...only we're not White, we're Asian.)

Well to return to my initial story, we went to Kroger the other day and she persuaded me to buy two Bison Steaks. Again, I probably would not have made this purchase if I had not been with Molly but there were a couple of factors that led me to buy these delicious but expensive steaks.

First, I had a day from a pile of crap. Not to sound like I'm a character from The Hills but there is nothing that makes me more flustered or insecure than when I find out my friends and I have been the topic of conversation by a single individual who has only known us for 2 seconds. There is always someone in a group who doesn't have anything better to talk about in a social setting than the people they call their "friends".

Some things and some people never change and since I can only hold myself accountable I've decided the only thing I'm going to do is simply roll my eyes and walk away. So how am I going to be the bigger person so easily? After all it's always easier said than done, right? I'll tell you what I'm going to do...I'm going to eat. And I'm going to eat A LOT. 

Don't worry though, I'm not packing on the pounds like a bear in hibernation but in tribute to this blog I'm going to try cooking it out instead of bitching this person out. Sometimes I even need to put something in my mouth. Today it happens to be a big piece of meat...bison meat, that is.

So what good timing it is these steaks were on sale (this also being the second reason why I made the purchase). I found the marinade for the bison steaks from Balsamic and Soy Glazed London Broil. Surprisingly, I'm not sure I will re-use this marinade since the balsamic vinaigrette was too overpowering for my taste. However, I will justify the purchase of the bison steaks again in the future. I cannot believe how tender bison steaks are when they have almost no fat in them at all. Yum!!

Ingredients:

• 1/2 c Balsamic Vinaigrette
• 1/4 c Ponzu Sauce
• 1 lb  Bison Steak 

 

 Cooking Directions:

• Pour both the balsamic vinaigrette and the ponzu sauce in a shallow baking dish
• Piece the bison steak all over with a fork and turn the steaks a couple of times to completely coat both sides
• Cover the dish and place in the refrigerator for 8 hours
• Preheat the broiler to 400 degrees Fahrenheit  
• Place the baking dish in the oven and cook for 5 minutes on each side