Monthly Archives: January 2013

News in a New Year

Though it may be cold and somewhat of a reality slap, pressure-inducing (ahem back to the grind, must shed Christmas calories and lazy lounging behavior and determinedly adhere to New Year’s Resolutions) month, January has been unfolding some sweet possibilities and opportunities. I recently began a baking position with Scratch, in Durham and it is wonderful being around such inspiring talent, good, honest ingredients and people who are as silly over food as I am, all the while, learning some new trades. My arms, hands and wrists are still reeling from all the hardcore rolling, shaping and mixing I’ve been doing but it’s okay because I suspect I’ll acquire some major muscle power in these wimpy arms of mine.

Speaking of Durham, this past week was an exciting one for The Bull City, which made my heart full of pride (hello New York Times)! Seriously, three shout outs in just a week, so impressive! If you haven’t voted for Durham as “one of the south’s tastiest towns” yet, you’d better get on that!I’m also excited to share that I will be working with Heidi Larsen, of Foodie Crush  (an awesome online magazine and blog which celebrates food bloggers!), as a contributor and I look forward to sharing some of these collaborations that are in the works.

Things I am loving right now…

My new Rifle Paper Co. cities calendar


New episodes of Girls, Parks and Rec and New Girl and old episodes of Frasier, for funny comfort food for the brain

These beautiful, inspiring blogs:

The Sophisticated Gourmet—how ’bout these gorgeous doughnuts?! Be still my heart

The Pastry Affair

Whole Larder Love This blog is stunning and Rohan’s blog reminds me of a male version of What Katie Ate

Always with Butter Julie’s photography and food styling are so gorgeous—she’s got such a good eye. Plus, I really want to make that Elderflower cake!


I’ve been a tad obsessed with smoothies lately, which is odd, considering I’ve never cared much for them—the idea of drinking a meal as opposed to the more visceral act of chewing was just not appealing, not to mention, most non-homemade smoothies are packed with syrups, un-fresh fruit and tons of added sugar. But recently my curiosity has been piqued by the major juicing craze going on right now and I am in the midst of it, sans juicer, lusting after this recipe. Yes, I may have a little bit of juicer envy. So, I resort to the closest tool—one that can come as close to making juice without an actual juicer, the good old-fashioned blender. And for some reason, I’ve also been obsessed with purple foods…

like this Purple Kale and Berry Smoothie…hey it almost looks like juice!

Winter Purple Kale and Berry Smoothie

Winter Purple Kale and Berry Smoothie

and this blueberry oatmeal (I mix blueberries into steel-cut oats and let them mingle for about half the time the oats cook—getting them in there early ensures they swell and burst, yielding the prettiest violet colored oatmeal).


I’m eating:

Leftover Chorizo and White Bean Stew that I made last night, from this exciting new issue…


I’m craving:

Um doughnuts as usual, but I haven’t touched one since I left Brooklyn, honest! (oh Dough…how I will miss thee..). I really want to go to Rise and Monuts. Both are in Durham. Being in Durham so frequently now is going to make this desire a convenient reality…and a dangerous one…

I want to make:

This bread (I’ve been long missing the oat-molasses bread from Simple Kneads)

-It’s been freezing here and this Beef and Barley Stew looks like the perfect antidote

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This Year

There is a lot I want to do this year.

I want to makeover this boring looking blog and intend to do so over the next few months (stay tuned). I want to be more consistent and frequent with my blogging. I want to learn at least two solid songs on the piano. I want to get involved somehow with The Cookery. I want to make focaccia, homemade ravioli, successfully poach eggs, make soufflé, english muffins (among many other things).

This month has been spent playing catch up. Re-adjusting to living back in N.C, taking care of mundane adult nonsense, and securing new work. I just landed a baking job with a wonderful bakery in Durham, called Scratch, that I’ve been dying to work at and I am excited to be surrounded by people who are as big of fools for food as I am. In addition, I’m trying to find some supplemental work and some freelance writing and am eager to see what pans out.

I  do miss New York. I miss exploring the city on foot, solo and walking everywhere, taking it all in. I miss the endless plethora of amazing restaurants at my fingertips. I miss the subway music at the Metropolitan/Lorimer stop. I miss the view of the East River, from Greenpoint. I miss  The Blue Stove and The Brooklyn Flea. But mostly I miss my friends. Things are really good here though and I am finding my footing again, as I begin to navigate through this new year.

It’s been wonderful to have our kitchen back—a clean and functional one that I can actually cook and bake in! So I’ve been cooking and baking up a storm and it feels good. One of the things I’ve been doing lately (that is neither cooking nor baking) is making smoothies and sneaking fruits and veggies in them so I make sure I’m getting enough and lo and behold, I actually made one with kale and I loved it! I was always skeptical about drinking anything with kale or spinach in it but decided I needed to see what all the fuss was about and sure enough, if you put other yummy things in there, you can get away with it! I came up with this smoothie combo after having some leftover purple kale and it is the most gorgeous drink! It makes for a great afternoon snack or healthy breakfast.

Winter Purple Kale and Berry Smoothie

1 cup torn purple kale, packed

1 cup frozen mixed berries (if using fresh, add a few ice cubes to the smoothie)

2 splashes of juice (I use orange but berry, grape or cherry would work nice)

3/4 cup of plain, nonfat Greek yogurt

1 TBS agave nectar (or honey)

optional: 1 TBS ground flax seed

Combine ingredients in a blender, blend well and sip to your heart’s content!

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