I could spice things up with red pepper flakes... or with you.

And that's when food pick up lines took a weird cannibalistic turn. Game over. 

My parents spent 5 weeks in Thailand over this past winter, where among other exotic things, they took cooking classes.
They brought me back a scarf.
I'm not jealous... at all.

Yoga Steve then came to New York and tried to show me the ropes.
It turned out okay.
I think I'll just have to go to Thailand to learn for myself. The sacrifices I make for KDP.

Kitchen Sink Thai Stir Fry with Rice Noodles

You'll need:
1/2 yam- peeled and chopped
1 potato- chopped
handful of snap peas- washed
couple of bunches of bok choy- wash, chop off the ends so they're in single leaf form
1 inch ginger- peeled and minced
1 Serrano chili- remove the seeds and mince. DON'T TOUCH YOUR EYES.
4 garlic cloves- minced
1/2 head broccoli- chopped
1 red onion- chopped
handful of cilantro- chopped
2 tbsp Thai paste (depending on how spicy you want it)
red chili flakes- couple shakes
1 c vegetable broth
2 Tbsp Braggs Liquid Amino's
1 tsp corn starch
2 Tbsp sesame oil
8 oz tofu- marinated over night in braggs and Thai paste.
1 handful rice noodles- cooked 1/2 of the time listed on the package and rinsed in cold water

-Chop and prepare everything before you're ready to cook- wash and chop all vegetables, cook noodles, lay everything out within arms reach. Trust me.

-Mix vegetable broth, Braggs and cornstarch in a bowl, set aside

-Heat sesame oil in large wok over high heat. Add potato, yam, garlic, onion, broccoli, pepper, Thai paste and ginger in wok. Cook for 3 mins, stirring constantly so it doesn't burn.

-Add in the noodles and tofu, cook for about 2 mins

-Add bok choy and peas, cook for about 2 mins

-Pour in the vegetable broth mix, add water if there isn't enough. Cook until it thickens slightly, so it's a sauce, just a few minutes longer.

-Be warned, it's a sinus opener.

SHOW ME WHERE YOUR NOMS AT!

Val sent me this very text the other night:

"I know there is a shark on the cover art, but if you haven't already been listening to Dry The River's 'Shallow Bed' you need to. Right now." 

I am terrified of sharks, but very rarely do I disobey Val. 

Here's the backstory- they're an English folk rock band, formed in 2009, with a hardcore and punk background. This album was released on April 17th. 

Folk rock sometimes rubs me the wrong way. I have to be in the exact right mood. It can too slow and sad for everyday listening, too hard for a "sit in a hammock, drink PBR and cry" session, but folk rock can often make me want to lie on my living room floor and stare at the ceiling. 

But this isn't that. sort of. 

I'm having a hard time wrapping my head around Dry The River's solid and sweeping soundscape. In one moment it feels a little too whiney for my tastes, but I also can't stop listening. Their sound is pretty unique and tells strong, lyrical and sad stories.  

Val describes it as "civil war-y, but not so twangy." 

Epic and sweeping are the only words I can scramble for to describe their sound. 

I'm going to spend some time marinating with them. the more I listen, the more it grows on me. 

Sure, I want to stare at walls (or the rain) while listening, but there's nothing wrong with that. 

If I were a bettin' gal, I'd put some money down on these guys getting big. 

Here is a stripped down version of their song, BIBLE BELT (they explain why). Give it a whirl, then listen to the full version. It's very different, but each holds it's own. 

 

How do you get your protein?

Yes, that pick up line is weak. I know. But you try and come up with one about hummus. 


One of the biggest things I've had to adjust to with living in New York is that the produce goes bad.
Seriously.
Fruits and vegetables in Alaska are flown in. Meaning they are picked early and chock-full of preservatives to make sure they survive the flight and grocery shelf time. I've sat on avocados for 2 weeks waiting for them to ripen.
That's not the case in NY.
It still surprises me when my bananas turn brown after 2 days.

I'm learning the art of using up rapidly fading produce, fast.
I'm learning the art of the kitchen sink salads, stir fries and....


(Kitchen Sink) Spinach Hummus

-2 c chickpeas (or 2 15 oz cans)
-Leftover Spinach (or leafy greens, roasted red pepper, roasted onions etc...)
-2 tbsp tahini
-1/2 c pine nuts- toasted if you have enough forethought
-6 cloves garlic- see above.
-Olive Oil
-Cumin, black pepper, salt, cayenne, paprika, chilies, sun dried tomatoes, feta, cilantro, caramelized onions, whatever your heart desires and needs to get used.



-(if you are starting with uncooked chickpeas- soak overnight, boil in water for about an hour, cool).
-Put everything in a food processor. Blend until smooth. I like to use cayenne and paprika to kick it up a notch. Use within 3 days or freeze.

Note- make sure the garlic cloves get blended in or face the wrath of your co-workers the next day when you eat a whole one.

I finally gave a listen to The Shins new album, Port of Morrow. 

Like everyone else, I was a fan of The Shins in college. I went to the capital of easy listening, where people slack lined, long boarded, smoked bowls in the arboretum (not a euphemism) and listened to Dave Matthews like it was their job.

This is posted on the un-named schools website. 

Unsurprisingly, The Shins were very popular and in an attempt to be "cool" I jumped on the bandwagon. I wanted to shun the bluegrass, folk and klezmer music upbringing (with some Sound of Music to nurture the budding theatre nerd) and "get with the picture." I wanted to talk about seeing The Shins at the Gorge during Sasquatch and discuss how excited we all were to go camp for 3 days, with 80,000 people to see them again next year. 

I desperately wanted to be a part of pop culture and The Shins were my gateway. 

Being at this meant you were cool. 

I gained clarity in leaving undergrad, embraced my "local-yokel," back-country, frontier-esque upbringing and let go of The Shins. They were just a little too twee, too emo and too indie for me. I shunned The Shins and embraced the bluegrass. 

So when I saw they had a new album (and I just figured out how to use Spotify), I decided to give them a second chance. 

Still not doing it for me. 

They sound exactly the same, in style and in each individual song. There's nothing new and I don't feel the urge to sing along and cry (because that's what everyone does with The Shins..right?). 

I'm sorry to any Shins fans. But seriously!? Seriously. 

But... If I ever decide to try and embrace the long-boarding, rock climbing and drinking on the dorm roof to avoid the RA's lifestyle again, I might give them a 3rd chance. 

In other news. I saw Andrew Bird, unplugged and live on WNYC's Soundcheck this past week. 

A. Dream fulfilled

B. Inner fan girls (all of them) are running rampant

C. I can die happy

D. In no way am I hip enough to meld into this audience base here. But I'm now okay with my "I'm not from here" persona. 

You can listen and watch the webcast here

"I know we just met, but will you marinade me?"

I have a confession.

I've been vegetarian for about a year now, which is all fine and dandy (it's a lot easier in NY. Vegetarian in Alaska means you only eat fish).

But sometimes I really really miss steak.
There is nothing in vegetarian land that stands up to a juicy rib eye (still mooing, if possible).

But that doesn't stop me from trying to find one.
Hence....

Cauliflower steaks with olive relish and tomato sauce (Adapted from Bon App)
Serves 4

1 large head of cauliflower- trimmed, cored, leaves removed etc.
1/2 c black olives, diced
3 sundried tomatoes- slices
3 1/2 Tbsp olive oil
2 Tbsp parsley- chopped
Salt
Pepper
3 garlic cloves
2 plum tomatoes- cored and quartered


-Slice cauliflower into 4 1/2" "steaks." There will be loose ends that fall apart. Save these, finely chop them and put in a bowl.
-In said bowl, throw in the olives, sundried tomatoes, 1 Tbsp oil, parsley and lemon juice. Mix, season the relish with salt and pepper.
-Preheat oven to 400. Heat 1 Tbsp oil in a large skillet over medium high heat. Working in 2 batches, cook the cauliflower steaks until golden brown, about 2 mins per side. Add 1 Tbsp oil between the batches. Transfer steaks to a large rimmed baking sheet, roast the cauliflower until tender, about 15 mins
-Return the skillet to medium high heat, add garlic cloves and tomatoes (cut side down). Cook until tomatoes are browned, transfer to the baking sheet in the oven (can place them on top of the cauliflower) and roast until tender, about 12 mins.
-Transfer garlic, tomatoes and 1/2 Tbsp oil to a blender. Blend until smooth.
-Put cauliflower steak on a plate, put relish and sauce on top. Pretend it's a cow.

All you young'uns talk about something called THE HUNGER GAMES.
I've been able to glean that it's about kids killing each other.
Because that's what we want our youth growing up with.

The soundtrack though....
It's futuristic Appalachian music. And that is the best description of my musical leanings I've ever heard.

Carolina Chocolate Drops, Neko Case, The Decemberists... it's almost too good to be true.
Almost is the key word, it also features work by:
Taylor Swift
Kid Cudi
Maroon 5 (yeah...they're still around).

So touche Hunger Games. I really can't make up my mind about you.

ALSO!
Guess who has two thumbs, speaks limited French and is going to see ANDREW BIRD next week!

THIS MOI.

You’re spicier than Sriracha

I've had 4 separate people send this to me in the past week. 

It's how I try to live my life. 

Keep an eye out for some upcoming Sriracha recipes.

Is that a bulb of fennel in your pocket or are you just happy to see me?

Will you let me be the avocado in your turkey sandwich? 

Are you into salads? Because I think I'm falling in lovage.

I have a million of these.


Quinoa, Fennel and Pomegranate Salad
From Chef Yotam Ottolenghi

1/4 c (+ 1 Tbsp) olive oil
2 medium fennel bulbs, cut lengthwise into 1/4" thick slices
Kosher salt
black pepper
2 Tbsp lemon juice
1 1/2 tsp ground cumin
1 1/2 c quinoa
1 lemon
2 Serrano chile's- seeded and chopped
1/2 c chopped fresh cilantro
1/2 c chopped fresh mint
1 Tbsp chopped fresh dill
1 c pomegranate seeds

-Heat 1/4 c oil in a large skillet over medium heat. Add fennel, season with salt and pepper. Cook, stir occasionally until fennel is tender and lightly golden, about 10-12 mins. Stir in lemon juice and cumin, cook for 1 minute. Season with salt and pepper and set aside.
-Bring quinoa and 3 c water to a boil in saucepan. Cover and simmer for 15 mins. Remove from heat, fluff with a fork and dump in a bowl.
-Using a small sharp knife, cut the peel and pith (the white stuff) from the lemon, break apart the segments and cut between the membranes to release the meat; similar to peeling a grapefruit (If you have any cuts on your hands...consider yourself warned).
-Add lemon, remaining juice, 1 Tbsp oil, fennel, chile's and herb to the quinoa bowl. Toss, season with salt and pepper and sprinkle with the pomegranate seeds.

My Love Letter to Andrew Bird

Dear Mr. Bird, 

Here we are again, BREAK IT YOURSELF is a masterpiece. You've created an album that makes me cry, laugh, think and dream at the same time. 

Like a fine wine, your songwriting abilities only get better with age. Your vocabulary puts me to shame. 

You're layered like an onion, but you invited us into those layers, tasting a little bit of your world. 

Plus, you live on a farm and I think that's pretty swell. 

Plus (and you know this), you were on the COLBERT REPORT the other night. And that's pretty awesome too. 

Your adoring fan, 

Hannah

PS- (you know this too) you whistle like a mother. And that's pretty cool too.