4.24.2014

Blogger issues...

Heads up... all of my photos are missing. I believe it is because I disabled photo sharing in Google+ not knowing it would strip them all from the blog. Hoping they will come back automatically and I do not have to manually apply them all... which would take forever.

It's things like this that make we want to just give up and not bother with things anymore. I just want to crawl under the covers right now... here's what my face looked like when I went on the blog today.

If I've learned anything from this I think it will be that I need to simplify how and what I post. Whether that be just uploading from Instagram or something else, I do not know. But I have to figure out something. In the meantime... I'll be replacing as many missing photos as I can. :o(


4.07.2014

ABC Kitchen Review

We had the pleasure of dining at ABC Kitchen over the weekend. A little bit about them:


ABC Kitchen with Jean-Georges
We are passionately committed to offering the freshest, safest ingredients, presenting a seasonal menu, that is locally focused and globally artistic, and  cultivating a healthy relationship on our tables and for the planet. ABC Kitchen & Michelin star Chef Jean-Georges Vongerichten invite you to enjoy our award-winning cuisine, curated in alignment with the farm-to-table movement.  Our menu is free of pesticides, synthetic fertilizers, insecticides, antibiotics, hormones, is GMO-free, and naturally and humanely sourced from regional farmers and fair trade cooperatives, celebrating community and the future of the slow food movement. Our atmospheric elements, under ABC Home curation, feature environmentally conscious stories, honoring the preservation of the arts and global sustainability.

I looked at this meal as a last supper in a way, because I will be embarking on a 60-day Summer "Get Fit" challenge starting TODAY. It was a great way to go out with a bang!

House Thyme Lemonade 

roasted fiddlehead ferns

line caught tuna sashimi marinated with ginger and mint

roast carrot and avocado salad, crunchy seeds, sour cream and citrus

red snapper with chilies and herbs, baby market potatoes and spinach

 roasted brussels sprouts with mustard vinaigrette

pan roasted diver scallops, cabbage, sunchokes and apples

cookie plate...


All of the food was incredibly fresh. My red snapper literally tasted like the ocean. The vegetables were perfectly cooked. For a decedent meal it all tasted very fresh, light, and nourishing.

3.18.2014

I am an Introvert...

It's been a while since I last posted. I've been busy planning things and just trying to get through this unmotivating winter. Looking for fresh starts and ways to kickstart my life up again right now. It's not easy, but I am trying. I hope to update you all soon on recent developments.

Today I want to talk about being an Introvert. I'm sure a lot of you out there are as well.  I want to describe how and why I am an Introvert, and how it affects my life. Maybe this will shed some light on how you are perceived too, or maybe it will shed some light on how you are perceiving Introverts like me. It doesn't boil down to shyness and self-esteem issues... those traits need not apply!

As an Introvert, I do not like crowds, small talk, social gatherings that include more than 4 people (especially social gatherings that include strangers), putting my personal life out there, bragging, talking about myself, talking on the phone, video conferences, and the list goes on! But as the years have gone by I have realized it's not because I am shy. I love my close friends and I have no problem being myself around them. I have no problem presenting ideas or public speaking (as long as I am beyond prepared!) I was also very much into performance art as a youngin' because playing SOMEONE ELSE was exhilarating. If I'm not myself, I'll let it all hang out with no problem. My "introvertedness" stems from a need for having all the facts, modesty, and not being afraid of being alone or needing attention as well.


photos here


The Facts
A couple of months ago I was on a shoot for a commercial (I work in TV) and one of the talent read me immediately. We were in a production meeting, the first time speaking with talent in person, and throughout the entire conversation I kept pretty quiet and took notes and jotted down questions and ideas. To many, this would seem that I am either not interested, have no idea what I am doing, am inexperienced, and/or have no business being there. It's quite the opposite as this talent pointed out. At the end of the conversation she said, pointing to me, "I like this girl, she sat here and just figured us all out." Brava, my dear - YOU figured ME out! I don't just talk so that I have a say in something, I don't just jabber because if I don't people will think I have nothing to offer. I also don't upstage people higher on the food chain. I am calculating. I draw diagrams, pictures, make lists, raise questions, write paragraphs all before I open my mouth. With whatever I am about to propose, I have my idea ready and questions already answered. Maybe I should have been a lawyer but what is perceived as shyness/inexperience is really someone who is crafting something, and they'll share when they have all the i's dotted and the t's crossed! I am not saying that people who speak their minds all the time are wrong. I'm just explaining why I act this way. Carry on how you carry on!

Modesty
I am not one to speak of my achievements. I don't boast about things that I've done or talk myself up. I usually don't even bring it up unless I am asked. I never one-up people, and I also like to have an air of mystery. I probably do this to a fault because sometimes you just have to share your accomplishments otherwise people will never know you have these talents or experiences under your belt. This is an area though that I really do not know how to improve. The thought of me talking myself up makes me gag!

Alone Time
I was an only child growing up and both of my parents worked until my mom got sick. Being alone never bothered me. I had my movies and my pets, and I acted out plays in my room and I was ok with it! I did a lot of growing up on my own. I had friends, hung out, played sports, participated in plays and other activities as well, but being on my own was cool too. This has created an interesting trait in myself in that I like to work alone on projects, and I like to partner up with people who are collaborative and share information with me. I think this Introverted trait in particular is the most versatile of all. I like to be around like minded people... just not for very long. :o)

Again, my point in this post was to share why I am an Introvert. We get labeled so many different things: angry, bitchy, shy, losers, uptight, negative, rude, weirdoes, mean, snobby, etc. We are not.... for the most part. There are some evil people out there no matter how introverted they are or not! :o)


Extroverts, I want to hear from you! 
What makes you one and what are the myths about you?

2.21.2014

Zucchini Noodles with Herb Sauce

Happy Friday! Last night was my weekly zoodle experience. Zoodles are just noodle shaped zucchini slices. You can make them with a julienne peeler or a spiralizer. I use a peeler, but I recently purchased this spiralizer and am waiting patiently for it. Will do a post/tutorial on that when I get it.

This is a great way to eat a "pasta" type of dish without the gluten and with less carbs in general. This recipe is also vegetarian but you can totally sub the beans for ground turkey, chicken breast, or any favorite protein. Salmon would be good too! The sauce in this dish is also amazing. Make it a staple sauce for any meal to top it with extra flavor. It could even be a salad dressing.

Zucchini Noodles with Herb Sauce
This is about 3-4 servings but in my opinion if you workout you can get away with more just by yourself!



Ingredients: 
3 zucchini or summer squash (pictured here is summer squash)
1 pint cherry tomatoes, sliced
1 pint sliced baby portabello mushrooms
1 can butter beans (or white cannellini beans)
handful fresh italian parsley
handful fresh basil
1-3 peeled garlic cloves (depends on your preference)
1 lemon, just the juice
olive oil
sea salt
ground pepper
red pepper flakes

Equipment:
julienne peeler or spiralizer
blender or nutribullet
large pan

The Herb Sauce:



In a blender or nutribullet (note: the bullet will make a creamier sauce) add in the fresh parsley, basil, lemon juice, garlic cloves, 2 tsp olive oil, salt, pepper, and pepper flakes to taste. Blend up until you get a saucy consistency. In a regular blender it might be a bit leafy but that's ok! Taste test to see if it needs anything to your liking- like more salt/pepper or more basil. Leave off to side.

The Veggies:
In a large pan heat 2 tsp of oil (or use spray if you are watching your fats). Add in the mushrooms and a little sea salt to get them going. When they start to get fragrant and brown, add in the sliced cherry tomatoes. When the liquid from the veggies starts to bubble, add in the beans and stir carefully as canned beans can break apart. Once the beans are heated through, add in your zoodles. Once again, stir carefully and combine all the veggies together. Only cook the zucchini for a few minutes until warmed through... you don't want soggy noodles! Now add in all of your herb sauce and coat the veggies. Let it once again all get warm and you are done. Remember to taste before serving in case you feel it needs anything. You can also top the meal with some extra fresh herbs and parmesan cheese.



Enjoy!