To be this witty....

If I were so clever, I'd welcome all telemarketers...

Brushes with Fame

Who have you met that's famous? Or even semi-famous?

My favorite brush by far is Ricky Martin. Am I glowing like a freak in these pics or what? I only waited 22 years for that. The thing that sticks out to me was that Ricky was goofy. Very funny, playful, and full of pranks. I remember him arguing with me that he didn't believe I was the same age he was, so he demanded some ID. He was also drinking a huge Starbucks coffee, I believe which was called "Vente Vanilla Latte Non-fat". Met him twice. Sweetheart!

Others, which pale in comparison are:

• Morris Day (what an a-hole) on Dance Party USA
• Shanice (I Love Your Smile)
• Cole Hamill (Phillies) - He was at Coyote Crossing. We didn't want to bother him, but other jerks had no problem interrupting the poor guy's dinner.
• Lidia Bastianich! Loved her, what a gentile woman. Met her in her restaurant, Felidia.
• I see Bam Margera a lot in WC, but never met him. No desire to.
  

I think that's it. If I remember anyone else of note, I'll be sure to update.

And YOU??

This post inspired by: That Blue Yak :)

I <3 Coach

I don't get much into fashion as I should, but I do love Coach apparel! Here are my new, sporty, polarized sunnies!

A Taste of Olive

Yay for this place. It just opened and I visited today. All homemade Italian olive oils and vinegars, in huge vats, there for the tasting (and buying!)

3 bottles for $21, anything you want! After much consideration, I decided (which is almost an impossibility for a Libra) on:

• Mission EVOO (light enough for cooking, and flavorful enough for a salad or dipping)
• Apulia EVOO (more olivey oil, better for dipping)
• Fig Balsamic Vinegar

Mixed the Fig Vinegar and Mission EVOO for a REALLY flavorful bread dip, and I put this on my salad too. SO good!

There is nothing like a quality EVOO.

A quick and cheap din-din.

Flank steak ($8.99/lb ...woo!)
Fingerling Potatoes ($2.00 a basket)

Score at the Farmer's Market.



There was a salad in there somewhere, too.

Another Pappardelle Bolognese

This one followed straight from Lifeflix. My sauce turned out very "meaty"...I'm sure as I reheat the leftovers, I can juice it up somehow...but it made a lot!



It all started with a mirepoix.

Seafood in a Tomato Broth with Saffron

I borrowed this idea from my girl over at Lifeflix!

Substitutions:
Used TJ's mashed garlic cubes
I used clams instead of mussels.
Omitted flounder. (Just used tuna, clams, and scallops)
Added a pinch of saffron
Served with TJ's Tuscan Pane bread (toasted) to mop up the juicy goodness.

Vote for Berry!

My good friend Berry Woodrow is in a commercial that her friend produced. Right now, it's in a contest and it needs your vote! Ain't she the cutest thing?

VOTE 5 STARS HERE!

Basic Ricotta Gnocchi

• 1 lb whole milk ricotta
• 1/2 cup fresh Parmigiano-Reggiano
• 1 to 1/2 cups unbleached all-purpose flour
• 2 teaspoons salt
• 1 large egg, beaten slightly in small bowl

Combine all ingredients in a large bowl, except 1/2 cup of the flour. Mix together with hands until it forms a ball. Put dough on a wooden board and sprinkle with the remaining flour, and knead until no longer sticky.

Break out into small balls, about a handful. Roll into strips, and cut into 1-inch pieces, then roll with thumb on gnocchi board (optional).

Sprinkle with flour and spread onto a platter until ready to boil.

Cook in boiling water until floating. Doesn't take long at all.

Again, no excuses! All you need is ricotta cheese. I know you have the rest in your possession!

Pasta with Peas, Prosciutto and Cream

• Fettucini or your favorite pasta. (I usually make with Basic Ricotta Gnocchi)
  
• 1/4 lb fresh shelled peas or a 10 oz package of frozen tiny peas, thawed
• 4 tablespoons (1/2 stick) butter
• 1 medium yellow onion, finely chopped
• 4 oz prosciutto, cut into thin strips from a 1/4 inch thick slice
• salt and freshly ground black pepper
• 1 cup heavy cream
• 1/2 cup freshly grated parmigiano-reggiano cheese

If using fresh peas, cook them in boiling, salted water, until tender. If using frozen peas, thaw them. Drain and set aside.

Pour 4 quarts of water into a large saucepan or pot and place over high heat.

Melt the butter in a large skillet over a medium-low heat. Add the onion and cook until it has softened and turned a rich golden color. Add the prosciutto and continue cooking, stirring: 1-2 minutes.

Raise the heat to medium-high and add the cooked fresh peas or the thawed frozen ones. Season lightly with salt and black pepper (remembering that the prosciutto is already salty) and cook, stirring occasionally, for 2-3 minutes.

Pour in the cream and cook, stirring frequently, until it has reduced by half. Remove the skillet from the heat and set aside.

When the water for the pasta is boiling, and the sauce is off the heat, add 1 tablespoon of salt to the boiling water and drop in the pasta all at once, stirring well.

When the pasta is cooked al dente, drain it and toss it with the sauce, adding the grated cheese. Taste for salt and serve at once.

Gotta do whatcha gotta do.

So I stored my recipe books in the POD and I can't get to them very easily, without making a trip to NJ. I've missed them, and been trying to make my favorite things by memory, and sometimes that just doesn't cut it.

Anyhoo. By a stroke of luck yesterday, I came across a recipe book from Biba Caggiano (not the same one I had, but close!) in an old book barn. The book had her basic ricotta gnocchi recipe in there, but I didn't necessarily want the book, since I already have one...just can't get to it!

So, I whipped out little Pearly to do some naughty work.



Haha!! Blurry, but I can make it out. Thanks Pearly! I heart you.

Carnitas with Brussels and Crispy Potatoes

Cooking is about the only thing keeping me sane these days. Lilly loves brussel sprouts and broccoli (they are the only 2 greens I can get her to eat!) so I try to incorporate them into many meals.

Brussels:

Cut in halves, spread in glass pan. drizzle with EVOO and season with salt and
pepper. Oven at 425, roast til crispy. (Also yummy with a little fresh lemon if you have it.)


Crispy Potatoes:

• 1 lbs red potatoes
• chopped fresh rosemary
• 3 tb EVOO
• 2 tb Canola oil
• Sea Salt

Roast potatoes and rosemary in oil at 425 for 1 hour, turning every 10 mins.
When crispy remove, and toss with salt. Serve immediately!

Carnitas:

• 1-2 lbs Pork tenderloin
• 1 lite beer (I used almost a full bottle of Miller Lite)
• handful chopped cilantro
• 4 frozen garlic cubes (or fresh)
• 1 whole poblano pepper

Slap it all in a crockpot and turn on high for 4-6 hours.
Great served on soft tortillas, with queso fresco.