Manger Avec Moi

Hellllloooo my darlings! I know, I know. It's been waaaaay too long. But I was on vacation for a week (vacay pics to follow), and I had several bracelet orders to fulfill. And now I'm back... isn't that really all that matters? I've been trying to cook a bit more, so I thought I'd jump right in with some tips from your resident gourmet goddess... That's me, in case you missed the memo. Let's dish:

1. Love fresh garlic? I do. I put garlic in everything, and not to keep the vampires away... I just love it. I used to buy the jar of minced garlic, but then noticed that the cloves themselves are so much cheaper. But peeling and mincing every time you want to cook something is SO annoying! Well, I have the perfect solution for you. You'll need a food processor or chopper, but it's a cinch, and keeps ready-to-use fresh garlic at your fingertips. Buy several cloves of garlic, peel them all at once, throw them into the food processor, and chop to the desired consistency. When done, scoop all of the minced garlic into a freezer bag, and run your hand over it to flatten (make sure to get all of the air out). Pop into the freezer, and you're done! Now, anytime you need some fresh garlic (which is almost always for me), all you have to do is break off a chunk, and throw it in the pan! I've been cooking out of the same bag of garlic for at least a month now. Totally worth it, and still cheaper than buying the pre-minced!

2. This tip is for my readers who live in apartments or have limited yard space, but want to have a go at growing their own herbs and veggies. You know those big, multi-purpose plastic bins? They're not just for storing sweaters during the summer! You can use them as your own little garden boxes on balconies or decks, and plant all kinds of goodies to have readily available when you're having a Julia Child moment. Make sure you buy the larger ones that are at least 8-10 inches high, so your plants have room to grow. Also make sure you use a good quality potting soil, plant the seeds no more than 2 inches below the surface, and make sure they get plenty of water and sunlight. We have a patio deck that gets great sun, so I recently started my own little garden. So far, I have scallions, chives, and Italian flat leaf parsley. Basil, cilantro, dill, beefsteak tomatoes and bell peppers are next on my list. This is the perfect planting solution for people with limited space.

Scallions and chives!

3. For those of you who do not have a meat thermometer, here's an easy way to tell if your meat is fully cooked: touch it. Press down on it with your spatula, and see how soft it is. If it is firm and presses back... It's probably done. You don't want to overcook any meat, because overcooking causes meat to dry out. Also, don't forget to rest your meat for at least 5 minutes after cooking! Just remove from the pan, place on a plate, and tent it with some foil. This process allows for the meat to reabsorb all of its yummy natural juices, aka FLAVOR.

 Well, that concludes the tips for the day. Check back soon for more from the REAL Atlanta housewife! xo

It's Groundhog Day!

Happy Groundhog Day, peeps! That pesky Punxsutawney Phil saw his shadow again, so it looks like Old Man Winter just can't get enough of us ... probably because it's been unseasonably warm, and he doesn't want La Niña to steal his shine. I feel it necessary to point out that since his [great-grandfather's] first prediction in 1887, Punxsutawney Phil has seen his shadow 99 times, signaling six more weeks of winter. Phil has only predicted the end of winter 16 times in history. Seems to me that maybe that is an indication that the groundhog malarkey is, well, hogwash.

Since the whole Groundhog Day thing is [possibly] just a farce (that continues, no doubt, just to keep that portly man in the top hat happy), I'm going to forget that it is whatever holiday that makes you live your day over and over again, and direct the focus back to Black History Month. It is, after all, the shortest month of the year (although this year, we get an extra day due to the leap year), so why should we have to share it with a stinking rodent that doesn't give a crap about his shadow OR winter? Let's move on.

Fun-filled fact of the day: On February 2, 1990, President De Klerk of South Africa lifted the 30-year ban on the African National Congress (ANC), the nation's leading anti-apartheid group. Additionally, he announced that the group's leader, Nelson Mandela, would be released from prison after 27 years. I know that Black History Month is an American thing, but this group - its principles, its opposition and its success, are something to be celebrated. So, I ask this of you:  today, instead of complaining about the six more [unseasonably warm and temperate] weeks of winter, let's all take a moment to be thankful for our freedom. Which is really perfect, because we all probably managed to overlook National Freedom Day yesterday! Ta-ta for now, my lovelies. Enjoy your day ... and your freedom. Peace and love!

YOU Are Possibly the Coolest Person I Know...

Hi, gorgeous! It's National Compliment Day, an unofficial national holiday, created by two imaginative New Hampshire natives Kathy Chamberlin and Debby Hoffman back in 1998. Time for a confession: I love compliments. Big ones, small ones, sincere ones, wholehearted ones, halfhearted ones, fake ones ... Who cares? I don't discriminate; any ego stroke is a good stroke, in my book. Perhaps that makes me a bit self-involved, but let's be real ... who doesn't like compliments?? Nice words make people feel good; they just do. So, do your part today. (You should actually probably try doing this every day, but let's face it, sometimes you just don't feel like being nice.) Tell somebody something that you like about them today - make someone smile. You just might get a compliment back ... in which case, you'll probably smile ... and smiling is good for the soul. See how it's all worth it? I'll lead the way:

You're good enough; you're smart enough; and doggone it, people like you!

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...if you don't care to make anyone else smile, but you still want to do something good for your soul - compliment yourself. You'll still probably smile. Just give yourself a look-see in the mirror and say, "Damn, I look good." I'll allow the vain self-indulgences today, but only because it's National Compliment Day. I'm pretty sure there aren't any rules. It's not like it's National Compliment Somebody Else Day. Until next time, my highly intelligent and strikingly good looking readers! 

Tips From a Gourmet Goddess

Today, I thought I would start a new series for this blog, entitled "Tips From a Gourmet Goddess," in which I share different recipes and foodstuffs that I love, so that you too can partake in them. But what makes me a gourmet goddess, you ask? Well, I like to consider myself a bit of a foodie (I'm not quite a hardcore foodie, because I draw the line at eating things like chicken feet and chicken hearts, or any random part of the digestive tract (because it smells probably smells like poo)) ... and I'm also a pretty decent cook (I would say I'm better than decent, but you would probably find it vain). But the real inspiration for the gourmet goddess title came from my hubs.

Here's the back story: I hosted my very first legit Thanksgiving dinner last year with 10 people. A night or two before Thanksgiving, the hubs called me from work with a random question: "Do you consider yourself to be a domestic diva, or a gourmet goddess?" My response? "Probably a gourmet goddess. I like to cook, but I'm not very domestic; I hate to clean." Well, flash forward to the hubby's homecoming from work, and lo and behold, he had a surprise present for me! I don't know about you, but I love surprise prezzies! (Who am I kidding? I just like stuff.) What was it, you ask? I'm sure you're waiting with bated breath. Well, C, being the thoughtful hubs that he is, remembered that I had complained about not having an apron (because I obviously need to protect my designer duds sweatpants when I am in the kitchen creating my culinary masterpieces); and since Thanksgiving was quickly approaching, and with it, the nine-hour long, ultra-tedious meal preparation, my oh-so-thoughtful hubs bought me one!

Note the already-lit gas stove in the back. See? Told you I was a gourmet goddess.

So, now that you know the back story on why I'm a gourmet goddess, let's move on to some tips, shall we? Today's recipe is the one I always go to for a fail-proof steak dinner that is sure to impress. If you like red meat, and you've always wanted to know how to execute the perfect "home" steak, this recipe's for you. Big thanks to Alton Brown of the Food Network, for always knowing how to make some Good Eats (and for creating this recipe). I'm only listing the directions for the ribeye, but an easy solution for the side is to just toss some asparagus spears with a touch of olive oil, salt and pepper, then spread out on a cookie sheet, and roast in the oven (while your steak is cooking) for about 10 mins, and voila!

Ingredients

• 1 boneless rib eye steak, 1 1/2-inch thick
• Canola oil to coat
• Kosher salt and ground black pepper

Directions

Place 10 to 12-inch cast iron skillet in oven and heat oven to 500 degrees. Bring steak(s) to room temperature. (I don't have a cast iron skillet, so I use a non-stick pan with metal handles that is approved for use in the oven.)


When oven reaches temperature, remove pan and place on range over high heat. Coat steak lightly with oil and season both sides with a generous pinch of salt. (I season my steaks ahead of time. Another good tip is to take your steaks out of the refrigerator at least one hour before cooking; it makes the meat super tender!) Grind on black pepper to taste. (I also like to add a dash of garlic powder and onion powder for good measure.)


Immediately place steak in the middle of hot, dry pan. Cook 30 seconds without moving. Turn with tongs and cook another 30 seconds, then put the pan straight into the oven for 2 minutes. (*Don't use a fork!* All of the juices will run out, and you'll be left with a dry steak. Nobody likes dry meat, amiright?) Flip steak and cook for another 2 minutes. (This time is for medium rare steaks. If you prefer medium, add a minute or longer to both of the oven turns.)


Remove steak from pan, cover loosely with foil, and rest for at least 2 minutes. (This allows all of the yummy juices to absorb back into the steak before you serve them. This is possibly the most important step of the recipe.)

That's it, folks. Now, put it in your belly! 

Give this recipe a whirl - if you're looking for a quick fix for dinner, or you're looking to impress a mother-in-law, current/future wife, or potential husband/man of your dream/future father of your future children - this recipe never disappoints. Happy cooking from your own resident gourmet goddess!

Until next time, my dears...

High Brow Art with a High-Yellow Broad*

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On Friday, the hubs and I spent the afternoon at the High Museum, exploring their Picasso to Warhol exhibit. It was our first time going there, so we didn't know what to expect.  What a pleasant surprise; the exhibit is wonderful! I was so impressed by the collection. They have some really breathtaking pieces on display, including several that would be recognizable even to the fine art novice. There are mobiles by Calder, oil paintings by Picasso and paper collages by Matisse. The styles range from Cubism to Fauvism to Pop Art; from the real to the surreal. For all of my Atlantans out there - if you have a free afternoon, and you haven't already been, I highly recommend that you pay a little visit to the High Museum. Parking was $10 in the campus garage; adult admission was $18 (Foursquare offers a $5 off coupon when you check in; Scout Mob should also have the same coupon). If art is kind of your thing, and you dig the museum scene, the High offers different packages that include unlimited admission, free parking and various other perks/discounts at the cafes and gift shops.

For those of you who don't live in Atlanta (i.e., a stone's throw away from the museum), I took pics of some of my favorites (because everyone should see a Picasso at some point in their lives) to share with you. I know, I know - SO thoughtful, right? I do it all for you, folks.

 

 

 

 

 

 

 

 

 

Please excuse the quality of the pictures. Taking cell phone pics when you have a perfectly good digital SLR collecting dust at home = epic FAIL. I promise to do better next time, guys. Mean it. In the meantime, go see Picasso to Warhol; it's only going to be around until April 29, 2012 ... so hurry up and go get yourself some culture, yo.

*The title of this post was taken from "Off That," from Jay-Z's The Blueprint 3. It shouldn't come as any surprise that Jigga loves fine art; he has spoken repeatedly for his love of the finer things in life. He has touted his Basquiat and Warhol pieces throughout the years; I've now seen exhibits for both of these artists. Thanks to my hip-hoppin' hubs for sharing this link, explaining Hov's love for fine art. Enjoy! Hip-hop is culture, too.