Cooking for Leisure (and PANIC)

A food blog for those who enjoy cooking, but also freak out about calories, fitness and finances.

[cookingforleisureandpanic]

Matcha Moment of Mindfulness

“Enjoy your dreams coming true.”

“Fall is the season of change.” (This is a direct quote from my new favorite Soul Cycle instructor… yes, readers…I am drinking the Soul Kool-Aid…hard.) The weather is changing, the light is changing and we are changing; buckling down to fulfill the big dreams and wild aspirations that our months of summer bliss awoke deep inside our hearts.

Or if you’re more like me, Fall is just a chance to continue to panic about all the same issues that never seem to completely get resolved…but instead of being drenched in a layer of sweat, you’re nestled inside a big wool sweater that makes you feel as safe as a single garment is capable of doing. My god, why is life so hard?

Maybe because the changes that happen in our minds, in our hearts and in our relationship to the outside world do not follow nature’s reliable timetable (even Mother Nature’s clock has been a little skewed these last few decades!). They are not as obvious as the changing of the leaves or the drop in temperature. Sometimes, we don’t even know we are living in an entirely new stage of our lives until it has almost run its course. I’m finding that I don’t even recognize the times when I am right smack in the middle of accomplishing a major lifelong ambition; something I’ve had on my list of goals New Year’s Eve after New Year’s Eve.

With all that in mind and to honor this season of change, I’ve paired up with Change Chai to bring you Matcha Moments of Mindfulness. Over the next few autumnal weeks, I’ll be sharing recipes made with Change Chai’s delicious Matcha and offering some food for your thoughts as well as your bellies. Hopefully, you’ll take a rainy Sunday afternoon to prepare one of these delicious items and use these mindfulness musings to stay present as you enjoy the fruits of your labor.

For this first round, I baked a Matcha Chocolate Banana Bread (gluten-free!) and sat down with a great friend to ponder this idea of “enjoying your dreams as they are coming true”. A pristine statement from a wonderful mentor that I received just as I was moving to California to study at the Old Globe Theatre. At that time, I was overwhelmed by the amount of change in my life, the stress of moving across the country and all of the unknowns that were waiting for me on the West Coast. Yet with that simple phrase, she reminded me that what I was really doing in that moment was not moving or falling apart at the seams; it was achieving my dream of going to study/perform Shakespeare at the highest level. Of course, when I’d been wishing for this on a shooting star, I didn’t envision the student loan applications, the new immigration complications or the lugging of heavy boxes that would be required to achieve this goal. And I was unknowingly allowing those things to swallow the essential fact that one of my biggest dreams was in the midst of coming true.

As we move along the road of life, we bring our emotional baggage along for the ride. It doesn’t just drop away as soon as we’ve achieved that thing we thought would always make us happy. And if we aren’t paying enough attention, we may miss the moment to celebrate and soak in what that previously imagined reality actually feels like!

So dear readers…as you place a thick slab of salted butter on your matcha banana bread, think about what in your life you are achieving RIGHT NOW. What accomplishment have you spread with such a heavy layer of panic that you’ve completely killed the taste of its success?

Now, reclaim it. It’s yours. You did it. So cut yourself another slice of loaf and bask in your culinary (as well as your personal) achievement. Cheers to change!

MATCHA CHOCOLATE BANANA BREAD

¾ cup of chickpea flour

½ cup of almond meal

½ cup of oat flour

¼ cup of baking powder

1 teaspoon of baking powder

½ teaspoon of baking soda

½ teaspoon of salt

1 tablespoon of Change Chai Matcha

2 large eggs

½ cup coconut sugar

3-4 very ripe bananas

½ cup of sunflower oil

1 teaspoon of vanilla extract

¾ cups of dark chocolate chips

Preheat the oven to 350 degrees F. Grease and line a 9x5 loaf pan with parchment paper. In a medium sized mixing bowl, mash the bananas into a thick purée. Whisk in the eggs, coconut sugar, oil and vanilla. Add each of the dry ingredients and mix well with a rubber spatula until combined. Fold in the chocolate chips.

Pour the batter into the prepared pan and bake for 45-50 minutes (until a cake tester comes out clean). Cool in the pan for 20 minutes and then remove to cool completely on a wire rack.

Warning: You will get a little matcha caffeine buzz even though the tea is cooked into the loaf! Thus, I suggest pairing this bread with an herbal tea to keep your mind mellow as you muse about all your many achievements to date!

*Based on a recipe by Lindsey S. Love in her fantastic cookbook, “Chickpea Flour Does It All”

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WHAT TO EAT WHEN YOUR BANK ACCOUNT IS ON DIET

When your bank account has decided to lose whatever extra padding you may have been encouraging it take on or when it prefers the economic equivalent of the “waif-like-heroine-chic” look, YOU still need to be properly fueled! This is where the rice and beans diet has long come to the rescue of the monetarily deprived. I took this classic, inexpensive combination and created what I call my POWER BOWL. It’s stuff that I can cook in under an hour and eat for over a week! Plus, just throw it in a Tupperware when you’re on the run and no refrigeration is required. I’m eating one here on the steps of the majestic Public Theatre in downtown Manhattan. Has a few bits of roasted sweet potato, some brown rice, kale and avocado ever looked so sexy?

Here’s what you need and how to make it. I’ve listed the items in the order you should prepare them in to have everything ready to enjoy at the same time. Get power back over your bank account and its ever-shrinking ways TODAY!

SHOPPING LIST

1-2 large sweet potatoes

Medium yellow onion

Olive oil

One head of garlic

1 cup of brown rice

Butter or coconut oil

Bunch of kale

Cumin

Red pepper flakes

One can of black beans

Avocado

ROASTED SWEET POTATO

Set your oven to 400 degrees. Chop a large sweet potato into 1/2 inch cubes (ish) and quarter a medium-sized yellow onion. Toss everything in 2 tablespoons of olive oil and sprinkle with sea salt. Cook for 35-40 minutes until the onion has started to crisp around the edges and the sweet potato is tender.

BROWN RICE

Once the veggies are in the oven, bring 1 cup of brown rice + 2.5 cups of water + 1 tablespoon of butter or coconut oil + a pinch of salt to a boil. Then reduce heat to low, cover and simmer until rice is cooked (generally 25-30 minutes).

*Take a small break here to check your phone and email*

SAUTEED KALE

Heat 2 tablespoons of olive oil in a large frying pan over medium-high heat. Add 2-3 cloves of minced garlic and cook for one minute. Add a roughly chopped bunch of kale (or other leafy green) and 1/4 cup of water. Cover and simmer for 5-7 minutes until the kale is tender. Season with salt and pepper to taste.

REFRIED BEANS

While the kale is cooking, heat 1 tablespoon of olive oil in a small saucepan over a medium flame. Add 2-3 cloves of minced garlic and cook for one minute. Add a full can of black beans (including the liquid) + a heaping teaspoon of cumin + a sprinkle of red pepper flakes + a pinch of salt. Using the back of a large fork, mash the beans against the sides of the pan to combine with the garlic and spices. As the beans heat up, you’ll be able to break them up more easily. Once you have achieved your desired level of lumpiness, lower the temperature and allow the beans to sit while you wait for the other components to be done. 

ASSEMBLY

Place a layer of brown rice on the bottom of a bowl. Top with a 1/2 cup of the sweet potato and onion mixture, followed by a nice serving of kale and finally a big dollop of refried beans. Slice a quarter of an avocado over top and enjoy! (If and when the beans start to run out, I sometimes like to add a fried egg for extra protein.)

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EASTER EGGSTRAVAGANZA!

After moving back across the country in the dead of winter, it felt appropriate and necessary to celebrate the springing of Spring this year! So I joined forces with blogger extraordinaire Jen of Linen, Lace and Love to get a bunch of adults in a room decorating eggs and enjoying semi-indulgent-but-still-safe-for-the-slim-consicous treats. Jen did a fantastic job curating a table of crafting accessories; there was no shortage of glitter and stickers to make my late-twenty year-old heart sing! We toasted with champagne punch served in flutes dressed as Easter Bunnies (never underestimate the magic of a well-placed cotton ball!) and one VIP child was allowed in to remind us all of the wonder that painted eggs can illicit. 

Now, I’m sure you want to know more about the menu! I curated my recipes to make sure people of all dietary restrictions would have something to nibble on and to celebrate big, bold Spring colors. Frittata muffins with an assortment of vegetables and fresh herbs seemed like a perfect protein (if you are decorating eggs, you may as well also eat some!). A wonderfully photogenic Goat Cheese and Beet Terrine served as a savory side. For dessert, I made this Vegan Carrot Cake with Coconut Frosting that always garners tremendous praise. It’s as moist as a cake can get and when covered with creamy frosting, your inner Easter bunny will be jumping for joy! Rounding out the menu was my Hella Healthy Chocolate Mousse. To be honest, I just can't serve a meal without chocolate being involved. And with this gluten, dairy + refined sugar-free dish on the table, no one had an excuse to turn down dessert! And shouldn’t we all have sweets on Easter?

Now go hard-boil some eggs and get decorating!

PS: This menu was also designed to be affordable for the chef! If you already have a couple of the more expensive items on hand (like coconut oil), you should be able to manage all these dishes without breaking the bank. It’s always best to keep financial panic out of a leisurely holiday activity like egg decorating. Too much tension and you might crack the egg! 

FRITTATA MUFFINS (makes 24)

16 eggs

Two bell peppers, one red and one yellow, diced

4 scallions, thinly sliced

4 garlic cloves, crushed

1 zucchini, grated

3 tablespoons of chives, chopped

1/4 cup of chopped basil

5 slices of black forrest ham, diced (optional)

Preheat the oven to 375 degrees. Line a muffin tin with paper cups, or grease with butter/oil. This recipe makes two-tray’s worth so you will have to regrease or line in between batches.

Crack the eggs into a large mixing bowl and beat with a fork. Add all the remaining ingredients, then season with salt and pepper. I added the ham to half the mixture which allowed me to make 12 vegetarian and 12 meat-friendly muffins. 

Scoop the egg mixture into each cup, filling it to just below the edge. Bake in the oven for 12 minutes. Change your oven setting to BROIL then return the tray to the oven for 1-2 minutes. You are looking for a nice, crisp top so the frittatas are entirely cooked. Remove immediately from the tray and allow to cool briefly before serving. The frittatas will taste great at room temperature and keep well in the fridge should there be any leftover. 

** This is also a great recipe to make on a Sunday and enjoy all week as an easy lunch-on-the-go!

HELLA HEALTHY CHOCOLATE MOUSSE

For a crowd:

4 frozen bananas (the night before making this dish, slice the bananas, lay them in a tupperware lined with parchment paper and freeze)

4 ripe avocados

1/2 cup of honey

3/4 cups of cocoa powder

4 teaspoons of lemon juice

4 teaspoons of vanilla extract

A healthy sprinkle of sea salt

Blend all the ingredients until smooth. Adjust to taste by adding more honey or salt. The recipe can be cut in half if you have a smaller blender or want to enjoy with a more intimate group. Also makes a great breakfast with a sprinkle of dried fruit or fresh berries and toasted nuts!

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ROASTED VEGGIES (THE POOR MAN’S BACON)

There is really nothing more comforting, addicting and perfectly suited to eggs than bacon. But when you are on a budget (mainly because you blew your food money on a roasted pork dinner at a fabulous South American restaurant last weekend #noregrets), a baking dish full of roasted vegetables is an excellent substitute. And you get a lot more food per dollar spent. And it’s healthier. And there’s less chance of overcooking and crisping them into oblivion. So it’s really a win-win-win-win!

Although I once assumed that all people knew how to roast vegetables, a single male friend of mine recently put me in my place. Thus I’ve decided it’s worth sharing my foolproof recipe for delicious roasted goodness! Enjoy with a big bowl of grains such as bulgur or farrow and top with a fried egg. Great for breakfast, brunch, lunch and dinner!

First, select a colorful range of vegetables. I usually do a large sweet potato, a medium-sized red onion, a bunch of carrots (purple if available), large bowl of Brussel sprouts, and three yellow beets. Jerusalem artichokes are my ultimate favorite addition, but they are only available when in season. You should be able to keep your grocery bill around $10 for all the necessary veggies. You can also grab an herb such as parsley or rosemery to add in for extra flavor.

Preheat the oven to 400 degrees. Dice the vegetables into similarly sized pieces and place in a 9x13 baking dish. Sprinkle with olive oil and sea salt, then roast for 35-40 minutes until all the different vegetables are tender. I usually go until the onion has started to brown and crisp on along the edges so it’s almost caramelized. So delicious.

#letthemeatbacon #theycanaffordit? #thenletthemeatroastedveggies

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STAY-AT-HOME DATE WITH MY DUCK

Okay, I really wasn’t kidding about the year of duck. On Saturday night, I decided to stay home, read my horoscopes (I have a few different sources to consult), align my chakras and enjoy a homemade, grain-free duck dinner. I consulted The Art of Eating Well and discovered this delicious tamarind lettuce wrap recipe. Now a couple of confessions... I discovered an unopened pack of spring roll wrappers in my cupboard so these became grain-full Vietnamese style wraps. And I was overwhelmed by the idea of making a sauce so I just went with some Hoisin. Which, to be honest, is duck’s match made in heaven. 

So you can stay grain-free, get crazy and make the sauce... or cut some corners and adjust the ingredients to go with what you’ve got in the fridge. Basically do what you gotta do to put something in and around your duck so you aren’t just sitting there eating rich, tender meat and perfectly crisped skin like the Hannibal of poultry. 

On a less disturbing note, this recipe is great when you are on a budget. Recovering from holiday over-spending? Join me and let’s live together on various forms of fresh spring rolls for a couple of weeks. They usually consist of one slightly more expensive protein (such a shrimp, tofu, duck, etc) and a bunch of very affordable fresh veggies! More ideas on that topic HERE.

And here’s a link to those afore mentioned DUCK TAMARIND LETTUC WRAPS. Enjoy!

#mybrainiswrappedaroundduck #springrollsinwinter #justawomanaloneathomeeatingpoultry

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THE KING OF CAKES

My final baking adventure of 2015 was this decadent Cardamom Cream Cake from the New York Times. My lovely Mum showed me the recipe and I decided that crafting this delicate dessert would be the perfect way to spend the last day of the year! 

While grocery shopping for the key ingredients (ground cardamom and rose water), I met a young Iranian woman who noticed what I was buying and said that these two flavors are star players in her family’s favorite traditional dessert. Her’s sounded more like a milk pudding whilst mine was an all-American four-layer situation covered in multiples types of frosting. But like I always say when it comes to sweets.... go big or go home! (That’s also why I served my cake with pistachio gelato.)

To make your own version of this incredible recipe, check out Melissa Clark’s recipe on NYT Cooking. And don’t forget to add ice cream!

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GETTING READY FOR THE YEAR OF DUCK In the spirit of holiday giving? Maybe you want to contribute to my DUCKSTARTER Campaign! For two months, I have been dutifully putting a few spare dollars aside every now and then (that description should give you an idea of how good I am at savings plans) to eventually indulge in Momofuku’s Rotisserie Duck Dinner. Served family style with pancakes and all the other necessary Asian trimmings, this bird is oft mentioned and frequently photographed on all food-related platforms. My dear friend and fellow foodie, Steve Hu introduced me to it and it has become an object of obsession for us. We’ve discussed reservations dates/times endlessly and auditioned possible companions to see if they would properly appreciate some perfectly cooked poultry. As of now, no definitive decisions have been made about who will join us or when — contact me directly if you would like to be considered. Pre-requisites include being prepared to spend a pretty penny on your portion of the duck, but also to throw down for an order or two of pork buns.

Now I’m not sure whether I’m manifesting my own destiny here or if the world is just going duck-crazy, but since I’ve had Momofuku’s bird on my mind some other tasty duck dishes have crossed my path. Highlights include duck breasts prepared with a sous-vide cooker and served with homemade scallion pancakes, courtesy of the very same Steve Hu. And on my first night home in Montreal for the holidays, duck confit prepared by my father— this is a french tradition of cooking the bird in its own fat for a long time at a very low temperature. It is then quickly broiled and enjoyed with pickled onions, cranberry compote and a side salad. Both of these delectable duck meals are pictured above. 

Upcoming duck adventures in 2016 will include $1.25 duck buns in Flushing, Queens, a possible evening at Decoy in the West Village, many duck sandwiches at Vanessa’s Dumplings and hopefully, before the year is through, a Momofuku Rotisserie Duck Dinner. Here’s to having goals for the New Year!

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DRINKING MUD (or How I Embraced Smoothie Culture)

I used to think a smoothie for breakfast was a dieter setting themselves up for disaster -- a liquified assembly of healthy, but not filling foods that leave you starving for a whole grain within two hours. However, after two years of living in SoCal and trying to ignore a growing jealousy for how cool, thin and happy people seem sipping various colors of thick mud from mason jars, I have become a smoothie drinker. They are still not meal replacements, more like supplements when I need a snack before working out or on a morning when I woke up too close to lunch to eat a full breakfast. But before leaving California, I am forced to eat (or rather drink) my words and admit that I have become addicted to my homemade blended concoctions. Especially when eaten with a spoon like a slightly melted bowl of ice cream. Dessert or breakfast? Isn't it great when the lines get blurred.

Here is a recipe for my current favorite smoothie blend. I call it Char's Choco-Chia-Cherry Jar Juice. (I had to change alliterations midway through the name cause I couldn't think of "CH" synonym for smoothie...suggestions?)

I frozen banana 1/2 cup frozen cherries Large handful of spinach One tablespoon of cocoa powder Two handfuls of ice 3/4 cup of almond milk 1 - 2 tablespoons of whey protein powder (I usually get chocolate flavored. You can also leave this out and the smoothie will still be satisfying.) 1 tablespoon of chia seeds

Blend all the ingredients together until well combined. Add a little extra almond milk or a splash of water if you are having trouble getting the concoction to purée. Enjoy in a jar with a spoon and straw!

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SALMON AT SUNSET

When living the life of a SoCalian, a trip to Joshua Tree is a must. And considering my recent forays into meditation (including a short time spent as the only new member being groomed for admittance to a meditation-group-turned-cult...yes, I was the chosen one) it just felt like I had to get to this magical place before leaving San Diego later this month. So after sleeping in and making pancakes, I hit the road around noon. Not your typical schedule for an adventurer looking to make the most out of a day in nature, but hey....it's leisure, right? And this skim-milk skin of mine can't tolerate the desert sun midday anyways.

When I finally arrived around 2:30pm, I had a lovely chat with the perfect State Park ranger who talked me through all the key spots. I spent the remaining five hours of daylight driving through the park while listening to Neil Young and thinking how unfortunate it was that no one could see how cool I was being at that moment. 

I interrupted my driveabout on a few occasions -- I hogged a bench for a while at Key Views and ate a Bitchin' Bar, took a little cat nap on a hot rock (or should I say lizard nap) and enjoyed a delicious picnic at Skull Rock as the sun was setting. In anticipation of my trip, I had made a loaf of Adventure Bread from Josey Baker in San Francisco. This loaf is truly a gluten-free miracle. I enjoyed it with gravlax, sliced cucumber, fresh dill and a dollop of homemade creme fraiche. Could you ask for a better meal to enjoy solo by sunset?

Check out the recipe for the bread HERE and go enjoy an adventure of your own...sans gluten, sans refined sugar and sans panic!

#romanticmomentswithsmokedfish #memyselfandfreshdill #thenitgotdarkandiwasaloneinthedesert 

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LETS TALK ABOUT TUNA (...and Twitter)

Recently, I decided to go out on a limb and make a tuna confit, which basically involved slow poaching a piece of fish in seasoned olive oil. Under the master tutelage of Chef Ottolenghi, author of the cookbook gems 'Jerusalem' and 'Plenty', I thought I'd be able to tackle this fancy-sounding feat with little to no panic. However, I did not anticipate the alarming question of whether a single person could consume the amount of fish I was poaching in a safe amount of time. Oh, the woes of cooking for one!

So for the first time in my life, I turned to Twitter for reassurance and Chef Ottolenghi himself responded to my tweet. This was a humbling moment of social media success. Twitter connected this fledgling blogger directly to the test kitchen of culinary royalty. Unfortunately, what I discovered was that I had two days to ingest the entirety of my luxuriously prepared dish...which was suppose to be the main protein in my packed lunches for the next week...Shoot.

Now determined to enjoy my tuna ASAP, I removed it from the fridge and encountered yet another unexpected anxiety; my tuna looked too rare to eat even after its 24-hour resting period. Had my decadent experiment become a bacterial cesspool? I wasn't sure what to do or whether it was safe to consume. So resorting yet again to the inter-web, I consulted five other tuna confit recipes online, then ended up putting it back on the stove for an additional round of cooking and back in the fridge for more resting. Ultimately, I got my tuna to a place where I felt I could calmly enjoy it on a bed of lettuce with capers and a soft-boiled egg. And readers, let me tell you that it was delicious. And I finished it in two days, no sweat.

Despite these victories, the bottom line for this post is still: Do not confit alone. Make it with a loved one that will help you judge its readiness and consume it in a timely manner.

#fearswhilepreservingfish #willisurvivethisrecipe #atleastifidieidiealone

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This breakfast is my secret weapon. In my opinion, it is the easiest and cheapest way to have a sweet, guilt-free breakfast. You can use leftover rice of any kind and toss in whatever dried or fresh fruit you have on hand. It's like finding the perfect pair of jeans... No matter what you dress this basic porridge up with, you can be confident that you will look and feel amazing after consumption! 

BROWN RICE PORRIDGE

1 cup of rice (I like to use short-grain brown rice, but black rice makes a more exotic looking dish!)

1 tablespoon of coconut oil or butter

Dash of salt

1 cup of milk (almond, soy, coconut, a combination, whatever you prefer)

1 teaspoon of cinnamon

1 teaspoon of vanilla extract

1 mashed banana or 2 tablespoons of maple syrup

In a medium saucepan, combine the rice with 2 cups of water, the coconut oil and salt. Bring to a boil, then reduce heat to maintain a gentle simmer. Cover and cook until the rice is tender - usually about 25 minutes depending on the type of rice you are using. The water should have fully absorbed by the time the rice is ready. If not, just add in a splash of extra water and continue cooking.

When the rice is done, add the remaining ingredients and stir to combine. If using pre-cooked rice, just start with this step. 

Let the porridge sit on low heat for about ten minutes to thicken. Taste for sweetness and feel free to add a little additional maple syrup or honey if that suits your fancy.

Ladle into serving bowls and top with dried fruits, nuts, coconut chips, fresh fruit, chocolate chips, extra cinnamon, bacon...wait, what? I've never actually done that... But now that it is occurring to me, I am dying for the idea.

#thispostwasntsupposetoinvolvebacon

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PALEO PUMPKIN PANCAKES AND PALM FRONDS!

Even in the never-ending sun of California, you can get an insatiable craving for the taste of Fall. And if it can come in the form of a gluten-free breakfast goodie than you are really winning at the game of life. 

Here’s my favorite recipe for guilt-free pancakes all year-round! They also work well for those on a budget and can be enjoyed for breakfast, lunch, brunch, dinner and on-the-go (if you skip the maple syrup, pretend they are bread and make them into a butter-and-jam sandwich... I know it sounds crazy, but it’s delicious).

PUMPKIN PANCAKES

Makes 6 large pancakes.

3/4 cups of canned pumpkin

1 ripe banana, mashed

2 tablespoons of melted butter, plus additional butter for the frying pan

4 eggs

1 teaspoon of vanilla

1/2 teaspoon of baking soda

1/2 teaspoon of salt

1 teaspoon of cinnamon or pumpkin pie spice

1/4 cup of chocolate chips for those who want to go big or go home on this one

OPTIONAL: If you have it on hand, throw in a tablespoon or two of coconut flour. But don’t break the bank by going out to buy some if you don’t have any hanging around the house already.

Preheat the oven to 300 degrees.

In a large bowl, whisk together the pumpkin, eggs, melted butter and mashed banana. Add the remaining ingredients and mix well.

Melt a half tablespoon of butter in a large non-stick frying pan. Ladle approximately a 1/2 cup of the pumpkin mixture onto one side of the pan. I usually try to get three pancakes frying at once. When bubbles start to form on the top side (usually after about 3-4 minutes), delicately flip the pancake over and continue cooking. It should feel like you are cooking a normal, gluten-filled pancake by this point. When they are well browned on both sides, transfer to a plate and keep them in the oven while you make the second round.

Enjoy with copious amounts of salted butter, sliced banana and maple syrup. Or whatever makes your pancakes dreams come true!

#fallflavorsinalandwithnoseasons #paleopumpkinpancakesandpalmfronds #howmanyPscanyoufitinatitle

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THE LADY WHO LUNCHES

I celebrated the launch of my blog with lunch! Get it? Launch...lunch? Okay.

I took myself out on a date to the much talked about, oft instagrammed and pint-sized Los Angeles bistro, Petit Trois. It was one of those "when you hear about something three times, pay attention" kinda moments (is that a real proverb? I live by it, but it's highly possible that I made it up). The night before my trip, I glanced through Bon Apetit which named Trois Petit as one of the best new restaurants in the country, then it came up on my Instagram feed as being the best burger in LA, and finally one of my favorite food bloggers raved about its omelette. So it was clearly an excursion written in the stars.

With only a bar and twelve counter seats along the opposite wall, I could barely squeeze onto my stool in my large brimmed, Carmen-San-Diego-out-of-San-Diego sun hat. Once awkwardly nestled between an immaculately dressed couple and another girl clearly on a food adventure of her own, I debated the age old question -- to carb or not to carb? Should I get the famed omelette that takes 30 minutes to cook or the double-decker cheeseburger very cleverly named the Gros Mec? My normal inner monologue started to run its wild course; "Burger or omelette? Or French Onion soup cause it's $6 cheaper? No, the burger will be more special. But the omelette will be healthier...oh, but it still has tons of cheese. But it comes with a salad and the burger doesn't come with anything! I could order a side salad though... I wonder if it is the same salad? Maybe it's silly to order salad at a place like this and it's $6...etc, etc, etc..."

Now, some truth telling: what I really wanted to order was the lobster dish they were preparing on the counter in front of me. Apparently it was for the dinner special and they were just tantalizing lunch-time eaters with those hefty chunks of lobster meat being tossed around in great swaps of aoli. I was going to post a picture of this forbidden dish, but truly it's just a very large Tupperware of mayonnaise next to a somewhat larger Tupperware of lobster and chopped vegetables. (If this appeals to you, message me privately and I will forward it to you. I do not judge when it comes to a person's preferred type of food porn to view. You need what you need.)

While photographing the access-denied lobster salad, a Gros Mec was plopped down in front of the gentleman to my left. The alluring fleshy shellfish was quickly overshadowed by the green eyed monster of food jealousy. I had to have a Mec. Immediately.

Once my order was in, the saga of the bread basket began. There was no question that I wanted one. I had read about the quality of the bread and butter at Trois Petit, truthfully I had come for it, and when the server asked if I wanted some despite having just ordered a burger I said, "Absolutely." About ten minutes later however, the basket had yet to arrive. Everyone around me had theirs, there were clearly panniers ready to be filled with warmed baguette, the waiter was not busy handling a temperamental customer or squelching a kitchen panic...so where was my bread? I started to freak out. Maybe the waiter didn't hear me right? Maybe he made an executive decision that I did not need the bread (am I looking puffy?) and was feigning slow serving skills to mask his judgment? I started to stare him down. Not just him, but also the maitre d' who had taken my drink order ("No thank you, just water"). It was me against them in this tiny sidecar-sized space. I'm not sure if they sensed it, but within two minutes the maitre d' leisurely dropped a nice, crisp chunk of baguette into a thin, silver wire basket and gave me just what I had been pinning for. The salted butter followed shortly thereafter and it turned out that it was all in my head. The service, the timing and the bread itself were all perfectly done. I was just experience P.G.I.P (pre-gluten-intake panic).

And then... the burger came in for landing. Praise, God, glory, hallelujah, Jesus and Mary. The menu doesn't list what contributes to this burger's singularity and culinary excellence, but I can guarantee the presence of some diced up pickles and a dark rich jus that oozed out of all sides, covering the plate and most of the lower half of my face. That, in combination with the misguided decision to wear dark burgundy lipstick while eating a Big Mec, led to my looking a little like a feasting vampire when I turned to chat with the young lady next to me. Luckily, she turned out to be a lovely former-actress turned wine connoisseur (I did not ask her for a bite of her omelette, although the thought did cross my mind). Our kindred foody spirits made it easier for her to forgive my alarming appearance and she even did one of those very kind, "Oh you have a little something...on your chin..." We now follow each other on Instagram and she is officially my first social-media-food-blog friend!

For those of you who are still tracking the salad or no salad panic from earlier in this post, I added the side of Bibb lettuce five minutes after placing my initial burger order. To be totally honest, it was the best thing I've ever done. Petit Trois is truly changing lives with those simple, yet divine, lightly-tossed lettuce leaves.

Bare with me...I know this post is turning into a novella, but the final chapter of this adventure to relay involved my to-go boxes. I decided about a quarter of the way through the burger that some of it was going home with me. I wasn't necessarily full, but I wanted to make the most of the bread basket which would not be making it out the front door (I draw the line on getting a bread basket packed up to go. Yes, readers... I have a line). So I left Petit Trois with two little brown boxes of leftover salad and a half Mec. An hour later, I ate a half of the half in my car. And took a selfie. I have learned in my brief forays on Tinder that the car selfie is a genre onto itself and decided that now was a good time to start accumulating some such images for my profile. Another hour later, after having sat at a bakery and refrained from ordering dessert, I finished the final quarter of the king of all burgers and polished off the now slightly wilting lettuce. It sounds a little sad, but let me tell you...it was heaven. All in all, it was a glorious afternoon of leisurely eating a top-notch meal that induced some small, but manageable panics.

#preglutenintakepanic #sufferingfrompgipfortwentyeightyearsandcounting #isthereacure

[cookingforleisureandpanic]

Last night, I opened the last show of my graduate school career on the Festival Stage at the Old Globe as a 1920s flapper living large in New Orleans, a  fanatical housemaid in love with a preacher man and a tuba-playing nun. 

And today, I am launching my food blog! What a weekend...Is there a planet moving out of retrograde? How are you doing, fellow Aquarians? Big projects coming to a completion and/or new things beginning to kick into high gear?

In the spirit of “Go Big or Go Home”, I made a Mississippi Mud Pie for the cast and crew yesterday (note how it is beautifully in tact in the far left corner with a card on top and everything, then devoured in the picture on the right). It seemed appropriate as the production’s Dance Captain to encourage some serious indulgence on opening night! We can worry about squeezing back into our costumes later.

The recipe is from my favorite non-vegan, gluten-full and sugar-filled cookbook, Baked Explorations. Check it out HERE.

Happy opening to the ‘Comedy of Errors’ and welcome to the world of Cooking for Leisure (and PANIC)!

#timetoshine #letseatliketheresnoshowtomorrow #ibroughtmyowndesserttothecateredafterparty

[cookingforleisureandpanic]

HOW I DO WHOLE FOODS 

Sometimes you end up in Whole Foods.  It just happens. Even if you are living on student loans and still paying back your 2010 tax bill in $25 monthly installments. Sometimes it's because of time constraints, geographical necessity, peer pressure, or because you actually have a craving for the dried mango that costs as much as a non-essential organ on the black market. That said, there is a selection of things at Whole Foods that I like to buy in very small quantities so as not to break the bank, but still feel like I'm treating myself to the finer things in life. Usually it's the dried strawberries covered in dark chocolate or the $19.99/pound dried tart cherries (clearly I have a dried fruit addiction and am willing to splurge for a high quality dose). Today I discovered a new luxury item after a very gracious gentleman behind the fish counter encouraged me to sample all five kinds of house smoked fish; the clear winner was the caramelized smoked salmon. Yes, it is $20/pound BUT a reasonable sized fillet came out to just $6 and was a wonderful addition to a cheaply assembled salad of arugula, fresh figs and avocado. I ended up with a meal that was under $10 and even kept a piece of the fillet for tomorrow. Actually, hang on...I'm eating some of that piece right now. It's so good. I can't stop.

Okay I stopped. 

Now there is a ridiculously small piece left that I will try to turn into a meal tomorrow. If that is even possible. 

There is no way this is a meal's worth of protein for a normally sized adult.

Should I just keep going?

Damn.

#tofinishthefishornottofinishthefish

[cookingforleisureandpanic]

It’s stonefruit season at the Farmer’s Market! Although choosing the proper pitted fruit on just the right day of ripeness can be a very stressful endeavor (there is truly nothing worse than bitting into a bad peach), I’ve been trying to make the most of these few glorious weeks. 

Here’s a gluten, sugar and nut-free way of enjoying whatever fruit is in season. Just make sure to plan ahead and get the first couple of ingredients soaking the night before. Now, don’t let the word “soaking” stir you up into a frenzy: it’s an easy and quick process you can do in less than a minute right before you hit the sack!

#dontfreakoutcausethisrecipemakesyoudonsomethingthenightbefore #youcanhandleit 

MORNING MIXTURE (OTHERWISE KNOWN AS MUESLI)

3 tablespoons of buckwheat groats

1 tablespoon of sunflower or pumpkin seeds

1/2 teaspoon of cinnamon

1 teaspoon of maple syrup or honey

One heaping tablespoon of your favorite yogurt

A palmful of dried cherries 

Fresh fruit

Before you go to bed, soak the buckwheat groats and seeds in 8 tablespoons of water.

In the morning, rinse and drain the groat and seed mixture. Add in all of the remaining ingredients. Mix well and enjoy! 

NOTE: Play around with your favorite combination of add-ins. Tart cherries are my favorite dried fruit of the moment, but a sliced Turkish apricot pairs well with fresh blackberries. Throwing some coconut chips or nuts in there can also be fun. Just make sure you’re not overstepping your “good” fat quota for the day!

**Adapted from Helmsley + Helmsley, The Art of Eating Well

[cookingforleisureandpanic]

Sometimes you’re on a second date, you ask for the dessert menu, the waiter winks at you and says, “Oh! It’s on its way...” 

Then this arrives...

I hope whoever I eventually celebrate five years with will know enough about me to pre-order a normal size serving of dessert. (The guy I was on the date with asked for some vanilla ice cream after this arrived...a man who likes things a la mode....promising.)

#wrongtable #illtakeitcauseitsfree #whyisitthesmallestpieceofcakeknowntoman