So has anyone noticed that you have a specific comfort food? I am finding that I have a specific genre of food that I am currently cooking and I think its because its homey, warm, nurturing and reminds me of my childhood. I have such fond memories of Italian food...lasagna for the holidays, marinara sauce and shellfish when we went to go visit the G-parents, baked ziti on cold winter nights, Italian seafood for Xmas Eve and I could go on and on. And I also remember that as I got older my Mom would make Italian food less and less, however she always seemed to sense when some homemade Italian food was necessary...to mend broken hearts from high school crushes, agony over life decisions or just to commemorate big events like college graduation, first engagement, etc. And of course there was my visit back home a few months ago...complete with homemade pizza that I will always cherish.

I have the fondest homemade pizza memories as a child. My Mom use to spend all day making homemade pizza and I remember when I was very little how excited I would be to help. For example, she would always let me put the dough in the bowl that was slathered with olive oil and I remember my little hands covered in oil and dough...thinking it was the neatest thing ever. I also remember her putting the dough to rise in the oven with a towel over it for hours on end....and me being so impatient as a kid to see how big the dough would grow when we took it out. And then the best part I got to punch down the dough once it did rise. During the dough process she would be cooking the marinara sauce on the stove...again for hours...and often times she would stack the gas burners because the lowest temperature on the stove was still too high to get the perfect simmer. The house would be warm, smell like sauce and the windows would start to steam as I sat at the counter often coloring, reading or just hanging out. Believe it or not I was a pretty laid back and content kid...hmmm wonder where that personality went. And I remember her assembling the pizza and although now she is much more creative with her toppings...back in the day it was always homemade marinara sauce and shredded mozzarella cheese. As a kid pizza to me was cheese pizza and only cheese pizza.

 Right now I am on an Italian food cook...not Italian restaurant...just realized that all of the food I am cooking right now is Italian. As you all know I made agnolotti last week, working on ribollita as we speak and I bought ingredients to make cookies and they are rosemary orange thumbprint tuscano cookies...definitely notice a theme. I guess there is something to be said about family food traditions, carrying on the torch and even when geography poses a challenge to physically being with your family you can remind yourself of those you care about and those who love you by embracing the food memories that stay near and dear to your heart. As I get older I continue to recognize and acknowledge the importance of family. For many years I was all about a career and my drive for success and accomplishments was the only thing that mattered. However, I am finding that I am 35 I am as far as I can go with my career, finished my education and successful in the eyes of many. Yet I am still searching and not completely fulfilled....I recognize now that there is more left to my story and I have not accomplished and achieved all that my legacy will be. I am starting to look back and recognize the gifts that were given to me by people along my journey and also to remember the sacrifices I made and those that I sacrificed to get to where I am today. I am at a place where my relationships mean the world to me and they are what keep me going and although I will never regret anything that happens in my life I do acknowledge that the people with whom I hold closest have not always been the priority they should have. I have much to learn and many to credit for teaching me, holding my hand and loving me through it all.

P.S. Dear knife fairy please come sharpen my knives or buy me new ones...tonight I had to battle with chopping pancetta for my soup and I am pretty sure it won.

So as you all know the other night I made Agnolotti with Artichoke Sauce. Ok it was pretty good, but I have to admit I think I enjoyed the wine even more than the food. But get this...this is how I know I am not really myself lately...I drank only half the glass. Call a Doctor because something is seriously not right with me or the world. I have already decided that I am ready for 2011 to be OVER because I am OVER it. Has anyone else noticed that a lot of people are just really having a challenging year? Mom, you are into astrology what is up with 2011? Is mercury retrograde for the whole year? My Mom always tells me that if things aren't going well its because mercury is retrograde...something to do with planetary alignment I believe...but not really sure since I have heard her say it for so long and I always laugh at her and have never really truly paid attention when she tries to explain it to me. I do know that you shouldn't sign contracts or travel or make large life decisions when mercury is retrograde. Oh wait I digress...

Ah yes agnolotti...well here is a picture of it...
It was very easy to make and was good leftover the next day...however it just wasn't a flavor burst in my mouth. It has lemon zest and juice in it and I didn't really care for the hint of lemon I would get every once in awhile. However, this is a good recipe to make in the middle of the week as it is fast and its good and it fills you up. http://www.foodnetwork.com/recipes/food-network-kitchens/agnolotti-with-artichoke-sauce-recipe/index.html

This week I plan on making Ribollita which is a soup that you can make in the slow cooker. As you all know I LOVE to take soup to work as leftovers for lunches so I thought this should be yum! And as some of you know whenever I feel a little out of sorts I eat soup. It was so bad when I was going through my divorce that ALL I ATE WAS SOUP...I was seriously out of control. One of the Sgts. I  worked with actually had to stage a soup intervention. He started off very supportive of my soup kick...I think he even made soup and brought it to work for me once....ahhh sweet...but then he let the shoe drop...is that the saying? I am so bad with sayings and I think its genetic because my Grandma and Mom are also horrible...we can jack up any saying...regardless of how common it is. Anyway eventually after a few months of a hell of a lot of soup, some weight loss, too many days of sweats (we didn't have to wear uniforms up north) he finally pulled me aside and was like seriously girl lets stop with the soup. As you can see 6-7 years later it was only a slightly successful intervention as I still eat a lot of soup...but not as much as I did for awhile and I do not wear sweats to work and my weight has been more consistent.

Hope everyone is having a wonderful weekend. I am feeling very blessed for amazing girlfriends this weekend. And I continue to be touched by people who provide me with support, guidance and laughter. And because you all know that I am loud I thought you all would get a kick out of the fact that a guy told us to "shut up" last night at Santa Barbara Bowl. Really jackass its a concert!!! Just saying!

Let me start by saying "I am sorry." I have kind of been in a food and wine slump...don't get me wrong I still love wine and food just as much as I always have, however I just haven't been eating or drinking. These are 2 things that make writing about food and wine challenging...cause if you don't taste it you don't know it...I would say that is my motto but I just came up with that right now and I don't think you can claim something as your motto if you only use it once. Just saying....

However, last night I made a promise to a dear friend that I would set small goals every single day...so here I am back to writing and back to cooking. Tonight I plan on making Agnolotti with Artichoke Sauce...I will definitely let you know how that goes. BTW do any of you know what agnolotti is? I hadn't the slightest idea before seeing this recipe and I thought there was no way in hell I would be able to find it in a grocery store...yet I was wrong. Agnolotti is in the ravioli family however its shaped like half a ravioli (see pic to the right) and it is in grocery stores. I found it at Vons in the refrigerated pasta section and they had various stuffings...I bought four cheese. Learn something new everyday, right? Wish me luck and if I don't show up for work tomorrow please come looking for me...agnolotti poisoning. Actually now that I say it out loud it sounds kind of like a disease...oh crap I have agnolotti. Hmmm....oh wait maybe I shouldn't be talking to myself about pasta while I sit alone in my house...crazy!!!

So as I was preparing to write my blog I started to do some google searches of food quotes to give me some inspiration and I came across this...since I am making an artichoke sauce I thought to myself...Self, this is an appropriate quote!

After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps.  ~Miss Piggy


Yes, I know what you are all thinking. "Did she really just quote Miss. Piggy in a food blog?" And the answer is yes, yes I did. She was one of my childhood all time faves and she is worthy of a blog shout out. So to all of you haters...I say suck it. 

Last weekend I did cook one recipe that is blog worthy. I made Lime Marinated Chicken and Tomatillo Corn Salsa http://www.bhg.com/recipe/chicken/lime-marinated-chicken-and-tomatillo-corn-salsa/
This is a great summer recipe if you are not on the spot starving which I was at the time that I made this. The chicken does need to marinate for 1-2 hours however its worth it and the salsa is to die for as you grill the onion, tomatillos, corn and poblano chile before you put all of the ingredients (except the corn) in the blender with some cilantro and brown sugar....yum...ate some of it with chips while I was waiting for the chicken to marinate. This is the perfect recipe to have with a cold refreshing beer....Mexican beer would be ideal but all I had was Hefeweizen...still way good. Totally recommend it!

Have a good night all and I hope to be better with my blogging. Chow!

Last weekend I took the long road trip to Scottsdale....initially driving sounded like a great idea...open road, save money, enjoy the scenery and just use that time to think. Um WTH was I thinking?!%^%$ 6 hours each way and I left Friday and came back Sunday...hmmm not the brightest move. However, the trip was fantastic! I met some amazing role models and learned some great food lessons that I wanted to share.

#1. Did you know that you can freeze grapes and use them to cool off your wine? I learned that grapes are much better than ice cubes as they don't water down the wine. I saw this done with green grapes and white wine but I guess if you like your red wine chilled you could do the same thing with red grapes. Very innovative!!

#2 I learned that if you prop the plates at an angle when you take pictures of food it looks more 3 dimensional and adds some texture and boldness to the photo. I also learned that additional accessories enhance food photos...it doesn't have to be completely focused on the food.  See example below

#3 The myth is true the bread on the East Coast is better due to the water. Out of 9 women at this weekend there were 3 from the East Coast and they all confirmed that the water makes bread taste better, enhance the texture and allows for the chewy center and the crispy crust. Heaven!!

#4 I also found my Arizona weekend to be a true representation of how quickly food can bond a group of strangers. On Friday night the 9 of us started out as complete individuals with different backgrounds, goals, ages, lifestyles and careers. However, over the course of weekend which included 3 meals a day, cocktails and coffee we left Sunday afternoon bonded...some more than others...but bonded still the same. We all broke bread together and shared our life stories allowing for a connection to be forged quickly, in a short period of time and with enthusiasm. Cheers to my new found friends in AZ!

So is anyone else addicted to reality tv? It has seriously become the only thing I watch. I can't handle the dramas on tv like Grey's Anatomy or Southland (I actually have never seen this show but it randomly came to mind think its a cop drama) because it just reminds me way too much of work. So I watch trash...Real Housewives of (fill in city here), Jersey Shore (love you Snooki), Chelsea Lately...you get the picture...nothing serious.

So here I am watching the Real Housewives of NJ the other night and I see that Theresa is writing her 2nd cookbook and she has a food photographer...which all of you know I totally need. And I start to get bitter. I think I am pretty funny, I am a decent writer especially while drinking wine and I love to cook so how is it that she is on cookbook #dos (Liz that is for you) and I am on cookbook 0. Sure she is Italian and she is on a reality tv program and her eyes are way big and she has had a boob job and I think her brother is kind of sexy and she is way more drama then me...but really? Oh wait reading through that list I guess that is why she is on cookbook #2 and I am writing a blog with 8 followers (but I love my 8 followers xoxo).

Ok so tonight I have this vision of a super romantic dinner...wine, chicken parmesan, polenta, kisses and hugs...so what do I get....oh yeah...nada, zilch, zero. Just me Miss Kitty (since the dog is dead I have to rely on the cat as a drinking partner...don't be sad this is me being a smart ass), a bottle of wine and some super good food.

Oh and look this is probably the best damn food picture I have taken. So here I sit writing my blog with a super good glass of wine, amazing food in front of me and a cat. Yup a cute cate with a squished face....but no romance (oh wait I am not romantic I forgot briefly due to the wine)...how about no man, no dinner conversation and did I mention a super good glass of wine (don't worry I am joking not that drunk yet).

Here is the recipe I made tonight if anyone wants to try it http://www.foodnetwork.com/recipes/food-network-kitchens/chicken-parmesan-rollatini-recipe/index.html

Ok sure the picture attached to the pic is a little bit better...but give me props I am improving, right?
Heading to AZ this weekend...miss me tons...XOXO...dude I never do hugs and kisses who possessed me tonight

So sure I imagine most people after a 12 hour day at work don't think "damn I can't wait to go home and start cooking." But that is exactly the first thing that entered my mind as I walked out of my office at 9pm tonight. Hmmm what can I cook?

I am now at home...a glass of Zinfandel in my wine glass and my hands deep in the meatball mixture to make Italian Wedding Soup. Sure its 10:30pm but I am thrilled to be making homemade meatballs. Because really there is nothing better than making meatballs....I love to throw all of the ingredients in a bowl and just put my hands in the mixture and start making those meatballs. There is something about the process that is reminiscent of decade old traditions and allows you to truly feel like you are putting love in your food.

The recipe I am trying for Italian Wedding Soup is from Martha Stewart http://www.marthastewart.com/313104/light-italian-wedding-soup

If nothing else you should click on the above link and just compare it to this picture...hmmm my food photography is not improving.

Just a few things about this recipe. The meatballs are really good! I didn't realize that if you put meatballs in broth they rise to the top when they are done...very similar to raviolis. Good fact to know....yes you can use this to wow your friends, during Trivial Pursuit or just when you are having a random fact off (ya know a random fact off...anyone?)

The recipe also called for escarole and I couldn't find it in the store. I don't know if its out of season or if it goes by several hundred different names like several vegetables do so I bought green leaf lettuce because it looked like the picture and it worked just fine.

This soup is super easy to make and only has 250 calories per serving. I am kind of a salt-a-holic so I did need to add more salt than the recipe called for but it was pretty damn good after that. I also love freshly grated parmesan cheese and I personally think it really makes a difference as it adds that subtle nutty flavor to the soup.

And finally yes I know my picture looks like guacamole but I swear to you its not. If anyone knows of a food photography class I can take I am completely receptive to improvement.

Ok y'all my spurt of energy has now been depleted its time for me to go to bed and dream of cream puffs, sugar plums and other random food stuffs. Too bad I don't remember my dreams because I am pretty damn sure I would dream of food. Good night all and happy cooking!

So Friday night before I left for my running weekend I decided to try a Rachael Ray recipe that I had been carrying around for awhile. As those of you who have been to my house know I carry around recipes for years....waiting for that perfect moment, occasion or just food feeling. Ya know those food feelings.


I also am the queen of buying and holding on to strange ingredients. So last month when I was at a cooking class at Let's Get Cookin in Westlake I noticed they had Spanish Chorizo which is a dried chorizo more like a sausage than the Mexican chorizo which tends to be more greasy and oily. So I bought it as for some random reason I remembered that Rachael Ray often talks about chorizo but she talks about cutting it so I knew it wasn't the variety that is more common on the West Coast.

Anyway this recipe is very easy and filled with flavor. The shrimp is marinated in a spicy lemon marinate and then threaded on skewers with the chorizo and grilled. Did learn a valuable lesson...the chorizo drips grease which can cause combustion in a bbq...minor details. The couscous is also very flavorful as it is cooked in chicken broth and has peas, green onions, olives, almonds, cilantro and saffron added to it. It is very moist and has a lot more flavor than regular couscous. Try it you will like it!

http://www.rachaelray.com/recipe.php?recipe_id=1952

As a side note finished my half marathon today...it was a hard one for me and I didn't care for the course. San Diego is a beautiful area and I was disappointed with the course as it had us running on the 805 FWY for about 3 miles...yes, the cars were gone otherwise I would be writing this from a hospital bed. However, as you know the freeway is at a slant to allow for water run off and that made for a very challenging running surface. I had a great time with friends and as usual I was glad to get the exercise and the accomplishment. I even met a girl who traveled from Canada to run it and she said she just does it for the medals...hmm ok...whatever works for motivation, right? Now I am on to training for the Avon Breast Cancer Walk...will start tomorrow though because my hips are so sore I don't want to get off the couch right now...or the coach right GLW?

So I am officially 2 days away from my next half marathon. It's kind of like waiting for Christmas as a kid...you feel like you prepare for months and months...counting the days, working feverishly on your wish list, doing all of the yuletide activities like advent calendars, xmas trees, parties, etc to prepare for the big day. And it feels like its going to take forever until it gets here...for me usually 16-20 weeks as that is usually how long my training plans last. However, before you know it it's Xmas Eve and you are putting out stockings, making sure Santa has cookies, going to bed with excitement after you have laid out your Xmas clothes and mentally prepared yourself for the upcoming joy of Xmas morning. For me, my race eves and mornings are very much the same.

The night before a race I get in "my zone" ensuring that everything is in order and that I get the required food, water, sleep and mental preparation. I lay out my clothes for the next morning and make sure that my ipod and watch are charged. I lay out my water bottle and Gatorade, my Gu and the diaper lotion for my feet (it helps with blisters). I make sure all of the pills I pop before a race are ready and waiting...don't worry I am not doping...oh wait you can tell that when you see my times. And I slow down my mind and just focus on the task at hand...however often times I have trouble sleeping as the anticipation and excitement are building.

On race day I awake just like on Xmas morning with excitement and a little apprehension. I put together my equipment going through a mental checklist. Running visor-check. ipod-check. Shirt-check...people get weird when you run with no shirt on. Running #-check. Shorts-check. Glide stick on my thighs so I don't get road rash-check. Diaper lotion and synthetic socks-check. Shoes-check. Gatorade-check. And then my rituals begin...I always drink chai tea before a race because my stomach can't handle food but it needs the protein in the milk. I always drink some water but not enough that I have to use the restroom right before a race. I always get to the start line a little early so I can find my corale and start my music so I can get my head in the game before the runners start. I look around me and watch the different running styles and traditions. There will be some people who act like the half marathon is like a frat party...talking, laughing, joking and showing no outwardly signs of stress. There are others who act like this is the Olympics...as they stretch, take up huge amounts of cement while they spread eagle in front of everyone and wear the least amount of clothes possible. There are the historic runners who have been doing this for years...they are calm, chiseled and ready to go into battle. And there is me...quiet, focused and just ready to start as I know that with every step the end becomes that much closer and so does the beer and carbs that I can eat/drink as soon as I finish.

I am what I call the multi-personality disorder runner. At the starting line I am quiet, focused and determined. At the finish line I am enthusiastic, ecstatic and ready to have a good time. In the middle I go through stages of euphoria, pain and suffering and just being in the groove. I use all of my psychological strategies to get through the race including loud hyper music, positive self talks, making lists in my head of what I can eat and drink when I am done, counting to myself, setting distance goals and reminding myself over and over why I do this. So I enter this cycle again...today I start hydrating and watching what I eat...looking forward to the challenge ahead of me and determined to do better than the last time.
Wish me luck as I conquer San Diego on Sunday! Oh and since I won't be drinking this weekend make sure you all have a glass of wine for me. Cheers!