Friday, January 6, 2012
Happy New Year!
Let me start by saying Happy New Year! I am bound and
determined to make 2012 a much better year than 2011. Although 2011 had its
high points overall for me anyways it was a rough year. So 2012 bring it on let
the fun, games, good food and luscious wine begin! So I didn’t make new years
resolutions this year just figured really? It is now January 6th and
I would have forsaken them by the 4th so really what is the point.
However, I do have a few blogger goals for 2012 and here they are:
- I want to do some articles on food products like feature a new product I tried from Trader Joe’s or Bristol Farms and give it a thumbs up or a thumbs down
- Write more regularly! I find it to be a huge creative outlet and I need to make more time for it
- Never cry and look like a baby on national television like the blogger named Jenna on this season of The Bachelor. She truly gives bloggers a bad name
- Cook for more people…it is definitely my way of expressing love and so be prepared for invitations to come over and eat
- Try fennel…time to face that fear
- Do more restaurant reviews….perfect excuse to eat out and that way when you are debating where to go for dinner you can pull up my blog and let it be your guide
Ok so I think 6 goals is pretty damn good if you ask me. So
I recently just finished the book Love, God and the Art of French Cooking. Sure
it is kind of a little self-helpy but it was truly an inspirational and
touching book. I really enjoyed the correlations that were made between food
and life and love.
“Food is
love and love is food…Every meal is the last supper….If every meal is
considered as sacred as this, then it touches the soul and sparks our love. And
this is why it is spiritual. Jesus knew what he was doing when he decided to
teach this lesson around a table. Food isn’t just something for our bodies. If
it comes from our desire to love one another, then its like a communion. It
gives us spiritual life.”
I will be honest I have never been a very spiritual or
religious person but this book and its lessons touched a cord for me. I have
always been raised with the idea that food is love and that by cooking with
love you are giving to yourself and showing love for others. The many family
meals I experienced growing up definitely were some of the most sacred moments
of my childhood and I hadn’t realized until I read this book just how much food
has shaped me. I believe that breaking bread with someone you care about can
truly be one of the most intimate and bonding and expressive moments. To be
able to nourish someone with food and to connect over good conversation is
truly an expression of love. So cheers to 2012 and the many meals that we will
share…nourishing our bodies, mind and souls.
Ok enough of the serious talk lets talk food. So I decided
to try making pizza one night after work this week. I was planning on making my
pizza crust from scratch until I walked into Fresh and Easy and saw pizza dough
in a bag. And I thought to myself,”damn that is fresh and easy lets try it.”
The dough just needs to sit out for 20 minutes at room temperature before you
roll it out and make it into pizza. And ah yes that is where my problems
arose….hmmm I realized I did not have a rolling pin so the rolling out part
kind of became challenging. And then I thought I could probably just shape it
with my hands my stretching out the pizza dough like they do on the cooking
shows when they kind of flip and stretch the pizza dough…hence lesson #2 they
make it look way too easy on tv. Then I realized I did not own a round pizza
pan so I decided to try and use a cookie sheet….and alas problem #3 pizza does
not fit well on a cookie sheet. So hence the outcome of a pretty ugly shaped
pizza. Voila!!!
The toppings were pretty good and fresh. I decided to do a
version of Margharita pizza so I put some mozzarella, freshly grated Parmesan
cheese, sliced tomatoes and marinated artichoke hearts. It was pretty good but
because of my dough debacle there just was a little too much dough and it
seemed like the toppings kinds of got lost. I did however learn something
valuable from a recipe I was very roughly following and they said to slice the
tomatoes (I used Roma's) and place them on paper towels for about 10 minutes to
let them drain and so the paper towel will absorb the bulk of the tomato liquid
thus ensuring that your pizza does not get soggy. So all was not in vain after
my pizza experience. Next time though I am going to make my own dough…pretty
sure I have my Mom’s recipe somewhere and I am going to purchase a pizza pan
and rolling pan.
Can’t wait to continue to cook with you all in 2012. I plan
on trying to make bacon and egg soup this weekend so I will keep you all posted
as to how that turns out. Cheers!
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ok, so I don't feel so bad now that I read your comment about Jenna. Sheesh! She not only gives bloggers a bad name, women in general too. I can't believe he gave her a rose!
ReplyDeleteI also like your goals, especially the one where {crosses fingers} we might be invited to eat... I don't mean to invite myself, but I am a huge fan after all... ~smile~
I also like that we will be reading more of your Blog posts. Which brings me to this question. Do you want me to post my comments on your Blog or on your Facebook page?
Thanks Danah!
You are always welcome to eat my food and I canceled my FB book so comments on my blog would be great. Have a wonderful 2012. D
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ReplyDeleteoh wow, I am glad I went back to this entry. I never saw/read your response. I had not even noticed you were missing from Facebook.
ReplyDeleteI don't always have a comment, however, when I do, I will be glad to add it here on the blog. Also, thanks for the welcome. I look forward to an invitation. Of course, I will reciprocate and make something for you/your home in return.
Thanks Danah!
Definitely more blogging! Since you have access to one of the best pizza makers in the world ( Tom), you should get some advice from him and don't tell him you used someone else's dough. The pizza looked good. Happy New Year Danah, I hope it is your best one yet.
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