Wednesday, March 18, 2015

People - heneedsfood.

As you all know, I fancy myself a gastronome. Unfortunately, I have been in the kitchen quite a bit but have not documented anything of late. I'm not sure why. I made an astounding Italian soup with Swiss Chard and white beans and delightful organic mild sausage. I made a mushroom and asparagus risotto - super satisfying and rich for our first al fresco dining of the season (I'll make both the soup and risotto again and post my recipes soon - so I've not included links here as I'd like to get my own recipes on here for those). And I made a couple Turkish meals while our niece (Ecem) visited us from Quinnipiac University, which included KofteDomates Pilavi, Karniyarik and Irmik Helvasi! Just last night I made Almond Butter Chocolate Chip Cookies. But none of them, sadly, did I record for P&P. And perhaps that is a good thing - maybe I haven't been terribly inspired to write things lately after my rejection from BlogHer. Or perhaps, my inspiration has waned or I should consider my lack of time - regardless of the reason, I have not discontinued my use of the good old Pinterest - a treasure of inspiration on every pinboard - and it did not disappoint today! I was wanting a clever supper for the husband and I this evening, heavy on "light fare" and heavy on taste. I was stumped until a photo came up "Oyster Mushrooms and Swedes on Toast." I swooned. If your not sure what a swede is, here in the states we call them Turnips. The recipe was created by John Bek, an extraordinary epicure and the founder of heneedsfood - a written account of his culinary delights. His recipes are different but not weird, his instructions are precise but not snooty and his photographs are amazing. And the website itself is a virtual holiday to somewhere else; it is so well done, you can get lost in heneedsfood pages for quite a while before checking to see how long you've waited before indulging in something delicious. It was only fair that I post about John and heneedsfood and catalog the post under "People" and "Gastronomy." He is not just an amazing former chef and current photographer but his roots are Croatian and he is a first generation Aussie. Go see, but do not visit him there if you are hungry.

Oyster Mushrooms and Swedes on Toast by John Bek at heneedsfood.

Friday, March 6, 2015

Rock The Red Pump


#RockTheRedPump
Enzo Angiolini Red Leather Ankle Tie Pumps, standing in front of the
Office of AIDS Prevention Branch Zombie Apocalypse poster.

Me on the left, Our branding at CDPH on the upper right
 and below with co-worker/Style Maven, Renee.

The Rock Red Pump Project was begun in 2009 by Awesomely Luvvie - Luvvy Ajayi and The Fabulous Giver - Karyn Brianne Lee. These two ladies are simply extraordinary. Together they began a fashionable conversation starter about HIV/AIDS Awareness, specifically concerning women and girls and often focusing on AIDS Awareness for Women of Color. This was a particularly important event to be a part of since I work for the California Department of Public Health at the Office of AIDS but that is not the only reason. I am also a woman. I feel blessed to have been invited to post about this inspiring event. On March 10th, do not forget to wear your red shoes.

Wednesday, March 4, 2015

A Springtime Cocktail

My friend Manny and I have decided that this "in between seasons time" is a difficult place to be for many reasons...fashion, firstly, can be difficult but with a little cultivation can be really creative and cool.

I think cuisine and libations can be equally as challenging and we can get equally creative. For instance, A gin and tonic is strictly a Summertime drink for me, as is a Shandy (a nod to Sacramento Beer Week - I am more a hard cider girl, the perfect Autumn drink), Where a Hot Toddy or Mulled Wine are strictly Winter drinks. But what should we drink in the Spring? For me, I love the Antoinette. It's refreshing and it's got a no nonsense kick. It seems perfect for this time of year just before the time Springs forward. It's clever, unusual and a mixologist's idea of sophistication, I would guess. Try it. You might like ti. If you do, let me know what you think.