Za Recipes

Showing posts with label when. Show all posts

Wednesday, May 14, 2014

I Know a Good Idea When I See One

Youve heard that expression "march to the beat of your own drummer," yes? Well, I feel like I embody everything about that cliche. Except for the marching and having my own drummer part. I mean, just look at me! Red hair (by choice thankyouverymuch), fair skin, and a face full of make up in D.C., where many ladies think a swipe of mascara counts as whore make up. Sigh.

But its not just physical. Oh no, Ive been doing my own thing from day one. Whether it was abstaining from the devils juice until the age of 21 (true story--Google+ me for the story. haha, JK! Nobodys using Google+) or starting a magazine in college when everyone around me told me it was a bad idea (its still there btw, 5 years after I graduated, nbd), Ive always felt free to be me and pretty stubborn against peer pressure.

That said, sometimes you see something someone else does and you cant help but think to yourself, "Screw paving my own way! Im following in these well-paved footsteps." And thats exactly what I did when I saw this manicure on Cupcakes and Cashmere.

It pretty much begins and ends with this Martha Stewart glitter. I mean, its pretty and sparkly. Im fairly certain thats the recipe for curing anything that ails you.

Essentially, the manicure is a simple one. Start by applying two coats of the nail lacquer of your choice. In this case, I (and Emily) used Essies Mint Candy Apple. Then, pour a small amount of glitter, also of your choice (Emily and I used Martha Stewarts Aquamarine loose glitter. You can find it at Michaels.), into a small vessel. I used the cap. Im resourceful.

Once your nail color has dried, apply a layer of top coat to the top half of your nail. Like Emily, I chose the ring finger.

Then, dip a small brush--I used a make up brush I never used--into your glitter and lightly tap it onto the wet top coat.

Apply a top coat to the rest of your nails and voila! Copycat-worthy nails!

I wouldnt blame you at all for copying me.

Wednesday, April 16, 2014

When it Rains it Pours Wine and Delicious Gourmet Food!

As soon as I get off the plane from my gourmet getaway to Colorado, I begin covering another major food event. SF Chefs. Food. Wine., which begins on Thursday, August 6th, and runs through the 9th, is hoping to become the premier annual culinary event San Francisco has been lacking.

As a longtime resident, Ive always thought that for a city with such an incredibly rich culinary tradition, San Francisco should have its very own signature annual food and wine event. Hopefully, this event will turn out to be exactly that.

San Franciscos Union Square will be home to the main tasting tent where chefs, wine makers and local farmers will feature the best in sustainable foods and local products. A long, eclectic schedule of classes and seminars will also be offered in nearby hotels and restaurants, allowing patrons to interact with chefs, vintners, distillers, ranchers, food authors, and other culinary experts.

Ill be attending the Thursday night San Francisco Chronicle "Rising Stars" Opening Reception, as well as many other events throughout the weekend. In addition to being on the lookout for standout dishes and recipes to create videos with, Ill be taking lots of pictures so you can see what promises to be some very beautiful food.

If you live in the SF/Bay Area and were looking for a great reason to go besides the food and drink, this event will be supporting four local charities; San Francisco Food Bank, Meals on Wheels, The Golden Gate Restaurant Association Scholarship Foundation, and Project Open Hand.

For ticket and schedule information please check out the SF Chefs. Food. Wine. website.

Tuesday, March 25, 2014

Red Curry Butternut Squash – When it Comes to Side Dishes the Food Gods Hate a Coward

As you decide on what to include in your fabulous array of vegetable side dishes for the upcoming holiday feasts, keep one thing in mind. No guts, no glory. For some reason, normally adventurous cooks when faced with a house full of hungry relatives, play scared.

Its probably driven by the desire to want everyone to enjoy everything (you know thats impossible, right?). Serving something too exotic just doesnt seem prudent. I take a different approach. Since these holiday meals are one of the rare times we get to serve multiple side dishes, I think its the perfect occasion for springing a surprise or two.

This lovely red curry butternut squash certainly fits the bill. Sweet, spicy, and mysterious – this turkey-friendly side dish wont be everyones cup of tea, but for those at the table that let it work its magic, it promises to be one of their favorite parts of the meal.

Like I said, there are plenty of other side dishes on hand, so even if the worse case scenario happens and everyone from little Billy to Grandma Jean agrees this is the worst squash dish ever, so what? There are seven more sides to pick up the slack. Besides, after the third bottle of Beaujolais Nouveau whos really going to care?

If youve never worked with red curry before, be careful. Its really spicy, and you can always add more as it cooks. To be safe, you can even cut my measurements in half for the spices and then adjust. I hope you give this interesting butternut squash side dish a try. Enjoy!

Ingredients:
3-4 pounds butternut squash, peeled cut in 1-inch cubes
1 bunch green onions
1 tsp cumin
1 tbsp red curry powder (I used McCormick)
1 tsp red curry paste (I used Taste of Thai)
2 tbsps tomato paste
1 can coconut milk
1 rounded tbsp brown sugar
3 tbsp fish sauce (or sub to-taste with soy sauce or salt)
1 tbsp vegetable oil
3 cloves garlic
1/4 cup torn fresh basil leaves
*adjust for salt and heat before serving