The "Hows" behind my trip.

I’ve been back for about 2 weeks and it amazes me how quickly one can return back to “normal” life whatever that is. Before I ‘m once again inundated with work and school I want to share with you all exactly how I managed to make it work in hopes that a few of you all will consider taking that trip.

Without a doubt, I'm a rich woman in my mind, but in reality it really didn't take much money to go traipsing around the country. What it really took was a few really good friends, a desire for a little bit of adventure, an insatiable appetite and a Amtrak Rail pass. All of this was funded by my income tax return btw. I figured that I could either pay off a mere portion of my credit card bill or gather memories that I would cherish for the rest of my life. I chose the latter.

The idea of taking this trip was heavily influenced by my brother. After graduating from college in May, he decided to chase his own dream and visit Seattle. There he stayed in a youth hostel, made friends and then took the 20+ hour train ride to San Francisco. He had a blast and I was intrigued.

For $429 you can take 8 train rides anywhere in the country within 15 days. Check out the details here. I'd been plugging away at work and in culinary school for over a year and to say that I needed a little bit of excitement in my life would have been a gross understatement. I was ready to go!!!!

The route I chose to take was from NY -> DC ->Charlotte -> Atlanta -> New Orleans -> Memphis ->Chicago -> San Antonio -> Austin -> Los Angeles -> San Francisco then I flew home. I rode the train by myself, but I knew someone in each city that I visited. In the cities where my friends had families I stayed in hostels and hotels, so in total I spent $312 on housing. $150 of the $312 was spent at Le Pavilion in New Orleans where I HAD to have the Hot Coco and PB and J sandwich, so my housing costs could have been a lot lower if I weren't such a foodie.

My flight back to NY was about $120 on sale and I actually flew from LA to San Fran for $98 because by then my rail pass ran out and after over 120 hours on the train... I had had enough :-) In a good way.

I'd be lying if I didn't mention that I was a bit nervous right before I started, but I planned in advance that I would move outside of my comfort zone whenever possible, and to really observe and experience all that I could within the time frame that I had. As my brother once told me "Safe has no wonderful memories", I ran with that and made sure to rack up my share of wonderful memories :-)

Burn Update

My forehead healed beautifully ( THANK GOD!!!!). Because I didn't and still don't have health insurance, I opted to go the natural route and consulted my father about treating the burn: Here's what he prescribed.
Day 1: Aloe vera gel ( straight from the plant)

Day 2: The blisters started to ooze a bit of pus so he had me put Golden Seal powder on it. Once the infection went way I went back to Aloe Vera Gel for a little while.

Day 3 - 12: I put therapeutic grade lavender oil on the wound. I used Young Living's lavender oil, you can find it on my Dad's website.

Day 12- 14: I used Raw Honey to continue the healing process ( It's full of active enzymes)

Here's my Dad's website... check it out> http://essentialtohealth.com/onlinestores.html

Shit Happens....

Today, I took a pressure cooker top and hot garlic to the face, marking it by far the worst day of my culinary career. I remember telling my friend Roxanne's homegirl that I wanted to go to culinary school, and she flat out looked at me like I was crazy and asked me why I would want to do such a thing. She then proceed to roll up her sleeves and show me the scars that lined her once smooth arms. I remember being impressed. After she pulled her sleeves down, she told me stories of being verbally abused by chefs and the long hours with shitty pay. After like 5 years in the field she was just beginning to get the respect she deserved (yikes). At that time, I was making a very decent salary, living in a sweet studio in DC, going out to eat several times a week, vacationing several times a year, well respected at my job and in a loving relationship with the guy I liked since college ( all of which has since disappeared haha), but for some reason I felt like I wanted more... I wanted to make a difference in my world, I wanted to go to culinary school! I felt like there had to be more to life and with my interest in food and healthy eating I just knew that culinary school would be the door that would lead me into the great and exciting unknown that was my true potential, and perhaps even allow me to make my mark on the world. She probably laughed at my naïveté. Not so ironically, almost a year later I find myself icing down my face, praying that the swelling on my nose goes down, the second degree burns on my forehead wouldn't leave a permanent scar and that the chef that I'm interning for doesn't think that I'm a complete fuck up. I was warned.

Truth be told, at times I am a complete fuck up in the kitchen. Don't let the pretty pictures that I post on Facebook fool you. Cooking does not come naturally for me. It's hard and to some point actually stresses me out. On top of potentially scaring myself for life, I also almost ruined a pot of stock because I didn't read the recipe directions - big no no. I saw the chef get upset, and in that moment I wished that I could disappear. Mind you this was after she came back to her kitchen seeing me sitting on a stool, crying like a bitch with bits of garlic strewn all over the stove top - not a good look. So why do I keep doing this? Because I've also never been so happy in my life. Even after days like today, I don't for a minute regret my decision to chase this dream. I don't even know what dream I'm chasing anymore, all I know is that everyday I show up, and everyday I try my best and even after making mistake after mistake (everyday) they keep letting me back in the kitchen. They keep letting me back in the kitchen because, they know that it's part of the process. In conclusion, when chasing your own ridiculous dream, shit will happen.. Expect it. And when it does, wipe the garlic off your face, take a deep breath and keep it moving. You ( and hopefully the chef) will laugh about it later... I mean really who else would make garlic explode out of a pressure cooker????? :-P

Reason 1 billion and one that if stranded on a deserted island, you'd want me with you

In my continuing my quest to become one of the baddest chicks ever....I filleted a whole fish today :-) Yup guts, scales, fins, head, tail - gone! Yes, the job was completed within a controlled environment, but dammit I didn't even squeal a little bit. Much to the contrary. And after it was all said and done, blood, guts and all. I dredged it in flour, threw that joint into a pan, seared it in butter, tossed a few slivers of toasted almonds on top and then ate it Mmmmm.




Tools of the trade L -> R: Shears to cut the fins and remove the gills, My chef's knife for the heavy work, Steel to sharpen the knives, and my fillet knife to fillet the fish.






Meet Paul.... my lunch erm I mean my fish lol.



Filleting in progress




A job well done. We saved the bones for fish stock.



Time for the best part: LUNCH!!!!!!

Restaurant Review.... Restaurant week @ Red Rooster Harlem

When I finally made the decision to move back to NY last year, I promised to make the most of the time that I had in the city. I was going to culinary school, so it’s a given that my “make the most of my time in NYC” statement would include eating as much great food as possible. I figured that this wouldn’t be so hard because, after all, New York is home to many of the world’s culinary superheroes, and the ease of accessibility to amazing restaurants in New York is indisputable. Except for when you want to eat at the city’s top restaurants AND you’re on a student’s budget.

One of the top restaurants that I wanted to explore was Red Rooster in Harlem. The owner is Marcus Samuelsson, a world renowned chef who has been awarded some of the culinary world’s top honors including a James Beard Foundation award (and who happens to be a brother), and the location was in Harlem. Check and mate. I needed to be there… like now. Here came the reality check: It was the summer and near impossible to get reservations and well… I was broke womp, womp.

Fast-forward 6 months to Restaurant Week 2012. After a lecture from Chef Jay (one of my teachers) about it being our duty as future chefs to attend as many restaurant week events as we could, I knew that my chance had arrived. A 3 course prix fixe lunch menu for $24.07 at one of the hot spots in the city, and the chance to cross something off of my NYC bucket list – to quote my homegirl Monet “You can’t beat that with a stick.” I made reservations for 3 that night.


Red Rooster did not disappoint. When my mom and I stepped into the restaurant – we must have looked beyond excited b/c the Maitre d’ ask us where we visiting from; to which my mom very coolly replied “The Bronx”. Hahaha... I guess the Bronx is like another world. Immediately, someone asked to put our coats in coat check. We were then offered a bar seat to wait at until Faith, one of sister’s BFFs arrived.

From the bar I drank up all the sights. The beautifully funky artwork, the wide array of people, the scents of the food, the hot bartender erm…. I meant the hot Glogg simmering in a pot behind the bar lol. “Glogg”, said the hot (and knowledgeable) bartender Virgil is “A Swedish hot spiced wine punch.” I'm sure he said more, but I was too busy staring at him to follow what he was saying. Anyway, the glugg at Red Rooster reminded me of German gluhwein. It’s like a snug blankie in a mug, it was all cinnamony and warm. The perfect start to our food adventure.

Here’s a photo of mom enjoying her glogg:



Faith sitting pretty:






After Faith met us at the bar, we were off to our seats. We tried EVERYTHING. Because there were 3 of us we were able to try everything off of the Restaurant week including a few additional goodies.




Here is what we ate:

Corn Bread with Honey Butter, Tomato Jam



Check that texture :-)






Mac & Greens with Gouda, NY Cheddar, Comté






Market Green Salad with King Oyster Mushrooms, Cauliflower, Radishes, Sherry Vinaigrette




Peanut Soup with Avocado, Tomato, Chicken Broth





Blackened Catfish with Black Eyed Peas, Collard Greens



Yours truly...






Fried Yard Bird Dark Meat, with White Mace Gravy, Mashed Potatoes



Mom..




Warm Apple Crumb Tart with Buttermilk Ice Cream, Raisin Cider Sauce




Close up... Are you hungry yet????





Pecan Pie with Bourbon Ice Cream and Milk Chocolate






I tried everything with the exception of the fried yard bird and it was all sooooo delicious. Everything had a good balance of flavor and spice without the over reliance on salt. The waitress was attentive, and this is a big thing for me: we never had to reuse our utensils. After each course a new fork and knife appeared. Overall, I give Red Rooster in Harlem the thumbs up. The vibes are really chill and the food was great. I really can't wait to go back – this time probably on a Monday night so that I can get my art on and enjoy their live house band. Who's coming with me???

Red Rooster's Website: http://redroosterharlem.com/

Lentil Stew ( For Brigitte and my other amazing friends)

Lentil Stew.
Prep time: 10 min
Cook time: 45 min to 1 hour ( mostly non active)

This is a really quick and easy meal that I picked up while I was dating the vegan this summer ( may that relationship rest in peace :-P). It literally costs about $3.00 to make, takes 10 minutes to prepare and will feed you for about a week if ur flying dolo like me or a about 4 meals if ur feeding a family. I tend to freestyle this recipe depending on what I have in my cabinets, but here are the basics.
____________

Tools needed: ( I'm an OT and I like to break things down into lists... forgive me)

-Pot with a top
-large wooden spoon
-Stove
-Knife ( I prefer my chef's knife)
-Cutting board
-Measuring cup
-Measuring spoons

___________

Ingredients

- 1 16 0z bag of lentils, rinsed and drained( get organic if you can, but steer clear of the store brand I've found that they are of cheaper quality)

- 1 medium onion

- 2- 3 cloves of garlic

- 2 tbs of Extra virgin olive oil

- about 5 cups of H20 or low sodium vegetable stock

***** You could add carrots and celery to this stew for added flavor ********


Spices:
Oregano ( 1.5 tsp)
Paprika ( 1.5 tsp)
Curry (1 tsp)
Celery seeds (1 tsp)
Cayenne Pepper (1/2 tsp... I'm a punk)
Thyme (1 tsp)
2 -3 shakes of black pepper

Sea salt ( approx a tablespoon) and then salt to taste one cooked.
_______________________________
Steps:

1. Get your mise en place together. Culinary term for get your stuff ready to get into the pot.

1. Coarsely chop onion and place in a bowl on the side

2. Peel and coarsely chop garlic cloves. Place in bowl and put to the side.

3. Measure out all of your spices and put them into a bowl (make sure it looks all pretty and colorful, I swear this step make the soup taste better :-))

4. Measure out at least 1 cup of your water or stock

5. Pour 2 tbs of olive oil into your pot and place over medium heat

6. Once your oil is ready add your beautifully chopped onion, and cook until transparent, about 2 - 3 min

7. Add your garlic and cook until fragrant (about 1 min)

8. Toss in all of those pretty spices and a little more oil if you feel like your spices look dry. Saute spices in the onion, oil and garlic mixture for another minute or two. Your kitchen will smell like heaven, but be careful not to burn the spices.

9. Add your rinsed and drained lentils and stir in mixture for about a minute

10. Add 3 cups of water and your tbs of salt. Give it a quick stir, and cover for 10 min.

11. Once the water is boiling, recover and lower flame to a simmer. Cook for 45 min or until lentils are tender. I tend to check the water level of the stew every 15 min and add a cup when the water level gets low ( after a 1/2 hour or so).

12. After the stew is finished, add additional salt and spices if necessary and a squeeze of lemon and enjoy!!!!

**** Side note this is a very thick, almost meaty stew, so I tend to eat it with a salad loaded with carrots, celery, red peppers, cucumbers and chickpeas. To keep the meal really clean, I sprinkle the salad with a little salt and pepper and a squeeze of lemon juice rather than use salad dressing. Add an avocado, and BAM! you've got yourself a satisfying meal.

Cost of the entire meal: Approx $10.

I hate Documentation!!!!!

I do. As if going to work on a daily basis was not horrendous enough - I have to write about it afterwards. Really, this has nothing to do with me eating, only it does. As my anxiety levels continue to rise, I immediately began to think about what would bring it down. Bitching about it on Facebook was an option, but I figured that my 300+ friends were beyond sick of me lamenting my disdain for paperwork and really... no one cares. My next though was hmmm.... what can I eat? I was watching Julie and Julia (hence my resurrection on my blog) and all I could think was bread and butter. French bread and butter. 2 days into the new year and I'm already fighting for my figure. Luckily for me, I don't have any bread. But I have Pita. Mmmmm.. pita and butter. Can you tell that I'm a stress eater yet?

I didn't make a new years resolution, but I vowed to commit this year to myself. To do better. Part of that would include managing my issues. My big one happens to be paperwork and anxiety. Anxiety especially. Understanding your issues is the first step, the next is doing something about it. In essence, eating pita and butter is not the answer, nor will eating anything ever be the answer (pity). Time to explore Option 3: a stiff drink haha. Being the future health-conscious chef that I am , I figure a strong cup of chamomile tea might do the trick. I'll see how this works and report back. Only 99 notes left to write. Shit.... lol. Chamomile don't fail me now.

**** Update - Chamomile teas is great for stress, and I finally finished my paperwork :-) *****