Cardamom, Vanilla & Orange French Toast (in a skillet!)

12 Feb

Winter has finally arrived here in New England, in mid-February. Well, maybe there isn’t any snow yet, but it’s frigid out. The sunshine and blue sky are deceiving. All I want to do is to be outdoors somewhere enjoying fresh air, but I hear the wind and bare tree branches clicking, and instead of outdoor activities, I think about what there is for me to eat.

And it’s that time on a Sunday between breakfast and lunch, so of course, brunch ideas come popping in.

You guys know about brunch, right? I ask only because a few weeks ago we were out enjoying some brunchy delights in Cambridge, and the couple at the table next to us HAD NEVER HEARD OF BRUNCH.

“You mean we can get something from the breakfast menu or the lunch menu? And what’s this ‘Brunch’ menu here? Can you explain ‘brunch’ to us?” Really?!?! REALLY.

They talked about what a great idea this brunch thing was for about 15 minutes. It was all very serious. And equally as disturbing. The term “brunch” was coined in 1895. 117 years ago. Perhaps I should have mentioned having a “midnight snack” to them and completely turned their world lopsided.

Anyway, brunch.

I got to thinking about what I felt like eating on this cold Sunday. French toast was sounding good. But so was something baked. And here was where I had a craving for a baked brioche french toast with hints of vanilla, cardamom and orange. (Totally normal craving, I might add.) I bundled up for a quick trip to the store and fifteen minutes later was back home in the kitchen.

This was one of the simplest and quickest meals to put together. Cut up the Brioche into thick slices and set 1/2 of the loaf aside. With the other half, break up the remaining slices into quarters. Leave them in a pile for a moment.

Add together the rest of the ingredients in a medium sized bowl and mix. Drop the bread in and let it soak.

The great thing about this recipe is that you can use the soaked bread pieces immediately or you could let them sit overnight in the fridge. This way, when you wake up in the morning, all you have to do is put this mixture in an iron skillet or glass bakeware and pop it in the oven for a half hour while you wake up, take a shower, hit the snooze button, etc.

Once the soggy bread is in the skillet, place it in the oven. Thirty minutes or so later you have breakfast. And an incredible smelling kitchen! Seriously, you’ll want to roll around in this smell. It’s good.

Carve out a slice and add on some fresh whipped cream and/or maple syrup (the real stuff!). This will be an amazing breakfast/brunch experience right at home. And because of the cardamom, this dish will pair very well with a citrus based drink, such as lemonade, orange juice or Mimosa.

Continue reading →

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Vinyl Devotion.

4 Feb

I feel weird posting a blog that does not revolve around foodage. What the what? When did this become a food blog?

Sometimes I do think about things other than food. This is one of those times.

I got this lovely piece of equipment at a yard sale back in 2002. I spent $25 dollars on it. Twenty-five. It’s a Morse/Electrophonic AM/FM radio, 8-Track player and record player. It came with about 18 8-track tapes as well. (Including an Elvis Christmas, Heart, Billy Joel, Carl Perkins, and the B-52’s, amongst others).

It lights up to the beat when you play music. Or talk radio. Or NPR.

Ever had an audio/visual experience while listening to Prairie Home Companion? It’s not that exciting. I should probably stick to putting the lights on only when there are strictly songs playing. I’ll work on that. Continue reading →

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Prosciutto, Mozzarella and Fig Compote on Focaccia.

29 Jan

Today began as one of those relaxing days when you wake up early, have no agenda, and feel like you could lounge around all day or ride your bike or go shopping or, well, pretty much do anything you please. Being winter in New England, options are automatically limited by taking any enjoyment out of outdoor activities.

I started out going for coffee and a bagel at the coffee shop down the street. I’ve been going there since 1999. I love it there. I brought my computer and played around for two hours with logos for a new project I am working on. I headed home around 10 AM, played with the dog and continued to do a lot of nothing. It was great.

Then, hunger started to creep in. Realizing I haven’t done a blog post in a week or two, I decided to combine activities and do something at least mildly productive. For this reason, I bring you today’s sandwich.

Actually, calling it a sandwich is a bit of an undersell. It is a meal compacted into the guise of being a sandwich. It’s my lunch and about half of my dinner. (I plan on eating a lot of cheese & crackers later while watching TV. I have lofty goals.). It is huge. And half of it would have sufficed.

Start with a fresh cut focaccia. Add to it some prosciutto, fresh mozzarella, fig compote and avocado. Eat.

All in all it’s a simple mix of ingredients that pleases the senses pretty easily.

I served it up with a side of bread and butter pickles from Saltbox Farm in Concord, Ma. It was a nice pairing. And I love anything I can eat from that place.

To make the sandwich…

  • 3-4 slices prosciutto
  • 1/2 avocado, sliced
  • 4 T fig compote
  • 6-8 small balls of fresh mozzarella, sliced in half
  • fresh cut focaccia
  • salt to taste

Build your sandwich like you would any other. It’s going to be thick when it’s all finished. I like to anchor mine with fig compote on both slices of focaccia. If you wish, you can also put this in a panini press, as it is even more delicious warm.

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Blackberry & Kumquat Filled Brandy Tuiles.

13 Jan

Now. Look at these. Look at them closely. You know how you are studying them, imagining how incredible biting into any of them would be? Take that taste in your head. Multiply it by at least 17,000. That’s how good they are.

Let’s talk about the Tuiles, shall we? Crispy little cylindrical brandy wafers filled with Greek yogurt, blackberry jam, clementines, kumquats and black pepper. Oh man.

These little tubes of tastiness really get your tastebuds up on their feet. They are a perfect way to end a meal. Or a perfect snack to eat while watching TV. Or right before bed. If you made them right, you could probably have them for breakfast too…maybe add some apple and cinnamon into the mix?

These tuiles were just one of the desserts Molly Loveday made when she created this dinner. As an aside, we were also invited over for dinner last night. Homemade Gnudi pasta. Oh my.

I’m getting way too used to this having an awesome neighbor thing.

Continue reading →

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Tagliatelle and Littleneck Clams in a Gin-Basil Jalapeño Sauce.

12 Jan

Eating is always better when I don’t have to cook anything  for myself. That is why I love having a close friend who is also an incredible chef.

On Friday night, my pal Molly Loveday invited Joe(y) and I over for dinner. A late dinner. Like, come over at 8:30 and we will start to get the ball rolling kind of late dinner. (By “get the ball rolling”, I mean I’ll watch you get all of this edible amazingness ready while I take pictures and drink Lambrusco.)

Molly makes real food, from scratch. She was trained by and has worked for an impressive list of people.  She knows exactly how to pair this with that. She understands and utilizes local ingredients at their peak. Everything always tastes flavorful and fresh. Molly even makes her own sparkling water and places it on the table with a glass that has your name on it. Now that’s service… I mean, friendship. That’s friendship!

Molly dressed her table with bunched herbs and fresh scallions, which just happen to be ingredients in the meal we will be feasting on.  And the table itself…Well, it’s a black and white enamel topped Hoosier table. The body of which was lovingly and professionally  restored (along with the bench) by her father. We are christening it tonight. It was just carried in about an hour or so before we arrived. The paint may or may not still be a little tacky.

On the menu for the evening:

  • Mackerel Tartine
  • Lentils, cauliflower and herbs topped with pomegranate seeds
  • Tagliatelle with littleneck clams in a gin-basil jalapeño sauce
  • Brandy Tuile with kumquat marmalade
  • Chocolate Caramel Tartlettes
  • Molly’s Blonde Fudge

I know, right?

The tagliatelle dish was completely filling and perfectly balanced. The jalapeño peppers added just enough kick to bring the fresh pasta to a higher level of being, especially when joined with the scallion. And I don’t believe you can ever go wrong with adding in littleneck clams.  (You can find the recipe for this dish at the bottom.)

Dessert pictures and recipes will be forthcoming. But let me just say, handmade blonde fudge and brandy tuiles beg for your attention. Stay tuned…

I’m excited and privileged to have Molly as one of my closest friends. I’m also elated that she has moved only a few blocks away. In any spare time the two of us may have, I know I’ll be heading over to her home any chance I get (for obvious reasons.)

Molly is currently putting her culinary talents to use right in your own kitchen! If you live in the Boston area and would like to have a private cooking lesson in your own home, or think someone you know would enjoy this as a gift, you can contact Molly for more details at ChefMollyLoveday@gmail.com

Expect more collaborations from Molly, myself and Joe(y) in the near future. Until then, give this main dish a try…

Continue reading →

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Baked Gouda in a Skillet.

3 Jan

Throughout my twenties I frequented an establishment in Cambridge, Mass. called the B-Side Lounge. It was perfectly balanced, being both a well-stocked bar and an eatery with dishes that could rival any establishment. The crowd was always full of some of the Boston area’s best folks, and the staff were equally as charming and talented. There were so many things about this place that were perfect. The decor, the cocktail list, the menu! The one menu item that was my favorite, as well as a favorite of friends, was the Baked Gouda in a Skillet served with crostinis.

An old photo I took of the airplane fan inside of the B-Side Lounge

Baked Gouda in a Skillet. As a menu item! Perfect for cold winter nights when you just want to sit down, enjoy the company you are with, have a cocktail and share cheese. It’s been four years since the B-Side closed, and four years since I’ve dipped a crunchy crostini into a bubbling pool of gouda, cream, garlic, et al.

Today, I have fixed that. I decided to give a try at recreating this dish from my memory and the memory of my friends. There was a debate, briefly, about whether or not there were potatoes mixed in. My friends and I came to an understanding that while we do remember there being potato stick slices in the dish at one point, originally it was made without potatoes. My recipe has no potatoes. I also used a 6.5 inch skillet. If I remember correctly, the restaurant used either an eight or ten inch skillet.

My recipe does have a lot of cheese. Like, a lot, a lot. It also has garlic, shallots, cream, herbs, and the tiniest amount of butter.

I started by sautéing the garlic and shallots in the skillet. Then added cream. And cheese. And herbs. And some more cream. And then some more cheese. Then once it’s smooth in the pan, I just stuck it into the oven and waited.

The result was pretty similar to what I remember. It may not be the exact same proportions of this to that of its predecessor, but it came so close I can consider this an accomplished feat.

To make the B-Side Lounge Baked Gouda in a Skillet:

Ingredients:

  • 8 ounces Gouda cheese
  • 1/3 cup of heavy cream
  • 1 small shallot, sliced thin
  • 3-4 cloves garlic, chopped
  • 1 teaspoon thyme
  • 1 teaspoon rosemary
  • 1/2 tablespoon butter

Pre-heat your oven to 375°F.

Put the skillet over medium heat and add butter, garlic and shallots. Once those have sauteéd a few minutes, add about 1/2 of the heavy cream. Next, add in 1/2 of the cheese, bit by bit, allowing it to melt evenly and smoothly into the cream.

Put in the rosemary and thyme. Then add the rest of the cream, and then the remaining cheese. Again, mix while you add the cheese. Once it is smooth and thickened, move the skillet into the over. Don’t forget, the skillet is HOT, so use caution.

Leave in the oven for 12-14 minutes. Once done, secure the skillet and let briefly cool.

For the Crostinis:

Slice whatever kind of bread you’d enjoy having, but a loaf of crunchy crusty bread is ideal. Take each slice and give it a light coat of olive oil on each side. Put on top rack of oven and let brown. When one side is done, flip it over and toast the other side also. After a few minutes, the bread should be browned and crispy and perfect for dipping. (You can do this either before or after making the gouda in a skillet.)

Serves 2-3, depending on how much each of you love cheese.

Update: See the comments section for additional information regarding more ingredients used for the B-Side Lounge Baked Gouda in a Skillet…including fried potato sticks & goat cheese!

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Wedding Gift: Customized Wooden Cutting Board.

2 Jan

Right before Christmas I received a package in the mail. To my surprise, it was not a Christmas present at all, but a wedding gift. And it was a pretty freaking great one at that.

My cousin Michael and his lovely wife Denise (I’m guessing it was mainly Denise who did the work here) sent a customized wooden cutting board to us as our wedding present. It has my newly hyphenated name and the year of the wedding etched into the wood.

It is really an incredible gift for someone who loves to be in the kitchen as much as I do. I have gotten over my reluctance to use the board (for fear of damaging it in any way) and baked up a nice treat with it that I’m going to share as my next blog post. I really am kind of in love with this as a gift idea!

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Bourbon Soaked Cherries.

14 Dec

Last weekend while Joe(y) and I were away for the weekend visiting Provincetown, we stopped in for an early dinner and some drinks at one of my favorite places to eat. In addition to ordering dozens of oysters and a Pale Ale for myself, Joe(y) ordered an Old Fashioned. The waitress apologized that they no longer had the bourbon soaked cherries for the Old Fashioneds, and that they only had the regular maraschino cherries.

Wait. Back up. BOURBON SOAKED CHERRIES? Yes.

So. Of course. We then decided it was necessary to make our own. Somehow, there were fresh organic cherries for sale in December where we get our produce. We found a basic recipe online on how to preserve cherries whole in sugar syrup. But we can do better than just bourbon infused cherries. We expanded on the idea by including bourbon, cloves, orange peels and fresh ginger slices.

Yes. I’m totally pitting the cherry with a paper clip half unfolded. And yes. It does work! Joe(y) found that tip online (via Martha Stewart, of course).

Now, we haven’t actually been able to try the finished cherries yet. They need to macerate and absorb the flavors (and alcohol!) for at least a week. However, since we canned them in glass jars the proper way, these delicious cherries should last months in the fridge/pantry.

I snuck a taste of the syrup/bourbon/cherry/awesome concoction and, um, it was pretty freaking delicious. I can only imagine that the finished product is going to taste 5 billion times better. If that’s even possible.

These are going to make great gifts to friends and family for the holidays. It was also a fun way to spend an evening at home with Joe(y). We took turns between photographing and food prep and created something pretty awesome. Enjoy!

To do this, you’ll need:

  • 1 1/2 pounds of fresh cherries
  • A bottle of your most favorite bourbon and/or whiskey
  • 3 cups of sugar
  • 2 cups of water
  • Small to medium piece of ginger root
  • One orange
  • Whole cloves

Wash the cherries in water and then pit via the method above. Prepare the mulling flavors by piercing orange peel with whole cloves. Slice fresh ginger into round chunks, each about a half inch thick. Set aside.

In a pot, bring 2 cups of water and 1 cup of sugar to a boil. When the sugar dissolves, add in the orange peel, cloves and ginger. Lower hear and let simmer for five minutes, stirring occasionally. Strain the syrup through a strainer to remove cloves, ginger and orange peel.  Return liquid to heat and return to a boil.

Add in one cup of cherries. Leave in for about 2 minutes to allow them to blanch. Remove with a hand strainer and set aside while repeating until all of the cherries have gone through this process.

Save about a cup of the syrup and add to it 2 cups of sugar. Bring to a boil, again allowing the sugar to dissolve. Then, remove from heat and let cool slightly. Add in about three cups of bourbon. Mix well. Fill jars with cherries and cover with whiskey/syrup mixture.

Seal. Wait. (Like, at least a few weeks.). Love.

Depending on how properly you can these, they will last for several months if stored properly.

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Wooden Carpenter’s Ruler Stars As Holiday Decorations

11 Dec

So, you’ve seen those wooden carpenter’s rulers that fold up? You know those turn into stars you can use to decorate for Christmas, right? I’m pretty sure that’s what their intended use is.

They’re cheap to buy and easy to shape. They come in white, yellow or natural wood colors.

You can hang them on your walls. On your door. On your tree. In your window. (Are you getting the idea here?) Continue reading →

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Cheddar & Walnut Stuffed Mushrooms.

29 Nov

Years ago, Joey found a recipe for stuffed mushrooms that was similar to this one. Since then, we’ve tweaked and improved on it every time we make them for Christmas, Thanksgiving or any number of special occasions. We’ve been making them using the same recipe for a few years now. And also since then, we can never make enough.

They are pretty simple to make. And they will make your house smell incredible too! You probably have most of the ingredients just sitting around in your kitchen. Trust me, people will DEVOUR these. They will think you are incredible in the kitchen. And they will request these anytime you need to bring an appetizer to any gathering. They might even throw parties just so that they can eat these again. Continue reading →

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Thinking about… Vivek Shraya

28 Nov

Photograph by Zachary Ayotte

Thinking back on how I was first introduced to Vivek Shraya’s music, and the progression of not only the sound, but the person himself since then, it’s all terribly exciting and exhausting.

I first met Vivek in 2006 while he was visiting Boston working on his album If We’re Not Talking. Since that time, Vivek has released three albums, two short films and authored one book. He toured India a year ago with Tegan and Sara. He’s done a number of readings from his book God Loves Hair across Canada and the United States. He’s screened his first film Seeking Single White Male at various film festivals and events. And he’s always, it seems, looking to do more.

This month, the Toronto-based Shraya released his newest musical venture, an EP titled 1:1, available through iTunes. I talked with Vivek about it and some other things…

You’ve just released a new EP, 1:1. Should your listeners expect the same sound as your past couple of releases, or something different?

1:1 is a pretty big step away from the electro/synth pop sound of my last two efforts. The bulk of the songs were written during a heavy depression earlier this year and it felt important to preserve that raw emotion and spirit. So instead of layering and potentially losing the songs under all kinds of production, most of the record is directly lifted from the demos or retracked/recorded parts from the demos. This was a huge risk for me especially using the vocals parts from the demos. They aren’t “perfect” or pretty and at times even sound ugly or like exposed wounds. This whole project, from the songwriting to the production to even the photos, was an exercise in vulnerability.

Aside from music, you’ve also authored a very well received book, God Loves Hair. Can you tell me a little about it?

God Loves Hair is a collection of short stories that details my experiences growing up with immigrant parents as a gender queer kid in Alberta (which is sometimes referred to as “the Texas of Canada”). Each story is coupled with a beautiful illustration by the extremely talented Juliana Neufeld.

Any plans for another book?

When I first put out God Loves Hair, I didn’t really consider the possibility of a second book. But the confidence I have gained from the wonderful response to the book coupled with a desire to say more has inspired me to keep writing. I am hoping to have a rough manuscript completed in the coming months!

So, you’ve been busy, but I’m guessing you don’t like to remain stagnant. You’ve also made two short films this year. How has that experience been different from music and writing?

Music and writing for me is about working out an idea, an issue or an image with words (and melody). In a way, film is similar because you are always starting out with something abstract, something you experience in your mind. But as a visual person, I love the format because I get to explore working directly with imagery. Both my shorts have also included text and music and I love that film allows for the opportunity to build on my skills as a writer and musician but it in a completely different context.

And what is the subject matter of Seeking Single White Male?

Seeking Single White Male is about my experience in gay bars when I was first coming out, noting the ways in which to be seen, as a person of color, required assimilating to a form of whiteness.

Any other projects on the horizon?

I have spent most of the fall working on a new film project. While my previous shorts have been composed of text and photos, this was the first time I used actually footage, filming 35 people! Now that I am in the editing stage it feels like a huge undertaking trying to condense everything into a 10 minute, visually engaging piece, but I am very inspired by the content, excited about the challenge and hope to have it out by early next year.

Find out more about Vivek at VivekShraya.com

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Oh, hey wedding day. (11/26/11).

18 Oct

Our late summer/early fall wedding celebration will be outdoors with lots of our musician friends playing music in the wooden dance hall in the woods. The one where you have to cross over the stream using the small wooden foot bridge. You know, the one right after you walk by the huge private in-ground pool. In our heads, it looks awesome. And the years of planning have payed off.

But then, life always loves to get in the way and switch things up a bit. And that is what happened here.

Continue reading →

This weekend… Rockin’ Flea Market & Bloody Mary bash

15 Oct
T.T.’s Rockin’ Flea Market and Bloody Mary Bash is THIS Sunday (October 16th) from 11am-4pm at T.T. the Bear’s in Cambridge, Ma!
In addition to shopping, there will be…
  • Pool Tables, Ms. Pac-Man, Photo Booth
  • Bloody Marys, Spiked Cider & Mimosas
  • “Hot Dogs & Dreams” Hot Dog Stand
For sale will be a bunch of vintage items, clothing, books, vinyl, knick knacks, handmade goods and lots more stuff you just have to have.
Here is a preview of  just a few of the items I’ll be selling at my table…

Metal and cloth folding seats

Vintage pennants

Chautauqua Industrial Art Desk

Vintage "Highway Patrol" sign

Vintage trays and other misc goods

Legal Love.

3 Oct

So back in 2004, Joey and I started up a little organization to raise money and awareness regarding the issue of same-sex marriage in Massachusetts. At the time, the courts had made it legal, but the law hadn’t been implemented yet. Due to the inevitable impending legal fights from the extreme of right wing, we wanted to help out in a way other than making phone calls or canvassing. (Those are great, by the way, just not for me.)

We decided to put on benefit shows in support of gay marriage. The Boston music community took to it with open arms. We held several shows over a time span of a year or two. We had great success and were able to raise thousands of dollars for the cause of protecting equal marriage rights in Massachusetts. We couldn’t have done it without the artists who volunteered their time and talents to the cause.

Some of the bands/musicians:

  • Mary Lou Lord
  • Ad Frank
  • Rachael Cantu
  • Rachael Davis
  • Annie Clark (aka St. Vincent)
  • Paula Kelley
  • Britta Wolfrum
  • Clayton Scoble (of Francine)
  • Leah Callahan
  • Thea Hopkins
  • Kara Tondorf

Continue reading →

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Rockin’ Flea Market & Bloody Mary Bash!

29 Sep

Sunday October 16, 2011. T.T. the Bear’s. Cambridge, Massachusetts.

There is going to be A LOT for sale here. From crafts to vintage items to baked goods and more! It’s going to be a fun time, be sure and stop by, have a drink and get to shopping! There will also be a photo booth, music, pool tables and more!

How to build a raised garden bed.

25 Sep

So sometimes I get an idea and start a project. And then sometimes I don’t follow it all the way through. This is one of those times.

Not to say that I didn’t accomplish anything, because making this raised garden bed from a pile of wood and some nails felt pretty good. Just because I didn’t actually fill it with dirt or a garden after installing it doesn’t necessarily make it a failure, it just makes it a work in progress.

Continue reading →

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Urban Exploring: Rural Edition.

20 Sep

As someone who has always been enamored by things with a tangible past life, I was excited to stumble upon an old train depot and warehouse in the middle of the New England woods. I’ve seen this place before but had never had the time to really explore the grounds. Over the Labor Day weekend holiday, Joey and I grabbed the camera and headed out to take a look over at this place. We both took some photos, and below are some of the ones that I captured.

Continue reading →

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Lady Lamb the Beekeeper. Middle East Upstairs. 8/18/11.

21 Aug

Here are some pictures I took of Lady Lamb the Beekeeper (Aly Spaltro) performing at the Middle East Upstairs in Cambridge, Ma on August 18, 2011.

Photos copyrighted by Matthew Petrelis. (I don’t mind sharing with proper credits.)

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Basement purgatory.

15 Aug

So that one day I will not end up on a show about hoarders, I’ve decided to tackle the basement storage a little each week. I’ve kept everything down there for one reason or another. It was never junk. It was never trash. It all had some purpose or memory. Or so I thought.

It started a couple of weeks ago on a rainy Sunday. I was doing laundry. I decided that instead of walking past the mounds of boxes and bags strategically placed and balanced, I would stop and see what I had been saving all these years. I’ve been living in my current residence for just over 9 years. It was the first place I moved to after college and after moving out of my family’s home. I brought a lot of stuff with me then. I have also accumulated piles more since. Christmas gifts of faux useful items I would never use. That’s the majority of the new additions. I found two wine openers and two different kinds of electronic multi-gadget chargers just as I was scratching the surface.

Continue reading →

Musical notes.

9 Aug

Here’s a poster I put together super fast last night to promote the show of an amazingly talented friend.

(Not that she needs my help. It was announced this week she is Boston Magazine’s 2011 Best of Boston New Music Artist.)

Lady Lamb the Beekeeper. Middle East Upstairs. August 18th, 2011.

Maine Vacation, Part II: The food.

7 Aug

Oh, food. I love you. I love you so much. And what makes you even better is finding you on my plate in some amazing place I’ve never been before. While in Maine, I came across many of these places. Some of them were just okay. The others? Well, let’s just get started talking about them because they were just so freaking good. I’m writing about the top three places we ate at. There’s some complex mathematical equation I use to calculate it all out, but all you need to know is that it is basically a combination of atmosphere, taste and awesomeness.

The cottage where we stayed was about a 40 minute drive or so from Bar Harbor. The way that I drive anyway. (You can read about the cottage in Maine Vacation, Part 1: The Cottage.). l had never been this far up into Maine, and wasn’t quite sure what to expect from it. Bar Harbor has many different venues in which to sit and eat. So many, in fact,  that I was  drawn to one place while walking out of another. I am constantly thinking about my next meal, even when already eating/just having finished a meal.

Number 3: Morning Glory Bakery

We had stopped in at a bakery on a smaller side street after wandering around town for an hour or two. It was lunch time, I hadn’t eaten anything substantial yet. At this point, a bakery with sandwiches, cookies, breads and chocolate things was as good of a place as any.

It appeared to be the right choice, because walking in the door we were greeted by the sound of a Sleater-Kinney album being blasted out from the kitchen where about a half dozen women were busy baking breads, pies and other flour-based treasures. A woman powered feminist bakery in the middle of Maine? This was clearly my kind of place. I was especially excited to have stumbled through these doors as I was wearing my Wild Flag t-shirt I purchased recently at a show. I was hoping that perhaps someone there would make the connection. (No one verbalized their appreciation of this to me, btw.)

The shop had a really simple set up, and it was great to be able to see the workers in the back actively baking in the huge kitchen.

Continue reading →

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Vegetarian dinner for a meat eater. Grill edition.

24 Jul

Sometimes I have to grill vegetables instead of meat because I am in a relationship with a vegetarian. It’s okay! Thank you for your sympathy, but I still get my fill of carnivorous treats in my diet on a regular basis.

Tonight was one of those nights though. Where you just want to grill something other than meat. So I turned vegetables into a full meal, and it was enough to satisfy my dinnertime hunger.

I prepared the following three things on the grill:

1. Grilled zucchini rolled with fresh farmer’s goat cheese, baby spinach and basil.
2. Portabella mushrooms marinated in a homemade balsamic pesto.
3. Corn on the cob.

One of my all time favorite things to grill would be number one above and it is completely simple to make. Start off by cutting the zucchini lengthwise into strips.

Then, cover them with olive oil, salt and pepper and put them on the grill for a bit.

Once they’re cooked, gather everything else you need for rolling them up in one spot.

Continue reading →

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Thinking about… Joy the Baker

13 Jul

So if you’ve read anything of mine over the past few months, you may have noticed I have been a bit preoccupied with the likes of Joy the Baker. Yes, Joy is a baker. And yes, she does it incredibly well.

Just ask Saveur, who named her blog the Best Baking and Dessert Blog of 2011. Also, the London Times granted her website the distinction of being one of the Top Fifty Food Blogs in the World (Yes, in the WORLD.)

Also, she has a highly popular and equally enjoyable podcast available on iTunes, where it debuted in May as the #9 most listened to podcast of the week. Go listen after you check her website and finish reading this interview, but before you make dinner.

I got the chance to sit down and chat (via video internet amazingness) with Joy. The resulting text below is what I have strung together into some semblance of an interview after nearly an hour of pretty awesome banter.

Joy doesn’t really like the woods. Or Ke$ha. She does, as one would expect, like to go out for dinner and cocktails. She likes to put Maker’s in her tea. And I am very much okay with all of it.

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Maine Vacation, Part 1: The cottage.

10 Jul


I started to write this while sitting inside a wooden cottage in the midst of a dense mix of trees that nestle up next to a bay in a part of Maine that should pretty much be Canada. It was my sixth night looking out the windows into complete blackness. Eighteen windows to be precise. And no shades or curtains on any of them. (I realize that in the middle of thirty-eight acres of private forest it is a bit silly to worry about who might be gazing in at me, but that’s just the city in me.)

This first entry about our week away will focus on the property on which Joe(y) and I stayed. We did so many things that I want to write about in detail, that putting it all in one post would be a way to get it all cluttered up real fast. So I’ll be adding posts in the near future about those things as well.

But for now, let’s focus on the cottage:


 

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Make your own ginger syrup / ginger ale.

27 Jun

So I love Ginger Ale. And I love any sort of drink that I can put Ginger Ale into. I don’t however, enjoy the fact that I’m drinking soda. Yes, I buy the 365 brand to make myself feel better. But what is a way to feel even less guilty about drinking soda? Making it yourself.

It’s actually pretty simple to turn this:

into this:

Once you have your ginger syrup all made, you can add it to club soda to get the perfect ginger taste of your liking. With a dash of bitters to even it all out.

Or you can add it to your favorite whiskey. With a splash of club soda. And some orange flavored bitters. And a lime.

For a recipe on how to make this syrup yourself, make your way over to Ms. Joy the Baker.

(Also, check out my interview with Joy here!)


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Free flight to London? Why yes, I will take that.

25 Jun

It has been almost a decade since I have been in London. I haven’t been since Spring of 2002. I attended school there for a time in 2001 (preceding and during 9/11 as well as the 3 months following). I have so many incredible memories of that place (and barely any photographs).

I am going back however! And thanks to the incredibly kind folks at Virgin Atlantic Airlines, I will be flying for free! I entered a contest (The Virgin Atlantic “20 Years, 20 Tickets: Virgin Atlantic Airways’ Boston Anniversary Giveaway”), along with 85,000 of my closest friends, for a chance to win 2 of 20 round trip tickets from Logan to Heathrow, and I freaking won! I am very thankful and completely surprised. Joe(y) and I are already researching places to stay and plan on traveling around Europe a bit while we are there.

I can’t wait to get there. Check out the old haunts. See my old pals (I’m talking to you Margarita and David). Here’s a memory box Mags made me before I left complete with adverts for movies we saw, pictures of shows we went to, stickers of bands we loved and of course, a picture of Patsy and Eddie on top:



Getting excited? Yeah. I am.

Backyard Eats.

20 Jun

Friday night was one of the best weather nights so far this season. It demanded that time be spent outside in the yard. Uncovering the BBQ and tossing on some incredible tasting goodness. Talking about life and gardens and drinks and so on.

My friend Kree came over and brought an amazing cut of pork that had been marinating for hours beforehand. We found some assorted accompaniments in the house, such as red potatoes and onions. Joe(y) and Kree threw together a salad (which we topped with grilled garlic scapes…OMGZ!) and dinner on the patio was served.

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Thinking about… The Cold and Lovely

17 May

The Cold and Lovely

As a new feature to this here blog, I’ve decided it would be pretty great to do semi-regular interviews with really incredible people. (Brilliant, right?) Most likely, the majority of these will be with musicians, but I do realize there are people who do great things that don’t involve music, so I’m going to keep that in mind when looking for folks to talk to.

As the first interview, I’m thrilled to have The Cold and Lovely contribute.

One part Meghan Toohey mixed with one part Nicole Fiorentino equals a whole lot of quality rock in the form of the new band they’ve named The Cold and Lovely.

Where the two have found the time to record and play as The Cold and Lovely is perplexing at best.

Toohey has been a staple for Billboard topping artists The Weepies both in studio and on tour (and in addition to her producing, writing, and recording for other artists, she has also toured with Lenka, Schuyler Fisk, and Lori McKenna to name a few).

Fiorentino, meanwhile, has kept herself occupied for the past year recording and touring worldwide as bassist for The Smashing Pumpkins. Before that, she was keeping active in several bands, including Light FM, Twilight Sleep, Veruca Salt and picking up bass duties on tour with Spinerette.

Meghan joins us from Los Angeles after a weekend of rehearsing and performing with Schuyler Fisk while Nicole chimes in from between recording sessions in Chicago…

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Excess Baggage.

11 May

*Note: The original purpose of this post was to send a broken-apart, well used and unconditionally loved fifteen year old bag back to the company from which it came to see if they would indeed replace it with a new one. As I was writing about it however, I realized I wasn’t able to actually toss my history aside so easily.

So I’m sort of a sentimental person. I enjoy holding onto objects, trinkets, clothing, mix tapes, and the like which are accompanied by a fond memory. I’m not a hoarder. (Although my basement storage and boyfriend might want to have a chat with you regarding that statement.)

One thing I’ve held onto for years, 15 years to be exact, is a black L.L. Bean bag which I borrowed from a friend staked a claim of rightful ownership to it after having it in my daily possession after a year. You can see a picture of it below.

This bag has been with me for half of my life. It has seen, in no particular order… My first real relationship. The death of my best friend. All six of the cars I’ve owned. Hundreds of concerts and shows. Most of high school and all of college. Living in Europe. Hiking in the woods. Picking fresh lemons from trees in California. Various pets. Driving throughout the U.S. And so on and on and on.

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Penpals.

18 Apr

One of the things I enjoy just as much as eating or listening to music is receiving letters and cards in the mail. It’s right up there with bacon. And a good cocktail. Not necessarily together.

Today I arrived to my mailbox after walking home from the subway and pulled out a blue envelope addressed to me. Addressed in pen. By hand. To me. Such a pleasant break from the horribly fonted black and white letters that were keeping it company in my mail pile.

I thought originally that it was a belated birthday card for me. But upon further inspection of the return address, I realized it was a note from Joy the Baker. (Yes, click the link now, I’ll wait.)

Last week, Joy announced she would be sending 30 letters to the first 30 people who emailed her with their addresses. It was one of the things she was doing in anticipation of her turning 30 this year. So, of course I jumped on the chance to get mail.

I received a pink hand-drawn heart outlined in red with a note:

Matthew, thanks for knowing me, and for being a rando dude who reads my blog. love. joy

How awesome, right? (I could also write about how awesome that black ink with a fine tip pen was used in the composition of the note. or that the body was written in all lowercase letters. or that Joy has the type of handwriting that just begs for more letters to be written. or that the card has a freaking letter pressed “Joy” with design. I mean, I could write about all that, but that would be weird.)

Now, I’m off to compose a note to my favorite pen pal of all time. A friend in L.A. with whom I was writing back and forth on a regular basis up until last year (writing even though we talked in some shape or form a few times a week). For some reason, sending of post ceased. I have a stockpile of cards purchased with the intention of making their way to her door, and now, finally, they’ll be on their way.

So thanks, Joy, for brightening my day. And also for providing me with delicious (no really, AMAZING) food ideas! And also for rekindling my letter writing/sending via the USPS.

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