the punch line

18 Jul

I have a bad habit. I laugh at my own jokes. Like, a lot. Once, Josh and I got caught in a short hail storm in Washington DC, and as we peered out of the car windows at the little ice bombs dropping from the sky, I shouted with mock indignance, “OH HAIL NO!”

I almost died laughing at that line–and not just a “funny ha ha” laugh, but the deep-bellied Gina laugh some of you might recognize as especially, ahem, boisterous–while Josh just had to sit and wait my laughter storm out. (Confession: Sometimes one of us will bring this little anecdote up, and I laugh all over again. I’m pretty sure you know you’ve got a good joke when it still cracks you up years later. Even if you’re the only one laughing. …Right??)

I think they meant to use the “Chelada” font to spell the word “Gross”

Fast forward to last night, when my sweet husband drove me to the grocery store to get some mint cookie ice cream. He had been craving a beer himself, and I suggested he get a can of Bud Light & Clamato–one of his favorites (despite earning an official Beer Advocate score of Awful).*

Josh shrugged. “I don’t think Bud Light & Clamato will go well with the ice cream.”

“Um, Bud Light & Clamato doesn’t go good with itself,” I shot back.

There was the tiniest silence before it happened. I roared–I am so witty you guys!

“Gina… that wasn’t even that funny.” Josh noted tenderly between my giggle fits.

And you know what? I kind of see his point. But it was too late, the Gina Joke laughter dam was broken.

 

* This review sums up the Bud Light & Clamato nicely:

It’s somewhat tolerable, didn’t make me gag too much and I might’ve been able to nurse it until it was gone, except you weren’t kind enough to put it in a regular 12-ounce can.

Oh no.

Instead you decided to put your clammy concoction in a huge 24-ounce aluminum jug, making it impossible to finish without it getting warm, which makes the Chelada feel like someone rinsed their mouth with it and spit it back into the can.

triple berry pie

13 Jul

Josh’s favorite dessert is triple berry pie, but I’ve never had the time or courage to make him one. Or a pie plate. But when that issue was resolved thanks to a sweet find at Goodwill, I knew it was time to conquer this new realm of desserts.

Now pie isn’t just about baking. There’s something about pie making that just seems very… connected to me. Pie is so homey, so full of the earth and family and goodness. Like a big, warm hug full of love.

Since this was my First Pie Ever, I turned to my go-to recipe site, Williams Sonoma, and used their Summer Berry Pie and basic pie dough recipes. My pie included blueberries, raspberries and strawberries. And guess what! Making pies completely from scratch is not really that hard! My First Pie Ever turned out great:

::hugs::

you’ve been pie hugged!

This is fantastic news for Josh, because it means there will likely be lots of new pie experiments in our future. The other plus of making pie? Not only do you get to give your freshly made pie-hug to people you love to enjoy, it earns you lots of extra hugs and kisses of your own from your hubby. :)

 

Do you have a favorite crust/filling recipe? What are your pie-making tips? TELL ME YOUR SECRETS!!!

and then josé andrés and i became BFFs

15 Apr

When we got to Atlanta in December, one of the first things Savory did was join a science meet-up group. We’ve gone to science trivia and a couple of lectures at bars (I know, we’re hard core.), but as a guy with a Ph.D. in physics and a gal with a food blog, we were especially excited when they held an event a few weeks ago titled “The Physics of Cooking.” So cool, right?!

I was pretty stoked when we walked into the lecture hall at Georgia Tech and they had a whole lab table set up next to the podium–but just about went into complete freak-out mode when the emcee casually mentioned that, along with two physicists from Harvard, José Freaking Andrés was presenting!

tapas: a taste of spain in america, by jose andres

my ultimate guide to spanish cooking

I was first introduced to JFA when I received his tapas cookbook as a gift. Dudes, the tapas in that cookbook are beyond legit. His flan recipe is the best I’ve tasted (close second: the flan from Colombia restaurant in Florida). Best of all, I finally found a recipe for croquetas that truly reminded me of those sauteed pieces of heaven I so frequently enjoyed when I studied abroad in Spain. I make those croquetas once or twice a year, and I am not exaggerating when I say it is a spiritual experience.

So what’s a famous chef doing with some geeky physicists? Turns out, JFA is as passionate about innovation as he is about food. He teamed up with Michael Brenner and David Weitz from Harvard and they put together a class on culinary physics.

For Andrés, the pairing of food and science “opens new highways to creation” in the kitchen. They did some cool experiments with food and talked about the importance of collaboration and reaching beyond the boundaries of your discipline–but what really made the experience unforgettable was JFA himself. I don’t know how to describe it except to say that his storytelling is as delicious as his food; when he speaks you just get entirely engrossed by his absolute passion, a mix of both urgency and joy.

As soon as the presentation was over, I rushed the stage to meet him–the man whose tapas have been a delight to me for years, at whose restaurants I dined at with friends and forced every single one to order the flan for dessert, and whose stories of the next food frontier left me completely entranced. And as I shook his hand with a grin that threatened to devour my entire face I blubbered, “Mucho gusto. Can I get a picture with you?” Then, as I dragged the two professors from Harvard into the photo and Savory snapped the picture,  “I have a food blog. You’re going to be famous.”

Really, Gina? I have a food blog?? You’re going to be FAMOUS??? JFA humored me despite what a pompous lunatic I must have looked like, and I could barely contain myself as I literally skipped out of the auditorium and into the street before shouting “OHMYGOSH I GOT A PICTURE WITH TWO PHYSICISTS AND JOSEFREAKINGANDRES!!!!!!!!!!!!!!!!!!!!!”

Jose Andres visits Georgia Tech

josé andrés, pre-'hot plate' fame bump

best foodie moments in film

19 Mar

What are the best foodie moments in film? My favorite is the episode of True Blood where Sookie’s grandmother dies. Sookie is berieved, but constantly surrounded by others and unable to grieve. Finally alone, she sits down at the kitchen table and eats an entire pecan pie her grandma made. I love this scene, because it feels like the first moment she gives in, bite by bite, to her loss–savoring the last of her grandmother’s earthly delights.

True Blood_pecan pie scene 

Ironically, the only place I could find the video was on a blog bashing the scene as "completely devoid of emotional impact."

Runner up: The egg scene in Cool Hand Luke.

What else deserves to go on the list?

my breakfast is broken

11 Mar

I don’t know about you guys, but for me, breakfast is the most difficult meal of the day. This is the diatribe that plays itself out in my head every time I wake up:

  • Will I have enough time to make, or even just eat, something for breakfast?
  • Does my breakfast have too much sugar?
  • Too many carbs (grain)?
  • Too little protein?
  • Will it keep me full?
  • Is it too processed?

If I don’t make/eat breakfast before leaving for work, the battle continues on the road: Can I stop somewhere to grab something without being late? What’s cheap, but still healthy? How long is the line? If I just don’t even bother, will I make it to lunch without gnawing my own arm off?

Somewhere along the line, it finally occurred to me that breakfast is WAY TOO COMPLICATED.

Think about your typical breakfast foods: Cereal (too many carbs, too much sugar). Yogurt (won’t keep me full). Bagels (too many carbs, too little protein). Pastries (no brainer–not healthy). Pancakes (too much time, too many carbs). Fruit jams (too much sugar). Granola bars (too many carbs, too much sugar). I finally gave up and started eating eggs almost every day.

Why, I wondered, is something that should be so simple–easy access to a filling, healthy meal–so jacked? Then one day I heard this crazy idea on the radio:

People can just eat the same foods they eat for lunch and dinner, for breakfast. 

Japanese breakfast

a traditional breakfast in japan. doesn't look very familiar, does it?

Wha whaaaaaaaaaaat? WHY HAS NO ONE THOUGHT OF THIS SOONER, you ask? Breakfast has changed in America over time based on work schedules, work environments, and the migration of women into the workforce (and out of the kitchen). All of us now have less time to prepare, and to consume, breakfast–but I think just changing the way we think about what breakfast is will at least give us some better options for what we eat.

For me, understanding my morning meal doesn’t have to be limited to “normal” breakfast foods opened up a world of opportunity for healthy, yummy and filling ways to start my day:

  • Meats: Why not grab a small piece of leftover dinner or a slice of lunch meat from the fridge instead of fried sausage or bacon?
  • Hummus: No duh–I’ll eat this any time of day!
  • Eggs: Easy to make fresh or hard boil for something filling on the go.
  • Cheese: see Hummus.
  • Yogurt: Also quick and easy. Pair with an egg or some cheese/hummus, and you’re set ’til lunch.
  • Fruit: Quick! Easy! Great with any of the above! (Noticing a theme here?)

What do you think? Is breakfast a breeze, or a royal pain in the tummy? I’d love to hear about your breakfast challenges or meal ideas!

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