I crave a lot of things when I try to cut down on others.
I’m postponing my inherent diabetes by cutting down on sugar, and now in turn, I keep craving sandwiches.
This is a self portrait of sandwiches on my mind. This one was a ham and cheese…
One day while drifting through Whole Foods I came across a free sample booth that had a lady handing out what looked like tapioca pudding and going on about all the things you can do with chia seeds. It was reminiscent to Bubba Blue giving that never ending speech on shrimp, in Forest Gump. I couldn’t get her to fess up on how she made this delicious pudding I was trying, so I grabbed a bag of these seeds, headed home, and began experimenting on how to make it. I’ve tried it using all different kinds of milks, sweeteners, and extracts and I think I’ve finally made my favorite one. I’ve illustrated the recipe so that you can make it too!
It’s best to leave this mixture in the refrigerator for, like, 12 hours to get the best pudding consistency. Right before serving it, I like to top mine off with a little extra teaspoon of agave.
The other night some friends and I were invited to Oakland for dinner at my friend Kristies house. Kristie had been talking about her blooming eatable garden ever since the weathers been getting warm and was planning on making us meal using ingredients from it!
I didn’t bring a real camera because I wasn’t expecting anything like what was presented. I knew that Kristie was cooking alongside her friend Madeleine but I didn’t know that Madeleine was also a chef of Sons & Daughters in San Francisco, when she wasn’t helping my friend Mother Nature make meals. They were calling the dinner event DIG. (dinner in the garden!)
It was a little cold and rainy outside, so Skinner started up a fire while we waited for dinner to be served. Then we were called back into the garden for dinner. We sat at the dinner table underneath an umbrella of grape vines. The 4 foot tall branches of kale gated off from any sort of reminder you that you’re in Oakland and not a vineyard France. And the unique flavors of food that we were served, could be compared to nothing but the feeling you get when you realize that you’re in the middle of creating new fond memories.
Kristie and Madeleine created a perfect 5 corse meal that blended Madeleines fine dinning background and Kristies healthy vegetarian home cooking, beautifully. The pasta was made from scratch, the ricotta cheese was made in the house, the vegetables were all plucked from where we got to sit and talk to each other for one of those rare, no-work environments that everyone practically lives in for being self employed.
I ate a meal but created a memory of a new moment in a new environment with a group of really inspiring friends.
Ok, to their more of a “turn over” than a pop tart, but pop tarts are just such a fun breakfast food that I these deserve that title, anyway!
I was in a bit of a bind when Christmas came out of nowhere this year, and I had offered to contribute a dish to a family full of cooks. Christmas eve is no time to brave the grocery store, so I used some things sandwich essentials I had in the refrigerator, along with some pre-made pie crust that I like to keep in the freezer. With this, I put together with what has now become my new favorite hand held meal!
It was so easy to make, that I didn’t even know how to take photos of the short process, so I drew it out instead!
Some great things about these ham & cheese pop tarts:
*You’ll also need a baking sheet and some parchment paper, but I forgot to add that doodle. Ooops!
Now, preheat your oven to 400 degrees and follow the instructions on how to make some pop tarts:
grate the cheese, dice the ham, and roll out the doughCut the dough into rectangles. Pile some ham and cheese in the middle of one rectangle of dough, then stack another rectangle on top of it.Seal the pop tart by pressing along the edges with the tip of a fork.
Separate the yolk from the egg, and lightly brush the egg white on top of the pop tart. (It’ll give it a nice glossy toasted look in the end.)
Place the pop tarts on a parchment lined baking sheet, and put them in a preheated 400 degree oven for 25 minutes, or until golden brown. Serve them with a little whole grain mustard and pat yourself on the back because you’re totally a baker, now!
Theres so many culinary treats spread around New York City, that I wish I had the time, money, and metabolism to go through all of them!
Over the course of a week, I ate through a handful of foods that I love around the city, and documented them with the help of scissors and construction paper.