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A life of jobs.

I’ve been reminded today of the number of jobs I managed to hold down over the last 3 years. It’s quite amazing to think back a year ago today that I had 5 jobs at one time. FIVE JOBS!!! Just to live. Just to manage and pay my bills and live in Austin Texas. Sometimes I think it’s embarrassing that I did that to myself. And other times I think it was the prayers in the bathroom stalls that I said on every shift that helped get me to where I am now.  Without those jobs, I wouldn’t have worked as hard as I did to get me here. Which is with just two jobs now, both of which are pretty big passions of mine…. And, well, happy. I’m really happy.

 I realize I’m long overdue for a blog posting… it’s been a few months on my end. I must apologize for the lengthy period of time of which it’s taken me to expose my delicious and harmonious pairings to you, but alas, I swear it’s for a good cause.  I’ve been a bit busy….with life. I’m sure all of you can relate.

 I must say that in the amount of time I’ve been missing you all…. I’ve discovered some pretty incredible meals that I would like to share. In addition to some pretty incredible new music…which I’m sure you’re excited about too. My absence has made you all inquisitive about my life’s adventures now that I only have 2 jobs. Instead of 5…. Right? I knew it.

 My first recipe I MUST SHARE…… a version of Fried Chicken that I swear I never knew I could pull off. (I secretly made the biggest mess while doing it) But my handsome man can attest it came out KIND of perfect.

 JENNY’S FRIED CHICKEN

  2 Ibs of Chicken (I used Thighs and Legs) – So much more fun to fry

 Sauce Mixture

 4 Eggs

 1/3 Cup of Water

 1 Cup of Hot Sauce

 Seasoning Blend

 1 1⁄2
 teaspoons salt

 1 1⁄4
 teaspoons fresh ground black pepper

 1⁄4
 teaspoon garlic powder

 Dredging mixture

  2 
cups all-purpose flour

  1 
tablespoon baking powder

  1⁄4
 teaspoon salt

 DIRECTIONS

Heat peanut oil in a large deep pot to 350°F

 For sauce mixture: in a medium-sized bowl, beat the egg with the water. Add hot sauce and whisk together well. Pour this mixture into a large plastic zip-top bag. For seasoning mixture: In a small bowl, combine 1 teaspoon salt, 1/4 teaspoon freshly ground black pepper and 1/4 teaspoon garlic powder. For dredging mixture: In another bowl, mix flour, baking powder and 1/4 teaspoon salt. Rinse and pat dry chicken pieces with a paper towel. Cut breast pieces in half across ribs. Sprinkle chicken generously on both sides with seasoning blend. Drop a few chicken pieces of chicken into bag of sauce mixture and squish around thoroughly. One piece at a time, roll chicken in flour mixture and drop into hot oil.

Fry chicken until brown and crisp. Drain on paper toweling.

  I’m about to blow your mind right now with a country song. Now, those of you who know me well, know country was never my jam. NEVER EVER EVER EVER. Seriously. EVER. I really disliked country all the way through my formative years (I told you a lot has happened this year) until this year when I was introduced (And maybe had a small introduction as well) to the newly infamous Sturgill Simpson. Holy banana boat. You have to hear this guy… He’s what they call a young Waylon Jennings. A country musician from Jackson, Kentucky, Sturgill might be my new favorite up and coming artist. I had the opportunity to see him twice this year… and I’m thrilled to pair my spicy fried Chicken with his song “LIFE OF SIN”. The song is from his 2014 album METAMODERN SOUNDS IN COUNTRY MUSIC.  

https://youtu.be/C-z49Gj-xSs

 When I was 5 or 6, our next door neighbor, Hazel, would make me the most delicious fried chicken for my sister and I. She would fill her small yellow house up with the scent of grease and the air became so dense with the smell of fried deliciousness that it became a trend that I asked her to make it for us all the time. I still haven’t mastered the art of making fried chicken like Hazel, and I certainly haven’t mastered the art of listening to country, but these two combinations are a really good start. Regardless of the many jobs I’ve had in my lifetime, let alone in the last 3 years, I think my favorite has been to tell you all my fun stories.

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Oh hello world. Meet Sturgill. 

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drivers ed.

I’ve recently developed a terrible (let me say this politely) disgust for drivers in Texas. I thought living in Los Angeles would put me in that emotional state even more so, but these people down here have definitely proven me wrong. I suppose this is what people call “Road Rage?” I’m naturally a happy person… in general. Head held high, confident, loving, smiley, etc…. however, I’ve never seen so many dumb people in my entire life. Maybe dumb isn’t the word, however much that feels good to write, but perhaps just uncaring of the world around them.

  I am unafraid to let myself know that 2014 was one of my favorite years yet. It’s quite impossible to think that it could be my most favorable year ever, having been through as many adventures as I have over the years. However quickly it went by, it went by with such pizzazz for me. Truly, utterly much needed pizzazz. And I cannot tell you how grateful I am for that when the world around me simply shutters with fear, lovelessness, and turmoil. Even among the heartless drivers, this year proved to me that no matter how hard life gets, with a little faith, patience, and love nothing is impossible. Nothing.

  I am convinced that the recipe I am going to share today will help relieve your Road Rage… and hopefully pass on the peace. It’s a recipe that I sort of combined with the inspiration of my Mother and Bon Appetit. This should go in a cookbook somewhere.

      BEER DUMPLIN

By Me.

    Chicken Stew

  2 Chicken Breasts – (This can be on the bone or off the bone)

¼ Cup Flour

6 Slices of Bacon

6 Cloves of Garlic

1 Medium Onion

2 Celery Stalks

6 Sprigs of Thyme

2 Bay Leaves

3 Cups of Winter Ale Beer

5 Cups of Water

Kosher Salt and Freshly Cracked Pepper

      Dumplings And Assembly

  ¾ teaspoon kosher salt, plus more

1 cup all-purpose flour

2 teaspoons baking powder

½ teaspoon freshly grated nutmeg

⅛ teaspoon freshly ground black pepper

2 large eggs

¼ cup whole milk

  Chicken Stew

         Crisp bacon in a large Dutch oven over medium heat; transfer to a paper towel–lined plate.

         Place flour in a shallow bowl. Season chicken with salt and pepper and dredge in flour. Working in batches, cook chicken, skin side down, in same pot over medium heat until deep golden brown and crisp (do not turn), 12–15 minutes. Transfer to a plate.

                 Working in 2 batches, Add onion and garlic to pot; cook, stirring occasionally, until onion is soft and translucent, 5–8 minutes.

         Add beer to pot; simmer until reduced by half, about 5 minutes. Add chicken, bacon, thyme, bay leaves, and broth; season with salt and pepper. Bring to a boil, reduce heat, and gently simmer, partially covered, skimming occasionally, until chicken is falling off the bone, 2–2½ hours. Add mushrooms and simmer until flavors meld, 10–15 minutes; season with salt and pepper.

  Dumplings And Assembly

  Bring a medium pot of salted water to a boil. Whisk flour, baking powder, nutmeg, pepper, and ¾ tsp. salt in a medium bowl. Whisk in eggs and milk (batter will be slightly lumpy). Reduce heat until water is at a strong simmer. Drop teaspoonfuls of batter into water; cook until dumpling are cooked through and doubled in size, about 5 minutes. Remove with slotted spoon; add to stew just before serving.

    As I continue A long over due introduction for my fellow readers to a new musician…. I’m going to pair my Beer Dumplins with one of my favorite new artist whom is from Ireland. HOZIER. An up and coming Independent Musician who just recently came out with his first album in 2014 titled Hozier. The song I’m going to share is called FROM EDEN. It’s mysterious, bluesy, and just beautiful. This whole album is bad ass. Thank me later.

  “Honey, you're familiar like my mirror years ago

Idealism sits in prison, chivalry fell on it's sword

Innocence died screaming, honey, ask me I should know

I slithered here from Eden just to hide outside your door”

    I traveled a lot this year. Rode 2 choo choo trains. Was on a TV show. Met my favorite music artist. Got fired for the first time in my life. Worked side by side with a few famous people. Drank some delicious wine. Saw the ocean. Ended by bartending career. Got real health insurance. Got a job planning parties at a music venue. Was gifted my very first porch swing. Rode a Harley on the freeway. Read a great book. Ate a crap load of BBQ. And fell in love.

  Inspire someone this 2015. Love someone. Encourage someone. And maybe even stop yourself from giving someone the finger when you’re driving on the freeway. A little Hozier and Beer Dumplins will definitely help you with that. 

http://youtu.be/JmWbBUxSNUU

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Before giving the finger.... hear this out. 

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The Sweet A## South.

Alright Texas….I’ve lived here for about 2 years now. And I am clearly aware that is not a very long time to figure you people out down here, however there is one thing about your many strange trends that I really don’t understand….

  Sweet Tea.

  I mean…. Why? Why do SO many of you ask for it? At restaurants, ballparks, basketball games, football games, tailgating, weddings, concerts, baptisms, or family reunions? I think some of you may even BATHE in it. Now don’t get me wrong, I grew up in the Midwest, so tea was a thing too, but not this kind of tea. My mom made her tea in the sun or over the stove with tea bags… and the amount of sugar was incomparable to what you Texans use. It’s bananas. Your sweet tea is absolutely bananas.

  You’ve inspired me a little to look up some sweet tea recipes. My roommate has recently informed me the Sweet Tea is a thing of the south. Obviously, without being raised in the south, this phenomenon is fairly strange to me. So I’m going to share some variations of this madness. Take notes.

  SWEET TEA –

Inspired By IMBIBE MAGAZINE

  Basic Sweet Tea

Steep 4 tsp. black tea (or 4 teabags) in 4 cups of water for 6-8 minutes. Strain tea, stir in 1/2 cup of granulated sugar and let cool to room temperature before refrigerating. Serve cold, and over ice.

  Swap Sweeteners

Instead of granulated sugar, try swapping in these sweeteners:

  1/4 cup honey

1/8 cup maple syrup

3 Tbsp. agave nectar

  Mix-and-Match

Using the basic sweet tea recipe as a guide, use these flavor combinations for a few modern twists:

  Green Tea + Honey + Fresh Mint + Cucumber

Rooibos + Honey + Rosemary + Apricot

Earl Grey + Maple Syrup + Vanilla Ice Cream

Darjeeling + Maple Syrup + Pineapple + Coconut Milk

English Breakfast + Agave Nectar + Cantaloupe

Hibiscus Tea + Agave Nectar + Bing Cherries

Oolong + Agave Nectar + Fresh Ginger + Pear

  And if you really want to get creative try this fun version of a Dark and Stormy.

    Sweet Tea Stormy

    2 oz. Bols Sweet Tea liqueur

1 oz. aged rum

3 oz. ginger beer

Ice cubes

Tools: barspoon

Glass: highball

Garnish: 2 lemon wedges

    I’m kind of excited to spread some Sweet Southern Love. And because we’re in the south, even the blues is sweet. I’m thrilled to pair these delicious sweet tea versions with a crazy talented musician. "Buddy" Guy (born July 30, 1936[1]) is an American blues guitarist and singer. He is an exponent of the Chicago blues and has influenced blues guitarists Jimi Hendrix, Eric Clapton, Jimmy Page, and Stevie Ray Vaughan. What a way to wake up on a Sunday morning.. listening to this guy. It definitely got me out of bed on this cold day and I’m thrilled to share his song, I Gotta Try You Girl from his Album Sweet Tea (Yes, Yes I totally went there).

  Cheers you Texans… I may never understand your sweet tea and the amount of ORANGE you people wear for UT Football Games. But I sure will understand and appreciate your BBQ.

    http://youtu.be/D8BN9C730og

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Sweet Tea of the South. Who has really been fooling you?

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i'm a bohemian

I’ve always had this vision of myself living a bohemian lifestyle… AKA #freepeople. #anthropologie #iwillalwaysshavemyarmpits. I’m not sure I could go all the way with what most people identify with “hippy’s”, however, I’ve always loved the idea of earth, farming your own food, and refurbishing old to new. It’s not only creative but it also challenges your imagination.

  I live in a pretty old home, built in the 1940’s. My Texas landlord seems like she still lives in the 40’s since she hasn’t taken care of it at all. (I think she’s a 70 year old hippy) She believes that it’s the tenant’s responsibility to give it the upkeep it deserves. Needless to say, I have critters in the attic, cockroaches, ants, and let’s not forget the wasp nests around the roof of the house. Oh and a life size amount of bamboo in my backyard that has ruined my chances of ever having a successful garden. I’ve been here a year and a half, and I have put a lot of love in this little house. I often day dream that I could buy it and turn it into something really special. Tear down a wall, maybe add on, and rip out all the dead earth that surrounds it and plant new. My favorite part of the whole house, however, is the porch. And although I don’t have a porch swing (YET) on it, it’s my favorite spot in the house. It’s a great place to daydream. A great place to commune with friends and boyfriends. And an excellent place to have coffee in the morning.

  I’m almost 35… in a month actually. And if you asked me 10 years ago, if I’d be living in Austin, Texas, working as an actress / bbq eater and pie maker, living in a tiny old house on my own…. I would probably laugh in your face. But I am. And I wouldn’t have it any other way.

      As many of you know… I’m a baker. A pie maker that is. And yesterday, I pulled out my little rolling pin and made something pretty delicious. A new recipe that I was inspired by and it’s got a little Lemon in it.

    FRECH LEMON TART

By Food and Wine Magazine

    PASTRY

.                2 tablespoons heavy cream

.                1 large egg yolk

.                1 1/4 cups plus 2 tablespoons all-purpose flour, plus more for dusting

.                2 tablespoons sugar

.                Pinch of salt

1 stick cold unsalted butter, cut into 1/4-inch dice

    FILLING

.                4 large eggs

.                4 large egg yolk

.                1 cup sugar

.                1 cup fresh lemon juice (from about 6 lemons)

.                Pinch of salt

.                1 stick plus 2 tablespoons cold unsalted butter, cut into tablespoons

Lightly sweetened whipped cream, for serving

    .                MAKE THE PASTRY In a small bowl, whisk the cream with the egg yolk. In a large bowl, combine the 1 1/4 cups plus 2 tablespoons of flour with the sugar and salt. Using a pastry blender or 2 knives, cut the butter into the dry ingredients until the mixture resembles coarse meal. Using a rubber spatula, gently stir in the yolk mixture. Using your hands, gently knead the pastry just until it comes together. Wrap in plastic, flatten it into a disk and refrigerate for at least 1 hour.

.                Preheat the oven to 375° and coat a 9-inch fluted tart pan with a removable bottom with vegetable oil spray. On a floured work surface, roll out the pastry to a 12-inch round and ease it into the pan, pressing it into the corners. Roll the rolling pin over the tart pan to cut off any excess pastry. Refrigerate for 10 minutes.

.                Line the tart shell with parchment paper and fill it with pie weights or dried beans. Bake in the center of the oven for 15 minutes. Carefully remove the paper and weights and bake the tart shell for 20 minutes longer, until golden brown. Let cool completely.

.                MEANWHILE, MAKE THE FILLING In a large, heavy saucepan, combine the whole eggs, egg yolks, sugar, lemon juice and salt and whisk until smooth. Set a strainer over a bowl near the stove. Cook the custard over moderate heat, whisking constantly, until thickened enough to coat the back of a spoon, about 3 minutes. Remove from the heat and add the butter a few pieces at a time, gently whisking until incorporated. Immediately strain the filling into the bowl. Scrape the filling into the cooled tart shell and refrigerate until chilled, about 2 hours.

Remove the tart ring and cut the tart into wedges. Serve with whipped cream.

 Because I’d liked to call myself a Bohemian…. I also like bohemian music. Or at least what most people consider Indie Rock. I recently dove into an old band that I was introduced to a long time ago, but for whatever reason I was reminded of them and now I cannot stop listening to them. Helio Sequence, a “Sub Pop Band” from Oregon. (I’m pretty sure the Internet is saying they are a hippie Indie Rock Band) Their latest album, which was in 2012, Negotiations, might be my favorite of theirs. And today, I would really love to share a song from that album called October with you all. It’s fitting… October baby. Tomorrow is October 1st. And my lemon tart is pretty damn October looking.

  Cheers.

  http://youtu.be/_2OZjmVp7UA

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Octobers and Lemon Tarts.

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B is for Beer; Part 4 Pints and Pies in July

It began in Los Angeles, with a couple of close friends eager to mix a little water, malt, and hops together. Splitting the cost of a beer-making kit between three people is a cheap route to make a home brew, only to have the satisfaction of drinking the last batch while making the next batch. I’d say over the course of our four or five batches together, we didn’t really make a bad beer. And for whatever reason, when I came to Texas I began to explore my beer-making skills with a local farmhouse brewery. A brewery that I think on most of my days working is way out of my league. But I’m inspired every day I work. Sitting among the Texas countryside, rolling hills, and local farms, Jester King Brewery is truly an authentic brew house. Known for it’s experimental sour beers, the farmhouse brewery uses all locally grown and malted grains, well water, and native wild yeast to make their beer. And I couldn’t be more excited to end my Pints and Pies in July with one of Jester King’s Farmhouse Beers.

  But first, let’s talk about this ridiculous pie.

        CHOCOLATE S'MORE PIE

Inspired by Gourmet Magazine.

    FOR CRUST

1 graham cracker crumb crust, baked and cooled completely

  FOR CHOCOLATE CREAM FILLING

7 oz fine-quality bittersweet chocolate (not more than 70% cacao; not unsweetened), finely chopped

1 cup heavy cream

1 large egg, at room temperature for 30 mins

  FOR MARSHMALLOW TOPPING

1 teaspoon unflavored gelatin (from a 1/4-oz package)

1/2 cup cold water

3/4 cup sugar

1/4 cup light corn syrup

1/2 teaspoon vanilla

Vegetable oil for greasing

  FOR CHOCOLATE CREAM FILLING:

Make graham cracker crumb crust and reserve.

Put oven rack in middle position and preheat oven to 350ºF. Put chocolate in a large bowl. Bring cream just to a boil in a 1- to 1 1/2-quart heavy saucepan, then pour hot cream over chocolate. Let stand 1 minute, then gently whisk until chocolate is melted and mixture is smooth. Gently whisk in egg and a pinch of salt until combined and pour into graham cracker crumb crust (crust will be about half full).

Cover edge of pie with a pie shield or foil and bake until filling is softly set and trembles slightly in center when gently shaken, about 25 minutes. Cool pie to room temperature on a rack (filling will firm as it cools), about 1 hour.

  MAKE MARSHMALLOW TOPPING:

Sprinkle gelatin over 1/4 cup cold water in a large deep heatproof bowl and let stand until softened, about 1 minute.

Stir together sugar, corn syrup, a pinch of salt, and remaining 1/4 cup water in cleaned 1- to 1 1/4-quart heavy saucepan. Bring to a boil over moderate heat, stirring until sugar is dissolved, then boil until thermometer registers 260ºF, about 6 minutes.

Begin beating water and gelatin mixture with an electric mixer at medium speed, then carefully pour in hot syrup in a slow stream, beating (avoid beaters and side of bowl). When all of syrup is added, increase speed to high and continue beating until mixture is tripled in volume and very thick, about 5 minutes. Add vanilla and beat until combined, then immediately spoon topping onto center of pie filling; it will slowly spread to cover top of pie. Chill, uncovered, 1 hour, then cover loosely with lightly oiled plastic wrap (oiled side down) and chill 3 hours more.

  BROWN TOPPING:

Preheat broiler.

Transfer pie to a baking sheet. Cover edge of pie with pie shield or foil and broil 3 to 4 inches from heat, rotating pie as necessary, until marshmallow topping is golden brown, about 3 minutes. Cool pie on a rack 10 minutes. Slice pie with a large heavy knife dipped in hot water and then dried with a towel before cutting each slice.

    Inspired by one of the owners at Jester King, I decided to pair this epic Chocolate S’Mores Pie with JK’s Atrial Rubicite. A Barrel-Aged Sour Beer Refermented with Raspberries. “Mature, barrel-aged sour beer is refermented to dryness with raspberries from Washington. Unfiltered, unpasteurized, and 100% naturally conditioned.” This delicious beer is dry, tart, fruity and authentic to the beer world. And I love it. Please order some…. Before we run out again.

  www.jesterkingbrewery.com

  I’m so excited to pair my next artist with this final Pints and Pies with you all. He’s probably one of my top ten musicians, and I tend to love him even more because he’s a Chicago guy. Andrew Bird got a degree in violin performance and in the late 90’s came out with his first solo album called Music of Hair. As he progressed as a musician, and began re-inventing his music, this renowned folk music artist became eclectic in a completely authentic and rad way. One of my favorite albums of his is called The Mysterious Production of Eggs. And the song I’d like to pair my Chocolate Pie and Raspberry Pint is called Fake Palidromes.

  While you’re double fisting chocolate pie, raspberry sour beer and Andrew Bird this week, let’s remember life is short. Take it all in. We’re really fortunate to have the luxury of delicious, colorful, authentic, and creative things around us to eat, drink and share with others.

  Thank you for inspiring me this month my fellow readers. Let's do this again!

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Chocolate. Rasperry. Andrew Bird. Yes please.

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Drenched; Pints and Pies Part 3

Last night we had the most incredible thunderstorm here. I woke up in the middle of the night staring out into the sky with the sight of some epic lightning bolts and mind-blowing thunder. It felt as if God was right above me washing away my problems. Not gonna lie, I got a little giddy laying there. Feeling as if I was in my childhood waterbed. Windows open. Not a care in the world.

  All is still this morning. The ground is damp and my backyard garden is greener than it’s ever looked. Although I’m afraid to walk outside because of the massive amounts of mosquito’s that quite possibly will invade my world, I can peak through my burlap curtains and cheer on my mile high green beans and towering basil.

  I’m excited to announce my next pairing of Pints and Pies in July. And although I’m not growing any of these seasonal fruits, it is just as much fun to talk about eating them as it would be growing them. Probably hands down, one of my favorite fruits are peaches. I love peaches so much. And lately I’ve been eating a lot of damn good ones down here in Texas. And I just could not go without pairing a peach pie this month. So here it is… Mind-Blowing, Thunderous, Stormy Peach Pie….. Yum

    THUNDEROUSLY DELICIOUS CARAMEL PEACH PIE

Inspired by Gourmet.com

    3 lb ripe peaches

2 tablespoons cornstarch

1 1/2 tablespoons all-purpose flour

2 teaspoons fresh lemon juice

1/2 teaspoon cinnamon

1/4 teaspoon salt

1/2 cup plus 1 tablespoon sugar, divided

1/4 cup mild honey

2 tablespoons water

3 tablespoons unsalted butter

All-butter pastry dough

1 tablespoon whole milk

Cut an X in bottom of each peach, then blanch peaches in batches in boiling water 15 seconds. Transfer with a slotted spoon to an ice bath to stop cooking. Peel peaches and cut into 1-inch-thick wedges.

Toss peaches well with cornstarch, flour, lemon juice, cinnamon, and salt in a large bowl.

Put a foil-lined large baking sheet in lower third of oven and preheat oven to 425°F.

Bring 1/2 cup sugar, honey, and water to a boil in a 1 1/2- to 2-qt heavy saucepan over medium-high heat, stirring until sugar has dissolved, then wash down any sugar crystals from side of pan with a pastry brush dipped in cold water. Boil without stirring, swirling pan occasionally so caramel colors evenly, until dark amber, about 5 minutes.

Remove from heat and add butter, swirling pan until butter is melted. Pour over fruit and toss (caramel may harden slightly but will melt in oven).

Roll out 1 piece of dough (keep remaining piece chilled) into a 13-inch round on a lightly floured surface with a lightly floured rolling pin. Fit into a 9-inch pie plate. Trim excess dough, leaving a 1/2-inch overhang. Chill shell while rolling out remaining dough.

Roll out remaining piece of dough into an 11-inch round on a lightly floured surface with a lightly floured rolling pin.

Transfer filling to pie shell, mounding it. Cover pie with pastry round. Trim with kitchen shears, leaving a 1/2-inch overhang. Press edges together, then crimp decoratively. Brush top all over with some of milk, then sprinkle with remaining Tbsp sugar. Cut 3 steam vents in top crust with a paring knife.

    Bake pie on hot baking sheet 20 minutes. Reduce oven temperature to 375°F. Continue to bake until crust is golden-brown and filling is bubbling, about 50 minutes more. Cool pie to room temperature, 3 to 4 hours.

    I know many of my beer nerdy friends think that IPA’s are over done or not done right at all. How many beer snobby conversations have I been in when talking about IPA’s?… dozens. However, I think they’re delicious. Especially with a caramel peach pie. And although you can’t drink too many of them without getting hammered, I have a few on my list that I could drink for days. One of which comes from my favorite brewery in Colorado. Great Divide Brewery. Since 1994 this brewery has been growing and creating balanced and flavorful beer, including the SHOWDOWN RYE IPA 8.3% ABV. “Bringing guns loaded with this blend of spicy rye malt and tangy American hops.”  Giddy up boys and girls. Peach pie and Rye IPA is my jam!!

    http://greatdivide.com

    As some of you know… Country music has never been my jam. Kind of like sauerkraut and raw onions. However, I live in Texas and it’s inevitable that I listen to it either in the grocery store or from the car radio. And I think it’s only right that I pair this thunderous peach pie and loaded Rye IPA with a George Strait song. It’s a good slow dancing song, which I’ve been doing a lot of this summer. It’s called A BETTER RAIN from his 2006 album, It Just Comes Natural. Holy Banana boat, this is a great pairing this week. Keep your umbrellas about you today… because you’re about to get drenched with deliciousness. 

http://youtu.be/SWBjf-RXPjs

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Strait into the pie and pint. 

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Pints and Pies in July Part 2: Summer love'n

I’m finding it ever so delightful to get older. (oldish) The little things that you once didn’t care about turn into the most epic things you’ve ever tasted, smelled, or experienced. Your taste buds change, your hearing becomes a bit more sensitive, and what was once the ugliest or perhaps the most boring thing you’ve ever seen becomes the most beautiful. Lately, I’ve been noticing the summer sounds around me. Recalling them from when I was a kid. When all you had to worry about was waiting 30 minutes after eating before jumping back into the pool.

  The sound of cicadas, (insert deep breath here) by far, is my favorite summer sound. They’re loud; but for whatever reason, they make me so happy.

  To continue with my Pints and Pies in July, I wanted to share a recipe of a pie that I have never found to be delicious. (This is where my taste buds start to change) Key Lime Pie. The Key. And the Lime. Put together in a pie, was just never a good combination for me. But wait ‘til you check this guy out. It kind of blew my mind and I hope it blows yours too.

      BACON KEY LIME PIE

By David Sloan from Epicurious.com

      Ingredients:

  For the bacon and graham cracker crust:

1 pound applewood-smoked bacon

1 1/4 cups graham cracker crumbs from about 10 (2 1/4-inch by 4 3/4-inch) crackers

1/4 cup packed light brown sugar

7 tablespoons unsalted butter, melted

For the filling:

4 egg yolks

1 (14-ounce) can sweetened condensed milk

1/2 cup fresh or bottled Key lime juice

To serve:

3 tablespoons graham cracker crumbs from about 2 (2 1/4-inch by 4 3/4-inch) crackers

1 cup heavy cream

1/2 cup pure maple syrup

Zest of 2 Key limes

Special equipment:
9-inch pie plate, nonstick vegetable-oil spray

  Preparation:

Make the bacon and graham cracker crust: 
Spray a 9-inch pie plate liberally with nonstick vegetable-oil spray.

In a large heavy skillet over moderate heat, cook the bacon, turning occasionally, until crisp. Transfer the bacon to a paper towel–lined plate to drain, reserving the fat in the skillet. Strain the bacon fat through a fine-mesh sieve, measure 4 tablespoons for the filling, and discard the rest.

Finely chop the bacon. Reserve 3 tablespoons of bacon for the garnish and place the rest in a medium bowl. Add the graham cracker crumbs and brown sugar and stir to combine. Drizzle with melted butter and stir until well combined. Press the mixture evenly onto the bottom and up the sides of the prepared pie plate and refrigerate for 30 minutes.

Make the filling: 
Arrange a rack in the middle of the oven and preheat to 350°F.

In a large bowl, whisk together the egg yolks, sweetened condensed milk, Key lime juice, and the 4 tablespoons of reserved bacon fat. Pour into the unbaked graham cracker and bacon crust and bake until just set in the center, about 12 minutes. Transfer to a wire rack to cool completely then freeze for at least 1 hour. DO AHEAD: The pie can be baked and stored, covered, in the freezer, up to 3 days.

Garnish and serve:
Remove the pie from the freezer and thaw in the refrigerator for 20 minutes prior to serving.

In a small bowl, stir together the graham cracker crumbs and the reserved 3 tablespoons of bacon.

In a medium bowl, whisk the heavy cream until soft peaks form. Gently mound the cream on top of the pie then drizzle with the maple syrup and sprinkle with the lime zest and bacon and graham cracker garnish.

      I had to do some serious thinking with the beer that I wanted to pair with this guy. With the key lime and the smokiness from the bacon… I didn’t want to over do it with citrus and/or hops. So I chose to pair it with one of my favorite California beers. One of the oldest Craftsman Breweries in the Los Angeles area, Craftsman Brewery was founded in 1995 by Mark Jilg. “A full flavored pale lager is a throwback to the regional brewers that produced flavorful lagers before prohibition and industrialization.” He uses corn in his recipe, which creates a subtle creamy flavor in this beer. Without a doubt, this would go well with the Bacon Key Lime Pie. Too bad you people in Texas can’t get this one… so I recommend taking a trip.

    http://www.craftsmanbrewing.com

        When I think of summer music, I think of Cat Stevens with a guitar rocking out on my front porch. Beer in one hand, pie in another, and the biggest grin on my face. His 1971 YouTube Video of Changes IV makes me think that these cicadas and key lime bacon pies are onto something really delightful. He’s one of those musicians that just doesn’t get old for me. So take a listen. And be mindful that these Pints and Pies in July and sweet summer listens can only get better from here on out.

    http://youtu.be/T81cgSJsrf4

[playonproject-blog]

Pints and Pies in July: Day 1

One of my favorite memories growing up…. Was that our family went blueberry picking every summer together. And when I ‘m talking about blueberry picking, I’m not just talking about small handfuls thrown into a couple of cartons. Only to go home and make one pie or throw on a couple of bowls of cereal. I’m talking like Sydney family outing and stock up for the next year. This gets real people. I remember one summer we drove up to Minnesota to visit my sister and we picked 80 pounds of blueberry’s as a family. 80 POUNDS OF BLUEBERRY’S. And after we were done my dad was insistent that we wash them right away in the bathtub of the hotel we were staying in. 

  I do love me some summer time that includes LOTS and LOTS of blueberry’s. And I’m kind of excited to announce to my Play On Project Readers that for the month of July I will be doing PINTS AND PIES IN JULY. I will be pairing a pint of beer with a delicious summer pie as well as a summer tune for your enjoyment. And since it’s the fourth of the July this weekend I have an EPIC Blueberry Pie for you paired with a yummy pint from Colorado.

    BLUEBERRY, BASIL, AND GOAT CHEESE HAND PIES

Inspired by the lovely Beth from localmilkblog.com

    2 cups (250 g) all purpose flour, divided + extra for dusting
1 tsp kosher salt
1 cup (2 sticks / 225 grams) cold unsalted butter, cut into small dice
1/4 cup (60 ml) ice cold water

For Filling

1 pint (about 2 cups) blueberries
1/4 cup goat cheese
1/4 cup buttermilk
3 Tbsp honey (or to taste)
1 Tbsp finely chopped fresh basil
small pinch of salt
about 2 Tbsp flour to thicken

For Assembly

1 egg
1 Tbsp whole milk
raw sugar, for sprinkling

COOKING DIRECTIONS

Prepare pastry crust. In a stand mixer fitted with the paddle attachment, mix 1 cup of the flour with all of the salt. Then, with the machine on low speed, add the bits of butter, a handful at a time, until the butter is completely incorperated. Add the remaining flour until just blended, then the cold water until thoroughly incorporated. Dump dough onto a piece of plastic wrap, divide it equally in two, and form each piece of dough into a flat, round disc. Wrap them with the plastic and chill for at least one hour and up to two days. It can also be frozen for up to three months.

Heat oven to 400° F.

Prepare filling. Mix blueberries with all of the ingredients except the flour. Sprinkle flour gradually over top and mix well until desired consistency is reached and mixture is smooth. Cover and chill while you roll out the pastry.

Generously flour your work surface. Place one chilled, unwrapped dough on the flour and flour the top of the dough. Keep the other disk refrigerated while you work. Gently roll your dough out from the center until about 1/8 inch thick. Re-flour your surface as needed, continually lifting and rotating your dough to make sure no parts are sticking. If the dough becomes difficult to work with at any point, chill for a few minutes in the freezer on a baking sheet before continuing.

Line a baking sheet with parchment paper. Cut an even number of circles in desired size using a floured biscuit cutter or the base of a small bowl. (I made 4″ pies using the base of a rice bowl.) Lay circles on parchment lined baking sheet. Lightly beat egg with milk for wash in a small bowl.


    This will be paired with:

    Odell Brewery’s Loose Leaf beer. Based in Fort Collins, CO. This guy is freaking delicious. It’s an easy drinking session ale. Light, crisp, and refreshing with a little bit more of hop-forward and flavorful. 4.5 % Alc. By Volume.

  I’m convinced this beer would go stunning with our little blueberry goat cheese hand pies. Not too sweet with a little bit of savory at the end. Double fist these two and you’re looking at an incredible 4th of July.

      Obviously we can’t go any further without pairing any of these deliciousness with a summer song. I just recently saw these guys in Austin. A band I was introduced to from the famous My Morning Jacket. The Trio is made up of the drummer Patrick Hallahan (My Morning Jacket) and guitarists and lead vocalists Adrian Quesada and Dante Schwebel. The song I’m going to pair is called South of Nowhere. Funky Rock with a little bit of 1970’s edge. Spanish Gold is a terrific summer soundtrack to your pie eating and pint drinking afternoons. Cheers my readers. We’re going to pack on the pounds this month!!

http://youtu.be/LXa4Y8zJtSI

[playonproject-blog]

Pints and Pies in July. 

[playonproject-blog]

fried art.

              I’ve been spending a lot of time lately being a different kind of artist. The kind where inspiration comes from your back yard, your kitchen, your parents, your boyfriend or sister… even from the morning jogs around the lake. I suppose everything I’ve learned about being an “actor” up to this point, inspiration had and has come from all the theatre I went to see or the scripts I read, or the classes I attended and the scenes I worked on… what TV show is hot, and which ones are not. However, I’ve been enlightened creatively these days. My heart sings with the art that surrounds me through building things, planting things, cooking and baking things. Perhaps from sweet kisses, or slow dancing, or even the simple skill of fishing off the dock of a quiet lake in the middle of nowhere.

  This week I fried my own freshly caught catfish… and I cannot tell you how excited this made me. I was never really taught how to fry growing up except from our next door neighbor, Hazel, who made the best fried chicken you’ve ever thought possible. So let me say this…. I NAILED this fried fish. And when I say nailed, I mean, I made myself a better artist while doing it…. and I would love to share my delicious art with you.

      JACK’S FRIED CATFISH

By Southern Living

  6 Catfish Fillets

 2 Cups of Milk

 2 Cups of Yellow Cornmeal

 1 Tbsp Seasoned Salt

 2 Tsp Pepper

 ½ Tsp Onion Powder

 ½ Tsp Garlic Powder

 1 Tsp Salt

 Peanut, Vegetable or Canola Oil

    Place catfish in a single layer in a shallow dish. Cover with milk. Cover and chill 1 hour. Combine cornmeal and next 4 ingredients in a shallow dish. Remove catfish fillets from refrigerator, and let stand at room temperature for 10 min. Remove from milk, allowing excess to drip off. Sprinkle evenly with 1 tsp salt. Dredge catfish fillets in cornmeal mixture, shaking off excess. Pour oil to a depth of 1 ½ inches into a large skillet; heat to 350 degrees. Fry fillets, in batches, about 3-4 minutes on each side or until golden.

      After living like a Texan over the last year and a half… my music library keeps expanding. As most of you know, music is another passion of mine, or another form of art (for me)… and when it comes to combining the music and the food together, it’s really difficult to narrow down who I want to share with you every time I write a blog. I’ve been listening to a lot of James Taylor lately… listening to and dancing to. He creates a romance in his music that I truly love. And I know without a doubt, there was a lot of romance and art that went into that fish fry. Today, I’m pairing James Taylor’s 1968 song, Carolina In My Mind. A song he wrote while he was in London recording with the Beatles… about being homesick.

  It’s artists like him that inspire me to keep creating. In every kind of art form… because life is perfect that way.

Enjoy.

  #ilovebeingatexasartist

http://youtu.be/Gic6B-B6rpg