8 May 2012

Summer's starting

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Time has really been flying with all the travel for work I've been doing. This weekend, even though Max had to work, I successfully did NO work and just caught up on sleep, friends, and had the first multi-hour walk in Central Park of the summer. And it was glorious!

On Sunday, Max even got off work to meet up with us just as we were looking over the Delecourt from the castle!

I'm hoping for more weekends like this one to come.

17 Apr 2012

The road

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Almost three weeks straight on the road. I'm so excited to be home with Max, eat some home-cooked dinner, and sleep in our bed. Just four hours on the train first...

20 Mar 2012

Roasted Fennel, Potato, and Carrot Curry

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A few nights ago, we decided to make a curry a little differently than usual. Instead of cooking down the masala, adding spices and veggies and simmering to perfection, we created the curry while roasting the veggies separately. Both parts taking about 15 minutes, we then folded it all together at the end and let it sit with itself for a few while the rice finished cooking.

Lo! It was amazing. And will be repeated. The roasting really rounded out the fennel to match the curry, too. (Though some credit goes to Max, the spice magician that he is!)

17 Mar 2012

Surviving SXSW

I'm so glad to be home! A week in Austin for SXSW is like a month anywhere else as far as the emotional, social, and hydration drain on the system. I stayed with Vanessa and Sarah, and it was both of their first times attending, so I tried not to be too jaded :)

We had an excellent local event on Friday, followed by terrific turn outs and conversations at the Pitch Some Good event and SXSW sessions. We even made the local news for the PSG event:

Photos include: the three of us on the last night, celebrating making it through to the end; my panel; and a group shot at happy hour post-NTEN local event.

Home for just two weeks before it is off to SF, PDX, and PA!

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4 Mar 2012

An early birthday

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Once again, I will be in Austin on Max's birthday. So, we celebrated early! He got to open [almost] all of his presents and then we had an action-packed day to celebrate. We saw The Illiad with Stephen Spinella at New York Theater Workshop, a one-man + one-bassist show, highlighting the power of great storytelling. Next, we headed to Zum Schneider to get him some properly large and tasty drinks. Our wonderful friend Marianna is in town and staying with us for the weekend, so we then met up with her and headed to Upright Citizens Brigade for some laugh-out-loud comedy. It was a hoot! Max and I had a lovely birthday dinner together at one of our favorite local restaurants, Cafe Cortadito, and then headed home to have some drinks and hang out with friends. It was relaxing, and fun, and a great mix of quiet and loud, us and friends. Hoping Max's birthday also signals the start of Spring here in the city!

28 Feb 2012

To my parents: 45 Years

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Today, my parents have been together for 45 years. I think that deserves just a few minutes of pause to let it really sink in:

45 years. Together. 

It sounds like a long time; but if you know them, it wouldn't surprise you. It wouldn't surprise you because somehow, maybe over the course of many years or maybe out of the spirit of who they are, they figured some things out. Some things that, unfortunately, I don't think many people have the chance or the patience or the willingness to figure out. For starters, how to stay together, and stay happy, for 45 years and many more. 

I'm so proud of my parents. Not just for making it to this anniversary, but for the people they are and the person they have helped, supported, and challenged me to be. Not a day goes by that I do not remind myself of something one of them told me many times before. Not a day goes by that I do not feel completely lucky to have them as my parents. 

Mom and dad: I love you, and I can't wait to see what you do next year :)

26 Feb 2012

And then there was eggplant

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I love vegetables. I could eat brussel sprouts every single day. Same with kale, or broccoli, or bell peppers, or corn. We go through red onions and greens like they were going out of style. But eggplant? It is one of the very few vegetables that I just don't like. Nothing against the eggplant lovers out there! Quite the contrary: I am thrilled there are people that love eggplant, so that I can give you mine. 

However, eggplant has been in our CSA share every week lately, so we have been experimenting with ways to make it something we like. Hence our recent foray into the world of an indulgent Italian classic. We finally hit the jackpot: roasted eggplant risotto. 

I love risotto. I love it like most people love pizza. I could eat it any time, any day. When it is a late night and we are walking home through the East Village and Max just *has* to buy a slice, all I want is for a big bowl of fresh risotto. 

Eggplant Risotto

Last week, Max roasted up an eggplant by creating a foil cradle of sorts and cooking it whole for about 45 minutes (until it felt soft to the touch, deflated even). He then peeled off the skin and pureed it. I made up a batch of risotto much as I normally would, this time with shallots and garlic. We sautéed a portobello separately and just before I took the risotto off heat to stand, I stirred in the eggplant puree and mushrooms. The eggplant flavor contributed to the overall earthy flavor, but wasn't a strong flavor of it's own. It did, though, give the risotto a really great creaminess. 

So, next time we end up with an eggplant, we will be making risotto and feeling very happy to finally give it a bit more love.

26 Feb 2012

February in NYC

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It has been a mild winter this year, with pretty moderate temperatures and very little rain or snow. The last week or so have been pretty nice, actually, with temperatures in the 50s a couple of times. After dinner last night, we decided to go for a walk (not an uncommon practice), and found it to be a bit colder out than we expected. And snow flurries in the air. Perfectly cold enough that if you were walking you were fine, but too cold and threatening snow for students or tourists to be out much. Always nice to have a Saturday night like that.

19 Feb 2012

When in Rome

Actually, in this case Rome is NYC. How are we acting Roman? Again, kind of a stretch, but we are making some mean Eggplant Parmesan. More precisely, we made some awesome gluten free and vegan Eggplant and Zucchini Parmesan

And you can, too!

Tomato Sauce 

(We are from-scratch people; if you aren't? Buy what you like!)

28 ounces of crushed tomatoes, either fresh, frozen, canned, etc.
1/2 yellow onion chopped
1 red bell pepper
lots of garlic (well, we prefer lots)
red pepper flakes
fresh chopped parsley
fresh chopped basil
oregano
salt
black pepper
olive oil
2 tbs balsamic vinegar

Roast the red pepper in the oven. Caramelize the onions in the oil on the stove in a big pot. Add the garlic and the chili flakes. Add the roasted red pepper. Add the vinegar to deglaze. Add the tomatoes and cook down for half an hour. Take off heat and puree in food processer. Add back to pot and add spices and simmer.

Eggplant and Zucchini Parmesan

1 eggplant
1 zucchini
salt
parsley
oregano
thyme
black pepper
breadcrumbs
corn starch + water (1:2 ratio)
brown rice flour
vegetable oil
Daiya mozzarella
fresh basil

Slide the eggplant and zucchini into rounds and sprinkle with salt and place on paper towels to get moisture out. Heat oil in pan. Add spices except for fresh basil into bread crumbs in a bowl. Set up two additional bowls for the flour and for the corn starch + water. Dip a piece of eggplant/zucchini in the flour, then the corn starch, then the bread crumbs, then into the oil to fry. Place on paper towel on a cookie sheet when finished frying until all of the slices are finished. Preheat oven to 400. Place half of the sauce in the bottom of a pan (we used an 8x8). Add a layer of veggies, then a bit of sauce, fresh basil leaves, and a bit of cheese. Proceed with additional layer/s in the same order. Top with the remaining sauce and then the rest of the cheese. We also sprinkled on some vegan parmesan. Bake for 30 minutes, until cheese was browning. Let stand 10 minutes before you cut in and serve.

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19 Feb 2012

Sharing the Love

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I miss having craft nights at Aimee and BJ's making cards for each other and to mail to friends. I love cards, so much. I actually have a box filled with cards and card making supplies and always enjoy sending one to a friend or coworker for any reason. This last week, we advertised that registering for the NTC on Valentine's Day included a "special Valentine". Well, it was that vague because we hadn't settled on just what the Valentine would be. A video? A nice follow up email with a picture? And then I finally found them: Robot Valentine's Day cards. Perfect! So, 36 lucky NTENers will be getting a special note in the mail this week. I love being the membership director!

Amy's Space

From Portland to London to New York, in between and beyond. Our adventures take many shapes but they all include a lot of fun, exploration, and discovery. And a lot of love.

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Amy Sample Ward