April 9, 2014

Let's Talk About You, Let's Talk About Me

I'll be blunt. I hate small talk. But really, is there anyone who actually enjoys it? Somewhere in between conversations about the weather and food lie dismal details that are an absolute bore to talk about. Still, I've come to realize how crucial small talk is to building relationships and keeping them--it helps to build the base (and trust!) on which future connections will grow.

Every relationship I have (besides my family of course) started with small talk.

It takes work, though; especially when we all have that convenient little time waster they call iPhones attached to our hands. That's why, one goal I recently gave to myself is to make more small talk. To really push myself to have a conversation with someone even if whatever they're saying doesn't appeal to me. I like this because it also makes the conversation more about you and me, and less about just...me--a mess I often find myself in because well, who doesn't like to talk about themselves? I know I can't be alone in this one.

Give it a try?

April 2, 2014

Homemade Granola

Nicholas loves granola. He likes to eat it with yogurt and fresh fruit. Me, on the other hand, am not a huge sweets in the morning person so I usually forgo the sweet mixture. Nevertheless, I've been wanting to make him some homemade granola because, you know, it's just so much cooler to make things from scratch, no?

I used Cookie & Kate's recipe for the most part and modified it a bit. Here's my take!

Coconut Almond Granola

  • Four cups of oats
  • Half a cup of liquified coconut oil
  • Quarter cup of honey
  • Quarter cup of maple syrup
  • 2 tablespoons of sugar (honestly, it could also do without this if you want it less sweet!)
  • A pinch of cinnamon 
  • A dash of salt
  1. Preheat oven to 350 degrees.
  2. Combine oats, sugar, cinnamon. Mix to distribute evenly. 
  3. Add honey. Stir.
  4. Add coconut oil. Stir.
  5. Add maple syrup. Stir
  6. Lay mixture in cookie sheet and use spatula to distribute evenly throughout the pan.
  7. Bake oatmeal for 20 minutes, stirring after the first ten minutes.
  8. Once it's baked for 20 minutes, let the mixture cool down. The granola will look soft at first and harden after cooling down. 

March 31, 2014

Watermelon Radish Salad

One of the perks of working at a food magazine is that you're often invited to take all the test kitchen leftovers home. That was the case on Friday when a bunch of radishes remained and the staff was invited to take what they wanted. Sadly, by the time I had gotten down there, all the watermelon radishes were gone. This was a tragedy because while I do love your good-ole plain radish, I've never worked with watermelon radishes and was looking forward to whipping something up with them.

Still, never one to get discouraged I headed over to Dean & Deluca to find some watermelon radishes of my own! Nicholas didn't even know what they were so you should have seen his face when I sliced one open. I decided to keep things simple this time around and just serve them with some olive oil, a dash of vinegar and some salt and pepper. I let them marinate in that for just a bit and enjoyed them raw. They were delicious! And that color! C'mon..

March 18, 2014

Stepping Down, Tuning Out.

A few weeks ago, I started a full-time job at Bon Appetit. My new endeavor requires that twice a day, I ride the New York City subway to and from work. On most days, you'll hear people complaining about train delays, smelly subway cars and rats skimming the rails and that's fine, and sometimes true. But for me it's a bit different. I actually like riding the subway. Stepping down allows me to tune out. It transports me to a place where there's no cell phone reception and all there is to do is stare. Or listen to music. Or just think. It's one of the few places that remain where this is simply how it is. We know that going down into the train means no connections (except maybe missed connections!) and so we make our calls before-hand, and send all the texts we need just before. It's refreshing, even for someone like me who enjoys the internet!

I recently heard that they're going to start extending cell phone reception down into the under layers of Manhattan. Until then, you'll find me stepping down and tuning out.

March 17, 2014

Ginger Cucumber Salad

This recipe is somewhat of a modification to Ottolenghi's Crushed Ginger Cucumber Salad from Plenty  just because I didn't have all the ingredients the recipe originally called for. Still, I think it came out pretty good and was especially refreshing.

Ginger Cucumber Salad
  • Olive Oil
  • Sesame Seeds
  • Red Onion 
  • Cucumbers
  • Ginger
  • Garlic
  1. Cut cucumbers into small cubes, slice onions into thin slivers. Dress with olive oil to the amount you find suitable.
  2. Finely chop a small amount of ginger and a clove of garlic. Add to cucumbers and onions. 
  3. Add salt and pepper. Mix all ingredients together. Put in the fridge so that all the flavors can mix together.
  4. Let the salad chill in the fridge for about 20 minutes, garnish with sesame seeds and enjoy!