My mom sent me this forward of "24 Adult Truths"... I found myself nodding in agreement with just about every one. I took the liberty of putting the ones that resonated with me the most in bold...
24 Adult Truths:
1. I think part of a best friend's job should be to immediately clear
your computer history if you die.
2. Nothing sucks more than that moment during an argument when you
realize you're wrong.
3. I totally take back all those times I didn't want to nap when I was
younger.
4. There is great need for a sarcasm font.
5. How the hell are you supposed to fold a fitted sheet?
6. Was learning cursive really necessary?
7. Map Quest really needs to start their directions on # 5. I'm
pretty sure I know how to get out of my neighborhood.
8. Obituaries would be a lot more interesting if they told you how
the person died.
9. I can't remember the last time I wasn't at least kind of tired.
10. Bad decisions make good stories.
11. You never know when it will strike, but there comes a moment at
work when you know that you just aren't going to do anything
productive for the rest of the day.
12. Can we all just agree to ignore whatever comes after Blue Ray? I
don't want to have to restart my collection...again.
13. I'm always slightly terrified when I exit out of Word and it asks
me if I want to save any changes to my ten-page technical report that
I swear I did not make any changes to.
14. I keep some people's phone numbers in my phone just so I know not
to answer when they call.
15. I think the freezer deserves a light as well.
16. I disagree with Kay Jewelers. I would bet on any given Friday or
Saturday night more kisses begin with Miller Lite than Kay.
17. I wish Google Maps had an "Avoid Ghetto" routing option.
18. I have a hard time deciphering the fine line between boredom and
hunger.
19. How many times is it appropriate to say "What?" before you just
nod and smile because you still didn't hear or understand a word
they said?
20. I love the sense of camaraderie when an entire line of cars team
up to prevent a jerk from cutting in at the front. Stay strong,
brothers and sisters!
21. Shirts get dirty. Underwear gets dirty. Pants? Pants never get
dirty, and you can wear them forever.
22. Sometimes I'll look down at my watch 3 consecutive times and
still not know what time it is.
23. Even under ideal conditions people have trouble locating their
car keys in a pocket, finding their cell phone, and Pinning the Tail
on the Donkey - but I'd bet everyone can find and push the snooze
button from 3 feet away, in about 1.7 seconds, eyes closed, first
time, every time.
24. The first testicular guard, the "Cup," was used in Hockey in 1874
and the first helmet was used in 1974. That means it only took 100
years for men to realize that their brain is also important.
Thursday, April 28, 2011
Tuesday, April 26, 2011
Something Fishy
One of my absolute favorite things to eat is whole fish-- fins, head, and eyeballs included. Aside from the interesting and gorgeous presentation, the fish is more likely to stay moist and succulent. When I saw whole rainbow trout at the market, I immediately picked two up to make for dinner. Though it may seem intimidating at first, whole fish is surprisingly easy to prepare at home-- impressive, fool-proof, and doesn't leave your kitchen smelling like fish.
I used this recipe from Bon Appetit, slightly altering it here and there... swapped trout for branzino, thyme and rosemary for the marjoram, used new potatoes instead of russet, omitted the pine nuts, and used way more tomatoes and olives than suggested. I served it with a side of garlic-sauteed escarole, it was a quick and easy enough for a weeknight, but could definitely work for guests.
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| gather all ingredients |
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| stuffed with lemon, thyme, and rosemary |
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| looks kind of like the recipe...right? |
Monday, April 25, 2011
Just Relax
I know I've alluded to the fact that I have a hard time relaxing. The more I think about it, I realize it actually is a pretty dominant theme in my personality... though I may say otherwise, I'm really not that easy-going. I have a routine and I like to stick to it. I have certain classes at the gym I like to take every week, I eat the same two things for breakfast every weekday, I walk to work so that I know exactly how long it will take me, when cooking, I want things chopped a certain way, I like ordering sushi from only one place... It's not so much that I won't change. I just prefer not to. And now I sound crazy.
A few months ago, I purchased a massage/fitness class package at Exhale Spa through Urban Daddy. The deal was a 60-minute massage and 3 of their Core Fusion classes for $130-- considering that a massage alone is that much, it was an offer too good to pass up.
When booking, the first question they asked was "male or female"? Umm..male! Not that I'm sexist...I'm sure that a female would be great. I just.. have a lot of tension in my back and needed someone huge to get out the knots. I went to the Exhale Spa on Madison Avenue. It was really nice, but not as big, spacious, or serene as I expected. I was left waiting in the "zen room" for about 10 minutes and I started to worry my massage would now be only 50 minutes.. thankfully my masseuse, Justin, still took me for the full hour. We were just beginning and he asked when my last massage was-- I instantly said "ohh, about a year ago". Which is a total lie. It just came out. I've had one massage before in my life, when I was in high school. And I think he knew it was a total lie after about 7 minutes. "Breathe...Lisa, you need to breathe...relax. You're pushing back against me. Breathe in through your nose. It's ok to make noise". And I'm sweating. And there are waves crashing. And in my head I'm thinking: "Ok. Yoga breathing. In. Out. Relax. Stop holding your arms up. Wait a minute...am I seriously BAD at getting a massage??"
It took me a good 40 or so minutes to actually get the hang of it, which on one hand I could think of as kind of a waste... but instead I'm looking at it as something I just need to practice. I need to learn that although life, work, and the city can become stressful and all-consuming, it's so important to take some time to completely focus on yourself. A massage is not something we normally think of buying for ourselves, but I want to start budgeting it in to treat myself every couple of months. I think it's something I can get used to...
A few months ago, I purchased a massage/fitness class package at Exhale Spa through Urban Daddy. The deal was a 60-minute massage and 3 of their Core Fusion classes for $130-- considering that a massage alone is that much, it was an offer too good to pass up.
When booking, the first question they asked was "male or female"? Umm..male! Not that I'm sexist...I'm sure that a female would be great. I just.. have a lot of tension in my back and needed someone huge to get out the knots. I went to the Exhale Spa on Madison Avenue. It was really nice, but not as big, spacious, or serene as I expected. I was left waiting in the "zen room" for about 10 minutes and I started to worry my massage would now be only 50 minutes.. thankfully my masseuse, Justin, still took me for the full hour. We were just beginning and he asked when my last massage was-- I instantly said "ohh, about a year ago". Which is a total lie. It just came out. I've had one massage before in my life, when I was in high school. And I think he knew it was a total lie after about 7 minutes. "Breathe...Lisa, you need to breathe...relax. You're pushing back against me. Breathe in through your nose. It's ok to make noise". And I'm sweating. And there are waves crashing. And in my head I'm thinking: "Ok. Yoga breathing. In. Out. Relax. Stop holding your arms up. Wait a minute...am I seriously BAD at getting a massage??"
It took me a good 40 or so minutes to actually get the hang of it, which on one hand I could think of as kind of a waste... but instead I'm looking at it as something I just need to practice. I need to learn that although life, work, and the city can become stressful and all-consuming, it's so important to take some time to completely focus on yourself. A massage is not something we normally think of buying for ourselves, but I want to start budgeting it in to treat myself every couple of months. I think it's something I can get used to...
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| photo courtesy of Exhale Spa |
Thursday, April 21, 2011
Seeing Red
Red lipstick is one of those things that has so many different meanings. Worn correctly, it can be trendy, classic, confident, sexy, and powerful. Worn incorrectly... well, you run the risk of looking a little like Courtney Love.
Now I love me some makeup (always have, always will), but I just couldn't pull the trigger on the red lipstick. But this past weekend, after 30 minutes, countless shades, and one very patient friend's opinion (thanks!), I finally walked out of Sephora with what what was the closest-to-perfect shade of red we could find. It's red enough to still be considered "red lipstick", but has enough of a coral/orange undertone to still be fresh and trendy.
I've been wanting to try red lipstick for a while now, and have been talking about it and googling pictures of Cameron Diaz and Kate Bostworth with red lipstick juuuust to see what it might look like on me if I somehow morphed into a tall thin blonde gorgeous movie star.
Now I love me some makeup (always have, always will), but I just couldn't pull the trigger on the red lipstick. But this past weekend, after 30 minutes, countless shades, and one very patient friend's opinion (thanks!), I finally walked out of Sephora with what what was the closest-to-perfect shade of red we could find. It's red enough to still be considered "red lipstick", but has enough of a coral/orange undertone to still be fresh and trendy.
I hesitantly debuted it to brunch this weekend. I didn't want to look like I was trying to hard, but I kept touching and pursing my lips since I was hyper-conscious of them (and the apply-blot-apply method looks great but completely dries out your lips. Must figure that out). After an entire brunch (including one re-application!)... my friends didn't even mention my lipstick. That means one of three things: 1. it looked so natural they didn't even realize it was new 2. it looked so terrible they were embarrassed to say anything 3. wearing lipstick isn't as big a deal as I thought.
It definitely is more of an effort than the usual "sheer lipbalm", but I'm going to try to start incorporating it into my makeup routine. As long as it looks like I'm not trying too hard.
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| NARS lipstick in Jungle Red, $22 |
Tuesday, April 19, 2011
Impromptu Dinner Party
I'm a huge fan of the Sunday Night Dinner, and I would like to bring it back into my life. Growing up, Sunday night dinner was pretty much non-negotiable--it happened (and still happens) every week with the same menu: macaroni and gravy. Or pasta and red sauce, for the non-Italians. Sometimes with meat, sometimes without-- I think it depended on whatever my mom found in the freezer that morning.
I didn't have much going on this past Sunday afternoon, so I invited a couple of friends over for dinner. I had visions of an impressive Sunday supper dance through my head... until I realized I only had two hours, no groceries, and not enough seating. After running to Bed Bath and Beyond to pick up a folding chair, I tried to thnk of something fresh, spring-y, filling enough for two large men, and impressive enough for guests. I remembered a recent episode of "Everyday Italian" on which Giada made herb-roasted chicken breasts with spring vegetables-- I based my menu off a version of that recipe, and made a delicious spring salad which I had just seen (and had been dreaming about) from the April issue of Bon Appetit, filled with some of my all-time favorite things (peas! goat cheese! edamame!). Coupled with a side of quinoa with scallions and pine nuts and a quick chocolate-ricotta dessert, I was pretty pleased with what came together in a couple of hours. More importantly, it was such a nice way to spend Sunday night--squeezing out the last few precious minutes of the weekend. My apartment, next Sunday? I have a feeling macaroni and gravy might be on the menu...
Herb-Roasted Chicken Breasts with Spring Vegetables
Adapted from Giada De Laurentiis
Serves 6
Marinade
1/4 cup lemon juice
3 tbls. olive oil
2 cloves garlic, minced
1 tbls. fennel seeds
1 tsp. salt
1 tsp. pepper
Chicken and Vegetables
6 bone-in skinless chicken breasts
1 bunch asparagus
5-6 carrots
1 cup cippolini onions (or 1 large red onion)
1 tbls. fennel seeds
1 tsp. fresh thyme
1/2 tsp. salt
1/2 tsp pepper
1/4 cup white wine
1. Combine all ingredients for marinade in a resealable plastic bag. Mix to combine and add chicken breasts, marinating for at least 30 minutes.
2. Wash and prepare vegetables: chop asparagus into 2- inch pieces, peel carrots and cut into 2- inch matchsticks, and peel cippolini onions. If using red onion, peel and cut into wedges, keeping root intact.
3. Preheat oven to 400. Heat a skillet on the stove with a drop of olive oil until it shimmers. Working in batches, brown chicken on both sides until a golden crust forms, about 3-4 minutes per side.
4. Scatter vegetables in a large roasting pan, toss with a touch of olive oil, fennel seeds, herbs, salt, and pepper. Nestle chicken in vegetables and add white wine.
5. Cook on lower rack of oven until chicken is cooked through and juices run clear, about 20-25 minutes, depending on thickness. Remove chicken and allow to rest, covered with foil.
6. Return vegetables to oven, bumping up temperature to 425. Roast 10 minutes longer, until onions have spots of golden brown and asparagus tips are just turning crispy.
I didn't have much going on this past Sunday afternoon, so I invited a couple of friends over for dinner. I had visions of an impressive Sunday supper dance through my head... until I realized I only had two hours, no groceries, and not enough seating. After running to Bed Bath and Beyond to pick up a folding chair, I tried to thnk of something fresh, spring-y, filling enough for two large men, and impressive enough for guests. I remembered a recent episode of "Everyday Italian" on which Giada made herb-roasted chicken breasts with spring vegetables-- I based my menu off a version of that recipe, and made a delicious spring salad which I had just seen (and had been dreaming about) from the April issue of Bon Appetit, filled with some of my all-time favorite things (peas! goat cheese! edamame!). Coupled with a side of quinoa with scallions and pine nuts and a quick chocolate-ricotta dessert, I was pretty pleased with what came together in a couple of hours. More importantly, it was such a nice way to spend Sunday night--squeezing out the last few precious minutes of the weekend. My apartment, next Sunday? I have a feeling macaroni and gravy might be on the menu...
Herb-Roasted Chicken Breasts with Spring Vegetables
Adapted from Giada De Laurentiis
Serves 6
Marinade
1/4 cup lemon juice
3 tbls. olive oil
2 cloves garlic, minced
1 tbls. fennel seeds
1 tsp. salt
1 tsp. pepper
Chicken and Vegetables
6 bone-in skinless chicken breasts
1 bunch asparagus
5-6 carrots
1 cup cippolini onions (or 1 large red onion)
1 tbls. fennel seeds
1 tsp. fresh thyme
1/2 tsp. salt
1/2 tsp pepper
1/4 cup white wine
1. Combine all ingredients for marinade in a resealable plastic bag. Mix to combine and add chicken breasts, marinating for at least 30 minutes.
2. Wash and prepare vegetables: chop asparagus into 2- inch pieces, peel carrots and cut into 2- inch matchsticks, and peel cippolini onions. If using red onion, peel and cut into wedges, keeping root intact.
3. Preheat oven to 400. Heat a skillet on the stove with a drop of olive oil until it shimmers. Working in batches, brown chicken on both sides until a golden crust forms, about 3-4 minutes per side.
4. Scatter vegetables in a large roasting pan, toss with a touch of olive oil, fennel seeds, herbs, salt, and pepper. Nestle chicken in vegetables and add white wine.
5. Cook on lower rack of oven until chicken is cooked through and juices run clear, about 20-25 minutes, depending on thickness. Remove chicken and allow to rest, covered with foil.
6. Return vegetables to oven, bumping up temperature to 425. Roast 10 minutes longer, until onions have spots of golden brown and asparagus tips are just turning crispy.
I wish I had taken a picture to post but was in such a rush that I couldn't take a minute to stop... Giada's picture is above (courtesy of cookingchanneltv.com)
Sunday, April 17, 2011
Early to Bed, Early to Rise
The weather this morning was of a quintessentially perfect spring day. After plans to see a visiting friend were ruined by the monsoon which hit NYC last night, we decided to do brunch this morning. The catch: she was heading out of the city this afternoon, so it had to be early. Luckily the rain prevented any of us from going out last night, so waking up was not a problem...but brunch at 10am? I wondered if they even served brunch at 10. No one goes to Sunday brunch until noon at the earliest. But then I realized there are benefits to starting your day that early-- such as being able to get into any restaurant you want.
This opened up more options than I knew what to do with, since there is usually at least an hour wait for all the "good" places. I decided we should go to Friend of a Farmer on Irving Place. The restaurant has a very kitschy yet rustic feel, with a huge stone fireplace and heavy floral wallpaper not unlike an old grandmother's house. There are baskets of fresh produce which line the stairs, and you are immediately welcomed by a sign which reads "BE NICE". How cute is that?
We were early enough that we grabbed a table outside in the sun. Each of us ordered a different egg dish-- I went with the Healthy Farmer's Omelette-- an egg white omelette filled with fresh spinach and feta cheese, served in a small cast-iron skillet. It was supposed to include tomatoes as well, which they unfortunately forgot. It was good nonetheless, and came with a heaping side of their homefries-- cute into tiny cubes so they are wonderfully crispy. The dish was a little heavy for my taste, but I always feel that way when I order eggs in a restaurant. I should remember that for next time... Every other dish which came out looked equally as delicious-- from the pancakes bursting with blueberries to the creamy yogurt topped with fresh fruit and granola-- it is definitely a place I would like to come back to and try something new.
This opened up more options than I knew what to do with, since there is usually at least an hour wait for all the "good" places. I decided we should go to Friend of a Farmer on Irving Place. The restaurant has a very kitschy yet rustic feel, with a huge stone fireplace and heavy floral wallpaper not unlike an old grandmother's house. There are baskets of fresh produce which line the stairs, and you are immediately welcomed by a sign which reads "BE NICE". How cute is that?
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| Photo courtesy of nycsunflower |
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| photo courtesy of Forget me Not |
Oh, and about heading to brunch early? I think we're onto something here. There was about a two hour wait once we left.
Friend of a Farmer
77 Irving Place (between 18th and 19th)
212-477-2188
www.friendofafarmerny.com
Thursday, April 14, 2011
Mediterranean Lentil Salad
I try to bring lunch to work every day. It takes a little more planning and effort than going out to buy something, but I think it is worth it. Not only is it a huge money-saver, but it will most likely mean that your lunch will be much healthier, sanitary, and enjoyable-- hopefully something to look forward to, as opposed to the same sandwich you grab from the deli downstairs because there is nothing better around.
I've found one of two tactics that work best for me when making lunch: either make an extra portion at dinner, or cook enough of something on Sunday night that will stay throughout the week. The possibilities of this are truly endless-- soups, stews, grain salads-- even prepping vegetables at the beginning of the week will make this so much easier.
A few nights ago I made a big Mediterranean-inspired lentil salad that I have been able to bring for lunch. I didn't follow a recipe, and mostly based the ingredients on what I had in the fridge. The recipe below can be tweaked based on your preference and season-- for example, it would be delicious with roasted carrots, beets, and butternut squash in the winter, or fresh tomatoes, corn, and zucchini in the summer. Or a Greek-inspired version with red onion, tomato, crisp cucumber, and feta would be delicious. If possible, try to seek out French Lentils de Puy; they do not break down as easily as brown lentils and are perfect for salads.
I've found one of two tactics that work best for me when making lunch: either make an extra portion at dinner, or cook enough of something on Sunday night that will stay throughout the week. The possibilities of this are truly endless-- soups, stews, grain salads-- even prepping vegetables at the beginning of the week will make this so much easier.
A few nights ago I made a big Mediterranean-inspired lentil salad that I have been able to bring for lunch. I didn't follow a recipe, and mostly based the ingredients on what I had in the fridge. The recipe below can be tweaked based on your preference and season-- for example, it would be delicious with roasted carrots, beets, and butternut squash in the winter, or fresh tomatoes, corn, and zucchini in the summer. Or a Greek-inspired version with red onion, tomato, crisp cucumber, and feta would be delicious. If possible, try to seek out French Lentils de Puy; they do not break down as easily as brown lentils and are perfect for salads.
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| Photo courtesy of Food Network |
Mediterranean Lentil Salad
serves 3-4
salad
1 cup dry French Lentils de Puy
1 whole peeled garlic clove
1 bunch asparagus
2 zucchini, sliced into half-moons
1 eggplant, cubed
1 large red onion, sliced into wedges
1/2 cup roasted red peppers, chopped
1/2 cup basil, thinly sliced
dressing
1 1/2 teaspoon dijon mustard
3-4 tablespoons lemon juice
2 tablespoons olive oil
salt and pepper, to taste
1. Preheat oven to 425.
2. Heat 3 cups of water and garlic clove on the stovetop; add lentils once boiling and stir occasionally. Cook until done but not falling apart, about 25-30 minutes. Drain, reserving the softened garlic clove, and transfer to a large bowl. Let cool slightly.
3. Place asparagus, zucchini, eggplant, and red onion onto a baking sheet. Toss with cooking spray or a touch of olive oil, salt and pepper. Bake approximately 25 minutes, until eggplant has browned and onions have started to soften and carmelize. Remove from oven and chop asparagus and onion into bite-size pieces.
4. Meanwhile, whisk together mustard, lemon juice, salt and peper. Mince the reserved garlic clove and add to lemon juice. Slowly whisk in olive oil until the lemon juice and oil have completely emulsified.5. Pour the dressing over the warm lentils and add all vegetables, roasted peppers, and basil; toss until combined.
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