2011 was not a bad year. We had some great times with great friends, we got to take a fantastic road trip and see people we love along the way, I started culinary school (something I’d wanted to do for a very long time), Collin started high school, Ty took a job with the Apple store. Many good things made the year a true success.

2012 is a little fuzzy but big things could certainly happen. I made the statement this morning that it was too big of a year NOT to eat Black-eyed peas today. This is how I feel. Big things will happen and the luck can go either way. I’ll be making my New Year’s Day soup and eating my black-eyed peas. Even though I’m not really superstitious, sometimes you just don’t want to tempt fate. And this morning when I went to the grocery store, I got the last two cans of black-eyed peas on the shelf. See… good luck is starting already.

New Years Day Soup

2 tablespoons olive oil

2 parsnips, small dice

2 ribs celery, small dice

1 medium onion, small dice

3 garlic cloves, minced

2 bay leaves

1 pound smoked sausage, sliced

2 cans black-eyed peas, undrained

4 cups chicken broth

Rind of parmesan cheese (optional) *When I use parmesan, I always freeze the rind to have on hand. It’s a great addition to things like this but the soup will be delicious without it.

2 (14.5 oz.) cans stewed tomatoes

1 (14.5 oz.) can diced tomatoes

1 (8-oz) can green chilies

1 (8-oz.) can tomato sauce

1 1/2 cups chopped fresh spinach

Salt and freshly-ground black pepper to taste

Hot pepper sauce to taste

In a large stock pot, heat the oil. Saute the parsnips until soft. Add the celery and onion and continue cooking until soft and translucent. Add the garlic and saute until fragrant (about 30 seconds). Add bay leaves, sausage, peas, broth, tomatoes, green chilies and tomato sauce. Bring mixture to a boil then cover, reduce heat and simmer for 1 1/2 hours, stirring occasionally. Just before serving, stir in spinach and season to taste with salt, pepper and hot pepper sauce to taste.

Serve with cornbread.

 For some, the most complex part of getting to the deliciousness of the pomegranate is simply that first step.  Just getting in.  I start by simply scoring through the top (or bottom, for that matter)  Don’t cut too far in or red juice will spurt out, rapidly staining clothes, countertops and most anything else it touches.  As soon as I do this, I submerge the pomegranate in water.

Once the pomegranate has been scored, you can just get your thumbs in there and break it apart.  Keeping it in the water keeps the mess to a minimum.  At this point, break the pomegranate into quarters, exposing those gorgeous and delicious seeds.
Now, using the best kitchen tools you own (aka, your fingers), just separate the seeds from the pulp.  The best thing about this water method is that the seeds will sink to the bottom while the white pith floats.  Set the thick skins aside as you clear the seeds from each section.

Then simply pour off the water and the white pith and you’re left with a bowl full of beautiful seeds.  Be creative and let me know what you use them for but most of all, enjoy!

It’s been a very busy week in my world.  Finals.  The downside of doing accelerated college is that you rarely have time to breathe.  We just finished the last week of Culinary II and I’m happy to report that my 4.0 GPA is still in tact!  Today is a much-loved day off and then we start Culinary III (the final Foundations class) on Monday.  I’m looking very forward to that one as we finally get to start cooking and fabricating meats.  $50 says we’ll start by roasting a chicken.  This is also the class where we get to play a bit with the recipes.  This makes me happy.  Classical French cuisine could, as a rule, use some serious help.  And sticking to a recipe just isn’t my style.  It’s been a struggle.

I mentioned the upcoming food blog earlier and I’m happy to report that things are moving along nicely with that.  We met with the genius web-guy on Tuesday and the site design is underway.   I’m so excited about this.  It will be a professional food blog with a lot of fun interactive things, videos, food-related travel, restaurant reviews, recipes, an online store and more.  I’m still figuring out what to do with this blog.  I’m going to keep it… it’s a more personal outlet than the other one will be but I’ll probably save most of my serious food stuff to put over there.  That won’t be easy.  I just spent two hours writing all about pie crusts and not sharing here feels unnatural.  Maybe I’ll feel better about it once it’s up and running.

I’m now going to put down the computer and enjoy the day off.  I think a nap is in my future.  Yay me!

For many years (so many that my kids now consider it a ‘tradition’) we have cleared our driveway and set up our laptop and projector to show a Halloween movie on the garage door.  Nothing scary (as there are always little kids around) but still fun.  People come by with chairs and drinks and we laugh and talk and watch and celebrate the end of the most lovely month in Texas.

I also make food.  Usually something very simple like hotdogs and then I throw in a few Halloween treats just to make things fun.  This year we’re doing hotdogs, “brain dip”, halloween candy bark and just your basic chips and dip.  And of course there will be candy.  For drinks, we have an assortment of soft drinks, koolaid and my favorite, hot spiced Concord grape juice.  Yum.

So stop by, if you’ve nothing else going on.  The kids will be trick or treating and the adults will be enjoying The Nightmare Before Christmas.  Which has never been a Christmas movie…..

BRAIN DIP

• 3 Haas avocados, halved, seeded and peeled
• 1 lime, juiced
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon cayenne
• 1/2 medium onion, diced
• 2 Roma tomatoes, seeded and diced
• 1 tablespoon chopped cilantro
• 1 clove garlic, minced

Directions

In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve in a hollowed out head of cauliflower.

HALLOWEEN CANDY CORN BARK

14 whole Oreos, broken up (use Halloween Oreos if you can find them)

1 1/2 cups pretzels – any shape, broken into pieces

16 ounces almond bark or white chocolate melts

1 cup candy corn

brown and orange-colored sprinkles

Directions

Cover a large cookie sheet with wax paper or parchment paper. Spread broken cookies, pretzels and about 3/4 cup of the candy corn onto the prepared cookie sheet in a 9×13 shape. Place almond bark in a container and microwave for 1 1/2 minutes. Stir and then microwave for another 30 seconds until melted and smooth.

Drizzle the melted chocolate over the cookie mixture, spreading with spatula if needed to coat evenly. It may seem like it’s not enough but just try to evenly spread it. The ratio of chocolate to toppings will be off if you add more almond bark/white chocolate. Sprinkle remaining candy corn and colored sprinkles over the almond bark/white chocolate while it is still wet. Do not let it harden. Place cookie tray into refrigerator until set and firm. Remove and gently break bark into small pieces – it’s really rich. Makes around 20-24 pieces. Store in air tight container.

 

HOT SPICED CONCORD GRAPE JUICE

• 1 gallon Concord-grape juice
• 8 whole cardamom pods
• 3 cinnamon sticks
• 1/2 whole nutmeg, grated (1 to 2 teaspoons)

Combine all ingredients in a large stockpot. Bring to a boil. Reduce to simmer, and cook for 20 minutes. Serve immediately.

The Gingerbread Simple Syrup (makes enough for 7 lattes)

2 cups water

1 1/2 cups sugar

2 teaspoons ground ginger

1/2 teaspoon ground cinnamon

1/2 teaspoon vanilla extract

Combine everything in a medium saucepan and bring to a boil.  Reduce heat and allow mixture to simmer for 15 minutes.  Remove from heat and place in a container with a lid.

To make a Gingerbread Latte:

Make 1/2 cup of espresso (a double shot).  Steam and froth 8 oz. of milk (most espresso machines do this.  If yours doesn’t, just heat milk in microwave).

Put 1/4 cup Gingerbread Simple Syrup in a cup, followed by espresso and steamed milk.  Top with whipped cream and freshly grated nutmeg.

I’m going to keep this site open as a more personal outlet so I hope you continue to follow me, especially if you consider yourself a friend.  But the other site will be for everyone and we hope it proves to be entertaining, informative and exciting.

As we’re creating the new blog, we’d love to have some input from you.  What are some things that you’d like to see from a good quality food site?  We’re open to almost anything at this point.  You can comment here or email me at crystal@theguyandthegirl.com.  Can’t wait to hear from you!!!!!

Here’s what happened…. I saw a bulletin board announcement about Disney coming and recruiting for their culinary externship program and thought it sounded like something I MIGHT be interested. I talked it over with Ty and the boys (who are so incredibly supportive) and decided to fill out the online app so that I could talk to a rep when they came to the school. I had a couple of concerns about my age and lack of kitchen experience so if any of that disqualified me from employment, I wanted to know. I was quite honest about all of that on my application. A few days later, I received an email asking me to set up a phone interview instead of waiting until they came to recruit on campus. I’m pretty sure this has a lot to do with my being an alumni of the college program (from 1989!). I did the phone interview and felt good about it. I get the whole Disney thing. I know what they look for. Truth is, I was expecting and offer. On Tuesday of this week, that offer came. I (again) talked it over with Ty and with his blessing, nay, his encouragement, I accepted the offer.

I’m happy. Not so much about the Disney aspect but I’m happy to know that my required externship is arranged and I don’t have to worry about it anymore. That was a stressful thing to me. I’ve been reading blogs from others who are doing it and I’ve learned a few things. One… there’s nothing Mickey Mouse about it. It’s a tough externship. Long hours, incredibly heavy volume, frustrations, stress… all of those things that go along with a true kitchen experience. I’ve read about double shifts (thank goodness for overtime pay!), being too exhausted to eat or sleep or do much of anything. I’m okay with all of this. I’m truly going to work – hard. I’m wanting to experience these things that I haven’t before. I want to learn.

Today the chef rep held about a 45 minute meeting where he detailed out the program to those who were interested (I’m the only one from my school who’s already interviewed and certainly the only one who’s been accepted). He talked about pay scales (which haven’t changed too terribly much since 1989) and Vista Way Apartments (the very same ones I lived in before). About dress codes, personal appearance policies and the costume department (which prevents us from ever having to worry about washing or ironing our chef whites). It was a fun meeting and I left excited but also apprehensive. It’s going to be hard. I’m going to be homesick in a way that I’ve never been before. But I’m going to be thrown into the deep end into a prestigeous program that will round out my year in culinary school nicely. What will come of it? I have no idea. But I’m anxious to prove myself.

I’m not sure exactly when I’ll find out where I’ll be working. I have to pay a housing deposit. Possibly then… or maybe when I move in to the apartment. I’ve heard conflicting reports. I do know that i’m not in the Magic Kingdom (THANK GOODNESS!). You get paid more if you’re there (though I’m sure you certainly earn it) and my pay offer was standard. That rules out my fear of being placed at the Pinocchio Village House. I’ll keep you posted as I know more.

And my boys? They’re all excited. They will be coming out for a visit about halfway through. Ty may even try to schedule a gig or two there so they can stay a bit longer. Collin is excited about the beach and Camden can’t wait to ride the Rockin’ Rollercoaster.

I don’t leave until May 16 so there is still plenty of school to go. But the big stress of finding a good externship has been alleviated. Thanks to a giant mouse.

The previously discussed “rebel & pirate” with the legal issues has dropped.  We’re down to about 15 in the class from the 20 we started with.  Oh how I wish I could tell these kids how much they’ll regret blowing this chance.  I wish I could enlighten them.  But I know too well that they wouldn’t listen.  I wouldn’t have listened at 20 either.

There will be some changes coming to the blog in the (hopefully) near future.  I now have a cohort.  I’ll still be blogging here about personal stuff and some food, the kind of thing you’re used to but professionally, I’ll be blogging on www.theguyandthegirl.com.  My friend, Cole (the Guy) will be joining me and will be talking all things food.  News, recipes… we’re even planning a series of webcasts that will teach the things that we’re spending 20 hours a week doing in class.  Every wanted to go to culinary school but didn’t have the time or the money?  We’ll have an answer for that.  Big things are in the works and I’m very excited to see what develops.

Stay tuned….

Colette: Horst has done time.
Linguini: What for?
Colette: No one know for sure. He changes the story every time you ask him.
Horst: I defrauded a major corporation.
Horst: I robbed the second-largest bank in France using only a ball-point pen.
Horst: I created a hole in the ozone layer over Avignon.
Horst: I killed a man… with this thumb.

When I started at Le Cordon Bleu I knew that many aspects of this movie were dead on.  It was obvious that the writers had done their research but I had no idea that this particular exchange would ring a bell during only my 5th week of school.

Many people in my class come from interesting pasts.  Many are former drug addicts and alcoholics.  Several are former service members and heroes.  One was an interrogator in Iraq.  One kid lives in his car.  None have stuck me so much, however, as the girl who sits behind me.  Yesterday, she was absent.  It was a bad day to be absent.  She had the flash drive that contained a group project that was due.  Her team members were not pleased and when they tried to call her, her phone was off.  Today she was back, with quite the story.  This girl (I’ll call her Leslie) had a baby in April.  On July 4th, she put the baby down and went out to watch fireworks with a group of people.  When she went back in, the baby had died.  Tragic and horrible.  She told us this on the first day of class (just 6 weeks after the tragedy) and I thought seemed terribly unaffected.  I wrote it off as a coping mechanism.  Evidently over the weekend, she was taken in to custody, questioned for three days and then released but has warned everyone that she probably won’t be in school for much longer.  According to her, she is now a suspect.  Several things strike me about this.  One… I’m aghast that Leslie would TELL anyone this.  If it’s not true and she’s cleared, why would she want us to know.  Two… another class member suggested that maybe it isn’t true and she was just looking for a good excuse for her absence yesterday that caused so many people to be angry with her.  But why would you make up THAT?  She’s pregnant again (and has been since late July).  Why not just say that you were sick?  Why make up something so awful, wouldn’t that also make her a complete sociopath?  The whole thing has left me disconcerted and almost unable to look at her.  I’ll keep you posted if and when things develop.

On my career front, I’m staying mostly out of trouble (at least relatively speaking).  I’m doing well in school but I’m working hard for it.  My instructor doesn’t understand why I care so much about getting good grades but I don’t care.  I think he occasionally becomes frustrated with my questions and requests for more detail but he doesn’t intimidate me.  Actually, I might intimidate him.  He’s brand new to teaching and it shows.  He’s a nice guy and I think that, in time, he’ll be a great teacher but I’m not willing to suffer for his ignorance on a lot of things.  In just a week and a half, I move into Culinary Foundations II and a different instructor.  In fact, one of the instructors is Chef Uwe Mueller – who was my chef at UNT 20 years ago.  I’m hoping to get him.  That would just be a blast

I’m currently looking for an interesting place to do my internship.  I don’t want to do something average or normal.  I want extraordinary.  I applied for the Disney externship and will interview with them on October 20th.  I did the college program there in 1989 and going back would just be a trip.  And if I found a good, permanent job with them, my family would move.  The adventure is a fun thought.  If I don’t get that though, I’ll find something here.  I love to teach and would love to work with people.  If you know of anything that fits that, let me know.

In the meantime, I’m studying and cooking and working on my plating techniques.  I’m trying to learn as much as I can before my Disney interview so I don’t come across as a new, inexperienced student.  Oh.. and interesting thing… Leslie is convinced that she’s going to get the Disney externship.  And I thought her wrist tattoos would be the only thing that kept her from doing it….

Ty is also doing well.  He has been hired by Apple and we’re very excited.  It’s an entry-level, foot-in-the-door job but it’s Apple.  He’ll be starting at the Southlake store either this week or next.  WooHOO!!!!!!!!!

Collin is doing well in baseball.  He pitched one inning of his first high school game on Saturday.  12 pitches, two strikeouts and a flyout.  Yesterday his baseball coach (who is also his World Geography teacher) called him “Mr. three up/three down” and said they might start him in a game this Saturday.  That’s amazing for a freshman on a JV team.

Camden is also well.  He’s been elected Student Council Class Representative.  He’s blossoming and it’s fun to watch.  He’s also been having a blast in his First Lego League robotics competition team.  It’s nice for him to have a thing of his own.

I could write so much more but I have a train coming and want to get this posted.  It’s a busy and interesting time in our family’s life.  It will be fun to see how things play out.

I don’t subscribe to a ton of magazines with recipes and ideas for the “perfect” casserole.  They just don’t do it for me.  So when I come across something that really gets my attention, I want to share it.  This something is a magazine… or a periodical…. and it’s called Lucky Peach.

I’ll say now that this thing isn’t for everyone.  If you’re easily offended by foul language, this probably isn’t for you.  It’s raw and real and completely genius.  My friend, Steve Wilson (http://www.3dchef.com/Site/3DChef.html) turned me on to the first issue which is now available at Barnes & Noble.  The first issue is all about Ramen.  Not the stuff that you buy for .25 at Kroger but real Ramen that works the Japanese into a frenzy.  The writing is beautiful, the art direction is spectacular.  It’s a feast for the eyes and one that needs to be read cover to cover if you’re a Foodie who finds that kind of thing interesting.  David Chang’s (NYCs Momofuku) name is on the masthead and writer Peter Meehan is also a primary creator in the endeavor.  There were significant contributions from Wiley Dufresne (WD-50 in NYC) and Anthony Bourdain (walking, talking genius).  I can’t tell you how much I love it.  There is also an iPad App that’s about to launch.  When I get my iPad, this may be the first thing I buy.

The magazine will come out quarterly.  The shelf price is $10/issue but you can subscribe at http://www.mcsweeneys.net/luckypeach/ for $28/year.

Enjoy!