#NerdsUnite: Straight shooting with @mcarmona1(get to it!)

<editorsnote> Nerds, meet my buddy Monique. She's a straight shooter who is running blindly, but confidently, in the direction of her life like the rest of us. She is here today to talk about her life, love, and all things good in her hood. I only have one more thing left to say ... HIT IT MONIQUE!! </editorsnote>

#TalkNerdyToMeLover's @mcarmona1

It's been a few weeks since I came a knocking and in that time there's been death, political corruption and millions of people banning together in the name of women's rights.  I love me some social media, have been able to see some mind blowing things but sometimes, it's all too much - especially at the rate in which we are seeing all the news and seeing EVERYONE's different point of view... "I get it dude, you really really like Ron Paul!" From time to time, makes me just want to start sipping at lunch time... ah, but that's just not an option for the like of this lady;)  It is an option however, to find that perfect song on You Tube that reminds ya of something bigger, maybe tell that joke that you've told a million times because it still makes people smile (my joke includes a couple of clowns and a cannibal btw) and perhaps take some deep belly breaths so you can relax into your fabulous rich selves.  All together now... Breeeeaaaathe.  

Whether or not you were a fan of Whitney Houston at some point in your life or just empathize with the loss... You had to notice people were moved.  It begs the question... What is it about talent, music, song, art, dance, etc., that resonates so sweetly within all of us?  Cause, if you ask me, people weren't just responding to Whitney passing, they were responding to what she shared.  What is it about seeing someone pour out their soul into their work and lay it out for the world to see that gets us so deeply? We're pulled out of our hum drum lives and excited, enthralled, connected. We're pulled from the rigid curriculum of the grind and grid and  momentarily connected to a soul filled symphony. Don't get me wrong, art also has the power to create change, to open minds, to be political and brave which is vital... but it also provides a direct line to the heart and unlike a life without it, art makes it all worth it in the end.

 Check out this Rad Work of art by Chris Davies that has a direct link to my heart.  

So so so cool & a M A zing.  

So, while you're reminding the old men that they better back the fuck off from making decisions for your -  or your loved ones uterus(s) OR you're telling Monsanto you'd rather stick a fork in your neck than eat their seed infested poison, make time to take note of all the beauty that non the less surounds us.  As a matter of fact create some too. Be a part of the sounds, the rhythm, the pulse... cause it's sweet.  I say once again, get up and shake your ass, like I did last night in my living room to a little Peter Gabriel (thank you YouTube). Paint on random walls... and then run away quickly... imagine, cook, taste, feel, revel in the soul filled gifts of your art and other's, cause babes, to me, it's one of the greatest things about being alive.  It's one of the strongest through lines.  So you better get to it... while you can.  Holla.

Now spin the disco ball and cue the awesome 80's video and work it.

Until next time,
@mcarmona1

click here to check out more from Monique!

#FoodForThought: The Adventures of Fanny and Olive (Merry Christmas and a Happy Spring Roll)

<editorsnote> Nerds, meet my buddy Fanny. No really - that is her actual name. She is a massive massive massive foodie, and would like to share with you all the adventures on all of the things she puts in her mouth. Wait, no - not like that ... I mean ... well, you know what I mean. Aw shucks, just hit it already Fanny ... </editorsnote>

#TalkNerdyToMeLover's Fanny Slater

normally in my blogs i like to ramble on for six to seven years before actually getting to my point or providing you with a recipe.  well, after the three feasts--christmas eve dinner, christmas day supper, and thanksgiving--even my fingers are full.  i know you're thinking two things.  first, aren't you jewish?  and second, thanksgiving was last month.  since the christmas holiday means chinese food and traditional expressions like, "damn, the store is closed!" in my house--that celebration is generally spent with my best friend sara's family in south carolina.  as for thanksgiving, my family likes to postpone important eating holidays until we can all be in the same room to enjoy it together.  so now that our fridge at home is filled with turkey day AND christmas leftovers (general tso's chicken, shrimp with garlic sauce...) there's really only one appropriate recipe to give you!

get out your leftovers!
(if you're reading this and you're jewish...put the lo mein back in the fridge and keep reading.)

rosemary potato pancake with a turkey, onion, anaheim pepper, sweet roasted delicata squash, and maple-smoked jarlsberg hash--topped with a parmesan sage sunny side egg.

*foodie note: delicata squash: a sweet winter squash with a flavor similar to a sweet potato or butternut squash. no need for peeling this guy--the skin is edible and yummy.*

-for the squash:
split it, seed it, dice it, toss with olive oil, rosemary, cinnamon, and salt and roast in a 425 oven for fifteen minutes.

 

 -for the hash:
leftover sage turkey, garlic, onions, anaheim peppers, roasted squash.

-for the potato pancake:
parboil (partially cook) the potato. i used a redskin because i like their size and flavor. cover the potato with cold water, once boiling, turn the heat off and let it sit for five minutes. shred the potato, mix with fresh rosemary and thyme. flatten into pancake shape in a non-stick pan with olive oil and butter.

-flip the pancake once it's golden brown on the bottom, cook for 2-3 more minutes in the pan and then finish cooking in the oven at 300 while you prepare the hash and egg (about five minutes).
-sautee hash ingredients and sprinkle over the crisped potato pancake.
-top with grated maple-smoked jarlsberg cheese

you don't really need the cheese, but come on--maple smoked jarlsberg? YUM.
*foodie note: jarlsberg is a mild, buttery, nutty cows milk cheese with a slightly sweet flavor*

top hash with sunny side down egg.  if you prefer sunny side up, then have that instead!  you can have whatever kind of eggs you like.  i believe T.I. said that.

sprinkle with chopped sage, parsley, and parmesan.

some of you are probably wondering why olive hasn't made an appearance yet in this post.  well, if i'm full...how do you think SHE feels?

#nerdsunite

click here to check out more from Fanny! (heheheeheh her name is Fanny)
and follow her on twitter over yonder!

#FoodForThought: The Adventures of Fanny and Olive (reach out and smell the banana peels.)

<editorsnote> Nerds, meet my buddy Fanny. No really - that is her actual name. She is a massive massive massive foodie, and would like to share with you all the adventures on all of the things she puts in her mouth. Wait, no - not like that ... I mean ... well, you know what I mean. Aw shucks, just hit it already Fanny ... </editorsnote>

#TalkNerdyToMeLover's @fannyslater

let's face it.
i'm funny.

i'm the kind of person that loves cracking a bad joke to break the tension in a room.  the kind of person that will stick straws up her nose just to get a laugh out of someone who seems a little too serious.  but my brain isn't just full of cheetos and homemade tzatziki sauce.  nope.  there's a real thinker up there.

that being said, i'd like to give you some words of wisdom today that aren't exactly food-related.  okay, that's a lie.  everything always comes back around to food in my world.  i'm a strong believer in the idea of putting things out into the universe.  and i don't mean throwing a banana peel out of your window.  littering is bad and everyone knows that banana peels are only used in cartoons.  my parents always told me that if you want something to happen, you're responsible for making it possible.  you can't just sit around and expect things to fall in your lap.  i sure wish a turkey sandwich would fall in my lap right now.

wait, who's writing this thing anyway...

sorry about that.  like i was saying...i believe that if you want things to happen, you have to do your part to help bring them into your life.  case and point: about three months ago, i was without a job and very unhappy.  although i was spending every day sending out resumes and doing things to get myself out of the house, i still felt very useless.  i sat down and reflected on the things i was passionate about.  and i don't mean unattainable dreams like opening my very own starbucks inside my living room.  i thought about things that i enjoyed doing everyday and how i could turn them into potential job opportunities for myself.  i think i've made it clear that i'm obsessed with food.  i decided to do some research on local caterers.  i wasn't looking for big time companies with huge staffs.  i was searching for individuals like myself who have a passion for food and have turned that into an independent business.  i came upon a company named belly bliss and emailed the chef/owner.  i told her that i wasn't necessarily looking for a job, but just looking to be in a kitchen and get some great experience because i was interested in someday starting a similar company.  surprisingly, i was greeted back with a warm response and even some compliments on the pictures of my food.  this kind stranger also mentioned that although she didn't have any room on her staff at the present time, she would keep me in mind for the future.  yesterday, i received an email from her saying that she had a big event coming up in december that she would like my help with.  

i. was. floored.  

first of all, please browse through some of her fantastic catering pictures and tell me that you wouldn't want to dig into this divine food.  second, i realize that this is only one tiny opportunity and on the surface may not seem like a big deal--but i can't explain to you enough how exciting this is for me.  the foodie part of my brain has been going crazy recently, hence the insane amount of randomly delicious creations i've been whipping up.  the more i cook, and the more i write about cooking, the more i'm uncovering this passion that has always been inside of me.  not only do i feel like i've started to truly find my voice, but my love for cooking and creating things in the kitchen is expanding every single day.  this opportunity is hardly a "job."  it's likely not even going to lead to anything further.  but in fanny world, getting the hands-on experience of two hours of prep work with a real caterer feels like hitting the jackpot right now.  i believe that not just by putting concrete things (like an email) out into the world, but putting positive energy and hope out there as well...anything is possible.

"with the possible exception of the equator, everything begins somewhere." ~ c.s. lewis

and now that i've filled your hungry brains with deep thoughts and words of wisdom...
let's talk about eggs.  

playing along with the theme of "anything is possible," i'd like to discuss why it's important to never be afraid of trying a new dish.  i'd like to consider myself an egg aficionado.  an eggnado, if you will.  i'll scramble you a pair of eggs that defy gravity and make you a frittata that could change your political views.  however, that doesn't mean that i'm schooled in every form of egg-making.  baked eggs is something i've seen on very few menus, but have always been intrigued by.  the dish originated in france, and is called oeufs en cocotte.  oeufs obviously means "eggs" and...well...cocotte translates to "casserole" or "prostitute."  

hey, if you like your eggs with prostitutes--that is nobody else's business but your own.

i had never attempted making baked eggs at home, but since it was as straightforward as making a casserole (throwing everything in one pan and putting it in the oven), i figured i could give it a shot.  i dissected the idea of a baked egg in my head.  it seemed as simple as a sunny side egg with whatever toppings i desire.  i had read in various recipes that it was supposed to include cream, and while that confused me--i went with it anyway.

when you're experimenting in your own kitchen, the only person there to judge you is your cat.  and seeing how her last snack was a ladybug--she's not all that picky.  

i knew that more than anything, i wanted my eggs en prostitute to be full of flavor.  so i REACHED out into the universe (see how i brought you back to our original theme there?) and pulled out some onions, mushrooms, and tomatoes.  by the way, in that last sentence: universe = fridge.  i roasted tomato slices in the oven with olive oil, salt, pepper, and balsamic for some sweetness.  *foodie note: not a tomato person?  try roasting them at a high temperature in the oven.  their flavor becomes sweet, and if you can't still stand the texture--stir them into a pasta sauce or mix with cream cheese for a yummy sandwich spread so you at least take advantage of their flavor.*  i sauteed shitake mushrooms with butter, thyme, and a little white wine.  while all of this was going on, in another pan i slowly caramelized red onions in butter and a squeeze of agave (a nectar that is sweet like honey, but less sticky).  when all of my elements were complete, i buttered my ramekin and layered the dish.  after some sprinkles of muenster cheese, parmesan, and dill--it was time for the eggs.  *foodie note: always crack your eggs in a separate bowl.  you never know if one will be bad, cracked, or have a baby chicken inside.*  i added a touch of milk, wished my breakfast good luck, and slid it underneath the broiler for 5-6 minutes.  everything else in your dish is already cooked, so you just need to keep an eye on the status of your melting cheese and the consistency of your eggs.  cook to your preferred doneness, serve alongside toasted rye bread, and enjoy.

and there you have it. my first attempt at baked eggs.  all because i reached out and tried something new.  i put myself out there, and look at what i got in return.  so go.  follow your dreams.  aim for the stars.  make breakfast with a prostitute.

you know, whatever.

#nerdsunite

click here to check out more from Fanny! (heheheeheh her name is Fanny)

and follow her on twitter over yonder!

#FoodForThought: The Adventures of Fanny and Olive (The Queen of England)

<editorsnote> Nerds, meet my buddy Fanny. No really - that is her actual name. She is a massive massive massive foodie, and would like to share with you all the adventures on all of the things she puts in her mouth. Wait, no - not like that ... I mean ... well, you know what I mean. Aw shucks, just hit it already Fanny ... </editorsnote>

#TalkNerdyToMeLover's Fanny Slater

i'd like to say that olive and i are the kind of cooks who wear many hats.

olive, that's not exactly what i mea......nevermind.

what i mean by that, is that i don't always like to stick to one type of cuisine when preparing a dish.  i'm not saying that you should have crab rangoons on the side of your eggplant parmesan--i just mean that sometimes it's fun to combine two different flavor profiles of food in one meal.  in this case--we're talking mexican and greek.  or greexican, if you will.  i have a strange obsession with greek food.  where it came from, i have absolutely no idea.  it's not that my family doesn't like greek food--my parents will drive twenty five minutes out of the way for good hummus.  however, i have such an infatuation with this specific cuisine that i'm convinced i was bottle-fed tzatziki sauce as a child.  today's lesson is not just about mingling two different styles of food.  i'd also like to talk to you a little bit about flavor.

seriously. can we please...PLEASE stop the hate crimes against quesadillas?

can we please stop slapping american cheese between a folded tortilla, sticking it in the microwave, and trying to pass it off as a quesadilla?  seriously.  get that sh*t out of here.  to me, a quesadilla is simply different flavorful ingredients (along with cheese) stuffed between a flour tortilla, which is crisped on both sides, melted in the middle, cut into triangles, and dipped into some sort of sauce.  the same way that you can turn anything into a sandwich--this rule applies for quesadillas as well.  one of the things i love about getting quesadillas at a good quality mexican restaurant is that they know how to add depth and flavor.  the more i watch behind-the-scenes cooking at mexican restaurants on my favorite food network show "diners, drive ins, and dives" the more i learn how to mirror these same flavors at home.  if you want to re-create those big, bold, spicy dishes in your own kitchen--you need to follow this very important rule:  you don't produce mexican food by squeezing a lime over something or sprinkling it with chili powder.  

you also don't become the queen of england by wearing a funny hat and sipping tea.

see what i'm saying?

you need to let all of your ingredients simmer together in a pool of mexican flavors.  imagine, if you will, a spicy, tomato-ey hot tub that turns your food from average to OLE! in no time.  for last night's quesadilla, i wanted everything to be entirely from scratch.  i started out by roasting a big juicy piece of chicken breast on the bone with olive oil, lemon, oregano, paprika, pepper, and smoky hawaiian sea salt.  while that was cooking, i began preparing my mexican hot tub. caramelized red onions, cremini mushrooms, charred yellow pepper, and garlic simmered together in a little marsala wine for some extra sweetness.  once the chicken was cooked and rested (you NEVER want to use sleepy chicken), i shredded it by hand and added it to the party on the stove.  at this point, all we had was chicken and veggies.

then, olive and i pulled out our maracas and took a turn for the southwest.

into the pan went: diced tomatoes, two kinds of hot sauce, chili powder, red pepper flakes, lime juice, lime zest, and a mexican fajita seasoning salt (cumin, cayenne pepper, paprika, garlic powder, sugar, etc).  as all of those ingredients simmered and bubbled down, the spicy ingredients clung onto the chicken and vegetables.  the aromas of chilies and tomatoes filled the air, and i swear a mariachi band nearby began to weep.  next i moved onto the cheese.  a lot of people just throw mozzarella in a quesadilla and call it a day.  well, i believe that the best rule of thumb is "use what you have on hand" so if that happens to be mozzarella, then go for it.  i just happened to have cheddar, muenster, parmesan, and a creamy sun-dried tomato mozzarella spread in my fridge.  i blame my mom for this--as her idea of a fun day is bringing home eleven different assorted cheeses from whole foods.  once everything was tucked away inside the whole wheat tortilla, i dropped it in a hot pan with oil, flipping it once to create a golden brown crust on both sides.  

now back to all that crazy talk about giving this meal a little greek-pick-me-up.  100% of the time, you see plain sour cream served with a quesadilla.  well, i happen to love tzatziki sauce--which is generally made with thick greek yogurt, but can also be created from scratch by using sour cream.  if you like strawberry jelly on your toast, then why would you buy orange marmalade? 

catch my drift?

no?

that's okay, it didn't really make sense.

what i'm saying is--why use a simple, boring old sour cream to dress up my quesadilla when my heart longs for garlicky, lemony tzatziki sauce?  i think that with the spicy, acidic homemade pico de gallo (see recipe below) you need something light and citrus-flavored to cut through it.  

*foodie note: homemade pico de gallo takes less than ten minutes to make. try it. i dare you.*  the ingredients are as follows: fresh diced tomatoes (i like roma tomatoes or tomatoes on the vine), diced jalapeno, diced red onion, lime juice, salt, pepper, chili powder, cilantro (i generally don't have cilantro in my fridge, but this recipe is JUST as good without it).  if you have a fajita seasoning packet--i got mine at the farmer's market for $1--sprinkle some of that in there as well.  you really just need a pinch of all the seasonings, but do it to your own taste preference.  homemade tzatziki sauce: plain greek yogurt OR sour cream (i like the non-fat because i eat this stuff by the spoonful), lemon juice, lemon zest, fresh dill, fresh minced garlic, diced cucumbers, salt. 

mix, serve alongside your fancy new quesadilla, take a bow.

OLE!  i mean...OPA!  i mean...whatever, just eat your quesadilla.

#nerdsunite

click here to check out more from Fanny! (heheheeheh her name is Fanny)

and follow her on twitter over yonder!



Meghan's Metamorphosis: Working On My Fitness

<editorsnote> Nerds, meet my buddy Meghan. She came on board months ago to write for us, and then very unexpectedly had her life change. No like for reals - her first email to me was how she was in this relationship ... and how awesome it was ... like literally a week later, they broke up. She hasn't been able to write for months and is now dipping her toes back in the water. I only have one more thing left to say ... HIT IT MEGHAN!!</editorsnote>

#TalkNerdyToMeLover's Meghan Brown

So a massive part of the general self-improvement plan is getting into some semblance of shape. While I have been FAR (VERY, VERY FAR) from perfect these last few weeks, I have managed to figure out a couple of things that make it easier to stay on track. 

1. Wake Up and Work Out

90% of fit people in my life have been saying this for years, but as an avowed anti-morning person (and couch potato) I totally ignored them. Turns out? The skinny people are correct. If I wait til the afternoon or early evening to exercise I will not do it. Promise. Also: it's considerably easier to behave food-wise after starting the day off right. Plus, my morning mood is considerably less miserable after getting some endorphins buzzing. (Do endorphins buzz? I feel like they should.)

2. Keep the Fridge Stocked

I am turning into a preemptive grocery shopper. It's imperative that my fridge is constantly full of healthy foods THAT I ACTUALLY LIKE at all times... because otherwise? I'll call up one of my girlfriends and end up at Heidi's Pies. And no one wants that. 

3. Exercise Socially

I am crazy-shocked by how eager everyone is to go on walks. I currently have walking buddies scheduled three times a week, and have a handful of friends who have expressed interest in dropping by every once in awhile. Working out with friends is so much fun! Plus, I'm considerably less likely to bail on exercise when I've got a partner in crime. 

4. Cook in Bulk

I'm currently in a dieting phase that can only be described as "repeat til bored". I aim for the same breakfast/lunch/dinner/snack combo daily... and while that might sound HORRIFICALLY BORING, it makes things SO MUCH EASIER as far as "sticking to the plan" goes. Example: This week, I made Weight Watchers Chili for six and and have been eating that for dinner. I make an easy chicken salad or sesame chicken lean cuisine for lunch. Breakfast is always Special K and a yogurt. Snacks are all fruits and veggies. Having a relatively set food plan for the week makes things super simple and is considerably less time consuming than cooking something fancy every night (though, of course, that would be nice). 

5. Stop Being Weird

I definitely have a few weirdo hangups as far as food an exercise are concerned (don't we all?), and examining them has been REALLY helpful. Looking at when I want to eat poorly and why has shown some pretty specific patterns... and now that I see the patterns, it's a lot easier not to fall prey to them. 

I'm still a long way from where I want to be (and, after a pretty awful week and a half awhile ago, I'm a little concerned about hitting my twelve pounds by my birthday goal), but I'm finally starting to feel like I'm figuring out a way to make long-term lifestyle changes work for me. 

Any tips? 

xo

-Meghan

#nerdsunite

click here to follow Meghan on twitter

and check out her tumblr over yonder!