I love the magazine Real Simple. I think that it is beautiful to look at and has helpful information. My official subscription began this month and I have made two recipes from the magazine. Real Simple is not just about food, but they sure make the recipes they feature look good.
Unfortunately, the actual results have been just ok. This brings me to ask: is this my fault or are these crappy recipes? Has anyone else been seduced by a beautiful picture and then been disappointed by the results of the recipe the picture is plugging?
I guess I'll keep trying the Real Simple recipes and rotate them with my other sources. Only with time will I answer my question.
Hey all! We made it through the week. How awesome is that? How awesome are we?
It was a big week for firsts. First week of the year. First full week of work. First time for many things I'm sure; like getting back on the work out wagon and the eating healthy wagon or whatever wagon you have resolved to sit tight on.
For any takers out there I'd like to offer some advice for staying healthy and enjoying the year ahead. The first thing I would say is don't be a slave to recipes. They are just guidelines. Follow your gut. If you're trying to shed a few pounds and like to eat rich food, don't deprive yourself! Make a big salad and eat a smaller portion of the richer food. I made risotto this week and only used two tablespoons of butter instead of the four the recipe called for and you know what? It was delicious.
I would also say, eat your vegetables when you can. Don't be afraid to serve some left over vegetables at breakfast, especially for brunch. My favorite thing is eggs over easy on top of an arugala salad. You can even throw vegtables into a scramble. Also, like I mentioned in my last few posts, you can add vegetables to pancakes and you can steam them up and eat them like hot cereal.
Lunch is a good time to get to the veggies too. Don't forget that beans are a great substitute for meat in sandwiches. Make a home made spread like hummus or a black bean one with a good kick of flavor. If you'r buying lunch skip the chips and get a side salad instead. You can also incorporate vegetables into your tuna or chicken salad.
Lastly, I would like you to remember that cookbooks are in your home to be used, not admired. Get in there and try something challenging. It's ok if you get a page or two a little dirty. And it's true you might not always succeed at what you're making, but I bet even then, you'll have a good story to tell. My point is have fun, get your hands dirty and don't be afraid to get out of your comfort zone.
So that's it for my two cents. Enjoy the weekend. I leave you with the ever-wonderful David Bazan.
Tonight is the holiday dinner for my company. We will feast on Morton's steaks. I'm excited! What cut of meat should I get? Morton's has a nifty little tutorial on how to choose. What do you think dear reader?
Eat to live or live to eat? Most of us, at least in spirit, take a side on this question. Sure, in a pinch I've eaten crap to get me through a meal, but that is not my philosophy on food. We get a limited amount of meals before we die and I want as many as possible to be damn good, if not straight up devine. Do you feel me?
Lunch is always such a challenge for me. I don't want to spend a lot of money but I want to enjoy what I eat and part of that is eating something exciting and eating something with vegetables.
Lately I have been posting about some of the things I eat for lunch. Today I ate the last bit of my fake hominy soup and another tuna sandwich, if you're curious. What will I eat tomorrow? More tuna because I usually make enough for a week of food and then move on to the next inspiration. How about you? What are you eating for lunch? Does it stir a lusty passion inside of you or does it mearly keep you from passing out? Are you hot for one particular meal or do you change it day to day? Do you bag it or buy it? Would you change anything about your lunch habits? I, if you're curious, am very happy with my current set up: prep ahead, bring ingredients to work, assemble at work, rotating items week to week.
If you want some ideas to jump start some creativity, head over to Apartment Therapy. They have a great post on sandwich ideas. Any way, whatever you're eating I hope it brings you much health and happiness. Enjoy!
I hope your palates are dancing and your bellies are full on this fine Friday morning. How are you all doing? How is life treating you, and most importantly, what do you want to see more of on Petunia Eats? I aim to please, so let me know. Do you like the Clickable posts, do you want more local reviews, more recipes? Are you keen on Randomness Attacks posts or do you want the focus on food?
Thank you for following Petunia Eats! And now, in celebration of all you weekend warriors ready to get your eat and drink on soon, I dedicate this Morning Bender's song to you. I saw them last night in concert and they are great live. It was fun and the tickets were free. Go to The Alternate Side for your chance to win free tickets. You don't have to join, and there is a good chance you will win. I have won many times.
Okay, not really. We do, however, both have lists of places to eat and those lists meet up at certain places, meaning that we can rest assured that Michelin is to be trusted. Right, that's how the logic goes on that one? You can head to Grub Street to see what is on their list. Here is the list Joey and I have compiled. What do you guys think? Am I missing anything here, should something be omitted? Opine damnit! My taste buds need to know.
Luke's Lobster Fette Sau Fatty 'Cue Comadore Salty Riverside Cafe Mercadito Al di La Blue Ribbon Scarpetta French Bistro on Franklin(Le Gamin) Pauly Gs Five Leaves Frankies Spuntino Freemans Manhattan Inn Traif Lamb and Jaffy mesa coyocana Acapulco (for a bite or take out when near your apartment) Jimmys Diner (fried chicken!!!) OTT Christies (Polish food) Cafe Colette Osteria il Paiolo Empanada Mama
I was visiting Radio Lab and I really loved their last post. Malcom Gladwell talks about the lucky breaks and essential ingridients that make a genius possible. Do you think he's on to something? I have to say, I think he's spot on.
Picture sourced from allyou.com
