Salma Hayek is married. Wait, what?

Apparently I haven’t been keeping up with celebrity news because I just found out from my mom that Salma Hayek, one of my celebrity girl-crushes, eloped with her French gazillionaire baby daddy, Francois-Henri Pinault on Valentine’s Day.  They had been engaged last year, but mysteriously called it off.  The idea of an elopement has always appealed to me.  It’s romantic, sure, but what I really like is that it’s cheap and quick.  You can call me Mrs. Scrooge when it comes to money, and the amount people spend on weddings makes me balk.  The thing that would probably keep me from eloping is that you get no wedding presents…and I guess it would be nice to share that moment with your friends and family, at least the ones you like. ; ) So, anyway, a late congratulations to Salma (we r totes bffs 4eva)!



Huevos Habaneros–Sort Of


When I got back home from Nashville, the first thing I wanted to do was cook, so I peeked into the pantry and fridge to take inventory of what we had and then flipped through a couple of cookbooks.  I found a recipe for Huevos Habaneros in Memories of a Cuban Kitchen.  We had eggs and some spices, but we were actually missing a lot of the ingredients, so I did what any desperate cook would do: I improvised.  I made my own version of Huevos Habaneros, which is basically a baked egg on top of sofrito.

I was appalled that there was no olive oil in the house so I had to use a tablespoon or so of vegetable oil in the skillet, which I used to saute chopped onions and minced garlic.  Once the onion was tender I added some leftover canned diced tomato and peppers we had and a little spaghetti sauce.   Then I added various spices: cumin, pepper, salt, oregano, and chili powder.  We didn’t have any dry sherry like the recipe called for so I used a Spanish cabernet we had.  I don’t know if that’s a valid substitution, but it didn’t hurt.  On a whim, I decided to chop up a little bit of smoked jalapeno sausage we had an added it to the skillet.  After it thickened, I turned off the heat and put it into the ramekin.  Next, I cracked an egg in a bowl and slid it on top of the mixture, drizzling a bit of melted butter on top.  I carefully put the ramekin on a baking sheet and into a preheated 350 degree oven for about 10 minutes or until the white was set.

It turned out pretty great.  The sausage made it really spicy, which is fine with me, but perhaps overwhelmed the other flavors.  I also wish I would have left the yolk more runny to get more of the egg flavor.  Overall, I’d definitely cook it again.  It makes a great breakfast and it looks cute. : )


Halfway to the Half-Marathon!

I started training for the Country Music half-marathon a few weeks ago because I wanted to challenge myself.  My life had changed recently (i.e. no loser boyfriend), and I realized that I had absolutely no reason to hold myself back ever again.  So I ran.  Today I reached a milestone: SIX MILES, about half-way to my goal of 13 miles.  I ran in the park this morning since it wasn’t too cold.  I like running there because it’s not always the same.  One day, for example, I saw an old man sitting on a bench playing bongos by himself, which I found poignant for some reason.  Today I ran the six miles in an hour and five minutes, which included four or five one-minute walking breaks after some of the miles.  It was hard, but I did it, and I’m so proud of myself.  I’ve got the blisters to prove it.  Running has been great for my body despite the occasional pain.  I can feel and see that my legs are stronger, and my ass, I must say, looks better than ever!  Last time I weighed myself I had lost five pounds.  I’m wondering if I have lost anymore.  Anyway, just imagining the sheer bliss I’ll feel when I cross the finish line keeps me going.  That, and how awesome my legs and abs are going to be…

Spring Break: A little update


I’m actually looking forward to Spring Break this year!  I’ll be all over the place.  I’m going back home for the weekend, then coming back to Nashville for a couple days, then I’m driving down to Atlanta to visit one of my bestest friends (love you, Nakita!).  It’s going to be great.  What is not so great is that I have a presentation the first day classes start up again and I have quite a bit of Dickens to read.  But, pishposh, I can deal.  I suddenly feel uncommonly motivated even though I have virtually, no literally, wasted almost an entire work shift on Facebook, Gawker, and especially Someecards, which I absolutely love.  Anyway, I’m planning to pick back up on this blog because it is utter heresy that I have not cooked or at least written about food.  My relationship with food has been wacky recently.  I don’t even know what to eat, I haven’t felt like cooking for myself, and I eat at random times because of class or work or my running schedule.  What I probably need to do is put myself on a meal plan; I’m training for a half-marathon anyway so it might be helpful.  That’s something I’ll put into action after spring break though.   Spring break, which will be awesome, or I’ll be damned.

Hosea wins Top Chef. Meh.

Those of you as obsessed with Top Chef as I am already know that Hosea has won the $100,000 prize, and even though I love the show and enjoyed the season (because of Fabio, really), I couldn’t bring myself to care.  I was personally rooting for Carla, whom I thought was annoying and under-qualified at first until she came out of nowhere with some mad culinary skills.  Then I grew to love her wacky antics and giraffe-like awkwardness.  I knew she was screwed the minute she agreed to take Casey’s suggestion on cooking the meat in a weird way she had never done before (can’t remember the name…).  It’s such a shame that she royally screwed up at the finale when she was doing so well the past few challenges!  I didn’t want to Stefan to win because, well, he was an arrogant asshole–even though he’s really talented.  Now that I think about, I think maybe I would have almost prefered Stefan over Hosea.  Hosea is nice and all, but he was practically handed the title; his sous chef was Richard, for God’s sake!  Ah, well.  Maybe next season.  Until then, I’ll miss you Tom Colicchio, you sexy blue-eyed teddy bear you.

Tom Colicchio