My apologies

I surely need to apologize for the lack of posting. I have been incredibly busy trying to finish my semester (complete my Masters), figuring out what’s next, cooking and of course we had Passover.

The good news is that by finishing school I will also finish #17 write a business plan for my future company. I decided to do my final project on writing this business and communication plan for my future company LC Events. 

While right now is not the time for me to start my own business, going through this process will certainly help me when the time is right. If you are planning an event and are looking for some help, please think of LC Events, I am always looking for new/additional experiences and love helping people’s vision become a reality.  In the mean time I am exploring what is next for me for work and just trying to finish school up on a high note. (Oh and then you can all call me master :/)

I have told myself I am not allowed to blog until my final project is done – which should be the next three weeks. When that that happens I have pictures to share, recipes to drool over, and I can’t wait to tell you about the ballet. 

In the meantime, we did some family pictures over the holidays. Look at my awesome family! 

Recipe 12 of 100

It seems that there has been less working out and being active lately and a lot more eating! Last weekend was (finding) Nemo – the storm of 2013 here in Boston. The city shut down which left B, the puppy and I in the house. We played outside, went sledding, shoveled, shoveled more and cooked and baked… a lot. While inches of snow fell on the ground here in Boston, inches of food creped onto my waist line.

Between all the sweet and savory things cooked in this house B and I were more then fine.  While I loved the sweets made, B’s favorite were the Roasted Garlic and Zucchini Fritters. I had made a recipe for zucchini fritters a few weeks ago and while they were a big hit, I was missing some extra flavor in the wonderful fried goodness. So I adapted the smitten kitchen recipe to add a punch of flavor and a hint of spice.

These are so easy and yummy. I brought them to a friends birthday party and I think within 5 minutes the plate was done. I recommend doubling the recipe if you are more then 4 people.

Before you do anything take a head of garlic and roast it Directions here 

Once that comes out of the over you are ready to make—

Roasted Garlic and Zucchini Fritters

Adapted slightlyfrom Smitten Kitchen

2 large zucchini

4 Roasted Garlic cloves thinly sliced
1 teaspoon coarse or Kosher salt, plus extra to taste
3 scallions, split lengthwise and sliced thin
1 large egg, lightly beaten
Freshly ground black pepper

¼ teaspoon of cayenne pepper
1/2 cup all-purpose flour
1/2 teaspoon baking powder
Olive or Grape seed oil, for frying

Spicy Roasted Garlic Yogurt sauce
1 cup full-fat yogurt
1 tablespoon lemon juice

½ teaspoon cayenne pepper

3 roasted garlic cloves mashed
1/4 teaspoon lemon zest
Pinches of salt

Preheat oven to 200 degrees. Line a plate with paper towel to put the fritters on when you are done frying them – it will help absorb some of the oil used in frying.

Cut the Zucchini into 3 and using a shredding blade of a food processor. If you do not have a food processor – no worries grate them in the large holes of a box grater (watch your fingers)

In a large bowl, toss zucchini 1 teaspoon salt and set aside for 10 minutes. I put it in a colander over a bowl or in the sink. After 10 minutes push all the water out with a wooden spoon. The first time I did this I was SHOCKED at how much water came out. The more water that comes out the better, it will help keep the fritters nice and crispy on the outside.

Return zucchini shreds to bowl and add a teaspoon of salt. Stir in Roasted Garlic, scallions, egg and some freshly ground black pepper. In a tiny dish, stir together flour, Cayenne pepper and baking powder, then stir the mixture into the zucchini batter.

In a large heavy skillet heat 2 tablespoons of oil over medium-high heat until shimmering. Drop small bunches of the zucchini mixture onto the skillet -lightly push them flatter with the back of your spatula. Cook the fritters over moderately high heat until the edges underneath are golden, about 3 to 4 minutes. Be careful that the heat is not to high, you want a medium heat so that you get golden edges but you also want the middle to cook. After you have flipped them and the have cooked on both sides put the cooked fritter onto the paper towels. 

Keep cooking the fritters – make sure the pan remains well oiled. You will have to add oil between batches. Make sure before you put the batter in the pan the oil is always hot.

Before serving put the fritters on a lined baking sheet in the oven at 300 degrees for at least 12 minutes.

For the yogurt sauce, stir together the yogurt, lemon juice, zest, cayenne, roasted garlic, salt and adjust the flavors to your taste.

You can make these fritters ahead of time and either keep them in the fridge for up to 5 days or you can put them in a well-sealed package in the fritters for months. When ready to eat them bake at 350 for 15 minutes Flip mid way!

# 22 Learn to Surf!

I just got back from one of the coolest vacations I have ever been on - Rincon, Puerto Rico.  Not only did I somewhat learn to surf, get appropriately beaten up by the Ocean, and drink some awesome drinks, I also met some great people, saw amazing views and learned that we – American Civilization have it all wrong.

So surfing--  #22 on the list. One of the hardest sports I have ever tried. It’s not about getting up on the wave, honestly, that’s the easy part. Swimming out and passing the break, now that’s the hard stuff. I got pulled around by the Ocean, a very powerful force of nature may I add. But I conquered it and I even got to ride a bunch of waves. The thrill of standing on the board and riding the wave is just so awesome. It was a liberating feeling to see the ocean almost come around you.  Even when you are sitting and waiting for a wave to come being in the middle of the Ocean and feeling the sun on your skin, the waves between your toes, it’s pretty damn perfect.  Ok, I didn’t want to come back. I wanted to become a surf bum, change the pace of my life and stop sitting behind a desk. ( I mean surf bum with the highest regard and utmost respect. I say it out of jealousy.) But low and behold, I am sadly back to reality, sitting behind a desk and working on excel spreadsheets. I learned a few things though on this trip:

1. The Ocean is not a scary place you just have to take it head on – literally and figuratively.
2.  We here in America (or Canada) have it all wrong. We should not be working 9 – 5 days, we should see the sun, have fun everyday, and put our phones away.  
3. You can live anywhere you want and find a way to do what you love to do.
4. We talk about what we will do when we retire, have more money but why wait? We have every reason not to. 

That is a lot to take in and for the most part highly unrealistic, but at least they are thoughts I should keep in the back of my mind. In the mean time I will look for cheap flights that get me back to Rincon and out on a surf board sometime soon.

If you want a fun getaway and you have any desire to learn to Surf go to Rincon and check out the Rincon Surf School. While I may be biased, Travis and Lucas are great to work with and they will help you find things to do in and around the area to help make your trip is everything you were hoping for and more. Our teacher, Omar, was so patient, fun, and calm. He helped ensure that we learned a lot and pushed ourselves while remaining safe.  I am telling you it was just such an awesome trip and you should do yourself a favor and hop on a plane to Aguadilla, go to Rincon - surf, chill, and have the best time. 

Recipe 11 of 100

Gnocchi in tomato broth – a Smitten Kitchen hit.  I love Gnocchi! I have always been intimidated to make it on my own. How could I make something that tastes so good. But let me tell you, there is nothing to be intimated about. Making gnocchi is not only so easy, but you can’t really screw it up! So go for it.

The Smitten Kitchen recipe for Gnocchi in tomato broth is awesome.  The lightness of the soup balances the richness of the gnocchi so well.  Honestly it was the Italian version of matza Ball soup. A wonderful broth bursting with flavor matched with the creamy rich gnocchi. What could be better? So go to Smitten Kitchen and embrace making your own gnocchi.  Its well worth it!

#15 Teach a Challah Making Class

I did it! I taught a challah making class. In fact I taught two.

I think the first thing to do is explain why this was one of my 30 things. The truth is, I do not have an answer. Mostly, I love to make challah, enjoy eating challah and think everyone around me should have the same pleasures. True, my waistline may not agree with my love for making and therefore consuming challah in large quantities’, but it is comfort food, and it surely comforts me.

When I first posted my list of 30 things I wanted to do, my friend, who is a Rabbi at a large synagogue here in Brookline, decided to jump on the opportunity to have a program at her shul. So I was “hired” to teach an open class on challah making. Let me be clear, this was a class on the dough and kneading, not braiding or fancy designs to do with the dough.  In fact, if you have ever been to my house for Friday night dinner you know that I make rolls because it is easier and faster then braiding (AND in my mind helps with portion control).

Well the experience of teaching the class was fun. I did a small one for 3 friends at my house before embarking on teaching a public class at the synagogue. I do not have much to say about the one I did for friends in my own home. We hung out, made challah, drank wine, and finally ate challah. Sounds like a great night if you ask me.

The class at the synagogue was a more interesting experience. It was small. There are 5 people total. One women came in, she was older, and told me she was just there to observe – she knew how to make challah and did not need me to tell her how to do it. While I wondered why she came, I closed my mouth and moved on. I was proud of myself for that. Before long she was getting her hands dirty making dough and persisted to tell me what I did wrong. Robyn was there and did question why she was there if she as just going to tell the “teacher” how to do it. Of course, when Robyn did this it was in a polite manner and it did help me teach the class how I planned.

It was fun to teach the class and watch people indulge in my favorite food, challah. Want the recipe? Well that my secret – you will have to come to my next class.  

Anyways, I did it.  I can cross # 15 off the list. 

I Can't Imagine...

While I am behind on recipe posts, ballet journies, and teaching a challah making class - I had to take a step back to reflect on the Mass Shooting in Newtown, CT and how it forces me to struggle with becoming or not becoming an American. 

As a Canadian, I don't remember sitting watching news of mass school shootings. I remember hearing about them as something that happened in the US, not in my home. My memories of major tragedy as a child are associated with the assassination of President Yitzhak Rabin and the tragic death of Princess Diana, but a school shootings was a foreign concept.  

I was living in Montreal in September of 2006 when there was a school shooting at Dawson College.  I was a student at a neighboring University. One victim died and 19 were injured. I remember the entire city in a standstill, a gloomy feeling; it felt as though an entire city was numb. The feelings loomed for a few days and slowly the city pieced itself back together and found the strength to move on. 

While the shooting in Montreal was something I lived through, it is certainly not my only memory of a mass school shooting.  I remember April 20, 1999 when two students opened fire at Columbine High School in Colorado, killing 12 classmates, a teacher and leaving 26 wounded.  I remember April 16, 2007 when a 32 people were killed at Virginia Tech.  How can I forget? 

And now I live here in the United States and in my just over 3 years living here I feel like every time I turn on the news there is a devastating story which breaks my heart and puts into question - why do I live in a country unable to protect our children?  From the Sikh Temple in Wisconisn, to Aurora Colorado, the devastation remains and the lack of changes to Mental Health treatment and gun control are stagnant. 

So here I am an Alien (I just parked my UFO in the garage) living in the United States. I have a wonderful husband, amazing friends, and a great life in Boston. But, there is always a lingering feeling of wanting to go back to Canada and the struggle I have about wanting or mostly NOT wanting to become an American citizen. The events of the past week of made this struggle even more real for me.  I consider myself an outsider looking in and here are a few of my thoughts. 

I want to want to be an American but I can't. 

I can’t imagine becoming a parent while living here and going through self-doubt every day when I send my future kids to school. I can’t imagine thinking that my neighbors could purchase a gun just as easily as they could buy a pack of cigarettes and that school hallways can become there targets. 

I can’t imagine being an American Citizen because I can’t imagine telling my (future) kids I love them and holding them so tight every time they leave the house because I am unaware of all those around me who have access to guns. 

I can’t imagine raising a family in a country where mental health is a taboo topic and any act that leaves people dead and injured is associated with autism and other personality disorders. What about the fact that some people may just not be good people and that some of the most amazing people I know have autism, depression, or ADD – which doesn’t define them or make them bad people. It makes them who they are – amazing, caring, and smart individuals. 

I can’t imagine being a citizen of a country that uses the word Autism as though it’s evil.

And why, why is it that the murderer becomes a celebrity? We hear his name so often that it becomes ingrained in our memories, but try and remember the names of the victims and we fall blank. I can’t imagine being a citizen of a country where the most googled name is that of a killer and not the hero’s. 

I can’t imagine being a citizen of a country that doesn’t do everything in its will to protect my future children.

Recipe 10 of 100

I am very behind in my blogging, but what can you do. It’s a busy time of year with holiday parties, wrapping up the semester and trying to spend time with friends and family.

It was my birthday over a month ago and I decided to host a birthday and housewarming party (we also moved at the end of October). I wanted to do all finger foods and small bites.  I made 7 layer dips in individual cups , bite size caprese salads, and bite size Mac n Cheese.

If you do not own mini muffin tins I recommened getting them.  Amazon sells them for under $10.00. Making bites size treats is always great at a party and guests always find it so fun and different.

Here it the recipe for bite Size Mac n’ Cheese -- worth every calorie! They are best out of the over, but you can always pre bake them and reheat them in the over before a party/dinner. You can also fill the cups with the mixture and refrigerate until you are ready to make them or even overnight.

 Mini Mac ‘n Cheese Bites

Adapted from Food & Wine

•               1/2 pound elbow macaroni

•               1 1/2 tablespoons unsalted butter, plus more for brushing

•               1/4 cup freshly grated Parmigiano-Reggiano cheese

•               2 tablespoons all-purpose flour

•               3/4 cup milk

•               4 ounces cheddar cheese, shredded (1 packed cup)

•               4 ounces deli-sliced American cheese, chopped

•               1 large egg yolk

•               1/4 teaspoon smoked paprika

•               1/2 teaspoon Cayenne Pepper

•               salt and pepper to taste

Preheat the oven to 425°. In a large saucepan of boiling salted water, cook the macaroni until al dente, about 5 minutes. Drain, shaking off the excess water. Brush mini muffin tins with butter or spray with Pam. Sprinkle with 2 tablespoons of the Parmigiano; try not to get any on the outside of the tin – it will burn.

In a large saucepan, melt the 1 1/2 tablespoons of butter. Whisk in the flour over moderate heat for 2 minutes. Whisk in the milk and cook, whisking, until boiling, about 5 minutes. Add the cheddar and American cheeses and whisk until melted. Off the heat, whisk in the egg yolk and spices.  Fold in the macaroni.

Spoon slightly rounded tablespoons of the macaroni into the prepared muffin cups, packing them gently. Sprinkle Parmigiano on top. Bake the mini macs in the upper and middle thirds of the oven for about 10 minutes, until golden and sizzling. Let cool for 5 minutes. Using a small spoon, carefully loosen the mini macs, transfer to a platter and serve.