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One Day Blog Silence

this shouldn’t be too hard for me, seeing as i’ve been pretty silent anyway. but this is silence for a cause! as far as not being silent, i plan on getting caught up this weekend. here’s hoping it happens!

for more about the one day blog silence, visit


i’m not really a slacker — at least not in the physical world. H and i both started new jobs last week, and things have been manic. between new schedules, new work loads, and transitioning paychecks (ouch, that hurts), i have barely had time to make meals, much less blog about them.

this weekend is a special weekend — we’re taking a work-sponsored getaway tomorrow night. so probably i won’t be posting until mid-week, but be assured:

suzy still can’t cook, and will be back to tell you all about it soon!

st. pattyas i mentioned before, i may only be 25% irish but it’s a proud 25%. however, my irish pride tends not to manifest itself in green clothing, green beer, or overdosing on guinness. don’t get me wrong — i love me some guinness, i just don’t think there’s a particular day it’s better to drink it than others. it’s actually similar to my feelings on valentine’s day, when i think about it. but today i actually manifested some of that classic st. patty’s day greenery, in a completely random way.

you see, ever since we got naked, ahem, i mean ever since our juice fast (sorry, couldn’t resist) H & i have really been rethinking our eating habits. neither of us had any trouble physically with the juice fast — we did have dreams about solid food, but that was all mental craving related. i don’t think i was hungry once that weekend. so that started us thinking.

and this past week, we’ve noticed other things about our eating habits. like, how if we eat more later in the day, we have more trouble getting to sleep at night and more trouble digesting in general. and how most of our snacky cravings come between the hours of noon and 3pm. so our resolution was to try and change it up a bit.

for breakfast, if H doesn’t feel like making any, we have the Naked Protein juice — and wow. a small glass of that really does the trick. and ever since, well, today, we’ve resolved to try and eat a big meal in the early afternoon, and only small stuff later in the day.

st. patrick’s day lunch so, to help us get in the habit, i made us lunch today — something i almost never do. sure, i cook weekends, but i tend to make everything so that we can eat it later on, not immediately. upon raiding the fridge for my lunch ingredients, i decided to get creative — even though that tends to backfire more often than not. today, i was feeling optimistic. maybe it was the beer (something i firmly believe in for all weekend afternoons, ethnic holiday or otherwise)…

but, st. patrick was with me! not only were fully half of my ingredients green, but it came out splendidly. i am so proud of this dish, in fact, that i am going to turn it into an official recipe. i just can’t decide what to call it — maybe you all can help me out with that?

so here it is!

st. patrick’s day mealSuzy’s St. Patrick’s Day Lunch
note: the tricky thing about the amounts down there are that i used mostly left-over hunks and bits of stuff. so these are all approximate. if something seems like too much or too little, you’re probably right!
1/3 head broccol-flower (or however you spell that), cut into little florets & bits
1/4 c edamame
peanut oil
1/3 c half and half
1/2 c grated or chopped cheese (i used mostly manchego with a bit of gouda, because it’s what i had, but i think the important part is to use one soft and one hard cheese so that they blend well)
red pepper flakes
1 1/2 c potato wedges

– heat potato wedges in a skillet or pot with a top over medium heat,  coated with just a little bit of oil so that they don’t stick
– sautee edamame until just starting to brown
– add broccol-flower florets and continue sauteeing until florets are heated through
– add edamame & florets to potatoes, cover & reduce heat to low, and continue heating until sauce is done
– sauce: add the half and half to the sautee pan you just used, then add the cheese. stir continuously over medium-low heat until all the cheese is melted
– season with red pepper flakes to taste
– add sauce to potato-veggie mixture. the sauce should be just enough to coat the mixture without much excess
– serve with garlic bread & beer! yummm.

hear hear! i don’t know who jonathan beecher field is, but i have to agree with this article:

In the age of the Internet, the value of “Joy” — or books like it — lies not with what they include, but in what they exclude. For the cook who wants to make a familiar dish, or who is faced with a new ingredient, the current problem is not a lack of recipes, but a surfeit of them…

All of this suggests that ink-and-paper cookbooks will survive the recipe database and the food blog explosion. This is good news, but should not be surprising. A good cookbook is more than a collection of recipes. The ones I cherish — Judy Rodgers’ “Zuni Cafe Cookbook” and Fergus Henderson’s “The Whole Beast” come to mind — offer a comprehensive approach to thinking about food from a distinct perspective. Even in the realm of general cookbooks, there are personalities…

A particular copy of a particular cookbook provides a lasting physical link between a cook, or generations of cooks, and the meals they feed their families and friends. Many of my favorite cookbooks open naturally to my favorite recipes, because those are the pages that are splashed and stained from duty on the counter, propped open with a pot lid. Better still, a conscientious cook will produce the kind of annotations you won’t find online. When I’m home for the holidays, I like to thumb through the blue “New York Times Cookbook” that remains the cornerstone of my mother’s kitchen. Her annotations are as interesting as the recipes themselves, not just for what they say about the recipes, but also for what they say about her…

The success of the new “Joy” suggests that entering (your ingredient or dish here) + recipe into a search engine is for the brave man or woman with lots of free time. The materiality of cooking and the immateriality of the Internet make for an uneasy pair . . . If you heed the advice of some stranger to marinate flank steak in Sunny Delight, you are, quite literally, on your own. With “Joy,” you have the safe feeling of being under the watchful eye of a septuagenarian.

as part of this “food blog explosion”, i completely agree. i stopped using because of this very issue. grouprecipes will probably end up that way as well, but i live in hope at the moment. and my newest cookbook already flips open to a couple of recipes (and has a few stains as well).

long live the cookbook! and all books, for that matter. i love books and hope they never ever go away.

bogie & bergmanwhy is it that the words “here’s looking at you, kid” have such a healing effect on the soul? or how about “you love her that much?” or the sight of bogie rigging a roulette table to help out a bulgarian couple? this is a movie that not only manages to warm the very cockles of your heart, but make you laugh as well — my favorite is the exchange:

bogie: “and don’t forget, i’ve got a gun pointed at your heart”

rains: “that is my least vulnerable spot.”

maybe not today, maybe not tomorrow … the problems of three little people don’t amount to a hill of beans in this crazy world … i think this is the beginning of a beautiful friendship …

of course, it’s my opinion that mango sorbet helps as well. in fact, i am currently formulating a mango sorbettheory that when you pair the two, they are unstoppable at mending low-spirits. one of these days i’ll have that doctorate. “a beautiful friendship”, indeed!

i even managed to whip up a tasty dinner — ricotta, a little butter, egg noodles and a lot of pepper. good for the upset stomach.

i guess the lesson learned here is, exhaustion is one thing, sadness is another, and even if your favorite cure is away on a family emergency, there are others that will do in a pinch.