I'll show the rest of the installation soon!
Tuesday, July 29, 2008
Make these at your next BBQ!
These are the ones I made tonight.
-2 yams, peeled and cut into 1/2-by-2 inch sticks
-2 tablespoons olive oil
-salt and pepper
1. Preheat oven to 450 degrees. Divide yams between 2 baking sheets; toss with oil, and season with salt and pepper. Arrange in a single layer, without overlapping. Roast, toss once, until tender and starting to brown, 25-30 minutes.
2. Season again with salt and pepper.
Posted by Hanni at 7:03 PM
Monday, July 28, 2008
Sunday, July 27, 2008
If you don't like this cheese, I'm not sure we could be friends. This might just be my favorite cheese in the whole wide world. When perfectly ripe, this cheese is bright orange, gooey, sticky, creamy and stinky as all hell! Epoisses!! Go on, dunk that chunk of baguette right into the wooden box. Force the cheese up against the sides of the container, and scoop out the creamy, unctuous center and let the remains drip down back into the pot! Into your mouth it goes! Silky, pungent, mouth-coating, and creamy. The bread cuts the saltiness, and a sip of white wine tempers the ballsy aroma of the cheese. Sit down, and get in your place, you have been a very bad cheese, Epoisses! Pronounced AY-PWAHHS. Any cheese shop or gourmet market should carry this classic washed-rind wonder! Let me tell you, if your local gourmet grocer doesn't carry Epoisses, I give you permission to lose you frikkin shit! When you do find the Epoisses pick up the small, circular, wooden box and give it a shake. If you can hear the cheese knocking up against the side of the box, put it back down. It is not ready to eat yet! When you pick up a box of Epoisses, shake it, and hear nothing, then you know it is at peak ripeness and has spread out its gooey little wings, up against the sides of the box, and has no shake space. Epoisses is so popular and so stinky that in Paris is it reportedly illegal to carry a box of it on public transportation. Yes, Epoisses is stinky, but do not let it's nose-hair-curling odor turn you away. Take a bite, for as we say in the cheese world, the bark is always worse than the bite. Oh, and the bite.... the bite! Stinky, gooey, wonder!
Pops and I drove out to the Chateau Ste. Michelle winery for a tasting,
there were over 60 wines to try and lots of appetizers,
Dad got a little tipsy and kept saying, "Now this is the life!"
Description (taken from Chateau Ste. Michelle website): Explore the wonders of Riesling with the world's graetest producers. Enjoy wines made with this versatile grape from the powerful dry wines of Austria, Alsace and Australia to the elegant German variation and the flavorful, spicy interpretation from the U.S., Australia, and New Zealand. Hosted by Chateau Ste. Michelle and Dr. Loosen of Germany.
Posted by Hanni at 8:05 PM
This is a little clip of a show, Parallel Lives, I was in during the spring at Mount Holyoke College. I was a one of two 'creations', which basically meant that I would run around in a nude leotard and tights and dance to mash-ups in between all the scenes. My best friend Sophia and I did all the choreography and are in the last minute or so of this clip...enjoy!
Saturday, July 26, 2008
Friday, July 25, 2008
There is nothing a Fox girl likes more than a good farmers market. Fresh ravioli, goat cheese, homemade nutty granola, peonies, blueberry pies, lemon bars, and an abundance of fresh organic produce - yes, please! I walked over to the Martin Luther King farmers market this afternoon and picked up enough raspberries and blueberries to last the week.
Posted by Hanni at 5:53 PM
Bette Midler is currently performing in Las Vegas right now at Caesar's Palace! I happen to have a little bald, fabulous, middle-aged, Broadway-loving gay man who lives inside of me- and we are both very very excited about the prospect of seeing her live! Bette Midler and I were born on the same day, so we have always had a very special connection. She is a brassy, red headed Jewish girl from Hawaii who was a hit on Broadway and as The Divine Miss M at those raunchy east village gay bathhouses of the 1970's. Not only does she sing, she makes jokes, and walks around the stage like a drag queen!! And the costumes! Hello! My sister's and I are going to try and get to Vegas in the next 6 months to see The Divine Miss M in all her glory- Vegas Baby!
Thursday, July 24, 2008
This is a cheese you should eat right now! La Tur. This little bloomy rinded dynamo comes all the way from Piemonte, Italy. How amazing is that? Just 10 days before you put a hunk of this snowy, creamy classic into your month a dude in Italy was pouring the same milk into little cheese molds to ripen into the deliciousness you are subsequently experiencing?!? These little guys travel long and far to get to us in to us in the good ol' U.S of A. Lucky us! La Tur is a young mixed milk wonder, made of cow, goat and sheep's milk! You get the complexity of the cow, the gaminess of the goat, and the richness of the sheep- all wrapped into one! La Tur is especially complex right now, due to the nature of the changing flavors of grass-fed, summer milk. In the winter La Tur is creamier and more consistent in flavor, since the animals are inside eating cheerios. I have been working at Murray's Cheese shop in NYC since January, and La Tur has been a favorite of mine since day 1. I have been amazed to discover the differences in this cheese as the months and seasons change. And maybe the most amazing thing about La Tur in general is that it is described as the gelato of cheese. It just doesn't get much better than that!