Friday, August 27, 2010

Death Inc.

Death Inc. is a short film that I am currently helping produce.  We are currently in pre-production, so there is a lot to do.  If you can help in any of my to-do areas, let me know!

Things I'm looking for:
Locations: Hospital, Office, Suburban front yard
Costumes: Scythe, black robe
Costumer: If you know someone who is interested in diversifying their portfolio, let me know.  We need a 50s dress made.
Dog Groomer
Extras: 2 days

Whine and Cheese

In our gastronomical house, we have a love a cheese.  This can get expensive at times.  So in our search for edible cheese, we're trying big-box store food, in lieu of the boutiquie environment.  It helps us keep our costs down, but sometimes this doesn't help, because you get stuck with a big chunk of something you don't really like, then you have to find some other use for it, other than just eating it with crackers.

Our choice spot, the Costco deli for a pecorino and a blue cheese.

Pecorino is the name of a family of hard Italian cheeses made from ewe's milk. The word derives from pecora meaning ‘sheep’.  You may know it as Romano.  Pecorino Romano is not especially appreciated in Italy, where it can be hard to find, as it is considered too salty.  Italy's oldest cheese, Pecorino Romano dates back to ancient Roman times. This hard sheep's milk cheese is typically aged for one year and used as a grating cheese. Pecorino Romano is one of the oldest and most versatile of these cheeses.

Kirkland Pecorino
It was a mistake pairing this cheese with a saltine cracker. The Pecorino, a hard cheese, is too salty to place on a salty hard cracker, it would be better served with hot pasta or shredded as a topping in salad. The saltiness of the Pecorino is pretty overwhelming by it self. Pair this with a white wine to balance out the salt.

Blue cheese (or bleu cheese) is a general classification of cow's milk, sheep's milk, or goat's milk cheeses that have had Penicillium cultures added so that the final product is spotted or veined throughout with blue, blue-gray or blue-green mold, and carries a distinct smell.

Point Reyes Blue Cheese

Point Reyes Blue Cheese is made from Grade A milk from Holstein cows that graze on the certified organic, green pastured hills overlooking Tomales Bay and are bathed in the coastal fog and the salty Pacific breezes.
Peeling the shrink wrap off the soft was like opening a present at Christmas. I took care to handle the soft cheese as not to let it crumble.

Although having some firmness, I chose the slices that were the bluest. Instead of fancy crackers, we used regular salted crackers, which in hindsight was a mistake. The saltiness of the crackers blending with the cheese, made it a bit too much. The cheese spread nicely across the cracker.

Tasting just a piece of cheese was smooth and tangy. The best is from the center of the wedge where the cheese is spreadable soft and has tons of bleu veins in it.  Visiting the Point Reyes site, you can see how the cheese is made, as well as find some recipes to use the cheese in.

Stay hungry my friend!

Thursday, August 12, 2010

I should be a shut in

I hate to leave the house.  It is such a chore.  You think it would be an easy task.  I live in a big city why should it matter what I look like, no one is looking at me right?  But I feel that everyone is.  I can see judgement as I pass people on the street, I can feel eyes on me as they pass.  That's why I love living in the land of endless sun, I can wear sunglasses and follow their eyes as they pass.  I much prefer hiding away in my cave, hidden away from the world.  I explore the world through the window of my computer.  Don't make me go outside. Please.  I make excuses, I insist it's someone else's fault.  My breathing starts to speed up, it kinda scares me.  I can feel the tears well up in my eyes.  My nostrils flair in an effort to hold back the tears.  What difference does it make if I cry?  I'm alone, who'll see my weakness.  I wish I could walk out that door.  My head held high.  But I can't. 

Saturday, August 7, 2010

S'mores

During the summer my friends and I head up to the mountains to escape the heat of L.A.  The camp mom sends out a list of what will be needed for the weekend.  Who'll bring what for breakfast? Who's cooking lunch? and no we are not eating anything from a can heated over the fire! 

Backstory: camp mom insists on real meals like steak and potatoes or eggs and bacon, one of the guys insists that only bringing canned food and heating it up over the fire will reduce on cleaning and cuts down on prep time, every time we start planning a very long email fight starts, and we usually end up eating very well

I usually pick bringing all the snacks and beer. So much easier... chips, dip, S'mores!  Sticky and gooey, and loaded with sugar and carbs, S'mores are nothing short of delicious.  Did you know s’mores actually got its name from the phrase “some more”?  The first recorded version of the recipe can be found in the publication "Tramping and Trailing with the Girl Scouts" of 1927.  It is unknown whether the Girl Scouts were the first to make and enjoy s'mores, but there appears to be no earlier claim to this snack.  

I remember the first time I went shopping for the ingredients, I could not find large marshmallows anywhere, all that I found were the tiny ones, and even pink ones. 





The thought of grilling up those fluffy white pockets of goodness, then smooshing them between layers of chocolate and graham cracker...nothing beats that. 

Or so I thought until I found a recipe for a s'more milkshake!!  This was perfect, I could have that campfire experience and didn't have to leave the comfort of my living room.  The recipe from Alison of Ingredients Inc. is as easy as can be, and you will definitely want more.  It combines all the classic s’more ingredients of graham crackers, chocolate ice cream, mixed with chocolate milk and top with roasted (or broiled) mini marshmallows.  I think I'll try mine with fat-free chocolate milk (or if you're lactose intolerant chocolate soy milk) and I'm sure I can find some low fat chocolate ice cream. 

To show your love for the s'more, visit the Kraft site for more recipes and s'more fun. 

I'll save the big marshmallows for the campfire.  So get the blender out, and start scooping.   

Stay hungry my friend!

Sidebar: Something I just thought of while writing this article, I usually call them s'mores, even when I'm talking about just one.  But it should be noted that there is a singular s'more and the plural s'mores.

Monday, August 2, 2010

Monday's prompt

Our prompt today is to write this famous quote in your journal and write what it means to you and how it applies to your life!

It’s how you deal with failure that determines how you achieve success. – David Feherty


Failure.  It's how I feel constantly, so I guess since I don't deal with failure well, I am doomed to not be successful.
I wonder where my want to do something, my want to be somethingwent?   As morning light creeps into my bedroom, I lie in bed staring at the ceiling.  Why bother moving, getting up, or leaving the bed, the day will go on without me.  My internet world will not miss me.  I am not a mover or shaker.  I am a bump in the road that people barely feel as they carry on with their day. 
Failure.  I despise it.  Yet I fear it as well.  It keeps me gripped in a constant panic.  A constant silence that is deafining to my ears.  I roll over and put the pillows over my ears to try and keep the roar of it out. 
Failure.  Failure. Failure. Failure.  I cannot move past it.