put it in my mouth

Frozen Yogurt is not Frozen Yogurt
November 27, 2009, 8:16 pm
Filed under: Uncategorized

Today, I put the yogurt back in the freezer rather than the fridge. (It has been that kind of day.) And now, I can definitively say that freezing yogurt is not the way you make frozen yogurt.


November 9, 2009, 2:00 am
Filed under: Uncategorized

The other night, I wanted yet another cup of coffee but didn’t think I could handle the additional caffeine. And because putting decaf grounds in a regular espresso kettle seemed tantamount to drinking regular coffee, I decided that coffee brewing needed to happen the old-fashioned way: hand-held filtering. Observe:


Then, the filter started sinking with a quickness into the cup. So! Filter becomes tricked-out tea bag. Observe:


And then, here I am, feeling like a total genius, because, hey, I just made coffee the same way they must have in the fifteenth century and adapted in the face of a challenge and even pulled it together to take some photos on my phone and man this coffee looked delicious! Then I proceeded to break the filter and all of the grounds collapsed into the cup. This was devastating.

I was equally as devastated when I went to dump things into my sink, only to observe:


I hadn’t done dishes in days, and my dishes consisted solely of coffee cups and their associated spoons. This seemed pathetic. It was. I hadn’t cooked in weeks, and this was because I was subsisting on pizza, the occasional sandwich, whiskey sodas, and, well, coffee.

So, the only way to fix the problem, obviously, was to cook. A lot. All at once.


1 large butternut squash
2 apples (I used Cameo)
4 carrots
1 potato
1 onion
1 ½ T. ground ginger
6 c. vegetable or chicken stock
also: salt, pepper, olive oil

*requires a blender

Peel and chop all the vegetables (with the exception of the onion—no peeling there!). Heat a stock pot over medium heat and heat a tablespoon or so of olive oil to the bottom. Add the onions, cook until translucent. Add the rest of the vegetables and the ginger to the pot, and stir so they’re coated in the remaining oil. Add stock and bring to a boil. Simmer until vegetables are soft, about 20 or 30 minutes. Blend soup with an immersion blender. Salt and pepper to taste.



1 whole chicken
4 carrots
4 celery stalks
2 onions
1 large bunch of spinach
8 cloves garlic
½ lb. whole wheat pasta
Bay leaf
Few springs of thyme
4 c. chicken stock
also: salt, pepper, olive oil

Note: This makes a lot of soup.

Note again: My approach to stock here is pretty bastardized, but (I think) pretty dank. The whole production of real stock—cheesecloth, bones, blah blah blah—seems like too much and takes far too long, so I’ve used a few cups of regular stock, and then pureed some of the vegetables to make it thicker and tastier. Onward!

Wash the chicken and remove the gizzards if they haven’t been removed by the butcher already. Place in a very large stock pot. Add the stock, and then add water until the bird is covered. Add one carrot (unpeeled), one celery stalk, half an onion, the garlic cloves, the bay leaf and the thyme. Cover and bring to a boil. Simmer until chicken is completely cooked, about 30 to 45 minutes. Remove the chicken, and place it on a cutting board or in a colander to cool. Take out the vegetables and a few of the garlic cloves, and puree in a blender with some of the stock. Return the mixture to the pot.

Remove the meat from the chicken. Discard bones and skin, chop up meat and put it back in the pot. Peel the remaining carrots. Chop the rest of the vegetables and add them to the pot. Bring the stock back to a boil and cook until the vegetables are soft (another 15 minutes). Add the pasta and cook per directions, adding the spinach about halfway through. Salt and pepper to taste.


My friend Andrew lives across the street from me, and he’d recently told me about a very good soup he had at an Italian restaurant a few blocks away from us. Asparagus and broccoli soup, he said, with no notable seasonings. This was my attempt at a soup involving broccoli and asparagus. It’s not great. I don’t know if this means I’m a poor cook or if it means that any cook who’s relegated to the Upper West Side restaurant circuit doesn’t have a knack for pairing vegetables. I will leave that to you to decide.


1 bunch asparagus
1 large head broccoli
1 large onion
2 stalks celery
2 cloves garlic
1 lemon
4 c. stock

also: salt, pepper, olive oil

*requires a blender

Chop up all the vegetables. Heat a stock pot over a medium heat, and add olive oil, the onion and the garlic. Sauté until the onions are translucent. Add the rest of the vegetables and the stock. Bring to a boil, and simmer until the vegetables are soft. Juice the lemon into the pot (after removing the seeds). Blend the soup with an immersion blender. Salt and pepper to taste.