Dancing for Food

Overcoming the ballet body image.


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Super Commercial Game

Yesterday for the Super Bowl, Steph came over to hang out.  We were really interested in it for the commercials and the excuse to eat junk.  To us (as a friend put it), it’s the Super Commercial Game.  Even then we didn’t pay attention to every single commercial.  But it was still good times.

Mat made his guacamole and we also had salsa and cheddar/sour cream chips.  Delicious.

super bowl snacks

 

I also made chicken tenders, but I forgot to snap a picture.  Dang it!  I always realize when it’s way too late.

But it’s ok, because I made sure to take a picture of dessert.  I had some lava cookies in the freezer that I warmed up and topped with very Super Bowl appropriate ice cream.

ice cream

 

dessert

 

I think we enjoyed the halftime show and the power outage the most.  It amused us.  🙂

Oakley wasn’t very interested in the game either and decided to plop on the floor in odd positions.

kitty

 

Thank you Steph for getting this picture when my phone decided it didn’t have enough storage space left.  🙂

And now it’s Monday again.  Honestly, where do the weekends go?

What did you do for the Super Bowl?

 

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Kelly’s Shower

Hi Kelly, I know you’re reading this.  🙂

I sadly do not have a lot of pictures from the shower.  And half of what I have are her gifts.  My excuse for failing at taking pictures?  Not forgetting my camera (which I did do, but that’s not an excuse because iPhones are just as good), but having such a fantastic time that I forgot I had my phone with me.

It’s sad, really.

But it was a lovely time.  Yummy food (scones with clotted cream OMG) and a thoroughly entertaining game.  We played the toilet paper dress game and it had been decided ahead of time that Kelly’s littles would be the mannequins for the two teams.  That meant that Anne and I were the mannequins.  It really was just fine with me since that meant I got to stand there and didn’t have to make any decisions.  🙂

I’m sure I looked quite ridiculous, but it was fun just the same.  If I get ahold of the pictures of it I’ll definitely post them.

Here are the whole FOUR photos I took at my big sis’s shower.  I fail.

That last one was pretty funny because she was sawing away at the tape with half of a pair of kitchen shears LOL.

I stayed for a while after the shower was over just chatting and catching up with the girls.  I love that everyone is getting married because it gives us all easy reasons to get together.  😀

When I got home, I was suddenly starving.  It must have been a combination of not eating a whole lot at the shower and having really sore muscles/working out more lately.  We had some random Mexican leftovers from making Mexican pizza last weekend, so I threw together a taco salad:

I’m also craving ice cream.  Oy.  Maybe I’ll have a little just to satisfy the craving.  We’re working on burning copies of our wedding photos for our parents and then we’re going to watch a Boy Meets World before hitting the hay.  Based on this morning, I clearly need my rest!


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Sunday Morning

We realized this morning that today was the first time since we moved here in January that we slept in and made pancakes for breakfast.  It’s one of those “cliche” things I’ve always wanted to do but we never can: Mat works every Saturday morning and we usually are up early for church on Sunday and then he has to work in the afternoon (and in between has to do homework or something).  Today we were going to go to church here in Irvine, but the service we like is at 8 am and since both of us really needed to catch up on some sleep, we decided to just sleep in instead.

And make pancakes.  Whole wheat buttermilk pancakes.  And eggs.  Mmmmm

 

I put peanut butter on one pancake, almond butter on another, and that lonely one in the picture got syrup poured all over it later.  On my eggs I did half fresh salsa and half ketchup/hot sauce.  Clearly I was indecisive this morning.  🙂

And of course I had coffee.  Goes without saying.

Soon I’m leaving to go hang out with Steph for the day.  We haven’t had girl time in forever and I haven’t seen her new apartment at all and she’s lived there since June.  I love 3-day weekends – so much more time to do the things you want to do!


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Usually I Don’t Bring Work Home

If you’re a teacher, it probably sounds disgusting that I don’t usually bring work home.  But it’s true.  With the exception of Friday quizzes that don’t get graded somehow in between things during the day, I really try not to bring work home.  I get my planning done during my prep period or in the morning, and I’d rather stay after school an extra half hour than bring stuff home.  Bring work home, while sometimes unavoidable for a teacher, is never healthy.  I discovered this the hard way.

However, today I had to do work at home.  I just haven’t had a chance to finalize my syllabus and all of those first day/week of school type things.  So, for a good 2 hours I was sitting with my laptop working on stuff.

It’s interesting because the concept of working from home has intrigued me in the past, yet somehow that doesn’t feel the same as taking work home.  Who knows.

After I finished my work, we sat in the jacuzzi for a little while.  It wasn’t as enjoyable as usual because it was still pretty warm outside, which was a bummer.

Dinner

Dinner was leftover bean and rice stir fr from the other night paired with salad and cantaloupe.

 

 

Because I’m a bit anxious about work, I’m craving chocolate BADLY.  But I’m trying really hard to resist.

On another note, I love this cartoon:

 

I can’t tell you how true that is.

Time for Bunheads and then bed.  Good night!


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Chiles Rellenos

Tonight Mat tried his hand at a new recipe: chiles rellenos.  Here’s what he did, adapted from here.

Chiles Rellenos

Ingredients for the salsa:

1 pound Roma tomatoes, cored and halved

1/2 medium white onion, cut into 1/2-inch slices

2 medium garlic cloves, peeled and smashed

1 medium serrano chile, stemmed

1 tsp freshly squeezed lime juice, plus more as needed

1 tsp cumin

1 tspt kosher salt, plus more as needed

Directions for salsa:

  1. Heat the broiler to high and arrange a rack in the upper third of the oven.
  2. Place the tomato halves skin-side up on a baking sheet. Scatter the onion, garlic, and serrano around the tomatoes. Broil until the tomato skins start to blacken and blister, about 7 minutes. Transfer the vegetables to a blender, add the lime juice, cumin, and measured salt, and blend into a smooth purée. Taste and season with additional salt and lime juice as needed.
  3. Transfer to a small saucepan and keep warm over low heat.

Ingredients for the chiles rellenos:

4 medium poblano chiles (about 1 pound)

Freshly ground black pepper

3 cups shredded Monterey Jack cheese (about 8 ounces)

1 can black beans, rinsed and drained

1/2 cup quinoa, cooked

4 large eggs, separated and at room temperature (see “Game plan” note above)

1/2 tsp kosher salt, plus more as needed

1 cup vegetable or canola oil

sour cream or greek Yogurt for garnish

Instructions for chiles rellenos:

  1. Mix cheese, black beans, and quinoa in a bowl and set aside.
  2. Lay 1 chile on a work surface so that it sits flat naturally without rolling. Using a paring knife, make two cuts forming a “T” by first slicing down the middle of the chile lengthwise from stem to tip, then making a second cut perpendicular to the first about a 1/2 inch from the stem, slicing only halfway through the chile (be careful not to cut off the stem end completely).Carefully open the flaps to expose the interior of the chile and, using the paring knife, carefully cut out and remove the core.Scrape the inside with a small spoon to remove the seeds, ribs, and any remaining core.Repeat with the remaining peppers.
  3. Roast peppers in oven or toaster oven at 500°F degrees until charred and blistered on all sides.  Remove to a large heatproof bowl.
  4. Cover the bowl tightly with plastic wrap or a baking sheet and let the chiles steam until cool enough to handle, about 15 minutes. Using a butter knife, scrape away and discard the chile skins, being careful not to tear the chiles; set the chiles aside.
  5. Heat the oven to 250°F and arrange a rack in the middle. Place a wire rack over a baking sheet and set aside.
  6. Season the inside and outside of the chiles with salt and pepper. Stuff each chile, being careful not to tear them, with a quarter of the cheese mixture (about a heaping 2/3 cup) and close the flaps over the cheese; set the chiles aside.
  7. Whisk the egg yolks in a medium bowl until lightened in color and frothy, about 2 minutes; set aside.
  8. Place the egg whites and measured salt in the clean, dry bowl of a stand mixer fitted with a whisk attachment. Beat on high speed until stiff peaks form, about 1 1/2 minutes.Remove the bowl from the mixer, add the egg yolks, and fold with a rubber spatula until just combined (do not deflate the egg whites); set aside.
  9. Heat the oil in a large frying pan over medium-high heat until hot, about 4 minutes.  Check to see if the oil is hot by submerging the handle of a wooden spoon or a wooden chopstick until it touches the bottom of the pan—the oil should bubble vigorously.  Working with 1 chile at a time, drop 1/2 cup of the egg batter into the oil and use a rubber spatula to spread it to about the same size as the stuffed chile.  Lay the chile seam-side down on top of the mound of batter.  Drop another 1/2 cup of batter on top of the chile, spreading it with the rubber spatula to cover the sides and encase the chile.Cook without disturbing until the bottom of the chile relleno is golden brown, about 2 to 3 minutes. Using a flat spatula and a fork, carefully flip the chile relleno over and cook until the other side is golden brown, about 2 to 3 minutes. (If the sides of the chile are not brown, use a spatula or tongs to turn it onto each side to brown.) Transfer the chile relleno to the rack set over the baking sheet, season with salt, and place in the oven to keep warm. Repeat with the remaining stuffed chiles.
  10. To serve, spread 1/3 cup of the roasted tomato salsa on each plate and top with a chile relleno and sour cream or Greek yogurt. Serve immediately, passing the remaining salsa on the side.

They turned out really good – the salsa was especially tasty.

We paired it with a salad.  There was some cheese mixture left over, so I added a little bit of it to the salad and used a combo of ranch dressing and salsa to switch it up.

Was it time-consuming?  Yeah kind of.  Was it good?  Yup.  🙂  The frying with egg was a little challenging, so they weren’t as pretty as you’d hope, but they were still totally edible and delicious.

And now, time for more Olympics!


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Summer Corn Cakes with Tomato Avocado Black Bean Salsa

Tonight was another brand new dinner night.  Naturally, I found it on Pinterest.  It was rather time-consuming, but since I don’t have much else to do on Sunday’s with Mat working, it’s a convenient day for me to try out a new recipe.  On another note, I learned tonight that deep frying is scary.  Grilling is better.  (There may or may not have been a scary oil splatter tonight).

Before Mat left for work, I got several more thank you notes done.  Only 11 left and then just addressing them (which I oddly really like doing).  I also got some indoor biking and ab work done.

Side note: watching the Olympics makes me feel totally out of shape.  And I’m a bit of a crazy exerciser.  *sigh*

And now onto the recipe.  It turned out pretty good, if I do say so myself.  🙂

 

It started out with some tomato, green onion, garlic, and basil in the bowl:

And some olive oil, red wine vinegar and lime juice:


Add some cilantro, salt, and pepper to the mix:

 

And a diced avocado and a can of black beans:

 

And mix it all together.

 

Then came the corn cakes.  I cooked the corn ahead of time on the stove.  First remove the husks and silks.  Boil a pot of water with no salt, put the ears of corn in, and turn off the heat.  Let the corn sit in the water for 10 minutes and then remove from the pot.  Let them cool before slicing the kernels off.

 

Some of the corn got pureed, and some didn’t.  It got mixed with red onion, flour, cornmeal, baking soda, baking powder, red onion, basil, cilantro, and salt/pepper.

 

 

 

 

The dry stuff got 2 beaten eggs, a little melted butter, and a little milk mixed in.

Then it was time to grill.  You know how I mentioned that incident with the oil?  Yeah.  If you go to the site where I adapted the recipe from, it says to fry them in a skillet.  With oil.  Well, despite it being rather unhealthy, I was going to go ahead and do it since I pretty much never eat fried stuff.  Then the oil splattered.  So I said no thanks and got out the griddle.  It worked just as well and was way more healthy.

I paired the corn cakes with a salad of course.

 

My plate:

 

As I said, it was pretty good even if it was time-consuming.  Part of that was because I stopped the frying and had to preheat the griddle. This is not a recipe for a busy weeknight, but it’s great for when you have some time and feel like trying something new.  And, it makes enough to easily feed Mat and I for 2 nights.  I had 3 corn cakes and I saved 4 for him.

The original recipe didn’t call for black beans in the salsa, but it did mention adding black beans to turn any leftover salsa into a salad. I figured it would add some good oomph and protein to the meal.

Here’s the full recipe:

Summer Corn Cakes with Tomato Avocado Black Bean Salsa (adapted from here)

Ingredients for corn cakes:

3 ears corn, shucked and cooked

1 cup all-purpose flour

1/2 cup cornmeal

1/4 cup diced red onion

1/4 cup sliced fresh basil or 2 tbsp dried basil

1 tsp baking powder

1/2 tsp baking soda

salt and freshly ground black pepper

2 large eggs, lightly beaten

2 tbsp milk

2 tbsp unsalted butter, melted

canola or olive oil cooking spray

Directions for corn cakes:

  1. Preheat oven to 200 degrees F.
  2. Cut the corn from the cobs into a large bowl, and scrape the stripped cobs with the back of the knife (or a spoon) to release the juices into the bowl.
  3. Place 2 cups of the corn kernels into a food processor and pulse several times until the corn is slightly pureed but still chunky. Scrape into the bowl with the remaining corn kernels.
  4. Add flour, cornmeal, onion, basil, baking powder, baking soda, salt and pepper to the corn. Stir to mix.
  5. Add the eggs, buttermilk and butter, and stir just to combine. (Do not overmix.)
  6. One heaping tablespoon at a time, scoop the batter onto a preheated griddle coated with cooking spray. Cook until golden brown on each side and batter is no longer liquid.
  7. Keep corn cakes war in the oven while cooking the remaining cakes.  Serve warm topped with a heap of salsa (recipe follows)

Ingredients for salsa:

2 tomatoes, chopped

2 green onions, minced

1 tbsp chopped fresh basil or 1/2 tbsp dried basil

1 tbsp chopped fresh cilantro

1 garlic clove, minced

juice of 1 small lime

1 1/2 tsp extra-virgin olive oil

1 1/2 tsp white wine or red wine vinegar

salt and freshly ground black pepper.

1 can black beans, drained and rinsed

1 avocado, diced

Directions for salsa:

Place all ingredients in bowl and stir to mix.  Refrigerate until serving.


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Graduation

I updated the wedding page!

Last night, the seniors graduated. I signed up to help in the area of checking graduates so that they look nice and distributing bobby pins. It ended up being a pretty easy job. I stood there handing out bobby pins when necessary or pinning girls’ caps on when needed and chatted with other teachers. I was there longer than I thought, but it was nice to wait until all the kids had walked in.

When I got home, we had an easy dinner of quesadillas with salad. Then I had some chocolate chips for dessert.

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I love chocolate. It basically rocks my world.