It was silly, actually completely absurd, of me to think I would have time to blog during my Wine Studies course.  Who was I to think that would be possible or even a good idea?  I must have lost my mind!  After all, it is known for being the hardest class at The CIA with a dropout and failure rate of 20%-40%.  Yes, I just made up those percentages but they aren’t far off.  My current class of 35 students just dropped to 28 on Friday after our first test and merely 5 days into the class.

This is considered normal.  The other “normal” and expected outcomes are that the majority of the class will struggle or fail the second test and more people will drop the class or eventually fail it.  If that’s not enough, I’ve heard it costs $4,200 to retake the class, if you fail.  Therefore, the general consensus is to lock yourself in a room to study grapes and vineyards for 3 weeks.  Personally, my note cards and recorded lectures go everywhere with me, and I’m left longing for the return of “sugar-plums dancing in my head” as I sleep.  Instead, I dream about grape varietals and wines that should smell like sugar-plums, but I have yet to smell more than honey and cigars.

Wine Tasting

The structure of the class is simple.  We have lecture first and then taste 7-9 different wines each day.  Days 1-4 were focused on viticulture (applied practices and technologies of growing grapes in the vineyard), viniculture (the science and practice of making wine), wine & food pairing, wine service, wine tasting, United States wines & wine laws, Canadian wines & wine laws, and wines of some Southern Hemisphere countries such as Australia, New Zealand, Argentina, and Chile.

Champagne tasting

Our first test was on Friday morning followed by information inundation about European grapes, climate, soils, wines, history, and laws.  Our focus for the next two days is France and Italy.

Rosé wine

On Tuesday, our class will eat lunch at one of the restaurants on campus, St. Andrews, to explore more about food and wine pairing.  We will feast on a three-course lunch with two wines paired with each course.  Our goal is to pick the wine we enjoy most with each course, pair each course with 2 other wines we have tasted in class, and write a paper about our selections and the entire experience.  I’m just a little nervous; okay, A LOT nervous!

More Champagne

If you ever get the opportunity to attend a wines class or listen to a presentation, do it!  It’s amazingly informational.  This has ignited my desire to learn more about wine.  However, for now, I have to get back to studying the Burgundy Region of France.

It’s about time for me resurface back into the blogging world, don’t you think?  Well, I do.  And we are going to start off by talking about sugar cookies.

Who doesn’t love a delicious sugar cookie?  Who doesn’t love a delicious anything?  If something is delicious, of course you want to make it over and over again or eat it in mass quantities!  The problem is that so many people think mediocre food is good and they continue to eat it time and time again.  If it isn’t one of the most scrumptious things you’ve ever tasted, why eat it?  Save your taste buds and calories for food that is undeniably awesome.  Save yourself for food that makes you stop in your tracks, close your eyes, and focus on the fabulous explosion of flavors and textures in your mouth.

I’ve discovered that lots of people believe they have an outstanding sugar cookie when I’m left wondering if they have ever explored sugar cookies beyond the one they have in hand.  Take for example last weekend, I worked at a wine festival pouring wine for wine amateurs and connoisseurs alike.  I look forward to visiting the other vendors, specifically food, to sample and buy their items.  I came across a local chocolate shop that also had iced sugar cookies for sale.  The two men on the other side of the chocolate display assured me their sugar cookies were outstanding, maybe the best.  I took a closer look at them and decided to buy one and taste it.  Reflecting on my decision to purchase this cookie, I recognized the many signs and red flags I look for in good or bad food.  This little cookie had more red flags than Busch Stadium (Go Cardinals!!) but I bought it any way.

Here are some of those red flags:
1.)  Does it look good?  It looked pretty due to the extremely hard icing.  Unfortunately, I don’t like hard icing.
2.)  Is it a moist or hard cookie?  It was a hard cookie.  I don’t normally like hard cookies.  However, I could envision it being good dunked in milk and not all hard cookies are bad.
3.)  Does it look fresh?  It didn’t look like it was baked that morning so I asked.  “Do you make the cookies?”  The young man wouldn’t say ‘yes’ or ‘no’.  He said they are baked for them and he continued to tell me how good they are.  (I consider this a big red flag!)
4.)  Are lots of people buying them?  Are they almost sold out?  No and no.

So, against all odds and red flags, I added the cookie to my little brown bag of chocolates.  My first, last, and only bite was of a very hard and dry cookie flavored with lemon and almond extract.  If that wasn’t enough, the crunchy, crystallized sugar icing and its black licorice flavor made me say, “I’ve had enough.”

Never fear, this post does have a fabulously yummy ending!  It includes a soft, luscious sugar cookie in both gluten and gluten free forms.  The original recipe comes from a Fine Cooking Magazine that a friend gave me.  I tweaked the recipe and tested it several times to make it gluten free.  And, yes, the gluten free option received thumbs up from gluten eaters, too.  Enjoy!

Chewy Sugar Cookies by Fine Cooking

• 3/4 cup plus 2 TBS (7 oz.) granulated sugar
• 1/2 cup (4 oz.) unsalted butter, softened but not meltingly soft
• 2 TBS (1 oz.) vegetable shortening, preferably trans fat free, softened
• 1/2 tsp. (1/8 oz.) kosher salt
• 1 large egg
• 1 TBS (3/4 oz.) light corn syrup
• 1 tsp (1/4 oz.) vanilla extract
• 2 drops almond extract (optional)
• 2 cups plus 2 TBS (9 1/2 oz.) unbleached all-purpose flour
• 1 tsp (1/8 oz.) baking powder
• 1/2 tsp baking soda
• white or colored (coarse) sanding sugar for rolling (optional)

1. Position a rack in the upper third of the oven and heat the oven to 350°F.  Line two rimmed baking sheets with parchment.  In a stand mixer fitted with the paddle attachment, beat the sugar, butter, shortening, and salt on medium speed until light and fluffy, about 1 minute.  Scrape down the sides of the bowl.  Add the egg, corn syrup, vanilla, and almond extract (if using) and mix on low speed (just to combine); then beat at medium speed for a total of 1 minute.
2. In a medium bowl, whisk the flour, baking powder, and baking soda to combine; then add to the mixer.  Mix on low speed for 30 seconds, just to combine.  Scrape down the bowl and then mix on medium-low speed for another 30 seconds to mix the dough uniformly.
3. Gently roll the dough into 1 oz. balls (about 1 heaping TBS each).  Roll the balls in sanding sugar (if using).  Arrange at least 2 1/4 inches apart on the prepared baking sheets.  Bake one sheet at a time until the edges are golden and the tops are cracked but not completely set, 13-15 minutes.  Let the cookies cool on the sheet for at least 5 minutes before transferring to a wire rack to cool completely.
4. **You may also place the dough balls on your prepared sheets and flatten them with the bottom of a glass dipped in granulated sugar, which is what I did.  These are fabulous with a sprinkle of cinnamon or rolling them in cinnamon and sugar.**

Gluten Free Chewy Sugar Cookies adapted from Fine Cooking

• 3/4 cup plus 2 TBS (7 oz.) granulated sugar
• 1/2 cup (4 oz.) unsalted butter, softened but not meltingly soft
• 2 TBS (1 oz.) vegetable shortening, preferably trans fat free, softened
• 1/2 tsp. (1/8 oz.) kosher salt
• 1 large egg
• 1 TBS (3/4 oz.) light corn syrup
• 1 tsp (1/4 oz.) vanilla extract
• 2 drops almond extract (optional)
• 1 1/2 cups plus 1 TBS (6 1/8 oz.) oat flour
• 1 cup plus 1 TBS (4 1/8 oz.) almond flour
• 1 tsp (1/8 oz.) baking powder
• 1/2 tsp (1/8 oz.) xanthum gum
• white or colored (coarse) sanding sugar for rolling (optional)

1. Position a rack in the upper third of the oven and heat the oven to 350°F.  Line two rimmed baking sheets with parchment.  In a stand mixer fitted with the paddle attachment, beat the sugar, butter, shortening, and salt on medium speed until light and fluffy, about 1 minute.  Scrape down the sides of the bowl.  Add the egg, corn syrup, vanilla, and almond extract (if using) and mix on low speed (just to combine); then beat at medium speed for a total of 1 minute.
2. In a medium bowl, whisk the flours, baking powder, and xanthum gum to combine; then add to the mixer.  Mix on low speed for 30 seconds, just to combine.  Scrape down the bowl and then mix on medium-low speed for another 30 seconds to mix the dough uniformly.  This dough is wetter than a typical cookie dough.
3. Spoon the dough out and arrange at least 2 1/4 inches apart on the prepared baking sheets.  Bake one sheet at a time until the edges are golden and the tops are cracked but not completely set, 13-15 minutes.  Let the cookies cool on the sheet for at least 5 minutes before transferring to a wire rack to cool completely.
4. **Since this dough is wetter than normal cookie dough, I spooned the dough on my prepared sheets.  I sprinkled a generous amount of cinnamon on each cookie, which was delicious!**

Group projects, tons of reading, and studying in my free time have taken over my life that was once filled with farmer’s markets and cooking.  I’ve been back in school for 3 weeks and feel completely overwhelmed.  If you remember, about a year ago I was in the same spot, 6 weeks spent in the classroom before starting kitchen classes.  However, now our professors refer to us as managers of the kitchen.  Our class material is focused on overseeing the operations and people in a kitchen.  It’s extremely interesting since it concentrates on subjects most chefs tend to ignore.  My only complaint would be that my split schedule, one class at 7am and one at 6:30pm, prevents me from being home for dinner each night.

Hence, the birth of curried egg salad!  It’s quick, easy, and will keep in the refrigerator for 3-5 days.  I cannot take all of the credit for this recipe.  My idea came from Café Kopi, a fabulous coffee shop in Champaign, Illinois.  If you ever find yourself passing through Champaign, I highly recommend Café Kopi.  They have great food (scones, muffins, oatmeal, sandwiches, etc) and the best Chai Tea Latte I’ve ever had.  Also, don’t discriminate against the pink topped Princess Cookie, as it’s a wonderful sweet treat consisting of a tasty sugar cookie finished with soft pink icing.  The thought of it melting in my mouth is making me drool…scrumptious!

Back to the egg salad.  If we hadn’t purchased a to-go container of the curried egg salad, I would only have a vague idea of how to make it.  But, with all of the ingredients (not quantities) listed on the plastic container, I snapped a picture of the lid and came back to New York with a mission.  I’ve tried it several times and it’s ready for you.

Curried Egg Salad inspired by Café Kopi

• 1 dozen eggs
• 3 3/4 oz./105 g mayonnaise (I use Hellmann’s)
• 2 1/8 oz./60 g red onion, chopped small or placed in a food processor until small
• 5/8 oz./18 g Dijon mustard (I use Grey Poupon)
• 10 shakes of curry powder (I use McCormick’s Hot Madras Curry Powder)

Method

1. Place eggs in a deep pot with cool water.  Bring to a boil.  When the water starts to boil, set your timer for 10 minutes.  In the meantime, get a large bowl and fill it with lots of ice and water; set aside.
2. Once the eggs are hard-boiled, either remove them from the boiling water with a slotted spoon or dump them into a colander to strain the hot water.  Immediately place the eggs in the ice water.  Crack the egg shells in the ice water as soon as possible and let them sit in the ice water for 10-12 minutes.
3. Peel the eggs.  Then, open each egg and place the yolk in one bowl and the whites in another bowl, set aside.
4. Chop the onion.
5. Chop the egg whites to small-medium sized pieces.
6. Use a fork or potato masher to mash the egg yolks to very small pieces.  Add the mayonnaise, onion, mustard, curry powder, and chopped egg whites.  Mix well with spatula (clumps of ingredients tend to stick to spoons).
7. Cover and refrigerate.

The coffee shop serves the egg salad on warm pita bread layered with mixed greens, the egg salad, thin sliced cucumbers, almond slivers, and dried currants.  At home, we enjoy it over toasted bread, salad greens, or by the spoonful out of the bowl.  ENJOY!!

It feels great to have the oven baking a sweet delight with the four burners boiling and sautéing as I stand at my cutting board chopping vegetables or kneading homemade pasta.  It feels wonderful to cook in my kitchen at our second floor New York apartment that doesn’t have air conditioning, until 3 days ago when the temperature hit 100 degrees and the heat index reached a sweltering 109 degrees and we installed a window a/c unit!  It feels good to be home again.  I have yet to step out of the kitchen to do anything besides cook (and sit at my computer to write).

Along my journey from California back to New York, I picked up a ton of new recipes and lots of ideas to share with you.  The following recipe is just that.  America’s Test Kitchen calls them Perfect Chocolate Chip Cookies and if you know anything about me, you know that I love those words “Perfect” or “The Best”.  A voice inside me says, “That’s a VERY bold statement.  How about I try your recipe and tell you if it’s really “Perfect” or “The Best”?”

Here’s my review of the cookie: they are delicious for a glorified version of Tollhouse cookies.  The scent of browned butter with sugar whisked several times until it smells like caramel  is enough to make anyone drift into the kitchen to see what’s cooking.  However, I was disappointed with how quickly they lost moisture and became crumbly and dry.  Also, because the butter is melted, they come out of the oven a little greasy on the bottom.  Todd thought they were very good and ranked them second on his chocolate chip cookie list.  And, since we don’t need a batch of cookies in our home, I took a plate of them to our neighbor downstairs.  She said they melted in her mouth and had to freeze one for her daughter so she wouldn’t eat it.

My suggestions are to make and enjoy them, but don’t let them sit around too long.  In other words, sit down with a glass of milk and enjoy each sheet of cookies as they emerge from the oven!  I’ll even join you, if you call me.  Another secret of mine is to use both semi-sweet chips and dark chocolate or milk chocolate.  I almost always mix my chocolate chips for variety and depth of flavor.  It will set your cookies apart from others.

As for the ingredients and method, remember this recipe comes from a test kitchen that conducts an exhausting amount of experiments on their recipes.  Yay for us!  The downfall can be the intimidatingly preciseness of them, too.  Go with what you have in your kitchen.  Believe me, I didn’t get out the tape measure to check the size of my cookie sheets.  Nor did I run to the store for dark brown sugar when I have a package of light brown sugar in my cabinet.  Lastly, I didn’t use the optional pecans or walnuts, as I never use optional additions when I try a recipe.

Chocolate Chip Cookies from America’s Test Kitchen

Makes 16 cookies

• 1 3/4 cups unbleached all-purpose flour (8 3/4 oz/247 g)
• 1/2 teaspoon baking soda (1/8 oz/2 g)
• 14 tablespoons unsalted butter (7 oz/200 g)
• 1/2 cup granulated sugar (3 1/2 oz/ 98 g)
• 3/4 cups packed dark brown sugar (5 1/4 oz/149 g) (see note)
• 1 teaspoon table salt (1/4 oz/ 7 g)
• 2 teaspoons vanilla extract (3/8 oz/10 g)
• 1 large egg
• 1 large egg yolk
• 1 1/4 cups semi-sweet chocolate chips or chunks (9 3/4 oz/275 g)
• 3/4 cup chopped pecans or walnuts, toasted (optional)

Instructions

1. Adjust oven rack to middle position and heat oven to 375 degrees.  Line 2 large (18 by 12 inch) baking sheets with parchment paper.  Whisk flour and baking soda together in medium bowl; set aside.
2. Heat 10 tablespoons (5 oz/143 g) butter in 10 inch skillet over medium-high heat until melted, about 2 minutes.  Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes.  Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl.  Stir remaining 4 tablespoons (2 oz/57 g) butter into hot butter until completely melted.
3. Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated.  Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds.  Let mixture stand 3 minutes, then whisk for 30 seconds.  Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny.  Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute.  Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.
4. Divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop).  Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet.  (Smaller baking sheets can be used, but will require 3 batches.)
5. Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 10-14 minutes, rotating sheet halfway through baking.  Transfer baking sheet to wire rack; cool cookies completely before serving.

Notes: Avoid using a nonstick skillet to brown the butter; the dark color of the nonstick coating makes it difficult to gauge when the butter is browned.  Use fresh, moist brown sugar instead of hardened brown sugar, which will make the cookies dry.  This recipe works with light brown sugar, but the cookies will be less full-flavored.

While in California, I willingly put myself through a food experiment.  It’s not a double-blind study by a third party independent company with controls or placebos.  It was just me testing my body and the food we eat.  Have you heard of gluten sensitivities or Celiac Disease?  I had only heard about them and made it my mission to learn more.  A local grocery store held monthly classes on various topics with a doctor in that particular field presenting the material and fielding questions.  I attended a few classes about gluten and digestion and decided to try a gluten free diet.  My thoughts went something like this, “I wake up feeling groggy every day.  I’m always tired.  My joints ache most of the time and my muscles are sore.  How does someone live to be 80 or 90 years old?!  I’m in my thirties, I eat healthy and exercise regularly; shouldn’t I feel great?”

After a gluten free diet for 4 weeks, I felt like a new person.  I lost a few pounds (always a plus but not needed!), no more groggy mornings, and no joint aches or pains.  It was the answer I had searched for in vitamin supplementation (extremely important!), exercise and crazy diets that never worked.  Of course, I had to test my new lifestyle to my old one.  I spent one Saturday eating my old way, based on my cravings and not my health.  By the end of the day, I felt sick to my stomach.  I also spent the next two days feeling like I had been hit by a bus.  The brain fog and grogginess returned with a headache to remind me of my recent food splurge/experiment.  And as if that weren’t enough, I conducted my experiment two more times, once while still in California and once since I’ve been back home in New York.  Following the second time of eating my old way left me wishing I could expel everything I ate that day.  And today, as I write this post, I’m on my third (and final) trial.  I’ve spent this week waking up and tossing and turning at night when I should be fast asleep.  Two nights have turned into almost completely sleepless nights.  My body feels tired, joint and muscle aches and pains have returned full force as processed flours and sugars course through my veins.

My belief is that one day we will realize this “whole wheat” trend is not as healthy as people think.  We continue to jump on these bandwagons hoping someone has found the new healthy way of eating or healthy food that will make us feel better about the terrible food choices we make.  For example, as long as we eat cookies with whole wheat, we are okay.  As long as we drink diet soda instead of regular, we are okay.  Diet soda is far worse than regular soda.  When are we going to wake up and realize we are killing ourselves and our kids with the food we stuff in our mouths?

Here’s one gluten free grain I discovered while in California, if you are interested in eliminating gluten from your diet.  Enjoy!

What am I?  It’s an amazing little seed that provides some of the highest nutrition of plants known to humans.  The genus name Amaranthus is derived from the Greek meaning “immortal or unwithering”.

My past:  Amaranth is an ancient food that has been dated back to 4000 B.C. in Mexico.  It played an important role in the Aztec diet and rituals throughout history.  Amaranth has gained popularity in Central and South America, Asia, Europe and Africa.

You want me?  Amaranth can be found in most health food stores or grocery stores.  I’ve seen the seeds and flour in the bulk food section and in gluten free sections of the grocery store.  You may also find amaranth flour in the baking section and the seeds in the cereal or grains sections.

I’m good for you!  Amaranth “has 12 to 17% protein, and is high in lysine, an essential amino acid in which cereal crops are low.  The grain is high in fiber and low in saturated fats.” (http://www.hort.purdue.edu/newcrop/afcm/amaranth.html)

My relatives (like them or not!)  Amaranth relatives include Pigweed and Love Lies Bleeding.  There are over 60 species throughout the world and most are weeds.

My flavor:  I found amaranth to taste earthy on its own.  It has a little crunch to it.

Look at me; I’m flexible:  Amaranth can be cooked as a sweet treat or breakfast cereal, salty or savory for a tasty dinner option, or ground down into flour for baked items.

The ratio for amaranth is 1:4.  This is what I’ve found to work when I’ve cooked it.  1 cup of amaranth needs 4 cups of water.  Bring the water to a boil, reduce to a low simmer and cover for at least 25-30 minutes.  I’ve cooked it covered and uncovered and it turns out great both ways.  Also, taste it at several time intervals and find out if you prefer more or less of the crunch-like texture.

As a cereal grain, amaranth is great with the usual oatmeal options.  Mine was cooked with water, cinnamon sticks and sliced apples.  I added brown sugar, almonds, and bananas at the end.

Amaranth has endless cooking options.  I’ve seen it in soup, mixed with sautéed vegetables, and in griddlecakes.  It’s very healthy and full of nutrients!

Amaranth information from: Karasch, Mary. Cambridge World History of Food. Vol. 1. Cambridge: University Press, 2000. Print.

It’s hard to get these words out of my head or wonder how they apply to more than just plants growing out of the ground.  My entire weekend revolved around this theme without me realizing it until now, Monday evening.  I thoroughly enjoyed one of the best weekends since moving to California.  Here’s a recap, which may include more pictures than words.

On Saturday morning I arrived at Green String Farm a little earlier than my set appointment.  While I sat in my car with windows and sun roof open, I closed my eyes to absorb the near perfect calmness of the 140 acre farm that surrounded me.  There was a gentle breeze that carried the sounds of chickens clucking in their pen and birds singing from the trees.

Special Silkie Chicken (they have both chickens and silkies)

Emerging from my car I noticed all of the handmade signs, containers and green house.  You’d be hard-pressed to find commercially produced items here since they have an internship program on the farm.  As I walked around making mental notes, a sense of pure acceptance of the human race settled within me.  We are marvelous creatures with the ability to give back and change the world, which is similar to the concept of Green String Farm.

A farm, a profitable farm at that, based on a 50/50 rule.  50% of the food to people and 50% goes back into the land.  Not one gas or electric mower or weed eater can be found on the farm.  That’s why the sheep are here.  They are moved every 2 days to a new patch of land to eat or “mow” the grass.

Green House

And, no pesticides are used.  The intern said, “bugs don’t attack healthy plants.”  She said you may find an occasional slug, but bugs mean there is a real problem.  Hearing this made me glad and still a little sad about slicing a slug in half last week before realizing he was in my Swiss chard.

It is my understanding that one of the owners, Bob Cannard, purchased this piece of land about 8 years ago.  He spent 5 years naturally enriching the soil.  The last 3-4 years have included planting, growing, transplanting, and selling the seasonal herbs, fruits and vegetables.  Also, when a food crop is planted, a cover crop is planted with it to improve and nourish the soil.

Weeds are welcome visitors here and when picked, they are left on the ground to be turned back into the soil.  Many people would likely mistake the herb garden for a patch of weeds. My tour guide showed me the plethora of fresh and thriving herbs growing in harmony with the weeds.

Green String also supplies many restaurants, near and far, with their seasonal items.  One famous restaurant is Chez Panisse in Berkeley founded by Alice Waters.  After being on the farm, I had to go eat at the restaurant.

For lunch I had the Iced Citron green tea, a salad (Cannard Farm rocket and mint with hazelnuts and pecorino), and pasta (Bellwether Farm ricotta and green garlic ravioli with black trumpet mushrooms).  The restaurant also provides still or sparkling water and wonderful bread.  It was all delicious and perfectly portioned in a charming, attentive environment.

My last stop for the day was to Mariposa Bakery, a completely gluten free bakery.  It was absolutely delightful, friendly, and quaint.  They have tons of options including pizza dough, pizzas, cakes, cupcakes, bagels, brownies, muffins, tarts, etc.  I indulged in a brownie ice cream sandwich, penguin, and cinnamon roll.

The penguin (chocolate cupcake with cream filling) and cinnamon roll were treats for later, but not too much later!

For additional information, please visit their websites:

Green String Farm

Chez Panisse

Mariposa Bakery

It’s been awhile since I mentioned my externship so I thought an update would be appropriate (and long overdue!).  Actually, a large part of me has been avoiding it because it’s far from what I expected.  I thought I did my homework by reading previous extern reviews and speaking with two of them over the phone at great length.  However, like it or not, I’m here and trying to embrace these 18 weeks (only 12 more to go!!).  Therefore, I’m going to focus on and share the positive aspects of the past 6 weeks.

Google treats their employees very well.  If you need it or can imagine it, it’s here!  Do you need a hair cut or an oil change?  How about daycare for your kids or a gym in every building?  Would you like to play sand volleyball, basketball, or soccer?  You want toilet seats with warmers, each stall complete with a bidet, need a shower, toiletries and towels?  A massage after a long day?  What about something to eat?  Don’t forget to bring the family!  If this isn’t enough, they want their employees to spend 20% of their time on personal projects (ideas, suggestions, inventions or projects that interest the employee).

Snack Bar area (this one looks a little bare!)

After being on the Google campus a few weeks, I heard about a vegan café named Slice.  I was intrigued by their ultra healthy options and smoothies.  It is now one of my favorite places to eat.  Even when I’m working across campus, I’ll run to Slice and eat their food during my half hour break.  The best part is I learn something new every time I’m there!  Below are a few of their breakfast options I take full advantage of: teff, amaranth, and millet.  All are gluten free, too!  I plan to delve into my new found love and wonder for these healthy super foods and share my findings with you.

Teff (tef) with apples, amaranth with cherries and cinnamon, pumpkin spice millet (top to bottom)

On the weekends I explore the surrounding areas with a friend and classmate that is also on extern in San Francisco.  We’ve spent time in Napa Valley, bummed around San Francisco, walked across the Golden Gate Bridge, and eaten some wonderful food.  Come to think of it, everything we do usually revolves around food and where we can eat (and judge) great food.

Golden Gate Bridge

But this I MUST tell you about!  It’s chocolate!  And. It’s. Fabulous.

The Turtle (milk chocolate)

The name of the place is Christopher Elbow and this is the best turtle I’ve EVER had.  The chocolate is a perfect, silky smooth coating around salted caramel that has a beautiful balance of sweet and salty flavors that linger as the soft caramel melts in your mouth.  The tiny crunch from the pecans give it a fabulous contrasting texture with slight nut flavor.  Ok, honestly, I brush off the sea salt on top.  You will not be disappointed with anything you get here.  I mailed Todd the No. 15 Dark Nib chocolate bar from here and he thought it was delicious.  We’ve also tried the hot chocolate and various other pieces…YUM!

So true!

When I was a kid, we spent most holidays at my grandma’s house.  She lived roughly 65 miles away from us, though it took about an hour and a half to get there.  While growing up those 65 miles seemed to take forever (my how things have changed)!

Once we turned down that gravel road to her house, the comforts of grandma’s would flood my mind and flash pictures from my memory.  They included the smell of fresh country air, the feeling of the sun’s warmth on my face as I ran around the house, climbed the trees or walked to the lake, Easter egg hunting in the spring flowers, playing games or hang-man on the chalk board hanging in the hallway, going to the Halloween parade and then playing hide-and-go-seek in the dark (which always scared me but I’d never tell my brother or cousins!).

The activities were endless and thankfully, so was the food.  Grandma made enough food for all of us, but that didn’t stop my mom, aunts and uncles from bringing extra iced tea, green bean casserole, cheesy cauliflower, potato casserole, baked ham, sweet potato pie, deviled eggs, or a variety of desserts.  My mission upon arrival was to grab a food item my mom had prepared so I could get a temporary pass on the greetings and hugs to make a quick stop at the desserts.  I needed to check on two things, peanut oatmeal drops and animal shaped sugar cookies with colored icing.  To this day, my grandma makes outstanding sugar cookies (yes, still in animal shapes) with homemade colored icing.  Every single time they are soft with a little chew and wonderful.  I believe they are my brother’s favorite.  As for me, I couldn’t wait for a peanut oatmeal drop.  They are creamy with a little crunch from the peanuts and slightly chewy from the oats.  Just knowing they were there waiting for me was enough; I could go greet everyone and give out hugs.

At some point I asked my grandma for her recipe so I could make them at home, or maybe because I felt guilty eating most of them in one day.  The recipe went untouched for over 10 years until just recently.  I love peanut butter and was craving these terribly.  Living in New York and being on an externship in California makes it difficult to stop by grandma’s house to grab a few of my favorite treats so I had to make them myself.  They are just as delightful as I remembered!  Also, they are quick and easy.  I stored mine in the refrigerator for a week without any problems.  Enjoy them cold or bring them to room temperature on a plate for about 1 hour.  They freeze well, too.

No-Bake Peanut Oatmeal Drops courtesy of my Grandma Winona

• In a saucepan, mix together:
• 1 cup sugar
• 1/4 cup butter
• 1/3 cup evaporated milk
• Bring to a rolling boil.  Boil for 3 minutes, stir often.
• Remove from heat and stir in:
• 1 cup peanut butter (I don’t suggest the all-natural kind)
• 1/2 teaspoon vanilla
• 1 cup rolled oats
• 1/2 cup Spanish peanuts
• Mix well.  Drop by the tablespoon on waxed paper.  Let stand until set.  (Once at room temp, I placed mine in the refrigerator to cool.  Then, placed them in plastic bowls with lids or plastic baggies for storage.)
• **Optional: dip them in chocolate!  I have yet to try them dipped in chocolate though I think they might be good.  You can melt semi-sweet or milk chocolate (0r the kind you prefer) in the microwave or over a double boiler on the stove.  If in the microwave, check and stir often.  If on the stove, set up one pot of boiling water with a smaller pot to fit just inside, as it will heat up from the steam.  Add the chocolate to the smaller pot stirring often as it melts.

The week before I left New York, I hustled and bustled around the kitchen in our home making dinners and desserts that would freeze well.  I couldn’t imagine leaving Todd with an empty freezer.  In my opinion it needed to be stocked full of sauces, casseroles, his favorite cookies, and sticky buns.  If he wanted to reminisce of his bachelor days and cook his normal chicken, white rice and frozen vegetables so be it.  However, when he was ready for some comfort food from me or a sweet treat, it was just a matter of opening the freezer door.

That week also included Valentine’s Day so slaving away in the kitchen over fresh pasta and my homemade spaghetti sauce was truly a labor of love.  And I must say, fresh pasta is the only way to go.  It is so wonderful and versatile.  I added blanched spinach to my dough this time, but you are virtually limitless in the color and/or flavor you want for your fresh pasta.  You can make any shape or thickness you want and it cooks in a fraction of the time as processed pasta.

Ahhh, spaghetti sauce!  Is there anything better than the sensational aroma of fresh and dried herbs, tomatoes, garlic, onions, and meat as it simmers atop the kitchen stove for hours?  And those leftovers that get better each day as the sauce “marries” together are divine.  These are some of my most fond memories as I was growing up.  I piled my plate high with noodles and sauce sucking down every last bite.  After putting my plate in the dishwasher, I would stand at the stove dunking cold noodles into the warm sauce.  With my head tilted back looking at the ceiling, I’d hold the sauce-dripped noodle above and see if I could drop it in my mouth without getting sauce all over my face.  I highly recommend it!

Without further ado, below are my pasta and spaghetti sauce recipes.  They are wonderful as they are unless you see something missing.  They are for you to enjoy and make your own.

Fresh Spinach Pasta

Yields 1-2 servings

• 1 egg
• 4 oz all purpose flour
• 1 teaspoon (1/4 oz) olive oil
• water
• 4 large spinach leaves, blanched, squeezed, finely chopped, optional
• pinch of salt, optional

Method

1. On a clean work surface, make a well with the flour.  Pour the egg, salt, and oil into the well.  With a fork start incorporating the wet and dry ingredients.  Add the spinach now, if you are using spinach or herbs.  Continue mixing until it begins to form a ball.  If the mixture is too dry, add water a few drops at a time.  You don’t want sticky pasta.
2. Knead your pasta dough until it is very smooth.  Place in a plastic bag and let sit at least 30 minutes.
3. Roll out your pasta dough with a rolling pin or with a pasta machine.  As you work with your dough be sure to cut it to a manageable size.  If using a machine, I recommend rolling it on each number 3 times before changing the number.  I usually cut my pasta to fettuccine noodles once I’ve reached the lowest number on the machine.  Flour your work surface and your pasta as you work with it.  Once cut you may hang your pasta (I’ve used clothes hangers before) or lay it on a sheet pan dusted with flour.
4. Bring a pot of salted water to a boil.  Add your pasta and use a fork to separate the pasta once in the water if needed.  Fresh pasta takes about 2-4 minutes to cook.  Taste a noodle.  Drain and serve immediately.

Holly’s Spaghetti Sauce

• olive oil to coat your pan
• 1 large white onion, chopped small
• 3 large cloves of garlic, pushed through a garlic press
• 1 pound ground sirloin 95% fat free
• 8 oz sausage (I used a savory Kielbasa, cut open the casing and pushed out the meat)
• 1 tablespoon dried marjoram
• 3 bay leaves
• 2-3 teaspoons Kosher salt
• 10 sprigs fresh thyme
• 2 teaspoons dried oregano
• 10 cremini mushrooms, diced
• 2 cans – 28 oz/1 lb, 12oz/794 g cans tomato puree
• 1 can – 28 oz/1 lb, 12oz/794 g crushed tomatoes

Method

1. In a large pot or sauce pan, add olive oil to coat the bottom of the pot.  Add the onion and cook over medium heat until they start to get soft, without color.  Add the garlic and cook for 1-2 minutes longer.
2. Add the ground sirloin and sausage.  Cook the meat until just brown and cooked.
3. Add all other ingredients to the pot.  Cover.  Let simmer for at least 2 hours before you start tasting it.  Keep sauce on low heat or a slow, lazy bubbling.  It is best to cook for a minimum of 4-5 hours, cooled, refrigerated, and served warm the following day.  If you can’t resist eating it now like me, the sauce must simmer for 4-5 hours.
4. Taste your sauce and adjust seasoning as you like it.  If adding fresh basil, wait until the last 30 minutes to add it or use as garnish.  Fresh basil tends to turn bitter.

ENJOY!!

Time flies when you drive across the country and start a new job!  My drive of 3,053 miles from New York to California took 3 very long days.  The first day I made it to Illinois and slept at my parents’ house.  It was nice to have a comfortable bed to sleep in and a warm shower before hitting the road again.  I planned for my second day to be the longest.  I felt I needed to cover some serious mileage and get as far across the United States as possible.

Left to right: more snow on my third day, clear skies and warmer temps in Nevada, overturned tractor trailer

My ambitious goal was to arrive in Salt Lake City, UT by midnight or 1am.  My if-I-get-too-tired goal was to reach Cheyenne, WY.  So where did I end up, you ask.  After driving through the scariest snow storm I’ve ever experienced, I stopped in Rock Springs, WY.  That area received roughly 2-4 inches of snow plus ice through the night.  Once I got a  few hours of sleep in my car, carefully assessed the weather and watched tractor trailers head back to the highway, I proceeded to start my third day.  Much of the day involved flurries of snow along with twisting and turning around mountains.

Mountains in Wyoming

By the time I reached the house where I rent a room, I collapsed in a ball on the floor.  There was zero energy left, mentally or physically, to bring in anything but a few blankets and a pillow.  Monday (President’s Day) was supposed to be filled with me exploring the area, moving my boxes and bed into my room, and enjoying sunny California.  My body had a different plan!  I spent hours upon hours getting sick.  Every time I tried to eat or drink, my stomach quickly rejected it letting me know it wasn’t happy.  A few crackers were finally accepted around sunset, which was just long enough for me to drive to Google Headquarters and preview where I’d be working on Tuesday before it was too dark outside.

Ride a bicycle across campus or to the next building.

Google is a fascinating place with all the perks they give their Googlers (they aren’t called employees).  I have yet to see every benefit to a Googler, but I know one is the food.  Breakfast, lunch, dinner, snacks, unlimited coffee, cappuccinos, teas, soda (Google soda or brand name), fruit drinks, healthy drinks, milk (pick your brand and flavor), yogurts, puddings, cereals, fruit, the list goes on and on.  They even have Happy Hour on Friday!

Crab and Lobster Salad on Flat Bread with Spicy House-Made Mayo topped with Tortilla Strips and Microgreens

My externship involves a rotation of 6 cafés, where I will visit each café three times during my 18 weeks as I switch every week.  The first café offered a variety of yummy food, soups, salad bar, creative pizzas, and all sorts of primarily Asian and Latin influenced food.  It was a good first café to learn the culture and get oriented with how things operate.  I’m eager to move on and visit the other cafés!  Above and below are some items I made and served last week.

Cheddar Biscuits served at breakfast