Everybody Eats

I love pictures of people eating.  I think it started with this photo series my gay boyfriend Michael Stipe took of his famous friends eating.  ~sigh*  I tried to find the one he took of Stephen Dorff (when he was still hot in the 90s) eating a hotdog.  Unforch it was not to be.  Instead I'm bringing you tidings of joy (in photo form) from another site called Celebrities Eating.  It's pretty self explanatory.

 Andrew WK

 Drew Barrymore

 Kirsten Dunst

 Katy Perry

 Tina Fey

 Luke Wilson

 Maggie Gyllenhaal

 Mary-Kate Olsen

This last one is from another site called No Good For Me - but I had to include it because of my mad undying love for Michael Showalter.

Love you, mean it

Emily

Wishing and Hoping

One of my favorite blogs to follow over the past few years has been the Sartorialist. Recently he posted a mini documentary that some film makers made of him. I love his approach to his craft and his thought process behind his work and his thoughts on worldwide fashion. The man behind the camera:





The last few weeks have been filled with transitions, friendships and celebrations and I would love to continue this feeling by installing one of these in my room It would be such an epic piece to have to look at while falling asleep. 

Looking forward to running around and cooking something yummy this week. How inspiring have Emily's food posts been? Have any of you tried the recipes yet?


love you, mean it.


barton


image from sfgirlbybay

Food and Radio

Maybe we should rethink the mission of our blog to something along the lines of our passion for food, fashion and radio.

I was perusing NPR, listening to my morning news and happened upon the the food section, and there they were:

pretty, huh? 

Really this just reminded me that I haven't posted much about food. Lucky for me (and maybe for you) I'm going to have some of my evenings back and I'll be cooking during my prime cooking hours (Noon-4?) and soup season is upon us, and you know how much I love that!

Enjoy this article about making healthier versions of deep fried things.

love you, mean it.

barton

images and subject matter 

This Week.

Emily is getting hitched this weekend and throwing her a party was the least her friends and I could do to show her how much we love and support her. 

Vegan food, good bubbly, silly toasts, laughter and a bit of karaoke. 

It doesn't get much better. 

Safe to say we're a little preoccupied this week. Forgive the quiet(ish) blog. 

love you, mean it.

barton

Food and Fashion Hypothesis Continues to Be Proven. Bloggers are Ecstatic.

A post by the Sartorialist:

"Ok, this was funny for a while, but the joke is over. I want my Gourmet magazine back!

Come on Conde Nast, don't you think you overreacted pulling the plug on Gourmet so quickly? Not only was it my favorite food magazine, but it was also my favorite travel magazine. I not only wanted to eat the food but I also wanted to go to that place and meet those people.

To make matters worse the archives of Gourmet are either so buried in the Epicurious website or they are gone completely. The only element that is still easy to find are the recipes. If that's all they thought was worth holding onto then they didn't realize what they had in the first place.

How about this Conde Nast: if Gourmet was pulled as a reaction to the economic crisis then can we set a Dow number that will mark the immediate and simultaneous re-introduction of Gourmet? Let's say at 11,000 we go quarterly and at 13,000 we are a monthly again!!

All kidding aside....I'm serious....bring back my magazine."

Okay, its really about travel, design and food. But still... its adorable. and I agree. Gimme.

love you, mean it.

barton

Here. Take my card.

Food was on the top of my list in terms of nerves before I left for my European adventure. Although most countries I was going to explore were English speaking, the daunting feeling of having to explain my gluten allergies for every single meal of the trip was in the forefront.

What did I do? I turned to the interbot. The interwebz. The World Wide Web. Mostly I turned to the lovely and ever-so-helpful blogosphere. My initial research immediately showed me that I should be skipping all other countries and heading straight to Italy where the rate of celiac diagnosis grows exponentially every year. Woops. But since I was not heading in that direction, I turned to gluten free girl, celiac.com, and what really saved me what David Lebovitz and his gluten-free eating and dining in paris. One of the most common suggestions was the download dining cards via CeliacTravel.com What a relief. With nods and exclamations in french, I was never poisoned and always treated well.

Research says that gluten intolerance/allergies are looking like a combination of genetics and overexposure to gluten. I am part of those statistics as I am not the only person quite sensitive to food and gluten especially in my family. I have others close to my heart who not only suffer from sever allergies, but also choose to eat ethically and responsibly as they see fit. I do believe that the ability to communicate with a kitchen at a restaurant is a of utmost importance to ones comfort at the time and for days after the meal. When everyone is on the same page, and all information is communicated clearly, its smooth sailing.

Research ensued about how to communicate with the my allergies and their severity when it came to being here in the states too. I came across Triumph Dining. Triumph dining is a company dedicated to making sure that those with Gluten Allergies are catered to in terms of eating out, buying groceries and even cooking!

Working in a restaurant has also provided me the insight about how hectic a restaurant can be, but how capable they are to take care of special circumstances. Calling ahead is always helpful, being clear but not overbearing is important, and a double check when the food is put on the table never hurts.

Wouldn't it be great to have Vegan cards too??

love you, mean it.

barton

Mission Street Food Tonight

Mission Street Food has heard your cries fellow vegans!

Tonight they will be featuring a 100% vegan menu. All proceeds are going to the Western Addition Senior Center. Because what goes better with vegans than seniors?

Find more info here. I will not be attending sadly. So eat a smoky eggplant tostada for me!



Love you, mean it

Emily

Acorn Squash

Heading into fall means slow cooking. That is any attempt to keep the house warm without using heat, hot home cooked meals that feed an army and long sessions of study time that are timed by the pie in the oven. 

A few years ago I discovered the glory of acorn squash. Its simple to make and its flavors are a comforting introduction to the colder seasons. I used to dread making it because it was really difficult to cut in half (how it seemed everyone wanted me to cook it) so I experimented last year by poking some holes in it and baking the whole thing for about a half hour until it was soft. Voila! Easy to cut in half, the seeds were a snap to scoop out and then laying the squash "meat" side down in some oil made it ready for eating in another 20 minutes. Gorgeous. 

The timing is approximated. The whole squash should be able to be punctured easily and the but the longer you let the cut in half version of the squash cook in the oil, the browner the edges get and the more like candy it will taste like. 

Welcome to fall.

Any questions?

Love you, Mean it.

Barton

Nike

You can have your shoes,

and eat them too...

pictures borrowed from here.

Love you, mean it

Emily

Fig, Cherry Tomato & Walnut Pizza

I made this pizza last week for a dinner party I was going to with some non-vegan friends. This could also be called a bruschetta I suppose because I don't use cheese for my pizza. Vegan cheeses, although sometimes needed (cravings hurt), are mostly overrated. So if you want to make this more "pizza-y" I would recommend a handful of shredded Follow Your Heart Monterey Jack - it's my favorite mild vegan cheese.

I don't quite remember when I first made this pizza - but I love it and I think you will too. It was inspired by the abundance of fresh figs surrounding me at the market. I just had to bring some home!

Fig, Cherry Tomato & Walnut Pizza

• 1 pint fresh figs (about 10 figs) sliced in quarters or halved (depending on how chunky monkey you like it)

• 1 pint cherry grape tomatoes (with green tops cut off)

• 1/2 onion

• herbs (rosemary, thyme, oregano - finely chop & sprinkle to taste)(optional)

• 2 Tbsp fresh basil chopped

• one medium head of broccoli chopped

• 1/2 c of walnuts chopped

• 4(ish) Tbsp olive oil

• 1/2 tsp brown sugar

• salt & pepper to taste

• balsamic vinegar (optional)

• pizza crust of choice (I used Alvarado St.)

Start with caramelizing the onions in a frying pan with 2 Tbsp of olive oil, brown sugar and a bit of salt. Preheat your oven to 350˚ and line a cookie sheet with tinfoil.

When onions look a little brown on edges, add tomatoes & figs. You can either add the tomatoes whole or cut them in half first. Half the fun is popping them when they are cooked - it can be a little messy though ;)

Cook until the skin of the baby tomatoes gets a little wrinkley then pop the tomatoes carefully and add your fresh herbs (including basil).

While you cook the herbs in, rub the remaining olive oil into the pizza crust. I cut the crust in half because I made the other have with Mozzarella for my non-vegans.

When your sauce is thick but not watery you are ready to cook your pizza. Evenly distribute sauce over crust. Sprinkle some salt & pepper on to taste. Place broccoli around evenly and sprinkle with walnuts.

Bake pizza in your pre-heated oven for about 20 minutes or until the walnuts & broccoli look toasty & a bit brown on top. Drizzle some balsamic vinegar on top and garnish with more fresh basil.

Love you, mean it

Emily

This is What It Made Us Think About...

Andre Walker has created a new magazine. Does the industry need another fashion magazine?



I know it makes me think about the fashion industry and the importance (and price tag) of breaking out of the mold of conventional time frames (fashion, media, seasons) in hopes that this spur change the way people view fashion and food (there are recipes in there... we aren't the only ones who see the symbiosis.)

This magazines also reintroduces the industry as more of an art form than throw away trends. And who would throw away a $375 magazine?? Exactly.





"The unorthodox editorial mission goes a long way to explaining the tantalizingly disparate submissions, including a photo-shoot collaboration between Marc Jacobs and Jean-Paul Goude, a screenplay by the writer Hilton Als, recipes for white food by Tucker Shaw and even a blessing from Walker’s mother, an ordained minister." -Horacio Silva

overall. this is rad.

love you, mean it.

barton

I'm in Love

I'm in love.  For serious.  It's with So Delicious Coconut Yogurt.  

It's like the best thing to happen since leggings came back in style.  It's soy free (for those of you looking to cut down on your estrogen), dairy free (vegan) AND it's gluten free for those of you looking to well, avoid gluten.

It tastes like the creamiest food orgasm your mouth ever had.  I shit you not, you'll be going back for thirds in no time and praying that coconut really is the good kind of fat.  I enjoy dipping strawberries in it and pretending I'm in an Herbal Essences commercial (also, that is Tony Hale in the commercial - awes).  My favorite flavors so far are plain, vanilla, chocolate (Yes) and piña colada.  

You can pick some up at most Whole Foods that I know of.

Love you, mean it

Emily

Picture taken from here.