Latest Addictions

chili-Spiced Dried Mango
Utterly addictive. Dried mangos coated in cayenne and salt. Oh. My. God. I got mine at Trader Joe's when we were in California last weekend. This weekend will be dedicated to finding it somewhere in Austin so that I can be supplied with it for the rest of my life.

DSW Shoes
I know, this is old news. But I've recently re-discovered shoe shopping and they have a great selection. I got really comfortable, ultra-cute shoes for Shaun's wedding, and now I can't stay away from the place. My feet are currently living in a zone somewhere in between being able to tolerate the torture devices most people consider cute shoes, and all-Dansko, all the time. So DSW provides me with lots of different brands to try. While I may not be getting the turquoise alligator stiletto pointy-toed shoes my friends enjoy, I did find a nice pair of gold sandals that aren't too bad.

The Ginger People
This company makes all things ginger, and I love me some ginger. The ginger chews are slightly milder versions of the Vietnamese candy. They have hard candies too, which are great. The new "ginger soother" drink packs a punch, but is relatively mild compared to most soft drinks, and is flavored with honey, which tastes great. I just tried the ginger-snaps for the first time and they are heavenly. You can get a lot of the stuff at Whole Foods, but some is only available on the website.

Bi Bim Bap
I've known about this dish for a long time, but I managed to eat it twice this week and enjoyed it both times. Next time you go to a Korean eatery, try it out. It's like the Bun of Korean food - if they can do it right, you know you've found a good place. Rice topped with several kinds of veggies, meat, and a fried egg. The perfect meal, it's heavy on the veg and light on the meat, but satisfying and filling.

Downloading TV on ITunes
I've been mostly happy with my choice to go tv-free a couple years ago, but I miss a few of my favorite shows. While Netflix fills the void somewhat, that takes planning and thought. On ITunes, for the fantastically absurd, yet not inconceivable price of $1.99, I can watch an episode of Buffy, Queer Eye, and a growing library of other great shows. It's such a small price, but I am sure it's going to add up very quickly, and when compared to the amortized cost of cable or video rental, it's a serious fucking racket. Call me a sucker. I dare you.

Taking a breath

I've just finished my second semester of graduate school. Woo! Now I get my first break - four whole weeks of just full time work, at least until the teacher decides to give us pre-class homework.

Shaun and Kris's wedding was fun, and very them. The food was great, I danced my ass off, and everyone seemed to have a good time. It was a quick trip for me and David, and I had to do my final presentation for Strategy class 24 hours after we got back.

I have no idea what to do with my evenings now! I guess all the things I did when I was avoiding my homework, but without the guilt. Where's the fun in that?

Good time to catch up with friends, do some pleasure reading, maybe get some extra exercise in. The sky is the limit. For four weeks. But at least we get a good long break between fall and spring semesters as well.

Jump Back

I have to give a shout out to the Sinus Boys. Most Austinites know about The Sinus Show, formerly known as Mr. Sinus Theater. It's a movie, with three witty, erudite men making clever commentary on the dialogue, production values, and whatever else strikes their collective fancy.

It's also absurd, vulgar, stupid, and hysterically funny at times. David and I saw Footloose tonight, a la Sinus. Jesus, was it funny. It's a stupid movie, but not as painfully bad as many of those they've lampooned, yet it affords ample opportunities for the Boys to rock the comedy, hard. I heartily recommend you make the time to check it out.

Mad Updating

It's been a while since I've posted. Things have been nuts. Nuts in the way you can't post on your blog. I'm doing really well with my boyfriend, friends and family. So do the math. Yeah, can't post about any of it. Yet.

David and I are going to Santa Barbara for Shaun's wedding in a few weeks, that will be fun. We also booked at trip to Belize for xmas, which I'm very excited about. I'm going to try to learn to swim better, and possibly dive by then. We'll see.

I just started my Leading Strategy class at school, the first class was great. Whew.

I've been writing, and writing, and writing, but since everything we write is about work, again, can't post it. Even on my school blog. Dammit.

Anyway, burn some green candles for me. I have a lot of love in my life, for which I'm very grateful, but I could use a bit of help on the prosperity and success side right now.

Austin Food Bytes - Down Home Cooking at Sambet's

Last week was the Web Team's annual Crawfish Boil, chefed by our own Brent Babin and Leon Fainbuch. Brent is a true Cajun cook, so we all look forward to the Crawfish Boil with great anticipation. Spicy boiled crawfish, corn, potatoes, mushrooms and eggs appear in abundance, becoming progressively spicier as the afternoon goes on.The only problem is it's only once a year! So for those of you that missed out, or are craving fiery foods in the interim, here's another haunt of the International Food Club.

Recently, International Food club ventured to another venue - Sambet's Cajun Store on Spicewood Springs. Sambet's carries all manner of Louisiana favorites, from the hottest sauce you'll ever taste, to chicory coffee and beigniet mix.

The store is rustic, and has long wooden tables for eat-in patrons. The menu includes bayou favorites like crawfish etouffee, jambalaya, boudin, red beans and rice, and poboys. I had the lunch special, I chose a boudin sandwich with crawfish etouffee. Both were delicious, the boudin sausage (a sausage filled with pork and spiced rice) was excellent, the etouffe was peppery and flavorful. They also serve iced tea the traditional southern way, nice and sweet.

Sambet's didn't take credit cards until recently, so if that's scared you off a quick lunch near NI, be sure to give them another try. Just be sure to bring a big appetite!

Sambet's Cajun Store
8650 Spicewood Springs Rd
Austin, TX 78759-4322
(512) 258-6410

Austin Food Bytes - Fast and Easy

Whether it's a picnic, potluck, or barbecue, everyone needs a few simple, reliable, tasty recipes they can whip up on short notice. This is my specialty.

I come from a family of increasingly rabid foodies. My mother is in cooking school and is an amazing pastry chef. My brother cooked at an expensive resort and been a personal chef in Hollywood. He once spent four hours making a mole sauce. Can you imagine? My dad makes amazing roasts and breads from scratch. I consider myself a good cook, but I cannot compete when it comes to innovative, detailed, elaborate dishes. What I do excel at is fast, simple, easy and tasty ones.

Some families hoard their best recipes, refusing to share them with anyone not related by blood; even then you might have to sign an affidavit promising never to reveal their arcane secrets. My family has no such reservations. We freely exchange recipes, tips, and techniques. Some people call their mothers for advice on how to deal with the kids, I call mine to ask the right amount of time to blanch asparagus. Some people call their fathers for financial advice, I call mine to find out the best technique for roasting sweet potatoes (I actually called him from the grocery store last weekend).

In the tradition of my family, I share with you some of my most successful recopies for flavor, speed and ease of preparation. If you have a recipe you would like to share, email michelann.oster@ni.com

Thai Cucumber Salad

1 large hothouse cucumber (these are the big ones that come shrink-wrapped)
1/3 C boiling water
1/3 C sugar
1/3 C unseasoned rice vinegar
1 clove crushed garlic
1 tsp Vietnamese sircha sauce (this is available in most grocery stores in the Asian section, it's a big plastic bottle with a rooster on it)
1/2 tsp salt

Slice cucumbers thinly and place in large bowl.

In a small bowl, combine sugar, boiling water, garlic, salt and hot sauce. Stir until sugar is dissolved. Add rice vinegar.

Pour over cucumbers, toss, and refrigerate for an hour to one day in advance. Serve chilled.
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No-cook Pasta Sauce - this is a great recipe if you have a tomato and herb garden

4-6 ripe tomatoes, seeded and chopped coarsely
1 large shallot, minced
1-2 cloves garlic, minced
juice of 1 lemon
1/4 C olive oil
2 large sprigs of fresh basil (about 10 leaves), chopped
1 sprig of fresh oregano, chopped
1 C crumbled goat cheese, feta or ricotta salata
salt and pepper to taste
1/2 lb pasta

Combine all ingredients except pasta, whisk well, and let sit. Cook pasta according to directions for al dente, drain and toss with sauce. Serve.

Austin Food Bytes - Now That's Italian!

There's a new player in town for authentic Italian food: Mandola's Italian Market. Located where Guadalupe and Lamar intersect, just past 45th, it looks like a cute corner store from the outside, but inside it's a whole other story.

Mandola's is a market and restaurant. The walls are stuffed with imported goodies, including extra-virgin olive oil, wine, pasta, meats and cheeses. Ensconced within are several small dining areas, a gelaterie, bakery, and espresso bar.

I got to sample a few menu items last Saturday and they were all delicious. I had the Tuscan Tomato Salad - ripe cherry tomatoes topped with basil, olives, and ricotta salata - sort of a tangy cousin of feta. It was light and lovely, and left room to sample several other dishes. I also tried the Aranchini - rice croquettes filled with prosciutto, peas, mushrooms and mozzarella. They were unusual, rich and delicious - crispy on the outside, soft but complexly flavored on the inside. The Cannelloni was also lovely, as was the Italian Cream Cake and Chocolate Torte (it helps to have several friends with you when trying an new restaurant). My only regret was not having the capacity to try more dishes. I guess that means I'll have to go back!

MANDOLA'S ITALIAN MARKET
Open 7 days a week, 6:30am to 10pm
4700 W. Guadalupe #12
419-9700
Austin 78751

Austin Food Bytes - Ice Cream 101

Today I'm going to focus on a worldwide favorite, ice cream. There are actually many different kinds of ice cream, made in various ways. There are actually grades of ice cream as well. Ice creams like Hagen Daaz and Ben and Jerry's is known as "super-premium" ice cream - this means it's very dense, has very little air whipped in and lots of butterfat; it packs the most taste (and calories) per bite. Lighter weight ice creams like Bryers and Blue Bell are known as "premium" ice creams, they have a fair amount of air whipped into them, making them lighter in texture. I prefer premium ice cream when it is used as an addition to a dish, like fruit cobbler or pie. Gelato is Italian-style ice cream, it's also quite dense, but is made with more milk and less cream. It's also processed differently, creating a distinctive texture and faster melting time.

As I'm sure you already know, there are multiple places to procure said treats in Austin. Amy's Ice Creams is a perennial favorite - they have rotating flavors and fun stuff to have smashed into your scoop. If you want a particularly decadent treat, ask for a black and white shake made with Mexican Vanilla and hot fudge. Don't say I didn't warn you, it's rich, tasty and addictive.

A great source for local gelato is Teo. The proprietor studied the art of making the confection in Florence, Italy and stocks a variety of traditional and more creative flavors. They also have lovely espresso drinks. Another local spot is La Dolce Vita - they also serve a variety of desserts, liqueurs and coffee.

It's my blog, and I'll bitch if I want to

I spent my weekend of relaxation getting progressively sicker, culminating in bronchitis, asthma and the requisite trip to the emergency room for meds. I was a grumpy, touchy, whiny pain in the ass all weekend, and my sense of bruised entitlement did not wear off until Monday morning. School starts up again tomorrow night. I'm not enthused about the curriculum so far, we'll see how engaging the professor is.

The best thing ever for a crappy cold is Pho Ga. It's Pho, but with chicken. Heavenly.

but of course

So I take two days off from work to celebrate and rejuvenate after finishing my first semester of school, and guess what? I've got a cold. So it's back to the couch for me.

Austin Food Bytes - Keep it Simple With Salmon

As the temperature rises, I find myself craving lighter fare. Gone are the cold evenings when meat and potatoes are what I desire, the impending hot months make me think of fresher, lighter meals, especially in the evenings. One of my favorite weekend dinners is salmon.

Salmon is a fattier fish with a distinctive, delicate, rich flavor. It pairs will with citrus, herbs, even salsas. I have two ways I like to prepare it that are fast, easy and fool-proof. My favorite salmon can be purchased at Central Market – it's organic, farm-raised Atlantic salmon from Scotland. It usually runs about $13.99 per pound, mid-range for fillets (steaks are cheaper). These recipes have several elements that can be changed substituted or adapted to your tastes. The only constants are the methods of preparation and the cooking times.

Seared Salmon
Scant 1 lb. salmon fillet, skin and bones removed, cut into 2 pieces.
Salt and pepper
Oil for searing

Marinade:*
1/2 cup olive oil
Juice of 1 orange, 3 limes
1/4 cup chopped cilantro
1/2 small red onion, chopped
1 jalapeño, seeded and finely chopped
Salt and pepper to taste

Preheat oven to 425°. Whisk together olive oil, juice, cilantro, and onion. Salt and pepper to taste. Reserve 1/4 cup for dressing. You may run it through the blender if you want a smooth sauce. Let fish sit in the remainder of marinade for about 30 minutes (alternatively, you can also buy pre-marinated fillets at some stores). Remove the fish from the marinade, salt and pepper on both sides. Heat 1-2 Tbs. of oil in frying pan until very hot. Sear salmon pieces on both sides, about a minute each. Place in baking dish and bake for 6-8 minutes. Six minutes will result in fish that is rare in the middle, eight minutes will be cooked through. I prefer my salmon medium-rare.

Serve salmon with reserved marinade, salsa, or sauce of choice.

*You may substitute any type of oil in the marinade, any fresh herb, and any combination of juice. If you use citrus, do not allow the fish to sit for too long, as it will be cooked by the acids.

Baked Salmon
Scant 1 lb. salmon fillet, skin and bones removed, cut into 2 pieces.
1 cup seasoned breadcrumbs
1 1/2 Tbs. mayonnaise
1 1/2 Tbs. milk
2 Tbs. curry powder*
1 Tbs. butter, cut into pieces
Salt and pepper
Lemon wedges

Preheat the oven to 425°. Combine breadcrumbs with 1 Tbs. curry powder and spread on a dinner plate. Whisk together the milk, mayo, and 1 Tbs. of the curry powder. Salt and pepper to taste. Soak the salmon in the milk mixture, then transfer to the plate and roll in breadcrumbs until coated on all sides. Place in baking dish. Dot with butter. Bake salmon for 13 minutes for medium-rare, 15 minutes for cooked through. Serve with lemon wedges.

*You may use any spice mix in place of the curry powder. Also, Central Market offers different types of crusts in lieu of normal breadcrumbs, including pepita (pumpkin seed), pecan, and macadamia nut crusts. All are mixed with Panko, a Japanese style-breadcrumb and highly spiced. The nut crusts are oily, so you probably don't need the butter if you use them.

Everyone Must Watch

Stephen Colbert at the White House Correspondents' Association Dinner (in three parts)

part 1
part 2
part 3


Interestingly enough, there is no coverage of this in the mainstream press. What a huge surprise.

Austin Food Bytes
Beat the Heat with Smoothies

There are certain kinds of regional foods that simply can not be replicated in other geographical areas. Try as I might, I have never found serviceable barbecue in California. Creole cooking never tastes the same when it's not prepared in the vicinity of a Louisiana swamp. Bagels that are not from the east cost share only the name and shape with their lesser cousins from elsewhere. And since I'm from California originally, I can safely say that most people wouldn't know a good smoothie if it was dumped in their laps.

That being said, you have a few options, even in a land as far removed from the west coast as Texas, when you want an authentic, tasty and healthy smoothie. A few places in town make serviceable to good smoothies. People's Pharmacy makes a good smoothie. The Castle Hill Fitness Cafe has smoothies with all sorts of healthful additives like bee pollen and herbs, and they're not bad either. Jamba Juice is a chain that was started in San Louis Obispo, about a hundred miles north of my hometown. They have great smoothies, but be sure to check out the ingredients. If they put sorbet in your smoothie, it pushes the sugar content way up. There are several local locations. My favorite Jamba Juice smoothie is the "Bright-Eyed Blueberry". I get it with a protein boost, and I have them add mango. In the 16 oz size, this yummy concoction totals under 300 calories, but provides you with about 3 servings of fruit. What a deal!

I make my own smoothies at home. I suspect that every Californian has their own smoothie recipe, my friend from the Bay Area makes one that I love, but can't replicate. Here is my favorite recipe:

1/4 cup frozen grapes (red or green) - if you buy grapes regularly, just freeze them when they start to go soft. They add body and sweetness to the smoothie without the texture of banana, which some people dislike
1/2 cup frozen mango
1/2 cup frozen strawberries
1/2 cup frozen cherries
Vanilla Silk soy milk
mango juice

Dump all the fruit in your blender. Fill with soy milk to about 5/6ths of the top of the fruit, top off with mango juice. I also like to add Dannon Vanilla Immunity Boost - if you use that, add it first, then proceed with the rest of the liquids. Blend until smooth.

Smoothie tricks:
Once your smoothie has gotten somewhat blended, it will become stiff, and can create air space in the blender. Avoid this by using the pulse button, or turning the blender off and pushing it down from the sides with a spatula.

Austin Food Bytes
Un petite peu de Paris (A little bit of Paris)

Last week the CDG International Food Club ventured out to a new restaurant - new to us, anyway. Capitol Brasserie is downtown on Colorado street, below 4th. We went early in the week, before noon, and there was ample street parking.

Capitol Brasserie is light and airy, with several seating areas adding intimacy to the large restaurant. Our waiter was very attentive, when I was disappointed that traditional "citron presse" was not on the menu, he even went so far as to make me lemonade! We were well stocked with excellent fresh bread and butter, so much so it was a struggle not to overindulge before our meals arrived. The selection of dishes is modest and mostly limited to traditional country French cuisine. There are also daily specials.

I ordered the Croque Monsieur, a toasted ham and cheese sandwich with bechamel (white) sauce. It was quite rich, and very tasty, and was served with a lovely side salad. I also sampled the Mussels au Saffron - mussels cooked in a white wine and saffron broth. It was highly flavorful, the broth was a bit denser than I'm used to, and was wonderful when sopped up with the bread served at the table.

I think several of us were leery of traveling so far afield from NI for lunch, especially braving downtown traffic and split checks. I would urge the faint of heart to give it a try - parking was a breeze, and our waiter split our checks up individually and processed them in record time. Next time, we'll stay for dessert!

whoosh!

That's the sound of my life whizzing by. Bless me blogger, it's been several weeks since my last entry. Work is busy and school is kicking my ass, but I really like it.

My new class, Critical Thinking, which is really almost halfway over, is pretty great. I really like the professor, he's very teachery, in mostly good ways. He makes a genuine effort to practice what he preaches, takes feedback with good grace, and has a sense of humor about himself. His background is interesting and varied. Most importantly, he shows some humility about his perspective, which is telling. I become more and more suspect of people who don't seem to have any humility. The workload is heavy. Some of the class seems to be more intimidated than others, but I think everyone will leave the class feeling like they got something good out of it. I know I will.

Learning about critical thinking and applying it on a daily basis is pretty powerful stuff. By taking a fresh look at how I make my decisions is often enlightening and sometimes humbling. It's added a great deal to my sense of influence at work. It seems to me that a great deal of the ineffectiveness we often grip about when we're "in the trenches" is self-limiting and self-fulfilling. We may have very good reasons to keep our heads down at times, but it is important to re-evaluate them regularly. You may find out that the storm passed a long time ago, or what looked like a hurricane was really just a light breeze.

4/7 Editor's note: Do not blog an hour after taking your Lunesta. Really. Just don't.

Mercury's Law

Things never go as you plan them. You could say that's a good thing. Or not. My week and a half of rest (re: plans for no assignments hanging over my head, vacation and some heavy drinking) turned out to be a figment of my imagination. Our new teacher gave us four assignments, counting the reading. I was grumpy at first, but if he delivers the goods, i.e. the knowlege, then I'm down. At the very least he seems very accountable for his role and that seems like a good to me.

Vacation at the lake was lovely until Sunday morning when I came down with the stomach flu and started *deleted*. Props to David for straightening the lake cabin up, packing the car and getting me home in less than an hour. The remainder of my weekend was spent in a feverish, achey haze. This thing has dragged on for several days now, but I'm on the mend. Just need a few more of those refreshing three hour naps. No heavy drinking will be ensuing. Just some light tea sipping perhaps. And lots, lots more writing for school. Peace, out.

If you'd like to read lots, lots more blathering...

I just posted my final paper to my Ethics blog. Enjoy.

Winding down for a brief period

This Weds. is my last class of my first 3 units of grad school (#2). I've wrapped up my paper, have a little more reading to do, and one more class to attend.

I have to say, the most interesting part of the class has been my classmates. I've enjoyed some of the reading, not enjoyed some of it, but the discussions are by far the most rewarding part. Our teacher has been dropping dire hints about the difficulty of the next class, but I really like the books, so I'm cautiously optimistic.

Next week is spring break, so I don't have to study, write or read for class (I think) until two weeks from Weds. David and I are taking a little weekend out of town for a belated two year anniversary on Friday. I'm really looking forward to the break. I need some renewal.

Work has been stressful, but I know better than to post stuff about that (thank you, dooce). If you're interested, call me.

someone took my soapbox

http://www.bigfatfacts.com/

They've pretty much got it covered.

Tuewednesthur

Pronounced: Too-wed-ness-thur

The middle of the week when in grad school; a 72-hour day that begins at 12am Tuesday morning and ends at midnight on Thursday. Characterized by sleep-deprivation, slurred speech and an inability to determine what time or day it is. The detrimental effects of Tuewednesthur can be combatted with protien bars, green tea, and catnaps.