An Urban Garden Fairy Tale, Ch. 2

For months, the woman blissfully watched her plants grow. Eventually many of them became too big for their pots. She re-planted many of the herbs into larger pots, but the sunflowers and tomato plants had no where to go. The small building she lived in had a tiny garden plot in front of it that no one ever used. Defiant after having returned from a weekend away to find her largest plants nearly dead, she decided she had as much right to plant there as anyone else.

lea spencer, lea craft spencer, urban garden, gardening, garden, astoria, queens, nyc, fairy tale, tomatoes, sunflowersWithout guidance, she pulled a few weeds from the dirt and attempted to re-plant the tomato and sunflower. She went to fetch some water and when she returned, whom did she see? Why it was her secret mentor, the gentleman who grows tomatoes in his backyard. He came over and inquired about her plants, insisting that in order for them to grow nicely, she would need to clear out the whole plot of weeds. He then asked if she had a broom handle. Perplexed, the woman glanced over to his porch, where all of his less-stable plants were being supported with broom handles. A-ha! One second, she said.

Elated to have made this connection, the woman ran back inside and tore the Swiffer from its handle! By the time she returned, he was standing with a broom handle in one hand and twine in the other. He helped her support the sunflower and the tomato plant.

lea spencer, lea craft spencer, urban garden, gardening, garden, astoria, queens, nyc, fairy tale, tomatoes, sunflowersHe then brought her over a small tomato plant from his garden to grow next to hers. Overjoyed and taken with emotion, the woman didn’t know how to thank him.

They continued chatting and he pointed to a few small plants growing amongst a larger plant on his porch and asked her if she knew what they were. She said no, to which he replied, “Watermelons.” The woman’s eyes grew large, “You’re growing watermelons?” she inquired. “Oh, no…” he began. “They grow themselves… I just watch.” He smiled with a wisdom she knew she couldn’t yet grasp. And with that smile the dark cloud over that day passed as the sun shone down on their two tomato plants, growing side by side on small street in a quiet neighborhood called Astoria.

Continue reading

Leave a comment

Filed under Garden

Shirred Lemon Eggs

On our second morning in Blue Eye, I could smell the biscuits baking before I was able to imagine the glorious breakfast we would be enjoying. This is something I had never seen before, so I was thrilled to get to learn how to make it:

shirred eggs, breakfast, brunch, eggs, biscuits

These are called “Shirred Eggs”

shirred eggs, breakfast, brunch, eggs, biscuits

Biscuits made with a touch of cayenne.

For this recipe, you need 4 eggs, 1/2 cup cream, 1 tsp orange zest, 1/3 cup mild cheese. Make sure you butter the muffin tin. Then fill the tins with with 1 tsp cream, then brake the eggs in, adding some lemon zest and shredded cheese to each. You can use orange zest if you prefer and any meltable cheese will do.  Mary then added some “essence,” which makes all the difference :-). These went into a 325 degree oven for about 12 minutes.

Mary bakes her biscuits with a dash of cayenne, so they come out with just a hint of spice — divine! She also made some sausage patties, which I used to make little biscuit sandwiches and she flourished the plate with some fresh oranges, which really brought out the flavor in the eggs.

shirred eggs, breakfast, brunch, eggs, biscuits

Served with sausage biscuits and orange slices.

A fancy presentation of eggs that can be served with many things. POP POP.

Leave a comment

Filed under Recipes

Photoshop POP POP

The latest from my adventures in Photoshop:
photograph, lea spencer, lea craft spencer, photoshop, digital art

Gothomic

Celebration

photograph, lea spencer, lea craft spencer, photoshop, digital art

The Fort

photograph, lea spencer, lea craft spencer, photoshop, digital art

Pride

photograph, lea spencer, lea craft spencer, photoshop, digital art

Wish You Were Here

photograph, lea spencer, lea craft spencer, photoshop, digital art

Cheers!

photograph, lea spencer, lea craft spencer, photoshop, digital art

Concrete Jungle

See earlier photography and photoshop adventures here.

Leave a comment

Filed under Uncategorized

Frittata a la Mary

chef, cooking, recipe, homemade

This is Mary, Queen of Blue Eye.

I had the good fortune of spending last weekend with my family just outside Blue Eye, Missouri. I had heard my father gush for months over my Aunt Mary’s cooking, so you can imagine my delight not only to be able to eat her food, but to be able to record it. She was kind enough to let me invade her kitchen with my camera to capture a few gems for this blog. Today I’ll be sharing a brunch recipe I’m calling Frittata a la Mary. Her spin on this egg-based dish includes a bottom layer of shredded potatoes.

potatoes, frittata, eggs, breakfast, brunch, tomatoes, cheese, recipe, homemade

She began by browning some shredded potatoes.

 

After she browned the potatoes, Mary mixed 6 eggs with 1 cup of half & half and 2 tablespoons of butter and added that to the pan right on top of the potatoes. Then she added about 4 ounces of cheese, which needs to be gruyere or some kind of good melting cheese. She then added a special seasoning we call “the essence.”

 

potatoes, frittata, eggs, breakfast, brunch, tomatoes, cheese, recipe, homemade

She added the eggs, tomatoes and cheese.

potatoes, frittata, eggs, breakfast, brunch, tomatoes, cheese, recipe, homemade

Then baked it at 350 for 30 minutes.

 

 

 

 

 

 

After laying the tomatoes across, she added a little more essence and into the oven! Adding some final flourishes, this is what was served:

potatoes, frittata, eggs, breakfast, brunch, tomatoes, cheese, recipe, homemade

Frittata a la Mary

Leave a comment

Filed under Recipes

The 4th of July Means Burgers and Beer

Falling on a Wednesday, this 4th of July seemed to catch everyone a bit off guard. Do we celebrate the week before? The week after? The whole week? What’s the American thing to do? Duh… Work.  So since everyone in my home had to work on the 3rd and the 5th, we decided to stay close to home this year, but that didn’t stop us from celebrating the day the American way: with lots of food!

We began by indulging ourselves in our absolute, hands-down, bar-none favorite lunchtime meal: fruit and cheese. Now it may not seem American, but when I put it to you like this:

cheese board, fruit and cheese plate, brie cheese, bleu cheese, raspberries, blueberries, strawberries, pecans, olives, cornichons, gherkin

Brie and bleu cheeses, assorted berries, olives, pickles and pecans. Nums.

I think you’ll be forced to agree. The colors are even overwhelmingly red, white and blue. The brie, the bleu, the berries, the pickles… so many flavors to wash down with an ice cold American brew. Snobbishly unwilling to drink any form of mass-produced light lager, we went with two ales from the Captain Lawrence Brewing Company, based right here in Queens. I enjoyed a pale ale, as per my modus operandi, while my mate enjoyed a belgium-style brew as per his. Yes, it’s a little douchy. Yes, we’ve embraced it. Yes, it complimented the cheese and fruit perfectly. And we knew it would pair well with the little challenge we’d arranged for ourselves at dinnertime: Re-create the Ring of Fire Burger at Queens Comfort, with this we decided to make buttermilk battered baked onion rings (try saying that 3 times fast).

buttermilk battered onion rings, baked onion rings, 4th of july recipes

1 egg, 1/2 cup buttermilk, 1/4 cup flour, cayenne, salt and pepper

buttermilk battered onion rings, baked onion rings, 4th of july recipes

Dip in the batter, dredge in the breadcrumbs, then onto a plate.

 

 

 

 

 

 

 

Baking the onion rings rather than frying them had very little to do with calories, as should be made obvious by the fact that they are battered in buttermilk (Thank you, Martha Stewart). It was mainly because we don’t possess a deep fryer and we have only one skillet suitable for pan frying many things as once. So I battered and dredged the vidalia onion rings and put them on an oiled cooking sheet before popping them into a 450 degree oven for 15 minutes (flipping them halfway through).

fried jalapeños, ring of fire burger, queens comfort, 4th of july recipes

Jalapeños 2.0: Battered and Fried

fried jalapeño burger, ring of fire burger, queens comfort, bleu cheese, avocado, buttermilk battered onion rings, baked onion rings

Our take on the Ring of Fire burger.

 

 

 

 

 

 

If you’ll remember, the Ring of Fire Burger at Queens Comfort has fried jalapeños and sriracha and was incredibly well-recieved by my person. It was his idea to recreate the burger, adding avocado obviously (since it would appear we don’t really know how to eat meals that don’t include this fruit). I added bleu cheese to mine for funsies and it was ta-styyy. A bit wider and flatter than the one at Queens Comfort, but all-in-all, I’d say we made our forefathers proud. Happy Birthday, America!

Leave a comment

Filed under Recipes

Love is a Mix Tape

A few weeks ago I finished reading Love is a Mix Tape. I intended to write a blog about it then, but something has been stopping me. No, I don’t think it’s Game of Thrones, although it might be. I have been afraid I would be unable to capture the delicate balance of humor and heart present in Rob Sheffield’s writing. You’ve read me gush over him before, after I read Talking to Girls about Duran Duran, which was actually released after Love is a Mix Tape.

This first memoir introduces the reader to first love as Sheffield learned about it. We meet him as an odd young adult and we meet her, Renee: a crazy, carefree southern gal who made a lot of noise. We see them court and fall in love and get married and make a go of it as two aspiring music writers in Charlottesville. And then we see her die, suddenly, in his arms. (Sorry, did that feel like it did when Jaime pushed Bran out the window?)

It’s a sad story, but it’s so much more than that. Having lost a loved one last year, I might have also been afraid of how that bias would manifest itself in my writing about this book. But the truth, as far as I can tell, is that life is a sad story, but it’s so much more than that. Yes, we live. Yes, we die. And hopefully there’s something good in between, everyone knows this. However, Sheffield is able to capture that “something good in between,” in the most rare form.

He doesn’t hold back when sharing how broken he felt when she died. It’s not something life can prepare you for, which is supremely unfair because it’s something nearly everyone will experience. But he gets through it, which is the other part of the story and the other part of life. If you live long enough, and you’re lucky enough to find love, you will eventually know extreme pain and sadness. But this is no reason not to love. Rob Sheffield eventually finds love again. There will never be another “her,” that’s true. But there is always more love in the world. Never forget that.

Leave a comment

Filed under Books and Movies

Ginger-Soy Steak & Wasabi Mashed Potatoes

Indulging myself in my recent sushi obsession for the umpteenth time, I did something I can only imagine is offensive or at the very least mocked by the Japanese: I ordered extra wasabi. In case you haven’t noticed by now, spicy food and me? We’re married. So you can imagine my delight when the “extra” wasabi I ordered was a laughably large amount. I loaded up each piece of my ever-exotic salmon-avoacado roll with too much wasabi and still I had so much left over. Then, as I eyed two lonely potatoes in my kitchen, I remembered I had once enjoyed wasabi mashed potatoes at a restaurant, and thus this recipe was born:

Cut potatoes in half and boil them for 20 minutes.

Add butter, cream, wasabi, garlic, salt and pepper.

 

 

 

 

 

 

You can use whatever kind of potatoes you like, I had both red and yellow here so I made a mixture. I cut them in half, boiled them in salty water for 20 minutes (until fork tender), then mashed-eems up with about 1 tbs of butter, 1/2 cup of half and half, 2 tsp of wasabi, and salt and pepper. I’m told the leftovers make delicious potato pancakes — stay tuned for that.

Marinade the steak in garlic, ginger and soy sauce.

Crank that heat up and onto a DRY pan for 2-3 minutes per side.

For the marinade, I grated the ginger and garlic into a bowl with some soy sauce. I salt and peppered the steaks and then let them sit at room temp in the marinade for 30 minutes. While that was sitting, I got the potatoes together and I didn’t throw the steaks on until the potatoes were already finished boiling. Once the pan is hot, and I mean really quite hot, drop the steaks down onto a dry pan to ensure proper browning. I did two minutes per side and they came out medium rare (although a bit on the rare side), so if you’re more of a medium, do three minutes.

Sauté asparagus in butter for 5 minutes.

All for less than $5 per serving! POP POP

 

 

 

 

 

 

I recommend letting the steaks rest a few minutes before you cut them. This is the perfect amount of time to lower the heat on that pan, throw on a little butter and quickly sauté up some asparagus to complete this steak and potato dish with a little asian flair. Who has two thumbs and really dug this meal? This guy:

Find @jaredmolten on Twitter #thatsmyman

Leave a comment

Filed under Recipes

Mustard and Herb Glazed Salmon

Some people like to eat healthy in the summertime because it’s beach season or whatever. I like to make eating healthy a game with cancer. I’m playing my hand, which is strong, so cancer’s going have to work hard to get me. With that said, I live in New York, so there’s no telling the amount of carcinogens that ravage me without me knowing. Because of this, I’m always upping the ante with cancer; my latest re-raise has been adding a serious amount of salmon to my diet. There is a lovely fish market in my neighborhood, so last weekend, we ventured in and purchased some fresh wild salmon. I also bought some yellow potatoes and some red potatoes, some shiitake mushrooms and asparagus for a side dish, which I had to start first for this meal:

Mix potatoes with olive oil, rosemary, thyme and sage. Then into a 450 degree oven.

After 20 minutes, add the mushrooms, then 10 minutes later, add the asparagus and garlic.

I rubbed the salmon with lemon, then topped it with a mixture of: 1 tsp olive oil, 1 tsp dijon mustard, 1 tsp whole grain mustard, 1/2 tsp rosemary, 1/2  tsp thyme, some breadcrumbs and a little parmesan cheese.

You can either take the side dish out or leave it in when you put the salmon in (depends on how well-done you like veggies), but the salmon goes in at the same temperature (450) for about 12-15 minutes. A little tip: just keep an eye on it, a minute or two can make or break the doneness of this delicate fish.

Top salmon with mustard, rosemary, thyme, breadcrumbs, and parmesan cheese (optional).

It’s silly that I captioned the photo “cheese (optional)” because everything on this blog is “optional.” I view all recipes as merely jumping off points, ripe for adjustments and modifications. I do hope you’ll view these recipes in a similar manner. Remember: Can’t nobody teach you how to do you; you just gotta do you.

Delicious + Healthy = WINNING!

Suck it, cancer.

2 Comments

Filed under Recipes

Homemade Whole Wheat Pizza

Last weekend, after some inspiration from friends of ours that this can indeed be done without a lot of fancy cooking equipment, we decided to make homemade pizza. This was partly inspired by the fact that my herbs are finally grown up enough to eat, so I used them to both make the sauce and to season the dough.

This was the first use of my lovely garden herbs!!

I made the sauce with onions, green peppers, garlic, oregano and basil.

 

 

 

 

 

 

 

 

 

 

I began by making the sauce, which was from a can of tomato sauce and half a can of tomato paste, to which I added onions, garlic, green peppers, oregano and basil. I let it simmer; the longer, the better.

Test the yeast in some warm sugary water.

I then mixed flour, salt, water, olive oil and yeast with some fresh herbs and garlic.

 

 

 

 

 

 

This was the scariest part for me and it turned out to be the simplest. If the yeast doesn’t get foamy in the water within 10 minutes, it’s dead, so try again. The recipe I used called for 2 cups of wheat flour and 1 cup of all-purpose flour, a tablespoon of olive oil, a pinch of salt, along with the water and yeast. I added some fresh herbs and garlic to the dough for extra yumsies.

Then cover it with a towel for 1 1/2 hours.

Roll the dough out on a clean, floured surface.

 

 

 

 

 

 

After about an hour and a half, the dough should double in size, indicating that it’s ready to be rolled out. You can make the crust as thin or as thick as you like. Me I like it thin, so we rolled it out tenderly and topped it up.

We did half Margherita and half Mediterranean.

We popped this baby into a 425 degree oven for 15 minutes and pizza came out the other side!

Homemade tomato sauce, fresh mozzarella and fresh basil from my garden.

Pesto, red onions, white onions, green hot peppers, red bell peppers, olive-marinated chicken and feta cheese.

 

 

 

 

 

 

 

 

 

 

I’m not one to toot my own horn, but for a couple of first timers making homemade pizza, this was a big victory… TOOT TOOT.

Leave a comment

Filed under Recipes

Queens Comfort – Treat Yo Self!

If you find yourself in New York on a quiet night that you’d like to add a little flavor to, I have to insist that you try Queens Comfort. No, this isn’t the first time I’ve written about this particular restaurant. Why am I writing again? Because… It’s… That… Good.

This little gem of Astoria sits right on 30th avenue and Steinway street, only 3 stops from 59th and Lex, Manhattanites! Well worth the trip for these:

Fried Green Tomatoes

Forever Freakin’, always representing.

We began our meal with the Fried Green Tomatoes, a southern favorite. These were crunchy and served piping hot with homemade lemon pepper ranch. Remember: It’s BYOB! So we B’d a snobby organic IPA, but covered it with a Freaker, lest the hipsters see us not drinking PBR. Jared was feeling extra country so he indulged in this hot mess, the “Ring of Fire” burger:

“Ring of Fire” Burger (with fried jalapeños and sriracha)

He asked for it medium rare and the server replied, “Okayyy, dude, I’ll write that on the ticket, but the kitchen sorta does its own thing, kaayyyy?” Jared says it was the best burger he’s ever had. Since for once we did not go halfsies on meals, I was elated to be free to order the one menu item I’ve had my eye on since my first visit to Queens Comfort, the Bacon Scallion Mac and Cheese:

Bacon Scallion Mac and Cheese — Voted #1 in NYC

Hot damn if this isn’t the best macaroni and cheese I’ve ever tasted (and New Yorkers agree)! If you’ll remember, on our last visit to Queens Comfort, we enjoyed a Meatloaf Mac and Cheese. It was delicious, but THIS mac and cheese was another level of yum. It’s not the kind of meal you can have every night, but if you’re feeling particularly indulgent, you simply cannot do better than this. Who’s been? What’s your favorite menu item?

3 Comments

Filed under Restaurants