The weather right now in Los Angeles is cool and drafty and every pink bush, tree and flower has decided it’s time for its debut (evidence here). I’m headed to New York at the end of this week and decided to take a gaze over at the ol’ weather channel, thinking, hoping, expecting for temperatures to be very Spring-like. You know, 50s and 60s. Umm…New York is gonna be crazy cold. (Not polar vortex cold but you know…) I’m staying with my friend Tre, and I have plans to make him a big pot of soup in his barely-stocked kitchen. This recipe doesn’t require much. Just a pot and a blender, warm socks and some hope that Spring is so very close.
This recipe is a part of McCormick’s Go4Gourmet challenge. It goes like this: McCormick sent me a box of three ingredients (in this case it was their California garlic powder, chicken stock, and basmati rice) and I used these ingredients, plus any root vegetable of my choosing to create a recipe. These are the results!
Did you ever have a chia pet as a kid? Every. single. visit. to the drug store, CVS, consisted of me trying to scheme my way into getting my mother to buy one.
It was those commercials, man! They were so convincing. In case you’re unfamiliar with chia pets, they were the plant of the early 90s that was all up on the television. The kit included a pottery shaped animal, like a dog or a cat or a pig, and chia seeds. You smothered the chia seeds with water?—I didn’t have one so I’m unsure—onto the pottery animal and overnight you’d have a whole plant! It was magic. The commercials showed this rapid growth in a time lapse that made my 8-year old self go, “oooooo!”
Now some twenty years later, they’re in this smoothie.
You know, those trust falls you supposedly did at summer camp with people you only knew for three days.
Why would I trust someone I barely know to catch me?! Whatever. Actually, I went to summer camp and never did trust falls. But movies tell me that’s what kids did during summer camp so I dunno…
I did, however, go to a tennis summer camp in the mountains of California and for some crazy reason we were allowed to drive jet skis by ourselves at age nine. Age nine!!!
Back to curry in cookies.
This cookie is cool and weird and spicy and sweet.
I get a lot of good inspiration and ideas from all of the ice cream I eat. A few months ago I had chocolate soft serve ice cream with coconut curried flakes (Instagram evidence: here) on top. The combination was unreal, interesting and when I thought about it, made total sense. Curry and coconut go together in a savory way so naturally. And chocolate is a no-brainer of a pairing with coconut, so putting them all together just works! I turned that weirdo ice cream combination into a delicious weirdo combination of a cookie.
Growing up, I was a total tomboy who had to be bribed with candy to wear dresses, or fancy shoes, or anything remotely girly. And even now, I wouldn’t consider myself a super girly-girl. But every now and then, I totally give in and embrace it. Case in point: Thursday night a friend scored tickets to the Twilight premiere, and yes I’m going. I have this weird love/hate thing with the Twilight series and am sort of excited to laugh my way through the movie. I’ll be doing what any normal person would do at the premiere: tweeting pictures, of course. So if I end up getting tackled by some security dude, I’ll just blame it on all of you…
Back to cupcakes…these things taste down-right pretty; they’re baby pink, paired with cream cheese frosting, and topped with shredded coconut. Try them. Embrace your girliness for gosh sakes, even if you’re a dude. Trust me–they’re worth it.
Here are a few other girly things I’m loving right now…