Growing up I had an obsession with gangster movies. It started when I was like ten years old and my film buff of an uncle showed me Reservoir Dogs. When my parents picked me up from his house later that day and I started telling them my favorite lines from the too-grown-up-for-me movie I had just seen, they knew he had corrupted me. My parents were pretty bummed that I now wanted to trade in my Disney princesses for mob dudes, but I’m happy they let me watch all the shoot-’em-up movies I wanted. It made me a more well rounded child, I think.
So, When I used to think of gnocchi, my brain would first think of The Godfather 3, which, by the way, never see. Truly awful. It was the world’s first introduction to Sofia Coppola. She was sitting on a table in a velvet black dress, looking drop dead gorgeous, rolling gnocchi. While the movie was a total bust and super sad because it could’ve been good, the gnocchi scene is still one of my favorite food scenes.
If you’ve ever made gnocchi, it’s hardly diffcult, but much like pupusas, it’s very touch and feel. And I do think making it for the first time might be a little intimidating, so I figured doing a little how to on making gnocchi might be helpful.
How to Soften Hard Brown Sugar is a step-by-step tutorial on softening brown sugar. Duh. Have you ever gone to your pantry wanting to make cookies and then realize that the brown sugar is totally hard? It’s such a bummer.
In the first season of Felicity (yes, I’m re-watching it right now AND loving it), Ben Covington (Scott Speedman) says that everyone is good at three things. Three things! So, I asked myself: What three things am I good at?! I thought long and hard about these answers; here they are:
1. I’m a good daughter. I call my parents, include them in my life (despite us living across the country from one another), I listen to them, and make time them. Because, as I’ve learned over the years, all parents really want is time.
2. I’m a really good girlfriend. And a really really bad ex-girlfriend. Like, I might throw out your clothes/DVDs/electronic equipment that you leave at my house. Might. Whatevs!
3. I’m a very good biscuit creator/dreamer/taster/eater. I wasn’t born this way. No. My talent for making biscuits comes from just straight obsession. No talent needed, just facts and a few tips and tricks.
My love for biscuits is well documented on this here corner of the internet that is A Cozy Kitchen, but I wasn’t always good at making them. I actually remember making my first batch of biscuits in college and remember them being flat, sort of bland and dry. Now, they’re tall, flaky, buttery and kind of amazing.
I dig it in my desserts, pancakes, drinks – with or without a lil’ alcohol. I kinda like it a whole lot.
And I’m pretty sure it didn’t even start with me eating coconut one day and loving it; but actually began with that scene in ‘It’s a Wonderful Life’ when Young Mary tells Young George that she doesn’t like coconut, and him totally appalled at such an ignorant statement, retorts with, “Say brainless, don’tchu know where coconuts come from?” He tells her how they come from Tahiti and the Fiji Islands, and goes on about how when he grows up he’s gonna go exploring and travel the world and go to islands that no one in Bedford Falls had ever even dreamed could exist. And with that nerdy response about coconuts, Young Mary falls in love. If I remember correctly she even whispers her sentiments for him in his “deaf” ear. I think–as a nine-year old in my Christmas PJs–I fell in love with him a little, too.
So yeah, basically the whole reason I love coconut–and this blog post exists–is thanks to Young George Bailey.
I think we should start with the most annoying thing about handling a young coconuts: opening it…
Holiday season means a few things: parties, presents, stress..and glitter. Yes, glitter. I’m pretty sure by now you know I love nail polish, and I love glitter nail polish even more. Soooo, I figured I’d show you a few ways to make your nails dazzle (a little more) this holiday season. Here are my three favorite ways: