Want to know something sick? I love Mondays. After I had my baby and went back to work, two years ago, my husband and I started having Monday night dinners with two other couples. It’s usually at our home, and there are often vegetarian/no pork/no gluten rules. I actually look forward to Monday nights as much as I look forward to the weekend. Not kidding, I almost run out of the newsroom Monday evenings to get home faster.The food is always fabulous, but the company is even better. Last year we made these pumpkin waffles, they were so good we made them again last night.
Archives: October 2011
Sweet Friends (and Food!)
Spooktacular Spaghetti
Did I tell you I’m crazy for Halloween? Which means I’ll find any excuse to incorporate it into my food. So I was sooo super-stoked when I found the coolest Halloween pasta ever:Black and orange spaghetti. The orange gets its color from chili peppers and the black color comes from cuttle fish ink. They’re both wheat semolina pastas. The orange pasta has a bit of a spicy flavor, but the black pasta, (which I thought would be salty) tasted plain, (although it was still very good and massively long). My friend Julia made this ridiculously good pasta sauce to go with it. And, of course, we ate it while carving our pumpkins. It’s kind of expensive, the orange pasta was $8.50 and the black pasta was $9 at Anzilotti’s Tuscan Market. Do you make Halloween dinners or is it just me?
Filming ‘Frozen Ground’
Stalker confession: I love any movie that stars Nicolas Cage. So when I heard shooting on the movie “Frozen Ground” was shooting on Muldoon Road, I stopped by. The movie is about serial killer Robert Hansen. Hansen owned a bakery in Anchorage and was convicted in 1984 of killing 17 women and raping another 30 over a 12 year time period. He got a 461 year sentence and is in prison in Seward. John Cusack is playing Hansen and Cage is playing a cop in the movie. Now that you know the dark story, I’ll let you in on what this has to do with food. Paris Bakery and Cafe was converted to look like Hansen’s old bakery. Outside there was an old cop squad car, and the building beside the bakery now looks like a dollar shop. I’m a big fan of Paris Bakery and I tried to get inside to see what the set looks like, I got shot down. I guess I”ll have to wait for the movie. I couldn’t help but wonder who would be making the pastries that would be featured in the movie. Here’s a little photo gallery by myself and Carolyn Hall-Jensen:
Saying Good-bye to Summer
It finally happened. There was a layer of frost covering my car windows this morning. For me, that means it’s time to make soup.
I used up the last of the fresh carrots, celery and onions. I chopped an old baguette into slices and made croutons. I let the pot simmer and then ate.
How do you make soup? I’m always interested in new ideas.
Feeling Greatful
Do you ever look at your life and think you should be more grateful? I had one of those moments today. I was working on a story about the Downtown Soup Kitchen.
I watched as the volunteer staff made taco soup and salmon sandwiches for lunch.
They had two huge pots full of bubbling soup stirred with a ridiculously big spoon. The cook tossed in a little bit of everything. She called it ‘freezer food,’ as in whatever you have in the freezer you throw in the pot.
It had corn, beans, onions, tomatoes and little hash browns slivers. They served it in styrofoam cups with plastic white spoons. I tried a cup standing in line next to a man waiting to take a shower. I loved it, it was just what I needed. I couldn’t help but think that tonight I’ll go home to my little home, with my beautiful family and not worry about where my next meal comes from. Not everyone can say that.
Cool Co-Workers
I was super busy the other day when one of the photographers I work with came over and asked me for the keys to my Subaru. He told me he wanted to put some collards in the back of my car. I forgot about the collards until I got home that night.
Can you believe these!?!Two trash bags full, bigger than a pug!
There was also a dozen freshly laid eggs that had the brightest, almost orange, yolks.
Thank you Phil, you are too kind.
Seeing Green
Happy PFD Day! Alaska Cake Studio celebrated the day with pistachio cheesecake cupcakes.
I bought them because my little girl is crazy about green and I can’t wait to show her these.
Potato Power
Maybe no one will be impressed, but I grew these myself and I’m proud.
Pink, yellow and purple potatoes the size of a quarter.
Don’t Tell Anyone. Best. Secret. Ever.
I almost hate to reveal this to you, but, I’m hoping karma will repay me for what I’m about to tell you. I have found the best brunch secret in Anchorage. Lean in, closer, closer. It’s Ginger. I know, right!? Who knew?! It’s one of the most gorgeous restaurants in town, but I usually only think of it for cocktails with dinner. Then we tried it for brunch. It was practically empty. I’m not exaggerating. We went this past weekend and we were one, of only two tables with patrons. The menu is insanely wonderful, but I want to tell you about my two favorites: Deep fried chicken with waffle skewers AND the biscuits and gravy.
There are two poached eggs hidden under that glorious pile of sausage gravy. Both have purple potatoes as sides. Please, go, eat, try it, but let’s just keep this between us we don’t want the place to get too crowded.
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