Podcast

Brandon and I have started a podcast for the G33k-e.com website. So far we have done two episodes. In the latest one we have our first special guest, A. Lee Martinez! Lee is one of my favorite authors and his most recent novel, "Emperor Mollusk Versus the Sinister Brain" was released March 5.

Here is a photo of me trying to finish Emperor Mollusk on the tram at Disneyland. Yes, it was that good :)

Look at my awesome Emperor Mollusk T-Shirt, designed by Lee himself!

Check out G33k-e.com and please give our podcast a listen.

Broccoli Cheese Soup: Now With Potato and Bacon!

A week or so ago, I was catching up on my Pioneer Woman episodes off of my DVR. In one of the episodes Ree made Broccoli Cheese soup. It looked so delicous! I was very excited to make this, as I have finally gotten the husband to eat soup, which he always claimed to dislike. The White Bean and Collard Green soup I made was the first one he really enjoyed.

Anyway, I decided to scale Ree's soup down, mainly because I did not want to buy as much milk/half and half as the recipe called for. I was also not toally certain that my pot would be big enough for the whole recipe (it would have been fine.) Turns out that this soup is so yummy that I wish I had made a whole batch so I had more to freeze for later. Oh well.

I also made some changes in the form of additions to the soup. The husband and I love bacon, and it goes so well with broccoli and cheese. I also like to add potatoes to soup to make them a little more hearty. Thirdly, I used only whole milk because I was on a budget and it was cheaper to buy three cups of milk than to buy milk and half and half. Aside from that, the recipe is the same.

Before I give you the recipe, here is a shot of my lovely soup in my homemade bread bowl:

Ingredients

Approximately 3 strips of bacon*

1/2 and onion, diced

3-4 Tbsp Butter

Almost 1/3 cup flour

3 Cups Whole Milk

2 Heads Broccoli florets, chopped

2 Potatoes, cubed**

1 1/2 Cups Sharp Cheddar Cheese

Salt and Pepper to taste

In a large pot (I used a 7 quart stock pot) cook bacon over medium heat until crisp. Place on paper towels to drain.

Add the butter, melt, then add the onions.

Cook for 3-4 minutes, or until translucent.

Sprinkle the flour over the pot and stir. Cook for at least one more minute until thickened.

Pour in the milk and stir to combine.

Add in potatoes and broccoli, stir.

Turn stove to low, cover, and simmer for 20-30 minutes*** or until vegetables are tender

In the last 10 minutes or so, add the bacon back to the pot

Add cheese and stir until melted. Taste and add salt and pepper.

Ladle into bowls or hollowed out rolls.

*I bought bacon ends from Albertson's so I cannot give an exact amount of bacon

**I used red potatoes and they were only ok. I would suggest white potatoes

***My potatoes took forever to cook (one of the reasons I would not use them again,) just keep checking your vegetables for doneness

Albertson's had this bread called "Mini Boules" looks about what restaurants use for bread bowls so I bought them. they were very tasty, but I think it made it too much food. I might use Kaiser rolls next time so as not to have any waste.

I will leave you with a close up of this delicious soup and hope you will all make it in the near future!

Strategicon

It's Wednesday and I am finally mostly recovered from this past weekend' s convention. Strategicon held Orccon 2012 February 17-20. I took a ton of photos and am working on my article on the convention for G33k-e.com. I will certainly let you know when the article is posted. I will also be doing a blog post about the convention, which will include more photos than the article and let you know what games I played and how great of a weekend I had :) Talk to you again soon!

A Nagging Observation

Do you show people you care with food? I certainly do. We have friends over and I want to cook them dinner. Friend's having a hard day, I want to bring them cookies. But...I have this issue. Maybe issue is too strong a word, I am not bothered by it, merely curious. I love taking care of people (not the issue.) I love feeling like I am making someone else feel better. If you are my friend, and you are hurting, I just want to give you a big hug. I love knowing that people find comfort in the food I give them.

Here is the "issue": I love my female friends, I really do, but show me a male friend who is hurting and I am overcome with a wanting to make it all better. I'm like a mother hen. I want to hug them, give them cookies, anything to help. I don't know if this is because I am a heterosexual female, or something else. Is it some sort of biological need that I have? No idea. Is it an unconscious desire for affirmation that I am a good person? No idea, but if this was so, why would I not feel the same way when my female friends need comfort?

Or, is this a result of years of living and socializing with testosterone? I have two younger brothers, most of my friends are male (this is not new, in elementary school I had almost all male friends,) I spent over two years almost every day at a game store where most of the patrons were male, most of my roommates have been male. The first roommates I had (including my husband) I was fiercely protective of, they were my boys and it was my job to take care of them.

I know plenty of women, but more of them are acquaintances than friends. And I would do everything in my power to help them, or comfort them, but the interaction for me is different.

I am very interested to hear any and all thoughts on this...issue...observation...whatever it is.

Red Because of Lots of Food Coloring Cake

It's almost Valentine's Day, and you know what that means-Red Velvet EVERYTHING! Red velvet cakes, red velvet cupcakes, red velvet pancakes...you see my point. I have never been a fan of red velvet. Semi-chocolate cake? Boring. I don't much care for regular chocolate most of the time, because it is always so one note: chocolate cake with fudge frosting. There's no variation, no contrasting flavors.

Anywho, I have tried red velvet cake several times and never seen what all the fuss is about. When I put the word out to the internets in the form of Facebook, I got several responses. Some love red velvet, some, like me, don't understand what is so great about it. One friend gave me her recipe for real Appalachian red velvet cake. I think I should give it a go and see if I really don't like it, or if I have just had inferior red velvet cakes in the past. When I do, I will post the recipe and photos here and give my verdict on the subject.

Til we meet again!

On Why Plays are Awesome

Friday night I got to meet Jim Beaver for a second time. For those of you not aware of this wonderful actor, Jim is known most for his role as Bobby Singer on the CW's Supernatural, and Whitney Ellsworth on HBO's Deadwood. The best part of these meetings (besides meeting Jim, obviously) was the fact that I did not have to pay premium prices to get into a convention. No, instead I went to plays.

A few weeks ago Jim mentioned on his Twitter that he was directing a play reading. It sounded interesting and my friend asked if we wanted to go. I figured, why not? The reading was free, as it was at the stage of not really being a play yet, so that helped. The ability to interact with Jim in a normal setting was a big plus to me, as fandoms tend to drive me crazy.

The reading was for a two act play called A Season for Vivaldi. The audience had the job of writing notes about the play so that the playwright could have a chance to see how we responded to it and take in any criticism we had. The writing and acting at this reading was superb! The play had plenty of wit, humor, and real emotion. Sadly, the playwright recently died (he was 83,) so now there is no word on whether or not this play will ever get made.

After the reading, my husband, my friend, and I waited around and had a chance to talk to Jim about the performances and other such things. Let me tell you, this man is quite the gentleman! He was so nice to us and let me take a photo with him (instead of paying stupid convention prices for a photo op!)

I had so much fun at this event that I could not wait to go to more plays. Then, shortly after the reading, Jim mentioned he would be doing a short run in Madame Butterfly. As soon as I read this I asked my friend if we were going to go, and she immediately responded that we were.

Friday the three of us set off to Glendale to see Madame Butterfly. None of us had ever seen the play or the opera before so we didn't really know what to expect. The theater was very small, maybe forty seats? And the "stage" was pretty much just the floor 2 1/2 feet in front of us in the front row. I was terribly excited by this, as I love to be up close at any show.

Some information on Madame Butterfly: The opera with which we are most familiar (at least by name) is based off a one act play, of which we were to see tonight. The basics of the plot are: A Japanese woman is waiting patiently for the American Naval Lieutenant whom she wed some months before. He had told her that he would return when the robins begin nesting again. We find out that she has had a child with this man and when he does return we discover he has a new, American wife.

All of the actors did a wonderful job. The play was both funny and sad. I, for one, was riveted. After the show we all had a chance to mingle with the actors, and the playhouse provided some snacks in the chip and dip, crackers and cheese range. It is so nice to be reminded that actors are regular people, just like us. We stood and talked with Jim for a while (I think we were among the only people there who had come specifically to see him,) told him how much we enjoyed the performance. Before we left I asked for a second photo, the one from the reading was very dark. Never once did he seem to busy or important not to talk and interact with us.

All in all, these past two play goings made me realize how much I love plays. I used to go fairly often as a child and always had a good time. I want to thank Jim for giving me a reason to go see plays again!

Michael Symon's Collard Greens and White Bean Soup (Sort of)

Yes, I know in my last post I said I was hoping to blog more. I'm a bad blogger, sorry :( It has been more than five months since I last wrote a post. Before I get to the recipe I guess so updates are in order.

First, Santa Cruz is no longer my destination for completing my degree. I know, it sounded so great. Eventually I realized I really did not want to move 600 miles away from my friends and family. I have since applied to Cal State Northridge and expect to start in the fall.

Second, I still need to move. Some of this issues that I did not go into last time are no longer a problem, but living here is still stressful and aggravating. We are hoping to move with some friends who are in a similar situation and also need to move.

Third, I have updated my deviantART page and am now a semi-active member of that community again. I would hope that you all would take a look at my art. Some is good, some is eh, and some I don't know what I was thinking ;)

 

Now for the recipe. Have any of you been watching ABC's The Chew? It is the only daytime talkshow that I watch and I love it so much! For those of you who have yet to see it, the show has five hosts: Iron Chefs Michael Symon and Mario Batali, Clinton Kelly from TLC's What Not to Wear, Top Chef fan favorite Carla Hall, and Daphne Oz, daughter of Dr. Oz. Together they talk about what is going on in the food world, offer up so fashion and healthy living tips, and cooks amazing food! Check it out Monday through Friday at 12pm Pacific time.

The most recent recipe that I made from The Chew is Michael Symon's Collard Greens and White Bean Soup. Now, Brandon doesn't like collard greens so instead I used wild arugula. Then I decided it could use a few more vegetables so I added heirloom carrots and white potatoes. The original recipe calls for 12 cups of chicken stock. Originally the soup was suposed to be simmering for an hour to cook the dry beans. I used only canned beans and the potaotes didn't take that long so I only used 10 cups of stock. I also love sage so I threw some of that in the simmering soup as well. Oh, and I added cayenne pepper and chili powder. I think it is offically MY soup recipe and not HIS soup recipe at this point. The recipe that follows is my recipe, please check out thechew.com for Michael Symon's recipe.

 

Sausage and Arugula Soup

Ingredients:

1/4 cup Olive oil

1 1/2 yellow onions, diced finely

3/4 pound sausage (any kind, but I used Argentinian) casings removed and crumbled

1 teaspoon Red Pepper flakes

3 large heirloom carrots (I used 1 yellow, 1 purple, and 1 light orange)

4 large white potaotes

10 cups low sodium chicken broth

1 small bunch of sage

1 1/2 teaspoons salt

Pepper to taste

1/2 teaspoon each, chili powder and cayenne pepper

2 cans cannellini beans

8 cups wild arugula

 

In a medium stock pot, add the olive oil. When the oil is hot, add the onion and a pinch of salt. Cook until soft, about 3 minutes.

Add the sausage and red pepper flakes and cook until the sausage is no longer pink.

While the sausage is cooking, chop the carrots and potatoes. Small pieces will cook more quickly and be easier to eat.

Add the vegetables, spices, sage and chicken broth. Bring to a boil and then reduce to a simmer.

Simmer until the potaotes are tender, about forty minutes.

Add the beans and simmer another twenty minutes.

Add the arugula and simmer for ten more minutes.

Test your seasoning and adjust with salt or pepper.

 

Serve with freshly grated parmasan cheese and some qualty french bread.

Here is a photo of the finished product.

 

This soup does take quite a bit of time to make, so it is not best for a busy night, but it does make a whole lot of soup, so feel free to make it on a weekend and freeze most of it for a later date!