Wednesday, February 29, 2012

indie food and wine

with the birth of a casual cozy cafe with local 
ingredients and a juilliard discount
that serves brussel sprouts and squash soup
and that is located in the butt region of the lincoln
comes the answer to every question that arises
when there's an elite event happening in tully,
or when you want yummy, trendy food before work or a concert.
{assuming you simply didn't dress for the lincoln that morning.
yes, that's why.}
is my new favorite.
it is not perfect. my soup is sometimes lukewarm.
but it is the mature version of the steak n shake from my past life as a teenager:
the regular, familiar eatery where everyone knows everyone
and there are booths and you can sit for hours and talk about the meaning of life or gossip.


Tuesday, February 28, 2012


if, like me, you're a messy bean and don't have a big art project table and sometimes find yourself longing for infinite amounts of ric-rac, you should probably enter this giveaway.
it is for a digital scrapbooking software called
there are lots of pretty fonts and stickers and backgrounds to choose from, and you don't even have to worry about getting glue all over your hands. which makes it easier to snack while you're creating.
to enter, do two things:
1. tell me your favorite cookie
2. go to the my memories site and 
pick your favorite kit or theme
and tell me what it is.
{winner will be chosen at random, regardless of their answers}

p.s. if you don't win or if you simply can't wait for the giveaway to end, you can get $10 off of the software with this code: STMMMS51567

Sunday, February 26, 2012

30 hours with mum.

20 of which were spent eating.
the other 10: in the theater or shopping for cookie cutters.
and, i don't even know why i asked, but the first words out of my mouth when she got to my apartment were why do you have that massive suitcase? you are only here until tomorrow. of course it was to carry the lemon cake and pumpkin bread and madeleine pan and makeup presents. of course.
{i can't wait to do that for my offspring!}
in true mum-visit fashion, 
i think we beat everyone at eating this weekend,
for what we ate included:
sandwiches from no. 7 sub + a hot ass pickle + stumptown
on a couch in the ace hotel lobby mixing with the cool hip crowd?
and broccoli on a sandwich = tasty yum yums
gnocchi x 3 + vanilla soda {!!} at esca
over a discussion of my new schnitzel and calf skin drum head business model. with rob and so much laughing.
not late night snackees at má pêche 
because their website is confusing and f that and i wanna cry about it but i was still full from esca so it kind of worked out.
cake + carbonara for breakfast at prune
after nearly having a conniption from seeing the line and then having the opposite of a conniption upon seeing that jusbit was holding our spot nearly at the front. yay!
english muffins with peach jam at sarabeth's
because cookie cutter shopping really does take a lot out of you.
and sarabeth's english muffins are so delightful.
it was such a lovely weekend.
i simply couldn't have asked for anything more
{except more belly space!}


Thursday, February 23, 2012

interview: conrad tao

 {classy conrad}
{kind of hipster conrad}

you may know conrad tao from the front page of itunes this week,
or from being the only classical musician on that forbes 30 under 30 list,
or from soloing with like every orchestra ever...
i still think of him as the toddler that played the 
mendelssohn violin concerto with our youth orchestra.
though he's twice the height now, he is still has that face, 
the super smiley one!
and i love running into him at juilliard because it reminds me of
all my fun youth orchestra times way back when.
here's a little interview with him:

tell us, preferably in another language, about the best taco you ever ate.
it was in an open storefront taqueria in mexico city; i can't remember the name of the place. all i remember was losing my arrachera virginity amidst a heavenly cornucopia of flavor. cilantro and raw onions (which i used to abhor) were in abundance. ahh. divinamente delicioso.

if you were forced to trade in your piano for enough of one flavor of pringle (or any other food) to fill the same amount of space in your home, which would you choose and why?
original. i don't mess around!!!

if your compositions were a restaurant, which would it be?
kefi--flawed, occasionally overindulgent, perpetually aiming for bold flavor, always well-intentioned.

what is your favorite thing to eat after a performance?
mcflurry, no contest. close second: a fat medium-rare burger with mushrooms and oodles of cheese. it can be room service or it can be a bison burger at proof on main in louisville.

thank you, conrad!!

{top photo credit: ruiming wang}

Wednesday, February 22, 2012

chicken sausage bánh mì buns

 on monday i went to the m2m and purchased a ton of those
plain frozen ready-to-be-steamed buns and for every meal
since then, i've put various things inside of them.
these buns are one of the things that reminds me of my grandparents,
because my grandma always nailed it when it came to stocking
up on steamed buns whenever a little me would visit her in california. 
 these buns take care of my everlasting craving for bánh mì
and sausage buns and steamed buns. and part of me thinks that
the comfort that they provide will reverse the abundance of grey
hairs that have lately been popping up on my head {frowny face}.

they're pretty basic to make... just put these things in a bun:
sausage {or i also had fried tofu-- very tasty!}
daikon + carrots tossed with vinegar + sugar + soy sauce
soy sauce
sesame oil
...and hot chinese mustard

omg so good.
scanwich that shit.
ima turn into a bun soon.
other things i plan to put in these buns:
ice cream
bunny rabbits
pb + j
taco things
lentil burgers


Tuesday, February 21, 2012

a post-show snackee

for the first 18 years of my life,
post-concert food meant:
steak 'n shake
home run inns with mum
nothing because nothing good was open...
*and now it is like*
let's pray there's not a long wait at the spotted pig 
so we can eat a chicken liver toast.
bone marrow and half-bottles at landmarc, now.
which is definitely among my top ten reasons why i love new york.
so the other night when i was starving my belly off after a show
jusbin and i went down to the village with the intention of
frozen yogurt or noodles or risotto or something,
but found ourselves on the hike to the spotted pig...
when i had a hunger meltdown at the foot of frankies 570.
kitchen open until 1am? how convenient.
excuse me as i push my nose up a little and tell you that 
butternut squash soup
and burrata
and a hot toddy
and a braised full artichoke
make the perfect midnight snackee.

Monday, February 20, 2012

i pretended to be a student last week when i subbed for lab orchestra.

and it kind of made me want to be a student again,
so i could count rests and draw pictures...
and wear ridiculous t-shirts on a daily basis...
and engage in 
food stand friday
with george and the like.
i could get student discounts,
have really long winter breaks,
and not feel bad about drinking instant coffee!
but then i'd have to move lots of instruments
and practice until midnight all the time,
and i wouldn't have my fun job things.
there would be no time to bake cakes or 
make casual appearances at that taco bon fire in bed-stuy...
so i think i'll keep my status as an alum,
wear pretty button downs and heels,
 and engage in food stand friday as i see fit.


Sunday, February 19, 2012

from the stage

at times in the show
i have to stand on the balcony
and watch the play unfolding below me.
no itching or coughing or biting my nails allowed.
just... stone-faced, watch the girl go crazy,
and do nothing about it {save for a dramatic waterphone note when she 
*spoiler-alert* faints}.
it's a really great way to experience the play
for like the first seven times.
but now it is like a random thoughtfest in my brain.
so in the unlikely chance that you've seen the show
and have looked up during the booby scene and thought:
gee, i wonder what waterphone girl is thinking right now,
here are some recent ones:
1. holy bejeezus guacamole i want a scrambled egg sandwich from
the australia dairy company.
3. all the different colors i am going to paint my nails once the run is over.

4. mia will be six soon!
5. that little fast repeating descending violin moment in the last track on the new punch brothers cd...
6. sometimes i feel more like myself when i am at my desk,
emailing, answering calls, writing, and interacting with people.
other times i feel more like myself when i am in my
little bubble, playing the waterphone and not talking.
7. hong kong, paris, california, israel, milan? marc jacobs,
hong kong, hong kong... pastrami...
*oh no oh no... here it comes... waterphone!!!*

Friday, February 17, 2012

winter, be gone

i'm ready for the sun,
the outdoor brunches,
my bike,
peter, bjorn, and john::arcade fire::mgmt,
my pretty mustard yellow spring jacket,
my birthday,
and ramps.
oh life, give me lemon season.

Wednesday, February 15, 2012


{two stoops on a stoop, with scarves and sunnies}
{foo + a new addition to the world!}
{11 fingers, 10 toes, a really fabulous nose}
{stoopie + jc}
sister stoopie and jc came for a little visit to meet
cordelia and to see the broken heart.
we ate macarons and brussel sprouts and cake,
and took a little visit to the brooklyn kitchen...
it was a ball!
i always have so much fun when they visit.
maybe, oh just maybe, they'll move here someday.

Tuesday, February 14, 2012


valentine's day is not for sexy lingerie, it is for cake!
because surely, it might be contradictory to have both?
this pink almond cake is a family tradition,
and traditionally stoopie eats half of the almond paste before
it goes into the cake batter, but this year i made it and
decorated it before it got to stoopie, so this one was extra tasty :-)
the key is to acquire as much pink and red shit that you can find.
not to h8 on myself, but screw this, i love red 40.
cake ingredients: 
  1 tablespoon butter (for pan) 
8 oz almond paste 
6 eggs - separated 
1 teaspoon vanilla 
1/2 teaspoon almond extract 
a pinch of salt 
1/2 cup sugar
1 teaspoon baking powder
1/2 cup flour {you can substitute this for 1/2 cup of almond flour,
for those gfgfs and gfbfs {gluten-free girlfriends and gluten-free boyfriends}}
topping ingredients:
  1 1/2 cups whipping cream
1/2 cup powdered sugar {i use a little less, as i don't want it too sweet}
a very generous splash of amaretto
chocolate hearts, candy hearts, gummy hearts, almond paste, red jimmies...

preheat oven to 350.  butter a round pan. beat almond paste and egg yolks really well. mix in vanilla and almond extract. beat egg whites and salt in another bowl until stiff peaks form, add sugar one tablespoon at a time. fold 1/3 of egg whites into almond paste mixture. gently fold in remaining whites.  combine baking powder and flour in another bowl...gently fold into mixture 2 tablespoons at a time, being careful not to deflate whites. pour into pan, bake until top is lightly browned and a knife inserted into center comes out clean {about 30 minutes}.
for topping, whip up the cream. blend in powdered sugar. blend in amaretto {drink some amaretto}. then unleash your inner ace of cake and have at it!
for the cake's hat, i simply kneaded food coloring into almond paste 
and then cut out a nice round disk.
then i realized that one chocolate heart is nary enough...
so i added an entire chocolate base and three more hearts.
this isn't usually part of the tradition... but i was compelled.
from bottom to top: 
chocolate + whipped cream + cake + almond paste + chocolate
and, ok, i should have just restrained myself and left it like this because it almost looks rather sophisticated, like a 22-year-old made it, no?
but there were red jimmies and gummy hearts just begging to be used,
so it turned into a molly-circa-1997 creation.
and miraculously, it survived the L train yesterday
so that i could share it with stoopie and friends!!
happy valentine's day, everyone!

Monday, February 13, 2012

opening night!

rehearsals are dunzo,
the show opened,
and i didn't even forget any of my lines*!!!
it was so fun and great, i just about cried.
but instead of crying i proceeded to eat 
so much steak
at the after party. omg what was i thinking.
*i don't have any lines
anyways, there are about a bigillion trillion more shows
in the run, so i hope all of my people can come!

Thursday, February 9, 2012

this cat

this cat has been sitting in my flagged photos folder
for weeks now, staring at me like i just burped.
he is a handsome little cat, no?
it should be known that i've nary been a cat person,
but after living in the city for five years
i understand why people get cats and not dogs.
it's because what if you find yourself on the l.e.s.
and someone says let's close out dba?
you know?
so i've grown to tolerate them... but still: cats would eat you if
they could, is what i heard on the internet or something. 

Wednesday, February 8, 2012

{recently et}

udon @ spring {what i ate on my one night off}
oh just getting into the spirit of things!
a crisp morning is an oatmeal morning.
a post-rehearsal midnight tamale.
which wouldn't have made me feel so barfy had it not
been preceded by a slice of two boots pizza.
after school special + celery soda @ joe dough
fried baloney + dijon + chips = totally aggressive.
not pictured: all the individually wrapped things i've resorted to.
it's been so much quick eating and food wrapped in foil these days.
i love working on the show, but i can't wait to have my evenings
free again, when i'll be able to stand over the stove for hours
and make something saucy and unbelievable that makes my apartment
smell like the angels farted.

Tuesday, February 7, 2012

the broken heart

in five days i will make my off-broadway debut,
and i am absolutely smitten about it!
i am the musician in john ford's the broken heart.
it is a super dark and scary play... one of those things where everyone gets sad and dies and bleeds black blood.
it is exactly the opposite of anything i'd attend on my own, but after seeing the work that has gone into this production, and really really getting to know the play, i have this new wild appreciation for 17th century dramas.
all of the actors and production people are so talented and awesome and they have made the zillions of rehearsal hours go by easy as pie. 
i am a little nervous about having to stay out past my bedtime every day for the next month, but i'm confident it will be worth it!

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