This blog is a place for wives, girlfriends, significant others, and anyone else stuck to a chef to come together and chirp to each other about how to deal with the nonsense that goes along with being the wife of a chef. I was struggling to live with a ghost of a husband who I never saw until I met two other chefs' wives that saved me. It was then that I realized there must be more who need love and support too, right? Hilary, First Lady Desperate Chefs'Wives instagram @hilarya25
Tuesday, December 30, 2008
Sunday, December 28, 2008
Sunday, December 21, 2008
The Deal of the Recession
Any major deals this season?
I love http://www.gifts.com/ for great ideas!! I usually find their good ideas on another site for cheaper, but it's a great place to start for some inspiration.
Saturday, December 20, 2008
With our stale economy and the pressure of the holidays on food service workers, my generous chef decided to buy gifts for his kitchen staff. This act of kindness blew me away. My husband generally isn't this giving. Now, that may sound like an insult to you, but I certainly don't mean it that way. It's not right or wrong, but it's just the way it is. And isn't it perfect that he ended up with me because I seem to worry about everyone else and forget about myself.
Thursday, December 18, 2008
Here I Am
Tuesday is the last day of school before break and I'm driving out to Ohio that day.
"...Oh, there's no place like home for the holidays..."
What is everyone else doing to celebrate? My chef is working of course, but that's my life and its okay that way.
Thursday, December 11, 2008
Jean-Georges Shares Christmas Love/Holiday Deals
Wednesday, December 10, 2008
BUT I'd also like to plead my case for that coveted spot on the nice list. I donated (and shopped at) the Goodwill. I drove carefully all year. I saved my cat's life. (The other one, not the one I hit.) I voted. I conserved energy. The fake codes I told you about were for pictures books for my students. I wore sunscreen. I flossed, a lot. I used moisturizer daily. I worked really hard at speaking with Non-Violent Communication. I went to all the PTA meetings. (so far). I teach kids!
I think the good outweighs the bad and I'd like you to consider the following gifts.
1. A safe trip home to Ohio.
2. A new ironing board and iron.
2. The Miss Sixty purple coat at Macy's.
3. More of my chef!!!
Sunday, December 7, 2008
I had an opportunity to talk with my chef and it seems things aren't as bad as I imagine. We'll work together to plan smaller meals. No biggie. But I am starting to turn into a nagging wife. I'm only 25! Perhaps being married to a chef doubles the age rate of a marriages. Young guys like our men are supposed to be go-getters and it seems they're already started to get burned out. I'll keep an eye out on things.
Saturday, December 6, 2008
Too Much Food
Disclaimer: If you're a chef you just heard:"My chef is completely normal."
AHH! I don't know what to do anymore. All I see in the future is a home and a kid. And there is no way that we are going to be able to get those things before 2038 unless we save. Yes, we put away money each month, but sometimes I just don't think it's enough.
I'm so tired of hearing that we NEED to eat at all the new (expensive) restaurants for "research". Yea, f-ing right. And it's not only restaurants; we spend way too much money for two people at the grocery store. We shop together on Sundays and Erik makes a big meal that night that lasts for a few days. However, after the first day, Erik won't eat any. All of the sudden Tuesday rolls around and he's making a pizza, or buying gyros, or stopping at the taco truck. I don't care what we do. But at least we shouldn't be buying food times two! Fine, eat at the taco truck, but then we shouldn't be buying so much food that we end up WASTING. I hate to sounds cliche but there are people in the world who would kill for some leftovers.
In case you can't tell by my CAPITAL LETTERS, I am super annoyed and enraged right now. I never buy coffee before work, I never get food from a taco truck, and I certainly never order in like the rest of the staff does on Fridays. That too makes it hard for me to watch Erik spend money on things that we could just make at home. If he wanted tacos so bad, why didn't we just make them on Sunday night. Or, instead of making one big meal, why not make one small meal? Then at least if I'm the only one eating it-it won't go to waste. I'm pretty sure 6 quarts of chicken soup is too much for one person.
After a semi-fight over the phone last night my Sunday meals were taken away from me. Cry me a river. I may not be a fancy chef, but I can certainly make my own dinner. And I'll be looking forward to it from now on. Plus I'll be doing all the grocery shopping around here. There is no way I'm letting him ruin our finances after I've been pinching pennies for the last four years. NO WAY.
Tuesday, December 2, 2008
It seems as though the subject of moving is quite serious and surprisingly important to chefswives. After all, the success of their careers is oftentimes dictated by the city they live in. And you know they can't live without us. I'm not sure if anyone besides me would be willing to share their feelings of resentment towards their chefs for "making them" move.
I know I suffered the first year I live in NY. I hated it here. I hated being far from my family, I hated having not a single friend AND being left alone each night that Erik was working the line. "Why did I move here?...This is all his fault....I'm miserable". Oh yeah, I had some deep resentment, and I still do. I'd like to think that if Erik's job wasn't restraining him to NYC that we'd live on a small 15 acre farm outside of Columbus, Ohio. We'd spend long weekend with my family, host wiener roasts and canoe trips. The state of my dream life, though vivid, is still a dream.
I the end, I love where we live now and I'm pleased with my decisions to move to NY with Erik. Being married to a chef comes with so many things, one of them being a one way ticket to WhereHeWantsToLive-ville.
Knowing all of the heartache I suffered the first year out here I don't think I'd change a thing. And tomorrow if Jean-Georges offered Erik a job in Europe, I'd go. In a heartbeat.
Don't forget to answer the poll on the right.
Saturday, November 29, 2008
Hello all...I am not married to a chef (cook, as it were), but I am in a
very serious relationship with one. He's currently working in Vegas (while I'm
still in Chicago) and was planning on being back in August, but after three
months he had a wonderful opportunity: they brought in people from Europe and
had him interview with them. On the spot he had to whip up a four course meal,
etc. and blew them away. Now they're setting him up for some place in Europe (we
still don't even have the full details) and it sounds like they want him there
sometime after the first of January.
I guess I'm just looking for some guidance in this. I'm a very family
oriented person, and I'm very close with mine, but I don't know if I should try
to go with him or if its better to end things here. We've only just started
talking about it, and I know he's going to take this opportunity which I do not
blame him for, it's amazing. But we're not quite at the marriage stage yet, and
now that I'm reading some of what these women go through with families... being
in the one I was in, I don't know if I could handle it. I want kids, and so does
he, but I never wanted to be a single mom and it sounds as if that's what I'd be
in line for.I guess I'm just looking for some advice on making this extremely
difficult decision. Some perspective from people who have been there.
SK - Chicago
My advice: TALK! Talk to him! Is this the type of man you want to be with forever? Would you be willing to move? Willing to visit? Willing to live without him. Having a chef boyfriend who lives in Europe isn't all that much worse than living in the same home as one. But of course, it's also much, much diffferent. If you're not completely committed to long distance phone calls at odd hours in the night, no dating, no sex, and no person-to-person companionship, then it might be time to say good-bye.
Apple Confit Update
Let me know how yours turn out!
Here is the full Apple Confit (said "confee") Recipe:
2 cups sugar
15 Granny Smith apples
1. Melt 1 cup sugar in a saute pan over medium heat, stirring only occasionally, until it bubbles and turns golden brown. Immediately pour it into a standard 9x5-inch loaf pan, or a 3-inch deep, 9-inch round cake pan. Swirl the melted sugar around so that it coats the bottom, and set it aside. It will harden while you prepare the oranges and apples.
2. Use a zester to remove the orange zest in long, thin strips. Place the zest in a saucepan with water to cover. Bring to a boil, then cook for 1 minute. Drain, then refresh under cold running water for a minute or two. Drain again.
3. Peel the apples, then halve and core them. Cut them by hand or with a mandoline into even sliches about 1/8 inch thick; keep the slices neatly stacked.
4. Using only flat pieces (discard the rounded ends), place a layer of apples neatly in the bottom of the loaf pan. cover with another layer, keeping the layers as level as possible, and pressing down to event them out. Sprinkle with a bit of the remaining 1 cup sugar, then some of the zest. Repeat, adding sugar and zest every 2 or 3 layers.
5. When you get to the top of the pan, keep the lines straight and continue to build layers beyond the top, going about 3 or 4 inches above the pan. Cover the top with plastic, then wrap the whole pan in aluminum foil. Place it in a shallow tray - it will drip - and refrigerate at least overnight, preferably for 24 hours.
6. Drain the juice from the tray (you may reserve it for sorbet or other uses), then unwrap the pan. Drain the excess liquid, then wrap the pan in a double layer of aluminum foil. Place the pan in a large, deep roasting pan, and fill the roating pan with water halfway up the sides of the loaf pan. Bake at 300 degrees fahrenheit for 5 hours, then check: The confit is done when all the apple slices are dark brown, it has shurnk to fill only about 3/4 of the mold, and a thin-bladed knife pierces it easily. Cooking time is usually between 5 and 6.5 hours; check and replenish the water bath (use boiling water) as necessary.
7. Unwrap the confit, cool, then chill for several hours, up to 2 days. Slice thinly and serve.
Wednesday, November 26, 2008
Top Ten Things I'm Thankful For:
1. My husband. Erik is my best friend and I'm not just saying that. For the longest time it's been just us, and I like it that way.
2. Family. They drive me crazy in the best way. No one in the world makes me laugh as hard as my sisters-which usually involves laughing at my mom. Aunts, uncles, cousins, brothers, sisters and parents make my life uniquely complete.
3. Teaching. If there were no teaching I would be poor and lonely with too much time on my hands. Besides that, all those mushy emotional rewards are great too.
4. The Internet. The glory of the Internet-someone should write some sonnets about it. I could not live without it. Take my phone, my car, my chapstick, but I cannot live without Google.
5. Jersey City. The best city in the world, for me, for now. This place has given me a home when I had nothing. I'm committed to this place and I like that.
6. Bravery. I never knew I was brave, but I am. So I guess I owe some of that to bravery itself.
7. Equal Rights. Fairness is cool!
8. I Love Lucy. Funny, comforting, and safe. You can't go wrong with Lucy.
9. Toothbrushes. Do I really need to explain?
10. Lotion. Winter is killer on skin and without lotion I'd have to use every muscle I have just to stretch my face to speak.
Thank you, too for reading and supporting my blog! I love you!
JGV on Regis and Kelly
I'm off to a Balloon Party tonight to watch the Macy's Thanksgiving Parade balloons get inflated. It's a creative party theme and I'm really looking forward to it.
Happy Thanksgiving, All!!
Tuesday, November 25, 2008
Chef Mumbles...Only Worse
Last night Erik woke up, took off his flannel pants, put on his work pants, then went back to sleep for another three hours. Really? This is getting a little out of hand. He did this once before and actually started to leave the apartment, but that was over 4 years ago. I thought the chef-sleep walking was over.
Jean-Georges, if you're reading this: give my husband a day off. Oh, and I heard you can ice skate. There's a rink on my street, can you cross the Hudson and teach me some cool moves? I really want to learn an axel.
The size is small with tables to rest your elbows on (don't tell Molly Manners) but no chairs. They've got a generous menu with pies, cakes, soft serve, cookies, flavored milk (a la Milk Bar) and even those delicious pork buns Mr. Chang is so famous for. The blondie pumpkin pie was so good I felt guilty eating it. The soft serve flavors we got were snicker doodle and fudge brownie and they were tasty, too. But my favorite thing was the corn cookie. I love corn. I love cookies. I really love corn cookies. I liked the open kitchen, it definitely made the place feel warmer and more roomy.
BUT as much as I love Mr. Chang, I've got to give him some advice. And please, Mr. Chang-these are free. Let's call them your Christmas present.
1. Speed up the service! I don't mind waiting for quality food, but the pies, cookies and cakes were already made. Pre-cut those suckers.
2. If #1 is not an option for you, may I suggest this: I didn't order a drink because I wasn't thirsty. But after all those sweets I wanted a soda really bad. The thing is, the line was out the door. I wasn't about to wait 30 minutes for a drink. So, what you could do is get a vending machine with your own drinks in it. You know, flavored milk and Dr. Pepper. I'd pay double to have a cool drink ASAP.
Hope this helps!
Friday, November 21, 2008
The point is there needs to be special services just for chefs. Like a chef doctor that open on Sundays all day and all other days from midnight to 3AM. He'd get a lot of patients and he could specialize in drug and alcohol rehab, high cholesterol diets, and stress tests. Then the chef services would catch on and the dry cleaners would be open late along with the bank, DMV, and bookstores. All of these chef accommodations might lead to more people wanting to go to culinary school and we don't really need any more of that. I suppose nothing is completely perfect.
Thursday, November 20, 2008
Pressure Cooker Documentary Screening
From their website: "C-CAP works with public schools across the country to prepare underserved high school students for college and career opportunities in the restaurant and hospitality industry. A national nonprofit, C-CAP manages the largest independent high school culinary scholarship program in the United States. Since 1990, C-CAP has awarded students $25 million in scholarships and donated $2.2 million worth of supplies and equipment to classrooms."
Hope you get a chance to go!
Wednesday, November 19, 2008
Thanksgiving Sans the Chef
Friday, November 14, 2008
Chef Wife Health Life Update
The best part of learning the results was that Erik came with me! I was so grateful that he did that. It may seem like something all husbands "should" do, but it means the world to me that mine chose to.
Sunday, November 9, 2008
Wednesday, November 5, 2008
Help! Big Pig Problems!
Tuesday, November 4, 2008
One Election Please, and Hold the Chef
Saturday, November 1, 2008
BUT, there are several things I do NOT like to eat. I've tried them all, most more than once but there is just something about them I don't like. My mother always said, "Life is about choices, and I choose not to."
I now present you with the list of foods/food types I do not enjoy eating.
1. anything that has been bruleed.
2. chunky mushrooms
3. ginger...unless in cookie form
4. fatty meats. SICK. I can't stand that floppy chunk of clear goo on a nice piece of beef.
5. fermented black beans
6. anything that has been turned into a gelee. I'll eat it, but after a while that texture-less glob sort of makes me gag
7. foams. They look like spit.
8. Unfried spring roll wrappers
9. hot mustard. I'm a French's yellow mustard gal
10. wasabi, I like spicy, but not that kind of spicy.
** This one is the one I hate the most!
11. cooked fruit chunks! Because of this phobia I don't even like apple pie. There is something about cooked fruits that makes me say "pass".
I'm sure most foodies would be surprised to know this list was written by a chef's wife. But oh, well. Notice, lamb's testicles didn't make the list. They aren't that bad after all.
Head Toward the Light (of bacon)
Friday, October 31, 2008
Trick or Treat!
Wednesday, October 29, 2008
Chef and Wife
PS. My computer is fixed!!
Tuesday, October 28, 2008
Sure, I'll Eat Anything!
Saturday, October 25, 2008
Hydroponics: Lettuce Update
Friday, October 24, 2008
ChefMumbles: Spanish Edition
Thursday, October 23, 2008
Healthlife Part 2
Tuesday, October 21, 2008
Sunday, October 19, 2008
Friday, October 17, 2008
Since we were so close so our old 'hood we drove by the "garden" apartment we used to live in. Wow, we've come a long way. Our new condo isn't drafty, potheads don't live all around us...at least that we know of, and we have wood floors instead of industrial carpet. But our old town of Wappingers Falls isn't all a mess like the apartments we lived in. We made a pit stop at Planet Wings for two #1s with hot sauce and Dr. Pepper...and 30 more wings to last us for a couple days. Then we headed over to Gymnastics City where I coached gymnastics and cheerleading before moving to Jersey City. It was so nice to see everyone I used to work with and even some of the kids I taught. If I had time and less residual back pain I'd love to get back into coaching. Maybe after I retire.
Thursday, October 16, 2008
My chefhusband is a second generation half Korean. His mother (who designed my awesome logo) moved to the US when she was very young. Erik's grandmother, God rest her soul, taught him some Korean, but not enough to live on. I've always wanted to learn more Korean so I've been doing a little Rosetta Stone and I love it! But last night Erik busts out some of the first phrases he ever learned.
(Click to HEAR the Korean version)
How are you?
I'm fine, thank you?
So now he mumbling in Korean. AHHH!
Wednesday, October 15, 2008
Foodbuzz Publisher Community Launches
“Food bloggers are at the forefront of reality publishing and the dramatic growth of new media has redefined how food enthusiasts access tasty content,” said Doug Collister, Executive Vice President of Foodbuzz, Inc. “Food bloggers are the new breed of local food experts and at any minute of the day, Foodbuzz is there to help capture the immediacy of their hands-on experiences, be it a memorable restaurant meal, a trip to the farmers market, or a special home-cooked meal.”
Foodbuzz is the only online community with content created exclusively by food bloggers and rated by foodies. The site offers more than 20,000 pieces of new food and dining content weekly, including recipes, photos, blog posts, videos and restaurant reviews. Members decide the “tastiness” of each piece of content by voting and “buzz” the most popular posts to the top of the daily menu of submissions. Foodbuzz currently logs over 13 million monthly page views and over three million monthly unique visitors.
“Our goal is to be the number-one online source of quality food and dining content by promoting the talent, enthusiasm and knowledge of food bloggers around the globe,” said Ben Dehan, founder and CEO of Foodbuzz, Inc.
Tuesday, October 14, 2008
Chef Vs. Family Man
Not only does my chef work typical chef hours (and then some) but he has no siblings, no aunts or uncles, and no cousins. He pretty much has no idea how families work. And I can't blame him either, how else would he know that when a baby is born you visit the family or at the very least send a card. Can I really raise a family with minimal chefhusband support while training my chefhusband how to be a family man??
HELP! I know there are plenty of you out there making it work. I'm counting on you.
Saturday, October 11, 2008
Battes Kitchen Photo Tour
This coconut man collection started back in California when a gymnast I was coaching and working with went to Florida and bought me the pirate coconut man in the middle. Then we bought one on the left in the Carribbean. THe one on the right- I have no idea where that came from, but I think it's also a piggy bank.
Friday, October 10, 2008
Wednesday, October 8, 2008
With it's rich history and new modern design, the opening of Corton was something Erik couldn't miss. We made our way over there on Monday night-without any traffic and parking spot right up front-perfect so far. Corton was great, all the food was very thoughtful and put together. My favorite was the lamb and the side that came with the amadai - gnocchi with bok choy and ham-so delish! I don't think the dining room was complete because I heard there was going to be gold leaf on the walls to embellish the embossed flowers, but I didn't see anything. It was nice to see Mr. Nieporent greeting guests and even seating them.
For more on Corton...
Saturday, October 4, 2008
Last week Erik made this amazing buttery Parmesan cheese covered cauliflower. But the most amazing thing was the size of this massive veg. With farmers in my family I've seen some large tomayters and potayters, but I've never seen a cauliflower this big. Luckily A & P had a sale and it wasn't per pound. I only paid three bucks for this basketball sized plant.
Tuesday, September 30, 2008
Wanted: Single Chefs!
The best part is that you can actually reply to the wanted ads by emailing a specific TONY email. Do it! I want to hear if anyone makes a love connection.
Monday, September 29, 2008
Chit Chat for Chefs Wives
Friday, September 26, 2008
"It's for the tasting menu. For Neil Patrick Harris."
WHAT?? Neil Patrick Harri? Dougie Howser, MD? The shroomer from Harold and Kumar? What is going through that-chef mind of his? And he'll start mixing his dreams with reality. Like this morning he was asking about the steak in the oven and if I was feeling better. I'm suffering from the worst soar throat ever. Yuck. But anyways, I don't know what to do about my mumbling chef, I suppose just deal with it.
Thursday, September 25, 2008
A Special Kind of Mushroom
Posted Sep 24th 2008 11:25AM by TMZ Staff
Looks like Emeril Lagasse and his brother-in-law are into different types of mushrooms, and this is an awesome story.Kent Lovelace just got the BAM! for illegal possession of mushrooms in Mississippi. The cops tell us he got pulled over on Sunday because his car was swerving. He allegedly claimed diabetes made him weave (Emeril not feeding him enough?), but a search of the car turned up shrooms and traces of MJ. Just to kick up the humiliation a notch -- we're told it was Emeril's wife (Kent's sister) who had to shell out for his $5K bond.
Wednesday, September 24, 2008
Going to Hell?
CASTING IMMEDIATELY:HELL'S KITCHEN FOX TVDO YOU THINK YOU HAVE WHAT IT TAKES TO WORK SIDE-BY-SIDE WITH WORLD-RENOWNED CHEF GORDON RAMSAY?GORDON RAMSAY is back for another serving of the sizzling unscripted series HELL'S KITCHEN-and he's putting 12 new would-be restaurateurs on his chopping block!We are in search of America's culinary elite who not only have the experience, but the stamina to cook alongside the famous, and sometimes infamous, Gordon Ramsay.Do you think YOU can stand the heat in HELL'S KITCHEN?HELL'S KITCHEN is looking for Chefs, 21yrs & over, who are outspoken, competitive, passionate, SKILLED at their craft and aim to become the next winner of "Hell's Kitchen".If you are hungry to prove you can out cook the competition,WE WANT TO MEET YOU!This is a culinary opportunity of a lifetime!========================================If you are interested in auditioning contact us immediately: Twinsworld1@aol.comPlease put "HELL'S KITCHEN-" in the subject title & Include the city where you liveexample: "Hells Kitchen-NYC" You must include your full name, age, contact numbers, Recent PHOTO, where you live-what state, tel #, info about your culinary experience, why you would be the perfect contestant for the show & what sets you apart from the rest!Were you a private chef for a celebrity, a private chef for a major league baseball, football, sports team? Have you ever worked as a fry cook in a fast food restaurant, old age home, a summer camp, chef for the president, prison chef, OR anywhere interesting and different? Did you come from a long line of chefs or are just self taught! Tell us your story! ========================================If you are not already our friend on myspace or facebook,definitely send us a friend request.Thank youDebbie & Lisawww. twinstalent. tvwww. myspace. com/twinstalenthttp://www. facebook. com/profile. php?id=730865186
Tuesday, September 23, 2008
A few things
Thursday, September 18, 2008
Help me! or Potayto, Patawto
Help, this is driving me crazy!
Tuesday, September 16, 2008
Sunday, September 14, 2008
How ironic that we were on our way to sushi too.
-Hilary via iPhone
Saturday, September 13, 2008
Erik sat up in bed, opened his eyes wide, looked at me and said:
"Go ahead. Try it."
"The strawberry rhubarb tart. Try it."
This may sound like something on the Perry St menu, but it's not. Who knows, maybe his dreams and chef mumbles will be his inspiration for new dishes. In the meantime, I've now got a craving for a strawberry rhubarb tart.
Friday, September 12, 2008
Pick Your Own
Monday, September 8, 2008
I present, No. 7:
(oh, and you can use these pictures but you better give me credit because I was there first)
Friday, September 5, 2008
Ko No You Didn't!
Tuesday, September 2, 2008
As far as our anniversary dinner goes we are between Per Se and Alinea (in Chicago). Hmm...both seem expensive.
Monday, September 1, 2008
Interview Numero Dos
Labor Day 2008
Friday, August 29, 2008
Gordon Ramsay, Age 8
Wednesday, August 27, 2008
Tuesday, August 26, 2008
Chef Crush Contest!
Sunday, August 24, 2008
THE SHARPER YOUR KNIFE, THE LESS YOU CRY is the touching and humorous story of Flinn’s transformation as she makes her way through the school’s arduous
curriculum and finds her soulmate along the way. It follows the good (falling in love in the most romantic city in the world while learning to cook like Julia Child) and the bad (with only a very basic understanding of the French language, learning to gut fish and cut the heads off rabbits under the strict tutelage of ill-tempered chefs). “The sharper your knife, the less you cry,” Le Cordon Bleu’s Chef Savard told the class, referring to onions, but Kathleen came to understand his words as so much more.
Friday, August 22, 2008
A while back I heard about a wine called MV, named after Jean-Georges' wife, Marja. As it turns out, this wine is made exclusively for the Jean-Georges restaurants. This pinot noir is grown and bottled in Oregon at the Ponzi Vineyards. I wish I had more information on the wine, but since it's bottled only for the JG restos, there is not much press on it. If Jean-Georges or Marja are reading this, please email me! I've heard this wine is fantastic and I wish I could get my hands on some. I wouldn't mind having my initials on a bottle of delicious pinot noir. Actually I prefer something white.
By the way, I know NOTHING about wines. I wish I did but it seems so overwhelming. I thought about taking a class at the FCI, but again I get so nervous that I won't be able to contain all the wine knowledge in my little head, let alone tell the difference between grapes and regions. Though, it feels like my "duty" as a chef's wife to know all I can about dining, which includes wine. Hmm, maybe I'll start with etiquette classes. I could handle that.
Thursday, August 21, 2008
Eggplant Three Ways
Ya think he likes eggplant?
Tuesday, August 19, 2008
He's My Favorite
My number two shouldn't be a shocker to most who know me. Jean-Georges Vongerichten is my favorite chef, besides Erik. Sunday night at Matsugen I was lucky enough to bump into Mr. Vongerichten. Ahhh, Jean-Georges. I don't know exactly what it is, but I just love the guy. I certainly don't have a crush him, but I explained it to Erik in this way: Jean Georges has supported and guided my husband for the last five years and anyone who cares for Erik in the same way I do deserves my appreciation. And when I think of JG, he's more than an Alsatian born restaurateur. The idea of JG is a combination of the culinary world that has been so good to us, Greg Brainin and the end product (thus far), Perry St.
Sunday, August 17, 2008
Freedom of Choice
It's Sunday today. This is the first -and only - full day off together so a number of things are going to happen (as soon as Erik wakes up or course). Some weekend activities include, but are not limited to:
- Grocery shopping: For some reason Erik and I have always done the food shopping together. Due to odd circumstances I've had to push the cart alone and it's torture! I don't really enjoy grocery shopping anyways, but with Erik it turns into an event. Almost like a date.
- General Errands: Maybe we'll make a stop at our favorite love/hate store Wal-Mart for turtle food or Q-Tips. We might end up getting haircuts together. Or possibly we'll even walk to the bank to deposit :-), or withdrawal :-( some money.
- Veg Out: The word homebody doesn't begin to describe my love of relaxing at home. I love my home, my cats and my the general space and mood of this place. Erik and I watch movies, play games , and have now taken up exercising with the Wii Fit. Plus, staying at home seems to really help recuperate for another week at Perry St.
- Taking Walks: We don't have dogs, but we are beginning to walk a lot more, especially during the nice summer months. We have nice a nice neighborhood to stroll in with the NYC skyline right across the street and park right on the Hudson.
- EATING OUT: We have to, must, definitely need to eat out every weekend. Sometimes even three times in a day. I'm the CFO of this family so of course if there is food in the fridge, I'll want to stay home. But before the factory bell whistles on Saturday night, Erik is already planning our weekend eats. Sure, I should take his advice, he is a chef after all and knows a lot of great places. But I'm a human, I eat too and I don't know that I've ever picked our places of dining out. Once in a while when it's between two local joints, I will have my voice heard.
Am I the only wife who feels I follow my husband blindly to any restaurant he wants to go to? Am I the only wife who would rather stay in more and eat out less? They say to pick your battles, and I think for now I'll let this one go. It's not terrible at all that my husband brings me to so many restaurants. After all, I wouldn't have the exposure to cuisine that I do without all the experiences of dining out.And tonight: Matsugen.
PS Check out the new poll to the right!
Friday, August 15, 2008
Picnic Cancelled, Boo Hoo
Wednesday, August 13, 2008
Monday, August 11, 2008
Juiced Up Chefs
At Perry St. the staff has developed a series of mixed drinks with more energy than they know what to do with. Erik thrives not only on the rush of energy, but it also elevates his mood, and gives him increased focus and mental clarity. These guys must keep the bodega in business with coffee, tea, and energy drinks. I'm glad my husband hasn't fallen into drugs like Bourdain and so many other chefs, but I'm not sure being drugged up on caffeine is much better.
The drinks that drive them:
1. Coffee/Espresso- self explanatory
2. Energy drinks- this includes Red Bull, Monster, Rock star, Arizona Energy, 5 Hour Energy and even Energy Rush, a 4C powder you add to water (equal to TWO 8.3 oz energy drinks!)
3. Tea- again, you know about tea
4. Arnold Palmer- a classic mix of tea and lemonade
5. Tiger Woods- a Red Bull mixed with a quart of iced tea
6. Michael Jordan- an Energy Rush powder packet mixed with a quart of iced tea
7. Michael Jackson- an Energy Rush powder packet AND a Red Bull mixed with a quart of iced tea
6. Yet to be named- a quart of iced tea mixed with FOUR espressos
Really? Erik described it like an illegal drug addiction in the sense that the "high" is never enough. They call it "chasing the dragon". These guys are always looking for something else to keep them going all night. More coffee, more energy drinks, more caffeine. The sad part is, they seem to get sick afterwards yet they all do it again the next night.
What does your chef use to stay awake and energized? (if anything at all)