A conversation, transcribed.

Less a conversation, and more a preaching.

The scene: It's Thursday, July 21st. 11:00pm. Almost time for Rocco's to close up shop. Allie is Windexing the front most cake display window, her back toward the customers and the rest of the shop. She hums a tune quietly to herself, tending to her business only, when.....


Man: mumble mumble mumble mumble.

Allie: (realizing the mumbling is getting louder, nearer, and is directed toward her) Turns around. Smiles. I'm sorry, what was that, sir?

Man: Oh, you're not that girl. I thought you were that other girl.

Allie: Smiles again.


Man: It's probably better you didn't hear anyway.

Allie: Returns to her Windex.


Man: It's bad enough we're on a giant fault line.

Allie: Turns. Confused. Slightly annoyed. 


Man: Do you know what a fault line is?

Allie: Short. And a bit offended by this man's condescending tone. Yes, I do.

Man: Well do you know what it is that makes faults shift?

Allie: Condescendingly thinks to herself "by 'makes faults shift' you must mean 'makes tectonic plates shift.'" No sir, I guess I'm not entirely sure.

Man: Emphatically. Homosexuals.

Allie:

Man: History proves it! You don't believe me, do you?

Allie: No sir, I certainly don't.

Man: You think I'm making this stuff up?!

Allie: No I don't think you made it up, I'm sure there are plenty of people who believe that, I'm sure you heard it somewhere. 

Man: Sarcastically. Oh yeah, I heard it somewhere. What a brilliant answer. Walks away. Receives his chocolate Italian ice. Takes his leave. 

I have just one thing for you.

And this is it:

Yes, this is it.

Crumbelina

That's my name for this delicious confection. Because it's cute. And ironic, as the appeal to this dish lies in the giganticism, the massivity, the enormology of the crumbs. I saw photos of it, wanted it, read the recipe, and decided it couldn't possibly be anything other than delicious... there are nearly two sticks of butter in this baby.

I've had my new oven for some time now, but I had been putting off baking. Why? Because ingredients = $$$ and I was still lacking all of the baking basics. You know, Flour, sugar, brown sugar, baking soda, baking powder, vanilla extract. Everything one would require to make a batter or dough or crumb. But this past weekend, I was motivated by a craving that simply could not be resisted. I needed rhubarb. I needed crumb. I needed cake. I needed crumb. So I bit the bullet and set out on a quest for all things baking. It was one-stop-shopping until it came to the rhubarb. But that was okay. Because I'll take any excuse I can finagle to spend time in the Chelsea Market. Sure, it's obnoxiously overpopulated. But my little foodie heart goes a-pitter-patter every time I step into that gorgeous produce market. Never have I seen a larger selection of mushrooms. Need it fresh? Need it dried? They have it. Never have I seen fennel in such abundance--so much so that I needed to try it out. Turns out it's not my favorite thing, although the fennel/grapefruit salad I made was exciting to eat in that it was a flavor profile completely unfamiliar to me. After ogling the mushrooms and fennel, I found my way toward the mission objective. Back when I lived with good ol' mom and dad, my own backyard was home to as much spring-summertime rhubarb as our hearts could desire, but now I must trek the 12 blocks to Chelsea Market if ever I'm in need.

Without further adoodoo, here she is:

Oh, wait! That's me! Silly me. 

I figured Zak got one in the last post. It's only fair.

Okay, for real this time, here she is:

Zak was a trooper, eating the whole square I cut for him, and praising me all the while. But I could tell (and he later admitted) it wasn't his most favorite thing to come from my kitchen. What can I say? The boy prefers fruit in its natural, raw form. And I don't know if the ginger agreed with him. But Mr. Engel paid us a quick visit last night and, much to my happiness, didn't leave before having a taste. He had wonderful things to say about it. I was just happy to pawn some off. With Zak out of the running for finishing the cake, I'll be doing that entirely on my own. My taste buds are elated. My overall wellness and shapeliness, however....

If you would like to check out the recipe and, lets be honest, even better photos, from the source I used, check out Smitten Kitchen. [OH EM GEE, the frickin' Smitten Kitchen again?! Is she serious?! -You bet your bottom dollar. You'll check it out. And you'll like it.] I believe she also offers a link to her source for the recipe as well, to which she made a few alterations.

Games 'n Stuff

This is my boyfriend playing games. 

Sometimes he doesn't beat them. But this time he did. 

"My favorite Allie-original"

Tone and Iva, as two of my few blog followers, I know you'll be reading this... the meal I was preparing while you Skyped with Zak turned out so wonderfully delicious!

I had been craving a meal like this one for nearly a month now. Finally got around to making it. I stopped quickly at Trader Joe's after work to pick up that which inspired me. I came home and quickly threw together what I had been envisioning for the last hour of my work day, and we ate. And what a feast it was! I was hoping to take really awesome ones not only of the final product, but of the process, but I got out of work later than expected and was focused solely on getting a meal on the table before 9:00pm. I sat down with my bowl of goodness, having resigned to the decision that I would not be taking photos. But just a couple of bites in, I thought (actually... I said... aloud) "this is too pretty not to take pictures of!" It was a rushed photography job, but these will do...

(Yes, that's a baguette with brie, a candle burning bright, and a delicious glass of white wine.)

I warned Zak while he was at work that I was going to try something a little new for dinner tonight. I told him I thought he'd like it but I wouldn't be offended if he took one bite and opted for the McDonald's down the road. Turns out.. he LOVED it! In fact he said it was his favorite Allie-original. Here's the proof: His bowl when mine was still completely full.

And his face after a few bites.

I regret to inform that I have no name for this dish. I further regret that I took no measurements while making it. So I cannot relay it to you exactly. But this is the gist:

1. Cube/ roughly chop one zucchini, one butternut squash, one red bell pepper, and half an onion.

2. Place veggies into a large Ziploc bag with chopped garlic.

3. Add to bag a few tablespoons of olive oil, some cayenne pepper, cumin, and cinnamon to taste.

4. Add a generous dose of S&P.

5. Shake vigorously. With vigor.

6. Spread onto a baking sheet and roast at 475 degrees for 30-40 minutes, stirring every 10 minutes.

7. While veggies roast, prepare Israeli couscous (aka pearl couscous) according to instructions on box. (I opted for chicken stock as opposed to water.)

8. Mix those bitches together, add some chopped basil, and ENJOY!

9. Don't forget to enjoy.

Super easy. Super delicious. Super recommended.

*       *    *  *  *    *       *

And now it's time to play another romping game of guess that celebrity! 

I do think more people will recognize this beautiful lady. 

I met this one at Rocco's about a week or so ago. 

Oddly enough, when she came in, I did not recognize her because of her most recent project, the much-loved 30 Rock; I hesitantly admit I've never seen a full episode. Instead I knew her as Elaine, the nosey, attention seeking, but still somehow lovable assistant to the one and only Ally McBeal. Odder still, I only knew this because for the last month I've been on an Ally McBeal binge. I had not seen one episode, and now I'm on season 4.

Yes, the aforepictured (it's a word if I want it to be) lady of the hour is Jane  Krakowski! My heart skipped a beat when she waltzed in. 

I hope you were all able to see big, loud, better-than-I-remember-last-year's-show-being fireworks last night! Happy 4th.