A Very Modern Art Halloween

Can you guess what we were last year for Halloween? Does this help?

From MoMA

 The Persistence of Memory by Salvador Dalí! I'm even signed!

Because I'm a sucker for details I added a pocket watch with ants, an ant ring, one false eyelash and another melting clock hanging over a stick in my hair. Guille, as Dalí, made himself an evil eye cane and funky mustache and then practiced his crazy face.

This year, we reversed roles...

from akgmag

I was Andy Warhol, Bucket was Edie Sedgwick...

...and Guille got to be pop art. Here's The Factory family:

From Art.com

Can you see the resemblance?

They don't exactly look thrilled but I had a blast!

Happy Halloween!

My Occupy Wall Street Rant

from here  

My anti-corporation rant focuses on the blatant use of toxic chemicals in health and beauty products. I'm also highly concerned about the same for food, but there's already a documentary about that. In fact, I'm surprised that there wasn't a revolution and mass protests when Food, Inc. came out. I mean, didn't that just make you so mad?

Anyway, I'm super upset about corporations getting away with killing us slowly. I feel that science and the government has failed us here. Just because a chemical is perceived (and given legality) to be safe in low doses and hasn't YET been proven to cause cancer, doesn't mean that it's ok to put them in products that I put on my body every day. Products that are absorbed by my skin - the largest body organ. Once you think about it, it really just comes down to common sense.

I don't know if this fits in with the Occupy Wall Street revolution. Honestly, the movement is disjointed and difficult to understand. I assume that it's largely fueled by anger over financial institutions and government complacency, but it also seems to be an outlet for expressing disapproval of corporate irresponsibility. So, I thought I would do that and invite you to join me.

From Crain's New York

Here's what I'm mad about. I recently came across GoodGuide, a consumer informational website that lets me determine how safe a product is for health, and how good or bad a company is in terms of environmental and community impact. You search for a product and view it's rating for each of these 3 elements on a scale of 1 to 10 (10 being the best, 1 being the worst). Sadly, I found out that my favorite hair gel (Biolage) received a 4 health rating for its use of propylene glycol - suspected of causing immunotoxicity, respiratory toxicity, and skin or sense organ toxicity. Aw boo. Worse yet, my favorite hair cream (John Frieda Frizz-Ease Secret Weapon) received a 3 health rating for propylene glycol, triethanolamine, phenoxyethanol, and propyl paraben (the latter two being of low concern).  And you don't even want to know the rating for Kiehl's Creme de Corps (ok, I'll tell you - it's a 1!). Holy crap, corporations, why are you doing this to me? With all of the advances in science (particularly biology) and technology, and increasing consumer support for green products, how can you still be using questionable chemicals? So, I asked some of them. Frizz-Ease was nice enough to respond and here's their main point:

In summary, our marketed products meet the safety expectations outlined by the European Union, US Food and Drug Administration, and Health Canada legislation as well as other country regulations.


Hmm, wait a minute. The same government that is currently being protested for lack of corporate oversight? Uh-oh. Your response doesn't make me feel any better and, frankly, I'm afraid of using your product and I'm also concerned about how to properly dispose of it! In a world with a finite water supply, I'm surely not satisfied to wash my hands of this situation, lest I later drink in this toxic waste.

I'm not trying to single these companies out - it's just that I researched them because I've been using their products the longest. And the original Frizz-Ease serum actually has a 10 health rating - so good for them for that. Too bad I didn't know to stock up on that product instead of the nasty one I brought with me. And too bad that crappy products are on the market. It seems that it's up to the consumer to research every product we buy and make safe choices.

Yes, I know that I should have realized this years ago. But I grew up in a consumer society that was content to ignore confusing, lengthy ingredients and just assume that all products for sale in the US are safe. I know that for the baby boomer generation, these products offered a convenience and experience that had never been offered before. But today's corporations must now deal with a consumer group that grew up watching FernGully and Captain Planet. So watch your backs, health and beauty corporations trying to overload me with toxins to placate my ego. Sure, I want to be beautiful and you've made enough money playing off of that vulnerability. But now I want to live. And I've got my eye on you.

from The Captain Planet Foundation

Sweet Noodle Kugel with Membrillo Jam

Whenever I describe my husband's Jewishness (or lack thereof) I say that he's Jewish, but the wrong half. This is incorrect, of course, because you're either in or you're out - based on your mother. My mother-in-law is not Jewish (well, actually, she is in the same 'wrong-half' way, as her father was Jewish) but my father-in-law is. This means that there is a long history of Jewish culture in the family, but no Jewish mothers with sacred recipes. Too bad, but at least Smitten Kitchen features an array of Jewish food. Celebrating the New Year with my great-uncle-in-law inspired me to figure something out so I cooked up a proper feast for Rosh Hashanah, I think.

There was challah, zucchini latkes, two kugels and an apple cake (and a chicken - not of my doing). Having no real experiences to go off of, I'd say it featured some traditional dishes but I have no idea how they compare amongst many other versions. It was mostly Smitten Kitchen recipes, since I trust her and I don't think she's trying to trick me. ahem.

So here's the most interesting part of it all - sweet noodle kugel (which my autocorrect seems to want to change to bugle). Really, I think this is a brunch food. It's super sweet and soufflé-like but it has freaking noodles in it. Still, it's almost like eating cake. I can't explain it, as it confuses me, but I keep eating it just to see if I can figure it out. I can't, but that's alright.

I replaced the cottage cheese with ricotta (based on availability) and I subbed-in some casan crem (sour cream). My recipe is also for half a batch - which was plenty because everyone else at dinner was just as confused as I was and ate small pieces of this sweet casserole. I added membrillo because our uncle remembered long ago eating a kugel his mother would make with layers of membrillo. I had no idea how to do that, so I swirled in some jam.

Sweet Noodle Kugel with Membrillo Jam
adapted from Smitten Kitchen

• 225 grams (1/2 pound) wide egg noodles
• 4 eggs
• 3/4 cup sugar (I would probably reduce this by a Tablespoon or 2)
• 300 grams ricotta cheese
• 150 grams sour cream
• 85 grams (or 1 stick) butter, melted
• 1 teaspoon vanilla
• dash of salt
• 1/4 cup membrillo jam

Cook the noodles al dente, drain. In a large bowl, beat eggs until fluffy. Gradually add sugar, then the ricotta cheese, sour cream, butter, vanilla and salt. Stir in the drained noodles. Drop blobs of jam into the mixture and swirl with a knife. Pour into a greased 9x9 pan and bake at 350F/180C until kugel is set - mine took about 50 minutes but my oven runs hot.

No-Chicken Noodle Soup

As we shake off the last chill of winter, I'm finally getting around to cooking up some comfort food. Here's a vegetarian version of chicken noodle soup to see you through these last days of cold and flu season. Of course you could throw in some tofu in place of chicken, but I thought the simplicity of this recipe was its greatest strength. Well, that and the homemade noodles. 

No-Chicken Noodle Soup

adapted from Food Network with inspiration from The Pioneer Woman

(Double this recipe if you prefer more soup than noodles)

• 2 Tablespoons olive oil
• 1-2 ribs celery (I used 2), diced
• 1 large carrot, diced
• 1 clove garlic, smashed (and diced)
• 1 small onion (or 1/4 medium onion - 1/2 cup), diced
• 1/4 teaspoon salt (or to taste)
• pinch of dried thyme
• 6-8 cups vegetable stock (or water and vegetable powder)
• pinch of turmeric
• pepper to taste
• handful of fresh parsley, chopped

Heat oil in a large pot over medium heat, toss in all the veggies and season with salt and cook until tender (6-10 minutes, depending on the size of recipe you're making). Toss in thyme and cook for 30 seconds. Add stock or water+veggie powder, turmeric and pepper. Simmer for a little while (maybe 10 minutes) then bring to a boil before adding noodles.

Pasta Noodles

from The Pioneer Woman

(Serves 2)

• 2 eggs
• 1 cup flour

In a medium bowl, make a well in the center of the flour and crack in eggs. Slowly mix together with your hands. Turn out onto a floured surface and knead until dough becomes smooth, adding flour as necessary (see Ree's photos for the perfect consistency). Let dough rest for a bit before rolling out. Roll onto a floured surface as thin as you can get it - the thinner the better. Cut thin noodles with a sharp knife or pizza wheel.

Add noodles to your boiling soup and cook for 2-5 minutes (depending on thickness) until noodles are cooked. Toss in some pepper and parsley. Add a squirt of lemon if you like. Of course, this is even better as leftovers.

Sprinkle Doughnut Cupcakes

I found this recipe for gorgeous glazed doughnut muffins on MyBakingAddiction and just couldn't leave well enough alone. Not only did I dip them in the glaze, I also dunked them in sprinkles. It was my birthday week. The batter seemed more cakey than muffin-like so I'm calling them cupcakes. I was expecting something more dense, like a cake doughnut, but was pleasantly surprised by their lightness. Of course, the flavor is closer to a cake doughnut than a yeast doughnut and it's slightly reminiscent of spice cake. It would make a delicious take on a cider doughnut if you added cider to the batter and/or the glaze. Although, I think the best combination would be with a maple glaze and a glass of cider. aww, now I miss apple cider. a lot.

Anyway, have you noticed that cupcake shops are springing up all over town? Well, maybe not cupcake-only shops but definitely bakeries with a strong focus on cupcakes. But what the hell are they putting on top?! Is that merengue? Damn it. Whip up a freakin' buttercream for crying out loud.

Doughnut Cupcakes

• 1/4 cup / 57 grams butter
• 1/4 cup vegetable oil
• 1/2 cup sugar
• 1/3 cup brown sugar
• 2 large eggs
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 3/4 teaspoon nutmeg 
• 1 teaspoon cinnamon
• 3/4 teaspoon salt
• 1 teaspoon vanilla extract
• 2 2/3 cups flour
• 1 cup milk

Cream together butter, oil and sugars until smooth. Add the eggs, beating to combine. Stir in baking powder, baking soda, spices, salt and vanilla. Stir flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined. Spoon batter into 12 cupcake liners (sprayed with oil to ensure they don't stick) filling the cups nearly full. Bake at 220C/425F for 15 to 17 minutes or until they're a pale brown a cake tester comes out clean.

Glaze:

• 3 Tablespoons butter, melted
• 1 cup powdered sugar, sifted
• 3/4 teaspoon vanilla extract (or maple, if that's something that exists in your country)
• 2 Tablespoons hot water

Whisk together all ingredients until smooth. 

Plus, don't forget that you need a crapload of sprinkles. Like, more than 100 grams.

When cupcakes have cooled slightly, dip the crown into the glaze and allow glaze to harden. Cool on a rack with something underneath to catch the glaze drippings. (ps - these will make a mess on your liners) Let chill in the refrigerator before the applying second coat of glaze. I brushed on a thin second coat because I didn't want it to be too runny or thick, as the sprinkles would quickly ooze off. Immediately dunk the cupcake into a bowl of sprinkles and allow to set in the freezer for 5-10 minutes. (seriously, they will end up in a multi-color puddle otherwise)

Don't forget to share these with Twink and Starlite and all the slaves your friends in Rainbow Land!

Starbucks? Yes, Starbucks!

In case you missed it on Facebook, I'm all smiles this weekend because we finally got a Starbucks in Rosario and I'm well-caffinated. The prices are as ridiculous as you'd imagine: 14-20 pesos for lattes and cappuccinos. But, if you think about it, a tall is way bigger than most coffee drinks you'll find around town and you might just wonder who in Rosario can even fathom finishing a venti. I ordered a latte and was shocked that it came with whipped cream -- which I'd nearly forgotten about -- and I didn't even have to say 'with whip.' Hmm. I wonder how I order it without whip. Sin crema? And just in case you're afraid that you won't get your money's worth, this Starbucks experience comes complete with fake American niceties...Have a Nice Day! :) Oh, how I missed that.

They've got most of what you'd expect to find in their pastry case (including bagels and muffins) and they've somehow managed to import bottled tazo teas and Altoids. Maybe you think that Starbucks is over-rated or the epitome of capitalism, but if you've spent the last few years drinking the exact same coffee in every "cafe" by the thimbleful, you're likely as excited as I am. This is better than Christmas.

Starbucks is now open at Alto Rosario, and I heard a rumor that they're opening two other stores soon - one on Orono and another on Cordoba.

Nutrísimo

Because after a season full of patriotic holidays and fatty foods, I need a break. Nutrísimo is a vegetarian take out/delivery joint with nutrient rich meals and snacks, and they're pretty yummy. Above is a big alfajor (7 pesos), with an amazing strawberry filling, that's covered in a thin layer of white chocolate and a sprinkling of semillas de lino (I forget what they're called in English but they're super good for you). And below is half of a serving of leek and tofu pie (14 pesos) and a piece of soy milanesa roll (30 pesos), which comes with brown rice and beets.

They also sell whole grain pastas, risottos, waffles, medialunas, empanadas, and some amazing looking multigrain bread that I've been meaning to try.

Nutísimo
9 de Julio 1451
Rosario