Tuesday, July 27, 2010

Lemon Meringue Tart Is A Time Consumer

I am posting recent photos of a dessert I made in honor of my husband who loves lemon flavored desserts. It's a lemon meringue tart recipe that I borrowed from the Barefoot Contessa of Food Network. It was a long and, at times, frustrating process, but in the end I think it was a success. My husband tells me it's better than my lemon bars so I guess it has bumped those off my baking rotation. I continue to be fascinated by the science of baking. Everything has to be just right or it doesn't work. I love how a liquid like egg whites can be transformed into something fluffy like merigue with a little sugar and the right speed. Thank God for electric mixers!

The only "grand" mistake I made on this was to not let it chill longer in the fridge. The recipe did not say anything about doing this, but I discovered that it doesn't hold up when you go to cut into the tart unless it's had a chance to thicken from chilling. Unfortunatley, we couldn't wait. We'd been waiting all day to dig in. You may notice it's oozing a bit on this slice. No matter. It was still deliscious and I am sad to admit that we ate this whole thing in two days. What a way to blow your diet!


Also, I forgot to pay attention to the several phases and misjudged how long from start to end this would take. Does anyone else neglect to read a recipe the whole way through before you start? I've done that so many times that it's just inexcusable. I get to antsy to start a recipe that in the chaos of work and chores and the trip to the grocery store, I always overlook something such as eggs having to sit out to reach room temperature or that there will be elapsed time where something has to chill for an hour. So frustrating for the chef on the go! It turned out fine, but I ended up committing more time than I planned to this baking adventure.  The pay off was good though... mmmm.

My recommendation if you try making this dessert is good planning. Make the tart dough ahead of time to break up the time a little. Also, make sure your eggs are fresh and leave them out ahead of time to come to room temperature. The crucial ingredient? Lemon zest. I love an excuse to use my zester.

Monday, June 21, 2010

"Get Him To The Greek" Is Not A Successful Comeback

Both Jonah Hill (of "Superbad" fame) and Russell Brand, the British stand-up comedian, were hilarious as secondary characters in the 2008 film, "Forgetting Sarah Marshall," which starred the film's writer Jason Segel (currently seen on TV's "How I Met Your Mother") as Peter. Brand was the breakout star for his role as Aldous Snow— a seven years sober, yoga friendly, rock star who seduced Peter's girlfriend. Hill stole laughs as a hotel worker with a man-crush on Aldous, chasing him with music demos and complimentary cake. Although he should have been disliked, Brand's dry-witted, charismatic and sexually charged Aldous was not the bad guy. Peter and the audience couldn't help but like Aldous for his "Zen" take on life and relationships. He was an altruistic cad.

However, Segel did not write "Get Him To the Greek," the film spin-off reprising his Aldous Snow character, which Brand certainly made his own. Hill is casted this time as a record company intern, Aaron Greene, who's new assignment is to get Aldous— now "off the wagon" and steeped in bad publicity from a controversial record — to a comeback concert in the Los Angeles' Greek Theatre. This film is written and directed by the same "Marshall" director, Nicholas Stoller, but unfortunately, "Greek" might have benefited from Segel reprising his writing role since most of this film wastes the comedic talents of its stars.

"Marshall" was crude and funny, but it also had well-developed characters and a story with a meaningful message. The plot of "Greek" is loosely thrown together providing very little motivation for the audience to care about these characters' mishaps. It neglected to utilize the elements of the Aldous character that were so funny the first time around. Aldous is less amusing as a self-loathing, drunken drug addict who mopes over his ex-wife and child who might as well have not been in the film at all. The revelation that the boy is not his son near the end would have more impact if more than one line of dialogue (and sad photo moment) was dedicated to him previously. Trust me when I say knowing this plot point in advance spoils nothing.

The movie isn't short on physical humor with Hill on screen. Some of it is briefly funny while some goes a bit too far. Some funny moments revolve around the wacky Aldous and his party antics, leaving Aaron suffering as the result of booze, drugs or adrenaline shots. I laughed at Hill's drunken mishaps and discomfort, especially when hiding drugs in an uncomfortable place. However, I found myself not laughing more often. That's no good for an "R" rated comedy that isn't limited on where the jokes can go. Unfortunately, it went for vulgar in lieu of clever observation and situational jokes, which is the stuff that made these actors successfully funny in "Marshall." Both actors are far more capable than falling back on this for laughs in every scene.

One surprise is P. Diddy's role as Sergio, Aaron's demanding boss who sends him on the mission to bring Aldous to Los Angeles. Sergio threatens Aaron's job if he fails to get Aldous to each of his destinations. The Sergio character appears to be a wink to what people may assume of P. Diddy— he's egotistical, demanding and wealthy. Turns out, he can also be funny. Sergio is a business man short on sympathy and tolerance for  Aaron as he berates him in person or over the phone.

"Greek" is dark and confusing. It mixes the crude humor of "Marshall," with all-too serious plot lines including Aldous' drinking and drug problems, daddy issues and perverse view on relationships. Aaron also suffers with relationship troubles with Daphne, his live-in doctor girlfriend. They fight just before Aaron leaves for England to pick up Aldous. She demands they move to Seattle so she can take a better job and have more time with Aaron. As another desperate plot device, Aaron mistakes this fight for a break up and proceeds to party with Aldous and sleeps with another woman. Aside from the chances of Aaron even having this beautiful doctor as a girlfriend, it's an absurd misunderstanding so we can see Aaron fumble through rock star life style and still be likable (maybe). It provides the background needed to motivate an awkward three-way attempt between Aldous, Aaron and Daphne later in the film, which is more disturbing than funny. It's a stretch that never quite pays off.

Most of the time, what starts out as funny takes a very dark turn. By the end, Aldous feels bad about all his destructive behaviors and becomes "suicidal" (threatens to jump off a building) though it's never clear if he really means to do it. The audience was very quiet during Aldous' tearful apology to Aaron, except for one or two audience members who actually laughed. This is a testament to the confusion on how the audience should react.

The message of "Greek" is unclear and not so funny because it tried to be dramatic when it wasn't necessary. What's most disappointing is that the hard work was already done— "Marshall" laid the ground work for the quirky Aldous character. However, "Greek" cut out all the Aldous personality traits we enjoyed in the previous film, leaving behind a pathetic and unfunny person. The film had its laugh moments, but there were just too few. I probably went with too high expectations since I had the previous film in mind. Don't make the same mistake.

Wednesday, June 9, 2010

Trust the Ice Cream, Or Uh, Custard Man

I spent last Saturday dripping sweat while I stood for hours in the hot sun at a wedding celebration. The event was lots of fun, but not even the tents could protect anyone from the blaze since a setting sun still catches you sideways. Lately I've noticed the humidity making my straight, blow dried hair quickly frizz and curl. That can only mean one thing—  it's summer in North Carolina. And what is more refreshing than a nice, cold ice cream on a sweltering day? Nothing!

Except a frozen custard maybe. My favorite sweet treat spot as of late is Goodberry's Frozen Custard, which means I now have to give my apologies to this eatery that I failed to appreciate on first visit.

I was disappointed with my order at Goodberry's a couple of years ago at which time I decided that I didn't care to return. What was the problem, you may ask? I didn't know that Goodberry's was built on "The Carolina Concrete" or understand that frozen custard is so unique in its creation process. I was looking for something free of candy— a unique stand alone flavor perhaps—  and was disappointed with the plain chocolate custard cup with salty almonds thrown on top because I didn't know what else to get with lack of custard flavors. Not an order that allows Goodberry's to shine. It was an impromptu stop that could have been better had I known a few things.

Cold treat patrons looking for a variety of custard flavors in one place won't find it. Goodberry's, like any custard provider, only carries two of the most basic and popular flavors at all times—  vanilla and chocolate. Then there's the "Flavor of the Day." One for each day of the month, posted for your advanced reading at the order counter. For each feature flavor, they there is a pre-determined "Concrete" special. This concoction is a combination of one custard flavor with two mix-ins forming something similar to a Dairy Queen Blizzard or McDonald's McFlurry. But better.

You will find a plethora—  yes, as in you have a "plethora of pinatas"—  of syrups, candies, fruits and nuts to mix into the frozen custard flavor of your choosing. Thus, creating any number of flavor combinations for which you can scoop your spoon. If unfamiliar with the menu and the method, you may scoff at the limit of flavors and inability to read the menu very carefully without holding up the line. The building is merely an enclosed kitchen with a window counter from which cold, freezer air seeps out into the humid air in which you stand. Customers remain outside to order and eat at umbrella tables nearby, which is a perfect summer activity.

Turns out there is a good reason only so many frozen custard flavors are available at one time. Due to the labor-intensive and time-consuming process, only one special flavor can be produced each day to provide you with fresh, quality frozen custard. One unique difference in the way custard is made is the use of egg yolks. It's thicker than ice cream because of the mixing process, which uses less air. It reminds me of gelato, which is more concentrated in flavor. It also uses egg yolks, but differs with a lower percentage of butterfat. Ice cream, yogurt, custard— they are all one in the same in most folks' brains, but custard has a creamier taste. That's why I was baffled by Goodberry's. I thought I was just going for ice cream. Yeah, I know— didn't I read the sign? I was a custard ignoramus for which I do apologize.

If you're like me and can't be rushed when it comes to your dessert, here's a suggestion— order the special concrete of the day. Whatever it is! Trust me when I say you won't be disappointed. It's quite freeing to let yourself go from struggling to read the tiny print locked away behind the counter windows and trust Goodberry's. They're the professionals—  how could they be wrong? I did this on two recent occasions and one produced a vanilla custard with Heath bar and Spanish peanuts mix and another was a raspberry custard with chocolate chips and almonds.

Both were delicious and the latter was my favorite so far (as I'm sure I will be going back this summer). I would never have tried this had I not trusted the frozen custard man. I have found that Goodberry's is good at finding a complimentary mix of sweet and savory and texture. The chocolate chips and almonds were broken up a good bit so that the chocolate started to melt into the raspberry, but the almonds helped it maintain a crunch in each bite. Yumsters! (To quote one of my favorite "Private Chefs of Beverly Hills," Brian, on Food Network).

So don't squirm. Submit. And if you don't like? Well, you saved yourself some calories so give yourself a pat on the back. If you're averse to the flavor of the day or simply can't trust someone else to make your dessert selection for you,  you can review the Goodberry's website for some ideas. Try the "Create a Carolina Concrete" button to see the mass of choices you will have. Just remember, the options are endless, which can make it difficult to decide. Plus, the creation button gives some wacky combos— chocolate custard with pineapple and mocha syrup? I will pass on that one. But you get the idea.

The only problem is a few trips to satisfy the craving for something cold and sweet can start to pack on the pounds when you're trying to keep that figure trim for bathing suit weather. It's bad for me since the proximity of a location gives weight to the amount of times I may visit when the craving strikes. Goodberry's distance from my house: 8.65 miles. Rut-ro.

In case you have better discipline than me, I offer a nice alternative to a big cup of cold, sweet, soft and crunchy deliciousness. Buy a box, or two, of Klondike's 100 calorie ice cream treats for the freezer. It's no Goodberry's, but satisfies that ice cream craving without all the added pounds. My favorites are the "Slim-A-Bear" vanilla ice cream sandwiches and the chocolate fudge bars. They're all good!

In case you hadn't read enough about ice cream, and haven't dashed out the door to get some, here are some other notable ice cream destinations/products:

Cookout (milkshakes!)
TCBY (best frozen yogurt I can no longer find)
Edy's (best ice cream in the grocery freezer section, but also one of the most expensive)

You're welcome!

Tuesday, May 25, 2010

Open Love Letter to "LOST"

Dear LOST,

I remember when I first laid eyes on you in December 2004. It was a Wednesday. I was alone in my apartment after a long day's work while my now husband was attending night classes. As a long-time film fanatic and TV junkie, I grabbed my weekly edition of Entertainment Weekly and plopped down on the couch for a read. The attractive twosome on the cover— Matthew Fox and Evangeline Lilly— caught my attention.

I recognized Fox from his days on "Party of Five" although I never watched it. Many confessed their love for you with exclamations of "LOST" on the cover. I was skeptical that you were anything special, but I thumbed the pages anyway and quickly found myself entranced by your story of cast aways on a strange island. There were many familiar faces and names— creator J.J. Abrams ("Alias" creator), Terry O'Quinn (long-time actor) and Dominic Monaghan (of "Lord of the Rings" fame)— but you sounded high maintenance and expensive. Something that often dooms shows like you from the start. I imagined the suit who pitched you to a room full of other suits and smiles at the mention of your potential audience draw and dollars.

There was something different about you though. Your creators spoke passionatately about you in great detail. They convinced me that it was possible you were more meaningful than a blockbuster. As I finished reading, I noticed your airtime "Wednesdays at 8 p.m." and glanced up at the clock on the wall. It was 8:07 p.m. Why not? I grabbed the remote.

And that was the beginning of a six year obsession. I was immediately addicted to your style of mixing character-developing flashbacks with present day mystery. Lucky for me, ABC aired the episodes I missed in the following weeks. I watched your pilot in awe of your special effects and ability to connect me to the loveable— and the not-so-loveable (hello Ben Linus!)— characters right away. You felt more like a movie than TV show.

My loyalty to you was not always easy. You wouldn't always answer my questions about where you were heading, but your secrets made you so interesting. So I was patient and trusted that you would tell me by the end, but alas, you did not by finale end. I don't hold it against you though because I think you meant well. I understand you were complicated and torn apart by your fans. You tried your hardest to please everyone, which can only lead to failure. You went for big picture emotional closure rather than sci-fi details. I wish you could have done both, but perhaps the expectations were just too high.

But that speaks to your talent for entertainment. Whether the audience loved to hate or love you, you were still the topic of ongoing conversation, which speaks to the truth that you were one of the most engaging things on television. I'm sure you will be a divisive source of conversation for years to come.

Now your name will never emerge from the darkness on my television screen to that ominous music whether it follows an eerie episode preview or jaw-dropping end. Now its just a memory of what was one of the most inventive and highly debated shows to grace TV land. Despite any disappointments with your final season, I'm still a "Lostie" to the core. You were an epic series and should hold a place in TV history as one of the greatest because you told great character stories with a pop-culture and historical reference, sci-fi twist. There will never be another one like you.

Thank you for the faithful, island-loving John Locke, which thankfully reignited O'Quinn's career. Thanks for Sawyer's dimples and washboard abs. Thank you for the Hurley centric episodes. Thank you for the Dharma Initiative and smoke monster. Thank you for not making it hell or all a dream that never happened— well, at least not for the entire series. Thank you for the mystery, the characters, the laughs and the tears. Don't let anyone tell you what you can't do. I look forward to the next project by your producer/writer team, Damon Lindlelof and Carlton Cuse. And I still plan to buy you on Blue Ray.

Forever yours,
Lostie Em

Wednesday, May 5, 2010

Jibarra Doesn't Live Up To Potential

On a warm, spring evening you can bask in the downtown Raleigh activity while drinking one of the many margaritas Jibarra Modern Mexican & Tequila Lounge has to offer. Inside the restaurant's front doors is the bar circling a thick, large column of shelved tequila bottles on display at its center. The dining areas' dividing walls don't reach the ceiling so there's plenty of openness to see the old freight stop's heavy ceiling pipes and red brick walls throughout the low-lit room. Tall and wide windows line the front of the restaurant, but are shaded with see-through screens so you can watch the sun set over the train tracks.

Jibarra relocated to the warehouse district of downtown Raleigh in January 2009 and is housed in the Depot building (98 years old) on West Davie Street at the end of the line of several restaurants, bars and nightclubs (The Pit, Humble Pie and Ess Lounge). Its historic and busy location seems ideal given the decor and food, which is a throwback to deep-rooted, traditional Mexican recipes with a modern twist. There is so much to like about Jibarra, which is owned by the Ibarra family— owners of the El Rodeo restaurant chain throughout the city. However, the food's taste doesn't quite hold to its attractive appearance and steep price.

Jibarra mixes rustic Mexican decor with modern designs. Pottery sits on top of a shelf above a chocolate-colored, wooden rectangle table arranged with all the dining essentials and clear blue cylinder glass votives complete with glowing candles. The earthy brown tones along with the Mexican rhythms on guitar (through speakers) create a mellow, but classical feel.

You will find many citrus and spicy flavors woven throughout Jibarra's menu. It includes lunch and dinner as well as a brunch on the weekend in an effort to cater to the timing of downtown crowds. They offer a Ceviches section of four citrus seafood selections. They offer small plates (appetizers) as well as bigger versions for dinner. Prices for large dinner plates range from $12 - $25. The appetizers seem moderate in price until they arrive.

The "Tortitas de Plátano Macho" was not what I expected. Usually plantains are served as a sweet tasting dessert after they've been fried because they're caramelized by their own fruit juices. However, this dish was not sweet at all. The baked plantains stuffed with black beans was beautifully arranged on top of a large pool of dark brown mole sauce with a zigzag drizzle of crema and queso fresco (fresh cheese) sauce on a white plate. The plantains (just two) were small and blackened— enough for two people to have a few tastes, but it was neither great tasting nor enough to eat.

The outside was blackened, but not crunchy while the center was spongy and tasted similar to cornmeal. The black beans masked the plantains' taste making the dish bland. The slight tang of the sauces didn't do much to enhance it either. At $7.50, I expected a more filling and thrillingly flavored dish.

The margaritas are unique, but the cheapest starts at $8. They also have a wide selection of Spanish and South American wines. The friendly server recommended the Cucumber Margarita, which isn't featured on their online menu. This drink is a blend of El Dadito Silver Tequila, triple sec and fresh citrus with a Tajin spice and salt rim. It's garnished with thinly cut slices of cucumber. The use of Tajin gives the drink a spicy kick and creates a savory and sweet mix with the combination of cucumber and citrus. My margarita glass, decorated with a pink hibiscus flower, was quickly empty, but this had more to do with the load of ice and its small size. Bring on the second!

The Chipotle Mango Margarita was more my style. It was sweeter, which contrasted better with its spicy ingredients. This blend of Del Gollado Gold Tequila, triple sec, chipotle reduction, mango puree and fresh citrus was topped off with a raw sugar and Tajin spice rim complete with hibiscus flower. It was delicious, but, again, quickly gone. Skimpy sizes all around for drinks.

The slow-cooked, bone-in North Carolina goat comes in both a small ($12) and large dinner plate ($25). The small plate version's meat, while tasty when edible, did not fall off the bone and fell short of my expectations. It was my first taste of goat, which had a small amount of mild and tender meat, but most bites were too chewy.

This dish comes with "potato confit" (three thin, ridged slices of cooked potato), guacamole and chunky salsa "molcajeteada" (means hot, and indeed it was). Each part is to be piled into a tortilla to eat.

The guacamole was superb. I wish I had ordered that with tortilla chips as my first appetizer. I would have been in a better mood if I had eaten that first although I'm not sure if the chips are plentiful. The combinations in the goat tortilla were tasty, but the goat was just too stubborn. Also, if you're sharing, three small tortillas is not a great number.

The taquitos stuffed with Mexican barbecued chicken were a tad too crispy and came in the magic number set of three. They are served with lettuce, crema, queso fresco and "salsa borracha," which means "drunk sauce" because it's made with beer or tequila. However, the yummy toppings couldn't mask the taste of burnt taquito shell.

One dessert redeems Jibarra slightly with a twist on flan, a traditional Spanish custard dessert. They use coconut and 18-month cured cheese plated with a dollop of whipped cream and small, candied papaya squares on the side. These papaya pieces taste like flavorless caramel bits alone, but enhance the bite of flan. I'm not a big custard dessert fan, but the use of coconut really gave it a new depth of flavor. The flan was a nice surprise.

I left Jibarra feeling slightly hungry and unsatisfied— yes, after sharing three appetizers and a dessert. It appears as if the owners know Jibarra needs some tweaking. The wait service asked a number of times about the food and left behind a comment card to rate the service, food and price. I also received an e-mail asking for the same feedback since I made an online reservation. I commend them for trying and hope they adjust accordingly.

The owners would have reasons to be concerned given the turnaround of businesses in the same location. Jibarra dresses itself up for a crowd that might only come once if it doesn't give the customer more bang for the buck. There are too many other choices nearby. Jibarra clearly wants to be upscale, but the quality of food on the plate doesn't justify its pricing. It won't thrive on the nightlife crowd with its small and expensive cocktails and 11 p.m. closing time. Jibarra has some work to do if it wants to compete with other fine-dining in the area or it needs to be more reasonable with its customer expectations.

Jibarra Modern Mexican & Tequila Lounge is located at 327 W. Davie St., Suite 102, Raleigh, N.C. 27601. It is open for lunch Tuesday - Friday, 11:30 a.m.-2: 30 p.m.; dinner Tuesday - Thursday, 5-10 p.m., Friday and Saturday, 5-11 p.m., and Sunday, 5-9 p.m.; and brunch Saturday and Sunday, 11 a.m.-2:30 p.m.

Monday, April 26, 2010

Give "Date Night" A Chance

"Date Night," directed by Shawn Levy ("Night at the Museum" and its sequel), is proof that casting can make all the difference. The plot isn’t complicated, in fact it’s somewhat predictable and preposterous, but the comedic sense and timing of its stars make it entertaining and funny.

Steve Carrell and Tina Fey play Phil and Claire Foster, who describe themselves as just another boring couple from New Jersey. They’re so exhausted from juggling two jobs and two kids that they prefer sleep to their usual date night out. Their date consists of the same dinner at the same restaurant while making fun of other couples (improv fodder for Carrell and Fey). This doesn’t bother the Fosters until their friends (played by Mark Ruffalo and Kristen Wiig) shock them with the news that they are divorcing.

Suddenly the Fosters are inspired to do something different. They dress up and head into New York City to visit one of the hottest new seafood restaurants, "The Claw, you’re welcome” is how they answer the phones. But the Fosters don’t have a reservation.

They wait at the bar for a call that won’t come until Phil decides to respond to a call for “Tripplehorn, party of two,” an apparent no-show. And that’s when their date night troubles begin.

The Fosters enjoy their evening as the Tripplehorns until a case of mistaken identity drags them into the middle of a blackmailing scheme gone wrong. This involves crooked cops, a well-known mob boss (played by Ray Liotta) and the District Attorney (William Fichtner) who has a weakness for strip clubs.  This leads the Fosters on an all-night trek around the city in search of the real Tripplehorns and the flash drive everyone is demanding be returned.

"Date Night" sounds over the top and wacky (which it is!), but it is somehow grounded by its stars who share the straight man role to the rest of the film’s crazy characters. Carrell and Fey are natural as husband and wife. Perhaps it’s because they’re married to the same network (NBC), with their own TV shows—"The Office" and "30 Rock"—airing within the same hour. Or it’s because they both come from similar comedic and writing backgrounds.

Fey is the former head writer and cast member of "Saturday Night Live" and although Carrell was never on "SNL" (he auditioned, but was never cast), his comedic roots parallel Fey’s. Before he was writing and acting in films, Carrell wrote and starred in Dana Carvey’s ("SNL" veteran) short-lived comedy sketch show on ABC and was a reoccurring reporter on Comedy Central’s "The Daily Show with Jon Stewart." Both Carrell and Fey successfully juggle family with busy careers in TV and film.

Phil Foster is wiser than Carrell’s other alter ego, Michael Scott, but is just as goofy when he’s in a tight spot. Claire is exactly like Fey's "30 Rock" character, Liz Lemon, if Liz found a husband, quit showbiz, and moved to the suburbs to sell real estate. Fey consistently casts herself as the witty, strong female type, which she portrays in "Date Night," and I hope she never stops playing this role.

It is clear both Carrell and Fey bring their own style to their characters once the end-of-the-film credit outtakes roll. Their style is what makes you willing to embark on this farcical adventure to get home safely to the kids.

Some of the funniest scenes include well-casted cameos. The best one is a toss up. When the Fosters need help, Claire remembers a former client who is a security expert that lives in the city. Phil quickly finds out why her memory is so good—Mark Walhberg plays a very buff and shirtless Grant Holbrooke. And then there’s the real “Tripplehorns”—clueless, petty thieves—played by James Franco and Mila Kunis who show the Fosters what passion is. One minute they’re bickering over how to properly blackmail someone and the next?

The dialogue is funnier than the action although it has one of the funniest strip pole dances I’ve ever seen. While I’m sure Carrell and Fey contributed bits here and there with their improv styles, the credit should go to writer Josh Klausner.   Klausner wrote for all four installments of the Shrek films ("Shrek Forever After" comes out this summer), which also explains the film’s rapid fire jokes.

So what’s the lesson? Call ahead when dining out.

But seriously, this movie is most amusing for married couples.  It’s not your traditional boy meets girl romantic comedy. In fact it’s more action than romance.  It finds the humor in marriage’s obstacles and how trust and compromise are crucial for a couple’s survival. It’s the difference between making it work or realizing you’re just “really great roommates” as the Foster’s friends discovered. This comedy's message may be relevant given the on-going media attention to famous couple breakups. (Sandra and Tiger and Larry—oh my!)

"Date Night" is a refreshingly short 88 minutes. It’s rated PG-13 for some language and sexual content—it manages to fit in the one F-bomb permitted with this rating. I guess that’s information that should have been shared with the parents who brought along their talkative toddlers to the theater. It’s not a family film.

I really enjoyed this film, but you might wait for it to come out on DVD. That or call the babysitter so you can see this comical adventure with your spouse or significant other alone. Either way, you’ll be pleasantly surprised.

Friday, April 16, 2010

Outing the Introverted Me

I felt unusually warm on that chilly, November morning when my Elon 101 adviser happily announced we would discuss the results of our Myers-Briggs personality tests together. Reactions in this college freshmen orientation class were mostly shrugs of indifference. Whatever. Except for me. I wanted to jump up out of my seat and shout, “Noooooo!”

But I wouldn't have done that. It's just not me.

I spent the semester listening to my peers’ tales of messy roommates who stay up too late and teachers who give unfair assignments. I shared stories of my own night-owl roomie despite my initial hesitation. I became talkative. We all shared our new student anxieties, outrage and laughs.

I felt accepted by the group, but now I feared Myers-Briggs, via my adviser, was going to label me as “shy” for another four years. You’re either an “E” for extrovert or the dreaded “I” for introvert. I knew I was no “E” and I blamed this for previous social troubles.

My classmates passed the handouts around the too-large-for-the-tiny-room table. My adviser’s instructions were muffled by the shuffle of papers along the mutter of my inner critic who was scolding me for answering the test questions so candidly the week before. I scanned the handout, which listed each personality trait description. I needed to know what words would be used to describe me.

We would start with the introverts, my adviser continued. I glanced around the table so I could capture my classmates naive expressions. Maybe some of them will be introverted too, I thought. My adviser squinted at the test chart he held in his hand as if he had he had lost his place—I hoped. There was a long pause.

In anticipation, I lowered my head to rub my right temple as if a genie would spring forth to grant me three wishes. I only needed one.

“Huh,” my adviser said in a curious tone.

To everyone’s surprise I was revealed as the lone introvert in a class of 15. My heart sank. Not a single person with whom I could exchange an understanding nod. I was on my own again. I smiled and shrugged while I stirred and secretly hated my adviser for “outing” the inner me.

I was ashamed to be an introvert, but I was wrong to feel this way. After 10 years and one book—"The Introvert Advantage: How to Thrive in an Extroverted World" by Marti Olsen Laney, PsyD (also an introvert)—I see it more clearly now.

Typically, only one out of every four people is introverted. There are advantages and disadvantages to both personality types, yet extroverted strengths are more valued because they make up the majority. They set the social standards. This makes introverts feel like they must conform to extroverted expectations, but you can’t change who you are.

And believe me, I’ve tried.

Introverts’ brains have more internal activity. They’re constantly on brain-overload so they look for ways to lessen stimulation because too much drains their energy. Extroverts are always searching for more information, which energizes them—too little activity leaves them tapped and tired. This as a major influence on how both types behave.

In high school, I was an occasional no-show during off-period gatherings in the school library and my friends would ask me about where I had been. I’d make some flimsy excuse because they were suspicious and seemed to think I was avoiding them, but I really wasn’t. I just needed some time alone.

I walked the empty halls in search of a quiet spot to work. The cafeteria was crowded with loud chatter and the occasional airborne French fry. The library was filled with whispers, shushes and giggles that lead to the librarian yelling. So I would slip away to the corner of an empty classroom.

I’d plow right through my homework with no distractions to slow me down. Then I’d just reflect, staring at the dusty chalkboard with the scribbling of lessons only partially erased. The fluorescent lights hummed to a distant voice whose lecture was just rhythmic white noise. Exhale.

During class, whenever a teacher asked me a question on the spot, my mind would race, but would instantly come up blank. I would freeze then feel humiliated and frustrated that I was so slow to respond. I would inevitably give an answer without confidence because I was unsure of my answer because I hadn't had enough time to think it through. Answers always seemed more obvious when the focus was on someone else and the class had moved on. I couldn't understand why it was so difficult. Not only do introverts need an extra moment to think, but being thrust into the spotlight makes us very uncomfortable.

This common introvert trait is often mistaken for bewilderment because extroverts think and vocalize answers so quickly. I thought my inability to think faster made me less intelligent. Introverts actually have better memory, but it takes longer to retrieve because our brains send signals on a long brain pathway. Extroverts use a short brain pathway, so their answers are always locked and loaded while we introverts are still processing.

There's another misconception that all introverts must be shy. Shyness is a social anxiety developed out of bad social experiences. It's a reflection of distrust or lack of confidence. An introvert can be shy, but it does not require it. Extroverts can be shy too, which is worse since they need more interaction to feel good.

We introverts have fewer friends. We don't make the same effort extroverts do with acquaintances who are potential new friends. Whether the extrovert makes friends or not, they still get the energizer they need. I value focused interaction and find socializing in large groups to be exhausting. So I have to conserve time spent so I don’t burn out. I talk plenty with people I know really well, but struggle with social chitchat.

Most introverts are taught they should aspire to be more like extroverts so they feel self-conscious about their natural inclinations. At a young age I was labeled as “shy” because I internalized my thoughts more than others. Eventually, I did become shy. I had gotten so use to the idea that this wasn’t "the norm" and thought people didn't like me because of it. Friends felt the need to address it all the time. I was often excluded, which was more likely a matter of being overlooked because I didn't demand as much attention.

Stuart Smalley, Al Franken's self-help character from his days on "Saturday Night Live," used to look in the mirror and calmly say, "I'm good enough, I'm smart enough and dog-gone-it, people like me."  Maybe that's something I should have done! Though Franken was poking fun, and probably not an introvert, he created a good chant for us when extroverted expectations come pouring down.

People should appreciate introverts for what they have to offer. Just think about what qualities colleges and employers seek out more introverts are at a total disadvantage. There are many situations that would benefit from introvert perspective, but it's often lost due to the volume of extroverts who speak over them.

Introverts are good planners. We weigh all the options before reacting. We're more self-aware. What we lack in conversation we make up for in writing. We're better listeners. Who do extroverts think is listening to them all the time? Not other extroverts.  Numerous conflicts may be the result of not understanding these differences.

You don’t have to be introverted to look back on your adolescence and cringe at those socially awkward moments, but it helps. I only wish I hadn’t let people’s misunderstanding of me confine me to “shy” for so long. The majority makes the rules, but neither introverts nor extroverts are right or wrong—just different.

My Elon 101 class didn’t treat me differently as I had feared they would. I had already won their hearts. Knowing what made me tick didn’t scare them away because I was comfortable and true to myself. In my mind, I had succeeded in "fooling" everyone by acting like an extrovert, but really, it was all introverted me.

What felt like a lifetime of focus on me and my introverted traits in class was probably only a matter of minutes. Then we moved on. We continued to talk and laugh as we always had. No harm, no foul. I realized it was a fresh start. It was a chance for me to see that I didn't have to be defined as shy so long as I embraced introversion for what it really was and kept doing what I was doing— being my thoughtful and friendly self. I learned, just like Laney, that understanding who I am is the key to confidence. No more hiding.

I didn't make any long-term friendships from that class, but that's OK. It was all about helping each other make a difficult transition to new-found independence.

And to my former adviser: all is forgiven.

Sunday, April 4, 2010

"Food Revolution" Does It Right

I'm totally hooked after the first couple of episodes of "Jamie Oliver's Food Revolution." Not just because of Oliver's passion and penchant for annoying stubborn lunch ladies, but because Oliver is doing what so many aren't willing to do— educate.

This reality show follows British chef Jamie Oliver as he sets out to change the nation's eating habits starting in Huntington, W. Va., which has been called the unhealthiest city in the country. He wants to convince U.S. schools to prepare meals using fresh ingredients and eliminate the use of processed food. He wants to change the way people think about food and get them to make better choices. His hope is to start reducing childhood obesity, which is a major problem in the U.S. (see my previous blog).

Oliver beats his head up against a wall trying. From the lunch ladies who don't think change is reasonable  to the administration's red tape, Oliver proves that changing the way Americans think about food is hard work. Especially when guidelines for what constitutes "healthy" is clearly out of date.

How does a fried chicken sandwich and fries pass as healthy? And veggie stir fry with fruit jello fail? Apparently fries and the optional salad cover the veggie requirement and the stir fry veggies are too small of a portion. It's frustrating to watch Oliver fight what appears to be common sense, but he's so committed. "Food Revolution" is clearly Oliver's "baby."

One Huntington elementary school allows Oliver to observe and cook meals by his design for one week. All his tricks and skills bounce right off the kids who just want to eat pizza and the staff who have little money or policy backing to do otherwise.

Oliver tries to break kiddies' bad food perceptions, which would be funny if it weren't so scary. He gathers a group to demonstrate what goes in those yummy chicken nuggets they love, which of course, is meant to be a total gross out.

He takes what's left off a chicken (after the meat you're supposed to eat is cut off) and grinds it up together just like the manufacturers do.  This includes bones, tissue and whatever little scrapings of meat left over that you would assume goes in the trash . Not true.  Cue the eeeeewwwww.

Oliver sifts it all into a meat paste, which he shapes, tosses in bread crumbs and then throws it in the fryer. As it sizzles away, he victoriously inquires, who's ready to eat? His question is answered with raised hands and curious faces, volunteering as eager taste testers.

"I'll eat anything. I'm just hungry," replies one excited little girl. Oliver looks like a deer caught in the headlights who might be eaten afterward.

Yep, kids will eat anything. Except the stuff that's crucial for their health. And parents aren't helping. They pass on their own bad habits and don't make themselves aware of the school's food choices.

Oliver reaches out to help change the habits of one family where each member is overweight, if not already obese. He raids the cabinets and refrigerator, finding product after product of high-calorie, highly processed junk. Freezer packed with frozen pizza. Veggies scarcely found. Empty fast-food cup on a living room table.

This may sound like a judgement—wagging finger and all—of Huntington, but Oliver is careful to explain that's not his intention. It's a reflection of the entire country and includes his own (United Kingtom) in that message. He often speaks highly of the people and the Huntington area admitting that he just wants to make a change. And what better place to start than the one marked as impossible? Oliver's hope is a victory in the unhealthiest place will show the rest they can follow.

To be fair to Huntington's initial stubbornness, they felt attacked. No one likes to hear criticism from an outsider, a British celebrity chef, who's there to "fix" you although not Oliver's words. It's natural to push back. The city is located in one of the country's poorest states so it's easy to see how people may feel someone like Oliver is out of touch with their real circumstances. It's a fact. People don't like change.

But Oliver is sincere about wanting to give people the tools to make manageable changes for the sake of their health. As a parent, he is frustrated and gets teary-eyed at the sight of what has become the status quo of food for the first generation of kids who run the risk of living shorter lives than their parents. The elementary school he visits doesn't even serve food that should be eaten with a knife and fork because they have none. The cameras show the combativeness of school administration and staff, but are good to reveal that it's not always careless disregard, but lack of funding to provide better.A clear statement on what kind of food the kids are getting.

I was thrilled that the show addressed realistic issues such as budgets, or lack thereof, and forced Oliver to come up with tangible solutions for how to pursue his goal. How refreshing-- a reality show that actually deals with reality.

As a native West Virginian and former overweight person, I think this is a cause worth watching and backing. I had no idea how bad school meals had gotten. The parents Oliver reaches out to were oblivious. I am happy to see someone be ambitious enough to tackle this issue through education and inspiration.

I hope Huntington proves you don't need laws to make positive change because they will choose it themselves. It won't be easy, but if they're able to do it, there's hope for everyone else. I can't wait to watch more of this mini-series on ABC airing Fridays at 9 p.m.

Wednesday, March 3, 2010

Good and Bad Ways to Promote Healthy-Eating

The knowledge that fried and baked goodies are bad for our health is nothing new. People simply choose to ignore it. It’s a bad choice, but it’s theirs to make. Knowledge about calories and fat content is the best way to fight obesity, which we can do with the Food and Drug Administration’s help. The FDA recently required trans fats be listed with saturated fats on nutrition labels.

The United States has the luxury of being over-fed, which means we have to consider what we eat more seriously if we don’t want to balloon to new sizes. Over 30 percent of American adults are obese, although rates have not risen significantly over the last 10 years. More significant are studies that found large increases among children over the last 20 years. Obesity in ages 6–11 rose from 6.5 to 17 percent.

As a result, Michelle Obama announced plans to tackle childhood obesity by promoting healthy habits in small, reasonable steps. Major food suppliers have already agreed to use healthier ingredients for schools. She is also working to ban vending machine junk food in schools.

Given these recent studies, pushing schools to be more health conscious is the responsible thing to do. Children need guidance in order to develop their decision-making skills. However, I’m concerned with politicians, such as New York City Mayor Bloomberg, who are overstepping their boundaries elsewhere.

The government can wield its power in public schools—it’s their place. And possibly the only chance some kids have to learn healthy habits. But Bloomberg started a banning trend beyond the public sector. Currently, he is campaigning to get food manufacturers and restaurant chains nation-wide to lower the salt content in food. Another ban may be in progress given Bloomberg’s record so far.

In 2006, the New York City Board of Health, with Bloomberg’s avid support, became the first city to pass a trans fat ban requiring all packaged and restaurant foods do away with trans fat content. Businesses had to eliminate trans fats or face fines. Other cities and states, such as Philadelphia, Boston and California, followed this example, setting deadlines for their restaurants and bakeries to comply.

While trans fats are found naturally in some animal-based foods, others are the result of a process called hydrogenation—where hydrogen is added to liquid oils as they are turned into solids. Such solids include shortening and stick margarine, which are used to make any fried or baked foods. Trans fats give products a longer shelf life and flavor stability. However, they are also found to raise the levels of “bad” cholesterol, which increase chances of heart disease.

While the Bloombergs of the world think it’s better to change habits by force, Mrs. Obama’s initiative is ‘about balance.’ Her approach is a relief, which has been careful not to demand quick action and preach to parents. Her plan is about ‘small changes that can add up, like walking to school when you can, replacing soda with water or skim milk, trimming portions just a little.’ Her message teaches a variety of options, which is important if we want kids to accept and successfully maintain long-term, healthy living. It's more tangible this way.

Bloomberg and friends’ ban method is the food police in disguise. The government often thrives, and grows, on our fears—in this case, those ominous ingredients we can’t see, buried in our burgers and fries, making us fatter and sicker. The same people Bloomberg wants to help are likely to react to this demand with resentment and rejection.

His message, while loud and clear, falls on deaf ears. Unless Bloomberg is going to follow you around and slap the bag of Doritos out of your hand (and let’s hope it doesn’t come to that), bans won’t really be effective in fighting obesity. The obese will continue to be none the wiser on how to turn it all around. After all, adults can be just as stubborn as children, but none appreciate being treated as such.

In 2002, McDonald’s declared they would get rid of trans fat by February 2003, but failed to do so due to an operational problem. Consumers ate fries under the assumption they were made without trans fat. McDonald’s was sued for not properly informing the public of this failure to switch by the deadline. McDonald’s settled out of court and agreed to help with trans fat education and gave money to the plaintiffs and the American Heart Association.

McDonald’s should have been clearer about the unsuccessful change, but did people really think they were being healthier by eating trans fat-free fries?

It’s common knowledge that eating fast-food is fattening. The problem in this case was that the customer was misled. The customer may have passed on the fries had they known it still contained trans fat. Herein lies a solution to obesity—make sure information is readily available and accurate. No doubt McDonald’s learned its lesson from the trans fats debacle, but consumers haven’t. We don’t need the government to tell us what to eat if they ensure we stay informed. We’re not stupid—just lazy.

So why not educate and let the consumers decide? No doubt the calorie-obsessed culture would pressure businesses. It already has. People forget that McDonald’s volunteered to replace trans fat. Many food makers stopped using trans fats when the FDA started requiring companies to publish trans fat content on labels. They must have realized we’re more health conscious when the facts are staring back at us.

Our obesity fears shouldn’t allow the government to be a fill-in for lack of self-control. Mrs. Obama's engage and inform method provides better tools for long-term effects. I agree trans fats are bad and welcome non-trans fat options, but it should happen by choice. We’re capable of managing our own eating-habits. Bloomberg makes laws in “our best interest,” but good intentions can still be bad for our health.

Sunday, February 21, 2010

Fun Memories Inspire New Take On Cake

I love turning an ordinary recipe into something new. It's fun when your taste bud expectations are pleasantly surprised. One of my favorite recipe make-overs is for boxed strawberry cake.

I never tried it until I was a student working in my college admissions record office. I'm not sure HOW I never tried it except that I've always been a chocolate cake kind of girl. Lynn and Nancy, the two ladies that hired the students and worked closely with us every day, always kept sweet treats on hand. Healthy? No. Fun? You betcha.

Sometimes there was too much to fit into the designated jar— it was more of a snack than work table. They were always so sweet to supply their students with their daily sugar rush as a sign of appreciation. A new bag of chocolate candy would disappear within a day.

Did I mention almost everyone working in that office was a woman?


Occasionally they would bring in something special— slices of Old Fogey's strawberry cake. Old Fogey's appeared to be one of their favorite lunch destinations. It was a deli/bakery in downtown Burlington. The restaurant is very small if you've ever been and only stayed open until 2 p.m. on weekdays. The owner's wife would be up at the crack of dawn each morning to bake the day's goodies. Her cakes would often sell out before lunchtime was over.

My first taste of Old Fogey's was a mistake. Our office "moms" were asked to bring back a couple of slices for some co-workers on staff. It was common knowledge that when you went to Old Fogey's, you didn't leave without having a piece then or saved for later. Lynn and Nancy brought back a couple of slices, but for some ungodly reason, the staffers changed their minds. A fortunate turn of events for the student workers. So we all took some bites and begged them to bring more.

So they did. Sometimes they would return with a whole cake. Sometimes they returned with guilty faces. "They ran out girls, sorry." This cake was well-known. Even the admissions tour guides would come sniffing around to records, lowering their status with our presence just to steal a slice. The day they bought around 15 separately wrapped slices for their girls gave us a good laugh.  Imagining them stacking Styrofoam plate after plate as the customers behind them grew concerned gave us a giggle. You may think it was greedy, but desperate times call for desperate measures. If you would have eaten this cake you would understand! Eventually some of us worked long enough to join them on their lunch outings to Old Fogey's so we could scrap for our own slice. And there were times where we were too late and went home sad and empty-handed.

So you might be asking, what was so special about this cake? Three words: cream cheese frosting.

Every once in awhile I would crave a slice of Old Fogey's infamous cake and immediately be disappointed that it will likely never happen (since I no longer live there and am not even sure they are still open). One day I bought a boxed mix and gave it some thought. What was so special about it? Would I ever be able to recreate anything remotely close? Then it hit me-- it was very simple.

I had recently baked a carrot cake, which of course requires cream cheese frosting. I never made it before and instantly loved it. I had been surprised by how easy it was. So I thought I would give this frosting a go with a store bought strawberry cake mix. All I had to do was make the cake in two 9-inch pans so I could stack later and let it cool. The "new take" part would come with the "dress up."

I mixed 3/4 pound of cream cheese, one stick of unsalted butter, 1/4 tsp. of vanilla extract, and 1 pd. powered sugar. The first time I made it I added red food coloring to make it a pretty pink to emphasize that it was strawberry. A look that I remembered from Old Fogey himself.

I've found the recommendation to top baked items with a visual of what's inside to be a useful technique. It skips those moments where people hesitate and hover, trying to decide if what you made is something they want to eat. Those who are uncertain may pass it up. Something I'm not familiar with as a lady with an appetite.

To improve on the old favorite, I added a strawberry filling. I dug out some strawberry jelly from the fridge. I didn't measure this out in any special way. I used the "eyeballing it" method, dumping what I thought was a good enough amount of jelly into a saucepan, added a little water and heated, constantly stirring. I added water as needed so it wouldn't be runny. I wanted to make a filling that would spread easily, but stay thick. I chopped up some fresh strawberries and threw it into the filling. I added a little sugar to sweeten it up. Once I spread it in between the two cake layers, it soaked into the cake a little.

After I covered the cake in the homemade frosting, I put on the finishing touch. I decorated with sliced strawberries all around the sides and on top. It made for a beautiful cake and the strawberry smell was overwhelming. One tip: Be careful to use fresh strawberries and not ones that have been sitting around too long. They can turn fast and ruin your cake if you have it left over for a couple of days.

My decorating skills have improved a lot since my first strawberry cake creation, which as you can see, was a little sloppy. I made this for a birthday celebration recently and people gushed over the smell when I removed the cake cover. The decoration of strawberries just add a nice touch. It wasn't hard. The boxed mix was half the work. Dressing the cake is the most fun anyway, especially if you have extra frosting left over for sampling!

It's the simple things that make an ordinary recipe seem extraordinary. I have no idea how well I recreated the old favorite since I have no way to compare. The response to my cake has been pretty good though and I now crave this version of the strawberry cake so that's enough for me to consider it a job well-done.

Monday, February 8, 2010

Nielsen Can't Keep Up

The Nielsen Company finally announced plans for its “TVandPC” initiative, which will combine online viewing audience data with its current TV ratings system. In 2007, this system added DVR playbacks—the viewing of a show on the same day and up to seven days after the original airing—in addition to live viewing.

Even though Nielsen is recognizing the computer screen as another TV viewing method, it’s not going to be enough to collect a more accurate representation of the viewing population. They must acknowledge that there's a vast amount of uncollected data they need to get their hands on in order to give audiences what they want to see. Just think of all the casualties of an unfair ratings system that left you scratching your head and protesting.

Nielsen will place Internet meters on only 7, 500 panel (measurement) homes—a number representing just .0066 percent of the TV-viewing population, which is their usual number sample. But technology exists to evaluate a larger, more accurate sample with the rapid growth of DVR and Internet. This makes it difficult to trust whether Nielsen will ever have an accurate view of their beloved 18-49 demographic.The lower bracket of this demographic is especially tech-savvy. They are the primary users of DVR and the Internet. They’re completely mobile, using cell phones and laptops to access everything within a few seconds, including television.

Advertising is the main influence of whether a show stays on the air. It's based on Nielsen data called C3, which stands for live commercial viewing plus three day playback of commercials viewed via DVR. If Nielsen doesn't calculate high audience numbers for a group that advertisers are targeting during a broadcast, the advertisers will stop paying the network to run their ads and in turn, the network will likely pull the plug on the show. But Nielsen hasn't kept up with how to track the young audience that views media in multiple ways. Nielsen finally seems to recognize the system’s complications, but not before years of irrelevant data that catered to the live-viewing audience.

Nielsen's factoring of DVR playback has demonstrated some noteworthy differences in live viewership versus seven days so far, but the problem is their methods are slow to report and networks are impatient to evaluate those delayed numbers. Shows (and their audiences) shouldn’t be faulted because the audience watches later through DVR because it’s a more accommodating option. Isn't that why we have the technology?

The recently canceled "Dollhouse" produced low ratings in the dreaded Friday night time slot, but had the highest DVR percent increase of any show on network TV at 44.9 percent in 2009. This was reported in December one month after Fox canceled the show.Who knows what that number would have looked like had we seen the data your cable provider has locked away?

Accessing DVR data of cable subscribers could be one solution to the very small, representative sample. However, cable companies such as Time Warner and Comcast currently have no interest in sharing data with Nielsen. No doubt this could be delivered one day for a price. But if Nielsen could do that, wouldn’t they have just placed more people meters or integrated online data years ago?

Meanwhile, Nielsen is losing the patience of businesses beyond network television that can't afford for Nielsen to drag their feet on their methods any longer. Hulu, a popular online TV viewing spot, had reasonable concerns with Nielsen back in March. Both Nielsen and another research group, comScore, recorded the number of visits to the Hulu website. Nielsen recorded 8.9 million visits. ComScore counted 42 million.

Nielsen’s acknowledgment of the “extended screen” is great, but a few years too late. Concerns with Nielsen reporting are justified. A discrepancy of nearly 33 million website visits might make a difference in how successful a company is rated. Nielsen won’t even be able to start reporting on their online findings until August 2010. If Nielsen doesn’t keep up with viewing habits, the complaints will be more frequent and louder than any disappointed TV viewers. Nielsen needs to catch up or be canceled.

Sources

Sunday, February 7, 2010

Welcome to Fiction Foodie

Welcome to Fiction Foodie. The purpose of this blog is to engage in all topics related to fiction and food. Why? Because those are my passions!

Fiction spans all mediums including books, film and television. I love all forms of storytelling and am very interested in news related to these fields since current events affect the outcome of how stories are framed. These mediums are constantly crossing over— books are made into movies, movies into TV shows, and so on. Fiction plays a role in our daily lives, whether we realize it or not. We use it to teach lessons, gain sympathy and learn from one another. Fiction, at its very core, is about understanding the human condition— we all share common feelings and needs. Stories connect unlikely personalities because they address common, related issues.

And what else could you identify with more than the basic human need for food?

I love a good dish to match a good story. Food and stories go together like peanut butter and jelly, peas and carrots (ha, at least to "Forrest Gump")... just insert the analogy of your choice. How else is the "Dinner & a Movie" series still going? That was the runner-up title choice for this blog, by the way. How else do movie theaters sell all that popcorn and soda? Because we love to eat and watch. Just seems like the natural thing to do.

I love to cook and keep up with different styles, techniques and nutrition. I find that my tastes are ever-expanding so I love trying out new recipes. I am interested in the nutrition aspect, because, let's face it, you can't have a healthy appetite and not think about health if you want to live a long, comfortable life. Unfortunately, baking is the most fun for me, which means I have to find ways to share baked creations. An afternoon covered in flour is just as satisfying as actually eating the end product. I've learned that it's possible to enjoy both indulgent and healthy eating as long as you stay aware and find a balance.

That's what I hope to do with this blog— balance my passions for fiction and food. I find that these subjects often overlap because again, they fulfill basic human needs— entertainment and sustenance. It's the spice of life— quite literally in some cases.

My profile should give you some insight into my background. I've shared some links to my favorite publications or references for these topics. You will notice "The Experts" list, which is a running list of my influences in fiction and food. My hope is this will give you a sense of my tastes and biases. After all, this is my opinion blog.

Happy reading and bon appetit!

Emily B
Fiction Foodie