True...

Love this pic!

My "lil sis" was recently featured in an artsy fartsy magazine and this was my favorite picture from her shoot! I think it's fun, quirky and super cute! Unfortunately, she's not gong to culinary school (wahh) or I'd make her write a cook book and put this as her cover ASAP!

I'm just tickled pink over this picture! Great pic Sarah! MUAH =)

p.s. here's a picture from us at Christmas time at my casa...as you can see, she is beautiful even without dessert on her face!

Nothing beets being alone on Valentine's Day!

All alone on Valentine's Day and nothing to do but make a healthy brownie recipe! My dorkiness knows no boundaries. Happy Cupid's Shuffle to everyone and remember after you gorge yourself with chocolate, you'll have to pay for it later! XO


Chocolate Beet Brownies

These brownies are rich, chewy and kinda nutritious!

1/3 cup unsalted butter
4 oz. unsweetened chocolate
4 eggs
1 cup turbinado sugar
1 1/4 cup applesauce
1 tsp. vanilla
1-1/2 cup unbleached white flour
1/2 tsp. salt
1/2 tsp. nutmeg
1 tsp. cinnamon
1 tsp. baking powder
1 cup cooked, drained, mashed beets
1/2 cup finely chopped almonds(optional)
1/2 cup wheat germ

Melt butter and chocolate over low heat.

Set aside to cool. In a separate bowl, beat eggs until light in color and foamy.

Add sugar and vanilla and continue beating until well creamed. Stir in chocolate mixture, followed by applesauce and beets. Sift together flour, salt, spices and baking powder and stir into creamed mixture.

Fold in wheat germ and almonds.

Turn into greased 9x13-inch pan and bake at 350 degrees for 30 to 40 minutes. Cool before cutting into squares.

Pinch Me. I'm a chef.

Ugh. I can't sleep! And rather than "make" myself go back to bed I thought I'd just write about what I'd been dreaming about. Funny enough, it's cooking! I just can't stop thinking about all these new recipes I want to try out on my cooking classes and new clients.

You know, other than being a socialite (which by the way I think would eventually lead to a vapid existence and an obnoxious sense of self) there's nothing else in this world I'd rather be. I know some people might say," My dream job would be being a marine biologist off the Great barrier Reef if I wasn't a fitness instructor." I'm overjoyed to be doing what I love. There is nothing else in this entire planet that I would rather be doing than cooking with, for and amongst people from all backgrounds. There's nothing else that I can do after feeling exhausted, sad, upset, blah or even, like I just want to snuggle with my dogs and read a book all day. I still get a thrill from working with people and cooking food that I believe in with my whole heart.

More than a connection, I feel the food we eat can change lives. The food I eat definitely has changed my life for the better. I can honestly say I live to cook, eat and teach people along the way. My experience with food is that profound and spiritual. I never take for granted that I have food on my plate to eat and many others don't. I appreciate every decadent morsel I'm blessed with each day. Every time my tummy growls because I'm busy and mother nature is reminding me to eat, I'm humbled and ingratiated to God and the world that I have the ability to not only feed myself, but have optimum choices of a balanced and nutritious diet.

Last night, after having a draining and rough week with health issues surrounding my puglet, Jr. I didn't know how I'd manage to pull off a great class. How could I give 150% to student when I had no energy? Some how I always manage to find reserves to teach and engage myself with students. I really think I enjoy teaching probably more than they enjoy learning. It's that meaningful to me. Anyway, I'm going to try to rest up for another day in a wonderful world of cooking!

What's wrong with this picture?

What is wrong with the picture above? Actually nothing. The problem is me! I have officially changed. Perhaps for the better, but I just don't recognize myself anymore. I find myself eating things I use to turn my nose up at. Even worse, I've almost turned into that quintessential Austonian that I used to dread! A super healthy person that can't enjoy fattening food. EEEK!

Let me tell you people! I had a strenuous work-out with my friend, Becca yesterday. We did a 1 hour, power-lifting class that left me exhausted. Even worse, the teacher was 3 months preggers teaching the class! (She is literally the 3rd teacher in 2 months that has taught a class pregnant. That pretty much means no excuses for me not to take the class.) It was a packed class and the teacher was pumped. She was pretty intense and hardcore, but in a good way. She even told us all to smile at her, even if they're fake. Mine definitely was because I was in some pain. It was fun though. Since I was in sooo much pain, I thought I'd reward myself with food! HELLO old self! Yes, the old Myrna loved to reward herself for jobs well done and major accomplishments. I swear, I thought she was still in there somewhere.

Fast forward to 30 minutes later where I found myself in Central Market. A chef and food lover's paradise. I hadn't eaten in a few hours and was famished. Without thinking I automatically got some pork tamales and mac and cheese. They were in the hot case and ready to eat. I also got salad because I was "forcing" myself to eat greens with lentils. Boy was I wrong. When I got home I took one bite of the mac and cheese and it felt greasy and icky. I took a bite of the tamale and same thing. To my surprise I was loving the salad. Didn't eat the rest of the other stuff. I was happy and sad. Happy that I officially made a life-style change. This was the moment where it all sank in and sad that I really closed a chapter in the history of me book.(sigh) I have come a very long way. I have officially lost 20 lbs and I look back at pictures and can't believed I used to over indulge so often.

I only pray I don't become one of those annoying, know-it-alls who preach about health, fitness and balancing food groups. Am I that person already? Everything in balance I suppose. I do still crave chocolate and doubt that love affair will ever end;however I realize now I don't have to eat the whole bar. More importantly, I officially don't have the desire to any longer.

Rachel's Bridal Bday. Solo drive. Greek Bros Restaurant.

This past weekend I trekked through the Texas Hill Country, scared and alone to attend a friend's bridal shower-slash-birthday party. She lives in Port Lavaca and I've never been there before in my life! My friend, Becca was supposed to be my plus one, but then plans changed and she couldn't make it. Petrified to drive all the way to timbuktu by my lonesome, I found some courage to make the drive alone.



I went through small towns I'd never been to such as Cuero, Gonzales, Luling, Victoria and of course, Port Lavaca. I basically turned left at every major intersection to get there. It was like small towns with one major intersection so it wasn't to hard to miss. I'm glad I got over my fear and went. I love going places alone, but I usually go to bigger cities where it's harder to get lost, abducted or left for dead in the blazing wilderness. I'm disappointed to report there were a few little markets and restaurants I wanted to venture into, but then quickly changed my mind when I saw a bumper sticker on a triple lifted Ford that read, I'm a pissed off hunter, just looking for an easy target When I saw that, I thought, "Check please!" So that's pretty much my excuse for not stopping at too many places. My chicken butt did manage to take picture out of my SUV along the way though! Not very road safe I admit, but after seeing that bumper sticker I thought I'd take my chances on the road, rather than off the road.




Apart from the driving(which you can see my illegal photographing- while-driving pics below) it was nice to see Rachel and finally meet her fiance, Jimmy. Separate from my crazy drive, the beaming rays of happiness she expelled 24/7,one thing stuck out like a sore thumb, the Greek restaurant that didn't serve Greek food! We went to a place called, Greek Bros and it had Italian and "American" food. All in all it wasn't really bad, just slightly misleading. I guess Grecian cowboys wanted to appeal to the masses. It was just nice to visit with old friends and meet new peeps.



p.s. the drive back wasn't as bad!

Another example of why I'm a purist.

The picture above is taken from David Rosengarten's twitter account. They're called "twitpics" for all of you who don't have the twitter lingo down pat. And if you don't know what twitter is by now, I can't help you.

My point is above is a photograph of the quivering foie-gras/short-rib burger at DB Bistro Moderne In NYC. I have one word for it:EW. It looks like a cross between beef tartare, except with an unnecessary foie filling. If you have a working grill, great beef, a good bun and decent piece of cheese, well then you just might have yourself an excellent burger in the making. See below!



People, chefs and home cooks go overboard in trying to reinvent the wheel. I say if it ain't broke than don't try to fix it. EW to that nasty uncooked NY burger and YAY to real burger joints(all over the country) who make something as simple as a burger, spectacular.

King Cake Season! My recipe.

Carnival is upon us and it reminds me of 2 things:king cakes and my birthday! Yes. My birthday season was always a ton of fun because it coincided with Mardi Gras season/Carnival. Sure there were parades, beads, hilarious drunken fools roaming the streets, bands and dance teams working it in front of floats, but the true reason to be happy was for King Cakes. I'm sure to regular people, there doesn't seems to be anything special about this cake, but if you grew up in NOLA, you'd understand the true magic of this delectable cake. For the record, it is more like a bread if we're getting technical...but the icing/sugar on top totally transforms this into a "cake."

On that note, I'm a purist. I'm not into over icing the King Cake, nor do I like the raspberry, apple, peach or cream cheese fillings that take away from the yummy dough. Don't get me wrong, I'll still scarf down a cream cheese King Cake, but I'll feel dirty afterwards! My philosophy when it comes to King Cakes is "less is more." There's no sticky filling to cover up the taste of the dough. Which, thereby puts more emphasis on making a delicious dough. It's paramount. McKenzie's Bakery did it best. However, they are vamoose! No more. Gone. (tear.) I still think of them every January through February.

And for those of you who can't get King Cakes(even crappy impostors they hawk in Texas) or don't have a baking bone in your body...try Greek Easter bread. It's not the same, but a close 2nd in my book! And for you foodies who want to know the history of Mardi Gras, I found a simple excerpt to shed some light on the situation.


Origins of Mardi Gras

SOURCE:www.eastjeffersonparish.com

The history of Mardi Gras began long before Europeans set foot in the New World. In mid February the ancient Romans celebrated the Lupercalia, a circus like festival not entirely unlike the Mardi Gras we are familiar with today. When Rome embraced Christianity, the early Church fathers decided it was better to incorporate certain aspects of pagan rituals into the new faith rather than attempt to abolish them altogether. Carnival became a period of abandon and merriment that preceded the penance of Lent, thus giving a Christian interpretation to the ancient custom.

Mardi Gras came to America in 1699 with the French explorer Iberville. Mardi Gras had been celebrated in Paris since the Middle Ages, where it was a major holiday. Iberville sailed into the Gulf of Mexico, from where he launched an expedition up the Mississippi River. On March 3 of 1699, Iberville had set up a camp on the west bank of the river about 60 miles south of where New Orleans is today. This was the day Mardi Gras was being celebrated in France. In honor of this important day, Iberville named the site Point du Mardi Gras.



Dough
1/3 cup granulated sugar
1 tsp salt
½ cup all purpose shortening
4 cups all purpose flour
2 lg. eggs
1 cup milk (room temperature)
2 sm. packs active dry yeast
¼ tsp lemon flavor
¼ tsp orange flavor
¼ tsp vanilla flavor
¼ tsp butter flavor
½ cup canola oil
½ cup cinnamon sugar
Colored Sugar
3 cups granulated sugar
1 tsp purple food color
1 tsp yellow food color
1 tsp green food color





In a mixer at first speed combine 1/3 cup granulated sugar, salt, and shortening until well creamed.
Add eggs and continue to cream.
Dissolve the yeast in the milk and add the flavors.
Once dissolved add to creamed mixture and continue to mix.
Add flour and mix until dough tightens.
Remove from mixer and kneed into a ball.
At this point sprinkle some flour on top and cover with a clean kitchen towel.
Allow the dough to rest for 1½ hours
While the dough is resting mix your colored sugars.
Start by taking one cup of sugar and your yellow food coloring.
Mix by hand with a wire wisk in a metal bowl until the sugar turns yellow.
Pour you yellow sugar into a separate bowl and put off to the side.
Repeat this process mixing green then purple. (By doing them in that order you only dirty one mixingbowl)
When dough has rested roll out into an oblong piece.
Brush on canola oil covering the entire piece.
Sprinkle the cinnamon sugar liberally over the whole piece.
Once the dough is covered with the cinnamon sugar and oil, fold it in half lengthwise.
Cut into 3 strips and braid the dough.
Gently roll the dough by starting at one end and working all the way down to the other end.
This will make the dough a nice long piece that can then be shaped into a circle.
Once shaped place on a baking pan covered with piece of parchment.
Allow the dough to rest again until it doubles in size.
At this point take a spoon and alternate sprinkling the three colored sugars on top of your circular piece of dough.
Bake at 370 degrees F for 12-15 minutes until dough is golden brown.