A Brand, New Ride

Safeway is not usually my supermarket of choice (no offense Safeway); but it does happen to be the closest grocery store to my house, so I run in there -(OK - if you know me in real life, you KNOW I don't RUN anywhere); rather I stop there for any last minute necessities or bagels.  I'll give them that.  Compared to their competitors, for a supermarket, they have a decent bagel - but I digress...

So I stopped at Safeway for a couple of things and as I was attempting to select some bananas, I was mesmerized by the woman who breezed by, picked up a bunch, put them in her cart and moved on.  "REALLY?"  I thought, "It's just that easy for her?  No perusing for bruising or checking for firmness?  Just - oh these are bananas, I'll just take em and go?  Wow!  What must THAT be like?

Now I'm sure you're thinking (because you know I HAVE to tell ya what I think you're thinking.) "Seriously?  No blog for five months and she just starts off about picking some bananas like that has ANYTHING to do with (say it with me), "The Greater Good?"  But alas, it does... Somehow, standing there and thinking those thoughts I knew it was time for me to get back to "The Bumpy Ride", which some might say, is for the "Greater Good."; and that is why I chose to start out this long, overdue, post by telling you about the bananas rather than lamenting over what I've been doing and why it's been so long since I've written.

Trust me when I tell you that I don't consider myself any busier than the next person.  Which is to say, that I don't think you need to hear my excuses about how busy I've been and why I haven't been able to write. I can assure you that I am fully aware of the irony of my situation.  It baffles me how I managed to write "The Ride" everyday for a year last year and yet this is the first time in months that I've been able to make time to write.  But I swear to you, it's not for lack of wanting to.  If you're not a first time Rider, then you know I'm the Queen of COMMITMENT and over the past several months, I've had MANY.  So rather than telling you why I've been busy - in the interest of (say it with me) "The Greater Good", I'll tell you what I've learned...  One of the most important jobs of a parent is advocating for the best interests of your child - academically, athletically, emotionally, and psychologically.  It's often hard to know what to do, but it's your responsibility to figure it out and do all you can to help your child achieve all that they're capable of.  I learned that perseverance and honesty pay off. I learned that forgiveness is freeing and that confidence is the cure for anxiety.  I learned that no matter how full your home is, there's always room for one more.  I learned that making people feel good, safe and happy is one of the greatest things I do and its reward is more precious than money.  I've learned that old dogs can learn new tricks.  I've learned that even if your pockets are empty and times are tough, you can always find ways to be charitable.  I've learned that (as I've suspected), I really do have my finger on the pulse of  what's hot and upcoming.  Yes, last year alone, I wrote about Alex Guarnaschelli and how awesome I thought she was and now she's like the Food Network's next big deal.  Just check them out, she's popping up on all their shows. Also, you may recall that I predicted Billy Crystal would host the next Oscars and HELLO, have you heard??   I've learned that time can heal wounds, that help sometimes comes from the most unexpected places and that "Can't" means you haven't REALLY tried.  I've learned that you need to love and accept yourself even when you're not exactly as you'd like to be.  And lastly, (well probably not lastly, but lastly for the sake of this list),  I've learned that I'm not ready to give up on my dream.  And so, if you'll have me, I REALLY want to try and get back on track and start sharing my stories with you again.  There will be tales and pictures from my New York trip, I promise!  As well as all the observational humor that I can muster, and as many recommendations that I can make for yes, (say it with me again) "The Greater Good."

A GREAT big thank you to all of you who've encouraged me to start writing again and to everyone who has missed me and "The Bumpy Ride."  I've made a few changes, such as "The Ride's" new appearance, (please share your thoughts on that), my updated profile picture, AND I've decided that since all the things I am or am not Queen of, really just make me who I am; I'll now be signing off -
Till next time...
Paige

(43-104) Check Her Out...

If you've ever read "The Bumpy Ride" before, then you know that I am a BIG fan of food related shows.  In the past I've mentioned "Top Chef," "Master Chef," "Diners, Drive-Ins and Dives," "The Amazing Food Truck Race," and "The Best Thing I Ever Ate;" just to name a few.   And tonight, I want to write about a Chef that regularly appears on "The Best Thing I Ever Ate"; "Chopped," as well as on her show "Alex's Day Off," on The Food Network.

The Chef that I'm referring to is Alex Guarnaschelli.  Alex  is the executive chef at Butter restaurant in New York City; and I first became aware of her on an episode of "Iron Chef America," a couple of years ago.  Alex is an Italian American, New Yorker, who received her culinary training in France.  I love to watch Alex because she is an ample sized woman who loves food and makes no apologies for it.  There's something about the tone of Alex's voice that I find captivating and I thoroughly enjoy her vivid descriptions of the food that she prepares as well as the food that she eats.  Just as Renee Zellweger told Tom Cruise in "Jerry Maguire," "You had me at hello;"  Alex had me, when she said "Breakfast is only complete if you are feeding yourself while you're cooking;"  while she was making this outrageous bacon, which can be seen in the clip that I've provided, from "Alex's Day Off."

Because I'm such an Alex fan, I DVR her show; in which she frequently cooks her favorite comfort foods.  I watched the latest episode today while I was emptying my dishwasher and even though I'm not a lasagna fan; she enticed me to want to make a lasagna the next chance that I get.  I've actually never really eaten lasagna because I don't like Ricotta cheese; but Alex made hers with fresh Mozzarella and Parmesan; so this lasagna was one that I could really take a bite of.  As if the Lasagna recipe itself, wasn't enough; Alex also made chocolate pudding from scratch.  What I find most amusing about this is that when I was comprising my "100 MORE Random Things About Me" list, I was going to mention that I love the kind of chocolate pudding that you cook and refrigerate as opposed to the  liquidy kind; but because I didn't think that I could phrase it right, I left it off.  Now today here's Alex, cooking up EXACTLY the kind of pudding that I love; so phraseology aside, I just had to mention it.

I think that it's safe to say that I like to watch TV personalities that I can relate to.  People that I could see as my friends; and that's definitelyy the case with Alex.  If you've never watched her show before and you give it a try or attempt one of her recipes; please comment or email me and let me know what you think. Also, if you've been to Butter or you go in the future; I'd love to hear about that too.  Honestly, I think she's got a lot to offer and she's too good to miss; so in the interest of (say it with me,) "The Greater Good;"  check her out.
Till next time...
Queen of EVERYTHING

(43-41) "The Great Food Truck Race"

In my August 24, 2010 post; "Reality Check," I wrote "I've also DVR'd but have yet to watch "The Great Food Truck Race," (The Food Network) but I have high expectations of this one.  It looks like "The Amazing Race" but with a huge food component."  And boy was I right!!  A couple of weeks ago, my kids and I started watching the episodes of "The Great Food Truck Race," that we'd DVR'd and we immediately got hooked! 

"The Great Food Truck Race" began in Los Angeles on August 15, 2010 with 7 specialty food trucks; (NOT roach coaches;)  from different parts of the country.  Each week they must drive to a designated city after cleaning out their pantries and once they arrive at their destination, they are given a certain amount of money to buy their ingredients.  Once they buy their supplies, they can set up shop anywhere they choose; however, at some point during their stay, they will get a call from the host, Tyler Florence; who will advise them of a "Truck Stop," which is basically a challenge that if won, can provide them with immunity from elimination or money towards their total till, which could ultimately preclude them from elimination.  The team who has earned the least money at the end of each challenge is eliminated.  So far the trucks have been in San Diego, Santa Fe, Fort Worth and New Orleans.  In Next week's episode, they'll be in Jonesborough,TN population 5,000 and the race will culminate in New York City.

My 11 year old son Nicky, brought up an interesting question the other night.  We were discussing the show and he said "Why do they call it The 'Great Food Truck Race' if they're not racing?"  Point well taken; and the answer is; I'm not sure.  But truth be told, it wouldn't really matter to me what they call it, becasue I just enjoy the show for what it is, which is basically a mobile cooking competition.

There are currently only 3 teams remaining; and I can tell you that during each episode the kids and I cheered, when the losing team was announced.  We ALL love this show.  And last night the kids asked Luis to inflate our Aero-bed so that we could all lay down and watch it together.  It's amazing to me how our entire family is always in full agreement about which team we want to go home.
We like the Nom Nom Truck from Los Angeles. They serve Vietnamese style sandwiches and they are EXTREMELY smart.  They typically try to partner up with a local business and they've been leading the pack the entire way; but the team that we like best is called Grill Em All; and they're also from LA.  Maybe it's because Grill Em All makes gourmet burgers that make your mouth water just to look at them; or because they seem to be a bunch of down to earth underdogs.  I'm not exactly sure; but nonetheless, we like these guys.

So, in the interest of (say it with me,) "The Greater Good;"  I'm going to encourage you to watch "The Great Food Truck Race."  It's not too late for you to see the 4 episodes that you've missed thus far; and the next new episode won't be on until Sunday night, so you should have time to catch up or at least start taping the episodes that remain.  "The Great Food Truck Race" is a show for anyone who enjoys food competitions, and if you haven't already seen it; I think you'll be pleasantly surprised.  If you check it out; let me know what you think.
Till next time...
Queen of EVERYTHING

(43-22) The BEST Thing I Ever Cooked

In case I haven't made it clear by my shameful plea for comments, I would LOVE to hear from you; and so I'm gonna take a bite off the Food Network  and include a new feature called "The BEST Thing I Ever Ate."  Being as fond of food as I am; there's no way that this could be a one time deal; and since I have 344 days to go; I figured - WHY NOT!!
In my June 21, 2009 post "A Lil Bit about Arizona" I wrote of my affinity for food; and if you haven't read that post, but you've seen my picture; I'll bet this comes as no surprise.  I don't really consider myself a foodie JUST because I like everything there is about food - because to me a true foodie is  adventurous and my taste buds are not; BUT I like what I like and I like it a lot.

Being The Queen of INDECISION, I've held off with presenting my "BEST Thing I Ever Ate" segment, because I wasn't sure exactly how I wanted to break it down.  On the food Network show (in case you haven't seen it;) they do a different category on each episode, like The Best thing I ever ate FRUIT or the Best thing I ever ate CHEESY etc; And I just haven't decided where I want to go with this - big surprise...  Anyway, in trying to do my research (YES, research;) I asked my kids "What's the BEST thing you've ever eaten?"  AND much to my surprise, all 3 of them said "Anything that you make."  Woohoo, are they brown nosers or what??  But the sweet thing is; they actually meant it!   I thought about what they had said and I realized that I probably would have given the same answer, because my mom was an AMAZING cook.  Sadly when my mom passed away, she took her recipes with her.  Since I was only 19 when she died, we hadn't spent a lot of time in the kitchen together; so any dish that I make that reminds me of her is based on recollection and not fact.

Even though we all KNOW that I'm not going anywhere any time soon; I thought I'd share my Eggplant Parmigiana recipe; since I made it tonight.  MY recipe is based on my memory of my mom's eggplant; and I'm proud to say that it's my signature dish.  (I just had a flashback of Julia Roberts as Shelby in "Steel Magnolia's" saying "Pink is my signature color;" but I digress.) Even people who think that they don't like eggplant - like mine;. And if you can get through this labor intensive meal; I'm sure that you're going to love it as well. 

I will say that I typically like to make this dish in the winter, when it's colder; but hey, when eggplants are only 88 cents each, eggplant parm is good summertime eatin too.  Now depending on how much you want to make and how much work you're ready to endure; THAT will determine how many eggplants you'll need.  (Pretty vague I know - sorry)  I would classify this picture as large eggplants, by the way; and tonight I used 4 small eggplants and I was able to yield one large baking dish and 1 medium baking dish; each with 3 layers of eggplant;  because hey, if you're going to go to this trouble, you might as well have leftovers.   

In addition to the eggplant you will need eggs, milk, seasoned bread crumbs (I like Progresso Italian Style bread crumbs or 4-C if you're on the East coast;) Mozzarella cheese (and I would say that it's worth the extra calories to use the whole milk mozzarella because it makes the dish THAT MUCH better; but if you REALLY don't want to use whole milk mozzarella then the part skim mozzarella won't kill you.)  Lastly, you'll need sauce.  (I like to use Ragu sauteed onion and garlic to save myself a few steps.  In the past I've made homemade sauce and used other brands as well; so it really is your own personal preference on this one.)

I always peel my eggplant because I find the skin to be bitter; but if you don't mind the skin, don't make yourself any extra work.  Slice the eggplant into thin rounds (usually a little thinner than what's shown in the picture above;) and then get to breading.  Crack some eggs into a dish (how many eggs will depend on how many eggplants you have; so start with 2 and add more as you need them.)  Add a dash of milk to the eggs and scramble them up.  Put your bread crumbs in a separate dish and one by one coat the eggplant slices in your egg & milk mixture and then in your bread crumbs.  Make sure that the eggplant is well coated all around and then set the eggplant aside until all of your slices are breaded.  Now it's time to fry (YES, fry!)  I use canola oil, but I add a bit of olive oil as well.  I don't fry solely in olive oil because I don't want my eggplant to taste like olives.  Capisce?  I heat 2 pans of oil at once and when the oil is heated up enough to fry (just a couple of minutes) I add my eggplant slices but do not crowd them.  If you've cut the eggplant thin enough, it shouldn't take them long to get to a golden brown color and once they do; turn them over and give them the opportunity to get just as gorgeous on their other side.  Once they are evenly cooked, remove from the pan to a plate that has several pieces of paper towel so that the excess oil can drain off.  When you are about half way through frying your eggplant stash, preheat your oven to 375.  Once all of the eggplant slices are mouth watering done, take some sauce and lightly coat the bottom of your baking dish (I suggest using a rectangle shape.)  Now we're going to layer.  Take your eggplant slices and lay them in a single layer in the baking dish, cover with sauce (but don't soak them,) then add some sliced mozzarella.  I like each piece of eggplant to have A piece of cheese on it, but it doesn't have to be wall to wall cheese.  Add a drop of sauce to each piece of cheese and you're ready to add your next layer of eggplant.  Once again; if you've cut your eggplant thin enough; you should be able to fit 3 full layers in your pan.  If the eggplant is a little thicker then you will get 2 layers.  On your top layer, cover a little more generously with sauce and cheese, but don't make it a cheese blanket.; and add some dollops of sauce over the cheese.  You'll bake this work of art for about 20 minutes.  For me it's not really about time; I just keep my eye on it until the cheese is bubbling and begging to be removed from the oven.  Trust me; you'll know when it's done.  Remove your pan(s) from the oven and let them cool down just a bit before serving. I usually serve the eggplant with some kind of pasta.
So there you have it, a great Italian classic from a nice Jewish girl.  Ironically enough a lot of the dishes that I make well are Italian, and even though no one in my family was italian, that's what I recall my mom making and REALLY enjoying.

So let's recap; on the table I have the offer for The BEST thing I ever ate segment; and as I said, this has been designed to get you involved; so PLEASE leave your comments and let me know what one of the best things YOU'VE ever eaten was and then I will respond in kind.  OR if you have a better suggestion for how this segment should work, leave me a comment, or send me an email at ASKtheQOE@gmail.com and then we can get writing about one of my favorite topics; FOOD!

Now don't be intimidated by all of the times that I've mentioned the work involved in making this delicious eggplant parmigiana, because I PROMISE you that the end product will be well worth it and here's my guarantee...If you're not FULLY satisfied with your eggplant and you don't think that it's one of the BEST things YOU'VE ever eaten; you can come over and give mine a try.
Till next time...
Queen of EVERYTHING

A Lil Bit about Arizona

When it comes to living in Arizona I go through phases. There are times that I can't wait to venture out and try something new and others when I think that we are really lucky to live here. Lately it seems that I have been in "really lucky to live here" mode; and I recognize this because as I'm driving down the street I notably appreciate the most often blue sky as it contrasts with our flourishing landscapes. I relish the picturesque views and the overall friendliness of the local residents. I am thankful for the cost of living and the affordability of my kids chosen activities and when I talk to non-Arizonians I find myself promoting the state and all that it has to offer.

Luis and I moved to Arizona VERY unexpectedly. We had been living in Orlando for about two and a half years and we were finding it extremely difficult to make trips home to Puerto Vallarta since that wasn't a place that people were really travelling to from Florida and we started thinking about moving West. I called my friend Hollie, who had moved to Phoenix at the same time that we had moved to Orlando. Hollie had been attending Thunderbird (Graduate school for Global Management) and as a side project, she and two friends decided to open a coffeehouse. (I refer to my list of 100 things ~ # 82. Hollie Castro is the most ambitious person I know; and I think she is truly awe inspiring.) The year was 1996 and Starbucks hadn't come to town yet; so their business was doing quite well (they were voted Best Coffeehouse & Best Cup of Coffee, by both the "New Times" and "Arizona Republic" shortly after opening) and as upon her graduation in December Hollie was moving to Italy to work for GE and her partner Julie was moving to Houston, this was going to leave her partner Bobbi looking for a manager. I thought that managing a coffeehouse would be a welcome change from being a social worker so Hollie told me to call Bobbi. After speaking to Bobbi for a half hour, I got the job and Luis and I moved to Phoenix, sight unseen.

People always ask if I miss New York and the truth is that I miss my friends ands I miss the food but that's about it. I LOVE food! And though you could probably guess that just by looking at me, I firmly believe that not ALL overweight people LOVE food. Some are just overweight because they eat (whatever) to fill a void, or because they have poor metabolisms, or don't exercise enough, or because they eat the wrong foods; I however, LOVE food. I love to watch Food Network shows of all kinds

(especially $40 a Day.) I like to read restaurant reviews and menus even if I know that it is for a restaurant that I will never go to. When I'm in a hotel, one of the first things that I do is read about the local eateries and whenever Rachel K is going to a new restaurant she always emails me the menu so I can check it out; because we share a love of food.

Now, because I love food, you have to understand that moving from New York to any other state presents a culinary culture shock like no other. Upon the transition from NY to Florida I recognized the absence of the "Mom and Pop"

style restaurants and the non-existence of Diners ( I refer to my list #7 ~I totally miss New York Diners. Seriously, if there is anyone with some restaurant savvy, and you're looking to strike it rich ~ move to Arizona and open a Good, Old Fashioned, everything from Omelets to Crab stuffed flounder diner, and you will make a Gold Mine.) Aahh the Diner; where you could go any time of the day or night and ALWAYS get anything on the menu. The Diner, with its rotating cake cases with slices as big as your head. The Diner, where I first learned to love french fries and brown gravy and first tasted Baklava (that one was for you Judy; who ALWAYS asked EVERY waiter or waitress at WHICHEVER Diner; "How's the Baklava?") The Diner, where I spent countless hours after a school concert, or having a family dinner or an early morning snack after leaving a club. Aahh the Diner - choices were unlimited and yet I always got the same couple of things ~ BUT alas the chain was the thing in Orlando and the home cooked meals from Italian restaurants were no where to be found. The lack of dining diversity in Orlando somewhat prepared me for the gastronomic deficiency that I first encountered in Phoenix; the land of "Erto." Yes, the Phoenix area is overrun by 24 hour Mexican drive thru joints that frequently have a name that end in "erto." We have Filiberto's, Heriberto's, Hilberto's,Humberto's, Poliberto's Roberto's, and Roliberto's, (just to name a few,) and I'm sure there must be a Berto's too. Now Michelle K has been living in Phoenix a lot longer than me and she had informed me that Erto means meat of the cat; but I have developed my own theory. I hadn't had much exposure to Mexican food prior to moving to Phoenix, and YES, I know that I am married to a Mexican man; but his mom's cooking is not the type of fare that be offered in a Mexican restaurant; although it is DELICIOUS! No, growing up in New City, the only encounter that I had with Mexican food was Tacos at Jack In the Box (a few towns over; ) AND that Jack closed down within a few years. No Mexican food was not prevalent in Rockland County in the 70's and 80's and I offer further proof by explaining that in the 8th grade my Spanish teacher actually planned a field trip to the one and only Mexican restaurant in the county. Now I ask you, if Mexican food was commonplace would our class have been taking a field trip there? Probably not; but I digress...
The "Erto's" are not exactly purveyor's of Mexican cuisine; they are sellers of what I have come to call "ASS BURRITO." Yes, you read that right. Now you can decide for yourself what type of ass I am referring to; but basically I dubbed the popular Carne Asada burrito (from ANY of the "Erto's) ass burrito because it is meat that is typically overcooked and void of taste, (in my opinion) and subsequently not only did the Carne Asada burrito come to be know as ass burrito in my house, but now ALL of the "Erto's" are just generically and affectionately referred to as ass burrito; so, ass burrito is now not only a meal, but a place; or several places. "Aahh, the diner;" she said longingly...

Ass burrito is extremely popular in Phoenix and especially with my family. I honestly think that Luis could eat EVERY meal there and my kids would be righ tbehind him because they love the Quesadillas and beans.

A couple of months ago a brand new Filiberto's was getting ready to open in my neighborhood and to say that Luis and Nicky were waiting for the opening with baited breath would not be an understatement; so the day that I drove by and saw the balloons outside, I knew EXACTLY what we were having for dinner. I told my guys that Filiberto's had opened and they literally could not get there quick enough and because I am the Queen of FAIR; I will admit that the ass burrito was actually good. It had flavor and everything. Now does this mean that I'm a fan? Absolutely NOT, but I will give credit where credit is due and I will eat it out of necessity, although I order a shredded beef taco salad without beans and NOT a Carne Asada anything. Well, last week Luis was at work and time had gotten away from me, so I went to the A.B drive thru. I got the food home and discovered that I now had an additional reason to call them ass burrito because although my receipt said "a pint of beans" these payasos (Spanish word for clowns) sent me home with a pint of rice. Now I ask you, what choice did I have? I loaded the kids into the car and went back to A.B. I requested my beans and asked that they remake my order because I didn't want the kids to eat cold Quesadilla; AND I am now boycotting Filiberto's (not like that's such a hardship for me really.)

Now, although my disclaimers usually appear at the beginning of a post, let me say this: There is A LOT of fabulous food in Phoenix despite the excess of the "Erto's" and if you're visiting, even those are worth a try. A lot has changed food wise since we moved her 12 and a half years ago and the choices now abound. I hope to see ya here sometime because it really is a beautiful place to visit, a great place to live and a wonderful place to eat.
Till next time...
Queen of EVERYTHING