so much stuff, so little time (to blog).

My birthday was super. It was nice to go the low-key route, especially since this sinus infection has pretty much Taken Over My Life. But, even though (on my birthday, last Thursday) it was just a leisurely dinner, and I didn't have anything stronger to drink than water and herbal tea, just being up until 1 a.m.-ish kicked my behind. I was exhausted the entire next day.

It is this way with those of us who are old(ish).

For the big night out, I'd asked around to some people for suggestions. I couldn't decide where to go, but I wanted somewhere off my regularly beaten path--somewhere festive, somewhere good, somewhere not crazy-ass expensive. And, a friend suggested we try The Melting Pot in Station Square. I have a long-time love for fondue, since my mom went through her Fondue Period in the mid-70s, so I thought it just might be wacky enough to work.

To start, it was just kind of surreal to be in Station Square. It's weird down there. I think it's for tourists who desire an inauthentic glimpse of Pittsburgh. Or, suburbanites who want a taste of the Big City, but to not get dirty. I'm not really sure. The Melting Pot is in the mall-type thing, which is also very bizarre. Any time I've been there I've wondered at all the odd shops and the nearly non-existent clientele. How do they stay afloat? But, anyway, back to dinner. It was fine, but not stellar, definitely designed for meat-eaters, but we had a great time nonetheless. Our group was a small foursome--just me, Barbara, Mags and the E-Dawg. We think our waiter may have been very, very stoned.

Afterwards, we met back at Barbara's. She'd made a strawberry jello cake (which I'd reminisced about several times). And, E-dawg complimented the cake with some Toasted Coconut ice cream. Yum!! The (figurative) icing on the cake, was that B got me some awesome cooking-themed gifts that I LOVE! A Cuisinart ice cream maker (electric! with an extra canister!), a copy of David Lebovitz's The Perfect Scoop, and a set of baking ramekins. So fun! (the next day I made some frozen yogurt--exactly how I like it, maybe better than Pinkberry).

We stretched the celebrating on out to the weekend, and had a little family party (I borrowed Barbara's family) on Saturday afternoon with her mom, sister, brother-in-law and niece. She and her sister, Sissy, made a snowball* cake!



*Now, it must be noted that Barbara broke the news to me several months ago that Hostess Snowballs are not vegetarian. I didn't realize this, and had long considered them to be my favorite of the snack cakes. I'd been missing them sorely. And, maybe, holding a grudge since Barbara ruined it all for me--as if she'd added the animal fat all by herself. All is forgiven now! It was SO good!!!

And, yesterday I concluded (?) my multi-day birthday extravaganza with my pal Maria. We had dinner at Casbah. It's been one of my favorite Pittsburgh eateries for years, but my pocketbook hasn't allowed for very frequent visits. But, now with my fantastic employee discount (and a generous friend celebrating my birthday), that has changed! We really had a beautiful meal--the food was gorgeous and delicious, the service was really nice, yet understated, the presentation divine.

I started out with a Parisienne Fizz to drink, which was a glass of champagne with a splash of an elderberry liquer. I love champagne and champagne cocktails, and this one didn't disappoint. It was light and floral and a little sweet, but in a good way, not cloyingly. And, I chose the Mixed Greens salad which was a mix of romaine, raddichio and spinach, with feta, crispy fried banana peppers, fried blue cheese stuffed olives (don't let the "fried" make you think this was heavy--it wasn't, but was extremely flavorful and interesting), tossed in a creamy red pepper dressing. Some fantastic bread on the side (I think it's the Mt Athos Fire Bread from Mediterra).

My entree was one of the best things EVER. I had the Sweet Pea Risotto, and it was like spring on a plate. It was the most perfectly creamy risotto I've ever had with tender little peas studding the rice, and it was accented by some wild forest mushrooms, julienned slices of preserved lemon, some beautiful al dente baby carrots, and topped off with a little shaved parmigiano reggiano. If I couldn't gotten away with it, I'd have licked the plate.

For dessert, I chose the Meyer lemon crepes. The crepes were filled with house-made ricotta and Meyer lemon curd, the plate was drizzled with a Meyer lemon-vanilla vinaigrette, and topping this lovely plate was a scoop of olive oil gelato. Woah. Wow. Geez. Gosh. It was amazing!!! (Thank you, Maria, for the lovely meal and the sparkling conversation!). Maria had the Arugula Salad, Orecchiette pasta, and the dark chocolate and raspberry bread pudding. She also loved her meal (I had a few mouthfuls here and there, and it was fantastic). I wish I had photos of my meal. It was truly stellar. [And, for work, I get to meet the chef (Chef Alanson Peet) tomorrow! I'm totally geeked about it. (Geek being the operative word)].

breakin' legs

Don't worry; it's the *good* kind of breakin' legs! I went to the audition yesterday, and it was really, really fun! I loved reading for the part, and I got to see a couple other people audition, and that was really interesting, too. The film project is for a pilot that a friend of mine is pitching to the premium networks (like hbo, showtime, etc.). I stuck around to do a complete read-through of the script afterwards so they could time it, and it's a great story. I'd totally watch it. I hope it gets picked up! I mean, I, obviously, wouldn't be in any kind of finished version that would actually air on the TV, but still. It's a great story, great characters (all the main characters are women), and I think it's going to be great. I volunteered to help out with whatever is needed because it's just super interesting and fun. Go, Dominga!

Before heading out for that adventure, I stopped by home and made a quick salad and an awesome salad dressing. The dressing was a raspberry vinaigrette, and I got the recipe at the raw foods "cooking" class at Whole Foods a couple of months ago. This is a recipe that Matt devised when he was trying to recreate the raspberry vinaigrette from Sand Hill Berry Farms. I haven't had theirs, and in general I'm just kinda over raspberry vinaigrettes, but this one is so amazing--in taste and appearance. Seriously. A show-stopper. And, really easy to make.

I should've taken the picture before I coated it in a fine layer of pepper, but you can still see the gorgeous color:


Here it is in its jar with an orange and lemon for color gauging:


Matt's Fresh Raspberry Vinaigrette
(keeps up to 2 weeks refrigerated)
1 c. raspberries (that have been frozen and thawed, so they're releasing their juices)
2-3 dates, pitted
4 1/2 t. apple cider vinegar or 3 T. lemon juice [ek-I used the lemon juice]
1/2 c. - 3/4 c. water
1/4 c. flax oil [ek-I used extra-virgin olive oil]
2-3 cloves of garlic [ek-I used 3, but I'd use 2 next time]
3/4 t. sea salt

Place all the ingredients except the oil into a blender and puree. Drizzle in the oil while the blender is running to emulsify the dressing. (per serving, cal: 27, carbs: 2, fat: 2, protein: 0)

Yum. I'm going to take this to the beach with me.

And, after returning home last night I was craving some vanilla frozen yogurt. I'd read a post on Heidi's blog about a recipe for vanilla fro-yo from David Lebovitz's book The Perfect Scoop (which is right now, at this very moment, waiting for me to pick it up from the library). This is the most simple recipe ever. And, freakin' delicious! I used Fage Total (full fat) because I kept reading that you couldn't make it with the fat-free (not sure why. maybe the texture doesn't freeze well?). Next time I'll try it with the Fage 2%. I think that'd be fine.

I just used 2 containers of Fage Total greek strained yogurt, 3/4 c. organic sugar, 1 t. pure vanilla extract. Mix it all together until the sugar dissolves, and throw it in your ice cream maker. It's done in about ten minutes. I ate half my bowl of it before I remembered to snap a picture, which didn't come out too well, but here it is. You should look at the photo on Heidi's site. That is what made me Have To Have It.


So, at the end of the day I stayed in my nutrition ranges. I ended up at:
Cal: 1273 (range 1200-1550)
Carbs: 194 (range 135-252)
Fat: 45 (range 27-60)
Protein: 43 (range 30-136)
Water: 7 (goal 8+)

And, I wasn't hungry at all, and didn't really think about it that much.

It's CSA Day! I love CSA Day! Ellen picks hers up on Tuesdays so I get a little preview. She said it was lots of greens, strawberries!, pea shoots, herbs (oregano, thyme, sage), garlic scapes, lettuce. Yummy freshness!

Here's today's breakfast-n-lunch pack:


From the top, clockwise:
-salad with romaine lettuce, red onion, avocado, hardboiled egg, orange bell pepper, bac'uns, and raspberry vinaigrette (cal: 298, carb: 17, fat: 21, protein: 11)
-grape nuts, Fage Total 0% yogurt, strawberries and 1 T. honey (cal: 335, carb: 72, fat: 1, protein: 13)
-otsu (cal: 186, carb: 25, fat: 7, protein: 9)

And, three glasses of water so far.