the crap in the little yellow packets

(this post was originally posted 2 years ago)

the other day I was at Wawa getting a cup of coffee and I noticed something that got me thinking and eventually researching.  
As I reached for the sugar to sweeten my coffee, there were about 5 other people at the counter fixing their coffees, too.  I waited and watched as every single one of them reached for the little yellow packets of Splenda. 
I never used Splenda, cause it just didn't seem right to me for whatever reason.. even though it is touted as..  "it's made from sugar so it's natural".   Still didn’t sit right.  I don’t easily trust marketing. 
So, last night I looked it up online and did a bit of research..  when you have a chance, read it, it's a little long but once I started looking, it was ridiculous what I found.  I think it's important that people find out about this, as it's really toxic and being sold as "natural".  You can't take the FDA word for anything.. I seriously, don't think they take their research serious at all with how it effects our health.. especially if the product is making someone millions of dollars.




SPLENDA... THE "NATURAL" SUGAR REPLACEMENT

Splenda is one of those products.  It's Zero calories and "made from sugar so it tastes like sugar". That is how they market it.  And they are right, it doesn't have that unnatural taste like other artificial sweeteners.  Splenda is different.  Zero calories, tastes like sugar.  Use it in coffee or baked goods, and it taste pretty much the same as sugar.  Zero calories, DING!  People are buying it up.

20% of American households using this product.. that is millions of people.  Splenda is quickly becoming American's top-selling artificial sweetener with $177 million in sales this year and passing the competition, EQUAL, at $62 million.  Everyone is being sold by this "natural" product. Zero calories, remember?

SPLENDA.. so, what exactly is it?

Splenda is actually a brand name for a chemical called sucralose.   Sucralose is a chemical not a natural product.  Splenda is marketing as natural because sucralose does comes from sugar, but it's not sugar.  Look a little closer.  Sucralose is converted from sugar cane into a chemical version with zero calories.  The human body does not recognize it as sugar because of this conversion process, and therefore does not metabolize it.  That's how it's zero calories.

So, what happened to the chemical we just consumed? Does it stay in our bodies?  Is it harmful?

Splenda's marketing company has stated that they have conducted over 100 studies on the safety of Splenda. Ok, sounds good.  Wait.. Look closer.  Only 6 out of the 100 were conducted on humans.  Look closer.  One out of those six were studying the effect on our teeth.   Look closer.  Only 36 subjects (yea, 36 humans) total were studied in the 5 studies.  Look Closer.  The longest duration of any of those 5 studies on a total of any of the 36 humans was only 4 days long. Doesn't sound like a comprehensive study when it concerns chemical consumption by the millions of human americans.

So, what about the other 94 studies? How comprehensive were they and what did they find? Not as easy to read about these findings.  The research in animals showed a staggering amount of ill effects:  40% shrinkage of the thymus glands, diarrhea, enlarged kidney and livers, decreased fetal and placental body weights, breakdown of the lymph follicles in the spleen and thymus, spontaneous
abortion of pregnancies, reduced growth rate and development, hyperplasia of the pelvis, and overall decreased red blood cell count.  The studies further indicated that as much as 15% of the sucralose (yep, a chemical) gets absorbed by the digestive system and stays in the body.  very nice.

Because of all of this, and more to say in the name of the almighty dollar, the sugar industry is suing Splenda's marketing company, McNeil Nutritionals for implying that Splenda is a natural product.

Makes you kinda want to rethink the "natural" alternative.

john hardy: inspiring & living in my dream home!

truly inspiring.  I got a chance to visit john hardy’s enterprise in bali several years ago... and it was great to find this video online that really showcases john hardy designs outside of his jewelry into the beautiful home and furnishings he creates. Click on the photo to go to youtube to watch the video.

john hardy is an inspiring designer who runs his business with compassion and sustainability.  even in advertising.  you can read & view more about their endeavors here.

Most perfect Steak Marinade

I would say I got this recipe from a gourmet or food & wine magazine like almost 20 years ago. Eek! that just reveals too much!   Over the years I have changed it slightly and yes, it has become simply the best marinade ever.   Whether you have a couple of hours or overnight, as suggested, it won't disappoint but the longer the better.  Overnight is best.

I love this on a flank steak, which you then cut against the grain in thin slices.  Served with a simple linguini aoli with maybe a chopped tomato, sprinkle of chopped fresh parsley and some fresh grated parmesan..  renders dinner perfection.

Steak Marinade    

2-to-2 1/2 pound London broil or flank steak

For marinade
    •    4 large garlic cloves, mashed and roughly chopped
    •    4 tablespoons balsamic vinegar
    •    4 tablespoons fresh lemon juice
    •    3 tablespoons Dijon mustard
    •    1 1/2 tablespoons Worcestershire sauce
    •    1 tablespoon soy sauce
    •    1 teaspoon dried oregano, crumbled
    •    1 teaspoon dried basil, crumbled
    •    1 teaspoon dried thyme, crumbled
    •    1/2 teaspoon dried hot red pepper flakes

    •    Whisk in...
    •    2/3 cup olive oil

Pour over meat in a large ziplock bag. 
Marinate in fridge overnight. 

(However... this works really well just marinating anywhere from 6 hours to 2 days.)

 

florent. the end of an era...

I am so sad to say one of my favorite NYC spots is closing June 29th.  I have so many memories in this place.  It was the late night stop after just about every late night out... and there were many... 24 hour french diner.  It was my favorite.  years before pastis, helmut lang, mcqueen and gansevoort hotel, soho house moved in to the ever so fashionable meatpacking district.   Waaay before samantha moved there in sex and the city. 

 Florent was in the middle of the dismal slaughterhouses and next to gay bars, sex clubs and biker bars.  Drag queens and transvestites could be seen at all hours of the night, walking the streets.  The street was kinda scary, but the destination worth it.  The outside looked like a diner or luncheonette out of another era, it still had the old name R & L Restaurant and chrome benches out front.   the florescent pink FLORENT in the window was the only thing telling you it was something different and it would shine eerily on the cobblestone street.  It was an unusual choice.  Inside, it looked like an eclectic diner, not really different than what you would expect from the outside.  Then you start taking it all in..  the hand drawn maps, the message board..  with it’s political, satirical statements and odd assortment of numbers at the bottom.  The staff was amazingly colourful, mostly gay, theatrical and usual both.  The customers were all over the spectrum...  no pretense, a place to sink in your red vinyl covered chair and enjoy.  the food was amazing (it’s where I picked up serving cheeseburgers on a toasty english muffin) and I loved soaking it all in.  It summed up nyc to me.

 

Years ago, as an design student, I sat at the counter and ordered an omelette next to Calvin Klein.  He was by himself, just reading the paper.  New yorkers never stare or even get caught glancing.. so neither did i.  Another time Simon from Barneys.. the amazing window dresser, then there was Mizrahi, David Byrne (which was pointed out to me), Annie Lennox..  and more recently it was studded with the new celebrities, as it became on the map of trendy.  

So many memories, I’ll share just one.  One afternoon in september in 1999, I brought a friend for lunch after we visited some chelsea galleries.  Proud to share one of my favorite spots.  Nervous of the area and thinking I was crazy, she was immediately won over when we sat down at the red banquette table and began to take in the place and read the menu.  I saw she got it and was stoked.   She suddenly ordered champagne when the waiter came.  odd shift in mood, I thought.  what was the occasion?    she wouldn’t tell me until it was poured.  she then began to pour out her heart as I never expected.  she wanted to get a divorce from her husband of 11 years.   I was shocked, but in a knowing, friend way.. and we sat in Florent for hours and hours, crying and laughing and crying more, as we sipped the bubbly and ate garlicky escargot, pate and mussels.  It was the perfect place and the champagne was a celebration of courage that she never thought she would have.  I will never forget that.  And we never felt inconspicuous or at odds for having such a private happening in a public place.

 

In New York magazine this week, there is a great article on Florent and the owner, Morellet, an amazing man.  He was always there, usually at the front window.  I spoke with him often, mostly about my love of the maps on the wall which he drew and the menu I loved, or he would tell me a quick story that would always end in laughter.   Reading the article, I wish I had the chance to get to know him more.  What he has done for that part of nyc and the gay community.. melts my heart.  Truly a good soul and an influential activist.  The string of numbers on the message board, I found out were a chronicle of Morellet’s t-cell count since he tested positive for HIV in the late 80’s.  He was very open about it and that’s what the restaurant was about.. it was an open place for all.  And that’s what resonated in me, without even really knowing it till now.

So, the rent has skyrocketed to $38,000 a month.  Florent will be closing due partially to how Morellet, an advocate of the neighborhood, eventually saw the area become as valued as he envisioned it 23 years ago.  Kinda ironic.  Now pushing out the one who fought for it the most.    Even the bar called Hell has moved out to give room for yet another extremely trendy restaurant.  The weeks before closing,  every monday night, the staff is putting on skits based on the stages of loss.  Each week a different stage.. Denial, Anger, Bargaining, Depression and Acceptance.  This is a brilliant end of a spectacular place.  I can’t wait to see what Morellet does next.  Whatever it is, I will be there and I am sure I will love it.  

“I used to be the light in the middle of darkness, and now I suppose I am the dark spot in the middle of the light”...  “Of course I have prayed that I may be saved last minute by the collapse of the world economy.  And when it came to be real? Yes, I drove out to my lake house in NJ and wept for 3 days.  But, only 2 days!... I am from bumfuck france, okay? and when I grew up I wanted to kill myself every sunday because nothing ever happened.  So, I moved to Paris.  But you know what?  Paris is awful!  Americans, they love Paris, but I absolutely hate Paris.  It is always so grey, it is always the same. So, I came to New York for the reason everyone comes to New York, because it is the city of changes.  People forget this is what they love about New York.  They get old, they get grumpy.  They get.. nostalgic.” 

                                              -Morellet, as in New York Magazine

69 Gansevoort street

Kick-off summer party

Caprese skewers and Endive with herb cheese  & fresh bowl of cherries

Beginning of Summer.. I live at the atlantic ocean, my address is literally “boardwalk”.   You can’t get much closer to the shore than that.  I am lucky.  But living in Jersey, you have a few short months to cram in all the sun and fun you can.  Memorial weekend kicks off our summer and it’s a great reason to throw a party! 

living on an island at the atlantic ocean.  here’s my view bay & ocean.

On another note, when preparing for this party.. I was drawn to one of my cookbooks by the Food Network’s Tyler Florence entitled, Real Kitchen.  So far I have made a dozen of his recipes.. and I have liked them all, except one.  It’s a great book to have, especially if you like food with an asian flare (it’s v. apparent that he is living at the edge of  china town, which I love!) and his recipes are simple enough.  There is a link to his book at the bottom of the page.

Menu

Caprese Napoleon Skewers
Marinated Tuna with Edamame Puree on Wonton Crisps
Teriyaki Chicken Wings
New Potato Crisp Stacks w/ Rosemary Sour Cream & Caviar
Roquefort Grapes w/ toasted Pistachios
Watermelon & Goat Cheese Balls w/ Balsamic
Endive w/ Herb Cheese
Toasted Cheese Raviolis & Marinara
Sausage Puffs
Chocolate covered Macadamia Nut Cookies
Individual Strawberry Cheesecakes Topped w/ Dark Chocolate
Woo-woo
E’s Mojitos

Caprese Napoleon Skewers (tomato, basil & fresh mozzerella)

  Cherry Tomatoes (same size as mozz balls)
  Fresh Buffalo Mozzarella Balls (small)
  Fresh Basil
  Balsamic vinegar
   Slice tomatoes on horizontal so you end up with 2 pieces
   Slice the mozz balls horizontal in 1/2
Before assembling, season mozzarella well with salt + pepper and basil.
   Assemble:
   Using a 5” skewer start with the bottom of the tomato, then mozz then tomato then mozz ending when tomato is “whole” again with mozz slices in between. place in a dish generous amount of good Extra Virgin Olive Oil. Toss more basil and S+P over the skewers. drizzle w/ really good balsamic.

Marinated Tuna with Edamame Puree on Wonton Crisps

   For recipe see Tyler Florence’s book REAL KITCHEN

Teriyaki Chicken Wings

  For recipe see Tyler Florence’s book REAL KITCHEN 

New Potato Crisp Stacks w/ Rosemary Sour Cream & Caviar

  10-15 Red potatoes, all the same size (about 2” diameter at widest point)
  Herbs:  Rosemary, lavender.. (be creative here)
  olive oil
  S+P
  1 T. butter, melted
  Sour cream, or creme fraiche
  caviar (whatever your budget will allow!)
  chives
 
  Clean potatoes well.  Using a really sharp knife.. cut all potatoes horizontally 1/4” thick.  Toss in a bowl with Herbs, S+P, Olive Oil and butter.  Place on baking sheets in single layer.  Roast till brown and almost getting crispy.  Cool to room temp.  (Can be made a day or so  ahead of time and chilled. bring to RT before continuing tho.)  Taste for seasoning.
  Mix snipped chives into sour cream.
  Assemble.. into little stacks. Potato and smear of sour cream to hold together. Potato and sour cream.. (remembering you want people to pick them up and enjoy in a bite or 2.. so keep size in mind.) top with a dollop of caviar.  

 Roquefort Grapes w/ toasted Pistachios

 10 oz. nuts, toasted and coarsely chopped
  1 lb seedless grapes, washed and dried
  8 oz. cream cheese, softened
  2 T. heavy cream
  4 oz. roquefort cheese, room temp

  In a bowl combine cheeses and cream, beat til smooth.  Roll grapes into mixture til covered, then into nuts. Place on wax paper lined tray.  Chill till they harden.. place in a bowl to serve. 

   afterthought:  making this.. I prefer another nut besides pistachio.. I felt they were too soft.  I’d like more of a contrast next time i try.  Crunchy nut, creamy cheese, crisp juicy grape. 

Watermelon & Goat Cheese Balls w/ Balsamic

 yup.. that’s it.  That's the recipe. 
No, seriously..  use a melon baller for watermelon (or make little cubes that stand) and wet baller to scoop out the cheese.  (If you freeze the goat cheese for 10 minutes 1st and that makes this part way easier.)  
Assemble watermelon with goat cheese on top on small bamboo picks.  
Right before serving, drizzle with a really good aged Balsamic.  A syrupy one is best.  Don't have one like that?   Make your own....   Reduce a cup of Balsamic vinegar over low heat til reduced about 2/3.

Endive w/ Herb Cheese

Toasted Cheese Raviolis & Marinara

This is easy!
Pick out your fav ravs (thaw if frozen)
Set up dipping “station” of a bowl with beaten egg and a bowl with seasoned cornmeal (S+P, parsley, grated locatelli.. you get the gist.) 
Heat up some oil to fry in a deep pan, so it doesn’t splash all over..  once hot.. (test with a piece of bread, if its not hot enough it will bearly move.. when it’s hot enough it will crackle and fry towards golden brown pretty quickly. duh) Dip ravs in egg then cornmeal and then into the oil.  Till golden brown.  Serve with spicy marinara.  (Note: I like to do mini ones, and after they are toasty.. spear onto the end of long skewers.. arrange in bowl and so, easy to grab and dip with no mess!)

Sausage Puffs

  1 pckg of Puff Pastry (at room temp for 20 min)
   For Filling:
     10 oz. of ground pork or veal (or combo of both)
     1 potato, baked & cooled, diced fine
     1 small onion, chopped fine
     1 Tablespoon of Sage, dried
      2 T. chopped parsley
      season well with S+P
      1/2 t. crushed pepper flakes
      1 egg, beaten
Preheat oven to 350

In a bowl, mix together with a fork the pork/veal thru pepper flakes.  Transfer to pastry bag with a 1” round tip or a plastic ziplock bag and snip off the corner to the same size.  Set aside.

Working with one pastry sheet at a time, unfold and using a knife, follow the fold and cut each sheet into thirds.  Creating long rectangles.  Roll out slightly, one at a time. 
Pipe sausage mixture along the long length, staying at the edge.
Paint the opposite edge with beaten egg.  Starting at the edge with the sausage, roll up.. gently pressing into the painted egg side at the end to seal. 
Using a sharp knife, cut the rolls into slices about 1.5-2” wide. 
Arrange on baking sheet.  If making right away, brush with remaining egg wash. (If freezing, skip this step and see *freezing technique.)
Repeat for the rest of the pastry. 
Bake 20 minutes.  Serve warm with Worcestershire sauce for dipping.
    

Chocolate covered Macadamia Nut Cookies

Individual Strawberry Cheesecakes Topped w/ Dark Chocolate

  Clean and dry 12-24 large strawberries
  Using a mellon baller.. scoop out the stem, allowing for stuffing.
  Using a paring knife, cut off a little of the bottom, so that the strawberry can stand upright on it’s own.
  Meanwhile, combine for the filling:
  1 8oz. cream cheese, softened
  3 T. powdered sugar
  1 t. vanilla extract
  Mix till smooth.  Scoop into a pastry bag or a plastic bag.  Snip off the corner, squeeze about a tablespoon of filling into the hollow strawberry.  Refrigerate.
  For the Chocolate topper:
Line a cookie sheet (that will fit in your freezer) w/ parchment or wax paper.
Melt in microwave about a cup of chocolate chips, I prefer dark Ghiradelli.  Stir till smooth and no lumps.  Place in a plastic bag.. snip off just a small bit of the corner.
Make stars or hearts or squiggles of chocolate (about an inch in diameter) onto the paper. Freeze till hard.  Place into filling on strawberries.

Drinks..

Woo-woo

  For recipe see Tyler Florence’s book REAL KITCHEN

Serves: serves a party
    •    1 (1.4 liter) bottle mandarin orange vodka
    •    1/2 cup peach schnapps
    •    1 quart cranberry juice
    •    Juice of 2 limes

Erika’s delicious Mojitos

It’s 6:03 Saturday evening... I am sitting at my desk with the windows open, creating an illustration for a client and I hear a pipe organ very clearly in the distance playing God Bless America.  How random, yet really beautiful.

Earlier today I was cleaning up some old files and came across the picture above that I took when I was at ground zero less than 2 weeks after 911.  That photo has always moved me. 
I had to be there for my job, the week after the attacks.  It was a haunting, emotional experience.  I stayed in mid-town and worked at the studios there, but finally after over a week stay I ventured closer to ground zero.  Not sure if I could handle actually getting any closer...  even in midtown, there was dust everywhere, the city as a whole was altered and everywhere you turned you could see the effects.  One night before dinner in little italy, my friend persuaded me to go and light candles there.  I am glad I did.  How quickly we forget.
Well, sitting here listening to the pipe organ playing God Bless America made me think of that picture.  I took it about 1-2 blocks away from the site on the side of a building.  The blocks surrounding ground zero were covered with notes, pictures, messages as far as you could reach up the sides of buildings and gates.  Seeing that 1st hand was altering.  Such great sadness and humanness.  The worst were the photos of faces on the missing posters that were posted everywhere.  So many people came within a week and touched that place of grief and terror, placing prayers and messages of hope and courage.  That part was beautiful.  Which is why I took the picture above.  It was compromised of thousands of signatures, thoughts and prayers.

call me crazy

ok, so I’ve had crazy dreams the last few nights but the one that woke me up last night was not my normal batch of crazy.
I hate it when people tell me their dreams, sigh, and now i am going to do exactly that. 
I was trying to rescue this koi fish that had flopped out of one of those lobster tanks and this cute little girl was getting ready to be-head it, she was about 6 or 7 years old.   I chased her away and grabbed the big white koi and as soon as I put him back in the tank...  the lobsters started hopping out and I was like OMG.. we can't leave them, they'll die out of the water!  .. noone else cared, I was hysterical.  as in upset, not funny.  So, I started grabbing these huge lobsters and putting them back in the tank.  It was a mad race and they were very vicious, and kept biting me.  There were also these huge hermit crabs in the tank that started to do the same.  I woke up from hearing myself yelling at the lobsters and crabs to stop, that I was trying to help them.  My heart was racing like my life depended on it.

how weird is that?  I would love to know what this dream means.  especially since there were hermit crabs, which was one of my beloved childhood pets.  I have never been afraid of them.  dreams are sooo weird.

split pea veggie soup w/ garlic croutons

split pea veggie soup w/ garlic croutons

   2 T. olive oil    

   4 slices of thick bacon, cut into small pieces (no nitrates)

   1 lg. onion, diced

   2 celery stalks, diced

   4 large carrots, diced

   2 t. dried thyme

   1/2 t. fresh cracked black pepper

   2 cloves of garlic, minced

   2 red potatoes, scrubbed and diced 

   1 lb. dried split peas, rinsed

   7 cups veggie stock or water

   bay leaf

   1/2 t. sea salt

   3 cups chopped spinach

   Squeeze of fresh lemon juice

  

  Heat olive oil in a large stock pot over med high heat.  Add bacon slices, onions and celery, cook til onions are wilted.  Add thyme and pepper, stirring.  Add garlic, potatoes, carrots and split peas. 

Add stock or water, bay leaf and salt.  Bring back to a boil, reduce heat to low simmer and cover. (keep lid a bit open for steam to escape)  Stirring every now and then.  Cook for 45 minutes or til potatoes, peas are very  tender. (make croutons while it's cooking.. see recipe below)

  Remove Bay leaf.  Add chopped spinach to soup towards end of cooking time.    Using an immersion blender, blitz till mostly smooth.  

  To serve, top with crumbled bacon and garlic croutons.  A dollop of sour cream is a nice topping too.. or to drizzle, add a little milk or water to loosen it up a bit, then you can make a decorative swirl.   

Squeeze of fresh lemon juice at the end brightens the whole dish. 

whole wheat garlic croutons

   1 garlic clove, minced

   1 T. butter, melted

   3 T. Olive oil

   1/2 t. dried parsley (or 2T. chopped fresh)

   1 T.  grated locatelli or parmesan cheese

   S+P

   4 slices of wheat bread, cubed

   

   Preheat oven to 250 degrees.  In a mixing bowl whisk together all ingredients up to bread cubes till mixed.  Add bread and toss to coat.  Spread out single layer on a parchment covered baking sheet.  Bake till toasty brown, turning once.  Cool.  (store in an airtight container) 

hilarious-ness

this is sooo roflmao funny.  ellen ordered an “hawaiian chair”  off an infomercial and it arrives.
my thought is who were the investors who got behind that idea?  i have a few ideas for them.
(click on the video link above to play)