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nomnivorous
Brooklyn, NY
Interests: cooking, music, textiles, pop culture, friends
Recent Activity
Something about that popsicle just siiiiiings my name! I want it!
Amen, amen, amen to it all. Beautifully written, Jennie.
Toggle Commented Jun 22, 2011 on why i cook at In Jennie's Kitchen
I sort of, kind of find favas more hassle than they're worth. But this salad might change my mind. I'm definitely entranced (although that gorgeous seared beef doesn't hurt). It was so great to catch up with you briefly while you were in New York, and meet DiPaul. Death & Co, while temporarily blinding, was quite nice, and the company even better.
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while i know saveur is full of some amazing recipes (authentic mexican AND soul food?!), food and wine wins the visuals for me.
yup, all those icons scream pioneer woman!
Toggle Commented Apr 19, 2011 on Mystery Blog Cookies {Contest Closed} at i am baker
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Between the Greek-style Easter and the promise of market fresh meals, I have to agree that Bon Appetit is a winner.
I am SO in! @nomnivorous nomnivorous@gmail.com www.nomnivorous.com
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My mother. I constantly and forever appreciate her, but am a bad daughter at expressing it. Your post made me stop, and think. It makes me realize how out of touch I've been lately. And how bad I feel about being so self-absorbed. So thank you.
Toggle Commented Mar 14, 2011 on An Idea UPDATED at i am mommy
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Heavy on the bean vanilla buttercream!
Toggle Commented Mar 4, 2011 on Win a FLIP CAMERA! {Contest Closed!} at Reviews
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Um, I want these. Like, NOW. All of them. Thanks.
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This is my favorite soup, one that is very much like yours in that it's versatile and easy to adjust. Recipe was posted originally here <http://ncsuemme.blogspot.com/2009/11/another-picture-less-recipe.html>, and here's the recipe text: Emily's Incredibly Flexible Winter Squash Curry Soup Ingredients: 1-1.5 lbs winter squash (it was a butternut squash for me) Root vegetables: carrots, parsnips, turnips, radishes, rutabagas, potatoes - maybe about 1/4-1/2 lb? 1 onion, diced As much garlic as you want! (I'm sure I did no less than 4 cloves), minced 2 tbsp tomato paste 2 cups vegetable/chicken stock 1 can coconut milk 1 tsp - 2 tbsp curry powder or paste, highest quality Salt, pepper, red pepper flakes to taste Directions: Preheat oven to 400. Cut squash in half, scoop out seeds. Rub cut sides with olive oil, and season with salt and pepper. Place on cookie sheet cut-side down. Cube up whatever root vegetables of your choice into equal sized pieces. Place on a second cookie sheet and toss with olive oil, salt and pepper, until fully coated. Place both pans in the oven and roast for anywhere from 30-45 minutes, until fork tender. The root vegetables should be stirred maybe every 15 minutes, but the squash are fine as is. While they're roasting, saute the onion in a heavy 3qt pot with, yet again, olive oil salt and pepper. Keep the heat low-medium. Once nicely softened, even a bit caramelized, add the garlic and saute for a minute or two. Add the tomato paste and curry powder/paste and cook another minute or so. In regards to the amount of curry, if you're not afraid of heat and flavor, I would start with 1 tbsp. If you're fearful, you can use less and add more at the end to taste. Add the stock and half of the coconut milk to the pot. The roasting should be done - scoop the flesh out from the peeling and into the pot, along with the root vegetables. Bring to a boil and then let everything simmer together for 20 minutes. Once simmered, puree in a blender/food processor or in the pot with an immersion blender. Taste after it's blended - adjust as desired curry, red pepper, salt, etc. When serving, add more coconut milk to the top of each bowl as desired for one more final, creamy touch. Feel free to top with roasted squash/pumpkin seeds, bacon, the options are endless. Enjoy!
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OM NOM NOM COOOOOOOKIES!
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I know Elspeth, the lady in the video. Not only is that video adorable, but she is. Love learning the history of memes!
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Yes. This Luna bar is the most crack-like "healthy" item out there. And I didn't say this, but if you freeze/refrigerate it some, it's even more delicious.
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Adam, Mark, the commenters, I just wanted to say that Tom Colicchio blogged about how the judges knew Jen was going home when they tasted her food. (oversalted) http://www.bravotv.com/top-chef/blogs/tom-colicchio/a-grain-of-salt I really love the soulful quality of Kevin's food, so I'm definitely rooting for him. I wouldn't be unhappy if Bryan won, either. I just can't deal with little-brother-syndrome Michael.
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"A belief is not merely an idea the mind possesses; it is an idea that possesses the mind." Robert Oxton Bolton
Toggle Commented Nov 15, 2009 on What's Your Favorite Quote? at Another Chance Ranch
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Sending you lots of love and congratulations. There is an obvious feeling of warmth and happiness exuding from this post (not to sound all hippy-dippy) and obviously the move is the right choice, along with the book!
Toggle Commented Oct 24, 2009 on Leap And The Net Will Appear at The Wednesday Chef
Any reason why parchment won't work/must be silpat? I'm just curious becauseI do not own a silpat and I'm broke. I'd love to give these a shot with sweet potatoes as mentioned by Olga or even beets or turnips!
I personally LOVE everything - the shoes, the hair and the dress. Gorgeous!
Toggle Commented Oct 18, 2009 on Will someone take me to prom?? at Sea of Shoes
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Oh mama, now THAT'S Brown Butter Bourbon Banana Bread! Throwing out my recipe and going for yours. Wow... caramelized bananas has my mouth watering already.
Adam, I have to say thank you for introducing me to Gorilla. Your personal recommendation (when I so bravely emailed you) has given me an absolute favorite Brooklyn coffee spot. It was also cool to meet you the few times I was there when you stopped in! Thanks for being so friendly. :) I was just there today for the first time in a few months. The coffee is pretty insane, strong and yet absolutely delicious (strong doesn't always work for me). I think Joe is a pretty awesome spot as well, though. Delicious coffee, just not quite as apartment extension-like.
Toggle Commented Oct 15, 2009 on Gorilla Coffee at The Amateur Gourmet
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Homemade ricotta is my new favorite thing. It's amazing. Just as an fyi if you don't have buttermilk, you can do the exact same thing with lemon juice or white vinegar. Lemon juice is much subtler, but vinegar will do the trick too. Milk + lemon juice = ricotta. Milk + lemon juice + cream = creamier ricotta. :D
Toggle Commented Oct 14, 2009 on Creamy Homemade Ricotta at In Jennie's Kitchen
I think it's all about balance. I definitely found Kimball's response harsh, but I'm not a total Cook's Illustated hater. It's seriously about balance. Gourmet will be missed, but I have to agree that what's printed often doesn't come close to some of the photography, recipes and simply (most importantly) voice found in some of the food blogs out there.
Toggle Commented Oct 14, 2009 on A Response To C. Kimball at The Amateur Gourmet
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I so agree with Hil, I am so jealous of your location and kitchen. The color turned out great, by the way. The white cabinets and black molding REALLY help balance out the orange walls.
Toggle Commented Oct 12, 2009 on How To Paint Your Kitchen at The Amateur Gourmet
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Adam, I really like the way these colors work together, but I could also see orange instead of red. http://www.apartmenttherapy.com/sf/inspiration/inspiration-hitachino-beer-063821 I recommend doing an orange accent wall, or the orange ceiling idea like the red room in the link. Lots of white to cut in with the bright colors! Silver and black accents, too. :D
Toggle Commented Oct 9, 2009 on Kitchen Colors at The Amateur Gourmet
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