Mama said there would be days like this.

Today it rained all day in Brooklyn. The L train stopped running. I got completely soaked in a downpour going from my apartment to the laundry-mat across the street. The hot water stopped working in the apartment.

Needless to say, I spent most of the day inside with my empty refrigerator (sans kale, ginger, and coconut oil?), my parent's netflix account, and a some iTunes musical playlists?

Mama said there would be days like this...Today was one of those days. Pull the covers over your head and go back to sleep because today there is not enough willpower in the world to get you to do anything, go anywhere, or see anyone.

Cooking is what saves me on days like today. I am not going to lie, napping works too. Literally, 'sleeping' away part of a gray day is always a good idea. But cooking is what completely snaps me out of that inevitable-guilty feeling I get when I have done absolutely nothing. For me, it is the equivalent of getting a manicure or pedicure, or taking a really great yoga class. It feels indulgent but is: cheaper, tastier, and doesn't require any travel time.

My dinner for one, starting clockwise: avocado with olive oil, marinated dino-kale, white bean sage balsamic dip, marinated cukes. in the center: forbidden black rice.

(working on writing down the white bean sage balsamic dip for you all :))

Marginally,

Mollie

Pocket Full of Sunshine.

I leave things in my pockets like a chipmonk leaves things in it's cheeks. Sometimes if I am lucky it is a $20 dollar bill that Grandma slipped me six months ago while no one was looking that I totally forgot about. Yesterday it was some dried goldenrod flowers from last summer's garden with a little bit of beach sand. Upon finding thess neglected treasures, I was immediately reminded that I miss having a garden, eating from a garden, and eating salad!... the kind of salad that is still warm from sunshine!

So in this post I am slipping you all some pics from the Bard Community Garden that I visited this summer while hanging out with my dear friend, Lilah. Let's just say, the photos have been in the pockets of my computer for over a month now and I think it is time to share them.

What could possibly be more important that feeding yourself and other's delicious food?

A Lilah creation: heart shaped crostini

with herbal white beans, monchego, beet greens

the gem herself: Lilah

salad with cucumbers

garden booty: purslane, nasturium, wood sorrel, beet greens, chamomile

breakfast with blueberries from the garden

A taste of cucumber salad)

2 cucumbers, sliced thin!

salt, pepper, sesame oil, black sesame seeds

apple cider vinegar

chili pepper

amounts are totally up to you! mix. marinate. forget about it. and then eat it. I trust you to make it yours!

Marginally,

Mollie

Father's Day Bolognese- Cohen style.

egg. flour (semolina and 00). bowl.

Mix it.

Knead it.

Roll it.

eat it.

more details to come soon!!

Marginally,

Mollie

Only in Brooklyn...

Only in Brooklyn... do you wake up to a text message from a friend on a Saturday morning asking if you want to shlep to Coney Island to be in a Mermaid Parade?!?

"Dress up like a mermaid. We have to be there at 1"

"Okay!"

How can I say no to marching in front of thousands of people dressed like a mythical goddess of the sea? Self conscious? Not something people feel at the mermaid parade.

With some sun-screen a bikini top and little else I marched with the mermaids of the Hungry March band. Choreography was: follow the steps or don't follow the steps but whatever you do DO NOT do something in-between... and smile.

We ended the Parade by marching right into the sea, band, bikinis, and all! I skipped the Nathan's hot dog, a coney island classic, and met my family for dinner in Park Slope...I guess I have to go back next year.

Marginally,

Mollie

Split pea Soup on Jane Street

Yesterday, I was walking down Jane Street in the West Village and some crazy guy on the street came up to me-and told me that he saw "my natural beauty and is wondered if we could start seeing each other every other day." Although it was an entirely inappropriate thing to say, and forced me to start running toward the East village...I prefer to see it as a sign from the universe that:

A) there are men in NYC looking for relationships

B) I need to be careful for what I wish for.

Anyways the take home message of the story is: when a crazy guy on the street approaches you walk or run away! Personally, I encourage you to take refuge in the kitchen. Cook away the crazy and eat something delicious!

This week I made a thai-inspired yellow split pea soup- I am calling it: Split Pea Soup on Jane Street.

Spring time is the perfect season for peas, but a little too early for fresh ones. So... I find the yellow split peas to be a great compromise; they make this soup look like a bowl of sunshine. You can also substitute them out for some yellow lentils if that is more convenient for you. But don't settle for anything less than lemon grass, kaffir limes, and coconut milk, as they are the celebrity ingredients of the soup, giving it that unique and refreshing thai flavor.

I ended up eating the soup cold, garnished with some raw purple saurkraut on top ( as purple is the complementary color to the yellow). But I don't want to deter you from eating the soup hot, as a one bowl sensational meal onto itself or with some quinoa or rice on the side. It is just...I am a little obsessed with saurkraut at the moment. I find the tangy flavor to be an interesting addition to almost anything I eat. Not to mention saurkraut gives you a tun of good gut-loving bacteria that helps your digest food more easily, and is a great source of vitamin C (according to the Real Pickles...label). You have to buy the real stuff that says: lacto-fermented and don't heat it up..that kills all the good stuff .

Split Pea Soup on Jane Street Recipe:

2 cups yellow split peas

6 cups water, divided between cooking the peas and soup

2 tablespoons coconut oil (or olive oil)

1 onion, diced

1 carrot, diced

1 yellow pepper, diced

2 Kaffir lime leaves (if you have them....I used 1 tablespoon of lime zest and some lime slices)

1 stock of lemon grass (out leaves removed, smashed)

1 teaspoon salt

1 jalepeno pepper, seeds removed and minced

1/4 cup cilantro stems (minced)

1 1/2 tablespoons, grated ginger

1/2 teaspoon tumeric powder

1/2 teaspoon cumin

1 can coconut milk

Salt

pepper

cilantro leaves, cashews, coconut, and saurkraut for garish (whatever you got!)

Rinse and soak split peas for 3 hours, ideally overnight. Strain the peas from their soaking water and in a pressure cooker or large pot....cook the peas in 4 cups of fresh water. With a pressure cooker the peas will take probably 25 minutes to cook , in a large pot, they will take about an hour depending on how long they were soaked. While the peas are cooking, heat oil in a saute pan, and add onions, carrot, yellow pepper, kaffir lime leaves, lemon grass and salt. Turn the heat down to low, stir, and cover the pan for 10 -15 minutes. Uncover. When the onions are translucent, the carrots, and peppers have softened add the: jalepenos, cilantro stems, ginger, turmeric, and cumin. Turn heat to medium/high, and saute for 5-7 minutes, so things just start to caramelize and become fragrant. After the peas have finished cooking, scrape your sauteed mixture into the cooked peas. To collect all the flavor, de-glaze the saute pan with 2 cups of water, and add that water to the pea mixture along with 1 can of coconut milk. More water might be necessary...use your digression. I trust you! Cover and cook for 20 minutes on a low simmer. When the liquid of the soup has reduced, season according to your pallet, garnish with condiments, and serve.

Marginally,

Mollie

If Urban Outfitters had its own Vatican City...

If Urban Outfitters had its own Vatican City.... it would be called Williamsburg.

Case-and-point photo essay follows:

We pray and drink about natural disasters.

Our wood-cut graffiti Sistine Chapel.

The Great Baths.

Saint Obama. (We debate this when we drink and pray)

Our Gift shop.

The....bakery? (this is real !?!?!?)

Some things are on display. DO NOT TOUCH!

We are in the process of restoring...

The Pope mobile?

Marginally,

Mollie

Vintage Sun Tattoos Return!

As my freckles are returning with the sunshine i am starting to feel spots of guilt appear over my entire body for not updating the blog for the past MONTH!

My list of excuses:
1) I have discovered one of the oldest, sexiest language on the planet: "Sanskrit". The language literally requires you to feel sound vibrations in 5 different parts of your mouth. How am I supposed to blog and RAM, VAM, LAM, YAM, OM, OM , SHANTI at the same time?
2) My grocery budget for chocolate has exceeded my entire grocery budget therefore I have stopped cooking for the past month and have only been eating chocolate. (this is only a slight exaggeration)
3) I am trying to make a website...and it is taking forever to understand the inner being of iWEB
6) I might go to Australia?!?! (that has been a rather huge distraction)
7) I am smitten with the city!

So my offering to you, my dear blog devotees, is a mind-eraser: my kitchen playlist. Listen to it with your favorite cocktail while you are cooking something delicious, and you might completely forget that I ever abandoned you.

My kitchen playlist: (song title - artist)

Sideways - Citizen Cope
If it be your Will- Antony and the Johnsons
Karma Police - Radiohead
Honey Tar- Coco Rosie
Theme De Yoyo - The Chicago Ensemble
Across the Universe - Rufus Wainwright
Lost Together- Frazey Ford
Silver - Bonobo
Reckoner - Radiohead
Daylight - Matt and Kim (they are neighbors!!)
Walk on the Wild Side - Lou Reed


Marginally,
Mollie

First Day of Yoga School- Lunch

I have a distinct memory of scavenging for lunch in elementary school before I started to make my own. Emily brought lunchables which I l devoured when given the chance because they were completely forbidden at my house. Tess always had a plain bagel with cream cheese which was utterly satisfying. (Her cheese ketchup sandwich not so much). Olivia and Mika brought sushi. When I was feeling eclectic I would usually take 1/2 a roll. And Hannah Brown's mom wrote her love letters on her napkin, sometimes she would 'give' me one. I began to write my own napkin love notes after my mom refused. (Love her to death but she just wasn't going to write on a napkin I would inevitably wipe my mouth on, and throw away)

So yesterday was my first day of yoga teacher training and my immediate reaction was: what am I going to bring for lunch? The training lasts most of the day and I didn't want to be starving, and I definitely didn't want to scavenge. I wanted some food that would support my downward dog, rather than make me want to be in shavasana for the rest of the day (the pose where you lie down and pretend to be dead) .

Here is what I packed (see the pictures above):

blood oranges and apples (seasonal, refreshing, thirst quenching, sugar)

almonds (fat is incredibly grounding)

Brown rice, steamed kale, seared tempeh, with some pumpkin seeds (fermented soy product) (wholesome and doesn't weigh you down)

Carrot, Ginger, Miso, Tahini dip (great source of vitamin A, and beta-carotein)

Salad with roasted balsamic tomatoes (refreshing)

roasted squash and pears with ginger, and cinnamon (hydrating, and sweet)

Here is the Recipe for the Carrot, Ginger, Miso, Tahini dip:

I made it up so you might need to adjust things to fit your pallet. Think of this recipe as a road map, rather than a GPS to a destination. Listen to your own taste-buds!

Have your cuisinart ready.

steam 4 medium sized carrots with a handful of golden raisins. You want the carrot's color to brighten and the carrots to become soft but you don't want them to become mealy mush.

Next, put the steamed carrots, and plump raisins into your cuisinart with:

2 Tablespoons of tahini

1 heaping Tablespoon of white miso paste (organic)

1 heaping Tablespoon of ginger (I like a lot of ginger)

Juice of 1 lemon

2 Tablespoons water

Dash of Cayenne

Dash of Tumeric

Finish with Olive oil (drizzle some olive oil on top). The fat of the olive oil will help bring the layers of flavor you have created together. There is a french term for this that I do not remember at the moment.

You can use this dip pretty much anywhere. Double the recipe, and make it for the week. Put it in your sanwiches for a little extra something. Dip your veges in it...etc.

Marginally,

Mollie

The 'Boocha' babies are here!

Kombucha, you might know it. You might love it.... and You might absolutely hate it. I can best describe it as the $4 drink you see in the check out line at Whole Foods that comes in a ridiculously pretty glass bottle. According to what I have read, Kombucha will do just about everything except get you dressed in the morning. Detoxify you, probiotic you...(yes, I wish probiotic was a verb), get rid of your cellulite etc. etc.

I don't know what is really true but here is my understanding:

Kombucha is a fermented tea drink made as a result of a symbiotic relationship between bacteria and yeast. Not unlike Lichen, the bacteria and yeast come together via some biological/chemical attraction and form a slimy cellulose thing called a scobie. When the scobie is really big it is called a 'mother' because you can peel off layers from it and make baby scobies, which I call 'boocha babies' and give them to your friends.

So why would you want to drink this?

1) Engage in a symbiotic relationship with bacteria and yeast.

2)Add some flora and fauna to your gut.

3) Be cool.

4) I like to think about it this way: Beer is a fermented drink made from yeast. Yogurt is a fermented product made from bacteria. If you combined the power of yogurt with the power of beer....you would have KOMBUCHA.

The coolest thing about Kombucha is you can start your own boocha family basically for free. All you need is a glass jar, something that breaths to cover it, 8 organic black tea bags, 1 cup organic sugar, and approx 2 liters of water.

Brew all 8 black tea bags in 1 cup of water. Steep for 5-7 minutes and then dilute with cold water. Hot water will kill the 'boocha babies'. Add 1 cup sugar. Then add your scobie to the mix(you can buy them online or I will give you one). It might float or sink- don't worry! Then add little raw apple cider vinegar or store bought Kombucha. This gets things started. Cover with a cloth, cheesecloth, or whatever porest material you have. Then forget about it for about 2 weeks. It should be naturally carbonated. All the sugar gets digested by the yeast, so it should not taste sweet. After you are done brewing you can add flavor...by diluting the brew with whatever tea or juice want. I like to keep the finished brew with nothing in it in a glass bottle in the fridge.

Other tips:

I have been told you don't want make kombucha with other types of tea...b/c boochas LOVE black tea, and only 'like' other teas. Why not give them what they really love, instead of what they just sorta like?

But I suggest you experiment...you can't really go wrong. Just don't put anti-microbial things into your brew. (ie) honey, ginger. You can put those things in after the brew is finished, I promise.

Your 'mother' scobie can last forever, just keep adding cold tea and sugar, and some of your left over kombucha from your last batch and give away the babies.

Happy Brewing!

Marginally,

Mollie

Shadowing Sunshine

Today I had to privilege and honor to shadow one of my most favorite food bloggists, and the former executive chef of Angelica's Kitchen, Amy Chaplin. Her celebrity clients including Natalie Portman can attest that her food and blog are not to be missed! . Check it out! http://coconutandquinoa.wordpress.com

"It feels like I am eating a chickpea for the first time," I said as I tasted a spoonful of Amy's chickpea-beet salad . That's because (as I learned today) basically I was. Amy doesn't buy her beans in a can lined with BPA plastic, she buys her beans dry, pre-soaks them, cooks them with seaweed (Kombu), and then marinates them. Seems like a waste of time? With this method of cooking legumes, there is so much more flavor, and so much less indigestion! Truly, it is like you have never tasted a bean before in your life! (A pressure cooker can speed up the process...)

Most of the things we prepared together you can find on her blog: 'white bean aoli', 'spelt pea salad'...but the roasted veges you will just have to taste just by looking at the pictures.

Chlorophyll, Sunshine, and Flavor. Eat it up. Digest. Compost. Enjoy!

La Cucina.

Lunch: manna bread, watercress, white bean aoli, avocado, and some red cabbage Kraut

Dry.

... a little bit more.

please.

Compost in NYC! There is some soil under all that concrete!

Sushi socked and thonged fashionista at work! (Me...)

Sunshine Golden Beets!

Squash! and love