I dont have something brilliant today. I don’t have some thought provoking question to ponder, nothing to mock, no myth to bust. I’ll do what most blogs do, I’ll give you a check in on whats up with me recently:
- Work: I have a new job (another one, as I already have two others) which I sorta needed since yoga school is over now and I had more time on my hands. But thanks to the new job, this leaves me slightly stressed since there is of course other stuff on my plate (pun sort of intended). However, I love being a private chef, and I cannot complain about working with food all day.
- Family: Thanks to everyone who showed their support when my dad was struck with his brain hemorrhage this past Thanksgiving. Its been so hard to deal with especially since I lost my mother when I was 13. He still has bodily pain on and off, but he actually just saw the neurologist yesterday and he said the bleeding in the brain has almost cleared! But we need to be extra careful with his blood pressure so this wont happen again. His memory is not 100% but better. Lets go with 90%.
- Love Life: My husband, James Franco, is up for a Golden Globe nomination! (but seriously, my love life is nonexistent…..shrug)
- “Blog Social Life”: a few blogger meetups in the near future!
- “Food Issues”: I’m totally fine with eating whatever I want, when I want, and however much I want! Can you tell I went a little overboard with the sarcasm??? But seriously, I feel like ever since my dad got ill, I’ve been a little more forgiving with food and my feelings around it. There is plenty of room for improvement, but I’m far from emaciated and I never go without eating every few hours. Cause Eden when she’s hungry is more annoying than Paris Hilton.
- Exercise: Since my yoga teacher training is completed and I’ve been crazy busy with three jobs, a semi-sick dad, a blog (which is beginning to feel like a child), I’ve skimped on my yoga practice. I know this doesn’t serve me, and I’m hoping that I’ll be able to work on that as I adjust to my new work schedule. I’d like to work a little more on my weight training which is hard for me since I feel it takes out more energy out of my than running. But hey, lugging around 15lbs worth of raw milk and produce from the farmers market counts as weight training….right?
- Face: Usually, its flawless, but my skin is acting like its 16 and sprouting zits galore, hence “love” is rather in the toilet.
- Weather: After LA got pissed on, its actually “warming” up to the idea of sun and breeze. Its fabulous, all you sun whores, come hither!
- Hair: no comment
That pretty much covers it.
So what’s been going on in YOUR life lately? I’d go read your blog to find but you’ll have to take my lame excuse:I’m so busy! And non-bloggers, especially since you dont even have a blog where I can see what your up to!
Did I mention I know the secret to the best mashed potatoes in the world?! Double bonus: very minimal cleanup! Mashed potatoes was on of the first things I learned in culinary school. The kicker: classical french mashed potatoes dont have better! And you know what, they actually dont need to (shocker, I know). Here is what you’ll need:
- about six medium rose or yukon gold potatoes (these are best for my version and for stews/chowders since they have a low starch content unlike the tradtional russets which become mushy super quickly)
- 1 cup milk (I used the raw whole milk I got from the farmers market, you can use skim but if you ask me, it will taste like “skim”)
- dash of salt
- dash of nutmeg (optional but totally worth it)
- Any other add ins! (like garlic, kale, spinach, rosemary etc)
Quarter the potatoes. Place potatoes in a saucepan and cover with water and bring to a boil cook for 20-25 minutes or until very tender. Drain the potatoes and warm the cup of milk until it gets a little foamy and bubbly. Add in the potatoes keeping the heat on medium and stir stir stir. You could use a masher, but I find just mashing it with my wooden spoon does the trick. This where you ad in the seasonings and any extra add ins. Stir a little more until the milk evaporates a little and it becomes nice and goopey. “Glop” it on a plate. This won’t last long, its that good! And the cool part, its SO creamy, its doesn’t even need butter or any substitute of butter! This is why you better use whole milk or a “fattier” soy milk!