Category Archives: quick bite

nestMeg Moving to a New (York) Nest


Well, I have broadcast the news all over my favorite social media sites, but I have neglected to share my impending move on nestMeg. The fact is, between moving back to America, driving to New York City for interviews (thanks, Irene, for getting my flight cancelled!), and navigating the tumultuous world of job negotiations, food preparation has not been on my mind. (Food consumption, however, occurred in a big way in NY. And is continuing, for that matter, in NC.) Hence, I haven’t cooked in quite a while, and I’m milking these last days of eating momma’s cooking for all they’re worth.

Now that I have secured a job in Manhattan and an apartment in Brooklyn, I can safely say that I am going to fly the North Carolina coop in just under two weeks. I would be terrified, but I’m too busy being really excited about the future. Ask me again when winter comes.

Despite being born two hours north of the city, I never imagined myself living in New York. I’d say the aversion to cold weather factored highly into that decision, as did my concern about being surrounded by so many oppressive skyscrapers. This summer, though, as I connected with my German roots, I realized that the greatest opportunity I could have to fully understand my heritage was waiting for me in NYC. Those same streets, after all, played host to the dreams of my great grandparents, grandparents and parents. Why not mine?

So, on the 10th anniversary of September 11th, a day that has come to define our generation, I find myself preparing to live in the city that never sleeps. And I couldn’t possibly feel more alive.

 

 

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Home.

Well, okay, I’ve been here for almost 2 days now, but I decided that having phone interviews and meetings on my first day back would distract me from any feelings of jet lag combined with mourning.

It worked. But that decision has also kept me from the kitchen. Stay tuned, though. Updates coming soon!

Cooking Again — Soon

You know what I’d really love to do? Fill mason jars with the wonderful, restorative, inspiring atmosphere that is surrounding me at the moment and send them to everyone back home.

In lieu of that, a brief summary of my past week: Neuschwanstein Castle, lentil “burgers” (now three-year-old approved), a UNC friend’s visit, biergartens, more biergartens, bike rides through German countryside, Dachau, and late nights with new friends. Oh, and lots and lots of walking.

What I have not done nearly enough of is cooking. Eating, yes. Cooking, no. I could pretend it’s because I’m busy, but actually, it’s because I’m enjoying being fed. My cousin is an excellent cook who has provided me with all kinds of new recipes that you’ll see here shortly.

But, on Thursday, I’ll be the one who’s cooking. (And then I need to cook a whole lot more for the remainder of the summer.) What should I make?

Triangle Food Blogger Bake Sale

Do you like eating for a good cause?

Come visit me and other food bloggers tomorrow, May 14, at the Triangle Food Blogger Bake Sale from 10 a.m.  to 12 p.m. We’ll be at Vega Metals, 214 Hunt Street in Durham. We’ll be conveniently located near the Durham Farmers’ Market.

All the money raised goes to Share Our Strength to fight childhood hunger. For more information visit here.

Practically a Food Network Star

I’d like to take this opportunity to brag a lil’ bit. I have the privilege of shadowing Sandra Gutierrez this semester for my food writing class and, as if that’s not enough, she had me help her with a demonstration at her last A Southern Season cooking class.

The photo above represents how I will look on my future cooking show. Except decidedly less… pink.

A Quick Bite

I haven’t had much time to try new recipes recently. (Haven’t you heard? It’s midterm season.)

So, I’ve been mass-producing baked potatoes (which are easily reheated in the microwave). And consuming them with such fervor that, by the time it occurs to me to take a picture, my potato is merely a shell of its former self.

I like this recipe a lot. Sometimes I even massage my potato with garlic powder and pepper, in addition to the oil and salt. It likes that.

Mmm, brain food.