My friend Linda came today and took a big box of Christmas decorations off my hands. Why, you ask? Because I'm not Christian and I don't want to celebrate Christmas anymore.
As a child I celebrated Christmas. You know, the whole "Santa Claus has nothing to do with the birth of that other guy" thing. I'm not saying it's a secular holiday...I'm typing it. At least that's what it was to me growing up. We weren't celebrating anyone's birth, we were celebrating the big fat guy coming down the chimney and leaving us gifts.
When I moved out to live with my then-boyfriend now-husband we didn't put up a tree or anything. He was a firefighter at the time and he'd always work on Christmas. My mom and I would go to my brothers and...celebrate Christmas. Even though he didn't have a chimney, it was obvious there was no Santa and we weren't celebrating anyone's birth. But...whatever.
Then, for a number of years, I was lucky enough to be involved in a Christmas show at The Spinning Wheel Inn in Redding, CT. I stage managed for a few years and was in the show for a few more - so Christmas became a big part of my life from October until the New Year. I'd go out for the tree, the gifts, the whole sha-bang. Even though, like I said, I wasn't celebrating anyone's birth.
During those years we hosted a few Christmas parties, and they were headbanging indeed. And if you take any advice from me this holiday season let this be it.
Make shit.
Ain't nothing like a homemade gift, I say. And these parties had homemade at the heart - homemade ornaments, to be exact.
I'd cover the table with newspaper, provide glue, glitter, pipe cleaners, felt, straws, corks, beads, sequins - you got the idea. And we'd all get trashed and make the best fucking ornaments you'll ever see. One year I had a giant penis atop my tree adorned with Satan Santas and spider Santas and Sam Adams Santas. Fantastic!
Ain't nothin' like seeing adults fight over glitter.
Some folks were more creative than others, some afraid to even try. But everyone would eventually find their way over to the table to make an ornament and, no matter what the friggin' thing ended up lookin' like, I was always thrilled to put it on my tree.
So, when I was packing it all up to give it to Linda, I put aside all the homemade ornaments and kept them. Why? Because I won't be putting them on a tree. I saved them all because I don't have the heart to give them away. Our friends made them for us - and even though I've given up the holiday - I'm keeping my friends.
And that's what it's all about.
Bang on, my peeps!
-HH
Sunday, November 28, 2010 Kick-Ass BBQ @ Bobby Q's
Yesterday we went to see the not-quite-headbanging band Where's Jimmy at Bobby Q's in Westport, CT. I am happy to report that real good BBQ does in fact exist in Connecticut.
The last time I ventured out of the house for BBQ it was a disappointment. And I'm sorry to say I had to give it a bad review. I'm even more sorry to say that review has come up in a Google search or two. Ah, the power of the internet.
But Bobby Q's was awesome, awesome, awesome. The faboo meal you see in the picture is something brilliantly called "Burnt Ends." The highly sought after burnt ends of the beef or pork (I got pork, yo) smothered in their in house sauce which is delicious! Not a hint of disappointment to be found.
My husband ordered a full rack and it was basically the entire side of a cow. HUGE! He didn't come close to finishing it (neither did I) and we were happy the Connecticut weather made it possible to use our car as a fridge as we stayed late into the night to watch the band.
I love listening to Linny sing. It always makes me want to start a band! Who's in?
Bang on, my peeps!
-HH
Saturday, November 27, 2010 Apple Pecan Pizza Pie
This is a great dessert you can prep ahead of time and whip up quick when guests stop by.
Start with the dough. If you have a great pizza dough recipe use it. If not you'll have to buy it at the store or the bakery, because I'm not giving out my recipe :)
Most dough you buy will need some time to rise, check the directions. I let my dough rise, then I portion it into 8 ounce balls and stick them in the fridge covered in plastic wrap. The longer they sit the better they will taste. 4 day dough is better than 1 day dough.
For the apple topping I used two kinds of apples. 2 Granny Smith and 3 McIntosh. Peel and slice evenly. Toss them in a pan with a little water, a little more brandy, some sugar and some cinnamon. As they cook the McIntosh apples will turn into sauce while the Granny Smiths will remain whole.
In another pan melt some butter, brown sugar and maple syrup. Toss in pecans and coat them with the syrup. Done.
Take a small container of ricotta cheese and mix in some powdered sugar to taste. Label it so you don't try to make lasagna with it and put it back in the fridge.
Put the apples and the pecans away in separate containers in the fridge until you need them. They'd last at least a week (if no one ate them, which won't happen). When your company stops by throw in your pizza stone and turn your oven to 500. Put some flour on the counter and your hands and push out the ball of dough with your knuckles. Put it on a pizza pan or cookie sheet and load with the toppings. Apple sauce first, then the pecans then the cheese. Cook on the pan for about 5 minutes and switch it to the stone to finish. Bake until crust is golden.
Eat, enjoy and hope your guests don't stop by everyday expecting this faboo dessert!
Bang on, my peeps!
-HH
Friday, November 26, 2010 The Day After - Making And Taking Stock
This beautiful goose actually didn't yield a great deal of meat. It was quite tasty, but not as abundant as your typical turkey.
Today I shall stick it in a big ass pot with some celery, carrot, onion and herbs and simmer the shit out of it until the bones have excreted all their flavor. That's how you make stock - basically.
Taking stock of yesterday and the faboo meal I cooked up it's easy to see how people get overwhelmed with holiday cooking and feasting. I totally got carried away with the feasting. The lower half of my body right now don't wanna know nothin'! First thing in the morning yesterday I started with the mashed potatoes and turnips, wrapping them in plastic and keeping them warm in the dehydrator all day was pure genius! (Thank you, Glory for the inspiration) My cooking was well ordered and mapped out. I choreographed different dishes from two ovens, thank goodness my neighbor is directly across the hall. I used her oven for the chestnuts and the stuffed pumpkin while mine was occupied with the goose.
I took another tip from Glory and papoosed my goose (took it out at 170 degrees and wrapped it in foil, newspaper and a blanket) so my oven was free to quickly cook my greenbeans. Bing, bang, boom - dinner was ready at 4:30. Not too shabby, I thought.
The food was excellent. The bird may have been overdone, we're not sure because we haven't had goose before, but I thought it was really tasty. And the plumwine, brandy, prune au jus I made was outstanding! Tons of flavor. And the sides...traditional as hell but totally scrumptious. End it all with an apple pecan dessert pizza pie and you got yourself a Thanksgiving!
But the most brilliant tip I can give you is inspired by my brothers girlfriend. Always dress up to the nines - for no one will ever expect you to do dishes. (Not that I would! Dave and I always do the clean-up. But I think if ever I go out to a friends house I shall rent a friggin' ball gown!)
Now, off to make stock in my jammies!
Bang on, my peeps!
-HH
Thursday, November 25, 2010 What I'm Thankful For
The sign of a good person is the ability to laugh. And last night at Fauxsgiving, when Johnny Pluckman dropped a serving dish filled with turkey, not once but twice, Sir Vaney our host came out saw the mess and burst into laughter. Oh yeah, I was with the right bunch of people.
This year has been an absolute joy for me. I'm so thankful to Arcane Malevolence for accepting my dinner invitation. Meeting them, and all the other bands, has just been the coolest thing ever. And having all these dinner parties, as I've said before, has given my life a meaning I never dreamed of.
Thank you, friends. I love you all!
Happy Thanksgiging!
-HH
Wednesday, November 24, 2010 The Good News Keeps On Coming!
Funny story.
One of the kids I go to school with (probably in his early 20's, so, yes, a kid) said he had a friend in a band. So I gave him my card and tried to Google the band to make contact on my own. Problem was I had half of the name wrong. I had the Jacobi part right, but the Wichita changed to Topeka in my brain and when I went to the Google all I got was every Jew in Kansas!
But, despite all that, Jacobi Wichita has agreed to let me use their music in a video!
YAY!
All you folks who say you don't like the metal music have to turn the volume back up for a bit to see if you like their sound. I really like their hip-hoppy, edge cutting groove and I am thrilled they've agreed to the dinner for music exchange program.
Check out their Facebook or their MySpace and cut a kick-ass rug while you prep for the holiday!
Bang on, my peeps!
-HH
Tuesday, November 23, 2010 Planning My Baking Final
I've just returned from tanking a test. Last time I thought I tanked I got an 88. I'll be happy to end up in that ballpark this time. I'm not really sure how much each test is part of my grade, but I know I'm doing well in the kitchen, or shall I say the bakery.
Our final is practical and he's allowing us to decide what we do...somewhat. I wanted to make a Pumpkin Bacon Quick Bread, but he thought that was too easy for me so he told me I can make 4 different muffins with different presentations.
WOO HOO!
My first thought was to do the four seasons in muffins (Winter, Spring, Summer, Fall, not the hotel) but I quickly decided that wasn't exciting enough. And thinking about the presentation created all sorts of crazy creative thoughts in my head - different muffin sizes, plating, different flavors and finishes.
AAAHHH!
The menu is still in it's infancy, well maybe it's a toddler, but here's the idea.
A four course meal in muffins. To start, mini corn muffins with a slice of hot dog inside (you know it) skewered on a stick like a corndog. I'd like some sort of bacon streusel or something. Or I can wrap it in bacon and fry it. That might work.
After the appetizer comes the soup or salad course. I'm thinking some kind of savory muffin, maybe with zucchini and herbs. Something like that. I haven't nailed this one down yet, but I want it to be representative of either soup or salad. Because it's for the soup or salad course. Ain't I brilliant? Ha!
Next up for sure will be some chocolate olive oil deliciousness. I think this one I will bake in a loaf pan and serve a slice, maybe with some hot pepper oil. Of course chocolate is not a well known entree, at least not in public, but I think if I top it with some nice sea salt and the pepper oil it will look almost like a nice, square, extra well-done steak on your plate
To finish it off I'd like to make a vanilla muffin in a cake cone - like an ice cream cone. Wafer cones, cake cones, you know what I mean. And I can serve it with whipped cream :)
So does that sound good? I think it does, so far. I'll have to start practicing soon! My neighbors will be happy to eat my homework!
Bang on, my peeps!
-HH
Our final is practical and he's allowing us to decide what we do...somewhat. I wanted to make a Pumpkin Bacon Quick Bread, but he thought that was too easy for me so he told me I can make 4 different muffins with different presentations.
WOO HOO!
My first thought was to do the four seasons in muffins (Winter, Spring, Summer, Fall, not the hotel) but I quickly decided that wasn't exciting enough. And thinking about the presentation created all sorts of crazy creative thoughts in my head - different muffin sizes, plating, different flavors and finishes.
AAAHHH!
The menu is still in it's infancy, well maybe it's a toddler, but here's the idea.
A four course meal in muffins. To start, mini corn muffins with a slice of hot dog inside (you know it) skewered on a stick like a corndog. I'd like some sort of bacon streusel or something. Or I can wrap it in bacon and fry it. That might work.
After the appetizer comes the soup or salad course. I'm thinking some kind of savory muffin, maybe with zucchini and herbs. Something like that. I haven't nailed this one down yet, but I want it to be representative of either soup or salad. Because it's for the soup or salad course. Ain't I brilliant? Ha!
Next up for sure will be some chocolate olive oil deliciousness. I think this one I will bake in a loaf pan and serve a slice, maybe with some hot pepper oil. Of course chocolate is not a well known entree, at least not in public, but I think if I top it with some nice sea salt and the pepper oil it will look almost like a nice, square, extra well-done steak on your plate
To finish it off I'd like to make a vanilla muffin in a cake cone - like an ice cream cone. Wafer cones, cake cones, you know what I mean. And I can serve it with whipped cream :)
So does that sound good? I think it does, so far. I'll have to start practicing soon! My neighbors will be happy to eat my homework!
Bang on, my peeps!
-HH
Monday, November 22, 2010 Holy Shit! Thanksgiving Is This Week!
I'll admit it. I planned more for Pizza Night than I did for the upcoming national celebration of turkey.
And that's not a turkey you see in that photo. It's a goose. Turkeys, like chickens, are pumped up with all sorts of antibiotics that my body doesn't like me ingesting. My allergy, which developed in 1997, ruined the Thanksgiving holiday for me for many years. We usually went out to eat, and restaurants didn't offer organic turkey, so I usually have fish. Very nice, but without turkey it wasn't Thanksgiving.
I've managed to have turkey a few times since organic turkey has become available in my price range. Last year we went to to my husband's ex's and had organic turkey with her husband, child and mother. Oh, yeah. We're well adjusted like that. And the year before my husband cooked organic turkey. And the year before that was the awful year I was forced to eat green beans. Because even though we'd gone out for every Thanksgiving there was a sudden change of plans and we went to a friends house where I was left with no option but green beans or starvation. I think I had bread too.
So since then I've had to be pro-active in my holiday plans. And I feel bad causing the expense. Most people get their turkey free, but the only turkey I can eat costs 75 bucks!
My goose was also 75 bucks! But I look forward to a new tradition in my goose preparations - plus the usual mashed potatoes, turnips, stuffing and...wait for it...wait for it...green beans.
Happy Thanksgiving, my peeps!
-HH
Sunday, November 21, 2010 Backstage at City Limits Diner
As part of my culinary education I had a tour of the kitchen at City Limits Diner. It was massive, awesome, well-planned and CLEAN! OMG! I can still eat there!
My husband and I have been known to shove off the dessert menu at many-a-restaurant in order to hop in the car and get fruit tarts and banana cream pie at City Limits. Out of this world delicious.
They've got a huge operation going on back there. And it's going well, they're cooking 150 Thanksgiving dinners to go! That's 150 turkeys plus all the trimmings!
At some point in the tour Chef Michael asked if we all wanted to be chefs. I shook my head "no." I love cooking for my friends, but if I had to deal with customers who may not be so friendly? No, thank you.
Last week in our class function someone asked for her lamb well-done. So we took some of the lamb, all of which we had prepared rare, and proceeded to cook the hell out of it for her. No lie, the servers came back 4 times and told us the lady was mad and she wanted her lamb. I wanted to go out there and punch her. Well-done takes time, asshole!
This is why I will not be a chef. I shall cook at home and if you don't like it get the fuck out.
Not a good business model - but great for my personal happiness.
I'm making goose for my turkey day! Antibiotics aren't allowed in duck or goose in this country, so I can eat them without worry! And I'm planning on a bunch of sides. Plus we've been invited to "Fauxgiving" with the Arcane gang. So if I think my clothes are tight now I'd better invest in some mumus.
What are you planning for the holiday?
-HH
My husband and I have been known to shove off the dessert menu at many-a-restaurant in order to hop in the car and get fruit tarts and banana cream pie at City Limits. Out of this world delicious.
They've got a huge operation going on back there. And it's going well, they're cooking 150 Thanksgiving dinners to go! That's 150 turkeys plus all the trimmings!
At some point in the tour Chef Michael asked if we all wanted to be chefs. I shook my head "no." I love cooking for my friends, but if I had to deal with customers who may not be so friendly? No, thank you.
Last week in our class function someone asked for her lamb well-done. So we took some of the lamb, all of which we had prepared rare, and proceeded to cook the hell out of it for her. No lie, the servers came back 4 times and told us the lady was mad and she wanted her lamb. I wanted to go out there and punch her. Well-done takes time, asshole!
This is why I will not be a chef. I shall cook at home and if you don't like it get the fuck out.
Not a good business model - but great for my personal happiness.
I'm making goose for my turkey day! Antibiotics aren't allowed in duck or goose in this country, so I can eat them without worry! And I'm planning on a bunch of sides. Plus we've been invited to "Fauxgiving" with the Arcane gang. So if I think my clothes are tight now I'd better invest in some mumus.
What are you planning for the holiday?
-HH
Saturday, November 20, 2010 Pizza Night Was Fan-Friggin'-Tastic!
If you have not yet watched the Pizza Night video featuring music by Revolution Pariah take a moment to soak it all in.
The pizza that you see is Mexican in nature, in honor of Marc's going to live south of the border. But the best part of Pizza Night was the infinite variety! Someone brought a Thanksgiving feast to place on the pizza crust, someone brought fennel, pear and balsamic. I'd made sauce, salsa, bruschetta, bacon, pepperoni, chicken, mushrooms. I spent all day prepping toppings. But if you want to have a pizza party you can totally simplify! Have your guests bring toppings, buy pre-chopped veggies and meats. Pizza night is totally doable!
Don't want to make the dough? Buy the dough! Buy the ready made crusts! This is the perfect way to dabble in dinner parties. Stick your toe in and find you love it!
Marc and I made the dough the day before and I quickly developed a system for delivering the perfect crust. In a 500 degree oven I started each pie on a metal pizza tray (it has holes in it, probably helps get the hot air to the underside). After 8 minutes or so they were cooked enough to slide onto a hot pizza stone. That really crisped up the crust! Unbelievably tasty! Best pizza I've had in a long time - and I'm not just saying that because I made it.
Chicken and bacon was my favorite combination! Being allergic to non-organic chicken I've never had the pleasure of having it on a pizza. Outstanding! The chicken and mushroom was also tasty. They were all tasty, who am I kidding?
And the dessert pizza?!?! Cherry Butter, White Chocolate Cream Cheese and Almonds! To die for!
So, listen! Go for it! Throw your own Pizza Night! And send me the pictures! headbanginghostess@gmail.com
Bang on, my peeps!
-HH
Wednesday, November 17, 2010 Tomorrow Night is Pizza Night!
Marc and I spent the afternoon making dough. And I just realized the plastic is stuck to the dough when I took this picture. Ha! Good thing I have more flour.
Tomorrow I will prep a slew of toppings - sauce, salsa, meats, cheeses, veggies. I have a few fabulous ideas, but we'll have plenty of dough. We'll be able to make pretty much anything people want. The bonus is my friend Stacy's brother will be bringing his culinary skills to the (pizza) stone. So that's a wild card. But, of course, dessert is already planned in my head :)
The best part of tomorrow will actually be Friday when I get to work on the video featuring Revolution Pariah! I am most excited.
Stay tuned!
-HH
Sunday, November 14, 2010 Why Does Whole Foods Suck?
*Disclaimer - I applied for a job at Whole Foods in Darien and was not hired. I made it to the interview but then was cut for admitting I couldn't lift 50 pounds. Mind you I was applying for a cake decorating job. I've worked in a bakery. I've lifted countless full sheet cakes without incident. Never ever dropped one. So fuck them.
------------
Yesterday, in between our marathon performances of Richard III, I ran down to Whole Foods for something from the hot bar. They have a hot station, a soup station, two salad bars and a dessert bar. I've gotta be able to find something to eat, right?
NOT!
The choices are almost all Indian inspired vegan dishes. Vegan Chicken Salad? What the fuck is that? If you're gonna have the balls to give up eating animals you're gonna have to forfeit the right to call a processed piece of soy chicken. 'Cause it ain't! What if I gave them a chicken sandwich and called it a soy patty? They'd be a little pissed. What's good for the soy is good for the gander. (What does that mean? I don't know. But I find it amusing at the moment)
After trolling around for a bit I settled on some Caribbean Sweet Potatoes, Yucca Fries (Yuck-a) and Rice and Beans. They weren't that appealing, but something smelled good and I guessed it was the potatoes. I put them in my container, paid and left.
By the time I walked one block back to the theatre it was cold. I'm guessing food needs animal fat not only to taste good but to retain some heat. The sauce I made for my Autumnal Chicken and Rice had the same issues. But I ate what I could, which wasn't much. The rice was crunchy, I suppose it dried out being exposed to the air, but it had no flavor anyway. The first Yucca fry was good but the rest fell like rocks into my tummy. The potatoes might have been better if they stayed hot. I know they would have been better with bacon. Everything's better with bacon.
Clearly the folks at Whole Foods are pinching pennies by not offering any real meat in their dishes. Some real chicken was available (not organic, isn't that what they're known for?) but zero red meat or pork, the other white meat. Really all they offer is a bunch of inedible side dishes. And who wants to eat that?
How are they gonna lift 50 pounds with no protein?
Bang on, my peeps!
-HH
------------
Yesterday, in between our marathon performances of Richard III, I ran down to Whole Foods for something from the hot bar. They have a hot station, a soup station, two salad bars and a dessert bar. I've gotta be able to find something to eat, right?
NOT!
The choices are almost all Indian inspired vegan dishes. Vegan Chicken Salad? What the fuck is that? If you're gonna have the balls to give up eating animals you're gonna have to forfeit the right to call a processed piece of soy chicken. 'Cause it ain't! What if I gave them a chicken sandwich and called it a soy patty? They'd be a little pissed. What's good for the soy is good for the gander. (What does that mean? I don't know. But I find it amusing at the moment)
After trolling around for a bit I settled on some Caribbean Sweet Potatoes, Yucca Fries (Yuck-a) and Rice and Beans. They weren't that appealing, but something smelled good and I guessed it was the potatoes. I put them in my container, paid and left.
By the time I walked one block back to the theatre it was cold. I'm guessing food needs animal fat not only to taste good but to retain some heat. The sauce I made for my Autumnal Chicken and Rice had the same issues. But I ate what I could, which wasn't much. The rice was crunchy, I suppose it dried out being exposed to the air, but it had no flavor anyway. The first Yucca fry was good but the rest fell like rocks into my tummy. The potatoes might have been better if they stayed hot. I know they would have been better with bacon. Everything's better with bacon.
Clearly the folks at Whole Foods are pinching pennies by not offering any real meat in their dishes. Some real chicken was available (not organic, isn't that what they're known for?) but zero red meat or pork, the other white meat. Really all they offer is a bunch of inedible side dishes. And who wants to eat that?
How are they gonna lift 50 pounds with no protein?
Bang on, my peeps!
-HH
Saturday, November 13, 2010 Karma, Manners and the MTA
The other day I was rushing to catch a train. I shoved my husbands credit card in the machine, ordered two round trips picked up my ticket and ran. Leaving the second ticket behind. $18.50 out the window. May the guy behind me in line, who OBVIOUSLY took my ticket, experience an equal upsetment.
Yesterday (actually this morning) while coming home on the 1:12 train, I sat next to a woman I'd seen moments before frantically trying to locate her train. I sat in the aisle seat with my ear buds, my chocolate bar and my diet Sprite, ready to endure the ride home after a ridiculously long day.
So this woman, who was sitting there enjoying her own chocolate bar, starts filing her nails! In public! Now this is a pet peeve of mine. It's gross. It's also very unsanitary. Health departments don't inspect nail salons because they want to fill their days with nonsense. They do it because bacteria love fingernails and people can get infections when equipment isn't used properly or sanitarily.
So as she's aerating her biological components I put my candy bar away - wanting so badly to turn to her and tell her off. And if the train wasn't so packed with hockey fans I would have switched seats with a disgusted demeanor. But I couldn't do either, so I turned up my music and tried my best to ignore her.
Then she starts clipping them! ICK! You heard me! Clipping her fucking nails in public on the train. There is no viler sound than a nail clipper. Again I wanted to turn to her and tell her off, but I just wasn't up for the confrontation. So I turned the music up even more.
If I heard something coming over the loudspeaker I took out an ear bud to confirm I was on the right train and after a few announcements and a manicure the train finally took off. Forty-five more minutes and I can go to bed!
Now, if you're not from around here I should say that every train leaving Grand Central stops at 125th street before they proceed onto Connecticut. So the train stops again, announces again where we're going and closes the doors. Bam. She turns to me.
"Is this train going to Stamford?"
I remove my ear bud. "Yup, first stop."
She begins to shift in her seat, worriedly. Nowhere for her to go...unless she wants to jump off a moving train.
When the conductor comes by it all becomes as clear as a topcoat of polish. She got on the wrong fucking train! She needed the local to get off in New Rochelle. So now she had to go to Stamford and get on another train to go back. Ha ha.
That's what you get when you're too busy paying attention to your nails when you should be paying attention to the train conductors announcements!
It was worth the $18.50!
-HH
Yesterday (actually this morning) while coming home on the 1:12 train, I sat next to a woman I'd seen moments before frantically trying to locate her train. I sat in the aisle seat with my ear buds, my chocolate bar and my diet Sprite, ready to endure the ride home after a ridiculously long day.
So this woman, who was sitting there enjoying her own chocolate bar, starts filing her nails! In public! Now this is a pet peeve of mine. It's gross. It's also very unsanitary. Health departments don't inspect nail salons because they want to fill their days with nonsense. They do it because bacteria love fingernails and people can get infections when equipment isn't used properly or sanitarily.
So as she's aerating her biological components I put my candy bar away - wanting so badly to turn to her and tell her off. And if the train wasn't so packed with hockey fans I would have switched seats with a disgusted demeanor. But I couldn't do either, so I turned up my music and tried my best to ignore her.
Then she starts clipping them! ICK! You heard me! Clipping her fucking nails in public on the train. There is no viler sound than a nail clipper. Again I wanted to turn to her and tell her off, but I just wasn't up for the confrontation. So I turned the music up even more.
If I heard something coming over the loudspeaker I took out an ear bud to confirm I was on the right train and after a few announcements and a manicure the train finally took off. Forty-five more minutes and I can go to bed!
Now, if you're not from around here I should say that every train leaving Grand Central stops at 125th street before they proceed onto Connecticut. So the train stops again, announces again where we're going and closes the doors. Bam. She turns to me.
"Is this train going to Stamford?"
I remove my ear bud. "Yup, first stop."
She begins to shift in her seat, worriedly. Nowhere for her to go...unless she wants to jump off a moving train.
When the conductor comes by it all becomes as clear as a topcoat of polish. She got on the wrong fucking train! She needed the local to get off in New Rochelle. So now she had to go to Stamford and get on another train to go back. Ha ha.
That's what you get when you're too busy paying attention to your nails when you should be paying attention to the train conductors announcements!
It was worth the $18.50!
-HH
Wednesday, November 10, 2010 A Work In Progress
Okay, I'll admit it. Culinary school is kicking the shit out of me. And it's not even that intense, it's just the timing of it all. I have cooking class on Wednesdays, and after 6 hours of cooking my brain is dead and I can't think at the farmers market. Thus my whole groove is out of whack.
Again today I was aimlessly wandering around. I managed to pick up some potatoes and apples. I still have two whole pumpkins and a bag of cooked pumpkin in the fridge.
Had.
Now it's part of what I thought would be a chili or a soup but turned out to be a future sauce of tomorrow. For tomorrow I shall bake it with some chicken and cheddar cheese, serve it over rice and call it a meal.
Stay tuned.
Bang on, my peeps!
HH
Monday, November 8, 2010 Go Shawty, It's Your Birthday!
It's my birthday today. I'm 38 years old. I'll never lie about my age. Remind me.
On this day last year my husband and I served up a Big E inspired feast. Bacon Cheeseburgers on Donuts, Chocolate Covered Bacon, Lobster Mac & Cheese. So many foods I can't even remember.
We made that dinner together. That don't happen no more.
My kitchen.
Tonight we went to a lovely dinner - I had Lobster Mac & Cheese. And I didn't realize the connection until just now. The subconscious mind is a terrible thing to waste.
And now? Dessert. A bunch of pastries from Whole Foods and MAPLE BACON GELATO!
Sorry for yelling.
Bang on, my peeps!
-HH
Sunday, November 7, 2010 Another Headbanging Hostess History Lesson
Around this time last year I quit my job at the local corporate pizza chain and dove head first into making cookies. Never before had I made cookies from scratch. But I didn't let a silly thing like that stop me. I searched for recipes, perfected them and by the end of December I was ready to start my own cookie business.
When the kitchen I was going to use fell through my energies refocused themselves on feeding my friends and the Thursday night dinners were born.
Saved my life.
I'm not kidding.
I, like millions of Americans, have struggled with depression my entire life. Add to that eight years of taking care of my Alzheimer's ridden mother, two years of asshole customers and a life-long struggle with an acting career and you can see how spending an entire day in bed would seem like a good thing to do.
After my mother died I was going through her things and found a card my brother had written to my dad. In that card, clear as day, was the truth. My father had suffered from depression, too. I could see it in the words he used and I could see it in my past.
Taking anti-depressants is certainly a way to keep depression out of my future - but it's not the only key. Having purpose. That is what's most important. And being The Headbanging Hostess gives me purpose.
Making dinner for my friends has given meaning to my life. Meeting new people has only added to the pleasure of it all. This is how I will use all my talents, all my gifts, to give something back to the world. I will make my mark with food, love and heavy metal.
Bang on, my peeps!
-HH
Saturday, November 6, 2010 Protecting What's Left Of The Garden From Frost
The temperature is supposed to go down to 33 tonight, so I covered the garden just to be safe. While moving things around I saw a few more peppers and a ton of marjoram I'd forgotten about. What the hell do you do with marjoram?
-HH
Operation YouTube Subscriptions
Yesterday I kicked off Operation YouTube Subscriptions. A clever name, considering the purpose is to increase my YouTube subscriptions.
I've been at this about seven months now - this whole blogging, vlogging, cooking up a storm thing. And it's obvious to me that my viewership is adversely affected by my lack of computer knowledge - the whole keyword thing and whatever else it is I don't yet fully understand. Because it can't possibly be my food - it's freakin' fantastic!
I've gotten metal musicians to eat their veggies. This is not an easy task.
I've introduced people to foods they've never eaten, dishes they've never heard of and desserts that people would actually die for.
And for some reason my YouTube subscriptions are barely in the double digits. Why?
Here's some twisted logic.
My most popular blog post is the one where I bashed the Norwalk Oyster Festival. So maybe it's time I got a little nasty about my fellow food vloggers.
There's one chick, and I won't say who she is. But she has THOUSANDS of followers. And maybe she's pretty and cute and ridiculously skinny for someone who's supposedly a cook and a lover of food but I honestly don't see the draw! What the hell is she doing to have all those viewers?
I actually don't know because I haven't watched. I attempted to watch one episode but I guess my negative emotions got the best of me and I turned it off before my heart exploded out of my chest and all over my laptop.
I'm fucking cute! And I play good music! And I'm funny! What-the-fuck-else could you want?
You know what? I'm proud of what I'm doing here. I'm very good at it. And maybe it'll take time, but I'm confident there are folks out there who will enjoy, appreciate and be inspired by what I'm doing. My food is love. And I've got the ass to prove it!
Bang on, my peeps!
-HH
I've been at this about seven months now - this whole blogging, vlogging, cooking up a storm thing. And it's obvious to me that my viewership is adversely affected by my lack of computer knowledge - the whole keyword thing and whatever else it is I don't yet fully understand. Because it can't possibly be my food - it's freakin' fantastic!
I've gotten metal musicians to eat their veggies. This is not an easy task.
I've introduced people to foods they've never eaten, dishes they've never heard of and desserts that people would actually die for.
And for some reason my YouTube subscriptions are barely in the double digits. Why?
Here's some twisted logic.
My most popular blog post is the one where I bashed the Norwalk Oyster Festival. So maybe it's time I got a little nasty about my fellow food vloggers.
There's one chick, and I won't say who she is. But she has THOUSANDS of followers. And maybe she's pretty and cute and ridiculously skinny for someone who's supposedly a cook and a lover of food but I honestly don't see the draw! What the hell is she doing to have all those viewers?
I actually don't know because I haven't watched. I attempted to watch one episode but I guess my negative emotions got the best of me and I turned it off before my heart exploded out of my chest and all over my laptop.
I'm fucking cute! And I play good music! And I'm funny! What-the-fuck-else could you want?
You know what? I'm proud of what I'm doing here. I'm very good at it. And maybe it'll take time, but I'm confident there are folks out there who will enjoy, appreciate and be inspired by what I'm doing. My food is love. And I've got the ass to prove it!
Bang on, my peeps!
-HH
Wednesday, November 3, 2010 Packing It In...
Today at school all I could think about was my garden. Somehow the tid-bit of information that the temperature had gone below freezing last night entered my weary head and I couldn't get it out. All I could see was visions of my garden from two years ago, frozen.
It's a terrible feeling when all that you've worked for freezes and goes to waste because of one mistake.
When I got home I opened the door to the porch and, YAY! Everything looked just fine. Upon further inspection it seems the pineapple sage is completely dead, but if that's it I'm a happy Headbanging Hostess.
I harvested two full quart size bags of peter peppers. That's enough heat to keep everyone's mouth in shock for at least two years. I don't know if it'll keep that long in the freezer. Maybe I'll try to make some hot sauce.
I also have 4 trays of mint in the dehydrator, two spearmint and two of the fruit mints mixed together. I didn't have enough of the apple mint, orange mint or pineapple mint to make it's own container. The herbs really shrink up. The 8 trays of basil dried up into two pint containers.
Later in the week I'll clean up some more. I can leave the carrots, they'll survive a frost, but I'll have to pick the green tomatoes or put a bunch of blankets on them come Saturday night. It's going below freezing. And this time I know about it.
Bang on, my peeps!
-HH
Monday, November 1, 2010 Living Without a Fridge
It's been over a week now that my refrigerator has been on life support. It's plugged in but it's not capable of making ice,I don't even trust it to keep our food at a safe temperature. We've shoved a few bags of ice in to keep it cold. I keep my milk for my morning tea in the freezer and the rest of the time we have to eat out.
I live in a good neighborhood for this. Within walking distance I have a deli/pizzeria, a burger joint, another pizzeria and a bar/restaurant. I'm not going to starve. I can get Chinese delivered and, of course, more pizza.
I haven't been able to cook! Why cook if you have nowhere to put the left overs? And there's always left overs. That's part of what led me into this. It's easier to cook for a bunch of people than for two people. Forced into this brief hiatus I'm working on long term goals for The Headbanging Hostess as well as securing new music!
I reached out half-way across the country to Revolution Pariah and am pleased as fucking punch that they agreed to let me use one of their songs. Check them out!
Fueled by their positive response I'll be reaching out to more bands across the country. Why not?
Bang on, my peeps!! I'll be cooking up a storm again before you know it!
-HH
I live in a good neighborhood for this. Within walking distance I have a deli/pizzeria, a burger joint, another pizzeria and a bar/restaurant. I'm not going to starve. I can get Chinese delivered and, of course, more pizza.
I haven't been able to cook! Why cook if you have nowhere to put the left overs? And there's always left overs. That's part of what led me into this. It's easier to cook for a bunch of people than for two people. Forced into this brief hiatus I'm working on long term goals for The Headbanging Hostess as well as securing new music!
I reached out half-way across the country to Revolution Pariah and am pleased as fucking punch that they agreed to let me use one of their songs. Check them out!
Fueled by their positive response I'll be reaching out to more bands across the country. Why not?
Bang on, my peeps!! I'll be cooking up a storm again before you know it!
-HH
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