Downtime

I had a pretty good downtime yesterday. Initially, I had slept in till after lunch, not wanting to move from under my thick comforter. It was going to be a chilly day, said the weatherman, so I really wanted to just veg out. But being unproductive often makes me guilty, so reluctantly, I pulled my heavy butt up, and started to dress.

Aside from the bookstores, my next favorite is the craft store. I needed some props and gear for my food styling so off I went. I didn't take much time to shop but the long line to the cashier made me hungry. While waiting my turn to pay off my purchases, I was fantasizing my meal.

After the store, I proceeded to the bus stop to get my ride back home. No use walking , I thought, and even if I was bundled up, the wind chill was stabbing my face. On the ride, I was still contemplating my meal. I though of going to McDonald's or KFC for a quick fix, but I vowed that I'd rather starve than go to those fast food chains. However, if I was amongst friends opting for it, I would be left with no choice. After all, I wouldn't want them to 'stumble' on my account.

I decided to go to my favorite deli to see what I would fancy. The thickness of the rib eye with all its marbling made my mouth water at the thought of a juicy steak. I often wondered why they sold steaks in such thick slices while back home, we were very stingy with our cuts. Then I realized that you could burn the outside crust while maintaining the juiciness and pinkiness for a medium well steak. I often conclude that a steak shouldn't be cooked well done, because it looses its moistness, nor should it be rare- better eat the cow, and I hate to see blood on my plate.

After the deli, I went to the liquor store to buy another prop for my project. John, the sommelier is one of the most important person in my culinary journey. He tells me the best wines to try for my budget, what his latest deliveries are and he would even suggest wine pairings for some food. Today, I asked for some vodka to infuse with my fruits. He immediately went behind the counter and got a bottle of clear liquid which he handed out to me. I looked at the bottle and my eyes almost popped out when I saw that the alcohol content was 96% pure. John explained its characteristics and that he himself did some experimentation by adding spices such as corriander, thyme and mint among others.

As soon as I arrived home, I started preparing my meal by putting a heavy steel pan on the stove. My stomach was rumbling and whining. From the fridge, I took out whatever salad ingredients I could find. Lettuce, brocolli slaw, croutons, feta cheese and whatever fruit I can find, I dumped it in. This time , we only had persimmons so I peeled it up and cut them to size. After seasoning the steak with salt and pepper I slapped it on the hot pan and the apartment smelled of burnt offering so aromatic that am sure God would be pleased. While my steak was cooking, I prepped up my table and opened myself a bottle of wine. Hmmm, I may be alone but boy! I ain't lonely.



my dinner of steak, salad and a glass of wine-- well about 3 glasses...
After dinner, I was ready to work....placed some dancing music of Stevie Wonder, Eumir Deodato and some Earth, Wind and Fire......then off I was grooving away....shutter speed happy, and .feeling chemist happy (I had to make my fruit infussions-- no vodka drink for me when am working)......the pictures will speak for itself.




here's my proof! 96% proof


My studio..The nice thing about food photography is that your models don't complain what their best sides are...And you can eat or drink your models after. Can't say the same for other photographers.. heheheh! (you know what am talking about)


a preview of my work...still needs a lot of practice, but am getting there....

Jews, Jus and Joes

It was a first for me as I entered the building of the Jewish Heritage Museum, where a panel discussion about the 'chosen food for the chosen people' was going to be discussed. As soon as I took my seat, the moderator for the event took to the microphone and started what seemed like a very educational afternoon.

I previously met Jennifer Lee, the author of “Fortune Cookies”, several months ago at another discussion regarding the origins of chinese food in New York. Her wit, humor, and extensive travels abroad justified the eloquence of the topic and it was enough to keep the audience glued to the conversation among the speakers.

Donald Siegel, author of “From Lokshen to Lo Mien” , a New Yorker with Orthodox Jewish heritage, gave his own accounts about eating Chinese food. Lokshen is the noodles of the Jews, and Kosher, often observed by Jews, is the term given to those that conform to the hassidic dietary laws which is found in the book of Leviticus.

Jennifer contends there are more chinese restaurants all over America than all the fastfood chains like McDonald's, Wendy's, KFC and Burger King combined. Therefore, it is unavoidable not to be influenced by chinese cuisine. The Jews have many strict dietary restrictions and chinese cuisine is sometimes far from being kosher. But as Dr. Siegel says that if you can't identify the ingredients as used in the food, then it's considered as 'safe trief'. (which the chinese food is notorious for chopping up undistinguishable offals/discards which are considered non-kosher and produce into palatable concoctions) Reminds me of the saying, “what you don't know won't hurt you.” But then again, Dr. Seigel declares that his rabbi doesn't particularly agree with this interpretation.

And speaking about 'chosen people', what does it really mean? Are they 'Chosen' to suffer from enjoying good food like lechon, lobsters and other split hoofed animals or 'chosen' to show what can happen if one abstains from enjoying the good food. LOL! So, what is the chosen food for the chosen people? LO MIEN, say the speakers. But then again it is still a matter of interpretation!

After that event, Staten Island was the next desitination where Mike has made residence temporarily. We chose to have 'a merienda cena' with Mike's new room mate Steve and his partner Dave. Two wonderful souls. Dave, a former master chef of 15 years turned public servant chose not to be a vegetarian for the occassion, preparing our meal of baked potato chunks spiced in fennel seeds and other herbs, tasty fried pork steaks with brown mustard sauce and Steve's sauteed mushroms with 'al dente' veggies . Prior to the main course, we were all enjoying brie which was easily washed down with Portuguese red wine Mike brought for the occasion. Steve's narration about his experiences as a paramedic plus his travels to Honduras was equally entertaining. It was indeed a memorable moment to cherish. Thank God for wonderful souls.

By the end of the day, I was totally relaxed and fulfilled to have spent such a good weekend. And am looking forward to next weekend where another exciting event called the “Chocolate Show” will be happening in New York. In the meantime, back to the grind!



My ticket to the discussion. Very informative..nice


Chef Dave preparing the meal...I should ask for more tips.. sumptuous meal!


Dave, Steve and moi--yummy food, entertaining conversations and full of laughter



Saying goodbyes are always difficult, but we had to since we were catching the ferry back to manhattan. What a day!!!

Hot Plate and a Hot date

Before I get overwhelmed and not be able to write the past, (which was just yesterday), I have to make a short review first. For the past few weeks, Mike and I would scour the downtown area, going through Soho, the Italian neighborhood and Chinatown, sometimes even passing Brooklyn. But yesterday, we decided to go uptown, since it's been ages that we last strolled the area.

We wanted to go to Zabar's, that cool place that sells about a thousand kinds of cheeses from all over the world, and displays top of the line 'high society' kind of epicurean experience as well.. So taking the subway #3 train, and stopping at 72nd st. we strolled upwards to our destination. Along the way, there was a new Trader Joe's (a grocery that sells organic stuff) just newly opened and we purchased some items for home.

Then we stopped at Niko's, a resto offering Mediterranean cuisine, which was a return for us. Our waitress was a beautiful blonde in her 20's, who had a very accommodating attitude that often displayed a smile everytime she came to our table. (we did give her a big tip). During our first visit, we had the cold platter of tzatziki, taramasalata, whipped caviar, roasted beets etc..kinda vegetarian type

This time we ordered a hot platter appetizer that had calamari, crab cakes, spinach cheese pie, stuffed grape leaves and octopus kind of dish. Presentation was at par , food was palatable and I paired my meal with a glass of cabernet wine from Israel. It wasn't the food that really gave me a sense of high, but it was that feeling when you're with the one you love, nothing else matters. And to me, that was the pinnacle of my day. The calmness, the ambience and the lightness of spirit that only two people with like minds can only comprehend.



Our overhead decor....good thing they were faux or I'd have jumped up and grabbed some



This was Mike's drink...an ouzo liquore kind of thing.. You could drink it straight up, or you could dilute it with water (thus the copper like pot) or down it with ice on black olives...



Our order of hot mezze platter....

Asian Fare

Every chance we get, Mike and I try new places to eat. Whether it's a hole in the wall or some fancy bistro, it is always an experience. Of course our middle, working class pockets allows us limited choices. Besides, a place becomes expensive only because of the service they offer, or how fancy they dress up a dish. For as long as the food is palatable and the place sanitizingly inviting, then it can pass.

One of our favorite waiters in New Jersey recommended us to an "eat all you can" buffet a few blocks off the Penn Station in New York. Back then, it was called Todai, and we never really gave it a thought—and all we could say then was – 'someday'. Well that someday turned out to be last Friday.

My budget luncheons always carry a $10 limit because with that amount, I could easily get myself a good Korean rice meal complete with banchans, meat, veggies and soup, or a mediterranean falafel can last me for my next meal some 8 hours later. But when I went to the assigned place, the name had been changed to Ichiumi. I had already processed my mind to spend a few more dollars as what my friend suggested the meal would cost, but whem I got to the place, lunch turned out to be almost twice what I expected.

I really wasn't ready to spend much, but I had invited my hubby to the place and the least I could do was to see if he liked the place before we did an about face to search for another resto. Through the glass window that separated the receptionist and the main dining area, I could see Mike inspecting the dishes lined up on one area or the room. He glanced at me and gave his thumbs up, signaling that we have found our restaurant.

The sushi/sashii station had an assortment of 50 different kind; 10 different kinds of raw seafood including oysters, clams, and fishes; there were 16 side dishes such as seaweeds, sea urchins, portions of tiny grated 'whatever it was' japanese kind” of sides, 7 different soups including miso, and seaweed ; Sho mais and gozas were enclosed in a glass steamer; then there were 23 different hot entrees including tempuras, fried crispy fishes, 3 kinds of rice which included kimchee rice, 15 kinds of appetizers, and about 20 different finger size desserts. It was an Asian fare with a hint of a caesar salad or cheese bits here and there.

In totality, the food was good and we washed it down with warm sake. A great experience and am sure we will be returning customers soon.



there were at least 10 chefs behind the food that kept on refilling the plates.



this is mike's plate...i had about 5 servings...i basically tried everything..but i went slow on the desserts.