Monday, May 19, 2014

This and That

Ugh, I love her so much.

Need this temporary tattoo.

Exciting studies being done at UT.

Kickstarter-funded projects at the MoMA.

A fantastic Breaking Bad tribute.

A short lexicon of Italian gestures.

Getting excited about our summer trip.

(Photo via Pinterest)

Wednesday, May 14, 2014

Wedding Anniversary Photo Opp Idea

On our anniversary trip to Marfa earlier this month, Chris and I wanted to do something to commemorate our wedding last year since we were traveling back for the first time to the place where we met. We ending up deciding to take our pie topper from our reception with us and pose it, gnome-style, all over town. I think this would have also worked really well with any other easy-to-transport item from your wedding, like a banner or sign or frame. Pretty cute, eh? I can just imagine these little guys running around Marfa listening to this Kishi Bashi song.

 At Prada Marfa
 At El Cosmico
At Chinati
 At Fat Lyle's
At Hotel Paisano

Friday, May 9, 2014

Adventures in Marfa

Since Chris and I met in Marfa, we decided to celebrate our one-year wedding anniversary with a trip there this past weekend. We glamped at El Cosmico the first night, then were at Hotel Paisano the rest of our stay. We made side trips to Big Bend and the McDonald Observatory, to get our hiking and geeking on. We went to Padre's (the site of our first encounter!). We ate at Cochineal (amazing), Fat Lyle's (the perfect break from our daylong Chinati tour), and Pizza Foundation (always a pleasure). We happened upon a show at Ballroom Marfa where the lead singer of Animal Collective, a member of Dirty Projectors, and the drummer from Ponytail were, you know, just playing music for free.

And we fell in love just a little bit more with the tiny town that plays such a huge role in our personal lore.

Prada Marfa
 Our safari tent lit up at El Cosmico
View from the top of the Marfa courthouse
 At the top of the Marfa courthouse
 North entrance to Big Bend National Park
 Big Bend
 McDonald Observatory

Friday, May 2, 2014

Three-Cheese Eggplant Calzone with Tomato Dipping Sauce

Long time, no recipes! I have been crazy-busy with editing and writing for work, and also recovering from a weird lung infection that made me feel like I was having a heart attack 24/7. I wish I were exaggerating that last bit, but no. An EKG was involved in my diagnosis and everything. It was kind of terrifying in that way only having a medical mystery become your life is. You start hanging out on WebMD so much that everything seems like it could possibly be happening to you, and then your husband has to cut you off because you end up in tears one afternoon because you're convinced you have cancer. Yeah, it was like that.

Anywho! I am finally feeling better now, and I took a half-day to do some much-needed long-lunching (at Titaya's), comic book shopping (at Austin Books and Comics), and blog posting (right here).

So, basically, all you need to know is that this calzone absolutely rules. And that you should use a pizza stone if you have one for a nice crunchy crust base. And that when you're feeling sick and awful, a nice warm calzone goes a long way into making you feel better.

1 tablespoon olive oil
1 medium eggplant, cut in 1/4-inch thick slices
Salt and pepper
Pizza dough (I used half of this D:ALS recipe for mine.)
1 cup ricotta
1 cup grated mozzerella
1/3 cup grated parmesan
Dried oregano
1 egg, beaten

1 cup diced tomatoes, strained
1/4 teaspoon salt
1 garlic clove, minced
Red pepper flakes
Pinch of sugar
1 teaspoon red wine vinegar

-Preheat oven to 425 degrees. Arrange eggplant slices on a baking sheet coated in olive oil. Season eggplant with salt and pepper. Roast for 16 minutes, flip over, then roast for 8 more minutes. Let cool.
-Roll your pizza dough out to about 12 inches wide. Mix ricotta, mozzarella, and parmesan in a medium bowl, then season to taste with salt, pepper, and oregano.
-Stir the cooled eggplant into the cheese mix. Then pile it down the center of your dough. Pull the sides of the dough over the center cheese mound, then press and squeeze the sides closed.
-Brush the calzone with the beaten egg.
-Bake for 15 to 20 minutes (on a pizza stone if you have one), until golden.

-While the calzone is baking, simmer the tomatoes, salt, garlic, some red pepper flakes, a pinch of sugar, and the red wine vinegar in a small pan for 5 minutes.

-Serve the calzone with the sauce on the side.

(Adapted from The Smitten Kitchen Cookbook)
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