Alas, it's happening -- I am moving blog sites.

Because my recent intention is to focus on our paleo lifestyle, I will begin a new blog at a different web address.  food/love/rock&roll will remain here, but from now on, I will be posting on the new website.

If you have enjoyed reading my posts here, please do check out my new food blog:


Thank you so much for reading, and wishing you delicious eating!


simple dishes: green curry

David loves green curry, but we don't make it at home because we've never found a green curry paste that we like.  We keep talking about concocting our own spice mix, but we haven't gotten around to doing it just yet.  In Germany, we found a fabulous green curry powder -- and it's also organic!  We loved it so much, we traveled home with 2 containers of it.

Green curry -- or curry in general -- is a great one-pot dish.  It's also a great way to eat vegetables, and have some leftovers for dinner next day.  I use coconut oil to cook up the vegetables.

There are so many things that taste great in a curry -- I usually use carrots, onions, minced garlic (about 4 cloves), minced ginger (about a thumb), eggplant, mushrooms, and zucchini in the curry.  Cauliflower and romanesco are also delicious in curries.  It's important to cook down the vegetables in appropriate order -- those that take longest to cook first, and those that don't towards the end.  The curry will also go with a variety of proteins -- pork, turkey, duck.  Sometimes we made a vegetarian version of the curry, and then seared duck separately to put it on top.  There are so many ways of enjoying green curry.  I'm sure there are far more elaborate/better/professional ways to make a curry, but with this fabulous curry powder, some good vegetables, meat, and good quality coconut milk, this one pot method really works for us.

Heat coconut oil in a pan, add the green curry powder...

...saute vegetables, and then add the meat (this time cubed turkey)...

...as the vegetables cook down, add coconut milk...

... add more vegetables (in this case scallions and tomatoes were added last, since they cook quickly)...

With all the vegetables and the protein, you really won't miss rice of bread.  It's a hearty meal in a bowl.


simple kitchen skills: butchering a whole chicken + pan roasting

David and I returned from Germany 2 days ago. The show opened to great reviews, and the premiere party was wonderful. We were sad to leave the gorgeous cast, but I must say we're thrilled to be home, with our own bed, our own things, and of course, a full kitchen.

The cooking restrictions we faced in Essen made me pick up a few new cooking skills. Nothing fancy, but things I hadn't bothered trying before. One of these skills I learned was butchering a whole chicken. When our Essen butcher had beautiful, organic chickens, I couldn't resist buying one. The only problem: no oven in our Essen apartment.  Roasting a whole chicken was not an option.

I had seen whole chicken butchered before on cooking shows, and I was pretty sure it wasn't very difficult. And it wasn't. Typically one might use a sharp knife to break down a whole chicken, but I found it quite easy (perhaps in some parts easier) to break down a chicken with kitchen shears.  Serious Eats does a good slide show of the process HERE (although I took the wings off from the breasts).

Beautiful whole chicken...

Broken down whole chicken...

...pan roasting.  Simple cooking method, but delicious!
And how did I cook up the chicken parts?  With a pot and a small frying pan.  Pan-cooked chicken with garlic and lemon.  It took a while on the 1.5 electric burners, but it was worth it.


tech v. blogging, tech wins

Well, it's October and we're deep in tech!  Our first preview is a week from today.  Although we are still cooking and eating well, blogging has sadly lapsed -- the long long tech days leave us shattered.  The show is coming together nicely, though, and I hope to get back to blogging soon!

In the meantime, I wish you all great paleo cooking and eating!


rehearsals, life in Essen

Our typical grocery shop at our local biomarkt.
This week is our last week in the rehearsal studios -- we begin tech next week!  And so we have been deeply immersed in putting the show together.  Long days, long evenings with more work and prep to do for the next day.  Surprisingly, cooking and eating at home has proven far easier than dining out.  I have numerous "simple dishes" posts to catch up on.  For the time being, it is safe to say that we have acclimatized to our life in Essen nicely, have come to know our local biomarkt and befriended the butcher.


simple dishes: shortcut chicken cacciatore

Having only one real burner, one-pot cooking is the best method for dinner during our stay in Essen.  This "short-cut" chicken cacciatore will certainly make multiple appearances.  This recipe doesn't use wine (because I didn't have any on hand), although I'd like to try to use wine next time.

First, chop a variety of vegetables and set aside in a bowl.  I used onions, eggplants, carrots, mushrooms, chopped garlic and zucchini.  Then, salt and pepper the chicken pieces -- I used 4 legs.  In a large pot, heat some olive oil.  Lay down the chicken and sear both sides until a light golden brown.  When seared, take the legs out and set aside.

In the same pot, toss in all the chopped vegetables, except for the zucchini, which cooks quickly (I put in the zucchini later).  Salt and pepper the veg, turn down the heat to medium and put the lid on to cook down.

When the vegetables soften, return the chicken legs into the pot, add the zucchini, and pour 1.5 jars of organic tomato sauce -- I use arrabiata for some spiciness, but the most important thing is to read the ingredients and make sure there is no added sugar.  Add a handful of pitted green olives.  Bring to a simmer and cook for another 15 to 20 minutes, until the chickens are fully cooked through and the zucchini tender.

And, voila, you've got a hearty, veg-filled dinner!