I decided to branch out and try what turned out to be an AMAZING and easy recipe for lemon curry roasted chicken. I texted a friend and my roommates an invitation for dinner and tackled my first roast chicken. It was such a gorgeous night that we pulled a table and a lamp out onto our front porch to dinner. It was so BEAUTIFUL!
There is something about good food, darkness, and low lights that makes sharing your secrets very easy. Being spontaneous and taking advantage of what you know will be a great experience is worth the risk of getting a text back saying they are too busy to show up or giving up a night watching tv. In my case, it was knowing it was a gorgeous night, having to cook time to cook and that I’d wanted to have a dinner on the front porch before the weather turned frigid. My friend bought a cherry pie on the way over and everything was delicious.
This is definitely going into my stash of secret weapon recipes for having people over. I’m becoming a good cook but I still get a bit nervous when serving other people. You can never be sure they will like it but it helps when you know something is fantastic. Here’s the recipe! We couldn’t quit talking about how much we loved it. If you make it, definitely throw a few extra apples in the pan because they were really good sliced and served with the chicken!
The Barely Famous exclusive screening/meet & greet with Erin and Sarah Foster was filled with laughter and inspiration! One of the many perks of interning for seventeen is that I get to attend these very awesome opportunities.
Not only are these women hilarious, but they are smart, humble, and motivating! They are two sisters who have grown up in a world most of us can not relate to with a famous father (David Foster), famous family members & famous friends.
They never wanted to be apart of reality shows even at a young age, but they came up with a great idea of creating a sitcom of a scripted “anti” reality show. They are capable of poking fun at themselves and their day to day lives in LA.
They had so many one liners that seriously need to be made into those hilarious and inspirational quotes! What stuck out to me about them was how down to earth they were. They were extremely easy to speak to and kept it real.
They expressed how now we live in a world where people become famous before they actually bring anything to table in terms of work and successes. Almost 3 years ago, Erin was still working retail at Free People and that’s with a mega rich and famous father!
Watching the first two episodes of Barely Famous was seriously hilarious. They are both sexy and funny which is one of the topics Erin feels strongly about. She expressed how women should not feel the need to be one or the other when it comes to being funny and sexy!
Everyone tune in tonight for the premiere of Barely Famous on VH1 at 9:30 pm, I promise you that you will actually LOL!!!
I’m surprised my mom didn’t know that I’m helplessly homesick, and I’m pretty sure she found a twisted joy in that fact. Jokes on her though; What I’m feeling is more of a SarahFostersick than homesick.
I have mentioned my niece, Sarah Foster, here in the past for her exploits as a talented dancer and choreographer in NYC. But she has another form of her talent that showed itself recently in her day job with Foreign Affairsmagazine. That is that of a video editor. The coming March/April issue of the prestigious magazine deals with the issue of race and has images of the faces from a group of…
Cooking: Pan Roasted Halibut w Roasted Butternut Squash & Heirloom Tomatoes
I decided a few years ago that I needed to be a better cook. I found a very down to earth chef who has amazing recipes. Every time I make one they are easy and very good. Tonight, I am going to attempt this recipe for Pan Roasted Halibut with Roasted Butternut Squash and Heirloom Tomatoes. I am still nervous about making fish dishes but have decided I need to try even if I get it wrong!
Excerpt from Fresh Every Day by Sarah Foster
Butternut squash and tomatoes is a combination that reminds me of the first hint of fall, when the season’s first winter squash and the last of summer’s tomatoes are together for a short, transitional time
1 small butternut squash, halved lengthwise and seeds removed 5 tablespoons olive oil 1 pint cherry or grape tomatoes or other small heirloom variety, washed and stems removed ¼ cup sherry vinegar Sea salt and freshly ground black pepper to taste 4 halibut fillets, cut 1-inch thick (about 6 ounces each), skin on 2 tablespoons fresh marjoram leaves Juice of 1 lemon ½ cup dry white wine ½ cup chicken broth
1. Preheat the oven to 400ºF.
2. Place the squash, cut side down, on a baking sheet with sides. Pour 1 cup of water and 1 tablespoon of the olive oil in the pan around the squash and roast for 40 to 45 minutes, until the squash is soft when the long section is pierced with a small knife. Check on the squash while it’s cooking and add more water if the baking sheet is dry. Remove from the oven and let the squash cool.
3. While the squash roasts, place the tomatoes in a small baking dish and drizzle with 1 tablespoon of the olive oil and 2 tablespoons of the vinegar. Sprinkle with salt and pepper and toss to coat. Roast the tomatoes alongside the squash for about 20 minutes until they are soft and slightly brown and wrinkled. Remove from the oven.
4. Reduce the oven temperature to 300ºF.
5. Meanwhile, rub the halibut with 1 tablespoon of the olive oil and season with 1 tablespoon of the marjoram, salt, and pepper. Heat the remaining 2 tablespoons of olive oil in a large nonstick skillet, over medium-high heat until just before the smoking point, or until a pinch of salt sizzles when dropped in the oil. Place the halibut fillets, skin side down, in the skillet. Reduce the heat to medium and cook the fish without moving it until it is opaque halfway up the side, about 4 minutes. Carefully turn the fish over and squeeze the lemon juice over it. Cook for 2 to 3 minutes longer, until it is opaque and tender and flaky when pierced with the tip of a sharp knife. Carefully transfer the fish to a platter covered loosely with foil, and place it in the oven to keep warm while you prepare the sauce.
6. Pour the wine, broth, and the remaining 2 tablespoons of vinegar into the pan you cooked the fish in, increase heat to high, and bring to a boil. Boil for 2 to 3 minutes until the sauce is bubbly and thickens slightly.
7. Remove the skin from the squash and cut it into bite-size chunks. Add the squash chunks, tomatoes, and remaining marjoram to the pan with the sauce and simmer, stirring gently, to warm. Season with salt and pepper, spoon the squash and tomatoes over and around the fish and serve immediately.