Archive | June, 2011

Ugh, alcohol.

29 Jun

I have such a love/hate relationship with alcohol. I love a glass or 4 of cabernet before bed (white makes me nauseous, literally), and I absolutely have to have wine as I cook…or a vodka lemonade if it’s a lunch meal I’m making. Yikes this is really sounding like I have a problem…ummmmm anyhowwwww…I’m pretty hungover today from a lethal mix of red wine and vodka and champagne. Bad move.

I cannot have champagne. One glass and I have a headache for hours, and always end up tossing my cookies in the morning, which is a shame since I actually do like the taste of champagne while I completely hate the taste of everything else.

This might be coming from the completely wrong person, but I think I have some alcohol tips for you…

*margaritas are JUST TERRIBLE for you. They are so fun, I know, trust me I know, but wow. They are loaded with sugar. I’ve tried Bethanny’s Skinnygirl stuff and it’s good, but just has agave rather than the bad-for-you sour margarita mix. Which is fine but it’s still sugar. Anyhoo, if I’m in the tequila mood (usually when I have to switch into schmoozy party mode) then I ask for a glass of patron on the rocks with soda and a lottttt of lime juice and a tiny splash of triple sec. Tiny.

*fact: most fashion industry people that are watching their weight (so everyone) drink vodka/club soda splash of lime. Even lighter. Get Goose. Potato vodkas are a no no. This is my drink of choice lately. Kind of tastes like ass, and trust me, I can’t wait for swimsuit modeling season to go away. I miss the cold Christmas shopping days where I fill a to-go cup with coffee halfway and pour Bailey’s in the rest. Then I hit the city, shop, and completely forget what I ended up buying anyone until I get the thank you cards. It’s fun.

Where have I gone with this? I have no idea. I think I just wanted to write because I’ve been bedridden all day. Please don’t take this as me preaching diet shit to you guys. Definitely not me! It’s just that a lot of people ask me about this kind of stuff…

Oh I remember what this post was about. Why do I always go so far off topic? I do not know. Anyhow, cherry season is almost over so hurry up and make a little twist on the cherry mojito shown above…even though a cherry mojito is a twist already I suppose…and I thought most mojitos were rum….I don’t know, ok? Shut up and let me talk stop asking questions!

Muddle 5 or 6 cherries lime juice and mix with vodka and sparkling water. Pick your proportions. Naturally, I suggest more vodka than anything….

Happy drinking!

Ohhhh my.

29 Jun

FACT: John Legend LOVES anything chocolate and peanut buttery. It’s his favorite. But really, who doesn’t love that combo? One of my favorite things to make for him (although it’s been a while) are these little peanut butter cookie dough balls, which is just getting a mini muffin tin, making a ball out of Pillsbury peanut butter dough just big enough to fit into each er, slot?…and pushing frozen “fun size****” reese’s cup right into the middle of the dough until the dough forces it’s way near the top. Bake according to whatever dough you used, and you have this ooey-gooey warm flow of peanut butter and chocolate filling your entire mouth. It’s heaven.

And now I have stumbled across this beautiful nutter butter-esque gem…

It has peanut butter AND nutella in it. That’s all I need to say. Why are you still reading. Go to the store!!! Make this and eat it for me and describe every detail. I live for that kind of talk on this god-forsaken low-carb CRAP jsfjdsglsdjgljggj

Also if you could rub it all over your body, that would be great too. Just do whatever you think I’d do if I had these in my presence.

Thank you to Rachel for the recipe! Recipe here: and be sure to check out the rest of her delicious looking site.

****can we stop calling too-tiny bars of candy “fun size” please? what would be fun is one the size of a small child. 

Update! I think people are curious about those balls I just rambled on about….here’s the actual recipe! Bon appetit, bitches! (someone told me to sign off that way, I like it)

You bastard.

28 Jun

…That is what I call this thing. This…thing…that has kind of taken over my life in a way:

Aaaah, the hard-boiled egg.

Let’s be honest here. I love to eat. So much. It makes me happy in a way I don’t think many will understand, and the experience of dining out provides me with endless pleasure but….

I have to wear swimsuits. A lot. No, I don’t “have to”, but I do, for now, and it’s great…when you are proud of your body. When you’re not, you want to crawl in a ball underneath those hot lights and hide every stretch mark and every little roll that happens when they ask you to sit…in a swimsuit. It has happened to me more times than I care to share.

My point is, I’m finally proud lately, and I’m mostly proud because I have done this “diet” in a healthy way. I have, FOR YEARS, skipped breakfast and poked at meals and raped the refrigerator late at night in a hungry rage….but I’m happy to say that I finally get what people say when they say, “you have to, have to, eat”. Seems too simple right? But in a crazy model’s mind, you really think you have to be hungry a lot. But you don’t. And I finally have proof of that on the scale and in my (finally happy) mind.

Granted, I really don’t think most models think about food with the love that I do….I don’t think it’s a huge deal for a lot of them to choose the salad when given the choice between that and a sausage pizza or something. But for me, it kinda is. Eating salad makes me feel like herbivore zoo animal.

Anyhow what the hell am I talking about even? I forget. The point of this post was to answer someone’s question about what to eat for breakfast while dieting. Eat a hard-boiled egg. Why didn’t someone shut me up sooner? I need therapy.

Beef Curtains

28 Jun

…One time, long, long ago, a male friend of mine referred to a date’s…er…hoo-ha….as “beef curtains”. This has forever been engraved into my mind, and I STILL cannot write or say the word “beef” without thinking of it. And seriously, I haven’t seen many girl’s hoo-ha’s, but I’m pretty sure it shouldn’t look like BEEFY CURTAINS.

Which is my disgusting segue into talking about one of my favorite meals I have ever cooked, last night’s korean beef Kalbi with stir-fried wok veggies and scallops:

Ok so I’m not the prettiest plater….I actually am on an extensive wait-list for a “basic knife skills” and “meal presentation” class here in nyc, but trust me when I say I have never really made anything as tasty and simple as this sweet and garlicy beef.

Beef Kalbi:


  • 5 pounds Korean style beef short ribs
  • 1 cup brown sugar, packed
  • 1 cup soy sauce
  • 1/2 cup water
  • 1/4 cup mirin (asian markets all have this, sometimes even “ethnic” grocery store aisles, google for photo of bottle)
  • 1 small onion, peeled and finely grated
  • 1 small asian pear, peeled and finely grated (**I didn’t have a pear but oh well)
  • 4 tablespoons minced garlic (I used 8 or 9 garlic cloves in mine because I’m a garlic freak)
  • 2 tablespoons dark sesame oil
  • 1/4 teaspoon black pepper
  • 2 green onions, thinly sliced (optional)

I had 8 thin slices of flanken (this slice of beef is usually called this in asian markets and grocery stores), which is certainly not 5 pounds of beef. I had way too much marinade but trust me, make it all…it’s just more juice for the beef to absorb, thus making it mind-blowingly tasty.

You probably won’t need the entire cup, but use the brown sugar to evenly coat the flanken. Seriously. Rub the brown sugar all over it like you are feeling up some hot body. Get in there:

Let this sit for 10 or 15 minutes while you make the marinade, which is literally just mixing all the remaining ingredients together. You can put the green onion in the marinade if you wish, but it’s prettier to garnish with it…although I forgot to in the end.

After 15 minutes, your beef should be a nice, deep red from absorbing the brown sugar (that’s what she said). By the way, I used regular golden brown sugar for this but let me know if you use dark…wondering if that’s delicious as well. Anyhoo, moving on…

I recommend you now put the beef into a big ziplock freezer bag and poor the marinade in. I didn’t do it because I wanted to take pretty photos and ziplocks create a disgusting, sticky mess. At least when I use em. I poured it over, covered it, and let it sit in the fridge for an almost 2 hours…

If you don’t have that kind of time, really, 1.5 hours or so is pretty amazing. I’m sure overnight would just be skeet-worthy.

Do do do, la la laaaaa, a few hours pass, take it out and GRILL THAT SHIT! I was too lazy to go down and use the bbq, so I used a pancake griddle. Don’t judge me!

Ugh. Posting this makes me sad I didn’t really buy 5 pounds of beef to munch on throughout my day. This was that good. Put a tablespoon or so of olive oil on the pan to evenly coat, then let it get nice and hot on medium high heat….closer to high.

Toss the strips on (careful of your fingers in the oil! it should crackle) and watch closely. It should only take 2 minutes each side, and it’s much better to take it off too early than it is to leave it on too long. Make sure it’s hot enough to get it nice and dark brown (i like almost a black, crusty deliciousness of brownsugaryness) and take it off when it’s to your liking. I know I say that a lot, but I love recipes where it really only relies on how you want it to taste, recipes where you really can’t fail.

You know what? Screw the scallops. They were ok but the kalbi is the real star here. If you must, do as I did and stir-fry some broccoli, sliced shiitake mushrooms and onion by pouring a few tablespoons of olive-oil into a wok (my fav) or sauté pan. Toss some minced garlic in (a few cloves) and let it crackle. Toss the veggies in, squirt some soy sauce in to taste and just keep stirring and tossing until it’s to your liking. Super easy.

Now hurry along, everyone. Start marinating this thing! You can have a delicious dinner by 8pm tonight : )

I hate fish.

27 Jun

…at least I USED to hate fish. This low-carb crap (which is going amazingly well, by the way) has me looking for energy in other places, and fish is obviously great for this.

If I have the choice of fish or steak, you bet your ass I am going steak every time. Pasta or fish? Pasta every time. There is no fish meal that will satisfy me like meatballs or a roasted chicken or a freaking hamburger. That is just not how I operate.

But a beautiful branzino certainly helps…

Branzino with sauteed veggies from Bar Italia, far from our grungy but lovable east village. For the record, I don’t normally have lunch at such fancy places, but when John and I are actually together and he’s not in a mad rush somewhere, it’s nice to actually have a mini mid-day date, especially if you won’t see each other for a week. I’m usually eating lunch from bed or with farts mcgee bulldog somewhere.

Lightly pan fried and delicious, on most Italian menus. Go for it. It makes you forget about hamburgers. Not about pasta though. Not. About. Pasta.


27 Jun

Things I want to make…sweets edition:

cherry clafouti

homemade twix bars

OR easier recipe at

literal hot chocolate cupcake

sea salt peanut butter fudge brownies


Last Night…

27 Jun

I have a new favorite Thai place near my house … thank God! My old favorite, “Montien”, on 3rd Ave, closed down randomly for “construction”, never to wake up and serve me ever again. I still dunno what happened but I am quite saddened by it. Thai food delivers amazingly well in general, but this place had it down to a science. Still-crispy duck egg rolls and piping hot chicken Pad-See-Ew (broad noodles with a sweet gravy and chinese broccoli)….my favorite.

But that evil bitch has left me high and dry, searching for a new favorite. And I’ve found it, thanks to my friend Darcie who took me here last week:

Loved it so much I ordered it the next day, then took John last night. Tai Thai is a bit of a hole-in-the-wall type place, but they do have cheap wine (bring your own unless you like sour), old Thai movie posters hanging up, and the usage of very pizza hut-esque cups.

I don’t know who Tai is, or is this is just their idea of a cute name, but jesus I’m going to pretend Tai is the one that made everything taste just like mom makes…that’s assuming your mom is Thai and from the village like my mom.

Ordered a few of my standard favorites, the dishes I use to test out a new Thai place. Papaya salad (if they fuck Papaya Salad up there is usually no hope for the rest), a garlic steamed fish with veggies, “Eggplant Supreme” (what is this, taco bell? Thai names please), and chicken green curry.

The papaya salad, ordered “thai spicy” which is very different from YOU-PEOPLE spicy. Jk. I don’t even know what that means but I’m assuming when one asks for Thai Spicy, it’s hotter than regular ol’ American spicy. Anyhow yum:

It was perfect. Better than perfect. Made me forget all about Montien and how they so coldly deserted my family and I.

Fish (Pla Kratium) — whole fish with crispy garlic and garlic sauce with steamed veggies. AMAZING…..

Ahhh I can still taste the garlic. No really. I can seriously still taste the garlic. I should brush my teeth someday.

Would share more photos but I kinda suck at taking photos. I love when models turn into photographers and they say shit like, “Ohhhh you know, I’ve just been in front of the camera so long that I have an eye for this stuff…”. Really? Because I have too, and I suck.

Also, our bill, with wine and 4 dishes was around 40 bucks. This is your chance to be like me, ladies, and say “oh no baby, I got this one”. Just don’t let them see the bill.

Anyhoo….try “Tai Thai” — 78 E 1st. Street. 1st Ave/1st Street.

*note: Lotus of Siam is still the best in the city, a bit nicer, but they don’t deliver. Great for group dinners and I recommend the stuffed chicken wings, the pad-see-ew, and tuna appetizer, but EVERYTHING is great, really, especially nice if you have vegetarian friends. And get the drink with the word “bee” in it. I forget the full name but just go with it…


Stop the presses.

26 Jun

Holy moly, this looks delicious:

…and the name makes it sound even better: Spaghetti Con Proscuitto, Funghi e Asparagi…with cream.


But alas. I have a confession. For the past few weeks I have been a dirty sneak. I hate myself for it, but I have gone low-carb for the summer. Just saying it makes me cringe, but I’ve found it to be necessary with a rather large swimsuit shoot coming up in August. The first few days of the diet pretty much made me want to rip off the faces of those around me. Except this face…look at this thing! How could I ever rip that off? The only reason I would rip his face off is if he died and I had to get a new dog who I would pretend is still Puddy by making a mask.

I’ve heard stories about 7 year intervals in between distinct body changes. The first time I realized I was becoming womanly was around 18….and now I’ve found myself at 25, and the weight just ain’t sittin the sexy way it used to. Although I personally am happier with some love curves, the business I’m in isn’t usually too ecstatic about it so for now, I try to meet them in the middle. And it sucks.

Anyhoo. Make this for me. And don’t eat it seductively. Eat it like a rabid monster, like it’s your last meal and some bitch is gonna rip it from your hands. “My cold, dead hands.”, you say creepily.

Recipe here:


26 Jun

You know what’s lame? The fact that today I have launched this amazing, ground-breaking, one-of-a-kind, world-changing, life-saving food blog, and I’m not even cooking tonight because I’m seeing — get this — “Bad Teacher”. I figure it’s at LEAST the kind of movie I won’t kill myself through. Sure, I have to pretend Cameron Diaz is sexy and Justin Timberlake is a good actor, but I *think* it will fall under the category of “watchable”, and these days, what more can you ask for?

I hope this will hold you over for the night….I am not the healthiest when it comes to eating, but this looks damned good and pretty light as well. is something I will definitely reference a lot here, and thanks to that website, I found out about, which has the writings of Stephanie Meyer (not vampire Stephanie Meyer) who created the following deliciousness….

…a Vietnamse savory pancake, AKA “Bánh Xéo”

Recipe here:

Enjoy! Let me know if you make…

Ok, ok. Fine.

26 Jun

I guess this occasion of me finally having a blog DOES call for having an actual blog post, not just a picture of me eating bacon. 

This, is how I blog, and yes, I always have a fully set table. Oh the things you’ll learn!:

I suppose I’ll tell you a little bit about me, right? I dunno how this works. Anyhow, I’m Chrissy. Last year I was “Christine” but I’ve now decided that I have the rest of my life to have an old lady name, so I’ll try to live it up now. 

I love food. I wake up thinking about what to make or have for lunch and dinner — I don’t love breakfast (and quite honestly, I kinda suck at making it) and the breakfasts items I doooo love tend to lean towards desserts. Seriously what the fuck is up with pancakes? Why are they so delicious and yet so terrible for you? I am constantly plagued with the question, “Why can’t delicious food be the healthy food?” Why don’t pancakes grow on trees? Why can’t spinach be the shitty food that causes love handles? Sigh. 

Anyhow, the idea of this blog is to kind of narrow down the twitter thing. I think the all-night tweeting of dinner photos was upsetting for some of the guys who purely wanted to see some ass and not even hear what I find to be witty remarks. I mean, trust me, I hear it all day. “Shut up and show your tits, bitch”. It’s something I, in a way, signed up for with starting it in the first place, but I hope this can be a place where we can talk and share our love of food and maybe some other random things here and there. So I hope you enjoy and please let me know if you have suggestions, and I love answering food questions, like great places to eat in the city, blah blah blah. But try not to be so broad! I can like a dirty noodle spot one minute then that same night go to Le Bernardin or something. And oh! If I ever say something like that again, feel free to “EGP!” me, which can mean “Ew, Gwyneth Paltrow”.

I never want anyone to think I’m a chef in any way. I just love food. I love to cook, I love to read cookbooks, and I love to eat out (har har). I’ve been known to throw an entire meal in the trash after plating in completely unjustified insecurity. And I NEVER believe people when they tell me something I made is good. I’m working on it. But I do know when other food is good, and I can’t wait to share my loves with you.. 

I get to eat some amazing things but what fun is that unless you can share it with people. You are my people : ) 

Oh also, I love to drink. So cheers to you and my new blog. Hopefully you both will have a long relationship then one person gets bored and cheats then we break up and fall in love again but things will just never be the same because I instilled all my trust in you to only read my blog and…yeah. Cheers!


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