Archive | December, 2011

cooking school…

25 Dec

Did another vacation cooking class! This one wasn’t quite as interactive — everything was already chopped and measured and chopping is pretty much our favorite thing ever. Pad Thai, Panang curry, and som tum, or papaya salad.

Oh, I forgot I was gonna tell you guys more about the resort restaurant, Salt! Basically, it was the shit. Amazing. A guy comes around with a cart loaded with a hundred different types of salt and with each dish and tells you the best pairing for your Thai dish. For salt freaks like us, it was basically heaven.

Here’s some pictures from the Salt cooking class :)


xx : )

No words…

22 Dec

Anantara Kihavah, Maldives.


21 Dec

The fish we caught yesterday, grilled, prepared and brought to our room by the wonderful chefs here…

How happy and proud does John look here!

Needing some new euphemisms for “delicious”. Wanna say it all too often!



21 Dec

Since we wake up at 3AM anyhow, why not sign up for some early morning deep sea fishing? The first 3 hours went something like this…

Not included: me vomiting from slowly rocking back and forth, at a standstill in the middle of the indian ocean.

Then we threw out the idea of the fancy schmancy rig setup and used some good ol’ fashion poles. Which brought back vivid memories of the countless dollars my family spent at Target or Earnst getting me cheap shit, child-size, minnie mouse, plastic fishing poles as a young monster. They broke with EVERY. SINGLE. USE. But we bought another every time and I was endlessly happy.

Anyhow, things really started working out for us, once the clock started ticking down on our 4-hour boat maximum…

Okay. So there’s a chair that kinda reminded me of my gyno, but besides that, it was the old fashioned way.

Bam! First fish. A….I don’t know. They told us at the time but we were too excited to care. Definitely not something we’ve ever heard of. Trevally, I believe.

Then my turn. Not sure what emotion was flowing through my face here. I think it was 40% “whoa, a fish”, 10% “this fish is pretty”, and 50% “I feel terrible we are killing this fish right before my very eyes just because he was dumb enough to try and eat”.

“Let’s throw him back!”, I stupidly said as this fish had a thick hook going through his little fish midsection. To which this guy responded, “How about I just cut his jaw off”…by just cutting it off.

Goodbye, my sweet. If mom is right, I am gonna be reborn as this thing for killing it.

RIP. Will honor your memory by enjoying you for breakfast tomorrow. If it helps, I will feel a little bad about it.


easy pumpkin spice lattes!

20 Dec

I knowwww I know. I’m on vacation. And although the heat and humidity is pretty insane, I’m still thinking of this .. the perfect holiday drink. One of my favorite sites, yumsugar, posted this super easy, super brief video on how to make pumpkin spice lattes. I, of course, imagine it being half Baileys. Oooo can you imagine??

By the way, hit up for regular ol’ grocery store spice section rigggght now. So many “limited” holiday spices! Along with pumpkin pie spice, I just got maple-sugar (would be so good sprinkled atop cupcakes or, my tongue) and vanilla-cinnamon before I left.

Of course, you could get these any time of the year at fancypants places. I pretty much just wanted to write the words maple-sugar. Fucking amazing.



ps, thanks for the photo, starbucks. (only click if you wanna know how bad their version is for you)

What I’m Eating…

20 Dec

Since I am not cooking, sigh, I now present: What I’m eating. I don’t know what this accomplishes for you, or if you even care. But there is some damn good food here that I can’t help but take annoying photos of…

Shrimp with chorizo in a….umm I dunno, some garlicy deliciousness.

Arugula salad with prosciutto and parm

Papaya salad (extra spicy!) with fire roasted shrimp

Seafood satay on lemongrass stick — so much flavor!

The best. tom yum. ever.

Fried whole fish with galangal and chili

….Will tell you more about this insanely delicious Thai restaurant when I get back — time to go big-game fishing now. Oh dear.



19 Dec

Missing a bit of the Christmas spirit here. Would post a bunch of lame beach pictures but don’t wanna bore you. It’s gross, the water is black and smells like tires and the sand feels like those last bits of glass from a fight with your boyfriend you had over his work schedule and selfishness that fall under the counter that you can’t pick up then years later they reemerge and you’re all what the fuck I haven’t dropped a glass in years and I knowwww I haven’t thrown one for at least a month ouch this hurts I want to go home.

Not really. It’s gorgeous here. A little overcast. No, very overcast. But can’t complain.

China was first…wish I was awake enough to partake in delicious late-night hot pots hot enough to make my sinuses run, or even just gotten a chance to have a sit-down meal anywhere outside the hotel. But no…traffic (INSANE THERE!) provided me with only enough energy to eat at the above photo….a KFC. Which was DELCIOUS by the way. Extra-spicy extra-crispy chicken wings? Yes please. Always want.

Now in the Maldives, off the coast of Sri Lanka, in bed with steamy windows (not like the Titanic scene, just from it being soooo warm and rainy out), football / parks and rec on John’s computer and vodka sodas all around.

Hoping to do a few cooking classes this week! So my next post should be reporting back from that :)

Happy holidays everyone!!


boursin and bacon stuffed chicken breast

7 Dec

You MUST make this. SO EASY and SO YUMMY!

It was on my Shape mag low-carb list, and I just made it the other night for one of my best girlfriends as we watched the amazingness that is The Real Housewives of Beverly Hills. I love my friend because no matter how many times I mock Lisa and say “PANDORRRRRRRA” in my exaggerated-fake british accent, she still stays. And I do it about 100 times an episode. I blame the chicken. The chicken is worth sticking around for.

2 large boneless, skinless chicken breasts
1 pckg. Boursin cheese (Note: I used the herb and garlic flavor. You can also use a packed herb goat cheese.)
4 slices thickly cut bacon
4 slices prosciutto
1/2 lemon, juiced
Salt and pepper
1 c. chicken stock
10-12 cherry tomatoes

Preheat oven to 375 degrees. Lightly oil the bottom of a deep oven pan, like a rectangular or square cake pan. Place one piece of the chicken breast on top of a piece of Saran wrap. Cover with another piece and gently beat it with the rounded end of a metal ladle or just a meat tenderizer (I use a ladle to keep from making holes).

Do this until chicken breast is large and fairly thin. Repeat with other piece.

Generously spread Boursin cheese onto each chicken breast. Lay 2 slices of bacon across each, cutting if necessary.

Roll from the short side in. Wrap two pieces of prosciutto around each chicken roll, making sure not to overlap too much. Place into lightly greased pan. Season with lemon, salt and pepper.

Pour chicken stock into bottom of the pan, toss in cherry tomatoes. Bake on middle rack for 55 minutes.

Make sure to spoon juice onto tops of chicken every 10-15 minutes or so. Slice diagonally and serve with sautéed veggies.


Shape magazine – My top 5 low-carb meals!

6 Dec

Ew I HATE being “this girl”, but hey, we all gotta buckle down sometimes for whatever reason.

Shape magazine asked me to make a list of my favorite low-carb meals, since I am a firm believer in NOT calorie counting — for my body type at least. Listen, I’ve tried EVERYTHING in the quick-weight-loss book. And trust me, I know it’s literally just a quick fix — but sometimes, that is all I need. I need to drop a few pounds quickly, then go back to normal life. Is it the most healthy thing to do? Probably not. I’m not a doctor but I still know that a consistent, healthy lifestyle is probably best. But is it realistic? No. We can’t be perfect all the time, I’d go bonkers.

Anyhow, some of the recipes have been posted here before, some have not. Check it out HERE when you get a chance!



Thanksgiving photos :)

5 Dec

Bit late, eh? Just wanted to share photos : ) no rants this time! Kind of exhausted from telling the “blackened turkey” story. Look at the photos of it in the deep fryer! Oh. So much promise. If you musssst have an explanation, it was simply the fact that rather than following the cooking directions in the recipe, we followed them for the apparatus and may have used too small of a turkey and oh i left the bag inside and JESUS WHAT IS THIS AN INTERROGATION???!!!

Enjoy :) New recipes up all week!


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