Friday Fuck-Up: Hot Cherries

With this terrible heatwave through the Midwest (and much of the country) I’ve had to start my oven hiatus. The temperature inside our house has reached at least 90 every day for the last two weeks. Finally, I decided that it probably couldn’t get much hotter so I turned the oven on to roast some cherries and make Jeni’s Goat Cheese Ice Cream with Roasted Red Cherries.

Well, ten minutes into the roasting I smelled something burning. I opened the oven to see the cherries bubbling over and small fires on the bottom of the oven. The cherries ended up okay, but oven needs a good scraping and my baking dish is now candy-coated.

Oops.

Burns my Bacon: Inauthentic Ballpark Food

The arrival of spring means I’m taking a lot more trips to Citizen’s Bank Park. In 2007, CBP won “Best Ballpark Eats” at the Food Network Awards (which I don’t quite understand, hello CRABS at Camden Yards). To be honest, I never eat that often in the stadium, because Italian hoagies and beers are much better consumed in the parking lot before the game.

So imagine my surprise when I drunkenly went on a search for a pretzel in this iconic Philly venue and the only thing I could find were SUPER PRETZELS, complete in the rotating cases with the Super Pretzel logo plastered all over them. Come on. We’re a city known for our pretzel consumption, and you’re going to serve commercial pretzels from a box that can be found in any grocery store across America? Maybe real Philly pretzels are hard to source or something, but I can’t really fathom that since every WaWa sells them, as well as my work cafeteria (breakfast!) and every random guy walking down broad street with a shopping cart.

Does this happen elsewhere? What’s next? New York selling frozen bagels? Chicago selling DiGorno pizza? Get your shit together, America.

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Woo-hoooooo! Thanks everyone for being a part of the ES family.

Don’t forget you can holla at us on anytime on Twitter, Facebook and Pinterest to let us know what you’ve been shoving in your mouth. (Or other peoples’ mouths.)

Happy weekend!

– ES

Towering Food: Greek Eggplant Stacks

The eggplant is a vegetable famous for its glossy, deep purple beauty. With its pleasantly spongy texture and mild flavor, it complements any ingredient. Looking at the tear-dropped gem, we got creative and brainstormed whether to take an Italian route incorporating mozzarella and basil, an Indian route with curry and raisins, or a Thai route with spicy basil and coconut milk. Ultimately, we opted for a Greek-inspired stack. The salty, briny feta paired perfectly with the mellow eggplant. To add some pop in taste and color, we layered sautéed spinach and tomato sauce.s

When we prepare food, we almost always have the same vision. This time around, we had slightly different approaches, so decided to each make our own layered stack. While the eggplant towers both follow the same recipe, they differ slightly in presentation.

Eggplant, Spinach, Tomato and Feta Stack

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ES-Style Travel: Drinking with Mickey

I recently reached a milestone in my graduate school career, which I celebrated the best way I know how: with a vacation. Naturally, this means I have not been up to my usual baking tricks, so instead, I would like to share with you my enlightening experiences drinking in Disney World.

Considering I was eleven the last time I visited the land of the mouse, alcoholic beverages were not on my radar. And while not my primary focus (spending the trip intoxicated is not the best plan if you want to ride the Rock ‘n’ Roller Coaster eight times), sampling the options available did feature quite highly on my must-do list. I will admit I was actually impressed by the variety and quality throughout my trip.

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Garden Fuck-Ups: What’s Eating My Squash?

Editor’s Note: New contributor Ali of Live for the Season is taking our long-standing Friday Fuck-Ups series in a new direction: out to the garden! Welcome, Ali!

Last year I found my green thumb and started my first garden. Each day after work I would rush home and check on my plants, and every time I saw something sprouting I would get excited. This is amazing! I’m going to grow my own food! Everything is wonderful! Until one day I went outside and saw a small crack at the base of my zucchini plant. Hmph. I looked closer and found a little pile of what resembled orange “sawdust” where the crack appeared. I didn’t think much of it — just figured that the weight of my zucchini plant had put pressure on the stem and as a result, it split. Still a bit curious, I reached down and touched the “sawdust,” and it felt mushy. But my plant was producing, so I wasn’t too concerned.

Fast forward two weeks. My zucchini production had decreased considerably. During the day the plant looked so sad and droopy that I considered yanking it out of the ground and putting it out of its misery. That tiny crack at the base of the stem had turned into a full-blown split, and it happened to all but one of my squash plants. A little research led me to find that my poor plants had fallen victim to “squash vine borers” — thick, worm-like creatures that burrow into the base of vines and eat their way inside the plant. They sit there inside the stems, like a chunky little kid stuck in a pipe at a water park, blocking all of the water and nutrients from getting past their thick little selves to the rest of the plant until the whole plant finally keels over and dies. And that orange sawdust I touched when I first noticed the issue? Yep — borer poop. Here is what my plant looked like after just a few weeks:

what the...?

Even worse was the fact that when the squash vine borers are finished killing the plants, they exit the stem and burrow into the soil where they “pupate.” They stay here throughout the winter, only to emerge in the spring as a flying, wasp-looking creature that will lay eggs at the base of next year’s plants and start the nasty-ass process all over again. Did these little bastards really think they could get away with living rent-free in my zucchini stems for not one, but two seasons? Apparently, yes. But thanks to some research, mama’s got a plan. Once I see the signs (droopy leaves, orange poop, cracked stems) I can supposedly stop these suckers before they wreak total havoc again by using a knife to make an incision in the stem until I find the culprit and evict him. Better yet, I can try to prevent him from even entering the plant by wrapping the base of the stem with material from an old stocking:

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The Last Gasps of Soup Season

I love soup.  My husband does not.  He likes it okay, but he considers it to be mainly a side dish, whereas I would happily eat soup for dinner most nights of the week, particularly if it is accompanied by some nice, crusty bread.  Still, despite his anti-soup-as-main-dish bias, I can usually get away with one day a week where the main course is in liquid form.  I also use a side of grilled cheese as a selling point.

But all that is about to change.  Once the weather officially becomes summer, which here in DC should be in the next week or so, soup is officially off the menu. I understand that, I do.  Who wants to eat hot soup on a hot day?  As for cold soups, well, not so much.  I can’t really refute the argument that gazpacho is basically like eating salsa with a spoon.

Nature has given me a few cold and rainy days these past few weeks, and I have taken full advantage.  My go-to soup recipe is, like most of my recipes, not really a recipe at all.  Don’t blame me, though.  As you can see by the ancient sticky note below, this one has been handed down to me from my mom.

Just in case you can’t make out her scratchy, water-splotched scrawl, I will give you my interpretation.

Cream of a Vegetable Soup

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