Rough Times, behind and ahead

So it's been a bit of time since I last blogged. Been super busy, sometimes in a good way, sometimes not. My best friend is mad at me so barely speaking to me, and that has not helped me feel better about life.

Funny, how the most important people in your life are the ones that can make a difference in how you feel every day. About yourself, about life, optimism, pessimism. And sometimes, you fight over something that is mostly nothing and just wonder why and how to fix it even when it seems the other person doesn't want to make the effort.

I love my friend more than anything, but sometimes I just wish life around him could just be normal. Never having to walk on eggshells, never having to be careful what you say, so you don't bruise the ego. I just want to be myself, ALWAYS. But sometimes life isn't that easy, not so cut and dry. Everybody is different, and you have to learn how you need act to be around some people. I've learned you can NEVER expect someone to change for YOU. You have to make the changes in yourself. Adapt, learn how to be around each person in your life. But NEVER expect they will change for you. If you love someone, love them for how they are and don't try to mold them into what you think is perfect. It never works! EVER! Life would be too easy if we could change others just like that. So we have to take the hard job to change ourselves. But that is enough about that.

So recently I did ruby-red lip makeovers at a Valentine's Day party which was a huge hit. And even more recently, my friend Marissa and myself did face-painting for a Mardi Gras party. That was fun and creative and was at the beautiful 230 Fifth Penthouse lounge. Great place for a party AND always free to get in. Most beautiful views in the city from the lounge. And they have a year-round penthouse you can hang out on.

Andy Troy, a friend of mine has a great social networking group called Tasting New York City. Check out the website: www.tastingnyc.com. Join up and come to some parties. I know the next party is a cocktail party and wine tasting. Should be lovely.

Just finished a music video, which I can't wait to see. We shot all over New York City and the outer boroughs. It was cool to see the city like this.

Hopefully, I will be doing a reality TV show, soon. Fingers crossed. Somewhere there has to be a break. It's just such a long time coming.

Well, I leave you there, with the hope that with the Spring coming, good luck and new opportunities will all be coming our way.

Consommé, the challenge taken and conquered!

Well, the Wikipedia description of consommé is:
In cooking, a consommé is a type of clear soup made from richly flavored stock or bouillon that has been clarified usually through a fining process involving egg protein. It usually requires an advanced knowledge of cooking and past experience to create a high quality consommé. Despite, or perhaps because of, these limitations, consommé has maintained its place as one of the most highly regarded and appreciated soups in the world.

Does this mean that I am....one who has an advanced knowledge of cooking. Why, is it possible? I think it might because today, I made consommé for the first time in my life and voila, I got it right on the first try. I was amazed at myself even.

It all started last night because of my friend Scotty. How, you ask, does this have ANYTHING to do with Scotty? Well, I was going to make slow-cooked oxtails in the southern style, but Scotty wanted to take me to dinner. Now, I had already defrosted the oxtails (yes, I had them in my freezer from when I made them at New Years) so what to do with them.

Consommé was not even on my mind at this point. I decided to make beef stock with those oxtails. Which on it's own came out beautiful. Some shallot, garlic, herbs and the oxtails simmered for 3 hours. Then, strained twice through a very fine sieve.

And today, I decided to take the challenge, armed with the stock and 2 egg whites and it came out BEAUTIFUL. Very exciting stuff.

Also made a beautiful fig and olive tapenade (thanks David Lebovitz) which was fantastic on chicken cutlets.

And then blackberries mascerated with vanilla sugar and lemon juice over lemon squares with brown sugar ice cream.

If it all sounds delicious, it was and I would definitely make it all again.

Wow, the consommé was well worth the effort and everything else excellent.

So now, I've conquered another recipe (the first one was baked cucumbers, remember) from the unforgettable Julia Child on my way to Mastering the Art of French Cooking.

Here's hoping in 2010, there are more successes to come, and not just in the kitchen.

Bon Appetit!