Masters of being F-ing Awesome.

In moderately not food related news, I've decided I have to go grad school. 

Or at least try. 

No, not just try.  

I will go.

If I don't I will probably shrivel up and die from lack of spotlights. Well. I've got the dramatic part down.

WOOOOOT. 

I am super inspired by my friend the singing llama, Danielle, who is blessing USC with her amazing talent this fall. 

I am throwing caution and practicality to the wind and am pursuing the stage. I'd like to start a program, pursuing my MFA or MM by fall 2013 or 2014. I know sure thats at least a year and half away. But really I have work to doooo! So for the next 9-18 months, I am spending all of my extra time, money and energy pursuing this; burying my nose in scripts, scores and taking breaks to go to the dance studio/ gym and being extra conscious of my dietary regimen. 

Boston Conservatory and NYU Steinhardt are at the top of my list, making it very clear that I will have to marry for money to get out from under the mountain of debt I'll accrue.... so I have my work cut out for me, if I even want to get in, let alone get scholarships. 

I am terrified and excited and terrified. but mostly excited. 

Did I mention terrified? 

This will be good. 

Pin Pin Nom Nom

I had the lovely opportunity to cook for my fabulous former roommates, the Suz and Kimkim, the other night. I took a risk and tried out some recipes I'd pinned :)
Pretty tasty (if I do say so myself, but they are probably the ones to ask).

I made Nom Nom Paleo's Chicken Cacciatore in the slow cooker.

I love this recipe because I threw it all in a pot, left for work and came home to the smell of deliciousness wafting through my apartment. This gave me time to quick do all the dishes I'd ignored the day before.... and also herd the flock of dust bunnies threatening to take over my living room... Living alone and working 12 hour days has its ups and downs.
While it was tasty, it was less like other cacciatore I've had, in that it was more of a soup than saucy chicken business. Nom Nom addresses this at the very bottom of the recipe, noting that people make a roux with flour or tapioca starch. But by the time I read that, it was too late to repair and I felt especially stupid for putting an entire 14oz  can of chicken broth instead of just the half cup Nom Nom called for.... whoops.
I also have this terrible habit of not measuring red pepper flakes... I just throw them in there and hope for the best... I think I nearly sweat Kim out of the apartment. 2 tbls. is far more than 1/2 a tsp. whoops. I like the spice... though I suppose its not for the faint of heart.

Chicken was paired with a hazelnut, pear salad with a homemade balsamic vinaigrette, and mashed ginger-spiced sweet potatoes and free flowing vino.

nom. nom. liz.

The scariest new dish I battled was from Whole Family Fare. I made her amazing Raw Cashew Cheesecake. She has beautiful pictures of this dish (like below!), so I definitely recommend checking out her blog.

I served this with strawberry lemon compote, which lightened it up a bit.