BIG NEWS, FRIENDS: I am now an esteemed journalist. Well, maybe not “esteemed” as of yet; basically, someone actually put my words in print and I didn’t even beg them to.
Just yesterday, the September issue of Feast Magazine hit the stands, and I am listed in it as a contributing writer. You saw me contribute to their online site a few months back, which was thrilling in and of itself, but being in the print edition is huge. And, best of all, I’m in it twice: once as part of a feature on kitchen gadgets alongside some of my favorite local bloggers, and again in my own column, which I’ll be writing every month. As you may guess, I’m writing this on a cloud floating high in the sky above my desk right now; I am elated.
So let’s talk about the articles, shall we?
Go, Gadget, Go! features some of my favorite bloggers in Saint Louis, including Kim from Rhubarb and Honey, Malou from Skip to Malou, Stefani from Cupcake Project, and Stacy from Every Little Thing; needless to say, I am in good company. The article is our love letter to kitchen gadgets, and we each named our favorite, and why. Before you look, can you guess what mine is? That’s right; it’s my beloved ice cream scoop. You all know by now that I use it for all sorts of kitchen projects, from muffins to cookies to portioning out batter for layer cakes, and in my opinion, it’s a fabulous all-purpose tool to have around. For the feature, we were asked to craft a recipe using our gadget of choice, and I made for you a very fall-ish offering, because I knew you would be in the mood by now. It’s a butternut squash and apple muffin with a cinnamon vanilla doughnut glaze.
That’s right: a doughnut glaze. And that glaze is draped over a beautifully flavored and textured muffin which is perfectly appropriate for riiiiight…now. Call it my back to school muffin; sensible, filled with a fruit AND a vegetable, with a twist of doughnut glaze magic that brings the whole thing together. And please do make the glaze; the cinnamon really pulls the entire thing into something you’ll want to eat every single weekend morning. You can find my recipe for these little beauties over at Feast’s website right here; there’s a corresponding interview with the five of us as well, but I only see that in the print version and not online, at least not yet. I’ll let you know if i see it pop up. Much has been said about our little group on this blog, most of all about the comments being as fun (or more fun) than the posts, so if you’d like to leave a comment over at Feast, I believe you can on the main article, found here. While you’re at it, take a look at the rest of these girls’ recipes; there’s a nice variety of dishes featured. It’s really great when you have a group of people who all know each other and really respect each other’s food perspectives, and I think the article is a nice representation of our various approaches to food. There are recipes for:
Now, Meet: Fennel is the first installment for my regular column; I’m not always going to be part of a “feature,” so a girl’s got to find a way to make herself useful. My column is called Mystery Shopper, and it’s where I (or the fine editors at Feast) pick an ingredient which can be found in markets, but one that people may not always know how to use. I take it, explain what it is and what it can be used for, and then create a recipe around the ingredient. Hopefully along the way, I demystify the ingredient enough (or remove the fear and apprehension, which I love doing) so that people want to seek it out and mess with it in their own kitchens; that’s my goal, at least. It has a little bit of an Iron Chef-y feel to it, in the way that I myself haven’t used most of these ingredients before – or if I have, it’s limited – so I get to learn as I go. It’s exciting for me, because I’ve always been open to trying new things, and not much scares me in terms of food, so I hope can make some inspiring recipes for you and everyone else who reads along.
My first ingredient was fennel; now, obviously we’ve all used fennel in some form or another, but we’re a group of food-centric individuals who are perhaps more prone to trying it. Fennel scares my mom, for instance, and she’s not the only one; almost everyone who hasn’t had it or used it thinks has the pervasive flavor of licorice candy, which is false. It’s actually pretty mellow when you cook with it, and plays well others. I made a little dual recipe with fennel, and my mom loved it. Did you know you can caramelize fennel bulbs just like you would an onion? Did you know that doing that completely smooths out the flavor, softens it up, and makes it perfect for topping rosemary focaccia with? Add olives and feta to the party and you have an almost pizza-scented little bread feast; It’s one of my favorite things right now, and I’ve never been wild about fennel before. I made a little pesto with the fronds, which make a lovely pesto, by the way; very earthy and with a stronger fennel flavor, but not at all overpowering, and a perfect companion to the focaccia. It also works wonderfully with seafood or vegetables, so you can play around with your leftovers and find your own favorite ways to use it.
My recipes for both the fennel + olive-topped rosemary focaccia and the fennel pesto…well…they’re in the print edition on page 36-37. I don’t see them online as of yet, but I think they’re coming, so stay tuned. Why do I know this? Because true to form, my words were too many to fit on one page of the magazine, so I have you using your favorite focaccia recipe to reduce the word count, but online, I’ll have the full focaccia recipe and directions I created especially for this. It’s one thing I’ve really had to work on with the print edition: I’m learning how to “write tight” and be succinct about things more than I have to over here. It’s a nice challenge, and I feel like it’s honing my skills a little bit, although obviously I’m not putting that into practice at the moment.
As I said above, the print edition also has the interview section which I don’t see online yet, and that’s the section of “Go, Gadget, Go!” that may be my favorite, because you learn a little bit about each of us. Hopefully it will be online at some point soon, but it leads me to my next thing, which is:
I will send you a copy of the September 2013 print edition, if you so desire. If you would like to have a copy of this beautiful publication, filled with stunning photos and some really fabulous writing and recipes, please let me know. I will completely send you this issue for your perusal. I especially like the interview portion because there’s several quotes in there about all of you, and how incredibly blessed I feel by this loyal little group of friends I’ve met and get the pleasure of talking to on a weekly basis. It was a very off-the-cuff interview, and even I didn’t realize how much I mentioned all of you, but you deserve it; I’ve said it before, but all of you? You’re fabulous, and I love your encouragement and your words. You add to this blog in myriad ways, from your own tips and ideas to just the variety of personalities I’ve been lucky enough to welcome into my life. Thanks for being such a big part of this.
Want the September 2013 edition of Feast Magazine (and this is first come/first served, but I will try my very best to get all requests filled)? Shoot me an email at email@example.com or just DM me on Twitter or Facebook with your request and address information, and I’ll happily send one to you.
Talk to you very soon.