More Must-Sees Around the Corner...

... on both Broadway and the silver screen. I'm interested to see the outcomes of both - if "A View from the Bridge" will do as well as the previous 1998 Broadway revival, and to see how ScarJo fares on Broadway, and how Woody Allen's latest venture will fare compared to the mixed reviews of his last. Regardless though, Arthur Miller and Woody Allen - two of my favorites - can't wait for both!

What a lovely story this is - Sylvia Bailey, 84 years old, is "the longest-running show on Broadway," having ushered for Phantom of the Opera since it opened in 1988. Great anecdotes about her in this article - she has so much spirit.

A Book a Day

Wouldn't it just be amazing to have the time to do this?
Not to say that it's impossible to accomplish while working full-time, but even though I tend to be a fast reader, a wealth of 'free' time is definitely essential in order to devour a book a day for a year and really absorb enough of each (rather than reading a book a day for the sake of doing so/just getting through each). Someday with more of the luxury that is time, I'd love to give it a shot!

Michael Pollan is Smart.

Recent brilliance from Michael Pollan:
http://www.nytimes.com/2009/10/11/magazine/11food-rules-t.html
And, going along with the above article, this is great.

RIP Gourmet

I am completely saddened and disappointed by today's news that Gourmet magazine is folding. And I'm a little surprised too - while Conde Nast's Bon Appetit apparently has slightly higher circulation numbers, Gourmet has a much deeper legacy in the food world, so I wouldn't have thought it would be the one to go. It will be so missed. Apparently the brand at least will still live on through television and continued cookbook ventures, in addition to recipes living on Epicurious.com. And, Bon Appetit is certainly a great magazine - but it won't make up for Gourmet's absence. Not to mention the fact that I adore Gourmet's eponymous web site, which I frequent for recipes and articles (I especially love the recipes of the month and the "Diary of a Foodie" feature - sort of along the lines of NYMag's great NYDiet) and the weekly emails and monthly picks/tips from one of my idols, Gourmet editor-in-chief Ruth Reichl. I am now more glad than ever for my parents' long-time subscription to the magazine, as my mom saved so many issues that I'll still be able to read and cook from - though I was a little late to the game, apparently, having ordered my own subscription only last week. So much for that.

Kennedy Center Honors, 2009

I love watching the Kennedy Center Honors maybe even more than the Academy Awards or Golden Globes - the tributes to each honoree are always wonderfully produced and performed, and the honorees are incredibly and indisputably deserving of their recognition. I love how this reveres every kind of performance art, rather than just one or two. So, I was especially excited to learn who will be honored this year: Mel Brooks, Bruce Springsteen, Robert De Niro, Grace Bumbry and Dave Brubeck. I can only imagine the hilarity that will surely ensue from Brooks' tribute (Nathan Lane and Matthew Broderick performing something from The Producers, please??), and one of the best parts of having a musician - Springsteen, in this case - recognized is that other incredible performers come together to cover their songs in what is almost always a tremendous rendition. I also would guess that some really cool arrangement of Brubeck's famed pieces will be created and performed, and I am also eager to see who will sing for Bumbry. An opera singer being honored reminds me of how I can almost directly attribute my love of opera with the Kennedy Center Honors performance (unfortunately can't remember offhand who the tribute was for or what year it was - late 1990's, I think) when a woman and man - each probably in their 20s - sang "O Soave Fanciulla" from La Boheme (which became one of if not my favorite opera songs and operas). At the time, I had never before seen someone under the age of probably 50 sing opera, and I had also just never really paid attention to it before - and I became quickly and completely enthralled, and remain so today. OK enough of a digression here - point is, I can't wait to see the broadcast of this year's Kennedy Center Honors in December - I'd set my DVR now if I could!

Woodstock... the Musical?

Yes indeed! Woodstock producer Michael Lang has confirmed that he is developing a musical about the concert of the century, involving elements from his recently published memoir "The Road to Woodstock" and focusing mainly on individuals who attended the concert and how they were affected by it. As of now, it's slated for Broadway's 2010-2011 season. Will be very interesting to see how this turns out - though with Lang behind it, one can hope it will be as organic and authentic as it should be.

In case there was a need for yet another reason to love Ben & Jerry's:

http://www.huffingtonpost.com/2009/09/01/hubby-hubby-ben-jerrys-sh_n_273872.html

Food & recipe posts to come...

... I just need to get the photos off my stubborn Blackberry first! Coming up soon:

*Whole wheat blueberry muffins (these are to die for - you'd never know they're actually healthy!)

*Lamb tagine with onions, olives and potatoes

*Goat cheese and spinach stuffed chicken with roasted vegetables

*Classic chocolate chip cookies

*Summer mixed-berry cake with lemon cream cheese frosting

High in the Sky

I watched Man on Wire last night, a documentary about famed wire-walker/artist Philippe Petit, and was pretty blown away. The film itself was extremely creatively done, with a combination of reenactments (which usually I find to be silly, but it seemed to work here), new interviews with Philippe and those close to him/his friends and those who worked with him, and a ton of original footage. There was a surprising element of suspense woven into the film - surprising because you know Philippe pulls off walking between the Towers and lives to tell the tale - and it just blows my mind that a human is capable of doing what Philippe did. He is also one of the most charismatic and unusual people I've seen - his creative and artistic energy, freeness (for lack of a better word) and outpourings combined with his unmatch physical abilities are just fascinating. This is a man truly undaunted with a passion and drive so deep it's almost tangible, and I found it especially interesting that while what he wanted is something most people would never fathom or consider, the reason he wanted to conquer it - and the emotional journey it took him on - is not so unfamiliar. The film received a great deal of well-deserved accolades - so I'm jumping on that bandwagon and highly recommending it as well!

For the Love of Food (what else is new)

I am a big fan of Nora Ephron, and am enjoying reading the influx of articles by/about her in the wake of press for Julie & Julia. I also adore (understatement!) Gourmet and really enjoyed this simple piece Ephron recently wrote for it, discussing what she ate over the course of a day or so this summer. She is just such a wonderful writer and an enviable foodie. Aside from her meal and snack descriptions and our shared love of seasonal fruit, I couldn't resist pulling this quote she ended the article with that 1) I'm sure I have said myself in similar words before, and 2) makes me wish even more that I could meet and have a meal with this woman:

"I don’t think any day is worth living without thinking about what you’re going to eat next at all times."

It's a little funny too because while I certainly know a lot of people who would whole-heartedly agree with this statement, it must sound so bizarre to someone who just doesn't care that much about or have a strong interest in food... and I can only imagine this to the extent that the mere notion of not feeling this way seems so foreign and beyond strange to me, so I'm guessing the same is true for people on the other side of the fence.

Julie & Julia

I was lucky enough to see a preview screening of Julie & Julia earlier this week, thanks to my savvy girlfriends (who are also bloggers: FrostBites and MyNYPlate), who scored free tickets. I'm a big fan of Nora Ephron and Amy Adams, and an even bigger fan of Meryl Streep - and, well, food - and the film did not disappoint. Ms. Streep literally IS Julia Child - what a performance... her emotional range and ability to really live her character is amazing, as always. It's also pretty brilliant how food is essentially the third main character in the movie - you totally get how it transformed the lives of the main characters, and how Julia Child in turn also transformed food and cooking for our culture. She was said to have had her 'culinary revelation' as a result of a meal in France of oysters and sole meunière, and what a wonderful scene that is in the movie - the feeling of this is conveyed completely. Aside from a great screenplay and wonderful performances, this is a really gorgeous film... can I please transport myself to Paris in the late 1940s/50s and train at Le Cordon Bleu too??

I'm tuning out the chatter of some food bloggers who are turning up their noses at this film - yes, Julie Powell (whose memoir inspired this film, and who is played by Ms. Adams) is one VERY lucky lady for obvious reasons here - but her real life persona aside (which, to be fair, I don't know much about as I haven't read her book and only have a sense based on interviews and other snippets I've read about her in the news or heard from friends), I rather enjoyed the character based on her and the way Ms. Adams/Ephron portrayed her. As someone who loves to cook and bake and finds the process of each to be extremely cathartic and thoroughly enjoyable - albeit frusturating at times - I liked watching this character move through a year of her life, working her way through friendships, work, her marriage and Julia Child's foremost cookbook. And, the Julia Child storyline was brilliant - in addition to Ms. Streep, Stanley Tucci was perfect as her adoring husband, as were other secondary characters in her life (namely Jane Lynch as Julia's sister). I almost wish the Julia Child portion of the film could have been expanded on to be its own full movie! So, enough gushing - go see this movie as soon as it comes out, and go either with a full stomach or make dinner reservations for afterward :)

Oh and as one last aside, this article in the NYTimes about food in films is pretty interesting - it jumps around a bit, but is a good read and left me adding another dream job to my list: movie food stylist!

Feelin' Green(markets)

I love, love, love greenmarkets anywhere and everywhere, and am thrilled to discover that Rockefeller Center has one (open Wednesdays, Thursdays and Fridays from 8am-6pm, July 23-Aug. 29). I have a feeling I'm a little late to the game on this one, but am psyched nonetheless because it is about 1 block from my office. I will definitely be browsing on my way home from work tonight!

Photo Credit: www.apartmenttherapy.com

Back after a month-long hiatus... new posts to come!

I'll be There - "Hair" Honors Michael Jackson

What a great tribute:

And the Oscar Goes to...

... one of, starting in 2010, ten nominees. Should be interesting to see how this impacts the competition!

En Pointe?

I'm a sucker for most things ballet-related - especially movies - and the prospect of this one sounds particularly interesting and a bit unusual!

The Age of Aquarius is Now

I don't think I could ever pick an absolute favorite Broadway show because I have too many.
But.
I saw "Hair" on Broadway last Sunday afternoon and was BLOWN away. I've always loved the soundtrack from the original cast, as well as other performances/concert versions that have been done in recent years, and grew up with my mother's love of the show, having seen the original production 40 years ago. I always got the import message "Hair" is about and conveys, and appreciated it for being really the first of it's kind - a timely/relevent, controversial (to some), rock and roll Broadway musical (not that that description even begins to capture what it truly is!), defining the era in which it was born. And while I thought I fully understood the greater meaning and feeling of this extremely unique musical- I 'get' it on a whole other level having seen what I did last weekend. A production that more than does the show itself justice. The story and the music are incredible, and the cast - or, the "Tribe," as they're very appropriately called - had talent and a connectedness on a level I don't think I've seen in an entire ensemble before. Wow wow wow. Their Tony Award for best musical revival was beyond deserved.
This interview with the two male leads in the show is worth watching. But even MORE worth watching is the show itself. Download their new cast recording on iTunes and go see the show (tip: orchestra and/or aisle seats are best, though views from the mezzanine are terrific too - tons of audience interaction)!!! And get me a ticket too so I can see it again!

Talkin' 'Bout My Generation

Smart move by Jimmy Fallon to have Zach Morris - I mean, Mark-Paul Gosselaar - on Late Night in true-to-form Saved by the Bell character. Awesome!

Fear Not, Blushers

As someone who blushes noticeably, this NYTimes article offers some unexpected positive reinforcement. Who knew?

GLEE

THIS.

Full Version of Don't Stop Believing from Glee! - The best video clips are here
I wasn't sure what to expect from FOX's new TV show "Glee" -- but the pilot totally sucked me in. Too bad they've pulled most video versions off the internet of the "Don't Stop Believing" performance from the end of the episode -- it was SO good. Can't wait for the series to officially begin in a few months (Aug. or Sept., supposedly). The musical talent is amazing!!

"You Don't Own Me..."

"First Wives Club," one of my favorite movies (how many times have I seen it, and still I can't turn it off whenever it's on TV??), is set to open as a musical on Broadway - dates are tba - after debuting this July in San Diego. The casting choices seem solid, though it's interesting there are no mega-names in the mix, seeing as the movie featured the ultimate trio of Goldie Hawn, Bette Midler and Diane Keaton, not to mention a stellar supporting cast. Surely that can't be beat, but hopefully the talent in the musical will do the film justice!

To the NINEs

The trailer for Rob Marshall's latest film - "Nine" (a musical, complete with an incredible cast including the nearly infallible Daniel Day-Lewis) - looks amazing. I absolutely cannot wait for this to come out!

Another One (Partially) Bites the Dust

Gourmet grocer and New York institution Balducci's is quietly closing the doors to many of its locations. Though a few outposts will remain, it's sad to see this food mecca falling by the wayside. It doesn't really come as a huge surprise to hear that the chain was hurting - while their made-to-order sandwiches (one of the best portobello and mozzarella on multi-grain sandwiches I've ever had!) and other delish items are superb, they are by no means cheap - so, given the recession and all, this news isn't exacly out of left field. Regardless, I think it's unfortunate - even moreso upon learning how Balducci's changed after being bought in 1999... perhaps the re-branding overhaul didn't work out for the best after all. As reported in the NYTimes by Cara Buckley:

"In the end, the markets bore little resemblance to the mom-and-pop fruit and
vegetable stand that Louis Balducci, an Italian immigrant, opened in 1946.
In 1972, he moved the shop to its culinarily groundbreaking Sixth Avenue site,
where he introduced many city dwellers to what were then considered exotic
foodstuffs like virgin olive oil and buffalo mozzarella. But some regulars said
Balducci’s lost its soul after Sutton Place Gourmet bought the store for $26.5
million in 1999. The company closed the flagship location four years later, and
then opened and rebranded other shops under the Balducci name."

If only Balducci's could make a sort of grand return to its roots, perhaps the remaining stores can indeed flourish. Maybe they could even break the mold and prove that "gourmet" doesn't have to always break the bank (wishful thinking?).

Viva Las Top Chef

Though Bravo isn't making the official announcement until June (and won't confirm or deny anything until then either), rumor has it that the next season of "Top Chef" will be in Las Vegas. With the tremendous restaurant scene that has blossomed and flourished in Vegas over the last decade or so, having been completely transformed from what it once was, it could make for interesting competition turf.

A New York Diet to Envy

I love NYMag's "The New York Diet" feature, in which (usually) noteable people from various professions document what they eat during one week. It can even be a fun and different way to get some good restaurant recommendations. Sometimes they end up being disappointingly bland, or appear to have been fibbed here and there - but for each of those, there is a fun and interesting one to read. The most recent piece by Gourmet editor-in-chief Ruth Reichl (who also has a new memoir out that is on my to-read list) just might be the best one I've read so far - it's almost even better than what I'd expect from a top food editor - honest, knowledgable, diverse and frankly sounds completely delectable. I know I wouldn't mind trading places with her for a week (or more?!)!

A Street Cart Named Desirable

New Yorkers who won this contest were the lucky recipients of an email today informing them where chef David Chang would be preparing a meal for them via a street cart - and NYMag leaked the location: it's at Lafayette and Houston. But, a password is needed to be served, so needless to say I won't be making the trip downtown. Jealous of the contest winners!!

Don't Forget Where You Came From

The episode of SNL that aired on 4/11/2009 was one of the funniest from start to finish that I've seen in a long time. My initial skepticism about Zac Efron hosting was immediately quashed - he was fantastic and proved to me much more talented than I'd previously thought.
Below is one of the best skits form the episode. Fred Armisen takes crazy to a whole new level, and I dare you to not approach pee-your-pants laughter territory when watching it!

Nice View

There are innumerable covetable living spaces in Manhattan (hello brownstone in the West Village), but the ones recently shown to me recently in an old issue of NYMag just might top all others I've seen. You have to see for yourself because I don't even know where to start (the private rooftop gardens? the kitchen with windows for walls? the home office? did I mention the gardens?) Just look at the slideshow. Aaamazing.

Photo credit: Gregory Goode

TGIF

NBC had a great line-up last night with 2 new episodes of "The Office," the debut of Amy Poehler's new show "Parks & Recreation" (which I found to be pretty funny), and a hilarious new episode of "30 Rock." Had to post this clip from "The Office" as it pretty much became an instantaneous favorite. Dwight and Andy, now self-proclaimed BFFs, still have a little frenemy-ness in their friendship as they try and out-do each other on their respective instruments to impress the new receptionist... until they get so caught up in their music, forget about the girl and their competitiveness and just rock out. Maybe they really aren't nemeses anymore? Either way - an instant classic!

A Contest Worth Entering!

The chance to win a meal prepared by chef David Chang? Yes, please - New Yorkers, click here to enter!

Mushroom, Asparagus and Pea Risotto

Overly dramatic cautions along the lines of "don't stop stirring and never step away or it will burn and be ruined" made me dismiss risotto as something feasible to make well for a long time, but I recently decided to just give it a go. And, I'm happy to say I did because not only was the cooking process rather fun and not all that difficult (yes, stirring constantly is necessary), the end result was divine and totally worth the process. Risottos, for the most part, have the stigma of being so complex while delivering a mouth-watering final product - making it ultimately a great and impressive dish to create and serve. I looked at some recipes in a few cookbooks before deciding on one of Giada De Laurentiis' from her wonderful "Everyday Italian" to use as my base.

Ingredients:
1 1/2 c Arborio rice
8 oz white mushrooms, finely chopped
5 oz mini portobello mushrooms, finely chopped
.5 oz dried porcini mushrooms
5 3/4 c low-sodium chicken broth
1 large onion, finely chopped
2 garlic cloves, minced
4 tbsp unsalted butter
2/3 c dry white wine
2/3 c Parmesan cheese, grated
1 c frozen peas, thawed
10 asparagus stalks, chopped into 1/2 inch pieces

Pour the chicken broth into a sauce pan/pot, bring to a simmer and drop in the dried porcini mushrooms. Cover and leave on a low simmer for about 5 minutes; after, use a slotted spoon to remove the mushrooms and place them in a separate dish to cool. Once cool enough to handle, dice the porcinis. Keep the broth warm on a very low heat, covered. In a separate large saucepan, melt the butter over medium heat and add the onions - cook until translucent and soft, about 10 min., stirring frequently. Add a pinch of salt (optional) and a few grinds of pepper. Then, add all of the mushrooms, the garlic and the asparagus. Cook for about 8 minutes. Stir in the rice, combine the mixture thoroughly in the pot, and add the wine. Stir and cook until the wine is absorbed - about 5 minutes. Add 1 cup of hot broth and simmer (med-low) for about 5 minutes, stirring often until the liquid is absorbed. Keep repeating this (adding a cup or so of broth after the previous is absorbed) every 5-8 minutes, stirring regularly, until all the broth has been used - about 25-30 min total. When the rice is cooked and the liquid is absorbed - the texture will be very creamy - mix in the peas, the Parmesan and a few more grinds of pepper. Serve immediately.

While yes, there is some butter and Parmesan in the mix, remember that both of these ingredients are spread out over the 4-6 servings you get from the recipe - and I couldn't believe just how creamy and rich-tasting (and in texture) the outcome was - just delicious and so flavorful. The broth being infused with mushrooms from simmering the porcinis in it initially really gives the dish an extra boost. I can't wait to cook this - and other variations on it/ a different kind of risotto - soon!

8 Years Old, and Dressed to the Nines

"Mad Men" creator Matthew Weiner and his architect wife Linda Brettler have an 8-year-old son, Arlo, who is already making headlines for himself. I think he sounds awesome and eccentric, and props to parents who embrace and encourage such instincts and interests in their children. You can't underestimate the kind of ingenuity, confidence and true sense-of-self that can be fostered by not stifling a kid's innate creativity! Also, I just have to add that the mention in the article of an almost-3-year-old Arlo asking for a top hat for his birthday actually sounds extremely familiar (...ehem, member of my family, you know who you are!) :).

Welcome Back Birdie!

The Roundabout Theater Company is reviving "Bye Bye Birdie" this fall on Broadway for the first time, and some preliminary casting news was recently released. Nina Gershon is set to portray Rosie and John Stamos will play Albert - no small shoes to fill in either case, as each of these roles were famously originated on Broadway by the equally infallible (in musicals, at least!) Chita Rivera and Dick Van Dyke, respectively. Additionally, Bill Irwin will play the role of Kim's father - can he live up to the character Paul Lynde created? - and Jayne Houdyshell will appear as Albert's mother. It will be especially interesting to see who is chosen to play Kim and Birdie, among other great characters as well - I'm wondering if we'll see more familiar faces in the mix or if newcomers will get some main roles too. The only stage version I've seen, aside from a high school production, was years ago at the Schubert in New Haven with Tommy Tune playing Albert, and it was fantastically fun. I am definitely excited to see this production - might have to rent the 1963 movie version with Ann Margaret again soon too!

Topshop NYC

UK retailer Topshop has at last opened the doors to their new NYC location today - and I'd say that I'm as excited about this as any other fashion-loving New Yorker, except I will not be one of the many opting to brave the crowd to check it out today... the line to get in has been reportedly (and not surprisingly) ridiculous. A nice offering on their website to promote the opening is free shipping on all orders through April 9th - and needless to say, I will be browsing virtually before doing so in person!


Photo credit: Nitrolicious.com

If a Tree Grew in Brooklyn...

can a vegetable grow in a Manhattan apartment? Turns out, yes. Being that I live in a NYC apartment with no yard or balcony, my dream of having a garden has been unsurprisingly put on hold. But recently, I came across this, which really piqued my interest - as it is in fact possible to grow vegetables indoors (and no, a greenhouse is not necessary). While this of course isn't groundbreaking or brand new information, and it's probably safe to assume that indoor conditions would have to be as ideal as can be to grow something worth eating, it sounds much more do-able than I would have thought. With space and light still being probably the biggest factors (and for me, there's also the matter of our cat!), I'm not sure I'd be able to do it just yet - am definitely going to look into it further. And even if not now, it's at least good to know that you ostensibly don't have to wait until you have sufficient outdoor space to get your grow on - though, of course, that will be the ultimate!

Fruit for All

Dried fruit as a snack is nay-sayed by some who think it's too calorie/sugar dense, but when there isn't any added sugar and it's of good quality, in moderation it can be a perfectly healthy sweet tooth fix and energy boost - and many varieties (especially berries) provide a solid dose of antioxidants. SweetEnergy.com is my favorite place to get such healthful, unprocessed dried fruit in bulk - it's great to snack on or bake with. I especially love the dried, diced apricots - which I can rarely find anywhere else - and the various dried berries (especially the tart Michigan cherries and cranberries only sweetened with apple juice and no sugar). Yum!

Childhood Flashback

Beverly Cleary's Ramona Quimby books were childhood favorites of mine, and I just learned that a movie version - "Ramona and Beezus" - is set to begin production soon. Seems a little silly for me to write about, as the books and certainly the movie are geared toward such a young audience, but I am a little curious to see what this screen interpretation will look like and what decade it will be set in (when the stories in the books took place or present-day today?). It does looks to be pretty well cast. As is always the case when good books (especially classics or ones so widely beloved, such as Cleary's) are turned into films, I can only hope that the movie does it justice and, in this case, makes more kids want to read these books!

The Age of Aquarius Returns

I was really happy to see that the new revival of Hair on Broadway, which officially opened last night, got a great review in the NYTimes by the not-always-easy-to-please Ben Brantley. Given what the show is about, I thought this was a particularly telling sentiment from Brantley:

"The kids of 'Hair' are cuddly, sweet, madcap and ecstatic. They’re also angry, hostile, confused and scared as hell — and not just of the Vietnam War, which threatens to devour the male members of their tribe. They’re frightened of how the future is going to change them and of not knowing what comes next. Acting out the lives of the adults they disdain ... becomes a cathartic ritual."

"Hair" seems to be one of the shows in which a revival must, in order to be successful, truly evoke the energy, emotion and everything & all that the original production embodied (whereas some other plays/musicals are wonderfully revived in an interpretation very different from the original)... and, it sounds like this one does the original sound justice. This is definitely on my list of shows to see!

Photo credit: Sara Krulwich/The New York Times

Bill, Sookie & Co. are (Almost) Back!

I'm inclined to put HBO's "True Blood" under the 'guilty pleasure' category, what with all the vampires and campiness, but it really is a legitimately great show. So entertaining. And, having been off the air since its successful first season ended in September 2008, I was so enthused to just find out that it is set to finally return for a second season on 6/14/09!

Good Old (literally) New York

New York City has such a rich and interesting history, and it sometimes blows my mind to consider how the Manhattan we know today is so vastly different than it was - on the scheme of things - really not all that long ago. It makes the earliest visual evidence of New York's past even more fascinating, and one such photograph - or, daguerreotype - was auctioned off by Sotheby's today. Presumed to have been taken in the 1840s, the image could easily be mistaken for, well, anywhere but Manhattan, what with the sprawling landscape and all:This 'country house' resided on what is now Broadway on the Upper West Side. The (anonymous) winning bid for the 4 x 5 1/4 in. image? $62,500!

Photo credit: Sotheby's

"Outstanding" Indeed

Described as a "roving culinary adventure - literally a restaurant without walls," Outstanding in the Field is one of the coolest things I've recently read about. Each dining experience they put together consists of a tour of the location (i.e., a farm, garden, etc.) where some of what is to be eaten is grown/produced, followed by a meal at a long, beautiful table that is usually outdoors - so diners are eating almost literally amidst where some of the food came from. Guests include paying patrons (reservations are open to everyone), farmers, producers and a variety of other culinareans. And, a local, celebrated chef puts the meal together - consisting mostly, if not completely, of local ingredients. It sounds like a truly unique and special way to celebrate wholesome, fresh food from whatever area a particular dinner is taking place in!

The catch is the cost per diner: a hefty $200 per person. So, needless to say, I regretably won't be partaking in one of these dinners in the near future (though the ones taking place in New York this August look especially amazing!) - but hopefully someday!

Photo credit: Andrea Wyner

"Ratatouille" a la Moi

I was grocery shopping for dinner the other night - wanting to make a healthy, easy and inexpensive pasta dish - and the end result was something I think will now be a weekly or bi-weekly staple. I went first to produce and bought what looked the best (variations are certainly possible though for this recipe - I think whatever veggies are the most fresh would work well!), along with a few other simple ingredients:

1 large sweet onion
1 green pepper
1 container of mini portobello mushrooms
1 bag baby spinach
1 green zucchini
1 yellow squash/zucchini
1 box whole wheat pasta
28-oz can San Marzano crushed tomatoes
Dorot garlic and basil (2 cubes of each - or 2 garlic cloves and fresh or dried basil to taste)
salt & pepper
grated parmesean (to taste, for serving)
olive oil

Wash and chop up all the vegetables (leaving the pieces a little larger than if diced, and slicing the zucchini and squash thin). In a saucepan over med-high heat, add a tablespoon or two of olive oil, the garlic and the basil. After about 1 minute, add the onions and pepper. Stirring frequently, cook for about 3 minutes and then add the remaining fresh vegetables minus the spinach. After cooking for another 5 minutes or so, add the spinach and continue to move the mixture around and add a little more olive oil if needed. Once the spinach has wilted, add the can of crushed tomatoes, a dash of salt and a few grinds of fresh pepper. Bring the sauce to a boil and then reduce the heat to a simmer - and let it simmer for at least 20 minutes. Meanwhile, cook the whole wheat pasta al dente in a seperate pot, drain completely and then either add it directly to the sauce or keep the two seperate and serve the pasta with sauce poured over it in individual dishes, topped with the parmesean. Healthy, filling, inexpensive and easy - and the leftovers taste just as good as the night before!

Woody Allen

A near-perfect filmmaker and writer in my eyes (in terms of his craft... not getting into his personal life here!), Woody Allen's brilliance and humor totally got me again in his latest piece for The New Yorker: "Tails of Manhattan." And the whole lobster motif is such a great little throwback to the ever-classic scene from one of his/the greatest movies ever, "Annie Hall":

His next film "Whatever Works" is due out later this year, and I can't wait to see it. Love the uber-talented yet not-so-obvious casting choices - Larry David, Patricia Clarkson, Kristin Johnson, Evan Rachel Wood, etc... even John Gallagher, Jr., who blazed on Broadway as a lead in the original cast of "Spring Awakening," a part for which he won a Tony (and I always find it a bit interesting to see who makes what kind of transition from the stage to the screen).

Gummies (and beyond) Galore

As so many industries/businesses are being negatively effected by the hurting economy, the NYTimes pointed out that one area currently flourishing is that of candy. Combine the low cost of sweet treats, the increased desire (and willingness to placate that desire) for a comforting sugar fix in times of lower morale, and the cutting back on other more expensive indulgences -- and it's pretty easy to understand why the candy business is indeed booming... though I've never been one to wait for dire times to give into my insane sweet tooth! So, why not jump on the bandwagon and check out your neighborhood candy shop (on the more expensive side- sort of the antithesis of the point here, but whatever- is the great Dylan's Candy Bar, but in times like these Economy Candy is probably the #1 choice!)!

Photo Credit: moosejawcoop.com

A Twist on Jamie Oliver (some birthday food, part II)

After I offered to cook a (hopefully) yummy dinner for my boyfriend's birthday, the main dish was of course one of his choice - and he selected "awesome spinach and ricotta cannelonni" from Jamie Oliver's fantastic cookbook (though all of his cookbooks are fantastic!) "Jamie's Dinners." I tweaked it ever so slightly, but it still seemed to come out quite well. The biggest difference in my version, fundamental as it was, came with using large shells instead of cannelloni (I shopped at Whole Foods for ingredients shortly before cooking and the only large stuffable pasta they had were shells). I think it worked though because the stuffing was still contained inside a pasta, and no taste was lost.

My ingredient list:
2 bags of baby spinach (about 8 cups)
a container of fresh basil (enough for about a handful), chopped
olive oil
light butter
fresh mozzarella - about 7 oz, diced (got some made locally that was amazing!)
14-16oz container part-skim ricotta
Approx. 3 cups grated parmesean
28 oz crushed tomatoes
1 small can tomato paste
2 crushed garlic cloves
A dash or two of dried nutmeg
A handful of fresh oregano, chopped
A pinch of salt
Freshly ground pepper to taste (I like lots!)
8 oz creme fraiche
3 anchovies, finely chopped
1 box of large pasta shells - cooked al dente, drained, and cooled enough to handle

Preheat the oven to 350 degrees F. In a large sauce pan over med-high heat, drizzle some olive oil (1/2 tbsp or so; you can add more if/as you need it) and about a tablespoon of butter. When the butter starts to melt, add one clove of garlic and sprinkle in a few shakes of nutmeg. Give it a minute or two and then start adding in spinach by the handful - fill the pan a keep stirring/turning the spinach over to help it cook down, and as it wilts keep adding more until you've used all of it. Cook until spinach is thoroughly wilted (about 5 min.) and then transfer to a bowl to cool - once it has cooled, drain and save the liquid, finely chop the spinach and then recombine it with the liquid (note: I followed Jamie's instructions of cooking and then chopping the spinach - but it'd probably work to chop it pre-cooking just as well - or to shred the cooked spinach in a food processor). Add a bit more olive oil to the pan and the rest of the garlic, and after about a minute add the basil, the can of crushed tomatoes and 14 oz of water by filling the tomato can halfway - or, if you use two 14-oz cans, just fill one of those up completely (note: once I added the water, the mixture became a little too thin - probably because of the kind of tomatoes I used - so I then added a few tablespoons of tomato paste to thicken it up). Bring to a boil and then reduce the heat to a simmer and add a pinch of salt and a few grinds of pepper. Simmer for about 10-15 minutes, until it thickens up a bit (it will still be thinner than some traditional tomato sauces).

Add the ricotta and 3/4-1 cup of parmesean to the spinach and combine thoroughly. Pour the tomato sauce into a baking pan. Stuff the cooked pasta shells with the spinach mixture and line them up in single-layer rows in the pan over the sauce (the sauce will come up a bit around the pasta). In a bowl, mix the creme fraiche, 1-1 1/2 cups of parmesean and the anchovies and add in a little water until the sauce is easy to drizzle with a spoon (it will be thick). Spoon desired amount over the shells, and sprinkle the fresh mozzarella over the entire pan and any remaining parmesean (to taste). Bake uncovered for about 25 minutes, or until the top is golden and bubbling. When done, remove it from the oven and let it sit for a couple of minutes before cutting in, and serve with a salad and slices of crusty fresh bread.





Okay so this picture may not paint the most mouth-watering portrait, but it was delicious!

Boqueria (some birthday food, part I)

I wanted to 'give' my boyfriend two great meals in celebration of his recent birthday, one of which was out at a restaurant and the other was a home-cooked meal of his choice. For our dining out, we went to Boqueria for paella - and it did not disappoint (we actually ate there a little over a year ago, and I'm happy to say this trip to the restaurant was even better). The appetizers we shared were appropriately portioned (i.e., not dauntingly big) and delicious - lentejas trufadas (described on the menu as "truffled puy lentils, poached free range egg, serrano ham crisp"), and a lovely small cheese plate of rosemary manchego and monte enebro goat cheese. The main course of "paella valenciana" came in a rather large pan, brimming with bomba rice, two large prawns, mussels, clams, cockles, chorizo and chicken. The seasoning was perfect, the seafood fresh and the chorizo gave it all a nice little kick. Along with a great light and crisp rose wine, we shared a glass of the white sangria which was just so refreshing. We were too full to order dessert or even finish the paella, but it was certainly a most contented full feeling after such a good meal. Though diners at this eatery who are stuck sitting on the high chairs instead of the bench/booth side are at a slight disadvantage in terms of comfort while eating, the buzzing atmosphere, attentive service and memorable dishes make this a restaurant I highly recommend!

ChewOnThis.com

ChewOnThis makes and sells these cool culinary wheels that could be worth a purchase. One details 40 herbs with info on how to best use each, and another showcases locally grown produce around the NYC area (including the best time of year to buy each, availability, etc.). I can't help but be a fan of anything that encourages such fresh and clean eating, and while it's easy (and usually smart) to write off superfluous purchases amidst this recession, these hardly break the bank and might be a worthwhile investment!

Wise Words

A quote by Iris Murdoch I recently read and just love:

"Every meal should be a treat and one ought to bless every day which brings with it a good digestion and the precious gift of hunger."

Makin' Whoopie?

Cupcakes have been the dessert that's taken over by storm in the past few years, and now the NYTimes is reporting on another confectionary uprising: the whoopie pie. It's been around forever and as of late has been popping up in a steadily increasing number of bakeries, restaurants and grocery stores in both its original form and in a wide range of varieties. The article also offers some history on the whoopie pie, which has particularly strong ties to both Pennsylvania and Maine:

"Food historians believe whoopie pies originated in Pennsylvania, where they
were baked by Amish women and put in farmers’ lunchboxes. Tired from a morning’s work, the farmers purportedly would shout 'Whoopie!' if they discovered one of
the desserts in their lunch pails..."

A pretty cheesy anecdote, but it's nonetheless always interesting to learn about the origins of a provision. Delectable? Yes. Popular? Sure... but enough so to challenge the thus-far dominant cupcake? I'm doubtful, but we shall see.

LOST

LOST returns tonight, following a two-week hiatus, and it looks to be another great episode that will hopefully fill in some of the seemingly endless blanks. Jeff 'Doc' Jensen at Entertainment Weekly has a pretty involved column (pre- and post- each new episode) that is definitely worth for followers of the show!

It's All Greek to Me

The title of Frank Bruni's NYTimes review of Kefi sold me off the bat (due to my love of both foods mentioned): "Feta and Olives for the Masses." Restauranteurs Michael Psilakis and Donatella Arpaia, chef and co-owners respectively, have wowed me with their other two eateries - Anthos and Mia Dona - and I find that any weaknesses Bruni points out in his review of Kefi are pretty easily dismissable, at least for me; the strengths seem to be much more significant. "Vibrant tzatziki and creamy taramosalata" that are "several notches above what you'd get in similarly priced Greek restaurants," another standout appetizer of "a warm potato salad" that "is a real textural triumph, the fat, soft fingerlings contrasting with thin, crisp green beans. And the measures of feta and olive in the salad don’t tip into salty excess"... yes, please! And to boot, prices fall in the very reasonable range. Must try!

Movin' on Up... to the West Side

Photographer Mark Seliger created this spread for Vanity Fair inspired by the film version of "West Side Story," using some familiar faces including Jennifer Lopez, Rodrigo Santoro and Camilla Belle. I think the photos are pretty gorgeous, though I'm sort of biased because of how much I love "West Side Story" (and can't wait to see the new Broadway revival!).

Photo credit: Mark Seliger

Sia

Sia performed her beautiful "Soon We'll Be Found" on David Letterman back in November - a must-watch/listen if you didn't catch it previously!

Her voice is incredible, and I love the creativity in her performance - the set, the sign language, her painted hands, etc. An amazing performance that the host clearly appreciated as well, and you can tell that Sia was happy with it too (as well she should be)! She is such a unique talent, wow.

Maira Kalman

Maira Kalman is arguably one of the most unique and ridiculously talented artists today. I love how her work stretches across mediums, and whether looking at one of her paintings or reading her commentary, I am always equally awed and moved. Her pictures and words alike capture a pure and honest simplicity that is indeed a rareity. As such, I was extremely excited to discover that she has returned to blogging on the NYTimes with "And the Pursuit of Happiness," a welcomed follow-up to her previous work there, "The Principles of Uncertainty" (which was turned into a book). I adored her children's books as much growing up as I do now - so I hesitate to label them in the "children" category because they are totally trans-generational - and I can't say enough about her updated edition of Strunk & White's classic "Elements of Style." Her work is shown at the Julie Saul Gallery in Chelsea (NYC), and though I'm not sure if any of her pieces are on permanent display, she is part of a current exhibit there called "Windows and Mirrors" that I am definitely going to check out!

Photo/image credits: Maira Kalman

Just Dance

I am so disappointed I didn't find out about this until this weekend (when it was too late and the event was already entirely sold out!). Long-time ABT principal dancer and recent Dean of the School of Dance at the University of North Carolina School of the Arts Ethan Stiefel is sharing his visions about dance, along with a performance by his students, at the Guggenheim last night and tonight. I'm jealous of those able to be in attendance! In related news, also worth reading is the NYTimes profile of Stiefel from this weekend.

Slow Food for All

I love love love Alice Waters and what she stands for when it comes to food. 60 Minutes featured her in a fantastic segment last night:

I will say that I wasn't terribly keen on interview Lesley Stahl's tone and line of questioning the whole time, but regardless, Ms. Waters of course shone through. I love this quote:

"I feel that good food should be a right and not a privilege and it needs to be
without pesticides and herbicides. And everybody deserves this food. And that's
not elitist."

Agreed. While great strides certainly must be taken to make such foods readily (and not too expensively) available to the majority of the population, it does seem both possible and much-needed. And granted, too, that Ms. Waters lives in California, which provides a climate more suitable to year-round gardening, there are ways to bring pure, fresh produce to local markets and groceries around the country in areas too devoid of such provisions.
I already have dreams of having a big garden someday- even a farm, when dreaming big- and she really just inspires me so much. From her Edible Schoolyard and urban gardening programs (I love her term "edible landscape") she is active in implementing, to her restaurant, cookbooks (especially "The Art of Simple Food"), and more-- Ms. Waters' philosophies on and efforts around wholesome, organic and local food as a chef, a pioneer and a philanthropist are tremendously laudable (a vast understatement!) and something from which we can all learn and aspire to.

BBQ-fest, NYC

Barbeque lovers, rejoice: the Big Apple BBQ returns to NYC this summer on June 13th & 14th In Madison Square Park. The event is free, featuring music, seminars, cooking demonstrations, and (of course) the best barbeque around (including main dishes, sides, desserts, and beverages)! Especially cool: the "pitmasters" set to provide the provisions are the best from around the nation, so you can bank on this really truly being the best bbq out there.

Grey Gardens

HBO is set to premier it's feature film "Grey Gardens" on April 18th, and based on this just-released promo, it looks great. With Drew Barrymore and Jessica Lang as the Edies and Jean Tripplethorn as Jackie O, the movie looks like it was extremely well-cast. Can't really judge until I see it, but I have high hopes and am excited for it to come out!

Positive Progress

THIS is so fantastic. Props and thank you, Mr. President.

Blast Off

Space Shuttle Discovery launches tonight from Cape Canaveral-- and if the sky clears, even New Yorkers are supposed to be able to spot it. The Hayden Planetarium blog instructs viewers in the Mid-Atlantic to "concentrate your gaze low toward the south or south-southeast about 6 to 8 minutes after launch. Of course, as the shuttle gets closer, its azimuth very quickly swings over to the southeast, where in most cases, the point of maximum altitude occurs. I suspect most people will be scanning the horizon from south-southeast in the final couple of minutes of powered ascent . . . if so, you shouldn't miss out on sighting Discovery." The launch is set for 9:20pm EST, so if the sky is clear I will most definitely be on my roof hoping to catch a climpse!

**UPDATE: The launch has been cancelled or possibly postponed due to a fuel tank leak, and may be rescheduled for tomorrow. We'll see!

Super Salmon

Salmon has always been one of my favorite kinds of fish (though there aren't many I dislike); it's so easy to cook, insanely healthy, and can be dressed up with any number of marinades or spices to give some variety.

This is a great topping that can be slathered over de-boned fillets (put it on before baking or when it's close to being done-- whatever your preference, as it works well both ways):

1 c plain, non-fat yogurt

1/2 low-fat sour cream

1/4 c shredded cucumber (peel it first and then drain excess liquid after shredding, or absorb it with a paper towel)

juice of 1/2 a lemon

a dash or two of dried dill

1/2-1 tsp crushed garlic (to taste)

a few grinds of fresh pepper

Combine all ingredients in a small bowl and mix well. It can be good to let it sit a few minutes so the garlic, lemon and dill flavors really infuse. The amounts of all ingredients can be played around with a bit based on your own taste buds; I usually kind of wing it! Serve over your favorite cous cous with a salad on the side-- delish.

Another great salmon recipe comes from Epicurious- Crunchy Wasabi Salmon0 and it comes out equally well if made in the oven or on the grill.

3/4 c wasabi peas (about 3 oz)

4 (8-oz) salmon fillets with skin (each about 1 in to 1 1/4 in thick)

1 tbsp finely grated lime peel

2 tablespoons olive oil, divided

6 cups thinly sliced red cabbage (about 1/2 large head)
1 (8-ounce) package trimmed sugar snap peas
2 tablespoons fresh lime juice
Lime wedges

1) Preheat oven to 400°F
2) Blend wasabi peas in processor until ground but with some coarsely crushed pieces.
3) Lightly oil rimmed baking sheet and arrange salmon fillets, skin side down, on it
4) Sprinkle fish with salt and press ground wasabi peas onto tops of salmon fillets, covering tops completely
5) Sprinkle grated lime peel over salmon; drizzle with 1 tablespoon oil.
6) Roast salmon just until opaque in center, about 10 min.
7) Meanwhile, heat remaining 1 tablespoon oil in large nonstick skillet over medium-high heat and add cabbage and sugar snap peas; sauté until vegetables are crisp-tender, about 5 min., and season to taste with salt and pepper

Not only is this an easy and healthful dinner, the colors make it look really beautiful when plated!

Photo credit: Brian Leatart

Gluttony at its Finest?

This is Why You're Fat is equal parts funny and disgusting-- people from all over submit photos to this blog of the most unhealthy food concoctions imaginable. And it's kind of like rubber-necking, in that once you start looking at the pictures on the site, you won't be able to stop (just when you think you've seen the greasiest, most over-the-top dish, the next one is even worse... or better? I don't even know). I'm all for indulgence, but this just takes it to a whole other level! Somewhat surprisingly, there has been a bit of backlash against the site by some people who think it makes light of the very, very serious obesity epidemic in our country-- and while I agree that the obesity problem should be of the utmost concern, I don't find this website offensive in that realm. Ever watch "Diners, Drive-ins and Dives" on the Food Network? This is Why You're Fat almost resembles some of the things host Guy Fieri tastes on that show-- except, like, on steroids.

A Lady to Love

This Q&A with screen legend Lauren Bacall in the Houston Chronicle is well worth a read. Though brief, it touches on her two famous marriages, the longevity of her career, her outlook on films and actors today, and more... with some great sound bites in the mix, thanks her intelligence, self-depricating wit and wonderfully sassy sense of humor. I love her feminist take on things, and was happy to find that I agree with her completely on who some of today's most talented actors are, among other things!

RueLaLa

RueLaLa is an awesomely fabulous online shopping source. As a member for free, you receive email alerts when "stores" of your choice are available (and each is open for I believe 2 days at a time)- each "store" is a different brand/designer"- and you simply view the items for sale (i.e., clothes, accessories, home goods) and buy as desired, same as you would on any other online store. All items are steeply discounted and tend to sell quickly, so the best selection is naturally found earlier on.
You have to be invited by a current member to join the site though, so email me if you want in!

Deals & Steals

I love shopping online for many reasons-- a big one (especially in this economy) being the fact that when doing so, I almost never pay full price. I scour the internet and emails from retailers I may have received for any still-valid coupon/promo codes, usually resulting in finding one or two that give me some sort of discount. It might not always seem like much, especially if the cost of purchase isn't terribly high to begin with, but it's of course always worth it. Having done this so many times, there are a few sites/resources that have become the go-to places I check first for great deals, and I'll share them with you on this blog.

Serenity Now!

How great is this: The 4 main cast members of "Seinfeld" will reunite onscreen together for the first time since the end of their hit sitcom in a multiple-episode story arc on "Curb Your Enthusiasm" this fall. How could anything but ultimate hilarity ensue??!

GoodReads

Aptly named website GoodReads is a must for all lit-lovers.

Book S(h)elves

I take pride and find fulfillment in the wide range of books I read. For every nineteenth-century, foreign, heavy-lit book is a read-in-an-afternoon, lighter piece that's just as enjoyable, if in a different way-- I find that each and every kind of book serves its own purpose in terms of what I get out of it, how I feel/think when reading it and once I've finished, etc. And I think my bookshelves have always reflected this-- so I found this Washington Post piece to be particularly interesting.
The books you grow to read and like out of your own accord of course are influenced in various ways-- by your parents and family perhaps most when you're little, by school, by your friends and peers, by reviews, and so on. As such, I attribute much of my appreciation of a broad spectrum of genres/books to the aforementioned influences, though being an English major in college did also open my eyes to some more specific genres and authors I may have not otherwise focused so intensely on. But before I digress too much, back to the WashPo article-- here, it is explained that the best-selling titles on college campuses and college bookstores of late are those of the "Twilight" series or books by/about President Obama (can't argue with that one!). Now, I have nothing against vampires ("True Blood" FTW!) and can't really comment on the "Twilight" books as I have yet to read any myself, but I too am dismayed to think about the incredible literature out there that coming-of-agers are evidently missing out on.
I find myself nodding in agreement to this post on Jezebel also written in response to the WashPo article. To quote the writer (identified as Intern Katy):

"Could it be that there just hasn't been a great novel that speaks to our generation in the way that Hemingway and Kerouac once spoke to theirs? I certainly hope that this is the case, because if it turns out that Tucker Max is the true voice of America's youth, then we might as well give up and wait for the coming apocalypse."

I think authors who were so influential in touching generations before mine- Hemingway, Kerouac, Fitzgerald, etc.- were such profound and agile writers that their words and themes are still impactful and deeply moving. Yes, they were groundbreaking in part because they basically created new styles and genres, but to think that they hold any less worth or value today than in decades before is practically sacreligious!

Muffin Top

Deliciousness aside, muffins have a pretty bad rap for being any combination of high-cal, high-fat and/or high-carb. But a rare find in a fave grocery store or a make-it-yourself version can serve as a highly satisfying breakfast or snack, and a rather nutritious one to boot.
Trader Joe's makes a great high protein, low fat Banana Chocolate Chip muffins.
Here are two muffin recipes I've made recently-- the first was adapted from a few random recipes I found online, and the second is a tweaked rention of Nigella Lawson's Banana Butterscotch Muffins (from her Express cookbook-- which I highly recommend!).

Whole Wheat Pumpkin Muffins
2 c whole wheat flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt (optional)
1 1/2 tsp cinnamon
1 tsp ground nutmeg
1/2 tsp ground cloves
1/2 tsp ground ginger
1 tbsp honey
1 tbsp molasses
1 egg
1 egg white
1/2 water
1 can pumpkin
nonstick cooking spray

1) Preheat oven to 375 degrees
2) Double sift all dry ingredients together into a bowl
3) In a separate bowl, whisk the wet ingredients together
4) Add dry mix to wet and stir (until fully combined-- i.e., you don't see the dry ingredients anymore)-- but don't over mix
5) Spray muffin tray with nonstick spray and spread the batter evenly into each cup
6) Bake for approximately 18 minutes

- - - - - - - -

Banana Chocolate Chip Muffins**

3 very ripe bananas (1 1/4 c)

1 2/3 c flour (I use 1 c whole wheat and 2/3 c white, or use white whole wheat for the full amount)

1/2 c sugar (I used a bit less)

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt (optional)

1 c dark chocolate chips

1) Preheat oven to 400°F, and put cupcake liners in a standard 12-cupcake/muffin tray

2) Sift flour, sugar, baking powder, baking soda, and salt in a large mixing bowl

3) Whisk oil and eggs together, then pour into dry ingredients and stir with a wooden spoon until combined

4) Add mashed up bananas and mix thoroughly, then stir in the chips

5) Spoon batter into the cups (using an ice cream scoop or metal spoon with cooking spray helps) 6) Bake for 20 minutes, then cool muffins on a rack

**Recipe adapted from Nigella Lawson's "Nigella Express"

An EAS Winner

I tend to steer clear of gimmicky diet foods-- it's no secret that most are filled with more crap you don't need vs. what you do. Not to mention the fact that such products usually taste horrid. Alas, here is one exception to the (my?) rule: EAS Advantedge Carb Control Drink. I cringe at the "carb control" because it makes me think of the Atkins diet, which I have zero tolerance for, but I digress. I came across a package of this product by chance at a Food Emporium and glanced at the nutrition label, only to be pleasantly surprised at what I found-- enough so to give it a try. At 11 oz, it has only 100-110 calories with 3g of fat (0 saturated or trans), 4g carbs (2g fiber and 0 sugar), and a hefty 17g protein. The sodium could be lower, at 280g, but I don't eat a ton of salt so it wasn't of concern to me. Also on the list of good things are a solid dose of potassium, tons of vitamins, and the fact that the one artificial sweetener present- sucralose- is only there in trace amounts (it's the third to last ingredient listed). So many 'supplement' foods are insanely processed and have a list of ingredients that goes on for days, but this drink is actually very basic in its make-up. It almost sounded too good to be true, as far as ready-to-drink "healthy shakes" go, so I was ready for a metallic, chalky, all around gross flavor/consistency-- but it's actually pretty decent. I've only had the chocolate fudge and french vanilla flavors, but can attest to both being easily drinkable... without having to hold my nose or choke it down (nothing is worth that!). Great for pre or post workout, or even to just maintain energy and satiate any hunger pangs if you hit a mid or late afternoon slump.