Mixed Plate: Vox Goes Silent, but the Beat Goes On

They say you always remember the Firsts. The first taste of candy that makes your brain go fizz-boom-pow! That first plunge into the ocean where you learn to sink or swim. Memorable recollections that get socketed away in the scrapbook of one's brainpan, no matter how big or small. The first food blog post I wrote wasn't on Blogger, it was on Vox, an easy-peasy blog template network that's shutting down on the day of September 30th, in the year of our Lord-twenty-ye-olde-ten. Also known as, Tomorrow. The content is being vaporized into the binary ether, and so goeth Wasabi Prime, version 1.0, ashes to ashes, virtual dust to virtual dust. With hopefully a Tron-like sound effect.

Wasabi 1.0 , and my big meaty loaf - RIP, Vox!

For the most part I still have all the original photos I've taken. This includes the early harsh-flash pics with my pocket digital camera, sawing into a girthy loaf of Beef Wellington for the first official Wasabi Prime food blog post back in January of 09. It's a beaut, ain't it? The blog had been conceived out of many martini-soaked nights with friends equally disgruntled with our respective Cubicle Worlds. We needed a creative outlet, a desperate means of escape to slingshot us from the purgatory of a corporate-fueled void. Recreational drug use or donning masks to become vigilante superheroes seemed altogether impractical, so the logical choice was joining the New Media revolution.

At the time, Vox seemed an ideal choice. It was Blog Lite with its premade templates and simple content formatting. Meaning: we couldn't break it if we tried. Awesome. The posting rate on Wasabi Prime 1.0 was fast, furious and without heed to whether or not the food looked good in the photos, as this was more of a blogger boot camp, getting accustomed to churning out content on a regular basis, but learning to momentarily slow down if only to document daily life. Somewhere amid the sound and the fury of blog-building, I decided Wasabi Prime needed to put on her grownup pants, take better photos and get a more customizable format. Enter Blogger, yadda-yadda and so on.

Those halcyon Vox days were when I wasn't aware of tracking visitors and playing the comment/linkback boogie, only about how food got to the table every day. Looking back at those posts of simpler times, I'm reminded why blog politics aren't important, at least not to me. I didn't know what an RSS feed was then and I'm fairly confident today that I just don't care. This blog was always about moving forward with a self-employed intent towards trying something new and developing better habits. Let someone else be Perez Hilton, or save rainforests and cute baby seals. Instead, I make my own chicken and beef stock. I garden more. I strive towards baking breads and pastries. I identify ingredients more as separate flavor profiles, so as to better understand why something tastes properly balanced. The experience hasn't made me a good cook, as I still suck at measuring -- instead it's simply resulted in feeling more resourceful as a human being. You start to realize most goals in life, even the inedible ones, are achievable through slowing down to comprehend its separate components before being able to understand them integrated in a process. I'll bet dollars to doughnuts that Buddha was a line cook before achieving Nirvana.

The end of Vox isn't something to mourn, simply a reminder that content on a blog is more than an open diary to the universe or meant to be kept forever like some dusty tome. Instead, it's perhaps a vehicle to move lives forward into that profound great unknown called the Big Badass Future. (P.S. -- I did archive all my old content on Vox before it went kaput, so maybe that's the only reason I can be so glib about all this)

OMG a Recipe: Wouldn't It Be Lemon Lavender Loverly?

I admit, despite my love of breezy cool autumn days, there's nothing like the summer harvest of fresh goods like fragrant lavender. I was lucky to have a lion's share of fresh lavender and my summer-long obsession with homemade ice cream continued, with the creation of a Lemon Lavender Loverly Ice Cream!

I need to make this again, it's so freakin' good - Photo by Wasabi Prime

So I might break into song now and then, grumbling over why can't the English learn how to speak, or perhaps how the rain in Spain stays mainly on the plain, but no worries, my singing will of course be dubbed by the beautiful voice of Marni Nixon, so all will be well. But this ice cream was so wouldn't-it-be-loverly, I just had to share it with an OMG a Recipe post. And if you didn't get any of those My Fair Lady references, take a break from your reality TV world and watch a classic film now and then that hasn't been remade, reduxed or rebooted.

There's no Pygmalion-esque transformation needed for fresh lavender. It's right-purdy all on its own and a huge bundle of freshly picked lavender can be such a windfall for cooking and household uses. A few days laying flat and separated should give fresh lavender a proper dry. The tricksy-Hobbit deed of separating the fragrant little purple blooms from the tough stem is a bit of a conundrum, but leave it to Green Thumb Goddess, blogger South Sound Garden, to not only provide the lavender -- of which I'm very thankful for -- but the suggestion to use the little metal loop of a wooden clothespin to act as a tool to strip the blooms cleanly from the stalk. Genius! Even more thankful for that tip, as I think I would have rubbed off all the skin on my fingers trying to pull the blooms off with my bare hands, plus it made quick work of the bundle. Clothespins to the rescue, yet again.

Lavender is one of those tricky ingredients where a liberal hand means whatever you're making will taste like soap and that's not good. So tread lightly, heavy-handed seasoners! The best way to control the lavender taste in ice cream is to first make a simple syrup infused with the dried lavender. It also gives you a chance to strain out the little bits, so all you have is a sweet, floral syrup that you can add to other things like cocktails or plain seltzer for a fragrant homemade soda. I say "you can use it in other things" because you will have extra, so get an old timey lavender soda shoppe in the works and start growing out that old timey moustache with the curly edges, if you're able. It's fetching. No, really, it is.

Lavender Simple Syrup
2 cups sugar
2 cups water
1/4 cup dried lavender buds

Bring water to a simmer, add sugar and melt down. Let liquid reduce for a few minutes and add in lavender towards the end. Remove from heat and let mixture steep until syrup cools before straining lavender from liquid. Store in an airtight jar.

Loverly Lemon Lavender Ice Cream
3 cups heavy cream (or half and half)
1/2 cup sugar
1/4 cup lavender simple syrup
4 whole eggs at room temperature
1/2 teaspoon vanilla extract
1 rind of a whole lemon

Bring the cream to a low simmer and stir in the sugar. Stir until fully melted. Add the lemon rind to let the citrus flavor steep in the cream. Check the temperature of the liquid to make sure it's at 170-180 degrees before adding the eggs -- temper the eggs, by adding a little of the hot liquid to the eggs and warming them before adding them into the cream mixture. Whisk vigorously as the eggs are incorporated, to ensure they don't clump. Double check the temperature of the custard to make sure it's 180 degrees for food safe reasons and then turn off the heat. Whisk in the lavender simple syrup and vanilla extract while the mixture is still warm. Strain the custard into a separate bowl to remove any clumps and the lemon rind, and let it chill in the refrigerator before churning it in your ice cream maker.

As you're churning the ice cream, it's pretty to add a few little sprinkles of lavender buds for color, but it's fine to leave it out, as the texture can be a little chewy. The lightly sweet lemon flavor is nice with the fragrant lavender, and it's even nicer with some buttery shortbread -- the ones in the photos were from Wasabi Mom!

Fragrant sweet dreams of summer! - Photos by Wasabi Prime

UnRecipe: The Secret Ingredient - Overripe Fruit!

One of the reasons I like cooking so much is the challenge of ingredient usage. Don't lie -- you know sometimes you open up your refrigerator, peering into its depths, wondering what will be revealed to you like a secret ingredient in an episode of Iron Chef, minus the appearance of the Japanese Liberace, Chairman Kaga. The waste-not-want-not part of you wants to make sure you use every scrap possible, not letting anything go to waste, at least that's the thought that runs through my mind. Because of the bounty of fresh summer fruit, it's hard not to overbuy thinking you'll be eating handfuls of fresh fruity-berry goodness every day. What always happens is, the fruit sitting on the counter starts to get a little soft, you throw it into the fridge to prolong its half-life even though everyone says not to, and there it sits, usually to rot. But rot not, fair summer fruit! A Mixed Fruit Crumble is here to save the day!

I crumble for you. I crum-ble for youuuuuuuuuuuu - Photo and bad singing by Wasabi Prime

Two super-soft nectarines, questionably safe cherries and an overripe plum later, I had it in my head to make mini fruit crumbles. I wasn't quite enough to make a whole pie or tart, and honestly, I just didn't feel like rolling out a crust. I blame summer for my laziness, so there. I mixed some melted butter, brown sugar, cinnamon, nutmeg and handfuls of rolled oats until this mash came together in a chunky, sticky texture. This was sprinkled over small ramekins of sliced fruit and everything was thrown into the oven until the fruit became bubbly-soft and the crumble topping turned a nice golden brown. I had enough to make four individual-sized crumbles and they were served heated with a dollop of mascarpone cheese on top, to make it into a kind of creamy, sweet, fruity mush. Sounds appealing, no? But egads, it was tasty and no fruit went un-nommed.

Farmers market fruit in its halcyon days before  languishing in our fridge - Photos by Wasabi Prime

OMG a Recipe: Ice Cream Death Match 3000

What a title. Ought to have its own theme song, I'd reckon. Something that would be played to roaring post-apocalyptic crowds wielding prison-worthy weapons and ramshackle armor cannibalized from an old Buick. But, Wasabi, what the hell are you talking about -- it's ice cream on a little fruit tart. But that's where you're wrong. Beneath that creamy, soft-lit exterior is a smoky, oily, meaty underbelly. This is Thunderdome Ice Cream.

This...is... BACON! Spartans need not apply - Photo by Wasabi Prime

I know everyone's so over "the bacon thing," but I can't help but dabble in the Dark Arts of Baconology, simply because I dig on swine. I got to thinking, bacon ice cream on its own would be pretty repulsive, all greasy, meaty and cold. That's not an after dinner treat, that's something you let sit to congeal in a glass jar before throwing it out, lest it choke up the drains. But what about treating bacon like salt, a secondary savory element to just help coax out other flavors? My issue with most baconized weapons of edible destruction is that they tend to be overpowering in the smoky or unsettling meaty-ness. Save it for my BLT, suckas. I decided to make a maple bacon ice cream. I say "maple bacon" and not "bacon maple" because I wanted the maple sweetness to come first, and only have the bacon be a slight textural crunch, with a hint of savory smokiness. Maple is a familiar companion to bacon, since they're such good pals at breakfast, so I thought the familiarity would not breed contempt with unsuspecting tasters.

This idea came about from an earlier ice cream making event, where I made a brandy butter spiced pecan ice cream. Why so fussy, Wasabi? Just say it's butter pecan like everyone else. Well, I had a little jar of brandy butter that was so luscious, but on its last scraps, so I knew this would be the best way to give it a Valhalla-like sendoff by incorporating it into an ice cream. I was concerned the brandy flavor and just the sheer butteryness of it would be overpowering, so tossing the pecans in a bit of cayenne before roasting them lightly helped cut that richness with a bit o' heat.

Indy attempts her best "Sad Pup Face" for ice cream. It no worky - Photos by Wasabi Prime

So, big duh, the buttery spicy pecan ice cream was freakin' delicious, my love handles grew three sizes too big, and that combination of flavor and taste sensation was what begat the maple bacon ice cream. You're asking, what's with the fruit pie? Two things -- one, I was tasked with bringing a dessert to a small weekend dinner gathering and I thought just the bacon ice cream would gross people out to the max, so needed the pairing with a pastry to help cushion the blow, and two, maple bacon ice cream on its own just looks kind of bland for photos. Only a food blogger would bake a whole pie (and mini fruit tart from the scraps) as a garnish for pale ice cream. Le weird, what can I say?

Don't give me that picky baby face - try it, I think you'll like it! - Photos by Wasabi Prime

The maple bacon ice cream over a warm serving of nectarine pie is quite nice, I gotta say. The late harvest nectarines are super sweet, with a nice bitterness from the skin. The flaky pie crust helps as a buffer between baked fruit sweetness and the rich ice cream. Consider it training wheels to get people used to the idea of meat ice cream, as you don't immediately get a bacon-y flavor, just small savory doses of it when you get a little crunch of it, plus that round sweetness of maple helps keep everything in check. This was the thought behind pairing pie with such an odd frozen treat. Consider it pastry subterfuge; the spoonful of sugar helping to get the bacon bits down.

Maple Bacon Thunderdome Ice Cream
4 slices of reduced sodium, non-peppered bacon, chopped small
3 eggs at room temperature
3 cups half and half
1/4 cup pure maple syrup (the real stuff, not that fake-o corn syrup stuff)
1/4 cup sugar
1 teaspoon vanilla extract
1-2 tablespoons of reserved bacon fat

Heat a pan to medium/low heat and begin to render the chopped bacon until fully browned and crisped. Reserve a couple of tablespoons of the fat and set aside the bacon bits in a separate bowl.

In a separate saucepan, combine the half and half, sugar and maple syrup and bring to a low simmer. Stir constantly to incorporate the ingredients. Check the temperature of the liquid to make sure it's about 170 or 180 degrees and then temper (add a little of the heated liquid in a bowl with the eggs and mix to raise their temperature) the eggs before incorporating them with a whisk to make sure they don't scramble in the liquid. Go ahead and shut off the heat and whisk in the vanilla extract and reserved bacon fat. Strain the custard through a sieve and chill for a few hours.

As you're churning the custard in your ice cream maker, add the bacon bits towards the end of the churning cycle, when it's a soft-serve texture. This will make sure they don't get too broken up and retain their crunch.

You of course don't need to bake a pie to go with this, but it's not a bad thing to serve with a fruit dessert. I think it would actually go well with an apple pie or pear tart. Maple bacon ice cream isn't as scary as you'd think, so don't squinch your face up like a five year old and widen your taste horizons to the Thunderdome of Desserts.

An overzealous garnish and buttery pecan heaven - Photos by Wasabi Prime

Hey! Look Over Here! Only Child Syndrome and Drink Me Issue 9 is out!

You know what time it is!! I know, many are thinking, ... hm, lunch? Mid-afternoon Starbucks break...? Ohhh no, Friendos, it's Shameless Self Promotion Time! If that were a number on a clock, you know there would be a giant WP on it. With lights. And maybe some glitter. What can I say? I'm an only child. We draw disapproving stares like moths to a flame. But on to the business at hand -- check out the latest issue of Drink Me Magazine, now on e-stands (or actual newsstands if you live in California), because you can pair melted cheese with a lifetime of college regret by enjoying this Spicy Tequila Fondue Recipe crafted by Yours Truly.

Get it -- right now! Yeah, I'm talkin' to YOU! - Photo by Wasabi Prime

I know tequila has had a bad rep for a long time. Too many have fallen victim to poor judgement and a lack of impulse control, all resulting in a number of regrettable tattoos, quickie annulments and a psychologically damaged farm animal or three. Don't blame the messenger -- tequila's just trying to show someone a good time, not cause an uproar of social graces. It's not only delicious when paired with food like a good wine, it's not a bad thing to cook with. I've used it in marinades, as it adds a nice bit of sweetness to flank steak if you're grilling it up for fajitas. Simmering it a cheddar fondue, swapping out wine with the agave nectar of the gods, seemed a fitting experiment to try, to much tasty results.

So if you're wanting a little more kick to your melted cheese dip, give it a try. Get your free PDF copy of the latest issue of Drink Me here on their website. By the way, the liquor gets burned off, so if a 1970s-terrific fondue party results in any Key Parties, don't hold tequila to blame for that one!

UnRecipe: Truly Tabbouleh

I attended a traditional four-year university and got a fine arts degree. Which basically means I alienated my parents and went to art school on their dime -- this still elicits confused looks from both of 'em when I try to explain what it is I do. But as a result of immersing my medulla oblongata in this artism (as Joaquin Phoenix would say), I was granted access to a treasure trove of interesting and creative folks. It’s been a few years since I left those halls of readin’ ritin’ and ‘rithmetic but have managed to keep in touch with some of those friends from those hallowed days of dollar pitcher nights at the favorite cowboy bars (I went to school in Tucson, AZ) and 80s night at Club Congress.

Whole grains? Don't be so bulgur! - Photo by Wasabi Prime

Illustrator friend GB Tran and his wife Stephanie came out for a visit, while on their whirwind roadtrip throughout the western half of the country, including a stopoff at Portland’s Voodoo Doughnuts to bring back a delicious voodoo jelly doughnut man stabbed with a pretzel and an outstanding Elephantitis apple fritter. They’re an adorable couple who I love to bits – he’s a comic book artist/writer and illustrator and she’s a yoga instructor. They live in New York. She’s vegan and he’ll eat anything, regardless of the face it once may have had, even if it’s the cartoon persona of a lasso-loopin' Mr. Twinkie sitting on the label. Come on, it’s the breakfast of champions and it kept us going into the wee hours of the a.m., working in the art school computer labs when we were as young and idealistic as our metabolism.

Voodoo sweets and vegan treats (and GB!)  - Photos by Wasabi Prime

I kind of like when vegetarian or vegan friends come for dinners. It’s a nice challenge to step away from one’s cooking comfort zone. I don’t like deferring to the lowly, flavorless pasta dish for those who eschew meaty-meats. For breakfast, I made fresh raspberry smoothies with silken tofu instead of milk and yogurt -- and it was lovely, so the heck with you soy naysayers. For dinner, I decided to look towards the Mediterranean and make something summery, flavorful and easy to recreate, as the very next night I was going to make the same thing for a different crowd of guests, all of whom were big meat eaters. The vegan dinner game plan was to make tabbouleh and serve with grilled vegetables, toasted pita bread and hummus, with a dessert of peanut butter soy ice cream. I thought about making an orzo or couscous salad, but the nice thing about using whole grains like bulgur wheat – the main ingredient in tabbouleh – or quinoa, is that it’s a great flavor sponge that won’t get quite as soggy or start to fall apart like pasta. I’m a fan of making things a day or two ahead, so tabbouleh it was, with an extra day of flavor marination in the fridge.

Giant tub o' hummus, grilled veggies, and required grilling beer (for me) - Photos by Wasabi Prime

So what the heck is tabbouleh other than the fact it has bulgur in it? Luckily with the rise in health-conscious eating, getting a bag o' bulgur isn’t so tricky; chances are you can find it in the organic or bulk foods section of your grocery store. My UnRecipe tabbouleh basically consisted of about two cups of bulgur soaked in warm water until plumped up, then tossed with chopped kalamata olives, sliced English cucumbers, seeded tomatoes, a can or two of garbanzo beans, and several handfuls of finely chopped parsley and a bit of mint. Making it for non-vegans, I'd add crumbled feta, but it's fine without it, just add a little more salt.

Greens from Le Jardin de Wasabi - Photos by Wasabi Prime

One of the nice things about throwing a whole packet of parsley seeds in some outdoor planters is, during the summer you’ll never want for fresh parsley and to keep the plants from bolting and going to seed, make tabbouleh to get rid of cups’ worth of the stuff. I also threw in some fresh basil and some little baby onions because that's what the backyard farmers market had available that day. For flavoring of the salad, my magic formula is the zest and juice of two lemons, maybe 6 or 7 whole garlic cloves, olive oil, fresh or dried oregano, salt and pepper to taste, and buzz everything into a frothy dressing in a blender. It’s a lemony-garlic delight that is sure to keep the vampires away and the heavy acid should keep the vegetables or anything else that comes in contact with it from discoloring. It has to be mixed in a blender – I’ve tried doing this in a food processor and while it chops things up, the blender just does a better job of emulsifying the oil and lemon juice and prevents it from separating later if you’re storing it in the fridge.

Summer tastes delicious! - Photos by Wasabi Prime

This anti-vampire cocktail is also what I used to marinate some chicken that was used the following night for grilled chicken skewers with an encore of the tabbouleh, roasted vegetables, pita and hummus. Overall, both dinners went over well enough with the different crowds of vegan and meat-eaters, and without the sacrifice of flavor and nor that nagging feeling of someone getting dietarily short-changed -- at least I hope not. Funny enough, for my friends GB and Stephanie, I was told Stephanie broke her vegan vow that year, sampling a bit of barbecue pork at a festival earlier that year. I thought that was a great testament to the seductive power of Homer Simpson’s Magical Animal. I certainly don’t wish I made a giant suckling pig instead of a bulgur wheat salad; if anything it was just a nice reminder that cooking without some ingredients can remind you of what you don’t really miss if it’s not there.

A rare night when meat gets second bililing to other dishes - Photos by Wasabi Prime

OMG a Recipe: No Carb Left Behind

I can blame the Eat, Pray, Love hype or just admit that I love a good pizza now and then -- either way, I decided to have a whirlwind romance of my own with homemade pizza. I played around with flavors and came up with a surprisingly delicious combination that resulted in a Proscuitto, Goat Cheese and Wild Huckleberry Jam Pizza.

Affair-worthy pizza - Photo by Wasabi Prime

I've used this flatbread recipe several times before -- it's thanks to the good folks at Epicurious who published Ben Ford's recipe. It's simple and it works with home ovens, which I know can be a sticking point for getting crusts baked just-right. I tend to make a batch of the flatbreads first, baking them till lightly brown and then keeping them in an airtight container before adding toppings and then using the broiler to both roast the fresh ingredients and give the crust a nice char.

Inspired by meticulous berry-picking - Photos by Wasabi Prime

The inspirational ingredient was the jam made from the tart wild huckleberries that grow in our backyard. They're tiny little things that take several pickings to get a jar's worth of jam, but it's got a nice bite that makes me think of cranberry sauce, which would be a fine substitute if you don't have wild huckleberries handy -- I can't imagine everyone does. I didn't add much sugar, just to keep its use open for savory dishes. I thought the rich, salty flavor of prosciutto and a creamy goat cheese would round out and balance the flavor profile. The jam served as the base, then a few soft pinches of the goat cheese, and then a layering of the prosciutto. A few hefty sprinkles of black pepper gave it some bite, and under the broiler it went. The thin slices of fatty meat crisp up, the cheese gets soft and melty, and the edges of the bread develop a darker char. The resulting dish is both savory and lightly sweet, as you can't hide the fact that it's a fruit based sauce, but it lends itself as a nice balance to the heavier flavor of the pork.

Wasabi's Pizzeria - Photos by Wasabi Prime

FoodTrek: The Vie Garden Project

There's often talk of urban garden projects, but I wanted to share one that I thought was particularly notable. Nestled in the downtown area of the city of Bellevue, towards the back of City Hall, there's this really lovely oasis of public art. It's a little spot that I don't think people notice beyond the dog walkers, who clearly use the green lawn space as a pee-break area (don't think I don't see those little brown patches on the corners!), but it's actually quite pretty and worth a look if you're wandering downtown. Right now there's an installation called the Vie Garden Project that's been growing away for the last few months and will be coming down in October, so sneak a peek if you have the opportunity to do so.

The Vie Garden Project in downtown Bellevue - check it out before it's gone! - Photo by Wasabi Prime

The wonderful thing about outdoor installation art is that one of the ideals behind the overall concept is to have it evolve with its environment. The way colors can look different in the changing light or the artist may intentionally use a material that's meant to weather or break down in the elements -- sometimes change and transformation can be as much a part of art as the original piece itself. With that in mind, it's both brilliant and practical to have an urban garden set up right in the middle of a busy downtown area. Surrounded by concrete and asphalt, the Vie Garden Project is a little pathway lined with PVC pipe towers filled with potting soil and overflowing with vegetables and herbs.

The art spot where installation pieces come and go - and urban dogs go to piddle - Photos by Wasabi Prime

I found it on a sunset walk one night, heading back to my car, but didn't have my camera with me. I vowed to return with the proper gear and managed to snap several photos of it in its full summer bloom during a hot sunny afternoon. I have to say, aside from the artful appreciation I had for the project, showing how space-savvy these inexpensive planters were, I had much Garden Green Envy! Full tomatoes growing on the vine, squash blooms developing its elongated bulbs of squashy goodness, eggplant starting to fruit up, giant "Feed me, Seymour" Audrey II-looking heads of cabbage just sitting out there -- oh the shade of envious green I turned! And white strawberries -- I didn't even know there were such things, yet there they hung, like little albino droplets on curling vines.

Summertime garden goods grown from PVC pipe towers! - Photos by Wasabi Prime

So, I managed to get over my sinful envy long enough to finish the photo-taking and just sit back and marvel at such an inspiring project. Planters made from basic hardware items; tall towers with a small footprint in terms of space, making it an easy thing to keep on one's apartment terrace; easy watering without much evaporation loss -- this is a win-win argument for making it easy to grow one's own food, removing the excuses of "I don't have a yard" or "I only have a concrete balcony." With a little effort, anyone could grow their own basic greens to make a salad every week during the warmer months. If anything, I was kind of disappointed it wasn't in a more prominent area where people could marvel at the ease of growing one's own food. Although I think that would have meant passerbys would be snagging a tomato or three, and the point of the project is to grow all this food and donate it to a local food bank. So if you do happen to visit the Vie Garden Project, do as teacher would say back in the field trip days: look with your eyes, not your hands!

It's been a few weeks since I've taken these photos and I'm sure the vegetables look different, but I think that's the point. Gardening is an ongoing process. It changes and as a keeper of a garden, one must shepherd this transformation. Even looking at my own non-envy-worthy garden, I already see signs of fall coming in, plants starting to die out, but also the final push of greens like lettuce and herbs rejoicing at the cooler nights and return of rainy days.

Green with envy yet? - Photos by Wasabi Prime

UnRecipe: Dinnertime Weeknight Boogie

We all have those weeks. The ones where we bury our heads in a computer or a stack of documents and after what feels like a nuclear half-life, we raise our eyes to the horizon, see that the evening dusk has fallen and realize: Holy Craptown, it's dinnertime; what am I going to cook? OK, so not everyone says that, nor do they always make most of their meals at home, but seeing as how my day is split up into half-professional/half-Suzy Homemaker, I forget to clock out from the business end of the day and segway properly into the process of preparing something to banish the day's hunger. This is not a unique problem and I'm willing to bet everyone runs into this on a daily basis, so here are some examples of fast MacGyver Meals I've had to throw together over the recent months.

The thrill of the grill - Photo by Wasabi Prime

During the intermittent heatwave days of summer, I definitely take advantage of the grill. I know some people grill in the dead of winter, when it's pouring outside, taking on the Post Office "Neither rain, sleet, nor snow" attitude for cooking outdoors. I should adopt this attitude, given the BA-Barracus-grill that Mr. Wasabi chose for our household, but most times, I'm lazy and don't feel like rousting the family of spiders who have inevitably taken residence around the grill, nor do I relish trying to wrestle the awkwardly large cover back onto the grill when it's time to put it away. It's not a lot of effort, I realize, but in a post-dinner food coma, even the slightest bit of chores makes me cringe. But laziness be damned, I'll fire up the grill now and then, however instead of cooking one meal at a time, I choose to load up every square inch of those cast-iron grill plates and make something that will last the week.

The easiest, minimal-prep item is, of course, the ubiquitous chicken breast. Light on taste, low on fat and somewhat boring, the grill brings out flavors from the lowly chicken breast unseen in most cooking methods. A bit of salt, pepper, a light toss in oil, and the char of the direct flame helps produce some much needed flavor out of the paltry poultry. Plus it's the only way I've been able to really keep the meat juicy, since the quick and intense heat locks in both flavor and moisture. The rest of the grill is taken up by vegetables like zucchini sliced lengthwise, seasoned similarly, and this simple supply of meat and vegetables carries us through several meals, from eating it as-is or sliced up and tossed in salads.

Pseudo saltimbocca, done casserole style - Photo by Wasabi Prime

Another last-minute prep meal is anything that doesn't require a lot of messy prep. Who loves doing dishes? I don't see many hands going up. A recent night of frantic meal prep found the Prime throwing open the refrigerator and having an Iron Chef moment. Except that it wasn't so much what Chairman Kaga presented, it was more like, this is what's sitting on the shelves. Without the flourish of a man dressed like Liberace or even a dramatic unveil, I had before me: several defrosted chicken breasts, leftover slices of prosciutto, sweet potatoes, the last bits of pesto, and plain yogurt. Sounds unappetizing at first, but I made a saltimbocca-inspired dinner, using seasoned, lightly seared chicken breasts wrapped in prosciutto, layered with some fresh sage plucked from the garden, laid upon a bed of oven-baked diced sweet potatoes, with a sauce of pesto and yogurt, watered down with a little milk. Sounds a bit crazy, I know, but it turned out fine. The fatty cured pork kept the chicken moist as the oven did its work, cooking the chicken all the way through. Juices from the cooking meat mixed with the yogurt sauce and helped further flavor and cook the bed of sweet potatoes which had a head-start, roasting in the oven while I seared the chicken breasts in a pan.

Pork tenderloin and lots of colorful veggies - Photos by Wasabi Prime

My third MacGyver/Pan-to-Oven quick dinner is with the Other White Meat, using pork tenderloin. It's a good thing to make on a cool night, especially now that we're starting to see the evenings chill down a bit more. I toss some root vegetables in oil with some salt and pepper and let them roast in the oven for a bit. Then I'll season up a pork tenderloin with whatever favorite seasonings I have on hand and sear it on all sides in a pan. I'm not looking to get it fully cooked, just get a nice crust, and then move it into the oven, sitting atop the vegetables that have already started roasting. I deglaze the pan with a bit of beer and then toss in some thinly sliced red cabbage, which is one of my favorite inexpensive go-to side dish veggies. It holds up nicely to the cooking process, just wilting but not totally falling apart, plus the color remains incredibly vibrant. If I have shallots, a bit of onion or even apples, I throw those in as well. A bit of cider vinegar and either sugar or honey to balance the sweet to sour, and the remainder of the beer helps cook everything down. Pork tenderloin, roasted vegetables, and a side of bright purple-red braised cabbage -- again, not fancy, but it can be done as a weeknight meal with plenty of leftovers for the next day's lunch and dinner.

I always talk about the magic of leftovers, and maybe it's too gauche a thing for the art of fine cuisine, but most of our meals are basic out of necessity and the lack of time. I end up spending more time figuring out ways to take shortcuts, but also not rely on a lot of processed things for those shortcuts. And yes, it results in a lot of UnRecipes where exact amounts and increments don't exist, but I think like most home cooks, we get inspired by seeing what others do, and just make up the recipes on our own while we tinker in the kitchen on our own last-minute meal prep -- wouldn't you agree?

Mixed Plate: Wasabi-nouncement and Counting Blessings

For those who haven't already seen me Twitterify and Facebook this to death, if you live in the Puget Sound area, check out the latest fall issue of 425 Magazine, as it features the article Brewtiful Bounty that I wrote about local Washington breweries, with a long list of local favorites as well as noting some unique destination breweries like Redhook, Black Raven and Gallagher's Where-U-Brew. So pick up a copy (or twelve) before I buy up all the copies I can find to send to my family to show that "this writing thing" has not yet backfired horribly. At least for the month of September, anyway. Notify Andy Warhol's ghost because my fifteen minutes are so totally over.

The cover model is thinking, "baby, you look thirsty - let's have a beer."

Keep your eyes peeled in the month of October, as Foodista's Best of Food Blogs Cookbook will be published, featuring recipes from bloggers all over the world. I had my trademark "for realsies?" look on my face when I was told my Nice Girls Chicken Puttanesca recipe was a finalist, but had no idea it actually made the final cut. I'm still in disbelief. I was just happy enough to be a contender, and even more pleased to be invited to the International Food Blogger Conference the other week, but must have been really out of it to miss the final winner's list. I found out Thursday because they had to email me for official notification. It's official, all right -- I'm the winner of the Biggest Space-Case Award, but don't get me wrong -- I'm incredibly grateful and humbled by the chance to have one of my simple weeknight meals sit alongside such passionate and talented bloggers.

I'll bet you can't guess what's going to be your Xmas present this year!

At the risk of The Fickle Hand of Fate crushing my head like a Kids in the Hall skit, just knowing a few things I did are published is such a thrill, like a major Bucket List item has been checked off. Not that I'm looking to step off this mortal coil anytime soon, but if I were to unceremoniously depart due to a freak radioactive spider accident or an unfortunate run-in with a sewer alligator down some dark urban alley, I think I could face the great beyond with a bit of contentment in my heart. But don't worry, I'm not looking to check out anytime soon. If anything, this just encourages me to see how much further I can push this rickety, duct-taped jalopy called, "Freelance Writer/Photographer, aka, Wasabi Prime," and be continually grateful for all the support you as readers, friends and family have given. None of this would be possible without you, so bless your hearts, every one.

FoodTrek: Cinderella For a Night at IFBC

The Prime was very lucky to be invited to attend the sold-out International Food Blogger Conference opening last Friday night because I had a recipe in the finals for the Foodista blogger cookbook. While I missed all the panels and discussions throughout the weekend, even just being there for the first night was, in a word, overwhelming. And in a totally good way. So I just showed up, did my best Ringo Starr impersonation, and was quite frankly just happy to be there. Let the Om-Nom-Nomming Begin!

Sexy Seafood Sliders from Chef Jason Wilson, from Crush - Photo by Wasabi Prime

Of course, there was much food and drink to be had, judging from the mini-burger pastoral provided by Chef Jason Wilson of the fabulous Crush restaurant. Once you were granted the almighty name badge and give access to the downstairs area of the reception at downtown Seattle's Hotel Monaco, you kind of wanted to proclaim "I've got a Golden Ticket" as you started to wander from room to room, discovering landscapes and valleys of tasty goodness. There was even perhaps the littlest echo of Gene Wilder singing "Come with me, and you'll see, there's a world of pure i-ma-gin-a-tion..." Yes, the snozzberries, do indeed taste like snozzberries. And no, you cannot have an Oompah-Loompah now.

Wlecome to IBC Thunderdome, where the snacks are plentiful - Photos by Wasabi Prime

So, of course, there was food, food, food. Too much to really get into minute detail about, but I think it's safe to say the opening night's most talked-about item were the lovely lamb chops that were making the rounds throughout the reception rooms. I found the lamb-nexus, the proverbial eye of the protein storm, in one of the smaller side hallway rooms. Heat lamps were bathing the racks of herb-encrusted lamb in a naughty, slightly porno-red glow, which is fine because enough people were making sly comments about how incredibly sexy those chops were. They even had little tubes of lip balm made with lamb fat! And yes, I took one, but no, I have not let my chapped lips be kissed with the fat of Mary's Little Lamb.

I'm on a See-Food Diet -- I see food, I eat it - Photos by Wasabi Prime

The food samples leaned towards the seafood end -- quite a bit of tuna and a visit from our local giggle-inducing bivalve, the geoduck (inexplicably pronounced goo-ey-duck, if you've never had a chance to tussle with this beast before). I've never actually had it raw, so had a bite of it at the Taylor Shellfish table with some sea salt and a bit of lemon. The texture was a bit chewy/crunchy, and had that nice fresh ocean taste. For people who came in from out of town, they were impressed by the geoduck's...er... girth. The tuna samples were used in fresh salads, like the tonnino tuna salad at the picture-perfect Lisa Dupar table. She's done amazing work as a caterer, plus the restaurant, Pomegranate, is one of my favorite brunch spots in one of the most unexpected locations -- right in an office park in the middle of Redmond. But let that be a lesson that fine food jewels can be found everywhere.

This ain't no Charlie Tuna - pretty samples of tonnino tuna salad from Lisa Dupar - Photo by Wasabi Prime

It wasn't just sample heaven, there was good food learnin' to be had -- there was a lovely display showing how an endive grows. I had no idea what a monster root this little delicate pod of greens had! The Modernist Cuisine table had a beautiful setup for the molecular gastronomy crowd -- centrifuge, super-mixer, and samples showing how ingredients like a fruit puree can separate just through centrifugal force. Food nerdist to the max!

She blinded me with science, and then served me carrot soup - Photos by Wasabi Prime

I have to have a total Fangirl moment and say one of the main reasons I wanted to be at the opening reception was neither food nor the incredible goodie bag that progressively got heavier as I schlepped it four blocks to the Westlake bus terminal -- filmmaker Morgan Spurlock was there to give a talk and he's been one of my favorites since Supersize Me and 30 Days, and in general, am just a huge fan of the level of humanity in all his documentary work. I had the chance to chat with Spurlock for just a few minutes and we shared thoughts about Vogue documentary, The September Issue, as I had a chance to talk with director RJ Cutler last year, who was also one of the producers on 30 Days. I figured it was the only time in my life where I could drop a name like RJ Cutler and have a shared experience like this. But really, that was unnecessary, as Morgan Spurlock's a terrifically pleasant fellow and incredibly easy to talk to. Chit-chatting, which was rather cool -- said his favorite Seattle bar was the Frontier Room (excellent choice) and I had mentioned that I was writer even though I just had a story cut, to which he kindly said, "Congratulations, you're a writer." God bless, you and your Big Mac-addled heart, Mr. Spurlock.

Keynote speaker and generally awesome fellow, Morgan Spurlock - Photos by Wasabi Prime

Most notably, I think the keynote discussion about where blogging is and where it's going was one of the best take-aways from the opening night. Spurlock made good points about how projects like Jamie Oliver's Food Revolution are good stepping stones because it's taking the concept of good eating habits to the masses and getting people to become involved in the food on their plates. "Make it fun," he emphasized. "No one wants to be told what to do." Simple advice, yet so true, as the ideals behind a lot of food blogs towards educating the masses can stop short at just the interested readers and never reach the public who could really use this information, so one of the biggest calls-to-arms was for food bloggers to take their message to the people directly. Organize events, become better public speakers to make the message more personable, and provide a physical outreach to communities who wouldn't normally be blog readers. It's a big task, but I thought it was a wonderful ideal to strive towards, taking full advantage of the environment of the new media.

So, with that note of mixing education with fun, I leave you with this parting shot of IFBC and all its sweetness, care of Cupcake Royale and Theo Chocolates. Thanks to the efforts of everyone involved, and to all the sweet and friendly bloggers I chatted with for Wasabi's one night out on the town!

Ghost chile chocolates, the only ghost I'm truly afraid of - Photos by Wasabi Prime