Diana's Mishka

mishka
Originally uploaded by ivanaN9

My friend Diana just recently purchased one of the most adorable pomeranians ever. This is a video she made of him last weekend when she went to visit him. She gets to bring him home next month and I cannot wait!!

St. Patrick's Day 2008

For St. Patrick's Day this year, we decided to play it low key and go to a nice restaurant. So, we chose Citizen Smith in Hollywood. It was a blast and the food was SOOO amazing! Here are some pics:

What I Made Last Night...

This was a very hearty soup. I would recommend adding a lot of salt and pepper as well as 3 large potatoes, not 5. Otherwise, the dish gets very starchy.

Potato, Spinach and Artichoke Soup

From Every Day with Rachael Ray
February 2008

4 TO 6 SERVINGS

Ingredients:
5 large baking potatoes, peeled and quartered
Salt
One 9-ounce box frozen artichoke hearts, thawed
Two 10-ounce boxes chopped frozen spinach, thawed
2 tablespoons butter
2 tablespoons extra-virgin olive oil (EVOO)
1 onion, finely chopped
4 cloves garlic, finely chopped
1 cup milk
Pepper
4 sprigs thyme, leaves chopped
One 32-ounce container (4 cups) chicken broth
1 cup grated parmigiano-reggiano cheese, plus more to pass around the table
Crusty bread, sliced and toasted

Directions:
1. Place the potatoes in a large pot of cold water and bring to a boil. Salt the water, lower the heat and simmer until fork-tender, about 15 minutes. Drain the potatoes and return them to the pot to dry out.
2. Place the vegetables in a clean kitchen towel and squeeze dry.
3. In a medium pot, melt the butter in the EVOO, 2 turns of the pan, over medium-low heat. Add the onion and garlic and cook until softened, 10 minutes. Add the boiled potatoes and milk and mash together. Season with pepper and the thyme, then stir in the chicken broth. Stir in the reserved vegetables and heat through, about 2 minutes. Stir in the cheese. Thin the soup with a little water if desired. Pass the crusty bread and extra cheese around the table.

Book Review: The Diving Bell and the Butterfly

My friend Diana and I decided to start a book club to force ourselves to read more often. The Diving Bell and Butterfly was the first book and I was a big fan of it.

The book is about a famous French Elle magazine editor that had a sudden stroke and became a quadriplegic that was only able to blink one eye and turn his head from side to side. The entire book was signaled to various interpreters letter by letter; hence why the book is very short.

I enjoyed the read. I mean, it was a depressing account of a wonderful life cut short, so it wasn't pleasant, but I think the author was thorough and elegant with his account of the hardships he has to face compared to the glamorous life he used to live. Ironically, the second to last chapter (the chapter describing the day of the stoke) was titled "A Day in the Life", the same title as my blog. He filled the chapters with verses from that Beatles song claiming it was the first song he heard that day and how appropriate it was to the events following. I would highly recommend this book.

Article of the Day

"Vatican lists 'new sins,' including pollution"

2 new sins have been listed today in the Catholic church (I'm shocked that they included an environment-related one):

• Thou shall not pollute the Earth.
• Thou shall beware genetic manipulation.

Click here for the article.

Shannon's Wedding

I can't believe it's almost been a year since Shannon's wedding! Shannon and Ian were married in June of last year and I was in the wedding. I wanted to post these pics in case anyone didn't see them yet. It was a blast and she looked gorgeous as always!!

What I Made Last Night...

...and it was amazing. Instead of ricotta cheese I used goat.

Beet Risotto with Roasted Asparagus and Ricotta Salata
Recipe Courtesy of Rachael Ray

INGREDIENTS:
6 cups vegetable or chicken broth
5 tablespoons extra-virgin olive oil (EVOO)
1 1/2 cups arborio rice
2 baseball-size red or golden beets, peeled and cut into 1/2-inch cubes
1 small yellow or red onion, chopped
2 to 3 cloves garlic, finely chopped
1/2 cup dry red wine if using red beets or dry white wine if using golden beets
Salt and freshly ground pepper
1 pound asparagus, trimmed and cut on a diagonal into 1-inch pieces
1/2 pound ricotta salata cheese, crumbled

DIRECTIONS:
1. Preheat the oven to 425°. In a medium pot, warm the broth over medium heat. In a large, deep skillet or a medium Dutch oven, heat 3 tablespoons EVOO, 3 turns of the pan, over medium to medium-high heat. Stir in the rice to coat with the oil, and toast for 2 minutes. Add the beets, onion and garlic and cook until softened, about 5 minutes. Pour in the wine and cook until absorbed into the rice, then begin adding broth a couple of ladles at a time, stirring with each addition, until the rice is cooked, about 20 minutes. Season with salt and pepper.
2. While the risotto is working, on a baking sheet, toss the asparagus with the remaining 2 tablespoons EVOO, season with salt and pepper and roast for 10 minutes.
3. Serve shallow bowls of beet risotto with the roasted asparagus and crumbled cheese on top.

L-O-V-E her

I really love Victoria Beckham. It could be a continuation of my Spice Girls obsession from high school, but I really don't know why I think she's so awesome, but I do!! SEriously.

Recipe of the Day

I've made this recipe at least 10 times and each have been a winner! Actually I take that back 9 out of 10 have been a winner (the 1 bad time was totally my fault, I overcooked it and it was completely dry). It is so easy and straightforward and the result is just delicious. I followed the recipe exactly as is. Enjoy!!

Turkey and Artichoke Stuffed Shells with Arrabbiata Sauce
Recipe courtesy of Giada de Laurentiis

INGREDIENTS:

1 (12-ounce) box jumbo pasta shells (recommended: Barilla)
3 tablespoons extra-virgin olive oil
1/2 large yellow onion, chopped (about 1 cup)
3 cloves garlic, chopped
1 pound ground turkey
1/2 teaspoon kosher salt, plus 1/2 teaspoon
1/4 teaspoon freshly ground black pepper, plus 1/4 teaspoon
1 (8 to 10-ounce) package frozen artichokes, thawed and coarsely chopped
1 (15-ounce) container ricotta cheese
3/4 cup grated Parmesan
2 eggs, lightly beaten
1/4 cup chopped fresh basil leaves
2 tablespoons chopped fresh flat-leaf parsley
5 cups Arrabbiata Sauce, recipe follows
1 1/2 cups grated mozzarella (about 5 ounces)

DIRECTIONS:
Bring a large pot of salted water to a boil over high heat. Add the pasta and partially cook until tender but still very firm to the bite, stirring occasionally, about 4 to 5 minutes. Drain pasta.

Meanwhile, in a large heavy skillet, heat the olive oil over medium-high heat. Add the onions and the garlic and cook until the onions are soft and starting to brown, about 3 minutes. Add the ground turkey, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and continue to cook, stirring occasionally, until the meat is slightly golden and cooked through. Add the artichoke hearts and stir to combine. Remove from heat and let cool.

In a large bowl combine the cooled turkey mixture with the ricotta cheese, Parmesan cheese, eggs, basil, parsley, and the remaining salt and pepper. Stir to combine.

To stuff the shells, cover the bottom of a 9 by 13 by 2-inch baking dish with 1 cup of Arrabbiata sauce. Take a shell in the palm of your hand and stuff it with a large spoonful of turkey mixture, about 2 tablespoons. Place the stuffed shell in the baking dish. Continue filling the shells until the baking dish is full, about 24 shells. Drizzle the remaining Arrabbiata Sauce over the shells, top with the grated mozzarella. If freezing, cover tightly with plastic wrap and place in the freezer for 1 day and up to 1 month.

To bake, preheat the oven to 400 degrees F. Bake until the shells are warmed through and the cheese is beginning to brown, about 60 minutes (20 minutes if shells are unfrozen.)

Arrabbiata Sauce:
2 tablespoons extra-virgin olive oil
6 ounces sliced pancetta, coarsely chopped
2 teaspoons crushed red pepper flakes
2 garlic cloves, minced
5 cups jarred or fresh marinara sauce

Heat the olive oil in a large soup pot over medium heat. Add the pancetta and saute until golden brown, about 5 minutes. Add the garlic and saute until tender, about 1 minute. Add the marinara sauce and red pepper flakes and bring to a simmer. Remove from heat and let cool until ready to use.

Yield: approximately 6 cups

The Most Beautiful Place on Earth

Two summers ago (2006) my family, my friend Mary and I took a Mediterranean cruise starting in Venice and ending in Barcelona. The stops included Venice, Rome, Santorini, Athens, Mykonos, Florence, Tuscany, Sorrento, Nice, Monaco and Barcelona; but there was one place that just stuck out as the most amazing I had ever been to: Capri.

Capri is a little resort island off of the Amalfi Coast in Italy. This island has THE most amazing views of Italy (especially Mount Vesuvius) as well as some of the cleanest and most sparkly water you will ever see. I swear its like paradise. When I went on a tour of Pompeii, the tour guide suggested that in Greek mythology (this area of Italy was highly influenced by Greeks) Capri meant the isle of the sirens and whenever Zeus, punished into Mount Vesuvius, would get so frustrated at looking at the sirens' beauty, he would erupt (i.e. volcano). I thought it was a beautiful story seeing as such a naturally disastrous entity was so close to such a beautiful paradise.

My only issues with Capri was the hydrofoil getting to the island from our cruise ship. I cannot handle motion very well and lets just say it wasn't very pleasant! I wish I had my pictures from that trip, but cannot find them at the moment so enjoy some I found on the web (the pictures really do not do it justice):

One of the Best Museums in LA

I went to the Norton Simon Museum with my friend Monica a few weeks ago and was SHOCKED at the types of collections they had there. Everything from 15th century religious figures and portaits to 19th century Degas, Monet, Manet and van Gogh to 20th century Picasso and Rivera. I thought it had one of the best art collections in LA.

President's Day Weekend in NY

2/15/08 - 2/19/08

During President's Day Weekend this year I went to NY to visit my boyfriend, Kevin. There was snow all over the ground when I arrived and the weather was perfect to play in it! So, we did! However, we didn't have enough gloves or snow boots so we had to improvise. Kevin wore oven mitts and I wore plastic bags over my gym shoes! It was a blast.

Then on Saturday we attended Kevin's goddaughter's bat mitzvah. It was nicer than majority of the weddings I have been to! Apparently Russian Jewish people like to do it big!

Most Ridiculous Article of the Day

"Did the Clinton Campaign Doctor Obama Footage to Make Him 'Blacker'?"

Click the picture below to read this ridiculous article:

The Rachael & Giada Obsession

As of three years ago, I have become actively involved in cooking. I rarely eat out anymore and am a part of a cooking club that meets every few weeks. Part of the reason I have become so enthralled by cooking is because of two shows on the Food Network: 30 Minute Meals and Everyday Italian. When I acquired my Tivo, I was able to record these shows and watch them on a regular basis. After preparing a few of Giada's and Rachael's meals for myself and friends, I became so confident and began delving into other cuisines as well as creating a few dishes on my own. Throughout this blog I'll try and snap some shots of some dinners I've made for myself as well as the spreads we have for the cooking club. I just made this the other day and it was fabulous!!

Leeky, Creamy Chicken & Dumpling Soup

The Office

I have been working at the Institute for Creative Technologies (a research department of the University of Southern California) for the past three years now. ICT has been very good to me in the sense that they have promoted me three times and gave me this beautiful office with a view of the marina (the office is in Marina del Rey, CA). Enjoy some pics below.

The Bailster

Soooo, I have a dog named Bailey. I rescued him from the San Francisco SPCA in 2003. I had my eye on him for a few months, but he was not adoptable because he had a small heart murmur. When he became adoptable, I found out he was trained to help out the hearing impaired. So not only was he the cutest, most adorable dog in the entire facility, he was also one of the smartest! The last five years with this guy have been so enjoyable and amazing. He truly personifies the term "best friend"! Enjoy some pics and a video of his usual playful antics!! BTW, I named him Bailey because he can do so many tricks like circus animals (i.e. Barnum & Bailey's)...

The First Post

I've created this blog to keep my friends and family informed on what I've been up to. My life has been a very exciting smorgasbord of events and drama; however, my day-to-day activities may not seem as exciting. I love to cook, shop, read, watch films, play with my doggie and soak up the California sun. My interests lie in food, technology, business and women's rights. I hope you enjoy what I have to share!

I've called the blog "A Day in the Life" because I thought it was appropriate for the type of content I'll be putting up here, but also because it is my FAVORITE Beatle's song. The Beatles are BY FAR my favorite band. Here is the vid for that song: