Raw Pad Thai Salad

Raw Pad Thai Salad

I have developed a habit of watching all the movies nominated for Academy Awards. The Brutalist was surreal, Wicked was thoughtful and empowering, but The Substance was truly eye-opening.  I was excited to see Demi Moore in a new film, as it had been a while since I’d seen her in a movie.  Her nomination for Best Actress and Golden Globe win for the movie was also fantastic.

Although Demi didn’t win the Oscar (Mikey Madison won for Anora), her portrayal of Elisabeth Sparkle is raw, tragic, and painfully beautiful. The film’s narrative revolves around Elisabeth’s struggle to age in Hollywood while remaining relevant. This struggle is not unique to her or Hollywood but is emblematic of the societal pressures faced by women all over the world. The Substance takes a nose dive into themes surrounding youth, beauty, self-esteem, and self-loathing. This movie still haunts me. My friend Monica and I have talked about it for weeks.

The Substance Coralie Fargeat (2024) – The Shining Stanley Kubrick (1980)
The Shining Stanley Kubrick (1980) – The Substance Coralie Fargeat (2024)

The Substance had so many Easter eggs that pointing them out would take days. Still, the giant photographs of Elisabeth in the hallway with a carpet that resembles Kubrick’s The Shining says everything without saying a word. Other nods include the Black Swan, The Fly, Carrie, and Alien. All refer to a normal person’s slow, maddening transformation into a monster.

For many women, beauty is a commodity bestowed at birth or paid for. When I say “beauty is a commodity,” it means that beauty, particularly female beauty, can be bought, sold, or exchanged for economic value, and baby…sex sells. Don’t get me started on 72-year-old Bill Belichick and his 24-year-old girlfriend.

The film’s powerful critique challenges the traditional notion that beauty is in the eye of the beholder, and most of the time, it’s men beholding.  Meanwhile, women are inundated with beauty products, botox, lip injections, boob jobs, nose jobs, fake hair, fake lashes…the list goes on and on. With its haunting narrative, the movie serves as a powerful critique of the societal beauty standards that often reduce women to nothing more than their physical appearance.

In the movie, Elisabeth is influenced by these standards, wishing to remain young. She takes “the substance,” and then her younger self, Sue, emerges. They must change places every seven days. But soon, Sue wishes to prolong her youthful transformation and begins stealing fluid from Elisabeth to stay young. In doing that, she causes Elisabeth to start rotting. But they can’t survive separately, as Sue soon finds out. She took and took until there was nothing left. The scene where Elisabeth is getting ready for a date made me cry.

The monster at the end shows how and why women go to great lengths to be beautiful. What drives them to pursue beauty turns them into nothing short of monsters—women who deface themselves don’t look human anymore. Seeing Elisabeth wear a printed copy of her old face and smeared lipstick was heart-wrenching. It was a tragic reminder that maybe her old face wasn’t that bad.

The movie’s quote, “Remember, you are one,” starkly reminds her that her young and older selves are the same people. How much of her older beauty was she willing to sacrifice to remain youthful? The Substance is genuinely a work of art. It is existential, graphic, provocative, and, like The Brutalist, brutal.

More importantly, it is a wake-up call for women. We are so much more than what you see on the outside. My mother always says, “Beauty is as beauty does.” We have come so far thanks to the suffragists, feminists, and brave women who have fought for a place for us beyond mopping the kitchen floor up to our necks in diapers or being relegated to working behind the make-up counter at Macy’s.

My sisters, we cannot go backward. There is nothing wrong with taking care of ourselves.  Myself, I’m a lipstick feminist, but I will never get fillers, botox, or plastic surgery. Demi’s transformation, her decision to dissolve her fillers and embrace a raw vegan diet, made my heart happy. None of us want to see our bodies break down. Physical decline, vision changes, skin changes, weight gain, hormonal shifts, and many more can be slowed down by exercise and the foods we eat.

A vegan diet, including raw “living” foods, may help slow the aging process at a molecular level, potentially reducing the estimated ages of various organ systems.  Raw plant-based foods are rich in antioxidants, which can help protect cells from damage caused by free radicals, a process linked to aging. Vegan diets are naturally lower in inflammatory foods, which can contribute to overall health and potentially reduce signs of aging.

Raw vegan foods’ antioxidants and anti-inflammatory properties may contribute to healthier, younger-looking skin.  We are what we put into our bodies. And isn’t it better to extract life from plants than from ourselves?

This recipe is dedicated to Demi Moore.

 

 

 

 

 

 

 

 

 

Vegan Mocha Mousse Cake

Vegan Mocha Mousse Cake

If I could have three different careers, I would choose cooking, writing, and designing in no particular order. Or all three? The joy I felt creating the interior for my mid-century Treehouse was unparalleled. I carefully chose furniture and artwork indicative of the Dutch Modern and Eames eras, pouring my love for design into every detail.

A picture of my “CH07 Shell Chair”.
Charles & Ray Eames Photo via: Wikipedia

The emphasis on abstraction, simplicity, and functionalism in Dutch Modernism has significantly shaped my design choices. I deeply admire the minimalist aesthetic it promotes. Minimalism, as a philosophy, encourages us to focus on what’s important and eliminate distractions, a concept known as simple or intentional living.

The focus on simple designs with minimal decorative elements, clean lines, and open spaces aligns with my design philosophy. I also appreciate Dutch Modernism’s eco-friendly approach. Most furniture pieces are designed with practical use in mind, prioritizing comfort and usability. And some…just look really cool.

“Manner of Gerrit Reitveld” Steltman Chair-1970’s Dutch Modern

Garret Rietveld, a Dutch architect and furniture designer, led the De Stijl art movement. This movement, which was a reaction to World War I, was based on the hope that art could lead to social and spiritual renewal. We could use some of that today, eh?

Many people, including Charles and Ray Eames, two of my favorite designers, were notably influenced by the Dutch Modern De Stijl, or “The Style” movement. Born in St. Louis, Missouri, designer and architect Charles Eeams made groundbreaking contributions to the world of architecture, furniture design, industrial design, manufacturing, and the photographic arts. Charles and Ray met at Cranbrook Academy of Art, where Charles taught design and Ray was a student. His wife Ray had previously studied with the venerable and incredibly influential painter and teacher Hans Hofmann. I could do a whole post on Hofmann (and I may).

Influenced by cubism, Hofmann (right) became friends with Picasso, Georges Braque, and Henri Matisse in Paris. Photo Via: WikiArt

Charles Eames, a true visionary and ardent admirer of Frank Lloyd Wright, coined the phrase, “The details are in the details.” His influence on my life’s philosophy is profound. Can I get an amen?

To me, this is not just a saying but a way of life that permeates everything I do, reflecting my passion and commitment to what I care about. When I embark on a project, whether cooking, writing, or designing, I invest my heart and soul into it. I believe that the essence of anything remarkable lies in the details, and I always strive to bring this depth and thoughtfulness to my work.

So, like a proper design nerd, I eagerly awaited Pantone’s announcement of the color of the year. Pantone, a company that sets the color trends for industries such as fashion, design, and manufacturing, never fails to surprise. And this year, they did not disappoint with their choice of the most exquisite shade of brown, ‘Mocha Mousse.’ And I love it!

In general, I am not one for sweets. You’ll likely notice that I have a few desserts listed, but not many. I have more of a savory palate. This recipe is a rare exception. The creamy mousse and the light, airy texture of the cake make you almost feel like you’re eating a cloud. I like this recipe as it’s a take on a classic tiramisu. Adding the slightly bitter espresso cuts some of the sweetness that tends to be too much for someone like me.

I thought about making a gluten-free version, but the gluten is needed to keep the cake moist and fluffy. This cake is all about texture. It is 100% vegan and uses no eggs, which is kind of a big deal in baking. There are a lot of good dairy substitutes, but eggs are not as easy. I haven’t tried JustEgg, but if anyone does, reach out and let me know your thoughts.

This cake uses applesauce as a substitute for eggs. Plain yogurt works; too-1/2 cup of yogurt is the equivalent of 2 eggs and the equivalent of the 2/3 cups of applesauce in this recipe. For the mousse, I used Navitas cocao powder.  It’s good quality and Regenerative Organic certified, meaning it meets the world’s highest standard for organic agriculture with stringent requirements for soil, animal welfare, and social fairness.  And you can pretty much find it anywhere. For the plant-based cream, I used Country Crock Plant Cream. Right now, they have a $1.50 off coupon on their website.

For the top of the cake, since it’s a mocha espresso after all, I thought it would be fun to do a take on a mocha latte using white royal icing and pipe a little latte art. This is certainly not necessary, but it made for a pretty picture. If you are adventurous and ambitious enough, this is a cute and simple YouTube video about doing something like this. (FYI, I used a chopstick instead of toothpicks to draw the design.) Otherwise, I might recommend shaving a bar of vegan chocolate over the top or simply dusting cocoa on the top with a fine mesh sieve.

Enjoy!

XOXO,

Steph

Pan Braised Cabbage in a Fennel Cream Sauce with Tomato Salsa

Pan Braised Cabbage in a Fennel Cream Sauce with Tomato Salsa

 

I just watched the Oscar-nominated movie The Brutalist. I don’t know if you’ve seen it, but I found it raw, bold, and confounding. With its stark and powerful visuals, the cinematography alone makes it worth watching. The film follows the journey of an acclaimed Hungarian architect (Adrian Brody) who had studied at Bauhaus before the war, survived the horrors of the Dachau death camp, and ended up in America.

Bauhaus Photo via: Wikipedia

The movie, with its heart-wrenching and, at times, painful narrative,  uncovers the unexpected beauty of brutalist architecture. As a lover of art and architecture, I was pleasantly surprised by the movie. It opened my eyes to the wonderment of human resilience and the unique allure of Brutalism, a form of architecture with which I was slightly unfamiliar. The film stirred me and transformed my understanding and appreciation of this minimalist aesthetic.

Brutalism is a unique architectural style rooted in the philosophies of modern architecture. It champions the truth of materials, which is achieved by their “raw” expression. Béton brut, or raw concrete, is not about concrete but more about the way of using concrete. While many people do not care for the form (you either love it or hate it), I was deeply engaged, browsing through various pictures of Brutalist architecture. Each resonated with me on some level, fueling my passion for this unique architectural style.  

The Guggenheim Photo via: http://www.theguggenheim.com

As a lover of mid-century everything, I was thrilled to visit the Guggenheim a year or so ago. The Guggenheim is a unique embodiment of Brutalism, designed by Frank Lloyd Wright. Wright, my most beloved architect, has left an indelible mark with his organic architecture. His use of low-pitched roofs, horizontal lines, large open floor plans, and natural materials like wood and stone sets him apart. The Guggenheim, one of his most ambitious projects, is a testament to his genius. It’s a pity he didn’t live to see its completion.

Wright’s only other Brutalist design is Fallingwater, which might be the most beautiful home ever built.  Wright designed the house to rise above the waterfall it was built on. The house’s cantilever terraces blend with with rock formations, and the floors and roofs cantilever over the waterfall. It’s sublime!

Fallingwater Photo via: Wikipedia

Another favorite example is Les Choux de Créteil, a creation of Gérard Grandval, which was completed in 1974. It is a sight to behold. This group of 10 buildings, each nearly 69 feet high, is surrounded by rounded petal-shaped balconies, which gave it the nickname “choux,” meaning cabbage.

Les Choux de Créteil- Paris Photo via: WSJ

The balconies were initially intended to be used as gardens filled with ornamental plants and trees, creating a more ‘green’ appearance that would change with the seasons. I loved this idea and was greatly disappointed when I learned that part of the project was never completed. It’s a feeling many of us can relate to when a vision is left unfinished: a sense of disappointment and longing for what could have been. Who knows, maybe one day, Grandval’s vision will be complete. 

I guess it should come as no surprise that this recipe is all about cabbage! This simple, understated choux is slightly seared and then braised until fork tender. I sauteed red bell pepper, a shallot, carrots, and garlic until browned somewhat. Then, I added some tomato paste, stock, salt, and pepper. I finished the broth by blitzing it in a blender and adding it to the pan with parmesan, lime juice, and zest. Because of the citrus in the sauce, I removed it from the heat and added the vegan cream.

This step is crucial so the sauce doesn’t curdle. You can make your own or buy a pre-made plant-based whipping cream. I added the cabbage to the sauce and topped it with a simple tomato salsa. Combining these flavors may seem unusual, but trust me, it’s a culinary adventure that all comes together nicely. I like a salsa with some heat, but you do you!

XOXO,

Steph

Pasta Arrabbiata with Spinach, Black Pepper & Parmesan

Pasta Arrabbiata with Spinach, Black Pepper & Parmesan

I’ve been spending a lot of time in the kitchen lately. When I sent my dear friend Monica a Miles Davis song, she immediately responded, ‘Are you cooking?’  It’s a joy to be understood so well by a friend. The influence of the work of the great artists and musicians I’ve been immersing myself in is palpable, sparking inspiration and creativity. Like an artist in their studio, I’ve found myself drawn to the kitchen. Cooking, in its many forms, has become more than a pastime. It’s a profoundly transformative experience; like an artist using color, texture, and form to create a painting, a chef uses ingredients, flavors, and presentation to craft a culinary masterpiece.

Recently, I completed a book on the Spanish painter Pablo Picasso’s Blue Period (1901–04). The book delved into how the young Picasso, born in Málaga but moved to Barcelona at 14, crafted a unique style and a strong artistic identity. He adapted the artistic lessons of fin-de-siècle Paris to the social and political climate of an economically struggling Barcelona. Despite his controversial reputation, which is a result of his unconventional artistic techniques and personal life, I’m struck by his passion and the profound impact of his art on the human experience.

The Blue Room, Pablo Picasso (1901) Photo via: Wiki Art

 

Femme assise (Melancholy Woman) 1902-03 Photo Via: WIki Art

Picasso’s Blue Period is a series of monochromatic events and a deeply personal journey into the universal consciousness of pain. Inspired by the suicide of his close friend, Carlos Casagemas, these paintings resonate with me on a deeply profound level. They carry a somber mood focusing on human suffering, sadness, poverty, and social isolation. They seem rather apt for these trying times.

 

The ‘blue’ theme, reminiscent of Miles Davis’s Kind of Blue, seems to echo a sense of loss and mourning that I’ve felt in my own life recently. It’s as if Picasso’s brushstrokes and the aching and evocative loneliness of Miles’s trumpet have captured my experiences, creating a shared connection through their art.  I understand all too well how art and music, with their transformative power, can alter one’s mood, change perceptions, and inspire change.

Chef Steph
Pepper Rain

Picasso and Davis, with their bold and unconventional styles, radically deconstructed traditional perspectives of both art and music. Comparable to Picasso, Miles was at the forefront of every cutting-edge change in his art. Both are known for their bold and daring creative risks, pushing the boundaries of their work to excess. Picasso, estimated to have created around 50,000 art pieces, left a monumental legacy and often went far beyond what was considered socially acceptable (see his piece “Guernica”). Both men were very charismatic and complex, and each had a ferocious temper, which reminded me of the Italian word arrabbiata. Arrabbiata means ‘angry’ or ‘get fired up’ in Italian. 

Arrabbiata Pasta Desconstructed

 

In the Romanesco dialect, the adjective arrabbiato denotes a characteristic of being pushed to excess. Excess in art refers to using exaggerated or extravagant elements in an artwork. It involves going beyond the usual or expected boundaries regarding quantity, size, color, texture, or any other artistic element.

Just as their art was a bold departure from the norm, this spicy recipe is a daring departure from traditional Italian cuisine. It incorporates both expected and bold flavors, such as the intensely concentrated sweet and savory flavor of slow-roasted tomatoes and garlic paired with rich, slightly nutty Parmesan, but also the sharp, pungent, biting kick of red pepper flakes. Despite these complex flavors, it comes together quickly and easily, making it a perfect choice for a busy weeknight. Paired with a dry Pinot Noir like my new favorite central coast Poppy Pinot Noir Reserve, this dish is genuinely la comida como arte.

XOXO,

Steph

 

 

Roasted Cauliflower with Sorghum & Cavolo Nero Pesto

Roasted Cauliflower with Sorghum & Cavolo Nero Pesto

As I write this post, I’m reminded of the phrase, “Be Careful What You Wish For.”  We’ve had another 4 inches of snow this week, and I’m starting to feel a bit stir-crazy. This year, we’ve had a whopping 25 inches of snow and subzero temperatures. While I adore the beauty of snow, I’m beginning to long for a change. Perhaps a change of scenery, like mountains and skis, would rekindle my love for it. I’m all about being warm and cozy by the fireplace, but it’s becoming a bit overwhelming.

Speaking of warm and cozy, I’ve recently stumbled upon a new musical love that has added a delightful twist to my winter cooking sessions. The joy of discovering Miles Davis and his album Kind of Blue has been a revelation, adding a new dimension to my winter days. This album sets the perfect ambiance, transforming the comforting atmosphere of my kitchen. I fell into a rabbit hole, starting with a documentary called Miles Davis: Birth of the Cool and then a two-part podcast about the Juliard student, which took me on a deep dive into the world of modal Jazz. Davis used his trumpet to emulate the sound of the human voice by cutting out vibrato, turning his Jazz into a smoother and more emotional form of music.

Photo via: Wikipedia

I’ve long loved John Coltrane, who plays the tenor saxophone on the album. I bought A John Coltrane Retrospective: The Impulse Years in college. His version of Sentimental Mood with Duke Ellington is one of my favorite pieces of music. But Miles, although I knew who he was, was new to me. Kind of Blue is heralded as one of the greatest jazz albums ever recorded and certainly as Miles’s masterpiece. It’s also the best-selling Jazz album of all time. Recorded in 1959, Kind of Blue is a landmark in jazz history, known for its innovative modal jazz style and the legendary lineup of musicians like Coltrane and Julian Adderly. Blue in Green is my favorite song on the album, and it evokes the melancholy of a long winter’s night, eliciting a certain longing for something you can’t quite put a finger on.

While I’m yearning for sunshine and warm weather, I’m also embracing that this is my favorite time of year to cook. I adore winter cooking, especially comfort foods. And I can’t wait to share this unique cauliflower recipe with you; it’s a delightful twist on a classic pasta dish that wraps me in a warm and cozy embrace! The cauliflower is roasted to perfection, creating a hearty texture that pairs beautifully with the rich flavors of the sorghum pesto. This unexpected combination is a perfect match for a cold winter’s night.

There is a clear connection between mood and food, and one of the best things you can do to help your immune system and boost your mood is to add foods high in vitamin C. This recipe contains Cavolo Nero, or Italian Kale, sometimes called Tuscan or lacinato (las-i-na-to). It’s curly kale’s talk, dark and handsome cousin. One serving (one cup) contains more than a day’s vitamin A requirement, essential for eye health and immune function. It contains vitamins K, C, B6, manganese, copper, calcium, and magnesium. One cup of cooked kale contains 1000% more vitamin C than one cup of cooked spinach! This cauliflower recipe is delicious and a powerhouse of nutrients, ensuring you’re well cared for during the winter.

 

For the pesto, I used walnuts instead of traditional pine nuts. Walnuts are great for cognitive function (memory, attention, and language) and can also boost mood. Not to mention, they’re a whole lot cheaper than pine nuts. I keep them in my freezer and grab a handful when I need a little afternoon snack.

As always, I’m eager to hear how you like it. I have a “Jazz, Baby” playlist on Spotify if you’re a Jazz enthusiast like me. If you do a profile search on Spotify, my name is Spinning Wheel. I’d love to hear your thoughts and recommendations, so don’t hesitate to share them.

Stay warm.

XOXO,

Steph

 

Pan-Seared Fennel with Garlicky Butterbeans

Pan-Seared Fennel with Garlicky Butterbeans

Greetings! I hope this post finds you well. Thanks to some good old-fashioned relaxation, I feel much better! I am grateful to have spent much time wintering here at Innsbrook. I love peace away from the hustle of everyday life. Winter is undoubtedly a time of introspection and retreat, slowing down and going inward. I am also profoundly delighted to be off social media. The respite from that chaotic, soulless world has been a blessing.

I have connected with some good girlfriends, sharing books, art, and movies. I have immersed myself in art by watching close to 30 hours of art documentaries, including The Andy Warhol Diaries (highly recommend), two documentaries about Jean-Michel Basquiat (I adore him), Banksy, Mark Rothko, Bob Ross, and Andrew and Jamie Wyeth (Jamie is another artist I dearly love). These documentaries have given me a deeper understanding of the artists and their work, and I’m excited to sharpen my knowledge of one of my favorite mediums. The most exciting part was that I even purchased my first Basquiat, one of his early SAMO pieces done on masonite, which was a dream come true for me.

I’ve joined the St. Louis Art Museum and am proud to call myself a true art patron. My friend Monica and I anticipate visiting Art in Bloom in two weeks. Recently, I’ve been on a journey of discovery, immersing myself in new art forms. I’ve taken up the Japanese art of Ikebana, a minimalist approach to flower arranging that has truly captivated me.  The three principles of Ikebana are simplicity, asymmetry, and balance.  The ephemeral compositions are breathtaking, and their possibilities are endless.

 

I’m thrilled to share this newfound inspiration with you. In these moments of sharing our personal experiences, we truly connect and inspire each other. I hope my journey into the world of art and writing can also bring a sense of connection and inspiration to your life. I may even start a blog on various art forms.

In April, Monica and I will see Roaring: Art, Fashion, and the Automobile in France, 1918-1939. The Deco period in France was one of the most interesting and creative periods in modern times. With the likes of Picasso, Hemmingway, Fitzgerald, Woolf, Matisse, and Gertrude Stein, France experienced a modern-day Renaissance, to be sure! I’m eagerly looking forward to this exhibition and the opportunity to immerse myself in the art and culture of that era.

I just finished my fourth round of edits on my novel and am happy to say it’s finally done. Although, I believe it was Da Vinci who said, “Art is never finished, only abandoned.” And after eight years of writing, I would agree. Writing has always been my gift, my sanctuary. It’s where I can lose myself, create life, and let my imagination run wild. The joy I find in writing is unparalleled, and I wish to share it with you, even if it’s just in this space for now, with a few recipes sprinkled in. My writing process is a journey of discovery and creativity, and I’m excited to share this part of my life with you to make you feel connected and inspired.

Speaking of recipes, this one, Pan-Seared Fennel with Garlicky Butterbeans, is a keeper. It’s perfect for winter and comes together quickly, which can be a gift when you don’t feel much like cooking. Roasted fennel has a sweet, slightly caramelized aroma with distinct notes of licorice or anise. If you have difficulty finding “fennel” in the grocery store, ask if they have anise. Like black licorice, fennel has a milder, more mellow quality when roasted.

I seasoned the quartered fennel with fresh thyme and dried fennel seeds. The butterbeans were sauteed with shallots, garlic, and minced fennel fronds. Once warmed through, I pureed about 2/3 of the beans with olive oil, salt, and pepper. That made a lovely base for my fennel. I topped it with whole butterbeans, fresh parsley, and fennel fronds. It was, in a word, mouthwatering! I hope you enjoy it.

Coconut Chickpea Curry with Peanuts and Chili Oil

Coconut Chickpea Curry with Peanuts and Chili Oil
Greeting friends!  I hope this day finds you doing well.  At least better than I am, anyway (insert sad emoji).  I am currently on day 6 of having contracted Influenza A.  I’ve never had the flu before, and let me tell you, it’s a whole new experience. The first two days, I could barely get out of bed. I’m sure if you’ve had it yourself, you feel me.
So, I felt a bit off throughout the day, and I knew something was coming. And when the flu hit, it hit hard. It was no surprise when my husband piled three blankets on me that evening, and I still couldn’t get warm. He even tried to warm my socks by the fireplace, a gesture that warmed my heart more than my toes. Sadly, I still couldn’t get warm. I was downright shivering, and it had me wondering why.
Viruses and bacteria seem to multiply poorly when our temperature rises above our normal 98.6°F. When our immune system senses an illness, its need to increase its core temperature causes the muscles in the body to contract and relax rapidly to create heat. This is what causes shivering or chills. It’s also why we develop a fever. Heat destroys pathogens. I’m pretty reticent when taking anything to bring a fever down, as I believe it’s the body’s natural defense mechanism. This is not medical advice, and when a fever reaches 103°F. I go to the doctor. In this case, I just rested; when I felt like it, I ate what I craved.
Just as I could sense the onset of illness, I also knew what my body needed to recover. Our bodies often know what they need if we’d only listen. So, when I finally started feeling hungry, I had an intense craving for curry. Yep!
Curry is made from ginger, turmeric, alliums like garlic and onion, and a mix of chili peppers.  Ginger and turmeric are known for their anti-inflammatory properties and are natural decongestants. Alliums are powerful anti-viral, anti-inflammatory, and immune-boosting vegetables. Chili peppers contain Vitamins A and C and capsaicin, which boosts the immune system and raises your body temperature, making it harder for viruses or bacteria to survive.
Thus, the Coconut Chickpea Curry recipe was born! It is quick and delicious and makes enough for a few meals. I plan to make this a few more times before winter is over. As always, let me know in the comments if you made it and liked it. In health and happiness…

 

XOXO,
Steph

Savory Lentil Shepherd’s Pie

Savory Lentil Shepherd’s Pie

If you’ve followed my culinary journey for any length of time, you already know that winter is when I truly come alive in the kitchen. Cold weather turns me into a cozy-food alchemist—give me comforting soups, hearty stews, and bubbling casseroles, and I’m in my element.

And this Shepherd’s Pie? This is one of the recipes I’m most excited to share with you.

There’s something magical about warming up with delicious food when the air turns cold. It fills my belly, nourishes my soul, and always seems to bring me back to center. This particular recipe has been a favorite of mine for years. The way the flavors meld together, deepen overnight, and become even better the next day—it’s pure comfort in a dish.

Over time, I’ve tested several versions, each with its own personality and little twist. Some were good… but a bit too tame for my taste. I’m all about bold, layered flavor—after all, what’s the point of cooking otherwise? One version was decent but needed that extra oomph. In a pinch, I grabbed a bottle of Heinz Chili Sauce from the pantry. Normally, I avoid store-bought sauces because of the additives, but I’ll admit—it absolutely worked.

Still, you know me. I wanted something deeper, richer, mine.
So I set out to create a homemade version: a balanced, robust tomato-based sauce built from scratch with spices and love. The result was everything I hoped for—savory, tangy, full-bodied—and it ties this entire dish together beautifully.

It’s hearty, comforting, flavorful, and a perfect cold-weather staple.
I hope it warms your home the way it warms mine.

Love

Love

To quote the late Elie Wiesel, author and Holocaust survivor,

“The opposite of love is not hate. It’s indifference.

The opposite of art is not ugliness. It’s indifference.

The opposite of faith is not heresy. It’s indifference.

And the opposite of life is not death. It’s indifference.”

It’s taken me a while to articulate the emotional burden I carried last week after the election. It wasn’t hate, resentment, fear, or anger that consumed me, but a heavy cloak of indifference.

Even in hatred, we are moved to act. We fight it, denounce it, and disarm it.

And while indifference can be a source of respite during difficult times, if left unchecked, it can lead to apathy, allowing us to ignore others’ essential humanity.

So last week, I called my mother and quite matter-of-factly told her that I no cared what happened to other people. I no longer cared what happened to our country. And I no longer believed in God. My mother listened quietly. When I was done crying, she said with a wisdom that always seems to transcend time, “Stephanie, you put your faith into the wrong hands and called it God. It’s okay. But no political party, man or woman, or institution can make things better.”

Then she told me to pray.

When I hung up, I wasn’t sure if the conversation had made me feel better or worse, but I did what she said. I prayed. I asked God how hate could win. How can selfish lies win? How can people use HIS name for evil? I was numb.

As I went about my day driving to the grocery store, my heart suddenly brimmed with something I can only describe as love. But not just any love—agape love—a selfless, unconditional, universal love that has the power to transform.

That may sound weird. Writing it after the fact sounds strange to me, too. But it was a love that came from a place far greater than my imperfect capacity to love. It is a feeling I wish I could bottle up and pour out in moments of doubt and despair.

Most of the people who know me well know that I am more of an omnist when it comes to religion. I am well-versed in many faiths and have sifted, sorted, and adopted my own particular beliefs about the subject.

One of the most challenging things I have had to come to terms with in Christianity and Buddhism is the concept of forgiveness. It is deeply rooted in compassion and understanding. It is the belief that we must love and forgive those who have harmed us. But how can I love my enemies, and why should I pray for those who persecute myself and others?

Because that’s how He loves us. Before his crucifixion, Jesus’s final commandment celebrating the Passover meal with his disciples was to “Love one another as I have loved you.”

We are to forgive seventy times seven. We bestow unlimited forgiveness.

Even in the throws of agony on the cross, Jesus asked his God to forgive his torturers even as he watched them gamble for his clothes: “Father, forgive them, for they know not what they do.” For Buddhists, love and forgiveness are ways to end suffering and find inner peace. For Unists and Yogis, love is compassion, equanimity, and the highest vibration, an unconditional love that can create positive change.

Love is about dismantling the ego, offering help to those in need, holding the door open for someone, saying excuse me, please, and thank you, being kind to those who are not kind to you.

It is about putting more good than bad into the world. We have to embrace love collectively and show each other compassion without judgment. It doesn’t mean we have to love what people do. It means we respond, act, and treat each other from a place of love, even towards those who do not love us, because “they know not what they do.” And if we did, there wouldn’t be so much anger, hatred, and violence in the world.

We cannot meet hate with hate.
We cannot meet anger with anger.
We cannot meet violence with violence.
We can only confront hate, anger, and violence with the most powerful force we have-love.

It’s not just a response. It’s a choice, a decision to act from a place of love.

Cherry Smoked Portobello Mushrooms with a Marchand de Vin Sauce

Cherry Smoked Portobello Mushrooms with a Marchand de Vin Sauce

I love mushrooms, but my favorites are big, juicy portobellos. Add some thyme, red wine, and onions, and I’m all yours.

When immature and white, this mushroom may be known as common mushroom, white mushroom button mushroom, cultivated mushroom, table mushroom, and champignon mushroom. When immature and brown, it may be known as Swiss brown mushroom, Roman brown mushroom, Italian brown mushroom, cremini/crimini mushroom, chestnut mushroom, and baby Bella.

When marketed in its mature state, the mushroom is brown with a cap measuring 4–6 inches. This form is commonly sold under portobello mushroom, portabella mushroom, and portobello mushroom. Thank you, Wikipedia.  Who knew? 

I wanted to add a portobello mushroom recipe to my cookbook but lamented the best way to prepare them. I got out my handy dandy cast iron, but then I remembered that I had my little-used  Cameron stovetop smoker. Within minutes, I fired up my gas stove and added some portobello mushroom caps and cherry wood chips. Twenty-five minutes later, I was floating in mushroom heaven. And no worries if you don’t have a smoker. You’re set if you have a medium pot with a lid, steamer basket, foil, and wood chips! Just so you know, there may not be a lot of variety, but you can buy wood chips at almost any grocery store. 

Finally, I debated between topping it with a simple red wine sauce or a cabernet demi-glace, aka a Marchand de Vin Sauce. I opted for the latter. It didn’t disappoint, either. With just a tang of the sherry vinegar marinade shining through the cherry wood’s mild and fruity smoke, it was the perfect balance of flavor. I didn’t make my own demi-glace, but you certainly can. I will work on that recipe next!