It is not easy to find happiness in ourselves, and it is not possible to find it elsewhere. - Agnes Repplier

Coffee makes me happy. Yep, simple as that. It's a beautiful moment. . .

. . . curled up on the couch, wrapped in a blanket, reading a great novel and the kitten purring on your chest as the sunlight beams through the apartment window with the view of New York skylines, sipping fresh french pressed coffee.

. . . sitting in a crowded cafe on the corner of a West Village treelined street, people watching with my notebook and laptop computer propped open awaiting to be painted with letters, slowly savoring a dark espresso, beginning with the light layer of foam.

. . . walking in to the coffee shop on a groggy Monday morning with New York Times in hand and am picked up by a strong coffee with a dash of soymilk and cinnamon.

Mmmm. . .the aroma, warmth and caffeine kick is blended to perfection to create pure (caffeinated) happiness.

bogota, colombia

Espresso-chocolate shortbread cookies (Adapted from Baking: From My Home to Yours - Dorie Greenspan):

1 tablespoon instant espresso powder
1 tablespoon boiling water
2 sticks (8 ounces) unsalted butter, at room temperature
2/3 cup confectioners’ sugar
1/2 teaspoon pure vanilla extract
2 cups all-purpose flour
4 ounces bittersweet chocolate (plain, or a toffee variety), finely chopped, or 3/4 cup store-bought mini chocolate chips
Confectioners’ sugar, for dusting (optional)

Dissolve the espresso in the boiling water, and set aside to cool to tepid.
Beat the butter and confectioners’ sugar together on medium speed for about 3 minutes, until the mixture is very smooth.
Beat in the vanilla and espresso, then reduce the mixer speed to low and add the flour, mixing only until it disappears into the dough. Don’t work the dough much once the flour is incorporated.
Fold in the chopped chocolate with a sturdy rubber spatula.
Using the spatula, transfer the soft, sticky dough to a gallon-size zipper-lock plastic bag. Put the bag on a flat surface, leaving the top open, and roll the dough into a 9 x 10 1/2 inch rectangle that’s 1/4 inch thick. As you roll, turn the bag occasionally and lift the plastic from the dough so it doesn’t cause creases. When you get the right size and thickness, seal the bag, pressing out as much air as possible, and refrigerate the dough for at least 2 hours, or for up to 2 days.
Position the racks to divide the oven into thirds and preheat the oven to 325 degrees F. Line two baking sheets with parchment or silicone mats.
Put the plastic bag on a cutting board and slit it open. Turn the firm dough out onto the board (discard the bag) and, using a ruler as a guide and a sharp knife, cut the dough into 1 1/2-inch squares. Transfer the squares to the baking sheets and carefully prick each one twice with a fork, gently pushing the tines through the cookies until they hit the sheet.
Bake for 18 to 20 minutes, rotating the sheets from top to bottom and front to back at the midway point. The shortbreads will be very pale–they shouldn’t take on much color. Transfer the cookies to a rack.
If you’d like, dust the cookies with confectioners’ sugar while they are still hot. Cool the cookies to room temperature before serving.

“There is no quality in this world that is not what it is merely by contrast. Nothing exists in itself.” - Herman Melville

It's amazing the numerous variations one can come up with around one main ingredient or food and then build a whole restaurant menu on that base. Years ago, way before moving to New York, I heard about Rice to Riches, rice pudding in over twenty flavors like sex drugs and rocky road (no idea what that is) and old fashioned romance (traditional) and about ten different possible toppings like oatmeal coconut crumble or buttery graham cracker blanket. Peanut Butter & Co. is a store in the West Village dedicated to peanut butter and jelly sandwiches. It brings you back to the good ol' days of childhood with a sophisticated twist if you so choose to prentend to be mature. There's The Elvis that is a grilled peanut butter sandwich stuffed with bananas and honey and can even be tried with bacon if you so daringly choose (gross) or The Fluffernutter, freshly ground peanut butter sandwiched with a glob of heavenly marshmallow fluff (hopefully you haven't been deprived as a child and know what this is). The shop that originated in 1998 also offers flavored peanut butter - spicey, white chocolate, cinammon-raisin or chocolate peanut butter.

Over the weekend I tried a savory version of this trend. Mussels - 23 varieties of mussels are offered to customers at Flex Mussels in the Upper East Side. Upon walking in, it looks like a small bar with what I think could be seats for those that don't make reservations because it got really busy starting around 7P. But, walking past the hostess in to a larger room that could seem cold and bare with wooden tables and floors you're greeted by warm aromas of garlic and butter that turns the place to an inviting ambience. The walls are covered in beautifully framed travel photography that bring me back to the days of travel essays and anthropology, inspiring me to add getting back in to photography to my list of new years resolutions.

The pound of mussles are carried out to the table in huge silver pots and lids removed at the table to expose the steamy aroma. While I was tempted to try the Provencal (tomato, basil, saffron, orange zest, pernod, garlic, white wine), South Pacific (kaffir lime leaf, cilantro, white wine, lemongrass), or the Italiano (calamari, roasted garlic, red wine, tomato sauce), I'm happy with my choice of sticking to the Classic (white wine, herbs, garlic) and sharing with my date's Spartan (kalamata olive, garlic, tomato, oregano, olive oil). There are appetizers and other seafood options, but a heaping pot of mussels with homemade fries, that were admittingly disapointing. . . nothing special. . . and complimentary bread to soak up as much remaining liquid as you can stomach is a perfect meal. For dessert, which I don't normally do because I prefer a good savory and fulfilling meal, ending maybe with a port wine or sambuca, we ordered apple bread pudding that was laced with a whiskey caramel sauce sprinkled with cinammony, crunchy granola and served with an egg-shaped scoop of icecream. While I read recommendations about the doughnuts and strawberry shortcake, this dessert was great and perfect with the pressed tea accompaniment. To me, this place seemed like a hidden gem, one of the pricier ones, but perhaps only because I don't frequent that neighborhood hardly ever. It was far too busy and bustling for it to be a secret spot. On our way out, the smells of curry floated past. . .Maybe next time I would be more adventurous with the flavors, but I don't think these mussels need to be smothered in so much extra. I prefer complex simplicity.

Mussels with White Wine, Garlic and Herbs

1 pounds mussels

1/2 cup dry white wine

1 clove garlic, minced

1/2 shallot, sliced

1 bay leaf

1 tablespoons chopped fresh parsley leaves

Scrub the mussels under cold running water and discard any with open or broken shells. Remove the "beard" by pulling off any wiry threads from the seams.
In a large pot, bring the white wine, garlic, shallot and bay leaf to a boil.

Add the mussels, cover and cook for 2 minutes. Remove the cover, stir, recover and cook until the mussels open, about 2 to 3 minutes. Discard any mussels that do not open after 6 minutes.
Ladle the mussels into large bowls. Add the parsley to the broth and pour it over the mussels. Serve immediately.

"A girl should be two things: classy and fabulous." - Coco Chanel

Wine and Roses. . .Doesn't get much more romantic than that (well, maybe it could). But, this was such a perfect place for a girls night out. It's a small, dark, candle lit restaurant where the bar is central and takes up most of the space that breaths romance with the fresh flower petals scattered across the table and bar tops. There's a warmth about the whole place from the food to the wine that oozes out to the sidewalk even on a cold winter night. While it's not in my neighborhood, it was worth venturing out to the quiet, more mature, upper west side one evening to reunite with a couple of great girls in my life. They have an excellent wine selection, although pricey, and savory food choices that are more moderately priced for an UWS-NY spot. However, it's definitely not worth going for a $4 espresso!

There's nothing quite like a girls-night-out. .. and even better with the girls being single. Yes, that's because I'm single and want others to be open to have as much fun as me ;) Also, then we can bash boys and share stories of the difficulty of dating in the city or, on the positive side, of crushes we have or great one night stands. I mean, what else do you think girls do together? Really though, true friends that will stay around for life are hard to come by and worth the effort of maintaining even as times get busy. Girlfriends offer a unique relationship of support, nurturing and loyalty unlike that of what a guy could offer. Men are wonderful (some of them .. . sometimes) but they are a different species from Mars and women are from Venus. . .simple as that. There is not a man in the world that could take the place of a girlfriend.

Another place worth frequenting for a girls-night-out is Employees Only in the West Village. The cocktails are some of the best, along the lines of Little Branch, Hotel Griffou, Raines Law (just to name a few). The ginger smash uses fresh ginger root muddled with sweet cranberries, gin, apple liqueur and squeezed lemon juice and makes you feel semi-healthy and rationalize that the ginger is helping settle your stomach and easing your cold symptoms. Another popular drink amongst my girlfriends is the Amelia, potato vodka and St. Germain elderlower liqueur shaken with pureed blackberries and fresh lemon juice. Although this is too sweet for me to drink a full glass of it, let alone 3 as some of my friends, I enjoy a mini champagne flute of it compliments of the bartenders who are as unique as the place itself. It's best to get there early to get a seat at the bar to build a relationship with the bartenders before the crowd arrives. When my sister and I went on Christmas Eve, we enjoyed a low key dinner and glass of wine in the company of the men behind the bar. Dev generously complimented us with mini flutes of their Fraise Sauvage - gin shaken with wild strawberries and tahitian vanilla, topped with prosecco. It was the perfect ending to the delicious light meal of seared diver scallops and arugula and shaved fennel salad. The salad was mixed with a tangy lemon vinaigrette that was the perfect balance with the bold anise flavor from the fennel and sharpness of the shaved parmesan. The menu described the scallops accompainment as roasted cauliflower puree and tobiko, but what I received had a surprisingly different light curried flavor with a small slice of roasted cauliflower. But, I couldn't get enough, soaking up whatever puree or sauce was left in the bowl with the leftover table bread. Yum!

At Wine and Roses, my friend got a quiche that looked so comforting and hearty, perfect with a deep red wine that it inspired me to find some good recipes. Below is one for a feta veggie quiche that can easily be adapted to taste:

Ingredients
1 (9 inch) wheat pie crust
1 whole egg

4 egg whites
1 1/2 cups milk
1 tablespoon all-purpose flour
1/2 cup chopped onion
1/2 cup sliced fresh mushrooms
1/2 cup chopped fresh spinach
1/2 cup broccoli florets, chopped or roasted red peppers
1/4 cup crumbled Greek feta
1/4 teaspoon salt
1/4 teaspoon ground black pepper
Directions
Preheat an oven to 450 degrees F (230 degrees C). Line pie pan with pie crust, and place a double layer of aluminum foil over the crust. Bake in the preheated oven for 5 minutes, and then remove foil. Continue baking until crust begins to set, about 5 to 7 minutes; remove from oven. Reduce oven temperature to 350 degrees F (175 degrees C).
In a mixing bowl, beat eggs with milk and flour. Stir in onion, mushrooms, spinach, broccoli, and feta cheese. Season with salt and pepper. Pour mixture into hot crust.
Bake quiche at 350 degrees F (175 degrees C) for 45 minutes to one hour or when knife inserted in center comes out clean.

"The truth will set you free. But first, it will piss you off." - Gloria Steinem

Woman must not accept; she must challenge.

She must not be awed by that which has been built up around her;

she must reverence that woman in her which struggles for expression.

~ Margaret Sanger ~

When you walk in to Sheila Kelly's SFactor studio, there's something comforting about being surrounded by 6 inch platform shoes and dimly lit rooms with poles. I know it may sound strange, but when you leave after one class, there's an extra bounce in your step and an air of confidence radiating from you. . . feeling empowered for that moment. It was my experience at SFactor that inspired me to write the previous entry on empowerment. Women are still insecure with their bodies and owning their sexuality and sensuality. Why is it okay for men to have multiple girlfriends or wives, but women are considered sluts and may even be stoned or run over with a car for having a sexual relation? Society has molded women into submissive, sexually-restraint individuals. Why is it that women are always supposed to be in the mood to have sex whenever the man wants or at least compromise and suck it up. . .just because he's ready to go? We wait for the man to make the first move, to ask for our number, invite us on a date, and so on. I consider myself traditional in courtship and chivalry, but women need to begin to learn to own their voice and body and discover the power in them. Feeling your sensuality, acknowledging your sexuality, embracing your body. . .this is empowerment!

"A woman is the full circle. Within her is the power to create, nurture and transform." ~ Diane Mariechild

About a year ago, I signed up for an intro class at SFactor. I was intrigued to learn more about the pole dancing workout that incorporates dancing, strengthening and fun tricks on the pole that you see at the "classy" strip clubs. I left feeling energized, sexy and empowered. I walked out of the studio with a renewed energy and confidence but wasn't ready to financially make the commitment. It is definitely way overpriced, but a year later, I was ready to reap the potential benefits, making the economical sacrafrice and am absolutely loving it. For two hours a week, I am in my own world, away from judgements, stress, superficiality and any other frustrations or negativity. In class, it's my time for meditation and to be with and in my body, exploring myself with carelessness, embracing all that I am. The goal is to carry this feeling within at all times. The pole itself is seriously addicting and feels amazing to wind around, letting the body move freely as it feels to music before swinging in to a firefly. As in life, this experience at SFactor is about the journey, a personal journey in discovering, understanding and accepting me.

I'd like to meet one woman out there who has not fantasized about pole dancing, stripping, giving a lap dance. As dirty and uncomfortable as the fantasy may seem to you, it's hard to imagine, you've never fantasized for one, even brief, moment. And, if not, go on YouTube to find a pole dancing video and tell me it's not beautiful the way the body moves and that you don't get a tad bit envious of the woman's ability to let herself go and be sexy. Still no? Well, then you definitely need to take SFactor's workout class. Women's sexuality has been repressed for too long. It's time to connect with our bodies to feel empowered from the inside out.

Sexy, Sweet, and Indulgent Dark Chocolate Truffles:

Ingredients
8 ounces semisweet chocolate, chopped into 1/4-inch pieces
4 ounces unsweetened chocolate, chopped into 1/4-inch pieces
2/3 cup heavy cream

2 tablespoons unsweetened cocoa, sifted
2 tablespoons confectioners' sugar, sifted

Place 8 ounces semisweet chocolate and the unsweetened chocolate in a 4-quart bowl.
Heat the heavy cream in a 1 1/2-quart saucepan over medium heat. Bring to a boil. Pour the boiling cream over the chocolate. Allow to stand for 5 minutes, then stir until smooth (now you have ganache). Refrigerate the ganache for 1 hour until firm but not hard.
Line a baking sheet with parchment paper. Using a tablespoon of ganache for each truffle (approximately 3/4 ounce), portion 24 truffles, evenly space onto the parchment lined baking sheet. Refrigerate the ganache portions for 15 minutes (so the ganache will be firm enough to roll into truffles). When the ganache is firm enough to handle, remove from the refrigerator and individually roll each portion of ganache in your palms, in a gentle circular motion, using just enough pressure to form smooth rounds. Roll 16 of the rounds in 2 tablespoons cocoa and separately roll 8 in the confectioners sugar until completely covered. Store the truffles in a tightly sealed plastic container, in the refrigerator. Remove about 1 hour before serving.

"Give light, and the darkness will disappear of itself." - Desiderius Erasmus

EMPOWERMENT: to give official authority or legal power to; enable; to promote the self-actualization or influence of

Empowerment has played an important role throughout history and has become ever more president today, crucial in the trendy age self-help and social responsibility. Shortly after having arisin in the mid-17th century with the legalistic meaning, the word empowerment began to be used in a more general and infinite way of enabling or permitting. Its more modern use originated in the civil rights movement and was later taken up by the women's movement. Born out of such historical and political movements, advancements and changes, there is no doubt of the importance and strength of empowerment of a peoples.
I previously explored inspiration and the impact it can have on someone, but the gift of empowerment may be even more profound. According to Wikipedia, "empowerment refers to increasing the spiritual, political, social or economic strength of individuals and communities." By developing confidence in one's own capacities, the individual can then feel conscious and in control. Empowerment is such a strong and useful tool for personal and societal advancement but so difficult to develop and grab hold of in a world full of human rights atrocities, gender inequality, illness, racism, violence and poverty.
While the definition and process of empowerment can encompass a lot, for the purpose of this entry, I want to focus on personal development and empowerment that is often associated with feminism and the women's movement. Millions of women throughout the world live in conditions of severe deprivation of, and attacks against, their fundamental human rights for no other reason than that they are women. We hear of acid attacks of women in Pakistan, stonings of women in Iran, tens of thousands of Indian women and girls dying during pregnancy, in childbirth, and in the weeks after giving birth, adolescent girls victims of human trafficking, etc. The headlines of women and girls being victims of human rights abuses goes on and on.
America's culture has come a long way since the first wave of the feminist movement in the 18th century, but there are still signs of opression and stereotypes that keep women feeling marginalized and insecure. Generation after generation, it is tiring to feel repressed, and now is the time to reclaim control and no longer accept and internalize society's pressures.
Empowerment has personal meaning and the process different for different people at different times. For many women, it has to do with feeling in control and confident in our bodies and lives. It's a struggle to feel independent, financially and emotionally, to not depend on anyone else to support or make you happy. This all comes from within and radiates outward to then be able to have a healthy relationship with others, one with out dependency. As for empowering ourselves through our bodies, these struggles can be compared across cultures. Women have been sexually exploited and victims of violence since beginning of time. In America, we place extremely high values and importance on the superficial and have created a culture of eating disorders and plastic surgery. While body image issues are always a result of deeper issues and complexes, and it's important to begin to understand those in order to get to the root of the problem that has manifested itself in to an eating disorder, for example, it's also important to understand the culture that has contributed to the rise in numbers of women and girls with this illness. However, my philosophy on this is not to place such an emphasis on media analysis. While I believe the images fed to women through the media do present unhealthy stereotypes and ideals, it is more cultural values that emphasize submission rather than communication/expression and this is taught to us by those closest, family, friends, teachers, etc. Besides understanding the roots of these issues, women and girls can still work to have a healthy relationship with their bodies, to empower themselves and reclaim their femininity as personally desired. Empowerment is about choice and freedom. . .having the power to decide for yourself, nobody mandating or placing you in a box. Women and girls must begin to explore themselves and see what provides best satisfaction and nourishment for their own soul. We must break the silence and no longer be restrained to holding in emotions and sexuality for fear that others will not approve or be judgmental since it goes against the norms of what we were taught and had ingrained in us since childhood. If the norms were always accepted, there would never have been progress in politics or human rights. Norms can and should be challenged and reinvented, beginning on a small scale, beginning with confidence in yourself.
Economic empowerment is equally challenging and important these days for women. Looking at even one generation past to my mother, I see how much times have changed. We've learned to struggle for independence and that education is foremost important, leading then to a career. In countries outside of the United States, women are still not allowed to vote or go to school or have their own businesses. We are fortunate in the States to have made this stride. However, it was only just a little less than 100 years ago that women gained voting rights in the U.S. Around the world, in underdeveloped and developing countries, women are still treated like second-class citizens or worse like slaves, held down by men, politics and religion.
I recently attended a talk by Nobel Peace Prize Winner, Muhammad Yunnis and editor of The Economist and was awakened to the the incredible world of microfinance. Muhammad Yunnis founded the Grameen Bank in Bangladesh in 1983 under the belief that credit is a fundamental human right. From his concept was born another great version of person-to-person microlending websites like Kiva and Vittana. With just $25, you can finance a personso that he or she can start a business in order to sustain themselves and family or you can fund loans for people looking to get a college education in developing countries. This is empowering individuals to create change and help poor people escape from poverty. Furthermore, for women especially, this can be life-changing as they become self-sufficient, contribute to the family's income (or in many cases become the bread-winner), which then raises their social status at home and in the larger community, giving them a voice. Also, it's a win-win-situation since the lender is making an investment and can acquire interest that he or she will gain once the other person begins to profit from their business or gets a job from going to school. This form of empowerment could be one of the greatest gifts one could give this holiday season.

"Most of the shadows of this life are caused by our standing in our own sunshine." Ralph Waldo Emerson

I'm not sure when or if the itch to travel and explore will ever end. . .and I'm not sure it's so good if it does. Traveling outside of the normal routine is invigorating and refreshing. Sometimes, we get so caught up in our bubble and begin to believe our problems are all there is to focus on. Especially when you are not challenged at work (which becomes most of your life), days seem mundane and lack inspiration. Traveling reminds me of the answer to the meaning of life. Travel challenges one to reflect, to be aware of the opportunities and possibilities that exist and appreciate the beauty within people and nature. Not all travels expose us to such positive situations, but even those ugly and sad situations show that there is so much greater than our own being and so many ways in which one could work to be more connected to the universe.

Having moved from Costa Rica to New York City, I went from one extreme to the other, from a Pura Vidalife to a rat's race. It was a shock to my system and way of being as I moved in with my sister with only one suitcase in hand and no plan other than to figure out a plan. After living in NYC over a year, I was ready for a true vacation where I could just lay on the beach and be surrounded by nature and good food and culture.

While I have a running list of places I want to visit for future travels, when I decided to go to Greece this past summer, it was more spontaneous as I happened to come across a good deal that included island hopping from Athens to Mykonos to Paros and Santorini. Not knowing much of anything about Greece other than the Americanized version of their food, I had little expectations and was more than pleasantly surprised by how wonderful a place and culinary dream it was. Our first meal in Athens was incredible and based on a recommendation from a girl working at Starbucks (yep, we found it!). Outdoors, on the sidewalk of a busy street, we were greeted with a basket of soft and crusty bread, fresh pressed olive oil, just picked olives and two shots of ouzo (that I admittingly couldn't finish). It wasn't just because we had a long day of travelling and then sight-seeing in the city that we devoured our greek salad, tomato pancakes (Tomatokeftedes) and saganaki with eggplant. The food was spectacular, fresh and satisfying and a taste of deliciousness that was to come.

Sitting on the roof of a restaurant upon a hilly stone and white-washed street in Santorini watching the sunset paint the sky over a vast body of water led me to melt into the couch and breath in the moment. . . a moment of serenity and peace.

Our last meal was most memorable and a bitter sweet way to end the trip. The experience was a constellation of moments we never wanted to end. With a bottle of crisp white local Santorini wine, oversized rolls, and dishes of tomato bruschetta and thick greek yogurt topped with eggplant salad and surrounded by natural beauty that words can not describe, the elements of the universe seemed to come together in perfect harmony. And, when it all conspires and works together, you are forced to be in and appreciate the moment and opportunity you were given to be able to experience something so incredible.

Greek food is one of my favorites, and I have yet to venture to Astoria to try the "authentic" restaurants (add that to my list), but I did have a wonderful meal at Pylos in the lower east side. Although it was definitely more of a posh, New York-Greek restaurant, the food and service was great and reminded me of the wonderful time spent in Greece. Arriving almost an hour earlier than my other half, I sat at a communal table/bar area that was for non-reservations and sipped on a glass of Santorini wine, observing the couples all around me and jotting down notes on reflections of my life and goals. There's something about the Greek ambience that urges me to self-reflect. I was just finishing my thoughts and observations when my dad arrived to share a delicious meal of greek salad, pita with hummus, beet salad and greek giant baked beans in a honey-scented tomato-dill sauce.

A couple months ago, I decided to get over my fear of cooking with eggplant. It can be so much easier than most recipes make it out to be and has an inherently delicious taste when baked/broiled. Below is a quick and easy, but tasty dish that can be modified based on likings but has become a comfort food of mine:

Eggplant Steaks with a couscous mediterranean salad:

Cut eggplant in about 4 slices length-wise and brush both sides with marinade of balsamic, soy sauce, garlic, olive oil, rosemary and pepper.

Broil for about 4 minutes on each side.

For the couscous mediterranean salad, prepare whole wheat couscous as directed.

Mix cherry tomatoes with olive oil, garlic, salt, pepper, and thyme. Roast tomatoes for about 30 minutes or until they begin to pop open.

Combine tomatoes with the couscous and add garbanzo beans, chopped olives and capers and feta.

Serving suggestions:

Plate eggplant and top with homemade hummus and sauteed spinach (w/garlic and olive oil) and serve with side of couscous mediterranean salad.

Serve eggplant steaks with couscous mediterranean salad and side of toasted pita points.

"Free the child's potential, and you will transform him into the world" Maria Montessori

Inspiration is one of the greatest gifts you can pass along to someone that leads to a reflection on how a small change in attitude can strengthen our resolve, create insight or resolve a conflict and create greater meaning in life. In this way, what was once perceived as a struggle and negative can lead to the challenge of aspiring to the perspective that turns the problems into opportunities for growth. It's one of the best feelings that can be visualized less of a lightbulb that switches on but more like a string of warmth that wraps through your body and manifests itself on the outside, perhaps with a smile or feeling of excitement, or in actions to create change.
One of my ultimate goals in life is to inspire and thus empower others in the same way so many people and experiences have inspired me. Sometimes we need inspiration more during certain times in our lives and can find it in the most obscure and unimaginable places. Inspiration may come from poetic words that touch us so personally and become motivating or from observing others and situations that bring an awakening from a hellish state of unconsciousness and invokes true emotion.

While traveling and living in Central America for two years, you almost become desensitized to the poverty around you and find excuses, such as drugs, for why the people may be homeless or begging for food and money. In many cases, drugs may be the case, but this is still no excuse to turn our backs and pretend these people and issues do not exist. At first the woman in rags holding a newborn baby and rattling her can for coins is such a shocking sight that profoundly impacts you and leaves your heart aching for days. But, as the months progress in a country where you can’t walk more than a mile with out seeing a begger and can’t sit down at for a meal outside without someone interrupting to beg for change. It begins to become an annoyance, no longer evoking such emotion but rather an obstacle that you just want to push your way through or step over. . .their presence becomes invisible. That may sound like an oxymoron, an invisible presence, but we impose this upon the poor, homeless and disabled. While we know these people exist, it becomes easier to ignore them, making them invisible while pushing out of “our world” of existence. Now, I don’t mean to generalize into a collective "we" because there are many people who feel affected by poverty, hunger, disabilities, etc., and do their part in acknowledging the issues and working to create change and helping these peoples. However, I'm bringing awareness to how easy it becomes to feel overwhelmed by the problems and throw our hands up in the air and how it is only natural to want to protect ourselves from being too emotionally affected and thus detach and invisble-fy (I know it’s not a word).

It seems that one can almost only have sympathy and compassion once he or she has had a similar experience or heard a personal story that has some element he or she can relate to. Maybe it’s as simple as relating to the begger in his fight to survive or the invisible factor: Have you never felt like nobody could see your potential or your true being, or like nobody could truly hear you? In the end though, it comes down to the truth that we are all human beings, sharing the same planet. . . all players in the same game of life. But, some of us have been dealt difficult cards and been given greater obstacles. It is those that are struggling and fighting that inspire me, snap me back into reality, forcing me to appreciate what I have, the opportunities available to me because of my health and a loving family that could provide for me.

There’s something about children that are especially inspirational to me. Perhaps it is their fragility and vulnerability that motivates me to want to be a protector or their sponginess that encourages me to want to teach so that they can absorb positivity and in turn grow to become happy and productive members of society. Children are the future. . .

"Children will not remember you for the material things you provided but for the feeling that you cherished them." ~Richard L. Evans

During a trip to Granada, Nicaragua, I was inspired by a little boy around 10 years old whose face I can picture as if I am still next to him and who I will never forget (even if Ofoto did delete any pictures I had of him). Despite all the negative perceptions of Nicaragua and its people, especially living in Costa Rica where the relationship between Nicaraguans and Costa Ricans is similar to that of North Americans and Mexicans, I found such beauty in that country. However, the situation of its people having gone through a turbulent history and living in a state of political instability is unfortunate .. .and, like, all societies, the peoples carry within them as an unconscious culture all of that history. While Costa Ricans complain Nicaraguans are taking their jobs (sound familiar?) and blame Nicaraguans for most crimes and violence (sound familiar?), without generalizing, they are trying to improve the quality of life for them and their families. Many go, leaving families behind, in order to have work and send what little money they earn back home with the hopes they can provide for their family and eventually be reunited. However, they are ostrasized and abused, taken advantage of and victimized mostly due to society's ignorance and stereotypes. I find such disgusting and dangerous racism intolerable and sympathize with people who don't have access to basic human rights and are treated so poorly or "forgotten" about--the invisible. Something about this little Nicaraguan boy captivated me. He was selling small hand-painted and crafted wooden birds that whistle. He came up to me and my friends trying to sell us some, but we just smiled and politely said no. While walking through the streets of Granada, I saw him again playing and laughing with a group of his friends lounging between pillars on the porch of a stunning historical building. It was so endearing that the next time he approached us while we were eating along the plaza, I started conversation with him and planned to give him some money. While my friends went to shop in the market, I stayed behind to talk with this boy for what turned out to be a seemingly long time. We were talking about school and his favorite subjects and that he loved reading and math and computers. He told me that he wanted to give me a bird as a gift and didn't want money in return. With hesitation, I graciously accepted and continued to tell him that I wanted to give him a gift. I asked if I could buy him food or if he liked candy, but he kept saying no to all my offerings. I asked if he could have one gift, what would he want. His reply: a new notebook for school. In that moment, my heart went out to him and all the children who don't have access to basic resources and can't afford to buy school supplies, so basic as a notebook. I saw his eyes light up as he spoke about his love of school and of learning. It was so genuine and endearing. Mothers will often send their children to go beg as they stand behind to then immediately collect the change, even sacraficing the child's education. I wanted the money to go towards his notebook. In the end, I insisted that I was going to give him some money but made him promise that it was only to be used for himself. Almost three years later, I can still feel the impression this boy left on me almost as profoundly as it was just yesterday and only hope I could have inspired him as much as he did me.

"No one has yet realized the wealth of sympathy, the kindness and generosity hidden in the soul of a child. The effort of every true education should be to unlock that treasure." ~Emma Goldman

"In the end, we will remember not the words of our enemies, but the silence of our friends" - Martin Luther King Jr.

Lazy Sundays are for sleeping in, lounging in your bathrobe with a cup of piping hot french pressed coffee and the new york times and later casually dressing to catch up with friends over a lengthy, unhurried brunch. It has become a favorite meal for many because of its special stamp marking the weekend and is accompanied by personal memories. Growing up, brunch was often the only meal of the week when my entire family got together including my nana and Lou. I woke up to the smell of grilled onions waiting to be wrapped in an omellete, fresh orange juice sparkled as the sun hit the glass pitcher and an array of bagels, cream cheese spreads, garnishes and lox lay center of a nicely set table. In college, brunch became the meal that satisfied to help alleviate my hangover and also recap with friends about the weekend events and encounters with fraternity boys. Now, Sunday brunch is a leisurely time when I can share the day with my boyfriend, or, as I did this past weekend, with wonderful friends that are often hard to connect with due to long distance or everyone's busy life schedules. As Deng Ming-Dao said, "Those truly linked don't need correspondence. When they meet again after many years apart, their friendship is as true as ever." These words eloquently express the bond that special relationships and true friendships have that will always remain in the heart.
I value the friendships I've been lucky enough to have made and kept in life. I've learned good, true friends are hard to come by. While studying abroad in 2005, I met two girls during orientation with the brightest energy that I never could have imagined would later become such wonderful and supportive friends. After almost two years of not seeing each other, since I moved back to the States, we reunited over Halloween for a weekend of festivities, reminiscing and catching up. It brought back incredible times we shared in Costa Rica from spontaneous overnight weekday trips between classes just so we could go to our favorite Monday night spot amongst surfers in Playa Hermosa (4 hours from the city) to the disgustingly memorable hostels and condos we visited and lived in together across the coasts. With these girls, I shared some of my best times and have had their shoulder to lean on and ear to listen. They were part of a time that forever changed who I was, shaping me to become a better person who developed an understanding of what is important to me in this life.

While in Costa Rica, we had some of our greatest times at Tsunami Sushi in Playa Jaco induldging in the freshest sushi and craziest environment, but this past weekend, it was brunch at Ann Sathers in Chicago that will stay with me forever. After accepting we are in the States where there is almost always long lines at brunch hot spots, we put are name down with who we envisioned as Ann Sathers (although I'm not sure it really was). Only fifteen minutes later, we were sat by the window where the sun shone through just as I remembered it always had during brunch. It was comforting to know from the time I arrived that these girls haven't changed much. They devoured the dozen of chocolate chip cookies that I made the night before leaving for Chicago all in that first day and Ashley, God bless her, was most excited to take us to brunch at Ann Sather for their infamous cinammon rolls. Looking back at the weekend, despite the great parties we attended and intoxicating elderflower margaritas and pomogranate mojitos we gulped down, the cinammon rolls and brunch was the highlight of the trip. It consisted of great service, incredibley satisfying and tasty food and the best company one could ask for. In Rachael Ray's Tasty Travels, she takes a neighborhood-by-neighborhood trip of Chicago, stopping at Ann Sather's for the Swedish delights and now has her name on their menu as recommending the French Toast Fantasy - Marscarpone-filled cinnamon rolls, battered, grilled and topped with granola and fresh seasonal berries. Cinnamon rolls made in to stuffed french toast sounds amazing, but I'm more of a savory brunch person and thus opted for the V4 omellete - Fresh artichokes, asparagus, Portabello mushrooms and tomatoes inside a three-egg omelet topped with asiago cheese. All egg dishes come with your choice of two sides. I jumped at the opportunity to try the cinammon rolls. Two on a plate (as one side) came on hot plates with the gooey frosting dripping down the sides and even some on to the floor. They looked and smelled almost as good as they tasted. Cinnabon's used to be my favorite until I met these. Ann Sather's fresh cinnamon rolls had the perfect balance of sweetness and savoriness in the bread, and the cinnamon laced throughout the roll and layer of icing was not too overpowering. Mmmm . . .so delicious! I would definitley just make a trip to the cafe to pick up some of these cinnamon rolls and coffee to take back home in to bed. That way I wouldn't have to control myself in devouring it so as to save room for the main course that was so worth it. The omellete looked more like a frittata but was great because it wasn't too eggy so that I could taste all the filings and the cheesy golden brown asiago topping layer. We didn't want to leave the restaurant, contently digesting our food and wanting to savour the company of friends, but eventually had to say good-bye to both. It's funny how sometimes we wish time would pass more quickly to heal pain or to get to a good goal but time also seems to go by way too fast. They say time only flies by faster with age (that I've already found to be shockingly true), but Sunday brunch with friends is a time to slow down and appreciate life's blessings .. . and tastes even better with Cinnamon rolls.

Banana-Nut Monkey Bread
Recipe adapted from The Redhead
Makes 1 bread

Dough:
4 tablespoons unsalted butter
2 cups milk
¼ cup sugar
¼ ounce active dry yeast
5½ cups all-purpose flour
1 tablespoon fine sea salt
2 large egg yolks, beaten

Filling:
2 sticks (8 ounces) unsalted butter, melted, plus more for the pan
2 cups sugar
1 cup pure maple syrup
3 bananas, sliced
1 cup toasted chopped pecans
Zest and juice of one orange

1.Make the dough: In a small saucepan, melt the 4 tablespoons of butter. Add the milk and
sugar and place over low heat, stirring, until lukewarm (about 110°). Sprinkle the yeast over
the top and set aside until foamy, about 10 minutes.
2. Grease a large bowl with nonstick cooking spray. In another large bowl, whisk together the
flour and salt. Whisk the yolks into the milk mixture.
3. Stir the wet mixture into the dry mixture to make a wet, so) dough. Turn the dough out onto
a lightly floured surface and lightly knead until so) and elastic. Shape the dough into a ball
and place it into the greased bowl. Cover the bowl with a clean kitchen towel and let sit at
room temperature until doubled in size.
4. Make the filling: Preheat the oven to 400°. Butter a Bundt pan. In a large bowl, combine the
sugar, maple syrup, bananas, pecans and orange juice and zest with one-half of the melted
butter. Pour one-third of the filling into the bottom of the pan. Reserve the remainder.
5. Place the dough on a lightly floured surface and divide into 36 balls, rolling each ball gently
on the counter until smooth and seamless.
6.Arrange enough dough ba$s to form two circles around the bottom of the pan. Top with some
of the filling. Continue until you use up all the dough and filling, tucking the dough into the
holes left from the previous layer. Cover with a kitchen towel and let stand until risen to the
top of the pan, about 1 hour.
7. Pour the remaining melted butter over the top and bake for 15 minutes. Cover the pan loosely
with foil and bake for 20 minutes longer, until the interior of the bread registers 190°;
remove from the oven.
8. Let the bread cool in the pan for 10 minutes, then turn out onto a plate. Break into rolls or cut
into slices and serve.

"Some like to live for the moment, some like to just reminisce But whenever I have an evening to spend, just give me one like this" Frank Sinatra

A couple months ago I read about a new restaurant opening up in the lower east side, Blue Elm, and decided this would be where I had my birthday dinner. Not only does it seem innovative, but I was attracted to its philosophy. Chef Malik's restaurant and cuisine is based on his experiences in the African village of Sangalkam with French influences from where he went to culinary school and Asian flare from where he has traveled extensively. His restaurant and cuisine tell a story of coastal life in Senegal where the food was always fresh as the women visited the local market daily, seafood was brought directly from the ocean, and produce was purchased from farms within walking distance from the village. While this is not all possible in New York City, the dishes aim to be fresh and simple. Furthermore, the goal of Blue Elm is to mimick the dining experience of Sanglakam where there were no courses and the family gathered to share plates while telling stories and singing local folksongs.

Food and family meals are of central importance in many cultures but that I find lacks in priority in the States. Being most familiar with the Spanish-speaking cultures, it's rare that you would be too busy to find time daily to sit with your family, even extended family, to share in a home-cooked meal. This being important to me, I am usually drawn towards restaurants where there are sharing plates or tapa-type restaurants. It used to be that you could only find this type of experience at Spanish tapas restaurants, which became popular only about 10 years ago. But, now, fortunately, many cuisines offer sharing plates from Italian to Sengalese. Last birthday, my first in New York, I celebrated with friends at Pipa, one of my favorites where the ceiling is covered in gorgeous chandeliers that are for sale from ABC carpet next door in addition to antique mirrors on the walls. It's the perfect tapas restaurant with wonderful sangria to give even non-dancers the courage to move to the live salsa band. Despite my eagerness to try the new Blue Elm restaurant this year for my birthday, two hours before the time the reservation was for, I changed my mind. Yes, I'm a libra! I decided to go with another one of my favorite restaurants in Soho, Antique Garage. It was exactly the place I wanted to share with my dad and sister on my birthday, warm, comforting and charming with live music that made me feel like I was in the 20's with Frank Sanatra and sorrounded by sweet antiques. Utkul Cinel combined his two passions of food and antiques to create a magical dining experience. Antique Garage allows for a mediterranean sharing experience, chosing from a variety of fresh meze options. While I still hope to try Blue Elm, Antique Garage was the perfect place for this year's birthday dinner with my family.

Growing up in a mostly Jewish and Arab neighborhood, mediterranean cuisine became a favorite and was always a staple in the fridge. We always had hummus and tabboule with pita to snack on. My best friend's mom who is Chaldean would always cook the most delicious and fresh middle eastern food from yogurt to rice and tomato sauce to baklavah. While out of the country, or even out of the state of Michigan, I always craved this food but am lucky to be in a city now that has great Mediterranean restaurants, specifically Turkish ones. Beyoglu on the upper east side used to be a frequently visited spot when living in the area but Antique Garage is an even more special experience. For dinner, the tree of us shared a mezze platter that had tastes of hummus, eggplant salad, tzatziki, borek (phyllo dough cigars stuffed with feta), circassian chicken (chicken salad with walnut garlic sauce) and shepard salad. We additionally ordered another shepard salad topped with crumbled feta, grilled octopus and a special of grilled shrimp skewers over a bed of mediterranean couscous and lentils. I'm not usually a dessert person but of course was forced to order one knowing that the inevitable of a song was going to accompany it. None of the desserts automatically striked my fancy, but I chose the fruti de basco described as a mixture of wild berries a top cream filled pastry shell and then decided to ask the waiter (who was the best I've had in as long as I can remember) for his recommendation. He said the apricots were his favorite, sweetened dry apricot stuffed with Turkish kaymak and almond, and that he would try and find a few for us to taste. The desserts surpassed my expectations by far! The fruti de basco was more like a light layered cream cake with tiny wild berries topped with a blanket of powered sugar, and the apricots were amazing! They were not at all how I could have imagined. It would be worth venturing to the restaurant just for a coffee and apricots with background Frank Sinatra as an end to a great night. I kept thinking how perfect the restaurant was for this night and could not have been happier sharing it all with my family.

"The quality, not the longevity, of one's life is what is important." - Martin Luther King Jr.

Birthdays should be a joyous ocassion, a time to celebrate life and gratefulness for being another year older. Birthdays represent milestones in our life: At 16, we can drive; At 18, we become legal adults and vote; At 21, in the U.S., we are legally able to drink and buy alcohol. It's obvious these are important birthdays to celebrate, but in a society that values youthfulness, getting older can be difficult to deal with for many.
Personally, I almost dread the day and week before and after. While I am grateful that I lived another year, knowing many have not been fortunate enough to get to my age or passed away before their next birthday, there is still something surrounding this special day that leads to anxiety and sadness. Perhaps it's the actual number and feeling old as I watch my younger sisters growing up, or the intense self-reflection I carry out around this time of year disappointed I'm not in the career that I hoped I would be in by now, or expectations created around the important day, similar to New Years. Honestly, I believe it's a combination of all of this. As it's always easier to tell others how to deal with birthday blues and that the brain just needs to be snapped in to positive thoughts, it takes much effort to prevent depression from digging its way too deep and to convince yourself that "this is going to be the best birthday ever." While I don't expect it to be the best, I do have expectations that I've learned in life are okay and good to have. However, sometimes, based on past experiences, we become jaded and lower our expectations, sometimes giving up on them completely. But, it is empowering to acknowledge and accept the validity of our desires and expectations (as long as they are within reason and not hurting others) and live to fulfill them in order to feel "happiness." I expect to be treated well by my boyfriend, friends and family. I refuse to settle in an abusive relationship on any level in which I do not feel respected or cared about. So, yes, I have expectations, but the key is that the control over whether or not we reach these expectations is only within ourselves. My birthday becomes a challenge to practice this. I must make a vow to have this be a great birthday and make the preparations to accomplish this. Even though self-relection will be inevitable for me, the concentration will be on how far I have come, the obstacles jumped over through the years, in order to get here today. . . a place I never could have imagined just a few years ago. It's important to appreciate the wonderful people I am blessed to have in my life (forgetting about the rest), cherish this age because the number is only going to be growing, and fully feel the blessing that a birthday means you've been given another year of precious life.

While I admittingly struggle with my own birthday, I absolutely love celebrating for others! The flourless chocolate cake has become a tradition for me to make for birthdays ever since my sophomore year in college. I made an indulgently rich and fudgy flourless chocolate cake for a dear friend of mine, Michael. We bonded over our love for food and travel, and I truly admire his positive character and outlook on life. We don't see eachother often, but to this day, he continues to talk about this flourless cake and how incredibely memorable it was. At his wedding, when I was introduced to a family member, he knew me by the girl who made that chocolate cake for Mike's birthday. This cake is even more special, not only because I had a fun time making it (and must give credit to my childhood best friend Jaclyn for helping me frost it and cheering me on when I was afraid I had burned the ganache a bit too much) but because Michael met his now wife around the time of his birthday, and it was the cake that brought them together. Well, maybe it wasn't just the cake alone, but I'm honored my cake played a wingman role. Dawna, his wife, moved in next door to the apartment building where Mike was living, and he one day invited Dawna and her roommate for dinner, sharing the dense flourless chocolate cake with everyone for dessert. Soon after, they started dating, and, a few years later, are married.

Flourless chocolate cake is the top request I get from my friends when I ask what I can bake them for their birthday. It is my pleasure!

Flourless Chocolate Cake with Chocolate Mousse and Rasberry Sauce

(adapted from Godiva)

8 bars (1.5 ounces each) Dark Chocolate, chopped
1 1/2 cups (3 sticks) unsalted butter, softened
3 cups confectioners’ sugar
12 eggs, separatedPinch of salt

Chocolate Mousse:
1 1/2 cups milk
1/2 cup granulated sugar
7 bars (1.5 ounces each) Dark Chocolate, chopped
3 tablespoons vegetable oil
1 teaspoon vanilla extract
1 1/2 cups heavy cream

Raspberry Sauce:
1/2 cup water
1/2 cup granulated sugar
1 1/2 cups fresh or frozen raspberries
1/2 teaspoon vanilla extract
1/2 teaspoon finely grated orange peel

Make Flourless Chocolate Cake:
Preheat to 350°F.
Melt chocolate in double boiler or microwave until almost melted. Let stand 1 minute and stir until smooth.
Beat butter and 2 cups confectioners’ sugar with mixer at high speed for about 3 minutes or until light and fluffy.
Add egg yolks, one at a time, beating well after each addition.
Beat egg whites and salt with mixer at medium speed in a dry, clean bowl until frothy.
Gradually add remaining confectioners’ sugar. Increase speed to high and beat until stiff peaks form.
Fold melted chocolate into butter mixture.
Gently fold egg whites into chocolate-butter mixture. Do not overmix.
Pour batter into lightly greased 10 X 3-inch springform pan. Bake for 45 minutes, or until a toothpick inserted in center has a few moist crumbs clinging to it.
Cool completely in pan on a wire rack. Upon cooling, the center of the cake will sink.

Make Chocolate Mousse:
Heat the milk and granulated sugar in a small saucepan over medium heat to a boil. Remove from heat.
Add chocolate. Let stand for 5 minutes.
Stir until melted and smooth. Stir in oil and vanilla.
Let cool for about 10 minutes or until tepid.
Beat cream in a chilled bowl with mixer at high speed until stiff peaks form.
Gently fold one-half of the whipped cream into the tepid chocolate mixture.
Gently fold in the remaining cream, being careful not to overmix.
Carefully spoon mousse on top of cake, spreading evenly with a spatula.
Refrigerate for at least 2 hours or until cold.

Make Raspberry Sauce:
Heat the water and granulated sugar in a small saucepan over medium heat to a boil.
Add 1 cup raspberries, vanilla and orange peel.
Let stand for 10 minutes.
Strain raspberry mixture through a fine-meshed sieve into a bowl.
Refrigerate until cold.
Stir in remaining raspberries.

To serve, run a thin-bladed knife around edge of cake to loosen it from sides of springform pan. Remove side from springform pan. With a sharp thin-bladed knife, slice cake, wiping blade clean between each cut. Place the slices on serving plates and top with some of the raspberry sauce.

"Be kind whenever possible. It is always possible." - Dalai Lama

Watch your thoughts, for they become words.

Watch your words, for they become actions.

Watch your actions, for they become habits.

Watch your habits, for they become character.

Watch your character, for it becomes your destiny.

~Unknown source

The effects of karma are inevitable. Although many may fear these effects, it is more simply about the consequences of our actions that eventually leads to our destiny. Even if karma does not exist, if each person concentrated on and executed positive, rather than negative actions, acknowledging that everyone and everything coexists and is connected to the greater concept of life and existence, the world would be a much better place.

In his book, Path to Bliss, the Dalai Lama eloquently explains the greatly misundertood concept of karma: "Some people. . . take the Buddha's doctrine of the law of causality to mean that all is predetermined, that there is nothing that the individual can do. This is a total misunderstanding. The very term karma or action is a term of active force, which indicates that future events are within your own hands. Since action is a phenomenon that is committed by a person, a living being, it is within your own hands whether or not you engage in action."

The first step is to focus on ourselves, positive thoughts, and then live each day as an attempt to be the best person we can be with the awareness that we are not in this world alone. I try and volunteer often, not because I'm consciously thinking about karma, and selfishly hoping good will come back to me as a direct cause of volunteering, but I've come to believe there is a greater purpose for life through the questioning of the meaning of life. What would be the point if we just lived each day robotically only to fulfill our personal indulgences and desires and accumulate superficial wealth? It just doesn't make sense to me. All that only to die and then what? I need to believe there is more purpose and that all the challenges and obstacles we face are for a reason. I hope to impact lives in a positive way and participate in creating positive change so that I leave the world a better place for those following. After all, I may just be back to do it all again, or as they preach in Judaism, the after-life will be that much better. . .

After all that "preaching," I really aimed to devote this blog to my experience at the Food Network New York Food and Wine Event that I attended this past weekend. I signed up to volunteer through work in collaboration with the NY Food Bank and Share Our Strength in hopes of being able to at least see the Grand Tasting event showcasing New York's best restaurants and world-renowned wine and spirit makers. I figured, if work can't give tickets to this, I would at least take advantage of the opportunity to help out and work at it. I was posted to help hand out wine glasses to those arriving. One couple entered and asked for an extra wine glass since his brother couldn't make it. "Most certainly!" I replied, happily giving out another glass with my white-gloved hand. He was so thankful and added that he had an extra ticket. When I asked what he's going to do with the $250 valued ticket, he offered it up. Feeling some guilt, I accepted and thought about who I could call up that would appreciate such an opportunity and run over. I continued to hand out glasses to incoming guests until I was pressured from coworkers who wondered why in the world I was still working. Shortly thereafter, I took of my volunteer shirt and entered the tents that spanned across the entire length of Pier 54. It was more massive than I could have imagined and had a wonderfully fun and indulgent time. . .

After 10 minutes of taking a quick lap to scope out all the options and come down from the shock of all the action and masses, I found 3 other co-worker volunteers already with food in hand and wine stained lips. We spent the next 3 hours (until we were literally forced out) sampling food from some of my favorite city restaurants, some that were on my list of places to try, and others that were new to me but are newly added to my list. In addition to food, my wine glass was always full from various makers and types. I mostly stayed with red wines since it was kind of chilly out and was just in that mood with the exception of one memorable Wispering Angel rose from Chateau d'Esclans. The name fits perfectly with its subtle, sweet, light, fruity and crisp notes. The frenchman himself was very charming and paired with a Spaniard from the north of Spain that had an excellent Rioja. We returned to this duo as our last and final stop to fill up the glass and relax as we took in the whole experience and now needed to digest everything.

While the wines and spirits were intoxicating, the food took me on a delicious culinary journey. First off, not only did I get to meet Patrick Neely, Ellie Krieger, Top Chef's Fabio, Iron Chef Chairman Kaga and contestants Dominique Crenn and Brad Farmerie, I got to try some of their creations. The Iron Chef mini cook-off at the event used cheddar cheese as the main ingredient. Chef Brad created an apple, cinnamon and cheddar crumble with a miso cheddar ice cream that was intriguing to the pallet and tasted like a slightly under-cooked apple pie with creamy ice cream in which you could just barely make out the white cheddar laced throughout it. Chef Dominique made a celery root "cappuccino, " cheddar cheese bacon espuma and cheddar cheese biscuit. She made a special one for me with out the espuma that I admit greatly altered the dish and makes it unfair to judge since I missed a huge part of incorporation of the main ingredient. But, the celery root "cappuccino" was very tasty and like a warm, comforting soup, and with the cheddar cheese biscuit was a perfect pair. However, I am still amazed by the cheddar cheese dessert by Brad.

I can confidently pick out a few favorites, but the best sampling experience would have to be the chocolate pumpkin and almond tortellini with mostarda butter by Chef Albert DiMeglio, representing the French restaurant in Gramercy, Olana. He had to clearly write that this was "not dessert!" .. . "it's pasta" . . ."savory." It was like nothing I have ever tasted, so smooth and creamy, the pumpkin filling that oozed out of the tortellini pasta that had a hint of cocoa. The mostarda butter is something new to me, but added a little oily texture and topped with shaved parmasean cheese rounded out the dish of deliciousness. I was so impressed and can't wait to try out this restaurant.
Other notable impressions were (Pescatarian Bias):
Haru: Alex Aratake - tuna tartare with a dallop of guacamole on a home-made tortilla chip
One if by land, Two if by sea: Sam Freund - pampano with crab, orange and smoked corn puree
Allegretti: (beautiful Italian Chef) Alain Allegretti - stuffed calamari
Suenos: Sue Torres - tequila salmon tartare on plantain chip

Tequila-Flamed Shrimp Tostadas
Recipe by Sue Torres

1 Hass avocado, mashed
1/4 cup finely diced fresh pineapple
1/2 cup drained canned black beans
2 scallions, finely chopped
3 tablespoons fresh lime juice
Salt and freshly ground pepper
2 tablespoons vegetable oil
3/4 pound medium shrimp— shelled, deveined and cut into 1/2-inch pieces
2 large garlic cloves, minced
2 tablespoons silver tequila
1/2 canned chipotle in adobo sauce, seeded and minced
1 tablespoon unsalted butter, cubed
24 large round tortilla chips (or make your own)

Directions
In a bowl, mash the avocado, pineapple, beans, scallions and 1 tablespoon of the lime juice. Season with salt and pepper.
Heat a large skillet until very hot. Add the oil and heat until shimmering. Season the shrimp with salt and pepper; add to the skillet along with the garlic and cook, shaking the pan frequently, until the shrimp are almost cooked through, about 2 minutes.
Remove the skillet from the heat and add the tequila. Tilt the pan slightly over the burner to ignite the tequila and cook until the flames subside. (Alternatively, remove the pan from the heat and ignite with a match, then return to the heat.) Stir in the chipotle, butter and the remaining 2 tablespoons of lime juice, swirling until the butter is melted and the liquid is slightly reduced, about 2 minutes longer. Season with salt and pepper.
Spoon the avocado mixture onto the tortilla chips and top with the shrimp.
Drizzle some of the tequila sauce on top and serve right away.

"The pursuit of truth and beauty is a sphere of activity in which we are permitted to remain children all our lives." - Albert Einstein

The first bite into a freshly baked chocolate chip cookie with the oozing gooeyness of the melted chocolate blurs all surrounding, endulging in the present moment of such ecstasy. Okay, maybe that was a little dramatic, but there is something very special and eveloping about fresh-from-the-oven-in-melt-in-your-mouth chocolate chip cookies. The air of deliciously scented warmth leads to reminiscing about childood and is as comforting as the warm blanket your mother wrapped you up in.

I've learned not to take this simply classic creation for granted. While in Costa Rica, I had my mother send a package full of cooking ingredients that were not easily found and took requests from mami. Always on the top of her list were dried cherries and. . .Nestle Tollhouse chocolate chips. It was such a treat to be able to make Nestle Tollhouse chocolate chip cookies and sometimes added dried cherries for an extra indulgence. I wanted to bring the happiness felt by mami as she prepared and tasted the cookies to the children with whom I worked at the orphanage. I volunteered weekly at a local Costa Rican orphanage, not far from the University campus, where I played with the children and would often put together small projects that got the children involved, working together and allowed me to give individual attention that was so lacking in their lives. My most memorable experience was baking with these beautiful children. It was a challenging endeavor, but extremely rewarding to see the children so engaged and feeling like it was a special treat. One day I brought in supplies for decorating sugar cookies and also for baking chocolate chip cookies. Amidst the messiness, there was so much joy in their eyes and smiles. It was such a treat for them and for me to give them the opporunity to personally create something, allowing them to have control over their outcome. They were also forced to learn to share and have patience while working together to prepare the cookies. The fun we all had, forgetting about any sadness or worries for those moments, was worth the heavy clean up I so graciously volunteered to do this time.

Since the classic chocolate chip cookie is evidently so special to me, it was important to find THE best recipe that I could forever have as a staple in the collection. I finally found a keeper!

"The" Recipe

2 cups all purpose flour
1/2 tsp baking soda

1/2 tsp salt
3/4 cup unsalted butter
1 cup packed brown sugar

1/2 cup white sugar

1 tbsp vanilla

1 egg

1 egg yolk

2 c. semisweet chocolate chips

Preheat oven to 325 degrees F.

Sift dry ingredients

Cream butter and sugars
Beat in vanilla and eggs until light and creamy

Mix in dry ingredients
Stir in chocolate chips
Drop cookie dough 1/4 cup at a time 3 inches apart
Bake 15-17 minutes until edges are lightly toasted

Serving suggestions: Fresh from the oven with a glass of (soy)milk