Coyotes and Sausage Cream Sauce (Or A Gluten Free Fall Recipe)

It was finally cool enough to take the Bubba hiking today. It felt great to get back out on our old trail and sit on our rock to be contemplative for a few seconds.

img_6461

Okay, I was contemplative. Albus was looking for coyotes.

img_6462

He wants to play with them.

I’ve tried to explain that they’re not dogs, but he doesn’t speak English except for the word, “chicken.” (This is why he is not allowed off-leash.)

ANYWAY, because it almost felt like fall today, I made a spicy Italian sausage tomato sauce with cream.

I try not to consume gluten (exceptions include: cookie dough and sausage pizza from Mozza), so I served it on roasted spaghetti squash instead of pasta.

img_6457

Ugly but delicious.

I added a little vodka to the sauce because renters left some in my freezer and because vodka cream sauces are from God.

If you want to make it, here’s the recipe.

Spicy Sausage in Vodka Cream Sauce

2 T Olive oil
1 lb Spicy Italian sausage, casings removed
1 Medium onion, chopped
3 Garlic cloves, minced
2 tsp Red pepper flakes
28 oz Can of plum tomatoes in juice
1/4 C Vodka
1/2 C Whipping cream
Salt to taste

1 Spaghetti squash
Olive oil

Preheat oven to 375. Slice the squash into quarters. Remove the seeds. Drizzle with olive oil. Place on baking sheet and roast until tender and the insides can be removed easily with a fork.

Meanwhile, heat olive oil in a medium pot. Add sausage and cook until brown. Add onions and cook until translucent.

Add garlic, red pepper flakes, and vodka. Simmer for 20 minutes. Add whipping cream and salt to taste.

Serve over spaghetti squash.

Garnish with shaved parmesan if desired.

All Roads Lead to Bacon (Or Balsamic Brussels Sprouts with Bacon and Onions)

You know that scene in Dirty Dancing when Dr. Houseman tells Johnny he knows he’s not the one who got Penny pregnant?

He’s all, “When I’m wrong, I say I’m wrong.”

(The moment is at 4:28, in case you’re interested — or in case you just wanna watch pretty people dirty dance.)

ANYWAY, when I’M wrong, I say I’m wrong too.

So, here’s one of the ways I’ve been wrong lately: I think I may have been too hard on the Spicy Calabrian Pork Ribs.

They’ve been sitting in my fridge since I made them on Monday and I’ve been snacking on them all week. I’m liking them more now than I did initially. I think maybe the marinade needs to be made a few days in advance so the flavors have time to marry. I might try this experiment another time. (If I do, I’ll totally get back to you.)

The other experiment I want to try?

Involves the maple chile glaze from this pork chop recipe. I think I want to put THAT on pork ribs as well. This brings me to another thought….

It’s possible my pig obsession is getting out of control.

I keep telling myself at least it’s not as bad as this guy’s:

I mean I haven't declared my love on my car yet….

I mean I haven’t declared my love on my car yet….

But I probably would wear one of these to work out.

If you're as nuts as I am about bacon, you can buy these shirts here.

If you suffer from the same affliction, you can buy these shirts here.

An intervention may be necessary.

Even if things ARE a little out of control, I’m not ready to stop the obsession yet, so let’s just keep oinking, K?

Yesterday I promised you the recipe for Balsamic Brussels Sprouts with Bacon and Onions, so here it is.

Spence the Spinosaurus is trying to control himself around this goodness.

They were a huge hit with Spence the Spinosaurus.

I had some bacon leftover after I made the dish, so I decided to candy it with spices and maple syrup. (Recipe here.) Then I cranked up the Kygo, and danced in my kitchen while I waited for my candied bacon to cook because that’s what lunatics people do.

Just try to listen to this track and not do a little dirty dancing of your own.

I dare you.

I double bacon candy dare you.

So Good I Eat ‘Em With a Spoon (Or Low Carb Cauliflower Mashed Potatoes)

This morning I’m munching on my delicious cookie dough breakfast balls, sipping my whole milk latte, and listening to Tritonal’s “Seraphic” absolutely on repeat. If you don’t know it, you should.

The song is helping me write my script. It’s also perfect for dancing alone in my living room because nothing unlocks me — or the emotions I’m usually not in touch with — like music.

ANYWAY, enough about Tritonal, my emotional retardation, and my addiction to cookie dough breakfast balls. It’s time to talk about cauliflower mash.

Cauliflower mash is SO FREAKING GOOD I can eat it by itself. Cold. With a spoon.

I made it to go with my maple chili pork chops, but I made extra and I’ve been eating it all week — with almost everything. Or by itself. Cold. With a spoon. (Are you picking up on my obsession yet?)

Wanna see the mash in all its glory?

Fluffy. Creamy. Beyond.

Fluffy. Creamy. Beyond.

I ate the maple chili pork chop two nights in a row. Why not? (There were two in the package, and I live alone, so…)

The second night I added a little of the maple glaze to the mashed potatoes and they went from amazing to EXTRA amazing. Another time I added a little sour cream to them at lunch to make them a full meal.

Whatever turns you on, right?

Here’s the recipe.

Cauliflower Mashed Potatoes

1 head of steamed cauliflower
3 small red skinned potatoes, steamed, skin-on
1 T cream cheese
Approximately 1/3 C of chicken broth, or to desired consistency
Sea salt and cracked black pepper, to taste.

Steam the cauliflower and potatoes in separate pots, and then combine into one. (They have separate cooking times.)

Add cream cheese while the vegetables are still warm. Add chicken broth and blend everything together. I used an immersion blender to puree because I’m in love with mine. I’m sure a mixer would work too.

*If you want to make them more Paleo-friendly you could skip the creamed cheese and the three red skinned potatoes, but it’s up to you. 

Blend. Devour.

That is all.

Maple Chili Pork Chops (Or Sweet, Sweet Meaty Sin!)

I made things. Meaty things. With maple syrup.

It was such sweet, sweet sin.

See?

This bone-in business is beyond.

This bone-in business is beyond.

I live for spicy, and while the recipe for maple chili pork chops didn’t push my spicy envelope, it had a nice kick. The maple adds a sweet zing without overpowering the meat or the heat. It’s also not crazy on the glycemic index if you’re concerned with that sort of thing. (So actually not so sinful after all….)

My only confusion is that the recipe calls for ground red pepper AND cayenne, and all of my research indicates they’re one in the same. I opted for 1 tsp of cayenne, but I’m sure it would be fine with 1 1/2 tsp of cayenne. I also used kosher salt instead of table salt because it seemed like a lot of salt otherwise.

It was delicious. The recipe is here in case you want to make it yourself. It’s another PaleOMG recipe because I just can’t stop when it comes to that site. I’m like this with her recipes.

I’ll hook you up with my cauliflower mash recipe later. You’re welcome for that. In advance.

In other news, the bubba seems to be feeling better, and he’s finally ready for yoga.

You want me to do WHAT with this block?

You want me to do WHAT with this block?

OK, maybe he isn’t ready for yoga, but I am.

I’m off to CorePower now.

Kisses. Cauliflower mash later. I promise.

XOXO

2014 and I Are Going to be Friends (Or Will You Still be My Blog Friend?)

I was reading through old posts this week and realized my credibility is pretty shaky here in the blogosphere. I promised not to be all philosophical and sad, I said I’d write a post about meyer lemon budino fluffiness, and I failed on both fronts. If I’m being really honest, I probably still owe you a proper wrap up from Finn’s baby shower… and the child is practically walking, faux hawk and all.

Dogs and Babies on Dogs Dishes and Decor

I mean look at him! He’s going to be hiking with Woodley soon.

It seems a little inauthentic to resurrect all that now.

SO… here’s what I’m gonna do instead:

I’m going to stop making promises I can’t keep. Seriously. I’m not going to promise posts I don’t really feel like writing, I’m going to say sorry for not publishing those half written drafts, and I’m going to keep moving forward. I’m going to trust that those of you who have stuck by me through the highs and lows of the last year will do continue to do so, and those who really just want sprinkles, sparkles, and puff pastries have found all that glitters and oozes with butter somewhere else.

So this is Dogs Dishes and Decor these days. It’s the good with the bad. The highs with the lows. Life with a side of glitter.

Cool?

Cool. Now let’s talk about 2014. It started off pretty solid.

I mean, I found this on a rock while hiking with Albus on New Year’s Day.

New Year's Day Hike on Dogs Dishes and Decor

I’d love to know how this actually ended up on a rock in the Hollywood Hills, but I’m not asking questions. I’m just wearing my crown like a boss.

And now that the year is well underway, I’m helping Finnie’s mommy plan a baby shower for someone in our (now defunct) supper club, I’m prepping for a massive shoot at work, and I’m doing my best to navigate the new rules of nutrition outlined by my Ayurvedic doctor without stabbing someone on set because I haven’t had any pickled ginger or dark chocolate in days.

Here’s a preview of the baby shower brain child I’m creating.

100 Layer Cake Baby Shower Ideas on Dogs Dishes and Decor

Photo courtesy of 100 Layer Cake.

Baby Shower Cake from 100 Layer Cake on Dogs Dishes and Decor

Photo courtesy of 100 Layer Cake.

You can check out my Pinterest Board for the shower here.

And just for good measure, here’s the meyer lemon budino I made last spring when my long lost Gillian returned from producing DIVERGENT in Chicago.

Meyer Lemon Budino from Bon Appetit on Dogs Dishes and Decor

Bon Appetit knows what’s up with budino.

You can find the recipe here.

Happy 2014!

Let’s still be blog friends. K?

Blast the Billy Ocean and Create (Or Carrot Cupcakes for Noah)

Guys, it’s time for my Billy Ocean Pandora station. I can’t wallow anymore. I’m no good to anyone — particularly myself — if I’m wallowing.

Sure it’s important to feel your feelings. And yeah we need to acknowledge loss and embrace the sadness, but we also have to pick ourselves up and do our damn dishes… get off our couches and dance in our kitchens.

Tuesday and Wednesday seriously sucked. I’m not going to lie. I cried. So much. I still made myself go to yoga, church, business meetings and whatnot. But between those things? I cried. So much, in fact, that I could hardly wear my contacts because I screwed up the ph of my eyes. So I decided to start Thursday by hiking with my long lost Suzie who is finally back from Iran. Determined to stay in a good place, I’m now blasting Billy Ocean and blogging.

See, Billy Ocean makes me smile — and Suzie inspired me to create. Because she’s brilliant, she pointed out the importance of creating instead of consuming. (Creating has transformative potential for our souls and stuff.) So I’m doing that. I’m creating… this blog post.

Ta da!

And in this blog post? I’m giving you the inspiration to create carrot cupcakes. I made them for Noah’s memorial because my mom couldn’t find cupcakes she liked anywhere in East Lansing.

People loved them and stuff.

Carrot cupcakes from Dogs Dishes and Decor #carrot #cupcakes #fall

Oh, and for further inspiration, here’s the Billy Ocean song that’s making me smile today.

Crank it up and bake yourself some carrot cupcakes. Put frosting all over the pain and then give it all away. And by “all” I mean the pain and the baked goods; there’s no sense in getting fat because bad things are happening.

Just saying…

Noah’s Carrot Cupcakes

2 C flour
1 tsp baking soda
2 tsp cinnamon
1 tsp salt
2 C sugar
1 1/2 C vegetable oil
3 eggs
1 C crushed pineapple, drained
2 C finely grated carrots
1 C shredded coconut
1 C chopped walnuts
1 tsp vanilla extract

Preheat the oven to 350.

Sift the flour, baking soda, cinnamon, and salt into a mixing bowl. Set aside. Beat the sugar, oil, and eggs together in a mixing bowl. Gradually add the flour mixture. Fold in the pineapple, carrots, coconut, and walnuts. Stir in the vanilla.  Bake for 18-20 minutes.

Allow the cupcakes to cool completely and top them with cream cheese frosting.

Cream Cheese Frosting

1 8-oz package of cream cheese, softened
1/2 C butter, softened
2 tsp vanilla extract
4 C confectioners’ sugar (or to desired consistency)

Beat the cream cheese, butter, and vanilla in a large mixing bowl. Gradually add the confectioners’ sugar, beating until smooth.

The recipe makes about 24 cupcakes, so you’ll have a lot to give away.

Another Ordinary Cookie (Or I Try ANOTHER Chocolate Chip Cookie Recipe)

I’m in search of the perfect chocolate chip cookie recipe. And I still haven’t found it. I really haven’t. And I’m tired of eating things that are only average. This is probably some sort of metaphor for my life, but whatever. I’m not in the mood to think that deeply right now.

The cookies I made last night are pretty good. They’re all light and fluffy and stuff. Plus the recipe recommends a tip for dissolving the baking soda in water before adding it to the batter. It’s supposed to prevent the cookies from spreading on the pan. And it sort of works. Mostly. I mean, the cookies are kinda fluffy and they’re not super flat. So there’s that.

Chocolate Chip Cookies from Dogs Dishes and Decor

See? Kinda fluffy.

Maybe I need to drop my need for perfection, embrace my inner Cookie Monster, and just say “COOOOOOKIE!”

So far the only time I really wanted to stick my face in the pan like that? Was when I made cookies from this mix.

So I think the best thing to do is try this recipe from Ghirardelli next.

Some day I’ll get it right. I’m not giving up. Because cookies? Are important.

You can check out some of my past experiments here and here.

This One’s For You, Justin (Or How to Make a Kale, Banana, and Nut Smoothie)

I’ll never forget the day as long as I live: It was Monday, November 12, around 5 pm. I was listening to the haunting, 80s-esque, synth sounds of Class Actress, and I was elbow deep in my aquarium, scrubbing algae off of the sides. I heard my mother’s ringtone, but I let it go to voicemail. My hands were wet and it wasn’t a good time to talk.

Also?

I had a to-do list a mile long.

I was starting a producing job for the Academy Awards the next morning, and I was trying to get my personal life in order before taking on the project.

My mother called again moments later, and I figured it was probably important.

In retrospect, I wish I had been kinder when I answered. My hands were still dripping with water, so I swiped my iPhone with my elbow and put her on speaker. “What?” I said, sort of annoyed.

“I have sad news.” Her voice was faltering, and I could tell she was trying to hold it together. I wiped my hands on my legs and picked up the phone so I could hear her better. “It’s Justin,” she said. Then she lost it. Like, gasping for air — sobbing — lost it. If you know my mum, you know she doesn’t break easily, so I knew something was terribly wrong. Yet somehow it almost didn’t register when she told me my cousin had hanged himself that morning.

He was 25.

Justin was a vegan, a home brewer an organic gardener, and an avid cyclist. He was also an absolutely brilliant mathematician who had always struggled with the strict structure of school.

Earlier that morning I had received an e-mail from my his mother, my Aunt Myrna, asking me to pray for him. He had sent her an e-mail on Saturday saying that he wasn’t doing well in some of his college classes, and she was concerned about him. By the time I opened the e-mail and said a prayer for him, he was probably already gone.

After I hung up with my mother, I called my aunt. The police and a priest were still at her house. She asked me if I had gotten her e-mail. “I did. I said a prayer for him,” I told her, my own voice breaking. I barely managed to get out the words, “I love you,” before bursting into tears.

The rest of the evening was a blur. I cooked dinner. I continued to cross things off my to-do list. I called friends. It all felt hollow and unreal. I barely remember setting my clothes out for work. I think I may have pulled out old photo albums, but I really don’t remember.

photo-371

Even though Justin and I were separated by nine years and more than 1,200 miles, we spent a lot of time together as kids.

The next morning as I drove to work, my mother was simultaneously en route to my grandmother’s house to tell her that her only grandson was dead.

THAT I remember.

My aunt and mother had decided my grandmother needed to hear the news in person, so that fell to the only person still living in Michigan: my mother. Understandably, she was terrified to deliver the news.

“I’m praying for you. You can do this. I love you.” I texted, as I walked through the polished lobby of the ABC building, head held high. On the outside, I was perfectly put together. It was as if my bright smile and my professional ensemble hid my broken heart. I told no one at work what was going on. I put my head down and crossed tasks off of my to-do list.

Later that afternoon when I was trying to access a work document on Google Drive, I clicked on Google + instead. I never go on Google + and almost forgot I had an account until I accidentally clicked on it.

Staring right there at me from my news feed was this photo of Justin.

photo

The caption read, “Keep it real. Keep it vegan. Keep drinkin’ beer.”

It had been uploaded Sunday night. It was the last thing he posted before he died, and I’m grateful I accidentally stumbled upon what may be the closest thing my family has to a goodbye note. Justin loved kale and grew it in his garden, so it’s somehow fitting he’s holding it in this photo. His roommates later told my aunt and uncle he had made himself a late-night meal on Sunday when they were heading to bed. Some time between taking this photo and the next morning, he took his own life.

I haven’t had much closure since losing my cousin. Work got in the way. (Or rather, I let work get in the way.) I didn’t attend his memorial because I was working on the Oscars.

On January 10, on what would have been his 26th birthday, I was locked in a room at the Academy of Motion Picture Arts and Sciences for 13 hours without access to my cell phone because it was the day the Oscar nominations were announced. Still I told no one about my loss; I put my head down and did my job. I was torn between feelings of relief for the distraction on his birthday and feelings of intense resentment that I couldn’t let my guard down and miss him even for a moment.

The week of the Oscars, My boss put me in charge of the massive “In Memoriam” gallery commemorating all of the filmmakers and stars who had died that year. It took all of my strength to hold it together as I put endless hours into a gallery paying tribute to strangers when I had hardly taken a moment to honor my own cousin. Still, I told no one at the office.

About a month later, I had a conversation with a close friend who was going to the beach to light a candle on the anniversary of her mother’s death. She has done it every year since losing her mother to cancer, and it struck me that I had done nothing personal to pay tribute to my cousin. Sure, I had contributed to Wheels 4 Life, the charity my aunt and uncle selected, but it didn’t feel like enough. I admitted to my friend that I felt guilty I hadn’t found my own way to honor my cousin.

Last night I had to absolutely drag myself to the grand opening of a new CorePower Yoga location. They were offering a free yoga class, but somehow that didn’t feel like motivation enough for me to drive a mere three miles to the studio. Yet something deep down was telling me to go, something stronger than a desire to take a free class. Something deep inside me kept telling me, “GO,” so I did. The class was great, and I even won a Manduka towel in the raffle.

But the best thing that happened was sort of unexpected… and it didn’t hit me right away.

During the reception after class, I tried a kale and cashew smoothie provided by a local vegan restaurant. I was surprised to discover that it was delicious. See, I’m crazy carnivorous and typically I steer clear of vegan fare, but this thing was actually awesome.

I’m on a bit of a Paleo/health kick right now, so I decided to make my own version of the smoothie today. It wasn’t until I looked over at this note from my aunt and uncle while my Cuisinart was macerating the kale that I realized I was making a smoothie my cousin and I could have shared.

photo-373

Food is at the center of our lives. Not only is it essential to our survival, but it can also be an expression of our emotions. We mourn with food. We celebrate with food. And today as I sipped my smoothie I somehow felt like I was closer to my cousin — like I was honoring him in a way.

As I enjoyed a vegan kale smoothie, I realized I had finally found my personal tribute to my cousin.

I haven’t seen his mother (or my own mother) since he passed away. They’re both coming to California next month for their sister’s birthday, and it will be the first time we’ve all been together since we lost Justin.

I decided today that I’m going to make these smoothies when they’re here, so we can all toast him together. We can raise a glass of kale to honor a cousin, a son, and a nephew — a beautiful soul who left us all too soon.

photo-370

Justin Russell Drawbert, this kale’s for you. Bottoms up.

If you want to make this simple, healthy snack for yourself, the recipe is below. Even though they’re vegan they’re actually Paleo diet-friendly since the ingredients are mostly alkaline and fairly low on the glycemic index. (More on the whole Paleo thing another time. I promise.)

Justin’s Kale Smoothie

1/3 C coconut water
1/8 C unsalted nuts (I used pecans, cashews, hazelnuts and almonds)
1 ripe banana
1 T agave nectar
2 C fresh kale

Add the coconut water, banana, and agave nectar to the blender and mix to combine. Add the nuts and blend until smooth. Add the kale and blend until you achieve a uniform consistency.

Enjoy!

There’s Bourbon in My Batter (Or How to Make Chocolate Bourbon Cupcakes with Caramel Bourbon Topping)

So, my blog basically went on hiatus when perky, fun, glue gun/glitter pen-loving Anika became serious, sad, OMG-everyone-is-dead Anika. Then that Anika got all mad.

Again?

Not fun.

Since November I’ve basically been a basket case. I’ve also been really busy, which doesn’t always leave a lot of room for baking, writing about baking, or just learning to BE. The last bit is the hardest for me, by the way. When you’re a DOer, learning to be still… and just BE?

Is murder.

So, anyway, I wrapped another producing project last week and our first episode went live today. Sorry for the self-promotion, but here it is.

Now that I’m not working 12-hour days, I have been crossing things off my personal to-do list like: schedule the massage I paid for five months ago, make an acupuncture appointment to deal with my two year-old IT band injury, and write a bloody blog post.

Today I’m finally getting around to the blog post part, and for my first post back, I thought I’d write about the seriously sinful cupcakes I made for my last day on the Acuvue show. The other producers and I shared a love of bourbon, so I commemorated my last day with some boozy cupcakes. I wanted to make something chocolatey with caramel and bourbon… and a little googling led me to this recipe.

Which led to these cupcakes.

Chocolate Bourbon Cupcakes with Bourbon Caramel Topping

You need to bake these things as fast as possible because the batter is dangerously delicious. Trust me. There was an incident involving my mouth and a large spoon.

Which then led to a few declarations of undying love. (Apparently people like their chocolate soaked in Maker’s Mark.)

The key to these cupcakes (or to any cupcake for that matter) is not to bake them as long as the recipe instructs. I always go for 2-4 minutes under the baking time and the cupcakes end up being much, much better. (You want them to be moist — with a few crumbs sticking to the tester.)

Later this week I’m mixing up some cocktails for poolside festivities so look out for some Skinny Margarita recipes and a cocktail with vodka and muddled peas.

Yup, you read that right. Vodka. With muddled peas.

Stay tuned for that mess.

It’s Dark and Stormy Up in Here (Or At Least in My Glass)

Sorry for the freak out on Friday. Whoa, that was unpleasant. (Thank you all for the encouragement. Sincerely. It really means a lot!)

Anyway, I’m fixin’ to tell you about the elephants soon, but first? We should talk about my love of Fever Tree Ginger Beer.

I adore ginger. Adore. It. I could almost live on it – particularly the pickled kind. I have been known to fight my friend Melissa for the last shred of pickled ginger on a sushi plate. We are obsessed. Like have to order extra obsessed.

photo-351

This is Melissa and me with our Long Lost Danielle in the middle. We need Danielle back in LA, like immediately.

So anyway, the other night I ordered a marvelous meat sandwich from the deli up the street and mixed myself a Dark and Stormy with some Fever Tree for a divine pairing that was sort of like au jus and rum nirvana. (For real.)

If you’re not familiar with Dark and Stormies, you should be. They’re a feisty, fabulous, little rum cocktail with a good gingery bite. I think the key to making the perfect Dark and Stormy is using the right ginger beer. Bars often make them with Bundaberg’s and that’s a’ight, but not tremendous. The drink is vastly superior when it’s made with Fever Tree. Trust me.

Fever Tree is amazing, and it even has bits of ginger floating in the bottle. (Heaven!)

photo-349

Check out this bottle of feisty goodness!

Technically, the recipe looks something like this:

Dark and Stormy

2 oz dark rum
8 oz ginger beer
lime wedge

But mostly I just pour it all in my glass haphazardly, add some fresh squeezed lime juice, and then sip it with a huge grin on my face.

photo-347

Gingery rummy goodness in a glass. Pirates would be proud of me.

Fever Tree can be tricky to find, but you can buy it here.

Now I’m off to the Thai Town Rotary Club Meeting to discuss a fire station fundraiser. I don’t know how I get myself into these things*….

 *Actually I do. Here’s how: last spring, my gorgeous British friend rather sweetly and not so subtly informed an entire fire station that I was a good cook and I’d be happy to make them pasta with spicy Italian sausage. This was overheard by the Rotary Club President, blah, blah, blah, etc., you get it. Suzie was trying to set me up with 14 firemen and now I’m planning a fundraiser. Or something. 

photo-350

Suzie is sexy with legs that do not end. She and I exceed at causing trouble together.