Over the past couple months, I’ve somehow picked up a slew of new readers.
I don’t know where y’all are coming from…but I like it. And so I would like to give you a proper welcome…oh haiiiiii new readers! How you doin’?
I know, I know…nothing says “Welcome! I’m glad you’re reading my blog!” than a white girl food blogger pretending to be from the streets using Joey Tribbiani pick-up lines. You’re welcome.
But I figure since I can’t see all your new faces through the computer screen and get to know each of you in person, I thought it might be nice to say hi and share with you what my blog is all about…the basics of Everythingtarianism, if you will. Because while it would be excruciatingly nice of you to go back and read all 739 of my posts, I’d rather you not.
Save time and do something that’s actually productive…like watch a Keeping Up with the Kardashians marathon or finish that pint of mint chocolate chip ice cream in your freezer.
In fact, I think that might just be Everythingtarian Basic #1: trashy TV + ice cream take precedent over just about everything else in life. The only exceptions to that rule are medical emergencies, happy hours + trips to Target. And if you do go shopping at Target, you have to spend at least $50. Anything less is honestly just quite embarrassing.
To be an Everythingtarian also means not counting calories, carbs, fats, omega-3s, selenium grams, pounds or dress sizes. It means eating food…not too much…mostly plants.
Which leads me to #3: aim to eat 10 servings of fruits + veggies per day. It was focusing on that task – and that task alone – that was responsible for me losing those last 10 pounds.
Everythingtarian Basic #4: I try not to take myself too seriously so neither should you (take me seriously, that is). Unless I am being serious, then take me seriously..but only if you want.
Things you should do as an Everythingtarian, you ask? Travel. Reflect. Laugh. Do things you love. Hang out with people who lift you up…not down. Laugh more. Chortle. Run marathons if that’s your thing. Breathe. Yoga your buns off. Don’t get fancy…just get (booty)dancey. Prioritize. Do the best you can with what you have. If all else fails, there’s beer. And wine.
As for #5, I’m not a chef or really even a cook…so don’t feel the need to be one either. I’m just a girl standing in front of an oven asking, “What can I make for dinner that’s relatively healthy, easy AND delicious?” The answer I’ve come up with so far is my collection of recipes.
Use the recipes, abuse the recipes and post a photo to my Facebook page if you make one!
I LOVE hearing from readers. That is why my sixth and last basic of Everythingtarianism is communication. You can e-mail me, Facebook me, Tweet me, Pin me, Instagram me, Tumblr me or leave me a comment if you need anything. I may not always be prompt in getting back to you, but you will ALWAYS get a reply. Because like I always say, sharing is caring.
Oh yeah, and if any of you new readers happen to be MFH (ahem, my future husband) Jake Gyllenhaal’s personal assistant, I’m going to need you to speak up…like now.
Blood Orange Curd Tart
4 blood oranges, zested + juiced (about 1/2 cup juice)
1 lemon, zested
1 cup sugar
1 stick of butter, chilled + cut into chunks
5 egg yolks
1/2 cup pistachios, finely chopped
1 cup all-purpose flour
2 T sugar
1/8 t salt
1 egg white
2 T melted butter
2 T canola oil
water, as needed
chopped pistachios, blood orange zest or blackberries, for garnish
Over medium-low heat and in a double boiler or in a heat-safe bowl over, but not touching, about 1-inch of simmering water, whisk together blood orange juice, blood orange zest, lemon zest, sugar and butter. Stir occasionally until butter is melted.
Add egg yolks and whisk together. Let cook for 8 to 10 minutes, stirring every minute. Curd will start to thicken and when stirred, will coat the back of a spoon. Remove from heat, cover with a layer of plastic wrap and refrigerate.
In a medium bowl, mix pistachios, flour, sugar and salt together. Add egg white, butter and canola oil. Mix. If dough is still too dry or crumbly, add 1 to 2 T of water. On a floured surface, knead dough. Flatten into a pie pan or divide into 8 small pieces to place in individual tart pans. Bake for 10 to 12 minutes until lightly golden brown.
Spoon chilled curd into tart. Top with garnishes of your choice. Devour!
Makes 8 slices