I’ll be the first to admit I am not the best baker. Measuring things exactly is not my forte… but I do love it, and when it works out I find it very very satisfying. Since living in New York, the times I have baked have been few and far between, so I am a little out of practice. With the oncoming of the cooler weather (and a good excuse to drink bottomless cups of tea and baked goods) I decided it was about time to make my return to the world of ovenly delights.

I recently signed up to NETFLIX. It’s incredible. I have access to so many cooking shows on demand. Which means every night I crawl into bed and enter the kitchens of various famous chefs all over the world. I have become slightly addicted to Ramsey’s Kitchen Nightmares (yes cringe now if you must) but I honestly love it. And find it surprisingly, very inspirational!

The recent hurricane threat in New York reminded me a lot of the time leading up to the Brisbane Floods in January. One of my favourite parts about the pending natural disaster was observing what people purchase in times of crisis. The food that they believe will sustain them for a day/week/month. The things that I notice are the QUANTITY of food purchased and the type of food purchased.

 Over the past 3 months I’ve been taking note of what the majority of the American people love to eat and drink. Here’s my top 10 for the summer time....

My pantry is no where near the haven of herbs, spices, seeds, oils, sauces and canned goods that was in Australia, but it is slowly starting to build and there are a few items that are constantly on rotation.

Vivandière - rolling spins by vivandiere

Check out the new mini mix by the lovely Vivandiere (of The Bookery Cook)! Super smooth tunes perfect for afternoons in boogieing in the kitchen.

...Say that quickly ten times after drinking 3 beers! Thats what I attempted to do last night! Saturday the 14th of May was the 2nd annual Beautiful Bountiful Brooklyn Tasting Hour and the 16th Slideluck PotShow.

...You can’t deny the squid there is something grotesquely sensual about the squid.

Upon seeing the styrofoam box brimming with squid at the West End markets, we thought it was time to get learned in gutting and stuffing these little numbers.

So, the departure of Bookery Cook’s Maxie for the big city bright lights (and edible wonderland) of NYC called for a grand feast. We decided to invade the kitchen and deck of good friends in Auchenflower for the occasion.

Since I arrived in New York I haven’t eaten at the same place twice, you’d be crazy to because on every corner there is yet another cute looking place or dimly light bar. However, upon signing a lease for our DREAM apartment on Grand St in Tribeca, we celebrated by visiting not one, but two of our topped ranked eating establishments for the 2nd time.
 

Here are some TED talks bringing necessary attention to the eating habits and subsequent food production habits of our societies, touching food consumption history and trends, obesity, education and sustainable production.

 Having gone the (West End) markets Saturday, Wednesday rolling around surprising quickly, dinner booked out for Thursday night, and not touched any of the market produce, it was time for some rash vegetable action.


 

...almost as much as I do!

 Excuse the lack of blog posting for the past few days- I’ve barely had time to sit down. So this blog is going to be an ambush of culinary experiences to date!

NYC is the city that never sleeps and hence neither have I. We have spent the days trekking around Manhattan looking for a place to live- seen some very interesting things, showers in cupboards, cupboards for bedrooms… but nothing we feel happy with calling home.

Today was absolutely beautiful in New York- sunny and 12 degrees- perfect weather for adventuring!

Vivandiere- March Selects by vivandiere

1/3 of the Bookery Cook (Maxie) team has now relocated in NYC… she will be blogging from her culinary adventures over there! And for her other adventures (not so food related) check out her personal blog Designersaur.

In January this year Brisbane was hit with one of the worst floods it has ever experienced. Although team Bookery + friends + family were extremely lucky to escape major trauma, there were many people throughout Queensland who were not, and our hearts and thoughts go out to them.

Sunday afternoon at our parent’s house/farm on the Sunshine Coast… outside fire, platter, beers… then Japanese banquet (^_^) !

In November we flew to Adelaide to meet, greet and eat with two of Bookery Cook artists, Billie Justice Thomson and Jimmy Dodd.

There is nothing that turns us BC ladies on more than a sharp knife. Turns out there is also nothing that can slice the top off a finger more precisely and painlessly than a sharp knife.

Weeks of suppressed cooking urges due to study and life commitments erupted into a frying, caramelising, roasting, sauteing, wine-drinking frenzy last Friday night.

The Bookery Cook was lucky enough to be part of an exhibition held by Brisbane arts collections 4C. The exhibition was called SHOOT to raise funds for six degrees and friends of the earth.

Whilst 1/3 of the BC team is eating and drinking her way around Japan, 1/3 decided to shake off the post-assessment blues and head to Byron Bay for a romantic getaway with 3 girlfriends. Not much was on the agenda for the next 48hrs except eating, wining, sleeping, eating, swimming, eating, beering, swimming, eating.

Inspired by a Guardian article entitled ‘The life-saving qualities of pizza‘, the need to a repent a hangover fromThe Fleet Store opening after-party (a project of Maxie’s along with QUT fashion student comrades), the call of entertaining on the deck in summer and the need to feed friends before heading down to Class to see The Bookery Cook’s Vivandiere and Bookery COok head taste-tester and revered Dank Morass dj Walrii go back to back, we decided to make pizzas, bring-a-topping style.

This radiant pineapple caught my eye as I disembarked from the 380 the other day…

Pastes, spreads and knobs are responsible for quite a lot of these

Sunday night we needed a nourishing feed after spending the afternoon in the park recovering from a Saturday that involved an afternoon rave to Instra:mental and back to friends for champagne, red wine and gin. Having been inspired by Poh’s Kitchen (*sigh* Poh) a few nights previously we made Malaysian Black Beef.