Recipe Maverick

The Imperfect Parfait

November 14, 2009


    I've been a perfectionist for as long as I can remember, and it causes all sorts of problems. Although it is useful when it comes to completing school projects and getting good grades, it can also be counterproductive. Sometimes I feel like nothing I do is really good enough, because none of it is perfect. I can get so bogged down in feelings of inadequacy that I don't get anything done. It's taken me a long time to accept myself as the imperfect person I am, and to learn that even if something isn't perfect, it can still be pretty darn cool.
    The word "parfait" means perfect in French. This parfait is a celebration of exactly the opposite. Because life ain't perfect. Life is messy, like a ruby-red pomegranate seed squirting blood-red juice everywhere as it bursts apart. Life is crunchy, like Crispix. Life is tangy, like vanilla yogurt. I like it.

Ingredients:
* serves 1
Seeds of 1/4 pomegranate
2 generous handfuls of Crispix, or your favorite crunchy cereal
1 individual sized vanilla yogurt

Are you ready to get pomegranate juice all over yourself? Good. Cut a pomegranate into quarters, and separate the seeds of one quarter, putting them in a bowl. Put the rest of the pomegranate in the fridge to eat later. Put a handful of Crispix in the bottom of a drinking glass, and crush them with your hand. Put a dollop of yogurt on top of the Crispix, then a spoonful of pomegranate seeds in top of the yogurt. Continue to layer Crispix, pomegranate seeds, and yogurt until you are almost to the top of the glass. Put a generous spoonful of yogurt as the top layer, and garnish with pomegranate seeds. Enjoy this healthy dessert!
 

Warm Green Salad with Pan-Fried Vinaigrette

November 13, 2009


    One of the great challenges of working at the dining hall for me is the salad bar. It's the dressings; they're just so icky. I see people drowning their lettuce in Ranch dressing and I want to cry out, "Why, oh why are you putting that on your salad?" But I have to restrain myself. What's more, when the Ranch dressing runs out, I'm supposed to refill it. Ewww.

    When I make salad for myself, I usually don't even like a simple vinaigrette. Instead, I squeeze a little lemon juice on top a...

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Bagel French Toast

November 11, 2009

    About a week ago, generic store-brand bagels were on sale at the supermarket. I bought two bags of 6, which is a lot of bagels for one person to use up before they go bad! I've been working my way through them pretty diligently, and let me tell you, I'm getting tired of eating bagels with cream cheese for lunch every day. Since today is Veterans' Day, I don't have any classes, which meant I had time to make a special breakfast for myself this morning. I had never tried making french toast...

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Fettuccine Alfredo (or, as I like to call it, Pasta with Green Flecks)

November 11, 2009
  

     It has been an eventful couple of days: my blog finally became google-searchable (yaaaay!!!), I seem to be getting over my cold (excuse me while I run outside and knock vigorously on nearest tree!), and the weather suddenly went from mild and summery to cool and crisp. It was perhaps this chain of events that emboldened me to attempt, one more time, a recipe I have always failed at in the past: Fettuccine Alfredo. I capitalize it here because that's the way I think of it. That's the w...
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Mashed Potatoes with Pesto

November 8, 2009
 

     If you read my blog (which I know you don't because nobody reads it yet), you may have noticed that I like pesto. A lot. I use it like some people use ketchup- I'm always looking for ways to add it to whatever I'm eating. So it should hardly be surprising to you, dear nonexistent reader, that I got the idea in my head yesterday to put pesto in my mashed potatoes.
    The point is, it was a good idea. Just the way it made my kitchen smell as I added the pesto to the hot, freshly boiled a...
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About Me


Welcome to my blog! I'm Emma, a recent college graduate with a BA in French. I am passionate about cooking and writing, among other things. Come share in my love of food!

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