Two days ago we lost hot water and I'm pretty sure my life flashed before my eyes.
I screamed (gut instict).
If we're being honest...she was in the shower when it happened...and I was in my room with the heat on high. She had rights. I screamed in sympathy.
And it's not really that we lost all hot water. We just lost all HOT water.
Do you see the difference?
I know you're all thinking, oh well that's not sooo bad. But you're talking to the apartment of girls who wear sweatshirts when it's 80 degrees outside. Comfortably.
We wear layers. In July.
We turn our ovens up to 500. In August. (Okay...that's totally just me.)
And the thing about lukewarm water is that people understand why you haven't showered when all you have to contend with is cold, frigid, straight from the Arctic liquid coming out of your faucets.
But trying to explain that you went to work dirty because, if you had taken a shower, your bones might have never gotten warm again without their daily scalding? Well...it makes people kinda look at you funny.
Don't worry. I've never let funny looks stop me from not showering.
I boycotted for a day and a half and no one was the wiser. Then, if it had gone on for one more day, the plan was to have this stew piping hot and ready-to-go for when I emerged from the lukewarm tundra in my bathroom. Thankfully, the water got fixed before then.
But I made the stew anyway. I'm always in need of something to warm me up and this stew, with all of its hearty root veggies and hot spices and stick to your soul dumplings, fit the bill perfectly. I should probably freeze some now so that the next time the water runs too cold for my blood, I'll be stocked up. If only I could stop eating it for long enough that such a thing could happen...
This week, a group of fabulous ladies and I are cooking some recipes influenced by Amanda Hesser of New York Times Cookbook and Food52 fame! She's number 22 on Gourmet Live's list of 50 Women Game Changers in Food.
Check out these blogs for more of her recipes:
Val - More Than Burnt Toast
Taryn - Have Kitchen Will Feed
Susan - The Spice Garden
Claudia - A Seasonal Cook in Turkey
Heather - girlichef
Miranda - Mangoes and Chutney
Jeanette - Healthy Living
April - Abby Sweets
Katie - Making Michael Pollan Proud
Mary - One Perfect Bite
Kathleen -Bake Away with Me
Viola - The Life is Good Kitchen
Sue - The View from Great Island
Barbara - Movable Feasts
Kathleen - Gonna Want Seconds
Amy - Beloved Green
Linda - Ciao Chow Linda
Linda A - There and Back Again
Martha - Lines from Linderhof
Nancy - Picadillo
Mireya - My Healthy Eating Habits
Veronica - My Catholic Kitchen
So...remember earlier this summer when I stuffed sweet potato fries down your throat and into your eyes and forced you to vote on them ad nauseum, all for the Reinvent A Classic contest I was participating in, sponsored by Alexia Foods? Well...I didn't win. (But to check out the four finalists and vote on which of them should be the winning recipe, go here!)
But I'm okay with that. Because it means that NOW, one of you gets the chance to win an Alexia apron, three coupons for a FREE Alexia product, and an autographed copy of Tyler Florence's latest cookbook - Family Meal. All you have to do to enter...leave a comment telling me whether you prefer regular french fries or sweet potato fries. The winner will be picked randomly next Friday!
Other ways you can get involved? TUNE IN this Saturday at 7:30PM PST for a LIVE cooking demonstration with Tyler Florence streamed right on Alexia's facebook page. OR vote for the next fry flavors to hit stores (also on the Alexia page, linked above) and get a free $1 coupon for an Alexia product. OR enter a to win a trip for two to San Francisco with an exclusive meal prepared by Tyler Florence himself!
Curried Root Vegetable Stew with Dumplings
Serves 4, adapted from The Essential New York Times Cookbook
For the Stew:
- 1 1/2 tsp unsalted butter
- 1 small onion, peeled and chopped
- 3 cloves garlic
- 1 1/2 tsp curry powder
- 4 cups vegetable broth
- 2 medium carrots, peeled, halved lengthwise and cut into 1/2-inch lengths
- 2 large parsnips, peeled, thick end halved lengthwise, cut across into 1/8-inch thick slices
- 2 medium turnips, peeled and cut into 1/2-inch cubes
- 1 medium sweet potato, peeled and cut into 1/2-inch cubes
- 3 tsp all purpose flour
- 2 tsp salt
- 1 tbsp freshly chopped Italian parsley For the Dumplings:
- 1 cup all-purpose flour
- 1 1/2 tsp baking powder
- 3/4 tsp salt
- 1/2 tsp cinnamon
- 2 tbsp cold unsalted butter
- 1/4 cup dried cranberries
- 6 tbsp almond milk or lowfat milk
- To make the stew, melt the butter in a large pot over medium heat. Add the onion and cook for 3 minutes. Stir in the garlic and curry powder and cook for 30 seconds. Stir in the broth, carrots, and parsnips. Bring to a boil. Reduce to a simmer. Cover and cook for 15 minutes. Stir in the turnip and sweet potato and cook for 10 minutes.
- Meanwhile, to make the dumplings, combine the flour, baking powder, salt, and cinnamon in a bowl. Rub in the butter until the mixture resembles coarse sand. Mix in the dried cranberries. Stir in the milk, just to combine. On a lightly floured surface, with floured hands, shape the dough into 1-inch balls.
- Form a smooth paste by stirring 1/4 cup of the simmering broth into 3 tbsp flour. Stir this into the stew. Season with salt and pepper to taste. Place the dumplings on top of the simmering stew. Cover and cook for 15 minutes. Divide the stew and dumplings among four bowls. Garnish with the parsley and serve.