a yummier kind of blog

2013 Update: This is the introduction to my old blog, Fresh Cracked Pepper, which has now morphed into The Hippie Triathlete. Enjoy the bit of history!

I worked in restaurants for just shy of a decade. From lakeside diners to mountain lodges and urban bistros, I don’t know if there’s another phrase I’ve uttered more often than this one, fresh cracked pepper?

Here it is, in abundance.

I’ve realized lately that my motivation to contribute to my original blog has waned. It seems that the only thing I have the motivation to write about frivolously and fancifully is, of course, food. I started that weblog, Room for Rambling when I was entering a very transitory period of my life. I started it to keep others in touch. It ended up keeping me anchored and giving me a place to experiment with ideas. It ended up becoming something that encouraged me to do what I love: write, when I had no place else to do it.

And so it came to be that I settled down a little. I found a person and a place (albeit temporary) to call home for awhile. In the heart of both of those is a deep love for good food. Whether or not it’s a good thing, my writers’ journal had to move over and share some space with my kitchen. Inspired by the thousands of scrumptious recipes simmering away on all those great food blogs out there, I decided that my culinary adventures needed a more permanent home as well.

I give you fresh cracked pepper, my very own record of discoveries, failures and victories in mi cochina–all of which I’d like to track and share. How many times have you said “I’ve got to make this recipe again!” and then lost track of it? Or what about the time you took a fabulous appetizer to a party and felt, for one glorious moment, more magnetic than Audrey Hepburn? Wouldn’t you like to be able to take that same dish to the potluck lunch meeting next Friday you’re a little nervous about?

Food is powerful, memorable, and fun. Here, I want to let these things play. It may not be gourmet or even pretty, but play it will.

Happy browsing!

7 thoughts on “a yummier kind of blog

  1. sheri
    February 3, 2008 at 5:06 am

    way to go, Jen!!!

  2. Amanda
    February 4, 2008 at 10:14 pm

    Oooh, you are a great cook so I will definitely be checking your site!! Good idea!!

  3. Clifford King
    February 5, 2008 at 2:29 am

    Hi Jen way to go-very creative Grandma and I have seen it Love u G&G K

  4. annonymous
    February 5, 2008 at 2:30 am

    A great idea. I don’t think there is anything in the world that can bring people closer. I’ll be sure to visit it regularly.

  5. SLY
    February 5, 2008 at 2:31 am

    WOW! What a great idea Martha Barber *snickers* No seriously, I think it’s an awesome idea.

  6. M
    February 5, 2008 at 3:11 am

    Hi Jen,

    I have to say, you’re a GREAT writer! It’s very fun to read!


  7. Sarah Morales
    February 15, 2008 at 2:13 pm

    Hey Jen,

    Here’s the recipe for the soup I was telling you about (a while ago – sorry it took so long). It’s Greek Avgolmeno soup, not exactly “lemon rice”, because the recipe calls for orzo in place of the rice. The recipe is from Vegetarian Times, and it’s really good if you have a cold or if it’s super cold outside and you want hot soup.

    Greek Avgolomeno Soup

    2 Tbs. Olive Oil
    2 medium leeks, white parts finely chopped
    1 small onion
    2 small carrots, peeled and diced
    6 c. no chicken broth
    1/2 c. orzo pasta
    2 large eggs
    3 Tbs. lemon juice
    1/4 c. chopped fresh parsley
    1 Tbs. chopped fresh mint
    1 Tbs. chopped fresh oregano

    1. Heat in large sausepan over medium heat. Add leeks, onion, carrots, and a pinch of salt; cover and cook 5 to 7 min, or until vegetables are softened, stirring often.
    2. Stir in broth. Season with salt and pepper. Cover, reduce heat to medium low, and simmer 10 minutes. Add orzo, and cook 11 minutes more, or until orzo is tender. Remove from heat.
    3. Whisk together eggs and lemon juice in bowl. Add 3 ladles soup broth to egg mixture, whisking constantly. Whisk egg mixture back into soup, and cook over low heat 2 to 3 minutes until thickened, but without letting it come to a boil. Serve sprinkled with parsley, mint, and oregano.
    * When reheating the soup, warm over low heat without letting it come to a boil, to prevent eggs from curdling.

    P.S. Thanks again for the delicious treats last night! :)