Screw the memes I have to do. (I really WILL do them. I promise. And my fingers are NOT crossed behind my back.)

But the MoH and I had the perfect recipe for a Monday. We went to our local cook’s haven, Great News in Pacific Beach and spent the evening with Brian Malarkey.

What?

You don’t know who Brian Malarkey is? Feh. Where have you been? He was one of the finalists on Top Chef this year, and the recipient of Chef of the Year from the San Diego Restaurant Association. Of course he should have won Top Chef, but that’s beside the point. WE got to enjoy his magnetic personality, sense of humor, and great cuisine tonight. Here. In Paradise. It was so worth it.

The sky was clear, the air clean, and the Pacific stretched as far as the eye could see. That orange glow was shimmering just above the deep blue horizon. Gorgeous. But a tad cool. Okay, so about 50 degrees F.

But I forgot my camera. So how convenient that we were an HOUR early and I could whiz home to get it and then slide into my seat and look forward to a couple of glasses (well…three if you count the one the MoH didn’t quite finish) of Two Buck Chuck. And the MoH says after the class, “That was pretty good…what was it?” “Koolaide,” I replied, “and you’ll be sorry in the morning.”  The MoH does not imbibe.

The menu for this cooking class was “Asian Inspired Malarkey.” Brian is the executive chef at The Oceanaire here in San Diego. Of course, we seemed to be the only people in the audience who hadn’t eaten there, but that’s because we’re busy paying taxes. We love to eat out, but only do so on special occasions during the year. Actually, we thought we’d enjoy The Oceanaire before this Monday’s class, but time has gotten away from us lately. One of my New Year’s resolutions is to improve our record in that department, getting out to try local food more than we do. I know. Quite the novel concept. Where would San Francisco be without all those Food Bloggers sampling local faire? S.O.L.

Ahem.

The menu Brian and his right hand man prepared for the 50+ group this evening was lovely:

Kumamoto Oysters on the Half Shell with an Asian Inspired Mignonette

Sesame Crusted Big Eye Tuna with Ocean Salad and Micro Wasabi

Shiitake Mushroom and Ginger Soup with Bean Sprouts and Cilantro

Japanese 7 Spice Petite Filet Mignon with Ginger Butter

Green Tea Ice Cream (from a local vendor whose name I regrettably did not get)

Y.U.M. Truly. We’d never had oysters before. Clams, yes. Mussels, yes. But oysters? Um. Nope. So this was big. And I appreciated what Brian had to say about them because the information helps when you slurp something live into your mouth and do notice the slightly briny “Mermaid’s Kiss” with a hint of cilantro as you swallow the creature and smile.

I did not get a stripe on my arm for this accomplishment, but I FEEL good. DAH-duh-DAH-duh-DAH-duh-DAH.

The Ahi Tuna? Oh. My. Sesame seeds all ‘round and seared and then sliced and served with a compound butter. Goodness. I love Ahi this way. But what really made it was the “ocean” salad we waited for while Brain took questions (mostly from the MoH) about his Top Chef experience. The seaweed, thinly sliced and plated under the ahi was perfect. Fresh . Crunchy. Amazing. Totally. I have seared ahi with sesame seeds, but would never have thought to have the seaweed. Who knew? Delicious. It has to be THE reason why I’m a morsel and not a lithe waif. *Make a note to strike the Barefoot Contessa like I didn’t already know this.* Just kidding, Ina. Could you send me a pound of buttah, please?

And Brian’s Top Chef experience details were interesting, too: He didn’t get to speak to his wife for FIVE weeks. They take away your wallet, your keys, your cell — everything. And then, if I’m getting this correctly, they send frequent letters reminding you of your obligation to remain silent on the outcome of the show. With respect to the filming, each day, there’s either a quick challenge, or a main preparation. In Brian’s opinion, the only quick challenge that mattered was the one that took place at the French Culinary Academy (I’m sure I’ve gotten this incorrect). And speaking of culinary academies in general, in his opinion, those interested in his line of work would be better served volunteering for a few hard days with a chef, then signing on to work in that kitchen (if you passed the chef’s scrutiny) and learning from the ground up. You’d earn money as you were learning, as opposed to paying nearly 50K going to an academy. Sounds good to me. Maybe in my next life since I’ve essentially learned by trial and error, reading, by example, and anything else that counts for the last 40 years or so.

Other points of interest in the evening: Brian recommended many local places to find great ingredients, and fresh food. I did know of a few, but a couple I can’t wait to schlep to are & Spice" target="_blank">San Diego Coffee, Tea, and Spice which concocts the spice mixtures Brian used, and Specialty Produce which is where the chefs in San Diego get their goods. Now how could I have NOT known about this? Unbelievable. I’m there this coming Saturday.

News at Eleven.

Anyway…it was a lovely evening. The worst part about it was the ending, and finding out that it was still Monday, instead of Friday, which would have been perfect.

An early birthday present for the MoH with more to come later in the week.

What’s up with these December babies, anyway?

Gluttons.

So I’m officially a NaBloPoMo failure. I figured I would be when I never realized in the beginning that Thanksgiving was actually in November…whatever. But I was rolling along, and then when Wednesday hit and I was up until after midnight (looking longingly at the clock watching that minute hand creeping ever closer to the magic hour which would cast me into the ranks of blogging quitters and thinking that I could run upstairs and just squeeze out a fake post to keep in the game….)

But NO.

I let my faithful followers down. My NaBloPoMo compatriots. *heavy sigh*

I was too tired. I was whipped. I was everything but perky in the waning hours of the day, sitting in my chair, enjoying the wafting scent of spiced candles and final bottle glass of wine before retiring for the night. Staring at a chic flick I’ve seen a million times so I wouldn’t dream of scanning lists of ingredients in recipes, and filling small white porcelain dishes for mise en place or whatever the heck that’s called. Watching the time evaporate, ending my quest for NaBloPoMo fame.

It just wouldn’t be a class act to slam out a crappy post at 11:57pm.

But the dinner tables (yes, that’s an “s” on the end of tables) were set, the flowers arranged and the candles organized just so. The old linen napkins were lightly starched and softly folded.

Nary a cat yack stain was visible. Well, maybe one because Freshness, Her Royal Butterballness Barf-o-rama on wheels in disguise did summarily regurgitate her afternoon snack upon my freshly cleaned carpet. Just. Once. To let me know she was still in control of my destiny.

Dumb ass cat. Lovely pet that she is.

But I digress.

We fell into bed for a night of tumultous passion exhausted sleep (we, because the MoH seriously pitches in during the holidays, lovely man unit that he is) with windows open (yes, in Paradise, we’ve still not shut our windows for the winter) and covers nicely fluffed.

Ready to begin again at seven-freaking-ay-em the next day.

But there was plenty of bubbly on hand throughout the day for mimosas and champagne cocktails, or just a plain glass o’ bubbly.

Thank. Goodness.

And thank Mr. and Mrs. Diestel who grow turkeys somewhere in the Sierra Nevadas for our lovely bird whom I immediately named Heidi when I saw her cozied up in that little box all tricked out with handles.

She performed well on the day most revered by this foodie — the super bowl of Food.

Oh. My.

If there was ever a question that a bird should be ordered by phone ahead of time, fresh-not-frozen, heavily discounted because your son works there WOOT!, artfully brined, and lovingly basted each half hour by the MoH, this was it.

Simply droolworthy.

And the guests were jolly, filled to the gills with the tasty fare.

The highlight of the evening was the iChat session with family in VA which broke into a bawdy session of, well, you’d have to know my family to understand. Suffice it to say that we all seem to have a fixation with the posterior portion of the human anatomy and it’s only a matter of time before a parade of buttocks fill the screen. I do think it must have something to do with not having a proper number of opportunities to share on Show ‘n’ Tell day in kindergarten. Thank goodness for the Internet and family members who are only a sign-in away. We aren’t for the faint of heart.

They sort of resemble that Chumbawumba album cover, don’t they?

But the sink backed up, we ran out of counterspace, and I believe there was not a dish in my kitchen left unused. The stacks of dishes and pots, bowls and platters, wine glasses and utensils riveled Dr. Seuss’ buildings in Whoville.

But I survived.

Barely.

Sorry I haven’t been by to visit…I have serious catching up to do, and tagging to unleash on unsuspecting neighbors in Bloggsville. Be warned.

Life is grand, isn’t it?

November 19, 2007

Dear Whomever thought of ustream.tv:

What a completely cool idea. Yesterday I had so much fun being on “TV” while I was working in my kitchen. Who knew? Does this mean I’m a closet Giada or budding Rachael? A potential Bobby or possible Mario? If you’re even thinking of swallowing this, pigs are circling over your head as we speak. But still.

Setting up a broadcast on ustream.tv was the means to an end. I have quite a few cyber baking buddies, and because we’d planned to cook together yesterday (quite the feat considering I’m on the Left Coast, a couple are in the Midwest and East Coast, and one lives in Argentina. And the plan was to have used Yahoo for instant messaging.

Right.

And I have swamp land in Florida. For sale.

I won’t go into the sordid details of why this never actually happened other than to say that I, using the web version and in Beta, somehow did not fit in. So rather than collecting my baking pans and calling it a day, logged on to ustream.tv and launched my show, “Kelly Cooks.” I’m not there right now because my tongue’s still hanging to my knees after yesterday. Jeez.

It was completely hilarious. And not unlike blabbing with friends or family sitting on the other side of the bar while I cook at a party. In fact it felt exactly the same.

Of course there was no clevage, or giant sets of teeth, no Eee-Vee-Ohh-Ohh. In fact, sometimes, there was no food, or no face. And never both at the same time. The camera is at the top of my screen so making it point in a particular direction isn’t an art. Yanno? I don’t exactly live in a television studio, and that wasn’t the purpose of the broadcast anyway. It was to chat with friends while I cooked, remember?

And I got to chat with Helen of Tartlette which is the most amazing dessert blog you’ve ever seen. And Jerry of Cooking By the Seat of My Pants, who has several blogs (I don’t know how he does it…) and is also caught in the throes of organizing his place like I am. Jerry’s trying to get me to cook by the seat of my pants, too. And he’s encouraging me to drink wine while I’m doing this. This reminds me a bit of running with scissors, but I can, and do. Frequently. But I was on tv, yanno? You have to maintain some degree of hoity-toityness, right? And let’s see, who else? Breadchick of The Sour Dough and Ben of What’s Cooking?. And if I remember correctly, Sara of I Like to Cook. Of course practically my whole fam damily in Virginia, because I called them and asked if they wanted to see me make an ass out of myself on tv and of course they said yes and could they have a front row seat. So they hunkered on down for the duration on several computers. And it was quite the duration. Nary a cyber tomato hit me. Imagine that! Rotten pitchers, that audience of about…oh….I’d say about 10 whole people. Actually, the stats say there were 326 drive bys views.

So what did I make? Cinnamon rolls. & Veracity: Goat Cheese Ravioli" target="_blank">Homemade pasta with roasted peppers and herbed goat’s cheese. I’m completely pooped. Totally. Multitasking has been taken to a new level. It was hilarious trying to remember what I was doing while trying to read the questions and comments written the the chatbox. But it wasn’t too bad. At least I didn’t pulverize the English language like Dub-Yah does…did? Does he still do that? Whatever.

A hot bubble bath smelling somewhere between a fig and a grapefruit, a novel, candles (to see my book because the light’s not great) and more wine were seriously in order after all was said and done. Ahh….such is the life of a web tv drone star.

So thanks, ustream.tv gurus. I had a blast meeting new people as well. I’ll have to be a bit more organized if I do this again, but I don’t know how. Plus, I had to carry my beloved Mac down to the kitchen, so that was an annoyance to others in the house, even thought they didn’t actually complain. I would have. And my niece said I should have some kind of sign that states what I was cooking so each time someone new entered the chatroom I didn’t have to repeat what I already said.

Perhaps a sign that hangs around my neck? A chalkboard. Park someone with a hook off camera for dragging me off screen when things get truly pathetic, lapsing into, “A guy walks into a bar with a monkey…” while I’m whipping egg whites. Yes, like that.

I’ll let you know when I do it again. Heck, I’ll even give you advance warning so you can make sure you’re not anywhere near a computer. Bwhahahahaha!

Sincerely,

Me

p.s. One kind viewer/chatter said that there is also something called stickcam which allows the viewers to be heard and seen as well. I’m going to check that out. And Yahoo? Well…feh.

Well, after a ridiculous morning trying to set up an instant message conference with some baking buddies and completely failing (yahoo and apple most likely have a sheriff out looking for me considering the number of reports I filed for the errors and unexpected quits and failures to launch downloaded software…) I’m now broadcasting.

So if you’re completely bored today, or are not a football fan, or if your team is losing and you’re in complete despair.

Drop on by.

I’m making something in the kitchen. But don’t expect me to explain anything. That would be too much like walking and chewing gum at the same time…

And give me some feedback about this ustream.tv business. How does it work and all. Yanno?

What day in NaBloPoMo are we?

Kelly Cook

Go ahead. Click it and see…

November 10, 2007

Dear NaBloPoMo,

My tongue’s not quite hanging to the ground yet with daily blogging, because I’ve missed very few days since I began last March. I do have the ability to write my way around any situation while standing on my head and singing Yankee Doodle. Or something like that. But I have a tendency to not write both days in the weekend because my house really does need to be cleaned occasionally.

The other reason I may not write on the weekend is because of my food blog. It takes some time, and I enjoy spending time there with other foodies. And I fear that I neglect that world far too much compared to this one. And foodies are such a lovely bunch of people. I truly enjoy them.

So today, I’m deferring to said foodie haven & Veracity: Grilled Steak" target="_blank">Sass & Veracity for today’s qualifying post. Even though this actually counts as a post.

Besides, my post there is for a very worthy cause.

And thanks to Mike at Port 16 for the idea.

Have a lovely Saturday!

Me.