Writing About Food and Making Mean Marinades

Hello, hello! Sorry for my absence. Just a few things have been happening since last we spoke, the most important of which: I turned 29. And it’s taken me that long (yes, 29 years) to learn a few important things about myself:

1) Despite my “artistic desire” for freedom and flexibility, what really makes me productive is structure. Plain and simple. BUT I need the option to be flexible within that structure. Oh, me!
2) I really like food. A lot.
3) RE: #1, I must have a focus if I am to write consistently, to which this sad, sparse blog can attest.

AND SO! I announce to you that I will be contributing semi-regularly to the newly launched EatDrinkAustin. Super-duo Liz and Wade are the masterminds behind it, and I have volunteered (most willingly!) to be a mere pawn in their game of eating and drinking myself silly all across Austin. It’s not so bad, really.

So that’s where you can find me most days. Come on by! I may post to this blog occasionally, or I may change it up all together. Who knows? I am so spontaneous! Actually, I’m just being really indecisive.

To appease and appeal to you before I go, I will share with you a delicious marinade recipe I made up last night. All measurements are totally estimated. So, when in doubt, just do whatever you want.

Place all ingredients in a blender:

The zest and juice of one lemon
The zest and juice of one orange
1/4 cup of water
2-3 tbsp of soy sauce (I use low-sodium)
2-3 sprigs fresh rosemary
diced, fresh ginger (to taste)
About 1/4 c. extra virgin olive oil

Blend and pour over chicken or pork. Marinate for 30 minutes to an hour, or even overnight – hey, it’s your life and your meat product!