My day job recently got a hell of a lot cooler. I'm now working at aforementioned Big Fancy Pants Company producing blogs. The first blog, Elastic Waist, rolled out last week and manages to be both hilariously funny and self-affirming at the same time. You may very well fall in love with the writers Weetabix and Anne as I have. There are also tons of videos produced and directed by your favorite video genius, Sebastian. And me? I'm writing a column about desktop picnics called Lunchbox Guru, and serving as a video correspondent. My first piece, about the wonderful world of burlesque, may just make your day. I hope you like it!



There has certainly been a period of adjustment that has resulted in fewer posts here on Pink of Perfection than I would have liked. We're settling into a groove now, though, and we're feeling good about May. Thanks so much for your patience these last couple of weeks. There's lots of great stuff on the way!

Posted by sarah at 10:47 AM | Permalink | Comments (4) | TrackBacks (0)

When last we spoke I was waxing poetic on the beauties of spring. But you know what? Since then it's been rainy and cold, and I have twice caught sight of flurries. Because of the unseasonable precipitation and a schedule that has included more running around than I would like, I haven't bought much in the way of fresh ingredients lately. I just can't get it together.

But that doesn't mean I've been speed-dialing Joy Kitchen every night. In a perfect world I would have an entire roster of delicious meals that could be made from nothing but the contents of a well-stocked pantry. In reality I have a mere sense of what can be made with cans of this and boxes of that. With a little creativity and hard thinking, my handful may one day become a roster after all.

This quick dish would be great with other dried fruits, like apricots and plums. Is it cheating if the pine nuts come in the box? Who cares. You are hungry, this stuff is delicious, and America's Next Top Model comes on in 15 minutes.

Moroccan Stewed Tomatoes, Chickpeas, Raisins, and Pine Nut Couscous
Serves you and a friend, with leftovers for lunch

1 tablespoons olive oil
1 onion, sliced
2 fat cloves garlic, chopped
1 14.5 oz can diced tomatoes
1 15.5 oz can chickpeas, drained and rinsed
1/4 cup raisins
1 box Near East Toasted Pine Nut couscous

In a frying pan over medium-high heat, saute the onion and garlic in the olive oil until soft. Add the tomatoes, chickpeas, and raisins. Turn the heat down to medium, and cook for 10-15 minutes, allowing the mixture to thicken slightly.

Meanwhile, make the couscous according to the package instructions. Serve the tomato mixture over the couscous and be glad your meal was done in less time than it takes for the delivery guy to show up at your door.

Posted by sarah at 7:37 PM | Permalink | Comments (16) | TrackBacks (0)

New York and I took a while to warm to each other. I hated the impersonality of the city, the ferocious ambition of its inhabitants and the poundingly-loud bar I lived above. Winter slush kept my toes wet and my mood foul. Heavy groceries bags made my arms ache. Eight percent sales tax made me cry. Did I mention I couldn't get a wink of sleep because of the damn bar?

And then 6 months later spring sprung, and everything changed. Soon after the gift that is daylight savings, I had a weeknight date with myself. I went for a run after work and then walked up 6th Avenue to a ribbon store, stopping for my first iced latte of the season along the way. With endorphins and caffeine pulsing through my system, the city couldn't have looked fresher or more exciting. When I reached Herald Square, my heart nearly stopped at the sight of all the white cherry blossoms I thought would never burst from their tight, closed buds.

Isn't that what's so intoxicating about spring? All of February and most of March, warm weather is such a distant memory it seems like something we might have made up while looking at Anthropologie sundresses. I become convinced that the world may just remain a gray slab of freezing rain forever. And then, out of nowhere it seems, the sun stays up, the tights come off, and my palms start sweating out the adjustment.

This risotto is my celebration of spring. Bursting with bright lemon flavors and the crunch of the season's first asparagus, it's the thing to settle down with near a window and be delighted that the sun is still shining at supper time.

Spring Risotto with Lemon, Asparagus, and Peas
Serves 4

1 tablespoon olive oil
3 small shallots, about 1/2 cup
1 1/2 cup arborio rice
6 cup chicken stock
1 pound asparagus
1 cup frozen spring peas
2 teaspoons lemon zest
2 tablespoons lemon juice
3/4 cup grated parmigiano reggiano

In a medium saucepan, bring your stock up to a simmer. Meanwhile, dice the shallots, and snap off the woody ends of the asparagus. If the asparagus is quite thick, you may want to also peel them. Then chop on the diagonal into 1/2 inch pieces.

In a broad-bottomed saute pan, heat the olive oil over medium heat. Add the shallot and cook until soft. Then add the rice and stir to coat.

One ladle-full at a time, add the stock to the rice and stir constantly until completely absorbed before adding more stock. After about ten minutes, add the asparagus, and continue adding stock until the rice is soft and risotto creamy, about 20 or 25 minutes, adding the peas in the last minute.

Remove the risotto from the heat and stir in zest, juice, and cheese. The risotto will continue to thicken, so you should hurry your dinner guests to the table and serve them as soon as you can.

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