August 2012July 19, 2012
Alright, June was a month of experimentation, and July was too busy to focus on myself at all, so August is going to be all about me!
I was inspired by this post on ZenHabits on simplifying your life. Give it a read. NO REALLY, READ IT NOW! IT WILL TAKE YOU TWO MINUTES. I don’t mind waiting.
For the entire month of August:
1. I’m not spending any money. If you want to hang out with me, either you’re coming over and letting me cook you dinner (I warn you, it will probably be healthier than what I have cooked for you in the past. Seriously, I bought a kick-ass juicer) or you’re buying me drinks or a ticket to Outside Lands, to which I will drag my heels and only go kicking and screaming, because…
2. I am going to be a hermit. The last week of July, I’ll be in New Orleans for Tales of the Cocktail. I am spending 8 days in the Big Easy at a liquor industry conference. I will indulge in all manner of debauchery, degradation and delinquency. I will do shameful things and yet I will feel no shame… until I get home. This introvert must endure over a week of events, parties, networking and hotel living, so when I get home, I’m going to need a month of very little, so to prevent lethargy, sloth and the effects of inertia…
3. I’m going to go to yoga every day. By September, I will be able to scratch the back of my head with my toes. I won’t actually do this, but I will take great comfort in knowing that I could if I wanted to. I will be in the best shape of my life, just in time for the whatever comes after bathing suit season.
4. I’m gonna get shit done. When I return to the city, my department will have moved from a shared, open space to private offices, which is going to be a–may–zing for me and my ADD. I already get more done than everyone else, but I’ve been so much less productive through this past year in the bullpen. I’m going to redesign nermo.com, finish all of the half-written articles saved in the “draft” folder of this site and on Libation Lab, build out my portfolio site, purge my worldly possessions, take more photos, create the wood-block prints that have been back-burnered too long, and more!
Bonus: Here’s a picture I took of a fish and a new recipe I’ve been working on– it’s not pretty enough to be photographed, but it tastes great on crackers, buttered toast or as a sandwich spread.
Chicken Liver Pâté
3 Tbsp unsalted butter, divided
1 medium shallot, sliced 1/4 inch thick
Salt and pepper
1/2 pound chicken livers
1 clove garlic, minced
1 tablespoon capers
1/2 teaspoon thyme
1 anchovy or sun-dried tomato, fine dice
2 tablespoons brandy
2 tablespoons cream
1. Cut fat and connective tissue from the livers.
2. Brown 1 tablespoon butter in a large pan over medium heat . Add shallots and sauté 1 minute. Add the livers, spaced out, so they brown well.
3. Season with salt and pepper and flip livers once the first side browns, about 2 minutes. Once the second side has browned add garlic, capers, thyme, and anchovy or tomato and sauté another minute.
4. Remove from heat and add brandy. Raise heat to high and boil down brandy to the consistency of syrup, 1-2 minutes. Turn off heat and allow the mixture to cool.
5. Add remaining butter and cream and blend with an immersion blender, or just in a blender. Chill before serving.