Dreaming of Paris

I had one of those weekends, you know the PMS kind. I was watching "Eat, Pray, Love" while eating day old croissants smothered in Pillsbury fudge frosting. Crying, laughing, dreaming of one day going to Paris. Currently I am seeking work while still keeping Faith that my culinary dreams and ventures will come true. In the meantime I thank cinema, my love of baking and my fiery Spirit for keeping me and my dreams afloat.

I just applied for an amazing job with Dean & Deluca as an international food merchant. The opportunity of traveling while seeing the many glorious cultures and tasting cuisines around the World is dizzying to say the least. I have my passport ready! Here's hoping.

Texas Veg Fest

Easter Treats



Easter memories for me from my childhood included coloring eggs in little cups in various shades and hues of primary colors. The smell of vinegar evokes the idea of crafting and dipping. Fluffy marshmallows, chocolate bunnies, bright ribbons and baskets overflowing with pastel colored treats always brought a smile to my face and still do to this day. I hope one day to have children to share traditions like the ones my Mom passed down to me. I hope you had a wonderful Easter and always remember God's little Blessings. Happy April!

Coloring Eggs

Easter Treats

Mini Easter Baskets

 

Happy Spring

Well, alright spring has arrived and I am ready to cook! Who else is excited for the arrival of sweet strawberries, tender peas and hearty artichokes? I am! I am busy working on catering events, demos and working on new recipes.

Amourous Confections

Valentine Confections

When you think about it, most songs through time have been written about love. Seeking it, having it and losing it. Where does this inspiration come from?
Is it a specific person, or perhaps a place or memory. We all have the gift of creation whether it be music, art, food or fashion. To this day I still have a poem
I wrote about a candy store I dreamt about as a kid. In it I wrote about sparkly wrappers, swirly lollipops and heart shape chocolates. I have always been the kind of gal that appreciated petite things like trinkets, lockets and little bottles of perfume.

The artists of the world leave something beautiful behind to have others admire. It also serves as a personal reflection of the little things that matter like a journal or letter of gratitude. Sending a simple thank you note can make someones day.

My desires have always been to share my love of food and language trough writing and teaching. I have been Blessed to do just that. I still aspire to host a show on televisions and to open a culinary boutique.

Today on this day of amor, I pray to St. Valentine to send someone special to share my love with. I believe in old fashioned romance. Hand written letters, flowers, boxes of candy. Simple sweet sentiments that show someone you care. It shouldn't only happen one day a year. I have a memory from childhood of making card board Valentine cards and filling little paper bags with conversation hearts. You know the little chalky candies that most people throw away.
What would yours say?

One year for Valentine's instead of taking the bus home from high school I walked home so that I would have money to buy my parents a jumbo heart shaped cookie. It was wrapped in wax paper, I placed it in my back pack and walked three blocks in a snow storm until I got home safe and sound and gifted my parents with their sweet treat. This year I sent Valentine's to friends, family and my culinary crush Chuck Hughes. I hope he writes to me from frosty Montreal.

True love from the heart should be shared every moment. I love Jason Mraz's song "I Won't Give Up", because it brings up emotions of never losing sight of something you are passionate about. I wish all of you a wonderful love filled day of hopes, dreams and desires.

Winter Harvest

Enjoying my time in Florida. Lucky to have generous neighbors that share their produce. I had fun harvesting winter vegetables from a small garden patch yesterday. Also nice, is that my Dad has a nice variety of fruit trees. Nothing beats plucking a fresh orange or papaya for a tasty morning breakfast.



Petite butternut squash for roasting.





Cabbage patch. Making golubki on Sunday.

Crunchy cauliflower. Mom made rajas with this.

 

Fresh, sweet papaya for yogurt parfaits.

 

 

Lemons from Dad's tree.

 

 

 

 

 

 

 

 

 

Check Please!

I was recently contacted by David Manilow, the producer of Check Please! a show that has a weekly panel of guests sharing insight about their favorite hot spots to eat around town. Based in Chicago, as well as a show in San Francisco, I suggested to David to possibly bring the show to Austin, but hey I'm willing to move back to my hometown of Chicago, given the chance of a lifetime. What a sweet gig, talking about food and sipping on wine. Sign me up! Not to mention that for me my love of food started with public television. Ah Julia, how I miss you.
Here are ten qualities that would make me a great host, for Check Please!

1. Amazing knowledge of food. Born and raised in Chicago!
2. Previous experience as a  restaurant host, bartender and server.
3. Great wine and cocktail knowledge.
4. Bilingual. Pass the salsa!
5. Gift of gab.
6. Always seeking out new food dives and fun hang outs.
7. Supporting local grass roots organizations, mom & pop shops, farmers markets and community driven festivals.
8. I plan all of my free time around food.
9. No known food allergies.
10. Excited to always learn about people, where they are from, what they like to eat.

I just applied to be the new host, wish me luck!

In the meantime, while spending time in Florida with family, and continuing the job hunt, I have been catching up with friends from cooking school. Last week I had lunch with my friend Patrick at The Ravenous Pig, a gastro pub in the heart of Winter Park, Florida. We shared a plate of steak tartar, scrumptious deviled eggs and an entree of rock shrimp and gnudi in an aromatic saffron broth. I also enjoyed a tasty salad of local gem lettuces, beets, radish, goat cheese and pistachios. Patrick is now a Dad to two young boys. While raising his kids he is still doing personal catering as well cooking demos in Orlando.

Rock shrimp, gnudi, Romanesco cauliflower, pea tendrils, butter croutons, saffron broth

For dinner I caught up with another friend, Annette. She suggested we have dinner at Kouzzina. Located at Disney's Boardwalk, formerly known as Spoodle's, the restaurant is now in partnership with celebrity chef Cat Cora. I had the chance to meet Chef Cora in San Francisco a few years ago. I love her life story of growing up in Mississippi in a Greek home. It really reflects in her cooking style, rustic, homey and tasty. We shared a nice bottle of Greek red wine and lots of laughs. I forgot how nutty Annette is. Being with her reminds me of Laverne & Shirley. Surprised neither one of us got expelled from school for chatting so much. Anyway, for my meal I kept it simple with crispy fried calamari that was served with a smokey tomato sauce and a gratin of goat cheese, artichokes and sun dried tomatoes.

It was great to catch up with friends from cooking school.

Be Grateful

I am visiting my parents in Florida, taking time off from work in Austin. Enjoying my time off I have come to realize what is most important in life. That no matter what it is in you want to have you need to pursue it with passion. In the process of going for what it I want I have learned to be more mindful of my personal goals of career and starting a family. I have always remained grateful of those that helped me along the way.

"You take what you get. You receive what you need."- Alexandra Iris Lopez

Inspiration is everywhere, you just have to stop and notice. Simply by taking time with nature in my parent's yard this morning where I picked these tart little tangerines, spicy habaneros and lemons, I came back to myself. Back to basics. I plan on making jam, salsa and vinaigrette while jamming to some old school tunes and just cooking and being full of joy in the kitchen. Stay tuned, for more to come!

Ghoulish Grub

Double, double toil and trouble.

A pot of chili will simmer and bubble.

With beans and cheese and onions too.

A hearty bowl of spicy goo.

 

Charmed? I bet. Not only a whiz in the kitchen but apparently I am a culinary wordsmith. I plan on watching It's The Great Pumpkin, Charlie Brown, enjoying some spicy chili, icy cold pumpkin beer and chunky peanut butter cookies. What traditions do you have? Have a great day. Happy Halloween!

 

Madame Lexi sees decadent eats and luscious libations in your immediate future. Enjoy!

 

Will Work For Food

I'm at a loss for words. Seriously. That's why I have not been posting much lately. Feels like I've lost my mojo. With the change of seasons my direction has gone with the wind. Not much going on so not much to share. I have learned that these moments of stillness are just getting me ready for something else to come. You know kinda like the calm before the storm. The last time I chimed in I had just returned from my road trip and I was looking forward to getting back to work. Well, let's just say that there was no work to get back to. Boo hoo. I won't divulge all the details but I will go as far as saying that I am glad I got out of what I was in when I did. When intuition calls, listen.

Now I am back at the job hunt. I am toting the freelance title once more, which seems I am underemployed rather than fully unemployed. It just sounds better. I'll go with that for the time being. Austin is booming with food jobs but not necessarily the ones I am seeking. I'll pass on working a food trailer during ACL Fest. Sorry kids my chubby ass will be one cranky cook sharing prep duties with a skinny hipster in an overcrowded work space as we fry vegan donuts. Pass. What else is out there?

I have scoured the sites from Craigslist, Goodfoodjobs.com and everything in between. I updated my linkedin profile. I even tried a little feng shui and sage burning in hopes of lifting this funk that seems to be hovering around me. Perhaps it's karmic retribution. I remain grateful of what I have attained and experienced. Perhaps a little more time devoted to volunteer work will be a good thing. Tis the season for giving. I have my moments of divadom from time to time thinking I should have a fab job. And hell why not? I have a stellar resume, a good work ethic, two degrees and I'm bilingual. Too much? Seems so in some circles. I need new circles. That, and an agent.

I have Faith that things will turn around soon. Now if I could only get a little more patience then it wouldn't seem like such an impending doom of my professional path. I guess this is what a career plateau feels like. I know that I need a real job to pay bills and report to on a regular basis, you know the daily "grind". Yet I always wonder why can't I have a career of glamorous proportions? I'm worth it. My parents raised me to work hard and dream big. I still chase the dream. Someone needs to replace the time slot Anthony Bourdain is leaving behind. Who can I contact at Travel Channel? It's worth a shot.

If you are hiring or know of anyone who is please contact me.

I am interested in these positions:
1. Cooking instructor
2. Test kitchen
3. Food editor
4. Recipe developer
5. Culinary producer
6. Cooking show host
7. Food & travel corespondent
8. Personal chef
9. Food stylist

Thanks!