Guest Blogger…does that mean I blog?
Well-intentioned, and beloved folks—friends, family and students—have been encouraging me to blog for a few years now. Maybe I’m just lazy. Maybe I don’t want to commit to one more thing that has to be nurtured. Maybe I have this notion that I’ll be the last (wo)man standing in the universe without a blog. Whatever the reason, I have stubbornly resisted until recently.
But I could be caving, people.
A few weekends ago, I attended what I believe was the first Food Bloggers Forum in Los Angeles, presented by the dynamic and inspiring Jaden Hair of Steamy Kitchen, and the uber-talented White on Rice couple, Diane Cu and Todd Porter. Other presenters included photographer extraordinaire Matt Armendariz and his terrific partner, food stylist Adam Pearson. (I had the pleasure of working with them at a food styling and photo workshop earlier in the year—see post). There was a lively panel on integrating interactive platforms using social media (sorry…say what?? I had NO idea what that actually meant) featuring the voice of LA food radio, restaurateur Evan Kleiman, and her Good Food producer. Honestly, I went to this thing looking for a couple good reasons not to blog, and just as honestly, I did find a couple…but I was also energized by what I heard, and left with lots of ideas flitting about in my head. One of them being to contact that Good Food producer, to pitch a segment idea.
Which I did.
My idea was graciously declined by said producer.
BUT…
she just as graciously suggested a spot as a “guest blogger”, on the Good Food blog!
Well, now. I may not have learned that my destiny was to become a blogstress, but I did learn enough not to turn that down! So, as I so often have, via a crooked path that I never expected to lead where it led, I found myself in an unexpectedly marvelous place—as the featured guest blogger today, on the Good Food blog! Thanks, Harriet! My first guest-bloggage.
Is reblogging a thing, at all? I reblog the guest blog post here, so that it will be blogged on my blog, as well as the Good Food blog….which, I suppose, officially makes me a blogger. (There. Your wish has been granted. You know who you are.)
Me and Joe: (Mostly) A Love Story
In the interest of full disclosure, I’m an unabashed Trader Joe’s fan.
A geek, actually.
“Hi, my name is Cherie, and I have three TJ’s numbers on my cellphone favorites list.”
I’m in my local store so often, I can greet the checkers without a name-tag glance. So I guess you could say I’ve got a huge crush on Joe.
And I know I’m not the only one.
Entire websites and blogs are devoted to TJ fandom. There are several unauthorized books about TJ’s out there—hell, I even wrote one!
As with all love affairs, there are emotional hills and valleys inside that tropical-themed emporium of bargain-priced deliciousness. Like a new relationship, the highs can be exhilarating. I have been known to emit a shriek of uncontainable glee when I spy a particularly enticing new product. When I first encountered the frozen puff pastry, I let out a squeal loud enough to get a few glances from fellow frozen-aisle shoppers. One warning sign of potentially unhealthy Joe-addiction: You never fail to check out the “What’s New” shelf. One terrific new product (hello, jarred Piquillo peppers at an impossible price!) in my reusable TJ bag can make my whole day. (Me=TJ geek. See above)
I get a crazy thrill when one of those checkers looks into my cart, and says “Hmmm. I haven’t seen this before!” Discovering a new product before the employees have sampled it is like finding a love-note tucked into my lingerie drawer.
But, as in any relationship, those heart-fluttering highs can be tempered by soul-sinking lows.
Joe can be a fickle partner, and he’s notorious for his heartlessly abrupt discontinuation of beloved goods. That particular organic chai blend that starts your morning with a perfect blend of calm and caffeination can disappear without warning, leaving your heart wounded and your mornings bereft.
“Why, Joe…why?”
The incredible vanilla paste that made your crème brulee the envy of your gourmet group can (and did) vanish off the shelf, never to return. And don’t get me started on that frozen, all butter puff pastry that changed my life in magical ways—-Joe and I are heading to couple’s therapy over that betrayal.
In any long-term relationship, compromise is healthy, and forgiveness occasionally required. I’ve been holding hands with Joe for a looooong time, and while he occasionally cuts me to the quick, I’m in this for the long haul, because I know that his heart is good, and that he will make up any small slights (Hot & Sweet Mustard, I miss you so) with grand gestures (“You brought back your fabulous Panko Breadcrumbs? For me? Be still, my heart!”) and win me back again.
I’m thinking of starting a self-help group for lovelorn TJ shoppers.
You can reach me at 1 555-TJ-THERAPY.
Brie and Pear Galette
(From The I Love Trader Joe’s Cookbook, by Cherie Mercer Twohy. Ulysses Press, October 2009)
1 Trader Joe’s Gourmet Pie Crust, thawed and rolled out slightly
4 ounces Brie, (rind removed), cubed
1 pear, thinly sliced
1/2 cup pecans, coarsely chopped
freshly ground black pepper
Preheat oven to 375°F. Place the pie dough on a baking sheet and scatter half the Brie over the center, leaving the edges clean. Arrange the sliced pears on top of the Brie. Scatter the pecans on top, and then add the remaining Brie. Fold the edges of the dough in to create a “picture frame” around the filling, leaving the center exposed. Grind a little black pepper over the filling and bake 20 to 25 minutes, until crust is golden. Cut into wedges or squares to serve.
Try this with Gorgonzola instead of Brie—rather than putting the last half of the cheese on before the galette goes in the oven, reserve it to scatter on top of the galette as soon as it comes out of the oven. Pour a glass of port, and you’re in heaven.
