Honest writing.

I shared this through e-mail with friends who are writers, visual artists, sonic artists, and creators by nature, but I realized this is something I'd like my friends in cyberland to also check out. If you have followed Madame Munchies for a while, you know I think the world of Molly Wizenberg, food writer extraordinaire and the creative force behind the blog, Orangette. While the topic speaks to her own struggle to write I think the theme permeates throughout all of our journeys, escpecially for those who create. If you have some time, snuggle up with your favorite mug of tea/coffee or other beverage and soak this post in. You won't regret it.

This very topic has been of particular interest to me for quite some time - I find myself wanting to spend more time creating, whether it's writing, singing, playing the piano, making food, working on new zine ideas, knitting, etc. but have chosen to spend my free time doing other things instead (for various reasons, my friends). But I've noticed too that when I do create, my overall outlook and mood is much more positive. Reading this post also nudges me to finally read Bird by Bird. Thought this was kinda odd, considering I was discussing Anne Lamott over the weekend with some new pals at a BBQ. Coincidence?!? I think not.

A Salad to Remember.

Springtime has made her "shout out loud" appearance here in Indiana and on Saturday, salad was on the brain. I already completed my bi-weekly grocery shopping excursion, but a deep seeded craving for "light and healthy" eating manifested itself and we succumbed to its calling. A trip to Fresh Market beckoned us, and together we created an interesting salad of mixed baby green lettuces, sliced red onion, diced avocado, diced mango ( a variety known as "champagne mangoes"), and toasted coconut. I dressed with a lemon viniagrette and all was well with the world.

The champagne mangoes were sweet and tart, a mild acidic flavor which danced on your tongue. They married well with the creaminess of the avocado and the sharpness of the red onion. We vacillated with the idea of topping it off with some shredded coconut, but after toasting it, I just could not resist. Knock yourself, make a salad, you won't be sorry.

a pictureless post.

Well folks, I'm afraid I have failed you, I don't have a picture to post of the burger Paul and I created on Sunday evening. Please accept my deepest apologies, but this will give you a chance to use your creative enlarged imaginations! So sometime over the weekend, Paul and I were talking about Sunday dinner, told him I had some hamburger meat. I was going to make my usual Emeril's Essence burger, but Paul was feeling adventurous and I followed suit. One of the few chain hamburger joints we are fans of is Red Robin, now pick your jaw up and slap your mouth back together. I know, I know, it surely isn't Father's Office but they do a burger justice for a chain restaurant. Plus we can't get over the fact that they make their own ranch dressing which is divine for dipping their steak fries. Anyway, I digress. It was the inspiration of Red Robin's burger with pineapple that we started tossing around the idea of doing a burger with pineapple, bbq sauce and I threw in my two cents with homemade lime mayonnaise. We debated as to whether to add pineapple into the burger or use it as a topping, I won that one. I added crushed pineapple into the meat along with finely chopping red onion, grated garlic, salt and freshly ground pepper. For toppings, we added tomato, romaine lettuce, pepperjack cheese, Sweet Ray's bbq sauce and the homemade lime mayonnaise I whipped up. It was delish! however, we did agree that next time we will use the pinepple as a topping/condiment. I'm afraid even after draining the crush pineapple, it left the meat rather juicy. Overall, it was a success. Our bellies were satisfied and so were our creative culinary minds! Cheers.