The Berry Fairy and Cupcake Fairy - when parallel worlds collide

I'm a statistical anomaly, and I'm used to it.  I thought I had holed myself in a niche with my hobbies, but apparently not.  This past Summer, I discovered I had a stunt double in a parallel universe.  That other universe is Houston.  Late in July 2009, there were some Flavor Tripping parties at the Belmont.  Come to find out, the organizer of these events is Jenny Wang from Houston.

	She writes about food.  I write about food.
	Her name is Jenny.  My name is Jennie.
	Her other name is the "Berry Fairy."  My name is the "Cupcake Fairy."
	She organizes food throwdowns in Houston such as the Bivalve Throwdown and the Fried Chicken Throwdown.  I organized the Cupcake Smackdown in Austin (with others coming in the future).

It just gets more confusing from there.  The last week of July, Jenny was on one of the news stations promoting the Flavor Tripping party.  Everyone thought that was me.  I was on Fox News promoting the Cupcake Smackdown just two days later.  Needless to say, it took a while for some people to realize that there were two Jenny(ie)s.  One from H-town, and One from the ATX.  I'm in Houston on a fairly regular basis as well.  If you see me around either city, don't be afraid to say, "Hi!"  I might just have some treats on me. 

Jennie "Cupcake Fairy" and Jenny "Berry Fairy" having a beer at St. Arnold's Party. Photo by John Knox.

Black Friday 2009 Teaser

Team Chen, going over the strategy

I had been debating for a few days on whether or not I should post my Black Friday Shopping strategies, and I have still haven't decided.  My sister and I are not only seasoned festival junkies, but we're also Black Friday Football veterans.  With me as the quarter back, and her as the blocker, we can be in and out of a store in less than 7 minutes with everything we need.  Almost all of our shopping is done by 7 am, except for the clothing deals.  We've kept our strategies a secret within family and friends, and we're just not ready to spill the beans yet. 

What I did decide was to post a teaser with other general Black Friday Shopping tips.  My tips are geared more towards people actually securing the in-store deals rather than online and yes, that does mean waking up or staying up until the crack of dawn.  Forget the Black Friday Secrets that retailers don't want you to know.  My sister and I beat those dirty tricks.  Enjoy, and don't forget to wear a helmet.

http://couponing.about.com/od/seasonalsavingszone/p/blackfriday.htm

http://money.aol.com/top5/general/black-friday-shopping-tips

http://www.fatwallet.com/forums/black-friday-2009/871262/

http://itmanagement.earthweb.com/columns/executive_tech/article.php/3709931/10-Black-Friday-Secrets-Retailers-Dont-Want-You-To-Know.htm

http://content.usatoday.com/communities/ondeadline/post/2009/11/black-friday-countdown-zeroing-in-on-tips-deals--news/1

Sweet Potato Fries paired with 512 Brewing One

I'm a sweet potato fry addict.  While deep fried fries probably aren't the best for my waistline, this baked version is keeps those calories in check without missing out on the flavor.  I paired these with (512) Brewing's One. The one is a Belgian-style strong ale that is amber in color, with a light to medium body. Subtle malt sweetness is balanced with noticeable hop flavor, light raisin and mildly spicy, cake-like flavors, and is finished with local wildflower honey aromas. Made with 80% Organic Malted Barley, Belgian Specialty grains, Forbidden Fruit yeast, domestic hops and Good Flow local wildflower honey, this beer is deceptively high in alcohol.   The sweetness from the honey complements the sweetness of the fries, and the spices in both beer and fries are nicely balanced.  The beer is bold enough for the fries yet not over powering.  Perfect.  Misohungry's Baked Sweet Potato fries: I'd say that this recipe makes 8-10 servings, but that isn't really true.  I could eat them all in a single serving.  This recipe makes a single MisoHungry sized serving.  Ingredients:  3-4 lbs sweet potatoes, washed, and cut into fries.  Thick fries are okay.  1/2 teaspoon sea salt 1/2 teaspoon chili powder (for that link of smoke) 1 teaspoon cinnamon 1/4 teaspoon cayenne pepper (more if you like it spicy, less if you're a wimp) 1/3 cup olive oil Hardware: large cooking pans (line with foil for easier clean up) microwave safe plate large stainless steel bowl Cutting board and knife (for cutting fries) Pre-heat the oven to 425 degrees.  Microwave the raw fries for about 4-5 minutes.  They should be partially cooked, and you will most like have to do this in batches.  I microwave my fries first because sweet potatoes take incredibly long to cook.  If you are opposed to microwaving fries, I have alternative instructions below.  Once all the fries are partially cooked, put them into the large stainless steel bowl along with the spices and salt.  Toss around with your hands, tongs, or by flipping the bowl upwards like you would flip pancakes without using a spatula.  Once completely coated with spices, add the olive oil and toss again.  Once coated with olive oil and spices, place fries on a cooking pan in a single layer.  Bake at 425 degrees for approximately 25 minutes.  The outside should be slightly browned and crispy.  The inside of the fries should be soft and cooked thoroughly.  Remove from oven and serve immediately.  Non-Microwave version - Pre-heat oven to 350 degrees.  Once raw fries have been tossed with spices, salt, and olive oil, place fries on a cooking pan and bake.  Bake at this temperature for about 30-35 minutes.  Then increase the temperature to 425 degrees and bake for another 20-25 minutes.   Tips: If I'm feeling really pressed for time, I sometimes pan fry these lightly.  Older fries can also be brought back to life with five minutes in a 350 degree oven.

Big Reds and Bubbles means Big Fun and a Big Belly

The Wine and Food Foundation knows how to throw a party.  Big Reds and Bubbles Holiday Party was another one of those spectacular parties.  Tasty eats and bubbles lined the halls of the Driskill Hotel Downtown.  Along with the delicious offerings, there were incredible items being auctioned off such as a weekend stay at the AT&T Center, wine tours, and other things I should bid on.  Let's take a tour of some of the food offerings.  A big thanks to the Wine and Food Foundation for inviting me to enjoy the holiday cheer!

Absolutely decadent baby chocolate hazelnut sandwich cookie with dark chocolate and brandy ganache middle from Fete Accompli. Chocolate + Hazelnut + Brandy = Happiness.

Hamachi Crudo toasted Hazelnuts, celery salad, & ponzu from The Carillon.  Beautifully presented and incredibly fresh. 

Florida Stone Crab Claws from Truluck's. I believe Truluck's is running a Monday night special on these babies. All you can eat - price depending on size of claw shipments for the week.


Smoked Beef Tenderloin with a Bacon Marmalade on Herb Crostini from Perry's Steakhouse. This delicious morsel of meatiness was perfect with the bacon marmalade.  Really though, isn't everything perfect with bacon? 

Busy Driskill Chefs searing up some scallops.  They are hard at work, and my tummy is grateful.

Seared Scallops with tomatoes from the Driskill. Mmm.... buttery scallops. Did I mention that I like butter?  This dish was uber delicious.

Heavenly desserts from 1886 Cafe and Bakery located inside the Driskill.  These petits fours were so beautifully arranged, I just had to take multiple photos. 

Chocolate mousse cups with raspberries. The time and energy needed to create the artful decorations deserves recognition.

Lemon tarts, truffles, and chocolate covered strawberries. Almost too pretty to eat.  Almost.

Guisada de Pollo en Salsa Verde from StrEATS. Coming soon on 3213 Red River Street. 512-628-0288 You might have remembered StrEATS from Tour de Vin.  They still haven't opened, but with every dish I try, I just can't wait. 

Miso Cured Beef Tongue Tacos from Kenichi. These were very tasty, no pun intended. 

Pan Seared Scallops over Mushroom Polenta from NoRTH was one of my favorite dishes of the night.  The polenta  was amazingly creamy and flavorful.  The secret, so I was told, is mascarpone and parmesan.  I haven't tried NoRTH yet, but now I'm looking forward to paying them a visit.

Toasted Almond Bostock with Cranberry Apple Compote and Grand Marnier from Annie's Cafe. I am a sucker for almonds. Almond drinks, almond jello, and almond cakes are my comfort foods.  Something about the aroma of almonds reminds me of being a kid again and drinking warm almond tea in the winter.  Needless to say that I am in love with this dish.  I'm looking forward to it coming soon to the brunch at Annie's Cafe.