Food and culture - transitioning towards the Foodista on Pointe!

Writing a blog is a lot of work.  You have to plan posts, keep new ideas coming and promote them so that people are actually aware of what you are going on about.  Of course, if you write a blog, chances are you enjoy writing...and you are most likely interested in what you are writing about.  In my case, I do love writing, and I certainly enjoy everything to do with food.  

This past weekend, my father was visiting from England and as always, I was very keen on introducing him to some of my recent favorite spots. As we were going about, I realized just how much I have gained from this blog and just how much it has grown.

Since I started writing this page (almost two years ago now!), it has spread its own wings and evolved as much as I feel I have.  As one might expect from a couple years of exploring a food scene, I have become much more familiar and comfortable with Boston's culinary community, this includes other food enthusiasts and the plethora of different restaurants. Throughout this journey, my frugality has become slightly compromised...as some of you may have noticed of late.

While my father was here, we had some great chats and one of them revolved around the concept of food and what it is that most intrigues me.  Nowadays, I am less interested in being frugal (although as a dancer, being frugal is still something I hold dear), instead I find more interest in experiencing what food has to offer, not only for my stomach, but for my soul.  There is such an intrinsic relationship between food and culture, food and art. 

The more I think about this, the more I see that my blog has evolved into something that comments on food as an integrated element of our society, as something more than physical nourishment.  It is a reflection of our very person, it is the instrument of many an artist and for me, this is where I would like to take this blog.

As a dancer and artist myself, I would like to veer towards a blog that explores food as an element of culture.  Boston's food scene is an incredibly exciting place these days and I intend to stay 'on pointe' with what's going on in and around Boston's food community, exploring food as an inherent reflection of the city and its people. 

The fact that most of this realization came over a dinner at Beacon Hill Bistro, a place ripe with beautifully presented food and a highly enthusiastic Chef Lewin, is not a huge surprise:) With all of this being said, I would like to bid adieu to the frugal foodista and hello to the Foodista on Pointe!
Thank you to all of my readers for keeping this blog alive and thriving through your support and interest - here's to the next chapter!
(Expect some changes to the site within the next couple of weeks!)

Presenting the Foodista Archives!

I am very proud to announce my new 'Foodista Archives' page, just launched yesterday. This page (which can be found along the line of tabs near the top of the site), lists all the restaurants and eateries I want to try out as well as many of the restaurants I have knocked off my list already.

The restaurants with one * represent my 'to-eat at' list while the ** signals a spot I have already experienced and indeed, one I have written about. By clicking on a * restaurant, you will be directed to the restaurant's homepage and by clicking on a restaurant with **, you will be redirected to the post I published about my experience. (Don't worry though, I always include a restaurant's website link in any post I write!)

I have high hopes for this list, I think it will serve as a very concrete reminder of just how much work I have cut out for me this year! If you have any suggestions of places that are not on the list, please, please, please send them my way either by commenting on this post, or by emailing me at rachel@frugalfoodista.com

A Christmas Alert

It is very difficult to get into the 'Holiday Spirit' when it is practically tropical outside.. I realised yesterday that most of my gift shopping is not done and the reason I have felt little to no pressure is largely that Christmas feels at least a month away...surprise! It is the day after tomorrow, making matters even more pressing is the fact that many of my friends are off home for a quick Merry trip home so I need to get them their gifts tomorrow!

At least there are reminders around me in terms of festive culinary specials...Eggnog Lattes from your local coffee shop are always a plus, as are gingerbread truffles conveniently available throughout the holiday season from Godiva...Yumm! (If you have not picked up your free truffle, there is still time this month to sign up as a Rewards member :) ) Oh and the overwhelming presence of gingebread house making kits from Whole Foods  and Trader Joes. (Note to self - must pick one up for Sunday festivities!!)

So there is really no excuse for me to be so behind on my holiday shopping.

I hope most of you have not let the weather keep you in a strange no man's land in terms of seasonal orientation. If it has, let this be a reminder to you! A mayday of sorts to get out and finish up what's left..or at the very least, indulge in some Holiday treats!

And with that, I wish you a very Merry Christmas:)

Snack time at the ballet:)

I have always said that the worst place to be is in between a dancer and their food...especially after a performance! But what of a regular rehearsal day? How do dancers keep up their strength for up to 7 and a half hours of gruelling physical activity?

Like most people, we have an hour for lunch in the middle of our day, but we need way more than this and little snacks here and there really do the trick.

I have compiled a small sample of some types of snacks that take us from one rehearsal to the next.

Here we have some 'Power of Fruit Bars'.  They are like popsicles, made with nothing but real, frozen fruit.  All-natural, these little guys are perfect for a quick and refreshing burst of energy in between rehearsals. 

We were very happy to get a few different flavors to try out courtesy of Power of Fruit...and they really did not last long! My personal favorite was their ,Orange Tango'...yum!

Dancers usually have some kind of crunchy snack on the go, whether its chips, pretzels or trail mix.  One type of chip that has been gaining in popularity since last season is Popchips - a light, popped take on a potato chip that comes in many flavors..

Above we have Sarah, a member of the Corps de Ballet showing some distinct dancer/food rigor...luckily we received a generous shipment with more than enough for everyone to share:)

Oh and you can tell Brittany needs her popchips - for more than eating! Physical therapy is an integral part of our days and although massage sounds nice...Heather has a way of getting right into the deep of you muscle belly...ouch!

Finally, Nutrition bars are a great way of getting calories and energy quickly.  They are convenient and usually packed with good stuff.  These days, the amount of all -natural energy bars out there is quite impressive.  Luna Bars and Clif Bars are some of my favorite, recently however, two dancers from Pittsburg Ballet decided to come up with their own product, designed for dancers, enjoyed by everyone. 'Barres', are fun for us because they have some clever packaging and wording.  For instance, their Cinnamon Crunch flavor is called the 'Pirouette', and they have a 'Black Swan' coming out soon:)

I only tried the cinnamon flavor, and found it a little dry, I would love to try some other flavors to compare.  There is definitely a lot of potential behind this project!

At the end of the day, we need our snacks - these are just a few examples of some popular ones we enjoy at the studios.  I would never get in the way of a dancer and their sustenance, nor would I leave any food unattended...look away and you may just loose a bite or two... 

A snippet of glory:)

A few months ago I attended a food blogger event held at Ufood: the rapidly expanding healthy/fast food chain.
The event itself was a wonderful thing to be a part of as we were introduced to many of the brains behind the project, their mission and goals and a whole lot of their healthy and surprisingly, very tasty food. I did a blog post about it following the event: Healthy food, fast and surprisingly delicious!
I thought that was the extent of the adventure and was indeed very happy to have dipped my pen/camera into the whole shebang.  However, just today, I was alerted by a friend to a recent social media video posted on Ufood's website.  Lo and behold, the frugal foodista's webpage is up for a moment alongside other prominent boston based food bloggers.
I am very happy to see my blog up their contending with the other great bloggers of the area:)
Here is the video if you are so inclined as to take a peak!
http://www.mk3creative.com/
Oh and don't worry, I will be putting up some posts more directly related to food shortly....:)

Something a little different...

Ever go out on a whim and turn out to be completely surprised by the outcome? Like entering to win a contest in which the chances of you winning are slim to none?

It's funny because many such contests and draws surround us on a day to day basis and I, like most of us, pass them up simply because we don't see a huge possibility of winning. It's interesting because it doesn't usually take much effort to enter and you certainly don't risk losing anything.

The other week, I came upon such an opportunity on my online university website.  It was a contest that involved writting a short essay about what brought you to enrolling in the distance education program and the prize...an iPad.

Unlike my usual passer-by attitude, I decided to enter. I compiled 'my story' and submitted it to the website and just put it down to a good exercise in self-realisation....or writting in general.

Lo and behold, I just received note in my inbox that I had been selected as the prize winner...

(I JUST WON AN iPAD!)

I was just so excited, I had to share it with you all...here is my entry in case you are interested:

http://www.open-au.com/index.php

The closest I will ever get to El Bulli...

For those of you who are familiar with the term 'molecular gastronomy', you may also have heard a thing or two about El Bulli - the stronghold of inventive and experimental cuisine located in Spain. Headed by Ferran Adrià and his team of culinary geniuses, El Bulli is one of the single most sought after foodie experiences in the world.

 

In this year's Independent Film Festival, from the 27th of April to the 4th of May, a documentary on the inner workings of this phenomenon was put on earlier this evening in Davis Square.  As per usual, it never takes much to get me to this area, I love everything about it.  The fact that a rare documentary about my fantasy restaurant was going to be presented was like a chocolate covered cherry on top!

I dragged two of my friends along with me and sincerely hoped they enjoyed it at least half as much as I did.  Luckily, we managed to skip this long wait...

The somerville theater houses many interesting spectacles, and they always do it with style.  Little details like their old school popcorn boxes are always much appreciated!

The documentary was amazing and informative and I have never been so excited about food and its limitless dimnesions.  Who would have thought you would make a ravioli with an exterior that disappears when dipped in water?  The chefs that worked at El Bulli are more than culinary specialists, they are artists and scientists all in one with creative outlets that continue to expand.  I think my favorite innovations were these little pine nut twigs drizzled with honey or this crazy dish that combined mini tangerines, ice , olive oil and green olives.  They also spent a lot of time trying to create a cocktail with peanut oil. 

Everything is trial and error for these guys and the question is always, 'Does this make sense?'.  It is not just taste that matters, it is an entire package.  Presentation, texture, colour, smell and taste all come together to create an emotion or to rescucitate a childhood memory.  Simply put, every bite is an experience.

Throughout the whole documentary I was just thinking to myself, this is what I want to experience, I need to get myself to this place.  You can thus imagine my disappointment when I realised that they just recently closed their doors...

On the bright side however, they are going to be continuing their research and experimental practices so as to continue fueling the molecular gastronomy trend of contemporary cooking.  At least I know it's out there...all I need to do is start chipping away at it!

In case you are interested in El Bulli and its history, visit:

http://www.elbulli.com/

Beware...once you have been exposed to this kind of innovation...there is no going back!

Happy Easter from the Frugal Foodista!

Easter is a great day: bunnies abound, as does chocolate and more often than not, the two collide into one fabulous experience!

I wish you all a fabulous day, re-connect with you inner child and have an easter egg hunt outside! It is so beautiful...

Just in case you see today as the last day off before the week looming ahead, fear not! Tomorrow is no ordinary Monday - it is Happy Hour at Kickass Cupcakes! I will be making my way there for sure this time around...I have missed one too many of these sweet sensations.

http://kickasscupcakes.com/

A little Valentine's preaching -and bailout

Tomorrow is Valentine's day; the day of love, romance and all things that come in sharable portions.  I think it's great to dedicate a day in the year to that special someone, be it your partner, your friend, or a family member. I also think that people tend to sometimes get too focused on the material aspect of this holiday and end up misisng the point of it.

Although it is great to shower that special person with gifts, surprises and treats, it is often times just as good (and sometimes better), to do something that allows them to actually experience your feelings for them. 

So don't try to make the gift the center of your valentine's day, instead, allow it to compliment the true feeling or message you are trying to get across.

I know, I know, you are probably wondering why in the world I have suddenly gone all sappy...but really, when you think about it, this can be the perfect bail out if this holiday has kind of sprung up on you out of nowhere.

Hear me out: sometimes ideas are easier to come by than the limited edition of Godiva Valentine's day truffles amidst a crowd of crazed lovers and most often, they are much less generic.

And you are probably in a twitter because you are having a creative block, well, lucky for you, I have a solution. Here is a little website that you might find helpful...last minute delivery of pretty schmancy Valentine's packages...now it won't be the most frugal thing you do all year, but hey, last minute convenience costs!

http://www.foodler.com/MA/Boston/Convenience/Valentines-Day-Gift-Delivery/Menu/8781.html

Love inspired truffles

The most romantic day of the year draws ever nearer...pink and red seem to pop out from around every corner and restaurants are all brimming with Valentine's day specials.

Although this is all very exciting, I wanted to take the opportunity to remind you all of the simple pleasures in life.  For instance, this Sunday, during our first day of spring (or what I would love to think was our first day of spring, but which was probably just an absolute tease), I stopped by my local Godiva boutique and picked up the three Valentine truffles they have at the moment. 

TADAA!

Allow me to introduce them to you, from left to right we have the Dark Chocolate Soufflé, the Milk Chocolate Mousse, and the Wwhite Chocolate with Passion Fruit filling.

When you bite into these little guys you will find they are filled with more than just chocolatey (or fruity) goodness, they are filled with something a little more abstract...and you know, I think it might just be love:)

Check out what other love-filled chocolates Godiva is harboring:

http://www.godiva.com/

Chocolate festival in Harvard Square!

With Valentine's day quickly approaching, Harvard Square helps get you out of the post New Year's dolldrums and into the romantic spirit.  Everyone knows chocolate is an aphrodisiac, thanks to its relatively high content of both Phenylethylamin and Seratonin.  These two substances, when released into the nervous system, reciprocate the same feelings humans experience when in love.

For three days this coming weekend, Friday 28th- Sunday 30th, a chocolate extravanganza made up of tastings, chocolate featured drink and food specials as well as a scavenger hunt will be held throughout Harvard Square.

The full schedule of events can be found at the organiser's website: http://harvardsquare.com/Home/Articles/Chocolate-Festival-in-Harvard-Square!.aspx

I most likely will not be particiapting in the 'dining in the dark series', as tantalizing as they seem, I am looking forward to the treasure hunt as well as the sampling event, both happening on Saturday the 29th.  On Sunday there will be a Chocolate Walking tour which also sounds appetizing...and educational:)

Restaurants acoss the square will be offering special chocolate devotions so really, once you get yourself to Harvard Square, you are sure to come upon some passionate treat.

I know some people find Valentine's day a bit depressing, especially when most of society is geared towards couples and significant others on this day, but I personally find that regardless as to whether or not I have a special someone, a large part of my heart will always belong to chocolate - and that's something you can truly depend on!

The frugal foodista strikes again!

In the past I have done a few posts concerning the Paradise Bakery Café and their scrumptious cookies.  Located in the Prudential Center, this bakery is home to what I believe to be some of the best cookies I have tried. Unfortunately, it happens all too often that at the end of the day, Paradise Bakery has a considerable amount of cookies leftover.  They do not have a 'day old' policy in effect either and so, as sacriligious as this sounds, whatever doesn't get taken home, gets thrown away... 

I witness this one day and could hardly bear it. So, I put myself to the task of bulding a relationship with them that would allow them to donate the cookies they have at the end of the night to the Boston Ballet.  Thus, the 'Paradise Project' was born!

Now there is no way I can do this as often as I would like and I would hate for this treat to become a mundane reality of everyday life, so I limit myself to a trip once a month.

It is really incredible how many poor little cookies would not fulfill their life's purpose, and although there are still far too many that still don't, at least I know I am doing what is within my power, as a frugal foodista to get them into a few more grateful tummies!
I for one know that my Monday morning would become much better when greated with this pyramid of cookies! (and this was only half of the shipment, the other two bags full went to subsequent departments throughout the building!)

What awaits in the not too distant foodista future...

As January draws to a close, the harsh reality of our climate begins to sink in as we realise that the novelty of Christmas and New Year's is over and we don't have much to look forward to until the end of March...if we are lucky!

However, the end of January also means that a special day some people devote to significant others is on its way.  Although there are many special people in my life who I take pleasure in doting upon on such occasions, I will be frank and admit that the real reason I so look forward to Valentine's Day, is the fact that it revolves around chocolate. For some particular reason, probably dating back to the Aztecs and their infatuation with the cacoa bean and its capacity to incite passion and warmth upon consumation, we associate this holiday with all things chocolate.

I thought it would be fair to give you all a fair warning that throughout the next couple of weeks, I will be focusing on what Boston has to offer us in terms of chocolate inspired adventures, specials and promotions.
If you are not one for chocolate, perhaps it would be best if you turned a blind eye for the next couple of weeks, because my one continual love affair is with chocolate and I will fully indulge in the weeks to come!
Hopefully most of you share my passion...because this is going to be fun!

An extra visual aid

Following the post on the art of Hot Chocolate making during a snow bomb, I received a request to post a picture of the final product. I must admit, I was very much obliged to make another delicious chocolatey treat with all the necessary condiments! And so, without any further ado, here is the beauty:



Isn't it a phenomenon? I used Christmas marshmallows and added a bit of contrast to the sweet by putting a hint of cinnamon in my whipped crème de la crème. And if I do say so myself, my whipped cream has such a fabulous texture and body...it is like a firm cloud atop a pool of chocolate...divine!

And yes, at the time this picture was taken (about ten minutes ago) my apartment wasat a toasty 60 degrees F (aka freezing), so the santa blanket and fifty layers were incredibly necessary!

Also of note: a friend of mine apparently attempted to make a hot chocolate while snowed in and didn't have the proper ingredients...suffice it to say that it did not turn out well - some things just don't mix. My final note of advice would be that although I absolutely support creativity in all things sweet, there is a foundation that you must first secure before you can start deviating :)

Another snow storm comes our way...

No matter how many snow storms or blizzards we have, there is always a degree of hysteria that builds up city-wide when another one is said to be on the way.  Apparently we are due to be hit by quite a blizzard starting at midnight tonight (11th) with an estimated accumulation of around 12 inches.
Indeed this is quite a lot of snow, but nothing we haven't managed before and yet you still see people preparing for hybernation in the grocery stores.  Then again, maybe they will be laughing at me by tomorrow when I am snowed in and hungry...
I do have one thing ready to go though and it is one thing I would dread to be snowed in without.  I am referring to a good cup of Hot Chocolate. I love the thought of curling up on my couch with the blizzard going full force outside while I am quite content with a steamy cup of hot cocoa.
Here is how I like mine:

First I pick out my mug:

Then I choose which kind of Hot Chocolate I want to use. I love a good Peppermint Hot Chocolate from Williams Sonoma...but as you know by now, my heart truly lies with Second Cup...which I have dutifully brought along with me from my latest trip to Toronto.

Once my drink has been fixed, (always use milk instead of water and try to us at least 2% - Homogenized being ideal, as it makes the drink creamier and complements the chocolatey deliciousness) I then get my whipped cream maker out of the cupboard, fill it halfway with whipping cream and a touch of vanilla extract..shake, shake, shake and I have the best whipped cream in town. (Yes I am that serious!)

And last but definately not least, I add a handful or two of marshmallows. Now these can go on instead of the whipped cream, or on top of it. I generally opt for both, so I have a nice layer of melted marshmallows floating in my hot chocolate and then I have a few more sprinkled on top of the whipped cream.

You have just made the pefect hot chocolate, now all you have to do is sit somewhere near a window so that you can look out onto the white wonderland and feel sorry for those struggling in the gusty winds who, unlike you, cannot love the blizzard from afar.

Happy New Year!!!!

I hope you all had a fabulous New Year's Eve, followed by an even better New Year's day! Here's to hoping 2011 will be a year full of fun, friends and food! I know the year will be bringing new restaurants to the area and I have decided to include extended culinary adventure to my list of resolutions! (along with the usual resolutions of course, notably to keep my apt clean, do at least one selfless deed a day (do those even exist?) etc. etc.)

I hope you all set reasonnable goals:)

HAPPY NEW YEAR!

Christmas at the Boston Ballet

It is a curious line of work, being in the theatre business.  As a ballet dancer, we spend multiple hours a day rehearsing in our studio location in preparation for our performances staged at the Opera House. We don't have offices and especially around this time of year when all we do is Nutcracker, when asked what I am currently working on, my response sounds like something out of a story book, 'Oh well I am a flower, a snowflake and the Arabian dancer.'

Walking around backstage is probably even more interesting for someone who is not involved in the production.  Another thing one might find amusing is the amount of treats and goodies one can find within the dancers' reach.  I think the Nutcracker season is the most remarkable in terms of costumes and creatures as well as treats and goodies one might find backstage. 
Our chiropractor, Mika, and his wife, Christine spoil us with their decadent brownies and other treats like raspberry crumble and lemon bars.  Just yesterday, they brought us an assortment of oreo truffles and raspberry and peach filled shortbread cookies in all shapes and sizes:

 Luckily, Mika brings us treats every thursday, it is something that we have built into our schedule now and it he were ever to be sick on a thursday...goodness knows what would become of us!

Craig, our stage manager is an amazing baker and another one who spoils us here at the Boston  Ballet.  I think Christmas is one of his most inspired times of the year, we were all treated to an assortment of his delicacies ranging from cheesecake cookie bars, english toffee bars, mint chocolate chip cookies, coconut-seven layer bars and a special cookie I dubbed 'the kitchen sink' because of it used all of the odd leftover ingredients. 

He also makes these fabulous almond cake bars that are so moist with a perfectly crispy and top sprinkled with sugar...yummm!

Some of the dancers also bake up a storm during this holiday. You see, for us, it is more than Christmas, it is the final stretch of the longest production we have all season.  On Christmas eve, we just performed our 32nd show, we need a little something sweet to keep us happy and running! A corps member, Sarah, makes the best angel food cake. I was lucky enough to get a huge one just for me! Don't worry though, I will be sharing it with friends on Christmas day!

We were awarded with a few different kinds of fudge: 'Sucre à la crème' as per the Québecois tradition and expertly made by Orchestra conductor, Geneviève. (You can just barely see the few pieces that were left before I took the shot, it is surrounded by carrot cake cookies and little cinnamon twists as well as homemade donuts...she really does things right!)

 The head of the costume department, Heather, made us her famous 'penuche fudge', which is the sweetest, most decadent and delicious maple fudge with walnuts and sugar, sugar, sugar!

                                    

We were also endowed with some tasty South American treats, these bite sized pieces of heaven were handmade by Adi, one of our Soloists. They are scrumptious orange and pistachio shortbread balls covered in chocolate and dusted with pistachio crumbs...delish!

As you can see, we are very spoiled at the Boston Ballet. However, I can assure you that this is not the norm and is really only that extra special effort everyone puts in for Christmas.

I hope you all enjoy yours and that your Christmas' are filled with more than delicious treats, but laughter, love, friends and family!

Merry Christmas!

Yummly in my tummly! (and just in time for the holidays!)

I just came upon a fabulous tool and just in time for the holidays, introducing yummly.com, adverstised as a google, but for food! (How ingenius!)


http://www.yummly.com/

You can now use this site to look up recipes for any occasion, it's the perfect cheat sheet!
Too bad we didn't know about this for Thanksgiving...but at least now we have a perfect ressource for any last minute meal ideas and we can give off the impression of being very well prepared!

Happy (belated) Turkey Day!

I hope you all had a fabulous Thanksgiving, filled with fun, family, friends and well...food! Leading up to this holiday, I was told by quite a few people that this is their favorite day of the year, you get together with some of your favorite people and are surrounded by some of your favorite dishes - and there is no pressure of getting gifts!  Of course, at some point throughout the day you may throw a thought or two to the pilgrims and Native Americans of US history...but mostly, you just enjoy being with loved ones and having the day off of work. I think Thanksgiving is really a wonderful time of year.  For me, it means Nutcracker is about to open and that Christmas is just around the corner.  In fact, this year, we will be doing 40 shows of our traditional  production of The Nutcracker, and it all opens tonight! (For tickets and information, visit: http://bostonballet.org/)

As a dancer, Thanksgiving really represents the start of the Christmas spirit, festivities and atmosphere.  Yes, it is really difficult sometimes to see three holidays snuffed out by one production (this year we go right up until New Year's Eve!) but honestly, I couldn't imagine this time of year without it!

I hope you manage to come and check out the Nutcracker this year, now that you are all well nourished and feeling thankful, merry-up and come check out the performance!