Queen of Quirky, the masochist

Well that title should do something for my google search traffic…

And no, this has nothing to do with slugging Mr. Quirky in my sleep.

But it is true. I’m a bit of a masochist.

From their website- Flannigan's Right Hook playing a show at Kelly's. Mikey is the drummer.

Last night, Mr. Quirky and I enjoyed dinner, drinks and KU Basketball at a local bar. Then, we decided to hit up our good friend, Mike’s band over at a popular Kansas City Irish Bar called Kelly’s in Westport. I always love seeing Mikey’s band – Flannigan’s Right Hook.

Because they are awesome, the bar was already pretty crowded when we got there at show time. We found room at a tall bar, next to a group of girls.

Shortly after we settled in, Mr. Quirky leaned over to me and said, “it’s a 21st birthday party.” He pointed out the scrapbook next to me, which I had assumed was just a scrapbook. It was a shot book.

Suddenly, I was mesmerized by this scene.

On MY 21st birthday, I stood on a chair at a Joe’s Crab Shack in Johnson City, TN and spelled my name in the air with my butt - stone cold sober. There was no drinking and certainly no boozey scrapbook for this straight-laced Christian College student. (Well, not until my senior year. Mwah ha ha ha.)

I had heard about these shot books before. Mostly from reports of the alcohol poisoning as a result of trying to take 21 shots in one night. But so far, these girls seemed to be still standing. In fact, it took me a while to figure out which of them was celebrating.

As I watched them, my mother hen instinct took over. Who was driving? Had they eaten? Was the birthday girl drinking water?

None of this was my business, but I couldn’t stop myself.

The birthday girl told me (with surprisingly very little slur to her words) that she was on shot #16. And she was thinking about calling it quits.

“That’s not a bad idea,” I said, despite the glare I got from one of the girl’s booze pushing friends. “Are you drinking water?”

She was. She pointed at a mug that appeared to be decorated by her friends. Geesh. These young girls are very crafty with their drinking rituals!

And then before I knew it, another question was out of my mouth.

“What year were you born in?”

WHY did I ask that?

Not only was it a question ending in a preposition, the answer wasn’t going to be pleasing at all to me.

1989.

Holy crap.

Really? These aren’t even kids of the 80′s anymore. They are kids of the 90′s.

They were 10 when I was shaking it at Joe’s Crab Shack on my 21st birthday.

10.

I am old enough to be 12 year’s older than someone who can legally drink.

Maybe it’s because I feel so young.

Maybe it’s because I don’t have kids.

Maybe it’s because I still get carded.

But I don’t think I had truly grasped how long I have been an adult until last night.

And time marches on….but next time, I’m not asking. Hopefully.

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Fire & Wine Night: Green Curry and “Salty Pancakes”

Everyone loves a party.

Especially one hosted by Aarti. For those of you who don’t know, Aarti won the Food Networks Next Food Network Star challenge. And she wears the most amazing hair flowers!

Ok, so Aarti didn’t come to Fire & Wine night (we’ll work on that.) But she did inspire the delicious Green Chicken Curry.

The recipe lived up to every positive review on the site. I served it with basmati rice AND nAan. (Aarti suggested either or, but I figured a true Aarti Party would include both.) Mr. Quirky had never had naan before and he likened it to salty pancakes. Fair enough. Regardless, of what it tasted like,  it didn’t last long…

(I grilled it on my grill pan and brushed with olive oil and sprinkled with a little bit of Kosher salt.)

If you’ve never made Indian curry before, this is a great recipe to start with for a few reasons:

1. It’s not spicy. Trust me. DD Girl won’t even let me put black pepper on food. So she wouldn’t have touched it had it had heat to it. (You won’t miss the spice, but if you are like me and insane, you could add a little bit of pepper sauce to your own plate.)

2. It uses a ton of fresh herbs (please say that with a hard “h” like the Brits do. It’s much more fun.)

3. While the smell of it will linger for a few days, it tastes amazing and will impress your guests with your MAD International culinary skilz.

4. It uses easy to find ingredients.

5. It’s healthy!

Aarti’s Green Chicken Curry

  • 2 small bunches cilantro leaves, coarsely chopped, 1 1/2 cups
  • 1 bunch fresh mint, leaves, coarsely chopped, 1 1/2 cups
  • 1 red onion, chopped
  • 6 cloves garlic
  • 1 1/2-inch piece ginger, peeled and coarsely chopped
  • Kosher salt and freshly ground black pepper
  • 1/4 cup water, plus 1 1/2 cups (I used low-sodium chicken broth.)
  • 2 tablespoons olive oil
  • 2 shallots, thinly sliced
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon ground turmeric
  • 6 boneless, skinless chicken thighs, about 1 3/4 pounds, halved
  • 1/2 teaspoon malt vinegar
  • 1/4 cup plain whole milk yogurt, whisked until smooth
  • Cooked basmati rice or warm naan bread, for serving

Directions

Add the cilantro, mint, red onion, garlic, ginger, and salt, and pepper, to taste, to a food processor or blender. Puree on high until smooth. With the processor running, add about 1/4 cup water ( I used low sodium chicken broth), and blend until the mixture is the consistency of a thick paste, a.k.a. “masala”. Set aside.

In a large pot or deep skillet heat the olive oil over medium heat until shimmering. Add the shallot and cook, stirring often, until golden brown.

Add the spices and cook for 30 seconds. Pour the masala mixture into skillet and cook, stirring often until it deepens in color and aroma. You’ll know it’s ready when it looks shiny, little droplets of oil will appear on the surface, and the masala will hold together as a cohesive mass.

Add the chicken, coating every piece in the masala and stirring often. Continue to cook for 5 minutes, so that the masala really adheres to the chicken. Add about 1 1/2 cups water(Again, used broth), just enough to cover the chicken, and the vinegar. Bring to a boil, and then reduce the heat and simmer, uncovered, until the chicken is tender and sauce has thickened slightly, about 20 to 25 minutes.

Remove the pan from heat and stir in the yogurt. Taste and adjust seasonings, if needed. Transfer the mixture to a serving dish and serve over rice or with warm naan bread.

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Something for everyone

And I’m back.

Thank you for the e-mails and tweets of concerns. I’m absolutely fine.

Truth: I started an (awesome, amazing, fabulous) new job and have been a leetle busy.

But I plan to still blog.

So in an offering of peace to my readers (all three of you ;-) ) I have decided to post a few pictures. I think there is a little something here for all my readers.

Pie

Who doesn’t like pie? This pie was made by my sister-in-law for her son’s first birthday party. It’s apple in case you are interested.

Babies.

Specifically my nephew.

People like to pat his head. Wouldn’t you?

Dogs.

Big dogs.

Gertie has been telling me to blog more.

She is also liking loving my new “work from home” gig.

Small dogs.

Penny came over to play the other day.

Pugs are so fugly.

Cute girls.

Drinking PBR and my homemade sangria.

You don’t get much cuter than Roomie.

Wife porn.

Specifically Mr. Quirky cooking for me!

You know, with my new job and all, I’ve been a little busy.

So Mr. Q whipped up his famous chicken stir fry. Come on ladies, let’s face it. There is nothing hotter than a man taking over our kitchens.

And there you have it. I think I’ve re-entered my blog gracefully by engaging all my readers. And if none of these pictures do it for you, then let’s be honest.

You probably weren’t a fan of Queen of Quirky in the first place.

Back soon with the amazing (and true) story of when I was attacked on the streets of Chicago. (Spoiler: I’m fine.)

XO,

QoQ

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Reflections on my early quirks

I want to introduce you to a friend.

A friend who can claim that she has been in the same room with me numerous times when I have peed my pants from laughing too hard.

In fact, possibly every time.

Ok, so all of these moments of no self-control occurred between the ages of 13 and 15.

But still. Give the girl some credit.

When we were in seventh grade, I don’t think we ever stopped laughing. Maybe not in eighth grade either.

Her mom drove this awesome yellow station wagon, we dubbed the “Yellow Banana.” Our favorite activity in the YB?

Chinese fire drills.

If you could get around the car without peeing your pants from laughter, even better.

Not only was this friend the first friend to help me tap into my inner quirky, she was also my first foodie friend.

I didn’t know what a foodie was back then.

But this friend did.

She introduced me to Julia Child, Two Fat Ladies (I’m not being mean. That’s what they were called) and Gordon Elliott.

In her kitchen, we created food concoctions in front of pretend cameras.

A few years ago, I reconnected with her and was delighted to find she is still as quirky and charming as she was in Jr. High. She is an amazing mom of three beautiful children.

And she is still a foodie. She is the author of a lovely  food blog called Foodie House with Lauren.

Her latest post on Wild Alaskan Halibut will leave you salivating from her beautiful photography, but most importantly, you’ll want to try this otherwise intimidating dish because Lauren breaks it down so very well. You actually might be able to make it.  Or, if you are me, you’ll tell yourself you can make it…

I wish Lauren lived closer so that she could join us for Fire & Wine. But since she doesn’t, I’m glad she invites me into her Foodie House. It’s the next best thing.

Happy Follow Friday!

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Breaking news…

Are you ready for it?

It’s a big darned deal.

Ok, here it goes.

I, Queen of Quirky, poached my first egg with great success.

<crickets.>

I just don’t understand why no one is as excited about this as I am.

I even took the little guy, all dished up in a bowl, to Mr. Quirky, who was relaxing on the couch, to show him. He was all, “that’s nice, babe.” in this sort of flat voice with the slight hint of a question mark at the end.

What?! That’s all I get?!

I mean, at the very least I expected him to jump up and down with joy for my culinary achievement. And, it wouldn’t have hurt the cause to add to that with suggesting we pop a bottle of bubbly to toast the momentous occasion.

Harumph.

I guess these things are better off celebrated alone, on top of your leftovers. With a glass of box wine…

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