After getting out of the hospital I definitely could not come straight back to chaos and work. Jennilee rented us an amazing spot, Husings Grove which is literally heaven.
We were only 15 minutes from home but having our own space, a kitchen to cook dinner in , and a waterfront view was just what I needed.
Sinatra was in heaven as well. He spent about 10 hours a day in the bay.
It's amazing what a little salt water and sand can honestly do for your soul. You feel one with the earth again and bring it back to center.
Cooking each night was a non negotiable for me, take out? No thanks. How about fresh lobster, steak and chimmichurri, fresh bouillabaisse.
Anxiety. Dang, something I never thought was possible to actually talk about out loud. Literally controls my everyday and my every motion. I realized I can be in control, I can change how I feel on a daily basis. It's not easy and it's a bumpy road but I need this and I want this.
So so many individuals struggle from mental illness and it is kind of looked over as a joke or a problem that's not real. The feeling in my chest of a tight balloon about to burst in every motion is not a joke. The feeling of maybe thinking I will have a heart attack at 27 is definitely not a fake problem.
The truth is I am working each and every day to make MY life a more positive and calm life.
On the outside I have everything, a beautiful fiancée, a successful business, a loving family... why would I be depressed and have chronic anxiety? Truth is it is not something I can control whatsoever, what I see in the mirror is something completely different than what you may see. I am so fulfilled in certain ways but so empty in others. I WILL fight this and I will help others. I recently had a stay in the hospital to recoup and find who I am and be myself not the workaholic that I am everyday. I met many that had problems that are larger than mine but I realized we all had something similar; we are fighting against ourselves instead of working for ourselves.
some of my favorite slang-
salt and pep
oh my lanta
I've honestly become the biggest sucker for purchasing cookbooks. Each month when my Bon Appetit Mag gets delivered it's like Christmas morning I read a quick editors note then skim first, then browse for a long time with a glass of wine.
Being that I keep a healthy but playful menu here at the shop I love to check out different varieties of cookbooks that are up and coming or even old school Martha to combine what I'd like to see here.
Super excited to dive into these two...after I finish this watermelon avocado mint & feta salad.
I know traditionally hummus is all about those chickpeas, but lately I've been all about anything else!
This was a simple and super tasty hummus made with cannellini beans.
1 Can Organic Cannellini Beans
1 Tablespoon Tahini * I use Joyva
Salt and Pep
Extra Virgin Olive Oil
Lemon Juice * 1 lemon
Blend in food processor and serve with whateva you want!
My favorite way to power up in the morning.
Most mornings I find myself in a continuous circle of getting pulled in 10 different directions. Then I check the clock and it's already 9 or 10 I've been working since 7 and drinking copious amounts of caffeine probably hear my stomach growling over taking someone's order.
Ive learned to take the freaking time and sit for FIVE minutes and fuel myself if I think I'm going to run this world in any way. These acai bowls are the best way, they leave you full and not feeling like a beached whale. Full of antioxidants, fruit, and energy.
Grace and Grit we did a wine dinner with Southold Farm and Cellar. Trying out new food and new ways. So stoked to get on with our bad ways! Mozzarella balloon anyone?
I was super excited to pick up some funky fresh ingredients at Eataly after hearing some awesome news, I purchased Rambutan and Fiddlehead Ferns. What the fiddle. Amirite?
These are usually things I would order in or just steer clear of because I wouldn't have room on the menu at the Roastery. Instead I was intrigued and excited to see what we could do with them. Above is a Rambutan Sorbet and a Sea Terrarium made with mussels, charred octopus, pepadews, fiddleheads, baguette. Deeeee- Lish!
By the way did I mention this menu was based off of Chef Jennilee Morris' ideas. That big brain is something special. She's also my fiancee so... I guess I'm pretty biased but what - the - f- ever.
I think I've ranted enough about how much of a love I have for our local farmers here on the North Fork, but The Farm Beyond...is BEYOND. Melissa & Henry are growing some beautifully glowing veggies and plants, flowers, herbs. She runs a pop up farm stand during the summer that I can't tell enough customers about.
This summer we decided to have four farmers take a plot in front of the coffee shop and plant whatever they'd like to contribute to the Roastery, as well as promote which farmers we work with most and show what beautiful bounty they have.
Throughout these past few years of my culinary adventure I have learned a lot but most of what I'm learning is my love for what a vegetable or piece of fruit looks like raw and in that state how absolutely gorgeous it is.
In creating a dish I like to keep it as simple and close to home as possible while enhancing the flavor and adding. We are very fortunate to have these talented farmers around us and the season is just starting so I'm like a school girl in spring. Hayyyyy!