Malawry
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So that brings me up to today. I slept long and hard last night...probably all that wonderful French food sent me off to slumberland for a long visit, and I ended up getting about 10 hours in. (Thank gawd, because I really need more than the 7 or so I've averaged this past week. And I didn't wake up in the middle of the night, either!) After I got up, I finished my mashed potato article for the Journal-News and spent more time working over my handout for tomorrow's tapas class...which really oughta go out to my boss for copying posthaste.
I downed a glass of Mom's leftover lemonade this morning, and then I ate some more tater tots for lunch. I just don't feel up for fussing with food after this weekend's wonderful eats. Plus, my back is sore for some reason--maybe I slept in the same position too long last night.
My husband has an evening rehearsal every Monday night, so I usually bring him dinner and keep him company while he eats around 5:30 in his office. I'm thinking he's going to get some turkey burgers, because there's some ground turkey in the fridge that needs to be used up. I have a taste for hot chocolate but am not actually hungry or thirsty right now, but I may make some between now and dinnertime.
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The Roland Mesiner pastry kitchen, which also did not exist when I studied at L'academie, was home to an impressive desserts display from various L'academie pastry alums.
I was too full to sample much, but I did try a nice crispy chocolate gianduja by Kathryn Gordon '94, who works at the Institute of Culinary Education in NYC, and some very cute chocolate mousse cones from Clarice Lelle '03 at 2941. I remember Clarice because she was studying pastry at the same time as I was in the culinary program.
Unfortunately, I failed to get good images of the showpieces in this room.
After dessert, I bid adieu to my classmates and headed home clutching my party favor: a L'academie 30th anniversary mug filled with truffles, a sugar cookie painted with the school logo, and a pen printed with the school's name and address.
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I did not get photos of the entrees, because the entree stations were not open before the speechmaking and group alumni photos were handled, and then once they opened they were mobbed with too many people to get a good shot of anything. I did take a photo of the kitchen where the entrees were staged beforehand, since it's a kitchen that did not exist when I was a student at L'academie. This room is called the Jean-Louis Palladin kitchen, and you can only see about half of it in this photo. This room makes me jealous of current students!
So here was the entree menu:
Red Wine Braised Short Ribs with Cabbage Marmalade and Parsnip Puree
(Jacques Van Staden '93, Alize, Las Vegas)
Jerk Shrimp and Lobster with Black Beans
(Jeff Heineman '92, Grapeseed Bistro, Bethesda, MD)
Roasted Veal Ravioli with Parmesan and Red Wine Reduction
(Amy Storey-Brandwein '01, Galileo, DC)
Hearty Green Salad with Red Wine Braised Duck, Smoked Applewood Bacon, Roasted Grapes and Port Vinaigrette
(Janis McLean '93, redDog Cafe, Silver Spring, MD)
Pepper Seared Salmon w/ Braised Cabbage, Caraway Spaetzle and Dijob Sauce
(Damian Salvatore '94, Persimmon, Bethesda, MD)
Chicken and Sausage Jambalaya
(Kevin Scott '00, New Orleans Bistro, Bethesda, MD)
Braised Lamb Shanks
(Jonathan Krinn '93, 2941, Falls Church, VA)
Veal Blanquette and Rice Pilaf
(Classic L'academie)
I did not get a chance to sample everything--some things just didn't appeal to my palate, like the salmon, while others were too hard to get to for the crowds (like the raviolis, which I am really sorry to have missed). Of those items I sampled, the short ribs were easily the best dish. The meat was pulled off the bone and shredded and wrapped in some kind of thin crust and fried, and the cabbage was sweet but not cloying--the parsnip puree was simply perfect, soothing and smooth.
I also liked Chef Krinn's lamb shanks, which came with some innocent and comforting braised white beans. -
I found this whiteboard that hadn't been erased in one of the demo kitchens.
It amused me quite a lot. I remember making lots of menus like this that I started by copying off of whiteboards before the chef's demo. I'm pretty sure that's supposed to be "pommes de terre dauphin," not "darphin."
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After I snapped (and snacked) on the starters, I wandered around taking some photos of some showpieces that were on display...
This last one was obviously designed specifically for the anniversary:
I apologize for not getting names to connect with pieces.
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The most dramatic starter was probably the sushi display. Chef Naoki Takahashi of Sushi USA provided massive quantities of jewel-like sushi. He recommended I take a photo using the demo mirror above the sushi so you can see as much of the detail as possible:
I also shot one head-on so you can get a sense of how much of this stuff there was. The boat was quite beautiful, I'm sorry I didn't get a better shot of it...
Unfortunately, due to my condition, I was not able to sample the sushi. It was a strong temptation, though! The kitchen with the sushi was the only room with starters that had a line to get in...everybody was very excited about it, and some of the smarter people made a beeline for the display when the welcoming speeches began at about 6:15pm since the room started to empty at that time.
These two guys own Firefly Farms, which I believe produces some of the best goat cheeses I've ever tasted. The farm is in rural Maryland and the cheeses are just terrific...I often buy them to serve at events I'm catering, and I usually pick up a little extra to keep on hand for household snacking. Unfortuntately, they just stopped selling through Gourmeco, the gourmet foods supplier I normally use for things like cheeses and chocolate pistoles, so getting my mitts on the cheeses at a good price may be a little harder in the future. Pablo Solanet, on the left, is a L'academie alum.
Albert Uster Imports, a company in the same industrial strip as L'academie (I think they own the L'academie building, actually), contributed this display of their specialty products along with some snacks like charcuterie and jams.
This guy is Chef Katsuya ("Kats") Fukushima, a L'academie grad and the chef at the renowned Cafe Atlantico and Minibar...two restaurants overseen by Executive Chef Jose Andres. He had three things to offer: "Oysters and Pearls," a fresh oyster with a "pearl" of tabasco sauce, "Marinated Olives," a sort of perfectly round bead of liquid olive garnished with a tiny piece of orange, and these candied olive oil dropletss (olive oil wrapped in a hard sugar shell and dipped in salt). I couldn't try the oyster, but the olive was absolutely fantastic...the bead broke on my tongue the second it touched, and spread sharp green olive flavor all over my mouth. Mmm.
No L'academie event is complete without a generous platter of Chef Somchet's Thai-style spring rolls, which are longed-for by L'academie graduates all over the country. She shares the recipe and technique with students, so I can (and do) make them myself, but they're never exactly the same as her version somehow. This version had chicken in it. They're good with pork or shiitake mushrooms too. Served with sweet chili sauce. There are also mushroom profiteroles on the platter behind the rolls.
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So, after my brief nap last night, I went back to my culinary alma mater, L'academie de Cuisine, for their 30th anniversary alumni gala party. This is the second time I have returned to L'academie since I graduated in 2003...the first time, they'd more than doubled the size of the professional campus and they invited everybody back to check out the new digs.
I am very proud of my L'academie degree, and feel that it prepared me pretty well for my career shift from writer-editor to chef-culinary educator-food writer. I also feel warmth for my 14 classmates from the program and was hoping to bump into a few of them there. Indeed, a handful did show up, plus I saw one of my old colleagues from Ortanique, Patrick, who graduated from L'academie a year before I did. I also saw one woman who said she'd sat at my table for lunch when she toured the school and that I helped her decide to get a degree from L'academie. And best of all, I saw a current student who got excited when he saw my nametag and said he'd read my culinary school blog here on eGullet and that it helped cement his decision to attend! (He says he doesn't have a screen name here, alas. I tried to convince him to sign up and participate.)
Of course, all my old instructors were there...Chef Peter, who is now the executive chef at Baltimore Country Club, Chef Somchet, who still teaches, Chef Mark, who has enjoyed overseeing dramatic expansion in the pastry program, and naturally Chef Francois, who founded the school and was clearly delighted to see the turnout of alums and friends of the program.
I tried to get there early and take some photos of the food before the masses showed up to demolish everything. I got most of the appetizers and hors d'oeuvres, but I didn't get much of the main dishes. I do have a copy of the program though, so I can fill you in on the menu and comment on those items I sampled. The school invited several alums to come back and prepare dishes for the gala, and then there were some local businesses who have strong L'academie connections that provided many of the starters.
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Sorry to be lagging behind by a couple of days. Your reduced stock looks delicious. Just the idea of having a few containers of that in my freezer is inspiring. I'm planning to prepare a whole lot of stock this week and this has given me just the kick I need.
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That dinner sounds absolutely divine. Wow! I love your sauce, since using the eau de vie instead of a sweetened wine or honey will not add sugar, It's a good low-carb sauce - and must have resonated really well with the pears. Did you finish it with a whole lot of butter? You're husband is really lucky to have you looking out for him.
I think having stock in the freezer is like having money in the bank. I actually get anxious when I am low on stock! I am okay for now because I have about 8 of those deli cups of reduced chicken stock, 3 of reduced turkey stock, and 1/2 a deli cup of veal demi hanging about the freezer. Demi will have to be my next stock-making project, and it seems like a good one for the month between when I stop working and Baby Colin is due to arrive.
As for the sauce, of COURSE I mounted it with a bunch of butter. What kind of a woman do you think I am?
The eau-de-vie smelled amazing, I can't wait to taste it after the baby has born now that I've gone ahead and cracked it open. -
Did you get a car seat so you can take Baby Jones on grocery outings with you?
First and foremost, did you get a Happy Baby Food Gringer as a gift?
We'd registered for two car seats (one infant, one that goes up to 40lbs or so), but we weren't gifted with either of them. We'll be buying a lot of gear over the next few weeks, and the car seat is at the top of the list...especially since the hospital won't let us take Colin home (much less to the supermarket) without one!
We did not get a food grinder either. I was planning to buy the Kitchen-Aid food grinder attachment since I have a KA mixer. In what sense is your grinder superior? I am unlikely to need to take the grinder with me to places without electricity, and Mom has a KA so I could just bring the attachment when we visit her if I need to make food. (We plan to rely mostly on freezing cubes of baby food to feed Colin, but we'll probably buy jarred foods like the Earth's Best when we're on the road for simplicity's sake.) I do already have a Foley food mill, but I don't think it's going to cut it all that well when it's time to start weaning our son. I do have a Cuisinart too, but I'm not sure that's good enough either. Moms with experience making baby food, please feel free to weigh in here.
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So Mom left after breakfast today, and after a few hours of chatting and hanging out we got a little peckish. So I made a quick lunch of leftovers.
My husband had what he likes to call "a breadless sandwich"--lunch meat pan-fried with cheese in the middle to melt, no bread. He ate the rest of the tomato soup from Thursday night and I made him a salad. Abi and I both ate pastrami sandwiches...hers plain, mine pan-fried, with salad and the cole slaw left from ribs night. Abi ate a blood orange as well.
Abi left after lunch, and I cuddled with my spouse on the couch to watch the Wallace and Gromit movie (Curse of the Were-Rabbit), which made me want to munch on a gigantic carrot...or some huge watermelons...or perhaps an enormous eggplant! Claymation vegetables never looked so alluring.
I took a short nap rather than working on my tapas class handout or my mashed potato story like I should have done, and then I departed for my evening commitment.
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This morning, I made breakfast for my guests...
Abi happens to be exceedingly fond of my homemade scones. I took some step-by-step photos of my technique for your viewing pleasure. I use the recipe in Caprial's Desserts by Caprial Pence.
First, soak some dried fruit of your choice in boiling water. Let cool. I used Trader Joe's Golden Berry Blend. Then, combine the dry ingredients. Cut the butter into small pieces and toss them with the dry ingredients.
Using your fingers (or a pastry blender if you're not as motivated as I am), break apart the butter and rub it into the flour until the mixture looks sandy.
Combine egg and cream and pour into the flour-butter mixture...
Stir only enough to combine and get all the dry ingredients wet. Turn out onto the counter and push into a flat disk. Cut the disk into wedges and set on a parchmented half-sheet.
Bake at 375 until browned around the edges, about 25 minutes
For breakfast, Abi and I had scones, scrambled eggs and comice pear. Mom skipped the pear. My husband had a combination of andouille sausage, scrambled eggs and cheddar cheese for his low-carb brekkers.
More later...
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After the last guest left, we cleaned up the kitchen and living room areas and washed all the dishes. Then we hung out for a while chatting, and when the time came we headed out for dinner. We tried out Three Onions in Shepherdstown, which changed ownership and chefs last summer about the time we moved to the Jefferson County area. My husband, who had been busy with auditions at the school all day, met us there.
Of course, after eating a late lunch, nobody was all that hungry. Abi and I ended up deciding to split a pizza, and I ordered a spinach salad as a starter. My photos did not come out so well, and I only shot my own plates to avoid cries of "NOT AGAIN!" from everybody else at the table.
My husband kept chowing on my spinach salad, and he asked me if I could make something similar for us at home sometime. It seemed pretty simple...it had chopped hazelnuts, bacon and dried cranberries on it, and it was dressed with a balsamic vinaigrette that had goat cheese melted into it. I think I can make something like that.
The pizza was merely okay. I tasted Mom's onion soup which was pretty good, but I make good onion soup at home whenever I want it so I find it hard to get excited about it. My honey's scallop chowda was also "pretty good." I didn't care for his quesadilla, but I am not that into the idea of lobster in a quesadilla.
Nobody ate anything after dinner...there was tons of cake and such hanging around, but we couldn't get interested.
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The weekend is now officially over, and it's been a fun one packed with culinary fun of many different varieties.
When last we left our heroine's camera, she was shooting photos of Friday night's dinner. Mom and I ate the cheesecake bites with a little whipped cream for dessert later that night:
OK, so they don't look much better plated than they did on the half-sheet tray, but dammit, they were good and we enjoyed them. So neener.
Saturday was mostly consumed with people coming to my house to give me presents for the baby and play goofy games. The food for the baby shower was about what you expect to see at these sorts of events...
Sandwich fixings, chips, relish tray, spinach dip with crackers, a fruit salad, bourbon pound cake and regular supermarket type cakey-cake. Abi made the fruit salad special for me...I happen to be allergic to a lot of fruits, but she knows this and designed the salad to include only fruits I can consume. She put in comice pears, a pink lady apple, blueberries, and absolutely gorgeous raspberries and dressed them with lemon juice and a little honey. A spinach salad showed up later with another guest. I had a little of everything for my lunch.
As I said before, I love cake, even not-that-great cakes from supermarkets. This one was white on the inside and frosted with a cream cheese frosting which made it taste better than some other versions out there.
I did sorta make up for my poor showing in the baby-food-tasting game by attacking the other game like a pro. Abi taped baby-related object words to our backs and we had to guess what word we had on us using only yes-or-no questions. My word was "rubber duckie."
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I've been reading thru Rochelle's diary of going to culinary school, and hathor's question reminded me of the entry when she came home and made mayonnaise because she was out of Hellmans, and she found herself wondering why she hadnt been doing this all along.
It's funny that you mention that, because I had to buy Hellman's this week when I was shopping at Martin's. Right now I'm also buying Marzetti's caesar salad dressing, another emulsion I'd ordinarily make. I'm trying to avoid uncooked eggs when possible, and normally I'm not into caesars but for now they taste really good to me--so I buy the dressing on the theory that it's "safer" than making it from scratch. Ah, pregnancy...
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Apparently I've ridden past your home quite a few times! Never knew I was on Route 230 till today!
I'm really enjoying this! Congrats on your pregnancy!
Staying on topic: How come ricing potatoes is so hard? What can be done to make it less labor intensive (pun intended)?
Yeah, I live right off of 230, so it's an easy ride to Shepherd U for my husband every morning. No traffic lights on the way to work!
What's hard about ricing potatoes? I used to rice enough potatoes to feed all 34 sorority sisters when I worked as a chef at Zeta. If you're having a hard time pushing them through the ricer, then you need to be cooking them longer.
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Sorry I haven't been updating so much...posts will be sporadic until late tonight or possibly even tomorrow. It's hard to get to the computer when you have two houseguests to entertain! (They don't seem to be moving yet this morning, so I can steal a few minutes to update right now.)
The baby shower went swimmingly yesterday. I have been duly gifted with many wonderful things to make life easier and more fashionable for me and the soon-to-be Baby Colin. The lunch-type food was nice, and there was CAKE afterwards (I love cake, even supermarket deli-bakery cake!). I took some pics of the spread which I should be able to get up tonight or tomorrow.
We also played some baby shower games, including "guess the baby food" which I absolutely sucked at. I'm no supertaster, and it shows. We sampled 6 baby foods, all Earths Best brand (which taste like they contain no salt, good for baby but harder for mommy to figure out). I only got one ingredient in one two-ingredient jar correct! Meanwhile, my friend Marcy got almost all of them right...she has a 4 month old baby who still only consumes breastmilk, so it's not like she's had cause to sample baby foods recently. Baby food is not as gross as I thought it might be, but it needs seasoning to taste like anything--it mostly just tasted muddy to me. Mom sometimes buys baby food carrots to spread on top of her brisket before baking, an old family recipe she likes to make...so she at least got the carrots right. (I thought the carrots were butternut squash and the sweet potatoes were carrots!)
After the guests left and we washed up, we headed out to a local restaurant for dinner, where I ate a salad and split a pizza with my friend Abi. More on dinner later. I wrapped up a pleasant day with an episode of Battlestar Galactica while cuddled with my husband on the couch, and then humiliating Mom at a few more rounds of Rummikub.
Right now, I'm about to get some breakfast type stuff together, since at least Abi is up and moving and I bet Mom will join us soon.
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So Mom and I just did a quick trip back to Martin's. No photo of the hand-cart this time, sorry. We bought trash bags, some fresh flowers, some chocolate milk (which is what Mom likes to drink in the morning), some more cranberry-raspberry juice, two pears, and two donuts at her suggestion. I'd never tried the donuts at Martin's before. I selected a sour cream donut because it looked like the crispest option (I love crisp edges on a donut). It wasn't bad, a little too sweet like most donuts seem to be, but with a little sour cream tang to it.
The ground level where the shower is being held is pretty much cleaned up at this point and ready for action.
We really enjoyed the cheesecake bites while we played Rummikub last night. They're best if you let them sit out of the freezer for a few minutes to soften a little before digging in. And I beat Mom in 3 of our 4 matches.
I wouldn't be rubbing it in, except she was talking trash before we started playing and so she deserved to get spanked a little. -
I'd say Weis has a 50-50 shot of carrying quince paste. They do carry a decent selection of Goya products after all, and Goya makes a nice quince paste. Thanks for the suggestion!
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It's basically a super-super-thick bechamel (white sauce) with salt, ham, and if you like chicken or cheese mixed in. Let it cool to room temp and then roll it into small balls. Bread them in flour/egg wash/breadcrumbs and deep-fry till golden. Very very yummy.
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Oh, and for quick reference, here's the menu we prepared in the January private tapas class. I will not be covering any desserts next Tuesday, and due to the strict no-alcohol-in-schools policy I will give people the recipe for the sangria, but we won't make it.
Menu:
Cold Tapas:
Assorted marinated olives and pickles
Tomato bread with anchovies
Breadsticks and Serrano ham
Endives with soft cheese and clementines
Spanish chicken salad with olives and pistachios
Hot Tapas:
Asparagus with Romesco sauce
Bechamel fritters
Sausages with braised white beans
Spinach with pine nuts and currants
Tortilla Espanola (potato omelet)
Gambas al ajillo (garlic shrimp)
Desserts:
Rice pudding with Catalan seasonings
Lime squares
Beverages:
Sangria
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So, since I am yet again awake and unable to sleep, I just did a little work on my handout for the tapas class. I haven't looked through the Andres book yet or done other researach on new ideas, but I taught a private tapas class in January so I already had a decent amount of groundwork completed. I just looked through the handout I made for the January class and picked out the items I regarded as most popular, simple and essential from it. Here's what I have for a menu so far:
Tomato Bread with Anchovies
Breadsticks with Serrano Ham
Asparagus with Romesco Sauce
Spinach with Pine Nuts and Currants
Tortilla Espanola (Potato Omelet)
Gambas al Ajillo (Garlic Shrimp)
I am tempted to add bechamel fritters, but they are a lot of work for a 2.5 hour class and I'm not sure they're reasonable as a result. Also, I still need something to do with the manchego I picked up at Trader Joe's last Sunday. I might be able to find or make some sort of condiment for it with what's available at Weis, who knows.
I already have the Serrano ham, but everything else needs to be source-able from Weis which is a very mainstream supermarket. This is why I don't have the chorizo and braised white beans dish we made for the private class in January--I seriously doubt Weis sells chorizo. I would love some other kind of hot meat dish though. One of my students specifically asked if we'd cover albondigas, but meatballs just don't excite me much.
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I say, let your hubby and mom work more to let you work less!
I ask for help as I need it. Mom helped me a lot with the dishes last night, as she usually does when she's here. When my parents visit I do try to treat them extra-special well. As for my husband...he's much busier than I am right now, so I only ask him for help with things I really can't handle alone. We have an equitable division of labor in our household, but he gave me a bye whenever I needed it once I got knocked up. I've hardly asked him for anything though...I just haven't needed it. He knows that I'll be slowing down more as I get really huge next month and keeps reminding me that he doesn't mind taking over more of my household tasks...but a part of me is proud that I've been able to keep up with everything that needs to be done so far with rare exception.
My parents are coming for a while when the baby is born...Mom plans to stay a couple weeks at least...so they can get to know the baby and support me as I take care of him. I've explained that it's not gonna be like it usually is when they're here, with me making all kinds of nice food for us and thinking up little daytrips for us to take together. (On their last visit I arranged for us to go to a big craft fair, and when I lived closer to DC sometimes we'd hit a Smithsonian museum or go out for a special dinner together.) Mom just rolled her eyes and said of course that wouldn't be the case...after all she's had two kids herself, she knows they're here to do for me like I normally do for them. The baby is due in the last month of the semester at Shepherd, and between his arrival and the end of school my husband has a ridiculous number of concerts to conduct and other musical commitments, so the timing is a little unfortunate. We're hoping Mom will help fill in the gaps until he's done with his classes and can be a full-time dad for the summer.
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Rochelle, can you give me some Romesco pointers? I have three jars of piquillo peppers, which I understand are either essential or traditional. I see lots of recipes, but I'm not sure which way I should go!
If you want to do a braised chicken thigh thing, check out a copy of Molly Steven's All Abour Braising and think about the Soy Braised Chicken with Orange and Star Anise. This dish met with the approval of a moody teen and 10-year old boy!
I use the recipe in How to Cook Vegetarian by Deborah Madison for my Romesco sauce. It calls for a roasted red pepper, but I'm sure piquillos are tastier and more authentic. I think the keys to a good romesco are: nice bread fried in plenty of really good EVOO, and making sure the rest of the EVOO is well and emulsified into the sauce. I have a Cuisinart and make my romesco in it...there's a little hole in the white "pusher" piece that is perfect for slowly slowly adding that oil to the sauce while the machine runs, and it results in a spot-on emulsion every time. The sauce is creamy and rich and packed with flavor and I could mainline it, I love it so much. Especially as a topping for roasted asparagus. I can't wait to make it Tuesday!
I might be able to make it to a library before Tuesday, but I doubt it. I'll have to have those recipes ready by Wednesday morning so they can be copied while I go back to Wal*Mart to supply up for Thursday's class. Can you summarize that recipe? I was talking about pho broth and Asian stocks for things like egg-drop soup when going over chicken stock the other night and mentioned star anise as one of the spices that gives stock that "Asian flavor," and a number of my students had never heard of it, so using it in a recipe might not be a bad idea next week. I even have plenty leftover from the Asian noodle soups cookoff, so I wouldn't have to spend a ton of money on it at a mainstream store (if they even carry it at Wal*Mart...).
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Here's my question: students make the effort to come, but only fantasize about cooking? Why? I'm asking sincerely in the interest of trying to understand this mindset. Sometimes my passion overwhelms any sense of diplomacy....
I don't really know either. I'm sure people are busy and end up making the same pasta or stir-fry for dinner most of the time and don't take the extra time to make something new. Making a new dish can seem overwhelming. I mean, take those biscuits...ya gotta haul out the scale, pull out all your flour and stuff, weigh things...and hopefully you remembered the buttermilk while you were at the store. They aren't hard and they don't seem to me to require a major expenditure of effort, but if I was less confident with them they might be more overwheming compared to cracking open a can of refrigerated biscuits or stirring water into Bisquick. At least now they've seen HOW to do it, and maybe they'll try it on the weekend when they have more leisure time.
eG Foodblog: Malawry - Expecting a future culinary student
in Food Traditions & Culture
Posted
I'd just like to be sure I have the car seat properly installed well in advance of my due date, just in case I go into labor early (which seems doubtful, but you never know). I'm at 33 weeks as of today
and am starting to want to nest, get everything set up and ready.
The Happy Baby does seem to have the benefit of being much cheaper and more portable than the Kitchen-Aid attachment, so now I am considering it more seriously...especially if I can just Cuiz my baby food at home as Tammylc suggested. But, Susan, what would you have been doing with the Happy Baby during your recent power loss? I thought your kids were old enough to be off of baby food...were you having major mashed carrot cravings or something?