the entree to ENTREE TO LOVE

Happy New Year love bugs

Well, I am so excited to be shifting my writing focus onto something a little more lighthearted and hopefully more fun this year. 

I've actually kicked off the new year feeling really fresh and it's amazing how many people have actually said to me "jan, this is your year".  Like have literally come to me and said it. I'll high five that. Thank you very much, please have my year delivered to the door in daily fun installments.... cause it's MY FUCKING YEAR!

I've even written it on a giant post it....that's how much of a year it's going to be for me and I am adding the things that I want to achieve.

 

I was thinking about the writing project I just finished and it was amazing how as cathartic as it was, it was also something that kept my mind thinking and thinking about how I would interpret each piece of written work.  It was quite exhausting (but fun). The topics weren't heavy but the road I was taking seemed to be.  In fact it was bloody heavy at times, but that was then and this is now and it feels like I have lifted this massive weight off my shoulders. Don't get me wrong, I loved it, I thought about quitting numerous times, but I am so glad I didn't.  It was a journey that gave me more than I ever expected on a level of personal growth and freedom.

So what now?  What on earth would a spunky, funny, sassy, single in the city kinda girl want to turn her attention to? What could it possibly be? Have a guess? That's right, it's love.  LOVE
elle
ohhh
veee
eeeeeeekkkk
spells LOVE.

As I have navigated single life the past couple of years, the thing I was hoping for was to meet a nice fella and go on a journey.  What happened though, is that I met a few fellas, some good, some bad, some good/bad and some downright ugly and the journey's reflected said good, bad and ugly. And when I say ugly, I mean who the fuck are you, kind of ugly. Trust me, the screen shot folder in my phone is full of candid camera moments, from dick pics, to messages, to screen shots of people's profiles that have just left me laughing and horrified and wondering 'who the fuck are you people"?  I know who you people are......you are NOT my people! Bet you are all dying to see some of those. Anyway, don't sweat the small stuff right, I am an expert with the block button and this time has given me the strength, reflection, patience and desire to consider what it is I want and the type of person who I want in my life. And I am 100% sure of what I don't want and 100% sure of what I do want.

 

In defense of the highlighter guy, he was asking what my shoe size was......but why the fuck would he want to know that? Hello freaky mcshoefetish face.

What's been interesting though is that I have not met one man in the offline environment. That has been the case always with me. They just don't gravitate towards me and when I do meet men from online, they can't believe that I and single and don't have guys swarming around me like I'm the queen bee luring them to the honey pot. There's been no response to my upturned bananas in the shopping trolley, or feeling the ripeness of my melons in the fruit shop.....nada, zilch. zero.

Even though my online conversion rate hasn't been fantastic - the ghosts, the breadcrumbers, the stinky catfishers, the married, the flakes, the can't be arsed and as sad as that is, the face to face conversion has been nada...zilch....zero. I could walk through the valley of the men dolls while naked, handing out free tickets to sporting events and beers and I would wager a hundred bucks that they wouldn't even notice. Maybe that's a little far fetched, but you get the idea.  N.Z.Z. 

If it wasn't for the world of online dating, who knows how the fuck I would meet anyone and get my social needs met. How do I change that face to face interest?  That's going on my list.  I am wondering though if there are rules against joining a nunnery after your cherry has been popped?  Maybe that's a business venture to consider for women considering a career change when the cloak of invisibility has been thrown their way and their popped cherry's become something in the dried fruit aisle. Only useful to make a Christmas pudding, and shit Christmas has gone and they have to wait another 12 months for the fruit to be soaked so to speak.

So dating has been an hilarious part of my water cooler conversations at work and out of work, with belly laughs a plenty that come when we discuss said good, bad and the ugly and my newly coined N.Z.Z.

My kicker came when I was stood up by the same guy twice after he initiated contact and the catch ups he arranged.  Happy to give someone the "make a fake excuse once", but twice just doesn't cut it and with that I was kind of propelled to think about this whole dating and love bizzo and what I could possibly do different to ensure I win the prize that I have my eye on. And that prize is to be shot by cupids big fat arrow right slap bang in the middle of my heart.💘💘💘💘💘💘💘 so it sprays bursts of red heart glitter everywhere with each pounding beat.

Through my conversations with others, there is an undeniable desire for people wanting to connect with others in the flesh, before they flash the flesh and get their flesh all hot and sweaty. Think old fashioned dating.  It was a thing once and maybe everything old needs to be new again. People I know really want to find something more meaningful and to step out from behind the keyboard and interact in person. The online world has gone mad and it is bloody hard work, with not a lot of return on investment. People are fatigued by it, and what I have noticed is that it's an ego boosting tool when you match with someone and that person never initiates or returns a simple message.  "Hey, look, someone likes me" and then.....N.Z.Z

So following my kicker, I was propelled to put on my thinking cap and take matters into my own hands and come up with an idea.  I am reaching out to people I know who are single and have single friends who also have single friends and see if I can bring us all together.  Not like keys in a bowl kind of way, but in a like meets like kind of way. Think of it like the right kind of love virus to keep spreading.

When I floated my idea with my sister, she also thought it was a winner so I am sharing with you ENTREE TO LOVE, my idea to bring people together with food and genuine opportunity to meet and interact in a safe real time space. I see it suited to those who are over online dating, are wanting to meet someone special, make new friends of same and opposite sex or to take those first scary steps back into the dating world without being slapped down by the BS that comes with one of the few either expensive and nasty, cheap and nasty or free and nasty sites that are swamping the market.  I wanna keep it real people, because I am real.

When the name came up there wasn't one hashtag, the name wasn't taken, so I took it as a sign from the love gods and I am running with it.

And here's how I want to do it.  I want to combine my love of vegetarian food and cooking, communicating, creativity, warmth and happiness, passion for people and love of love to see if I can make a difference to those like me who really want to find another loving soul to be with and are open to whatever may come along.

It's not a matchmaking service (although I have a few success stories there) but it will be an even mix of men and women and I will only ask for a small cost (like 30 bucks) to cover the food that I will arrange for the gathering.  It may be dinner at my home, a picnic in the park or who the fuck knows what hair brain idea may pop into my head.  It will also be alcohol free.  I am not anti-alcohol, but think that it's a great idea to keep things clear headed when we being considerate of other people and their feelings.

And that's it.  I am holding my first one on Saturday 20th January and will schedule as interest dictates, but at least one a month.

You can follow along, or contact me for more information through

Entree to Love instagram
Facebook page
or email me  at entreetolove@hotmail.com

I look forward to sharing some some stories, and recipes and adventures and anything that will make its way to Entree to Love and I hope that you go through your friends list and friendzone list and consider whether people you know are ready for something like this, or if you would love to be a part of it.

And with that, hello 2018 and hello to love.....it's gonna be my year and hopefully yours as well, especially if you have been looking for love in all the wrong places. xxxx

the sunday session 24 - jani jam drop

winter is well and truly here and i am loving the clothing challenge but i'm still pretty sure i am going to need some more layering staples to keep me going so my trips to the op shop will only increase till i've got all my bases covered.  the 5 minute walk to work is great, but once i get there it's so hot inside, that i just feel like stripping off till i reach a more reasonable temperature.  of course that would get me fired, so for preservation of my pay packet, i shan't do that!

i feel like i have so much to share today but before i get to my favourite outfit, i want to share how easy it was to make the fringed look in my middle bottom photo.  i bought the fringing from darn cheap fabrics at port melbourne (they have a great online store). I got enough fringing to go around my hips and secured it with 2 safety pins to hold it on.  easy and effective and can be worn over a variety of options.  as my love of salsa dancing heats up, having outfits that are floaty and twirly is also going to be on my radar and this one was fun, fun fun.

my favourite outfit of the week was this gorgeous two piece floral one that i made. i got this fabric a long time back and it survived the hail storm in brissy, thank goodness. i still still still can't believe i am finding glass and debris in some of my sewing stuff.  this fabric has has been very patient just waiting to be bought to life.  it's a stretch sateen from spotlight and i never realised how truly gorgeous the fabric was till it was made into an outfit.

i had quite a lot of it, so decided to make an a-line skit and an open sided tunic.  i figured that this style of top would be far more user friendly in both winter and summer. it's open from under the sleeve to the waist. I sewed a small seam at the waist and left it open again till the bottom.

there is even enough fabric to make an additional piece, so im thinking either a pair of gouchos (so 70's) or another pair of culottes with an elastic hem.  who knows!

I styled this look with a blue top from target, my black jo mercer boots and a vintage woven belt found at an opshop in Prahran.

As i was getting ready, i decided that this look had so much good stuff happening that to make it even better, i would style my hair with the beaded bobby pins i made which made me look as though i was wearing a floral headband.  these were made for a show in Fiji and they are super simple to make but so cute.  you only need some fine wire - from a craft shop, and various seed beads. grab a pair of craft pliers and start twisting. 

so i hope that has inspired you to get crafty.  if not, then i hope this can inspire you to get cooking.

jam drops - or as i love to call then.....JAN Drops!

these are super simple and super yum and here's the recipe.

Jam Drops

2 cups self raising flour
1 cup coconut
1 cup sugar
200g butter - melted
1/2 cup milk
Jam - your choice of flavour or use a combo of flavours.
oven to be moderate - 180 degrees.

Combine dry ingredients in a bowl and mix well

Mix in melted butter and milk.  

You want it to be a little crumbly, but not too dry. Use a little extra milk if the batter is too dry. Somethings were never meant to be dry - okay maybe a martini...

Roll small balls from the mixture.  i used tablespoon size, but even a little smaller would be good. Oh god, imagine if you made a giant ball and made a massive Jam Drop....i might try that next time. the communal jam drop.

use the end of your wooden spoon to put a hole in the top of the ball.  this will squash them a bit.

put some jam in the hole.  when it comes to jam, i like to over jam, instead of under jam.
these do spread, so don't squash them together on the tray.

bake for 15 minutes until golden brown. and then cool on a rack and store.

enjoy the delicious that is the jan-drop.  these are a slightly chewy one, but they were a massive hit in the office with a number of people asking for the recipe.

share the love and the jan-drop i say.

the sunday session 21 - just keep stirring

hello  - well it's been another great melbourne week and one where i got to experience a little more of the great melbourne offerings.  i took a trip to the brighton farmers market which happens each month. i really loved this as it gave me a little taste of one of the things i miss in brissy. the davies park outdoor market.

it was where i would get my ritual saturday breakfast - the spinach and cheese pie from the pie guy and have impromptu meetings with people as we crossed paths on our saturday morning forage.  in a couple of weeks my son is coming to visit and he is under strict instructions to fill his hand luggage with some pie treats for his mumma.

on saturday it was probably my first real taste of the chilly weather and of course i decided to hot it up with some gold liquid pants from target and go about trying to cause some panic at the disco.  my plan come summer is to upcycle these pants to shorty shorts.  well maybe not, but maybe..... like really, if kylie minogue can do it, then surely i can!

this wasn't my fave look of the week - and why i don't know - cause it pretty hot, but it was a toss up between the spots on spots craziness and the adidas chopped up T look.  Adidas won out. and why, cause i'm a bit of a tomboy at heart.  when i was little,  i was nicknamed fred.  I kinda like that name and although i am as girly as all fuck, i still have that little tomboy streak.  i like beer, cars, motorbike racing and obviously dressing in a muscle shirt...

this was an outfit that turned heads -  believe it or not - and oozed some sassiness and a confidence undercurrent.

the jeans come from target, the boots are mollini,  the hoops are from fiji. i had a black singlet under the T, cause i decided to give it the chop.  i cut off the sleeves, cut off the chocking neckline, gave it an underarm cut, down the side. so there was a fair bit of side boobage, but too bad. if it's good enough for those 20 something's, then it's good enough for me. i was owning it big time.

so let's get back to food shall we, following my excitement of the farmers market.  I am doing an old recipe share - cause not only is the weather turning chilly, but i am in need of some good quality homemade risotto.  my first risotto encounter was about 20 years ago in new york. it was a joy to watch being cooked and a joy to eat.  it's a really solid meal, but having quality over quantity is a risotto treat. enjoy the beauty of the risotto with a side of something else. let it be the subtle standout in the meal. here's one of my faves - stinging nettle risotto - enjoy.

it doesn't matter how many times i make it, i always want to have it with fresh pesto, a simple rocket salad and panko fried gluten....eeewww i hear you say - well eeeewww back to you.  feel free to come over and enjoy this delicious number anytime. 

I am sure that in melbourne that stinging nettles will be somewhere and I am going to be on the lookout.  But really a great risotto can have so many variations and for a vegetarian like me what comes to mind is roasted beetroot or sage risotto or what about zucchini and lemon, or Jerusalem artichoke  - so many great options.  but today, i'm sticking with the green goddess.

Remember stinging nettles sting, hence the name and you will require some special tools such as a pair of scissors and some thick gardening gloves to prepare the first part. come on, be a devil and live on the stinging nettle edge....

so you will need

stinging nettles. a big bag of them. (available from a market or in some gardens or derelict parks) and if you can't get them, then you are fucked really and there would be no point going on reading. but feel free to adapt and use some other exotic item such as what ive suggested above.  let's go.  get:
a knob of butter
a big splash of olive oil
an onion
a clove of garlic
arborio rice
white wine and lots of it
stock (massel vege is my stock of choice) this way there is no competition between the veg and non veg. a largish saucepan will work for this and you can always top up the stock as you go along if you start to run low. But, keep the stock hot.
salt & pepper
more wine

first up take all the leaves off the nettles using the gloves and scissors. i didn't use the stems at the bottom of the leaves, but did use the softer top bits.

once done, you need to blanch them. you can give them a rinse in a colander if you like but DON'T TAKE THE GLOVES OFF TILL DONE. either put them in a boiling pan of water for about 30 seconds, or submerge them in a dish of boiling water from the kettle. This was the easier way.

drain them and then you need to put them in a wizzer and make a kind of paste adding a bit of water if needed. it doesn't need to be a runny puree though.

heat the stock in a large saucepan till boiling then turn to simmer
while that's happening, dice the onion and peel the garlic
once the stock is boiled or nearly boiling you can kick off with the rest
using a deep style frypan or specialised risotto pan (like the fancy one below),

ladies, one with a wider bottom is bound to work, i relate to the wider bottom, so am okay with this.

add the butter and oil.

once it's melted, add the onion and fry, then add the clove of garlic.
when the onion is a bit soft and browned, add the rice. now there's no measure for this that i use, but you start with a cup or so.
once the rice looks all glistening and covered in oil (after a couple of minutes) add a big splosh of wine - at least a cup full and it will sizzle and fizz then start to evaporate.
give it a bit of a stir, then the fun starts. add a bit of salt and pepper and once the wine has evaporated, it's time to start adding the stock.

NB: this is when the extra wine comes in, cause risotto is just like the ocean - you never turn you back on it and you will probably need a full glass to drink while doing the stirring part

using a soup ladle, start to spoon a ladle full into the risotto

NB2: i know it's all looking complicated, but go with it

keep the risotto on the move as much as possible (ie - stir) the liquid will evaporate and once it has, it's time to add more stock. no brainer really, but keep on doing this

after about 10 minutes, add the nettle mix. (or your other vege of choice)

the vibrant green will mesmerise you.

so quite simply, keep on doing this adding, stirring, waiting and sipping your wine business till the rice is cooked.
it's probably going to take about 20 - 25 mins in total to be ready, but well worth the wait.
once the rice is cooked, but not gluggy - just a bit creamy - it's ready to go. It should not be runny at all
you can always add more butter in at the end if you want.
serve it up and add a bit pf Parmesan and enjoy with whatever salad you fancy.

i myself was a bit over being offered gluggy risotto when i went out anywhere, but it's been a while and i got a hankering for some good old fashioned italian comfort food.

good luck - and happy risottoing.

as like fashion, there is no right or wrongs with what you dish up - but if you are like me and have an adventurous side, then i say go for it, let your recipe for risotto be as exciting as your recipe for life. 

and you are more than welcome to come and join me at my dinner table to get into a risotto frenzy.

the sunday session 19 - what a tart

how's things lovely fashionistas. hope you had a lovely week. i did - but then, i always try to find the shining light every day.

i loved my looks this week - a mix of thrifted, home sewn, upcycled, some classic, some modern and of course colour. i never like to find myself locked into one look, it messes with my sense of adventure.

i think my favourite look was this one - the one i likened to a big dollop of whipped cream with strawberry.  i find this one quite out of character for me, but it felt amazing.  it felt quite classic and old fashioned and i really just wanted to go somewhere with equally stylish ladies and enjoy a high tea.  who am i!

the skirt was made by me using fabric from darn cheap fabrics at port melbourne. they have a few stores around melbourne and their fabric has a mix of low and high end quality and pricing, including fabric from dolce gabbana and other designers.  there is a price tag attached to some, but they do have a good bargain area, which is where i found this fabric.  it's a textured piece and it cost $6 per metre. the blouse was thrifted in the brotherhood of st laurence op shop in the city.   i teamed this with my red mary janes from jo mercer and a thin red belt from a $2 shop at south melbourne opposite the markets.

what i loved about this fabric was its texture and rather than cutting the skirt with the stripes across - the way they were meant to go - i let them run down and used the edge of the fabric as the hem detail. if you were ever wanting to make a super simple skirt, this is the one.  just requires the side seams and elastic around the waist.  it's super simple, super spunky and it worked a treat  i didn't have a slip to go underneath it, so i just used a satin flowery skirt which gave the skirt and extra hint of mystery.

now speaking of strawberries and cream, i have another recipe share..... and it's for these super fun tasty yumbo jumbo mumbo strawberry tarts.

get some medium size strawberries
some puff pastry
a bit of castor sugar
a hot oven
some icing sugar for later
and some whipped cream if you feel so inclined.

**
wash the cooties off the strawberry's, get rid of the green stuff and make the bottom flat, then turn them upside down and with a sharp knife, score the top - start to cut the strawberry like you were going to slice it in half from top to bottom, but stop about half way cause you don’t want to cut it in half. then cut it the other way like you were going to slice it in half from top to bottom, but stop, cause you don’t want to cut it in half right!

line a baking tray with baking paper.

cut some pastry into rounds a bit bigger than the strawberries (i did have to use 2 layers, cause i wanted extra puff). use a scone cutter, or a glass and a knife, or make a little template from paper if need be.

sit a strawberry ever so delicately in the middle of one of the puff pastry rounds (flat side down) and give it a good sprinkle of castor sugar. repeat with all strawberries.

whack them in the hot oven, for about 15 mins

and if you are like me, then keep opening the door to see how they are doing, and make sure they haven’t slid off the pastry

after the 15 mins, if the pastry looks puffed and a bit coloured, then those little tasties are ready. if you find that your oven has a mind of its own, then by all means adjust the cooking time.

and voila

if you are an eager beaver like me, you will try to eat one straight away, which could end up with a mouth injury, so wait a while, then sprinkle them with icing sugar before serving.

if you want to add a little dollop of cream before serving, then go for it.

here's to strawberries and cream, for both clothing and for the mouth. till next time xxxxx @janijans

dinner party delight

on my recent trip to sydney, i got the opportunity to cook a meal for the host and the hostest with the mostest.

as i have been living lean since my move to melbourne, having the opportunity to cook something more exciting than a dish of dahl was great for me as i got to do something i truly love - cooking. And the dinner guests got to do something they truly love - eating and eating my food, which they often got to enjoy when we all lived in the same city.

as i was cooking the meal, it occurred to me that this meal, which consisted of gnocchi done two ways, 2 salads, a broccoli dish and some bread was a really varied meal, which actually came in pretty cheap and could be perfect for someone wanting to throw a small dinner party that was easy and economical.  so here's what we had.

gnocchi gorgonzola
gnocchi with olive oil and chilli
rocket, baby beetroot and fetta salad
caprese salad
fried broccoli
bread stick

so yep there were 2 types of gnocchi and this was to provide a dryer option to complement the very creamy and cheesy gorgonzola dish and in case any guests were put off by the stinky cheese.

and now i am going to share all this goodness, so you can make any or all of it for yourself or to entertain. Here is what you will need for this amazing meal.

for the gorgonzola gnocchi
some good quality gnocchi (i used a pack and a half for both dishes and we still had leftovers)
small carton of pure cream
gorgonzola dolce - to taste
small amount of butter
sage leaves - as many as you fancy
grated orange skin

for the gnocchi chilli
gnocchi
olive oil
fresh chilli
salt and pepper
parsley

rocket salad
rocket
tin of baby beetroots - drained
fetta cheese (optional)

caprese salad
fresh tomato
buffalo mozzarella
basil leaves
olive oil
balsamic
salt and pepper

fried broccoli
broccoli
olive oil
salt
chilli (optional)

Bread and parmesan cheese also required.

Let's get cracking then.  any, and all of these work together or can complement other dishes you may decide to cook.

and maybe you are going - what the fuck, what the fuck - too much..... but the beauty here is that you pre-prepare most of it and it can just sit and wait until the magic happens in the last minute.  don't be afraid, cause here is the order of cooking.
1. heating the water
2. the broccoli
3. the salads
3.5 the bread
4. the pasta sauces
5. the pasta.

first up. heat a big saucepan of water - keep topping it up if need be, but have it ready to go.

the broccoli - cut up some broccoli and give it a quick cook in the boiling water. add some olive oil to a saucepan, heat with the optional chilli and then add the not too cooked broccoli.  give it a shit load of salt - i use Himalayan or sea salt.  put the lid on and fry the fuck out of it on a low heat.  stir occasionally and then put it aside till dinner time.  it should be soft and salty.  thanks to my new york sister for this beauty.

next up....the salads.

starting with the rocket and beetroot.

wash your rocket, open the beetroots and add both to a serving dish.  sprinkle on some fetta if you wish.  i left this a dry salad, as there was a lot of other moisture to wet this down.  set aside till dinner is served.

time for the caprese.

my hosts had fresh basil and i picked off some leaves. (damn them - i can't even grow a weed and they get this)

slice your buffalo mozzarella and put on a serving plate.

slice your tomato and add to the plate. there are no rules with this.  as you can style it any way you like.  layer it, stack, separate it. whatever! tear up some basil leaves and put on the plate.  drizzle, the oil, balsamic, salt and pepper just before serving.

the bread - you don't need instructions for this.

now to the gnocchi. so the water has been bubbling away patiently and we are nearly ready to go.

gorgonzola gnocchi and chilli gnocchi - these can be done at the same time.

in a frypan, add the carton of cream, a knob of butter, some sage leaves. some grated orange skin, and gorgonzola to taste.  i used nearly half a block (it was igor gorgonzola from coles).

for the oil and chilli - add some olive oil and some chilli to a pan. i have added a diced chilli and a half chilli for fun and i chopped the parsley in readiness.

 

so - it's nearly time.  put these items on to heat.  the cheese will melt slowly and the chilli maybe a bit quicker.  (start the cheese first or just turn the chilli down if the cheese isn't done) neither should be bubbling erratically.

when both the sauces are nearly heated through, put the gnocchi in the boiling water. when it rises to the top it is ready.  simply use a slotted spoon and split between both sauces.

add the parsley and some salt and pepper to the oil dish and stir both gently so the sauce finds its way into the gnocchi.

you are done. two great gnocchi dishes to add to your other prepared stuff - you can even serve them straight from the frypan for that "i don't want too much washing up" feel.

serve it up, go put on some lippy, so you look as hot and as effortless as the meal you have just prepared, and enjoy. buon appetito.

if you do try this or any of this, i'd love to know how it went, because i feel confident that it will work a treat.