NOM Magazine

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T h e

1

S c o o p

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Jelly Belly Hidden Flavors The Dark Side of Veganism Living the Sweet Life Food Holidays Austin Cake Ball Striving For Perfection Literary Delights Heavenly Cupcakes The Conspiracy Against Men How to Make Candy Sushi How to Dispose of Disgusting Food Madam Mam’s 10 Things to Do with a Leftover Fruitcake Food for Thought The Queen of Brownies The Dos and Don’ts of Cooking Food Horoscopes

3 5 7 10 11 13 15 17 19 21 23 25 27 29 31 35 36

Dear foodlings, We at NOM magazine would like to invite you to the glorious world of

food, but before you turn that page, we would like to formally introduce ourselves, and tell you how this magnificent magazine came to be.

In the beginning, we were innocent freshmen, with little knowledge of the exciting world of cuisine. But through InDesign tantrums, stomach cramps, and broken bananas, we grew to become gastronomy gurus.

We created NOM to open your mind to the electrifying possibilities ex-

citement, and bring awareness to the the fact that food is

fun. We hope you

enjoy reading our stories, and have a certainly scrumptious time.

Deliciously yours, 2 | nom | Spring 2010

Jel

Photo Courtesy of Photobucket

Be

Fla Co 3 | nom | Spring 2010

2 Blueberry + 2 Buttered 2 Strawberry Jam + 2 French VaPopcorn= nilla=

Blueberry Muffin

Strawberry Shortcake

2 Coconut + 2 Lemon=

Lemon Meringue Pie

lly lly

avor mbinations

by Savannah D.

Photos by Savannah D.

1 Lemon Drop +

1 Chocolate Pudding + 2 Very

1 Cinnamon=

2 Cotton Candy=

Cherry=

Apple Pie a la Mode

Pink Lemonade

Chocolate Covered Cherries

4 | nom | Spring 2010

1 Red Apple + 1 French Vanilla +

the dark side of

Veganism What you don't know about the latest diet craze. | nom | Spring 2010

by Savannah D.

Photo Courtesy of WikiMedia Commons

y alarm goes off in the morning and I lei- this happens, their body begins growing lanugo, a surely get out of bed. The sun is shining thick, fuzzy layer of hair, all over itself in attempt to through my window, and birds are sing- stay warm. Anorexia and veganism have often been ing a happy morning song. I lick my lips at the linked together, due to the similar dietary “restricthought of the scrumptious breakfast I plan to eat tions”. Therefore, it is appropriate to say that vegans, soon. I go into my kitchen and open the refrigera- if they lose too much weight, will lose the ability to tor, expecting to find something delicious waiting to regulate their body temperature, thus growing lanugo be cooked. But my face drops in terror at the unex- to stay warm. Hm, now doesn’t growing hair all over pected sight. There are no eggs, no bacon, no butter, you to stay warm sound like something an animal and no milk. All I see is tofu, edamame, fruit, and would do? Wait- it IS something an animal would do! the worst of it all- Soymilk. The sky begins to fall, When you’re vegan, you have very limited the sun explodes, and the birds singing songs fall si- food options, and what little food you can eat isn’t lent in the terror engulfing the world around them. I going to fill you up like a nice steak would. Thus hide underneath my kitchen sink and cry. What ter- creating the problem of, often times, being conrible creature could have done this? Who would stantly hungry. And someone who’s starving (and want to turn my refrigerator into a vegan’s paradise? not to mention looks like an animal) isn’t going to

It turns out, all of that was actually a terrible be in a very pleasant mood all the time, are they? nightmare. I woke up afterwards and rushed to my As for eating trash, vegans eat tofu as a subkitchen to find in relief that stitute for meat, and…

Goin ve an can turn no one had ransacked my Well, need I say more? g g fridge. But try as I might, Look at that stuff. It looks I couldn’t quite get that you into a Sasquatch. like moldy rubber. Not to nightmare out of my head. mention tastes like it, too.

I kept thinking: Why would Going vegan can put aniThat's ri ht, a hairy anyone want to be vegan? mal product manufacturg How is that appealing? I ing companies out of busidecided to take my inquiman-imal” who scares ness, thus leading to an ries to the master of all increase in unemployment knowledge: Google. As the rates. Losing money puts people and eats trash. minutes ticked by, I read arcompanies out of business, ticle after article about why and companies going out going vegan is ethical and healthy. Are you kidding? of business put thousands of people out of employThere’s no way something as psychotic and absolutely ment. Take, for example, what happened to GM with ridiculous as going vegan could have no flaws. Thus the Hummer brand in 2008. With so many people gobegan my research to find the flaws of going vegan. ing green, GM’s gas-guzzling Hummer brand was

People who support going vegan may argue losing business, and had to close down numerous that going vegan is healthy. They argue that it helps plants across Europe. So, if X number of people go you lose weight to attain a healthy body mass in- vegan, then profit for X number of meat and dairy dex. Some even argue that going vegan makes you manufacturers will decrease, and companies will go calmer and mellow. Well, to all you misinformed lu- out of business. Way to hurt the economy, vegans. natics, I advise you to read about my research below.

As you can see, going vegan isn’t as ethical

Going vegan can turn you into a Sasquatch. and healthy as it’s made out to be. It turns you into That’s right, a hairy “man-imal” who scares people a Sasquatch, hurts the economy, and flat out ruins and eats trash. According to Dr. Bettina E. Berstein, everything. So if you were considering taking that when anorexics (who, if you don’t know, are people deadly step from being normal to being an animal who are addicted to starving themselves) lose weight, loving freak, don’t do it. I assure you, you and the due to minimal intake of nutrition, they can lose the rest of the world are better off if you just keep eating ability to self regulate their body temperature. When your meat and dairy. And to all you people who are al-

M

“

6 | nom | Spring 2010

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All Photos Courtesy of WikiMedia Commons

by Celine P.

ail Padovani’s inspiration to start the “Big Sky Bakery” began with a challenge: To make a scone that tasted great but was wheat free, dairy free and contained no refined sugars. Her date walnut scones made with spelt flour, canola oil and honey were to die for.

Specialty bakeries are popping up all around town because of the diverse population that Austin has to offer. From vegans to the near carnivorous, bakeries like the “Big Sky Bakery” are constantly adapting to their customers needs.

Before she began her bakery, Gail had just come home from a trip to New Zealand with her nine month old daughter, where she had leaned to make scones from her aunt. Her friend, -in-

G

sertnamehere- who owned a bakery offered to sell her scones if she could make them wheat free, dairy free, and containing no refined sugars.

“Everyone knows that the best scones are made with butter and sugar. Being who I was, I took on his challenge,” Padovani says.

“He said they were the best scones he had ever had.” And the “Big Sky Bakery” was born.

“There wasn’t a whole lot of thought about the name because my business took off so quickly.

My husband and I wanted a name that conveyed open skies and sunshine, so we picked ‘Big Sky Bakery’.”

Gail rented space at a commercial kitchen where two other bakeries worked.

“Because I had a sublease, I had to work

8 | nom | Spring 2010

s

Living the Sweet Life

“

at night,” she recalls. “ If you really want to do something like this, you have to know what you want to do, research it well, have a plan and be persistent.”

Gail made oat date bars, coconut macaroons, truffles and two types of scones (date walnut and carob chip). Everything she made was vegan.

“My bakery served vegans, people with health allergies, and the health conscious,” she recalls. “I was a wholesale bakery and my clients were Sun Harvest in Austin and San Antonio, Whole Foods in Austin and private caterers.”

Gail got her big break with the flagship Whole Foods when she went to take in her scones, her timing was perfect. The bakery assistant manager called the next day and said they’d like to give her shelf space.

“Apparently, Ozzie Osborne had come in the day before asking for vegan scones. They didn’t have any. The bakery assistant manager liked my scones and that was really how I got my big break.”

But just as her career was beginning to take a turn for the best, she had to stop.

If you really want to do something like this, you have to know what you want to do, research it well, have a plan and be persistent.”

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“My husband was accepted into the Option 2 NBA program at the University of Texas, which was good. But when we looked at how much time it would take it was 80-90 hours a week. I decided that my little girl (who was now two and a half years old) needed me and was more important than my bakery,” Gail says.

Even after her husband graduated, she never went back to baking but she has always been involved in one creative activity or another.

For the last 3 years she’s been actively involved in establishing a private school where students can learn according to their learning styles and abilities. She has also been working on a series of young adult novels and spending time with my family.

“I learned that if you want to do something bad enough, you will, if you are willing to put in the time and learn from your mistakes.”

F

d o o

s y a d i l Ho .

P h aria

M

by January:

20th- National Buttercrunch

Day

22nd - National Blonde Brownie Day 23rd- National Pie Day

February: 11th- Don’t-Cry-Over-Spilt-Milk Day 21st- National Sticky Bun Day

May: 8th- National Cocounut Cream Pie Day.

5th- National cheese pizza day 9th- Wienerschnitzel Day

23rd- National Taffy Day

17th- National apple dumpling day

31st- National Macaroon Day

October:

June: 3rd- National Egg Day

27th- National Strawberry Day

5th- National Gingerbread Day

March:

28th- National Tapioca Day

2nd- National Banana Cream Pie Day

September:

14th- National Macaroni day

26th- National Waffle Day

20th- National Lollipop Day

April:

21st- National Junk Food day

26th- National Pretzel Day

26th- Pumpkin day

November: 5th- National doughnut day 8th- National cappuccino day

August: 3rd- National grab some nuts day (we’re serious) 10th- National s’mores day 22nd- National eat a peach day

19th- Carbonated beverage with caffeine day

December: 4th- National cookie day 19th- National hard candy day 26th- National candy cane day

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15th- National Glazed Ham Day

4th- National Taco day

July:

7th- National Cereal Day

12th- National Gril ed cheese Sandwhich Day

1st- first day of pudding season

A usti n Cake Ball A S mall B it e of P erfection

by Naomi T.

Photo by Naomi T.

W 11 | nom | Spring 2010

Photo courtesy of Austin Cake Ball

alking into Austin Cake Ball, located in Anderson Square, the first thing that grabs a customer’s attention is a glass case filled with delicacies.

To someone who’s never visited Austin Cake Ball, these may look like oversized truffles. But they’re not. They’re cake balls, varying in flavors from Red Velvet, Chocolate Espresso, Lemon, Banana, and Italian Crème.

“It’s really the future,” said Jeremy Fleck, general manager of Austin Cake Ball.

The future indeed. Cake balls are revolutionizing the dessert world, removing the need for kitchen appliances such as forks, knives, and spoons and making finger food fun.

“It solves a lot of problems that traditional cakes pose. Like mess,” Fleck said.

Although Austin Cake Ball has only been around for two years, it has really taken off. Shipping cake balls out of state and filling custom orders for every occasion, Austin Cake Ball has become very popular for its quality and delicious product. But behind every successful business there is a manager with a positive attitude to take the company where it needs to be. And for Austin Cake Ball,

Photo by Naomi T.

Because of their commitment to local products and quality, Austin Cake Ball is also very well known at Whole Foods, selling at 17 stores in the southwest region and every location here in Austin.

“It was an easy transition into Whole Foods. We didn’t have to change all the ingredients because they were already so good to begin with.”

Looking towards the future, Fleck isn’t sure what to expect for this young company. “We will eventually have a dedicated retail place. Like the Domain. Maybe 2nd street” he said, but at the moment, he isn’t sure.

Even though they’re not moving any time soon, something else to look forward to is new flavors that will be coming out. “We’re developing new flavors for summer. Like the raspberry lechee or the mojito. It’s like negotiation with the flavor” said Fleck.

Even though the development of a flavor is a long process, it is completely worth it to give the customer satisfaction.

“We sell the perfect bite of cake. Like the top of the muffin from Seinfeld” Fleck said. “That’s what we sell. That perfect bite, that perfect moment. We take everything you don’t want and keep everything you do want and that’s what we sell.”

12

Photo courtesy of Austin Cake Ball

| nom | Spring 2010

that person is Jeremy Fleck.

Before he was in the cake ball business, Fleck waited tables and bartended in Chicago. After finishing college and earning his degree in Anthropology, Psychology, and Film Production at Northwestern University he decided to move to Austin. “All that really qualified me to do was go to graduate school, and I didn’t wanna spend more money. I wanted to make money” said Fleck.

He moved to Austin in the September of 2003. Six years later, in 2009, Fleck became general manager through a friendship with Stacey Bridges, the co-founder of Austin Cake Ball. Even though his college background had nothing to do with the culinary arts, Fleck took the chance.

“I just thought that it would be really exciting and fun.

I thought there was a lot of potential in this product.”

And there was. Cake by Bridges’ cake balls really took off and shifted the direction of the company.

“A lot of her demand was for cakes, so she called it Cake by Bridges. Then there was a demand for cake balls, so she focused more on that,” said Fleck on why the name was changed.

However, Austin Cake Ball isn’t the only place you can go for cake balls. Holy Cacao is another popular location, but differs in the way that they make all types of desserts.

“It’s like apples and oranges. It’s just different,” said Fleck. “I know that no one’s doing what we’re doing.”

Unequivocally true. Austin Cake Ball is unique in its business.

Whereas Holy Cacao does all types of desserts, Austin Cake Ball’s only focus is cake balls.

“We really focus on design, quality, and appearance.

We make custom. I know that that’s different than anybody else,” said Fleck.

In order to achieve the success Fleck speaks of, certain ingredients come into play. “We use high quality and local products, like Texas Pecans. We try to make it the most high quality without making it cost prohibited to the people” said Fleck. One to three dozen cake balls cost $24.95, but the more you buy the lower the price is.

Photo courtesy of: Austin Cake Ball

STRIVI

by Mariah P.

“Genes load the gun and environment pulls the trigger.”

13 | nom | Spring 2010

Photo by Ross Brown

Photos by Mariah P.

ING for PERFECTION

“G

enes load the gun

What

real-

ing to Dr. Brad Kennington of the

and

environment

ize about anorexia, however, is that

Cedar Springs eating disorder clinic

pulls the trigger.” -

it is less about the food and losing

the rise in the number of anorexic

Dr.Brad Kennington

weight, and more about losing the

patients is due to a combination in

Within this quote lies the

negative emotions associated with

family, culture, teasing, and the thin

reason that so many young women

them. Anorexics push their bodies

trend. Airbrushing is also another

and men are willing to push their

to the max through extreme dieting

large part of anorexia. Airbrushing is

bodies to the limits all in the name of

and large amounts of exercise. Some

used to doctor and “perfect” a person

perfection.

common diets they follow include

in a photograph, so they appear skin-

Anorexia Nervosa literally

the lemonade diet, where a person

nier, or more attractive, than they do

means without appetite. In America,

will only drink lemonade with red

in actuality. Many young women and

about 1% of the female population

cyan pepper mixed in, the ABC diet,

men see these pictures, and believe

is anorexic. This may sound like a

which involves a preset number of

that image is the ideal body. These

small number, but it amounts to 1

calories (never going over 1000)

people then strive to fit this image of

in every 100 young women. 85% of

and fasts, and the watercrest soup

perfection.

these women developed this disorder

diet. Along with a very low intake of

between the ages of 13 and 18. How-

calories, anorexics will also exercise

that can arise in recovery. This in-

ever, more shocking statistics reveal

religiously, burning any calories they

cludes developing an identity out-

that 50% of girls between ages 13

had consumed that day. Some people

side the eating disorder, relationship

and 15 believe they are overweight,

will even go as far as using laxa-

issues, and the inability to manage

40-60% of high school girls diet, and

tives, forcing themselves to vomit

feelings. In all about 60% of anorexic

40% of 9-year-old girls have dieted.

and jumpstarting their metabolism

patients fully recover, 20% struggle

However to those who have anorex-

by jumping into freezing cold water.

halfway through recovery, and 20%

ia, it is much more than starvation.

never recover, of those 20%, 10%

Anorexia acts as a “companion”,

unique. Lately however, our youth

gives a sense of power, and is a cop-

has been striving to all become a

ing mechanism.

picture perfect size zero. Accord-

humans

don’t

we

are

all

die.

There are many obstacles

14 | nom | Spring 2010

As

people

Literary Delights Food from Fiction Three Bil y Goats Gruff - Dandelion Salad Ingredients: One bowl full of freshly gathered dandelion greens 1/4 cup vinegar 1/8 cup water 1 rounded tablespoon sugar 1/4 teaspoon garlic salt 1/4 teaspoon onion salt 1/4 teaspoon seasoned salt 1/8 teaspoon celery seed 1/8 cup olive or vegetable oil Preperation Instructions: Wash the dandelion greens in water in the sink. I usually

wash in at least two sinks of water, and then cut off the root and put the (now separated) dandelion greens in a clean bowl. Be sure to include the buds (which have not flowered) -- they’re tasty!Combine dressing ingredients in a container with a tightly sealing lid. Shake until sugar is dissolved.

Put dandelion greens into a large bowl (to allow room for stirring). Pour dressing over greens and toss to coat.

Serve into bowls and add optional toppings if desired.

Photo Courtesy of WikiMedia Commons

“The Three Little Kittens Who Lost Their Mittens” Rasberry Pie Photo Courtesy of Photobucket

15 | nom | Spring 2010

Ingredients: 20 oz frozen raspberries, thawed.

2 cups of vanilla wafer crumbs. ½ cup of sugar.

1 teaspoon of cinnamon.

5 tablespoons of butter, melted.

1 packet unflavored gelatin. ¼ cup of water, cold. ½ teaspoon of lemon peel. ½ pint of heavy cream.

1 teaspoon of vanilla.

Pie shell

Preparation Instructions: Drain the raspberries, reserving 1 cup of their juice.

Combine the crumbs, sugar, ½ teaspoon of the cinnamon and melted butter; then pat into a 10 inch pie plate.

Bake at 375°F (190°C) for 8 -10 minutes, then allow to cool. Soften the gelatin in water. Mix the reserved raspberry juice, the remaining ½ teaspoon of cinnamon and lemon peel and heat to boiling. Remove from heat, then add the gelatin and stir until melted. Chill until the mixture just begins to thicken. Whip the cream and add the vanilla. Fold the raspberries, gelatin mixture and whipped cream together. Pour into the pie shell and chill.

by Celine P. Alice in Wonderland - “Eat Me� Cake Ingredients 1 cup white sugar 1/2 cup butter 2 eggs 2 teaspoons vanilla extract 1 1/2 cups all-purpose flour 1 3/4 teaspoons baking powder 1/2 cup milk

In a medium bowl, cream together the sugar and butter.

Beat in the eggs, one at a time, then stir in the vanilla.

Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth. Pour or spoon batter into the prepared pan.

Preperation Instuctions: Bake for 30 to 40 minutes Preheat oven to 350 de- in the preheated oven. For grees F (175 degrees C). cupcakes, bake 20 to 25 Grease and flour a 9x9 minutes. Cake is done when inch pan or line a muf- it springs back to the touch. fin pan with paper liners.

Photo Courtesy of Photobucket

Little Red Riding Hood Puff Pastry Cinammon Cookies Photo Courtesy of WikiMedia Commons

Ingredients 8-ounces frozen puff pastry 2 cups granulated sugar 4 tablespoons cinnamon sugar

16 | nom | Spring 2010

Preparation Instructions: Thaw out puff pastry in fridge, making sure it stays chilled. Your puff pastry should already be about 1/8-inch thick. Preheat over to 400 degrees. Line cookie sheets with parchment paper. Spread sugar in a thin layer on clean countertop. Lay out one sheet of pastry, keep-

ing the other cool in the fridge. Sprinkle the top with a thin layer of sugar. Take the left and right sides of the dough and fold them in towards each other to the center. Press down lightly.

Take the folded edges and fold them in to meet in the center as well. Next fold them together like closing a book. The dough should not be in a U-shape. Cut into 1/2 inch slices and place on cookie sheet. Sprinkle with a light coating of cinnamon sugar and place in the oven for 7 minutes. Bake 4 minutes, until center is done and edges are golden brown. Transfer to wire

Heavenly Cupcakes Where to Get Austin’s Favorite Treat

by Naomi T. News Flash: Hey Cupcake! is not the best cupcake place in town, as many of my friends believe. Sorry if I’m disappointing some of you, but it’s true. One Sunday afternoon, my mother agreed to drive me all the way to South Congress just to get one of the acclaimed little pastries.

“Can I help you?” the guy in the trailer said, smiling.

I returned the smile. “Sure, just give me a sec.”

Unfortunately, it was late and most of the cupcakes were sold out so I had to settle for the cupcake that looked the most pleasing out of the three that remained. I ended up selecting the Snowcap, consisting of a chocolate flavored cake with pink frosting and chocolate sprinkles. He handed it to me on a piece of tissue. “That’ll be $2.50” he said. I handed him the money and said thank you. It was sickly sweet. The bread was a little on the dry side, the frosting was dominant and far too sugary. I shared this with my sisters, and halfway through the cupcake I felt like throwing up.

The next day I went to Polkadots and Delish. My mom drove a couple of minutes down Rio Grande before we spotted the quaint little establishment. We walked up the ramp made of creaky planks with peeling paint, stepped into the establishment and immediately saw the cash register. To my left there were red chairs and big windows; it looked very pleasant. The girl working behind the counter wearing a black apron came from a back room and smiled at us. We pleasantly exchanged “hellos” as I looked at the cupcakes behind a plastic transparent case, assorted by flavors and neatly placed in rows. I selected a chocolate cookie dough cupcake, a vanilla cake covered in chocolate with light chocolate frosting topped with chocolate. It sounds like a lot, but it was delicious.

My first bite was mind blowing. The cake was moist, the frosting light, and it wasn’t nearly as sweet as the Snowcap. Its sugar content was pleasing, not sickening.

Our next stop was Delish, located at 209 W 3rd Street in downtown. I was treated with the same courtesy as Polkadots. It was difficult to pick one

17 | nom | Spring 2010

cupcake; they all looked delicious. I ended up choosing the Red Velvet. It had cheesecake frosting and it literally melted in your mouth because the density of the cake was perfect. Everything about this cupcake was great.

The following day I went to Sugar Mama’s, since it isn’t open on Mondays, and ordered the Frida cupcake. It wasn’t as appealing as the Red Velvet from Delish or the chocolate chip cookie dough from Polkadots, but you can’t judge a book by its cover.

This cupcake was decent. It was a chocolate cake with chocolate frosting and cinnamon sprinkles. The Frida was too sweet for my taste, but not as bad as the Snowcap.

After my visit to Sugar Mama’s, I paid one to MadCakes on Spicewood Springs Road. I didn’t have very much to choose from there either; when I arrived it was near closing time. I ordered the German Chocolate cupcake, which was a chocolate cake with a German chocolate cake topping with chocolate frosting in the shape of a heart. This cupcake was hard and cold, the only good thing was the German cake topping. It was decent, but a little less decent than the Frida from Sugar Mama’s.

While my mom was critizing the lack of quality in the German Chocolate cupcake, she thought of another place where I could purchase a cupcake. Nana’s Treat House. I selected something I hadn’t tried, and that was a cupcake called Extreme Coconut. Probably as terrible as the Snowcap from Hey Cupcake! It was far too sweet, to the point where it left an unpleasant feeling & taste in your mouth.

Clearly, Hey Cupcake! is not the best cupcake joint in town as my friends with deranged taste buds have stated and ranted about. Delish & Polkadots proved to have the tastiest cupcakes out of all the places I visited. Therefore, there should be more of these establishments all over Austin so people can have more access to the delicious pastries they sell.

18 | nom | Spring 2010

Art by Savannah D

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Photo by Mariah P.

The Conspiracy Against Men Why Women in Relationships Gain Weight

by Mariah P. around, and keep us on our toes so our cortisol is triggered, yay!

cheese while looking through my mother’s old

After reading this my interest was peaked, I started to observe

photo album. I had just turned the page transition-

behavior in the couples around me. I call this the 6 step tango:

ing between the 1980s and 1990s. A sudden shock coursed

1. The boy will do something stupid

through my veins, my eyes began to twitch, and I dropped

2. Girl gets mad at the boy

my bagel. The Women that had been so slim or muscu-

3. Boy goes out and buys the girl candy.

lar on the previous page had been reduced to either plump

4. Boy gives girl candy and girl eats candy.

short women, or gelatinous blobs. The visible difference

5. Girl forgives boy.

is the plague of every woman, the alien, the male species.

6. Boy and girl walk off to sit somewhere.

Having a boyfriend can make you fat.

So the cycle basically includes stress, candy, and lounging

According to Dr. Natalie The and Penny Gordon Lar-

around. Without doing any physical activity a human can eat

son from the University of North Carolina, women who have

2,000 calories without worrying about weight gain. However

been in long term relationships have a higher tendancy to gain

with this cycle and the implied amounts of candy, lack of ex-

weight, anywhere from 5 to 10 to 50lbs. According to their

ercise, and lovely cortisol, weight gain is almost expected.

research, men who went from single/dating to being married

Now of course the boys beg to differ, they secretly think that

were 2.7 (95%) times more likely to become obese than those

we’re conspiring against them. However some females seem to

who went from single/ dating to dating. Women who made this

agree with this theory. It is of their opinion that the weight gain

same transition were also 95% more likely to become obese.

is due to aging and because of our slowing metabolisms. Though

So why is there such a drastic difference? Aside from the

it is proven that our metabolisms do slow down, and that we

obvious over consumption of sweets and lack of exercise, boy-

don’t look as pretty at forty as we did when we were 16, but to

friends or husbands can cause women to gain weight through

say that people don’t gain weight when they’re in relationships

ridiculous amount of stress. The stress triggers the weight gain

is hokum. Now here’s the big kicker showing the relationship

because of a little hormone found in the bloodstream called cor-

between having a boyfriend and weight gain, the big mindset

tisol. It is found in the bloodstream at various times of the day

that is our greatest downfall, the feeling of: “Well, I have a boy-

and receptors in this hormone are located mainly in the abdo-

friend now, so I don’t have to try so hard to be pretty anymore.”

men, which triggers fat storage. When under stress the cortisol

Think about it, why do girls try so hard to look their best? Not

causes the metabolism to slow down. So, when your boyfriend

only do we like to feel pretty, we want other people to notice it.

20

or husband is out doing something stupid and has you worried

So if one of our main drives for keeping ourselves fit and looking

sick, or when he threatens to break up with you, the cortisol

good, then women are much more likely to “let themselves go.”

is triggered to depress the function of burning fat. So even if

Much to the boys’ disbelief, a girl gaining weight in a re-

you ate less than before, you would gain weight. Isn’t hav-

lationship isn’t some big conspiracy, boys just make us fat.

| nom | Spring 2010

I

was munching on a bagel loaded with cream

ing a boyfriend great? They give us fattening candies, lounge

How to Make Candy A sweet alternative to a fishy feast.

by Savannah D.

Photos Courtesy of Photobucket

Step 1: Melt 2 tbsp of butter in a large microwavesafe bowl. Once the butter is melted, add 2 cups of marshmallows and microwave until melted, stirring every 30 seconds. Add 3 cups 21

of crisped rice cereal and stir until fully com-

| nom | Spring 2010

bined. Press rice krispie sheet into thin layer on half of a wax paper-lined cookie sheet.

Step 2:

Roll the rice krispie treat, starting with the edge closest to you, until you can’t see the gummy worms anymore. Cut the “tube” of rice krispie you have just rolled away from the rest of the treat, then slice the “tube” into 1-inch

Place a line of gummy works near the edge of

thick pieces. Wrap the pieces with a green

the rice krispie closest to you.

fruit roll up.

dy Sushi

Step 3:

Fold the thin layer left over from the rolls over so that the rice krispie treat is thicker (3/4 inch). Cut the rice krispie treat into 1 x 1.5 inch rectangular pieces. Place a swedish fish

Step 4: Take a green fruit rollup and cut it into 1/2 x 2 inch strips. Wrap the strip around the

rectangular piece.

candy fish & rice krispie piece (or donut).

*A subsitute to a rice krispie treat is a mini

Voila! Now your sushi is ready to eat.

powdered donut, cut in half.

Serve with chocolate sauce in lieu of soy.

22 | nom | Spring 2010

(or any type of candy fish) on top of the

How to Get Rid of Disgusting 1.

2.

3.

4.

5.

6.

23 | nom | Spring 2010

Food at the Dinner Table

by Naomi T.

First, create a dostraction. Then, in a sneaky fashion, scoot a bit of your food onto another plate.

1.

2. Spit

it into your napkin.

3. Feed

it to your dog, or in this case, the

cat.

4. Begin

this trick by spitting the food into your napkin. Place it in your pocket and give an excuse to go to the bathroom.

Once there, dump it in the trash.

I know its disgusting, but if your must resort to this, backwash it into a dark colored drink and dispose of it in the sink.

5.

6. Argue

Photos by Naomi T.

24 | nom | Spring 2010

that the food is inedible and refuse to finish eating. This reason could be something like the different foods on the plate are touching so therefore you cannot put such an attrocity in your mouth. You could also say you've suddenly developed an allergic reaction to the food on your plate.

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MADAM MAM's

A

An austin tradition since 2001

steaming plate of gold-

compensate for the extra workers.

while the spice of the peanut

en noodles is placed in

I have been to other Thai

sauce works to complement the

front of me. The wait-

restaurants in Austin (includ-

sweet flavors of the chicken.

ress hands me a pair of chop-

ing Thai Kitchen, and Thai Pas-

For an entrée, I enjoy my usual

sticks, but I deny them and

sion) and each restaurant seems

Chicken Pad Thai and a side order

thank her before she walks away.

to have the same problems. The

of Beef Fried Rice. The Chicken

I can eat faster with a fork.

noodles there all seem to have

Pad Thai is sweet, spicy, and sa-

I toss the crunchy bean sprouts

the same problems- the noodles

vory all at once. The Beef Fried

"Madam Mam's perfectly executes the traditional Pad Thai & Pad Se-ew."

Rice goes well with the Pad Thai

there isn’t enough staff and that

tend to be overcooked and a have

everyone can eat and enjoy

the service is not always great

a lack of flavor. Madam Mam’s

something they would like to eat.

even when the restaurant is emp-

perfectly executes the tradi-

Madam Mam’s is the best

ty. Although I have not ever had

tional Pad Thai and Pad Se-ew.

Thai restaurant in Austin, and

any problems with the service,

I usually start with the Chick-

with a wide variety of deli-

the food is worth the wait. Be-

en Satay, grilled chicken on

cious foods and inexpensive

sides, the prices are so reason-

skewers served with a tangy pea-

prices, I would recommend this

able that if they hired more staff,

nut sauce. The chicken is tender

restaurant to anyone looking

the prices would have to go up to

and almost melts in your mouth,

for something besides the av-

into the noodles and dive in. The noodles are tangy and mildly spicy, with the bean sprouts contrasting the smooth rice noodles.

I’m at Madam Mam’s on Westgate Blvd. From the street it’s easy to recognize the soft pink building that gives the place an old, homey feel despite the fact that it opened just a few years ago. Inside the restaurant, umbrellas cover the ceiling and the windows where you can view the herb gardens, make the place feel open and welcoming. The building may not look like much form the outside, but Madam Mam’s has some of the best Thai food in Austin.

Some people complain that

because it contrasts the flavors.

One of my favorites for dessert is the Ka Nom Tuay. The Ka Nom Tuay is a sort of custard made from rice flour, coconut cream, and palm sugar.

This is a typical Thai dessert and it consists of two layers: a “body” layer that is sweet and a “top” layer that is salty.

My entire family of four can eat here for about $30, or about $7.50 a person. That is very inexpensive, considering that an average family of four can expect to spend $45 at a regular restaurant. The menu has a wide variety of foodsfrom vegan to meat lover- so

26 | nom | Spring 2010

Photo by Celine P.

by celine padovani

Top Ten Things to Do With a Leftover Fruitcake Because you still have that cake from last christmas.

by Naomi T.

1. Use it as fake barf so you won’t have to go to school.

This is a failproof plan not only because fruitcake is already so unpleasant looking but it wont take long to give it that vomity look you’re going for. Simply pound it, moisten it, and dump it in the toilet.

2. Fling it at someone you despise.

Even if you don’t dislike anyone, this might be a good prank to pull on Halloween or any othe night you feel mischevious. Just remember to soften it before you attack.

If you don’t eat it maybe your pets wil .

secretly be fruitcake lovers.

8. Cut it into cubes and 5. Fil cracks in the street or give it to a toddler to use make speed bumps. as builfing blocks.

Be a good citizen by giving They’re toddlers, they’re a helping hand. Since they aren’t useful for anything else, flatten a fruitcake and mold it to the shape of the crack. If you have people that drive like maniacs in your neighborhood, use this to slow them down. not going to care if you use this creative technique of re-gifting. Besides, who else is going to use it.

6. Stuff your turkey with it on Thanksgiving Of course this would only be a last minute thing or if you actually wanted to try fruitcake stuffed turkey.

Happy eating.

27 | nom | Spring 2010

3. You could try eating it . . . 7. Give it to your neighbor Just kidding! that everybody on the block hates.

4. You could feed it to your Hey, you guys might bepet fish. Or bird. come friends. They might

9. Pour whisky on it and set it on fire.

For all the pyromaniacs out there.

10. Use it as a decoy in your bed while you sneak out of your room at night.

To all you sneaky boys and girls who trick your parents, this one’s for you. If you bring together enough fruitcakes, you can simulate that you are sleeping.

Photos Courtesy of Photobucket

28

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Food for Thought Chocolate Chip Cookies Ingredients: 3/4 cup of sugar 3/4 cup of brown sugar 2 eggs 1 cup of butter (2 sticks) 2 cups of flour 12 oz of chocolate chips 1 tsp of baking soda 2 tsp of vanilla 1 tsp of salt

by Mariah P.

• Mix together flour, baking soda, and salt in a small bowl.

• Mix together eggs, sugar, brown sugar, and butter in a seperate bowl.

• Pour flour mixture into the wet mixture and add vanilla.

• Mix together and add chocolate chips.

• Roll into small balls and bake for 10 minutes at Candy Bar Cake 350, or until golden brown at the edges.

Ingredients:

21 mini milky way candy bars 1/2 cup butter or margarine 2 cups sugar 1 cup shortening 3 large eggs 2 1/2 cups all-purpose flour 1 teaspoon salt 1 1/2 cups buttermilk 1/2 teaspoon baking soda 1 teaspoon vanilla extract

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• Beat sugar and shortening at medium speed until well blended. Add eggs.

• Combine flour and salt. Stir together buttermilk and baking soda. Gradually add flour mixture to sugar mixture, and buttermilk mixture. Beat at low speed just until blended after each addition.

• Stir in vanilla • Bake at 350 for 30 minutes, and add chocolate icing and candy bar garnish

Graham Cracker Cookies Ingredients: graham crackers 2 cups brown sugar 1/2 cup of butter (1 stick) chopped pecans • Break apart graham crackers into individual squeares and closely lay them out on a cookie sheet.

• In a saucepan, on medium heat, melt together brown sugar and butter.

• Pour the brown sugar/butter mixture onto the graham crackers and sprinkle pecans on top.

• Bake at 350 for 7 minutes

Pan De Muerto Ingredients: 1/2 cup butter 1/2 cup milk 1/2 cup water 5 to 5-1/2 cups flour 2 packages dry yeast 1 teaspoon salt 1 tablespoon whole anise seed 1/2 cup sugar 4 eggs

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• Heat butter, milk and water in small saucepan over medium-low heat until butter is melted and mixture is very warm • Combine 1 cup flour, yeast, salt, anise seeds and sugar in large bowl.

• Add warm milk mixture; beat until well blended.

• Add eggs; beat until blended.

• Add 1 cup flour; beat until blended. Continue adding flour until dough is soft but not sticky.

• Knead on lightly floured surface until smooth and elastic. Lightly oil large bowl; place dough in it.

• Cover dough with plastic wrap; let rise in warm place until doubled in bulk, about 2 hours. Punch down dough; loaves resembling skull. Let rise for1 hour.

• Preheat oven to 370°F. Bake loaves on pizza stone or lightly greased baking sheet until loaf sounds hollow when tapped. Paint with Glaze while bread is still warm. Cool to room temperature before serving.

Photos Courtesy of Photobucket

Queen of Brownies How Mary Louise Butters climbed to the top of pastry hierarchy.

by Savannah D. ou’ve seen her face all over town- the girl with the sultry lips, the 20s style finger wave curls. Her face changes color- from ivory to chocolate, soft pink to orange and magenta to mint green. She’s delightful. She’s delectable. She’s delicious. She’s a brownie.

It’s a Mary Louise Butters brownie, to be exact- a brownie that is savored & relished from sea to shining sea.

She’s climbed her way to the top of pastry hierarchy. But being crowned the brownie Queen didn’t come easily. In fact, finding her true calling proved to be an obstacle her entire life.

Mary Louise Butters (yes, that’s her real name!) grew up in Dallas, Texas, and moved to the Rio Grande Valley

Y

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Photo by Savannah Dew

sity of Utah. So she packed up her bags and moved to Salt Lake City to become a ballet major. Most of the other girls were very different from Mary- they smoked and barely touched food. Mary did neither of the two- that’s when she realized her calling wasn’t coming from inside point slippers.

“I realized I was going to dance, whether I majored in it or not. So I decided I would join the ranks of civilians, hang out with people my age, go to school, and try to be normal.”

Mary moved back home and went to school.

She strived to be engaged in the world, so she pushed herself through 8 long years of high school

myself, and I would just start creaming butter and sugar.

Everyday I’d come home and try something different.”

However, that wasn’t exactly her passion growing up. Mary spent most of her time in a leotard and tights, dancing ballet day and night. In her teens, she was offered a scholarship to the Univer-

and college. She earned her degree, and went on to become a nutritionist. But it seemed all she was doing was telling people what, how, and when to eat, which she believed was something people should find out on their own. So, she moved on.

In 1984, Central Market and the Farmer Market were up and running in Austin. Mary Louise had grown up on locally grown and organic food, so this was like a blessing. She began shopping there avidly, cooking through cookbook after cookbook, reading food blog after food blog. She just couldn’t get enough.

“Food is like sex,” Mary explained.

“People have been having it all along, they’re just talking about it more now.”

It was around this time she rediscovered her love of sewing and fibers. She began manipulating, and hand dying fabric. She had been saving scraps of fabric since the age of 7, because she never saw the point in throwing them away. She liked the idea of taking something regarded as useless and finding beauty in it again. To Mary Louise, everything had a story32 even measly pieces of cotton. So she began quilting, and it was through this that she found her voice.

She began to realize that there was more to fulfill in her life, more than dancing, nutrition, and quilting.

“I was sitting at Jo’s Coffee, with caffeine coursing

Photo by Savannah Dew

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at age 13. Her family had always been big on foodespecially its freshness. Whether it meant growing their own, or picking it up at the local farmer’s market, food was always very important. Mary Louise’s mother had her own garden in their backyard, from which most of the food on their table came from.

“The soil was so rich in the valley. You could drop something on the way to the trashcan and it would grow,” Mary remembers.

With so many resources available to her, Mary spent a lot of her free time at home baking. She would twist the rules and experiment with recipes.

“I’d be the first one to get home. I’d be at the house by

throug my veins, and I thought, ‘Why not me? I’ve worked for a lot of people, I’ve worked really hard, I give it everything, and I know there’s an ocean of opportunities out there. I said to myself, ‘My name is Mary Louise Butters, I can cook, what should I do?’”

That’s when she started baking brownies. She began by checking out a plethora of books from the library, because she wanted to know about one thing:

was going to make this into a business, she needed to make a living. She knew people wouldn’t take you seriously unless you had a website. So, she had a friend-of-a-friend make a basic website template. It wasn’t much, but it was enough to catch the eye of someone from Food Network.

“I remember someone called me, from Food Network, and they said, ‘Who are you?’ I paused for a

chocolate. People had been telling her for years that she should do something in the culinary business.

She would have guests come over for dinner, who would rave about her food. And she took that to heart.

“I had this recipe for a brownie that I knew was good. I had just baked some for a friend who, after their first bite, looked at me and said, ‘Why are you not doing something in cooking?’”

Mary Louise went out and bought some brownie

second and then said, ‘Who am I? I’m Mary Louise Butters!’”

Not long after, Mary Louise was asked to be on Food Network’s Deen Brothers, with Jamie & Bobby Deen, sons of esteemed chef Paula Deen.

They flew down to Austin and filmed with Mary Louise in her commercial kitchen. She was an instant culinary hit, because after filming her episode, (and doing a few Christmas specials for the Deen

pans, and began cranking batch after batch of delicious brownies out of her little O’Keefe Merritt stove in her kitchen. One of the first place she sold her brownies in was Eco-Wise, an Earth-friendly-everything mini-store off of South Congress.

“My friend and I would wrap up the brownies in cellophane with their names and flavors written on a sticker on the back. Not long after we’d drop them off, I’d get a call from the owner saying ‘We’re out, bring more!’ So I’d whip my car around and go bake some more brownies.”

Mary Louise knew it wasn’t a cute hobby; she

brothers), she was invited to the Sundance Film Festival in California. All this was happening before she was even selling her brownies in north Austin.

“I had to get myself grounded. So, I pulled back and started growing from Austin.”

Mary Louise’s has 20 different brownie flavors: from the Sane Jane- a traditional favorite with all chocolate, no nuts- to the Hot Lips- a spicy brownie infused with habañero. And since she’s all for being green, she has a product she calls Bownie Butts, which are the crust that’s left over in the pan, double baked into a biscotti-like cookie. She also has a

“

33

We would like to take what we have and change the world, one brownie at a time.”

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Photo by Dennis Fagan

named after her former dance instructor, and will be part of her Cause Line, benefitting the arts. She’s also coming out with her own clothing line. So far, she’s created a tank top and underwear, sporting her fabulous logos: the Mary Louise Butters Brownies logo on the tank and her Brownie Butts logo on the underwear.

As for her favorite brownie flavor- Mary Louise says she just can’t choose, she loves them all.

34 “I’m the mama,” she says. | nom | Spring 2010

“Cause Line”- brownie flavors that were created for, bring attention to, and donate profits to certain organizations. There’s the Donna, which benefits breast cancer, the Fara, for Friedrich’s Ataxia Research Alliance, the Mighty Mick, for the Pediatric Cancer Research Alliance, and the Uncle Sam, for Feeding America.

“We would like to take what we have and change the world, one brownie at a time,” she says.

Mary Louise new from an early age that there was a thread, somewhere, that tied everything together: the dancing, the quilting, and the baking. And it seems she has found that thread today. She is coming out with her 21st brownie flavor called Denise. It’s

The Do’s and Don’ts of Cooking Celine P. Do: Make sure thatbythere is plenty of lighting

Don’t: Use the microwave often. Eating microwaved food reduces hemoglobin levels.

Don’t: Leaving the mixer unplugged. You never know when a gremlin might pop out of your butt and need killing.

Don’t: Using the microwave often. Eating microwaved food reduces hemoglobin levels.

Don’t: Reuse oil after Don’t: Use towels frying, if possible. This as potholders. They Do: Turn the pan handles causes the buildup of may catch on fire. into the center of the stove, free radicals, which reduce the risk of burning Do: Keeptothe fridge have been linked to yourself or knocking over the at an internal temcancer. peraturepan. between Do: Make sure that there 35 and 38 degrees is plenty of lighting Fahrenheit the keep food fresh.

Do: Always keep lemons handy so that if a gang of ginger terrorists invades your home, you can use the lemons as weapons.

Don’t: Reuse oil after frying, if possible. This causes the buildup of free radicals, which have been Don’t: Forget to wash your linked to cancer. hands after cutting raw meat and cracking eggs to avoid contamination.

Do: Turn the pan handles into the center of the stove, to reduce the risk of burning yourself or knockDon’t: Forget to wash your ing over the pan. hands after cutting raw meat and cracking eggs to avoid contamination.

Do: When not in use, children under the age of 3 should be kept in the oven to ensure freshness.

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Don’t: Use towels as potholders.

They may catch on fire.

The Do’s and Don’ts of Cooking

Photo Courtesy of Photobucket

Food Horoscopes

by Mariah P.

Taurus-

Gemini-

Aries, what is up man? I swear if you don’t start eating some fruits or vegetables soon, your going to wake up and find that you’ve been turned into a twinkie. You are what you eat.

If you build a chocolate castle, the woman of your dreams will come to you. So get working!

The stars have spoken and now is the time to go forth and take charge of your life and dreams!

Gemini, I’m sorry, but that dress DOES make you look fat. You need to get off your lazy ass and buy a Tony’s Little Gazelle before your thighs eat you. Fatty.

Cancer-

Leo-

Virgo-

You will experience hallucinations of talking corn.

Why? You’ve probably been dropping too much acid. If you don’t lay off that stuff, you’re gonna end up living in a sewer with a homeless shoemaker

Your week has been going well.

You got the job you wanted, summer has arrived, and you’ve been eating pretty much whatever you want. This luck shall carry into the month as it continues, but watch out for midgets.

Virgo, you need to work harder,.

You’ve been slacking off, and it’s starting to show. So get up, do some work, put away that bag of chips, and stop being a procrastinator! Do you want to end up a bum like cancer?

Libra-

Scorpio-

Sagittarius-

Remember that baby you ate last week? Well, you better be on the run, because its mama found out you killed it and is looking for you. Man, she is PISSED. We suggest hiding in a pumpkin patch.

Bananas and squash have been haunting your dreams, go out and have fun so you don’t fall apart at the seams. You should also try writing rhymes, for I hear they can cure the mind.

You are sugar coated goodness!

You’ve been extra sweet this month and it’s starting to reward you! Don’t be suprised if you find candy at your doorsteps soon.

Capricorn-

Aquarius-

Pisces-

You’ve been giving off the cold shoulder lately, you need to warm your heart up with some hot chocolate and marshmallows.

You will slip on a banana peel and fall. And then you’ll go to the hospital and meet a hot male nurse, whom you will marry and have children with. Undfortunately, he’s going to leave you for a prostitute.

Pisces, along with dreams of giant foods chasing you, your stove trying to eat you, and your popcorn catching on fire, you have been having a pretty crappy time. Keep your chin up though, because things are starting to turn around for you.

36 | nom | Spring 2010

Aries-

Grocery List Naomi is 14 years old and lives in an octopus’ garden in the sea. She spends her time eating cupcakes and messing up people’s ethnography projects. She enjoys subtly drinking coffee next to the computers and typing. Her favorite color is seaweed green and she loves to wear ripped clothes.

Savannah is 15 years old and enjoys arguing about politics. She plays saxophone and enjoys writing short stories which all end with “And then Rachel ate my poop.” She enjoys slapping gingers and pretending she is an angry black woman. Google Earth scares her.

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Mariah Park is a 15-year old penguin who dreams of living in Japan someday.

In her free time she likes to bake, play piano, draw, play soccer, and hangs out with cats and squirrels. You might see her walking around the hallways flailing her arms or hiding from upperclassmen who like to poke her.

Celine enjoys weaving for ethnography projects and has OCD. Even though Celine is only 14, she can already swim one hundred times faster than a goldfish, but collapses after running ten feet. She doesn’t like putting on lipstick or lip gloss. Celine also carries around a very pretty lunchbox.

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Yum.

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