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Happy Tuesday! Two lovely bloggers told me today that they made Stupidly Simple Snacks recently. The stylish Casey of Casey Culture made sweet potato fries and fabulous Jean of ilikeitinmymouth put her own twist on deviled eggs… ilikeitinmymouth: I went to a Foodspotting happy hour a week or so ago and had the pleasure of meeting Amy Cao of Stupidly Simple Snacks! My friends make fun of me for acting like I’m about to meet Angelina Jolie or something whenever I see bloggers IRL, but hey, what can I say? I’m an Internet/blog addict. I’m not really sure exactly how I discovered her snack videos since I’m constantly on Twitter and devouring the blogosphere, but I was so excited and pleased to find that she is every bit as infectiously bright and energetic in person as she is in her videos. I have been craving deviled eggs like a madwoman lately and immediately thought of Amy’s deviled eggs video. I had to give it a try. Deviled eggs are fairly simple: just hard boil some eggs, slice them in half once you’ve peeled them, mash up the yolks with mustard and mayo, refill the hard boiled whites with the mixture. A dash of paprika will finish it off nicely! I used German mustard, which was more flavorful and complex than regular yellow mustard or even Dijon and loved it. Of course, Amy shows you how to do all this in a much more entertaining way. I’ll have to try the egg blowing method of peeling them next time (you’ll understand once you watch the video) because my eggs peeled rather effortlessly this time around with zero additional steps on my part. Not really sure what I did! Be sure to watch out for Amy’s future Stupidly Simple Snacks videos! I always get such a kick out of watching them.

Happy Tuesday! Two lovely bloggers told me today that they made Stupidly Simple Snacks recently. The stylish Casey of Casey Culture made sweet potato fries and fabulous Jean of ilikeitinmymouth put her own twist on deviled eggs…

ilikeitinmymouth:

I went to a Foodspotting happy hour a week or so ago and had the pleasure of meeting Amy Cao of Stupidly Simple Snacks! My friends make fun of me for acting like I’m about to meet Angelina Jolie or something whenever I see bloggers IRL, but hey, what can I say? I’m an Internet/blog addict. I’m not really sure exactly how I discovered her snack videos since I’m constantly on Twitter and devouring the blogosphere, but I was so excited and pleased to find that she is every bit as infectiously bright and energetic in person as she is in her videos.

I have been craving deviled eggs like a madwoman lately and immediately thought of Amy’s deviled eggs video. I had to give it a try. Deviled eggs are fairly simple: just hard boil some eggs, slice them in half once you’ve peeled them, mash up the yolks with mustard and mayo, refill the hard boiled whites with the mixture. A dash of paprika will finish it off nicely! I used German mustard, which was more flavorful and complex than regular yellow mustard or even Dijon and loved it. Of course, Amy shows you how to do all this in a much more entertaining way. I’ll have to try the egg blowing method of peeling them next time (you’ll understand once you watch the video) because my eggs peeled rather effortlessly this time around with zero additional steps on my part. Not really sure what I did!

Be sure to watch out for Amy’s future Stupidly Simple Snacks videos! I always get such a kick out of watching them.

…Or Are You Just Happy To See Me? I’ve been pondering a lot lately on the subject of transparency and wondering when sharing your life and opinion online becomes, well, TMI. And in the midst of contemplation, I didn’t share much at all. There was once a time when I thought I could get away with hell say and do no wrong (or if I did, I wouldn’t be reprimanded for it), but now, of course, there’s a bit more at stake. As my online presence grows, the more careful I’ve become about what I say. I’ve turned into such a wimp that writing long form posts requires hours of editing. First, I look for the usual grammar mistakes. Then I mull over each word, wondering if it’ll screw me over later. So, over the past few months I have kept my posts frivolous, digestible. Fluffy and forgettable. Of course, however, there’s a time and place for everything. For one, I really do love that Justin Bieber song. But while spreading Bieber Fever to the far reaches of Earth, I have missed sharing the great adventure of joining a company, learning to work with others (after nearly two years of freelance writing and working solo), and I never told anyone that as much as making Stupidly Simple Snacks lifted me up, I did, at times, pause to wonder whether they were important or had any promise of making a long term impact. I love Stupidly Simple Snacks and they still make me laugh, but do I need more than the thirty-five existing snack videos to be happy? Nope. So, I got really confused. Who am I making these videos for and why? I have only told a few people about this, but I envisioned Stupidly Simple Snack starter kits at one point. The kind of all-in-one sets which sell like hotcakes at Bed Bath & Beyond and get bought by the truckload by university students. I still think it can happen, actually, but I do wonder whether I want the marker on my grave to say: Snack Lady. On a lighter note, I took the above photo during an early brunch at The Spotted Pig last weekend. It was my first time there, but I’d been meaning to go for a while. I have this Master Guide to Deviled Eggs, you see, and I kept hearing of their deviled eggs, which I just had to eat. I didn’t ask, but I’m convinced they use olive oil, which gave the eggs an extra smooth, oily texture. This is all well and good if you like the flavor of your deviled eggs to be equal parts egg yolk and olive oil, which I’ve decided I don’t. Nitpicking aside, I was happy to have tried them. I also took about ten photos of these suckers, but it wasn’t until I got home that I realized: The filling left a tiny egg yolk erection, and the thought of pointing that out like a twelve-year-old filled me with glee. The Spotted Pig, 314 West 11th St, New York (212) 620-0393

…Or Are You Just Happy To See Me?

I’ve been pondering a lot lately on the subject of transparency and wondering when sharing your life and opinion online becomes, well, TMI. And in the midst of contemplation, I didn’t share much at all. There was once a time when I thought I could get away with hell say and do no wrong (or if I did, I wouldn’t be reprimanded for it), but now, of course, there’s a bit more at stake.

As my online presence grows, the more careful I’ve become about what I say. I’ve turned into such a wimp that writing long form posts requires hours of editing. First, I look for the usual grammar mistakes. Then I mull over each word, wondering if it’ll screw me over later. So, over the past few months I have kept my posts frivolous, digestible. Fluffy and forgettable.

Of course, however, there’s a time and place for everything. For one, I really do love that Justin Bieber song. But while spreading Bieber Fever to the far reaches of Earth, I have missed sharing the great adventure of joining a company, learning to work with others (after nearly two years of freelance writing and working solo), and I never told anyone that as much as making Stupidly Simple Snacks lifted me up, I did, at times, pause to wonder whether they were important or had any promise of making a long term impact. I love Stupidly Simple Snacks and they still make me laugh, but do I need more than the thirty-five existing snack videos to be happy? Nope. So, I got really confused. Who am I making these videos for and why?

I have only told a few people about this, but I envisioned Stupidly Simple Snack starter kits at one point. The kind of all-in-one sets which sell like hotcakes at Bed Bath & Beyond and get bought by the truckload by university students. I still think it can happen, actually, but I do wonder whether I want the marker on my grave to say: Snack Lady.

On a lighter note, I took the above photo during an early brunch at The Spotted Pig last weekend. It was my first time there, but I’d been meaning to go for a while. I have this Master Guide to Deviled Eggs, you see, and I kept hearing of their deviled eggs, which I just had to eat.

I didn’t ask, but I’m convinced they use olive oil, which gave the eggs an extra smooth, oily texture. This is all well and good if you like the flavor of your deviled eggs to be equal parts egg yolk and olive oil, which I’ve decided I don’t.

Nitpicking aside, I was happy to have tried them. I also took about ten photos of these suckers, but it wasn’t until I got home that I realized: The filling left a tiny egg yolk erection, and the thought of pointing that out like a twelve-year-old filled me with glee.

The Spotted Pig, 314 West 11th St, New York (212) 620-0393