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Local

Three Year Anniversary

one and a half slices local simple recipes food

OneandhalfSlices Year Three Recap

Three years of flavor, sprinkles, playlists, and exploration! Whoa. It’s been a ride, you guys. You know. You’ve been here. It may seem like things have been quiet of late – but not so. Here’s the best of 2023 and what we have to look forward to in 2024

what we loved about '23

dude, we did so much in 2023. it was fire. yeah, literally… #openflame 🔥🔥🔥

EVENTS! There was the inaugural #yellow2023 event featuring open flame cooking and literal rocket launches down in Florida. Then we held two Saturday Suppers filled with friends and impromptu cooking here in Virginia.

PARTNERSHIPS! our friends, we totally love what you do.

  • pork & poultry. we got even closer with our long-time pork and poultry supplier Longstone Farm this year, attending many of their Sunday Suppers and featuring their ridiculously rad Chorizo and Apple Fennel sausages at Yellow 2023.
  • wagyu beef. we also made new friends at Ovoka Farm and featured their Wagyu beef at all of our events. With Ovoka’s wagyu bavette steak in tow, 2023 was the Year of the Chimichurri
  • collage art. probably the best surprise of Yellow 2023 was this lady. Gigi is a wicked talented independent collage artist. We commissioned her to do a piece representing Yellow 2023 and it turned into a full on collage workshop. She’s does comish, weddings, workshops, wine bottles – literally everything. And her creativity is glorious. Check her out –> @gigiripps on Insta

SUBSTACK! because, you need other art forms. I finished my book and started a Substack. Not in that order. The Substack has not been wildly successful but there is a small writing community there that I appreciate. Imbued with the alchemical powers of absinthe and good champagne, so far, I have used it to pitch a videogame concept and showcase my collage art

…finally, we got some new logos. because stickers.

the best recipe recap

what we loved to love from 2023

what we're excited for in '24

AFFILIATES! only things we really love.

  • glassware. you all know I fucking love tall stems. Enter Amehla Co. Get ready to see these beauties featured in my cocktail recipes, of which there will be a lot more in ’24. And if you like them for yourself, use this link to purchase. My favorite so far are the honeycomb hive whiskey glasses

COCKTAIL RECIPES! such as…

  • Pink Velvet Cake 
  • The Neon Demon
  • The Ginger Fox
  • Tequila Wiretap
  • Summer in Madrid

Where else you *might* see OneandahalfSlices / Merigold this year…

  • at an (online) art gallery ??!!
  • twitch ?? (whatttt)
  • at Yellow 2024…

…finally, here’s a playlist. because good music, like good food, is meant to be shared ✨ hit play, let’s goooo

our skies are getting clearer // these days are getting weirder

Categories
Local Omni

Rabbit Cassoulet

OneandahalfSlices food blog recipes One and a half Slices Virginia eat local

Rabbit Cassoulet

rabbit chicken cassoulet recipe simple one pot one and a half slices

**Disclaimer: do not be intimidated by the rabbit. You can also make this dish with a rotisserie chicken if locally sourcing and roasting a whole rabbit isn’t in your game plan for the week. Traditional cassoulet also frequently uses sausage. 

Here we are with Protein #2 in our Protein Trio and it’s a bit of a non-standard one. (If you missed Protein #1, I highly recommend you check out the hot honey chicken post). We don’t often cook rabbit but… we totally should! It is more delicate than chicken with more flavor, but still not too gamey.  Here in the area, Whiffletree Farm frequently has whole rabbits but this particular rabbit we got pre-cooked at Sumac. I do adore rabbit cassoulet and I adore Sumac, so when I saw it on the menu I had to order it as one of our beautiful, locally-sourced small plates for lunch that day. Yet when Chef Dan came marching out to our little picnic bench in the sun ready to delivery the rabbit cassoulet, he came with an entire rabbit! The menu was not clear… I now understood the price tag on the dish. Obviously, we were stuffed having just finished a meal thinking this was the final course, so we wrapped up the rabbit, roasted delicately over open flame, and picked it apart the following day for this Sunday cassoulet.

Now let’s talk about cassoulet. It is one of those traditional French dishes that Americans like to try to make bougie. We serve it up in our Michelin starred restaurants with a unique protein like rabbit not understanding that a cassoulet is nothing more than a bean soup featuring whatever protein you can get your hands on. It can stew all day or come together quite quickly. Nevertheless, cassoulets are hearty and Fall-ish, and I am thrilled to have this one on my table. 

what you need

4 cups dried kidney beans, soaked overnight

3 strips of thick bacon

2 large shallots, minced

5 cloves garlic, minced 

3 cups Swiss chard, cut into thin strips

1/2 cup white wine

1 teaspoon Dijon mustard

6 cups vegetable broth 

2 cups roasted rabbit or chicken, shredded (*you can also use a local sausage in a cassoulet)

1/2 cup good parmesan cheese 

Dried oregano, thyme, salt, and crushed red pepper

how to make it

Prepare the beans. Rinse the raw kidney beans until water runs clear. Place 1 minced shallot and 2 cloves of minced garlic in a pan and sauté over medium heat until fragrant. Add the beans, oregano, thyme, crushed red peppers, and salt to taste, and stir. Add five cups of vegetable broth, cover, and simmer until the beans are tender al dente (still holding their form well). This should take ~90 minutes but it can take up to three hours depending on how long the beans soaked and the nature of the simmer. Stir them once every 30 minutes and check the liquid levels. You may need to add more water as the beans cook. 

When the beans are finished and the rabbit or chicken is roasted, you are ready to assemble your cassoulet. 

Prepare the cassoulet. Heat a Dutch oven or large cast iron skillet on the stove over medium heat. Chip up the bacon and cook it directly in the pan until almost cooked through. Then add the minced shallot, minced garlic, and more crushed red peppers into the fat from the bacon, stirring continually for 1-2 minutes. 

Add the substance to the cassoulet. Deglaze the pan with the half cup of white wine. Then add the Dijon mustard, four cups of the cooked beans with a little of their juices, and the cup of vegetable broth. Sprinkle with dried herbs and salt, and bring to a steady simmer. Simmer for approximately 10 minutes, then add the shredded rabbit and Swiss chard. Simmer for 5-7 minutes more. Remove from heat when there are still some juices left in the bottom and the chard is fully wilted.   

Serve. Taste for salt and seasoning. Remove from heat. Sprinkle with parmesan cheese. Serve over brown rice or barley, or with a few slices of thick, crispy bread. 

More Fall-ish Stews

Moroccan Tagine

I have been SO excited to release this post!!! Why? Because this is your new weeknight dinner. It will impress your family, fill your stomach, warm your heart, and make your house smell like North African spices. I started making tagine years ago when I first moved to DC and came across a tagine in World Market. I was instantly and aesthetically intrigued, and purchased the thing on the spot not having a clue what I would do with it. Well… figured that one out. A tagine is the OG slow cooker.  And whatever you put inside – lamb, chicken, chickpeas, rabbit, potatoes – you will taste the spicy exoticism. If you don’t have a tagine, no worries. You can make it in a Dutch oven, stovetop or, yes, in a slow cooker. And before you think this is just chicken slow roasted in tomato sauce… keep reading…

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oneandahalfslices tomato soup recipe summer

Tomato Soup

Everyone needs a good, solid, simple tomato soup recipe because, let’s face it, if you’re past the age of 5, Campbell’s just doesn’t cut it. I don’t claim that this will be the best tomato soup you’ve ever tasted, but it is very straightforward and easy to whip up during the summer months when there is an excess of tomats. So get your grilled cheese ready (recipe to follow), turn on the oven, and slice up your beautiful reds. 🍅

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stew soup recipe fall One and a Half Slices lemon chickpea vegan dish

Lemon Chickpea Stew

Welcoming Fall in vegan/vegetarian style, the theme of this October is lentils and other legumes. The chickpea is a protein-packed, fiber saturated, hearty meal staple. This soup recipe boasts a super unique flavor comprised of lemon zest, really good olive oil, red chili flakes, and the lowly potato. Just one more example of how fresh, local, in-season produce carries all the flavor you’ll ever need. This stew is filling yet humble. It is bold; it isn’t fancy. It doesn’t require an exotic cocktail pairing… it’s just a simple stew for a simple weeknight to remind you to be thankful for a warm stomach, an engaged palette, and a full plate … (or bowl, in this instance).

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vegetable soup recipe simple weeknight one and a half slices

Vegetable Soup

We decided to throw together a soup with… whatever was left in the fridge. With this recipe, literally anything goes. Whatever you’ve got in the fridge. Whatever is left over. It can be vegan/vegetarian or use leftover meat. It can be super starchy and hearty, or lighter and more vegetable-forward. In any form, it is simple, warming, and humble – a subtle reminder that we are fortunate to be able to indulge in anything more than this on a regular basis. This was how people cooked 200 years ago in America… in Italy, in France, in Morocco. Peasant food. Make-it-through-the-winter food. I am just as appreciative for dishes like these (and beef stew, and homemade beans, and tagine) as I am for Pot Roast and Pavlova. Also, if anyone else spent their childhood at Medieval Times, this is totally the soup they serve!

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White Bean Chorizo Soup

As we enter into the longest winter months with January barely having come to a close, it seems like it will never be warm again. These are the months for soups, stews, and roasts; hearty and cozy. This is one such soup. It is creamy (without any cream) and I hereby dub it my Winter Soup, topped with spicy chorizo, salty pepitas, and a dash of oregano.

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chili soup stew recipe oneandahalfslices

Indispensable Chili

Every year I make a New Year’s resolution and 2017 was the year of the cacao nib. While I appreciate a good office-party chili cookoff as much as the next, to me, chili is one of those sacred things that just should not be fucked with. Don’t try to make it fancy. Just make it good. So, here, basic, indispensable, chili.

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Categories
Local

Finding First Principles

OneandahalfSlices food blog recipes One and a half Slices Virginia eat local

Finding First Principles

a novel, feat. summer collage art
one and a half slices oneandahalfslices art collage experience

the autobiography

tableofcontents

forward – written by the author (ironically enough, the novel is written by the same author). 

chapter 1 – Quitting

chapter 2 – Burgs

chapter 3 – Simplicity

chapter 4 – Application

chapter 5 – Dessert

afterward – also written by the author.

forward

#morecreativethancorporate

“Once you see the boundaries of your environment, they are no longer the boundaries of your environment.” – Marshall McLuhan

The recipe is at the end. It’s simple. And it’s dessert

The post… well, the post is more difficult to explain. I guess it’s about simplicity

Yeah. It’s about simplicity. 

Even though it’s about simplicity, I’m going to throw a lot out there and leave the synthesis to you.

(nobody asked for this)

Stay with me… you’ll really want to make it to dessert.

chapter1.Quitting

Some of you have been polite enough to journey with me for the last two years (year 1 recap | year 2 recap). Thank you. It’s been a ride. And 2023 is turning out to be wild (#yellow2023 –> Saturday Suppers, forthcoming | #iykyk).

Lately, I’ve been wondering,

“how did we learn it, that talent for insatiability?” – Margaret Atwood

How did we learn to always want more, to achieve, to accomplish? How did our minds become capitalists within our own bodies such that our meals have to get bigger and every moment has to be profitable? How did we become so driven to monetize our hobbies to the point of requirement?  

And lately, I’ve been thinking that I don’t want to be on a path. I want to be on a journey. 

So I quit my job.

I quit my job so that I could pursue growth instead of progress. Read that again.

chapter2.Burgs

“it’s just we get so messy, it’s not that we are doing lots of wrong things
Our mind is so messy
We don’t keep it simple
And we end up making the life that we are living, so in-ordinarily complicated
Completely unnecessarily, and it’s such a shame to end up feeling, in a real muddle
When actually, you ought to be having the time of your lives

When you came here
You came here with a sense of awe and wonder, dying to just see what it’s about
You know, it’s like, what would it be like?
To be down there?
To be part of it?
And you came here with a sense of wonder
And somehow the wonder of it wasn’t enough
And we stopped wondering and started to wonder about ourselves
And in your wondering about yourself
You forgot what you came here for, what you came to be a part of.”

Burgs

chapter3.Simplicity

You all know that I am fond of First Principles thinking.

“In philosophy and science, a first principle is a basic proposition or assumption that cannot be deduced from any other proposition or assumption.” – Wikipedia

You all know that I like solving problems in the style of Enrico Fermi, e.g., How many piano tuners are there in the city of Chicago? 

“In physics or engineering education, a Fermi problem is an estimation technique designed to teach dimensional analysis or approximation of extreme scientific calculations… The estimation technique is named after physicist Enrico Fermi as he was known for his ability to make good approximate calculations with little or no actual data. Fermi problems typically involve making justified guesses about quantities and their variance or lower and upper bounds.

– Wikipedia 

We all know that good Machine Learning (ML) and good simulation are predicated on accurate dimensionality reduction – the ability to condense complex data into fewer dimensions for computation while still retaining the data’s most important properties. 

You all know that the whole reason I did a PhD in agent-based modeling and simulation is because the mental gymnastics of distilling collective human behavior into a computational model fascinates me (dimensionality reduction and parametrization at its finest). 

Some of you know that the dissertation I wanted to write was on the discovery and evidencing of certain so-called “Universals,” e.g., fractal geometry, the golden ratio, or the presence of negation or incrementation in language. The particular Universal in which I took interest and aspired to propose to the world of academia was a growth and decay function that could be fit to many things, inclusive of birth and death of individual organisms, evolution and extinction of collective species, and the rise and fall of civilizations (the first ABM I ever coded was a rise and fall of civilizations model). As a budding PhD student, I drafted a paper and submitted it to Nature. It was obviously never published. My professors told me this pursuit was a life’s work, not a dissertation, and a topic so new that it would be difficult to corroborate with extant scholarship. This did not satisfy me as a valid reason not to study something… simply because it had never been studied before. Nevertheless, the professors assured me I would not graduate anytime soon should I choose to pursue such an innovative and, as such, easily discredited topic. So I wrote my dissertation on the modeling and simulation of forced migration patterns resulting from global conflict events like the civil war in Syria.

It was a fine dissertation. Not at all interesting. 

So what do First Principles, Fermi problems, dimensionality reduction, machine learning, and quitting my job all have in common? 

Simplicity. 

The art and nuance of taking the incredible complexity of life (of science, emotion, human interaction, ecology, physiology – “the tragic miracle of consciousness” as Steinbeck would call it) and making it simple.

Digestible. Interpretable. Transmissible. Tractable. Repeatable. Intuitive. Balanced. Consistent. 

Reducing its dimensionality.

chapter4.Application

“I don’t want to be on a path. I want to be on a journey.”

“I quit my job so I could pursue growth, not progress.”   

What do these statements really mean?

I don’t want to be on a path that leads to somewhere. I want to be on a journey to discover all the places I could go. 

I don’t want to make progress towards a goal. I want to grow as a person to discover what my goals could be. 

Most of us were there in college – that place of exploration, mostly because we had yet to figure out what else we would do. Or could do. And then we graduated and had to make money, we found jobs, advanced studies for some of us, and then we found “career paths.” And we settled into them. Manager, Director, Vice President, Senior Vice President, Executive. 

And somewhere in following the path through the woods, we forgot how to explore the forest. We forgot about alternate paths, we forgot about making paths (forgot about our machetes and our minds). We forgot about the beautiful nights we spent with friends camping in a clearing with no paths leading to it – just the random place where a group of college kids decided to pitch their tents for the evening and drink beer. 

“…when actually, you ought to be having the time of your lives.” – Burgs 

So how does one go from being on a path to being on a journey? How does one pursue growth as opposed to progress? 

I am not entirely sure but I’ve got some leads. It is definitely difficult to break the habit of progress in the mind; carefree is a difficult art to master. Some of you may have seen my themes from last summer in the Balkans:

“the things we find when we aren’t looking forward, but around…”  

“not moving until you feel where you are truly supposed to be next”

Both of these things in the spirit of journey over path. This year, I’ve spent some time redefining my relationship with silence. And I’ve spent some time re-acquainting myself with stillness. Halfway through the year, here is what I see…

The leads:

  • Be bored. My mom used to tell me when I was a kid that it was good to be bored. The eight-year-old me did not believe her. The 33-year-old me certainly does. Recently, while reading about peoples’ childhoods, I read that “the immersion in boredom is a universal in the biographies of exceptional people.” Not only was I thrilled that it was noted as a “universal” (smile) but I quickly realized precisely how difficult it is to be bored as an older person (#adulting). With kids, jobs, gyms, partners, and extracurriculars, there isn’t any time to be bored. When the room is silent, we put on music or TV. When we’ve got a drive, we make a phone call. Where there is empty space, we fill it. Oh no, being bored was going to require much more than carving out three hours on a weekend afternoon as “time to be bored.” And yet becoming bored I quickly began to view as integral to my journey back to curiosity. By letting the mind first rest, idle, then wander, it would have the requisite space to become inspired, curious, and creative.
  • Get simple.

“it’s just we get so messy, it’s not that we are doing lots of wrong things
Our mind is so messy
We don’t keep it simple
And we end up making the life that we are living, so in-ordinarily complicated.”

Burgs

What do you need (like, really need)? What do you enjoy? Be honest. Really honest. It’s probably things like: 1) to move your body, 2) to physically touch someone you love, 3) to eat nourishing, whole foods for lunch, 4) to drink more water, 5) to stretch, 6) to laugh, 7) to learn something really interesting, 8) to walk instead of drive, 9) sunshine, 10) a slight change of context. 

I heard someone say something interesting the other day. To paraphrase: if a plant doesn’t grow, doesn’t blossom or bloom, we don’t blame the plant. We check its environment. We check the soil; does it have nutrients and water? We check the placement; does it have sunlight? Perhaps we should all check our environments. Change it. More sunlight, more walks, more water. More music, more silence, less supposed to

  • Allow yourself to do without purpose. Yep, I’ve been in an art phase this year. It started with painting and then the interest migrated to collage art thanks to a beautiful and super talented friend of mine (<– srsly check her out, @gigiripps) All this from a wholly un-artistic person. I cook. I write. I do not paint or draw or… crochet. Anyway.

What I am learning from art and taking from art is simple: for someone whose every action serves an explicit purpose in life, big or small, taking action without explicit purpose is cathartic, freeing, and integral to what I am now calling the Ecology of the Soul (essay forthcoming).

In example, every job I have accepted in my life has been with the purpose of progressing down my career path. I play videogames with the purpose of finishing the game, adding games played and books read like trophies to my physical and virtual living room shelves. I take classes to learn, exercise to stay healthy, cook to ensure proper nutrition – even watching TV, which I rarely do, with purpose and intentionality to consume a specific thing (this, I would argue, is a good thing).

But what I never do… is do something… without purpose. Until painting. The day I put brush to canvas without confidence that I could paint, without an idea of what I would paint, and without expectation that it be something, was an important day. I thought it would not last more than a couple of hours before it faded quietly from my life, the memory relegated to a forgotten Thursday afternoon one day at home when I was sad. Since that Thursday afternoon, the creativity, joy, curiosity, and focus that have poured out of me onto canvas through acrylic paint, oil paint, and shit I cut out of magazines, has managed to rupture my static in a way that my year deeply required.

This un-artistic girl is now building an art studio in her basement.

Summer Art

  • Open the aperture without committing time and energy. How to explore while still staying simple. How to let everything in without quickly becoming overcommitted, overwhelmed, overextended with invitations, requests, opportunities. Allow things to come and go. Don’t chase people; don’t chase opportunities. Don’t chase. Don’t follow. Be. Open up, let the world come to you, and let it flow through you without grabbing and holding on to any one thing. Be deliberate with your action and with your time. But spend time. Spend time on conversation. Spend time with people. Spend time with new ideas. Spend time in the present without lamenting the past or worrying about the future. Spend time, some times, without purpose.

“If it costs you your peace, it’s too expensive.” – Paolo Coelho

In closing,

How does this apply to food? (because that’s what OneandaHalfSlices does)

Complexity in terms of food is synonymous with “processed.” Lots of flavors, lots of ingredients, lots of preservatives and chemicals to enrich it, to make it last longer, to make it taste better.

You also pay for that processing. With dollars. The more a food is processed (say, from wheat, to grain, to flour, to cracker, to cookie or cereal or bar), the higher the price. The steps to create it are more complex. The ingredient list is more complex. That complexity is what you are paying for at the checkout line. In addition to whatever Organic, USDA approved, shenanigans of a seal or logo some third-party organization has slapped on the box. 

Keep it simple. 

Eat real, whole foods – meat, fish, nuts, grains, seeds, legumes, fruits, vegetables, and things that are naturally sweet (honey, maple syrup, dates).

How does this apply to lifestyle and experience? (because that’s what Merigold does)

You only need a few things. (#measurelesslivemore). These are the First Principles of my life. Find yours.

  • Movement – start with Steph Rose at Phase6.
  • Hydration – two to three liters a day.
  • Nutrition, #eatfoodnottoomuchmostlyplants and nothing that comes in a package (Michael Pollan)
  • Rest, #measurelesslivemore 
  • Balance, #equalpartsdisciplineandindulgence
  • Consistencyto treat oneself with equal parts discipline and indulgence, and to do so consistently. Do it every day.

And I’ll add one more… Community. You can find it in places like #yellow2023, our Saturday Suppers in Arlington, Longstone Farm’s Sunday Suppers, Oktoberfests done right, or right here on OneandahalfSlices. Diversity of thought, of heart, of the collective. We hope to see you around this Fall. 

Follow.

Subscribe.

Reach out below or hit me up on the Substack at the bottom of this post.

“The chance to be part of this happens briefly
The invitation is not to show how inventive and imaginative you are
But how much you can notice what you’re already part of
And appreciate it and share it
And care about those that are around who count for their welfare
While you are looking out for your own, that’s it
And then you’ll get to the end of it, having had an awesome time
Knowing that that is something you’d recommend to others”

Burgs 

chapter5.Dessert

I promised you a recipe. So here it is. A recipe in the spirit of simplicity (oh, also, in that same vein, try my little lemon cake). This dessert is simple. It is exactly the kind of dessert we should be eating. I could eat it every day. And don’t forget to sprinkle your lemonade. 

what you need

6 pitted medjool dates, cut in half

2 tablespoons nut butter of choice (mine is almond)

2 strawberries

(optional) 1 tablespoon cacao nibs

how to make it 

halve your dates.

spread nut butter inside each half.

top with a small strawberry slice and 1-2 nibs.

enjoy deliberately. 

afterward

“Do not eat. Taste. Savor. Relish. Be mindful. But do not eat.” – Ralph Fiennes, The Menu

“I am a student. And then I become the megaphone.” – Jane Fonda

Announcement: with this post, I have launched the Merigold Substack entitled Unrequited Philosophy. The more literarily-inclined and curious are encouraged to subscribe below.

Categories
Local

Salt

one and a half slices local simple recipes food

SALT

“I have two lovers in life that I have never slept with. The city of Paris and potatoes.”

– Francis Mallmann

Argentinian food is unique in a very specific way. If you live in Argentina and you go to a Chinese restaurant, or a Mexican restaurant, or a Japanese restaurant, the food will still find a way to taste distinctly Argentinian. So what does Argentinian food taste like?, you ask.

I’ll tell you. Or, at least, I’ll try.

Perfectly salty. And not much else. One thing is for certain: it is virtually impossible to replicate in the States.

Argentinians don’t use many condiments except for ketchup on McDonald’s french fries and chimichurri on special occasions (ketchup doesn’t go on regular french fries… the condiment for regular french fries is a scrambled egg, and no, I am not kidding). Nothing is spicy, even if you order it spicy. You can’t get a side of black beans and rice anywhere. It’s not Latin America – it might as well be Europe. People cook more with lard than with butter, the meat is spectacular, the wine is heavy, and the primary culinary ornamentation is salt.

I should back up a bit…

I heard once that people are whole little worlds – little kaleidoscopes; equal parts fiction and experience.

So many faces and facets to the prisms that people become at 20… at 30… at 40… at 50. Writer, musician, chef, thinker, theologian, gamer, surfer, professional, lover, sister, misanthrope, creative, thalassophyle, a fundamentally sentimental human… all in one small body, all from one diligent mind, distilled riotously within the human heart from vapors of the human experience.

When I was about 17, I would sleep until noon – sometimes longer. I was in college studying linguistics, staying up late playing the keyboard (with headphones), dancing tango, and drinking Argentinian wine. I spent considerable time in Argentina in a large house architected by a very special mind that had wood floors and pink Italian marble bathrooms. What woke me every morning was the lilting sound of a violin, played haphazardly over morning coffee, wafting up the spiral staircase to my bedroom along with the smell of espresso and fresh criollitos.

The sound was my brother-in-law – Argentinian musician-turned-heart-surgeon – practicing Por Una Cabeza with my sister accompanying him on the piano as she accompanied him in life. La Cumparsita and El Choclo would follow, but not before I dragged myself out of bed, poured myself a cup of coffee, and picked up the violin that I played under duress in those years. As my brother-in-law explained, there could only be so many pianists in an orchestra, and there were already two in my extended family when I arrived on the scene, a seasoned teenager waiting to fling herself full tilt into the Argentinian world of boliches and tango music.

We would play all morning as a family. Triplet boys, age 8; a pianist, a violinist, and a cellist. My sister, a pianist. My brother-in-law, a violinist. And me, whatever I needed to be that day. Criollitos, medialunas, and coffee until 11 when we would all part ways for our respective days.

I had the rarified privilege of experiencing many facets of Argentinian life in my first twenty years – from the symphony to the bus system. I was looking for myself in foreign places and, in the process, building an unmatched repertoire of personal experience. Not much compares to those chaotic moments spent with a violin in my hand or a piano beneath my fingers, and the experience of connection, flavor, and culture that filled that house along with the music.

Argentinian asado – assorted meat grilled diligently for hours over open flame – is unmatched both in flavor and in experience. My brother-in-law Nestor makes the best parrillada I have ever tasted. He cooks it slowly and salts it heavily, and serves it with plenty of empanadas. I began this New Year – 2023 – at Nestor’s house grilling meat, playing the world’s most elegant piano (a 1959 Steinway baby grand), and drinking Achaval Ferrer’s Quimera, inundated in gratitude for every moment of my childhood and every ounce of experience he shared with my very young and impressionable mind.

The taste of empanadas, parrillada, and red wine came to flavor my adolescence, calibrating my tastes – both for food and experience – for something deeper.

The something deeper was comprised of sound, flavor, place, and an inescapable depth of being. The curation of these components into a prismatic interpretation of how to spend an evening is what I am after in 2023 with both Merigold and OneandahalfSlices. For me, it all started with people. People immersed in sound, flavor, culture, and place drives connection. It is a formidable thing, a strong thing, a simple thing. This experiential living is not the type of thing that can be perfectly curated. It is organic, not contrived; fresh, not canned; and served a little sloppy, not manicured and tweezed onto a plate.

It’s an agent-based model.

(stick with me…)

Agent-Based Model. A stochastic computer simulation comprised of autonomous agents used to study the presence, emergence, and evolution of complex social phenomena.

The beauty (artistry / elegance) in an agent-based model is that neither behavior nor interaction is prescribed. A successful simulation provides the environment for interaction to emerge organically without explicit logic or rules to specify outcomes.  

When you are designing an ABM (something I did routinely during the three years of earning my PhD) you are designing an environment, not coding an outcome. You’re building a world or a scene… in a place, with flavors and sounds and things you feel. It’s sensory, it’s visceral, and it is much more fun in the real world than in the world of computation. 

In 2023, Merigold and OneandahalfSlices together are going to make more empanadas. We’re going to measure less and live a little bit more. We’re going to be fundamentally more creative than corporate. We’re going to travel, be curious, and think deeply about the world and the people in it. Invite-only but every possible perspective welcome. I, for one, am looking forward to the year – the flavors, the music, the salt, the ocean waves crashing, and the company.

So what does Argentinian food taste like? I’m not sure how to describe it other than to say, to me, it tastes like experience. It tastes like my childhood, like my family, like music, and like deep connection to the world.

It is the dish OneandhalfSlices would most like to serve to its patrons and followers this year.

#yellow2023

#openflamecooking

#measurelesslivemore

#morecreativethancorporate

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Local Sweet

Happy Christmas 2022

OneandahalfSlices food blog recipes One and a half Slices Virginia eat local

Happy Christmas 2022

and a Rice Krispie Treat with #holidayvibes

If you worked for me, with me, or with Merigold Analytics in 2022, chances are you got one of these in early December. These little boxes are filled with the stuff dreams are made of – stickers, marshmallows, and Oreo cookies. This Christmas season, OneandahalfSlices made layered rice krispies stuffed with Oreo, Biscoff, Graham, candy cane, and many, many, tiny marshmallows. We celebrated Christmas this year bouncing between Arlington, Virginia, Georgetown, DC, and Melbourne, FL. We cheersed at the Four Seasons and set to work tying yellow ribbon around tiny take-out boxes. However you choose to be festive this year, I hope it includes a OneandahalfSlices recipe or two. Here are a few words of wisdom and 2022 in review in case you need suggestions.

Favs of the year (that got made over and over and over):

chimi (for steak or fish)

borek (for brunch)

paper plane (for libation)

crab avocado toast (for brunch)

signature salad (for weeknight)

tira (for special occasion)

katsu ramen (for the baby love)

fettuccine (for Sunday)

madeleines (for anytime)

I’d give you guys the recipe for Rice Krispie treats but it’s so stupid easy it hardly warrants a post. Melt 3 tablespoons of salted butter with most of one bag of mini marshmallows. Stir it constantly and once it bubbles, add six cups of rice krispie cereal along with the remaining marshmallows, mix, and spoon into a 9×13 pan. Let cool.

Eat the whole pan at once. 

I made variations of the theme of rice krispie treats this year for every customer demo, every large engineering meeting, and, yes, the OneandahalfSlices Christmas presents. The message for this holiday seasons is simple:

never bake without libation

love on your analysts and engineers 

measure less and live more

whatever you do, love your day

See you all next year. 

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Local

Oktoberfest

OneandahalfSlices food blog recipes One and a half Slices Virginia eat local

Oktoberfest

Given that it is both the month and the season for Oktoberfesting (also, #spookyseason), I wanted to ask you all what comes to mind when you think of Oktoberfest? Brats with mustard, pretzels with mustard, beer? A lot of beer? A busy pedestrian street populated with food stalls, face painters, and breweries. Waiters and waitresses with braided hair and blue plaid outfits. We all love this season. The quintessential autumn.

🌭🥨🍺

Let me paint a different picture for you. The sky is bluer than ocean water and the trees are all on fire, which means the hillsides are as well. Instead of standing on a street corner, you’re standing in a grassy field punctuated with rune-like stones next to an open air kitchen. A fire pit buried into the ground has been burning for 36 hours where a whole pig, bison steaks, fresh mushrooms, and honeynut squash are roasting. The pig was raised 50 miles from where you’re eating your slow-cooked pork and apples. Same with the bison. The squash and apples are growing 15 miles away. The mushrooms were foraged on the hillsides that form your backdrop. Local brew, cider, and cream are served readily but no one is drunk. This is a different kind of meal, a different group of people, and a fairly ordinary day in spite of its tremendous natural beauty.

☀️🌳🍂

These are people who like to walk. People who don’t mind sweating in sunshine. People who eat when they’re hungry as opposed to at breakfast, lunch, and dinnertime. People who care where their food comes from, what that means for their bodies, and what that means for our world. (But yes, there is still someone dressed like a sexy cat because, after all, it is the 21st century and it is Halloween). I’m looking at the t-shirts. Pen Druid. Sumac. Potomac Vegetable Farms. And my own, Long Stone Farm. All purveyors of #localmeat and #localproduce.

There are four things on the menu, plus some beer, cider, and fresh ice cream. It isn’t elaborate. And as I watch the man with the PVF t-shirt chop wood to stoke the fire and the sun sink a little lower towards the mountains, I can’t help thinking that it doesn’t need to be. It’s okay that this moves more slowly. It’s okay that there are fewer options. It’s okay that the world of consumption isn’t at our fingertips. On a day like today, why would you need it to be?

Yeah, I’m going to go to work on Monday; brush my hair, put on my makeup, put on my suit, and hit the office. But I keep thinking that this is the right kind of Oktoberfest. Not the town center equivalent. This is much more authentic. Ironically, it is less. There is less. I’m sitting on the grass because there are not enough tables. There are only four things on the menu. But somehow, this seems like more. And I wonder, why is a simple, subtle day the most unique day I’ve spent all week? What if we didn’t need more, but less, to make something special?

So you’ve all got to be wondering… what did I eat? Slow-cooked Autumn Olive pork and apples (my recipe forthcoming this fall), and charred mushrooms with fresh ricotta and grilled bread by Sumac. Honey hopped blonde ale by Pen Druid. And ice cream that tasted like the two best pies at the Thanksgiving table (fig with streusel and pumpkin pie… thanks Happy Ice Cream for the world’s best waffle cones).

Beyond what I ate, what is my point? My point is that between Sumac and Pen Druid, you’ve got a metric fuck ton of philosophy and passion for what they do. Local meat, local produce, local cooking, sustainable farming. They collectively used this philosophy and passion to curate the perfect, unique, heart-and-mind-filling day (okay, the weather helped).

What we should take from all this, beyond just a fantastic Saturday, is the concept of this being life, not a special celebrated day in mid to late October named Oktoberfest. What if we cooked our own food, ate simply, didn’t get drunk at parties, invited our neighbors, spent time outside even when hot or cold, met one another, talked to one another, and walked two miles to the other side of town? What if we walked those two miles to the other side of our proverbial mindspace where another frame of reference lives? What would we find there?

Open the aperture. Cook. Taste. Connect.

#measurelesslivemore

Happy Oktoberfesting OneandahalfSlicers.

You’re on the journey.

🎃👻🦇

P.S. In case you need a spooky cocktail or a not-so-spooky playlist…

More Unrequited Philosophy
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Local

measurelesslivemore

OneandahalfSlices food blog recipes One and a half Slices Virginia eat local

#measurelesslivemore

one and a half slices eat local food recipes

Sumac is a restaurant in an airstream in the middle of a field. And it takes a minute to get your food.

The way we live today, we don’t wait. We don’t stop. We don’t breathe deeply. And we don’t idle. Most of us aren’t in any sort of place we would want to idle anyway. Lately, I’ve been wondering,

“how did we learn it? That talent for insatiability.” – Margaret Atwood. 

(keep going… there’s a playlist for you at the end of this post).

Everyone is running from place to place – especially in Tech. Trust me, I would know. Gym, office, lunch (Sweetgreen or some other expedited version of “healthy”), office, happy hour, home, kids’ soccer practice, takeout, sleep. Most of us are a little overweight, drink too much, savor too little. Our FitBits and Apple Watches count our steps and send us little firework emojis when we hit 10,000. We have meditation apps, calorie counting apps, water intake apps, apps for our menstrual cycles, apps for music to work to, sleep to, exercise to. We measure everything – so we can reduce calories, increase water, increase steps, reduce stress. Fucking sleep. There is actually a company whose slogan is “hack your metabolism.” So I ask again… where did we learn it? This talent for insatiability. This quest for ‘more.’

Everyone asks me what diet plan I use. Keto? Whole 30? Intermittent Fasting? 80/20? Everyone asks me what workout routine I follow. Cycling? Lifting? Cardio-centric? The truth is, there is no diet (nor will there ever be) and there is no routine. There is, however, a philosophy

The philosophy is pretty simple. And you’ve found bits and pieces of it sprinkled across this blog before.

It goes something like:

  1. Movement – start with Steph Rose at Phase6.
  2. Hydration – two to three liters a day.
  3. Nutrition, #eatfoodnottoomuchmostlyplants and nothing that comes in a package (Michael Pollan)
  4. Rest, #measurelesslivemore (#mllm)
  5. Balance, #equalpartsdisciplineandindulgence 
  6. Consistency – do it every day. 

This is #oneandahalfslices 

Everyone is looking for something that works – something that will make them lose weight, live longer, sleep sounder, be happier… 

The diet that works and the changes that matter aren’t difficult. You don’t need a nutritionist, a therapist, or a personal trainer. You need this post, your own diligent mind, your own beautiful heart, and ecosystem of supportive, motivated, divergent thinking humans to spark your curiosity in a million different directions. 

For a time, it has bothered me how much we think we “need.” We need a drink because we’re stressed, a coffee because we’re tired, lunch because it’s lunchtime, a vacation because we’re overworked. Oral fixation. Immediate gratification. Lately I’ve been centering around this concept. And it is remarkable how little we do, in fact, need, especially compared to what we consume. 

“Freedom (n.): To ask nothing. To expect nothing. To depend on nothing.” – Ayn Rand

My personal experience and observation is that when we live life unchecked, working as hard as we’re working, going as fast as we’re moving, we end up sprinting down a path of consumption, production, progress, and more. More of what? And why? To save? To spend? This place of progress is not always a place of growth if there is no center of gravity, sense of deliberate self, and genuine connection at the core.   

“People want nothing but mirrors around them. To reflect them while they’re reflecting too … Reflections of reflections and echoes of echoes. No beginning and no end. No center and no purpose.” ― Ayn Rand

This is a mantra of the coming season. To require less. Smaller coffees, less frequent meals, maybe more steps and maybe fewer – not counted either way – but taken for the love of walking. 

Remember the One Year Anniversary post? Yes, great recipes. But the season to come holds both recipes and a phase transition. From ‘supposed to’ towards authenticity. We are going to listen more and require less. Measure less and live more. You’ll find writing, exploration, deliberation, and a remarkable joie de vivre. In what we do, what we value, and how we live

“Three things are necessary for the salvation of man: to know what he ought to believe, to know what he ought to desire, and to know what he ought to do.” – St. Thomas Aquinas

The thing is, Sumac has it right. Go slow, be deliberate, do what you love, think of others, inspire, appreciate, adore, #measurelesslivemore

Now, for those who have made it this far, either out of genuine curiosity or just really wanting to get to the music, I’ve got a summer playlist for you. Because peoplehave createdbeautiful things and we should share them.

Music and food are such things.

  1. Summer in New York – Sofi Tukker
  2. Borderline – Tove Styrke
  3. Parachute – Kyndal Inskeep
  4. 1000 Words – 0171
  5. Insomnia – Daya
  6. Magic – Sereda
  7. Provenza – Karol G
  8. Space Ghost Coast to Coast – Glass Animals
  9. Astronaut – Mansionair
  10. 2000 Angels – Ben Khan
  11. On My Knees – Rufus Du Sol
  12. Lebanese Blonde – Thievery Corporation
  13. Se Acabo – Beatnuts feat. Method Man
  14. C.R.E.A.M. – Wu Tang Clan
  15. Falling – Trevor Daniel
  16. Him & I – G Eazy feat. Halsey
  17. Die For Me – Post Malone
  18. Facedown Domino – Mansionair
  19. Dribble – Sycco
  20. Synchronize – Milky Chance
  21. Run – OneRepublic
  22. Feels Right – Biig Piig
  23. You’re Somebody Else – flora cash
  24. Dancing in the Dark – Cannons
  25. Kuliru – Beard of Harmony
  26. Amerimacka – Thievery Corporation
  27. The Sun – Mauve
  28. Face Your Fears – OsMan
  29. Sundara – ODESZA
  30. Sundara Aftermovie

Bonus: Hear the Story of the Russian Cosmonaut

🛰️

#locallysourced

Grain, Meal, Rice

It is no secret that I’m a proponent of local. Local meat, local produce, #getacsa. But what about grains? Can those be local as well? Here you’ll find several mills local to Virginia, Maryland, Pennsylvania, and the Carolinas.

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one and a half slices local simple recipes food

Three Year Anniversary

Three years of flavor, sprinkles, playlists, and exploration! Whoa. It’s been a ride, you guys. You know. You’ve been here. It may seem like things have been quiet of late – but not so. Here’s the best of 2023 and what we have to look forward to in 2024…

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one and a half slices birthday present cutting board empanada

What are you cooking today?

If you have never tried to make the OneandahalfSlices Argentinian Empanadas, now might just be the time! This weekend we whipped up a batch along with a simple shredded carrot, hard boiled egg, and golden raisin salad. We stayed hydrated with Yerba Mate and a variety of Fernet Branca-based cocktails.

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Sumac

If you’re a Northern Virginia resident and looking for your next day trip out to the Virginia countryside, keep reading… There are two places in particular in Northern Virginia that live into the L O C A L theme extraordinarily well – one of those two is featured here today. The purveyors of Sumac, Northern Virginia’s newest local food pop-up kitchen in Sperryville, VA, are as down to earth as the stone fruits and cherries they are serving up this summer. Sumac (follow their Insta) was born from a love of local cooking.

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One and a half Slices october oktoberfest fall vibes

Oktoberfest

October has always been my favorite month (for cooking, for being). Let me tell you why.

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Cocktail Local

Sprinkled Lemonade

OneandahalfSlices food blog recipes One and a half Slices Virginia eat local

Sprinkled Lemonade!

and other announcements…

oneandahalfslices sprinkles lemonade summer

“if it costs you your peace, it’s too expensive”

paolo coehlo

what you need

4″ chunk of fresh, juicy watermelon

1-2 strawberries

1 oz lemon juice

2 tablespoons sugar

2 oz vodka

2 oz water

(optional) sprinkles

**but, really, when are sprinkles ever optional?

🍉🍓🍉

how to make it

Muddle the watermelon, strawberries, lemon juice, and sugar together in a cocktail shaker. 

Add the vodka and water. Shake vigorously with ice until frothy. 

Rim a coup or cocktail glass with lemon juice and dip into sprinkles of choice. Strain the cocktail into the glass and top with a paper thin strawberry slice. 

Tips! Use other fruit (like raspberries). Let the melon, berries, vodka, lemon juice, and sugar soak for 20 minutes before making the cocktail for stronger flavors. Make it frozen by blending frozen watermelon chunks with all ingredients and adding water and/or plant-based milk as desired.  

There are some big things “happening at OneandahalfSlices this year. I know, I know… I’ve been quiet. I’ve been absent. I’ve been exploring. More than just The Balkans, it turns out.

I’ve been going through a pink phase (well, it’s really more of a rose phase, but nevermind). I’ve been going through a sprinkle phase. And I’ve been trying to figure out how to love. my. day. Because in the space between a global pandemic and a PhD, I forgot how.

So I’m planning a transition. A transition out of my full time job, into good vibes – to make space, to get deliberate and slow, to be quiet, to travel, to require less, to live more, to love deeply, to discover without seeking, to find what is around me without looking forward, to relinquish progress to make room for natural energy, curiosity, and strength.

Merigold Analytics and OneandahalfSlices come together in a meaningful way around flavor, health, and authenticity

So stick with us friends, colleagues, vibe seekers, wanderlusts, gamers, thalassophiles, entrepreneurs, and our nation’s youth… we’re about to get vibey. 

🍉☀️🍉

oneandahalfslices sprinkles lemonade summer
oneandahalfslices lemons lemonade summer

wear sunscreen

eat color

recognize the beauty of your body

indulge without overindulging

allow things to come and go

get out of your comfort zone

stretch

hydrate

appreciate

LOVE YOUR DAY

eat food, not too much, mostly plants

introspect

adore

measure less, live more

no bull, all love

“in the kingdom of glass, everything is transparent and there is no place to hide a dark heart.”

#oneandahalfslices

🍉🍋🍉

Endless Summer

“summertime and the livin’s easy.”

– lana del rey

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Local

What are you cooking today?

OneandahalfSlices food blog recipes One and a half Slices Virginia eat local
one and a half slices what recipe are you cooking?
one and a half slices birthday present cutting board empanada

If you have never tried to make the OneandahalfSlices Argentinian Empanadas, now might just be the time! This weekend we whipped up a batch along with a simple shredded carrot, hard boiled egg, and golden raisin salad. We stayed hydrated with Yerba Mate and a variety of Fernet Branca-based cocktails (coming soon!). If you’re still stressing about Valentine’s Day dinner, you could give these empanadas a try along with some homemade Tiramisu. After all, Argentina and Italy share many, many things. 

🥕 What are you cooking today? 🍇

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One Year Anniversary

OneandahalfSlices food blog recipes One and a half Slices Virginia eat local

Happy Anniversay OneandahalfSlices!

The first year of OneandahalfSlices was one of immense learning and creativity. From instrumenting WordPress, to logo design, amateur phone photography, Instagram recipe reels, and posting tempo. As of this writing, there are 76 well-curated recipes – some of them as old as my personal culinary history and some of them new to me in 2021. They include meat-forward and vegan meals alike, a lot of international flavors (Moroccan, Thai, Indian, Japanese, Italian), sweet things, and some staple cocktails.

To celebrate, I’ve got three things for you:

1) I asked my very talented and beautiful niece, owner of Liz Bakes, to make some custom OneandahalfSlices cookies for the occasion! Those cookies, along with the custom cat cookies she made honoring the household cats, are featured below. Find her on Insta and DM her to place an order for custom cookies for virtually any occasion. She’s based in Atlanta but ships nationwide.

2) The Year in Review. Scroll down for the Top 9 recipes (most liked, most re-created, most celebrated) from the first year of OneandahalfSlices!

3) A killer playlist for 2022. Need some new vibes to get creative, focused, vibrant? Got you covered. Just hit shuffle.

Now, onward into 2022. Sneak preview of what is to come… Tiramisu, even more ramen!, essential lasagna, even more chocolate chip cookies!, risotto, and many, many other delicious things.

Happy Cooking!

🥘

Liz Bakes Custom Cookies
The First Year in Review

Sausage Lentil Stew

Flaky Cobbler

Beautiful Berry Pavlova

Perfect French Toast

Perfect Pot Roast

Homemade Granola

Skillet Cornbread

Best Caesar Salad Dressing

Moroccan Chicken Tagine

🥗🍴🍻

Finally some shout-outs to those who have supported and entertained me culinarily this year!

(if you’re a Virginian, you’re going to want to read this)

  1. Longstone Farm (farm) – from your Sunday suppers, to your self-service farm stores, to your delicious, local pork, chicken, and beef, I enjoyed every moment I spent with you in 2021. You’re amazing people with an amazing mission, and an inspirational sense of purpose in our local agricultural community. 
  2. Sumac VA (restaurant) – you’ve cooked some of the tastiest meals I’ve eaten in 2021, 100% locally-sourced, in the midst of the most beautiful scenery in Sperryville, VA. Keep cooking!
  3. Patowmack Farm (restaurant) – you’re the most wonderful date night spot in Virginia, MD, and DC hands down. Elegant, inspired, Michelin-quality, locally-sourced cooking at its finest. 
  4. Spring House Farm (farm) – your farm store in Leesburg is enviable and I made a monthly trip out to you for chicken and beef for the entirety of 2021. To be continued in 2022.
  5. Potomac Vegetable Farm (farm) – thank you for being my local CSA, with ample pick-up locations, vegetable and meat options, and excellent organization. Your produce is something I feel good about eating and cooking year-round. 
  6. Whiffletree Farm (farm) – your local turkey and goose do not disappoint for the holidays and your self-service farm store in Warrenton is accessible and convenient. Your grass-fed beef is also unmatched. 
  7. Organic Butcher of McLean (market) – thank you for always having interesting meats and local products. You were the source of my 2021 boar chops, my experimentations with rabbit, and many other experimental meats in 2021.
  8. Seylou Bakery and Mill in DC (restaurant) – your locally sourced pizza on sourdough is quite honestly the best pizza I’ve ever had in my life. Worth the drive.
  9. The Dabney DC (restaurant) – you’ve become one of my favorite Michelin restaurants downtown with an elegant emphasis on local sourcing and Virginia/Maryland-based cuisine. Spending New Year’s Eve with you was unforgettable.
  10. Caboose Brewery in Vienna, VA – from locally-sourced small plates to Virginia’s best, local beer, there is truly nothing better than a Sunday morning run to your Vienna location or an after work stop-in. Plus, the comfy t-shirts!
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