Daily Archives: February 3, 2011

The Worst Cookie EVER?!?!?


PLEASE drop your ideas in the comment box!

So, I’m a performer.  That’s primarily what I focus my attentions on.  Well, it’s often split between food and theatre.

I need your help / advice with a new piece I’m working on.

I’ll just say that it’s a performance piece I’m working on in a few different stages, and want to do a sketch about an enthusiastic baker presenting the WORST COOKIE EVER.

So, PLEASE, drop your ideas in the comment box!

This morning a friend and I came up with “Snickerdoodles with bologna and black pepper”.  To be played as “well, bacon is so in right now and this blends the savory and sweet”.  Something that might work in a perfect world but is repulsive in reality.

And please remember the actor opposite me has to eat this cookie.  And possibly some unsuspecting audience members, after they’ve eaten several amazing other cookies I’ve brought in.

And to spark a little more… there were those who giggled and/or shuddered at my suggestion of an apple pie with bourbon, bacon and molasses.  And it’s heavenly.


Jacqueline – Your little Dusty Baker.

Super Bowl Chili

Full disclosure – I have no idea who is in the Super Bowl this year.  I rarely ever know who’s playing. I don’t quite understand football.  I mean, I get it, I understand the rules and all.  But huge men running at each other, the purpose to either knock another down, not get knocked down, or catch a ball without getting piled upon?  Maybe it’s the fact that I’m 5′ 2″.  I can hardly see on top of my fridge.  When I’m around big men I suddenly feel like my neck is really thin.  Just saying.

But, I LOVE the Super Bowl!  Why?  Because it’s the one day a year I make Super Bowl Chili.  Literally, I don’t let myself make it any other time.  It’s a recipe I’ve adapted from a friend, and it’s delicious.  Warm, filling, gluten-free and vegetarian-optional.

I don’t have a picture of it, but you know what chili looks like, right?

Go team.


  • 1/2 cup olive oil
  • 2 lbs. sirloin steak, cubed (to make vegetarian, cube 4 packages of tempeh and follow directions as if cooking steak)
  • 6 cloves of garlic, chopped
  • 2 green zucchini, chopped
  • 1 red bell pepper, chopped
  • 1 orange or yellow bell pepper, chopped
  • 1 large can Italian stewed tomatoes
  • 1 lb plum tomatoes, chopped
  • 1 Tbsp each cumin, basil, paprika, chili powder and oregano
  • 2 tsp black pepper
  • 2 tsp cinnamon
  • 1/2 cup fresh dill, chopped
  • 1/2 cup fresh parsley, chopped
  • 2 tsps salt
  • 1 tsp fennel seeds
  • 1 jalapeno, seeded and chopped
  • 1 can dark kidney beans
  • 1 can dried chickpeas
  • 1 can white beans
  • 2 Tbsp lemon juice
  • Chopped scallions, greens and whites
  • hard bread of choice
  • shredded Manchego cheese


  • Heat the olive oil in a large (preferably cast iron) pot, add onions and garlic, cook for 4 minutes
  • Add steak and saute till browned on all sides
  • Add zucchini, peppers, tomatoes, all fresh and dried seasonings.  Cook for at least 30 minutes.
  • Add beans and lemon juice.  Cook for another 30 minutes.
  • Keep on low until ready to serve.
  • Serve with chopped scallions, shredded cheese, hard bread or sour cream if desired.
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