Jenna Stewart Quotes

“I want coffee to taste of coffee. Maybe a little cream and sugar. I do not want coffee that tastes of potpourri or fruit or nuts or like licking the bottom of my spice drawer. And while I should not be eating donuts to begin with, I REALLY don't want to waste precious donut-related calories on Dunkin'. I'll head to the Doughnut Vault for a pistachio or coconut old fashioned, or maybe grab a Chocolate Bacon from Fritz Bakery for a real treat.”
― Stacey Ballis, Out to Lunch

“Yep," I say, cutting a large slice of the Dutch Baby pancake and sliding it onto her plate along with two pieces of thick-sliced bacon. Then I serve myself, the fluffy pancake, doused in butter and lemon and confectioners' sugar, the bacon perfectly crispy and salty.
"What happened? 'Cause that is some full-service lawyering; I'm clearly with the wrong firm. Damn this thing is delicious," she says in a rush, forking a large piece of pancake into her mouth and rolling her eyes.
"I know, right?" I take a small bite, letting the flavors mingle, the light pancake, the tart lemon, the sweet sugar. Perfection.”
― Stacey Ballis, Out to Lunch

“Stirring the pastry cream and putting it in the blast chiller in the island, a total chefly indulgence that I have never once regretted. The house filling with the scent of rich, dark chocolate as the cakes rise in the oven. The treat of the moist trimmings as I even up the layers before spreading the thick custard filling between them. The fudgy frosting smoothed perfectly over the whole thing, and then immediately marred with chocolate cookie crumbs.”
― Stacey Ballis, Out to Lunch

“Volnay is prancing, head up proudly; her squat little bowlegs producing a smooth gait that would make the dog show people preen. She carries herself like a supermodel. Weiner dog or no, she is a fairly perfect specimen of her breed. And I know I'm supposed to be all about the rescue mutts, and I give money to PAWS every year, but there is something about having a dog with a pedigree that makes me smile. Her AKC name is The Lady Volnay of Cote de Beaune. The French would call her a jolie laide, "beautiful ugly," like those people whose slightly off features, sort of unattractive and unconventional on their own, come together to make someone who is compelling, striking, and handsome in a unique way. I'm always so proud that I'm her person.”
― Stacey Ballis, Out to Lunch

“I'm making lunch. Who wants pasta?"
"We have leftover caramelized cauliflower and some cannellini beans soaking," Lois says.
"There's a chunk of pancetta in there," Benji pipes in.
"I roasted a mess of garlic yesterday," Andrea offers.
"Perfect," I say, smiling, the dish coming together in my head.”
― Stacey Ballis, Out to Lunch

“Andrea is coming to pick me up in about thirty minutes to head to her folks' house for Thanksgiving. I've got buttery yeast rolls from Aimee's mom's old family recipe, my cranberry sauce with port and dried cherries, and a batch of spicy molasses cookies sandwiched with vanilla mascarpone frosting. I also have the makings for dried shisito peppers, which I will make there. Andrea's mom, Jasmin, is making turkey and ham, and braised broccoli and an apple pie, Andrea is doing a potato and celery root mash and a hilarious Jell-O mold that contains orange sherbet and canned mandarin oranges and mini marshmallows, and her dad, Gene, is making his mother's candied yams and sausage corn bread stuffing. Benji is cooking and serving most of the day at the group home where he grew up, and will come join us for dessert, bringing his chocolate pecan pie with bourbon whipped cream.”
― Stacey Ballis, Out to Lunch

“My friend Alana comes over with her husband RJ, and they both kiss me simultaneously on my cheeks. They live in the neighborhood, and we sometimes have doggie playdates with Volnay and their dogs Dumpling and Pamplemousse.”
― Stacey Ballis, Out to Lunch

“This year I am doing praline pecans, an old favorite family favorite, easy and addictive. And a festive holiday dark chocolate loaf cake, with pistachios and dried cherries and white chocolate chips.
I get out my huge seven-quart KitchenAid mixer, and head to the basement, where I have ten pounds of gorgeous halved pecans in the chest freezer, and a pallet of organic eggs from Paulie's Pasture in the commercial refrigerator I use for entertaining and overflow. Upstairs, I focus on separating eggs, reserving the yolks for making pasta or custard later. Beating whites, melting butter, I can feel my shoulders unclench as the scent of toasted sugar pecans caramelizing fills the house.”
― Stacey Ballis, Out to Lunch

“So tonight we are just seven. Seven people, and twelve pounds of pork. I pick a piece of the insanely delicious crispy skin and feel it crunch between my teeth. Suddenly the ratio seems perfectly normal. Gene rubbed it with his secret spice mix early this morning, and it's been roasting in a slow oven all day. Andrea's creamy grits are the perfect thing to soak up the thick gravy, Jasmin's parsnips and pears are caramelized and sweet, and everyone praises my chard and chickpeas.”
― Stacey Ballis, Out to Lunch

“Iceberg wedges with a homemade Thousand Island dressing and bacon bits. Prime rib, slow roasted in a very forgiving technique I developed after years of trying to make it for weddings and parties where the timing of the meal can be drastically changed based on length of ceremony, or toasts, or how well the venue staff can change over a room. Twice-baked potatoes, creamed spinach. I have a stack of crepes already made, ready to be turned into crepes suzette with butter and brown sugar and orange zest and flambeed with Grand Marnier, because if you go all old school, something needs to be set on fire. With homemade vanilla bean gelato to cut the richness, of course!”
― Stacey Ballis, Out to Lunch

“I make the creamed spinach, as close as I can get to the memories I have of eating it at Lawry's Steak House with my parents when I was a little girl. My secret is mascarpone, which I stir in just at the end, to up the creamy factor and give it a little bit of tang.”
― Stacey Ballis, Out to Lunch

“The nice thing about this menu is that it will keep fine for tomorrow. I decide to finish the potatoes, cutting the top off and scooping out the fluffy interiors, leaving a quarter-inch-thick shell. I mix the scoopings with butter, sour cream, cheddar cheese and chives, add a splash of milk to keep smooth, and restuff the potato shells, sprinkling a mixture of shredded cheddar and fried shallots on top, and pop them in the fridge. All I will have to do tomorrow is cook the beef, reheat the spinach, and bake the potatoes.”
― Stacey Ballis, Out to Lunch

“In ten minutes I am at the massive Whole Foods on Kingsbury. I go to the salad bar. I fill containers with carrots, celery, sliced onions, shredded cabbage, chopped tomatoes. Garbanzo beans and corn. Shredded chicken, peas, chopped cauliflower, and broccoli. Baby spinach leaves. Cooked barley. I check out, with my three salad bar containers, and head back toward home. I stop at La Boulangerie and pick up a baguette. I get home and don't even take my coat off. I get out one of my big stock pots, and dump all three containers into the pot. From the pantry, a jar of Rao's marinara. From the freezer, a container of homemade chicken stock. I don't even bother to thaw it, I just plop it like an iceberg into the pot. Salt, pepper, and pepper flakes for heat. I crank the heat to medium, give it a stir and leave it.”
― Stacey Ballis, Out to Lunch

“We sit through endless tastings where people with Naugahyde for palates pick apart our dishes and offer suggestions and changes that we? HAVE TO MAKE. I happen to love a braised pork cheek garnished with crispy bits of fried pig ear, or a smoked bison tongue salad. But I have yet to meet a client who wants me to make that for their daughter's sweet sixteen.
And at the end of the day, if I can bring integrity to one more chicken breast dinner, to the "trio of salads" ladies' luncheon, to the surprise hot dog cart at the end of the wedding, perfectly snappy grilled Vienna Beef beauties with homemade steamed buns and all seven of the classic Chicago Dog toppings, then I have done my job and might get another.”
― Stacey Ballis, Out to Lunch

“Jenna, you are halfway to freedom from Wayne. A few more months and you can hand him back to us, and not have to deal with him anymore. If you launch this business with him, you are locked in, day in and day out, for a minimum of four or five years. And really, can you imagine him really helping at these events? I just see him knocking over ice sculptures, and tipping over cakes, and generally being a bull in the china shop everywhere he goes. A bull on steroids. With an inner ear imbalance. On roller skates."
"Enough, lawdouche, she gets it."
"I know. But again, Wayne is pretty clear that his area here would be identifying and helping land clients, and consulting on thematic details and event brainstorming, and keeping up with all industry aspects of the target market."
"You mean going to movies, reading comics, and playing video games."
"Yep, something like that."
"You can't really be thinking you are going to do this."
"I can be thinking that. And I'm pretty sure that the only opinion I asked you for on this was legal ramifications and financial obligations. I don't really care about your personal opinions."
"Well, that hurts my feelings, because I still care about you on a personal level, and I think this is a huge mistake for you personally."
I wait for my heart to race, for the sweats to start, for my colon to twist itself into a pretzel. And when none of that happens, I look at Brian.
"I think, that being the case, that perhaps you ought to speak to your partners about who might be the best attorney to work with me moving forward."
"You're firing me? Because I care about you?"
"I'm firing you because I need an attorney who is less personally interested in the decisions I make. I'm a big girl, and I have a dad. And clearly, this is no longer a good fit. I'll appreciate a call from the other partners by the end of the week with a plan that I can review."
"Seriously, I feel like you've completely lost your mind!"
"Careful, Brian. At the moment, I'm asking you be removed from my account. However uncomfortable that may be for you with your partners, I assume you would rather that, than having to explain why I'm leaving the firm entirely. And I will be advising Wayne to shift to the same person I am with, obviously, for convenience."
His chiseled jaw snaps shut, and while I can see a dozen retorts on the tip of his tongue, he doesn't speak.
"Thank you. I'll review this further, and will discuss my decision with my new attorney. You'll get formal word from Wayne on his choice soon, I'm sure.”
― Stacey Ballis, Out to Lunch

“I can't serve SPIT to my friends."
"Would you give any of them blood? A kidney?"
"Of course. They can have the organ of their choice." This makes me think about Grant's friend Jenna, who gave her best friend part of her liver, sadly to no avail. Grant and I used to double-date occasionally with Jenna and her husband Elliot, and I loved them both. They live not far from here, but I didn't tell them when I moved into the Palmer house. They were his friends, not mine, and I'm sad to have lost them in the split. Although they do have the worst-behaved dog on the planet, who slobbered all over Schatzi the one time we tried to meet at the dog park, and ate my purse the last time they had us over for dinner, so maybe it isn't the worst loss.”
― Stacey Ballis, Recipe for Disaster