ARIES 
TAURUS GEMINI CANCER
LEO VIRGO LIBRA SCORPIO
SAGITTARIUS CAPRICORN AQUARIUS PISCES
ARIES
Avoid mirrors. Get to the dollar store and buy some Tupperware, you’ll be cooking for an army this month. It’s time you got out of this self-absorbed rut. There’s a world of people out there with less gifts and more problems. There’s also a world of people out there with more gifts and less problems. Ultimately the point is that you are not the center of the universe, Rammy.
Madame Vincent recommends Fireman’s Chili from Michael Poole, Seattle Fireman, and winner of the Firefighter’s cook-off and how ‘bout some pickled peaches on the side.
Seattle Fireman’s Chili
3/4 pound bacon, diced
2 medium onions, chopped
6 cloves garlic, peeled and crushed
2 jalapeño peppers, seeded and diced
2 red chili peppers, seeded and diced
1 habanero pepper, seeded and diced
2 pounds beef chuck, cut in small, 1-inch cubes
4 to 5 Louisiana hot links or spicy sausage links, cut into 3/4-inch pieces
A drizzle of olive oil if needed to brown the meat
3 cups beef stock, divided
1 28-ounce can crushed tomatoes
8 to 10 tablespoons chili powder
2 tablespoons cumin seeds
1 tablespoon dried oregano
1 tablespoon dried thyme
2 tablespoons sugar
1 tablespoon dark roast coffee
3 15-ounce cans pinto beans, drained
1 cup tortilla chips, smashed in a re-sealable bag or food processor
1 tablespoon crushed red pepper flakes
Salt and freshly ground black pepper
Cayenne pepper, to taste
For garnish:
Green onions, chopped
Grated cheddar cheese
Sour cream
Cilantro, chopped
In a large saucepan or Dutch oven, cook bacon over medium-high heat until crispy. Remove bacon pieces to a paper towel-lined plate and drain off all but 2 tablespoons of the bacon fat, reserve this in a large skillet for browning the meat and sausage. Add the diced onions, crushed garlic, peppers to the Dutch oven and cook until soft, about 10-15 minutes.
Heat the reserved bacon fat in the skillet and brown the meat and sausage in an even layer, in batches to avoid crowding the pan, and reserve on a plate. If needed, add a couple turns of the pan of EVOO. Repeat with the remaining meat until all meat and sausage is cooked. Deglaze the bottom of the skillet with 1 cup of the beef stock, making sure to scrape up all the brown bits off the bottom of the pan. Add this flavor-packed liquid to the Dutch oven when all the bits are scraped up.
Add the reserved meat to the cooking vegetables in the Dutch oven. Add the crushed tomatoes, seasonings and coffee. Add the remaining 2 cups of beef stock and the beans, bring up to a bubble and add the smashed tortilla chips. Reduce heat to medium-low for about an hour, until the meat is tender. Re-season with the red pepper flakes, salt, freshly ground black pepper and cayenne to your taste. To serve, garnish with the green onions, cilantro, cheddar cheese and sour cream.
TAURUS
You’re straddling the fence between This and That. Your leg muscles must be killing you. Your kung fu grip is all worn out. Wouldn’t it be relaxing to simply go along with This or That? Wouldn’t you like to lie down in front of the fire and take a nap? Sure you would. But life is rarely easy. Still, you can stop torturing yourself over what you are versus what you’re not. Look down. See that X marks the spot. Cozy up to that X.
To inspire the X fixation, Madame Vincent would like you to welcome in December with this spicy black Oaxacan mole prepared by Rick Bayless for the White House State Dinner. According to Mr. Bayless, it’s quite laborious but nothing is too much for the White House. Madame Vincent says nothing is too much for you Taurus. Get to work.
Oaxacan Black Mole with Braised Chicken
11 medium (about 5 1/2 ounces) dried mulato chiles
6 medium (about 2 ounces) dried chihualces chiles (see note in Variations and Improvisations below)
6 medium (about 2 ounces) dried pasilla chiles
1 dried chipotle chile (preferably the tan-brown chipotle meco)
1 corn tortilla, torn into small pieces
2 1/4-inch-thick slices of white onion
4 garlic cloves, unpeeled
About 2 cups rich-tasting lard or vegetable oil (for frying the chiles)
1/2 cup sesame seeds, plus a few extra for garnish
1/4 cup pecan halves
1/4 cup unskinned or Spanish peanuts
1/4 cup unskinned almonds
About 10 cups chicken broth (canned or homemade)
1 pound (2 medium-large or 6 to 8 plum) green tomatoes, roughly chopped
4 ounces (2 to 3 medium) tomatillos, husked, rinsed and roughly chopped
2 slices stale bread, toasted until very dark
1/4 teaspoon cloves, preferably freshly ground
1/2 teaspoon black pepper, preferably freshly ground
1/2 teaspoon cinnamon, preferably freshly ground Mexican canela
A scant teaspoon oregano, preferably Mexican
1/2 teaspoon dried thyme
1/2 ripe banana
1/2 cup (about 3 ounces) finely chopped Mexican chocolate
2 or 3 avocado leaves (if you have them)
Salt, about 1 tablespoon depending on the saltiness of the broth
Sugar, about 1/4 cup (or a little more)
2 large (3 1/2- to 4-pound) chickens, cut into quarters
1. Getting started. Pull out the stems (and attached seed pods) from the chiles, tear them open and shake or scrape out the seeds, collecting them as you go. Now, do something that will seem very odd: scoop the seeds into an ungreased medium-size (8- to 9-inch) skillet along with the torn-up tortilla, set over medium heat, turn on an exhaust fan, open a window and toast your seeds and tortilla, shaking the pan regularly, until thoroughly burned to charcoal black, about 15 minutes. (This is very important to the flavor and color of the mole.) Now, scrape them into a fine-mesh strainer and rinse for 30 seconds or so, then transfer to a blender.
Set an ungreased skillet or griddle over medium heat, lay on a piece of aluminum foil, and lay the onion slices and garlic cloves on that. Roast until soft and very dark (about 5 minutes on each side of the onion slices – peel it off the foil to turn it; about 15 minutes for the garlic – turn it frequently as it roasts). Cool the garlic a bit, peel it and combine with the onion in a large bowl. While the onion and garlic are roasting, turn on the oven to 350 degrees (for toasting nuts), return the skillet to medium heat, measure in a scant 2 cups of the lard or oil (you’ll need about 1/2-inch depth), and, when hot, begin frying the chiles a couple at a time: They’ll unfurl quickly, then release their aroma and piquancy (keep that exhaust on and window open) and, after about 30 seconds, have lightened in color and be well toasted (they should be crisp when cool, but not burnt smelling). Drain them well, gather them into a large bowl, cover with hot tap water, and let rehydrate for 30 minutes, stirring regularly to ensure even soaking. Drain, reserving the soaking liquid.
While the chiles are soaking, toast the seeds and nuts. Spread the sesame seeds onto a baking sheet or ovenproof skillet, spread the pecans, peanuts and almonds onto another baking sheet or skillet, then set both into the oven. In about 12 minutes the sesame seeds will have toasted to a dark brown; the nuts will take slightly longer. Add all of them to the blender (reserving a few sesame seeds for garnish), along with 1 1/2 cups of the chicken broth and blend to as smooth a puree as you can. Transfer to a small bowl.
Without rinsing the blender, combine the green tomatoes and tomatillos with another 1/2 cup of the broth and puree. Pour into another bowl. Again, without rinsing the blender, combine the roasted onion and garlic with the toasted bread, cloves, black pepper, cinnamon, oregano, thyme, banana and 3/4 cup broth. Blend to a smooth puree and pour into a small bowl. Finally, without rinsing the blender, scoop in half of the chiles, measure in 1/2 cup of the soaking liquid, blend to a smooth puree, then pour into another bowl. Repeat with the remaining chiles and another 1/2 cup of the soaking liquid.
2. From four purees to mole. In a very large (8- to 9-quart) pot (preferably a Dutch oven or Mexican cazuela), heat 3 tablespoons of the lard or oil (some of what you used for the chiles is fine) and set over medium-high heat. When very hot, add the tomato puree and stir and scrape (a flat-sided wooden spatula works well here) for 15 to 20 minutes until reduced, thick as tomato paste, and very dark (it’ll be the color of cinnamon stick and may be sticking to the pot in places). Add the nut puree and continue the stirring and scraping until reduced, thick and dark again (this time it’ll be the color of black olive paste), about 8 minutes. Then, as you guessed it, add the banana-spice puree and stir and scrape for another 7 or 8 minutes as the whole thing simmers back down to a thick mass about the same color it was before you added this one.
Add the chile puree, stir well and let reduce over medium-low heat until very thick and almost black, about 30 minutes, stirring regularly (but, thankfully, not constantly). Stir in the remaining 7 cups of broth, the chocolate and avocado leaves (if you have them), partially cover and simmer gently for about an hour, for all the flavors to come together. Season with salt and sugar (remembering that this is quite a sweet mole and that sugar helps balance the dark, toasty flavors). Remove the avocado leaves.
In batches in a loosely covered blender, puree the sauce until as smooth as possible, then pass through a medium-mesh strainer into a large bowl.
3. Finishing the dish. Return the mole to the same pot and heat it to a simmer. Nestle the leg-and-thigh quarters of the chicken into the bubbling black liquid, partially cover and time 15 minutes, then nestle in the breast quarters, partially cover and simmer for 20 to 25 minutes, until all the chicken is done.
With a slotted spoon, fish out the chicken pieces and transfer them to a large warm platter. Spoon a generous amount of the mole over and around them, sprinkle with the reserved sesame seeds and set triumphantly before your lucky guests.
GEMINI
“It’s not the size of the dog in the fight, it’s the size of the fight in the dog.”
–- Mark Twain
You’re a punching bag made of strong leather. You are battered, beat and although you don’t like it, you can take it. You’ve been through tough times and now your guard is up. And like a true fighter you need to walk it off. Get the past out of your head. Conjure up some courage and beat this paranoia.
Madame Vincent would like you to pay homage to your wariness, experience it and give it a kiss off by cooking two dishes that also get their asses kicked before they arrive on your plate, bruised but delicious: Black and Blue Steak and Smashed Potatoes.
Black and Blue Steak
2 tablespoons butter
4 strip loin steaks, (about 10 to 14 ounces) each
Salt
Freshly ground black pepper
In a large cast-iron skillet, melt the butter. Season the steaks with salt and pepper. When the butter is very hot and starting to brown, add the steaks. Cook the steaks for 3 to 4 minutes on each side. You want to almost char the outside of the steak and have the center cold. Remove the steaks from the pan and serve.
Garlic Smashed Potatoes
1 3/4 pounds small unpeeled Yukon Gold potatoes (about 16), scrubbed
6 large garlic cloves, peeled
1 tablespoon extra-virgin olive oil
2 tablespoons (1/4 stick) butter
1/2 cup sour cream
3 tablespoons chopped fresh chives
Generously butter glass pie dish. Cook potatoes and garlic in medium pot of boiling salted water until potatoes are tender, about 15 minutes. Drain; let stand 5 minutes. Discard garlic. Arrange potatoes close together in prepared dish. Using wooden spoon, smash potatoes coarsely until they split open. Drizzle with oil; dot with butter. Sprinkle with salt and pepper.
Preheat broiler. Broil potatoes until crisp and golden, watching closely to avoid burning, 8 to 10 minutes. Top with dollops of sour cream; sprinkle with chives.
Steak courtesy Emeril and mashed a simple recipe from Epicurious.com.
CANCER
Dear Crabby,
Your seismologist called. An 8.6 is coming. Madame Vincent knows you feel it. Your crutches have finally worn away to nubs, and your skeletons are now your coffee table books. You do not need them. You are healed.
Lucky for you December is a time to pack all your troubles up in a pretty red vintage suitcase and toss them off a bridge like drug money. You can get closest to life’s big truths as soon as you toss out that old bag.
To celebrate the impending upheaval, Madame Vincent suggests this beautiful bright green pea soup from 101Cookbooks.com. Green is the color of change and renewal, and this soup, laced with lemon juice and ginger, will hit the reset button. Drink up!
Green Pea Soup
3 tablespoons fresh ginger, well chopped
10 sm-med cloves garlic, smashed and peeled
2 serrano chiles, stemmed and chopped
1/4 teaspoon ground cumin, plus more to serve
3 tablespoons ghee or sunflower oil
2 bay leaves
1 medium onion, chopped
4 1/2 cups good-tasting vegetable stock or water
3 1/2 cups / 500 g / 18 oz shelled fresh or frozen peas
1 teaspoon sea salt, or to taste
a squeeze of fresh lemon juice
8 fresh mint leaves, slivered
pan-fried paneed, queso fresco, or haloumi, cut into tiny cubes – optional
Use a food processor or hand blender {in a deep bowl) to puree the ginger, garlic, chiles, cumin and three tablespoons of water into a paste. You could also use a mortar and pestle. Set aside.
Place a large saucepan over medium-high heat and add the ghee. When hot, add the bay leaves and saute for 30 seconds. Stir in the onion and cook for a few minutes, until it begins to take on a bit of color. At this point, stir in the garlic-ginger paste, and cook for another minute. Carefully add the stock, stir well, and bring to a boil. Then add the peas. Simmer just until the peas are bright, and cooked through - just a couple minutes.
Remove from heat, fish out the bay leaves, add the salt, and puree well with a hand blender. Taste, and add more salt if needed. Also, if you need to thin out the soup at all, you can add more stock at this point. Serve hot topped with a bit of lemon juice, a pinch of cumin, mint leaves, and pan-fried paneer or cheese.
LEO
”My shit is Martin Luther, your shit is Martin Lawrence.” –– Black Milk
Leo, that shit could spout from your mouth at almost any time. Right? Am I right? Sure Madame Vincent is right. You’re a lion! Sometimes you walk around your cage uttering lines like the above and let’s face it; you’re full of crap. All preen and no power. This month, shit gets real. Really. Don’t settle for anything you’ve seen or done before, and be mindful of how sharp the gladiator’s sword is. Be bold and brave. You are the lion this month, Leo.
Madame Vincent sees you painting masterpieces with your tail. How about you dine on the very dish Alice Toklas prepared for Picasso.
Bass for Picasso, from the Alice B Toklas Cookbook
One day when Picasso was to lunch with us I decorated a fish in a way that I thought would amuse him. I chose a fine striped bass and cooked it according to a theory of my grandmother who had no experience in cooking and who rarely saw her kitchen but who had endless theories about cooking as well as about many other things. She contended that a fish having lived its life in water, once caught, should have no further contact with the element in which it had been born and raised. She recommended that it be roasted or poached in wine or cream or butter. So I made a court-bouillon of dry white wine with whole peppers, salt, a bay leaf, a sprig of thyme, a blade of mace, an onion with a clove stuck in it, a carrot, a leek and a bouquet of fines herbes. This was gently boiled in the fish-kettle for ½ hour and then put aside to cool. Then the fish was placed on the rack, the fish-kettle covered and slowly brought to a boil and the fish poached for 20 minutes. Taken from the fire it was left to cool in the court-bouillon. It was then carefully drained, dried and placed on the fish platter. A short time before serving it I covered the fish with an ordinary mayonnaise and, using a pastry tube, decorated it with a red mayonnaise, not coloured with catsup — horror of horrors — but with tomato paste. Then I made a design with sieved hard-boiled eggs, the whites and the yolks apart, with truffles and with finely chopped fines herbes. I was proud of my chef d’oeuvre when it was served and Picasso exclaimed at its beauty. But, said he, should it not rather have been made in honour of Matisse than of me.
VIRGO
You know when you’re on your back fixing the sink and you’re trying desperately to octopus your hands into that small spot inside the bottom of the cabinet and you’re so turned around you can’t figure out lefty-loosey and you’re reaching for the ratchet set and you can’t seem to grab the right size as the eyes in your fingertips are filled with boogers? Me neither. I just call the plumber.
Take a break Cherry. Practice the Chinese philosophy of Wu Wei. Do nothing, actively. Things will fall into place, they always do. In the meantime, Madame Vincent recommends absurdity and ridiculousness. Eat all your meals this month not with utensils, but by sopping them up with some unusually tasty Ethiopian Injera Bread.
Injera Bread
1/4 cup teff flour
3/4 cup all-purpose flour
1 cup water
a pinch of salt
peanut or vegetable oil
Put the teff flour in the bottom of a mixing bowl, and sift in the all-purpose flour. Slowly add the water, stirring to avoid lumps.
Put the batter aside for a day or more (up to three days) to allow it to ferment. In this time, your injera batter will start to bubble and acquire the slight tanginess for which it’s known. Note: If you find that your injera batter does not ferment on its own, try adding a teaspoon of yeast. Stir in the salt.
Heat a nonstick pan or lightly oiled cast-iron skillet until a water drop dances on the surface. Make sure the surface of the pan is smooth: Otherwise, your injera might fall apart when you try to remove it.
Coat the pan with a thin layer of batter. Injera should be thicker than a crêpe, but not as thick as a traditional pancake.
Cook until holes appear on the surface of the bread. Once the surface is dry, remove the bread from the pan and let it cool. Recipe courtesy one of Madame Vincent’s favorite food geek sites. (Nerdy is dirty.)
LIBRA
Borrowing money from the devil is serious business. He’s very unreliable and he never returns phone calls. Not to mention the interest rates are ridiculous. Don’t deceive yourself this month. Think twice about the energy you put into things, people, and situations.
Libra, please feed yourself some protein and iron-packed oxtail soup this month. Oxtail is believed to repair bone and cartilage weaknesses. You could use some of the vital energy of the tail of the ox as you stave off the energy vampires.
Oxtail Soup with Red Wine and Root Vegetables
5 tablespoons vegetable oil
31/4 pounds meaty oxtails (about seven 3-inch segments), patted dry
10 cups water
5 14 1/2-ounce cans beef broth
3 cups dry red wine
2 medium onions, chopped
2 medium leeks (white and pale green parts only), chopped
3 medium carrots, peeled, very finely chopped
2 medium parsnips, peeled, cut into 1/2-inch cubes
6 garlic cloves, minced
1 teaspoon dried thyme
1 bay leaf
2 large russet potatoes, peeled, cut into 1/2-inch cubes
1/3 cup finely chopped fresh Italian parsley
Heat 2 tablespoons oil in heavy large pot over medium-high heat. Sprinkle oxtails with salt and pepper. Add oxtails to pot and brown on all sides, about 20 minutes. Add 10 cups water, beef broth and 2 cups wine. Bring to simmer. Reduce heat to medium-low. Cover partially and simmer gently until meat is tender, stirring occasionally, about 3 hours.
Using tongs, transfer oxtails to large bowl. Carefully pour cooking liquid into 8-cup glass measuring cup or large bowl. Freeze cooking liquid until fat separates from liquid, about 45 minutes. Spoon fat from top of cooking liquid. Remove meat from oxtails; discard bones. Add meat to cooking liquid. (Can be made 1 day ahead. Cover and chill.)
Heat 3 tablespoons oil in same pot over medium-high heat. Add onions, leeks, carrots, parsnips, garlic, thyme and bay leaf. Sauté until vegetables are golden, about 12 minutes. Add cooking liquid with meat and remaining 1 cup wine. Bring to boil. Add potatoes. Cover and simmer until potatoes are tender, stirring occasionally, about 20 minutes.
Add parsley to soup. Season to taste with salt and pepper. Ladle into bowls. Recipe courtesy Epicurious.com.
SCORPIO
Thin-skinned? You will grow calluses. Jealous? You will feel safe. Obsessive? You will be finally ready to let go. Experiencing largess? You will be humbled. Dogs and cats living together in your mind this month Scorpio! You’re usually pretty dynamic but this month you will be baptized in rosewater, purified of all the cosmic-bullshit that has ever held you down and made you call in sick to work.
For the great enlightenment you are about to embark upon, Scorpio, Madame Vincent suggests a dish she tasted at Brooklyn’s El Almacen, Hamachi Ceviche in yuzu with truffle oil. So light and yet complex. Pure magic. You could use some this month.
Madame Vincent’s Hamachi Ceviche (interpreted from El Almacen)
1 piece of sushi-grade hamachi
1 lemon
1 cup yuzu
1 shishito pepper
sea salt
truffle oil
Slice hamachi diagonally into thin sushi-style pieces. Squeeze juice of 1 lemon over hamachi slices in a plastic (non-reactive) bowl. Let sit for about 10 minutes. Drain. Add 1 cup of yuzu. Let sit for another 10 minutes. Remove pieces from bowl, leaving behind most of the liquid, and arrange on a plate.
Slice shishito peper into thin slivers. Sprinkle peppers on top of hamachi. Sprinkle sea salt on top and drizzle with truffle oil.
SAGITTARIUS
Even the wisest of us get took. The most beautiful of us get our faces slashed or get caught in random acid attacks. The strongest of us are outrun by dinosaurs come back to life from some godforsaken science project. Ye, who are responsible (ahem, that’s Madame Vincent, you, and everyone you know) will have to pay the price once in awhile. I mean sure, you have better vacations. Ride the wave of bad luck. It has an expiration date.
Madame Vincent would like you eat something that is only good for the five to six minutes after it’s prepared, as a reminder that bad or good, shit keeps moving. And, even better, this is one dreamy dish. Madame Vincent woke up to this at her bedside after a very memorable evening. (Thank you again, DSK.)
Caviar Eggs
6 large eggs
2 teaspoons distilled white vinegar
1/4 cup chilled heavy cream
1 teaspoon fresh lemon juice
1 teaspoon vodka
1/8 teaspoon plus a pinch of cayenne, divided
2 tablespoons (cut into bits) plus 1 teaspoon unsalted butter, divided
2 tablespoons domestic caviar such as osetra or rainbow trout
Open and sterilize eggshells:
Carefully remove top third of each eggshell by tapping around egg with a paring knife, then gently pry off top and discard. Pour eggs into a bowl, reserving shells.
Use a knife to tear any membrane remaining in bottom of eggshells. Generously cover shells with cold water in a 3-qt saucepan and add vinegar. Simmer over medium heat, gently stirring occasionally and skimming off any foam, 15 minutes. Carefully transfer shells with a slotted spoon to a rack to cool. Gently wipe shells inside and out with a damp paper towel to clean completely. 3Put eggshells in eggcups or small glasses to keep them upright.
Whip cream and scramble eggs:
Beat cream with a whisk until it just holds stiff peaks, then beat in lemon juice, vodka, 1/4 teaspoon salt, and 1/8 teaspoon cayenne.
Lightly beat eggs with a fork, then add 1 1/2 tablespoons butter, 1/8 teaspoon salt, and remaining pinch of cayenne. Melt remaining tsp butter in nonstick skillet over medium heat, then cook egg mixture, stirring constantly, until eggs are just scrambled, 3 to 5 minutes. Divide among shells and top with whipped cream and caviar. Recipe courtesy Epicurious.com but Madame Vincent suspects DSK’s chef knows it by heart.
CAPRICORN
Capricorn, you’re a master of the cross-examination and you generally manage to temper your type A approach with savvy diplomacy. Well, those skills fail you this month. Petty grievances, hassles, and quibbles are circling your head like a score of tiny gnats. To help cope with the niggling annoyances, Madame Vincent suggests a recipe to make you laugh. A nice belly laugh, hell, even a snicker, can beat any asshole any day.
Captain’s Mouthwatering Bite-Size Blue Cheese Balls, by the special Miss Amy Sedaris
1 cup grated cheddar
4 oz cream cheese
2 oz crumbled blue cheese
2 Tbsp butter
1 Tbsp chopped green onions (optional)
½ tsp Worstershire sauce
1 Tbsp white wine or milk
¼ cup chopped walnuts
Ritz crackers
Bring all the cheeses to room temperature. Beat with mixer. Add butter, onions (optional), Worstershire sauce, and milk or wine, and continue beating. Chill overnight. Shape mixture into a ball (or as Amy suggests “tumor-sized balls”). Roll in chopped nuts. Let stand 15 minutes. Spread on Ritz.
AQUARIUS
This December you may find yourself a lazy mess of a baby, partying way too much, getting caught up in your imagination, and using common sense way too little. Still, Madame Vincent loves you and knows that sometimes it’s fun to be a naked baby flying down an ice luge. As long as your life isn’t in danger and your body parts are all functioning as they should (do a quick check), how about you dine like a frat boy this month on this ridiculous sandwich, inspired by the Tom + Chee grilled cheese shop in Cincinatti.
Grilled Cheese Donut Sandwich
1 glazed donut
4 slices of American cheese
butter
Take a glazed donut and carefully slice it down it’s center, longways. Put the glazed sides up and cover with cheese slices. Close the sandwich, glazed sides in. Melt butter in skillet and fry both sides of the donut until brown.
PISCES
December is dangerous for you Pisces. Your head is in the clouds with the fairies and the stardust and the flying mermen bearing cornucopias of scallops and Manischewitz. Madame Vincent would like you to return to the earth (or the sea, in your case, dear Pisces). Get back to what is elemental and true. Don’t be tempted by the glittery ephemera. For you Madame Vincent recommends two recipes: First, for your embrace of earthy dirt candy: Roasted Yams with Cinnamon Chili Butter. Second, as a reminder of what is pure and good about where you come from, Pisces, a simple traditional Seaweed Soup from Dr. Ben Kim.
Roasted Yams with Cinnamon Chili Butter
1/2 cup (1 stick) unsalted butter, room temperature
1 tablespoon plus 2 teaspoons chili powder
1 tablespoon ground cinnamon
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
6 yams (red-skinned sweet potatoes)
Using electric mixer, beat first 5 ingredients in medium bowl until fluffy. (Can be made 3 days ahead. Cover and refrigerate. Bring to room temperature before using.)
Preheat oven to 400°F. Line large baking sheet with foil. Place yams on sheet; bake until tender, about 1 hour 10 minutes. Slit each yam lengthwise. Spoon 1 tablespoon butter into each. Serve, passing remaining butter separately. Recipe courtesy Epicurious.com.
Seaweed Soup
1 package of dried seaweed (1 ounce is fine for four servings), available in all Korean food markets - ask for the kind used to make seaweed soup, or mi-yuk gook (you don’t want the thin kind used to make sushi rolls.)
6 cups of vegetable broth or organic chicken broth
2 teaspoons of sesame oil
Naturally brewed soy sauce or sea salt, to taste
1 teaspoon of minced garlic (optional)
Soak seaweed in water for two hours or until soft. Drain and rinse really well, as dried seaweed can come with a lot of dirt, just like spinach does.
Put all ingredients, including seaweed, into a large pot and bring to a boil, then simmer for five minutes to allow all the flavours to come together. Traditionally enjoy this seaweed soup with a bowl of white or brown rice.
NOVEMBER 2011
ARIES TAURUS GEMINI CANCER
LEO VIRGO LIBRA SCORPIO
SAGITTARIUS CAPRICORN AQUARIUS PISCES
ARIES
The cornucopia overflows. But like any good squirrel you only have so much room in your cheeks. Boredom + ATMs = trouble. This month you will see your plans coming to fruition, but don’t grab more than you can handle. Nobody likes a grabby hands. Abundance is yours. It may mean becoming a part of the 1% but your Aries drive will guide you. Suck it up, lucky.
Madame Vincent can think of no other recipe for you this month but Peter Reinhart’s Rich Man’s Brioche, made with a whopping 88% butter to flour ratio. What better way to bring about your inevitable fat-cat-dom than with the original dish with a superiority complex.
Rich Man’s Brioche
For the sponge:
1/2 cup unbleached bread flour
1 Tbsp instant yeast
1/2 cup whole milk, lukewarm
For the dough:
5 large eggs, slightly beaten
3 1/2 cups unbleached bread flour
2 1/2 Tbsp granulated sugar
1 1/2 tsp salt
2 cups unsalted butter, at room temperature
1 egg, whisked until frothy, for egg wash
To make the sponge, stir together the flour and yeast in a large mixing bowl. Stir in the milk until all the flour is hydrated. Cover with plastic wrap and let ferment for 20 minutes, or until the sponge rises and the falls when you tap the bowl.
To make the dough, add the eggs to the sponge and whisk until smooth. In a separate bowl, stir together the flour, sugar, and salt. Add this mixture to the sponge and eggs and stir until all the ingredients are hydrated and evenly distributed. Let this mixture rest for 5 minutes so that the gluten can begin to develop. Then, while mixing with a large spoon, gradually work in butter, about one quart at a time, waiting until each addition of butter assimilates before adding more. This will take a few minutes. Continue mixing for about 6 more minutes, or until the dough is very well mixed. You will have to scrape down the bowl from time to time as the dough will cling to it. The dough will be very smooth and soft. 
Line a sheet pan with baking parchment and mist lightly with spray oil. Transfer the dough to the sheet pan, spreading it to form a large, thick rectangle measuring about 6 inches by 8 inches. Mist the top of the dough with spray oil and cover the pan with plastic wrap or place it in a large food-grade plastic bag.
Immediately put the pan into the refrigerator and chill overnight overnight, or for at least 4 hours.
Remove the dough from the refrigerator and shape it while it is very cold. If it warms up or softens, return it to the refrigerator. If you are making loaves, grease two 8 1/2 - by 4 1/2-inch loaf pans. Divide the dough into 2 or 3 pieces (I did 2) and shape the dough into loaves by flattening the dough into a rectangle and folding down, long-wise, three times. Close off the seam and put it in the pans, seam facing down.
Mist the top of the dough with spray oil and loosely cover with plastic wrap, or slip the pans into a food-grade plastic bag. Proof the dough until it nearly fills the pans (1 1/2-2 hours). Gently brush the tops with egg wash. Cover the dough with plastic wrap that has been lightly misted with spray oil. Continue proofing for another 15 to 30 minutes, or until the dough fills the molds or pans.
Preheat the oven to 350 F with the oven rack on the middle shelf. Bake for 35 to 50 minutes. The bread should sound hollow when thumped on the bottom and be golden brown.
Remove the brioches or loaves from the pans as soon as they come out of the oven and cool on rack.
TAURUS
Feel that? It’s your outer layer of skin peeling back and shedding, as your old self regenerates and kicks your ass in the process. You molt and rot and you have no understanding why. Trust in the world and your natural impulse for self-transformation. Be reborn and fly away, butterfly. Or slither off.
In the name of shedding dead skin and embracing the molting process, Madame Vincent recommends you eat snake. How about a recipe for fried snake adapted from MV’s beloved friends at the Guam Division of Aquatic and Wildlife Resources Field Guide?
Fried Snake
1 lb skinned snake, cut into 1-inch pieces
1 Cup Sherry
½ tsp black pepper
¼ cup lemon juice
½ cup Italian salad dressing
flour
Mix all ingredients except snake and flour. Place snake pieces in marinade and let sit for 2 hours. Drain and cover in flour. Fry pieces in a skillet over medium-high heat for about 10-15 minutes, turning frequently. Drain and eat!
A nutritious source of protein, snakes are also believed by millions to be a source of mystical powers and sexual vigor.
Can’t kill your own? Buy your snake meat from 1-800-Steaks.com.
GEMINI
Hey you, he/she doesn’t really want to know the time, nor does he/she need directions to Union Square. He/she wants to ask you out and subsequently hopes to have your kids. Do not fuck this up (!) with bumbling and bad jokes. Calmly write down your number, smile, say “nice meeting you,” and walk away. Don’t look back and don’t be without a pen this month; also consider gathering some lavender. Love awaits. The good, black and white movie kind.
Gemini, why does Madame Vincent suggest lavender? Cleopatra used lavender to seduce both Julius Caesar and Mark Antony. Lavender is directly related to the heart chakra and is said to be ruled by Mercury, the great communicator. You need this herb in your pocket this month.
Lavender and Thyme Roasted Poussins
2 teaspoons dried untreated lavender flowers
3/4 stick (6 tablespoons) unsalted butter, softened
1 teaspoon fresh thyme leaves, minced
1/4 teaspoon finely grated fresh lemon zest
4 poussins (young chickens; about 1 pound each) or 4 small Cornish hens (about 1 1/4 pounds each)
1 small lemon, halved
1/4 cup Sauternes
With a mortar and pestle coarsely crush lavender and in a small bowl stir together with butter, thyme, zest, and salt and pepper to taste until combined well. Spoon mixture onto a sheet of plastic wrap and form into a 4-inch-long log. Chill compound butter, wrapped well in plastic wrap, until firm, at least 30 minutes, and up to 3 days.
Preheat oven to 475° F.
Discard gizzards from birds and trim necks flush with bodies if necessary. Rinse birds inside and out and pat dry. Starting at neck end of each bird, slide fingers between meat and skin to loosen skin (be careful not to tear skin). Cut butter into sixteen 1/4-inch-thick slices and gently push 4 slices under skin of each bird, putting 1 slice over each breast half and thigh. Tie legs of each bird together with kitchen string and secure wings to sides with wooden picks or bamboo skewers.
Arrange birds in a flameproof roasting pan large enough to hold them without crowding. Gently rub birds with lemon halves, squeezing juice over them, and season with salt and pepper. Roast birds in middle of oven 30 minutes (for poussins) to 45 minutes (for Cornish hens), or until an instant-read thermometer inserted in thickest part of a thigh (be careful not to touch bone) registers 170° F.
Transfer birds to a platter and loosely cover with foil to keep warm. Add Sauternes to roasting pan and deglaze over moderate heat, scraping up brown bits. Transfer jus to a small saucepan. Skim fat from jus and simmer until reduced to about 1/2 cup.
Garnish birds with herbs and serve with jus.
On St Luke’s day young maidens would sip on a lavender tea and say:
“St Luke, St Luke, be kind to me,
In my dreams, let me my true love see.”
To make lavender tea, use 4 teaspoons of fresh lavender or 1 tablespoon dried. Place in a mug and pour 1/4 cup of boiling water over the lavender. Use a saucer as a lid and steep 5 minutes.
To protect against evil spirits wear a sprig of lavender on your person. Put a dab of lavender oil behind your ears or better yet on a tassel or fringe. It was thought that tassels and fringes confused and distracted evil spirits.
CANCER
Madame Vincent knows you like tradition and ritual and the same thing nearly every goddamn day, but you are about to jump into the deep end! Your paradigm will be shattered. Your head will be under water for chrissakes. You won’t be able to see. You won’t feel the ground. And you’ll be all wet. Scary, huh? Get ready. It’s almost 2012 and it’s definitely time to pursue that pipe dream. Face your fear.
Dearest Cancer, prepare for all this wild living with one of the most potent curries Madame Vincent ever tasted (and invented), George Noory Curry.
George Noory Curry
1 medium yellow onion, sliced
3 garlic cloves, minced
1 inch piece of ginger, minced
2 chicken breasts sliced into strips
4 yellow potatoes, parboiled and cut into bite size pieces
1 teaspsoon cumin seeds
1 teaspoon garam masala powder
1 teaspoon yellow curry powder
1 teaspoon cayenne pepper
1 teaspoon turmeric
1 teaspoon brown sugar
1 teaspoon ground black or white pepper
couple splashes Sri Racha
½ cup of plain Greek yogurt
peanut oil for sauteing
salt to taste
Saute onion, garlic , and ginger in a couple tablespoons peanut oil. When they begin to get soft, add cumin seeds. Saute until fragrant. Add chicken and potatoes and garam masala, curry, cayenne, and pepper. Add about half a cup of water if necessary and saute until chicken and potatoes are cooked through. Add brown sugar, a couple splashes of hot sauce, and plain yogurt. Salt to taste. Stir and serve over rice if you like.
Who the hell is George Noory?
LEO
Old hag experience happens in the space between consciousness and sleep. You’re sitting upright, dozing, and you’re visited by an amorphous shape. Big, black, translucent, smelly and spectral. You’ll freeze and feel paralyzed. You can’t fight it. Do your best to try to get along with all your old hags this month. Don’t look for fights you can’t finish. Be amorphous like water and don’t get smothered, keep your head up and next month Madame Vincent promises smooth sailing.
Given the obstacles you may face this month, Madame Vincent suggests you seek fluidity. Take your nourishment inspiration from Taoists who suggest we act like water and flow naturally. When water hits an obstacle, it doesn’t fight it. It flows around it and continues. How about some brothy soup to remind you of how you need to flow this month? MV loves this Miso Soup recipe from 101 Cookbooks.
Miso Soup
3 ounces dried soba noodles
2 - 4 tablespoons miso paste (to taste)
2 - 3 ounces firm tofu (2 handfuls), chopped into 1/3-inch cubes
a handful of watercress or spinach, well washed and stems trimmed
2 green onions, tops removed thinly sliced
a small handful of cilantro
a pinch of red pepper flakes
Cook the soba noodles in salted water, drain, run cold water over the noodles to stop them from cooking, shake off any excess water and set aside.
In a medium sauce pan bring 4 cups of water to a boil. Reduce the heat to a gentle simmer and remove from heat. Pour a bit of the hot water into a small bowl and whisk in the miso paste - so it thins out a bit (this step is to avoid clumping). Stir this back into the pot. Taste, and then add more (the same way) a bit at a time until it is to your liking. Also, some miso pastes are less-salty than others, so you may need to add a bit of salt here. Add the tofu, remove from the heat, and let it sit for just a minute or so.
Split the noodles between two (or three) bowls, and pour the miso broth and tofu over them. Add some watercress, green onions, cilantro, and red pepper flakes to each bowl and enjoy.
According to Japanese folklore, miso, the dark brown paste made from fermented soybeans, was a gift from the gods to ensure health and longevity.
VIRGO
The measure of who we are is what we do with what we have — Vince Lombardi.
Madame Vincent, dares you to make the most of what you got this month. Empty your cupboard, select seven things, and turn them into a dish. But, before you turn on the stove or oven, call seven friends and invite them to share your improvised feast. This month, celebrate what you have, don’t bemoan what you don’t. And do it in the company of friends.
In the spirit of Mr. Lombardi’s astute words, Madame Vincent recommends a simple Roman recipe with only a handful ingredients that, when merged, become more than the sum of their parts. These are all things you probably have in your cupboard and yet you, your guests, and your consciousness will be impressed.
Cacio e Pepe
Kosher salt
6 oz. pasta
3 Tbsp. unsalted butter
1 Tbsp. olive oil
1- 2 tsps. freshly cracked black pepper
1 cup grated Parmesan cheese
reserved pasta water
Bring 3 quarts water to a boil in a 5-qt. pot. Season with salt; add pasta and cook, stirring occasionally, until about 2 minutes before tender. Drain, reserving 3/4 cup pasta cooking water.
Meanwhile, melt 2 Tbsp. butter and olive oil in a large heavy skillet over medium heat. Add pepper and cook, swirling pan, until toasted, about 1 minute. Add 1/2 cup reserved pasta water to skillet and bring to a simmer. Add pasta and remaining butter. Remove pan from heat and add Parmesan. Toss pasta until it’s coated in sauce and cheese. Add more reserved pasta water if your pasta is too dry.
LIBRA
If you know the enemy and know yourself you need not fear the results of a hundred battles — Sun Tzu
This month Madame Vincent prescribes the warrior’s diet because you need to be prepared for battle. You’ll need to give your self-confidence a tune-up and sharpening your eagle eye is a must. It’s all about soft control. And keep in mind, most martial artists don’t drink caffeine or alcohol. You’ll need to purify and fortify if you want to give the demon within the stinkeye.
Madame Vincent is borrowing from Ori Hofmekler’s Warrior Diet here. This guy is tough and you need to be tougher. Try this hearty, carb and protein party.
Oatmeal and Eggs
2-3 cups oatmeal (rolled oats or steel-cut oats)
6-12 egg whites with 2-4 yolks
1/ 4 teaspoon turmeric (optional)
1/ 4 teaspoon cumin (optional)
Salt and pepper to taste
1/ 2 cup coarsely chopped cilantro for garnish
If you choose steel-cut oats, soak them overnight in purified, steam-distilled or spring water (to cut down on cooking time).In a large pot, fill 4-5 cups water and bring to a boil. Add oatmeal and spices. Rolled oats need half the time that steel-cut oats need. Check the preparation instructions on the box. Reduce heat and let it cook until almost done. Make sure you mix it, to avoid clumping. When you notice that very little water is left, add the eggs and slowly mix it all together while still cooking. Once the eggs are thickening, turn the stove off, cover, and let it simmer for a couple of minutes. Garnish with cilantro and serve.
SCORPIO
Stop being a piece of a shit, you’re poised to be a hero this month. In order to prepare for the leading (wo)man role, may Madame Vincent suggest the diets of King Solomon, Nancy Reagan, and Popeye. Three recipes for you sexy Scorpio. Eat it up.
King Solomon’s Nut Loaf from the Cookbook of Foods from Bible Days
4 tablespoons butter
1 medium onion, chopped
2 cups mild cheese, grated
2 cups walnuts, chopped
1 cup plain bread crumbs
2 cups cooked brown rice
1 ½ cups hot milk
1 teaspoon salt
1 teaspoon black pepper
4 eggs, beaten
2 tablespoons lemon juice
Melt butter in skillet and brown onion. Combine cheese, walnuts, rice, milk, salt and pepper. Add to onions. Mix lightly and fold in milk and lemon juice. Bake in a greased pan at 300 degrees for 1 hour.
Nancy Reagan’s Monkey Bread
6 ounces butter, softened, plus extra for greasing pan
4 to 5 cups all-purpose flour, plus extra for flouring pan and work area
1 package active dry yeast
1 cup lukewarm milk (110 to 115 degrees)
3 large eggs
3 tablespoons sugar
1 teaspoon salt
4 ounces melted butter
Butter and flour a 1-quart or larger ring mold or tube pan and set aside. Whisk the yeast with the milk in a large bowl. Whisk in 2 of the eggs and then the sugar, salt and 4 cups of the flour, switching to a spoon when the dough gets stiff. Stir in the softened butter and knead the dough in the bowl until it comes together in a ball. Turn out onto the work area and knead until it forms an elastic ball, sprinkling with and working in up to 1 cup more flour to keep dough from getting sticky. Place dough in a clean bowl and cover with plastic wrap. Let rise in a warm place until doubled in size, 1 to 1 1/2 hours.
Punch down dough and turn out onto a lightly floured work area. Roll dough into a log and cut into 28 equal-size pieces. Shape each piece into a ball, dip in melted butter and place in the prepared pan, staggering pieces in 2 layers. Cover loosely with plastic wrap and let rise in a warm place until doubled in bulk, about 30 minutes.
Preheat the oven to 375 degrees. Beat the remaining egg and lightly brush over the top of the bread. Bake until top is nicely browned and dough is cooked through, 25 to 30 minutes. (Test by turning out the loaf onto a rack; the bottom and sides should be nicely browned.) Turn upright on another rack to cool slightly before serving.
Popeye’s Spinach
1 can spinach
Open spinach and eat right from can.
SAGITTARIUS
Lock the doors. Batten the hatches. Isolation, you need it. Channel your agoraphobic uncle Bill. You need some time to tap into your inner wisdom, the kind of knowing that comes from good old private time. Think of St. Patrick eating weeds and sleeping on a bed of rocks on top of a rainy mountain top while he drove all the snakes out of Ireland into the sea.
There’s something about digging into a massive, hearty breakfast all alone that screams — “I am a lone wolf preparing for greatness!” Madame Vincent suggests a traditional Irish breakfast.
Traditional Irish Breakfast
1 packet of Irish sausages
1 packet of Irish bacon
One Pack Black Pudding
One Pack if White Pudding
4 eggs
4 medium tomatoes
4 boiled cold potatoes
1 can kidney beans
White Pepper
Knob of Irish Butter
Dubliner cheese
Place a knob of Irish Butter on a frying pan or skillet. (There is a noticeable difference in taste when you use Irish Butter over cooking oil ). Over a medium heat, fry the bacon until its done the way you like. With four plates in the warming section of your oven, place the cooked bacon on one plate and keep hot. You can place a paper towel on the plate to absorb excess fat from the bacon. Place the sausages on the frying pan and cook till golden brown all around. Place in oven on a second plate - keep hot. Empty contents of can of beans in to a small saucepan and place on low heat.
Slice the puddings and place on the frying pan. Cut the tomatoes in to quarters and place on pan also. Slice the Previously boiled chilled potatoes in to slices about 1” thick and place on pan. Fry the tomatoes, puddings and potatoes till golden brown both sides.
Place in the oven and keep hot. Finally, fry the eggs and grate Dubliner cheese on top if desired. This breakfast is great washed down with Irish tea and served with brown bread.
Ireland is a land of no snakes. It has no slithering serpents. There are no rat snakes in Ireland; there are no rattlesnakes; there are no garter snakes. There are no snakes at all. Where are all the snakes?
CAPRICORN
This month, you’re not playing chess, you’re bungee jumping. Madame Vincent knows you like to play by the rules to get what you want. Now’s the time to seize the day. Be bold. Dare to try something new. Grab the unicorn by the horn and ride, stodgy Capricorn!
In order to shed your stifling ways, Madame Vincent suggests you eat something you never tasted. MV just tried shishito peppers on the grill sprinkled with sea salt, pepper and fresh lemon juice. Super simple but a real shocker to be sure. Seek out similar culinary surprises this month. Here’s another new dish MV recently swooned over.
Aussie Burger
1/4 cup ketchup
1/4 cup mayonnaise
1 teaspoon Asian chile paste such as sambal oelek
1 1/4 pounds ground beef chuck
4 kaiser rolls, split
4 pineapple rings
1 tablespoon vegetable oil, divided
4 large eggs
3/4 cup drained sliced pickled beets
Combine ketchup, mayonnaise, and chile paste. Mix beef with 1 teaspoon salt and 1/2 teaspoon pepper, then form into 4 (4 1/4-inch-diameter) patties. Lightly toast rolls on grill or in toaster. Pat pineapple dry and brush with 1/2 tablespoon oil. Oil grill rack (or warm oil in a cast iron skillet) then grill pineapple and burgers, turning once, until pineapple is tender and caramelized and burgers are medium-rare, about 4 minutes total. Heat remaining 1/2 tablespoon oil in a large nonstick skillet over medium-high heat until hot, then fry eggs. Spread chile mayonnaise on rolls, then assemble burgers with pineapple, beets, eggs, lettuce, and tomato.
AQUARIUS
Don’t hang around waiting in the wings. You need backup this month. And sure, why not some wings? Madame Vincent loves wings. And beer. Beer and wings and blue cheese. Maybe even some Fantasy Football? Nah. Just head to the bar with your bros. Bros before hoes.
Madam Vincent is not sure who has the best wing recipe but she is sure who has the best wing recipe served by girls in tight t-shirts.
Hooter’s Secret Wing Recipe
Vegetable oil — for frying
1/4 cup butter
1/4 cup Crystal Louisiana Hot Sauce
1 dash ground pepper
1 dash garlic powder
1/2 cup all-purpose flour 1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
10 chicken wing pieces
Blue cheese dressing
Celery sticks
Heat oil in a deep fryer to 375 degrees. You want just enough oil to cover the wings entirely — an inch or so deep at least. Combine the butter, hot sauce, ground pepper, and garlic powder in a small saucepan over low heat. Heat until the butter is melted and the ingredients are well-blended.
Combine the flour, paprika, cayenne powder, and salt in a small bowl. If the wings are frozen, be sure to defrost and dry them. Put the wings in a large bowl and sprinkle the flour mixture over them, coating each wing evenly. Put the wings in the refrigerator 60 to 90 minutes. This will help the breading to stick to the wings when fried. Put all the wings in the hot oil and fry 10 to 15 minutes or until some parts of the wings begin to turn dark brown.
Remove from the oil to a paper towel to drain. Don’t let them sit too long, because you want to serve them hot. Quickly put the wings in a large bowl. Add the hot sauce and stir, coating all of the wings evenly. Serve with blue cheese dressing and celery sticks on the side.
PISCES
Get off the couch and get out. You’re tapping into some otherworldly charms. You don’t know this of course, but UFOs have been following you around. You’re attractive to dogs, babies, and the opposite sex. Now is not the time to wallow in negativity as you are apt to do dear Pisces. Let yourself be inspired by the blessed Queen.
Madame Vincent wanted to select an ingredient that could live up to this heady time for you Pisces and after much deliberation settled on the Golden Goddess: turmeric.
People of ancient India believed turmeric contained the energy of the Divine Mother, helped to grant prosperity, and cleanse the charkas. Today, evidence has shown turmeric may be able to cure colds and possibly cancer. Modern Neopagans list it with the quality of fire. It makes Madame Vincent’s tongue tingle.
Malaysian Turmeric Chicken
Turmeric chicken is a popular Southeast Asian recipe and can be pan fried, deep fried or roasted.
6 pieces of chicken, can be a mix of wings, legs and thighs
2-3 tablespoons turmeric
1 tablespoon sea salt
1 tablespoon brown sugar
1 tablespoon ground black or white pepper
1 tablespoon chili powder
enough oil for whatever method of cooking you choose
Mix turmeric, salt, sugar, pepper and chili powder and rub all over chicken pieces. Let sit for 2-3 hours. Heat about 3 tablespoons of oil in a skillet and pan fry chicken for about 6 minutes on each side over medium high heat.
½ teaspoon of turmeric in a glass of warm milk is said to ward off a cold and ease stomach upset
In the search for a dish worthy of the blessed Queen, MV came across a complete impostor: Inspiration Soup – a Weight Watcher’s recipe circa 1974. Starting with 2 cups “Chinese vegetables “ (whatever they are) and ending with gelatin, Madame Vincent has decided this is the least inspiring recipe, ever. Death to Inspiration Soup.
ARCHIVES CONTACT
© Madame Vincent 2011-2012
Many images and recipes appropriated from other sources and shit.
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