I just started a new blog today for all you international visitors! My interviews are/will be translated into various languages for everyone to read. I don’t believe everyone ought to be forced to read in English. Please check it out at xoxoricharde.com! Don’t worry. More will be added soon. For now, it does seem a bit skimpy, doesn’t it?

How are you liking the new website design? Isn’t it flashy cool? I had not updated my website in ages. Can you believe it? Please check back often as I have more tricks up my sleeves. Since the time since this site was fixed way back when – it really needed an overhaul – I have released several books, am working on a few cookbooks at once and am about to release my 80′s influenced double disc album!

1. What was/is your background toward business before you started your own (family of entrepreneurs, paper route, raising bunnies, school, classes, etc.)?
I am 23 and have always been a journalist since I was 13. I used to ask media places employing adults if I could write/work for them. I really wanted to cover politics! Weird for a girl that age, huh? It’s like guys asking a lot of girls to a dance and one says yes. I asked a lot, and some said yes. I always worked when I was young plus I hung around adults more than kids while a teenager. I learned a lot about Illinois politics at that time and now apply it to my own life aspirations. The big lesson in how Illinois politics is different than anywhere else is people are more willing to do whatever it takes to get elected, approach goals wildly and place more emphasis on personally connecting with voters. I saw how people managed money wisely, spoke their minds and took great career risks. I loved how they worked media like it was Hollywood. You know why the greatest, most famous people come from Illinois, right? We’re not afraid of seeking power, success and acclaim despite everyone else around us telling us we “aren’t ready.” The most recent example: then-Senator Barack Obama was told he wasn’t ready to run for president. It’s a good thing he listened to Senator Durbin telling him to run over 98 percent of naysayers saying he hadn’t a chance with the Clinton legacy. We do things unconventionally, charmingly, glamourously, shamelessly, intelligently and passionately because real ambition should never be frowned upon by society. Outside of social settings, we’re sneaky and at times, absolute scumbags when we have to be. We learn at a young age to recognize when we are being used or ripped off by those in business arrangements. I call my own shots with my work. People think I am stupid. I get called a “bimbo” a lot behind my back especially by women. I believe they assume everyone is stupid, although my stature, build and the fact I am a 23 year old girl make it worse. We all should be wonderful, kind, caring individuals outside business and cut-throat, evil a–holes when it comes to business. Additionally…. ….the movie Chicago has a song where the lawyer sings, “How can they see with sequins in their eyes? Razzle dazzle them, and they’ll never catch wise.” He is going to win the jury by unconventional oddness, theatrics, charisma, etc. We’re well known for that cliche but it’s true. We recognize how image, charm and flamboyant eye candy win everything including elections…or whatever your business happens to be. You can’t succeed in anything, not even computer programming, without throwing glitter out, going above boring expectations in say, your Flash programming. Be different and wild!

2. What do you do, describe when you realized you wanted to start your business and how did you start it?
It didn’t take me long to see my business is actually myself. I am a print journalist, chef, model, blogger and singer, currently doing all I can in the food category to succeed. I’m not a Jack of all Trades, Master of None. I do what I know, not like I’m playing pro hockey or doing cardiology. Everything I do is stuff I enjoyed in high school for fun and have experience with or training since I was very young. I am a freelance print journalist writing about business, politics and features. Sometimes I write guest blogs elsewhere. I am a prolific cook and it paid off, as my cookbooks tend to chart on Amazon and Amazon UK – I write for people the way I like good food close to my heart, not saying, “All of you are ignorant with food and therefore, the masses should eat junk.” I am soon producing videos for my cooking blog, BigBadSexyCooking.com, which I am going to extend into an iTunes video podcast and onto YouTube. I am an editorial/beauty model. Originally, I was signed exclusively to one NYC agency at 21 when I was seeking journalism work, but now I negotiate my own deals when possible and work non-exclusively. I release music tracks for fun and as a form of enjoyable work also. My first album was a crazy, experimental 60′s done in present times CD and I did a disco EP with another guy. My second album I am near done with has a lot more of my own version of FutureSex/LoveSounds and Prince and me, as I always wanted to sing men’s music versus women’s since junior high. I have four blogs – richarde.info, myfemininestyle.com, bigbadsexycooking.com and the one on my main website at justrichar.de – and host a blogtalkradio show. I’m all about working the Internet to my greatest advantage in things related to my work. One day I will talk about politics. Then, I’m singing a Rihanna tune in an audio blog for fun. The Internet is the best free publicity you craft yourself. People like prejudging someone or making up stories about you to be mean. By being myself, people can see apart from business, I am a sweet girl. I know by being out there more, people can see what I am like in all aspects of my personality as I’m not just a Jeopardy dork but I am not Miss Goody Two Shoes either. I am both! I hate being pigeonholed by people. I am silly, goofy, smart, ditzy, crafty, lazy, a workaholic and so much as we all are, but people act like we are one-dimensional. I want people to know I am a real person beyond stamping my name on some cookbooks. In the future, near or who knows when, I want to develop products like cookwares, denim skirts and makeup. Most definitely, I will use Macs for development, web design and online promotion. I use Macs down to creating e-cookbooks for Amazon and Barnes & Noble, plus I do print cookbook layout and cover design on my laptop. All my journalism writing is done off a Mac. It’s endless.

3. When and how did you get introduced to the Mac?
I went to the University of Texas at Austin. Michael Dell donates lots of Dell systems there. But the Mac is what impressed me so much. I had never regularly used one before I went to UT. It turned on in 10 seconds! I was stuck then. My PCs usually took 10 minutes at worst! On breaks between classes, I played on the computer lab Macs, which at UT are three or more for each block at my huge campus, like crazy! I was always practicing on writing music or editing videos when I wasn’t doing schoolwork for my next classes. I loved being able to cut and edit. Editing on a Mac is so clean. I also program off my Mac. My ultimate goal is to create games for the iPad and iPhone as well as a personal app, but I haven’t reached that point yet. Other systems follow. Apple is the trendsetter. We design so much around the Mac system or “log on using your iPad.” I actually just worked my food blog to have an iPad specific format for those users.

4. What Mac solutions do you currently use (think Adobe, iWork, smart folders, GarageBand, ZumoDrive, Open Source Software)?
GarageBand, Grab, iWork, Adobe, LogicPro, iMovie/Final Cut Pro (soon…will add videos on bigbadsexycooking.com and YouTube in late May/early June so by then that should be applicable!) A lot!

5. Give me your current perspective on marketing, sales, and running a business and how a Mac helps keep things running smoothly?
First, realize if you aren’t part of a company, it doesn’t mean not to run your name like a company. I don’t care if you’re a male model, doctor, surfer or motivational speaker. You are more than a “personal brand,” as some put it. That phrase to me means the successful, somewhat locally known, grandpa street vendor. He’s successful, but no KFC. You want to utilize technology and life like a corporation. You must act like the people running MTV Networks or KFC with your own work. Lady Gaga came out of nowhere applying this philosophy. I am basically now reaping its benefits just about four to six months after I started my new web presence goal. I love the interaction the Internet brings me with real people, its ability to shape my destiny; how that correlates to technology. Clearly, I aim to make money of my own on my own. Why outsource it? Windows users constantly hire Mac people to do simple work, or work they could do if they ever picked up a book for once. And if I’m going to hire a company to do something I cannot, they ought to do it on quality technology not ancient PCs. A Mac is like a really good car. You don’t need to do much and as long as you maintain it, the cost pays for itself in time. PC laptops for sale when I bought my MacBook are now obsolete. You can design whatever you need on a Mac for your marketing. Obviously I am a staff of one. If I had more people, say a restaurant, I might have someone manning PR, web design, management and accounting all on Macs. I wouldn’t ship out those services through firms when a Mac enables me to do it myself. Finally, understand while it is great interning for free once or twice, don’t spend your life being exploited to work for free. Do it only promoting products or if you see some incentive for your business growth. Remember that working for others as for example, a secretary is fine. You need to earn a living. But use money made as a secretary to start your own business. Working to better another company doesn’t empower you. Unless of course, you are joining a new idea with a friend as a business partner. Only take jobs like that in your post-secretary future. Don’t limit yourself and always seek improvement! And learn html, tech stuff and whatever you think is confined to geek territory because tech knowledge is powerful!

6. Looking back from today, what has been the most significant things you’ve learned?
Don’t trust people you get bad vibes from because they ARE bad for you. Don’t pretend to be fine out of respect to anyone. Always beware of how people will react, especially in an era when people regularly go to work coming off cocaine lows and snap like mad. Believe you are always right with the possibility of learning and admitting your mistakes. Don’t let someone else’s making fun of you, whether in print or behind your back, hurt you. Change with the times. If the kids demand you get on the “new Twitter” whatever it is in 15 years, do it. Take pride in your appearance, but don’t become so stuffy weird you look unhuman. Let down your guard at times and show your human emotions or go makeupless for once. Be nice unless someone wants to take advantage of you. Ask for help or work straight out because nobody can ever do you a favor using ESP. (If you CAN read minds, please begin a Vegas hotel act. I swear, it will be a lucrative choice.) Being yourself is amazing and your greatest asset. My big issue is I don’t have patience, yet I see, hmmm, everyone is right telling me things happen for those who wait and the typical “things happen for a reason.” I am so happy my life fell into place where I got so unafraid of what people thought of me and became myself…and started publishing my recipes I’ve been hiding forever!

7. (Entrepreneurs were asked to ask and answer their own question here) Should I listen to people in the industry?
Yes and no. Successful people within industries are lovely. However, they are dinosaurs. They don’t catch up to new generations. Pop culture marketing is a great example here too, as always. Record companies turned away most of the “greats” we know – Elvis, Britney, the Beatles, Red Hot Chilli Peppers – under the same excuse. Each artist or band was “too different.” They wanted artists similar to what the industry sought, not change. They didn’t anticipate girls, as in people who buy records, would love the Beatles. Companies don’t see certain things. You should ask people outside your industry, “I’m designing shoes. What hurts your feet at track meets?” Or “What do you like in copy paper at the office?” I’ve asked the journalist and jock, neither whatsoever in modeling, “Why do brands hire girls like Adriana Lima, and what can I do that she does blended with my own look/personality so it works?” Not copying the competition but using their own medicine to be better than them. I learned that from politicians as a teen.

8. What would you tell others about starting their own business?
Trust your first instincts. Always ask people for advice nonstop. Everyone tells you something different. Half of it may be useless, another portion things you already know and boom, a small bit hits you as useful. Look for inspiration through backhanded compliments and negativity when someone trash talks you. You may think, “I’m not doing that, but I should be.” In my case, I am the shyest, most boring person ever at times, and I’ve been called a “bitch,” “self-promoter,” “piece of work” by a married reporter who wanted to date me and I didn’t agree with it, etc. I had people trashing me a lot and still do. To me, I thought, “What? I’m not promoting myself at all! I ought to promote my work now and do cookbooks and yeah, promote that then!” More so, “I shouldn’t let some fat guy who’s a mean, fakey pretending to be nice, ‘piece of work’ himself run my life’s course through his gossiping. If I’m good enough to get someone some attention who normally doesn’t have it and make him get noticed based on my ‘bimbo appeal,’ I should use that to better myself, getting myself attention for my work.” And, “I should be a bitch. I don’t speak my mind enough because I’m always worried of what people will think.” Because really, we see movies and do things as someone promoted it. I need to promote my cooking. Be well mannered. No more. Niceness doesn’t do anything when you are being ripped off by a modeling agent withholding your earnings for eight months, lying to you that you backowe her, nor does it work when you paid for a service and the person doesn’t fulfill the request. In other words, be nice until your heart says, “Let’s do it.”

9. What do you wish you had learned at home or in school (High school, college)?
Encouragement. At school, teachers talk to students with this mentality like, “Wonderful. When she grows up, it’s cute, but she is going to see she has to be a doctor or lawyer.” I don’t. Doing so would make me unhappy. I would rather have tried and failed than been miserable never trying. Besides, one failure isn’t permanent. You try a lot. I was told a lot at school I was too silly or my dreams were unrealistic. What is so wrong with that? And about being silly? My childhood ended when I was about 14. For a kid who was going to college while in high school, gone a lot and working, I wasn’t a kid much and teachers gave me cold stares and lecturing when I was silly? Some college professors mistreated me. This is so sad! My greatest ideas today come when I act like the kid I never was. I don’t have a lot of imagination but one minute I’m thinking like a little kid again and I say, “Wow!”

10. Any last questions/comments?
Yes! Please encourage women and young girls to embrace technology. I cannot believe how society brings down women to either the bookworm stereotype or Baywatch girl. Nobody ever makes a show about hot corporate programmers going surfing on weekends with massive cleavage and hair extensions. Why not? It says smart girls aren’t pretty with more makeup on and pretty girls aren’t smart. This is really on a greater, exaggerated level. In daily life though, we see women in high school planning on being hairdressers, actresses, mechanics and so on with emphasis on learning craft. Good, fine. As a successful mechanic though or hairdresser, you need to know technology and be Internet savvy. So the actress girl says, “I’m taking lessons. I got headshots. Some guy made me a lousy website.” She doesn’t see she can channel her creativity through her site, nor that Tweeting goes beyond “acting blah blah” talk. The mechanic girl doesn’t start a website to drive business to her shop. Hairdresser girl plays up her bimbo role, neglecting her web prescence. She doesn’t have 200 hair color jobs on a website. She doesn’t start a hair salon with her inheritance. She parties and shops and fine, but she should learn other skills between drinking and shopping! Men however do the right things – exactly why men are so much more successful than young women. Young women also don’t start businesses or view themselves as such. They don’t try until 32 or so. Why not? So to be an entrepeneur or success story, you need to be over 40 now? It’s stupid.

BIO: Chef Richárde (Krystle Nicole Russin, “Nicole” one on one) has a website, justrichar.de.

Website: http://www.justrichar.de

Twitter: @justricharde

VIEW THE ORIGINAL ARTICLE:
http://www.macstartup.com/3675/monday-motivations-for-macstartups-2/

April 20, 2011

We recently had a chance to interview Krystle Nicole Russin. She’s the author of “The Non-Diet Real Cookbook.” She also happens to be a model. So TSB Magazine figured she would be the perfect woman to share some secrets about how to get yourself into the kitchen, what to cook for a girl on a date, and what foods are orgasmic for her.

1. What do you think scares men most about “the kitchen”? Do you think this fear is justified?
Mainly, the cliché goes cooking is only for grandmas, housewives and really overweight, angry chef guys who throw stuff at their busboys. I blame it on pop culture and society. I watch tons of movies, and not in a single one have I ever witnessed a leading man cook for a woman so he will steal nuclear secrets out of her. We wind up realizing there are days when nothing is in the refrigerator but a few things and milk. You run out to buy food, but buying food costs too much and costs more than cooking for yourself. Cooking your own food is also healthier because it has fewer preservatives, lard and disguised fats. This is why people now eat hamburgers but gain weight, whereas in the 1950s, you wouldn’t have. Most restaurants, unless you eat at a fine hotel or five star dining experiences, use really fattening, preserved foods. Your scrambled eggs come out of a Bisquick looking thing at IHOP type places. I hope you know Wendy’s doesn’t use farm fresh organic beef. Sorry. But you also believe in the tooth fairy if that’s true.

The additional benefit is Jessica Alba types, or whoever you consider to be of her caliber, usually go for guys who do different things other than flash their money to take them to fancy restaurants and do something like actually cook for them. It’s a really nice gesture and a skill not everyone thinks of providing. Money cannot make up for class. I really hate to quote the inferior but catchy Autotuned song by Countess LuAnn off Real Housewives of New York – who seems like she didn’t need the Autotune with her naturally sexy, husky voice – but yes, money doesn’t buy you class. People expect to take someone to Le Cirque like it means something. It does for a romantic anniversary celebration, but it’s certainly not impressive when you first meet someone. I additionally emphasize good table manners. Please do not chow down French fries like a hog, then proceed to talking with your mouth full of food, followed by picking the remaining fries stuck in your teeth with your hands.

I hate when someone flaunts like, “Check out my solid gold encrusted cell phone.” True story. A male friend did that once over some phone only he and few others had purchased for obvious reasons, because who wants a solid gold phone that’s obsolete in a year? I get a new phone all the time! It was a move that sort of made him get this creepy, slick, 1960’s Bond movie character feel, and he’s European anyway on top of that to worsen the Bond comparison matters. I wanted to kindly remind him, “You’re naturally funny. You don’t need the phone to show people you meet.” And yes, his phone is obsolete now.

But back to cooking. People of both genders are scared from a fear of the unknown, which was my problem. Once I received help in my cooking class, I didn’t mind. I really liked it! I would suggest getting a friend to come over, experienced or not, who will watch you. Someone else’s presence will make you feel better. In my high school cooking class, we cooked in groups of four people. Each person was in charge of something. I think that’s a perfect way to have fun learning. Your friend Todd mixes the cookies, Jim does the second batter step, you arrange them on the sheet, someone else bakes and checks on them, etc. Plus it’s a great way to make fun of your friend if the cookies turn out poorly. “Todd the dork screwed up the batter so that’s why our cookies suck. He’s a loser. Get out of my house, Todd! You can’t cook and the three of us can.”

2. What are some good “types” of meals for guys to begin learning with?
Simple things they can’t mess up, yet still help them develop the skill. Sandwiches and messy tofu dishes are great. They’re meant to look sloppy. Hence why we call one major staple the “sloppy Joe.” It was probably named after some guy who never cooked well, but he practiced making the most of it on a great tasting sandwich so girls drove to his restaurant in bunches, and he got laid all the time as a result. I’m assuming away, of course. But just remember, friends, that could be you if you cook for someone. [Intentional wink.]

You need to practice basically flavoring the food, being unafraid of the fire and watching it. After this, lightly grease a burger bun and flip it on the skillet. You will in time feel more confident in yourself. Practice on eggs. You get a whole box so if you mess up two out of that, it isn’t as expensive as messing up a $30 steak cut. You would be surprised how many good dishes you can make from eggs, ground meat, tofu or a combination – and yes, I know it’s wrong, but try a little vegetarian tofu in an omelet with ground beef and tomatoes. Right there, you have a severe muscle building protein dish for the gym. After that, build up to cookies. In my cookie book, I explain how everything has the same start and cookies only vary by toppings, just like pizza.

3. As a guy who knows NOTHING about proper use of seasonings and stuff, how can a guy figure all of this out?
You should avoid seasoning anything strictly according to some recipes asking to spice directly on, say the chicken. Mix up the rub or sauce in a bowl first. Alter it if you want more or less. Sample a small bit of sauce on a piece of bread. Only when you agree it has the right taste do you cook the food in it. I write lots of recipes this way so people won’t mess up their food over hating the marinade, sauce or rub. Don’t be ashamed if you dislike some Food Network guy’s sauce recipe because this is your meal. And frankly, my dear, I don’t give a damn … and neither should you.

A lot of these famous celebrity chefs cook for extreme foodies who want hard boiled pheasant eggs surrounded by Gruyere cheese encrusted carrots in ginger sauce overlapped by spicy, breaded eel slices, or PTA moms on the go who splatter a bunch of junk on a plate and call it food. (Come to think of it, I made that first dish up off the top of my head and it does seem like it would be good if I could pull it off.) However, most people aren’t picky foodies, nor should hardworking moms on the go be forced to eat absolute livestock feed crap because that’s how the food industry views their client bases.

As much as I love fancy or exotic foodie type dishes at restaurants, they don’t make me happy. And you should realize when you read some famous, mainstream chef’s recipe for Roasted Chicken a la Voulez Vous Coucher avec Moi whatever, she doesn’t care about you as a person. She probably didn’t write the recipe either. Her underpaid recipe developers did, and they threw together something that made sense technically, but who really cares! We get out of this dump workplace when the clock strikes five o’clock. This truly sucks because I write all my own material and I like to throw in things I would like to eat myself. I don’t have a team of developers guessing what people like. To give you the perfect example, look what the Barefoot Contessa chef did with the little kid dying of cancer asking to meet her. Now, I definitely buy that Ina Garten is a brilliant chef and a busy lady as she claimed in denying to cook with the child all the different times the Make-a-Wish Foundation contacted her. But this was a kid with cancer whose dream was to cook with her, and she flat out denied him the chance until it got exposed on the Internet and she was humiliated. Of course, now, she wants to cook with him and called him up. I cannot stand how these people are practically created as star chefs by their fans buying their stuff, and Ina Garten’s books typically run $35 or more, but they refuse to be grateful for it.

I love Midwestern style stuff, essentially that’s Irish food and soul food, so that’s what I make. Sometimes, what I enjoy isn’t originally Midwestern but bleeds into food I like, so I write my own version of recipes about those foods. I sometimes ask for help when I don’t know how to make something and come up with my own version of it. I don’t want to say anyone should eat a certain way due to assuming someone should live a lifestyle of some sort, because I don’t eat country food all the time, nor do I eat fancy food all the time. I eat organic and vegetarian and whatnot most days, but yesterday, I ate a Snickers bar and for the first time in my life, tried this Mike and Ike’s candy. It was astonishing. Simply astonishing in its flavor.

The food industry is so ignorant with how it approaches men and women and people according to gender or income tax brackets. And to be fully honest, I don’t like a lot of the really mean people in it. I’ve had women in the culinary industry look down at me because I don’t fit the mold of some cheesy young woman making boring food. I don’t give a flying, um, word that rhymes with rubber duck, about being a good role model to middle America. I do in terms of not doing drugs, looking too anorexic though I am a size double 00 build or going off the deep end so young girls won’t look at me and say they too should do drugs and starve themselves, but I can safely tell you, I am from Illinois, which is technically what people call “Middle America,” and we sure don’t act like corporate types assume we do there as young women! In my free time, I prefer ripped miniskirts, Chanel bags, tanning and rock chick, retro eyeliner to how magazines think everyone there likes “the cheap look for less” or “dressing conservatively” and especially in food, everyone kind of looks like a librarian. Wow! That means I must not be a nice girl with some sense of morals? I shouldn’t be ostracized by women from the food industry over it and I hope real people appreciate I am like them.

4. What kinds of dishes are good for a guy to prepare for a girl who is coming over on a date?
You should ask her what she likes in a subtle way when you realize you want to date her, but you met ten minutes ago and still have her talking excitedly. Bring up food somehow by mentioning anything you like or you ate somewhere last weekend with your cousin. Once you have a feel of the food she likes, change the subject, keep talking and set the date but make it something like a picnic or a relaxing public place where you can bring her food you cooked. She will be amazed at your effort and it will mean all the more because you made what she likes. For a more complicated girl’s request, you can cheat by buying good restaurant fried chicken and biscuits if she loves that and you are too scared right now, but you will make fresh vegetable sides, mashed potatoes, juice drinks and cookies. I constantly emphasize cookies because unlike French chocolate desserts, if you are inexperienced, they are harder to mess up. A word about cheating: do something to the food like adding a slight bit more spice or herbs so she will never go to the same restaurant by chance and know you did it. Avoid using cookies straight out of the tube. Make your own batter, which is really easy. And never make the food “special” like high content “special brownies” kind of stuff to get her in bed with you, not unless you want to cause a horrible first impression. She will know what you did. Bad. Bad. Bad.

5. Which type of food is “orgasmic” for you?
I really love simple food. I also eat vegetarian when I don’t try my own food recipes. I love the same food I have loved humongously since I was eating out with friends at restaurants as a younger girl but now in their vegetarian forms: soup, avocados, homemade bread baskets, potatoes, peanuts, grilled cheese sandwiches or quesadillas made with gourmet cheese, burgers, breakfast foods, fruit and BBQ. Soup is really hard to mess up, actually. Make me that.

Actually, I’m so obsessed with gourmet soup that I love having it delivered from places, or someone goes to get it for me, and really, soup has nearly every important food group in one bowl! I am a big fan of this one little restaurant serving gourmet tomato bisque with a rye, wheat and assorted selections bread basket, and I finish it with a crème brulee. I don’t need anything else. Cook me that. I also love lentil soup a lot and soup paired with grilled cheese.

If someone can make me a good vegetarian meal in general, I am happy. Really, someone can show up with tofu and vegetables in peanut whiskey sauce, an avocado ready to cut, a baked potato and a room temperature diet soda without ice or lemon garnishes. That would make my day because it shows my date knows what I like. I also love fancy hotel style pastas, which are really easy to make as long as you have good ingredients. You can do anything with noodles pending your vegetables are fresh and the cheese unique. I want someone to make me feel like I’m ordering room service or carryout!

VIEW THE ORIGINAL ARTICLE:
http://www.tsbmag.com/2011/04/20/cooking-on-dates-and-orgasmic-food-with-krystle-nicole-russin/

March 28, 2011

From Guest Blogger Krystle Nicole Russin, cookbook author of I Love You, Milkshake!

As a child, I remember getting excited about milk shakes in general. More importantly, when it came time in Illinois ticking around St. Patrick’s Day, I got more excited. Sure, people go crazy turning the Chicago River green. I cared about the mint green milk shakes served by Hardee’s and some area restaurants. My favorite color is also green, so you can imagine how happy my mom was once she saw the green shake shut up a little seven-year-old kid for a bit.

Now that I am grown up – I like thinking I am “grown up” in some sense of the phrase at times – I still love milk shakes. The problem is, I see most people don’t. I can’t figure out the underlying reason as to why people grow out of milk shakes after a certain age. I suppose fearing the havoc it can do on a girl’s body has something to do with one crowd, but then again, many women of all sizes partake in eating equally fattening desserts. Men probably think it’s a little wimpy sounding. George Clooney doesn’t order kiddie shakes in his romantic movies. I always felt making a good milk shake was as romantic as cheesecake and red wine.

My point in putting all this across is I just recently published an e-book available at Amazon and Barnes & Noble, “I Love You Milkshake!” all about encouraging people to try shakes again with over 140 ideas. “Who cares?!” YOU DO! I’m sharing a few recipes with you.

First, here is a great example of how you can impress a gorgeous lady with a fine shake involving ingredients typically found in fancy desserts:

COGNAC CHOCOLATE MILK SHAKE
1 cup milk • 3 scoops vanilla ice cream • 1 tbsp sugar • 2 cups cognac • ½ cup pitted cherries • 1 cup Ferro Rocher chocolate pieces • 1 tbsp truffle oil

Or a Tiramisu-style shake could do the trick:

TIRAMISU MILK SHAKE
1 cup milk • 3 scoops vanilla ice cream • 1 tbsp sugar • ½ cup chocolate Nestle Quik or Ovaltine • ½ cup dry coffee • 1 tsp vanilla • 1-1½ cups angel food cake

A great non-alcoholic option may be what works for you:

FRUITY MASCARPONE CHEESE MILK SHAKE
1 cup milk • 3 scoops vanilla ice cream • 1 tbsp sugar • ½ cup Mascarpone cheese • 1 cup apricots sliced • ½ cup peaches sliced • 1 cup chocolate chips • ½ cup graham crackers smashed

Or perhaps you want a full on, Asian-style beer shake:

JAPANESE BEER MILK SHAKE
1 cup milk • 3 scoops vanilla ice cream • 1 tbsp sugar • 2 cups Godiva chocolate pieces • ¼ cup sesame seeds • 1 tbsp fresh ginger • ¼ cup coconut shavings • ½ cup white rice • ½ cup Sapporo

Make sure to crush, smash, chop or do your thing with any ingredients prior to blending them. You want to protect your blender as much as possible. Also use each shake ingredient as garnish ideas. Be as creative as you can!

VIEW THE ORIGINAL ARTICLE:
http://www.mrfoodblog.com/milkshakes-all-grown-up/

March 2, 2011

At 23 years old, Krystle Nicole Russin (Nicole to her friends) personifies confidence and ambition. Originally born in Illinois, Russin is a UT Austin alum and currently splits her career between here, her adopted hometown, and New York City. In NYC she also moonlights as a journalist and model. She’s a one-woman media storm.

“My most current project is a cookbook, which is kinda contradictory to everything else,” Russin laughs from her parents’ Austin home. “I don’t mind that, though. Since I was a kid I’ve had a list of things I wanted to do. It’s not stuff like go to the Grand Canyon, because I have no interest in that. It’s a list of accomplishments. I’ve always loved cooking and wanted to incorporate that into my career. But I’m not moving away from music career.”

Russin describes the book as “a womens’ cookbook.” It’s a guideline for readers to eat whatever they want and still remain the same dress size. That sounds like too much to promise, but Nicole says it is possible if you “eat a mix of healthy and unhealthy food. You have to prioritize yourself, but there are no diet foods in the book. This plan is not a diet, it’s however I and people I know eat. People think they can eat whatever they want and not have a strong foundation, but you have to focus on the food pyramid.”

Russin just wants to emphasize that the as-yet untitled tome is not a diet book but rather a recipe list with an intro laying out the author’s eating philosophy. “I’m going to publish it myself,” Russin announces. “I’m editing it right now. I’ll make it available online and then maybe get it into food-oriented places – magazines and book stores.”

That do-it-yourself initiative is what defines Krystle from the moment you speak to her. Her drive is almost intimidating in its sharpness and focus. Even this interview was implemented by Russin herself reaching out to AME offices.

Russin’s most recent major release was a double album (of course it is) called Sex Appeal, Love, Confessions. Beyond even that is a “part 3″ called My Other Half. Russin’s compositions are a melange of contemporary R&B, robust 70′s-soul revivalism, storytelling singer/songwriter lyricism and just a dash of psychedelic posturing for good measure. Lead single “I Need a Man” would fit on the dance floor at the Speakeasy, but the fuzzy, erratic keyboards, paranoid strings, defiant percussion and Russin’s possessed performance make it far more interesting and harrowing “dance music” than what Ke$ha can provide.

“I’ve done music since I was a kid,” Russin explains. “I used to watch Britney Spears on MTV. And I still like her, but I’m not sure if that’s a good or bad thing. At the same time I have influences like Janis Joplin. I love that she went to UT, and she was honest. I saw a special on Ovation where she was on a talk show in the ’60′s. She said she writes as stuff comes out of her; she doesn’t write for anyone. I like that; nowadays people write songs to be picked up by P. Diddy. She would be mortified if she saw the state of music today. The lyrics would mortify her, they don’t make any sense now.”

Joplin’s often-sad real life story hits home for Nicole. “It’s ironic, because I love makeup and have a dream of my own makeup line, but she refused to wear makeup in public appearances. She didn’t care what people thought of her physically because she was such a good artist. I mean, people wear makeup to go to the grocery store in the morning.”

Russin goes on to add that she is wary about the prospect of Oscar-nominated redhead Amy Adams playing Joplin for an in-production biopic of the singer’s life because she has difficulty seeing the gritty, troubled soul of Janis inside Adams’ Enchanted princess screen presence.

If you haven’t guessed it yet, Russin tries to handle a lot of different projects at once. Almost simultaneously as the many parts of Sex Appeal, Love and Confessions found their way onto iTunes, Nicole was off on an experimental electronic EP with composer Dmitry Tursunov. “The electonic thing is totally different from the first album, and the next one will be different again,” Krystle says.

“Dmitry is a professional Russian tennis player,” says Nicole. “He has hour-long mixtapes of beats. He’s a frustrated DJ; he’s been doing it since he was 13, 14 years old. He’s got these outrageous statements, like David Guetta is too mainstream, how everything is too mainstream. He loves to say that. He also loves house and techno and lives in America but has ties to Russia, where his parents are. Imagine a California guy with a slight Russian accent. I re-made his beats into my own electronica using lyrics I knew I had heard from him. The things I remember he said out loud, I put in the song. My favorite is “2 Man Show,” which is a Timbaland cover. We went out to a diner around Halloween and told him I was gonna do this to your songs, and he wasn’t sure. I just kept teasing him as a friend. I kept telling him I was gonna do it. When it happened I wrote him an e-mail.”

Who else inspires Russin to have such cajones? “I like Madonna, I love her in how she changes from year to year. That was what I was trying to do Sex Appeals, Love, Confessions Pt. 1 and 2 – which is a long title for a first album. Someone in New York told me as a suggestion, ‘you should do something different, mix different styles that don’t normally go together.’ Something like a song in a 60’s style with Lady Gaga synthesizers and a hip-hop beat. It doesn’t make any sense but it’s fun.”

Russin continues, “I try to sing something similar to what Janis did – to sound scratchy. I ate spicy food before, and it does affect your voice. I can get a dry, raspy voice. Whiskey works really well, too. If you want to sound like Amy Winehouse you can drink and get that low.”

Laughing, Nicole adds “If you want to sing well, I recommend drinking a lot.”

Sex Appeal, Love, Confessions was released in the summertime of 2010. Krystle Nicole Russin hasn’t actually performed officially yet though, which is unusual. But she’s put her considerable networking skills to work in media-saturated Austin by being a constant presence on the downtown music scene. “I can walk out any day of the week and see a show,” she gushes. “That’s what’s amazing in Austin. You can see any genre, you don’t know what you’ll walk into.”

Russin will record whenever and wherever. She feels as comfortable outside on a terrace in Manhattan as she does in a professional recording studio. “The side of the kitchen, wherever,” she says. “You would think it would hurt the sound quality, but you can sometimes get it clearer with a professional mic in your grandma’s bedroom, or have it be at least as good as a professional recording studio. If you want to record at 4 AM you can do it.”

Russin, as mentioned previously, has much more on her plate than her budding music career. She graduated early from UT after attending community college with a degree in government/pre-law. She also used her college years to add some experience to her journalism pursuits.

“UT has the best of both worlds,” Russin remembers. “Academically it has everything you can want and dream of; the equipment is incredible. There is Apple software in the computer labs. When I had time I would go play with the video software and learn so much. And when you’re not studying pre-law there’s also this excellent pool with palm trees and a sound system and drinks. Like a fancy Beverly Hills pool on your campus.”

Russin goes on, “Actually I had done journalism since I was a kid, I wanted truly to be a star journalist but there were other things I wanted to do. To be a professional journalist you have to focus on it full-time, you cannot sing or do anything else. Currently I’m a freelance business writer in New York for the New York Daily News, which not a lot of people have heard of but it’s where Spider-Man works. There are some things I wish I could write about and things I could live without in journalism, but you have to do different things to get where you want to be. I never said ‘I don’t want to do journalism,’ and I never said I wanted to quit, either. “

While Russin is an accomplished pop composer, she insists that the truly important thing to know how to do is orchestrate and produce the music after its written. “A lot of people don’t know how to do that.”

Krystle’s music is written in both collaborative and in solo settings. Jenny, a girlfriend who lives in another state, is probably Russin’s main collaborator despite having never actually written in same room with Nicole.

“I tell her an idea I have – about cheating, say – and pull up a song about a cheating experience and we e-mail back and forth,” Russin says. “There is one great thing she contributed. In one of the songs, I’m saying ‘it’s not my fault that I’m better than you, you suck as a woman.’ The woman is basically living a lie.”

Nicole writes lyrics and music on her blackberry in her free time. “I had a situation where I was modeling and the people were so slow, I’m waiting and my hair looks like a pineapple. I was taking notes in my blackberry.”

Sometimes Russin has what she calls a “background” for a song before a finished song is in place. “I had a demo where all I could think to say is ‘who has a case of gingivitis?’ and then I substituted later,” she remembers. “I will come out and finish it later. That’s why they’re called demos. Often Jenny writes me back with ‘fill these in,’ and it reminds me of Madlibs. You can be honest and no one knows what you’re talking about.”

“I’ve been told I’m not going anywhere because you have to focus on one thing,” Nicole reveals “I got a little bit pissed about that. This guy said to pick and choose what you take, and I’m just not gonna take that advice. I’m not going to do anything I want to do if I narrow myself to one thing. I don’t want to be a sour person sitting at a desk because I didn’t try something I wanted to do.”

VIEW THE ORIGINAL ARTICLE:
http://austinme2000.wordpress.com/2011/03/02/atx-renaissance-woman-krystle-nicole-russin-speaks-with-ame/

Tofu Meatballs
Ingredients:
1 package tofu garlic cloves (1 to 3 according to taste) herbs of preference 2 cups (vegan if possible) bread crumbs 1 onion chopped salt 2 tbsp olive oil

Preparation:
Mix all ingredients in bowl. Blend with fork and hands. Bake in oven at 450 about 20-35 min.

VIEW THE ORIGINAL ARTICLE:
 http://www.tinygreenmom.com/2011/01/tofu-meatballs/

January 6, 2011

Creating the perfect party platter is all about variety: a variety of foods to suit a variety of guests. Follow these expert tips to create an crowd-pleasing platter that will have guests coming back for more!

KNOW YOUR GUESTS
“It’s important to take all of your guests’ preferences and tastes in account,” says Irene St. Onge of 212-EVENTS, a catering and event company in New York City. “There should be at least one thing everyone will like.”

MIX IT UP
“You want to get all the core food groups,” says Krystle Nicole Russin, author of The Non-Diet Real Cookbook: Easy Recipes to Stay Skinny Eating Anything You Want and Learn How to Cook! Yummy examples include: a dairy-based dip with vegetables or even fried okra, mini meat or grilled cheese fajitas, sandwiches with cheese and sour cream and veggie toppings and several fruit-based dessert options, such as strawberry shortcake and ice cream with fruit and syrup.

TRADITIONAL WITH A TWIST
St. Onge likes to offer one item two ways. She pleases some guests with classic beef-rice-cabbage pigs-in-a-blanket and offers up this fun twist “for the foodie crowd.”

Piggy-back dates are made by taking pitted dried dates, stuffing them with goat cheese and wrapping them with prosciutto or bacon. After roasting for about 15 minutes, drizzle with some quality balsamic vinegar.

Buffalo wings with blue cheese and celery make up another classic big-game appetizer, but not everyone likes theirs the same way. ”I like to have two separate batches: one mild and one hot,” says St. Onge. “I also serve extra hot sauce on the side for people who like theirs really fiery. If you know you’re party crowd is hot for wings, consider a party platter that includes nothing else: mild wings, hot wings, garlic wings, honey wings… you get the picture.”

Think veggies. When talking about the big game, vegetables aren’t the first things that come to mind, but some of your guests may be vegetarians. “A crudité option is easy to put together,” says St. Onge, and it’s extra-special with an easy herb dip by that combines 1/2 cup mayo, 1/2 cup sour cream, 1 garlic clove, some lemon juice, fresh herbs and salt and pepper to taste. Delish! So what makes a party platter perfect? The perfect platter is one that best suits your guests.

VIEW THE ORIGINAL ARTICLE:
http://www.sheknows.com/food-and-recipes/articles/822043/creating-the-perfect-party-platter

January 6, 2011

Your party guests will enjoy sampling these tasty dips while watching the big game. Try one or more of the top 5 for your next gathering.

CHEESE DIP, OF COURSE
Cheese dip is a given, but you can change it up to make it a little less predictable, says Krystle Nicole Russin, author of The Non-Diet Real Cookbook: Easy Recipes to Stay Skinny Eating Anything You Want and Learn How to Cook!

Add a bit of jalapeno and spices to melted American cheese for a Mexican-flavored dip melt organic cheese in the microwave and add a touch of garlic mix together two or three cheeses — even goat cheese throw in some toasted croutons or bread crumbs for a different texture mix in ground turkey or beef and salsa for a chunky dip Serve cheese dip with cooked or uncooked veggies — especially mushrooms, says Russin. “Or improve those tired old chicken wings with one of these dips!”

ARTICHOKE DIP
“This is the absolute best artichoke dip,” says Irene St. Onge of 212-EVENTS, a NYC catering and event company. 3 cans unseasoned artichokes, drained 4 cups regular mayonnaise 1 garlic clove, minced 1/2 cup breadcrumbs Mix all ingredients together and add salt and pepper to taste. Bake at 350 degrees for about 35-40 minutes until bubbly and brown on top. Serve with fresh carrots, celery, crackers and small pieces of bread or toast.

GUACAMOLE DIP
Sure, you can buy guacamole dip, but it tastes so much better when you make it yourself.

4 ripe avocados, peeled, pitted and mashed
2 tomatoes, diced
2 tbsp onion, minced
1 tbsp lemon juice

Combine all ingredients in a bowl and mix thoroughly. Serve immediately with nacho chips. Substitutions: Use chunky salsa instead of tomatoes. Use lime instead of lemon (both contain acid that keeps the avocados from turning dark).

HOT CRAB DIP
Hot crab dip is great for onion or garlic crackers, Italian toast, celery and much more!

2 8-ounce packages cream cheese, softened
4 tbsp mayonnaise
2 cups shredded cheddar cheese
2 6-ounce cans crabmeat
1 1/2 tbsp fresh lemon juice
2 tsp hot sauce
2 tbsp Worcestershire sauce
paprika, for garnish

Preheat oven to 350 degrees. Combine all ingredients (except paprika) in a medium bowl. Transfer mix to a shallow 9×13 baking dish. Garnish with paprika. Bake 30 minutes or until bubbly and golden brown.

SEVEN-LAYER DIP
This beloved dip can be made ahead of time, so it’s perfect for parties!

1 9-ounce can bean dip
1/4 cup taco sauce
8-ounce container lite sour cream
1 6-ounce container guacamole dip
1 cup shredded cheddar cheese
1/4 cup green onions, sliced
2 tbsp olives, sliced and pitted
2/3 cup tomatoes, chopped and seeded

Combine bean dip and taco sauce and spread a 1/4-inch thick layer on a serving platter. In this order, layer sour cream, guacamole dip, cheese, green onions and olives. Cover with plastic wrap and chill at least 4 hours or overnight. Sprinkle the dip with chopped tomato and serve with tortilla chips!

VIEW THE ORIGINAL ARTICLE:
http://www.sheknows.com/food-and-recipes/articles/822044/top-5-party-dips-and-spreads-for-the-big-game

January 6, 2011

Throwing a party for the big game? Serve bite-sized refreshments your guests can eat while they watch. But instead of settling for the same old stand-bys, try these fun little ideas.

Anything you eat can be small, says Krystle Nicole Russin, author of The Non-Diet Real Cookbook: Easy Recipes to Stay Skinny Eating Anything You Want and Learn How to Cook! It’s an entirely new way to look at party food. Don’t do typical appetizer fare. Instead, suggests Russin, replicate the entree-type dishes you love at family gatherings, only smaller!

SANDWICHES
Make little sandwiches: cut bread into smaller pieces, add cheese and small toppings and seal with a toothpick. Voila! It’s a mini sandwich!

SOUP
Make a soup, but divide it into small containers, says Russin. Add the soup to kid-sized plastic cups, add a teaspoon of sour cream and decorate with a tiny mint leaf. It redefines the notion of a cup of soup!

SALAD
Make a salad by putting your favorite dressing in small cups like those used in the dentist’s office. Alternate layers of baby tomatoes, cheese cubes, ham, boiled egg. Guests can enjoy their baby salad with toothpicks!

TACOS
Make soft tacos. Guests love this game-time favorite, but tacos can be messy. Divide a regular soft shell taco into quarters or halves and stuff! Your little tacos will be a big hit!

Dawn Sandomeno and Elizabeth Mascali, owners of Party Blueprints and authors of Plan to Party, suggest serving everthing “tailgate style.” Guests can enjoy the food in front of the television. ”These simple yet stylish recipes can be prepared right before game time and will tackle the biggest of appetites,” say Sandomeno and Mascali.

PIZZA
Top flatbread with sliced mushrooms, garlic, basil and mozzarella cheese. Bake. Cut into four-inch bite-sized slices and serve!

SKEWERS
Greek salad skewers are fun and delicious. Alternate feta cheese cubes with cucumbers, tomatoes and olives. Drizzle olive oil over skewers, sprinkle with coarse salt and pepper to taste, and serve!

Portion sizes are small, so food quality should be big, says Russin. ”This is the moment to cook your mini Kobe beef burgers, top-grade smoked pork and other first-rate foods. Don’t skimp on quality because this is a time to celebrate.” Game on!

VIEW THE ORIGINAL ARTICLE:
http://www.sheknows.com/food-and-recipes/articles/822046/bite-sized-party-food