Daringly Delicious Dark Chocolate Strawberry Ice Cream

Okay, it’s time for the first FOOD post!  Let’s all take a moment to celebrate.

This is dark chocolate strawberry ice cream and it’s delicious.  Here’s how it’s done:

First and foremost, blast some tunes.  Our current house obsession is Justin Timberlake’s lovely new record “The 20/20 Experience”.  Put it on stat.

I start with the ice cream base by Jeni Britton Bauer’s ice cream cookbook miracle Jeni’s Splendid Ice Cream at Home.  If you haven’t been lucky enough to have Jeni’s ice cream (the trailer was parked by Rainey St. during SXSW and I’ve gotten it in pints at the Flag Store of Hyde Park), you’re seriously missing out.  Her ice creams are typically some funky flavor combinations but all are smooth, creamy and delicious.

SO we’re taking her ice cream base, adding semi-sweet dark chocolate, unsweetened cocoa powder, and strawberry compote, then churning that baby in our handy dandy ice cream maker and then freezing it in the house’s spiffy new ice cream container!


Les ingredients.

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Austin Foodz – the archive

So here in Austin there are one or two (or 50 or 100) ridiculously awesome places to eat.  Whether it’s a sit-down 5-courser or gracefully arriving at the window of a food truck at 2 am, the food here is simply incredible.  Here are a few recommendations (in no particular order, promise), along with some of the tastiest and most beautiful dishes (and drinks) I have been lucky enough to shove in my mouth over the past year and a half.  The following are based on photos from the archives of my cell phone, so apologies if 1. the picture SUCKS and/or 2. I can’t remember where or even what most of the components on the dish are…  Here goes nothin’

1. Franklin Barbecue (http://franklinbarbecue.com/)

Here’s what I have to say about Franklin’s:  no matter what anyone tells you, it is ONE HUNDRED percent worth the wait in line.  Seriously.  This is the best barbecue I’ve tasted EVER and as you’ll come to realize, I LOVE MEAT.

Here’s the deal with Franklin, if you don’t know (shame on you!):  they smoke a certain quantity of meat per day, and once they sell out, that’s it.  Closed.  So Tuesday-Sunday the line begins to form outside their 11th St. brick-and-mortar shop around 9:30 or 10 am, and it’ll grow and grow until the doors open at 11.  The food goes fast and typically can be gone even before everyone in line is served, so they send someone out do a preliminary order and eventually cut off the line where they guess they’ll run out.

Personal recommendation:  I like to go on Sundays, walking over from my house around 10 am with an iPod speaker and large jar of Bloody Mary or some beers to pass the time.  Bring a fold-up chair and a deck of cards and you will NOT regret it.  The brisket is out of this world.  Always ask for extra fatty because let’s be real, fattier=tastier.  Also phenomenal:  turkey soaked in clarified butter, beef ribs, pulled pork… aka EVERYTHING IS AMAZING.  If you are in the Austin area and haven’t gone to Franklin yet, you’re seriously missing out and you need to reevaluate your priorities.

Brisket, pulled pork and beef ribs with a side of beans and potato salad.  Served with raw onions, pickles and white bread.

Brisket, pulled pork and beef ribs with a side of beans and potato salad. Served with raw onions, pickles and white bread.

Brisket for daaaaays.

Brisket for daaaaays.

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The Secret to Perfect Cookies

For my first post, I’m keeping it short and simple.  HERE IS THE SECRET FOR PERFECT SHAPED COOKIES.  It’ll change your life and expect to be praised at every future holiday cookie exchange from now until the end of time:

Stack the dough before you put it in the oven!

Stack the dough before you put it in the oven!

Boom.  Perfect cookies.

Boom. Perfect cookies.

Easy-peezy.  You’ll have those perfect gooey-in-the-middle cookies in no time!  For anyone wondering, the cookies in these photos are the “Sugar Drop Cookies” from “Joy of Cooking”.  Happy baking!

New adventurez


Hello, friends!  If you don’t know me, (how are you reading this if you don’t?!) my name is Jenna.  I’m 24 and a half and an ex-Californian-via-Rhode-Island Austinite.  I moved here a year and half ago to the day and I am in a love affair with the city and the south.  And I know what you’re thinking:  “it’s hot as hell down there!”  But I love that I can keep the doors off my Jeep nine months out of the year and that I can wear cut-offs and a tank top everyday.  I like feeling like my skin is going to burn off the bottoms of my feet if I touch raw blacktop.  But maybe I like it because I’m just a freakazoid.

Anyways.  Since moving to Austin for my grown-up job, I have eaten some of the best (and weirdest – thanks, goat heart) foods maybe any human has ever eaten within a 18-month period in all of human history.  We’re talking some of the best chefs and restaurants in the country, including Top Chef Texas winner Paul Qui.  I had a ten-course tasting menu last November at Uchiko on North Lamar, the Japanese farmhouse-style food where Qui was executive chef, and ever since, food is all I can think about.  It has literally changed my life.  Food:  Eating it, making it, reading about it, drooling over pictures of it; it’s really an obsession.  That’s why I recently quit my big-person job to go back to school and learn all about how to prepare and master it.  I plan on starting culinary school in the fall.


Which takes me to this blog:  the Girl Who Ate.  The goal is to chronicle anything and everything I either construct or consume.  Or at least the noteworthy things.  Also no promises that it doesn’t become a place for ranting, bragging or whatever it is I feel like at the time.  But it’s mostly about food and why I love it.  Hugz.