Author: Kevin Lawver

Web developer, Software Engineer @ Gusto, Co-founder @ TechSAV, husband, father, aspiring social capitalist and troublemaker.

Chocolate Orange Chess Pie

Finished chocolate orange chess pie, complete with crack on the top.

It’s my first recipe! Hooray! I made my first chess pie, from Callie Spears’ great recipe on Munchies, over Thanksgiving and loved it. It was super easy to make and delicious – my favorite combination!

For Christmas, I decided I needed to do something different with it and thought of the chocolate oranges I got as a kid. And thus was my chocolate orange chess pie born!

This is adapted from Callie Spears’ recipe linked above. Follow her directions for the pie crust – it’s fantastic. It’s fluffy and buttery and perfect with the filling. Just remember that it has to rest for an hour before you roll it out, so include that in your timing.

Ingredients for The Filling

  • 1.5 cups of sugar
  • The zest of half a navel orange
  • 2 tablespoons fresh orange juice (maybe from that navel orange you just zested)
  • .25 cups of AP flour
  • 3 tablespoons of cornmeal
  • 3 tablespoons of unsweetened cocoa powder
  • 3 eggs
  • 1 teaspoon vanilla

Directions

  1. Add all the dry ingredients in a large bowl, whisk to combine.
  2. Add all the wet ingredients to the bowl.
  3. Whisk everything until smooth.
  4. Put that stuff in the pie shell.
  5. Bake at 350 for 40-50 minutes. This took longer than the original to firm up. When you check it, shake the pie a little. If it wobbles a lot, it’s not done and will run when you got it. There should be just the tiniest little wobble in the middle.
  6. Take it out and cool completely on a rack.

It’s really rich, so I like mine with whipped cream on top.

Enjoy!

Learn the Secrets of BBQ from a Champ

I’m a big fan of Wiley’s BBQ on Whitemarsh Island, and attended his BBQ class in February and learned a lot. It’s a great way to get over the fear of smoking meat, and learn a lot of tricks without having to figure them out for yourself. It’s also where I figured out the recipe I use for my pork butts (which will be a future post)!

They’re doing another one in a few weeks, and if you’re not doing anything on the 17th of January, I highly recommend it!

More details and you can sign up here

(And this isn’t a paid advertisement of any kind – the class is truly fantastic and gave me the confidence to smoke all kinds of stuff this year: turkey, pork shoulder, pork tenderloin, rabbit, etc)

Cook, Eat, Write… Day One

This is all Tom Kohler’s fault. At a friend’s Christmas party, we were talking about food and he insisted that I start a food blog to hold all my thoughts, theories, recipes and discoveries about food in Savannah and the Low Country.

And here we are. It’s the day after Christmas and I’ve registered the domain, set up email (kevin@cookeatwrite.com), and am sitting here writing this while everyone else sleeps off all the turkey and ham from yesterday.

We’ll see how things go, but here’s what I plan on doing here:

  • Writing about everything food-related. I’m thinking of this as everything from producers to consumers and all the stops in between. I’m fascinated by where our food comes from, how we can become small-scale producers in our own backyards, and how we can do a better job of being mindful of where our food comes from. I also love to cook and eat, so there will be some recipes, some restaurant reviews and some tips on where to find people making or providing interesting things in Savannah. For example, did you know that there are at least three great Asian grocery stores in Savannah? Well, there are!
  • Recipes for everything from BBQ to desserts. I can’t stay out of the kitchen and trying new things. I’ve made Momofuku Ramen twice – the new version and the old version. I’m addicted to trying pie and bread recipes, and sometimes come up with my own twists on them. This is where I’ll share those.
  • Interviews with local producers, providers and chefs. I’ve never done interview like that before, but there are a lot of really interesting people doing amazing things here and I’d love an excuse to pick their brains.
  • Links to cool food things to do.

I’m not sure what the publishing schedule will be yet, but I expect I’ll have something to say at least once a week.

I hope you’ll come along for the ride!

Thanks for reading,

Kevin Lawver

Importing Rdio Playlists (and Your Collection) Into Google Music

My beloved Rdio is dying, and soon. They ran out of money, sold all their assets in a fire sale and have given their users about a week to find a new music home. I tried Apple Music, but quickly ran into limitations (song limit, my patience with their awful UI, horrible apps for importing songs, etc). Asking around, it looked like Google Music was the next best option.

And then the problem was, how to I get almost 5 years of musical history from Rdio into Google Music? All those favorites playlists from 2011-2015, the road trip playlists, the special occasion playlists… all of those will just disappear.

It took a lot of experimentation, but I found a way to export my playlists (and entire collection) from Rdio to Google Music. Here’s what you need (sorry, this is going to require some Terminal time):

  • First, you need to install the Rdio Enhancer Chrome Add-on.
  • Sign up for the Google Music free trial.
  • Install gmusic-playlist – it’s a python library for interacting with Google Music. It has some dependencies, so you’ll need to follow the README instructions carefully.

After you’ve gotten those installed, you need to do the following to save your playlists and collection in a format that’ll work with the importer:

  • Go to Rdio in Chrome.
  • Click Favorites.
  • You should see an Export CSV button. Click it. Depending on the size of your library, this could take a while. It’s going to generate CSV files for your entire collection. My 35,000 song collection took 3 CSV files, and about 5 minutes to generate and download them. Chrome will probably ask you if this site can download multiple files. Say yes and wait for all of them to download (15,000 songs per file).
  • Once you have all those files, it’s time to do playlists!

For each playlist you want to save:

  • Click its link in the left nav bar.
  • Click the 3 dots in a circle button (next to the share button), then “Extras”, then “Export to CSV”.
  • That’ll download another CSV file.
  • You should open up each CSV and delete the first line (the header) or you’ll end up with “Did She Mention My Name” by Gordon Lightfoot in all of your playlists. If that doesn’t bother you, go ahead skip this step.

Now that you have your collection and all the files you want to save, it’s time to set up the gmusic-playlist importer. After you unzip it, open the folder and then open preferences.py in your favorite text editor and make the following changes:

  • username should be your google login email address.
  • Change the track_info_order line to look like this: track\_info\_order = \['title','artist','album','trackNumber'\] (the only change is to change “songid” to “trackNumber”).
  • Change allow_duplicates to True.
  • Change search_personal_library to False.
  • Save the file.

Now you can follow the gmusic-playlist directions to import all those CSVs. Google Music has a limit of 1,000 songs per playlist, so your collection will be broken up, but at least you’ll have all your songs!

Update: I tried to like Google Music. I really did. But, it has some fatal flaws:

  • Their new releases page is bad and not updated with actual new releases.
  • There’s no social at all. It’s awful.
  • The Web UI is just broken enough to be really frustrating, and all the web apps for it are hamstrung by the web’s brokenness.
  • They do very strange things with explicit lyrics.

So, I was going to update this post with instructions on how to import your official Rdio export into Google Music, but… don’t do that.

I’m trying out Spotify Premium again for the first time since I started using Rdio, and they’ve paid attention. Social is better. Sharing is better. The queue is persistent between sessions. They have more music than Rdio did, or that Google Music has. Their new releases page is actually mostly up to date.

Instead of using this process to import things to Google Music, use the official Spotify Rdio Import tool. It takes about five minutes and works really well.

Dealing With Your Kid’s Email: A Nerd’s Approach

My kids both have Google Ed accounts for their school work, which comes with an email address. Some of the parents in the school’s Facebook group were asking how to set up the school email account on their phones, which feels like overkill to me. I don’t log in to my kid’s email – I just have all of their incoming email forwarded to me (which I then filter to get it out of the way so I can read it later).

And here’s how to set that up if you’d like to do the same thing!

  • Go to Gmail and log in as your kid.
  • Click the Gear icon on the top right side of the page and click Settings
  • Click on the “Forwarding and POP/IMAP” tab.
  • Now click the Add a forwarding address button.
  • Put in your email address that you want emails forwarded to and click Proceed.
  • It’ll send a confirmation code to your email. Grab that and put it in the verify field.
  • Now click the radio button next to Forward a copy of incoming email to…, select your email from the dropdown and then choose keep Gmail’s copy in the inbox from the second dropdown.

And there you go. Now you’ll get all your kid’s emails in your inbox. Lucky you!

Now, for bonus points, filtering. I have a ton of filters to keep my inbox nice and clean, and my kids’ emails have their own filters. Here’s how to set one up:

  • After you set up email forwarding, you’ll start getting emails to your kid in your inbox. You need one of those to start with. It doesn’t matter what it is as long as your kid is one of the recipients.
  • In the search box at the top of GMail, search for to:yourkid@whatever.com (replacing “yourkid@whatever.com” with their actual email address).
  • Once the results come up, click the More button and choose Create Filter.
  • The To field should be filled out with your kid’s email address, so go ahead and click “Create filter with this search”.
  • This is where things get fun. Here are the settings I use for my kid’s email:
    • Label it with the kid’s name.
    • Skip the Inbox
    • Mark it as read.
  • With those settings, they never hit the inbox, but, I have to remember to check it periodically, so it’s probably a good idea to leave them in the Inbox to start and not mark them as read – just apply the label.

That should help you keep up with your kid’s school emails without going crazy! Good luck!

Accidental Greatness: Sriracha Chicken Quesadillas

I have accidentally created the greatest food ever: the Sriracha Chicken Quesadilla:

You need to:

  • Preheat the oven to 350
  • Slice two onions into quarter inch slices
  • Slice two bell peppers (or mini bells) into quarter inch slices
  • Four boneless chicken breasts

Assemble:

  • lay the onions out on a roasting pan or cookie sheet so there’s no overlap
  • put the peppers on top of the onions, again, no overlap.
  • drizzle olive oil over the onions and peppers, then salt and pepper.
  • put the chicken breasts on top of the peppers and onions.
  • salt and pepper the chicken then drizzle with olive oil.
  • squirt sriracha over the whole thing.
  • bake for an hour at 350.

Once it’s done, cut up the chicken, throw some into a tortilla with some of the onions and peppers and sharp cheddar cheese and then griddle that thing until the tortilla is crispy and the cheese is melted.\
And now eat it all up.

I should have taken a picture, but I didn’t because I couldn’t wait.

We’ll Never Understand

So far, I’ve seen statements from at least 3 politicians, who have no problem expressing strong opinions about people outside their religion and race; who never let their own ignorance keep them from pronouncing judgement on others, say today that we’ll “never understand the motivations” of the monster who killed 9 people last night in Charleston.

Why reserve your whip-smart judgement now? Why be so “sensitive” and offer your “prayers”? Could it be because your ignorant ramblings maybe inspired this guy?

Media figures and politicians demonize entire races and religions all the time, saying, like Glenn Beck did, that people are “willing to lay down their lives” for whatever batshit crazy cause they’re spouting off about. And then, when some crazed lunatic actually DOES WHAT THEY SO SLYLY SUGGEST, they clasp their hands and say they’re praying for the victims and say we’ll never understand what drove them to do such a horrible thing.

We know. They were inspired by parents, by the talk radio hosts they listen to, by the politicians that pander to any loony zealot who will vote for them (or give them money), by the mentally unhinged bastards who say we’re at war with everybody.

So, maybe instead of just praying for the victims, we should stop being such assholes and preach the religion we say we follow? Preach peace. Preach understanding. Preach forgiveness and humility. Teach your kids not to be racist. Teach your kids to love their neighbors (no matter who they are).

These tragedies are avoidable, and praying for the victims is the least you can do. Condemn violence. Condemn racism. Condemn those who make targets out of innocent people. And if you are one of those people, stop it already. You’re the problem. Be a part of the solution.

What You Won’t See on CNN…

“Here’s what you won’t see on CNN” is my new least favorite phrase. I definitely won’t see it on CNN because I don’t watch any of the 24 hour news networks. Their primary job isn’t to inform me, provide clarity of nuanced issues or situations, or to enlighten mankind about the problems we collectively face.

Their entire purpose is to make money. To do that, they need eyeballs. To get eyeballs, they have to turn every situation into an event. And every “event” has to have good guys and bad guys and has to have an “angle”. And that angle has to be clear enough so even the most mouth-breathing of viewers can understand it in less than 30 seconds between commercials and know who to root for.\
The problem is that nothing that happens is black and white and there are rarely easily identifiable bad guys, just people acting in their own best interest (or what they think is their best interest).

All of the coverage, all of the commentary, all of the fancy graphics, all of the “breaking news”, it’s all there to get your adrenaline pumping and to keep your eye glued to the screen and so you’ll stick around through the commercials.\
So, don’t fall for it. Don’t watch the news. Read the news. Read commentary on the news. Read real journalists who do real research and provide perspective and expose nuance.

Stop helping them treat tragedy as entertainment. Stop participating the outrage cycle. Understand that every source of information has a point of view. It doesn’t make them wrong or right, but it affects how they view and report on things. Don’t trust all first person accounts. Be cautious about joining a movement until you understand the motivations of those involved.

There are better things we can be doing with our time than speaking like pundits on the TV or radio. We could be helping.\
I’m not sure how to help with a lot of the things going on in the world (and in my city) right now, but I can at least not add fuel to an already out of control fire.

Vegetable Stock in the Crock Pot

A simple title, but this is a really simple recipe. I decided after a tough week and after seeing someone mention it on Instagram, that I really needed 15 bean soup. Instead of just using water, I decided to try making homemade vegetable stock. I had some veggies and I have a crock pot. How hard could it be?

Not hard at all. I have a mammoth 6 quart crock pot, so you might need to reduce the amounts of things if you have a smaller one.

This is a mishmash of a bunch of different recipes I found online with most of the ingredients doubled and a couple added. This stuff comes out really savory and a lot richer (not subtle at all) than other vegetable stocks I’ve tried before – and way better than anything I’ve ever had out of can.

Ingredients

  • 2 small tomatoes, quartered
  • 2 smallish sweet onions, quartered
  • 1 bunch of celery, cleaned and w/ the butt chopped off. Leave the leaves!
  • A bunch of carrots, chopped up.
  • 1 tablespoon-ish of salt
  • 1 tablespoon-ish of minced garlic
  • 1 teaspoon of dried oregano
  • 1 squirt of Sriracha
  • 2-4 peppercorns (I put in 3x that many and it’s really peppery – it’s good, but a little goes a long way).

Directions

  1. Put everything in the crock pot
  2. Fill your crock pot up with water, almost to the top but not quite.
  3. Cook on low for 6-7 hours
  4. Strain out all the bits – mine came out a little cloudy, probably because of the tomato. If you care about that, then you might want to strain it through a coffee filter or cheesecloth.
  5. Let cool for 30 minutes
  6. Put it in the fridge
  7. Make something awesome with it later, or just drink it and get superpowers.

It ended up producing a little over a liter of stock – I think using fewer vegetables would have been just as effective and produced more stock.

I’m making 15 Bean Soup with mine, but you could use it for pretty much anything, or just drink it right up. We had more than would fit in the container for the fridge, so Jen and I both had a mug and it was great!

Enjoy!

Merry Christmas, Now Make Fancy Butter!

Garlic herb butter on the left, Honey-Sriracha on the right.

We were invited to a big family Christmas Eve dinner and were supposed to bring an appetizer. We had an antipasto tray ready to go, but that wasn’t experimental enough, so we decided to make a “flight” of fancy butters to go along with the bread we knew would be there. They were a big hit, and really easy to make (it took longer to clean the mixing bowl and the whisk attachment than to make the butter). Here’s what we made:

Sweet Orange Butter – This is amazing. Sweet, very orange-rich, and would be amazing on biscuits, waffles or pancakes.

Garlic-Herb Butter

I think because we had lasagna, this one went the fastest.

  • 1/2 pound of softened butter
  • 3-4 sprigs of thyme
  • 2 sprigs of rosemary
  • 10-12 chive stalks
  • 1 teaspoon minced garlic

Instructions:

  1. Remove the rosemary and thyme leaves from their stalks
  2. Pulse all the herbs in the food process until they’re finely diced but before they turn into pesto.
  3. Throw everything in the mixer
  4. Whisk on low for a minute
  5. Whisk on high for a minute or two until everything is mixed in
  6. Refrigerate to firm it back up.

Sriracha Honey Butter

This one was an experiment, mostly because I love adding Sriracha to things. It turned out really well. I’m not sure what the food science is behind mixing fat and Sriracha together that turns things into deliciousness, but I love it. This ended up with just a tiny bit of heat (kids were eating it and not crying, that’s how little heat there is), but with a great smokey pepper flavor that worked really well with the honey.

  • 1/2 pound of softened butter
  • 2 tablespoons of Sriracha
  • 3 tablespoons of honey

Instructions:

  1. You don’t really need to measure things. I’m guessing as to how much I put in there, but it was basically those proportions – slightly more honey than Sriracha
  2. Throw it all the mixer
  3. Whisk on low for a minute
  4. Whisk on high until everything’s combined.
  5. Refrigerate to firm it back up.

We put them in creme brulee ramekins to serve (1/2 pound of butter ended up filling two ramekins, so you might want to halve the recipes for a smaller party).

I didn’t think making crazy butter would be so easy, or be so well-received. I’m going to have to try some more!