That infamous remark about herself and the lovely Christy Turlington has often been misquoted as “I don’t get out of bed for less than $10,000.00 a day.” The Peter Beard shot in my last post got me thinking, I’ve spent a great deal of my career in bed. My motto? Why get out of bed at all for work, if you don’t have to?
Get your minds out of the gutter people, it has all been perfectly legal! I was just looking through old modeling and acting photos, and realized how many of my shoots I actually managed to do in a reclined
position. Some of you may see think “wow, Jewels must be a super cool “chilled out babe,” but I’m actually that lazy. Okay, so maybe not all of it was in bed, but I certainly had a way of making sure I was comfortable.
I recently went mattress shopping, and I was informed we spend approximately 1/3 of our lives in bed, (therefore we should opt for the priciest mattress we can afford or – so they would like us to think). Well if the average person spends 1/3 of their life in bed – I probably spend at least half in mine.
Creativity, for me, is born from dreams, so it follows naturally that my favorite room in the house is actually my bedroom, not the kitchen. I’m not alone in this theory.
My ex kept a note pad and pen by the bed, and would often wake in the middle of the night to jot his dreams down for future projects. Old habits die hard, albeit sans le maquillage, hair, fashion photographer and
husband these days, I still spend as much of my work day in bed as out (at least I did last year). I haven’t quite figured out how to cook from bed, but most my recipes are dreamt up here before the first test run in the kitchen. Here’s one such recipe…
Pears, Sweet Potatoes, & Maple–Cider Reduction
Not only did this recipe quickly become a client favorite, it is perfect for smaller Thanksgiving celebrations this time of year. It also happens to offer a lighter, healthier alternative to the Thanksgiving classics with fewer pans to clean-up, and can easily be made a day or two in advance.
4 cups water
2 large sweet potatoes, peeled and cut into 1/2 inch chunks
1 cup cider vinegar
1 cup apple juice
1/3 cup maple syrup
2 tablespoons Dijon mustard
2 Bartlett pears, peeled and cut into 1/2” chunks
2 teaspoons olive oil
1/2 cup all-purpose flour
2 teaspoons dried thyme, divided
1 teaspoon granulated garlic
2 pounds of turkey tenders
salt and pepper to taste
1). Bring water to boil in a large saucepan over medium heat. Add sweet potato chunks, cook until just fork tender but not mushy, about 12 – 15 minutes. Drain and set aside.
2). Meanwhile bring cider vinegar and apple juice to boil in a medium size saucepan over medium heat. Reduce by half, boiling for about 15 – 20 minutes. Add syrup and mustard and 1/2 teaspoon of salt, whisk continually for 5 minutes. Add pear chunks, stir for two minutes, and reduce heat to low.
3). While cider vinegar and apple juice are reducing, mix flour, 1 teaspoon of the thyme, and granulated garlic. Dredge the tenders, shaking off any excess flour. Season with salt and pepper to taste.
4). Heat olive oil in a large skillet over medium heat. Add turkey tenders and brown 4-5 minutes per side. Add sweet potatoes and cider vinegar mixture with pears to the pan, reduce heat to medium-low, cover and simmer until turkey tenders are just cooked through, an additional 8-10 minutes depending on thickness of the tenders. Internal temperature should reach 165 degrees F. Serve hot with sweet potatoes and sauce spooned over the top.
Serve with a green vegetable such as sautéed spinach.
I often make this recipe with pork chops instead of turkey, and the recipe gets many client repeat requests this way too.