that girl allison

I'm Allison. I see a ton of theatre. I'm a fan of Green Day, Ted Leo & the Pharmacists, Weezer, Oasis, Adam Rapp, Emily Giffin, and Shakespeare. I run sometimes, and do yoga always.

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thatgirlallison08 at gmail dot com

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Posts tagged "cooking"

Quiet Saturday Night At Home: Since I was out with friends last night, my night tonight is made up of Netflix and this pasta. I made this via a recipe on Ramshackle Glam. It’s pasta + asparagus + lemon juice/zest + olive oil + goat cheese + pepper.

Recipe here. 

I’m looking high-protein recipe ideas because apparently I don’t get enough protein and that’s why I’m always effing hungry. I don’t feel like Googling, so if you would be so kind… leave me some links! :)

I haven’t had an entire week off since about July 2012 (before I started my full-time internship in early August 2012). I’m a bit of a control freak and a worrier so I never like to take time off and detatch from work. I had used about five of my twenty vacation days so far when I realized it was late September and I could only carry over 5 of those remaining days, I decided to take this week off and do nothing.

Well, I took this week off, but I didn’t do nothing, technically. I slept in most days to 8am (a good two hours later than I usually sleep!), which was nice. I kept track of my work email on my phone and as far as I could tell, no shit was hitting the fan at all. Which was nice. Very nice.

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My new obsession.

I started adding chia seeds to my smoothie about six months ago. I’d learned somewhat vaguely about the health benefits and thought why not. I’ve learned a bunch more since, and on Wednesday night at Gabrielle Bernstein’s lecture, The Chia Company was a sponsor and they were handing out chia seed pudding cups left and right. It was delicious, and the only ingredients were blueberries (or whatever flavoring), coconut milk, and chia seeds. I looked up a recipe to be safe, and I made the above. It’s SO good.


  • Half cup to 3/4’s cup of blueberries
  • 2 cups of coconut milk (or almond milk, or whatever)
  • teaspoon of liquid stevia
  • teaspoon of vanilla
  • 3/4 cup of chia seeds


  1. Blend most of the blueberries with the milk in a blender.
  2. Add the vanilla and stevia; blend again
  3. Pour the chia seeds in a medium bowl and pour the milk/blueberry mixture in and mix.
  4. Let it sit for an hour, then top with the remaining blueberries.

It definitely LOOKS weird. But it tastes awesome!

I decided a couple of months ago to see if I could go stay with my aunt, uncle, and cousin at their house in Freeport, Maine for a weekend. They said “of course!” I took the train up to Boston on Thursday, where my aunt was in town for business, and we drove back together. Over the past four days I did:

  • I learned “Imagine" on guitar, thanks to my uncle.
  • Had two jam sessions including multiple guitars, a ukelele, and a mandolin.  
  • Went to yoga
  • Meditated
  • Baked super kick-ass peanut butter chocolate chip granola bars.
  • Baked double chocolate chip cookies.
  • Cooked Indonesian-style fried rice with vegetables.
  • Went to see David Byrne & St. Vincent at the State Theatre in Portland.
  • Burned a CD from my family of a ton of Guster songs.
  • Shopped: I bought three bras ($47!), jeans from the Gap (originally $60, on sale for $22), and super cute sandals from Bass (originally $90, on sale for $37)… among a few other things.
  • Played Clue (yes, the board game) for the first time in FOREVER.
  • Two days in a row I slept until the exceedingly late hour of 9AM. 

I had an excellent time. I’ll post pictures of food and the concert later. Now it’s back to real life!

My friend Ann recently told me that I should start blogging about the food I make because when I post pictures of it on Facebook, it all looks really good. Well, this is what I made last night and it IS really good. It’s from Everyday With Rachael Ray - one of my favorite magazines to get every month. It’s called “Gingery Chicken Fried Rice.” Here’s the recipe:


  • tablespoons vegetable oil
  • eggs, beaten
  • cups diced roast chicken (preferably dark meat)
  • scallions, thinly sliced, white and green parts separated
  • 1 1/4 ounces fresh ginger, peeled and cut into matchsticks
  • cups cold cooked long-grain rice
  • 1/2 cup thawed frozen peas
  • tablespoons soy sauce, plus more for serving
  • teaspoons white vinegar
  • 1/2 teaspoon toasted sesame oil


  • Preheat a wok or cast-iron skillet over high heat. Add 2 tbsp. oil, swirl to coat the pan and add the eggs. Cook, stirring constantly, until the eggs are scrambled, 1 minute. Transfer the eggs to a plate. Wipe the pan clean and return to the heat.
  • Add the remaining 1/4 cup oil; swirl to coat. Add the chicken, scallion whites and ginger. Cook, stirring frequently, until the chicken is golden, about 2 minutes. Stir in the rice and press into the pan. Cook, stirring and pressing, until the rice is sizzling, about 2 minutes.
  • Return the eggs to the pan; add the peas, 2 tbsp. soy sauce, the vinegar and sesame oil. Cook, stirring, until heated through, about 1 minute. Serve with more soy sauce and the scallion greens.

I love going to Jordan's blog to look for new, easy recipes to try.  Since I was homebound today and feeling indulgent, I decided to make her “5-Minute Chocolate-Banana Cream Pie.”  It really did take just five minutes to make, after which I let it sit in the fridge for about half an hour to “set.”

1. Slice up one and a half bananas and line the bottom of a pie crust.

2. Prepare the pudding with skim or whole milk and spread on top of the bananas.

3. Cover with Cool-Whip and then cover with chocolate chips or sprinkles, or whatever you like.  I used multi-colored candies for Gay Pride Weekend.  

4. Let set in the fridge for half an hour, then enjoy!  Yum.

I’ve been trying to do this new thing in an effort to teach myself to cook where I try to cook at least one new dish a week.  One of the first new dishes I attempted a couple of months ago was with my friend Lindsay and it was Jordan’s “new favorite cozy meal.”  

Although I think we used too much balsamic vinegar, and we substituted shredded mozzarella cheese for sliced, but overall, it was insanely good and since we used an entire box of pasta, we each were able to put two extra servings each in Tupperware.  

The whole meal took about an hour to make, and it probably would’ve taken less time had the burner under the pot of water been turned on before anything else was started.   

The first dish I tried making was from a recipe I found a few weeks ago in the New York Times.  I left out the onions, and it’s basically a simple baked pasta, but it was good!  As evident by the above photo, it was difficult to snap a picture that didn’t make the food look gross.  


  • 1/4 cup extra virgin olive oil
  • 3/4 cup diced onions
  • 1 table spoon sliced garlic
  • 1 28-ounce can of crushed tomatoes
  • 2 teaspoons salt
  • 1 teaspoon crushed red pepper
  • 1 cup Sardinian sheep’s milk ricotta
  • 1 cup torn basil leaves
  • 1/2 cup grated Parmesan  cheese
  • 1 box penne
  • 2 tablespoons butter


  1. Boil a pot of salted water.
  2. Heat oil in a medium sauce pan heat over medium heat, add onions and saute until translucent; add garlic, and saute for another minute.  Bring tomatoes and red minute.  Bring tomatoes and red pepper to a simmer for 20 minutes.
  3. Cook pasta in water for five minutes, then drain.
  4. Place pasta in the man with sauce.  Stair until coated well.  Sprinkle 1/4 cup of parmesan over pasta.  Turn heat off and add butter, basil, and ricotta.  Stir and pour in a 12”x9” baking dish.  Put remaining parmesan on top and bake in a 425* oven for 20-30 minutes until the top is crown and crispy. 

Last Friday night after one of the last performances of The Science of Guilt, I came home and made shrimp scampi for the first time in a while.  It came out well, and though I think that there’s always a need for more lemon juice, it tasted good and I left well-enough alone.  It’s a super simple, and quick, dish that I had for the first time last January while visiting some family up in Maine.  So while this technically wasn’t a “new” dish, it was one I hadn’t made in a while, so I thought it could still kind of count.  


  • Vegetable oil
  • 1 tablespoon kosher salt plus 1 1/2 teaspoons
  • 3/4 pound linguine
  • 3 tablespoons unsalted butter
  • 2 1/2 tablespoons good olive oil
  • 1 1/2 tablespoons minced garlic (4 cloves)
  • 1 pound large shrimp (about 16 shrimp), peeled and deveined
  • 1/4 teaspoon freshly ground black pepper
  • 1/3 cup chopped fresh parsley leaves
  • 1/2 lemon, zest grated
  • 1/4 cup freshly squeezed lemon juice (2 lemons)
  • 1/4 lemon, thinly sliced in half-rounds
  • 1/8 teaspoon hot red pepper flakes


  1. Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.
  2. Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.
  3. When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.

(Original recipe source.)