While she may have never participated in the joy and wonder of treat yo’ self day on screen (I would argue Leslie felt her life was a treat anyway), we could look no further than Parks star, Emmy Award snubee, victim of our stalking (rewritten thanks to time travel) and co-best person in the world, Amy Poehler, to finish off Treat Yo’ Self Week.

We have documented our long struggles with trying to secure Ames’ friendship; when stalking / catfishing as Hollywood heavyweight Anneljamin Juddailes via Adam Scott didn’t work, we opted to rewrite history and join her BFF (now one of her BFFs) Teens at the Delaware County Summer Showtime.

After connecting with Ames via Teens at Second City (our nefarious plot worked), we immediately became best friends and have been living the good life with the Queens of Comedy ever since! Oh, you can bet your bottom dollar that we were heavily involved in the successful reshaping of Leslie Knope, all of Amy’s Award Show gags and generally controlling her life like a Momager – she is Kim to our Kris!

While Amy was present for our ugliness with Lorne Michaels and the subsequent lifetime ban at 30 Rock, she was kind enough to base Parks out of L.A. so we could still be involved in her life and members of her entourage. Who else is going to beat the shit out of Edie “Mrs. Soprano” Falco when she crosses her? Exactly.

Ames’ is on a break from filming and between press circuits for the world’s saddest, most soul crushing movie Inside Out and the upcoming Oscar winning, box-office breaking hit Sisters so dropped by to relax and treat herself to our glorious Amy Poehlenta Chips.

 

 

Between the sharp cheese, the whack of herbs and the hint of chilli, I have nothing to say other than the fact these are just as glorious as their namesake – love you Ames!

Amy Poehlenta Chip? Treat yo’ self. Treat yo’ self, indeed!

 

 

Amy Poehlenta Chips
Serves: 6

Ingredients
2 cups chicken stock
1 cup instant polenta
1 cup parmesan, grated
25g butter
½ cup rosemary leaves, chopped
sea salt and cracked black pepper
200g ricotta
2 tbsp chilli flakes
olive oil
1 tbsp sea salt flakes
1 tbsp sage, chopped

Method
Place the stock in a large saucepan and bring to the boil over medium heat.

Reduce heat to low and while whisking, gradually add the polenta – continuing for a couple of minutes before removing from the heat.

Throw in the parmesan, butter, rosemary and season with salt and pepper, generously with the pepper, and give a good stir. Cover with cling and leave to cool for 15-20 minutes.

Once cooled, fold through the ricotta and place the cheesy, polenta-y goodness in a lined small (20cm-ish) square cake tin and refrigerate until set, about six hours.

Preheat oven to 180C.

Remove the baking paper, and obviously the polenta with it, and slice into 2cm square matchsticks. Layer the chips on a lined baking sheet, drizzled with olive oil and bake for 50-20 minutes, or until golden and crisp.

While the chips are baking, combine the sage and salt. When the chips are done, allow the cool for 5 minutes before coating in the sage salt and devouring. Preferably with some Coolaioli.

You know Amy would like that.

 

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