Katie Holmades

Dawson's Creek 20th Anniversary, Party Food, Side, Snack, Tapas, Vegetarian

After kicking our celebration of Dawson’s Creek’s 20th anniversary with my dear friend Joshua Jackson, aka the erstwhile Pacey Witter, I knew I had to follow-up with a date with Pacey’s endgame *spoiler alert from fifteen years ago* Katie Holmes.

While Katie and I have had our ups and downs throughout the years, her finally emancipating herself – with Suri’s help, obviously – from Tom Cruise reaffirmed our bond. Fun fact: I was one of the few people to know about her relationship with Jamie Foxx.

Don’t get it twisted though, our relationship started out extremely strong on the set of the Creek. She was just starting out and my boy Ang called me after directing her in The Ice Storm to see if I would teach her the ways of TV and mentor her career.

Another fun fact: I taught her the importance of an asymmetrical smile.

Given how busy I am, Katie and I haven’t been able to hang out as often as we’d like so she was thrilled to accept my invitation. Plus it is a new year so both of us are feeling the crappy mantras about new us-es and decided it was time to deal with any and all of our leftover Cruise-related issues.

He most definitely wasn’t an ex of mine or anything and we didn’t have any Scientological related issues, obvi. Because neither of those things would ever happen. Ever. Right?

It was an emotional catch-up, honouring her greatest work, working through our feelings and devouring a big batch of Katie Holmades.



Full disclosure, I’m not a huge fan of dolmades but Katie loves them AND these ones are good enough to win me over. Spicy and packed full of a herby, lemon punch, they are the perfect snack for working through trauma whilst celebrating milestones.




Katie Holmades
Serves: 12.

½ cup long-grain rice, rinsed
1 tsp ground allspice
1 tsp dried chilli flakes
½ tsp cumin
small handful oregano, roughly chopped
small handful mint, roughly chopped
small handful parsley, roughly chopped
2 tomatoes, roughly chopped
3 garlic cloves, minced
2 lemons, zested and juiced
100g feta, mashed
40 vine leaves
½ cup olive oil

Cook the rice in boiling salted water for about ten minutes, or until almost cooked. Drain and rinse under cold water to stop the cooking and leave to drain and cool for about ten minutes.

Transfer the rice to a medium bowl and add the spices, herbs, tomatoes, garlic, lemon zest and feta in a bowl, stirring well to combine.

To assemble, place 2 heaped teaspoons of rice mixture in centre of a leaf, fold in the sides and roll to close. Place upright in a saucepan and repeat the process until all done and the dolmades are tightly packed.

Combine the lemon juice with the olive oil, pour over the dolmades and cook over low heat for an hour, or until leaves are tender. Cool to room temperature before transferring them to the fridge to chill completely overnight.

Devour cold, greedily. Preferably as part of a Abi-Maria GoMezze Plate, Nick Iadanzipasto Platter or a Charcucirie Fields Board.


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I don’t want to wait

Dawson's Creek 20th Anniversary, Guess Who's Coming to Dinner

Next Saturday marks 20 years – yes, 20 – since the great Dawson’s Creek premiered.

Just let that sink in for a bit. Twenty, damn, years.

While January is starting to feel like a marathon of dates what with the inaugural Golden Globe Gold celebration, followed by a week honouring the return of Schitt’s Creek, one simply can’t ignore the 20th anniversary of Dawson’s Creek.

So open up your morning light, and say a little prayer for I. You know that if we are to stay alive. Then see the love in every eye.

Image source: The WB.


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Spicy, Sweet & Souri Cruise Soup

Main, Soup

What a difference two weeks make! I mean, we had envisioned The E.J.A.C.U.L.A.T.E. Book Club as a time for us to get together with our friend Eric Jonrosh and tear shreds of our mutual friends’ talent or lack thereof.

Suri Cruise being the talented and ferocious tween that she is got in touch when she heard we would be discussing her first book Suri’s Burn Book (originally a blog, imagine that) she decided to get in touch and, knowing our catty behaviour, get in front of the situation. Therefore, our book club will now, forever more, involve our celebrity-author friends.

Eric chose Suri’s Burn Book for its strong sense of prose and the questions it asked about society; why do we act like children when we don’t own a Ferragamo, why did the Kardashians exist before the arrival of Caitlyn Jenner and why oh why do the Garnerflecks insist upon acting poor?

Suri’s writing blisters of the page as she highlights the inherent flaws with the current crop of second generation (plus) Hollywood. Give us the Lizas, the Drews and the Carries; these women knew what privilege could get you and, where required, derailed early enough to enjoy successful careers.

I mean, you just always knew Suri was behind Katie’s emancipation (and getting rid of her half smile), didn’t you?

Suri balances her acid tongue with surprising stints of sweet empathy (free the Kardashian-Disicks, am I right?) and the kind of scathing words that burn to your core – as such, the only appropriate thing to eat during the discussion/analysis was our Spicy, Sweet & Souri Cruise Soup.


Spicy, Sweet & Souri Cruise Soup_1


Like Cruise’s work, the whack of chilli punches you in the gut like one of her barbs, the sweetness of the honey is like her public persona and the tang of the sake is representative of the tartness you feel in your soul from the existential questions Cruise’s work raises.

Five Jonrosh Goblets out of Five, for the book and the soup.


For those playing at home, what did you think of Suri’s work?


Spicy, Sweet & Souri Cruise Soup_2


Spicy, Sweet & Souri Cruise Soup
Serves: 3-4.

3 cloves of garlic
2 red chillies
thumb-sized piece of ginger
200g shitake mushrooms, sliced
225g sliced bamboo shoots, drained
vegetable oil
3 tbsp gluten free soy sauce
¼ cup cooking sake
1 teaspoon honey
1 ½ litres vegetable stock
250g firm tofu
4 spring onions
½ bunch of chives
1 large egg
sea salt
freshly ground white pepper

Heat stock in a large saucepan before you get to work preparing everything else.

Peel the garlic, crush and finely slice, finely slice the chillies, peel and finely grate the ginger; combine all three in a bowl.

Drain the bamboo shoots and finely slice the mushrooms.

Heat a generous amount of oil in a large saucepan, over high heat; add the mushrooms, garlic, chillies, ginger and bamboo shoots and fry until softened and lightly golden.

Add the soy, sake and honey to the pan with a generous pinch of salt and pepper, stirring and cooking for a further minute. Add the stock and bring to a gentle boil, before reducing the heat and simmering for about ten minutes.

Use this time to dice the tofu into 1cm cubes, finely slice the shallots and chives, and quickly whisk the egg in a large mug.

Add the tofu, chives and shallots to the pan, stir and remove from the heat. Give the saucepan a stir and while stirring, pour in the egg to finely cook it into thin ribbons.

Add sriracha to taste and season with more soy, sake, salt and pepper until you balance the flavours to your taste.

Devour and clear out your sinuses.


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