Party Like a Rock Star: My Interview with Lina Axmacher
02/21/2012
Lina is the kind of woman that doesn't take NO for an answer....she makes her dreams reality, and wherever she is there is sure to be a party!
Bio
Born in Söderköping, Sweden, she fits the stereotypical image of a Nordic beauty, but she will be the first to tell you that behind that gorgeous exterior is a hard working woman that knows exactly what she wants. Just last year, she competed in and won the honor of representing her country in China as Miss World Bikini Sweden, all while filming and debuting her own television show. While living in New York, her second home, her passion for writing and blogging was born. In her blog she gives us a glimpse into her jet set lifestyle, that takes her all over the world with the four loves of her life. Trevor and their babies, Cash, Flow and Black Amex.
Lina's Blog
Lina's TV Show
Follow her on twitter: @LinaAxmacher
FOODINEASTA: What food do you consider to be an aphrodisiac?
LINA: Oysters!
FOODINEASTA: Do you eat Lördags godis (Swedish candies traditionally eaten on Saturdays?) Which ones are your favorites?
LINA: I eat Lördags godis almost everyday!:-) Marabou chocolate-my fav!
FOODINEASTA: Where is somewhere that you would love to travel; just for the food?
LINA: America! Loove the food there! Also Mexico; can’t get enough of guacamole:-)
FOODINEASTA: When you do cook, do you use a recipe book or cook from your heart?
LINA: Always from my heart!
FOODINEASTA: Recently when you were in China for Miss Bikini World, you had the chance to explore Chinese cuisine…what was your least favorite thing?
LINA: Chicken feet! NASTY!!! Didn’t eat anything in China that I liked...
FOODINEASTA: What do you think is your greatest accomplishment?
LINA: Moving alone to NYC and my success in China in The Miss World pageant
FOODINEASTA: Have you ever tried to impress a man by cooking for him? How did that turn out?
LINA: Swedish men are easier to impress by my cooking; my American boyfriend is impossible! Only thing he really, really likes is my spaghetti and meat sauce.
FOODINEASTA: Chocolate or Vanilla?
LINA: Chocolate
FOODINEASTA: What do AMEX, CASH and FLOW (her three sweet Weimaraners) think of your cooking?
LINA: They are the ones who appreciate it the most I think:-)
FOODINEASTA: What’s your favorite Swedish food?
LINA: My mom’s home-cooked meals! Anything she makes tastes good:-)
FOODINEASTA: Who is luckier you to have you boyfriend or your boyfriend to have you?
LINA: For my boyfriend to have me of course!!:-)
FOODINEASTA: They say home is where the heart is….Complete this sentence …My heart is in__________________
LINA: two places...New York and Söderköping, Sweden
FOODINEASTA: You work with a personal trainer, what is the best food advice that he has given to you?
LINA: Don’t eat until you are full, eat until you are satisfied
FOODINEASTA: What’s something that your will not eat?
LINA: Ginger and lamb I just cannot eat!
FOODINEASTA: What’s your favorite comfort food?
LINA: There is lots of it but I’m gonna say pizza. Papa Johns is my nr 1 choice!
"Creamy Au Gratin Potatoes but nothing beats my mother's cooking" ....Lina Axmacher
Ingredients:
4 russet potatoes, sliced into 1/4 inch slices1 onion, sliced into rings
salt and pepper to taste
3 tablespoons butter
3 tablespoons all-purpose flour
1/2 teaspoon salt
2 cups milk
1 1/2 cups shredded Cheddar cheese
Directions:
Preheat oven to 200 degrees C (400 degrees F). Butter a 1 quart casserole dish.
Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste.
In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes, and cover the dish with foil.
Bake 1 1/2 hours in the preheated oven.
Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste.
In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes, and cover the dish with foil.
Bake 1 1/2 hours in the preheated oven.
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| Lina and Trevor |
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Jamie Lynn Thompson "aka" The Mad Hatter
01/30/2012
This woman possesses a creative spirit in all she does from her fabulous designs, her amazing culinary creations to just living life. Most people that know her, know that Jamie is an artist and, she's sensitive about her @&$%!
Bio
I always enjoyed cooking. Sounds like the typical start of a bio, but since
I was a little girl standing next to my Italian mother and grandparents in
the kitchen my sense of smell has motivated & inspired me to keep the
wonderful aroma's of home cooked food in my world. Looping in my creative
hobby with cooking, has been my new venture, Armed & Dangerous, one of a
kind hat design. Specializing mostly in fedora's, I customize these lids
based on my clients personal style. This has been my outlet, like cooking,
to just relax and enjoy all the elements & ingredients of life.
Armed & Dangerous
Follow her on twitter: @armednyc
www.armednyc.com
*CORN FLAKE CHICKEN TENDERS W/GARLIC MAYO, CHIPOTLE KETCHUP & BRUSSELS
SPROUTS*
Heat oven 450degrees
3 whole chicken breasts cut into strips
Whisk 1 egg, 2 tbs of honey mustard, salt&pepper, and 1 tbs of honey in a
bowl
Hand crush 2cups of corn flakes with 1/2tsp of black pepper
Dip chicken into egg mixture then into the corn flakes then place on foiled
pan
Put in oven for 10/15mins
Brussel Sprouts:
Rinse and cut in half
In baking pan scatter, 3tbs olive oil, 2 cloves of chopped garlic,
salt/pepper and brussels sprouts
Bake@ 350 for 15mins
*Garlic Mayo*:
1tbs hot sauce (your fav)
1/2 cup of ketchup
01/30/2012
This woman possesses a creative spirit in all she does from her fabulous designs, her amazing culinary creations to just living life. Most people that know her, know that Jamie is an artist and, she's sensitive about her @&$%!
I always enjoyed cooking. Sounds like the typical start of a bio, but since
I was a little girl standing next to my Italian mother and grandparents in
the kitchen my sense of smell has motivated & inspired me to keep the
wonderful aroma's of home cooked food in my world. Looping in my creative
hobby with cooking, has been my new venture, Armed & Dangerous, one of a
kind hat design. Specializing mostly in fedora's, I customize these lids
based on my clients personal style. This has been my outlet, like cooking,
to just relax and enjoy all the elements & ingredients of life.
Armed & Dangerous
Follow her on twitter: @armednyc
www.armednyc.com
FOODINEASTA: Has designing been something you always wanted to do?
JAMIE: I wanted to be a CIA agent. True story. But no, designing has definitely been an interest of mine from the jump; however I wasn’t really sure to what extent I wanted to take it…
FOODINEASTA: How did you get started with Armed and Dangerous? And how did you come up with the name?
FOODINEASTA: How did you get started with Armed and Dangerous? And how did you come up with the name?
JAMIE: I was always reconstructing & customizing the clothes/accessories I bought to better fit
my personal style.; a form of Haute Couture if you willJ I was adding my personal touch to hats
and getting consistent compliments!! So, why not start selling them? As for the name…I give all
that credit to my boyfriend at the time. Being that I’m drawn to the style of the Fedora, this
particular hat is sometimes associated with Prohibition & the Great Depression-era when all
mobsters, Dick Tracy’s, and Frank Sinatra’s wore that “Final Touch Fedora” to their wardrobe. It’s
truly a timeless piece, and to this day I think completes an outfit. It really does make you Armed &
Dangerous. *Wink
FOODINEASTA: What is your favorite thing to cook?
JAMIE: Breakfast foods. Anything from Frittata’s, stuffed French toast, omelets, or breakfast
sandwiches. Funny thing is, I don’t really eat Breakfast. I just enjoy cooking it. But, what I love to
experiment with the most in the kitchen is condiments. Gotta love condiments!
JAMIE: Breakfast foods. Anything from Frittata’s, stuffed French toast, omelets, or breakfast
sandwiches. Funny thing is, I don’t really eat Breakfast. I just enjoy cooking it. But, what I love to
experiment with the most in the kitchen is condiments. Gotta love condiments!
FOODINEASTA: Where do you get your inspiration from when creating dishes?
JAMIE: My stomach is always in charge of what I’m going to cook. But, when I’m cooking for
clients; I get inspired by the weather. If it’s a cold dreary day…I’ll whip up a cozy stew or
comforting Italian wedding soup. However, if it’s a sunny afternoon I may throw together a light
arugula salad with some remixed version of baked Branzino and couscous.
FOODINEASTA: From what part of Italy is your family from?
JAMIE: Naples. It’s on my bucket list.
JAMIE: My stomach is always in charge of what I’m going to cook. But, when I’m cooking for
clients; I get inspired by the weather. If it’s a cold dreary day…I’ll whip up a cozy stew or
comforting Italian wedding soup. However, if it’s a sunny afternoon I may throw together a light
arugula salad with some remixed version of baked Branzino and couscous.
FOODINEASTA: From what part of Italy is your family from?
JAMIE: Naples. It’s on my bucket list.
FOODINEASTA: Would you rather have a gourmet meal or down home cooking?
JAMIE: I would combine the 2 and cook a gourmet meal at home.
FOODINEASTA: What won’t you eat?
JAMIE: Lobster from anywhere but the state of Maine where I grew up, its borderline disrespectful :)
FOODINEASTA: What is something that people would never guess about you?
JAMIE: That I wanted to be a CIA agent.
JAMIE: That I wanted to be a CIA agent.
FOODINEASTA: Do you have any healthy tips on eating?
JAMIE: It’s all about proportions; I know it tastes amazing….. but….round 4? Really?
FOODINEASTA: Do you watch a cooking channel? What’s your favorite show?
JAMIE: Cooking Channel & Food Network is always on in the apt. Barefoot Contessa would be one of my favorites. I’m Ina Barton’s biggest fan! I love her! Let’s hang out!
FOODINEASTA: What’s your favorite date food?
JAMIE: Tapas
FOODINEASTA: Do you have a boyfriend?
JAMIE: No mam.
*****I'm pretty sure you just made some people’s day*****
FOODINEASTA: What’s the best advice your mother gave you about men?
JAMIE: “Just find a nice Italian man and make him your husband” . Don’t jump to conclusions
yet people….It’s in the works. :)
FOODINEASTA: Is your roommate spoiled?
JAMIE: Spoiled is an understatement, He’s privileged :)
*CORN FLAKE CHICKEN TENDERS W/GARLIC MAYO, CHIPOTLE KETCHUP & BRUSSELS
SPROUTS*
Heat oven 450degrees
3 whole chicken breasts cut into strips
Whisk 1 egg, 2 tbs of honey mustard, salt&pepper, and 1 tbs of honey in a
bowl
Hand crush 2cups of corn flakes with 1/2tsp of black pepper
Dip chicken into egg mixture then into the corn flakes then place on foiled
pan
Put in oven for 10/15mins
Brussel Sprouts:
Rinse and cut in half
In baking pan scatter, 3tbs olive oil, 2 cloves of chopped garlic,
salt/pepper and brussels sprouts
Bake@ 350 for 15mins
1 clove of chopped garlic
1/2 cup of mayo
salt/pepper/paprika
*Chipotle Ketchup*:1/2 cup of mayo
salt/pepper/paprika
1tbs hot sauce (your fav)
1/2 cup of ketchup
Please check out Jamie's "she can cook too" Gallery.....If it doesn't make you mouth water...nothing will!
YUM!!!!!!
Bio
Sally Golan is the founder and executive producer of Social Exposure Media
- a high concept + creative PR company that focuses on live, collaborative events as well as social media campaigns. Social Exposure is also a production company for TV and Film content. Sally Golan is an actress trained in theater and film and has been living in New York for four years, originally from Toronto Canada.
Social Exposure
Founded in 09 as one off event to raise funds for a TV series Sally wrote, Social Exposure become a creative conglomerate and cultural salon for creative and entrepreneur types to network in unique environments. Responsible for some of the edgiest events in the city like The Naked Painting Party, The Surreal Art Pool Party, The 200 person pillow fight, social media panel discussions and high end film festival parties.
Coming Soon.....
· FOODINEASTA: What is something about you that most people don’t know?
SG: I wanted to be a veterinarian. I still do.
· FOODINEASTA: How did you get into acting?
SG: I was really shy and quiet in public school. I saw a sign for an after school drama program and it opened me up and changed my life. Then I was a lead in a school musical and I said to myself " this is it.”
· FOODINEASTA: If you had to pick a character from Sex and the City, who would you be and why?
SG: Heheh I like this one. Probably Miranda Hobbs because she is bloody powerful.
· FOODINEASTA: When you eat alone, do you eat like a slob or a lady?
SG: BIIIIIG TIME SLOB!
· FOODINEASTA: What is your favorite childhood food memory?
SG: My mother makes the best cakes in the planet and they were always modeled after my favorite super heroes.
****I think she is a super hero ;)*****
· FOODINEASTA: Where is the best place to eat in New York?
SG: I love this brunch spot in Hell's Kitchen called NOOK - best eggs
· FOODINEASTA: Do you eat street meat?
SG: Nooooo never.
· FOODINEASTA: What’s your favorite thing about what you do?
SG: I get to set my own schedule. And I get to work with amazing people /talents every day.
· FOODINEASTA: Who taught you how to cook?
SG: Hah! Still learning baby. Still learning...but no one is better then mama Golan!
· FOODINEASTA: Who is your favorite celebrity chef?
SG: Probably Jean Gorge.
· FOODINEASTA: Are you single? In a relationship or it’s complicated?
SG: Its certainly complicated...but lovely non the less.
****Guys, there still might be some hope, the next question might help you out a bit, don’t say I never did anything for ya! ****
· FOODINEASTA: What’s the most important thing you look for in a guy?
SG: A sense of humor. I can't stand boring people.
· FOODINEASTA: Cupcake or chocolate mousse?
SG: Mousse baby. Cupcakes are for tweens.
· FOODINEASTA: What is your favorite guilt food?
SG: A big bag of potato chips that I eat in one sitting.
· FOODINEASTA: Is there a food that you won’t eat on a date? If so, what is it?
SG: Anything with garlic in it. Kiss kiss!
***Safe to say that if she orders something with lots of garlic she is counting the seconds before she BAILS :) ****
· FOODINEASTA: One word that describes you?
SG: Insane.
****Love this Girl***
Fav Recipe: Morrocan Lamb with Green Olives
"My mothers Morrocan Lamb made with green olives and Za'atar which is a middle eastern herb. Cooked over night - The juiciest meat ever!"
Ingredients
- 2 1/2 pounds boneless lamb shoulder , cut into 1 1/2-inch pieces
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground pepper
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 1/2 teaspoon sweet paprika
- 1/2 teaspoon Za'atar
- 1 medium onion , finely chopped
- 2 cloves garlic , minced
- 1/2 pound cracked or whole green olives , pitted
- 1/4 cup Middle Eastern-style preserved lemon (about 1 lemon)
- Fresh lemon juice to taste (optional)
- 1/2 cup chopped fresh cilantro leaves
- 3 cups couscous , to serve
Directions
One day ahead, trim excess fat from lamb. Season meat with salt and pepper. Heat olive oil in a large, heavy-bottomed casserole, then add lamb and sprinkle with cumin, coriander, turmeric, paprika and za'atar. Sauté 5 minutes over moderate heat (meat doesn't need to be browned). Add onion and garlic; sauté 1 minute. Add 3 cups water, stir and bring to boil. Cover and simmer 1 hour, or until tender. Let cool and refrigerate overnight.
On the day of serving, preheat oven to 450°. Skim fat from top of stew. Using a slotted spoon, remove lamb chunks and place in a large ovenproof serving dish. Transfer lamb stew liquid to a saucepan and reserve. Bake meat 15 to 20 minutes, or until browned.
Meanwhile, blanch olives 1 minute in enough boiling water to cover them (this removes excess salt). Drain and add olives to stew liquid in saucepan; bring to a boil. Cook until reduced and slightly thickened, about 10 minutes, then stir in preserved lemon. Season to taste with salt and pepper. Add fresh lemon juice, if using. Pour sauce over lamb, sprinkle with cilantro and serve with couscous.
On the day of serving, preheat oven to 450°. Skim fat from top of stew. Using a slotted spoon, remove lamb chunks and place in a large ovenproof serving dish. Transfer lamb stew liquid to a saucepan and reserve. Bake meat 15 to 20 minutes, or until browned.
Meanwhile, blanch olives 1 minute in enough boiling water to cover them (this removes excess salt). Drain and add olives to stew liquid in saucepan; bring to a boil. Cook until reduced and slightly thickened, about 10 minutes, then stir in preserved lemon. Season to taste with salt and pepper. Add fresh lemon juice, if using. Pour sauce over lamb, sprinkle with cilantro and serve with couscous.
