Another wonderful weekend! Amazingly, the husband and I are still not sick of each other, so when he has a weekend day off it is better than fricking Christmas. He worked Saturday while I
slept until noon and cleaned and grocery shopped and then Sunday was family fun day.
We’ll start with a snack review. Polar’s new Georgia Peach Seltzer is delicious.
Very juicy, though the flavor almost reminded me of bananas.
This Trader Joe’s microwave popcorn is also nice.
My favorite thing is the packaging, honestly.
I hate how ridiculously convoluted microwave popcorn nutrition labels are but this one was crystal clear.
And the birthday cake stuffed cookies are not good.
Of course I ate two more servings before I came to that conclusion… for research.
The cheap fresh blueberries from Trader Joe’s are great now. No more mushy berries.
Shown on a bowl of cereal – a serving each Nature’s Path Heritage Flakes and Honeycomb with marshmallows – with unsweetened vanilla almond milk.
I suck at including pictures, but I actually am (relatively) good at eating my vegetables. Go ahead and picture several servings of olive hummus with raw veggies this weekend and a big salad from the cafeteria for Friday’s lunch. Much better.
Friday night started with green juice. A blend of kale, spinach, cucumber, parsley, and apple.
We needed it to offset the next round of drinks.
We spent a glorious evening on the patio at Bierkraft. A girlfriend met up with us after work, and we befriended the couple who shared our table, and we all laughed and shared restaurant recommendations for hours.
Highlights from the night were 21st Amendment Brewery’s Hell or High Watermelon.
And this Reindeer’s Revolt that stole my heart. It was malty and sweet with just a bit of spice. Though I’m not sure why Bierkraft had two freezer’s worth of Christmas beers in the first week of June.
We also had amazing frozen margaritas, ill-advised rounds of shots, and an awkward dinner at Calexico. I drunkenly ordered the only thing on the menu that I would never eat and sat there like a weirdo while the waitress boxed up the entire dish minus two bites at the end of the meal. Whoops.
Saturday’s dinner was a winner; and yes, it bums me out that that rhymed.
It was just a really yummy, summery combination of foods. Leftover veggies, cruciferous crunch with pecans and blueberries.
The last of the rotisserie chicken, scrambled into eggs with brie, dill, and coconut oil.
And corn on the cob, oven-roasted with Miracle Whip, sea salt, pepper, smoked paprika, and sharp cheddar.
I am so flipping glad that it is corn on the cob season again. Learning how easy it is to cook in the oven was a great discovery last summer.
On Sunday we took the dog into Brooklyn for Sunday’s Smorgasburg.
DUMBO is gorgeous, it is one of my favorite nyc neighborhoods.
I ate a fantastic lemonade with watermelon and mint. Served with a bubble tea straw for the big, juicy chunks of melon.
And a really terrible taco. The edamame and corn were inexplicably neither cooked nor seasoned.
Thankfully Adam made much better choices – miso chicken taco, ginger bourbon pecan pie, rhubarb Columbian soda – and was willing to share.
We took the dog exploring, then made our way to Luke’s Lobster.
We shared a combo and were both swooning. This was the best lobster roll I have ever eaten, including one I had at a shack on the harbor in Boston.
They serve it fairly plain, just with lemon butter and secret spices, and the freshness of the lobster meat shines through. We plan on taking my parents for one the minute their airplane lands later this month.
Where were you served the best lobster roll you’ve ever eaten? If you’re into that kind of thing…
4 thoughts on “Weekend Wrap-Up; Sunday Smorgasburg In DUMBO”
So I looked up that menu and I’m basically drooling. I want lobster guacamole!
I love corn on the cob! Please share how you cook yours in the oven!!
It is soooo easy and quick! 1. Preheat oven to 375 degrees Fahrenheit. Prep aluminum foil with baking spray, one square for each ear. Shuck corn. 2. Place cleaned corn ears on foil pieces. Sprinkle with seasonings of choice. We do a smear of mayo with paprika, salt, pepper, and shredded cheese. Wrap foil around corn to make a tight packet. 3. Bake for 20 – 23 minutes, until roasted.