Weekly Wrap Up

2 product samples* + 1 cookie obsession + 1 deconstructed sandwich + 1 dinner out = this week’s top five.

*please note – the FiberOne bars and Divella pasta were sent to me free of charge to review on the blog.  I was not provided further compensation for this post and all opinions are my own.

{1} I’ve enjoyed FiberOne’s cheesecake bar line in the past and they reached out and offered to send me their two newest flavors, yes please.



Chocolate Cheesecake felt appropriate with this coffee combo –



Key Lime Cheesecake went perfectly crumbled into a yogurt bowl with some fresh blueberries.


I enjoyed both of the new flavors a lot, but I will say that neither of them reaches the yumminess of the salted caramel bar.

{2}  Loving the David Lebowitz chocolate chip cookies.


I made this batch a week ago and we are still obsessed with them.

{3} Divella’s Fusilloni is made using a bronze press which creates a porous exterior so the small grooves in each piece hold onto sauce extra well.  The company sent me some pasta and sauce so I could try a simple recipe for myself.


Tomato Basil Fusilloni

1 package Divella Fusilloni pasta

1 can Divella tomato basil sauce

2 tablespoons olive oil

3 garlic cloves, chopped

6 basil leaves, chopped

¼ cup Pecorino Romano cheese (optional)

Bring two quarts of water to a rolling boil, adding a handful of salt just before the water begins to boil. In a separate sauce pan heat olive oil. Add garlic and sauté for 2 minutes, then add tomato sauce and lower to a simmer for 3 minutes. Empty pasta into water and boil for 10 minutes until al dente, drain. Mix sauce with Fusilloni. After plating, top with Pecorino Romano cheese and chopped basil as desired.

The simple recipe was a little plain for us, but the Fusilloni was the best freaking pasta we’ve ever tasted.  Adam and I were both eating it plain out of the strainer by the handful!  The texture was wonderful, with the perfect amount of bite.


Served with simple side salads.


Ranch, carrots, pistachio.

{4} Deconstructed turkey reuben bowls, because if I like a food I have to eat it in every possible iteration (see also – macaroni and cheese, burgers, and casserole).


This version was quick and easy.  Shredded turkey breast from the crock pot – cooked with evoo, s&p, and some potatoes and carrots, shredded cabbage sautéed in the turkey drippings, chopped dill pickle, cubes of swiss cheese, and caraway seeds.


I tossed everything together in a skillet and we were eating 15 minutes later, crock pot meals are great.

{5} Dinner at Baoburg knocked our socks off.



My Ping Pong Show had mixed juice, whiskey, lillet, grapefruit bitters, and nutmeg.


We started with fantastic crispy duck salad.  Shredded duck confit, green apple, red onion, mint, scallion, and cashews, in a spicy lime dressing.


And I did more duck for dinner, in ramen with bok choy and black truffle broth.


Duck, duck, good!

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