Did everyone have a good weekend? I had two days off with the husband so mine was fantabulous. We had two great brunches, cooked two tasty dinners, accomplished all of our to-dos… the weather even held out for us.
Have you registered your Starbucks card yet? This was free.
This coffee – a triple shot maple iced latte from Bittersweet -was better though, probably because we bought it with a giant chocolate chunk cookie that was both doughy and crispy.
Brunch 1 was at The General Greene in Fort Greene. Adam went there a few weeks ago and has been raving about the biscuits. I thought mine tasted like cornbread.
I drank a Middleton – whiskey, mezcal, lime, luxardo cherry, and earl grey syrup.
And ordered the Huevos Salvadorenos. Sunny side up eggs on bean and cheese pupusas with salsas, crema, and curtido (a fermented cabbage relish). Plus yucca fries.
Brunch 2 was bbq at Blue Smoke in Flatiron. FYI – that’s a cold brew coffee with bourbon maple cream.
I also had a mind-blowingly good Milk Punch. It tasted like melted egg nog ice cream!
And a bright eyed sandwich, aka the most ridiculous thing I’ve ever eaten. Fried egg, pimento cheese, and spicy fried chicken on a biscuit doughnut. Runny egg and pimento cheese might be the best thing ever and the person who decided to make a biscuit doughnut is obviously a genius.
We checked out the new Smorgasburg location at Skylight One Hansen on opening day.
The space was gorgeous but way too hot and with too many opportunities for bottlenecks to form. Worth it though, for this scoop of toasted nutmeg ice cream from Malai. It was scrumptious.
Sunday’s afternoon treat was winter melon bubble tea with boba and grass jelly.
I was excited about two new recipes and actually cooked us a real dinner both nights. Prep-work sustenance was pumpernickel pretzels and pumpkin beers.
Cooking Light’s black eyed pea cakes. Topped with a relish of sautéed red and yellow bell peppers and turkey bacon. Plus broccoli.
Sunday’s dinner was even better though, and I didn’t even follow a recipe. I spent three hours cooking up this turkey bolognaise and the time commitment was worth it! Best sauce we’ve ever had. Served on orecchiette pasta with roasted zucchini on the side.
Have a great week!