Highlights From Last Week/end

Long time no blog! Life has been busy and work has been crazy and Adam had time to spend with me last weekend so I didn’t waste a single moment on the computer.  This weekend is going to be pretty exciting too… follow me on Instagram for instant updates.

Speaking of Insta, do you follow @coffeecupsoftheworld?  We went to the pop up exhibit in Manhattan last weekend and thought it was pretty neat.

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Fitting, since coffee’s been a pretty big feature of the past week.

Here were some of the best bites…

To start, the single best bites of the month.  Milk Bar for an iced latte (my favorite in the city) and a Thanksgiving croissant – “stuffing” flavored bread filled with in-house roasted, shredded turkey, homemade gravy, and cranberry sauce!  Adam and I swooned and were more than a little sad that we shared instead of getting one each.

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Chocolate halvah iced coffee.  Better in theory but still not terrible in practice.

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Chocolate cherry smoothie – plain Greek yogurt, frozen cherries, vanilla almond milk, vanilla bean paste, brown sugar,cocoa nibs.

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Brunch at Lighthouse.  With a grapefruit mimosa.  We were blown away by our first chilaquiles experience, they are like a bowl full of nachos!

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Brown butter sprinkled chocolate chip cookies I made for a birthday party at work.  I used the dough base from this recipe and they were fantastic, the little bit of crunch from the sprinkles was perfect.

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Ice cream from Davey’s.  A Halloween candy mashup and cookie butter chocolate chip.

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Dinner at Ducks Eatery.  I don’t have a photo of my dinner, which was undercooked and kind of gross, but the appetizer/drinks situation was breathtaking.  Exhibit A – smoked mussels with chili oil on toast with maple, smoked butter, and chives.

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12th st sour with egg white foam.

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Pièce de résistance – the Café Canard – Tullamore dew, espresso, brown sugar, cream, and nutmeg.  I’m not one for hot coffee but sipping it through a cloud of sweet, foamed cream is pretty appealing.

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Lentil bowls.  Red lentils cooked with with garlic, ginger, red bell pepper, carrot, onion, tomato paste, and turkey bacon.  Topped with cheese, hot sauce, plain Greek yogurt, and a serving of roasted zucchini.

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Stoneridge Orchards sent me a nice package of dried fruits to try.  Their products are all organic and always produced without sulfites, artificial preservatives, colors, hydrogenated oils, high fructose corn syrup, etc.

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Dark chocolate cherries with almonds were a work snack.

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P.S. that snazzy glitter sleeve is part of my ongoing campaign to make my office life more enjoyable.  Fancy glass water bottle and a felt succulent.

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The rest of the berries were paired with toasted nuts and roasted things for some “it still feels like fall” dinners.  10 out of 10 for this product review, by the way, these were by far the best dried fruits I’ve ever eaten.  Sometimes dried cranberries can be displeasingly chewy but the texture here was quite pleasant.

Warm kale salad – sauteed kale / dried blueberries / pepitas / turkey bacon / honey thyme balsamic vinaigrette.

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Cranberry almond chicken salad – shredded chicken breast / mayo / stone ground mustard / dried cranberries / slivered almonds.  The sweetness of the cranberries was perfect with the mustard.

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Roasted vegetable medley – butternut squash / shredded brussel sprouts / dried cherries / pecans / more vinaigrette / topped with goat cheese.

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I’m off to enjoy a long weekend!

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