Last weekend was great and this upcoming weekend is going to be great, which makes for a weird posting schedule but a happy life.

Life Stuff {3 highlights}:

{1}  In a few hours I am heading to the airport and to Columbus, Ohio.  One of my cousins is getting married this weekend and I get to spend time with my family — including my mom (who I haven’t seen since before the hurricanes)!

{2}  Last Saturday Adam and I took full advantage of the weather and walked through Central Park from top to bottom.  We watched a man feed the ducks, went gaga for the flowers, and ate Nuts for Nuts while watching an interpretive dance street performance.  It was the perfect New York day!

{3}  Last Sunday we took a friend who is newish to the city from Buffalo on a fall-in-love-with-Brooklyn Williamsburg tour.  Highlights included Sunday in Brooklyn, Sweet Chick, Brooklyn Brewery, and several hours drinking from the Halloween menu and playing games at Barcade.

Important Note – Adam and I beat the high score on Golly Ghosts!

Foods Stuff {5 highlights}:

{coffee}

Iced lattes from my two current favorite coffee spots: Birch,

and Black Brick.

{ice cream}

16 Handles‘ spooky cookie and salted cookie dough yogurt with sprinkles, cake bites, and an animal cracker.

Ample Hills‘ new circus flavor made with popcorn toffee and red sugar-toasted peanuts.

{New York beers}

In addition to Brooklyn Brewery, we also checked out LIC Beer Project.  My choice was a fantastic guava passion fruit Berliner weisse.

{Halloween-themed eats}

(David S)Pumpkin pizza – TJ’s frozen crust / pumpkin puree with nutmeg, allspice, and pepper / shredded mozzarella / turkey summer sausage.

With a Southern Tier Warlock.

{dinner at Miss Ada}

We are newly obsessed with this Mediterranean spot in Fort Greene.  The outdoor area is gorgeous, the plates are gorgeous, the plating is gorgeous… Adam and I had a fabulous after-work dinner date.

Baba ganoush with za’atar eggplant chips and ginger aioli and the best pita bread I’ve ever eaten.

Za’atar crusted salmon with labne, charred shallots, and Japanese eggplant.