This post includes three more days of vacation (Sunday, Monday, Tuesday); I eased back into the work-week after my trip. It’s supposed to be in the 20’s in NYC later today so now I kind of wish I was away on vacation again!
Highlights from the week…
Pumpkin spice my grandma brought me from Winans.
Pumpkin smoothie with Greek yogurt, maple syrup, cow’s milk, cinnamon, and nutmeg.
BBQ at Salt and Bone.
I got a ridiculous but tasty Percocet with aged rum, coco lopez, citrus.
And had turkey breast – 3 hour smoked with a butter sauce – cole slaw, and a few bites of Adam’s potato salad.
Thai food in Sunnyside. Fried tofu.
And drunken noodles that actually had enough veggies for my tastes.
One of our favorite winter traditions is visiting Winter Village at Bryant Park for a thick hot chocolate.
Gooey walnut chocolate chip cookie from Chip in Astoria.
Buckeye straight from Ohio.
We tried something fun from Minamoto Kitchoan – Sakura Gomora, sweet bean and mochi wrapped in a cherry blossom pancake.
Packed lunch – strawberry and rosehip kefir cup with a cupcake crumbled in! Plus a snap dragon apple.
I brought in chocolate cupcakes (from a mix!) with homemade cream cheese frosting and Amy Sedaris sprinkles for a coworker’s birthday.
Yogurt with pumpkin puree and pumpkin spice Cheerios and Frosted Mini Wheats.
Roasted fall salad – quinoa / shredded brussel sprouts / leeks / turkey bacon / sweet and spicy pecans / gold raisins / and oven-fried sage.
One of the co-founders of CHUT UP reached out to my about sampling their new line of condiments and I happily accepted, so those were featured in dinners for the rest of the week. All three flavors are made with minimal processing and no added sugars (and they’re tasty!).
I made a veggie-packed version of chana masala with the addition of celery and orange and yellow bell pepper.
Topped with apple and caramelized onion chutney.
And a dinner for dipping with blue cheese dressing and beet ketchup.
Roasted broccoli and a root veggie mix from Trader Joe’s (carrots, beets, parsnips, and sweet potato).
Baked chicken tenders crusted in panko after an overnight marinate in peri peri hot sauce, minced ginger, lemon, and brown sugar.
3 thoughts on “Pumpkin’s Still In Season”
Looks like a fantastic vacation! We think SnapDragon apples make the perfect snack, too. To say thanks for including us, we’d love to send you some free apples. Will you send us an email with your mailing address, please?
And did you know that we’ve partnered up with Schwinn Bikes to give away a bicycle every week in November? You (and your readers) should enter! You can put your name in the draw here: http://snapdragonapple.com/schwinn
SnapDragons are one of my very favorite fruits (so crispy!) so that would be fantastic, thanks! What e-mail address should I use, the one linked with your comment is a dead end?
Boo! Thanks for letting us know! Linked a different one instead