December 1st hits and right on schedule my head fills with thoughts of sugar plums! Or rather thoughts of eggnog and hot chocolate, I’ve never actually tasted a sugar plum.
It’s not as big as my pumpkin bounty, but I was still pretty excited to pull out my holiday goods stash.
I’ve marked all of the eats in this post that qualify as holiday foods with a ** for classification purposes, also because it feels me with glee. I’m missing a lot of photos (I ate a ton this week) but here are the highlights…
breakfast
This week’s coffee – Breakfast Blend with TJ’s low-fat eggnog**.
Plus I had an “original” eggnog iced latte**.
This week’s tea – Gingerbread**.
With a caramel apple biscotti (former freebie).
Or a gingerbread biscotti** (meta!) and a juicy pear.
Or a slice of carrot cake my coworker brought in.
It was a good week for workplace treats, another coworker brought me Filipino-style ambrosia from her Thanksgiving.
It was out of control good; I made myself ill scarfing down that container. Less sugar than the American version and loaded with palm seeds and fresh coconut.
snacks
Maple leaf iced latte from Sweet Leaf.
Yummy, but nothing can top the Voodoo Child (their take on Vietnamese iced coffee). We also had a really yummy Spanish iced latte at a café in Park Slope later in the week.
Holiday doughnuts** from Doughnut Plant.
Chestnut and a marzipan star.
Holiday milkshakes** from Shake Shack.
We tried gingerbread and chocolate peppermint. They weren’t all that good but the penguins on the cup make my day.
Mini cupcakes from Sweet Haus Cupcake Café.
We shared red velvet, salted caramel, and cookie dough. Cookie dough = a literal scoop of cookie dough!
Hot cocoa Hubba Bubba** as an after lunches palate cleanser.
I don’t know how they managed to make the gum so chocolatey!
Mug cookies for the win.
Number 2 Pencil’s winner recipe with salted brown butter dark chocolate.
lunch
Brunch with Adam on Sunday. We went to Greenpoint for Five Leaves. I got a so-so Bloody Mary.
And we shared an amazing braised duck pot pie.
And an egg sandwich.
The pot pie was succulent duck, root vegetables, and parsnip veloute, in an herbed crust with wilted brussels sprouts leaves.
Cafeteria food is listed from least to most enjoyable –
One day there was nothing that looked appetizing so I ate a spicy tuna salad package from the snack stash in my desk. Plus cafeteria baked fries.
Another day I ate Asian tofu and steamed squash and wished I’d stuck with my desk snacks.
This tossed salad – with lettuce, ranch, pickles, olives, cucumbers, tomatoes, cheese, and pinto beans – was pretty good.
And this taco salad was a winner.
From the salad bar and the taco bar I assembled lettuce, veggies, cheddar, sour cream, salsa, and black bean and corn salsa.
dinner
Pizza-pizza.
Turkey pepperoni and mozzarella balls on top of marinara sauce and a TJ’s frozen crust.
With salads on the side.
Arugula / roasted broccoli / balsamic, honey, evoo, and lavender salt / sweet and spicy pecans.
Pasta with veggies and sauce. We topped whole-wheat penne with Bertolli mushroom and truffle sauce mixed with browned mushrooms, chopped spinach, and TJ’s vegan chorizo.
With huge hunks of ciabatta slathered with Smart Balance.
This meal was good several nights in a row.
Veggie miso ramen from Chuko. With scallions, bamboo shoots, butternut squash, shredded chicken, soft boiled egg, and their fantastic sesame greens.
I had a sore throat all week and this – plus a big scoop of honey ice cream at Ample Hills – was just what the doctor ordered.
I hope you’re enjoying your weekend!
Eating Chalk 