Coconut tres leches iced latte! Espresso with a blend of coconut milk, condensed milk, and half and half. I was making a rose coffee syup at the same time so I went ahead and dyed it pink!
Yogurt bowl. Plain Greek with chia seeds and strawberry jam, yellow peach, passionfruit, and praline granola.
My birthday is this weekend so these felt appropriate. We have loved every single thing we’ve tried from Made Good.
Boozy grape slushie – grape soda ice cubes blended with vodka. <– my best idea of the summer
A take on callaloo. Collard greens, turkey bacon, and crab meat cooked with coconut milk, onion, scotch bonnet pepper, ginger, and chili flakes.
Adam paired his with rice like an adult and I paired mine with pizza like a winner.
Creamy, spicy, peanut noodles. Ramen noodles + stir-fried cabbage and red bell pepper + a sauce with cream cheese, peanut butter, and gojuchang.
I gussied up store-bought marinara to make a delicious meat sauce – turkey bacon, ground turkey, onion, chili flake, urfa pepper, fish sauce, and tons of garlic. Served on Trader Joe’s cauliflower gnocci with a side of garlic bok choy.
We also used meat sauce on homemade pizza. Plus sauteed broccoli with butter, chili flake, and garlic.
This past week was a crazy grueling work-week for both Adam and me (obviously his schedule was immeasurably worse than mine) and we ended up eating a ton of take-out (and candy!). The homemade meals I did manage to cook came out wonderfully though. Highlights included…
I am having a love affair with summer fruits. Doughnut peach + green plucot. My stone fruit preference goes plucot > plum > nectarine > peach > apricot and sometimes I forget how wonderful peaches are.
My mom sent us Pop Rocks to eat on watermelon, which was a great idea! Somehow it extended the fizziness.
Mango and dark cherry smoothie with almond milk and Greek yogurt.
We are officially all-in on alcoholic seltzers. These were two of the best we’ve tried so far.
Take-out win shout-out: this insane fried chicken sandwich from Roast. On sourdough bread with ranch, hot honey, pickles, and cheddar. Plus I made spicy cucumber salad.
Our favorite chicken salad – shredded chicken breasts with slivered almonds, kimchi, mayo, and horseradish. Plus sauteed rainbow chard with green onion, chili flake, and garlic.
Curried chicken thighs (baked after a marinade in goat milk yogurt, evoo, Jamaican curry powder, salt, and ginger) with baked cauliflower and coconut beans and rice (brown rice cooked with coconut milk, black beans, yellow onion, and habanero pepper).
This is a delayed post because we got back from vacation and both immediately had crazy work schedules including weekend coverage. But I declared last week “Sandwich Week,” which meant that all of our take-out was actually on-theme!
First – vacation was amazing. Truly one of the best weeks of our lives. We road-tripped to Provincetown Cape Cod –> Boston –> Portland, Maine –> Hudson, NY –> home. We got lucky with beautiful weather, admired astonishingly pretty flowers/landscaping, and ate some of the best meals of our marriage. I don’t have a single photo to share but I will link to some of our favorites.
Cape Cod: Bookstore (great lobster rolls and view) / Scott’s Cakes (yellow cake with pink buttercream only, best I’ve ever tasted)
Portland: Bao Bao (our favorites – bang bang chicken salad, crab rangoon spring rolls) / Crispy Gai (wonderful Thai, plus cocktails) / Duck Fat (duck on duck on duck poutine) / HiFi (all-time best doughnuts) / Izakaya Minato (amazing crudo and okonomiyaki) / Time and Tide (inventive lattes)
Hudson: Breadfolks (all-time best pastries) / Gracie’s Lunchonette (our favorites – pink horchatta iced latte, tuna melt with freshly baked tuna) / Kitty’s (Adam’s favorite meal of the week; our favorites – potato chips with dip and salmon roe, crispy broccoli) / Lil’ Deb’s Oasis (caribbean/eclectic, one of my favorite restaurants on earth)
Second – Some non-sandwich highlights from the past week…
This week’s coffee combo.
It’s stone fruit season! I will be snacking on nectarines, peaches, plums, and plucots for the foreseeable future.
Malted blueberry smoothie. Frozen blueberries with chocolate milk, plain Greek yogurt, and malted milk powder.
I scored cake-flavored beer that wasn’t a stout and loved it.
Turkey cheeseburger-inspired salad. Local lettuce with honey mustard dressing, baby tomatoes, dill pickle almonds, dill pickle slices, turkey meatballs (seasoned with dill pickle juice and yellow mustard), sharp cheddar, and homemade croutons with furikake.
I made my first ever loaf of banana bread! I added tons of coconut caramel jam to a traditional recipe and we loved it.
See also – banana bread cubes on a Greek yogurt bowl with nectarine, cinnamon, and honey.
This bar + coffee combo was a 10/10. I also ate a mini York with it – perfection.
See also – I made a mint syrup for my iced coffees this week and it was great in this iced matcha latte.
Sooo many snacks! The highlight of which was these crab roe flavored broad beans. They were the perfect amount of crunchy and the perfect balance of sweet and savory.
See also – aloe drink and my two favorite seltzers.
Tyger leftovers (sauteed water spinach and pad see ew) stir-fried with eggs and peanuts. The leftovers were mind-blowing so we clearly need to go back ASAP.
I made fantastic brown rice chicken congee. Filled with chopped chicken thighs and spicy chopped kale and red chard. We topped our bowls with peanuts, green onions, and chili crisp.
It was a very tasty week! Adam and I had a weekday off and a few evenings together (woo-hoo!) and we made the most of them. Some of the best highlights included…
I worked six of the last seven days so we’ve eaten a lot of take-out chicken nuggets but also managed to go on a few nice dates! Highlights from the past week include…
Mint pour-over with chocolate sweetened condensed milk.
Drinks and snacks at The Linwood. I had a cocktail with tequila, sage, honey, lime, blood orange, and grapefruit soda.
Plus housemade chips with onion ranch dip.
Caribbean-inspired food at Coastal. My jerk chicken rice bowl was great.
But we were there for the drinks! Like a painkiller made with Soggy Dollar Bar rum (aka rum from the place that invented painkillers).
I also had a lovely drink with vodka, butterfly pea flower, chamomile, guava, pineapple, lemon, and soda.
Homemade chilaquiles with Trader Joe’s guajillo salsa, tortilla chips, shredded chicken, sweet onion, and bell peppers. Topped with sharp cheddar, sour cream, hot sauce, and a fried egg.
We made the best salads. Local lettuce with dijon balsamic dressing / stir-fried/charred snap peas / crunchy mung beans / cheddar / bbq chicken – shredded chicken breast and thighs from the crockpot tossed with homemade bbq sauce and roasted in the oven.
