Ice cream sundae – vanilla ice cream with chocolate tahini, dulce de leche, and crumbled miso black sesame cookie (we ordered online from an artisanal place we liked but didn’t love).
Leftover crabby greens.
Pasta salad – bowties, roasted zucchini, baked chicken breast, Trader Joe’s cilantro salad dressing, homemade sauce (food-processed cilantro, evoo, water, gochugaru, sunflower seeds, and roasted poblano pepper and green onion). Plus viral spicy cheesy honey eggs (with chili oil and Dubliner cheese).
Cottage cheese with cinnamon, vanilla bean powder, granola, and pineberries.
A savory cottage cheese bowl dinner with sauteed zucchini and green onion, a fried egg, sunflower seeds, Milu everything spice, and chili crisp.
Something I will be making again – crispy baked butter beans and shredded super-firm tofu tossed with honey, butter, chili oil, and gochugaru. Served on top of sauteed shredded brussels sprouts.
We ate the leftovers (still great!) on salads with romaine and chicory blend lettuce, cilantro salad dressing, sauteed baby broccoli with garlic, and Dubliner cheese.
A loose take on callaloo with yellow onion, red jalapeño, frozen chopped spinach and kale, ginger, urfa, coconut milk, and tons of crab. Plus homemade dumb bread.
Horchata-ish iced latte. I blended leftover brown rice, milk, brown sugar, cinnamon, and vanilla bean powder in the blender. Unstrained, with ice, half and half, and espresso.
Berry smoothie. Frozen strawberries and blueberries, with chocolate protein powder, milk, and water. And a strawberry gummy.
These Kissabel apples have rose colored flesh.
I enjoyed these Quin maple almond butter filled pretzels much more than I was expecting to.
Chip City’s caramel apple cider donut cookie is hands-down the best thing they make. The cookie has the perfect amount of apple tang and the cider donut cinnamon sugar spice rub is divine.
10/10 dessert skyr bowl. Plain skyr, salty peanuts, leftover pecan pie toffee candy, and TWO KINDS of blueberries (Sweetest Batch and Super Jumbo!).
Braised tofu bowls. Brown rice with roasted cauliflower rice / sauteed bok choy with green onion / firm tofu cooked in butter and braised in chicken broth, rice vinegar, gochujang, gochugaru, Sichuan pepper, sugar, and sesame seeds / cashews.
Greek-ish salad. Romaine, Trader Joe’s cilantro dressing, baby tomatoes, roasted zucchini, and roasted chickpeas (baked until crispy with evoo, salt, pepper, sumac, onion powder, and garlic powder). Plus Trader Joe’s dolmas.
Crispy rice omelet. Eggs steamed on top of crisped-up leftover brown rice, kimchi, and extra-sharp cheddar. Plus roasted broccoli and baked chicken on the side.
I can’t skip a seasonal special; even if it’s from Arby’s. Their Gobbler sandwich was great though – deep-fried turkey, crispy onion, Swiss, stuffing, cranberry spread, and mayo on a toasted sub.
And pumpkin beers! Southern Tier’s Maple Warlock imperial pumpkin stout and Caramel Pumpkin imperial pumpkin ale were both excellent.
Pumpkin smoothie. Canned pumpkin puree, frozen banana, brown sugar, vanilla protein powder, and water.
Boo-berry smoothie. Frozen blueberries, cherries, and strawberries with vanilla protein powder and water (with a marshmallow ghost!).
Halloween candy week seemed like a fitting time to open this Bonne Maman chocolate peanut spread. I enjoyed it in a few iced coffees and am eagerly anticipating a yogurt bowl.
Another new to me pear – Gem. It was delicious, but I prefer the Happis.
This Wella Crispy Treat did not taste like ube to me but it was yummy; good salty-sweet balance. Adam hated it, however, so your milage may vary.
Oyakadon-inspired dinner. Eggs soft-scrambled in leftover Rose Marie whipped garlic parsley butter / roasted broccoli / Bell and Evans breaded chicken patties / horseradish Sriracha aioli / leftover Rose Marie sourdough.
Pumpkin chili. Ground turkey, Whole Food’s canned bean trio, fire-roasted diced tomatoes, canned pumpkin puree, fish sauce, yellow onion, red bell pepper, poblano pepper, garlic powder, onion powder, smoked paprika, urfa chili, and salt and pepper. Plus leftover Rose Marie cheese curds and Trader Joe’s pumpkin tortilla chips.
Two types of leftover pizza reheated in a skillet with leftover butter and an egg cooked on top.
These crispy roasted beans were the best dinner of the week. Labne / roasted shredded brussels sprouts / Great Northern beans tossed with evoo, cornstarch, panko, gochugaru, and furikake and roasted / Roland’s spicy chili onion crisp / crispy numbing broad beans I found at 99 Ranch but can’t read the label for.
No post from me last week because we were in SCOTLAND! We went with Adam’s brother and sister-in-law on a road trip and had a fabulous time. We tried haggis (I loved it!), got to pet a Highland Cow, saw a thousand castles, and stayed at a bread and breakfast with baby seals.
Less exciting but still fun things from this week back in the US included…
This week’s coffee combo – beans from our last vacation (Alaska) and dulce de leche.
Pumpkin spice Chobani with Whole Food’s cinnamon granola and blueberries.
Pumpkin smoothie – canned pumpkin with frozen banana, vanilla protein powder, cinnamon, nutmeg, maple sugar, and water.
P.S. I put cookies into the best dessert bowl – plain skyr, peanut butter, dulce de leche, crumbled cookies, and blueberries.
We brought home this tablet (basically a sweetened condensed milk fudge) from Scotland. We’re glad we didn’t try it until we left the country or we probably we would have bought another 20 bars!
This treat from America (Canada?) was also good – Trader Joe’s maple pancake flavored puffs.
Thai chicken satay inspired bowls. Brown rice / baked chicken – marinated in yogurt, coconut milk, lime juice, red curry, curry powder, and ginger / roasted broccoli / peanut sauce – peanut butter, red curry, lime juice, sugar, dark soy sauce, rice vinegar, and water / cucumber salad – cucumber, scallion, salt, sugar, rice vinegar, and chili oil.
Callaloo inspired bowls. Chopped spinach cooked down with crab, coconut milk, sauteed onion, ginger, ufra pepper, and habanero pepper. Plus roasted honeynut squash and delicata squash.
An easy soup. Leftover rice / shredded garlic-y baked chicken / sauteed dinosaur kale, green onion, garlic, and canned green chilis / chicken broth, dark soy sauce, fish sauce, and a little sesame oil.
This weekend included a run on the Long Beach Boardwalk (one of my favorite weekend activities!), a long Manhattan walk, and some exploring in Brooklyn. It was a very tasty few days, here were the highlights…
Homemade iced coffees with banana cheesecake cold foam (in the blender – frozen banana, cream cheese, butter extract, vanilla bean powder, brown sugar, skim milk).
A wonderful smoothie – frozen banana and peaches, soursop juice, vanilla protein powder, and malted milk powder.
Other Half. We split a flight of mostly double IPAs but also their Mister Softee collab strawberry yuzu sour.
Saint Street Cakes. The hype about the chocolate chip cookie is real. We also really loved the miso peanut butter cookie and blackberry cornbread cake slice.
This mochi doughnut from Win Son‘s Manhattan location was probably the best thing we’ve eaten so far in 2025.
Post-run breakfast on the boardwalk! We split a turkey, egg, and cheese taco and a fresh juice with green apple, spinach, ginger, and lime. We probably wouldn’t get food from this spot again but I would definitely get another green juice.
An easy but exciting, mostly home-cooked dinner. Leftover brown rice reheated in the microwave with rice vinegar, furikake, and white sugar / mayak eggs (I also put some mini mozzarella balls down in the marinade! / broccoli roasted with evoo, five spice, and gochugaru / fried chicken tender from Dave’s Hot Chicken. P.S. I ate all of an order of fries on the drive home; they are fantastic.
Dinner at Kabawa. We had a great meal here – some of the best goat I’ve ever eaten. It wasn’t lit for photographs but I happened to get a shot of my two favorite dishes. The bread course with house-made roti and cassava dumplings and an assortment of sauces.
Birthday cake flan. This was the best flan I’ve ever eaten.
Roasted beets with hazelnut dukkah, brandied cherries, ricotta salata, and creamy herbed vinaigrette and shocking good deviled crab toast with, roasted corn and herbs and black garlic mayonnaise on toasted sourdough.
A single patty L.I. burger – dry-aged beef patty, pickles, cheese, and fancy sauce. Plus a yummy side salad.
I tried a new canned coffee and was fairly impressed. It was not too weak or watery.
I did not like the key lime Barebells bar as much as I was expecting to though.
Triple berry yogurt. Plain Greek with chocolate coffee granola and blueberries, blackberries, and a few raspberries (which I hate but added to be festive).
Soursop juice!
I used it in a matcha spritz with lime seltzer.
We are fans of this bougie Chex Mix.
Seattle Chocolate Moon Rocks bar with pop rocks! We bought a bunch of mini bars from this company while were are at the Seattle airport on our last vacation and they made the flight home exponentially more pleasant.
Red curry tofu. I loosely followed this recipe for the sauce but used light coconut milk and more broth. We used firm tofu, scallions, red bell pepper, green beans, and basil.
Chicken and rice soup. Sauteed shitake mushrooms and dinosaur kale with scallions, garlic, ginger, and white pepper / leftover brown rice / baked chicken breast / chicken broth, light coconut milk, white miso, fish sauce, and Sriracha. I topped my bowl with chili oil.
Yogurt bowl! Plain Greek with blueberries, Rainer cherries, and cute Swedish gummies.
Iced matcha. With lime seltzer and strawberry and rose syrups.
Peach yogurt jelly gummies.
This baked chicken flatbread was the best thing we ate all week! Trader Joe’s whole-wheat lavash baked with evoo until crispy / topped with TJ’s Unexpected Cheddar / baked chicken breast / roasted red onions / and marinated artichoke hearts. Paired with great veggies – baby bok choy, brown beech mushrooms, and shallots sauteed with butter.
This taco turkey flatbread was also pretty good. Lavash / TJ’s shredded three cheese blend / ground turkey sauteed with taco seasoning / roasted veggies – yellow and orange bell pepper, white onion, zucchini, evoo, salt and pepper, Jamaican curry powder, smoked paprika, onion powder, and garlic powder. Served with smashed avocado (mashed with salt, gochugaru, and TJ’s mango vinaigrette).
Paired with chips and dip.
Nacho night! Mike’s Hot Honey kettle chips / all of the cheeses / three grain tempeh sauteed with salt and gochugaru until toasty / snap peas sauteed with pecans, piquante peppers, gochugaru, cheddar, and honey.
This plate of leftovers was as yummy as it was orange. Leftover roasted veggies / leftover cauliflower okonomiyaki from Olmsted / leftover Indian take-out from Varli – butter chicken momo, house-spiced fries with cheese and minced chicken, and Baingan Bharta (spicy eggplant).
Eating Chalk 