We have been enjoying the heck out of my apple picking haul. There were a few days last week when I ate an apple with all three meals! Too bad my husband’s a doctor, I don’t want to keep him away!
I haven’t blogged a recap since last Sunday so I’ve got quite a bit to share…
breakfast
An apple and a latte.
Round 2; this was homemade cold-brew with Hint of Honey Almond Breeze.
Then the next day I did skim milk and maple syrup. Also delicious.
An almond croissant with more coffee.
Latte from David’s Tea while we walked around Park Slope.
Cream of Earl Grey is the best.
lunch
Sandwich and salad day. I think this is the largest lunch I’ve ever packed. A pumpkin spice English muffin (<– oooh!) with pumpkin butter, roasted turkey, and sharp cheddar.
Spinach salad with blue cheese, dried blueberries, sweet and spicy pecans, and honey mustard dressing.
Oatmeal and an apple.
I’ve decided that I hate that line of Quaker instant oatmeals but it was already waiting in my pantry so I gussied it up with chia seeds, butterscotch chips, and dried cranberries.
Pumpkin yogurt bowl.
Pumpkin Chobani with TJ’s Pumpkin O’s amd butterscotch peanut butter. Plus an apple, of course, though that was actually a SweeTango from a grocery trip before I had my orchard haul.
Cafeteria day.
Salad bar and baked onion rings.
Sunday brunch at Talde. There was pickled ginger in my Bloody Mary.
We also shared a French Press of Illy.
Fried avocado bao to share.
And Korean chicken wings with waffles for me.
With coconut brown butter, yum!
snack
An orange selection.
Sweet stuff.
Pumpkin Noosa with butterscotch peanut butter.
Duh.
TJ’s Cookies and Cream Butter. <– ahhhhhhhh
This jar lasted Adam and me less than a week!
dinner
A roasty fall meal.
Squash with cinnamon and smoked paprika. This was our first try roasting kombucha and it was good, though not quite worth the hype in my opinion.
Asparagus sautéed with Bone Sucking mustard sauce and sliced almonds.
And a big slice of my cheesy eggplant bake.
We made this version in a pie dish and with mozzarella instead of provolone but it still ended up being delicious.
With Naked Flock pumpkin cider to share.
My co-worker brought me back the cider from the orchard where she went apple picking!
Leftovers night. Eggplant bake side-by-side with tuna casserole, topped with additional cheese and crushed Cheez-its.
I know that looks like a giant bowl of melted cheese, but I swear the layer underneath was mostly veg. Plus we did salads for some green. Spinach, chopped carrots, and edamame with sesame soy ginger vinaigrette.
And a totes amaze apple cocktail.
Honeycrisp cider with Apple Pie Moonshine. I also did a splash of Goldschläger.
Chipotle. Let’s be real, we got rice bowls two nights in a row.
We shared some pumpkin brews to keep things fall-ish.
Soup’s up.
The TJ’s pumpkin soup was too thin and basically inedible.
But my sides were awesome. Three cheese grilled cheese = sharp cheddar, mozzarella, and blue cheese on wheat bread.
And sliced apple. I’m sure you’re not surprised that I ended up dipping my slices in melted cookies and cream butter.
Mac and greens (and cheese!).
Standby spinach salad – with dried blueberries, blue cheese, lavender salt, evoo, and honey – on the bottom.
And mac and cheese – Pirate’s Booty aged white cheddar mac with tons of spinach, extra cheese, and Sriracha – on top.
Adam hates when I pile things on top of one another but mac and salad go together really well. You should try it!
What was the best fall flavor you had this past week?
Port Jeff, Boo Brew
Eating Chalk 