It’s Beginning To Taste A Lot Like Thanksgiving

Adam and I both worked Friday, Saturday, Sunday so I don’t have a lot to share.  THREE  exciting things: this weekend I…

{1} Made an on-theme Thanksgiving time dinner and ate it with the last pumpkin beer of the season.

IMG_4948

Chicken cooked in the crockpot with Korean bbq sauce and fresh cranberries / on a bed of roasted shredded brussel sprouts and cabbage.  Plus I went back and added melted extra-sharp cheddar on top, which was perfect.

IMG_4957

{2} Discovered the best ice cream flavor ever.

IMG_4958

{3} Dyed my hair purple!

IMG_4937

IMG_4916

Shave Ice and Rock Candy

Goodness, do I love New York City!  We just had such a good weekend.  First, how neat is this rock candy instillation at Union Square?

IMG_4703

Second, we hung out in the epically cool Industry City,

IMG_4792

and went to the American Fields pop up market,

IMG_4802

where they gave us (multiple!)(free!!) delicious rosemary maple bourbon sours,

IMG_4790

as well as a sample of Unicorn Kisses seltzer.

IMG_4808

I haven’t actually tasted it yet, but I’ve been trying to get my hands on some for a year so this was pretty damn exciting.  <– and it wasn’t even out on the samples table but I asked the Polar guy about it and he brought me one from a special hidden stash!

Five favorite foodie things this weekend…

{1} a new snack

Crispy okra from Trader Joe’s.

IMG_4674

{2} a new favorite in bubble tea

Pa Tea might be our new favorite tea spot.

IMG_4734

We had brown sugar milk tea with pudding aaaaand baby boba.

IMG_4738

{3} breakfast at Brooklyn Kolache

Pimento cheese and sweet cheese and blueberry.

IMG_4753

Plus a latte from Brooklyn Roasting Company.

IMG_4757

{4} lunch at Pig Bleeker

Complimentary cornbread madelines.

IMG_4762

A Yolanda Winston – vodka, curacao, vanilla, and Wolfer cider.

IMG_4767

Duck lasagne!!

IMG_4772

And roasted brussel sprouts with pickled mustard seeds that were the best vegetable I’ve ever been served.

IMG_4774

S’mores in a jar.

IMG_4781

{5} dinner at Little Tong

We loved this noodle shop.  Everything felt intentional and the dishes were all gorgeous – I wish the light had been better for pictures so I could come closer to capturing the beauty.

Chinese broccoli salad with citrus soy and smoked egg yolk.

IMG_4717

Spiced duck fat fried purple potatoes with cheese curds.

IMG_4718

Grandma Chicken Mixian – noodles, chicken broth, chicken confit, tea egg, pickles, flowers, fermented chili, and black sesame garlic oil, and chili oil on top.

IMG_4725

And then we walked across the street and cooled down our mouths with a guava snow cone with condensed milk.  Yes, on the coldest day of the year so far.

IMG_4730

I love NYC.

IMG_4783

Pumpkin’s Still In Season

IMG_4647

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…

Coffee!

IMG_4634

Pumpkin spice my grandma brought me from Winans.

IMG_4656

Pumpkin smoothie with Greek yogurt, maple syrup, cow’s milk, cinnamon, and nutmeg.

IMG_4630

BBQ at Salt and Bone.

IMG_4574

I got a ridiculous but tasty Percocet with aged rum, coco lopez, citrus.

IMG_4575

And had turkey breast – 3 hour smoked with a butter sauce – cole slaw, and a few bites of Adam’s potato salad.

IMG_4581

Thai food in Sunnyside.  Fried tofu.

IMG_4621

And drunken noodles that actually had enough veggies for my tastes.

IMG_4623

One of our favorite winter traditions is visiting Winter Village at Bryant Park for a thick hot chocolate.

IMG_4641

Gooey walnut chocolate chip cookie from Chip in Astoria.

IMG_4565

Buckeye straight from Ohio.

IMG_4589

We tried something fun from Minamoto Kitchoan – Sakura Gomora, sweet bean and mochi wrapped in a cherry blossom pancake.

IMG_4497

Packed lunch – strawberry and rosehip kefir cup with a cupcake crumbled in!  Plus a snap dragon apple.

IMG_4667

I brought in chocolate cupcakes (from a mix!) with homemade cream cheese frosting and Amy Sedaris sprinkles for a coworker’s birthday.

IMG_4660

Yogurt with pumpkin puree and pumpkin spice Cheerios and Frosted Mini Wheats.

IMG_4701

Roasted fall salad – quinoa / shredded brussel sprouts / leeks / turkey bacon / sweet and spicy pecans / gold raisins / and oven-fried sage.

IMG_4592

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!).

IMG_4602

I made a veggie-packed version of chana masala with the addition of celery and orange and yellow bell pepper.

IMG_4608

Topped with apple and caramelized onion chutney.

IMG_4618

And a dinner for dipping with blue cheese dressing and beet ketchup.

IMG_4680

Roasted broccoli and a root veggie mix from Trader Joe’s (carrots, beets, parsnips, and sweet potato).

IMG_4686

Baked chicken tenders crusted in panko after an overnight marinate in peri peri hot sauce, minced ginger, lemon, and brown sugar.

IMG_4693

IMG_4566

David S Pumpkins Pizza

Last weekend was great and this upcoming weekend is going to be great, which makes for a weird posting schedule but a happy life.

Life Stuff {3 highlights}:

{1}  In a few hours I am heading to the airport and to Columbus, Ohio.  One of my cousins is getting married this weekend and I get to spend time with my family — including my mom (who I haven’t seen since before the hurricanes)!

{2}  Last Saturday Adam and I took full advantage of the weather and walked through Central Park from top to bottom.  We watched a man feed the ducks, went gaga for the flowers, and ate Nuts for Nuts while watching an interpretive dance street performance.  It was the perfect New York day!

IMG_4466

IMG_4473

IMG_4483

IMG_4487

IMG_4495

{3}  Last Sunday we took a friend who is newish to the city from Buffalo on a fall-in-love-with-Brooklyn Williamsburg tour.  Highlights included Sunday in BrooklynSweet Chick, Brooklyn Brewery, and several hours drinking from the Halloween menu and playing games at Barcade.

IMG_4512

IMG_4517

IMG_4519

Important Note – Adam and I beat the high score on Golly Ghosts!

Foods Stuff {5 highlights}:

{coffee}

IMG_4533

Iced lattes from my two current favorite coffee spots: Birch,

IMG_4460

and Black Brick.

IMG_4507

{ice cream}

IMG_4465

16 Handles‘ spooky cookie and salted cookie dough yogurt with sprinkles, cake bites, and an animal cracker.

IMG_4505

Ample Hills‘ new circus flavor made with popcorn toffee and red sugar-toasted peanuts.

IMG_4451

{New York beers}

IMG_4521

In addition to Brooklyn Brewery, we also checked out LIC Beer Project.  My choice was a fantastic guava passion fruit Berliner weisse.

IMG_4453

{Halloween-themed eats}

IMG_3822

(David S)Pumpkin pizza – TJ’s frozen crust / pumpkin puree with nutmeg, allspice, and pepper / shredded mozzarella / turkey summer sausage.

IMG_4540

With a Southern Tier Warlock.

IMG_4534

{dinner at Miss Ada}

IMG_4431

IMG_4437

We are newly obsessed with this Mediterranean spot in Fort Greene.  The outdoor area is gorgeous, the plates are gorgeous, the plating is gorgeous… Adam and I had a fabulous after-work dinner date.

IMG_4442

Baba ganoush with za’atar eggplant chips and ginger aioli and the best pita bread I’ve ever eaten.

IMG_4440

Za’atar crusted salmon with labne, charred shallots, and Japanese eggplant.

IMG_4446

Won’t You Brie My Neighbor

Bites from the week…

I was on a FUN – aka sweetened and spiced – iced coffee kick.  Dark roast cold brewed with brown sugar, pumpkin spice, and extra cinnamon.

IMG_4353

La Colombe pumpkin spice draft latte.

IMG_4392

Vanilla cold brew from Bowery Coffee Co with half and half.

IMG_4425

Since we have multi-grain sourdough in the house I’m back to loving toast.  With Smart Balance, strawberry jam, and cheese!

IMG_4396

Yogurt bowl lunches.  Pumpkin Chobani with toffee bits and sweet and spicy pecans and a Snap Dragon apple.

IMG_4366

Pumpkin Noosa with a brown sugar cinnamon peanut butter packet.  Plus a honey tangerine and a Sweet Thorn kombucha.

IMG_4407

Maple yogurt with vanilla granola, banana chips, and tangerine.

IMG_4390

Plus one day I got cafeteria sushi.

IMG_4357

A quick but delicious dinner.

IMG_4368

Roasted brussel sprouts and a sliced RosaLynn apple.

IMG_4371

A toasted sandwich with smoked sliced turkey, pumpkin butter, and brie.  The sandwich was so freaking good that I ended up making it again for dinner the next night too (except we were out of turkey so I added cheddar for a double-cheese dream!).

IMG_4382

Pumpkin sausage pasta topped with cheese and fried sage!

IMG_4413

I loosely followed this recipe from Rachel Ray.  A few key changes – I toasted my pasta / I used half as much pasta (whole wheat bow ties) so there was a greater ratio of sauce / I used turkey maple breakfast sausages / I added orange bell pepper with my onions / I used extra stock instead of wine / I added cayenne pepper / I used fat-free half and half.

IMG_4419

Best thing I ate all week?  Banoffee (aka banana toffee) Magic Bars!

IMG_4348

My coworkers loved them so much they asked my to post the recipe on the blog.

Banana Toffee Magic Bars, makes 24 squares

  • 1/2 cup salted butter
  • 15 sheets graham crackers, crushed
  • 1 cup dark chocolate chips
  • 1 cup butterscotch chips
  • 1 cup toffee bits
  • 1 cup chopped dried baby bananas (from Trader Joe’s)
  • 1 cup unsweetened banana chips
  • 14 oz can sweetened condensed milk
  1. Preheat oven to 350 degrees Fahrenheit.  Place butter in a 9×13 inch baking dish in heating oven.
  2. When butter is fully melted, remove dish from oven and combine graham cracker crumbs and butter.  Mix well, then press firmly into the bottom of the dish.
  3. Sprinkle remaining ingredients on top of crust then top evenly with sweetened condensed milk.
  4. Bake 25-30 minutes, until lightly browned.
  5. Allow to cool before cutting.  I recommend storing these in the freezer and letting them come to room temperature to serve.

White Gummi Slushie

I worked the weekend (and had two weekdays off) so my schedule has been a bit out of whack.  It is still basically summer temperatures here so we haven’t moved on to hot chocolate and soups but we have been loving the crap out of Pumpkin Month.  Here were some highlights from the past 7 days…

Weekly coffee combo – Black Hand and chocolate milk.

IMG_4150

This pumpkin spice kefir is super tasty.

IMG_4191

Pumpkin Noosa with a TJ’s pumpkin cereal bar and a SweeTango apple.

IMG_4148

TJ’s pumpkin yogurt with pumpkin spice Cheerios and Frosted Mini Wheats and a Starkrimson pear.

IMG_4158

Key lime skyr with pomegranate and Heritage Flakes.

IMG_4228

Adam and I got a midweek lunch at Sweet to Lick vegan cafe and we are completely in love.  We had a terrific hero with bulgogi style setain, gochujang mayo, and pickled vegetables.

IMG_4198

Plus the best chocolate chip cookies ever sandwiched around Oreo cream filling!

IMG_4203

IMG_4206

Detroit Friends potato chips (expo sample).  These are some of the very best kettle chips we’ve ever tasted and their company is totally fantastic too – some of the potatoes are grown in a vacant lot in Detroit’s Hope District.

IMG_4169

Orange slice candies.  There’s a vitamin commercial where a woman squeezes an orange slice shaped gummy and it made Adam and I both immediately want to run out to the drugstore.

IMG_4164

Campfire S’mores ice cream.

IMG_4224

White gummi slushie from 7-11.  We are obsessed, these are so good.  I’m not sure what the actual flavor is (pineapple?  or maybe white grape?) but they are juicy and delicious.

IMG_4101

All-you-can-eat sushi buffet at Mizumi.  We love it there, everything is super fresh and expertly prepared.  I didn’t snap all of my plates but the highlights included crab cakes, inari, and seaweed salad.

IMG_4221

Roasted squash and tuna quinoa cakes with cocktail sauce.

IMG_4172

Veggie bowls.  Shredded cabbage tossed in this sauce / roasted edamame / marinated hard-boiled eggs (marinated in gochujang, brown sugar, soy sauce, and rice vinegar).

IMG_4218

Mexican food at Oak House in Floral Park.

IMG_4232

I had a Mezcal mojito.

IMG_4236

And veggie fajitas with carrots, onions, squash, peppers, and mushrooms.  They had chipotle Cholula at the table and we doused everything with it.

IMG_4240

Plus Adam and I split vanilla flan and tres leches cake for dessert.

IMG_4242

Have a great week!

Weekend Update: Chilaquiles Edition

Our Saturday and Sunday plans mirrored each other and my weekend days ended up following a template:

maple iced latte in Brooklyn // brunch at a Chris Santos restaurant in the Lower East Side with chilaquiles // ice cream for dessert // walk across a bridge // a veggie-forward homemade dinner  {x2}

IMG_4096

Iced nonfat latte with four shots of espressso and maple at Otha’s.

IMG_4067

Iced nonfat Maple Shay with extra espresso at Brooklyn Roasting Co.

IMG_4121

Brunch at Beauty and Essex.  Vanilla doughnuts stuffed with raspberry jam to start.

IMG_4075

I ordered a cocktail with tequila, honey, and smoked blackberries.  It was good but Adam’s neon green Emerald Gimlet stole the show – Belvedere vodka, basil, lemon nectar, and fresh lime.

IMG_4072

 

BaE is tapas style so we ordered three savory dishes to share.  Crab egg foo young with shiitake mushrooms.

IMG_4080

Chilaquiles with and pulled chicken, sunny side up egg, cotija cheese, and pickled red onion.

IMG_4084

And braised chicken meatballs with sheep milk ricotta, wild mushroom, and truffle.

IMG_4083

Brunch at Stanton Social.  This is another sharing-encouraged spot so again we picked three plates to split.  Fried chicken on blue corn waffles with corn pudding, fresno chile, and maple syrup.

IMG_4131

Housemade naan with lamb bacon, zaatear spiced labneh, and pickled tomato.  It was totally swoonworthy.

IMG_4127

Chilaquiles with hand pulled chicken, sunny-side up egg, and feta.  We preferred the Stanton Social chilaquiles to Beauty and Essex.

IMG_4125

I also had a delicious Vietnamese coffee cocktail with Finlandia, Kahlua, cold brew coffee, and chocolate bitters.

IMG_4123

Fueled across the Williamsburg Bridge with a doughnut ice cream sandwich at Stax.  We had bourbon cornflake ice cream with Frosted Flakes and condensed milk on top.

IMG_4094

Fueled across the Manhattan Bridge with Ice & Vice.  Red (hibiscus, rose, Swedish Fish fluff) and Opium Den (white sesame, toasted poppy seed, lemon bread crouton) in a Froot Loops cone.  The red ice cream was our favorite thing we ate all weekend.

IMG_4134

I made an updated version of my Cheesy Eggplant Bake with meat sauce.  For the sauce I cooked ground turkey breast and onion in olive oil with garlic, oregano, salt, pepper, and cayenne with tomato paste and crushed tomatoes.

IMG_4108

Quinoa bowls for Sunday dinner.  Tri-color quinoa topped with smoked trout, lemon pepper Swiss chard, and butter sautéed chanterelles.

IMG_4142

^^^

IMG_4088