My first Brooklyn apartment had a distant view of the Chrysler building. You had to climb out the kitchen window and stand on an adjacent roof to see it, but still it was there. Brian and I would sit out there in the evenings, filled with all the optimism that young love and any kind of view of the NYC skyline inspires, and dream our dreams. We planned to take the city by storm. We’d also talk about having kids and all the things we wanted for these potential humans. read more »
One of the avocado’s many alternate names is “butter fruit” and I think that’s a nice way to think of it––as a way to bring a buttery richness to a dish while still keeping it light and healthy. This avocado and spinach salad was my Friday lunch and I loved how the greens and avocado worked with a slightly spicy chili lime vinaigrette and salty toasted pepitas. Such a great combination, and a nice change of pace as the winter wears on. read more »
Every girl says this, I know, but I’ve never been one for Valentine’s pomp. Years ago Brian and I swore off even trying to go out to dinner after a 9:30pm reservation at Prune had us actually sitting down at 11pm on a Tuesday night. Still, we usually exchange a record or two (the standard gift for all occasions) and he’ll get me some Mast Brothers chocolate and flowers (I may be low key in other regards, but flowers are required.). In a gesture I adore, he also gets flowers for our daughters. And I like to surprise him with something sweet, since Valentine’s Day is an excellent excuse to bake up a rich dessert.
Brownies seemed like a good place to begin my Valentine’s baking, especially since, after weeks of healthful eating, treats were necessary. read more »
Lately, my go-to breakfast has been a big bowl of Greek yogurt with sliced fruit. After a few weeks of this, I started to crave a little crunch too. Enter toasted oats (I made mine with coconut, cinnamon, and a touch of honey). Similar to granola, these take just about 10 minutes to make. I like just a few tablespoons on my yogurt, but my daughters have been eating them by the spoonful. read more »
Brian contends that this blog is as much about the weather as it is about food. I could talk about weather for days, but I try not to indulge too often for fear I’ll bore you. These days though, the chill of winter is inescapable. (Except on the west coast, where it’s apparently summer?) But out here in the east, this winter weather feels right. I want to earn the spring and summer, to make the most of the contrasts and changing seasons. And earning it we are, with highs in the teens and lows in the single digits, we are all getting an education in cold.
All in all, it’s a very good time to have the oven on; twisting the knob is the first essential step for just about everything we make lately. But these cauliflower steaks are more than an excuse to warm things up, they’re also part of a plan. read more »
We’ve long been proponents of a more relaxed cocktail culture. This week, we turned our attention to the Old Fashioned. Once just a mixture of liquor, sugar, and bitters, time and fussy mixologists transformed the Old Fashioned into a whiskey-only drink, with requisite Maraschino cherries and orange slices. Things got a little silly. But we’re here to say, it doesn’t have to be that way. read more »