At least once a season, I make sure to get the heirloom caprese salad at Otto. It never, ever, gets old. #perfection. If you haven't had it yet, go get it!!!
Food and Drink
First, I just returned from a wonderful weekend celebrating my brother and Becky's wedding on a lovely farm in Western MA. Welcome to the family, Becky, and congratulations to you both! Also got to spend time with family, friends, and (best of all, but don't tell everyone else), my nephews.
Next, I'm down to the wire for the NYC Triathlon, which is happening this Sunday whether I'm ready or not (but I feel pretty ready). More details to come on how to come out and cheer me on if you're so inclined.
Finally, thanks to an enthusiastic co-worker's recommendation and a major sale (40% off plus credit card points means I got it for $22), I am now the owner of an Instant Pot. Stay tuned for the culinary experiments.
I was lucky enough to have a lovely and relaxing weekend up in Beacon. My initial impetus for the visit was the #AEKarpediem wedding (where I got to see many Tufts friends in addition to the groom), but I stayed with my dear friend John, so I got to catch up with him as well! Over the years, my friends Lynnette and Ty have invited me up to their weekend place in Beacon, so I wanted to make sure I saw them as well (in addition to introducing them to John, who lives up there full time). They graciously invited me to stay for an additional night, and we proceeded to catch up with Jess (and her adorable new baby!) and cook up a storm. We made lamb three ways -- lamb liver pate, kofte, and lamp chops, grilled up veggies galore, and washed it down with rose while relaxing around the fire pit. All in all a food, fun, and friend-filled weekend, with great weather to boot. Thanks to all for the hospitality and big mazels to Anna and Ethan!!
The other night, I had a sip of a gimlet for the first time in ages. The gimlet was likely one of the first cocktails I ever had or made on the regular -- buying myself a bottle of Rose's Lime juice and splashing it together with vodka over ice. And then somehow I forgot about them. Somewhere in the mix, about 6 years ago, I rediscovered them, albeit briefly, when I tossed out the bottle of Rose's and started making them with fresh lime juice or Employees Only Lime Cordial (does this stuff still exist?), and swapped gin for the vodka. That sip the other night made me remember what a great, refreshing summer drink it is. Perhaps I'll make one tonight . . .
2.5 ounces gin
.5 ounce simple syrup
.5 ounce lime juice
Shake and strain into an ice-filled rocks glass. Garnish with lime.
And it was soooooo relaxing. I took an extremely long Memorial Day weekend to recover from an incredibly busy past month or so. In addition to a trip to Ikea and some continued work unpacking my kitchen, I didn't have much on the agenda. I once again moved out to Brooklyn Heights with Moxie, this time to dogsit for Barley & Hops while their humans took a vacation. Aside from an impromptu dinner at Noodle Pudding on Thursday, hosting a barbecue Friday night and attending another barbecue on Sunday, I did a whole lot of NOTHING. It was glorious. I slept late, went running, cooked/grilled, read, binge-watched Season 2 of Bloodline, and watched the sunsets over the Brooklyn Promenade. Oh, and there were dogs. This shot was taken yesterday evening sitting on a lounge chair on the patio, a glass of lambrusco to my left, enjoying the evening breeze with my dog posse. Rachel & Nagib -- happy to hold down the fort at the #dogpalace anytime.
Here it is in all of its glory!! I'm still putting things away, and I haven't put up any personal touches like my "Eat" sign, but man, what a difference. In case you forgot what the before looked like, here it is. Visits/dinner parties start soon!
Fully agreed, Sam Sifton. My breakfasts, particularly during the week, are not elaborate affairs. They're not always pretty, as shown above, and are more often than not taken to-go, but they are a vital part of each day. Often it's a wedge of fritatta, sometimes an egg white omelette or a nuked egg with veggies, cheese and bacon if I've got some (not the best texture, but quick and portable). Sometimes it's a hard-boiled egg, and today it was an English muffin with smashed avocado. Lately I've been adding fruit -- half a grapefruit or pineapple chunks. The coup de grace is coffee -- generally just a pour-over directly into my travel mug, but sometimes a latte or shakerato.
If I didn't eat breakfast, I'd likely bite someone's head off by about 11.
The Trinidad Sour is a particularly unusual cocktail because its base is not a spirit, but rather a full ounce of Angostura bitters. Created by Giuseppe Gonzalez here in NYC, I've seen this cocktail pop up at bars around the country, most recently at Hunt & Alpine Club in Portland, Maine, but now, you can get it right here from the man himself. Giuseppe has opened a new bar -- Suffolk Arms -- where it sits on the menu alongside other house cocktails, twists on classics, and an entire section based on vodka. The bar is an homage to NYC itself, with portraits of famous New Yorkers in the menu and on the walls, and serving some of NYC's classic foods, like a Russ & Daughters smoked fish platter and matzo ball soup. I would highly recommend going there to get one, but you can make your own at home, so long as you're able to pry the top off of your Angostura.
1 ounce Angostura
1 ounce orgeat
3/4 ounce lemon juice
1/2 ounce Rittenhouse 100 proof rye
Combine ingredients in a shaker with ice; shake and strain into a coupe.