Apartment hunting and party planning

Come September, if all goes as planned, I’ll be moving to a new apartment— in a new neighborhood with a new roommate (hey boyfriend!) and mostly a lot of new stuff (because I’m sick to death of all my current things… I’m looking at you, Christmas plates that have been in use year-round for the past SIX years.) As someone who not only deals well with change but actually welcomes it, I am more than ready.

Sure, I have to actually find a place first, but I’m not letting that stop me from thinking about all the fun stuff: the houseplants I’ll add, what it’ll be like to finally get rid of the  mattress I’ve had since the day I moved to New York, and all the fun possibilities for entertaining that are coming up in the second half of the year (my birthday, Thanksgiving, and the foodfest that is December.)

That last bit of reverie is how I wound up going down the rabbit hole at Paperless Post, the online shop with all sorts of cute, customizable stationery and invitations for every kind of event. Someone sent me a wedding save-the-date from there and before I knew it I was idling through all of their categories, finding myself— unsurprisingly— going through the many results that came up when I searched food.

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This one I’ll send to my new “roommate.” Also, can we talk about how much I love the word canoodle? It’s just great. Noodles and canoodling, love ’em.

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Reads and eats… cause it beats the news

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Drink up and cheer up.

know I’m not alone in feeling this way but man, is everything absolutely the worst these days or what? We have an idiot madman running our country straight into the ground, the news seems like one giant loop of death and disaster, and on a personal note, I’m starting my hunt for a new apartment which is an absolutely depressing process. I’ve broken down in tears at some point during each and every apartment search in the past, and it’s doubtful this time around will be much different.

Sooo…. instead of adding fuel to the dumpster fire, I thought I would resurrect something I used to do here on the blog a few years ago and share some fun food related links in an effort to distract, entertain and maybe lighten the mood.

 

Sounds tasty no? Here’s some of what’s caught my eye lately… and maybe made my stomach growl.

  • United seems hellbent on winning the title of worst airline, what with all the bad media they’ve gotten recently and all (hello, dead pup in the overhead?) so it made me laugh when I read they were getting rid of Stroopwaffles. These are some of my favorite snacks so silly move, United.
  • Sometimes I miss the weirdest things about Italy, and even though I can definitely make this here at home, I miss eating beans like these, prepared like this from Emiko Davies’ lovely blog.
  • I was interested when I read in NY Magazine about this cool sushi spot that opened in Brooklyn called Okozushi, but when I found out it was the tiny and adorable restaurant just a couple of blocks away from my apartment that I saw during a recent walk, I was straight up giddy.
  • Thinking about a new apartment also has me thinking about updating some of my art and decor. How cute is this Aperol spritz print?
  • I’ve been daydreaming about moving to New Orleans for the better part of the last six months, pretty much since my last trip there during the holidays, and I would be lying if part of the reason wasn’t so I could somehow befriend Joy from Joy the Baker, one of my longtime favorite blogs. I imagine we would be best of friends and sit around eating delicious things like this bomb looking cheeseburger fried rice. I mean, come ON.

 

Yes, more of everything!

wn-everything-but-the-bagelListen, I’ll just come straight out with it.

I’m on a full blown kick— bit of a binge really—over Trader Joe’s Everything But the Bagel Sesame Seasoning Blend. Yes, I know. I just wrote about everything bagels and everything bagel inspired doughnuts but one post ago. TJ’s seasoning blend isn’t anything new, either. I also know that. Some of you have been worshiping at the altar of everything-but-the-bagel for a while now, but I’m new to the game and if there’s anyone out there who still hasn’t been converted, I’m here to spread the good word.

During a recent rare visit to Trader Joe’s, (because side note: I would, for the record, exclusively shop there if I could, but the closest one to me is 1. not that close to me at all, and 2. a complete and total fucking nightmare. So I love from afar.) I saw the famous seasoning blend and tossed it in my basket. Once home, I looked at it and thought, “Ok, now what? What do I put you on?”

The answer is… EVERY-SINGLE-DAMN-THING. All of ’em. You put this stuff on everything.

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Good on everything but this might be my fave.

I’ve sprinkled it on all sorts of things while I cook: quinoa, salmon, asparagus, shrimp tostadas, even chowder. The other night, I roasted a big fat sweet potato, then sprinkled it with my new favorite seasoning blend, and shazam!—delicious dinner! When a softball sized rice ball from the deli section of my local supermarket ended up being less the arancino I was hoping for and more just a fried ball of very bland rice, everything seasoning saved the day and made it actually tasty. Even my seasoning averse boyfriend admitted an avocado was actually better after I sprinkled a little bit of everything on it. (This is my favorite, by the way. Something about the mix of creamy, buttery avocado and all those savory, crunchy crispy little bits just makes all of my taste buds dance!)

After I posted something about it on Instagram, a friend messaged me to tell me she loved it on oatmeal! Repeat after me: everything is good on everything.

Remember this great song? I mean, she wasn’t wrong.

Born again sticky bun lover

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Sticky buns, where have you been all my life?

My first real job as a teen—first to pay me an actual check and not  involve tutoring church kids or reading mail to the legally blind old woman who lived next door—was as a cashier at a Panera rip-off in Miami.

As would become the pattern of my work life, I hated it. The ugly khakis I had to wear, upselling bread bowls, even the fact that my sister worked there, too. I hated all of it.

All of it except one thing. Even more so than my meager paychecks, the one redeeming perk of the gig was the pastries I rescued at the end of each shift. Muffins, cookies, croissants, cinnamon rolls, danishes—they were all up for grabs at the end of the night and I rarely left without a bag. (Shout out to the thousands of calories consumed without so much as thinking of working out. Ah, youth!)

There was one thing, however, that never appealed to me: sticky buns. All that shiny, sticky gunk reminded me of the rubber cement I’d used as a kid, each bun a tacky tar trap of molasses. And those nuts, stuck in the gluey goo? A warning to my teeth.

Maybe it was all those neglected sticky buns I left to be tossed, all those passed over pastries, that subconsciously drew me to the sticky bun at Little King’s coffee window a few weeks ago. Maybe it was divine intervention.

Normally a cocktail bar with a small menu, Little King recently opened a walk-up window, selling Intelligentsia coffee and Roberta’s pastries to L train-bound locals weekday mornings. Glad to have an option that wasn’t Dunkin or bodega brew, I stopped for a coffee one day, and on a complete whim, a sticky bun to go with it.

Palm sized and more popover shaped than the swirled rolls I was used to, these sticky buns from the hipster mecca Roberta’s, were airy and fluffy, all buttery brioche under their salt-flecked, caramel glaze.

I am addicted. I’ll drive myself into financial ruin buying these every morning. Sometimes, I wake up and count back to when I last had one, trying to justify if it’s been enough days to treat myself to another one. If I have a run planned later, I’ll grab one and chalk it up to carbo loading. I daydream of that soft dough and buttery, salted caramel.

I would say I’m sorry to all those sticky buns of my youth, the ones that got away and got chucked, but I’m pretty sure they were nothing like these doughy, sweet buns I now constantly crave. I can’t imagine there are any left over each day, but if by chance there are, I hope whoever’s in charge of clearing them away knows how very lucky they are.

 

A great, gooey gimmick

No one does over the top, gimmicky food quite like New York. There’s the giant soup dumpling you slurp with a straw, the technicolor rainbow bagel, the cookie dough scooped into cones and eaten like ice cream. The more outlandish and calorie laden the better.

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Grilled cheese fantasies come to life

And while I occasionally roll my eyes at the line of people snaking down the block at any of the places turning out these food fetish creations, I’ll be the first to admit I’ve had my share, and I too, have waited in some pretty stupid lines to get a taste of the moment’s food craze. (Cronut, I’m looking at you.)

When I heard about this next thing I immediately thought, “Oh Jesus Christ, that’s absurd” followed immediately by “I must have it.” And so my roommate and I compared schedules, nailed a date, and off we went in search of Clinton Hall‘s Flamin’ Hot Doughnut Grilled Cheese.

Made of gooey, melted mozzarella pressed between two Doughnut Project habanero bacon glazed doughnuts in place of bread, the glorious and oh-so-gluttonous flamin’ hot grilled cheese sandwich is served looped through a hook and dangled over a bowl of thick, hot tomato soup for dipping.

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Worth every last calorie.

Even though doughnuts are involved, the sweet element is minimal here, with just the tiniest, subtle sweetness coming through the layers of cheese and butter and doughy, bacony goodness. The tomato soup, which I  often find to be too runny or acidic, was neither. It was thick and creamy, just the right amount of tomatoey sweet with a peppery kick, perfect to complement the grilled cheese.

Even though Clinton Hall only offers 20 of these per day Friday through Sunday, we showed up  just after noon on a Sunday and didn’t have to fight any crowds or freeze our grilled cheese loving asses off standing outside in any lines. A couple of tables had them and obviously there was lots of gawking and picture snapping, but that’s how it goes with these food fads. But if they’re as good as this sandwich was, I don’t really care who’s watching or taking pictures or rolling their eyes. I’ll be the one licking my fingers and doing the little happy dance.

Bone marrow freaking bread pudding!

Listen, before you recoil in disgust, ask me how I do it, or give me so much as a hint of shade over my eating habits (which I’ll remind you are only partially documented on this blog), let me say this: I began my Saturday in Charleston with an 8-mile run all up, down and around the peninsula.

Eight miles is not nothing. It’s a pretty exhausting bit of exercise actually. Let me tell you, you work up a good amount of sweat. So much so, that when other runners were wearing fleece headbands, windbreakers and gloves, I had peeled off my long sleeve shirt (mid-run, like the graceful swan that I am) and was running in a tank top, so sweat-drenched I looked like I’d crawled out of the river.

Why did I do it? Well, part of it’s that I’m training for a half marathon next month, but the real answer, the more pressing answer is bone marrow bread pudding.

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You just can’t capture this level of deliciousness in a photo

The MacIntosh had been recommended by a good friend and when I looked up the menu and saw those four magic words— words I’d never seen all together—I knew there was no getting out of that long run.

Now, I ate a lot of great food in Charleston, pretty much only great food, but hands down, the best thing I ate was the Mac Attack, a  hunk of bone marrow bread pudding topped with pork belly, a poached egg, and hollandaise sauce. Basically their version of eggs benedict, the Mac Attack was unbelievably good, all gooey and rich and packed with flavor. The bread pudding was almost custard-like, just fatty enough to remind you where you were but not so fatty that it felt gross.

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When bone marrow pudding is an option, you should always go with it.

I thought it was so exceptionally delicious that after, when the waitress came around to ask about dessert, I easily let her sell me on the Mac Attack’s sweet cousin, a take of sorts on french toast, this time featuring the same custardy bone barrow bread pudding smeared thick with apple butter now and topped with a scoop of vanilla ice cream. I’m a fan of mixing sweet and savory so this spoke right to the fat kid heart of me.

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You know what goes well with bone marrow bread pudding? Bacon.

My sister’s entree, a fancy variation of biscuits and gravy, was also delicious, the giant biscuit with butter and jam we split as an appetizer was scrumptious, and my bacon bloody Mary with its candied bacon salt rim was one of the best bloodies I’ve ever enjoyed, but that bone marrow bread pudding… ooooh, I’d run a full ass marathon just for a piece of that at the end.

Halloween for breakfast

I was on autopilot a couple of weeks ago when I walked into the bagel shop around the corner from my apartment and ordered my usual: an everything bagel with regular cream cheese. Man, I should’ve known better.

My go-to shop, conveniently and dangerously located on the same block I live on, is The Bagel Store, the creatively named home of the rainbow bagel and all sorts of other wacky variations and crazy cream cheese flavors (tequila lime, I’m lookin’ at you.) It was exactly the moment after I’d ordered that I saw what I should have gotten, what I went back this week and had: a candy corn bagel.

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One of my favorite Halloween sweets, now in bagel form.

Yes, I’m that person. I love candy corn. I don’t care if you think it’s waxy or gross or too sweet. You don’t like it? Great, I’ll take it.

Using what I assume is the same dyeing method as the rainbow bagel, the candy corn bagel is a freakishly colorful, orange, yellow and white take on the New York breakfast fave. I was told it had a subtle vanilla flavor so I decided to go full sugar-overload, Halloween themed, autumn glutton and had it loaded up with pumpkin cream cheese.

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Just in time for Halloween!

While I couldn’t see it ever taking the place of my trusted everything bagel, I did think the candy corn bagel was tasty and fun, with its super sweet globs of cream cheese  oozing everywhere.I like my bagels on the savory side but this one was good too.

Maybe from now on, in addition to eating a few bags of candy corn each October (as well as whatever other sweets I can get my hands on), I’ll add a candy corn bagel too. You know, just for good measure.