Read, eat and be merry

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A recent summer day of burgers, beers and babies.

Nothing like one day off in the middle of the week to throw everything off, right? I mean, listen, I’m not complaining (because a day off is a day off) but like someone pointed out to me post Fourth of July, it felt like this week had two Mondays. Yuck. Either way, the weekend is upon us again, and thank God. Here’s a few more links to what I’m reading… you know, should you find yourself lazying in the sun or holed up indoors with the AC with nothing but Instagram to fill your screen.

  • The dog days are here and with them my nearly unquenchable thirst for frozen drinks. I think I’m going to print this list from Eater and get cracking. I like to be a girl with a plan, ya know? (That’s actually not true. I have no plans, ever.)
  • Stories that weave actual life with food give me the warm and fuzzies. This story from Taste made my heart ache and my belly growl. Life, right?
  • A piece in the NY Times food section asked if America was ready to love cottage cheese again. Uhm, when did we stop? I know I haven’t. I freakin’ love the stuff.
  • Listen, I love avocado toast just as much as the next millennial, but if artichoke toast is trying to become a thing, I’m all about giving that a shot too, cause I love artichokes and don’t eat them nearly as much. Avocados probably need a break anyway, no?
  • The first time I had Campari, I thought it was awful, but over the years I’ve grown to really like it, which is why this grapefruit and Campari pie sounds pretty freakin’ good to me. Am I gonna end up eating a whole pie by myself?

How I’d like to survive summer

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Hello, summer.

How any of us musters the will to do anything at all in this sweltering, suffocating, New York city summer heat is beyond me. Showing up to work, going to the gym, running errands, riding the God forsaken moving sweat lodge that is the subway— I don’t wanna do any of it.

All I feel like doing from now till October is sitting in the shade with a frosty drink in my hand and a spread of summery food in front of me and some good company to enjoy it with. That’s not so much to ask for, is it?

It’s what I did recently at Red Hook’s Brooklyn Crab and let me tell you, it was pretty freakin’ spectacular. It was what every summer day should be like.

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THIS! This is how I wanna do summer.

A couple of friends and I sat on the top deck of the open seafood shack, where there was enough sun that we needed sunglasses but also a breeze coming off the water to make it bearable. We had frozen margaritas out of bendy straws, a cold pitcher of beer and lots of delicious, garlic-buttery seafood: a whole platter of Alaskan king, Snow, and Dungeness crabs, and lobster, too, with coleslaw, corn on the cob, roasted potatoes and jalapeño cornbread to go with it. There were oysters and peel-and-eat shrimp and fried calamari, as well, because sometimes, well… it’s summer and you have to celebrate.

It’s too hot to do anything else, really.

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.

Eating to remember… and forget

It’s been almost nine years since I lived in Italy and almost six since I last went back to visit, and sometimes I miss the damn place so much.

Let me be clear, there’s a lot I absolutely don’t miss, but sometimes, like last night while eating a homemade dinner of gnocchi in an herbed tomato sauce with olives and capers, I just miss Italy in general. I miss the food, the pace of life, the “not this” of it all.

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Note to self: eat more gnocchi

With Plated‘s help once again (cause you know, I’d be lost otherwise), I made one of my favorite Italian meals, and an easy one to boot: gnocchi, those perfect little pillow-like potato dumplings that are even easier to cook than pasta. My favorite thing about them? You’ll know when they’re ready because they’ll float up to the top of the boiling water they cook in, only after two to three minutes. Bloop bloop bloop.

My recipe card walked me through making a rich and flavorful, deliciously comforting chunky sauce, made with oregano and rosemary, garlic and onion, fat, juicy tomatoes, crushed red pepper, plump, buttery Castelvetrano olives (my faves), and the tiny little bursts of briny goodness that make every dish with them delicious, capers.

It all came together quickly and easily, and the end result was so very good that I think my stomach couldn’t help but remind my heart of all the times I sat around similarly easy, delicious meals, and how they made all the not-great things about Italy tolerable.

When you just need/want noodles

 

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These noodles got me doodling hearts.

Ever have something so good that you’re still thinking about it days later, weeks even, and you stare longingly at the picture you took of it, wishing it was in front of you and you could just enjoy it all over again? No? Really? Just me, huh? Ok.

Well, I’ll tell you this much, a bowl of Xi’an Famous Foods‘ noodles will have you doing just that. I’ve been daydreaming about the deliciously spicy, chili oil seared noodles I had there a few weeks ago and really, I need to just go back and have them again, because at this point it’s getting distracting.

Every lunch I eat, usually boring and healthy, I think, “Why aren’t you noodles?” Every time I’m cold or stressed or bored or need a hug, I think, “Noodles. Nooooodles.”

They were just so…good. So freakin’ good. Simple, wide floppy noodles in a spicy hot oil that not only tasted great but cleared my sinuses and warmed my insides. Comforting, tasting, filling, warming.

I need more of this in my life. I need more freakin’ noodles.

And for my next trick: spaghetti squash!

Ok, I need to ask a serious question here for a second: where— WHERE!— has spaghetti squash been my whole entire life?

Listen, I own one of those little hand-held spiralizers and have actually used it a bunch. I’ve had zoodles and whatever else you want to call noodle shaped food really made out of vegetables and not good ol’ fashioned carby pasta. I’ve had zucchini noodles, carrot noodles, the squash-that-looks-like-a-yellow-zucchini noodles.

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It’s not a great picture, but that’s fully MY fault, not the meal’s.

They were alright. Sometimes, buried under some delicious sauce usually reserved for bowls of pasta, they were even good(ish).  But they were never as good as the real thing. And they certainly weren’t ever something I would rave about and call the most delicious thing I’ve ever cooked.

But spaghetti squash, well ho ho HO, let me tell you… it’s blown my mind. Having it for dinner the other night, thanks to Plated, really felt like unveiling a magic trick. Cut the squash open, pop it in the oven, pull it out and scrape the inside with a fork, and  TA DA! BA DA BING BA DA BOOM! SHAZAM! a delicious, yellow heap of something that looks like noodles, but is in fact JUST vegetabley goodness.

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Again, bad lighting, not great photo, but a damn GOOD forkful. 

I kid you not, folks.

Plated’s recipe  had me make a delicious sauce from tomato paste, sun dried tomatoes, spinach, harissa, cream, garlic and onion which I then dumped the scraped out squash into along with some feta, and mixed together until it was perfectly coated and almost indistinguishable from a plate of angel hair pasta. I then spooned this delicious creamy sauce back into the scraped out squash shells and topped it with another mix, this time made of bread crumbs, parmesan, oregano, before popping it all back in the oven for another 10 minutes.

What came out of my oven was— no exaggeration— one of the best things I’ve ever made… which yea, I know, there’s not a ton of competition in that department, but still! Delicious, filling, vegetarian, and my new magic trick!

Pasta will forever hold a place in my heart, but since it also loves to hold a place in other parts like my thighs, I’m thrilled to have something to substitute it with every now and then that makes for just as delicious of a meal.