One of the things I love about New York is that you can never run out of new places to eat. Sometimes I find it overwhelming because I want to try them all! There are also so many places that look totally unassuming, but when you walk in are actually very charming and have great food. This week I've stumbled upon two such places.
The first is an Italian restaurant called San Martin Restaurant. It's right around the corner from my hotel on 49th between Lexington and 3rd Ave. This is one of those places that is darkly lit, has clearly been there for years, and has photos on the wall of every somewhat-famous person who has ever eaten there. The decor probably hasn't been updated since the 70s, but that is part of the charm of a place like this. The food is simple, authentic, and delicious. Both times I've been I've ordered the Capellini al Pomodoro. It's a very simple dish of perfectly cooked al dente pasta, fresh tomatoes, basil, and lots and lots of garlic. I consider basic Italian dishes where each ingredient shines to be the ultimate in comfort food and this capellini dish is just that. That being said, the first time I went a friend joined me and ordered cheese ravioli with mushrooms and walnut cream sauce. He shared a bite with me, and it was rich and creamy, but I still prefer my simple capellini.
My other find this week was a restaurant in Queens called LIC Market. I've walked by it before, but since it's situated under a balcony and between two staircases I never really noticed it until today. I knew the minute I walked in that it was my kind of place. The decor was rustic/shabby-chic and I felt more like I was in the South than in NYC. They had shelves of assorted pickled vegetables and a handwritten menu board with fresh, seasonal vegetables. Any restaurant that has a focus on seasonal, local ingredients is my kind of place. Today I ordered a grilled cheese sandwich with muenster-like cheese, apple, endive, honey-Dijon mustard and a drizzle of truffle oil. I also had a side of broccolini with lemon and Parmesan. I'll definitely be going back for future lunches and possibly for breakfast to try their daily frittata specials!
Thursday, April 28, 2011
Wednesday, April 27, 2011
Traveling for Work
There are lots of pros and cons to traveling each week that I could spend days talking about. Usually by Wednesday I’m starting to miss being at home so I’m a little more focused on the cons. Then on Thursday I’m thinking more about the pros as I anticipate working from home the next day and all the things that I’ll be able to accomplish while others are in an office.
I generally feel like I lead two separate lives. There is the Monday-Thursday me who spends long hours in a corporate office somewhere in the U.S., lives out of a suitcase, and has the independence to do whatever I want. Part of me loves this life style because it means seeing new places, meeting new people, and having obligation-free evenings that allow me to do whatever I want. I enjoy not having to make my bed and having fresh towels waiting for me at the end of each day. Plus there are the perks of travel such as the hotel and airline points. The other half of me gets incredibly frustrated by the corporate culture where life revolves around spreadsheets, too much praise is heaped on the person who spends the most hours at their desk staring at their laptop, and thinks that living in a hotel is not normal and sometimes lonely.
Then there is the Friday-Sunday me. Friday-Sunday is when I do the things I enjoy like baking, cooking, cleaning, spending time with my husband, family, and friends, going to my own gym, driving my own car, sleeping in my own bed, and being able to pick from an overfull closet of clothes instead of getting dressed from a small, rolling suitcase. I have the opportunity to do some of my favorite things with my husband like shopping at the farmers market, getting outside to enjoy Michigan’s four seasons, and just being the true me behind the closed doors of my own home. There is really no downside to all this except that when I’m home for too long I get restless. I generally can’t last even a month without feeling the desire to travel, to somewhere, anywhere. So even though there are many Sundays when I resent having to pack my suitcase again, I think I that these two distinct realities create a good balance for me. I guess what I’m saying is that a fundamental part of who I am right now is someone who needs to have two very different realities to really be able to appreciate either one.
I generally feel like I lead two separate lives. There is the Monday-Thursday me who spends long hours in a corporate office somewhere in the U.S., lives out of a suitcase, and has the independence to do whatever I want. Part of me loves this life style because it means seeing new places, meeting new people, and having obligation-free evenings that allow me to do whatever I want. I enjoy not having to make my bed and having fresh towels waiting for me at the end of each day. Plus there are the perks of travel such as the hotel and airline points. The other half of me gets incredibly frustrated by the corporate culture where life revolves around spreadsheets, too much praise is heaped on the person who spends the most hours at their desk staring at their laptop, and thinks that living in a hotel is not normal and sometimes lonely.
Then there is the Friday-Sunday me. Friday-Sunday is when I do the things I enjoy like baking, cooking, cleaning, spending time with my husband, family, and friends, going to my own gym, driving my own car, sleeping in my own bed, and being able to pick from an overfull closet of clothes instead of getting dressed from a small, rolling suitcase. I have the opportunity to do some of my favorite things with my husband like shopping at the farmers market, getting outside to enjoy Michigan’s four seasons, and just being the true me behind the closed doors of my own home. There is really no downside to all this except that when I’m home for too long I get restless. I generally can’t last even a month without feeling the desire to travel, to somewhere, anywhere. So even though there are many Sundays when I resent having to pack my suitcase again, I think I that these two distinct realities create a good balance for me. I guess what I’m saying is that a fundamental part of who I am right now is someone who needs to have two very different realities to really be able to appreciate either one.
Monday, April 25, 2011
Oatmeal Bread
Sunday is usually my bread baking day. Other than occasionally buying a specialty loaf from Great Harvest or Zingerman's, I'm proud to say that we haven't purchased sandwich bread in over a year. I like to make bread on Sunday so that Joe has a fresh loaf for his sandwiches all week. Yes, he is in his late 20s and still takes a pb&j to school for lunch almost everyday. Albeit, his is a much healthier version with almond butter or all natural peanut butter...no Jif for our sandwiches. I have three basic whole-grain bread recipes that I alternate between, two of which are done in the oven and one of which I use my breadmaker for. The oatmeal bread is Joe's favorite. It has a slightly crumbly texture which requires careful cutting, but it's hearty and slightly tangy from the greek yogurt and buttermilk used. I made myself an almond butter sandwich with the fresh bread for my breakfast on the airplane this morning, and was happy with how the loaf turned out this week.
Yield: 1 Loaf
Ingredients:
1 cup + 1 teaspoon whole wheat pastry flour, divided
1/2 cup + 1/3 cup whole wheat flour
1/2 cup all purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 1/4 teaspoons salt
2 Tablespoons brown sugar
1 cup + 1 Tablespoon old-fashioned rolled oats, divided
7 ounces plain, 2% greek yogurt
1 large egg, lightly beaten
1/4 cup extra virgin olive oil
1 cup low-fat buttermilk
Directions:
Preheat oven to 375 degrees F. Coat 9x5 inch loaf pan with olive oil spread on a paper towel or rub pan with a stick of butter. Sprinkle pan with 1 teaspoon whole wheat pastry flour. Shake until all sides are coated and then shake off excess flour.
In a large bowl stir together flours, baking powder, baking soda, salt, brown sugar, and oatmeal.
In a seperate bowl whisk together yogurt, egg, olive oil, and buttermilk.
Pour the wet ingredients into the dry ingredients and stir until combined.
Pour batter in the prepared loaf pan and sprinkle the top with remaining 1 Tablespoon of oats.
Bake for 40-45 minutes, rotating pan halfway through the baking time, until the bread is golden brown and a toothpick inserted in the center comes out clean.
Allow bread to sit in the pan for 10 minutes and then turn out onto a wire rack to cool the rest of the way to room temp. Store the bread well-wrapped, in the fridge.
*Recipe adapted from Healthy Food for Living
Yield: 1 Loaf
Ingredients:
1 cup + 1 teaspoon whole wheat pastry flour, divided
1/2 cup + 1/3 cup whole wheat flour
1/2 cup all purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 1/4 teaspoons salt
2 Tablespoons brown sugar
1 cup + 1 Tablespoon old-fashioned rolled oats, divided
7 ounces plain, 2% greek yogurt
1 large egg, lightly beaten
1/4 cup extra virgin olive oil
1 cup low-fat buttermilk
Directions:
Preheat oven to 375 degrees F. Coat 9x5 inch loaf pan with olive oil spread on a paper towel or rub pan with a stick of butter. Sprinkle pan with 1 teaspoon whole wheat pastry flour. Shake until all sides are coated and then shake off excess flour.
In a large bowl stir together flours, baking powder, baking soda, salt, brown sugar, and oatmeal.
In a seperate bowl whisk together yogurt, egg, olive oil, and buttermilk.
Pour the wet ingredients into the dry ingredients and stir until combined.
Pour batter in the prepared loaf pan and sprinkle the top with remaining 1 Tablespoon of oats.
Bake for 40-45 minutes, rotating pan halfway through the baking time, until the bread is golden brown and a toothpick inserted in the center comes out clean.
Allow bread to sit in the pan for 10 minutes and then turn out onto a wire rack to cool the rest of the way to room temp. Store the bread well-wrapped, in the fridge.
*Recipe adapted from Healthy Food for Living
Friday, April 22, 2011
Friday Finds
Friday Finds: some of my favorite things from around the interwebs:
- From Southern Living Magazine, the "Southern Girl's Guide to Pearls" . As you can probably guess, I'm a firm believer that every woman needs at least one classic strand of pearls or pair of pearl earrings. This guide explains why pearls are a classic wardrobe staple and gives some fun alternative pearl styles.
*Image courtesy of Southern Living
- I'm adding these vegetable cutters to my kitchen accessory wish list. I would use these to create a cute vegetable platter for a bridal shower or perhaps an Easter brunch. I also think they might be fun for serving vegetables to kids. Carrots are more appealing when shaped like stars and flowers, right?
- On Wednesday night we had a friend over for dinner and made this delicious Butternut Squash Lasagna recipe courtesy of Brian Malarkey on Design Sponge.
- Green is one of my favorite colors for spring and summer clothing and accessories. I love that Kate Spade has chosen green as their color of the month for April. I'm absolutely in love with this vibrant green bag. I'd probably pair it with white jeans and a navy or pale yellow top for a late spring/early summer preppy outfit.
Wednesday, April 20, 2011
Birthday Cheesecake
This past weekend marked the birthday of one of my husband's law school friends. We found out through his girlfriend that his favorite dessert was cheesecake and his favorite flavor was blueberry. So, I set off in search of a good cheesecake recipe because despite my husband's boasts that I make "a great cheesecake", I have never in fact made real cheesecake. Normally I make a healthy version that we call "fake cheesecake". When I don't have any recipes in my cookbooks, my go-to recipe site is Annie's Eats. Everything of hers that I've made has turned out really well and this cheesecake recipe was no exception. I figured that individual sized cheesecakes would be best since having an entire cheesecake sitting around is just too much of a temptation.
Yield: 24 cupcakes
Ingredients:
For the crust:
1½ cups graham cracker crumbs
4 tbsp. unsalted butter, melted
3 tbsp. sugar
For the topping:
6 oz. fresh organic blueberries
2 tbsp. sugar
For the filling:
3 8 oz. packages cream cheese, at room temperature
1 8 oz package reduced fat cream cheese, at room temperature
1½ cups sugar
Pinch of salt
1 tsp. vanilla extract
4 large eggs, at room temperature
Directions:
Preheat the oven to 325˚ F. Line cupcake pans with paper liners. In a small bowl, combine the graham cracker crumbs, melted butter and sugar until all ingredients are moistened. Press 1 tablespoon of the mixture into the bottom of each cupcake liner and press down with the bottom of a glass or small measuring cup. Bake 5 minutes. Transfer to a cooling rack while you prepare the blueberry puree and filling.
Combine the blueberries and sugar in a blender or food processor. Process until smooth, then pour through a fine mesh sieve to remove the seeds. Use a spatula to press the juice through.
Yield: 24 cupcakes
Ingredients:
For the crust:
1½ cups graham cracker crumbs
4 tbsp. unsalted butter, melted
3 tbsp. sugar
For the topping:
6 oz. fresh organic blueberries
2 tbsp. sugar
For the filling:
3 8 oz. packages cream cheese, at room temperature
1 8 oz package reduced fat cream cheese, at room temperature
1½ cups sugar
Pinch of salt
1 tsp. vanilla extract
4 large eggs, at room temperature
Directions:
Preheat the oven to 325˚ F. Line cupcake pans with paper liners. In a small bowl, combine the graham cracker crumbs, melted butter and sugar until all ingredients are moistened. Press 1 tablespoon of the mixture into the bottom of each cupcake liner and press down with the bottom of a glass or small measuring cup. Bake 5 minutes. Transfer to a cooling rack while you prepare the blueberry puree and filling.
Combine the blueberries and sugar in a blender or food processor. Process until smooth, then pour through a fine mesh sieve to remove the seeds. Use a spatula to press the juice through.
To make the cheesecake, beat the cream cheese on medium-high speed in the bowl of an electric mixer until fluffy. Slowly blend in the sugar until smooth. Mix in the salt and vanilla. Beat in the eggs one at a time, mixing well after each addition.
To assemble, spoon 3 heaping tablespoons of the cheesecake batter over the crust in each cupcake liner. Dot a ½ teaspoon of the blueberry puree in a few dots over the cheesecake filling. Use a toothpick or a wooden skewer to lightly swirl.
Bake until the filling is set, about 22 minutes, rotating the pans halfway through baking. Transfer to a wire cooling rack and let cool to room temperature. Transfer to the refrigerator and let chill for at least 4 hours before serving.
Please excuse the poor photo quality. The cheesecakes were a hit and all of them were consumed within a couple hours!
*Source: adapted from Annie's Eats
Monday, April 18, 2011
The Time Is Right?
After many years of reading blogs, I have finally decided to start my own. I considered blogging to chronicle my wedding planning experiences, but it just didn’t feel right at the time. Now many months later, I have decided that the time feels right. There is a lot going on in my life as I prepare to become a homeowner and first-time mother while still maintaining a full-time career and providing support to my husband as he makes his way through law school. I look forward to seeing where this blog goes and who my readers will be. This blog will not focus on specific topics. It won’t be strictly a mommy blog, a design blog, a recipe blog, or a travel blog. Instead I hope that this will be all of the above and more. I plan for this blog to serve as a way for me to chronicle my thoughts, discuss my favorite things, and be a reflection of what I consider to be the finer things I life.
To give some background, I live in Ann Arbor, Michigan and absolutely love my home state, but take any and all opportunities I can to travel to new places. I spend 16-20 days a month traveling for work (currently I work in NYC). When I’m home on the weekends I love to spend time with my husband, family and friends. My main creative outlet is cooking and baking. My ideal Saturday includes shopping for fresh produce at the farmers’ market while enjoying a soy chai latte and then coming home to cook or bake while watching Food Network. Last, but not least, I wear pearls every single day.
To give some background, I live in Ann Arbor, Michigan and absolutely love my home state, but take any and all opportunities I can to travel to new places. I spend 16-20 days a month traveling for work (currently I work in NYC). When I’m home on the weekends I love to spend time with my husband, family and friends. My main creative outlet is cooking and baking. My ideal Saturday includes shopping for fresh produce at the farmers’ market while enjoying a soy chai latte and then coming home to cook or bake while watching Food Network. Last, but not least, I wear pearls every single day.
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