cooking & eating
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A loaded misfit sausage sando: this thing is stacked with hummus/chilis/ citrus kale sausage/ halloumi/ cilantro/ and pickled red onions. I’ve been a huge fan of these sausages, they get such a nice sear and come in pretty colors. In full transparency, they did send some over to me but I already had some in my fridge prior to them reaching out.
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Blueberry Muffins: I’d been craving blueberry muffins for a while and kept buying blueberries to make the muffins, and then eating them before I had time to actually make the muffins. After 3 quarts of blueberries, I finally made the muffins before I had time to eat all the berries. I know, a lot of restrain! I used this recipe from NYT Cooking - Jordan Marshs Blueberry Muffins. I made a small edit, adding in a whole lemon’s zest, I think next time I might try oil instead of butter or a 50/50. I like oil-based muffins/bread because they have such a good texture.
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My new go-to salad: this salad is inspired by the meal I had below at Nina May. I did fresh arugula, sprouts, and mint with this NYT green goddess dressing (personally I’d use the full tin of anchovies to make the dressing) plus some brown butter cashews. I’ve made this three times since the OG. It’s so good - also I really need a salad spinner because hand drying leaves isn’t it.
everything else
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Nina May, the best Meal I've had in a long time: let’s recap the menu…all 10/10 amazing!!
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Spring Nettle and Green Goddess Salad - crispy jalapenos, toasted almonds, french breakfast radish
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this is the salad the inspired my last week of meals
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Charred Onion + Braised Lamb in Pita Bread - pickled cabbage, cilantro yogurt, beet green kimchi
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omg this was some wizardry - the whole thing was perfect
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Cacio e Pepe Agnolotti of Caramelized Onion and Ricotta Cheese - parmesan reggiano, toasted black pepper, fennel fronds
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Pan-Seared Rainbow Trout with XO Sauce - parsnip puree, dill marinated fennel, braised leeks
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Lemon and Thyme Whole Roasted Pennsylvania Chicken - crispy herb potatoes, ramp butter, caramelized chicken jus
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ramps, the diamond of the season (is this joke a few months too old now? IDK time moves weirdly here)
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Moon Valley Farm Carrot Cake - carrot-yogurt coulis, goat cheese mousse
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if you put goat cheese in a dessert, I am always on board! My jeans were past their breaking point but I gave them a quick pep talk and we finished this cake.
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A major south block bender: the slight increase in the temperature and the opening of a south block within walking distance of my home has lead to a major increase in the number of smoothie bowls I’ve consumed. My go-to is the warrior bowl with extra almond butter on top.
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Spring cleaning: In the rightmost square you’ll see a picture of my pantry rack. I wish I had a before because that would punctuate how much better it looks but you’ll just have to trust me on that. I’ve been getting in the spring cleaning spirit these past couple of weekends. I feel like reorganizing your pantry is the adult version of moving your bed to the other wall as a kid. Like you get a little bit of control and fun back in your life but you didn’t really do that much. Oh well, still sparks a lot of joy.
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