Tuesday, July 28, 2009
Sunday, July 26, 2009
Finally....civetta! Finally. Ate there the other night with a group of 6 and we ordered plate after plate after plate of food, plus cocktails. I was shocked (!) when the bill came and we each only owed $54! I was expecting at least twice that. Our waiter, a Chris March look-alike (or was it Chris March??), was pleasant, informative, and entertaining. I would love to tell you what I had, but it was all written in Italian. There was baby octopus, risotto balls, little handpies filled with meats and cheeses, a cheese plate, a meat plate, spinach pie....and about 30 wines by the glass. I snuck downstairs into the lounge area to use the restroom and the Victorian candles alone are calling for me to come back and have a few drinks with the girls. The downside? The subway runs literally right below the dining room, but since I lived in the NYU dorm right above Civetta when I was interning, I'm used to this and unaffected. Give it a try, seriously! They've got a few kinks to still work out, but overall, a great experience and my new neighb fave.
Flea markets have long been a source of unique, one-of-a-kind, stylish accents for WTSTA, but lately shopping at them had become stale. That is, until we took the plunge and ventured across the Brooklyn Bridge to the waterfront. It. Was. Awesome. Right on the waterfront on Sundays (Saturdays it's in Fort Greene, which I'm a little scared to find - baby steps!) is the Brooklyn Flea. I had to go once for the culinary tour (lobster rolls, fish tacos, popsicles, shaved ice, pickles, arepas.....I had to roll myself home), and once to really shop. I tried to keep the spending under control; I went in with only $60 cash and spent it all. Here's what I bought:
Again from the nostalgic classic, The Daring Book for Girls, comes a cute guide to facing your fears. Here are their challenges for summoning some danger:
Friday, July 24, 2009
Tuesday, July 21, 2009
You know those square donuts you see at Dean & Deluca? I've never once been tempted by them based on looks. I saw the episode of "Throwdown with Bobby Flay" where he challenged the Donut Plant owner Mark Isreal (and lost to him) and I still wasn't tempted. Then I found out it was 5 blocks from my apartment and something snapped into high gear and I found myself standing outside of the shop, trying to make a decision on whether or not I was adventurous enough to try lavender donuts.
Monday, July 20, 2009
I ran into a Gossip Girl filming!!! Get excited, this season is going to be ah-mazing.
Saturday, July 18, 2009
I found this recipe at www.bigboldbeautifulfood.blogspot.com and was salivating on the spot. I know it sounds weird, but some of my favorite things have been pineapple flavored - it's such an intense flavor without being too sweet! I cannot, cannot wait to try this.
Pastry for 9-inch two crust pie, unbaked
2 tbl freshly squeezed lemon juice 1/2 cup water, at room temperature
1/3 cup butter, melted 1 cup sugar
1/4 cup flour
10 1/4 oz can crushed pineapple, drained
1/4 tsp salt
1. Preheat oven to 400
2. Beat eggs lightly. Add water, lemon juice & butter; blend. Add sugar, flour & salt; beat until smooth. Mix in pineapple.\ 3. Pour mixture into unbaked bottom crust. Cover with a lattice top.
4. Bake in pre-heated oven for 35-40 minutes.
Thursday, July 16, 2009
Saturday, July 11, 2009
The other day I was having a serious hunkering for Girl Scout cookies, and miraculously I was linked to this delicious recipe. I have yet to try it, but it just looks beyond tasty...with some chocolate ice cream, yum!
Peanut Butter Cream Sandwich Cookies
Recipe courtesy of November 2008
- 1/2 cup chunky peanut butter
- 1/2 cup shortening
- 1 cup packed brown sugar
- 1 egg
- 1 tsp. vanilla
- 1 tsp. baking soda
- 1/8 tsp. salt
- 1-1/4 cups all-purpose flour
- Granulated sugar
- 1 recipe Peanut Cream Filling, below
1. Preheat oven to 350 degrees F. In bowl beat peanut butter and shortening with electric mixer on medium speed for 30 seconds. Add brown sugar, egg and vanilla. Beat until combined, scraping sides of bowl. Beat in baking soda, salt, and as much flour as you can. Stir in any remaining flour.
2. Form dough into balls, using a level teaspoon each. Place 1-1/2 inches apart on ungreased or parchment-lined baking sheets. Flatten by making crisscross marks with tines of fork dipped in sugar.
3. Bake 7 to 8 minutes or until edges are lightly browned. Cool on baking sheet 1 minute. Transfer to wire rack; cool.
4. Spread one teaspoon Peanut Cream Filling on flat side of half of cookies. Top with remaining cookies. Store in airtight container at room temperature up to 3 days. Freeze unfilled cookies up to 1 month. Makes about 4 dozen sandwich cookies.
Peanut Cream Filling:In medium bowl whisk together 3/4 cup chunky peanut butter, 3/4 cup marshmallow creme, 3 tablespoons milk, 3/4 teaspoon ground cinnamon; and 1/4 teaspoon ground cumin (I confess I skipped the cumin. Just couldn’t bring myself to add it). Gradually whisk in 3 tablespoons powdered sugar.