Sophie and I went on a weekend New York City Trip. We had a 2:50PM flight from CLE and got into LaGuardia around 4:30.We took the free bus from LaGuardia to Queens subway station and then took the subway to Manhattan. The subway was super quick but the bus from the airport took forever due to Friday rush hour traffic. We quickly checked into our hotel and dashed out the door……as we had 7:00PM tix for show on Broadway about six blocks from our hotel and we made it by the skin of our teeth with about 10 minutes to spare. Exhale. The show was great in every way: original – based on a crazy true story, great music and singing. Dead Outlaw. We also won them via the lottery so they were only $35 apiece with no fees – and the seats were great.Pumped after seeing a great show… and famished as we hadn’t eaten in a long time we walked around looking for a place to eat. We walked past Joe Allen and I remember reading about it and we were able to get a table right away. It was a perfect place where we had Manhattans, I had a cheeseburger et frites and Sophie had meatloaf, mashed potatoes and sauteed spinach which won the prize.We got to talking to our super nice waiter and turns out he grew up in Willowick. Small world indeed.Apres dinner we strolled for awhile. We stopped at Magnolia bakery and got a vanilla cupcake and banana pudding. The cupcake was just meh but the banana pudding was a winner… good stuff.Stopped at a pub for a quick pint.…and ended the night in Times Square oggling at all the people and lights.
They have a show at midnight where all the billboards display a video installation. A different artist every night. Not too exciting this night but was pretty cool.After a great nights sleep we hit the pavement bright and early. First stop was a Russ and Daughters outpost that was just a few blocks down. Sophie got a sesame bagel with cream cheese, sauerkraut and red onions. Good stuff.We walked the High Line that was not crowded at all early in the morning. It’s such a unique thing and I was happy to be there when all the trees, plants and flowers were blooming. Amazing gardens at every turn.The day started out chilly but quickly was warming up into a beautiful late spring day.Tiny Island.We jumped on the subway after walking through Chelsea Market, the Starbucks Roastery in Meatpacking district and took the subway to Brooklyn.Our goal was to go to the vintage flea market that was under the Brooklyn Bridge. Lots of vendors with different stuff and lots of people. Sophie bought some sunglasses (I think that is the only thing any of us bought all weekend that wasn’t food or drinks) and then walked along the river with great views of the bridge and Manhattan.We found our way up to the Brooklyn Bridge and joined the crowds heading across.There are not too many things as beautiful as the Brooklyn Bridge… especially on a beautiful May day with bright blue skies.We walked downtown after the bridge. We checked out a couple of cemeteries looking for Alexander Hamilton and Eliza but pretty sure that section was closed off.We stopped at Les Printemps, a new department that just opened up downtown about a month ago. I had to take a picture of the bathroom as it was as beautiful as the whole store.More bathroom pics 😉This was the cosmetics tunnel – so cool.This was the red room in Printemps that was covered in amazing mosaics. The building was an old bank building that they restored.We headed up toward ground zero checking out the 911 memorial area……and the oculus.
We were hungry at this point so hopped over to China town and walked around looking for a good place. We put our name in at Joe Shanghai and got a table after about 20 minutes. We had an excellent meal of soup dumplings, fried dumplings, scallion pancakes and Heineken. mmmmmmmm.
We walked through Bryant Park, went into the NY Public Library and then went to our hotel for a quick siesta.Feeling refreshed we jumped on the subway and headed uptown to walk through Central Park.It was a perfect late afternoon and no better place to be.The sheep meadow filled with lots of people.After spending a few hours in the park we headed back downtown to Greenwich Village. Washington Square was hopping.We had drinks sitting outside at a great little Italian bar called Bar Pisellino in the West Village. Perfect spot.We then stopped at another spot in the neighborhood and had pizza… and had espresso martinis.We then stumbled upon a greek natural wine bar that we had to stop in too. On our way back after an excellent evening.Next days bagels were at Black Seed Bagels – not as good as previous morning’s but still pretty darn good.We walked to Grand Central and explored the beautiful building.We walked up 5th Avenue. It was still pretty early so none of the stores were open. The Louis Vuitton store was impressively decked out as a Louis trunk.
We walked through Central Park again because it was so nice out and made our way to the Met. A John Singer Sargent exhibition was our primary goal. It was interesting.
We also visited the fashion exhibition which was about black male fashion. It was very well done and interesting to look at.We visited a few of the galleries… wish we had more time. It for sure is the most amazing museum. So big with amazing amazing stuff everywhere.
We found our way up to the rooftop patio which offered an amazing view……and some needed refreshement.Sophia wanted to stop at this swedish candy store that was on the upper west side.We walked back to our hotel through the park again. Enjoying the beautiful weather.We grabbed our luggage from the hotel and made it to LaGuardia in no time. Of course our flight was delayed…. but we made it home after another great trip.
We have been making this for many years. It is from an old weight watchers slow cooker cookbook that is falling apart – so thought I better put it on here. We don’t follow the recipe directions at all so I won’t even include them here. Just throw everything in the slow cooker in the morning and let it go at its lowest setting all day… et voila, le dîner est servi.
1 lb pork loin cut up into 1 inch cubes. Boneless pork chops work just fine
2 cups onion chopped pretty fine
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
3 garlic cloves minced fine
1 teaspoon salt
2 14 oz cans diced tomatoes, drained
2 14 oz cans great northern beans, rinsed and drained – if you have time cooked dried beans are always better
1/2 lb smoked sausage cut itnto 1/2 inch pieces – we pretty much always use Slovenians which I highly reccomend
Sprinkle each serving w a bit of parmesan, ground pepper and fresh parsley if you have some.
We have made this a few times now and it’s a keeper. It keeps really well so is perfect to bring to lunch the next day too. I think rotisserie or leftover chicken would work just fine instead of how they do it in the recipe – the marinade doesn’t do much to the chicken. It’s the combination of veggies, crunchy things and the dressing that make this good. Also don’t use as much salt as they call for which is a ton. (I hate how recipes now are specific to brands of salt)
1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, plus more (PJH: don’t use this much)
¾ cup raw almonds
½ small head of purple cabbage (about 10 oz.), cored, thinly sliced
4 baby bok choy, thinly sliced crosswise
6 scallions, thinly sliced
2 8-oz. cans water chestnuts, drained, quartered
1 7-oz. bag mung bean sprouts (about 2½ cups)
Whisk 8 garlic cloves, finely chopped, one 2″ piece ginger, peeled, finely chopped (about 1 Tbsp.), ½ cup vegetable oil, ¼ cup Dijon mustard, ¼ cup toasted sesame oil, ¼ cup unseasoned rice vinegar, 3 Tbsp. fresh lemon juice, 3 Tbsp. soy sauce, 1 Tbsp. plus 1 tsp. Diamond Crystal or 2¼ tsp. Morton kosher salt, 1 Tbsp. plus 1 tsp. sugar, and ½ tsp. freshly ground pepper in a small bowl to combine.Do Ahead: Dressing can be made 2 days ahead. Cover and chill. Whisk before using.
Pour ½ cup dressing into a medium bowl. Add 4 skinless, boneless chicken breasts (about 2 lb.), sprinkle with 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, and turn to coat. Let sit at room temperature at least 30 minutes.
Preheat oven to 350°. Toast ¾ cup raw almonds on a large rimmed baking sheet, tossing halfway through, until golden brown, 8–10 minutes. Let cool, then coarsely chop; set aside.
Line baking sheet with a piece of foil about twice its length. Remove chicken from marinade, letting excess drip back into bowl, and arrange in a single layer on baking sheet; discard marinade. Fold foil up and over chicken and bring edges together to make a packet; crimp tightly to seal.
Bake chicken until cooked through (an instant-read thermometer inserted through foil and into the thickest part of a breast should register 150°), 30–40 minutes. Let cool in foil, then tear open packet and shred chicken into large pieces.
Place chicken in a large bowl. Add ½ small head of purple cabbage (about 10 oz.), cored, thinly sliced, 4 baby bok choy, thinly sliced crosswise, 6 scallions, thinly sliced, two 8-oz. cans water chestnuts, drained, quartered, one 7-oz. bag mung bean sprouts (about 2½ cups), and remaining dressing; toss to combine. Taste and season with more salt if needed.
Pile salad on a platter; top with reserved almonds.
Do Ahead: Chicken can be marinated 12 hours ahead; cover and chill. Chicken can be baked 2 days ahead; cover and chill. Vegetables can be sliced 1 day ahead; cover and chill.
MMMmmm these are the perfect sugar cookies – crispy on the outside, chewy on the inside and a little bit salty. Sarah Kieffer’s cookie recipes are so good.
1 cup (2 sticks or 227 g) unsalted butter, at room temperature
1 3/4 cup (350 g) granulated sugar, divided
1 large egg
1 tablespoon pure vanilla extract
Instructions
Adjust an oven rack to the middle of the oven. Preheat the oven to 350F [180C]. Line three sheet pans with aluminum foil, dull-side up.
In a small bowl, whisk together the flour, baking soda, salt, and cream of tartar.
In the bowl of a stand mixer fitted with a paddle, beat the butter on medium speed until creamy, about 1 minute. Add 1 1/2 cups [300 g] of the sugar and beat on medium speed until light and fluffy, 2 to 3 minutes. Add the egg and vanilla and mix on low speed to combine. Add the flour and mix on low speed until combined.
Form the dough into 3 oz [85 g] balls [1/4 cup] (PJH: 60 g BALLS – 4 COOKIES ON TRAY). Roll each ball in the remaining 1/4 cup [50 g] of sugar. Place 3 or 4 cookies an equal distance apart on the sheet pan. Bake the cookies one pan at a time. Bake until the dough balls have flattened but are puffed slightly in the center, 8 minutes. Lift one side of the sheet pan up about 4 in [10 cm] and gently let it drop down against the oven rack, so the edges of the cookies are set and the center falls back down. After the cookies puff up again in 2 minutes, repeat lifting and dropping the pan. Repeat a few more times to create ridges around the edges of the cookie. Bake for 14 to 15 minutes total, (PJH: 15 MINUTES )until the cookies have spread out and the edges are golden brown but the centers are much lighter and not fully cooked.
Transfer the pan to a wire rack. Let the cookies cool for 10 minutes, then move them to a wire rack to finish cooling. Store cookies in an airtight container at room temperature for 2 days (or refrigerate for up to 3 days).
We are growing lettuce for the first time ever and it’s growing great in this great spring we are having. Â Not sure what kind of lettuce this is, I think I have it written down somewhere, but it has been very prolific and we have used it most every day for the past week. Â We made a nice rice salad for today’s Memorial Day Picnic with it that was nice and tasty. Â Recipe that I sort of followed is here: Â Basmati Rice with Summer Vegetables. Â Sorry no pix of salad, but here’s some pix of our lovely lettuce
Eat On Edgecliff 