This changes pie…again.
Found this deliciously geeky photo via this blog, originally posted (with instructions!) at Evil Mad Scientist in 2008. I’m not much of a baker, but I think I’m going to have to give this one a try, maybe with the addition of a Superdrive to make it look like an old MacMini. /nerd
Here’s a quick morning food porn post for you. My favorite local coffee joint in Astoria, The Queens Kickshaw, makes the most simple drink look absolutely beautiful! The morning light, their dense, perfectly square ice cubes (they have the BEST ice here. Sounds weird but it makes all the difference!), and the bold coffee combine for my fave cup o’ joe in the city.
Fall is my favorite, favorite, FAVORITE of all the seasons. I love the apple-crisp bite that begins to sneak into the air, just a little at a time, and I love adding layers to my outfits, socks and tights and scarves, the occasional sweater or blazer. Most of all, I love fall flavors – and pumpkin spice drinks from Starbucks are my absolute downfall. But sadly I can’t afford $6 espresso beverages every day (nor can my body bear the calorie expenditure), so what’s a budget-conscious pumpkin-fiend to do? Make it at home, of course! Read the rest of this entry »
Here’s a quick and easy Sunday morning How-To! Delicious bacon and egg cups.
1. Heat your oven to 325°.
2. Line silicone baking cups or muffin tins with bacon.
3. Beat up 4-6 eggs, depending on how many cups you want to make. Factor one egg per cup.
4. Fill cups halfway with egg. Sprinkle some cheese, salt, and pepper on top. You can also add chives, rosemary, or other herbs.
5. Bake for 20-25 minutes or until egg is set.
And there you have it! Awesome bite-sized treats that you can refrigerate for breakfast all week!
The New York neighborhood where I live, Astoria, Queens, is statistically one of the most diverse neighborhoods in the US, or so I’ve heard. Since moving here, I’ve learned that the authentic Mexican way to make tacos is not the ground-beef-and-cheese-laden creations from Tex-mex joints (…or Taco Bell, for shame) that we’re used to. Mexican tacos are much more stripped down – naked tacos, if you will. The key to making these seemingly simple little packages delicious is combining rich, punchy flavors with fresh ingredients. They’re super easy to throw together and make for a great take-to-work lunch when you’re sick of sandwiches and salads.
Here’s my slightly pumped-up-kicks version that I created with inspiration from the Mexican ingredients at my local grocery store. I do it with chicken and a refreshing salsa! PS IT’S GLUTEN-FREE! Word.
In the quotidian universe, I don’t eat that much meat. It’s expensive and bad for the environment and not particularly great for your health in large quantities. But man, is BBQ the best treat ever in the history of treats or what? Every once in a while, I just like to shovel a sinfully giant amount of fall-off-the-bone, juicy, savory meat products right into my piehole. One of my new favorite joints in New York is Dinosaur Bar-B-Que in Harlem – one of the best BBQ joints in the city, according to the Village Voice. I (thankfully) have much more tasty ‘Q exploration to do before I release any kind of verdict, but I will say this: Dinosaur is entirely worth the hour-long wait it took to get in on a Wednesday night (though I’m not deserting my favorite LOCAL spot in Astoria, Butcher Bar!)
Read on for meaty goodness.
New York’s Union Square Green Market is an event that takes place four times weekly in the city’s bustling – you guessed it – Union Square. Every Monday, Wednesday, Friday, and Saturday from 8am to 6pm, a diverse array of local growers and food producers from the New York area gathers to sell everything from artisan cheeses to raw honey to flowers to seasonal fruits veggies. I happened to pick up some Amish-made bacon, a dozen fresh eggs, and some peaches grown right next door in New Jersey.
So why are farmer’s markets important and what’s the benefit? Read on for more pictures and discussion!