Tag: fruit

If I didn’t have to sleep

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Last week, I bought this little bunch of “apple bananas” at a fruit shop near my office in East Harlem.

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They were the color that I normally love bananas, but apparently partly green is a no-go in the world of apple bananas. I took one bite and thought my tongue had fallen out because I could no longer feel it. Guess they weren’t ripe yet! I let them sit for the weekend and then decided to revisit one for my snack this morning. For size orientation:

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And I could actually taste the apple flavor in there!

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Inginia and I had our group this afternoon, and while Inginia put together a fun lunch spread (as usual), I worked some kitchen magic to make blue playdough for the kids:

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For lunch, I had 1.5 thin slices of French-ish bread with Inginia’s mustardy tuna salad:

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And 1/2 of a mini english muffin with peanut butter:

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A juntos (minus the extra 1/2 slice of bread and tuna):

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Some parents brought in an Entenmann’s walnut danish ring (whyyyyyyyy?), so I had two small slices (with another little dabble of pb on the side):

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The same parent also brought in a carton of Dole strawberry banana orange juice.  I usually only drink water because I’m a much bigger fan of eating than drinking, but I had to have a sip because I used to love these juices when I was little. My sip did not disappoint!

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After the group, I relieved my tuna breath with a Newman’s ginger mint, the best breath mint ever.

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I think I had four of these over the course of the day/evening.

Later in the afternoon, it was orange time! Note the neat edges on those orange peels thanks to my fancy schmancy orange peeler from Myrna:

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I also had a small handful of these pita chips from Jessica. So salty and garlicky, mmmmmmmmm:

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I had my first course of dinner right before I left work around 5:20: a cup of the pumpkin-sofrito Buitoni’s mushroom agnosomething and 3-grain tempeh that I made last night.

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My second course took place in class with variation #2 of flax pudding because Heather was looking for a tofu-free method (and because I was out of tofu AND yogurt):

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For that pumpkin pie flax pudding, I brought 1.5 cups unsweetened soy milk to a boil with 6 tbsp ground flax, cinnamon/nutmeg/cloves/ginger, and 2 chopped dates. After a couple of minutes there, I immersion blended in 1.5 cups of canned pumpkin and poured the mix into a container to chill in the fridge overnight. For my purposes, one serving equals one cup — so this recipe makes 3-4 servings.

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It would probably also work without the pumpkin because the flax seems to have incredible gelling properties. It just might come out a little bit looser.

Next up was my snack/dessert baggie with manchego cheese samples from the gourmet deli, two of mom’s kitchen sink muffins with sunflower seed butter for spreading, and sample pieces of Tate’s Bakeshop chocolate chip cookies from the deli:

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When I got home tonight, I snacked a bit while I got tomorrw’s food ready … as in I shoveled big piles of fruit salad and groatmeal into my mouth too fast to photograph them. What’s a girl to do when it won’t all fit in the container??

I was also super-excited to find that my first issue of Eating Well had arrived! I won the subscription from Brandi a little while ago, and I can’t wait to start reading it 😀 Sadly, I can’t start yet because I have to go to bed ASAP.

What would you be doing right now if you didn’t have to sleep?

Oh, one more thing (about me again, because obviously the world revolves around me) … I got hired!! Thanks to the tireless efforts of Heather, my supervisor, my amazing unpaid internship has miraculously found space in the budget to hire me full-time after the internship ends on May 8. I’ll officially start on June 1. I’ll be able to keep doing what I currently do (and what I love to do!) about 1/3 of the time; the other 2/3 will be a different more paperwork-based job but still good experience. So, not only will I continue to get my social work experience; I will also learn a new system and have a small amount of financial stability to get me through the last year of grad school. Phew!

I’m back …

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But not forever! My trip to Charlotte was perfect — as has been every trip to the “south” I have ever taken — and I am pretty confident that I’ll be heading in that direction again once I am done with grad school next year.

Wife and I woke up this morning to the sound of coffee beans grinding and pancake batter stirring! Kristin and Dustin were hard at work in the kitchen above us 🙂

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I topped my two blueberry pancakes with ICBINB and lite syrup:

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And while we’re on the topic of Kristin and Dustin’s aboveness and beyondness as hosts throughout this entire trip, there’s more! Wife’s car wouldn’t start yesterday when we were on the way to the wedding, so Dustin drove us the 30 minutes to the wedding and dropped us off so we wouldn’t be late. Later, he and Kristin drove back out with both of their cars so that they could leave one for us to use for the rest of the night!

While waiting for AAA to arrive this morning, we all relaxed in the kitchen with our tea (and coffee for the others), our pancakes, and the pretty birds right outside the balcony:

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Because Wife had to wait for the towtruck (and her car was out of commission, obviously), Kristin had to drive me to the airport. Add another star to the list of aboveness and beyondness!

I am so aware that I keep gushing about everyone on this trip … but between Kath‘s tour guiding and company on Friday, Wife’s willingness to drive up from GA and incur the wrath of the evil automobile spirits to go to the wedding with me, and Kristin and Dustin’s generous and fun hosting, I have never experienced such a hefty dose of hospitality in my life!

Once I got through security at the Charlotte airport, I finally got to enjoy some of the luxurious rocking and free wireless that I kept hearing about:

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As I rocked and blogged, I oranged with the orange that I had initially packed for Friday’s flight:

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And granola bar’d with this peanut butter granola bar that Kath and I scooped up from a free samples basket at Earth Fare on Friday:

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And chocolated with this Ferrero Rocher that Wife brought for me from GA, courtesy of Ted:

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An impressively well-rounded airport lunch if I do say so myself!

On the plane, I had a 1 oz. package of JetBlue cashews while I worked my way through Gastropolis:

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I’m a fan of the JetBlue unlimited airplane snacks deal (obviously). From the two flights, I collected four more bags of cashews and one mini-bag of chocolate chunk cookies:

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The other goodies that came back with me include a jar of PB2 from Kath and a belated Christmas present from Wife of a cupcake potholder (in the back), key lime jam (!!!) from her trip to Madison, and homemade black raspberry jam from Ted’s aunt. Thanks for the treats, ladies (and JetBlue)!

Due to the usual weekend subway delays, detours, and cancellations, I didn’t get home until about 6 and had to rush to unpack my suitcase, pack lunch/dinner for tomorrow, and make dinner for tonight. With no time to hit the grocery store, I had to rely on the freezer, a can, and a couple of promotional items I have received recently:

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While I sauteed the three grain tempeh in a pan with olive oil and minced garlic, I dumped the mushroom “agnolotti” that Foodbuzz sent into a saucepan with boiling water and half a box of frozen peas I found. I mixed everything together at the end (minus the pasta water) and then made a crazy sauce from 1/2 cup canned pumpkin, 2 tbsp sofrito, and a splash of unsweetened soymilk (for thinning). I saved most of it for the week’s lunches, but I had to sample a little scoop topped with homemade parm for dinner:

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The tempeh gave good texture and chew, and the wild mushroom flavor held its own. Plus, there’s pretty much no way to go wrong with pumpkin or sofrito separately, so why not put them together?

My main dinner event consisted of about 1 cup of fruit salad (mango, blood orange, strawberries, and blackberries), an overturned container of honey Oikos so that the honey took on an “icing” role (loved how this flavor was still plain yogurt with the honey on the bottom of the container), and a tbsp of ground flax with cinnamon:

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Now I have to race to get ready for bed. This is going to be a week for getting back on track — and it starts with getting eight full hours of sleep tonight!

What’s your goal for this week?

Buffeting around town

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Wife and I arrived at the dinner reception location, Charlotte’s University Place Hilton, with about 45 minutes to spare, so we took a stroll along the boardwalk behind the hotel.

There were drummers, giant chess pieces, and lakefront perches:

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Just before 7, we wound our way back to the Lakeview Ballroom, collected our table assignment, and planted ourselves firmly at Table 7:

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Well, not all that firmly, since the hors d’oeuvres were calling us!

Crudites and grilled veggies:

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Crackers:

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CHEESE!

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Fruit (with an unpictured chocolate fountain!):

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Here’s my plate with grilled zucchini, yellow squash, and eggplant; carrots and tomatoes with spinach-artichoke dip; two crackers with green cheese triangles (it was herby and so delicious!), cheddar cheese sticks, and dill havarti cubes; and grapes and strawberries:

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Servers came around with a couple more goodies, so I also had a smoked salmon-wrapped broccolini:

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And an antipasti skewer with roasted red pepper, artichoke heart, fresh mozzarella, olive, and sundried tomato (and my sweet tea in the background, finally!):

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I also got a small appetizer dessert plate with fruit and chocolate:

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img_8263The champagne toast was next, but I don’t like champagne (I know, I know, how is that possible?), so I had sparkling white grape juice. The toast from Ilin’s dad is when the waterworks started again. I’m such a sap for father-daughter stories!

When the toasts were finished, it was time for the dinner buffet! I filled my plate with Mediterranean salad (spinach, sundried tomatoes, roasted red peppers, huge chunks of feta), caprese salad, asparagus with goat cheese and pinenuts, a mountain of sauteed veggies, and a small piece of salmon on a bed of spinach (there was also rice pilaf, beef, and chicken breast, but I passed on those because my goal was to leave the reception still able to walk on my own two feet):

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Everything was delicious, obviously.

For drool purposes:

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Dessert was more chocolate fountain!

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Our tablemate, Ilin’s friend Ivana, had the genius idea to fill a teacup with chocolate and use a roll from the dinner buffet to dunk!! I wish she had thought of that sooner because I was just on the cusp of overexpansion at this point and did not want to push it. I took a picture to document the brilliance:img_8287

With that, Wife and I said our goodbyes and went on our way back to Kristin’s house, stuffed but not overstuffed. Everything about the ceremony and the reception was so beautiful and perfect and sincere, and we had a lovely time. Congratulations, Ilin and Theo!

What’s your favorite item for chocolate fountain dipping? Mine is banana!

The cake … errr, the ceremony

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So, yesterday was the wedding that brought me down to Charlotte in the first place! As I mentioned before, my old college roommate Ilin was getting married. There was lots of delicious food all afternoon/evening long, but first …

Ilin and I were placed together freshman year at NYU (in 2000!) as roommates, along with Coonoor. Here’s our very first day in the big city, awwwww:

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Ilin and I continued to live together for our sophomore and junior years. Here we are junior year after the short walk from our dorm down to Battery Park to see the sights (i.e. Statue of Liberty in the background) because we thought we should:

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Here’s the bride in action yesterday with her daddy:

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Getting handed off:

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After the ceremony, we went through the receiving line:

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And then Wife (fyi, in case you missed this before, Wife’s real name is Laura — Wife is a nickname we have for each other left over from college!) and I headed downstairs to partake in the “light refreshments.”

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We couldn’t get over how much food there was, especially knowing that a full buffet dinner was also in the cards! I loaded up on produce and a little slice of turkey wrap:

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On monogrammed napkins!

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And fruit with a dollop of cream cheese dip:

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I had two plates of fruit, plus a few more grab-and-go-bites.

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I probably would have kept going on the fruit, but I had put Wife in charge of managing my food pace. She saw where I was headed and dragged me away from the food table, thank goodness!

We climbed back upstairs, and the cake soon made its big debut:

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I couldn’t stop taking pictures.

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I had one piece:

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This was honestly one of the best wedding cakes I’ve ever tasted! The cake itself was moist and very chocolate-y and only moderately sweet, and it combined perfectly with the strawberry filling and buttercream icing.

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It was so delicious, in fact, that I went back for another small piece. Wife tried to stop me, but I was unstoppable.

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After cake #2, Wife finally succeeded in dragging me out of this room as well so that we could make our way over to the second wedding event: the dinner reception! Coming soon …

Describe the best wedding (or other) cake you’ve ever tasted 😀

Happy tears

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The hospitality just knows no bounds around these parts!

Check out what was waiting for us when we ambled into the kitchen Saturday morning:

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Kristin had arranged an entire tea and coffee display (complete with a “good morning and how-to” note!) to greet us if we woke up before she and Dustin did. I chose a chai tea bag with a bit of skim:

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For breakfast, Kristin whipped out a box of Trader Joe’s banana bread mix. She’s so stocked! We mixed banana chunks into the batter and sprinkled slivered almonds over the top because we’re fancy like that. While the bread was baking, I licked the batter:

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Kristin then proceeded to make us a beautiful breakfast appetizer plate with expertly arranged cinnamon-sprinkled apples:

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And peanut butter!

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Oooh, that bread smelled so good coming out of the oven. There’s something about boxed mixes that is just too delicious and addictive!

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There were gooey pieces and crispy pieces.

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And lots and lots and lots and lots of peanut-butter-covered pieces!

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After breakfast, Kristin, Wife, and I took a lovely two hour stroll through a nearby park, greenway, and neighborhood. We saw the prettiest bungalow houses all with rocking chairs comfortably nestled into their wraparound porches. I kept saying I expected little old ladies to pop out and invite us in for sweet tea. Sadly, neither the old ladies nor the sweet tea made an appearance.

Wife and I returned to our “suite” after the walk to start getting ready for the wedding. Mid-prep, Kristin came knocking at the door with a plate in hand: “It’s going to be a while until you guys eat, so I brought you some snacks.”

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As you can see, Kristin went all out with these “snacks”! The plate included piping hot mushroom empanadas and onion jam ricotta tarts. I think I had 1.5 of each.

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Who thinks Kristin needs to open a bed and breakfast? I do! I’d be first in line for a room.

Also mid-prep, I received an exciting message from Erin Gunn‘s boyfriend Mike: “She said yes!” Ohhhhhhh my goodness!!! Of course, I called Erin immediately and confirmed the engagement news and cried and jumped up and down and flapped my arms around because I was (and am) so happy for her. Congratulations, Erin!

Erin’s engagement news was a good warm-up for Ilin’s wedding, during which I also lost quite a bit of fluid via the ol’ tear ducts. Do you cry at weddings?

I’m off to go to sleep, finally, but I should be back tomorrow with the full wedding recap. In the meantime, go visit Emily at Super Caloric Chalk Dust for a shot at winning her first ever giveaway!