Happy post-holiday hangover! The holidays were pretty easy this year. My parents hosted Christmas Eve so I didn’t have to move much. My mom’s side of the family (my dad’s side doesn’t come because they live in Maine and they’re Jewish, duh) is SO LOUD. I had to retreat to my room at one point to meditate and decompress because it was so goddamn loud. I had a lot of fun playing with my parent’s kitten, though. She’s so energetic!
Though my mom might be Catholic, we still pretty much celebrate Christmas like Jews. We have the morning presents and relaxing and then go to the movies and out to eat Chinese food. We ended up seeing La La Land which was So So Painfully Bad. Apologies to Pasek and Paul, but the music wasn’t memorable and the storyline, though not their fault, was horrifically cliche. The opening number really had nothing to do with anything and was so terribly awkward I wanted to shrink down in my seat and die.
I traveled back to the city with my mom on Monday and J and I met my friend Elliot and his girlfriend to see the [random] matinee of The Encounter, which was again a wonderful experience and all enjoyed it. Today I am getting back to yoga at my studio and trying to finish up a quick book. I’m allowing myself to eat and drink whatever I want this week, within reason, until New Year’s Day. Because… new year, new start? Then I’m reigning it in. Back to not drinking more than one day a week and cooking.
And I’ll be entering lots of ticket lotteries this week with my partner in crime, @endotique. Who never posts on Tumblr anymore and really should, right guys?
Here’s to a week of freedom before new beginnings.
My weekend in food, in no particular order of awesomeness:
After an ass-kicking vinyasa class, I grabbed brunch with Ben at Harlem Food Bar on 114th and Frederick Douglas. It was awesome. The food was amazing (I had the bacon/blue cheese/apple salad, and Ben had the burger and sweet potato fries), the prices pretty moderate, and the staff was SO nice. Our waiter saw that Ben didn’t have a case on his iPhone and felt compelled to bring over his super-cracked iPhone to show him what might happen if he didn’t get a case. Not pictured are the fried mac’n’cheese balls which were also amazing (just not photogenic).
On Saturday night, I went to Forlini’s, an old school Italian restaurant in Chinatown, for a jovial gathering of Coach’s (aka Matt) friends for his 32nd birthday. I had the chicken parmesan. It was delicious.
Today I went going to my best friend and her husband’s apartment in Forest Hills to binge-watch more of season 5 of The Walking Dead. I knew we’d be ordering Chinese food for lunch so I brought dessert from Levain Bakery. I brought two chocolate chip-walnut cookies, one dark chocolate/peanut butter cookie, and a chocolate chip brioche. They were, of course, delicious.
The aforementioned Chinese food. When my friends order Chinese food for delivery, they like to order a selection and lots of extra. Fifty dollars later, we had quite the selection of entrees, soups, and rices. To give you some perspective of how much there was, they included 8 forks in the bag. They thought we ordered enough for 8 people. Yes, we felt fat. (In our defense though, we had LOTS of leftovers.)
My friend Ann recently told me that I should start blogging about the food I make because when I post pictures of it on Facebook, it all looks really good. Well, this is what I made last night and it IS really good. It’s from Everyday With Rachael Ray – one of my favorite magazines to get every month. It’s called “Gingery Chicken Fried Rice.” Here’s the recipe:
6 tablespoons vegetable oil
3 eggs, beaten
2 cups diced roast chicken (preferably dark meat)
2 scallions, thinly sliced, white and green parts separated
1 ¼ounces fresh ginger, peeled and cut into matchsticks
4 cups cold cooked long-grain rice
½cup thawed frozen peas
2 tablespoons soy sauce, plus more for serving
4 teaspoons white vinegar
½teaspoon toasted sesame oil
Preheat a wok or cast-iron skillet over high heat. Add 2 tbsp. oil, swirl to coat the pan and add the eggs. Cook, stirring constantly, until the eggs are scrambled, 1 minute. Transfer the eggs to a plate. Wipe the pan clean and return to the heat.
Add the remaining ¼ cup oil; swirl to coat. Add the chicken, scallion whites and ginger. Cook, stirring frequently, until the chicken is golden, about 2 minutes. Stir in the rice and press into the pan. Cook, stirring and pressing, until the rice is sizzling, about 2 minutes.
Return the eggs to the pan; add the peas, 2 tbsp. soy sauce, the vinegar and sesame oil. Cook, stirring, until heated through, about 1 minute. Serve with more soy sauce and the scallion greens.