Foodroll #1

One reason I love NYC - its wealth of delicious FOOD! I'll let the pictures speak for themselves.
Luzzo's Pizzeria - Bufala Pie

Motorino's - Arugula Pie

Sharaku
Di Fara's Cheese Pie

Boqueria - Skirt Steak Sandwich
(also found out they have the BEST sangria and great Spanish tapas)

Bobby's Burger Palace - ginormous burgers

Momofuku Ssam Bar - Pork Bun

Momofuku Ssam Bar - bo ssäm – whole pork butt, dozen oysters, kimchi, rice, bibb lettuce

Reilly's Sunlight

One of my & T's favorite bands who we've had the pleasure to be friends and sisters/brothers in Christ with. Some of these rockin' musicians played at our wedding, and I have a gut feeling they are going to continue to do well. And I gotta say, I LOVE the electric violins!!

Check out Reilly's new music video:


REILLY - Sunlight (HD) from Reilly on Vimeo.

Upside-down

When starting a new job, I always have some kind of expectation of what it will be like. And I'm almost always surprised by what it actually turns out to be. My current job working with disabled adults, mostly those suffering from mental health issues has surprised me in many ways, but none so much as the immense faith the majority of them have in God. Everyday I am surrounded by 200+ people who have very little materially, mentally, physically...most were born with an organic brain disorder and despised and ridiculed throughout their lives for being born different, when being different was out of their control. Most people look at them and think that they're better off. They look better, they speak better, they have better jobs and abilities. My clients aspire to such things as being a janitor, dishwasher, factory assembly person, or just even obtain a job, as that alone is a big step for them. For some, that's even too difficult for them, and they share about praying to God that he will help them remember to take showers or use a toaster oven. But as I spend more time with them, I realize that these who know so little of the world, have so much by knowing God.

My current church has been emphasizing the hope Christians have in life after death in New Jerusalem. I used to fear Heaven, imagining it as a place with gold paved roads, mansions, and tons of fluffy clouds...where we would sit around, sing hymns, and strung harps. And really, the thought of that made me scared. But as I learn about a more accurate view of Heaven, I get excited, knowing that the good we experience on Earth is only a dim foreshadowing of the greatness we will encounter in Heaven.

C.S. Lewis wrote:

"It is a serious thing to live in a society of possible gods and goddesses, to remember that the dullest and most uninteresting person you talk to may one day be a creature which, if you saw it now, you would be strongly tempted to worship, or else a horror and a corruption such as you now meet, if at all, only in a nightmare. All day long we are, in some degree, helping each other to one or other of these destinations. It is in the light of these overwhelming possibilities, it is with the awe and the circumspection proper to them, that we should conduct all our dealings with one another, all friendships, all loves, all play, all politics. There are no 'ordinary' people. You have never talked to a mere mortal. "

It's easy to forget that I walk amongst possible gods and goddesses. But it's exciting to me that one day those Christians at the bottom of the social totem pole will live eternally alongside with the King. It truly is an upside-down kingdom.

Follow the yellow brick road

Some random thoughts:

*What do you do when you see someone wearing the same dress as you at a wedding? Duck and cover vs. wear it proud? It's gotta be one of the most embarrassing things. I guess it may be different for guys. Is it weird to wear the same tie as another guy?

*Why are some people so stingy with letting you into their lane when driving? I don't understand. I mean, I don't think you should just let everyone pass in front of you, but at least let one car in. It's not going to save you that much time to rush forward and not let that poor car whose turn signal has been on for the past 5 minutes (usually me) get in front of you. And it might just save you from an accident (sometimes it's dangerous to just stop on the road). I think if everyone would just give a little, it would make the world a happier place. Is it just simply greed that keeps people from doing this? I never knew I could have such road rage until I started driving in NJ. NJ roads are CRAZY.

*What color would you paint your walls? I'm having the toughest time choosing. When I was a kid, I thought it'd be fun to paint all my bedroom walls with glow-in-the-dark paint. I always wondered what that would've turned out like. Maybe this is the time.

I never really

I never really get nervous when meeting famous people but for some reason I did with Orangette girl Molly Wizenberg. I had NO IDEA what to say (uhh...I really like your writing....ummm yeah. *blank stare*). Argh, why??

A good thing

Totonno's Pizzeria in Brooklyn caused some serious concerns amongst pizza fanatics when it had a fire this weekend (yes, they will be coming back). T was google-ing the news and was surprised to find that this blog used his photo! I tell ya, they know a good thing when they see one. Isn't he great? You can see more photos here and here. Now if only he would believe me...

A homemade life indeed

I know I've talked before about this Orangette food blog, but she came out with a book recently and I want to put in a plug for it. There's something about her writing that makes it stick out from other chefs. Her recipes are good, but the writing that precedes each is personal and riveting. Her book has no flashy photography, but by the weaving together of her intimate words, she pulls you into her kitchen, and into her life. Some say it reads like fiction. For those in the NYC area, she will be at 2 book signings in the city this week on the evenings of 3/18 and 3/19. And numerous other cities across America. See here for more information.

One of her recipes that we've recently enjoyed. I never knew vegetables could taste so good.


Broccoli Soup with Lemon-Chive Cream

"I like this “cream” best when made with sour cream, but I’ve also used plain whole-milk yogurt, and it’s very good that way too. If you do use yogurt, keep in mind that it has less fat than sour cream, so you’ll probably need to add some olive oil to balance the acidity of the lemon. (Or just use less lemon!) I also found that the yogurt-based “cream” needed a pinch of sugar to balance it.

Oh, and should you have some of the sour cream mixture left over, it makes a great dip for potato chips.

For the soup:
1 Tbsp. unsalted butter
1 Tbsp. olive oil
2 medium leeks, white and tender green parts only, sliced
1 small yellow onion, coarsely chopped
3 cloves garlic, coarsely chopped
1 ½ lb. broccoli, both crowns and stems, trimmed and coarsely chopped
5 cups chicken or vegetable stock
1 rind (about 2 inches square) from a piece of Parmesan cheese
¾ tsp. kosher salt, or less if your broth is well salted

For the sour cream:
1 cup sour cream (not low-fat or nonfat)
2 scallions, white and pale green parts only, very thinly sliced
¼ cup minced chives
1 tsp. grated lemon zest
2 Tbsp. fresh lemon juice
½ cup finely grated Parmesan cheese
½ tsp. kosher salt
¼ tsp. pressed or minced garlic

In a small stockpot or Dutch oven, warm the butter and oil over medium heat. Add the leeks and onion, and cook, stirring occasionally, until they have softened and the onion is translucent, about 10 minutes. Add the garlic, and cook for one minute. Add the broccoli, stock, Parmesan rind, and salt, and stir to mix. Bring to a boil, reduce to a simmer, and cook, partially covered, until the broccoli is tender, about 20 minutes.

While the soup cooks, prepare the cream. In a medium bowl, stir together the sour cream, scallions, chives, lemon zest, lemon juice, grated Parmesan, salt, and garlic, mixing until fully combined. Taste, and adjust as necessary.

To finish the soup, remove the Parmesan rind. Using a blender and working in small batches – when puréeing hot liquids, never fill the blender more than one-third full – purée until very smooth. (Alternatively, purée it in the pot with an immersion blender.) Return the soup to the pot, add a few dollops of the cream mixture – I add about 1/3 cup – and stir to incorporate. Taste for seasoning, and adjust as necessary. If needed, rewarm the soup gently over low heat.

Serve the soup with a spoonful or two of the remaining cream on top.

Yield: 4-6 servings