One of my thirty-three things to do while I’m 33 was to go to the Met (#11). I have been to the Metropolitan Museum of Art many times—actually, I used to live within a 15-minute walk of the museum and once took FO shots there—but I hadn’t been in more than a year! Moving to Brooklyn meant a trip to the Upper East Side felt a lot like traveling to a different country. I figured I’d need to pack snacks.
As many of you have heard—since it’s been all over the news, Twitter, and Facebook—the East Coast got socked with a blizzard the Sunday after Christmas. It’s too bad it couldn’t make for a white Christmas, but it sure did make things pretty. During the day on Sunday, when the snow was falling but there wasn’t enough on the ground to play with, I was consumed by an uncontrollable burst of creative energy that had me bouncing off the walls. I tried starting a blanket, but the yarn wasn’t right. I sewed for a few hours. And then I pawed deep into my yarn stash, came up with a skein of bulky, and I cast on for a hat!
Actual candy for this Friday! Delicious sugars in every color of the rainbow are for sale at NY Cake & Bake. When my competitive cooking group gets around to “Cakefest,” you know where I’ll be shopping!
With my return to blogging, it’s a return to some old favorites, like Eye Candy Friday! Here’s shots from the Union Square Greenmarket from this summer.
People are always asking me for restaurant recommendations in New York City, which is really embarrassing for me. I don’t know the next coolest spot, I haven’t tried all the fancy standards. Normally if I go out to eat, I’m looking for something that maximizes the cheap to tasty ratio, and I don’t have time for the tomfoolery of haute cuisine. (But I wish I had the disposable income to partake in both!)
Last night, however, I was lucky enough to go to WD-50, Wiley Dufresne’s molecular gastronomic restaurant on the Lower East Side (which, truth be told, is not new in the slightest), with a friend. And we went whole-hog, getting the tasting menu—all 11 courses and then petit fours. We happily analyzed every bite, picking apart the components before assembling them on our forks. Some courses blew us away, others left us feeling “meh.” And I managed to snag a photo of every course.
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