#the soft potatoes the sweet cabbage and the little onions the butter I am the best

[caterpillarinacave]

Holy FUCK I missed my colcannon

[juilojio753]

Vegetarian (Vegan) Garden Vegetable and Curry Soup.

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, vegetarian (vegan) garden vegetable and curry soup. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Vegetarian (Vegan) Garden Vegetable and Curry Soup is one of the most well liked of recent trending meals in the world. It's appreciated by millions daily. It is simple, it is quick, it tastes delicious. They are nice and they look fantastic. Vegetarian (Vegan) Garden Vegetable and Curry Soup is something which I've loved my entire life.

To get started with this recipe, we must prepare a few ingredients. You can have vegetarian (vegan) garden vegetable and curry soup using 36 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Vegetarian (Vegan) Garden Vegetable and Curry Soup:

{Get of Vegetables.

{Get 12 oz of Carrots, shredded or diced.

{Make ready 1 head of small, Napa cabbage (or see the optional ingredients below. I use Napa for the crunch, but Kale adds special flavor. Spinach is good too).

{Take 5 stick of Celery.

{Prepare 2 of small, Turnip.

{Get 2 head of Broccoli, trimmed of stems.

{Take 1 can of (28 oz) whole, peeled, Tomatoes, crushed by hand.

{Get 3 of small, Onion.

{Prepare 3 of Leeks, trimmed of most of the green.

{Take 1 bunch of Cilantro (one).

{Prepare 2 of medium, Potatoes.

{Make ready 1 can of corn, sweet, gold, drained.

{Get 1 bunch of basil (two).

{Prepare 6 oz of Mushrooms, Shiitake.

{Get 6 oz of Mushrooms, baby Bella.

{Make ready 10 clove of Garlic, peeled, smashed.

{Make ready of Base.

{Take 6 oz of curry paste (to taste, whatever color you want).

{Prepare 2 can of Coconut milk, preferably full fat (have 2 extra cans on hand).

{Make ready 4 cup of Stock, or Broth, vegetable (have 2 extra cups on hand, either bought in a carton, or self-prepared, your call).

{Prepare 4 tbsp of Butter (or the equivalent Vegan saturated fat substitute).

{Prepare of Cookware.

{Get 16 quart of Stockpot (it might work with a 12qt, but you're cutting it close, if you don't scale down a little).

{Get of Spices.

{Take 1 bunch of Basil (its listed on the veggies too, but trust me, it's an excellent garnish).

{Get 1 bunch of cilantro (same as basil, add while cooking, or just garnish).

{Take 2 tsp of Coriander (as needed really, to taste).

{Prepare 2 tsp of ground cumin (again, as needed, to taste).

{Make ready 2 tbsp of Salt (like all soup, salt adds a lot to this dish, be creative with how you salt it up).

{Make ready 1 tsp of white pepper.

{Make ready 1 tsp of cracked, Red Pepper.

{Take of Starch.

{Take 1 packages of preparer's favorite noodle, starch, rice, potato, pasta, or vegetable. Or none at all..

{Take of Optional.

{Get 5 cup of Kale, chopped.

{Prepare 5 cup of Spinach.

Instructions to make Vegetarian (Vegan) Garden Vegetable and Curry Soup:

Chop all veggies to the desired size. I do my onions, leeks, celery, carrots small. The potatoes, turnips large. The rest medium..

Brown Onions in the butter or vegan equivalent, in your big stockpot..

Add coconut milk, garlic, curry paste, potatoes, turnips, all spices (except basil and cilantro) to browning onions. Bring to low boil over medium+ heat. 30 minutes. Stir often, don't burn..

I use this time to prepare my starch. Egg Noodles are good, soba and / or rice noodles are wonderful too. What do YOU feel like tonight? Rice? Orzo?.

Add carrots, celery, leeks, stock or broth (stock to taste - its here you decide how soupy you want your meal to be). Boil for 15 minutes more. Stir occasionally..

Add corn, tomatoes, napa cabbage (or optional kale, spinach wait until the next step), any additional salt spices, coconut milk, or broth, and boil for 15 more minutes. Stir occasionally..

Bring mixture to just below boil. Add spinach, one half bunch of cilantro, if you're using it. Add your mushrooms, broccoli, and basil. Cook until broccoli and mushrooms are soft. Don't stir too much..

Serve. Enjoy. Use garlic/chile paste, soy sauce, Sriracha, hoisin, for additional flavor. Garnish with cilantro and basil..

So that is going to wrap it up with this special food vegetarian (vegan) garden vegetable and curry soup recipe. Thank you very much for reading. I'm sure you will make this at home. There's gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!

[kembungsusu]

Buttered veggies rice with Italian meat ball and potato soup. Irish potatoes•rice flour•flour•curry•spn salt•maggi•small pack indomie. Buttered veggies rice with Italian meat ball and potato soup. These meatballs with spicy Italian turkey sausage, spicy Italian ground turkey, Cheddar cheese, egg, onion, and seasoning This delicious meatball recipe comes from my Italian grandfather.

When I make these I brown some ground beef and add a little tomato sauce to it, then I take a little rice in my hand, shape it into a ball, and then make a hole in the center to hold the meat and. Potatoes, carrots, string beans and zucchini: you can prepare your veggie balls with your favourite vegetables, and then make them super-delicious with a crispy breading! Soup recipes are a must in winter.

Hello everybody, it is me again, Dan, welcome to our recipe page. Today, I will show you a way to make a special dish, buttered veggies rice with italian meat ball and potato soup. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Irish potatoes•rice flour•flour•curry•spn salt•maggi•small pack indomie. Buttered veggies rice with Italian meat ball and potato soup. These meatballs with spicy Italian turkey sausage, spicy Italian ground turkey, Cheddar cheese, egg, onion, and seasoning This delicious meatball recipe comes from my Italian grandfather.

Buttered veggies rice with Italian meat ball and potato soup is one of the most favored of current trending meals in the world. It's simple, it is quick, it tastes yummy. It is appreciated by millions daily. They're nice and they look wonderful. Buttered veggies rice with Italian meat ball and potato soup is something that I have loved my entire life.

To begin with this recipe, we must prepare a few ingredients. You can have buttered veggies rice with italian meat ball and potato soup using 20 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Buttered veggies rice with Italian meat ball and potato soup:

{Take of Rice.

{Take of Butter.

{Make ready of Salt.

{Take of Carrot.

{Prepare of Red kidney beans.

{Take of Green beans.

{Get of Sweet corn.

{Get of Sausage.

{Get of For the soup.

{Take of Scotch bonnets and green pepper.

{Make ready of Pepper.

{Take of Onions.

{Take of Meat ball.

{Get of Corn flour.

{Prepare of Seasonings.

{Take of Spices.

{Prepare of Soy sauce (dark) paprika.

{Take of Veg oil.

{Prepare of For the coleslaw.

{Take of Cabbage, carrots, green pepper, tomatoes, cucumber,onions and egg.

This is one of the best soup recipes for your instapot or crockpot. You would never know that this soup recipe is so easy. I chose to serve my Italian Meatballs with fluffy and creamy potato mash; since I had no pasta in the pantry. You can obviously do the right thing and make pasta from scratch, but mash just seem to soak up so much more of that divine sauce I had in mind!

Steps to make Buttered veggies rice with Italian meat ball and potato soup:

In a pot heat 3 tablespoon of butter add sausages (diced),add veggies (cooked),fry for a while pour the rice s keep frying for 2 mns then add boiled water then cover the pot to cook..

Peel, wash and dice potatoes,and add to a boiling water cook till soft,then drain..

Put some grated scotch bonnets,pepper and onion,in a pan,then fry and add spices, seasoningsa,lil water and the boiled potatoes..

Mix some corn flour with water and add to the soup,add some slice onion and green pepper,followed by the meat balls cook for some mns..

Slice the veggies wash drain and decorate it the way you want..

How to make a meatballs add minced meat to a pan add spice seasoning and fry it,allow to cool then mold it ball,using your hand, crack egg,add onion and gently put the meat ball in it, then to hot oil,and fry it..

PARTNER POST: The versatile potato is perfect in a multitude of recipes showcasing flavors from around the globe. For a super satisfying and hearty soup, load it up with Italian meatballs and delicious potatoes. For a super satisfying soup, load it up with Italian meatballs and delicious potatoes. This Italian meatball soup is tender beef meatballs, vegetables and pasta, all simmered in a rich tomato broth. An easy dinner option that's perfect for a busy weeknight!

So that is going to wrap this up with this exceptional food buttered veggies rice with italian meat ball and potato soup recipe. Thank you very much for reading. I am confident you can make this at home. There's gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!

[closertotheheartofthesunrise]

Sadly lacking safflower and not having the time to hunt for it in my grocery circuit, I jumped off of Mrs. Child’s recipe and made my salt cod with mashed potatoes and fried onion and cabbage!

You may have noticed that the recipe is for salt fish hash. I didn’t.

I diced and boiled my two potatoes in very salty water (as one should) with a good amount of thyme and mashed them with about a half a pound of butter (I am a butter enthusiast), some salt, pepper, half-and-half, and the juice from a slice of lemon. The cabbage and onion I sliced thin in equal parts and fried in a big pan in a good amount of butter, with some salt as you do with onions. nbd.

I had roasted garlic on hand and about a quarter bulb went into the mash and onion fry, each. (I used half a large onion and a very, very small cabbage.)

During all this prep and cooking I had my salt cod soaking, pouring off the water on occasion - I later moved it to a pan of water on the stove and heated it gently for about 15 minutes, according to the instructions on the side of the box. Finally my fish was soft enough to the fork that I would consider it edible - I arranged the filets all in a bowl on top of the mashed potatoes and vegetables...

they were NOT kidding. that salt cod can salty. I did a little more reading and they say on the internet you are supposed to soak the salt fish a lot longer. Perhaps they are right. not what it said on the box though. I had filled up on potatoes while I was cooking, and couldn’t really make it through the fish, relying heavily on the sweetness of the cooked onions and cabbage to balance and the potatoes to absorb the impressive salt flavor. I packed my leftover fish away covered in mashed potatoes and went to work the next morning.

There were two important things I had passed over. The “fine mincing” of the fish (because...no thank you?? minced fish??) and the “better the second day”. However, I came home hungry from work and threw all three ingredients (with no better options and some trepidation) together into a bowl and into the microwave.

And how nice it was! A day covered in mashed potatoes had mellowed the salt cod, and when flaked into the mash (hard to avoid in leftover-land), it spread nice chunks of salt into the starch next to the sweet onions and cabbage. It was so much better that it inspired me to sit down and write this out. (I have omitted pictures as it is not a very pretty dish.) I’m sure those mentioned carrots and beets would also do a fine job adding the sweetness that came from the vegetables in my version. So thank you @focsle​, and Mrs. Child :) I hope this has been edifying and or interesting

hi SJ! let's take a moment to thank the internet that's letting me ask you this question. I bought a box of salt cod at the store on a whim. any kind of fun transatlantic voyage meals I can cook with it that's not just "salt cod"? and if "fun" and "transatlantic voyage" are incompatible, something that's just one of those two? tysm! appreciate your knowledge :D

Oh how fun! Here are some recipes sourced from Sandra L. Oliver’s book Saltwater Foodways, that’s all about 19th century New England sea fare.

Salt fish hash, quoted from ‘The American Frugal Housewife by Mrs. Child, 1833:

Salt fish mashed with potatoes, with good butter or pork scraps to moisten, is nicer the second day than the first. The fish should be minced very fine while it is still warm. After it has got cold and dry it is difficult to do nicely. Salt fish needs plenty of vegetables, such as onions, beets, carrots, etc.

Another is a gravy you can pour on johnnycakes, quoted from All Around the House by Mrs. H.W. Beecher, 1878:

Pull the fish in little bits, then soak half an hour in a good deal of water. Pour off the water, put the fish in a saucepan, and add more cold water; simmer til tender. If too salt, pour off the water in which it is cooking, and again cover with cold water, and when it boils up drain off the water and cover with good thick cream, and add a piece of butter half the size of an egg, or larger if the cream is not rich. Set over the stove til it boils up, and thicken with flour wet with water. Stir in a beaten egg while hot, and serve.

For more objective measurements, Oliver recommends about two tablespoons of butter and one tablespoon of flour to thicken up a cup of milk or cream, and that it’d make four servings.

And if you want to nod to the Portuguese-speaking a'whalin’ diaspora, you can make Arroz de Bacalhau. From Oliver:

Another way of preparing salt cod is to combine it with rice instead of potatoes, much as you would for kedgeree. The traditional Portuguese seasonings of safflower and cumin make this special. Use any proportion of fish to rice you like, and mix the spices into the cooked rice. We enjoyed an equal proportion of rice to fish, one cup of each, and think no less than a quarter of a teaspoon of safflower or three quarters teaspoon of cumin should be used.

[mynamemeanscute]

hfxburgerweek 2018

so i tapped out on day four, after bypassing my personal best (from last year), having endured three nights of meat sweats, extreme thirst, a few minor skin breakouts, and a general desire for #NoMoreBurgers.

in all honesty, i was very tempted to add a couple more to the hit list today (day five), but after not being able to comfortably consume anything but tea and coffee until about 9pm this evening, i decided i had gone about as far as i was willing to go in the destruction of this body. (i tell ya, for a flexitarian who typically consumes very little bread or starches, this event is one solid experiment...)

but alas, i have compiled the details of my [possibly last] adventures in [halifax] burgering below! 

as always, please note all opinions expressed here are my own. while a few of the burgers left something to be desired, i have no interest or intention in bashing any of the participating establishments, their service, or their food, so i have chosen to only publicly share my positive assessments. if you have any specific questions, by all means shoot me a message and i’ll be sure to get back to ya. :) 

THE BURGS:

day 1

“french toast burger”: sausage patties, fried egg, american cheese, acadian maple syrup mayo. (ardmore tea room)

“beet the meat”: organic vegan burger topped with raw beet and ginger sauerkraut, local kale, roasted garlic veganaise and baked feta-style fresh start fauxmage (imported all the way from PEI). served on a seaweed flax big life bakery bun. (organic earth energy bar)

“the uncle sam”: brisket burger with american cheese, bacon, mozza sticks, lettuce, pickles, tomato, onion and pepperoncini special sauce. (rinaldo’s)

“vegan philly cheese steak burger”: house-made patty with shaved seitan steak, caramelized onions and red peppers, cheese and zesty sauce. (wild leek food & juice bar)

“junkanoo burger”: spicy pinto bean and calloloo vegan patty, with mango and coconut slaw and house-made hot-sour sauce. (the foggy goggle)

“wake 'n' bacon”: coffee-glazed bacon doughnut fritter bun, with a maple aioli and grass-fed beef burger and gooey melted cheddar cheese. (vandal doughnuts)

“the smokey gator hawg”: bayou-raised alligator, acadian pork belly, fried onion straw, apple relish and gator gravy. (unchained kitchen)

“summer spiced local source burger”: moroccan spiced free-range oulton’s beef. hutten summer peach chutney. trueleaf arugula, turmeric foxhill yogurt. on local source rosemary foccacia. (lion & bright)

“hali burger”: fresh, double-ground beef patty, topped with local all-beef salami, slow-simmered caramelized onions and hali deli’s house russian mayo, served on a grilled onion bun. (hali deli old world delicatessen)

day 2

“the gio burger”: kalbi with braised beef, korean bbq sauce, pear, kimchi, arugula and scallion aioli, with calamari fritte. (gio)

“bahn mi style burger”: seared ground pork burger stuffed with braised pork belly, house kimchi, toasted sesame aioli, fresh cilantro. (the carleton)

“the mac stack: flame-grilled beef patty topped with mac ‘n’ cheese, crushed cheetos, kabayaki sauce, canadian cheddar and sauerkraut. (the auction house)

“la latina: 16-hour braised pork, sweet plantain patty, charred poblano mayonnaise, smoked cheese and thin-sliced red onions. (verano food purveyors)  

“maya's totally vegan burger”: eggplant, lentil, hummus, lettuce, tomatoes and onion. (lemon tree restaurant)

“squid pro quo: terry’s calamari (crispy fried, spicy tomato sauce, black olives), winter slaw, beer and provolone fondue, on a milk bun. (mappatura)

“the ramen burger”: local getaway farm free-range beef, char siu pork loin, sunnyside egg, cheddar, ramen mayo, asian slaw, japanese pickles, ramen noodle buns. (studio east) **not an official burgerweek burger, as far as being included in the passport, but i am including it here as it gained traction as one of the more interesting burgers being offered during this event, and studio east is donating $2 from each burger sold to feedns, so.

“slamming hot mac 'n' cheetos burger”: 6-oz burger patty, slamming hot cheetos, crusted deep-fried mac ‘n’ cheese, garlic sambal and cheddar cheese, on a 24 Carrots bun. (elements on hollis)

“the black widow”: wild boar, smoked bacon, black bun, crispy onion ring, red cabbage gochubang slaw, chimilantro, black stout beernaise. (primal kitchen)    

day 3

“the whole farm”: beef patty, braised lamb shoulder, fried goat cheese, duck confit, double-smoked bacon jam, over-easy egg, honey mustard, spicy mayo and sprouts, served on a house-made sesame bun. (the black sheep)

“macaron burgers”: bacon, maple, apple and butter make up this unique flavour experience. (the old apothecary)

“best little burger in texas”: an unholy union of our texas chili and fajita-spiced burger patty. topped with avocado crema, jack cheese, charred corn, pickled onion and purple cabbage, on a garlic toasted bun. (mexi’s)

“’stuffing’ your face burger”: fresh-pulled chicken tossed in gravy, topped with savoury stuffing and cranberry drizzle, served on a potato scallion bun. ‘it’s like thanksgiving in your hand!’ (off the grill)

“the gouda father”: all-beef patty, jeff’s gouda, smoked bacon, deep-fried mac ‘n’ gouda cheese, tomato, lettuce, red onion and chipotle mayo on a brioche bun. (cheesecurds)

“spicy black bean & vegetable burger”: spicy black bean & vegetable patty wrapped in a chinese spring roll skin, pickled carrots, pickled red onions, cilantro and mango chutney. (cheesecurds)

“the bengal burger”: hand-ground PEI beef, masala glaze, “kachumber” slaw, mango raita and spiced pappadum, on a sesame bun. (2 doors down)

“boomerang”: bbq mayo, lettuce, red onion, cows extra old cheddar cheese, fresh oulton’s beef, applewood smoked bacon, bbq sauce, and lucky fox cajun buffalo chips served on a toasted sesame seed bun. (BOOMburger)

 day 4

“the antojo burger”: chorizo burger, queso fundido, jalapeno rellenos, habanero mayo, served with house-made totopos and pico de gallo. (antojos taco & tequila)

“the sloppy joe mcguinness burger”: pulled beef, guinness stout beef jus, shredded cabbage, house pickles, dijon aioli, roasted mushrooms and melted gouda. (stubborn goat)

“the bbq crunch burger”: atlantic beef patty, sydney street stout pulled pork, smoked cheddar cheese, PEI bbq potato chips and maple stout bbq sauce, on a milk bun. (gahan house harbourfront)

“the umami tsunami”: fire-grilled brothers bacon and beef burger, crusted with porcini and espresso beans, mushrooms and onions coated with aged white cheddar on a house-made soft bun. (harbourstone sea grill & pour house)  

“surf 'n' turf sliders”: cold-water shrimp patty topped with chorizo espresso jam and charred-lime aioli. (little fish oyster bar)  

“jerk burger”: 6 oz. jerk spiced beef patty, orange chipotle aioli, pineapple relish and jalapeño havarti. (canvas resto lounge)  

THE STATS

total number of [full] burgers consumed: 28

total number of different burgers tried: 33 (this number differs from the previous because there were a handful of burgers that i split with friends in order to maximize burger sampling)

record number of burgers consumed in one day: eight

number of vegan burgers tried: six (fun fact: four were in the same day, completely unintentionally)

number of burgers that had ketchup as a topping: zero

number of sides ordered: zero

number of burgers that came with sides: 11 (5 fries, 5 salads*, 1 totopos)      *whenever given the choice, i opted for salads. i only finished two sides of fries. because burger priorities.   

number of beverages ordered: three. coffee with my brunch burgers.

foods besides burgers (and accompanying sides) consumed over the course of the week: none. literally lived off of burgers. and coffee. and water. but mostly burgers.

top five burgers, in no particular order (because i simply cannot decide! and also there were so many other good burgers that it was hard to not make this a top ten list but that just seemed excessive):    1st- “the whole farm” at the black sheep    2nd- “wake ‘n’ bacon” at vandal doughtnuts    3rd- “squid pro quo” at mappatura    4th- “the gio burger” at gio    5th- “the uncle sam” at rinaldo’s

   (honourable mentions: primal and antojo)

six interesting burger features, in no particular order, and the burger(s) in which they were featured:       -not buns as the buns (french toast at the ardmore tea room, coffee-glazed bacon doughnut fritter at vandal, ramen noodles at studio east)         -black bun (primal)      -alligator meat and gravy (unchained kitchen)       -cheetos (elements on hollis, the auction house)      -mozza sticks ON the burger (rinaldo’s)       -chinese spring roll skin (cheesecurds)

most ridiculous burger: “the ramen burger” at studio east

most aesthetically pleasing burger:  “vegan philly cheese steak burger” at the wild leek food & juice bar      (honourable mention: the old apothecary, for their creativity and adorability)

number of establishments i had never set foot in until this week: four

number of different people i burgered it up with: 24

number of workouts completed between burgers: four

highest price paid for a single burger:

total amount of money spent: ~ $367.30 (includes taxes, tips, and a few beverages purchased for other people)

total amount of money from my burger purchases that theoretically will be donated to Feed Nova Scotia: $32

FUN FACTS: 

sharing is an excellent way to maximize burger sampling; however, it doesn’t always lend to visual appeal to the dish...

i had my third and final gum grafting surgery done (on my bottom front teeth) on my birthday and the stitches were taken out literally the day before burger week kicked off. as such, i had to be very careful about biting into anything and resorted to destroying cutting up all my burgers into bite-sized pieces and then tilting my head back and to the side in an attempt to place the pieces directly to my molars. 

burgering brings out the best in people...

(and one more...)

xo

[edgewaterfarmcsa]

FALL CSA WEEK 3

- P I C K L I S T -

SWEET POTATOES - BRUSSEL SPROUTS - LETTUCE - BASIL - ROSEMARY - SWEET ONIONS -

CARROTS - CELERY - PUMPKIN - APPLE OATMEAL BREAD

HOT TIPS (getting right into it):  

BASIL: First, I need you to know that this crop goes on record for the second longest growing basil we’ve ever seen.  For the past 12 years of growing food, I became accustomed to basil as a short season crop.  Every year around August we would see the leaves develop a purple/grey powder on their underbellies- which is a sure sign of downy mildew.  This is also a sure sign of the end for basil.  Downy Mildew is an airborne disease that typically begins in the south and travels north through the air.  For example, Georgia and Florida could experience their decimation of their basil crop in May, and it would arrive on New England farms and gardens in July or August.  Now that we are all experts in disease, this concept of airborne travel is completely relatable.  However, science is gold, and all is not lost.  Seed breeders have worked to bring forth new varieties of organic, NON-GMO basil seeds that are downy mildew resistant, thus elongating our basil crop, and allowing for PESTO making to commence in late OCTOBER, rather then a very rushed, very exhausted night in August.  All that said, downy mildew is no longer a basil issue, BUT the army worms could not be stopped.  For this, we had Anne and her crew of little people ( the grand-kiddos) head to the greenhouse to hunt for army worms.  The intention was to pick off the hungry squatters and drop them into soapy water where they would meet their maker.  UNFORTUNATELY, Anne and crew of Hobbes (4yrs) and Rozzie (2yrs) were no match for these nocturnal tiny beasts.  Bottomline here, we had a good run with basil, but now it's time to call it a day- pick the whole greenhouse and make some late season pesto.  As always, pay no mind to the massive bites out of the leaves, they will not alter the taste of the sweet fresh basil plant and you can rest assured that this crop fed not only you and yours, but also a team of army worms.

Makes about 1½ cups

 The key for this classic pesto recipe is to add the basil at the very end instead of blending everything all at once. That way the basil doesn’t get bruised or lose its flavor and maintains its vibrant green color. 

½ cup pine nuts

3 oz. Parmesan, grated (about ¾ cup)

2 garlic cloves, finely grated

6 cups basil leaves (about 3 bunches)

¾ cup extra-virgin olive oil

1 tsp. kosher salt

Preheat oven to 350°. Toast pine nuts on a rimmed baking sheet, tossing once halfway through, until golden brown, 5–7 minutes. Transfer to a food processor and let cool. Add cheese and garlic and pulse until finely ground, about 1 minute. Add basil and place the top back on. With the motor running, add oil in a slow and steady stream until pesto is mostly smooth, with just a few flecks of green, about 1 minute. Season with salt.

Do Ahead: Pesto can be made 1 day ahead. Top with ½" oil to prevent browning. Cover with plastic wrap, pressing directly onto the surface, and chill.

Cooks’ Note: If you want to use this with pasta, cook 12 oz. dried pasta (we prefer long pasta for pesto) in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving ½ cup pasta cooking liquid.

Place pesto and 2 Tbsp. unsalted butter, cut into pieces, in a large bowl. Add pasta and ¼ cup pasta cooking liquid. Using tongs, toss vigorously, adding more pasta cooking liquid if needed, until pasta is glossy and well coated with sauce. Season with salt.

Divide pasta among bowls. Top with finely grated Parmesan. 

JENNY’S NOTE: PESTO FREEZES BEAUTIFULLY FOR DEAD OF WINTER EATING (OR ANYTIME)

ALSO- ROAST YOUR SWEET POTATOES AND DALLOP  ATOP WITH FRESH PESTO AND YOU’RE WELCOME.  

Onto ROSEMARY written by my dear friend Rachael Keener of Alkeme co

(GO PEEP THE WEBSITE, IM IN LOVE WITH ALL THAT THIS WOMAN CREATES) 

ALKEME CO is a collection of everyday elixirs and herbal tonics made and formulated by herbalist Rachael Keener.  Our powders are skillfully crafted and make having a daily wellness ritual easy and enjoyable. Scooped into a drink, blended into a smoothie or mixed into your food—ALKAME CO formulas are here to help.

Rosemary

-- bringer of light. Herb of the kitchen and the apothecary. A mint-family member whose medicine comes in the form of warmth, movement, invigoration and aromaticity.🌿✨

Rosemary, like most every herb, wears many hats. It is traditionally used as a circulatory stimulant for when there is coldness or stagnation in the mind or body (think poor circulation and cold extremities, sluggish digestion, brain fog, heavy, aching menstrual cramps, etc.).

A shaman that I used to work with taught that rosemary brings light into dark places--medicine that I am holding onto and finding strength in during the darkness of these times. This ability to illuminate and transform mirrors the way that it works in the body to unstick energy that is dark, heavy and sometimes toxic. 🌞💡

The darkness that has been festering in our country and is coming to a boil right now can feel sad, scary and anxiety-producing to witness. At times it can bring up feelings of powerlessness. Plants are a good salve for reclaiming our power and providing comfort and unwavering, unconditional support. If you are experiencing any of these things I really encourage you to find some plant allies to connect with--perhaps rosemary or perhaps heart medicine like rose, nervous system tonics like milky oats or mood brighteners like lemon balm.

To incorporate rosemary, chop some up and add it to your soup, drink it as a tea, place a sprig on your altar, windowsill, etc, add it to your potted plant collection and take time to connect to it everyday, smudge with dried stocks of it, add it to your bath--or whatever else you may be called to do with it!🌿🌿  -Rachael Keener

MIREPOIX: 

I will not go into too much detail over mirepoix (because i am starting to sound like a broken record over here with recipes) However, when celery is involved in a CSA box, I can not help but to include onions and carrots.  Because it is officially SOUP SEASON, and a mirepoix of carrots- onion- celery is the backbone to every good soup.  If you are unfamiliar with mirepoix, give it a google!

ROASTED SWEET POTATO SALAD: 

From my new favorite cook book, start simple by lukas volger

2 med sweet potatoes

½ medium onion cut into 4 wedges

3 tablespoons olive oil, plus more for roasting the sweet potatoes

Salt

2 tablespoons apple cider vinegar

½ teaspoon honey

Fresh ground pepper

½ cup toasted walnuts or pecans, coarsely chopped

½ cup cubed sharp cheddar cheese

1 tart apple, cored and cubed

4 cups tender greens (lettuce mix!)

Preheat oven to 425*f

Arrange sweet potato and onions or onion on a baking sheet.  Drizzle with olive oil and sprinkle with salt and use hands to coat.  Transfer to the oven and roast until the onions are soft and caramelized, 10 to 15 minutes, then remove them from the pan.  Return the sweet potatoes to the oven and bake until tender and a bit blistered, another 10 to 15 minutes.

To make the dressing, finely chop the roasted onion and place in a small bowl or jar.  Cover with the vinegar, honey, and a big pinch of salt, then stir in the 3 tablespoons of olive oil.  season with additional salt and black pepper as needed.

To assemble salad, combine the warm or cooled potatoes with the nuts, cheese, apple, and greens, then toss with most of the dressing, adding more to taste if necessary.  

A NOTE ON YOUR BRUSSEL SPROUTS:

These brussels stalks are not for the faint of heart!  This crop has been hit by Alternaria leaf spot and has hosted a community of aphids during the month of September.  As a result you get a wand of brussels that looks a little gnarly on the outside (yellowed leaves, aphid casings- no active aphids) but when plucked from the stalk, and peeled back reveals the perfect teeny tiny mini cabbage.  For storage, if you are short on fridge space, feel free to leave them in your garage/ or cold mudroom.  

 1½ lb. brussels sprouts, trimmed, halved

¼ cup extra-virgin olive oil

½ tsp. kosher salt, plus more

Freshly ground black pepper 

¼ cup honey

⅓ cup sherry vinegar or red wine vinegar

¾ tsp. crushed red pepper flakes (optional)

3 Tbsp. unsalted butter

3 scallions, thinly sliced on a diagonal

1 tsp. finely grated lemon zest

Place a rimmed baking sheet on bottom rack of oven; preheat to 450°. Toss brussels sprouts and oil in a large bowl; season with salt and black pepper.

Carefully remove baking sheet from oven. Using tongs, arrange brussels cut side down on baking sheet. Roast brussels on bottom rack until softened and deeply browned, 20–25 minutes.

Meanwhile, bring honey to a simmer in a small saucepan over medium-high heat. Reduce heat to medium-low and cook, stirring often, until honey is a deep amber color but not burnt (it will be foamy, that’s okay), 3–4 minutes.

Remove from heat and add vinegar and red pepper flakes, if using, and whisk until sauce is smooth (it will bubble up quite aggressively when you add the vinegar before settling). Return saucepan to medium heat, add butter and ½ tsp. salt, and cook, whisking constantly, until glaze is glossy, bubbling, and slightly thickened, 3–4 minutes.

Transfer brussels sprouts to a large bowl. Add glaze and scallions and toss to combine. Transfer to a platter and top with lemon zest.

[jessekranzler]

Everything I ate in 2018

It’s been a long time since I updated this page. What a better way to update it then give you an exhaustive list of everything I ate last year.

Some quick disclaimers:

- This is a list of everything I ate and drank between 1/14/18 - 1/14/19. This counts everything swallowed excluding little bits of toothpaste here and there, and also includes gum and marijuana in edible format.

- Unless otherwise stated, all bowls of cereal were eaten dry. That is, without milk, alt-milk, or any other form of lubrication. I know it's weird, but deal with it.

- All food items are recorded to the best of my ability. Since I do not drink, most alcohol sips and samples over the course of the year are documented poorly and inconsistently, and for that I am truly sorry.

- You'll notice many entries for Trader Joe's mini mint ice cream sandwiches. I could never quite recall the exact name of them, but just know any combination of the words "mini", "mouthful", "mint", & "ice cream" are referring to the same item.

- Logging all of this made me realize I don’t know the canonical names for the various generic mint gum flavors, so I have just referred to them by the color of their packaging (since that usually indicates the flavor within.) My New Years Resolution for 2019 is to learn the names of these flavors.

OK, on with the list...

1/14 Four Horsemen - Farro ciabatta w olive oil - kale salad w tahini, sapore del piave, toasted sesame - Roasted kabocha squash, hazelnuts, pickled raisins, cilantro - Lentil stew, beets, celery root, yogurt, mint - Sour cream tart, blood orange, lemon - Persimmon leaf tea Home - One bowl of Cinnamon Toast Crunch Brooke & Ian's Apartment - Tortilla chips, guac, and salsa - Fennel salad w castelvetrano olives, provelone, citrus, & breadcrumb - Veggie burger w mustard, tomato, cornichon, & avocado - Perrier pink grapefruit Delivery from "Mango Mango Dessert" - mango juice sago with pomelo & mango ice cream - "Snow White juice" with mango and black rice - mango pancakes - mixed fresh fruit (pinapple, mango, durian) with sago and grass jelly 1/15 Home - one bowl of Cinnamon Toast Crunch - one mint weed chocolate - one half bowl of Cinnamon Toast Crunch (one full bowl split with Erica) - green curry from sripraphai - 3 handfuls of spinach - 1 wasabi kit kat 1/16 Home - 3 leaves of spinach - orange chicken, white rice, hot & sour soup, and 2 fortune cookies from Home's Kitchen - 1 Cinnamon Toast biscotti 1/17 1/2 turkey, salami, provolone sandwich, 1/2 chorizo and manchego sandwich from Lamazou Chapli roll and jaal moori from thelewala One piece of winter green trident 1/18 - pulled pork bahn mi with red curry sauce, cilantro, carrots, & mushrooms from BonMi - 1 beef stick and cubed pinapple - 1 snikiddy cheddar baked fry, one package of peanut butter cheese crackers, 1 orange - 1 glass of orange juice 1/19 - egg and cheese on a roll with hot sauce, salt, and pepper from cart in union square - 1 French fry from shake shack - 1 gross, cold piece of Buffalo chicken pizza with ranch dressing & 2 pretzel rods - pinapple / mint juice & cornichon, butter, and saucison sec sandwich from Maison Kayser 1/20 - 1 almond croissant from revolution, 1 glass of orange juice - 1 bowl of Cinnamon Toast Crunch, 1 mug of orange juice - 1/4 lb spicy beef jerky from Li King Beef jerky - 1 chicken wing, 2 chicken skin, and 2 squid leg yakitori skewers with rice, miso soup, potato salad, salad, spaghetti, and pickled daikon at oh Taisho - 1 scoop of cardamom lemon jam ice cream with pickled pinapple from Morgenstern's 1/21 Four horsemen - sesame ciabatta with Paola Bea olive oil - little gem salad with radishes, creme fraiche, hazelnuts, mint - potato gratin with caciocavallo - grilled pork chop with Dijon mustard & peppercress - baked golden russet Apple with cardamom & sweet cream St Agnes (medieval) feast - turnip tart with mozzarella and rose water - artichokes with cinnamon sugar and vegan butter - pompys (meatballs) in almond milk gravy - compost (root vegetable salad) - spice cake - mascarpone fritters - ossau iraty , Gouda , and one more cheese with crackers - wassail (spiced cider) - clementines studded with cloves - kumquats 1/22 - everything bagel with cream cheese - one bag of goldfish Honey's - Winter Salad with tardivo, treviso, grumolo, persimmon, cashew, & hemp - Polenta with spicy cauliflower, carrots, fermented ramps, & breadcrumbs - apple, pecan, and einkorn tart - a very large amount of orange juice 1/23 - mighty mango naked juice - witch finger grapes - pinapple - piece of epi baguette from Maison Kayser - crispy pork belly pad gra paw from sripraphi - lots of orange juice 1/24 - bowl of Cinnamon Toast Crunch - 2 beef sticks - one huge red Gatorade - leftover pork belly pad gra paw from sripraphi Ato - uni with soy reduction & wasabi - masu (trout?) with ginger, apple, & carrots - sashimi assortment: fatty tuna, stripe jack, Aji (horse mackerel), baby sea bream - sawara (Spanish mackerel), eggplant, gochujiang bouillabaisse - chirashizushi: ikura, shimaji, tuna, Madai, fatty tuna, uni, barracuda, cuttlefish - miso, egg drop, Japanese pickles - matcha panna cotta with azuki bean & sesame 1/25 - one banana - farro w butternut squash, grilled apples, jasper hill Mac & cheese, roasted kale w butter bean ragout, and tarragon mustard from dig inn - shoyu ramen with roasted mackerel from yuji - double chocolate cookie & cookies & cream ice cream sandwich from coolhaus 1/26 - plié au chocolat from Mayson Kaiser Gramercy Tavern - cheddar, apple, & thyme bread - chickpea soup with pickled cauliflower, yogurt, and chili oil - pork Toulouse sausage with sauerkraut, and apple cider mustard - brisket with pickles, pickled chilies, and picked onions and vinegar slaw from Mighty Quinn's 1/27 - glass of orange juice - bucatini with parmesan, parsley, butter, olive oil, and pepper - one glass of orange juice - one bowl of Cinnamon Toast Crunch Café Mogador - chicken tagine with preserved lemon, olives, and cous cous - grilled chicken & vegetable skewers with rice & Arabic salad - coolhaus double chocolate cookie with peanut butter ice cream 1/28 - fontina and onion focaccia from Lilia Caffe - mighty mango naked juice Barney Greengrass - sturgeon, cream cheese, onions, and capers on a toasted sesame bagel - 2 rainbow cookies - watermelon, cantaloupe, pineapple, mango, kiwi, & blueberries - leftover bucatini from yesterday morning 1/29 - one banana - chicken thigh teriyaki over white rice, salad with carrot ginger dressing from Glaze - tomato soup Hanoi House - pho bac (beef pho) with filet mignon, brisket, oxtail, & quay crispy breadstick - clams & congee (chao hao): broken rice porridge with roasted Manila clams, peanuts, scallions & crispy garlic - one scoop of strawberry sour cream streusel ice cream from morgensterns 1/30 - toasted plain bagel with cream cheese - grilled chicken poblano over white rice with corn, zucchini, lettuce, escabeche, suisa sauce, & smoked jalapeño salsa from Oxido - grilled steak with teriyaki sauce over white rice, salad with sesame dressing from Glaze - a glass of orange juice in the bathtub 1/31 -two apple cider cinnamon donuts from Breezy Hill Orchard - orange chicken, vegetable fried rice, & hot and sour soup from Homes Kitchen (split with Justin), 1.5 fortune cookies - grilled chicken thigh over white rice, salad with carrot ginger dressing from Glaze - baby carrots - 1 mini mint mouthful ice cream sandwich from Trader Joe's 2/1 - baby carrots - a bowl of Special K Red Berries - bahn mi xuong nuong (grilled pork chop) from Luu's Baguette Otway - bread with butter & sea salt - aged beef fat fried chickpeas - marinated mushrooms - kohlrabi with bayonne ham & chervil - grilled snails with sunchoke, garlic, & parsley - dorade with sauce american & potatoes - coconut pot de creme with passion fruit and toasted coconut 2/2 - one banana - paneer tikka biryani with pineapple raita from IndiKitch - one fortune cookie El Gran Canario - pollo a las brasas (rotisserie chicken) - moro (rice, beans, et al) - chinola (passion fruit juice) 2/3 - leftover chicken and moro from 2/2 - glass of orange juice - chocolate croissant & a bite of a chocolate almond croissant from Runner & Stone - La Quercia spicy borsellino salami - seared squid, soba noodles, baby bok choy, roasted maitake & baby shiitake mushrooms, charred scallions, roasted garlic, in a dashi (with added chicken fat & yuzu kosho) - double chocolate cookie with cream & cookies ice cream from Coolhaus 2/4 Four Horsemen - farro ciabatta with paolo bea olive oil - beet salad with yogurt, toasted walnuts, upland cress - savoy cabbage with black pepper and lemon - roasted chicken with herb butter - pear crumble with sweet potato ice cream - one bowl of Cinnamon Toast Crunch - La Quercia spicy borsellino salami - one glass of orange juice - 1 mini mint mouthful ice cream sandwich from Trader Joe's 2/5 - half everything bagel with cream cheese - one banana - chicken drunken noodles, spring rolls, & salad from Chaamlex - two mentos mints - ankimo miso ramen from yuji ramen - one mini mint ice cream mouthful from Trader Joe's - one glass of orange juice 2/6 - bacon, egg, and cheese from Shake Shack - grilled chicken breast platter with rice & salad from Tony's Dragon Grille - two mentos mints Samurai Mama - 3 veggie gyoza - 3 soft shell shrimp with spicy cod roe - tsukune udon with leek, yuzu, and togarashi - one scoop of vegan strawberry shortcake ice cream in a sugar cone from Oddfellows 2/7 - one banana - mojo chicken thigh over rice with elote from fields good chicken - smoothie samples from Blix - a large quantity of orange juice - one weed mint chocolate - a handful of mixed nuts - green curry and rice from sripraphai - black truffle salami from Charlito's Cocina - 5 ice cream mini mint mouthfuls from Trader Joe's 2/8 - two vitamin c cough drops (one grapefruit one lemon) - pernil with a twist (pernil, onions, sweet plantains, green sauce) sandwich from Sophie's Four Horsemen - bread, cultured butter, cantabrian anchovies - beef tartare, seeds, buttermilk, sesame cracker - montauk scallops, chilled dashi, finger lime, white soy - citrus salad, pistachio, cilantro, Calabrian chili, ricotta salata - spaghetti, Meyer lemon, spicy breadcrumbs, cured tuna heart - St. Louis ribs, plum glaze, togarashi, kaffir lime - sweet potato ice cream, pumpkin seed brittle - sesame semifreddo, orange marmalade, chocolate 2/9 Maison Kayser - iberico ham, manchego, figs, & mustard on a seeded baguette - plie au chocolat - black truffle salami from Charlito's Cocina - one macoun apple - dashi, roasted garlic, mushrooms, & scallions, bok choy, soba noodles - salad with macoun apples, grapefruit, shallot, olive oil, garlic, and lemon juice - 2 ice cream mint mini mouthfuls from Trader Joe's 2/10 - one apple cake donut, one sugar raised donut, and one orange juice from Mo's Doughs - one hot dog with brown mustard, a bag of "Scrabble Jr." themed cheez-itz, and a package of Oreos from Rahway High School - salami, mozzarella, lettuce, pickle, and mustard on a roll - glass of orange juice 2/11 - smoked sturgeon, cream cheese, onion, tomato, and capers on a sesame bagel from Frankels - two Harry's strawberries - one sparkling ice grapefruit - two slices of cantaloupe, four slices of pineapple, two burnt cocktail weenies, two burnt potato knishes, one gross egg roll at Zeide's wedding - butternut squash soup with croutons, two onion breadsticks, two sugar cookie with dairy-less strawberry cream sandwiches, one peanut butter rice crispie bar, & a sip of red wine at Zeide's wedding - grilled chicken thigh over rice, salad with carrot ginger dressing from Glaze - one glass of orange juice 2/12 - one banana - two spring rolls, clear soup (the kind that tastes like bath water, but in a sort of pleasant way), and chicken drunken noodles from ChaamLex Honey's - two different kinds of mead that I don't remember - salad of radicchios, persimmon, & seeds - squash, cashew, miche toast - mushroom, sorana bean, wild broccoli stew - one tangerine 2/13 - two bites of an extremely green banana - sesame bagel with cream cheese - general tso's chicken, vegetable fried rice, hot and sour soup from Home's Kitchen (split with Justin) - tunakotsu ramen with yuzu kosho, broccoli raab, tuna chashu from Yuji Ramen (also had two kinds of sake, but I don't remember them) - black sesame, ash, chocolate cake ice cream with blackberry compote, charcoal honeycomb candy, and whipped cream from Van Leeuwen - one glass of orange juice 2/14 - two apple cider donuts from Breezy Hill Orchard - salt & pepper grilled chicken, butter lettuce with tarragon dressing, mashed potatoes from Tender Greens - one chocolate cupcake with those gross Valentines sweetheart candies - two slices of sourdough bread with melted vegan cheese 2/15 - one banana Pippali - Chana masala - mutter paneer - basmati rice - saag - yellow daal - naan - okra & potato curry - salad - 3 mentos mints Alta Calidad - hiramasa ceviche, blood orange, Meyer lemon, fennel, habanero - Mexican roti, burrata, pickled onions, cilantro, bone marrow - mahi mahi tacos, olive veracruzana, crispy onions, saffron aioli - charred steak tacos, crispy chihuahua cheese, tomatillo salsa, cilantro 2/16 - one banana Tender Greens - grilled steak - arugula salad with fennel, Parmesan, and lemon - mashed potatoes - salted caramel cookie - samples of various macarons: passion fruit, honey / lavender, lychee / rose, pistachio, matcha, & coconut Cafe Mogador - merguez cous cous - baba ganoush with pita - olives 2/17 Four Horsemen - buttermilk biscuits, honey butter - Savoy cabbage slaw, mustard dressing, poppy seeds - jimmy red grits - St. Louis pork ribs, molasses glaze - 1.5 golden russet Apple hand pie with sweet potato ice cream - one altoid™ small mint Olmsted - hot apple cider - beer battered delicata squash rings with green tomato glaze - carrot crepe with little neck clams and sunflower - rutabaga "tagliatelle" with burgundy black truffle and brown butter - Long Island grilled duck breast and laab made from the legs, watercress - frozen yogurt with lavender honey - old school chocolate mousse with vanilla creme fraiche - citrus gummy 2/18 - roasted turkey breast sandwich on a baguette with pears and pecorino from Eataly - bottle of grapefruit juice - grilled hanger steak w onion soubise and maitre'd butter at Saison (the bistro in Newark airport, not the real restaurant in SF) - bag of United Airlines brand pretzels - 6 oz of raspberries 2/19 - half a bowl of special k red berries mixed with half a bowl of regular special k - glass of grapefruit juice - raspberries & yellow mango - 3 different cured meats The Patio (San Diego) - roasted vegetable flatbread with shishito pesto, broccolini, carrot, mozzarella, & Parmesan - open-faced steelhead trout sandwich with tomato, arugula, citrus aioli, asiago crusted sourdough & French fries - grapefruit mint soda - Moroccan chicken stew with citrus cabbage slaw - grapefruit Izze 2/20 - half a container of raspberries - spicy salami - container of blackberries - bake penne with feta, broccoli, and olives - fried chicken sandwich with pickled chilies & aioli on brioche, butter lettuce salad with tarragon dressing - beef stroganoff, cauliflower - 2 ice cream mint mini mouthfuls from Trader Joe's 2/21 - two bowls of half regular special K half special K red berries - container of raspberries - baked penne with feta, broccoli and olives - grapefruit Izze - red Gatorade Starlite Diner - chickpea battered winter greens with aioli - grilled flatiron steak with chorizo saffron rice and pickled chilies 2/22 - bowl of half regular special k half special k red berries - container of blackberries - leftover steak from 2/21 - container of raspberries - one loquat - baby carrots - corned beef, cabbage, potatoes, baby carrots, mustard - grapefruit juice 2/23 - one container of raspberries - grapefruit juice - a bowl of half regular special k mixed with half special k red berries - four lemon creme cookies - glass of grapefruit juice - baked penne with feta, broccoli, and olives - grapefruit izze Tacos Libertad - duck confit taco with Oaxaca cheese, blue cheese, caramelized onions, balsamic reduction, arugula, corn tortilla - caja china pork belly, sweet potato, cilantro aji crema, salsa criolla, corn tortilla - chips and guacamole - tonic water with lime 2/24 - a bowl of half regular special k mixed with half special k red berries - two mugs of grapefruit juice Guisado's - one chicharron taco - one chicken mole poblano taco - one cochinita pibil taco - cantaloupe Agua Fresca - one piece of chocolate toffee weed chocolate - toblerone - one spicy potato cheese taco from Taco Bell Jitlada - plaa pear (fried red snapper with basil and chilies) - green curry with squid - sticky rice - crudités 2/25 - tropical acai bowl - bottle of squirt - chicken fingers and French fries - two glasses of grapefruit juice - salad of red romaine, apple, carrot with honey lime vinaigrette 2/26 - one carrot - lots of Touchdown Crunch (football themed Crunch Berries) - container of blackberries - another carrot - container of raspberries Dune - lamb sandwich, flatbread, toum, lemon tumeric yogurt, marinated onions, seasonal greens, house s'rug, Bulgarian feta - baklava with saffron honey - one al pastor taco Honda-Ya - one chicken skin skewer - one chicken tail skewer - one squid leg skewer - one ginkgo nut skewer - side of yuzu kosho - pickled cucumbers - tako wasabi 2/27 - strawberries - one carrot Jon & Vinny's - ricotta, orange blossom honey, & sesame seeds on grilled Gjusta ciabatta - LA Woman pizza: burrata, tomato, basil, olive oil, sea salt - spicy fusilli, vodka, basil, Parmesan Night + Market Song - moo yang nom khon: fatty pork shoulder soaked in turmeric / condensed milk and grilled, w cucumber relish - larb lanna: chiang rai style larb, pork, pork liver, & pork blood with dry spices - khao soi neua: mae sai curried noodles with braised hanger steak and tendon - fortune cookie - one piece of toffee weed chocolate 2/28 - blackberries - grapefruit juice Destroyer - beef tartare, smoked egg cream, pickled mushrooms, radish sprouts - rice porridge, caramelized broccoli, burnt onion, puffed rice - chicken confit, heirloom grits, spigarello, roasted strawberry - Green gage plums, Bavarian cream, pistachio streusel Kismet - harissa olives - spring vegetable crudités with kumquats and almond aioli - marinated feta, roasted onion, beet, & orange blossom - avocado, puffed wild rice, crispy lentils, coconut vinaigrette - spiced carrots, chickpeas, cilantro, almond broth - kabocha squash, peanut, citrus, Aleppo pepper - Barbari bread with labne - jeweled crispy rice with egg yolk - honey mousse with kumquat, walnut, and puff pastry - two rosewater lemonades 3/1 - grapefruit juice - leftovers from Kismet (2/28) - a bowl of half regular special k and half special k red berries - grapefruit Izze - spicy salami - container of raspberries - grapefruit Izze Underbelly - Underbelly ramen: tonkotsu broth, soft boiled egg, chashu pork, adobo pulled pork - one piece of toffee weed chocolate 3/2 - one container of raspberries - one bowl of half regular special k half special k red berries - grapefruit Izze - dad's famous pasta - grapefruit Izze - berry weed gummy - two ice cream mint mini mouthfuls Oscar's Mexican Seafood - one battered fish taco - one skirt steak taco - one spicy grilled shrimp taco - one piece of Trident™ lime passionfruit gum - one grapefruit Izze - three lemon cookies - one piece of toffee weed chocolate 3/3 Davanti Enoteca - one sip of spoiled orange juice - orchiette with sausage, broccoli rabe, chili, lemon, and Parmesan - Biscoff cookies Bottle & Barlow - grapefruit, ginger beer, pepper, lime cocktail from Bottle and Barlow - Booch Craft ginger lime rosehip high alcohol kombucha - glass of Squirt - shot of Pappy Van Winkle 15 year - shot of Weller whiskey - glass of orange juice - bag of black pepper beef jerky - one Girl Scout lemonade cookie - a few ounces Modern Times passion fruit and guava gose - sample of an Old Fashioned Localis - ceviche, green curry, coconut, chard, parsnip - spring vegetable & "egg", roast, pickled, and raw vegetables, cider vinegar, pasture egg, blossoms - fire roasted octopus, romesco, potato, lemon, brussels - full barn chicken, mushrooms, fava greens, pilaf, Chardonnay - Risotto Milanese, osso buco, sundried tomato, olive - lemon olive oil cake, kiwi sorbet, fresh kiwi, olive oil powder, fennel cream, pistachio crumb - Rose geranium sorbet Kru - sip of sake - spicy tuna handroll - bite of chicken/pork bone broth ramen with crispy pork belly, enoki - 2 bites of wagyu burger, greens, relish, pickle, caramelized onion - 2 more sips of sake Bottle & Barlow - some grapefruit n/a cocktail - a sip of green chartreuse 3/4 - half of an apple cinnamon hand pie from Camelia Coffee Canon - ricotta pancakes, apple filling, Rosemary powdered sugar - Frank's special, fried egg, fried rice, sausage, shrimp, chicken drumstick, peppers, peas, pickled ginger - Smoked trout hash, dill creme fraiche, spinach, egg crepe - mixed grain bowl, pickled vegetables, artichoke hearts, pork belly, soft boiled egg, sunchoke, fried chickpeas, Caesar dressing - avocado Toast, Dungeness crab, preserved lemon, roasted tomato, brioche - smoked sturgeon, fromage blanc, beet greens, rye - chicken apple sausage - kimchi home fries - sweet potato cinnamon roll - fruit bowl, chamomile-lemon curd, lavender - grapefruit juice - grapefruit juice with ginger beer from Bottle & Barlow - grapefruit juice with ginger beer from Bottle & Barlow Masullo - 3 slices of Margarita pizza - 4 slices of cremini, bacon, cream pizza - 4 slices of arugula, chorizo, garlic pizza - 4 slices of salami, mozzarella pizza 3/5 Pho City - baked catfish, pinapple, sawtooth, garlic, rice paper, lettuce, rice noodles - bahn xeo, pork, shrimp - one peppermint candy Lalo's - piece of a fried potato quesadilla - bite of a Suegra (milanesa & pork loin) torta - chips, salsa, and beans - strawberry agua fresca - bite of an adobada taco 3/6 Camellia Coffee - bacon breakfast sandwich Lam kwong market - 1 egg roll Canon - bite of a chicken drumstick with urfa chile sauce, orange, dried garlic, Greek yogurt - sip of a martini - non alcoholic cocktail: grapefruit, lime, peach bitters, ginger beer, green tea, and edible flowers - sip of De Garde Hose Ginger Elizabeth Chocolates (ate 1 3/6, 1 3/7, 4 3/8) - raspberry rose geranium chocolate - california passionfruit chocolate - grapefruit fennel pollen chocolate - bergamot pale ale chocolate - wildflower honey yogurt chocolate - brown butter chocolate Kru - 2 Kumamoto oysters with sturgeon caviar, yuzu kosho - sip of sake juice box - sip of Gerard Bertrand 2014 sparkling rosé - pickled cucumbers with kelp jerky - pot of genmatcha - Sashimi (below) - shirako from Hokkaido poached then grilled with yuzu soy sauce - smoked sawara (king mackerel) with barley miso with bay berry - royal miyagi oyster bbq'd with butter, garlic and togarashi - poached ankimo with ponzu & hot sauce - Kushiyaki (below) - tea smoked duck breast , plum wine sauce - chicken tsukune - kimchi beef - ground beef with wagyu fat - jidori chicken egg yolk - hotaru (firefly squid) with mustard miso, tempura, and sesame - Nigiri (below) - scallop - akami (lean tuna) - chu-toro (medium fatty tuna) - o-toro (fatty tuna) - kanburi (winter yellow tail) - kinmedai (golden eye snapper) - kamasu (barracuda) - shima aji (jack mackerel) - madai (Japanese sea bream) - poached and marinated sturgeon, fried sturgeon skin, sturgeon caviar - marinated blue fin tuna head meat with torched Santa Barbara uni - flounder with ankimo, shiso, torched flounder fin muscle - Hokkaido uni - torched wagyu beef, quail egg, lemon, truffle oil, salt - negi toro maki - Australian wagyu rib eye cured in koji, grilled with spring vegetables and white soy hollandaise - sip of Fernet - mochi brownie cake, vanilla ice cream, sesame powder, lychee dots, edible flowers, coffee cremeaux, green birthday candle Bottle & Barlow - Non alcoholic cocktail: grapefruit, ginger beer, chili oil - 4-6 sips of two variations of whiskey, passionfruit, honey, salt, lemon, angosturra bitters 3/7 - grilled asparagus, jalapeño, avocado, micro cilantro, fried leek, pickled wasabi, shiso hand roll from Kru - leftover wagyu from 3/6 - one ginger Elizabeth chocolate (see 3/6) South - fried chicken, biscuit, honey butter, and kale greens - roasted carrots Louie's Gen-Gen Room / Liholiho Yacht Club - ginger beer with passion fruit non alcoholic cocktail - wagyu beef jerky, 5 spice - hamachi poke, octopus puff, radish, spicy mayo, black sesame - coconut and pinapple non alcoholic cocktail - sip of Gamay Rosé "Les Griottes" Beaujolais 2016 Domaine Vissoux - sip of skin fermented vermentino "his" carneros 2015 Ryme PCH - non alcoholic cocktail: lime, ginger beer, mint - sip of Oh Snap cocktail - sip of Lucky Melon cocktail - non alcoholic cocktail: snap pea, soda water, citrus, simple syrup Mister Jiu's - sip of Year of the Dog (rum, sesame, orange curaçao, orgeat, pineapple, lime - wild mushroom bao - crispy scarlet turnip cakes - Dutch crunch BBQ pork buns - fermented cabbage, Sichuan oil, cilantro - tendrils, greens, & stems with meyer lemon & roasted garlic - hodo tofu skin with yellow foot mushrooms, chives, cured egg yolk - carrot 'ma jiang mian', mustard greens, chanterelle, sesame, bergamot - brûléed Dan tat (egg custard tart) 3/8 - 4 ginger Elizabeth chocolates (see 3/6) Tartine Manufactory - morning bun, cinnamon, sugar, orange zest - shelling beans, asparagus, fava & pea greens, mint, soft boiled egg, ricotta salata - beet shrub soda - bite of halibut crudo, mango, puffed rice, cilantro, mint - bite of wild mushroom tartine, ricotta, Parmesan, arugula - mango la croix State Bird Provisions - yellow eyed bean falafel, preserved lemon, pink peppercorn yogurt - oysters with kolrhabi kraut, chili oil and white sesame - roasted root vegetables with black sesame aioli - silken tofu with kimchi beans, pickled clams, aged tamari - Jamaican jerk style octopus with potatoes - crispy pork belly, Vietnamese vinaigrette, grapefruit, herbs - state bird with Provisions, sour onions, Parmesan - heart of Palm salad, kiwi, lilikoi vinaigrette - kiwi / long pepper soda - sourdough garlic fry bread with burrata - half moon bay spot prawn, chili jam, brown butter - guinea hen / shiitake dumping, aromatic broth, preserved lemon - poppyseed buckwheat beef tongue pastrami pancake - pineapple granita, elderflower tapioca, Cara Cara, kumquat, yuzu curd - chocolate ganache passionfruit tart, apricot jam, pink peppercorn - creme fraiche ice cream sandwich, black sesame macaron, awesome sauce (chocolate / honey), cocoa granola - peanut, muscavado, chocolate, milk shot True Laurel - sip of Grandma's to Blame (islay gin, clarified grapefruit, manzanilla, lavender, honey ferment, salt) - sip of Top Dawg (fermented shinko tonic, rancio wine, black sudachi, & smoked salt) 3/9 - honey oat nutrigrain bar - glass of orange juice - half of a watermelon basil THC sublingual strip Mourad - strawberry & tumeric non alcoholic cocktail: strawberry, beet, black pepper, turmeric, lemon - kefta meatballs: tomato, cucumber, feta, basil - couscous, broccoli, sesame, beet, harissa, radish - basteeya, duck, verjus, aziza curry, banana, turnip, almond AL's Place - winter citrus shrub - brine pickled French fries, smoked apple sauce - brassicas, bravocado, burrata, pumpkin spiced furikake, green tomato - asparagus, green peach mayo, white beech, yuzu cucumber, burnt miso - sunchoke curry, black lime-cod, citrus jewels, persimmon jam - grits, goat's milk curds, chimichurri, figs, spicy Brussels, hedgehogs - red bow trout, tom yum nam khon sauce - steak tartare, pickled kohlrabi, black mandarin, horseradish - crisp brisket, garden variety greens, awesome sauce, j-nards - winter citrus, avocado mousse, cardamom crunch - warm brownie, PB ice cream, "payday" filling Liholiho Yacht Club - passion fruit & ginger beer - tuna poke, sesame oil, radish, nori cracker - beef carpaccio, fried oyster, 1000 island, butter lettuce 3/10 - 3/4s of a nutrigrain honey oat bar - 1/4 of a tarragon citrus THC sublingual strip Fish - Monterey squid with fresh fettuccine - Portuguese red chowder: tomato, linguica, clams, Madeira, smoked paprika, cilantro, watercress - peacemaker sandwich: cornmeal crusted oysters, Fra'Mani ham, shredded lettuce, tabasco mayo, roll - chili lime coleslaw - crab roll: Dungeness crab, torpedo roll, butter, chives - shoestring fries Shed - bite of nougat - chocolate passionfruit truffle - segment of TDE tangerine SingleThread - barley tea with herbs - late winter in Sonoma (details below) - cauliflower panna cotta with osetra caviar - Japanese needle fish, oro blanco, wasabi from half moon bay - shallow water bream, negi, kombu - barracuda, radish, ponzu - komatsuna, sauce of sesame - kyoto red carrots, Green garlic sheep's milk yogurt - geoduck, soy cream, winter citrus - firefly squid, mustard miso, mustard flowers - big eye tuna, smoked avocado - shigoku oysters, malted potato - chawan mushi with braised greens - non-alcoholic gin with sparkling frilly mustard and citrus - Akabana kanpachi: jelly of local citrus, daikon radish, imperial miso, and komatsuna - sparkling cucumber with meyer lemon reserve & blood orange - Dungeness crab: heirloom pumpkin, yuba, makrut lime, kani miso - mulled kombu dashi - ora king salmon "ibushi-gin": shio-koji vinaigrette, steelhead roe, & myoga - Pinot noir juice with buddha's hand and smoked cherry - poached fois gras: dried and fermented beets, black truffle, wild winter greens, and roasted chicken broth - amazake and liquid shio koji - black cod "fukkura-san": broth of ember grilled cod bones and saikyo miso - lacto-fermented apple steeped in sencha leaves - American wagyu: roasted broccoli, nettle cream, and sunchoke - hibiscus kombucha with smoked beet and black tea - Sonoma grains: braised wagyu short rib, pickled vegetables, shiitake tea, ice-filtered beef broth - sunset oolong with hawthorn berry and white tamari - yogurt tarragon sherbet: blood orange, sumac, and sablé breton - pecan ice cream: Cara Cara orange, miso financier, and pecan - apple cider and honey with fig balsamic - wagashi: pine nut praline, Japanese cheesecake with kumquat, coriander and citrus custard True Laurel - bar nuts: warm, savory, candied, brassicas, meyer lemon - non alcoholic cocktail: seedlip non alcoholic gin lavender fizz 3/11 In Situ - bread with sesame butter - cuttlefish cappuccino: potato, braised cuttlefish, ink (Massimiliano Alajmo, Le Calendre, Rubano, Italy, 1996) - dill-brined cabbage: wasabi emulsion, stout vinegar, black truffle, mushroom (Simon Rogan, L'Enclume, Cartmel, England, 2013) - wasabi lobster: mango jelly, Thai vinaigrette, wasabi marshmallow (Tim Raue, Restaurant Tim Raue, Berlin, Germany, 2013) - Jokbal Ssam: lettuce wraps with pig's trotter, sesame leaf (Byung Jin Kim, Gaon, Seoul, South Korea, 2015) - beef & pumpkin molé: cranberry beans, radish, cashew (In Situ) - Oops! I dropped the lemon tart (Massimo Bottura, Osteria Francescana, Modena, Italy, 2012) - Jasper Hill Farm cheesecake: Hazelnut, white chocolate, cookie (Albert Adrià, Tickets, Barcelona, Spain, 2015) - Dang™ original flavor sticky-rice chips Pagliacci Pizza - one salami piccante pizza: rosmarino salami from Salumi, sweet peppers, mozzarella, Rosemary, tomato sauce - one goat cheese primo pizza: goat cheese, fresh and sun ripened tomatoes, green peppers, mozzarella, mushrooms, garlic, olive oil 3/12 - leftover pizza from 3/11 - BLT with egg sandwich from Le Panier - white peach ginger beer - 1/4 tarragon citrus thc strip - tarragon cucumber ginger beer - red grapes - salad with chickpeas, salami, roasted red peppers, and cheese - bucatini with snap peas, Parmesan, butter, smoked bacon, & shiitakes - 1/2 tarragon citrus thc strip - pistachio gelato & raspberry sorbet 3/13 - 3 piece dark and white mixed fried chicken and a roll from Ezell's - grapefruit izze - a few bites of a veggie sandwich from Le Panier - two slices of pizza from 3/11 - calamansi soda - slice of marionberry tart and a few bites of a pear tart from Le Panier 3/14 - salad of butter lettuce, raddichio, pea shoots, snap peas, radishes, mandarin, oro blanco grapefruit, Fresno chili, basil-lemon vinaigrette - oro blanco grapefruit and mandarin juice - 1/2 watermelon basil thc strip - waffle cone from Molly Moon's Salare - sourdough bread - salumi & charcuterie: pickled carrots, cauliflower, broccoli, eggplant, cornichon, mustard, pork rillette, pork terrine with pistachio, pork terrine with carrot, whipped lardo with Rosemary, spicy salami, sesame cracker - lamb tartare, yacón, kimchi, smoked egg, & rye - gnocchi, shishitos, & black pepper - white asparagus, hen egg, sauerkraut, spring garlic, & sunflower seed romesco - cavatelli, squid ink, calamari, jalapeño, preserved lemon, & sea beans - pork, broccolini, Hakurei turnips, freekeh, alliums, & apple butter - passionfruit soda - rhubarb tart, almond cream, Rosemary rhubarb coulis, orange tuile & thyme ice cream - bergamot crème brûlée, lemon creme fraiche, mango, Cocoa nib tuile, blood orange & earl grey macaron - ginger hibiscus tarragon jelly 3/15 - leftover pizza from 3/11 - mandarin & oro blanco grapefruit - 1/2 watermelon basil thc strip - fresh waffle cone from Molly Moon's Annapurna - tensing momos (Himalayan chicken momos) with peanut, sesame, and tomato chutnies - Himalayan lamb curry: Tibetan herbs, Sichuan pepper, tomatoes, onions, sweet peas, potatoes - beet strawberry rose sorbet with rhubarb yuzu yogurt vegan ice cream from Frankie & Jo's 3/16 - half finnochiona half mole salami sandwich with fresh mozzarella, onions, and peppers on Giuseppe bread from Salumi - fresh waffle cone from Molly Moon's - dry sparkling rhubarb soda - weed mint chocolate - blackberry jalapeño margarita: tequila jalapeño infusion , Cointreau, lemon juice, blackberries Tsukushinbo - miso soup Nigiri - salmon roe - eel - yellowtail - scallop - tuna - salmon - shrimp - surf clam - sea bass - tuna roll - Two French fries with ketchup - one piece of that green Orbit mint gum - pinapple cake and a bite of an almond cookie - part of a porchetta sandwich from Salumi 3/17 Hi-Spot Cafe - corned beef hash, 2 eggs over medium, wheat toast - orange juice Salt & Straw - one scoop strawberry honey balsamic with black pepper ice cream, one scoop of Ellenos Yogurt & matcha ice cream in a waffle cone Ooink - spicy ayam goreng: fried chicken with Malaysian spices (curry leaf, galangal, ginger, lemongrass, turmeric, garlic) - spicy kotteri ramen 3/18 - slice of cheese pizza from Two Bros - 6 pan-fried Mimi Cheng's (chicken and zucchini) dumplings from Mimi Cheng's Cha An Teahouse - hojicha - raindrop cake with Sakura flower and Mochi - strawberry / raspberry tart with cheesecake pieces - cookie plate: black sesame / matcha, matcha shortbread, yuzu shortbread, chocolate - Amy's vegetable lasagna - bowl of Cinnamon Toast Crunch - glass of orange juice 3/19 - bag of Cinnamon Toast Crunch - charred chicken with brown rice, grilled heirloom apples, roasted kale with butter bean ragout and tarragon mustard from Dig Inn Yuji Ramen - chawan mushi with rhubarb and arare (toasted mochi) - shoyu ramen with roasted monkfish Honey's - radicchios, kumquat, seeds - chaga chocolate cake 3/20 ChaamLex - chicken drunken noodle - clear (bathwater) soup - veggie spring rolls - beef tartare smørrebrød, chive mayonnaise, pickled pearl onions, mustard, rye crumble from Open Rye Los Tacos No 1 - one adobada taco - one pollo asado quesadilla - 1/2 watermelon basil thc strip - Mighty mango naked juice 3/21 - Chicken kebab, basmati rice, hummus, babaganouj, salad from Dar 525 - 2 glasses of orange juice - 1 umeboshi onigiri & 1 kombu onigiri from Dianobu - 1 matcha Joe's O 3/22 - grilled chicken rice bowl with olives, pickled carrots, green pea hummus, greens, feta, roasted red pepper sauce, grilled zucchini & tomato, cucumber tomato salad, & fennel salad - grilled steak with mashed potatoes, arugula, fennel, Parmesan salad with lemon vinaigrette from Tender Greens - 4 tagalong cookies 3/23 - shackburger & fries from Shake Shack - 2 tagalong cookies SriPraPhai - crispy Chinese watercress salad, tofu, king oyster mushroom, snow mushroom, cashews, chili, lime - pad see ew with vegetables - green curry with vegetables 3/24 - leftover pad see ew from 3/23 - 3 tagalong cookies Ugly Baby - kang kua supparod: mushroom pinapple curry - laab ped udon: duck laab - pla tod kamin: fried tumeric sea bream - Sticky rice - rhubarb semolina pound cake from Bien Cuit - 1/2 tarragon citrus thc strip 3/25 Four Horsemen - sesame baguette with paolo bea olive oil - little gem salad, green goddess dressing, anchovy, parmigiana reggiano - broccolini, pine nuts, Calabrian chili, currants - roasted pork loin, fennel, pimiento de espelette - hazelnut ice cream, dulcinea coffee, chocolate crumble - sip of 1712 sake - two tagalong cookies - 1/2 citrus tarragon thc strip - one tagalong cookie - leftover green curry from 3/23 - one mandarin 3/26 - half of a croissant - Frenchman's lunch: cantaloupe, sweet coppa, Calabrian chilies, mozzarella, epi baguette, apricot jam, genoa salami, & brocollini - pinapple Alon shaya cookbook event - 2 pieces of zaatar fried chicken - 2 cherry pistachio cookies - 1 laatke - roasted tomato summer vegetable Israeli cous cous 3/27 - another Frenchman's lunch (see 3/26 for the wares) Oh Taisho - 2 squid leg skewers - 2 chicken skin skewers - 1 chicken wing skewer - pickled daikon - rice - miso soup - potato salad - spaghetti - green salad - pistachio ripple gelato and apricot tangerine sorbet from Superiority Burger 3/28 - two apple cider donuts from Breezy Hill Orchards - continuation of Frenchman's lunch (3/26) minus Calabrian chiles & broccolini plus macoun apple, two carrots, and honey oat sourdough from She Wolf Bakery - broccoli with garlic from Westville - chocolate pistachio halvah from Seed + Mill - pineapple & sugar snap peas 3/29 Gramercy Tavern - cheddar apple bread - short rib French dip sandwich with pickled vegetable giardiniera & beef au jus - beef broth with oyster mushrooms, Serrano chili, and egg noodle - green curry ice cream sundae, sticky toffee cake, puffed rice, kumquat compote - pesto tortellini from Trader Joe's - sugar snap peas - glass of tangerine juice - one mandarin 3/30 - spicy beef noodle soup from Burp Bowl - spuma chinotto soda - scoop of vegan peanut butter chocolate ice cream and a bite of vegan cookie crumble strawberry jam from Van Leeuwan - 1/2 tarragon citrus thc strip - 1 mandarin - ricotta and spinach tortelloni with red pesto from Trader Joe's 3/31 - spaghetti with turkey bolognese, shiitake mushrooms, & chilies - 1/2 tarragon citrus thc strip - tangerine juice - sip of hawberry tea and a few bites of tiger vegetable salad from Xi'an Famous Foods Okonomi - barley tea - squid, irazake (reduced sake with umeboshi), peas, shiso, tangerine oil, chrysanthemum - sashimi: surf clam foot, big eye tuna, fluke cured in kombu with yuzu kosho and soy sauce with bonito flake - surf clam adductor muscle , chickpea, scallop liver - sunchokes, surf clam guts, swordfish bacon, fermented ramp & vinegar - clam lip, scallop, mustard miso, scallion - chawan mushi, rhubarb sauce, arare, seaweed - poached tilefish, ginger, scallion, meyer lemon, pea shoots, dashi - scallop, maitake broth, olive oil, miner's lettuce, horseradish, lemon zest - sip of Yamahai sake - miso roasted Spanish mackerel, puntarelle with sesame and garlic pickled in miso - ushiojiro miso soup, leek - maitake mushroom cooked in clay pot with fish bones, rice, sweet soy cured egg yolk - pickled vegetables - miso fermented tofu - glass of Brooklyn kura namazake - buckwheat chiffon cake, whipped cream - matcha 4/1 - four frozen Thin Mints - one mandarin - pasta with turkey bolognese, shiitake mushrooms, and chilies - one mandarin - matzah ball soup, parsnip, carrot, turkey, dill - lamb, rosemary - shmura matzah - asparagus, dukkah, lemon zest - roasted sweet potatoes - arancita soda - coconut gelato, pineapple, chocolate macaroon 4/2 - Frenchman's delight: (see below) - salad of Belgian endive, Boston lettuce, little gem, broccolini, Calabrian chilies, Italian dressing - fresh mozzarella - epi baguette from Maison Kayser - genoa salami - bresaola - cantaloupe - 7 mini sweet cakes from a cart on Canal St Locanda Verde - focaccia - fresh sheep's milk ricotta with grilled bread - squid ink linguine, frutti di mare, soppresata, shishito pepper - malfaldine verde, white veal bolognese, aged parmesan, pink peppercorn 4/3 - Frenchman's delight (see 4/2) - one mentos mint - bite of Royce Sakura fromage chocolate King - Sardinian flatbread - panisse - grilled mackerel with preserved lemon, capers, and parsley - ravioli with spinach, nutmeg, butter, and parmesan - lombatello chargrilled over Rosemary branches, smashed ceci, rainbow chard, marinated chili 4/4 - Frenchman's delight (see 4/2) plus butter and apricot jam - chocolate ice cream cone with chocolate crunch from Mr Softee - three samples of bread from Meyer's Bageri: rugbrød, sesame rye, and sourdough Karczma - ogorkowa - breaded chicken cutlet with mashed potatoes and sauerkraut - one mint - 4 chewable Aspirin (orange-flavored) - pineapple - two pieces of rainbow cake 4/5 - charred chicken, quinoa with preserved lemon & lime leaf, charred green beans with pumpkin seed romesco, radishes & sweet pea leaves from Dig Inn - dashi with mountain yam soba, baby bok choy, hon shimeji mushrooms, roasted shiitakes, & roasted scallions - two pieces of Royce Sakura fromage chocolate 4/6 - spicy basil fried rice with tofu, clear soup with hon shimeji mushrooms & cabbage, veggie spring rolls from Thai Villa - 1 mint thc chocolate Yuji Ramen - ankimo miso ramen with squid - barley tea - 1/2 CoolHaus strawberry snickernoodle ice cream sandwich, 1/2 CoolHaus chocolate cookies and cream ice cream sandwich - lots of Tangerine juice - piece of rainbow cake 4/7 - bite of She Wolf miche bread - 1/2 of "big breakfast" (Belgian waffle with whipped cream, Canadian bacon, sausage, bacon, two over medium eggs, Cholula hot sauce) & an orange juice from Clark's Diner - 1/2 mint thc chocolate - one bite of black pepper off a tree and oxalis from the ground at the Brooklyn Botanic Garden - one slice of white pizza from Best Pizza - roasted potatoes, sunchokes, & shiitake mushrooms with Calabrian chilies and citrus zest - duck breast cured in 5-ish spice basted with white pine butter - salad of blood orange, pea shoots, micro wasabi greens, red veined sorrel, butter lettuce, radicchio, ricotta salata with citrus chili dressing - one piece of Royce Sakura fromage chocolate - one piece of rainbow cake - two frozen thin mints - hojicha tea - grapefruit juice - 1/2 thc mint chocolate 4/8 Four Horsemen - whole wheat baguette, paolo bea olive oil - grilled chicories, lemon, parmigiano reggiano - marinated mushrooms - chicken thigh skewers, oregano, yogurt - mint chocolate chip ice cream - one bite of chocoberry cookie sandwich and a bite of chocolate marshmallow cookie from Ovenly Babu Ji - papadum with cumin-spiced yogurt, chili hot sauce, tamarind chutney, pickled mango, mint chutney, sweet mango sauce - short rib korma, fresh curry leaves, cardamom, coriander, coconut, & cashew curry - tandoori chicken, spiced yogurt, sprout salad 4/9 - one jelly donut, one glazed donut - Frenchman's delight: butter lettuce, Boston lettuce, pea tendrils, micro wasabi greens, Italian dressing, head cheese, She Wolf miche croutons, mozzarella, Calabrian chili - one BelVita cranberry orange breakfast biscuit - leftovers from Babu Ji (see 4/8) - 1/2 thc mint chocolate 4/10 - Frenchman's delight (see 4/9) Contra - non alcoholic cocktail - shrimp, red shiso, beet purée - sourdough bread & butter - black bass & lobster tartare, castelvatrano olive, finger lime, kumquat, nasturtium, Hokkaido uni - potato & spelt crepe, boudin noir, onion, herbs - olive oil poached halibut, spring onion, morels, green peppercorn broth - guinea hen, white asparagus, hazelnut - Winninere cheese (Jasper hill), potato, honey - elderflower, pistachio, vanilla mousse, pickled celery - mango semifreddo, vanilla olive oil - strawberry, lavender ice cream, milk meringue - 1/2 thc mint chocolate - Tangerine juice 4/11 - Frenchman's Delight (see 4/9) Honey's - salad of wild pennycress, fennel, scallion, claytonia, Rupert reserve - butter beans, nettle pesto, breadcrumbs - Chaga chocolate cake 4/12 - Frenchman's delight (see 4/9) - grapefruit juice Barano - pizza with green garlic, ricotta, shaved asparagus, stracciatella, pea greens - beet caramelle, goat cheese, feta, golden beets, nigella seed - fusilli lunghi, lamb shoulder, roasted peppers, preserved lemon, fennel - saffron gigli, Calabrian honey, pecorino, black pepper - grapefruit juice 4/13 - two eggs, cheddar, tomato, avocado, spinach, lemon aioli on baguette from Au Bon Pan - mini pretzels Centurion Lounge at MIA - arroz con pollo, olives, roast peppers, cous cous with cumin, annato chicken - Mexican style corn - heirloom tomatoes - vanilla pudding, whipped cream, graham cracker crumble - blackberry lemonade - pesto pasta - mini pretzels - can of Sierra Mist - stale crackers with processed "gruyere" (aka cheddar / American cheese) spread - salad (aka romaine with red bell peppers) - chocolate caramel brownie - one lemon hard candy 4/14 - chicken chili - lomo saltado - strawberries - scrambled eggs - bacon - queso fresco - peach juice - cantaloupe juice - pineapple - hearts of palm Astrid y Gastón - Santo Morado n/a cocktail: purple corn, grapefruit, Tangerine, pineapple, and mint - sip of pisco sour - sip of Lima passion (passion fruit syrup, orange, cedron, lime) - three sea bass ceviche tasting: 19th century style with sour orange, 20th century with lemon and limo chili, 21th century street food style - arroz con pato: duck leg and breast with coriander rice, egg, salsa criollo and banana - strawberry, basil flower cocktail with some sort of alcohol I can't quite identify but i'm pretty sure it's white wine - blue corn & berry bread, potato cheese aromatic herb roll, cheese croissant, focaccia with rosemary with avocado butter, smoked tomato butter, and plain butter - bite of grouper with mole corn stew, tamarillo, and cilantro tortillas - bite of norteño style sea bass with wheat, peaks, and a cebiche-ski amarillo emulsion - King Kong: pineapple, quince, homemade caramelized milk, lúcuma, coffee and saffron ice cream - bite of 70% chocolate Central: - (with non-alcoholic & alcohol pairings throughout) - Rock Molluscs: sea snail, mussel, sargassum, limpet - Desert Plants: huarango, cactus, sweet potato leaf, loche - Mil Moray: potato, tree tomato, alpaca, muña mint - Thick Stems: olluco, chincho, onion, field mustard - Waters of Nanay: piranhas, cocona, achiote, huampo bark - Forest Cotton: river shrimp, llanten, huito, pacae - High Jungle: macambo, cassava, copoazu, air potato - Marine Soil: sea urchin, pepino melon, razor clam, seaweed - Tree Points: avocado, kiwicha, arracacha, lake algae - Land of Corn: kculli, purple, chulpi, piscorunto - Amazonian Plain: churo, cecina, black chili pepper, bellaco - Coastal Harvest: scallops, yellow chili pepper, milk, tumbo - Sea Coral: octopus, crab, squid, sea lettuce - High Andes Mountains: pork belly, yellow mashwa, kañiwa - Amazonian White: yacon, coconut, wrinkled lemon - Lower Andes: cacao, Chaco clay, cushuro, muña - Medicinals and Plant Dyes: congona, matico, malva, pilipili - (and various samples of the vegetarian equivalent courses) 4/15 - cup of coca tea - samples of salt (in the form of sea salt, salt water and salt in water that was almost ready to harvest), various varieties of dried corn, salted chocolate, and dried banana - frutillada (chicha with strawberry) & chicha Mil - tasting of chocolate: 72% chocolate, cocoa nibs, chocolate that has been ground for 3 days, strawberry chocolate truffle - Preservation: freeze dried potato chuño, corn, wild uchucuta, black maca - smoked lettuce, pampanis drink - Plateau: cabuya nectar, lamb, kanihua grain, white quinoa - Cabuya, tumbo drink - Andean forest: lupinus legume, pork belly, avocado, rocoto pepper - leche de kiwicha, cedron drink - Diversity of Corn: piscoronto, chullpi, white corn, queso fresco - kombucha with cacao nib - Extreme Altitude: duck stew, black quinoa, lake blue-green algae, chicchipa - airampo, konuka drink - Central Andes: potatoes, stems, chaco clay, wild chincha - chirimoya, coca, muña drink - Frozen Cordillera: wild muña, mint, tuber ash cream - maiz, sacha inchi, molle drink - Huatia of Cacao: mashwa coca leaf, cacao, sacha inchi - muña tea - sip of black coffee and cappuccino - one miscellaneous macaron 4/16 - strawberry yogurt with mango, pineapple, and corn flakes - bread - avocado, ham, cheese, scrambled eggs - orange juice - coca tea - chocolate oatmeal raisin cookie that tasted like none of the aforementioned ingredients (more of a mild sawdust cookie) - one Peruvian passionfruit - quinoa with sofrito and aji criolla - Electrolight™ piña flavor - one Tangerine - bacon salad sandwich? (I think that's what it was?) - granola bar of puffed kiwicha, large raisins, and maybe some form corn - three coca leaves - passionfruit ice cream - inca soup: dried potatoes, beef, Lima beans, quinoa - lomo saltado - two slices of salami & pepperoni pizza 4/17 - pineapple, avocado, baguette, queso fresco - one coca candy - scoop of passion fruit gelato, scoop of strawberry gelato, scoop of chocolate gelato - penne with mixed vegetables, garlic, and Parmesan - one bite of grilled chicken with honey lime sauce delivered via the classic "here comes the helicopter" method - vegetarian sandwich: brown bread, olives, carrots, zucchini, and roasted red peppers - half of a chocolate brownie - muña tea - chicken Caesar salad with quail egg & cashews - one bread roll - a few bites of penne with tomato, basil, cream sauce 4/18 - 2 chocolate coffee bon bons Los Toldos - 1/2 Peruvian roast chicken with French fries - avocado with salt and tobacco onions - sample of lucuma ice cream, sample of aguaymanto ice cream - passion fruit mousse Chicha - corn bread, potato bread, rocoto butter - alpaca carpaccio, turnip flowers, cipriani sauce, chips, & Andean pesto - tumbo, passionfruit, Tangerine juice - oven baked lamb foreshank, vegetable huatia, & tubers - strawberry & tumbo: Quillabamba tumbo mousse, kiwicha, arroz con leche foam, strawberry compote, and Manjar blanco ice cream - 2 alfajores (Peruvian cookie) 4/19 - salami - country ham - two mini baguettes - scrambled eggs - queso fresco - marinated trout - pineapple - green & black olives - orange juice - pineapple juice - one croissant - lemonade with muña - rice - fried white river fish (paramo) with orange - fried rice with jerky and banana - salad - papaya - pineapple - flan - one cocoa bean eaten from a fruit picked in the rainforest - cocoa bread & Brazil nut bread - eggplant timbale with sachatomate sauce and citrus from the jungle - farfalle with regional vegetables, curcuma sauce - cold watermelon soup, copoazu, green apple 4/20 - spaghetti with ham, olives, & cheese - vegetable fried rice with pork - fried BBQ chicken with citrus - beans - mashed potatoes - lemon pie - pineapple - one fish eye chili picked and eaten in the rainforest - beet cream soup with green plantains - beef tenderloin with black pepper sauce, potato croquettes, sautéed vegetables - fruit napoleon, cream, chocolate truffles 4/21 - one piece of white bread toast with butter - queso fresco - one slice of ham - pineapple - pineapple juice - roasted potatoes - one tiny croissant - one tiny chocolate croissant - one tiny ciabatta roll - one bite of the soggy equivalent of corn flakes - one Nestlé Sublime™ ice cream bar (I think it was chocolate, coffee, and peanuts?) Maido - passion fruit, Tangerine, spiced soda - tuna tartare, sushi rice cracker, soy, avocado, squash purée - sansei ceviche: silverside fish, scallops, limpets, smoked yellow pepper leche de tigre, avocado, kizanda nori, Peruvian corn - grouper & fried calamari ceviche with red onion & corn - toro, mustard seed, torikara sauce nigiri - scallop, rocoto chimichurri, aji negro sauce - steamed bun, crispy devil fish, tartar sauce - grouper, sudado reduction, vongoles, black crackers, shrimp & crab dumpling - bite of miso black cod - bite of 50 hour short rib - bite of cold hot chocolate (chocolate brownie with hazelnut cream, wild berries, vanilla ice cream, & hot Nutella) - dessert ceviche: lime ice cream, sweet potato paper, Peruvian corn powder, limo pepper macaroons, chirimoya, & Tangerine - one glass genmaicha 4/22 - 1/2 salami and cheese sandwich - one bite of some sort of hot ham and cheese sandwich that tasted like a freezer - one airplane equivalent of a croissant - mixed fruit - one small ham, cheese, and mustard sandwich - one ginger ale - one personal pan supreme pizza from Pizza Hut - one mint thc chocolate - one bag of BBQ potato chips - two mini mint chocolate ice cream sandwiches 4/23 - sample of pecorino gigante Frenchman's delight: - salad of cress, spinach, castelfranco, snap peas - molé salami from Salumi - fresh mozzarella - rainbow carrots - epi baguette with butter Ferris - bread & butter - iberico katsu sandwich - duck leg, ginger scallion paste - octopus, egg custard, squid ink, confit potato, Pedro ximenez - carrot agnolotti, lamb neck, pickled squash - grilled lobster tail, hearts of palm, white curry - chocolate mousse, malted espalette & jasmine meringue - yuzu frozen yogurt, Japanese mountain peaches, olive oil 4/24 - Frenchman's delight (see 4/23) Lilia - radishes, whipped ricotta, olive oil, salt - grilled clams, Calabrian chilies, breadcrumbs - sheep's milk filled agnolotti, saffron, dried tomato, honey - rigatoni diavola, tomato, chilies, oregano, pecorino - cacio e pepe fritters Patisserie Tomoko - bite of sakura flan - chocolate soufflé, berry sauce - pinapple cake, coconut cookie, black sesame caramel cookie with nuts 4/25 - Frenchman's delight (see 4/23) - cup of genmai cha - two slices of Trader Joe's pesto, tomato, broccoli pizza - three frozen thin mints 4/26 - Frenchman's delight (see 4/23) - Evolution strawberry lemonade Kang Ho Dong Baekjeong - marinated short rib - seafood soft tofu stew - various ban chan 4/27 - pork clouds with malabar pepper - Vegan Rob's Brussels sprout puffs - 3 small pieces of pita with za'atar Little Tong Noodle Shop - salted cucumber, bang bang sauce, mint - house pickles - sample of vegetarian mala Dan Dan mixian - jumbo Alaskan king crab mixian, spicy Singaporean laksa broth, tea egg, pea shoots, crispy shallots 4/28 - three frozen Thin Mints Four Horsemen - ramp focaccia, freshly milled rye - pearled farro, pine nuts, asparagus - sugar snap peas, tomme de fayette, radish, bacon - olive oil poached cod, butter beans, salsa verde - vanilla bean panna cotta, roasted strawberries -beet rose soda - 1 thc mint chocolate - at least 7 apple cider donuts (aka dronuts) - lamb & beef kefta flatbread with turmeric labne, herby salad, white cheese from Alimentary Café 4/29 - red machine naked juice - two French fries fried in beef tallow with sauerkraut from Radegast Fu Ran (fka Fu Run) - two cups of tea - green bean sheet jelly with chili oil, peanuts, & cabbage - crispy fried fish filet with cumin and chili Guan Fu - razor clam with green pepper & chili - dry sautéed eggplant with green pepper - white rice - cup of tea - beef rice roll with egg, cilantro, lettuce, corn, and sesame from Joe's Steam Rice Roll Spot Dessert Bar - golden toast: honey butter toast, condensed milk ice cream, strawberries, cookie crumbs, whipped cream - winter yuzu: frozen citrus cream bar, oreo crust, raspberry foam, strawberries - one stick of Wrigley's mint gum (the stick is white; I'm not sure what kind of mint that entails) 4/30 Make Sandwich - 1/2 tri-tip sandwich w salsa verde & Tunisian olive oil on baguette - 1/2 roasted mushroom, miso charred zucchini, piquillo pepper, artichoke, lemon-harissa hummus, alfalfa sprouts on ciabatta Chez Ma Tante - kohlrabi and apple salad - steak tartare with celery & potato chips - stracciatella with English peas & fave beans - kedgeree, curried rice, poached cod, celery salad - half chicken with romesco sauce - maple creme brûlée - chocolate cake 5/1 - grilled teriyaki chicken thigh over white rice, salad with carrot ginger dressing from Glaze Teriyaki - one bottle Boylan's ginger ale Uncle Boons - fried pig ears, whiskey, chili - green curry snails, crispy garlic, herbs - roti - sticky rice - lamb laab, toasted rice, mint, cilantro, pickled onion, cucumber, chilies - Thai blood sausage, kaffir lime & herbs wrapped in banana leaf - charcoal grilled baby octopus, lime, nam prik - boneless beef rib, massaman curry, potato, red onion, peanut, green peppercorn - pea shoots, garlic, Thai bird chilies, salted soy bean - toasted coconut ice cream sundae, peanuts 5/2 Lamazou - 1/3 smoked duck, cornichon, brie, & dijon sandwich - 1/3 manchego & chorizo sandwich - san pelligrino grapefruit soda Miss Lily's - sorrel soda - calamari, spicy escovitch, scotch bonnet mayo - red stripe battered mahi mahi tacos, spicy escovitch - jerk chicken, mango chutney, cucumber escovitch - braised greens - one sweet plantain - coconut rum cake 5/3 - grilled steak, arugula salad with fennel & Parmesan, & mashed potatoes from Tender Greens - San pelligrino blood orange soda - chocolate frozen custard from Shake Shack (in observance of National Chocolate Custard Day) - one red marigold petal - asparagus, arugula, spicy broccoli, dill, basil, feta, za'atar breadcrumbs, lemon, cucumber tahini dressing and a little avocado from Sweetgreen 5/4 - plie au chocolate from Maison Kayser - chicken sausage bahn mi, chicken liver pâté, pickled vegetables, herbs, spicy mayo from Made Nice - one lemon Ricola cough drop Yuji Ramen - sea cucumber, wakame, cucumber, ground ivy, sesame - yuzu ricotta: beet, sugar snap pea, garlic mustard, meyer lemon, ramp oil - clam shiro shoyu: topneck clam, white soy, garlic mustard, mitsuba, yuzu - cup of brown rice sake - bonito sashimi, soy, yuzu kosho - picked radish and knotweed - one scoop of saffron passionfruit ice cream with dried apricot and pistachio from Oddfellows 5/5 - one bite of a fritelle San Giuseppe from Lilia - glass of pomegranate rose kombucha from Pilot - spicy beef jerky from Ling Kee Beef Jerkey (misspelling is theirs, not mine) - chrysanthemum monaka with honey from The Little One - Perrier pink grapefruit sparkling water - soppresata slice from Corner Slice - bowl of gnocchi sorrentina from Trader Joe's 5/6 Four Horsemen - ramp focaccia, freshly milled rye - spring peas & beans, buratta, mustard flowers - grilled bok choi, garlic chili oil, blood orange - slow roasted short rib, gremolata - strawberry semifreddo - spaghetti with asparagus, peas, mint, pecorino, lemon, & Calabrian chili - glass of orange juice 5/7 - glass of strawberry rose lemonade from Noon - sample of cheese from Eataly Frenchman's delight: - salad of radicchio, little gem, arugula, brocollini - mole salami, finocchiona - mozzarella - Calabrian chilies - cantaloupe - epi baguette from Maison Kayser - two Mentos mints Yuji Ramen - barley tea - shiitake tan tan, chili, sesame, onsen egg - clam shiro shoyu ramen (see 5/4) 5/8 - Frenchman's delight (see 5/7) (with monge baguette instead of epi) Faro - bread with cultured butter - lamb tartare, ramps, fennel, labneh - bucatini, chicken confit, alpine cheese, chili - strawberry panna cotta, vanilla cream, oat streusel 5/9 - mighty mango naked juice - Frenchman's delight (see 5/7) Ootoya - shrimp, salmon roe, scallop over sushi rice - Roasted salmon marinated in yuan sauce - vinegared octopus - broccoli rabe - mushroom & wakame clear soup - pickles - chawan mushi - strawberries, milk meringue, shortbread, vanilla soft serve from Made Nice 5/10 Yale Club - scrambled eggs - bacon - home fries - croissant - strawberries - cantaloupe - Frenchman's delight (see 5/7) - 1/2 thc mint chocolate - fried rice with wakame, ramps, edamame, asparagus, peas, yuzu kosho - one thin mint - three ice cream mint mini mouthfuls from Trader Joe's 5/11 - soft shell crab sandwich with kohlrabi slaw, preserved lemon aioli, pickles with kale chips from Tender Greens - 2 mentos mints - buckwheat ice cream monaka, toasted buckwheat groats, chocolate fudge from The Little One - bucatini with peas, asparagus, ramps, Calabrian chili, mint, pecorino, & breadcrumbs - mug of orange juice 5/12 - mug of orange juice Four Horsemen - nettle focaccia - grilled Nantes carrots, orange gremolata, cress - bloomsdale spinach salad, cashews, pickled chilies - chili mafaldine, lamb ragu, oregano, whipped ricotta - cherry pavlova, lemon verbena The Little One - corn ice cream monaka, lime zest, toasted coconut - bite of chrysanthemum ice cream monaka with honey - strawberry kakigōri, Harry's berries strawberry sauce, condensed milk, roasted strawberries, whipped cream - hojicha - 3 nasturtium leaves picked out of my window box - "famous original" pizza (tomato, mozzarella, parmigiano, caciocavallo, oregano, chili) from Roberta's - mug of orange juice 5/13 Otto - cacio e pepe pizza: mozzarella, pecorino, parmigiano, cacio, black pepper - chopped salad - English peas & prosciutto - bread & olive oil - grissini - sample of "au lait" nama chocolate from Royce - one bite of a rice crispy treat - one cup of fresh squeezed orange juice Thelewala - thelewala chicken roll, fried egg, green sauce, red onion - jaal muri, puffed rice, peanut, potato, lime 5/14 Frenchman's Delight - salad of mixed greens, brocollini and purslane - Gorgonzola dolce - cantaloupe - finochionna salami & bresaola - baguette monge from Maison Kayser - one scoop of strawberry ice cream from Van Leeuwen Yuji Ramen - clam shiro shoyu: topneck clam, white soy, yuzu, garlic mustard, pea shoots - barley tea - glass of sake 5/15 - Frenchman's delight (see 5/14) - 5 pieces of honeydew - strawberries from Harry's Berries Tørst - Dorset cheese, fennel pollen crackers, buckwheat honey - stracciatella, green garlic, basil, miche toast - marble potatoes, black garlic vinaigrette, pea tendrils, scallion 5/16 - Frenchman's delight (see 5/14) - Nancy's chopped salad (romaine, kale, salami, Parmesan, dried oregano, hot chickpeas, tomato, cucumber, pickled celery, onion, Italian dressing) from Sweetgreen 5/17 Mighty Quinn's - brisket sandwich with pickled celery, pickled cucumbers, pickled chilies, & vinegar slaw - smoked sausage - sweet corn fritters with honey chili dipping sauce - mug of orange juice - nasturtiums picked from my window box - 3 tagalong cookies 5/18 - plié au chocolat from Maison Kayser - Frenchman's delight (see 5/14) - penne with asparagus & ramp pesto, pecorino, lemon, breadcrumb, & Calabrian chili 5/19 - roasted fish donburi with tsukemono, vegetables, and okaka over seven grain rice from Osakana - 3 tagalong cookies Okozushi - 6 pieces porgy hakozushi with various toppings (blue cheese, umeboshi, preserved strawberry with honey, radish with preserved orange, olive tapenade with dill, rhubarb ) - fish broth - tsukemono - tuna temari with shoyu koji - ricotta temari with shoyu koji - spicy tuna temaki - dogfish temaki - kona-cha green tea with matcha from Fukuoka - 2 frozen tagalong cookies - flourless orange almond cake with creme fraiche from Café Mogador 5/20 - plain bagel with pastrami salmon, pickles, scallion cream cheese from Frankel's - two frozen Thin Mints - one bottle of grapefruit juice - raspberry almond smoothie bowl (raspberry, banana, almond butter, honey, & vanilla almond milk with strawberry, banana, coconut, and granola on top) from Liquiteria 5/21 - chicken burrito bowl with white rice, black beans, corn, cheese, medium salsa, & lettuce from Chipotle - half of a hot dog from Shake Shack - bite of Royce Sakura fromage chocolate - grilled razor clams - grilled scallops with yuzu kosho - grilled asparagus & ramps with grated radish & lemon, & nasturtiums - sorrel salad 5/22 Frenchman's Delight: - Gorgonzola dolce - fino finichionna salami & coppa sweet giorgio - cantaloupe - nectarines - salad of Boston lettuce, cress, & little gem lettuce Yuji Ramen - barley tea - cup of Brooklyn Kura sake - bonito sashimi - yuzu ricotta mazeman - tunakotsu ramen 5/23 - Frenchman's delight (see 5/22) (with epi baguette instead of monge, vegan Caesar dressing instead of standard vinaigrette) Empellón - white asparagus salad, grapefruit, queso fresco - sticky rice tamal with red chile duck - short rib confit, picadillo garnish (almond, olive, grape, chile), corn tortillas - avocado mousse, lime, olive oil, eucalyptus yogurt - pinapple with piloncillo, bee pollen, & chamomile ice cream - tequila barrel ice cream , anejo tequila caramel, meringue 5/24 - Frenchmen's delight (see 5/22) Contra - blackberry & lemon mocktail - potato chip, uni, shallot - lobster crudo, green asparagus, walnut - spinach, sorrel, pancetta, sorrento lemon - halibut, pickled white asparagus, green almond - beef, rhubarb, squid ink, black sesame, turnip - Winnimere cheese, Rosemary, potato, honey - blackberry, bitter almond - lavender ice cream, strawberry - passion fruit semifreddo, vanilla, olive oil 5/25 - Frenchman's delight (see 5/22) Four Horsemen - bread with butter and Cantabrian anchovies - chicken wings, plum sauce, togarashi - amberjack crudo, scallion, fermented pepper - yellowfin tuna crudo, tonnato, smoked dulse, yuzu kosho - burrata toast, 'nduja, black maitake mushrooms - little gem salad, green goddess dressing, radishes, fried croutons - spaghetti, meyer lemon, parsley, bottarga, breadcrumb - 3 mugs of persimmon leaf tea - 1/2 thc mint chocolate - 1 frozen thin mint 5/26 Norman - Puffed millet granola with yogurt & rhubarb - Smoked salmon smørrebrød, pickled beets, dill Momofuku Ko Bar - apple cider: apple cider, yuzu, apple - scallop crudo, pineapple, shiso - pickle sandwich, potato roll - cold fried chicken (fried 4 times), pickles - dry aged beef strip loin - rice, nori, smoked duck - asparagus & anchovy - Japanese cheesecake (with meyer lemon & deeply caramelized onion purée), maple syrup - Alfonso mango, sea salt, olive oil - cherry blossom ice cream, fermented cranberry, broken rice The Little One - buckwheat ice cream monaka, toasted groats, chocolate fudge - corn ice cream monaka, toasted coconut, lime zest 5/27 Four Horsemen - spelt & olive ciabatta, paolo bea olive oil - spring lettuces, hazelnuts, gran pepe, sherry vinaigrette - Spanish tortilla, aioli - baked skate wing, Tokyo turnips, espelette butter - flan de queso - persimmon leaf tea Café Mogador - hummus plate, chickpeas, pita, hot sauce, Israeli salad - halibut tagine, spicy tomato, saffron & cilantro sauce, potato, carrot, red pepper, herbed cous cous - chicken tagine, preserved lemon & olive, cous cous 5/28 Norman - farro porridge with wild mushrooms - grilled cheese with havarti & apple - blueberry shrub Mani in pasta - fennel salad, baby arugula, celery, pomegranate, endive, lemon dressing - Regina pizza - one scoop rhubarb ice cream and one scoop strawberry sorbet from Il Labritorio Del Gelato 5/29 - sample of Apple, orange, spinach & Apple, orange, banana smoothies from The Economist magazine cart Frenchman's Delight - salad of frisée, arugula, Boston lettuce, lemon, olive oil, Parmesan - mole salami from Salumi - kumquats & strawberries - baguette monge - fresh mozzarella - 18 month aged raw milk Parmesan - Calabrian chilies - one Cepacol extra strength cherry throat lozenge The Musket Room - Prince Edward Island blue mussel, dashi - spring flower tart - pork rillette, huckleberry, sage shortbread - sourdough roll, chive butter - Spanish mackerel, farmstead buttermilk, dill, cucumber - cheddar brioche - quail, blackberry, bread sauce, roasted onion - Colorado lamb, peas, heirloom grains - white chocolate & passionfruit tea bon bon - raspberry, pomegranate, olive oil - passionfruit pavlova, passionfruit curd, whipped cream, strawberries - one cepacol extra strength cherry throat lozenge - another cepacol extra strength cherry throat lozenge 5/30 - one cepacol extra strength cherry throat lozenge - Frenchman's delight (see 5/29) - one cepacol extra strength cherry throat lozenge - another cepacol extra strength cherry throat lozenge Honey's - hiyashi chuka mazeman: chilled noodles, wild bamboo, cucumber, radish, lettuce, chive blossoms, asparagus - shoyu ramen: mushrooms, scallion, broccoli - one slice of Brooklyn Blackout chocolate cake from Bake Shop 5/31 - Frenchman's delight (see 5/29) - one Cepacol extra strength cherry throat lozenge Okozushi - 6 pieces bluefish hakozushi with various toppings (olive & dill, blue cheese & wasabi, yuzu kosho & cucumber, umeboshi basil & rhubarb, peach & shiso, salted orange & ginger) - ricotta, wasabi, & olive oil temari sushi - tuna & shoyu koji temari sushi - clam & cucumber temaki - spicy tuna temaki - fish broth - konacha green tea 6/1 - Frenchman's delight (see 5/29) - one Cepacol extra strength cherry throat lozenge - one slice of white pizza with caramelized onions & sesame from Best Pizza - two tacos with corn, squash, guacamole, queso fresco, & radish - pineapple & mango - Pilot peach lavender kombucha 6/2 - Roberts's Famous Original pizza - 2 frozen thin mints - 9.4 Korean fried chicken wings (half soy, half spicy; part of a set of 10 that was unfinished) from Garlic to the Chicken - 12 frozen trefoil cookies 6/3 Four Horsemen - cornmeal flatbread, sesame seeds, garlic oil - kohlrabi, lime, cucumber, jalapeño, flowering cilantro - bintje potatoes, queso fundido, chives - grilled kurabuta pork collar, tropea onions - banana bread, dulce de leche, almonds Dianobu - 5 pieces tuna nigiri with yuzu kosho - one cooked eel onigiri - one umeboshi onigiri 6/4 Frenchman's delight - salad of frisé, Boston lettuce, arugula, 18 mo raw milk Parmesan - peacharines - cantaloupe - fino finicchiona - breasola - fresh mozzarella - Calabrian chilies - Epi baguette from Maison Kayser Olmsted - snap pea sushi, fluke, lemon - fried fiddlehead fern pickles - asparagus som tum, Thai basil, crispy shallot - beef tartare Polonaise, broccoli, hard boiled egg, sauce Bearnaise - carrot crepe, sunflower, littleneck clam - grilled scallops, celeriac, honeycrisp apple, spicy peanuts, xo sauce - grilled duck breast & sausage, ramps, truffles, sour cherry jus - s'mores, runner & stone graham crackers, hershey's chocolate (the single worst dessert I've ever had in a restaurant) - sour grapefruit gummy 6/5 - chicken souvlaki, pita, habanero tzatziki, Aegean slaw from GRK - plie au chocolat from Maison Kayser Samurai Mama - hamachi toro roll - pork gyoza - chilled ume oroshi udon 6/6 - Frenchman's delight (see 6/4) - sample of chocolate halvah from Seed + Mill - Misfit S.C.R.E.A.M. Juice (strawberry, pear, lemon, ginger) - 3 pickle pieces - 2 French fries - beef noodle soup from Vanessa's Dumplings - sample of passion fruit smoothie from Vanessa's Dumplings - four frozen trefoils 6/7 - Frenchman's delight (see 6/4) - one chocolate crunchy crunch cone from Mister Softee (in observance of National Chocolate Ice Cream Day) - one scoop saffron passionfruit ice cream with dried apricots & pistachios from Oddfellows - sample of banana pudding ice cream from Oddfellows - cochinita pibil, blue corn tortillas, salsa verde from Molé 6/8 - Frenchman's delight (see 6/4) - 1/2 mint thc chocolate - 3 chocolate strawberry Pocky™ Yuji Ramen - striped bass sashimi - shoyu ramen with blue fish - one sip of apple cider vinegar, blackstrap molasses, pink lemonade, & prosecco - one piece of Orbit™ winter mint gum 6/9 - yogurt with puffed millet & rhubarb from Norman Honeys - sip of apple mead - Yesfolk jasmine kombucha - one "No Reservations" skewer: lion's mane & oyster mushrooms, SheWolf miche bread, scallion, sumac - Parts Unknown: noodles, funky rhubarb, hemp cream, nigella, brackenfern, borage, black locust blossom - The Layover: hakurei turnips, radishes, sugar snap peas, cucumber, flame snow pea, za'atar leaf, hazelnuts - sweet birch custard, strawberry chia goo - one piece burnt hallumi - pita with tzatziki & taramosalata - pork souvlaki skewer - one piece grilled but not burnt hallumi with another piece of pita 6/10 Four Horsemen - rye & spelt focaccia, flowering thyme, smoked pork fat, sea salt - melon & prosciutto, lime, Calabrian chili, red shiso - marinated chard, whipped ricotta, pine nuts - cavatelli, short rib ragu, English peas, mint - rice pudding, poached peaches, brown sugar crumble - one spicy 1/2 sour pickle & 1/2 spicy full sour pickle from The Pickle Guys - spicy beef jerky from Li King Beef Jerky The Little One - pineapple dorayaki: caramelized pineapple, yogurt cream, shortbread crumble - rhubarb rose sorbet with mini strawberry meringues - one bottle pink grapefruit Sparkling Ice™ Little Tong Noodle Shop - spring ceviche: green & white asparagus, shrimp, wood ear mushrooms - cold crab-o-cado: lump crab, citrus soy glazed avocado, pumpkin seeds, spiced green curry, celtuce, market herbs - grandma chicken mixian: chicken broth, chicken confit, black sesame garlic oil, tea egg, pickles, flowers, fermented chili - one pot of Dragon Well green tea from Cha-An Tea House 6/11 Frenchman's Delight - gaeta olives - molé salami from Salumi - Gorgonzola dolce - salad of Belgian endive, frissé, arugula, lemon, olive oil, and 18 mo aged raw milk Parmesan - kiwi - galia melon - baguette from Maison Kayser (epi for 2 days, monge for 2 days) - 2 Mentos™ mints - one scoop maple gelato one scoop strawberry jam sorbet from Superiority Burger Honey's - prosciutto & melon, flowering greens, lovage pesto - pickled fruit & white anchovies: strawberries, plums, celery, spring onion, fresh herbs, white anchovies - sunshine spaghetti: garlic, Calabrian chili, lemon peel, fresh herbs, spruce powder, sage flowers, cured egg yolk - whole wheat lavender focaccia - angel food cake with marinated berries & wheat grass whipped cream 6/12 - Frenchman's delight (see 6/11) Torishin - tsukemono: pickled cucumber & daikon - cold fried chicken wing, vinegar, edamame, yellow bell pepper, chili thread - grated daikon with soy - chicken breast, shiso, umeboshi skewer - tsukune (chicken meatball) skewer - shishito pepper skewer - chicken wing skewer - zucchini skewer with mentaiko (spicy cod roe) - pork belly skewer with red miso & lemon - beefsteak tomato, sweet onion, shiso, dashi - chicken diaphragm skewer - chicken inner thigh skewer - chicken oyster skewer - chicken knee bone skewer - chicken main artery skewer - chicken belly skin skewer - oyako don - cup of chicken broth - strawberry sorbet - bite of hojicha creme brûlée 6/13 - 1/2 asiago roll from Maison Kayser - Frenchman's delight (see 6/11) - teriyaki grilled chicken thigh over white rice, salad with carrot ginger dressing from Glaze - macerated strawberries with trefoils 6/14 - one bottle Mighty Mango Naked juice - 2 chocolate chip cookies, one oatmeal raisin cookie, one molasses cookie - 3 pieces salmon avocado roll, 3 pieces salmon maki, 3 pieces salmon nigiri from Itsu - 3 Mentos™ mints - one chip with salsa from Oxido abcv - Alphonso mango, tomato, Serrano, spearmint - heart of palm, passion fruit, basil, avocado - saison battered chicken of the woods mushrooms, sage, chili, honey, lemon - basmati lemon rice, saffron, jungle peanuts, bamboo, peas, asparagus, herbs - guava sorbet & vanilla gelato from Superiority Burger 6/15 - Frenchman's delight (see 6/11) - one sip Tea's Tea™ mango yuzu green tea - washed Hollander cheese (sheepsmilk) - selles sur cher cheese - She Wolf miche bread - pork pate - one piece of prosciutto - grilled dry aged NY strip steak with Thai vinaigrette (fish sauce, lime, chili garlic sauce, shallot, thai bird chili, ginger, mint, toasted rice powder), pickled strawberries, charred cabbage, radish, cilantro - macerated strawberries (and a few raspberries) with Jeni's brambleberry crisp ice cream 6/16 - one small hunk of cranberry walnut loaf from Whole Foods - a few sips of a spoiled tangerine juice - one bottle not spoiled blood orange juice - one honey dip donut from Peter Pan - one fried chicken leg, one fried chicken thigh, and fries at Blue Ribbon Fried Chicken Wildair - bread & olive oil - topneck clams, XO, almond broth - little gem lettuce, pistachio, chili, herbs - mussel, endive, smoked egg yolk, olive - crispy grain salad, asparagus, tarragon - chocolate hazelnut tart - vanilla panna cotta, strawberry granita, milk crumble 6/17 Four Horsemen - spelt ciabatta with schmaltz - chicken liver mousse - frisée salad, shallot vinaigrette, bacon lardons, poached egg - bloomsdale spinach, roasted garlic, black pepper - roasted sasso chicken - crème brûlée tart, rhubarb The Little One - chrysanthemum ice cream monaka with honey - cashew ice cream monaka with olive oil and sea salt Rahi - dahi chilli paneer: paneer, 5 chilli blend, guava compote - eggplant bharta: charcoal smoke, onion, cumin, coriander - smoked salmon chaat: Russ & Daughters lox, sunchokes, date chutney, vermicelli - banana leaf chicken: Kerala coconut curry, basmati rice - dabba gosht: bohri lamb curry, ginger, cumin, clove smoke - herbaceous dhokla: chickpea flour, herbs, radish, yogurt kadhi - dal - butter naan - basmati rice - a sample of Thai chili chocolate gelato, one scoop mango gelato, & one scoop pink peppercorn gelato from il laboratorio del gelato 6/18 - chicken drunken noodle, vegetable dumplings, & salad from ChaamLex - 1/2 thc mint chocolate Café Mogador - 1 grilled chicken kebab, 1 grilled vegetable kebab - a whole lotta basmati rice - 1 piece of pita - some hummus - you know I had that Greek salad too (with feta) - 3 frozen trefoils with macerated strawberries 6/19 - Marvé watermelon juice Frenchman's Delight - salad of grilled little gem lettuce, frisée, Boston lettuce, broccolini, radish, 18 mo raw milk Parmesan and honey, lime, olive oil, roasted garlic dressing - bresaola - peach - strawberries - selles sur cher cheese - balsamic belevitano cheese - pork liver pate - monge baguette from Maison Kayser Yuji Ramen - spicy tuna mazemen: tuna confit, sesame oil, spigarello, chili - shoyu ramen, roasted bluefish, broccoli rabe - sunomono: sea cucumber, cucumber, wakame - 2 frozen trefoils with macerated strawberries 6/20 - Frenchman's Dwight (see 6/19) - 1/2 avocado - salad of arugula, mint, basil, buckwheat baguette croutons, Parmesan, radishes, strawberries, snap peas, lemon, olive oil - tomatoes, peaches, basil, olive oil, sea salt 6/21 - one orange starburst - Frenchman's Delight (see 6/19) - one orange starburst - salad of arugula, snap peas, mint, basil, radishes, buckwheat croutons, strawberries, Parmesan, lemon, olive oil - 1/2 chocolate strawberry kit-Kat 6/22 - grilled chicken bowl with white rice, black beans, corn, medium salsa, cheese, lettuce, & tortilla from Chipotle Honey's - 1/3 Hell Chicken with shmaltz rice, chopped garden vegetables, & spicy spring onions - chopped liver & anchovies with turnip & dandelion greens - 4 mulberries & many strawberries - 2 sugar snap peas 6/23 Four Horsemen - spelt fougasse, sesame, paolo bea olive oil - castelfranco, fennel, basil, cantabrian anchovy - long-cooked romano beans, smoked tomato - striped bass en papillote, Socrates cucumbers, yogurt - tristar strawberry parfait - 2 mini mint ice cream mouthfuls from Trader Joe's - buttered popcorn from Williamsburg Cinemas - leftover salad from 6/21 - leftover Hell Chicken from 6/22 - 4 sugar snap peas 6/24 - one mighty mango naked juice - one grandma slice from Best Pizza Tacombi - one yellowfin tuna tostada - one al pastor taco - chips and guacamole - pinapple, ginger, mint juice - choripan (Portuguese chorizo, chimichurri, & potato sticks on baguette) from Beco - two mini mint ice cream sandwiches from Trader Joe's 6/25 Frenchman's Delight - salad of frisée, arugula, radicchio, lemon, olive oil, and Parmesan - 1/2 peach & raspberries - finocchiona & Rosemary salami from Salumi - mozzarella - Calabrian chilies - epi baguette from Maison Kayser - one cup of genmai-cha from Sei Tomoko Oh Taisho - miso soup - 2 chicken skin skewers - 2 squid leg skewers - one chicken wing skewer - rice with soy and togarashi - potato salad - spaghetti with ketchup - salad - pickled daikon - green tea parfait (matcha ice cream, matcha whipped cream, matcha jelly, chestnut, mochi, red bean) & a bite of hojicha ice cream from Cha-An Teahouse 6/26 - two of Marc's spicy peanuts - Frenchman's Delight (see 6/25) Wildair - guacamole, salsas (one was sunflower seed based, the other was a real sesame fest), blue corn tostada - octopus ceviche, pasilla mixe - lamb belly taco, pineapple, green mango - fried chicken taco, papaya, cashew mole - pork jowl taco, fluke, black beans - sweet corn ice cream, strawberries 6/27 - Frenchman's Delight (see 6/25) - salad of sugar snap peas, radishes, cilantro, basil, strawberries, arugula, SheWolf miche croutons, lime, olive oil 6/28 - Frenchman's Delight (see 6/25) Contra - shrimp, red shiso, fermented kohlrabi - bread with butter - lobster, green asparagus, walnut, lemon verbena oil - spinach, pancetta, sorrento lemon, smoked butter - halibut, cucumber, hyssop, chamomile - guinea hen, potato, agretti - blackberry, bitter almond, vanilla olive oil - burnt vanilla, raspberry, caramel - samples of wine pairing throughout Wildair - glass of pet'nat (Les capriades, Pépin la Bulle, Methode Ancestrale, 2013 magnum) - samples of two other wines - fluke, pineapple, turnip, 'nduja, pine nut - beef tartare, smoked cheddar, horseradish, Brazil nuts - little gem lettuce, pistachio, herbs - crispy grain salad, asparagus, tarragon - chocolate hazelnut tart 6/29 - one bottle Mighty Mango Naked juice Atla - sips of txakolina, mauzac, & Fledermaus (white wines) - rhubarb, strawberry, peppercorn agua fresca Momofuku Ko - sips of one red and one white wine - scallop crudo, pineapple, shiso - pickle sandwich - cold fried chicken wing - 45-day dry aged strip loin - pork rib tips - rice, nori, smoked duck - Japanese cheesecake, maple syrup - cherry blossom ice cream, fermented cranberry, broken rice - watermelon lemonade from Bar Goto - one glass grapefruit juice Four Horsemen - beef tartare, seeds, buttermilk, sesame cracker - fluke, English peas, trout roe, herb juice - roasted pork sausage, grilled broccolini, scallion vinaigrette - sesame semifreddo, bittersweet chocolate 6/30 - bites of kanelsnurre & frøsnapper pastries from Norman - spicy beef tendon skewer from a cart on Main St in Flushing Fu Ran - green bean sheet jelly in red oil, peanuts, cabbage - triple delight vegetable - crispy sliced fish with cumin & chili - white rice Guan Fu - Chinese kimchi - chongqing fried chicken - razor clam with green pepper in home sauce - green tea - one stick Wrigley's™ gum (it's the white mint one, but I don't remember which flavor that's considered) - one Portuguese egg custard tart and two bites of sponge cake from New Flushing Bakery - 1/2 of a weed caramel - 3 sips of a rum punch - 2 sips of Campari, countreau, gin, & lemon juice (shaken) - 1/4 orange TGIFriday's - one French fry - Friday's™ big ribs (pork ribs) - Cajun shrimp & chicken pasta 7/1 Four Horsemen - sparkling yuzu soda - blue corn ciabatta - summer squash, basil, lemon, nasturtium - razor clams, kohlrabi, Thai chili, cucumber - pork pozole, radish, hominy, cabbage, cilantro, lime - 3 servings of horchata ice cream with almond & peaches Hemlock - sweet potato bread with burnt leaf butter - Tokyo turnips with lavender - fluke crudo, cucumber, chamomile - razor clams, roasted garlic, dandelion - bone in skate wing, cumin, mint - duck breast, fennel, basil - one scoop labne tahini gelato & one scoop cherry verbena sorbet from Superiority Burger 7/2 - most of a grilled pork chop bahn mi & one shrimp summer roll from Luu's Baguette - 2 Mentos™ mints Una Pizza Napoletana - carne cruda, pistachio, castelvetrano olives - filetti pizza: fresh tomato, buffalo mozzarella, basil - pistachio gelato & malted milk gelato - strawberry panna cotta - tiramisu - 1/4 of a grapefruit sparkling ice - 1 nasturtium from my window box 7/3 - caprese sandwich (mozzarella, roasted tomato, & basil on a baguette) from Eataly Atomix - seaweed chip, potato chip, perilla leaf chip - cabbage chip, dungeness crab, mayo - guk: burdock, eomuk, baby corn, maesil - hoe: sea bream, uni, chungjang - twigim: langoustine, nasturtium, chopi, anise hyssop - sukchae: golden osetra caviar, artichoke, fresh curd, pine nut - pyogo, whelk, ma - jeon: golden eye snapper, ginjang, mustard sauce - tot & dubu rice - jjim: eggplant, smoked eel, doenjang - poached oyster mul-kimchi - jorim: turbot, ssukgat, mungbean sprouts - moo namul rice - gui: wagyu strip loin, fermented fruit juice, garlic - ipgasim: creme fraiche, strawberry, tteok - husik: nurungji, pine honey, milk - lots of sips of wine from Four Horsemen - sip of Piña Colada from Maison Premiere 7/4 Frankel's - 1/2 sesame bagel with pastrami salmon, pickled cucumbers, scallion cream cheese - 1/2 sesame bagel, smoked sturgeon, tomato, red onion, capers, cream cheese - 2 bites of a carrot - one glass of orange juice - chips and guacamole - bite of soy sauce sausage and pork dumpling sausage - 2 cups of sangria with strawberries, cherries, blackberries, and blueberries Claro - sip of michelada with mezcal - aguachile de sepia, cucumber-melon, charred habanero - 1.5 lengua tacos - pork rib memela, chile de arbol, farm cheese - mole rojo, pork cheek, cherry & dandelion salad - one sip mezcal - a few sips of wine 7/5 Home's Kitchen - hot & sour soup - 1/2 order of fried rice (full order split with Justin) - 1/2 order orange chicken (same) - one fortune cookie - one Coolhaus chocolate cookies and cream ice cream sandwich - gazpacho ramen (shrimp, squid, zucchini, corn, kikurage mushroom, scallion) from Samurai Papa 7/6 - Mediterranean steak salad (grilled tri-tip, heirloom tomatoes, marinated feta, pickled cucumbers, green olives, lemon dressing) from Tender Greens - buttered popcorn Ootoya - 1/2 piece grilled Scottish salmon with saikyo miso - tsukemono, seaweed, & kombu - pumpkin - white rice - 2 bowls pork and vegetable miso soup - grated daikon - 1/2 bara chirashi don (blue fin tuna, shrimp, scallop, amberjack, salmon, egg, ikura, and shiso over sushi rice with pickled ginger and wasabi) - 1 chocolate ice cream cone with crunchy crunch topping from New York Ice Cream truck 7/7 Café Habana - one glass of orange juice - chicken chilaquiles with black beans - 2 bites of elote The Little One - buckwheat ice cream monaka, toasted groats, chocolate fudge - bite of cucumber rose sorbet with meringue - bite of chrysanthemum ice cream monaka with honey - one slice veggie pizza (radish, potato, kale, corn, zucchini, cheese, asparagus) from Best Pizza - mint chocolate and Oreo cookies and cream Dippin' Dots - 9 or 10 frozen trefoils - the remainder of an old bottle of grapefruit juice 7/8 Four Horsemen - spelt focaccia, zucchini flowers, paolo bea olive oil - green tomato salad, buttermilk, dill, crispy garlic - padrón peppers, whipped ricotta, tomato vinegar, fennel pollen - grilled New York strip steak, spring onions, basil pesto - chocolate cherry ice cream - 2 Zapp's voodoo chips - one slice cheese pizza & one slice white pizza from Best Pizza 7/9 - samples of Calabrian olive oil and bread from Eataly - sample of cinnamon raisin brioche from Maison Kayser Frenchman's Delight - genoa salami - Gorgonzola dolce - salad of arugula, frisée, radicchio, Parmesan, lemon, and olive oil - castelvetrano olives - 1/2 peach - apricot or plum (alternating days) - Monge or epi baguette from Maison Kayser (alternating days) Chefs Club: Maison x Roberta's - marinated maguro, cacao vinegar, kohlrabi - mushroom pizza: fermented mushrooms, shallots, Parmesan - bucatini alla carbonara: pecorino, black pepper, guanciale - mangalista pork collar, soy sauce, green sauce, cherry - Oreo cookies and cream Dippin' Dots 7/10 Frenchman's Delight (see 7/9) Contra - raw shrimp, red shiso, kohlrabi - bread & butter - scallop crudo, lemon cucumber, hyssop - summer squash, uni, nasturtium, onion - pollock, peas, shishito - guinea hen, potato, agretti - blackberry, bitter almond - cherry kernel ice cream, caramel, cherries - passion fruit semifreddo, vanilla olive oil 7/11 - Frenchman's Delight (see 7/9) - Mexican corn elote bowl (roasted corn & peppers, tomatoes, shredded cabbage, cilantro, goat cheese, spicy sunflower seeds, quinoa, arugula, cilantro jalapeño lime vinaigrette) from Sweetgreen (and a bite of the salami pickled vegetable salad) - 1/2 Oreo cookies & cream & 1/2 mint chocolate Dippin' Dots - 1/2 watermelon basil THC strip (NOTE: I think I've been eating the watermelon basil flavor all along and thinking it was the tarragon citrus) - 1 small peach - 1 mini mint ice cream mouthful from Trader Joe's 7/12 - Frenchman's Delight (see 7/9) - 1/2 Oreo cookies and cream and 1/2 mint chocolate Dippin' Dots - sardine toast, radish, lemon from Lefthand Path - turkey, Swiss, lettuce, pickle, and mustard on a roll from the bodega next door 7/13 - salt & pepper grilled chicken, mashed potatoes, & Caesar salad from Tender Greens Yuji Ramen - barley tea - potage: sake kasu, potato, leek - sunomono: sea cucumber, cucumber, wakame, sesame - eggplant escabeche, basil - 1/2 clam shiro shoyu ramen: topneck clam & fennel broth, garlic scapes, yuzu - 1/2 spicy tuna mazemen: tuna confit, sesame oil, chili thread, togarashi, onsen egg - one cup banana split Dippin' Dots - one scoop strawberry sour cream streusel ice cream from Morgenstern's 7/14 Four Horsemen - spelt focaccia, zucchini flowers, paolo bea olive oil - beefsteak tomato, stracciatella, breadcrumbs, bronze fennel - red norland potatoes, tarragon aioli, boquerones, celery - grilled head-on shrimp - sour cream cake, blueberries, lemon balm - 1/2 rainbow sherbet MiniMelts™ ice cream (NOT DIPPIN' DOTS) - one package rainbow ice Dippin' Dots (and one spoonful of Cotton Candy flavor) - pasta with meatball ragu, ricotta, lemon, & parmesan - sweet cherries - one bag chocolate Dippin' Dots (and a spoonful of Oreo cookies and cream dippin dots) 7/15 Maison Kayser - baguette with salami, cornichon, and butter - apple, strawberry, basil juice - one scoop corn gelato and one scoop blueberry / blackberry sorbet from Superiority Burger Somtum Der - tum Thai kai kem: papaya salad with salted egg - moo ping Kati sod: grilled coconut milk pork skewers - laab ped: spicy minced duck salad with green vegetables & chilies - sticky rice Cha An Teahouse - pot of chiran sencha - one scoop of hojicha ice cream, one scoop of cherry blossom ice cream 7/16 - one Krispy Kreme glazed donut - ratatouille, goat cheese, pesto sandwich from Whichcraft - 1/2 mini sesame baguette from Breads Bakery Okozushi - 6 pieces bluefish hakozushi (topped with peach cured in black rice vinegar, radish with orange & ginger, olive & dill, cucumber & yuzu kosho, rhubarb & basil, blue cheese & wasabi) - sockeye salmon temari with wasabi - smoked swordfish temari with koji - whitefish salad temaki with scallion - amberjack tartare temaki with cucumber and yuzu kosho - pickles - fish broth - sweet cherries - 2 mini mint ice cream mouthfuls from Trader Joe's - one small peach 7/17 Los Tacos No 1 - one pollo asado quesadilla - one carne asada taco - one adobada taco - one bottle of Squirt (from Mexico) Gohan - roasted eggplant with miso tofu - multigrain rice - miso soup - hijiki with chickpea and carrot - kabocha squash with adzuki bean - one piece orbit mint gum - one glass grapefruit juice 7/18 Tender Greens - salt & pepper chicken sandwich, aioli, roasted red peppers - arugula, fennel, Parmesan, lemon vinaigrette - Nature's Angus uncured hot beef stick - one scoop vegan passion fruit ice cream from Van Leeuwen - falafel sandwich from Oasis - one nasturtium from my window box 7/19 - two peaches - 1/2 chorizo and manchego sandwich & 1/2 smoked duck, brie, and cornichon sandwich from Lamazou - one scoop cardamom gelato and one scoop plum sorbet from Superiority Burger - pasta al pomodoro from Antica Pesa - one glass of grapefruit juice - one peach 7/20 - one peach - grilled chicken thigh, white rice, salad with carrot ginger dressing from Glaze - cheeseburger from Burger Joint (at JFK airport) - 4 IceBreakers cinnamon mints - 1 IceBreakers cinnamon mint - one bowl of pasta with pesto and herb goat cheese 7/21 - toasted raisin bagel with honey almond cream cheese - 2 IceBreakers cinnamon mints - small sample of balsamic berry caramel - cucumber mint soda from Soda Jerks Fresh Soda - Dungeness crab roll, celery, shallot, herbs, lettuce, lemon, cayenne aioli from Meet the Moon Kamonegi - chilled corn soup - king oyster mushroom tempura, umeboshi ponzu, daikon - geoduck ceviche, yuzu gelee, avocado, shiso - duck tsukune with soft egg - corn butter scallop nanban soba: Japanese baby scallop, corn, butter, leek - kamonegi nanban soba: duck breast, tsukune, leek, mitsuba - red shiso plum soda - sip of elderflower grapefruit soda 7/22 Bakery Noveau - 1/2 caprese sandwich - 1/2 roasted lamb sandwich with mint jelly, feta cheese, pickled red onions, tomato, arugula - raspberry flower croissant - 2 icebreakers cinnamon mints - one tiny bottle of strawberry juice - some romenesco cauliflower - cherries - one slice of brownie with chocolate ganache - 1/2 mint thc chocolate - 3 slices of pizza with olives, tomatoes, mushrooms, & feta cheese from Pagliacci Pizza - strawberry pistachio genoise: pistachio genoise, strawberry mousse, strawberry gelee, pistachio madame - raspberries 7/23 Il Corvo - rigatoni alla bolognese - conchiglie, garlic scapes, clams - gigli, sun gold tomatoes, white wine, rosemary - raspberry limeade Sparkling Ice from SeaTac Airport - one scoop boysenberry ice cream & samples of cherry ice cream & lemon verbena ice cream from Kurt Farm Shop - turkey, havarti, artichoke spread, tomato, arugula, & avocado aioli on a baguette on a plane 7/24 - one IceBreakers cinnamon mint Scarpetta - bread: stromboli with salami & smoked mozzarella, focaccia with parmesan, & ciabatta with olive oil, eggplant caponata - polenta with truffled mushrooms - roast chicken with peas, favas, potatoes, and chicken jus - olive oil cake with whipped mascarpone and citrus 7/25 - The Boss (hot capicola, hot soppresata, mozzarella, prosciutto cotto, arugula, tomato, chili oil, banana peppers) from Lorimer Market - 2 IceBreakers cinnamon mints - one small glass of grapefruit juice - 2 frozen thin mints - chicken cous cous with bullion, vegetables, raisins, chickpeas, & caramelized onions from Café Mogador 7/26 Homes Kitchen - hot & sour soup - Szechuan spicy chicken with cucumber - Mapo tofu - white rice - vegetable fried rice - 2 fortune cookies - one package of Smarties (shared with Goldberg) Racines - chilled cherry soup, tomato granita - espelette madeleine, creme fraiche, purple chrysanthemum - phô, peekytoe crab, kaffir lime, English pea - heirloom melons, white corn, buckwheat, white peach vinegar - bread & butter - lobster 'Paris-Brest', yuzu mayo, green apple, squid ink pate a choux - summer lamb, black olive, orange flower water, cranberry beans - chocolate, black caramel, sesame crepe - sip of a chenin blanc and a red wine - candied kalamansi 7/27 - grilled mojo chicken thigh with brown rice, Mexican corn off the cob, and Brussels & blue (Brussels sproutsz, blue cheese, pomegranate seeds, & walnuts) from Fields Good Chicken - one glass grapefruit juice - leftover cous cous from 7/25 Superiority Burger - cava gelato & nectarine basil sorbet - one Superiority Burger - cherry tomatoes, corn, basil, & okra 7/28 Four Horsemen - ciabatta, roasted garlic oil, sumac - radish salad, walnuts, feta, mint, cumin vinaigrette - chickpeas, romano beans, zhoug, delfino cilantro - lamb leg skewers, grilled onions, yogurt, dill - orange-almond cake, cardamom, pistachio cream - a few little tomatoes - 6 frozen thin mints - mole salami from Salumi - one glass of grapefruit juice - lots of chips with salsa and guacamole - one fried cod taco - one carnitas taco 7/29 - a few tomatoes - mole salami from Salumi - one glass of grapefruit juice National Lasagna Day - 1.5 glasses of a pet nat by Les Capriades Method Ancestrale (a red) - the rest of a container of grapefruit juice - "raw" lasagna: tomato salad (with anise hyssop, thyme, lemon basil, Calabrian chilies, olive oil), ricotta with lemon zest & thyme, guanciale, and pane carasau - lasagna bolognese - peso genovese in the style of lasagna with potato disguised as noodle along with green beans - 27-layer "artistic suicide" lasagna: layers of ricotta, Marinara, mozzarella, and bechamel ad naseum - corn, shishito pepper, & tomato lasagna with brie or some other sort of creamy cheese and Japanese Worcestershire sauce - ice cream that couldn't quite pass as lasagna: layers of Haagen Dazs (or is it Dasz?) rocky road, Ben & Jerry's Chunky Monkey™, anise hyssop, lemon basil, and frozen thin mints 7/30 - 2 red starburst, 1 pink starburst Frenchman's Delight - salad of arugula, frisée, raddichio, lemon, and olive oil - genoa salami - Coppa sweet Giorgio - mozzarella - Gorgonzola dolce - peaches - epi or monge baguette from Maison Kayser Nonono - chicken skin skewer - chicken knee cartilage skewer - chicken heart tissue skewer - chicken oyster skewer - chicken skirt meat skewer - chicken neck meat skewer - baby scallop skewer - lime cilantro chicken thigh skewer - saba oni on: marinated egg yolk, smoked mackerel, radish sprouts, and onion sauce sushi roll - grilled squid with lemon butter sauce - grilled corn with tobanjan, miso, and parmesan - shisamo skewer - chicken wing skewer - milk soft serve, caramelized peaches, candied almonds, & whipped cream from Made Nice 7/31 - Frenchman's Delight (see 7/30) - pasta with butter, garlic, olive oil, lemon basil, anise hyssop, thyme, Calabrian chili, and parmesan - leftover parmesan rind - 6 frozen thin mints 8/1 - Frenchman's Delight (see 7/30) - 1 red starburst, 1 orange starburst - grilled steak, brown rice with parsley , marinated Persian cucumbers, peaches with chili lime salt, and tarragon mustard from Dig Inn 8/2 - Frenchman's Delight (see 7/30) - 3 pieces of shishito, corn, tomato, and Camembert lasagna - one piece of raw spaghetti - multiple leaves of anise hyssop - 6 (maybe 7) frozen thin mints 8/3 - grilled chicken, roasted vegetables (corn, green beans, summer squash with pesto), & arugula, fennel, Parmesan salad from Tender Greens - uncured hot beef stick from Nature's Angus - one peach Estela - burrata, salsa verde, charred bread - summer squash with miso and pine nuts - endive, walnuts, anchovy, and ubriaco rosso - fried arroz negro with squid and romesco - ricotta dumplings with mushroom and pecorino sardo - monkfish, salt-baked cabbage, and capers -milk ice cream with cherries and halvah - chocolate cake with whipped cream 8/4 - rigatoni with sungold tomatoes, garlic, thyme, lemon basil, anise hyssop, Calabrian chili, butter, and olive oil Oh Taisho! - 2 chicken skin skewers - 1 squid leg skewer - 1 shishito skewer - 1 chicken wing skewer - white rice - potato salad - green salad - pickled daikon - miso soup - one scoop nectarine sorbet and one scoop poppy gelato from Superiority Burger 8/5 Four Horsemen - rye focaccia with roasted garlic oil - yellow romano beans, toasted pine nuts, anchovy - mozzarella, marinated peppers & onions, basil - lumache, sweet corn, calabrian chili, whipped ricotta - pistachio ice cream - one bottle of grapefruit juice from Maison Kayser Somtum Der - tum thai kai kem: green papaya salad with salted egg - tum pla too & kao mun: Thai mackerel in papaya salad with coconut rice - nue dad dieo: deep-fried sun-dried beef - sa poak kai tod der: fried chicken thigh - ping kati sod: grilled coconut milk marinated beef skewer - larb ped: duck larb with green vegetables and chilies - kuay tieo pad see eiw talay: fried flat noodles with shrimp and calamari - pad Thai min poo: pad Thai with crabmeat and crab paste - 1.5 slices of mocha and vanilla ice cream cake with chocolate chunks and cookie from Chinatown Ice Cream Factory 8/6 - one chocolate croissant from Pret A Manger Frenchman's Delight - salad of arugula, frisée, radicchio, basil, parmesan, lemon, and olive oil - Rosemary salami from Salumi - La Quercia spicy prosciutto - mozzarella, tomato, basil - 1/2 peach - epi or monge baguette from Maison Kayser - one IceBreakers cinnamon mint Yuji Ramen - whelk tsukudani: soy-braised whelk - seaweed-cured fluke with yuzu kosho and soy - clam shiro shoyu: topneck clam, corn, fennel broth with garlic scapes & sweet corn - one peach 8/7 - Frenchman's Delight (see 8/6) - one IceBreakers cinnamon mint - 1/2 thc mint chocolate Outback Steakhouse - bone-in natural cut ribeye - bloomin' onion with smuggled in okonomiyaki fixings (kewpie mayo, okonomi sauce, nori flakes, and bonito flakes) - lobster tail - Gold Coast coconut shrimp - green salad - Mac n' cheese - grilled shrimp on the Barbie with garlic herb butter - chocolate thunder from down under: pecan brownie, vanilla ice cream, whipped cream, chocolate sauce, and chocolate shavings - salted caramel cookie skillet: salted caramel cookie, white chocolate, almond toffee, pretzels, and vanilla ice cream 8/8 - Frenchman's Delight (see 8/6) - one IceBreakers cinnamon mint - spaghetti with sun gold tomatoes, Calabrian chilies, anise hyssop, thyme, lemon basil, garlic, olive oil, and butter - one nasturtium flower 8/9 - one peach - Frenchman's Delight (see 8/6) Bombay Kitchen - potato and pea samosas - chicken tikka masala - basmati rice - naan 8/10 - peanut butter and dark chocolate Kind bar - mighty mango Naked juice - Nature's Angus uncured hot beef stick Momofuku Ko - grilled octopus, blueberry tare - pickle sandwich - cold fried chicken with pickled - grilled duck - animal sausage - rice, smoked duck, nori - spicy pickled vegetables - Japanese cheesecake, maple syrup - strawberry, jasmine rice, banana pepper - one peach - peaches with Van Leeuwen vanilla ice cream, anise hyssop, rose salt, and olive oil - 2 cups of persimmon leaf tea - some pieces of boiled peaches - Van Leeuwen vanilla ice cream with sansho pepper & olive oil 8/11 Four Horsemen - sticky rice wrapped in fuki leaves - beef tendon, melon, seasoning peppers - fried fish salad, summer beans, grilled okra, strawberries, banana peppers - cabbage, raddichio, & perilla leaves - chili oil, fermented blueberry and anchovy salsa - beet cake, sour cream, husk cherries - 2 nasturtium flowers - cherry tomatoes Honey's - sip of RTR mead - popcorn - piece of orange segment - Yesfolk jasmine kombucha Bunker - grilled lemongrass short ribs, peanuts, crab spring roll, rice vermicelli - one bite of beef jerky papaya salad 8/12 Okonomi - roasted bluefish with saikyo miso - 7 grain rice with onsen egg - clam lip sashimi with yuzu kosho and soy with egg yolk - soy marinated tuna sashimi - tsukemono - zuchinni & eggplant with blueberry miso - green bean with mustard miso - grilled shishito and tomato with sake kasu - tamagoyaki - roasted eggplant, squash and dashi - one Nature's Angus spicy beef stick - kielbasa, pretzel bun, German mustard, sauerkraut from Radegast - one scoop "hot Brooklyn summer" (sweet corn with mulberry jam & honey) ice cream and one scoop of strawberry ice cream from Van Leeuwen 8/13 Frenchman's Delight - monge or epi baguette from Maison Kayser - culatello - salad of spinach, arugula, frisée, lemon, olive oil, and red cow parmesan - chorizo seca from Charlito's Cocina - black pepper salami from Elevation Charcuterie - Gorgonzola dolce - peaches, watermelon, and cantaloupe Yuji Ramen - cup of Brooklyn Kura sake - cup of barley tea - sunomono: sea cucumber, cucumber, wakame - kampachi (amberjack) sashimi, soy, yuzu kosho - tunakotsu ramen: tuna paitan broth, yuzu kosho, tuna belly chashu, leek - one mini mint ice cream mouthful from Trader Joe's 8/14 - Frenchman's Delight (see 8/13) Osakana - mixed sashimi with soy sauce and yuzu kosho - spicy tuna confit, seven grain rice, cabbage - 1/2 thc mint chocolate - mixed bowl of jalapeño potato chips, Maui onion potato chips, and dill pickle potato chips - 1/2 Andes mint bar 8/15 - Frenchman's Delight (see 8/13) - 2 nasturtium flowers - 2 pieces of dark chocolate Dig Inn - brown rice with parsley - charred chicken thigh - cauliflower with onion ash and pickled chilies - arugula salad with husk cherries & parmesan Four Horsemen - pine nut tart, creme fraiche - sesame semifreddo with dark chocolate 8/16 - Frenchman's Delight (see 8/13; though I didn't have the salad since I was still full from the previous evening's desserts) Fat Rice at Chef's Club - bacalhau spread & bread, olives, chili, mint - arroz de tomate: Carolina gold rice, heirloom tomato, refogado, cilantro, kale, fried garlic - chili prawns, vinho verde butter sauce - cavala recheado: masala stuffed whole mackerel, green tomato, coconut, cilantro - po kok gai: chicken thighs, chouriço, potato, tomato, hen egg, coconut curry, sao jorge, black olive - beef ambilla: shoulder roast in tamarind and fresh herb curry, kara pok, eggplant, long beans, rambutan - coconut rice, fried shallot, sesame - papo seco (Portuguese bread) - watermelon cendol: watermelon sorbet, summer corn, adzuki beans, pandan jellies, coconut 8/17 - Frenchman's Delight (see 8/13; added a mango peach) - pasta with summer squash and garlic - vanilla ice cream with olive oil & raspberries 8/18 - grilled marinated summer squash & pickled cucumbers & mint over lemon ricotta - peaches with basil and olive oil - salad of cherry tomatoes, corn, purslane, garlic, basil, mint, Persian cucumbers, lemon, and olive oil - blistered shishitos - one scoop of vegan peach cobbler ice cream in a cone from Van Leeuwen - a few pieces of SheWolf miche bread - 2 pieces of SheWolf miche toast with grilled marinated summer squash, pickled cucumbers, and lemon ricotta 8/19 - 2 pieces of SheWolf miche toast with lemon ricotta and nasturtium (leaves and flowers) - one peach - one piece of cold SheWolf miche toast - a few raspberries with a very small amount of passionfruit curd Four Horsemen - chicken liver mousse, fennel pollen crackers - yellowfin tuna, tonnato, yuzu kosho, smoked dulse - beef tartare, seeds, buttermilk, sesame cracker - red endive, shiro plum, pistachios, pink peppercorn, gran pepe - lumache, jonah crab, meyer lemon, calabrian chili, chervil - pork sausage, grilled jimmy nardello peppers - vanilla frozen yogurt, wild huckleberries - sesame semifreddo, dark chocolate 8/20 Frenchman's Delight - salad of arugula, spinach, watercress, endive, lemon, olive oil, and parmesan - loukanika from Olympia Provisions - breasola with porcini and black pepper from Brooklyn Cured - peaches - cantaloupe - mozzarella - epi or monge baguette from Maison Kayser Hao Noodle & Tea - pork intestine skewer with Sichuan peppercorn - shishito skewer with sweet and sour sauce - ginkgo nuts with butter - hot pot beef noodle soup with rice noodle & cabbage - mung bean jelly with peanuts and Sichuan style sauce - silver needle tea - one scoop cucumber gelato & one scoop passion fruit gelato from il labritorio del gelato 8/21 - Frenchman's Delight (see 8/20) SriPraPhai - beef green curry - white rice - chicken drunken noodle - 5 strawberry sour punch straws - a small handful of nerds - vanilla ice cream with olive oil, sea salt, and sansho pepper - more nerds (a lot more than I wanted to have) 8/22 - mountain Gorgonzola, young manchego, and Maroilles (pasteurized French cow's milk cheese) with crackers - Frenchman's Delight (see 8/20)(cheeses added to the rest of the week's Delight) - 2 IceBreakers cinnamon mints - bread and olive oil and some crackers - leftover drunken noodles and green curry from 8/21 - Maroilles cheese with crackers - frozen Andes chocolate mint 8/23 - Frenchman's Delight (see 8/20) - one IceBreakers cinnamon mint - one walnut brownie from Maison Kayser (warmed up at home) - salad of sweet corn, pickled cucumbers, arugula, purslane, nasturtiums, lemon, and olive oil 8/24 - one sample of strawberry, banana, pineapple, coconut water smoothie from the street (from whatever café is next door to my office) - Frenchman's Delight (see 8/20) - one IceBreakers cinnamon mint Red Lobster - virgin passion colada - snow crab claws with yuzu kosho butter (I brought my own yuzu kosho) - king crab claws with yuzu kosho butter - cheddar bay biscuits with uni and ikura (also brought our own uni and ikura) - shrimp linguine with ikura - shrimp cocktail - shrimp scampi with uni butter - Caesar salad - baked potato with uni butter and sour cream - French fries - broccoli - a small bite of lobster tail 8/25 Four Horsemen - rye focaccia, roasted garlic oil - arancini, black pepper, parmigiano reggiano - avocado squash, yuzu oil, basil, tropea onions - charred cucumbers, salmoriglio - flourless chocolate cake, zabaglione cream - a bite of fried chicken from Norman - salted cucumbers - one deviled egg - 2 baby carrots - 3 olives Wu's Wonton King - roast suckling pig, steamed buns, hoisin, scallion - snow pea leaves - Chinese broccoli - golden fried rice - wonton soup - dry sautéed string beans - mapo tofu - crispy pig intestines - cold jelly fish - small glass of Brut Cremant De Bourgogne - mango jelly - a "splash" of prosecco - 3 or 4 slices of strawberry shortcake from Veniero's 8/26 - spaghetti with sweet corn & Calabrian chili - one mini mint ice cream mouthful from Trader Joe's - some crumbs of everything bagel seasoned pretzels 1 or 8 - miso soup - tuna akami roll - edamame - white rice - miso eggplant, coconut, egg yolk - skate, yuzu, almond, parsley, watercress, soy koji, butter - futomaki roll: dried squash, egg, pickled daikon, shiitake, cucumber, shiso 8/27 - Dr Smood grapefruit, lemon, açai, green coffee bean, garcina cambogia juice - sample of Roman margarita pizza from Eataly Alla Panza - sample of flax bread from Maison Kayser - sample of Beyond burger on a pretzel bun from The Economist Magazine Frenchman's Delight - erborinnato san carlo guffanti - mole salami from Salumi - salad of spinach, arugula, watercress, castelfranco, parmesan, lemon, and olive oil - peaches (and cantaloupe for days 2 & 3) - monge baguette from Maison Kayser - one bag of Dr Smood "wild berry beauty mix" trail mix - heirloom tomato, watermelon, feta, mint, pickled red onion, and olive salad from The Meat Hook at Three's Brewing 8/28 - Frenchman's Delight (see 8/27) - 2 IceBreakers cinnamon mints Marlow & Sons - roasted chile kefir dip, bread - fried summer vegetables: zucchini, spring onions, string beans, shiso - cucumbers, whipped feta, mint - eggplant toast, sesame, mint - chilled corn soup, miso, roasted sungolds 8/29 - Frenchman's Delight (see 8/27) - a few sips strawberry pineapple purée with some sort of alcohol - one plain square pizza slice - one cup of strawberry pineapple purée watered down with WeWork spa water - grilled teriyaki chicken thigh over white rice from Glaze Teriyaki - leftover strawberry shortcake from 8/25 - one peach 8/30 - grilled chicken, saffron rice, beets, cucumber tomato salad, roasted broccoli, roasted sweet potatoes, spicy hummus, cucumber yogurt, bademjan, olives, roasted garlic, and Persian bread from Skewr - 2 IceBreakers cinnamon mints - 1/2 thc mint chocolate - one plie au chocolat from Maison Kayser - 1/2 thc mint chocolate - Lil' Stinker (tomato, mozzarella, parmigiano, double garlic, onion, pepperoncini) pizza from Roberta's 8/31 - paneer tikka biryani with fried onions, pineapple raita, and peanut mirchi from Indikitch Yuji Ramen - asazuke tsukumono - sunomono: cucumber, sea cucumber, wakame - yakibitashi: chilled dashi, eggplant, squash - porgy sashimi with sweet soy and yuzu kosho - clam shiro shoyu ramen: topneck clam and fennel broth, sweet corn, garlic scapes - one Starbucks peppermint - one red nasturtium flower from my window box 9/1 - one peach - 3 pieces of old, cold SheWolf miche toast - one bottle of Power C (or whatever the redesigned equivalent is called) Naked Juice - one plain slice with pickled chilies and parmesan from Di Fara Pizza Café Mogador - mixed mezze plate: hummus, eggplant, tahini, Arabic salad, pita - cod tagine, spicy tomato, saffron and cilantro sauce, potato, carrot, red pepper, and herbed couscous - 2 mini mint ice cream mouthfuls from Trader Joe's 9/2 Four Horsemen - rye focaccia, olive oil - fried walla walla onions, green peppercorn aioli - tomatoes, coriander berry vinaigrette, opal basil, ricotta salata - cockles, lipstick pepper sofrito, sorana beans, speck broth - charred lemon tart, creme fraiche - bread, cultured butter Yakitori Totto - isobemaki: Japanese pickle, dry bonito, & sticky yam wrapped in seaweed - nasu mizore gake: deep fried eggplant & mochi with daikon & nameko sauce - chicken skin skewer - chicken wing skewer - chicken thigh skewer - negima skewer - chicken tail skewer - hatsu moto (heart's source) skewer - asparagus skewer - shiitake skewer - eggplant with miso skewer - grilled rice ball with tare - chocolate crunchy crunch cone from an overpriced Mr Softee knockoff truck near Radio City Music Hall 9/3 - samples of tomatoes & lemon verbena at the Union Square Greenmarket - duck confit with roasted fairy tale eggplant, cherry tomatoes, pickled cucumbers, and a real bastardized romesco / gazpacho style sauce (with roasted lipstick & cayenne peppers, tomatoes, basil, sugar cube melon, peaches, olive oil, & garlic) - sugarcube melon and peaches - the rest of the duck confit, vegetables, melon (an entire melon was consumed), and peaches (2 large peaches in total) - 2 mini mint ice cream mouthfuls from Trader Joe's - 4 frozen Thin Mints 9/4 - one Krispy Kreme glazed donut - "Mo' Miso" (grilled chicken, brown rice, avocado, sesame veggies, cucumber, panko, spicy miso dressing) bowl from Fields Good Chicken - penne with garlic, basil, butter, and olive oil - one peach 9/5 - grilled teriyaki chicken thigh over white rice with salad with carrot ginger dressing from Glaze Teriyaki - one IceBreakers cinnamon mint - one peach (minus one bite) - 2 bites of a crunchy pear whose variety I didn't know - 1/2 shroomami salad from Sweetgreen - one bowl of the Spanish no-name brand equivalent of Rice Crispies (1/2 of this bowl was eaten in the bath) 9/6 - salt and pepper grilled chicken, Caesar salad, and mashed potatoes from Tender Greens - baked pork bun at Mei Lei Wah - Crawfish, mussels, shrimp, corn, & French fries at Vietnamese Cajun Crawfish Boil pop-up at the Basement 9/7 - salami, pepperoncini, mozzarella sandwich from The Mill - turkey, bacon, avocado sandwich from The Mill - Kettle brand salt and vinegar potato chips - pretzels Sunday in Brooklyn - stracciatella, smoked chili oil, focaccia - cucumbers, frog melon, pistachios, mint - roasted potatoes, buttermilk, garlic scapes - tomatoes, tonnato, black olive oil, basil - spicy togarashi fried chicken - applewood smoked chicken, crispy herbs, romesco - one scoop of strawberry ice cream in a sugar cone from Van Leeuwen - 1/2 THC mint chocolate 9/8 Four Horsemen - rye focaccia - spigarello, wood ear mushrooms, green yuzu - fennel salad, castelvetrano olives, parmigiano reggiano - grilled swordfish, Japanese cucumbers, yogurt ramp kimchi - grape nut semifreddo, honey - calamari sandwich with aji panca, aji amarillo, charred scallion from Llamita - mini waffle cakes from a cart on Canal St - one slice of strawberry shortcake from Veniero's - 1/2 THC mint chocolate 9/9 Riverpark - rainbow connection: pineapple, basil, yuzu, cherry - cinnamon donuts, spiced chocolate sauce - 1/2 of brisket hash, fingerling potatoes, heirloom tomatoes, pearl onions, sunny side up egg - 'nduja & scrambled eggs, country bread, cherry tomato, dressed greens - 1/2 kouign-amann - 1/2 blueberry muffin - lavender pavlova, vanilla cream, summer berries, basil chantilly - one bite strawberry black pepper ice cream, one bite almond cherry ice cream Bombay Kitchen (delivery) - chana masala - saag paneer - papadum - garlic naan - basmati rice 9/10 Frenchman's Delight - monge baguette from Maison Kayser - pleasant ridge reserve (Upland's) - peaches, red pears, comice pears, and honey crisp apples - salad of mustard lettuce, dandelion greens, endive, parmesan, lemon, and olive oil - genoa salami - marinated grilled artichokes - one biscuit with honey butter from the Commodore Four Horsemen - red endive, pluots, pistachios, gran pepe, pink peppercorn - polenta, chanterelle mushrooms, gremolata, peppers - grapenut semifreddo, honey 9/11 - Frenchman's Delight (see 9/10) Pasquale Jones - fluke crudo, basil, sea beans, watermelon - littleneck clam pizza, garlic, lemon, broccoli rabe, cream - suckling pig agnolotti, sage, parmigiano reggiano - lamb, Sicilian eggplant, olive, pine nut - yogurt gelato, pecans, olive oil cake, peaches (just a few bites of this since it was, to date, the worst dessert of 2018) - two dark chocolate covered pretzels at Dakota's apartment 9/12 - Frenchman's Delight (see 9/10) Ikura Sushi (Delivery) - one eel cucumber hand roll - 5 pieces yellowtail nigiri - 6 pieces yellowtail jalapeño roll - pickled ginger - one peach - couple of handfuls and chopsticks-fuls of cold, old basmati rice - one bowl of Crisp Rice™ - two more bowls of Crisp Rice™ 9/13 - pork yeero pita with onion, tomato, and tzatziki from GRK - 2 IceBreakers cinnamon mints - another IceBreakers cinnamon mint - one more IceBreakers cinnamon mint - 1/2 thc mint chocolate bomb bon - one bite of a wine biscuit Yuji Ramen - clam shiro shoyu ramen with garlic scapes and fennel - one cup barley tea - 1/3 of a yellow peach (split with Bonnie and Jess) 9/14 - chicken drunken noodles and veggie spring rolls from ChaamLex - one peach Ghenet - one sip of Barbaresco - injera - kitfo - misir wett - shiro wett - shiro aletcha - yedubba wett - aterkik aletcha - atkilt wett - fasolia - gomen - azifa - engoudaye tibs - doro wett - siga wett - siga aletcha - 1/2 THC mint chocolate bomb bon 9/15 The Little One - mango semifreddo doriyaki, coconut - chrysanthemum ice cream monaka, honey - a few sips of sparkling rose lemonade Kopitiam - kaya butter toast - Malaysian style half boiled eggs, soy sauce, pepper - pulut panggang (glutinous rice, dried shrimp, sambal) - penne Mediterranea & arugula salad from Café Reggio - 1/2 THC mint chocolate bomb bon Estela - chocolate cake, whipped cream - sip of rye cocktail (I think it had "Greenpoint" in the name) - 2 pieces of cold fried chicken with pickles from Momofuku Ko 9/16 Four Horsemen - a few sips of Allez Goutons (white wine) - rye focaccia - grilled courgettes, preserved lemon butter, chives - chicory salad, somerset grapes, walnuts, cava vinaigrette - stoneground polenta, smoked sungold tomatoes, pumpkin seeds - bomboloni, peach jam - six french fries from McDonald's - 4 or 5 sips of various jungle juice concoctions at Soul Summit - one hellboy slice and one cheese slice from Paulie Gee's Slice Shop 9/17 - everything bagel with cream cheese - one IceBreakers cinnamon mint - trofie al pesto with green bean and potato and 2 slices of bread from Obica - 1/2 thc mint chocolate bomb bon - a tiny additional sample of that bomb bon - 1 sesame bagel from Ess-A-Bagel - the rest of that bomb bon - grandma chicken mixian (chicken broth, chicken confit, black sesame garlic oil, tea egg, pickles, flowers, fermented chili) from Little Tong Noodle Shop 9/18 Homes Kitchen - Sichuan spicy chicken with cucumber - white rice - hot and sour soup - fortune cookie - one yellow peach - one peanut butter dark chocolate Kind bar 9/19 - one yellow peach - salt & pepper grilled chicken, mashed potatoes, and baby lettuces with sherry vinaigrette from Tender Greens - rigatoni bolognese from Atlas Café - one scoop of chocolate fudge brownie in two sugar cones from Van Leeuwen 9/20 - grilled khmer sausage sandwich from Num Pang - one spicy mentaiko onigiri & pickle / umeboshi maki from Dianobu - cardinal tart (vanilla and raspberry mousse) from Maison Kayser - one peach - one bowl of Crisp Rice™️ 9/21 - grilled steak sandwich with roasted red peppers and aioli & Caesar salad from Tender Greens Honey’s (Mid-Coast Maine foraged dinner) - one sip each of Dagger, Memento Mori, and St Crimson mead - one can of Yesfolk jasmine kombucha - pickles - Maine uni - mackerel sashimi - clam onigiri - pickled beet top onigiri - clam chowder - grilled mushroom skewer (puffball, porcini, maitake, chicken of the woods, chanterelle, & bolete mushrooms with wild sea bean oil) 9/22 - one half bottle of mighty mango Naked Juice - one raspberry almond tart from Maison Kayser (split with Brendon and Tristan) - chapli roll from Thelewala - one grandma slice from Williamsburg Pizza (split with Bonnie) and a can of San Pellegrino sparkling grapefruit soda - 1/2 THC mint chocolate bomb bon - sort of ratatouille (eggplant, summer squash, fennel, tomato, aromatics, & herbs) with Runner + Stone buckwheat baguette 9/23 Four Horsemen - whole wheat focaccia - roasted beets, radicchio, arugula, pistachio - hand-pulled mozzarella, tomato oil, squash blossom - end of summer bean stew, zucchini, turnips, lovage - chocolate custard, hazelnut, salted caramel - 1/2 bottle mighty mango Naked Juice - the rest of that ratatouille and buckwheat baguette from 9/22 9/24 - salt & pepper grilled chicken sandwich with aioli & roasted red peppers & Caesar salad from Tender Greens - one CVS brand cherry throat lozenge - another CVS brand cherry throat lozenge - crispy pork belly pad gra paw with jasmine rice from SriPraPhai - 2 large glasses of orange juice - one cepacol extra strength throat lozenge 9/25 - one cepacol extra strength throat lozenge - another cepacol extra strength throat lozenge Tender Greens - grilled steak - kale salad with parmesan and roasted garlic vinaigrette - roasted vegetables (zucchini, green beans, mushrooms) Honey’s - wild apple & onion flatbread, black garlic, hyssop - squash & potato, peach, tomato, chili - grits, mushrooms, shishito, wild cherry, egg - chaga cacao cake - 1/2 can Yesfolk jasmine kombucha 9/26 - prosciutto brioche from Lilia Caffé - one IceBreakers cinnamon mint - pernil, white rice, sweet plantains, green sauce, and avocado from Sophie’s - one CVS brand cherry throat lozenge - one mug of orange juice - left over pad gra paw and jasmine rice from 9/24 - spaghetti with leftover ratatouille from 9/22 - one bite of a stale Tate’s chocolate chip cookie - 5 frozen thin mints - 2 rice cakes 9/27 - sample of sopressata from Salumi - sample of pecorino gigante Frenchman’s Delight - salad of mesclun greens, watercress, lemon, grana padano, and olive oil - chorizo seco from charlito’s cocina - peaches - mozzarella - monge baguette from Maison Kayser - one Cepacol extra strength throat lozenge Balaboosta - fried olives, labneh, harissa oil - pita, hummus, red baba, labneh - red snapper ceviche, watermelon curry, kataif, sumac pickled onions, pistachio dukkah - cauliflower, lemon, currants, pine nuts, parsley - octopus, lamb belly, black chickpeas, amba aioli - lamb neck, dates, preserved lemon, freekah, chestnuts - brick chicken, walnut fasanjoon, tahdiq rice - coconut malabi, apricot jam, pistachio, kataif - one cepacol extra strength throat lozenge 9/28 - Frenchman’s Delight (see 9/27) - one cepacol extra strength throat lozenge - one small bag of popcorn (half popped, half unpopped) - one cepacol extra strength throat lozenge Wildair - bread & olive oil - shishitos, yuba, yuzu, sesame - potato darphin, maine uni, jalapeño - little gem lettuce, pistachio, herbs, chili - squash blossom, stracciatella, chicken skin, tomatillo, corn nuts - crispy grain salad, hearts of palm, tarragon - spicy tuna on toast, nduja, tomato, sesame - panna cotta, watermelon granita - chocolate hazelnut tart - lots of fries and a bite of a chicken tender from Blue Ribbon Fried Chicken - one mug of houjicha 9/29 - grapefruit juice with strawberry from John’s Juice Four Horsemen - rye & whole wheat focaccia - german butterball potatoes, pearl onions - little gems, crème fraîche, anise hyssop, sesame croutons - hanger steak, anchovy butter, jimmy nardello peppers - pound cake, tristar strawberries, fennel pollen - one cup of houjicha Five Leaves - heirloom tomato & leek terrine, sunflower crisps, borage, pea shoots, pine nut mayo - crispy oyster mushrooms, miso, shiso - crispy black rice, fried duck egg, fermented radish, spicy mayo, pickled vegetables - spent grain fettuccini, charred corn, chanterelles, kale stem pesto, buttermilk curd - ora king salmon, golden beet tzatziki, cucumber, bitter melon, salted orange, radish, and basil - rosewater pavlova, passion fruit curd, kiwi, whipped cream -1/2 thc mint chocolate bomb bon 9/30 Mo’s Doughs - 1/2 bow tie donut -1/2 pistachio cake donut - 1/2 egg & cheese with hot sauce on a sesame bagel - one small bottle of orange juice - 1.5 nougat apricot candies and a bite of a date ma’amoul from Kalustyan’s Samurai Mama - veggie gyoza - hamachi belly & scallion roll - anago tempura udon, wakame, shiso, scallion, yuzu 10/1 - one bowl of cinnamon raisin granola - chipotle chicken sandwich with roasted red peppers & aioli with caesar salad from Tender Greens - matcha gelato in a waffle bowl from Frozen Palm (at Instagram) Alfio Ghezzi at Chef’s Club Counter - beetroot & apple tartare, mustard ice cream - porcini mushrooms & their essence - basil ravioli, buffalo mozzarella jus - bread & olive oil - veal tonnato, caper powder, coffee, jerusalem artichoke chips - panna cotta, raspberry, rose petal - a piece of chocolate 10/2 - samples of various cheddars, goudas, soppressata, and bresaola from Eataly - sample of Roman margarita pizza from Eataly - sample of sourdough bread from Maison Kayser Frenchman’s Delight - forelle pears - honeycrisp apples - bresaola bellese - grafton cheddar - sola di bufala - salad of castelfranco, arugula, boston lettuce, lemon, olive oil Bar Boulud - gourges - bread & butter - beef tartare, baby gem lettuce, capers, mustard - lapin à la moutarde: braised rabbit, fresh plums, fall vegetables, whole grain mustard - one bite of coq au vin 10/3 - one cepacol extra strength throat lozenge - mean green smoothie (kale, spinach, mango, banana, golden pineapple) from Liquiteria - Frenchman’s Delight (see 10/2) - stoneground polenta with pickled chiogga beets, braised kale, & charred poblanos 10/4 - skinny smoothie (banana, strawberry, apple cider, fat burner, & vegan protein) from Liquiteria - Frenchman’s Delight (see 10/2) Speedy Romeo - caesar salad - grilled octopus, hazelnut romesco, crispy potato, chili oil, celery - chicken wings, celery, scallion, ranch - speedy romeo pizza: grilled dough, ricotta, marinated heirloom tomatoes, basil, lemon - margarita pizza - marinara pizza: anchovy, basil, oregano, chili flake - white album pizza: béchamel, roasted garlic, mozzarella, ricotta, provel, pecorino, parm - st louie pizza: provel, italian sausage, hot soppresatta, pickled chilies - dangerfield pizza: béchamel, pork/veal meatballs, ricotta, basil, garlic chips - chocolate cake, marshmallow, graham cracker - olive oil cake, blackberry, vanilla gelato - vanilla gelato from il labratorio del gelato 10/5 - sample of bandaged goat cheddar, black & blue goat cheese, smoked fiore sardo, & pecorino gran riserva from Eataly - spinach lasagna, salad, and two slices of bread from Obica - one fortune cookie - 4 Kirkland brand peanut butter-filled pretzel nuggets (let’s just assume from here on out that this is the make and model of all PB pretzels I consume for the remainder of the year, unless explicitly stated otherwise) - one bottle Suja Passionfruit Paradise Ootoya - grilled butterfish - white rice - miso soup - pickles - grated daikon - kabocha squash - hijiki seaweed - the remainder of Bonnie’s yakitori ju - tastes of items cooked to be consumed the morning of 10/6 10/6 - duck fat potatoes, caramelized onions, rosemary, pickled carrots with a fried egg - roasted SheWolf honey oat bread with lemon ricotta & nasturtium leaves and flowers from my window box - the remainder of a large bottle of orange juice - 1/2 mint chocolate thc bomb bon - lots and lots more SheWolf honey oat sourdough (the remainder of the loaf, partially shared with Bonnie) - an excessive amount of freeze dried strawberries from Kalustyan’s Wildair - bread & olive oil - topneck clam, almond broth, xo sauce - beef tartare, smoked cheddar, horseradish, brazil nuts - little gem lettuce, pistachio, chili, herbs - black maitake, stracciatella, corn nuts, tomatillo, chicken skin - crispy grain salad, tarragon, hearts of palm - spicy tuna toast, tomato, sesame, ‘nduja - chocolate hazelnut tart - vanilla frozen yogurt with tristar strawberries & sips of various wines from Four Horsemen 10/7 - soft scrambled eggs with caramelized onions & pickled carrots - one bowl of Crisp Rice cereal with freeze dried strawberries - 1/2 green tea mille crepe cake & 1/2 chocolate mille crepe cake from Lady M Chez Ma Tante - oyster with parsley - falafel with hummus, harissa, & cucumber - chicken, boudin blanc, & red wine sauce 10/8 - one bottle Mighty Mango Naked Juice - toasted sesame bagel with cream cheese at Newark Airport - one cup of orange juice on Alaska flight 1187 - Alaska Airlines signature fruit & cheese platter: Beecher’s flagship, Tilamook cheddar, brie, red & green grapes, apple, crackers, chocolate truffle Nopalito - spiced chickpeas - tepache with piloncillo & star anise - 2 rockfish tacos al pastor (ancho chili adobo, orange, onion, cilantro, tomatillo salsa, pickled vegetables) - rotisserie 1/2 chicken with chicken jus, mashed potatoes, carrots, & zucchini from Scratch - 1/2 chocolate chip cookie from Hotel Vue, Mountain View 10/9 Hotel Vue, Mountain View - Cheerios with cantaloupe, strawberries, & grapes - one bite of a pancake - bacon - potatoes with rosemary - bacon - blueberry muffin - one cup of orange juice - carne asada burrito and a can of squirt from Chavela’s - one AlterEco mint creme truffle Bushido - yaki onigiri - chicken thigh skewer - chicken cartilage skewer - miso black cod - two pieces of watermelon radish 10/10 - toasted bagel with cream cheese and some strawberries from Hotel Vue, Mountain View El Roy’s - three tacos dorados al pastor (hard shell with sour cream, onion, cotija, monterey jack, lettuce, tomato) - pineapple agua fresca - a few sips of horchata - chips and salsa - radishes Camper - yellowfin tuna crudo, olio nuovo, yuzu, daikon, ginger - bread & olive oil - toasted durum fusilli, little neck clams, oreganata, chili flake 10/11 - toasted bagel with cream cheese, bacon, and 2 cups of orange juice from Hotel Vue, Mountain View Tyler Florence @ SFO Terminal 2 - roasted pork shoulder, fennel seed, smoked brown sugar, honey glaze - fall baked ziti, red sauce, pesto, cottage cheese, artichoke, spinach, mozzarella - chickpeas, chorizo, roasted fennel, orange zest, aioli - one cup of Sprite Zero on Alaska flight 1178 - strawberries, cantaloupe, honeydew, & pineapple - 1/2 avocado grapefruit salad with arugula, fennel, & macadamia nut dressing from The Plant in SFO airport 10/12 - steak sandwich with roasted red peppers and aioli & caesar salad from Tender Greens - 2 IceBreakers cinnamon mints - polenta with roasted shiitake & hen of the woods mushrooms, parmesan, lemon, & bread crumb - salad of frisée, red endive, nasturtium leaves & flowers (from my window box), honeycrisp apple, lemon, white wine vinegar, olive oil - 1/2 mint chocolate thc bomb bon - 1/2 Coolhaus snickerdoodle strawberry ice cream sandwich 10/13 - one Roberta’s sticky bun from Whole Foods - one sesame pancake with kimchi from Vanessa’s Dumplings Ugly Baby - sai tod: fried pork intestine and jaew - kang kua supparod: mushroom pineapple curry - khoong muk kai kem: shrimp, squid, & salted egg yolk - laab ped udon: duck laab, long beans, cabbage - pla tod kamin: fried tumeric sea bream - 1/2 slice of green tea mille crepe cake from Pattiserie Tomoko 10/14 - 2 over medium eggs, whole wheat toast, sausage, home fries, and orange juice from Lite Bites - 1/2 chocolate orange THC CBD bomb bon - more buttered popcorn than I should have eaten at Nitehawk Cinemas (while watching Mandy) Samurai Mama - two pork gyoza - cold ume oroshi udon Four Horsemen - 1/2 glass of Val Frison blanc de noir brut nature - sesame semifreddo, dark chocolate - pine nut tart, creme fraiche 10/15 - chipotle chicken sandwich with roasted red peppers & aioli & Caesar salad from Tender Greens - one fortune cookie from Home’s Kitchen - spaghetti (not actually spaghetti shaped but who cares, no one is reading this), brisket meatballs, parmesan - 1/2 slice of semi-frozen crumb cake from a shop near Hackensack, NJ that claims to have the best crumb cake (I cannot comment on that claim, though I can say the semi-frozen version was not the best semi-frozen crumb cake I’ve ever had) 10/16 - fried chicken, mashed potatoes, and green salad from Tender Greens - pepper turkey, mozzarella, tomato, basil, roasted red peppers, olive oil on a toasted hero from Milano Market 10/17 - one blueberry pancake with maple syrup, one sausage link, and 2 strips of bacon - ginger bbq brisket sandwich from Num Pang - 1/2 walnut brownie from Maison Kayser - 1/2 mint chocolate thc bomb bon Honey’s - oat milk & einkorn flatbread, grilled mushrooms, radicchio, tomatillo & pepper sauce - one can of Yesfolk jasmine kombucha (split with Bonnie) - one green mint lifesaver plus a lick of a second one 10/18 - beef noodle soup from Burp Bowl - 15 peanut butter filled pretzel nuggets - 1/2 of a honeycrisp apple - penne with butter and parmesan - salad of frisée, red endive, watercress, honeycrisp apple, & blood orange - another 1/2 honeycrisp apple - more salad & pasta 10/19 - 1/2 chicken & chorizo sandwich & 1/2 chicken parmesan sandwich from Make Sandwich - 17 peanut butter filled pretzel nuggets - 1 slice of white pizza with chili oil from Best Pizza - 1 mango hi-chew - 1/2 thc chocolate - panzanella with tomato, cucumber, roasted garlic, roasted red peppers, & red onion - potato salad with radish, caper, veganaise, orange, & mustard - salad of frisée, watercress, red endive, red onion, and blood orange - SheWolf honey oat toast with whipped sweet potatoes 10/20 - scrambled eggs with asparagus - leftover panzanella from 10/19 - Maison Kayser apple walnut toast with whipped sweet potatoes - a hunk of french baguette - one small *magic* mushroom - one mango hi-chew - one sip of a chocolate peanut butter shake at the Sheep & Wool Festival at the Duchess County fairgrounds - one bratwurst & one “snacking kielbasy” (aka Slim Jim) from Janek’s at the Sheep & Wool festival - one bite of whole roasted lamb - one bottle of Gold Emblem (CVS generic brand) sparkling pink grapefruit soda - 3 double stuf™️ oreos - 2.5 more double stuf™️ oreos - a small bite of yellow cake - 1/2 mint chocolate thc bomb bon - salad of kale, pickled cucumbers, asparagus, red onion, & arugula - a little bit of fettuccine with roasted tomato & herb sauce with parmesan - one glass of orange juice - another one of those *zany* mushrooms, but this time it was larger - another glass of orange juice 10/21 Murray’s Tivoli - two sips of golden ticket (apple cider, turmeric, cayenne, garlic, ginger, agave) - one sip chicken broth - egg sandwich with bacon, cheddar, & pickled peppers - one scoop chocolate peanut butter ice cream and one scoop strawberry ice cream from Holy Cow Osakana - paitan / dashi broth with spanish mackerel tsukune and scallion - sashimi of torched spanish mackerel, sea trout, & kobia with sweet soy - radish, cucumber, apple, fennel, chili oil & torched Boston mackerel - triple tail sashimi with nasturtium, radish, peach habanero hot sauce, & nori salsa - nimono: shiitake dashi, indonesian eggplants, tokyo turnips, butterball potatoes - shio koji & awase miso marinated monkfish with cabbage & shiitake, mutsu squash and nasturtium - onigiri cooked in maitake and shiitake tea with daikon, cucumber, and carrot - miso soup - one cup of matcha - mutsu apple, snap dragon apple, & suckle pears - 2 squares of a honey salted almond Ritter sport 10/22 - bbq grilled chicken salad with radish, avocado, tortilla chips, and green goddess from Tender Greens - 8 peanut butter-filled pretzel nuggets - one cinnamon raisin insomnia cookie Karczma - one bowl of ogorkowa - 6 fried potato and cheese pierogis 10/23 - one mini blueberry muffin - tondo sandwich (sopressata, prosciutto, mozzarella, provolone, tomato, green olive) from Covina - 2 IceBreakers cinnamon mints - one cup of apple cider Frenchette - bread & butter - spanish tortilla with trout roe - blowfish tails a la diable - spaghetti bottarga, espelette, lemon - duck frites - fig tarte, ricotta, fig leaf ice cream 10/24 - NY style pizza (mozzerella, parmesan, tomato sauce, chili, oregano, garlic) pizza from Follia Tikka Indian Grill - sabji mughlai biryani (vegetable biryani) - chana masala - basmati rice - aloo gobi samosa 10/25 - grilled chicken, mixed greens, apple, grape, walnut, parmesan salad with white balsamic vinaigrette from Tender Greens - 12 peanut butter-filled pretzel nuggets - 9 peanut butter-filled pretzel nuggets - leftover chana masala, rice, and biryani from 10/24 - dried strawberries from Kalustyan’s 10/26 - chipotle chicken sandwich, roasted red peppers, aioli & Caesar salad from Tender Greens - 8 peanut butter-filled pretzel nuggets - 1/2 box of chocolate Hello Panda cookies - spaghetti with lemon, butter, and parmesan - salad of roasted sunchokes, baby shiitakes, honeycrisp apple, frisée, & citrus dressing - 1/2 mint chocolate thc bomb bon - leftover pasta - kettle potato chips with vanilla ice cream & olive oil 10/27 - 1/2 piece of grape & fennel focaccia & 1/2 piece of cheese focaccia from Lilia Caffe - roasted monkfish marinated in awase miso, roasted honey nut squash with black sesame and mirin, baby bok choi, charred scallions, roasted garlic, roasted shiitake mushrooms with chicken fat, chicken broth, dashi (with dried squid) - squash skin chips with maine uni - one cup of orange juice - 1/2 red pear - one sleeve of smarties - lots and lots of pretzels - most of a bag of trolli sour bite crawlers minis - one strawberry now n’ later - one apple now n’ later 10/28 Four Horsemen - garlic bread - broccoli rabe, chili oil, lemon - caesar salad, anchovy, croutons, parmesan - lasagna bolognese - tiramisu - most of a red pear - 1/2 bee sting pizza and 1/2 lil stinker pizza from Roberta’s 10/29 - 9 peanut butter-filled pretzel nuggets - one liege waffle with chocolate fudge and crickets from the Economist magazine food truck - ginger bowl with shio koji pork, kale, corn, & scallion from Roast Kitchen - one fortune cookie from Homes Kitchen - 10 peanut butter-filled pretzel nuggets - 6/10 of grilled chicken, mozzarella, roasted red pepper, lettuce, and caesar dressing hero (the rest was thrown away after I almost puked) - 4 frozen thin mints - one bowl of Crisp Rice cereal with freeze dried strawberry powder from Kalustyan’s - one sleeve of smarties 10/30 - plié au chocolat from Maison Kayser - grilled steak, arugula salad, roasted mushrooms, carrots, potatoes, and squash from Tender Greens - 9 peanut butter-filled pretzel nuggets - one scoop passion fruit sorbet, one scoop toasted white sesame gelato, and one scoop Mexican cinnamon gelato (& samples of Concord grape & honeycrisp apple sorbets) from il laboratorio del gelato - grilled teriyaki chicken thigh over rice from Glaze 10/31 - matter paneer, daal, & basmati rice from Pippali - spaghetti with roasted honeynut squash, braised kale, garlic, and chili - epi baguette from Maison Kayser - roasted squash seeds with cinnamon and black sesame - one Justin’s dark chocolate peanut butter cup - one mug of orange juice 11/1 - one piece of leftover epi baguette from 10/31 - grilled chicken harvest salad with walnuts, cheddar, grapes, & apple from Tender Greens - 10 peanut butter-filled pretzels - one fortune cookie from Home’s Kitchen - one bag of cheddar goldfish crackers - one oreo ice cream sandwich - leftover spaghetti from 10/31 11/2 - 1/2 smart duck (smoked duck breast, brie, cornichons, mustard) sandwich & 1/2 troubadour (chorizo & manchego) sandwich - one can of San Pellegrino sparkling clementina soda Birds of a Feather - wood eat mushrooms with pickled peppers & cucumber - mung bean noodles northern style - poached pork wontons in chili sauce - fried rice with shredded duck and egg - fried eggplant with sweet and sour sauce - one piece of Wrigley’s mint gum (the white kind) - 2 frozen thin mints - 1/2 thc mint bomb bon - some leftover squash seeds from 10/31 11/3 - 1/2 of a honeycrisp apple (shared with Bonnie) - one mug of orange juice - one cold subway churro - one scoop of french fry ice cream, one scoop of strawberry passion fruit ice cream (& samples of raspberry long pepper & chocolate olive oil orange) from Morgenstern’s - roasted yellowfin tuna belly marinated in sake kasu, roasted sunchokes, matsutake mushrooms cooked in dashi, yuzu kosho, leftover rice and eggplant from 11/2 - 1 d’anjou pear - 4.5 Oreos (last 1/2 was the creamless cookie) 11/4 - soft scrambled eggs - one pancake with an Oreo inside - one mug of orange juice - 2 nasturtium leaves and a flower - one hellboy slice and one mootz slice from Paulie Gee’s Slice Shop - one bottle of Natalie’s tangerine juice - one box of raspberries (split with Bonnie) - 1/2 mint thc bomb bon Olive Garden - a sample of house sangria (with an added Driscoll’s raspberry brought as a supplement) - lasagna fritti with alfredo sauce - famous original salad with Calabrian chili (DIY supplement) - many breadsticks - chicken Alfredo with shaved burgundy black truffles & red cow parmesan (DIY supplement) - shrimp scampi with angel hair pasta, asparagus, tomato , and red cow parmesan - apple crostata with vanilla ice cream, caramel, & shaved black truffle (somehow maybe one of the best desserts of 2018) - tiramisu with shaved black truffle - 2 Andes mint chocolates 11/5 Thai Villa - steamed pork and shrimp dumplings - clear soup with enoki mushroom and cabbage - green curry with chicken, heart of palm, and pineapple - jasmine rice - roasted king mackerel with awase miso - one frozen thin mint - 5 oreos 11/6 - spicy & tingly beef noodles from Xi’an Famous Foods - one fun-size pack of skittles - 12 peanut butter-filled pretzel nuggets - one mug of orange juice - spaghetti with parmesan and black truffle - one mug of orange juice 11/7 - one waffle with whipped cream and cinnamon - chicken burrito bowl with corn, medium salsa, cheese, lettuce & tortilla on the side from Chipotle Honey’s - popcorn - calcots with romesco sauce - grilled koginut squash with brazil chili - little gem lettuce, apple, hyssop, & mint - Haagen Dazs vanilla French almond ice cream with sea salt kettle potato chips 11/8 - one bag Miss Vickie’s salt & vinegar potato chips - one large shrimp tempura onigiri & one small umeboshi onigiri from Yaya Tea - one IceBreakers cinnamon mint - one nasturtium leaf from my window box - a few bites of red cow parmesan - one small glass of orange juice - roasted matsutake mushrooms - one hellboy slice and one Freddy prince slice from Paulie Gee’s Slice Shop - sample of mint chip ice cream from Van Leeuwen 11/9 - one bow tie donut and 1/2 chocolate glazed donut from Peter Pan - orange chicken, vegetable fried rice, hot & sour soup from Home’s Kitchen (split with Kevin) - 3 slices of marinara pizza, 2 slices of iron age pizza (mushrooms, mozzarella, parmesan, herbs) & house salad (with radicchio, apples, & hazelnuts) from Op’s Pizza - one bite of a banana 11/10 - egg & cheese on a toasted sesame bagel from Moe’s Doughs - one bottle of Natalie’s orange juice Oiji - a few sips of Flying Lotus cocktail - mushroom (maitake, shiitake, woodear) salad with pine nuts and romaine - scallops “hwe”, jellyfish, snow crab, gooseberry, Korean mustard vinaigrette - oiji bowl: maine uni, sweet shrimp, pickles, seaweed rice - baby octopus, butter gochujang, chayote - butter-poached halibut, rice porridge, pickled artichoke, mushroom perilla broth - honey butter chips with vanilla ice cream 11/11 Four Horsemen - garlic focaccia - brussels sprouts, red onion, cilantro, cumin vinaigrette - delicata squash, pickled raisins, mint, ricotta salata - longfin squid a la plancha, spinach, garlic chili oil - orange upside-down cake, whipped cream Leonti - chickpea farinata - beef brodo with warm spices - cinnamon fettuccine with wild boar ragu - one bite of porcini pasta with chianti braised snails - a few bites of agnolotti with fennel, marcona almond, & grapefruit - milk-braised lamb, tarbais beans, rosemary - Apricot pate a feuille - Chocolate meringue - Pistachio marzipan with luxardo cherry - Chocolate coconut meltaway - Almond cookie - persimmon leaf tea 11/12 - chipotle bbq chicken salad with blue corn tortilla chips, radishes, cotija, & avocado from Tender Greens - one yellow & one red starburst - one orange and one red starburst - roasted red snapper with baby bok choi & yuzu kosho in smoked squid dashi - pickles from Osakana - 4 mini mint ice cream mouthfuls - lots of unseasoned rice cakes - 1/2 bag of haribo peach gummies (split with Becca) 11/13 - Italian hero (salumi, hot peppers, lettuce, & aioli) & potato chips from Tender Greens - four slices of margarita pizza from Folia - one small glass of orange juice (extra pulp) - 2 more slices of margarita pizza from Folia - arugula salad with fennel, parmesan & lemon vinaigrette from Tender Green 11/14 - mean green smoothie from Liquiteria - plie au chocolat and sample of seeded baguette from Maison Kayser - ankimo miso ramen & 1/2 of miso roasted vegetable mazeman from Yuji Ramen - one package of mini Oreos 11/15 - grilled chicken harvest salad with hazelnuts, apples, & grapes from Tender Greens - 2 pink starbursts - grandma chicken mixian with chicken confit, chili oil, and tea egg from Little Tong Noodle Shop - 2 glasses of orange juice (extra pulp) - 1 rainbow cookie and 1 finger cookie with raspberry jam and chocolate from Veniero’s 11/16 - one finger cookie with raspberry jam and chocolate from Veniero’s - chipotle bbq chicken sandwich with roasted red peppers and aioli & Caesar salad from Tender Greens Reynard - bread & butter - dayboat scallops, quince purée, pancetta, parsnip - lamb sausage, sourdough flatbread, roasted peppers, yogurt - roasted chicken, whipped pumpkin, savory, pan sauce - grass fed steak, coal-roasted chanterelles, whipped bone marrow - warm chocolate torte, chestnut, wild huckleberries, candy cap ice cream - pine ice cream - one spoonful of cookies n cream dippin dots 11/17 - orzo salad with kalamata olives, feta, & tomato from Apartment 7B at JFK terminal 7 - one bottle of mighty mango Naked Juice - two biscoff cookies aboard Alaska flight 1411 (JFK>LAX) - grilled chicken pesto sandwich with roasted red pepper, arugula, and aioli aboard Alaska flight 1411 (JFK>LAX) - cookies n cream dippin dots on the Santa Monica Pier (split with Bonnie & Bryna) Felix Trattoria - sfincione: focaccia siciliana, rosemary, sea salt, olive oil - grapefruit, honey, & lime mocktail - margarita pizza - dama bianca: honeycrisp apple, fennel, celery, parmesan - panzanella: tomato, cucumbers, herbs, burrata pugliese, & pane fritto - fried squash blossoms, crema di ricotta - tonnarelli cacio e pepe - rigatoni all’amatriciana - busiati: pesto trapanese, sungold tomatoes, pecorino siciliano - gnocchi di patate, oxtail ragu, & pecorino romano - torta della nonna: olive oil cake, pear, lemon gelato & pine nuts - torta caprese: flourless chocolate cake, gianduja, & hazelnut croccante 11/18 - scrambled egg, avocado, & pesto on a toasted croissant (split with Bonnie) from The Larder at LAX Aboard Flight SQ11 (LAX > NRT) - one cup of orange juice - another cup of orange juice - fried fish with gin-an sauce, capsicum omelette, vegetables (carrot, snap pea, fish/taro ball), and steamed rice - cantaloupe & grapefruit - one container strawberry greek yogurt - one bite of a bread roll - blue bunny cookies and cream ice cream sandwich - another glass of orange juice - zensai: burdock, pickled daikon, mackerel - cold noodles with wasabi, nori, and dashi - yuzu sesame chicken with steamed rice, pumpkin, broccoli, and some sort of mushroomy gelatin thing - seaweed cracker - one bite of a bread roll - one cup of sprite - a few bites of a toffee crunch blondie 11/19 - one carton of Tropicana essentials mango blend - one package of “oishii salami” - one glass of grapefruit juice from the Moxy hotel in Tokyo Torikizoku - kawa shio skewer - bonjiri (chicken tail) skewer - 2 hiza nankotsu (knee gristle) shio skewers - tsukune skewer - ajitsuke nitamago (soy sauce eggs) with japanese mustard - edamame - sasami wasabi skewer - momo kizokuyaki (thigh with leek) skewer - kuromitsu matcha ice cream 11/20 - a few sips of leftover watered-down grapefruit juice - one cup of fresh-squeezed orange juice at the Moxy Hotel Tokyo - one umeboshi onigiri from 7/11 Tsukiji Market - boiled octopus in teriyaki - broiled scallop in butter from Kaki Koya - fried chicken skin - one tamagoyaki skewer - one matcha strawberry daifuku from Iroha - two strawberries - one o-toro nigiri - one strawberry (and lots more strawberries) - one sansho chocolate from Le Chocolate de H - one sakura (red bean and salted cherry) anpan from Kimuraya - lasagna sample from Dean & Deluca Ginza - thick snapper ramen with greens & smoked pork chashu from Madai Ramen Mengyo 11/21 Moxy Hotel Breakfast - rice with baby sardines, pickled mustard greens, & umeboshi - mushrooms with butter & soy - 2 sausages - japanese omelet - 3 pieces of mackerel - one cup of fresh-squeezed orange juice - 2 mini waffles - 1 mini croissant - 1 mug of grapefruit juice Flipper’s Pancakes - kiseki pancakes with maple butter & whipped cream (split with Bonnie) - “millennium” kiseki pancakes with strawberries, yogurt, and strawberry jam (split with Bonnie) Sushizanmai Okunoin - miso soup - shirako - leatherfish with liver - uni - ikura - tai (red snapper) - chu-toro - o-toro - anago - ebi (red shrimp) - squid with shiso - ark shell clam - tamago - chive nigiri - aji - herring roe on kelp - abalone - whelk - gizzard shad - live octopus 11/22 Moxy Hotel breakfast - rice with umeboshi, baby sardines / sansho, & pickled mustard greens - mushroom, cabbage, & carrots - japanese omelet - 3 pieces of mackerel - Maile whole-grain mustard - one cup of fresh-squeezed orange juice - one mini croissant - 2 mini chocolate croissants - one cup of orange juice from concentrate - one ikura onigiri & one umeboshi & seaweed onigiri from 7/11 Savoy Pizza - marinated octopus with peppers & onions - one margarita pizza (split with Bonnie) - two marinara pizzas (split with Bonnie) 11/23 - one cup of pineapple juice at the Moxy Hotel - caramel apple cinnamon bun with almond from Boulangerie Asanoya (at Kinshicho Station) Harajuku Gyōza Rō - cucumber with miso sauce - pickled cabbage - 6 pork gyoza - 3 garlic & chive gyoza - 1/2 mug of Kirin beer - Morinaga jumbo monaka from 7/11 Jiromaru Akihabara - bowl of white rice - king oyster mushroom - shiitake mushroom - asparagus - various yakiniku to follow (all A4-A5 wagyu, cut names don’t translate to American cuts well) served with wasabi, citrus ponzu, & salt - beef shoulder - beef tenderloin - beef belly - beef leg / forearm? - A5 brisket 11/24 Moxy Hotel breakfast - rice with baby sardines / sansho, pickled mustard greens, & umeboshi - japanese omelet - chicken & vegetables with butter and soy - 3 pieces of spanish mackerel - one glass of fresh-squeezed orange juice - one bowl of cocoa crispies Seto Udon - bukkake udon with tempura flake, negi, & nori - mini maguro rice bowl with wasabi & soy (plus half of Bonnie’s maguro bowl) - anago bento box from Shinagawa Station with mushroom, tofu, bamboo, carrot, pickled japanese eggplant, daikon, rice, & sansho pepper - Meiji dark chocolate almonds (split with Bonnie) - most of an orange 11/25 Yassa Hotel breakfast, Mihara - miso soup with wheat gluten - braised daikon in meat ragu - broiled salmon with kombu & nori - pickled daikon, mustard greens, & plum - white rice with raw egg & soy sauce - tofu with bonito flake - some sort of sesame vegetable salad - one sip of green tea that tasted like a chlorinated pool - 1/2 thc mint chocolate bomb bon - bolt & washer-shaped chocolates from Mihara ferry cafe - a few sips of Minute Maid “Qoo” - two strawberry Pocky Tokishou - teriyaki octopus with shiso - live octopus sashimi with wasabi, shiso, & umeboshi dipping sauce - tempura octopus, kabocha squash, & eggplant with lime & salt - tsukemono - octopus hot pot with tofu, hon shimeji, enoki, negi, bean sprout, & cabbage in smoky/sweet broth - rice with octopus, edamame, & carrot - dashi with fish cake & some herb I couldn’t identify (I think it was mitsuba; looked similar to cilantro but more floral) - 2.5 slices of Asian pear - morinaga jumbo monaka from Lawson at Mihara Station 11/26 Yassa Hotel breakfast - broiled salmon with kombu - miso soup with wheat gluten & tofu - white rice with nori - fried egg - tsukemono (cucumber, kombu, & sesame) - wheat gluten with green bean - pickled daikon, mustard greens, & umeboshi - half tangerine (or maybe satsuma?) & a piece of persimmon - one sip of that chlorine-esque green tea - 3 tiny sausages (the 7/11 equivalent of “Lil’ Smokies”) Sanjobo (Nara Station) - bukakke udon with tempura maitake mushrooms, grated daikon & ginger, negi, & tempura soft-boiled egg - chocolate croissant from Vie de France (Nara Station) - one bottle of Mets grapefruit (bottled by Kirin) (*Note: this is the best grapefruit soda I’ve had besides Squirt*) - one persimmon cookie Tsukijitei - 2 cups of hojicha - 4 pieces of persimmon leaf sushi (mackerel, red snapper, horse mackerel, & salmon) with pickled ginger - nyumen noodle soup with mushroom - simmered vegetables with clam & egg - tempura: shrimp, mushroom, kabocha squash, eggplant, & shishito pepper - some premium-ass strawberries & the remainder of a bottle of Mets in the bathtub (*Note: by this time, Mets has surpassed Squirt as the preeminent grapefruit soda*) 11/27 - 2 deer-shaped kanoko with white bean paste in Nara Deer Park - one tsukune skewer with tare & one ship chicken wing skewer from the yakitori shop at Nara Station - one bottle of Mets grapefruit (see 11/26) Isetan Kyoto Station food court - squid & shiso maki with soy and pickled daikon - butter & scallop onigiri - European pear & yellow peach juice from Vegetaria - one cup of hojicha at Kyomachiya Ryokan Sakura Hongangi Gokomachi Tagawa - one cup of green tea - chawan mushi with burdock, spring onion, minced duck, sansho pepper, & yuba sauce - snapper (tai) sashimi with seaweed soy sauce, wasabi, and shiso flowers - yellowtail sashimi with spicy daikon, chili powder, & green onion with ponzu & salt - white miso soup with crayfish (grilled head, brains, and body) with taro & sansho leaf - grilled conger eel with ginger soy - oyster from Hokkaido - ginkgo & lily with tofu sauce - deep fried persimmon with chestnut & cream cheese - sea bass sushi presented as onigiri (fish was seared with charcoal brick before serving) - grilled Touchigi beef (H-bone & rump) with roasted walnuts, aka miso & walnut sauce - crab from Taiza (? I don’t know my japanese cities, sorry) with roe, brain, & vinegar jelly - turnip & mizuna soup with kue (grouper) back with dried scallop broth & yuzu - tsukemono (carrot, daikon, & cucumber), lotus root, & ginger beef Achilles’ tendon - miso soup with shimeji mushroom - rice from Kyoto - two cups of hojicha from Ippodo tea - persimmon with lime jelly & mint with a birthday candle in it - Haagen Dasz strawberry crispy ice cream sandwich with a taller, more impressive birthday candle in it 11/28 Kyomachiya Ryokan Sakura Hongangi breakfast - salt-grilled mackerel with grated daikon - pickled daikon & carrot - rolled tamago omelet - rice with furikake - simmered mushroom, eggplant, carrot, & edamame - miso soup - one glass of hojicha - 1/2 mint chocolate thc bomb bon - one bottle of Mets - one red bean mochi with strawberry - matcha kyo roll from Arinca Kyo Roll - lotus root & ginger beef Achilles’ tendon onigiri (take-home from Gokomachi Tagawa) - sugar snap peas - roasted sweet potato (from Chiba) (split with Bonnie) on the street in Arashiyama, Kyoto - a few roasted chestnuts from Yakigori (directly next to the sweet potato vendor) Muromachi Kaji - sweet potato fried with pork - kamo (burdock root) - yam with hairy crab - sawada (spanish mackerel) fried with onion sauce - yurine soup with mochi - yuba with soy milk sauce - sashimi (with soy, umeboshi, & red snapper / flounder liver dipping sauces): buri, hirame (flounder), smoked bonito, Kyoto-style presser mackerel - burdock with sesame - one large cup of hojicha - chawan mushi (with abalone liquor instead of dashi) with wheat gluten, scallop, & crayfish - grilled spanish mackerel with potato, eggplant sauce, & green onion - grilled sesame dough with soy sauce - kabura radish, carrot, ginkgo, & amadai soup with wasabi & seaweed - rice from Shiga with mukago (tiny japanese yam seasonal in autumn) with yuzu - tsukemono (carrot & radish), baby sardines with sansho, & kombu - matcha sorbet with some sort of roasted rice powder (the same powder on mochi kinako)(*Note: this was the best sorbet of 2018 to date*) 11/29 Kikunoi Roan - a sip of yuzu-scented sake - 4 cups of hojicha - Nanzenji mushi (steamed egg custard with soy milk) with ginger - hassun course: smoked salmon sushi, lotus root stuffed with mustard, sea cucumber & turnip salad, poached anglerfish liver, haddock roe terrine, mustard-dressed canola flower, tofu pickled in white miso - sashimi of tai (red sea bream) and koshibi (young bluefin tuna) with chrysanthemum petals, soy, & wasabi - sashimi of yellowtail, grated Kyoto radish, soy sauce - red tilefish steamed with grated kabura turnip, wood ear mushroom, lily bulb, mitsuba, uni from Hokkaido, ginkgo nut, wasabi - miso-marinated karei (flatfish) with yuzu fragrance - strawberry & wasabi sorbet (*Note: this has been my favorite sorbet of 2017 & is a close second to 11/28’s sorbet*) - hot pot of duck breast, duck meatballs, kujo onion, shimonita onion, & sansho pepper - rice with salmon roe & japanese pickles (kombu & burdock, I think) - Kintoki carrot soup with fu (wheat gluten) - yuzu sorbet, kaki (persimmon), tea jelly - many a sip of Mets grapefruit - onigiri from Muromachi Kaji (see 11/28): rice, mukago, & yuzu - onigiri from Kikunoi Roan: rice, ikura, and seaweed - more sips of Mets grapefruit - two cups of Meiji-brand matcha pudding - you know I capped those off with the sweet refreshment of Mets grapefruit soda 11/30 - a couple of sips of Mets grapefruit soda to start the day off right - chocolate croissant & Asiago roll from Boulangerie DONQ Française in Kyoto Station - one piece of NOTIME gum - samples of grilled dried/ salted horse mackerel & komasu from a fish store on the side of the road in Hakone - a few sips of kombu tea from the same store - one white bean manju from another shop in Hakone - ikura onigiri from 7/11 - 6 pieces cucumber maki, 6 pieces of dried gourd maki, 6 pieces of pickled daikon maki from a shop next to the Hakone open-air museum - one cone of coffee milk soft-serve from Café Adanté Hakone Hakoneyumoto Onsen Yaeikan dinner - LOTS of Mets grapefruit (a 1.5 liter bottle was consumed over the evening; half in the onsen, half at dinner) - mochi kinako - one sip of sake - sashimi: ika, hamachi kana, tai, & maguro with shiso flowers, soy, & wasabi - almond-coated shrimp - poached daikon - fish cake with something resembling jicama (or Asian pear but not sweet) - sardine - rolled omelet with herbs (mitsuba maybe?) - mochi with ikura - mochi vegetable salad - chicken dashi with mushroom & daikon - steamed tai with shimeji & negi - duck tsukune (I think) with bell pepper, sansho leaf, & daikon - sumono (I think that’s what she said? It resembled squid but with texture closer to scallop) sashimi with grated mountain yam, chrysanthemum, & canola flower - pork belly hot pot with fried tofu, grated daikon, mochi, & cabbage - rice with daikon - swampy miso soup with shimeji - tsukemono: pearl onion, daikon with yuzu, mustard greens - pound cake with strawberry, whipped cream, & black sesame 12/1 Hakoneyumoto Onsen Yaeikan breakfast - maguro with grated mountain yam & soy - rice with pickled daikon & mustard greens - rolled tamago with seaweed - stewed eggplant with sansho leaf & bean curd - potato salad - roasted saba mackerel with umeboshi-pickled daikon - wakame & edamame salad, mentaiko, mountain yam, & miso - spinach (or some equivalent) with sesame oil & mountain yam - hot pot with tsukune, soft tofu, enoki mushroom, & cabbage - miso soup with mountain yam - most of a bottle of Mets+ lemon squash - kiwi & pink grapefruit juice from Kinokuniya Fruits at Shinagawa Station Yakitori Imaiya Sohonten - soft tofu with wasabi & nori - chicken breast with sweet soy - 1 negima skewer - 1 kawa skewer - 2 bonjiri skewers - 1 hatsu (chicken heart) skewer - 1 sasami wasabi skewer - 1 tsukune skewer with raw egg - 2 chicken wing tip skewers (2 tips each, so I guess 4 wings) - 1 ginkgo nut skewer - 1 shiitake skewer - 1 momo skewer - green tea - pound cake with Haagen Dasz vanilla ice cream & strawberries (the remaining strawberries were eaten in a jacuzzi tub) 12/2 Sakura Prince Hotel (Tokyo) breakfast - bacon - 2 pieces of marjoram sausage - 1 mini croissant - 1 mini chocolate croissant - rice with pickled mustard greens - 2 slices of melon - orange juice - a few slices of grana padono - jamon y brie baguette from Brasserie Viron, Tokyo Station - one glass of grapefruit juice at Sakura Prince *executive lounge* Unagi Uomasa - green tea - deep fried eel bones - eel liver with wasabi - clear soup with mitsuba, eel liver, & rice puff - tsukemono - unagijyu with sansho pepper 12/3 Florilège - sweet potato with roasted hojicha leaves - scallop, turnip, fennel flowers, finger lime, kombu powder, fromage blanc with lemon sauce - bread roll made from the byproduct of rice wine - n/a cocktail: ginger, Japanese mandarin, shiso, & shiso flower - pacific saury with its liver, ikura, ginger, Japanese spinach (?), & parsley oil - suppon, kinomi (?), wild shiitake, cabbage, caviar, suppon broth - miyazaki sirloin carpaccio (7-8 year-old cow), pommes / mushroom purée, Japanese herbs, beef consommé - sea eel, eggplant, port wine sauce, beet, red shiso ice - abalone with sauce of is liver, shiso with pumpkin purée, maitake & mixed mushroom noodles - whole wheat sourdough - guinea fowl with miso rice - ginger / lemongrass gel & foam, Japanese mandarin served fresh, powdered, & as sorbet - deconstructed apple tarts tatin with vanilla ice cream - chocolate omelet, espresso sauce, whipped chantilly cream - ground cherry with apricot glaze - 2 cups of green tea - 1/2 mint chocolate thc bomb bon Han No Daidikoro Kedochika - nishio matcha & shochu - spicy salad with sesame oil & red pepper - roast beef - kimchi - pickled cucumbers - nori chips - white rice - 5 cuts of wagyu beef (+1 cut of Omi wagyu as a gift) - mascarpone ice cream - more mascarpone ice cream with a “happy anniversary” sparkler in it - 2 cans of Mets grapefruit (drank while taking a foot bath) 12/4 Sakura Prince Hotel breakfast - white rice with whitebait & mustard greens - 4 cubes of pineapple - many strips of bacon - a can of Mets grapefruit soda - lots of strawberries (Smile Monkeys brand ¥500 container) Aboard Singapore Airlines flight SQ12 (NRT > LAX) - one cup of orange juice - one bag Singapore Airlines brand peas and crackers - zensai: shrimp ball, vegetables, and stewed bean curd - cold soba noodles with wasabi, nori, negi, and dipping broth - gyuniku sigureni: simmered beef with burdock, sweet potatoes, & flavored rice - bread roll - Haagen Dazs cookies and cream ice cream - one banana - nasi lemak: coconut rice, peanuts, fried chicken & shrimp, dried baby anchovies, sambal, hard-boiled egg, green beans - bamboo shoot salad - Haagen Dazs vanilla ice cream - Insalata pizza (mozzarella, basil pesto, baby greens) from WPizza @ LAX - one lifesavers mint (the green kind) 12/5 - salad with avocado, blu di bufula, tomato, olives, almonds, & vinaigrette & two small slices of bread from Obica - 15 peanut butter-filled pretzel nuggets - 3.5 slices of pepperoni, bell pepper, extra black olive and extra mushroom pizza & 2 parmesan bread twists from Domino’s Pizza 12/6 - one bottle mighty mango Naked Juice - chicken harvest salad with apples, walnuts, grapes, and cheddar from Tender Greens - one sleeve of Smarties (note the smaller sleeve size in the 2018 holiday season) - one latke with sour cream at WeWork Gramercy - 3 handfuls of Cinnamon Toast Crunch - steak with wild rice, butternut squash, cranberries, & parsley leftover from Nordstrom’s catering - 4 handfuls of Cinnamon Toast Crunch 12/7 - chipotle bbq chicken sandwich with aioli & roasted red peppers & Caesar salad from Tender Greens - sample of cured aged bonito and soy cured tuna from Osakana - roasted gochugiang and sake kasu-cured swordfish, roasted mushrooms with soy and yuzu kosho, komatsu with ginger and black sesame 12/8 - bacon, egg, & cheese on a roll from a bodega in BedStuy - some grapes, pineapple, watermelon, and salami leftover from Nordstrom’s catering - one mini clementine - one mini chocolate macabee - kale, broccolini, radicchio, and nuts with jasmine rice with black bean and corn leftover from Nordstrom’s catering - turkey, swiss cheese, lettuce, pickles, and a comical amount of mustard on a roll from a bodega in Dumbo - simply mango brand orange mango juice 12/9 - two bowls of Special K red berries - one nasturtium from my window box - 2 slices of leftover pizza from 12/5 - one big ol’ nasturtium from my window box - 2 scoops of Ben & Jerry’s non-dairy PB & cookies ice cream - basil fried rice with vegetables from SriPraPhai 12/10 - grilled albacore tuna, roasted carrots & Brussels sprouts, arugula salad with fennel, parmesan, and lemon vinaigrette from Tender Greens - one mini sleeve of Smarties Four Horsemen - salt cod fritters, chermoula - chicken liver mousse - bread, cultured butter, cantabrian anchovies - la marotte (pasteurized sheep’s milk cheese), tomato jam, fennel pollen crackers - shima aji, yuzu, lemon oil, calabrian chili - spanish mackerel, coriander, garlic oil, lemon - sea scallops, leche de tigre, kohlrabi, fish sauce - beef tartare, seeds, buttermilk, sesame cracker - shrimp a la plancha, salmoriglio, meyer lemon, oregano - red endive, honeycrisp apple, pistachios, pecorino pepato, pink peppercorn - crispy potatoes, aioli, tomato chipotle sauce - roasted rack of lamb, beluga lentils, pickled aji dulce, celery root - almond cake with quince - butterscotch budino, hazelnuts, salted caramel - fior di latte ice cream, marsala zabaglione 12/11 - cup of hot chocolate from some Jaguar promo campaign in Flatiron - roasted chicken salad with grapes, smoked almonds, & capers from Sarabeth’s - some sea salt & caramel Buc’ee’s beaver nuggets - salt & pepper grilled chicken sandwich with roasted red peppers and aioli & mashed potatoes from Tender Greens - Israeli couscous with herbs & radishes leftover from Nordstrom’s catering 12/12 - fried chicken, mashed potatoes, and baby lettuces with sherry vinaigrette from Tender Greens - 13 peanut butter filled pretzel nuggets Atla - pineapple, canela, passion fruit agua fresca - quesadilla with maitake mushrooms - striped bass black aguachile - mole blanco, leeks, cabbage - fish milanese, cucumber, lime, tortillas 12/13 - one bosc pear - grilled chicken harvest salad with strawberries, blueberries, walnuts, cheddar, and champagne vinaigrette from Tender Greens - one crusty old yellow starburst and a slightly less crusty red starburst Sweetwater - bread with olive oil and balsamic - pappardelle with slow roasted lamb, sun dried tomatoes, cream & parmesan 12/14 - chipotle bbq chicken sandwich with roasted red peppers & aioli & Caesar salad from Tender Greens - one mini sleeve of smarties - one bottle of Natalie’s orange juice - a few pieces of SheWolf miche - chicken broth with sunchokes, fingerlings, & chestnut mushrooms 12/15 - everything bagel with vegetable cream cheese and tomato from Hot Bagels and Deli - leftover SheWolf miche Kajitsu - sweetened sparkling matcha soda - soup of kabura turnip, wood ear mushroom, and wasabi - sake lee and white miso soup with carrot, shiitake, and namafu - daikon rice with turnip greens and sesame - spinach in dashi with nori - grilled black sesame tofu, soy sauce, wasabi, monaka - seasonal assortment: endive and chrysanthemum petal in dashi - maitake mushroom with apple - lotus root with red bean - namafu wrapped in Napa cabbage with shiitake jelly - pickled Japanese artichoke (crosne) - tofu, persimmon, pomegranate - fried potato & romenesco cauliflower - namafu coated with nori - fried yuba - grilled pumpkin, ginkgo nut, and namafu in white miso and yuzu - fried mushroom & ginkgo nut spring roll with yuzu kosho - unsweetened sparkling matcha - simmered daikon with yuzu - chilled cabbage, lotus root, shiitake with sesame dressing - black truffle rice with scallion and kudzu root sauce - green apple sorbet, honeycrisp apple sorbet, apple gelee, pistachio and goji berry - lily bulb with red bean, strawberry, mochi flake - grape sorbet with fresh berry and tofu purée - yuzu soda - matcha - sugar candies 12/16 - oeuf gamin (poached egg, potato and goat cheese nest, ratatouille) from Le Gamin - 2 bowls of half regular Special K half Special K red berries - one bottle of Egils Grape (grapefruit soda from Iceland) - one bag of Dirty jalapeño kettle chips 12/17 - strawberry almond quinoa crunch with granola clusters Joy Böl - shio koji pork, white rice, bean sprouts, corn, and kale from Roast Kitchen - one handful of Buc’ee’s beaver nuggets - one IceBreakers cinnamon mint Frankie’s 457 Spuntino - Sicilian white anchovy on Sullivan Street Bakery stiratto bread - fennel, celery root, parsley, red onion, pumpkin seed, pecorino romano with lemon vinaigrette - cavatelli with hot sausage and sage brown butter - a few bites of gnocchi marinara with fresh ricotta - one candy cane 12/18 - chicken and chorizo sandwich with queso fresco, pickled onions, and jalapeño from Make Sandwich - one mini sleeve of Smarties - walnut brownie from Maison Kayser - one bite of a holiday cookies 21 Greenpoint - meg ryan pizza: arrabiata sauce, garlic confit, mozzarella, basil - pepperoni pizza 12/19 - beef noodle soup with baby bok choi from Burp Bowl - one mini sleeve of Smarties Pasta Flyer - whole wheat rigatoni with meat ragu - tri-colore side salad: romaine, arugula, radicchio, watercress, baby kale, farro, cucumber, young pecorino, red wine vinaigrette - one bowl of half Special K red berries half regular Special K 12/20 - grilled chicken harvest salad with grapes, apples, walnuts, and cheddar from Tender Greens - one bag of pretzel Goldfish Saint Julivert - cantabrian anchovies, vanilla butter, bread - sorullitos, hush puppies, chili-caper mayo, - pickled wild shrimp, sweet onion, saltines - pig ear terrine, kombu, chili oil, oysters - raw scallop, shiso tacos, salsa macha - squid carbonara, parmesan, spicy squid ink, endive - pozole, wild shrimp, avocado, lime - hamachi collar, jerk seasoning, lime - budín: Cuban bread pudding, mezcal ice cream - flourless chocolate cake, cocoa nib frozen yogurt, candied fennel seed 12/21 Aquavit - two pieces of rye bread with butter - one sourdough roll - matjes herring - mustard herring - glassblower herring - gravlax with havmäster - shrimp skagen egg - cheese pie - peanut potato - swedish meatballs with lingonberry - christmas ham with mustard - glazed spare rib with braised red cabbage - prinskorv - jansson’s temptation - one cup of glögg - saffron custard - 1/2 double chocolate cookie (note: this might legally count as one full chocolate cookie) - 1 earl gray or bergamot cookie - 1/2 sugar cookie Cote - one glass of frosé - pickled cauliflower - pickled chayote with jalapeño - American wagyu flatiron - 45 day dry aged ribeye - galbi - hanger steak - ssamjiang (with the meats) - pink radicchio - egg soufflé - fermented soy bean and tofu stew - spicy kimchi and pork belly stew - radish kimchi - white rice - Korean sweet potato - shiitake mushroom - vanilla soft serve with soy sauce caramel Momofuku Ko Bar - one sip of Momofuku Shacksbury cider - one piece of cold fried chicken with pickles - pepper, steak, & cheese hot pocket - naked pruner ice cream, pickled mulberries, olive oil 12/22 Four Horsemen - house-milled rye focaccia - chicory salad, mulled cider vinaigrette, pears, pecans - roasted turnips, pickled golden raisins, whole grain mustard - rigatoni cacio e pepe, pecorino romano, parmigiano reggiano - flourless chocolate cake, soft cream, salted caramel Aboard American Airlines flight AA2218 (JFK > SAN) - one bag of mini pretzels - one can of Sierra Mist - 12 ounces of raspberries 12/23 - one grapefruit Izze Hillcrest farmer’s market - one chicken taco, one al pastor, & one carne asada taco with guacamole, pico de gallo, and salsa rojo - sample of grapefruit juice from Valley Center Growers - sample of black olive bread from Bread & Cie - hard cider salami from small goods - small goods chicken liver pate - andante cheese bel canto (goat cheese) - point Reyes 2 year Gouda - mt Townsend creamery trufflestack - Cabot black label cheddar - sample of ginger beer from SD ginger beer co - chilaquiles verde: 2 eggs, cilantro cream, black beans, cotija, guacamole, latin gremolata from Hundred Proof - a hunk of Bread & Cie olive bread - one grapefruit Izze El Jardin - jalisco style quesadillas: fresh masa, cotija, caldillo - red snapper pozole verde - beet aguachile, yellowtail, chiltepin chili, carrot, citrus - yellow corn tostadas that were sorta like papadums - blue corn tortillas with salsa macha - seared tuna tiradito, black garlic & orange chiltepin sauce - grilled octopus, sour orange glaze, root purée, romanesco, chorizo, pickled red onion & habanero - arroz con leche with poached quince & amaranth crunch - one glass of champagne or prosecco or whatever - another hunk of Bread & Cie olive bread 12/24 - tangerine curd & vanilla cream morning bun and cinnamon roll from Wayfairer - one mug of grapefruit juice - point reyes two-year gouda with bread and cie olive bread crostini - one bottle of grapefruit Izze - one mug of grapefruit juice - 3 pieces of bread and cie olive bread crostini Campfire - sprouted porridge bread, whipped butter, lava salt - roasted beet, persimmon, sunflower, coffee, chocolate meringue - grilled brassicas, korean chili vinaigrette, buratta, yeast - blistered wax beans, opah, soft boiled egg, olive, shallot - potato cooked in chicken broth, celeriac purée, garlic, peppers, celery - beef filet, sage, pepita pesto, pumpkin béarnaise - buckwheat cake, walnut, apple butter, apple ice cream, creme fraiche, clove 12/25 - chocolate croissant from Wayfairer (toasted day-old version) - point reyes two-year gouda with bread & cie olive crostini - one mug of grapefruit juice - bites of daikon, carrots, dried cherries and dried apricots - more bread & cie olive crostini with gouda - pomegranate-braised brisket with turnips, daikon, and carrots - one can of Canada Dry ginger ale - a couple of spoonfuls of some sort of soup that may or may not have been ribolita (note: some of the sips were spoon-fed from Thomas and Brooke) 12/26 - more gouda and bread & cie olive crostini - two squares of Ritter Sport George’s California Modern - bread & butter - honeynut squash, honey vinaigrette, toasted squash seed and bee pollen dukkah, tangerine, espellete yogurt, chili - carrot campanelle pasta, alba white truffle, soft egg, pickled ramps, peas, parmesan, potato crumble - San Diego spiny lobster, foraged herb and flower butter - Rohan duck, preserved kumquat, grilled broccoli, toasted peanut, scallion pain perdu, pickled vegetables, crispy duck leg - dry-aged ribeye, smoked pastrami crust, brassicas, pickled mustard seed jus, sunchoke gratin with mornay sauce - tangerine & quince vacherin, cream cheese mousse, tangerine sherbet, burnt mandarin meringue - doughnuts & dips: almond cookie butter, bourbon caramel, meyer lemon marshmallow creme, salted maple frosting - 3 mini mint ice cream mouthfuls from Trader Joe’s - one fortune cookie from Panda Express 12/27 - one bottle of grapefruit Izze - pesto pasta salad with tomato from Jetbox at San Diego airport - one bag of Deep River zesty jalapeño kettle chips (note: these were EXTREMELY zesty, almost dangerously so) - spicy chicken teriyaki, some salad, and some gyoza from Shodai Teriyaki - one glass of orange juice 12/28 - one grapefruit - northern gold cheese with cranberry and hazelnut rainforest crisps - a few handfuls of Life cereal - 1.5 glasses of orange juice - several handfuls of white cheddar pirates booty - 2 rock goat cheese with cranberry and hazelnut rainforest crisps Kedai Makan - roti jala (net bread) with lamb curry - kam heong clams “golden fragrant” with bird’s eye chili, shallots, curry powder, oyster sauce, rice wine, dried shrimp, jasmine rice, & kerabu taugeh - one bite of mushroom pan mee 12/29 - full house (one pancake with maple syrup, 2 over medium eggs with green tabasco, & 2 strips of bacon) with a large glass of orange juice from Hi Spot Cafe - 1 mint thc chocolate (Phoenix Cannabis) - salt & pepper peanuts - cornmeal crust pizza with pesto, pickled garlic, onion, arugula, egg, parmesan, mozzarella, giardinara, and mushroom powder - spinach and arugula salad with white onion & mushroom-powder covered mushrooms - 1 can of Cawston Press ginger beer - 1 mini bottle of Prosecco - 1 lime lacroix - a silly amount of bolthouse farms amazing mango juice 12/30 - 2 waffles with strawberries, blueberries, pineapple, and butter - 1/2 bockwurst - 1 serenekake - 2 krumkake No Anchor - kumamoto oyster, No Anchor beer vinegar, dill oil - endive salad, compressed persimmon, fromage blanc, yuzu jelly, honey - smoked sturgeon, beet mostarda, beet meringue, egg, green elderberry capers, sourdough rye - beetroot vareniki: cheese & potato dumplings, roasted oyster mushrooms, sour cream, rye & sage crumble - wagyu zabuton, pickled onion soubise, hakurei turnip, garum - frozen yogurt semifreddo, maple gel, aquavit meringue, fig leaf oil - dark chocolate sorbet, maple caramel, whipped olive oil - a small glass of bolthouse farms amazing mango juice - one mint thc chocolate (Phoenix Cannabis) - another glass of bolthouse farms amazing mango juice - 2 rock goat cheese and clothbound cheddar with cranberry and hazelnut rainforest crisps 12/31 Coastal Kitchen - jok congee: ginger fish sauce, pork sausage, carrots, pickled ginger, bell peppers, cilantro, green onion, egg - apple crumble with rosemary - one slice of green apple - one large glass of orange juice - thc mint chocolate (Phoenix Cannabis) - 2 arbutus strawberries picked on the side of the road - 1/2 roast chicken with mashed potatoes from Red Apple Market - one glass Simply Orange extra pulp - another glass of simply orange extra pulp - another phoenix thc mint chocolate 1/1 - two two-bite brownies - two glasses of simply orange high pulp - hash browns and one fried egg with cholula Aboard Alaska Air flight 14 (SEA>EWR) - fall harvest salad: spinach, maple-miso roasted sweet potatoes, quinoa, feta, farro, & rotisserie chicken with avocado coconut curry dressing - 2 biscoff cookies 1/2 - chicken and chorizo bowl with spinach, basmati rice, & salsa verde from Roast Kitchen The Meatball Shop - meatball smash with spicy pork meatballs, spicy meat sauce, and mozzarella cheese - simple salad with apple, chive, & apple cider vinaigrette - roasted broccoli with garlic and chili 1/3 - harvest salad with grilled chicken, grapes, apples, and walnuts from Tender Greens - 8 peanut butter-filled pretzel nuggets - one IceBreakers cinnamon mint Yakitori Taisho - 2 squid leg skewers - 2 chicken skin skewers - 1 chicken wing skewer - potato salad with kewpie, ponzu, and togarashi - spaghetti with ketchup - rice with sansho and soy - miso soup - pickled daikon - salad with tomato and cucumber 1/4 - chipotle bbq chicken sandwich with aioli & roasted red peppers & Caesar salad from Tender Greens - tunakotsu ramen, tuna belly chashu, yuzu kosho, onsen egg from Yuji Ramen - 1.25 CoolHaus IM Pei-nut butter ice cream sandwiches with chocolate cookies and peanut butter ice cream 1/5 Frankel’s - 1/2 aunt Blanche (scallion cream cheese, roasted and pickled beets and carrots, watercress, vinaigrette) on a toasted sesame bagel - 1/2 number one (pastrami salmon, scallion cream cheese, pickles, and dill) on a toasted sesame bagel The Islands - jerk chicken - esvoveitched red snapper - rice & peas - steamed vegetables - salad - one peppermint in the Lyft ride home 1/6 - one fried egg over medium with cholula, one pancake with butter and maple syrup, bacon, & one large orange juice from Kellogg’s Diner - 1/2 orange cbd chocolate bomb bon Aris Pollos A La Brasa - 1/2 roast chicken (split with Bonnie) - mashed potatoes - sweet plantains - octopus / shrimp salad 1/7 - shio koji marinated pork bowl with kale, roasted corn, basmati rice, ginger scallion sauce from Roast Kitchen - 12 peanut butter-filled pretzel nuggets - 7 peanut butter-filled pretzel nuggets - lots of cantaloupe - African peanut stew with sweet potatoes, bell peppers, and vaped weed over white rice - one sour orange gummy bear - one sour watermelon & one sour grapefruit gummy bear 1/8 - beef noodle soup, chili oil, baby bok choi from Burp Bowl Racines - lots of bread & butter - winter citrus, kaffir lime, tardivo - warm scallops, bonito butter, meyer lemon - sepia, asian pear, white soy - grilled leeks, lovage, anchovy - roasted chicken thigh “catalane”, walnut, espelette - miso ice cream monaka with oat crumble & feulletine from the Little One 1/9 - grilled chicken, lettuce, tomato, & pesto mayo on a plain bagel with a bag of jalapeño potato chips from Zucker’s Bagels & Smoked Fish - bites of honeycrisp apple & SheWolf miche bread - borscht with beets, potatoes, dill, and honeycrisp apple - SheWolf miche bread - 1/2 (partially) baked honeycrisp apple with oats, cinnamon, clove, and nutmeg 1/10 - chicken tikka biryani with peanut mirchi dressing, pineapple raita, and crispy onions - earl gray dark chocolate truffle from Eh Chocolatier Just for Fen - marinated beef rice noodle: beef shank, pickled radish, sour string bean, baby bok choi, scallion, cilantro, peanuts - crispy cucumber - one bowl 1/2 special k red berries 1/2 regular Special k 1/11 - grilled chicken sandwich with roasted red peppers and aioli with Caesar salad from Tender Greens Wu’s Wonton King - three cups of jasmine tea - cold jellyfish salad with pickled carrot and daikon - 3 bowls of wonton soup - garlic aromatic crispy chicken - golden fried rice - mango jelly - buckwheat ice cream monaka with toasted buckwheat & chocolate fudge from The Little One - a few sips of chamomile tea - one cutie (are those tangerines or clementines?) 1/12 Chez Ma Tante - salmon gravlax with sesame, lemon, creme fraiche, and crackers - 1/2 of one pancake - one bottle of Natalie’s grapefruit juice Racines - lots of bread & butter - sepia, asian pear, red shiso, white soy - fluke crudo, yuzu, swiss chard, apple - roasted sunchokes, coffee, black cardamom, jamon - grilled cabbage, duck fat, banyuls vinegar - steelhead trout mi-cuite, sorrel, butter - most of a bag of matcha Hello Panda - one bottle Elite Organic blackberry juice 1/13 - steamed rice roll with beef, bean sprout, cilantro, corn, & sesame from Joe’s Steam Rice Roll - one peking duck bun with hoisin & scallion from Peking Duck Sandwich Stall Fu Run - cumin and chili crusted crispy fish - triple delight vegetable: potato, long pepper, and eggplant - green bean sheet jelly with peanuts, cabbage, cilantro, cucumber and chili oil - white rice - five pours of sichuan green tea from Fang Gourmet Tea - Portuguese egg custard tart from New Flushing Bakery Ian’s house - fresh bread with handmade butter, fermented garlic honey - green salad - tomatoes with fresh ricotta - radishes with garlic and vinegar - fresh buttermilk vanilla ice cream, pears cooked in honey - strawberry shortcake from Veniero’s 1/14 - one mimosa with a slice of strawberry from WeWork - grilled albacore tuna, mashed potatoes, arugula salad with fennel & lemon vinaigrette from Tender Greens Num Pang - grilled khmer sausage sandwich with sriracha mayo, pickled carrot, jalapeño, & cilantro - charred broccoli with spicy green goddess dressing - one cutie (are those tangerines or clementines?) - one sip of penicillin (scotch, ginger, honey, lemon, & laphroaig 10 yr) from The Exley

[justanothercookery]

Upside-down apple crumble meringue pie

Roast chicken with double potato wedges and coleslaw, followed by upside-down apple crumble meringue pie on Sunday 26 November 2017

As I start to write this, I realise that I am more intent on writing down the dessert recipe from last night, which was an entirely concocted confection that proved a hit, than I am the coleslaw. Coleslaw is something that I make without really thinking about it; this happens after making it every day for six months in quantity to feed 1,000 people. I don’t have to give it very much thought at all. But it is important. So this how I was taught to make it on Kibbutz Ramat HaKovesh in 1999, and how I make it today. (Although admittedly this is a little more refined and doesn’t involve mixing it in a vat with my arms.)

Coleslaw

Serves 6

1/2 a white cabbage, cored and finely shredded

2 carrots, grated

1 apple, cored and cut into matchsticks

1/2 small red onion

1 teaspoon salt

1 dessert spoon sugar

2 1/2 tablespoons white wine vinegar

Juice of half to a whole lemon

2 tablespoons mayonnaise

Salt and white pepper to taste

Shred the white cabbage by hand and place it in a large mixing bowl. Pour over two tablespoons of white wine vinegar, the teaspoon of salt, and the sugar. Mix well and leave it to sit for at least an hour.

Meanwhile finely slice the red onion and set it in a small bowl with the remaining half-tablespoon of vinegar. 

Grate the carrot and prepare the apple. Toss the apple in a squeeze of lemon juice to prevent it from browning.

When the cabbage has pickled slightly, drain of the liquid but reserve it. You might or might not need it.

Tip the carrot, drained red onion, apple, and lemon juice into the bowl. Add the mayonnaise and mix slowly and thoroughly. The mayonnaise will need to be worked through the vegetables (and fruit) carefully. Season with salt and pepper as you think it needs it and add more lemon juice. The lemon juice is a brightener, so add it depending on how the coleslaw tastes and how large and juicy the lemon is. You might want to add a dribble of the sugary-salty-vinegary pickling liquid but the chances are it won’t need it. 

Turn it out into a serving bowl and watch people fall over it exclaiming how fresh the flavours are and what a revelation it is because it isn’t smothered in mayonnaise.

Upside-down apple crumble meringue cake

Where the inspiration for this came from is beyond me. I made mayonnaise on Saturday and wanted to use the egg whites. That’s a good starting place. As for the upside-down apple crumble element? Heaven knows. 

This dessert is sweet, even with the unsugared cooking apples. Be warned.

30g butter, fridge cold and cut into cubes

20g plain flour

20g desiccated coconut

20g rolled oats

20g caster sugar

3 cooking apples, peeled, cored, and cut into small chunks

Squeeze lemon juice

2 egg whites

100g sugar

1 teaspoon cornflour

Heat the oven to 170º Celsius.

Start by making the crumble base. Rub together the butter and flour until it resembles sand. Then add the coconut, oats, and sugar and mix together with a knife.

Grease a 25cm pie plate and press the crumble mixture into it.

Tip the lemoned apples over it and place in the oven for 30-35 minutes.

Just before the base has finished baking, start on the meringue topping.

In a scrupulously clean bowl whisk the egg whites with a pinch of salt until they form soft peaks. Add the sugar, a tablespoon at a time, until the mixture turns stiff and glossy. Finally beat in the cornflour.

Spoon the meringue over the apple and return it to the oven for 15 to 20 minutes until it has risen a little and turned golden. I let it rest for about 15 minutes before serving. My father had it with cream, but no one else felt it needed it.

[juilojio753]

Vegetarian (Vegan) Garden Vegetable and Curry Soup.

Hello everybody, it is Brad, welcome to our recipe site. Today, I'm gonna show you how to prepare a special dish, vegetarian (vegan) garden vegetable and curry soup. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Vegetarian (Vegan) Garden Vegetable and Curry Soup is one of the most well liked of current trending meals in the world. It is simple, it is fast, it tastes delicious. It's enjoyed by millions every day. Vegetarian (Vegan) Garden Vegetable and Curry Soup is something that I have loved my entire life. They're nice and they look fantastic.

To begin with this particular recipe, we must first prepare a few components. You can cook vegetarian (vegan) garden vegetable and curry soup using 36 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Vegetarian (Vegan) Garden Vegetable and Curry Soup:

{Make ready of Vegetables.

{Make ready 12 oz of Carrots, shredded or diced.

{Prepare 1 head of small, Napa cabbage (or see the optional ingredients below. I use Napa for the crunch, but Kale adds special flavor. Spinach is good too).

{Prepare 5 stick of Celery.

{Take 2 of small, Turnip.

{Make ready 2 head of Broccoli, trimmed of stems.

{Take 1 can of (28 oz) whole, peeled, Tomatoes, crushed by hand.

{Get 3 of small, Onion.

{Prepare 3 of Leeks, trimmed of most of the green.

{Prepare 1 bunch of Cilantro (one).

{Prepare 2 of medium, Potatoes.

{Prepare 1 can of corn, sweet, gold, drained.

{Get 1 bunch of basil (two).

{Get 6 oz of Mushrooms, Shiitake.

{Get 6 oz of Mushrooms, baby Bella.

{Prepare 10 clove of Garlic, peeled, smashed.

{Get of Base.

{Make ready 6 oz of curry paste (to taste, whatever color you want).

{Make ready 2 can of Coconut milk, preferably full fat (have 2 extra cans on hand).

{Take 4 cup of Stock, or Broth, vegetable (have 2 extra cups on hand, either bought in a carton, or self-prepared, your call).

{Take 4 tbsp of Butter (or the equivalent Vegan saturated fat substitute).

{Prepare of Cookware.

{Get 16 quart of Stockpot (it might work with a 12qt, but you're cutting it close, if you don't scale down a little).

{Take of Spices.

{Take 1 bunch of Basil (its listed on the veggies too, but trust me, it's an excellent garnish).

{Take 1 bunch of cilantro (same as basil, add while cooking, or just garnish).

{Prepare 2 tsp of Coriander (as needed really, to taste).

{Make ready 2 tsp of ground cumin (again, as needed, to taste).

{Prepare 2 tbsp of Salt (like all soup, salt adds a lot to this dish, be creative with how you salt it up).

{Take 1 tsp of white pepper.

{Make ready 1 tsp of cracked, Red Pepper.

{Prepare of Starch.

{Make ready 1 packages of preparer's favorite noodle, starch, rice, potato, pasta, or vegetable. Or none at all..

{Prepare of Optional.

{Make ready 5 cup of Kale, chopped.

{Prepare 5 cup of Spinach.

Instructions to make Vegetarian (Vegan) Garden Vegetable and Curry Soup:

Chop all veggies to the desired size. I do my onions, leeks, celery, carrots small. The potatoes, turnips large. The rest medium..

Brown Onions in the butter or vegan equivalent, in your big stockpot..

Add coconut milk, garlic, curry paste, potatoes, turnips, all spices (except basil and cilantro) to browning onions. Bring to low boil over medium+ heat. 30 minutes. Stir often, don't burn..

I use this time to prepare my starch. Egg Noodles are good, soba and / or rice noodles are wonderful too. What do YOU feel like tonight? Rice? Orzo?.

Add carrots, celery, leeks, stock or broth (stock to taste - its here you decide how soupy you want your meal to be). Boil for 15 minutes more. Stir occasionally..

Add corn, tomatoes, napa cabbage (or optional kale, spinach wait until the next step), any additional salt spices, coconut milk, or broth, and boil for 15 more minutes. Stir occasionally..

Bring mixture to just below boil. Add spinach, one half bunch of cilantro, if you're using it. Add your mushrooms, broccoli, and basil. Cook until broccoli and mushrooms are soft. Don't stir too much..

Serve. Enjoy. Use garlic/chile paste, soy sauce, Sriracha, hoisin, for additional flavor. Garnish with cilantro and basil..

So that's going to wrap it up with this exceptional food vegetarian (vegan) garden vegetable and curry soup recipe. Thank you very much for your time. I'm sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!