Sprout & Pea

My friend’s mom flew in from Aus­tralia to get mar­ried in Cen­tral Park today.  It was a beau­ti­ful, quiet cer­e­mony in a lit­tle gazebo on the water.  After the cer­e­mony, we all went down to Aurora in Brook­lyn — a restau­rant I was excited to finally check out.  My meal was pretty deli­cious —  I had a pasta limone.  We all ate fam­ily style and tried a lit­tle bit of every­ones dishes and every­thing was yum yum yum!  One thing in par­tic­u­lar that stood out as a crowd pleaser was the parmi­giano reg­giano with a driz­zle of bal­samic over it.  I had never com­bined these two before but I think I’ll be try­ing this at my next din­ner party with all of my cheese lov­ing friends.

I’m always on the hunt for good NY deli style pick­les.  Noth­ing quite com­pares to the taste of those pick­les I used to get straight out of the bar­rel at the super­mar­ket when I was lit­tle.  Low and behold, I recently dis­cov­ered some­thing even bet­ter at my local mar­ket — Real Pick­les organic dill pick­les.  These have that out of the bar­rel taste with a lit­tle extra tang.  Not only are these the per­fect sour pickle, but they are raw and nat­u­rally fer­mented which equals good for you!  Nat­u­rally fer­mented raw pick­les con­tain active cul­tures and enzymes which aid in diges­tion and lac­tic acid which nor­mal­izes acid lev­els in the stom­ach. Visit Real Pick­les to learn about other health ben­e­fits and to pur­chase them for your­self.  I hear kit­tens like them too.

I’ve got­ten bet­ter and bet­ter about using left­overs from last night’s din­ner.  I had some goat cheese left over from the beet purée and I wanted to make a super fast din­ner because it was a long day and I was ready to eat.
Read more:

I made up my own recipe and it actu­ally tasted good!  I had a ran­dom crav­ing for beets and gin­ger this morn­ing and while I was rid­ing the sub­way I started brain­storm­ing what I could do with these two things.

Read more:

My room­mate has an adorable acces­sory line called Teeny House Bunny and last night we returned from a week­end of shoot­ing a short fash­ion video for it.  We had an incred­i­ble cin­e­matog­ra­pher and as soon as the edit is fin­ished, I will post it on here because I’m just so darn proud of my room­mate and I want every­one to know about her line.  I had big inten­tions to cook a healthy meal after a week­end of bagel eat­ing but we arrived back to the city hun­gry, tired and past local gro­cery store clos­ing time, so we decided to order in…

Read more:

This post is inspired by my meal the other night at Lodge in Brook­lyn.  It was a spe­cial that night – spaghetti squash with goat cheese, truf­fle oil, wal­nuts and pars­ley (I would have skipped the pars­ley as I have an extreme dis­like for the stuff).  Oh my this was deli­cious. I had wanted to make spaghetti squash so I decided I would try to recre­ate this.  A friend had his own spaghetti squash recipe he wanted to try and so the spaghetti-​​squash-​​off com­menced!
Read more: