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highlandsdinnerclub:

DO IT.

arazor:

As we dive head first into the hottest month of the year here in New York City, I invite you to come down to the BMW Guggenheim Lab for discussion about a luxury the developed world takes for granted: water. Over the course of an hour I will be speaking about hydrocolloids, a group of modern culinary ingredients that work through the manipulation of water. Their use, origin and properties will be reviewed as well as the techniques required to use these products.   

These ingredients will be used to create metaphorical examples of water scarcity and potability around the world: a series of culinary info-graphics to express data that we have organized from the worlds preeminent experts.

For more information please see

http://ediblewater.eventbrite.com/

If RSVP slots are sold out just arrive a little early to the event as we will have room for a good amount of walk ups. 

you know i’ll be there.

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giantsrainbowsanddaisies:

justbreathecw:

simplepleasure:

i have a friend who eats ants on a log almost every afternoon.

while i admire her dedication & love for crunchy celery,

i’ve always been more of an apple kind of girl

((mainly so i can ask, “how bout them apples?” in my greatest boston accent to any passer-byers)).

so, it’s no surprise that this little snack, spotted in the latest william sonoma catalog, is my jam,

& perhaps my newest addiction.

filed for future snacking reference. yum!

For someone who always eats ants on a log and apples ‘n peanut butter…I cannot believe I didn’t think of this sandwichy goodness!

my ideal sandwich, gluten-free and filled with peanut butter!

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grapefruite:

(via Beet Salad Days | Brooklyn Based)

Yum! I love beet salads and there are so many interesting ones to try. Above from Strong Place, cobble hill.

Me too! Beets are “nature’s candy,” but I also find that they give me an extraordinary dose of energy, I try to incorporate them into my diet at least a few times a week.

Today I am enjoying a delicious beet juice:

1 beet

1 carrot

1 golden delicious apple

1 small hunk of ginger

1 lemon

Throw ingredients into a juicer and juice away! Be careful of the magenta splashes as they do stain.

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jayparkinsonmd:

Consider a building with a few broken windows. If the windows are not repaired, the tendency is for vandals to break a few more windows or tag it with graffiti. Eventually, they may even break into the building, and if it’s unoccupied, perhaps become squatters or light fires inside.

Or consider a sidewalk. Some litter accumulates. Soon, more litter accumulates. Eventually, people even start leaving bags of trash from take-out restaurants there or breaking into cars.

This is the Broken Window Theory first described by social scientists in a 1982 The Atlantic article. It basically states that monitoring and maintaining urban environments in a well-ordered condition may prevent further vandalism as well as an escalation into more serious crime. 

I think it’s the same way with our bodies. At some point in our lives, our bodies undergo a change for the worse. We get a little pudge on our belly. Our arms, once toned, get weak because we’ve been so busy at work for the past few months. Something goes wrong with our body and it’s going to take some serious dedication to fix it. And we don’t make the time to fix it. Things at work are too busy. Kids are sapping all our energy.

So we vandalize our body. This one little broken window in our body is all it takes for us to let our bodies get out of control. A little pudge turns into an extra 50 pounds. Ten years later, diabetes.

The secret is to have no broken windows.

Wonderful analogy comparing my favorite criminology theory to personal health.  As I approach 30, I think more and more about how important it is to be mindful and to truly take care of my body.  The little effort we put into ourselves in our youth will more than pay-off in our later years.

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ourcharcoalhands:

Garlic Potato Rounds with Pesto and Shaved Avocado

Reprinted from my new favorite food blog Minimally Invasive, wonderful photography, scrumptious recipes, an all-around stellar blog.

You can easily adapt any of the elements in this appetizer to suit what you have on hand. No potatoes? Try thick-sliced eggplant. Radish-greens aren’t your thing? Any kind of pesto will do, and now that I think about it, I need to try one with sun-dried tomato. If you’re not into asparagus (or just don’t like taking the time to shave it), maybe throw it on the grill instead, then cut it into manageable segments.

Potatoes
4 medium yukon gold potatoes
salt
olive oil
4 cloves garlic, minced

Wash potatoes thoroughly, then cut into 1/2″ rounds. Parboil in lots of salted water just until they begin to soften. While potatoes are cooking, spread olive oil on a large, rimmed baking sheet and spread evenly with minced garlic. When potatoes are ready, drain and immediately place on tray, turning to coat. Let them sit for at least 1/2 hour to soak up all of the garlicky goodness, then fire up the grill. (You can also toss them with spice blends if you like, but I wanted to keep things basic.) Cook over medium-high heat, turning once, until the potatoes have nice grill marks on them and are cooked through. Liberal sampling is encouraged at this stage.

Pesto
1 bunch radish greens, thoroughly washed and dried
1 clove garlic (or more, if you really like the stuff), chopped
Parmesan cheese (as much as you like)
A handful of nuts (Pistachio, almond, pine nuts all work well here. Pecans are good, but you really have to love them.)
olive oil
salt to taste

Throw the first four ingredients into a food processor and pulse until well-chopped. While processor is going, add olive oil in thin stream until it’s the consistency you like. (I tend to make a thick version that I can thin out later.) Add salt to taste.

Asparagus
1/2 bunch thick asparagus spears, washed and dried
oil (olive oil or even flavored oils are fine)
lemon juice
salt & pepper

Grasp the thick, woody end of the asparagus and run a vegetable peeler down the length of the spear to make ribbons. Toss together with remaining ingredients to taste, keeping the dressing light so it isn’t a mess to eat.

Assembling
Spread a little pesto on each potato round and top with a few asparagus ribbons. Devour.

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noraleah:

The Thought For Food Guide to the North Fork 

A few people have asked for tips — here they are. They’re based on many visits over the past three summers and M.’s always sage advice. (See all my North Fork/Hamptons posts here.)

Where To Stay:

We normally stay in a house that belongs to M.’s ex-girlfriend’s father’s ex-girlfriend (how’s that for la familia putativa?), so I don’t have a ton of experience with hotels and house rentals. This is what I do know:

  • For Liz’s bachelorette we stayed in Southold at this fantastic waterfront house chalet. Sleeps a crowd.
  • M. and I have stayed at the Quintessentials B&B in East Marion —yummy breakfast and a sweet Jamaican owner. Highly recommended.
  • For writers or people seeking quiet, shared space, the Ink Hotel in Southold is lovely.

Getting Around:

M. has a car so we always drive. We have friends who take the LIRR or the Jitney to Greenport and stay in town without a car but then they’re limited to Greenport: no wineries, etc. I feel like you need a car for the full experience, though you could bring bikes on the train, stay in Southold or Mattituck, and bike to wineries and beaches. That would be doable and fun, assuming the weather cooperates.

Favorite Wineries:

Note that for larger groups (say, 5+), you may need reservations on weekends.

  • Shinn Estate in Mattituck — they just started doing a $25 reserve wine tasting with food pairings every Sat. and Sun. afternoon, every hour on the half hour (I think). They also do winery tours every Sat. and Sun. at 1:30. But if you don’t make it for those, just do a regular tasting. It’s hands down the best winery on the North Fork. Their Wild Boar Doe, First Fruit sauvignon blanc, bone-dry rose, and Anomaly, a white wine made from red grapes, are favorites of mine.
  • Lieb Family Cellars in Mattituck — great wine (love their white merlot), no-frills setting on Cox Neck Road.
  • Paumanok on the Main Road (Route 25) in Aquebogue — beautiful vineyard setting and you can bring your own picnic.
  • One Woman in Southold — the tiny little hut surrounded by picnic tables makes for a charming setting, especially if it’s a beautiful day; their rose is quite good.
  • The Old Field in Southold — a picturesque old farm.

Favorite Restaurants:

  • You must get an iced (or hot) mocha at Aldo’s in Greenport — good god, so delicious. His scones are terrific too. N.B., my ladies: I don’t think he has skim milk, just go with full-fat and enjoy!
  • Love Lane in Mattituck — their lobster rolls are outrageous. A generally adorable lunch spot. It’s busy on weekends.
  • The Hellenic in East Marion — an excellent Greek joint worth going to if you’re heading farther out from Greenport. Get the salad platter to share. They do wonderful whole roasted fish &  falafel. 
  • The North Fork Table and Inn in Southold— romantic and upscale; fabulous local and seasonal food. You’ll need a reservation for a table — but it would be fun to just eat at the bar.
  • The Lunch Truck — operated by the North Fork Table and Inn in their parking lot; yummy lobster rolls and the like.
  • The Frisky Oyster in Greenport — local/seasonal food at Manhattan-level quality … and price. The bar is scene-y and fun.
  • The Modern Snack Bar on Route 25 in Aquebogue — worth a stop on your way in or out. Good diner food; awesome fried clams and giant slices of pie.
  • Vine in Greenport — good food and wine and they have free wi-fi.
  • Claudio’s has several locations in Greenport (including on the marina) — all serve tasty classic seafood fare.
  • The Harbourfront Deli in Greenport — great take-out sandwiches. I love their oyster po-boy wrap.
  • The Sandpiper in Greenport — classic ice cream shop.
  • The Whiskey Wind in Greenport — not food, just booze. A perfect dive bar.

Favorite Beaches: 

You need town permits to park in beach lots. It’s generally better to either bike to beaches or park a little way away and walk. 

  • Rocky Point in East Marion (we usually stay near there) — It’s quiet, gorgeous, but (yes) rocky. Fantastic sunsets.
  • Southold Town Beach — sandier and pleasant but busy on peak days.
  • Narrow River Road Beach in Orient — super-chill & small. It’s good for sunbathing and swimming in the shallow waters of Narrow River; they’re much warmer than the Sound or the Bay.

Favorite Farm Stands and Food Stores:

  • Oyster Pond Berry Farm at 24850 Main Road in Orient — easily the best berries I’ve ever tasted. Get there early in the day because they often sell out.
  • Sep’s on the Main Road in East Marion (near Rocky Point beach) — awesome produce at crazy-cheap prices. M. loves their pies.
  • Sang Lee Farms in Mattituck — probably the best farmstand on Long Island. Perfect produce plus staples like nuts, cheese, and sauces. They also run cooking lessons, dinners, and other fun events throughout the summer.
  • Southold Fish Market — where we go for the freshest of fish for grilling or, perhaps, cioppino on the beach.
  • The Village Cheese Shop in Mattituck — who doesn’t love a good cheese shop?

Shelter Island and the Hamptons:

We love taking the ferry to Shelter Island for dinner at the Vine Street Cafe — try to coincide it with sunset! It would be a lovely bike trip.

We take day trips to Southampton (ferry to Shelter Island & ferry to Sag Harbor) to have some ocean beach time — but better to avoid doing this on the weekends. We stop at a few places along the way….

  • Channing Daughters — tied with Shinn for my fave Long Island winery. Try their “orange” wines — quite unusual.
  • The Dock House in Sag Harbor — awesome fried seafood.
  • Tate’s Bake Shop in Southampton— they make those amazingly crisp chocolate cookies that are sold all over NYC.

A wonderfully thorough guide to the treasures of North Fork.  Time to return to the golden sunsets and rocky beaches for a much needed vacation.