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August 14, 2014 by Emily Pergament
Rob & I went to DBGB in the East Village for the Sunday lunch Restaurant Week special, and it was …
July 20, 2014 by Emily Pergament
Since it’s summer in NYC and therefore one thousand degrees outside, I have been dying to get on a boat. So imagine my glee when Rob told me about the North River Lobster Co. – a lobster shack on a boat! They call themselves a lobster shack, but I haven’t ever been to a lobster shack, so I can’t attest to how accurate that claim is. What they mean, I think, is that there aren’t waiters. You order your food and drinks at the bar, they give you a number, and then you sit down and “your food finds you.”
I had a lobster roll and Rob had a shrimp po-boy. We both had fries and we tried the red and white sangria. Everything was so good! It’s reasonably priced considering you’re on a moving boat. There’s no entrance fee and no time limit.
June 17, 2014 by Emily Pergament
Today, I was craving pizza, but I wanted something healthier. Rob said I should have a chef salad, but since that would satisfy none of the same cravings as pizza, I was like “no.”
Anyway, this is what I came up with – a homemade white pizza! And by the way, it’s delicious. I have eaten half of it. I don’t know if that’s what I was going for when I was looking for something healthy, but c’est la vie.
I found these huge (!) pitas at the grocery store, and I mixed together low fat ricotta, fresh spinach, garlic powder, Italian seasoning and black pepper, and spread it on top.
I put EVOO on the baking sheet so the bottom would get crispy. I cooked it in the oven at 400 degrees for 5 minutes.Advertisements
June 15, 2014 by Emily Pergament
Ok ok, I have been absent for quite a while. Ready for another post?
I made salmon burgers with tartar sauce and garlic bread for dinner. I didn’t use a recipe, but here’s what I did.
1 lb of salmon with scales removed
1 slice of toast
2 egg whites
a few leaves of spinach, shredded
salt and pepper
1) Mix all the ingredients together in a bowl.
2) Form two patties.
3) Put them in a pan sprayed with Pam over medium-high heat.
4) Cook on each side for 5 minutes.
5) Transfer to a foil-lined baking sheet and cook in the oven at 400 degrees for 10 minutes.
To make the tartar sauce, mix equal parts mayonnaise and relish.
To make the garlic bread, put EVOO and garlic salt on slices of bread, and cook in the oven at 400 degrees for 5 minutes on each side.
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February 9, 2014 by Emily Pergament
This weekend, my sister and cousin came to visit me in NYC, and it was seriously the most fun I’ve had in recent memory. Yesterday, we went to the Weekend Wine Class at Chelsea Wine Vault in Chelsea Market. I know basically nothing about wine and I have a very undiscerning palate, so it was definitely a good experience. Plus, they give you four big ol’ glasses of wine to taste and analyze.
This is the aroma wheel. I don’t know how official it is, or if this is just used by the store.
A lot of, if not most of, these flavors sound disgusting to me. “Yes, I would like a glass of your rotten cabbage flavored wine, please.” Thankfully, the kinds they gave us to taste were pretty good.Advertisements
February 2, 2014 by Emily Pergament
I posted these on Facebook and got a lot of likes, so I thought I’d share the recipe on here.
It’s embarrassingly easy. I just follow this recipe from Bisquick, but add lots of cinnamon and brown sugar. I doubled the recipe and made 12.
These, plus fruit salad, sausage, bloody Marys and mimosas are our Super Bowl brunch. And oh you should see what’s on the menu for game time.Advertisements
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January 29, 2014 by Emily Pergament
….and probably failing. Wanna see my faux-healthy lunch that I made for tomorrow?
It’s quinoa, spinach, mushrooms, and an unholy amount of parmesan cheese. It’s pretty good and maybe I’ll make it again without (so much) cheese.
If you’re wondering how I made it: I made the quinoa, cooked the mushrooms in EVOO, and thawed the spinach, then mixed the three together with enough salt, pepper, garlic powder and cheese to make it taste unhealthy.
Also, can I please take this moment to briefly self-promote? It’s still freezing cold outside, and I think it would be a great idea for you to buy one of my scarves! Each one is knitted by yours truly.Advertisements
January 23, 2014 by Emily Pergament
These delicious little bars were such a pain in the fanny to make, but they are pretty good. Don’t they look yummy?
I got the recipe here (it’s the last recipe on the page), but Martha, I had some issues with it.
First of all, this probably isn’t meant to be made in a 9×13″ pan. I transferred it to an 8×8″. The chocolate didn’t melt, so the peanuts were falling off, so I put more chocolate on top in hopes that it would melt over the peanuts and then I would refrigerate it and the chocolate would harden and there would be no more loose peanuts. But for some reason, the chocolate didn’t melt! The recipe called for it to be cooked for 20-22 minutes, but I probably put it in for an hour waiting for this chocolate to melt, and I eventually gave up. Anyway, they taste good but they were a pain to make and they are super crumbly.
Oh and this was the first time I ever cooked with parchment paper! I don’t know why I had such an aversion to it before. My house didn’t burn down, so overall, it was a good experience.
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January 19, 2014 by Emily Pergament
Well that was awkward! Jk, thanks for the support everyone. Let’s talk breakfast, shall we?
So I made this recipe that called for 3/4 cup of buttermilk. The only buttermilk in the store was one quart, so I needed to use the rest of it. And I needed to make chocolate chip pancakes, obviously. I followed this recipe but replaced blueberries with chocolate chips.
These were so delicious that I didn’t even eat them with syrup, butter or – what I love on chocolate chip pancakes – whipped cream. I was afraid I was going to over mix them as the recipe explicitly instructs you not to do, but I think they turned out a-ok. They seemed to take longer to cook than when I make pancakes with Bisquick, but it wasn’t any harder to make them than to using Bisquick. You just have to have buttermilk on hand.
What do you use buttermilk for?
January 17, 2014 by Emily Pergament
- I want the stigma to end, so I should do my part.
- Hearing women like Jenny Lawson and Lena Dunham discuss their experiences has empowered me to discuss mine.
- One of my New Year’s resolutions was to speak up about this topic. Or maybe it wasn’t. But I definitely resolved to write more.
- I would have given my left nut to read an essay like this while I was in the thick of it.
- Basically, I just wish this topic was talked about, so I’M going to talk about it.
Remember that post about “shitty personal stuff” in October? Yeah…