ingestibles

It’s raining, it’s pouring, we spent most of the day in bed except for an excursion to the gym two and a half blocks away which was interrupted halfway there by a detour to get Chinese food instead. Safe and warm back at the apartment, there was only one thing needed to make this a perfect rainy day. 

Hot chocolate:

• 1 cup milk (skim, 2%, whole, soy, etc.)
• 1.5 oz chocolate (milk or dark, ideally the best you can find. If it’s pouring rain, then Hershey’s from the bodega downstairs.)

1. Heat milk & chocolate over a low flame in a saucepan, stirring constantly with a wooden spoon. Once chocolate is entirely melted, remove from heat, transfer to mug and drink immediately. 

This post is dedicated to Sophie.

Another couple we know moved in together last weekend and their housewarming party is tonight and I decided to make rice krispie treats because like OMG how cute and retro and ironic are rice krispie treats and how cute and retro and ironic that everyone is moving in together and trying not to let the basil plant they bought at Trader Joe’s die in the windowsill and talking about getting a kitten and becoming their parents. So I made some rice krispie treats and took pictures of them on Hipstamatic and now I’m going to go try to talk my boyfriend into getting this gorgeous oatmeal tweed 70’s sectional sofa at Housing Works. 

Rice krispie treats:

• 1/3 cup butter
• 10 oz bag marshmallows
• 5 cups rice krispies
• 1 tsp cinnamon

1. Melt the butter over low heat in a nonstick pot, stirring constantly.
2. Add marshmallows and continue stirring constantly until they’re melted and the mixture is smoothly blended.
3. Add cinnamon.
4. Remove from heat, stir in rice krispies.
5. Transfer to a 9x9 dish (preferably this adorable pink vintage one) and press into the dish with your hand (from the secret Paula Deen tips&tricks file: butter your hand first so the mixture doesn’t stick to it.)
6. Let cool, then slice into shapes like squares, triangles, moustaches or dinosaurs. Enjoy ironically.

I’ll just come out and say it: I’ve been intensely neglecting ingestibles as of late. Between preparing to move, moving, working and spending weekends exploring the new neighborhood, I haven’t made the time to diligently record either my foodventures or several culinary experiments in the new apartment’s kitchen, which is tiny (basically existing in the front hallway) but decked out with black marble countertop (not plural) and gorgeous stainless-steel appliances (including a dishwasher!) Once supplemented with a sturdy Ikea kitchen block/island, I found I’d landed that elusive New York luxury: a pretty halfway decent kitchen. Not to mention, I’m blocks away from a Trader Joe’s, Fairway, and (drumroll) ZABAR’S. Oh, and there’s a farmers’ market across the street on Sundays, and a basil plant on my counter. Refrigerator/pantry staples on any given day now include a quarter pound of lox, a loaf of just-baked seeded rye, gorgeous extra-sharp cheddar, local handmade pretzels, Italian olives, fresh pesto…well, the list goes on.

This morning’s breakfast was an excellent use of the new smorgasbord of groceries.

Red pepper & corn frittata:

• 1 red bell pepper (organic, from Trader Joe’s)
• 2-3 ears corn, in husks (from the farmers’ market)
• 5 eggs (from the farmers’ market)
• approx. 3 oz sharp yellow cheddar (from Zabar’s)
• 1/2 cup good salsa, or equivalent of chopped tomatoes & onions (from Fairway)

1. Husk the corn and slice the kernels from the cobs. 
2. Dice red pepper. 
3. Combine corn kernels, diced pepper and salsa in a large frying pan and cook on medium, stirring occasionally, for a few minutes. Use spatula to create one flat layer.
4. Meanwhile, beat five eggs in a bowl. Add crumbled cheddar and mix.
5. Pour eggs and cheese over vegetables.
6. Cook on low heat for 5-10 minutes, until eggs are set.

(the boyfriend ate his with Tostitos. Typical.)

Officially moved to the Upper West Side a week ago. Roast beef, pastrami and sweet red peppers on rye. My new favorite.