Special Requests
Last week was Heather’s birthday and her only special requests were that we do a low-key, intimate dinner and for it to be gluten and meat-free. We were happy to oblige, being that she is one of our nearest and dearest friends. So we had a bit of a challenge on our hands since we love our bread and gluten, but we’ve been meaning to try a vegan/gluten-free week soon so this was a good test. The dinner was successful and very grown-up, a small dinner party in our make-shift dining room.
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hola ceviche!
Remember when I stuffed my face at Good Beer and vowed to spend the rest of the summer trying to recreate Rose Water’s ceviche? Well, thankfully I’ve been doing things besides that, but I have managed to get in a couple rounds of trial and error (though this isn’t quite accurate since you can’t really go wrong with ceviche in my book). And while this version isn’t the same (I mean, c’mon, those were some pretty high standards!), it is delish and will serve you well at all the end of summer bbqs and potlucks that are filling your weekends. And if you just want to make it for yourself and scarf it down with a big bowl of salty tortilla chips and a six-pack of Corona, well, it will taste just as good. Maybe even better. So read on for a muy delicioso take on a super summer staple.
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lean, green salsa-makin’ machine
When Kelly came over for brunch a couple weeks ago, she left us with a little jar of tomatillo salsa that we polished off faster than you can say holy jalapeno. Since chips + salsa are our go-to summer snack (I mean really, does anything go better with a frozen mojito??), Caroline took it upon herself to replenish our supply. And a mighty tasty reinforcement it turned out to be. I don’t know about the rest of the world, but in New York tomatillos are a hot ticket at the Farmer’s market right now so see if you can pick some up locally then get to blending. You won’t be sorry! Read on for the recipe.
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