[Dinner: Cucumber + arugula + Belgian dive + bacon + homemade garlic rye croutons of very stale yet delicious bread from Barney Greengrass + mustard vinaigrette]
[Snack: Skillet cornbread, adapted heavily from the Lee Brothers — I added spicy peppers, shredded sharp cheddar, and bacon]
[Breakfast: Empire apples (the best, best kind) and cranberry + dark chocolate blondies. Maybe a bit too sweet, but the perfect texture for an espresso]
[Dinner: Beet sauce pasta! Adam’s impromptu hockey night creation, but given my extremely vocal love of beets I like to think that I was the inspiration for this dish. Ground beef + onions saute with lemon, olive oil + a bit of cream. Add roasted cube beets to pan to infuse cream with the most luscious, vibrant hue of magenta that you have ever seen. Coats penne brilliantly, is shiny + full of color. Delicious too.]
[Breakfast again. Sometimes all you really want is tea + freshly squeezed orange juice + toast + butter.]
[More breakfast, more orange juice. This time supplemented with my favorite of snacks — toasted whole wheat bread slathered with avocado, butter, and a lot of salt and pepper.]
I feel inspired by Sasha’s recent chronological look at her meals. I really admire the variety + bounty + simplicity of her breakfasts, lunches, and dinners. This post is a bit more piecemeal but equally valid look into my (often) random eating habits.