Happy Beach Thoughts

It was about this time last week we were debating whether Irene was really a threat.  We had a beautiful morning at the beach and quality pool time in the afternoon.  Wednesday night we decided we probably needed to pack up and head back north.


These are our last trip when the men went to collect the tent we kept at the beach.  I really did help, but I also played photographer.  Sad to leave, but we did have a few solid days so am very thankful for that.  And good memories, even better.

Oh, No, Irene

I have been on a bit of a hiatus while I started my week at the Outer Banks and decided to go offline.  But I'm back in New York City and bracing for Irene.  I'll have to report on the beach this coming week, while I reminisce about my vacation cut short.  Chased off the beach and robbed of my full 7 days.


Everything was closing early or closed by 8 am.  I think mostly because the people who work in the shops couldn't make it in with the subway system shut down.  La Bergamote, the little French place past Joe, took in the Joe refugees after we saw this sign.


M braved the NSA to get us the essentials Friday afternoon. We added more water, a can of Chef Boyaredee and Deviled Ham (my request later that night after dinner out).

We ventured out for lunch.  The Flatiron building was taking precautions.  And Eataly was "sort of closed" as the sign said.  So we gathered up some cheeses, meats and bread for lunch before they really shut down.  Now we are really in, and I'm already bored.  I said it would be a great chance to catch up on movies like St. Elmo's Fire and Working Girl.  I didn't get a good response to that one!

Trader Joe Fav: Mandarin Orange Chicken

There are quite a few Trader Joe's products I've come to love.  One of them is the Mandarin Orange Chicken.  It makes a great Sunday dinner (a bit of a treat).  And it's ready in minutes.  

M, the chef, masterfully stirs up the chicken and sauce on the stove top.  I run over to New Kam Lai for the white rice for $2.  Yes, we decided it was just easier to run around the corner for perfect sticky rice since we never have rice on hand.  We tag team this dinner.

Sunday we even added some onions we had on hand, just like they do in Southwestern China.  Really.  After a never ending amount of rain on Sunday, this really hit the spot.  

All Knit Up

This post is for my sister who asked once again that I stop reporting on food.  This is for you, Amy!

I saw this last Wednesday on the way to the gym.   Yes, that is one of those cherry picker trucks all knit up.  Top to bottom in yarn.  There has been a bit of this in New York of late.  Someone knit a covering for the bull on Wall Street.

Not to be outdone, the door man had his own outfit.  For his sake, I was glad it wasn't one of our record warm weather days.  Now that we are close to September, I think M and I will have to engage in gallery hopping on Thursday evenings.  M likes the "found art"...the stuff made with things you have in your house, reassembled in a gallery and deemed art.  Or if it involves any sort of performance or projector, that's a hit too.  I'll have to keep you posted on how our gallery hopping goes.

Schnitzel, I Gave In

Friday is Schnitzel Truck day in the office.  Well, for most of the team as I haven't had it yet.  Not that I haven't wanted to get it.  But for some reason, just wanted something lighter before a swim after work.  But it was a nice day, I found a colleague in for splitting the sandwich, and off we went with our team and the interns.  It's one of the gourmet food trucks roaming midtown.


First issue, the Truck wasn't in the normal spot on 52nd off of Lex.  I checked Twitter and discovered they were kicked out of their spot. So, on to the storefront the opened not that long ago....


The Schnitzel is thin chicken or pork cutlets lightly fried.  I know, you are probably thinking heavy sausages, heavy fried cutlets...but it's not that at all.  You can get the sandwich version on Ciabatta bread, or a plate with sides.  I was told the sandwich is delicious, with the chipotle mayo.  R and I opted for no cheese and sauce on the side.

It was delicious, not greasy at all.  And I gave in to the red cabbage.  My grandma used to make it and now my dad does.  All in all, a very satisfying lunch.

Vacation...is..coming

Friday, just a week now.  I'll be off to the Outer Banks for some sand, sun (if it can make it through my heavily applied sunblock), friends and maybe a little wine.  I just read that the idea of planning a trip and looking forward to it can bring as much enjoyment as actually being on vacation.  I think they could be right.  But that week is pretty darn good, too.

Heirloom, How I Love Thee

We love heirloom tomatoes here.  Love them.  Love how they can look weird.  Love how they come in yellow, red and green variations.  For something not always pretty, they do taste great.  We've been eating them for two weeks now, care of our local growers.  Need to fit just a few more in before they go away for the season!

Race Day: Rain Rain & More Rain!

The forecast for rain has somehow totally brought down the stress level for some reason.  It's almost like I can just enjoy the race now.  And maybe the run won't be so incredibly hot!


But it's not just the race and I was reminded of that last night at our Team in Training Inspiration Dinner where 500 of us started the carbo load.  Lily Hubschman was the honored speaker.  Her father was the CEO of GECAS, GE's aircraft leasing business, where I worked in 2004.  I remembered Henry, he knew the airline industry, he was respected, and he had a very loving family.  And he suffered from Leukemia for 10 years, just passing away in February.  Lily is doing her first tri this year, Team in Training giving her the momentum to keep going.  I've raised over $2,800 this year, and I'm reminded why.  It was honestly a bit of a shock to see his picture up there and see his daughter so poised on stage.


On a lighter note...I laugh at all the gear required, and I don't even have the bike here.

The tested race day energy gels.  The morning will start with PB&J on wheat at home at 3:30 am.  Then a banana around 5 am at the swim start.  Then we'll move on to the Espresso to start the bike.  Then some Chocolate Cherry to carry me through the bike.  We'll have a burst of freshness as we hit 72nd street when the Green Apple hits the taste buds.

Ohhh, the swim start barge.

And my exit from the swim (it won't come soon enough).

My bike, where I left it, with a little note from the race organizers.  

Rocking the body marking.  I'm going to own that 35 on my calf.  And I'm going to do this race with a smile, all the way through the downpour, for Team in Training.  Of all 4 years this has been my favorite.  The NYC coaches are amazing, the people are great, and they've really pushed me.  


Oh, and I can change a flat, now, too.  Thanks go my TNTers!


Still an amateur, though, if you see the grease on my other leg (and all over my hands).


If you knew me in high school (especially during my track & field days)...you and I would never have thought I'd be doing this in 20 years.  Oh, what you can do when you put your mind to it!


Thank you to M, for being so incredibly patient over my 5 months of training and my early Saturdays.

Doughnuts Again: The Carrot Cake Doughnut

Carrot Cake Doughnut care of Doughnut Plant.  Back in my early July post, I vowed to try this doughnut when we came back.  Very enjoyable, with cream cheese in the doughnut to top it off.  It really is like a piece of cake almost.  I almost think I like the Oatmeal better, dare I say it?  Maybe I just need to give this one another try since carrot cake is one of my favorite things in the world.

M's favorite, the cinnamon bun, in the background

Gourmet Mayo?

My last Smorgasburg post for the week, I promise.  But I had to end with this.  Luxury mayo, really?  Yes, that is what Empire Mayonnaise says on their site.  I'm all for artisinal, gourmet, small batch.  But maybe it's gone too far.  Made with local eggs.  


Crazy flavors like Thai Chili and Lime Pickle. And sweet flavors, too. 


So maybe it does go well in egg salad.  But I'm going to put my foot down on this one.  I still really like Miracle Whip.  


It just makes me laugh.  And then think....what else can I turn into an artisinal product?  

Smorgasburg: Desserts

As I promised in my last post, there would be dessert at Smorgasburg.  M had one of the $6 ice cream sandwiches last week.  Yes, that's right, $6.  And The Good Batch sold out last week.  We went back for the Chocolate Hazelnut one.  It was just ok, not a ton of flavor.  I did like the thinner waffle type cookie, though.  But lets face it, who doesn't love ice cream in any form.

And because this seemed a little healthier, we decided we could have two desserts.  Chocolate covered frozen bananas, toppings optional, made to order.  When we approached the cart, they were out of bananas.  But someone was coming right back with more.  Well, this was certainly a crowd pleaser because there was a line 10 deep after we got ours.  


They mastered the chocolate.  It's thick and really sticks to the banana.  I was afraid it was going to all slide off after he pulled it out of the hot chocolate.  The bananas are care of former Pies n' Thighs baker, Cecile Dyer.

 Doesn't our dipper have a hipster look?  Seriously, you can't escape it.  If you can read it, a little more on the bananas.