Gastography

March 31, 2013

March 31, 2013March 31, 2013Picture of the DayLeave a Comment

Brooklyn Bridge

March 30, 2013

March 31, 2013December 29, 2014Picture of the DayLeave a Comment

International Table Top Day was today and to celebrate, we had a few people from my Vaginal Fantasy Meetup group over for an evening of games & snacks.

The Spread

Bombay Spiced Chickpeas
Chocolate Covered Cashews
Deviled Eggs
Bangkokamole
Strange Flavor Eggplant
Almond Crackers
Whole Wheat Crackers
Butternut Squash & Pea Indian Spiced Samosas with a tart Strawberry Rhubarb Jam
Thai Pork & Shrimp Meatballs with Asian dipping sauce
Ham & Cheese Sammitches
Vegan Caramel Cheesecake
An assortment of Brooklyn Brewery beers
Hell or High Watermelon beer
Johnnie Walker Black
Honey Jack
Ginger mixer

A good time was had by all. We started off with Star Fluxx, which I dominated.

Moving on, we next played Guillotine.

And jumped to Zombie Dice.

Wrapping up the evening in time for the season premiere of Dr. Who, we ended the evening with Cards Against Humanity. I’m proud to say that I was the most terrible person in the room (yet again)

Yay, games.

March 29, 2013

March 30, 2013March 30, 2013Picture of the DayLeave a Comment

Mmmmmm….. Ma Po Tofu at Talde.

Spring Asparagus and Broccolini Farro & Kale Pesto

March 30, 2013October 16, 2013Life, Recipes1 Comment

Farro is one of those whole grains that speaks volumes about comfort to me. It’s nutty and toothsome and just the thing to serve as a great base for any season’s fresh veggies. This dish takes all the best spring has to offer and ties it into perineal favorites like broccolini and lemon.

The picture is wonky but the dish is good. Promise :) — The picture is wonky but the dish is good. Promise 🙂

Spring Asparagus and Broccolini Farro with Kale Pesto

1/2 c. farro
1 c. vegetable broth
1 bunch broccolini
1 bunch asparagus
3/4 bulb fennel
1 Tbsp. olive oil
2 cloves garlic
1/2 c. water
1 Tbsp. garlic infused olive oil
1/2 c. kale pesto
Juice of 1/2 a lemon
Big pinch red pepper flakes
Salt & pepper to taste

Bring the farro and stock up to a boil in a medium pot. Cover, and simmer 10 minutes. Turn the heat off and let sit with the lid on an additional 5 minutes.

On to the veg. Chop the broccolini and asparagus into bite-sized pieces. Slice the fennel thinly. Chop the garlic. Add all to a large pan with 1 Tbsp. olive oil and sautee 5 minutes, stirring occasionally to avoid burning. Add the 1/2 c. water and continue sauteeing until water cooks out and everything gets nicely browned.

Tip the veggies out into a large bowl. Add the farro, garlic-infused olive oil, kale pesto, lemon juice and red pepper flakes. Taste for seasoning. Salt and pepper to taste.

Serves 2 for dinner + 1 for lunch.