Dinner: Monday, May 4, 2009

It’s been a wild ride today, one that is ending on a sweet note (thankfully). Hint: There’s a reason I’m logging this from my iPhone.

p-1600-1200-37eb9839-785a-4442-b1e1-21a47b730860.jpegp-1600-1200-4ad26bfa-5840-4847-bc9e-7805df4db4f4.jpegMy roommates offered to share some dinner with me, which was really kind. Or maybe the way I was watching the prep made them nervous, I’m not sure.

But thankfully they did, it being 9 o’clock and I still didn’t have a clue.

Out of their extras I made a brilliant little salad: queso fresco; green mango; a few bits of sliced jalapeño; avocado; flank steak that was tenderized then breaded then cut into strips; a legitimately spicy chutney-turned-sauce.

So good. So light. So small, and with plenty of room for dessert. Now it was my turn to treat: I kept it classy with a pair of cupcakes from Velseka and a cold glass of milk.

TIP: I’d you’re running low on salad dressing or any sort of sauce, add  a splash of olive oil and you’ll probably manage to get one more  serving out of it.


Lunch: Monday, May 4, 2009

photo3Super freakin’ tasty: Over the last few hours I managed to finish off this giant container of Hokkien noodles, beef cubes and a generous portion of mixed vegetables all wok’d in garlic sauce and red chili paste.

For months I skipped past the stir-fry station at Amici 36 (W. 36th Street at 8th Avenue) without giving it a second thought. I’ve had enough encounters with Asian-style food from food-court vendors to have learned better. But my curiosity with the stir-fry station finally got the better of me, which is how I found myself ogling the mounds of fresh vegetables, pre-chopped to stir-fry size and just waiting to be tossed into a hot oiled pan.

photo31I told the chef, a little bit of everything, which included: red and green bell peppers, celery, asparagus, carrots, eggplant, regular cabbage, bok choy, lettuce, enoki mushrooms, snap peas, baby corn, mung bean sprouts, minced fresh garlic, green onion, and cilantro. Not quite everything: In lieu of over-seasoning my wok, I skipped the Asian basil and fresh ginger. Next time.

COST: $6.95
PREP TIME: 10 minutes

Breakfast: Monday, May 4, 2009

Two tall, warm beverages later and I still can’t get warm or wake up.

I blame both on the weather, which is gray, damp and cold. Not inspiring in any which way other than to inspire a lack of inspiration.

Lunch will be an adventure though, so stay tuned …