Watermelon lemonade with lime, mint and basil (recipe here)
When it’s as hot as it is in New York this week (in the 80s and 90s, aka I AM MELTING IN MY APARTMENT AS I WRITE THIS), the only thing I can think about is watermelon. And now, I can assure you, the only thing I will ever think about during times like this is this drink. It’s inspired by the Brooklyn band Beach Fossils, whose music is equally fit for this weather; they’ve recently become my start-of-summer soundtrack. Their music is breezy and drenched in reverb, and while the songs have plenty of pep and energy, they never seem to be in too much of a hurry, which is exactly how I like to be in the summer. In their song “Lazy Day,” from last year’s self-titled debut, frontman Dustin Payseur sings, “Lazy today, lazy tonight and later on/ All we had to do was nothing at all, under the sun.” Sounds about right to me. Their recent record, What A Pleasure, isn’t as explicitly about the laziness of summer, but still has the same feeling. What a pleasure, indeed. Beach Fossils on MySpace
Champagne-dipped Challah French toast stuffed with mascarpone, chocolate and banana (Recipe and photos here)
There’s nothing I love more than waking up after a big night out and cooking up a huge brunch with the people I was out with. It was the morning after the final LCD Soundsystem show at Madison Square Garden, and my friends and I decided to spend the morning/afternoon cooking and eating entirely too much food. Tony and Paul made a huge batch of biscuits and sausage gravy, we ate a bunch of cheese Tony bought at Murray’s Cheese Shop, and I took on the most amazing, decadent breakfast dish I have ever made. I never order this stuff when I’m at a restaurant — I always stick to the egg dishes — but my roomie Petra sparked the mascarpone idea and I went with it. I should also give props to James, who had the brilliant idea to add champagne to the egg mixture, which makes it a bit lighter and fluffier than normal French toast. This stuff was so amazing that Missy told me it ruined French toast for her — because now any time she eats it, she will only be thinking of this. (Photos: Thank you Joe and James, although I’m not sure who took what!)
It’s the end of March and it’s 30-some degrees outside. This is not how I’d like New York to feel right now, and it’s not what I consider to be spring — so let’s call this week’s posts wishful thinking, since they are both meant to celebrate the new season that hasn’t arrived quite yet.
The dish — two kinds of galettes (a pie-like tart), one sweet and one savory — is very springy; the playlist is some recently released (and a couple soon-to-be-released) songs I’m into, that I’ll likely be listening to well into the season.
Galettes are pie-like tarts, and my friend Sarah and I made two different kinds: Half with asparagus, mushrooms and Fontina cheese, and the other half with blueberries, raspberries, fresh mint and mascarpone cheese. The asparagus and blueberries are the most spring-inspired ingredients, and both of these were super tasty. Recipes at the bottom.
Hey guys! I’m going to test out a new thing on Fridays where I post a roundup of stuff I cooked/baked throughout the week, as well as some music I listened to. You (my friends, I think the only people who read this site so far) ask me pretty regularly for recipe/meal ideas, and also for music recommendations, so I’m hoping this will be a handy way to give you that. Let me know if it actually is helpful!