Cocktails and conversation


We had a bit of a heat wave this week, but I still made it to the beach not once, not twice, but three times. Just a few hours each, but enough to do my soul a great deal of good. BTDubs, jcrew bikinis are my favorite – I usually buy new ones at the end of the season for next year.

Fix yourself a cucumber cocktail and pull up a beach chair…

Was that racist? Great read from The NY Times.

Contemplating another winter getaway to the south.

This looks almost as much fun as a treehouse. Reminds me of my monthly trips to Ithaca for work a few years back.

Gorgeous restaurant. I’d order the trout.

Grilled bread with garlic, white beans and zucchini

  
This is not so much of a recipe as a gathering of ideas that swirl up into a tasty dish. You know, lunch.

I made this just for myself, so it serves one, but you can make as much or as little as you like.

Ingredients:

  • Cannellini beans (about 1/4 cup, but you could use less)
  • Olive oil
  • Half a zucchini, sliced
  • Two baguette slices
  • One clove of garlic
  • Celery salt
  • Garlic powder
  • Salt and black pepper
  • A squeeze of lemon juice (optional)
  • Chopped parsley for garnish

Directions:

  1. Preheat the grill or grill pan.
  2. Brush both sides of the baguette slices with olive oil and place on the grill.
  3. Toss the zucchini slices with a glug of olive oil, a dash of celery salt and a pinch of salt and pepper. Place on the grill.
  4. When the bread and zucchin get good grill marks, turn them over. It should only take a couple of minutes.
  5. Meanwhile mash the white beans, a glug of olive oil, a squeeze of lemon juice, a dash of garlic powder and a pinch of salt and pepper in a small bowl. Set aside.
  6. When the bread has good grill marks on both sides, cut the garlic clove in half and rub it on the hot bread. (I used to think this was silly, but it gets so much flavor. Totally do it)
  7. Spread some of the bean mash on the bread, top with the grilled zucchini and sprinkle with parsley.
  8. Enjoy!

Sunday morning bites #3

I’m so incredibly happy that spring is in full swing here. We have just started thinking about our little patch of open air and hopefully we can transform this rather sad “before” into a pleasant place to sit this summer. We are total gardening novices, but we are so proud of our little planter. We toasted it in our festival chairs.

Way, way down at the end of the alley you can see a small black canister. That’s the smoker that belongs to our neighbor, George. George and I went to the same high school, but never met until we moved here. He’s hoping to add a gas grill to his end of the building, and I’m hoping he’ll agree to water our plants while we are on vacation.

There’s not a lot to love about this little alley, but I do like the moss, and the washed brick and the fact that it’s hidden from the world. I would love to hear your suggestions on what to do with the space. 

   
 

I’m also completely ready for dress season and online, at least, topshop seems to have some nice options.

  

Cinco de Mayo: Fish taco recipes

 
Fish tacos are one of my favorite weeknight meals. It’s easy to do the minimal prep work earlier in the day and then just cook the fish  and warm the tortillas after work.  

Here are some of our favorite taco recipes and a few honorable mentions to go with your Corona this evening:

Blackened Tilapia Baja Tacos

Blackened Chicken and Grilled Avocado Tacos: if you haven’t tried a grilled avocado, you’re totally missing out.

Basic Fish Tacos

Chipotle Chicken Taco Salad

Chicken and Summer Vegetable Tostadas

Sunday morning bites, No. 2

 

image: montclair film festival
 
This week marked my triumphant return to physical fitness, so happy to be out running again. Not well enough to to join Ted in this morning’s 5K race. GO TED! But much better overall. 

Spent a great Saturday at a friends house for a BBQ and chili cook-off/ Kentucky Derby party. We brought these lemon bars which are always a winner.

Neck deep in planning my sister-in-law’s baby shower, making me think of this.

I’ve been enjoying this free iPhone app. Like a fitness, diet buddy in my pocket.

Looking forward to seeing The Dinner (picturedthis afternoon at the Montclair Film Festival.

Sunday morning bites

  This week, I finally “graduated” from physical therapy for a strained adductor muscle, was granted permission to start running again, and promptly fell ill with a nasty cold that I have yet to shake. I have managed two short runs which pleased me to no end, and in the rest of the good news department, we may have been granted permission to use some outdoor space behind our apartment – more on that soon, I hope. I scored a few new-to-me cookbooks at the local library book sale, too! 

This week I also enjoyed:

Thoughts on Parisian leftovers

One of the best Moth story hours, in my opinion. 

Getting ready for the Kentucky Derby, with a twist on the traditional.

Will you be my brunch date?

Watching this, and this.

Reading this

Looking forward to: a wine and blues festival, the last gasps of cherry blossoms and these Mad Men recaps.

Have a splendid Sunday!

White bean, avocado and smoked trout tartines

 
This is a simple and delicious  snack, lunch or appetizer, perfect for a warm day since there’s barely any heat involved. There’s lots of room to make this your own. Adapted from Tartelette . Serves 2 as written here, but you can easily multiply for a crowd.

 Ingredients

  • 6 slices baguette
  • Olive oil
  • 1/2 tin smoked trout, broken into chunks
  • 1/2 a 14oz can of white beans (cannellini beans, northern white beans, etc)
  • 1/4 ripe avocado
  • Fresh dill
  • Salt and pepper
  • Juice of half a lemon

Directions

  1. Heat grill (or grill pan). Brush baguette slices with olive oil and grill until grill marks appear. Set aside
  2. Place beans in a food processor with olive oil, salt and pepper to taste. Mix until a spreadable consistency. You can also just mash them in a bowl of you prefer. 
  3. Spread bean mixture on grilled baguette. Top with avocado slices and sprinkle with salt and pepper. Top with smoked trout, sprinkle with dill and squeeze the lemon over the top.